by Alison Addy
This article is about Vitamin D and its importance for our
body. It also tells us some excellent foods with Vitamin D.
Pros and Cons of Vitamin D
We eat foods with vitamins to help our bodies to function
properly. Taking vitamin and minerals has many benefits for
our body, such as the positive effect they have on the body
organs and functions. This is all true with that
ever-popular well-known Vitamin D. Vitamin D has long been
important for the many excellent things it does for our
bodies. As important as Vitamin D is for our body and
overall health, there are some concerns taking Vitamin D, as
well as other vitamins, in excess or not in accordance with
the recommended guidelines.
More is not always Better
We've all heard the saying, 'there's such a thing as too
much of a good thing'. Although we don't always think in
terms of vitamins when we hear that phrase, it can certainly
apply to vitamins and Vitamin D. Because vitamin D is
necessary and good for us, we find it hard to imagine that
taking too much of this vitamin can be harmful. However,
taking too much of this vitamin can cause serious side
effects. Some symptoms of too much Vitamin D, or possible
Vitamin D overdose, are loss of appetite, vomiting, nausea,
constipation and abdominal pain. Vitamin D overdose can also
lead to hypercalcemia, a medical condition where there are
abnormally high levels of calcium compounds in our
bloodstream. Liver damage is another possibility that could
occur from too much Vitamin D. Some people mistakenly
believe if they take twice the recommended amount of Vitamin
D, that they will get twice the benefits of what they'd get
with the normal dosage. This idea is not only incorrect but
can be dangerous to your health.
Eat High Quality Vitamin D rich foods
Many foods are rich in Vitamin D, allowing us not to have to
take Vitamin D supplements. However, the quality of the
Vitamin D foods has a bearing on the benefits we'll get from
them. In many cases, generic foods are as good as name brand
foods. It is important to read the labels on the back of the
food items to educate yourself on what you're eating. In the
case of fresh fruit and vegetables, it's important to eat
high quality food. Food that is in the "bargain bin" because
it's old may still be edible, but a lot of the vitamins and
minerals have been lost. The same is true with the
expiration dates on products such as milk. The foods that
will last the longest generally are the ones with the
highest Vitamin D levels.
Research What Your Needs Are
If you're uncertain as to what kind of Vitamin D foods you
should eat or brands of supplements you should take, do some
research. A intuitionist will be able to assist you on this.
There are also many informative pages on the web regarding
Vitamins and Vitamin D.
More articles about
(http://www.bikecyclingreviews.com/Vitamins_Supplements.html)
sport supplements and sport nutrition available here.
Alison Addy loves writing for
http://www.bikecyclingreviews.com .More
(http://www.bikecyclingreviews.com/Vitamins_Supplements.html)
articles on sport supplements and sport nutrition at his
web.
Saturday, November 8, 2008
Five Burger Recipes Guaranteed to Make You a Backyard Hero
by Daniel Z. Kane
Nothing is better than a good burger cooked on an open
grill. Here are five recipes that can help you produce
burgers that will delight your friends and family.
Grilled Inside-Out Southwestern Cheeseburgers- Serves 4
Next to my wife and my mother, Betty Crocker is my favorite
woman. This recipe came from her website, bettycrocker.com.
The ingredients you'll need to make these burgers:
one and a half lb lean ground beef two tablespoons finely
chopped onion two tablespoons drained Old El Paso chopped
green chiles eight slices pepper Jack cheese, 2x1x1/4 inch
(about four oz) four kaiser rolls, split a quarter cup Old
El Paso taco sauce or Old El Paso Thick 'n Chunky salsa
To prepare:
Heat gas or charcoal grill. In medium bowl, mix beef, onion
and chiles. Shape mixture into 8 thin patties. Top each of
4 patties with 2 slices cheese. Place remaining beef patties
on top; pinch edges to seal securely. Place patties on
grill over medium heat. Cover grill; cook 14-16 minutes,
turning once, until burgers are slightly firm when pressed
in center. Add rolls, cut sides down, for last 4 minutes of
grilling or until toasted. Serve burgers on rolls with taco
sauce.
Zesty Burgers- 4 Servings
Thanks to http://southernfood.about.com for this delicious
recipe.
The ingredients are:
1 to 1 1/4 pounds of lean ground beef 1/4 cup of chopped
onion 2 tablespoons of green pepper, finely chopped 3
tablespoons ketchup 1 tablespoon of prepared horseradish 1
teaspoon of salt 2 teaspoons of prepared mustard 1 dash of
pepper your favorite burger toppings 4 split buns, toasted
Prepare as follows:
Combine lean ground beef with onion, green pepper, ketchup,
horseradish, salt, mustard, and pepper; mix lightly. Shape
into 4 patties about 1/2 inch thick. Grill or broil to
desired doneness, about 5 to 7 minutes on each side. Serve
with a variety of toppings and split toasted buns.
Texas Stuffed Grilled Burgers- Five Servings
I find this wonderful recipe at allrecipes.com, a site worth
visiting.
Required ingredients:
5 pounds of lean ground beef 6 tablespoons of Worcestershire
sauce 2 teaspoons hickory seasoning (optional) salt and
pepper to your taste 2 cups of onion, chopped 2 cups of
fresh, chopped 2 cups of cooked ham, chopped 3 cups of
shredded cheddar cheese
To prepare:
Preheat your outdoor grill for high heat. When hot, lightly
oil the grate. In a bowl, mix together the ground beef, the
Worcestershire sauce, the hickory seasoning, and the salt
and pepper until well blended. Make 8 or 10 balls, and
flatten them into patties. On one half of the patties, add
the onions, mushrooms, ham and cheese. Carefully cover the
piles with the remaining patties, being sure to seal all of
the edges of the patties together tightly and enclose the
filling. Cook the patties for 8-10 minutes per side, or
until meat is well done, and cheese in the center is melted.
Marinated Hamburgers
Thank you razzledazzlerecipes.com for this culinary delight.
The ingredients you'll need:
3 T. Lemon Juice 1 1/2 tsp. seasoned salt 1 T.
Worcestershire sauce 1 T. soy sauce 1 T. A-1 sauce 1 T. oil
1/2 C. beef broth 1 tsp. Heinz 57 sauce 1/4 tsp. garlic salt
1 tsp. vinegar
To prepare:
Mix the above ingredients.
Shape 1-1/2 bounds of ground beef into patties.
Put the burgers in a covered container and pour the marinade
over them. Cover and refrigerate overnight.
Cook when ready, using high heat to sear the burgers and
retain the juices.
Mushroom Stuffed Burgers- serves 6
Thanks again to razzledazzlerecipes.com, a site filled with
tempting recipes.
Required ingredients are:
a pound and a half of hamburger a quarter cup of finely
diced onion two eggs, beaten lightly three quarters of a cup
of soft bread crumbs a quarter cup of ketchup one half
teaspoon of salt an eighth of a teaspoon of pepper two
tablespoons butter one half pound of sliced mushrooms six
Swiss cheese slices
Proceed as follows:
Mix together the first 7 ingredients. Create a dozen
patties, each about a quarter of an inch in thickness.
Lightly saute the mushrooms in the butter. Put the sauteed
mushrooms on 6 of the patties. Then top with the remaining
6 patties, sealing the edges tightly.
Broil or grill the 6 burgers to your taste, top with cheese,
and serve on toasted buns.
These five recipes will let you cook burgers likely to put
your friends' and neighbors burgers to shame. I hope you
have as much fun cooking and eating them as I have.
Daniel Z. Kane, when not eating burgers, is a university
dean with websites dealing with subjects including
(http://www.online-degrees-and-scholarships.com) online
college options for mid-career adults and
(http://www.college-scholarships.com/ssac.htm) online
degrees which can advance your career.
Nothing is better than a good burger cooked on an open
grill. Here are five recipes that can help you produce
burgers that will delight your friends and family.
Grilled Inside-Out Southwestern Cheeseburgers- Serves 4
Next to my wife and my mother, Betty Crocker is my favorite
woman. This recipe came from her website, bettycrocker.com.
The ingredients you'll need to make these burgers:
one and a half lb lean ground beef two tablespoons finely
chopped onion two tablespoons drained Old El Paso chopped
green chiles eight slices pepper Jack cheese, 2x1x1/4 inch
(about four oz) four kaiser rolls, split a quarter cup Old
El Paso taco sauce or Old El Paso Thick 'n Chunky salsa
To prepare:
Heat gas or charcoal grill. In medium bowl, mix beef, onion
and chiles. Shape mixture into 8 thin patties. Top each of
4 patties with 2 slices cheese. Place remaining beef patties
on top; pinch edges to seal securely. Place patties on
grill over medium heat. Cover grill; cook 14-16 minutes,
turning once, until burgers are slightly firm when pressed
in center. Add rolls, cut sides down, for last 4 minutes of
grilling or until toasted. Serve burgers on rolls with taco
sauce.
Zesty Burgers- 4 Servings
Thanks to http://southernfood.about.com for this delicious
recipe.
The ingredients are:
1 to 1 1/4 pounds of lean ground beef 1/4 cup of chopped
onion 2 tablespoons of green pepper, finely chopped 3
tablespoons ketchup 1 tablespoon of prepared horseradish 1
teaspoon of salt 2 teaspoons of prepared mustard 1 dash of
pepper your favorite burger toppings 4 split buns, toasted
Prepare as follows:
Combine lean ground beef with onion, green pepper, ketchup,
horseradish, salt, mustard, and pepper; mix lightly. Shape
into 4 patties about 1/2 inch thick. Grill or broil to
desired doneness, about 5 to 7 minutes on each side. Serve
with a variety of toppings and split toasted buns.
Texas Stuffed Grilled Burgers- Five Servings
I find this wonderful recipe at allrecipes.com, a site worth
visiting.
Required ingredients:
5 pounds of lean ground beef 6 tablespoons of Worcestershire
sauce 2 teaspoons hickory seasoning (optional) salt and
pepper to your taste 2 cups of onion, chopped 2 cups of
fresh, chopped 2 cups of cooked ham, chopped 3 cups of
shredded cheddar cheese
To prepare:
Preheat your outdoor grill for high heat. When hot, lightly
oil the grate. In a bowl, mix together the ground beef, the
Worcestershire sauce, the hickory seasoning, and the salt
and pepper until well blended. Make 8 or 10 balls, and
flatten them into patties. On one half of the patties, add
the onions, mushrooms, ham and cheese. Carefully cover the
piles with the remaining patties, being sure to seal all of
the edges of the patties together tightly and enclose the
filling. Cook the patties for 8-10 minutes per side, or
until meat is well done, and cheese in the center is melted.
Marinated Hamburgers
Thank you razzledazzlerecipes.com for this culinary delight.
The ingredients you'll need:
3 T. Lemon Juice 1 1/2 tsp. seasoned salt 1 T.
Worcestershire sauce 1 T. soy sauce 1 T. A-1 sauce 1 T. oil
1/2 C. beef broth 1 tsp. Heinz 57 sauce 1/4 tsp. garlic salt
1 tsp. vinegar
To prepare:
Mix the above ingredients.
Shape 1-1/2 bounds of ground beef into patties.
Put the burgers in a covered container and pour the marinade
over them. Cover and refrigerate overnight.
Cook when ready, using high heat to sear the burgers and
retain the juices.
Mushroom Stuffed Burgers- serves 6
Thanks again to razzledazzlerecipes.com, a site filled with
tempting recipes.
Required ingredients are:
a pound and a half of hamburger a quarter cup of finely
diced onion two eggs, beaten lightly three quarters of a cup
of soft bread crumbs a quarter cup of ketchup one half
teaspoon of salt an eighth of a teaspoon of pepper two
tablespoons butter one half pound of sliced mushrooms six
Swiss cheese slices
Proceed as follows:
Mix together the first 7 ingredients. Create a dozen
patties, each about a quarter of an inch in thickness.
Lightly saute the mushrooms in the butter. Put the sauteed
mushrooms on 6 of the patties. Then top with the remaining
6 patties, sealing the edges tightly.
Broil or grill the 6 burgers to your taste, top with cheese,
and serve on toasted buns.
These five recipes will let you cook burgers likely to put
your friends' and neighbors burgers to shame. I hope you
have as much fun cooking and eating them as I have.
Daniel Z. Kane, when not eating burgers, is a university
dean with websites dealing with subjects including
(http://www.online-degrees-and-scholarships.com) online
college options for mid-career adults and
(http://www.college-scholarships.com/ssac.htm) online
degrees which can advance your career.
Tuesday, November 4, 2008
The History of Pasta in Italian Food
The most widely recognized element of Italian food today is pasta. Pasta is a signature of Italian food in all parts of the globe. It is easy to store and prepare and therefore became the ambassador of Italian food to the world. Pasta has a much older history than other common dishes in Italian food like pizza and tomato sauce.
There are many myths surrounding the time when pasta actually entered into Italian food. The most common of these myths is that Marco Polo introduced it to the country from his extensive travels. However, pasta was already a part of Italian food during Marco Polo's life. To get to the heart of the matter you must travel even further back in history. In fact the most accepted theory on the introduction of pasta to Italian food takes us back to the eighth century. During this time the Arab invasions greatly influenced Italian food and are the most likely start of pasta's life in Italy.
Since the wheat used for this early pasta thrived in Italy, it quickly spread and by the 1300's dried pasta was immensely popular and found all over the country. The appeal of pasta to Italian food was its nutrition and its long shelf life. These factors made pasta a great candidate for long ship voyages and because of this it was one of the first Italian foods to be introduced to the world. By the time pasta made its world debut much advancement had been made and there were many different shapes and forms of pasta being used in Italian food. The Italians had also developed ways to make pasta faster and more efficiently, making it an integral part of Italian food and Italian life.
The next important phase of pasta's development in Italian food was the introduction of the tomato of course. Today pasta and tomato sauce go hand in hand when thinking of Italian food, but the marriage wasn't made until 1839. Prior to this time tomatoes were just being introduced to the world from the Americas and many Europeans believed them to be poisonous. It took a long time for people to trust the tomato enough to eat it and include it in Italian food. However, once the tomato was accepted it was welcomed with open arms and took off in Italian food, especially in the southern regions of Italy.
Today one only has to look at the numbers to see just how big a role pasta plays in Italian food. Italians eat over three times as much pasta as Americans. Their pasta consumption is over sixty pounds per person per year. It's no wonder that pasta is considered the cornerstone of Italian food. In fact, pasta is used so extensively in Italian food that Italy must import most of its wheat in order to keep up with the demand. This popularity of pasta and Italian food has caused pasta to be mass produced. This has lead to an inferior quality of pasta being used in American Italian food. The best pasta is still found in Italy where they stick to the same recipes handed down through the generations. A true Italian food lover must try some authentic pasta made in Italy if they want to capture the authentic taste of Italian food.
There are many myths surrounding the time when pasta actually entered into Italian food. The most common of these myths is that Marco Polo introduced it to the country from his extensive travels. However, pasta was already a part of Italian food during Marco Polo's life. To get to the heart of the matter you must travel even further back in history. In fact the most accepted theory on the introduction of pasta to Italian food takes us back to the eighth century. During this time the Arab invasions greatly influenced Italian food and are the most likely start of pasta's life in Italy.
Since the wheat used for this early pasta thrived in Italy, it quickly spread and by the 1300's dried pasta was immensely popular and found all over the country. The appeal of pasta to Italian food was its nutrition and its long shelf life. These factors made pasta a great candidate for long ship voyages and because of this it was one of the first Italian foods to be introduced to the world. By the time pasta made its world debut much advancement had been made and there were many different shapes and forms of pasta being used in Italian food. The Italians had also developed ways to make pasta faster and more efficiently, making it an integral part of Italian food and Italian life.
The next important phase of pasta's development in Italian food was the introduction of the tomato of course. Today pasta and tomato sauce go hand in hand when thinking of Italian food, but the marriage wasn't made until 1839. Prior to this time tomatoes were just being introduced to the world from the Americas and many Europeans believed them to be poisonous. It took a long time for people to trust the tomato enough to eat it and include it in Italian food. However, once the tomato was accepted it was welcomed with open arms and took off in Italian food, especially in the southern regions of Italy.
Today one only has to look at the numbers to see just how big a role pasta plays in Italian food. Italians eat over three times as much pasta as Americans. Their pasta consumption is over sixty pounds per person per year. It's no wonder that pasta is considered the cornerstone of Italian food. In fact, pasta is used so extensively in Italian food that Italy must import most of its wheat in order to keep up with the demand. This popularity of pasta and Italian food has caused pasta to be mass produced. This has lead to an inferior quality of pasta being used in American Italian food. The best pasta is still found in Italy where they stick to the same recipes handed down through the generations. A true Italian food lover must try some authentic pasta made in Italy if they want to capture the authentic taste of Italian food.
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