Anzac biscuits are as Australian as Football, meat pies, kangaroos and Holden cars. More popular than lamingtons and pumpkin scones and just as popular as Bush Balladeer John Williamson (sorry John, but it’s true!). But do you know the story behind the much loved sweet biscuit of Australia? While true Australians know that Anzac biscuits date right back to World War 1 and were eaten by our troops on the very shores of Gallipoli as well as the fields of Flanders, the biscuit was initially known as ‘Soldier’s Biscuits.’ Read on to learn some more amazing facts about Anzac biscuits.
The Anzac biscuit was originally called a wafer or tile. It became a part of rations given to our Australian troops during World war I. These were made a part of the rations in place of bread, as they had a much longer shelf life. Controversy has always surrounded the origins of Anzac biscuits. Some say they came about thanks to the resourcefulness of the Australian women on the home front as a treat for their beloved ones at war. Scottish folk says that they actually originated from the traditional Scottish Oatmeal Cakes which is quite possible due to the ingredients used. Irrespective of their true origins, they are much loved by the Aussies and deemed the National biscuit of Australia.
The Anzac biscuits were thought to have been created by women who were seeking a biscuit which would be easily transported in care/comfort packs. Much thought was given to the fact that the biscuits must be able to survive the long voyage, and that the ingredients were readily available. They wanted nutritional biscuits which were flavoursome as well as, hence the use of golden syrup and the exclusion of eggs and butter which were traditionally used in the cooking of biscuits. The biscuits were then packed into tins. The use of billy tea tins was popular as this kept the biscuits air tight.
Traditional Anzac biscuits are easily made and original recipes have been handed down through generations from mothers to daughters, mother-in-laws to daughters-in-laws etc. The Anzac biscuit came into being approximately 1915. The biscuits were relatively cheap to make ( this was the time of the Great Depression. ) They were non-perishable and did not need refrigeration. The recipe is quick and easy as well so this was an added bonus.
After the famous landing of the Australians and New Zealand Army Corps (Anzacs) in Gallipoli, the biscuits were no longer called ‘Soldier’s Biscuits.’ They were renamed Anzac Biscuits in honour of the brave soldiers who landed on that fateful day which was 25th of April, on the coast of Turkey. That location is now known as Anzac Cove. There are a host of dawn and memorial services held all around Australia on Anzac day to pay homage to the man who fought. But Anzac day would not be celebrated properly without a plate of delicious Anzac biscuits.
It is almost 100 years since the original conception of Anzac biscuits. Yet they are still as popular as they have ever been and proudly grace the aisle of supermarkets all over Australia. But the author knows beyond a doubt, that the best tasting Anzac biscuits are those that you get straight from your own oven. Make some today and experience the biscuits that gave comfort to our boys at home.
1 cup plain flour
1 cup rolled oats
1 cup desiccated coconut
3/4 cup brown sugar
2 tablespoons golden syrup
125g butter, chopped
1 teaspoon bicarbonate of soda
Preheat your oven to 180°C, less for fan forced ovens. Line 2 baking trays with baking paper. Sift the flour into a large bowl. Stir in rolled oats, coconut and brown sugar. Place butter and golden syrup into a small saucepan over medium-low heat. Stir this until melted. Remove from heat immediately. Combine bicarbonate of soda and 2 tablespoons water in a small bowl. Stir this into golden syrup mixture (the mixture should become frothy). Add immediately to flour mixture and stir until well combined.
Roll your mixture, 1/4 cup at a time, into small balls. This will be relatively sticky. Place 4 biscuits on each baking tray. Flatten the balls allowing room for biscuits to spread. Bake for 15 to 18 minutes or until biscuits are golden. Allow biscuits to cool completely on trays.
You can store your Anzac biscuits in an airtight container for up a few days. These are crispy Anzac biscuits. If you prefer them a little chewy, flatten the biscuits a little less. Enjoy your Anzac biscuits!
Choice mushrooms are marked by a number of characteristics. The term is best applied to wild mushrooms as, in contrast, cultivated commercial varieties lack the flavor and freshness of their wild relatives. Choice wild mushrooms should be evaluated primarily on flavor of the mushroom when prepared and firmness of texture.
Porcini, also known as King Bolete or Boletus edulis, is a remarkably choice mushroom. The flavor is rich and nutty, while the texture is wonderfully firm. Even upon cooking, the flesh does not soften but retains its inherent crispness. The golden red-brown color of the cap is a fine compliment to the buttery flavor and aroma.
The chanterelle, (Cantharellus cibarius) another choice edible wild mushroom, has a unique characteristic flavor. The mushroom is fruity and delicate when dry-sauted. The texture of the chanterelle is slightly chewy, but not rubbery, allowing for the flavor to be savored. Thus both flavor and texture are not by any means consistent in determining choice mushrooms. Each choice mushroom is excellent in its own manner.
Morels, Morchella species, are widely regarded as some of the most choice edible wild mushrooms of all. Their flesh is thin yet firm, and is easily prepared into pieces of perfect shape to either serve alone or accompanying vegetables in a prepared dish. The flavor is rich and meaty.
The shaggy mane, Coprinus comatus, has a light buttery flavor and soft yet succulent flesh, making it a choice edible mushroom.
Meadow mushrooms, Agaricus campestris, have a firm texture and a classic mushroom flavor. The fact that they may be eaten raw as well as cooked adds appeal and makes the meadow mushroom a particularly choice edible.
Choice mushrooms typically have a flavor similar to meat or fish, or have a sweet or savory flavor. Flavor of choice mushrooms should be compliment the vegetables with which the mushrooms are paired and the other dishes alongside which the mushroom dish is served. Texture should be considered in context with accompanying foods. Firm-fleshed mushrooms are best paired with crisp vegetables such as minimally cooked carrots or broccoli while softer fleshed mushrooms should be combined with softer vegetables such as zucchini and onions.
There are no constant or concrete guidelines to choice mushrooms. Different textures are better suited to different flavors, and various flavors are pleasant in different ways. Yet wild mushrooms of rich, earthy flavor and firm texture are generally regarded as choice edibles.
Making your own pizza dough from scratch can be as easy as making s simple loaf of bread. With the exception of maybe yeast and cheese, I would imagine that most kitchens have all the utensils and the ingredients necessary to make their own pizza at home; and if you make your own bread, then you probably have yeast as well.
I have one basic pizza dough recipe that I use for all the pizzas that I use for my family; I will just tweak it some, with different herbs and seasonings that I add with the last cup of flour, depending on the pizza made and how I feel at the time of making pizza. The recipe is:
1 cup of lukewarm water (on the warmer side)
1 package, or 2 teaspoons yeast
2 tablespoons sugar
2 tablespoons margarine or shortening
1 teaspoon salt
3 cups flour
Dissolve yeast in the warm water, and let sit for about 5 – 10 minutes. Add sugar, margarine or shortening and 1 cup of flour. Mix well. With the second cup of flour also add the salt. (I always had better luck with my yeast dough if I didn’t add to salt to yeast mixture too soon.) Mix as much of the third cup of flour in as you can before turning out onto a well floured surface, and then knead the rest of the flour in. Place dough in a well – greased bowl and let rise until double. Punch air out of dough; it is now ready for the pan.
Roll your dough out as thin as you like. I usually have to make two pizza dough because my wife and one son likes thin crust, and two of my boys and I like thick. It’s a personal choice. Lightly grease the pan that you are going to bake your pizza in. I always use a cookie sheet, but some people prefer the roundness of their pizza; in which case you will need a pizza pan. Again, it’s a personal choice. It won’t change the taste of your pizza any.
Every once in a while, if I want a special treat for the family, I will take string cheese and pull it into four equal strings, then roll this into the edges around the pizza. It’s an easy way to have stuffed crust pizza.
This is jut a basic pizza sauce, but is very flavorful and goes well with just about any toppings you choose to put on your pizza.
cup olive oil
1 small onion finely chopped
1 garlic clove, minced
1 celery stalk finely chopped
1 carrot peeled and grated
– teaspoon salt, depending on personal taste
Fresh ground black pepper to taste
1 large can crushed tomatoes
2 bay leaves
Heat oil over medium heat, and then add vegetables (not the tomatoes). Saute this until all of the vegetables are cooked and soft; about 10 – 15 minutes. Add the tomatoes and bay leaves and continue simmering until sauce becomes thick. It is now ready for your pizza.
While my sauce is cooking, I prepare my toppings. Always we have sliced olives, and always we have diced bell peppers. Because of their fat content I don’t use pepperoni or salami much, but my family likes it when I brown extra – lean ground beef and add that; left – over roast works well also. For my cheese, I always use Mozzarella cheese that is 2%.
Pizza can be a healthy meal to serve to your family. How healthy will depend on the toppings and cheese that you use.
It is easy to buy pizza bases, but there is nothing quite as satisfying as making a good pizza dough yourself – and it can save you money. This dough recipe is simple to make and uses easy blend yeast to keep time and fuss involved to a minimum.
* 2 cups of strong, plain flour – ideally type 0 or 00
* 1 sachet of easy-blend dried yeast
* 1/2 teaspoon of salt
* 3/4 cup of tepid water
* 2 tablespoons of olive oil
You will also need:
* A large bowl
* A large spoon
* A flat surface or large chopping board
* Flour, for dusting the board
* A clean tea-towel
* A little more olive oil
* A rolling pin
In the large bowl, mix the flour, salt and yeast together. Make a well in the centre of the flour mix, and slowly add the water and oil to it. Using the large spoon, slowly draw the flour mix into the wet ingredients until you have a rough dough.
With your hands, rub the dough in the bowl to make sure you’ve picked up all the flour in the mix, and then transfer to a lightly floured board. Use your hands to knead the dough for about ten minutes, until it feels smooth and supple.
Pour a little olive oil into the bowl you used for mixing the dough, and then roll the dough in it until it is coated. Cover the bowl with a tea towel and leave to rise in a warm, dark place for an hour, until the mixture has doubled in size.
Transfer the dough back to the floured board, knead again for a minute or two, and then use the rolling pin to roll out for your base of choice.
When rolled out, this dough will make two thin and crispy pizza bases, or one thick, fluffy base, and is suitable for vegans and vegetarians. Cook the base on a large pizza pan or baking tray at 220 degrees Celsius. It will take around 20 minutes for the base to cook, depending on toppings.
Vegans could try pizza Marinara:
Thin and crispy with tomatoes, garlic, olive oil and oregano on top, Vegetarians might opt for a thick base topped with tomatoes, vegetarian mozzarella, char-grilled Mediterranean vegetables, olives, olive oil and basil.
Meat eaters could make a basic Margherita topping of tomatoes, mozzarella, basil and olive oil, and then add ham, mushrooms, and olives.
If you want to boost the flavour of the base, you could try adding dried herbs, garlic or chillies to the other dry ingredients before mixing the dough together.
For a stuffed crust pizza, roll the base out to be larger than your pizza pan or baking tray, line the edges with cheese and fold the crust back over on itself.
Brush a little more olive oil around the edge of the crust just before serving, and top with freshly ground black pepper, chili flakes or hard cheese, as desired.
When it comes to adding heat to dishes, peppers are the perfect ingredient to excite taste buds with bursts of intensity in every bite that can range from benign to over the top extreme. Thanks to selective breeding of specific pepper plant varieties there is a very wide range of peppers available that are rated for their heat using a specific unit of measurement.
The fiery heat that peppers produce comes from a compound known as capsaicin. Capsaicin is located in the white membranes on the inside of the pepper fruit (also known as pods). The heat intensity of a pepper is measured using a unit known as a Scoville. The Scoville rating system of pepper heat was created by pharmacist Wilbur Scoville in 1912.
Through a series of dilutions, pepper heat was tested using a panel of judges who used their own tongues to test the intensity of capsaicin found in a variety of peppers. Although thought to be a little too subjective to be truely accurate, this rating system is still used today though it is now performed using a specific piece of machinery rather than human tongues. Based on the number of Scoville heat units (SHU), the following is a list of the hottest peppers in the world.
The Bhut Jolokia (also known as Naga Jolokia and Ghost Pepper) is the hottest pepper in the world with a SHU rating of 850,000 to 1,050,000. This pepper is five times hotter than the hottest variety of habanero.
Following the Bhut Jolokia in heat intensity is the Dorset Naga with 870,000 to 970,000 SHU, the Red Savina Habanero and Caribbean Red Habanero with 350,000 t0 570,000 SHU, the Habanero chile pepper and Scotch Bonnet pepper with 100,000 to 350,000 SHU, the Jamaican pepper, Thai, Malagueta, and Chiltepin peppers with 50,000 to 200,000 SHU, and the Cayenne, Tabasco, and Aji peppers with 30,000 to 50,000 SHU.
As a comparison, the popular Jalapeno peppers appear in the middle of the list with a rating of only 2,500 to 8,000 SHU. The sweet and mild Bell peppers come in last with a SHU rating of 0.
Peppers are grown all over the world and have been in cultivation for at least 5,000 years. All peppers used today originate from five different species of Capsicum that have been domesticated into the pepper plants grown worldwide. Depending on the species of the pepper plant that they originated from some peppers will produce the effect of a volcano eruption in your mouth, while others will have a sweet and spicy taste. The peppers at the top of the heat list are all varieties of the species Capsicum chinense, which includes all types of Habaneros. Other familiar varieties such as the Cayenne, Jalapeno, and Bell pepper are all varieties of Capsicum annuum.
Intensely hot peppers have earned a special place in a variety of dishes and sauces using recipes that have been specifically made to utilize the heat and unique flavor of these varieties. While not everyone will want to take on a dish that uses an extremely hot pepper, such as the Bhut Jolokia, a little extra heat from a tame chile pepper can make a bland dish taste spectacular.
Some people may wonder why bother making your own pizza when all you need to do is buy a ready made pizza or pizza dough.
Making your own pizza dough is a snap. And it is sure to be a fun cooking project for you, your friends and family.
Making pizza dough is not difficult at all. And if you own a home bread machine all you need to do is follow the directions and recipe guidelines of your bread maker for pizza dough and voila you can have your first pizza dough ready for any ingredients your imagination dictates.
But if you are making your very own pizza dough from scratch, no sweat. All you need are the following basic ingredients for a basic pizza dough: Beer 1 cup, 1 tablespoon of shortening, 1 tablespoon of sugar, 1 teaspoon of salt, 2-3/4 cups of flour, and 1-1/4 teaspoon of yeast. Cornmeal is optional, but if you have cornmeal on hand great, all you will need is 2 tablespoons.
How to put it all together is even easier: You will need a large mixing bowl, measuring cups and spoons, a fork, rolling pin optional, cellophane or plastic wrap, tea towel, baking pan(s) and an oven.
Measure and pour beer in to a large mixing bowl. Next add 1 tablespoon of shortening and sugar, 1 teaspoon of salt, 2-3/4 cups of flour, and 1-1/4 teaspoon of yeast. Mix all of these six ingredients using a fork. The key is not to over work the dough… just mix enough so that all the liquid and dry ingredients (sugar, salt, flour, and yeast) are blended in.
Let the dough rest in mixing pan covered with cellophane or plastic wrap and cover again with a clean tea towel for about 40 minutes. The dough will have risen.
Remove pizza dough from mixing bowl and place on a lightly floured surface. Roll out pizza dough into two 12-inch or one 14-inch size. Or pat the dough into the desired baking pans. Top with your favorite toppings.
Bake at 450 degrees Fahrenheit for 10-12 minutes or until the top edge of the crust is lightly browned and toppings are browned or bubbling. The bake time will vary with the ingredients used. Keep watch over baking pizza. Check the bottom of the pizza by lifting the edge of the pizza to check the bottom to be sure it is not burning.
Note: If dough is sticky to handle add enough flour (little is best) so that dough is not sticky. If you desire, before you add the pizza dough to the pan sprinkle evenly with 1 tablespoon of cornmeal in bottom of pan and then place rolled dough on top of the cornmeal.
Pizza toppings are endless. You can use the traditional tomato pizza sauce, mozzarella cheese, pepperoni. But you can also add to these ingredients… red or green peppers, onions, fresh garlic, artichoke, olives black or green, other ingredients include different meats such as chicken, meatballs, hamburger, salami, bacon, ham, and so on.
Consider a meatless pizza. The list is endless for cheeses and other vegetables. Try eggplant, zucchini, minced carrot, celery, celery root, different types of onions. Consider other ingredients, add different seasonings such as basil leafs, parsley, and tarragon. Consider pesto sauce as your base sauce or just use a light drizzle of olive oil.
Home-made pizzas allow your imagination to soar. Be creative.
Why greens were singled out here is slightly immature in a sense. Maybe it is to do with the whole thing about parents or guardians telling there kid that eating their vegetables is very beneficial for them. And the kids not wanting to go there because of taste or some possibly aesthetically inclined reason. The popular known saying by the parent or guardian is Eat all your vegetables else you wont grow big and strong. Not too sure what the word grow stands for in this saying but I could give them the benefit of the doubt and understand it as not being contrary to my side of this debate. I mean for one good point is that they were talking to kids.
Saying this I suspect that I possibly may have taken the word grow in the title the wrong way and it actually means what I presumed the grow in the saying above meant in that case I would be in the Yes column. I apologize if I am no expert at English but I have taken the word grow as it sounds in the title and I am in the No column.
Does eating your greens really make you grow? Does it? I mean what happens when you eat? That is, what happens when you take in food into the body? As whatever it is you are eating (greens) can be classed as a food.
It is an awesome journey.
However this is no science lecture, well it could be, I don’t know. When food is taken in it tastes nice but it also needs to be broken down in order for the body to be able to make use of the nutrients, fibers, vitamins and benefits they contain.
One way of looking at this is that the food has to be small enough to be absorbed into the body. On another level there is four ways where the food can go once it is in the stomach. The pathways to these ways depend on what happens in the stomach.
Food has to be broken down. For instance you take in sugar say when you have a bowl of cereal. Only the individual small sugar molecules called monosaccharide’s can be absorbed directly. Your body must digest the table sugar (sucrose) which is made up of two small sugars to its monosaccharide’s. Any food not broken down does not get absorbed. The food substances that are not used exit the body as waste.
The nutrients in the body are now absorbed into the blood stream and are taken to various parts of the body as required. That is, any nutrients good for the hair will be taken in that direction etc. So far there is no evidence of grow. Only information that nutrients are taken in. But what do they do.
Your body needs food. It uses the food it takes in for a variety of things to help your body heal if you get a cut, helps your bones ,help your body make protein and energy, to build up, maintain and replace tissues in your body. Your body uses protein to make hemoglobin; other proteins are used to build heart muscles. These are the results of taken in food (a good diet) not to mention the greens.
Asparagus very high in flavor, very low in calories is rich in nutrients ideal for young women. Containing two major anti-oxidants which fight such things as free radicals which in turn can help against ageing. By neutralizing damaging particles in our bodies like smog and cigarette smoke, antioxidants are major contenders in the fight against heart disease, cancer and cataracts. So food/greens helps us also battle ailments and diseases.
Beet is important. It contains an important vitamin critical to lifelong help for men, women and children. Long term deficiencies are extremely unhealthy.
Broccoli is important as regards calcium intake for those who do not consume dairy products, just to mention one of its awesome benefits. I myself make sure I finish everything on my plate and after this research am glad I ate the broccoli. Just need to look for some beets. Anyway, Food is needed and never forget or leave out the greens or the fruit either.
So I have described what food does hence greens do when in the body.
And I have mentioned above what happens when we eat and the great benefits that can be obtained when we eat food and also the particular types. They help us and our bodies, whatever activity we are engaging in. Doing important work like moving your legs, moving your lungs and protecting you from ailments and diseases etc.
But does eating your greens really make you grow? The really suggests that this has
Been said or accepted or something, like it has been believed.
My idea is that growth in that question is a different aspect entirely.
Making pizza at home has dual benefits. For one thing, it’s a pretty impressive meal when it comes hot out of the oven directly to the table. It looks like a lot of effort went into its creation despite the fact that it’s fairly easy to prepare. It can also be surprisingly affordable. The first step to making the perfect pizza is is to make your own dough right at home. This delightful dish is sure to make you a hit at super bowl parties, sleep-overs and neighborhood bashes. Basic pizza dough is simplicity itself it consists of only six ingredients.
To make the dough gather together all of the ingredients, a large mixing bowl, a rolling pin, and the pan or pans you plan on using. A cookie sheet makes a nice large party pizza. You can also use traditional 12 inch pizza pans made from metal or if you have one, you can use a pizza stone. If you are using a pizza pan, or cookie sheet, unless it is stick-free, you’ll have to lightly grease it. Preheat over to 425 degrees.
Ingredients for dough (1 large party pizza or two 12 inch);
2 cups of flour (you can substitute 1 cup of whole wheat flour for one of white, throw in a cup of flax flour for added nutrition)
1 package of yeast or the equivalent tablespoon of yeast
1 cup of very warm water
1 tablespoon of olive oil
1 pinch of salt
1 tablespoon of sugar
*Begin by putting the very warm water in the mixing bowl, add yeast and a tablespoon of sugar (honey can also be used, but sugar seems to help activate the yeast better). Add olive oil and stir the mixture. Slowly add flour to the liquid, mixing as you go. When all of the water has been added use your hands to finish mixing the dough. Turn the dough out onto a floured cutting board or counter. With your hands begin kneading the dough. For those of you who haven’t made bread dough, think of it as massaging the dough until it has a smooth, firm texture and easily forms into a nice ball. Knead for at least 10 minutes by hand.
*Put the dough ball back into the bowl and lightly coat it with a bit of olive oil to keep the dough from drying out while it rises. The temperature should be warm in the kitchen, somewhere between 68-72 degrees. Cover the bowl with a kitchen towel and allow the dough to rise for 45-50 minutes until the dough has doubled in size.
*Put the dough back out onto the floured board or counter and punch it down. If you are going to make two pizzas, split the ball in halt and form into two balls, if you’re making one large pizza, reform into one ball. On the floured surface roll the ball(s) out until they are the shape and roughly the size of the pizza pan you’re using. Place the dough on the pizza pan(s). You can use your hands to pull and manipulate the dough to the right dimensions.
*At this point you can pinch the dough crust to make the edges look regular. Cover the pizza pan with a towel again and allow the dough to rise another 30 minutes. Top the dough with pizza sauce, cheese and toppings of your choice. Put in oven for 20 – 25 minutes. C
*Check the dough by gently lifting the edge of the pizza for uniform golden-brown color. Pizza sauce can be homemade or bought commercially. One easy solution is to use a jarred spaghetti sauce. A quick pizza sauce can be made from 1 can of tomato sauce, a clove of garlic, and Italian seasoning to taste. Toppings can be as varied as you want as well. Ham, pineapple, pepperoni, sausage, mushrooms, olives, bell peppers and onions are all popular choices. For a healthier pizza try using fresh veggies, like broccoli, red bell pepper, and squash. Delicious!
Let’s talk beans. I know you’re probably laughing to yourself as you’re reading this, reminded of grade school rhymes. The truth is that dried beans are good for you too.
A pound of dried beans can generally be bought for less than $1.00, and that yields about 10-12 servings. Most people won’t try dried beans because they think they are too labor-intensive, but that’s just not true. I prefer to use dried beans whenever possible (unless of course, I’m using fresh), because there is no added sodium or other chemical preservatives. I can control exactly what goes into my food and that is a good thing. There are tons of varieties and they’re packed full of cheap nutritional goodness.
Did you know that when you combine dried beans with just about any grain product you create a complete protein that is comparable to any meat protein? It’s also less expensive and less taxing on both our environment and our bodies.
Enough of the sermon. Now for some facts:
a serving of cooked beans is about 1/2 cup.
Dry beans can be stored in unopened packages, or a sealed container, in a cool, dry place indefinitely.
Cooked beans can be stored up to 3-5 days covered in the refrigerator.
Cooked beans can be frozen for several weeks.
While there are several ways to prepare dried beans, I’m going to focus on the only one that I use – soaking. Pre-soaking beans softens them and helps remove tannins and gas-causing sugars. It is the most reliable and consistent method I’ve found and it is simple:
Pour dried beans into a strainer.
Rinse and remove non-bean material (small rocks are common).
Place beans into a large bowl and cover with cool, clean water.
Soak 8-10 hours. Longer soaks may leave them soggy.
HINT: Changing the soak water after about 4 hours will remove even more of the stuff that causes gas.
Now on to cooking dried beans. It really is easy and once you’ve done it a few times you’ll appreciate the improved taste even more than the money you save or the health benefits. Here are the basic instructions for cooking soaked beans:
Rinse soaked beans thoroughly and pour them into a large pot. Cover with water.
NOTE: DO NOT add salt or tomato products to uncooked beans!
Bring to a boil, stir and reduce to a slow simmer.
Simmer for 45-60 minutes, or until beans are tender.
HINT: Adding a small amount of oil to the pot will reduce foaming.
Although Popeye had some really huge muscles, greens were not the source. I think he may have been sneaking some of Wimpy’s hamburgers in from time to time. Greens may not give you massive muscles, but they do have some key components that we really don’t want to live without.
Greens do have essential nutrients for contributing to our overall good health. Greens are chocked full of vitamin A, K, and C. They are also good sources of magnesium, potassium, beta carotene, omega 3 fatty acids, and calcium. http://www.natural-health-girl.com/eating-greens.html All of the nutritional qualities found in greens are paramount in keeping a healthy immune system which fights off various illnesses and diseases.
Greens contain detoxifying enzymes that cleanse the blood of toxins which latch on to cell membranes, and also eradicates molecules that contain fat contributing to high cholesterol. When you eat greens you actually signal your body to make these detoxifying agents which also reduce the amount of free radicals floating around inside you. Free radicals are major contributors to various types of cancer. http://www.peertrainer.com/DFcaloriecounterB.aspx?id=2666
Usually when we think of beta carotene we think orange, but greens are actually loaded with beta carotene and vitamin A. These two power house nutrients are fundamental for good vision. They also contain a substance called lutein which has been proven to reduce the risks of cataracts by 50%. Those who eat more greens are less likely to form cataracts later in life.
As we get older our memory tends to suffer and our ability to learn new skills weakens. We do see some people who seem to still be sharp as a tack in their eighties. Diet does seem to have a direct impact on our mental age. Greens also help keep our mental cognition functioning as we age.
Research says that eating just 3 servings of greens a week can possibly slow mental aging by 40%. Our mental age can actually be up to five years younger then our chronological age To help keep your mind alert and active add some greens each week.
Greens are very low in calories which mean you can have them daily in a number of tasty concoctions. Greens are great in salads, as a side dish, or a few leafs on a turkey sandwich. There are many unique tasty ways to incorporate greens into our diets and reap the health benefits they provide.
You may not increase your biceps, but you can surely increase your mental alertness, reduce your risk of certain cancers, keep your eyes healthy, and boost your overall immune system. Keep strong to the finish, eat your spinach!