Posts Tagged ‘rules’

Keys of fat loss nutrition

6 Keys of Fat Loss Nutrition

In order for a person to begin to lose weight and avoid crash dieting, there are six pillars of nutrition. These pillars, or steps are progressive and one leads naturally to the next one. These pillars facilitate a lifestyle change rather than a crash diet that rarely works and often creates a yo-yo effect on a person???s weight.

First Pillar – Eat five or six meals a day. This spreads meals over the course of a day rather than just eating one or two large meals a day which is not good on the body.

Second Pillar – Limit your consumption of sugar or processed foods. This includes soft drinks, frozen dinners, even ??oesports drinks??? ??” Gatorade, vitamin water, all those types of drinks. You should also limit your intake of processed foods and deli meats.

Third Pillar – Eat more fruits and vegetables. This provides you lots of vitamins and minerals, they???re going to boost your health; they are not very calorie-dense, so you???re going to be able to eat a large volume of food without getting in many calories.

Pillar 4 – Drink more water and cut out calorie-containing beverages. That sort of goes along with Pillar 2, with the sugar, but here we???re looking at beer, soda, those $5.00 lattes from places like Starbuck???s or your favorite coffee place.

Those are loaded with sugar, which are empty calories. Consider the vitamin water craze that???s going on right now. These ??oehealthy??? drinks have 40 grams of carbohydrates.

Research and scientific studies have shown that people aren???t very good at sensing how many calories they???re drinking. If you drink 200 calories in the form of a soda or a latte or something like that, when you go down to sit at your next meal, your body???s not going to compensate and eat less. You will eat the same amount that you had previously.

Pillar 5 – Focus on consuming lean proteins throughout the day. This does not include processed meats, bologna, salami, deli meats. Replace these process meats with fish; there are different types of fish that you can eat. Even salmon, would normally and traditionally be considered the fattier types of fish; those are great because they contain great Omega 3 fatty acids.

Chicken, lean red meat, pork are lean proteins and can be consumed as proteins at every meal.

The importance of eating enough protein is that it???s going to provide you building blocks for muscle, and it???s going tp help prevent the reduction and loss of lean body mass when you???re dieting. This is very important, because when you lose lean body mass your metabolism slows down.

In addition, protein is satiating; it makes you feel full and it has a greater thermic affect of food. It takes your body more energy to digest protein than it does to digest carbohydrates or fats.

6th Pillar – Save starch-containing foods until after your workouts or for breakfast. Basically what that means is foods like pasta, rice, potatoes, oatmeal can be consumed as foods after you???ve worked out, and then sometimes in the mornings for breakfast, which could be your first meal of the day.

For oatmeal, that would be an ideal time to have. The reasoning behind this pillar is that your body takes those carbohydrates and puts them to use as a fuel and not as fat storage.

It has a lot to do with the hormone insulin, which when you eat carbohydrates, insulin is released and your blood sugar goes up. Now, insulin, it???s just thinking to itself, ??oeWe just need to get the sugar out of the blood. I don???t necessarily care where. We can go into muscle cells, or we can go into fat cells. Whatever???s available.???

After your workouts, insulin comes up, but your muscle cells are more sensitive to it. Therefore, your blood sugar rises, insulin is released, but all of a sudden, insulin is causing the blood sugar to go to your muscles and not your fat cells. So that???s where you need to limit these starchy carbohydrates to a time when your body is going to preferably shuttle them to good places.

Put these simple nutritional tactics into play and you will start losing weight with great ease. Remember no more counting calories. Just follow these rules.

The making of absinthe

The Making of Absinthe

Absinthe recipes abound in bartender’s literature. Whether you are looking to make a palate-pleasing French absinthe or an astringent version of Spanish absinthe, here are some basic rules — as well as variations on the general theme.

Your first step is to procure what’s known as a “neutral spirit.” This can be vodka, grain alcohol, or wine. (Traditionally, wine has been used in the most respected commercial formulations.) Make sure your base isn’t too concentrated or flavorful. Your next step is to “macerate” the spirit with a prepared batch of herbs. In general, for every three quarters of a liter of spirit, add a third a cup of herbs. In the Spanish formulation, herbs include: wormwood, anise seeds, angelica root, and coriander. For the Winston La F?e Verte formulation, use wormwood, anise, angelica root, peppermint leaf and hyssop. Other spices to add could include thyme, cardamom, lemon balm, mint, nutmeg, and sage. Please note, however, that if you use a lot of sage, star anise, wormwood or nutmeg, you may toxify or partially toxify the absinthe. One of the reasons why absinthe is banned or regulated in so many countries is that certain preparations contain a chemical called thujone, which can damage receptors in the central nervous system. A small amount of thujone won’t likely cause a toxic reaction, but if you are making a home formulation, avoid using wormwood stems or macerating your spirit for more than a few months.

Keep the absinthe in a cool location at a constant temperature away from sunlight. Once this process is finished, distill the beverage. This will leave you with a liquid that’s not suited for drinking – it will likely be brown in color and highly astringent. Next, you will need to “finish” the batch to produce appropriate coloration and taste. You can finish with an array of herbs (and even wormwood). Common herbs used in finish include hyssop, melissa, peppermint leaf, and mint.

An alternative way to go is to create multiple distillates with separate flavors to mix later to taste. For instance, you can create a pure “anise” absinthe as well as a pure “peppermint” absinthe and then mix them after the process is finished to create a flavor, color, and bitterness level to your taste.

After macerating the finish, filter the absinthe again and prepare for either bottling or consumption. You can play with both the coloration and taste even at this stage. Add corn syrup or Splenda to sweeten the brew. Alternatively, dilute the beverage with water or add vodka or another base spirit to punch up its alcohol content.

Be aware that if you use too many herbs or too strong a maceration in your preparation, your drink will likely end up tasting bitter or overwhelming. You might also overwhelm the wispy natural green color of the concoction if you steep too long. Conversely, if you add too much base spirit, you can overwhelm the flavoring. If you water the absinthe down too much, you will get an effect known as “louching” — your beverage will cloud.

Once you finish your formulation, you can bottle the absinthe in mason jars, bottles or other glass casings. Be sure to keep your absinthe corked, stored in a cool dark place, and rotated regularly to ensure evenness of flavor and body.

Not all absinthes must be made via distillation. You can find herbal kits (on the internet and elsewhere), which can help you make absinthe, bypassing the distillation stage. You can also create what is known as clear absinthe (also known as Suisse la Bleue), in which there is no finish applied. Although the Suisse la Bleue will be clear (or near clear), you can still taste the flavor traces left over by the initial maceration.

Make sure to prepare all of your ingredients on clean surfaces. Vary up your blend of preparatory herbs to explore different finished products. In fact, you can vary your recipe practically every step! Experiment with the fineness of your herbal preparation, the dimensions of your storage containers, the temperatures at which you store the beverage, the duration of maceration (both initial and finished), the type and strength of the base spirit, your method of filtration and distillation, and the length of time you age your finished product. Above all, make sure that you enjoy the process — experiment often, but experiment safely.

Try out irani chai in hyderabad – irani chai hyderabad

Try Out Irani Chai in Hyderabad – Irani Chai Hyderabad

There are a few things which can be called quintessentially Hyderabadi and of those is the Irani chai. In fact, it is so popular that even film songs have a mention of it.

Tea cafes became a part of the Indian culture when Persian traders visited the country. The Irani Chai that came with it is known to be a great blend of brewed tea leaves, boiled milk and sweetened condensed milk. MetroMela therefore thought that we ought to let you know more about this thick and creamy concoction.

This kind of tea is available at small and old cafes and is usually served with tempting sweet and salty Osmania biscuits. And the price surprisingly still ranges from Rs. 2.5 to Rs. 5 per cup. Do not forget to ask for the Khade Chammach ki chai if you have a sweet tooth. It is so named because the cup has so much sugar that the spoon stands upright when inserted to mix!

So here is your handy list.

Hotel Shadab and Nayaab

Shop No. 21-1-140, High Court Road,
Hyderabad – 500002.
Tel – 040-24561648, 24565949

This is the place which serves great Biryani and has one of the best and most authentic Irani chai and Osmania biscuits available. One of the quirkiest rules at this place is that they have a strict policy against providing an extra cup.

Alpha Hotel

Opp Railway Station, S D Road,
Secunderabad – 500003.
Tel – 040-66495582

Here they prepare over 3,000 pots of tea a day, which speaks volumes about their popularity. In fact, its location ensures that travellers stepping out of the railway station drop in for a taste of Hyderabad.

Garden Restaurant

# 38, Sarojini Devi Road,
Opp. Clock Tower,Secunderabad – 500003.
Tel – 040-27804074, 66337755

This is for the lovers of art. The chai here is best served with Lukhmi (a unique biscuit with meat inside) and is known to be the famous artist MF Hussain’s favorite cup of tea. So much so that whenever he visits the city he makes sure that he personally goes there to sit and enjoy his cuppa. The place has its own charm as it has seen Hyderabad grow up from a sleepy town to a Cyber City.

Paradise Restaurant

Paradise Circle, Secunderabad – 500003.
Tel – 040-27843115

The chai here may be best described as milky, with a bit of masala and brewed in aluminium kettles. Like its famed Biryani, the chai here is also pretty popular amongst many localites.

So drop in at these places, and slurp your hot chai the Hyderabadi way – right from the saucer!

Irani Chai Hyderabad has been written by Pranay who writes for MetroMela

High quality organic green tea

High Quality Organic Green Tea

Chances are good that if you are reading this you are looking for good ways to add healthy things to your current lifestyle. You may or may not have heard of green tea and the term organic may leave you thinking about tofu and weird recipes. Rest assured high quality organic green tea is not weird. First, you should know exactly what constitutes an organic product.

Organic

There are many products today that carry the organic label. You must remember that the term itself has different meanings. Where a product is produced as well as the exact wording on the packaging can equal different levels of organic. High quality organic green tea is no exception. Suffice it to say that you should look into the organic rules of the country from which the product comes to get the best idea of what you are receiving.

In the United States the term organic means that the product was grown and processed with no commercial pesticides or herbicides. All products will be free of contamination from industrial or human waste. For livestock this will mean being raised naturally with no antibiotics as injection or as an additive in their food.

Finding organic foods has historically meant a trip to the local farmers market. However, the recent growth in the industry has given rise to imports and exports of organic products, including green tea.

Green tea has long been known in its homeland for its medicinal properties. It has not been until lately that the information has spread west and spurred many studies. The health benefits that are being discovered are undeniable.

Green tea has properties that fight heart disease, stroke, cancer, and diabetes. In addition to these benefits, there are also strong indications that green tea is going to be a powerful player in the weight loss industry. Antioxidants and catechins are showing to be instrumental in blocking glucose absorption of fat cells and flushing LDL cholesterol from the human body.

With all these great benefits why muddy the waters by ingesting the harmful chemicals that come from traditional growing practices. To avoid these it will be better to search for high quality organic green tea. All organic green tea many times is processed in traditional Chinese manner and shipped to you fresh. Better yet is a company that ships you loose-leaf organic green tea. Loose leaf will be more potent and medicinal than the bagged type that you will find at the local grocers.

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