Superfoods for Sinusitis Relief

Sinusitis simply means inflammation of the sinuses, but this gives little indication of the misery and pain this condition can cause. Chronic sinusitis, sinusitis that persists for at least 3 weeks, affects an estimated 32 million people in the United States and Americans spend millions of dollars each year for medications that promise relief from their sinus symptoms.

Symptoms of sinusitis can include fever, weakness and tiredness, a cough that may be more severe at night, and runny nose or nasal congestion. In addition, drainage of mucus from the sinuses down the back of the throat (postnasal drip) can cause a sore throat.

However, by introducing a few of the superfoods from certain vitamin groups, we can lessen our chances of becoming afflicted with this painful and bothersome malady.

Citrus fruits, red berries, tomatoes, potatoes, broccoli, cauliflower, Brussels sprouts, red and green bell peppers, cabbage, and spinach are all excellent dietary sources of vitamin C, which helps promote a healthy immune system.

The B-complex vitamins are actually a group of eight vitamins, which include thiamine (B1), riboflavin (B2), niacin (B3) and folic acid (B9), and are essential for a healthy nervous system, processing carbohydrates for energy, and the creation of red blood cells. Organ meats, beans, whole grain cereals, oatmeal, potatoes, salmon, bananas, and spinach are only a few of the many food members of the vitamin B group with high levels of this group of nutrients.

Vegetable oils, nuts, green leafy vegetables, and fortified cereals are common food sources of vitamin E, an antioxidant that acts to protect your cells against the effects of free radicals, which are potentially damaging by-products of energy metabolism. Free radicals can damage cells and may contribute to the development of cardiovascular disease and cancer. Vitamin E has also been shown to play a positive role in immune function.

Inhaling steam from a vaporizer or a hot cup of water can soothe inflamed sinus cavities. Another treatment is saline nasal spray, which can be purchased in a pharmacy. A hot water bottle; hot, wet compresses; or an electric heating pad applied over the inflamed area also can be comforting.

A person susceptible to sinus disorders, particularly one who also is allergic, should avoid cigarette smoke and other air pollutants. Inflammation in the nose caused by allergies predisposes a patient to a strong reaction to all irritants. Drinking alcohol also causes the nasal-sinus membranes to swell. Try to avoid dairy products, as they stimulate your body to produce more mucous.

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“She bought the groceries, washed the lettuce, chopped the tomatoes, cucumbers, carrots… diced the onions, cut the garlic, marinated the meat, set the table, lighted some candles & cleaned everything up, but, he, made the dinner.”
-Anonymous

“I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.”
Madam Benoit
“When baking, follow directions. When cooking,
go by your own taste.”
Laiko Bahrs
“Savory seasonings stimulate the appetite.”
Latin Proverb
“I don’t like gourmet cooking or “this” cooking or “that” cooking. I like good cooking.”
James Beard

What You Need To Know About Food Acidity

Our nutrition is the most importact influence on our body’s acidity, and therefore it is essential to understand food acidity when we aim to live by a healthy acid alkaline balance. As we all know, famoous celebrities, such as Tony and Sage Robbins, Kirsten Dunst and Robert Young swear by an alkaline diet.

If you’re interested in leading an alkaline lifestyle, you want to keep your body mainly in the alkaline zone. A quick review: Chemically, the pH Level is measured on a pH scale ranging from 0-14, with 7 being neutral, less than 7 acidic and more than 7 alkaline. .

Research and experience have shown that our bodies function more efficiently when in an alkaline state. The metabolism is improved, cells live longer, our internal organs work more effectively, we feel more energised and most people also lose weight.

How Our Bodies Neutralise Acidic Foods

When we consume acidic foods, the body will try and neutralize the acids, so that it can return to its most efficient state (the alkaline state). This neutralising of acids is also often described as “detoxing”. Generally the body can neutralise acids through our organs (such as liver and kidneys) or through deep breathing. Any acids that cannot be neutralised are stored in the tissues of the body. During a detox, you would reduce the amount of acids you put into your body, therefore the body has the capacity to neutralise the acids that have been stored in the body tissue. This can be a difficult process, as many people get withdrawal symptoms (from sugar, alcohol, nicotine, etc) and at the same time experience the toxins that are being neutralised in the body (these may be expressed through head aches, mood swings, etc).

Food Acidity And Acidic Foods

Firstly we need to differentiate between foods that are acidic, and foods that have an acidic effect on our bodies. These are two different aspects, as some foods themselves are considered acidic, but when consumed they have an alkalising effect on the body. For example, lemons and limes are acidic, but when consumed, they help to alkalise the body.

Measuring Food Acidity

The degree of food acidity is measured by determining its pH value or analyzing its mineral content. The lower a pH value is the more acidic is the food. Acidic minerals include sulfur, chlorine, phosphorus, flouride, iodine and silicon. When a food contains more acidic than alkaline minerals it is said to be acidic. If you want to know the acidity or alkalinity of a certain food, the easiest way is to get an alkaline foods chart to guide your way.

This is a basic summary on food acidity. If you are interested in improving your body’s alkalinity or following an acid alkaline balance diet, there are some easy and fast ways to include more alkaline foods in your diet. Find out more at

Foods You Can Eat To Boost Collagen And Reduce Wrinkles

When you are a child, skin is soft and supple. There aren’t any wrinkles. Skin is perfect. In your late twenties, wrinkles start to form. Tiny lines, depressed into otherwise supple skin appear. As you get older, the lines deepen and more lines form. Collagen supports your skin. As collagen breaks down and diminishes with age, the supporting structure beneath the skin decreases and skin sags and wrinkles form.

What can you do about collagen? Some foods help boost your body’s collagen production, so include these in your diet.

1. Pigs trotters
Pigs feet sound gross. They are reputed to help you look younger because they contain collagen. At very least, your body, after breaking down the food would be able to reuse the nutrients in collagen production. Stewed pigs trotters in black sauce is a Chinese delicacy.

2. Soya Bean Milk, tofu and anything that is based on soy.
Soy contains genistein, an isoflavone. This isoflavone blocks enzymes that would otherwise destroy collagen.

3. Garlic.
Garlic contains sulfur which helps your body produce collagen. If you are concerned about garlic breath, chew some parsley to freshen your breath. Garlic contains taurine
and lipoid acid which support damaged collagen fibers.

4. Tomatos
These are very rich in the antioxidant lycopene which inhibits collagenases. Collagenases are enzymes that destroy collagen.
Antioxidants neutralize free radicals which would otherwise destroy the collagen and supporting structure of your skin, so taking foods with antioxidants

5. Fish
This is rich in omega fatty acids that keeps skin soft and supple.

6. Oranges and lemons
Citrus fruits are rich in vitamin C which will help your body produce collagen.

7. Dark green leafy vegetables
Dark green veggies like spinach contain vitamin C for collagen production. Spinach also contains iron and a whole host of vitamins to keep your body young and healthy.

8. Lean meat.
Food that has lysine and proline promote collagen and lean meat contain these, so the meat in pig’s feet should help. Maybe the collagen in pig’s feet would work too.

Emilia-Romagna – Italy’s Culinary Capital

By a stroke of luck I ended up in Emilia-Romagna, an Eden of fine cooking and savory ingredients. Id been living in France for nearly a decade and, while the food captivated me, each trip to Italy begged another. Growing up in the U.S, I had an idea of Italy as a European state, but now I was discovering its infinite provincial diversity. The nation has millennia of history, but its only been a unified country since 1861. Twenty individual regions weave a multicolored patchwork of provinces, cities, and villages: bygone kingdoms and feudal states.

In 2000 I landed a job as a tour guide with a company based in Forl. No idea where that was. I hefted my world atlas onto the kitchen table and thumbed through the index: F … For … Forl. Italy sculpts more of a leg than a boot on the map. Forl lies in Emilia-Romagna: a broad expanse spreading across her thigh like a garter. The region takes its name from the Via Aemilia the 160-mile ancient Roman road stretching east, straight as a tightrope from Piacenza to the Adriatic Sea.

The Apennines, Italys mountainous spine, arch east then south from the Mediterranean Sea to form the territorys lower border. Slanting vineyards and soft grassy slopes smooth north into orderly orchards. Parcels of kiwi populate the flat Po River plain. Renaissance towers, medieval ruins, and cypress spires cap rolling hills. And wavy grids of silvery olive trees garnish the slopes.

Emilia-Romagnas cultural heritage embraces Parmas powerfully arched cathedral, Bolognas leaning brick towers, and sixth-century mosaics in Ravenna; once the Western Roman Empires capital. Pellegrino Artusi, the father of Italian cooking, grew up in Forlimpopoli.

But Emilia and Romagna are one only on paper. In the eighth century, the Frankish King Pippin III pawned off the troublesome southeastern regions on the papacy. Like twins separated at birth, they matured into individual personas. Romagnoli are “chicken-farming country bumpkins,” say the “snooty, know-it-all” Emiliani.

NOBLE EMILIA

Emilia prospered under centuries of wealthy, highborn families who maintained their prestige through lavish banquets. Parmesan cheese, balsamic vinegar, prosciutto di Parma, and bollito an opulent dish of boiled meats all hail from the region. Mortadella sausage too, even if I only knew its poor American cousin: baloney. In 1088, Europes oldest university opened in Bologna la Grassa (Fat Bologna) also Italys culinary capital.

Lucky for me, its the cradle of handmade pasta too: the centerpiece of weekly family get-togethers. Sunday mornings, Emiliana grandmothers pour mounds of flour on their table-sized cutting boards. Mixing in only eggs, they knead it into sticky yellow balls. With yard-long rolling pins, they flatten this sfoglia thin enough to see the boards wood grain. From the far edge, they curl the immense sheet into a tube, take a wide flat-bladed knife and slice off quarter-inch rounds. As the spirals unfold, classic tagliatelle emerge. The noodles rough texture will soak up a rich ragu of slowly simmered ground meats, tomato sauce, red wine, and minced aromatic vegetables.

Analysis Of The Development Trend Of Fast-food Industry In The Future

In recent years, China’s fast-food industry has experienced 10 years of hardships. The industry has undergone the growing process from disorder to order, from grass to towering trees. In this process, there appears a group of leading enterprises such as the real kung fu fast food chain, Da Niang Dumpling and so on.

Meanwhile, the experts pointed out that “Although western fast food in our country has a good development at current. But because the Chinese people have developed eating habits for a long time and due to the irresistible delicious Chinese food, in the future Chinese fast food will continue to dominant China’s fast food market.”

The survey shows that in China’s fast-food market, 78.9% are Chinese fast-food restaurants, while 21.1% are Western-style fast food restaurants. Chinese fast food due to its price advantage and the taste advantages still accounts for most share of the domestic fast food market. This no doubt provides a huge and yet untapped market for the Chinese fast food industry.

In addition, it is worth noting that, after 10 years of market screening, Chinese fast food has gone out of the “small”, “miscellaneous and chaotic” market misunderstanding. It has the basic formation of mature market segments to meet the needs of different consumer groups.

In addition, the arrival of the peak of China’s urban expansion also provides an opportunity for the development of the fast food industry. At present, every year about 18 million rural people come into cities. By the year of 2015, China’s urban population will for the first time exceed the rural population.

Urbanization does not only mean an overall improvement in people’s living standards, but also means the changes of people’s way of life and the rising of the resource consumption. People’s consumer attitudes will change accordingly. With the accelerated pace of life, fast food consumption has become a popular demand. The production of “public fast food” that can meet the demand of the ordinary working class will become a trend.

In the 21st century, China’s fast-food industry has achieved new development, opening up new prospects for the development of Chinese fast food. In the face of new development conditions and opportunities, how to promote scientific development and make new progress for the Chinese fast-food industry is the tasks and challenges we are facing. Experts say that there is still a long way for the Chinese fast food industry to go in the future.

Getting to Know more about Satay

Satay has reached the level of fame that positions it among top dishes known in the international scene; there is no doubt about that. Hailing from Asia, the world knows that this dish is one of the most delicious human ever invented. In Asia alone, there are numerous iterations of the dish; each country in Asia even has its own version of satay. But those variations have one root; it all began when Muslim traders arrived at Java in the past, bringing along their original form of kebab. People of the Island then reworked that specific dish and created satay in the process. From there, satay spread all across the Asian continent, becoming one of the most pride local cuisines the world has ever come to know. Organically, satay is called or named based on its main ingredient—the meat. Hence, anything can be made into satay, with little to no difference in terms of condiments, side dish, or marinating medium. In the case of Indonesian satay, however, the name of a satay dish can also be derived of where it originates. And given that Indonesia is an archipelago, there are more satay variations than one can ever imagine.

One in particular is chicken satay Indonesia. This is arguably the most famous of all kinds of satay in Indonesia and perhaps the most widely recognized dish as well. It is probably the most ubiquitous dish in Indonesia, able to be found both at the street level or fancy, five-star restaurants. Using chicken as its main ingredient, chicken satay is easy to prepare and utilize fewer ingredients in the process. Chicken cutups are usually marinated in a mixture of ground peanut and sweet soy sauce. They are then skewered using bamboo skewers and then are grilled over open fire from charcoal. The remaining marinating mixture is brushed over the skewered chicken cutups while being grilled. Once done, satay is arranged on a plate. Sweet soy sauce is poured over them. Add sliced shallots and chili bean, and the dish is ready to serve.

Skewers are where satay is different from kebab. Kebab usually uses skewers made of iron while Indonesian satay employs skewers made of bamboo. The bamboo will be heated up during the grilling and this adds aromatic components to the chicken in the process. Chicken satay is normally sweet to savory in taste. Sharp taste can be obtained through the addition of shredded chili or sambal—Indonesian signature condiment made of ground chili and garlics.

Organic Options For Orchid Food

There are several advantages to creating your own orchid food. For one, it will be cheaper. It would also be more environmentally friendly and by combining the different elements yourself, you will be able to factor in the varying needs of your orchids during different parts of their growth cycle.

Various household items that can be incorporated to the benefit of your orchids. Eggshells, for example, provide a great source for calcium. Break them up into tiny pieces or better yet, crush them into powder using a mortar and pestle. They can then be sprinkled over the bark or moss of your orchids.

Banana peels, potato peels and molasses are all great potential sources of potassium, a necessary nutrient that promotes flowering in your orchids. Since the rotting banana peels may smell strongly, you could alternatively boil some potato peels with banana pieces. Just a spoonful of molasses diluted in water and added to the bark base of your orchid pot could also achieve great results. Agar, a product derived from red algae can cause the other ingredients of the mix to bind more efficiently and render the nutrients more accessible to the roots of your orchid plant.

Another organic recipe for fertilizer combines diluted coffee made from coffee grounds, crushed eggshells and a teaspoon of molasses with several gallons of water for a nutritious mixture you can add to your orchids once a month instead of water. The coffee grounds contain potassium and phosphorus as well as minute traces of magnesium and copper, but you will need to filter it out of the mix before use.

Another source of magnesium is Epsom salt. Magnesium benefits general growth in orchids and since it strengthens the roots as well, it increases the absorption of other nutrients. The flowers will bloom in brighter colors. You should dilute one teaspoon in water.

Fish emulsion is also recommended for orchids. If you own fish or know someone who does, you could use the waste water usually discarded after a fish tank is cleaned, as it is another great source of nitrogen. It will need to be diluted, though.

Salt build-up may indicate that your orchid has had too much of a good thing, but roots that die and turn brown are one of the surest signs. If that happens, remove your orchid from its pot and thoroughly rinse its roots. With some orchids the leaves may turn yellow or droop, while others may grow brown at the tips.

Remember to give your orchid a thorough watering before adding fertilizer. Dilute the mixture as directed for orchids. Bear in mind that orchid food cannot cure an already sick plant, but it can maintain and boost the performance of a healthy one.

Finding Your Perfect Culinary Path

The availability of culinary jobs are as plentiful and diverse as the people they seek to fill them. Great news for those looking to land a job based on their individual culinary talents and ambitions.

Short order cooks, link cooks, institutional and cafeteria cooks are just a few entry positions available in the culinary industry. While these beginner posts are repetitive and involve little responsibility, there’s only one way to go from there: UP! Promotions to head cook, shift supervisor, manager, and even higher.

Moving up in this competitive industry is when specializations come into play. Specific training will take chef’s into high end establishments like 5 star hotels and resorts, spas, and boutique restaurants.

For those specialized chefs like pastry chefs, chocolatiers, and grill chefs, self employment could be the next step in what they hope is a lengthy career. Personal chefs, small restaurant owners, and caterers embody managerial responsibility and greater variety and opportunity based on the actual finished product.

Even higher echelons within the culinary industry include executive chefs. They are in charge of developing menus, networking with suppliers, and overseeing, supervising, and training large numbers of staff. Responsibility can be greater depending on the specific establishment where they work.

Is there a “Best” culinary job?

Executive chefs, by far, command the most attention. Recent grads rarely find themselves in this position right away. The position itself is dependent upon education and experience, and many employers look to fill this revered post with a chef who has proven results.

Younger chefs eagerly seek out many other opportunities in the culinary industry. Positions at exotic resorts and aboard cruise liners allow people to experience the world! However, these positions have a high turnover because they don’t allow the chance for chefs to put down roots.

The possibilities are endless when it comes to culinary arts. Your perfect chef position awaits!

Food That Makes Your Penis Bigger – The Huge Mistake

You may have heard that there is food that makes your penis bigger. This would be a fantastic thing but could such a thing be true? So far that hasn’t been any food known to actually increase the size of your penis. However, this is where the mistake of thinking there is such a food may have happened.

You see, there is food that can increase your libido. Because of this improvement of libido, your erection can be enhanced in hardness and strength due to the increase of blood flow to your penis. As a result, your sexual desire may become more intense as well.

Since there isn’t any food that makes your penis bigger, don’t buy into the myth that there is. Now, if you want some help increasing your libido, there are some foods that you can eat that will do this for you.

One such food is raw oysters. Oysters contain two substances that can aid in your libido increase. The first is dopamine and the second is zinc which can raise testosterone and increase your production of sperm.

Another food believed to increase libido are bananas. Bananas are a great source of potassium and riboflavin. These are known to improve energy levels which in turn can improve your stamina during sex.

Almonds and avocados are also great sources of vitamins and acids that help improve your energy which is good for great sex. As you can see, all of these foods are great to increase your libido but none of them are actually food that makes your penis bigger.