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Search Term: " Loaf "
Alleviating Blood Sugar Levels with Chromium Picolinate   
Date:
November 27, 2013 08:01 AM
What is Chromium Picolinate Chromium picolinate is among the essential trace minerals that have received a lot of attention as dietary supplements. While it is know to be inhibit blood sugar levels, there are recurring debates that remain unsettled. However, there are recent studies that consistently revealed the augmenting effect of chromium to the actions of the hormone insulin. That then suggests the intake of the said mineral as it seconds the claims of it being an effective solution to control blood sugar or glucose levels of people intolerant to carbohydrates. In the uptake of carbohydrates, they are broken down into sugar, followed by absorption to the blood. The amount of blood sugar and insulin rising vary from one food to another. By slowing rate of sugar release to the bloodstream is the initial step towards controlling glucose levels, which is also a vital goal of any type of healthy diet.Benefits of Chromium Picolinate Keeping your blood sugar at a normal level does everything. May it be to gain or lose weight, reduce fat, curbing craving pangs and lowering appetites, as well as warding off numerous chronic diseases such as diaebetes and heart attack, a normal blood sugar level does it all. For that matter, chromium is really of the essence. And here are some of its major health benefits. Blood Sugar Control A study was once conducted where a Loaf of bread was prepared with 400 micrograms chromium. After consuming the bread, there was a 23% blood sugar decline in the patient, which points out to chromium picolinate as an effective solution to lower glycemic indexes of meals.Cholesterol Level Control Chromium also has an important role for fat metabolism. After further investigations, chromium's different effects on lipids were finally discerned. Some of the reports included how chromium reduced triglyceride levels, as well as total LDL cholesterol. These basically meant that the chemical compound can lower risks for different heart diseases.Curbs Down Carb Cravings One of the biggest reasons why many people suffer from diabetes is the indulgence to cravings, particularly to carb-rich and starchy foods. This is known to be an addiction with mechanisms in the pleasure/guilt portion of the brain similar to opiates. By taking 600 micrograms of the chromium compound for a span of 8 weeks, the subject can be withdrawn from the said sugar laden addiction.Another thing worth noting is that this particular chromium compound fully remains intact within the gastric juice for several hours and does not cause any digestive drawbacks. Furthermore, a minimum of 200 to 300 micrograms supplementation is suggested for people with less severe cases to set out the stabilization of insulin production.
(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=2907) Bromelain Enzymes 
Date:
May 01, 2008 02:45 PM
Bromelain consists of two enzymes that digest proteins, otherwise known as proteases or proteolytic enzymes. These enzymes are obtained from different parts of the plant, one from the stem and the other from the fruit. It also includes protease inhibitors, acid phosphatase, peroxidase and calcium. First used as a supplement in 1959, bromelain is particularly popular in Germany, where a lot of the recent research has been carried out. Because the stem enzyme is in the greatest amount, eating pineapple will not give a great deal of bromelain, and you will have to take the supplement which is extracted from the stem in order to get the greatest benefits. Bromelain has several therapeutic effects on the body, and is a good aid to digestion. The enzyme can boost the digestive processes and so reduce the incidence of problems such as heartburn, acid reflux and any other condition caused by the incomplete digestion of foods. It does this by breaking down proteins so they are more easily digested. In fact its potency is sometimes measured in GDUs (Gelatin Digesting Units), gelatin being a common protein that is easily used for the measurement of bromelain activity. It is also measured in MCU (Milk Clotting Units), since bromelain can also be used to clot milk, and a standardized dose should contain 2 MCU per milligram. The dosage to use depends a great deal on the condition being treated, but a good general average for digestive problems is 500 mg three times daily. Bromelain works best at an optimum pH of 4.5 – 5.5 and can therefore help to balance the pH in its environment. It is extremely important to the immune system that the pH of the body is balanced and controlled to within certain limits, and bromelain can help to achieve that. In helping to reduce the excessive acidity caused by poor digestion, a balanced pH of the stomach is also maintained, helping to reduce the feeling of nausea, common with some digestive defects. The overall result of bromelain supplement is to help to maintain a better digestive system and ease the discomfort of many people for whom a meal is frequently not the pleasure it should be. Bromelain is also an anti-inflammatory, and used for temporary relief of the inflammation caused by surgical procedures, arthritis and various injuries and forms of disease It is commonly used for the treatment of sports injuries and also immediately after surgery to reduce the risk of inflammation. It appears to have an inhibiting effect of the production of pro-inflammatory metabolites in the body, although the mechanism by which it works is not yet fully understood. In fact many of the therapeutic benefits of bromelain have been show to be only partially due to its proteolytic activity, and it is now believed that there are also as yet unidentified non-protein factors present in bromelain that contribute to these forms of health benefit. The biochemistry of bromelain has yet to be fully characterized. Notwithstanding that, the substance has been recommended for the treatment of a wide range of connected conditions, such as gout, arthritis, hemorrhoids, ulcerative colitis, autoimmune disorders, hay fever and sinusitis. It is particularly useful where there is pain, where tissues have become swollen and when tissue repair is needed. It appears to inhibit pain-inducing prostaglandins and is also believed in some way to induce the biochemical production of other prostaglandins that have an anti-inflammatory effect. All of this knowledge has come as a result of studies carried out on the biochemical activity of bromelain, but have not yet been proved and is indicative of the lack of biochemical knowledge on this substance and the chemicals it contains. What have been demonstrated, however, are its effects on platelets and blood clots in arteries. It appears to do this by the inhibition of the formation of high levels of fibrinogen from which clots are made, and also inhibits the aggregation of blood platelets and their ability to stick to the endothelial cells of blood vessels, particularly the arteries. The fibrin that is produced from fibrinogen not only promotes blood clotting but is also associated wit the retention of fluid. It is a protein, and the proteolytic effect of bromelain also breaks this down. Bromelain therefore works in a number ways to reduce fluid retention, prevent blood clotting and inhibit the aggregation of blood platelets on artery walls. The measurable effect of this is the thinning of the blood that such activity promotes. It is logical that if fibrin contributes to the viscosity of blood, then its destruction will result in thinner blood, and hence lower blood pressure. It is also used in the treatment of burns, where it helps to remove the dead skin that can delay recovery after third degree burns. It also appears to promote the absorption of many antibiotics, which again helps in recovery. Bromelain is relatively safe to use with few side effects, although, curiously, among the side effects are some conditions it is also used to treat. Among these are nausea and allergic reactions, along with diarrhea and excessive menstrual flow. One of its successes has been in the control of menstrual pain. Bromelain has been proposed for cancer therapy, its potential use being recommended due to its effect of the adhesion of cells, its regulation of the immune function and its effect on the immunosuppressive cytokine TGF-beta that is involved in several types of cancer and their metastasis (spread to other parts of the body). However, a lot more work is needed on this for definite conclusions to be drawn. On a more practical note, the effect of bromelain on proteins is put to use as a steak tenderizer. If the product is sprinkled in powdered form onto meat, and then forked into the tissue, the enzymes will break down the protein of the meat and make it tender when cooked. However, don’t overdo it or you will end up eating a meaty mush more akin to a soft meatLoaf than a good steak!
All in all, bromelain is a useful supplement for many medical conditions, and does to food in your stomach what it does to steak on the plate. It is generally used in supplement form because the active enzyme is not in a high enough concentration in the fruit itself, but in the stem from which it is extracted after the fruit has been harvested. It is also easier to standardize a supplement than a fruit.
(https://vitanetonline.com:443/forums/Index.cfm?CFApp=1&Message_ID=1779) Best Bread ... 
Date:
June 13, 2005 07:30 PM
Best Breads by Jane Lane Energy Times, December 9, 1999 Few of us can resist the seductions of freshly baked bread, warm and fragrant, poised on the edge of a steaming bowl of soup or painted with an aromatic swath of rosemary scented oil. Even those of us from the most culinary challenged households can recall the pleasures of the simple plump white dinner roll or flaky biscuit piled in a basket on the dinner table. Bread has blossomed from sideshow status beside the dinner plate to a full-scale mealtime headliner, a scrumptious star enriched by nutritious grains, herbs, fruits and vegetables. Contemporary cooks build meals around crunchy cornbread or chewy focaccia, presenting soups or salads as satisfying counterpoints. Want to jump into the bread baking basket or hone your skills? Two top vegetarian chefs shared with Energy Times their passion for bread and their expertise in baking. See if you don't find that ardor contagious. Nancy Lazarus is a chef at the famed Moosewood Restaurant in Ithaca, New York, established in 1973 to serve up natural fare with a homecooked, vegetarian emphasis. The bill of fare changes daily at Moosewood, but there's one constant: a cup or bowl of soup, a salad and a thick slice of bread. Some loyal customers have ordered the daily special for 20 years. That's why bread occupies a cherished spot at Moosewood. Nancy Lazarus tells why and offers some of Moosewood's favorite bread recipes: "Cooking is like art; baking is like science; bread is like magic. No matter how much science you apply, you'll never have complete control: It'll do its own thing on some level, which is part of its charm, if you're charmed by that sort of thing. Breads come out differently depending on heat and humidity, the heat of the oven; yeast is a variable that can be slower or faster acting. "There are bread machines, of course, and they work. But they're not as satisfying as the real thing, the kneading, which can be almost therapeutic, and the control over the ingredients to your own specifications. "Bread is not that difficult. Know your own oven, to begin: Good insulation is important and how the heat travels around inside. Convection ovens are a wonderful thing. "There are difficult breads we recommend you buy at a good bakery: baguettes, Italian, French and Cuban that are crusty outside and soft inside. "But focaccia is easy. It's a yeasted bread that's better to make at home than buy because it's so fresh and you can control the toppings. It only requires one slow and one quick rising but you have to be there for a while. "Then there are quick breads that use baking soda or powder, like cornbread. If you want a good meal at home and can make only one thing, make a quick bread. They're satisfying and delicious warm from the oven; and the aroma of bread fills the house. A corn bread with tomato soup for supper is a nurturing meal good for vegans. "Popovers are fast and simple, a middle American 50s treat, but you do need a hot oven and 45 minutes. Also easy to make: sweet breads- carrot, banana, zucchini-and biscuits. "To reduce the fat in denser quickbreads and cakes, use applesauce. It gives body and moistness. "The number of wheat-sensitive people is rising dramatically. A theory I think makes sense is that in the last 30 years the varieties of wheat grown has been reduced to 1 or 2 that are more easily cultivated and harvested with the machinery available. People are overloaded with one type of wheat. "Gluten is the offending substance in wheat and some oats; try rice, tapioca and potato flours, which are denser and more fine and don't produce a good crust. Improve the crust by baking in a preheated cast iron skillet. "Also investigate chickpea flour. You don't make a Loaf of bread with it- use it for flatbreads like papadam, which is in Indian cookbooks. And it's good for batter for vegetables. "Spelt is the closest to wheat flour in consistency but some people can be sensitive to it. "Visit a natural food store to check out the flours. The mills sometimes print handouts with recipes and a lot of those are real good, especially for what works with their flour. Or you may run into a baker who will whet your appetite with ideas and recipes. "Bread is the supreme comfort food. It can speak to us, and reassure us. The magic of bread and how it varies: There's something appealing in that. In today's world, food is predictable, and that's reassuring to some people. At Moosewood, things are always different, and that's good." Claire Criscuolo puts an intensely personal spin on the eclectically ethnic style of cooking at her esteemed vegetarian restaurant, Claire's Corner Copia. That 25-year-old institution in New Haven, Connecticut, reflects her zest for the freshest ingredients, robust flavors and inspired combinations. Claire, a teacher and advocate for healthful cuisine, pours her passion into her breadmaking as well: "Healthy bread is like anything else-it has healthy ingredients. We use the best organic unbleached flour and yeast, pure vanilla, whole eggs (not dried and powdered), whole milk and organic sour cream. You want to use good, fresh ingredients. It's the essence of healthy cooking. "I tell my staff, 'Don't use your soup pot as a garbage pail. Bread is the same. If the ingredients aren't at their freshest for serving, then they aren't right for other uses in the kitchen. "Our bread is very important at Claire's. We make a country white and a honey wheat in a pinwheel Loaf-400 a day-and challah for the morning French toast with sauteed bananas or as buns for veggie burgers. "It's not practical to bake bread every day. We let our bread rise several times, punching it down again and again. For the home cook, it's time consuming. Even I'm happy to buy a good Loaf of bread. "But anybody can bake bread. Combine flour, water and yeast and watch it grow! It's delights all your senses. And it a gratifies and satisfies. I was kneading it all by hand until we got up to 12 loaves a day. "I love a good oatmeal molasses bread; a whole wheat bread with walnuts, rosemary and finely chopped sweet onion sauteed in olive oil for a roasted vegetable sandwich; or an anadama bread with split pea soup. "Bread is part of a meal. It requires time and effort, but I can't think of many things worthwhile that don't."
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