Soda Benefits?

Benefits of drinking soda? Not quite. Are there consequences of too much soda? Of course. New evidence suggests that sodas sweetened with high-fructose corn syrup may increase the risk of diabetes, particularly in children.

Some of these include empty calories, high fructose corn syrup which has been implicated in obesity, sugar which can erode your teeth, minerals in soda can deplete your calcium stores, and finally some organs can be damaged by excessive use.

Healthier choices include water which is calorie free, milk which is full of vitamins, and fruit juice in moderation. Fruit juice is also loaded with sugar and developing the habit of adding club soda or water is a great idea to dilute it.

Tea is another great choice, whether green or black, beat soda any day.

Have a healthy day,

Fruits Tips

So do you know how to prepare fresh fruits and vegetables? Did you know that you should wash a cantaloupe before you slice it? Or that there are two kinds of peaches, and only one kind you should buy to serve fresh? This list of some popular fruits and vegetables will give you tips about buying, storing, and preparing them so you can easily add them to your daily diet.

* APPLES
Apples should be firm and heavy for their size, with no soft or brown spots or indentations. Wash them well and just eat out of hand. To core them, cut in half, then in quarters, and using a knife make a circular cut around the seeds and seed casings. Make sure you get those little transparent seed casings out, because if you're cooking the apples in a pie or other recipe, the casings won't soften much and are unpleasant to bite.

* APRICOTS
Cut in half and remove the pit. Apricots may be eaten skin and all. To peel, blanch for 10-20 seconds in boiling water and plunge immediately into cold water. The peel will slip right off.

* AVOCADO
Yes, avocado is a fruit! This is the way I prepare them. Wash, then cut in half lengthwise, going around the pit. Twist the two halves gently to separate. Some people then hit the pit with a knife to remove it, but I like to cut the avocado in half lengthwise again and gently pry out the pit. I find the fruit bruises less this way. Then just pull off the skin with your fingers and slice. Sprinkle with lemon juice if you aren't serving it immediately to stop enzymatic browning.

* BERRIES
Blackberries, raspberries, boysenberries, gooseberries, and loganberries are all extremely perishable. Use them the day you buy them for best quality. Wash them very gently in cool water, sort them and place them on paper towels to drain. Use right away after they have been washed.

* BLUEBERRIES
Blueberries are not as perishable. They are usually sold in 1 pint containers. Sort them carefully and make sure to pull off any attached stems. Wash and dry on paper towels, then eat or use in recipes.

* CANTALOUPE
To check for ripeness, gently press against the vine end of the melon (larger indentation). The melon should give gently, and should smell sweet. Make sure to wash the cantaloupe before you cut it, to prevent food poisoning from spreading with the knife. Gently scoop out seeds with a spoon and cut the fruit into wedges or use a melon baller.

* CHERRIES
I feel that a cherry pitter is a wonderful tool. Be sure to pit the cherries over a bowl so you can make hear the pit click into the bowl and be sure that each cherry is successfully pitted. Look for heavy, firm cherries with a tight skin.

* GRAPES
Be sure to wash grapes very thoroughly before using. Look for bunches with the grapes held tightly to the stems. Make sure to buy seedless varieties and store covered in the refrigerator.

* HONEYDEW MELON
The melons should be heavy for their size and give slightly when pressed with your fingers. They should also smell sweet and, well, like honey. Wash them well before slicing and gently scoop out the seeds.

* KIWI FRUIT
Kiwis taste like a combination of strawberries and melon and are a delicious source of Vitamin C. The black seeds are edible. Peel the skin and slice to serve.

* LEMONS AND LIMES
Lemons should feel heavy for their size. To get the most juice, gently roll them on the countertop to break down the cell structure. Or you can prick them with a knife and microwave them for 30 seconds on high, then juice.

* MANGOES
This luscious fruit tastes like a wild peach. They should smell sweet and be soft when pressed with the fingers, but not wrinkled. Color isn't a reliable indicator of ripeness. To prepare mangoes, hold them upright and cut down along one of the fat sides, curving your knife to avoid the large oval pit. Repeat on the other side. Then score the flesh with a knife in a crisscross pattern. Gently press the scored halves to turn inside out and cut off the chunks of fruit from the peel. Trim the rest of the fruit off the pit, peel, and use in the recipes.

* PAPAYAS
The large black papaya seeds are edible, although I've never really enjoyed the peppery taste. Simply test the fruit to make sure it gives slightly with pressure from your palm, then wash, peel, scoop out the seeds, and slice.

* PASSION FRUIT
These strange looking exotic fruits are delicious. A wrinkled skin is a sign of ripeness. Just wash them, cut them in half and scoop out the soft, sweet flesh with a spoon.

* PEACHES
Ripe peaches are a wonderful treat. They should be firm, yellow with a red or pink blush, smell sweet, and give slightly to palm pressure. Unless you are canning them, be sure to select freestone peaches, not cling. I bought a case of cling peaches once and was driven to tears trying to remove the pit, or stone. Peaches can be blanched for 30 seconds in boiling water, then plunged into cold water. The skins will slip right off.

* PINEAPPLE
Fresh pineapple is a wonderful treat. The ripe fruit should smell ripe and give very slightly when pressed at the bottom. To prepare, wash, then firmly grasp the leaves and twist off. Cut the pineapple into four sections, and using a curved knife, cut the flesh away from the prickly peel. Remove the hard core and slice the fruit or cut it into chunks.

* POMEGRANATES
These strange fruits are in season during the winter months. They are hard shelled fruits with tiny edible seeds coated with a red fruity glaze. The seeds are the part you eat. To easily remove the seeds, cut the pomegranate in half and, using a spoon, whack the back of the fruit so the seeds come out in a shower. Then squeeze the empty halves to juice.

* RASPBERRIES
Raspberries need no preparation - just wash gently and quickly and serve. Be sure to carefully check packages before you buy so there are no squished or moldy fruits in the bottom of the container.

* STARFRUIT
Starfruit are ripe when yellow and give slightly to pressure. The entire lemony fruit is edible. Just wash and slice - and the slices will look like stars!

* STRAWBERRIES
Fresh strawberries should be red, firm and plump. The best are harvested yourself from pick-your-own farms, or from farmer's markets. To prepare, wash thoroughly, then cut out the leaves (hull) and any white part at the top, or shoulder, of the strawberry. Then slice or chop.

* WATERMELON
Seedless varieties of watermelon aren't really seedless, but have very small, tender, edible seeds. Watermelon is best cut into large wedges, then sliced. When ripe, the watermelon will give a hollow thud when thumped and will smell sweet. Watermelon rind is a popular ingredient for people who love to pickle fruits.

Hope you enjoy the fruit tips and information!

Tip For Choosing Eggplant

When choosing eggplant, look for heavy, firm fruit with unblemished skin. Male eggplants have fewer seeds (which are often bitter) than the female; they have a rounder, smoother blossom end or base. The blossom end of a female eggplant is generally indented. Store an eggplant in a perforated plastic bag in the refrigerator where it should keep for several days. It may be blanched or steamed then frozen for up to six months.

Please Don't Skip Breakfast

Do you tend to skip breakfast?

Well, many of us skip breakfast for many: not hungry, no time, don't like breakfast foods or trying to lose weight. If you're a breakfast-skipper and still not convinced that it's important,please read on.

It's true that some people just aren't that hungry in the morning. Many people feel like their stomachs take a while to ‘wake up'. Even though your stomach may not send you strong signals in the morning, if you skip breakfast, your muscles and brain will certainly protest. Working muscles and an active mind require plenty of healthy carbohydrates to keep them functioning properly.

Our bodies require the right carbs — fruits, vegetables and whole grains — as our primary fuel source. Taking in these ‘good' carbs in the morning can help keep blood sugar levels from lagging and fuel the activity of your brain and muscles. And the right proteins in the morning give the meal staying power and help you stay alert and productive until lunch.

Right balance
A breakfast consisting of only refined carbohydrates and little protein is short on the ‘good carbs' that fruits, vegetables and whole grains provide and doesn't provide enough protein to keep you fuelled for very long. If you're not that hungry in the morning, try a dish of yogurt and some fruit, or a protein shake made with milk or soy milk, protein powder and fruit. Or have a glass of milk and a piece of fruit. The carbs in the milk and fruit will fuel your muscles and brain, and the protein will keep you satisfied until lunch.

With all the quick breakfast options out there, lack of time shouldn't stop you from eating in the morning. Try to avoid a drive-through detour or a grabbing something at your local coffee house; most of the time the food choices there are limited, and are likely to be high in fat and sugar as well as low in fibre. Instant whole grain hot cereals, protein-packed energy bars or smoothies that can be eaten at your desk are all good options if you're rushed. Make it a point to carry fruit with you or keep some at work to round out the meal.

If you don't like breakfast foods, then eat whatever appeals to you. There's no rule that says you can't eat last night's leftovers for breakfast. Try a turkey sandwich packed with vegetables on whole grain bread or some leftover chicken, brown rice and veggies; both will provide a good balance of protein and carbohydrate. Add a piece of fruit (or save for mid-morning) and have a glass of non-fat milk and you'll be good to go until noon.

If time is an issue — and even if it's not — a protein-rich meal replacement shake is also one of the best ways to start the day. The combination of protein powder, calcium-rich milk or soy milk plus fruit is a quick and nutritious way to start to the day.

And here's a message for those who grab a muffin and a coffee drink on the way to work: a nutrient-packed meal replacement drink made with milk and fruit has less than 250 calories, but a sweetened coffee drink and a muffin could cost you more than 1,000 calories. A detour to the drive-through for a breakfast sandwich could easily set you back 500 calories and dump more than two tablespoons of grease into your system.

Don't skip meals
Think skipping breakfast will help you lose weight? Think again.

People who skip meals tend to get very hungry and over-indulge at the next meal, so there's really no overall reduction in calories over the day.

You'll be much better off if you spread your calories out over a few small meals and one or two healthy snacks.

Have some protein each time you eat – egg whites, fish, poultry breast, non-fat dairy products and soy products are good choices – so you'll feel fuller longer.

And try to include foods that have a high water content – like whole fruits, veggies, salads and vegetable-based soups – they're nutrient-rich and can help fill you up, not out.

So, everyone! Don't skip breakfast....have fun eating breakfast each morning and be well!

How To Choose A Good Durian

First of all, what is a good durian? For us, a good durian is one that is ripe, fresh and free from larvae/worms. However, a durian with worm doesn’t mean it is not good because it can still be delicious.

So how do you know if a durian is good or fresh? Here are some steps you can try when looking for a good durian:

1. Look at the tip, if it is too dry means it is no longer fresh. A little dry is okay.
2. Look at the bottom, if it is crack it may be over-ripe or not so fresh. But it still can be delicious.
3. Smell the durian, if there is a strong smell, it is most likely good. If there is no smell, it is probably not ripe.
4. Use your fingernails to scratch the durian; if it sounds hollow it is likely to be a good one.
5. Put the durian close to your ear, shake it and listen carefully, if there is a ‘moving’ sound, it is likely to be good.
6. Look for holes around the durian, if there is tiny hole somewhere, there is likely to be a worm (larva of an insect) that has burrow into it.
7. Yes, there is actually a 7th step, but it’s not going to be useful. If you have the chance to open the durian, open it and taste it.

How to store your seafood?

Keep it Cold, Keep it Clean, Keep it Moving. Once you buy fresh seafood, give it the same treatment. If you are planning to use it the same day, you are keeping it moving. If you are planning it to appear on your table in a day or two, keep it as cold as possible short of freezing.

Have you noticed how seafood markets do it? If packaged, they keep it in their coolers with the temperature set to just above freezing, around 34°F (1°C). (If you want to check this, you can usually find a thermometer in a display case in a hidden corner.)

Most home refrigerators run closer to 40°F (5°C), a little too warm for seafood. Now look at the fresh seafood display. Everything is sitting on a thick bed of ice-the seafood is at the ideal near-freezing storage temperature. And that is easy to duplicate home. Just set the seafood on a bed of ice in a pan and cover it. This is the best way to keep it for the longest-lasting fresh flavor.

The back of the bottom shelf of your refrigerator is the coldest, best spot to store. Drain off melted water and replace ice daily. Fishing vessels keep their catch fresh with the same method for up to 15 days.

The only seafood you should not store on ice are live crabs, lobsters and crayfish. They prefer to be at 40°F (5°C), and they definitely don’t want to be set on a bed of ice. Live soft-shell crabs (since they don’t have their coats on) opt for an even warmer climate, if they have a choice. They should be between 50° and 55°F (10° and 13°C).

If you let seafood warm up above 40°F (5°C), the rate of deterioration increases rapidly. On a warm day the temperature of a nice thin fillet can rise above that magic number between the time it leaves the fish counter and when you tuck it into your refrigerator at home. Either take a small cooler along with ice in it when you go shopping, or buy a small bag or two of some frozen food that you can keep next to the fish on the way home.

To keep the seafood clean (the second part of the motto), handle it is little as possible and only with absolutely clean hands so you are transferring little or no bacteria.

Frozen fish is much less troublesome to handle and store. A solidly frozen piece is not likely to defrost much between the grocery store and home, even on a hot day.

Here your concern is to plan ahead so you can defrost the fish slowly in the refrigerator before cooking it rather than on the kitchen counter, under running water or in the microwave. If you raise the temperature too quickly, you lose too much internal moisture and the result is a drier piece of seafood on your plate, no matter how carefully you cook it.

You can freeze fresh or leftover cooked extra seafood, though you cannot duplicate the speed of commercial freezing so essential for good flavor and moist meat. The trick is too freeze it as quickly as you can to minimize damage to the cells that hold moisture within the meat. The worst way to freeze is to wrap up a large piece of fish and place it in the freezer.

It may take half a day or more before the center part is frozen, that is much too slow. Slow freezing causes large ice crystals to form inside the meat, the crystals pierce the cells, and when you defrost it, the cells leak their liquid.

Here are some suggestions:

¨ If you want to keep a large fish whole, place it unwrapped on a metal baking sheet and

put it in the freezer. It freezes faster without the wrapping. Wrap it after it freezes solid.

¨ A still better way is to cut the fish up into steaks, fillets or chunks and place the pieces

side by side on a metal baking sheet so they freeze rapidly, then wrap.

¨ Set your timer so you’ll remember to check the progress periodically. When wrapping, attempt to eliminate as much air as possible, label it and put it back into the freezer.

Ice glazing is an excellent method that eliminates damaging air pockets (inevitable in any packaging) and keeps the seafood from drying out in storage. To ice glaze, prepare a pan of ice water. Freeze the seafood the way I suggested and as soon as it is solid, dip it into the ice water for a few second until a layer of ice coats each piece. Put the pieces back in the freezer for 15 minutes then repeat ice glazing. Then wrap, label and store it in the freezer. If you defrost this slowly, it will be almost like fresh.



You cannot successfully freeze all fresh seafood. As a rule, the fattier the meat, the less amenable it is to freezing. Your chances are better with lean species. Nearly all shellfish freeze well, too. Lobster, crab and crayfish meat must be blanched before freezing to preserve their texture and flavor.

The longer you keep seafood in the freezer, the more flavor you lose. Provided it is well wrapped, and your home freezer’s temperature is 0°F (-18°C) (typical for a good home freezer), you can keep frozen seafood up to a year. But if your freezer is just ten degrees warmer, 10°F (- 12°C) don’t keep seafood frozen for more than two months. If you happen to live on the north slope of the Arctic at an average temperature of -40°F (-40°C) you can store seafood indefinitely.

Check your freezer’s temperature with an accurate thermometer and date every package you put into it.