Christian InTech Articles - Cooking TIps

Informative Articles

4 Reasons To Grocery Shop Online 1- Convenient -It's convenient for people who may find it time consuming to do a weekly grocery shop or for people who have difficulty in making it to the grocery store. -The following groups of people may fall into these categories; working... Holiday Ham: Tips for Choosing The holiday ham is the traditional centerpiece for Easter, Christmas, and other holiday gatherings. Almost any special meal warrants a holiday ham. Many options are available in choosing a holiday ham and in the quest to make the choice your holiday... Maximizing Flavor and Moistness In Your Holiday Bird - The Perfect Turkey Every year I hear the same two questions when discussion of the Thanksgiving bird comes up: "How do I keep the bird from drying out," and "my bird was moist, but how can I kick up the flavor?" Both are excellent questions and issues that most... Meringue Made Simple Using meringue to top a fruit pie is an easy and elegant way to serve these delicious pies. Lemon meringue is the most popular meringue type pie but you can try orange or lemon cream as a new twist. Meringue can be a bit fickle if you are trying... Weight Loss With Avocado, Walnuts and Crispy Bacon Losing weight doesn't have to be boring when you focus on bright, colourful meals. What does this mean? Simply by making sure your plate reflects a range of colours, you'll naturally create more balanced and healthful menus. Not everyone has the...         About How Processing Affect Apricots Ninety-eight percent of all juices, including apricot juices, sold in the United States are pasteurized to stop the natural enzyme action that would otherwise turn sugars to alcohols. Pasteurization also protects juices from potentially harmful bacterial and mold contamination. Following several deaths attributed to unpasteurized apple juices that contain E.coli, the FDA ruled that all fruit and vegetable juices must carry a warning label telling you whether the juice has been pasteurized. By the end of the year 2000, all juices must be processed to remove or inactivate harmful bacteria. Five pounds of fresh apricots produce only a pound of dried apricots. Drying remove the water, not nutrients. Ounce for ounce, dried apricots have twelve times the iron, seven times the fiber, and five times the vitamin A of the fresh fruit. Three and a half ounces of dried apricots provide 12,700 IU of vitamin A, two and a half times the full daily requirements for a healthy adult man, and 6.3 mg of iron, one-third the daily requirement for an adult woman. In some studies with laboratory animals, dried apricots have been as effective as liver, kidneys, and eggs in treating iron-deficiency anemia. To keep them from turning brown as they dry, apricots may be treated with sulfur dioxide. This chemical may cause serious allergic reactions, including anaphylactic shock, in people who are sensitive to sulfites. Apricots can also be found in medical uses. They are used in lowering the risk of some cancers. According to the American Cancer Society, apricots and other foods rich in beta-carotene may lower the risk of cancers of the larynx, esophagus, and lungs. Although this remains unproven, the ACS recommends adding apricots to your diet. There is no such benefit from beta-carotene supplements. On the contrary, one controversial study actually showed a higher rate of lung cancer among smokers taking the supplement. About the Author: Cindy is the host of http://www.asianonlinerecipes.com, a Free Asian Recipes website dedicated to all things on Asian Cooking and Culinary Guide. She is also the host for http://www.vietnamese-recipes.com and http://www.making-coffee.com Source: www.isnare.com