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Gourmet Gorging - Rafting the Bruneau in Idaho Gourmet Gorging – Rafting The Bruneau in Idaho Read Jetsetters Magazine at www.jetsettersmagazine.com Read this entire feature FREE with photos at:: http://www.jetsettersmagazine.com/archive/jetezine/sports02/raft/bruneau/bruneau.html When you look... Grill Your Steak The Right Way No matter what you preference in a steak, maintaining good moisture should always be your goal. When searching for a good cut of beef, look for a cut with good consistent marbling. Fat equals flavor so very low fat content in meat will tend to... Russian Beverages for Russian Brides in the US Ancient Happy Cherry Honey Description Honey beverage was an obligatory drink of the nobility. Monastery honey beverages were known as the most famous. Many tzars sent their cooks to perfect honey cooking skills to monasteries. To improve the... Vegetarian Potato Soup Traditional potato soup recipes often include bacon, sour cream, and other animal products. For vegetarians and vegans who want a hearty potato soup, this recipe is the answer. Kids and adults alike love this nutritious, satisfying soup. 3 med... Wok this Way! (Part 1 of 5) Introduction Woks have been synonymous with Chinese cooking since the emergence of Chinese cuisine. They have been used for some 3000 years in China for a variety of cooking methods, including stir frying, boiling, and steaming. A wok is a large,...         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