#Low Cholesterol recipe

[lowcarbloves]

Keto Chicken Bacon Ranch Taquitos 😋⤵️

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These quick and easy Keto Chicken Bacon Ranch Taquitos are the perfect low carb appetizer or snack!

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Prep Timem1minute min

Cook Time 5minutes mins

Total Time 6minutes mins

Servings- 2 servings (3 taquitos each)

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Ingredients

6 slices mozzarella cheese

1 ½ cups cooked shredded or grilled chicken

¼ cup cooked bacon 2-3 slices cooked

1 tablespoon low carb ranch dressing

1 teaspoon green onion chopped

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Instructions

Combine the chicken, bacon, ranch and green onions, set aside.

Preheat your oven to 350 degrees. Line a large baking sheet with a silicone baking mat.

Place the mozzarella slices on the silicone baking sheet, leaving room between each so that they don't touch. Bake 5-7 minutes.

When the edges have browned and the cheese is bubbly (watch the video if you need some guidance) remove from the oven. Allow them to cool about 1 minute, just so they cool enough you can handle, but still very pliable.

Place the chicken bacon ranch mixture on the edge of one slice and tightly roll them up, seam side down.

This recipe makes 2 servings, and each serving (3 taquitos) has 3.5 net carbs.

Nutrition

Serving: 3 taquitos

Calories: 329kcal

Carbohydrates: 3.5g

Protein: 19.7g

Fat: 19g

Cholesterol: 96mg

Sodium: 549mg

Sugar: 0.4g

[am-i-the-asshole-official]

AITA for saying I don't give a shit about calorie counts?

Before I even start this, I'm going to say - if you actively have an eating disorder, please don't vote on this one. I used to have one and I know how badly ED screws with your reasoning regarding weight and food, even with other people. Onto the dilemma.

I (22M) and my friend (31F) are both on "diets" - in quotes because its a lifestyle change, but idk about her. I've drastically changed my diet, exercise, and general lifestyle for health reasons.

My friend also wanted to start dieting at the same time, and as far as I know, she just wants to lose weight. She has a healthy weight goal in mind and her methods of losing weight are healthy, basically the same as me - better foods and more exercise. Recently we talked about our goals because we both lost several pounds, and she asked me what my goal weight was. I told her I didn't have one, I might later but right now my only focus is making sure my body is in good health. She seemed to agree and the conversation moved on.

Another thing is, I recently learned that I LOVE to cook. I've been adding more veggies and spices into my diet as well - swapping french fries with marinated air-fried carrots, veggie dumplings, shredding cabbage for noodles, making my own stir fry sauce and blends, etc.

I cook for us sometimes, because I often make more than I need and I want to share my cooking with others. But she keeps asking my how many calories are in stuff. I tell her what's in the recipe and how it's made, but I honestly have no clue how many calories are in anything I make. I can tell her pretty much anything else, like it's rich in whatever vitamin, it's low cholesterol, it's a great source of iron, I used healthier alternative instead of whatever... but that's not the info she's looking for. And since a lot of my cooking is experimental, I can't look it up online. I've never noticed this to be an issue before, but I'm a bit clueless so it's possible she showed signs of being bothered by this and I just didn't notice.

It all came to a head the other day when we had dinner after our usual workout. I was charting the exercises I did that day. She asked me if I was tracking calories for the meal and started talking about her calorie tracker app. I listened to her spiel about empty calories and tracking food. When she asked if I was going to downloaded it, I laughed and said "I don't give two shits about counting calories. As long as the food is good for me I don't care." I said it light-hearted and joking bc I don't want her to think it's bad to count calories - it's just not what I'm going to do. But she got quiet and later texted me that it hurts. I explained that she can count calories if she wants, and I don't care if she does or doesn't, but it's not for me. She doesn't know about my eating disorder history and I'd rather not tell her, since that's another reason I don't count calories - I don't want to fall back on starving myself since I KNOW that's not healthy, so it's easier for me to just exclude calories from the picture entirely. Should I tell her why I don't count calories? Could I have told her that I don't care about calories in a nicer way? AITA?

Also, before anyone suggests it - she does NOT have an eating disorder. Idk why she counts calories, but she shares a lot about her life with me, and she eats plenty and eats well, and doesn't exercise excessively, just enough to stay healthy for what she wants to do.

What are these acronyms?

[beautyandlifestyleblog86]

One top food ingredient that can help maintain healthy cholesterol levels is oats. Oats are high in soluble fiber, which can help reduce LDL (bad) cholesterol levels in the blood. Here is a recipe using oats to create a delicious and heart-healthy meal:

Oatmeal with Berries and Almonds -

Ingredients:

- 1/2 cup old-fashioned oats

- 1 cup water or milk (dairy or plant-based)

- 1/2 cup mixed berries (such as blueberries, strawberries, raspberries)

- 1 tablespoon sliced almonds

- 1 tablespoon honey or maple syrup (optional)

- Cinnamon, to taste

Instructions:

1. In a small saucepan, bring the water or milk to a boil.

2. Stir in the oats and reduce heat to low. Cook for about 5 minutes, stirring occasionally, until the oats are creamy and tender.

3. Remove the oatmeal from heat and transfer to a bowl.

4. Top the oatmeal with mixed berries, sliced almonds, and a drizzle of honey or maple syrup, if desired.

5. Sprinkle with cinnamon for added flavor.

6. Enjoy this nutritious and cholesterol-friendly oatmeal for breakfast or as a snack.

This oatmeal recipe is not only delicious but also a great way to incorporate heart-healthy oats into your diet to help maintain healthy cholesterol levels. Feel free to customize the toppings based on your preferences and enjoy the benefits of this nutritious meal.

[scenicphoenix]

Rant about diabetes below (things that grind my gears about what people say, and just general health stuff I’ve been going through lately)

You can tell when people don’t know how diabetes works when they say stuff like a cheeseburger will give them diabetes. Fucker diabetes is a sugar and carb issue not a cholesterol issue. And you can’t GIVE yourself diabetes. Getting diabetes fully depends on your body’s genetics, like family history, or just being super unlucky when it comes to health lottery

You don’t get diabetes from being fat, it’s technically the opposite. Unexplained Weight gain and loss is a symptom.

You can’t get diabetes from eating too much of certain foods. Yes including the offending ones that are bad for diabetics. It’s about insulin production and sensitivity. Some people don’t produce insulin (type one). Some people are resistant to insulin (type two and what I have). Some people will be on medical insulin their entire lives. Sometimes you can manage it with diet changes (might as well be an eating disorder in my opinion but it keeps from dying via ice cream)

Too high or low of a blood sugar can cause a diabetic coma. So if you see a diabetic eating something sweet, it could be their daily treat they allow themselves because people deserve happiness, or they could be treating a low blood sugar.

bread is mean to me, bread is delicious. Why must this be so. Some foods are just unable to be replaced. My favorite cookie recipe <\3 I miss it

Learned I almost fucking went into coma range for blood sugars a while back. I was told the numbers by a nurse at my mental health center and not yooou know….MY FUCKING DOCTOR. I knew low blood sugar could potentially cause a coma, but my doctor didn’t think it important to tell the patient with high blood sugar problems that comas were possible with highs?! I could have fucking killed myself with fucking ice cream of all fucking things.

I’m lucky I found a substitute for pasta. A reasonably priced one anyway!

Plain white sandwich bread has decent substitutes but no more fresh bread for meee :(

I never thought I would miss eating cereal. I am jealous of people’s ability to eat cereal. Even the healthy ones have to many sugars or carbs. Usually carbs. But carbs break down into sugar really quickly, which is what makes them a moderation food category.

Everything breaks down into sugar/glucose technically. It’s the body’s preference on energy. But some foods break down slower than others allowing my slow ass insulin to actually work. Alongside the help of the medical insulin I was given.

I’m on insulin now! It took them long enough. I went from between 200 and 400 to between mid 100 to low 200! It’s funny how much better it when they actually started treating it, instead of just telling me to change my diet which I had been doing for fucking months and it wasn’t working. Strictest diet of my entire life, without the insulin it still was in the 300s and 400s. Like I think my insulin resistance is bad enough I NEED the medical insulin. I won’t be surprised if I am on it for the rest of my life

Lost a lot of comfort foods. Hit my depression hard. I am learning to deal with it. Food is expensive when you have dietary restrictions. I knew that before all of this. I honestly have to thank some of the fad diets for food availability. Sugar free and low carb food is a lot easier to find these days! I still don’t like fad diets all that much. But man, they do sometimes help people who have food restrictions for medical reasons by giving those greedy CEOs dollar bill eyes when they see the marketable trend. Food is still expensive tho

If a white sugar alternative says use it like real sugar (baking or sweetness wise) they are WRONG. A white sugar substitute I have is about the same sweetness, you might notice an aftertaste if you’re sensitive to stevia sweeteners, but it is powdery. Texture is wrong. Not even like powdered sugar. Like that fake snow powder before it gets rehydrated, or really fine potato flakes. Not good for baking. Only good for coffee. Wouldn’t recommend for fruit punch or teas. No/10 wouldn’t recommend if you’re looking for an actual white sugar substitute. If you need it for only coffee maybe/10 get a small amount first

Cooking has gotten more complicated lately 👍

My depression is sooooo happy about that (sarcasm)

[thestalwartheart]

James Bond's Scrambled Butter Eggs.

James Bond's famous scrambled egg recipe comes from Ian Fleming's 007 in New York, a short story which primarily features Bond bitching about American food and drink. It was originally published in a collection with Octopussy and The Living Daylights. By Fleming's own admission, the collection's grim view of New York might "shock or depress some of my readers." Rather than offering an apology for that, Fleming seemed delighted by the prospect of upsetting some Americans.

(That marks the beginning and the end of the things Ian Fleming and I have in common. I do love a good transatlantic roasting.)

The various James Bond Fandom websites disagree on the fictional attribution of the recipe. One website credits it to May, Bond's housekeeper. Another credits it to Bond's secretary, Loelia Ponsonby. Whatever is true in canon (and I'm sure someone will tell me!), I quite enjoy the thought that Ponsonby despised the state of Bond's paperwork so much that she sought to kill him before the age of forty by way of cholesterol problems.

Because what other possible explanation could there be for using five to six oz of butter? (A translation for the un-Imperial measurers among us: that's 140 - 170 whole grams. Gordon Ramsay, modern king of scrambled eggs, uses 15 and that is why, unless he implodes from screaming at a terrible restaurant owner, he'll live to a ripe old age).

This recipe is a slow death. It's also, unfortunately, very good.

Recipe and notes.

For four individualists. (Fleming's words, not mine.)

12 fresh eggs Salt and pepper 5-6 oz. of fresh butter

Break the eggs into a bowl. Beat thoroughly with a fork and season well. In a small copper (or heavy-bottomed saucepan) melt four oz. of the butter. When melted, pour in the eggs and cook over a very low heat, whisking continuously with a small egg whisk.

While the eggs are slightly more moist than you would wish for eating, remove pan from heat, add rest of butter and continue whisking for half a minute, adding the while finely chopped chives or fine herbs. Serve on hot buttered toast in individual copper dishes (for appearance only) with pink champagne (Taittainger) and low music.

---

I topped my eggs with dill. Though I would have preferred chives, dill was what I had in. It was frugally-minded of me, which is extremely antithetical to the James Bond Experience. Heretic, even, as was my decision to have coffee over champagne, and not to bother with copper pots.

The low music did feature, though. I put on a Nina Simone record, which my cat took great joy in yelling over. Ah, Saturdays.

I also added hot sauce. If you speak to Ian Fleming, tell him it was caviar, won't you?

[vezlayfood1]

The Ultimate Guide to Unveiling: Health Benefits of Veg Chicken

Introduction: Exploring the Wonders of Veg Chicken

Welcome to our comprehensive guide on the extraordinary health benefits of Veg Chicken! In a world where dietary preferences and health-conscious choices are becoming increasingly prevalent, veg chicken emerges as a delightful alternative that not only satisfies the palate but also offers a plethora of nutritional advantages.

Understanding Veg Chicken: A Nutritious Alternative

What Exactly is Veg Chicken?

Veg chicken, often referred to as plant-based chicken or meat alternatives, is a protein-rich substitute crafted from a blend of plant-derived ingredients. These innovative products mimic the taste, texture, and appearance of traditional chicken, providing a savory experience without the use of animal-derived components.

Nutritional Composition of Veg Chicken

Despite its meat-free nature, veg chicken boasts an impressive nutritional profile. Rich in plant-based proteins, essential vitamins, and minerals, this delectable alternative offers a wholesome dining experience without compromising on nutritional value. From soy and pea protein to vital nutrients like iron and B-vitamins, veg chicken serves as a commendable source of sustenance for individuals seeking a balanced diet.

Unveiling the Health Benefits of Veg Chicken

1. Protein Powerhouse

Protein serves as the building block of life, playing a crucial role in muscle repair, growth, and overall cellular function. Veg chicken, abundant in plant-based proteins, offers a fulfilling protein source suitable for vegetarians, vegans, and individuals looking to reduce their meat consumption. Incorporating veg chicken into your diet ensures adequate protein intake, supporting muscle development and enhancing satiety levels.

2. Heart Health Promotion

One of the most notable advantages of veg chicken lies in its potential to promote heart health. Unlike conventional meat products, which may contribute to elevated cholesterol levels and cardiovascular risks, veg chicken offers a heart-friendly alternative. Low in saturated fat and cholesterol-free, veg chicken aids in maintaining optimal blood lipid levels, reducing the likelihood of heart-related ailments and enhancing cardiovascular well-being.

3. Weight Management Support

In the pursuit of a healthy weight, dietary choices play a pivotal role. Veg chicken, with its low-calorie content and high protein density, emerges as a valuable ally in the battle against excess weight. By fostering feelings of fullness and satisfaction, veg chicken helps curb cravings and promotes portion control, facilitating weight management endeavors without sacrificing flavor or nutritional value.

4. Environmental Sustainability

Beyond individual health benefits, embracing veg chicken aligns with broader environmental sustainability efforts. Traditional livestock farming practices often exert a significant ecological footprint, contributing to deforestation, greenhouse gas emissions, and water pollution. In contrast, veg chicken production entails fewer environmental repercussions, making it a more eco-conscious choice for conscientious consumers striving to reduce their carbon footprint.

Incorporating Veg Chicken Into Your Culinary Repertoire

Creative Cooking Ideas

From savory stir-fries to succulent sandwiches, the versatility of veg chicken lends itself to a myriad of culinary creations. Experiment with diverse recipes and cooking techniques to unlock the full potential of this plant-based delicacy. Whether you’re grilling, sautéing, or baking, veg chicken serves as a canvas for culinary innovation, allowing you to craft wholesome meals that tantalize the taste buds and nourish the body.

Dietary Diversity Enhancement

Integrating veg chicken into your dietary regimen introduces a refreshing dimension of variety and flavor. Whether you’re a seasoned vegan or a curious omnivore, incorporating veg chicken into your meals diversifies your palate and broadens your culinary horizons. Embrace the culinary adventure and savor the delectable delights of veg chicken in all its forms, from classic favorites to bold, inventive dishes.

Conclusion: Embracing the Virtues of Veg Chicken

In conclusion, the health benefits of veg chicken are as diverse as they are remarkable. From its protein-packed prowess to its heart-healthy attributes and environmental sustainability, veg chicken embodies the epitome of nutritious innovation. By incorporating veg chicken into your dietary repertoire, you embark on a journey of culinary discovery and wellness enhancement, reaping the rewards of a plant-powered lifestyle.

[chefilona]

CHEF ILONA: CREAMY EDAMAME DIP

Edamame Dip:

Edamame are the young, green soybeans which are harvested while they are immature. This dip is entirely plant-based and gets its creaminess from silken tofu, and this dip packs an herbaceous punch with both basil and cilantro. I love this dip with rice crackers or as a flavour base in a lettuce cup.

Silken tofu is a great ingredient for making vegan dips due to its unique texture and nutritional profile. Here's why:

Creamy Texture Silken tofu has a smooth and soft consistency, making it an ideal base for creamy dips like ranch, spinach-artichoke, or hummus-like blends. It can easily mimic dairy-based dips when blended.

Neutral Flavor Its mild flavor allows it to take on the taste of other ingredients, making it versatile for both savory and sweet dips.

Nutritional Benefits High Protein: Silken tofu is a good source of plant-based protein, adding a nutritional boost to your dips. Low Fat: It’s naturally low in fat compared to many traditional dip bases like cream cheese or mayonnaise. Cholesterol-Free: Perfect for heart-healthy recipes.

Allergen-Friendly It’s dairy-free and egg-free, making it suitable for people with lactose intolerance, egg allergies, or following a vegan diet.

Easy to Work With Silken tofu blends seamlessly with other ingredients, creating a smooth, lump-free dip without the need for additional thickeners.

Edamame Dip

Serves 8-10

1 package silken tofu, drained

2 cups shelled edamame, plus ¼ cup for garnish

½ cup cilantro, roughly chopped

1 cup basil, torn

1 jalapeno, halved, seeded, and roughly chopped

4 green onions roughly chopped

¼ cup olive oil

juice of 2-3 limes

¾-1 Tbsp salt, season to taste

Put everything into a food processor minus the tofu and begin to blend on high. When the puree is almost completely smooth, add in the tofu. Blend the mixture until the mixture is smooth. Refrigerate the dip for at least an hour before serving, but the dip is best served after being chilled overnight.

Garnish options: whole edamame beans, gochugaru, scallions, basil, cilantro, pistachios, olive oil

[easytobevegan]

Savory Mushroom Strata

This is a vegan-friendly/plant-based adaptation of the recipe "Savory Mushroom Strata" from the 1993 cookbook Betty Crocker's New Choices Cookbook.

Ingredients:

1 cup chopped mushrooms

1 cup dairy-free cottage cheese *

1/4 cup chopped green onions

1 tsp chopped fresh rosemary (or 1/2 tsp dried rosemary)

1 garlic clove, finely chopped

12 slices hard bread (such as sourdough or ciabatta)

1 batch of the "egg" mixture in this recipe from From My Bowl *

1/2 cup shredded mild dairy-free cheese *

Instructions:

Lightly grease 9x9 inch baking dish.

In a bowl, mix the mushrooms, cottage cheese, green onions, rosemary, and garlic.

Place 4 slices of bread in the baking dish. Spread half of the mushroom mixture on the bread. Pour 1/3 of the "egg" mixture on top. Layer 4 more slices topped with the other half of the mushroom mixture in the dish. Pour another 1/3 of the "egg" mixture on top. Place the last 4 slices of bread on the previous layer, add the rest of the "egg" mixture, and top with the shredded cheese. Cover and refrigerate at least 2 hours.

Preheat oven to 350 degrees Fahrenheit. Bake uncovered 1 hour, until "egg" has thickened. Let set at least 10 minutes before serving.

Notes:

Cottage Cheese - I used this recipe from It Doesn't Taste Like Chicken, but you can use whatever recipe you like or purchase pre-made vegan-friendly cottage cheese if it's available in your area.

"Egg" mixture - The original recipe calls for "1 1/2 cups low-fat milk" and "1 cup cholesterol-free egg product or 6 egg whites." If you don't want to use the recipe I linked in the ingredients list, you could try using 1 1/2 cups plant-based milk and 1 cup store-bought plant-based liquid "egg." Just whisk the two ingredients together and use the mixture the same way as the recipe above says.

Shredded Cheese - I used Violife Colby Jack shreds, but feel free to use whatever mild, vegan-friendly cheese substitute you prefer.

Crocker, Betty. "Savory Mushroom Strata." Betty Crocker's New Choices Cookbook. Ed. Karen Couné. New York: Prentice Hall, 1993. 315. Print.

[vanilla-cigarillos]

Honey Fermented Garlic

It’s been a running joke in my friend group that I’m probably a vampire (due to long standing dark color patterns in my wardrobe and pale skin) but my love of garlic is one of my biggest defender points to my humanity. 

Honey fermented garlic is one of those beloved folk recipes that are especially amazing to have during cold and flu season. It’s quite a simple recipe that combines two very common kitchen items into a lovely blend of flavors and benefits.

Why Make Honey Fermented Garlic?

Honey is already well known as a natural home remedy for sore throats and pesky allergies. 

Garlic has a long list of medicinal benefits. Ingesting garlic regularly is able to reduce your chances of getting sick, and beyond that it naturally reduces blood pressure and lowers cholesterol.

By mixing honey and garlic together in this lovely little concoction, you not only make it more digestible through fermentation but you’re also combining two potent natural medicinals into one!

Is It Safe?

Lactobacillus, yeast, and acetic acid bacteria are completely safe!

With lacto-fermentation, it’s nearly impossible to make something that will cause bodily harm upon ingestion, due to the bacteria quickly being able to outcompete pretty much everything else and acidify the mixture to prevent spoilage.

Do not use this remedy, or any remedy containing honey with children under 2 years old. A child at this age contains stomach acid that isn’t fully developed yet, and their stomach acts as a low acid environment.

Instructions:

Peel the garlic, trimming it to remove any discolored parts

Press the garlic clove with the side of a knife to gently bruise it

Optional: Once the garlic is in the jar, add about 2 tablespoons of raw apple cider vinegar to the jar at this point Give the jar a quick shake to coat the garlic cloves with cider vinegar.

Ensures that the surface of the garlic starts acidic, which is a precaution against botulism (not very likely, but if you want to be extra careful here’s a step!)

Fill the jar about 1/2 to 2/3 of the way with garlic, then top it off with honey to within an inch of the lid.

Be sure to leave space at the top, as the mixture will bubble as it ferments and you don’t want it to overflow

Cover the jar with a lid and flip it a few times to distribute the honey. Loosen the lid so gasses can escape during fermentation

Bubbles begin to form in the honey after about 24 - 48 hours. After about 3 to 5 days, the garlic should be well fermented. If you’ve made it in the refrigerator, it will take about 2 - 3 weeks for the fermentation process to complete.

[caluski]

Why is it so expensive to have a fun low cholesterol diet :( like half the recipes u can find online are like, you should eat a lot of [one of the most expensive types of fishes] and [very expensive fruits and veggies] or [vegan alternatives to meat that are also very expensive and also often hard to find] !!!!!!! Helpppppp.....

[lopiqol]

I can cook this Somehow, I know it I’ll get Heaven right on my pan (Alastor, wait)

There’s just no way I could burn it For once we won’t have to eat plants (It's just a meeting)

To fry their rinds And toast their hearts Or whatever angels have (This could be bad)

Chin up, Rosie It’ll be done well Something tells me that today Will be a happy day in Hell

All right, but just don't… sing at them That twink is halfway down the street Is he— Oh, he’s dancin’ Ugh, no

There’s a ripe bloody killing In every town square All the meat so appealing But hard to prepare

The carcass so baffling And bleeds everywhere But I can’t resist the smell It’s a happy day in hell

Hello, chum! Please I won’t tell —

There's a tasteless trash fire that’s smoking leeks whole (So-so) If I don’t find a buyer my head’s gonna roll (Mm, intriguing!) Eating what is expired, and low-cholesterol I'm not feelin' well Another hungry day in Hell

If I can show them it’s not extreme That diets can be changed (The angelkind will sure be changed) Then they will know people can be fried or steamed Using diesel or the range (We're bloodthirsty and deranged)

I can see all my quarries, the vile and debased And I know that they're more of an acquired taste But if I help them explore then they won’t go to waste Bid all greens farewell It'll be a happy day in Hell

From that lewd studio, where the imbeciles go To watch overrated styleless dumb picture shows To the Cannibal Town, where we don't wear a frown Since food’s everywhere, why would I? I won’t be eating crow ‘cause there’s fresh brains and an eye And I know I’ll ensnare them With heavenly appetite

I can cook this, I just know it (There's an endless trash fire that's smoking leeks whole) I'll get Heaven right on my pans (Ah-ah) There's just no way I could burn it (I really think my boss is gonna make my head roll) I won’t go back to eating plants (Ahh)

Taste angelkind — Or try my tarts Hm, no thank you, I think I’ll just — Publish my recipe! (Ah-ah) Was it my pitch?

I can already tell Today is gonna be a fuckin' happy day in Hell

[teachingyouhowtocook]

These Health Risks are slowly KILLING You

You might not know this but these health risks are killing you bit by bit

Health risks may include:

Heart Disease: Overweight people are at a higher risk of developing heart disease due to many factors such as high blood pressure, high cholesterol, and increased strain on the heart which leads to death 

Type 2 Diabetes: Excess weight promotes inflammation and releases fatty acids, further impairing insulin function and potentially leading to the development of type 2 diabetes. 

High Blood Pressure: Excess weight can contribute to high blood pressure, which increases the risk of heart disease, stroke, and kidney disease.

Joint Pain: Carrying excess weight puts added pressure on the joints, leading to pain and inflammation, especially in weight-bearing joints such as the knees and hips. 

Sleep Apnea: Obesity is a major risk factor for sleep apnea, a condition characterized by interrupted breathing during sleep. 

So how can you avoid these health risk that potentially lead to death:

Eat heart-healthy ingredients such as: lean proteins, whole grains, fruits, and vegetables and avoid eating saturated fats and cholesterol

Eat carbs, fiber-rich foods, and healthy fats: This helps regulate blood sugar levels and reduce the risk of developing diabetes

Eat foods rich in potassium and magnesium but low in sodium which helps lower blood pressure

Focus on nutrient-dense, low-calorie foods, and foods rich in omega-3 fatty acids. This reduces joint pain and inflammation

This is all you need to avoid health risks.

Fortunately, you don’t need to go find these foods because…

I made an e-book that has these solutions.

My recipes are proven to work and are backed by many studies

If you want to flip your life around, this is your opportunity:

It's YOUR Choice:

Get my book:

All eyes will be looking on you 

Come back from summer a DIFFERENT person

Lose up-to 23 lbs in JUST 52 days

Become the healthiest version of yourself

OR

Go back to being fat: 

Get fat-shamed on the street

Come back from summer just like last summer

Be ashamed of yourself

Get sick of one of the risks we stated above

[healthcareforskin]

Investigating the Medical advantages of Apples: Nature's Supplement Force to be reckoned with

Title: Investigating the Medical advantages of Apples: Nature's Supplement Force to be reckoned with

Apples have for quite some time been commended as an image of wellbeing and essentialness, procuring the renowned saying, "no medication can beat a healthy lifestyle." However past their fresh and reviving taste, what makes this natural product such a dietary force to be reckoned with? We should dig into the science behind the medical advantages of apples and investigate why they are for sure helpful for our prosperity.

Supplement Rich Creation:

Apples are loaded with fundamental supplements, making them a significant expansion to any eating routine. They are a rich wellspring of dietary fiber, both solvent and insoluble, which advances stomach related wellbeing, directs glucose levels, and helps in weight the executives. Moreover, apples contain a variety of nutrients and minerals, including L-ascorbic acid, potassium, vitamin K, and different B nutrients, all of which assume pivotal parts in supporting generally wellbeing and imperativeness.

Cancer prevention agent Force to be reckoned with:

One of the most exceptional parts of apples is their high cancer prevention agent content. These cell reinforcements, like flavonoids and polyphenols, assist with combatting oxidative pressure and aggravation in the body, accordingly lessening the gamble of persistent sicknesses like coronary illness, diabetes, and certain malignant growths. Specifically, the flavonoid quercetin found in apples has been connected to worked on cardiovascular wellbeing and diminished aggravation.

Heart Medical advantages:

Consuming apples consistently has been related with various advantages for heart wellbeing. The solvent fiber in apples helps lower LDL (awful) cholesterol levels, while the polyphenols may assist with further developing vein capability and diminish the gamble of hypertension. Studies have shown that people who eat apples consistently have a lower chance of creating coronary illness and stroke, featuring the cardioprotective impacts of this organic product.

Weight The board and Satiety:

Apples are a fantastic decision for those hoping to keep a solid weight or get thinner. Because of their high fiber content and low calorie thickness, apples can assist with advancing sensations of completion and satiety, decreasing by and large calorie admission and supporting weight the executives. Integrating apples into dinners or tidbits can assist with controling hunger desires and forestall indulging, making them a significant instrument for those endeavoring to accomplish or keep a sound weight.

Stomach Wellbeing and Stomach related Capability:

The fiber content in apples assumes a significant part in supporting stomach wellbeing and stomach related capability. Fiber goes about as a prebiotic, powering the development of gainful stomach microbes and advancing a good arrangement of microflora in the gastrointestinal system. This, thusly, can further develop absorption, ease clogging, and lessen the gamble of gastrointestinal issues like diverticulitis and colorectal malignant growth.

End:

All in all, apples are to be sure an important expansion to a solid eating regimen, offering a wide cluster of medical advantages that help by and large prosperity. From their supplement rich sythesis to their cell reinforcement properties and heart-sound impacts, apples are a demonstration of the proverb that nature gives probably the best solutions for advancing wellbeing.

Integrating apples into your everyday eating routine can be a straightforward yet compelling method for helping your admission of fundamental supplements, advance stomach related wellbeing, and lessen the gamble of constant sicknesses. Whether delighted in new as a bite, cut into servings of mixed greens, or integrated into different recipes, the unassuming apple remains as a demonstration of the force of nature in supporting both body and soul. So next time you go after a tidbit, consider going after an apple and enjoying its scrumptious taste and bunch medical advantages.

[beautyandlifestyleblog86]

Meal prep recipes to support low cholesterol -

1. Baked Lemon Herb Chicken with Roasted Vegetables:

- Marinate chicken breasts in a mixture of lemon juice, olive oil, garlic, and herbs.

- Bake chicken in the oven until cooked through.

- Toss mixed vegetables (such as bell peppers, zucchini, and cherry tomatoes) with olive oil, salt, and pepper.

- Roast vegetables in the oven until tender.

- Serve chicken with roasted vegetables for a healthy and low cholesterol meal.

2. Quinoa Salad with Chickpeas and Mixed Vegetables:

- Cook quinoa according to package instructions.

- In a bowl, mix cooked quinoa with canned chickpeas, diced cucumbers, cherry tomatoes, and chopped parsley.

- Drizzle with a dressing made of olive oil, lemon juice, and herbs.

- Serve as a light and nutritious meal prep option for lunch or dinner.

3. Salmon and Asparagus Foil Packets:

- Place salmon fillets on a piece of aluminum foil.

- Season salmon with olive oil, lemon juice, garlic, and herbs.

- Add asparagus spears to the foil packets.

- Seal the foil packets tightly and bake in the oven until salmon is cooked through.

- Serve with a side of brown rice or quinoa for a heart-healthy and low cholesterol meal.

4. Lentil and Vegetable Stir-Fry:

- Cook lentils according to package instructions.

- In a wok or skillet, stir-fry mixed vegetables (such as bell peppers, broccoli, and snap peas) with garlic, ginger, and low-sodium soy sauce.

- Add cooked lentils to the stir-fry and toss to combine.

- Serve over brown rice or whole grain noodles for a fiber-rich and cholesterol-friendly meal.

5. Greek Chickpea Salad:

- In a large bowl, mix canned chickpeas with diced cucumbers, cherry tomatoes, red onion, and feta cheese.

- Drizzle with a dressing made of olive oil, lemon juice, garlic, and herbs.

- Toss to combine and refrigerate for at least 30 minutes to let the flavors meld.

- Serve as a refreshing and cholesterol-friendly meal prep option.

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These past few years, I have become a huge advocate for feeding fresh food to dogs to enhance their lives. However, you don't exactly have to transition your dog to a 100% fresh food diet in order to gain the benefits of fresh food.

Simply adding fresh food to your dog's kibble can go a long way in improving their nutrition and overall health. For instance, one study done a group of dogs in 2005 revealed that feeding vegetables just three times a week had significantly lowered their risk of developing cancer, compared to dogs who were only fed kibble.

Asian markets, in particular, have some very beneficial fresh food items that aren't typically found at your local grocery store. These food items, however, are not intended to fully replace your dog's food. Remember - too much of something good can be bad for you.

Instead, they should be offered in moderation as treats, or just small amounts topped over an already complete and balance meal. As a general rule of thumb, treats/toppers should never make more than 10% of your dog's overall diet.

Bok choy (Chinese cabbage) is full of essential vitamins and minerals needed to support a dog’s eyesight, cardiac function, digestion, bone strength, and immunity. Sulfurophane - a compound found in bok choy and other cruciferous vegetables - has been linked to inhibiting cancer cell growth, lowering blood pressure, and activating the nuclear factor Nrf2 which prevents the development of diabetes and its complications. Bok choy’s low calorie, high fiber content also make it a good option for a snack/food topper for dogs who need to control their weight. 

Preparation: Lightly steam or boil for better nutrient absorption. Cooking will also help neutralize the enzyme (myrosinase) that can decrease thyroid function. You should also chop/trim their long leaves to avoid choking hazards.

Goji berries (wolfberries) are rich in amino acids, carotenoids which support healthy vision, and polyphenols that have anti-inflammatory, anti-tumor, and cardio-protective properties. Studies on goji berry supplementation in animals have shown that it has the potential to help lower cholesterol, protect the liver by increasing hepatic antioxidant activity, as well as enhance metabolic homeostasis and prevent diabetes-induced renal inflammation. 

Preparation: Remove stems if still attached and cut/mash berries. If dried, soak in water until softened to avoid passing straight through the GI tract and losing the benefits of its nutrients. 

Offal refers to the internal organs and variety meats of animals that can be consumed as food (i.e. lung, heart, kidney, liver, gizzard, head, feet, etc.) The word 'offal' literally translates to "fall off", and thus, whatever falls off the skeleton during the butchering process. Offal is densely loaded with essential vitamins, minerals, proteins, and fats - so small amounts go a long way. Pet owners who use these as ingredients as part of a complete and balanced recipe should keep in mind that each organ is unique in its nutrient profile - dependent on the animal it is sourced from and how it is raised. For example, grass-fed beef may contain less fat yet more vitamin A and E than grain-fed beef, and beef liver has significantly more vitamin A and copper than chicken liver.

Preparation: Boil in water or low-sodium broth. May also be baked or dehydrated into jerky treats.

Oyster mushrooms are a good source of protein and fiber, and vitamins that support healthy digestion. They can help to increase satiety and maintain healthy body weight. Oyster mushrooms are also full of pantothenic acid which help to maintain cognitive function and healthy skin/coat. Beta-glucans derived from oyster mushrooms have also been shown to reduce inflammation and strengthen immunity. 

Preparation: Lightly sauté or boil in water or low-sodium broth. Raw or dried mushrooms can be difficult for dogs to digest. 

Purple sweet potato (Ube or Okinawan sweet potato) are typically found in grocery stores more commonly during the fall/winter seasons. They contain more antioxidants than regular sweet potatoes due to the anthocyanins that cause their violet hue. While all potato varieties may impact blood sugar levels because of their high carbohydrate content, purple potatoes may exert less of an effect because of their high polyphenol content that decreases the absorption of starches in the intestines. In addition, they have been linked to improving blood pressure, likely due to their high potassium content. 

Preparation: Peel skin and bake until soft for better digestibility and to prevent intestinal blockages. May be boiled and drained to reduce oxalate intake for dogs with a history of bladder stones, or prone to urinary issues. 

Quail eggs are small, yet packed with protein and essential fatty acids, and have a higher ratio of iron, riboflavin, and vitamin b12 than chicken eggs. It is even safe and can be beneficial to feed them with the shells included for added calcium. Quail eggs have been linked to improving bone growth/healing, reducing liver damage, and increasing energy levels. While some studies have shown evidence of quail eggs treating allergies in humans and mice, they may be less likely to trigger reactions than chicken eggs in dogs who have poultry sensitivities.

Preparation: Wash thoroughly, and handle gently as they are more fragile due to their tiny size. Cooking methods are similar to that of chicken eggs, yet require less time. 

Sardines contain all the amino acids your dog needs for optimal health, making it a "complete protein". They are also notorious for being rich in omegas and coenzyme q-10, which help support heart and brain health. What sets sardines apart from other fish, too, is that they are smaller and more short-lived species than larger predator fish and may have less of a risk for mercury poisoning. Because they are so small and have soft bones, you can feed them whole to your pets.

Preparation: Bake or dehydrate. If already purchased as dried, be sure to make sure there is no added salt or seasonings. If canned, preferably those stored in water only.

Sushi rice (Japanese sticky rice) has a high proportion of starch and moisture, giving it a stickier texture when cooked. Sushi rice has virtually zero fat, yet still provides a desirable balance of nutrients while remaining gentle on a dog’s digestive tract. Its higher iron content than regular rice supports healthy blood circulation and can provide more energy to dogs who are recovering from illness. Cooling/refrigerating the rice before serving also enables more retrogradation of prebiotic fiber, helping to lower glycemic responses and maximize intestinal function.

Preparation: Rinse thoroughly and soak in water (with 1tbsp apple cider vinegar - optional) before cooking. If you don’t have a rice cooker or instant pot, boil on the stove until the water is completely absorbed. May be cooked with bone broth for added flavor. You can also use small amounts of beet root powder, turmeric, or blue spirulina to add color and nutrients.

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Why Quinoa Flour is Your New Gluten-Free Go-To

Quinoa flour is a bit of a newcomer but is already proving to be a popular choice amongst those in the know. For those navigating the world of gluten-free cooking, getting to grips with gluten-free flour can sometimes be a daunting task. Packed with all the goodness of quinoa, this flour is a game-changer for those on a gluten-free diet. In this post, we will explore everything you need to know about this fantastic flour alternative. And, for good measure, throw in some tips about how to use it in your favourite recipes.

Introducing Quinoa Flour

Quinoa may be absolutely everywhere but it turns out that it also happens to make a surprisingly good gluten-free flour. Quinoa flour, made from quinoa grain, is rising in popularity due to its excellent nutritional profile and gluten-free credentials. Made by grinding whole quinoa grains into a fine powder, it has a subtle, nutty flavour and can be used as a direct substitute for wheat flour in many recipes. Its versatility makes it an essential ingredient in gluten-free baking, allowing for the creation of delicious, nutrient-dense food items that cater to the needs of gluten-sensitive and health-conscious individuals alike. Organic quinoa flour Organic quinoa flour, as the name suggests, is derived from organically grown quinoa grains. This means they are cultivated without the use of synthetic pesticides, or fertilizers, and are non-GMO, ensuring you get the purest form of this nutritious superfood. By choosing organic quinoa flour, you are not only making a healthier choice for your body but also supporting sustainable farming practices that benefit our environment. Check out our organic quinoa flour

The Nutritional Value of Quinoa Flour

You don't need us to tell you that quinoa is really really good for you, but just in case here's a recap. Rich in Protein Quinoa flour stands out in the world of gluten-free alternatives primarily due to its high protein content. Quinoa is in fact made up of 22% protein. Unlike many other actual grains, quinoa is a complete protein, which simply means it contains all nine of the essential amino acids. Pretty exceptional for a plant-based protein! Each serving provides a substantial amount of protein, making it an excellent choice for vegetarians, vegans, or anyone looking to add more plant-based protein to their diet. Unlike traditional grain flours, this high protein content also contributes to the feeling of fullness, making meals more satisfying and aiding in weight management. This powerful little pseudo-grain is a particularly potent source of the amino acid lysine, which aids in tissue repair. Vitamins and Minerals Quinoa flour is not only protein-rich but packed with a variety of essential vitamins and minerals. It contains significant amounts of B vitamins, a wide spectrum of E vitamins, plus a host of minerals including iron, magnesium, potassium, and calcium. A  rich source of silica, it can help keep skin strong and elastic. It also has powerful antioxidant properties provided by the E vitamins and flavonoids that appear in high concentrations. Omega-3 and Fatty acids Also rich in essential fatty acids, and particularly anti-inflammatory omega-3s, quinoa flour is a rich source of oleic acid which is thought to help lower LDL cholesterol. Fibre Content A fantastic source of dietary fibre. Fibre not only keeps everything moving along nicely but also helps to control blood sugar levels by slowing the absorption of sugar into the bloodstream. Plus, high-fibre foods like quinoa flour can help to manage weight by promoting a feeling of fullness and reducing overall calorie intake. So, not only does it provide a gluten-free, protein-packed alternative to traditional flours, but can also contribute to digestive health, blood sugar control, and weight management with its high fibre content. Gluten-Free And of course, one of the best things about quinoa is that it is gluten-free. Is Quinoa Low-Carb? Quinoa is often thought to be a great choice for those following a low-carb diet. Yet it is important to understand that while quinoa is lower in carbs than some types of grains, it is not strictly a low-carb food. A cup of cooked quinoa contains around 40 grams of carbs, which is more than the daily intake suggested by some low-carb diets. That being said, it's a complex carbohydrate, which means it digests slower than simple carbs and offers sustained energy without causing a rapid spike in blood sugar. Therefore, while not a low-carb food in the strictest sense, it can still be a healthier choice compared to many other grains and is enjoyed by many people following a balanced, healthy diet.

Cooking and Baking with Quinoa Flour

So, while it is good to know just how nutritional this stuff is, what we really want to know is how to cook with it. Right? We will be looking at these things in more detail over time, but here's a quick overview to get you started. The basics of cooking and baking with quinoa flour In the realm of gluten-free flour, quinoa flour is high in protein and has a high absorption rate. If you remember from our in-depth guide to using gluten-free flours, these flours can be grouped into two categories. These are protein flours and starches. High protein flours often have more pronounced flavours than starches but they do lend strength and elasticity to a bake. Starches, on the other hand, contribute little in the way of flavour yet they add a fluffy light texture to the heavier protein flours. Just as some quinoa can be slightly bitter, but not all, the same goes for its flour. Again, the flavour can range from profoundly earthy to pleasingly nutty. As with most gluten-free flours, this flour is best used alongside other varieties to get the best balance between texture and flavour for your particular recipe needs. That said, your choice of flour will depend very much on what you are making, so there are times when you can directly substitute for all-purpose wheat flour. Substituting quinoa flour in recipes Getting to grips with using gluten-free flour is always a bit of a baptism by fire. Recipes and suggestions should be used as a guideline only, largely because such flours can be wholly unpredictable. There is nothing more frustrating than a tried and tested recipe that does not deliver results. There will be some cases where it is safer to begin with a 1:1 substitution for wheat flour than others. Remember that the protein content makes it denser, and also means it will absorb more water. Gluten is required to build strength, elasticity, and structure into a bake so it is really important in bread making yet can lead to toughness in a pastry. Cakes need little in the way of gluten, yet also require a certain amount of bulk and fluffiness. And then there is flavour. Quinoa flour has a pronounced flavour. If you find that it tends towards bitterness, then it can be toasted in a moderate oven for about 10 to 15 minutes before cooling and using. So, whilst you may not want to make a delicate Victoria sponge with quinoa flour, it could be perfect for that parmesan pastry you have in mind. Or a more robustly flavoured banana muffin. So our advice is to begin with a 1:1 ratio in recipes where it may seem appropriate. Like a pastry or a muffin. If you find it too dry, then use a little less flour, or a touch more liquid. Sauces and batters rely more on the liquid content of the recipe. So substitute your flour slowly, gradually adding more until you reach the desired consistency. Tips for cooking and baking with quinoa flour Test small batches first: Before using quinoa flour in large quantities, consider trying it in smaller recipes. This allows you to understand its unique characteristics and adjust your main recipe accordingly. Blend with other flours: Quinoa flour alone may not suit all recipes. Try blending it with other gluten-free flours to create a balance of flavour and texture. Adjust liquid levels: Quinoa flour tends to absorb more liquid than wheat flour. Keep an eye on your batter or dough and be prepared to add extra liquid if it seems too dry. Store properly: Keep your quinoa flour in an airtight container in a cool, dark place. Proper storage preserves the flour's taste and extends its shelf life. Cooked quinoa flour: If the flavour of quinoa flour is too strong, try toasting it in the oven for 10-15 minutes before cooling and using. This can help to reduce bitterness. Use in savoury recipes: Quinoa flour can be a wonderful addition to savoury recipes like flatbreads, pizza dough, or pasta, where its unique flavour can shine. Healthy baking: Use quinoa flour in recipes where health is a priority. It is protein-rich and offers a nutritious alternative to traditional flour. Quinoa flour in bread-making It's a whole other subject, but the protein content of quinoa flour makes it an excellent contender in the gluten-free bread stakes. It will need to be used alongside other flours though so we will explore this more fully at a later date. To sum up, it would certainly seem that even for those without gluten-related disorders, quinoa flour offers a change of pace from traditional flours, allowing for experimentation with diverse, nutrient-rich alternatives in the kitchen. Have you seen our other gluten-free flours?

This article was reproduced on this site with permission from operafoods.com.au the “Gluten Free Flour Suppliers”. See original article:- Why Quinoa Flour is Your New Gluten-Free Go-To Read the full article