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goji berry healthFat Types and Their Importance for Good or Bad Health
The different fat types and their health effects:
High consumption of fat or of the combination fat and carbohydrates causes obesity, heart disease and other health problems.
However the different types of fat have very different effects on the health. Here is a survey of the different fat cathegories and their effects:
Mono-unsaturated fat - This type of fat prevents heart disease and circulatory disease in moderate amounts.
Omega-6-poly-unsaturated fat - This fat type prevents heart disease if you do not consume too much of it. However it causes inflammatory reactions. This type of reactions are benign when they are moderate and when they are provoked to fight disease. But a constant high inflammatory response is dangerous, and can cause rheumatism, heart trouble and cancer. A very high consumption of this type of fat is therefore dangerous.
Omega-3-poly-unsaturated fat - This type of fat prevents heart disease and reduces inflammatory reactions in moderate amounts. Therefore it also reduces the risk of cancer, intestinal inflammations and rheumatism.
Omega-9-poly-unsaturated fat - This type of fat also prevents heart disease and reduces inflammatory reactions in moderate amounts. Therefore it reduces the risk of cancer, intestinal inflammations and rheumatism.
Saturated fat - This type of fat is probably not dangerous in small amounts. In higher amounts, saturated fat gives high cholesterole levels, causes clogging of the blood vessels, cause coronary heart disease and increases the risk of infarctation of the heart and other organs.
Cholesterole- Cholesterole is a fat-like compound found in the food, but also syntisized from saturated fat by the body. High intake of saturated fat or of cholesterole itself, therefore elevates the cholesterole level in the body. Cholesterole is a neccessary compund, but in higher amounts it causes clogging of the blood vessels, causes coronary heart disease and increases the risk of infarctation of the heart and other organs.
Trans-fat - This type of fat is chemically altered by processing to yield specific mechanical properties. Margarine often contains this type of fat. This type of fat is dangerous, and is a probably a causal component for heart disease and cancer. There is however one exception: Some amount of fat containing the trans acid conjugated linoleic acid seem to be benevolent for the skin health and may help reduce weight. Conjugated linoleic acid is found in milk and butter.
Common problems of the averidge diet:
The averidge American and European diet generally contains too much fat and carbohydrates combined. The fat consumed is generally a mixture of trans fat, saturated fat and omega-6-poly-usaturated fat. This fat misconsume causes overweight and is probably a major contributing component for the incidence of heart disease, cancer, intestinal inflammatory diseases, rheumatism and other inflammatory conditions.
Recommanded amount of fat in the diet:
A common advice is to let 25-30 % of the energy needed be covered by fat, and the rest by carbohydrates. However, experts do not agree at his point. Some recommand a low carbohydrate diet with more fat, and others recommand a high carbohydrate diet with a low fat amount.
In either case, the combined intake of fat and carbohydrates should not be much higher than your daily energy consumption if you have a normal or wanted weight. If you want to loose weight, this combined amount must be lower. If you want to gain weight, it should be higher.
The right mixture of fat types:
The right mixture of different fat types is as important as the amount of fat in the diet to keep good health. However, you must not take the percent ratios given here too literally, since there is much unagreement about the exact ratios that should be recommanded. Furthermore, if you have an active lifestyle that demands much energy, this is best achieved by increasing the amount of carbohydrates and mono-unsaturated fat.
Mono-unsaturated fat - Ideally as much as 35% of the fat consumption should be from this type of fat. You can find this fat in olive oil, raps oil and walnut oil.
Omega-6-poly-unsaturated fat - 30 % of the fat consumption should be from this fat type. You find it in soya oil and corn oil.
Omega-3-poly-unsaturated fat and omega-9-poly-usatureted fat - 20 % of the fat consumption should be this type. You find it in fish oil and in fat fish. If you suffer from inflammatory conditions like rheumatism and intestinal inflammation, you will probably benefit from increasing the amount of this fat type, and reduce the amount of other fat types.
Saturated fat - Not more than 15 % of the fat consumption should be saturated fat. Saturated fat is found in fat from mammals, coconut fat and in milk.
Cholesterole - The cholesterole level in the body depends upon the combined amount of consumed cholesterole itself and saturated fat. To keep the cholesterole level right, you should not consume too much saturated fat, and not very much of food containing cholesterole, like eggs and spawn.
Trans-fat - This type of fat should ideally not be a part of the diet at all. Margarine, cookies, snacks and often also bread contain this type of fat. It is therefore important to reduce the consume of margarine, cookies, snacks, and to check the composition of the bread you consume.
Conjugated linoleic acid - This is perhaps the only trans fat acid that is benevolent in some amuont. It is found in natural milk fat, and you can buy dietary supplements of this substance. A small amount of this substance may help keep your skin healthy and may help you to reduce weight.
Submitted by Knut Holt - k-holt2@online.no
Knut Holt is a web-designer and internet marketer, with a focus on web-sites dealing with health and scientific information.
http://www.panteraconsulting.com/salg2.htm
This article can freely be copied and reused as long as the the name of the author and the links follow.
Cake Ideas From Our "Most Popular" List
Whether it is a guitar for a teen musician's birthday, a ship for a going away party or a Scooby Doo cake for a child's birthday; the character or novelty cake continues to be a favorite, especially the kind that is so easily made with a mold cake pan. Character and novelty pans are sold at large craft stores and baking supply stores. You can also find them online from well- known suppliers.
We're seeing more and more castle cakes at parties now too, from Cinderella's castle to enchanting sculptures for Renaissance events.
The more unusual birthday party cakes are getting lots of attention lately, such as the volcano cake. It's not your typical chocolate lava cake that's for sure! This one steams and spews lava, thanks to dry ice and one of the fun cake recipes from "Cake Decorating Made Easy!" Here's what one reader wrote about our Video Books:
"I sat glued to the computer watching the videos and reading as soon as I got it. It is wonderful!!! I have lots of instruction manuals that I have tried to follow in the past. Watching your videos once has made all the difference to my cake decorating skills. I especially love the flower making and will be making cakes overflowing with flowers ASAP (its spring here in Australia so perfect timing!!!).
Thank you again for a wonderful, informative, and affordable product"
Fiona Wagga Wagga, (sunny Australia)
Another unique and fun cake idea is the beach pail cake. A variation of the flowerpot cake (a fun one for a gardener or kids by the way), the beach pail cake is a big hit with toddlers who enjoy really digging into their cakes.
A plastic beach pail is filled with pudding cake and topped with a thin layer of cookie crumb sand. Vanilla sandwich cookies are a good choice for this because the filling adds some moisture to the crumbs. And when the cake's "all gone" your toddler has a new toy!
Speaking of toys, doll cakes continue to please. Barbie type dolls featuring a real doll with a cake and icing dress are popular not only with young school age girls, but grown up girls as well. Creating this type of cake appeals to the fashion designer in us!
And last but not least, buttercream and royal icing roses continue to be a top request for cakes from a young girl's birthday to a grandmother's retirement party.
Wedding Cake Ideas
The word from wedding cake designers is "Less is more." Today's bride prefers a far less ornate design. Whether classic or whimsical, understated is often preferred. Fondant continues to be a favorite cake covering because its satiny smooth finish lends itself well to the wedding cake ideas that brides are bringing to their cake decorators.
Many of the more popular cake ideas are coming from an Asian influence, such as white decorations on white icing, accented lightly with red.
Popular wedding cake ideas are also influenced by the current wave of colors that are replacing the white fondant and buttercream.
Ice blue, light blush, rum pink, and lavender are providing the backgrounds for quietly elegant or whimsical decorations such as silver polka dots, sugar crystallized fruits and daisies. Roses, orchids and lilies continue to be part of today's wedding cake ideas.
Of course, decorating alone doesn't make a great cake. Taste and texture count too!
And here's one more cake idea: For an easy to make castle cake, use empty paper towel tubes and ice cream cones (the sugar cone variety) for the turrets. Or just the cones alone can be used.
Cover them first with icing and glue with royal icing to a graduated square or round, stacked cake (use two or more graduated square pans to create the cake). Fly colorful flags off the top of the turrets. These can be made with construction paper, cut in triangular shapes and attached with icing or glue to toothpicks.
If you have enough ice cone turrets to go around, you could even fill the cones with icing - that is if you do this just before serving!
Samantha Mitchell, Co-Author Cake Decorating Made Easy! Vol. 1 & 2 The World's First Cake Decorating Video Books For more popular cake decorating tips along with step by step videos, sign up for our free newsletter at http://www.CakeAnswers.com
Candy Making in 1936
While flipping through an old Cookbook of my mothers, I found it interesting to view the terms used in the candy recipes in the book.
Instructions like 'Just before removing from fire', 'put marshmallows on the end of a hatpin', 'let dry on paraffin paper', and 'turn into a towel that has been wrung dry in cold water' made me think how technology has changed our lives in all areas, even candy making.
I guess one change is that few make their own candy anymore. It is too easy to pick up anything you need at a candy store located in the many malls today, or at the local grocery. And with our fast paced world we don't really have the time that it takes to make candy.
Constant references to 'the fire' brought to mind a picture of a woman in her kitchen with the windows open for ventilation, with her flower sack print apron on stirring a pot over an open flame of a wood burning stove. She was happy, humming to herself as she made a special treat for her family.
Since hats for women are not as popular as they once were I doubt many today would even know what a hatpin looks like much less picture using it to aid in their candy making process.
There was however references to items still used today, like wax paper, sauce pan and fondant. A lot of the recipes are still popular candies today. There were several fudge recipes, recipes for taffy and pralines, coconut candy, different mints and popcorn balls.
Perhaps we should heed the advice that was offered in the book some 70 years ago. This advice was that home-made candies are purer and more healthful than store bought candies because they contain no glucose or other harmful ingredients. They did, however, caution that one should limit the amount of even home-made sweets as large amounts of sugar are harmful when eaten regularly.
The whole book was toned around healthful eating. At the beginning of the book was a food classification chart. It listed foods rich in fats, foods rich in starch, food rich in protein, rich in sugar, rich in organic acids and mineral substances and high vitality foods.
In an increasingly rising population of obese people and rising rate of diabetes, perhaps we should go back to some of the old timer's ways, cook more of our own healthful type meals, make our own homemade candy and limit how much of it we eat on a regular basis.
For a history of candy and some free candy recipes visit: Country Candy Delights
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