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ME,MYSELF AND I...WHO'S RESPONSIBLEHow Can I Tell if a Recipe is Healthy?
How Can I Tell if a Recipe is Healthy?
When I am researching recipes, there are three main characteristics I look for:
The healthiest ingredients are whole fresh or frozen fruits and vegetables, healthy oils like olive oil, walnut oil, grape seed oil, and rice bran oil. Nuts, legumes and soy are healthy ingredients, and so are whole grain breads, and pastas. Meats and poultry should be lean whenever possible, and low fat dairy products are good too. I really like recipes that include several healthy ingredients, rather than just one or two. For example, Wild Rice with Cranberries and Apples is a great healthy dish with a great balance of whole grains, nuts, and fruit. Serve this with a lean chicken breast for an incredibly tasty and healthy meal.
Leave Out Unhealthy IngredientsUnhealthy ingredients include sugar, processed foods, saturated and trans fat, white refined flour, and products made with refined white flour. Evaluating a recipe can be easy. For example, a recipe that calls for processed foods like luncheon meats, processed cheese-products or high fat products like mayonnaise isn't healthy and should not become a recipe you use very often.Sometimes evaluating a recipe is more difficult. Spaghetti and meatballs seems like a healthy meal, but a large portion of the meal is pasta made from refined white flour and the meatballs may have a lot of saturated fat in them. On the flip side, the spaghetti sauce itself is very healthy with lots of tomatoes that give us vitamins and lycopene. Garlic, peppers, herbs seasonings and mushrooms are healthy ingredients you might find in a spaghetti recipe. When you find a recipe that confuses you, just alter the recipe a bit. Make your meatballs from ground turkey meat and use a whole grain pasta, or decrease the serving size and add a big salad on the side. Cooking MethodsThe cooking method used in a recipe is very important. Deep-frying is the least healthy of the cooking methods, especially if the oil is used more than once. Pan frying might be a little better, but still not so good if you use a lot of oil and batters on your foods that absorb a lot of oil. Sauteing in a bit of olive oil or canola oil is better, and roasting in an oven is better yet. Boiling vegetables will not add any extra calories, but you will loose some of the valuable nutrients when you drain off the cooking water. Microwaving is a great way to cook vegetables because it is quick so not many nutrients are lost.Here are a couple examples of recipes prepared with different methods. Potatoes are a nice source of vitamin C and fiber if you leave on the skins. A medium sized baked potato only has about 100 calories and is a healthy food when cooked in this manner. A french-fried potato is not so healthy. The fat used to deep-fry the potato is not healthy, and the potato absorbs a lot of oil, so the same size potato that is french fried has many more calories and fat. If you like french fries, try slicing the potato into strips and lightly coat the strips with olive oil. Bake them on a baking sheet until they are tender. Another example of good verses bad cooking methods would be this example with a chicken breast. Baking a chicken breast in the oven with some salsa or chicken broth is a healthy way to prepare the chicken. If you take that same chicken breast, coat it with a batter and deep fry it, that piece of chicken becomes an unhealthy, fattening food. Always look for healthy ingredients. Avoid unhealthy ingredients or find healthier substitutes. Choose recipes that let you bake, roast, or lightly saute your foods. Courtesy of Healthy Cooking Tips Chef Tim Johnson Remember...Grace is upon you so eat to live! EARLY NATIVE AMERICANIngredients:
5 1/2 lbs of grassfed bison osso buco shank or other grassfed or certified organic shank meat of choice 1 tablespoon of butter 1 tablespoon olive oil 1 cup of All purpose unbleached flour 2 cups diced brown onion 2 carrots diced 6 cloves of garlic smashed and minced 2 medium leeks washed and sliced 2 bay leafs 2 1/2 lbs of fresh tomatoes roughly chopped 1/2 cup of red wine 1/2 cup of pomegranate juice 1 cup of beef stock Zest of 1 lemon 2 tablespoons of chopped parsley Salt Fresh cracked pepper Method:
Heat a large Dutch oven or other large braising pan over medium high heat. Add butter and olive oil to pan. Place about 1 – 1 1/2 cups of flour in a bowl. Dredge shanks in flour and generously salt and pepper to taste. Quickly brown both sides of meat in on medium high heat and remove from pan. If necessary add equal amounts of oil and butter and heat through. Add vegetables, garlic. Sauté until tender and lightly brown (about 7 minutes). Add tomatoes and crush with wooden spoon if necessary. Add wine, pomegranate juice and bay leaves. Cover and simmer until liquid has reduced by half. Add stock, cover and simmer slowly over until veal is tender about 4 – 6 hours Courtesy of Healthy Cooking Tips
Chef Tim Johnson
Remember...Grace is upon you so eat to live! WHAT ARE YOU BUYING!Fresh Fish
Fish are delicate creatures, and begin to deteriorate as soon as they are lifted from the water. Obtaining the freshest fish possible can make all the difference between a family who adores fish in all its varied forms, and one that detests the mere mention of it.
The Retailer
Spend a little extra time talking to the fishmonger. Find out who the wholesaler is, and where the fish was caught. While modern transportation has made it possible to savor Dover sole in the heartland, local is still your best bet. Ask if the fish has been previously frozen. Flash-freezing techniques have improved to such an extent that texture is hardly if at all affected by freezing, but previously frozen and thawed fish cannot be refrozen: it must be used on the day of purchase. Ask for recommendations on choosing the fish, and how it is best prepared. A good fishmonger will know these things and more. Whole Fish
Steaks and Fillets There are many good reasons to buy steaks and fillets. The cleaning is done for you, it is possible to buy just the right amount for your needs, and mealtime preparation is shortened. To choose fish steaks:
Courtesy of Healthy Cooking Tips Chef Tim Johnson Remember...Grace is upon you so eat to live! SPANISH FLAVOR!Paella
8 chicken legs
In a large pan, brown the chicken legs and sausages in the olive oil. Add chopped onions and garlic, brown. Remove meat mixture from pan and reserve. Add rice to pan and cook until slightly golden and transparent. Add salt and pepper. Bring stock to a boil. Dissolve saffron in the boiling stock. Cover rice with the stock and put the meat mixture back in the pan. Cover and cook slowly until the liquid is absorbed (about 30 minutes) on the cooktop. Marinate shrimp for at least one hour. Remove from marinade before adding to paella pan after the liquid has absorbed into the rice. Garnish paella with mussels/clams, artichoke hearts, pimentos, peas, crab and lobster. Cover and let the garnish ingredients steam for 20 minutes over a low fire (so the rice on the bottom does not burn). Serve with lemon sections. Courtesy of the Healthy Cooking Tips Chef Tim Johnson Remember...Grace is upon you so eat to live! A TASTE OF ITALYTruffle Risotto Milanese 5 cups, Chicken stock
In a large saucepan, heat the oil over medium heat. Add onion and cook until the onion is softened and translucent, about 2 minutes. Add the rice and stir for 1 minute, until well coated with oil. Add the wine and cook, stirring until the wines just evaporates. Add 1/2 cup of the simmering stock and cook, stirring constantly, until the rice is almost tender, but still slightly firm in the center, 20-25 minutes. Add cheese, truffles and season with the salt and pepper to taste. Continue to cook, stirring and adding stock as necessary, 1/4 cup at a time, until the rice is tender but still firm and is velvety from its own sauce. Stir in butter and serve hot, garnished with additional truffle shavings, as desired. Courtesy of Healthy Cooking Tips Chef Tim Johnson Remember...Grace is upon you so eat to live! THE FLAVOR OF LOVE!Chef Tim's Marinade of Love
INGREDIENTS (Nutrition)
DIRECTIONS
Courtesy of Healthy Cooking Tips Chef Tim Johnson Remember...Grace is upon you so eat to live! DESSERTSCreate Your Own Coffeecake
If you understand how to vary the recipe, you only need one basic coffeecake in your repertoire. My all-purpose version consists of four components: batter, cream cheese filling, fruit preserves and crumb topping. The last three can be changed (or in some cases, omitted) to create a custom cake.Yogurt gives the batter enough heft to support the cream cheese, preserves, and crumble. But in the oven, the thick batter rises into a feather-light, moist, tender cake. The optional cream cheese layer gives it an irresistible tang and keeps it moist, while the fruit layer helps define the cake. The crumble topping consists of large, sweet clumps that bake into crisp, toffee-flavored bits, which adhere beautifully to the cake and don't fall off when cut. To form the impressive, clay-like clumps, knead the ingredients with your hands rather than with a fork. Choose nuts, coconut or oatmeal to flavor the crumble. Or keep it simple with just flour, sugar and butter. To preserve the crumb topping, don't invert this cake onto a wire rack to cool. Instead, make the foil sling as instructed. After a five-minute rest, lift the cake from the pan with the foil sling, then transfer it to a wire rack to keep it from steaming in the pan. If you own a 10-inch springform pan, you can skip the foil step and loosen the clasp on the pan after running a sharp knife around the perimeter. This coffeecake holds well at room temperature overnight when wrapped in foil, not plastic wrap. Courtesy of Healthy Cooking Tips Chef Tim Johnson Remember...Grace is upon you so eat to live! YOU CAN DO IT!Tips and Secrets Cooking itself is an art that is not easy. To conjure truly sumptuous meals, one must have great skill, discipline, and of course, passion to satisfy people's tastes. Most celebrities have higher standards of food taste as compared to ordinary folks, for their immense wealth and connections allow them to taste the most delectable dishes on the planet. Hence, it takes much more than ordinary cooking to make these celebrities burp and smile. What does it take to achieve culinary heaven within the standards of famous people? Here are some tips and secrets on the preparation and handling of basic food for you to go by. General Cooking Must-Knows Before you start cooking, choose recipes that are not too complicated. Too difficult recipe steps can be overwhelming. Be aware of how much resources you can acquire and how much time you can invest on the cooking process. Assemble all your ingredients in one place before you cook to avoid stressing out over lost ingredients in the middle of the cooking process. Arrange also the utensils and other things you're going to need for a more organized cooking. Never ever put cooked or ready-to-serve foods on plates, cutting boards, or other surfaces where you have placed raw meat, fish, poultry, or other foul smelling food. Wash these surfaces first with hot, soapy water to remove all unwanted smell. Experiment with different colors and textures in meals and bring out that creative side. You can also learn variations of one specific dish. You can try recipes from other cultures and make it your own. Or you can completely invent a dish out of the blue. All it takes is imagination and good taste buds and you're sure to conjure delectable dishes with your own twist. Basic Cooking Secrets: Add a variety of vegetables to meat dishes to reduce the amount of meat you eat and increase your vegetable intake. Add fiber such as oatmeal, wheat germ, Raisin Bran, Bran Flakes or All-Bran to muffins and breakfast breads. Add various kinds of fruit or vegetable to baked breads to make them interesting and more flavorful. Bake foods using non-fat marinades to retain moisture. Brown meat pieces and crumbled hamburger, drain off fat, and rinse in strainer with hot water before adding to a recipe. Chocolate Cake. Add a teaspoon of vinegar to your cake mix for a more delicious chocolate cake. Decrease sodium by using unsalted ingredients. Experiment with a variety of spices and herbs in your dishes to make them interesting. Grating Cheese. For easier shredding, put the cheese first in the freezer for thirty minutes. Grill or roast meat on a rack so the fat drips away. Icing. Add a pinch of soda bicarbonate to your icing to retain the icing's moisture and prevent cracking. In place of sour cream, try , yogurt or pureed lowfat cottage cheese. Make marinades with juices and broth instead of oil Pie Pastry. To create flakier pastry, substitute a teaspoon of vinegar for one teaspoon of cold water called for in the recipe. Poach foods by simmering them in hot liquid such as broth, water, wine, or juices; no fat required. Reduce sugar by 1/4 to 1/3 in baked goods and desserts. Substitute flour for the omitted sugar. Refrigerate all stocks, stews, and soups and remove the congealed fat before reheating. Replace heavy cream with evaporated skim milk or lowfat yogurt. Spaghetti Sauce. Add a pinch of soda bicarbonate to spaghetti sauce to remove any acid taste from the tomatoes. Steam your vegetables in a basket over boiling water or in a food steamer. Stir fry meat and vegetables in a wok using broth or a dab of olive or canola oil. Substitute 2 egg whites for one whole egg or three whites for two whole eggs. Tender Meat. Putting one to two tablespoons of vinegar on your meat helps in tenderizing the meat while you are cooking. Trim all visible fat from meats before cooking. Use applesauce or other fruit purees in place of butter or oil in baked goods. Use fruit and vegetable salsas to spice up or add zip to meats and vegetables. Use cooking spray to reduce the need for oil and butter. Use sharp cheeses in your cooking; you can use less and still retain flavor or experiment with using low-fat or fat-free cheeses. Use skim milk in place of whole milk. Use spices in baked goods. For example reducing sugar and adding cardamom, cinnamon, nutmeg or vanilla to your recipes. Use whole grain for part of your ingredients instead of highly refined products such as whole wheat flour, whole cornmeal, and oatmeal. Vanilla. Make your own vanilla concentrate by placing two split and chopped vanilla pods in a liter of vodka or bourbon. Don't be afraid to fail the first few times. Courtesy of Healthy Cooking Tips Chef Tim Johnson Remember...Grace is upon you so eat to live! WILD GAMEVenison Chops with Blackberry Compote
Serves 8
For compote 2 tart apples such as Granny Smith, cut into 1/3-inch dice 1 cup brandy ¼ cup of brown sugar 4 cups blackberries, halved lengthwise (1 lb) 1 tablespoon unsalted butter 1 teaspoon thinly sliced fresh mint
For Venison 8 (3-4 oz.) venison chops 2 tablespoons finely chopped fresh rosemary 1 teaspoon salt 1 teaspoon cracked black pepper 2 tablespoons vegetable oil
Make compote: Bring apples, brandy, and sugar to a boil in a 3-quart heavy saucepan, stirring, then boil until liquid is reduced to about ¼ cup, about 12 minutes. Stir in blackberries and remove from heat.
Cook venison and finish compote: Put oven rack in middle position; preheat oven to 500 degrees F. Pat chops dry, then stir together rosemary, salt, and cracked pepper. Rub all over chops. Heat 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, then sauté 4 chops, turning over once, until well browned, about 4 minutes total. Transfer to a shallow baking pan. Cook remaining 4 chops in the same manner. Roast chops in oven until medium, about 8 minutes. Let chops stand, loosely covered with foil, 5 minutes. While chops stand, reheat compote over moderately low heat, gently stirring, until hot; gently stir in butter, mint, and salt and pepper to taste. Courtesy of Healthy Cooking Tips Chef Tim Johnson Remember...Grace is upon you so eat to live! CHOPPING BOARDS AND GERMSWooden or Plastic ... some myths on chopping boards (KitchenTips)
I have always opted for a wooden chopping board, simply for esthetic reasons, but at some point I was rather concered about germs that may remain in the wood. The reason for this was perhaps the fact that new plastic cutting boards were advertised on TV, trying to convince everyone that plastic was better because it is non-porous. Courtesy of Healthy Cooking Tips
Chef Tim Johnson
Remember...Grace is upon you so eat to live! SAFETY,FIRSTStoring Fresh, Frozen or Cooked Meat Safe (KitchenTips)
So, what do you do when you get home from the supermarket? Courtesy of Healthy Cooking Tips
Chef Tim Johnson
Remember...Grace is upon you so eat to live! PERFECT,PERFECT,PERFECTCooking a perfect Risotto (KitchenTips)
Follow the steps below for a perfect Italian style risotto. Couryesy of Cooking Tips
Chef Tim Johnson
remember...Grace is upon you so eat to live! FOOD SAFETYWhile food safety controls are being tweaked, here are 15 tips on making your food safer, from the market to the table.
1. Consider your source. Eating locally grown food is becoming more popular, but that doesn't necessarily mean it's safer than supermarket produce. Locally grown food is pretty much on par with what you would find in a supermarket, in terms of food safety. At farmers markets, you may get the chance to meet and talk with the people who produced your food. Farmers markets have become more common, with 4,385 U.S. farmers markets in 2006, up from 1,755 farmers markets in 1994, according to the U.S. Department of Agriculture (USDA). Eating food shipped from overseas? The melamine-tainted animal feed ingredients came from China. But that doesn't mean that all imported food is suspect. "The assumption that the imported products are unsafe is absolutely not true. In fact, there are as many outbreaks associated with foods grown in the United States. So blaming it on imported products, I think, is a cop-out. 2. Map your supermarket route. Don't cruise the store aisles aimlessly. Gather nonperishable items first, fresh or frozen goods last. That strategy minimizes the time that perishable goods sit in your shopping cart instead of in a freezer or refrigerator. 3. Be choosy. Select fresh produce that isn't bruised or damaged. Check that eggs aren't cracked. Look for a clean meat or fish counter and a clean salad bar. Don't buy bulging or dented cans, cracked jars, or jars with loose or bulging lids. If fresh-cut produce (such as half a watermelon or bagged salad mixes) is on your shopping list, choose those that are refrigerated or surrounded by ice. 4. Pack it up. At the grocery store, bag fresh fruits and vegetables separately from meat, poultry, and seafood products. Bring an ice chest to keep frozen or perishable items if it will take more than an hour to get those items home. No ice chest? If it's hot outside, put the groceries in the air-conditioned passenger area of your car instead of putting them in the trunk, which may not have air-conditioning. 5. Keep your kitchen clean. Wash your cutting boards, countertops, refrigerator, pots, and utensils regularly in hot, soapy water, especially after they've been in contact with raw meat, poultry, and seafood. 6. Check your cutting boards. They shouldn't have lots of cracks and crevices where bacteria can lurk. 7. Sanitize. The FDA recommends periodically sanitizing your cutting boards, countertops, and kitchen sink drain with a homemade mixture of one teaspoon of chlorine bleach to one quart of water. Sponges and dishcloths can house bacteria, so wash them weekly in hot water in the washing machine. 8. Store your food properly. Refrigerate frozen and perishable items as soon as possible. Don't store foods near household chemicals or cleaning products. Some produce -- like onions and potatoes -- don't need to go in the refrigerator, but don't store them under the sink, where they could be damaged by leaky pipes. 9. Check the refrigerator and freezer temperature. Set the refrigerator temperature to 40 degrees Fahrenheit, set the freezer to zero degrees Fahrenheit. Use a refrigerator thermometer to check those temperatures periodically. 10. Wash your hands. Before you handle food, lather up with soap and hot water, washing your hands for at least 20 seconds. Repeat after handling produce, meat, poultry, seafood, or eggs. 11. Wash fruits and vegetables in running water. A small scrub brush may help, but don't use soap or other detergents to wash produce. What about produce washes? "All of these solutions and washes may have some applications but studies show that washing with water is as safe as anything else," says Pillai, who calls water the "most effective, the safest, and the cheapest" way to wash produce. 12. Thaw foods in the refrigerator, not on the countertop. It may take longer, but it's safer. 13. Cook foods thoroughly. Use a meat thermometer to make sure meat is fully cooked. Never put cooked meats on an unwashed plate or platter that has held raw meat. 14. Store leftovers safely. Refrigerate leftovers in tight containers as soon as possible and use them within three days. When in doubt, throw it out. 15. Maintain perspective. There's no such thing as a zero risk. There's no such thing as a sterile product.. Everyone in the U.S. should get more education about food safety, so the responsibilities are being spread all across from the proverbial farm to fork. While you can't control everything that affects your food, you should not lose a sense of reality. I still believe that we have one of the safest supplies of food in the world. Courtesy of Healthy Cooking Tips Chef Tim Johnson Remember...Grace is upon you so eat to live! THE NEED IS HERE!How to use natural organic food to make healthy recipes even healthier.Why use a healthy recipe but use conventional ingredients? Use natural organic food to make every recipe healthier. When we started out trying to change our diet, we came up pretty quickly with a general philosophy of healthy eating. Use the sorts of ingredients that human bodies are designed to eat...those that are natural and without artificial additions of any kind. This left out most of the so called "healthy" ingredients used today, such as various butter substitutes and sugar substitutes. We didn't want to be part of an ongoing experiment to see which of those really were healthy and which would cause health problems down the road. We needed to avoid milk, eggs, and other allergens. We discovered that many recipes that call for eggs can either be used successfully without eggs, or can use egg substitutes that are simple and healthy. Avoiding refined white sugar was a big issue for us, with a baby quickly growing up into a toddler. We came up with various natural sugar substitutes that could replace the use of refined white sugar in recipes. Avoiding refined white flour was another biggie for us, so we came up with various flour substitutes to use in place of white flour. Not everything works well with these substitutes, but many recipes do. Courtesy of Healthy Cooking Tips Chef Tim Johnson Remember...Grace is upon you so eat to live! FOOD FOR YOU!Cooking Tips For Vegetables
If you’re new to cooking, a few tricks of the trade can help make it easier and more fun. Even if you’re an experienced cook, you can always learn a few new tips. Here are some suggestions that might have you saying, “Why didn’t I think of that?”
Stir-Frying Tips
Microwave Tips
Aubergines
Beetroot
Cabbage
Cucumbers
Garlic
Leafy Greens
Potatoes
Squash
Swedes and Turnips
Sweet Corn
Courtesy of Healthy Cooking Tips Chef Tim Johnson Remember...Grace is upon you so eat to live! DETOXIFYHow to Eliminate Excitotoxins from Your Diet
Manufacturers add excitotoxins to your foods as flavorings and preservatives. An excitotoxin is a substance that affects the cells in the brain. It enters the cell and excites it into frenzied activity until it dies from exhaustion. Instructions:Step 1: Step 2: Step 3: Step 4: Step 5: Courtesy of Healthy Cooking Tips Chef Tim Johnson Remember...Grace is upon you so eat to live! The Diabetecal WayTen Delicious Dishes to Help Defeat DiabetesCourtesy of Healthy Cooking Tips Chef Tim Johnson The food you eat plays a crucial role in your health. Certain foods can even help in the prevention and treatment of diabetes. In diabetes, the cells of the body cannot get the sugar they need. Glucose, a simple sugar, is the body’s main fuel. It is present in the blood even if you don’t eat any sugary foods, because the foods we eat are broken down into glucose. A hormone called insulin signals the body’s cells to let glucose in. In people with diabetes, glucose cannot get into the cells where it is needed. People with type 1 diabetes do not have enough insulin to signal the cells to let in glucose, so it builds up in the blood stream. People with type 2 diabetes or who are at high risk for diabetes are said to be insulin resistant, meaning that while there is enough insulin present, the cells aren’t paying very close attention to the signal. Being above one’s healthy weight and choosing a fatty diet increase the likelihood of insulin resistance. Both types of diabetes are reaching epidemic proportions: An average American born in 2000 has a one in three chance of developing diabetes, according to the Centers for Disease Control. Low-fat, fiber-rich diets built from legumes, vegetables, whole grains, and fruits help individuals avoid diabetes and control blood sugar levels. Such diets can also prevent complications in people who already have diabetes. Choosing the right foods can make a world of difference to your health. Look for delicious, minimally processed foods from plant sources. Here are ten tasty choices for the prevention and management of diabetes:
Living for Today Lets Get It Right!5 Tips for Busy CooksMany people say they are too busy to cook, but no one seems to be too busy to eat! This is often remedied by a lot of eating out, take-out, and make-do meals. I’d like to encourage people cook and eat at home, so here are some of my tried-and-true tips for making cooked-from-scratch meals a daily reality, even after the most exhausting days:
For youVerjus
A wonderful alternative to vinegar or lemon juice in sauces, marinades, and salad dressings, verjus (pronounced vair-zhoo) is the unfermented juice of unripe wine grapes. The French have known about this “green juice” since medieval and renaissance times and have been cooking with it for nearly 800 years. Although it’s a little expensive, I’m sure you will be thrilled with the results and agree it’s well worth the effort of ordering it.
Verjus contributes a subtle note of acidity to food, heightening flavors and refreshing the palate at the same time. Acidity controls the balance of the main taste sensations of saltiness, bitterness, and fat on your palate; this is why vinegar and lemon juice is used in many recipes. Verjus does not contain any acetic acid, a main component of vinegar. It’s acidity is gentler and better balanced than the citric acid in lemon juice. Could this be the secret ingredient that has made so many great restaurant dishes hard to duplicate in the home kitchen? Remember... Grace is upon so eat to live!™ Chef Tim Courtesy of Healthy Cooking Tips © 2006 Chef Tim & Associates All Rights Reserved.
CookingCooking MethodsOf your influence on food the most important is choice. The next is how you cook it.
Heating helps break down food structure so nutrients are more available. In moderate cooking few nutrients are lost and those that remain are more easily assimilated. Excessive heat damages nutrients in food. Vitamins are extremely sensitive to heat and minerals can be drawn out of food when cooked in water. Steaming vegetables is the best way to cook them. This way you retain micronutrients and yet make the vegetables more digestible. Fruits are best eaten raw, retaining all nutrients. Microwaving is never a good idea. A prestigious medical journal reports that microwave cooking alters food enough to cause, upon ingestion, "structural, functional and immunological changes" in the body. It further says that the microwave transforms the amino acid L-Proline into D-Proline, a proven toxin to the nervous system, liver and kidneys. Remember...Grace is upon you so eat to live!™
Chef Tim
Courtesy of Healthy Cooking Tips
© 2006 Chef Tim & Associates. All Rights Reserved.
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