Is there in this new era of our technological world, existed a particular “right way” or even a “good way” to eat? To maintain a balance diet that will give you all vitamins and minerals our body need? Well, for me I think there is. I believe that the Mediterranean diet is a GOOD WAY to eat. Not only because it’s good for your health but also because it’s good for the economy and the environment. It gives you a sense of good food and justice, for not help destroy our surroundings.
The Mediterranean diet is good for the health because it has high consumption of unsaturated fat, specifically olive oil which lowers cholesterol, a high issue in the world today. Also is convenient for the economy as it has a high consumption of vegetable and fruits which are affordable for people and in high availability. It’s also good for the environment because it has a very low consumption of meat which leads to lower unnecessary deaths of animals.
Health argument
The Mediterranean diet is high in unsaturated fat, vegetable, fruits and grains and low in fish, meat and dairy products. Which in our body bring a perfect balance of required “bad and good” fat, minerals and vitamins. The high consumption of unsaturated fat, especially olive oil lowers the cholesterol levels in the blood. Unlike Americans diets which is high in animal fat. (Martin Bruegel, "Alimentary identities, nutritional advice, and the uses of history”). Also, because the Mediterranean diet relies in plant food, which in itself is associated with a significantly longer life expectancy, which is also a prominent problem in Americans diet because of the alarming increase in mortality rate. (Mediterranean Diet Leads To Longer Life, Science Daily)
Accessibility Argument
The Mediterranean diet is not only very healthy and good for our bodies but is also very economic; it has a high consumption of vegetables, fruits and grains, which is affordable and available to everyone. Also, because of globalization the Mediterranean diet has increase in popularity because of its low impact in economy change. (Regmi A, Ballenger N, Putnam J. Economic Research Service, US Department of Agriculture) The Mediterranean diet also will impact the economy in other ways, if we were to approve and follow it, it will get ride of malnutrition, obesity in both adult and children’s, it will also help in poverty reduction and economic development because of its plants food which are of high demand and every country would be able to produce. (UNS & APCNS International Congress of Clinical Nutrition Optimal Health through Sustainable Nutrition A Conference of the International Union of Nutritional Sciences Brisbane 11-14 August 2004).
Ethical Argument
The Mediterranean diets just like vegetarians look up to certain ethical morals, maybe not as strict as vegetarians but almost so, they eat none to very low amount of animal food. Because of its subsequent slaughtering, and consumption of meat or animal products view as unethical. Some may not eat meat because of the slaughtering but because of its bad for their bodies. (Vegetarianism Good For The Self And Good For The Environment" at The Jain Study Circle) This view pacifies animal rights and workers issues. Because they don’t consume much meat it stops the unnecessary burn of fossil fuels and animal slaughter. (Vegetarianism Good For The Self And Good For The Environment" at The Jain Study Circle, http://www.env-econ.net/2006/06/diet_and_the_en.html)
But even thought the Mediterranean diet follows a balance diet, is also very similar to the American heart association diet recommendations, the heart association says that because the diets of Mediterranean peoples contain a relatively high percentage of calories from fat. It is thought to contribute to the increasing obesity in these countries, which is becoming a concern. Even thought Mediterranean only consumes unsaturated fat, the guidelines of the American heart association says is recommended to eat more saturated fat. But, more than half the fat calories in Mediterranean diet come from unsaturated fats, which doesn't rise blood cholesterol levels the way saturated fat does. The incidence of heart disease in Mediterranean countries is lower than in the United States. Death rates are lower, too. So, in perspective higher chance of life expectative and healthier ways are good ways to eat. (© 2006 American Heart Association, http://www.americanheart.org/presenter.jhtml?identifier=4644)
In conclusion, it doesn’t matter what diet you follow, but what matters is that is design to help and improve your body, to protect your skin and not let it die, to extend your life and enjoy it to the maximum. That’s why is good for people to know what’s good to eat. Because is not only about feeding but about your composition, how a hot dog affects your insides. To know how to take care of the only body protection we have, to make a best of this life. (http://www.drgreene.org/body.cfm?id=21&action=detail&ref=190)
The sources used in this paper are a mix from the reference given to me in the outline, and the ones that are not are researched recognized paper wither by medical institutions or government agency.
Monday, February 26, 2007
Friday, February 9, 2007
hopefully i will be in the herbs group...
Me and stephanie went down to 101 today with th rest of the class to begin research on our project which involves the growing of chickens and herbs. I realize im not very into raising chickens since when i was a little girl when a chicken i had as a pet pecked me in the finger and drew blood, so having valid excuse to not go near chikens for a very long while, have decided to grow herbs, and this is my research that i performed with stephanie because she didnt have a computer....http://www.backyardgardener.com/herb/
The Herb Garden
The herbs I have grown are listed below with instructions for growing them. Perhaps inexperienced gardeners as well as those who have not yet had the pleasure of growing these interesting plants will give some thought to starting a small herb garden. Even a small plot 4 by 6 feet will grow all a small family would need. If not grown for use in cooking, herbs are worth growing for pleasant aromatic foliage and some of them for the beauty of the flowers as well. Herbs can be used fresh for garnish in salads and to perk up the flavors of bland vegetables or to add flavor to meats and stews in which case one needs only to nip off a few leaves when wanted.
To dry herbs for winter use cut off tops of the leafy varieties in midsummer and wash them off with cold water. Hang them up just long enough for the drops of water to evaporate, then tie the stems together and place in a paper bag with stem ends at the opening and close the bag with a rubber band. Use a paper clip as a hook through the band and place the other hooked end over your line where you are going to hang the herbs to dry, indoors. After 2 or 3 weeks remove from paper bags, crumble the leaves and place on a shallow pan and dry out in the oven with the setting at "warm" or at least not over 100 degrees. Some herb enthusiasts dry them by spreading them out on trays or sheets of hardware cloth covered with cheese cloth and place in a dry area. To dry seed heads allow them to grow until seeds are mature and ready to drop from the plant. Cut seed heads on a very dry day and spread on clean paper (not newspaper). It is better to keep them in the sun the first day as little insects, which may have been secreted in the heads, will leave as the seeds dry out. Store herbs in glass jars or other airtight containers in a cool place.
HERBS TO GROW FROM SEED
BASIL, SWEET (Ocimum basilicum) Both green and 'Dark Opal' basil are attractive plants for the garden. I prefer to plant the seed where it is to grow directly to -the garden in mid-May. Germination usually occurs in 7 to 10 days. Basil is not difficult to transplant. Grows to 18 inches; space 12 inches between plants. 'Dark Opal' has beautiful deep red foliage and lovely pink flowers and is excellent to use along a walk or as a solid bed for decoration in the garden. Basil is very good to use to flavor tomato juice and tomato pastes.
BORAGE (Borago officinalis) This has pinkish blossoms which turn blue like the perennial pulmonaria. It is an annual and should be planted directly to the garden in early May in the North. Growing to 2 feet it should be spaced 10 inches apart. Germinates in 7 -to 10 days. Resents transplanting except when quite small. It is excellent used in tossed salad to add a most elusive flavor.
CHERVIL (Anthriscus cerefolium) Although this plant will germinate in the fall and live over the winter I would advise the inexperienced gardener to grow it as an annual, sowing the seed to the garden in mid-May (in this area). Grows to 2 feet and should be spaced 8 inches apart. Grows quickly and is mature in 6 weeks. Resents transplanting. Fresh leaves can be frozen in small packets after washing carefully. Excellent to flavor egg dishes.
CHIVES (Allium scboenoprasum) This is a perennial plant growing from bulblets. They are really very easy to grow from seed. Mine, started under the fluorescent lights as well as in the greenhouse in the spring germinated in 10 days. The tiny little plants look like fragile spears of grass. When transplanted they wilt slightly. Even during a continued drought they grow very well. Mature plants grow to 12, inches; space 6 inches apart. They are very hardy even in cold locations. Flowers are pretty enough so that chives can be grown as a border or in the rock garden. Fine in salads, egg dishes and sauces of all kinds. Potted up, chives will grow on a sunny windowsill in winter.
DILL (Anethum graveolens) This is an easily grown annual with feathery foliage. Blossoms are tiny and pale yellow. Grows to 21/2 feet in my garden and germinates in 7 to 10 days planted at the same time as tender vegetables. Resents transplanting. May be spaced as close as 4 inches apart. Self-sows readily. Fine for use in pickling and to flavor meats.
LAVENDER (Lavandula). I have had excellent success with germinating seeds of lavender giving a four-week pre-chilling period in the coldframe before bringing into the greenhouse with germination in 14 days. This year sown under the lights the seeds germinated in 15 days with no pre-chilling period. This is a hardy perennial with gray foliage and spikes of fragrant lavender flowers, which when dried are used to perfume the linen chest and for sachets. Dry easily when hung free in a dry garage or attic.
MARJORAM, SWEET (Majorana hortensis) This is a perennial in frost-free sections of the South but is grown as a hardy annual in the North. Sow seed indoors with germination in 7 to 10 days. Grows to 12 inches; space 6 inches apart. Plants may be potted up and grown in the greenhouse or sunny window over -the winter. Adds a delicate flavor to lamb, fish, salads and soups.
MINT (Mentha spicata) This mint is very easy to grow. It is a hardy perennial and spreads by root stolons. Sown indoors seed germinates in 10 to 15 days. It grows to 2 feet and is rather sprawling, in habit. Space 12 inches apart. Is at its best in good rich soil. Fine to use for mint jelly and in mint juleps, lemonade and other fruit drinks.
SAGE (Saivia officinalis) This is a hardy perennial in our location and is often grown in gardens for its pretty foliage and spikes of bluish flowers. Seed sown indoors germinates in 14 days. Grows to 2 feet and should be spaced 12 inches apart. Can be sown outdoors in May with germination in 21 to 30 days. Fine herb for dressings for chicken, turkey, pork and for flavoring sausages.
SAVORY, SUMMER (Satureja bortensis) This is an easily grown annual being best planted in mid-May in our location directly to the garden where it is to grow with germination in 7 to 10 days. Grows to 12 inches tall; space 5 or 6 inches apart. Good to flavor fish dishes, beans and soups.
SESAME (Sesamum orientale) This herb has whitish colored leaves and pretty pink flowers. Needs warmth for germination and should not be planted into the garden until -the soil and air are very warm; about 70 degrees. This would be in late May in our location. Germination will take place in 3 to 7 days. Although they grow 21/2 to 3 feet they need but 9 or 10 inches between plants as they do not branch. Seeds are used to flavor breads, crackers and cookies.
THYME (Thymus vulgaris) This is a hardy perennial being of somewhat shrubby growth. Leaves are cut for drying before the blossoms are open. It is easily grown from seed sown indoors with germination in 21 to 30 days. Grows slowly when young. Grows to 12. inches; space 8 inches apart. It needs rich soil. Thyme is used for flavoring soups and poultry dressing.
The Herb Garden
The herbs I have grown are listed below with instructions for growing them. Perhaps inexperienced gardeners as well as those who have not yet had the pleasure of growing these interesting plants will give some thought to starting a small herb garden. Even a small plot 4 by 6 feet will grow all a small family would need. If not grown for use in cooking, herbs are worth growing for pleasant aromatic foliage and some of them for the beauty of the flowers as well. Herbs can be used fresh for garnish in salads and to perk up the flavors of bland vegetables or to add flavor to meats and stews in which case one needs only to nip off a few leaves when wanted.
To dry herbs for winter use cut off tops of the leafy varieties in midsummer and wash them off with cold water. Hang them up just long enough for the drops of water to evaporate, then tie the stems together and place in a paper bag with stem ends at the opening and close the bag with a rubber band. Use a paper clip as a hook through the band and place the other hooked end over your line where you are going to hang the herbs to dry, indoors. After 2 or 3 weeks remove from paper bags, crumble the leaves and place on a shallow pan and dry out in the oven with the setting at "warm" or at least not over 100 degrees. Some herb enthusiasts dry them by spreading them out on trays or sheets of hardware cloth covered with cheese cloth and place in a dry area. To dry seed heads allow them to grow until seeds are mature and ready to drop from the plant. Cut seed heads on a very dry day and spread on clean paper (not newspaper). It is better to keep them in the sun the first day as little insects, which may have been secreted in the heads, will leave as the seeds dry out. Store herbs in glass jars or other airtight containers in a cool place.
HERBS TO GROW FROM SEED
BASIL, SWEET (Ocimum basilicum) Both green and 'Dark Opal' basil are attractive plants for the garden. I prefer to plant the seed where it is to grow directly to -the garden in mid-May. Germination usually occurs in 7 to 10 days. Basil is not difficult to transplant. Grows to 18 inches; space 12 inches between plants. 'Dark Opal' has beautiful deep red foliage and lovely pink flowers and is excellent to use along a walk or as a solid bed for decoration in the garden. Basil is very good to use to flavor tomato juice and tomato pastes.
BORAGE (Borago officinalis) This has pinkish blossoms which turn blue like the perennial pulmonaria. It is an annual and should be planted directly to the garden in early May in the North. Growing to 2 feet it should be spaced 10 inches apart. Germinates in 7 -to 10 days. Resents transplanting except when quite small. It is excellent used in tossed salad to add a most elusive flavor.
CHERVIL (Anthriscus cerefolium) Although this plant will germinate in the fall and live over the winter I would advise the inexperienced gardener to grow it as an annual, sowing the seed to the garden in mid-May (in this area). Grows to 2 feet and should be spaced 8 inches apart. Grows quickly and is mature in 6 weeks. Resents transplanting. Fresh leaves can be frozen in small packets after washing carefully. Excellent to flavor egg dishes.
CHIVES (Allium scboenoprasum) This is a perennial plant growing from bulblets. They are really very easy to grow from seed. Mine, started under the fluorescent lights as well as in the greenhouse in the spring germinated in 10 days. The tiny little plants look like fragile spears of grass. When transplanted they wilt slightly. Even during a continued drought they grow very well. Mature plants grow to 12, inches; space 6 inches apart. They are very hardy even in cold locations. Flowers are pretty enough so that chives can be grown as a border or in the rock garden. Fine in salads, egg dishes and sauces of all kinds. Potted up, chives will grow on a sunny windowsill in winter.
DILL (Anethum graveolens) This is an easily grown annual with feathery foliage. Blossoms are tiny and pale yellow. Grows to 21/2 feet in my garden and germinates in 7 to 10 days planted at the same time as tender vegetables. Resents transplanting. May be spaced as close as 4 inches apart. Self-sows readily. Fine for use in pickling and to flavor meats.
LAVENDER (Lavandula). I have had excellent success with germinating seeds of lavender giving a four-week pre-chilling period in the coldframe before bringing into the greenhouse with germination in 14 days. This year sown under the lights the seeds germinated in 15 days with no pre-chilling period. This is a hardy perennial with gray foliage and spikes of fragrant lavender flowers, which when dried are used to perfume the linen chest and for sachets. Dry easily when hung free in a dry garage or attic.
MARJORAM, SWEET (Majorana hortensis) This is a perennial in frost-free sections of the South but is grown as a hardy annual in the North. Sow seed indoors with germination in 7 to 10 days. Grows to 12 inches; space 6 inches apart. Plants may be potted up and grown in the greenhouse or sunny window over -the winter. Adds a delicate flavor to lamb, fish, salads and soups.
MINT (Mentha spicata) This mint is very easy to grow. It is a hardy perennial and spreads by root stolons. Sown indoors seed germinates in 10 to 15 days. It grows to 2 feet and is rather sprawling, in habit. Space 12 inches apart. Is at its best in good rich soil. Fine to use for mint jelly and in mint juleps, lemonade and other fruit drinks.
SAGE (Saivia officinalis) This is a hardy perennial in our location and is often grown in gardens for its pretty foliage and spikes of bluish flowers. Seed sown indoors germinates in 14 days. Grows to 2 feet and should be spaced 12 inches apart. Can be sown outdoors in May with germination in 21 to 30 days. Fine herb for dressings for chicken, turkey, pork and for flavoring sausages.
SAVORY, SUMMER (Satureja bortensis) This is an easily grown annual being best planted in mid-May in our location directly to the garden where it is to grow with germination in 7 to 10 days. Grows to 12 inches tall; space 5 or 6 inches apart. Good to flavor fish dishes, beans and soups.
SESAME (Sesamum orientale) This herb has whitish colored leaves and pretty pink flowers. Needs warmth for germination and should not be planted into the garden until -the soil and air are very warm; about 70 degrees. This would be in late May in our location. Germination will take place in 3 to 7 days. Although they grow 21/2 to 3 feet they need but 9 or 10 inches between plants as they do not branch. Seeds are used to flavor breads, crackers and cookies.
THYME (Thymus vulgaris) This is a hardy perennial being of somewhat shrubby growth. Leaves are cut for drying before the blossoms are open. It is easily grown from seed sown indoors with germination in 21 to 30 days. Grows slowly when young. Grows to 12. inches; space 8 inches apart. It needs rich soil. Thyme is used for flavoring soups and poultry dressing.
Wednesday, February 7, 2007
rice..wheat rice...cook rice
so, my homework today was to cook rice....hmmm, well at the beginning i didnt understand why cook. but then i realize cooked food for yourself tastes way better than anyone else cooking for you. Well, i got home today and told my grandmother i was cooking, well she was like no she will do it, because she doesnt want us cooking but i was i need to, so she trusted me with her precious kitchen and kept popping in to make sure i didnt need her help cooking, at the end i cooked whole wheat rice and sat down to eat a small bowl of it. It tsted really good , not only because i felt more of the taste of it but also because i did it. it made me feel like i can actually survive out in the world without any help.
Monday, February 5, 2007
phenomenological describtion
What is my experience with food?
As I went to lunch today, I didn’t fell really hungry; I had some grapes and raisins in my bag, also my everyday vitamin water. I decided to get some cheese popcorn; I was craving it a bit. As I sat down to eat I began to also do my homework. I begin explaining my experience with my lunch today. I began with green grapes. I took a bit of it and scrunched my eyes; the center of my tongue was tingly because the grape was a bit sour. It felt smooth in my mouth and cold, it was very juicy and I realized this because my mouth was filled with its juice, as it went down my trough I was surprise to feel it went down smoothly even thought I wasn’t entirely chewed. After I finished with my grapes I began with raisins. It was entirely different from the smoothness of the grapes it was a bit rough, as I began to chewed them I felt in the tip of my tongue how overly sweet it was, as I began to chew it was really rough in my mouth like eating pumice, it left my mouth a bit dried and I had to take a drink of my vitamin water to help it go down. After the not so good experience with the raisins I begin eating the white cheddar popcorn. As I open it my senses went in overdrive, I have a bit of a obsessing with white cheese; my nose caught the faint smell of the cheese on the popcorn and already without tasting it my mouth began to water a bit. I choose to go one by one to truly enjoy it. As I put it in my mouth in the middle off my tongue I instantaneous feel of cheese in it and it began melting in my mouth. After a while of my enjoying its salty cheesy taste it slides smoothly down my mouth, the after taste was a pleasant cheesy taste in my tongue. And with that I tried more and when lunch was over I finished my experience with food for the day.
ph
As I went to lunch today, I didn’t fell really hungry; I had some grapes and raisins in my bag, also my everyday vitamin water. I decided to get some cheese popcorn; I was craving it a bit. As I sat down to eat I began to also do my homework. I begin explaining my experience with my lunch today. I began with green grapes. I took a bit of it and scrunched my eyes; the center of my tongue was tingly because the grape was a bit sour. It felt smooth in my mouth and cold, it was very juicy and I realized this because my mouth was filled with its juice, as it went down my trough I was surprise to feel it went down smoothly even thought I wasn’t entirely chewed. After I finished with my grapes I began with raisins. It was entirely different from the smoothness of the grapes it was a bit rough, as I began to chewed them I felt in the tip of my tongue how overly sweet it was, as I began to chew it was really rough in my mouth like eating pumice, it left my mouth a bit dried and I had to take a drink of my vitamin water to help it go down. After the not so good experience with the raisins I begin eating the white cheddar popcorn. As I open it my senses went in overdrive, I have a bit of a obsessing with white cheese; my nose caught the faint smell of the cheese on the popcorn and already without tasting it my mouth began to water a bit. I choose to go one by one to truly enjoy it. As I put it in my mouth in the middle off my tongue I instantaneous feel of cheese in it and it began melting in my mouth. After a while of my enjoying its salty cheesy taste it slides smoothly down my mouth, the after taste was a pleasant cheesy taste in my tongue. And with that I tried more and when lunch was over I finished my experience with food for the day.
ph
Saturday, February 3, 2007
whats in my fridge....
yesterday i began a new semester at school, i got a class about food, is about every aspect of food..
i know it may sound strange but its pretty cool, the teacher is very debatable which for me is a good thing, im not going to get bored....lol
i got homewrok to say whats in my fridge, theres not much because i havent gone grocery shopping yet, but i hope i do soon... well lets start, theres my sisters left over chinesse (sp?) food from the day before,theres cranberry and grapefriut juice, theres milk and mozzarella sticks, salad and tomatoes, 5 diferent kinds of dressings, water, onions, cottage chesse, and pickles (i love pickles)... and thats it as i said i havent done grocery just yet. but i will survive. well have a nice weekend and peace. bye
i know it may sound strange but its pretty cool, the teacher is very debatable which for me is a good thing, im not going to get bored....lol
i got homewrok to say whats in my fridge, theres not much because i havent gone grocery shopping yet, but i hope i do soon... well lets start, theres my sisters left over chinesse (sp?) food from the day before,theres cranberry and grapefriut juice, theres milk and mozzarella sticks, salad and tomatoes, 5 diferent kinds of dressings, water, onions, cottage chesse, and pickles (i love pickles)... and thats it as i said i havent done grocery just yet. but i will survive. well have a nice weekend and peace. bye
Subscribe to:
Posts (Atom)