Major League Eating sponsors competitive eating contests around the world. In the following interview we talk about them. They run about 80 contests a year. This is primarily an interview with Crazy Legs Conti a competitive eater and several time champion. Crazy Legs Conti uses Zen to prepare for contests. Zen is "a Japanese school of Mahayana Buddhism emphasizing the value of meditation and intuition."
What does it take to be a competitive Hot Dog Contest Winner? You have to take the competition seriously.
Lemonade in the USA and Canada is a uncarbonated drink, basically made from squeezed lemon juice, water and sugar. It could have artificial sweetener instead of sugar. Then there is alcholic lemonade which also popular is sweetened artificially. There are a lot of variants in lemonade of the fruit nature. These usually consist of raspberries, grapefruit, grapes, red cherry, cranberries, strawberris and grenadine ( Wikipedia - describes grenadine -The Mott's brand "Rose's", by far the most common grenadine brand in the United States, [3] is presently formulated using (in order of concentration): high fructose corn syrup, water, citric acid, sodium citrate, sodium benzoate, FD&C Red #40, natural and artificial flavors, and FD&C Blue #1.[4]. There are all kinds of variations on lemonade as might be expected, it depends to what country you are referring. There are health benefits to Lemons Lemons have natural healing power. Here is a website that offers 15 Hidden Health Secrets of Lemons. Some of which are abolishing acne, cankor sore relief, curing corns and callus (something my runners feet could use help with), fight fatigue, healing hypertension, pulverize pain, varicose veins and more. Take a look at that article above. Anyway adding sugar to your lemon mixture may take away some of the benefits of lemons or at least reduce the benefits of them. Here are -
Fermented Foods: The Ultimate Guide to Good Bacteria Bacteria in food? Sounds gross alright. Will a restaurant advertising “bacteria-filled” food even make a sale? People would probably just forgo this for a popular fast-food chain. But did you know that you may be better off eating some kinds of bacteria-laden food rather than munching on a bowl of fries? You see, there are two kinds of bacteria- the good and the bad. While you want to kill the latter with an antibacterial agent right away, you need to have as much as you can of the good kinds. One of the best sources of good bacteria are fermented foods. Fermented Foods? What are they? Fermentation is the process by which organic substances are transformed into simpler compounds. This is made possible with the use of catalysts such as yeasts, molds or bacteria. Fermented foods are often described by food enthusiasts as having a “unique taste” or a cross between fresh and rotten. They will not usually say that it’s delicious but some of the expensive delicacies of today have undergone fermentation, producing exotic tastes. The process of fermenting foods dates back to almost 8,000 years ago. Our ancestors developed this by chance and some even associated this with a divine intervention. Bacteria was not a known phenomenon back then but what our ancestors did notice was the energy they had from consuming fermented foods. Fermented Delicacies Foods on your shelf may not be labelled as such but some of these have undergone fermentation. Coffee beans for example are exposed to natural yeasts and bacteria when air dried, adding richness to its flavor. That wine served while you were dining out in an expensive restaurant are crushed grapes treated with yeast just like the beer you share with your buddies. Other fermented products that could be easily acquired in the supermarket are yogurt, bread, pickles, cheese, chocolate, tea, and salami. Each country have their own variety of fermented foods. For example, Korea is known for its kimchi, China for century egg and miso for Japan. Health Benefits The most popular reason why fermented foods are recommended by experts is because these are rich in lactobacilli. How can this be beneficial to your health? Contrary to common belief that the presence of lactobacilli is only beneficial for the gut, the discovery of Guts and Physiology syndrome (GAPS) established a connection in digestive processes affecting the way the brain works. The overall health of digestive system has been linked to [...]
We have been breeding the nutrition out of our food for a long time. Corn in the super market is ultra sweet. Most of our food is ultra sweet. This is why we have a nation of 80% pre diabetics or diabetics. We have taken the phytonutrients out of our food. Some foods in the store have 10 to twenty times more nutrients then others. Purple, red blue or black foods have a lot of nutrients. Red berries, blueberries, purple carrots, purple potatoes are better for us have and are rich in anthocyanins. Anthocyanins, can help control and get rid of a lot of our modern diseases. The artichoke is one of the most nutritious foods in the supermarket. It is very rich in antioxidants. The shallot is one of most nutritious foods. Garlic is a potent cancer fighting vegetables. You need to crush the garlic or chop it and let it set for ten minutes so the two ingredients can combine to make allicin, a potent cancer fighting compound. Tomatoes become much richer in lycopene the longer you cook it. You should eat three to four servings from the cabbage (horseradish, or kale) family a week. They can reduce cancer significantly. There are a lot of great tips about eating nutritiously in this book Eating on the Wild Side by Jo Robinson. Carrots were originally, purple, red or sometimes yellow. Four hundred years ago a red carrot was crossed with a yellow carrot to come up with orange carrots. We now know the original purple carrots have sixteen times more nutrients then the orange carrots in the store. Purple carrots can be found in a seed catalog now. Baby carrots - the orange ones were made to save the big orange carrots leftovers. The outer skin of the carrot is the most nutritious, don't peel your carrots. The carrot is less nutritious towards the center of the carrot. Food vendors concessionaires should take a look at this book. Every year there is a wealth of new "foods" at the county and state fairs. It also seems like there is a race to develop good tasting nutrition less foods to sell. Here is a challenge to you food vendors. Can you make a good tasting food that is high in nutrition? The public is becoming more and more aware of nutrition. Listen to this podcast on Science Friday from the author of Eating on the Wild Side nEating on the Wild Side, author Jo Robinson reveals how [...]
"Shallots are for babies, onions are for men, but garlic is for heroes!" With a history of human use of over 7,000 years, garlic is an herb that grows in Asia, Africa and Europe, used for mainly food flavoring purposes. In Syria, Egypt garlic has been a medicine that is known to cure many diseases like cough, fever and other infections for a thousand years. Garlic comes in many shapes and sizes each with its own unique characteristics and taste. The various types of garlic include Red Garlic of Nubia, Wild Garlic, meadow Garlic and Crow Garlic of North America, and Field Garlic of Britain. One of the most famous garlics is the Elephant Garlic and not to forgot the Pearl garlic or Single Clove Garlic or China. “My final, considered judgment is that the hardy bulb [garlic] blesses and ennobles everything it touches - with the possible exception of ice cream and pie.” - Angelo Pellegrini In the kitchen, garlic is of utmost importance. It is the key to a delicious dish that everyone can enjoy. Ever heard of a pizza made without garlic? Or a pasta being made so marvelous without the addition of garlic? Well, there is your answer. Clearly no dish can become exquisite without the addition of garlic. And don’t take my word on it. You’ll meet a number of great cooks who will tell you the exact same thing if you were to ask around. No one can deny the unique taste the simple addition of garlic bring in any dish. Garlic cloves have a spicy flavor to themselves that make any dish they are being added to, superb in taste. They can be added with oil or simply added as a spice in meat breads. Either way there is little to nothing you can to without the addition of garlic to make your food taste absolutely great. Just a little bit of addition of garlic can increase the standard of your dish to a great degree. "Oh, that miracle clove! Not only does garlic taste good, it cures baldness and tennis elbow, too." - Laurie Burrows Garlic not only provides culinary uses but also medical provisions. Scientific researches show that garlic can heal athlete's foot, baldness, tennis elbow, fever, cough, and other small infections without the need of any kind of strict medical attention. A 2012 meta-analysis of randomized, double-blind, placebo-controlled trials looking at the effects of garlic on serum lipid profiles, found garlic was superior to placebo in reducing [...]
Are you aware of the latest research on the "vegetable" corn. If you are not you should be. There is a wealth of information out there telling how bad corn has become for you. Today's mass produced corn little resembles the original plant it came from. Today's corn is full of pesticides, is nutritionally bankrupt and genetically modified. I am sure this article will not make me a lot of friends around the farmers. We all need to wake up - we are killing the human race. I am going to list a few articles, these are well worth reading. 1) This is from NaturalNews.com - Comparison of GMO and non-GMO corn - the real statistics will astound you! "Genetically modified organisms are an open invitation to disease, cancer, and infertility." 2. Here is a article by the New York Times Breeding the Nutrition our of Our Food, from May 2013. People in prior generations "Did not live nearly as long as we do, but growing evidence suggests that they were much less likely to die from degenerative diseases, even the minority who lived 70 years and more. The primary cause of death for most adults, according to anthropologists, was injury and infections." NOTICE: NOT - cancer, cardiovascular disease, diabetes and dementia!!! 3. Here is an article about what exactly you should be eating and why you should not be eating corn and why its killing you. "Why Corn is Killing YOU! by Sarah Stanley. Now I am not as drastic at my diet as the last lady above in the last article. However, I want to point ou that I went for dinner last night at a friends house with my friend's 90 year old mother in attendance. She has dementia. What did her son feed her? A potato salad with Miracle Whip, and pickles and a soy burger with not real soy (if you are going to eat soy - look for a label that says whole soy bean in it, the stripped down stuff soy is high in estrogen). She had a bottled tea high in sugar and artificial bread. In other words no nutrition and a dinner high in corn fructose syrup. It was very sad. It was sadder because I am sure that within a few weeks time I could "cure" her dementia. We have given up the development of nutrition for money!! for profit, and for a few of our population and its time we fight back.
Here we go again. I just read an article on Yahoo about what is the best tasting BBQ Sauce. In my humble opinion - we all have different taste buds so, it seems to me that we would all prefer something different. I have a tendency too, with my growing health concern to look at the ingredients in some of this stuff to see what exactly is in them. The point is that in my opinion. It needs to taste good but it needs to have wholesome stuff in it, or you are sorta of defeating the purpose, after all BBQ sauce is still a food product. It should be reasonably good for you too. Here is the Yahoo article, Yahoo's conclusion was Sweet Baby Ray's - a sauce I have never heard of before. What exactly are the ingredients of Sweet Baby Ray's? Well, I give them credit, they publish online their ingredients. However, thats where I stop, the first ingredient is high fructose corn syrup, - more sugar for our diabetic population. The rest of the ingredients were fairly acceptable, except, sodium benzoate. These days I try really really hard to make sure I eat nothing with sodium benzoate. Sodium benzoate is what they use to set off the firecrackers on the 4th of July and has been proven to have cancer causing tendencies. Here is a quote from Wikipedia "In combination with ascorbic acid (vitamin C, E300), sodium benzoate and potassium benzoate form benzene, a known carcinogen. However, in most beverages that contain both, the benzene levels are below those considered dangerous for consumption.[10] Heat, light and shelf life can affect the rate at which benzene is formed." I would gather that most people don't know this about sodium benzoate. The fact is that you can make foods and bbq sauces without this ingredient. One should strive to eat organic and GMO free. These preservatives are simply not needed and can cause the human body a lot of problems. As for the best tasting bbq sauces? First ask yourself what is better, the taste? or your health? and second go to the health food store and look for bbq sauces - that taste go and are preservative free. Most by the way have vinegar in them which kills a lot of bacteria and the chemical preservatives are simply not needed.
