Prevention As "Watchful Waiting" and Other Breast Cancer Industry Absurdities

Breast Cancer Awareness Month,* sadly, has become a time of increasing awareness not of the preventable causes of breast cancer, but of the breast cancer industry's insatiable need to both raise money for research into a pharmaceutical cure, and to promote its primary means of "prevention": early detection via x-ray mammography.

On first account, a pharmaceutical "cure" is as unlikely as it is oxymoronic. Drugs do not cure disease anymore than bullets cure war. Beneath modern medicine's showy display of diagnostic contraptions, heroic "life-saving" procedures, and an armory of exotic drugs of strange origin and power, it is always the body's ability to heal itself - beneath the pomp and circumstance - that is truly responsible for medicine's apparent successes. Too often, in spite of what medicine does to "treat" or "save" the body, it is the body which against invasive chemical and surgical medical interventions, silently treats and saves itself.

If it were not for the body's truly miraculous self-healing abilities, and the ceaseless self-correction process that occurs each and every moment within each and every cell in our bodies, it would die within a matter of hours. The mystery is not in how our body succumbs to cancer; rather the mystery is in how, after years and even decades of chemical exposure and nutrient deprivation our bodies prevail against cancer for so long.

The primary causes of breast cancer: nutritional deficiencies, exposure to environmental toxicity, inflammation, estrogen dominance and the resultant breakdown in genetic integrity and immune surveillance, are entirely overlooked by this fixation on drug therapy and its would-be "magic bullets."

Billions of dollars are raised and funneled towards drug research, when the lowly turmeric plant, the humble cabbage and the unassuming bowl of miso soup may offer far more promise at preventing and treating breast cancer than all the toximolecular drugs on the market put together.

When it comes to the breast cancer industry's emphasis on equating "prevention" with "early detection" through x-ray mammography, nowhere is the inherently pathological ideology of allopathic medicine more clearly evident. Not only is the very ionizing radiation used to discern pathological lesions in breast tissue one of the very risk factors for the development of breast cancer, but the identification of the word "prevention" with "early detection," is a disingenuous way of saying that all we can do to prevent breast cancer is to detect its inevitable presence sooner than would be possible without this technology.

If women succumb to the idea of prevention as doing nothing but waiting for the detection of the disease, many will find a similarly deranged logic reemerge later when the self-fulfilling prophecy of prevention-through-doing-nothing is fulfilled and "treatment" is now required. "Treatment," when not strictly surgical, involves the use of very powerful chemicals and high doses of ionizing radiation which "poison" the cancer cells. The obvious problem with these approaches is that the application of either form of death energy is not suitably selective, and in the long run, many women die sooner from the side effects of toximolecular "therapy" than from the cancer itself.

Why is the obvious question never asked: if exposure to the genotoxic and immune system disabling effects of chemicals and radiation is causative in breast cancer, then why is blasting the body with more poisonous chemicals and radiation considered sound treatment? The answer to this question has much more to do with ignorance than it does an intentional desire to do harm. But the results are the same: unnecessary pain, suffering and death.

Faced with a situation where medieval notions of prevention and treatment of breast cancer are the norm, it is no wonder that when polled over 40% of women believe they will contract breast cancer sometime in their life - well over three times their actual risk. After all, have any of them been given a sense that there is something they can do to actually prevent their disease other than "watchful waiting"?

Obfuscating the real preventative measures available to women to combat breast cancer, and all cancers for that matter, trusted "authoritative" sources like the Susan G. Komen Foundation publish irresponsible statements like this:

"It is unclear what the exact relationship is between eating fruits and vegetables and breast cancer risk...little, if any link was found between the two in a pooled analysis that combined data from eight large studies."

Have we really come to the point where the commonsense consumption of fruits and vegetables in the prevention of disease can so matter-of-factly be called into question? Do we really need placebo controlled, clinical trials to prove beyond a shadow of a doubt that our bodies can benefit from the phytonutrients and antioxidants in fruits and vegetables in the prevention of cancer?

Examples like these make it increasingly apparent that orthodox medicine, and the world view it represents, are approaching a theoretical end-time perhaps most accurately described as Pharmageddon. Within the horizon of this perspective vitamins are considered toxic, fruits and vegetables simply a source of caloric content (a poor one, at that), and drugs are understood as the only legitimate and for that matter, legal, way to combat disease. Are we really at the tipping point, or is there still hope?

Thanks to thousands of scientific studies extant today on the therapeutic effects of foods, herbs and spices on breast health, we still have a fighting chance to let sanity and good sense inform our decisions about what we use as our medicine. Modern science has increasingly confirmed the veracity of the Hippocratean phrase: "let food be thy medicine," and until a prescription is required to obtain and consume organic food, we have quite an amazing arsenal at our disposal.

1) Cruciferous Vegetables, such as broccoli, kale, collards, cabbage and cauliflower contain a variety of powerful anti-cancer phytochemicals. The isothiocynanate sulfurane and the glucosinolate indole-3 carbinol, in particular, have demonstrated significant in vitro and in vivo activity against breast cancer. Large population studies have demonstrated that those who are in the top quarter percentile of cruciferous vegetable consumption have 50% less chance of developing breast cancer than those in the lowest quarter percentile. This sort of risk reduction is impossible for a drug, and so, it is often played down, lest the oxymoronic farce of pharmaceutical prevention be revealed for what it is.

2) The Estrogen Connection. Most breast cancer is estrogen receptor positive. For this reason reducing the effects of endogenously created estrogen, and reducing exposure to exogenously created estrogen (e.g. dairy consumption, hormone replace therapy) and estrogen-mimicking molecules (e.g. the leaching of bisphenol-A from plastics, and paraben preservatives in body care products) is crucial in reducing breast cancer risk. Supporting estrogen metabolism with the indole-3 carbinol in cruciferous vegetables, blocking the conversion of androgens into estrogen with aromatase inhibiting foods like white button mushrooms and pomegranate, or aromatase inhibiting herbs like hops, red clover, and grapeseed, and reducing estradiol binding to breast cell receptors with flaxseed lignan and the soy isoflavone genistein, are all ways in which natural substances have been demonstrated to prevent and inhibit breast cancer.

3) Inflammation: the Cox-2 enzyme is over-expressed in most breast cancers, and plays a key role in metastasis. This enzyme's job is to literally burn (oxidize) arachadonic acid, which is its main source of fuel. This process of combustion results in the production of the pro-inflammatory eicosanoid known as prostaglandin E2, which is found in high levels in malignant breast tumors. This entire inflammatory cascade depends on the production of arachadonic acid from the consumption of high levels of polyunsaturated omega 6 fatty acids found in all of those "healthy" grains, seeds and beans (e.g. soy, peanut) we've been told to consume by public and private health organizations. It is excess omega 6 fatty acid consumption, unopposed by sufficient levels of the omega 3 fatty acids, that literally provides the fuel that cancer ultimately feeds off of.

4) The Problem with Calcium: Women are told to consume massive amounts of fossilized calcium/chalk in order to prevent osteoporosis, despite the fact that there is absolutely no evidence demonstrating that thinning and porous bones are caused by a limestone deficiency. Where does all this calcium go? The body in the attempt to protect itself from biologically inappropriate forms of calcium shunts excess into the bone, where through stimulating the bone-building cells (osteoblasts) to replicate prematurely, the replicative potential (i.e. the fixed number of replication cycles available to the osteoblasts throughout one's lifetime) is prematurely exhausted. Although this may contribute to the production of denser bone earlier in life, the bone may not be stronger (glass is dense, but structurally weak), and the pace of bone formation later in life will be outstripped by bone resorption, resulting in higher facture rates, which is exactly the case in high calcium consuming cultures.

Shunting calcium into the bone as a protective mechanism is inefficient and results in the elimination of calcium via other channels, e.g. excreting it through the kidneys, perhaps contributing to the narrowing and calcification of the artery leading to the kidney (nephropathy), and calcification within the kidney itself (kidney stones). The inability to fully rid the body of excess calcium via the bones or excretion via the kidneys and bowel may lead to the deposition of calcium crystals in the joints (osteoarthritis) and the arteries (calcification of the fibrous cap on the atheroma), and arguably into the soft tissue of breasts.

The most common type of breast cancer in American women - mammary ductal carcinoma - is usually discovered in x-ray mammograms by the presence of very small specks of calcium known as microcalcifications. It is likely that in susceptible individuals limestone (calcium carbonate, and the various chelate forms: citrate, gluconate, etc) and bonemeal supplements (also known as calcium phosphorous or calcium hydroxapatite) will not only lead to the calcification of breast tissue, but may exert proliferative effects on that tissue. This theory has gained support by a Queensland researcher, Won Jae Lee, who has identified a mechanism by which excess calcium acts as a mitogen (i.e. stimulating cell division) capable of signaling breast cells to proliferate uncontrollably. By inhibiting the calcium signaling Lee was able to dramatically block the growth of these cancers. Although these findings do not prove calcium supplements cause breast cancer, it raises the possibility that changing the amount and type of calcium in the diet may have profound effects on reducing breast cancer risk.

Numerous other natural substances have demonstrated profound activity against breast cancer, including but not limited to: vitamin D, melatonin, DHEA, black cohosh, red clover, skullcap, cranberry, cats claw, grapeseed, inositol hexaphosphate, walnuts and many more.

Much of the research on the healing effects of foods, herbs, vitamins and spices in the prevention and treatment of breast cancer is available on Medline today. This biomedical database contains most the world's combined scientific resources going back over half a century on the evidence proving the safety and efficacy of natural substances in the treatment of disease. You are welcome to visit my new consumer advocacy website, www.PatientHealThyself.info, which provides free access to the Medline database, in a well-organized and carefully selected manner.

* AstraZeneca, which manufactures breast cancer drugs Arimidex and Tamoxifen, founded the National Breast Cancer Awareness Month in the year 1985. The aim of the NBCAM from the start has been to promote mammography as the most effective weapon in the fight against breast cancer. (source: http://www.nbcam.org/about_faq.cfm)

Nara mag Miso Suppe

Nara likes Miso Soup



http://www.youtube.com/watch?v=ZFuVoEFNTBI&hl=en

Top Natural Weight Loss Supplements in the Market

Good news to health buffs all over the world! A wide array of natural weight loss supplements are available in the market for those who don't want to compromise their health with the initial idea of losing weight.

You don't need to go for artificial products to lose an incredible amount of weight natural products proven to help individuals lose a significant amount of weight are now being sold over-the-counter. This article presents some of the popular weight loss supplements offered on the commercial market.

Fucoxanthin - An antioxidant which can be found in naturally grown, edible brown seaweed such as wakame, the crucial ingredient found in Japanese miso soup is Fucocanthin. Studies are still being conducted on these varieties of weight loss supplements as this specific variety has not yet been tested on humans. Studies conducted on animals using this natural product have, however, yielded one promising result, that the antioxidant attacks the abdominal fat. The fat which can be linked to the two deadly diseases: heart disease and diabetes.

Hoodia - Hoodia is utilized by most as an appetite suppressant despite the fact that there is no known scientific study that can verify this property of the herbal weight loss supplement. It is, however, sold in the market as one of the many weight loss products that are out. When planning to use Hoodia as a weight loss supplement, however, make sure that the company you buy it from offers the genuine product---counterfeit Hoodia have long since been the problem of the buying population.

Guarana - Most commonly found in the rain forest, Amazon, Guarana is a plant with seeds rich in caffeine. It is said to have approximately double the caffeine found in coffee beans. Caffeine is included in the weight loss supplements section of the commercial markets for its ability to raise the amount of energy used in a day or night.

Apple Cider - Vinegar Apple Cider Vinegar is considered both a "fat-burner" and a natural appetite suppressant, much like Hoodia is and it is for these reasons why this product is popular and most sought after by individuals dying to lose a lot of weight. Due to its popularity in the market, an Apple Cider Vinegar Diet has even been devised---along with diet pills made from apple cider vinegar.

Ephedra - Many stores or markets today have banned this weight loss supplement product because it has been found out through many cases and scientific studies that it can cause a number of adverse effects to manifest in the body. Although there are many of these that can be found online, those considering in using it in order to lose weight are warned to avoid it due to its adverse effects on the regularly functioning human body. The source of Ephedra is the Ephedra sinica which is a plant grown in the continent of Asia.

Aside from these five, there are still many other weight loss supplements available for direct purchase over-the-counters. However, the public is warned to exercise caution when purchasing and using them.

Gumbo is Louisiana's Most Famous Food

Ask any visitor or native to Louisiana what the state's most popular food is and most will say GUMBO. Whether it's seafood or chicken, shrimp or okra, gumbo is eaten more often in restaurants and homes around the bayous state than any other dish.

There is one reason why gumbo is Louisiana's most favorite food. It is delicious. Although gumbo can be classified as a soup, it is no ordinary soup. Gumbo characteristics are uniquely influenced by Cajun, Creole, native American, African, Spanish and French cultures. It's blend of ingredients and cooking techniques render a dish with an intense and rich flavor that generates a sense of warmth and contentment.

A hot steaming bowl of Louisiana's most famous food sends a tantalizing aroma to your senses and conjures up visions of rustic homes on bayous, moss covered oak trees and wonderful times spent with family and friends. A big pot of gumbo on the table is always the perfect occasion for a gathering and can be quite a big affair.

Which variety is best. Grandma's seafood gumbo or mothers chicken and andouille? Should it be thickened with okra or is it best with a roux? Does it have to use file' to be an authentic gumbo? All interesting questions and the answers will vary widely. Depending on family traditions and availability of ingredients authentic gumbos can come in many varieties.

In some homes chicken and andouille gumbo is the favorite. In others a seafood gumbo with okra and file' wins the award hands down. And purists will claim a gumbo that is true to the roots of the dish will be dark and rich loaded with okra, locally obtained ingredients and will always use a roux. It is the many and varied recipes and combination of ingredients that make gumbo so unique and so appealing.

Your basic gumbo will start with onions, celery and green pepper sauteed in a roux. Roux is flour browned in oil and is the basis for providing the body, color and unique flavor to gumbo. Then water is added creating a soup like concoction to which other ingredients are added. A little garlic, some black pepper and salt, a bay leaf or two along with optional seasonings like thyme, white pepper, oregano and cayenne pepper go into the brew to cook and meld. Then the main meat or fish components go into the pot and this magical blend of ingredients becomes the wonderful dish we know as gumbo.

Good cooks seem to always strive to tweak and improve or find new and different ways to make recipes better. This is true with gumbo. And in recent decades celebrity chefs have introduced hot and spicy to gumbo and added ingredients gumbo traditionalist often scoff at. Sweet potatoes in gumbo? Who would have thought it would be so good. Holiday gumbo using leftover turkey and ham and a stock made from the bones takes the dish on a tangent that everyone should experience.

Gumbo often provides a reason to celebrate. There are gumbo festivals, gumbo cook offs and gumbo parties. You find gumbo kings, gumbo queens and gumbo restaurants. Every cookbook published will have at least one gumbo recipe. In stores you find gumbo cookbooks, gumbo spoons and bowls, gumbo pots and instant gumbo in a package.

Gumbo is found on the menu of nearly every restaurant in Louisiana. Chefs and restaurants claim to have the best in town. And the great thing about that is you have to try them all in order to find your favorite.

tegomass -miso soup en concierto

yuya tegoshi s tan ....kawaii...^^



http://www.youtube.com/watch?v=YSnk7U0v78c&hl=en

Chicbi Monster bistro Miso soup

HE ate my Miso Soup O_O



http://www.youtube.com/watch?v=7RWuCRW8dhI&hl=en

Vlog #9 Your questions and My books...

...



http://www.youtube.com/watch?v=PD48hNWvxQ4&hl=en

01. Johnny's VA - Medley (LIVE JOHNNY'S COUNTDOWN 12-31-06

*Real Face~KAT-TUN *Daite Senorita~Yamapi *Seaside Bye Bye~Kisazaru's Cat's Eye Ft.Mcu *Miso Soup~Tegomass



http://www.youtube.com/watch?v=p037-6QJGc0&hl=en

How to Make a Healthy Garden Fish Chowder (and It's Okay For Diabetics, Too!)

Now that the season came autumn and the weather is cooler than us, we often seem to soups and chowder cool to turn sad day. Here is a recipe for a healthy and abundant vegetables Fish Chowder only for those days. But do not expect a cool, overcast. It 's perfect for every day, even warm, sunny Ones!

Chowder FISH PLANT

2 tablespoons butter

1 med green pepper, chopped

1 cup celery, thinly sliced

1 / 4 cup chopped green onions

1 / 8 teaspoonInstant minced garlic

1 can (28 ounces) diced tomatoes, do not exhaust

2 cups water

1 teaspoon instant chicken bouillon granules

1 / 4 teaspoon salt

1 / 4 teaspoon dried basil

1 / 8 teaspoon dried dill

3 drops hot pepper sauce

1 cup frozen whole kernel corn

1 pound fresh white fish fillets for about half an inch thick, cut into pieces

dissolve in a 3-liter pot or Dutch oven, the butter. Add the peppers, celery, onions and garlic in butter. CookMixture over medium heat, stirring constantly, until vegetables are soft. Add tomatoes, water, chicken broth, salt, basil, dill, hot chili sauce. Heat the mixture to a boil then reduce heat and simmer covered for 15 minutes. Stir in corn. Then gently stir in the fish not breaking to pieces of fish. Cook over medium heat about 5 / 6 minutes, or until the fish flakes slightly forked.

Yield: 6 to 8 servings

Enjoy!

TheKillaComa Show Ep6 Cookn With TheKilla (Miso Soup)

a variety show of pure madness!!! its cookn with the killa and thekillacoma show ep6 all in the same show!! can i get a whoop whoop? www.youtube.com www.youtube.com www.youtube.com



http://www.youtube.com/watch?v=9nS47B6pVOE&hl=en

Sapporo Miso Ramen

Visit www.jetsetzero.tv for more awesome videos. This video was created with the help of our Japanese friend Izumi who helped and fed us in the guest house that we lived at while staying in Tokyo. Domo Arigato Gozaimasu Music by Tettix www.tettix.net Ingredients 2 Pork by the block Pepper Salt 1/2 cup Saki Water 10 Ramen noodles packages and mixed miso sauce 10 Eggs Ground Chicken grated garlic paste Leeks bean sprouts baby bamboo shoots 2 Pork sections by the block Pepper all sides Salt all sides Fry fatty side down on high heat, cook all sides until brown Turn down to med. heat and add favorite saki add water to pan until just about even high of meat Cover and let boil for 2 hours on med heat Take meat our of pan and put into separate bowl Pour remaining juices from pan into separate pan. Cover and let sit over night Uncover oil and scoop out the fat, put into separate bowl (this will be used for cooking the vegetables) Put remaining oil back onto burner and turn onto med heat Boil eggs, de-shell and put into pan with oil, Cook for 10 minutes Let eggs sit in sauce for 3 hours Chop leeks and separate the green side from the white (the white will be used for toppings, the green will be used for cooking) Heat sauce pan and put gelled fat into pan for frying, add garlic paste, then add green leeks Stir leeks and garlic paste, then add in ground chicken, stir together and crush chicken meat into leeks and garlic sauce Add egg juices to pan but do not add the eggs Stir ...



http://www.youtube.com/watch?v=t6PFNTZdkwo&hl=en

Dinner with Natto...

Some people had asked me what do I possible have my natto with. Well here ya go...I little dinner all planned out and ready to eat. Good stuff!!! Natto, bed of rice with some seasoned tofu on top and some fresh made Miso soup. Yum!!



http://www.youtube.com/watch?v=ODN3LOZo90s&hl=en

HARAJUKU MISO PRETTY BAG

Ever needed a bag that fits all ur items and weighed nothing! well now u can have ur cake and eat it too!! This was for a prioject. Mr. Bohn is my Psch. Teacher and he's short for a man. so him and this other teacher always say short jokes or how small he is. that's why it's "weightless, light as mr. bohn." and the pictures were googles. thats how i got his picture^ ^ lol



http://www.youtube.com/watch?v=zkuKd8jsAfQ&hl=en

Italian Wedding Soup Made Easy

Italian Wedding Soup is normally made with vegetables and meatballs or sausage. This recipe, however, is a meatless version used with chicken broth instead of shredded chicken that is sometimes used in the recipe. Other vegetables used in the recipe other than spinach has consisted of kale or cabbage. Mix and match the recipe below to suit your taste buds and your families likes and dislikes. Great thing about this soup is it can be eaten as a

Italian Wedding Soup

Ingredients

2 cups fresh spinach leaves (chopped)

5 oz uncooked macaroni rings of ditalini

2 cups yellow squash (diced)

1 cup red bell pepper (diced)

2 cups zucchini (diced)

1 garlic clove (minced)

1/2 cup onion (finely chopped)

2 teaspoons olive or vegetable oil

3 cans ready to serve chicken broth (14 1/2 oz)

Fresh grated Parmesan cheese

Heat oil in a large saucepan over medium heat. Next add the onion and the garlic, cook for about 2 minutes, (be careful of the popping garlic). Once the onion and the garlic is tender, stir in the zucchini, the squash and the bell pepper. Cook the vegetable mixture for another 2 minutes.

Next add the broth to the vegetable mixture then add the macaroni rings. Mix well. Once mixture has been brought to a boil, reduce the heat (medium heat) and cook for approximately 6-8 minutes until macaroni noodles are tender. Stir mixture occasionally.

Last you want to add the spinach and cook for about 1 minute. Make sure that the spinach is wilted slightly.

Serve soup in individual bowls and top with fresh grated Parmesan cheese. Enjoy!

BONA'S HOMECOOKED DISHES VIDEO 13

MY 13TH VIDEO OF HOMECOOKED DISHES! STIR-FRY BROCCOLI & BEEF! BROCCOLI,ONION,GREEN ONIONS,BELL PEPPER & SEASONINGS & A MISO SOUP WITH A SANTANA TUNE!



http://www.youtube.com/watch?v=b2fmwfdRhoQ&hl=en

The history of Chowder

A chowder is a creamy, rich-flavored soup, which has similar ingredients to a stew because it contains the bulky. Vegetables, seafood and cream are ingredients typical fish soup. Chowder traditionally made of fat and is thickened with crushed crackers. There are many different types of soup today, poultry, fish or meat, as their base.

Chowder were initially by local fishermen, the fish samples that you can cook in large pots and throw caught would be createdthem with potatoes and vegetables. Americans adopted this type of seafood stew from the French settlers in the northern colonies. The stewpot was called a chaudiere, and this word eventually became "chowder."

Chowder recipes were written down as early as in the late eighteenth century, although the British were making fish stews and chowders before they became popular in the United States.

Types of Chowders

Clam chowder and corn chowder are very popular types of chowder recipes. There are two different types of clam chowder. A Manhattan style clam chowder uses pureed tomatoes as a base. A New England style clam chowder uses cream as a base. Clam chowder dates back to the early nineteenth century and clams were used because they were abundant in the new colonies. Cooks experimented with the basic recipe by adding cream and other ingredients.

A chowder does not have to include seafood and it is thought that many chowder recipes were invented because cooks were using whichever ingredients happened to need using up in the kitchen. A bisque is a pureed form of a chowder.

Recipe for Cheesy Cod Chowder with Pumpkin

The following recipe combines fresh fish with milk, cheese, pumpkin, potatoes, onion, and seasonings, for a really tasty chowder. If you do not have cod, you can use haddock fillets instead. This cod chowder recipe makes enough to serve six to eight people, and it is a really hearty and warming Bowl.

What you need:

1 pound cod fillets
3 tablespoons flour
1 bay leaf
1 teaspoon salt
1 / 4 teaspoon black pepper
1 cup peeled, diced potatoes
1 cup peeled, diced pumpkin
2 cups shredded Cheddar cheese
1 stalk celery, chopped
1 / 2 cup chopped yellow onions
1 / 4 teaspoon thyme
1 / 4 cup butter
5 1 / 2 liter of milk

How-to:

Put the cod in a pan and add celery, 1 1 / 2 liter of milk, thyme and bay leaf. Cover the pan and cook over low heat to fishabout 15 minutes, then remove from the pan. Remove bones and skin from fish and cut into long 1 / 2 cm pieces. Keep the cooking liquid fish

Melt the butter in a pan and fry the onion in it. Mix flour, salt and pepper and remove to take the mixture from the heat. Add the liquid from the fish, the rest of milk and potatoes. Chowder Cook for 5 minutes uncovered.

Add the pumpkin and cook for another 10 minutes or until potatoes are tender. Mixin the cheddar and cook until it melts. Add the fish to the chowder, warm it through and serve.

3 are the best ingredients in skin care for aging skin Have

Find the best cure for aging skin? Most people do the same, because the skin is a major concern as you age. Most of us would want to delay the aging process of happy and younger age.

Because of this strong demand for skin problems, the science of cosmetics are now produces and sells various products that are actually available to provide a robust and youthful skin may. The positive results not only on the surface beauty of your skin, but focuscomplete the health of your skin.
Here are some natural alternatives related to skin care for aging skin. You may not be aware of these ingredients, so you should read this book inspired and amazed at how natural products can be effective.

1st The first ingredient in each is good for natural skin care Phytessence Wakame. If you tried to eat a bowl of miso soup, then you've already met Phytessence Wakame. Itis an extract of seaweed extract, usually in Japan. Japanese Wakame grow and eat fresh. Phytessence Wakame has been tested to have a good effect on the skin. Fighting the unwanted enzymes in your body, eventually known as AIDS-decay in an essential link of hyaluronic acid. This hyaluronic acid is associated with elastin and collagen, the essence of maintaining a smooth and youthful appearance of your skin.

2nd The second ingredient is also aIngredients for skin aging is the oil of grape seeds. It 's a powerful antioxidant that good if your skin is like a plastic wrap to lock in moisture application. It has the ability to remove free radicals, thereby promoting healthy cells in your body. It penetrates deep through the different layers of the skin to provide deep healing is within what is required for definitive repair and renewal.

3rd Third, Nao Lipobelle HEQ10. This is a special formula "nanoEmulsion version 'of CoenzymeQ10. It acts as a powerful anti-wrinkle agent with the absorption deep into the skin. I will help stimulate the production of collagen and elastin, and must in any skin care for aging skin.

Want to know more can my website where I can help a lot of information, take care of your aging skin with natural ingredients, specially formulated for advanced healing and rejuvenating visit every skin type.

Classic Clam Chowder

Broth of mussels and other types of content and make soup soup clams you need the basics like onions and potatoes occasionally sauteed corned beef drippings. Are only a few types of vegetables like carrots, small strips, which must be used primarily for color. Celery is also used frequently. For garnish and seasoning, bay leaves sometimes be used.

In the old days, the reason shells were used because they are easily accessible andThey were easy to collect. From what was a prerequisite for Catholics for a year, mussel soup, which was usually done on Friday in restaurants on purpose as an option for seafood, especially for non-meat during Lent. In England, for example, soup made with clams, bacon or salt beef, biscuits and flour, onions, clams and potatoes.

A bill in England in 1939 made it illegal to add tomatoes to clam chowder. In Manhattan it was a different matter, as it was for tomatoesThe taste and the color red. It 'been designated as the soup of clams in New York in 1890. It was later in the year 1900 that called Manhattan clam soup of people in Maine was adopted. Making chowder is made from the 18th century was the rise in England.

As their traditional cuisine, it was said that the idea of adding tomatoes instead of milk by the Portuguese, who had emigrated from Iceland Rhodes WAS introduced. There are many types of fish soup, depending on theClam chowder style you prefer to use. There are restaurants that are known for their unique fish soup, which can simulate any kind of soup from each country.

What is used to serve with crackers or oyster crackers saltine Chowder small hexagon. In San Francisco sourdough bread is served with bowls. The regions have their own unique way, Chowder clams are soup Iceland Rhodes, a clear broth, clam chowder Menorca, it hasTomato soup base Outer Banks, etc.

Some of the ingredients that make the classic fish soup are used, you need olive oil, 1 / 2 cup white wine 1 / 2 cup lemon juice, 3 cups water 2 cups cream.

The other ingredients needed are 2 cloves crushed garlic, 1 chopped onion, 1 bay leaf 6 sprigs fresh thyme, 4 slices bacon, 2 Idaho potatoes peeled, diced 2 cloves minced garlic, crackers common, according to recipes, salt and freshly ground black pepper.

Miso soup PV

Miso soup PV



http://www.youtube.com/watch?v=TzFdTZcmlcI&hl=en

What is a Bisque Soup?

A bisque soup, or bisque, is typically a soup made from shellfish. You would not present an imperfect lobster or crab as a centerpiece, but you can use such crustaceans to make the best bisque recipes. The shells can be ground to a fine paste and added to the soup, to make it thicker. Bisque soup can be thickened with rice or they can be pureed. Cognac or wine are often added to bisque recipes to intensify the flavor.

The word bisque can also apply to a cream-based soup without seafood, which has been processed or pureed in a food mill or food processor. Varieties of non-seafood bisque include squash, mushroom or tomato bisque. Traditionally, bisque is served in a two handled mug or cup.

Bisques originated in France and they are closely related to chowders. The difference between a bisque and a chowder is that a bisque is mostly or completely smooth but a chowder has chunks of ingredients in it.

How to Make Bisque

The first step in making a bisque recipe is sauteing seafood in a heavy pot. Leave the shells on if you are using crustaceans. Next, you need to combine soup stock, aromatic spices, and wine to make a broth, and simmer the seafood in this mixture until it is done.

Puree everything, including the shells. Add cream and cook the bisque more, so it can thicken, then serve it with freshly cracked black pepper and chopped fresh parsley. Bisque recipes do vary, of course, but this method is quite typical.

Recipe for Lobster Bisque with Pumpkin Recipe

The following recipe combines the gourmet flavor of lobster with sherry, pumpkin and more, for a really delicious soup. If you have some pumpkin to use and you would like to make a recipe for pumpkin soup, which is extra special, this recipe is heartily recommended.

The pumpkin used in the following recipe gives a special sweet flavor to the soup, which contrasts well with the seafood flavor and the savory taste of the onion and stock. You will have enough to serve twelve people but you can halve the recipe if you want to.

What you will need:

1 cup chopped lobster meat
8 cups lobster stock
1 white onion
2 tablespoons tomato puree
2 lb chopped, peeled pumpkin
1 cup dry sherry
1 tablespoon lobster base
4 cups heavy cream
Salt and freshly cracked black pepper, to taste
Handful of chopped fresh parsley, for garnish

How to make it:

Saute the pumpkin and onions in a deep, heavy pan, until they are soft. Add the cream and lobster stock and bring the mixture to a simmer. Add the tomato puree and lobster base and cook for a few minutes. Puree the soup with a hand blender or in a regular blender. Add the lobster meat and sherry and whisk them in well. Season the lobster and pumpkin bisque and serve it hot with some chopped parsley sprinkled over it.

Bra that can be acclimated as a golf putting mat

Triumph have designed the new bra to appeal to Japan's busy golfing women. The green corset-style garment can be removed and unrolled to create a 1.5m-long putting mat. When the user sinks a putt into one of the cups, a built-in speaker pumps out a congratulatory "Nice shot!". The bra also features pockets for extra golf balls and tees, and a detachable flag pin that serves as a score pencil. The bra set comes with a skirt with the words "Be Quiet" printed on the rear, which doubles up as a flag for use on the course. Quite how the user is supposed to do cover herself when she removes the underwear is unclear. Twice a year, Triumph unveils a new novelty bra in Japan to highlight social trends. The novelty bras are generally designed to raise awareness of an issue, rather than be worn regularly. Triumph claim that the Nice Cup in Bra is a response to the growing popularity of golf among Japanese women. In previous years the company have invented the postal bra with pockets for letters and a chopstick bra made from miso soup and rice bowls, with a special holder for chopsticks. In May they unveiled the novelty husband hunter bra, which features a countdown clock that stops once an engagement ring is inserted into the mechanism, and plays Mendelssohn's "The Wedding March".



http://www.youtube.com/watch?v=nc6YP41FIvM&hl=en

The King Crab - The Soup, Bisque, and Chowder

If you're looking for the best in seafood soups, you've come to the right place. This is what the Alaskan king crab is known for. Not only for its great size and naturally sweet taste, but also for its versatility when it comes to recipes. From baked crab cakes to crab stir-fry, from main dish crab rangoons to bite-size crab puffs, the king crab is there for any kind of recipe and any kind of occasion. The following three simple recipes will teach how to cook king crab soup, bisque, and chowder.

Oriental King Crab Soup

Ingredients:

2 cups (or 1 pound) of Alaskan king crab meat 2 tablespoons of peanut or canola oil 2 tablespoons of soy sauce 2 teaspoons of fresh ginger, grated 2 tomatoes, chopped 1 green onion, chopped 2 tablespoons of carrots, grated ¼ cup of mushrooms, thinly sliced 4 cups of chicken stock 1 tablespoon of cider vinegar 2 tablespoons of dry sherry

Directions:

Heat the oil in a pot over medium-low heat. Constantly stir the mixture while cooking.

Add the mushrooms and green onion.

Then add the soy sauce and allow it to cook for another minute.

Add the crab meat, tomatoes, and ginger, and cook it for about 4 minutes.

Add the chicken stock and reduce the heat to low, letting it cook for 15 minutes.

Add the remaining ingredients.

Allow it to simmer for 10 more minutes, then serve in bowls.

King Crab Bisque

1 pound of king crab meat 2 tablespoons of onions, chopped ¼ cup of melted butter 3 tablespoons of all-purpose flower ¼ teaspoon of paprika fresh parsley, chopped ground white pepper salt 1 quart of milk

Directions:

Tear the meat into small pieces.

Sauté the onion in the butter.

Add the flour and seasonings.

Add the milk, stirring constantly.

Continue to stir and leave it to cook until the mixture is thick.

Add the crab meat and cook thoroughly.

Serve in soup bowls.

King Crab Chowder

Ingredients:

1 pound of crab meat 6 tablespoons of butter 1 cup of water 2 cups of milk ½ cup of red onion, chopped 1/3 cup of green onion, chopped 1 tomato, chopped 1/3 cup of celery, chopped 3 baked potatoes, diced ½ teaspoon of pepper ¼ teaspoon of salt

Directions:

Melt the butter over low heat in a large pot.

Add the onions, celery, and tomato.

Cook for about 7 minutes on low heat.

Increase the heat, bringing the water to a boil.

Add the potatoes and reduce the heat to a simmer. Let cool for about 50 minutes.

Add the crab meat and the remaining ingredients.

Begin cooking the mixture again, stirring regularly, until the soup returns to a simmering boil.

Serve in soup bowls.

[❤Nikki❤] tegomasu-Miso Soup

I tried my best XD It's not my best. But I love this song so much! ^^ Enjoy :) Please Be Nice ^^ tegomasu-Miso Soup



http://www.youtube.com/watch?v=IbC-8NvuXZU&hl=en

How to Make the Best Creamy Soup Recipes

It can be very pleasant to enjoy a mug or bowl of soup on a cold day and soup can be a drink or a meal in itself. There are lots of types of soup recipes to choose from and some people prefer thin, watery types of soup and others like rich, creamy soups.

How to Make Soup Creamy

The obvious answer to the question of how to make soup creamy is to add cream but that is not the only way. If you want to add a touch of creaminess you can use milk or Half & Half instead of cream.

Adding cheese can also enhance the creaminess factor. Adding a splash of milk to a chicken soup recipe or pumpkin soup gives it a richer flavor without adding a lot of calories.

A lot of cream soups are pureed in a blender or food processor because a thick soup does not need chunks of vegetables, fish or meat for texture. There are exceptions to this rule, of course, but you can add texture and color to a cream soup with the garnishes.

What about a creamy pumpkin soup recipes for example? Imagine a bowl of bright orange-colored pumpkin soup garnished with a swirl of cream and a handful of chopped scallions? This is a delicious meal with a perfectly balanced flavor and appetizing appearance.

Recipe for Cheddar and Broccoli Cream Soup

The following recipe makes a deliciously thick and flavorful cream soup recipe. Half & Half is used to thicken it up and the onion, broccoli and carrots are nutritious and tasty. Sharp cheddar cheese adds to both the flavor and the creaminess. This tasty soup is based on chicken bouillon. For a vegetarian soup you could substitute vegetable bouillon if you wanted to. This soup makes enough for four small servings or two big ones.

What you will need:

1/4 cup flour
1 tablespoon melted butter
2 cups chicken bouillon
2 cups Half & Half
1/4 cup butter
1/2 lb fresh broccoli
1 cup julienne-cut carrots
1/2 onion, chopped
8 oz grated cheddar cheese
1/4 teaspoon nutmeg
Salt and black pepper, to taste

How to make it:

Melt the butter in a small pan, and then saute the onion until it is tender. Transfer the onion to a plate using a slotted spoon. Pour the butter into a stockpot. Whisk it for 4 minutes, then gradually and the Half & Half and keep whisking the mixture. Stir in the chicken bouillon and keep whisking.

Turn the heat down to low and add the onion, carrots and broccoli. Simmer the soup for 20 minutes, and then add salt and black pepper to taste. Puree the soup in batches in a blender until it is smooth, and then put it back into the stockpot. With the heat on low, add the cheddar cheese and stir in the nutmeg. Serve this cream soup recipe hot with bread for dunking.

Potato Leek Soup is Excellent and Easy For Winter Meals

How often do you look at the bunches of leeks in your market's produce section and wondered whatever you would do with them? They look kind of like over-sized bizarre green onions, but the green part is very thick and tough. They are members of the same family as onions and garlic (the Alliaceae family). And they are not very expensive.

The important thing for you to know about leeks is that they taste very good and they make an excellent soup, especially when paired with potato. Vichyssoise, which you may have heard of, is actually just cold leek and potato soup -- it just sounds more elegant.

Leeks require a little bit of work; they have to be cleaned very carefully, because they usually have sand in them between their layers. So the first thing to do is to trim the top dark green tough leaves away. I usually discard anything much above where the color starts getting lighter. Then you'll want to trim away the bottom root end. Cut the leek in half lengthwise, and you'll be able to start separating the layers. Put them into a colander and clean them thoroughly with running water. There isn't a dining experience much worse than having sand grate when you take a bite of something.

Once they're cleaned well, you want to chop the leeks into smaller pieces, 1/4 to 1/2 inch slices. Now you're going to saute them slowly in some butter. I generally use a lot of butter, just because we really like the taste and feel this is one dish worth the splurge, but a small amount is okay -- or use a little olive oil. You want to cook the leeks over medium to medium low heat, and you want to cook them for awhile so that they soften well, but you don't want them to brown.

Once the leeks are good and soft, you'll want to add stock or water. I prefer a good chicken stock. For a couple of good sized leeks, I'll use 2 quarts of stock. You'll also be adding 4 or 5 potatoes that you've peeled and quartered. Bring the soup to a boil, then lower the heat to simmer, and cook until the potatoes are done (no resistance when you put a fork into them).

Remove your pot from the heat. Now is when you'll puree your soup. This can be done in a blender, a food processor, or by using a stick blender immersed in the soup. With any of the methods, be sure that you take care from the heat of the soup. If your puree is too thick, you can dilute it with more stock or water. You'll also need to check the seasonings, adding more salt if necessary. I sometimes finish the soup with a 1/2 cup cream, but it is delicious without it, too.

You can start with a simple salad, then add a nice warmed baguette with butter to spread or olive oil to dip, or some nice crusty garlic bread, and you have a delicious filling meal. Your friends and family will applaud your taste and talent.

Miso Soup

Re-up. This was a duet sung for a je_oke contest... quite a while ago. I think we got 3rd place? xd Oh well. Tegomass no Miso Soup :3 Download: www.box.net



http://www.youtube.com/watch?v=Lr52_LDGQco&hl=en

Ani Phyo's Raw Food Kitchen: Kreamy Avocado Soup

www.aniphyo.com -Join me and I'll show you how to make a fast, easy, delicious, raw food soup recipe using a blender. This recipe is from my uncookbook "Ani's Raw Food Kitchen. Visit my raw food blog for more raw food recipe ideas, more videos, and organic ingredients: www.aniphyo.com



http://www.youtube.com/watch?v=kRA4EtLaGos&hl=en

Yay for carriageable cookware

This is miso soup being cooked at 4 in the morning. Yay. This isn't really significant in any way, it's just me messing with a new thing I got.



http://www.youtube.com/watch?v=u6Pa9s4-tgk&hl=en

Eating Healthy When Eating Out

Eating out can be a lot of fun and convenient. Mom especially loves a night out of the kitchen. But guess what suffers from a night out on the town -- your waistline. With Mount Rushmore-sized portions and dietary disasters larding every menu, restaurants are dangerous places for your health and your weight. It's important to get your priorities straight when choosing where to dine out and what to eat.

Most mistakes are made within the first and last 10 minutes of any restaurant experience. You can use these tips for "book-ending" meals the healthy low glycemic impact way:

·          Skip the free bread and ask for cut-up raw vegetables instead.
·          Order oil and vinegar on the side and dress the salad lightly yourself -- relying on the server or chef to do so gets you about 400 extra calories per salad.
·          Ask to replace the potato or rice with sautèed vegetables.
·          If you really want dessert, order one for the table and have just a few bites.

When life steers you out of the kitchen, here are your best bets for a few of the more common types of restaurant choices.

Mexican: Fajitas, black beans, refried beans (no lard), avocados, guacamole, brown rice, jicama, grilled chicken or fish, ceviche, camarones, and arroz con pollo (rice with chicken).
Italian: Sauteed vegetables, salad, seafood salad, fish with olive oil, whole-wheat pasta with marinara sauce. Skip the al fredo sauce.
Mediterranean: Hummus (chickpeas), tahini (sesame paste), tabbouleh (cracked-wheat salad) bean soup, lentils.
Asian: Seaweed salad, sea vegetables, miso soup, edamame, sashimi, sushi, any vegetables that are not fried, such as bok choy, bamboo shoots, green beans, snow peas and water chestnuts, fresh spring rolls, moo shu chicken or vegetables, and drunken chicken.
American: seafood, fish with olive oil, chicken, petite steak, grilled or baked options

Also, don't forget to steer clear of anything that has fried in the description. Sauces and gravies should be avoided or at least asked to be on the side. Vegetables soups with broth are better options than creamy soups. Check the whole menu - you may find healthy side options with other entrees to replace your entree's side dish. Don't be afraid to ask your waiter for a healthy substitute. Remember, the restaurant wants to make you happy so you will become a returning customer. 

Grandma's Homemade Chicken Soup

There is nothing quite like a hot, soothing bowl of homemade chicken soup, especially when your sick or when the weather starts getting cold. I am sure many of us have fond memories of Mom or Grandma fixing up a hot bowl of chicken soup when we were younger. Remember how comforting it was and how good it made you feel? I sure do and I look forward to making chicken soup at least once a month during the cold days of winter. I am going to share with you one of the most delicious recipes for chicken soup, passed down to me from my Grandmother. It is quite easy to make and I promise you will enjoy this again and again...

I rarely follow exact measurements while cooking, so the ingredients below are approximated. Please forgive me in advance..

INGREDIENTS

2 Large Chicken Breasts on the Bone, Skin on

3 Large Celery Stalks Sliced (Reserve Leaves)

3 Large Carrots Sliced

1 Medium Onion Chopped

3 Cloves of Garlic Crushed

2 Medium Russet Potatoes Cubed

1 Cup of Small Pasta for Soup (Orzo, Ditalini)

Water

Chicken Stock

Salt and Pepper to Taste

Grated Italian Cheese (Optional)

Bouquet garni of Thyme, Sage and Rosemary (Instructions Below)

DIRECTIONS

Step 1 - Heat 2 tablespoons of olive oil in a large pot over medium high heat. Add the chicken breasts skin side down and brown.

Step 2 - Add water and chicken stock to the pot. Add a 50/50 mixture of water and chicken stock. The chicken stock gives the soup a boost in flavor. Add enough liquid so that the chicken is completely submerged, plus a little more.

Step 3 - Add celery leaves, garlic and Bouquet Garni (instructions follow). Bring liquid to a boil, then cover and simmer. Cook chicken on a low simmer until you can easily pull the chicken off the bone. One chicken is done, remove it from the pot and place it on a large plate. Remove the garlic and bouquet from pot and discard.

Bouquet Garni Instructions/Description

A bouquet Garni is just a fancy French name for a bundle of herbs that can be added to stocks, soups and stews. When translated to English it means: "garnished bouquet". It is very easy to make. You can either tie the bundle together using strings or you can wrap it in cheesecloth. I like to use the cheesecloth as it keeps the herbs contained so that they do not fall off and become part of the soup. If you don't mind the herbs in the final soup, you can wrap it with string. This bundle of herbs will impart a deliciously rich flavor to the broth.

Step 4 - Add the onion, potatoes, celery and carrots to the pot. Bring to a boil, then cover and simmer until the vegetables are tender.

Step 5 - Add your pasta and cook along with vegetables until pasta is al dente.

Step 6 - While the pasta is cooking, pull chicken from the bone and shred into bite size pieces. Add the chicken to the pot and stir.

Step 7 - Serve. Top with grated cheese if desired. Enjoy!

Fucoxanthin - What is It?

What is fucoxanthin?

People lose weight fast with fucoxanthin, an ingredient found in seaweed that naturally reduces fat by increasing your metabolic rate. Fucoxanthin is a compound that is found naturally in red, green and brown seaweed, all of which is commonly used in Asian foods like sushi and miso soup. As you age your metabolism gets slower and normal dieting doesn't give you the results you expect anymore. Fucoxanthin is an easy way to lose weight fast.

Does fucoxanthin help you lose weight fast?

Although it is known that fucoxanthin studies have shown to be effective for fast weight loss in animal studies, there have been recent studies done on human subjects that also showed this. There have been recent studies in both humans and animals that showed taking fucoxanthin supplements helps to reduce body weight as well as significant losses in visceral fat, decrease in liver and abdominal fat, and an increase in energy expenditure. Subjects taking the fucoxanthin supplements lost an average of 14 pounds, 11 pounds more than the placebo group. There are numerous studies being conducted on both humans and animals to determine the efficacy of fucoxanthin for fast weight loss, but also for its other benefits which includes being a super antioxidant.

What are the other effects of fucoxanthin?

Fucoxanthin, as a carotenoid it helps to protect cells from the damage done by free radicals. Studies have also shown that fucoxanthin promotes the creation of the omega-3 fatty acid DHA. Fucoxanthin has been shown to decrease insulin and blood glucose levels, an anti-diabetes effect, in animal studies. Scientists believe that this is because it promotes DHA production. The omega-3 fatty acid DHA is the healthy substance that is found in fish oil and fish like salmon.

Weight-loss tips:

Healthy weight loss should be taken at a conservative pace, with drastic starvation diets and other unhealthy tactics to be avoided. Fucoxanthin can be used to aid healthy fast weight loss in combination with eating a healthy balanced diet and normal exercise.
A good way to keep yourself motivated for fast weight loss is by keeping track of your progress with a weight loss chart.

Everyone wants to lose weight fast, but keeping that weight off should be the ultimate goal. Keeping a regular exercise routine with at least thirty minutes of cardio everyday will help you keep in shape. Using supplements like fucoxanthin can give you that extra bump and motivation to continue eating healthy and working out regularly.

You should also identify unhealthy foods in your diet that you can eliminate in order to maximize long-term results. Choosing less-fatty foods and increasing the amount of fruits, vegetables and fiber in your diet can go a long way. Calorie-counting on a daily basis isn't entirely necessary, but identifying high-calorie items that are consumed on a regular basis like sodas or juices with your lunch can help you find the reason for that 5 or 10 pound gain in weight. Small changes in your diet and daily habits can result in large losses in fat and weight loss.

Shiitake Mushrooms

Outtakes from the macrobiotic cooking/comedy skit "Miso Soup."



http://www.youtube.com/watch?v=VWvd0CDmJ78&hl=en

All You Can Eat Sushi Buffet at Tomokazu Japanese Restaurant (Vancouver, Canada)

Tomokazu Japanese Restaurant 201-1128 West Broadway Vancouver, BC, Canada phone 604-677-0426 As featured on dineouthere.com: www.dineouthere.com "all you can eat" sushi buffet Here are the dishes and items featured in the video: wasabi (Japanese horseradish) green tea chopsticks ebi sunomono (shrimp and vermicelli salad) tuna tataki (cooked on outside) spinach gomae (with sesame paste) miso soup raw oysters (kaki pon) assorted sashimi (raw fish) tuna and salmon spicy salmon sashimi salmon teriyaki agedashi tofu oyster motoyaki (baked) prawn tempura nigiri sushi maki sushi (rolls) Alaska roll California roll (very popular) BC Roll (salmon + skin) futomaki + seafood cones yam tempura roll chopped scallop cones Abalone sushi (rare) Cost of meal was around $22 CAD per person. Video and editing by Geoff Peters Closing music by Geoff Peters Band (Live Jazz band in Vancouver, BC, Canada). Jazz band web site: www.gpeters.com



http://www.youtube.com/watch?v=HlyVX0AMQ9s&hl=en

Rice Bran Oil - Is It Really The Healthiest Oil And The Best Cooking Oil?

Many people ask me: Is rice bran oil a good oil the best cooking oil? Is it the new revolutionary healthiest oil? Is this the all-in-one cooking oil solution? Not exactly. It is one of the better choices of all the bulk cooking oils available, but not without a down side. Lets review oils and healthy fats; the good, the bad and the plain ugly.

What is rice bran oil?

It is the oil extracted from the germ and inner husk of whole brown rice. Rice bran oil has a mild, nutty flavour. Promoters call it "The Healthy Oil". One label says rice bran oil is "nutritionally balanced, versatile - perfect for BBQs, frying, baking and salad dressing". My research suggests it is healthier to some degree, but use it in small quantities, for roasting and frying.

Is it the healthiest oil? - The advantages of rice bran oil

High smoke point - does not degrade easily at high temperature

Has a long shelf life.

Low viscosity (more runny) - need less oil to cook in and is less absorbed by foods.

Virtually free of trans fats

More Vitamin E complex and other anti-oxidants than other cooking oils- these help keep it stable and protect against free-radical damage.

Rich in tocotrienols - powerful form of Vitamin E

Contains a Gamma Oryzanol - a powerful antioxidant and cholesterol-lowering agent

Problems with fats and oils - including rice bran oil

In modern Western countries most people eat too much high calorie fat. A low-calorie diet is one of the keys to avoiding cancer and many other diseases. B
ut the biggest issue are the problems with the type of fats we consume.
We eat:
Too much saturated animal fat, toxic "trans" fats and Omega-6 fatty acids.
Too little Omega 3 and fat-soluble antioxidants such as vitamin E

Rice bran oil is better than other oils in many respects - but has a seriously imbalanced ratio of too little omega 3 to too much omega 6.
Bulk polyunsaturated oils such as sunflower, safflower, canola and corn are dangerous to our health because they are processed with high heat and generally poor quality. These oils also contain and imbalanced ratio of Omega 3 to omega 6. They should be completely avoided.

Our food has changed - we used to get enough omega 3... now we don't!

The best primary source of omega-3 is seafood - although flaxseed and hempseed oils are notable exceptions. Dark leafy green plants and free-range eggs provide useful amounts too.
Our hunter-gatherer ancestors ate a diet of fresh plant and animal foods - including a lot of seafood. This provided a balance of omega-3 to omega-6 of about 1:1. This is what our bodies are designed for.

Nowadays we eat way less seafood and large amounts of grains and seeds - most of it processed. Since the 1960s when seed oils began to replace saturated fats our intake of omega-6 has doubled - and omega-3 consumption is about 1/10 of what it should be. This has created a dangerous imbalance. Overconsumption of oils with this omega 3 to 6 imbalance has been implicated in higher rates of diabetes, cancer, heart disease, stroke, arthritis and skin disorders.

Can I eat deep fried food if I use rice bran oil?

Of all the bulk cooking oils available, rice bran oil is one of the better choices for high temperature cooking. If you occasionally eat deep-fried food this is perhaps the best option. However I do not recommend deep-fried food. Any oil heated to high temperature will suffer some degradation and produce dangerous free radicals. In addition to this deep fried foods contain too much oil to be considered healthy.

The key to eating healthier fats and oils: eat more seafood, whole foods and fish oil supplements and reduce consumption of seed and grain oils. Olive oil remains the best choice for regular use in cooler cooking: dressings, dips, baking and moderate-temperature frying. We also use rice bran oil, sesame oil and clarified butter for pan-frying and roasting. ANY of the cheaper vegetable oils consumed in quantity can cause problems.

Copyright Wild Health