Vegetarian Information

Our earth is bursting with people and stress has been put on food resources. It is getting really difficult to maintain the quality of food in this fast changing world. Hence, more and more people are becoming vegetarians as a solution for their health problems.

It is a fact, vegetarians are healthier than non-vegetarians. According to studies and surveys, vegetarians actually suffer less from diseases like cancer, high blood pressure and other heart problems. Majority of heart problems are caused by high intakes of cholesterol found mainly in animal fats and dairy products. That’s why it is advised to follow a strict and balanced diet chart rather than enjoying meats. Cut down meat sounds bad but it is far healthier and protective means for keeping your cholesterol level normal.

Experts recommend a special diet which is effective in preventing fat and decreasing extra cholesterol of the body. It is necessary to know what should be included in the diet to get all nutrients which are responsible for healthier growth of the body.

As a great source of nutrition and energy, fresh fruits and fruit juices must be frequently used as they are good in taste and sufficient in clearing several other health problems. Raw fiber Vegetables like beans, lentil, cabbage and carrots should also use frequently to lower your cholesterol level. Popcorns and fresh yoghurt too are high in proteins with all most no fat. Avoid consuming soda and sugary fruit juices as they may increase cholesterol level more than your need. Barley and oats which are rich in viscous fiber contains a soluble fiber called “Beta Glucen”, a prime factor in lowering cholesterol effectively. Nuts such as almonds and walnuts, rich in monosaturated and polysaturated fats also lower down bad cholesterol. It also encourages the presence of HDL.
Soy products are very important food which cuts the cholesterol level drastically. According to researchers it is better to include at least 25 Gms of soy products in the diet daily to minimize the level of cholesterol by 15 to 20 percent straightaway. Planning of such diet does not only ensure health but overall can cut LDL by 30 percent.

Go vegetarian and ensure you have optimum fruits, almonds, soy products and oats for all your meals. It is not only economical, humane, environment friendly but also healthier. A healthy option for all as long as it is properly planned and contains all nutrients. “Be vegetarian, be healthy”

for more information on weight loss and diet pills, plz visit: http://www.search4health.net

Chris is a weight loss expert.

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You may have heard of the “Portfolio Diet” wherein it has been clinically accepted that increasing the intake of soy based foods can reduce levels of LDL cholesterol as much as some statin drugs.

Well, now it seems that soybeans have another health-giving quality: they also reduce blood pressure.

This latest finding is making quite a bit of noise in medical circles and not without reason. Can you imagine how hard the two largest drug markets (cholesterol and blood pressure) would be hit if the American Heart Association or the American College of Cardiology released a statement saying that soybeans can reduce bad cholesterol and control blood pressure? Just think about it. But that’s where it will stop; in your thoughts. With all the lobbying power of the giant pharmaceutical industry, I seriously doubt that such a statement from an internationally recognized source will ever be released.

However, to date more than 40 clinical trials have clearly shown that soya protein can reduce cholesterol in men and women. The effective dose of soy protein per day appears to range between 25 and 50 grams. Now initial studies show that it is also useful in fighting high blood pressure.

Soybean protein lowers blood pressure

In a report from the Annals of Internal Medicine (July 2005), it seems that use of soybean protein dietary supplements may help reduce high blood pressure.

Soybean products have been commonplace in Asian diets for centuries, and soybeans, as well as its derivative products have long been available in our local health stores and supermarkets. Research has shown that food items like tofu and soymilk can reduce cholesterol levels and lower risks for cancer, heart disease and osteoporosis. If we add the ability to fight high blood pressure to the list of illness and diseases that soy foods are able to combat, then we might just have a super disease killer on our hands.

In the study covered by the Annals, a group of American and Chinese researchers focused on 300 Chinese patients suffering from hypertension. One group was and given 40gms of soy protein while the second group was given wheat-based carbohydrates.

The objective of the trial was to examine the effect of soybean protein supplementation on blood pressure in persons with pre-hypertension or Stage 1 hypertension. The results showed that Soybean protein supplementation resulted in a reduction in systolic and diastolic blood pressure. As such, increased intake of soybean protein may play an important role in preventing and treating hypertension.

The researchers of Tulane University, New Orleans say it’s unclear how soybean products might reduce blood pressure. One theory is that soy proteins widen blood vessels while helping the body do a better job of processing blood sugar.

In a related editorial, Dr. Jeffrey A. Cutler and Dr. Eva Obarzanek of the National Heart, Lung, and Blood Institute in Bethesda, Maryland, state that the new study provides “another important link between blood pressure and dietary macronutrient intake,” but add that further studies are needed before soybean supplements can be recommended to patients with high blood pressure.

Soybeans, soymilk, tofu, bean sprouts, meat substitutes, cookies and even soy-based ice cream are all commonly available. Maybe it is better that you don’t wait for the big medical institutions to start singing praises about soybeans. If you want an edge, perhaps now is the time to start making some changes to your diet. Throw in 40 minutes exercise four times a week and your high blood pressure will really take a dive.

About the author:
Nicholas Webb, of AllAbout Heart Disease, speaks and writes with a passion telling it is as it is; helping others to live life to the full. This article is extracted from his newsletter “The Web’s Heart”.

To subscribe, or read other articles visit The Web’s Heart
To learn more about how to beat heart disease and get into shape visit: http://www.AllAbout-Heart-Disease.com

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If all you know about East Indian food is papadums and samosas, you’re going to love pakoras - East Indian-style fritters. The batter is made from chickpea flour - known as “besan” or “chana flour” in East and West Indian groceries, and “gram” flour in English.

The filling is up to you: diced vegetables of all kinds. Just make sure you use firm vegetables (i.e., stay away from delicates like peas, snow peas, celery, sprouts). I’m not a beer-drinker myself, but as with samosas, word is that pakoras are great with beer, and thus a great party snack. Keep in mind, though, that pakoras are very high in protein. Don’t over-indulge.

Ingredients:

• Besan/ gram/ chickpea flour (or grind your own from dried chickeas using a coffee/ spice grinder).
• Water to form a batter.
• Salt and black pepper, to taste.
• Crushed red pepper flake (optional).
• 1/2 tsp of mild curry powder or ground cumin. Do not put in too many spices, as they’ll tend to ruin the oil.
• Small onion(s), cut in eighths.
• Any combo of potato, eggplant, zuchinni, cauliflower - all cut into large chunks. Keep in mind that potato takes longer to cook than any of the other veggies. So make the potato pieces smaller. I suppose you could also (separately) use large, firm pieces of cheese.

Preparation:

• Place the chickpea flour or ground chickpeas in a mixing bowl.
• Add salt, pepper, chili flake, and curry powder or cumin.
• Now slowly add about 1/4 cup of water at a time, and mix with a fork. When you have a thick batter that isn’t runny, add another 1/8 cup of water and mix thoroughly. (Basically, keep in mind that this batter is going into hot oil. So the more watery it is, the more likely you are to be spattered with hot oil. But the batter shouldn’t be so thick that it hangs from the veggie pieces in blobs.)
• Add all the diced, raw veggies to the batter and gently mix so that the pieces are all coated.
• If you used your hands, wash them and dry carefully. (As always, be careful around hot oil.)
• Using a deep, heavy cookpot, heat 1-2 inches of cooking oil (canola or vegetable) on high. Test with a tiny drop of batter. It should start cooking immediately, and float fairly soon after. Remove the test piece with a slotted spoon. (If you have a proper food thermometer that is safe to put into hot oil, the temperature should read about 350 F. If the oil is not hot enough, the fritters will absorb oil and become greasy. If the oil is too hot, the outside of the fritters will burn while in the insides will be uncooked. Remember not to fill the oil up to the top of the cookpot, as you’ll need room for the fritters. Too many spoons of batter into the oil at the same time not only lowers the oil’s temperature, but you run the danger of hot oil overflowing the cookpot, potentially starting a fire.)
• For best results, deep fry heaping tablespoonfuls of batter and veggies as individual “balls”. If you don’t have a deep fryer, or prefer shallow frying, use about 1/2 inch of cooking oil in a heavy, cast-iron pan. The latter method produces flatter, denser fritters. The former method produces fluffier but crispy bulging spheres.Cook flat fritters on high heat until almost golden brown, about 3-4 minutes, then flip over to cook the other side (about 3 minutes). (Note: These fritters tend to burn sooner in a cast-iron pan, so you may need to reduce cooking time and/or heat slightly.)
• Use a slotted spoon to remove fritters, and move to a plate lined with a double-layer of paper towels (kitchen paper).
• Let cool slightly for 1-3 minutes.

Presentation:

Serve with tamarind dipping sauce, raita (sour cream w/ small-diced cucumber), mango chutney, sriracha hot sauce, plum sauce, or even ketchup.

(c) Copyright 2006-present, Raj Kumar Dash

Raj Kumar Dash, also known as the very opinionated Elvis Parsley, the “Curry” Elvis, was taught cooking at his mother’s side. A trained cook, he writes about various world cuisines, the health-related aspects of food, food TV shows, and pretty much anything related to the food industry. You can find his new food site (still in revision) at http://www.curryelvis.com/, and four older cooking blog archives by starting http://curryelviscooks.blogspot.com

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