International Food Receipes

Lyla Feldman asked:


 

Since we can’t stop the aging process, are there any foods we can consume in order to maintain our health and beauty longer? The answer is “yes.” There are numerous foods which promote healthy aging and longevity. So what are these magical foods and how exactly do they work?

One of these magical foods is olive oil. This particular product has been around forever and numerous studies have confirmed its health benefits. For instance, the people of the Greek islands of Crete have been consuming olive oil for centuries. Numerous studies have shown that those people have very low rates of heart disease. This particular product is rich in mono-saturated fats and polyphenols, both of which protect the body from heart disease and other heart related illnesses. Another age healthy food is fish. Fish also promotes heart health because it is rich in omega 3 fats. The omega 3 fats prevent cholesterol buildup, prevent abnormal heart rhythm, and numerous other heart related illnesses. A study has been completed on the Native Inuit’s of Alaska who ate mostly fish and as a result of their diet they were completely free of heart disease.

Blueberries are the third age healthy food. Blueberries are responsible for maintaining a healthy balance and concentration as we age. They also have the capability of lessening inflammation and oxidative damage. For those people who don’t know, oxidative damage is associated with age related deficits in memory and in motor function. So by consuming blueberries, we are improving our memory, our balance, our reaction time, and our coordination. All of these age healthy foods are easily attainable and delicious. So why wouldn’t we want to make our future healthier and brighter by consuming more of these age defying foods.

Zach Hunt asked:


You may have recently heard about a “new” food Greek Yogurt and wondered what all the fuss is about. Is it better for you? How does it taste? What is so special about Greek yogurt? Let’s take a look at this food and compare it to it’s American counterpart.

Yogurt basics:

This is a common food, a dairy product produced by bacterial fermentation of milk. Fermentation of the milk sugar (lactose) produces lactic acid, which acts on milk protein to give it its texture and its characteristic tang. It is nutritionally rich in protein, calcium, riboflavin, vitamin B6 and vitamin B12.

Yogurt has nutritional benefits beyond those of milk: people who are moderately lactose-intolerant can enjoy yogurt without ill effects, because the lactose in the milk precursor is converted to lactic acid by the bacterial culture. The reduction of lactose bypasses the affected individuals’ need to process the milk sugar themselves.

It also has medical uses, in particular for a variety of gastrointestinal conditions, and in preventing antibiotic-associated diarrhea. One study suggests that eating yogurt containing L. acidophilus helps prevent vulvovaginal candidiasis, though the evidence is not conclusive. It is believed to promote good gum health, possibly because of the probiotic effect of lactic acids present in yogurt.

Greek yogurt:

This is a food which has been strained in a cloth or paper bag or filter, traditionally made of muslin, to remove the whey, giving a consistency between that of yogurt and cheese, while preserving yogurt’s distinctive sour taste. Like many yogurts, strained yogurt is often made from milk which has been enriched by boiling off some of the water content, or by adding extra butterfat and powdered milk. “Greek-style” yogurts are similar to Greek strained yogurt, but may be thickened with thickening agents. Or if made the traditional way, are based on domestic (rather than Greek) milk. Greek yogurt’s live and active culture content is much higher than that of regular yogurt. However it should be noted that liquid whey contains cystine, and amino acid that boosts your body’s level s of the Cancer-fighting compound glutathione.

What are probiotics and what good are they?

Yogurt, a great food contains probiotics. Probiotics are dietary supplements containing potentially beneficial bacteria or yeasts. According to the currently adopted definition by FAO/WHO, probiotics are: ‘Live microorganisms which when administered in adequate amounts confer a health benefit on the host.’

Probiotic bacterial cultures are intended to assist the body’s naturally occurring gut flora, an ecology of microbes, to re-establish themselves. They are sometimes recommended by doctors, and, more frequently, by nutritionists, after a course of antibiotics, or as part of the treatment for gut related candidiasis. Claims are made that probiotics strengthen the immune system to combat allergies, excessive alcohol intake, stress, exposure to toxic substances, and other diseases. In these cases, the bacteria that work well with our bodies may decrease in number, an event which allows harmful competitors to thrive, to the detriment of our health.

So, which is better, America yogurt or Greek Yogurt?

When it comes down to a choice between these great foods, both standard American yogurt and Greek yogurt are great for you, just in different ways. Greek yogurt is, for the most part, more concentrated than American yogurt, so it contains about twice as much protein as American yogurt. But the each contain high amounts of probiotics (although Greek yogurt contains more simply because it is so much more concentraited), so really, you don’t have to choose. Eat them both daily and you will benefit more than if you each just one of the two. And remember, a healthy diet alone won’t help you keep your weight and health in check.

Kevin Gianni asked:


This interview is an excerpt from Kevin Gianni’s Fountain of Youth Summit, which can be found at http://fountainofyouthworldsummit.com. In this excerpt, Dr. Gabriel Cousens shares what detoxification can do for you.

The Fountain of Youth World Summit with Dr. Gabriel Cousens, the founder of Tree of Life Rejuvenation Center and author of “Conscious Eating” and “Spiritual Nutrition.”

KEVIN: I am extremely excited about this. So, why don’t we start talking about detoxification? What’s your story? How did you get involved in this?

GABRIEL: Well, initially I was exploring it from a spiritual point of view. In 1982, on my own did a 40-day fast.

KEVIN: A-ha.

GABRIEL: It’s not the…probably the best way to start - it was a great way for me to start but I don’t really recommend it for most people.

KEVIN: [Laughs]

GABRIEL: In 1988, I really began to do fasting retreats for people.

KEVIN: A-ha.

GABRIEL: And did a lot of different researches. We’ve got along, and in fact right now, we are in the middle of a spiritual yoga juice fast.

KEVIN: OK.

GABRIEL: So, it’s really, fun to share that at the same time. At the Tree we do, we’ve evolved really 2 different fasts. One is where people who come every once a week, and what we’d just called a detox-fast.

KEVIN: OK.

GABRIEL: Then we had a spiritual fast, which is like a week-long seminar. It’s really a 9-day fast. So, that’s kind of what we do. It’s one of the main things we focus on. So we’ve developed a lot of research in technology along the way with that. I think the most important thing to understand is that fasting is the most natural and most powerful way to detox. Paracelsus, the great Renaissance physician in the 16th century and so forth, talked about that the most powerful healer is fasting.

KEVIN: A-ha.

GABRIEL: And Hippocrates, one of the great Greek physicians, said again, that fasting is the inner doctor. So, why does fasting work? It’s because it activates a vital life force, and it’s the vital life force which energizes the body that gives it enough energy to detox.

KEVIN: OK.

GABRIEL: So, the model we can hold is that the cells are filled with toxins but they’re also overloaded.

KEVIN: OK.

GABRIEL: And so they’re not as able to get the toxins out. So when we fast, we stimulate a process of energizing the cells, and also I’m going to use it to call it a process of diffusion. What we mean by that is, as you’re pulling toxins out by the act of fasting by doing what we do, eliminating in several areas, we do skin brushing which we’ll talk about…we do enemas and colonics.

KEVIN: A-ha.

GABRIEL: We do kidney and liver cleanses. We do breathing to clear the toxins out of the lung. We help people out gas, so they, they - here in Arizona you can be in nude outside in certain areas so you are getting a whole body air cleansing. So, all those things start to pull toxins out naturally. And in that way, it starts with …of the cells. But the key truly is the vital life force, and that’s strongly activated by the power of fasting.

KEVIN: OK. And you talked about detoxification, I mean, what are some of the things that we need to detoxify from?

GABRIEL: Life!

KEVIN: [laughs]

GABRIEL: Really, we have physical toxins, emotional, mental, and spiritual toxins.

KEVIN: OK.

GABRIEL: And when people come here to Patagonia, Arizona they were getting a very, very clean air and clean water. People are able then to rest and relax because in most people in the modern day world have lost touch with their rhythm.

KEVIN: OK.

GABRIEL: What life is about, they’ve lost touch with the meaning about what life is about, and in essence their mission, their sacred mission in life. And so fasting is a time to reestablish so we get in touch with your sacred rhythm, your sacred design, and also get in touch with the rhythm of the planet. We live in cities, what rhythm in the planet, you know?

KEVIN: Yeah.

GABRIEL: You can’t see the sunset because the skyscraper is in the way, and it’s like that kind of thing. So fasting, in a deeper way, helps you reconnect with your essential self. Now that being said, we are going to focus a little bit more on the physical part of it and different fasts have different effects.

KEVIN: OK.

GABRIEL: A 7-day fast is what we do. Now we - just to be clear, there are people who come here and fasted for 80 days.

KEVIN: Wow.

GABRIEL: 90 days, and had tremendous benefits. We will talk about that a little later. I think the one-week fast is maybe most appropriate for people and a good place to start. First of all, fasting is not a new thing. It’s 5000 years old. Almost every culture has done it.

KEVIN: A-ha.

GABRIEL: And in the animal world, dogs can fast up to 60 days. Salmon go upstream for months without food. Penguins go 3 months without food. It’s part of that - the cycle of nature.

KEVIN: OK.

GABRIEL: But why one week and why has that worked well. What we found is it takes about a week according to my research to get rid of the bowel toxins. Now, where do bowel toxins come from? Well, they come from this - most people have pathogenic bacteria in the bowel.

KEVIN: OK.

GABRIEL: And because we eat too much, and we’re not digesting well. And the …pathogenic bacteria begin to take the putrefied food, and it turns into toxins.

KEVIN: OK.

GABRIEL: That’s what we are talking about, specifically.

KEVIN: And those are being reabsorbed?

GABRIEL: And those get reabsorbed into the body. They go into the nervous system. They go into everywhere in the body. In 1917, just to make it clear, this is not some kind of a newfound idea, in 1917, Sedderly and Eldrich, two AMA physicians, okay?

KEVIN: A-ha.

GABRIEL: Now, this is the way from what the AMA people do now. But at that time, they were on it. They cited 517 cases whereby clearing the bowel toxicity, people reverse their depression, their anxiety, their paranoia, their lethargy, their stupor, their general feeling of malaise.

KEVIN: Wow!

GABRIEL: Really impressive! Okay, so they understood that the toxicity in your bowel was affecting your - functioning of your mind. It was affecting your mood. It was affecting your clarity. OK, and it’s true! The Russians had done some research with schizophrenics. And they took supposedly incurable schizophrenics and put them on a water fast. We don’t really recommend water fast. There is some danger to it, but I don’t even know if they have any juicers in Russia, so we’ll just put it that way.

KEVIN: [laughs]

GABRIEL: And particularly when this research was done, and what they found was 28-35 days in water which is a severe water fast. That 65 percent of the schizophrenics became healed.

KEVIN: Wow!

GABRIEL: And the only time that they relapsed is that they ate meat. Now, what’s the reason for that is schizophrenics have a certain metabolic pathway or some schizophrenics at least 65 percent.

KEVIN: A-ha.

GABRIEL: Where when they eat meat, the putrefactive bacteria produce 6 times higher 5-hydro skatole. Skatole is one of the bowel toxins. And that is what was literally making - have a schizophrenic nervous system.

KEVIN: OK.

GABRIEL: So, that’s how powerful it can be. Now in 1933, Dr. Bassler cited 5000 cases where people healed from sinus, sciatica, almost every element you can think of, you know arthritis, again emotional problems, and related again to clearing the bowel toxicity. So these are not a metaphor in other words. These are real - toxins are real things. You got skatole. I’m not going to list all, ammonia.

KEVIN: And how do you know if you have them?

GABRIEL: Well, everybody has them.

KEVIN: OK. [laughs]. So this is like, this is a blanket, everyone has this. It’s just a matter of how much and what levels they have?

GABRIEL: Exactly. Now, when you’re fasting, when we fast because we’re doing fasting all over the world, we have a fasting center in Israel as well.

KEVIN: A-ha.

GABRIEL: By the Dead Sea, so very much and they have seen kind way of being.

KEVIN: A-ha.

GABRIEL: And were having fast here, or you - you know, frequently besides our weekly 10-day detoxing. And basically if you don’t like foods, and you’re not overeating … foods then you’re fasting frequently, you’re not going to have much bowel toxins. You’ll have a little bit.

KEVIN: OK.

GABRIEL: Most people tend to build it up overtime, particularly if they aren’t taking a lot of acidophilus. So, it’s pretty endemic. And the good news is really in a pretty short time within 1 week, we measured the indican which is a measure for bowel toxicity.

KEVIN: OK.

GABRIEL: In 1 week, by day 6, most people, no excuse me, a hundred percent of the people we tested no longer were showing indican in their urine.

KEVIN: OK.

GABRIEL: So we pretty much know by day 6 on a juice fast, you’re going to be done with your bowel toxin. And that’s also about the time people’s mental state begins to clear. And they begin to get a tremendous amount of energy. There’s a lot of energy that you get when you get the toxins out. On a 60th birthday 4 years ago, we - on day 5 or 6, I did 601 push-ups.

KEVIN: OK.

GABRIEL: And that was something that I couldn’t do while I was eating. I was up to 550 something like that. I wasn’t breaking the barrier.

KEVIN: A-ha.

GABRIEL: The reason is, there’s this - even if someone who’s - you know eating the right foods, 100 percent right foods, and you know juicing, and doing all of that on a regular basis, there’s certain amount of toxins that you build up. That’s something in everyone.

KEVIN: OK.

GABRIEL: And just that difference of 5 days juicing cleared enough the toxins to give the extra strength. Once after a 7-day fasting, we did Mount Chester that was in the ’90s. We walked up, a group of us walked up Mount Chester. Usually, it’s a 2-day trip to go to 10,000 feet, and on the 2nd day you go, and you camp out, and then you go over 2000 feet.

KEVIN: A-ha.

GABRIEL: We started at 3′ o clock in the morning. We reached the peak by about 11.

KEVIN: Wow.

GABRIEL: And we just walked straight too because we had that extra energy.

KEVIN: Wow. That sounds good. I think it probably just about everyone in this call could use a little extra energy. [laughs].

Zelda Myers asked:


Luxury within your budget-this is what hotels in Zakynthos island are all about. Often, people are overwhelmed by the connotation of a luxurious island hotel. The truth of the matter is that hotel vacation packages are worth every cent. As you immerse on the rich culture and heritage of Zakynthos, you will be enchanted by its panoramic sunsets and landscapes. As you explore the corners of its villages, your curiosity will be fed by its well-preserved ruin sites and local museums that offer authentic Greek artifacts. The closeness of Zakynthos hotels to the island’s scenic and interesting tourist spots made it an ideal place to stay in. Aside from that, they offer impeccable service in catering to your every pleasure throughout your stay. 

Fine sands, pristine beaches and exciting night life will welcome you as you reach the shore of Zakynthos. With the Zakynthos hotel’s promenade of fine restaurants, taverns and beach bars, you are bound to immerse into the company of other special guests. In the morning, awaiting sunrise will be unnecessary for these hotels make use of the island’s panoramic vistas of sunrise as well as sunsets as the backdrop of their rooms and suites. Even function rooms and lobbies enjoy the same privilege of enjoying the island’s beauty through its windows. If you are a beach lover, you will be amazed of the water sports events that are frequently hosted by some of the beach-front Zakynthos hotels. But if you seek a less crowded area where you can enjoy the turquoise water of the island’s beaches, you can arrange exclusive accommodations to the island’s high-end hotels.  

The state-of-the-art facilities of Zakynthos hotels have made the island one of the most frequented places in all of Greece. Good food, good wine, comfortable accommodation; these hotels simply offers the best of what the island can offer. So if you are to plan your next vacation, choose Zakynthos and you are bound to enjoy an exciting vacation experience.

David Cowley asked:


If you’ve never heard of Greek wines, you must not be a real wine lover or historian.  While there are many countries today that produce wines that are more popular and perhaps more appreciated, it’s thought that winemaking actually originated with the Greeks thousands and thousands of years ago.  At that time, wines from Greece were produced in individual homes right along with everything else that was considered everyday foods, including bread, butter, cheese, meat dishes, and so on.  Wine was considered a standard staple of the dining table and not something that was reserved for special occasions.  It’s thought that during the Roman Empire, these wines were traded extensively as Rome opened up merchant routes all along the Mediterranean regions.

Wines of the Past

There have been many political upheavals and other problems that have kept Greece from competing in the global wine market; however, today they are just as competitive as wines from any other region of the world.  This is a necessity as there has actually been a decline in recent years of domestic consumption of locally produced wine.  Greek vineyard owners have, out of necessity, found themselves competing on the world market just to stay economically feasible.  Those that produce wines have found that they have needed to introduce foreign grape varieties to their vineyards in order to stay competitive.  In 1963, their first Cabernet Sauvignon vineyard was planted, and the 1960’s and 1970’s saw an ever evolving revolution in the area of wine making.

Reasons for Success in Making Greek Wines

One of the reasons for the success of wines from Greece is of course the climate of the country.  With its warm and dry summers and mild winters, it makes for near perfect grape growing conditions.  Also, there are literally hundreds of indigenous Greek grapes from which vineyard owners may produce their own unique brand, and foreign varieties do quite well when planted or grafted into existing vineyards.

It’s also interesting that many true wine connoisseurs are always on the lookout for exotic brands and varieties to try, something different than the standard French or Italian fare.  In this regard, many upscale wine lovers are turning to Greek wines as they are truly unique in the world of winemaking.

Today you can easily find wines from Greece available in any local wine store or liquor shop.  They are also available online from specialty importers.  As Greek vineyard owners continue to appreciate the beautiful and perfect climate they are blessed with, it is certain that more and more world class Greek wines will continue to be available and will be competitive on the world market.

Alisha Dhamani asked:


To begin with, cooking is the act of preparing food for eating by the application of heat. It encompasses a vast range of methods, tools and combinations of ingredients to alter the flavor or digestibility of food.

It is the general preparation process of selecting, measuring and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Factors affecting the final outcome include the variability of ingredients, ambient conditions, tools, and the skill of the individual doing the actual cooking.

The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic, agricultural, economic, cultural, social and religious considerations that impact upon it.

Asian food has an incredible range of flavors and styles. Asian food has become familiar in the Western world, with Asian restaurants on virtually every corner. Now it’s easier than ever to bring that Asian flavor into your own kitchen, even if it’s 9000 miles away from China.

Also, the Mediterranean is a world unto its own when it comes to cuisine. From the oils, sauces and pastas of the Italians to the olives and complicated masterpieces of the Greeks to the exotic grains and intense flavors of the Moroccans, this region of the world covers a lot of ground. No pun intended. So let’s begin our whirlwind tour of the tastes of the Mediterranean.

On the other hand, no ethnic cuisine has penetrated American culture like Mexican food has.

From fast food joints to truly authentic Mexican restaurants, it’s everywhere. But few stop to think how Mexican cuisine originated from the blending of two cultures. During the Spanish conquests in the Americas, typical European food (rice, olive oil, beef and garlic) combined with native Aztec ingredients and became today’s Mexican cuisine that we all know and love.

However, Suddenly food has become too expensive. The shadow of “a new hunger” that has made food too expensive for millions is the result of a sudden and dramatic surge in food prices around the world.

Rising prices for the world’s crucial cereal crops and growing fears of scarcity are careening through international markets, creating turmoil.

Rice is a staple food for half the world’s population. But the sudden surge in prices and restrictions on exports come at a time when stockpiles of rice are at their lowest level in decades.

Egypt decided to suspend rice exports for six months to meet domestic demand and to try to limit price increases.

Egypt’s move was matched by Vietnam, the world’s second largest rice exporter after Thailand, which cut exports by 25 percent and ordered officials not to sign any more export contracts this year.

In the Philippines, officials are raiding warehouses in Manila looking for unscrupulous traders hoarding rice, while in South Korea, panicked housewives recently stripped grocery-store shelves of food when the cost of ramen, an instant noodle made from wheat, suddenly rose.

India and Cambodia also rushed to curb their exports in order to have enough supplies to feed their own people.

At the moment, world rice inventories are said to stand at a mere 72 million metric tonnes about 17 percent of what the world consumes annually.

Additionally, with crude oil soaring above US$100 a barrel, higher fuel prices have driven up the cost of production and increased transportation costs for all foods.

All together, millions of people in China and India have suddenly become relatively wealthy and are changing their eating habits, consuming more meat and chicken, which places a huge demand on cereal stocks.

In China, per-capita meat consumption has increased 150% since the 1980s. But producing more meat requires more feed to raise more animals.

Also influencing the food crisis is the move in North America and Europe to biofuel in an effort to ease global warming and reduce reliance on imported energy.

Biofuel is any fuel that derives from biomass recently living organisms or their metabolic byproducts, such as manure from cows. It is a renewable energy source, unlike other natural resources such as petroleum, coal and nuclear fuels.

Agricultural products specifically grown for use as biofuels include corn and soybeans, primarily in the United States, as well as flaxseed and rapeseed, primarily in Europe. Waste from industry, agriculture, forestry, and households can also be used to produce bioenergy; examples include straw, lumber, manure, sewage, garbage and food leftovers.

Most biofuel is burned to release its stored chemical energy. The largest advantage of biofuel in comparison to most other fuel types is that the energy within the biomass can be stored for an indefinite time-period and without any danger.

A surge in demand for biofuel has resulted in a sharp decline in agricultural land planted for food crops. About 16% of U.S. agricultural land formerly planted with soybeans and wheat is now growing corn for biofuel.

Experts predict world food markets will be locked into an inflationary spiral for at least four years, but some say the crisis could linger for a decade or more.

Dr John Anne asked:


A historic agent in enhancing individuals desire for sexual intimacy is in aphrodisiac elements. The ancient Greek goddess of Sensuality, Aphrodite, labeled such a libido-arousing agent aphrodisiac. From goddess Aphrodite’s dubbed pronouncement to present times, it has been revered that numerous drinks and foods have an associated connotation towards the acquisitions of the pleasurable delights of sexual encounters. Hence, such editable foods are considered, amongst many individuals, as aphrodisiac foods.

Countering the mythical goddess of ancient Grecian times, Aphrodite, are the scientific studies by medical and physiological experts that there is a lack of substantial evidence, which can concretely prove that any specific foods act as aphrodisiac foods, in the propagation of desires or performance in a sexual nature. Therefore, clinical research unfoundedly suggests that for those individuals who hold to beliefs surrounding the sexually enhancing properties of such foods regarded as aphrodisiac foods, conceive notions out of sheer belief, as with the placebo effect.

Among the more natural and common foods purported by those believers in the properties within aphrodisiac foods, include such consumables as carrot, chocolate, banana, eggs, fennel, ginkgo biloba, garlic, ginseng, honey, kelp, maca, oat, onion, oysters, peach, pepper, shilajit, Spanish fly and walnut oil. Of the more exotic variety of foods that have received perceived regards in being amid such aphrodisiac foods, are artichokes, asafetida, asparagus, basil, cardamon, clove, ginger, nuts, pomegranate, saw palmetto, strawberries, tomatoes, truffles, turtle eggs, mangos and mamey sapote.

The theory behind those supporters who genuinely believe in the enhancement of sexually charged prowess derived from the consumption of aphrodisiac foods is in a number of perceived effects upon the libido of individuals of either sex. Such effects are directed, more pointedly though unfounded, towards the brain. It is of the belief of those promoting the sexual enhancing properties within such suggested aphrodisiac foods to have a physiological impact on the brain, in the ability to release particular chemicals. Such chemistry derived from those individuals consuming indicated aphrodisiac foods is in the stimulation of respective sexually related organs. However, this concept is widely diverse and vague, and, from a scientific perspective, has never been proven.

Visually, further perception by those proponents of aphrodisiac foods, gives suggestive credence to the shape of particular fruits and vegetables, in correlation to their respective appearances instilling suggestive impulses conjured within the imagination of individuals. Two examples of such theology are in the artichoke and asparagus, suggesting a connection between such stimulating properties from both appearance and consumption.

From a clinical standpoint, amongst aphrodisiac foods, it has been determined that celery contains androsterone. As a male hormone, androsterone possesses the ability to generate the arousal of sexual desires within women. In the same vein, though purely through conception, is that other vegetables, such as carrot, fennel and onion possess libido-stimulating benefits in their respective properties.

Where fruits are concerned, aphrodisiacs of fruits, genuinely believe that the intimacy enhancing properties, along with appearance, of bananas heads the list of aphrodisiac foods. The rationale supporting those enthusiasts of aphrodisiac properties within certain foods, maintain the belief that the chemical ingredients within the composition of bananas, which are the enzyme bromelain, and chelating minerals are suspected to improve the libido of men.

Classified among exotic aphrodisiac foods is the pomegranate. Under the guise of Chinese lore, this particular fruit, based upon its abundance of seeds, promotes and serves, as a symbol, of prosperity, in the form of an abundant household. Such abundance is measured in the size of the family, based, of course, on procreation. Hence, procreation is brought about through sexual interaction.

Among nuts, within the bounds of referenced aphrodisiac foods, is the gingko nut. Such variety of nut has been clinically proven to enhance blood circulation within the body’s extremities. Circulation has been founded in the increased level of libido.

Another scientifically proven source for sexual enhancement, where men are concerned, among the more commonly referenced aphrodisiac foods is oats. This particular grain encourages the release of testosterone amongst men. An increase in male testosterone is significant in its correlation to aiding heightened libido.

In an overall recap of such beliefs in aphrodisiac foods, is, in opposition to clinical research, to respect that if an individual truly believes in the effectiveness within such practices, it then can work.

Francis Githinji asked:


Food being a basic necessity in human beings it is also basic in all of their activities. For a healthy body, food is of paramount importance. The erotic power of food is revealed through our sex lives. Centuries have passed since the celebration of power of food started. The famous Casanova was kind enough to share oysters with his paramours to hone their appetites in sex. It is also said that, according to the Greek and roman cultures people were supposed to enjoy exotic dishes and parade of sweet ripe fruits before engaging in sex. It is true that the way to a man’s heart is through his stomach. A delicious meal has the power of unlocking the insides of a man’s (woman’s) heart. The sweet taste in food brings out the romantic mood. By the way, what would courtship be without dates for romantic dinners? A healthy sex diet is the key to a lifetime of sexual pleasures.



Food for sexual pleasure is a phenomenon which should be used by serious lovers. Food and nutrition is a discipline which plays a vital role in our sex lives. The quality in a healthy sex diet has a lot to do with how we perform and respond sexually. Nutritious foods rejuvenate sexual function, improve the libido and enhance the general body health. This is even made better if the food is served in a sensual way. This is where many wives go wrong since most of them serve the food with sulky faces. The food lacks the sexy touch if it is not served in the right sensual mood.

The diet required for a powerful sexual pleasure include wide variety of wholesome, fresh ripe fruits and vegetables. Lean proteins can also be added to spice up the healthy sex diet. The lean proteins should not exceed 30% of the consumed daily calories. Fruits and vegetables make a beneficial part of the diet since they maintain the organ’s maximum energy. The organs are well kept in their peak condition which is crucial for wonderful sexual involvement. Some foods are good at arousing the body sexually while others decrease sexual functionality. Sauces rich in cream and fried fare dishes leaves a person feeling less sexy and more sluggish. You should also be aware that additives such as excessive salt, sugar, very saturated fat and processed food are associated to frigidity. They are also linked to lack of interest in sex and hardships in reaching orgasm. Avoid alcohol ,tobacco, coffee usage all the time. They dampen sexual spirits.

Ever wondered why chocolate is so much associated with love? Yeah, it is because it offers healthy sex diet. Chocolate contains phenylalanine which is an amino acid responsible for raising hormone endorphins (the feel good hormone). It is a natural antidepressant which kills mild depression and relieves headache. A Few bars of chocolate can increase libido therefore providing stunning and tantalizing prelude to sexual intercourse. To enhance your sexual pleasure choose fresh foods that increase sexual vitality.

Amy Nutt asked:


There are foods that are associated with specific seasons-foods and drinks too that we reach for traditionally when the weather turns warmer or colder by turn. What would the winter be without a nice bowl of steaming oatmeal to start the day? And how much nicer is it to look out the window at a snowstorm when you’ve got a nice hot cup of hot chocolate in your hands?

Then there are the old standbys for the summer months as well. What better way to cool off in the middle of a heat wave than with a cool Popsicle? Who hasn’t enjoyed a baseball game while munching on a hot dog? It seems there are foods and drinks for every season and most of them really add to our enjoyment of any particular time of year.

One of the all-time favorite summer foods is one that we’ve been enjoying in North America for one hundred years. Ever since Gennaro Lombardi opened the first pizza place in New York in 1905, we’ve been enjoying the tasty treat that’s got a very interesting history. Of course it might be no surprise that pizza’s origins are claimed by the Italians, and as you munch a piece of Toronto pizza in the middle of little Italy, you might think that the food’s history only goes back to turn of the century Europe, but pizza has an even bigger past.

Although modern people munching Hamilton pizza might not have considered it on a hot July day, most historians agree that Italians have more than likely been eating the food since the Stone Age, perhaps as far back as the 6th century BC where soldiers baked a kind of flat bread and covered it afterward with cheese. The word itself has some interesting historical connotations.

‘Pizza’ is obviously Italian, but not many people know that the word means ‘a point’ and the earliest forms of this popular food were baked like a lot of other things beneath the stones of a fire. At first, this early form of the modern food that has been popularized as Mississauga pizza was used as a kind of plate to sop up the excess gravy that was left over from other meals. However, like all great ideas, it wasn’t long before pizza took off in its own right.

It seems that another great culture, The Greeks, helped bring what we now know as the modern day pizza along. Because their version of the flat bread was convenient for the working man and his family at the time, they decided that the flat round bread they were using for meals should have some kind of topping, and in this way the predecessor of the modern pizza pie was born.

It wasn’t until years later that the modern world caught up to this popular summer food and in 1957 frozen pizzas were introduced and soon became the most popular food that you could get from the freezer.

James Zeller asked:


Is there a painless way to lower cholesterol and lose weight? Can you eat your way there? Oh sure, you might say; but wait, consider the merits of the Mediterranean Diet. Virgin olive oil may be the perfect replacement for butter and margarine.

The Mediterranean Diet: What the Greeks Know about healthy cuisine

“If you have health, you probably will be happy, and if you have health and happiness, you have all the wealth you need, even if it is not all you want.” — Elbert Hubbard.

There are so many approaches to optimum wellness. Infomercials tell us about a variety of diet plans from pills and native plants to the benefits of liquid diets over conventional weight loss methods. What should you believe?

One of the clarion calls of caution is the old adage, “If it’s too good to be true - it probably is.”

The Mediterranean Diet relies solely on age old wisdom. Present research verification demonstrates that one man’s daily meal is another man’s trip to optimum wellness.

In Greece, certain symptoms of heart disease are among the lowest in the world. It would seem that the largest body of current scientific research indicates that a diet high in fruits and veggies along with routine consumption of whole grains, legumes, fish, low fat dairy products, olive oil and nuts provide long term and protective health benefits.

With the Mediterranean diet you will find that optimal health is even more important than the accompanying weight loss. What native Greek’s have intuitively known for centuries has now been linked to scientific data that shows adherence to common Mediterranean diet practices may result in a reduction in heart disease, increased life expectancy and reduced risk of some cancers. The health benefits of olive oil have long been realized in Greece.

The term “Mediterranean Diet” truly is a generic term because the diet in Greece remains varied. You will find influences from North Africa and Italy in many Greek dishes, however the island of Crete has proven a veritable treasure trove of health research. Residents of Crete have one of the lowest heart disease risks in the world.

Interestingly, western culture is looking into the health benefits found in countries like Greece, but many of the younger population in Greece are seeking out western cuisine. The trend has proven somewhat antithetical to the wellness experienced by older Greeks. While parents are consuming melons, stuffed tomatoes, salads and yogurt, the younger Greek generation are consuming cookies, hamburgers, French fries, pizza and pop. The result is an increase in obesity among Greek’s youth culture - researchers expect to see an accompanying rise in heart disease in the years to come.

With the Mediterranean diet, butter is replaced with the health benefits of olive oil, fast food lunches are replaced by a variety of fresh vegetables - snacks of chocolate and colas are replaced by fresh fruit and nuts.

Perhaps the reason you don’t hear as much about the Mediterranean diet as you might other weight loss plans is that there is no special pill to buy, no special formula to drink and no 12-step meal plan to purchase.

The Mediterranean diet works because common sense prevails in eating choices and a rise in HDL cholesterol (good cholesterol) is an indicator they are doing something right. The health benefits of olive oil cannot be overstated and traditional Greek cooking utilizes garden fresh produce and extra virgin olive oil. In tandem, this common sense approach continues to see a lower incidence of heart disease and colon cancer along with an increase in life expectancy and a decrease in overall weight.