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Emu, THE Natural Alternative™ for the Backyard Grill
A hot new food for the outdoor cooking season Fifty years ago you might see the backyard grill in action three times in a year: Memorial Day, Independence Day and Labor Day. Dad would wrestle it out of the garage, knock off the dust and hand Mom...
Four Stages of Breaking an Addiction
Nowhere do the Four Stages of Addiction come into play more powerfully than they do when you resist changing a habit relating to the foods with which you self-medicate. For most of us those foods are the instant, and easily available – Bread,...
Getting the most from fruits and vegetables in the diet
Every nutritional expert stresses the importance of fruits and
vegetables in the diet. Fruits and vegetables are one of those
rare cases in which more is better, and the new dietary
guidelines recommend that everyone eat at least five servings...
Making Spanish Paella The Easy Way
Paella is a saffron-flavored dish made with varying combinations
of rice, vegetables, meat, chicken and seafood. Spain and the
Catalan languages, paella means frying pan or pot. The
traditional paella pan is flat and of large diameter, it...
Onions, Fabulous, Superb Perfection
© 2005 Steve Melton All Rights reserved
http://www.great-salsa.com
Onions are absolutely one of the most delicious and flexible
commodities you use in the kitchen. From savory steaming soups
to satisfying homemade salsa, onions play an...
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The French Paradox
The French, in terms of diet and disease, are a statistical enigma. They relish high fat food, consume alcohol regularly and often smoke - the very picture of the World Health Organisation's 'risk group'. High protein, meat based meals include duck, goose and pork - even cooked in fat as a preference! Butter, cream, pork fat and wine are regular ingredients.
Yet they have comparatively low rates of stomach and colon cancer and the second-lowest world incidence of heart disease after Japan. 'The French Paradox' is well known to nutritionists and reasons for this statistical enigma are emerging.
One of their pet names for the English is 'Les Ros Bif', in reference to the traditional overcooked Sunday roast dinner. French cooking is much lighter than British, leaving many of the valuable nutrients in the food, rather than throwing them out with the pan water. The French relish their food and eat widely, they often take the trouble to prepare meals from fresh, home-grown, organic produce, meaning they get more minerals and nutrients from food.
They also mix food elements to compliment each other, from a very wide base of ingredients that change with the seasons. High protein dishes are accompanied by generous salads and nutritious, easily assimilated soups are popular. Dried broad beans and chick peas are also part of winter staples, adding anti-oxidant beans and pulses to a wide diet. It is a well celebrated fact that the French eat everything!
Polyphenols in red wine and the intelligent French use of herbs in cooking help to break down fats in the food and aid digestion. Alcohol licensing laws in France also mean that
they tend not to 'binge drink' as much as countries with more restrictive licensing laws. The anti-oxidant properties of red wine in its moderate but steady intake are a contributing factor to French health.
Research in McDonalds restaurants in France also reveals interesting evidence. It was found in America that the average time it took a person to consume a burger was 11 minutes. In France this doubled to 22 minutes. In France eating is often a cultural and family activity. They take their time eating and conversation is an important part of sharing food. They make eating into a quality time. The French diet is 'Epicurean' compared to the American 'convenience' diet, where cheap, snack food is widely available wherever you go. The car centred culture of America also means its inhabitants sometimes lack exercise.
The French have an attitude to eating that is not fixated on health or medicalising food, just simple enjoyment of wholesome and fresh ingredients prepared well. People in rural France often value the whole process of food from growing it right through to preparing and eating. It is no surprise that internationally known French phrases include such as 'Bon appetit' or 'Joi de vivre'.
About the Author
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