All Articles Tagged "food"
When you’re not 100 percent confident, worry can take you right out of the moment when it comes to sex — especially when you’re worried about the state of things down there.
As long as you’re healthy, everything down there should be good to go. But knowing that you’ve gone the extra mile to make things down there amazing can give you an additional boost of confidence. That boost can come from these foods that have a great reputation for helping you smell and taste great. But don’t just have them for dinner the evening your significant other comes over. Try to work these foods into your diet as often as you can for the best results.
Your PMS is something else. Not only are you uncomfortable most of the time, but your hormones are also telling you to eat everything within reach. But before you give into your cravings, it pays to think twice about what you’re eating.
Some foods can actually make your PMS symptoms worse. The foods on this list can give you more cramps (and make them hurt more), add to bloating, and send your mood swinging (and don’t even get me started on the snacks that break you out).
Of course, they are some of the foods you crave the most when Aunt Flo is in town. To be of assistance, we’ve included a few substitutions that can help you with your cravings without making your period worse.
Is everything that’s “all-natural” necessarily good for you? It seems like more people than ever are opting to go natural, from organic parenting to organic food. Of course taking care of your body and the environment are great things, but not every natural move is the right one.
Even when something says that it’s 100% safe, it’s always a good idea to do a little extra research just to double-check. So we’ve looked into these natural products, foods and trends. And we found that it’s a better idea to skip out on these natural moves — or at least pause to make sure that they’re the right ones for you.
According to the internet, there’s nothing Ayesha Curry can’t do. She’s a proud mother, supportive spouse, sports fan, and cook — and now the wife of Golden State Warriors’ Steph Curry can add designer to her list.
Curry is one of a group of celebs to design limited-edition Williams-Sonoma spatulas to benefit No Kid Hungry, an organization working to end childhood hunger in the United States. Curry, Chrissy Tiegen, Danica Patrick, Jimmy Kimmel, Giada Di Laurentiis, Ina Garten, Trisha Yearwood, and Michael Voltaggio all lent a hand to come up with their very own unique spatula designs along with the American Girl Doll. And as part of the collaboration, Williams-Sonoma will donate 30% of the retail price from each spatula purchased to No Kid Hungry plus an additional $5,000 on behalf of the designer whose spatula sells out first.
Explaining her cute bacon and eggs spatula design, Tiegen said: “My spatula design is symbolic for the most important meal of the day: Breakfast! Everybody deserves a bright start to their day so let’s support No Kid Hungry and work together to end childhood hunger in America.”
Curry, on the other hand, went with a bright yellow seasonal theme, sharing: “Balanced eating is so important to my family. I started working with No Kid Hungry because making sure that families and children have access to nutritious and affordable food is a cause I care deeply about. With my Williams-Sonoma spatulas, it’s Thyme to Cook, and it’s thyme to make a change!”
Check out the full collection below, which retails for $12.95 each. Which spatula do you have your eye on?
Everyone who’s ever been on a strict diet can agree on one thing: life is too short to struggle like this all of the time. Healthy eating is an important part of good living. Still, you shouldn’t let your diet get in the way of enjoying yourself from time to time.
When these life events roll around, know that sometimes it’s OK to push pause on a diet plan. In fact, pressing the pause button on any diet can give you the stamina to last longer and eat healthier more consistently. It’s all about finding a balance. So with that being said, don’t be afraid to embrace the following moments today and be proud of your willpower tomorrow.
Growing up, whenever I heard anything about “genetically engineered” or “modified” foods, I was made to believe that they were the reason my classmates and I were much taller than the young people who came before us. As I got older, I then started hearing people (none of these individuals experts) say that it was the reason so many are ending up with cancer. “It’s something in the food” was all I ever knew.
And while I now know there is more to GMOs than what I previously thought, including that many have improved nutritional content when compared to regular foods, quite a few people are still worried about food safety. Not to mention that 89 percent of Americans have wanted to see mandatory GMO labeling, including Jason Kelly, who runs GMO company Gingko Bioworks. As Kelly put it in an article for The New York Times, “Foods with bioengineered ingredients are safe, but shrouding them in secrecy breeds doubt and fear. Clear, informative labeling is a first step toward transparency that can build trust and educate consumers.”
Well, the people are getting their wish. A law has been passed that will result in packaging changes requiring food companies to put GMO labels on our food soon enough. Sounds good for the sake of transparency, but what does all of this mean? We talked to Connie Diekman, M.Ed, RD, LD, FADA about it all. She’s the nutrition communications consultant and director of nutrition at Washington University in St. Louis, Missouri. She gave us the real deal when it comes to genetically modified food and told us where we need to look when it comes to what we’re putting in our bodies.
MadameNoire: What do you say to people who constantly say, “It’s something in the food” and blame GMOs for the increase in the number of people battling cancer and other major illnesses?
Connie Diekman: There’s a lot of confusion and a lot of concern about food. I think it goes back to people’s failure to understand how food gets to our table. One of the greatest things that has occurred as of late is a report from the National Academies of Science. And what they’ve done is reviewed all the body of evidence — so 20+ years of science around GM foods. What they’ve reported is that they’re safe for human and animal consumption. In addition, they’ve been able to identify that there is no connection to increased risk of cancer, diabetes, cardiovascular, gastrointestinal, obesity or food allergies. So that recent report is a huge body of evidence that gives great confidence to the safety of GM foods.
MN: Why did people initially start modifying the genetic makeup of plants and animals for food?
Diekman: GM technology is a technology that moves a gene from one plant to another to achieve some outcome. In some cases it’s a greater yield, so how can we get more from less land? In other cases it’s because, as we look at climate change, water availability is beginning to decline. So what used to not be able to tolerate drought can now be bred to tolerate drought. A lot of different reasons are used. And I think what’s important about this is that the technology is one that gives farmers one more option. That’s what’s important. One more option for them to look at their land and decide, “On my land, what’s going to be the best way to treat it, respect it, but yet, produce the food we need?”
MN: Before the labels come to stores, which foods are the main ones that have been genetically modified that people may not have known about? I read that corn and soy are big ones.
Diekman: Currently there are nine crops that are genetically modified: that includes alfalfa, canola, cotton, soy, potatoes, papaya, corn and more. These have been in the food supply — not cotton maybe but cotton oil — for 20+ years. We have been consuming them. They are safe for consumption.
MN: What do these new labels mean for consumers?
Diekman: When we look at the new label, number one, we don’t yet know what that’s going to mean. The law was just signed so now we have regulation development and then we get a label. But what I can tell the consumer as a registered dietitian is, no matter what comes out of this, on the front of that package or associated with that package, what’s in your food is on the nutrition facts panel and in the list of ingredients. That’s the important information. That tells you what you’re really buying (list of ingredients) and what you’re feeding your family (nutrition facts panel). Those are the two things you must always look at when you look at those labels. No matter when you’re buying, today or 20 years from now, that nutrition facts panel and the list of ingredients is going to tell you the best story about the food you’re buying and what you’re giving to your family.
MN: Will GMO labeling increase the cost of groceries?
Diekman: I think this is a good example of a question that might be answered better by going to GMOanswers.com. It’s a great online resource where voluntary experts, myself being one, farmers, scientists, researchers, we get consumer questions and then we provide the answer in our discipline. So if there is someone on the web who can provide that answer through GMOanswers.com, it’s a great place to turn, whether it’s this question or all the questions consumers might have. I’d suggest they look there.
What do you think of the new law, signed by President Obama, requiring GMO labeling on all food labels? Do you want to know when your food has been modified? Would it change your choice to eat a favorite food?
When you have one of those days where the traffic is bad, your boss is breathing down your neck, your cramps are cutting up, and quitting time refuses to get any closer, what do you do?
You could complain about it. You could take an
unauthorized extended lunch break. You could curse everybody out. But honestly, how would these options really help? Instead, why don’t you try eating something that could change your mood? I’m not necessarily talking about your favorite junk food, but rather, foods rich in mood-boosting nutrients. There’s a lot of truth to the idea of changing your mindset by changing what you put in your body.
These foods have a great reputation for being able to turn a bad mood around. So when work is getting you down or your hormones have hijacked your sunny disposition, stash these snacks in your desk and change your dinner plans. A good mood can be just a few bites away.
Cooking mistakes happen to everyone. Why they always seem to happen when there will be company coming over at any minute, we’ll never know.
Thankfully, not every cooking mistake means it’s time to throw out your meal in progress and hope that you have enough time to start again. Read through these easy ways to fix common cooking mistakes and you may be able to save your meal with items you already have in the kitchen.
So don’t be afraid to brush up on your cooking skills and throw down even if it’s been a while. With a little help from us, you can get back to earning bragging rights about your skills in the kitchen.
We all have our favorite foods as well as the ones that we just can’t take the taste of. We have the treats that we go to for comfort, foods that we could honestly do without but need in our diet, and flavors that we hate. But what you may not have known is that taste buds are easy to train.
If eating healthier was on this year’s (and last year’s) list of goals, there are ways to get more good stuff into your diet — even if you don’t love the taste of them right now. Follow these tools to train your taste buds and you can not only have a healthier plate and palate, but love what’s on both.
Give Yourself a Reason
Healthy food is easier to eat when you have a good reason to indulge. Know which foods make your skin glow, take years off of you or add shine to your hair and you might find motivation to add them to your meals more often.
My best friends and I love to spread wasabi on our Tempura Shrimp, Eel or Philadelphia Rolls and then cover them in pickled ginger. But little did we know, the wasabi we love/d is actually an imposter in disguise.
According to Chemical & Engineering News Senior Editor Sarah Everts, no one has ever eaten real wasabi…well, on the western hemisphere. And to be honest, authentic wasabi can hardly even be cultivated in Japan because the root it’s made from is susceptible to diseases, but that’s the only place where you can get the real thing.
So what is the textured green condiment placed in the corner of our bento boxes that we’ve fallen in love with?
Everts claims it’s actually European horseradish mixed with hot mustard and dye; The BBC reports that only five percent of the wasabi we’ve ever eaten actually comes from wasabi rhizome and one must have a bank account like Beyoncé to ever experience the real mccoy. But those who’ve attained such a tax bracket and palate know that real wasabi is grated over sushi; its signature taste and zing only last for 15 minutes. Interestingly enough, “wasabi was initially used by the Japanese many centuries ago as a way of preventing illness: the story goes that it was used on raw fish to prevent food poisoning, not because of its spicy taste,”Kim Gittleson writes for The BBC.
But if this information doesn’t suffice for sushi connoisseurs and they must try the real thing, wholesale wasabi can be purchased for $150 per pound, here.
Learn more about wasabi in the video, below.