14 tips on how to save money on your food bill! The average person spends 12% of their over all budget on food. Today I’m going over some tips on how you can drop what you spend on food as much as 50%! These are the tips on how i save 30% on my food bill.

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Frugal Living For Early Retirement

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#Frugal #FrugalLiving #Frugality
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📊 The science of serving: How cooking alters food and tracking dynamics.

#eatclean #weightloss #fatloss #bodyrecomposition #healthyeating #bodyrecomp #getfit #macrotracking #macros #trackyourmacros

www.rgfit.com

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“Have you ever had a gut feeling or butterflies in your stomach? Has hunger ever changed your mood? Our bellies and brains are physically and biochemically connected in a number of ways, meaning the state of our intestines can alter the way our brains work and behave, giving a whole new meaning to ‘Food for thought’.

As a nutritionist, microbiologist and neuroscientist, Ruairi Robertson is passionate about the link between our bellies and brains. His research is examining how our intestines and the microbes within them can influence both physical and mental health, and most importantly how our diets influence this relationship. Ruairi has travelled the world researching food, and believes it is the key to global public health. Ruairi is a PhD student in University College Cork in Ireland and current Fulbright Scholar (2015/16) to Harvard University.

This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at http://ted.com/tedx

Dr Ravindra BS | Appointment Booking No. 8762910298
Consultant Gastroenterologist & Hepatologist | Meenakshi Gastro Liver Care
Skipping the breakfast is a major problem we see now in our population. But skipping breakfast results in acid reflux, acidity problems, constipation and also because once we skip our breakfast, we tend to eat more of our lunch, and more of our dinner then it leads on to obesity or weight gain. Once there is more obesity or weight gain, we develop fatty liver disease and we develop diabetes, we develop blood pressure and diabetes. That is why skipping your breakfast isn’t good and we should eat heavy breakfast, medium lunch, and less dinner.

#breakfast
#HealthyEating.
#HealthyRecipes.
#yummy
#EatClean
#EatLocal
#FitFood
#GlutenFree
#DairyFree
#deliciousbreakfast
#instafood
#breakfastsandwich
#foodpics
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#foodnetwork
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#dailyfood
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The Effects of Cooking on the Nutritional Value of Food. Part of the series: Raw Food Diet Tips. The way we cook and prepare our food affects the nutritional value of it. Retain vital nutrients with the advice given by an accomplished dietitian in this free video on the effects of cooking on the nutritional value of food. Read more: http://www.ehow.com/video_6723484_effects-cooking-nutritional-value-food.html

Does Cooking Affect Vitamins in Food?- Thomas DeLauer

For a short time, I’m opening a VERY select few slots for nutrition consultations via Skype, fill out a contact form at http://www.ThomasDeLauer.com

1. Vitamins – Overview:

a. We all know that vitamins are important for us. Vitamins play a crucial role in our metabolism, aiding in the breakdown of food and release of nutrients that you consume. Vitamins play a function in growth, which includes physical gains from working out, energy levels, which are crucial to maintain in order to perform at your highest level, and even your general health, helping to fight off infections and prevent cancer. Given the importance of vitamins, it is very important that you consume food in such a way as to absorb them in the most beneficial way possible. (1)

2. Vitamin Loss?
a. Vitamin loss can be induced in a number of ways, including loss to cooking water, oxidation (exposure to air), light exposure, and most crucially, heat.
b. Heat is the enemy of many (but not all) vitamins. You don’t want to be putting in the time and effort to consume all of your fruits and veggies for the day and learn that you are cooking off the very reason they are so valuable.(1)
c. Cooking time, temperature and method can increase the degradation of vitamins, and once a vitamin is broken down it is not available for absorption in the body. (3)
3. Which vitamins are the most sensitive to heat and cooking method?

a. Water-soluble vitamins are the most unstable kind of vitamin when it comes to heat and storage. (1)
b. Vitamins B and C are both water-soluble vitamins that need to be consumed in small amounts every day. This is due to their structure – since they dissolve in water, your body does not store them in your fat stores, and you lose them daily. (1)

4. How does the body assimilate a denatured vitamin?

a. Denatured food are simply foods that have been structurally altered, which can occur from heat, change in pH or simply with time. This change in structure can result in altered cell activity and sometimes even cell death, leaving less vitamins to be available for absorption into the body. (7)

5. How to avoid denaturing a vitamin when cooking?

a. Foods with high vitamins B and C become less nutritious when cooked, handled and prepared according to Colorado State University Extension (1)
b. Research bomb: A 2013 study by the International Journal of Scientific and Technology Research measured the percentage of vitamin C lost in five different vegetable when cooked at 5, 15 and 30 minutes. At 5 minutes, the vitamin C concentration decreased between 10 and 17%. At 30 minutes it decreased from 50-65%. (2)
c. Keep cook times short, and steam rather than boil to avoid the water-soluble vitamins being surrounded by water, which will leach out the vitamins (1)
d. Use minimal heat and water to keep the vitamin content intact

6. Common Questions
a. What is the best way to keep Vitamin C intact?

i. Steaming for a short period of time is a great way, much better than boiling, where you will lose some of the Vitamin C to the water, or roasting, which is for a longer period of time and thus will lose a large quantity of the vitamin. Sauteing is also ok.

b. Will mixing or taking Vitamin C with hot water hinder bioavailability?
i. Vitamin C is not degraded immediately when exposed to heat – it is a slow process. That being said, the degeneration is hotter solutions will be faster, so be sure to consume the mixture quickly rather than leaving it out to cool to room temperature.

(4)
c. Are all healthy properties of food hindered with heating?
i. No – some health benefits of foods are increased with heating, so it is important to eat foods in a variety of ways. Eat some raw salads, blend some healthy, vegetable filled smoothies and steam some vegetables – mix it up!

1. Are Vitamins Destroyed During Cooking
http://www.livestrong.com/article/443774-are-vitamins-destroyed-during-cooking/
2. Does Cooking Food Reduce the Vitamin Content?
http://healthyeating.sfgate.com/cooking-food-reduce-vitamin-content-5164.html
3. Effects of Cooking on Vitamins
http://www.beyondveg.com/tu-j-l/raw-cooked/raw-cooked-2e.shtml
4. Heat Wont’ Quickly Erase Vitamin C
http://articles.chicagotribune.com/1988-08-11/entertainment/8801210968_1_pound-cake-vitamin-hot-water
5. Effect of Heating on Vitamin C Content of Some Selected Vegetables. International Journal of Scientific and Technology Research Volume 2, November 2013
http://www.ijstr.org/final-print/nov2013/Effect-Of-Heating-On-Vitamin-C-Content-Of-Some-Selected-Vegetables.pdf
6. Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant activity. Journal of Agricultural and Food Chemistry. April 2002
http://pubs.acs.org/doi/abs/10.1021/jf0115589
7. Denatured Foods
http://www.vitaminstuff.com/definitions/definitions112.ht
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Offset your carbon footprint with Wren! Get started at https://www.wren.co/start/minutefood.

It’s possible to overcook your food AFTER you take if off the heat – but science can help you avoid it.

𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝘀𝗽𝗼𝗸𝗲 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
Martin Earl at ThermoWorks

𝗦𝗼𝗺𝗲 𝗴𝗼𝗼𝗱, 𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
https://www.cooksillustrated.com/how_tos/6369-all-about-carryover-cooking
https://blog.thermoworks.com/thermometer/carryover-cooking-what-happens-after-you-cook/
https://amazingribs.com/more-technique-and-science-more-cooking-science-carryover-cooking-problem-or-much-ado-about-nothing/

MinuteFood is created by Kate Yoshida, Arcadi Garcia & Alexander Vidal, and produced by Neptune Studios LLC.

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DO YOU KNOW WHAT CHEMICALS ARE IN STORE BOUGHT SAUSAGE?
ARE THOSE CHEMICALS GOOD FOR US?
One famous brand lists this on its packaging: Corn Syrup, 415 mg salt, spices, Monosodium Glutamate, Natural Flavor.
The question is: Are these added items healthy for us?
I don’t think they are and I avoid them by growing my own food or making it, in this case made at home breakfast sausage.
SAUSAGE SPICES (For: 1 pound of meat) 1/2 Tablespoon Dried Sage, 1/2 to 3/4 Teaspoon salt, 1/2 Teaspoon Dried Basil, 1/2 Teaspoon Garlic powder, 1/2 Teaspoon Onion powder, *1/2 Teaspoon Poultry seasoning, 1/8 Teaspoon Black pepper, 1/8 to 1/4 teaspoon Red pepper flakes, *1/2 Teaspoon Maple syrup (Optional).
* SECRET INGREDIENT
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Classify the following as physical changes and which are chemical changes ? (i) cooking of food (ii) Boiling of water (iii) Cutting of tress (iv) Dissolving salt in water (v) Digestion of food (vi) Meltig of ice
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Did you know that the formation of bread crusts has been studied for over 100 years?

Equipment: toaster, frying pan, bread, vegetable oil, potatoes.

If you toast a slice of bread for a minute, it turns out golden and crisp. When you peel some potatoes and fry them in a greased frying pan, they also turn a beautiful golden-brown after a while. Why?

All foods contain proteins and carbohydrates. When heated, these compounds partially decompose to amino acids and sugars. Amino acid molecules contain special fragments (amino groups), as do sugars (aldehyde groups). Due to these fragments, amino acids and sugars react in what is known as the Maillard reaction to form hundreds of new compounds, which are responsible for the crispness and pleasant aroma of cooked food. This reaction has been studied for more than a hundred years, but the exact compositions of all the products of this reaction have not yet been established.

Cool and safe experiments await you in the MEL Chemistry subscription!

Warning! Only under adult supervision
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Premier Inn buffet, Earl’s Court. Yummy.
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