BEAUTY KLINIC

Many people have heard of the Atkins diet, the short name for Atkins nutritional approach. Dr. Robert Atkins invented this low-carb diet. He put on a lot of pounds while he attended medical school. He read about this diet in the medical journal. He built on that diet and eventually made it popular.

Dr. Atkins came up with new ideas, his Atkins diet, about the nature of weight gain. He disagreed that saturated fats were the problem. Carbohydrates, found in potatoes, and breads, were the real problem. Atkins held that our obsession with fat actually worsened the problem. Carbohydrates are used to make up for the lack of fat in low fat foods. That meant people on a diet often ate foods that were worse than they normally ate.

This all changes in the Atkins diet. By cutting out carbohydrates people would burn stored body fats. That’s the goal of weight loss. It’s not just a matter of eating less. Dr. Atkins held that your diet could actually help you burn calories. In fact Atkins cited a study that claimed the body would burn an extra 950 calories on his diet. But later reviews of his studies found that his claims were false.

The Atkins diet also could help people with type 2 diabetes.. As opposed to type 1 diabetes, type 2 is often closely associated with diet and people who weigh too much. Therefore, by means of losing weight a person on the Atkins diet would be addressing their type 2 diabetes. In addition the Atkins diet also addresses the measure of taking in fewer carbohydrates which is part of managing type 2 diabetes, so that Dr. Atkins suggested people on his diet would no longer need to monitor their blood sugar or take insulin. But that’s counter to the prevailing medical theories regarding type 2 diabetes which, although recommending that lowered intake of carbohydrates and weight loss help manage diabetes, ascribe no causal relationship between carbohydrates and type 2 diabetes.

What are the specific rules of the Atkins diet? It consists of four steps or phases which are induction, ongoing weight loss, pre-maintenance and lifetime maintenance. Here are more details of Induction which is the most crucial of the phases.

The first phase of the Atkins diet, Induction, is like the boot camp for the diet. It lasts for about two weeks. Carbohydrates are nearly removed entirely from the diet, only 15-20 grams can be consumed each day. The lack of carbohydrates will prompt the body to convert fat into fatty acids for fuel - a process known as ketosis. During this phase weight loss can reach as much as 10 pounds per week.

The other Atkins diet phases are generally used for determining the levels of carbohydrates ideal for losing weight and for maintaining a standard weight - not gaining weight. Dr. Atkins himself died of complications of increased fat intake in his diet, which is something to keep in mind when choosing this diet.

There are different kinds of restaurants - pub food, cafe food and fine dining food all fall under the restaurant category. You will expect a different standard of cooking and care in each of these kinds of places but let us have a look at pub food. What is the truth behind pub food recipes? Are these dishes usually freshly prepared or will you get something that has been made months before and deep-frozen?

In Britain, pub food is usually known as “pub grub.” In the early twentieth century, this consisted of a cold snack such as a salad or shellfish vendors setting up stalls outside and selling cockles, mussels and whelks.

In the 1950s, most pubs offered “a pie and a pint” and the landlord’s wife would make steak and ale pies for the workmen who came in for lunch. In the 1960s, dishes such as scampi or chicken in a basket appeared. In Ireland, Irish stew with soda bread was common pub food.

How is Modern Pub Food Different?

These days in Britain, you can expect meals like bangers and mash, fish and chips, Sunday roast dinner, hot pot and pasties. International recipes such a lasagna and curry feature on many pub menus. In Australia, popular pub dishes include pub-style hamburger, steak, or chicken schnitzel served with mashed potatoes, wedges or chips and a salad.

Since the 1990s, the food has become a more important part of pubs and most public houses serve meals at the table rather than bar snacks only. Some pubs, which call themselves “gastro pubs,” serve top quality food. This word, which is a combination of gastronomy and pub, was coined in 1991 when The Eagle, a London pub, started to serve fine food.

Pub Food versus Homemade Food

Not many pubs offer the type of food found in The Eagle and most modern pubs use cheap ingredients, easy cooking methods such as microwaving and they have a cook who might or might not have any culinary skills. Rather than fresh pub food, you can expect something that has been made in a factory, packaged in plastic wrap, boxed and deep frozen for a year.

Your chicken Marsala might have been made a year ago and been in the pub freezer all that time. One popular British pub chain only has two freshly made dishes on its menu and the rest are all frozen dinners but of course, they do not tell you that.

You might like to eat pub food now and again but you cannot compare it with homemade fare. Look at boneless chicken recipes for example. Chicken is used in lots of pub dishes because it is cheap, versatile and freezes well but did you know how quick and easy it is to make your own boneless chicken recipes at home? Not only that but it is cheaper to make your own food, you control the ingredients and your family will love you for it.

You will expect different types of food from different restaurants - pub food, caf food, fast food, and fine dining all fall under the category of meals from food outlets. We all expect there to be a world of difference between a meal from a fast food joint and a dinner from an award winning restaurant, both in quality and price, but what about pub food? Is pub food freshly made or mass-produced? Just how healthy is this kind of food?

In Britain, pub food is usually known as “pub grub.” In the early twentieth century, this consisted of a cold snack such as a salad or shellfish vendors setting up stalls outside and selling cockles, mussels and whelks.

In the 1950s, most pubs offered “a pie and a pint” and the landlord’s wife would make steak and ale pies for the workmen who came in for lunch. In the 1960s, dishes such as scampi or chicken in a basket appeared. In Ireland, Irish stew with soda bread was common pub food.

What is Modern Pub Food?

Pub food currently found in British pubs includes fish and chips, bangers and mash, hot pot, pasties, steak and kidney pie, shepherd’s pie, ploughman’s lunch and Sunday roast. International recipes such as chili con carne, curry, and lasagna are often served too. In Australia, the pub food menu will include bangers and mash, steak, chicken schnitzel, pub-style hamburger and fish, often served with mashed potatoes, chips or wedges and a salad.

Since the 1990s, the food has become a more important part of pubs and most public houses serve meals at the table rather than bar snacks only. Some pubs, which call themselves “gastro pubs,” serve top quality food. This word, which is a combination of gastronomy and pub, was coined in 1991 when The Eagle, a London pub, started to serve fine food.

Pub Food versus Homemade Food

Not many pubs offer the type of food found in The Eagle and most modern pubs use cheap ingredients, easy cooking methods such as microwaving and they have a cook who might or might not have any culinary skills. Rather than fresh pub food, you can expect something that has been made in a factory, packaged in plastic wrap, boxed and deep frozen for a year.

The chicken Marsala recipe you ordered might not be a freshly made dish, but rather something that was mass made a year ago and been sitting in the pub freezer all that time. Two minutes later, the microwave pings and your order is ready. We know of one famous British pub chain with only two dishes on the menu, which are cooked to order. The rest are frozen dinners but the menu descriptions obviously hide that fact.

You might like to eat pub food now and again but you cannot compare it with homemade fare. Look at boneless chicken recipes for example. Chicken is used in lots of pub dishes because it is cheap, versatile and freezes well but did you know how quick and easy it is to make your own boneless chicken recipes at home? Not only that but it is cheaper to make your own food, you control the ingredients and your family will love you for it.

If like many of us, you’re on what can seem like a perpetual diet, it can be difficult to stay healthy. One of the hardest things is finding a protein that you like that isn’t bad for you. No one wants to eat tofu every day, and red meat has been out for years. You can only eat so much chicken, and now even fish is becoming unsafe, with high levels of mercury. Where is a dieter to turn when all they really want is to spice things up? Surprisingly, and deliciously, you can turn to fresh lobster.

Lobster has gotten a bad rap for years as being something that’s indulgent and bad for you. While it’s true that lobster does have a great indulgent taste, it just isn’t true that it’s bad for you. In fact, at about 90 calories for a three and a half ounce serving, lobster is an incredibly good for you way to get your protein, better than steak or even chicken? I know it seems hard to believe, but it’s true. You can eat fresh lobster as part of a healthy and balanced diet.

Much of the reason that people have felt that fresh lobster was unhealthy is because of traditional preparations. When you think of lobster, you think of a heavy, creamy bisque, or dredging it in drawn butter. And of course, adding these fats to any protein makes it unhealthy, the same would be true for any fish prepared in oil or butter, or chicken and steak pan fried. But lobster on its own is actually quite good for you. It is prepared by steaming, which takes away many of the oils and fats often used in preparing other meats, which is an added healthy bonus.

Lobster is not only a low calorie food, it’s also good for your heart health. Like many other crustaceans and types of fish, lobster is high in heart healthy omega three fatty acids. These fatty acids help to promote the healthy of your heart, and are recommended by doctors. Many other food producers are even adding them to their products like milk! Fresh lobster is a great way for you to get the benefits of omega three’s in a natural way. it’s also a great source of protein to keep your energy up on long days.

There are many great ways for you to enjoy lobster in a healthy way. If you love salad, try adding a few chunks of lobster. This is a great way to add flavor and texture, get some protein, and not add a lot of calories to a healthy meal. Lobster also goes great with any strong flavored bread. If you’re stuck for dinner, why not try some simple and classic pasta and oil. Simply use whole wheat pasta, dress it sparingly, and add some lobster to give it a great flavor that family and friends will love.

Are you ready to ditch the chicken and bring in the fresh lobster? I know I am! Fresh lobster is a great and healthy alternative to boring, tired old menus, so spice up your dinner tonight!

My friend Jack wanted to know when I was going to be back in New York while we were on the phone yesterday. The answer was: Much too soon. By Wednesday morning I should be on my way back to Long Island’s cold spring weather.

However, the good news is Jack gave me some heart healthy recipes which I think you’ll enjoy. Jack knows how to “throw down”, something that’s important to people on the Food Network.

You may want to print these out and keep them somewhere. I’ve eaten at Jack’s many, many times, and I can say that I’ve never had anything that wasn’t first rate.

One of the things that I really like is cucumbers, and we seem to have them year round. So without further adoo doo, is Jack’s recipe.

Cucumber Salad, Serves 2

1 English Cucumber (the long ones) diced, and peeled, large 1/4 cup green bell pepper, small diced, 1/4 cup red bell pepper, small diced, 1/4 cup red onion, small diced, 1 tsp jalapeno pepper, small diced, 1/2 cup plain white vinegar, 1 Tbsp good olive oil, 1/2 Tbsp sugar, Black pepper, Sea salt

Peel the cucumber, and slice in half the long way, twice. Dice the cucumber into half-inch bits and put into a bowl. Dice the peppers and onions, and add into the bowl. Dice the jalapeno, add to the bowl, and wash your hands to get rid of any juice from the jalapeno. Mix the sugar, olive oil, and vinegar together. Pour this over all the cucumbers, peppers, and onions. Season with sea salt, and black pepper.

You can serve this immediately, but it will be better if it sits for an hour or so. It can be served cold, or at room temperature.

It works as a snack, or with something grilled.

Next time Jack will take this basic recipe, and extend it into a dinner salad by adding just a few more heart healthy ingredients.

I’ve read studies showing the mediterranean diet can help with heart health, especially olive oil.

We can’t pick up and move to Europe, and why would we? But we can eat in that style without tearing up the foundation of how we live, and the food can taste wonderful.

Also make sure that you’re getting your daily omega 3 fatty acids. Your brain will function like a well oiled machine, your joints will feel better, and your heart will run smoother.