Use vegetable oil: One of the main reasons to use peanut oil is its high smoke point – the temperature at which the oil’s flavor and nutrition decomposes. Additionally, peanut oil is relatively bland and some cooks argue it will not alter the flavor of ingredients. Other light oils such as vegetable oil and sunflower oil are just as effective as peanut oil in flash frying or stir-frying, and can be used without a visit to the hospital.

Use cashews: Looking for a garnish on your noodle dish? Place a handful of raw cashews on a cookie sheet and bake at 375 degrees for roughly five minutes. The nuts should exit the oven golden brown and aromatic. Sprinkle them whole, or place them in a plastic bag and crush them using a pot, on any stir-fry or noodle dish for added flavor and texture.

Use Dijon mustard and soy sauce: Peanut butter-based dressings and sauces often accompany Chinese-inspired dishes ranging from salads to spring rolls. Those allergic to peanuts could consider mixing equal parts Dijon mustard and soy sauce. This combination achieves the same viscosity as peanut sauce, and arguably adds depth of flavor with the tang from the mustard.

By Karla Yeh at the Examiner

The shock over tainted food from China, which gave cable TV commentators in the US like Lou Dobbs plenty to screech about, caused not only a scare with China’s trading partners, but within the nation of 1.3 billion hungry people. Contaminated milk, high melamine content in food products, tainted vegetable protein, dumplings laced with pesticide, and beans with a side of isocarbophos have caused outrage among the Chinese as well. But in a country where fried bread (you tiao) is a cheap and popular breakfast food on the go, cooking oil from sewers has pushed many Chinese, albeit wealthier ones, to buy organic.

The Chinese have surpassed the Japanese in the consumption of organic food. Estimates suggest that the organic food market in China is worth US$1.5 billion, a four-fold increase from five years ago. The market is still young, and measuring what is “organic” in China is difficult, even untrustworthy, as laws on organic food in China are relatively lax. Even if Chinese farmers who go organic follow such regulations exactly, that does not mean pesticides or other toxins that seep from neighboring farms or towns cannot creep onto one’s property.

One farm trying to make a difference is Lejen Chen’s Green Cow. Concerned with the quality and safety of food in Beijing, Chen launched a farm three years ago and has even started a community supported agriculture (CSA) project for some local families and expats. On the six hectare property, fruit trees, grains, soy, and vegetables grow on land while a few cows, hens, and even 6 hives of bees roam about.

The push for improving the quality and safety of food in China, however, has a long road ahead. As the country becomes more urban, farmers often dump far more fertilizers and pesticides than necessary in order to boost crop yields. Organic is still far too expensive an option for most Chinese families.

As for the oil collectors who are extracting cooking oil from dubious locations, the Chinese government promises to end the practice. Currently no laws are on the books, however, and when a barrel of recycled oil can go for only about US$44, plenty of restaurant owners and street vendors will go for the cheap option unless they are caught in the act and must cough up huge fines that would discourage the practice.

I have to say, all those neighborhood donuts shops sound a lot less appealing now.

Read entire article by Leon Kaye

2. Supplement a healthy diet with Emergen-C. This is easy to use and available at grocery stories everywhere. It comes in a variety of flavor packets and has good absorbable vitamins C and B, as well as zinc, all of which help boost the immune system during stressful times. Both children and adults can use this product. Of course, supplements work best when you’re getting proper nutrition in your diet, so remember to eat plenty of green, leafy vegetables and whole grains, and limit your sugar intake because bacteria loves sugar in the human body. Bacteria thrive on glucose.

3. Use astragalus. Among Asian herbal medicines, astragalus is known as Huang (yellow) Qi (energy). Yellow is associated with earth energy. Astragalus, an inedible root, is know to increase the white blood cell count. Soak it in water before cooking and then use the water to cook your rice or soup, or put it in a filtered bag in soup while cooking. You can also buy it in tincture form, but using it in your cooking in the winter time is a convenient way to boost your immune system. It’s best to get high-quality astragalus. It should be yellow, fresh and pliable, not dark, stiff and old. If it looks like dark wood, it’s been on the shelf for years, and it won’t be effective. Herbs have to be fresh, just like your spice.

4. Try acupuncture, which helps the body get out of stress and strengthen organ systems. If you’re in a state of stress or sympathetic overload, your body has difficulty fighting infection. It’s the state your body is in when running from danger (a bear in the woods, perhaps), but in modern society, we are so overstimulated, many of us are chronically in sympathetic overload. To heal, the body must be in parasympathetic mode, which is out of stress and in balance, so you can sleep well, digest your food properly and fight infection.

5. Gargle with salt water. This good old grandmother’s recommendation works because salt repels bacteria. Salt is a natural dehydrator used in food dehydration. A sore throat is usually inflamed due to bacteria and other germs wreaking havoc on your soft tissues. The inflammations are typically filled with water, and the salt draws out the edema fluid and kills the bacteria, which requires a warm, wet environment. Salt doesn’t act as a cure, and too much salt can harm the mucosa, so gargle in moderation. And remember to get lots of rest and keep drinking plenty of fluid.

By Laura McHale Holland. Read entire article.

I have to admit soy-based products have not always been among my favorite snacks. I do notice more soy products available today then in prior years. Stores carry everything from soy milk and soy-based drinks to even snacks made from soy. Soy really isn’t the next new craze. Reports state that use of soy milk was recorded on stone slabs as early as A.D. 25-220 in China. Now that is some really good record keeping.

Soy milk is produced by soaking dry soy beans in water and grinding them to get the milk consistency. I guess it is very easy to make at home if you have the proper equipment. Like anything else, if you can get it at the store, why not get it there? I wouldn’t buy a cow so I could get fresh milk. I do want to say that having a cow is not a bad thing. I just don’t have a place to keep a cow, and I could only imagine what it would cost me to buy cute clothes for it to wear.

As I mentioned earlier, there are many other soy products and one of the most famous is tofu.

Tofu is made from the coagulation of soy protein and is drained and packed to form a cheese-like substance. Tofu is used in many applications but found its popularity in Chinese cuisine and vegetarian cooking. The texture of it lends itself to being used in place of meat.

By Tim Carrigan. Get more article information.

Over 3,000 years ago, the Yellow Emperor wrote in his classic book on internal medicine, “Huangdineijing,” that if people wanted to obtain health and longevity, they should eat food with “five colors, five tastes, and five fragrances.”

White (metal) food: White-colored foods give people a clean feeling and purify the lungs.

Green (wood) food: Green is the color of life and impacts the liver. It is a fundamental link in the food chain, and green food is the food source of both people and animals.

Black (water) food: Black impacts the kidneys. The kidneys are the fatal organs among the five organs, and the origin of life.

Red (fire) food: Red impacts the heart. Eating more red-colored food can help one’s immune system and prevent colds.

Yellow (earth) food: Yellow corresponds to the spleen. The spleen transforms and transports the energy from food and drink throughout the body. Yellow foods also correspond to the stomach.

Satellite channel New Tang Dynasty Television will host the 2009 Chinese Culinary Competition in New York on Sept. 26 and 27. The annual competition is the only global event to celebrate the art of Chinese cooking.

Chefs will compete in the following major regional cooking styles:

Sichuan cuisine: Native to southwestern China, it is known for bold flavors, particularly the spiciness resulting from liberal use of chili and Sichuan peppercorns. Sichuan cuisine often contains food preserved through pickling, salting, drying and, smoking, and is generally spicy.

Shandong cuisine: Born in the eastern coastal areas of China, Shandong cuisine consists of two major styles. Jiaodong style is characterized by the use of seafood in its cooking, with light tastes, and Jinan style is noted for its soup and use of soups in its cooking style.

Huaiyang cuisine: This style was developed in Anhui Province, Jiangsu Province, and Zhjiang Province. It is known for its use of wild game and herbs, from both the land and sea, and simple methods of preparation. Braising and stewing are common techniques. It selects ingredients strictly, according to the seasons.

Cantonese cuisine: Cantonese food is the best known outside China. Most “Chinese” restaurants in Western countries serve Cantonese cuisine. Besides pork, beef, and chicken, Cantonese cuisine incorporates almost all edible meats—including organ meats, chicken feet, duck and duck tongues, snakes, and snails. Spices are used in modest amounts to avoid overwhelming the flavors of the primary ingredients.

Dongbei cuisine: From northeastern China, Dongbei cuisine relies heavily on preserved foods and hearty fare due to the harsh winters and relatively short growing seasons. Pickled cabbage is traditionally made in giant clay pickling vats. The staple crop in northern China is wheat as opposed to rice. Another distinct feature that separates Dongbei cuisine from other Chinese cuisines is to serve more raw vegetables and raw seafood in the coastal areas.

By Epoch Times Staff

An oasis in a Beijing suburb, the organic farm’s modest 6 acres boast pepper and tomato plants, fields of corn and wheat, and sunflower patches that pop up in between. Two rotund cows chomp on grasses; under a grove of fruit trees, three young pigs slurp water.

Restaurateur and environmentalist Lejen Chen started Green Cow with her husband in 2004, fearful of the pesticides, chemical fertilizers and sewage sludge used in the cultivation of most domestic produce.

In China, the organic food movement is growing steadily, led by Chen and a small, dedicated group of like-minded farmers. It’s a battle in a country of recurring food scares, loosely enforced regulations and skepticism about paying more for produce that looks the same as regular market fare. But interest in natural food is on the rise.

“The Chinese people are very aware that their food is rubbish,” said Romuald Pieters, director of Sustainable Development & Agriculture Creation, a consulting firm operating in China, where the shock of last year’s contaminated-milk scandal still stings.
Conforming to organic standards when you have no control over neighbors’ practices, or what rains down on you, is difficult. But on paper, China’s organic farming standards are strict enough, Chen says.

The problem, she says, is making sure that farmers stick to those standards, and ensuring that there are enough authorities to adequately monitor producers who claim their food is organic — a tall order in a country where toxic, heavy-metal-filled sewage sludge is the cheapest, most easily accessible fertilizer around.

By Joshua Frank
Read more about healthy Chinese food ingredients.

Gerd occurs when the lower oesophageal sphincter opens or does not close properly and stomach contents rise to the oesophagus.

It is caused by a deficiency in the functions of the liver and stomach, insufficient qi, poor blood circulation and a stagnation of qi. Pathogenic factors such as phlegm, heat and dampness are also responsible.

Chinese medicine, acupuncture, cupping therapy and ‘tui-na’ massage can improve your condition by strengthening your organs and dispelling the pathogenic factors.

Chinese herbs such as Golden Thread (huanglian) and Chinese Dandelion (pugongying) are usually prescribed to reduce the burning sensation and stomach heat.

Arca Shell (walengzi) and Cuttlebone (haipiaoxiao) can reduce stomach acid and produce a layer of tissue in the stomach and oesophagus to prevent inflammation. Common Vladimiriae Root (muxiang), Nutgrass Galingale Rhizome (xiangfu) and Turmeric Root- tuber (yujin) are effective in improving the circulation of qi to reduce pain.

Inula Flower (xuanfuhua) and Hematite (zheshi) help to reduce vomiting, while Chinese Eaglewood Wood (chenxiang) and Fresh Ginger (shengjiang) help to reduce burping.

Avoid stress where possible as this creates liver heat and fire. Do not drink and smoke as these create heat and dampness.

Lose weight if you are obese. An overweight person is more prone to having a weak digestive system and tends to produce more heat and phlegm than a person of normal weight. In addition, avoid overeating as this causes the contents of the stomach to rise to the oesophagus.

To stop the burning sensation, sleep on your side and use a pillow to elevate your head by about 10 to 20cm. Also, go on a liquid or soft diet such as porridge.

Do not eat less than four hours before sleeping. Taking smaller but frequent meals throughout the day can help improve your digestive system.

Abstain from fatty food as it creates phlegm. Do not take spicy food, tea, coffee and alcohol as these create heat and phlegm. Citrus fruit such as oranges and lemons also cause heat and phlegm.

You should also avoid cruciferous vegetables such as cauliflower and broccoli as they weaken the circulation of qi. Instead, drink more pear juice or honey. Substitute cooking oil with olive oil. These protect the oesophagus’ inner lining.

Exercises such as taiji, qigong and swimming can improve the circulation of qi.

Information provided by Ms Lim Lay Beng – a TCM physician at YS Healthcare TCM Clinic in The Adelphi.

Instead of protein foods high in saturated fat and/or sodium, think of leaner protein options. This might include chicken breasts, ground turkey breast, fish, shrimp, scallops, firm tofu, veggie burgers, or lean cuts of beef.

There are a lot of healthy ways to add flavor to grilled items. Marinades have the added advantage of tenderizing proteins as well. A simple marinade might be olive oil, balsamic vinegar, minced garlic and minced fresh rosemary. Another could be olive oil, a little red or white wine, minced garlic, ground cumin, and chili powder. How about combining olive oil, lemon juice, basil and minced garlic for marinating chicken. You can make a delicious Tandoori-style marinade using plain yogurt and Tandoori seasonings.

Experiment to create your own marinades — choose an oil (olive, canola, peanut), a form of acid (the many types of vinegar, wine, lemon or lime juice, plain yogurt, etc.), and seasonings (herbs, spices, hot sauces, wasabi, etc.).

Another way to add flavor is to use a “rub.” This is a dry mixture of seasonings used to coat the protein item. You can buy these mixtures at the store or create your own. Try combining a minced herb like rosemary or sage, dry mustard, black pepper, and minced garlic or garlic powder. Another might be cardamom, cinnamon, coriander, cloves and a dash of cayenne pepper for use on chicken or lamb.

You can also use a sauce or paste to coat the protein item. Try stirring a little curry powder into apricot or peach jam and spread on top of grilled salmon (grill on a piece of foil and do not turn the salmon — just cook until the fish is opaque all the way through). Another paste could be minced garlic, minced fresh ginger, Chinese five spice, peanut oil, a dash of sherry vinegar and a dash of low sodium soy sauce.

Other flavors can be added after grilling the protein source. This might be one of the many delicious salsas, chutneys, guacamole, hot sauces, or a fancy mustard blend on the market.

For a meatless meal, try cutting extra firm tofu into slabs, marinating in Italian dressing and grilling. Serve in a whole grain pita pocket with grilled vegetables. There are also a number of tasty veggie burgers on the market. Add even more flavor after cooking by serving with dark leafy lettuce, tomato slices, avocado slices and/or low-fat cheese.

Do you have a grill basket? What a great way to add flavorful veggies to your meals. These handy inventions allow you to grill up a basket full of veggies without having them fall through the slats of your grill. Cut assorted vegetables into bite sized pieces, toss them with a little olive oil and add your favorite herbs or spices. Choose vegetables that require about the same amount of time to cook or start grilling the ones that take longer first and add the shorter-cooking ones part way through. A nice combination might be zucchini, summer squash, mushrooms, assorted peppers, sliced onions and cherry tomatoes.

Dump the veggies into the grill basket on the grill and put the cover down. Stir every few minutes until ready to eat. You could also add bite-sized pieces of chicken, pork, shrimp, scallops, or beef to the veggies — like a grill stir fry. What a tasty, quick healthy meal! By filling a large percentage of the grill basket with veggies and accounting for about 3 ounces of protein (about the size of a deck of cards) per person, you are meeting the public health recommendation of making at least half your dinner plate vegetables. Grilling can also be a time saver if you make enough for several meals or can use leftovers for lunches.

If you do not have a grill basket, try slicing summer squash, zucchini and carrots lengthwise into thin strips and coating with a little oil or Italian dressing. You could also use whole asparagus or green beans. Lay on the grill crosswise so they do not fall through, turning as needed to prevent burning.

Veggies (and some fruit) can also be a part of kabobs. Chunks of pineapple, chicken, shrimp, scallops, chunks of fresh tuna, assorted peppers, onions and cherry tomatoes make a great combo.

A note of safety, to reduce the risk of certain cancers from the intake of foods (especially animal proteins) charred or burned by direct cooking on the grill, use more indirect grilling methods when possible and avoid flare-ups. Avoid long grilling times by cutting the protein item into smaller pieces or by precooking by another method (as in boiling chicken until partially cooked before marinating and grilling). Cooking at lower temperatures, flipping them more often, and using marinades can help reduce the risk as well.

So be creative, make healthy choices, and enjoy summertime with your grill.

Pamela Stuppy, MS,RD,LD, is a registered, licensed dietitian with nutrition counseling offices in York, Maine, and Portsmouth. She is also the nutritionist for Phillips Exeter Academy. Contact her at features@seacoastonline.com.

Researchers compared consumption of mushrooms and green tea between two groups of Chinese women, one with breast cancer and one without. They found that women who ate at least 10 grams (0.35 ounces) of fresh mushrooms per day had a 64 percent lower risk of developing breast cancer than those who did not eat as much. Those who also regularly drank green tea reduced their risk by a total of 90 percent. Dried mushrooms also reduced breast cancer risk, although they were not as effective as fresh ones.

The protective benefit of mushrooms and green tea remained significant even after researchers adjusted for other breast cancer risk factors, including weight, exercise, smoking and education level.

Breast cancer rates are four to five times lower in China than in most Western countries, a fact widely attributed to a different lifestyle.

“Breast cancer incidence rates do vary in different countries, and China has lower rates than the United Kingdom,” said Sarah Cant of Breakthrough Breast Cancer. “This is likely to be due to cultural and lifestyle differences such as having children earlier or exercising more [as well as diet].”

Previous research has supported the cancer-fighting properties of both mushrooms and green tea. Mushrooms are believed to suppress tumor growth and boost the immune system, and may also block production of the hormone estrogen. Green tea contains polyphenols, which have been shown to remove free radicals from the blood and hamper breast tumor development.

Julie Sharp of Cancer Research UK noted that mushrooms and green tea alone cannot make up for an otherwise unhealthy lifestyle.

“It is important to remember there is no one particular ‘super’ food that will protect you from cancer,” she said. “Large scientific studies have proven that the best way to reduce your risk of many cancers is to eat a healthy balanced diet.”

By David Gutierrez from NaturalNews; Sources: news.bbc.co.uk and www.telegraph.co.uk

Professor Kikunae Ikeda took these thoughts from home to work with him at the Tokyo Imperial University. After a considerable amount of investigating he discovered that the common denominator was the glutamates which were found in all of these items. He believed that he had discovered “The Fifth Taste.” He named it “Umami” and assumed that it along with sweet were the only tastes associated with pleasure. Bitter, salty and sour may be enjoyed by many people but they are not actually pleasure inducing.

He isolated the exact chemical, C5H9NO4, called L-glutamate, and was able to turn it into a product now known as MSG.

Although Professor Ikeda is nowadays considered one of Japan’s 10 greatest inventors, his contemporaries said there was no section of the tongue that detected MSG and so his theory was initially discounted.

So what exactly did Professor Ikeda discover then? Glutamic acid is a naturally occurring amino acid that breaks down into (monosodium) L-glutamate. It is found in many of the foods that the professor was studying and is created in many types of cooking processes.

Aging, brewing, braising, fermenting, heating, sun ripening, even the act of making soup naturally creates monosodium glutamate. The glutamic acid breaks down during these processes and becomes a simple and natural MSG.

The legendary French Chef Auguste Escoffier accidentally discovered this just about the same time as Professor Ikeda was doing his studies.

Chef Escoffier (pronounced Ess-COFFEE-eh) created a soup out of veal and onions that had none of the four primary tastes yet was delectable. He didn’t break it down scientifically, but knew he was on to something new.

Now over 100 years after Professor Ikeda and Chef Escoffier made their discoveries, the L-glutamate sensation has been marketed as “umami.” Most modern scientists and biologists admit that while there is no specific umami section of the tongue like the other primary tastes have, they have discovered that there are umami receptors all over the human tongue. An international symposium convened in 1985 and found that the umami flavor cannot be created by any combination of the four other tastes so umami was unique. The professor was right; he did discover a fifth, unique taste.

By Ross A. Christensen

There is a saying — with shades of black humour in it — that if the cancer doesn’t kill you, chemotherapy will. Many cancer survivors have spoken of the struggle that undergoing chemotherapy puts them through. There is the hair loss, weakened immunity and trips to the hospital that need to be taken for the chemo to be administered. But the most unpalatable part is the nausea and gut wrenching vomitting, an unfortunate side-effect of chemotherapy. Now, new research is showing that ginger, a herb that is used in numerous everyday dishes in India, can help in getting rid of both the nausea and vomitting. A study published in Lancet Oncology this week shows that those given ginger after chemotherapy did benefit.

Ginger, which is native to Asia, has been in used in cooking for over 4,000 years. It has been used commonly in India and China to treat diarrhea as well to help the digestive tract to process food better. Ginger has also been used for several thousands of years in Indian, Chinese and Arabic traditional healing methods. However, allopathy has for a long time remained aloof of the curative possibilities of several herbs including ginger. The root (actually an underground stem) is said to be composed of phenol compounds and volatile oils.

Of the several studies being done on its health benefits, there is now some early evidence to show that ginger may prevent blood clotting too. It is also now believed that ginger may help lower cholestrol levels. Moreover, ginger may help prevent cancer, though there aren’t enough studies published to corroborate this hypothesis.

But what is proven without a shadow of doubt is its ability to help the stomach. If the summer sun or eating bad street food is giving you an upset stomach, here is one of the several remedies that you can try: take about two tablespoons of ginger juice. Add a pinch of ground black pepper to it. Drink it up and chase it down with some slices of red apple. For the less adventurous, just some plain old ginger tea is likely to help in the long run.

By Archana Jahagirda

“The virus could be stronger than we expected,” said Yang Hanchun, a professor at China Agricultural University.

“The case tells us we need to enhance vigilance at pig farms, too,” he said.

The Canadian Food Inspection Agency said a traveler carried the virus from Mexico to Canada, infecting his family and a herd of swine.

The herd in the western province of Alberta apparently caught the virus from a carpenter who traveled recently to Mexico, the epicenter of a swine flu outbreak that has spread to 18 countries and regions.

It was the first time that a human-to-pig transmission has been reported.

The case has intensified fears, prompting global organizations to reassure people that pork products are safe.

“In light of the spread of H1N1, and the rising concerns about the possibility of the virus being found in pigs and the safety of pork and pork products, we stress that pork and pork products, handled in accordance with good hygienic practices will not be a source of infection,” four organizations said in a statement yesterday.

They are the World Health Organization, the Food and Agriculture Organization of the United Nations, the World Organization for Animal Health and the World Trade Organization.

Yang said human-to-animal transmission of flu viruses was not new, so people should not be panic. He also said there is no evidence to suggest that the H1N1 virus can be passed through pork products.

China announced an import ban on pork and pork products from Alberta yesterday.

Pork imports from some US states and Mexico were banned last week.

By Cai Ke (China Daily)

It has been used by traditional healers to treat respiratory conditions and digestion.

But as the World Health Organization warns that “all of humanity is under threat” from swine flu, Chinese medicine practitioners warned Scots that star anise could make fevers worse.

Wei Xiong Chen, who runs the Hui Chun Clinic in Glasgow, said too much star anise could do more harm than good and raise the body’s temperature.

He said: “We would use cooling herbs to cool the head. Star anise would not cool the body – it would make it worse and might increase your temperature.

“Some of the Chinese community come here to get medicine for prevention, and my family members take star anise as well for precaution. It works well for the normal flu.

“But you need to see patients individually because each person is different. I use a different formula of 10 to 15 different herbs for each person to cover different parts of the body.

“There’s no harm in using star anise but it’s not a miracle cure. Western medicine and herbalists use one formula for everything. Our approach is to treat the individual.”

Mr Chen added that the price from suppliers for star anise increased hugely after the SARS outbreak in 2003 or bird flu in 2005, as did the price of honeysuckle flower, which is now two or three times higher.

The government announced it would be buying extra doses of Tamiflu to take the total from 33 million to more than 50 million to cover a likely pandemic.

Emma Farrant, secretary and council member of the Register of Chinese Herbal Medicine, said star anise warms the stomach and spleen, so can help problems of cold.

But, she warned: “The public see the herb and think, ‘I must get some of that’ and think it’s going to help. But it would be very rare to use one herb for a person. “Just going and buying star anise is not going to do any good. Don’t self-prescribe. A herb is only safe when prescribed by a competent practitioner.

“Star anise is a warm herb, so it would potentially just make things worse. To use it in cooking is fine, but I would not recommend people go out buying vast quantities of it.”

Roche, who make Tamiflu, launched the drug in North America in 1999/2000 starting with shikimic acid, obtained either from fermentation or extracted from the eight-pointed star anise seedpods. The plants do particularly well in the hot and humid regions of China’s southwestern provinces: Guizhou, Guanxi, Sichuan, and Yunnan. The eight-pointed star anise seedpods are harvested and dried before Roche’s secret extraction process – it takes 30kg of pods to produce 1kg of shikimic acid.

The entire 10-step manufacturing process takes 6-8 months, according to Roche’s website. A spokeswoman for the Scottish Government said health care advice remained the same, to stay at home if you are ill, cover your nose and mouth when coughing or sneezing, maintaining good basic hygiene, and cleaning hard surfaces.

She added: “The Scottish Government has already procured a stockpile of antiviral drugs sufficient to treat the Scottish population at a clinical attack rate of 50 per cent. “All territorial NHS Boards have stocks of anti-virals in place, and further supplies will be provided as required. As a result of the decision – which we are party to – to increase stocks across the UK, our stocks will increase significantly beyond that. ”

By: Scotsman newspaper team

1. Use common ingredients as substitute for hard-to-find ingredients.  Some Asian foods may not be available in your local grocery store.  You may substitute other foods when cooking your meals.  If you need Asparagus in your dish, you can substitute broccoli, string beans, and other green vegetables.  Another example would be substitution for black mushrooms.  You can use fresh American mushrooms.

2. Buy food ingredients in larger quantity.  A) Buy a whole chicken.  Remove the bones or debone the chicken and use the bones for soup stock.  Use the chicken meat for your Chinese dishes to be stir fried with vegetables for your refrigerator.  B) Another technique is to buy a fresh fish like walleye or tilapia.  Remove the bones from the fish known as filleting the fish.  Save the bones for soup stock and use the fillet part of the fish for stir frying.  As you can see there are numerous ways, use food when buying in bulk.

3. Make several meals from bulk purchase.  For the chicken that is not used in your large quantity purchase, keep it in an aluminum foil, and place in the freezer for your next meal.  For a fast and easily thawing technique, place the aluminum foil with fish between two pieces of meat.

4. Use leftover food for your meals.  If you could a Chinese vegetable dish for the previous night, you can easily as some noodles or rice to make it meal one day or two later.  Or, you may a few pieces of steak with some spices to give your new meal a bit more flavor.  I would not advise using food as your next meal if it’s sitting in your refrigerator for several weeks since you may get ill from eating it.

5. Make some quick bites if you’re really pressed for time.  Buy some frozen steam buns from the store.  It comes in a variety of flavors from red bean paste, black bean paste, and chicken or meat filling.  Steam a few extra buns for breakfast and leave a few cooked one in the refrigerator.  Microwave the steam buns for an afternoon or evening snack.

6. Save energy and fuel by using your equipment efficiently.   When you’re steaming those buns, you can use the other layers of the steamer to steam other food items too.  Most good steamers have two or three levels to steam food.  Buy a three level steamer if plan buy one. You can steam a variety of food for your meals like meats, vegetables, and even cooked rice.

7. Prepare sauces in advance.  Put your favorite sauces together in a jar, and store them for later use.  We have a twelve ounce jar of black bean sauce, but put it away in the refrigerator to store away for up to two to three weeks.  When we need that right flavor in our meals, we take a few teaspoons and put in right into our wok.  We’re ready with our meals within minutes.

Unfortunately, there is no complete cure for a cold. But, while there is no way to completely cure a cold, there are several steps that can help overcome the discomfort of many of the symptoms. It’s important that people alleviate problems as quickly as possible so that they can focus on getting over their cold and on with their lives. Follow this guide to help relieve the symptoms of the common cold:

Get Plenty of Rest
According to the Mayo Clinic, one of the best remedies for getting over a cold is to get plenty of rest. Since there is not an actual cure for the common cold it is important that you be patient and let your body’s natural anti-bodies get rid of your cold for you. Staying in bed will help you keep a lot of your strength, and will also prevent you from spreading your cold to others.

Don’t Get Stressed Out
A cold is extremely disruptive to your daily schedule, so it’s understandable that people begin to worry about a lot of the things that they might miss if they get to sick. Unfortunately, this worrying can actually be causing you to get sicker!

For this reason, it’s important that you don’t get stressed out! We’ve all heard the dangers of stress and how stress has a negative impact on many people’s lives. When you’re sick, however, stress is even more dangerous! Stressing over little things can leave you weaker than you would normally be, and may cause the cold to last longer.

Drink Plenty of Liquids
Another suggestion from the Mayo Clinic is one that everyone knows – drink plenty of liquids. Liquids, such as milk, water, and orange juice, provide your body with essential vitamins and nutrients that will help you get over your cold. Many times colds actually last longer because people are not giving their bodies the right amount of nutrients that it needs. Drinking plenty of liquids is an excellent way to make sure that you are giving your body what it needs. As an added tip, to help relieve your dry, scratchy throat, try heating up your drink before you try it. The warm feeling from the drink helps soothe a sore throat and clears up mucus.

Eat Plenty of Foods
Eat plenty of foods. The old wives tale “starve a cold, and feed a fever” simply isn’t true! Eating a healthy, balanced meal works in a similar vein as your liquids – you need all different kinds of nutrients and vitamins in order for your body to work right, so be sure to eat as many meals as you can.

Use Cold Medicines Cautiously
Use cold medicines cautiously. Cold medicines can give you a lot of relief when you’re feeling sick. The thing that most people forget, however, is that they are not a cure for the common cold! Many people forget this, thinking that they will somehow cure them faster.

While this is unfortunately wrong, cold medicines do have a lot of useful benefits. From ones that can help you sleep better, to others that will help clear your stuffy noses, there are a lot of different cold medicines that can really make you feel better. Just make sure that you read the directions carefully, and follow the instructions exactly. They may not get rid of the common cold, but they will make you feel a lot better with it.

The oldest use of ginkgo dates back to the Chinese. In traditional Chinese herbology, tea made from ginkgo was used to cure a variety of ailments such as sexual dysfunction, asthma, joint problems, and others. In making these cures, the Chinese used only the ginkgo’s seeds, choosing to discard or cook the actual leaf. Beginning in the 1950s, however, German researchers began to investigate the medicinal properties of ginkgo leaf extracts rather than the actual seeds. These researchers formed the basics of many ideas about ginkgo.

Today, ginkgo is one of the most widely used products in the world. In Germany, ginkgo is the most widely prescribed herb for the treatment of Alzheimer’s disease and other mental diseases. In the US, ginkgo is fast becoming one of the most popular dietary supplements. The cause for this heightened popularity has to do with many companies marketing its ability to improve brain functions and memory. It is believed to stimulate circulation and oxygen flow to the brain, which can improve problem-solving and enhance memory. Other “secondary” effects of ginkgo are improved circulation to the limbs, improved communication, orientation, and mobility, and improved symptoms of vertigo and tinnitus.

What is ginkgo used for?
Ginkgo is used to treat a variety of mental illnesses including Alzheimer’s Disease, intermittent claudication, non-Alzheimer’s dementia. It also is used to enhance memory and mental functions.

Other “secondary benefits” include treatment for depression, glaucoma, macular degeneration, PMS, vertigo, altitude sickness, sexual dysfunction, and tinnitus.

What do scientists say about ginkgo?
Many of the “secondary” effects such as improved circulation and improved communication are highly debatable. While there are a variety of studies that seem to show that ginkgo is effective in treating these problems, these studies are also marked by a number of problems such as a having a low sampling number or using incorrect processing methods. In addition, there seem to be an equal number of studies that completely disprove many of these effects.

Ginkgo’s biggest confusion lies in its ability to treat Alzheimer’s and improve memory. Put simply, research here seems to be conflicting. In fact, there seem to be an equal number of studies that prove and disprove ginkgo’s ability to improve mental functions. The general statement concerning ginkgo is that there is a benefit in improving mental functioning. How much of a benefit, however, seems to be in debate.

So, does ginkgo actually work?
Concerning many of the “secondary benefits”, most studies seem to show that ginkgo is NOT effective in any way. Even the benefits that might be real, most research conducted seems to be shady, at best.

In terms of improving mental functions, researchers recommend more investigation is needed to determine if ginkgo is really effective. Depending on the study (and the scientist), ginkgo may or may not be effective. Even if it were to be found effective, scientists still do not understand how ginkgo works on brain cells and have not identified effective dosages or potential side effects.

Should I take ginkgo?
People should consult with their family doctors before using ginkgo. It’s especially important for the elderly to consult with doctors before taking them, as they are more susceptible to the dangers of small changes in the body. Unfortunately, while many different preparations for ginkgo biloba extract are available over the counter, they vary in content and active ingredients. As such, there is not a specific dosage amount that can be recommended as safe or effective. Because of ginkgo’s unknown effects on the body, many scientists recommend not using ginkgo biloba for one month after six months are of daily dosage. This month should be used to determine if ginkgo is actually having a positive effect on your body.

Side effect of Green Tea:

• Although rare, allergic reactions to green tea may occur. Stop taking green tea and seek emergency medical attention if you experience symptoms of a serious allergic reaction including difficulty breathing; closing of your throat; swelling of your lips, tongue, or face; or hives.

• Heavy and prolonged consumption of green tea may be associated with esophageal cancer.

• Other less serious side effects have also been reported with the use of green tea. Talk to your doctor or health care provider if you experience
· heartburn;
· upset stomach;
· loss of appetite;
· constipation or diarrhea;
· nervousness, irritability, or anxiety;
· sleeplessness;
· irregular heartbeats; or
· headache.

• Side effects other than those listed here may also occur. Talk to your doctor about any side effect that seems unusual or that is especially bothersome.

• Do not use green tea without first talking to your doctor if you are taking a blood thinner such as warfarin (Coumadin).

• Interactions between green tea and other prescription or over-the-counter medicines or herbal/ health supplements may also occur. Talk to your doctor, pharmacist, or health care professional before taking green tea if you are taking any other medicines or supplements.

Side Effects of Black Tea:

Studies of the side effects of black tea specifically are limited. However, black tea is a source of caffeine, for which multiple reactions are reported.

Caffeine is a stimulant of the central nervous system, and may cause insomnia in adults, children, and infants (including nursing infants of mothers taking caffeine). Caffeine acts on the kidneys as a diuretic (increasing urine and urine sodium/potassium levels, and potentially decreasing blood sodium/potassium levels), and may worsen urge incontinence. Caffeine-containing beverages may increase the production of stomach acid, and may worsen ulcer symptoms. Tannin in tea can cause constipation. Caffeine in doses of 250 to 350 milligrams can increase heart rate and blood pressure, although people who consume caffeine regularly do not seem to experience these effects in the long-term.

An increase in blood sugar levels may occur after drinking black tea containing the equivalent of 200 milligrams of caffeine (4 to 5 cups, depending on tea strength and cup size). Caffeine-containing beverages such as black tea should be used cautiously in patients with diabetes. People with severe liver disease should use caffeine cautiously, as levels of caffeine in the blood may build up and last longer. Skin rashes have been associated with caffeine ingestion. In laboratory and animal studies, caffeine has been found to affect blood clotting, although effects in humans are not known.

Caffeine toxicity/high doses: When the equivalent or more than 500 milligrams of caffeine are consumed (usually more than 8 to 10 cups per day, depending on strength and size of cups), symptoms of anxiety, delirium, agitation, psychosis, or detrussor instability (unstable bladder) may occur. Conception may be delayed in women who consume large amounts of caffeine. Seizure, muscle spasm, life-threatening muscle breakdown (rhabdomyolysis), and life-threatening abnormal heart rhythms have been reported with caffeine overdose. Doses greater than 1000 milligrams may be fatal.

Caffeine withdrawal: Chronic use can result in tolerance, psychological dependence, and may be habit forming. Abrupt discontinuation may result in withdrawal symptoms such as headache, irritation, nervousness, anxiety, tremor, or dizziness. In people with psychiatric disorders such as affective disorder or schizoaffective disorder, caffeine withdrawal may worsen symptoms or cause confusion, disorientation, excitement, restlessness, violent behavior, or mania.

Chronic effects: Several population studies initially suggested a possible association between caffeine use and fibrocystic breast disease, although more recent research has not found this connection. Limited research reports a possible relationship between caffeine use and multiple sclerosis, although evidence is not definitive in this area. Animal study reports that tannin fractions from tea plants may increase the risk of cancer, although it is not clear that the tannin present in black tea has significant carcinogenic effects in humans.

Drinking tannin-containing beverages such as tea may contribute to iron deficiency, and in infants, tea has been associated with impaired iron metabolism and microcytic anemia.

Side Effects of Rooibos Tea:

As rooibos has not been studied scientifically in humans, there is no information available about its safety in pregnancy or lactation or in people with kidney or liver failure. However, it is generally considered a very safe herb, and there are no known side effects, contraindications, or drug interactions.

At the time of writing, there were no well-known drug interactions with Rooibos.

Side effects of White Tea
* none to be found, so other than the effects of caffeine with drinking large amounts of it, no side effects could be find through a Google search
* except for the impact to your pocket book. White tea right now is much more expensive than all the other teas.

Side effect of Chamomile Tea:

If you suffer from allergies to plants of the Compositae family (a large group including such flowers as daisies, ragweed, asters and chrysanthemums), you may wish to be cautious about using chamomile at first. While there have been isolated reports of allergic reactions, causing skin rashes and bronchial constriction, most people can use this herb with no problem.

About the Author: Gary Whittaker is the subject of www.projectgary.com, a blog that will chronicle his loss of 100 pounds, 20 pounds at a time.

And if you make a serious effort to improve your eating habits, you will notice a positive change in how you look and feel. It’s not about perfection though. Thrive to make small changes to your diet over time and you’ll eventually be amazed at the will power you develop.

There are 12 foods that you should be eating on a regular basis. All have their own unique health benefits and if you mold your diet around the majority of these foods, you’ll notice an improvement in your health.

The list is as follows:

1. Almonds and other nuts- a great source of good fat.
2. Beans and legumes- a great source of fiber and protein.
3. Spinach and other green vegetables- a great source of phytonutrients and antioxidants.
4. Low-fat dairy- a great source of calcium and protein.
5. Oatmeal- a great source of fiber and protein.
6. Eggs- a great source of vitamin E and protein.
7. Turkey and other lean meats- a great source of protein.
8. Natural peanut butter- yes, this can be included under #1, but natural peanut butter makes eating nuts easier because you can spread it on wheat bread, bananas, celery, etc.
9. Olive oil- a great source of good fat.
10. Whole-grain breads and cereals- a great source of fiber.
11. Extra protein- a great source of protein!
12. Raspberries and other berries- a great source of antioxidants.

All 12 foods above have a high nutritional value and should be incorporated into your daily snacks and meals.
I personally bring the list with me food shopping and you might want to consider doing the same.

About The Author: Ryan Cote is the owner of http://www.SimpleHealth123.com, a health and wellness website supplying aging healthy products and free resources, and http://www.GetHealthyReport.com, home of the anti-aging report Get Healthy!