About Freezing Blueberries Recipe
1 text file
Blueberries freeze very well. Simply sort the fruit, don't wash, and
pack in freezer bags or boxes. When you use the frozen fruit, simply
wash in running water and use. Don't thaw. This is especially nice
when adding blueberries to fruit salad or muffins where you don't
want the rest of the product to turn purple. If you've already washed
the berries, let them dry before freezing. My favorite way to eat
blueberries is "straight up." For breakfast try the berries in rice
(brown, white, what ever) with a little cinnamon and/or clove.
From: Rita=Schulte%TV%WILL@bigbird.will.uiuc.edu. Fatfree Digest
[Volume 9 Issue 29] July 20, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
to Fruit Recipes
Food Tips of the Week
In planning a meal plan, the important thing is to try to cut down your ingestion of fat, salt and refined carbohydrates.
Some reduced carbohydrate diet pointers:
* Make reduced carb breadcrumbs for deep fried foods.
While you can sometimes buy reduced carbohydrate bread crumbs, you can also make them by using low carbohydrate bread. All you have to do is toast the reduced carbohydrate bread in your oven on a sheet of cookie paper. When it is well browned, grind it in your blender. Keep in an airtight jar.
* Understand the food labels
Don't trust food packaging that proclaims 'low carb' - check the real nutritional information on the back of the tin or packet. A good number of are only a little reduced and in some instances still more than a competitors normal brand. In addition, beware of 'low sugar' and 'low fat' labels - 'low sugar' does not always mean 'low carb' - usually the carbs are just the same.
(includes melon, red peppers and tomato puree)
The chemical lypcopene is a natural coloring compound and one of the phytochemical group known as 'carotenids'. It is the agent responsible for the vivid red hue of a good number of fruits and vegetables.
Intrestingly, unlike many nutrients, lycopene not only survives being cooked, but is essentially strengthened by cooking.
Its most important benefit is that it works as an antioxidant and is believed to be of use in the fight to lower the risks of cancer.
This useful phytochemical is the most powerful fighter of singlet oxygen, which is associated with skin aging. It is also believed to prevent the progression of atherosclerosis.
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