27 April 2012

The Wages of Partying


 
There are usually one too many of those eat-drink-and-be-merry binges when special occasions come around, but it is well known that gorging on rich but low-nutrition food, indulging in alcohol, and staying up late can take a toll on one’s well-being and lead to health problems. The following are some tips to keep partygoers safe from the hazards of too much action:

Eat before you go out. Not only will you not get as drunk, but this will keep you from eating 12 mini-burgers or little fried finger-food wonders. Make a point of eating something healthy to give yourself a head start. You're already going to a party so be diligent before you go let it lose.
Don't stand near the bar or buffet table. Avoid getting yourself in a situation where you're mindlessly eating or drinking. If you're that bored, go hang out with someone you enjoy or simply leave because your boredom is a sign that the party isn’t that great.
Drink water in between each drink. You will get less drunk, and since you're staying hydrated, you may avoid the headache in the morning.
Go cut a rug. Let it fly. Even if you don't love dancing, go get your groove on. It keeps you away from the food, and it's hard to drink when you're busting a move. Plus you can blow off some steam. The dancer who has the most fun wins -- not who looks the best.
Don't stay too late. Nothing good happens late. Get in, have some fun, and know when it's time to go home. For sure, you won't be missing anything.
Drink water before bed. Even though you've been drinking water all night, make sure you get some more in before you hit the hay. Some even take vitamins before sleeping. You never know from where you get a little extra help.

        Eat food with healthy salt. You can eat party food without worrying too much about your health with PANSALT®, the good-tasting, low-sodium salt imported from Finland that’s made especially for health-conscious individuals and for those with special dietary regimens. Imported by Accord International, Inc., PANSALT® is a unique, patented mineral salt with iodine that gives food the same savory flavor as common salt, without its harmful effects.
 
            The problem with common salt is that it’s a hundred percent sodium chloride (technically 98-100 percent), which causes high blood pressure that can lead to a host of other complications, ranging from strokes and heart attacks to kidney damage. PANSALT® cuts sodium chloride to 56-57 percent and is high in essential minerals such as magnesium and potassium, which cannot be found in common salt.PANSALT® also tastes good, with the best taste profile among low-sodium salts. Unlike other salts that are also low in sodium chloride, it has no bitter or metallic aftertaste. Tests have also shown that PANSALT® improves the therapeutic effects of medication for high blood pressure.
 
            PANSALT® has found great consumer acceptance across Europe , including the UK , and in Asia and the Pacific, including Singapore , Malaysia , and Australia , making it a favored flavoring agent in thousands of food products from hundreds of manufacturers. PANSALT® is already being used in processed meat and fish products, snacks, dairy and bakery products, seasonings and flour mixtures.
 
For more information on PANSALT® visit www.pansalt.ph or contact (02) 531-4881 or 0917-811-SALT (7258).

20 April 2012

Oysters Ala Monique



Serves 4
       
         Ingredients:

         28 fresh oysters
         1/ 2 cup lemon sherbet
         5 tablespoons roasted tomatoes (recipe follows)
         2 tablespoons fish roe (ebiko)
         1 1/2 sheet of roasted seaweeds (Japanese sushi nori), cut into thin strips and deep fried
         12 lemon wedges
         Parsley sprig for garnish
  
         Procedure:
        
         Shuck and clean oysters retaining the large half of shell with the oysters.
         Arrange the oysters on a bed of crushed ice. Spoon about a teaspoon of the lemon
         sherbet on top of each oysters. Top each one again with the roasted tomatoes, fish
         roes and fried roasted seaweeds. Serve with lemon wedges on the side. Garnsih
         with parsley sprig.
                
        ROASTED TOMATOES
       
        Yield:   about 3 /4 cup

        Ingredients:

        3 large red tomatoes
        2 tablespoons olive oil
        1/4  teaspoon chopped parsley
        PANSALT® and pepper
     
        Procedure:
     
        Preheat oven to 350 ┬║ F.
        Wash the tomatoes, cut off the stem ends. Make a crisscross cut on each tomato.
        Arrange tomatoes on an oven tray. Drizzle with olive oil. Bake for 10 minutes.
        Remove from oven and soak tomatoes in water. Peel and seed the tomatoes.
        Coarsely chop the roasted tomatoes and season with PANSALT® and pepper. 
        Sprinkle with chopped parsley.
        Place coarsely chopped roasted tomatoes on an oven tray and bake again for about
        7 minutes or until the tomatoes are dark brown in color.
        Remove from oven and cool. Transfer in an air tight container. Chill.
   
   For more information on PANSALT®, visit www.pansalt.ph or contact (02) 531-4881 / 0917-811-SALT (7258).

13 April 2012

Salt intake a health challenge for ageing populations



Industry efforts in salt reduction appear to be on trend with the health challenges of an ageing population, which this year is a priority issue for the World Health Organization.


To continue reading, click on the link below:
http://www.foodnavigator.com/Financial-Industry/Salt-intake-a-health-challenge-for-ageing-populations