July 29, 2010
THEY(Newly Elected Set of Gov’t Officials): Have To Solve Problems for the People
I have read commentaries from newspapers and online communities today. But I haven’t heard much from the news on TV.
How are the surveys going? I hope the media wouldn’t stop after the elections. We – and experts- and the people have to SAY something to awaken the Filipinos.
The SONA had its specifications of roles and visions, but then I read from the columnist Conrado de Quiros (Inquirer) that “… it was bitin…”
On the net; worst when translated into English – the translations were inexact.
Moreover, from Manila Times columnist Giovanni Tapang, that president and the government must solve necessities first, before we go to business matters.
Truly, the basic needs of the people and especially the poor must be met. At most, this month, we had water shortage around the country. They have to do something about this problem; it’s an urgent case.
If the working class couldn’t be provided with their primary needs, the next ladder of human needs will not be met. The poor will become poorer and the rich will become richer. Take the high interest rates that poor people can’t pay. It’s parallel to “buying more expensive water” than paying the regular water bill/budget. These are small problems but root out to branch bigger problems in the country now and in the next years.
I also read about the Nuclear Power Plant. It’s evident that we don’t need it at the moment, if we could not provide water to so many Filipinos, why would you spend millions on the Nuclear Plant which has no workable feasibility study at this time. Hey guys, don’t gobble up the marshmallows ---- we need EXPERTS. And we don’t have them yet.
Do you know the history of Bataan Nuclear Power Plant? The pioneer expert engineers and specialists are dead now. They worked with experts (foreign and native), and they themselves lived there to sustain its development. If so, you will be needing expert workers, scientists, and engineers here. Not politicians, not businessmen.
STOP with “building up sweet PRESS Releases.” The Philippines needs solutions to problems not those “cutie things.” Let’s face it, the Filipinos are poor and many of us need jobs. We need jobs and education --- but first, give us WATER!
Press release and advertising be careful with your packages! I’ll quote from Daily Tribune Newspaper: “No Fear, No Favor.”
Another thing: I’m not into politics, but let us pray for the politicians. They have to STUDY and learn experiences neatly and honestly. I worry because many of them came from show business and I don’t know if they can even brainstorm in the Senate or Congress. The size of their minds are questionable! Education can only be equaled by learned experiences. And if they don’t have this… we are likely to be doomed! We all, will become part of their PRACTICE Set. The rich, they will laugh when the government fails… because the government would compromise. Please settle honestly, not compromise. I hope they’re not complacent with some workshops and study abroad – here and there. Your brains should work, YOU, and you have to serve honestly not just for a few, but for all the Filipinos – for our nation, for everyone.
Philippines, let us work hard, help and remind each other. The Filipino people has to check and correct the government servants so we could work hand in hand.
And please: Don’t mess up with the lands we inherited from our ancestors, where you build airports, malls, and produce too much pollution --- we need to breathe fresh air.
Know that I am talking about real life here; you will not understand life if you hadn’t put any effort to be one with the poor and become one of them.
Rose Flores – Martinez
IShallWrite
RoseVoc2
July 29, 2010
Submit date: July 30, 2010
ishalleatanddrink.blogspot.com
The Daily Tribune Newspaper
Thursday, July 29, 2010
Wednesday, July 28, 2010
Simple Omelet Recipes
Simple Omelet Recipes
Here are simple, nutritious, and yummy omelet recipes for everyday cooking:
1. Cheese Omelet
Scramble 4 eggs. Set aside.
Grate or slice cheese strips ( around ¼ of regular size cheddar cheese) You can add more cheese if you like.
Put cheese into the scrambled eggs. Mix.
In a pan, heat quickly 4 tablespoon of butter in low fire.
Pour in the mixture of eggs and cheese in the pan (with butter).
Mix quickly. You can have the omelet in circles or just the mix it with fork. Don’t over cook. Serve and eat while hot. Kids love this recipe.
Serving: Good for 4 people.
2. Fish or Tuna Omelet
Scramble 6 eggs. Set aside.
Slice in small cubes 4 tomatoes and 4 onions.
Saute fish meat or tuna in oil, tomatoes and onions. Cook vegetables till oil is reddish.
Put sautéed fish meat or tuna (remove excess oil) in the beaten eggs.
Sprinkle some salt and pepper to taste.
In a small cup, put ¼ water and dissolve 4 teaspoon flour. Pour this into the mixture. You can add flour if needed.
You are ready to fry in a wok/pan. Heat oil.
Pour in 1 scoop of the mixture in the oil (using a serving spoon/medium size). You will make omelet circles and it will look like small pancakes. Flip when omelet is reddish orange. Make it to be a bit crispy. You can add flour if you need to make omelet more solid.
Serving: 10-12 small circles of omelet. Kids love this.
You can use ground beef or ground pork if you like, in place of tuna or fish meat.
3. Vegetable Omelet
You can use eggplant/ aubergine. Boil eggplant, then peel. Set aside.
Dice carrots and bell peppers in bits. Slice small cubes of tomatoes and onions.
Scramble eggs and put a dash or salt and/or pepper according to taste.
Pour in diced carrots, bell peepers, and sliced onions and tomatoes in the beaten eggs.
You are ready to fry.
In a heated frying pan, put an eggplant (aubergine), 1 whole eggplant with stem or half of it. The scoop mixture of the eggs and vegetables. Wait and cook (low fire) until brown, you can flip if you like. The eggs here will cook quickly.
You can eat this omelet with catsup, or soysauce with lemon. This recipe comes good with rice and/ or fish or meat.
From surveys, eggs are good eaten twice in a week.
Happy eating!
Rosalinda Flores Martinez
Ishalleatandcook
rosevoc2
ishallwrite
Here are simple, nutritious, and yummy omelet recipes for everyday cooking:
1. Cheese Omelet
Scramble 4 eggs. Set aside.
Grate or slice cheese strips ( around ¼ of regular size cheddar cheese) You can add more cheese if you like.
Put cheese into the scrambled eggs. Mix.
In a pan, heat quickly 4 tablespoon of butter in low fire.
Pour in the mixture of eggs and cheese in the pan (with butter).
Mix quickly. You can have the omelet in circles or just the mix it with fork. Don’t over cook. Serve and eat while hot. Kids love this recipe.
Serving: Good for 4 people.
2. Fish or Tuna Omelet
Scramble 6 eggs. Set aside.
Slice in small cubes 4 tomatoes and 4 onions.
Saute fish meat or tuna in oil, tomatoes and onions. Cook vegetables till oil is reddish.
Put sautéed fish meat or tuna (remove excess oil) in the beaten eggs.
Sprinkle some salt and pepper to taste.
In a small cup, put ¼ water and dissolve 4 teaspoon flour. Pour this into the mixture. You can add flour if needed.
You are ready to fry in a wok/pan. Heat oil.
Pour in 1 scoop of the mixture in the oil (using a serving spoon/medium size). You will make omelet circles and it will look like small pancakes. Flip when omelet is reddish orange. Make it to be a bit crispy. You can add flour if you need to make omelet more solid.
Serving: 10-12 small circles of omelet. Kids love this.
You can use ground beef or ground pork if you like, in place of tuna or fish meat.
3. Vegetable Omelet
You can use eggplant/ aubergine. Boil eggplant, then peel. Set aside.
Dice carrots and bell peppers in bits. Slice small cubes of tomatoes and onions.
Scramble eggs and put a dash or salt and/or pepper according to taste.
Pour in diced carrots, bell peepers, and sliced onions and tomatoes in the beaten eggs.
You are ready to fry.
In a heated frying pan, put an eggplant (aubergine), 1 whole eggplant with stem or half of it. The scoop mixture of the eggs and vegetables. Wait and cook (low fire) until brown, you can flip if you like. The eggs here will cook quickly.
You can eat this omelet with catsup, or soysauce with lemon. This recipe comes good with rice and/ or fish or meat.
From surveys, eggs are good eaten twice in a week.
Happy eating!
Rosalinda Flores Martinez
Ishalleatandcook
rosevoc2
ishallwrite
Sunday, June 20, 2010
Restaurant Review: "I'm Not Okay"
What to do if you had to write a bad restaurant review?
Say "I'm not okay!"
One will really not be okay, especially if it's about love, next one is about food. Writers who write restaurant and food reviews can attest to this.
Usually food writers promote healthful products and restaurants that serve heavenly food.
Most writers are fond of food. I had been a contributing writer for Cook and food magazines so my mouth is supposed to showcase the different taste buds.
"You have to say the truth. You always have to tell the truth so the food recipe and restaurant could improve it," food experts assent. "Tastes buds have different preferences, and your visit is also due of good service and cleanliness around."
Restaurant reviews have no exact form. It states restaurant features, name, location (map/how to get there), food price, meal discounts, estimated costs per person, and the various menu. Appetizers to desserts, beverages, and dishes are enumerated to please customers and inform the public.
Restaurant ambiance is also discussed. Is it fine dining? A buffet? Is it a fast food setting? Pictures and posters are distributed for the presentation of food.
An overview of the restaurant's food specialty is given a highlight with commendations from famous people, specific consumers, and cooking experts.
A commentary (positive or negative), an essay of appreciation, and a culinary climax in any form are given a press release.
Sometimes a simple recipe of the menu and its ingredients are given away. Health benefits derived from the food are analyzed by nutritionists.
During my first restaurant review of a Japanese Restaurant in Makati (Thank's to Cook Magazine); I was really ashamed because I didn't know how to use the chopsticks. All the press people were using the chopsticks, and I was the only one who asked for a spoon and fork. But it was cool because "I have learned to managed and asked for a fork." From then on, I practiced using the chopsticks.
I thank Cook Magazine for this. "The restaurant was exquisitely marvelous and sushi was fresh. Everyone loved the menu and it came one at a time served by waiters."
Truly, personal reactions of both the food and restaurant are solicited by consumers as it becomes part of popular culture.
Overtones of sad and happy experiences give authenticity of restaurant reviews. Detailed analysis of specific outstanding dishes - good and dismal are helpful for the different food groups that will patronize such food and restaurants.
"I'm not okay" is okay for food and restaurant reviews.
Rose Flores - Martinez
ishalleatandcook
ishallwrite
ezine articles.com
Say "I'm not okay!"
One will really not be okay, especially if it's about love, next one is about food. Writers who write restaurant and food reviews can attest to this.
Usually food writers promote healthful products and restaurants that serve heavenly food.
Most writers are fond of food. I had been a contributing writer for Cook and food magazines so my mouth is supposed to showcase the different taste buds.
"You have to say the truth. You always have to tell the truth so the food recipe and restaurant could improve it," food experts assent. "Tastes buds have different preferences, and your visit is also due of good service and cleanliness around."
Restaurant reviews have no exact form. It states restaurant features, name, location (map/how to get there), food price, meal discounts, estimated costs per person, and the various menu. Appetizers to desserts, beverages, and dishes are enumerated to please customers and inform the public.
Restaurant ambiance is also discussed. Is it fine dining? A buffet? Is it a fast food setting? Pictures and posters are distributed for the presentation of food.
An overview of the restaurant's food specialty is given a highlight with commendations from famous people, specific consumers, and cooking experts.
A commentary (positive or negative), an essay of appreciation, and a culinary climax in any form are given a press release.
Sometimes a simple recipe of the menu and its ingredients are given away. Health benefits derived from the food are analyzed by nutritionists.
During my first restaurant review of a Japanese Restaurant in Makati (Thank's to Cook Magazine); I was really ashamed because I didn't know how to use the chopsticks. All the press people were using the chopsticks, and I was the only one who asked for a spoon and fork. But it was cool because "I have learned to managed and asked for a fork." From then on, I practiced using the chopsticks.
I thank Cook Magazine for this. "The restaurant was exquisitely marvelous and sushi was fresh. Everyone loved the menu and it came one at a time served by waiters."
Truly, personal reactions of both the food and restaurant are solicited by consumers as it becomes part of popular culture.
Overtones of sad and happy experiences give authenticity of restaurant reviews. Detailed analysis of specific outstanding dishes - good and dismal are helpful for the different food groups that will patronize such food and restaurants.
"I'm not okay" is okay for food and restaurant reviews.
Rose Flores - Martinez
ishalleatandcook
ishallwrite
ezine articles.com
Monday, March 15, 2010
Monday, February 22, 2010
Thursday, February 18, 2010
Herbal Supplements
Folklore would not be complete without its many traditional, and oftentimes herbal medications, remedies, and healing methods. In fact, different countries have methods and treatments that are unique. The healing power of herbs – whether culled from the people of yore or learned in a 21st century lab – has effects that cannot be denied.
Among the world’s earliest civilizations, food and medicine were inextricably linked, and many plants were eaten for their health-giving properties. For example, armies of slave workers who laboured to build the Egyptian pyramids survived on a meal which included a daily ration of garlic in order to ward off pestilence and fever.
Consider too, the dark age of Europe, into the medieval period, when herbs were painstakingly grown in monasteries. Each monastery had its own “Physics” garden, abounding in herbs that were used to treat the ailments of both the monks and the local folks who dwelled in the surrounding areas.
From indigenous local fruits and vegetables that are organically grown come combination of extracts for healing, stamina, and as body supplements. The mode of extraction follows a traditional method, like the fruit fermentation process, among others.
I. For treatment requiring the use of plants, take the following guides
1.Use only one plant medicine at a time. 2. Use only stainless or earthen cooking utensils (Aluminum reacts chemically with medicinal elements in plants. 3.Don’t cover cooking utensil when boiling (to release toxins). 4.Take decoction either hot or cold. Strain before taking it. 5. Wash thoroughly leaves, barks, flowers, roots. 6. Individual with allergic reactions to with some plants are not encouraged to use herbal medications.
II. Herbal medication for constipation
Drink at least 8 glasses of water a day. Have a regular time to sit down on the toilet bowl. Have a regular exercise. Eat plenty of green leafy vegetables and fresh fruits.
Papaya/Carica Papaya (ripe fruit). Eat one big slice every morning for breakfast.
Yellow Bell. Boil 5 leaves in 2 glasses of water for 10 minutes. Drink at least 2 glasses a day.
Malunggay leaves/Horse Radish tree. Eat one cup boiled leaves with meals.
Take this caution: Remember that healing wonders of herbs are not substitutes for the doctor’s prescription. Consult a doctor if necessary.
III. Check out samples of healing herbs
Healing Herb/Plant Scientific Name
1. Sweet Basil Ocimum basilicum L.
2. Garlic Allium sativum Linn
3. Guava Psidium guajava L.
4. Betel-nut Palm Areca catechu L.
5.Betel Leaf Pepper Piper beetle L.
6. Cocoa plant Theobrama cacao L.
7.Black Plum, Java Plum Syszygium jambulanum
8.China Rose, Hibiscus Hibiscus rosa-sinensis Linn.
9.Ginger Lily Hedychium coronarium
10. Carrots Daucus carota Linn.
11. Horse Radish tree Moringa oleifera Lam.
12. Papaya Carica Papaya
/rose flores martinez
2.18.2010, for ezine articles.com
http://ishalleatandcook.blogspot.com
Among the world’s earliest civilizations, food and medicine were inextricably linked, and many plants were eaten for their health-giving properties. For example, armies of slave workers who laboured to build the Egyptian pyramids survived on a meal which included a daily ration of garlic in order to ward off pestilence and fever.
Consider too, the dark age of Europe, into the medieval period, when herbs were painstakingly grown in monasteries. Each monastery had its own “Physics” garden, abounding in herbs that were used to treat the ailments of both the monks and the local folks who dwelled in the surrounding areas.
From indigenous local fruits and vegetables that are organically grown come combination of extracts for healing, stamina, and as body supplements. The mode of extraction follows a traditional method, like the fruit fermentation process, among others.
I. For treatment requiring the use of plants, take the following guides
1.Use only one plant medicine at a time. 2. Use only stainless or earthen cooking utensils (Aluminum reacts chemically with medicinal elements in plants. 3.Don’t cover cooking utensil when boiling (to release toxins). 4.Take decoction either hot or cold. Strain before taking it. 5. Wash thoroughly leaves, barks, flowers, roots. 6. Individual with allergic reactions to with some plants are not encouraged to use herbal medications.
II. Herbal medication for constipation
Drink at least 8 glasses of water a day. Have a regular time to sit down on the toilet bowl. Have a regular exercise. Eat plenty of green leafy vegetables and fresh fruits.
Papaya/Carica Papaya (ripe fruit). Eat one big slice every morning for breakfast.
Yellow Bell. Boil 5 leaves in 2 glasses of water for 10 minutes. Drink at least 2 glasses a day.
Malunggay leaves/Horse Radish tree. Eat one cup boiled leaves with meals.
Take this caution: Remember that healing wonders of herbs are not substitutes for the doctor’s prescription. Consult a doctor if necessary.
III. Check out samples of healing herbs
Healing Herb/Plant Scientific Name
1. Sweet Basil Ocimum basilicum L.
2. Garlic Allium sativum Linn
3. Guava Psidium guajava L.
4. Betel-nut Palm Areca catechu L.
5.Betel Leaf Pepper Piper beetle L.
6. Cocoa plant Theobrama cacao L.
7.Black Plum, Java Plum Syszygium jambulanum
8.China Rose, Hibiscus Hibiscus rosa-sinensis Linn.
9.Ginger Lily Hedychium coronarium
10. Carrots Daucus carota Linn.
11. Horse Radish tree Moringa oleifera Lam.
12. Papaya Carica Papaya
/rose flores martinez
2.18.2010, for ezine articles.com
http://ishalleatandcook.blogspot.com
Tuesday, February 16, 2010
Food of the Gods
Food of the Gods
The story of chocolate began in 600 AD in the jungles of the Yucatan, where the Mayans established the earliest know plantation for growing cocoa tress which produce cocoa beans.
At this early date, the beans where valuable commodities to which mystical and religious significance was ascribed. The beans were also used throughout Central America both as forms of payment and as units of calculation.
For culinary purposes, the Indians of Central America roasted, grounded and combined the beans with liquid. Sometimes, it was beaten until frothy and thus was born the chocolate drink. The bitter concoction, however, bore little resemblance to the sweet, milky chocolate drink we know today, yet its uniquely pleasing taste worked its magic on the early consumers.
By 1200, Aztec had conquered the Mayans and the Toltecs. In recognition of their supremacy over the rest of Central America, the Aztecs imposed delivery revenues of coca beans as tribute from conquered tribes.
In 1502, on Christopher Columbus’ journey to the New World, he landed in Nicaragua and saw coca beans being used as currency. He brought several specimens of the beans to King Ferdinand. But it was Hernando Cortez, in 1519, in successfully conquering Mexico, who was the first European to taste the chocolate. He did not like it, but he found out that it was a very important drink because of the high esteem in which the natives held it.
Meanwhile, when the Aztec Emperor Montezuma first drunk a potations of cocoa with Cortez, the bean was considered so precious that just 100 of them could buy a slave.
In fact, the cacao tree’s botanical name “theorama cacao” was translated from the Greek “theorama,” meaning “food of the gods.” The cacao is the seed from which cocoa and chocolate are made. They are fermented, then washed to remove the sticky coating , and dried. It is a small evergreen tree that belongs to the “starculia” family.
The Dutch developed the famous “dutching” process, which made chocolate easier to drink, and the Swiss developed milk chocolate, adding milk to it.
To this day, chocolate is considered a treat, a luxury. It makes one crave for more and often provides one with solace. It also, makes the best gift as in eating it, one feels good.
Rosalinda Flores -Martinez, 2010
For Ezine Articles.com
http://ishalleatandcook.blogspot.com
http://rfvietnamrose09.blogspot.com
The story of chocolate began in 600 AD in the jungles of the Yucatan, where the Mayans established the earliest know plantation for growing cocoa tress which produce cocoa beans.
At this early date, the beans where valuable commodities to which mystical and religious significance was ascribed. The beans were also used throughout Central America both as forms of payment and as units of calculation.
For culinary purposes, the Indians of Central America roasted, grounded and combined the beans with liquid. Sometimes, it was beaten until frothy and thus was born the chocolate drink. The bitter concoction, however, bore little resemblance to the sweet, milky chocolate drink we know today, yet its uniquely pleasing taste worked its magic on the early consumers.
By 1200, Aztec had conquered the Mayans and the Toltecs. In recognition of their supremacy over the rest of Central America, the Aztecs imposed delivery revenues of coca beans as tribute from conquered tribes.
In 1502, on Christopher Columbus’ journey to the New World, he landed in Nicaragua and saw coca beans being used as currency. He brought several specimens of the beans to King Ferdinand. But it was Hernando Cortez, in 1519, in successfully conquering Mexico, who was the first European to taste the chocolate. He did not like it, but he found out that it was a very important drink because of the high esteem in which the natives held it.
Meanwhile, when the Aztec Emperor Montezuma first drunk a potations of cocoa with Cortez, the bean was considered so precious that just 100 of them could buy a slave.
In fact, the cacao tree’s botanical name “theorama cacao” was translated from the Greek “theorama,” meaning “food of the gods.” The cacao is the seed from which cocoa and chocolate are made. They are fermented, then washed to remove the sticky coating , and dried. It is a small evergreen tree that belongs to the “starculia” family.
The Dutch developed the famous “dutching” process, which made chocolate easier to drink, and the Swiss developed milk chocolate, adding milk to it.
To this day, chocolate is considered a treat, a luxury. It makes one crave for more and often provides one with solace. It also, makes the best gift as in eating it, one feels good.
Rosalinda Flores -Martinez, 2010
For Ezine Articles.com
http://ishalleatandcook.blogspot.com
http://rfvietnamrose09.blogspot.com
Wednesday, December 30, 2009
Seafood
TO: MA’AM NANCY REYES – LUMEN
Publisher/Editor in Chief, COOK MAGAZINE
AND /OR: SIR EDWIN AGUILAR
EDITOR
RE: WHERE IS BEST …….. SEAFOOD
( the best places to eat them!)
SEAFOOD. When some people hear “Let’s have/eat seafood,” many would say “ Wow mahal ‘yan!” (Wow that is expensive!). How would you rate this statement here in the Philippines?
Well, I’m not a seafood buff but I came to love seafood when I had these vacations in Caramoan (my mothers origin); ‘the early years of my life. I remember way back in the 60’s and the 70’s when the motorboat and small boats had docked along seashore, the passengers would go to small cottages to eat lunch. The small cottages were simple and clean and the canteen/ “carinderia owners” let us feel comfortable in the humble and so native and remote place where we also belong. “Away in the boonies,” some people would say, “sa bundok.”
We had the freshest “cocido” (fish in sweet and sour soup with “limon”). We had “malasugi,” from the tuna family, grilled and seasoned with calamansi (small lemon). And so the passengers’ choice of simple but sumptuous lunch for a very cheap price. Of course, in the house we ate choice-de-luxe shrimps and Dungeness crabs (small crabs from the pacific). And then we had “lato,” seaweeds sprinkled with calamansi.
Later, I found out during my married life that Batangas waters produce fresh seafood delicacies like “tulingan, dulong, and tambakol.” “Sinaing na tulingan” comes best only from Batangas which is cooked hours to drain possible poisonous substance out the fish. “Dulong” are small fishes cooked tender for omelet; and the tambakol is best as “sinaing sa kamyas.”
Let us find the freshest and the highest quality seafood available:
1.Via Mare in Greenbelt offers excellent oysters and crabs. Their seafood go with a wine list served to complete a healthy meal.
Seafood curry with shrimps, squid, clams, more shells and “tanigue” are best in Peoples Palace in Makati.
Experience at Fisherman’s Wharf their pomelo salad with shrimps.
And of course, for me Dampa is still the cheapest of the fresh seafood. You can buy around the market and have your seafood cooked with a choice recipe for only 120 - 180 pesos per kilo.
SPO1 Rey Jimenez
Makati Warrant
2. Catch a cozy dinner which highlights a fusion of seafood cuisine at Dragon Gate seafood restaurant along Roxas Boulevard. Live shrimps, steamed lapu-lapu, and seafood noodle with talaba, shrimp, and fish fillet are the best offers.
“Try by yourself, you will like it,” asserts Mr. and Mrs. Domingo
“We also like at Shabu Shabu the seafood set – talaba and more seafood in Korean cooking.”
Domingo and Ester Tengco
Garments Owner
3. “Tokyo Tokyo gives varieties of dim sum crafted daily in affordable prices for students and young professionals like us. Traditional tempura and tender seafood meats are yummy - in simple but cool setting.”
Wenzi Jeanne and Riza Martinez
Young Professionals
4.“My family and I normally go out to dinner on Sundays . We eat Japanese food among others, and for starters we usually get the sushis or sashimis before the main course which consists of sukiyaki's, sobas, teppanyakis or the simple tempuras. Most Japanese restaurants here in Makati are very good.”
Lui Magpayo
Businesswwoan
5. Seafood like shrimps with broccoli are best at Luk Foo in Paranaque. I also like their chile crab and spicy squid.
“The best seafood paella is in Alba’s.”
Sergs R. Alarkon
Law Graduate
6. “Bulungan” in Paranaque if buying seafood in big quantities. Freshest catch in the market around 2am and dawn. The seafood can stay in the freezer for long, but not so long. It should be stored in airtight containers. Just imagine cooking/planning for school affairs that fits a budget.
Fr. Bong Patiag, RCJ
7.“Palawan is a fresh seafood country,” I heard from my friends about the finest selection of seafood at Ka Lui’s in Puerto Princesa.
Manong Ed Ducay
Fish, Meat, and VeggieTrader
8. Green mango with fresh sweetened bagoong, fried calamari, and baked tahong with cheese at Dampa. You can even cook on your own and prepare with the resto owner. “Yum yum.”
Don Flores
Criminologist
9. At Maru, a Japanese Restaurant in Hobbies of Asia come innovative food and mouthwatering seafood specials. Food was good!
Benedict Licayan
Bureau of Census
10. Fisherman’s Wharf. A great view over the harbor – lovely, light and airy. Dungeness crab, and grilled fish go, especially for a memorable dinner with family and close friends. Live crab, abalone, lobsters are cooked to order from their tanks.
Evalyn Roxas
Young Doctor
And so the gift of our Philippine waters, our finest seafood around, and the diverse satisfying recipes that make us Filipinos healthy and wise. Truly, foreigners adore our historic waterfront and delicious seafood delicacies. Have you tried our eels? Our oysters? And our snails, too?
posted, 12.30.09 at http://ishalleatandcook.blogspot.com
For COOK MAGAZINE, 2009
Publisher/Editor in Chief, COOK MAGAZINE
AND /OR: SIR EDWIN AGUILAR
EDITOR
RE: WHERE IS BEST …….. SEAFOOD
( the best places to eat them!)
SEAFOOD. When some people hear “Let’s have/eat seafood,” many would say “ Wow mahal ‘yan!” (Wow that is expensive!). How would you rate this statement here in the Philippines?
Well, I’m not a seafood buff but I came to love seafood when I had these vacations in Caramoan (my mothers origin); ‘the early years of my life. I remember way back in the 60’s and the 70’s when the motorboat and small boats had docked along seashore, the passengers would go to small cottages to eat lunch. The small cottages were simple and clean and the canteen/ “carinderia owners” let us feel comfortable in the humble and so native and remote place where we also belong. “Away in the boonies,” some people would say, “sa bundok.”
We had the freshest “cocido” (fish in sweet and sour soup with “limon”). We had “malasugi,” from the tuna family, grilled and seasoned with calamansi (small lemon). And so the passengers’ choice of simple but sumptuous lunch for a very cheap price. Of course, in the house we ate choice-de-luxe shrimps and Dungeness crabs (small crabs from the pacific). And then we had “lato,” seaweeds sprinkled with calamansi.
Later, I found out during my married life that Batangas waters produce fresh seafood delicacies like “tulingan, dulong, and tambakol.” “Sinaing na tulingan” comes best only from Batangas which is cooked hours to drain possible poisonous substance out the fish. “Dulong” are small fishes cooked tender for omelet; and the tambakol is best as “sinaing sa kamyas.”
Let us find the freshest and the highest quality seafood available:
1.Via Mare in Greenbelt offers excellent oysters and crabs. Their seafood go with a wine list served to complete a healthy meal.
Seafood curry with shrimps, squid, clams, more shells and “tanigue” are best in Peoples Palace in Makati.
Experience at Fisherman’s Wharf their pomelo salad with shrimps.
And of course, for me Dampa is still the cheapest of the fresh seafood. You can buy around the market and have your seafood cooked with a choice recipe for only 120 - 180 pesos per kilo.
SPO1 Rey Jimenez
Makati Warrant
2. Catch a cozy dinner which highlights a fusion of seafood cuisine at Dragon Gate seafood restaurant along Roxas Boulevard. Live shrimps, steamed lapu-lapu, and seafood noodle with talaba, shrimp, and fish fillet are the best offers.
“Try by yourself, you will like it,” asserts Mr. and Mrs. Domingo
“We also like at Shabu Shabu the seafood set – talaba and more seafood in Korean cooking.”
Domingo and Ester Tengco
Garments Owner
3. “Tokyo Tokyo gives varieties of dim sum crafted daily in affordable prices for students and young professionals like us. Traditional tempura and tender seafood meats are yummy - in simple but cool setting.”
Wenzi Jeanne and Riza Martinez
Young Professionals
4.“My family and I normally go out to dinner on Sundays . We eat Japanese food among others, and for starters we usually get the sushis or sashimis before the main course which consists of sukiyaki's, sobas, teppanyakis or the simple tempuras. Most Japanese restaurants here in Makati are very good.”
Lui Magpayo
Businesswwoan
5. Seafood like shrimps with broccoli are best at Luk Foo in Paranaque. I also like their chile crab and spicy squid.
“The best seafood paella is in Alba’s.”
Sergs R. Alarkon
Law Graduate
6. “Bulungan” in Paranaque if buying seafood in big quantities. Freshest catch in the market around 2am and dawn. The seafood can stay in the freezer for long, but not so long. It should be stored in airtight containers. Just imagine cooking/planning for school affairs that fits a budget.
Fr. Bong Patiag, RCJ
7.“Palawan is a fresh seafood country,” I heard from my friends about the finest selection of seafood at Ka Lui’s in Puerto Princesa.
Manong Ed Ducay
Fish, Meat, and VeggieTrader
8. Green mango with fresh sweetened bagoong, fried calamari, and baked tahong with cheese at Dampa. You can even cook on your own and prepare with the resto owner. “Yum yum.”
Don Flores
Criminologist
9. At Maru, a Japanese Restaurant in Hobbies of Asia come innovative food and mouthwatering seafood specials. Food was good!
Benedict Licayan
Bureau of Census
10. Fisherman’s Wharf. A great view over the harbor – lovely, light and airy. Dungeness crab, and grilled fish go, especially for a memorable dinner with family and close friends. Live crab, abalone, lobsters are cooked to order from their tanks.
Evalyn Roxas
Young Doctor
And so the gift of our Philippine waters, our finest seafood around, and the diverse satisfying recipes that make us Filipinos healthy and wise. Truly, foreigners adore our historic waterfront and delicious seafood delicacies. Have you tried our eels? Our oysters? And our snails, too?
posted, 12.30.09 at http://ishalleatandcook.blogspot.com
For COOK MAGAZINE, 2009
A Diet That Maximizes Your Work Out
A Diet That Maximizes Your Work Out
What diet best maximizes your work out? According to Earl ( Filipino health club manager of a 5-star hotel), a good diet after work-out should help to burn the fat. He recommends eating food that are low in fat (less 30% of the total calories intake) with carbohydrates and protein, and a mixture of foods that are rich in fiber. Earl adds that a good diet is very selective. For example, vegetable soup is better than “bulalo” ( rich beef bones soup stock). In the States, they don’t have “dinuguan” (pork blood with pork meat) and “kare-kare” (ox meat with peanut sauce and vegetables), two very delicious and tempting meals. “We Filipinos, and everyone, must be selective in our diets.”
The best exercises? Earl suggests a combination of cardio-vascular exercises that use strength machines. Other good choices are running, biking, walking, and skipping ropes. The workout must be at least 65-80% of the maximum heart rate.
For a stubborn abdomen, there’s no way out of it. You simply have to reduce your intake of fatty foods. Also, you have to exercise more and more. If you tend to live a sedentary life, then you will have to work out for at least an hour for best results. At the Tower Club, Earl says members try to exercise at least 20-30 minutes a day.
Earl notes, too, that there is some truth to the belief that dieting only leads to a loss of water and temporary weight loss. Instead he advises a selective, well-balanced diet combined with aerobic exercise (such as walking or running) for best results. He adds that when you exercise, you should reach the ideal heart rate appropriate to your age. If your prefer to work on a machine Earl recommends the cross-trainer, with an appropriate exercise program.
He adds, “Starving the body only leads to a loss of water – not fat. A selective diet is much better.” He also points out that there is a new trend – Iyengar Yoga, which was conceptualized in India. “Yoga is a good starting point for conditioning your body, muscles and joints.
Sample Fat – Busting Menu
Breakfast
Cereals with low fat milk
Hard-boiled egg
Orange juice
Lunch
Pasta with light sauce
Small amount of meat
Dinner
Fish meal
http://ishalleatandcook.blogspot.com
http://rfvietnamrose09.blogspot.com
Rose Flores - Martinez
Old article revised (Cook Magazine)
Dec 30, 2009
What diet best maximizes your work out? According to Earl ( Filipino health club manager of a 5-star hotel), a good diet after work-out should help to burn the fat. He recommends eating food that are low in fat (less 30% of the total calories intake) with carbohydrates and protein, and a mixture of foods that are rich in fiber. Earl adds that a good diet is very selective. For example, vegetable soup is better than “bulalo” ( rich beef bones soup stock). In the States, they don’t have “dinuguan” (pork blood with pork meat) and “kare-kare” (ox meat with peanut sauce and vegetables), two very delicious and tempting meals. “We Filipinos, and everyone, must be selective in our diets.”
The best exercises? Earl suggests a combination of cardio-vascular exercises that use strength machines. Other good choices are running, biking, walking, and skipping ropes. The workout must be at least 65-80% of the maximum heart rate.
For a stubborn abdomen, there’s no way out of it. You simply have to reduce your intake of fatty foods. Also, you have to exercise more and more. If you tend to live a sedentary life, then you will have to work out for at least an hour for best results. At the Tower Club, Earl says members try to exercise at least 20-30 minutes a day.
Earl notes, too, that there is some truth to the belief that dieting only leads to a loss of water and temporary weight loss. Instead he advises a selective, well-balanced diet combined with aerobic exercise (such as walking or running) for best results. He adds that when you exercise, you should reach the ideal heart rate appropriate to your age. If your prefer to work on a machine Earl recommends the cross-trainer, with an appropriate exercise program.
He adds, “Starving the body only leads to a loss of water – not fat. A selective diet is much better.” He also points out that there is a new trend – Iyengar Yoga, which was conceptualized in India. “Yoga is a good starting point for conditioning your body, muscles and joints.
Sample Fat – Busting Menu
Breakfast
Cereals with low fat milk
Hard-boiled egg
Orange juice
Lunch
Pasta with light sauce
Small amount of meat
Dinner
Fish meal
http://ishalleatandcook.blogspot.com
http://rfvietnamrose09.blogspot.com
Rose Flores - Martinez
Old article revised (Cook Magazine)
Dec 30, 2009
From the Mountains of the Philippines/Bondoc
From the Mountains of the Philippines
Filipino folklore would not be complete without its many traditional, and oftentimes herbal medications, remedies, and healing methods. In fact, different regions of the country have methods and treatments that are unique to them. The bottom line is, the healing power of herbs – whether culled from the people of yore learned in a 21st century lab – has an effectivity all its own, that cannot be denied.
Among the world’s earliest civilizations, food and medicine were inextricably linked, and many plants were eaten for their health-giving properties. Take, for example, armies of slave workers who laboured to build the Egyptian pyramids. They survived on meal which included a daily ration of garlic in order to ward off pestilence and fevers.
Consider too, the dark age of Europe, well into the medieval period, when herbs were painstakingly grown in monasteries. Each monastery in face, had its own “Physics” garden, abounding in herbs that were used to treat the ailments of both the monks and the local folk who dwelled in the surrounding areas.
Ramon Tan, president of Carica Products offer a gift of health to correct various ailments, to improve immune system, take care of health and restore vigor. It has been around since 1995, and is distributed in both Japan and the Philippines.
The combination of extracts come from indigenous local fruits and vegetables, largely papaya, which are organically grown. The mode of extraction follows a traditional Japanese fruit fermentation process.
The fruits and vegetables come from the mountains of the Bondoc peninsula, to Camarines Sur, Camarines Norte, Mindoro, Batangas, Negros Oriental, Bataan, and La Union. From these areas, wild tropical fruits are gathered – naturally growing plants which have not been touched by pesticides and fertilizers.
Extracts from these fruits are extraordinarily healthy, marking the Philippines natural resources as lush and enhancing the well being.
http://ishalleatandcook.blogspot.com
/rose flores martinez
Dec 30, 2009
Filipino folklore would not be complete without its many traditional, and oftentimes herbal medications, remedies, and healing methods. In fact, different regions of the country have methods and treatments that are unique to them. The bottom line is, the healing power of herbs – whether culled from the people of yore learned in a 21st century lab – has an effectivity all its own, that cannot be denied.
Among the world’s earliest civilizations, food and medicine were inextricably linked, and many plants were eaten for their health-giving properties. Take, for example, armies of slave workers who laboured to build the Egyptian pyramids. They survived on meal which included a daily ration of garlic in order to ward off pestilence and fevers.
Consider too, the dark age of Europe, well into the medieval period, when herbs were painstakingly grown in monasteries. Each monastery in face, had its own “Physics” garden, abounding in herbs that were used to treat the ailments of both the monks and the local folk who dwelled in the surrounding areas.
Ramon Tan, president of Carica Products offer a gift of health to correct various ailments, to improve immune system, take care of health and restore vigor. It has been around since 1995, and is distributed in both Japan and the Philippines.
The combination of extracts come from indigenous local fruits and vegetables, largely papaya, which are organically grown. The mode of extraction follows a traditional Japanese fruit fermentation process.
The fruits and vegetables come from the mountains of the Bondoc peninsula, to Camarines Sur, Camarines Norte, Mindoro, Batangas, Negros Oriental, Bataan, and La Union. From these areas, wild tropical fruits are gathered – naturally growing plants which have not been touched by pesticides and fertilizers.
Extracts from these fruits are extraordinarily healthy, marking the Philippines natural resources as lush and enhancing the well being.
http://ishalleatandcook.blogspot.com
/rose flores martinez
Dec 30, 2009
Best and Worst Food Experience
The Curse of Eve
Food strengthens and energizes me – in body and spirit. Not just for the moment, but even the memories of food eaten with kindred spirits of the past keep my heart attuned with the world, and help me to see a brighter place.
When I was younger, I was trained by my Dad to eat well, despite my being skinny. Let me add, being skinny did not mean that I wasn’t healthy. In fact, I was very healthy and strong, and I could compete with any boy who was my age. Sometimes I lose, and sometimes I won. But for a girl like me, just competing – and winning – was enough to take my breath away.
It also made my Dad proud of me. And to keep me competitive, he gave me whatever food I desired. After class, we’d dine together, sometimes at the school canteen, other times at different restaurants. Usually, it was places we passed on the way home.
I was always happy when Dad and I ate together. Sometimes, it would be just the two of us. Especially when my Mom had meetings at the school, or when my siblings were already home. I was the eldest, and I spent most of my time with him, up until the Good Lord took him away.
These times with my Dad were my best and happiest food experiences. It didn’t matter what we ate, but it was inevitable, because of this, that I learned over to eat anything. Food makes me feel happy and satisfied… the same feelings I had whenever I ate with Dad.
On the other hand, food also made me fatttt (as in, “oink oink”). And that was my worst foodie experience. I could no longer flaunt my body, I had to hide underneath dark hues of loose t-shirts or blouses. It gave me nightmares choosing an outfit that would provide just the right illusion (fantasy?).
Yes, in time I badly need a miracle. I could no longer wear the halter tops that once exposed slim arms. Pardon me… those muscles (ergo flab) could lead others to mistake me for a (sumo) wrestler. Laugh!
That’s life and food. However, it won’t stop me from having my cakes and chocolates and eating them, too. My palate salivates for it. My blood pressure rises too high. I am a genetic heiress.
Food, it has so many stories to tell. It makes you remember so many things, beautiful things, ugly things. It calls so many pictures, places, and people to mind. It is the best and worst of life. It is practically everything. Sometimes I wonder, when Eve ate the apple, why did she defy God. But then, it was fruit. Fruit’s not fattening.
http://ishalleatandcook.blogspot.com
Rose Flores - Martinez
Old Cook Magazine article
April 2002
Food strengthens and energizes me – in body and spirit. Not just for the moment, but even the memories of food eaten with kindred spirits of the past keep my heart attuned with the world, and help me to see a brighter place.
When I was younger, I was trained by my Dad to eat well, despite my being skinny. Let me add, being skinny did not mean that I wasn’t healthy. In fact, I was very healthy and strong, and I could compete with any boy who was my age. Sometimes I lose, and sometimes I won. But for a girl like me, just competing – and winning – was enough to take my breath away.
It also made my Dad proud of me. And to keep me competitive, he gave me whatever food I desired. After class, we’d dine together, sometimes at the school canteen, other times at different restaurants. Usually, it was places we passed on the way home.
I was always happy when Dad and I ate together. Sometimes, it would be just the two of us. Especially when my Mom had meetings at the school, or when my siblings were already home. I was the eldest, and I spent most of my time with him, up until the Good Lord took him away.
These times with my Dad were my best and happiest food experiences. It didn’t matter what we ate, but it was inevitable, because of this, that I learned over to eat anything. Food makes me feel happy and satisfied… the same feelings I had whenever I ate with Dad.
On the other hand, food also made me fatttt (as in, “oink oink”). And that was my worst foodie experience. I could no longer flaunt my body, I had to hide underneath dark hues of loose t-shirts or blouses. It gave me nightmares choosing an outfit that would provide just the right illusion (fantasy?).
Yes, in time I badly need a miracle. I could no longer wear the halter tops that once exposed slim arms. Pardon me… those muscles (ergo flab) could lead others to mistake me for a (sumo) wrestler. Laugh!
That’s life and food. However, it won’t stop me from having my cakes and chocolates and eating them, too. My palate salivates for it. My blood pressure rises too high. I am a genetic heiress.
Food, it has so many stories to tell. It makes you remember so many things, beautiful things, ugly things. It calls so many pictures, places, and people to mind. It is the best and worst of life. It is practically everything. Sometimes I wonder, when Eve ate the apple, why did she defy God. But then, it was fruit. Fruit’s not fattening.
http://ishalleatandcook.blogspot.com
Rose Flores - Martinez
Old Cook Magazine article
April 2002
Wrap it - up
December 30, 2009
Wrap It Up
Rare are the days when ovens are heated up to bake bread. Today, instant food is the prerequisite. From cereals to coffee, the faster food can be prepared, the more it is preferred.
You can whip up an appetizing breakfast with little effort and really no fuss! The only task is to get yourself out of bed and a little time preparing it. The day lights up when the kitchen permeates with delectable aroma of freshly brewed tea or maple syrup on hot waffles – you’ll know the day has started up right and bright for you.
You may also want to begin with juice, but don’t just stick to orange. A mix of apple and carrot, for example, is not only refreshing but also provides you with the daily supply of vitamins A and C. Fruits in season can be the best juices for breakfast at affordable prices. A cocktail of these pure fruit juices will perk you up quickly.
Sliced bread can also be eaten and folded with various fillings. With emphasis on healthy eating, try wholemeal rye bread for a tastier difference.
For a unique take on the sandwich or bread roll, try the wrap. The wrap has variously been known as the “burrito,” “spring roll,” “crepe,” or “maki.” It doesn’t really matter what you choose to call it, for it’s what inside that counts. Wraps migrated from California, which unleashed pineapple pizza and wheatgrass smoothies on the Western world, then amalgamation of okra, cauliflower, spinach and salsa to help things along.
The ideal wrap is a collage of crunchy, smooth and chewy “pita” or dough. The bread should be as thin as possible. Avoid dressing that will make things soggy – purees, jams go well with flat breads. As filling, rice, fish, meat with vegetables of your choice are best. So, for something that combines all imaginable fillings, experiment with a few recipes. The result? Amazing, hearty and delighted breakfast dishes that can take you round the clock.
http://ishalleatandcook.blogspot.com
Rose Flores - Martinez
December 30, 2009
Wrap It Up
Rare are the days when ovens are heated up to bake bread. Today, instant food is the prerequisite. From cereals to coffee, the faster food can be prepared, the more it is preferred.
You can whip up an appetizing breakfast with little effort and really no fuss! The only task is to get yourself out of bed and a little time preparing it. The day lights up when the kitchen permeates with delectable aroma of freshly brewed tea or maple syrup on hot waffles – you’ll know the day has started up right and bright for you.
You may also want to begin with juice, but don’t just stick to orange. A mix of apple and carrot, for example, is not only refreshing but also provides you with the daily supply of vitamins A and C. Fruits in season can be the best juices for breakfast at affordable prices. A cocktail of these pure fruit juices will perk you up quickly.
Sliced bread can also be eaten and folded with various fillings. With emphasis on healthy eating, try wholemeal rye bread for a tastier difference.
For a unique take on the sandwich or bread roll, try the wrap. The wrap has variously been known as the “burrito,” “spring roll,” “crepe,” or “maki.” It doesn’t really matter what you choose to call it, for it’s what inside that counts. Wraps migrated from California, which unleashed pineapple pizza and wheatgrass smoothies on the Western world, then amalgamation of okra, cauliflower, spinach and salsa to help things along.
The ideal wrap is a collage of crunchy, smooth and chewy “pita” or dough. The bread should be as thin as possible. Avoid dressing that will make things soggy – purees, jams go well with flat breads. As filling, rice, fish, meat with vegetables of your choice are best. So, for something that combines all imaginable fillings, experiment with a few recipes. The result? Amazing, hearty and delighted breakfast dishes that can take you round the clock.
http://ishalleatandcook.blogspot.com
Rose Flores - Martinez
December 30, 2009
Wednesday, December 2, 2009
Hungry and Full, Whatever ...
Hungry and Full, Whatever…
You are what you eat,” dieticians tell you repeatedly. “Okay,” you say to yourself, “I’ll cut down on high cholesterol food, skip the saturated fats and stay clear of sugar. Instead, I will take lots of fruits, vegetables, and lean meat.” That solves the problem, right?
Or maybe you promised not to eat dinner and have a snack instead of chocolate cake, ice-cream, barbecue, just for once – because you feel hungry. And hungry as you feel, you eat almost everything inside the fridge. Then, you’ll swear by the heavens “I will not eat supper tonight!” There goes the cycle.
Whatever the case, a low-fat, low-calorie diet is probably one of the best ways to stay healthy to make you really feel good about your body benefiting from all the right food. But apart from the vitamins, minerals and proteins your body is soaking up, you may be getting more than you want of chemicals and bacteria that could be in the food you eat – without you knowing it. It may surprise you to know that almost all the foods you eat contain pesticides, the long-term effects of which are not well understood.
Probably the most frightening thing about pesticides is that you cannot determine the risk they present – you simply cannot see, taste or smell these chemicals in your food, which means that nobody knows how much pesticides was in your dinner last night or breakfast this morning. There might have been none or there might been content levels considered hazardous to your health.
Another worry is the method of measuring the amount of potential danger of a substance, which is usually tabulated according to the intake of the “average person.” But where eating patterns are concerned, there is no “average.” Eating habits are as diverse as people, so as some of us may consume none, others may eat well above the accepted quota of toxicity-laden foods. That pesticides have boomed as big business for international corporations is no help, either.
Perhaps worst of all is the fact that children face the biggest risk of developing diseases from the ingestion of these chemicals. Having lesser body mass and density and quicker metabolism mean hampered immunity against these chemicals.
The most obvious and extreme alternative to these circumstances would be to eat organic food – that is, food grown without pesticide. The problem is with organic farming, and owing to the absence of drugs which speed up growth and guard crop against pests, yields are not too high and food is highly perishable since it is preservative-free. Hence, the less ample supply and higher cost of organically-grown vegetables and plants.
Still as hungry as before the diet? Or sticking to it like glue? Whatever the case, you’ll still be eating – sooner or later, in larger or smaller quantities – foods that have been touched by chemicals. The key to everything is moderation – and in this inescapable scenario, I guess that covers the pesticides, too.
http://ishalleatandcook.blogspot.com
http://rfvietnamrose09.blogspot.com
/rose flores martinez, December 2, 2009
Old published article, revised
You are what you eat,” dieticians tell you repeatedly. “Okay,” you say to yourself, “I’ll cut down on high cholesterol food, skip the saturated fats and stay clear of sugar. Instead, I will take lots of fruits, vegetables, and lean meat.” That solves the problem, right?
Or maybe you promised not to eat dinner and have a snack instead of chocolate cake, ice-cream, barbecue, just for once – because you feel hungry. And hungry as you feel, you eat almost everything inside the fridge. Then, you’ll swear by the heavens “I will not eat supper tonight!” There goes the cycle.
Whatever the case, a low-fat, low-calorie diet is probably one of the best ways to stay healthy to make you really feel good about your body benefiting from all the right food. But apart from the vitamins, minerals and proteins your body is soaking up, you may be getting more than you want of chemicals and bacteria that could be in the food you eat – without you knowing it. It may surprise you to know that almost all the foods you eat contain pesticides, the long-term effects of which are not well understood.
Probably the most frightening thing about pesticides is that you cannot determine the risk they present – you simply cannot see, taste or smell these chemicals in your food, which means that nobody knows how much pesticides was in your dinner last night or breakfast this morning. There might have been none or there might been content levels considered hazardous to your health.
Another worry is the method of measuring the amount of potential danger of a substance, which is usually tabulated according to the intake of the “average person.” But where eating patterns are concerned, there is no “average.” Eating habits are as diverse as people, so as some of us may consume none, others may eat well above the accepted quota of toxicity-laden foods. That pesticides have boomed as big business for international corporations is no help, either.
Perhaps worst of all is the fact that children face the biggest risk of developing diseases from the ingestion of these chemicals. Having lesser body mass and density and quicker metabolism mean hampered immunity against these chemicals.
The most obvious and extreme alternative to these circumstances would be to eat organic food – that is, food grown without pesticide. The problem is with organic farming, and owing to the absence of drugs which speed up growth and guard crop against pests, yields are not too high and food is highly perishable since it is preservative-free. Hence, the less ample supply and higher cost of organically-grown vegetables and plants.
Still as hungry as before the diet? Or sticking to it like glue? Whatever the case, you’ll still be eating – sooner or later, in larger or smaller quantities – foods that have been touched by chemicals. The key to everything is moderation – and in this inescapable scenario, I guess that covers the pesticides, too.
http://ishalleatandcook.blogspot.com
http://rfvietnamrose09.blogspot.com
/rose flores martinez, December 2, 2009
Old published article, revised
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