•  
  • Home
  • Page2

Herbs For Headaches And Tension

by Fred
Categories: Herbal Healing
Comments: No Comments
Published on: August 30, 2011

Suffering from headaches and tension is almost part of most people’s daily life. Sometimes it becomes so “normal” that is not taken seriously enough to be addressed specifically.

Instead most take the easiest solution available which is pill popping. Certainly not a long term solution, neither is it a wise thing to disregard, however using the herbal remedy alternative may be the one way of solving this condition permanently.

Calm

There are many types of herbs available to treat the annoying symptoms of headaches and tension. Some herbs are formulated to treat the conditions topically while others are meant for internal consumptions.

Herbs made into ointments and creams serve just as well and don ’t really cause any adverse negative effects to the individual. However, some of these ingredients can be quite strong smelling, but it’s all part of inducing the comfort element to treat the conditions.

Tiger balm, peppermint oil, and nutmeg oil are just some examples of headache and tension healing herbal concoctions. Below is a list of possible herbs to choose from when addressing the headache and tension conditions:

  • Feverfew – ability to prevent and stop headaches
  • Ginkgo biloba – improves the circulation and decreases inflammations
  • Chamomile – relaxes the body
  • Peppermint – simulates the refreshing aura
  • Valerian – acts as a powerful sedative
  • Lemon balm and passion flower – arrest a possible attack
  • Rosemary – calming effect

Besides trying all the different herbs to starve off these inconvenient and sometimes even painful conditions, keeping a healthy lifestyle and a balanced diet also helps to assist in the better state of body and mind.

Therefore when a possible attack of a headache or tension sets in, the effective use of the herbal remedy is heightened. In some cases a topical application may be adequate in addressing the condition quickly and effectively.

These kinds of applications are always a better option to choose from rather than having to consume the herbs.

Herbs For Helping With Lung Conditions

by Fred
Categories: Herbal Healing
Tags:
Comments: No Comments
Published on: August 30, 2011

Lung disease is popularly linked to smoking, however of late there are other factors which seem to also be linked to lung problems. The quality of air most people breathe today is really very polluted.

Some foods eaten as cooked or prepared raw also contain a lot of unwanted chemical that is the cause of lung problems too.

Breathing Better

Numerous herbs have been known to have the necessary elements to help treat lung diseases. Asthma, lung cancer, influenza, and chronic obstructive pulmonary disease are just some of the conditions that can be treated with the use of herbal concoctions.

Licorice is an herb that may have some benefits when used to treat lung disease. Bronchitis and lung infections usually decrease of even get eradicated from using licorice regularly. It can also be used to milder conditions like inflamed throat or coughs.

Elecampane is mainly used as an antiseptic which help to kill of the existing germs and also treat the lungs and throat to prevent the reoccurrence of the infection.

It can also be used to treat irritable coughs, bronchitis, tuberculosis, silicosis, asthma, and emphysema. However as this herb can cause adverse effects like vomiting, diarrhea and stomach spasms, and a doctor should be consulted to get the right dosage.

Asian ginseng, also known as Panax ginseng may be helpful in treating lung diseases too. The ginseng is generally used to treat numerous conditions, boost the overall health and also to further support the immune system. In some cases a highly significant reduction is tumors have been noted. Ginseng can be taken as dietary supplement.

To provide a wider range of herbs that can be used for loosely categorized lung diseases, refer to the information given below:

Lungs that are too dry – wild cheery bark, raw rehmannia root, glehnia root, licorice root, slippery elm bark and marshmallow root.

Lungs that are very weak – astragalus root, cordyceps mushroom, schizandra berries, amla fruit, ginseng root, and American ginseng root.

Simple mild lung inflammation – boswellia gum, scute root, and turmeric root.

Top 5 Herbs To Keep On Hand

by Fred
Categories: Herbal Healing
Tags: No Tags
Comments: No Comments
Published on: August 30, 2011

Using herbs to treat certain simple medical conditions have become quite common today. This eliminated the need to seek a medical practitioner every time there is a mishap, especially when there are children involved.

What Is Needed

Mint

There are so many uses for mint that the discovery of its uses is never ending. It’s wonderful refreshing and energizing qualities is useful in pepping up teas, as a breath freshener, as an energizer, to name a few. It is also popularly used in salads and drinks.

This herb is also useful to help boost poor digestive systems and eases any gas buildups and stomach aches. Mint has antifungal properties.

Ginger

This herb is not easy to grow but is readily available in any supermarket. It comes in either a dried form or a fresh. It is also used in many candies in its milder form.

Ginger helps in calming indigestion, painful gas buildups, other stomach discomforts, and upsets. It also helps to increase circulation. It is also a popular ingredient in Chinese style cooking.

Lemon balm

This herb has long been used to treat anxiety and insomnia issues. Besides its antiviral and antibacterial properties it is also a great health booster and helps to shorten the duration of colds and flues in kids. In the summer time when insect bites, minor scrapes, and tummy upsets are the norm having this herb handy is an advantage.

Chamomile

Is a favorite for treating colic, gas restlessness, and anxiety issues. It contains properties that can induce drowsiness and help calm irritable kids. It also makes for a great relaxing cup of tea.

Thyme

Great herb for cooking, mainly for chicken and fish. It is also great in soups and stews. Tummy cramps and gas buildups can also be treated with this herb.

The Cautions About Using Herbs

by Fred
Categories: Herbal Healing
Tags: No Tags
Comments: No Comments
Published on: August 30, 2011

Although popularly looked upon as harmless, herbs taken without proper knowledge and supervision can have adverse and sometime serious effect on an individual. Having some knowledge about what the herb can do, how it effects in general and specifically and at what dosage is most important.

Also to be noted is that herbs should not be taken in place of ongoing medical treatments without the approval of the medical practitioner involved.

Some herbs when taken with other conventional medication can cause the medication to lose its usefulness and this may be detrimental to the individual who really needs the medically prescribed medication. Herbs can also alter the make up of some medication when ingested along with it. Thus instead of being an added value it becomes a problem instead. Therefore again medical advice should be sought before considering the line of treatment even if it is only a supplementary element.

Upon understanding and getting the approval from a medical practitioner, the dosage to take is also a very important item to consider. As the herb maybe new to the body system, taking it in large doses or too frequently may shock the system and at worse cause a complete shutdown. In some extreme cases death has been the result of ingesting unfamiliar herbs.

People who are easily influences should be especially weary and careful as to what herbs they buy. Many unscrupulous vendors will promote the positive side of their herbal products without ever disclosing the possible negative findings. In some cases the negative findings are played down so as not to frighten a potential customer off.

Sometimes instead of seeking medical advice immediately upon discovering an illness, ailment, or disease, the choice is made to embark upon trying to treat the condition with using herbs. This may cause the individual to lose precious time in arresting the negative condition or even worse cause further damage.

Seasoning Your New Grill

by Fred
Categories: Food - BBQ
Tags: No Tags
Comments: No Comments
Published on: August 12, 2011

Summer LivingNo Master of the Grill would dare call him or her self such without having an impressive variety of tools . There’s certainly no shortage of variety!
The truth here is: you don’t really have to put a lot of money into it, but there are a few that are simply, absolutely necessary for safety’s sake. Anything listed here as long-handled is pretty much a must-have. That is, unless you don’t mind singed eyebrows.

Long Handled Utensils

This includes at least…
* Two spatulas
* Two set s o f tongs ,
* Two long handled forks , and
* A long handled spoon ( for moistening me t o r pouring sauces over meat ) .
Why two? One for raw meat and one for cooked meat; to prevent cross-contamination.

Oven Mitts
‘Long Sleeved’ oven mitts are definitely needed
…and the thicker they are, the better!
Get high-quality mitts that will truly protect your hands and lower arms from the heat and fire.

Long Handled Hooks
These are used to open the lid of the grill or, to adjust the racks/grates when the grill is hot.              Absolutely essential safety tools!

Long Handled Brush
This is used for brushing meat & vegetables with sauce or oil. If you brush raw meat with the brush, you will need an extra brush for brushing cooked meat.

Basting Mop
This is much like a brush, but the end is made of cloth. Again, if you use it on raw meat, you will need two basting mops.

Skewers
These are needed for vegetables and kabobs, and come in a wide variety of sizes. You should get a good selection, with at least ten of each size.
You have your choice of metal, wooden, or bamboo skewers. Just remember to soak the latter two for about 30 minutes prior to grilling so that they won’t burn.

Aprons
All serious Grill Masters need at least one apron with their name on it; or one with your Grilling Hero’s name and logo. And don’t forget the matching chef’s hat.

Grilling Basket
These are used for small vegetables or pieces of meat that are likely to fall through the grate during cooking. This takes the place of chicken wire or metal type mesh.

Grill Press
These are used to hold meat closer to the grill and to help keep heat in.
These should be made of cast iron.

Grill Covers
Although this may not seem like an essential, if your grill is subject to weather, you will definitely want a cover for it. Keeping the grill covered when it isn’t in use will extend its life.

Injectors
These are basically large (or small) injectors for injecting juices back into the meat as it is being cooked. Get several, and remember to not touch cooked meat with anything that has touched raw meat and not been washed thoroughly.

Chicken Sitters
These are used for barbequing whole chickens. The chicken essentially ‘sits’ on the metal holder to keep it from sitting directly on the grate, and for more even smoking.

Cutting Board
Most kitchens are already equipped with a cutting board, but some barbeque masters like their own cutting board, close to the pit. They will also want a set of professional knives to go along with the cutting board.

Smoker Box
These are mostly used on gas grills, but can be used on charcoal grills as well. They are essentially boxes that are filled with wood chips and placed on the grill, for the purpose of smoking the food.

Rotisseries
This is different from a chicken stand. Rotisseries are easy to turn, so that the chicken can be cooked evenly on all sides.

Rib Racks
If you plan to cook ribs often, you will find that while these aren’t necessary, they definitely make the job much easier – especially when those ribs are getting so tender that they are falling apart!

Meat Markers
These are metal markers that are marked with words such as ‘rare’, ‘medium’, and ‘well-done’ among others, so that you can determine which meats are which when they are done.

Grill Toppers
These are similar to grill baskets, but they are open. These also take the place of chicken wire or metal type mesh.

Grill Lifters
while hooks can be used to move hot grates around, grill lifters were specifically designed for this purpose, offering greater control – but they do cost more than the hooks.

Chili Grill
These handy little devices hold chili peppers so they can be cooked on the grill without falling through the grates.

Meat Tenderizers
This doesn’t refer to spices that are called meat tenderizers. This refers to devices called meat tenderizers. Most kitchens are equipped with these – but some barbeque masters like to have their own…they not only want to master the fire, they also want to lord it over the meat!

Griddles
These are similar to grill toppers, but work more like a pan than a basket. This makes it easy to cook anything you want to cook on the grill, without worrying about anything falling through.

Smoke Glasses
These glasses are actually considered an essential by many. When you open the top of the barbeque, you get inundated with smoke and come away with tears running down your face. These special glasses prevent that.

Sauce Pots
These are used for heating sauces on the barbeque. They are made to withstand fire and heat, more so than the ones that you would use in your kitchen.

Popcorn Poppers
Have you ever had popcorn popped on the barbeque? If not, you are really missing something great! These are excellent to have on camping trips.

Long Handled Seasoning Shakers
These aren’t essential if you season the meat before cooking – but if you season the meat during cooking, you definitely want at least two of these.

Grill Wipes
These are heavy duty disposable wipes that are designed specifically for cleaning grills. They aren’t essential, but they sure make the job easier.

Hot Dog Rotisseries
These aren’t necessary, but they make cooking hot dogs and sausages a great deal easier.

Gas Grill or Charcoal?

by Fred
Categories: Food - BBQ
Tags: No Tags
Comments: No Comments
Published on: August 12, 2011
    grilling with charcoal Easy answer: Charcoal

You’ll never get that distinctly oh-so-wonderful flavor that the Grill was invented for in the first place by using a Gas Grill. Another advantage of the Charcoal Grill is that you can enhance the flavor by adding wood chips.

The ideal set-up is the combination Griller-Smoker. If your wallet or purse can swing it, you’ll never be sorry!

This is an investment in your future. Your entire reputation: as the only Cook on the block worth his or her weight in Prime Angus Beef, is on the line here. Buy the best Grill you can: one that is high-quality, sturdy, and with stout cast iron slabs that will stand the test of time; none of that flimsy throwaway stuff from the Dollar store.

Meat Selection & Cooking Technique

by Fred
Categories: Food - BBQ
Tags: No Tags
Comments: No Comments
Published on: August 12, 2011

bbqObviously, you want to start with the highest quality meats available. Selecting top-grade cuts of meat is an art form in and of itself.

Ground Beef
Choose the lean mix, around 93/7 (93% lean and 7% fat). Greasy burgers will cause your grill to “flame up” and burn the burgers. Plus, even though you’ve made large-diameter patties, fatty ground beef will shrink considerably leaving you with something that resembles more of a big meatball than a nice, bun-sized burger.

Beef Steaks, Roasts, and Briskets
Choose reasonably lean, yet well-marbled cuts. Too little fat, and the meat will wind up dry and tough. Avoid cuts with excessive fat around the perimeter of the cut. It’s just waste that will have to be trimmed off before cooking.
You want the included fat distributed evenly throughout the meat (marbled). This will give you juicy and tender masterpieces to place before your guests.

Chicken and Turkey
Most people think that grilling poultry is easy, that is until they try it. The fact is though; it’s one of the most difficult meats to serve up with good results. Unlike beef, poultry has to be “romanced” to come out just right.

    To be safe and prevent illness, you must cook it long enough to reach an internal temperature of 165° – 170° at the core. Yet, if cooked for too long it will be dry, burnt on the outside and pretty much tasteless.

Low and slow is the rule of thumb for great-tasting chicken or turkey every time.

Handling, Cooking, and Storing Food Safely

by Fred
Categories: Food - BBQ
Tags: No Tags
Comments: No Comments
Published on: August 12, 2011

bbq meatRemember, you can’t always see, smell, or taste the harmful bacteria that’s responsible for food poisoning and other food related illnesses. Follow these essential steps for proper food handling, cooking, and storage to prevent illness.

Basics

    * Cleanliness – Wash hands and surfaces often.
    * Keep Foods Separate – Don’t cross-contaminate.
    * Cooking – Cook to proper temperatures.
    * Storage – Refrigerate promptly.

Shopping

    * Purchase refrigerated or frozen items after selecting your non-perishables.
    * Never choose meat or poultry in packaging that is torn or leaking.
    * Do not buy food past “Sell-By,” “Use-By,” or other expiration dates.

Storage

    * Always refrigerate perishable food within 2 hours
    (1 hour when the temperature is above 90° F)
    * Check the temperature of your refrigerator and freezer with an appliance thermometer.
    * The refrigerator should be at 40 °F or below and the freezer at 0 °F or below.
    * Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days.
    * Other beef, veal, lamb, or pork, should be cooked within 3 to 5 days.
    * Perishable food such as meat and poultry should be wrapped securely to maintain
    quality and to prevent meat juices from getting onto other food.
    * To maintain quality when freezing meat and poultry in its original package, wrap the
    package again with foil or plastic wrap that is recommended for the freezer.
    * In general, high-acid canned food such as tomatoes, grapefruit, and pineapple can be stored on the shelf for 12 to 18 months.
    * Lowacid canned food such as meat, poultry, fish, and most vegetables will keep 2 to 5 years provided that the can remains in good condition and has been stored in a cool, clean, and dry place.
    * Discard cans that are dented, leaking, bulging, or rusted.

Preparation

    * Always wash hands with warm water and soap for 20 seconds before and after handling food.
    * Don’t cross-contaminate: Keep raw meat, poultry, fish, and their juices away from other food.
    * After cutting raw meats, wash cutting board, utensils, and countertops with hot, soapy water.
    * Cutting boards, utensils, and countertops can be sanitized by using a solution of 1 Tbsp. of unscented, liquid chlorine bleach in 1 gallon of water.
    * Marinate meat and poultry in a covered dish in the refrigerator.

Thawing

    * Refrigerator: The refrigerator is the ideal method as it allows for slow, safe thawing.
    * Make sure thawing meat and poultry juices do not drip onto other food.
    * Cold Water: For faster thawing, place food in a leak-proof plastic bag. Submerge in cold
    tap water. Change the water every 30 minutes.
    * Cook immediately after thawing.
    * Microwave Thawing: Cook meat and poultry immediately after microwave thawing.

Cooking

    * Beef, veal, and lamb steaks, roasts, and chops: Internal temperature of 145 °F.
    * All cuts of pork must be cooked to reach an internal temperature of 160 °F.
    * Ground beef, veal and lamb to 160 °F.
    * All poultry should reach a safe minimum internal temperature of 165 °F.

Serving

    * Hot food should be held at 140 °F or warmer.
    * Cold food should be held at 40 °F or colder.
    * When serving food at a buffet, keep food hot with chafing dishes, slow cookers, and warming trays.
    * Keep food cold by nesting dishes in bowls of ice or use small serving dishes in bowls of ice or, use small serving trays and replace them often.
    * Perishable food should not be left out more than 2 hours at room temperature. (No longer than1 hour when the temperature is above 90 °F)

Leftovers

    * Discard any food left out at room temperature for more than 2 hours
    (1 hour if the temperature was above 90 °F)
    * Place food into shallow containers and immediately put in the refrigerator or freezer for rapid cooling.
    * Use cooked leftovers within 4 days.

Re-freezing

    * Meat and poultry defrosted in the refrigerator may be re-frozen before or after cooking.
    * If thawed by other methods, cook before refreezing.

Broilmaster Gas Grills

by Fred
Categories: Food - BBQ
Tags: No Tags
Comments: 1 Comment
Published on: August 12, 2011

Barbequing has been around as long as the caveman have. The first people in the world quickly realized that food tasted good after being cooked on an open fire. In recent history, barbequing has become a family tradition. While the majority of families in the United States own a grill, only a few view grilling as a sport or hobby, rather then just another way to cook.

The easiest grill to use is by far the natural gas grill. Natural gas grills are designed to hook directly into your home’s natural gas line, eliminating the need to provide the fuel source. This cuts out all trips to the grocery store for more charcoal or propane.

Another advantage when using a natural gas grills is the ability to control the temperature in which you are cooking. Natural gas grills have burner controls which allow you to produce different temperatures for the different cooking areas on your grill. This allows you to cook your meat on one side while keeping your side dished warm on the other.

Natural gas grills, have the ability to come with many different types of cooking surfaces. These different cooking surfaces include a BBQ surface, a flat grill, and a ribbed grill. Some grills even offer these types of surfaces as none stick, which allow you to cook a whole array of foods that you would not be able to cook on a grill otherwise. Some gas grills even contain a Wok type surface for cooking pasta and rise dishes, or a full rotisserie set that allows you to cook rotisserie chicken.

Natural gas grills are by far the easiest type of grill to clean. With other grills such as charcoal and smoker grills, you have to remove the wood and charcoal briquettes each time. Natural grills only have to be wiped down. Some natural gas grills even have a none stick feature.

Grilling can be a fun or serious hobby depending on the person at hand. There is a certain level or patience and practice needed if you are wanting to achieve a higher level of grilling. For those that are especially interested in the sport of grilling, owning a Broilmaster gas grill may have certain benefits that other grills cannot provide.

It is up to you as the shopper to become the most focused of buyers to try and resolve the discrepancies between various brands traits, and even within the Broilmaster array of products, allowing even for certain customizations to be utilized.

There are many different kinds of grills within the multitude of options and features that you can get your grill to be able to handle many situations of immediate importance, and sometimes it can be overwhelming to wade through all of these options to the final product that will revise your take on one of the most unique ways to prepare food, you shouldn’t need to be the master of making meals even though that does help you adapt to any new grilling experiences. Making you accustomed to the particular state of grilling food.

One of the most popular brands of natural gas grills is the Broilmasters. This company has been around for a long time and prides itself on creating great grills, even in its companies early years. If you are looking for a reliable name, Broilmaster would be the way to go. One of the most popular Broilmaster grills is the Super Premium Series, which puts out 40,000 BTU’s of cooking power, and has a cooking surface area of over 695 square inches.

Cutting Boards and Food Safety

by Fred
Categories: Food - BBQ
Tags: No Tags
Comments: No Comments
Published on: August 12, 2011

Consumers may choose either wood or a nonporous surface cutting board such as plastic, marble, glass, or pyroceramic. Nonporous surfaces are easier to clean than wood.

The Meat and Poultry Hotline says that consumers may use wood or a nonporous surface for cutting raw meat and poultry. However, consider using one cutting board for fresh produce and bread and a separate one for raw meat, poultry, and seafood. This will prevent bacteria on a cutting board that is used for raw meat, poultry, or seafood from contaminating a food that requires no further cooking.

Cleaning Cutting Boards

To keep all cutting boards clean, the Hotline recommends washing them with hot, soapy water after each use; then rinse with clear water and air dry or pat dry with clean paper towels. Nonporous acrylic, plastic, or glass boards and solid wood boards can be washed in a dishwasher (laminated boards may crack and split).

Both wooden and plastic cutting boards can be sanitized with a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water. Flood the surface with the bleach solution and allow it to stand for several minutes. Rinse with clear water and air dry or pat dry with clean paper towels.

Replace Worn Cutting Boards

All plastic and wooden cutting boards wear out over time. Once cutting boards become excessively worn or develop hard-to-clean grooves, they should be discarded and replaced.

«page 2 of 9»

Welcome , today is Saturday, November 18, 2017