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The eBook Corner http://ebook-corner.blogspot.com/

The Encyclopedia of Endocrine

Diseases and Disorders

( Review )


The Encyclopedia of Endocrine Diseases and Disorders is a complete guide to the endocrine system and everything related to it.

Including both major and minor issues, several hundred detailed entries cover treatments, medications, symptoms, illnesses, social issues, anatomy, and much more.

Comprehensive in scope, this accessible encyclopedia contains appendixes listing useful resources, organizations and associations, and publications.

Examining a wide array of different health topics in clear and concise language, The Encyclopedia of Endocrine Diseases and Disorders is an important reference for people of all ages.


More... click here
or on...Health and Fitness eBooks

Building Better Health:

A Handbook of Behavioral Change


By: C. David Jenkins

( Book Review )


Already, noncommunicable diseases are the leading cause of disability and premature mortality in the vast majority of countries of the Americas. If projections hold, chronic degenerative diseases, lifestyle-related diseases, and violence will continue to take up an increasingly greater share of death and suffering, impairing the quality of life among the peoples of the Americas.


They will also overtax health services and drive up health care costs. The good news is that many of these diseases and conditions can be prevented. At the very least, their development can be delayed or slowed, their severity mitigated. Because many of their determinants and risk factors respond to behavior change, health promotion holds the key in this battle. Throughout its 100 years of work in and for health with the countries of the Americas, the Pan American Health Organization (PAHO) has championed the prevention of disease and the enhancement of health.


Following the “Ottawa Charter for Health Promotion” issued by the First International Conference on Health Promotion in 1986, PAHO’s health promotion efforts focused and gathered momentum. Since then, the Organization has worked with its Member States to fulfill the Charter’s health promotion tenets, pursuing efforts that have included the fostering of healthy public policies, creation of supportive environments, strengthening of community actions, and development of personal skills.


The Handbook blends proven disease prevention practices and behavioral science principles into a one-of-a-kind, hands-on manual. Its pages spell out how to think about developing effective health promotion/disease prevention programs and how to carry them out so that they yield the best possible results.


The book explores the causes of morbidity, disability, and premature mortality for each stage in the life cycle—from infancy to the elder years. The Handbook also looks at the protective and risk factors for each of the leading forms of death and disability, and recommends easily implemented, practical preventive interventions.

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Cooking With Chinese Taro -

A Perfect Combination Of

Taste And Health

By Abhishek Agarwal

Chinese taro has long been a staple in traditional, Chinese cooking. It is used in a variety of different ways and it prized for it's exceptional taste and the vitamins and nutrients it supplies. In fact, many street vendors even sell Chinese taro because it is so quick and easy to prepare. After incorporating this delicious ingredient in your own cooking, you'll soon realize how the Chinese manage to stay so thin and eat so well.

While Chinese cooking is known for many different ingredients, this is possibly the most popular in traditional Chinese cooking, and its use dates back for centuries. The Chinese model much of their food after the festivals they celebrate, bright colors and loud flavors dominate their plates; Manchurian, spring rolls, and many more recipes emerged.

Chinese taro is a starchy vegetable that grows in water rich soil underneath the ground. It has tall, thick stems that are covered in large triangular leaves. The vegetable is rich in carbohydrates, vitamin c and b-1, iron, potassium and thiamine. Because it grows in wet soil beneath the ground, the vegetable must be peeled to remove the muddy skin. Peel the vegetable until the white flesh is visible and there are purple markings. Depending on the size, the taro should be sliced to at least one fourth inch thick.

One of the most popular dishes that incorporates Chinese taro is Stewed Taro and Green Onions. In this dish, one pound of taro combines with garlic, peanut oil, soy sauce, hot water, and green onions to create a flavorful side dish to accompany any meal. It's important when using taro to follow a few basic guidelines. The wok is covered with oil and is ready to cook with when it begins to emit smoke. The taro can be added to the wok and after a light cook of 15-20 seconds, garlic can be added for flavoring. After the taro has browned, water can be added to the pan until it nearly covers the taro. Bring it to a boil and cook on medium flame for 15-20 minutes stirring regularly to make sure it doesn't stick to the bottom of the wok. The taro can be served with steamed rice for a perfect Chinese meal.

With a few simple tips and some time and patience, the art of cooking with Chinese taro can be easily mastered; it is a traditional Chinese vegetable that packs a lot of flavor in a healthful package.



Abhishek is a cooking enthusiast! Visit his website http://www.Cooking-Guru.com and download his FREE Cooking Report "Master Chef Secrets" and learn some amazing Cooking tips and tricks for FREE! Learn how to create the perfect meal on a shoe-string budget. And yes, you get to keep all the accolades! But hurry, only limited Free copies available.
Article Source: http://EzineArticles.com/?expert=Abhishek_Agarwal

Keep These Ingredients Around!

By Shawn Garza


When I have to cook for my wife and the family, believe me when I say that I don't always want to do so. But, hey, the Fam's gotta eat so the burden rests on me to get something on the table pronto. I know that if I have the following ingredients in my pantry, fridge or freezer, I can have something ready before you know it.



Pasta --
Fills 'em up and it's ready quickly. I keep a variety such as spaghetti, fettucini, bowties, etc.

Garlic --
Bow down before Lord Garlic. For simplicity's sake you can buy the garlic in a jar. It keeps well in the fridge.

Frozen Boneless, Skinless Chicken Breasts --
These usually come in a plastic bag and can be thawed in the microwave or in a sink of hot water. (Pay attention to poultry and the threat of Salmonella. Thaw poultry either as quickly as possible or over a couple of days in the refrigerator.)

Pork and Beef Country Style Boneless Ribs --
I usually buy these in large "economy" packs. I will thinly slice some, cube others and leave other whole. Freeze the different types separately. Although this may not be the best cuts of meat, for quick and easy meals they can't be beat.


Milk, Butter & Eggs --
The Trinity of the Kitchen.

Various Cheeses -- Duh!

Onions --
I like red onions for their milder flavor and the bit of color they add.

Tomatoes (Fresh) --
I like Romas. I've found they keep better in the vegetable drawer of your refrigerator.

Tomatoes (Canned) --
Stewed, sauce, paste, diced, whole, etc. These are very versatile and definitely come in handy.

Extra Virgin Olive Oil --
Big Mama in my kitchen. Although there are different types of olive oil, I use the extra virgin variety exclusively.

Herbs & Spices --
The staples include: basil, oregano, Italian (blend of spices), chili powder, onion powder, garlic powder, cumin, Kosher salt, black pepper (in a pepper grinder), the Simon and Garfunkle group (parsley, sage, rosemary and thyme).

Dijon Mustard --
This is truly one of my staples. You can use is as a rub on chicken or pork, add it as an ingredient in sauces, or make a quick vinaigrette with it.

Balsalmic Vinegar --
Although not an essential part of the kitchen, I do like to have it around. It adds flavor to sautees, sauces, and vinaigrettes that can't be beat.

Ginger Root --
Although getting the fresh root and grating it is better, for quick-and-easy Asian-inspired meals such as stir fry, use the kind you can find in a small jar. Be careful: A little of this stuff goes a LONG way!

Frozen Vegetables --
I like the whole, thin green beans, especially. I can slap them in boiling water, add a little garlic, Kosher salt and ginger and, Alakazam! I have an elegant side dish
Well, there you have it. Keeping these things around will insure that you can get a meal prepped, cooked and served in one hell of a hurry.


You can learn more about being A Stud in the Kitchen at 2 Bums Cooking.

Shawn Garza is one of the two creative leads of 2 Bums Cooking, a website for men to show them how to be a Stud in the Kitchen.
Article Source: http://EzineArticles.com/?expert=Shawn_Garza

Cooking Tips

By Christine Steendahl


Food Preparation Guidelines----------

The difference between a good cook and a great cook can sometimes be as minute as a couple good cooking tips. Cooking suggestions can help us make cooking dishes much easier and side step the many obstacles in cooking. While it has been said that experience, patience and knowledge are key when cooking, a few practical cooking suggestions can fortunately make many good cooks look like master chefs. Following are just a few cooking suggestions that will ultimately help you in the kitchen.

Food Safety TipsFirst off, the best way to ensure that your food tastes the very best that it can is to make sure that it is fresh. When shopping in the supermarket or produce market make sure you view each item that you buy, checking it for freshness or ripeness. While many packaged foods include an expiration date located on the container, most foods such as fruits and vegetables must be looked over individually. It's also a good idea to familiarize yourself with general produce and the art of spotting top quality produce in your local supermarket.

As far as meats go, make sure that the meats (beef, poultry and fish) you purchase are fresh. Additionally, when preparing meat for a meal keep all meats refrigerated until using, any utensils you use with the meat or that come into contact with the meat should be cleaned with soap and water. Regarding serving, make sure that meats are cooked thoroughly and reach a safe temperature. Cooked foods should reach at least 140 degrees F. Use a cooking thermometer to measure the temperature. It should be noted that while cooked foods should reach 140 degrees F., foods that are chilled such as dairy products should always be stored refrigerated less than 40 degrees F.

Use the Right ToolsJust like a good car mechanic uses the proper tools to fix a car, make sure your kitchen is stocked with items that will help you create dishes easily and properly. This includes a good set of knives, pots, pans and measuring cups. You might also want to invest in a nice blender and food processor.

Low Fat CookingMany people make the mistake of associating low fat cooking with bland, tasteless cooking. This is absolutely false. In fact, low fat cooking can be colorful, vibrant and extremely tasty. The trick is to use a variety of fresh spices, herbs, olive oil and put some thought into the dishes you choose. For example, you can make almost any dish a low fact dish just by ensuring the least amount of oil is used, and selecting lean cuts of beef and pork. In general, chicken and turkey are usually low fat and fish is also a great option for any low in calorie dish.

Beverage SelectionRemember that a meal includes not just the food, but the beverage as well. You can enhance almost any meal by accompanying it with a superb beverage. Whether it is a great wine, flavorful sparkling mineral water or a top notch cocktail, a beverage can easily make a regular meal outstanding.


For more great cooking tips and family friendly recipes visit http://www.dinewithoutwhine.com/archives2005.htm
Article Source: http://EzineArticles.com/?expert=Christine_Steendahl

Cooking Class - Delicious And

Healthy Vegetarian Meals

By Tom Lingle


Eating vegetarian is a wonderful way of nourishing the body. Fresh fruits and locally grown vegetables can be transformed into healthy, delicious gourmet dishes that are quite exciting to create and serve. Meatless cooking isn not limited to a single cuisine, and every meal of the day is appropriate for vegetarian dishes. Vegetarian recipes, combined with a world of cooking techniques means an infinite number of menu possibilities if you possess the desire and a little culinary imagination.

You can learn vegetarian cooking at a local cooking class. In addition, a vegetarian cooking class will provide you with information on fruits, vegetables, and meat replacements. You will learn about the vitamins, minerals, and nutritional values associated with vegetarian menus and the vegetarian lifestyle. Learn how to jump start your day with delicious healthy dishes and keep your body fueled throughout the day with high-quality vegetable protein, carbohydrates and fat.

At a vegetarian cooking class you might learn how to make soup stock from every day vegetables found in your refrigerator. Learn how to take that soup stock and turn it into a hearty dish such as minestrone, baked potato soup, paella, or goulash. The combinations and delicious finished soups, stews, and chowders are endless. Learn how simple and classic salads can be updated and refreshed with new and exciting vegetables and fruits. Learn how to take rice, grains, and beans, and create incredible breakfast, lunch, dinner and dessert dishes.

The truth is, if you have a recipe for a dish like tacos or lasagna, chances are good there are wonderful substitutes for the meat or seafood found in these culinary favorites. Go a little further and you will find that there are thousands of wonderful vegetarian recipes featuring ingredients such as butternut squash, or grilled eggplant, that are incredibly easy to make and just as delicious, nutritious, and visually appealing as dishes with meat, fish or poultry.

Vegetarian recipes offer a healthy addition to cooking with meat, whether occasionally or as a new lifestyle, and learning new techniques and recipes will only enhance your current recipe collection.


Cooking classes are a great way to learn new culinary skills and meet new friends who share your passion for creating in the kitchen. Check out our cooking school directory and find a cooking class near you.
Article Source: http://EzineArticles.com/?expert=Tom_Lingle

Frugal Cooking Ideas

By Shannon Tani


How much money you spend on food is one of the biggest things that you can really control. For most people, housing costs remain fairly stable from month to month. And while there are things you can do to decrease your utility costs, most of those things are just small amounts that add up over time.

However, with the right planning, you can drastically reduce the cost of your food within just one month.

For many people, this can be something as simple as cooking their own food instead of eating out. Eating out seems inexpensive at the time, but if you cook at home, you'll actually be able to produce meals for much less money.

Eating vegetarian meals is a great way to save money on food. Beans (the primary source of protein in a vegetarian meal) are significantly less expensive than meat. While you may not be ready to fully switch to a vegetarian diet, eating less meat overall, or a few vegetarian meals, is going to reduce your food costs.

Planning your week's meals around what's on sale is another great way to reduce your costs. Try not to prepare something for dinner just because it's "what you feel like". Instead, buy food that's on sale and make your meals based on that. You may also want to stock up if there's a good sale.

If you're going to stock up during a sale though, make sure that you can use the food before it expires. Some things are a great deal on sale, but only if you're going to use it. If you find that you're throwing it out, then you've wasted money.

Finally, make sure that you use your leftovers. Throwing away food is wasteful. If you have food leftover from your dinner, take it with you to work the next day for lunch. Or incorporate it into the next night's dinner. Some people keep a bag in the freezer that they can use to store any leftover vegetables. When the bag gets full, it's great to use in a soup!

It's actually quite easy to reduce the cost of your food. With just a little bit of planning, you'll be well on your way.


Would you like to build a better nest egg? Are you sick of living paycheck to paycheck?
Then check out Shannon Tani's Save to Quit blog, which offers many tips for saving money.
Article Source: http://EzineArticles.com/?expert=Shannon_Tani

Expert Advice On Cooking

Indian Food

By Andy Mehta

If you are new to cooking Indian food, then our five simple pointers will help you make a mean Indian meal that will win you accolades, rewards, and a resounding chorus of finger-licking noises that's bound to make you beam with pride! These tips are simple, and will turn any cook into an Indian chef.

Remember, patience is the key to good cooking. Ensure your pastes are smooth, onions are deep brown in color, and spices used are freshly ground. The five steps below are very general to Indian cuisine, but very important:

Flour is not used as a thickening agent in Indian cuisine. Rather pastes such as cashew nut paste or onion or coconut pastes are used as thickening agents. Flour should never be used to thicken sauces.

You must learn the art of toasting (Dry roasting) spices before grinding them into fine powder. Ensure that the spices are not burnt (acrid aroma) nor semi-cooked, this will cause bad flavors to come out. Properly roasted spices give out a full-bodied aroma that is hard to forget but difficult to master!

Remember, to get a smooth and lump less onion, ginger, garlic paste add a dash of water to the ingredients in the grinder and zip away.

To make low-calorie curries, substitute fresh cream for whipped Greek yogurt/Indian curds or crème fraîche and for cooking use groundnut oil instead of ghee.

If a smooth-textured dal has grabbed your fancy, then blend the plain-pressure cooked lentils in a blender before currying.


Andy Mehta - Visit Food Indian for the latest Indian Food Videos and Indian Recipes
Article Source: http://EzineArticles.com/?expert=Andy_Mehta

Frost Bites -

6 Tips Why Use Your Freezer

By Suzanne Harvey


Most of us didn't know that the freezer could actually be a good help when it comes to diet. Here are some of the reason why we should use our freezer more often, we actually eat more and weigh less by using it.

• Fresh or Frozen

Although food critics would not admit this but sometimes frozen food produces would tastes much better than a fresh one, most especially when the vegetable not on the season. A perfect temperature to store food should be 0ÚF. This is like food-processing; they pick the fruits and vegetables when they are ripe enough. What they do is to pick the produce and then blanch it in heated water to destroy the bacteria and enzymes that can cause the food to lose its color and its texture. The foods are then quickly frozen.

• Frozen foods are more nutritious than fresh

This is the quick-chill method that is used in preserving a frozen fruit and vegetable and seals the nutrient content. Since the produce has been taken even before it was ripe, that is why the nutrients have not developed fully. The frozen food actually contains twice as much as vitamins and minerals than the fresh fruits and vegetables.

• Small frozen dinner

When you eat a frozen meal like pizza, this is probably less than 400 calories and leaves your stomach hungry and rumbling. What we could suggest is to supplement with frozen vegetables, sautéing it in oil with onion and garlic is the best way.

• Eat meat forever

By learning the right way of keeping your meat, you will be able to eat or store your meat for a longer period of time without it losing its taste or rotting. To do that, make sure that you include plastic wrapper and a freezer bag in your shopping cart. What you do is remove the steak from the butcher paper since this creates air pockets which allow water molecules to sip in to the steak. As we know water molecule inside a frozen steak is like eating a hound dog on a hot summer day, since water molecule seeks the coolest place and it decreases its energy. To prevent this use an airtight plastic bag, zip the water molecule out.

• Defrosting should be this easy

Defrosting your food that was bought fresh and then store it in the freezer ensures that it will melt but will not become warm enough allowing the bacteria to proliferate. Defrost faster by placing the unwrapped steak, chop, or chicken on a heavy, not aluminum or stainless-steel pan and then put it in the kitchen in an open air, since metal is one the most efficient conductor of heat. It will absorb the warmth of the room and deliver it to the meat.

• Keep your freezer full

Keep your freezer full to lower the electric bill. Chilling air will require more energy. If there is more food in the freezer, the lesser the air, the lesser the energy required.
So that's it, hope you make use of your freezer more often!


I am Suzanne Harvey, I love it here in California so I planned to stay here for the rest of my life. I have two kids, namely Holden and Anya. I love spending time with my kids and kids in school as well. You can know a lot of me and read my article about Frost Bites: 6 Tips Why Use your Freezer at my site.

Article Source: http://EzineArticles.com/?expert=Suzanne_Harvey