There has been a lot of talk about Vinegar contributing to fat loss. There does not seem to be any concrete evidence or certainty behind these recent ideas, but there seems to be one study that is often quoted both around the net and in many magazines.

There is a study finding that two tablespoons per day of Vinegar consumed by obese people helped them lose an average of 5 percent more tummy fat than those who did not consume the vinegar. The study is by Tommoo Kondo, a researcher at Mizkan Group Corporation in Japan and it states that Acetic acid, which is the main ingredient of vinegar helps reduce body fat by stimulating oxidation of fat in the liver. That’s an interesting thought. This would suggest that your next salad could be more powerful than normal if you switch dressings. Switch from using creamy dressings to using lighter dressing and increase your salad’s fat burning potential.

I personally hated vinegar as a kid, but now I use it with everything, making a variety of different types of dressings. I use White Wine Vinegar, Apple Cider Vinegar, Distilled Vinegar or even Balsamic to create variety in my salads and keep my palate in ecstasy. Be careful that you do not use too much oil with your vinegar. A tablespoon of olive oil should suffice for most salads or buy a salad sprayer and sprits your salad. Vinegar can also be used to make a marinade or as a meat tenderizer.

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In this article, an expert nutritionist explains to you which vinegars that are on no account to be ingested by sufferers of heartburn, and another type of vinegar that besides being a worthwhile diet supplement, actually works to significantly reduce your medical impairment. The question is therefore, what place does Vinegar have in your diet plan against heartburn? There are many options for vinegars for western consumers, but doctors and paramedics alike are of the opinion that only one of them is appropriate for heartburn patients.

Heartburn can be defined as the sensation in the region of the throat or the chest of burning, frequently with a bitter or sour taste. Heartburn may indicate gastro esophageal reflux disease (GERD). Severe cases of GERD may also manifest themselves as problems in swallowing, asthma, reduction in weight and hoarseness. Neglect of GERD may degrade the impairment still further to a state known as Barrett’s esophagus with the danger of cancer of the esophagus as well. Even if people who are quite healthy can get occasional heartburn (but not more than once a week), chronic heartburn is a strong sign of GERD, or acid reflux as it is also known.

In a healthy organism, a circular muscle lets food and drink flow one way into the stomach, but closes to prevent any flow back in the opposite way. It is when this muscle is weakened due to certain factors discussed further on, that stomach juices can get back into the esophagus (this is the definition of acid reflux), damaging the interior and provoking heartburn. In medical terms, this circular muscle is the lower esophageal sphincter (LES), and the ailment is gastro esophageal reflux disease. The LES is the valve or circle of muscle closing off the esophagus from the stomach.

Factors responsible for GERD may be direct agents causing the condition, others worsening a condition that already exists. There are both principal and secondary factors that contribute to GERD, and there are also complex interconnections between them. These causative elements include:

Undue production of gastric acid. In many instances (often because of inherited characteristics), the human organism may over-fabricate stomach acid that then overflows back into the esophagus to corrode lining cells.

Excessive multiplication of Candida. In certain instances, Candida can demonstrate far too much growth, swamping out the immune system and generating over 79 varied toxins that can cause the body impairments in various ways, GERD being one of them. Candida is the mono-cellular fungus found in any case in the human body (mainly in the areas of the genitals and the intestinal apparatus) in amounts that are symbiotically controlled by the rest of the body’s natural internal flora.

As well as this, it is a known fact that certain foods are the main culprits together with white flour and sugar (and other refined carbohydrates of this type) in stimulating Candida over-multiplication. These dangerous foods include most kinds of vinegar, including balsamic vinegar, wine vinegar, white vinegar and malt vinegar. The reason is that all these vinegars are acid-forming when ingested and so push up the level of acidity of the intestines and the blood. This then leads to acid reflux and increases its degree of severity.

However, the exception to this is organic apple cider vinegar. It can significantly reduce esophageal inflammation and maintain Candida at the right levels. It can also alkalize your digestive apparatus (and is the only vinegar capable of this).

The sole dependable way to avoid the recurrence of heartburn is to tackle the internal factors that are fundamentally responsible for the acid reflux. But it should be noted that no instant solution for heartburn itself exists because this ailment is brought on by a combination of the internal factors.

The one solution that can do that is a complete, all-natural, holistic program.

Jeff Martin is a medical researcher, certified nutritionist, health consultant and author of the #1 best-selling e-book, “Heartburn No More- Open The Door To an Acid Reflux Free Life”. Jeff has written dozens of holistic health articles and has been featured in ezines and print magazines, as well as on hundreds of websites worldwide.

To Learn More About Jeff Martin´s Unique 5-Step Holistic Acid Reflux Cure System Visit: Cure for Heartburn

Ever tried dishing out a mushroom recipe?

I have discovered a fabulous culinary substitute for high calorie meat – mushrooms!

Mushrooms such as Cremini, (otherwise known as the Brown Mushroom, Brown cap, Chestnut, Champignon Marron), Portabello (large Cremni, which are by far my most favourite variety of exotic mushroom), and Trumpet Royale Mushroom and Eryngii Mushroom or King Oyster Mushroom have a heavy texture and a savoury bite that is as flavoursome as meat. For meat lovers who are struggling to give up high-energy density meat in the diet, or people who are deliberating to move toward vegetarian alternatives, a low-carbohydrate mushroom recipe is definitely something worth trying. Mushrooms are low in calories (1 full cup contains only about 45 calories), low in sodium, have virtually zero fat and cholesterol. No wonder why they complement so many meat dishes and why some even consider them as the meat-eaters vegetarian choice. Thinking about it, perhaps that’s why the vegetarian diet consists large quantities of mushrooms.

Not only healthier, mushrooms are also as palatable and satiable as meat, making you feel full and gratified. I believe this mushroom-eating strategy can be helpful in shedding pounds and promoting weight loss. Furthermore, mushrooms are also rich in natural glutamates, contain a host of amino acids, and have an excellent source of vitamins B and D, a nutrient very much associated with prevention against osteoporosis and colon cancer.

Ruth’s Favorite Mushroom Recipe

Ingredients:

5 big leaves of lettuce
Brown mushrooms or portabello mushrooms, cut into broad strips
Sea salt to taste
A dash of black pepper
2 cloves of garlic, chopped fine
2 teaspoon of cooking oil
3 table spoons of balsamic vinegar
1 tablespoon of honey

Directions:

1. To prepare fresh mushrooms, first trim off any hard bottom on the stems and knock off any sticky bits of dirt with a damp kitchen towel. Then give them a quick wash under the tap, they don’t really absorb as much water and turn mushy as what many people had warned.
2. Fry chopped garlic in oil till it’s slightly brown.
3. Add mushrooms and continue to stir-fry until they become soft.
4. Turn off heat and add salt and pepper.
5. Cut lettuce into thin strips.
6. Put lettuce, mushrooms into a salad bowl and add honey and vinegar
7. Mix and enjoy!

Article: http://www.benefits-of-honey.com/mushroom-recipe.html

Ruth Tan runs the popular website Benefits of Honey which is an immensely rich, quality resource on honey and its benefits, and a plethora of health-related issues. Discover the amazing Health Benefits and all the positive spin-offs super-food honey can bring to your life and the lives of your loved ones at http://www.benefits-of-honey.com

There is a pleasure that has never known, and will never do, a decline or a negative trend: the pleasure for good food and good drinks.

Over the centuries men tried to improve their aliments sometimes reaching extremely high levels. For the most part of history, and most of the people, food was only something necessary and they tried to improve it in order to better chew and digest it.

But for luckier people, food was not only a matter of nourishment but a pleasure to indulge in.

In our present culture, for a great part of the world population, food unfortunately is still only synonym of survival. No matter how the food tastes and even if it really do any good to your body, as long as you finally have something in your stomach.

On the other hand, millions of people have the opportunity to get really much more food they can reasonably eat. Due to our eating habits, our younger loved are often obese or, in better cases, a little over weight. Poor populations cannot enjoy a proper meal, but funny enough also people who have too much food do not enjoy it and often their meals are partaken quickly, without any real need or desire.

In the middle of these two categories of humanity, there is a smaller group of people, wealthy enough to be able to afford whatever they want, who do not consider food just as a relieve valve to their rage or frustration or sadness, but a matter of culture.

In this environment, curiosity can originate luxury recipes for a very choosy and demanding taste.

One of the ingredients which concurs in creating luxury meals in Italian food is the balsamic vinegar of Modena which can be used with almost everything giving to the meal an unforgettable flavour.

This thick and aromatic vinegar is produced by the fermentation of Trebbiano grapes, which grow around Modena, and is left for at least 10 years in chestnut tree wood barrels.

Balsamic vinegar from Modena is nowadays known worldwide, but you might not known that two of its most exciting uses are as a topping for strawberries or for vanilla ice cream. Eating them with balsamic vinegar of Modena is an experience you should really not miss.

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