The consumption of cheap, starchy food has been a major contributor to the epidemic of obesity across America.
|
|
Moreover, when you eat resistant starch, your body won&apost absorb as many calories as it normally would from starchy food.
|
|
That turnip relative (we call it a rutabaga) was beautiful in its usefulness — nourishing starchy food to get the family through the winter, with tops to feed the livestock.
|
|
Before laundering, scrape as much of the starchy food off the fabric using a butter knife or the edge of a spoon then flush with cool water to reconstitute the dried-on starch.
|
|
It is a very rich, high cholesterol and fatty food; the consumers normally eat some starchy food in the form of mealie pap or toasted bread with the skilpadjies, so as not to attract some symptoms of over-indulgence.
|
|
Leptin levels decreased by 18% and ghrelin levels increased by 28%. There was an increase in hunger level by 23 which is probably due to the reduction leptin level. Subjects also preferred high carbohydrate foods (sweets, salty food and starchy food).
|
|
The most common use of asparaginases is as a processing aid in the manufacture of food. Asparaginases are used as a food processing aid to reduce the formation of acrylamide, a suspected carcinogen, in starchy food products such as snacks, biscuits and fried potato. Asparaginases are marketed under the brand names Acrylaway and PreventASe.
|
|
In areas like Madagascar, Réunion and Mauritius, the leaves are used to make ropes, baskets, mats, hats, place mats, nets, thatched roofs for homes and even paper. The waxy covering over the leaves makes them especially attractive for baskets and roofs with their natural water-resistant surface. The fruits form a starchy food and can be eaten after being cooked.
|
|
Fufu is often served with groundnut soup, palm nut soup, abunuabunu or light soup. The traditional method is to boil starchy food crops like cassava, yams or plantains and cocoyams and then pound them into a dough- like consistency. Fufu is eaten with the fingers, and a small ball of it can be dipped into an accompanying soup or sauce.
|
|
A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy food, and fried. Asian-style fishcakes usually contain fish with salt, water, flour and egg. Fish cakes can be made by the combination of fish paste and surimi. The combined product is then shaped and left to cool.
|
|
The patties are then smoked on bamboo platforms over smouldering coconut husks for a few hours. They can be eaten as is, but are usually braised or fried. They are served (usually with dipping sauces) as an accompaniment to rice or lugaw (rice porridge). They can also be eaten with other boiled starchy food like camote (sweet potato), balanghoy (cassava), and saba bananas.
|
|
Cassava is probably the most widely cultivated as it could be planted and harvested throughout the year. In addition, it is a source of Garri, which now constitute a major staple food. Cassava is also processed for the production of starch and a locally produced starchy food known as Fufu and other confectionaries. Maize, Yams, Cocoyams and Oil Palm are also popular crops produced in the region.
|
|
John A. McDougall (born May 17, 1947) is an American physician and author who is the co-founder, chairman, and sole board member of San Francisco–based Dr. McDougall's Right Foods Inc. He has written a number of diet books advocating the consumption of low-fat, starchy food. His diet—The McDougall Plan—is a fad diet that carries some possible disadvantages, such as a boring food choice and the risk of feeling hungry.
|
|
Encephalartos is a genus of cycad native to Africa. Several species of Encephalartos are commonly referred to as bread trees, bread palms or kaffir bread, since a bread-like starchy food can be prepared from the centre of the stem. The genus name is derived from the Greek words en (within), kephalē (head), and artos (bread), referring to the use of the pith to make food. They are, in evolutionary terms, some of the most primitive living gymnosperms.
|
|
The nutritional component of rice is one of the most important indicators of quality; rice is predominantly a starchy food though it also contributes useful quantities of proteins and vitamins, mineral, pentosans and fiber. The chemical composition (nutrients) of rice grain varies considerably depends on factors like plant variety (breeds), environmental condition (i.e. location and season in which grown), fertilizer treatment, degree of milling, and condition of storage. The degree of milling and cooking methods loss significant quantities of nutrients, hence most of the vitamins and minerals are in the surface layers.
|
|
A haystack made with rice, lentils, cheese, veggies, and lemon sauce In the United States, a haystack is a dish composed of a starchy food (Fritos, tortilla chips, rice, or saltine crackers), topped by a protein (beans, grated cheddar cheese, taco-seasoned meat or meat alternative), in combination with fresh vegetables (shredded lettuce, tomatoes, olives, peppers), and garnished with various condiments (guacamole, sour cream, Ranch, and/or salsa). Haystacks are conceptually like a deconstructed tostada. The haystacks ingredients are served individually and assembled on the plate by the person who will be eating it.
|
|
Overly-browned starchy food such as bread, biscuits and potatoes can generate acrylamide, a chemical shown to cause cancer in animal studies. Excessive alcohol consumption has also been linked to cancer; the possible mechanisms for its carcinogenicity include formation of the possible mutagen acetaldehyde, and the induction of the cytochrome P450 system which is known to produce mutagenic compounds from promutagens. For certain mutagens, such as dangerous chemicals and radioactive materials, as well as infectious agents known to cause cancer, government legislations and regulatory bodies are necessary for their control.
|
|
A 2012 study across Asian American subgroups in Southern California (Chinese, Filipino, Korean, Japanese, and Vietnamese Americans) found that Filipino Americans self-reported the highest body mass indexes (BMIs). This is because after the migration of Filipinos to the U.S. their diets changed and showed to have increase in energy-dense food, processed food, decrease in fruits, vegetables, etc. This seems to have has a negative effect on the body leading to increase body weight and other health-related problems. Specifically in Filipino American diets, there was an increase in milk, meat consumption, less starchy food and snacks.
|
|
Ghanaian cuisine and gastronomy is diverse, and includes an assortment of soups and stews with varied seafoods and most Ghanaian soups are prepared with vegetables, meat, poultry or fish. Fish is important in the Ghanaian diet with tilapia, roasted and fried whitebait, smoked fish and crayfish all being common components of Ghanaian dishes. Banku (akple) is a common Ghanaian starchy food made from ground corn (maize), and cornmeal based staples, kɔmi (kenkey) and banku (akple) are usually accompanied by some form of fried fish (chinam) or grilled tilapia and a very spicy condiment made from raw red and green chillies, onions and tomatoes (pepper sauce). Banku and tilapia is a combo served in most Ghanaian restaurants.
|
|
Dr Lisa Matisoo-Smith and Dr Michael Knapp from New Zealand's Otago University have released the results of a recent bone and teeth DNA study carried out on early Polynesian migrants to New Zealand who lived at Wairau Bar about 1285–1300 AD. The results of DNA analysis reinforce the idea that some these people were original settlers from East Polynesia, as they had a very different diet based on soft starchy food. The two other burial groups showed a very different, more varied diet consistent with being raised in New Zealand. Scientists found that there was a wide range of DNA mutations indicating that settlers were part of a reasonably large group. This indicate a planned migration rather than isolated random groups.
|
|
The Lau fisherman recognise a tenure or ownership over areas of the lagoon and adjacent sea, which is divided into owned and free areas. The areas that have higher resource potential are those that are recognised as being owned and are inherited by patrilineal descent groups. The recognition of ownership allows the Lau fisherman to manage the marine reserve so as to maintain an ecologically sustainable use of the marine resources. The management of the marine resources also allows the Lau fisherman to fulfil the social and cultural goals of the community by ensuring a large catch to meet the needs of the Lau as well as providing a surplus which allows for the economic and social exchange between the Lau fishing community and the agriculturalists of the central areas of Malaita as the Lau are unable to produce sufficient starchy food crops and other vegetables from their own gardens.
|
|