How to Lose Weight With “Fat Trapper” Diet Pills

As published in medical journals (American Journal of Clinical Nutrition), clinical studies have shown that "fat-trapper" diet pills containing Chitosan and fiber have effectively proven to promote weight loss and lower cholesterol. When searching for a secure and healthy way to promote weight loss, look for these ingredients in your diet pill supplement.

When the ingredients contain a natural fiber supplement, those diet pills act as a type of "fat-trapper" that is capable of trapping between 40 percent and 60 percent of the ingested fat in its gelatinous core and preventing its absorption, eliminating it with fiber . The best ingredients to look for on the bottle label will display a combination of psyllium, higher Chitosan levels when compared to typical diet pills on the market (50 mg), Karaya gum, apple pectin plantago ovata seed, glucosamine, glucomannan, and vitamin C . This combination of fibers also helps regulate your intestinal system and lower cholesterol as proven in the published clinical trials. Ideally, if the promotional material also states that their product holds patents, there are no side effects, and their product helps you lose weight while cleaning your system, lowering cholesterol, and helps you with triglicerides and controlling high pressure, all the better.

Of course, persons with allergies to any of these ingredients should consult a doctor before initiating a new regimen.

When you first start, most supplements will require you to take a two capsule serving size before each meal with an 8 ounce glass of water, starting at breakfast. Consuming a fiber supplement will help regulate and normalize your digestive system. If you do not notice a difference, you then increase the dose to no more than four capsules before each meal in most instances. The amount of weight you will lose will depend on how much fat is trapped and how much weight is lost as a result.

Typically, a proven product (look for their guarantee just in case it does not work for you) you can lose approximately three and-a-half pounds per week within 30 days without changing your diet or exercise habits. After 60 days, studies have shown over five pounds per week can be lost. However, for better results, combine your use of diet pills with a healthy diet and exercise program. And, of course, remember to always maintain a healthy lifestyle. That also means the product contains no sugar, no preservatives, and no artificial flavors.

More information will be available in the future. Product is currently sold out.

How to Make Rosogulla or Rasagulla – Trade Secrets Shared Here

Making and enjoying, Rosogulla is such a nostalgic journey to the past and a great tribute to my childhood and growing up in a very special place; Asansol in West Bengal. The smell of the wet earthen pot holding the Rosogulla, straight from the sweat-meat shops is invigorating.

There's lot of mystery surrounding Rosogulla; regarding it's place of origin – West Bengal or Orissa. It is widely believed that in 1868, Nobin Chandra Das of Bagbazar, Kolkata, invented, and became instantly famous; who was later supported by his son KC Das. Eminent historian, J. Padhi has claimed that "the Rasgulla is more than 600 years old. It is as old as the Rath Yatra in Puri". Ratha Yatra is a huge Hindu festival associated with Lord Jagannath held at Puri in the state of Orissa, India during the months of June.

Another school of thought: During the Bengal renaissance; between the nineteenth and early twentieth centuries, the upper class Bengalis employed the Brahmin cooks from neighbouring Orissa, famed for there culinary skills. As a result many Oriya delicacies got incorporated into Bengali cuisine. It was this during this time Haradhan Maira, a confectioner of Phulia district, Orissa, transferred this knowledge to Kolkata (Calcutta). NC Das modified the original version to extend it's shelf life and was thus credited with 'Sponge Rosogulla'.

VARIATIONS: Ladikenis – Bhim Nag invented this deep-fried syrupy Ledikeni that was created for and named after Lady Canning (wife of the Governor-General of India, Lord Charles John Canning.) When she arrived in Calcutta with her husband in 1856, in the electric days before the Sepoy Mutiny.

Making Festive "Coloured" Rasgulla. The most common colours in use are Pink and Orange. To make coloured Rasgulla, do NOT add food colour to the milk. Add desired food colour while kneading the Cheese. Roshogulla stuffed with Cardamom, Raisins. Adding Rose water and Saffron. Rasagulla is the first cheese based sweet, and is a precursor to many other Bengali Sweets: Rasmalai, Pantua, Cham Cham, Sandesh to name a few.

Things You'll Need: To Make Chenna / Paneer (Cheese)

  • Organic Full Fat Milk – 1 litre
  • Plain Natural Yoghurt (1) – 200ml or
  • Lime Juice / White Vinegar – 2 tbsp

Yield – 260grams Chenna Divide into 12 equal portions

Sugar Syrup

  • Water – 300ml
  • Sugar – 200grams (add to taste)

Golden Touch Preparation: [Making Cheese – 1 hour 30 mins + 40 mins]

  1. Boil Milk in a deep bottomed, non-stick pan.
  2. Stir regularly with a wooden spatula to prevent Milk sticking to the bottom.
  3. Once boiled, lower heat; add Yogurt. In about 3-5 minutes, curdling starts, separating the Whey (2) from the Chenna / Panner / Cheese (3).
  4. Line a strainer with Cheese Cloth. Leave it there for 1 hour (4).
  5. Knead the Chenna for about 5 minutes, resulting in a smooth, soft dough.
  6. To test the readiness of the Chenna, rub a small amount of Chenna on your palms and make a small ball out of it. If the ball holds together in a smooth ball, it is ready. If not knead for another 5 minutes. If too dry and crumbly add a few drops of water (5).
  7. Just before you are about to make the balls, in a 24cm diameter, deep non-stick stock pot, add Water and Sugar and bring to boil on low flame. Stir occasionally.
  8. Divide the dough into 12 equal portions. Knead each ball tightly in your palm and roll into a smooth balls, without cracks. These small balls end up three times their size after cooking.
  9. Add the balls to the boiling syrup, carefully. Cover. Boil on full flame for 20-25 mins (6).
  10. Remove from flame. Allow to cool.

Golden Touch Service Serve chilled on it's own in the Sugar syrup or with Misti Doi (Sweetened Yoghurt).

NOTES:

1. Yogurt vs Lime Juice / Vinegar. This is my variation. All other recipes you'll find adding Lime Juice or White Vinegar to curdle Milk. Benefits of using Yoghurt; it does not leave the after taste of sourness and produces a greater yield of Chenna. Tried and tested method at Chacko's Kitchen.

2. Whey can be used for kneading Flour for Chappati, Roti, Naan instead of Water; also can be used to cook Lentils.

3. Caution: The Cheese become hard and rubbery if you continue to boil after this stage.

4. This is an important stage, and I would like you to take it seriously. You need NOT leave it for long, or press it down under weight, unlike when you make Paneer. Rosogulla requires moisture in it. In hotter climates, reduce this time to say 45 minutes.

5. The softness of Rasgulla depends on how well you knead the Paneer. The more you knead, the more spongier the Rasagulla be.

6. Do not add too many at the same time; as they need to expand and become spongy. Commercial Rasgulla is dipped in too thick sugar syrup, therefore when you make at home you can adjust the Sugar to your requirements.

People Should Drink Soup in a Healthy Way

Soup is a kind of common food in our daily life. The nutritional value of it is very high. What's more, it is easy for people to digest and absorb the nutrients contained in soup. Many people think that drinking soup is very common and easy. In fact, it is necessary for people to drink soup in a healthy way, and thus the nutrients can be absorbed completely to improve the physical conditions for the human body.

The experts advise that people should drink soup before dinner. If the foods want to enter the stomach, they must pass the oral tract and the esophagus. If people drink soup before dinner, the soup can lubricate the alimentary canal and prevent the stimulation of mucous membrane of the alimentary canal caused by the hard foods. It is also beneficial for people to drink a little soup during the dinner, which can dilute the foods and improve the gastric and intestinal digestion and absorption of the foods. If people do not drink any soup before and during the dinner, the secretion of gastric juice can make the body fluid lose too much and cause the thirst. If people drink water at this moment, the gastric juice can be diluted to affect the digestion and absorption of the foods. Drinking soup before dinner is beneficial to the human health, but it does not mean that people should drink soup excessively. Generally speaking, people should drink less than a bowl of soup.

The temperature of soup should not be too high, as the human oral tract, esophagus and gastric mucosa can only bear 60 degrees. The high temperature can hurt the gastric mucosa. Therefore, the soup at less than 50 degrees is more suitable for people to drink. In addition, people should not boil the soup too long. Heating for a The long time can the destroy the vitamins like vitamin C Contained in soup and decrease the nutritional of value. Some people like to use the soup to soak rice. The experts do not agree with such a kind of eating way. It can decrease the normal functions of digestive system and even cause the gastric diseases. When the soup is mixed with the rice, the rice can not be chewed completely before it enters the stomach. In addition, the gustatory nerves can not be stimulated adequately. Because of the diluted digestive juice, the foods can not be digested well and the gastric diseases can be finally caused.

Dr. Bob Marshall Bio: Know More About Popularly Revered Clinical Nutritionist

Dr. Robert "Bob" Marshall is widely known nutritionist especially among Americans. He is popularly known for his radio program- "Health Line". His radio program has been on air for 14 years. Dr. Bob's advocacy is helping people worldwide in their health. He is doing this through developing and providing people with nutritional information through his researches. Even so, only a few people know about this great nutritionist, so this article will present a short Dr. Bob Marshall bio to make others know about him.

In 1969, Dr. Marshall actually had struggled from an "in-diagnosable" condition and this is what motivated him to learn and research stuff about Nutrition. On this, there had been a lot of treatments done, but failed to treat his illness. However, this condition had led him to learn about health and nutrition, not just to find treatments for his ailments but his actually loved doing it. With this, he studied at Columbia Pacific University and completely attained his degree in 1978. Then after which, he pursued PhD and obtained the degree of a Clinical Nutritionist that qualified him to get certification from International and American Association of Clinical Nutritionists in Texas to practice the profession. And as a matter of fact, he became the Association's President on the year 1998-2000.

But, so as to further his knowledge, he had done Nutritional and Biochemical Research. This research made him find extensive solutions for many illnesses and conditions. Furthermore, this research had led him to formulate his own nutritional system. Dr. Bob Marshall essentially focuses on products that are natural and definitely non-toxic.

Dr. Bob has propagated his studies to a greater expanse and this made him do a radio program- the "Health Line". This program is on air during weekends at KRLA-AM-870 in Southern California. Through this program, Dr, Bob made a lot of revelation about new developments and info regarding health and nutrition. Also, in this radio program, people can also ask for their concerns and answers them.

Other than his radio program, his also had authored many publications along with other authors. In fact, he had first developed a Computerized Nutrition and Health Habits Evaluation. Also, Dr. Marshall authored a bestselling book called "Fit for Life".

Up to these days, Dr. Marshall continues to find solutions to various health concerns through his continuous researching. Still And, he Actively Participates with the International and American Association of Clinical Nutritionists and American Society of Tropical Medicine and Hygiene. Also, he is constantly conducting health and nutrition seminars all over America.

Food Safety and the Four Hour Cold Rule

Temperature control must be strictly adhered to ensure the safety of food on the receipt, storage, preparation, cooking and serving of ingredients. The temperature danger zone is between 5 and 63 degrees Celsius. Food, after preparation and cooking, must be kept out of this zone. When hot food has been cooked, it must be retained above 63 degrees to remain free from bacterial growth. Food Safety pathogens will not grow above this temperature. Once food is cooked to 75 degrees C it is safe to eat, all bacteria have been killed. If food is retained at the correct hot-holding temperature, it can be served indefinitely, as it is going to remain safe at that temperature. (Although food quality would be greatly affected by retaining it for that length of time!). No vegetative pathogens will survive temperatures above 60 degrees C, so perhaps cooking to 75 is slightly overkill.

If high risk food is being served cold, it must be refrigerated between 1 and 4 degrees C and held at that temperature until served. Sandwiches and baguettes with protein fillings, pork pies, pates, cold meats, seafood, etc can all cause food poisoning if left at warm temperatures, as any bacteria or spores present will start to grow to dangerous levels. (Spores would only grow as vegetative pathogens after germinating.) It is the vast numbers of bacteria that cause food poisoning. Foodborne diseases are caused by fewer bacteria, which are termed low dose pathogens.

Although there is no time limit to how long hot food can held, from a food safety point of view, cold food can prove to be a problem if held for too long at refrigeration temperatures. Moulds, for example, can start to grow on food within several days, even in very cold conditions.

In the UK, the Four Hour Cold Rule can be used to good effect if there is a rapid turnover of cold food or if refrigerated storage breaks down. If, for example, a batch of sandwiches are prepared for service to the public, and is held in refrigerated display, and that equipment was to subsequently break down, the temperature of the food would start to increase to within the temperature danger zone. In those circumstances, one would be allowed to sell the sandwiches for a maximum of 4 hours from the time of preparation. If any remain after the 4 hours, they must be disposed of.

Some baguette / sandwich companies, which have a quick turnover of product, such as in train stations and airports, are allowed to sell their wares without refrigerating their products, due to this ruling. This ensures the sensory qualities of the food are enhanced. (There is nothing worse than cold rolls or baguettes).

This 4 hour ruling can be considered to be a food safety hazard, however, especially if buffet items are festering for 4 hours, after being prepared, in a warm room. If there are already bacteria present, which there will be, (from handling, environmental particles, cross contamination), they can multiply quite significantly in 4 hours. Bacteria can double in size every 10 minutes. In four hours bacteria will double in size 24 times. If only 10 bacteria are present at the start of the 4 hours, 10 to the power of 24 bacteria will grow in that time. (That is quite a few! In the order of trillions. It only takes 10 to the power of 6 Salmonella to cause food poisoning).

Further information on For food safety scanner, the Context : prevention of food poisoning, cleaning, pest control, personal hygiene and Legislation to go The Food Safety .

The World’s Best Cookie

It's tough to create an old-fashioned holiday on a 2006 schedule without delicious holiday cookies. From brightly colored holiday trees to sparkling silver bells and delicate angels these delicious treats make a holiday special.

Indeed homemade cookies are wonderful. However they can be time-consuming to prepare – especially when you use complicated recipes that require hours of time in the refrigerator before they can be cut, baked and iced.

Just in time for the holidays we offer you this easy recipe straight from Austin's own Penny McConnell of Penny's Pastries. This dough needs no refrigeration before rolling and cutting; handles like a dream and produces buttery, great-tasting cookies.

You'll find this and 18 other mouth-watering cookie recipes in the recently released Cookie Stories: Life Moments and the Cookies that Inspired Them (Falling Star Press, 2005) written by Penny McConnell and Kathy Sutton.

Penny's Roll-and-Cut Cookies
The recipe can be made as large as your mixer will hold and the finished dough can be held in your freezer for a month. When you're ready to use it simply bring the dough to room temperature before rolling and baking. Finish the cookies with either sparking sugars or slather with tinted Royal frosting or buttercream.

Yield: 4-6 dozen cookies

Temperature: 325 degrees

Baking time: 8-10 minutes

2 cups salted butter

2 cups granulated sugar

2 large eggs

4 tablespoons whipping cream or whole milk

4 tablespoons pure vanilla extract

2 teaspoons almond extract

6 cups all-purpose flour

1 tablespoon baking powder

Instructions:

1. Preheat oven to 325 degrees. Prepare cookie sheets with kitchen parchment.

2. In electric mixer bowl, mix butter with sugar until smooth. Remember to just incorporate these ingredients, do not cream until light.

3. Add all liquid ingredients to mixer bowl and process.

4. In a separate bowl, mix flour with baking powder.

5. Add the dry ingredients to the mixer bowl and process until heavy dough forms. This dough needs no refrigeration before rolling and cutting.

6. To prepare the dough for rolling and cutting, separate the finished dough into two large balls. Work with one dough ball at a time.

7. Flour a work surface. Knead the dough a few times to smooth it out before rolling.

8. Re-flour the surface if necessary. Sprinkle a light dusting of flour directly on the dough surface. With a rolling pin, roll dough into a disk until the dough is approximately ΒΌ "thick. (Roll dough thicker if you prefer a more cake-like texture to the finished cookies.) Remember while you're rolling to occasionally lift the dough from the work surface and turn it so it will not stick. Add additional flour to the work surface when necessary.

9. Cut into desired shapes with cookie cutters. The dough scraps can be used several times.

10. Bake 8-10 minutes, rotating pans once during the baking cycle. The cookies are perfect when the bottoms are golden brown and the tops are light blond.

11. Cool completely on a wire rack before decorating.

You'll want frosting for these cookies so here is a standard recipe for Royal Frosting.

Royal Frosting

12 tablespoons warm water

6 tablespoons meringue powder

7 cups powdered sugar

1/2 teaspoon cream of tartar (optional)

1 1/2 teaspoon flavoring such as almond extract

Instructions:

1. Pour warm water into electric mixer bowl. Add all other ingredients.

2. With speed on low, mix ingredients until they form a thick frosting

3. When the icing is smooth, set the mixer on its highest setting and process until the icing goes from shinny to dull, has doubled in volume, and will stand in stiff peaks.

4. Use as desired to decorate cookies