Healthy Eating

HEALTHY EATING PART 14 (FOOD HYGIENE)

 Food hygiene are conditions and measures necessary to ensure the safety of food from production to consumption. Food can become contaminated at any point during harvesting, processing, storage, distribution, transportation and preparation.

Also, food hygiene has to do with all kind of food products, its covers all conditions needed to control food threats and ensure that people will get healthy food to eat.

Importance of Food Hygiene

Cleanliness related to food starts with the preparation of food. The raw substances used for cooking should be washed thoroughly with water before being cooked.

Greater attention is needed for something which would be consumed raw.

Examples are Fruits and Salads.

In other words, the essence of food hygiene is to know the preventive measures on how to avoid things like cross contamination, microbes, bacteria, in order to avoid diseases and deaths.

FOOD HANDLING

When handling food we are being faced with some threats, such as physical threats, microbiological threats etc.

Physical threats: these are objects seen with the optical eyes (foreign bodies).

Examples of physical threats are (1) plastic (2) stone (3) hair (4) metal, etc

Microbiological threats: they are food damaging microbes and water and food borne

pathogenic microbes.

Most harmful animals and food pest can also cause these threats in foodstuff

                      GENERAL SAFE FOOD HANDLING TIP

1)Do not wipe your hands on your clothing as this can easily transfer microbes and bacteria

2) Wash and sanitize flatware or other utensils, which fall to the floor

3) Change gloves, utensils and dishes when changing functions. For instance use one pair of gloves for handling raw meat, and another pair for handling fresh vegetables

4)Prepare and cook only as much food as you intend to use.

5)Try to have just one person serve food that is about to be eaten.

6)Store tableware away from dust.Be careful when lifting lids from hot food.

7)Turn handles of saucepans away from the front of the stove when cooking

CONCLUSION: THE AIM OF THIS ARTICLE IS TO PROTECT PEOPLE FROM FOOD THREATS AND ECONOMIC LOSSES THAT COMES WITH BAD FOOD.

Foodie Naija Update

Inflation: Mixed outlook as food prices remain high

AGAINST the backdrop of deceleration of inflationary pressures announced by the National Bureau of Statistics, NBS, last week, further insight into price movements in the first quarter of the year has indicated a mixed result.

Financial Vanguard and other analysts’ reports indicate that the deceleration was principally a year-on-year, YoY, base effect rather than a decline in prices, especially in food and related items in the market.
The NBS report for March 2017 had indicated that inflation rate slowed further to 17.26 per cent YoY in March from 17.87 per cent YoY in February.
Giving a Month-on-Month, MoM, analysis of the parameters, economists at Cardinal Stone Partners Limited, a Lagos based investment house, stated: ‘‘The relatively slower pace of increase in YoY headline CPI (Consumer Price Index) primarily reflects the impact of base effects given the significant jump in the index in the corresponding period of 2016.
‘‘On a month-on-month basis however, headline inflation accelerated to 1.72 per cent MoM against February level of 1.49 per cent MoM, as both the food and core sub-indices increased in March.

‘‘We believe the drag from higher staple food prices is the direct result of higher export demand (given the significant depreciation in the Naira) as well as higher transport costs ( a major component of the core index).’’
Contrary to inflation reports showing declines for two consecutive months this year (February and March) the petroleum products price watch released by NBS last weekend shows that huge gap still exists between average price of the products in the first quarter 2017 (Q1’17) and preceding quarter, Q4’16.
In the report average price of Kerosene in Q1’17 was N365.94 per litre, about 35 per cent higher than N269.15 recorded in the preceding quarter. Also average price of 5kg cooking gas at N2,589.84 was about 28.8 per cent higher than N2,010.6 recorded in the preceding quarter.
Regulated price of petrol
Similarly the report shows that average price of diesel in Q1’17 at N241.5 per litre was 25.1 per cent higher than N193.1 recorded in Q4’16 while the regulated price of petrol still commanded about 2.0 per cent higher pump price at national average of N149.3 per litre in Q1’17 as against N146.4 previous quarter. Moreover, prices of basic food items have steadily been on the increase up till March 2017 going by NBS reports of Selected Food Prices Watch released at the weekend.
Economists raise concerns
Reflecting on last week’s CPI figures of the NBS, economists at Cordros Capital Limited, another Lagos based investment house, stated: ‘‘Given the faster increase in MoM inflation, we reiterate our position that the possibility of general price level significantly moderating this year remains uncertain, as the causal structural factors that pressured general prices in 2016 remain through the most of this year.

‘‘More so, it appears that the peak of cost push inflation had been attained in 2016, thus strengthening the case for slower price increases this year.
‘‘Driven by this matrix of facts, we prognosticate the headline index to sustain the base-effect driven moderation in the month of April, particularly in the absence of new FX-induced shocks and other related negative surprises, such as fuel and power tariff hikes. ‘‘However, we are concerned about the higher-than-expected MoM increase in inflation experienced in the last two months, which has constrained significant YoY moderation.
‘‘Potential risk in this regard is the likely rise in the average pump price of petrol following the recent increase in the bridging allowance to transporters from N6.20 to N7.20 per litre, especially among independent operators outside major commercial cities where regulatory supervision is limited.
‘‘For April, we estimate the CPI to further moderate by 36 basis points (bps) to 16.9%.’’
Also commenting on the NBS figures, analysts at Cardinal Stone Partners stated: ‘‘Base effects led the slight decline in YoY food inflation in March to 18.44% YoY (February: 18.53% YoY) since domestic food prices continued on an uptrend in March, increasing to a ten month high of 2.21% MoM (February: 1.99% MoM).
‘‘The most significant price increases were observed on staples such as bread & cereals, protein, and tubers. ‘‘Imported food inflation moderated further to 18.15% YoY (February: 19.42% YoY) although it increased to 1.46% MoM (February: 1.39% MoM) given the significant Naira depreciation (at the parallel market) in February whose impact on prices of imported items may have lingered into March.

‘‘Suffice to say that the magnitude of decline recorded by the CPI would have been bigger, save for the notable price increases reported in the following major divisions: housing, water, electricity, gas and other fuel, education, food and alcoholic beverages, clothing and footwear and transportation services.
‘‘Food inflation increased to 18.44% YoY (vs. 18.53% YoY in February), albeit 9 basis points (bps) slower than the rate recorded in the previous month, supported by a 130bps drop in imported food inflation to 18.14% YoY, from 19.44% YoY, and lingering impact of a favourable base-effect.
‘‘However, on a MoM basis, food inflation, notwithstanding the improvement in the forex market during the review period and a slower 6.07% MoM (vs. 13.53% MoM previous month) increase in the prices of 25 selected food items in the NBS Selected Food Prices Watch for March, climbed by 2.21%, a faster pace than the 1.99% recorded in February.
‘‘We sense that prices in this segment were pressured by rising transport cost (8.24% MoM, 4.49% MoM, and 1.55% MoM increase in bus transport cost for within city, intercity, and water transport respectively). Notably, in March, the highest price increases were recorded by potatoes, yam and other tubers, bread and cereals, meat, milk, cheese, and eggs.’’

Healthy Eating

HEALTHY EATING PART 13 (5 HIDDEN FACTS ABOUT SUGAR PROCESSED FOODS)

OUR SPIRITUAL FOOD
“NEVER WITHOUT HELP”
I will not leave you as orphans comfortless, desolate, bereaved, forlorn, helpless]; I will come back.

In today’s article i will be discussing on “5 Hidden Facts About Sugar Processed Food” under “Healthy Eating”.

The excessive amount of hidden sugar in processed food has quite become alarming in the Sub-Sahara region, including Nigeria.

1. SUGAR MASQUERADING FOODS:
It is difficult to know the exact amount of natural sugar versus added sugar by just looking at their label, most foods that are typically considered “healthy” can contain shocking amounts of added sugar or fructose, in form of high fructose corn syrup (HFCS) according to Dr. Robert Lustig, a professor of clinical pediatries in the Division of Endocrinology at UC San Francisco, its important to distinguish between Natural Food-Base Sugar Versus Added Sugar.

He notes that a small serving cup of plain yogurt has about seven grams of sugar in the form of Lactose a natural sugar found in dairy which does not cause any major harm.

While, a Fruit Flavored yogurt on the other hand contains about 19 grams of sugars 12 grams of which is added sugar, this is equivalent to eating a small cup of plain yogurt with a bowl of frosted corn flakes.

2. SODA INCREASES TASTE:
Soft drinks contain caffeine, a mild diuretic that makes you urinate more, thereby eliminating water from your body. It also contains about 55mg of salt, and when you take in salt and excrete water you get thirstier.

The reason why soda contains so much sugar is because they have to mask the taste of the salt. Sugar has also been found to be 8 times as addictive as cocaine which also ensures that you will stay hooked on processed foods and sweet drinks.

3. THE BODY CAN ONLY HANDLE LIMITED AMOUNT OF SUGAR:
The facts that your liver has very limited capacity to metabolize processed fructose does not mean you should not be watchful. Excess sugar is metabolize into body fat and leads to all the chronic metabolic diseases, e.g Cardiovascular Disease, High Blood Pressure, Cancer, etc.

According to a study published in JAMA3, Americans get on average about 350 calories a day from added sugar in die diet. (This is equivalent to 22 teaspoons of sugar, which amounts to 25% of the average American’s daily calorie intake). In reference to the case study people who consumed 21% or more of their daily calories in the form of sugar were twice as likely to die from heart disease compared to those who got 7% or less calories from added sugar.

The risk was nearly tripped among those who consumed 25% or more of their daily calories from added sugar. Approximately 30% of Africans consumed added sugar at a very high rate level. It is strongly recommended limiting your daily fructose intake to 25 grams or less from all sources, including natural ones like fruits that equate to just over 60 spoons of sugar a day.

4. SUGAR & CANCER CONNECTION:
Cancer cells needs glucose to thrive, and Carbohydrates turn into glucose in your body. In order to starve the cancer cells you have to eliminate its primary food source (The sugars) which includes all none-vegetable carbohydrate.

Otto Warburg actually received a noble prize back in 1934 for his research on Cancer Cell Physiology, which clearly demonstrated Cancer Cells require more sugar to thrive. The latest World Cancer report issued by the World Health Organization (WHO), predict world wild cancer rate to rise in the next 2 decades. But the reports also note that half of all cancers are preventable and can be avoided if current Medical knowledge is acted upon diet and exercise inclusive.

5. SUGAR ALSO INITIATES CANCER GROWTH:
According to a study published in the journal of clinical investigation, sugar also appears to initiate cancer growth. As reported by greenmedinfo.com, this study provides evidence that increased glycolytic activation itself can be an oncogenic event.

This implies that the activation of sugar-based metabolism in a cell driven by both the presence of increased quantities of glucose on the cell membrane surface drives cancer initiation.

As the Christmas and New Year is by the corner my take home advice to all readers/viewers, is the reducing sugar and processed food consumption is part and parcel of the long term answer to remain healthy.
MERRY CHRISTMAS IN ADVANCE!

Healthy Eating

HEALTHY EATING PART 12 (HOW TO MANAGE FOOD INTOLERANCE)

OUR SPIRITUAL FOOD
“ACKNOWLEDGE THAT YOU ARE SPECIAL”.
Again, the kingdom of heaven is like unto a merchant man,
seeking goodly pearls: Who, when he had found one pearl of great price, went and sold all that he had, and bought it (Matthew 13:45-46).

There are people who like to tell us that we’re not very special. People make such statements out of ignorance, and
a seeming show of humility.

You are peculiar. You are special to God. You’re His pearl of
inestimable value. It’s not pride to acknowledge and affirm that you are special.
Remember, God gave birth to you. James 1:18 says, “Of his
own will begat he us with the word of truth, that we should be a kind of firstfruits of his creatures.”

It’s absolutely
impossible for God to give birth to “nonentities” or “unworthy servants” that some Christians
unwittingly arrogate to themselves, because He reproduces after His own kind.

You are the crown of God’s creation, the best of all that He
made. Therefore, Be conscious and be bold of your real personality; you are royalty, a peculiar treasure, a king priest
unto God, appointed to reign and rule in the earth.

Welcome back dear readers to this wonderful segment on “Healthy Eating”, In todays’ article i will be discussing on “HOW TO MANAGE FOOD INTOLERANCE”.

As we all know, eating is a pleasant experience. However, there are some, who treat certain food as “Worse Enemy” owing to the previous experience and this might be as a result of Food Intolerance.

The question is,
WHAT IS THIS SO CALLED FOOD INTOLERANCE?
Well, to my understanding, Food Intolerance is an adverse reaction of food in the digestive system.

It can also be a situation whereby the needed enzymes is unable to break food particles in the intestine.

SOME COMMON FOOD INTOLERANCE ARE,
1. Wheat
2. Yeast
3. Dairy
4. Gluten
5. Alcohol

POSSIBLE CAUSE OF FOOD INTOLERANCE
1. Enzymes Deficiency.

2. Chemical Content In Food (Both Natural & Processed).

3. Consumption Of Too Much Red Wine.

SYMPTOMS
Generally, food intolerance are less alarming, since they are not life threatening, but is associated with stress, pains and discomfort.
Due to this, serious attention is necessary.
1. Stomach Pain
2. Bloating
3. Headaches
4. Gas
5. Tiredness
6. Cramps
7. Constipation
8. Recurrent Diarrhea
9. Sleep Disturbance

POSSIBLE WAYS TO MANAGE FOOD INTOLERANCE
1. Keep a food diary inorder to detect suspected food.

2. Suspected food should be avoided for few weeks (2-5 weeks).

3. Eating food that is low in fibre can be helpful.

4. Eat small amount of food (at least more frequently)

5. Seek for a specialized health professional.

In other words, if you had experience food intolerance, you may find comfort to know that most affected persons have learned to manage their conditions and still enjoy wide variety of nutritious and delicious food.
SEE YOU @ THE TOP!
HEALTH IS WEALTH!

Pizza

HOW TO MAKE PIZZA

OUR SPIRITUAL FOOD
Endure hardship as discipline; God is treating you as his
children. No discipline seems
pleasant at the time, but painful.

Later on, however, it produces a harvest of righteousness and
peace for those who have been trained by it (Hebrews 12:7-11
NIV).
The Bible says, “For the eyes of the LORD run to and fro
throughout the whole earth, to shew himself strong in the behalf of them whose heart is perfect
toward him…” (2 Chronicles
16:9).

That means He’s watching and looking for opportunities to
manifest His glory on your behalf.
He never leaves you alone. He never lets you down.

He’s moved with the feeling of our infirmities (Hebrews 4:15).

Welcome to back to our food tips/recipes segment! In todays’ post i will be teach you all ” How To Make Pizza”.

Pizza is a flatbread generally topped with tomato sauce and cheese and baked in an oven. It
is commonly topped with a selection of meats, vegetables
and condiments.

Pizza is prepared fresh, frozen, and as portion-size slices or
pieces. Methods have been developed to overcome challenges such as preventing
the sauce from combining with the dough and producing a crust that can be frozen and reheated without becoming
rigid. There are frozen pizzas with raw ingredients and self- rising crusts.

RECIPES FOR THE CRUST
i. 1-2 tablespoons corn meal
ii. 1 cup whole wheat flour
iii. 1 1/3 cups warm water
iv. 1 teaspoon of salt
v. 1 packet quick rising active dry yeast (1/4 ounce)
vi. 2-3 cups un-bleached flour
vii. 1 tablespoon olive oil

PROCEDURES IN PREPARING THE CRUST
1. Add the water into a clean large bowl, sprinkle in the yeast and stir for it to be well combined, set aside for 5minutes for the yeast to become foamy.
2. Add the oil, salt and the whole wheat flour, while stirring add enough un-bleached flour (1/2 cup at a time) to make a soft dough.
3. Turn the dough out into lightly floured surface, knead for 10minutes till the dough becomes smooth and elastic ( add unbleached flour as necessary), cover with plastic wrap and allow to rest for 15minutes.
4. Pre-heat the oven to 450 degree, coat a large baking sheet with a non-stick spray, sprinkle in lightly the corn meal and set aside.
5. Using your hands ( wash clean before using), shape the dough into a 16″ Round crust, carefully transfer it to the prepared baking sheet.

RECIPES FOR THE PEPPER TOPPING
i. 2 sweet yellow, red or green pepper ( well seeded, roasted, peeled and cut into thin strips)
ii. 3/4 cup shredded part skim mozzarella cheese
iii. 1/4 cup of sliced black olives
iv. 1 clove of garlic ( minced)
v. 1 tablespoon fine chopped fresh oregano
vi. 2 plum of tomatoes (thinly sliced)

PROCEDURES IN MAKING THE PEPPER TOPPING
1. Sprinkle the crust with garlic, tomatoes and the oregano, top it with the mozzarella, peppers and the olive.
2. Bake it on the bottom rack of the oven for 12-15 minutes or more depending on when the crust becomes crispy and highly browned. Then bring it out and serve.

N/B: The standard recipes for this is 202 calories of 13g fat which is (58% of calories)
The fat to firm makeover is 149 calories at 4g fat which is (24% of calories).

This pizza is highly healthy food, if only you can avoid fatty toppings.

Healthy Eating

HEALTHY EATING PART 10 (TOP 10 HEALING FOODS)

OUR SPIRITUAL FOOD
“SATAN HAS LOST HIS POWER”
And the seventy returned again with joy, saying, Lord, even the devils are subject unto us through thy name (Luke 10:17).
Satan has lost his right to this world! You never have to fight or struggle with him! When he shows up, or you perceive that he’s stirring trouble around you,
cast him out! Thats what James 4:7 says. Wow! What authority have has been given unto Us of Our Father.

To the main subject of the day, today is another day inwhich i will be discussing on “Healthy Eating Tips (Part 10)”

Eating variety of foods does not guarantee all the nutrients you need, in the body, Rather, Eat foods that prevent disease and aid Healing.

Start the year by filling your kitchen with these “Top 10 Healing Foods”

1. CHICKEN BREAST: (WITHOUT SKIN), FOR MORE ENERGY AND PROTEIN AND WEIGHTLOSS.
The protein in this staple diet can prevent you from the negative effect of Serotonim. The vitamin B in Chicken breast is a great source of energy which helps in burning fat in the body.

2. BLACK BEANS:TO FIGHT TYPE 2 DIABETES.
Beans are rich in resistant starch, a carb your body can not break down, so it does not raise blood glucose levels. Besides, as the bacteria in your gut ferment resistant starch, they produce compounds that appear to improve insulin resistance. Black beans is also good for cancer protection, digestion.

3. TOMATO SAUCE: FOR STURDIER BONES.
Giving the banana a run for its money, 1 cup of tomato sauce serves 17% of your daily quota of potassium, which supports your skeleton by buffering acid that can leach calcium from your bones. Also good for, cancer protection and heart health.

4. FAT-FREE OR 1% MILK: FOR STURDIER BONES.
Calcium and vitamin D are its most lauded nutrients, but milk is also rich in potassium, protein and other nutrients needed to break-proof your bones. Its good for, Muscle growth and weightloss.

5. APPLES: TO PROTECT YOUR HEART.
A daily apple delivers a double dose of heart disease protection. Fiber .sweeps out cholesterol, and polyphenols shield remaining cholesterol from free-radical assaults. A 40% decrease in “bad” LDL cholesterol. Also good for, Asthma, digestion and weightloss.

6. UNSWEETENED COCOA: TO PROTECT YOUR HEART.
Cocoa is a superstar source of flavonols, which relax arteries and reduce blood pressure. Mix some into yogurt for a healthy kick. Also good for Brain health.

7. EGGS: FOR YOUR VISION.
For am omelet that earns its eye health halo, go whole. The yolks store the bulk of nutrients, such as zeaxanthin, lutein, vitamin D, iron and zinc. Also good for Blood sugar control and Brain health.

8. STRAWBERRIES: TO PREVENT CANCER. The magic ingredient in these berries is fisetin, which halts the growth of cancerous cells while diminishing tumors’ blood supply. Also good for blood sugar control and brain health.

9. COLLARD GREENS: FOR YOUR VISION.
These leafies are packed with two antioxidants-zeaxanthin and lutein that are abundant in the retinas of your eyes. Eating more of these nutrients may help protect against macular degeneration and cataracts. Also its good for Bone health and cancer protection.

10. PLAIN YOGURT: TO PREVENT CANCER.
A 2011 International Journal of Cancer study revealed that people who ate the most yogurt were 35% less likely to develop colon cancer. Other research finds that dairy has a protein that encourages DNA repair. Also its good for Digestion and Healthy blood pressure.

Naija Foodie Update

FOODIE NAIJA UPDATE (MAINTAINING THAT GOOD BREATH)

Halitosis affects how you feel about yourself, not to mention how others perceive you. Bad
breath is mostly caused by bacteria that breeds inside your mouth, it can also be caused by
smelly food like onion, garlic, and
some spices can also cause bad breath.

The odour lingers while food particles stay in your mouth but these foods give you a double whammy, once they make it through your system, their stinks
chemicals travels through your blood stream to the lungs when you breathe them out.

Here are few tips on how to maintain a good and fresh breath:

1. BRUSH YOUR TEETH OCCASIONALLY WITH BAKING SODA.
The bacteria that causes bad breath thrive in
an acidic oral environment.
Brushing your teeth with baking soda helps to neutralize excess acids found in the oral cavity.

2. EAT FOOD RICH IN FIBER.
High fiber food actually helps prevent
halitosis. Avoid eating heavily
processed food that contains refined carbohydrates such as cookies, cakes, sweet and ice cream.

3. USE MOUTH WASH.
Some mouth wash or oral rinses are effective at preventing bad
breath, however you should never use alcohol based mouth washes because the alcohol makes the mouth very dry which would actually make the problem worse.

4. AVOID DRY MEDICATIONS.
Try not to take anti-depressants, pain reliever and antihistamine unless it is medically necessary.
These drugs inhibit saliva flow and can cause chronic dry
mouth.

5. CLEAN YOUR MOUTH AFTER EATING MEAT, FISH OR DAIRY PRODUCTS.
Practicing consistent and thorough oral hygiene is an effective prevention tool.

6. BREATH THROUGH YOUR NOSE
INSTEAD OF YOUR MOUTH.
Try to address any snoring or sleeping
apnea issues that could be affecting your breath and
causing dry mouth.

7. STOP SMOKING.
Studies have shown that smokers are at
higher risk of developing
periodontal disease.
Furthermore, people who smoke may also engage in other habits that promote this condition such
as drinking alcohol and suffering from chronic anxiety conditions that require exacerbating
prescription medication.

8.KEEP YOUR MOUTH POSTED BY DRINKING PLENTY OF WATER.
Proper oral care brush and floss your teeth at least twice a
day, be sure to get a tooth brush with soft bristles and also use
fluoride toothpaste.
Brushing and flossing helps to remove any
food and plaque which can be used as fuel source by the
anaerobic, sulfur
producing bacteria that are at the root of these problems.

9. TAKE A DIETARY SUPPLEMENTS.
Vitamin C, Vitamin E, Vitamin D
and Vitamin B are effective at helping your body eliminate
excess mucus and toxins naturally.

Healthy Eating Tips

HEALTHY EATING PART 8 (HOW CARBOHYDRATE-RICH FOOD IS ESSENTIAL TO THE BODY)

OUR SPIRITUAL FOOD
“WALK IN LOVE”
A new commandment i give unto you, that ye love one another; as i have loved you, that ye also love one another John 13:34

Dear Readers, here is another exciting sub Post from the Topic Healthy Eating Part 8 “How Carbohydrate-Rich Food Is Essential To The Body”

Carbohydrate is seen as the culprits behind the epidemic of diabetes and obesity by many people.

One of the major misconception is that carbohydrate-rich food contain too much sugar and its harmful to the body.
The truth is that, the sugar deposited in the plant food is a natural sugar or simple sugar and not the processed sugar.
The sugar derive from plant food rich in carbohydrate is the best and its suitable for the body cell.
Besides, the supposed harm of carbohydrate-rich foods are created by man rather than what is suppose to be inherited naturally from this plant foods invariably, what many people consumed are refined carbohydrates, which is poisonous to the body cells and tissues thereby creating room for different diseases to occur.

According to World Health Organisation (WHO), about 68% of death that occurred in 2008 were attributed to killer diseases such as stroke, heart disease, cancers, type 2 diabetes and obesity for which poor diets were contributing factors but those who live in societies that eat healthy plant-based diets rarely encounter these ailments.

Dr. Frank Shallenberger, M.D also stated that “regular eating of refined carbohydrates can make the liver become insulin resistant and has trouble regulating the level of sugar in the blood system.
As a matter of fact, carbohydrate-rich foods such as fruits and vegetables with medium glycemic index should constitute 50-80% of our daily calorie intake.

REASONS WHY CARBOHYDRATE-RICH FOODS SHOULD BE TAKEN DAILY
1. FOR ENERGY: Carbohydrate-rich foods supply the cell in the body with glucose to produce energy. The brain and the heart never sleep, they need constant supply of glucose derive from carbohydrate-rich foods to function properly.
The brain alone uses about 15-20% of energy in the body while it also uses about 25-30% of inhaled oxygen.

2. FOR FIBRE: The health benefits of high fibre diet can not be over emphasize, especially for the prevention and healing of cancer, obesity, heart disease and diabetes.
Fibre also act like a cleanser, thereby sweeping metabolic wastes out of the digestive system.
A study publish in nature’s journal obesity, showed that increase in soluble fibre reduce the amount of deep belly fat resistance, fatty liver disease and type 2 diabetes.
Specifically, there is no way we can up our fibre intake without increasing the consumption of carbohydrate-rich foods, since its the only source of fibre.

3. PH BALANCE: The human body need about 20% acidic food and 80% alkaline foods to maintain a proper PH balance. It is impossoble to maintain a PH balance with low intake of carbohydrate-rich foods.
Basically, the animal products we consume contain protein and fat, while carbohydrate food plant are the source of healthy alkaline foods to ensure PH balance and proper functions of the body organs.

To be candid, we need to consume much raw foods.
Raw foods contain high percent of unrefined carbohydrate. The only plant foods that can be eaten in raw form are Fruits, some Vegetables, such as Carrot, Cucumbers, Orange, Garden Egg, e.t.c.
There is nothing as good as eating raw food, it is a guaranteed means of maintaining a sound and healthy body.
Raw food restore dead cells, it provide sufficient oxygen and repairs damage tissue in the body.

N/B: Our take home message after reading this article, should be “More Carbohydrate, More Health”.

HAPPY WEEKEND IN ADVANCE TO YOU ALL MY FELLOW READERS.

Still blazing is my 3rd single title “Declaring Your Love”, join me lets declare God’s love as you download this track free of charge at, http://xchanger.mobi/v2/file.php?fid=516782

All Feedbacks And Comments Are welcome

Food

QUICK PASTA WITH VEGETABLE SAUCE

 

Pasta is generally a simple dish, but it comes in many varieties due to its versatility. Pasta is also prepared in light lunches, such as salads or large portion sizes for dinner. It can be prepared by hand or food processor and served hot or cold. Pasta sauces vary in taste, color, and texture. When choosing which type of pasta and sauce to serve together, there is a general rule regarding compatibility. Simple sauces like pesto are ideal for long and thin strands of pasta while tomato sauce combines well with thicker pasta.

Talking about Thicker and Chunkier Sauces, they have the better ability to cling onto the holes and cuts of short, tubular, twisted pasta. The extra sauce left on the plate after all of the pasta has been eaten is often mopped up with a piece of bread.

In cooking terms, a sauce is liquid, cream or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. A sauce is a French word taken from the Latin salsa, meaning salted.

So in today’s article, I will be discussing on how to make a quick pasta with a vegetable sauce. You know, each traditional pasta dish is defined by a specific kind of pasta, a specific cooking style and a specific sauce or condiment. There are a large number of evolutions and variants of the traditional dishes. Pasta is also often used as a complementary ingredient in some soups, but these are not considered pasta dishes.

This tomato sauce comes together quickly and beats bottled sauce by a mile with less fat, less sodium, and more flavor.

Sit tight and relax while we move on to the article.

 

RECIPES

  1. 3 canned plum tomatoes (peeled)
  2. 1 tablespoon lemon juice
  • 1 teaspoon olive oil
  1. 2 teaspoon chopped fresh basil or parsley
  2. 1 clove garlic (minced)
  3. 6-ounce medium shell pasta
  • ½ cup frozen green beans
  • 2/3 cup frozen corn
  1. 1 tablespoon crumbled feta cheese
  2. ¼ cup sweet red pepper (well seeded and chopped)

 

PROCEDURES

  1. In a clean food processor or blender, add together the tomatoes, lemon juice, and the olive oil, process all till they become smooth.
  2. Now is the time to add the garlic, the basil or parsley, process them using the turn on/off button just until the mixture is well combined, set aside.
  3. In a clean large saucepan of boiling water, cook the pasta for about 5minutes, when this is done, add the green beans and cook for 2minutes, after that add the corn and pepper and cook for 1minutes or till the pasta is well cooked and all other vegetables added are crisp-tender.
  4. Drain well and transfer it into a large bowl (remember anything you are using in cooking must all be washed and clean to avoid sands in the meal).
  5. Add the tomato mixture and the feta cheese, toss to combine. After that, it is ready for consumption.

SERVINGS PER RECIPE: 2

HINT

This dish can be packed in an airtight container and served cold as a pasta salad. This pasta dish can be accompanied with Garlic Bread Sticks and Melba Toast, in order to give it a savory taste.

 

Enjoy This Mouth Watery Dish! Happy Cooking. See You All Next Week

Don’t Forget to Visit Our New Website www.foodieafricana.com

Enjoy Your Weekends.

Foodie Update, Naija Foodie Update

FOODIE UPDATE (Why we should stop eating wheat foods)

We will take a brief vacation today from the ongoing running series on CHRONIC INSOMNIA AND TRAINLOAD OF TROUBLES, which has run in two parts. The series is yielding ground to two publications, which have been making the rounds in many chat groups on the social media, including some of the friendship groups to which I belong.

When I first read about the dangers of eating wheat, I almost responded like a Doubting Thomas. Wheat?, I wondered. We have eaten wheat since goodness knows when! Until the Nigerian bread market became fraudulent, mixing white flour with wheat flour and passing it off as whole wheat flour and bread, I ate wheat bread for breakfast almost everyday. The shocking discovery is that man has now done to wheat what they have done, and are doing, to other food crops, modifying them from the way Mother Nature gave us these food crops and transforming them into states that would make them grow faster, more resistant to infections, keep longer and yield more money in the market. Quite naturally, the transformation alters, also, the natural ratios in which the constituents co-exist, and yield new radiations which the body now has to adapt to.

The second article, on asparagus, a long-known kidney cleansing herb, is considered for a mention in this column in the state in which it has been lifted from the social media because it may have, as suggested, an important role to play in the cure of cancer and other diseases which plague us today not only in Nigeria but worldwide.

My apologies go to the authors of these articles and to other original sources, which may have been lost through posting and reposting on the social media. Because of this it is not possible to give them their due credit for the publication. Nevertheless, I thought of republishing them because it is the wish of this authors and sources that this be done because of the health they believe doing so will afford the health of humanity

Foodie Naija Update, Foodie Naija Updates, Foodie Naja Update, Foodie Update

FOODIE UPDATE (Ethiopia denies emergency food aid will run out within weeks)

Ethiopia has denied suggestions by UN officials that it will run out of emergency food aid for millions of people by the end of this month.

The UN’s World Food Programme said 7.8 million people affected by drought would be left without food assistance.

But Ethiopian officials put the number of those affected at 1.7 million and said they would receive new help either from donors or the government.

Ethiopia has been struggling following successive failed rains.

Famine has been declared in South Sudan, and there have been warnings of famine in north-east Nigeria, Yemen and Somalia.

Ethiopia’s commissioner for disaster risk management Mitiku Kassa said: “It’s true that in some areas food will run out by the end of the month but this will only affect around 1.7 million people.

“We expect the donor community to step in to fill that gap and we are hopeful. But if they fail to do that, we will have to use some of our development budget to provide emergency assistance to our people.”

  • Can Ethiopia cope with worst drought in decades?

Earlier reports suggested that the Ethiopian government did not have the funds to cope by itself, although analysts have acknowledged it has got better at coping with droughts than in previous years.

The government allocated $381m (£300m) extra over the last two years, but aid experts have questioned whether this can be sustained for a third year.

Ethiopia is in a “dire situation”, according to John Aylieff of the World Food Programme.

“We’ve got food running out nationally at the end of June,” he told reporters on Friday.

“That means the 7.8 million people who are in need of humanitarian food assistance in Ethiopia will see that distribution cut abruptly at the end of June.”

His words were echoed by John Graham, of Save the Children

He told AFP news agency: “After [the food runs out], we don’t know what is going to happen. And without that basic food then you will have problem falling into severe malnutrition because people are not getting any food.

“These children become severely malnourished and that’s where you have a very dangerous situation.

Foodie Naja Update, Foodie Update

FOODIE UPDATE (Free Range Poultry Production Rising in Zimbabwe)

ZIMBABWE – The growing interest in indigenous foods by many Zimbabweans could be the break that local free-range poultry farmers have been waiting for in a market that has been dominated by hybrids.Over the past five years or so, numerous traditional food eateries have been opened, while hotels have been putting traditional dishes on their menu. This has served to push demand even in supermarkets as some people prefer to cook for themselves at home instead of spending a small fortune on one meal.

Such is the rising popularity for meals that include free-range chicken, guinea fowl, turkey, rabbit and duck meat to go along with traditional starches such as isitshwala samabele (sorghum) and brown rice.

While almost every household in rural areas has always kept free-range chickens for food and a few have sold a bird here and there to help raise money for use around the home, commercial free-range chicken production is a fairly new concept in most areas, according to Chronicle.

This has led to the rise of organisations such as the Zimbabwe Free-range Poultry Producers’ Association that seeks to help farmers take up free-range farming as a way to grow financial and food self-sufficiency in line with tenets of Zim-Asset.

ZFRPPA secretary general Beauty Jiji says free-range poultry farming can empower women and youths to produce enough to feed themselves and the nation thus creating employment as well as food self-sufficiency.

“Free range birds are natural, healthy and tastier than broiler chickens. So while broilers and layers are easier to produce, free-range products can competitively enter the market if given the chance,” she said.

Free-ranging is simple and economically viable when it comes to feeding and Ms Jiji’s organisation has been recruiting and training farmers on rearing free-range birds and other animals such as rabbits, goats and cattle. Farmers have also been taught cheap and easy ways to prepare feed for their birds.

Free range chickens can feed on a normal diet of grass, worms and bugs as they are allowed to freely roam about and access sunshine for long stretches of time each day. Enough time to source their daily protein is a requirement to ensure optimal growth.

There are, however plenty of others foods that free-range birds can feed on, which include small grains such as millet, sorghum and ground maize as well as fish meal, cotton seed, sunflower cake, maize germ and bone meal.

These are foods that farmers can grow and prepare on their own at minimum cost, and therefore, are affordable to rural farmers. Experts say farmers can actually produce enough small grains to feed themselves as well as their chickens thus reducing their food bill while reaping their nutritional benefits.

While most members of ZFRPPA are still producing on a small scale, Ms Jiji says there are some members who now have more than 3000 birds and have sourced markets for their produce.

The problem however has been maintaining a consistent supply once a market is found.

“We have the opportunity to supply the local market. Last year we got a deal to supply a local supermarket but we could not go back because our farmers failed to consistently supply the agreed number of chickens every week,” said Ms Jiji.

She said there is need to change the mindset of women and youths who are practicing free-range farming so that they understand how commercial production works.

“Once we have organised ourselves, we can then start to produce seriously and be able to meet demand consistently,” she added.

Foodie Naja Update, Foodie Update, Naija Foodie Update

FOODIE NAIJA UPDATE (Blockchain seen as tool in food safety)

The food industry is turning to the same technology used by virtual currencies to strengthen food safety and inventory management by tracking meats and crops from farm to table.Working with IBM, retail giant Wal-Mart Stores is testing the technology system on mangos in the United States and pork in China.

Blockchain, the underlying technology behind virtual currency bitcoin, is a digital system that allows counter parties to transact using individual codes for goods.

“I see a lot of potential to create what I call a digital and transparent food system,” said Wal-Mart food safety vice president Frank Yiannas.

The technology enables different parties in the supply chain to share details such as the date an animal was slaughtered or the weather conditions at harvest time.

Data can be stored through a photograph on a smartphone that is transmitted onto a dedicated platform.

The system also can also counter fraud and mistaken deliveries, champions of the technology say.

“The advantage of blockchain is that the ledger is immediately updated and all the parties have access to the latest information,” said Bill Fearnley, Jr. an expert at market intelligence firm IDC.

Supporters of blockchain are especially keen to address salmonella and other food safety problems that can cause health scares that weigh on corporate reputation and damage sales.

The technology allows a more efficient response if there is a problem, enabling companies to locate the source of an incident more quickly, Yiannas said.

He pointed to a 2006 case where it took hundreds of investigators and two weeks to identify the source of bad spinach under a paper-based system.

But blockchain “reduces tracing from days to seconds,” Yiannas said. “The more accurately you can track food, the better.”

Demand for transparency

The other great virtue of blockchain is enhanced transparency by letting consumers look up key information on where food comes from, an asset amid growing concerns about genetically-modified crops and artificial ingredients.

That additional transparency also can help promote more desirable practices.

British online startup Provenance used blockchain technology to test tuna caught in Indonesia to help corroborate claims the fish were responsibly caught.

The technology also has been embraced by companies in the jewelry business to fight the sale of so-called “conflict diamonds,” which come from war-torn regions.

“Our goal is to provide transparency at every step of a diamond’s journey and ultimately re-shape the way we trade diamonds globally,” said Leanne Kemp chief executive of Everledger, a British company that tracks diamonds from the mines to jewelry stores.

But to completely function as a system, all the parties need to participate, Fearnley said.

Danish shipping giant Maersk estimates the technology could save billions of dollars by eliminating fraud and incorrect deliveries. It is testing the technology with container ships between Kenya and the Netherlands.

But the transition will require investment. A refrigerated product raised in Africa and shipped to Europe requires at least 30 people with some 200 interactions among parties, including customs, taxes, and food safety oversight.

Food, Soup, Soup

EFERE INE (NATIVE FISHERMAN SOUP)

Hello esteemed readers, welcome back.
I will be delving back to the Efik Dishes in today’s article. Sit back and relax while i take you down to it.

Efik dishes are mainly foods from the rivers that characterize their very existence. All Efik clans and sub-clans are located by river banks or creeks and so their nutritional culture derives from the seas. Their source of protein is mainly from the fish though most times from meat captured both from waters and forests. The fish sources range from shelled fishes of all kinds including periwinkles, mussels, oysters and clams; crustaceans like shrimps, lobsters and prawns, to a variety of species of fish like catfish, flatfish, scaled fish and the like
This soup is a creation of a fisherman (Oko Iyak) in the creeks. Ine is a shack where the fishermen stay while on their fishing expedition. These men could leave their homes for several weeks at a time. They usually stay to smoke some of the fish and shrimps in preparation for the market. Out there, they survive on sea food.
Though it does not really matter the kind of fish you use, be it cat fish, crocker or so as long as it is fresh fish. Like mine I used the Shinny nose type of fish (Edeng). This is the king of all fishes (Obong Iyak) for we Efiks. according to some, this fish was eaten by the affluent back in the day. It was expensive and very scarce unlike the cat fish (Inanga) that was a staple in most houses. Edeng is still expensive and usually sells out fast. My mom grand mom spent most of her at the beach (Esuk) in the village when some fishermen docked with the day’s catch. She would buy some and bring back home each time I go visiting she would then prepare this soup for all to eat. The price usually doubles at the fish market in Calabar.

RECIPES
i. Shrimp (Ndek Obu)
ii. Shinny Nose Fish (Edeng)
iii. Clams (Nkob)
iv. Fresh Pepper (Ndek Ntokon)
v. Onions (Oyim)
vi. Fresh Curry Leaf (Iko)
vii. Water for steaming and cooking (Mmong)
viii. Crab (Nkongo)
ix. Perewinkle (Usosioho Mfi)

PROCEDURES

1. Cut the fish in medium size, ensure to remove the fins and the gills, after that wash it with clean water before using hot or warm water to wash it thoroughly and rinse with clean water before adding it to a clean sauce pan.

2. Finely clean up the shrimp and clams for free eating, wash and add in the sauce pan of the fish then season with pepper, onions, salt, after that steam for about 5minutes. After that remove from heat. Separate the broth and set aside.

3. Heat the palm oil for about a minute or less, add the fish into the hot oil, add more pepper, clams and shrimps, then add the broth and allow to simmer for 5minutes.

4. If the broth is not enough add some more water or little water depending on the quantity you need. Taste to know if the seasonings are enough, if they are not add more pepper and salt to taste. But if the taste is ok allow it. After this, add a stem of Iko (fresh curry) for the aroma. Iko is fantastic aroma for sea food dishes.

Hint:

You don’t need too much water in this soup. The idea is for the person eating it to be able to grab chunks of fish and other sea foods for every ball of eba. that is the only way you can enjoy it.

Efere Ine is simple to prepare. You basically just need fresh fish, palmoil and your spices. Or you can throw in whatever seafood that you fancy.

Happy new month all. see you next week.

Foodie Update

FOODIE UPDATE (What Is The Best Food And Drink To Help Students Focus?).

I t’s heads-down revision time for exams and dissertations. The pressure’s on, so you’ll want all the help you can get to aid your memory and raise your grades (without smart drugs or cheating). Nutrition experts say that eating well can make a real difference to your revision regime – so what brain-boosting food and drink do they recommend?How much caffeine is too much?

Coffee, green tea and energy drinks are staples of the all-night library stint. But how much caffeine is too much?

“Caffeine – particularly coffee – can have numerous benefits extending to cardiovascular health, insulin sensitivity,

prevention of type 2 diabetes and acting as a potent antioxidant,” says nutritional therapist Daniel O’Shaughnessy. “However, while caffeine may make you more alert, individuals can build up a tolerance meaning this is short-lived. Caffeine can also increase blood sugar and eventually lead to dips causing lack of focus and energy.”

“It’s also worth bearing in mind that people react differently to caffeine,” says nutritional therapist Joanne Crovini. It has the potential to increase levels of the stress hormone cortisol. “Some people can drink it at midnight and go straight to sleep, whereas other people get teeth clenching and feelings of anxiety after a small amount.”

Most adults can tolerate single doses of caffeine up to 200mg and a daily intake of up to 400mg without any concerns, nutrition scientist Sarah Coe says; a mug of instant coffee is around 100mg and a cup of tea is 75mg of caffeine. “Remember that energy drinks and some soft drinks contain caffeine too, and coffee from a coffee shop may be stronger than coffee made at home. As broad advice I’d say stop drinking caffeine by 2pm and have a maximum of two cups of coffee or equivalent a day, but be aware of your own reaction to it.”

Wholegrains

Wholegrain foods will stave off hunger (advice on cooking some of them can be found here). Examples include porridge and wholemeal bread. Crovini explains that combining wholegrain with protein will help keep blood sugar levels balanced, which is essential for mood and concentration.

O’Shaughnessy agrees. Buying grains in bulk with your housemates is a great way to save money, as is avoiding the more overpriced “fad” grains, he says. “Brown rice, oats and buckwheat are good, cheap alternatives,” he says, adding that the high levels of magnesium in buckwheat also helps to calm nerves.

Nuts and berries

Berries and nuts are a convenient snack that pack a nutritional punch. “Blueberries, like many dark coloured fruits and vegetables, have a high antioxidant content, which is thought to protect the brain from oxidative damage and slow age-related decline,” explains Crovini. Frozen berries are usually cheap, last longer and don’t lose their nutrients when frozen. Less healthy are flavoured and coated nuts, which contain added oil, salt and sugars.

Ditch the supplements

Doctors often recommend taking vitamin supplements to top up on the nutrients you need – but these can be expensive. Fortunately, they’re not the only option. “Food should always come before supplements and the key to getting as many nutrients as possible is to eat as varied a diet as possible, with lots of different colours,” says Crovini. “Use frozen berries and dark green vegetables like savoy cabbage, which are reasonably priced.”

Coe agrees: it’s better to get everything you need from food and drink: “For example, oranges not only contain vitamin C [which boosts the immune system] but also fibre and other components that you can’t get packaged together in a tablet.”

Dark chocolate

Dark chocolate has a mild effect on

increasing blood flow and reducing blood pressure, due to the polyphenol content, says Crovini. “It’s also a good source of magnesium, which is an essential mineral for relaxation.”

O’Shaughnessy recommends choosing chocolate that’s 80% or more in cacao to avoid any negative effects to teeth, skin and weight. The darker the chocolate, the less sugar in it.

Water

A recent study by the University of East London and University of Westminster found that keeping hydrated can boost attention by almost 25%. “We found that drinking even a really small amount of water (25 ml) resulted in improved performance on a test of attention,” says Dr Caroline Edmonds, who co-authored the research. Drinking 300 ml improves memory performance and can improve your mood as well.

The experts’ recommended library lunch.

Base your lunch on starchy foods, particularly wholegrain varieties, Coe says. Sandwiches, wraps and bagels are quick and easy to prepare, or you could use leftovers from the night before to make a pasta, rice or couscous salad.

Grainy salads with canned fish and vegetables are good if you don’t fancy bread. Tinned mackerel with beetroot, roasted sweet potato cubes, lots of green leaves like rocket or watercress and some pumpkin seeds, are ideal, Crovini says. Or try canned salmon with brown rice, canned chickpeas, chopped cucumber and tomato.

For sweetness, you’ll want the usual healthy stuff: a small pot of natural yogurt with either an apple, some berries or a chunk of dark chocolate.

Don’t skip meals, Crovini adds. Eating regularly will help keep blood sugar balanced and feed the brain with the fuel it needs.

Foodie Update

FOODIE UPDATE (Is In-flight food a health risk? let’s see)

You may have drooled over all those advertisements from many airlines that tout how tantalising their in-flight meals are – but are these promises just a flight of imagination on the airlines’ part?

A new book, Gastrophysics: The New Science Of Eating, has come out to back what many travellers have come to believe and tolerate – airline food is just edible, but is nothing much to write home about on a postcard supplied by the airline.

But they may not have known that the underwhelming in-flight meals are also a health risk as they have more calories.

“The lower cabin air pressure, dry cabin air and the loud engine noise all contribute to our inability to taste and smell food and drink,” the book’s author, Professor Charles Spence, a lecturer at Oxford University, told the Business Insider.

“Because sound suppresses sweetness perception, you have to add about 15 to 20 per cent more sugar to the foods we eat while in the air to give the same taste perception.”

According to Prof Spence, there are other factors to explain why passengers could end up at the destination airport heavier than when they first board the plane.

“There is the boredom,” he told the Daily Telegraph in another interview. “With nothing else to do, food becomes an appealing distraction. And when it is being offered for free, it will be even harder to resist.”

Many plane passengers would surely have noticed other people on board badgering the stewardess for second helpings, from bread to desserts, and regular servings of both alcoholic drinks and fruit juices.

This is despite knowing that the air in an aircraft is very dry and, coupled with the diuretic effect of drinking alcohol, they may become dehydrated much faster than on the ground.

The amount of eating and drinking is also driven by the in-flight entertainment. “Another really big problem is the movie or television show you watch,” said Prof Spence. “It is not uncommon to find people eating as much as a third more food with the TV show on.”

The figures, at least for British travelers, are not likely to put anyone on cloud nine,

Prof Spence’s book cites research which suggests that the average Briton consumes nearly twice the recommended daily intake of calories while heading to their destinations.

“It has been estimated,” he wrote, “that the British consume more than 3,400 calories between their check-in at the airport and their arrival at their destination.”

But while some airlines try to offer healthier options, the relentless dogfight for business – amid rivalry with budget airlines and pressure to keep ticket costs competitive – means that many players cannot afford to fly the extra mile for nutritional value.

“More often than not, though, the airlines have opted to load the food they serve with even more sugar and salt, to enhance the flavour,” Prof Spence told the Daily Telegraph.

“No surprise, therefore, that the food served these days isn’t the healthiest.”

Travel experts have noticed another ploy adopted by airlines – roping in celebrity chefs to give their menus a touch of glamour. Prof Spence is not impressed, however.

“I have yet to see any evidence to support the claim that the chef’s interventions… actually led to a significant increase in passenger satisfaction,” he wrote.

On this, he is backed by noted chef Gordon Ramsay who rarely minces his words.

“I worked for airlines for 10 years, so I know where this food’s been and where it goes, and how long it took before it got on board,” he told the Refinery29 website recently.

Most meals are made between 12 and 72 hours ahead of the time that they are dished out on the plane.

Professor Peter Jones, former professor of travel catering from Surrey University, told the Daily Mail: “It can be kept in a chilled stage for five days under the internationally recognised food hygiene standards.”

Ramsay’s method to beat the inflight food blues? Going for a snack at an Italian bar in the airport before his flight.

Meanwhile, disgruntled plane passengers are fighting back. They have documented shocking examples of in-flight food, complete with photographs.

Postings in a website called Airlinemeals.net have gone viral with the hundreds of images which show what is served at more than 9,000m.

But all is not lost, at least for those who fly on Asian airlines.

Indeed, the site’s anonymous founder and webmaster, a 35- year-old graphic designer from Holland, praises Asian airlines for their menus.

“I would say airlines from Asia get the best results… Singapore Airlines, Japan Airlines, Cathay Pacific, Thai Airways International, Emirates… and from my own experiences, I would like to add Qatar Airways and Vietnam Airlines,” he said. “‘They’re all top notch.”

Foodie Update

FOODIE UPDATE (Kenya lags behind in exploiting potential in sea fishing)

The extent to which Kenya is yet to exploit its marine fishing potential is now clear, with the country being among the worst in Africa when it comes to sea fishing, a review of global fisheries data by Nation Newsplex shows.

Of the 38 African countries that have a coastline, only six landed a smaller catch of sea fish, crustaceans and molluscs than Kenya did in 2015.

According to data from the United Nations Food and Agriculture Organisation (Fao), Kenya landed a total of 8,496 tonnes from those three categories in 2015.

 

LEADING COUNTRIES

Even when the revised 2015 figure of 9,299 tonnes contained in the 2017 Economic Survey is included, Kenya’s ranking, which places it only ahead of Equatorial Guinea, Guinea Bissau, Eritrea, DRC, Djibouti and Sudan, does not improve.

The biggest sea fishing country in Africa was Morocco, which landed 1.35 million tonnes, 159 times more than Kenya’s catch.

It was followed by South Africa (564,000), Namibia (507,000), Angola (457,702), Senegal (393,867), Mauritania (388,776), Nigeria (372,457), Ghana (243,181) and Mozambique (193,567).

Together, these nine countries account for three quarters of all the marine fish, crustaceans and molluscs caught by African countries.

In East Africa, Tanzania caught 61,304 tonnes, which was more than six times Kenya’s catch of 8,496 tonnes in 2015, while Somalia, which has faced protracted instability, landed 29,800 tonnes of sea fish.

According to Fao, Kenya could catch up to 300,000 tonnes of fish from the Indian Ocean sustainably every year, about 30 times the current catch.

OVERFISHING

Although freshwater fish currently make up 93 per cent of Kenya’s total catch, recent years have seen declines in the amount of fish landed, partly due to the overfishing of some species.

For example, from 2012 to 2016, Kenya’s freshwater catch fell 18 per cent, from 145,150 tonnes to 119,550 tonnes.

Lake Victoria, the source of 75 per cent of Kenya’s fish, accounted for 98,666 tonnes in 2016, a 10 per cent drop from the year before and a 31 per cent increase from the 143,908 tonnes landed in 2006.

Lake Turkana is the second largest single source of freshwater fish in Kenya.

However, its catch has dropped 58 per cent from 2009, when 9,445 tonnes were captured to 2016, when only 3,693 tonnes of fish were landed.

Although catches at man-made fish farms surged by almost 400 per cent to 24,000 tonnes from 2009 to 2014, they then fell by nearly 38 per cent to 14,952 tonnes in 2016.

Increasing imports of freshwater fish, particularly from China, show that local fisheries may not be adequate for the country’s needs.

Increasingly, Kenyans have seen Chinese fish on local supermarket shelves.

ILLEGAL FISHING

From 2014 to 2015, imports of fish from China grew 60.2 per cent from Sh624.1 million to Sh1.02 billion according to the Kenya National Bureau of Statistics (KNBS).

As it races to increase its bounty from the sea, Kenya faces challenges from foreign fleets that fish far from their home countries.

In 2014, President Kenyatta said that Kenya loses Sh10 billion from illegal fishing in its exclusive economic zone.

According to research carried out by the University of British Columbia in Canada, the largest country fishing in African sea waters is China, which in 2011 had a catch of 3.1 million tonnes a year.

African waters constitute the largest distant water source of fish to China, more than Asia, where China landed one million tonnes, Oceania (980,000 tonnes), Central and South America (182,000 tonnes) and Antarctica (48,000 tonnes) the same year.

 

ARTISANAL FISHING

Earlier this year, the New York Times reported that China has a distant-water fleet of at least 2,600 boats, the largest search fleet in the world, and 10 times the United States’ own distant water fleet. Kenya has only one.

Fishermen in Kenya’s Indian Ocean coasts are ill equipped to respond to the fisheries from overseas.

Fao statistics from 2014 show that a total of 2,913 fishing craft were used actively in marine fishing, of which nearly half (47 per cent) were dugout canoes.

Dhows that are flat at one end made up 22 per cent. Other crafts included hori (11 per cent), Dau (9 per cent), ngalawa (6 per cent), mtori (3 per cent) and rafts (1 per cent).

 

FISHING ZONES
China is the world’s largest marine fishing nation, and landed 15,314,000 tonnes of fish in 2015, according to official Fao figures.

That accounted for 19 per cent, or nearly one in five of all the fish caught worldwide that year.

China caught more than double the next largest fishing country, which was Indonesia, at six million tonnes.

The United States, Peru and the Russian Federation round out the top five marine fishing countries in the world.

For purposes of statistical analysis, Fao divides the world’s seas into zones called fishing areas.

 

OFFSHORE PATROL

Kenya’s fishery is located in the Western Indian Ocean fishing area, which landed 4.66 million tonnes of fish in 2015.

However, much of that fish did not go to African countries.

For example, Kenya, which landed 9,929 tonnes according to revised data, and Tanzania which landed 61,304 tonnes, together constituted only 1.5 per cent of the total in the entire western Indian Ocean fishing area.

In the 2017-2018 budget, the government allocated Sh400 million for the development of designated ports where deep water vessels can land their catch, and the commissioning of an offshore patrol boat to deter illegal fishing.

According to a report by the National Treasury, the government also plans to create the Kenya Fisheries Service.

Mombasa County has also begun a boat construction programme through which it aims to construct 14 10-tonne boats for deep sea fishing.

According to an April 12 2017 report by Baraka FM, the first boat, MV Mombasa 001, had landed 6.1 tonnes of fish from eight voyages since its maiden voyage on November 24.

Dessert, Food, Snacks

RICH CHOCOLATE PUDDING

What do we mean by the word chocolate pudding?

When we call the name chocolate puddings it simply means, a class of dessert with chocolate flavors. There are basically two types of chocolate puddings.
1. Boiled and Chilled Dessert version. Has the texture of a starch and custard, and it is mostly eaten in Canada, South-East, U.S and in Sweden.
2. Steamed/Baked version. This has a texture of a cake and it is popular in the U.K, New Zealand and Australia.
Chocolate pudding is a relatively light dessert in comparison to others.
Chocolate puddings are usually made with milk, sugar, flavored with vanilla and chocolate. It is thickened with corn starch or flour. But most people prefer using egg in making their chocolate puddings. Let me show us how to make this dessert without add egg to it.
Here is a creamy dessert that tastes sweet on the lips but it won’t cling to your hips. Lol! For a slimmer pudding, replace the low-fat milk with slim-milk. You can as well replace the sugar with honey.
NUTRITIONAL FACTS:
Calories 192
Calories from fat 6.2g (29%)
Total fat 129
Saturated fat 3.7g (26%)

RECIPES
i. 6 strawberries for garnishing (optional) 2 cups low fat milk (1%)
ii. 2 tablespoon of sugar or honey
iii. 1 tablespoon corn starch
iv. 1 tablespoon cocoa
v. 1 teaspoon vanilla
vi. 1 square (1ounce) semi sweet chocolate (finely chopped)
vii. 1 banana for garnishing (optional)
viii.
ix. 1 cup non-fat whipped topping for garnishing (optional)

PROCEDURES
1. In a medium clean sauce pan, whisk together the milk, sugar or honey, corn starch and cocoa until the blend well. Then whisk over medium heat until the mixture comes to a boil.
2. Get the sauce pan off the heat, stir in the chocolate, over a low heat slowly bring the mixture to boil. Stir continuously and allow it to boil for 2 minutes before adding the vanilla. Stir again.
3. Spoon in the puddings into four 6 ounce dessert glasses or custard cups, cover it with a plastic wrap (be sure that the plastic touches the surface of the pudding to prevent a skin from forming).
4. Refrigerate it for at least 1-2 hours or until it becomes well chilled, then serve it.
To enjoy this dessert, you need to serve it well garnished with banana, whipped topping and strawberries (though it is your choice to choose what to serve or garnish it with).

N/B:   SERVINGS PER RECIPE: 4