Types of olive oil

Generally, olive oil is extracted by pressing or crushing olives. Olive oil comes in different varieties, depending on the amount of processing involved. Varieties include:
Extra virgin - considered the best, least processed, comprising the oil from the first pressing of the olives.Virgin - from the second pressing.Pure - undergoes some processing, such as filtering and refining.Extra light - undergoes considerable processing and only retains a very mild olive flavour.
When buying olive oil you will want to obtain a high quality EXTRA VIRGIN oil. The oil that comes from the first "pressing" of the olive, is extracted without using heat (a cold press) or chemicals, and has no "off" flavors is awarded "extra virgin" status. The less the olive oil is handled, the closer to its natural state, the better the oil. If the olive oil meets all the criteria, it can be designated as "extra virgin".

What is pure and light olive oil? "Pure" olive oil is made by adding a little extra virgin olive oil to refined olive oil. It is a lesser grade oil that is also labeled as just "olive oil" in the U.S.
"Light" olive oil is a marketing concept and not a classification of olive oil grades. It is completely unregulated by any certification organizations and therefore has no real precedent to what its content should be. Sometimes, the olive oil is cut with other vegetable oils.

How to care for your olive oil

Resist the temptation to place your beautiful bottle of olive oil on the windowsill. Light and heat are the #1 enemy of oil. Keep olive oil in a cool and dark place, tightly sealed. Oxygen promotes rancidity. Olive oil is like other oils and can easily go rancid when exposed to air, light or high temperatures.

You can of course buy extra virgin olive oil in any grocery store. A good source on the internet for extra virgin olive oil .

Olive oil versus canola oil

Do not fall into the hype which is put out by traditional medicine regarding the promotion of canola oil (rapeseed) as superior due to its concentration of monounsaturated fatty acids.

Olive oil is far superior and has been around for thousands of years. Canola oil is a relatively recent development and the original crops were unfit for human consumption due to their high content of a dangerous fatty acid called euric acid.

If the taste of olive oil is a problem, or if you are frying or sautéing food, then you should consider coconut oil. Many nutritionally misinformed people would consider this unwise due to coconut oil's nearly exclusive content of saturated fat. However, this is just not the case. Because it has mostly saturated fat, it is much less dangerous to heat. The heat will not tend to cause the oil to transition into dangerous trans fatty acids.

Olive oil and heart disease, cure

Olive oil and heart disease

Studies have shown that people who consumed 25 milliliters (mL) - about 2 tablespoons - of virgin olive oil daily for 1 week showed less oxidation of LDL cholesterol and higher levels of antioxidant compounds, particularly phenols, in the blood.(4)
But while all types of olive oil are sources of monounsaturated fat, EXTRA VIRGIN olive oil, from the first pressing of the olives, contains higher levels of antioxidants, particularly vitamin E and phenols, because it is less processed.
Olive oil is clearly one of the good oils, one of the healing fats. Most people do quite well with it since it does not upset the critical omega 6 to omega 3 ratio and most of the fatty acids in olive oil are actually an omega-9 oil which is monounsaturated.

Olive oil and colon cancer

Spanish researchers suggest that including olive oil in your diet may also offer benefits in terms of colon cancer prevention (5). Their study results showed that rats fed diet supplemented with olive oil had a lower risk of colon cancer than those fed safflower oil-supplemented diets. In fact, the rats that received olive oil had colon cancer rates almost as low as those fed fish oil, which several studies have already linked to a reduction in colon cancer risk.

Olive oil's health benefits

Olive oil's health benefits

The greatest exponent of monounsaturated fat is olive oil, and it is a prime component of the Mediterranean Diet. Olive oil is a natural juice which preserves the taste, aroma, vitamins and properties of the olive fruit. Olive oil is the only vegetable oil that can be consumed as it is - freshly pressed from the fruit.

The beneficial health effects of olive oil are due to both its high content of monounsaturated fatty acids and its high content of antioxidative substances. Studies have shown that olive oil offers protection against heart disease by controlling LDL ("bad") cholesterol levels while raising HDL (the "good" cholesterol) levels. (1-3) No other naturally produced oil has as large an amount of monounsaturated as olive oil -mainly oleic acid.

Olive oil is very well tolerated by the stomach. In fact, olive oil's protective function has a beneficial effect on ulcers and gastritis. Olive oil activates the secretion of bile and pancreatic hormones much more naturally than prescribed drugs. Consequently, it lowers the incidence of gallstone formation

Olive oil... zaitoon kaa tail, urdu

Ginger recipes

Ginger Cinnamon Tea Ingredients:

1/2 cup thinly sliced fresh ginger

6 cups water

2 cinnamon sticks

2 tablespoons honey

In a saucepan, simmer the ginger, cinnamon sticks, and water for about 20 minutes. Add honey and strain tea through a sieve or tea strainer.

Ginger LemonadeIngredients:

3 cups granulated sugar

4 quarts water 10-14 slices fresh ginger root

4 cups fresh lemon juice
Combine sugar, water and ginger root in a pan.

Heat to boiling, stirring occasionally. Remove from heat.

Stir in lemon juice.

Cool for about 15 minutes. Remove the ginger. Pour into a covered pitcher and chill for at least 1 hour. Serve with ice.

Lemon Ginger Thyme MuffinsFrom Dannon.com

Ingredients:

1 cup DANNON®

Plain Yogurt2 cups

all-purpose flour1 teaspoon

baking soda1 teaspoon

ground ginger1/2 teaspoon

salt1/2 cup

canola oil

1 cup granulated sugar

2 large eggs

1 cup golden raisins

2 tablespoons fresh chopped ginger

1 tablespoon lemon zest

1 tablespoon chopped fresh thyme

Lightly grease 2 mini-muffin pans or 1 muffin tin (12)

Pre-heat oven 350°F.

Sift together flour, soda, ground ginger and salt;

reserve. With a mixer, cream oil and sugar.

Add eggs and mix well. Mix in flour and yogurt, alternatively, ending with flour.

(This is a basic muffin batter.)

Fold in raisins, fresh ginger, lemon zest and thyme.

Scoop batter into prepared muffin tins and bake: mini muffins for 18-20 minutes/large muffins for 22-25 minutes.

Cool on a rack before serving. Makes 12 large muffins or about 48 mini muffins.

Ginger Cookies

Ingredients:

1 cup plus 5 tablespoons all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt 10 tablespoons

(1-1/4 sticks) butter, softened

1/2 cup (lightly packed) light brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground allspice

2 teaspoons grated lemon zest

1/4 cup grated fresh ginger

1/4 cup molasses

Sift the flour, baking soda, and salt together into a bowl and set aside.

At medium speed, cream the butter, brown sugar, cinnamon, allspice, lemon zest, and ginger together in a bowl until light and fluffy, 2 1/2 to 3 minutes.

Scrape the bowl with a rubber spatula while mixing.

Add the molasses and mix on low speed for several seconds.

Add the flour mixture and mix on low speed until the mixture is fluffy again.

Scrape the bowl.

Divide the dough in half. Form logs of each half and wrap tightly in waxed paper.

Chill the dough for 2 hours. After 2 hours gently roll the wrapped dough back and forth on the work surface to smooth out the cylinder.

Refrigerate again for 4 to 6 hours or overnight.

Fifteen minutes before baking preheat the oven to 350 degrees.

Line several baking sheets with parchment paper, or leave them ungreased.

Cut the rolls into 1/4-inch-thick slices.

Place the cookies 1 inch apart on the prepared baking sheets.

Bake until they are crisp and firm, with brown edges, 14 to 16 minutes.

Cool on the baking sheets. Store covered, or freeze for up to two weeks. Makes 40 cookies.

Ginger Dill Dip

Ingredients:

1/2 cup sour cream

1/2 cup mayonnaise

1 minced or crushed garlic clove

1 tablespoon minced fresh dill1 tablespoon finely chopped onion

1 (1-inch) piece fresh ginger, peeled and minced

Combine sour cream, mayonnaise, garlic and dill together in a bowl, using a whisk. Add ginger to sour cream mixture and blend until smooth. Chill. Serve with fresh vegetables. Note: You can use light mayonnaise and sour cream.

Shrimp Vinaigrette

1 pound medium or large shrimp, cooked, peeled, deveined

1/2 cup olive oil 3 tablespoons wine or herb vinegar 3 tablespoons Dijon mustard

1 tablespoons minced green onions1 tsp. finely minced fresh ginger

2 cloves garlic, finely minced

1 tablespoon minced fresh dill Pinch of sugar

Salt and pepper to taste

Place shrimp in large bowl. Combine olive oil, vinegar, mustard, onions, ginger, garlic, dill, sugar, salt and pepper in a jar; shake to mix. Pour over shrimp, mix gently to coat. Chill 2-4 hours, stirring occasionally.

Serve on lettuce or greens, or top bread or crackers with the shrimp.

Ginger Peas and Carrots

Ingredients:

4 small carrots, cut into thin slices

2 tablespoon chicken or vegetable stock

1 cup peas

1/2 tsp. fresh grated ginger

1 clove garlic, minced

1/4 cup water

In a medium sized pan, sauté the carrots in the stock for 5 minutes. Add the peas, ginger, garlic and water. Partially cover the pan and when the water boils, turn down the heat and steam for 5-7 minutes or until the carrots are tender. Makes 4 servings.

Ginger Poundcake

Ingredients:

3/4 cup margarine

1 1/2 c. sugar3 eggs

1 1/2 tsp. grated lemon peel

1 tsp. vanilla

2 1/4 c. flour

2 tsp. baking powder

1 1/2 tsp. ground ginger

3/4 tsp. salt1 cup plain yogurt

In a large bowl, beat margarine and sugar until light.

Beat in eggs, lemon peel and vanilla.

Combine flour, baking powder, ginger and salt.

Beat into sugar mixture, alternately with yogurt, until just blended. Spoon into greased and floured 9x5x3 inch loaf pan.

Bake at 350 degrees for one hour and 15 minutes or until toothpick inserted comes clean. Cool 15 minutes, then remove from pan. Serve with yogurt or whipped cream and fresh or frozen berries.

Ginger Sheet Cake

Ingredients:

3 eggs2 egg yolks

1 1/2 cups milk

3 tablespoons grated fresh ginger

1 tablespoon vanilla

3 cups cake flour (not self-rising)

2 cups sugar1 tablespoon baking powder

1 teaspoon salt

1/4 cup (1/2 stick) unsalted butter, at room temperature

3/4 cup vegetable oil

Heat oven to 350 degrees. Grease 13x 9x2 inch metal baking pan.

Line bottom of pan with waxed paper or parchment. Flour and grease the paper and the pan. Beat eggs, egg yolks 1 1/4 cups milk, ginger and vanilla on medium speed in mixing bowl until blended.

Combine flour, sugar and baking powder and salt in large bowl. Beat on low speed 30 seconds. Add to flour mixture remaining 1/4 cup milk, butter and oil.

Beat on low speed just until dry ingredients are moistened.

Increase speed to medium and beat 1 1/2 minutes or until blended.

Add one-third of egg mixture, beat on medium speed 20 seconds, until blended. Repeat until all egg mixture is used, scraping down sides after each addition.

Pour into prepared pan. Bake in 350 degree oven for about 55 minutes or until wooden pick inserted in center comes out clean.

Cool cake in pan on rack 15 minutes, then turn out onto rack to cool. Peel off waxed paper and invert onto another rack. Place cake on serving platter. Spread Honey-Cream Frosting over sides and top of cake.

Honey-Cream Frosting:

Beat 8 ounces cream cheese at room temperature, and 1/4 teaspoon salt in bowl on medium speed until creamy, about 3 minutes.

On low speed, beat in 5 cups confectioners' sugar alternately with 3 tablespoons honey until frosting is spreadable.

Grilled Tuna Steaks

Ingredients:

4 Tuna Steaks, about 1 1/2 pounds

1 cup teriyaki sauce

1/2 teaspoon garlic, minced

1/2 teaspoon fresh ginger, peeled and minced

Mix the teriyaki sauce, ginger and garlic.

Add the tuna and marinate in the refrigerator for at least 30 minutes, turning 2 or 3 times.

Pre-heat the grill. Place the steaks on grill and cook until just done, basting with the marinade.

More ginger....

Ginger is one of those indispensable herbs that we often take for granted. I can remember having a jar of ground ginger in my cupboard for so long that it lost its flavor! That was before I realized how many things it could be used for. In the 13th Century the English Royalty loved it so much it became worth its weight in gold. We are fortunate that we can buy ginger fresh or ground at our grocery stores without having to sell our earthly possessions

The ginger "root" is actually a rhizome, as are Irises. You can see a resemblance once you realize this. Ginger needs to planted fairly shallow in a partially shaded area. I planted mine in a raised bed where I was growing bunching onions, tomatoes and nasturtiums. Despite crowded conditions when everything had a growth spurt, it grew to 20 inches with 4 "stalks" with no attention given to it. I have dug it up, and now it's in a pot on my kitchen window for the fall and winter season. The type of ginger we find in the store is the True Ginger or Zingiber officinale. There are many varieties of ginger that are ornamental, and some including curcuma domestica (turmeric), alpinia galanga, boesenbergia rotunda, and etlingera elatior are edible.

You can try growing it as I did by planting a ginger root in a 12 inch pot, just below the surface of the dirt. Place the pot in a warm sunny spot, making sure it has good drainage. Water sparingly until the small green shoots appear, and then water well. Ginger loves being misted and fertilized regularly. You will have to bring it inside during the winter, where they will become dormant and die down. After the plant is well established, in about a year, dig up the roots from the newer sprouts to use; these will be more flavorful.

When choosing a ginger root to buy, choose that which is smooth and unblemished. It should be crisp, not limp. Fresh ginger will keep for a week at room temperature and for about a month in the refrigerator wrapped in plastic wrap. Young ginger, if you can find it or grow it yourself, has a thin skin, and can be sliced right into stir fries and other dishes. The older the ginger is, the stronger the flavor and hotness of the spice.

When choosing a ginger root to buy, choose that which is smooth and unblemished. It should be crisp, not limp. Fresh ginger will keep for a week at room temperature and for about a month in the refrigerator wrapped in plastic wrap. Young ginger, if you can find it or grow it yourself, has a thin skin, and can be sliced right into stir fries and other dishes. The older the ginger is, the stronger the flavor and hotness of the spice.

You can use fresh ginger in recipes that call for dried, but use about half the amount called for. Try adding thin slivers to your poached fruit recipes or compotes. Grate the ginger root and add to your vegetable recipes as you boil or stem them.

What is Ginger....ادرک

Ginger is a strengthening food that has long been used to maintain health. Ginger has a long history of both culinary and medicinal use in Chinese, Japanese and Indian medicines.

In ancient China, ginger was regarded as a healing gift from God and was commonly used to cleanse and warm the bodyQualities of GingerThe major active ingredients in ginger are terpenes and oleoresin called ginger oil. These two, and other active ingredients in ginger, provide antiseptic, lymph-cleansing, circulation, and constip.

* Ginger is good for the respiratory system * It is good to fight against colds and flu * Ginger offers substantial protection from stroke and heart attack because of its ability to prevent blood clotting

* Ginger, a multifaceted herb, is crucial in the battle against cardiovascular disease

* Relieves headaches and pains

* Helps to clear sore throats

* Good for upset stomach and indigestion.

* It is very effective as a cleansing agent through the bowels and kidneys and also through the skin Some of the problems cured by GingerColds/FluKills influenza virus by improving immune system's ability to fight infections.

Ginger also relieves headaches.Increases CirculationIncreases the muscular contractions of the heart atria, there by increase in overall circulation.

Ginger has been proven to prevent internal blood clots and lowers blood pressure.

Ginger Root stimulates the central nervous system controlling the heart and respiratory centers.

Ginger helps reduce serum cholesterol, which can slow down circulation.

Ginger Relieves Motion/Morning Sickness

Ginger is one of the most effective herbal remedies to get rid of Motion/ Morning Sickness.Digestive Aid - Indigestion, Stomach AcheGinger Root increases production of saliva in the mouth and dramatically increases digestive enzyme amylase in the saliva to additionally aid digestion.

Ginger Root also contains a very effective digestive enzyme zingibain.Women's HealthGinger Root is good for the uterus as well as the intestinal tract and may ease menstrual crampsSkin Very cleansing - reduces pus in infected wounds as well as boils.

Clears spots caused by chicken pox and shingles. Useful for burns, sores, sunburn, ringworm, warts, herpes, athletes foot and even for dandruff.Stress Protection

Ginger Root appears to limit the effects of adrenergic stimulation and there by relieves the stressArthritisAs Ginger root is a proven anti-inflammatory agent, some arthritic victims may find it helpful.

Ginger is sometimes recommended as an alternative to aspirin for people who can not take aspirin because of its irritating effect on the gastrointestinal tract.

Health Benefits of Honey

Honey has long been recognized as a natural remedy and has been used as a medicine for thousands of years. Health benefits of Honey - History of Honey, Mead, Royal JellyPerhaps your parents failed to mention it when they discussed the birds and the bees with you, but honey has long been known to have a multitude of healing powers with everything from relieving a sore throat, allergies, healing wounds, etc. It also goes great with peanutbutter. Now, new scientific research from the University of California, Davis reveals that honey consumption raises antioxidant levels.

In the study, 25 people were told to eat between four and 10 tablespoons of buckwheat honey, depending on their weight, each day for a month. They could eat the honey in almost any form, but it couldn't be baked or dissolved in tea.

Many chose to eat straight from the spoon. Antioxidant levels rose in the participants. Antioxidants provide defense against free radicals, which cause cell damage. Researchers discovered honey contained as many antioxidants - which combat the free radicals which can damage cells - as spinach, apples, oranges or strawberries. Scientists from the University of Illinois at Urbana-Champaign say honey appears to have a "mild protective effect". It was already known that honey contained varying levels of antioxidants, with dark honey having more than light. This is the first study to examine honey's effect on human blood.

In the study, researchers checked the blood of 25 men aged 18 - 68 over five weeks. They found drinking four tablespoons of honey mixed into a 16-ounce glass of water improved the antioxidant levels in their blood. The team is currently conducting a study on rabbits to see if honey could slow atherosclerosis, or hardening of the arteries. The types of flowers the bees pollinate determine flavor and color of honey. Buckwheat honey comes from the buckwheat plant and is dark in color with a distinct flavor.

The darker shades of honey are believed to have more antioxidants. The study showed no weight gain in participants for the month they were consuming honey. And, some claimed that eating honey for breakfast actually made them feel full and satisfied. Eating honey along with supplemental calcium appeared to enhance calcium absorption in rats, according to a study from Purdue University.In addition, the researchers suggested that the absorption of calcium increased as the amount of honey taken was upped. Sugar is a crystalline carbohydrate extracted from sugar cane and sugar beets. It is a non-nutritive empty calorie that robs the body of vitamins and minerals. Sugar is addicting. The biggest culprit? Soft drinks, which account for one-third of our total sugar intake. Approximately one half of the human diet is derived directly or indirectly from crops pollinated by bees.

Today honeybees are an essential part of a healthy agriculture economy. If you have allergies, honey can be beneficial. If you eat honey that is local to your area, it may prevent your seasonal allergies. Bees use the pollen from local plants and eventually it ends up in your honey. Health-promoting compounds found in honey could make this ingredient a more attractive option for food makers currently using bulk sweeteners such as high-fructose corn syrup and looking to jump on board the growing health foods trend, say scientists in the US.Researchers at the

University of Illinois at Urbana-Champaign say that honey may be a healthier alternative to corn syrup due to its higher level of antioxidants, compounds which are believed to fight cancer, heart disease and other diseases. Honey, which contains a number of antioxidant components that act as preservatives, also shows promise as a replacement for some synthetic antioxidants widely used as preservatives in salad dressings and other foods.High fructose syrups kicked off in the US in the 1970s when the country developed new technologies to process this bulk calorific sweetener. The ingredient, an alternative to sucrose, rapidly gained in popularity and is now used extensively by soft drinks makers such as Coca-Cola and PepsiCo. Honey, a natural syrup produced by bees is similar to invert sugar, with a small but variable excess of levulose (fructose).

The composition and flavor of honey varies with the plant source of the nectar, processing and storage but a typical composition is 41 per cent fructose, 34 per cent glucose, 18 per cent water, and 2 per cent sucrose with a pH of 3.8 to 4.2. According to the US researchers, dark-colored honey, such as buckwheat honey, is generally thought to contain higher levels of antioxidants than the light-colored varieties. Previous studies by the researchers, who presented their findings this week at the American Chemical Society meeting in Illinois, suggest that honey may have the same level of disease-fighting antioxidants as that of some common fruits. In international terms China is currently by far the largest honey producing nation in the world, with around a 40 per cent slice of the market.

The next biggest producers are the US, Argentina and Ukraine. According to the American Honey Producers Association, China and Argentina have been adversely affecting America’s domestic honey industry with cheap imports, although there is a counter argument that both China and Argentina have been helping to counterbalance falling production in the US. Also starting to emerge onto the world honey production arena are Thailand and Vietnam.Honey contains vitamins, minerals, and amino acids, and is a wonderful beauty aid that nourishes the skin and the hair. Honey acts as an antibacterial and antifungal agent and helps disinfect and speed the healing process in wounds, scrapes and burns.

Honey mixed with ground almonds makes an excellent facial cleansing scrub.

A tablespoon of honey whisked together with an egg white, 1 teaspoon of glycerin and about 1/4 cup of flour makes an excellent firming mask. Just smooth on the face, leave on 15 minutes, and rinse off with warm water. You will be pleased with the results.

Honey also makes a great moisturizing pack. Just mix 2 tablespoons of honey with 2 teaspoons of whole milk, smooth over the face and throat, and let it do its job for 15 minutes. Rinse off with warm water, and finish splashing with cold water.

Honey also makes a great lotion for dry patches of skin on hands, elbows, or other parts. Just mix 1 teaspoon of honey with 1 teaspoon of olive oil and a 1/2 teaspoon of lemon juice. Apply to hands, elbows, heels of your foot, etc., and wash off after 15 minutes. Fast relief!

Honey works well on chapped lips and for acne because it has antibacterial properties.
To give your hair lustrous shine, mix 1 teaspoon of honey into 4 cups of warm water. Use as a hair rinse. And if you're a blond, add the juice of 1 lemon, too.

Mix 1 tablespoon of honey with a cup of warm water. Use it as a mouthwash. Honey cleans teeth and dentures, and kills germs in the mouth.

Royal Jelly: Royal jelly is a substance produced by worker bees inside the beehive. Inside this nutritious substance are sugar, proteins, fats and many vitamins.

It is used in problems caused by tissue deficiency or body frailty.Even ancient languages give us a clue to the importance of honey. The BEE (bhei-) was particularly important as the producer of honey, for which we have the common Indo-European name melit-.

Honey was the only source of sugar and sweetness (swd-, “sweet,” is ancient), and notably was the base of the only certain Indo-European alcoholic beverage, medhu-, which in different dialects meant both MEAD (“wine” in Greece and Anatolia) and “honey.”A Land of Milk and Honey And I am come down to deliver them out of the hand of the Egyptians, and to bring them up out of that land unto a good land and a large, unto a land flowing with milk and honey: unto the place of the Canaanites, and the Hittites, and the Amorites, and the Perizzites, and the Hivites, and the Jebusites. --

Exodus 3: 8 Addressing Moses from the burning bush, Yahweh announces his plan to bring Israel out of Egypt to a "land flowing with milk and honey." God means Palestine, the land he promised to Abraham (Genesis 12) and again to Jacob (Genesis 28).

He doesn't mean, though, that milk and honey wash over the land -- as "flowing" might suggest -- but rather that his people can look forward to a booming economy. (They could also look forward to unfriendly natives, but that's another story.) Milk and honey were dietary staples for the semi-nomadic Israelites of biblical times, so Palestine would indeed be a promising home, abounding in goats and swarming with bees.

The soil would be fertile also.Mead (honey wine) has for centuries been renowned as an 'aphrodisiac' and the word Honeymoon is derived from the ancient Viking custom of having newly-weds drink mead for a whole moon (month) in order to increase their fertility and therefore their chances of a happy and fulfilled marriage. We have returned full cycle to the birds and the bees.