“Bad” Foods You Should Eat on a Diet

It turns out that many of the “fattening” foods you avoid while trying to slim down actually have unique fat releasing properties that—in moderation, of course—can help you lose weight more quickly. These are foods we all love to eat, and now there’s no reason to avoid them!

1. Red Wine

Many studies show that a small glass of wine a day is good for your heart, and cutting-edge research suggests that resveratrol, a potent anti-aging chemical found in red wine, is a fat releaser too.

In one study of more than 19,000 women of normal weight, light to moderate drinkers had less weight gain and less risk of becoming overweight than those who drank no alcohol. An animal study found that resveratrol improved exercise endurance and protected against obesity and insulin resistance, a precursor to diabetes.

2. Chocolate

You welcome any new excuse to add more chocolate to your life. You probably know that cocoa is packed with antioxidants, but recent research reveals that they may also help you release fat. A 2011 study in the Journal of Nutrition found that obese, diabetic mice that consumed a diet high in epicatechins, the antioxidants found in cocoa lived longer. The cocoa reduced degeneration of the arteries in their heart and it blunted fat deposition.

3. Cheese

Raise your hand if dairy is one of the first things to go when you start a diet. How can you lose weight and eat pizza?! The fantastic news here is that this couldn’t be further from the truth. One University of Tennessee study showed that eating three servings of dairy a day significantly reduced body fat in obese subjects. And dairy is one of the best sources of calcium, another fat releaser. Research shows that people who don’t consume enough of this bone builder have greater fat mass and less control of their appetite.

4. Coconut Oil

Saturated fats are usually considered no-nos for dieters, but you shouldn’t shun this sweet, rich oil. It was shown to do some nifty things for abdominally obese women in a 2009 study out of Brazil, including decreasing waist circumference and improving the ratio of their good “HDL” cholesterol to bad “LDL.” In populations where coconut oil is commonly eaten, high cholesterol levels and heart disease are uncommon.

5. Nuts

The power of MUFAs—monounsaturated fatty acids—to help reduce belly fat since 2006. They’re found in certain nuts and seeds (as well as olives, avocados, and dark chocolate). But after diving into the most current research, I also discovered the power of PUFAs—polyunsaturated fatty acids, found in fish as well as in many nuts and seeds—to boost metabolism and calorie burn.

Basically, when it comes to a healthy, filling snack, you can’t go wrong with nuts—they’re packed with fat releasing unsaturated fats, filling fiber (another fat releaser), and a host of other healthy nutrients. Although the benefits of nuts are becoming increasingly well known, but people still avoid them because of their fattening reputation. Study shows that far better off munching on nuts than pretzels or any fat-free packaged, processed food.

PEANUT BUTTER vs. ALMOND BUTTER

The winner: Almond butter Almond butter has more calcium and magnesium, a mineral that's often lacking in runners' diets and is important for muscle contraction. While the two nut butters contain about the same amount of fat, the almond variety has 60 percent more monounsaturated fat.

"When consumed in place of saturated fat," says Dulan, "monounsaturated fat lowers harmful LDL levels to help decrease heart disease and stroke risk." Almond butter also has three times more vitamin E, an antioxidant that may reduce cancer risk.

Food etiquette rules over the world: Thailand

Knowing what the etiquette rules are won't just save you from some awkward situations, it can also help you make friends. Here are few rules to keep in mind.

In Thailand, don't put food in your mouth with a fork.

Instead, when eating a dish with cooked rice, use your fork only to push food onto your spoon. A few exceptions: Some northern and northeastern Thai dishes are typically eaten with the hands—you'll know you've encountered such a dish if the rice used is glutinous or "sticky."

Also, stand-alone items that are not part of a rice-based meal may be eaten with a fork. But, says food Etiquette expert, the worst thing to do at a traditional, rice-based meal would be to use chopsticks, that is awkward and inconvenient at best and tacky at worst.

The Perfect Sunny-Side Up Fried Egg

Even if you don't cook much, it's not hard to fry an egg, right? Yes and no. It's the simple things that get us pretty heated about the best technique. It is possible to prepare a sunny-side up egg to perfection (tender cooked-through white and runny yolk). Here are five tips to get there:

1. Squash your impatience; go zen. Sunny-side up eggs need slow cooking over low heat.

2. Use medium heat to get the pan hot. If using cast-iron, heat it dry, then add olive oil and butter (for nonstick, heat the pan with the fat in it).

3. Turn the heat low and crack the egg in. If it splutters noisily, cool the pan off the heat briefly. Cover the skillet and cook the egg slowly, about 2 minutes. No browning. Check it. If the white around the yolk looks loose, cook it, covered, another 30 to 60 seconds, but check often, because you don't want the thin film of white covering the yolk to turn milky white.

4. Some pros recommend basting the whites with fat from the pan to help cook them through. That's fine, but tilting the pan to scoop up some hot fat makes the egg slide, too.

5. To make landing the egg foolproof, hold the skillet over the plate (hopefully with a piece of toast waiting for it).

Can we store frozen food long-term just anywhere in our freezer?

The door of the freezer is a handy place to store frozen items, but not necessarily the best place for long-term storage. The temperature near and on the door fluctuates every time the door is opened.

Although the food may remain frozen, the freezing process could be slowed, opening up the possibility for larger ice crystals to form inside the food and destroy its integrity.

To prevent this, store frozen foods toward the back of the freezer where a constant 0 degrees F is more likely to be achieved and use goods stored near the front or on the door sooner. And if the power goes out? Don’t open the freezer door! According to the USDA, a full freezer should remain frozen for 2 days.

Saffron may help Lift your mood

Saffron has long been used in traditional Persian medicine as a mood lifter, usually steeped into a medicinal tea or used to prepare rice. Research from Iran's Roozbeh Psychiatric Hospital at Tehran University of Medical Sciences has found that saffron may help to relieve symptoms of premenstrual syndrome (PMS) and depression.

In one study, 75% of women with PMS who were given saffron capsules daily reported that their PMS symptoms (such as mood swings and depression) declined by at least half, compared with only 8 percent of women who didn't take saffron.

How can oils be healthy if they’re so fattening?

Oils may be “fattening” in the sense that they’re pretty high in calories compared with other foods. All oils have around 120 calories per Tbsp, so you can easily gain weight if you use too much. Even butter has fewer calories than oil (100 per Tbsp of butter) because of its water content.

What’s more, “whipped” butter sold in a tub has even fewer calories—about 60 to 70 per Tbsp, thanks to the air that’s been incorporated into the mix. And tub “light” margarine spreads have only 30 to 50 calories per Tbsp.

But since oils contain fats that are good for you, you’re better off getting that 120 calories from a healthy oil rather than stick or tub butter. By the way, if you’re inclined to cut out fats entirely, don’t: We do need some fat to be healthy. Without it, our bodies can’t absorb fat-soluble vitamins like A, D, E and K, and we miss out on fatty acids that are essential for the health of your skin, hair, heart and brain—and just about every other part of your body.

Cilantro, Soapy but has many Health Benefits

This herb, popular in Mexican and Asian dishes, is surprisingly divisive. There's even a website dedicated to cilantro-haters. The aldehydes give cilantro its fragrance and give off that soapy smell and flavor, but some people find it pleasing.

Want to make it more palatable? Crush up the leaves, which converts the aldehydes into a less noxious aroma, making it easier to eat.

On the other hand, Cilantro has many health benefits, such as:

Protects against the Salmonella bacteria
Reportedly works as a natural chelation treatment
Aids in digestion and helps settle the stomach and prevent flatulence
An anti-inflammatory that may alleviate symptoms of arthritis
Protects against urinary tract infections
Prevents nausea
Relieves intestinal gas
Lowers blood sugar
Lowers bad cholesterol (LDL) and raises good cholesteraol (HDL)
A good source of iron
A good source of magnesium
Rich in phytonutrients and flavonoids

Unusual uses for vinegar: Remove stickers

If you’re just getting around to removing that Kerry/Edwards decal from your bumper, or trying to peel a price tag off a new purchase, you’ll never guess what magic ingredient is about to make your life a lot easier.

Warm a little bit of white vinegar on the stovetop or in the microwave and then dip a rag into it. Hold the rag over the sticker until it’s thoroughly saturated, and it will peel right off without leaving sticky residue behind. This trick also loosens wallpaper adhesive.

Health Benefits of Sage

Do you know that Sage may help Preserve memory, soothe sore throats? Herbalists recommend sipping sage tea for upset stomachs and sore throats, a remedy supported by one study that found spraying sore throats with a sage solution gave effective pain relief.

And preliminary research suggests the herb may improve some symptoms of early Alzheimer's disease by preventing a key enzyme from destroying acetylcholine, a brain chemical involved in memory and learning.

In another study, college students who took sage extracts in capsule form performed significantly better on memory tests, and their moods improved.

Chile Peppers Boost Metabolism

Chile peppers add a much-appreciated heat to chilly-weather dishes, and they can also give a boost to your metabolism. Thank to capsaicin, the compound that gives fresh chiles, and spices including cayenne and chipotle, their kick.

Studies show that capsaicin can increase the body's metabolic rate (causing one to burn more calories) and may stimulate brain chemicals that help us feel less hungry. In fact, one study found that people ate 16 percent fewer calories at a meal if they'd sipped a hot-pepper-spiked tomato juice (vs. plain tomato juice) half an hour earlier.

Recent research found that capsinoids, similar but gentler chemicals found in milder chile hybrids, have the same effects-so even tamer sweet paprika packs a healthy punch. Capsaicin may also lower risk of ulcers by boosting the ability of stomach cells to resist infection by ulcer-causing bacteria and help the heart by keeping "bad" LDL cholesterol from turning into a more lethal, artery-clogging form.

Apple "diet" foods that make you hungrier

Yes, we all know that apples are great for you, particularly for those who are in diet. They contain lots of vitamins and fiber, but a single apple is not a balanced snack. If you don’t eat anything else with your afternoon apple, you may overeat at dinner.

Better choice: Apple with 5-10 almonds or a cheese stick. Spend a few more calories on your snack so you won’t be ravenous later.

Health Benefits of Turmeric

May help: Quell inflammation, inhibit tumors. Turmeric, the goldenrod-colored spice, is used in India to help wounds heal (it's applied as a paste); it's also made into a tea to relieve colds and respiratory problems.

Modern medicine confirms some solid-gold health benefits as well; most are associated with curcumin, a compound in turmeric that has potent antioxidant and anti-inflammatory properties. Curcumin has been shown to help relieve pain of arthritis, injuries and dental procedures; it's also being studied for its potential in managing heart disease, diabetes and Alzheimer's disease.

Researcher Bharat Aggarwal is bullish on curcumin's potential as a cancer treatment, particularly in colon, prostate and breast cancers; preliminary studies have found that curcumin can inhibit tumor cell growth and suppress enzymes that activate carcinogens.

Other Benefits of Ginger

It helps to Soothe an upset stomach, fight arthritis pain. Ginger has a well-deserved reputation for relieving an unsettled stomach. Studies show ginger extracts can help reduce nausea caused by morning sickness or following surgery or chemotherapy, though it's less effective for motion sickness.

But ginger is also packed with inflammation-fighting compounds, such as gingerols, which some experts believe may hold promise in fighting some cancers and may reduce the aches of osteoarthritis and soothe sore muscles. In a recent study, people who took ginger capsules daily for 11 days reported 25 percent less muscle pain when they performed exercises designed to strain their muscles (compared with a similar group taking placebo capsules).

Another study found that ginger-extract injections helped relieve osteoarthritis pain of the knee.

Rice Cake (Lontong)

10 tablespoons of jasmine rice
alumunium foil (or banana leaf which is best)
750 ml water

Rinse and stir the rice very well under water until the resulting water becomes clear.

In a pan over medium heat, bring the water to a boil and add in the salt. Slowly stir in the rice then let it boil and cook until the rice become smooth (but not as smooth as porridge). Add more water if necessary.

When the rice is done, turn off the heat. Wait 5 minutes.

Take alumunium foil (or banana leaf is best), wrap the rice

Boil the water and put lontong to cook for 2,5 to 3 hours. When cooking, puncture the foil with toothpick so the water will go through inside and make it cook. Add some water while cooking.

Butter or olive oil?

From a health standpoint, olive oil is the better choice. But butter still has its place. All oils are a mixture of fats including monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA) and saturated fatty acids (SFA)—but in each oil (and in butter, too, which is basically a solidified oil), one type of fat dominates.

Olive oil is predominantly rich in heart-healthy monounsaturated fat, which decreases your risk for cardiovascular disease by lowering LDL cholesterol and increasing HDL cholesterol. On the other hand, butter is mostly saturated fat, which increases LDL cholesterol and causes inflammation in your body. So generally, it’s best to use olive oil.

However, the distinctive smell, flavor and consistency of butter works best in certain baked goods—including cakes, cookies and pastries—so it’s OK to make these occasionally and enjoy the butter. Another butter-vs.-oil difference: Because butter is solid at room temperature, you have more control over how much (or how little) of it you spread on bread; with olive oil, it’s difficult to gauge how much oil is absorbed. So dip lightly!

Tofu Omelet (Tahu Telor)

200 gram white tofu
2 eggs
1 stalk spring onion, finely chopped
1 stalk celery leaf, finely chopped
salt to taste

For Garnish
Bean sprout
Parsley
fried peanut

Peanut sauce
100 gram fried peanut ( or you can use peanut butter as a substitute )
3 cloves of garlic, finely chopped
3 bird's eye chillies (optional)
2 tablespoons sweet soy sauce (kecap manis)
2 tablespoons fermented shrimp paste (petis udang) - optional

Cut the tofu into small cubes
Beat the eggs with salt and spring onion, celery leaf, then add tofu. Divide the mixture in two.

Heat the oil in non-stick frying pan, fry the mixture. Make it as a round omelette. Set aside.

peanut sauce : Fry the garlic and the chillies, remove and set aside. Then grind or blend the fried peanuts with garlic and chillies. Then add water, fermented shrimp paste (if you have it) and sweet soy sauce (kecap manis) and cook in very low heat until sauce is thick.

To serve : put the tofu omelet, bean sprout, fried peanut and parsley on a round platter and pour with peanut sauce. Garnish with fried peanut if desired.

Unusual uses for vinegar: Deter Ants

Got trails of tiny ants weaving their way around your home? These annoying insects aren’t big fans of vinegar, so spraying a 50/50 mixture of white vinegar and water anywhere you have seen them can help encourage them to move out.

The vinegar also erases the scent trails that they use to indicate sources of food to their brethren.

How to Make a Perfect Scramble Eggs

For two eggs, add two tablespoons of water and two tablespoons of heavy cream, season with salt and fresh-cracked black pepper, and whip the hell out of them with a whisk until frothy.

Melt some butter over medium heat and cook the eggs, not touching them until they are partially set. Then start some light stirring until they're almost finished, and turn the heat off. They will finish cooking because the pan is still hot.

The differences between regular olive oil, virgin and extra-virgin

Simply put, olive oil is made by crushing olives to make a paste that’s then put under a press. If the oil that comes out has a low acidity and a good taste and smell, it’s labeled extra-virgin or virgin. (Virgin is slightly lower quality than extra-virgin.) These types are ideal to use for bread dunking, drizzling on veggies and other foods, and making salad dressings, since their delicate flavor and aroma will be lost when heated (some chefs still prefer to use extra-virgin for cooking). The deeper the color, the more intense the olive flavor.

If the oil is highly acidic or not great quality, it’s refined and mixed with virgin or extra-virgin oil to make “regular” olive oil; this all-purpose oil is good for cooking.

The heart-health benefits of all types of olive oil are pretty much the same, although the virgin and extra-virgin ones have extra antioxidants.