“Coffee is the number one antioxidant molecule in the American diet,” claims expert on polyphenols at symposium of science writers 

Dr. Vinson is Professor in the Department of Chemistry at the University of Scranton in Pennsylvania. He spoke at a symposium, Nutrigenomics: The New Science of Genes, Nutrition, and Health. The educational event was held here to introduce science writers to nutrigenomics, the new study of how foods affect our genes and how individual genetic differences affect the way we respond to nutrients in foods.

The chemist said that chronic diseases cost our society over $200 billion per year in medical costs and lost productivity. He explained, “These diseases have a pathology that is initiated by free radicals. Recent epidemiology has shown that polyphenols consumed in foods may be the major agents responsible for their health benefits – not the antioxidant vitamins C and E as we’d all originally assumed. Unfortunately, measuring individual phenolic compounds is a difficult if not impossible task, due to the very large number – it’s 8000 and growing – of these compounds in plants. And that’s just one of the obstacles we encounter.

Dr. Vinson’s group accepted the challenge, “Our research group used market samples of common fruits, vegetables, spices, nuts, grains, oils and beverages to determine the total amount of phenols in foods and beverages using an analysis that measures the extract’s antioxidant activity. We also measured the quality of antioxidants in foods and beverages by means of an in vitro ‘heart disease in a test tube’ model.”

Dr. Vinson told the group that foods and beverages are better antioxidants than are antioxidant vitamins. He noted, “With the polyphenol content data and the USDA database of per capita food consumption, the contribution of each type of food to the average estimated intake of phenolic antioxidants was calculated for 2003. Total per capita phenolic antioxidants in the United States diet was 2.2 g. Polyphenols are the major antioxidants in foods and beverages, with the vitamins primarily being minor contributors. The beverage group produced the largest percentage of the total per capita intake of phenolic antioxidants – totaling 49%.”

Professor Vinson explained that “Coffee was the largest single contributor on a daily basis for the average American, contributing 31% of the total daily antioxidants. Coffee is high in phenolic acids and chlorogenic acid, and is the number one antioxidant molecule in the American diet.”

“But do high polyphenol foods and beverages act as antioxidants in the body?” he asked. “Coffee given to humans increases plasma antioxidant capacity, and the polyphenol metabolites act as antioxidants at the level of low density lipoprotein (LDL), decreasing its oxidizability, a possible benefit for slowing down the atherosclerosis process and lowering the risk of heart disease. Recent studies have shown that milk drunk in coffee does not inhibit the absorption of polyphenols in a cell and animal experiment, although recent research suggests that milk in tea interferes with biological effect and presumably antioxidant absorption. Other high polyphenol foods such as tea, chocolate and red wine have the same effects on plasma antioxidant capacity and LDL oxidation.”

Dr. Vinson said that polyphenols, including those in coffee, can also affect oxidative stress by acting both directly as antioxidants and indirectly by affecting cell signaling and gene expression. He concluded, “Polyphenols have antioxidant, anti-inflammatory, antiproliferative, anti-angiogenic, antithrombic and vasorelaxive properties, which can affect disease and its pathology.”

illy Coffee; Discount illy Coffee With Free Shipping Offers

Gevalia Coffee: Free Coffee Maker Without Obligation

Boca Java Coffee Club Discount Gourmet Coffee

Related Articles:

• No Related Articles

http://HowToExpo.com Cajun Seasoning and how to cook chicken with Cajun Spices.

Duration : 0:3:54

Related Articles:

• No Related Articles

Herbs berry’s fruits ect….

Duration : 0:5:28

Related Articles:

• No Related Articles

In this video, Betty demonstrates how to make a zesty dish from the Deep South, Cajun Red Beans and Rice. This recipe makes a large amount, and it can be used as the main course of a meal. It is composed of a sauce made from red beans, vegetables, and spices, and it is served over a hot bed of white rice. Add a wedge of hot, tasty cornbread, and it tastes wonderful!

Ingredients:

(2) 15.5 oz. cans red beans, undrained (You may use pinto beans, kidney beans, chili beans—but no beans that have been already flavored with spices.)
½ stick butter or margarine, melted
1 cup chopped celery
1 cup chopped onion
½ cup sliced green onion
½ cup chopped green bell pepper
2 cloves garlic, minced
5 oz. diced cooked ham (I used Hormels canned smoked ham, but you may use leftover ham chunks.)
¼ teaspoon salt
2 teaspoons Creole seasoning
¾ teaspoon hot sauce (Tabasco or any type of hot pepper sauce may be used.)
1 cup water
2 cups hot, cooked white long grain rice

Saute 1 cup chopped celery, 1 cup chopped onion, ½ cup sliced green onion, and ½ cup chopped green pepper in ½ stick melted butter or margarine until tender. Add 2 cloves of minced garlic, 2 cans of red beans, 5 oz. diced cooked ham, ¼ teaspoon salt, 2 teaspoons Creole seasoning, ¾ teaspoon hot sauce, and 1 cup water. Cook, uncovered, over medium heat for 1 hour, stirring occasionally. While the red bean sauce is cooking, prepare your white rice. When ready to serve, arrange 2 cups of hot white rice on a large serving dish. Spoon bean mixture over the top, and serve immediately. If you like red beans and rice, this is a very flavorful version that you are sure to enjoy!

Duration : 0:7:47

Related Articles:

• Sticky: Welcome to Cajun Fires Cooking

This is an great summer salad, you can make it spicy if you like, but i suggest you use mild cajun spices. With some dark bread this goes great with an barbeque! Hope you like it !

Duration : 0:0:54

Related Articles:

• How to Make Cajun Recipe Crayfish Boudin : Sautéing the Crawfish for Crayfish Boudin Recipe
• Cajun King Prawn recipe – 2 min cooking class
• Creole Seafood Stew Recipe : Seafood Stew Recipe
• Creole Seafood Stew Recipe : Cut Garlic for Seafood Stew
• Creole Seafood Stew Recipe : Add Stock to Seafood Stew

Well actually i just need to know how to make cajun spice at home.

CAJUN SPICE

1/4 cup salt
1/4 cup cayenne
1/4 cup paprika
1/4 cup garlic granules
1/4 cup ground black pepper
2 tablespoons onion granules
2 tablespoons oregano, dry
2 tablespoons thyme, dry

Related Articles:

• Cajun Ratatouille Recipe : Adding Bread Crumbs to Cajun Ratatouille
• Cajun chicken salad – Recipe
• Looking for a few Cajun recipes any help you can provide would be appreciated?
• Healthy Vegan Cajun Veggie Burgers Recipe Video
• What would be good sides (side dishes) for a Cajun chicken recipe?

I have a recipe in a cook book of mine for creole cake, and I want to make it for a tennis banquet but I don’t know what it is….

I understand "creole" in cookery means something like Louisiana spices, but there aren’t any spices in the recipe.

Any ideas?

Maybe they are referring to the Kings cake which is a part of their Mardi Gras celebration. The Kings cake is a type of coffee cake and they aren’t always made the same.

Related Articles:

• Creole Shrimp Crab Salad Recipe : Cutting Jicama for Creole Shrimp Crab Salad
• New Cuisine or Recipe??
• Cajun Navy beans & meatballs w creole celery P1
• Cajun Navy beans & meatballs w creole celery p2
• Best thing that the US has brought to the world?

I am planning to make a scallop pasta with a low-fat white sauce and some sauteed green and red bell peppers mixed in. White sauce by itself doesn’t have much flavor and none of the ingredients in the dish are strongly flavored. So what can I use to season the white sauce with to give it a little more flavor. I am trying to keep the calories low so that lets Parmesan or other cheeses out, but I am more than happy to use spices or herbs. I was thinking of adding Old Bay to the sauce or some Cajun seasoning – what do you think?

2 tablespoons olive oil
1/2 cup chopped fresh parsley (preferably Italian)
8 garlic cloves, chopped
4 6 1/2-ounce cans chopped clams, drained, juices reserved
1/2 cup whipping cream
1/4 cup dry white wine
1 tablespoon white wine Worcestershire sauce
1/2 teaspoon garlic salt
1/4 teaspoon ground white pepper
1/4 teaspoon cayenne pepper

Heat olive oil in large Dutch oven over medium-high heat. Add chopped parsley and chopped garlic and sauté until garlic just begins to color, about 45 seconds. Add reserved clam juices, whipping cream, dry white wine, Worcestershire sauce, garlic salt, white pepper and cayenne pepper. Simmer until mixture is reduced to thin sauce consistency, about 10 minutes. Add chopped clams and freshly cooked linguine to pot and toss until sauce coats pasta thickly, about 5 minutes. Season to taste with salt and pepper.

Related Articles:

• Viral Menu – Cajun Shrimp Pasta
• Trying to remember a French Quarter restaurant in New Orleans?
• Roasted Cajun Salmon
• Chef Wally: Cajun Rub
• How to fillet a redfish

I have the desire to cook some deep South foods. I have a lot of rice and some basic creole spices. Someone throw me a recipe for some jambalaya or gumbo or something tasty.

You can find all that stuff and more on the Gumbo pages… written by a New Orleanian.

http://www.gumbopages.com/food/basics/

Related Articles:

• what exactly are clams?
• Anyone know of a good yet easy recipe for Spicy/cajun chicken?
• How many calories are in Fresh Food Kitchen’s "cajun chicken"?
• Crawfish stew
• New Orleans Flavor

I am interested in learning about which styles of cooking the general public prefers. Italian pastas or Greek ourzi? Do you prefer Japanese, Chinese, Vietnamese, or is it a Thai? Does your palate crave Hungarian goulash or Ethiopian rice? Do you know the difference between Creole and Cajun?

I personally prefer the cuisine of my hometown, New Orleans. I love Creole food and will go out of my way to get the right ingredients to make it. Give me spice and the Holy Creole Trinity: green peppers, onions, and celery! I can make a roux, I can eat hot sauce and garlic on ice cream if I have to, and I cannot live without Creole tomatoes and red beans.

What about you?

Hello Vatican Lokey !

My mother’s family comes from South Carolina; nothing beats southern food; smothered pork chops, dirty rice, biscuits, gravy, peach cobbler, creamed potatoes, gravy, chicken fried steak, blueberry cobbler, gravy, fried chicken, apple pie, potatoe salad, and more gravy..

I also love Thai food, Chinese, Indian, Congolese, Mexican, Greek, Dominican, Italian; need I go on ?

If you put your heart in it when you prepare your food, it officially becomes "soul food" ; it doesn’t matter what you look like, or where you come from…

Now let’s talk New Orleans, I can’t wait until I try craw fish etouffee, the famous red beans and rice, creole gumbo, and a po’ boy sandwhich, to name a few.. Lawdy !!!

Good Lord !! I am hungry !
I will try anything, I love all foods; I can’t wait until I go to New Orleans! I’m going to the best restaurants, and every little fast food eatery, and I’m going to take millions of pics !!

I do not discriminate against food; although, I have just started to eat lima beans; who knew they could be so tasty ?

Love, light, and peace
tishy

Related Articles:

• No Related Articles