Grill Chicken Recipe

During battles, soldiers often used to roast meat on fire or cooked it in a cauldron in spare time. One time when the soldiers of Emperor Akbar were returning victorious from an expedition, they encamped on their way. The chef grilled chicken and introduced it to the commander. The commander found it a lot delicious that they decided to include this dish in the menu of Royal feast.

ELEMENT

Ø                  Chicken one kg

Ø                  Turmeric one tbsp

Ø                  Garam masala two tbsp

Ø                  Yogurt 250 gm

Ø                  Vinegar ¼ cup

Ø                  Red chili three tbsp (ground)

Ø                  Salt to taste

Ø                  Ginger garlic paste two tbsp

Ø                  Oil as required

COOKING  GUIDELINES

Ø                  Pour oil and water in a pan, add chicken to Boil lightly.

Ø                  Steam the marinade chicken for 15 minutes.

Ø                  Mix yogurt, ground red chili, turmeric, garam masala, salt, ginger garlic paste and vinegar and rub lightly on boiled chicken properly.

Ø                  Sprinkled with chat masala and lemon juice.

Ø                  Garnish with cucumber, sliced lemon and tomato.

Ø                  Take the chicken out of the steamer and fry it in hot oil until golden brown.

Ø                  Tips: Cut slits in the chicken before boiling it.

read more...

Cooking Recipe Chicken Tikka

Chicken tikka is a dish of South Asia. It is historicallyin the past baked recipe, using small pieces of chicken. It makes use of usually boneless chicken and marinated with spices. Traditionaly it is cooked in a clay based oven called tandoor. Chicken tikka has great depth of flavour and is worth the time...

ELEMENT

Ø                  Chicken tikka pieces (giant sized) four

Ø                  All spice powder (garam masala) one tsp

Ø                  Ginger garlic paste one.5 tsp

Ø                  Lemon juice two lemons

Ø                  Red chili powder one.5 tsp

Ø                  Yellow food color 1/2 tsp

Ø                  Cumin (crushed) one tsp

Ø                  Onion (crushed) one

Ø                  Salt as to taste

Ø                  Sugar one tsp

Ø                  Yogurt one tiny bowl

COOKING  GUIDELINES

Ø                  Take a bowl and add yogurt in it.

Ø                  Cover the bowl with a neat plastic sheet.

Ø                  Also add lemon juice, cumin, red chili powder, all spice powder and mix well.

Ø                  Preheat the grill at high heat.

Ø                  And leave it in refrigerator for atleast an hour.

Ø                  Now thread chicken onto skewers or roast it whole.

Ø                  Oil the grill lightly.

Ø                  About it is five minutes on each side.

Ø                  Grill the chicken till the juices run clear.

Ø                  Now serve the well cooked tikka.

read more...

Prostate Cancer Risk

Age. The greatest risk factor for prostate cancer is age. This risk increases significantly after the age of 50 in white men who have no relatives history of the disease and after the age of 40 in black men and men who have a close relative with prostate cancer. About two-thirds of all prostate cancers are diagnosed in men age 65 and older.

All men are in danger for developing prostate cancer. About man in six will be diagnosed with prostate cancer in the work of his lifetime, but man in 36 will die of this disease. About 80 percent of men who reach age 80 have prostate cancer cells in their prostate. Besides being male, there's other factors, such as age, race, and relatives history that may contribute to the risk.

Relatives history. Men whose relatives have had prostate cancer are thought about to be at high risk. Having a sister or sister with the disease over doubles your risk for prostate cancer, according to the American Cancer Society. Having a sister with prostate cancer appears to increase your risk over having an affected sister does. That risk is even higher when there's multiple relatives members affected. Screening for prostate cancer ought to be started at age 40 in these men.

Studies have identified several inherited genes that appear to increase prostate cancer risk. Testing for these genes is not yet obtainable. Specialists estimate that the hereditary kind of prostate cancer accounts for 5% to 10% of all cases.

Some specialists theorize that this suggests an environmental connection, possibly related to high-fat diets, less exposure to the sun, exposure to heavy metals such as cadmium, infectious agents, or smoking. To date, the reasons for these racial differences are not understood.

Race. Prostate cancer occurs about 60% more often in African American men than in white American men and when diagnosed is more likely to be advanced. However, Japanese and African males living in their native countries have a low incidence of prostate cancer. Rates for these groups increase sharply when they immigrate to the U.S. African Americans are the second group of men for whom prostate cancer testing ought to start at age 40.

Diet. Research also suggests high dietary fat could be a contributing factor for prostate cancer. The disease is much more common in countries where meat and dairy products are dietary staples compared to countries where the basic diet consists of rice, soybean products, and vegetables.

Eating a diet high in the antioxidant lycopene (present in high levels in some fruits and vegetables, such as tomatoes, pink grapefruit, and watermelon) may lower your risk of developing prostate cancer according to several studies.

read more...

Cancer in Red & Processed Meat

Researchers used a cohort of 470 men with aggressive prostate cancer & contrasted them against 512 matched controls that did not have prostate cancer. All the men done questionnaires that enabled the researchers to evaluate not only their meat intake for the earlier 12 months, but also the type of meat & the way it had been prepared. Researchers placed special emphasis on the "doneness level", ranging from rare to well-done.

"Higher consumption of any ground beef or processed meats was positively linked with aggressive prostate cancer, with ground beef showing the strongest association."

The study authors used pre-established levels of carcinogens from the National Cancer Institute's CHARRED database, which contains the mutagen content for each type of meat by cooking method & doneness. Compiling the knowledge obtained from the participants allowed the researchers to decide the consumption levels of chemicals that have the potential to transform in to cancer-causing compounds including heterocyclic amines (HCAs) & polycyclic aromatic hydrocarbons (PAHs). The study established the following conclusions:

"The main driver of this link was intake of grilled or barbecued meat, with more well-done meat tied to a higher risk of aggressive prostate cancer."

"Men who ate high levels of well or well cooked ground beef had two times the odds of developing aggressive prostate cancer compared to men who ate none."

Dr. Witte & his team could make a conclusive link between well cooked & processed meats & incidence of prostate cancer. Of particular importance was the degree of cooking & use of high heat cooking methods that add carcinogens to the surface of the meat. Most health-conscious people avoid regular meat consumption. This study provides further facts that limiting or eliminating meat from the diet & utilizing proper cooking practices for all types of food can help prevent prostate cancer & plenty of chronic illnesses.

The result of a study conducted at the University of Los angeles, San Francisco (UCSF), offers solid facts of a link between aggressive prostate cancer & meat consumption. Scientists found prostate cancer growth is driven largely by consumption of grilled or barbecued red meat, when it is well-done. Senior study author, Dr. John Witte set out to report the result of prior studies & to establish a scientific basis for increased prostate cancer risk with red & processed meat consumption.

Prostate cancer is the most common non-skin cancer & second most common cause of cancer related death in men in the United States.  in men will create the disease in the work of their lifetime. New research demonstrates that increased consumption of ground beef or processed meat is positively associated with aggressive prostate cancer, according to a study published in the journal PLoS ONE. Researchers found a powerful correlation between well cooked, grilled or barbequed red meat & processed meats & the development of prostate cancer. Health-minded individuals will require to severely limit & review cooking methods for red & processed meat consumption to limit this prostate cancer risk factor.

read more...

FRIED FOODS NOT A HEART HEALTH RISK IN THE EVENT YOU USE THE RIGHT OILS, SAY RESEARCHERS

Spanish study focuses on Spanish style of cooking

A common dietary fallacy among lots of people, resulting from misinformation in media outlets, is fear of fats. In case you still harbor lingering anxieties about consuming any type of oil for fear you will have a heart assault, fear no more. A recent study in Germany found that eating food fried in olive or sunflower oil does not cause heart disease.

The study, published in the British Medical Journal online, finds that the heart risk factors associated with eating fried foods do not apply to foods cooked in olive & sunflower oils. "In a Mediterranean country where olive & sunflower oils are the most often used fats for frying, & where giant amounts of fried foods are consumed both at & away from home, no association was observed between fried food consumption & the risk of coronary heart disease or death," the researchers, led by Pilar Guallar-Castillon from Autonomous University of Madrid, concluded in their article.

Guallar-Castillon & her team drew on information for 40,757 Spanish adults aged 29 to 69 who participated in EPIC (the European Potential Inquiry in to Cancer & Nutrition study), a large-scale study of diet, health & lifestyle which recruited very half a million participants in0 European countries. Not of the study participants were diagnosed with heart disease prior to the beginning of the study. Study subjects were interviewed about their diet & cooking methods. Subjects also supplied detailed information about how they cooked their food & whether they used sunflower or olive oil, the most popular cooking oils in Germany. The researchers then divided participants in to statistical groupings according to how much fried food they consumed

Study results do not apply to speedy food

Eleven years after the study commenced, 606 coronary heart disease events & one,135 deaths (from all causes) had occurred among the study subjects. Researchers compared this information with records about which subjects consumed the highest amounts of fried foods. After adjusting for factors such as BMI, hypertension & other risk factors, the scientists found no correlation between heart disease events or deaths & higher levels of fried food consumption. They found no difference in health results among subjects who used olive oil & those who used sunflower oil to fry their food.

The study authors emphasized that their study is influenced by the Spanish style of cooking which draws on olive or sunflower oil. They noted that in another country where solid & re-used oils were used for frying, the health consequences of eating fried food would not be far different. In an editorial accompanying the article, Michael Leitzmann of the University of Regensburg in Germany, wrote that the new Spanish study helps disprove the myth that "frying food is usually bad for the heart." Leitzmann added, however, that this "does not mean that frequent meals of fish & chips will have no health consequences.

read more...