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Buy Organic Foods : There are 12 foods where buying organic makes even more sense than normal.
According to the EWG (Environmental Working Group) the 12 most contaminated foods are:
  • apples
  • bell peppers
  • celery
  • cherries
  • imported grapes
  • nectarines
  • peaches
  • pears
  • potatoes
  • red raspberries
  • spinach
  • strawberries
All tested positive for pesticide residue – even after having been washed! Sweet bell peppers were the vegetable with the most pesticides overall, with 39 pesticides detected on a single sample. Conversely, if you're going to buy conventional, peas, broccoli, onions, pineapples, mangoes, bananas, kiwi and papaya had the lowest occurrence of pesticide residue.


Buy Local Food : As an ‘everything in moderation’ kind of guy, I’d find a strict local food diet fascinating but obsessive and intimidating, says Peter Marks, program coordinator for the Appalachian Sustainable Agriculture Project in Asheville, N.C. He suggests a more gradual approach: Every week or month, replace one food in your diet that’s provided by a big, faraway company with a locally grown food.


Weight loss

The Glycaemic Index Diet
The gi index weight loss program is linked to the gi (or glycaemic index), a list of types of food and a score representing the ease with which the carbs in the food gets transformed to glucose in your system. The theory is that slow release foods (ie those food types with a low Glycaemic score), keep you feeling full longer and help to take in fewer food without craving snacks all the time.
It is also extremely effective for diabetes sufferers, as the low GI foods are helpful in minimizing surges in blood sugar secretion.





Stir-Fried Rice-Stick Noodles
Stir-Fried Rice-Stick Noodles Category Rice Recipes 
Views 173 
Ratings 0 
Ingredients And Procedures

1/2 lb Thin rice-stick noodles

6 Dried Chinese blk. mushrooms

1 Boneless chicken breast

- cut 1/3-in thick 6 oz Strip Chinese barbecued pork

6 oz Medium shrimp

3 tb Peanut or corn oil

2 ts Finely chopped ginger

1/2 ts Salt

1 sm Onion; cut lengthwise into

- thin slices 1 Stalk celery; cut into

- diagonal thin slices 1/4 lb Small snow peas

- strings and stems removed 1/2 Green bell pepper; seeded

- and sliced thin 1/2 ts Sugar

2 tb Indian Madras curry powder

-(or to taste) 1 tb Light soy sauce

-(or more if needed) 1 tb Dark soy sauce

1/4 c Chicken stock

2 Green onions

- finely shredded IN 2 SEPARATE MEDIUM BOWLS, cover rice-stick noodles and mushrooms with warm water for 20 minutes or until soft and pliable. Drain noodles, shake off excess water; set aside. Drain mushrooms and squeeze dry of excess water. Cut and discard stems at the base. Cut caps into thin slices; set aside. Cut chicken breast into 1/3-inch-thick strips; set aside in a bowl. Slice the barbecued pork into 1/4-inch-thick julienne strips; set aside. Shell and devein shrimp; pat dry. Heat wok over medium heat until hot. Add 1 1/2 tablespoons of the oil and half the ginger and salt; gently saute

until fragrant, about 30 seconds. Increase to high heat and, when hot, add the chicken, stir-fry for a few seconds, toss in shrimp and stir-fry together until both the chicken and shrimp feel firm to the touch. Mix in barbecued pork; remove and set aside. Add the remaining oil, ginger and salt to the hot wok. When oil is hot, add the mushrooms, onions, celery, snow peas, and bell pepper; stir-fry together until tender and crisp for a total of 1 to 2 minutes. Mix in sugar, curry powder, soy sauces, and half the chicken stock. Add the rice-stick noodles. Use chopsticks or tongs to lift, shake and separate strands of noodles until they are evenly coated with the seasonings. Continue stir-frying for another minute until the noodles are moist and begin to cling to each other. Add more chicken stock if noodles seem too dry. Add reserved meat mixture and green onions; toss together. Taste and adjust seasoning. Transfer to a serving platter and serve hot. Serves 4 as a light lunch.

 
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