Posts Tagged ‘gourmet’

Dental Concerns For Diabetics

Saturday, May 5th, 2012

The main difficulty for diabetics is not the deficiency of insulin, it is the result of the lack of insulin and that result is that the blood becomes ultra-saturated with sugar (or glucose).

Everyone’s blood has glucose in it, the blood carries this energy to the limbs and organs to keep them functioning, but there is a fine balance between adequate and too much.

Insulin regulates that balance, so if you do not make enough insulin, as diabetics do not, your blood becomes dense and sugary. That does not sound too bad on the face of it.

Maybe a diabetic should be able to run further and faster than others with all that extra energy being pumped about the body.

Unfortunately, it does not work like that. The thick, syrupy blood does not get into the fine veins and capillaries, which means a lack of energy in these places, which are frequently at the very ends of your body and in internal and external organs.

Skin, hair, eyes, teeth and toes are all starved of the sugars they require to keep them going, not just to keep them super-fit. The places with the finest blood vessels start to suffer first.

Not only that, but where the blood does reach will be more easily infected, because the bacteria think it is party time with all that additional food/energy in the blood.

A small infection that the body;s immune system could usually have dealt with in a day or two soon gets out of hand. This is a major problem for diabetics and one of the areas that is easily infected is the mouth.

Without the regular dental check-ups that affluent people can afford, the mouth would frequently be infected, as it still is in poorer countries and among poorer groups in rich countries. Children and older people are always needing fillings, extractions and infections sorted out.

For diabetics who do not seek proper dental supervision this can soon become a major problem. Smoking worsens the problem. The concerns truly begin to mount up for smokers over the age of 45 when dental issues normally begin to resurface after 20 odd years of relatively healthy teeth and gums.

Periodontitis is particularly perilous for diabetics. Periodontitis is an infection that has an effect on the bones and gums in the mouth. It manifests itself in receding, bleeding gums. This exposes the blood rich in sugars to bacteria. Diabetics ought to advise their dentist of their condition and go for a check-up every six months.

Diabetics can easily lose all their teeth if they get periodontitis and it is readily done with high blood sugar levels. The first sign of such dental issues is bleeding teeth or gums.

It is imperative to control the blood sugar level to as close to normal as you can to avoid these and other complications and the two first keys to try are diet and exercise, otherwise you might have to resort to medication.

Owen Jones, the writer of this article, writes on a variety of subjects, and is now involved with diabetic friendly meals. If you would like to know more, please visit our website at Cookbooks For Diabetics.

The Problems Of Protracted Hyperglycemia

Friday, May 4th, 2012

The rate of diabetes is on the increase and has been for years not just in the West but in numerous countries is other parts of the world too. This has been linked to the increasing rate of obesity which in turn has been linked to various factors.

There are several ideas why the number of obese people is raising, the most common of which are elevated prosperity, deskbound jobs, sedentary lifestyle (far too much TV); poor diet (far too much junk food) and food additives.

A sedentary career and lifestyle ultimately often leads to a deficiency of exercise and a poor diet is normally the result of not being able to cook either because of a shortage of time or ability. Junk food fills the gap.

Therefore, two of the main reasons for of diabetes in later life are poor diet and shortage of exercise, which can often be distilled to one major cause: indolence. Can’t be bothered to cook or learn how to and would rather watch a film than go for a stroll.

This is not every diabetic’s reason for being ill, obviously. There are also genetic dispositions and organ failures, but Type II diabetes is linked with obesity which is attaining epidemic proportions.

However, despite the high numbers of diabetics, there is also a pre-diabetic state. This pre-diabetic state is when the blood- sugar levels are greater than standard, but are not life-threatening. This again is most prevalent in the overweight.

A person in the pre-diabetic state will not notice anything, because a doctor needs to do check ups to determine the condition. People can go for years and even decades in this condition with no apparent injury.

However, elevated blood-sugar levels do have harmful side effects. If you are in this condition, it is necessary to rebalance the condition of your blood in order to reduce your chances of becoming diabetic. The condition of having too much sugar or glucose in the blood is called ‘hyperglycaemia’.

Some of the most common symptoms of hyperglycaemia are: kidney damage; intestinal worries; poor circulation in the extremities (so especially the feet), which can produce feelings of tingling or coldness and eyesight impairment (especially cataracts).

The problem for many people is that you have to work closely with your physician to bring your blood- sugar levels back under control. For those who live in remote areas or have little money this can become a big problem.

There are self-testing kits and medication for those who are able and willing to use them and they are much more preferable than having to inject with insulin everyday if you let the situation get too far out of hand. Being pre-diabetic is a loud call to action.

Exercise and a good diet of home-cooked food is the combination that will go a long way to improving the state of your blood. It is necessary to consume slow-burning foodstuffs like (meat and) vegetables rather than fast-burning sugary foodstuffs and it is vital to remove the excess sugar in your blood, if your internal organs cannot regulate it, by burning it off, which is best achieved by physical activity.

Owen Jones, the author of this article, writes on a variety of subjects, and is now concerned with Diabetes Cook Books. If you would like to know more, please visit our web site at Cookbooks For Diabetics.

Cooking Italian Food With Pasta

Thursday, May 3rd, 2012

When a non-Italian thinks of Italian food, two dishes come to mind: pasta and pizza. Kneading the dough for a pizza means some work, so the first meal that most people prepare if they think to ‘cook Italian’, they try a pasta dish.

Despite the fact that there are thousands of Italian pasta (and pizza) recipes, most non-Italians do not cook a dish that an Italian would identify as Italian. In the remainder of this article we will take a look at how to make these meals more authentic without having to move home to southern Europe.

As this piece is about pasta dishes, we should start with the pasta itself. Assuming that you would like to use dry pasta and boil it, you should only purchase pasta that is made from durum wheat semolina flour. If you would like whole wheat durum semolina flour, that is all right too.

Do not be satisfied with a pasta merely because it has an Italian name. Check the ingredients. When you have the pasta, inspect it.

Feel it, even look at it under a magnifying glass. It should feel course and rough. When it swells up this roughness will allow the pasta to pick up more sauce than ‘smooth’ pasta.

Durum semolina flour is course, rough and solid which is why it is used. It is not being used because it is cheaper, so do not let anyone persuade you that pasta made from high quality bread flour is better. It most certainly is not.

Pasta is best consumed al dente according to Italians, which translates as ‘to the teeth’ or a bit chewy. Pasta made from most flours other than durum will not attain that quality, because it goes straight from hard to soft or over-cooked. You can easily recognize this low quality if the pasta collapses or breaks up.

Once you have bought decent pasta, you have to cook it well. Pasta is starchy and will give off starch, just like rice, so it ought to be boiled in a substantial pan with plenty of water. Add salt after the water boils, if you need to and then add the pasta.

Purchasing the correct pasta is merely half the battle, unless you just want to pour some olive oil on it or eat it with a salad.

Different pastas take various amounts of time to cook, but most cooks will have begun the sauce long before cooking the pasta anyway.

However, if the sauce is very thick and the pasta water is not too salty, you can use some of it to water the sauce down before serving. This blends the flavours fairly well.

The sauce is also of local importance, but it contains tomatoes more often than not in the south and less so as you travel north, where it is cooler.

In the north a sauce to be served with pasta may contain more vegetables and oil than in the south or the pasta may be eaten in a salad.

Owen Jones, the author of this article, writes on a variety of topics, and is now involved with Italian Pasta Flour. If you would like to know more, please visit our web site at Gourmet Food and Good Health.

Health Benefits of Green Tea

Thursday, April 26th, 2012

All teas are made from the very same species, Camellia sinensis; it is merely their various processing approaches which produce their diverse characteristics. Green tea leaves tend to be the least prepared of the teas, with the leaves solely being steamed rather than fermented, meaning it keeps more of the attributes that deliver the healthy perks to your overall well-being.

The research that has examined the numerous possibilities that green tea is beneficial for your bodies, are often just animal-based studies or have small sample sizes or they achieve results that disagree with similar research.

Something we are able to be sure of, green tea comes with nearly zero calories, is practically just as replenishing as water and, aside from a small minority of people reporting insomnia because of its caffeine content (which is far lower than black tea), it has no believed negative effects on the body.

Green tea is processed very little, and as a result it retains the most concentrated level of antioxidant polyphenols of all teas. The most essential of these is a catechin, known as EGCG; the most researched component of green tea, and thought to be responsible for much of its rewarding qualities. The benefits include a decreased chance of cardiovascular disease, stokes, cancer and viral infections. The catechins in green tea are accountable for these incredible health improvements through a assortment of ways. For example, in cardiovascular disease, the catechins prevent enzymes from producing free radicals on the cellular lining of our arteries, and in circumstances of cardiac arrest and strokes, green tea can lessen the harm caused following the event and improve the pace of the heart cells recovery. Green tea has also been proven to decrease ‘bad’ cholesterol, and stop oral cavities and food poisoning, by eliminating harmful bacteria.

For people trying to lose weight, a study observed that people given green tea along with a caffeine supplement had better weight loss results compared to those using just a caffeine supplement. So, if you happen to be on a diet right this moment, why not add green tea to your fat burning strategy today!

Lots of people prefer to take green tea extract as a nutritional supplement instead of consuming the tea itself. The strength of the catechins and polyphenols in these extracts varies considerably, so browse carefully. Another interesting way green tea extracts are beginning to be used, on account of green teas high amounts of antioxidants, is in cosmetics, including deodorants, moisturizers and acne lotions.

The health gains of drinking green tea in the majority of tests apparently get better with the more you consume, so why not consider drinking some green tea today and see if you also start to notice a transformation for the better? Of course we need to be careful when considering the outcomes of these studies, but I think you can safely say that adding green tea into your daily diet can only have positive effects on your health, and who knows, it may just produce positive changes to life!

More articles are available on green tea vs coffee and is green tea good for you.

Egg Whites Battle Egg Yolks In A Nutritional Value War

Tuesday, April 24th, 2012

There is no question, meals that include eggs will contribute a substantial portion of nutritional value towards the standard healthy diet, however there still exists a few misconceptions to which portion of the egg stands out as the best part to consume. Some people stand behind egg whites nutrition, saying the yolk contributes unsafe proportions of cholesterol to a sensible diet. While many others advise the consumption of whole eggs as a way to acquire a more comprehensive nutritional solution. To help clear up any uncertainty on just what someone ought or ought not consume, it is a good idea to investigate deeper into the egg whites and egg yolks nutrition facts to find out each of their unique benefits.

Egg whites are an outstanding supply of amino acids. Proteins (amino acids) rebuild tendons/muscles and fortifies an individual’s immune system, however its degree of absorption depends on how it is consumed. The manner that will make sure of the most complete absorption of the egg whites proteins is to enjoy it raw.

Even though egg whites are full of riboflavin, an exceptionally fundamental micronutrient for a lot of cellular functions within your body; riboflavin can also be found in significant levels from a number of other nutritious sources. So a more important chemical element present in the egg white is selenium.

The egg white provide you with a beneficial combination of riboflavin, selenium and amino acids that definitely improve your health. Why don’t we now glance at egg yolk’s nutritional value?

It is true the yolks do have a high quantity of cholesterol. What lots of people don’t fully grasp is, this won’t specifically make you develop a increased amount of bad cholesterol in your blood. The human body will just simply cut down its output of cholesterol to balance out the cholesterol provided by the egg. As a result of integrating the full value of egg yolks in your daily diet, you reap the advantages of a wide range of essential vitamins and minerals, without needing to be worried about getting fat on account of including these nutrients to your diet. The human body can alter its cholesterol creation.

There are valuable health gains received by each portion of an egg. It is evident that God has gifted all of us with a nourishment that functions most desirable as a complete unit; where the whole truly does above and beyond the individual parts. Even though there are plenty of ways of eating eggs, drinking them raw could possibly be the most effective method to benefit from the countless health benefits the egg comes with. The biochemistry of the egg can alter during the food preparation process, rendering it more difficult for the digestive system to process. If the egg white and yolk are consumed at the same time, the intake of the nutritional ingredients is at its peak and the body’s capability to digest those compounds is at its very best.

When buying eggs from the farmers market, you should consciously aim to purchase eggs coming from organic farms. It promotes a more moral and ethical management of the farm animals and it provides you with more wholesome egg.

Go check out these 2 sites for more on egg white nutrition and egg whites nutrition.

Oral Complications Of Diabetes

Tuesday, April 10th, 2012

Diabetes can have different adverse effects on sufferers’ health and one of those bad-effects is dental quality. Diabetics have a difficulty dealing with sugars, which often leads to a condition called hyperglycemia, which means that there is too much glucose / glucose in the blood.

The opposite of having too much sugar in your blood is having too little and that is called hypoglycemia.

Both conditions are regulated in healthy people by insulin and herein lies the diabetic’s difficulty – the body’s automatic production of insulin to control blood glucose levels. Both conditions will have serious consequences.

Too much sugar in the blood can lead to issues with the kidneys, the heart, the eyes and others, while too little sugar in the blood can cause fits and black-outs.

Tooth and gum disease is normal as are any other health problems. Factors that play a part in tooth and gum disease are age, heredity, smoking and oral hygiene, but the diabetic who is often hyperglycemic has a higher probability of developing dental disease.

The diabetic is more prone to infection of any kind and one of the most common is periodontitis, which affects the teeth, the jaw bones and the gums.

One of the visible symptoms of periodontitis is receding gums, which makes the teeth look strangely large, but also exposes the roots of the teeth to the air and food, causing sensitive teeth.

Therefore, diabetics should ensure that they make a special effort to visit their dentist at least twice a year, because periodontitis can cause the complete loss of one’s teeth.

The extra sugar in the blood provides extra food for germs, so they reproduce far more quickly than normal. This rapid build up of bacteria causes red, swollen gums.

One of the first signs of gum disease is frequent bleeding. If your gums start to bleed whilst you brush your teeth, book an early appointment with your dentist.

Diabetics, along with those who have an impaired immune system, run a much higher risk of developing periodontitis and so losing all their teeth, if it is left untreated.

Diabetics who have periodontitis are not certain to lose all their teeth, but it does have to be noticed and treated early because there are several ways that a dentist can cope with the infection.

One of the best tactics is to control your blood sugar levels in the first instance. This has to be achieved in conjuction with your doctor, but it will usually include correct dieting, exercise and taking insulin or a surrogate. Not smoking and maintaining your correct weight are also imperative.

Not all diabetics have to take insulin. There is much more understood concerning diabetes, diet, exercise and their interaction these days. Some diabetics can avoid taking insulin and all the side effects that that would normally entail by not eating sugary or starchy food.

The same effect can be had by consuming low-calorie meals frequently during the day instead of two or three substantial meals and by monitoring your blood-sugar levels.

This is the best means of avoiding the oral difficulties that diabetics can experience.

Owen Jones, the author of this piece, writes on a number of topics, and is now involved with 500 Delicious Diabetic Recipes. If you would like to know more, please visit our website at Easy Diabetic Meals

3 Delicious Vegetarian Main Courses

Tuesday, April 10th, 2012

Here are three delicious vegetarian main courses:

No. 1: Portabello Mushroom Lasagne

6 Servings

1 pound ground soya 4 vegetarian sausages (mild or hot) 1 medium onion garlic salt to taste pepper to taste 6 large Portabello mushrooms 1 substantial container ricotta cheese 1 egg Plenty of grated mozarella cheese Canned spaghetti sauce (or make your own)

How to Prepare:

Preheat oven to 350F degrees Remove soya sausage meat from casings. Brown soya sausage and minced soya beef with onions, adding garlic salt and pepper to taste. Wash mushrooms and scrape out the black gills.

Beat egg into ricotta cheese. Spread a small quantity of spaghetti sauce in a substantial baking dish or shallow roasting pan to avoid sticking.

Generously pack each mushroom cap with ricotta mixture and place in the baking dish or roasting pan ricotta side up. Top each cap with a handful of the grated mozarella. Then top each cap with a generous amount of the soya meat/onion mixture. Top each cap with another handful of mozarella.

Pour spaghetti sauce over every cap and in the bottom of the pan. Top with the remaining mozarella cheese.

Bake at 350 for 30-35 minutes. Allow to cool for about 10

No. 2

Baked Tomatoes With Proven?ale Stuffing

4 Servings

4 md tomatoes – unpeeled, cored, pulp removed 1 T olive oil 3/4 c onions, chopped 2 cloves garlic, ground 1/2 T fresh parsley, chopped 2 t fresh basil, chopped 1 1/2 t fresh thyme, chopped 1/2 t salt 1/4 t black pepper 3/4 c bread crumbs 1/4 c plus 2 tablespoons Parmesan cheese

Bring the oven to 375F. Core tomatoes and scoop the insides out to leave whole skins.

Heat skillet with oil to medium heat and saute onion and garlic for around 3 minutes. Stir in tomato cores, herbs and seasonings. Saute for around 4 minutes or until the liquid disappears.

Remove from heat and stir in breadcrumbs and a cup measure of the Parmesan cheese. Reserve the rest of the cheese for later.

Stuff the tomatoes with the mixture and sprinkle uniformly with the remaining measure of Parmesan cheese.

Bake for about 15 minutes.

No. 3

Franconia Root Vegetables

6 Servings

6 lb potatoes, peeled 1 1/2 lb small carrots, trimmed and scraped (or large carrots, cut carefully in ovals) 1 lb small turnips, peeled, sprout end (or large turnips, trimmed 12 small white onions a little margarine 1 t dried thyme leaves, crumbled Salt and freshly ground pepper to taste 1/4 c parsley, chopped 1 large marrow, cored

Drop potatoes into a saucepan of cold, salted water. Over high heat, bring water to a boil, reduce heat to medium |and cook potatoes for 12 minutes. Drain, let cool for a few minutes, pat dry, and cut into quarters (or halve horizontally and trim every half into ovals).

Meanwhile, drop carrots, turnips, and onions into boiling salted water to cover. Lower heat to medium, cover, and boil until barely tender (10 to 15 minutes, depending on size). Drain, immediately cool under running water, and set vegetables aside.

About one hour before marrow will be served, place potato quarters in margarine (at least 1/2 cup) and turn them to coat. (If you are allowed you can use a little unsalted butter).

Position in oven (wherever there’s room, including the bottom shelf) yet roast for 45 minutes, turning every 10 minutes or so to brown all sides evenly. Add carrots, turnips, and onions. Sprinkle with thyme, salt, and pepper.

Continue roasting and turning often until vegetables are tender and evenly browned (about 15 minutes or slightly longer). Using tongs (or a slotted spoon) and draining off excess fat, remove to serving dish and sprinkle with parsley.

Owen Jones, the writer of this article writes on a variety of topics, but is at present involved with Recipes to Lower Your High Blood Pressure. If you want to know more, go to our website at Gourmet Recipes and Good Health.

3 Quite Extraordinary Bread Recipes

Thursday, April 5th, 2012

Western peoples love bread, although not everybody eats it because it is high in calories. Eating a lot of bread is fattening, but good bread is very sustaining, so there is no requirement to over indulge, which means that it does not have to become a burden on your waist band.

Similarly, good bread does not need butter or margarine, so that is another cutback on calories and fat.

Bread may also be a good source of dietary fibre and once you have eaten real bread, you will never go back to white, sliced, supermarket bread. In fact, it is the white, sliced bread that gives bread such a bad name.

These recipes are meant to be prepared and baked in a bread making machine, but they can be mixed by hand too. I have used a bread making machine for years, but I used to mix it by hand before that, and I can honestly say that I can not differentiate between them.

Furthermore, the machine saves a lot of time and because it bakes on a timer, you can wake up to the smell of fresh bread each morning, if you like.

Recipe 1

Celery Bread

1 sachet yeast 1/4 teaspoon ginger 1/4 teaspoon sugar 3 cups Better for Bread flour 1/2 cup quick-cooking oats 2 tablespoons gluten 2 teaspoons celery seeds 1 1/2 teaspoons celery, garlic or onion salt 3/4 cup celery — fresh / slice thin 1 tablespoon celery leaves, fresh / chopped 1 egg 10 3/4 ounces cream of celery soup 1 tablespoon vegetable oil 3 tablespoons warm low-fat milk

Combine all ingredients and bake

Recipe 2

Citrus Bread

2/3 cup water 2 cups white bread flour 1 teaspoon dry milk 2 teaspoons sugar 1 teaspoon salt 1 teaspoon butter 2 tablespoons orange marmalade 2 teaspoons lime juice 1 pinch lemon peel 2 teaspoons yeast (active, dry)

Blend all items and bake.

Recipe 3

Chart House Squaw Bread

1 1/4 cups warm water 2 tablespoons molasses 1/2 teaspoon caramel coloring * — optional. 1 1/2 teaspoons malted barley flour ** 2 cups bread flour 1/2 cup whole wheat flour 1/2 cup unprocessed bran or wheat bran 1/4 cup dark brown sugar (3 TB) 1 1/2 tablespoons oat bran 1 1/2 tablespoons rolled oats 2 teaspoons granola 1 1/2 teaspoons salt 2 1/2 teaspoons yeast (1 envelope)

Oil and / or butter are not required.

* Caramel colouring is only used to give the bread an almost pumpernickel colour. You can buy it in a cake decorating store . ** The malted barley flour is also called diastatic malt powder.

In a bowl mix the bread flour, whole wheat flour, unprocessed bran, dark brown sugar, oat bran, rolled oats, granola, malted barley flour and salt.

In a bread pan add water, molasses, and caramel colouing. Add flour mixture; top off with yeast and choose dark bread setting.

NOTE: Raisins may be added if required. If you do, eliminate the caramel colouring and liquefy in water, 1/4 cup raisins, molasses and brown sugar before adding to the machine.

Owen Jones, the writer of this piece writes on a variety of subjects, but is at present concerned with Recipes to Lower Your High Blood Pressure. If you want to know more, go to our web site at Gourmet Recipes and Good Health.

Diabetes And Foot Complications

Wednesday, April 4th, 2012

When many people think about the problems of diabetics, there are usually two things that they think of: concerns with sugar and problems with feet. The sugar difficulty has to do with their bodies’ inability to cope with carbohydrates easily and the feet problem is to do with circulation.

The medical term for these problems in the feet is to do with ‘neuropathy’. It often results in ‘cold extremities’. This means the furthest points from the heart, so it includes the hands and the feet, which are of course the furthest extremity from the heart’s blood supply.

If you have a deficiency of blood in your extremities, you can damage them without even knowing it. If you hurt your hands, you will see the problem, because your hands are before your face all day, but if you injure your feet, it may go unnoticed for a while.

People touch their face quite a number of times an hour, but how frequently do they scrutinize their feet? What if you had stepped on a rusty nail and did not know it? Your foot would be infected and you may not know it as quickly as a non-diabetic.

This deficiency of sensitivity in the feet works in another, more internal way as well. The nerves in your feet may not realise that your feet are drying out, so they might not order a provision of oil.

This will eventually mean that your feet will be parched. The skin may crack and lead to pain. If you notice this, you need to talk to your GP immediately.

If the skin cracks, it is more likely that an infection will follow with a diabetic, because of the elevated level of sugar in the blood. The increased nutrients will breed millions more bacteria and the infection will grow far faster than usual.

This is true of any problem, not only the feet. Gum disease is a lot more widespread in diabetics as well for the same reason. The presence of this extra sugar/glucose and the resulting bacteria can lead to a higher incidence of gangrene, if left untreated.

Therefore, it is crucial for a diabetic to keep his or her blood/sugar level under control at all times. This is very difficult in the start and the novice diabetic must follow strict guidelines, usually worrying at every step of the way.

Nevertheless, it does not have to be like that. The majority of diabetics learn how to manage their intake in order to keep their blood/sugar and insulin levels under control. This comes with experience and after a lot of worry, but diet is the key and so is exercise.

The greenhorn diabetic has to learn what he or she may consume without worry and what he or she may eat and have to think of it. After a time, this will get to be second nature, but you have to do it for the sake of yourself and your extremities.

Owen Jones, the writer of this piece, writes on a number of topics, and is now concerned with cookbooks for diabeticss. If you would like to know more, please visit our site at http://cookbooksfordiabetics.com

What Is Bread?

Sunday, February 5th, 2012

Bread is a vital ingredient in the diet of millions of individuals on a day by day basis. However, there are as many sorts of bread as there are peoples’ eating it and most countries have in excess of one sort of bread as well. In it’s most fundamental form, bread is manufactured by cooking a dough of flour and water. However, it hardly ever rests there except in children’s scout camps.

The flour can be manufactured from almost anything that can be dried and pulverized, so in Europe and America, flour is most normally manufactured from wheat, rye and corn, whereas in India it is often made from gram and in Thailand it can be made from rice but there are numerous other types of flour as well, besides all the possible mixtures obtained by mixing the different flours.

Frequently, whole grains or rough-ground material will be added into fine flour to improve texture, taste, roughage or / and aesthetics. Also, in the same vein, occasionally the dough will be rolled in seeds such as sesame, poppy or other kinds of crop like rolled oats. The second ingredient is water, yet not always. You can use water, milk or even beer or yoghurt or a mixture of a few of them.

Then there are additives. No, not the E-numbers or chemicals such as flavour-enhancers or preservatives, they are completely unnecessary, unless you are using poor quality ingredients or you want the loaf to have a long shelf life. No, I am talking about natural additives. Yeast is the first additive. It makes the bread rise and so makes it light. Bread without yeast is more like cake. Sugar, honey or molasses is added to help the yeast increase in size.

Salt is the first real additive. Salt is added to inhibit the action of the yeast and as a flavour-enhancer, and you could add celery salt (garlic or any other salt) instead or table salt. However, you do not really have to use it if you do not use yeast. After that, the world is your oyster, you can put what you want.

Some people add an egg to give the bread more body or fruit such as raisins. Or you can add bananas instead or as well. Nuts are good in home made bread too but so are dried plums and apricots. I used to like to add a handful of rolled oats for extra fibre.

A little oil (olive or other) or butter will help the bread’s elasticity and it will also store longer too, not that that was ever an issue in our household. Herbs and garlic is nice in homemade bread yet so is ginger or onions. In fact, one of the best breads I ever made was done with the left overs from my Sunday luncheon. I could not eat it yet it was not enough to put in the fridge so I put it in the bread mixture.

I put in French green beans, a little potato, some cabbage, a bit of chicken, kidney beans and the gravy – only a little of |each. It was the best bread I ever made, and I have spent the last ten years attempting to replicate the loaf in vain, because I did not note down exactly what I did.

Owen Jones, the author of this article, writes on several topics, but is now concerned with low cholesterol diet recipes. If you want to know more, please visit our site at What Foods Lower Cholesterol?