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There are very many advantages of meal preparation. The first benefit of meal pre-making is convenience. After cooking your weekly meals for the week, you can grab one, throw it in a container and go on your way. No more sad desk lunches; you will have something healthy to eat! Meal prep is also important if you are often pressed for time: there is less chance of grabbing fast food or something less than ideal when you are in a rush!

If you do not make poor decisions during meal prep, you should enjoy all the nutrients in the meals made. Some other benefits of meal prep entail:

Boosts Your Energy

You are what you eat! Meal prepping ensures that you have the energy to get through your day without overeating or indulging in poor food choices. With a healthy, balanced diet, you will work harder and stay focused during long days at anything from school to work.

Promotes Convenience

The convenience factor can help with making sound choices in minimizing calorie intake. With meal prepping, it is easy to maintain and lose weight. By planning your meals and snacks, you save yourself from the dreaded, what is for dinner, the question that often leads to take-out or frozen pizzas.

Meal prepping ensures less food waste since there are no concerns about expiry dates or buying too many ingredients! You know what ingredients go into your meals, and you know what you do not like!

As a bonus, meal prepping ensures that you save money. There is no need to go out and buy lunch or dinner when you can pop your meal in the microwave or oven and enjoy it! If you make your food instead of buying it, this will save you lots of money in the long run.…

Type 2 Diabetes – Treating Diabetes With a Flavonoid Called Kaempferol

Kaempferol is a molecule in the flavonoid class. Flavonoids, or bioflavonoids, are molecules found in plants and are known for their antioxidant activities. Kaempferol is responsible for the yellow color of acacia flowers. Researchers at Northwestern Polytechnical University in Xian, China, and Virginia Technical University in Blacksburg, Virginia, looked at the effects of kaempferol on pancreatic cells.

Their study, published in the European Journal of Pharmacology in October 2011, was performed on pancreatic beta cells, the cells responsible for making insulin. In diabetes, when pancreatic cells are exposed to high levels of sugar for too long, they usually stop working and die. The cells were placed into solutions of sugar and when kaempferol was added, the cells were able to survive and continue to secrete insulin, despite the environment.

Seeing just how kaempferol functions in beta cells outside the human body is preliminary research. Further work could reveal how the molecule works on the actual pancreas functioning inside the human body.

Other health claims have been made for kaempferol, although the evidence from various studies has been contradictory. Possible benefits include:

protective effects against pancreatic and ovarian cancer,

prevention of heart attacks, and

many more.

More research is definitely needed to clarify whether those claims are valid, but kaempferol is found in many fruits and vegetables already known to provide a good supply of vitamins, minerals, and fiber:

the list of foods containing kaempferol includes: tea, broccoli, leek, onions, chives, horseradish, tarragon, Chinese cabbage, rutabagas, mustard, Brussels sprouts, green cabbage, kale, turnip greens, grapefruit, strawberries, squash, goji berries, watercress, pistachios, apples, radishes, peaches, blackberries, raspberries, gooseberries, elderberries, potatoes, broadbeans, tomatoes, and spinach.

With so many fruits and vegetables to choose from, getting sufficient amount of kaempferol and various other flavonoids should be easy:

the website: recommends a recipe for stir-fry that contains Chinese cabbage or kale, broccoli, mushrooms, jicama, bamboo shoots, peanut oil, ginger, sesame oil, soy sauce, and rice wine.

another website: offers instructions for making Brussels sprouts with apples, which also includes lemon juice, butter or margarine (substitute olive oil), onion, apple juice, garlic, sugar (substitute sucralose), water chestnuts, raisins, lemon rind, nutmeg, and ground pepper.

for dessert, try a fruit salad from including raspberries, strawberries, mango, peach, lemon juice, honey, and mint.

Wash it all down with lemonade made from a recipes on the website . The list of ingredients also includes grapefruit, strawberries, agave nectar, and ginger.…

Tofu is a cooking ingredient that many mothers choose because it has a delicious taste and soft texture. The challenge is, this soft tofu texture is prone to being destroyed when cooked. But, don’t let this stop Mom from cooking differently using tofu. Here are tricks that can be observed so that tofu is not easily destroyed when cooked!

Recognize the Difference Between Tofu and Tofu

Before discussing further about the different cooking tips to use tofu, mothers need to know the differences between tofu and common tofu that are often found in the market. Well, Mom needs to know that the term tofu abroad is generally used to refer to almost all types of tofu. Meanwhile, in Indonesia itself, the term tofu is more commonly used to describe tofu that has a soft texture and has various flavor variants. Yes, ma’am, even though they are both made from soy, tofu has a very soft texture that makes it easy to break down, while tofu has a denser and harder texture. From the appearance, the tofu itself looks a bit shiny with a yellowish white color, and looks beautiful when cooked. If you know ordinary, it is generally white and not shiny.

4 Tips To Make Tofu Not Easily Crushed And Delicious When Cooked

After knowing the difference, now I also need to know how to process tofu so that it cooks differently and is not easily destroyed. Here’s how!

Choose the Type of Tofu to Your Taste

There are several variants of tofu sold in the market, among them are original tofu, shrimp tofu, chicken tofu, and many more. Well, if you want to experiment with cooking spices, you should choose original tofu so that the taste does not collide with the taste of the tofu itself. If you want to make sapo tahu seafood , you can choose shrimp tofu to cook differently and definitely delicious.

Choose that is Still Good

After determining the variant, Mom needs to choose a tofu that is still good. If the tofu is sealed neatly in the package, Mom can check the expiration date. In addition, fresh tofu generally does not look slimy. Tofu that is slimy or past the expiration date can no longer be guaranteed to be fresh. Apart from these two things, I can also see the color of the immersion water. Make sure the color of the water is still clean, otherwise it is not cloudy, yellowish or black, yes.

Cut Properly

Tofu sold in markets or supermarkets is usually packaged in thick plastic. Well, the basic technique in cutting tofu so that it is not easily destroyed is to soak the tofu and its packaging in warm water for a few minutes. The goal is to make tofu easy to remove.

Removing tofu from the packaging also needs to be careful. Cut the tofu horizontally in the middle of the package using a sharp knife, then push the tofu from the end of the plastic until it comes out. After that, cut the tofu to a thickness of about 1-2 cm. Pieces that are too thin can make tofu more easily crushed when cooked. So, it’s better to cut a little thicker, yes.

Fry Before Mixing Spices

If you plan to make fried or stir -fry with tofu, before frying it …