Eating Once a Day Seems to Be Popular. I have researched significantly and experimented with all sorts of diets over the past 1. That is why I love Berroca!
I love the taste and it is fizzy : ). Remember the “food triangle” 1- 2 decades ago, eat more carbs, less meat? Are you going to take advice from people who get paid to give advice? Remember that scientific evidence is statistical, and uses case studies and trials to conclude evidence.
Korean cuisine - Wikipedia. Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in the Korean peninsula and southern Manchuria, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends.
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Traditional Korean meals are noted for the number of side dishes (. Kimchi is almost always served at every meal. Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes, gochujang (fermented red chili paste) and cabbage. Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations across the country. Korean royal court cuisine once brought all of the unique regional specialties together for the royal family. Meals are regulated by Korean cultural etiquette.
Dolsotbap, cooked rice in a stone pot (dolsot)Grains have been one of the most important staples of the Korean diet. Early myths of the foundations of various kingdoms in Korea center on grains.
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The MS Diet - The body reacts negatively towards certain food particles. This is a list of foods to avoid (as well as alternatives) and foods to enjoy! Healthy homemade fruit snacks packed with nutrients from gelatin, fruit, kombucha (optional) and juice.
One foundation myth relates to Jumong, who received barley seeds from two doves sent by his mother after establishing the kingdom of Goguryeo. Rice is not an indigenous crop to Korea, and millet was likely the preferred grain before rice was cultivated. Rice became the grain of choice during the Three Kingdoms period, particularly in the Silla and Baekje Kingdoms in the southern regions of the peninsula.
Rice was such an important commodity in Silla that it was used to pay taxes. The Sino- Korean word for . The preference for rice escalated into the Joseon period, when new methods of cultivation and new varieties emerged that would help increase production.
The most traditional method of cooking the rice has been to cook it in an iron pot called a sot (. This method of rice cookery dates back to at least the Goryeo period, and these pots have even been found in tombs from the Silla period.
The sot is still used today, much in the same manner as it was in the past centuries. It is commonly ground into a flour and used to make rice cakes called tteok in over two hundred varieties. It is also cooked down into a congee (juk), or gruel (mieum) and mixed with other grains, meat, or seafood. Koreans also produce a number of rice wines, both in filtered and unfiltered versions. They are also made into soy milk, which is used as the base for the noodle dish called kongguksu. A byproduct of soy milk production is okara (kongbiji), which is used to thicken stews and porridges.
Soybeans may also be one of the beans in kongbap, which boil together with several types of beans and other grains, and they are also the primary ingredient in the production of fermented condiments collectively referred to as jang, such as soybean pastes, doenjang and cheonggukjang, a soy sauce called ganjang, chili pepper paste or gochujang and others. Mung bean sprouts, called sukju namul, are often served as a side dish, blanched and saut. Ground mung beans are used to make a porridge called nokdujuk, which is eaten as a nutritional supplement and digestive aid, especially for ill patients. Starch extracted from ground mung beans is used to make transparent cellophane noodles (dangmyeon).
The noodles are the main ingredients for japchae (a salad- like dish), and sundae (a blood sausage) or a subsidiary ingredient for soups and stews. The muk have a bland flavor, so are served seasoned with soy sauce, sesame oil and crumbled seaweeds or other seasonings such as tangpyeongchae. Azuki beans are generally eaten as patbap, which is a bowl of rice mixed with the beans, or as a filling and covering for tteok (rice cake) and breads. A porridge made with azuki beans, called patjuk, is commonly eaten during the winter season. On Dongjinal, a Korean traditional holiday which falls on December 2.
Korean people eat donji patjuk, which contains saealsim (. In old Korean tradition, patjuk is believed to have the power to drive evil spirits away.
Fermented condiments include ganjang, doenjang, gochujang and vinegars. Nonfermented condiments or spices include red pepper, black pepper, cordifolia, mustard, chinensis, garlic, onion, ginger, leek, and scallion (spring onion). Ancient records indicate rearing of livestock began on a small scale during the Three Kingdoms period. Meat was consumed roasted or in soups or stews during this period. Those who lived closer to the oceans were able to complement their diet with more fish, while those who lived in the interior had a diet containing more meat. Beef is prepared in numerous ways today, including roasting, grilling (gui) or boiling in soups.
Beef can also be dried into jerky, as with seafood, called respectively yukpo and eopo. Cattle were also given their own holiday during the first 'cow' day of the lunar New Year.
The importance of cattle does not suggest Koreans ate an abundance of beef, however, as the cattle were valued as beasts of burden and slaughtering one would create dire issues in farming the land. Pork and seafood were consumed more regularly for this reason. The Buddhist ruling class of the Goryeo period forbade the consumption of beef. The Mongols dispensed with the ban of beef during the 1. This increased production continued into the Joseon period, when the government encouraged both increased quantities and quality of beef. One myth tells of the birth of Kim Alji, founder of the Kim family of Gyeongju being announced by the cry of a white chicken. As the birth of a clan's founder is always announced by an animal with preternatural qualities, this myth speaks to the importance of chicken in Korean culture.
Chicken is often served roasted or braised with vegetables or in soups. All parts of the chicken are used in Korean cuisine, including the gizzard, liver, and feet. Young chickens are braised with ginseng and other ingredients in medicinal soups eaten during the summer months to combat heat called samgyetang.
The feet of the chicken, called dakbal (. Records indicate pork has been a part of the Korean diet back to antiquity, similar to beef. All parts of the pig are used in Korean cuisine, including the head, intestines, liver, kidney and other internal organs. Koreans utilize these parts in a variety of cooking methods including steaming, stewing, boiling and smoking. Evidence from the 1.
Common grilled fish include mackerel, hairtail, croaker and Pacific herring. Smaller fish, shrimp, squid, mollusks and countless other seafood can be salted and fermented as jeotgal.
Fish can also be grilled either whole or in fillets as banchan. Fish is often dried naturally to prolong storing periods and enable shipping over long distances. Fish commonly dried include yellow corvina, anchovies (myeolchi) and croaker. They can be used to prepare broth, eaten raw with chogochujang, which is a mixture of gochujang and vinegar, or used as a popular ingredient in countless dishes. Large shrimp are often grilled as daeha gui (. Mollusks eaten in Korean cuisine include octopus, cuttlefish, and squid.
Several types of wild greens, known collectively as chwinamul (such as Aster scaber), are a popular dish, and other wild vegetables such as bracken fern shoots (gosari) or Korean bellflower root (doraji) are also harvested and eaten in season. Hot foods consumed are believed to restore ki, as well as sexual and physical stamina lost in the summer heat. That said, historically the consumption of dog meat can be traced back to antiquity. Dog bones were excavated in a neolithic settlement in Changnyeong, South Gyeongsang Province. A wall painting in the Goguryeo tombs complex in South Hwanghae Province, a UNESCO World Heritage site which dates from 4th century AD, depicts a slaughtered dog in a storehouse. This poem, which is an important source of Korean folk history, describes what ordinary Korean farming families did in each month of the year.
In the description of the month of August the poem tells of a married woman visiting her birth parents with boiled dog meat, rice cake, and rice wine, thus showing the popularity of dog meat at the time (Ahn, 2. Seo, 2. 00. 2). It is made with a young whole chicken stuffed with ginseng, garlic and sweet rice. Samgyetang is a Koreans' favorite energizing food and it is common to have it on sambok (. The main dishes are made from grains such as bap (a bowl of rice), juk (porridge), and guksu (noodles). Many Korean banchan rely on fermentation for flavor and preservation, resulting in a tangy, salty, and spicy taste. Certain regions are especially associated with some dishes (for example, the city of Jeonju with bibimbap) either as a place of origin or for a famous regional variety. Restaurants will often use these famous names on their signs or menus (i.
Unlike other cultures, in Korean culture, soup is served as part of the main course rather than at the beginning or the end of the meal, as an accompaniment to rice along with other banchan. Soups known as guk are often made with meats, shellfish and vegetables. Soups can be made into more formal soups known as tang, often served as the main dish of the meal. Jjigae are a thicker, heavier seasoned soups or stews.
Small amounts of long boiled meat may be added to the soup, or seafood both fresh and dried may be added, or vegetables may be the main component for the clear soup. Tojangguk (. Common ingredients for tojang guk include seafood such as clams, dried anchovies, and shrimp. For a spicier soup, gochujang is added. Originating as a peasant dish, all parts of beef are used, including tail, leg and rib bones with or without meat attached; these are boiled in water to extract fat, marrow, and gelatin to create a rich soup. Some versions of this soup may also use the beef head and intestines. The only seasoning generally used in the soup is salt. Naengguk (. A light hand is usually used in the seasoning of these soups usually using ganjang and sesame oil.
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Be More Active. Adding a little physical activity to your daily routine will help you. Throw away your TV remote & get up to change the channels. Go to shopping malls but before you shop walk around the entire.
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DON'T RUN to maintain your weight. According to a study in the International Journal of Obesity.