Forks over knives

Forks Over Knives is a 2011 American advocacy film and documentary that advocates a low-fat, whole-food, plant-based diet as a way to avoid or reverse several chronic diseases. The film stresses that processed foods and all oils should be avoided. This is sometimes confused with a vegandiet, which in practice can be very different. The whole-food, plant-based diet promotes eating whole, unrefined or minimally refined plant-based foods. Those who adapt the lifestyle will base their diets around foods such as whole grains, legumes, tubers, vegetables, and fruits. It seeks to exclude or minimize any sources of animal-based protein and highly refined foods such as refined sugars and bleached flours.

White Castle

A fast food restaurant, also known as a quick service restaurant (QSR) within the industry, is a specific type of restaurant that serves fast food cuisine and has minimal table service. The food served in fast food restaurants is typically part of a “meat-sweet diet”, offered from a limited menu, cooked in bulk in advance and kept hot, finished and packaged to order, and usually available for take away, though seating may be provided. Fast food restaurants are typically part of a restaurant chain or franchise operation that provides standardized ingredients and/or partially prepared foods and supplies to each restaurant through controlled supply channels. The term “fast food” was recognized in a dictionary by Merriam–Webster in 1951.

Food for my brain

Your brain is kind of a big deal.

As the control center of your body, it’s in charge of keeping your heart beating and lungs breathing and allowing you to move, feel and think.

Why do I feel tired after eating?

We’ve all felt it — that drowsy feeling that sneaks in after a meal. You’re full and relaxed and struggling to keep your eyes open. Why are meals so often followed by a sudden urge to take a nap, and should you be concerned about it?

What I Miss

If you think about it, you probably have some memory associated around food. It could be good or bad, from a long time go or recent, but the fact is, we do associate some foods to certain parts of our life.

American Cuisine

American cuisine reflects the history of the United States, blending the culinary contributions of various groups of people from around the world, including indigenous American Indians, African Americans, Asians, Europeans, Pacific Islanders, and South Americans. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American cuisine. The European settlement of the Americas yielded the introduction of a number of various ingredients, spices, herbs, and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; this influx nurtured a rich diversity in food preparation throughout the country.

Michelin Star Restaurants

Michelin stars are a rating system used by the red Michelin Guide to grade restaurants on their quality. The guide was originally developed in 1900 to show French drivers where local amenities such as restaurants and mechanics were. The rating system was first introduced in 1926 as a single star, with the second and third stars introduced in 1933. According to the Guide, one star signifies “a very good restaurant”, two stars are “excellent cooking that is worth a detour”, and three stars mean “exceptional cuisine that is worth a special journey”.The listing of starred restaurants is updated once a year.

Frozen Food

Freezing food preserves it from the time it is prepared to the time it is eaten. Since early times, farmers, fishermen, and trappers have preserved grains and produce in unheated buildings during the winter season. Freezing food slows down decomposition by turning residual moisture into ice, inhibiting the growth of most bacterial species. In the food commodity industry, there are two processes: mechanical and cryogenic (or flash freezing). The freezing kinetics is important to preserve the food quality and texture. Quicker freezing generates smaller ice crystals and maintains cellular structure. Cryogenic freezing is the quickest freezing technology available due to the ultra low liquid nitrogen temperature −196 °C (−320 °F).

Chipotle 2008

Do you ever look bak on the first time you tried something you didn’t know would have such big impact on you now? For me, that was Chipotle. This is how it went:

What Makes Food Good

There’s no doubt that taste varies from person to person depending on a number of factors including what they ate growing up, what could be brought where they were growing up as well as just what they like base on their genes. Some people, like my Dad, hates when food isn’t spicy. He thinks this makes food not worth eating at all, while other, like my friend Aish, can’t stand the hotness of the spice in her mouth.