Chic-Shuk Secrets

Healthy diets almost always contain fish, which have fewer calories and higher nutrition values than other meat sources. It’s also one of nature’s most versatile foods – can be steamed, baked, fried or poached and even great as raw, in the form of sashimi.
Many health institutes recommend eating up to two portions of fish a week, based on several different studies. Eating fish could lowers the risk of death from heart disease by 36 per cent, thanks to the oils in fish, that appear to reduce stickiness of blood, therefore can prevent it from clotting. Fish also contains selenium which thought to have cancer-fighting properties plus omega-3 fatty acids which are believed to raise levels of the brain chemical- Serotonin, which aids in reducing depression. Omega 3 regulate the body’s inflammation cycle as well, which prevents and relieves painful conditions like arthritis and cystitis.

One of the benefits I like the most, from eating fish, is its ability of reducing signs of age! Some dermatologists say that a fish rich diet acts like a facial smoothing-out age lines.
 

Recommended fish: Salmon, Trout, Sardines and Tuna:

Try some of my favorite healthy recipes, taken from MyRecipes.com:

Baked Salmon With Dill Herb:

 
Tuna with Ginger Cream:

Trout with Brown Butter and Pecans:

Sardine and Potato with Romesco Sauce:

Bread has been the greatest achievement in 10,000 years of human civilization (when first produced). As of today, since there are so many versions of bread available for us, the consumers, I recommend the low-fat whole grain wheat one, as the best bread choice you can make in order to keep a healthy lifestyle, and reduce the risk of heart disease, diabetes, and certain types of cancer.

Whole grain bread contains Fiber and Antioxidants (such as Vitamin E and B, Selenium, Iron, Zing and Magnesium) more than ordinary bread. It is hefthier, tastier, and much more nutritious than any other bread. Made from flour that has been milled from intact kernels of wheat, the whole grain bread contains the entire seed or kernel of the plant such as barley, millet, buckwheat, oat, and rye (the “whole grain”) as opposed to refined (white) flour, which has been stripped of the bran and germ.

Remember:  Being brown doesn’t make bread necessary whole wheat or whole grain! In addition, the term “multi-grain” bread, “rye” bread, “5 grain” or “7 grain” bread also doesn’t mean that they always use whole grain in their formulation! In United States and Canada, only bread labeled with “whole wheat” truly uses whole wheat flour in their processing. Other “wheat bread” may simply use a combination of white refined flour and whole wheat flour.

The key word to look for when you are shopping for bead is “whole”!