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    Archived pages: 939 . Archive date: 2014-01.

  • Title: Home Baking | Wheat Foods Network
    Descriptive info: Home Baking: Tips and Factoids.. Leftover pie dough? Cover it with some Parmesan or Gruyere cheese and bake it for a delicious appetizer.. Is your baking powder fresh? Put one tsp.. in 1/3 cup of water.. If it does not fizz, toss the baking powder out – it’s too old.. Use a meat baster to squeeze your batter onto a hot griddle for perfectly-shaped pancakes every time.. If you store half an apple in the container where you are storing a cake, the cake will retain its freshness longer.. Chocolate cake.. Add a teaspoon of vinegar to your  ...   cinnamon, nutmeg or vanilla to your recipes.. Vanilla.. Make your own vanilla concentrate by placing two split and chopped vanilla pods in a liter of vodka or bourbon.. Need a substitute for a large egg? Try two tablespoons of mayonnaise.. Place an open box of hardened brown sugar in the microwave oven with 1 cup hot water.. Microwave at high for 1 1/2 to 2 minutes for 1/2 pound of sugar or 2 to 3 minutes for 1 pound of sugar.. Dropping cookie dough - To get cookie dough to drop without sticking, dip the spoon in milk first..

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  • Title: Home Baking | Wheat Foods Network
    Descriptive info: Home Baking: It's Tool Time:.. Since graduating from the Culinary Institute of America in 1979, Lisa Cherkasky has had success as a chef, pastry chef, culinary educator, writer and food stylist.. Here’s her list of indispensable kitchen tools for a baking-friendly kitchen.. Stainless steel dough cutter.. A stainless steel dough cutter is the tool that makes you say, “How did I ever bake without this?” Use the cutter to divide blocks of dough into chunks, to cut a hunk off a pound of butter, for scooping up stray flour off the table, and, most importantly, for scraping your work surface clean.. You will never have to scrub flour “glue” off a counter with a wet rag again.. Baking stone.. Set your pizza, bread or flatbread dough onto a preheated baking stone and you can practically hear a crisp surface forming.. With bread, the contrast between toothsome crust and chewy interior is one of life’s most basic pleasures.. Once you have eaten bread baked on a stone, there is no going back.. Pizza peel.. When was the last time you tried to remove a blazing hot pizza or flatbread from the oven without a peel? Never again, right? Nuff said.. Heavy-duty standing mixer.. A standing mixer is a once-in-a-lifetime investment.. Do not scrimp on the cost and you will be well-served.. In fact, a well-built mixer is something to pass along to your ancestors (along with the gigantic roll of plastic wrap that will outlive you).. Rolling stick.. Rolling sticks come in all sort of sizes and weights.. I own a number of them and favor various models for certain jobs.. Large and heavy for yeasted doughs, lighter and more nimble for delicate doughs, and everything in between.. The simple design of a rolling stick means they have no parts that may break, and they are easy to wipe clean.. Aging only makes them more pleasant to hold and use.. Silicone baking liners.. Silicone baking liners may not be as convenient as parchment paper, but they do not fill up your trash bin, or ever need to be replaced.. Virtually nothing will stick to the liner, which seems miraculous to me.. They are pricy, or so it seems when you are buying them.. However, after the first use, the cost seems minimal.. An amazing, semi-recent innovation.. 10-inch off-set spatula.. Ten inches is a good starting place for off-set spatulas, although it is good to own some that are also longer  ...   bottoms stacked somewhere in close proximity.. Flour sack towels.. In a word – indispensable.. No true cook or baker can work without a stack of clean, absorbent towels by their side.. Keep them dry and use as oven mitts.. Use them damp to protect dough from drying out.. Wet and wrung out, they clean up any mess.. Nice white towels stay that way because they can be cleaned with bleach.. Flour sack towels = a cook’s security blanket.. Proofing baskets (bannetons).. While proofing baskets are not essential, they are certainly a lovely addition to any serious bread baker’s supply stash.. Up your baking ante by proofing your loaves in a linen-lined basket.. The linen liner holds a coating of flour nicely, and the dough will not stick to the linen, making removal a cinch.. Baskets hold the dough in shape before baking, and the linen keeps the crust smooth.. Unlined baskets – as tricky as they can be to use – put a pretty impression on the dough.. Aesthetic only.. Of course, aesthetics are powerful.. Digital timer.. For years and years I refused to use a timer, thinking timers were for wimps.. What was I thinking? Now I let my reliable digital timer do the thinking while I do the cooking.. A double timer is twice as nice.. What more can I say?.. Silicone spatulas.. The proof was clear the first time you used a rubber spatula, possibly as long ago as your first batch of brownies, baked in your mother’s kitchen – rubber spatulas rule! Or they did, until silicone came along and dominated.. No more melting.. No more bits breaking off into the pudding.. All shapes and sizes.. Pretty colors optional, but irresistible.. Blind baking weights.. Yes, beans or rice will do the trick when you are lining pie and tart doughs for prebaking.. But I vote for official baking weights, either ceramic, or in a handy chain of metal beads.. Super heavy, they will hold the dough in place and prevent shrinking.. Heavy-duty stockpot with inserts.. Safety first, yes? Carrying a fully loaded pasta pot to the colander in the sink is: a) potentially dangerous, b) hard on your back, and c) a pain.. When you cook pasta with an insert all you need lift and carry is the pasta-filled insert.. Easy peasy.. Not to mention that the water can be used again for another batch or an additional ingredient.. That’s what you call green cooking..

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  • Title: Home Baking | Wheat Foods Network
    Descriptive info: Home Baking: Appetizing Apps.. Big Oven.. A great app for storing your own recipes or finding something to cook based on ingredients you have on hand.. Even take a photo of your handwritten recipe and Big Oven will store it for you.. Contains over 170,000 recipes.. iPhone, Adroid.. Get App.. Serving Sizer Pro.. Input any recipe and this app will scale it to serve any number of guests.. Serving Sizer Pro helps you easily double, triple, or half any recipe and even converts between U.. and Metric units.. iPhone.. Smart Chef Substitutions.. A handy app that provides hundreds of ingredient substitutions for when you just don’t have time to make another trip to the grocery store.. Cooking for someone with an allergy? No problem! This app will find an appropriate substitution for almost any ingredient.. Food Network In the Kitchen.. Gain access to recipes from your favorite food network chefs and cooks! This  ...   Browse over 30,000 recipes from the award-winning Epicurious.. com.. Save, share, shop, cook, search, and sync your recipe box with this award-winning app.. iPhone, Android, Windows phones.. How to Cook Everything.. Based on the cookbooks by New York Times columnist Mark Bittman, this app gives you access to 2,000 recipes and 400 how-to illustrations.. How to Cook Everything makes cooking anything a breeze.. Ratio.. Based on the cookbook by Michael Ruhlman, this app allows you to gain instant access to the ratios used to make bread, batters, custard, sauces, stocks, desserts, and more.. It allows you to scale ingredients based on what you have as well as providing basic instruction on how to make the desired food item, freeing you from recipes once and for all.. Gourmet Live.. Updated every Wednesday, this app shares recipes, stories, interviews, and much more with those who enjoy intermediate level cooking.. Keep up-to-date with this content-packed app..

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  • Title: Consumer | Wheat Foods Network
    Descriptive info: Consumer: Recipe of the Week.. Mushroom and Cashew Stuffing.. Directions:.. Preheat oven to 400°F.. Place bread cubes on large shallow baking pan and bake until golden, stirring occasionally, about 20 minutes.. Transfer to large mixing bowl.. Turn oven down to 350°F.. Melt butter in large heavy skillet.. Add onions and cook until clear, stirring occasionally (about 10 minutes).. Add red peppers, mushrooms and celery; cook until tender – about 5 to  ...   eggs.. Stir well and pour into an 8” X 8” greased baking pan or one of similar size.. (Can be prepared a day ahead and refrigerated).. Cover and bake for about 1 hour.. Servings: 8.. Calories/Serving: 312.. Nutrition: Each serving provides approximately: 312 calories; 10 g protein; 31 g carbohydrates; 3 g dietary fiber; 18 g fat (4 g saturated); 53 mg cholesterol; 69 mcg folate; 3 mg iron; 391 mg sodium..

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  • Title: Mushroom and Cashew Stuffing | Wheat Foods Network
    Descriptive info: Sides.. Printer-friendly version.. Ingredient List:.. 3/4 pound sliced white bread, cut into ½” cubes.. 1/4 cup butter1 large red onion, chopped.. 1 large red pepper, chopped (about 2 cups).. 1/2 pound button mushrooms, sliced.. 3 celery stalks, chopped.. 1 1/2 cups roasted, unsalted cashews, halves and pieces.. 2 tablespoons fresh thyme or 1 teaspoon dried.. 2 tablespoons fresh rosemary or 1 teaspoon dried.. 1/4 teaspoon ground nutmeg.. 3/4 cup canned chicken broth.. 2 eggs, beaten.. ShareThis..

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  • Title: Consumer | Wheat Foods Network
    Descriptive info: Consumer: Tips and Factoids.. Weight Loss, Carbohydrates and Portions.. FACT:.. Carbohydrates, such as pasta and bread, are neither the cause of weight gain nor weight loss.. Carbs have the same amount of energy per gram as protein (4 calories per gram) and less energy per gram than fat (9 calories per gram).. To gain one pound, one must consume 3,500 calories.. To lose one pound, one needs to burn or eliminate 500 calories per day through diet and/or exercise.. FACT:.. A realistic, sustainable rate of weight loss is a half-pound to two pounds per week.. to help control portion sizes use these common portion equivalents: 1 cup = 1 baseball; 1 oz or 2 tbsp = 1 golf ball; 3 oz chicken or meat = 1 deck of cards; 3 oz fish = 1 checkbook.. Wheat Foods for Weight Loss.. Wheat foods play a role in weight  ...   Sustained Weight Loss.. 5 Top Tips for Successful Sustained Weight Loss:.. Eat Breakfast.. Eat Every 3-4 Hours.. Combine Foods.. Control and Track Portions.. Plan Ahead.. Whether eating a snack or meal, combining a carbohydrate and protein food helps increase satiety.. Carbohydrates assist in keeping the hunger hormone, ghrelin, regulated, assisting in satiety.. Food combining will help regulate hunger and prevent overeating.. Why Low- Or No-Carb Dieters Feel Deprived.. Carbohydrates are the predominant fuel for the brain, nervous system, and muscles, when exercising at high-intensity.. Therefore, with a decreased carbohydrate intake, it is difficult to support continuous daily exercise sessions, which studies show helps maintain weight loss and an overall healthier lifestyle.. Following a restricted carbohydrate diet will likely backfire, as hunger hormones are less controlled, energy may neither be sufficient for daily exercise nor basic physiological functions, and one is more likely to engage in “binge eating-like” episodes..

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  • Title: In Focus: Gluten-Free | Wheat Foods Network
    Descriptive info: In Focus: Gluten-Free:.. Avoiding Gluten Is Getting Easier, But For Many People Doing So May Not Be Smart.. The Washington Post.. Washington Post columnist Carolyn Butler examines gluten-free facts versus the latest health-fad hype.. Butler interviews Gary Kaplan of the Kaplan Center for Integrative Medicine in McLean, VA who sees a growing number of people having problems digesting gluten.. This number includes children with wheat allergies to an estimated 1% of Americans who have celiac disease.. New research has also identified some with less serious gluten sensitivities who don’t test positive for a wheat allergy and who don’t meet the full criteria for having celiac disease.. Kaplan generally recommends a full medical work-up for patients with any one of many associated conditions, including irritable bowel syndrome, Type 1 diabetes, thyroid disease, infertility and chronic fatigue syndrome, or a family history of celiac.. Read Full Article.. Is There Evidence to Support the Claim that a Gluten-Free Diet Should Be Used for Weight Loss?.. Journal of the American Dietetic Association.. I.. t seems to be the latest rage, with many celebrities promoting the gluten-free lifestyle, a multitude of books being published, and countless numbers of articles appearing in the press about the supposed benefits of a gluten-free diet.. Searching the Internet for information on “gluten-free diet and weight loss” returns over five million hits.. Claims of the potential benefits of following a gluten-free diet include better sleep, increased energy, thinner thighs, faster weight loss, clearer skin, and improvement of medical conditions such as autism and rheumatoid arthritis.. With this surge of media attention, the number of gluten-free products on the market is exploding.. A recent report on gluten-free products in the United States (1) estimated the US market for gluten-free foods and beverages at 2.. 6 billion dollars in 2010, and by 2015 it is expected to exceed 5 billion dollars.. In addition, the report reveals that the number one motivation for buying gluten-free food products is that they are considered healthier than their conventional counterparts.. As a registered dietitian, chances are you are seeing more and more patients trying to follow a gluten-free diet.. But where is the research to back these claims? That’s where it gets tricky.. (Subscription Required).. Gluten-Free: Help or Hype?.. The Gourmet Nutritionist.. When I meet people living a gluten-free lifestyle, I always ask them why they’ve given up wheat, bulgur, rye and barley.. They tell me it’s “to feel healthier” or “to have more energy,” but when I ask if they’ve had a serologic test for high levels of IgA tissue transglutaminase antibodies, I get a blank stare… Going gluten-free is a disease management therapy, and it’s essential, if you’re among the 1% of Americans who have been diagnosed with the autoimmune disease called Celiac Sprue; however, if you’re not gluten-sensitive, going gluten-free can be harmful… so think before you give up whole grain bread and pasta.. Better yet, go you your doctor, and get tested.. Does Going Gluten-Free Make You Lose Weight?.. Health Castle.. It seems like everywhere you look these days someone is on a gluten-free kick.. There are also a lot more gluten-free products on supermarket shelves, as well as gluten-free diets and cookbooks.. Recently, my search for "gluten-free diet" in the Books section on Amazon.. com returned more than 3,000 results! While an  ...   food “gluten-free.. ” This has led to confusion for consumers and considerable angst for the 1 in 133 of them that suffer from celiac disease… With 10000 signatures on a petition that accompanied the building of the world’s largest gluten-free cake at a recent gluten-free labeling summit in Washington, the voices are now loud enough for Congress to take action.. On August 3rd, the FDA re-opened the comment period for a proposed gluten-free labeling law.. A Glimpse at Gluten-Free Food Labeling.. Food and Drug Administration.. Eating gluten doesn’t bother most consumers, but some people with celiac disease have health-threatening reactions, says Stefano Luccioli, M.. D.. , a Food and Drug Administration (FDA) allergist and immunologist.. They need to know whether a food contains gluten.. FDA has been working to define “gluten-free” to: (1) eliminate uncertainty about how food producers may label their products and (2) assure consumers who must avoid gluten that foods labeled “gluten-free” meet a clear standard established and enforced by FDA.. FDA’s actions on Aug.. 2 bring the agency one step closer to a standard definition of “gluten-free.. ”.. Is Gluten-Free Just A Fad? (David Katz, M.. ).. There is a sizable, but still decidedly minority population that can benefit in terms of feeling better by excluding gluten, entirely or mostly, from their diets.. There is a population -- an order of magnitude smaller -- for which it is vital to do so, and potentially even a matter of life and death.. For everyone else, going gluten-free is at best a fashion statement.. Now, let's mill the details.. Is a Gluten-free Diet for Everyone? Should I Be On It?.. Cancer Dietitian.. Here's a topic that was suggested to me by my cousin, a speech therapist in Sacramento.. She says, "I'd like to hear your thoughts on the gluten-free diet.. The latest trend it seems-here in CA.. And I keep hearing that some parents whose kids have autism are putting them on a gluten-free diet.. " A good question! It seems that a lot of people have decided that eating a gluten-free diet is going to be the cure to all their problems.. Or maybe just some of their problems! So you might wonder, should I follow a gluten-free diet too? Here are the basics on eating gluten-free and if it's for you.. Should You Go G-Free?.. The Zied Guide.. Going gluten-free (avoiding foods that contain this certain type of protein) has become a popular trend over the last few years.. While many who cut gluten out of their diets do so because of sensitivities or because they’ve been diagnosed with Celiac Disease, others have begun to do so because they think it will help them cut calories and lose weight, or even get healthier.. The popularity of “The G-Free Diet” by The View co-anchor and GMA contributor Elizabeth Hasselbeck, and the estimated $2.. 6 billion in sales of ‘G-Free’ foods in the U.. in 2010 show us that gluten-free foods may become, in many ways, more of a rule than an exception for many.. Because May is National Celiac Awareness Month, and because many ask me about the gluten-free trend, I asked my colleague and friend Rachel Begun, a registered dietitian, to share some information about Celiac Disease as well as her personal experiences as someone with the condition..

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  • Title: Food and Culinary | Wheat Foods Network
    Descriptive info: Mediterranean Diet May Be Good for the Brain.. Author:.. Robert Preidt.. 09/05/2013.. Eating a Mediterranean diet may be good for your brain and might reduce the risk of dementia, a new review suggests.. Read more.. Does eating wheat really pack on the pounds?.. 08/02/2013.. Does eating wheat pack on the pounds? For losing weight and keeping it off, there's nothing magical about going wheat-free.. Read article.. Re-used with permission of Nutrition Action Healthletter,.. NutritionAction.. Fiber-rich grains tied to lower diabetes risk.. Genevra Pittman, Medline Plus.. 07/02/2013.. NEW YORK (Reuters Health) - People who eat a diet high in fiber-rich whole grains are less likely to develop diabetes or heart disease, according to a review of past studies.. The analysis was conducted for the American Society for Nutrition.. In a position statement, the group said evidence suggests foods with cereal fiber or mixtures of whole grains and bran are "modestly associated" with a reduced disease risk.. To read the complete article, click.. here.. WFC Points Out Inaccuracies in National Geographic Article.. 04/09/2013.. The Wheat Foods Council (WFC) is taking National Geographic to task for numerous inaccuracies about wheat, wheat breeding and celiac disease in an article entitled “Gut Reactions” appearing in the April 2013 issue.. In a letter to editor Chris Johns on behalf of the WFC, Dr.. Brett Carver, Wheat Genetics Chair at Oklahoma State University and chair of the US National Wheat Improvement Committee, characterized the article as “a very one-sided, inadequate coverage of  ...   a new “Smart Snacks” proposal on February 1, 2013, to improve the nutritional quality of food in America’s schools and encourage healthier eating habits.. The proposal establishes standards for snack foods sold outside of the federally regulated school meal programs.. Gluten and Health.. White Papers.. Gluten and Health: The Connection Between Gut Health, Food Sensitivities and Allergies.. Michele M.. Tuttle, MPH, RD.. White Papers.. One Grain More!.. What’s Your Wheat Problem?.. Anya Sacharow.. 01/23/2013.. Americans love food demons and our newest one is wheat.. The top-selling diet book of the moment is.. Wheat Belly.. , in which a Wisconsin-based cardiologist blames the humble grain for everything from dandruff to dementia.. Author Dr.. William Davis advises never letting the stuff cross your mouth; the inclusion of healthy whole grains at the top of the USDA’s food pyramid is “among the biggest health blunders ever made in the history of nutritional advice,” he writes.. Folic Acid: Are You Getting Enough?.. Wheat Foods Council.. 01/09/2013.. Folic acid, a B vitamin, is a big deal and this week is National Folic Acid Awareness Week.. Not only can folic acid and folate containing foods help prevent devastating birth defects but they may also help protect against heart disease, and colon, cervical and breast cancers.. Preliminary research also indicates a connection between adequate folic acid intake and a reduced risk of Alzheimer’s disease as well as Parkinson’s disease.. 1.. 2.. 3.. 4.. 5.. 6.. 7.. 8.. 9.. ….. next ›.. last »..

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  • Title: Nutrition Educators | Wheat Foods Network
    Descriptive info: Fact Sheets.. wheat-belly-1.. pdf.. Nutrition Action Healthletter,.. Fact Sheets.. What to Think About Wheat.. 08/01/2013.. Wheat scientists and advocates say a health certification for wheat, like the heart-healthy one for oats, could go a long way in educating consumers about the beneficial grain.. In the meantime, a popular but controversial book has spawned what one wellness newsletter calls “wheatphobia,” and gluten-free diets and products seem to multiply daily, even though the percentage of people who truly can’t tolerate gluten is small.. ngspring-2013usthink-about-wheat-1.. Wheat scientists and advocates say a health certification.. for wheat, like the heart-healthy one for oats, could go a.. long way in educating consumers about the beneficial grain.. In the meantime, a popular but controversial book has.. spawned what one wellness newsletter calls “wheatphobia,”.. and gluten-free diets and products seem to multiply daily,.. even though the percentage of people who truly can’t.. tolerate gluten is small.. What’s a consumer (or a wheat grower) to think?.. Education  ...   children lives in a food insecure household where breakfast isn't a sure thing, lead author Dr.. Lana Frantzen told Reuters Health.. Read more:.. http://www.. nlm.. nih.. gov/medlineplus/news/fullstory_135743.. html.. Optimal Macronutrient Content of the Diet for Adolescents With Prediabetes; RESIST a Randomised Control Trial.. Journal of clinical endocrinology and metabolism, Sarah P.. Garnett, Megan Gow, Mandy Ho, Louise A.. Baur, Manny Noakes, Helen J.. Woodhead, Carolyn R.. Broderick, Susie Burrell, Kerryn Chisholm, Jocelyn Halim, Sukanya De, Katherine Steinbeck, Shubha Srinivasan, Geoffrey R.. Ambler, Michael R.. Kohn and Chris T.. Cowell.. 03/26/2013.. Context:.. Prediabetes and clinical insulin resistance in adolescents are rapidly emerging clinical problems with serious health outcomes.. Objective:.. The objective of this study was to determine the efficacy of 2 structured lifestyle interventions, both differing in diet macronutrient composition, on insulin sensitivity.. Design:.. This study was a randomized controlled trial, known as Researching Effective Strategies to Improve Insulin Sensitivity in Children and Teenagers, in 2 hospitals in Sydney, Australia..

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  • Title: Supermarket and Retail | Wheat Foods Network
    Descriptive info: Do Carbohydrates and Wheat Make You Fat?.. do-carbs-and-wheat-make-you-fat.. Do carbohydrates and wheat make you fat? Judi Adams, MS, RDN, President of Wheat Foods Council explores the myths and facts of eating wheat.. If you believe in science, follow along and learn about all the research that shows the truth..

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  • Title: School Nutrition | Wheat Foods Network
    Descriptive info: Kids who eat cereal for breakfast have lower BMI.. Jason Owen.. 02/08/2013.. We’ve all heard that breakfast is the most important meal of the day.. Now, a recently released study offers yet another reason: Children who start their day with a cereal breakfast—even if that cereal is presweetened—tend to have lower body mass indexes (BMIs) and less chance of being overweight or obese than children who eat other breakfasts or who skip the meal entirely.. The study was published in peer-reviewed healthcare journal.. Infant, Child Adolescent Nutrition.. (ICAN)..

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  • Archived pages: 939