Yankees Roll Out Food Options at New Stadium

One thing I won't miss about the old Yankee Stadium is the food. Here's a rundown of what kinds of grub to expect at the new ballpark. Feel like stadium standards? There are hot dogs and beer, of course. Feel like junk food? From Carvel to Dunkin' Donuts, you won't be disappointed. There are fine dining options too-though why you'd want a white table cloth experience at a ball game is beyond me. Opening Day is April 1. Highlights: Vendors: o Bazzini nuts o Carl's Steaks o Carvel Ice Cream o Cracker Jack o Famous Famiglia Pizza o French's Mustard o Hebrew National o Heinz Ketchup o Mike's Arthur Avenue Italian Deli, featuring zeppoli and antipasto o Nathan's Famous, serving hot dogs in natural casing o New York Pretzel o Premio Sausage, serving grilled coiled sausages o Poland Spring Water o Tyson chicken o Utz Potato Chips o Boar's Head made-to-order deli sandwich stand, including soups and salads o Brother Jimmy's BBQ o Dunkin' Donuts Coffee o Highlanders traditional ballpark food, including hot dogs with sauerkraut and "pushcart" onions o Johnny Rockets o Lobel's of New York o Moe's Southwest Grill o Otis Spunkmeyer o Pepsi Cola Products, including Lipton Iced Tea, Tropicana Lemonade and Gatorade o Tommy Bahama's Bar serving mixed drinks o Turkey Hill Ice Cream o Garlic Fries stand o Latin Corner, serving hot-pressed Cuban sandwiches, nachos and burritos o Noodle Bowls stand with other Asian-inspired items o Soy Kitchen sushi and salads o Triple Play Grill, offering beef and chicken sliders, and Lobel's steak sandwiches o Melissa's, a traditional farmers market, carrying fresh fruits and vegetables o Various Glatt Kosher options o The Big Apple stand, offering candy, caramel and chocolate-dipped apples o Dale and Thomas popcorn stand o Kids Cart with items, such as peanut butter and jelly sandwiches, milk, small hot dogs and Kozy Shack Pudding Full Service Dining: o The Hard Rock Cafe o NYY Steak March 24th, 2009 |

Category: Top » Food-and-drink » Recipes » Author: Joseph Adams | Total views: 8 Comments: 0 Word Count: 991 Date: Thu, 26 Mar 2009 8:01 AM Simple Cooking Techniques That Will Turn You Into An Overnight Cooking Pro Some people think that reading a recipe is difficult, it is really quite simple, the first part of the recipe is the ingredients, by following the ingredients you usually place them in the order that are listed, it is important that you weigh the ingredients to the exact measure that is listed. The rest of the recipe tells you how to put the ingredients together and in what order. If you follow the recipe step by step you should be able to cook successfully. Some cooks after a lot of trial and error can do away with recipes and cook from memory. But a beginner at cooking should rather read and follow instruction from a recipe. Here are some basic techniques to help you in mastering cooking. Once you've learned these you will find that cooking is easy and fun. Many of these basic techniques have common names and are shared in most cook books. Learning them will help you to pick up any cook book and be able to understand what the author is talking about. Once you've learned these basic techniques, reading and understanding a recipe become child's play. Parboiling or Blanching Parboiling or Blanching is a common technique, this is a process of cooking vegetables for a short time in boiling water, you can then remove the vegetables and either place them in bowl with iced water, or you can freeze them for later use. Once you start the cooking process again you will find that the vegetables will be softer and easier to manage. When you parboil or blanch vegetables don't add any condiments. Condiments (salt, herbs and spices) should only be added at the second stage of cooking. Blanching can also be used to remove vegetable skins or to make certain vegetables taste less bitter. Grilling and Broiling Grilling and broiling are two methods with similar results. Grilling requires intense heat usually done outdoors, above hot coals with a grill on top. This results in food cooked fast with some charring and caramelization that gives it a distinct flavor. Broiling achieves the same or similar result but done differently in that you use your oven. Broiling is best done with the use of a broiling pan. Like grilling you want the grease and fat to be able to drip away, it's best to preheat the broiling pan before placing the meat on it. You will then place the pan towards the top of the oven so that it's close to the grilling heat. It's best to leave the oven door open to allow any steam to escape. You need a dry heat for cooking. Your oven temperature should be set on about 500-550 oF or 260-288 oC. You will need to flip the meat half way through the cooking process to get an even all round browning effect on the meat. It's important to watch the food to avoid burning it. Steaming Steaming is a method of cooking foods with very little water, to be successful in steaming you should have a cooking pot that has a tight fit lid, the best pots are stainless steel pots, but the important thing is to ensure that the lid is a tight fit, Cooking food by this method it's best to use a low heat. Steaming is one of the healthiest methods of cooking, cooking by this method vegetables retain their nutritional and vitamins values. Sauteing Sauteing is to cook food in a saute pan, usually a hot pan large enough to hold all of the food in one layer, has a wide flat base and low sides. You need fat to saute such as butter, olive oil or lard, the principle is to cook food fast so that it seals in the flavors and moisture. When sauteing you don't use any utensils, what you do is flick your wrist you will toss the food in the pan shaking and turning on it's own. You can saute many different kinds of foods, meats, vegetables, mushrooms. Sauteing the food means that you cook it right through. Sometimes you will saute in preparation for further cooking, onions are a good example. Saute them before adding other ingredients to make a stew. The most commonly used methods of cooking are simmering and boiling. Let's break down the two. Boiling Boiling means that you place your vegetables in a pot, cover with water place it on a stove and bring to boil. Once it has reached boiling temperature you could continue cooking at that temperature until the vegetables are done. To test the vegetables you need to check if they are soft. Using a fork or skewer pushed through will tell you how 'done' the food it by its softness. Don't over cook vegetables or they will fall apart. Simmering Simmering is similar to boiling only you bring the temperature up to boiling point, then you lower the heat to let it simmer, it's simmering when it is just 'bubbling' lightly. This method is slower and is used for handing foods that require long cooking periods such as stews and casseroles. You can use cheaper cuts of meat with this method as they require a long slow period to tenderize the meat. You also need to understand how temperatures work on your stove and oven. Follow your manufacturer's instructions to gain a good understanding of your cooking equipment. Once you've mastered the above techniques you should be able to follow recipes with ease and be able to turn out some incredible meals. Of course practices makes perfect and once you've succeeded in one recipe you will gain confidence in trying out other recipes. Happy Cooking! About the Author Joseph Adams creates niche websites, authors content, and welcomes writers to publish on his sites. To find out more about your favorite topic please visit his niche website at http://www.Cooking.GetMeArticles.com or visit http://www.GetMeArticles.com for

Centro Vinoteca- Best Italian Small Plates Restaurant and Wine NYC!

We were dazzled last Friday night when we met one of our fave people out for a romantic dinner date. Chef Leah Cohen (of fame from Top Chef) has created a fantastic menu. The intimate dining room downstairs (they have an upstairs as well, think less bustle more romance) was crawling with people at 8pm on Friday when we got there. We put our name down (20 minute wait) and grabbed a signature cocktail from the bar. I don-t remember what they were called (a true testatment to how strong they were) but they were both delicious and about $12 each with tip. Once seated, priority number one was to peruse the wine menu. Loving wine but being somewhat less than a connoisseur we were stumped. After noticing our puzzlement, we were greeted by wine specialist, Sean. He explained to us the restaurant-s philosophy on vino"“it doesn-t have to be expensive here to mean you-re going to get high quality. They hand pick all their wines and ensure that even reasonably priced bottles taste like they-re a vintage private label. He recommended a bottle that was absolutely exquisite. Dum de Dum of course I don-t remember what it was. My girlfriend, as I informally call her, GF, wears the pants in our relationship and is in charge of selections like these. Next we were on to my favorite part"“the feast. GF, who is a Centro Vinotecchie (the restaurant is so good they have weekly neighborhood regulars who I have now deemed Centro Vinotecchies) recommended that we share several small plates in order to sample the binge-worthy cuisine. We indulged in: Fried cauliflower wedges, parmigiano crust & agliata 6 Mushrooms stuffed with pork & pancetta 7 Zucchini & parmigiano fritters, spicy tomato sauce 5 Escarole salad with mushroom chips, hazelnuts, pecorino & sour apples 10 Potato gnocchi with maitake mushrooms, bacon, sage & mascarpone 19 (AMAZING!!!!!!!) Cannoli- I don-t remember the details. Sorry! Sweet Tarallucci with salty caramel (Essentially butter cookies with delicious caramel dipping sauce with sea salt"“I-m usually a chocolate person but this dessert really tickled my tastebuds! The perfect end to our meal. Truth be told, we didn-t even order this delicious little morsel, Sean, who had assisted us in our wine selection overheard my GF and I arguing over the dessert selection and ultimately insisted that I taste it and brought it on the house!). This restaurant is the perfect indulgence for you Smartypanties that are not raking in the dough but want to treat yourselves to a fun, delicious meal where you feel like you-ve really wined and dined yourself "“but without breaking the bank. Our meal with drinks and tip ended up to be about $50 a person. Not cheap by any means, but it-s great food, delicious wine, dessert and let-s face it"“no average Jane needs to order as much food as we did! But that-s what-s so great about this place. You feel like you-re a high roller- you can order basically everything on the menu"“and still afford it. I wouldn-t dare dream of ordering this much food at Babbo or Il Mulino. I-m a big fan of overindulgence and gluttony so being able to go out and enjoy myself, order what I want without calculating if I-ll still make rent is a must. Not to mention"“the only thing here you-re scaling back on is price"“the food is just as fantastic as any 5-star restaurant. And added bonus"“the chairs are super cushiony!

Bangkok Express - Edmonton, AB

Bangkok Express 6234 99 Street NW Edmonton, AB (780) 433-0795 In Canada, the distribution of good Thai restaurants is a bit of a strange thing. Some cities seem to have a great collection of Thai restaurants, and some don-t. Edmonton, oft-maligned for a variety reasons, certainly has a fantastic collection of Thai restaurants. Syphay in the south, to Boualong and Viphalay in the North, these are all great restaurants - though they are all Thai food by way of Laos. Even your generic Thai restaurant, Bua Thai, or Ban Thai are reasonably good. Why? I honestly couldnt tell you. However, what I do know is this does not mean that we don-t have our share of questionable places either. But for the most part, it-s all pretty decent. Bankok Express is located in Argyll Plaza - an odd assortment of businesses and hotel, it can be pretty easy to miss if you aren-t looking for it. Bangkok Express is conceptually more Thai than many other Edmonton Thai restaurants - serving fast, cheap, and fresh food. With no dish over 10 dollars, the price point is fantastic for a cuisine that shouldn-t cost an arm and a leg. I-ve always been a bit offended by the prices at establishments like the King and I - nice decor doesnt justify double the prices for half the food. The interior of Bangkok Express is clean and cafeteria like. You order from a counter with an open kitchen, wait for your order to be called, and pick it up. Things flow fast, and are served fairly promptly, dishes hot. With a limited menu, there is very little time wasted. They could be a bit faster, but i appreciate the extra time they put into cooking everything. On cold days, i find nothing more soothing than a bowl of soup - preferably, something spicy. Any version of Tom Yum is a great soup for this - light, spicy broth whose heat and acidity evoke memories of warmth, and sunny days. My preference is usually Tom Yum Khaa, but the non-coconut version is usually good too. Unfortuately, the version here is not. The vegetables are reasonably fresh, but the broth is limp, the balance is missing, and it lacks a lot of the subtle undertones that make Tom Yum so memorable. Not enough heat. Not enough acidity, not enough fish sauce, and in general, just a poor bowl. I ordered the Pad Thai as well, and this was slightly better. The noodles were hot, and had a nice chew, and the peanuts were fragrant and fresh. But once again, the flavour was uniformly oily, and bland.From my standpoint, the brilliance of Thai food lies in balancing key, essential flavours. Pungent, heat, and acidity, along with the textures of crisp, and chewy. This dish lacked any pungency, any heat, and no real acidity. Thoroughly disappointing, considering how simple a wok fried noodle should be. Considering Bangkok Express is, accordingto published reviews,run by Thai people (i-ve never been able to distinguish based on language alone), i have to say im pretty disappointed with the outcome. It-s like everything has been taken down 3 notches in order to appease the clientele near their location. After reading many reviews, I was genuinely looking forward to this. "This is how we ate in Thailand!" they would gush. Makes me wonder where they were eating, as this food was really sub par. Thai food is generally fairly basic - and excellent eateries in town manage to demonstrate this on a nightly basis. Unfortunately, Bangkok Express is not one of them.

Should I Use All Natural Weight Loss Pills?

by Anna Sleuth Obesity is taking over the world as more and more people are letting food control them and are becoming fat, or fatter, than they were 5 years ago. There is plenty of press about it, but not much seems to be stopping it. It is of course the fault of the fast food companies and restaurants for giving us such massive food portions. Most of us were brought up thinking that to clear ones plate of food is a good thing and is rewarded. The problem is two fold as not only are our portions exceeding what they should be, but the food itself is drenched in fat and covered with grease and batter. However, there are answers, things that we can do to get ourselves back on track, and if you want to lose weight and look great in a hurry, one of the first things you may want to try is adding all natural weight loss pills to your diet. Why? Well most all natural weight loss pills help the digestive system so that less of your food is stored as fat. And they are also very convenient as they can always be found in the health food section of your local supermarket. You should start seeing results after a few days of taking them properly. And the good thing about fast results is that it inspires you to keep going and to try even harder to shed those pounds for summer. In fact, documented results have been proven after just one day! Surf the internet for more options on all natural weight loss pills as there is a ton of information on the web. You obviously have to be careful that what you are buying is safe and not illegal and is an approved weight loss drug by the FDA. So the best thing to do before you start taking something is to show it to your doctor for a second opinion on whether it-s safe. They will be able to offer you more information on the matter and let you know whether or not you are an eligible candidate to begin taking the particular pills. Your doctor will probably also say, that as well as taking your all natural weight loss pills responsibly, that you should clean up your diet and start to exercise more to get the full effect of the pills. More than anything you are going to need to start eating properly, ensuring that your diet is full of fresh fruits, vegetables, whole grain breads and cereals, and of course plenty of water.

Low Carb Diet Food · Posted in Low Carb Diet Food  The Low Carb Diet Food Labels - do you read & understand the low carb food labels? If you want to lose weight it is important that you know the type of food you eat. If you are on a low carb food diet, then you need to make sure you consume the specifications of your diet. We rely on food labeling to inform us about the content of our food. How accurate are these food labels. Do we take the time and effort to read and understand them before we buy the food. Do food labels actually provide the customers with the accurate information they need in order to help them avoid processed carbohydrates? For instance, some of the foods that claim to have little or no carbs, such protein bars and sweets, taste too waste to not have carbohydrates in them. Because some of the food labels are not very clear while some are not so easy to understand; it is recommended that instead of buying and consuming large quantities of processed low carb foods, such as low carb protein bars and low carb mixes or drinks, you are better off eating natural low carb foods such as vegetables, fruits, and whole grains. If you want to eat low carb, it is better for you to get away from all processed foods, including low carb processed foods. Alternatively, be very vigilant in reading food labels and make sure you understand them. It is your body, it is your health. Be vigilant in reading the low carb food labels and be informed about what you are eating! Read more

mehehehe..

My back hurts. I love lynch.. My feet feels dirty. My mom cried. While watching drama just now. Will I be going to Taylors? My house is such a mess. I can't stop complaining about my house. I'm lazy to go out later at 3. I'm lazy to see the racks for the room. Kebersihan tanggungajawab kita. Mister Potato VS. Pringles. I enjoy my daily cake baking session in the toilet. I know you don't want to read this anymore. I can feel that I'm getting on your nerves now. BAYBEHHHH~~! I have not bathe! I've been waking up early since last Sunday. What happened to my beloved bed nesting time? I made pasta with Carmen yesterday! I want to chop her kau kau now! Idiot..... When you want to make the curry with me? Yurr... my house cannot la. So much dust. Later you end up eating dust not curry. Wait.. Dust Curry... Lalalalalalalaa..... I got no money to buy CD rack for you la.. I don't know what I'm doing right now actually. I'm just busy with the keyboard! I jusr forgot to say I LOVE SAGA! I might be paining their bands name i my wall! Oh no... It sort of feels weird... But... hahahaha.... I dono laaa..... Wow.. this thing is damn long la.. I know you will be bored when you read till this part already.. You might be saying when is this gonna end.. You might even want to murder me! SATSUGAI! But I'm not your mom! Or your dad! The Idiot just went to drink tea.. Wheee.... SIEN.. TOLONG.....! Ohh.. the idiot didn't drink tea.. She finished it already. But also in a way she drank la.. Aisehh... I'm also getting annoyed by myself la..... The Ambivalent Ideal song also over already.. I just said something lame.. Can AB let me C? Whatever la.. ending this now... Tuning into : lynch. - lizard

April 09 - Notices

We are happy to announce the following important news.   At a meeting of the Board of Nomination held on Wednesday 18 March 2009, the members unanimously voted to appoint the Rev George T W Davison as Rector of St Nicholas- Church.   George is presently Rector of Kinawley & Holy Trinity Parish in the Diocese of Kilmore and Archdeacon of Kilmore Diocese.  The provisional date given by the Bishop for the Institution here in St Nicholas- Church has been given as Monday 29 June 2009.   May we, the Nominators, thank you for your prayers of support during our time of interviewing,  We would ask you to pray for George, wife Nadine, daughter Erin and son Jamie in this time of upheaval in their lives.  Pray for them as they prepare to move here and give them a warm welcome when you meet.                                                                                    Ted McAuley on behalf of the Nominators       HOLY WEEK SERVICES Mission Carrickfergus has arranged united services for Holy Week. They will be held in ChristChurch on Wednesday, Thursday and Friday nights and there will also be a sunrise service on Easter Day.   Wednesday 8 April, 8 pm                            "”All Age Multi-Media Event Thursday 9 April, 7.30 pm                         "”Communion & speaker Pastor Lindsay Allen Friday 10 April, 7.30 pm                            "”Speaker: Rev Trevor Johnston Sunday 12 April, 7am                                   "”Sunrise Service  at Castle & breakfast afterwards in North Street Presbyterian   It is always enriching meeting with members of other denominations during Holy Week.  We invite you to join us and perhaps to invite someone to go with you who isn-t a Christian.  Someone may be secretly hoping to get an invite.   PLEASE REMEMBER We have our own morning devotions in the Church at 8 am Monday to Friday of Holy Week and also our Family Service on Good Friday at 11 am.     DECORATION OF CHURCH FOR EASTER We will be decorating the Church for Easter on Saturday 11th April from 9 am ONWARDS.  All gifts of flowers etc., should be brought to the Church that morning.  Also, any time that can be given to help arrange things will be appreciated.     Church Openings "“ April   On Saturday 11th April, following its decoration with Easter Flowers, the church will be open for anyone wishing to have a time of silent prayer from Noon until 2.00pm.    On Saturday 25th April the church will be open in conjunction with the Women-s Fellowship Coffee Morning from 10.00am until Noon.   Tour Guides will be in attendance on both dates.     PRAYER MINISTRY HEALING GROUP On the third Sunday of each month at Evening Service, following Holy Communion, anyone wishing to receive prayer and the "˜laying on of hands- for healing may come to the communion rail.   They can receive for a loved one, a friend or oneself.   We have a prayer list (Christian names only) which is read out each Sunday for those who are ill.   We find that quite a few people do not know about the Prayer Ministry Group.  In this group we have approximately 30 intercessors who are each given a short list of names to pray for each day.   We ask our Lord Jesus to come into that person-s situation, it could be for an operation, treatment, tests or very many anxious times.   Anyone feeling the need for Prayer Ministry please contact either the ministers, Maureen McAuley, Stella Neill or anyone known to be involved with the Prayer Group.  Contact telephone numbers are in the church porch.   The names will be kept on the list for 6 months and can be taken off when asked.       CONFIRMATION CLASSES   Youth Confirmation classes will commence Sunday 5 April at 8.30 pm in the Church Halls.   For details of adult confirmation classes, please telephone Andrew on 07832 133885     Coffee Morning Saturday 25 April 10am "“ 12:30pm St Nicholas- Women-s Fellowship Cros

Wine and Groceries Pt. 2

Wine and Groceries Pt. 2 It is a packed roomin the House State and Local Government Committee. Rep. Curry Todd, R-Memphis, just had the people representing the grocers, wholesalers and retailers to stand up. the wholesalers and retailers outweigh the grocers 3 to 1. We-ve got "Wine is Not Food" stickers or "Red, White and Food" stickers on almost every person in this building. Jaron Springer with the TN Grocers Association is presenting facts. He started off the testimony acknowledging that some believe the bill is dead this year. He is asking them to listen first. The grocers have come with stacks of petitions from supporters, and say they-ve had 10,500 new members sign on since Jan. 1 and point the the recent MTSU poll, which showed 62 percent of people support wine sales in grocery stores. The fiscal review committeehas also determined the change would bring in an extra $16 million to the general fund and an additional $11 million to local governments. Chip Christiansen with the TN Wine and Spirits Association is now giving testimony. He also owns J. Barleycorns here in Nashville. He is pointing out that wine has double the alcohol content than beer. He is pointing out that having alcohol at grocery stores will lead to more underage drinkers and that grocery store clerks lack the training to avoid selling wine to minors. They are telling lawmakers, they have no doubt stores will close and people will lose their jobs should this bill pass. The wholesalers and retailers burst out in applause at the end of the testimony and Chairman Todd had to bang the gavel to get order.

Integrative Medicine Blogs

During the continuing economic turmoil, the plight of an 89-year-old Massachusetts man aired on TV's Good Morning America put the situation in a very poignant, personal framework. Paul Camyre was unable to pay his heating and tax bills. "I've been around a long time," he said, "and I never saw anything like this." The World War II combat veteran was too proud to ask for help. Family members and friends didn't know of his dire straits. But Lady Luck appeared magically-somehow out of the blue-in the form of producers from the popular TV morning program. They filmed his plight. After the story was shown Mr. Camyre received a flood of money from generous Americans that enabled him to meet his financial challenges. For most people there is no such luck falling into their laps and for many, savings, investments, and jobs have been wiped out. And for the unfortunate ones, Jimmy Buffett's 1999 song "There's Nothing Soft About Hard Times" seems to aptly describe the situation. There are, however, some actions each and everyone of us can and should do to soften the potential damage that hard times can exert on our health. During the course of my decades in medical practice I have treated numerous patients who developed cardiac arrhythmias, high blood pressure, strokes and heart attacks as a result of stressful events in their lives, including finances gone sour. Stress comes a knocking in many shapes and forms and can be as deadly as a bullet unless we learn how to fortify ourselves. I always tell patients going through hard times to be strong and develop some thick skin because if not they will lose their health in addition to whatever losses they are dealing with-whether it's a marriage on the rocks, a beloved spouse who has died, or the loss of a job or a financial setback. I tell them to remember that their primary asset in life remains their health, and to treasure and safeguard it. I would like to share with you some of the recommendations I have given to patients over the years to help them maintain health during periods of stress: Rally around your community, the supportive environment of family, friends, and religious and spiritual affiliations. Talk to those who know you and love you. You can better withstand stress than if you are alone. Be grateful for all that you have. Express gratitude on a regular basis. While watching an HBO miniseries on John Adams and life in early America, I was struck by the stark contrast of the lives of those people in comparison to ours. They were constantly threatened by death, disease, and the elements. They were tough. But they pulled through. Many of us in this age of convenience and abundance have become jaded and thin-skinned. Stop and take stock. Be grateful. Meditate. It's a great natural relaxing method that puts the brakes on speeding stress hormones. I have been doing Transcendental Meditation for years and it particularly serves me when my mind is running amok. There are many different forms of meditation, and, of course, prayer. Yoga and Tai-Chi are effective as well. Find something that works for you and do it regularly. Stress erodes health in many ways, major and minor. Nutritional supplements can help protect you. --Vitamin C (at least 500-1,000 mg daily), a reliable protector of your adrenal glands that can become depleted from chronic stress; --B complex nutrients, found in multi vitamin formulas, help protect your nervous system; --Magnesium (400 mg), a critical mineral in many of the body's enzymatic reactions. It is depleted by stress; --Fish oil (at least 1 gm) protects your arteries and helps prevent plaque eruption; --White chestnut, a superb flower remedy available in health food stores. It helps calm fear and anxiety. Take 5 drops three times a day. Exercise. A brisk walk or workout takes your mind off problems. Play with a pet or a grandchild. Be available to others. We are all in this boat together. We all have our problems. Helping others is good for your emotions and your body. It makes you feel good about yourself. Psychologists call it the "server's high." Look for opportunities in a crisis time. Don't succumb to a victim mentality. Finally, put things into perspective: "Don't sweat the small stuff because it is all small stuff." I share that perfect piece of advice with patients all the time. I got it from Is It Worth Dying For?, a 1984 bestselling book written by Robert Eliot, a cardiologist at the University of Nebraska. Eliot, while standing at a hospital podium in the mid-1970s and delivering a lecture on how to prevent heart attacks, suffered the very thing he was talking about: a heart attack. He was 44 years old at the time. He survived the event and made a full recovery. As he returned back to health he recognized that stress had brought him down and that he had to make dramatic lifestyle changes or else he was a goner. With a new lease on life, he went on to establish the Department of Preventive and Stress Medicine at the University of Nebraska Medical Center and became an outspoken advocate for productivity without self-destruction. Eliot's examples serves us all well in these times. No matter what happens we need to ask ourselves: Is it worth dying for?

Authentic Mexican Food Recipes for the food lover

by Michael Parkes Some Mexican recipes are very detailed and require many ingredients. In reality, a few of the more traditional ones do require many days to prepare. Its popularity in the United States is undeniable, but it is always a good point to note that the Americanized Mexican food often is slightly different from authentic Mexican food recipes. Mexican food in American tends to have a higher fat content and their portions sizes are also larger. Whereas in Mexico, the authentic Mexican food recipes places more emphasis on getting the taste and spices right, with an portion size enough to savor the meal, but not too much that it makes you overeat. What is it about Mexican cuisine that draws people to it? Some say it is the exotic spices, tasty salsas and the novelty of a different cuisine. It may be true, but one thing that is universally agreed is that ? It is a flavorsome meal that everyone would like to try at least once in their lifetime. Although there are several elaborate Mexican recipes that may take days to prepare, on the other hand, there are also Mexican cuisines that are easy to cook if you know the tips to getting it right. The spicy, flavorsome and colorful textures of Mexican food are something that anyone can get right with some practice. Mexican food recipes may be tailored to individual needs, whether it be a fast meal, money saving, and even a nutritious meal. Using authentic Mexican food recipes, you can have a healthy and delicious meal, it can be even better than eating out! You also have the choice of hand picking the freshest ingredients to use - a novelty of cooking at home. Tasty Mexican cuisine is perfect for entertaining friends and family. The demonstration of your extensive culinary abilities will definitely give a pleasant surprise to your friends and family. Entertaining at home is not an arduous task, especially with the help of tangy salsas, burritos and sweet desserts that you will find in many Mexican cuisines. Salsas are the essence of Mexican food recipes. In authentic Mexican food recipes, it is something that will definitely be a centerpiece. It is a popular dish, well known for its refreshing taste and smooth textures. One thing that may not be obvious about the salsa is that it is a healthy dish, filled with vitamins and nutrients too. Trying out many international cuisines is a delightful adventure, Mexican food is no exception. The delicate dishes, carefully balanced with exotic taste and flavors are sure to awe you. There are extensive information about the Mexican food at online-food-guide.com, and there you will find even more about authentic Mexican food recipes.

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Cooking in Outer Space

Cooking in Outer Space March 26, 2009, 10:00 am The International Space Station's "kitchen" We always thought that astronaut food was dehydrated ice cream and things like boil-in-bag beef stroganoff, but NASA astronaut Sandra Magnus, during her four month stay aboard the International Space Station, has taken what's been called "orbital cooking" to a whole new level. NASA posted parts of her journal that detail her culinary adventures (see part one and part two). Food aboard the ISS has gotten profoundly better ever since the first refrigerator was installed back in November. You'd think the ISS would be all sleek and high-tech, but the conditions she's cooking in look sort of abysmal, like a messy garage. A flying burrito Praise for the Tortilla Spending her free time on Sunday cooking for her crewmates, and to break away from the monotony of pre-made meals, her basic strategy was mixing and matching from the Russian and American food supplies, and a hefty use of the versatile tortilla, which she praises highly: I should first mention the overall utility of the tortilla as a basic food group here in space. You can do so much with a tortilla; it becomes the vehicle with which to eat almost anything. I cannot think of anything that cannot be put on a tortilla, or has not been put on a tortilla. Consequently, one of the main goals of any crew is to make sure that enough tortillas get on board (the only other high demand object is caffeine). Some show up on the standard menu, but you can pad that by adding them to both your preference and bonus containers. Also when a Shuttle shows up you are in tortilla heaven because they show up with tons of them and graciously donate all of the extras to the ISS crews. You really want to be swimming in tortillas your whole increment. Photograph from NASA: 2Explore on Flickr Of Course, Duct Tape NASA posted a Powerpoint-style presentation with details on what she made for Christmas, New Year's, and the Super Bowl. She's had to be super-resourceful, using duct tape to hold everything down and plastic bags to serve as ersatz mixing bowls. And since there are no burners in outer space, there's a somewhat complicated process behind cooking raw ingredients: "To prepare garlic, and I have added onions to the mix, you keep some of the foil packets that the Russian dehydrated food comes in, put the garlic and chopped onion (large pieces) in the foil, squirt in some olive oil, fold the foil over to fit into the food warmer and turn it on. The warmer only works for 30 minutes or so, so every half hour you have to come in and turn it on again. After about four or five cycles, you have cooked garlic and onions." Also see Discovery's slideshow, titled "Celebrity Space Chef Sandra Magnus." Photograph by astronomicalfamily on Flickr Earlier on Eat me daily:

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Browse > Home / Culture, Food and Drink, Restaurant Reviews, The Magazine / Masa-s restaurant week menu soars Masa-s restaurant week menu soars By Dinah Alobeid March 25   Leave a Comment The libations were plentiful and tasty; the portions generous and abundant with Southwestern flavor; and style and service was nothing short of great. 439 Tremont St. Orange Line New England Medical Center 617-338-8884 masarestaurant.com One of my friends had done a little research on the Masa website which paid off for us. They were having a special promotion where pitchers of Sangria were only $5. The pitchers were served in beautiful, if not small, glass carafes that contained approximately 1.5-2 servings of beautifully rich and flavorful red wine sangria flavored with a hint of cinnamon. The restaurant was definitely in full force and completely crowded from the moment we stepped in at 6:45 p.m. until we left, full and completely satiated to the extreme at about 9. As good as the restaurant week menu choices appeared in print, the taste was even better. The first course offering of duck empanadas was amazing. The duck was moist and plentiful and delicious, and the mole sauce was sweet, thick and completely authentic. It was served with a refreshing watercress salad that complemented the empanada in its flaky and sturdy crust and spicy sauce perfectly. The chipotle spiked clam chowder had a very earthy taste and was served with brioche crackers. The tender romaine salad with crispy red corn tortillas was served beautifully with roasted green chile dressing and smoked cotija cheese. When I first looked over the menu it seemed to be the least impressive choice, but the flavor was incredible. It was delicious and the perfect way to start the meal. I definitely asked for more than one bite from one of my fellow diners, and friends, (as we whined over who hated their boyfriend more that day). I had been eying each plate as it passed and was excitedly anticipating our entrees. Lucky for us, there were four offerings and four diners with my party, and we each ordered a different item. My Southwestern style steak frites with chile dusted fries was incredible. I asked for the steak medium rare, with an emphasis on rare, and that is how it arrived. Perfectly pink, deliciously and liberally spiced and overflowing with juice and flavor. The chile lime arugula salad was the perfect recipe to calm the heat. Paired with a Guajillo bourbon sauce, I was in pure heaven. It was one of the best entrees I-ve had of this March 2009 Restaurant Week in Boston, or any other of my past Restaurant Week adventures. The blackened rare ahi tuna steak with yellow mole was equally pleasing. It was served with Yukon gold potatoes and wild mushrooms. I would-ve preferred the tuna to be less cooked, but that is a personal preference (caused by a bad experience with blackened tuna that was half cooked all the way through and completely unappetizing which resulted in a trip to the emergency room and a Benadryl shot in my behind). The vegetarian offering, a spicy tres chiles polenta served with marinated mushrooms, arugula and cotija cheese was on the very hot side, which my friend was not warned about. It was hearty and filling, a treat for vegetarians who often find themselves out of luck and out of choices at many restaurants during restaurant week. The chicken was well seasoned and overall spiced well with Adobo and had a refreshing corn avocado salsa. We forged on toward dessert; the third course offering. We had a sampling of them all, and the molten chocolate cake, despite being delicious, had nothing molten to offer up, at all. Expecting a liquid, creamy and rich center we were slightly disappointed to find the cake solid, through and through. The selection of sorbets: pineapple, strawberry and lemon were divine, refreshing with real fruit taste served in the perfect size, not too much and most definitely not too little. The flan, however, fell flat. It was a bit too solid, and not being a fan of flan, that did nothing to change my mind about the quivering dessert. Overall, this was an excellent Restaurant Week choice and a great experience with friends. The lively atmosphere and inventive and delicious food paired perfectly for a great South End dining experience. This is most definitely not your Chili-s Southwestern experience! Dinah Alobeid is a Blast Magazine correspondent Posted at 3:39 p.m. in: Culture, Food and Drink, Restaurant Reviews, The Magazine

The Ultimate Raw Food for Healing and Health

It took two farmers in North Dakota, Curtis Rangeloff, and Dennis Maw to develop a chemical free, mechanical process that turns a former waste product into one of the most potent, powerful healing foods in existence. Caution you are not going to find this miracle raw food at your local health food store Yes, you can get flax seeds but this is a by product of flax seeds and much more powerful than the seeds or oil. Consuming Just 1/2 TBSP of this product daily is equivalent to consuming 12 pounds of whole flax seed or 121 pounds of broccoli. The real Superhealer is CONCENTRATED FLAX SEED HULL Flax seeds are a great addition to your Raw Food Diet, and the extracted oils have essential fatty acids but it is the hulls that contain a unique concentration of healing phytonutrients. There is no raw food that can match Concentrated Flax Hull Lignans for immune system support. A healthy "Supercharged" immune system can overcome many of the diseases that plague modern societies. Beware of any Flax seed product, ground flax seeds or flax seed oil that claims to have high levels of lignans and SDG. SDG and lignans are not found in high quantity and quality in flax seeds. The healing lignans and SDG are found in Flax Seed Hulls ( I will tell you how to contact the farmer to order later in this article) Flax Seed Hulls? It turns out the hulls of the flax seed contain a group of "Lignans" and the major lignan the "Superhealer" is known as SDG (secoisolariciresinol diglucoside). Lignans are a group of plant based phytonutrients found in seeds and grains. Other sources of lignans are rye buckwheat millet soya and barley...pretty hard to eat without cooking and low in lignans anyway. However there is a raw barley product that will be the subject of the another Ultimate Raw Food report. Farmer Curtis Rangeloff's Concentrated Flax Hull lignans are great tasting and are the only product with the high concentration of SDG using a proprietary method of mechanical separation of the hull from the seed. There have been attempts at chemical extraction using methanol, petroleum, ether, chloroform, sodium methoxide and sulfuric acid however these methods can allow trace chemicals to leech into the lignans. They do not produce the high levels of SDG that the mechanical extraction does. Everyone seems to know someone who is suffering from some of the diseases mentioned in the next paragraph. Even if you are in perfect health this ultimate healing food is a perfect immune system enhancer. It tastes good too. Concentrated Flax Hull lignans high in SDG have proven healing effects upon: Diabetes, Lupus, Kidney Disorder, Breast Cancer, Colon Cancer, Prostate Cancer, Heart Disease, Skin Cancer, Melanoma, Women's Health and Men's Health. For research digests click here The most economical source for Concentrated Flax Hull Lignans is the farmer who supplies it to all other distributors, Curtis Rangelof has a website which will give you more information on his process and product. North Dakota Innovations. A hint when buying...place your order by phone you might get a further discount. NDI is the only source and supplies the product to three other distributors one in Canada and two in the US. These distributors sell it a much higher price so it is better to buy it from NDI However you might want to view their sites for more information. Global Light Network is a favorite for unusual alternative products. I am a customer of GLN but in the case of Concentrated Flax Hull Lignans their price is just too high. However the GLN site and newsletter is worth a visit. Note: I am not associated with North Dakota Innovations and receive no compensation from them. I use Concentrated Flax Hull Lignans and I consider it one of the true Ultimate Raw Foods. My first introduction to Concentrated Flax Hull Lignans came from a

Is Eating Red Meat Dangerous to Your Health?

Let me start with a disclaimer: I-m not exactly an unbiased reporter on this subject. I became a vegetarian when I was 16. Although I-ve morphed into more of a "flexitarian" (eating fish or poultry occasionally) in recent years, I basically never eat red meat. On the other hand, at a catered dinner last month I got my first-ever taste of filet mignon and was blown away by how good it was. It made me wonder if I should start eating beef again. Now, reading my morning paper, I feel a renewed sense of commitment to those chickpeas in the cupboard. A new study in the Archives of Internal Medicine finds that routinely eating as little as four ounces of red meat (a small hamburger-s worth) each day appears to raise people-s risk of death mortality rate by 30 percent or more! Processed meats such as cold cuts, hot dogs and sausage are also risk-raisers, while poultry and fish actually seem to decrease mortality slightly. The study incorporated 10 years- worth of self-reported data from more than half a million 50- to 71-year-olds who participated in the National Institutes of Health-AARP-s Diet and Health Study. Dr. Rashmi Sinha and other researchers at the National Cancer Institute took this data and analyzed it to connect the dots between participants- meat consumption habits and their risk for heart disease and cancer. The correlation was especially dramatic among women who were daily red-meat eaters: Their risk of dying from heart disease skyrocketed 50 percent above other women, and their risk of dying from cancer shot up 36 percent. In men, regular consumption of red meat raised the risk of death from heart disease and cancer by 27 and 22 percent, respectively. Unsurprisingly, the American Meat Institute isn-t swallowing the study, arguing that self-reporting is an "imprecise approach" and noting other recent studies that appear to challenge the connection between red meat consumption and health risks. I want to know what you think. Do you eat red meat on a daily basis? If so, will this study change your habits at all?

Scotland: Alcohol pricing proposals to be part of Government bill

SNP abandons plans to introduce minimum pricing by regulation The Scottish Government is to attempt to enact its proposals for limiting alcohol consumption through a separate health bill. The proposals, which include minimum pricing and potential controls on off-licence sales to the under-21s, were due to be part of the Criminal Justice and Licensing (Scotland) Bill, or even introduced via regulations, but following opposition pressure the Government is to allow increased scrutiny at Holyrood through the separate measure. This will also delay implementation until next year. Other measures which will be part of the bill will ban discount deals on alcohol and restrict the display and marketing of drink to specific areas within off-sales premises, as will the proposed social responsibility fee on certain premises to help pay for policing costs. Health Secretary Nicola Sturgeon said: "Scotland's alcohol misuse problem is estimated to cost our country at least £2.25 billion per year in extra services and lost productivity and professionals are agreed that the threat posed to our national health from current levels of consumption is very great. "Alcohol-related hospital admissions and deaths have increased markedly in recent years and this Government has already set out our framework for addressing the root causes behind these statistics." Opposition parties have welcomed the move by ministers, which they claimed amounted to a climbdown.

Recipe Ideas For The South Beach Diet

by Ron Accepted diets like the South Beach diet are certain to have many South beach diet phase 1 recipes. There are many good tasting low-carb foods that are suitable on this diet. From American to Italian, from German to Mexican, the South Beach diet menu selections and recipes take on various forms. Here are just some of the terrific foods you can eat on the South Beach diet. The first of the South Beach diet phase 1 recipes to examine is known as chicken Marcela. Include chicken broth, minced parsley, half cup of Marcela wine, olive oil, mushroom slices to boneless, skinless chicken breasts. Even out chicken and cook it in the oil until it-s ready. Cook onions plus mushrooms until they-re soft, at that moment add the wine and cook for 1 to 2 minutes. If you require further liquid at this point add a little bit of the broth. Now pour the sauce and vegetables over the chicken, and the recipe is complete. It-s low calorie and low carbohydrates 336 calories, 3 grams of carbs. Another of the fantastic South Beach diet recipes takes us to the east, in Thailand. This is Thai style chicken salad. It-s a combination of chicken breast with a variety of vegetables and spicy Thailand sauce. Straightforwardly add the chicken to the other ingredients and toss it like a salad. It makes four platefuls and has 8 g of carbohydrates in 297 total calories. It really looks delicious. How about we depart south of the border with South Beach diet phase 1 recipes? One Mexican cook says add soy sauce to fajitas. The ingredients are an onion, chili powder, wine juice, bell peppers, soy sauce and two pounds of skirt beef or chicken cut into strips. Marinate the meat in the liquids. Cook the meat until brown and the vegetables to choice. Talk about low calorie and carb 307 and 4.5 g respectively. With South Beach diet recipes like these, you may as to cut a long story short not even think to yourself that you are actually on a diet.

Does Red Meat Cause Cancer?

Does Red Meat Cause Cancer, Heart Disease and Eternal Damnation in Hell? Earlier this week every major news organization published an article on a recent study that was published Monday in Archives of Internal Medicine. A research team led by Rashmi Sinha, Ph.D., from the National Cancer Institute looked at more than 500,000 people aged 50 to 71 and came to the conclusion that red meat causes cancer, heart disease and if we avoid it, we will live longer. Headlines read 'Want to live longer? Cut back on red meat' and 'Premature death from red meat' and other similar sensational titles. You want to know the real deal with red meat? The truth is this "” If you want to avoid illness, disease and live a long robust life, you may not need to cut back on red meat. You may, however, need to cut back on TV and consider giving yourself a detox from mainstream news sources. You also need the ability to think for yourself and not believe everything you read. Seriously, you do need to understand some FACTS about red meat which were not covered in ANY of the articles I saw. You also need to understand a few simple TRUTHS that were completely ignored by this massive study that created more mass confusion than anything else. I'm Glad I'm Not an Oscar Meyer Weiner The red meat in the study included all types of beef and pork (I thought pork was 'the other white meat'?), bacon, cold cuts, ham, sausage, hamburgers, hot dogs, steak, as well as meat in pizza, chili, lasagna and stew. So I'm going to drop some serious nutritional knowledge bombs on this report and give you solutions so you can eat what we are designed to eat, support your local economy, promote a healthy planet and avoid disease. Chemicals and Cancer The first thing I noticed in almost every news report was that they ignored the fact that processed meats are made with chemicals, including sodium nitrate or nitrite, a preservative, flavor and color enhancer that's also used in fertilizer. Nitrates, along with excess table salt and smoking, extend the shelf-life of these crap products so they last longer in 7-11's, truck stops and other fine dining establishments that are frequented by many discerning Americans. When these processed foods are heated, the protein breaks down and combines with nitrites to form compounds known as nitrosamines. There are many different types of nitrosamines, most of which are known carcinogens. Nitrosamines promote the growth of various cancers, including colorectal cancer and pancreatic cancer. Solution: The real issue here is the type of meat. Do not eat commercially processed meats. They are not fit for human consumption. If you cant take the heat"¦ Cooking meat at high temperatures (especially when frying, broiling and barbecuing) produces heterocyclic amines as well as polycyclic aromatic hydrocarbons, the compounds found on charred food, both are known carcinogens. The longer the meat is cooked and the higher the temperature, the more of these compounds are produced Also, what few people realize are some other problems associated with commercially produced processed meats. The FDA has approved a potent mixture of six bacteria-killing viruses designed to be sprayed on these ready-to-eat meat and poultry products. Although many people falsely believe this is a good idea - to prevent disease - they fail to realize the truth: processed meat manufacturers should NOT BE PRODUCING bacteria-laden meat that needs to be purified with viruses. How about addressing the problem at its source? Solution: Cook foods as little as possible. This does not mean you should go out and become a raw food vegan. Eat grass fed meat and eat it as rare as possible. Support local, small family farms that are healthy, clean & safe and produce high quality food that is superior to commercially produced food. The Real Deal on Red Meat The main issue in this report is the FAILURE to distinguish between grass fed meat and grain fed, factory farmed, drugged up animals, living in unnatural conditions that make them sick so they have to be drugged up which makes them sicker and since they are eating grains, they get fat and develop an unhealthy fatty acid ratio (among many other serious problems) which make them unfit for human consumption and oh yeah, carcinogenic when eaten. Cattle are designed to eat grass, not grains. When you feed grains to cattle, they get fat and sick. When humans eat sick animals, they get fat and sick. Pretty simple formula. When cows eat grass and freely graze, they are healthy. This is called 'nature'. It's a perfect system and worked without a hitch until the turn of the century. Once we started using chemicals for farming and feeding grains to cows and confined them into dirty feed lots with little (or no) exposure to grass and sunshine and started drugging them up, we ran into some very serious health problems. Grass Fed vs. Grain Fed Grass fed meat has less total fat, less saturated fat, less cholesterol and fewer calories. It has 400% more vitamins A and E, vitamin C, omega-3 fatty acids and conjugated linoleic acid (CLA). Grass fed beef is the richest known source of CLA. With 300 - 400% more CLA than grain fed animals, CLA is a potent cancer fighter that also reduces body fat, increases metabolic rate, enhances muscle growth, lowers cholesterol and triglycerides, lowers insulin resistance, reduces food-induced allergic reactions as well as enhances the immune system. You don-t need to be a rocket scientist to figure out the difference between these two types of cattle farming. One produces meat that is healthy and the other produces food that is deadly. One preserves the environment while the other destroys it. Alpha & Omega Grain fed beef has higher levels of omega-6 fat, which may promote heart disease, and less omega-3 fat, which is beneficial for heart health. Grass fed beef has higher levels of omega-3 fatty acids which are essential for normal growth, brain function, reduced body fat and have been proven to lower the risk of cardiovascular disease, hypertension, cancer, depression, arthritis, allergies, auto-immune disorders, obesity and diabetes. Research has revealed that too much omega-6 in the diet creates imbalances result in inflammation, high blood pressure, irritation of the digestive tract, depressed immunity, sterility, cell proliferation, blood clots, cancer and weight gain. If you-re eating a diet high in omega-6 fats, you could be vulnerable to prostate, colorectal and breast cancers. For millions of years up until the end of World War II, omega-3 and omega-6 ratios in our diet were in favor of omega-3s (1:1 - 1:2). Now, that ratio is closer to 25:1. Around the turn of the century, heart attacks were rare. Today, heart disease is the number one killer. Simply look at all the grain fed animals we are eating along with the consumption of vegetable oils (high in omega 6) and the solution is simple. Do not eat commercially produced meat and avoid vegetable oils. "˜Life in all its fullness is Mother Nature obeyed." Weston A Price Is Your Brain on Drugs? Grain fed cattle are injected with growth hormones, antibiotics, vaccines and other drugs. Grass fed cattle got the straight edge - they are drug free. Grass fed farming does not use fertilizers, pesticides and herbicides and other dangerous chemicals. The Environmental Protection Agency (EPA) considers 60% of herbicides, 90% of fungicides and 30% of insecticides to be carcinogenic. Pesticides are neurotoxic, disrupt the endocrine system, carcinogenic and immune suppressive. Pesticide exposure may also affect male reproductive function and has been

Daily drink for middle-age women cancer risk

A new study involving nearly 1.3 million middle-age British women - the largest ever to examine whether alcohol increases a woman's risk of cancer - found that just one glass of chardonnay, a single beer or any other type of alcoholic drink per day poses a danger. "That's the take-home message," said Naomi Allen of the University of Oxford, who led the study being published March 4 in the Journal of the National Cancer Institute. "If you are regularly drinking even one drink per day, that's increasing your risk for cancer." Understandably, the study may leave many women scratching their heads - and perhaps needing a drink more than ever - given all the talk about red wine being something akin to a fountain of youth. "I thought drinking wine was good for you," said Mirella Romansini, 27, of Chevy Chase, Md., outside a Washington liquor store. "Now they are saying it increases your risk for cancer? Yes, I would say I'm surprised." Romansini is hardly alone. At least half of U.S. women drink sometimes, and even the U.S. Dietary Guidelines, the government's official bible on what we should be putting into our mouths, say alcohol can have beneficial effects, allowing women up to one drink a day (men get two, of course). Confused? It turns out the guidelines were never intended to recommend that anyone drink for their health. Yes, it's true that studies have indicated that moderate drinking may cut the risk of heart disease and other ailments. But officials have long worried about sending the wrong message, giving people who should never drink - young people, pregnant women, those prone to alcoholism - permission to abuse alcohol. As a result, they have long tried to walk a fine line between acknowledging the possible benefits of alcohol without encouraging people to start drinking or to abuse it. The guidelines were intended to set an upper limit on what might be safe, not a recommended daily dose. "It's a level of consumption that generally has been found in scientific studies to be associated with a relatively low risk of harms," said Robert Brewer of the federal Centers for Disease Control and Prevention. "But low risk does not mean no risk." Based on the findings, the researchers estimated that about 5 percent of all cancers diagnosed in women each year in the United States is due to low to moderate alcohol consumption. Most are breast cancers, with drinking accounting for 11 percent of cases - about 20,000 extra cases each year - the researchers estimated. In any group of 1,000 U.S. women up to age 75 who consumed an average of one drink a day, the researchers calculated there would be 15 extra cancers; two drinks per day would result in 30 extra cancers and so forth. The risk appeared the same regardless of whether women drank wine, beer or any other type of alcohol. Allen noted that even less than one drink per day may increase the risk. "There doesn't seem to be a threshold at which alcohol consumption is safe," she said. Several researchers noted that the findings were essentially consistent with previous studies, and despite its size the study does have shortcomings. The researchers could not, for example, distinguish between women who drank only one or two drinks every day and those who drank seven drinks all at once. Some researchers worried that the findings could possibly frighten women and deprive them of the possible health benefits of an occasional drink.