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Archive for June, 2009

Posted by Mary G. Materu Msc

Hata tukiambiwa “kula chakula kupita kiasi kulisababisha kifo cha fulani”, hatuamini, au tukiamini, bado tunaendelea “kukupenda” na kula kupita kiasi! Sasa tutakutafutia mikakati!

Chakula ni kitu chochote kinacholiwa na kuupa mwili virutubishi. Nadhani kila mtu anapenda chakula, na kweli chakula ni kitu kizuri, tena huburudisha. Nakumbuka miaka kadhaa iliyopita nilikuwa naongea na kijana mdogo, mwenye umri kama miaka 18, tukazungumzia chakula.

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Posted by Mary G. Materu Msc

Our bodies need only small amounts of salt a day (about 1.25gm or about a quarter teaspoon). Unfortunately, most of us consume a lot of salt. Health experts link high salt consumption with high blood pressure, and may lead to coronary heart diseases, kidney diseases, stroke and osteoporosis. Current research shows that salty diets can increase the risk of stomach cancer.

Lower your risk of these chronic diseases! Limit your consumption of salted foods, cooking and table salt. Try to use spices and herbs to flavour your foods. If you use packaged or canned foods, read the labels and choose those with no added salt. Otherwise, opt for fresh foods so that you can control the amount of salt added.

Gradually reduce the amount of salt you use in cooking and at the table, Learn to wean yourself off the salty tastes. You will gradually find yourself getting used to low salt foods.

Feel proud of being able to lower your salt consumption.

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Posted by Mary G. Materu Msc

Most vegetables are best prepared/cooked immediately before eating.
To maintain the quality of green leafy vegetables:
• Wash before cutting and cut using a sharp knife
• Cook immediately after cutting
• Cook with very little water or use the steaming method
• Cook for a short time (do not over-cook).
• Eat immediately after cooking.

Learn to enjoy eating plenty of vegetables and fruits everyday.

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