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Foods To Avoid For Tinnitus Relief

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The American Tinnitus Association believes there is no actual tinnitus cure at this time. But they acknowledge there are many ways to manage it and minimize tinnitus symptoms. Did you know that some common foods and food additives are known to increase tinnitus symptoms? Just eliminating these four things from your diet could bring you partial or even total tinnitus relief.

Too much salt restricts blood vessels, increases blood pressure and reduces blood flow into the ears. Increase in blood pressure is directly linked to increased tinnitus. When salt intake is reduced, many people notice a lessening of ringing in the ears.

Salt is necessary for life, but the modern diet contains way too much salt. It is hidden in most processed and pre-packaged foods. And some seemingly healthy food can hold a sodium surprise. A serving a canned soup can have more salt than a bag of potato chips! You should start reading labels to intelligently limit your salt intake.

The next food to avoid is to stop tinnitus is sugar. Here is a simplified version of what happens when you eat sugar. First your blood sugar rises, then it falls. When it falls the temporary lack of glucose to the ears can eventually cause tinnitus. Sugar can also cause tinnitus by causing adrenalin release, which causes vasoconstriction in the inner ear. Too much caffeine can have the same effect.

But don’t switch to artificial sweeteners instead. They can be even worse for tinnitus and your general health than sugar! One of the worst is aspartame which is found in many diet foods including diet soda. Aspartame goes by the name NutraSweet. Also known as the “blue stuff”.

Aspartame causes damage to the nervous system and can cause tinnitus. So you need to stop your diet soda habit if you want to stop tinnitus.

Did you know that artificial sweeteners have been shown not to help people lose weight anyway? They actually increase your craving for sweets and carbohydrates! Try a non-caloric natural sweetener, stevia, instead. It can be found in most grocery stores. If not, try your local health food store.

The last thing to avoid for tinnitus relief is a flavor enhancer called Monosodium Glutamate known as MSG. It breaks down to glutamate in the body which acts much like to aspartame. Glutamate, like aspartame, is an excitatory neuro-transmitter which can cause tinnitus.

MSG can be hidden in vegetable protein, natural flavorings, spice mixes, and more. And it doesn’t have to be added to the label as an ingredient. This is another reason to avoid processed and pre-packaged food as much as possible for your general health and for tinnitus relief.

When you hear MSG, you may think of Chinese food. You may have heard of “Chinese Restaurant Syndrome” where people develop headaches, break out in a sweat, and get flushed because of the high levels of MSG in some Chinese food.

So if you are searching for answers on how to cure tinnitus, reducing or eliminating these four culprits is a great place to start.

Learn How To Cook Delicious Food

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Hungry Girl 300 Under 300: 300 Breakfast, Lunch & Dinner Dishes Under 300 Calories by Lisa Lillien provides three-hundred recipes for full-sized meals that are healthy as they are delicious. Recipes include breakfast, lunch, and dinner dishes plus appetizers and sides. And here’s the kicker: each easy recipe only contains three-hundred calories or less! These recipes allow you to use supplies already in your kitchen such as crock-pots and foil packs. Look forward to guilt-free Creamy Crab Cakes Benedict, Buffalo Chicken Wing Macaroni & Cheese, and Big Apple Butternut Squash Soup.

Academy-Award Actress, avid foodie, and mother of two Gwyneth Paltrow shares a delicious collection of recipes and beautiful photographs celebrating cooking for family in a tribute to her father entitled My Father’s Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness. As a young girl, Gwyneth cooked and ate with her father, Bruce Paltrow, and she developed a passion for food that shaped how she belives cooking goes hand in hand with family togetherness. In her book she discusses how she balances healthy food with scrumptious treats, how she involves her children in cooking, and offers a glimpse into her life as a daughter, mother, and wife. This book includes 150 recipes and meal ideas that will inspire readers to cook delicious food with those they love.

Heidi Swanson shows readers an easy way to eat naturally and healthily in her recipe collection Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen. Swanson has introduced us to less-processed foods and taught us how to incorporate nutritious and great tasting food into our diets. This book shows you how to pack meals with nutrition by providing nearly 100 natural recipes that are delicious and good for the body. With gorgeous illustrations, you can look forward to cooking Sweet Panzanella, flaky Yogurt Biscuits, or Rose Geranium Prosecco. Swanson makes eating healthy look and feel easy.

Angie Dudley gives the inside scoop on a new irresistible mini treat that is sweeping the dessert world in their recipe book Cake Pops: Tips, Tricks, and Recipes for More than 40 Irresistible Mini Treats. Through Dudley’s blog, cake pops have become an international sensation. Want to learn how to prepare these cute little cakes on a stick? Cake Pops is the book for you. From simple shapes like decorated balls to more ambitious shapes such as ice cream cones, cupcakes, and baby animals, these delicious treats are the perfect alternative to cake for any celebration. This recipe collection provides clever tricks and tips for presentation, decorating, dipping, and melting chocolate.

Eric C. Westman, Stephen D. Phinney, and Jeff S. Volek have combined their expertise in their book, New Atkins for a New You: The Ultimate Diet for Shedding Weight and Feeling Great. This book takes a new take on the exhausted tradtional Atkins Diet by simplifying it and making it more satisfying. It teaches you how to learn how to eat the wholesome foods that will turn your bodies into fat-burning machines. It was created with your goals in mind so it allows you to eat healthy yet delicious food with balance and variety. The New Atkins allows for flexibility so that it can remain a part of your busy life. After incorporating this book in your life you not only will get rid of the pounds but you can keep them off for good.

You can have access to cookbooks in Portuguese from page Books

Roberto Sedycias works as an IT consultant for PoloMercantil

The Many Tastes of Venetian Recipes

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Traditional Venetian recipes are unique from the rest of Italy and reflect many different neighboring cultures. The foods are delicious and there are some certain recipes that stand out as being classics in Venice.

Venetian recipes often revolve around fish, which is natural given its coastal location.

Risotto with fish is a perfect example, and there are so many delicious ways to serve it. These rice dishes can be made with fish as well as other kinds of seafood, such as shrimp, mussels, prawns or even lobster. For something a little bit different, try risotto al nero di seppia which is risotto with cuttlefish ink. It’s a deep black color that you almost never seen in cuisine.

In many Venetian recipes, the fish is either fried in oil or grilled. As an appetizer or snack, you should try the sardine in saor which is a cold dish with sardines, onion, pine nuts, raisins and a dressing of oil and vinegar. It’s sweet, sour and salted all at once.

For something a little different, but still with great Venetian history, try the baccala. It’s a dried and salted codfish that was introduced to the area in the 1400s when Venetian seamen were wrecked on Norway’s Lofoten Island. They loved the fish and brought it back with them, though the specific recipes have changed over time to suit Venetian tastes.

There is more to Venetian food than just fish. With such close associations to the Middle East, you can find many meals with other meats and cheeses as well. Fegato alla veneziana is a sour and spicy dish made with liver, onions and oil and vinegar. Local vegetables are frequently used, such as artichokes, radishes and peas. Rice with peas (risi e bisi) is a well-known Venetian recipe.

If you are going out to eat, you might enjoy cicchetti which is really a term for a wide mix of finger foods that you can enjoy casually at a wine bar or local restaurant. Grilled breads, meatballs cold cuts and vegetables all make excellent cicchetti.

Venetian sandwiches are known as tramezzino, and can be found all across Italy with many variations. The base is soft white bread and mayonnaise, but the fillings can include ingredients like tomatoes, mozzarella, tuna, olives, ham, eggs, mushrooms or artichokes.

When you visit Venice, you must try at least a few of these traditional Venetian recipes while you are in the city.

Why Acidic Foods Are Bad For Your Health

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It is stated a medical fact that all diseases thrive in environments characterized by high levels of acidity. If we want to lead a healthy life, it is imperative for us limit our intake of acidic foods. I ignoring this comes at a high price

Foods rich in acid may cause diseases like obesity, osteoporosis, flu, skin disorders, and even cancer. High acidity also results in cramps, spasms, headaches, joint and muscle pains, and fatigue. Eating too much acidic food and not enough alkaline food can also result to insomnia, stomach ulcers, water retention, and constipation.

Also, besides weakening the immune system, indulging in acidic foods can bring forth a decrease in strength and stamina, slow mental reaction, and ineffective digestion.

Acid foods per se can post a threat to our health, but the ubiquity of these foods even furthers the damage. You see, these foods are almost always splattered in peoples daily menus: from breakfast staples like white rice, eggs, cheese, milk, coffee to main courses like pasta, beef, pork, chicken, turkey, to light meals composed of chocolates and peanuts, beer and soft drinksand the list stretches longer than canteen tables! Foods that are rich in phosphorus, sulphur, and chlorine are not spared from the list since these elements are acid-forming.

So how do we steer clear of acidic foods? While it may seem impossible to escape these usual hunger-solvers, there is still a way to counteract their harmful effects on our health. The so-called alkaline diet, which is designed to neutralize the outcomes of acidic food ingestion through consumption of alkaline-based foods such as fruits, vegetables, and other low-sugar foods, is a viable option. An alkaline diet can help restore the balance between acidity and alkalinity. According to Robert Young, who is a prime promoter of alkaline diet and alternative medicine, it is ideal for the body to have a diet that constitutes an intake of 70-80% alkaline foods and 20-30% acid foods.

So what it all boils down to is moderation. Acidic foods are not all bad for our health. In fact, they are an integral part of the balance Young is pointing out. It is even said that a little amount of acidthe right typecan help lower our blood glucose levels. Acetic acid, which is the chief acid in vinegar, can significantly reduce the glycemic index of a starchy meal.

Food And Wine Pairing Made Easy!

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If you like to follow the rules then here are two basic ones that should get you through the night:

Rule One: Drink red wine with meat, white wine with fish and poultry.
Rule Two: Disregard rule one and eat and drink what you like. You will hear this over and over again and it’s so true. Always go with your personal preference first!

Of course, there are some classic matches that satisfy again and again and bring out the best in both wine and food. Wine can often enhance the flavors of your food tantalizing your taste buds in ways you never knew possible and vice versa. A prime examplemy husband HATES white wine. When he tries it he makes a face like someone just gave him a spoonful of cough syrup. One day we went to a wine and cheese paring and he was given Blue Castello and Sauvignon Blanc. It was then that I heard words I never though would come out of his mouth, “This wine is not bad. I actually like it.” It was a breakthrough among breakthroughs! It was his first true experience of food enhancing wine and bringing out flavors in the wine he had never experienced before. Food can have that sort of magical effect on wine and when you find that magic you just can’t help but searching for more of it.

Here are some of our favorite and classic food and wine pairings. I also like to say if you don’t know what to serve, then serve champagne or sparkling wine. It’s fun and extremely food friendly.

APPETIZERS & STARTERS
ANTIPASTO – Pinot Grigio, Chenin Blanc, Sauvignon Blanc, Shiraz, Malbec
ARTICHOKES – Usually a no no with wine, but I love them with Chardonnay
ASPARAGUS – Sauvignon Blanc, Chenin Blanc
CARPACCIO (beef) – Pinotage, Shiraz, Shiraz/Pinotage blend, Malbec
CARPACCIO (tuna) – Sauvignon Blanc
CAVIAR – Chenin Blanc, Champagne!
COLD MEATS – Sauvignon Blanc, Chardonnay
NUTS AND/OR OLIVES – Chardonnay, Sauvignon Blanc
OYSTERS (raw) – Sauvignon Blanc, Pinot Grigio, Chardonnay, Chenin Blanc
PASTA SALAD – Sauvignon Blanc, Chenin Blanc
PASTA WITH CREAM SAUCE – Chardonnay, Chenin Blanc
PASTA WITH SHELLFISH – Sauvignon Blanc, Chardonnay
PASTA WITH TOMATO SAUCE – Cabernet Sauvignon, Merlot, Shiraz
PASTA WITH VEGETABLES – Sauvignon Blanc, Merlot, Pinotage, Malbec
PATS – Chenin Blanc, Shiraz, Cabernet Sauvignon
QUICHE – Chenin Blanc, Chardonnay, Pinotage Ros, Merlot
SCALLOPS – Sauvignon Blanc, Chardonnay, Pinot Grigio
SMOKED FISH (Trout, Herring) – Chenin Blanc, Sauvignon Blanc

SEAFOOD
CRAB – Sauvignon Blanc, Chardonnay, Pinot Grigio
LOBSTER – Chardonnay, Chardonnay/Sauvignon blend, Pinot Grigio, Sauvignon Blanc
MUSSELS – Chenin Blanc, Pinot Grigio, Sauvignon Blanc
RED SNAPPER – Chardonnay, Sauvignon Blanc, Pinot Grigio
SALMON – Pinotage Ros, Sauvignon Blanc, Pinot Grigio
SASHIMI, SUSHI – Chenin Blanc, Sauvignon Blanc, Pinot Grigio
SHRIMP – Chenin Blanc, Sauvignon Blanc, Chardonnay, Pinot Grigio
STRIPED BASS – Chardonnay, Chenin Blanc
SWORDFISH – Sauvignon Blanc, Pinotage, Pinot Grigio
TUNA – Sauvignon Blanc, Pinotage, Merlot, Shiraz, Chardonnay
OTHER WHITE FISH – Chardonnay, Chenin Blanc

MEAT & POULTRY
CHICKEN – Chardonnay, Merlot, Chenin Blanc, Pinotage
CHICKEN SALAD – Chenin Blanc, Pinotage Ros, Sauvignon Blanc, Pinot Grigio
CHICKEN (smoked) – Pinotage, Merlot, Malbec
DUCK – Pinotage, Merlot, Pinotage Ros, Cabernet Sauvignon, Shiraz, Malbec
HAM – Shiraz, Merlot, Pinotage, Malbec, Pinotage Ros
HAMBURGER – Cabernet Sauvignon, Pinotage, Shiraz, Malbec
LAMB (grilled, broiled) – Cabernet Sauvignon, Merlot, Pinotage
PHEASANT – Pinotage, Shiraz, Malbec
QUAIL – Pinotage, Malbec
RABBIT – Pinotage, Merlot, Shiraz, Malbec
SAUSAGE – Chenin Blanc, Pinotage Ros, Shiraz, Merlot, Malbec
STEAK (grilled, broiled) – Cabernet Sauvignon, Merlot, Pinotage, Shiraz, Malbec
TURKEY – Merlot, Chardonnay, Pinotage Ros
VEAL – Chardonnay, Merlot
VENISON – Shiraz, Pinotage, Cabernet Sauvignon, Malbec
COUSCOUS – Merlot, Shiraz, Pinotage Ros
CURRY, FISH or CHICKEN – Chenin Blanc, Sauvignon Blanc, Pinotage Ros
PIZZA – Merlot, Pinotage Ros, Pinotage, Chenin Blanc, Malbec
SPICY CHINESE – Savignon Blanc, Pino Grigio, Merlot, Pinotage Ros
SPICY MEXICAN – Chenin Blanc, Shiraz, Malbec
THAI – Chenin Blanc, Pinotage, Sauvignon Blanc, Pinot Grigio

CHEESES
*GOAT – SOFT: Sauvignon Blanc, Cabernet Sauvignon, Merlot, Pinotage
– HARD: Pinotage, Merlot, Shiraz, Cabernet Sauvignon

*COW & SHEEP – MEDIUM: Pinotage, Shiraz
– HARD: Cabernet Sauvignon, Shiraz, Chenin Blanc, Pinotage, Sauvignon Blanc

If you are a true rule follower here are some more:

Generally, wines and foods belonging to the same culture are compatible; for example, think Italian wines with Italian food.

Good red wines tend to be dry and rich, sometimes with a tart or astringent quality. They will go better with hearty or highly seasoned foods such as beef, pork, game, duck, goose and pasta dishes. The ‘red with red’ rule works well because the astringency of the tannins cuts through the viscosity of the fat. Reach for a tannic Cabernet Sauvignon, Pinotage, Petite Syrah or Zinfandel, especially if the meat is served with a heavy sauce. Rare prime rib tastes almost sweet, so it’s perfect with a lighter bodied Merlot or Beaujolais.

White wines are usually lighter in body and flavor and can range from dry and crisp to sweet and fragrant. Serve these wines with foods such as chicken, turkey, fish, shellfish, ham and veal. Pair a honey or brown sugar glazed ham with a white wine that’s not too dry – possibly a Chenin Blanc, Gewurztraminer or Riesling.

Ros wines are in fact pale red wines; their lighter color is due to the shorter time the skins are left with the juice during fermentation. Ros, or blush, wines can range from dry to sweet. These wines should compliment ham, fried chicken, shellfish, cold beef and picnic style foods.

Ahhh, holiday stress. In my opinion if you can’t decide what wine to serve, then serve Champagne. You can find a great budget friendly champagne that will really get the festivities kicked off in the right way. Gloria Ferrer has some really nice sparkling wines to try that won’t hurt your wallet. ORIf you serve turkey with sweet side dishes like glazed carrots or sweet potatoes, choose a white wine with a hint of sweetness, like Chenin Blanc, Riesling or Gewurztraminer. If some dishes have a more savory flavor, try Sauvignon Blanc or a lighter bodied Chardonnay. For a bird with spicy sausage stuffing, serve Pinotage or a try a Pinot Noir.

Don’t match strong to delicate. Pairing a big, powerful, high-alcohol or high-tannin wine with a light, delicate dish (and vice versa) is rarely a good idea.

Acidity is your friend. People tend to be wary of wines described as “high acid,” like Sauvignon Blanc or Muscadet. But there’s no better quality in a wine for matching rich, creamy or cheesy sauces, deep-fried foods or fish dishes; also note, tart wines go better with tart foods.

Follow the don’t-upstage-the-star rule. If you have an amazing bottle of wine you want to show off, especially an older vintage (they tend to be more subtle, their flavors less flamboyant), don’t serve a wildly complex dish with it. A simple dish will allow the wine to be the center of attention.

Dessert, or fortified wines, are heavier and sweeter than table wines and frequently have a higher alcohol content. They are usually served alone or with cheese, nuts, fruit or sweets at the end of the meal.

If you don’t like rules, like me, then toss all of these out the door and start experimenting. I’d love to hear about combinations that have worked for you that you can’t get enough of. My rule-breaking favorite is steamed artichokes dipped in butter and a nice oaky California style Chardonnay. Send me your favs and I’ll post them here!

CHEERS!