The Science Behind the Good Taste of Leftovers

Not all leftovers were made equal. Sandwiches, for example, get soggy and salads can wilt, but other foods seem to only get better with time. Foods like soups and casseroles actually seem to have a richer flavor after sitting in the fridge for a day or two. If you happen to enjoy certain foods even more as leftovers, it’s not just in your head. There are a few scientific reasons why foods change their flavor over time. Read on to find out why it happens, and which foods taste even better when reheated.

Why do foods change their flavor over time? According to the Institute of Food Technologies, flavors can be enhanced overnight due to chemical reactions, which continue to take place after cooking and generate more, or new, flavor molecules in different ingredients. Oxidation, for example, occurs when foods come into contact with oxygen. Depending on the food and how it’s stored, oxidation could go both ways - it can turn the food mushy or rancid, like a sliced apple that turns brown, or it could alter the flavor for the better. Cooked onions, potatoes, and broccoli are a few examples of ingredients that will taste better after a night in the fridge. 

Refrigerating food slows down these natural chemical reactions, which is why we can still eat them safely the next day. Left at room temperature, the process would happen much faster, leading the food to spoil. It is generally recommended to avoid food that has been left at room temperature for more than two hours. If the food was left at a temperature over 90 degrees Fahrenheit (32 Celsius), the USDA suggests throwing it away after an hour. 

Which foods pass the leftover test? 

In general, time and oxidation aren’t kind to many foods, and a lot of it comes down to personal preferences too. However, there are a few varieties that are generally considered to age well. 

 

Cruciferous vegetables like kale, broccoli, cauliflower and cabbage, and allium vegetables, including onions, leeks, and garlic, are good examples. These vegetables, which can taste bitter and harsh when raw or cooked lightly, contain an abundance of sulfur compounds. These compounds oxidize easily, taming the flavors and making them more mellow. 

 

Starchy vegetables, like potatoes, may get a little sweeter over time too, because the starch slowly breaks down the sugars, or glucose, in them.

Another group that may taste better with time is protein-rich foods like fish, poultry, and lean meats. When proteins break down they release amino acids such as glutamate, which enhance savory flavor, or those known as umami. 

 

 If you don’t like your food very spicy, you might be happy to know that the flavor of peppers becomes more delicate over time. The oxidation reduces the amount of the compound capsaicin in the peppers, which makes them less spicy. Other spices like turmeric black pepper and coriander are also sensitive to air and may lose their intensity over time. 

What about reheating?  

When it comes to reheating, it all depends on how you do it. The reheating process can liberate some of the flavor molecules that may be trapped in fats or inside starch. “While it's the easiest, avoid the microwave," advises chef Nick Evans. "It's a killer to flavor,” he told Eat This Not That. The best way to reheat food is gently, either in a skillet or over low heat. 

 

Still, there are some dishes that do not react to reheating as well as others. Some of the big no-nos according to culinary experts are shellfish and hamburgers. For the latter, it’s largely about the texture. In a good burger, there is a contrast between the crisp exterior and the softer rarer interior. After being refrigerated, however, a burger tends to take on a pebbly gray consistency and color, which can’t be undone.

In general, the foods that will best stand reheating are liquid-based ones - soups, stews, and casseroles. The liquids prevent the dish from drying out and creates fewer textural changes. Moreover, the above-mentioned dishes tend to include ingredients like onions, garlic, and spices, which make them appetizing the next day. 

 

The bottom line is, don’t shy away from leftovers! Knowing the basics behind food aging can be really helpful when you want to meal-prep and try to decide on a dish that will last longer.

Other than these, among the South Indian foods, vathak kulambu tastes better next day. Especially, if you make thick onion vathak kulambu, it stays good even for a week, if handled with care. Idli, when soaked in milagai podi ( gun powder as some call it) and oil, tastes good even the next day, i.e. why people traveling prefer to take it as it lasts for 1-2 days.

 

This is only for your information, kindly take the advice of your doctor for medicines, exercises and so on.     

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5 Ways to Boost Collagen

What is collagen?
Collagen is the most common protein found in the body. It’s present in tendons, fat, and ligaments, among other places. It helps the pieces of our bodies to fit together, and is crucial to the strength of our bone structure. When collagen levels are healthy, cells that contain collagen take on a strong and youthful appearance.

Elastin is another kind of protein in the body. Elastin is found in places in the body that contract, such as arteries and lungs. This is because of elastin’s outstanding characteristic: the ability to snap back into place and maintain its original shape. Elastin and collagen are both proteins found in skin. They work together to give skin its texture and shape. Skin with healthy levels of both collagen and elastin isn’t just more youthful; it’s stronger.

The interesting thing about collagen is that stimulating its growth causes a domino effect. The more collagen you have, the more your body is able to produce and maintain. Read on to find out ways that you can naturally support your body’s collagen production.

Aloe veraAloe vera gel has long been used for healing and soothing wounds. The reason it works to treat cuts and burns is because the aloe vera plant increases collagenTrusted Source production when applied topically or even taken orally. This cell-growth stimulating property can help boost collagen production in your skin. Aloe can be applied directly to the skin in pure form, or in the form of the many products on the market that contain it. At least one studyTrusted Source suggests that taking an aloe vera oral supplement will improve skin quality.

Foods rich in vitamin CVitamin C is critical for the synthesis of hyaluronic acid. Hyaluronic acid has been touted for speeding up recovery time and relieving painful joints. Without adequate levels of vitamin C, your body will not gain the full benefit of foods containing hyaluronic acid. One studyTrusted Source suggests that hyaluronic acid can help boost collagen production in the human body. Hyaluronic acid is naturally found in the body, but it decreases as we age. Eating foods rich in vitamin C and amino acids can increase the levels of hyaluronic acid and collagen in the body as both are important for skin. Foods such as oranges, red peppers, kale, Brussels sprouts, broccoli, and strawberries are all rich in vitamin C. Concentrated hyaluronic acid can be purchased at the drugstore.

Ginseng
The anti-aging effects of the Panax ginseng plant are well-documentedTrusted Source. Ginseng is absorbed into the skin without causing the adverse reactions that many chemical pharmaceuticals cause, and helps skin keep its original shape. It has also been found to promote the growth of collagen. Studies have shownTrusted Source ginseng’s ability to preserve skin against UVB ray damage from the sun. The antioxidants that are released into your bloodstream when you take a ginseng supplement or drink tea that contains ginseng can protect healthy cells and contribute to glowing skin.

Cilantro
Cilantro, also known as coriander leaf, is an herb commonly called for in recipes. It contains vitamin C, which has been linked to boosts in collagen production. Cilantro contains linolenic acid, which has been studiedTrusted Source as a powerful anti-aging factor for your skin. Linolenic acid contains antioxidants that fight the free radicals in your bloodstream, which break down healthy skin cells. Cilantro extract can be purchased and taken orally as a detoxifying agent.

Algae
Marine plant ingredients are becoming more and more popular as part of beauty routines. This is because most skin damage is caused by “oxidation” — the exposure of your skin to elements like pollution, which can damage cell growth. Algae is ableTrusted Source to prevent oxidation from zapping your skin of its elasticity and collagen. Algae is available in most health food stores in the form of oral supplements.

What not to do

If you’re trying to help your skin look younger and healthier, make sure you’re not burning your skin in the sun or in a tanning bed. Smoking can also age your skin prematurely. Getting time outside with the protection of sunscreen is one way to maintain a healthy glow.

Some collagen supplements do have side effects. The most common ones are calcium overproduction, allergic reactions, and joint pain. If you have allergic reactions to seafood or meat products, be very careful when taking any kind of collagen supplement.

Conclusion

Although a youthful appearance is highly valued, beauty isn’t just skin deep. Healthy skin is a good indicator of how the rest of your body is feeling. There’s no way to completely reverse the signs of aging. It’s much easier to protect your skin while it’s healthy than to attempt to repair it later in life. Boosting collagen naturally improves not only our appearance, but the rest of our health.

This is only for your information, kindly take the advice of your doctor for medicines, exercises and so on.     
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https://gseasyrecipes.blogspot.com. feel free to view for easy, simple and healthy recipes    
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source-healthline

Adding avocado can help in lowering bad cholesterol

Contrary to popular belief, not apples but eating avocados a day may keep bad cholesterol at bay, suggest researchers. According to researchers, bad cholesterol can refer to both oxidised low-density lipoprotein (LDL) and small, dense LDL particles.

In a randomised, controlled feeding study, the researchers found that eating one avocado a day was associated with lower levels of LDL (specifically small, dense LDL particles) and oxidised LDL in adults with overweight or obesity.

"We were able to show that when people incorporated one avocado a day into their diet, they had fewer small, dense LDL particles than before the diet," said a distinguished professor of nutrition, who added that small, dense LDL particles are particularly harmful to promoting plaque buildup in the arteries.

"Consequently, people should consider adding avocados to their diet in a healthy way like on whole-wheat toast or as a veggie dip," added . Specifically, the study found that avocados helped reduce LDL particles that had been oxidised. Similar to the way oxygen can damage food -- like a cut apple turning brown -- the researchers said oxidation is also bad for the human body.

"A lot of research points to oxidation being the basis for conditions like cancer and heart disease," the Prof. said. "We know that when LDL particles become oxidized, that starts a chain reaction that can promote atherosclerosis, which is the build-up of plaque in the artery wall. Oxidation is not good, so if you can help protect the body through the foods that you eat, that could be very beneficial," continued the Prof.

While previous research demonstrated that avocados could help lower LDL cholesterol, researchers were curious about whether avocados could also help lower oxidised LDL particles.

The researchers recruited 45 adult participants with overweight or obesity for the study. All participants followed a two-week "run-in" diet at the beginning of the study. This diet mimicked an average American diet and allowed all participants to begin the study on similar nutritional "footing".
Next, each participant completed five weeks of three different treatment diets in a randomised order. 

Diets included a low-fat diet, a moderate-fat diet, and a moderate-fat diet that included one avocado a day. The moderate-fat diet without avocados was supplemented with extra healthy fats to match the amount of monounsaturated fatty acids that would be obtained from the avocados.

After five weeks on the avocado diet, participants had significantly lower levels of oxidised LDL cholesterol than before the study began or after completing the low- and moderate-fat diets. 

Participants also had higher levels of lutein, an antioxidant, after the avocado diet. The Prof. said there was specifically a reduction in small, dense LDL cholesterol particles that had become oxidised.
"When you think about bad cholesterol, it comes packaged in LDL particles, which vary in size," the Prof. said.

"All LDL is bad, but small, dense LDL is particularly bad. A key finding was that people on the avocado diet had fewer oxidised LDL particles. They also had more lutein, which may be bioactive that's protecting the LDL from being oxidised," added the Prof.

The researchers added that because the moderate-fat diet without avocados included the same monounsaturated fatty acids found in avocados, it is likely that the fruit has additional bioactive that contributed to the benefits of the avocado diet.

The Prof. said that while the results of the study --  are promising, there is still more research to be done. "Nutrition research on avocados is a relatively new area of study, so I think we're at the tip of the iceberg for learning about their health benefits," she said.

"Avocados are really high in healthy fats, carotenoids -- which are important for eye health -- and other nutrients. They are such a nutrient-dense package, and I think we're just beginning to learn about how they can improve health," said the Prof.
 

this is only for your information, kindly take the advice of your doctor for medicines, exercises and so on.      https://gscrochetdesigns.blogspot.com. one can see my crochet creations   https://gseasyrecipes.blogspot.com. feel free to view for easy, simple and healthy recipes     https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

Super-foods for Kidneys

The kidneys are one of the main organs of the body as they are responsible for removing toxins and waste as well as maintaining the body’s pH level. We’re looking at the foods that can help to ensure their optimal functionality. 

If the kidneys are unable to properly function- this can lead to serious health issues such as kidney stones. Thus it is important to keep your kidneys healthy by feeding the body the right foods.

Kidney super-foods

Arugula

The body needs potassium to help it maintain normal blood pressure. Spinach and kale are great sources of potassium yet their content can be too high for those with kidney problems.

Arugula, or wild rocket as it is sometimes known, is low in potassium but high in vitamin K and other nitrates that help it lower blood pressure which is important for kidney health.

Bell Peppers

Bell peppers, whether they’re red, yellow or green, are not only low in potassium but are loaded with a range of vitamins.

They’re rich in vitamin A which affects immune function. Furthermore, the peppers are also laden with folic acid and fibre which helps to better kidney function.

Berries 

As berries are filled with antioxidants, they are able to ensure that the kidneys flush out toxins from the body.

Cranberries and blueberries are the berries of choice as they are rich in nutrients- reducing inflammation and improving the functioning of the bladder.

Cranberries, in particular, contain a nutrient that helps prevent infections by stopping bacteria from attaching itself to the walls of the bladder and urinary tract.

Egg Whites

Egg-white are good kidney-friendly source of protein and are very low in phosphorus.

Furthermore, their protein content contains an amino acid that helps the kidneys to function properly. Once the protein is metabolized it produces less waste products as opposed to other sources of protein such as red meat..

Garlic

As high levels of salt can cause kidney problems, individuals are advised to switch out their salt in favour of other herbs to flavour their food.

Garlic is a great alternative being a good source of, vitamin C and vitamin B6. Garlic also has anti-inflammatory properties that prevent inflammation of the kidney. It also fights against bacteria that could be potentially damaging to your kidneys.

Olive Oil

Aside from being a great beauty ingredient, olive oil is also a great source of good fat. It’s great to cook with, makes a nice addition to salad dressings and works well as a marinade.

The monounsaturated fats found in olive oil contain anti-inflammatory properties. This type of fat helps to protect the kidneys against oxidation and olive oil also helps for kidney stones to pass much easier.

Sea Bass

Another good source of protein would be fish. A study showed that eating fish helped to lower the levels of protein in urine in people suffering from diabetes.

Unfortunately, most fish are high in phosphorus which can be damaging for individuals with kidney problems. Sea bass, however, contains lower amounts of phosphorous when compared to other seafood and it’s rich in omega-3s which helps to reduce inflammation.

THIS IS ONLY FOR INFORMATION, ALWAYS CONSULT YOU PHYSICIAN BEFORE HAVING ANY PARTICULAR FOOD/ MEDICATION/EXERCISE/OTHER REMEDIES.                                    PS- THOSE INTERESTED IN RECIPES ARE FREE TO  VIEW MY BLOG-                                                                                           https://gseasyrecipes.blogspot.com/    

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Tumours disable immune cells by using up sugar

Cancer cells' appetite for sugar may have serious consequences for immune cell function, a new study has found.

Researchers  have found that when they kept sugar away from critical immune cells called T cells, the cells no longer produced interferon gamma, an inflammatory compound important for fighting tumours and some kinds of infection.

"T cells can get into tumours, but unfortunately they are often ineffective at killing the cancer cells," said an assistant professor of pathology and immunology. "Lack of the ability to make interferon gamma could be one reason why they fail to kill tumours. By understanding more about how sugar metabolism affects interferon production, we may be able to develop treatments that fight tumours by enhancing T cell function,".

According to researcher, inhibiting interferon gamma production also may help scientists treat autoimmune disorders in which T cells cause too much inflammation. Like most cells, T cells can make energy either by using an efficient process called oxidative phosphorylation or a less efficient pathway called aerobic glycolysis.

Cells normally make most of their energy via oxidative phosphorylation, but they need oxygen to do so. If oxygen runs short, most cells switch to aerobic glycolysis. Low sugar levels can force cells to use oxidative phosphorylation for their energy.

Scientists aren't sure why, but many cells, including T cells, switch to aerobic glycolysis when they need to reproduce rapidly.

T cells proliferate quickly as they begin to respond to invaders or tumours, and scientists have assumed their switch to aerobic glycolysis was essential for this replicative process. For the new study, researcher  set up a system that allowed him to control the resources available to T cells in test tubes. When the scientists put T cells in a dish with cancer cells, which regularly consume large amounts of sugar, the T cells' ability to make inflammatory compounds was impaired.

But when the researchers gave sugar directly to the T cells, production of those inflammatory compounds doubled. "It's like an on-off switch, and all we need to do to flip it is change the availability of sugar,". "T cells often can go everywhere tumours, inflammation, infections but sometimes they don't do anything. If we can confirm that this same switch is involved in these failures in the body, we might be able to find a way to put the fight back into those T cells," .

Avocados may help keep you young

Avocados could help fight ageing and several diseases as they bolster cells' power centres against harmful free radicals, say scientists. 

A number of environmental factors - such as pollution, cigarette smoke and radiation - can turn the oxygen molecules found in mitochondria, the power plants of cells, into free radicals. 

These unstable molecules destroy virtually all the normal molecules forming cells, such as lipids, proteins and even DNA, by turning them into free radicals, too. 

This destructive phenomenon is associated with aging and occurs in a variety of diseases, including hypertension and diabetes, which represent major challenges for health systems due to their great social and economic costs. 

Many studies of antioxidants in vegetables and fruits, such as carrots and tomatoes, have been completed with few encouraging results. 

"The problem is that the antioxidants in those substances are unable to enter mitochondria," said Christian Cortes-Rojo, a researcher at Universidad Michoacana de San Nicolas de Hidalgo in Morelia, Michoacan, Mexico. 

"So free radicals go on damaging mitochondria, causing energy production to stop and the cell to collapse and die. An analogy would be that, during an oil spill, if we cleaned only the spilled oil instead of fixing the perforation where oil is escaping, then the oil would go on spilling, and fish would die anyway." 


But Cortes-Rojo is prepared to reveal the first research results showing the protective effects of avocado oil against free radicals in mitochondria. 

The research team used yeast cells - those used in wine and beer production - to examine avocado oil's properties. 

"The reason why we have chosen yeast," explains Cortes-Rojo, "is that (a) this microorganism is easier to study than other biological models due to its relative simplicity and (b) because studies our group published in 2009 and 2011 found that yeast mitochondria are very resistant to free radicals due to the sort of fat that forms its envelope, which is highly resistant to oxidation. 

"The same kind of fat can be found in avocado oil; but, in addition, avocados also contain some plant pigments that inhibit oxidation. That is why we decided to test whether these avocado ag

The results of this research, he said, show that avocado oil allowed the yeast cells to survive exposure to high concentrations of iron, which produces a huge amount of free radicals, "even to higher levels to those found in some human diseases." 

"These results could be attributed to the fact that avocado oil caused accelerated respiration in mitochondria, which indicate that the use of nutrients for producing energy for cell functions remains effective even in cells attacked by free radicals and that mitochondria itself could produce little amounts of damaging free radicals," he continued. 

Cortes-Rojo emphasized that these findings reinforce the good reputation the avocado has when it comes to health maintenance. 

He points to pioneering research by Mario Alvizouri-Munoz, a doctor at the Morelia General Hospital, who demonstrated that avocado lowers the blood concentration of cholesterol and certain fats that are increased in diabetic patients and that may lead to stroke or heart attack. 


"Our results are promising because they indicate that avocado consumption could improve the health status of diabetic and other patients through an additional mechanism to the improvement of blood lipids," he said. 

"We'll need to confirm that what has been observed in yeasts could occur in higher organisms, such as humans. We hope this will be the case, because there are many vital processes conserved in organisms that seem very dissimilar to humans," he added.


ps- from a newspaper article