Academic literature on the topic 'Poaching (Cooking)'

Target For the lotus roots have caring characteristics on inventions of obesity and preventions of“Three Height”, which compared the test on the absorption function of lotus roots absorbing cholesterol and fatty acids after cooking ,provide the basis for reasonable edible method and develop the special adsorbent.Method The lotus roots were steamed, boiled, fried and microwaved,then tested and compared the changes of the adsorption of cholesterol and fatty acid, studied on the influence factors of adsorption, and got the processing method of high adsorbability.Results ① With the extension of adsorption time，the amount of cholesterol absorbed by all samples surges，which peaks after 1-1.5h. While as more lotus roots are used ,the amount of cholesterol absorbed declines, which compared absorption by different methods: microwaving ＞ poaching＞steaming＞frying. ② The lotus roots absorbed saturated fatty acids＞the lotus roots absorbed unsaturated fatty acids,which compared absorption by different methods: steaming＞poaching＞microwaving＞frying.Conclusion In order to treat disease of heart head blood-vessel and ensure to play a role in absorption and excretion on cholesterol and saturated fatty acids after eating ,Lotus roots are promoted to use cooking recipes of microwaving,steaming and poaching instead of frying .

Food fortification is an effective approach to improve vitamin D (VD) concentrations in foods. Eggs are a useful food vehicle for enrichment with VD via its hydroxylated metabolite, 25-hydroxyvitamin D (25-D3), in hen feed. This study determined the impact of time of lay, storage conditions (ambient and refrigeration) and common cooking methods (boiling, frying, scrambling, poaching and microwaving) on the vitamin D metabolite concentration of eggs enriched with 25-D3. Processed samples were freeze-dried and analysed for D3 and 25-D3 using an HPLC-MS(/MS) method. The results indicated that storage and cooking practices influence VD metabolites, with 25-D3 showing true retention of 72–111% and concentrations of 0.67–0.96 µg/100 g of whole egg. Vitamin D3 showed true retention of 50–152% and concentrations of 0.11–0.61 µg/100 g of whole egg. Depending on the storage and method of cooking applied, the calculated total VD activity of enriched eggs ranged from 3.45 to 5.43 µg/100 g of whole egg and was 22–132% higher in comparison to standardised VD content for non-enriched British eggs. The study suggests that 25-D3 is a stable metabolite in eggs following storage and cooking, and that 25-D3-enriched eggs may serve as a potent dietary source of VD.

Nutrition means how the food substances interact with each to maintain, health, disease and growth of an organism. Nutrition starts from food intake and involves absorption, assimilation, biosynthesis, catabolism, till excretion1. The human diet is largely dependent on its availability and whether it is palatable or not. A healthy diet depends on hygienic preparation of food and safe storage to reduce the risk of food borne dieases1.Good and proper nutrition plays an important role for providing a healthy diet. Both physical activity and diet can help you to live a healthy life and reduce the risk of heart disease and cancer and promote an overall good health2. Food choices every day can affect your health,the epidemic of obesity in the United States is the result of unhealthy eating habits. Almost one-third of U.S adults (33.8%) are obese and about 12.5 million (17%) of children and adolescents aged 2-19 years are obese2.Association between good nutrition and health is too important and cannot be ignored. If you take healthy food, you can maintain your heath. By increasing your exercise and by making minute changes in your diet you can live a long healthy life2.Unhealthy diet and weight gain are major risk factors for diabetes and hypertension in young age. Dietary habits developed during childhood continue in adulthood, so children should be taught to take a healthy diet at young age to live a healthy life2.Food is a gift from Allah Almighty. Many types of food are available in solid and liquid form. Many types are taken in raw form like vegetables and fruits.When cooking food, heat can be transferred by conduction, or convection, radiation (microwave cooking). During conduction heat flows to the food stuff. For better and equal conduction bottom of the pan should be flat and thick as for example in steaming and poaching. Baking takes place by convection. In radiation heat only reaches the surface of food and the rest of the food is cooked by conduction and convection as for example in boiling or toasting3.Cooking can be carried out in various medias as air, water, steam and fat or combination of these medias may be used. Grilling, roasting and baking take place in air. Boiling, simmering or stirring involves cooking in water. Steam is another medium for cooking. It is of three types. In steaming food is cooked by steam formation by added water. Whereas in waterless cooking steam originates from food itself. In pressure cooking time is reduced by increasing the pressure so that boiling point is quickly reached and food is cooked by condensation of steam over the food. Fats can be used as a medium for instant cooking. Shallow and deep frying can be used to cook food by this method3.The methods of cooking include boiling, grilling, frying baking, deep frying, pressure cooking and cooking on charcoal. Majority of the methods used destroy proteins and vitamins at high temperatures.Frying has little effect on the protein and mineral content of fried food. The increased temperature and less cooking time of the frying process cause least damage to heat labile vitamins than other types of cooking. The nutritional value of the frying material should also be considered. Some fat is added to the food when fried which increases its energy and makes the food more palatable. Frying adds taste to the food and benefits of healthy oils can be utilized which are used for frying4.It has been reported that microwave cooking results in higher losses of moisture from food but overall effects of microwave on protein, lipid and minerals is minimal5. Less cooking time and decreased exposure to heat can preserve the nutrients of food when cooked in microwave6. Grilling and boiling increase the flavour but also decrease B vitamins but grilling increases carcinogenic substances7. Boiling, simmering and poaching are all methods of water-based cooking. They only differ by water temperature to which the food is exposed:Poaching: Less than 180°F/82°C.Simmering: 185-200°F/85-93°C.Boiling: 212°F/100°C.Vegetables are an important source of vitamin C, but most of it is wasted when cooked in water. Maximum conservation of vitamin C is by microwaving8Roasting or baking mostly effect B vitamins. Sautéing and stir-frying increase the absorption of fat-soluble vitamins and some of the plant compounds, but most of the vitamin C is wasted in vegetables9.Steaming is one of the best cooking methods to preserve nutrients and water-soluble vitamins10.It is also important to understand that when food is subjected to heat certain destructive changes in proteins and carbohydrates are beneficial. For example, due to effect of heat on proteins deamination takes place which helps in destruction of microorganisms. In addition, cooking deactivatescertain enzymes and toxic substances in food that may have serious effects on health. Carbohydrates when cooked in water make the starch molecules in it to swell and break and increase the digestibility of carbohydrates3.It's important to choose proper methods of cooking to get maximum nutritional value of meal. However, there is no perfect cooking method. Generally, less cooking time at a low temperature with minimum water will produce good results. The nutrients in your food should not be wasted.Adequate and proper nutrition is important for a healthy life. Awareness is needed to educate parents, teachers so that they can communicate to the students and children about healthy food. Many of the educated people are unaware of the nutritional deficiencies especially calcium and vitamin D. They live for taste alone, health through education is needed.It is important to promote an awareness about the nutritional value of foods and their importance for maintaining body growth, reproduction, health, and disease prevention in humans. Proper nutrition is important for normal cardiovascular function, muscle strength, respiratory ventilation, protection of infection, wound healing, and psychological wellbeing11.The World Health Organization (WHO) reported that almost 60% of all deaths, and 43% of global burden of disease are caused by nutritional diseases and by 2020, the burden of nutrition-related diseases is expected to increase to 73% of all deaths and 60% of the global burden of disease12.WHO reports that the factors that lead to unhealthy eating habits among individuals include lack of knowledge about nutrition and dangers to health, and getting wrong information about health and nutrition matters3. when foods are not consumed in quantities required for individual’s body need, it compels towards taking junk food so malnutrition or over-nutrition may result. Thus taking in consideration the roles played by nutrients in promoting health and optimal functioning in humans counselling and education about diet and nutrition is required to be on priority by all relevant professionals, including nutritional counsellors, home economists and dieticians10.

Abstract Background and Aims Advanced glycation end-products (AGEs) are uremic toxins that result from hyperglycaemia and oxidative stress. AGEs are also formed in food, especially during cooking using dry-heat methods. AGE accumulation can be measured by skin autofluorescence (SAF) and increased SAF is a strong predictor of death and graft loss in kidney transplant recipients (KTR). Previous studies have reported that reduction of dietary AGE intake is associated with a decrease in circulating AGE levels, suggesting that a low-AGE diet may also be associated with a decrease in SAF. The aim of this feasibility study was to investigate whether a low-AGE diet leads to a reduction in SAF levels in KTR. Methods Thirty-eight KTR were randomly allocated to a usual diet (control group, n = 19) or a low-AGE diet (intervention group, n = 19) and then followed-up for 6 months. The intervention group was provided with detailed written advice and counselling on how to choose foods low in AGEs, and to use high-water content cooking methods (stewing, steaming, boiling, poaching), instead of dry-heat methods (frying, grilling, roasting). The goal was to reduce dietary AGE intake to <8000 kilounits/day (kU/day). SAF was measured at baseline, 3 and 6 months. Rate of change in SAF (i.e., SAF trend) was calculated using the SLOPE function in Microsoft Excel. Dietary AGE intake, biochemistry and nutritional assessments were performed at baseline and 6 months. Results Mean age of the whole cohort was 56±11 years. Mean SAF was high at 2.9±0.7 arbitrary units (AU) compared to the reference value of 2.1±0.4 AU. Transplant vintage ranged from 42 to 126 (median 88) months. The majority of the participants were male (71%) and of white ethnicity (84%). Prevalence of diabetes, hypertension and heart disease was 16%, 53%, and 10%, respectively. Median dietary AGE intake was high at 18558 (15164 to 25341) kU/day. There were no significant differences between the intervention and control groups at baseline in SAF, dietary AGE intake, estimated glomerular filtration rate (eGFR), demographics, and clinical, biochemical and nutritional characteristics. Baseline SAF was negatively associated with eGFR (r = −0.387; p = 0.02), energy intake (r = −0.464; p = 0.003) and fat intake (r = −0.438; p = 0.006). Seventeen participants in the control group and 13 participants in the intervention group completed 6 months of follow-up (Fig. 1). Adherence to the low-AGE diet was moderate (69%). Dietary AGE intake decreased significantly in the intervention group but remained high in the control group. Body weight, energy, and fat intake decreased in the intervention group but there was no significant change in SAF (Table 1). The mean SAF trend observed was a decrease of 0.45±1.19 and 0.22±0.75 AU/year in the intervention and control groups, respectively (p = 0.7 for comparison between groups). Conclusion In this feasibility study, we observed a high drop-out rate in the intervention group, which may explain our finding that reduction in dietary AGE intake did not seem to have any significant effect in decreasing SAF levels. This highlights the need for a larger trial to determine the effect of dietary AGE restriction on SAF levels in KTR.

There is an extraordinary convergence of post-war French thought which, knowingly or not, uses or is legible through food and drink and carries the potential for re-thinking overlooked psychological, ideological and historical meanings in representations of eating and drinking. Some thinkers are associated with eating and drinking: Lévi-Strauss’ culinary triangle; Barthes’ ideological and psychosociological readings of food and drink; or Certeau, Giard and Mayol positing cooking and shopping as creative ‘poaching’ on capitalist scripts. Food and drink exemplify arguments, with Bataille’s potlatch illustrating economies of excess; Sartre’s sweet, viscous lure of bad faith; Beauvoir’s skewering of how domestic labour constructs women as man’s negative other; Bourdieu on how food choices perpetuate class division; the leftovers of weaning in Lacanian lack and repressed trauma; and Kristeva’s skin of milk evoking abjection. More metaphorically, Cixous figures mother’s milk as ‘white ink’ and reading as ‘eating on the sly’, whilst for Derrida, traces and remainders are necessary leftovers of meaning and ‘eating well’ may counter carno-phallogocentrism. Introducing how Fischler’s theorizing of the incorporation of food fuels new readings, and noting the influence of Marx and Freud (and their dependence on food), new critical combinations emerge, creating a flexible mode of re-thinking with leftovers.

Noemy Chan, a young Maya woman of Mexico, looked up from her cooking and spied her children switching butterflies out of the air with twigs. She immediately dropped her knife, ran to the yard, picked up the butterflies—and made the children eat them. The lesson was explicit: You kill only for food. In the traditional Maya world of the interior rainforests of Quintana Roo, animals are killed only from pressing need. If they are not to be eaten, they can be killed only if they are eating the crops on which humans depend. Ideally, they are slain only when both motives operate. Early one morning I met a family carrying a dead coati in a bag; they said, “It was eating our corn, so we are going to eat it.” In Noemy’s home town, Chunhuhub, even the sale of game is confined to local marketing to other subsistence farmers. The unfortunate habit of poaching game for sale to cities has not—so far—spread into the bush. Noemy and her husband are well off by Mexican standards—he manages heavy equipment for road construction. They saved their money and built an urban-style concrete block house. It stands empty; they live in a traditional Maya pole-and-thatch hut, of a style used continuously for thousands of years in the area. As they correctly point out, the hut is much cooler, cleaner, less damp, and in every way more efficient than the European-style house. The Maya civilization, one of the greatest of the ancient cultures, is by no means dead. Millions of Maya Indians, speaking two dozen related languages, still live in Central America. They practice traditional corn agriculture and maintain many pre-Columbian rituals. Yet they are no more “survivors” of the “past” than are modern Englishmen who still eat bread and beef and worship in the Church of England. Maya civilization is dynamic, living, changing, and, above all, creative. Tough and independent, its bearers have adapted to the modern world; many are doctors, lawyers, and degree-holding professors. They still speak Maya languages, and usually Spanish as well.