Friday, April 1, 2011

Slow Down Aging by Cooking with This Juice and Burn Off Belly Fat.

Whatever you put in your pan for dinner tonight, make sure you add a few squeezes of this: lemon juice.

A new study shows that marinating meats in lemon juice -- or vinegar -- can help greatly reduce the production of harmful compounds linked to aging and chronic disease.

Cooking Compounds
All foods -- but especially ones derived from animals -- contain varying levels of compounds called advanced glycation end products (AGEs). These compounds are known to cause inflammation and may open the door to faster aging. Cooking -- especially high-heat methods -- increases formation of AGEs. But now new research suggests that marinating foods in an acidic, low-pH liquid -- like lemon juice or vinegar -- may help slow that formation down significantly. AGEs in beef were cut in half after marinating for an hour -- but shorter amounts of time may help, too.

How AGEs Age
Meats and full-fat cheeses contain the most AGEs, followed by pork, fish, and eggs -- although even fruit, vegetables, and whole grains may contain small amounts. Marinating your food is one way to minimize AGEs. Another option: Cook over low, moist heat. Boiling, poaching, steaming, and stewing are all great choices.

Vinegar also helps!!!
It's perfect on potatoes, very good on veggies, and divine in salad dressings. And the best news yet? It may help with fat burning. The magic condiment in question: vinegar.
Obese people who took in 1 to 2 tablespoons of apple cider vinegar daily in a study melted significantly more body fat and belly fat than a group taking a placebo -- despite being on the same diet and exercise plan.

A Sour Path to Skinny
Vinegar may offer a weight loss boost thanks to acetic acid. Seems this sour stuff does double-duty fat-blasting, inhibiting the body's ability to store fat while boosting its ability to burn it. And even though apple cider vinegar was the type used in the recent study, researchers suspect most varieties of the liquid seasoning could have the same get-skinny effects.

Other Tart Benefits
Vinegar also seemed to help lower bad-for-the-heart triglyceride levels and systolic blood pressure at the end of the 12-week study. That's a Sherpa's load of health benefits for one little flavor maker. So get your daily dose of vinegar with one of these tart-tasting, waist-whittling RealAge recipes:

When you're craving tart: Give your salad and grilled veggies a refreshing citrus-flavored punch with this Lemon-Balsamic Vinaigrette.

3 tablespoon(s) fresh lemon juice
2 teaspoon(s) balsamic vinegar
1/2 teaspoon(s) salt
1/4 teaspoon(s) fresh-ground pepper
1 clove(s) garlic, crushed
1/2 cup(s) extra-virgin olive oil

Make the dressing: Combine lemon juice, vinegar, salt, pepper, and garlic in a medium bowl. Whisking constantly, add the oil in a thin stream. Remove the garlic and serve or store refrigerated for up to 1 week.

When you're craving savory: Add a Mediterranean touch to chicken with this Chicken in Garlic-Vinegar Sauce. Check the recipe below.

Did You Know?
Apple cider vinegar can make your skin and hair beautiful, too.

WHAT’S FOR DINNER?!

Chicken in Garlic-Vinegar Sauce

SERVES 4

INGREDIENTS

3 pound(s) bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
1/2 teaspoon(s) coarse salt, plus a pinch, divided
1/2 teaspoon(s) freshly ground pepper
7 teaspoon(s) extra-virgin olive oil, divided
1 tablespoon(s) butter
1/2 cup(s) minced shallots
16 clove(s) (large) garlic, peeled
1/3 cup(s) sherry vinegar or red-wine vinegar
1 cup(s) reduced-sodium chicken broth
2 sprig(s) fresh thyme or 2 teaspoons dried
1/2 cup(s) reduced-fat sour cream
1 tablespoon(s) Dijon mustard
2 teaspoon(s) tomato paste
2 teaspoon(s) all-purpose flour
2 medium tomatoes, seeded and cut into 1/2-inch pieces
2 tablespoon(s) finely minced fresh chives

Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper.
Heat 2 teaspoons oil and butter in a large heavy casserole or Dutch oven over medium heat. Add half the chicken pieces and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. Remove to a large plate. Add 2 teaspoons oil to the pot. Add the remaining chicken and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. Remove to the plate.
Heat 2 more teaspoons oil. Add shallots and garlic and cook, stirring, until the shallots are soft and lightly browned, about 1 minute. Add vinegar and bring to a simmer. Return the chicken to the pot. Pour in broth and then carefully nestle the thyme sprigs among the chicken pieces (or stir in dry thyme).
Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
Just before the chicken is done, whisk sour cream, mustard, tomato paste and flour in a small bowl until smooth. Combine tomatoes, chives, the remaining 1 teaspoon oil and pinch of salt in another small bowl; reserve for garnish.
When the chicken is done, remove to a plate, discarding the thyme sprigs (if using). Stir the sour cream mixture into the sauce; bring to a simmer. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with the tomato mixture.

If you are using a combination of thighs, drumsticks and breasts, cut each breast in half crosswise to make pieces about the size of a thigh. And if you buy whole legs, separate the drumsticks and thighs. When the pieces are about the same size, they'll cook at about the same rate.
Carb Servings: 1 vegetable, 4 lean meat, 2 fat Carbohydrate Servings: 1/2 Nutrition Bonus: Vitamin C (20% daily value), Potassium (17% dv), Vitamin A (15% dv).