Benefits of Venison - A Natural Fat Burning Food!

Discover the incredible weight loss benefits of venison, how to best prepare it and how much you should eat to get maximum benefit from venison - one of nature's amazing fat burning foods.

Venison or game meat encompasses elk and moose as well as deer. While they are harder to find, caribou and antelope are also forms of venison.

Venison is hard to come by if you are not a hunter, but you might find it in a specialty market. If you have a hunter in the family, this could also be a source of venison. You may at least get to enjoy a meal or two featuring this meat that is both delicious and nutritious and great support for your fat burning regimen.

Deer meat has a deep, full flavor and a tender, yet supple, texture. Deer can be hunted wild, or they may be raised on a farm. The flavor of the meat depends upon the diet of the animal. A deer that has foraged will taste different than a domestic deer. In any case, deer meat has an awesome flavor.

Fat Burning Benefits of Venison

Venison is incredibly low fat. It is very low in saturated fat, and it is also low in calories.

A 3-ounce serving of venison has about 134 calories, 3 grams of fat, and 1 gram of saturated fat. A similar serving of elk meat will yield 124 calories and 2 fat grams - one of those saturated fat. Moose meat contains 114 calories and 1 gram fat, but not any saturated fats.

Here are the benefits you will derive from venison: It is a great source of vitamins B12, B2, B6, and niacin. It also contains the minerals: zinc, selenium, iron, phosphorous, and copper. It is an excellent source of high-quality protein.

Venison contains iron, which is a building block of hemoglobin. This is what makes it possible for your blood to transport oxygen from your lungs throughout your body. Additionally, hemoglobin is an essential part of the enzyme systems that regulate metabolism and the production of energy.

Venison contains B vitamins (that is, B12 and B6), which assist in keeping homocysteine levels from becoming unhealthily high.

Here are the dangers of high levels of homocysteine:
The worsening of diabetic heart disease or atherosclerosis.
Damage to blood vessels that can lead to a heart attack or a stroke.

Osteoporosis and colon cancer may be prevented with the consumption of vitamin B12, which works to protect the colon against carcinogens.

Venison contains a good supply of Vitamin B2 (riboflavin). This vitamin helps with promoting a steady supply of oxygen based energy to your body. This is especially useful for the heart and muscles of the body. The protein like antioxidant molecule known as glutathione must be recycled constantly. Riboflavin helps to protect this delicate molecule.

Venison contains niacin to combat the incidence of osteoporosis. It also produces starch in the liver and muscles that can converted into energy.

Preparing Venison

When you choose your venison (deer meat) try to find meat from younger deer. It should be dark with flesh that is finely grained and fat that is clean and white. Fat is the source of the real taste. Look at the recommended sell-by date to find fresh venison in stores. Venison can be purchased in the freezer section or as fresh meat.

You'll need to trim any fat off the deer, elk, or moose before you grill or broil it.

Venison is very vulnerable and perishable, thus it is vital to place it in the coldest section of your fridge right away. When you plan to use it within a couple days, keep it in its wrapper to reduce handling. If you can't use it right away, be sure to wrap it properly for the freezer (using aluminum foil or freezer paper) and freeze it promptly. It won't spoil for a minimum of three to six months.

Exercise caution as you handle raw venison, being sure to rinse any utensils completely. When you marinate your venison, be sure to keep it in the refrigerator. If you leave it out, it is sure to spoil, as it is very heat sensitive. Frozen venison should be thawed out in the fridge.

One excellent way to enjoy venison is simply as a steak or on kabobs. You can also make venison jerky. It can be substituted for many other meats such as turkey or beef in stew or lasagna.

Here are some ways to enjoy elk meat: Chili, meat loaf, roast, stew, burgers, barbecue, or slow cooked in the crock pot.

Here are some ways to enjoy moose meat: Kabobs, hoagies, roast, meatballs, stroganoff, or stew.

Recommended Serving Size

A typical portion of venison is about 3 or 4 ounces per person.

This is just one example of the many extraordinary Fat Burning Foods available - foods that will burn fat naturally, allowing you to lose weight whilst you eat! Discover over 100 fat burning foods at 107FatBurningFoods.com and start losing weight effortlessly.

See Also : simply calphalon nonstick 14 piece set calphalon contemporary nonstick cuisinart chefs classic 17 piece cookware set

Natural Ways to Keep Food Fresh Longer

If you are interested in health and diet, you have probably read all the research which points to the benefits of fresh, unprocessed foods. Eating healthier nearly always means opting for fresh fruits, whole grains and unprocessed meats and fish. Unfortunately, choosing foods without preservatives does have a down side - food spoils faster. That is no reason to go back to eating over-processed foods full of chemical preservatives, though. Long before our dependence on chemical preservatives, our mothers knew the secrets to keeping food fresh longer naturally. Here are some tips to help you keep fresh fruits, grains, vegetables, meat and fish fresh longer - the natural way.
General Tips
1. Keep your refrigerator at the right temperature. It should be kept between 38 and 40 F. to keep your foods as fresh as possible without freezing them.
2. Keep your eye on expiration dates when you shop.
3. Do not store highly perishable foods in the refrigerator or freezer door. They are more prone to temperature fluctuation.
4. Moisture promotes rotting and mold. Wipe vegetables and fruits dry before storing and avoid storing in plastic bags.
Fresh Fruits and Vegetables
Vegetables and fruits give off a gas called ethylene as they ripen. The ethylene sets off a chain reaction that causes the release of more ethylene, causing the food to ripen further. When fruits and vegetables are exposed to ethylene, they ripen faster. Some fruits and vegetables give off more ethylene than others - and some of them are more sensitive to ethylene than others.
1. Ethylene producers include apricots, avocados, bananas, cantaloupes, honeydew melons, kiwis, mangoes, nectarines, papayas, peaches, pears, plums, and tomatoes.
2. Fruits and vegetables that are sensitive to the effects of ethylene include: apples, broccoli, carrots, cucumbers, eggplants, green beans, lettuces and other greens, potatoes, summer squash, and watermelons.
3. To keep fresh fruits and vegetables fresh longer, do not store any of the former group n the same drawers as those in the latter group.
4. Store fruits and vegetables in the warmest part of your fridge to preserve flavor.
5. Remove produce from plastic bags before storing. The bags trap the ethylene close to the fruit so that it ripens faster.
6.Wash produce and then dry well before storing. Moisture speeds rotting.
Meats and Eggs
1. Keep fresh meats refrigerated between 38-40 F.
2. Keep meat in original wrapping in refrigerator if you will be using it within two days.
3. Wrap meat in foil or freezer paper before freezing.
4. Make sure that there is plenty of air circulation around meat products in your refrigerator.
5. Store eggs pointed side down.
6. Wrap smoked meats like ham or bacon in a vinegar-soaked cloth.
7. Cool cooked meats quickly and completely before placing them in refrigerator.
Bread and Cereal Products
1. Store fresh bread in a cool, dark, dry place like a cupboard or breadbox.
2. Close the waxed paper inner bag of breakfast cereals tightly to preserve freshness. Better yet, transfer the cereal into a zipper lock plastic bag and put it back in the box.
3. Freeze bread that will not be used within a week. If you freeze artisan breads pre-sliced, you can just take a slice when you need it.
4. Keep soft cookies soft by storing them in a cookie jar or airtight container with a slice of bread.
5. Cut slices from loaf cakes like banana bread and pound cake from the middle instead of the end. After slicing, push the two ends together to reform the 'loaf'. You don't leave a cut end to get stale that way.
6. To keep cake moist, store it with half an apple in the container.

Dairy Products and Cheese
1. Store milk in its original container.
2. Do not store milk in the door where temperature is warmer.
3. Put milk back in refrigerator immediately after using.
4. Wrap cheese in waxed paper or plastic, then store in deli drawer.
5. Do not store ice cream in the freezer door. Keep it in the main part of the freezer.
6. Place a sheet of plastic wrap or wax paper directly on the surface of the ice cream before storing. It will keep fresh longer.
Miscellaneous
1. Store coffee in an airtight, opaque container to preserver flavor and freshness.
2. Buy coffee in whole bean form and grind enough for one pot at a time.
3. If you buy more coffee than you can use in 3-4 days, store in an airtight container in the freezer/
4. Store avocadoes unbagged in the refrigerator.
5. Store bananas on the counter, unbagged.
6. Berries (blueberries, strawberries, raspberries) should be stored in their plastic container or a resealable plastic bag in the back of the refrigerator.
7. Wrap lettuce in damp paper towels and store in a plastic bag.

Stephanie Larkin is a freelance writer who writes about topics and products concerning food storage such as Green Bags.

Related : circulon 2 10 piece cookware set breville sk500xl ikon cordless 1.7 liter stainless

Natural Ways to Keep Food Fresh

Research points to the many benefits of eating fresh, unprocessed foods in order to help maintain a healthy diet, the down side to this is that these foods are generally free of preservatives, consequently they spoil faster. There are, however many natural ways to keep food fresh, whether it be fruits, vegetables, fish, meat, poultry, grains, eggs, bread, milk or even cheeses. Most of these methods are normal, common sense things, but there are some that might be surprising to many, all are natural, and they all help with food preservation. Here are some useful tips to help you enjoy the freshest of foods:

Mark Gold has more than 27 years of experience in the Food and Beverage Industry. He has written numerous articles on foods and food preservation.

See Also : le creuset enameled cast iron 9 skillet cuisinart multiclad pro 12 piece set

Benefits of Venison - A Natural Fat Burning Food!

Discover the incredible weight loss benefits of venison, how to best prepare it and how much you should eat to get maximum benefit from venison - one of nature's amazing fat burning foods.

Venison or game meat encompasses elk and moose as well as deer. While they are harder to find, caribou and antelope are also forms of venison.

Meat Loaf

Venison is hard to come by if you are not a hunter, but you might find it in a specialty market. If you have a hunter in the family, this could also be a source of venison. You may at least get to enjoy a meal or two featuring this meat that is both delicious and nutritious and great support for your fat burning regimen.

Deer meat has a deep, full flavor and a tender, yet supple, texture. Deer can be hunted wild, or they may be raised on a farm. The flavor of the meat depends upon the diet of the animal. A deer that has foraged will taste different than a domestic deer. In any case, deer meat has an awesome flavor.

Fat Burning Benefits of Venison

Venison is incredibly low fat. It is very low in saturated fat, and it is also low in calories.

A 3-ounce serving of venison has about 134 calories, 3 grams of fat, and 1 gram of saturated fat. A similar serving of elk meat will yield 124 calories and 2 fat grams - one of those saturated fat. Moose meat contains 114 calories and 1 gram fat, but not any saturated fats.

Here are the benefits you will derive from venison: It is a great source of vitamins B12, B2, B6, and niacin. It also contains the minerals: zinc, selenium, iron, phosphorous, and copper. It is an excellent source of high-quality protein.

Venison contains iron, which is a building block of hemoglobin. This is what makes it possible for your blood to transport oxygen from your lungs throughout your body. Additionally, hemoglobin is an essential part of the enzyme systems that regulate metabolism and the production of energy.

Venison contains B vitamins (that is, B12 and B6), which assist in keeping homocysteine levels from becoming unhealthily high.

Here are the dangers of high levels of homocysteine:
The worsening of diabetic heart disease or atherosclerosis.
Damage to blood vessels that can lead to a heart attack or a stroke.

Osteoporosis and colon cancer may be prevented with the consumption of vitamin B12, which works to protect the colon against carcinogens.

Venison contains a good supply of Vitamin B2 (riboflavin). This vitamin helps with promoting a steady supply of oxygen based energy to your body. This is especially useful for the heart and muscles of the body. The protein like antioxidant molecule known as glutathione must be recycled constantly. Riboflavin helps to protect this delicate molecule.

Venison contains niacin to combat the incidence of osteoporosis. It also produces starch in the liver and muscles that can converted into energy.

Preparing Venison

When you choose your venison (deer meat) try to find meat from younger deer. It should be dark with flesh that is finely grained and fat that is clean and white. Fat is the source of the real taste. Look at the recommended sell-by date to find fresh venison in stores. Venison can be purchased in the freezer section or as fresh meat.

You'll need to trim any fat off the deer, elk, or moose before you grill or broil it.

Venison is very vulnerable and perishable, thus it is vital to place it in the coldest section of your fridge right away. When you plan to use it within a couple days, keep it in its wrapper to reduce handling. If you can't use it right away, be sure to wrap it properly for the freezer (using aluminum foil or freezer paper) and freeze it promptly. It won't spoil for a minimum of three to six months.

Exercise caution as you handle raw venison, being sure to rinse any utensils completely. When you marinate your venison, be sure to keep it in the refrigerator. If you leave it out, it is sure to spoil, as it is very heat sensitive. Frozen venison should be thawed out in the fridge.

One excellent way to enjoy venison is simply as a steak or on kabobs. You can also make venison jerky. It can be substituted for many other meats such as turkey or beef in stew or lasagna.

Here are some ways to enjoy elk meat: Chili, meat loaf, roast, stew, burgers, barbecue, or slow cooked in the crock pot.

Here are some ways to enjoy moose meat: Kabobs, hoagies, roast, meatballs, stroganoff, or stew.

Recommended Serving Size

A typical portion of venison is about 3 or 4 ounces per person.

Benefits of Venison - A Natural Fat Burning Food!

This is just one example of the many extraordinary Fat Burning Foods available - foods that will burn fat naturally, allowing you to lose weight whilst you eat! Discover over 100 fat burning foods at 107FatBurningFoods.com and start losing weight effortlessly.

Visit : le creuset enameled cast iron 9 skillet all clad copper core 14 piece cookware set cuisinart multiclad pro stainless 12 pc cookware

BBQ Dry Rub Brings Out the Natural Flavor of Your Meat

Most people think of a BBQ dry rub as a way to infuse meats with intense flavor, but a rub is actually intended to do much more than that. A good rub will actually affect the color and texture of your BBQ meats for the better. With the right amount of a good rub you will not only have the best tasting ribs, steak, chicken and other meats of your life, but they will all be tender, well colored and nicely textured.

There are wet rubs on the market today, but the BBQ dry rub is preferred by most people. A dry rub is healthier because it is made with spices and seasonings and is not based in oil like a wet rub. It is also easier and less messy to work with a dry rub when working on the grill.

The goal when using a BBQ dry rub is to coat the meat enough to compliment the natural flavors. If you put too much you can easily overpower those natural flavors and the final product will not taste nearly as good as it should. Remember, your goal is not to create an entirely new flavor but to enhance the flavors that are already in your food. You don't need to smother it to do that.

BBQ is all about the meat! You want to be able to taste your meat of choice and should always be able to tell what you are eating by those natural flavors. This means using less dry rub so you get that enhanced flavor but can still taste those natural flavors mixed in. This is when you get the best tasting meat and get to sit back and watch others at your BBQ licking their fingers and smacking their lips!

There are two ways to come by a great BBQ dry rub: purchase them from stores or online or make your own. Most people start out by buying them, but serious BBQ enthusiasts will quickly move to BBQ dry rub recipes which can easily be found online. From these recipes they gain inspiration and ideas for creating their own unique rub blends.

If you decide to give making your own BBQ dry rub a try, make sure that you balance out any strong or very spicy flavors with milder flavors. This will give a balanced taste that does not allow one strong spice or seasoning to take over the blend.

Everything is about balance when it comes to the BBQ dry rub. You want the flavors balanced so they blend together nicely and you want the flavors of the rub to blend nicely and balance out with the natural flavors in the meat. If you can accomplish that you can create the most delicious flavors your friends and family have ever been treated to!

Andrew Carnegie

Thanks To : breville sk500xl ikon cordless 1.7 liter stainless anolon advanced 12 piece cookware set calphalon unison 10 piece set