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Cooking Roast Prime Rib on the Grill 
Love the taste of prime rib? Love the taste of barbecue? You can combine them together for cooking roast prime rib on the grill. It takes a bit longer than hamburgers, but cooking roast prime rib on the grill gives you a fabulous roast that everyone...
Kitchen Survival: Shopping for Ingredients
You've read your recipe. Now it's time to go shopping for all the ingredients to create your culinary masterpiece. Make a list of what you need. Do you have any ingredients in stock? Do you have enough for your recipe? Are the...
Simple Pepper Salad with Vinaigrette
Salads can range from a dramatic wedge of ice berg with a tangy blue cheese dressing to a huge taco salad that could feed a family of four. They can be served as a simple start to an elegant meal or as a stand alone meal all in itself. This...
The History of Chinese Cuisine
In China, food and its preparation has been developed so highly that it has reached the status of an art form. Rich and poor, the Chinese people consider that delicious and nutritious food is a basic necessity. There is an old Chinese saying "Food...
The True Hystory of Tiramisu'
Open an old Italian cookbook, browse through the index and… surprise! No Tiramisu’. My first encounter with Tiramisu’ was in 1985. I was in Italy at that time: A friend of mine told me about this new recipe she got. She was so enthusiastic about...
 
About How Processing Affect Apricots

Ninety-eight percent of all juices, including apricot juices, sold in the United States are pasteurized to stop the natural enzyme action that would otherwise turn sugars to alcohols. Pasteurization also protects juices from potentially harmful bacterial and mold contamination. Following several deaths attributed to unpasteurized apple juices that contain E.coli, the FDA ruled that all fruit and vegetable juices must carry a warning label telling you whether the juice has been pasteurized. By the end of the year 2000, all juices must be processed to remove or inactivate harmful bacteria.

Five pounds of fresh apricots produce only a pound of dried apricots. Drying remove the water, not nutrients. Ounce for ounce, dried apricots have twelve times the iron, seven times the fiber, and five times the vitamin A of the fresh fruit. Three and a half ounces of dried apricots provide 12,700 IU of vitamin A, two and a half times the full daily requirements for a healthy adult man, and 6.3 mg of iron, one-third the daily requirement for an adult woman. In some studies with laboratory animals, dried apricots have been as effective as liver, kidneys, and eggs in treating iron-deficiency anemia.

To keep them from turning brown as they dry, apricots may be treated


with sulfur dioxide. This chemical may cause serious allergic reactions, including anaphylactic shock, in people who are sensitive to sulfites. Apricots can also be found in medical uses. They are used in lowering the risk of some cancers. According to the American Cancer Society, apricots and other foods rich in beta-carotene may lower the risk of cancers of the larynx, esophagus, and lungs. Although this remains unproven, the ACS recommends adding apricots to your diet. There is no such benefit from beta-carotene supplements. On the contrary, one controversial study actually showed a higher rate of lung cancer among smokers taking the supplement.


About the Author: Cindy is the host of http://www.asianonlinerecipes.com, a Free Asian Recipes website dedicated to all things on Asian Cooking and Culinary Guide. She is also the host for http://www.vietnamese-recipes.com and http://www.making-coffee.com

Source: www.isnare.com

 

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