healthy

Living a healthy lifestyle with your food choices. Healthy living is a Feast Media must!

Long John Silver's crumbs: The pros and cons of the free side dish
Crumbs, crumblies, crispies, fish pops At Long John Silver’s, the “crumbs” (sometimes called crumblies or crispies) are the small, crunchy, fried batter bits that break off the fish, chicken, or shrimp while they’re cooking in the fryer. According to Reddit, some people call them fish pops. Over time, crumbs became so popular that the seafood chain began giving them away free as a side item or garnish, by request.
By Cheryl E Prestonabout a year ago in Feast
Ways to Use Honey
Honey should be a staple in every household. However, don't limit it to just your kitchen. It is versatile and can be used in many different ways throughout the house. It is classified as a food, but it is not just for eating.
By Margaret Minnicksabout a year ago in Feast
Understanding Blood Sugar: What It Is and Why It Matters
Blood sugar, also known as blood glucose, is one of the most important elements of human health. It refers to the amount of glucose present in the bloodstream. Glucose is a type of sugar that serves as the body’s main source of energy. It comes from the food we eat—particularly carbohydrates—and is essential for fueling the brain, muscles, and other vital organs. How Blood Sugar Works When we eat food containing carbohydrates, such as bread, rice, fruit, or sweets, our digestive system breaks it down into glucose. This glucose is then absorbed into the bloodstream, where it can be transported to cells throughout the body. However, for glucose to enter cells and be used as energy, the body needs a hormone called insulin, which is produced by the pancreas. Insulin acts like a key that "unlocks" cells so that glucose can enter. After a meal, blood sugar levels rise, signaling the pancreas to release insulin. Once glucose enters the cells and is either used for energy or stored for later use, blood sugar levels gradually decrease to a normal range. Normal Blood Sugar Levels Blood sugar levels fluctuate throughout the day depending on what and when you eat, how much you exercise, and even how much stress you're under. However, there are standard measurements for what is considered a normal blood sugar range: Fasting blood sugar (before eating): 70 to 99 mg/dL After eating (postprandial): Less than 140 mg/dL (1–2 hours after meals) Hemoglobin A1c (average over 3 months): Below 5.7% When blood sugar levels fall outside of these ranges—either too high or too low—it can lead to health issues. High Blood Sugar: Hyperglycemia High blood sugar, or hyperglycemia, occurs when there is too much glucose in the blood. This can happen if the body doesn’t produce enough insulin (as in type 1 diabetes) or if the body becomes resistant to insulin (as in type 2 diabetes). Other causes can include stress, illness, medications, or poor dietary choices. Common symptoms of high blood sugar include: Frequent urination Increased thirst Fatigue Blurred vision Headaches If high blood sugar persists for a long time, it can damage organs and lead to complications such as heart disease, nerve damage, kidney failure, and vision loss. Low Blood Sugar: Hypoglycemia Low blood sugar, or hypoglycemia, happens when glucose levels drop too low—generally below 70 mg/dL. This can be dangerous, especially for people with diabetes who are taking insulin or certain medications. Symptoms of low blood sugar include: Shakiness Sweating Rapid heartbeat Dizziness Irritability Confusion Fainting in severe cases To quickly raise blood sugar, a person can consume fast-acting carbohydrates like juice, glucose tablets, or candy. Managing Blood Sugar Maintaining stable blood sugar levels is important for everyone, not just people with diabetes. Stable levels support sustained energy, mood stability, and long-term health. Here are some key strategies for managing blood sugar: 1. Healthy Eating Choosing foods with a low glycemic index (GI) can help prevent spikes in blood sugar. These include whole grains, legumes, leafy vegetables, and most fruits. Avoiding sugary drinks, processed foods, and refined carbs is also important. 2. Regular Exercise Physical activity helps the body use glucose more effectively. It improves insulin sensitivity and helps lower blood sugar levels naturally. Even a 30-minute walk can make a difference. 3. Monitoring Blood Sugar People with diabetes often use a glucometer or continuous glucose monitor (CGM) to track their levels throughout the day. Even those without diabetes may benefit from understanding how their body responds to different foods and activities. 4. Medication and Insulin For those with diabetes, medications or insulin therapy may be necessary to manage blood sugar. These should be taken exactly as prescribed by a healthcare provider. 5. Stress Management Chronic stress can raise blood sugar levels due to the release of stress hormones like cortisol. Techniques like meditation, deep breathing, and regular sleep can help maintain hormonal balance. The Bottom Line Blood sugar plays a central role in health and energy production. While our bodies are designed to regulate it automatically, lifestyle factors can have a significant impact. Understanding how blood sugar works and taking steps to manage it—through diet, exercise, and healthy habits—can prevent serious health problems and promote long-term well-being. If you have concerns about your blood sugar or symptoms of diabetes, it's important to consult with a healthcare professional for proper testing and guidance.
By Israr khanabout a year ago in Feast
Why Carrots Are Different Colors & Fun Facts
Most people know that the carrot is a root vegetable that is usually orange in grocery stores and at farmers' markets. What some people might not know is that carrots can be other colors, as well. They can be white, yellow, red, magenta, and purple.
By Margaret Minnicksabout a year ago in Feast
Foods That Aren’t What They Seem. AI-Generated.
Real Cakes That Look Like Anything but Cake Thanks to hyper-realistic baking, cakes that look like everyday objects have taken over the internet — from handbags and shoes to burgers, soap, and even raw chicken. These “illusion cakes” look so convincing, people often hesitate before slicing into them.
By Secretabout a year ago in Feast
The Secret Life of Ice Cream — From Salt to Squid Ink. AI-Generated.
Ice Cream Didn’t Start with Cream The earliest versions of ice cream didn’t even contain cream or milk. Ancient Chinese and Persian civilizations were known to mix snow with fruit juices or honey, creating the first “icy desserts.” In fact, around 200 BC, Chinese nobility enjoyed a frozen mix of rice and milk packed in snow — something like an early ice milk.
By Secretabout a year ago in Feast
More Than Just a Sip: The World’s Most Flavorful Teas and Their Origins, Teas Lover Must Try It. AI-Generated.
All Tea Comes from One Plant Surprisingly, almost all the teas we drink today — black, green, white, oolong — come from the same plant: Camellia sinensis. What makes them different is how the leaves are treated after they’re harvested. For example, black tea is fully oxidized, which gives it that bold, dark taste. Green tea is steamed or pan-fired right after plucking to prevent oxidation, giving it a lighter, more refreshing flavor. White tea is the least processed and comes from young buds, making it the most delicate in both color and taste.
By Secretabout a year ago in Feast
Matcha Dessert – From Leaf to Luxurious Treat. AI-Generated.
From serene Japanese tea ceremonies to vibrant modern cafés around the world, matcha has captured hearts and taste buds alike. This finely powdered green tea leaf is far more than a simple drink; it has become a versatile culinary ingredient that inspires creativity in desserts, beverages, and even savory dishes. Its vivid green color, earthy aroma, and unique flavor profile make it a favorite among chefs, bakers, and food enthusiasts worldwide. Yet, the journey of matcha — from carefully cultivated tea leaves to decadent dessert creations — is as fascinating as its taste.
By Secretabout a year ago in Feast
A Taste of London…simply fantastic!
HA Taste of London…simply fantastic! There is a show on Recipe.TV called “A Taste of London” hosted by Chef Edward Delling- Williams. It is as the title of the show says the food of London and culture. Being a native of London Edward Delling-Williams on the subject of London and the food. I love to watch a taste of London anytime it’s on. I would even watch reruns of it even if I’ve seen the episode before because it’s so enjoyable. I also like Edward Delling- Williams. He’s a personal host of the show one of my favorite cooking show personalities.
By Rikki La Rouge about a year ago in Feast
6 Tips to Pick the Right Indian Food Catering Services in New York City
In the Empire City, New Yorkers are obsessed with Indian food. Due to the diverse population of NYC and growing appetite for Indian cuisines, people and businesses are hiring Indian food catering services for their events. Whether it's a birthday party, wedding anniversary, corporate event, fundraiser, or social gathering, you can see stalls of Indian food (like Samosas, Masala Dosas, Pav Bhaji, Tikki, Chole Bhature, Dhokala, Medu Vada, Idli, Plain Uttappam, Paneer Tikka, Navratan Korma etc..) everywhere. If you are also thinking of using Indian food catering services for yourself in New York, then don’t worry. Read the following tips to find the right caterer and make your celebration special.
By Falgun Shahabout a year ago in Feast
Kabli Pulao – A Feast of Memories
Sometimes the mending of the heart doesn’t come from grand speeches or heavy words, but from a scent, a taste, or the gentle knock of an old memory. So today, I decided to cook. Not an everyday curry, not something rushed — but something that breathes patience, something that fills the kitchen with fragrance and the table with stories. Kabli Pulao. For me, this dish has always felt like a journey — one that passes through the mountains of Afghanistan, rides on the winds of Central Asia, and finally arrives in the courtyards of our homes. Every grain of rice tells a story, and every scent feels like it’s been traveling for centuries to get here. I walk into the kitchen. The light on the counter is soft, as if the room itself is waiting. My hand reaches first for the heavy pot that’s brought out only on special occasions. Its metal still holds the memory of past meals, as if it remembers how many times it has gathered people together. I take out long, slender Basmati rice, each grain delicate and whole, as if grown with patience and care. I soak them in cold water, watching it turn slightly cloudy, as though the grains are washing away their weariness. And in that moment, I feel that it’s not just the rice being cleansed — it’s me, too. The meat is next. Firm, fresh, its fibers tight with promise. I rinse it under cool water, sprinkle salt — not just for flavor, but as a kind of blessing, as though telling it, “We’re about to begin our journey.” I move on to the onions. The knife moves, the room is quiet, the only sound the steady rhythm of chopping. They slide into hot oil, and a moment later comes the sizzle. That aroma — it’s the smell that defines a home. Slowly, the onions soften, their color deepening into gold, like a story reaching its most beautiful part. The meat goes in, and the air fills with its rich scent. I add cinnamon sticks, green cardamom, cloves, and cumin — each one greeting the meat like an old friend. I pour in water and leave it to simmer on low heat, letting the flavors meld, letting time do its work. Meanwhile, I bring out the carrots — their color like a piece of morning sun. I peel and slice them into thin, long strips. Cooked gently with sugar, they turn glassy and golden, like lanterns glowing on a winter evening. The raisins get a brief fry in hot oil, releasing a sweetness that feels like warmth in the cold. When the meat has softened, I strain the broth. It’s fragrant and alive, like a bottled perfume. The rice goes in, absorbing the broth’s color and aroma. I scatter the carrots and raisins on top, like the final blessing over a letter of love. I set it to steam, and as the pot works quietly, I step out toward the door. The bell rings. Friends arrive, laughing, teasing one another. That glow on their faces — it only comes from the promise of home-cooked food and a safe place to belong. We gather around the table, plates are filled, and at the first bite, a deep silence falls — the kind of silence born from happiness. Then, the conversation begins. Old memories, new dreams, sudden bursts of laughter, and quiet moments when eyes shine with something unspoken. Between it all, the gentle clink of spoons — like rain tapping against a window. Time stops. We are here in this moment, but also in all the ones we’ve shared before, and all the ones yet to come. Kabli Pulao doesn’t just fill the stomach — it binds hearts, builds bridges between souls. It reminds us where we came from and where we must return. When everyone leaves, the room is scattered with dishes, but the scent still lingers. I take a long breath and know — this wasn’t just a meal. It was a promise, a meeting, a prayer. And maybe, that’s all “see you soon” really means — that the excuse of a good aroma will never run out.
By Janalamabout a year ago in Feast
The Last Diner
I glanced at my phone's navigation, grateful for the heads-up. I'd been driving for six hours straight, and my back was screaming for a break. The coffee I'd grabbed at that truck stop near Denver had long since worn off, leaving me with that familiar highway hypnosis that comes from staring at endless asphalt.
By Javid khanabout a year ago in Feast