Diet & Health

Quick Easy and Healthy Recipes: Paleo Cooking and Gluten Free Healthy Recipes

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Sep 302013

Quick Easy and Healthy Recipes: Paleo Cooking and Gluten Free Healthy Recipes

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Quick Easy and Healthy Recipes: Paleo Cooking and Gluten Free Healthy Recipes This Quick Easy and Healthy Recipes book contains fast easy recipes from two distinctive diet plans, the Gluten Free Vegan Diet and the Paleolithic Diet. Each of these diets offers easy healthy food recipes and healthy food dishes from two different diets. Sometimes if we want healthy quick food we may have trouble coming up with easy healthy food ideas. Each diet plan offers recipes for breakfast, lunch, dinner, and even for healthy snacks. Now you can plan for quick healthy food recipes by choosing vegan or meat diet. The first section covers the Gluten Free Vegan Diet plan with these categories: Gluten Celiac Disease, Vegan Lifestyle and Diet, Gluten Free Vegan Alternative Ingredients, Gluten Free Vegan Recipes, Snacks, Main Dishes, Side Dishes, Desserts, Soups, Raw Foods, Seasonal Favorites and Drinks, Gluten Free Vegan Staples for the Pantry, Healthy Concerns of a Vegan Gluten Free Diet, Gluten Free Vegan Conclusion, Vegan FAQ's, Gluten Free FAQ's, and Gluten Free Vegan - In Summary. A sampling of the recipes include: Pineapple Banana Drink, French Cabbage Soup, Vegan Gluten Free Chocolate Chip Cookies, Polenta and Corn, Vegetable Pot Pie, Peanut Butter Apple, Onion Rings, Vegetables and Rice, Potato Rice Balls, and Zucchini Banana Spice Cake. The second section covers the Paleolithic Cookbook with these categories: What is Paleo? Why Go the Paleolithic Route? Benefits of the Paleo Lifestyle, Paleo Food Types, Paleo Confusion, Paleo Food List, Sample Daily Meal Plan for Beginners, Eating Paleo in the Day to Day Life, Recipe Ideas, Breakfast, Lunch Recipes, Dinner Recipes, Sides, Soups and Salads, Roast Vegetables in Orange and Rosemary, Meats, Poultry, Snacks, and the Conclusion. A sampling of the recipes include: Mixed Berry Compote, Bombay Chicken Skewers, Moroccan Lamb with Squash, Roast Vegetables in Orange and Rosemary, Chicken Curry with Pumpkin, Cucumber Hot Dogs, and Lemon Pancakes.


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Harmony House Foods Dried Vegetable Soup Mix (10 oz, Quart Size Jar) for Cooking, Camping, Emergency Supply, and More

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Aug 172012

Harmony House Foods Soup Mix, Dried Vegetable, 12 Ounce Quart Size Jar

Harmony House Foods Soup Mix, Dried Vegetable, 12 Ounce Quart Size Jar Rating:
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A terrific value. One quart jar of our non-GMO, premium vegetable soup mix makes over 24 cups of delicious soup. Just add 1 cup of mix to 6 cups of water, simmer for 10-15 minutes and season to taste. That's it. Save a ton of work. No need to chop the onions, dice the carrots, cut the tomatoes. The work has already been done for you. This mix contains a minced version of our carrots, onions, tomatoes, peas, celery, green bell peppers, green beans and parsley. Season to your taste and use as a complete soup mix or add to a dish that calls for a variety of vegetables.


  • Gently air dried and carefully selected vegetables; No additives or preservatives; Non-GMO
  • Dehydrated vegetables maintain their high nutritive value with less nutrients lost
  • Saves time and money; 12 ounces of dried vegetable soup mix yields 208 ounce; Of soup When reconstituted
  • Food you can trust from a nationally recognized leader

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Cooking French Cooking the Easy Way

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Aug 092011

In the past decades it has been the belief that French food is difficult and too complex to be done on average households. This look at French cooking is definitely untrue. Though French people are so ardent on their food and that they enjoy two-hour lunch breaks, their meals at home are quite simple and are painless to cook. The French dishes served in most French establishments across the globe is considered to be delicacies for them. It’s difficult for them to prepare such time intensive and complex meals at home.

Local Recipes with Fresh Ingredients

French food actually is different from region to region. It’s due to the impact of the geography, economy and history which is seen in French cooking. The cooking method in the French Mediterranean makes use of olive oil, tomatoes and plenty of herbs while those of the northwest of France, they enjoy incorporating butter, sour cream and apples on their menus. Some of the neighboring countries have likewise significantly influenced the cooking techniques in most French meals such as from the Alsace and that’s in close proximity to Germany, has a very strong impact of German food like the sauerkraut and beer which can be typically included.

Even though regional dishes are enjoyed just about everywhere in France, the French choose to savor local food in the place of its origin. This means that the ingredients are fresh plus the food are superior to they might be if ingredients were subjected to extended hours of transfer. This is one thing to bear in mind when cooking French food; attempt to utilize the finest ingredients, locally acquired whenever possible.

Cooking Slow on French Meals

Traditional dishes are the perfect way to start on French cuisine. These are very fabulous French dishes which are at the same time quite easy to prepare. One of these dishes is known as Coq Au Vin which is one of the most popular French food. This is very simple to prepare. The rooster in wine is conventionally used in this menu but may be replaced with chicken. The method of cooking this dish should be gradual cooking and can be carried out by everybody because of its effortless cooking.

The beef bourguignon is another good example of old-time French cuisine. This menu is also cooked gradually and is basically a beef stew which is cooked to soak up the haute meals which was further subtle to turn into far more complex French cuisine. This dish is very famous in luxury French establishments and comes with a hefty price but if one sticks to the traditional cooking it’s fairly simple and can be cooked at a typical home with satisfying results.

The author is a multifaceted writer. She writes articles for a number of topics like marriage and relationship advices, great deals on formal dresses and homecoming dresses, family and parenting concerns, fashion and beauty tips and a lot more.

Best 3 Cheeses for Your Pizza

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Jun 142011

Believe me, aside from having four legs, something else is common among a cow, a sheep, and a buffalo. No, it is not their skin. But, a pie.

If you are also crazy over white sauce piazzas, then you will agree that the mere thought of melting cheese on a pizza can turn any tomato sauce devotee into a white sauce fanatic in no time. The interesting thing about white pizzas however, is not the pie itself, but the union of the cheeses usually an impressive trio of Due Latte, Fontina, and Buffala Mozzarella.

No home has gone to sleep without experiencing having pizza for dinner. It is one of America’s favorite dinners and has already saved thousands of people’s dinner problems. The idea of being able to call a delivery on your way home or while waiting for your kids from school is just a relief.

Ask any chef, and you will get the same answer the not-so-secret ingredient that makes pizza a pizza is the cheese.

Have you ever wondered what pizza would be like without the cheese? Perhaps something like tomatoes on a flatbread, yes?

Picking the right kind of cheese on your pizza is as crucial as making sure that the oven is at the right temperature. So in order for you to have only the best tasting pizza possible, make sure that you use only the best cheeses for your pizza.

Fontina – cheese from cow’s milk

A kind of Italian cheese, Fontina cheese can be semisoft or firm depending on where it is from and how long it has been aged. It can taste mild or intense, pungent or creamy. It is a very popular cheese for Italian cuisines.

All Fontina cheeses must be made from cow’s milk. The milk has to be raw and fresh. It melts really well without ruining its milky flavor, which is why this is a must-have for every pizza.

Due Latte or Robiola – sheep’s milk cheese

This cheese is from the south of Alba in Northern Italy. Most of the Due Latte cheese that we find today is a combination of cow’s and sheep’s milk. Although the blend is fine, traditionally Due Latte is made only from unpasteurized sheep milk.

Although it still tastes great, traditionally, Due Latte cheese is made from unpasteurized sheep milk. It is neither salty nor intense, but is mild and creamy, ideal for pizzas.

Buffala Mozzarella – buffalo

No cheese will be more appropriate than mozzarella cheese when you talk about pizzas. But not just any mozzarella cheese, but the mozzarella made from buffalo milk. Yes ordinary mozzarella cheese is creamy, but the buffalo mozzarella is higher in moisture. It is richer and is sweeter than cow mozzarella too!

The Due Latte, Fontina, and Buffala Mozzarella are the three best cheeses to use in your pizza. Perhaps because they all melt well, or perhaps their different tastes compliment each other creating that balance of flavors. But regardless of the reason, having all three cheeses on one single pizza is definitely going to be one mouthwatering experience.

Check out these cheeses at your favorite gourmet cheese shop.

Cook Healthy Meals

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Jun 082011

Around the world individuals are paying additional attention to their bodies and their well being than perhaps at any other time in history. One technique that has shown good success in helping persons speedily drop those unwanted pounds is via low carb cooking and dieting. This technique of weight loss seems to have taken the world by storm promising fast outcomes for the straightforward (or not so straightforward) way of life change of eliminating as a lot of carbohydrates as feasible from our diets.
The notion sounds simple on 1 hand and is appealing to not only women hoping to drop those vanity pounds but also men who welcome the thought of eating all the steaks they can deal with throughout the year. Low card cooking is becoming a way of life for several families as a result though the thought of this particular lifestyle change and the reality of it do on occasion seriously collide with 1 an additional.
If you’re thinking about dropping those unwanted pounds and keeping them off, this is a doubt that with out a doubt gets outcomes. The trouble is that you must stick to the diet in order for the results to stay consistent even after you’ve met your weight loss goals. This means that you are not seriously embarking on a diet so much as a complete overhaul inside the way you eat. 
The excellent factor about low carb cooking is that it’s so widely well-liked. This means that you will have no trouble discovering resources, ideas, tricks, advice, and even incredible substitutes for those issues you normally miss most when engaging within the low carb lifestyle. Well-liked stores for example Complete Foods and Trader Joes are terrific locations to go for specific foods which are low carb in nature and designed to meet the chocolate or breading wants of those that really feel much more than slightly deprived by the rigorous restrictions of a low carb way of life. Lots of mainstream grocery stores are also beginning to see the value of catering to this ‘high end’ market of customers and offering a wider variety of low carb friendly foods to consumers.
It is possible to find recipes that are low in carbs by the mouthful at your local libraries and bookstores around the world. You’ll be able to also discover quite a few resources on the web to help assist and encourage you inside your low carb lifestyle incorporation. Additionally to the cookbooks, recipes, and encouragement you also need to weed out the fact from the fiction when it comes to low carb cooking. The most effective approach to do this is to go straight to the source. If you’re going to incorporate this way of life altering diet into your way of life, you want to be certain that you might be following it to the letter and not some knock off version that may possibly not be as successful.
When it comes to low carb cooking you might have the ideal excuse to use your grill well and use your grill generally. Actually, I extremely suggest a George Foreman grill (or some similar knock off) for your house for those days when grilling outside merely is not an alternative. Around our house, those are the days when the snow reaches the bottom of the grill but we are the exception instead of the rule. Most importantly about low carb cooking it is best to keep your goal in mind. If you aren’t making progress, check what you’re doing and adjust your cooking and eating accordingly.

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An Unhealthy Sugar Compound That We Need To Reduce Taking | Healthy diet : Weight loss.

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May 262011

Most people assume that food that has been sweetened with high fructose corn syrup is the best for their health but that one is wrong. According to research this is one substance that is more deadly on your body.

High fructose corn syrup commonly referred to as HFCS is usually manufactured as a supplement of the normal sugar and is used in the sweetening of manufactured foods this is so because it can be produced at massive quantities at a cheaper price.

Manufacturers prefer to use this for sweetening because, it has low cost of production and hence economically friendly hence many manufacturers prefer to use it.

This compound is easily absorbed in the body, since it is mainly fructose, the body does not need to break down the compound in order to absorb it in the body. Fructose is absorbed directly to the blood stream. This interferes with the normal functioning of the insulin in the body.

This interference in the insulin level limits the amount of action on the fructose and most of it ends up being stored as fat in the body. That is the reason why the more HFCS you consume the more the fat and calories you gain.

But ingesting this compound in your body is not something that you can say you can avoid, especially since most of the basic processed foods we buy in the shop contain this compound as the major sweetener.

So the most important thing we can try to do is to try to minimize the level we ingest this compound in our body. This is possible by looking at the package and seeing the type of compound that has been used for sweetening purpose.

By reducing the intake of this compound, we automatically take control of both our health and our life.

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Cooking Thermometers – The Benefits, Kinds and Uses

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May 032011

A new Cooking Thermometer is a essential tool in the present day kitchen. It is also a new handy tool a good choice for outdoor cooking. An outdoor cooking thermometer is essential for many who love to cook outside the house. Having a cooking thermometer while barbecuing or cooking or roasting would make cooking worry-free along with produce more favourable outcomes for your food. Food which is not undercooked nor overcooked but just suitable for your tastes and wellness. There are a lot of online stores out there that provide and then sell a variety of outdoor cooking thermometers. Many of these stores include “Klock It” associated with “Primex Inc.” and “Target”. They accept many types of payment online and they could deliver your goods right at your doorstep. The prices of these backyard cooking thermometers range from $10 to $50.

Cooking Thermometers

One particular available kind of an outdoors cooking thermometer found in these web based stores is the remote control kind. It is perfect for those who love to do multi-tasking. For example, you can prepare tuna snacks or salads without always being in close proximity to your grill. This is because you can leave the outdoor cooking thermometer inside meat while it is getting cooked which enables you to do other things. The particular accompanying pager unit will certainly alert you since the thermometer will send out an indication when the desired heat (whether by default or else you manually set) can be reached. Another sort is the instant read outdoor thermometer types which includes an analogue dial. A few also comes with a good rubber hold as a handle. It really is ideal for smoking, strong frying, and barbecuing. They are also easy and gentle to bring along inside your back pack during camping journeys.

After you have purchased your own outdoor cooking thermometers, be sure you check that it is calibrated properly and you have browse the instruction manual before utilizing it. A perfectly calibrated quality outdoor food thermometers is important to ensure that your meal is properly grilled. A well-cooked grilled or even roasted or barbecued food is important especially if food preparation is done outdoors. This is to remove dangerous bacteria which can be harmful to your health.

Whenever cooking, do not position your cooking thermometer up to the bone of your respective food (for cooking meat). This could increase the temperature reading and deviate away from the correct temperature. A few cooking thermometers have default readings for doneness which are used for preparing different types of meat for example chicken, beef, along with pork. Generally fowl can be done at 165 degrees F, pork can be cooked in 160-170 degrees F. With regard to beef or lamb or even veal to be medium, cook at 140 degrees F,to become medium at 160 degrees F, and to be well completed at 170 degrees F. Be sure you plan ahead when you are doing outdoor cooking, this includes taking your outside food thermometers. This is great for you to have a wonderful barbecuing or cooking or roasting experience at your backyard or even at an outdoor camp.

Paleo Recipes and the Paleo Diet – Healthy diet : Heart healthy diet.

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May 012011

There are many Paleo dishes available for health-conscious people who have discovered, or rediscovered their health by being dedicated to the Paleolithic diet. This new – or should I say old – way of eating is made up of diet that is established throughout human genetic development.

Many years ago, our diet consisted solely of lean meats, seafood, fresh fruit, and fresh vegetables. These foods that are all natural contain all the essential dietary supplements that our bodies need to thrive. They have vitamins, fats, proteins, carbohydrates, antioxidants, and phytosterols – everything that our body needs to maintain optimum health, an ideal weight, and perfect athletic ability.

People that have been eating according to the Paleolithic diet and Paleo recipes can say they are lean and fit, have skin that is acne-free, their athleticism is at its peak, and they are free from metabolic-related and autoimmune diseases.

A few basics for following Paleo recipes include:

* No grains will be consumed (breads and pastas), no beans (string beans, kidney beans, lentils, peanuts, snow peas and peas), no potatoes, no dairy products, and no salt. * Chicken and fish are the primary meats, eggs, fruit, and vegetable as well as nuts (walnuts, Brazil nuts, and almonds), and berries. * Increase your intake of root vegetables (carrots, turnips, and rutabagas), and organ meat (liver and kidneys).

When you start eating foods that are listed in the Paleo recipes, you should keep in mind that it will take time for your body to adjust to your new diet. Start slow and work your way up to an exclusive Paleo diet – one that incorporates all meals.

For Paleo recipes ideas and tips, you will be able to find a variety of meals suggestions online and in books. Anything can be found, from simple to sophisticated meals that are fit for guests.

Looking for a few suggestions to include in your Paleo recipes?

* Take a piece of meat, cook it in the oven, a pan, or a crock pot, and serve it with a side of roasted or steamed vegetables. * Add soups, salads, stews, omelettes, curries, or sauces to a meal that includes a roast that was cooked with herbs and spices. * Make your own stock, mayonnaise, pt, salsa, and butter. * Add to your meal preparations foods such as bone marrow, squid, venison, liver, tongue, heart, sauerkraut, and coconut.

With just a little search, you’ll never be lacking in Paleo recipes.

If you liked this article, get more info about paleo recipes in addition to great tips on paleo diet recipes.

Are There Real Dangers In Using Aluminum Cookware : Healthy foods :- Weight loss.

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Apr 272011

Cookware is not something people think about and until recently, I didn’t either. Six years ago my wife was diagnosed with Parkinson ‘s disease.

Parkinson’s disease is a degenerative disorder of the central nervous system that impairs motor skills, cognitive processes, and other functions. PD is the most common cause of chronic progressive syndrome characterized by tremor, rigidity, bradykinesia and postural instability. Among non motor symptoms are autonomic dysfunction and sensory and sleep difficulties. Cognitive and neurobehavioral problems, including dementia, are common in the advanced stages of the disease.

A diagnosis like that can cause a lot of things to change in your life. There is no cure for Parkinson’s and the treatment is one of masking or limiting the symptoms as much as possible. It is also a progressive disease that moves at different rates in each person.

Few things are known for sure about Parkinson’s but the general feeling is that some people are more genetically prone to get the disease than others and that the environment is the trigger. As they say, “Genetics loads the gun and the environment pulls the trigger.”

There are many possible environmental causes or triggers under investigation. The trend seems to skew towards the absorption of metals and pesticides in the body. Is this the cause? No, probably not, but it may be factor worthy of our consideration. With my wife’s situation, I am looking for ways to slow the problem, not compound it. So when I heard that aluminum cookware may leach aluminum into the food I took notice and did a little research.

I found that the first aluminum cookware was manufactured in 1892 in Pittsburgh. Believe it or not, it was not a big hit. In fact it was not really a flop because of quality concerns. I was surprised to learn that it took over almost 50 years before aluminum pots and pans actually gained acceptance with the general public.

Of course today, the concerns raised are not about quality, they are medical ones. The main worry is the possibility that toxic levels of aluminum could be absorbed into the body when cooking with the metal, and in the worst scenario possibly causing Alzheimer’s or Parkinson’s disease.

That’s a pretty strong thought to have and my research shows that cookware is not our only contact with aluminum that we have on a daily basis. In fact to be fair, it’s almost impossible to avoid it in the environment. To start with, it’s third most abundant element in the Earth’s crust and can be found in our air and water. It is also found in medicines, deodorants and, of course, in aluminum cookware. Scientists that measure these things tell us that the average person absorbs anywhere from 3 to 50 mg of aluminum each day. Wow that’s comforting. Those of us that also use aluminum cookware can expect to ingest an additional 3 to 6 mg each time they cook with the pots and pans.

So exactly what do we know about metals and the human body? Well obviously the aluminum is toxic in excessive amounts. For example, the intake of too much aluminum might impair the kidneys, which excrete the metal. Toxic levels of aluminum have also been linked to anemia, decreased liver function, poor coordination, calcium deficiency and memory loss among other health issues.

Although both are serious neurological diseases, Alzheimer’s is a much better known disease than Parkinson’s and therefore one of the biggest worries of our aging population is that using aluminum pots and pans might cause Alzheimer’s. The facts are, that researchers conducting autopsies on many, but not all, Alzheimer’s patients discovered higher levels of aluminum in their brains.

The facts are that there is no definitive proof that aluminum is the smoking gun or even a contributor to Alzheimer’s or Parkinson’s and the FDA says it’s safe. To top that off, it’s lightweight, low-priced and a great heat conductor and Aluminum can be found in about half of manufactured cookware today.

So why have I decided to get rid of my aluminum cookware? Here are my reasons:

1. There is no argument that Aluminum is a highly reactive metal. This means that cooking acidic foods such as tomatoes or tomato sauce can cause leaching. This means that the food actually absorbs the aluminum from the pot or pan, which in turn means you will be swallowing aluminum particles traced back to the cookware. In addition to avoiding cooking acidic foods in aluminum cookware, it is also advisable not to store them in aluminum products. Today I even avoid using aluminum foil. 2. Feel brave, try this experiment. Take a clean aluminum pot and put a half glass of water in the pan and use a clean scouring (soap-less) pad to scrub the inside of the pan. Now pour the water into the glass and look at the residue in the water. Frightening isn’t it. Try the same experiment with stainless steel cookware and you will find no residue. 3. I do not really trust the FDA. It’s not that they are lying to me on purpose, but they sometimes don’t know what they don’t know. How many times have you heard them tell you something is safe or good for you only to find it pulled off the market later because they were wrong. How many things are said to be bad for you and then found to be good? Right now, they do not think adding another 3-6 mg of aluminum to your body each time you cook is bad for you. Really! They also do not think that overtime it could build up and present a problem. But here’ the thing, they do not know this for sure. It’s not personal to them, its just data. It is certainly personal to me. As they say in the south, “They don’t have a dog in this hunt but I do”. 4. There are a lot of alternatives to aluminum cookware in the marketplace, so why gamble. I mean should I risk using it because it’s cheaper or some bureaucrat says, “they think it’s safe enough to use”. Should I use it until someone proves it’s linked to a disease? No, it’s easier, smarter and safer to buy an alternative cookware set. It may not be the complete answer, but it is a proactive thing that I can do with the knowledge and the facts that I have today.

I chose to go with the waterless cookware type for a variety of reasons such as, low heat cooking, higher nutrition retention, low energy usage and lifetime guarantee, surgical stainless steel construction and more. There are many waterless cookware companies selling sets for a variety of prices ranging from the reasonable to the absurd. I have found no real difference in the high priced ones except that their advertising costs are higher and you seem to be covering that. If you want a good set of waterless cookware, you can buy direct on the Internet and get some great deals. I recommend that you check out Vapo-Seal Cookware I did and love the set we got.

Before you buy any waterless cookware set online, make sure you check out Vapo Seal Waterless waterless cookware and get their free report “The 10 most frequently asked questions about waterless waterless cookware and the questions that you should be asking” Best Waterless waterless cookware. Check here for free reprint license: Are There Real Dangers In Using Aluminum Cookware.

Why Parmigiano Reggiano is More than Just Stuff on Pasta

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Apr 212011

I don’t know with you, but the way I remember my first parmesan cheese encounter is still very clear. It came pre-grated one Thursday afternoon neatly wrapped in a green cardboard cylinder. It stayed in the fridge for a long time until the day mom decided to make spaghetti and opened it. Come on, admit it. The first time you met parmesan cheese involved spaghetti as well. But I, and America, have grown up. No longer are gourmet ships restricted to the biggest cities while Italian restaurants now serve other regional dishes and not just the classics. And since we are all used to tasting different things and making discriminating choices, I think it is time that we take a closer look at the Parmigiano Reggiano beyond spaghetti, a king of cheese that is thousands of years away from parmesan cheese.

Parmigiano Reggiano is partly skimmed and is made from unpasteurized cow’s milk, making it medium-fat. Initially, it was made in a zone limited to the provinces of Parma, Reggio-Emilia and Modena, and other parts of the provinces of Mantua and Bolognia in the Italian region of Emilia-Romagna. The Parmigiano Reggiano cheese is naturally made sans the chemical preservatives and artificial additives. The Parmigiano Reggiano, like fine wine, is a living product, capable of maturing and evolving in flavor.

You can have the Parmigiano Reggiano cheese on its own. All you have to do is break off a small chunk, and that’s it. Although its taste is simple, it can complement a wide range of flavors as well.

An essential part of any Italian athlete’s post-workout diet, the Parmigiano Reggiano cheese is also a great source of protein, calcium and phosphorous, and it contains other vitamins and minerals such as B12, copper and zinc. But the most interesting thing about the Parmigiano Reggiano cheese is the traditional way of opening, more appropriately called “cracking”, its huge wheel.

In case you have never seen a Parmigiano Reggiano cut open and wonders how these cutters were able to cut into such ragged and craggy wedges, well you will be surprised if I tell you that those wedges are there on purpose. Some people consider breaking into the 1-year old Parmigiano Reggiano wheel as “cracking open happiness”. Why? Because traditionally, opening the Parmigiano Reggiano cheese wheel makes use of a set of official tools five different types of knives in order to make sure that the internal crystalline structure and crumbly texture is preserved and left intact.

The Parmigiano Reggiano cheese is both an expression of the cheese maker’s sensibilities as well as a product of sound judgment the maker decides every step of the production with his own hands. That makes the Parmigiano Reggiano more than just a pasta ingredient, but a product of an intimate process. Why stop grating? Go ahead and try the Parmigiano Reggiano cheese today!