Men prefer meat, Women prefer vegetables

Men and women have different choices in food, with men favouring meat and poultry, and women fruits and vegetables, researchers said in what was touted as the most extensive study to date of gender differences in eating habits.
More than 14,000 adult men and women were surveyed from May 2006 to April 2007, for the Foodborne Disease Active Surveillance Network (FoodNet), to determine their eating habits, including high risk foods such as undercooked meat and eggs.
To our knowledge, there have been studies in the literature on gender differences in eating habits, but nothing this extensive. Researchers found that men were more likely to eat meat and poultry, especially duck, veal, and ham, and certain shellfish such as shrimp and oysters.
Women instead were more likely to eat vegetables, especially carrots and tomatoes, and fruits, especially strawberries, blueberries, raspberries and apples.
Women also preferred dry foods, such as almonds and walnuts, and were more likely to consume eggs and yogurt when compared with men. The difference remained the same when it came to fruits such as strawberries, raspberries and nuts.
In addition, men were more likely to eat risky foods like undercooked hamburgers and runny eggs, while women were more likely to eat alfalfa sprouts.

There were also some exceptions too : men were significantly more likely to eat asparagus and brussels sprouts than women, while women were more likely to consume fresh hamburgers as opposed to the frozen kind, which the men preferred.

via

The best loved root vegetable-Carrots

Years before, vegetables were often served merely as an accessory to meat. But carrots always made an appearance, often overcooked but still eaten. Young carrots braised in butter are intensely flavoured and sweet, while steamed carrots are tender. Carrots grated into salads taste fresh and clean, while in casseroles, they are savoury with the characteristic carrot flavour. In soups they are fragrant and mild, and in cakes their flavour can hardly be detected, yet their sweetness adds richness.
The orange-coloured taproot of the carrot contains a high concentration of beta-carotene. Beta-carotene is a substance that is converted to vitamin A in the human body. A 1/2 cup serving of cooked carrots contains four times the recommended daily intake of vitamin A in the form of protective beta-carotene. Betacarotene is also a powerful antioxidant effective in fighting against some forms of cancer, especially lung cancer. Current research suggests that it may also protect against stroke, and heart disease. Carrots are also a very good source of dietary fibre, vitamin C, vitamin K, foliate and manganese, and a good source of vitamin B6, pantothenic acid and iron. But to obtain maximum benefit it is best to eat them raw.

Fern feature !

Ferns do not produce seeds, but they do produce spores on the underside of their leaves. To grow new ferns from your existing one, you can simply plant the spores. Carefully collect spores from a mature leaf frond by shaking the leaf over a piece of white paper. Sprinkle these spores on to moist potting soil in a glass jar. Cover the jar with clear plastic and keep it in a warm, lighted area. Wait until your ferns mature and grow (about 12 inches) to transplant them into your garden

• SOIL: Ferns prefer well drained sandy or humus rich soil. Elevated beds work well, providing good aeration and drainage

• LIGHT: Indirect light is best for healthy growth of ferns. Avoid direct afternoon sunlight. Filtered sun or early morning and late afternoon sunlight will produce a healthier, stronger plant

• FERTILISING: Ferns that are growing in humus rich soil, will require very little fertiliser. Use a fertilise that is high in nitrogen, about once a month during the growing season

• WATERING: Good watering practices are crucial for healthy ferns. During the growing season, you may have to water often. Depending on the weather, this may mean watering every few days. Most ferns prefer a moist, humid environment. Good drainage is also necessary to prevent drowning the plant

• CARING: The leaf of a fern is called the frond. Remove dead fronds periodically to ensure they look fresh and healthy

Peas, Peas !

When most people think of peas, they remember them as the food that they loved to hate when they were children, yet one that was extremely fun to play with on their plates. Yet, many of them have become adults and learned to appreciate this vibrant and delicious legume due to its wonderful taste and texture. There are generally three types of peas that are commonly eaten: garden or green peas, snow peas and snap peas. Garden peas have rounded pods that are usually slightly curved with a smooth texture and vibrant green colour. Inside them are green rounded pea seeds that are sweet and starchy in taste.
Green peas provide nutrients, including vitamin C, which are instrumental in helping to prevent the development of cancer. A high intake of vitamin C has been shown to reduce the risks for virtually all forms of cancer, including leukemia, lymphoma, and lung, colorectal, and pancreatic cancers as well as sex hormone-related cancers like breast, prostate, cervix, and ovarian cancers. Vitamin C is your body’s first and most effective line of antioxidant protection. Vitamin C protects cell structures like DNA from damage; it helps the body deal with environmental pollution and toxic chemicals; it enhances immune function and it inhibits the formation of cancer-causing compounds in the body.
* All peas are good sources of vitamin A, C, folate, iron and phosphorus

* Frozen peas retain their colour, flavour and nutrients better than canned ones and are lower in sodium

* Peas freeze beautifully if they are fresh. Fresh frozen peas do not need to be cooked upon thawing. Just add to soups, stews or heat briefly before serving

* Green peas provide nutrients that are important for maintaining bone health. They are a very good source of vitamin K1, which activates osteocalcin, the major noncollagen protein in bone. Osteocalcin anchors calcium molecules inside the bone .