Tilapia ~ Simple Fish

Eating two servings of fish each week promotes heart health and adds variety to your diet. Tilapia is a flaky, white-meat fish that crisps nicely over the high heat of a grill. Grilled tilapia is low in fat and rich in beneficial nutrients. 
*Source ~ http://healthyeating.sfgate.com/nutrition-grilled-tilapia-2058.html
Now, I have heard the controversy about Tilapia as being a fatty fish. The National Institute of Health funded a study which looked at the favorable omega-3 fatty acid content and unfavorable omega-6 contents of commonly eaten fish and found that while catfish and tilapia contain both, they contain a high amount of unfavorable omega-6 fat.
They report that a 3-ounce portion of catfish or tilapia contains 67 and 134 milligrams respectively of the bad fat (the same amount of 80 percent lean hamburger contains 34 milligrams, and bacon 191 milligrams).
Does this mean you should give them up? No! It has been stated that the logic of judging fatty fish by the amounts of omega-3 and omega-6 fat contents is flawed. Governmental and professional organizations haven't used such a ratio for years.



*Source ~ http://www.mayoclinic.org/healthy-living/nutrition-and-healthy-eating/expert-blog/tilapia/bgp-20056256

I am going to keep eating fish. Any food eaten in moderation is always best...
Price per serving for two: $2.00

Kefir ~ What is it?

and is it good for you?

Kefir is a product made by fermenting milk. The first time I ever had kefir was while living in Poland. There and here, people are using kefir for poor digestion (I do), upset stomach, lactose intolerance, diarrhea following treatment with antibiotics and high cholesterol. How does it work?
Kefir contains actively growing bacteria and yeast. Their effect on milk results in production of enzymes and chemicals that affect the way food is digested. In American big box stores, it is difficult to find kefir in its 'plain' state, rather most of what I am able to find has added fruits which means- sugar.

I recommend staying away from any dairy product that has added flavor or fruits as that translates into hidden sugar. Kefir and yoghurt are best when taken in their 'plain' state - no added anything for taste.

Other Names for Kefir:

Fermented Dairy Product, Fermented Milk, Fromage Kéfir, Kéfir, Kefir Cheese, Kefir Grains, Kefir Yogurt, Lait Fermenté, Produit Laitier Fermenté.

 http://www.webmd.com/vitamins-supplements/ingredientmono-1056-KEFIR.aspx?activeIngredientId=1056&activeIngredientName=KEFIR

Bread, butter and a bowl of soup...

What is a simple meal?

A simple meal is what you make of it. The simplest meal I know of, speaking as the brainy urban gourmet, is a bowl of soup, a slice of bread with fresh butter. Speaking of butter, you know that the origins of butter go back thousands of years to when our ancestors first started domesticating animals. In fact, the first written reference to butter was found on a 4500- year old limestone tablet illustrating how butter was made.

The Bible has references to butter as the product of milk from the cow, and of Abraham setting butter and milk from a calf before three angels who appeared to him on the plains of Mamre. For thousands of years, people around the globe have prized butter for its health benefits.

Source ~ See more at: http://bodyecology.com/articles/benefits_of_real_butter.php#.VOtAtCyP7Iw