Dave’s Killer Bread OR Ezekiel Bread, Which Is Better for You?

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Has this happened to you? You got connected with a health and fitness guru and have been following their prescriptions to a better life. They have sold you on the idea of eating only carbohydrates from a good source. One of those good sources came highly recommended and you have been eating Ezekiel Bread for a while now.

You’re at the gym one day, having a great workout and making a new friend. As you chat about your eating habits, this new friend swears by Dave’s Killer Bread. Now you are wondering if perhaps you could make a better choice for your carbohydrate sources by switching to Dave’s Killer Bread. As you ponder this new thought, you hear the voice of your current health and fitness guru in your head speaking to you about how Ezekiel Bread is the only way. What do you do? Well, that is where I am able to help you. I’ve wondered the same thing myself and went about looking into the similarities and differences. I’ve made my choice and you can make yours.

Let’s take a look at what the breads have in common. They both use “all organic whole grain” sources for their ingredients and that is a great thing. They both use sea salt in the bread making process. They both offer several varieties of bread for you to chose from. You know what folks say, “variety” is the spice of life. So both breads bring that spice to you. Both brands make a multi grain bread, a whole wheat bread, and a multi seed bread. Both breads are carried in only certain stores making their availability limited. Many big chain food stores will carry either one or the other brand.

Now let’s take a look at the differences. All breads from Food For Life (manufacturers of Ezekiel Bread) use only sprouted ingredients and no flour of any kind in any bread. Dave’s Killer Breads use either cracked, crushed, cultured or rolled whole grains for their breads. So, which is better? That is debatable. It is believed that sprouted grains are more readily digested by the body. If you do have trouble digesting grains, this may be a slightly better choice for you. Beyond digestion the differences are negligible.

Food For Life offers five varieties of bread: 7 Sprouted Grain, 3 varieties of Ezekiel Sprouted Whole Grain (Flax, Low Sodium, & Sesame), and Sprouted Whole Grain&Seed. Dave’s Killer Bread offers eight varieties of bread: 21 Whole Grain, Good Seed, Power Seed, Blues Bread, Cracked Wheat, Sprouted Wheat, Good Seed Spelt, and Rockin Rye.

All of the five varieties of bread from Food For Life do not use any sugar of any kind. All of the 7 varieties of Dave’s Killer Bread use either organic dried cane syrup or organic cultured wheat (or both) as a natural preservative. For any of Dave’s breads the amount of sugar added averages 4 grams per slice. For those of you cutting carbs to get that ripped body ready for the stage, you may want to choose bread’s from Food For Life exclusively in that 12 week pre show prep time.

All of the five varieties of bread from Food For Life do not use any oil, while three varieties (Cracked Wheat, Blues, & Rockin Rye) of Dave’s Killer Bread do use a small amount of organic expeller-pressed canola oil. This small amount of oil in those two breads add a negligible amount of fat to the bread.

The final difference between the breads is the serving size. All breads from Food For Life have a standard serving size of 1 slice equal to 34 grams. All breads from Dave’s Killer Breads have a standard serving size of 1 slice and the grams vary from 42 grams to 50 grams, with the typical being 45 grams.

With all of that great information at hand which bread are you going to choose? There is one more factor to take a look at and that is the cost to purchase a loaf of bread. On average most stores that carry either of these breads will charge you just under $6.00 for a loaf of bread. That is on the high side as far as breads go.

For me, this is the major factor in my choice. Both bread companies make a comparable good carb source bread. My local Costco store carries a few varieties of Dave’s Killer Bread and because they can make a large bulk purchase they also offer the least expensive pricing for a loaf of bread. On average I pay about $3.75 for a loaf of Dave’s Killer Bread. So for now, I’m a Dave’s Killer Bread fan.

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Source by Jen L Thorne

Fat Cell Killer

Product Name: Fat Cell Killer

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Click here to get Fat Cell Killer at discounted price while it’s still available…

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Fat Cell Killer is backed with a 60 Day No Questions Asked Money Back Guarantee. If within the first 60 days of receipt you are not satisfied with Wake Up Lean™, you can request a refund by sending an email to the address given inside the product and we will immediately refund your entire purchase price, with no questions asked.

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3 Day Craving Killer Protocol – Kill Your Sugar Cravings in 3 Days Flat!

Product Name: 3 Day Craving Killer Protocol – Kill Your Sugar Cravings in 3 Days Flat!

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Click here to get 3 Day Craving Killer Protocol – Kill Your Sugar Cravings in 3 Days Flat! at discounted price while it’s still available…

All orders are protected by SSL encryption – the highest industry standard for online security from trusted vendors.

3 Day Craving Killer Protocol – Kill Your Sugar Cravings in 3 Days Flat! is backed with a 60 Day No Questions Asked Money Back Guarantee. If within the first 60 days of receipt you are not satisfied with Wake Up Lean™, you can request a refund by sending an email to the address given inside the product and we will immediately refund your entire purchase price, with no questions asked.

Continue reading “3 Day Craving Killer Protocol – Kill Your Sugar Cravings in 3 Days Flat!”

Boron Supplement – It Kills the Silent Killer

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Strong bones are vital to the structure of our body. As we age, bones become weak and break. A boron supplement is an ideal nutrition supplement for ensuring strong bones to our body.

Our body produces calcium required for our health from the food we take in. Many times, we do not take in balanced food. Obviously, the calcium in the blood will be low. In such situations, blood borrows the calcium from the bones and the tissues. Once the calcium level in the blood is restored, it is again given back to the bones and the tissues. So long as this trade between the blood and the bones are in equilibrium, everything is normal. To ensure this normality, it is essential that we take balanced diet all the time so that required amount of calcium is available in our food intake.

However, the above ideal situation never happens. The required level of calcium for a person varies during his or her life time. It is not fixed all the time throughout the life. For example, the calcium required for a woman during her pregnancy will be higher than her pre and post pregnancy periods. How many of us really pay attention to such details?

This is the reason why, always in the above trade between the blood and the bones, the blood owes calcium to the bones. In fact over a period time when we grow older day by day, the liability of the blood to the bones to repay this calcium is multiplied. A point will be reached that the blood will file insolvency petition. The story is not stopped here. Since the blood is a very strong fellow, he will no more ask permission from the bones to borrow the calcium, but go to the extent of stealing. But our poor body does not know all these and is a silent spectator without realizing that ultimately it is going to perish. This process is called osteoporosis. That is why, the osteoporosis is known as the silent killer.

Now we should kill this osteoporosis. But we should be careful. We should not be aggressive. We should be watchful. So long as the blood owes a small portion of calcium for a relatively short period, we should give the overdraft facility to the blood. The moment the limit of overdraft exceeds, we should intervene.

How to intervene? Take the help of boron supplement. The boron as a trace nutrient can prevent osteoporosis by reducing calcium loss from the bones.

Again, do not go overboard to take only exclusive boron supplement. Please visit my website where you will find more information for a balanced approach.

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Source by Michael R

Beef Jerky: A Brief History and A Killer Recipe

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Although beef jerky is probably best known as an American pioneer tradition (think John Wayne westerns or Daniel Boone and Davy Crockett), various cultures around the world have been drying meats as a method of preservation for nearly 500 years. Today, beef jerky continues to be a popular snack among a wide range of people, and for good reason. It is lightweight, portable, convenient and delicious. Whether you’re hiking the trails or commuting to the office, jerky can be a quick and delicious snack to keep your energy levels up and your taste buds satiated.

Here’s a quick look at some of jerky’s notable history:

Biltong originated in South Africa in the 17th century. Dutch settlers used their recipes for drying meats in order to preserve game in the hot climate. Preparation begins with marinating the meat for a few hours in a vinegar solution, then adding spices — coriander, black pepper, brown sugar and salt. The meat is drained of any excess marinade and hung to dry. A medium cure is achieved in 4-5 days of drying. The pioneers settling North America dried meat by hanging it for several days on their wagons. This method lent itself to spoilage and disease however, so they soon began smoking meat over low fires while they camped. This method cured the meat in a matter of hours, compared to days for sun-drying on the wagons. Inasmuch as the smoking method required stopping on the trail, smoking provided for a better curing of the meat and reduced spoilage and disease. North American natives created pemmican from a pressed mixture of cooked meats and berries. Available meats included elk, deer, and of course buffalo. South Americans began drying slices of salted meat in the sun or over smoldering fires as early as the mid-sixteenth century. Most notably were the Quechua Tribe, a faction of the Inca Empire, who called their concoction Ch’arki. The Spanish Conquistadors hung strips of goat meat on their ships as a method of preserving it during their long voyages. As they colonized the Americas, their name for their dried meat, Charqui, became prevalent. It is the etymological root of what we now know as jerky.

Let’s get adventurous!

Just because jerky has been around for centuries doesn’t mean you can’t be a pioneer in your own kitchen! Making your own homemade beef (or elk or venison or buffalo) jerky is not only simple and fun, you also avoid the unhealthy nitrites, nitrates and other preservatives typically found in store-offered packaged jerky. And you can control all the flavors you want to add.

Here’s my simple yet delicious recipe for making a medium-hot yet sweet jerky that is sure to please: I’ll use a 2.5-3 pound top round roast, often packaged as London Broil. (As an aside, London Broil is not a cut of meat, it is a style of cooking. Typically what is marked as London Broil will be a Top Round Roast. These work great for jerky as they are quite lean and usually well trimmed.) Trim off any excess fat and slice the roast into half-inch thick strips. Place the strips in a bowl or baking dish. Add the marinade (see below) and stir the meat strips around to coat them well. Cover with plastic wrap and refrigerate for 12-24 hours. Occasionally (every 4 to 6 hours) stir the mixture, to get an even saturation into the meat. Ideally, you want the meat to become an even brownish color throughout; this means the meat has absorbed the fullest amount of flavor from your marinade. To make the marinade, we’ll combine what’s on hand in the kitchen with a heaping dose of imagination. Truly, you can add just about whatever you like. Here’s one of my favorites:

  • Worcestershire Sauce — 5 or 6 good squirts for a 2-3 pound roast.
  • Frank’s Red Hot (or any hot pepper sauce) — 5 to 10 dashes depending on how hot you like it.
  • PickaPeppa Sauce (or any fruity spicy sauce) — a couple teaspoons or so.
  • Red Pepper Flakes — optional, but you know you want them.
  • Molasses — about 2 tablespoons. This gives a depth of sweetness behind all the hot flavors we’ve just added, and really enhances the finished product!

Mix the ingredients well, and pour over the meat. As mentioned previously, stir the mixture every four hours or so during its marinating process. Total marinade time should be at least overnight, preferably longer. I do about 16 hours. When the meat has finished marinating, lay the strips on your dehydrator trays. Try to keep the strips flat, and avoid letting strips touch each other. A 2-3 pound roast in strips should use four to five trays. Run the dehydrator at 165 degrees Fahrenheit (or highest setting). Depending on your dehydrator, it may take from 4-12 hours to finish. My unit takes just about 6 hours to make great jerky from a wet marinade. Your time will vary depending on your dehydrator, the thickness of your strips, your environment, and most importantly, how dry you like your jerky. Check it often as it cooks, and when its texture is as you like it, call it done. (Be sure to let it cook for at least four hours… this should kill any active bacteria.) Just to be safe, I recommend refrigerating your jerky, in an airtight container. It should last upwards of two weeks refrigerated, perhaps longer. If you wish, for longer-term storage, your jerky can also be frozen; be sure to use well-sealed plastic bags or airtight containers to prevent freezer burn. The most important aspect of beef jerky is to enjoy it, both the preparation and the consumption!! So, on that note, enjoy!

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Source by M. Steven Zehnle

3 Day Craving Killer Protocol – Kill Your Sugar Cravings in 3 Days Flat!

Product Name: 3 Day Craving Killer Protocol – Kill Your Sugar Cravings in 3 Days Flat!

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Click here to get 3 Day Craving Killer Protocol – Kill Your Sugar Cravings in 3 Days Flat! at discounted price while it’s still available…

All orders are protected by SSL encryption – the highest industry standard for online security from trusted vendors.

3 Day Craving Killer Protocol – Kill Your Sugar Cravings in 3 Days Flat! is backed with a 60 Day No Questions Asked Money Back Guarantee. If within the first 60 days of receipt you are not satisfied with Wake Up Lean™, you can request a refund by sending an email to the address given inside the product and we will immediately refund your entire purchase price, with no questions asked.

Continue reading “3 Day Craving Killer Protocol – Kill Your Sugar Cravings in 3 Days Flat!”