The oats is known since Neolithic times and is grown in cold countries and the Alps up to 1800 m height. It is a plant mainly used to feed horses. However it is considered an excellent food for human also. For human consumption, it is processed into flour or used in the preparation of soups and baby food. There are different varieties of oats. Oats with the skin is known as heavy oats. It has a higher content of crude fiber. So it is considered of a lower biological value. Oats without skin contains more crude fiber and therefore it is less organically valuable. It also has a good content of minerals, especially calcium, magnesium, potassium, silicon and iron. It also contains Antioxidants that prevent rancidity fat and, when distilled, is used for the production of whiskey.

The barley has been cultivated since ancient times and is an important grain for feeding livestock. Man is also a major user of barley. It is used for the production of bread, coffee, and many other food preparations.

The malt is obtained from the germinated seeds of barley is used for the preparation of many baby foods and baked goods. There are many varieties of barley which have different nutritional value. Barley is very easy to digest. It is highly energetic and is rich in vitamins and minerals such as magnesium, phosphorus, potassium. It contains Vitamin PP, E, calcium and iron. It has also remarkable medicinal properties.

Cod fish is a kind of fish. It is beheaded and dried in sun in open. It is preserved in salt. There are two different types of cod: the salty cod and dried cod. In the first case cod is cleaned and put in salt for about 3 weeks whereas the dried cod is salted and dried for about a week. From the nutritional point of view, cod is rich in protein and low in calories. Cod is used to prepare other types of dishes.  The cod is produced throughout the year in countries such as Norway, Iceland and Denmark.

The stockfish is cod dried in air without adding salt. It is beheaded and left whole to dry in the sun. Only Norwegian Arctic cod is used for preparing stockfish. Its production is influenced by seasonal fishing in the months of February, March and April. The name stockfish is derived from the Germanic ‘stock’ which means “stick” as the fishermen were in the habit of sticking of a wooden rod to open and clean the cod. The cod is produced in Norway because the atmospheric conditions to open and dry cod exist in North Norway.

Fresh milk is the milk which is pasteurized at a temperature of 72 ° C for about 15 seconds. This is done within 48 hours of milking.  On the other hand the UHT milk undergoes a treatment at high temperature, generally 135-150 ° C for about 1-5 seconds. This allows it to be stored at room temperature for a period of 3-6 months, while fresh milk must be refrigerated at 4 ° C for no more than 6 days.

The fresh milk undergoes the treatment of pasteurization within 48 hours of milking. The process involves heating the milk at a temperature of 72 ° C for a period of only 15 seconds.   This treatment preserves the nutritional properties of milk intact, and at the same time allows you to kill about 96% of bacteria. The remaining 4% of the bacteria is made up of spores which have become heat resistant. To slow the growth of the latter, the milk is immediately cooled to 4 ° C. With heat treatment at high temperatures sometimes causes denaturation of protein, or killing them.  The fresh pasteurized milk has a content of serum Protein. It has a slightly higher percentage (about 10% more) of thermolabile Vitamins than the milk which undergoes heat treatment. As for the deadline, the fresh milk must be stored in a refrigerator at 4 ° C and consumed within 6 days by heat treatment immediately.

The UHT milk undergoes an ultra high temperature, which, in fact, is a particular technique of sterilization which makes the milk subjected to Homogenization. In this process milk is passed through the process of preheated to a proceeding heating. It requires the use of temperatures of at least 135 ° C (Up to 140-150 ° C) for a time period between 1-5 seconds. Subsequently, the milk is cooled 15-20 ° C and undergoes packaging and sealing in sterile containers. So Sterile milk from commercial point of view means the milk without microorganisms, but it does not guarantee the destruction of more resistant spores.  From the nutritional point of view, UHT milk has a slightly lower rate of Vitamins compared to fresh milk.

The term vegetable refers to the different parts of a plant such as leaves, roots, stems etc. that can be eaten raw or cooked and are therefore used as food. The vegetables include plants that are normally cultivated. The vegetable is consumed in different ways. A major feature of vegetables is the high content of water (From 75% to 95%), while carbohydrates, proteins and lipids are present in small amounts. In addition, the vegetables are rich in fiber, Cellulose, hemi-cellulose, pectin etc. which promote intestinal transit helping to prevent the occurrence of some diseases of more or less serious nature. In fact, dieticians and nutritionists recommend them. The importance of vegetables is due to vitamin and minerals they contain. Indispensable supply of vitamins is necessary to maintain structure of human tissues and organs. Vitamins are necessary for the synthesis of enzymes and hormones. They help in producing energy from particular food ingredients. In vegetables of dark green color are rich in fibers, Vitamin A, C, E and K, riboflavin and folic acid. Some vegetables of yellow-orange color, like carrots, spinach, lettuce, radish and celery are full of Beta-carotene which is a potent vitamin A antioxidant. It destroys free radicals, protecting the body from aging early and various diseases.

The term vegetable refers to all vegetables from the garden. They represent a very large and heterogeneous group of plants including leaves, roots, fruits, flowers, seeds etc. Generally vegetables are very digestible and caloric. They contain a lot of water, a few Protein and fat. Many vitamins, minerals and dietary fiber are found in vegetables. That is why they make an essential contribution to a health.  Depending on the part of the plant that is used in the kitchen, vegetables are divided into:

- Vegetables by fruit: Cucumbers, zucchini, pumpkins, peppers, eggplant, tomatoes

- By flower: Artichokes, cauliflower, broccoli, asparagus

- By seed: Legumes

- By leaf: Lettuce, radicchio, endive, borage, spinach, kale, Swiss chard

- By stem: Celery, fennel, thistle

- By root: Radishes, carrots, beets, turnips

- By tuber: Potatoes, Jerusalem artichokes

- By bulb: Onions, garlic, shallots, leeks

The beef is the meat of a cow slaughtered between the age of 1 and 4 years. It is tasty and nutritious. It provides high amount of fat. Veal is the meat of a calf of a cow which is slaughtered at the age between 5 to 7 months. Its flesh is white in color as a calf of this age is fed with only milk of its mother.

Beef is the meat of castrated cattle aged between 1 and four years. It is preferred because castrated cattle have more fat. So, their meat is tastier. The meat of castrated cattle is more nutritious and tasty. As a result more and more young and castrated animals are slaughtered for meat. Generally, cattle keep feeding their mothers till the age of 90 days. It is called the weaning period. After this period the phase of fattening follows which goes on until the age of a year. The adult period follows suit. At this age an animal is fed abundantly so as to facilitate more and more fat. The beef obtained from such animals is bright red in color. It may be light yellow in color depending on the variety of the animal. After the slaughter the skin of the animal is removed. The head and tail are annexed. The meat is cut lengthwise between the eighth and tenth vertebrae. The hind and the front quarters are finest. Some of the valuable parts of the beef are fiber, remains, slices and white side of underarms.

On the other hand veal is the meat obtained from a cow calf slaughtered between the age of 5 and 7 months. So, it is slaughtered before it completes the age of a year. It has not been castrated like a beef (which has completed the age of one year). The meat of a calf is white and tender as the animal is in its early age. The meat of the animal at this age is little fatty. It contains a lot of water and has little amount of iron. It has a delicate flavor more than a beef.

Both sushi and sashimi are Japanese special dishes. The sushi is a dish made of rice, with the addition of raw fish and vegetables. The sashimi is made up almost exclusively of raw fish, which can be served topped with other ingredients.

In Japan the word Sushi refers to a wide range of dishes that have cooked rice as their main ingredient. They are usually seasoned with vinegar , sugar and salt and with the addition of a filling  of algae, plant or eggs. The different names to the dishes are given according to the choice of filling of ingredients and according to the way different ingredients are combined.

The Sashimi is simply a plate-based  shellfish or a kind of raw fish cut into thin slices. It is usually taken with a little soy sauce, wasabi or sauce ponzu.  It has a strong taste, but at the same time it is delicate.

Whole milk does not undergo the process of skimming. It has more fat and it is more nutritious.

When the milk is defrived of fat by the process of skimming, it is called skimmed milk. In the process of skimming, the lipid portion of the milk or cream is separtaed from the milk.

Whole milk does not undergo any treatment for the separation of the cream. It preserves a high fat content, usually above 3.5%. The whole milk is more palatable and less digestible because of the presence of lipids. It also contains protein, pro-vitamin A, B1, B12 and phosphorus which  strengthen the body and maximize the ability to absorb vitamins and minerals. 100 g of whole milk contains 3.1 g of protein. These features make it the ideal type of milk for children, adolescents and women between 24 and 45 years. It is suitable for people who do plenty of exercise.

The semi-skimmed milk contains fat percentage of between 1.5 to 1.8% which is  intermediate between the full-skimmed and whole milk.

The process of skimming milk is controlled according to the need. The cream is completely removed or removed in parts. The skimmed milk from which cream is not completely removed is called semi-skimmed milk.

Coriander

Coriander, an herbaceous annual of the parsley family, long cultivated for its tiny, aromatic, seedlike fruits, which are used for seasoning foods, including curry, pickles, and pastries. The fruits are also used as a flavoring in vermouth and certain medicines. The extract of the fruit is deemed a better flavoring than either the oil of coriander or the dried fruits.

The coriander (Coriandrum sativum) is native to the Mediterranean and Caucasus regions and is extensively cultivated in India, Asia Minor, Morocco, and parts of Europe. It is also grown in the United States, where the plant has escaped cultivation and now grows wild.

The smooth slender stems of the coriander range in height from 1 to 3 feet (30 to 90 cm). The leaves, which may be entire, compound, or finely divided, have an unpleasant odor when crushed, but the ripe fruits have a delicate fragrance. C. sativum belongs to the family Apiaceae, in the order Apiales, class Magnoliopsida.

Cumin

Cumin, an annual herb valued for its seeds, which have been used in cooking since biblical times. The aromatic cumin seeds are employed as a flavoring in soup, bread, cheese, sausage, and other foods. In India the seeds are often utilized as an ingredient in curry powder. An oil derived from the seeds has been employed in veterinary medicine and in the preparation of perfumes.

Cumin (Cuminum cyminum) is native to the Mediterranean region but is cultivated in many warm countries. The plant, which grows about 6 inches (15 cm) high, is rather delicate in appearance, with threadlike divided foliage and umbels, or flat-topped inflorescences, of small rose or white flowers. Cumin can be readily cultivated from seed in home herb gardens. C. cyminum belongs to the family Apiaceae, in the order Apiales, class Magnoliopsida.

The debate between those who advocate fat diet and those who believe that low-carbohydrate diet is the best solution has long been implacable.

A study by researchers in Denver and Gothenburg revealed that both sides may be right.

Obesity and diabetes type-2 has been primarily treated by replacing intake of fats with carbohydrates. A number of high profile trials in recent times have shown amazing effects by doing so.

Differences in metabolism?

Scientists from research institutes in Denver and Gothenburg have investigated that there is a possibility of a difference in the metabolism of normal individuals and individuals with impaired insulin sensitivity.

If diabetics have less ability to burn carbohydrates than healthy individuals, then the contradictory dieting results could be explained.

The study involved 21 obese women, of whom 12 had normal insulin sensitivity and nine were insulin resistant (diabetic).

Randomly they chose to belong to either group high carbohydrates low fat diet (60 percent carbohydrates, 20 percent fat and 20 percent protein) or high fat low carbohydrate diet (40 percent carbohydrates, 40 percent fat and 20 percent protein).

The intake was in lesser amount of calories than the usual consumption by women and the trial lasted 16 weeks.

As expected, all the subjects lost weight but not to the same extent.

While women with normal insulin sensitivity reduced weight by nearly twice as much as in the group of the low fat diet as compared to the low carbohydrate diet, however, the pattern was opposite in case of  insulin-resistant.

The researchers had not certain explanations for the difference.

Carbohydrate is best for diabetics

The results of this study showed that in healthy subjects with obesity, a fatty diet may be the best treatment, while a low-carbohydrate appeared to be as the solution for patients with insulin resistance or frank diabetes.

Lots of studies were carried out to investigate whether different fat content in a reduced calorie diet could decrease insulin resistance that can prevent type 2 diabetes. High fat and Low carbohydrate diet is definitely an alternative but this can cause an increase in fat and can effect the insulin resistance of the body which later nullifies the benefits of weight loss.

Method:

The study compared a low fat diet (20% fat, 60% carbohydrate) with a low-carbohydrate diet (60% fat, 20% carbohydrate).  As a result weight loss and insulin sensitivity were investigated in 24 overweight / obese individuals. The study lasted 8 weeks. All foods were weighed, distributed, and the intake was estimated to generate a deficit of 500kcal/dag. Insulin production and insulin secretion were investigated. Body Composition and vascular examination were conducted.

Results:

* Significant weight loss in both the groups was noticed.

* Peripheral glucose uptake increased in people examined of both the groups and the inhibition of endogenous glucose production was also similar between the two groups.

* Insulin production decreased due to weight loss, without any difference in between both the groups.

* The change in arterial vascular stiffness, was significantly different between two diet plans (P = 0.04). This means a considerable reduction of Augmentation Index was there to be seen for a low-fat diet as compared to a non-significant increase in the low-carbohydrate group. Thus, a poorer prognosis for LCHF diet.

Conclusions:

Both diets resulted in equal weight loss. The study showed similar effects on insulin resistance, low-fat and low-carbohydrate diets. The difference in the Augmentation Index can mean that a low – carbohydrate diet causes cardiovascular problems.