Cooking Tip

“Fish is the HEALTH FOOD par excellence” except if one has an allergy to it. Consumption of fish promotes excellent growth and bone structure. It also protects from degenerative diseases. In a study conducted in the Netherlands, researchers found that just one serving of fish per week substantially reduces the incidence of cardiovascular disease. All ocean fish are excellent sources of macro and trace minerals, in particular zinc and iodine. Mackerel, anchovies and herring are especially rich in these minerals.
Deep sea oily fish such as salmon, tuna and swordfish are good sources of omega 3, an essential fatty acid, along with other long-chain fatty acids. Fish and all seafood are excellent sources of the fat soluble vitamins A and D. Gourmet recipes ask for poaching fish in a stock, then reducing the stock to make a flavourful sauce. Fish sauces are easy to digest and are loaded with minerals.

CAYENNE pepper is the powder produced from dried chile peppers. They have almost twice as much capsaicin as red peppers and have a stronger, burning flavour. It acts as a stimulant to the appetite as a digestive aid and as an antibacterial agent. It is the high magnesium content of the chile peppers that helps it be such terrific spice for treating cardiovascular disease. It is said that a spoonful of cayenne pepper is the best emergency treatment for a heart attack.

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