Seaweed grows on us as chefs add it to menus - News, Food & Drink - The Independent
mmmm i never got a mention despite our conversation on the phone on friday. never mined
Sunday 24 April 2011
Monday 11 April 2011
Girls are getting little kelp from seaweed - the new Viagra - National News, Frontpage - Independent.ie
Girls are getting little kelp from seaweed - the new Viagra - National News, Frontpage - Independent.ie HOT-BLOODED Irish women are going kelp crazy since it was revealed that the herbal remedy works as a natural Viagra.
Sales of seaweed-based kelp tablets have soared across the country in the past week, with some health-food shops completely selling out of the supplement.
Kelp's popularity rose this week with the launch of a new book by an American author who wrote about how she went sex-mad after taking a course of it at the age of 66.
Pensioner Jane Juska became so frisky that she took out a classified ad stating that she'd like to have sex before she turned 67 the following year. Juska got 60 responses to the ad and met six of the men before settling with a man 30 years her junior.
Since the book was published, women all over the world who want to improve their libido have started taking the pills, which cost just €3.85 for a jar of 250.
Ireland has been no exception to the kelp explosion with health-food shops reporting a noticeable increase. Lucy Kearney, manager of Nature's Way, in Dublin's Ilac Centre said: "Sales of the product have literally jumped up and we have had a lot of women in here buying it. We've even sold out of the smaller size and will have to order more stock."
In the store's Cork branch, manager Jean Buckley said she has also noticed a huge increase in the sale of kelp tablets. "Kelp contains iodine which is very good for hair, nails and skin and those who take it notice the feel-good factor it gives. Maybe that leads to a heightened libido."
It was men who first discovered its Viagra-like effects, but now women have noticed that it also works for them. Widower Regina, 60, from Waterford confirmed that kelp really works. "I'm interested in homeopathy and took the kelp tablets as part of a cure for night cramps.
"But shortly afterwards I noticed that I was having night sexual dreams, which is unlike me as I'm not a person who has a high sex-drive. I won't be going out looking for a man at this stage of my life, so I don't know what I'll do
Kelp users should take at least one and a maximum of three tablets a day to enjoy the effects.
Sales of seaweed-based kelp tablets have soared across the country in the past week, with some health-food shops completely selling out of the supplement.
Kelp's popularity rose this week with the launch of a new book by an American author who wrote about how she went sex-mad after taking a course of it at the age of 66.
Pensioner Jane Juska became so frisky that she took out a classified ad stating that she'd like to have sex before she turned 67 the following year. Juska got 60 responses to the ad and met six of the men before settling with a man 30 years her junior.
Since the book was published, women all over the world who want to improve their libido have started taking the pills, which cost just €3.85 for a jar of 250.
Ireland has been no exception to the kelp explosion with health-food shops reporting a noticeable increase. Lucy Kearney, manager of Nature's Way, in Dublin's Ilac Centre said: "Sales of the product have literally jumped up and we have had a lot of women in here buying it. We've even sold out of the smaller size and will have to order more stock."
In the store's Cork branch, manager Jean Buckley said she has also noticed a huge increase in the sale of kelp tablets. "Kelp contains iodine which is very good for hair, nails and skin and those who take it notice the feel-good factor it gives. Maybe that leads to a heightened libido."
It was men who first discovered its Viagra-like effects, but now women have noticed that it also works for them. Widower Regina, 60, from Waterford confirmed that kelp really works. "I'm interested in homeopathy and took the kelp tablets as part of a cure for night cramps.
"But shortly afterwards I noticed that I was having night sexual dreams, which is unlike me as I'm not a person who has a high sex-drive. I won't be going out looking for a man at this stage of my life, so I don't know what I'll do
Kelp users should take at least one and a maximum of three tablets a day to enjoy the effects.
Sunday 10 April 2011
Sushi slices
p into Sault restaurant market
By SooToday.com Staff
SooToday.com
Sunday, April 10, 2011
It's just opened but the phone almost never stops ringing and Shogun Shushi is often packed at 168 Great Northern Road.
SooToday.com spoke with a group of patrons as they left the restaurant last night.
"We were in there three hours but it was well worth it," said Lucas McFadden. "The food was great."
He said the restaurant is obviously having a few growing pains but expects in a week or so it will straighten out and fly very well.
McFadden said his party made a reservation for Saturday at 5 p.m. the day before.
It only took about 15 minutes to seat them but three hours were spent waiting for food.
"The phone was ringing the whole time we were in there," he said. "Nonstop."
The parking lot was full and some patrons parked in a strip mall across the street from the restaurant, located next door to the Super 8 Motel.
Other patrons also commented on the quality and value of the food served in the restaurant, saying it was among the best they ever ate and at surprisingly good prices.
Shogun Sushi offers all-you-can-eat sushi for lunch and dinner at different prices.
On weekdays all-you-can-eat sushi will set you back $12.95 for adults, $10.95 for seniors and $7.50 for children 12 and under.
There's also an extensive à la carte menu with appetizers, teriyaki, don (rice), maki/ temaki, sushi/ sashimi, rolls, udon, and something called sushi pizza.
Shogun Sushi is open from 11:30 a.m. to 10 p.m. Monday to Thursday, 11:30 a.m. to 10:30 p.m. and Sunday 12 noon to 10 p.m.
It offers take-out food and a variety of party trays.
By SooToday.com Staff
SooToday.com
Sunday, April 10, 2011
It's just opened but the phone almost never stops ringing and Shogun Shushi is often packed at 168 Great Northern Road.
SooToday.com spoke with a group of patrons as they left the restaurant last night.
"We were in there three hours but it was well worth it," said Lucas McFadden. "The food was great."
He said the restaurant is obviously having a few growing pains but expects in a week or so it will straighten out and fly very well.
McFadden said his party made a reservation for Saturday at 5 p.m. the day before.
It only took about 15 minutes to seat them but three hours were spent waiting for food.
"The phone was ringing the whole time we were in there," he said. "Nonstop."
The parking lot was full and some patrons parked in a strip mall across the street from the restaurant, located next door to the Super 8 Motel.
Other patrons also commented on the quality and value of the food served in the restaurant, saying it was among the best they ever ate and at surprisingly good prices.
Shogun Sushi offers all-you-can-eat sushi for lunch and dinner at different prices.
On weekdays all-you-can-eat sushi will set you back $12.95 for adults, $10.95 for seniors and $7.50 for children 12 and under.
There's also an extensive à la carte menu with appetizers, teriyaki, don (rice), maki/ temaki, sushi/ sashimi, rolls, udon, and something called sushi pizza.
Shogun Sushi is open from 11:30 a.m. to 10 p.m. Monday to Thursday, 11:30 a.m. to 10:30 p.m. and Sunday 12 noon to 10 p.m.
It offers take-out food and a variety of party trays.
Something’s fishy: kids like sushi
Something’s fishy: kids like sushi
WHO: Globe features editor Steve Greenlee, his wife, and their three kids
WHAT: Eating sushi
WHERE: Seiyo, 1721 Washington St.
Sushi, sashimi — heck, a slab of raw salmon from the market — I could eat it four, five times a week. I’d rather eat sushi than just about any other food on the planet. Trouble is, my wife doesn’t love sushi, so we never hit a sushi joint when we have date night.
It was high time I recruited — or tried to develop — some sushi connoisseurs in the family.
Now, I’m well aware that some people worry about whether it’s safe for children to eat sushi. But even those who are concerned about it generally agree that sushi is OK for children 8 and older (my youngest is 9 this month). Anyway, kids in Japan eat sushi as soon as they can chew.
We took the kids to Seiyo in the South End for their introductory outing. Seiyo is one of my favorite sushi spots, for a whole bunch of reasons: (1) The menu is extensive. (2) The sushi is excellent. (3) It’s reasonably priced. (4) The restaurant is comfortable and inviting. (5) It’s always easy to find on-street parking.
Because my kids were just starting out with sushi, we kept it simple, with a giant wooden board of basic maki (rolls) that I chose — a mixture of raw salmon, spicy raw tuna, and cooked-fish options wrapped in rice and seaweed. These included unagi (eel) and California maki, made with steamed crab meat, in case the raw fish didn’t go over so well. We also threw in a couple of appetizers that we knew would appeal to the kids: shrimp shumai (dumplings) and edamame (soybeans in their pods).
Now, my kids are adventurous eaters, but I still was a bit stunned when my 11-year-old boys wolfed down the maki — not just the California roll but the eel, the salmon, and even the spicy tuna. In fact, Aidan and Liam both said they preferred the sushi made with raw fish. Amelia didn’t care for the raw fish, sticking to the California roll and the shumai, but she nevertheless tried a few different kinds before rendering her verdict.
Walking back to the car, Liam announced: “Sushi is my new favorite food.’’ Aidan agreed, and we decided our next “boys night’’ would include some sushi.
Welcome to the force, my new recruits.
WHO: Globe features editor Steve Greenlee, his wife, and their three kids
WHAT: Eating sushi
WHERE: Seiyo, 1721 Washington St.
Sushi, sashimi — heck, a slab of raw salmon from the market — I could eat it four, five times a week. I’d rather eat sushi than just about any other food on the planet. Trouble is, my wife doesn’t love sushi, so we never hit a sushi joint when we have date night.
It was high time I recruited — or tried to develop — some sushi connoisseurs in the family.
Now, I’m well aware that some people worry about whether it’s safe for children to eat sushi. But even those who are concerned about it generally agree that sushi is OK for children 8 and older (my youngest is 9 this month). Anyway, kids in Japan eat sushi as soon as they can chew.
We took the kids to Seiyo in the South End for their introductory outing. Seiyo is one of my favorite sushi spots, for a whole bunch of reasons: (1) The menu is extensive. (2) The sushi is excellent. (3) It’s reasonably priced. (4) The restaurant is comfortable and inviting. (5) It’s always easy to find on-street parking.
Because my kids were just starting out with sushi, we kept it simple, with a giant wooden board of basic maki (rolls) that I chose — a mixture of raw salmon, spicy raw tuna, and cooked-fish options wrapped in rice and seaweed. These included unagi (eel) and California maki, made with steamed crab meat, in case the raw fish didn’t go over so well. We also threw in a couple of appetizers that we knew would appeal to the kids: shrimp shumai (dumplings) and edamame (soybeans in their pods).
Now, my kids are adventurous eaters, but I still was a bit stunned when my 11-year-old boys wolfed down the maki — not just the California roll but the eel, the salmon, and even the spicy tuna. In fact, Aidan and Liam both said they preferred the sushi made with raw fish. Amelia didn’t care for the raw fish, sticking to the California roll and the shumai, but she nevertheless tried a few different kinds before rendering her verdict.
Walking back to the car, Liam announced: “Sushi is my new favorite food.’’ Aidan agreed, and we decided our next “boys night’’ would include some sushi.
Welcome to the force, my new recruits.
Saturday 9 April 2011
Seaweed fertilizers | Gardening Tips and Guides
Seaweed fertilizers | Gardening Tips and Guides
Seaweed fertilizers
Seaweed has been used as a manure and fertilizer for centuries in seaside areas and now branded products derived from seaweed have become generally available all over the world.
Like all plant materials, seaweed contains nutrients. But since seaweeds are rather unusual plants – they’re actually algae -and since they grow in a rather unusual environment, it is not surprising that they contain a rather unusual blend of nutrients.
Seaweed contains all three of the major plant foods – nitrogen, phosphate and potash. It contains about 1 per cent of potash, rather more than most composts and for this reason can be valuable on flowering and fruiting plants. One popular brand of seaweed-derived fertilizer is recommended especially for tomatoes, which have a high potash requirement.
On the other hand, seaweed has precious little phosphate, the nutrient that promotes healthy roots.
Seaweed also contains fairly high levels of trace elements such as iron and magnesium. Many gardeners feel that this confers special advantages, but. since most soils aren’t short of trace elements anyway, there is little evidence for the belief. On balance, therefore, seaweed makes a useful fertilizer, but by no means an exceptional one. You’ll have to decide for yourself whether its potash and its trace elements are worth paying more for.
Not surprisingly, considering its origin, fresh seaweed also has fairly high levels of sodium and chlorine, the chemical raw materials of common salt. That’s fine if you want to grow the very few plants which need plenty of sodium – sugar beet, for example -but it can be a problem in gardens. The solution is to compost any fresh seaweed you buy or collect: partly to allow the salt to be washed out by rain: partly to ensure (as with any fresh organic material) that the soil is not depleted of nitrogen while it rots down: and partly to avoid the swarms of flies that always seem to congregate whenever piles of seaweed are left uncovered.
Seaweed fertilizers
Seaweed has been used as a manure and fertilizer for centuries in seaside areas and now branded products derived from seaweed have become generally available all over the world.
Like all plant materials, seaweed contains nutrients. But since seaweeds are rather unusual plants – they’re actually algae -and since they grow in a rather unusual environment, it is not surprising that they contain a rather unusual blend of nutrients.
Seaweed contains all three of the major plant foods – nitrogen, phosphate and potash. It contains about 1 per cent of potash, rather more than most composts and for this reason can be valuable on flowering and fruiting plants. One popular brand of seaweed-derived fertilizer is recommended especially for tomatoes, which have a high potash requirement.
On the other hand, seaweed has precious little phosphate, the nutrient that promotes healthy roots.
Seaweed also contains fairly high levels of trace elements such as iron and magnesium. Many gardeners feel that this confers special advantages, but. since most soils aren’t short of trace elements anyway, there is little evidence for the belief. On balance, therefore, seaweed makes a useful fertilizer, but by no means an exceptional one. You’ll have to decide for yourself whether its potash and its trace elements are worth paying more for.
Not surprisingly, considering its origin, fresh seaweed also has fairly high levels of sodium and chlorine, the chemical raw materials of common salt. That’s fine if you want to grow the very few plants which need plenty of sodium – sugar beet, for example -but it can be a problem in gardens. The solution is to compost any fresh seaweed you buy or collect: partly to allow the salt to be washed out by rain: partly to ensure (as with any fresh organic material) that the soil is not depleted of nitrogen while it rots down: and partly to avoid the swarms of flies that always seem to congregate whenever piles of seaweed are left uncovered.
Friday 8 April 2011
Seaweed Eczema Treatment
Severe Eczema Linked to Lasting Milk, Egg Allergy in Kids
Mild cases of the skin condition suggest children may outgrow the food reactions, researchers say
SATURDAY, March 19 (HealthDay News) -- Children with more severe cases of the skin condition known as eczema are less likely than others to outgrow their milk or egg allergy, the results of a new study suggest.
Unlike peanut or seafood allergies, children often outgrow allergies to egg and milk, according to a team of researchers from Duke University Medical Center, Johns Hopkins University School of Medicine, Mount Sinai School of Medicine, National Jewish Health Center, the National Institute of Allergy and Infectious Diseases, and the University of Arkansas Medical School.
The study included more than 500 children, aged 3 months to 15 months, with egg or milk allergy. They were assessed for eczema and categorized as "none-mild" or "moderate-severe." Eczema, also often called atopic dermatitis, usually takes the form of swollen, irritated, itchy skin.
During two years of follow-up, milk allergy was outgrown by 46 percent of children with none-mild eczema at enrollment, compared with 25 percent of those with moderate-severe eczema, the investigators found.
The study also found that 39 percent of children with none-mild eczema outgrew their egg allergy, compared with 21 percent of those with moderate-severe eczema.
The study was scheduled for presentation Saturday at the annual meeting of the American Academy of Allergy, Asthma & Immunology (AAAAI), in San Francisco.
"These findings will help clinicians caring for infants with eczema and milk or egg allergy, and provide more accurate advice to parents about the likely course of their child's milk or egg allergy," study author Dr. Robert A. Wood, chief of pediatric allergy and immunology at the Johns Hopkins University School of Medicine, said in an AAAAI news release.
Because this study was presented at a medical meeting, the findings should be viewed as preliminary until they are published in a peer-reviewed journal.
More information
The U.S. National Institute of Allergy and Infectious Diseases has more about food allergy.
-- Robert Preidt
SOURCE: American Academy of Allergy, Asthma & Immunology, news release, March 19, 2011
Mild cases of the skin condition suggest children may outgrow the food reactions, researchers say
SATURDAY, March 19 (HealthDay News) -- Children with more severe cases of the skin condition known as eczema are less likely than others to outgrow their milk or egg allergy, the results of a new study suggest.
Unlike peanut or seafood allergies, children often outgrow allergies to egg and milk, according to a team of researchers from Duke University Medical Center, Johns Hopkins University School of Medicine, Mount Sinai School of Medicine, National Jewish Health Center, the National Institute of Allergy and Infectious Diseases, and the University of Arkansas Medical School.
The study included more than 500 children, aged 3 months to 15 months, with egg or milk allergy. They were assessed for eczema and categorized as "none-mild" or "moderate-severe." Eczema, also often called atopic dermatitis, usually takes the form of swollen, irritated, itchy skin.
During two years of follow-up, milk allergy was outgrown by 46 percent of children with none-mild eczema at enrollment, compared with 25 percent of those with moderate-severe eczema, the investigators found.
The study also found that 39 percent of children with none-mild eczema outgrew their egg allergy, compared with 21 percent of those with moderate-severe eczema.
The study was scheduled for presentation Saturday at the annual meeting of the American Academy of Allergy, Asthma & Immunology (AAAAI), in San Francisco.
"These findings will help clinicians caring for infants with eczema and milk or egg allergy, and provide more accurate advice to parents about the likely course of their child's milk or egg allergy," study author Dr. Robert A. Wood, chief of pediatric allergy and immunology at the Johns Hopkins University School of Medicine, said in an AAAAI news release.
Because this study was presented at a medical meeting, the findings should be viewed as preliminary until they are published in a peer-reviewed journal.
More information
The U.S. National Institute of Allergy and Infectious Diseases has more about food allergy.
-- Robert Preidt
SOURCE: American Academy of Allergy, Asthma & Immunology, news release, March 19, 2011
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