Did you hear of Health and Nutrition

goji berry recipesBallet Dancers and Nutrition Information

Let's face it. If you are overweight, or politicaly incorrct FAT, then you should lose some weight. Dancers are constantly working out, taking class, performing somewhere, so naturally they are thinner than most people. But not the very young students who are in the age group between 7-14. Yes, there are many in that group who are chubby, overweight and just plain FAT.

There are about 3500 calories in one pound of body fat. So, if you create a 3500-calorie deficit through diet, exercise or a combination of both, you will lose one pound of body weight. In order to lose 2 pounds of weight, create a calorie-deficit of 7000 calories, and so on.....

Easier said than done. Good eating habits help lose weight. It helps the dancer achieve the energy needed to dance. So what is the magic formula you ask? There isn't one! YOU as a dancer, have to find the one-and-only-one-way to stay fit. If you are 7 or 8 or 13 years old you may not know how to do this, but your PARENTS can help you providing they know something what a dancer needs at that age group. If not, there are many resources, books, nutritionists, friends they can talk to find out all the information needed for the would be ballerina.

Over the years as teachers of ballet, my wife Anne and I have seen children of all ages, different shapes and sizes, thin, too thin, fat, and chubby in the ballet class. And as they all grow older making progress in their dance training, some of the girls do lose weight, some not. The ones who do arrive at a certain age, weight, height, physical strength, they are the ones who have a better chance of making the "cut" (an expression used in show-biz) at a dance audition. They are the ones who get into a dance company, the others don't.

So please future ballerinas, try to learn more about nutrition. You will enjoy learning about what is really good for you and hopefully will help you dance better.

If you like to read up a bit more on Nutrition go to http://www.ballet-feetfirst.com/Pointeshoe-Nutrition.html and don't forget to find out more information on other websites and in books.

NICHOLAS POLAJENKO A native of New York City, Nicholas Polajenko was trained by the famed Russian teachers Anatole Vilzak & Ludmilla Schollar. Soon recognized as dancer of exceptional technique and acting versatility, he rapidly rose to the rank of Principal Dancer with such companies as the Metropolitan Ballet, Ballet des Champs Elysees, Ballet Roland Petit, London�s Festival Ballet and the International Ballet Marquis de Ceuvas.

Before going to Paris France in December 1948 he was in two Broadway Musicals. Music In My Heart and Annie Get Your Gun.

Pizza - The Fun Facts About That Great Dish

The biggest pizza ever made was baked in Norwood, South Africa in 1990. It was a massive 100 feet across.

The word pizza was originally spelt as �pitsa� Americans eat billions of slices of pizza every year; in fact the annual per capita pizza consumption is 23 pounds!

Saturday night is traditionally the biggest night of the week for eating pizza.

America's favourite pizza topping is pepperoni.

America's least favourite pizza topping is anchovies.

Americans eat 90 to 100 acres of pizza per day.

During TV news broadcasts, most pizza is ordered during the weather forecast, and the delivery folks report that women, perhaps not surprisingly, are better tippers!

Post Columbus tomatoes were brought back to Europe from the New World in the 16th century. Originally they were thought by many to be poisonous, but later became accepted and added to pizza and bread in Italy.

In the 16th century, Maria Carolina, the Queen of Naples eventually convinced her husband, King Ferdinand IV, to allow the peasant dish pizza to actually be made in the royal oven.

In 1889 Raffaele Esposito, the most famous pizza chef created a pizza pie for Queen Margherita - tomato, basil and cheese, to resemble the Italian flag, which remains the basis for American pizza and many pizzerias serve it as a margherita pizza.

In 1905 the 1st American Pizzeria opened in New York City at 53 1/2 Spring St.

In 1945, soldiers returning from WWII brought with them a taste for certain foods, and as their rations were dull when fighting in Italy pizza was at the top of their list.

Outside of Italy, Argentina may well be the second best place for Italian food, especially pizza. Over sixty per cent of Buenos Aires' residents are of Italian descent, which is evidenced by the massive number of pizzerias lining the city's beautiful streets. But America may be a close second or third also.

The people of America eat around 350 slices of pizza each second, or 90 to 100 acres per day. Each year, the pizza market is a $30 billion industry.

In the U.S. alone there are about 61,269 pizza parlours.

Everyone in the United States eats about 23 lbs., or 46 slices, every year. That�s a lot of pizza!

Each year in the United States, over 3 billion pizzas are sold.

The most popular ethnic food in the US today is Italian.

Children aged 3 to 11 prefer pizza over all other foods for lunch and dinner, that�s according to a recent Gallup Poll.

Thirty six percent of all pizza orders want their pizza topping to be pepperoni, far and away the most popular pizza topping! We consume around 251,770,000 pounds of pepperonis every year.

Discover the italian pizza recipe secrets to making restaurant quality pizzas every time.. Italian Pizza Secrets Uncovered

How to Choose Fruits and Vegetables

When purchasing fruits and vegetables, look for those that are 'beautiful' - bright colored and unwithered - and yield slightly when pressed. However, don't be fooled by bright colors - highly colored fruit can still be 'green'. Some fruits, especially peaches and nectarines, are picked so underripe that they never will ripen, but will slowly rot from within. You can tell these fruits by their rock-hardness.

Refrigerate vegetables - except for garlic, tomatoes, potatoes, sweet potatoes, and winter squash. Most fruit should be kept at room temperature for maximum flavor and aroma.

Apples: Don't buy apples that are bruised or shriveled. For eating out of the hand: Delicious McIntosh, Granny Smith, Jonathan, Winesap. For cooking: Gravenstein, Jonathan, Delicious Granny Smith, and other tart, dense apples. Store in the refrigerator in a plastic bag.

Apricots: Never buy green ones. Look for velvety skin.

Artichokes: Choose a good artichoke at the market. It should squeak when squeezed, feel heavy in your hand, have fleshy leaves, and look fresh. Brown or purple coloration near the base of the leaves, which indicates that the artichoke has been touched by frost, marks a prize - such artichokes are sweeter and tastier. Trim the stem and thorns from the outer leaves.

Asparagus: Choose fresh asparagus, without woody pores at the end of the stalk and with tight scales at the bud end. Break each stalk where it 'wants' to break to eliminate the tough ends.

Avocados: Press lightly with your thumb at the stem end. If the rind gives a little, the fruit is ripe. If the rind is hard and has sunken spots, it's over the hill. Avocados will ripen at room temperature in a closed paper bag.

Beans (green or snap): Buy crisp beans - you should be able to hear them break if you bend them. Don't buy bumpy beans - they will be tough.

Bananas - Partially green fruit will ripen at room temperature. After it is ripe you can store it in refrigerator, in spite of what Chiquita Banana used to say.

Blueberries - Look for a white bloom on the skin.

Broccoli - Choose broccoli that is dark green, with tight buds, and firm, blemish-free stems.

Cabbage- Heads should be firm, solid and heavy.

Carrots - Medium sized are the best. Don't buy hairy carrots or carrots with shriveled ends.

Cherries - Look for glossy, brightly colored fruit with stems that are bright green and attached. Don't buy cherries that have brown spots or are shriveled.

Citrus Fruit - Pick up citrus and feel its heaviness in your hand - the heavier, the juicier. Choose fruit with thin, smooth, flexible peels. Pointed fruit tends to have thick peels.

Corn - Freshness counts with corn, so buy it from a vendor who guarantees that it is picked the day it is sold. Ears should have fresh-looking green husks with young but plump and developed kennels. Silk should be shiny and yellow. If you can't use corn right away, husk it, warp each ear in plastic and store in the refrigerator.

Cucumbers - Yellow on the skin indicates over ripeness, excerpt in Kirby's cucumbers. Look for firmness and a svelte look - fat cucumbers are not as good as medium or skinny ones.

Eggplant - A shiny skin and green cap means eggplant is fresh. The lighter in weight, the fewer seeds.

Melons - Sniff the melon for ripeness. It should smell rich and fruity. Press the stem end - it should give a little. If the melon feels heavy in your hand for its size, it is probably ripe. Fore watermelons: Thump to see if it sounds hollow, a sign - not infallible - of ripeness; look for a yellowish patch (not dead white) on the bottom. For cantaloupes: choose those with an underlying creamy color. Honeydews should give slightly when pressed on the blossom end.

Peaches and Nectarines - Don't buy green tinged fruit. To ripen peaches, store them in a paper bag that is closed loosely.

Peppers - Look for bright, waxy skins. Wrinkles means old age, as does softness.

Pineapples - Smell them at the stem end for ripeness. Heft them in your hand - they should feel heavy. The rind should be tinged with orange. Also pull one of the leaves away from the fruit - it should come off easily. The leaves should be green and fresh-looking. Don't buy bruised fruit, or fruit that has soft, moist spots.

Raspberries - Look carefully for mold, and do not buy berries in boxes that have stains (an indication that the berries may be overripe)

Strawberries - They should be red all over, with no green or white parts. Check the carton to make sure that berries packed on the bottom are not green. Look for mold.

Summer squash - Buy shiny-skinned squash less than 7 inches long. Press on the ends- if ends are soft, they are probably too old.

Tomatoes - Tomatoes should be bright red and yield to slight pressure, but should not be too soft. Buy vine-ripened ones. To ripen tomatoes, cover them with a cloth and keep at room temperature.

KiyaSama is an author on http://www.Writing.Com/ which is a site for Writers.

Chuao Firecracker Chocolates - Cool Hunting

Thu, 04 Dec 2008 19:31:59 GMT

Cool Hunting

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These little Tibetan Goji berries are plumper than the Chinese ones, and they taste much better to me. I have been feasting on them for a week now, and losing about half a pound a day!

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