Preparation Of Foods: Dairy Produce.

Eggs: Part 2

Poaching: boil 40mm water in a frying pan; add a teaspoon of salt and a teaspoon of vinegar. Crack egg into cup, inspect and tip into water. Turn down the heat. Gather the white around the unbroken yolk with a spoon and simmer for 3-4 mins. Lift out with a fish slice, drain and serve on hot buttered toast.

Scrambling: beat the eggs well; add salt, pepper to taste and a dash of milk. Melt enough butter to cover the bottom of a shallow pan. Fry the eggs slowly, stirring continuously. Cook in a basin floating on boiling water, if you’d rather. Dish up when almost completely set, after about 5 minutes.

Fried Eggs: Melt enough fat to easily cover the base of the shallow pan. Tip the egg(s) in gently and gather the whites around the yolks. When the white has set, baste the yolk to taste and remove whole with a fish slice.

Baked: lightly grease an oven-proof dish and slide the eggs gently into it. Sprinkle with salt, pepper and butter to taste. Bake in a medium oven and serve in the same bowl after the whites have set.

Omelettes: buy a pan and keep it solely for omelettes! The base should be smooth and clean. Allow two eggs per person; whip lightly and add salt and pepper to taste. Melt enough butter to cover the bottom of a frying pan. When the butter is fairly hot, gently tip in the beaten eggs; as it sets, raise the handle and draw the set mixture up towards the handle, allowing the liquid egg to run down onto the hot pan. When all the liquid has set, tilt the pan forward and roll the omelette up. Serve immediately on a hot plate. The omelette can be stuffed with almost anything, before being rolled up.

Pouring Custard: lightly beat 2-3 eggs for every pint of milk. Heat the milk and gradually pour over the eggs; add sugar and flavouring to suit your taste; heat in a double pan or jug and hot water until the required consistency has been reached. If it is not to be served up immediately, pour a thin layer of water onto it’s surface to prevent a skin forming on top.

Baked Custard: proceed as above and then pour the custard into greased dish; sprinkle with nutmeg; and place dish in water to halfway up its sides. Bake at 350 F for 35-45 mins; test by inserting a knife - it should be clean on removal.

Steamed Custard: as above, but cook in a steamer or pan of boiling water. The cooking time is about the same too.

Custard Tarts: pour pouring custard into unbaked pastry cases and bake in the oven for 40-50 mins. A little jam can be placed in the bottom of the case first, if desired.

For deliciousgourmet Traditional Welsh Recipes, visit our website at http://welsh-recipes.the-real-way.com/ This article, How To Use Dairy Produce: Part 4 - Eggs (cont). is released under a creative commons attribution licence.

In these times of superior awareness of the shortages in the world and the recent economic problems in the whole world, but particularly in the wealthy Western countries, which are the powerhouses of most Third World countries’ progress, people are more aware of waste. It is a sin again to throw away food, like it was 50 years ago.

This can only be a good thing although it is a disgrace that it took an international financial crisis to make us recall the lesson. These days, waste of any kind is greeted with public censure and so it is at home too. Most people spend a very high proportion of their outgoings on food and so anyone who wants to cut back, has to first look to this quarter to make a saving.

However, saving does not inevitably mean ‘not buying’, it can and should mean ‘not throwing away’. In other words, prepare your food and do not let your food go off. Preparation and storage are the key words. With that thought in mind, here are a few of my tips for preparing and storing food correctly.

Bread - tons of bread is wasted every day, because it has gone stale or mouldy and yet it is completely unnecessary. Keep your bread in the deep freezer and not in the bread bin. A whole loaf will slice frozen with the proper knife and sliced bread will come away slice by slice. There is no need to defrost as it only takes a minute or two at room temperature.

Bananas - most people understand that banana skins turn black if kept in the fridge, but most people do not know that bananas can be frozen solid. Yes, the skins will still go black, but the fruit will be undamaged.

Cake - to stop cake from going stale, store it in a tin with an apple. The moisture in the apple will stop the cake from going hard.

Watercress - to keep watercress from wilting, store it upside down in water, that is stalks up.

Salt - salt often gets damp, especially if stored in a steamy kitchen without sufficient ventilation, but you do not have to worry about that if you put two or three grains of rice in the salt cellar. They will soak up the moisture before the salt.

Cereal - stop cereal from going soft by resealing the bag with a few clothes pegs. Your cereal will last weeks more.

Jam - boiling jam produces a scum which has to be skimmed off and thrown away. This wastes jam, goodness and flavour. However, if you whisk a knob of butter into the mixture at the last minute the scum will not appear, saving time and goodness.

Funnel - you always seem to need a funnel when you do not have one. Then you vow to get a funnel for the next time. Do not bother. Just cut the top nine inches off a plastic bottle of cola. It makes an ideal throw-away funnel. Some of the larger bottles even have a handle on them which is even better.

Owen Jones, the writer of this article, writes on many topics, but is currently involved with researching the programmable crock pot. If you have an interest in cooking or crock pots, please go over to our website now at Large Crock Pots

There are few festivities celebrated around the world on the same fantastic scale that the Chinese New Year is enjoyed. This is an event that affects people all around the world. The celebrations are quite exotic and a lot of fun for everyone involved. One thing that many outsiders may not realize is that the majority of the aspects of the Chinese New Year celebrations have a very specific purpose and meaning. Even the food.

Whether you are Chinese are not, I ‘m certain that you could use a degree of good luck to make things run a little more smoothly in your life.

When it comes to cooking for a Chinese New Year celebration there are a few things you have to keep in mind. The dishes that are prepared each have their very own significance and a definite reason for being cooked.

Dumplings are supposed to bring riches in the New Year to those who eat them on this special day. Of course, riches is something that most people want to have and there are many means of doing so. Other foods that symbolize the attainment of wealth on the Chinese New Year are bamboo shoots, black moss seaweed, egg rolls, and oranges. This is just the start of the tutorial in the symbolic nature of food for the Chinese New Year.

Longevity or long life is something else that the Chinese famously long for. Eternal youth some may term it. The secret, they say, to a long life is the consumption of the right food as part of the New Year celebrations. Those foodstuffs include: noodles, Chinese garlic, chives, and peanuts.

Prosperity is attributed to foods such as lettuce, whole fish, and pomelo. In addition to success whole fish and pomelo are believed to bring abundance and togetherness (as in marriage or romance) during the coming year.

Chicken is the main course if happiness is the goal. In addition, chicken is associated with marriage, particularly when consumed with foods, which are considered to be dragon foods, such as lobster.

Those wanting children in the near future should add eggs, seeds (such as watermelon seeds) and pomelo - above all the last two, if you want a couple of children.

To end with, if good luck is what you most require, try to add a tangerine or some seaweed to your plate on this special day. If your run of luck has been really very bad recently, you may want to double up on your helping of both.

The Internet contains masses of delicious recipes to help you commemorate the Chinese New Year as traditionally as you can. Recipes for foods such as Jiaozi (Chinese noodles) and egg rolls are to be found online and they will go some way towards creating the proper atmosphere. Add a few lettuce wraps and longevity noodles and you will have a good starting point for a Chinese New Year meal.

The only other thing you need then to make your Chinese New Year celebrations go with a bang (quite literally) is fireworks. The Chinese New Year would not be the same without them, so choose your food carefully, either buy it or cook it (or both) and then let off your fireworks safely for a great winters evening’s entertainment.

Owen Jones, the author of this article, writes on many subjects, but is currently involved with the programmable crock pot. If you have an interest in cooking or crock pots, please go over to our website now at Large Crock Pots

The Basic Preparation Food: Dairy Products.

CHEESE.

Cheese is made from milk which has been naturally or artificially turned sour. The former method is brought about by standing the milk in a warm place and allowing natural, beneficial bacteria to turn the milk’s natural sugars into lactic acid. The second method is effected by adding an enzyme, usually in to form of rennet.

Colouring and salt are frequently put in too. The whey is then allowed to drain off and the curds are pressed into moulds where they are kept until ripened or cured. Some cheeses are subjected to pressure; soft cheeses are not. Curds are ripened or cured by a variety of means. The method, the quality of the milk, the breed of cow, sheep or other animal and the quality of its pasture and the type of bacteria all govern the final result.

Some local environmental conditions are unique and those areas are capable of producing cheeses that are not successfully copied anywhere else: for instance Roquefort and Camembert, although factories do attempt it. Some even have a measure of success: remember that most of the world’s Cheddar cheese now derives from the United States and Canada.

The constituent parts of cheese are roughly: 33% fat, 33% protein and 33% water with salt, colouring, sugar etc making up the other 1%. These proportions do vary from area to area as some manufacturers use full cream milk, others skimmed milk and yet others add extra cream. Yet others add extra sugar, although most do not. All cheeses have a high calcium content and can be considered ‘concentrated milk’ and stored in the same way.

Many people say that cheese must not be kept in a fridge and although storing in water, as for milk, is not a viable option, a cool larder is certainly ideal. Try the traditional method of suspending it from a hook in muslin in a cool, breezy place. If it is hot, moisten the cheesecloth with water to which a little vinegar has been added.

Cheese is often served in Europe with a salad or/and bread and is often dished up after or instead of the pudding. Hard cheese can be nigh-on impossible for children to digest and grating it first will make it more edible for them. Having been grated the cheese can be sprinkled on vegetable or fish soups or sauces; added to egg, pasta, rice and oatmeal dishes; put on baked potatoes or pastry; toasted on bread or put in salads and sandwiches.

How To Cook Cheese: A little known fact is that many people find cooked cheese indigestible and the reason lies in its structure. Here is why: cooked starch can be digested by the saliva in the mouth but other foods must pass to the stomach or intestines for this process. They are, however, broken up in the mouth. Digestion of protein begins in the stomach and is completed in the small intestine, while fat is not rendered soluble until it reaches the small intestine.

Cheese has a high fat and protein content, but when melted, the fat frequently covers the protein and stops the digestive juices reaching it in the stomach. This results in, its digestion is delayed until the fat has been absorbed by the intestines. Cheese can be made more digestible in the following way:

1] Combining it with some starchy food, because the starch will absorb the fat, not allowing it to cover the protein.

2] Adding seasoning. Cayenne Pepper or mustard will irritate the intestinal lining, causing extra digestive juices to be released.

3] Cooking briskly. This has the effect of preventing the protein from becoming tough and stringy and thus, harder to digest. You could also add the cheese late to sauces.

4] Adding alkali: so, large pinch of Bicarbonate of Soda per 75g (3 ozs) will help neutralize the fatty acids and make the proteins more easily digestible.

For the best gourmet Traditional Welsh Recipes, visit our website at http://welsh-recipes.the-real-way.com/ This article, How To Use Dairy Products Correctly: Part Two - Cheese is released under a creative commons attribution licence.

If you would like to lose weight, you must have a plan, a route map to success. This is called a program or programme. There are thousands of programs, but many of them are just just batty. If they sound foolish, they probably are. Have you heard of the ‘cabbage water diet’? It sounds daft and it is. You cannot only drink cabbage water all your life!

Although there is a lot of nonsense talked about losing weight, there are some truths that have a part to play in almost every program you choose to follow. One of these truths is that it is better to eat many small meals during the day (approximately 5-6), than to go all day without eating and then stuffing yourself at dinner in the evening. This is popularly called ‘grazing’.

Have you ever asked yourself why this might be so? Well, the fact is, that the average human body can only process about 250 calories per hour. If you eat more than that, you are almost certainly overloading your digestive system. This is why it is important, because if your body cannot use all the calories that you give it, it will stockpile them.

Your body can only use up what it needs to fulfill the task that it is active with, that is, what you are putting it through. If you are watching TV, a lot of of those 250 will be stored. If you are exercising, most will be burned up. It stores the remainder as body fat. Your body has learned through evolution that tough times will come, so it prepares for them. It is like us putting excess money in a savings account or people hoarding food if a bad winter is predicted.

However, these days in the West, we rarely face those lean times any longer. Therefore, that fat is never used up and we just keep adding to it until we decide, by choice, to limit our consumption of calories or increase our amount of exercise.

Knowing this information, what can we do with it? Well, if you were to want to lose weight, you ought to be consuming no more than 1,500 calories a day (or whatever your program tells you), so 1,500 divided by 250 is six. if you ate 250 calories every other hour, that would give you twelve hours.

Therefore, eating light but often would be a beneficial strategy or program to follow, because first of all, you are only providing your body with what it needs, when it requires it and secondly, you are able to better maintain a steady blood sugar level, which means that you iron out the spikes and troughs you experience in a normal day’s cycle.

Two hundred and fifty calories does not sound a lot, but it is surprising what it will stretch too, if you take the trouble to investigate. It is true that you will have to severely restrict some foodstuffs, like bread, pasta, rice and potatoes, but whoever honestly thought that you could lose weight by eating that stuff anyway?

If you do not have time to cook a number of times every day, look in your supermarket. There are loads of ‘250 calorie’ microwave meals. You don’t want to eat that? I can’t blame you. so get a good cookbook, which shows calorie content. You are at work all day? OK, eat some fruit, but choose wisely. It can be done, it only requires a little will and planning.

Owen Jones, the writer of this article, writes on many subjects, but is currently involved with lose weight programs. If you have an interest in losing weight, too, please go over to our website now at Why Can’t I Lose Weight? This article, Do You Sabotage Your Weight Loss Program? is available for free reprint.

The march to health and fitness is raging and plenty of people are getting in on it. Some people do it in order to have a beautiful body, some people do it because they are ashamed of their body as it is now, while others do it just to remain fit and healthy. As such, there are thousands of health programs on the Internet, in gyms, spas and fitness centres all over the world. Some are very - so dear that you will lose weight quickly, just because you have to work hard to earn the money to pay for these fitness programs.

You may not have to go to the gym or the spa or any fitness centre and spend much just to slim down and obtain that longed for sexy body. There are many books available in the bookstores] offering weight loss programs that seem convenient and cheap. However, the books are not cheap though. These weight loss programs are gaining immense popularity because of their publicity, testimonials and reviews and you may be confused as to exactly which one to buy. So before you pick which weight loss plan to follow, try reading the following precis of the most popular diet programs out today.

The Atkins’ New Diet Revolution by Dr. Atkins: This weight loss program encourages a high protein diet and less carbohydrates. You can feast on vegetables and meat but must not eat bread and pasta. You are not restricted on your fat intake so it is all right to pour on the (correct) salad dressing and freely spread on the butter. However, during the diet, some people may find themselves short on fibre and high on fat and cholesterol. Grains and fruits are also strictly limited.

The Carbohydrate Addict’s Diet by Drs. Heller. This diet plan also advocates following a low carbohydrate diet. It recommends eating mostly meats, vegetables and fruit, dairy and grain products. however, advises against consuming too many carbohydrates. So-called “Reward Meals” can be quite high in fats and saturated fats.

Choose to Lose: by Dr. Goor. It recommends restricting your fat intake. You are given a “fat” budget but you are given freedom on how to use it. It does not force people to watch their carbohydrate consumption. Eating meat and poultry as well as low-fat dairy and seafood is fine. You may also eat vegetables, fruits, cereals, bread and pasta. This weight loss plan is fairly healthy, because it recommends healthy amounts of fruits and vegetables and saturated fats. Watch your triglyceride levels though. If they are high, trim down on the carbohydrates and eat more unsaturated fats.

The DASH Diet. Recommends eating a fairly moderate amount of fat and protein but a great deal of carbohydrates. It was initially designed to lower blood pressure. The diet plan follows the pyramid food guide and encourages a high intake of whole wheat grains as well as fruit and vegetables and low-fat dairy. However, some dieters think it advocates too much eating to create a significant weight loss.

Eat More, Weigh Less: by Dr. Ornish. Mostly vegetarian fare and strictly low-fat. Warns to look out for low-fat dairy and egg whites. This diet plan is low in calcium and limits the consumption of healthy foods like seafood and lean poultry.

Eat Right for Your Type: This scheme is quite unusual because it centres its advice on your blood group. For example, it recommends lots of meat for people with the blood type O. However, diet plans for some blood types are nutritionally unbalanced and very low in calories. Furthermore, just for the record, there is no proof that blood type can affect dietary requirements.

The Pritkin Principle: It is focused on trimming the amount of calories by eating watery foods that make you feel full. Eating vegetables, fruits, oatmeal, pasta, soups, salads and low-fat dairy is fine, although it restricts protein sources to lean meat, seafood and poultry. It is healthy because it provides low amounts of saturated fats and large amounts of vegetables and fruits. However, it is low on calcium and restricts lean protein sources.

Volumetrics: It provides for eating fewer calories. It recommends the same foodstuffs as Pritkin but restricts fatty or dry foods like popcorn, pretzels and crackers. This plan is reasonably healthy given the high volume of fruit and vegetables as well as being low in calories and saturated fats.

The Zone: It is moderately low on carbohydrates but fairly high on proteins. It advises low-fat protein foods such as fish and chicken plus vegetables, fruits and grains. It is also a healthy diet but lacking in grains and calcium.

Weight Watchers: They recommend high carbohydrate meals, but are moderate on fats and proteins. A fairly healthy diet plan and very flexible too. It allows the dieter to plan his own meals rather than offering recipes, although there are WW TV dinners in the shops.

Are you interested in a rapid weight loss program? If so, please visit our website entitled Quick Weight Loss This article, Free Weight Loss Programs is available for free reprint.

There can not be many individuals who do not like their food, but the human race, being what it is, I expect that there are a few of them. However, for the remainder of us, cuisine is a font of daily enjoyment and, like drink, it is frequently used to denote a celebration. not only that, but various foodstuffs are used for the various meals or distinct celebrations.

Festive meals were undoubtedly planned around the seasonal foodstuffs available, but a number of foods were ferried enormous distances for the benefit of those who could afford them. For example, my father deemed it a grand treat to get an orange in his stocking on Christmas Day sixty years back. How the times have altered! Very few kids would think an orange a present, special or not, any day of the year in our time.

Nevertheless, the storage of food is still a daily concern and subsequently, I have written a few good tips on preserving food underneath, so that you will obtain the best from that which you have purchased or grown in your garden even a long while later.

Chicken Stuffed With Spoons: a great way of preparing chicken to be eaten at a cold buffet or in sandwiches, is to put as many spoons as possible into the cavity of the chicken (not silver or plated ones though). Then, place the chicken in a large saucepan or pot and bring the water to the boil slowly. Simmer for 10 minutes, cover and leave until the water is room temperature. The spoons will retain the heat and cook the chicken from the inside out. it will be one of the most succulent chickens you have ever eaten.

Roasted Crisp And Light: if you like crisp-skinned roasties, it is best to parboil them first, but that is only half the story. so, boil the potatoes for five minutes and drain thoroughly. Put the lid on the pan and shake it about violently. Bang it hard on the chopping block several times. The harder the better. Then put the parboiled potatoes in the baking tray with the meat or fowl to cook as you would normally.

Salad Soup: Do not throw away salad that has been soaked in salad dressing. Whisk it up in a food processor with a can of tomatoes of tinned soup. Add lots of garlic to taste and adjust the thickness to suit your taste. Chill it down and you will have one of the most delicious summer soups ever.

Curdling Cure: if your mayonnaise has curdled there is one sure fire way to bring it back to life. stir in a couple of tablespoons of Hellmann’s mayonnaise and your problem will be over.

Simply Scrumptious Topping: a really, quick, delicious and almost infinitely variable topping for a savory pie can be made in seconds. Choose the flavour you want from the crisp rack; puncture the bag to let our the air and then crush the contents in the gag. it really adds something to a pie. The same trick can be used on the bottom of a potato pie a Texan housewife told me.

Owen Jones, the author of this article, writes on many subjects, but is currently involved with researching the 2 quart crock pot. If you have an interest in cooking or crock pots, please go over to our website now at Large Crock Pots

If you decide that you want to keep to a traditional style diet, as a rule of thumb, you ought to find a weight loss plan that is rich in fresh fruit and vegetables; low-fat dairy products; white meat and fish; whole grain cereals and plenty of drinking water and by that I mean at least eight to ten 250mm glasses a day.

Being heavy can cause a lot of other problems, besides it being a problem in its own right. Obesity makes rapid movement, stretching and reaching tricky. Surplus sweating can be an embarrassment and it can result in rubbing. The range of fashionable clothing obtainable can be restricted too. In addition to these problems, studies have shown that being overweight invariably leads to health problems such as high blood pressure, cardiac issues, sleep apnea and diabetes.

The only resolution to this bundle of problems is to lose those extra pounds around your waist by starting on a healthy weight loss diet plan and following it faithfully. I will give you a few general pointers below to help you slim down and reduce the risk of spending your later years running in and out of hospital.

Nearly all of the traditional weight loss diet plans suggested by dietitians and nutritionists begin with the simple exhortation to reduce your food consumption to the quantity you require to carry out your every day routine. The problem is that it sounds easy, but it is one of the hardest things to accomplish. It takes a lot of willpower on your part. However, you could start by eating and drinking three-quarters of what you normally consume. Once you can handle that, reduce the percentage again.

Try to make every calorie count. By that, I mean, if you are going to eat 200 calories, make certain that they are contained in food that will do you good and keep you feeling full. A bar of chocolate will give you a blood-sugar rush for 20-30 minutes, but a doorstep of a cheese and salad sandwich made from whole wheat bread washed down with a glass or two of water will give you plenty of fibre and vitamins and fill you up for a couple of hours.

It is always a good idea to keep a journal of what you consume and when. This way you can compare days and weeks and see what works best. It also helps if you are reducing your consumption in stages. Mark what you eat with the number of calories in that portion. If you do not know accurately, guess it. Writing something down is better than nothing.

The next part is the part I don’t like - exercise. Regular exercise. The good news is that it does not have to be too much. Two thirty minute walks a day is pretty useful. Once in the morning and once in the evening. Or walk in your lunch time and after your evening meal. If you like, regular visits to the fitness center are even better, but they are also easier to skip or give up altogether.

Owen Jones, the author of this piece, writes on many subjects, but is currently involved with lose weight programs. If you have an interest in losing weight too, please go over to our website now at Why Can’t I Lose Weight? Free reprint avaialable from: The Best Ways To Lose Weight.

In the West, alcoholic beverages are never far away from the arena at festive times, but do we aways know how to get the most from these costly luxuries? Too many people these days just think its a question of ‘getting as much down as possible in as little time as possible’. This is the wrong approach.

After all, most people realize that a good meal does not consist of eating as many chips as possible in fifteen minutes, so why should that principle not apply to having a drink too? You will get far more pleasure from a bottle of wine, if you spend an extra dollar on it and drink it slowly with a friend and some appropriate food than if you swill down a cheap bottle of plonk on your own. It makes obvious sense, but not everyone realizes it.

So, with that idea in mind, I have put together a few tips on how to get more pleasure from your alcoholic drinks, if you are old enough and of that frame of mind.

Gin and Vodka - if these white spirits are your favourite tipple, always keep the bottle in the fridge, not the drinks cabinet. Keep the mixers in the fridge too. That way the ice will survive longer and you will not be tempted to have to swig it down before the ice melts. If you are having friends around, go one step farther and put the bottle in the freezer. It will not go solid. You can even cut the top off a plastic cola bottle, put the bottle of gin or vodka in that, fill it with water and then freeze it. Take off the plastic bottle and you have an attractive “collar of ice” around your bottle.

The Last Tot - five minutes or so after finishing a bottle of spirits, tip it out one more time and the bottle that you thought was drained will deliver one more tot of contents. It is not a lot, but it is a pleasant free surprise. The same works for many alcohol based items including underarm roll-on and perfume.

White Wine - white wines taste best when they have been gently chilled over a prolonged length of time, but if you get taken by surprise visitors, put the bottle of wine in a container of ice and cold water. Try not to have to put it in the deep freeze, it is too severe, but if you have to, then ten minutes is all that it takes.

Port - it is always better to decant port and older, heavier red wines, because of the dregs that may be at the bottom of the bottle, which tastes horrible and because it assists the aeration of the wine. However, it is not always easy to see when the lees are coming. The books say to use a candle, but they were written a hundred years ago. The strong beam from a flashlight is much better. Try using a Durabeam because its rotateable head allows it to be aimed more precisely.

Decanters - sometimes the stopper becomes stuck fast. Tap it with another glass item and it should come loose. If not, run the neck of the decanter under hot water for a few seconds and it will come out.

Labels - if you store your wine in a damp place where the labels are likely to rot or fall off, spray them with hair lacquer first.

Owen Jones, the author of this article, writes on many subjects, but is currently involved with researching the programmable crock pot. If you have an interest in cooking or crock pots, please go over to our website now at Large Crock Pots

There is nothing intrinsically wrong with wanting to be slimmer just to have a sexier body. Many people have moulded their physiques to make them look more healthy and more desirable. However, there is no way to attain this new look in a day of two. The problem is that most people do not want to wait, they want it now.

This can lead to these people making rather rash and, it has top be said, rather silly decisions. They are not willing to wait and they are not willing to work for what they want. This is why so many people turn to rapid weight loss diets. Some ‘guru’ brings out a new fad diet and a good proportion of the ‘I want it now’ crowd jump on the band wagon. Only to be disappointed again within the year or less.

Speed diets or rapid weight loss diets tend to put out impressive advertising copy that is very hard to resist. However, all diets, no matter which one you choose, Weight Watchers, Atkins or fad diet, depend on overweight people making lifestyle changes in order for them to work permanently.

There is a very apposite saying: if you always do what you always did, then you will always get what you always got. That says it all. You can lose weight with all but the stupidest of diets, but if you go back to your old ways when you hit your target weight, you MUST slowly, but gradually creep back to your old weight.

If you give your body more calories than it needs, it will store them for when it does need them. The problem is that that day never comes for too many people, because they never exercise themselves. This is especially true of fad diets like the ‘cabbage water’ diet. Yes, you will lose weight on it, but you would lose weight by fasting whatever you did. For a while, and then you might get sick. For a diet to work, it has to be flexible and enjoyable enough for you to be able to stick with it for the rest of your life. Make no mistake, dieting is long-haul.

Many rapid weight loss programs actually only squeeze the water out of you. Just like a wet sponge. But a good dieter maintains his or her grip on that sponge, not letting it soak up water again. The problem with short term dieting, is that you let go of the sponge underwater.

This is why serial dieters first lose weight and are happy; then finish dieting, go back to their old weight and become depressed. In that state of depression they are suckers for the advertisers of the next latest craze diet. In other words, they are being manipulated and literally squeezed dry, but of their money too.

These silly rapid weight loss programs also include fat loss pills. They are not making you lose fat, well, maybe a tiny amount gets washed out with all the excess water you are carrying. They are only diuretics under another name. How many pills would I sell if I called them diuretics? How many more would I sell if I called them miracle fat loss pills?

Type the word diuretic into a engine and find out more about them. They are all around you in mild healthy forms. A diuretic will essentially cause your body to lose more fluid than was in the diuretic. Tea is a diuretic, for example.

This list of these dopey dieting aids to rapid weight loss goes on and on, but someone must be buying them and you can bet your bottom dollar that it is the sad, depressed dieter who let go of the sponge.

Slimming soap! Slimming soap is being advertised as being a rare Eastern remedy for corpulence. Well, let me tell you, I live in the East and I have never seen it here. Asians are slim because they do a lot of physical work and do not come under the pressure to eat junk food that Westerners do, although that situation is changing rapidly too.

Magnetic weight loss earrings, I ask you! Even being inebriated without a present for your wife ten minutes before Christmas Day is not a good enough justification to fall for this one, surely? The advertisers say that the secret of this set of earrings is that they are magnetic.

Well, if you believe this, why not get a pair of $1 children’s toy magnets or even a couple of fridge magnets and put one in each hip pocket? Two? Well, after all, you would not want to lose weight from only one side, would you? You would be lop sided.

Just keep this in mind, when you are looking for a rapid weight loss diet: there ain’t one ( that will work for life). If you are putting on weight, then your lifestyle is wrong and it is up to you alone to change it.

Owen Jones, the author of this piece, writes on many topics, but is currently involved with how to lose weight online. If you have an interest in losing weight too, please go over to our website now at Why Can’t I Lose Weight?