The daily calorie intake for every young athlete should be congruent with the sport they play, their gender and age, and also their size and shape. Even children in Aspen, where there may not be many warm weather sports year round, need sufficient energy for skiing and snowboarding. Young athletes, even more than regular young people, need more energy and calories for their growing bodies. If a young athlete has far too few calories than is needed for the body to develop, it could even be damaging to their bodies. It is said that the average girl and boy athletes under the age of 13 need about 2000-2300 calories per day, while girls from 14-18 may need about 2400-2500. But it is no surprise that as the young male’s body grows at a rapid pace, the young athlete needs even more calories to keep up. The average caloric intake for a young male athlete 14-18 years old is about 3,200 calories a day.

Now just because the young athlete needs more calories than a normal person this doesn’t mean that all calories are good. Carbohydrates are the young athletes’ best food source. Carbohydrates work to rapidly break down blood sugar (glucose), which is the body’s primary energy source. The brain, nervous system, and largely all the muscles are fed primarily by glucose. Inadequate carbohydrate intake can lead to fatigue, low energy levels, not to mention a less than optimal performance. It is important for a parent to know, however, the proper intake of carbohydrates in relation to other foods. Carbohydrates should make up around 60% of your young athlete’s diet, with starches and grains being the bulk of that 60%. These are foods like pasta, breads, potatoes and rice.

The young athlete’s body also needs a steady supply of protein as well. Proteins are the building blocks of young muscles and other body tissue that is most vulnerable during this young age. Protein is a less efficient energy source than carbohydrates, but it is no less important. Protein should take up roughly 15-25% of the daily total calories with foods like fish, eggs, lean meats, and poultry being eaten regularly. Fats are important to the young athlete’s diet as well. Good sources of healthy fat are meats, olive oil, nuts, and some dairy products.

Whether you have children in Aspen or New York, whether they play winter or summer sports, make sure your young athletes are getting the proper nutrients so they may enjoy their favorite sport even more.

If you liked this article, tell all your friends about it. They’ll thank you for it. If you have a blog or website, you can link to it or even post it to your own site (don’t forget to mention www.kiddiecookers.com as the original source.

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Most people think the average cooked diet based upon official food pyramids is just fine. Some eat predominantly fast food. Others advocate veganism (eating only plant foods), or lacto-ova vegetarianism (plants plus milk and eggs). There are also proponents of special foods such as fresh juices, soybean products and macrobiotic cooked grains and rice.

Everyone can make arguments on behalf of their beliefs. They can cite examples of people who have escaped disease and lived long. Some argue morality and ethics, such as those who say sentient animal life should not be sacrificed for food. Others set their eating practices by the standards of holy writ that eschew certain forms of foods and sanctify others. Others just eat what tastes good and that’s logic enough for them.

Eating beliefs seem to take on an almost religious character. People feel guarded and pretty zealous about food and don’t like others meddling. But since health is intimately linked to what we take into our mouths, thinking, honest reflection and willingness to change are in order.

It is easy to be deceived because wrong food choices may not manifest their full impact until late in life. Nutrition can even pass through genetically to affect later generations. In this regard, food ideas are also like religion in that hundreds of different sects can each claim to have the truth. But none of them needs to fear disproof since adjudication will not occur until everyone is dead and gone to the afterlife.

The body is extremely adaptable and will attempt to survive on whatever it is given. If the food is incorrect there is usually no immediate harm. But the body will eventually be stressed beyond its ability to adapt, resulting in disease, degeneration and loss of vitality. Unfortunately, such consequences are so far removed in time from the eating regimen that caused them that few understand the relationship.

So be careful before subscribing to bold claims about what is or is not good to eat. The true test of any health idea lies too far out into the future. Our best hope then is to be well grounded philosophically before we slide our legs under the dinner table.

How do we develop a healthy eating philosophy and sort through all of the competing eating ideas? I am going to explain here a very simple principle that is so reasonable you need not even look for proofs. Follow along with me and see if you don’t agree.

Consider the following three premises:

1. Just like a tree is genetically adapted to absorb certain nutrients from soil, and a lion is genetically adapted to thrive on prey, and a deer is genetically adapted to browse on vegetation, so too, are humans genetically adapted to certain kinds of food.

2. The majority of foods we are presently exposed to are a product of the Agricultural/Industrial Revolution and occupy a small part of the genetic history of humans. (Refer back to the 276-mile time-line in which only a few inches represent industrial-type eating practices.)

3. The natural, genetically adapted to food for humans must predate them. In other words, how could humans exist before the food they needed to survive existed? We were completely developed biologically prior to agriculture and any method of food processing. That means whatever diet archetypal humans ate was the perfect diet because that was the diet responsible for the existence and development of the incredibly complex human organism. That diet was the milieu, the environmental nutritional womb, if you will, from which we sprung.

If you consider these three premises, the logical conclusion derived from them is that the best food for humans is that food which they would be able to eat as is, as it is found in nature.

Our tissues were designed to be bathed in food nutrients derived from natural living foods, not with dyes, preservatives, synthetics, nutritiously barren starches and refined sugars and oils. Make no mistake; if we are not eating according to this principle, our bodies are in constant deficiency, imbalance and toxin exposure. The result of generations ignoring this principle is an epidemic of obesity, chronic degenerative diseases and the exhaustion of our digestive processes.

A feature of all natural food is that it is raw – alive if you will. This is consistent with the Law of Biogenesis that says life can only come from preexisting life. Life begets life. In spite of scientists’ dreams to the contrary, we have never observed life springing from non-life, nor have we ever even been able to create life from non-life in a laboratory. If we eat living foods, we enhance our own life. If we eat dead, devitalized foods we become devitalized and dead. Granted, this will not happen all at once, but as the adaptive reserves are exhausted we become just like the dead food we eat.

So a fundamental feature of our natural diet was that it was raw. Yes, even the meats, organs, eggs and insects – raw. Remember, we’re far back in time, even before the use of fire (much less the microwave, stove, oven, grill, deep fryer or extruder). Studies of the diets of past cultures and today’s still-primitive societies reveals that they ate exactly as their genes and the environment dictated.

We were not suddenly dropped from outer space onto Earth with fry pans, matches and rotisseries. We began on the forest floor, not in a line to a fast food counter. We had only our natural bodies in a natural world, exactly like every other creature. Every other organism on Earth eats raw foods exactly like they are found in nature. Do you think nature doesn’t notice our decision to change all that?

Would tofu qualify? No, because tofu is found nowhere in nature. Would oatmeal porridge qualify? No, because oatmeal porridge is found nowhere in nature. Would hamburgers, French fries, pop, breakfast cereals, granola, canned foods, candy, sports drinks, muscle building powders, vitamins and minerals, mashed potatoes, carrot cake, croissants, bagels, Jolly Ranchers, Ding Dongs, Cocoa Krispies, Good ‘n Plentys or Fig Newtons qualify? No. None of these are found as such in nature.

For those of you who are by now panicking (if not gagging) at the thought of eating raw foods, yes, there is danger of food-borne pathogens. But if you are careful and clean, the danger is far less than the danger of a lifetime eating devitalized processed foods. Raw natural foods must be safe or our ancestors would have not survived and we would not exist!

It is a choice. When faced with a choice, why not opt for the wisdom of nature? Is it not strange we are the only creatures on the planet to cook our foods? Is it a wonder, given this, that we succumb with every imaginable chronic degenerative disease virtually unknown in creatures eating the raw natural diet?

Simply think of yourself placed in nature in the total absence of modern technology. Ask yourself the question, what would I eat… and what could I eat? You could eat and digest fruits, nuts, insects, a few plants, honey, worms, grubs, eggs, milk and animal flesh. These are about the only food substances in nature humans are capable of digesting without technological (including fire) intervention. These are, in fact, the very foods that are the mainstay of nomadic primitive societies. Only when these foods become scarce do unpalatable, inedible foods such as most grains and vegetables become cooked and processed to change their palatability, neutralize toxins and increase digestibility.

So that is where we have been. But does this have anything to do with us here today in the 21st century microwave age? It has everything to do with us because it is this expansive historical context that served as the womb that shaped and defined us. It is this natural wild setting that occupies the vast majority of our history and predominates our genetics. It is the incubator within which life on planet Earth has developed.

What would have been the predominant food in the wild? Likely prey. Envision yourself placed back in time in that setting with a family to feed. You would be looking for the most calorie- and nutrient-dense foods you could find. That would not be a few wheat seeds, some grass or a root. You would let the herbivores do all the grazing and digestion with their specialized stomachs that are capable of converting essentially any plant material into edible protein and fat. Then you would eat them. I don’t like that either, but that is the way it is.

Pretty simple isn’t it? We should eat what nature provides that we can digest. Yet this is not explained in nutrition textbooks, and PhD nutritionists graduate without even grasping it. It cuts through all the theory, belief, and guesswork. It matches our natural bodies with our natural food.

Our immersion in modern cookery and food processing has misled us. Foods such as granola, tofu, cauliflower and lettuce, which are marketed as the ultimate health foods, are in fact not natural human foods at all. These products either do not exist in nature, are so scarce as to never possibly be a sustaining food, or in their raw precooked form are unpalatable and even toxic.

For example, raw soybeans contain a variety of chemicals that can stunt growth and interfere with the body’s digestive enzymes. Eat enough of them and you’ll die. Modern grain products are a result of agriculture and in their raw form are unpalatable, indigestible and also toxic. In nature one would never find enough kernels of rice, wheat or barley to even make up a meal, even if they were edible in their raw form. (Sprouted seeds and grains are an exception to this since they are digestible, raw and nutritious.)

Who, if they were really, really hungry – and options were available – would eat raw broccoli, cauliflower or lettuce? These foods are only now made palatable by cooking or doctoring with manufactured dressings.

Now this creates somewhat of a dilemma. Knowing what our natural diet is and consuming it are two different things. We are so acclimated to the modern diet that the notion of eating raw meat, for example, is nauseating to most. Nevertheless, as evidenced by primitive (but nutritionally advanced) peoples, raw meat and organs can be eaten with great nutritional benefit to humans, and they are totally digestible and nontoxic. Some cultures even bury raw meats and let them rot (ferment) and then consume them with gusto. These societies are robustly healthy until modern foods encroach. Then, like a dirty bathtub ring, modern degenerative diseases decimate those people at the periphery in contact with modern foods.

It would be very difficult today to achieve the ideal raw, natural diet. But if the basic principle is kept in mind it helps remind us of our origins and points us to the appropriate, genetically adapted-to foods.

This does not mean no processed or cooked foods should be eaten. It simply means that consistently doing so will stress the body’s genetic capabilities and will ultimately result in less than optimal health.

Look around the grocery store (usually the outside aisles) and consider what it is that could be eaten in its natural state. Increase the proportion of those foods. Processed foods should be chosen that compromise natural principles the least and are as close to nature as possible. They should be whole foods, packaged carefully to protect nutrient value and be free of synthetics, refined oils and sugars.

For example, whole milk yogurt that has not been homogenized or pasteurized is ideal. The same thing pasteurized would be next best. The same thing pasteurized and homogenized next. Worst would be non-fat, pasteurized, homogenized, artificially flavored and sugared yogurt (which is, of course, what the majority eat because it tastes most like what they are used to – candy).

Eat the best foods you can find in variety and moderation and you will be doing the best that can be done.

There, you have in a nutshell what has taken me decades of research, study and thinking to discover. It is simple and obvious, but that is the way of all great truths.

For further reading, or for more information about, Dr Wysong and the Wysong Corporation please visit www.wysong.net or write to wysong@wysong.net. For resources on healthier foods for people including snacks, and breakfast cereals please visit www.cerealwysong.com.

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There is almost as much contention with this as there is when it comes to humans. There are so many species of dogs now, and mixed breeds keep on appearing. Yet some people still say we should feed dogs like their ancestors. They say that the only biologically appropriate food for dogs is what wolves ate. Obviously the intention here is to push raw diets, but with wolves in the wild, this begins and ends with meat, some berries and grass if they feel unwell. Firstly, there is no evidence as yet to say that dogs come directly from wolves (there is a lot of DNA that does not match) and popular theorist like Darwin have said that it’s just as likely that they came from Jackals and Coyotes. Dogs are not wolves. This is highlighted by the fact that some breeds of dogs get quite unwell when fed good quality raw meats. Dogs, like humans, are incredibly domesticated and interbred, and though this doesn’t mean they should be eating like wolves, it doesn’t mean that they should be eating highly processed, artificial, chemically enhanced rubbish either. Secondly, have you ever heard of a wolf tucking into some broccoli and eggplant? But there are merits to this approach, but only when the supporters of it contradict themselves by saying we should feed our dogs raw fruits and vegetables.

Saying dogs should eat like wolves, is a bit like saying we should be eating like apes. I can’t remember ever seeing an ape go fishing, yet fish, for most people, is incredibly beneficial for health and well being adding important, necessary, elements to our diets. It makes sense that, as with humans, vegetables, fruits, and some whole grains can be really beneficial to dogs. Most dogs are omnivores, and some dogs do better on an all vegetarian diet. Founders of the holistic vet movement, such as Dr. Richard Pitcairn and Juliette DeBairclay-Levy, have always pushed the importance of these food sources. These ingredients have been time-tested for decades. Whole grains (not corn and preferably not wheat), fruits and vegetables are a wonderful addition to a balanced, biologically-appropriate diet. So, it seems that the best food for your dog would be a homemade meal consisting of all natural or organic, biologically appropriate food consisting of a mixture of meat, whole grains, vegetables, and fruit. (Did you see I didn’t say raw? Just be aware, some veggies and meats can be harmful to some breeds if not cooked so as to either kill bacteria and reduce fat content of the meat, and break down some toxins that sit in the hard skins of some veggies – that’s why humans shouldn’t eat raw broccoli either! Knowing that an all natural or organic meal made at home is considered the best, it still doesn’t address the question of balance. Feeding your dog with quality ingredients is a great beginning, but how much of each is right for your pet?

There seems to be little consensus on the general nutritional requirements for dogs. Experts who have spent years and years researching this have come to varying conclusions. Some experts purport that each breed needs to be fed a breed specific diet. This may be a little too specific for some but I think it’s heading in the right direction.

This is the approach that seems most realistic and appropriate to me because it mimics the approach to human nutrition that I follow. Through years of personal training and helping people achieve optimal health and well being, I discovered Metabolic Typing. It is the only nutrition and lifestyle approach that I’ve found that truly treats each person as an individual. One of its best attributes is the process you go through to fine tune diet and lifestyle requirements on a continual basis. There is a lot to learn from this approach. It is person specific, and is current in that you re-test yourself every sixth months to check your requirements at that time. Our lifestyles and environments change, as do our pets, so it makes sense to re asses our dietary intake regularly, and our pets’ to see if they’ve changed. Only in this way can we, as humans, maintain a proper balance. It makes sense for this to be the case with our pets.

Just like human beings, each dog is a unique individual. Yes they’ll have similar characteristics and general dispositions as their dominant breed and the genes they’ve inherited from their parents, but they’ll also have unique characteristics given to them by nature, and their environment. It seems fairly obvious to say then that no pre-made dog food can claim to be THE best, unless it has been tailor made for your pet by a specialist (there are a few people on the web that do this). But…. there are plenty of pet food companies out there which are well within their rights to call their pet food superior. Most of these suggest mixing their all natural or organic food at home with ingredients that are missing from their food, to prepare a fresh home made meal. The ingredient specifics of these and their importance are debated, but on the whole, the less processed the food is the better. Look for ingredients made up of whole foods (foods that haven’t been altered). So how much is enough?

Without getting breed specific, and understanding that I follow those experts who suggest macro nutrient levels to be specific for your breed of dog, here are the generally agreed upon amounts.

• The protein percentage should be about 1/3 or more of the whole meal. Meat is the obvious choice for the bulk of this macronutrient. (Some dogs don’t handle meat well).

• Fat should make up about 1/5 or more, dogs process good fats well. There is a reasonable amount of natural fat in meats, so you shouldn’t need to watch this macronutrient nutrient too closely if feeding meats to your dog.

• That leaves a little under ½ the rest should be veggies, fruits, and whole grains (not corn, and preferably no wheat).

What is the best food for your dog? The simple answer, if your dog’s health is good, vet bills aren’t streaming in and its coat is healthy, then change may not be necessary. Be aware though that a lot of the conditions and diseases that commercial pet foods cause build up over time. If you are suspicious that there is anything at all wrong, or you just want to see if you can give your best friend even more health and vitality, then the time is right to start preparing all natural or organic home made meals from meat, veggies, fruits, and whole grains (minus corn and wheat). Check with a holistic vet near you, and the valuable expert resources on the internet for recipe ideas and do’s and don’ts. Just remember, as with humans, balance is the key. Some raw and some cooked, but all natural and organic, should keep the vet bills at bay, and your pets’ ready for play!

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First of all, it has to be said that one of the most fun parts of trying seafood is to do it yourself. Barcelona has many markets with extremely fresh produce and with the extensive range of self-catering accommodation in the city, such as tourist apartments, it0s great fun to pick up some local produce and make a meal in, or prepare a barbeque on your terrace. Gone are the days of worrying about properly cooked fish, or seafood which might disagree with you – Barcelona’s fishmongers are the happiest in recommending different ways to prepare your catch of the day, and personally, I have learned many techniques of different ways to prepare fish and seafood from many friendly fishmongers. The famous Boqueria market on the central Las Ramblas street is a great stop to view different types of seafood and fish, but the Barceloneta and Sant Antoni markets are equally central, stocking the same produce and are often less crowded. Whether it’s ingredients for Paella, a Peruvian cebiche or fresh sardines for the barbeque – head down to the markets early and stock up on the catch of the day.

If you prefer to be waited upon, then you’re spoilt for choice in Barcelona. With so many seafood restaurants to choose from, and every city guide book often choosing different ones, I’ll try and recommend a few of my own experiences and some of the un-missable spots, too.

The old fisherman’s quarters of La Barceloneta lie right next to the beach and those narrow streets have some of the oldest and most established restaurants serving the freshest fish and seafood to this day. So when the new red-brick building which now houses the Catalan History Museum was commissioned, there was to be space underneath for the select few restaurants from Barceloneta to choose their spot. In a nutshell, the best places in the old fisherman’s neighbourhood were given their choice of restaurant space. Now, since then, in my opinion, some of those restaurants have let their standards slide a little, given the fact that they will easily fill tables on their terraces on a summer’s day due to the prime location. This is all apart from one – El Merendero de la Mari – which has maintained the best standards since “Mari” used to make the broth for the Paella and those Mariner’s mussels. For me, they just have got everything right, from the waiters and the crockery and cutlery (sounds stupid, I know, and I’m no restaurant critic, but things like that stick in your mind!) to the wine and the speed of service.

Just along the way from El Merendero, and of a completely different ilk, is El Rey de la Gamba. Here it’s a much more modest place, with paper napkins, waiters who shout the orders back to the kitchen, and the like, but it’s always busy, and they have a great turnover of the fish, so it’s always fresh. The biggest reason for me including this place as well, is that the portions are huge! Often we have gone in a group of four and ordered a seafood platter and Paella for two – and had plenty of leftovers for a doggy bag, too!

Staying in Barceloneta, is the new addition to the Michelin restaurants in the city –  Lluçanés which moved to the Barceloneta Market earning itself a star in the process. Here Angel Pascual does what he has been doing best for 16 years at the other location, providing hearty, earthy ingredients in interesting combinations.  Perhaps one of the other classic restaurants (that also used to be Michelin starred) is one of the only places outside Barceloneta which does great seafood – Botafumeiro. For nigh on 30 years, Wacky chef Moncho Neira and his team up on Gran de Gracia have been proving that you don’t need to be next to the port for great seafood.

The heavy consumption of red wine is given most of the credit for keeping the nation of France populated but it is a member of the flavonoid family called resveratrol that is at least partially responsible.

This previously little known plant substance has been shown to inhibit the formation of blood clots and the bad cholesterol [LDL] which in turn reduces the risk of stroke and heart disease; studies also reveal that it seems to block the formation of cancer cells.

There is a twist here. It was thought until recently that the resveratrol was one of the antioxidants in red wine that was helping eliminating the destructive free radicals in our bodies. However, recent evidence from cell culture experiments suggests that many of the biological effects of flavonoids are related to their ability to regulate what are called cell-signaling pathways.

The difference is that, in general, antioxidants fight disease and disease potential. In contrast, the cellular regulation of genes may make us more efficient, disease resistant and less susceptible to the overall aging process. In other words, we are not working with a normal antioxidant.

The question on many peoples minds is what is the best way to get it? The best food sources for resveratrol are red grape seeds and skins, blueberries, cranberries and peanuts. That’s right, peanuts. As far as portions go, 2-3 cups of peanuts will give you the rough equivalent of one glass of red wine.

I know what you are thinking. Eating grape seeds and skins or pounds of peanuts each day doesn’t sound appetizing. Unfortunately drinking 10-20 bottles of red wine per day isn’t either.

Modern farming methods have reduced the overall nutrient amount in wine by a factor of at least 5 since World War Two so what used to work is now not as practical. So what do we do? The good news is that the cellular regulation of genes I mentioned earlier is accomplished with very low doses of all the red wine flavonoids.

It is very possible then to find the best food sources for resveratrol in a multi nutrient supplement. However it should have several qualities.

1] We want trans which is natural as opposed to cis which is synthetic.

2] We want a high potency of around 50% of active ingredients. This should give you a total of 10mg to 50mg which is ample. This can be tricky because most supplement companies prefer not to tell you their potencies.

3] We want the other enzymes, vitamins, flavonoids and amino acids to combine together or they will not work as well.

4] We need an enteric coating which allows the sensitive nutrients to get through the stomach and into the small intestine.

In conclusion, keep eating your fruits and vegetables but in order to get the maximum practical benefits add a balanced well thought out supplement.

In the cities, you can find several eat-in and take-away Asian food shops that offer a multitude of Indian and Chinese dishes. This has resulted from the high count of Asian immigration to Australia, and of course the long existence of the Chinese community in Australia.

Australian cuisine inherited its nature from British cooking. From pies, to grilled meat chops, slightly cooked veggies, and chips, Australian food has evolved progressively. It is now able to accommodate the dishes from the varied cultures in their land. Modern Australia is a term coined for it that includes the embrace of their multicultural culinary influences. Ever since the fusion of varied cultural dishes, the best restaurants in Australia have taken Mediterranean, and Asian cuisines to be part of their serving menu.

The most common food that you can order in fast food stores is the “Australian Hamburger”. This has become an iconic food item in Australia as this offers a wide variety of hamburger fillings anyone can choose from. Obviously, the persistence of fast food chains remains to be a legacy of Australia’s British traditions.Still popular choices among Aussies are the American food chains such as KFC, Pizza Hut, Subway, and McDonalds. Australian restaurants have also came up with their own versions of fast food eat shops like Chicken Treat, Eagle Boys pizza chain, and Red Rooster.

There are several good places to dine in Australia’s varied food shops. The best restaurants in Melbourne are often listed in restaurant guides and directories to help you decide where to have a hearty meal. Whether you want it simple and common Australian food, or a different flavor of another culture’s dish, the best restaurants in Australia are able to accommodate multicultural cravings. As Aussies enjoy a laid-back lifestyle, it is no doubt that they indulge in good culinary offers any time of the week.

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Resveratrol is an active ingredient that comes from the Japanese Knotweed plant or the ko-jo-kon. The plant grows abundantly in the Japanese region. The plant was recently discovered in the late 1900s. Nowadays, there are new startling discoveries with this active ingredient. In fact, scientists believe that there are countless health benefits that you can acquire from it.

There are many studies that show that resveratrol prevents and reduces the growth of cancer cells in the body. This compound consists ingredients that inhibit the transformation of healthy normal cells into abnormal cancerous cells. This is good news for those who are suffering from this condition. Resveratrol might help lessen their pain.

Another study shows that resveratrol prolongs the aging process. Its anti-oxidants properties help in fighting pollutants that cause damage to your body cells. Who needs the fountain of youth when you can take resveratrol a day to keep your body rejuvenated and healthy? However there are still ongoing researches with regard to this claim.

But there are conclusive proofs that link resveratrol in improving heart and blood circulation. Scientists claim that resveratrol prevents the blockage of arteries in your heart and blood system. This avoids harmful illness like heart attack and stroke.

This active ingredient also helps in sperm production. The main cause why low sperm production exists is when there is excessive production of estrogen. Resveratrol controls the production of estrogen in men. This will result in more production of testosterone leading to increases and stable sperm production.

Now, let’s see what are the best food sources for resveratrol.

Aside from the Japanese Knotweed plant, the other best food sources for resveratrol are available in the products that can be found in the market. Some of these products are grapes, peanuts, blueberries, cranberries, mulberries and raspberries. Resveratrol is primarily found in the skins of fruits and vegetables.

In fact, the skins of grapes contain the most content of resveratrol. That is why; health experts recommended you to consume more glasses of red wine. Red wine is good for your heart condition.

A better option is to take a multi nutrient supplement containing this and other beneficial natural substances. You won’t need to then eat copious amounts of these foods daily to be able to derive all the health benefits. Just taking a couple of pills a day should be enough.

So there you have it. The best food sources for resveratrol and a simple yet effective way to make this amazing substance a part of your daily health regimen. Visit my website now to find out where you can get one such effective supplement.

The American tourism industry is booming and the rise in the number of foreigners visiting has led to a huge success in local restaurants. The U.S. has always been a melting pot of cultures and cuisines. No need to travel the world for a specific cuisine, you can find it right here–Chinese, Italian or a steak right off the grill.

There are many online restaurant guides that list with reviews all local options to dine. From the sandwich shop to the award winning restaurants, you can always find a place that prepares and sells the food you want at a reasonable price.

Whether you are exploring Chicago or chilling out on a sandy beach with clear water in Hawaii, you want to try out some local dishes. You can find these local dishes by visiting a reliable restaurant guide site and search using your preferences as keywords. You will get a detailed list of options to fit your style and budget.

Bon Appétit

Instead of skipping meals, what you want to do is eat smaller meals, six or seven, throughout the day to keep your metabolism active and burning the calories. Small snacks are also beneficial, but only healthy ones will do. The following foods are great to boosting your metabolism and to lose belly fat.

Lean Meats (Turkey is great) and Fish (especially Salmon and Sardines which are high in Omega-3) Non-saturated Fats such as Nuts, Olive Oil, Apples, Berries, Pears and Citrus Fruits Oatmeal and Whole Grains Broccoli, Cauliflower and Hot Peppers Soup Protein Foods like Eggs, Beans and Peanut Butter (but watch for additives, try to buy natural peanut butter instead) Green Tea Water (keeping hydrated is important. water also flushes out toxins and staves off hunger)

This is only a small list of the best foods to lose belly fat. By doing a search, you can find many more foods to raise your metabolism and lose weight.

Healthy fats, such as Omega-3, have fat-burning qualities. They can also decrease your body’s fat-storing ability. Citrus fruits have Vitamin-C, which is also proven to break down fats. The latest craze has been Green Tea, which has been found to posses a number of benefits including cancer and cholesterol fighting properties and fat reducing capabilities. Water is the most important thing to remember and has many health benefits from flushing bad toxins to keeping you hydrated.

As you can see by finding the best foods to lose belly fat you will not only melt pounds, but you will feel better too. By eating healthy and more often, you will keep your metabolic rate up and this will burn more calories throughout the day. Ideally you should eat small portions and a couple of snacks (Remember healthy. Donuts are not considered health food). A handful of nuts or berries is a good way to keep your metabolism working.

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The Wine magazine has a top 100 list that comes out every year and to be on this list is a highly coveted thing. The list for 2008 is as follows:

Eastern Cape

Smokey Swallows in East London with a trendy atmosphere and fine dinning food range including a touch of Indian and oriental foods.

Free State

De Oude Kraal in Bloemfontein, offering an incredible variety with Free State Farm style cooking with a touch of French Flair.

Seven on Kellner in Bloemfontein with a hip and happening atmosphere and Mediterranean African style foods.

Gauteng

Al Amin in Pretoria. Pakistani style food with flair of its own.

Amsale in Johannesburg.

Assagi in Johannesburg with its comfortable casual ambience and Italian style cooking.

Auberge Michel in Johannesburg is an elegant restaurant with French style cuisine and is the 1st restaurant to achieve a 5 star rating from the Tourism Grading Council of South Africa

Le Canard in Johannesburg is an incredible upmarket restaurant set in a Georgian House. Visited by dignitaries, royalty, and a host of the famous and the not so famous, Le canard is famous for its ambiance and Old French style cooking.

The Green Truffle in Johannesburg is a mix of classic elegance meets contemporary cool. If you enjoy truffles (the chocolate or mushroom varieties) or anything with truffle as an ingredient then this would definitely be the place to go. The type of food served is contemporary mixed with fusion.

De Hoek in Mogale City.

Linger Longer in Johannesburg is a fine dining restaurant with its own special brand of elegance. Food served is fine dining with a South African Flair.

La Madeleine in Pretoria is an upmarket restaurant with French Mediterranean flair

Mosaic in Crocodile River valley is a sublime setting with an amalgamation of modern European and slightly spiced oriental cooking it is definitely worth coming.

Osteria Tre Nonni in Johannesburg with it’s relaxed atmosphere and Italian style cuisine.

Pomodoro in Johannesburg. Italian style cooking with hints of Spanish and French.

Ritrovo Ristorante in Tswane is Authentic Italian fine dinning.

Roots in Muldersdrift has African and Asian Cooking combined with French roots.

Sai Thai in Johannesburg. Meaning connected to Thailand lives up to its name as this restaurant serves some of the most authentic Thai food to be found around.

The Saxon in Johannesburg is a beautiful fine dinning restaurant with contemporary modern cuisine.

Sel et Poivre in Johannesburg has French Cuisine at its heart with undertones of African flavour in classical surroundings.

Le Soufflé in Johannesburg

Villa Francesca in Pretoria is an Intimate restaurant with beautiful surrounds serving choice Italian dishes.

Yamato

In Johannesburg is an upmarket Japanese style restaurant serving seafood, sushi and health foods.

Zemara in Pretoria is a Family friendly restaurant serving halaal African cuisine.

Kwazulu Natal

9th Avenue Bistro in Durban, an upmarket feel with fine dining elegance.

Aubergine in Hillcrest, Durban has a wonderfully relaxed ambience serving French cuisine.

Cleopatra in Kamberg Valley is A haven for food lovers with a style that is eclectic, contemporary Country cuisine.

Granny Mouse in Lidgetton has an Elegant ambiance with South African and International cuisine.

Hartford House in Mooi River is an elegant fine dining experience.

Havana in Durban is a vibrant grill and wine bar in the glamorous Sun Coast casino complex.

Ile Maurice in Umhlanga with its Upmarket feel and French style cuisine.

Lynton Hall is an Upmarket restaurant with fine dinning at heart.

La Petite Normandie in Ramsgate has a classic elegant feel with French cuisine at its core.

Spice on Florida in Durban with a relaxed atmosphere and a fusion style of cooking.

Umami in Salt rock is a fusion of Eastern, Mediterranean and European cuisine.

Limpopo

L’Orange Bleue in Bela Bela is a French Belgium restaurant with 4 star rating.

Mpumalanga

Artists’ Café in Hendriksdal with a comfortable hip and happening ambiance and Italian style cooking.

Mrs Simpson’s in Dullstroom has a comfortable intimate environment with Local cuisine.

Northern Cape

Die Hantam huis in Calvinia serves traditional fair in comfortable surrounds.

Le Must in Upington with its typical Kalahari warmth and comfortable hospitality.

Northwest

Silver Orange bistro in Hartbeespoort. South African classics with a modern twist.

Villa Del Palazzo at Sun City with its classic regional Italian cuisine.

Western Cape

95 Keeroom in Cape town. Italian with a reasonably priced menu and contemporary cool ambiance.

The Atlantic in Cape town has fine dining with an upmarket feel.

Aubergine in Cape Town is Fine dining at its best with a relaxed atmosphere.

Bahiados Vaqueiros in Mossel bay is A fine dining Portuguese style restaurant with an upmarket feel.

Barnyard Brasserie in Cape Town. Its meals are described as classic French peasant with modern sensibility.

Bibi’s kitchen in Cape Town. Indian style fair with an upmarket feel.

Bon Appétit in Cape Town has French cuisine with an upmarket ambiance.

Bosman’s in Paarl is Apart of the Grand Roche Hotel, the only Relais Gourmand in Africa and has fine dining at its heart with a luxurious upmarket feel.

Bouillabaisse in Franschhoek is a trendy Asian style seafood restaurant set in the heart of Franschhoek.

Bread and Wine in Franschhoek has contemporary style dining with a relaxed atmosphere.

The Cape Colony in Cape Town is apart of the luxurious Mount nelson hotel and of course has fine dining with an upmarket ambiance.

The Cape Malay in Cape Town is a quiet relaxed restaurant with Cape Malayan Cooking at its core.

Cargills in Cape Town is intimate, romantic and sophisticated, with fine dining, and French contemporary cooking.

Castle Hotel in Cape Town has Portuguese style cooking with a comfortable and casual ambiance.

Catharina’s in Cape Town with Fine South African Dining and an upmarket ambiance.

Caveau in Cape Town is a continental Wine bar with a relaxed atmosphere.

The Cedar in Cape Town.

La Colombe in Cape Town offers modern and innovative French cuisine with touches of Asian elements.

Constantia Uitsig in Cape Town a Wine farm atmosphere with Italian cuisine at heart.

Daniela’s in Knysna is an intimate and elegant restaurant at leisure isle lodge.
Emily’s in Cape Town has an upmarket atmosphere with a South African Style Cuisine.

Firefly in Knysna is an intimate restaurant on the lagoon.

The Food Barn in Cape Town French cuisine mixed with South African flavours. Fine dinning to suit every pocket.

Fu.Shi in Plettenburg Bay is a fusion cuisine restaurant.

Ginja in Cape Town. Fine Fusion dining with an upmarket feel.

Grandeprovence in Franschhoek has French cuisine at heart with a special upmarket feel.

The Greenhouse in Cape Town has global international food types with an upmarket ambiance.

Haiku in Cape Town has a Contemporary cool Ambiance with Asian flair.

Haute Cabriere in Franschhoek has an elegant ambiance with continental fusion cooking.

Ile De Pain in Knysna has a comfy and casual ambiance with French Mediterranean cooking.

Jardine in Cape Town has a Contemporary cool atmosphere with Continental, South African cooking.

Jemima’s in Oudtshoorn.

Joostenberg Bistro in Stellenbosch with its casual comfort atmosphere and organic cooking.

Kitma in C ape town.

De Leeuwen Jagt in Paarl. Good South African cooking in a relaxed atmosphere.

Magica Roma in Cape Town is a warm traditional restaurant with Italian in every nook and cranny.

Manna Epicure in Cape Town, a Trendy ambiance with tapas and Bistro style cuisine.

Manolo in Cape Town is a Trendy restaurant with contemporary fusion style cuisine.

Marc’s in Paarl has Mediterranean style meals with a very relaxed atmosphere.

Megu in Paarl is a chic Japanese style restaurant.

Mon Plaisir in Stellenbosch with its Traditional French recipes and warm, relaxing atmosphere.

Mzoli’s Place in Cape Town lively and full of fun. You buy your meat at the butchery and they offer to braai it for you well worth the visit.

Noon gun in Cape Town is relaxed with traditional Malay meals.

Reuben’s in Franschhoek has contemporary cuisine with a Comfortable and relaxed atmosphere.

Sand in Plettenburg Bay is a sophisticated fine dining, upmarket restaurant.

Serendipity in Wilderness. Fine dinning with definite South African flavours.

The Showroom in Cape Town. Contemporary cool ambiance with contemporary fusion cooking.

Sinn’s in Cape Town. Continental with a relaxed atmosphere.

Stonehill in Little Brak River is an intimate restaurant with French style dining.

The tasting room in Franschhoek.

The Tea Garden in Paternoster.

Terroir in Stellenbosch has French South African cuisine with a touch of elegance.

Tokara in Stellenbosch.

Topsy and Co in Franschhoek.

Zachary’s in Knysna has a traditional atmosphere with contemporary cooking.

Top 10 everyday restaurants

Bibi’s in Cape Town

Carlton Café in Pretoria

The food barn in Cape Town

Ile De Pain in Knysna

Joostenberg Bistro in Stellenbosch

Le Soufflé in Johannesburg

Mzoli’s place in Cape Town

Sai Thai in Johannesburg

The tea garden in Paternoster

Zemara in Pretoria

Top 10 smart casual

Bon Appétit in Simons Town

Bread and Wine in Franschhoek

Jardine in Cape Town

La Madeleine in Pretoria

Megu in Paarl

Ritrovo in Pretoria

Spice on Florida in Durban

Terroir in Stellenbosch

Umami in Salt rock KZN

Yamato in Johannesburg

Top 10 deluxe

Auberge Michel in Johannesburg

Aubergine in Cape Town

Bosman’s at Grand Roche

Cleopatra Mountain Lodge in Kamberg

Hartford House in Mooi River

Linger Longer in Johannesburg

Roots in Krugersdorp

The Saxon in Johannesburg

Tasting Room at le Quartier in Franschhoek

Zachary’s in Knysna.

Go try them out and enjoy the good life.