Wednesday, July 25, 2007
No diet has ever been able to defy the laws of thermodynamics. Whether you go low carb, low fat, low this or low that, the only way to lose weight is to burn more calories than you consume. Even the new "it" diet, volumetrics—which uses fancy terms such as energy density and satiety to describe why filling up on certain low-calorie, water-based foods like celery makes you less hungry—can't miraculously melt away fat. But new research indicates that where on your body you pack on extra kilograms may provide a clue to determining which diet will work best for you.
It is already widely accepted that even the most rigorously adhered-to diet will not produce the same results from person to person. Some of us are simply genetically predisposed to burn more calories more efficiently than others. Restricting those calories, as you do on a diet, will similarly lead to differing results. But the biggest wild card in the diet game may be how you crank out insulin.
As digestion breaks down much of what we eat into sugary, energy-rich fuel that helps keep us on the go, insulin triggers the body to store excess sugar floating around the bloodstream as fat. Insulin was particularly important in our caveman days, when we needed the energy from one meal to last as long as possible, until we had hunted down the next. "Insulin is the hormone of feast," says Gary D. Foster, director of the center for obesity research and education at the Temple University School of Medicine in Philadelphia.
But nowadays, with food so plentiful that groups like Weight Watchers are making a fortune promoting portion control, our insulin is often forced to work overtime, sweeping up the excess carbohydrates we pour into our system from candy bars or fruit juice or starchy foods like pasta. Sometimes insulin can do such a good job of responding to a spike in blood sugar that it causes those levels to quickly drop. This in turn can lead to feelings of hunger shortly after a big meal. For this reason, many scientists think insulin's ride on the blood-sugar roller coaster may be a stimulus for overeating and, as a result, weight gain. It would be nice if there were an easy way to determine how aggressive your particular insulin response is, and now it appears there is.
In a study of 73 obese adults published last month in the Journal of the American Medical Association (J.A.M.A.), Dr. David Ludwig, director of the obesity program at the Children's Hospital Boston, and his colleagues looked at high- and low-insulin secretors. People who rapidly secrete a lot of insulin after eating a little bit of sugar tend to carry their excess weight around their waist—the so-called apple shape. People who secrete less insulin carry their excess fat around their hips—the pear shape. Those differences are more than aesthetic. The study found that high-insulin, apple-shaped people will not lose as much weight on a diet that restricts fat calories as they will on a low-glycemic-load diet—one that restricts simple carbohydrates from sugary and starchy foods like cookies and potatoes. Low-secreting, pear-shaped people will do equally well on either type of diet. But the results went deeper than simply how much weight was lost.
Over the course of six months, high-secreting, apple people lost an average of 6 kg on a low-glycemic diet and just 2.3 kg on a low-fat diet. Low-secreting, pear people lost about 4.5 kg on both diets. At the end of 18 months, however, the pear-shaped people had gained back half of the weight they had lost on either diet. Apple-shaped people gained back almost 1.4 of the 2.3 kg they lost on the low-fat diet but kept off all the weight they lost on the low-glycemic diet. While the study is revealing, almost nothing about it is simple. It's not clear just what the mechanism is that links body shape and insulin levels—a crucial detail if scientists are going to understand the full implications of their findings. More important, nothing suggests that apple-shaped people should simply dash out to sign up for an Atkins-type low-carbohydrate diet.
True, a large report published in J.A.M.A. earlier this year showed that regardless of body shape, Atkins produces the greatest short-term weight loss. ("If you want to look good in your wedding gown, I would go for Atkins," says Dr. Anastassios Pittas, assistant professor of medicine at Tufts University School of Medicine.) But adherents tend to fall off the low-carb wagon and quickly gain back unwanted kilograms. What's more, the Atkins diet allows only a small fraction of calories to come from carbs, compared with 40% on the new study's low-glycemic regimen. The more balanced diet allows—indeed, encourages—people to eat whole-grain cereals and other complex carbs that take longer to digest and thus don't cause the rapid fat production that accompanies spikes in blood sugar. Atkins' more restrictive regimen may reduce fat even faster, but people lose weight on both diets. "Atkins just does it with a bludgeon instead of a chisel," says Ludwig.
What's clearer from the study is that apple-shaped people should probably not choose low-fat diets, because the white rice or other types of simple carbs they are still allowed to eat may have a yo-yo effect on blood-sugar levels, making them hungrier sooner. The study didn't evaluate whether these people would do better on an Ornish-style vegetarian diet that restricts fat intake and has dieters make up the difference by eating lots of complex carbs, such as brown rice and oats—which are high in fiber and tend to make people feel fuller longer—as well as low-sugar fruits like blueberries.
For apple-shaped people hunting for the right diet, a blood test to determine insulin levels may help confirm which regimen will work best for them. But for pears, it remains a toss-up. So until scientists find out more about their body shape, they'll have to lose the old-fashioned way: eating less.
Posted by Sucharitha at 4:43 PM
Friday, July 20, 2007
Posted by Sucharitha at 8:19 AM
Wednesday, July 18, 2007
English: twinkle twinlke little star how i wonder what u are
Telangana Telugu: merishe merishe shinna sukka pareshan ayiti ne ninnu sushi
English: Johnny Johnny Yes papa Eating Sugar No papa
Telangana Telugu: Johnny ga Johnny ga.. Endhi naina Shekkar Bukkuthunnaav ra.. ledhu naina
English: Jack and Jill went up the hill To fetch a pail of water jack fell down and broke his crown jill came tumbling down.
Telangana Telugu: jack gaadu jill gaadu konda ku poyinru gaadi ki poyi neellu testunte jack gaadu kinda padi moothi bokkal saap chesu kundu jill gaadu dil khush toni panduga cheskundu
Sunday, July 08, 2007
Movie Name: Satyabhama
Copy of : 50 first dates – Hollywood Movie ( Drew Barry More & Adam Sandler)
Main Lead : Sivaji, Bhumika Chawla, Chandra Mohan, Brahmanandam, Sunil, MS Narayana, Super star Krishna (special appearance)
Music: Chakri ( He appeared in a song )
screenplay & direction: Srihari Nanu
Spl Info: There is one song which I am not sure who sung...but it’s an ultimate comedy. You gotta listen to that song.
Krishna Kumar (Sivaji) is a sand sculptor who gets a contract in Goa with a catch. He meets Satyabhama (Bhoomika Chawla), a visitor from Hyderabad at a restaurant and falls in love with her at the first sight. They become friendly in a few hours. But, when he meets her again the next day, she treats him as a complete stranger. Then he is told that she is suffering from Amnesia and she forgets everything that happened the prior day. Her memory is restricted to happenings prior to 22 August, 2006 when she met with an accident. The rest of the story is all about how Krishna makes Satyabhama fall in love with him again and again on daily basis.
As always Bhoomika struggles with acting. Sivaji tried his best and did a nominal performance. For those who have watched 50 first dates there is no way you will like this movie. After seeing Adam Saddlers actions you wont appreciate the honest efforts of Sivaji.
Posted by Sucharitha at 12:42 AM
Saturday, July 07, 2007
Listed below are several Chicken Biryani Recipes - Choose from which style you like and enjoy some delicious Biryani ...
"This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste."
4 tablespoons vegetable oil
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled and chopped
2 tablespoons plain yogurt
2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks
2 1/2 tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
1/2 teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 1/2 teaspoons salt
In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
Wash rice well and drain in colander for at least 30 minutes.
In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.
In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.
Chicken Biryani, Hyderabadi Style
1/4 cup ghee (clarified butter)
20 whole cloves
9 whole cardamom pods
5 bay leaves
1 medium onion, chopped
5 small green chile peppers
2 tablespoons ginger garlic paste
1 (3 pound) whole chicken, cut into pieces
1 1/2 cups plain yogurt
1 teaspoon salt
6 fresh curry leaves (optional)
3 cups uncooked jasmine or white rice
4 1/8 cups water
1 sprig cilantro leaves with stems
Soak rice for 30 minutes in enough water to cover; then drain.
Meanwhile, heat ghee in a large skillet over medium heat. Stir in cloves, cardamom, and bay leaves. Then stir in onion, and cook until soft, 6 to 7 minutes. Stir in chile peppers and ginger paste. Stir in yogurt, salt, and curry, and then place chicken in pan. Cook for 20 to 25 minutes, stirring occasionally and turning the chicken pieces, until only about 1 cup of liquid remains.
Mix in rice, water, and cilantro. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes. Check rice after about 12 minutes; if it is dry, add 1/2 cup water, and continue cooking.
2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil
Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
Marinate the chicken with this mixture and keep aside for 3-4 hours.
Heat oil in a pan. Fry the onions until golden brown.
Add the marinated chicken and cook for 10 minutes.
Add 4 cups of water to the rice. Mix saffron in milk and add to it.
Add cardamom powder. Add the chicken pieces.
Pressure cook the rice. Mix gently.
Garnish with green coriander leaves and serve hot.
Basmati rice 2 cups
Chicken pieces 3/4 kg.
Milk 1/2 cup
Yogurt (curd) 1 cup
Thinly sliced onion 3
Ginger paste 1 tsp.
Garlic paste 1/2 tsp.
Green chilli paste 1 tsp.
Tomato puree 1/2 cup
Red chilli powder 2 tsp.
Turmeric Powder 1 tsp.
Cumin powder (Roasted) 1 tsp.
Garam Masala Powder 2 tsp.
Green cardamom powder 1/2 tsp.
Saffron a pinch
Coriander powder 1 tsp.
Green coriander leaves 2 tbsp.
Salt to taste
Vegetable oil 7 tbsp.
1. Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
2. Marinate the chicken with this mixture and keep aside for 3-4 hours.
3. Heat oil in a pan. Fry the onions until golden brown.
4. Add the marinated chicken and cook for 10 minutes.
5. Add 4 cups of water to the rice. Mix saffron in milk and add to it. Add cardamom powder. Add the chicken pieces. Pressure cook the rice.
Mix gently. Garnish with green coriander leaves and serve hot.
Chicken Biryani- Pakistani Recipe
1 Whole Chicken (cut into large pieces)
3 cups Basmati Rice
5 large Onions (thinly sliced)
A bunch of Mint Leaves (Podina) (chopped)
A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
1 tsp. Ginger Paste (Pisi Adrak)
1 tsp. Garlic Paste (Pisa Lehsan)
2 cups Plain Yogurt
3 tsp. Coriander Powder (Pisa Dhania)
1 tsp. Turmeric Powder (Pisi Haldi)
2 tsp. Red Chilli Powder (Pisi Lal Mirch)
1 tsp. Cumin Powder (Pisa Zeera)
5 Green Chillies (more or less may be used depending on spice preferance)
10 Cloves (Loung)
6 small Cardamoms (Choti Ilaichi)
2 Cinnamon Sticks (Dal Cheeni)
½ tsp. Garam Masala Powder
Lime Juice or Lemon Juice (to taste)
Salt (to taste)
A few strands of Saffron (Zafran) (optional)
4 tbsp. Whole Milk (optional)
20 Cashew Nuts (Kaajoo)
20 Raisins (Kishmish)
½ cup of Clarified Butter (Ghee) or Cooking Oil
Cooking Oil (for deep frying)
1) Beat the plain yogurt well. Marinate chicken with the yogurt, ginger paste, garlic paste, turmeric powder, coriander powder, cumin powder, chilli powders, and salt. Let it marinate for about one hour.
2) Meanwhile, slice onions very thin, and deep fry in oil mixed with ¼ cup of clarified butter or cooking oil until crisp. Clean and wash the rice, drain, and set aside.
3) Clean and chop the mint leaves and coriander leaves. In the same oil, fry the chopped cashew nuts and raisins until golden brown, drain and set aside. Slit green chillies, and mix into the marinated chicken. Put chicken and marinade into a kadai or pot in which the onions and cashew nuts were fried. Add a little water, cover and cook until the chicken is half done. Remove the chicken pieces with a slotted spoon and measure the stock. Add enough water to make it six cups.
4) Put the rice into a rice cooker, add the whole spices, arrange the chicken pieces on top, sprinkle three-quarters of the fried onions and all the chopped coriander/cilantro and mint leaves. Pour in the measured stock into which the garam masala powder has been added. Pour the remaining quarter cup of clarified butter or oil over the whole mixture. Cover and cook until well done.
5) Meanwhile, hard-boil and shell the eggs. Soak the saffron in milk (if using it). When the biryani is done, open the rice cooker, and sprinkle the saffron-soaked milk on top. Mix carefully and cover and leave on very low heat for a few minutes.
6) Just before serving, mix in the juice of half a lime or lemon. Arrange on a serving dish and garnish with the remaining fried onions, cashew nuts, raisins, and boiled eggs.
1/2 c Vegetable oil
3 ea Medium onions, chopped fine
2 ea Cloves of Garlic, chopped
1 oz Fresh ginger, chopped
3/4 lb Boneless chicken
2 ea Brown Cardamon pods
4 ea Whole Cloves
14 ea Whole Black Peppercorns
2 ts Dried Coriander
1 ts Cumin seeds
2 ts White poppy seeds
2 ts Fresh lemon juice
1/2 ts Garam Marsala
1/4 ts Cayenne Pepper
1/2 ts Salt
2 ts Tomato Paste
2 ea Bay Leaves
3/4 c Plain yogurt
1 ea Saffron rice recipe
1 ea Green pepper rings
1 ea Fresh coriander
Heat oil in large, heavy frying pan and saute onions and garlic until lightly browned.
Add ginger, fry another minute or two, then transfer mixture to large bowl.
Grind together the cardamom, cloves, peppercorns, dried coriander, cumin and poppy seeds.
Blend with lemon juice, garam marsala, cayenne, salt, tomato paste, bay leaves and yogurt.
Stir mixture into vegetable and chicken mixture, cover and refrigerate for several hours.
Using a large, heavy frying pan, cook mixture, covered, over low heat for 10 - 15 minutes, stirring often.
Friday, July 06, 2007
Thursday, July 05, 2007
Day 1 : Drive to Seward Alaska from Anchorage:
The small coastal town of Seward is known for its scenic views, numerous visitor attractions, and as the gateway to Kenai Fjords National Park. Seward is located about 125 miles south of Anchorage, about 3 hours by road. The town is the southern terminus of the Alaska Railroad, dating back to its origins in the early 1900’s. Seward has over 3,000 year round residents, however that number swells considerably during the summer visitor season. The town is famous in Alaska for its Fourth of July celebration that features a grueling foot race to the top of the 3,000 foot Mt. Marathon. You won’t be disappointed with Seward’s fine selection of shops, restaurants and lodging choices.
Seward AttractionsSeward offers a great selection of tours, cruises and activities to choose from. By far the most popular trip is a day cruise into Kenai Fjords National Park. Abundant marine wildlife and awesome glaciers make this an Alaska cruise you do not want to miss. Our favorite cruises include one that stops at Fox Island and another that takes you to the park by catamaran. Other list toppers include a stop at Exit Glacier, kayaking and a visit to the 52 million dollar Alaska SeaLife Center. Seward is also a great place to do some fishing. Monster halibut weighing over 300 pounds are caught each year in nearby waters, and the town is host to the popular Seward Silver Salmon Derby held each year in mid-August
Prince William Sound with its 3,000 miles of shoreline is surrounded by the Chugach Mountains to the east, west and north. Fifty-mile long Montague Island and several smaller islands form natural breakwaters between the Sound and the Gulf of Alaska. Between the barrier islands stretch underwater sills separating the Sound's deep waters from the much shallower waters of the Gulf. Deep water renewal occurs during the winter when cold winds from interior Alaska cool the surface waters causing them to sink, while the warmer bottom water rises to the surface bringing rich nutrients which support huge plankton blooms in the spring.
Millions of years of glaciation gradually carved away a coastal plateau creating the sound with its many tributary fiords and passageways, islands and rocky shores. Fewer than 10,000 people live in the three towns-Whittier, Valdez, and Cordova- and two native villages-Chenega and Tatitlek situated on the shores of the Sound. Because the Sound was formed by millions of years of glaciation, its shorelines are heavily indented by deep fiords and many smaller bays. No roads connect these communities.
Glaciation of the Chugach Mountains and Prince William Sound
Recently, glaciologists examining sediments in the Gulf of Alaska have discovered evidence of glaciation over the past 5 million years. They suspect the area has been glaciated for nearly 15 million years. Few other places on the planet have experienced such a prolonged period of glaciation. In cooler periods, glaciers covered all of the coastal plateau. During warmer periods, they retreated to the mountains.
About 20,000 years ago, the Earth's climate cooled and the last of the great Pleistocene ice age glaciers advanced down from the Chugach Mountains. Glaciers formed in the streambeds of the coastal plateau and carved deep valleys. When the glaciers receded about 12,000 years ago, they had scoured the Earth's crust down to the granite roots of the Chugach range and scoured out deep fjords (glacially carved valleys filled with sea water) creating Prince William Sound and the rugged, glacially sculpted Chugach Mountains.
Prince William Sound, nestled in the coastal arc of Alaska's Chugach Mountain Range, has over 20 glaciers terminating at sea level; numerous others cling to precipitous mountainsides.These glaciers form because warm, low pressure systems sweeping in off the Pacific Ocean in the winter encounter the high mountains, rise, cool and deposit their excess moisture as snow. More snow falls in the long winter than melts during the short summer. In fact, in the higher elevations of the Chugach Mountains it is not uncommon for snow to fall twelve months of the year. The thick, accumulating snow layers compress into ice which gradually flows down to the sea as glaciers.
Enjoy the pictures posted below for Prince William Sound.