Social Media is Not a Condiment

I was having dinner with friends. There were six adults at our table. At one point, I realized that five of us were involved in our phones....emailing, playing Words with Friends, checking the Internet. I looked around the restaurant, and realized that the vast majority of other adults there were also doing something on their cellphones. I thought: "My grandfather would have had a heart attack!" I also thought of how alone each person seemed to be.

When I was a child, my grandfather came to the dinner table with his suit on. We were all expected to use proper manners. (Can you believe it? We had to behave!) You might think that this was stifling for me as a child; it was not. It is a memory I treasure: Enjoying dinner with family and discussing the events of the day was the social networking of the pre-smartphone era.

When we attach ourselves to our electronic devices at the dinner table, I think we divorce ourselves from inter-personal relationships and lose precious time with those we love. These impersonal devices might connect us via social media, but social media has done nothing to improve our social skills!

Cindy Post Senning, who writes for emilypost.com puts it this way:

"If you're having dinner with friends and family, be with them...When I was asked recently by Sara Rimer of The New York Times, 'What about text messaging at the dinner table?' it was an easy answer – 'It’s not good manners!'

If your meal is just about nourishment and you are by yourself in the kitchen, text away. No problem! But if you’re having dinner with friends and family, be with them.

As I told Sara, 'The family meal is a social event, not a food ingestion event.' Even if your phone is in your lap, the people with you all know what you’re doing when you’re eyes are focused on your lap. Just because it’s a quiet activity (unlike a phone call), you’re not fooling anyone. And then everyone’s attention is on the fact that your attention is on your phone, not on them."

It might be a simple matter of re-thinking how we interact with one another. We might remember, too, the difference between courtesy and rudeness.

Let yourself enjoy your meal as well as your time with family and friends. Dinner time is not a time for impersonal devices. Look across the table and smile at your child, hold your partner's hand, talk with one another. You might be surprised at how much you enjoy your meals once again. Social media is not a condiment.

Ana Hernandez is the owner of All Spiced Up (www.allspicedup.net)
 
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Don’t be a Lemming!

By Ana Hernandez

A week ago, my daughter took me for lunch at a local hamburger joint that I have been excited to try. Few things beat a truly great burger, in my opinion. It was OK. Which is my way of saying the experience was overwhelmingly disappointing. The experience prompted me to write this blog.

In our modern world, we are constantly under attack: A constant barrage of information….Twitter feeds, ads louder than the TV program you are watching, blogs (oops!), emails, etc. We, I believe, have become more dependent on what we are told to believe/think/eat/buy than what we want to believe/think/eat/buy. Have you ever seen anyone risking life and limb at an after-Thanksgiving electronics sale, cars stopping incoming traffic just to go through the drive-through window at the only-coffee-in-the-world coffee store, waiting in sweltering heat to eat at that restaurant recommended by a television chef? No? Huh.

I’m getting to the point. I promise.

In every city, in every neighborhood, there are eating establishments that are fantastic. They are small treasures filled with the aroma of homemade food and service you can only get from stores and restaurants that are what small-businesses are all about: Providing excellent products, excellent value and unequaled service. Because they care.

I have a customer who carries his iPad when he goes to dinner at out-of-the-way restaurants, takes pictures and videos and shares them with his co-workers, and me. It’s awesome!  I look forward to trying his treasured spots.

Last Sunday, my daughter took me to breakfast. (I have awesome children!) We ventured off the beaten path. Breakfast included what had to be the best breakfast potatoes and corned beef hash I have ever had. I ordered eggs over-easy, and, wonder of wonders, they were! The service was friendly without being intrusive. Perfect.

I would like to recommend Café du Marché (http://cafedumarche.net/) located at 11700 San Jose Blvd., Mandarin South Shopping Center, Jacksonville, FL 32223.
Phone is: 904.886.6999.

Finally, I get to the point! You don’t have to be a lemming when you go out to eat; get off that line inching ever so close to the precipice. Do yourself, your friends and your families a favor. Explore your city and your neighborhoods. Find those tiny gems embedded in a huge world. You’ll be rewarded.

Speaking of homemade food, Ana Hernandez offers recipes, cooking videos and her signature spice blends at http://spice-blends.com

To Salt or Not to Salt

By Ana Hernandez

Every day in my store at one point or another, at least one of my customers will come looking for blends and rubs without salt because they, a family member or a friend have been advised by their doctor to stay away from salt. We do not pretend to be medical professionals, but feel compelled to write this blog with as much information as we can possibly give you about salt.

Human history is rich with references to salt. Salt comes from the Latin word for "salarium" because it was so valuable that Roman soldiers were paid their "salary" partly in salt. So it follows that the word "soldier" actually means "one paid in salt." Other common expressions are: "Salt of the earth" (from Jesus' Sermon on the Mount), "worth their salt," "rub salt in the wound," "with a grain of salt." Leonardo DaVinci's "The Last Supper" immortalized the superstition that spilling salt brings bad luck with its depiction of Judas knocking over a salt cellar! (http://wordinfo.info/unit/3602/ip:1/il:S) There are numerous references to salt in the Bible, including this which appears in Kings 2:21: "Then he went out to the spring that supplied the town with water and threw the salt into it. And he said, "This is what the LORD says: I have purified this water. It will no longer cause death or infertility."

If you are interested in learning more about the ways in which the media has orchestrated a disinformation campaign against salt, we would recommend an excellent video by Dr. Joseph Mercola. 

As Dr. Mercola points out, the media has perpetrated a "truth" that, if salt were taken out of our national diet, thousands and thousands of dollars could be trimmed from our health care budget by preventing heart attacks, strokes and high blood pressure.

In fact, Dr. Mercola points out that the "demonization of salt... a vital substance like salt...could only happen in a society that is ignorant of the history of salt." Salt not only makes food taste good, it has also been used throughout history (since about 4000 BC) to preserve meats and dairy products. Salt was intrinsic to the survival of civilization. It is impossible for the human body to survive without salt and has, in fact, the same ratio of salt/water as the primal seas. Why do we need natural, health-enhancing salt (not to be confused with table salt)? Dr. Mercola further lists these four benefits of natural salt.

1. It regulates and maintains good blood pressure;

2. It is vital for the nervous system...the growth of our brains, creative thinking, neurological function;

3. It helps our metabolism and digestion;

4. It is essential for healthy adrenal function.

Simply put: Avoid table salt. Table salt has been chemically "cleaned," altered, and filled with other compounds. Table salt does not resemble original salt in the least and is mainly sodium chloride (NaCl). Sodium chloride is a poison which causes water retention in our bodies, and the formation of cellulite.

Sea salts are better than table salt, but use in moderation because our oceans have been polluted and contaminated. 

Himalayan salt is absolutely the best. No question. This salt is over 250 million years old and is totally uncontaminated with modern-day pollutants. It has over 84 essential minerals that our bodies need. Iodine is not added to Himalayan salt. Our bodies need iodine, but we can get iodine in our diet from foods like kelp, cranberries, organic yogurt, navy beans, strawberries and potatoes.

Dr. Mercola finishes his discussion of salt with a warning which we have been trumpeting in the store for the past five years: Don't start using Himalayan salt if you can't commit, because you will never be able to go back!

Himalayan salt comes in a variety of forms. At All Spiced Up, we carry Himalayan salt in fine grain, salt slabs, solé solution, and salt lamps.   

We recommend:

Salt: A World History by Mark Kurlansky

salt & pepper by Jody Vassallo

Ana Hernandez owns and operates All Spiced Up in Jacksonville, Florida.  If you are interested in Himalayan Salt, or would like to see a number of recipes and videos that use Himalayan Salt, go to http://spice-blends.com

The Real Skinny on Balsamic Vinegar

by Beth Hanggeli

Vinegar is good for more than salad dressings.  Believe it or not, unadulterated balsamic vinegar is not 

only delicious, but it has great health benefits! Vinegar has been valued for thousands of years for its astringent and disinfectant properties, not to mention as a preservative and flavoring agent.

Historically, balsamic vinegar was considered to be something of a miracle cure. It’s believed that the word originated from the Italian word for balm, meaning an aromatic resin as well as a soothing and healing agent. It was used to treat everything from a mild headache to labor pains. Its antibacterial and antiviral properties made it ideal for disinfecting wounds and infections. A tonic mixture of balsamic vinegar can even be used on nail infections and acne!

All balsamic vinegar is not created equal, however. In spite of their beautiful bottles and labels with slick advertising copy, some of the balsamic vinegar that you buy in the supermarket contains caramel and sugar, which are cheap fillers that corrupt the flavor and nutritional value of the balsamic. Be sure you’re getting the real thing.

Balsamic vinegar has a wealth of benefits that go far beyond these uses.

Helps You Lose Weight

Balsamic vinegar is low in fat, cholesterol and sodium. Use it instead of salad dressing or marinade. At 5 calories per teaspoon, it’s far less caloric than a 1-teaspoon serving of olive oil, which has 45 calories.

When combined with food containing carbohydrates, balsamic vinegar keeps your sugar level stable and helps avoid food cravings. It’s a rich source of potassium, manganese, calcium and iron, which are vital for the body’s function and contribute to maintaining a healthy body weight. Potassium also helps reduce appetite.  The acetic acid in balsamic vinegar also slows down the passage of food through your gastrointestinal tract, keeping hunger pangs at bay.

A Good Source of Antioxidants

Balsamic vinegar contains polyphenols, which are powerful antioxidants that protect the body from heart disease. They are proven cancer fighters since they enhance the immune system, fight cell damage and make blood platelets more flexible.  Thy are also kn own to prevent heart and circulation problems. Balsamic vinegar also contains a bioflavonoid called quercetin that has considerable anti-inflammatory and antioxidant properties.  Adding balsamic vinegar to your diet can help prevent and postpone signs of aging like loss of skin elasticity and wrinkles.

Helps Digestion

The polyphenols contained in balsamic vinegar trigger the release of pepsins, important digestive 

enzymes that break down proteins into amino acids and speed up metabolism, thereby aiding digestion.

Balsamic vinegar is also rich in acetic acid, which stimulates the secretion of salivary and gastric juices that break down foods into simpler forms, making it easier to digest them. It also establishes proper pH levels in the digestive tract and induces the stomach to stop producing large quantities of hydrochloric acid, which reduces the occurrence of gastritis.  In the Modena region in Italy where balsamic vinegar is produced, small amounts are often taken before or after meals to neutralize acid reflux, relieve heartburn, and help digestion.

Diabetes

Balsamic vinegar improves insulin sensitivity, which promotes blood sugar regulation. This can often reduce the unpleasant side effects associated with diabetes.  Balsamic vinegar is low on the glycemic index, a system that categorizes foods based on how much they affect your blood sugar. Low glycemic index foods cause your glucose to rise slightly and then slowly drop. High-glycemic foods causes a sudden spike in your glucose, then it drops sharply to below its original level. Even though balsamic vinegar is a low-glycemic food it does contain sugar, so if you’re diabetic, you should watch your portion size.

Bone Health

Pepsin and acetic acid help improve absorption of crucial minerals into the body such as calcium and magnesium, which are vital for healthy, strong bones.

Cholesterol

Balsamic vinegar is beneficial for stabilizing your blood cholesterol levels. Low-density lipoprotein, or LDL, cholesterol is the bad cholesterol that blocks arteries, causing hardening and clogging. Polyphenols from balsamic vinegar inhibit oxidation of LDL cholesterol, which minimizes the risk of damage to cells. Drizzling balsamic vinegar on your salad at lunch can help keep your cholesterol within a healthy range.

Blood Pressure

Blood pressure is the amount of force your blood places on arterial walls. Since balsamic vinegar 

reduces atherosclerosis and hardening of arteries, it can also help normalize blood pressure levels. Regular vinegar consumption has been shown to lower systolic blood pressure (the number on top of your blood pressure reading, which measures blood pressure during heartbeats).

I'll bet you thought that balsamic vinegar was only good on salad.  All in all, balsamic vinegar is tasty, delicious and full of health benefits. Why not use it to regularly flavor your dishes as well as season your salad? Have you ever tried it with strawberries? What’s your favorite way to use it? Let us know!

For more healthy cooking tips and helpful how-to videos, go to http://spice-blends.com