The mushroom is the latest weapon for savvy celeb dieters who want to shed pounds quickly but still keep their assets. The ‘M-Plan’, unveiled this week, is the new diet based on mushrooms that means women lose weight from problem tums, bums, thighs and upper arms, but still keep their bust intact.
How the diet works
Replacing just one regular lunchtime snack or dinner with a mushroom inspired dish will help women lose weight from the stubborn areas over a 14-day period.
By eating more mushrooms, it’s likely that less high calorie foods will be consumed throughout the day over all because of the vegetable’s powerful nutritional values. The dietary fibre in mushrooms helps promote good bowel function leaving you feeling more satisfied, so you won’t be hungry again as quickly, preventing you from snacking.
Mushrooms are also extremely rich in protein – an ideal nutritional food source yet the vegetable is low in calories which is important where weight loss is considered. There’s a myth that the waist is the last area of the body where women lose weight. In fact, it’s one of the areas of the body that we move the most along with bums, thighs and upper arms.
Not only mushrooms help with weight loss – the super vegetable can help improve your looks too given that mushrooms are high in B vitamins, iron and zinc, all of which are needed to make your skin, hair and nails strong, healthy and shiny!
Types of mushrooms
White Mushroom – The most common type of mushroom. Its snow white colour is caused by being grown in the dark. The white mushroom comes in four different sizes, button, closed cup, open cup and flat mushrooms.
Brown Mushroom – The brown mushroom is one of the most flavoursome and has a rich, earthy taste. They come in three sizes: closed cup or ‘Chestnut’ the slightly larger ‘Portabello’ and Portabellini or ‘Crimini’.
Portabello Mushroom – The Portabello is a brown mushroom that has been allowed to grow to full maturity. Portabello mushrooms have a dense, meaty texture and deep mushroom flavours. By removing the stalk, stuffing and baking you have a hearty and filling mushroom meal.
Oyster Mushroom – The daintiest of the mushroom family, the oyster mushroom has an equally delicate flavour. It comes in a range of colours, brown, grey, pink and yellow and goes perfectly in stir-fries, pasta or risottos.
Shiitake Mushroom – Ideal for sauces, soups and stir fries, the shiitake is native to Japan. It works beautifully in oriental cooking because of its distinctively smoky flavour. The firm cap and brown meaty flesh are what give this mushroom its unique taste.
Enoki Mushroom – A crisp, white crunchy mushroom, delicious in soups, stews and salads. Named after the enoki tree that it grows on in Japan, it has a slight crunch and a sweet, fruity flavour.
Bena-Shimeji Mushroom -The most gourmet of the bunch this mushroom should be cooked whole, as most of the flavour is in its long, slim stem. Sold in clusters, each mushroom is very small with a dark cap, light gills and long stalk.
For mushrooms inspired recipes, visit www.moretomushrooms.com
The Phoenicians integrated wine into everyday Mediterranean culture establishing a long love affair. The earliest evidence of winemaking was in Georgia thousands of years earlier. Fast forward to 2016, and the global wine market could be worth over $300 billion. Over centuries, such wealth has transformed winemaking into a scientific discipline called oenology.
Oenologist Roger Aquilina will deliver the Malta Café Scientifique talk entitled “Science of Wine” at this year’s Evenings on Campus on Sunday 10 August at 20:00 on the Quadrangle (Atriju Vassalli), University of Malta. Entrance is against a donation and proceeds will go toward the University’s Research Trust (RIDT).
Roger will take attendees through a journey from the earliest days to modern wine production and research. He will talk about the science and art behind fermenting wine. Nowadays wine is made by controlling well known scientific phenomena. Oenology is studied throughout the world with many wine research colleges pushing the boundaries on how wine is made and tastes.
In Malta, a recently restored wine research station was set up in 1947. The station is now run by the M.S.D.E.C in collaboration with the University of Malta. Malta has a long history of wine production. Maltese archaeologists from the University’s Department of Classics and Archaeology have discovered that wine was produced in Malta since the Punic times over 2,000 years ago.
Malta Café Scientifique (http://www.mcs.org.mt) is supported by The Malta Chamber of Scientists and aided by the University of Malta.
Ticket proceeds will be donated to RIDT of the University of Malta. Further information about RIDT and donations can be made through the website: www.ridt.eu
Reservations can be made via email: firstname.lastname@example.org
tel: 2340 2043/2340 2142 or via sms on 79843480. Website http://bit.ly/MCSCIweb . Facebook http://bit.ly/MCSAUG2014
Marsovin will be providing complimentary wine for tasting.