Yogurt Help You Lose Weight

Yogurt has been frequently mentioned in talks concerning obesity, weight loss, and other health and wellness concerns. Does it really help in losing weight? How much of a yogurt does a person need to consume to start losing weight? Is it really a good part of a healthy diet?
According to an April 2009 study in the journal “Obesity Research” by M.B. Zemel of the University of Tennessee, Knoxville, greater fat loss has been observed when a diet high in calcium-rich dairy foods was consumed compared to a low-calcium diet or a diet supplemented with calcium in vitamin form. The following year, the “International Journal of Obesity” published a study by Zemel that links similar weight loss results specifically to the consumption of yogurt daily.

In general, yogurt has several types which can be consumed depending on the diet a person follows. Low-fat or fat-free yogurts are usually the best option for people trying to lose weight. For children, yogurts can be served during snack time or as part of their regular meals. They can be served plain or with sprinkles of nuts or fruits so children are more enticed to eat them. The nutritional benefits of yogurt in children included the development of stronger bones and improved digestive tract. Yogurts are excellent source of calcium and are high in protein which both help in maintaining a healthy body and a minimum weight.
Another reason for parents to encourage kids to eat yogurt is that it boosts their immune system, keeping the kids away from any infectious diseases and other illnesses. Parents in particular can control the eating habit of their kids by being selective with their grocery products. Additionally, parents should be a good role model by eating healthy foods themselves and engaging in regular exercise. This way, kids’ perspective of a healthy lifestyle will be positively influenced. Yogurts can now be found in fresh healthy vending machines in some schools nationwide.

Barbacoa Beef Cooking

If you like cumin and spicy food, then you'll love Barbacoa Beef. Spicy shredded beef braised in a blend of chipotle adobo, cumin, cloves, garlic and oregano. This was a recipe request I was glad to make. Another Chipotle's inspired dish. If you've never eaten at Chipotle's, then you probably don't understand the obsession.
I made this in my pressure cooker which cut down the cooking time by half but you can use a regular pot or slow cooker. One thing I should mention, I used four chipotle peppers and it was very spicy, so use your judgment on how much to use depending on how spicy you like your food. I served this over cilantro lime rice with corn salsa. These would also make great beef tacos or burrito bowls. Enjoy!

Barbacoa Beef
Servings: 9 • Serving Size: 4 oz • Old Points: 4 pts • Points+: 4 pts
Calories: 161.4 • Fat: 5.0g • Protein: 24.9 g • Carb: 2.8 g • Fiber: 0.7 g
Ingredients:
3 lbs beef eye of round or bottom round roast, all fat trimmed
5 cloves garlic
1/2 medium onion
1/2 lime, juice
2-4 chiptoles in adobo sauce
(to taste) 　　1 tbsp ground cumin
1 tbsp ground oregano
1/2 tsp ground cloves
salt and pepper
3 bay leaves
1 tsp oil
1 cup water
Directions:
Place garlic, onion, lime juice, cumin, oregano, chiptoles, cloves in a blender.
Trim all fat off meat, cut into 4 inch chunks. Season with salt and pepper and brown on high heat in 1 tsp oil. Add liquefied spices, water, bay leaves and simmer on low two hours in a pressure cooker. (If you are making this in a regular pot, you will have to double the cooking time to at least 4 hours or more, covered on low flame and add more water from time to time to make sure it doesn't dry out.)
Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and reserve the liquid for later (discard the bay leaf). Return the shredded meat to the pot, adjust salt and cumin (you may need to add more) to taste and add some of the reserved liquid back. Simmer uncovered for about 10 minutes to let the flavors penetrate.

Spicy Cumin Beef Stir Fry Recipe

250g beef finely sliced across the grain (you can use any beef steak - I used chuck and it was not chewy at all because of the marinade and searing)

1 1/2 tbsp soy sauce
1 tsp corn flour
1 long red chilli finely chopped
1 red or yellow capsicum large dice
2 tsp ground cumin
1 tsp of dried chilli flakes
2 tbsp of peanut oil
1 clove minced garlic (you can omit this if sensitive)
1 tbsp minced ginger
1 tbsp of finely chopped chives
1 tsp of sesame oil
Mix the soy and cornflour together. Add beef and leave for 30mins - 1 hour.
Heat oil in wok. When very hot and smoking add the beef in batches. Sear the outside of the beef, remove from pan and drain on paper towel.