Blue Strawberry

Nutrition, Food Science, Cooking….

Monthly Archives: February 2011

Chatting… Wine… and Resveratrol…

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Chatting on a Saturday afternoon with my friend “Southern Comfort”….

Blue Strawberry:
2kh… finally I’m home… eatinggggggg…. What’s your favorite food????????

Southern Comfort:
My favorite food… I dunno….
I eat anything and almost everything… regardless if i’m hungry or not… :p
iza 3abele ekoul something, then i will eat it!!!

Steak has to be one of my favorite things… i really like pasta…
Vodka diet 7up, amaretto sour, marguerita…. wine…

Blue Strawberry:
mmmm… wine is not bad…

Let’s see… wine… wine… wine…. How about Red wine??? And it’s characteristic antioxidant…

Wine is one of the mostly consumed alcoholic beverages through out the world. Wine have shown high beneficial effects to health due to its antioxidants content.

Antioxidants are substances that reduce the damage caused by oxidation that in turn is caused by free radicals. Antioxidants are naturally produced by living cells of animal or plant origin. They are produced as part of the defensive mechanism preventing lipid oxidation and rancidity.

Lipid oxidation and rancidity are mainly related to the production of toxic substances named “Free Radicals” that degrade lipids (fats). Lipid Oxidation (within human cell): The degradation of lipids by those toxic reactive oxygen species pose several health concerns such as: cardiovascular disease, atherosclerosis, diabetes (glycation of end products), cancers etc… Rancidity (within food ): The degradation of the fat by those toxic reactive oxygen species leading to quality deterioration of foods.

One of the characteristic antioxidants in wine, mainly red wine, is Resveratrol. Resveratrol is mostly found in the skin and seeds of grapes that’s why it’s a major constituent of wines. Resveratrol from grapes is more highly concentrated when it has been processed into wine, it’s mainly found in red wine rather than white wine because red wine is fermented with the skin allowing the wine to absorb the resveratrol.

The biological attributes of resveratrol mainly include: antioxidant activity, anti-inflammatory activity, anti-platelets aggregation, anti-aging, anti-cancerous agent etc. Thus resveratrol may help prevent free radical damage over the human body and provide better support to the blood vessels; reduce the risk of heart disease, age-related illnesses like Alzheimer’s disease. Helps control arthritis and other autoimmune diseases, and reduces the risk of blood clotting.

Many studies have shown that resveratrol has a very important role in reducing highly reactive oxygen species, because it’s a free radical scavenger and because it promote the activity of several antioxidant enzymes. It is an antioxidants that plays an important role as a health protecting factor. It is now incorporated in pills as an effective supplement used for many healths related concerns.

In conclusion, Red wine’s potential health benefits are very promising in the presence of resveratrol antioxidant. Thus, moderate amounts of alcohol, including red wine, lowers the risk of several health concern. But, increased amounts of red wine, an alcohol, increases the risk of high blood pressure, high triglycerides, liver damage, obesity, certain types of cancer, and other problems; thus it’s best taken in moderation.


One Sweet Summer Afternoon…… How about “Breastfeeding”…..

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While I was sitting in my garden… enjoying the sweet afternoon on the seesaw… I received a phone call from a friend…

Blue Strawberry what’s up??? I need a favor… can you write a 300 word assay on a topic in your field that can be transformed into a workshop or something??? Several topics came up… Here it goes…How about “Breastfeeding”???

How to provide a Healthy Diet to your Infant from Birth to 12 months of age…

Nutrition care is essential for promoting health, growth, and development of a healthy infant.

To begin with, mothers should be aware that during the first year of life, the organ system of the infant is not yet fully mature thus; the capacity of the digestive system to metabolize and excrete foods is not completely developed. As a result, the infant is supposed to be supplied with the sufficient energy and macronutrients that promote optimal growth on condition the amounts do not exceed the infant’s digestive capacity.

Furthermore, during the first 6 month of life the only diet allowed is exclusive breastfeeding; where the infant is fed every 1.5 to 3hrs; 20 to 30 minutes on each breast. Water supplementation is unnecessary at this stage because mother’s milk water content is sufficient.

After the age of 6 month, age appropriate foods can be introduced with the continuation of breastfeeding. Vegetables are initially introduced followed by, fruits then by meats. Fish, wheat products and eggs are recommended after the age of 1.

Moreover, the mother ought to be informed that some dietary products causes colic (coffee), gases (onions, garlic, cauliflower, beans etc.), and altered mother’s milk taste and smell (spices, onions and garlic) if introduced in her diet within the period of breastfeeding.

Finally, after the age of 12 months the infant must be consuming a well balanced diet containing a variety of food items consisting of all food groups from carbohydrates, proteins, and fats with the maintenance of breastfeeding up to the age of 2 years.

So don’t forget… “Breast is Best”….

Mommy’s Homemade Valentine Cake…

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As my friend “The Gruen Fairy*” says… Nobody dies from lack of sex. It is lack of love we die from….

Life is short and time just flies away…

So let’s use those ticking seconds by sharing our love with all our loved ones, friends, and family… on “St. Valentine Day”…with a homemade luscious “Strawberry Chocolate Cake”…

A heart made of an amazing smooth chocolate and strawberry blend… with a mouth melting sensation…
Topped with red loving strawberries and embraced with crunchy stuffed chocolate fingers…

Isn’t it just delicious…..


Today the chefs were cooking “Coquilles St. Jacques”….

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What’s “Coquilles St. Jacques”???

I’ll start by giving some short definitions and then what’s the “Coquilles St. Jacques”…

Some Definitions

Is the French term for “shells”; it can also mean “scallops”.

Scallop is one of hundreds species of marine mollusks (Shells). It has two halves (valves) that are fan-shaped; and a muscle that closes the valves; this muscle is a famous food.

Coquilles St. Jacques

Coquilles St. Jacques is a seafood dish that is classically served in a scallop shell. The dish is usually made of scallops (the muscles), creamy wine sauce or seasoned milk, a thick sauce, mushrooms, cooking liquor, cherry or dry mustard, bread crumbs or grated cheese etc…

Here are some pictures…

Hey sis… What’s Phosphorus??? The Lab Test…

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Yesterday my sister gave me a call…. she asked me about what’s phosphorus… what does the phosphorus lab test mean… and how is it related to the diet and health….

Well… let‘s see…

Phosphorus is a mineral.

It is found in about 80% of the body’s bones and teeth. It is a component of every cell and of some important metabolites such as DNA, RNA, ATP… and phospholipids. It is also important for the body’s PH regulation.

Phosphorus in the diet is interrelated to calcium and protein intakes… Foods that are good sources of proteins are also good sources of phosphorus.
It is basically found in the following foods: cheese, egg yolk, milk, meat, fish, poultry, whole grain cereals, nuts, legumes and soft drinks. Thus, one can’t reach phosphorus inadequacy if the intakes of calcium and protein are sufficient.

If phosphorus lab tests are low (which is usually rare), that means the person is in a state of hypophosphatemia, which might be associated with hypoparathyroidism (hypoparathyroidisim is an endocrine disorder in which the parathyroid glands, glands in the neck, do not produce enough parathyroid hormone (PTH)) or it is due to decreased dietary intake.

If phosphorus lab tests are high, that means the person is in a state of hyperphosphatemia that might be related to hyperparathyroidism (hyperparathyroidism is the excessive production of parathyroid hormone (PTH) by the parathyroid glands), or it is due to renal (kidney) malfunctioning or from a low calcium high phosphorus diet consumption.

Imbalance of calcium and phosphorus ratio within the dietary intake (low ratio) can lead to the thinning of the plates within the bones, all over the skeleton, that in turn leads to fractures…

Thus, in conclusion, it is very much important to have a regulated phosphorus intake and sufficient calcium intake from food… inhibiting bone loss for the long run….

So what’s with the BLUE STRAWBERRY…?

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Blue Strawberry is a genetically modified food…

To start with, genetically modified foods are foods that are engineered through an artificial transfer (insertion or deletion) of genes; the genes usually come from different species.

Scientists have found that the “Arctic Flounder Fish” produces an antifreeze to protect itself in freezing waters.

Thus, the gene that regulates the production of the antifreeze trait was taken from the Arctic Flounder fish and was genetically introduced into the strawberry plant. As a result, a blue strawberry plant is formed.

The blue strawberry plant can withstand icy freezing temperatures; thus wouldn’t degrade or turn into mush after being placed in the freezer.

Blue Strawberry…

Blue Strawberry is now Strawberry Blu! we have moved permanently to


I’m Blue Strawberry and this is my blog. Born and raised in Beirut, Lebanon.

I started Blue Strawberry as a way for me to organize and document my nutrition, food science, and cooking unique adventures.
I’ve been a dietitian, a food scientist, and a cook. I want to share all what I encounter with all the amazing people who have a passion for food.

For now, my experiences were quite magnificent and more is yet to come…