Thursday, May 5, 2011

6 Sexy Foods That'll Get You In The Mood!








Normally I might write something like this for my "Saturday 7" recurring post on my other blog, "Keith's Space", but this is only 6 things , not Seven...So I decided what would be better, but a great post for this blog. So for the lovers out there..check this out.


1.Asparagus...yes...Asparagus-


You're not alone if those fleshy green spears remind you of...well, you know.

This veggie's phallic appearance no doubt has something to do with its legendary aphrodisiac status, but the goods are inside, too. Asparagus is rich in vitamin B6 and folate, both of which can boost arousal and orgasm.

And it also boasts vitamin E, which stimulates sex hormones in both men and women. Yeahhhhhhh!

2.Avocados..




I talked about this before...I wrote a post for this blog about Avocados that none of you read or commented on...
Energy and a healthy libido are crucial for great sex, and avocados can give you both. They're loaded with minerals, monounsaturated fats (the good kind that protect the heart and lower cholesterol), and vitamin B6—all of which help keep your energy and sex drive up.

They're also a top source of omega-3 fatty acids, which naturally boost your mood, making you more likely to feel ready for bedroom action.

3.Chilli Peppers

Okay, tell me that you didn't know about this food? Chili peppers can really spice things up—and not just in your mouth—thanks to capsaicin, a chemical that's been shown to induce the release of endorphins in the brain, which creates a feeling of euphoria. The potential payoff? Enhanced foreplay and hotter sex...Ya gotta love that!


4.. Chocolates



I should say enough said...I know that all of the women know that this is an aphrodisiac...This sweet has long been linked with love and sex for good reason. It contains tryptophan, which helps the body produce serotonin, a natural feel-good chemical that may play a role in sexual arousal. Chocolate also offers a hit of phenylethylamine, a stimulant thought to contribute to that lovey-dovey feeling. So, go ahead, indulge a little! (or a lot!!! heh heh heh!!)


5.Licorice



I have to admit...I'm not really a fan of Licorice and until I did my research ,I wasn't aware that this was a mood enhancer..This candy (sold conveniently in, um, whips) is thought to mimic the effects of estrogen and progesterone, critical hormones for normal reproductive and sexual function and response. Eating it may help you get in the mood—and stay that way more often.

Plus, enjoying this candy may reduce symptoms of PMS, a real perk both in and outside the bedroom.

But note: Don't settle for just any old licorice-flavored candy. Be sure to buy a variety that contains real licorice-root extract.


Last but not least, number 6. Oysters-




Another one in which I should say -"Enough said" We all know about this one....
It's not the slippery feel or the singular taste of oysters that make them a sexy superfood. It's zinc, which oysters are loaded with. The mineral helps the body produce testosterone, a hormone critical in regulating women's and men's libido and sexual function. Research suggests that zinc can improve sperm count and swimming ability, and increase sexual potency in men. For women, zinc may help ovaries—the source of estrogen, progesterone, and some testosterone—stay healthy, keeping you primed for bedroom action.
So as I say after my recipes....ENJOY!


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5 comments:

Anonymous said...

Standing and applauding and throwing my panties up to the raafters!

May 5, 2011 at 7:15 AM
SLC said...

I'll be nominating this blog in the food or cooking category at the black weblog awards.

Last year I nominated Escapades in some other category.

Time to go grocery shopping.

SLC

May 5, 2011 at 11:06 AM
Keith said...

@SLC- Thanks buddy!

May 5, 2011 at 12:18 PM
K. Rock said...

Hmmm. I guess I will have to test some of these. But it a fact that asparagus makes your pee stink. I don't know how sexy that is...

May 11, 2011 at 3:26 PM
Unknown said...

I would like to recommend your article on Barium Hydroxide. For further information, you can refer Milk Enhancers

January 16, 2014 at 2:58 AM

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Food Safety Tips
Protect yourself against food-borne illnesses.


1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as Cooking.com.

2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!

Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

* Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

* Pork and ground beef - 160 degrees fahrenheit

* Poultry - 165 degrees fahrenheit.

Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

8. Always heat leftover foods to 165 degrees fahrenheit.

The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

10. Whenever there’s a food recall, check products stored at home to make sure they are safe.

You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website Recalls.gov






Cavier & Vodka
Courtesy of The Lady (Bug) of the Household