Is pineapple good for you
Yes, pineapple has potential anti-inflammatory and digestive benefits. So go ahead and dig in to that pineapple upside down cake! ChaCha for now! [ Source: http://www.chacha.com/question/is-pineapple-good-for-you ]
More Answers to “Is pineapple good for you“
- What is pineapple good for?
- Pineapples are good at relieving gastrointestinal or upset stomach problems. Pineapples can improve circulation and stop cramping. Pineapples help aid the healing of inflammation. Drink three ounces of pineapple juice three times a day befo…
- How do I pick a good pineapple?
- Most fruits, including pineapples, should feel heavy for their size and be free of blemishes. In pineapples, the leaves of the crown should be fresh and the fruit should be plump looking. Pulling the leaves out of the crown will not indicat…
- Is pineapple good for dogs?
- No. Most fruits (especially tropical and stone fruits) are not good for dogs. Dogs can safely have blueberries and cranberries though, and many can tolerate bits of apple.
Related Questions Answered on Y!Answers
- Good BAKED pineapple cheesecake recipe with the pineapple IN the cheesecake, NOT on top.?
- Q: I’ve looked all over the net, and have only found plain cheesecake with pineapple sauce, or the cold “gelatin and coolwhip” type fake cheesecake.Please if you could lay a good recipe on me that you have actually made yourself.Thanks! I never knew it would be so hard to find this recipe.
- A: The acid content in the pineapple often breaks the cheesecake batter while baking. That’s probably why you’re having a hard time finding the recipe.If you try crushed pineapple, squeezing out as much liquid as possible, it may work. The only problem with that is when you drain out all the juice, you also take away a lot of the pineapple flavor. If you want to try it anyway, add a cup and a half of the crushed, drained pineapple to your favorite baked cheesecake recipe. Don’t forget to bake your cheesecake in a bain marie (a waterbath)!Good luck!
- Glaze for meat made out of Ketchup, brown sugar and pineapple?? How to make this good??
- Q: I use to work at a deli and we cooked our pastrami with a glaze of Ketchup, brown sugar and pineapple. It was sooo good. Bit i can for the life of me remember the measurements, cook time or how often you bast it with the mixture. Do you know????
- A: We used to make pineapple burgers with it! Cook burgers as you would, then mix 1C Ketchup and about 1/4C Brown Sugar…. add topping to burgers and then on top of that add a pineapple ring and cook for a few minutes more. Very tasty!
- i need a good recipe for a ham glaze without pineapple in it?
- Q: my sister in law is allergic of pineapple and i need a good alternative to my usual. Any ideas?
- A: 1 large onion, quartered, root end intact 1 (5 to 7-pound) smoked ham (shank end) 3/4 cup apricot jelly 1/4 cup water 8 sprigs fresh thyme, stripped 3 tablespoons yellow mustard 4 tablespoons cider vinegar 2 teaspoons molasses 1/2 teaspoon Worcestershire sauce 1/4 teaspoon ground allspice Pinch ground cloves 1 1/2 cups low-sodium chicken broth 1 tablespoon unsalted butter 1 tablespoon all-purpose flour Kosher salt and freshly ground black pepperPreheat oven to 350 degrees F. Score the ham with a cross hatch pattern through the thick layer of skin and fat. Arrange the onions in the center of a foil lined sheet pan large roasting pan and set the ham on top of them. Bake for 1 hour. Meanwhile, stir together the apricot jelly, water, thyme leaves, mustard, 3 tablespoons of the vinegar, the molasses, worcestershire, allspice, and cloves in a saucepan. Whisk over medium heat until the jelly has dissolved and sauce is smooth, about 4 minutes. After the ham has been baked for 1 hour, brush with the apricot mixture every 15 minutes for another 45 minutes or until nicely glazed. Transfer the ham to a serving platter, tent with foil and set aside while making the sauce. Discard the onions, remove foil and pour the sauce into a skillet. Add the broth and bring to a boil over high heat. In a small bowl, mix the butter and flour together until you form a paste. Whisk into the pan juices and let sauce simmer until thickened like gravy. Finish with the remaining tablespoon of vinegar and season with salt and pepper to taste. Thinly slice the ham and serve with the sauce. http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_30257,00.html