ampk-metabolic-master-switch-infographic (chart in PDF format can be accessed here)
The Future of Food
— Globe Now (@GlobeNow) October 16, 2014
The brilliant yellow spice turmeric does more than just add color and flavor to food. Studies suggest that it possesses cancer-fighting properties and even the ability to boost the brain‘s healing capacity. Rats injected with aromatic-turmerone, a compound found in turmeric, had increased activity in areas of the brain involved in nerve cell growth, suggesting it may encourage the proliferation of brain cells. Additionally, bathing rodent neural stem cells in aromatic-turmerone extract appeared to boost the growth of these cells. The findings could have implications for the future treatment of strokes and Alzheimer’s disease. More… Discuss
Henson was an American filmmaker, television producer, and puppeteer who created the puppet group the Muppets. He was the leading force behind their long, creative run in films and in the television series Sesame Street and The Muppet Show. Henson crafted the prototype for his signature character, Kermit the Frog, from his mother’s green coat and two ping pong ball halves for eyes. What Henson screenplay, discovered in his archives, was recently published as a graphic novel? More… Discuss
Empress Dowager Cixi was the de facto ruler of China for much of the period between 1861 and 1908. After the death of Emperor Xianfeng, as well as that of his only heir—his son by Cixi—she violated normal succession order and named her adoptive infant nephew Guangxu to the throne. In 1898, during the “hundred days of reform,” Guangxu issued a series of radical decrees modernizing China’s political and social structure. Cixi opposed the reforms and engineered a coup. What became of Guangxu? More… Discuss
The longstanding debate about the advisability of replacing sugar in one’s diet with artificial sweeteners just got a little more complicated. Researchers found that the no-calorie sugar substitutes, meant to help keep things like weight and blood sugar levels in check, alter the balance of gut microbes linked to metabolic diseases like diabetes and may lead, or contribute, to elevated blood sugar levels. The research focused on three common artificial sweeteners: saccharin, sucralose, and aspartame. More… Discuss
The pomegranate is a reddish-yellow fruit native to semitropical Asia. Slightly larger than an orange, it has a tough rind, juicy pulp, and many seeds. The fruit is eaten fresh, the juice is a key ingredient in grenadine syrup, and the rind has been used as a medicinal astringent for centuries. The pomegranate has long been a religious and artistic symbol as well, appearing in ancient Asian literature, the Bible, and Greek mythology. Which Greek goddess was tricked into eating pomegranate seeds? More… Discuss
Spud Day is a celebration of the potato in Shelley, Idaho. The potato has come to be thought of as the crop of Idaho, but the state actually has a number of other important crops: wheat, hay, oats, barley, beans, peas, sugar beets, and fruits. Nonetheless, the spud gets the hurrahs with a festival that began in 1927 and includes a parade, potato-picking and tug-of-war contests, and, of course, potatoes fried, baked, scalloped, mashed, and more. Five thousand free baked potatoes are given to visitors. More… Discuss
Other quotations from Cervantes:
When the severity of the law is to be softened,
let pity, not bribes, be the motive.
- Miguel de Cervantes
When thou art at Rome, do as they do at Rome.
- Miguel de Cervantes
The most difficult character in comedy is that of the fool,
and he must be no simpleton that plays that part.
- Miguel de Cervantes
It is not easy to pass up French fries in favor of carrot sticks, but proper brain training can make it easier. Following a high-fiber, high-protein, low-carb diet seems to alter the way people’s brains respond to food, making healthier foods more appealing. After six months of following this diet, overweight and obese men and women showed changes in activity in the reward centers of their brains indicating greater enjoyment of healthier foods and decreased sensitivity to unhealthy, higher-calorie foods. They also lost significantly more weight than a control group not on the diet. More… Discuss
From: Abbey Sharp
In this webisode Abbey Sharp from Abbey’s Kitchen will be learning how to identify edible mushrooms from poisonous ones as she explores a beautiful forest just outside the GTA in Ontario with a professional mushroom forager. She will teach you a little bit about the different varieties of mushrooms and which pack the biggest “umami” flavour punch. Join Abbey on her gastronomic adventure!
Abbey’s Kitchen webisode # 4
For the full series, see:
And follow Abbey:
Grapefruit and grapefruit juice have been found to interact with numerous drugs (at least 85 by the latest[when?] count), in many cases resulting in adverse effects. Organic compounds that are furanocoumarin derivatives interfere with the hepatic and intestinal enzyme cytochrome P450 isoform CYP3A4 and are believed to be primarily responsible for the effects of grapefruit on the enzyme. Bioactive compounds in grapefruit juice may also interfere with P-glycoprotein and organic anion transporting polypeptides (OATPs), either increasing or decreasing the bioavailability of a number of drugs. Pomelo (the Asian fruit which was crossed with an orange to produce grapefruit) also contains high amounts of furanocoumarin derivatives. Some grapefruit-pomelo hybrids have practically no furanocoumarin content, and one is a commercially viable seedless type.
The following drugs are affected by CYP3A4 inhibition with grapefruit compounds:
List of Amphetamines That Interact With The Cytochrome P450 CYP2D6 enzyme:
Research has been done on the interaction between amphetamines and The Cytochrome P450 CYP2D6 enzyme, and researchers concluded that some parts of substrate molecules contribute to the binding of the enzyme. 
Additional drugs found to be affected by grapefruit juice include, but are not limited to:
The CYP3A4 isoform of cytochrome P450 is located in both the liver and the enterocytes. Many oral drugs undergo first-pass (presystemic) metabolism by the enzyme. Several organic compounds found in grapefruit and specifically in grapefruit juice exert inhibitory action on drug metabolism by the enzyme. It has been established that a group of compounds called furanocoumarins are responsible for this interaction, and not flavonoids as was previously reported. The list of active furanocoumarins found in grapefruit juice includes: bergamottin, bergapten, bergaptol and 6′,7′-dihydroxybergamottin.
This interaction is particularly dangerous when the drug in question has a low therapeutic index, so that a small increase in blood concentration can be the difference between therapeutic effect and toxicity. Grapefruit juice inhibits the enzyme only within the intestines, not in the liver or elsewhere in the body, and does not impact injected drugs. The degree of the effect varies widely between individuals and between samples of juice, and therefore cannot be accounted for a priori.
Another mechanism of interaction is possibly through the P-glycoprotein (Pgp) that is localized in the apical brush border of the enterocytes. Pgp transports lipophilic molecules out of the enterocyte back into the intestinal lumen. Drugs that possess lipophilic properties are either metabolised by CYP3A4 or removed into the intestine by the Pgp transporter. Both the Pgp and CYP3A4 may act synergistically as a barrier to many orally administered drugs. Therefore, their inhibition (both or alone) can markedly increase the bioavailability of a drug.
|Drug class||Major Interactions||Minor interactions|
|Antiarrhythmic agents||amiodarone (Cordarone)
|Antihistamines||terfenadine (Seldane) (off the market)
diphenhydramine (Benadryl) (partially)
astemizole (Hismanal) (off the market)
|Calcium channel antagonists||felodipine (Plendil)
|Cholesterol-lowering drugs aka
Statins (HMG-CoA reductase inhibitors)
cerivastatin (Baycol) (off the market)
|Cough Suppressant/NMDA Antagonist||dextromethorphan|
|Erectile dysfunction drugs||sildenafil (Viagra)
|HIV protease inhibitors||saquinavir (Invirase)
|Hormones||ethinyl estradiol (Ortho-Cept, many others)
|Immunosuppressants||cyclosporine (Sandimmune, Neoral)
|Sedatives, hypnotics, and anxiolytics||buspirone (Buspar)||triazolam (Halcion)
|Other psychotropics||carbamazepine (Tegretol)
nefazodone (Serzone) (off the market)
|Other miscellaneous drugs||cisapride (Prepulsid, Propulsid)|
“Plantain. In childhood, we treat abrasions, scratches and bruises plantain leaves freshly picked. This plant can be used in the kitchen but in salads, stews and soups. However, in addition to leaves, inflorescence and seeds are edible. Seeds, dried and ground are a rich source of fiber and are effective in the treatment of constipation. “
In the midst of political, religious, national, and personal battles, there is one thing that unites all Argentines: Mate.
Mate (pronounced máh-teh), despite what you may have heard, is not an herbal green tea. That makes it sound sissy. It is a tea-like drink made from a green-colored yerba (herb), but it is much more robust than tea. For Argentines,
The most traditional way to drink yerba mate is like the Indians did – from a cup (gourd) and straw (bombilla). Genuine mate drinkers say a well “cured” mate contributes to the good taste of the drink. Also by using the cup and straw it forcibly removes far more of the valuable nutrients which yerba mate has to offer. Other methods do not. You will need to try your own combination of cups and straws as yerba mate will taste differently in each type. Each person must experiment to find which best suits his taste. !Yerba Mate cups can be made from many different types of material. These include the natural gourd, wood, horns, ceramic, glass or metal.
It is well known as the source of the beverage called mate, Chimarrão, Tererê (or Tereré) and other variations, traditionally consumed in subtropical South America, particularly northeastern Argentina, Bolivia, southern Brazil, Uruguay and Paraguay. It was first used and cultivated by the Guaraní people and in some Tupí communities in southern Brazil, prior to the European colonization. It was scientifically classified by the Swiss botanist Moses Bertoni, who settled in Paraguay in 1895.
|Yerba mate, erva mate, mate, or maté
A. St. Hil.
The infusion, called mate in Spanish-speaking countries or chimarrão in south Brazil, is prepared by steeping dry leaves (and twigs) of the mate plant in hot water rather than in boiling water. It is consumed similar to a tea, more traditionally hot, but sometimes cold.
Drinking mate with friends from a shared hollow gourd (also called a guampa, porongo or mate in Spanish, or cabaça or cuia in Portuguese, or zucca in Italian) with a metal straw (a bombilla in Spanish, bomba in Portuguese) is a common social practice in Uruguay, Argentina and southern Brazil among people of all ages.
Yerba mate is most popular in Uruguay, where people are seen walking on the street carrying the “mate” and “termo” in their arms and where you can find hot water stations to refill the “termo” while on the road. In Argentina, 5 kg (11 lb) of yerba mate is consumed each year per every man, woman, and child, while in Uruguay, the largest consumer of mate per capita, 10 kg (22 lb) of yerba mate is consumed per person per year.
The flavor of brewed mate resembles an infusion of vegetables, herbs, and grass, and is reminiscent of some varieties of green tea. Some consider the flavor to be very agreeable, but it is generally bitter if steeped in boiling water. Flavored mate is also sold, in which the mate leaves are blended with other herbs (such as peppermint) or citrus rind.
In Paraguay, Brazil and Argentina, a toasted version of mate, known as mate cocido (Paraguay), chá mate (Brazil) or just mate, is sold in teabags and in a loose leaf form. It is often served sweetened in specialized shops or on the street either hot or iced with fruit juice or milk. In Argentina and southern Brazil, this is commonly consumed for breakfast or in a café for afternoon tea, often with a selection of sweet pastries.
An iced, sweetened version of toasted mate is sold as an uncarbonated soft drink, with or without fruit flavoring.[better source needed] In Brazil, this cold version of chá mate is specially popular in South and Southeast regions, and can easily be found in retail stores in the same cooler as soft-drinks. Mate batido, which is toasted, has less of a bitter flavor and more of a spicy fragrance. Mate batido becomes creamy when shaken. Mate batido is more popular in the coastal cities of Brazil, as opposed to the far southern states, where it is consumed in the traditional way (green, consumed with a silver straw from a shared gourd), and called chimarrão.and in Argentina, this is called cimarrón.
In Paraguay, western Brazil (Mato Grosso do Sul, west of São Paulo) and the Litoral Argentino, a mate infusion is also consumed as a cold or iced beverage and called tereré or tererê (in Spanish and Portuguese, respectively), and is usually sucked out of a horn cup called guampa with a bombilla. Tereré can be prepared using cold or iced water (the most common way in Paraguay) or using cold or iced fruit juice (the most common way in Argentina). The “only water” version may be too bitter, but the one prepared using fruit juice is sweetened by the juice itself. Medicinal herbs, known as yuyos, are mixed in a mortar and pestle and added to the water for taste or medicinal reasons. Tereré is most popular in Paraguay, Brazil, and the Litoral (northeast Argentina).
In the Rio de la Plata region, people often consume daily servings of mate. It is common for friends to convene to matear several times a week. In cold weather, the beverage is served hot and in warm weather the hot water is often substituted with lemonade, but not in Uruguay. Children often take mate with lemonade or milk, as well.
As Europeans often meet at a coffee shop, drinking mate is the impetus for gathering with friends in Argentina, southern Brazil, Paraguay and Uruguay. Sharing mate is ritualistic and has its own set of rules. Usually, one person, the host or whoever brought the mate, prepares the drink and refills the gourd with water. In these three countries, the hot water can be contained in a vacuum flask, termo (appropriate for drinking mate in the outside) or garrafa térmica (Brazil), or in a pava (kettle), which only can be done at home.
The gourd is passed around, often in a circle, and each person finishes the gourd before giving it back to the brewer. The gourd (also called a mate) is passed in a clockwise order. Since mate can be rebrewed many times, the gourd is passed until the water runs out. When persons no longer want to take mate, they say gracias (thank you) to the brewer when returning the gourd to signify they do not want any more.
During the month of August, Paraguayans have a tradition of mixing mate with crushed leaves, stems, and flowers of the plant known as flor de Agosto (the flower of August, plants of the Senecio genus), which contain pyrrolizidine alkaloids. Modifying mate in this fashion is potentially toxic, as these alkaloids can cause a rare condition of the liver, veno-occlusive disease, which produces liver failure due to progressive occlusion of the small venous channels in the liver.
In South Africa, mate is not well known, but has been introduced to Stellenbosch by a student who sells it nationally. In the tiny hamlet of Groot Marico in the northwest province, mate was introduced to the local tourism office by the returning descendants of the Boers, who in 1902 had emigrated to Patagonia in Argentina after losing the Anglo Boer War. It is also commonly consumed in Lebanon, Syria and some other parts of the Middle East, as well as amongst communities of expatriate from the Southern Cone.
Yerba mate contains three xanthines: caffeine, theobromine and theophylline, the main one being caffeine. Caffeine content varies between 0.7% and 1.7% of dry weight (compared with 0.4– 9.3% for tea leaves, 2.5–7.6% in guarana, and up to 3.2% for ground coffee); theobromine content varies from 0.3% to 0.9%; theophylline is present in small quantities, or can be completely absent. A substance previously called “mateine” is a synonym for caffeine (like theine and guaranine).
Preliminary limited studies of mate have shown that the mate xanthine cocktail is different from other plants containing caffeine, most significantly in its effects on muscle tissue, as opposed to those on the central nervous system, which are similar to those of other natural stimulants. The three xanthines present in mate have been shown to have a relaxing effect on smooth muscle tissue, and a stimulating effect on myocardial (heart) tissue.
As of 2011 there has not been any double-blind, randomized prospective clinical trial of mate drinking with respect to chronic disease. However, yerba does contain polyphenols, which may benefit the immune system, relieve allergies, reduce the risk of diabetes and hypoglycemia in mice, contain compounds that, when extracted from green tea burns more calories, acts as an appetite suppressant and weight loss tool, increases the supply of nutrients and oxygen to the heart, may reduce the risk of heart attacks and strokes, increases mental energy and focus, improves mood, and promotes a deeper sleep, however sleep may be affected in people who are sensitive to caffeine.
Some non-blinded studies have found mate consumption to be effective in lipid lowering. Studies in animals and humans have observed hypocholesterolemic effects of Ilex paraguariensis aqueous extracts. A single-blind controlled trial of 102 volunteers found that after 40 days of drinking 330 mL / day of mate tea (concentration 50g dry leaves / L water), people with already-healthy cholesterol levels experienced an 8.7% reduction in LDL, and hyperlipidemic individuals experienced an 8.6% reduction in LDL and a 4.4% increase in HDL, on average. Participants already on statin therapy saw a 13.1% reduction in LDL and a 6.2% increase in HDL. The authors thus concluded that drinking yerba mate infusions may reduce the risk for cardiovascular diseases.
Any hot consumption of mate is associated with oral cancer esophageal cancer, cancer of the larynx, and squamous cell of the head and neck. Studies show a correlation between temperature and likelihood of cancer, making it unclear how much a role mate itself plays as a carcinogen.
A study by the International Agency for Research on Cancer showed a limited correlation between oral cancer and the drinking of large quantities of “hot mate”. Smaller quantities (less than 1 liter daily) were found to increase risk only slightly, though alcohol and tobacco consumption had a synergistic effect on increasing oral, throat, and esophageal cancer. The study notes the possibility that increased risk could be credited to the high (near-boiling) temperatures at which the mate is consumed in its most traditional way, the chimarrão. The cellular damage caused by thermal stress could lead the esophagus and gastric epithelium to be metaplastic, adapting to the chronic injury. Then, mutations would lead to cellular dysplasia and to cancer. While the IARC study does not specify a specific temperature range for “hot mate”, it lists general (not “hot”) mate drinking separately, but does not possess the data to assess its effect. It also does not address, in comparison, any effect of consumption temperature with regard to coffee or tea.
Few data are available on the effects of yerba mate on weight in humans and further study may be warranted.
Research also shows that mate preparations can alter the concentration of members of the ecto-nucleoside triphosphate diphosphohydrolase (E-NTPDase) family, resulting in an elevated level of extracellular ATP, ADP, and AMP. This was found with chronic ingestion (15 days) of an aqueous mate extract, and may lead to a novel mechanism for manipulation of vascular regenerative factors, i.e., treating heart disease.
In an investigation of mate antioxidant activity, there was a correlation found between content of caffeoyl-derivatives and antioxidant capacity (AOC). Amongst a group of Ilex species, Ilex paraguariensis antioxidant activity was the highest.
Mate was first consumed by the indigenous Guaraní and also spread in the Tupí people that lived in southern Brazil and Paraguay, and became widespread with the European colonization. In the Spanish colony of Paraguay in the late 16th century, both Spanish settlers and indigenous Guaranís, who had, to some extent, before the Spanish arrival, consumed it. Mate consumption spread in the 17th century to the River Plate and from there to Argentina, Chile, Bolivia and Peru. This widespread consumption turned it into Paraguay’s main commodity above other wares, such as tobacco, and Indian labour was used to harvest wild stands.
In the mid 17th century, Jesuits managed to domesticate the plant and establish plantations in their Indian reductions in Misiones, Argentina, sparking severe competition with the Paraguayan harvesters of wild stands. After their expulsion in the 1770s, their plantations fell into decay, as did their domestication secrets. The industry continued to be of prime importance for the Paraguayan economy after independence, but development in benefit of the Paraguayan state halted after the War of the Triple Alliance (1864–1870) that devastated the country both economically and demographically. Some regions with mate plantations in Paraguay became Argentinean territory.
Brazil then became the largest producer of mate. In Brazilian and Argentine projects in the late 19th and early 20th centuries, the plant was domesticated once again, opening the way for plantation systems. When Brazilian entrepreneurs turned their attention to coffee in the 1930s, Argentina, which had long been the prime consumer, took over as the largest producer, resurrecting the economy in Misiones Province, where the Jesuits had once had most of their plantations. For years, the status of largest producer shifted between Brazil and Argentina.
Now, Brazil is the largest producer, with 53%, followed by Argentina, 37% and Paraguay, 10%.
There is a Parque Historico do Mate, funded by the State of Parana, Brazil, to educate people on the sustainable harvesting methods needed to maintain the integrity and vitality of the oldest wild forests of mate in the world.
The name given to the plant in Guaraní, language of the indigenous people who first cultivated and enjoyed mate, is ka’a, which has the same meaning as “herb”. Congonha, in Portuguese, is derived from the Tupi expression, meaning something like “what keeps us alive”, but a term rarely used nowadays. Mate is from the Quechua mati, a word that means container for a drink, infusion of an herb, as well as gourd. The word mate is used in both, Portuguese and Spanish languages.
The pronunciation of yerba mate in Spanish is [ˈʝe̞rβ̞ä ˈmäte̞] The accent on the word is on the first syllable, not the second as might be implied by the variant spelling “maté”. The word hierba is Spanish for “herb”; yerba is a variant spelling of it which was quite common in Argentina. (Nowadays in Argentina “yerba” refers exclusively to the “yerba mate” plant.) Yerba mate, therefore, originally translated literally as the “gourd herb”, i.e. the herb one drinks from a gourd.
The (Brazilian) Portuguese name is either erva-mate [ˈɛʁvɐ ˈmätʃi] (also pronounced [ˈɛrvɐ ˈmäte] or [ˈɛɾvɐ ˈmätɪ] in some regions), the most used term, or rarely “congonha” [kõˈɡõȷ̃ɐ], from Old Tupi kõ’gõi, which means “what sustains the being”. It is also used to prepare the drinks chimarrão (hot), tereré (cold) or chá mate (hot or cold). While the chá mate (tea) is made with the toasted leaves, the other drinks are made with green leaves, and are very popular in the south of the country and Mato Grosso. Most people colloquially address both the plant and the beverage simply by the word mate.
Both the spellings “mate” and “maté” are used in English, but the latter spelling is never used in Spanish where it means “I killed” as opposed to “gourd”. There are no variation of spellings in Spanish. The addition of the acute accent over the final “e” was likely added as a hypercorrection, indicating that the word and its pronunciation are distinct from the common English word “mate“.
Gunpowder tea (珠茶; pinyin: zhū chá) is a form of green Chinese tea produced in Zhejiang Province of China in which each leaf has been rolled into a small round pellet. It is believed to take its English name from the fact that the tea resembles grains of black powder. This rolling method of shaping tea is most often applied either to dried green tea (the most commonly encountered variety outside China) or Oolong tea.
|Other names:||Lo Chu Ch’a, Zhu Cha, 珠茶|
|Origin:||Zhejiang Province China and others|
|Quick description:||Popular worldwide. Flavor varies according to the growing location of tea used for production|
Gunpowder tea production dates back to the Tang Dynasty 618–907. It was first introduced to Taiwan in the 19th century. Gunpowder tea leaves are withered, steamed, rolled, and then dried. Although the individual leaves were formerly rolled by hand, today most gunpowder tea is rolled by machines (though the highest grades are still rolled by hand). Rolling renders the leaves less susceptible to physical damage and breakage and allows them to retain more of their flavor and aroma. In addition, it allows certain types of oolong teas to be aged for decades if they are cared for by being occasionally roasted.
When buying gunpowder tea it is important to look for shiny pellets, which indicate that the tea is relatively fresh. Pellet size is also associated with quality, larger pellets being considered a mark of lower quality tea. High quality gunpowder tea will have small, tightly rolled pellets.
When sold as a variety of tea, gunpowder tea has several varieties:
The origin of the English term may come from the tea’s similarity in appearance to actual gunpowder: greyish, dark pellets of irregular shape used as explosive propellant for early guns. The name may also have arisen from the fact that the grey-green leaf is tightly rolled into a tiny pellet and “explodes” into a long leaf upon being steeped in hot water. Another explanation is that the tea can also have a smoky flavor.
While brewing methods vary widely by tea and individual preferences, 1 teaspoon of looseleaf tea is recommended for every 150ml (5.07 oz) of water. Ideal water temperature for this type of tea is between 70 °C (158 °F) to 80 °C (176 °F). For the first and second brewing, leaves should be steeped for around one minute. It is also recommended that the tea cup or tea pot used should be rinsed with hot water prior to brewing the tea to warm the vessels. When brewed, gunpowder tea is a yellow color.
The flavor of brewed gunpowder tea is often described as thick and strong like a soft honey, but with a smokey flavor and an aftertaste that is slightly coppery. This type of tea is often seen as having a flavor that is somewhat grassy, minty, or peppery.
Gunpowder tea is exported to the Maghreb where it is used in the preparation of traditional North African mint tea. The Moroccan tea ritual is at the heart of any social gathering, from an informal visit to a neighbour to lavish soirees with dignitaries. A minimum of two cups need to be drunk so as not to offend the host. Moroccan mint tea is made by adding mint and sugar or honey to gunpowder tea after brewing.
Mars, Inc., maker of M&M’s, Snickers, Twix, and various other chocolaty confections, is partnering with the National Heart, Lung and Blood Institute to study whetherflavanols in cocoa can boost heart health and help prevent heart attacks and strokes. Previous studies indicate that cocoa flavanols improve blood pressure, cholesterol, artery health, and other cardiologic measures. But don’t go gorging yourself on candy bars just yet; the flavanols are often destroyed when cocoa is processed. Thus, flavanol capsules rather than chocolate bars are the preferred delivery method and will be used throughout the course of the four-year study. More… Discuss
for a great post on health benefits deriving from the consumption of sauerkraut and other probiotics
Sauerkraut (/ˈsaʊərkraʊt/; German pronunciation: [ˈzaʊ.ɐˌkʁaʊt] ( listen)), directly translated: “sour cabbage”, is finely cutcabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage. Sauerkraut is also used as a condiment upon various foods, such as meat dishes and hot dogs.[
Fermented foods have a long history in many cultures. Today, two of the most well-known instances of traditional fermented cabbage side dishes are sauerkraut and Korean kimchi. The Roman writers Cato (in his De Agri Cultura) and Columella (in his De re Rustica) mentioned preserving cabbages and turnips with salt. It is believed to have been introduced to Europe in its present form 1,000 years later by Genghis Khan after invading China. The Tartars took it in their saddlebags to Europe. There it took root mostly in Eastern European and Germanic cuisines, but also in other countries including France, where the name became choucroute.
Before frozen foods, refrigeration, and cheap transport from warmer areas became readily available in northern and central Europe, sauerkraut, like other preserved foods, provided a source of nutrients during the winter. James Cook always took a store of sauerkraut on his sea voyages, since experience had taught him it preventedscurvy.
In Germany, sauerkraut is often flavored with juniper berries. Traditionally it is served with pork, Strasbourg sausage or frankfurters, bacon, smoked pork or smoked Morteau or Montbéliard sausages, accompanied typically by roasted or steamed potatoes or dumplings.
Sauerkraut is the most important ingredient in the shchi, a traditional soup of Russia where it has been known as far back as the 9th century, the time of the import of cabbage from Byzantium.
Mick turns to the wind when his chanterelle mushroom hunting hits a dead end. THE LEGEND OF MICK DODGE AIRS TUESDAYS at 10P.
When it comes to food allergies, peanut allergies are the most deadly, but perhaps not for long. A clinical trial involving 85 children with peanut allergies successfully increased the tolerance of 84% to five peanuts a day after six months. At the start of the trial, participants were given a daily dose of peanut protein powder equivalent to one 70th of a peanut, too little to initiate an allergic reaction. Over the course of the study, the dose was slowly increased under careful medical observation, desensitizing most of the children to small amounts of peanuts. More… Discuss
|Jmol-3D images||Image 1|
|Molar mass||116.08 g mol−1|
|Appearance||Yellow to orange/red crystalline powder|
|EU classification||Harmful (XN)|
|S-phrases||S22 S24 S37|
| (verify) (what is: /?)
Except where noted otherwise, data are given for materials in their standard state (at 25 °C (77 °F), 100 kPa)
Azodicarbonamide, or azobisformamide, is a chemical compound with the molecular formula C2H4O2N4. It is a yellow to orange red, odorless, crystalline powder. As a food additive, it is known by the E number E927.
Azodicarbonamide is used as a food additive, a flour bleaching agent and improving agent. It reacts with moist flour as an oxidizing agent. The main reaction product is biurea, a derivative of urea, which is stable during baking. Secondary reaction products include semicarbazide and ethyl carbamate. The United States permits the use of azodicarbonamide at levels up to 45 ppm. In Australia the use of azodicarbonamide as a food additive is banned. In Singapore, use is punishable by up to 15 years in prison and a fine of $450,000.
The principal use of azodicarbonamide is in the production of foamed plastics as an additive. The thermal decomposition of azodicarbonamide results in the evolution of nitrogen, carbon monoxide, carbon dioxide, and ammonia gases, which are trapped in the polymer as bubbles to form a foamed article.
Azodicarbonamide as used in plastics, synthetic leather and other uses can be pure or modified. This is important because modification affects the reaction temperatures. Pure azodicarbonamide generally reacts around 200 °C, but there are some products that the reaction temperature must be lower, depending on the application. In the plastic, leather and other industries, modified azodicarbonamide (average decomposition temperature 170 °C) contains additives that accelerate the reaction or react at lower temperatures.
Azodicarbonamide as a blowing agent in plastics has been banned in Europe since August 2005 for the manufacture of plastic articles that are intended to come into direct contact with food.
In the UK, the Health and Safety Executive has identified azodicarbonamide as a respiratory sensitizer (a possible cause of asthma) and determined that products should be labeled with “May cause sensitisation by inhalation.” TheWorld Health Organization has linked azodicarbonamide to “respiratory issues, allergies and asthma.” Britain, Europe, and Australia now ban its use in food.
Boil new laid eggs for ten minutes. One egg per sandwhich. Immediately plunge them into cold water so that the yolks do not darken. When almost cold peel them and slice or chop them. Mix the eggs with a tablespoon of minced parsley and enough mayonnaise to make a nice texture. Add salt and pepper and lay the egg mixture on the buttered bread. Egg sandwiches are traditionally cut into squares.
Researchers say people should pay heed to the old adage “An apple a day keeps the doctor away.” Ninety percent of adults eat at least one portion of fruit every day, but less than a third actually get the recommendedfive servings of fruits and vegetables daily. Adding just one apple, or a serving of any fruit or vegetable, to one’s daily diet could have significant health implications. According to the researchers’ calculations, if every adult in the UK increased his or her daily consumption of fruits and vegetables by one serving, 11,000 deaths due to vascular issues could be avoided each year. More… Discuss
Learn how to make Milk Kefir at home for a fraction of the cost of buying it at the grocery store. Milk Kefir is one of the easiest cultured foods to make–even easier than yogurt! Step-by-step instructions including information on where to obtain a Milk Kefir culture (also known as Milk Kefir Grains).
Visit: http://www.culturesforhealth.com/milk-kefir for more information
Eating cruciferous vegetables like broccoli, Brussels sprouts, or cabbage might slow the progression of—or even prevent—osteoarthritis. In mice, sulforaphane, a compound created in these vegetables when they are eaten, blocked a key cartilage-damaging enzyme. Researchers are now investigating whether sulforaphane will do the same for humans. For two weeks before knee surgery, 20 arthritis sufferers will eat a specially bredbroccoli variety that contains high levels of glucoraphanin, the compound that becomes sulforaphane. The tissue that is removed will then be examined for signs of sulforaphane’s benefits. More… Discuss
Published on Aug 12, 2013
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There is at least one reason fro which people get insanely fat in this country and cannot shake it off: It is the adulterated, reconstituted, artificially, industrially made prefabed foods sold to us: And yeas all brands of breads, are no exception!
If you ask me: “What Bread’s Composition should be?”
I’ll tell you: “Is there any doubt? This one:
Wheat flower, rye flower, Water, Natural Sour, Yeast, Salt, Ground Caraway (may be) and especially Natural no fat“. You see this recipe did not change in the last thousand years , as much as it was change in the last twenty: Long live CODEX, and our culinary leaders!
La Guanábana o la fruta del árbol de Graviola es un producto milagroso para matar las células cancerosas.
Es 10,000 veces más potente que la quimioterapia. Destruye las células malignas en 12 tipos de cáncer, incluyendo el de colon, de pecho, de próstata, del pulmón y del páncreas…
Los compuestos de este árbol demostraron actuar 10,000 veces mejor retardando el crecimiento de las células de cáncer que el producto Adriamycin, una droga quimioterapéutica, normalmente usada en el mundo.
Y lo que es todavía más asombroso: este tipo de terapia, con el extracto de Graviola, o Guanábana, destruye tan sólo las malignas células del cáncer y no afecta las células sanas.
Instant World publishes this article translated by Colombian journalist Orlando Lopez Garcia , warning that its contents are the sole responsibility of the Institute of Health Sciences, whose website and address encentran the end of writing.
The Fruit Soursop or Graviola tree is a miraculous product to kill cancer cells.
Is 10,000 times more potent than chemotherapy.
Why are not aware of it? Because there are organizations interested in finding a synthetic version, enabling them to make fabulous profits.
So from now on you can help a friend in need by letting him know that you should drink soursop juice to prevent disease.
Its taste is pleasant. And of course it does not produce the horrific effects of chemotherapy. And it has the potential to do so, plant a guava tree in your backyard. All parts are useful.
The next time you want to drink a juice, ask soursop.
How many people die while this has been a closely guarded secret so as not to profit billions risks of large corporations?
As you well know the soursop tree is low. Not much space, is known by the name of graviola in Brazil, guanabana in Spanish, and “Soursop” in English.
The fruit is large and sweet, white pulp is eaten directly or it is normally used to make drinks, sherbet, sweets etc.
The interest of this plant is due to its strong anti-cancer effects. And although he attributed many more properties, the most interesting is the effect it produces on tumors .. This plant is a proven cancer remedy for cancers of all types. Some argue that it is useful in all variants of cancer.
It is considered also as an anti-microbial agent wide spectrum against bacterial and fungal infections, is effective against internal parasites and worms, regulates high blood pressure and antidepressant, combat stress and nervous disorders.
The truth is simple: Deep within the Amazon Rainforest grows a tree that could revolutionize what you, your doctor, and the rest of the world thinks about cancer treatment and survival chances offered, never before had presented a so promising outlook ..
Research samples, with extracts from this miraculous tree, are encouraging. Here are some findings:
* It is a natural therapy that does not cause extreme nausea, weight loss or no hair.
* Protect your immune system and avoid deadly infections
* The person feels stronger and healthier throughout the treatment
* That renewed energy improves your outlook on life
The source of this information is fascinating: it comes from one of the largest drug manufacturers in the world, who says that after more than 20 laboratory tests conducted since 1970, the extracts revealed that:
To destroy malignant cells in 12 types of cancer , including colon, breast, prostate, lung and pancreas …
The compounds of this tree act showed 10,000 times better slowing the growth of cancer cells the product Adriamycin, a chemotherapeutic drug, normally used in the world.
And what is even more astonishing: this type of therapy, Graviola extract, or Soursop, only destroys malignant cancer cells and does not affect healthy cells .