Tag Archives: Food

My Mushroom Foraging Adventure: Abbey’s Kitchen Learns How To Find Edible Mushrooms in the Forest



From:  Abbey Sharp   Abbey Sharp

My Mushroom Foraging Adventure: Abbey’s Kitchen Learns How To Find Edible Mushrooms in the Forest

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:
http://www.abbeyskitchen.com

And follow Abbey:

@AbbeysKitchen
http://www.facebook.com/abbeys-kitchen
http://www.pinterest.com/abbeyskitchen
http://www.instagram.com/abbeyskitchen

Veganism (not everyone can be one…which is okay)


Vegans at the Melbourne "Walk against War...

Vegans at the Melbourne “Walk against Warming,” December 12, 2009, during the Copenhagen Summit on climate change. (Photo credit: Wikipedia)

 

Veganism

Vegans abstain from the ingestion of animal products for political and religious reasons, to enjoy health benefits, or to support animal rights. Many vegans extend the vegan philosophy into other areas of their lives and avoid using all animal products, including leather, silk, honey, whey, and gelatin. Vegan diets tend to be high in dietary fiber and low in saturated fat and cholesterol but can sometimes lead to deficiencies in nutrients, such as vitamin B12. Who coined the term “vegan”? More… Discuss

 

Something Fishy


Something Fishy

Scientists have debunked the popular myth that fish have poor memories, training African cichlid fish to go to one end of a tank for food. Even after 12 days, the fish demonstrated that they remembered their training. And when trained to associate the other end of the tank with food, they were able to override the previous training and form a new memory. More… Discuss

Facts on Pesticides – earthjustice.org‎ Adwww.earthjustice.org/pesticides‎ Top 12 Fruits and Vegetables You Should Buy Organic


About 5,290,000 results (0.33 seconds)       Facts on Pesticides - earthjustice.org‎     Adwww.earthjustice.org/pesticides‎     Learn about the impacts of pesticides on your health.     Earthjustice has 468 followers on Google+  Search Results      Safe Fruits and Veggies     www.safefruitsandveggies.com/     Should I be worried about pesticide residues on my fruits and vegetables? .... Warehouse store, traditional grocery store, small local market, specialty food ...     Top 12 Fruits and Vegetables You Should Buy Organic     gourmetfood.about.com/od/slowfoodorganiclocal/a/organicproduce.htm     by Brett Moore - The long term effects of consuming these pesticides has not been sufficiently ... Here is a list of the fruits and vegetables most contaminated and which you should buy ... Find a Local Farmers Market · How to Make Your Kitchen Eco-Friendly ..

About 5,290,000 results (0.33 seconds)
Facts on Pesticides – earthjustice.org‎
Adwww.earthjustice.org/pesticides‎
Learn about the impacts of pesticides on your health.
Earthjustice has 468 followers on Google+
Search Results
Safe Fruits and Veggies
http://www.safefruitsandveggies.com/
Should I be worried about pesticide residues on my fruits and vegetables? …. Warehouse store, traditional grocery store, small local market, specialty food …
Top 12 Fruits and Vegetables You Should Buy Organic
gourmetfood.about.com/od/slowfoodorganiclocal/a/organicproduce.htm
by Brett Moore – The long term effects of consuming these pesticides has not been sufficiently … Here is a list of the fruits and vegetables most contaminated and which you should buy … Find a Local Farmers Market · How to Make Your Kitchen Eco-Friendly ..

 

this pressed: National Geographic Magazine: Sugar (an industry once run with slave labor… now enslaving through addiction everyone globally!)


Picture of sugar being sprinkled on a donut

Sugar : We were smitten 10,000 years ago on the island of New Guinea. Today the average American downs 22.7 teaspoons a day.

The global economy is NOT in resession because of overweight people but because of the unsafe foods we’re exposed to, such as: Modified starch (From Wikipedia, the free encyclopedia): one will find it as in mostly all processed foods


Modified starch, also called starch derivatives, are prepared by physically, enzymatically, or chemically treating native starch to change its properties.[1] Modified starches are used in practically all starch applications, such as in food products as a thickening agent, stabilizer or emulsifier; in pharmaceuticals as a disintegrant; as binder in coated paper. They are also used in many other applications.[2]

Starches are modified to enhance their performance in different applications. Starches may be modified to increase their stability against excessive heat, acid, shear, time, cooling, or freezing; to change their texture; to decrease or increase their viscosity; to lengthen or shorten gelatinization time; or to increase their visco-stability.

- Calories in vs. calories  consumed (is the main resort that you have: the lower the intake, the lesser effort you’ll need to burn the rather than store as fat the extra nutrients ingested),  IF:
- you have been diagnosed with diabetes remember that the safest foods for you are prepared at home from ingredients procured from the market.
- Avoid juicers and all concentrated (dried) fruits) (get accustomed to enjoy apples)
- Your stomach will work hard in digesting some foods (which is good internal workout) and the best (due to low nutritive value) is broccoli (do not juice it, let your digestive system deal with that!)
- Eat nonfat pro-bionic yogurt, kefir, even sauerkraut to maintain an healthy digestive system. You can make your kefir find out how: @ http://www.culturesforhealth.com/Kefir/
- Did you asked yourself if you have brisk walk, or whatever it that drives your heart rate 85%and up for more than 15 minutes: if you can carry conversations easily you probably are not achieving that goal! Get a heart rate monitoring wristwatch) If not do it, the earlier in the day, the best!
- stay regular (get fiber like Metamucil, etc.)  in your diet (you can add fiber to soups, coffee, protein shakes….you get the idea).

****NO excuses, because this one thing you cannot delegate!****

****Let’s start with these few things….and move on to others!****

Enhanced by Zemanta

article: Maple Syrup


Maple Syrup

A popular topping for pancakes, waffles, French toast, and the like, maple syrup comes from the sap of sugar maple and black maple trees. In springtime, taps inserted in the trees begin flowing with sap, which is collected, strained, and concentrated by boiling. Native Americans were the first to prepare syrup from maple sap, using hot rocks or freezing to concentrate the sap. They shared their methods with arriving colonists—and the rest is history. What is produced by boiling down maple syrup? More… Discuss

Enhanced by Zemanta

OPTIMISM MAY BE GOOD FOR YOUR WAISTLINE (so is diet and exercise!)


Optimism May Be Good for Your Waistline

Women who see the glass as half full may find it easier to stick to healthy eating habits than glass-half-empty types. In a recent study, women who measured highest on a scale of optimism made the greatest strides in improving their diets. Those who were lowest on the scale also tended to have less healthy diets to begin with than those with more positive outlooks. Researchers believe it is not so much the women’s outlook at play as it is the skills that tend to go hand-in-hand with optimism, like self-regulation and positive coping skillsMore… Discuss

Enhanced by Zemanta

Don’t Like Eating Yoga Mats? Avoid These Brands… | Care2 Healthy Living


Don’t Like Eating Yoga Mats? Avoid These Brands… | Care2 Healthy Living.

The Environmental Working Group just released an extensive list of almost 500 food products and over 100 brands that make use of the unwelcome chemical. View the entire list here, or check out some of the more recognizable offenders listed below:

America’s Choice

Arnold

Betty Crocker

D’italiano

Drake’s

Earthgrains

Entenmann’s

Essential Everyday

Fiber One

Fleischmann’s

Freihofer’s

Healthy Life

Jimmy Dean

Little Debbie

Marie Callender’s 

Nature’s Own

Pillsbury

Sara Lee

Shoprite

Smucker’s

Sun-Maid

Sunbeam

Tyson

Village Hearth

Weight Watchers Smart Ones

White Castle

Wonder

Aside from the aforementioned brands, ADA also lurks in many fast food chains, like Starbucks, Wendy’s, McDonald’s, and Burger King. The harmful chemical is banned in Europe and Australia, as it can cause respiratory illness in large quantities, but merely regulated to 45 parts per million here in the US. Check out the movement to ban it all together.

Read more: http://www.care2.com/greenliving/dont-like-eating-yoga-mats-avoid-these-brands.html#ixzz2uqxMsXU0

 

Enhanced by Zemanta

New at euzicasa Widget: Environmental Working Group (Access here)


Environmental Working Group

Environmental Working Group (you’re one click away)

 

 

Enhanced by Zemanta

TODAY’S HOLIDAY: VINEGROWER’S DAY


Vinegrower’s Day

This pre-harvest vineyard festival in Bulgaria involves pruning the vines and sprinkling them with wine. Ritual songs and dances are performed in hopes of a plentiful grape harvest. In some areas, a “Vine King” is crowned with a wreath of twigs from the vineyards. Everyone treats him with great respect, for it is believed that fertility depends on the King’s happiness. Visits to well-known Bulgarian vineyards are organized, the vines are pruned, and guests are given an opportunity to sample the local wine and foods. More…Discuss

Enhanced by Zemanta

Let’s learn from Voni: http://foodbabe.com/subway/ Azodicarbonamide: banned in the rest of the world…striving in our food…Question: WHY?


Visit:  http://foodbabe.com/subway/
From Wikipedia, the free encyclopedia
Azodicarbonamide
Identifiers
CAS number 123-77-3 Yes
PubChem 31269
ChemSpider 4575589 Yes
UNII 56Z28B9C8O Yes
EC-number 204-650-8
ChEMBL CHEMBL28517 Yes
Jmol-3D images Image 1
Properties
Molecular formula C2H4N4O2
Molar mass 116.08 g mol−1
Appearance Yellow to orange/red crystalline powder
Hazards
MSDS External MSDS
EU classification Harmful (XN)
R-phrases R42 R44
S-phrases S22 S24 S37
NFPA 704
NFPA 704.svg
1
2
2
 
 Yes (verify) (what is: Yes/?)
Except where noted otherwise, data are given for materials in their standard state (at 25 °C (77 °F), 100 kPa)
Infobox references

Azodicarbonamide, or azobisformamide, is a chemical compound with the molecular formula C2H4O2N4.[1] It is a yellow to orange red, odorless, crystalline powder. As a food additive, it is known by the E number E927.

Use as a food additive

Azodicarbonamide is used as a food additive, a flour bleaching agent and improving agent. It reacts with moist flour as an oxidizing agent.[2] The main reaction product is biurea,[3] a derivative of urea, which is stable during baking. Secondary reaction products include semicarbazide[4] and ethyl carbamate.[5] The United States permits the use of azodicarbonamide at levels up to 45 ppm.[6] In Australia[citation needed] 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[citation needed].

Other uses

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.[7]

Safety

In the United States, azodicarbonamide has generally recognized as safe (GRAS) status and is allowed to be added to flour at levels up to 45 ppm.[8]

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.”[9] TheWorld Health Organization has linked azodicarbonamide to “respiratory issues, allergies and asthma.” Britain, Europe, and Australia now ban its use in food.[10]

Toxicological studies of the reactions of azodicarbonamide show that it is rapidly converted in dough to biurea, which is a stable compound not decomposed upon cooking.[11]

 

Enhanced by Zemanta

The Power of Petitioning: Subway Takes Chemical Out of Sandwich Bread After Protest – ABC News


PHOTO: Vani Hari, the "food babe" blogger, is petitioning Subway to take a plastic chemical out of its bread.Subway Takes Chemical Out of Sandwich Bread After Protest – ABC News.

 

Enhanced by Zemanta

Balade Haute Provence – Juin 2013 – Pernes les Fontaines, Le Beaucet, Venasque


Enhanced by Zemanta

Ohhh Coffeeeee: LIFESTYLE The Chemistry of Good Coffee: The Syphon Method


LIFESTYLE The Chemistry of Good Coffee: The Syphon MethodLIFESTYLE

The Chemistry of Good Coffee: The Syphon Method

 

 

Enhanced by Zemanta

NON MATCHING: Galalith and Old Buttons


Galalith

 
 

White galalith RAAF pre-1953 buttons. (Top left button shows crazing resulting from button having been heated during washing.)

Galalith (Erinoid in the United Kingdom), is a synthetic plastic material manufactured by the interaction of casein and formaldehyde. Given a commercial name derived from the Greek words gala (milk) and lithos (stone), it is odourlessinsoluble in water, biodegradable,antiallergenicantistatic and virtually nonflammable.

Discovery

In 1897, the HanoverGermany mass printing press owner Wilhelm Krische was commissioned to develop an alternative to blackboards.[1] The resultant horn-like plastic made from the milk protein casein was developed in cooperation with the Austrian chemist(Friedrich) Adolph Spitteler (1846–1940). The final result was unsuitable for the original purpose.[1] In 1893, French chemist Auguste Trillat discovered the means to insolubilize casein by immersion in formaldehyde.

Production and usage

Although it could not be moulded once set, and was hence produced in sheets, it was inexpensive to produce due to its simple manufacture. Galalith could be cut, drilled, embossed and dyed without difficulty, and its structure manipulated to create a series of effects. No other plastic at the time could compete on price, and with ivory, horn and bone products becoming far more expensive, it found a natural home in the fashion industry.[1]

This new plastic was presented at Paris Universal Exhibition in 1900. In France, Galalith was distributed by the Compagnie Française de Galalithelocated near Paris in Levallois-Perret. As a result, the Jura area became the first one to use the material.

Marketed in the form of boards, pipes and rods, in 1913 thirty million litres (eight million US gallons) of milk were used to produce Galalith in Germany alone.[1] In 1914, Syrolit Ltd gained the license for manufacture in the United Kingdom. Renaming itself Erinoid Ltd, it started manufacture in the Lightpill former woollen mill in DudbridgeStroud, Gloucestershire.[2]

Galalith could produce gemstone imitations that looked strikingly real. In 1926 Gabrielle “Coco” Chanel published a picture of a short, simple black dress in Vogue. It was calf-length, straight, and decorated only by a few diagonal lines. Vogue called it “Chanel’s Ford,” as like the Model T, the little black dress was simple and accessible for women of all social classes. To accessorize the little black dress, Chanel revamped her designs, thus facilitating the breakthrough and mass popularity of costume jewelry.[1] Galalith was used for striking Art Deco jewelry designs by artists such as Jacob Bengel and Auguste Bonaz, as well as for hair combs and accessories. By the 1930s, Galalith was also used for pens, umbrella handles, white piano keys (replacing natural ivory), and electrical goods,[3] with world production at that time reaching 10,000 tons.

Today

Although Galalith was historically cheap, the fact it could not be moulded led to its demise by commercial end users. Production slowed as the restrictions of World War II led to a need for milk as a food, and niched due to new oil-derived wartime plastic developments. Production continued inBrazil until the 1960s.

 

Enhanced by Zemanta

WORD: CONFECTION


confection 

Definition: (noun) A food rich in sugar.
Synonyms: sweet
Usage: One of the perks of working in a candy shop is getting to try all the new confectionsDiscuss.

 

Enhanced by Zemanta

Johnny Cash – Come Home, It’s Suppertime


 

News: WINE AND DINE, MINUS THE WINE


Wine and Dine, Minus the Wine

The world is in the midst of a wine shortage, and it does not look like it will be letting up any time soon. Global wine production has been on the decline since it peaked in 2004. Last year, the demand for wine exceeded the supply by 300 million cases. Part of the problem is that European wine production has plummeted 25 percent since 2004. Winemaking in other parts of the world, like the US, Australia, Argentina, Chile, South Africa, and New Zealand, has been stepped up, but it is not yet able to keep up with global demand. More… Discuss

 

This Day in the Yesteryear: WORLD FOOD DAY (1981)


World Food Day (1981)

More than 150 countries celebrate World Food Day every year on October 16, the anniversary of the founding of the United Nations Food and Agriculture Organization. World Food Day aims to heighten public awareness of the world food problem and to promote cooperation in the struggle against hunger, malnutrition, and poverty. It has been observed since 1981 with different themes each year, such as “United against Hunger” and “The Right to Food.” What was the theme of the first World Food Day? More… Discuss

 


Sports Superstars Endorsing Less-Than-Healthy Fare

To be a top athlete, one must be in peak physical condition, but you wouldn’t know it by looking at many of the products they agree to endorse. About a quarter of the brands endorsed by the 100 top US athletes of 2010 were food and beverage companies, and a vast majority of the player-endorsed products were less than healthy. Nearly 80% of the food products were high in calories and low in nutritional value, and a whopping 93.4% of the beverages had all of their calories come from added sugar. More… Discuss

 

FOOD FRESHNESS LABELS INADVERTENTLY LEAD TO WASTE


Food Freshness Labels Inadvertently Lead to Waste

“Sell-by” and “best-before” labels on food are meant to indicate when those items are at their freshest, but American consumers widely misinterpret them as indicators of food safety and unnecessarily discard billions of pounds of food each year as a result. Part of the problem is the lack of a nationwide, uniform date labeling system; manufacturers are often left to their own devices when it comes to calculating shelf life and deciding what the dates they print on packages mean. While concerned lawmakers and industry members are divided on how to address this problem, they agree that something should be done. More… Discuss

 


Eat Your Veggies!

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

 

Luigi Boccherini – String Quintet in E major, Op. 11, No. 5, G. 275 (arr. G. Haddock)



Jeno Jando (piano), Takako Nishizakii (violin)
Luigi Boccherini – String Quintet in E major, Op. 11, No. 5, G. 275 (arr. G. Haddock)

 

THE CHEERIO EFFECT


The Cheerio Effect

Have you ever wondered why bits of cereal floating in milk tend to clump together or cling to the sides of a bowl? In fluid mechanics, this phenomenon is humorously called the “Cheerio effect,” though it applies to any small, wettable object that floats, not just breakfast cereal. It is caused by a combination of buoyancy—the upward force a fluid exerts on an object of lower density—and surface tension—the elastic-like property of a liquid’s surface. Where else might one observe this effect?More… Discuss

Gallery

Sutha Thai Cuisine in Downey: Nice Eatery, if you enjoy eating out!

This gallery contains 13 photos.


Dare call this bread? By the way Forgot to mention High fructose, and high Corn Syrup you guys love so much to feed us!


Calories in Bread, Reduced-calorie, Wheat

 
 
 

Wondering how many calories are in Bread, Reduced-calorie, Wheat?

 

 
 
slice
 
Add to Log
 

Bread, Reduced-calorie, Wheat

AGrade
46Calories
 
 
Nutrition Facts
Serving Size 1 slice (23 g)
Per Serving% Daily Value*

Calories 46

Calories from Fat 5

Total Fat 0.5g1%

Saturated Fat 0.1g0%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 0.1g

Cholesterol 0mg0%

Sodium 118mg5%

Carbohydrates 10.0g3%

Dietary Fiber 2.8g11%

Sugars 0.7g

Protein 2.1g

 
Vitamin A 0% · Vitamin C 0%
Calcium 2% · Iron 4%
See More
 
*Based on a 2000 calorie diet

Bread, Reduced-calorie, Wheat Calories and Health Benefits

 

Fat

 

Pro

 

Carb

 

Alc

 
 

Water9.94 g

Energy46 kcal

Energy190 kj

Protein2.09 g

Total lipid (fat)0.53 g

Ash0.44 g

Carbohydrate, by difference10.03 g

Fiber, total dietary2.8 g

Sugars, total0.71 g

Calcium, Ca18 mg

Iron, Fe0.68 mg

Magnesium, Mg9 mg

Phosphorus, P23 mg

Potassium, K28 mg

Sodium, Na118 mg

Zinc, Zn0.26 mg

Copper, Cu0.032 mg

Manganese, Mn0.196 mg

Selenium, Se7 mcg

Vitamin C, total ascorbic acid~ mg

Thiamin0.097 mg

Riboflavin0.068 mg

Niacin0.894 mg

Pantothenic acid0.145 mg

Vitamin B-60.029 mg

Folate, total21 mcg

Folic acid14 mcg

Folate, food6 mcg

Folate, DFE31 mcg_DFE

Choline, total4.3 mg

Vitamin B-12~ mcg

Vitamin B-12, added~ mcg

Vitamin A, IU~ IU

Vitamin A, RAE~ mcg_RAE

Retinol~ mcg

Vitamin E (alpha-tocopherol)0.06 mg

Vitamin E, added~ mg

Vitamin K (phylloquinone)~ mcg

Fatty acids, total saturated0.079 g

4:0~ g

6:0~ g

8:0~ g

10:0~ g

12:00.001 g

14:00.002 g

16:00.068 g

18:00.006 g

Fatty acids, total monounsaturated0.058 g

16:1 undifferentiated0.009 g

18:1 undifferentiated0.049 g

20:1~ g

22:1 undifferentiated~ g

Fatty acids, total polyunsaturated0.223 g

18:2 undifferentiated0.211 g

18:3 undifferentiated0.012 g

18:4~ g

20:4 undifferentiated~ g

20:5 n-3~ g

22:5 n-3~ g

22:6 n-3~ g

Cholesterol~ mg

Tryptophan0.025 g

Threonine0.063 g

Isoleucine0.082 g

Leucine0.147 g

Lysine0.06 g

Methionine0.037 g

Cystine0.043 g

Phenylalanine0.102 g

Tyrosine0.063 g

Valine0.092 g

Arginine0.078 g

Histidine0.045 g

Alanine0.07 g

Aspartic acid0.1 g

Glutamic acid0.658 g

Glycine0.073 g

Proline0.226 g

Serine0.101 g

Alcohol, ethyl~ g

Caffeine~ mg

Theobromine~ mg

Carotene, beta~ mcg

Carotene, alpha~ mcg

Cryptoxanthin, beta~ mcg

Lycopene~ mcg

Lutein + zeaxanthin9 mcg

    Read more:

Calories in Bread, Reduced-calorie, Wheat | Nutrition and Health Facts

http://caloriecount.about.com/calories-bread-reduced-calorie-wheat-i18055#ixzz2bWTa0Qlw

What Bread’s Composition should be? Is there any doubt? This one!


What Bread's Composition should be? Is there any doubt? This one!

What Bread‘s Composition should be? Is there any doubt? This one!

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! 

 

MOO-VE OVER COWS, THERE’S A NEW BURGER IN TOWN


Moo-ve Over Cows, There’s a New Burger in Town

The reviews are in, and it seems the world’s first almost-cowless beef burger leaves a lot to be desired. On Monday, two food writers had the unique opportunity to taste the first hamburger ever made from lab-grown meat. Their reviews were less than stellar. One described the patty as having an “animal protein cake” quality, and even the scientist behind the project acknowledged that the meat’s flavor needs improvement. Still, for something grown in a laboratory from cattle stem cells, it was not a bad first attempt. More…Discuss

 

BENTO


Bento

Traditional Japanese bento is a style of boxed meal prepared in a thin plastic or lacquered wood box that is divided into small compartments, each of which contains a separate dish. Bento has existed in Japan for centuries. Today, these compartmentalized meals are available in convenience stores and kiosks, but some still prepare them at home as a special lunch for children or as a meal to bring to work. In one elaborate form of bento called kyaraben, the food is made to look like what? More… Discuss

BREAKFAST IMPORTANT FOR HEART HEALTH


Breakfast Important for Heart Health

Many of us are guilty of skipping breakfast, but that does not mean it is good for us. In fact, the opposite may very well be true. Skipping breakfast could place added strain on the body, putting those who do it at greater risk of cardiovascular problems. A recent study of older men found that those who routinely skipped breakfast were 27 percent more likely to suffer from heart problems than those who were in the habit of eating in the morning. Perhaps we should all pay a little more heed to the adage about breakfast being the most important meal of the day. More… Discuss

Dragonfruit (Hylocereus undatus) delicious fruit…Not too sweet, low glycemic index, eat with or without seeds



Remarkable edible fruit. Easy to grow from seeds. Recommended to people in the drylands.

CANCER-SNIFFING SURGICAL KNIFE COULD IMPROVE OUTCOMES


Cancer-Sniffing Surgical Knife Could Improve Outcomes

A new electrosurgical knife that uses heat to cut through tissue and then almost instantly analyzes the smoke given off for signs of cancer could revolutionize the practice of oncological surgeryRemoving cancerous growths is a difficult task, and cancer patients frequently end up needing a second operation to remove bits of tumor missed during the first. The knife’s developers believe it will cut down on the length of cancer surgeries, improve accuracy in the operating room, and improve outcomes overall. More… Discuss

 

Cum Se Face Painea De Cartofi (Homemade Bread with Potatoes)



Traditional in Transylvania (Ardeal)

FEAST YOUR EYES ON THIS


Feast Your Eyes on This

Food tastes different depending on the utensils used to serve and eat it. Previous research has shown that crockery can influence our perceptions of foods, and new evidence suggests that cutlery plays a role as well. Cutlery’s size, weight, shape, and color were all found to affect flavor perceptions. Food was rated as sweeter when it was eaten with a small spoon traditionally reserved for desserts, and cheese was perceived as saltier when served on a knife as opposed to a spoon, fork, or toothpick. In addition, the mere weight of a spoon was enough to influence the perceived density and sweetness of yogurt, as was the color contrast between the yogurt and the utensil. More… Discuss

 

We were everything, poetic thought by George-B


We were everything, poetic thought by George-B

Our love was like making bread
We would stop the mixing of the dough, 
long enough to put our senses together and add taste…
Then we would watch, together the dough rise, 
the yeast working its magic…
It was time to break the dough and shape it into loaves
you liked the long slim baguettes, A la French, 
I, the the round shape of the half full moon…
we would slice, blade deep, the top of the loaves
you like the oblique, I just one slice, deep in the middle…
the oven was preheated by now, and ready to bake…
The aroma could be sensed for a good distance…

Our home was blessed by the home make bread and with it…Us.

Those were the happy times of our bread making, bread breaking:
We were the Bread of the Earth, we were everything…

Four loaves.

Four loaves. (Photo credit: Wikipedia)

 

Haiku: Petals


Haiku: Petals 

A flower’s petal 
Pendulating lightly
Gently rests  aground. 

RESTAURANTS RUINOUS FOR WAISTLINES or ‘All you can eat” diet


Restaurants Ruinous for Waistlines

Fast food has gotten a bad rap, but regular restaurant fare fares no better when it comes to nutritional value. In fact, researchers found that meals from small US restaurants are 18 percent more caloric than comparable dishes from chain restaurants, and Canadian eateries follow a similar trend. It is typical for patrons of such establishments to unwittingly consume nearly a full day’s worth of calories and fat as well as one and a half times the recommended daily salt intake in a single meal. More…Discuss

KIDNEY BEANS KEY TO COMBATING BEDBUG SCOURGE


Kidney Beans Key to Combating Bedbug Scourge

Much to the dismay of people around the globe, bedbugpopulations are booming and existing pesticides are of little help. Thus, it is becoming increasingly important to find alternative means for eliminating the tiny bloodsuckers. One such method under investigation is bean leaf entrapment. Kidney bean leaves, which have microscopic hooked hairs that pierce bedbugs’ feet and trap them, are traditionally used in the Balkans to combat bedbug infestation. Researchers created a synthetic material meant to mimic the action of the leaf hairs, but it unfortunately failed to grasp the bugs as effectively as the original. More… Discuss

FLAVOR OF BEER EXCITES BRAIN


Flavor of Beer Excites Brain

Just a spritz of beer on the tongue is enough to trigger the brain‘s reward centers and increase the desire to drink. Researchers scanned the brains of volunteers while spraying small quantities of either a sports drink or beer in their mouths and found that beer elicited a greater release of the neurotransmitter dopamine. Interestingly, the beverage’s flavor appeared to have the greatest effect on participants with a family history of alcoholism, suggesting that the addiction has a degree of heritability.More… Discuss

A CUP OF BEET JUICE A DAY MAY KEEP THE DOCTOR AWAY


A Cup of Beet Juice a Day May Keep the Doctor Away

Researchers say drinking 8 ounces (250 ml) of beet juice can reduce high blood pressure by 10mm of mercury within hours. Nitrate drugs are used in the treatment ofangina pectorischest pain resulting from insufficient blood supply to the heart—and the nitrate that is naturally present in beets is likely responsible for the edible root’s blood pressure-lowering power. It remains to be seen if regular consumption of nitrate-rich produce like beets improves long-term cardiovascular health. More… Discuss

WEIGHT BIAS GOES BOTH WAYS


Weight Bias Goes Both Ways

Despite their extensive medical trainingdoctorsare not immune to the stereotypes and stigma related to obesity. Previous research has shown that medical professionals routinely stereotype overweight patients, and a new survey shows that patients judge doctors by their physiques as well. Respondents in a recent survey said that they are less likely totrust or follow the advice of a physician who is overweight or obese. Considering that about half of the doctors in the US fall into these categories, this sort of weight bias could have significant and widespread consequences. More… Discuss

 

Restaurant Scene in Luc Besson’s “Nikita”


This was shot in “Le Train Bleu”, a restaurant in the Gare de Lyon train station in Paris. See a 360° panorama and my article about the restaurant on http://fxcuisine.com/default.asp?Disp…

This is why we should grow our own food, and import less: LEAD CONCERNS IN IMPORTED RICE


Lead Concerns in Imported Rice

In recent years, concerns about arsenic levels in rice have led theUK’s Food Standards Agency and the US Food and Drug Administration to issue recommendations regarding the preparation and consumption of the grain. It turns out, however, that arsenic is not the only poisonous metal contaminating rice crops. Researchers found worrisome levels of lead in rice imported to the US from Bhutan, Italy, China, Taiwan, India, Thailand, and the Czech RepublicMore… Discuss

MRES


MREs

An MRE—or Meal, Ready-to-Eat—is a complete, self-contained field ration provided to members of the US military. MREs are carefully developed to provide enough calories for soldiers in the field and may include condiments, utensils, and matches. They are lightweight and capable of withstanding a parachute drop. Today, MREs come in 24 varieties, some of which are reportedly more palatable than others—inspiring such nicknames as “Meals, Rarely Edible.” What is the shelf life of an MRE? More… Discuss

 

My take on things: To the question who was first: the HEN or the EGG….Our answer is: MONSANTO!


My take on things: To the question who was first: the HEN or the EGG….Our answer is:  MONSANTO!

This Day in the Yesteryear: BBC REPORT: SPAGHETTI GROWS ON TREES (1957) Biggest hoax!


BBC Report: Spaghetti Grows on Trees (1957)

An estimated 8 million unsuspecting viewers were watching the BBC’s trusted current affairs program Panorama when it aired one of the first televised hoaxes in history, a 3-minute report on the Swiss spaghetti harvest. Afterwards, the station received calls from hundreds of curious viewers, including some who wanted information on cultivating their own spaghetti plants. In the report, the year’s abundant spaghetti crop was attributed to a mild winter and the near-elimination of what pest? More… Discuss

 

Raw vs. pasteurized debate


Raw milk

From Wikipedia, the free encyclopedia
 
Milk 001.JPG

Raw milk is milk that has not been pasteurized or homogenized. Humans may consume it because they are unable or unwilling to treat it. Health food proponents tout the benefits of raw milk and the ills of pasteurization and homogenization.[1] The medical community warns of the dangers of not pasteurizing milk.[1] Preferences vary from region to region.

History

Humans consumed raw milk exclusively prior to the industrial revolution and the invention of the pasteurization process in 1864. During the industrial revolution large populations congregated into urban areas detached from the agricultural lifestyle.

Pasteurization was first used in the United States in the 1890s after the discovery of germ theory to control the hazards of highly contagious bacterial diseases includingbovine tuberculosis and brucellosis that was thought to be easily transmitted to humans through the drinking of raw milk.[2] Initially after the scientific discovery of bacteria, no product testing was available to determine if a farmer’s milk was safe or infected, so all milk was treated as potentially contagious. After the first test was developed, some farmers actively worked to prevent their infected animals from being killed and removed from food production, or would falsify the test results so that their animals would appear to be free of infection.[3]

Pasteurization is widely used to prevent infected milk from entering the food supply. The recognition of many potentially deadly pathogens, such as E. coli O157:H7, Listeria, and Salmonella, and their presence in milk products has led to the continuation of pasteurization. The Department of Health and Human Services, Center for Disease Control and Prevention, and other health agencies of the United States strongly recommend that the public do not consume raw milk or raw milk products.[4] Young children, the elderly, people with weakened immune systems, and pregnant women are particularly susceptible to infections originating in raw milk.[5]

Recent advances in the analysis of milk-borne diseases have enabled scientists to track the DNA of the infectious bacteria to the cows on the farms that supplied the raw milk.[6] 

(continue reading here)

Raw vs. pasteurized debate

The raw vs. pasteurized debate pits the alleged health benefits of consuming raw milk against the disease threat of unpasteurized milk. Although agencies such as theCenters for Disease Control (CDC), and the Food and Drug Administration (FDA) in the United States, and some regulatory agencies around the world say that pathogensfrom raw milk make it unsafe to consume,[7] some organizations say that raw milk can be produced hygienically, and that it has health benefits that are destroyed in the pasteurization process. [1][8] Additionally, the bacteria found in raw milk are essential to the flavours of many cheeses.[9]

This Day in History: First Oktoberfest Held in Munich, Germany (1810)


First Oktoberfest Held in Munich, Germany (1810)

The first Oktoberfest was held as a horse race celebrating the wedding of Crown Prince Ludwig of Bavaria to Princess Therese von Saxony-Hildburghausen. In the years that followed, the race was combined with the state agricultural fair, and food and drink were offered. Since that time the 16-day festival has become, above all else, a celebration of German beer, drawing more than five million attendees annually. How many millions of liters of beer did Oktoberfest attendees consume in 2007? More… Discuss

Today’s Birthday: Christiaan Eijkman (1858)


Christiaan Eijkman (1858)

While seeking a bacterial cause for the nutritional disorder beriberi, Eijkman, a Dutch pathologist, noticed a resemblance between a nerve disorder in his laboratory chickens and the symptoms of beriberi. He traced the chickens’ disorder to a change in their feed—it had been switched from brown to white rice—and surmised that white rice lacked a dietary component found in brown rice. This eventually led to the discovery of vitamins and earned him a 1929 Nobel Prize, which he shared with whom? More… Discuss