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Let the dumping begin…
All summer long… Hannibal will be dumping highly chloraminated water into local creeks, stream and water ways… a serious violation of the Clean Water Act!
Legally, they are supposed to dechloraminate, but they won’t… and they are supposed to capture the debris and sediment… but they won’t. And I guarantee, they won’t be using fire hoses like this false stock photo depicts.
Puget Sound salmon are on drugs — Prozac, Advil, Benadryl, Lipitor, even cocaine.
Those drugs and dozens of others are showing up in the tissues of juvenile chinook, researchers have found, thanks to tainted wastewater discharge.
The estuary waters near the outfalls of sewage-treatment plants, and effluent sampled at the plants, were cocktails of 81 drugs and personal-care products, with levels detected among the highest in the nation.
The medicine chest of common drugs also included Flonase, Aleve and Tylenol. Paxil, Valium and Zoloft. Tagamet, OxyContin and Darvon. Nicotine and caffeine. Fungicides, antiseptics and anticoagulants. Cipro and other antibiotics galore.
|Yerba mate, erva mate, mate, or maté
Yerba mate, Ilex paraguariensis, begins as a shrub and then matures to a tree and can grow up to 15 metres (49 ft) tall. The leaves are evergreen, 7–110 millimetres (0.3–4.3 in) long and 30–55 millimetres (1.2–2.2 in) wide, with a serrated margin. The leaves are often called yerba (Spanish) or erva (Portuguese), both of which mean “herb”. They contain caffeine (known in some parts of the world as mateine) and also contains related xanthine alkaloids and are harvested commercially.
The Yerba mate plant is grown and processed in South America, specifically in northern Argentina (Corrientes, Misiones), Paraguay, Uruguay and southern Brazil (Rio Grande do Sul, Santa Catarina, Paraná and Mato Grosso do Sul). Cultivators are known as yerbateros (Spanish) or ervateiros (Brazilian Portuguese).
Seeds used to germinate new plants are harvested from January until April only after they have turned dark purple. After harvest, they are submerged in water in order to eliminate floating non-viable seeds and detritus like twigs, leaves, etc. New plants are started between March and May. For plants established in pots, transplanting takes place April through September. Plants with bare roots are transplanted only during the months of June and July.
Many of the natural enemies of yerba mate are difficult to control in a plantation setting. Insect pests include Gyropsylla spegazziniana, an insect that lays eggs in branches, Hedyphates betulinus, an insect that weakens the tree and makes it more susceptible to mold and mildew, “Perigonia lusca”, an insect that eats the leaves, and several species of mites.
When yerba mate is harvested, the branches are often dried by a wood fire, imparting a smoky flavor. The plant Ilex paraguariensis can vary in strength of the flavor, caffeine levels and other nutrients depending on whether it is a male or female plant. Female plants tend to be milder in flavor and lower in caffeine. They are also relatively scarce in the areas where yerba mate is planted and cultivated.
Use as a beverage
Main article: Mate (beverage)
The infusion, called mate in Spanish-speaking countries or chimarrão in Brazil, is prepared by filling a container, typically a gourd, up to three-quarters full with dry leaves (and twigs) of the mate plant, and filling it up with water at a temperature of 70–80 °C (158–176 °F), hot but not boiling. Sugar may or may not be added; and the mate may be prepared with cold water (tereré).
Drinking mate with friends from a hollow gourd (also called a guampa, porongo or mate in Spanish, cabaça or cuia in Portuguese, or zucca in Italian) through a metal straw (a bombilla in Spanish, bomba in Portuguese), refilling and passing to the next person after finishing the few mouthfuls of beverage, 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 the streets carrying the mate and termo (thermal vacuum flask) in their arms. You can also find hot water stations to refill the termo while on the road. In Argentina 5 kg (11 lb) of yerba mate is consumed annually per capita; in Uruguay, the largest consumer, consumption is 10 kg (22 lb). The amount of the herb used to prepare the infusion is much greater than that used for tea and other beverages, accounting for the large weight used.
The flavor of brewed mate resembles an infusion of vegetables, herbs, 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, pure or with fruit juice (especially lime – known in Brazil as limão) 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 (facturas).
An iced, sweetened version of toasted mate is sold as an uncarbonated soft drink, with or without fruit flavoring. In Brazil, this cold version of chá mate is specially popular in the 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 (cimarrón in Spanish, particularly that of Argentina).
In Paraguay, western Brazil (Mato Grosso do Sul, west of São Paulo) and the Argentine littoral, a mate infusion, called tereré in Spanish and Portuguese or tererê in Portuguese in southern regions of Brazil, is also consumed as a cold or iced beverage, usually sucked out of a horn cup called guampa with a bombilla. Tereré can be prepared with cold water (the most common way in Paraguay and Brazil), or fruit juice (the most common way in Argentina). The version with water is more bitter; fruit juice acts as a sweetener (in Brazil, that is usually avoided with the addition of table sugar). Medicinal or culinary herbs, known as yuyos (weeds), may be crushed with a pestle and mortar, and added to the water for taste or medicinal reasons. Tereré is most popular in Paraguay, Brazil, and the Litoral (northeast Argentina).
In the same way as people meet for tea or coffee, friends often gather and drink mate (matear) in Argentina, southern Brazil, Paraguay and Uruguay. Sharing mate is almost a ritual, following customary rules. In warm weather the hot water is sometimes replaced by lemonade, but not in Uruguay.
The gourd (mate in Spanish) is given by the brewer to each person, often in a circle, in turn; the recipient does not give thanks, drinks the few mouthfuls and returns the mate to the brewer, who refills it and passes it to the next person in clockwise order.
During 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, particularly Senecio grisebachii), 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 mainly by Druze and Alawite population, following emigration to South America and return by many people, and worldwide by expatriates from the Southern Cone.
Chemical composition and properties
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).
See also: Mate (beverage) § Health effects
As of 2011 there have not been any double-blind, randomized prospective clinical trials of Yerba mate consumption with respect to chronic disease. Yerba mate has been claimed to have various effects on human health and these effects have been attributed to the high quantity of polyphenols found in mate tea.
Mate also contains compounds that act as an appetite suppressant and possible weight loss tool, increases mental energy and focus, improves mood, and promotes deeper sleep; however, sleep may only be affected in people who are sensitive to caffeine.
Some non-blinded studies have found mate consumption to be effective in lipid lowering.
The consumption of hot mate tea is associated with oral cancer, esophageal cancer, cancer of the larynx, and squamous cell cancers of the head and neck. Studies show a correlation between tea temperature and likelihood of cancer, making it unclear how much of a role mate itself plays as a carcinogen.
Yerba mate contains polyphenols such as flavonoids and phenolic acids, which work by inhibiting enzymes like pancreatic lipase and lipoprotein lipase, which in turn play a role in fat metabolism. Yerba mate has been shown to increase satiety by slowing gastric emptying. Effects on weight loss may be due to reduced absorption of dietary fats and/or altered cholesterol metabolism.
Despite yerba mate’s potential for reducing body weight, there is minimal data on the effects of yerba mate on body weight in humans. Therefore, yerba mate should not be recommended over diet and physical exercise without further study on its effects being warranted.
Mechanism of action
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.[medical citation needed]
In an investigation of mate antioxidant activity, there was a correlation found between content of caffeoyl-derivatives and antioxidant capacity (AOC).[medical citation needed] Amongst a group of Ilex species, Ilex paraguariensis antioxidant activity was the highest.[medical citation needed]
Monoamine oxidase inhibition activity
A paper from the University of São Paulo cites yerba mate extract as an inhibitor of MAO activity; the maximal inhibition observed in vitro was 40–50%. A monoamine oxidase inhibitor is a type of antidepressant, so there is some data to suggest that yerba mate has a calming effect in this regard.
Main article: History of yerba mate
Mate was first consumed by the indigenous Guaraní and also spread in the Tupí people that lived in southern Brazil, Paraguay and became widespread during 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 indigenous peoples 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 Argentine 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.
In the city of Campo Largo, state of Paraná, Brazil, there is a Mate Historic Park (Portuguese: Parque Histórico do Mate), funded by that state’s government, 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. As of June 2014, however, the park is closed to public visitation.
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 for the plant is either erva-mate [ˈɛʁvɐ ˈmätʃi] (pronounced [ˈɛɾvɐ ˈmäte], [ˈɛɾvə ˈmätɪ] or [ˈɛɻvɐ ˈmätʃɪ] in the regions of traditional consumption, [ˈæə̯ʀvə ˈmäˑtɕ] in coastal, urban Rio de Janeiro), the most used term, or rarely congonha [kõˈɡõȷ̃ɐ], from Old Tupi kõ’gõi, which means “what sustains the being”. The drinks it is used to prepare are 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 and center-west of the country. 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 either Spanish or Portuguese; in Spanish, maté means “I killed” as opposed to “gourd” (the similarly pronounced Portuguese matei also meaning “I killed”). 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“.
According to both Spanish and Portuguese spelling rules, an acute accent in that position shifts the tonic syllable to the last one, whereas in both languages the word is pronounced with the first syllable as the tonic one. Additionally, in Portuguese it changes the pronunciation of a few vowels. (É being more open and never final unstressed /ɛ/, like ó /ɔ/ and á /a/, and ê being more closed /e/, like ô /o/ and â /ɐ/ – the usual pronunciation of the mate vowel is [i ~ ɪ ~ e], never [ɛ]; the standard in all regions where the Portuguese language is official is for unstressed vowels, particularly final ones, to be reduced, in the case of e through [i] in Brazil, here strongly palatalizing, and most of Africa, and [ɯ], or occasionally non-palatalizing [i], in Portugal, Cape Verde and Macau, among a few others.)
Use as a health food
Mate is consumed as a health food. Packages of yerba mate are available in health food stores and are frequently stocked in the large supermarkets of Europe, Australia and the United States. By 2013, Asian interest in the drink had seen significant growth and led to significant export trade.
The history of yerba mate, that stretches back to pre-Columbian Paraguay, is marked by a rapid expansion in harvest and consumption in the Spanish South American colonies but also by its difficult domestication process, which even if discovered in the mid 17th century had to be rediscovered later when production was industrialized around 1900.
The consumption of yerba mate became widespread in the Spanish colony of Paraguay in the late 16th century both among Spanish settlers and indigenous Guaranís, who had to some extent consumed it before the Spanish arrival. Mate consumption spread in the 17th century to the Platine region and from there to Chile and Peru. This widespread consumption turned it into Paraguay’s main commodity above other wares like 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, sparking severe competition with the Paraguayan harvesters of wild stands. After the expulsion of the Jesuits 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 Paraguayan War (1864–1870) which devastated the country both economically and demographically. Brazil became then the prime producer of yerba mate. In Brazilian and Argentine projects in late 19th and early 20th century the plant was domesticated once again opening the way for modern plantation systems. When Brazilian entrepreneurs turned their attention into coffee in the 1930s Argentina, that had long been the prime consumer, took over as the largest producer, resurrecting Misiones Province where the Jesuits had once had most of their plantations.
Before the arrival of the Spanish the Guaraní people, indigenous to the area of natural distribution of the plant, are known to have consumed yerba mate at least for medicinal purposes. Remnants of yerba mate have also been found in a Quechua tomb near Lima, Peru and has therefore been suggested to have been associated with prestige. The first Europeans to establish themselves in the lands of the Guaranís and the yerba mate were the Spaniards that founded Asunción in 1537. The new colony developed with little commerce and contact from outside and which made the Spanish to establish fluid contacts beyond labour relationships with the local tribes. It is not clear exactly when Spaniards began to drink mate but it is known by late 16th century to be widely consumed.
The same author of the letter went on to claim that Spanish settlers sold their clothing, weapons and horses or fell into debt to obtain yerba mate.
In early 17th century, yerba mate had become the chief export of the Guaraní territories, above sugar, wine and tobacco, which had previously dominated. The Governor of Río de la Plata, Hernando Arias de Saavedra, turned in the beginning of the 17th century against the burgeoning mate industry due to beliefs that it was an unhealthy bad habit and that too much of the Indian workforce was consumed in it. He ordered to end the production in the governorate and at the same time sought approval from the Spanish Crown, which rejected the ban, as did also the people involved in production who never complied with the order. In contrast to other alkaloid rich cash crops found by Europeans in the Age of Discovery like cocoa and coffee, yerba mate was not a domesticated species and came to be exploited from wild stands long into the 19th century, although the Jesuits domesticated it first in the mid 17th century.
Up to 1676, during the rise of the industry, the main production centre of yerba mate was the Indian town of Maracayú northeast of Asunción. In Maracayú, amid forests rich in yerba mate, settlers from Asunción dominated production. Maracayú came however to be the place of long-standing conflict when settlers from the towns of Villa Rica del Espíritu Santo and Ciudad Real del Guayrá begun to move into the Maracayú area that the old settlers regarded as theirs. In the 1630 the conflict escalated when settlers from Villa Rica and Ciudad Real del Guayrá and the Jesuit missions of Guairá had to flee over to the Maracayú area due to attacks from Portuguese settlers from São Paulo. In the Maracayú area the new settlers made mate their main income source sparking a conflict with the settlers of Asunción which only ended in 1676 when the Portuguese settlers made another push making Maracayú a rather exposed borderland zone. The settlers of Maracaýu relocated to the south forming the modern city of Villarrica and transformed their new lands into the new centre of the mate industry.
The conflict between the old and the new settlers in Maracayú coincided with the spread of consumption of mate beyond the colony of Paraguay, first to the trade hub of Río de la Plata and from there to Upper Peru (Bolivia), Lower Peru, Ecuador and Chile, becoming an important commodity in many cities of colonial South America. During the course of the 17th century, taxes on mate became an important revenue source in Paraguay, Santa Fé and Buenos Aires and became heavily taxed: Some of the taxes applied were the tithe, alcabala and municipal taxes through the cities where it passed. In 1680 the Spanish Crown imposed a special tax on yerba mate aimed to finance Buenos Aires defence works and garrison.
The shift southward to Villarrica of the production led Asunción to lose position as the sole hub of export downstream to Santa Fe and Buenos Aires. When production was centred in Maracayú transport down Paraná River was difficult and therefore the yerba was bought through Jejuy River to Asunción on Paraguay River which was navigable all the way down to Río de la Plata. The local government of Asunción tried unsuccessfully to have all mate produced north of Tebicuary River to pass through the city, but the Villarrica settlers as well as the Spanish Crown largely ignored the complaints of the Asunción government.
The Jesuits began in the late 16th century to establish a series of reduction settlements in the lands of the Guaraní people to convert them to Catholicism. The Jesuit missions had a high degree of autarky but needed coins to pay taxes and acquire products they could not produce. While in the early 17th century Jesuits had supported governor Hernando Arias de Saavedra‘s ban on yerba mate production, they became by mid-17th century severe competitors to the harvesters of the land north of Tebicuary River who had had a practical monopoly on the product. In 1645 the Jesuits had successfully requested the Spanish Crown to be allowed to produce and export yerba mate. The Jesuits initially followed the normal production procedure by sending thousands of Guaranís out into long journeys to the swamps where the best trees grew to harvest naturally occurring stands, where many Indians fell ill or died. From the 1650s to the 1670s the Jesuits succeeded in domesticating the plant, something that contemporaries had found extremely difficult. The Jesuits kept the domestication a secret. It apparently involved feeding the seed to birds or emulating the passing of the seeds through the digestive system of a bird. The Jesuits gained a series of commercial advantages over their competitors in the Tebacuary region. Apart from their successful domestication and establishment of plantations, their missions were closer to the important trade hubs of Santa Fé and Buenos Aires and they succeeded in obtaining exemptions from the tithe, alcabala, and the additional tax established in 1680. These privileges caused a conflict with the Paraguayan cities of Asunción and Villarrica that accused the Jesuits of flooding the Platine market with cheap yerba mate, and led to the imposition of limits for the Jesuit exports, which they nevertheless exceeded, so that at the time of the expulsion of the Order they exported four times the amount they were legally allowed. The Jesuits did not, officially, sell mate for profit beyond covering basic necessities and taxes, and accused the Paraguayans of causing prices to drop, adding that their yerba mate was preferred by merchants not due its price but due to its better quality.
After the suppression of the Society of Jesus in 1767 the production and importance of mate producing regions which had been dominated by Jesuits began to decline. Excessive exploitation of Indian labour in the plantations led to decay in the industry and the scattering of Guaranís living in the missions. With the fall of the Jesuits and the mismanagement by the crown and the new entrepreneurs that had taken over Jesuit plantations Paraguay gained an unrivalled position as the main producer of yerba mate. The plantation system of the Jesuits did however not prevail and mate continued chiefly to be harvested from wild stand through the 18th and most of the 19th century. Concepción in Paraguay, founded in 1773, became a major port of export since it had a huge hinterland of untouched stands of yerba mate north of it. As part of the Bourbon Reforms free trade within the Spanish Empire was allowed in 1778. This and a tax reform in 1780 lead to increased trade in Spanish South America which benefited the mate industry. In the 1770s the habit of drinking mate reached as far as Cuenca, in present day Ecuador.
During the colonial period in Europe, mate failed to be accepted like cocoa, tea and coffee. In 1774 the Jesuit José Sánchez Labrador wrote that mate was consumed by “many” in Portugal and Spain and that many in Italy approved of it. In the 19th century yerba mate attracted the attention of the French naturalists Aimé Bonpland and Augustin Saint-Hilaire who, separately, studied the plant. In 1819 the latter gave yerba mate its binomial nomenclature: Ilex Paraguariensis.
After independence, Paraguay was to lose its pre-eminence as top producer to Brazil and Argentina, although Argentina went into a mate crisis. At independence, Argentina inherited both the largest mate-consuming population in the world as well as Misiones Province where most of the Jesuit missions had been and where the industry was in decay. The decline of production in Argentina relative to the constant increase in demand lead Argentina in the mid-19th century to depend heavily on its neighbors for supply. Yerba mate came to be imported to Argentina from the Paraná highlands in Brazil. This Yerba mate was labelled Paranaguá after its shipping port.
In Paraguay, yerba mate continued to be a major cash crop after independence but the foci of industry shifted away from the mixed plantations and wild stands of Villarrica, north to Concepción in late colonial times and then by 1863 to San Pedro. During the rule of Carlos Antonio López (1844–1862), the yerba mate business was managed by the military commanders of the district, who could harvest yerba mate as a state enterprise or give concessions. The onset of the Paraguayan War (1864–1870) caused a sharp drop in the harvesting of yerba mate in Paraguay, estimated at 95% between 1865 and 1867, caused by enrolment. It has been reported that during the war soldiers from all sides consumed yerba mate to calm the hunger and the combat anxiety. After the Paraguayan War against Brazil, Argentina and Uruguay, Paraguay was demographically as well as economically ruined and foreign entrepreneurs came to control the yerba mate production and industry in Paraguay. The 156.415 km2 lost by Paraguay in the war to Argentina and Brazil were mostly rich in yerba mate production.
In Chile, where the habit of drinking mate had taken firm ground during colonial times, its popularity gave way after independence to drinks popular in Europe, coffee and tea that entered the country through its increasingly busy ports. The spread of tea and coffee consumption in Chile, to the detriment of mate, began in the upper classes. The first coffee shop in Chile appeared in Santiago in 1808. German botanist Eduard Friedrich Poeppig described in 1827 a wealthy family in Chile where the old people drank yerba mate with bombilla while the younger preferred Chinese tea. The trend of decreasing mate consumption was noticed in 1875 by the British consul Rumbold who said that “imports of Paraguayan tea” were “steadily falling off”. Yerba mate was overall cheaper (price per kilo from 1871 to 1930) than tea and coffee and it remained popular in rural areas of Chile.
With the devastation of Paraguay and insignificant Argentine production, by the end of the 19th century Brazil became the leading producer of yerba mate. In the 1890s yerba mate plantations regained prominence in the markets when plantations began to be developed in Mato Grosso do Sul.
In the early 20th century Argentine production began to recover, rising from less than 1 million kg in 1898 to 20 million kg in 1929 in Misiones Province. In the first half of the 20th century Argentina ran a state programme to populate Misiones Province and kick-start a mate industry. Family-sized parcels of land in Misiones were given to foreign settlers, most of them from Central and Eastern Europe. In the 1930s Brazil changed from mate to coffee production, as it gave more income, leaving the resurrected Argentine industry as the biggest producer, which benefited the Argentine economy as it was also the largest consumer of mate.
(Willd. ex Schult.) DC.
Uncaria tomentosa is a woody vine found in the tropical jungles of South and Central America. In several languages it is known as cat’s claw because of its claw-shaped thorns (English cat’s claw, although that name is also used for other plants; Spanish uña de gato). It is also known as vilcacora; Polish journalist Roman Warszewski claims the invention of the latter name by combining the qechua words ‘vilca’ + ‘cora’.
It is used in herbalism for a variety of ailments.
Uncaria tomentosa is a liana deriving its name from hook-like thorns that resemble the claws of a cat. U. tomentosa can grow up to 30 m (100 ft) tall, climbing by means of these thorns. The leaves are elliptic with a smooth edge, and grow in opposite whorls of two. Cat’s claw is indigenous to the Amazon rainforest, with its habitat being restricted primarily to the tropical areas of South and Central America.
There are two species of cat’s claw commonly used in North America and Europe, Uncaria tomentosa and Uncaria guianensis, each having different properties and uses. The two are frequently confused but U. tomentosa is the more heavily researched for medicinal use and immune modulation, while U. guianensis may be more useful for osteoarthritis. U. tomentosa is further divided into two chemotypes with different properties and active compounds, a fact ignored by most manufacturers that can have significant implications on both its use as an alternative medicine and in clinical trials to prove or disprove its efficacy. Another species, Uncaria rhynchophylla, has usage in Chinese medicine, and several unrelated species bear the same nickname.
According to the American Cancer Society, cat’s claw is often promoted for its health benefits and has become a popular herbal supplement in the United States and Europe. However, they state:
Available scientific evidence does not support claims that this herb can treat cancer or other diseases in people. Animal and laboratory studies may show promise, but further studies are necessary to find out whether the results apply to humans. Until clinical trials in humans are completed, the true value of cat’s claw remains uncertain.
Some studies on its effect on rheumatoid arthritis reported modest results, which need confirmation in standardized trials.
The indigenous peoples of South America have used cat’s claw for centuries in the belief it is a treatment for various disorders.
Individuals allergic to plants in the Rubiaceae family and different species of Uncaria may be more likely to have allergic reactions to cat’s claw. Reactions can include itching, rash and allergic inflammation of the kidneys. In one case study, kidney failure occurred in a patient with Lupus erythematosus. The patient’s kidney failure improved after stopping the herbal remedy.
There are other plants which are known as cat’s claw (or uña de gato) in Mexico and Latin America; however, they are entirely different plants, belonging to neither the Uncaria genus, nor to the Rubiaceae family. Some of the Mexican uña de gato varieties are known to have toxic properties.
|Roots of yacón|
(Poeppig and Endlicher) H. Robinson
|Polymnia sonchifolia Poeppig and Endlicher|
The yacón (Smallanthus sonchifolius, syn.: Polymnia edulis, P. sonchifolia) is a species of perennial daisy traditionally grown in the northern and central Andes from Colombia to northern Argentina for its crisp, sweet-tasting, tuberous roots. Their texture and flavour are very similar to jicama, mainly differing in that yacón has some slightly sweet, resinous, and floral (similar to violet) undertones to its flavour, probably due to the presence of inulin, which produces the sweet taste of the roots of elecampane, as well. Another name for yacón is Peruvian ground apple, possibly from the French name of potato, pomme de terre (ground apple). The tuber is composed mostly of water and fructooligosaccharide.
Commonly called jicama in Ecuador, yacón is sometimes confused with that unrelated plant, which is a bean. The yacón, in contrast, is a close relative of the sunflower and Jerusalem artichoke. The plant produces a perennial rhizome to which are attached the edible, succulent storage roots, the principal economic product of the plant. The rhizome develops just under the surface of the soil and continuously produces aerial shoots. Dry and/or cold seasons cause the aerial shoots to die back, but the plant resprouts from the rhizome under favourable conditions of temperature and moisture. The edible storage tubers are large and typically weigh from a few hundred grams to a kilogram or so.
The tubers contain fructooligosaccharide, an indigestible polysaccharide made up of fructose. Fructooligosaccharides taste sweet, but pass through the human digestive tract unmetabolised, hence have very little caloric value. Moreover, fructooligosaccharides have a prebiotic effect, meaning they are used by beneficial bacteria that enhance colon health and aid digestion.
Yacón plants can grow to over 2 m in height and produce small, inconspicuous yellow flowers at the end of the growing season. Unlike many other root vegetables domesticated by the indigenous peoples of the Andes (ulluco, oca, and mashua), yacón is not photoperiod sensitive, and can produce a commercial yield in the subtropics, as well.
Traditionally, yacón roots are grown by farmers at midelevations on the eastern slopes of the Andes descending toward the Amazon. It is grown occasionally along field borders where the juicy tubers provide a welcome source of refreshment during field work. Until as recently as the early 2000s, yacón was hardly known outside of its limited native range, and was not available from urban markets; however, press reports of its use in Japan for its purported antihyperglycemic properties made the crop more widely known in Lima and other Peruvian cities. Companies have also developed novel products such as yacón syrup and yacón tea. Both products are popular among diabetics and dieters.
Yacón can easily be grown in gardens in climates with only gentle frosts. It grows well in Kathmandu, Nepal and southern Australia (including Tasmania) and New Zealand, where the climate is mild and the growing season long. The plant was introduced to Japan in the 1980s, and from there, its cultivation spread to other Asian countries, notably South Korea, China, and the Philippines, and is now widely available in markets in those countries. Yacón has also recently been introduced into farmers’ markets and natural food stores in the United States and has been available from niche online health food stores in the United Kingdom since 2007.
Tubers with growing points can be planted in a well-dug bed in early spring, near the time of the last expected frost. While aerial parts are damaged by frost, the tubers are not harmed unless they freeze solid. Yacón is a vigorous grower much like Jerusalem artichokes. The plants grow best with fertilizer.
After the first few frosts, the tops will die and the tuberous roots are ready for digging up. It is generally best to leave some in the ground for propagating the following spring, or, alternatively, they can be kept in the refrigerator or buried away from frost until spring. While usable-sized tubers develop fairly early in the season, they taste much sweeter after they have matured and have been exposed to some frost.
In colonial times, yacón consumption was identified with a Catholic religious celebration held at the time of an earlier Inca feast. In the Moche era, it may have been food for a special occasion. Effigies of edible food may have been placed at Moche burials for the nourishment of the dead, as offerings to lords of the other world, or in commemoration of a certain occasion. Moche depicted such yacón on their ceramics.
The Chitlin’ Strut is a feast of chitlins, or chitterlings (hog intestines), held in the small town of Salley, South Carolina. The affair features a “hawg-calling” contest, country music, arts and crafts, a parade, lots of chitlins (about 8,000 pounds are devoured each year), and chicken for those not enamored of chitlins. Chitlins are prepared by cleaning them well, boiling them until they are tender, and then, after coating them in egg and crumbs, frying them in deep fat until they’re crackling crisp. More… Discuss
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Before #CoP21, read about #DUCC project on climate change’s impact on economy https://t.co/o2MM8OiiKU RT: @UNUWIDER pic.twitter.com/u1or6zE7ri
— Our World Magazine (@OurWorld20) November 18, 2015
What’s for dinner? Before long, it may well be genetically modified salmon, the first such altered animal cleared for human consumption in the United States.Critics call it “frankenfish,” but the Food and Drug Administration granted its approval on Thursday, saying the faster-growing salmon is safe to eat. It could be available in a couple of years.“There are no biologically relevant differences in the nutritional profile of AquAdvantage Salmon compared to that of other farm-raised Atlantic salmon,” the agency said.The Obama administration had stalled in approving the salmon for more than five years amid consumer concerns about genetically modified foods. The fish grows twice as fast as normal salmon, so it reaches market size more quickly.AquAdvantage Salmon is engineered by the Massachusetts-based company AquaBounty. Ron Stotish, the company’s CEO, said in a statement that the fish is a “game changer that brings healthy and nutritious food to consumers in an environmentally responsible manner without damaging the ocean and other marine habitats.”AquaBounty said the fish could be on grocery store shelves in about two years, which is how long it takes the salmon to grow.Once the salmon reach stores, consumers may not know they are eating them. Because there are no material differences between an engineered and a normal salmon, the FDA says the law does not require the fish to be labeled as engineered. AquaBounty says that genetically modified salmon have the same flavor, texture, color and odor as the conventional fish.The FDA released separate wording that would set guidelines for retailers who do want to label the fish, along with additional guidance for voluntary labeling of genetically modified plant foods.Some retailers have said they won’t sell the fish at all — retailers Whole Foods, Trader Joe’s, Target and Kroger have all said they are not planning to sell AquAdvantage Salmon.Critics have pressured retailers to reject the salmon, which they have labeled “Frankenfish.” They worry it could cause human allergies and the eventual decimation of the natural salmon population if it escapes into the wild.“There’s no place on our dinner plates for genetically engineered fish,” said Lisa Archer of the environmental advocacy group Friends of the Earth. “We will continue to work to ensure the market, from grocery retailers to restaurants, continues to listen to the majority of consumers that don’t want to eat this poorly studied, unlabeled genetically engineered fish.”Just hours after the announcement, another advocacy group, The Center for Food Safety, said it would sue FDA to block the approval.Alaska Sen. Lisa Murkowski, a Republican, has said the engineered salmon could harm her state’s wild salmon industry. She took to the Senate floor to criticize the FDA shortly after the announcement, saying she was “spitting mad.” She and other Alaska and Pacific Northwest lawmakers said they will swiftly push legislation to mandate labeling of the modified fish.The FDA said the salmon will be allowed to be raised only in land-based, contained hatchery tanks at two facilities in Canada and Panama, and that other facilities in the US or elsewhere cannot breed or raise the salmon for human consumption. Those restrictions limit the amount of food the company can produce.The agency said that there are “multiple and redundant levels of physical barriers” in the facilities to prevent the escape of fish. The fish would be bred to be female and sterile, so if any did escape, they should not be able to breed.The salmon has an added growth hormone from the Pacific Chinook salmon that allows that fish to produce growth hormone all year long. Engineers have been able to keep the hormone active by using another gene from an eel-like fish called an ocean pout that acts like an “on” switch. Typical Atlantic salmon produce the growth hormone for only part of the year.Bernadette Dunham, director of the FDA’s Center for Veterinary Medicine, said the agency “has thoroughly analyzed and evaluated the data and information” submitted by AquaBounty. To approve an engineered animal for human consumption, the agency reviews a company’s data and must determine that the food is safe to eat, that the engineering is safe for the fish and that the company’s claim — in this case, faster growth — is accurate.AquaBounty’s Stotish said he is hopeful the fish will gain consumer acceptance as people learn more about it.“We think time and education and information may allow many of these folks to change their mind,” he said of critics.
Evidence of human cannibalism suggests that the practice began thousands of years ago. Cannibalism, eating the flesh of the members of one’s own species, is practiced ritually in some cultures, though in Western society people tend to turn to cannibalism only in situations of extreme starvation or when they are mentally ill. Historically, the Aztec Empire is the most famous example of a cannibalistic society. What country was once known as the “Cannibal Isles”? More… Discuss
In the 3rd century BCE, Hippocrates introduced his theory of Humoralism. It was based on the notion that 4 fluids, each corresponding to one of the 4 elements, permeate the human body and cause disease when not in balance. Theories regarding the 4 humors—blood, black bile, yellow bile, and phlegm—expanded over the years, and in the 2nd century CE, Galen published a treatise which associated a specific temperament with each humor. What humor was thought to cause a melancholic disposition? More… Discuss
The Terlingua Chili Cookoff is a contest of chili chefs held in Terlingua, Texas, an abandoned mining town near the Big Bend desert area in the southwestern part of the state. More than 200 cooks from as many as 30 states and occasionally from foreign countries show up to prepare the official state dish, and thousands of spectators drive or fly in. Humorists Wick Fowler and H. Allen Smith staged the first cookoff in 1967, deciding to locate it in the hot desert because it was a contest for a hot dish. More… Discuss
A pulse is caused by the alternate expansion and contraction of artery walls as heart action varies blood volume within the arteries. The arteries become distended during systole, or heart contraction, and their walls contract during diastole, when the heart relaxes. The pulse, measured in beats per minute, can be felt at a number of points throughout the human body, but is most commonly palpated at the wrist or neck. Where are the pulse points in the lower limbs? More… Discuss
This WebMD slideshow presents pictures of celebrities with type 1 or type 2 diabetes including Halle Berry, Larry King, and Nick Jonas from The Jonas Brothers.
Illustration copyright 2000 by Nucleus Communications, Inc. All rights reserved. http://www.nucleusinc.com
Primary Medical ReviewerE. Gregory Thompson, MD – Internal Medicine
Specialist Medical ReviewerBrian Leber, MDCM, FRCPC – Hematology
Current as of March 12, 2014
Medical Reference from Healthwise
A glycohemoglobin test, or hemoglobin A1c, is a blood test that checks the amount of sugar (glucose) bound to the hemoglobin in the red blood cells. When hemoglobin and glucose bond, a coat of sugar forms on the hemoglobin. That coat gets thicker when there’s more sugar in the blood. A1c tests measure how thick that coat has been over the past 3 months, which is how long a red blood cell lives. People who have diabetes or other conditions that increase their blood glucose levels have more glycohemoglobin (sugar bound to hemoglobin) than normal.
An A1c test can be used to diagnose prediabetes or diabetes. The A1c test checks the long-term control of blood glucose levels in people with diabetes. Most doctors think checking an A1c level is the best way to check how well a person is controlling his or her diabetes.
A home blood glucose test measures the level of blood glucose only at that moment. Blood glucose levels change during the day for many reasons, including medicine, diet, exercise, and the level of insulin in the blood.
It is useful for a person who has diabetes to have information about the long-term control of blood sugar levels. The A1c test result does not change with any recent changes in diet, exercise, or medicines.
Glucose binds to hemoglobin in red blood cells at a steady rate. Since red blood cells last 3 to 4 months, the A1c test shows how much glucose is in the plasma part of blood. This test shows how well your diabetes has been controlled in the last 2 to 3 months and whether your diabetes treatment plan needs to be changed.
Article Outline Patients and Methods Study Design and Setting Study Participants and Data Collection Statistical Analyses Results Discussion Conclusion Supplemental Online Material References Abstract Objectives To assess the epidemiology of nonoptimal hyponatremia correction and to identify associated morbidity and in-hospital mortality. Patients and Methods An electronic medical record search identified all patients admitted with profound hyponatremia (sodium <120 mmol/L) from January 1, 2008, through December 31, 2012. Patients were classified as having optimally or nonoptimally corrected hyponatremia at 24 hours after admission. Optimal correction was defined as sodium correction in 24 hours of 6 through 10 mmol/L. We investigated the association between sodium correction and demographic and outcome variables, including occurrence of osmotic demyelination syndrome (ODS). Baseline characteristics by correction outcome categories were compared using the Kruskal-Wallis test for continuous variables and the χ2 test for categorical variables. Odds ratios for in-hospital mortality between groups were assessed using logistic regression. Adjusted differences in hospital length of stay (LOS) and intensive care unit (ICU) LOS were assessed using the Dunnett 2-tailed t test. Results A total of 412 patients satisfied inclusion criteria of whom 174 (42.2%) were admitted to the ICU. A total of 211 (51.2%) had optimal correction of their hyponatremia at 24 hours, 87 (21.1%) had undercorrected hyponatremia, and 114 (27.9%) had overcorrected hyponatremia. Both patient factors and treatment factors were associated with nonoptimal correction. There was a single case of ODS. Overcorrection was not associated with in-hospital mortality or ICU LOS. When adjusted for patient factors, undercorrection of profound hyponatremia was associated with an increase in hospital LOS (9.3 days; 95% CI, 1.9-16.7 days). Conclusion Nonoptimal correction of profound hyponatremia is common. Fortunately, nonoptimal correction is associated with serious morbidity only infrequently.
Turkish coffee is prepared in a special pot called a cezve and is made from finely ground coffee, cold water, and sometimes sugar. In Turkey, sugar content is determined based on a ranking system that includes 4 levels of sweetness. The coffee is served in small fincan similar to Italian espresso cups, and its sludgy grounds settle in a thick layer at the bottom. Often, a finished cup is turned upside down on a saucer and the patterns left by the grounds are examined for what? More… Discuss
Traditionally, olive oil, a yellow to greenish vegetable oil, was produced by crushing olives in mortars or beam presses. Modern processing involves mixing a ground olive paste with water, and extracting the oil using a centrifuge. The olive tree is native to the Mediterranean basin, where olive oil has been used for millennia as lighting fuel, anointing oil, and in food preparation. Recent scientific evidence suggests olive oil may reduce the risk of heart attacks and strokes; how? More… Discuss
Dejani. Ca tot omul din Tara Fagarasului, de 1 Mai, plecam spre poalele muntelui, la iarba verde… respectam protocolul zonei si inlocuim gratarul cu un ceaun vechi, in care aruncam ceva carnita de mistret, pastrata bine din sezonul de iarna, coplesita cu cartofi, ceapa, smantana, un piculet de vin si alte mirodenii… sa te lingi pe deste, nu alta! (bucatar Alex Boeriu – vanator:) ( in proiectul nostru Slow Food Tara Fagarasului ne descopera gusturile de acasa) — with Ranea Cornel Marian, Alex Boeriu, Marius Schumi and Casa Terra.
Translation by Google Translate: Dejani. Like every man in Fagaras, May 1, we go to the mountain, green grass … with the Protocol and replace the grill area with an old pot, which take a wild boar, keep well in the winter season, overwhelmed with potatoes, onions, sour cream, a wee bit of wine and other spices … you lick enough, nothing else! (chef Alex Boeriu – hunter 🙂 (in our project Slow Food Fagaras reveals the tastes of home) – with Rane CornelMarian, Alex Boeriu, Marius Schumi and Casa Terra.
Regardless of how you spell this sweet, deep-fried treat—doughnut or donut—its origins remain a mystery. Some claim that Dutch settlers brought it to North America. Others maintain that a Danish sea captain impaled a fried cake on a wheel spoke to free his hands during a storm and, thus, invented the doughnut’s hole. The two most common types are ring-shaped doughnuts and filled doughnuts, flattened spheres injected with a sweet filling. In what countries can you get a meat-filled doughnut? More… Discuss
The dandelion is a perennial herb with a yellow flower head and notched leaves. The flower matures into a globe of fine filaments, called the “dandelion clock.” These downy seed carriers are often blown apart by children playing outdoors. Though many consider the dandelion a lawn pest, it is actually quite useful: its young leaves can be eaten as salad greens and the ground, roasted roots are often consumed as a coffee substitute. What beverage is made from the dandelion’s flowers? More… Discuss
|Definition:||(noun) A complex carbohydrate found chiefly in seeds, fruits, tubers, roots and stem pith of plants, notably in corn, potatoes, wheat, and rice.|
|Usage:||She was on a strict diet and avoided foods with high levels of amylum, sugar, and saturated fat. Discuss.|
The World Health Organization recommends the average adult consume no more than 25 grams of sugar a day, but exceeding this is all too easy. A single 12-ounce can of Coca-Cola, for instance, packs 39 grams of the stuff. And added sugar sneaks into unsuspecting edibles, like hamburgers and “healthy” Greek yogurts.
Cutting back on your sugar intake is a smart choice, but it’s tough to know where to start. If you’re looking to taper off, start with a few of the tweaks below. Introduce them to your everyday routine, and eventually they’ll turn into a habit.
1. Make over your morning coffee.
The two sugars you routinely put into your cup of joe can add up. Try reducing the amount of sugar you use little by little, and rely on full-fat dairy to provide satisfaction. See if your taste buds respond well to cinnamon; the spice pairs perfectly with coffee’s nutty hints, and is, above all, sugar free.
2. Quit your soda habit.
Diet or regular, drinking any kind of pop promotes weight gain and amplifies sugar cravings. We’ve mentioned that a standard can of Coke contains 39 grams of sugar, enough to fill a person’s daily recommended intake and then some. And even though the diet kind has no sugar marked on its label, it won’t do any good in the war against sugar. According to a study published in the Yale Journal of Biology and Medicine, the artificial sweeteners in these drinks lead people to overeat, or overcompensate, for the lack of calories contained in the beverages. Artificial sweeteners don’t offer the same hunger-dampening biological rewards that natural sweeteners do, causing the drinker to seek out something caloric. The sweetness in both diet and non-diet soda prompts side effects similar to addiction, making drinkers crave more sugar.
3. Snack on something healthy before food shopping.
Researchers from Cornell University found that snacking on something nutritious before supermarket shopping, like an apple, can actually encourage shoppers to purchase 25 percent more fruits and vegetables than they normally would. Fewer sugary items in your cart means there will be fewer sugary items at home, and fewer sugary items in your belly.
4. Shop the perimeter of the grocery store.
Now that you’ve had your apple, stick to the outer aisles of the supermarket, where conventional stores place the produce, meat and seafood departments — the foods you should focus on. If you avoid the aisles that contain shelves of near-irresistible sugary sweets, you’ll be less likely to buy them.
5. Find a new favorite condiment.
Ketchup is a miracle flavor, but one of the reasons we all love it so much could be because it contains a whole lot of sugar. The sad reality is that dousing your fries in the red stuff is comparable to pouring a couple sugar packets on top. If you’re already eating fries, consider switching to a condiment with less sugar — like mustard or vinegar — instead.
6. Drink more water.
Are you sure you’re hungry? Thirst and dehydration can often disguise themselves as hunger. To determine whether you’re actually hungry or simply thirsty, drink a cup of water and wait a moment. If you’re feeling good, your body was probably trying to tell you it was parched.
7. Eat the grape, not the raisin.
When given the choice, choose fresh over dried fruit. Dried fruit boasts many of the same benefits of its plumper counterparts, but removing a food’s water content concentrates the amount of sugar and calories per serving. A cup of grapes, for instance, contains 15 grams of sugar and around 60 calories. A cup of raisins contains 98 grams of sugar and nearly 500 calories.
8. Make your own salad dressing.
Even if they taste savory, bottled salad dressings typically contain lots of sugar. Two tablespoons of Kraft’s Tuscan House Italian dressing, for example, contains two grams. This seems pretty minuscule, but chances are you’ll be dousing your greens in a serving way over two measly tablespoons. Making your own dressing at home is incredibly easy — and cheap! — and will help you control how much sugar you’re ingesting when you’re eating something as healthy-seeming as a salad.
BPA messes with your hormones—and it’s in these canned foods http://t.co/EHhu9o4LBA pic.twitter.com/kwdpKo7Xsq
— Mother Jones (@MotherJones) June 7, 2015
Cellophane is a thin, transparent sheet or tube of regenerated cellulose, which is the chief constituent of the cell walls of plants. It is used in packaging, as a membrane for dialysis, and can be moisture-proofed. Invented in 1908, cellophane is made by dissolving cellulose alkali, aging it, then regenerating it by forcing it through a slit into a dilute acid solution where it precipitates. Cellophane sales have dwindled because of the presence of what pollutant in its production process? More… Discuss
Rossetti was a British painter, poet, and founding member of the Pre-Raphaelite Brotherhood, an association of painters who aimed to combat the shallow conventionalism of academic painting and revive the fidelity to nature and the vivid realistic color that they considered typical of Italian painting before Raphael. Although Rossetti found some financial success as a painter, his lasting reputation rests upon his poetry. What did he have buried with his wife—and later exhumed? More… Discuss
Cumin (/ˈkjuːmɨn/ or UK /ˈkʌmɨn/, US /ˈkuːmɨn/; sometimes spelled cummin; Cuminum cyminum) is a flowering plant in the family Apiaceae, native from the east Mediterranean to India. Its seeds (each one contained within a fruit, which is dried) are used in the cuisines of many different cultures, in both whole and ground form.
The English “cumin” derives from the Old English cymen (or Old French cumin), from Latin cuminum, which is the latinisation of the Greek κύμινον (kuminon), cognate with Hebrew כמון (kammon) and Arabic كمون (kammun). Forms of this word are attested in several ancient Semitic languages, including kamūnu in Akkadian. The ultimate source is the Sumerian word gamun. The earliest attested form of the word κύμινον (kuminon) is the Mycenaean Greek ku-mi-no, written in Linear B syllabic script.
Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The cumin plant grows to 30–50 cm (0.98–1.6 ft) tall and is harvested by hand. It is an annual herbaceous plant, with a slender, branched stem 20–30 cm tall. The leaves are 5–10 cm long, pinnate or bipinnate, with thread-like leaflets. The flowers are small, white or pink, and borne in umbels. The fruit is a lateral fusiform or ovoid achene 4–5 mm long, containing a single seed. Cumin seeds resemble caraway seeds, being oblong in shape, longitudinally ridged, and yellow-brown in color, like other members of the umbelliferae family such as caraway, parsley and dill.
Cumin has been in use since ancient times. Seeds excavated at the Syrian site Tell ed-Der have been dated to the second millennium BC. They have also been reported from several New Kingdom levels of ancient Egyptian archaeological sites.
Originally cultivated in Iran and the Mediterranean region, cumin is mentioned in the Bible in both the Old Testament (Isaiah 28:27) and the New Testament (Matthew 23:23). The ancient Greeks kept cumin at the dining table in its own container (much as pepper is frequently kept today), and this practice continues in Morocco. Cumin was also used heavily in ancient Roman cuisine. It was introduced to the Americas by Spanish and Portuguese colonists. There are several different types of cumin but the most famous ones are black and green cumin which are both used in Persian cuisine.
Today, the plant is mostly grown in China, Uzbekistan, Tajikistan, Iran, Turkey, Morocco, Egypt, Syria, Mexico, Chile and India. Since cumin is often used as part of birdseed and exported to many countries, the plant can occur as a rare casual in many territories including Britain. Cumin occurs as a rare casual in the British Isles, mainly in Southern England; but the frequency of its occurrence has declined greatly. According to the Botanical Society of the British Isles’ most recent Atlas, only one record has been confirmed since 2000.
In India, cumin has been used for millennia as a traditional ingredient of innumerable kormas, masalas, soups and other spiced gravies.In Sanskrit, Cumin is known as jiraka. Jira means “that which helps digestion”. As per Ayurveda cumin seeds promote digestion and also enhance sexual vigour. It is a stimulant, thus works on erectile dysfunctions. Cumin also increases strength. It could be because of its property of stimulating metabolic digestion which helps in a thorough absorption of micro nutrients from the food. It also enhances taste of the food and alleviates Kapha. Cumin helps in lacto genesis so it could be given in small quantity to lactating mothers.
In the midst of political, religious, national, economic or personal problems, there is one thing that unites all Argentines: Mate.
Mate (pronounced máh-teh) despite what many people may say, is NOT in fact a herbal green tea although it is similar to one. Mate is a tea-like drink made from a green-colored jerboa (herb) that is a lot more robust than tea. For Argentines, mate is the very heart of life and is part of their tradition. It is drunk by the old and young, rich and poor, Peronists and Radicals, parents and children, during winter and summer
After years of conflict, Argentina’s President Cristina Kirchner greeted the new Pope Francis with a beautiful mate set – el “mate de la paz” – after which the pope asked her to stay for lunch with “unos mates” to follow”. Rocco Palmo noted on the occasion that: “A longstanding Vatican protocol forbids the Pope being seen consuming anything but the Eucharist”, but this did not stop him being photographed enjoying the drink.
(Reuters) – Kraft Foods Group Inc on Monday said it is revamping its family-friendly macaroni and cheese meal, removing synthetic colors and preservatives from the popular boxed dinner.
The move comes at a time when Kraft is battling sluggish demand as consumers shift to brands that are perceived as healthier, including foods that are organic or less processed.
The company has also been targeted by consumer advocacy groups. The groups have pressured Kraft to remove artificial food dyes from its products, complaining that the additives are not used, and in some cases, banned in other countries.Kraft spokeswoman Lynne Galia said the changes were being made to address concerns expressed by consumers, including demands for improved nutrition and “simpler ingredients.”
“We know parents want to feel good about the foods they eat and serve their families,” Galia said in an emailed statement about the changes to its macaroni and cheese product.
Galia said the changes will be effective by January 2016 for “Original Kraft Macaroni & Cheese” in the United States. The company is also removing synthetic colors by the end of 2016 in Canada for its Kraft Dinner Original.
In 2014, Kraft launched its Mac & Cheese Boxed Shapes with no synthetic colors, and in January of this year, the Northfield, Illinois-based company moved to no artificial preservatives for the Boxed Shapes product in the United States, the company said.
Kraft also said it is replacing synthetic colors with those derived from natural sources, like paprika, annatto and turmeric.
Heather White, executive director of the Environmental Working Group, an advocacy organization for health and environmental issues, applauded Kraft’s move and said it should be an example for other companies.
“The announcement from Kraft should be a wake-up call for other food manufacturers to take notice, go back to the drawing board, reformulate and get rid of these synthetic ingredients of concern, especially in food that is marketed to children,” White said.
Kraft Foods is one of North America’s largest consumer packaged food and beverage companies, with annual revenues of more than $18 billion. Its brands include Capri Sun, Jell-O, Kool-Aid, Lunchables, Maxwell House and Oscar Mayer.
Kraft shares were up about 1 percent at $87.58 on Monday.
(Reporting by Carey Gillam in Kansas City, Missouri; Additional reporting by Anjali Athavaley in New York; Editing by G Crosse and Lisa Shumaker)
Pasteurization is the process of heating beverages or food, such as milk, beer, or cheese, to a specific temperature for a specific period of time in order to kill microorganisms that could cause disease, spoilage, or undesired fermentation. The process was named after its creator, French chemist and microbiologist Louis Pasteur, who conducted the first pasteurization test with fellow French scientist Claude Bernard in 1862. Why is pasteurization not designed to kill all microorganisms in food? More… Discuss
Pasteurization is the process of heating beverages or food, such as milk, beer, or cheese, to a specific temperature for a specific period of time in order to kill microorganisms that could cause disease, spoilage, or undesired fermentation. The process was named after its creator, French chemist and microbiologist Louis Pasteur, who conducted the first pasteurization test with fellow French scientist Claude Bernard in 1862. Why is pasteurization not designed to kill all microorganisms in food? More… Discuss
Measuring the GI
To determine a food’s GI value, measured portions of the food containing 50 grams of available carbohydrate (or 25 grams of available carbohydrate for foods that contain lower amounts of carbohydrate) are fed to 10 healthy people after an overnight fast. Finger-prick blood samples are taken at 15-30 minute intervals over the next two hours. These blood samples are used to construct a blood sugar response curve for the two hour period. The incremental area under the curve (iAUC) is calculated to reflect the total rise in blood glucose levels after eating the test food. The GI value is calculated by dividing the iAUC for the test food by the iAUC for the reference food (same amount of glucose) and multiplying by 100 (see Figure 1). The use of a standard food is essential for reducing the confounding influence of differences in the physical characteristics of the subjects. The average of the GI ratings from all ten subjects is published as the GI for that food.
The GI of foods has important implications for the food industry. Some foods on the Australian market already show their GI rating on the nutrition information panel. Terms such as complex carbohydrates and sugars, which commonly appear on food labels, are now recognised as having little nutritional or physiological significance. The WHO/FAO recommend that these terms be removed and replaced with the total carbohydrate content of the food and its GI value. However, the GI rating of a food must be tested physiologically and only a few centres around the world currently provide a legitimate testing service. The Human Nutrition Unit at the University of Sydney has been at the forefront of glycemic index research for over two decades and has tested hundreds of foods as an integral part of its program. Jennie Brand Miller is the senior author of International Tables of Glycemic Index published by the American Journal of Clinical Nutrition in 1995 and 2002 and by Diabetes Care in 2008.
Buckwheat (Fagopyrum esculentum) is a plant cultivated for its grain-like seeds, and also used as a cover crop. To distinguish it from a related species, Fagopyrum tataricum that is also cultivated as a grain in the Himalayas, and from the less commonly cultivated Fagopyrum acutatum, it is also known as Japanese buckwheat and silverhull buckwheat.
Despite the name, buckwheat is not related to wheat, as it is not a grass. Instead, buckwheat is related to sorrel, knotweed, and rhubarb. Because its seeds are eaten, it is referred to as a pseudocereal. The cultivation of buckwheat grain declined sharply in the 20th century with the adoption of nitrogen fertilizer that increased the productivity of other staples.
The name ‘buckwheat’ or ‘beech wheat’ comes from its triangular seeds, which resemble the much larger seeds of the beech nut from the beech tree, and the fact that it is used like wheat. The word may be a translation of Middle Dutch boecweite: boec (Modern Dutch beuk), “beech” (see PIE *bhago-) and weite (Mod. Dut. weit), wheat, or may be a native formation on the same model as the Dutch word.
The wild ancestor of common buckwheat is F. esculentum ssp.ancestrale. F. homotropicum is interfertile with F. esculentum and the wild forms have a common distribution, in Yunnan. The wild ancestor of tartary buckwheat is F. tataricum ssp. potanini.
Common buckwheat was domesticated and first cultivated in inland Southeast Asia, possibly around 6000 BCE, and from there spread to Central Asia and Tibet, and then to the Middle East and Europe. Domestication most likely took place in the western Yunnan region of China. Buckwheat is documented in Europe in Finland by at least 5300 BCE  as a first sign of agriculture and in the Balkans by circa 4000 BCE in the Middle Neolithic. In Russian and Ukrainian buckwheat is called гречка (grechka) meaning of Greek, due to its introduction in the 7th century by the Byzantine Greeks, the same is the case in Russian.
The oldest known remains in China so far date to circa 2600 BCE while buckwheat pollen found in Japan dates from as early as 4000 BCE. It is the world’s highest elevation domesticate, being cultivated in Yunnan on the edge of the Tibetan Plateau or on the Plateau itself. Buckwheat was one of the earliest crops introduced by Europeans to North America. Dispersal around the globe was complete by 2006, when a variety developed in Canada was widely planted in China.
Buckwheat is a short season crop that does well on low-fertility or acidic soils, but the soil must be well drained. Too much fertilizer, especially nitrogen, will reduce yields. In hot climates, it can only be grown by sowing late in the season, so that it will bloom in cooler weather. The presence of pollinators greatly increases the yield. The nectar from buckwheat flower makes a dark-colored honey. Buckwheat is sometimes used as a green manure, as a plant for erosion control, or as wildlife cover and feed.
Seed and withered flower of buckwheat
The plant has a branching root system with one primary root that reaches deeply into the moist soil. Buckwheat has triangular seeds and produces a flower that is usually white, although can also be pink or yellow. Buckwheat branches freely, as opposed to tillering or producing suckers, causing a more complete adaption to its environment than other cereal crops. The seed hull density is less than that of water, making the hull easy to remove.
Buckwheat is raised for grain where a short season is available, either because it is used as a second crop in the season, or because the climate is limiting. Buckwheat can be a reliable cover crop in summer to fit a small slot of warm season. It establishes quickly, which suppresses summer weeds. Buckwheat has a growing period of only 10–12 weeks and it can be grown in high latitude or northern areas. It grows 30 to 50 inches (75 to 125 cm) tall.
A century ago, the Russian Empire was the world leader in buckwheat production. Growing areas in the Russian Empire were estimated at 6.5 million acres (2,600,000 ha), followed by those of France at 0.9 million acres (360,000 ha). In 1970, the Soviet Union grew an estimated 4.5 million acres (1,800,000 ha) of buckwheat. It remains in 2014 a key cereal. Production in China expanded greatly during the 2000s, to rival Russia’s output.
In the northeastern United States, buckwheat was a common crop in the 18th and 19th centuries. Cultivation declined sharply in the 20th century due to the use of nitrogen fertilizer, to which maize and wheat respond strongly. Over 1,000,000 acres (400,000 ha) were harvested in the United States in 1918. By 1954, that had declined to 150,000 acres (61,000 ha), and by 1964, the last year annual production statistics were gathered by USDA, only 50,000 acres (20,000 ha) were grown. However it may benefit from an “explosion in popularity of so-called ancient grains” reported in the years 2009-2014.
|Country||Area harvested (ha)||Production (tonnes)|
|Bosnia and Herzegovina||633||977|
|Republic of Moldova||61||40|
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