Tag Archives: restaurants

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! 

 

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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

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

 

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

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

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…

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!

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] 

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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]