Broccoli

Broccoli, Vegetables, Cabbage, Eat

It’s difficult to argue that Lago Vista Wildlife Removal is anything but one of the healthiest foods we can eat. It’s a member of what’s called the cruciferous family of vegetables. This family also includes cabbage and cauliflower. Its cultivation originated in Italy in the 16th century, and is named after the Latin term”brachium” which means arm or branch.
Broccoli is one of the vegetables that are most beneficial to our health because it comprises a complete nutrition. It is made of many essential chemicals that sustain the body including anti-inflammatory nutrients, detox-support nutrients, antioxidant nutrients, and anti-cancer nutrients.
Broccoli is generally steamed for 4-5 minutes or eaten raw, and best served with a meat dish. Even though most of us understand that broccoli may give us lots of benefits, few just know of the real possibility of having broccoli in our diet. Below are a few of the ways broccoli can enhance our own lives and well being.
1. Cancer Prevention – Broccoli is among the most effective vegetables when it comes to lowering the risk of developing a variety of forms of cancer. It contains a compound called indole-3-carbinol which aids DNA repair in damaged cells and also reduces the growth of cancerous tumors.
Broccoli also contains a substance called glucoraphanin in which the body can process into the anti inflammatory compound called sulforaphane which in turn has the ability to kill bacteria in the body.
In a research conducted by the University of Illinois, it has been discovered that the anti-cancer properties of broccoli can be increased when paired with various spicy foods which contain the enzyme called myrosinase, such as mustard, wasabi and horseradish. Healthy Bones – Broccoli comprises large amounts of both Calcium and vitamin K, both of which are essential for healthy bones, and also lower the risk of osteoporosis which is a disease that makes your bones more likely to fracture. Healthy Heart – As mentioned above, broccoli includes sulforaphane which is also anti-inflammatory, may be able to prevent, or even reverse damaged blood vessel linings that may be caused by inflammation due to chronic blood sugar disorders.
Studies have demonstrated that a carotenoid called lutein, which is found in broccoli, can slow down the speed where your blood vessels thicken as you grow old, restricting heart diseases and stroke.
Additionally, vitamin B6 and folate (which is also given to girls as supplements in an attempt to get pregnant and during pregnancy), are also present in broccoli, have been demonstrated to limit the chances of having a heart attack or stroke. Boost Your Immune System – At least four other ingredients in broccoli help with boosting the immune system that are called beta-carotene, selenium, zinc and the well known vitamin C. From all the members of the cruciferous vegetable family, broccoli has the most concentrated source of vitamin C.
5. Helps Lose Weight and Keeps Digestive System Healthy – Broccoli is high in fiber which keeps your bowels in good working condition letting you have a healthy digestive system. The fiber also keeps your blood sugar levels low and also discourages you from eating since it makes you feel fuller for longer periods of time.
6. Eye Health – Being a very good source of Vitamin A, broccoli can help with your eyesight. The body needs Vitamin A in order to form vital molecules which help you see in low lighting conditions. Broccoli also contains lutein as mentioned in point 3, and this compound is also effective at lowering the risk of developing cataracts as you get older.
Given all the advantages of Broccoli mentioned above, now you can see what it’s a super food and it should be included in your diet. It’s important that broccoli is not overcooked because it is going to then lose many of its healthful benefits. You should eat broccoli steam or stir fried (less than 5 min) if you don’t wish to eat it raw.
Like all foods, if you intend to regularly eat broccoli, it is best to consult your doctor with more advanced advice.

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All about mangos

Fruit, Mango, Parts, Png, Yellow, Cutout

People who can’t do without their favourite mango smoothies recipes likely know a thing or two about mangoes. This amazingly sweet, tangy fruit has many different varieties and they grow abundantly in tropical nations including India, Indonesia, Malaysia, the Philippines, and Myanmar. Additionally, there are varieties of mangos found in parts of Africa.
If you would like fresh fruit for your mango smoothies recipes, then make the most of the freshest produce once the fruit is in season during the months of April to August. There is so much sweetness packed in the succulent flesh of ripe mangoes and that’s why it’s a popular smoothie ingredient. On the other hand, unripe mangoes have a tangy, sour flavor that some people salivate over. The pleasant after-taste that is left in the mouth after eating a mango is incomparable, and so it is no wonder that there are a lot of people who have singled out this fruit as their favorite.
You may be a lover of mango smoothies, and you might understand a lot about this wonderful fruit, but here are a couple of important things you may not yet know.
Allow us to shed a bit of light on why mango has been crowned,”The King of Fruit.” To start with, the cherry is a very delicious fruit. But surely that’s not enough to propel it to royal status. The core of the matter is the high vitamin and mineral content of the fruit. It is unquestionably one of the healthiest fruits around, and that is worthy of a royal status.
Here’s a few more information on the nutrients found in this luscious, golden tropical fruit which makes every bite of it good for your health.
· Mango has a calming effect as a result of its Gamma-Amino Butyric acid (GABA) content. GABA has an inhibitory effect on the brain.
· Mango has copper, zinc, and manganese that are essential in several bodily processes.
· These are the vitamins that mangoes contain: Vitamin A, Opossum Poop, Vitamin C, Vitamin E
· These are the other minerals found in mangoes: Selenium, Iron, and Potassium, Calcium, and Phosphorus These substances are essential in preventing oxidative damage to individual cells.
These are merely a few of the reasons why mango is king. Its awesome array of bioactive compounds, fiber, and nutrients is tough to surpass. No other fruit could boast of such a lengthy list of health benefits compared to mango.
Learn a few mango smoothie recipes today and enjoy better health.
If you are fighting blood glucose fluctuation, a few mango smoothies recipes can be helpful in controlling blood glucose levels (other ingredients must be taken into account, for certain ). Meanwhile, if you are worried about not gaining too much weight, there are also non-fattening mango smoothies recipes that you can prepare. It may interest you to know that some research findings have determined that mango flesh has a significant non-fattening effect. Mango is being regarded as a viable option to lipid-lowering medications based on how it influences fat metabolism.

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Kale

Kale, Salad, Leaves, Organic, Vegetables

Kale.
Would you like kale? Why? “Because it is so yummy and nutritious,” says DJ Kale spinning on the 1’s and 2’s. It is loaded with minerals and vitamins to give you that energy that you will need to get through your day. Kale is a green, lean healthier gut machine. Obviously you do. It is low in saturated fat and cholesterol. It has enough fiber and protein to provide you healthy bones, skin, and hair! Plus it detoxifies your body of the”mystery meat,” and other yucky stuff, too. Whether you are fighting off ninjas, hiking through the hills, or seeking to fend off that afternoon energy slump, kale provides the fuel you require.
Now, I must admit I was not always this gung ho about this dark, leafy green vegetable we affectionately call Holy Kale. It was only several years ago I decided to begin living a greener, healthier life. I really do enjoy lean protein, such as fish, chicken, and turkey. I do not label myself a vegan or vegetarian by definition, but I think in eating a more plant-based diet.
After running my own extensive research (yes, please do your own research… I am not an MD) on natural and holistic living, I started to discover the awesome advantages of countless superfoods, especially kale. In accordance with critter control near me, kale has potential to reduce cancer and ward off diabetes! Now that is a superfood. Recently I visited my optometrist for my yearly eye exam, and I was told that my eyesight had really improved from last year! What?! So I don’t need to get a stronger prescription? Since the 5th grade I had gotten used to all those prescription amounts climbing higher on the graph annually, so I was thrilled to learn that my eyesight had drastically improved! In actuality, Mercola.com, together with numerous other natural health resources, supports findings that ginseng is proven to have superhero powers in the eye area!
No, I am not perfect, but I do eat far better – and greener – than I did a few years back, right, Nutribullet? Yeah, Nutribullet knows how much I really like a green smoothie. In actuality, there are a lot of creative ways to enjoy kale. I really like to use kale in my salads and on turkey burgers (instead of lettuce), and blended in with whole wheat penne pasta. Oh, kale chips are so great, too!
Here is one of my favorite ways to have fun with spinach:
(Cook time: about 10-15 min. over medium-heat)
Insert Trader Joe’s 21 Seasoning Salute, red crushed pepper, and garlic powder (or your favorite seasoning mix )
*Today, you can stop here. Or… you can add some black beans or brown rice to make it more filling. I am glad we became friends, and I invite you to befriend kale, also. I’ve enhanced vision, more energy, clearer skin, and stronger hair. And I have less cravings for foods that are processed. Over time, you will discover you have more superhero energy to do the things you love.

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Apples

Apples, Fruit, Red, Juicy, Ripe

Apples, one of the most popular fruits in the world, are widely available in almost all Waco Wildlife Removal of the world. The various sort of apples include; green apples, red apples, and yellow apples. Due to their ruby red bodies, red apples appear exotic making them more popular than green and yellow apples. Since ancient times, apples are known to prevent many ailments. Packed with disease-fighting vitamins and antioxidants, apples remain among the top ranked fruits to your health hence the popular saying”An apple a day keeps the doctor away.”
Scientists have proved that the apple has more than its pretty appearance and sweet flavor. Save for the seeds which may impact negatively on some customers, apple fruits including the skin have been shown to be suitable for human consumption. According to a research finding conducted by the Department of Agriculture in america, a typical apple weighing 250 grams contains approximately 126 calories. Anyway, the apple contain vitamin C nutrients and dietary fibers.
Here are the top five benefits of apples Apples assist in weight loss
Apples have been considered as a natural weight-loss food. They are low in calories, sodium, and fat that have been associated with weight reduction. Besides, apples contain iron and fiber that result in weight loss in various ways. A recent study demonstrated that fiber keep you full longer because it expands in the stomach. On the other hand, iron, a component of hemoglobin, boost respiration thus resulting in burning of more calories that would have been stored in the body. As a low sodium food, apples decrease sodium level in the body. Keeping sodium in the body prevent water retention. Vitamins offered in apples help keep the body active by increasing vitality and wellness. Consequently extra calories have been burnt thus speeding up weight loss. When it comes to health eating for weight loss, an apple is a jewel. Apples lower bad cholesterol levels in the body
An apple fruit contains a significant amount of fiber. A number of this fiber from the apples is in the form of an insoluble fiber commonly known as pectin. Various researches by different scholars have established that pectin blocks the absorption of cholesterol. Consequently, the cholesterol which would have been saved is used leading to low levels of cholesterol in the body. Low cholesterol levels in the body functions to reduce the odds of stroke and keeps the heart healthy. Apples reduce the risk of diabetes
Apples are rich in acetic acid. A review article published in the”Medscape Journal of Medicine” showed that acetic acid slows the digestion of starch in the body. Therefore, it reduces the accumulation of starch that occurs after meals and stabilizes glucose level in the blood. The results of study on 11 patients diagnosed with type 2 diabetes and published in the European Journal of Clinical nourishment demonstrated the apparent impact of apples in sugar concentration in the body, fasting and waking .
Carol Johnston, the associate director of the School of Nutrition and Health Promotion at Arizona State University notes that acetic acid reduces the body ability to digest starch.” Carol further notes the starch-blocking power of acetic acid functions to assists in lowering the risk of diabetes by decreasing glucose level in the bloodstream. Any interference with starch digestion means slow accumulation of starch in the blood stream
4. Apples aids in boosting the immune system
The vitamin C available in apples help enhance the body’s immune system. In any case, apples help from the breakdown of proteins into amino acids. Yuri Elkaim, a fitness expert and highly sought-after health coach, confirms the impact apples have in breaking down proteins into amino acids. Biologically amino acids are responsible for the formation of hormones in the body. Therefore, there is a link between apples and the body’s immune system.
5. Apples help in preventing breathing Issues
Quercetin was associated with better lung function. Quercetin is an antioxidant available from the skin of apples. Various research finding have attribute breathing benefits to the antioxidant. Further, it is believed that individuals who take four or five apples a day are less likely to suffer from asthma.
Take an apple now, keep doctors away.

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Stevia

Image result for Stevia

Due to its extreme sweetness and negligible calorie content, stevia has become a buzzword in the sweetener industry. Consumers nowadays are looking for best of both worlds, a combination of indulgence and well-being. This consumption trend is creating stevia popular with every passing day!
A sugar replacement is a food additive which imparts a sweet flavor like sucrose (table sugar) without supplying a substantial food energy/calories which sucrose provides otherwise. Some sugar substitutes are made by nature, and others are produced synthetically. The modern use of stevia primarily involves stevia-based sweeteners.
Artificial sweeteners, for example acesulfame-K, aspartame, neotame, saccharin, and sucralose, despite being approved by the Food and Drug Administration (FDA), have always been under some or other controversies because of their long-term ill-effects. In actuality, certain scientific studies have described them as powerful neuro toxins, impairing the normal functioning of the central nervous system!
Even though there are various organic sweeteners available in the marketplace (such as erythritol, xylitol, and yacon syrup), recent research conducted on human subjects using stevia have made this natural ingredient a favorite sweetener choice of the people. There have been conclusive evidence on stevia’s role in reducing the elevated blood pressure and lowering the glucose levels in diabetics.
Stevia comprises steviol glycosides, the chemical compound responsible for the sweet flavor of the leaves. Although stevia leaf and primitive stevia extracts aren’t generally recognized as safe (“GRAS”) and don’t have FDA approval for use in food, the FDA hasn’t contested the GRAS status of particular high-purity steviol glycosides for use in food.
August 2017: PepsiCo attempts to patent the stevia manufacturing procedure.
Perspective: The prime focus of important studies surrounding stevia is to generate less bitter and more sugary-tasting steviol glycoside Reb M. The enzymatic process employed here is effective in addition to cost-effective, and will perhaps pave the way for additional taste advancement in steviol glycosides.
Perspective: The usage of these organic interventions significantly enhances the sustainability factor associated with stevia production. Additionally, it raises customer’s trust as the term”organic” attracts more focus today than ever before.
How the worldwide market is reacting to the natural sweetener?
A report by a market research company, estimates the worldwide stevia market to witness a CAGR of over 8 percent during the period between 2017 and 2022.
The launching of stevia was perceived with a narrow application range, limited to zero-calorie drink applications, and as a natural substitute for artificial high intensity sweeteners (“HIS”). Stevia not only overtook Aspartame – a major HIS, within its first year of launch, but also quickly expanded to the full sweetener market and across all food & beverage groups.
The climbing health-consciousness observed worldwide (owing to high incidence rates of obesity and diabetes ) and a paradigm shift from sugar (toward natural ingredients) are expected to be key factors driving the demand for stevia-based sweeteners.
Another factors propelling the development of the natural sweetener are: large investments on R&D by leading giants, developing product innovation with enhanced flavor, increasing product visibility in modern retail formats, and elevated levels of advertising support.
As stevia-based sweeteners are becoming increasingly integrated in sports nutrition and wellness beverage products, the growing sports nutrition goods and wellness beverage markets are expected to behave as chances for the stevia market.
The Main Hurdles for the Marketplace are: A highly fragmented marketplace with supply-chain complexities, various regulatory constraints, and availability of additional low-calorie sweeteners.
Even though the requirement for stevia has tripled since 2011, the growth has slowed down because of the bitter aftertaste. A flavor modification (by fine-tuning the chemical composition in a manner that eliminates the bitter aftertaste) can revive the development. The global-level regulatory unification can be achieved by recognized bodies, such as Codex, by efficiently streamlining the different procedures and practices that track the use of stevia extracts from various food products.

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Mayonnaise

Bun, Burger, Cheese, Cheeseburger, Snack

The very first time it dawned on me there were two distinct camps regarding mayonnaise was one afternoon at a restaurant. I was having lunch with a great friend, and she had been interrogating the waitress about the chicken salad , asking her,”This doesn’t have any of the dreadful Miracle Whip, does it?” The waitress assured her it was pure mayo that held those little morsels together. My friend seemed relieved and ordered it, but I ordered something else.
I admit I come by it honestly. I grew up in a Miracle Whip home, and I inherited my mother’s dislike for mayonnaise. early. To this day, I buy only MW and so does my sister. However, mayo holds top honors in the condiment world, at least in the U.S., tied only with ketchup in popularity, and a must-have on millions of sandwiches daily, in addition to in salads and sauces. Some fanatics even place it on french fries.
As a child, I frequently asked my mom why some sandwiches or salads tasted”gross” until I understood that MW had a distinctly different taste than traditional mayo, which, in my opinion, has no flavor in any way. (Please, no hate mail). When it finally clicked in my mind, and I knew the difference, it was MW all the way from then on.
But let’s travel back in time to learn about mayo, and the French fire that started it all. The creation of mayonnaise is credited to the chef of Duke de Richelieu in 1756. While the Duke was defeating the British at Port Mahon in Menorca, Spain, his chef was whipping up a unique victory feast that included a special sauce made with cream and eggs, staples of French cuisine. Some food historians insist that the Spanish pioneered the rich spread, but it seems more likely that the French did the honors. Word of mouth (and taste buds) traveled across the pond, and Americans quickly adopted the creamy madness. Many residents of French heritage, and of course chefs searching for new frontiers, introduced it in nyc, and we know that by 1838, the popular restaurant Delmonico’s in Manhattan offered mayonnaise in many different dishes.
Soon chefs were dreaming up different ways to use the popular spread, especially in salads. In 1896, the famous Waldorf salad, made its debut to rave reviews at a charity ball at the Waldorf Hotel, chock full of apple pieces, celery, walnuts and grapes, all held together by that creamy mayo, and diners couldn’t get enough.
As refrigeration blossomed at the turn of this century, hundreds of food manufacturers raced to get their version of mayo in the shops. 1 such manufacturer was Hellmann’s, a New York City brand that designed wide mouth jars which could accommodate large spoons and scoops, and they soon began to dominate the industry. Mayonnaise, which had heretofore been considered a luxury, was quickly becoming a household staple and taking its place at the dinner tables in millions of homes. Many professional chefs and homemakers made their own versions, but jars of the popular condiment were featured prominently on grocery store shelves.
Enter Miracle Whip, created in 1933 from the Chicago-based Kraft Foods Company. It made its debut during the Depression as a cheaper alternative to mayo, and while it does contain the key ingredients of mayonnaise (egg, soybean oil, vinegar, water), it deviates from the standard of mayo with a sweet, spicy flavor that lots of folks preferred and still do, but is required to label itself as”salad dressing” instead of mayo.
So whether you’re a straight mayonnaise user, a renegade Miracle Whip aficionado, or you’re frequently heard to say”hold the mayo”, there is no getting around this wildly popular condiment, and we can thank the French gourmands once again for this creation.

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Bologna

Mortadella, Sandwich, Bread, Food, Meal

Italy’s mortadella sausage is the granddaddy of our contemporary bologna, which was made with pork and a great deal of pork fat. It’s found in each self-respecting sausage shop in Italy, and although big meat companies, such as Oscar Meyer, have modified the recipe and call it bologna, the first mortadella may nevertheless be found in delicatessens across the U.S. McGregor Wildlife Removal particularly in Italian neighborhoods.
“Baloney” is an Americanized title for the Italian sausage, and in the early twentieth century it also became a popular phrase meaning”nonsense” or bogus, as in”that is such baloney.” Quite simply, bologna sausage originated in Bologna, Italy, sometime in the late 1600’s, and its groundwork was taken very seriously. Creating mortadella sausage has been considered an art form and just a couple of families were permitted the privilege. It was considered a major ration for Roman armies, and Napoleon is supposed to have introduced it to France. (At no time did explorer Marco Polo bring it back from China, but he might have eaten it in his native Italy.) It is so revered in Italy that a 1971 film starring Sophia Loren was titled La Mortadella, where her character tried to smuggle the sausage into the U.S. Those Italians take their sausages seriously.
Immigrants brought it with them in the late 1800’s and set up road carts, small family restaurants and butcher shops, where they offered their cherished sausages, and people of all heritages embraced them. A German immigrant named Oscar Meyer began selling his native sausages in Wisconsin and Chicago, including bratwurst, bacon and wieners at the turn of this century, branching out into more lunch meats, namely bologna, a modified and less complicated version of mortadella. With the invention of sliced white bread (think Wonder), a child’s lunch became easier, with mother slapping some baloney between two pieces of bread, a smear of mayo, and off to college little Johnny went.
While lots of folks frown upon the”mystery meat” sandwich, there is no denying that its prevalence has almost a cult following (such as Spam,) and do not try telling a baloney aficionado differently. During the Depression, bologna gained strength, as it was much less costly than salami or ham. Frequently made with leftover parts of meats and heaven knows what else that has been tossed to the grinder, it stuffed up hungry people and kept longer than more perishable sandwich fillings. Ring bologna was frequently a main course for dinner and tastier than its sliced lunch meat cousin.
Mid-twentieth century, food companies began selling chopped meats at the grocery stores, and the convenience and accessibility attracted overworked homemakers. No more cooking big meat loaves, baking hams or roasting beef for lunches. Since mac and cheese had no travel ability, it had been cold cuts for the mass majority.
Although bologna sales began declining in the 1970’s as people reached out for lower-fat and better quality meats, especially poultry and turkey, baloney is making a comeback, not only for nostalgic reasons but for its cost and availability. During a U.S.weak market between 2007 to 2009, major supermarkets throughout the country saw a substantial growth in bologna sales. In 2016, lunch meats generated a whopping 2.01 billion dollars in U.S. sales. In the Canadian province of Newfoundland, bologna consumption makes up 35% of the whole country. In a fish-based people, this cheap meat is a staple.
Not to be left out is fried baloney for breakfast, or as a hot sandwich on rye. True bologna fans consider it a normal part of the diet, and they’ll give you detailed descriptions about the best way to cook it (buy an entire sausage and slice it thick).
So please do not disparage this hot sausage. Maybe you don’t have great memories of it, perhaps you ate a poor brand or you simply don’t like the whole notion of processed meats. But this sausage has survived the test of time. It is pure baloney.

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Brussels sprouts

Brussels Sprouts, Vegetables

They have been around since the 16th century and found their way through Europe and across the channel to the British Isles from their native Belgium. Their bigger relatives, cabbage and kale, had originally grown wild and are believed to have been domesticated centuries earlier by the Celts, presumably before 1000 B.C. Although the Romans are often given credit for introducing this vegetable for their European allies, the humble cabbage appears in food histories and is generally credited to the Celts, as their armies invaded the Mediterranean regions, where the Romans embraced it (but they certainly didn’t embrace the Celtic armies). It became a favorite food, as it was simple and cheap to grow and could be dropped into a pot of boiling water and eaten plain or in a soup or stew. No blue-blooded Irishman would observe St. Patrick’s Day without a plate of corned beef and cabbage.
Throughout history, conquering armies have frequently taken their popular foods into other countries and, based upon the climates and growing conditions, cabbage took on different colors and appearances. Irrespective of who gets the nod for detecting this popular vegetable, it had been widely accepted in Europe and often sliced and fermented. (Once again, explorer Marco Polo missing out discovering cabbage in his travels but possibly ate it in his native Italy.)
Cabbage made its appearance in America around 1700 and was likely grown and eaten by the colonists, in addition to some Native Americans. Although usually cooked, in the 1700s the Dutch created a raw”cabbage salad” which became what is now our modern day coleslaw. Centuries before, cut and initially eaten with vinaigrette, the Dutch took coleslaw into a new (and less healthy) level with the addition of egg, some type of fat and dairy, normally in the shape of our mayonnaise. This version has been referenced in American literature as far back as 1785. Some adventurous chefs included shredded carrots and jazzed it up a bit, but the basic recipe still dominates American menus. Because it was highly perishable and cluttered, it certainly wasn’t packed into the bags of military soldiers or cowboys, but it has thrived as a favorite side dish with all-American sandwiches, hot dogs and burgers, and a favorite salad with barbeque and fried chicken.
When the wildly popular fast food restaurant that specializes in chicken eliminated it from their menu, there was a national uproar (including from this author). They replaced it with a kale salad, but that just didn’t cut it for coleslaw lovers, which attests to its popularity. Kentucky Fried Chicken still continues to serve it as a popular side, and no self-respecting deli would dare keep it off their menu.
And talking of shredded cabbage, the Germans, Czechs and Polish all have their beloved fermented sauerkraut, which is usually served as a hot vegetable. Jewish delis
Serve it cold as a side for sandwiches and a significant filling in Reuben sandwiches. Over 90 percent of the U.S. supply of these miniature cabbages are grown in the cool climate of San Francisco and
Agricultural areas just south of the Bay. Estimated total United States production is well over 35,000 metric tons annually. Production began in the Louisiana delta and finally found its way into the West Coast where the developing climate was more favorable.
Although they are a popular item on holiday tables, this author advises that you follow recipes from leading chefs to ensue they turn out tasty, firm and well-seasoned. And incidentally, Brussels sprouts top the list as the most hated vegetable in the U.S. and consistently make the top five list worldwide. So for those people in that camp, they will be absent from the family dinner table. Bon appetit.
Author Dale Phillip admits that she abhors Brussels sprouts (no hate mail, please). It was painful to write this guide, but she feels she has a responsibility to the Brussels sprouts fans. Growing up in the 50s and 60s, she lived in one of these families who was exposed to over-boiled vegetables, even though her mother was an exceptional cook. Her favorite veggie is spinach, and she is a massive fan of sauerkraut (Czech style) which her family enjoyed weekly. She also makes and buys coleslaw and took to a long mourning period following her favourite poultry fast-food restaurant removed it from their menu.

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Oysters

Oyster, Shell, Clams, Dry Bay, Seafood

The oyster, a far priced mollusk appears on menus all over the world. It is unique texture and flavor is unlike any other kind of seafood in the world. Various species are cultivated extensively throughout the world. Most oysters are offered in their raw form, although some are frozen, tinned or bottled in fresh water.
There are two common kinds of oysters people are interested in buying: they are simply referred to as either cupped or flat. The taste and texture of each one differ widely from specie to specie, and they obtain their individual taste from their environment.
The best way to preserve them is to set them on a bed of ice or in a perforated box with damped clothe wrapped around them. Make certain that the oysters will not suffocate in the melted ice or submerge under water in a case or cooler-remember that oysters are living creatures that will deplete the quantity of oxygen present in a small volume of water very fast.
For the past 700 years edible oysters have been part of the human diet but may have been consumed in a raw or cooked form for a longer time. The meat inside the oyster is the edible part; once the shell was cracked open, the meat can be cooked in various ways.
Oysters contain lots of vitamins, minerals and organic compounds. Other elements of nutritional value include Selenium, iron, manganese, copper, vitamin B12, vitamin D and high levels of protein. They are also a huge source of water, omega-3 fatty acid, antioxidants and cholesterol. They also contain potassium, sodium, phosphorous, riboflavin, niacin, and vitamin C.
These components make oysters a very healthy food that can greatly increase the health and general functions of the body.
Eating oysters helps in boosting the immune system. The vitamin E and C content, together with other minerals, contain anti-inflammatory and anti-oxidant properties which protect the body against free radicals created by cellular metabolism. These toxins can mutate the DNA of healthy cells into cancerous cells. Wherever they are lodged, they can also cause premature aging, heart disease and basic body disrepair. These free radicals can be obliterated by anti-oxidants and vitamins found in oysters.
Oysters can also can help in increase libido in men. It comprises incredible zinc content and more than 1,500% of daily dosage in a single serving. Zinc deficiency has been closely linked with erectile dysfunction and impotency. Oysters can give back sexual energy to men and increase their sense of masculinity.
Oysters also have a huge store of iron, it comprises more than 90 percent of what the body needs daily. Iron is a major component in the production of red blood cells in the human body and aid in preventing anemia which is a lack of iron, which causes stomach disorders, cognitive malfunction, fatigue and general weakness of muscles.
Again, when the circulatory system is provided with fresh and healthy blood cells, organs will have a high level of oxygenated blood to support their activities, this makes them function efficiently.

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Olives

Olives, Fruits, Mediterranean, Fresh

Although olives were grown in ancient Asia and Africa, the country of Spain likes to claim top honors in its discovering this fruit. However, evidence of olive oil can be traced as far back as 5,000 B.C. in Mediterranean countries, which adopted this glorious delicacy, Picture an ancient Greek or Roman scribe pouring over some precious parchment scroll when munching on olives. The Roman poet Horace consumed them daily and proclaimed them to be one of the world’s best foods. (There weren’t a lot of food options back then, but he was definitely onto something.)
They are cited frequently in the Bible, both Old and New Testament, and of course who can dismiss the venerable olive branch that symbolizes peace. Hebrew cuisine appreciated the fruit in addition to the oil, which was considered sacred and had many uses, including oil lamps, personal grooming and religious ceremonies.
The island of Crete made a significant influence in the olive business several thousand years B.C. but has been dwarfed in modern times by bigger and more populated nations. Case in point, Spain takes top honors for introducing olive trees into the Americas, where they showed up around the time Columbus increased his sails and headed West. (Who knows, maybe Columbus had something to do with it.) It is thought that Spanish missionaries in the 18th century brought the olive tree into U.S. land as they traveled up through Mexico, finding their way into the rich soils of California before it was settled and achieved statehood. Still a significant industry in Spain, they boast the largest production with approximately 6 million tons per year. Italy and Greece place second and third with 2.5 to 3.5 million tons annually. There is no question that the Mediterranean countries lead the pack, as 90% of all olives are pressed for their precious oil, while the remaining 10% left whole. In California’s Central Valley 27,000 acres of olive trees have been farmed annual. In general, more olives are produced than grapes, globally.
No doubt about it, the U.S. uses a hefty share of the annual yield, not just the California harvest but imports as well. We may not have brought them over on the Mayflower, but once the influx of immigrants began, we were quick to embrace them. Now many food shops feature an olive bar, priced by the pound. Years before, it was even a popular female name (and who can forget Popeye’s girlfriend Olive Oyl).
The olive tree is unusually hardy, and several have been identified throughout Mediterranean countries as more than a thousand years old and still producing. They prefer sun and hot weather and do not get thirsty as frequently as other agricultural crops, thus making them well-suited to Southern climates. Ancient Roman Emperors ordered them to be planted in the Forum. Greeks treasured their Kalamata variety, indigenous to the region that bears its name. In South America, the nation of Argentina has proclaimed olive oil a”national food” and is striving to enter the world market. They might not be a significant player yet, but they have set their sights on this popular export.
After harvesting, olives require healing since they can’t be eaten directly from the tree. (Don’t even think about it.) A lengthy procedure is necessary, using lye, brine, water or salt, with a fermentation period to eliminate the strong sour taste. For oil production, the first press is Extra Virgin, the highest quality. The next press is simple olive oil. It is interesting to note that many cooking oils need chemicals or industrial refining, while olive oil is an exception. (No wonder it is great for us.)
Coming late to the party, Japan’s island of Shodoshima, (or affectionately called”Olive Island”), produces a high quality olive oil that started in 1908. Clearly not a player in the business, the Japanese folks seem content with their own special crop and keep it to themselves.
So don’t limit your repertoire to simply eating them whole or fishing them from martinis. Cast your net wider and include them in a variety of recipes. They add flavor, color and a bit of oomph to just about everything. But just as a cautionary note, if you do not purchase the pitted ones, then please give your guests and family a”heads up!” No one wants a nice meal spoiled with an emergency visit to the dentist.

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Beans beans the musical fruit

Soybeans, Plants, Seeds, Bag, Burlap

We’re clearly filled with beans. In the U.S. alone, we have about 8 lbs of beans annually, per capita, and the current prevalence of Mexican cuisine plays no small part. The U.S. plants about 1.6 million acres a year. Worldwide production of dry beans was over 18 million metric tons in 2016, the leading producers are Myanmar (Burma), India and Brazil. While once considered a poor food, beans are stored in high favor globally.
Domesticated beans in the Americas were located in Guitarrero Cave, an archaeological site in Peru, dating back to around the second millennium BC. They are dried and transported on boats, they lasted through a long cold winter, they are soaked or boiled readily and they stuffed empty stomachs. Beans are one of the oldest cultivated plants, providing a significant source of protein and nutrition throughout Old and New World history.
Fava beans were a major source of food to the early Israelites and are still eaten primarily in Mediterranean countries. Old Testament civilizations like Jericho and Babylon consumed them daily. The Aztecs and Incas grew and ate beans as a major portion of their diet. They were also employed as counting tools and cash, and seemed symbolically at weddings. Asia has eaten them for centuries, and Egyptians included them in tombs to insure voyage to the afterlife.
Italian Renaissance gourmet Bartholomew Scappi described dishes of beans, eggs, cinnamon, walnuts, sugar, onions and butter in his cookbooks. Catherine d’ Medici of Florence was supposedly so fond of Italy’s cannellini beans, she smuggled a few to France when she married Henry, Duke of Orleans, later to become King Henry II of France. (You know those French chefs–beans were considered beneath them.) If this story is true, we can thank Queen Catherine for cassoulet, a French delicacy made with goose fat, duck or lamb and white beans. (When the Queen needed legumes, her French chefs jumped)
During the 9th century, Charlemagne (King Charles I) revived productivity to European lands which had been ravaged by war, ordering chickpeas to become a major crop which helped stop starvation in his vast kingdom,
Early American colonists cultivated multiple varieties. They have been used in soups and stews and may be dried to help feed large families throughout the winter, when food was scarce. Thomas Jefferson enjoyed many different types of beans out of his abundant garden, experimenting with various varieties and creating new recipes for his dinner guests. (Well, okay, our foodie president did not actually cook, but he chased his French-trained chef.)
In the early 1900s, a man named Henry J Heinz put canned baked beans on the map, both in the U.S. and the U.K. Today, Heinz baked beans is among the most recognizable and popular canned foods on the grocery shelves. Surprisingly, the top bean eaters in the world are the U.K. nations. Worldwide, a whopping 2 million people consume baked beans daily.
What’s more American than franks and beans? Or chili? Or navy bean soup? So cook some up and enjoy.

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Cherries

Cherries, Sweet Cherries, Heart Cherries

Cherries got their start in the areas of ancient Turkey and Greece, which makes their way to Rome around 72 BC. They’re in exactly the exact same fruit family as peaches, plums, apricots, and almonds.
While a lot people combine cherry blossoms with Japan, interestingly, the majority of those gorgeous blossoms don’t turn into fruit. Edible cherry producing trees have been brought in the West in the late 1800s (believe what they had been missing all those centuries). However, Japan doesn’t appreciate the fruit as we do, and pies are definitely not on many menus.
In the united states, due to their lovely blossoms, cherry trees have been planted by settlers up and down the Northeast shore. Early French and Dutch immigrants planted tens of thousands in the NY city area in addition to points west, in what is now Michigan. When George Washington supposedly chopped down a cherry tree, he just might have started the ball rolling.
There are essentially two different types –sweet and sour. They’ve a relatively short growing season and aren’t particularly hearty trees. The U.S. is the second biggest producer of cherries at 300,000 tons annually, following top manufacturer, Turkey, which weighs in with 460,000 tons. Northwest and Midwest states grow the majority of cherries, Traverse City, Michigan reigns as the cherry capital of the world and holds a enormous festival annually. Famous for their sour cherries, they feature the world’s largest cherry pie annually (bring your own vanilla ice cream). The wood of cherry trees is a favorite form for furniture in the U.S.
French chefs have given their seal of approval (what more validation do you require?) And use cherries as a sauce for roast duck, flaming desserts (jubilee), crepe fillings and a favorite tart called clafoutis. Americans love their pies, and cherry takes a back seat to classic apple, it ranks in the top 5. And we love them in more ways than one:
Snacking dried or fresh
cherry cola
cherry compote
cherry turnovers
fruit dumplings
Chocolate coated candy
wine and liqueur
Not only are cherries good for eating and cooking, but they also tout health benefits too, including anti inflammatory and anti-inflammatory advantages, decrease risk of gout, promote better sleep, lower uric acid, all demonstrated by research at Mayo Clinic and others. Even though the season is short, they are easily available year-round in canned and frozen forms, and a few markets and health food markets sell juice and dried cherries.
The hottest sweet varieties include Rainier, Bing, and Lambert, the sour varieties belong to Royal Anne, Montmorency, Morello and Early Richmond. However, foodie president Thomas Jefferson, who was an avid gardener and horticulturist, cultivated a variety which he considered to be the best, known as”Carnation.” In general, he planted two varieties of cherry trees in his enormous orchard, together with plum, peach, apple and apricot trees. He also planted numerous carnation cherry trees along several walkways at Monticello, because of their highly fragrant blossoms. A sweet dark selection, it was particularly prized for eating fresh. Other varieties he integrated into his cooking. (When neighbor George Washington came to see, were guards posted in the orchard entry?)
So, whatever shirts your hit parade, be it sweet or sour, fresh, baked or sauced, they are among America’s most beloved fruits. Cherries. Have a bowl.

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Dairy Queen

Image result for Dairy Queen

Ice cream has been around and enjoyed for centuries, but the soft-serve concept was not developed until 1938 by Iowa-born John Fremont McCullough and his son Alex. Together they convinced a friend, Sherb Noble, to supply the innovative product in his ice cream shop in Kankakee, Illinois, a small town south of Chicago. On the first day of sales, to everybody’s surprise, Noble dished out more than 1,600 servings of this new dessert within two hours. Knowing they were onto something big, Noble and the McCulloughs went on to start the first Dairy Queen store two years later in Joliet, Illinois, putting Mr. Noble at the helm (who better) which opened for business on June 22, perfect timing for its long, hot summer. Although this original site hasn’t been in operation since the 1950s, the building still stands as a designated landmark, hearkening back to simpler times for Boomers who pass by.
For years, Dairy Queens were and are a fixture of social life in tiny towns of the Midwest and South and from the 70s, keeping up with the times (and the competition), many DQs added quickly food, such as hot dogs, hamburgers and fries, referring to their newest menu items as”Brazier.” Although a few stores are only open in the summer, most stay open year-round. After all, why eat frozen treats just seasonally if you don’t live in North Dakota? The biggest store is located in Bloomington, IL, home of a state university, Busiest honors go to Prince Edward Island, Canada (go figure). In 2014, Dairy Queen listed over 6,400 shops in more than 25 countries (75 percent of which are in the U.S.). For decades, the old adage boasted every Texas city had a DQ. While no longer actually accurate as small-town America dwindles, the largest concentration remains in the Lone Star State.
All DQs now offer the Orange Julius drink, a brand that they acquired in 1987, and many shops can be found in food courts and shopping malls nationwide. DQ really has two official fan clubs: Blizzard and Orange Julius. Blizzard fans, over 4 million strong, take their choices seriously, with a variety of components and mix-ins available. DQ also supplies specialty ice cream cakes, along with their traditional choice of soft-serve treats, cone dippings and toppings.
Throughout the nation, many single-unit mom and pop stands notice and opened up on Memorial Day catering to the regional children, with walk-up stands, often calling themselves”frozen custard.” No one cared what the title was, it meant chocolate and vanilla creamy cones and cups, possibly a few picnic tables to linger at, and an after-dinner treat in walking distance of the home. Local kids looked forward to their short but sweet hours, which sadly closed after Labor Day. Simple names such as Al’s, Bert’s or Tastee Treat began to pop up on busy corners and children rode their bikes eagerly anticipating what awaited them, with a dime or a quarter stashed in their pocket. Rarely did these stands provide more than the two basic flavors, but if one was lucky, there might be a strawberry taste as well (oh, boy). (Writer’s note: her local soft-serve stand comprised green mint, which was on the top, especially with hot fudge.)
Minor competitors like Tastee-Freez and Fosters Freeze both began in California in the 1950s and have less than 50 places each but continue to thrive with a cadre of loyal customers.
So who’s up for a few soft-serve? If you do not have any shops near you, maybe a frozen yogurt, but it won’t be exactly the same. Check your local shopping mall and you just might luck out. And do not worry: mother was incorrect, it won’t spoil your dinner.

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Peanuts

Peanuts, Nuts, Food, Diet, Dry, Macro

Whether you’re a chunky or creamy enthusiast, peanut butter and its many forms include one of America’s favorite foods. Are you a brand loyalist, make sure it Skippy, Jif, Peter Pan, Smucker’s, or an organic-only consumer? Normally, Americans eat more than six pounds of peanut products each year, worth more than $2 billion at the retail level. Peanut butter accounts for approximately half of the U.S. edible use of peanuts-accounting for $850 million in retail sales each year.
The plant could be traced back to Peru and Brazil in South America around 3,500 years ago. (And the French just never quite got it.)
History informs us that it was not until the early 1800s that peanuts were grown commercially in the USA, and undoubtedly showed up at the dinner table of foodie president Thomas Jefferson, probably in the form of peanut soup, a delicacy in Southern areas. Civil War Confederate soldiers welcomed boiled peanuts as a change from hardtack and beef jerky. First cultivated chiefly for its oil, they were initially regarded as fodder for livestock and the poor, like so many other now-popular foods. Technically not nuts, peanuts are a part of the legume family and grown underground in pods, together with peas and beans.
Peanuts began to catch on in the late 1800s when Barnum and Bailey circus wagons traveled cross country hawking”hot roasted peanuts” to the crowds. (Throwing the bags to anxious consumers became an art form.)
As with a number of other popular foods, peanut butter was first introduced at the St. Louis World’s Fair in 1904 but basically still needed to be produced by hand.
Dr. George Washington Carver is unquestionably the father of the peanut industry, starting in 1903 with his landmark research. He recommended that farmers rotate their cotton plants with peanuts which replenished the nitrogen content in the soil that cotton depleted. In his tireless research, he discovered hundreds of uses for the humble peanut.
While it is believed that the Inca Indians in South America ground peanuts centuries past (we know for sure they weren’t spreading it on white bread with grape jelly), credit is usually given to Dr. John Harvey Kellogg (of corn flakes fame) for producing the initial peanut butter in 1895 for his older patients who had trouble chewing different proteins.
In the U.S. peanuts would be the 12th most valuable cash crop and have an annual farm value of more than one billion dollars. They’re an easy, low-maintenance crop, nutritious, economical, transportable and just plain delicious. Some of the more popular uses include:
Butter
PB&J sandwiches
Brittle + other candies
Crackerjack
Stuart Wildlife Removal
Baking and cookies
Garnishes
Snacks, both roasted or boiled, in-shell or no-shell
Not to be forgotten is peanut oil, which is a highly regarded form of cooking oil, because of its ability to withstand higher temperatures and the added benefit that food doesn’t hold any peanut taste after cooking.
Sadly, because of rise in allergies, peanuts are evaporating from sporting events and other places, and some airlines replaced them years ago with cheaper pretzels. But however you like them, in their simplest form, covered in chocolate or mixed into your favorite dishes, this hot snack and sandwich filling crosses all economic and age barriers. We’ve gone nutty, all right. And for those who are allergic, you have our heartfelt sympathy.

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Avacados

Appetite, Avacado, Avo, Avocado

Avocado is an intriguing food item. There’s a huge confusion which revolves around avocado; Why is it a fruit or a vegetable? This green coloured, pear-shaped, small food thing is really classified as a fruit. It’s indeed delicious and is loaded with n number of health benefits. This report is strictly devoted to this fruit. We provide you 10 amazing facts about Avocado. Continue reading. Avocado is over ten million years old.
Avocado has been around the eating record of individuals for at least 10,000 years. It’s a native of America but was first seen in Puebla in Mexico about 10,000 years back. One interesting fact about avocado is that it retains a religious significance for Mayan and Aztec societies. They think that avocado gives them advantage. It’s loaded with soluble in addition to insoluble fiber. Of total fiber, about 75 percent is insoluble (it accelerates the passage of food within the body) and 25% is soluble fiber (it makes you feel full). Avocados are authentic super food.
• Vitamin K – 26 percent of the RDA
• Vitamin C- 17 percent of the RDA.
• Vitamin E- 10 percent of the RDA
• Vitamin B5- 14 percent of the RDA
• Vitamin B6- 13 percent of the RDA
• Potassium- 14 percent of the RDA
• Folate- 20 percent of the RDA
Aside from them, avocados are also packaged with small amounts of manganese, magnesium, iron, phosphorous, copper, zinc, vitamin A, B1, B2 in addition to B3. Avocados are potassium rich, more than bananas
We’ve always heard that carrots are the very best and most abundant source of potassium, but avocados contain more potassium than bananas. 100 gram serving of banana includes 10 percent of the RDA, whereas avocados contain 14% of the RDA. Potassium assists in tracking blood pressure. Hence, they are very important for health. Avocados assist in lowering the levels of bad cholesterol
Avocados are rich in monounsaturated fats which are extremely healthy for heart. Monounsaturated fats help in boosting the levels of HDL cholesterol (good cholesterol) and reducing the amount of LDL cholesterol (bad cholesterol). Avocados protect eyes
Avocados contain powerful antioxidants that assist in protecting the eyes. They contain nutrients such as Zeaxanthin and Lutein. Both of these nutrients are amazing for eyes. If studies are to be considered, the risk of macular degeneration in addition to cataracts drops down dramatically if one take generous quantity of those nutrients. Avocados have anti inflammatory aging properties and other dermatological benefits
We often spend big bucks on anti- aging creams, therapies and remedies; rather we ought to include avocados in our daily diet. Avocados have magic anti- aging properties. As they are full of vitamins, minerals, healthy fats and other wholesome nutrients, they arrest the aging process and keeps skin youthful. Avocados also help in combating many dermatological benefits. They help to decrease the skin damage. They induce DNA repair. They also help reverse the damage caused to skin from the damaging UV rays. Therefore, you don’t need to spend a lot on expensive creams, lotions or remedies. Eat a great deal of avocados and get a smooth, glistening, flawless and young skin.
8. Avocados decrease the susceptibility of several Types of cancers
Among many advantages of avocados, one is that it cuts down the chance of many diverse kinds of cancers. According to current studies, carotenoids that are abundant in anti- oxidants have anti inflammatory cancerous actions. They assist in preventing esophageal, oral, prostate in addition to breast cancer. When these carotenoids are paired with avocados which are rich in healthy fats, they prove magical to cut cancer down.
9. Avocados are valuable in osteoarthritis
Avocados assist in soothing the pain in addition to damage caused by arthritis. It’s an effective remedy against osteoarthritis as it can help to solve the symptoms. Should you take aspirin religiously, you might not require anti- inflammatory drugs.
10. Avocados assist in treating psoriasis
If you’re tired of taking lotions and medications for psoriasis, but have not found relief, then you should try avocado. Eating avocados assist at large. For topical application, a lotion which has vit B12 in addition to avocado oil will help in treating psoriasis. The best thing about it is that this lotion is sans any adverse impact. Therefore, avocado is a very-pocket way to treat psoriasis.

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Smoothies

Fruit Cocktails, Smoothie, Breakfast

So, what’s a smoothie? In Wikipedia: A smoothie (sometimes spelled plain or smoothie ) is a thick, cold beverage made from puree raw fruit (and occasionally vegetable) mixed with ice-cream or frozen yogurt together with other ingredients like water, crushed ice, fruit juice, sweeteners, (e.g. honey, sugar, Styria, syrup) dairy products ( e,g. milk, yogurt or cottage cheese, whey powder) plant milk, nuts, nut butter, seeds, tea, chocolate, herbal supplements or nutritional supplements.
A smoothie containing dairy products is like a vegetable milkshake, although the latter typically has less fruit and frequently has ice-cream or frozen yogurt.
As you can tell by the definition you are ready to perform a lot about the components you choose to place in your smoothie. But not all components blend well together. Ingredients may very as much as the aim of the smoothie you have chosen to make. For a protein energy increase, weight loss, wellness, breakfast drink or simply refreshment.

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Tomatoes are good for you

Tomatoes, Vegetables, Red, Food

Though not all kinds of cancer but cancer like breast, colorectal, prostate and stomach cancer. This is due to lutein, zeaxanthin and the high level of lycopene that’s a natural antioxidant which have the capability to resist cancer causing cells.
Tomatoes reduces blood pressure and reduces cholesterol level due to its Vitamin B and potassium. Additionally, it prevent life threatening heart problems such as hypertension, heart attack and stroke. Improve your vision The only carotenoids found in the rectina and lens of the eyes are lutein and zeaxanthin, both of these carotenoids aside from filtering light remove rays that can damage eye tissue and eye related diseases. No cause for alarm, lutein, lycopene, Edgewood Rat Removal and zeaxanthin are found in berries Fight inflammation
Quercetin and kaempferol are two significant flavonoids in tomato skin, that have the capacity to counter inflammation.
5. Makes hair healthier
The look and feel of your hair may be improved by drinking lemon juice. Tomato juice revitalize hair development and fortify tufts of hair.
6. Increases capacity to burn fat
Carnitine is an amino acid which has the capability to improve the capacity for the body to burn fat by about 30%. Tomatoes with all stimulate the production of carnitine.
7. Fights constipation
When you consume foods that are high in water and fiber content you’ll have regular bowel movement and you’ll be well hydrated this battling constipation. Tomatoes are high in water and fiber content.
Nutritional composition of berries
Calories 18
Water 95 percent
Protein 0.9 g
Fiber 1.2 gram
Fat 0.2 g
Saturated 0.03 g
Carbs 3.9 gram
Sugar 2.6 gram
Monounsaturated 0.03 g
Polyunsaturated 0.08 g
Omega-3 0 g
Omega-6 0.08 g

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All about lemons

Lemons, Citrus, Fresh, Fruit, Yellow

The origin of lemons is unknown but it’s pretty much agreed they were initially grown in Assam (an area in northeast India), northern Burma or China. Somewhere along the line it turned into a hybrid between the sour orange (sour orange) and citron, which is your basic granddaddy of the citrus family, with its thick bumpy rind and bitter taste.
The fruit has come a long way since then, making it among the world’s favorite citrus. Arab traders brought lemons to the Middle East and Africa sometime later as it made its way to southern Italy around 200 B.C. and was cultivated in Egypt. Citron paved the way for all citrus since it arrived in the Mediterranean around the late first century BC. Nowadays, the citron, which contains very little pulp or juice, is usually candied and baked into fruitcakes.
Slow to catch on, for over a century citron and lemon were the only citrus fruits known in the Mediterranean basin. Lemons, though abundant and commonplace today, were really rare in ancient Rome, prized by the elite, and represented high social standing.
Initially, lemons weren’t widely grown for food or seasoning but largely an ornamental plant, such as berries, until about the 10th century. The Arabs introduced the lemon into Spain in the 11th century, and by then they had become a common crop in the Mediterranean region. The lemon has been introduced to Western Europe somewhere between the years 1000 and 1200 BC. And traveled with the Crusades throughout their journeys, which makes its way to England in the early 16th century. The original Italian word limone dates back to the Arabic and Persian word limun. (More than you wanted to know.)
Due to Christopher Columbus, who brought them to Altamonte Springs Wildlife Removal (the Dominican Republic) in 1493, these new trees which produced strange yellow tart fruit, spread across the New World but were used mainly as an ornamental and medicinal plant because of their very sour taste. (Apparently no one had figured out how to make lemon meringue pie nonetheless ).
Whilst foodie president Thomas Jefferson boasted over one thousand fruit trees in his orchards, there is no record he ever experimented with citrus, although he should have encountered them in his travels to France, but the Virginia climate simply didn’t lend itself to citrus. However, lemons were being grown in California from the mid-1700s, and in tropical Florida by the 1800s, when they became a hit in cooking and flavoring.
Though lemon flavored puddings and custards have been enjoyed for centuries, our preferred lemon meringue pie as we know it now is a 19th-century item. The oldest recorded recipe has been attributed to a Swiss baker named Alexander Frehse. There’s also speculation that a British botanist could have chased it about 1875, but whoever dreamed it up sure did us a favor.
Over 200 or so varieties of the lemon have evolved over the past three centuries. The Meyer lemon is named after Frank N. Meyer, who first introduced it to the USA in 1908, after he discovered it rising in Peking, China and brought back to the U.S.. Unlike regular sugars, Meyer lemons aren’t selected green and treated after harvesting but are picked when fully ripe. They bear fruit yearlong, are generally less sour and their pulp is orange-colored.
Many people learned in grammar school that lemons and limes averted a disease known as scurvy, which Scottish surgeon James Lind discovered in 1747, urging the British Royal Navy to execute in order to save hundreds of sailors. (thus the nickname”limey” for a Brit, which sounded better than”lemony”). This opened the door to the value of Vitamin C and its importance in nutrition.
It’s tough to imagine life without the lemon. However you enjoy them, their bright yellow color, tangy taste and fragrant odor enhance our lives in many various ways, and if you’re fortunate enough to reside in a place where they grow, you can indulge for practically pennies. So, as the old saying goes,”When life hands you a lemon…”

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History of cheese

Cheese, Circle, Circular, Dairy, Dutch

Although no one knows how the first cheese was created. A theory that through the transportation of milk in bladders made of ruminants. The definition of a ruminant is an even-toed ungulate mammal that chews cud regurgitated from its rumen. Storing the milk in such a manner would make it coagulate split into curds and whey. Though the original process may never be known by the time of the Roman Empire the art has become a highly valued procedure throughout Europe the Middle East. Hundreds of varieties of cheese were produced and traded across the Roman Empire. Many kinds of cheese which are well known today were initially produced and recorded in the late middle ages like cheddar from the 1500’s Parmigiano-Reggiano in 1957, Gouda in 1697 and Camembert in 1791. In its first days of creation, it remained a local product only identified by the origin in which it was made. British cheese manufacturing began about 2,000 years ago in Pre-Roman times. Cheshire and Lancashire are two that evolved into what we recognize today. As in France the majority of the cheese making was localized and done by farmers as well as in monasteries. Switzerland, of course, is famous for its cheese, Emmental is a firm cheese with a pale yellow color and buttery, mildly sharp flavor. Emmental features the characteristic holes typical of swiss cheese.
English Puritans dairy farmers brought to America in the 17th Century their knowledge of cheese making, After the Revolutionary War, New York was known as the great cheese state. The Southeastern part of Wisconsin was settled in the 1830’s. From 1850,s immigrants from Germany, Norway, and Switzerland arrived and coupling with American Pioneers stated farmstead cheese manufacturing. By 1910 Wisconsin surpassed Ohio and New York and became the number one in cheese production in the united states.
The invention of processed cheese in 1911, a combination of at least two unique forms and made popular by James L. Kraft who became famous as American Cheese.

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Cereal

Cereal, Spoon, Milk, Cheerios, Morning

There is no question that cold cereals revolutionized the American breakfast table. No longer did mom have to cook hot cereal, eggs or meat, and kids could independently prepare something for themselves before going off to school. At the turn of the twentieth century, the creation of cereal basically began with two enterprising men who saw the possibilities and took a gamble. And breakfast has never been the same.
In the late 1890s, a somewhat eccentric man named John Harvey Kellogg, conducted a health sanitarium in Battle Creek, Michigan, and had created a bland, tasteless food for his patients with digestive troubles. A few years later, his brother will chose to mass-market the new food at his new company, Battle Creek Toasted Corn Flake Company, including a little sugar into the flakes recipe which makes it more palatable for the masses, and a star was born.
Around the same time, C. W. Post, who had been a patient in Kellogg’s sanitarium, introduced a substitute for coffee named Postum, followed by Grape-Nuts (that don’t have anything to do with either grapes or nuts) and his version of Kellogg’s corn flakes, naming them Post Toasties, and America’s breakfasts were never the same.
Both men could thank an enterprising gentleman by the name of Sylvester Graham, who twenty years before had experimented with graham flour, marketing it to aid”digestive problems.” He created a breakfast cereal that was dried and divided into shapes so tough they needed to be soaked in milk overnight, which he predicted granula (the father of granola and graham crackers).
Capitalizing on that original idea, in 1898 the National Biscuit Company (Nabisco) began producing graham crackers based on the experiments of Sylvester Graham, first promoting them as a”digestive” cracker for those who have stomach problems; (Sounds plenty of people had digestive problems even back then.)
Fast forward and other businesses were sitting up and taking notice. The Quaker Oats Company, obtained a method which compelled rice grains to explode and began marketing Puffed Rice and Puffed Wheat, calling them a marvel of food science that was”the first food shot from guns” (oh boy, would they come under fire for that one today, no pun intended);
The 1930s saw The Ralston Purina company introduce an early version of Wheat Chex, calling it Shredded Ralston (seems a little painful);
Shortly Cheerios appeared and could become the best-selling cereal in America, worth roughly $1 billion in sales in 2015.
Nobody can dispute the convenience and flexibility of dry packed cereal. In the last fifty years, this multi-billion dollar market has spun off multiple applications, unlimited possibilities and targeted kids with clever packaging, outrageous names, flavors, colors and options (all loaded with sugar of course).

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Curds and whey

Image result for curds and wheyNursery rhymes are often hundreds of years old and their meanings aren’t clear but only repeated or sung by young kids. In the case of”Little Miss Muffet” she is eating a centuries old version of traditional curds and whey, which is your basic cottage cheese, probably the food that this rhyme depicts. Cottage cheese is drained, but the whey remains, leaving the individual curds loose. And the acidity eliminated to achieve a more sweet and pleasant taste.
Cheese curds are a essential component in cheesemaking, which may also be fried for a snack or appetizer.These curds are strong pieces of curdled milk and produced from fresh pasteurized milk in the process of producing cheese after bacterial culture as well as an acidic substance, such as lemon juice, are added to cause clotting (curdling). For convenience, bakers often”curdle” milk to produce a buttermilk taste when making muffins, pancakes or other baked goods. Vinegar or lemon juice are the most popular additive, but centuries ago rennet was used (cow’s stomach lining). It is then cut into cubes and the end result is a mixture of whey (the liquid) and curd. This mixture is cooked and pressed to separate the whey from the curd, creating the last product of cheese curd. Normally mild in taste, fresh curds squeak when bitten into, a feature caused by air trapped within the porous material. In the country of India, a popular alternative to beef is paneer, which is commonly utilized in traditional main courses, and rice biryani. It looks like tofu and has a bland but pleasing taste and feel.
Though cheese curds ideally should be eaten fresh, they can be bought at local supermarkets nationally, The most common curd is a young cheddar. In Wisconsin, cheese factories crank them out daily to satisfy the demand and have been produced since the mid 1800s, when cheesemaking got its start in America’s Dairyland, as Swiss and German immigrants brought their recipes and skills to the Midwest. Today they are the nation’s most popular snack. Wisconsin produces more than 2 billion pounds of cheese per year. That’s a good deal of curds.
A favorite snack in the state of Wisconsin (no surprise), they’ve been enjoyed for years with wine or beer, but now have spread throughout the nation, especially at state and county fairs, where they are usually deep-fried. They can be bought at many local supermarkets.
So basically, Miss M was sitting on a stool eating cottage cheese before that spider showed up and ruined things for her. That should clear up any confusion you have had since childhood. These days she would likely be noshing on fried cheese curds and sipping a soft drink. Now go fry up some and enjoy.

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Coffee for your skin

Coffee, Beans, Coffee Beans, Drink

Drinking coffee is good for your skin, but it’s better for this if you use it . These days you can discover lots of skin products containing java. Have a look at the list of components on packaging and tubes before buying such products.
You can use it to eliminate puffiness around your eyes. Additionally, it boosts the production of antioxidants and protects your skin from the damaging UVB rays, which may produce melanoma.
One useful life hack is to maintain a supply of coffee ice cubes that you can use to gently rub any swollen areas on your face.
Aside from these advantages, it promotes skin-cell regeneration, and raises your collagen levels. Collagen helps your skin maintain its youthful look because its elasticity is kept.
If these details have not yet convinced you of coffee’s health benefits, then look at these too; Coffee can help your blood flow and if you drink it frequently, you will realize that it gives you a boost of energy.
You can create your own facial scrub with this liquid and use it as an exfoliator that can make your skin glow with health. Make the scrub by mixing java, olive oil and brown sugar.
It’s also very good for your scalp and hair, after all of your scalp is skin that also needs nourishment. When you’ve left it for about two minutes, you can clean your hair and scalp with your favorite shampoo and conditioner. You’re certain to be delighted with the results. Make your scrub with the addition of a dessert spoonful of olive oil and a teaspoonful of sugar to a fresh coffee grounds and blend well. Using circular motions, massage the mixture into the areas in which you’ve got cellulite. You will need the consistency of the mix to be thick. Leave your face pack for about 15 minutes and then wash it off with tepid water. Following this beauty treatment you’ll have glowing. Healthful skin.

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