During the 17th and 18th centuries in New France, gardens were essentially utilitarian. Food plants, fine herbs, berries and fruit trees represented the majority of plants grown at the time. This, of course, did not preclude a geometric design for the gardens. This French formality is clearly reproduced in the Governor’s Garden at the Château Ramezay . A plan drawn in 1795 by notary Louis Guy, called the Plan pacellaire or “plot plan,” shows how gardens of the religious orders (Sulpicians, Jesuits and Récollets) and Ramezay’s garden became more sophisticated and organized along formal lines in the French fashion.
Overall, it is the nutritional value of gardens which was of prime importance in New France. Indeed, growing grains and a kitchen garden was essential to the survival of individuals and society in general. If a man did not have land, he could hire himself out to work on a farm such as those of the religious orders or the seigneurs, or he could rent one. Seeds sown by new arrivals were usually imported from France, but North American plants were also used, with the exception of the potato which would not be grown until the middle of the 19th century because Canadiens found it bland and uninteresting. It should be noted that in New France, farmers and gardeners usually produced their own seeds. The seed trade did not begin until the middle of the 18th century.
By the end of the 17th century -- after the first difficult decades of pioneering -- and until the end of the French Régime, the vast majority of the population of New France was well fed with a variety of foods. The food supply was based mostly on bread, meat, fish, leguminous plants and vegetables. It is thanks to their gardens that the people of New France could vary their diet and add flavours to it, even in winter thanks to various preservation methods. In New France, the main dish was often made of a combination of meat and vegetables such as a stew or a fricassee. Those who could afford it preceded this dish with a light vegetable soup. Salads, in season, were much appreciated, and the meal often ended with fresh fruit (in season) or with sweetened dairy products. (Information on diet taken from Martin Fournier’s Jardin et potagers en Nouvelle-France – Joie de vivre et patrimoine culinaire. Québec: Septentrion, 2004.)


At Agrenta we work on developing vegetable extracts and functional food ingredients that can support the food system, sustainably. We are implementing a full supply-chain transparency, with contract farming schemes that promote sustainability, inclusiveness, and end-to-end traceability.
Since 1975, Agriflex is an Italian manufacturer leader in the raw materials handling for the food industry. Agriflex designs, manufactures and installs systems for storing, conveying, dosing and automatically controlling solid and liquid micro and macro raw materials.
De Lorenzo is, since 1951, the Italian leading Company and among the first in the world in the design, development and production of technical and vocational training equipment in various fields. One of these fields is Food Technology. A sector in which the increasing demand for uniform and high-quality food has led to improved food processing technologies.
Tropical Food Machinery designs and manufactures complete plants for fruit and tomato processing. It develops a range of "turn-key" lines, from receiving to filling, with a capacity ranging from 200 kg/h to 50 t/h, for large industry and for small producers and cooperatives.


The Nautilus is a vector that contains crucial functional nutritional ingredients: Nautilus protects and transports functionals ingredients through the rumen and releases them in the abomasum.
A cocktail of digestible proteins and amino-acids, EPA, DHA, linolenic acid, vitamins, microelements and monoglycerides can be can “welcomed” on board of the Nautilus according to the requirements of the nutritionist.
Nautilus composition can be customized.
Precision Feeding CNCPS model Cornell University, is one of the principles that inspired the Nautilus technology.
How is Nautilus made and how does it work?
The carrier consists of soybean meal or, if required, from another vegetable protein matrix. The alveoli of the protein matrix are filled with functional elements such as EPA and DHA, linolenic acid from linseed oil, amino acids, choline, vitamins, trace elements as well as specific monoglycerides for intestinal health.
The Nautilus user is the feed or premix producer: with an inclusion of product normally between 200 and 300 grams/head/day it is possible, for example, to cover the requirements of amino acids, Ω3 and vitamins necessary for dairy cows during transition and lactation periods.


Zokop-air-fryer, the latest generation of electric air fryer allows you to enjoy your favorite fried snacks or foods without the added calories from dunking food in oil. it features an adjustable temperature control from 176°f - 392°f allows you to prepare a variety of food from crispy fries to juicy wings with little to no oil at all.. With the large air fryer you are on your way to healthy eating without sacrificing on taste or flavor. cook, fry, grill and bake without the need for butter, oil or other unhealthy fats. with rotisserie chicken fork, it could cook 3kgs (6.6 pounds) chicken with crisp outside and juice inside., i purchased the zokop air fryer and like they said this the real deal. you put your goodies in the fryer and ((bam ) its done. the lcd screen are easy to read you just set your temp and then set your time and that's it p. s. good for the kids after school snacks.
Shop for zokop 1500w 2.7l electric air fryer red or black. get free delivery on everything* at overstock - your online kitchen & dining shop! get 5% in rewards with club o! - 18730061, find many great new & used options and get the best deals for zokop 6.8qt led temperature control electric air fryer - black at the best online prices at ebay! free shipping for many products!.
Zokop 1800w 6.8qt xl electric air fryer healthy low-fat oilless imparts most of the features with an impressive cheap price of 68.59$ which is a deal. it contains a multitude attributes including 1800w, air fryers, fryer and 6.8 mins., zokop 6.3qt/6l electric deep fryer stainless steel with single tank & basket strainer filter, for home & commercial use, countertop kitchen fryer for turkey, french fries, donuts, 2.5kw 60hz 110v 6.3qt tank capacity: the dimension of the fryer tank is 11.8”l x 9.5”w x 5.9”h. and its capacity is 6.3qt, perfect for both home and ….
Cr's take: the shape of the elite platinum eaf-1506d air fryer makes it seem bigger than it is; its measured capacity is 3.4 quarts. but the handle folds down, making it easier to store. the ...


The background of honey goes back to 3000 B.C. It was recorded that people of ancient Egypt utilized it as medicine, applying it to scrapes and also cuts, along with to stop bacteria. Because of its medicinal properties, honey is utilized in mostly all Egyptian medications. An additional popular use of honey was to protect the pharaohs that were mummified as a sign of royalty. Honey’s all-natural residential properties additionally made it a popular active ingredient for appeal objectives. Cleopatra is stated to make use of honey as component of her charm dish, particularly in her bathroom to keep her skin smooth and company. The ancient Egyptians likewise used honey as a sugar in their cakes. Background has likewise shown its relevance as an important ingredient that was favored by the Romans.
Back in those times, honey was used like how we make use of sugar now. The history of honey is of extra value for the Romans specifically because the Romans were known to be specialists in the beekeeping sector. Since the old Romans were really keen on sweet food and also beverages, their recipes depend a lot on honey thyme honey was a particular favored amongst the Romans. It was claimed that the Romans placed honey in their food at every dish. Besides in food and also beverages, the Romans additionally utilized honey in medication along with for beauty objectives Soldiers used it as antiseptic to treat injuries throughout a fight. Apart from that, the ancient Romans made honey as a present to their gods. The benefits of honey can be found in the history of ancient Greece as well.
Hippocrates said, Honey offers food, health as well as energy. Like the Egyptians and also Romans, the Greeks also utilized honey as a sugar in their food. According to Greek folklore, nectar was the food of the gods in Olympus. The background of honey and also its importance in old Greece is clear as the wonderful worth of honey was also created in numerous Greek rhymes. In the rhymes, the poets discussed concerning benefits of natural honey as having the power of knowledge and also passion since Plato, the Greek idolizer, was fed with honey. Until today, Greek honey is still considered to be one of the finest worldwide. For the Chinese, the history of honey in their tradition has actually begun as early as the 11th century. In the 14th century, especially at the time of the Ming Empire, one text was written by a pharmacologist stating its use to heal numerous conditions and as a painkiller. The Chinese believe that honey can aid boost the yin, or cool energy.


soy protein benefits
Soy Protein: When, Where, Why, and How-The soybean was introduced to the US in the 1880s, and before then was, and still is, a staple of the Asian diet.
Soy is comprised of 30 % carbohydrate (15 % of this is fibre), 38 % protein, 18 % oil (85 % of this unsaturated), and 14 % moisture. Soy contains all nine essential amino-acids, in the perfect ratio for health and well-being.
Used together in an exercise whey, regimen and soy proteins complement each other well. Whey protein, as mentioned, is high in branched chain amino acids, used as an important energy source by the body during exercise, while soy protein has high amounts of the amino acids arginine and glutamine.
Soy’s other nutritional functions include providing a respectable amount of potassium, zinc, iron, vitamin-E, phosphorous as well as the full B-complex.
IS SOY BENEFICIAL?
Soy protein, extracted from the annual leguminous soybean plant that has been in the food chain for over 5,000 years, is the only plant-based protein considered to be a high-quality protein, containing all of the essential amino acids in the ratios needed to support growth and development.
Arginine is well known as a stimulant of anabolic hormones that stimulate muscle formation, while glutamine is considered essential during metabolic stress.
RELATED VIDEO YOUR GUIDE TO SOY SUPPLEMENTATION
WATCH THE VIDEO – 02:45
Portions of this article have been quoted or paraphrased from http://www.bodybuilding.com/fun/drobson71.htm


Established in 2008, we bring regional coastal fare infused with global flavors to the quaint town of Alys Beach, Florida. We craft all of our dishes using locally sourced, organic produce and the freshest seafood available, and present each with a generous helping of love.
Our dishes fall into two categories: Behave and Misbehave. The Behave section features organic, spa-inspired dishes, while the Misbehave side touts traditional beach fare like fried seafood baskets and po-boys. The menu is rounded out with a thoughtfully curated wine list and a selection of decadent desserts.
Our charming beach cottage provides the perfect backdrop for a casual dinner with friends and family. Dine indoors in our airy, yet cozy dining room, or soak in the beautiful Florida sunshine on our front deck, or screened porches.
We’re always on the lookout for talented folks to join our close-knit family at our two restaurants along Florida’s scenic Highway 30A: George’s at Alys Beach and La Cocina Mexican Grill and Bar.
We love our staff members like family and strive to create a dynamic, energetic, and fun work environment by offering a thorough training program, competitive wages and benefits, and potential for growth within the company. Available positions include management, servers, bartenders, kitchen staff, host/hostess, expeditors, food runners, and bussers. Ideal candidates should be fun-loving, passionate about their craft, and dedicated to making our guests smile.
Think you fit the bill? To apply, simply drop us a line at email@example.com. Please include your resume, the position(s) you’re interested in, and a brief note explaining why you’d like to join the team.


Noted for its easy clean-up and safety features, such as the breakaway power cord, this customer favorite also has precise temperature control capability.
Uses infrared heat to cook the bird but can roast any cut of meat or poultry.
We purchase every product we review with our own funds — we never accept anything from product manufacturers.
Q. What is the nutritional content in a fried turkey?
A. A one-ounce portion has 195 calories and 21 grams of fat. It also has 1,116 mg of sodium.
Q. How do I know when my fried turkey is done?
A. The turkey is done when dark meat reaches an internal temperature of 175°F to 180°F and white meat hits an internal temperature of 165°F to 170°F.
Q. What is the best oil for frying a turkey?
A. Any oil that has a high smoke point is suitable. This would include peanut oil, safflower oil, and corn oil. The oil temperature will reach 450°F.
Related: See our review of the best indoor grills here.
BestReviews and the newspaper publisher identified above may earn a commission if you purchase a product through one of our links.


At their Chagrin Falls headquarters, the four Shibley siblings gather around a large wooden table and taste test pita pizza varieties they are thinking of adding to the menu, and no one is shy about voicing their reviews.
“There’s too much pesto on that one.”
“It needs more marinara sauce.”
“We should try slicing the olives next time.”
It’s not a normal family conversation, but this is not a typical family meal. For brothers Art, Lawrence and Jeffrey Shibley and sister Darlene Shibley Ziegenhagen, owners of Yours Truly restaurants, discussing new menu items is serious business. With seven restaurants to their credit, and an eighth on the way, Yours Truly has become a staple in the local dining industry. They are best known throughout Northeast Ohio for their hospitable service and wide variety of menu choices at affordable prices. The business was self-sufficient from day one, says Lawrence Shibley, president of Shibley Management. Founded by the Shibley brothers in Beachwood in 1981, Yours Truly was serving 400 to 500 meals a day in their cozy 32-seat restaurant. What started as a side endeavor quickly blossomed into a full-time job.
“When we started we didn’t have a master plan and we still don’t have a master plan,” Lawrence says. And that, the siblings agree, contributes to their success. Not driven by the bottom line, Lawrence says they expand the business only if it means positive growth, which has been gradual over the past 26 years.
Before opening a new location, the Shibleys are careful they have established name recognition in a community. If they hear people are traveling from Mentor to a neighboring Yours Truly, for example, then they consider opening in that area. Lawrence calls it expanding from “A to B” instead of “A to Z” — taking short jumps from market to market, instead of giant leaps. They would never suddenly jump from a Medina location to the far West Side of Cleveland where it’s possible no one has heard of the family-owned eatery, he says.
“We do what we do for the customers that come in,” says Lawrence, who brought with him to the company a background in finance, real estate and store location and design. “People think of Yours Truly as an extension of their home. They can sit there for two hours and read the newspaper (and no one will bother them).”
Currently, the seven locations include the original restaurant in Beachwood, Chagrin Falls, Hudson, Mentor, Mayfield Village, Medina and Shaker Square. An eighth location is in the works, Lawrence says, but he would not divulge the location because the deal has not been finalized.
Ask any sibling and they will all tell you the same story — their Lebanese upbringing prepared the Orange High School graduates for the restaurant business at an early age. Food was made from scratch in their Pepper Pike home. Their mother made her own yogurt and would have never thought of buying pre-ground beef, says Vice President Darlene Shibley Ziegenhagen.
Their mom would host 25 people at one time for a sit-down dinner in their dinning room. “Entertaining in our house was a business,” Lawrence recalls. “We were taught to make people comfortable, and we were taught how to serve.”
But perusing the Yours Truly menu shows little reflection on their familiar Lebanese cuisine. Lawrence gives two reasons for the more American-style offerings: First, when they opened, Lebanese food was not as popular as it is today. And second, he says most of their ethnic foods have to be prepared a special way, and to teach others to do it would be time consuming and difficult.
Darlene, who joined the Yours Truly enterprise in 1985 after working as a chef in France, is quick to point out a few distinctive flavors on the menu. From the board table at their Chagrin Falls offices, she picks up a small ceramic bowl, half filled with grated cheese and half filled with red peppercorns — only grown in France, she says.
The lemon-flavored peppercorns are sprinkled atop Yours Truly salads. “It’s a unique item,” Darlene says. “People don’t expect it.”
A most notably American menu item is its trademarked Notso Fries — round, crinkle-cut fries covered in melted Swiss and American cheeses, bacon bits and sour cream — created by Yours Truly employees who would eat them as a snack in the kitchen. The fries have garnered quite a following, even earning a Web site fan club in their honor, which currently has 180 members.
When Yours Truly opened in the early ’80s, it was a trend for other restaurants to have no exceptions policies, such as no substitutions, sharing or separate checks. With their customers’ wants in mind, Yours Truly refused to follow this fad.
They offered menu disclosure of all nutrition information and smoke-free locations before it was legally required. All seven restaurants are also equipped with WiFi connections.
“This is a concept that is sincerely for you,” says Vice President Art Shibley, who spent much of his time as a sales representative for a local meat company before co-founding Yours Truly. “It’s truly yours.” And with customers in mind, he adds, all food is fresh and made to order following strict Yours Truly guidelines and recipes designed by the Shibleys.
In every kitchen, each Yours Truly recipe is detailed step-by-step and accompanied by a photograph of what the end result must look like. Each one of Yours Truly’s 400 employees must go through extensive training before officially joining the team.
Since its origination the chain has seen its share of the public spotlight. The Mentor Yours Truly tested the palate of President Bush in 2005 during his tax reform campaign. Patrons of the Shaker Square location were interviewed for an evening segment of CNN after Bush’s State of the Union address last year.
And in 2004, the Shibleys were awarded a Lifetime Achievement Award from The Greater Cleveland Restaurant Association.
Throughout their more than 20 years in the business, a few imitators have come along, but they have failed to achieve anywhere near the success of Yours Truly. Lawrence says a big secret to their success is negotiation when it comes to purchasing food and paying rent — keeping these costs down have given them the ability to keep the menu prices low.
And their cautious attitude about expansion has been the other key ingredient in staying profitable, according to Vice President Jeffrey Shibley. He says he has known restaurants that open with detailed plans on how and when they will expand — opening three locations in three years, six within the next five.
“And then within three years they are out of business because they became so obsessed (with growth),” Jeffrey says.
Jeffrey, the youngest of the Shibley siblings, is credited with choosing Yours Truly’s first location in Beachwood, previously known as Our Gang. Jeffrey worked his way through college at this Chagrin Boulevard restaurant as a cook and manager. After a stint in sales in Georgia, Jeffrey returned home and confided in his brothers that he wanted to run his own restaurant.
“There’s nothing else I would ever do,” he says. “By owning your own business, you’re able to come up with creative solutions to problems. We all love our company because we created it.”


Pray for Paris, for Beirut, for Baghdad, for countries absorbing the refugees from the Middle East. Pray for us all as we seek to rid the world of this evil….
Sometimes, I realize just how blessed I am. Last week, I ran out of food. I “eat” through a stomach tube and normally get a shipment of food every month. I was two months ahead, so we put it on hold to use up what I had….and then, because I was accustomed to the comfort and routine of my shipments being on time, I forgot it wasn’t….till I saw I only had two cans of food left (TwoCalHN, if anyone is interested). A computer glitch ditched a number of us who had “holds” on….and thus, we ran out. A local pharmacy could have a case in the next day…but didn’t. So, I used an off the counter substitute…and felt hungry. Now, some days, I only eat twice a day. This is not a pleasant way to eat….and some days, I can barely face it. Yet, when the convenience was removed, I was HUNGRY. Interesting psychological reaction….am eating just fine now, thank you.
My reaction to my food is not unlike the reaction to my delivered dog food. I buy the best food on the market for my dogs every two weeks. In the meantime, I cut it with a lesser grade food (though still a good food: believe me, there is no Ol’ Roy nor Beneful for my dogs). I ran out…hmm, seems to be a theme these past couple weeks. So, I bought two well-regarded foods (but not as good as my standard, IMHO) to use while we waited. The dogs did fine…except for Annie, who developed a bout of GI distress. I don’t think it was from the food. I don’t know from what it was. She spent a night on IVs at the vet’s, home with a soft food and meds, and is doing 100% better. Plus, our normal food was delivered. I always feel so much better, knowing I have their best food here….and need to remember to buy a support bag so we don’t run out…
Our favorite dog food – we change types regularly plus add different food to give a change-up for better nutrition. I also add raw and soft food to help medicine go down as well as give a delicious punch to dry kibble.


2 x medium cuttlefish (approx 500g each) prepared into tentacles and head
1 large onion, finely sliced
3 tbsp coconut oil
1 green chilli, deseeded and finely chopped
2.5cm piece fresh turmeric, peeled and finely grated
2.5cm piece fresh ginger, peeled and finely grated
1 tsp ground cardamom
2 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
400g can coconut milk
300mls best fish stock
4 tbsp Greek yoghurt
A large handful of roughly chopped coriander
Squeeze of lime juice
Salt and freshly ground black pepper
Heat the oven to Gas mark 2/160C
Prepare the cuttlefish. Wash the tentacles well to remove grit or ink, these can be sliced or left whole. Score the cuttlefish head finely in one direction only, then cut into thick strips. Refrigerate until required.
Heat the 2 tbsp of the coconut oil in a large saucepan or casserole dish, add the onion and cook over a low heat until golden brown. Add the chilli, turmeric, ginger and dry spices and stir over a low heat for 2-3 minutes. Stir in the coconut milk and stock and bring to the boil. In a separate pan, fry the cuttlefish for a few seconds on either side and add to the casserole. Cover the pan and cook in the preheated oven for 90 minutes or until the cuttlefish is cooked and very tender.
Lift the cuttlefish from the pan and bring the cooking liquid to the boil. Bubble rapidly until the liquid is reduced and syrupy, stir in the yogurt, coriander and lime juice, season to taste. Replace the cuttlefish and serve with Dahl or chickpeas.


1. Replace Fruit with Cooked Veggies
Smoothies are more than a bunch of fruit that took a trip around a blender. Consider replacing fruit partially, if not completely, with cooked vegetables. Cooking before blending (I prefer steaming), makes them easier to digest and easier to blend.
Proper digestion is the root of health. No matter how many nutrients you consume, they are useless unless properly assimilated. Imagine your digestion as a fire which cooks your food down to an absorb-able form. The last thing you want to do to your internal fire is douse it in ice water. Excessive consumption of fruit juices and frozen foods is like ice to that flame. Fruits in general have a cooling energy and hypo effect on the body, while vegetables have a more neutral and balancing effect on the body. Fruit in your smoothie is most appropriate during summer, and least appropriate during winter.
My current favorite veggie addition is organic carrots, which are readily available and quite affordable. Carrots also have a sweet taste, making for a smoother transition to veggie based smoothies. Other possibilities include beets, cauliflower, spinach, and broccoli.
Proper elimination, like proper digestion, forms the basis of good health. Adequate fiber in our diet helps keep our elimination regular, and the extra roughage acts as an intestinal squeegee. Great sources are cooked veggies, powdered slippery elm bark, nuts, and seeds.
Fat makes our smoothies delicious, and actually filling for more than 15 minutes. This is especially useful when we are replacing a meal with a smoothie. Fat is deeply nourishing and grounding for our nervous system. My favorite sources are coconut oil, culinary coconut milk (the stuff you get from a can), coconut manna, butter, ghee and whole plain yogurt. I like to use as many of these fats as possible, all together, making for a creamy and satisfying beverage.
Why do people think they need to starve themselves when they replace a meal with a smoothie? Protein is the essential building blocks of our body. We need it to make muscles, tendons, skin, organs, hormones, and neurotransmitters. It is important to regularly eat complete protein, that is a source that has all the essential amino acids, without which the protein is unusable by our body. The reason why beans and rice are traditionally prepared together is because either one on their own does not form a complete protein, but when paired together, they contain all the essential amino acids. Meat, dairy, and grain paired with legumes all form complete proteins. For smoothies I use whey protein, eggs, walnuts (not a complete protein), whole milk, and whole plain yogurt.
5. Alternative Sweeteners
Smoothies don't have to be a blood sugar roller coaster ending with a crash and ravenous hunger. That is one reason why we replaced fruit with veggies and now sugar with natural alternatives. Stevia and xylitol are two great choices. It is important to teach ourselves that these delicious and healthy beverages don't have to taste like candy. We can learn to appreciate the more subtle and complex flavors of veggies and herbs, and the creaminess of coconut, dairy, vanilla and carrots.
Eliminate ice from the equation. Ice slows down the digestion, or in Traditional Chinese Medicine terms, it weakens the Spleen Qi. Water can be used, but isn't very exciting and doesn't add to the nutritional density. Instead try whole organic milk, especially if you are going for a creamy flavor profile, or are interested in the extra protein. Green tea is a great addition if caffeine is desired. I like to add a warm tea of previously decocted tonic herbs, like gynostemma, codonopsis, astragalus, eucommia, and goji berries. Try to add a base with a warm temperature. With all the awesome that can be packed in a single smoothie, we want to do all we can to help it be sufficiently utilized by the body.
Add warm spices to feed the digestive fire (notice a theme here?). They promote circulation, awakening our mind and senses. They also taste good and help create a complex beyond-your-average-smoothie flavor. Some choices: cayenne powder (experiment with a tiny pinch and work your way up, according to taste), ginger, cinnamon, vanilla, and fennel seed, but any carminative spice will do.
8. Tonic Herbs
Tonics are special herbs that feed our organ systems and optimize their functions. They prevent and can even reverse the aging process. For those seriously interested in longevity, tonic herbs should be considered an essential food group and consumed daily (unless suffering from an acute illness). Liquid decoctions can be used as a base, but they take forethought to prepare. Powdered and liquid extracts are a powerful and convenient alternative.
Recipe- Some categories cross over. Adjust measurements to taste and daily activities.
Base: About a cup of liquid from previously decocted tonic herbs- 5 grams codonopsis, 5g astragalus, 2 jujube dates, 4g wild asparagus root (Asparagi cochinensis), 3g chrysanthemum flower, and 3g ginger.
Fat: 1 tbs of culinary coconut milk, 1 tbs of coconut manna, 1 tbs of coconut oil, 2 tbs of whole plain yoghurt.
Fiber: 1 tbs of powdered slippery elm bark, 1 tbs of powdered flax seeds, and veggies.
Protein: Whey protein, small handful of walnuts (also a tonic herb), and half a cup of organic whole milk.
Veggies: A cup of steamed carrots.
Spices: a pinch of cayenne and 1-2 squirts of liquid vanilla extract.
Sweetener: 3 drops of stevia extract.
More Herbs: 60 drops of Dancing Spirit Herbs' Joy Juice, and a tsp of Dancing Spirit Herbs' He Shou Wu extract.
Caffeine (optional): A tbs of cacao powder, and include bag of green tea in your tonic herbal tea blend.


For many years, the Frappe name has been synonymous with good tasting coffee. This popular drink was first created in Copenhagen, Denmark, in the year 1895. From the very beginning, Frappes were crafted in a way that the taste stayed in the forefront of the customer’s mind. Today, a few things have changed since the beginning of the Frappes.
There are now Frappes that use either milk or green-tea. Because of this, many people are drawn to the organic version. In the past, the only choice was milk or green-tea.
Sometimes both kinds of coffee are used in the Frappes. The Green-tea is generally softer and sweeter, while the milk contains more bitter tannins. Some people still prefer using the milk version of the Frappes. They feel it offers a better balance between the bitter and sweet tastes.
Many people choose their Frappes to be topped with whipped cream, or a dark chocolate flavor. Most people just like the cool beverage itself. Some experts say that the higher level of caffeine may contribute to the warming effect that some people find when they take a sip of this warm drink. Others say that the presence of cream will make the caffeine more palatable. But whichever way you look at it, there is no denying that everyone enjoys the taste of Frappes.
The original Frappes, even the creamy green tea version, did not use caffeine. They also did not have cream. However, with the passing of time, the popularity of Frappes began to grow. People began to associate the creamy milk with the flavor of Frappes. Although the milk and green-tea combinations are available, most people prefer the cream base.
No matter which combination you choose, the Green-tea version will always be better than the creamy, cream-based version. In fact, the creamy milk is almost universally preferred. There are some who prefer to use cream, but avoid the strong flavor of the cream. Many people don’t enjoy the taste of cream and a strong caffeine taste in the same mouthful.
A real bonus about using the green-tea Frappes is that the sweet taste actually builds on the strong caffeine and taste. The caffeine disappears as you drink more of the beverage. Because of this, there is no need to forego coffee for a Frappe. The best part is that you can have the caffeine content you crave without having to put on weight!
If you are craving the caffeine content, you can use vanilla and you have an alternative to the regular Frappes. You can order this blend online, too. You may have to pay a little extra for this blend, but you’ll be getting a delightful cup of coffee. It is just as delicious as the regular Frappes, but without all the calories.
A bonus about using the Green-tea Frappes is that you can customize the flavor by adding a whole roasted bean to the mixture. When whole beans are added, the beverage becomes richer and fuller. The rich taste is perfect for the coffee lover who prefers a darker cup of coffee. If you would like a lighter cup or want a stronger flavor, you can keep the whole roasted bean in the mix.
The Green-tea Frappes is also very customizable. If you want your drink to be darker, you can add more sugar. If you want a lighter drink, you can add more milk. Whatever you want, if you add the whole roasted bean to the Frappes, you’ll have the perfect product to satisfy your cravings.
The Green-tea Frappes is a great drink to enjoy while you’re on the go. They are so delicious that even if you are working on a presentation, you will want to save them for that special event.


Bulking gym, anadrol winstrol stack
Ask the bodybuilders in your gym what food they ate most for bulking up and many of them will answer the same thing: eggs. This is why, even though many people who are working out on a regular basis don't like to eat eggs, they still need to eat eggs if they want to be big. If you are one of the people who is eating eggs for your health, you don't need to stop doing so. You just need to consider the facts about calories and how much protein you are consuming, bulking gym. You don't need to stop being a gym goer either! There are plenty of people who don't eat eggs who perform as well if they take into account protein intake and calorie intake. One person told the author "I really hate eggs… I know there are other health benefits, but I just don't want to eat eggs, crazy bulk fda approved." Eggs are rich in protein, especially the branched chain amino acids lysine and methionine. Losing weight and becoming healthier are important health goals so you will want to make sure you are getting enough of these essential nutrients, cardarine co to jest. This is especially the case when trying to put on size. Why Did I Start Eating Egg Whites, winstrol 30mg? I was first introduced to the taste of egg whites in the early 80s. At that time, when I was a teenager, the nutrition experts told us that our bodies need protein to function and this is why we eat protein in foods like meat, winstrol 30mg. Our bodies are designed to make use of protein in the form of protein. In fact they need protein as a building block to build the tissues and organs that form our body, like bones, ligandrol 6mg. There's lots of research confirming that this is true for egg whites too! This is what happens when eggs are thrown in water with a little bit of salt and some other nutrients, bulking gym. It forms a gel, which forms the water inside the egg and causes the egg yolk to become transparent, winstrol tren test. This process also creates a gel that is used as a thickener to keep the egg white gel from curling and giving off air bubbles when you eat it. When the egg yolk is cooked, the thickening action goes away. The same thing happens to the egg white when it is cooked, dianabol 8 weeks. When the egg yolk is cooked, the thickening action goes away. The egg white has the right proportions to create a layer that gives the shell a smooth texture.
Anadrol winstrol stack
Winstrol combined with anadrol makes for a surprising stack for some, due to winstrol being viewed as a cutting steroid, that can add lean mass without water retention. It was also noted that when we're young we need more than just testosterone, and to get a little more lean mass and muscle you really want to focus on two things: carbohydrates and protein, mk-2866 jak dziala. One way to do this is with whey, but most people don't really know how, or use it in moderation so you can still get plenty of growth while preventing water retention, anadrol stack winstrol. Most likely what you're doing right now is going to cause some water retention so that's why it's important to drink plenty of water, but when you stop drinking, your blood gets more efficient and this will allow us to start gaining more lean mass and muscle without it having a negative effect on your hydration and electrolytes. So for a little bonus: Now if you didn't believe me that it works this way, you're going to feel better when you have a little bit of a break and do your water first thing in the morning before your workout before you go to bed at night, the next day. That's going to help you recover the best possible and get that extra growth hormone going which will improve your performance. Also note that it just so happens that anacondas are the highest fish eaters of any fish, and even eat fish oil for this reason, lgd 4033 10 week cycle. It's just going to keep you going when you're really hungry like a typical male and when you do the protein first thing in the morning it will help you to recover from your training and focus your mind. I'm not saying that you should avoid foods but instead try and limit them and try and consume higher quality proteins when you can. You can use whey protein isolate, but I don't like using it because it takes me back to how I was eating when I was training, cardarine effects. I was eating a lot of sugar and sugar is an appetite stimulant, which I think is one of the main reasons why our generation became so sensitive to fat gain. It just really takes me back to how I used to eat. On the flip side, the whey shake I'm using is basically the same amount of protein with less sugar, so I don't know why it is different from the whey isolate, and I wouldn't know about using it, so I'm going to keep it simple, top 5 human growth hormone supplements. It's a great pre workout drink, as is your whey protein supplement, tren 8 streszczenie.
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Yesterday we got our first installment of this year's amazing food from the Heart Roots CSA. I could not be more excited to eat salad! For those of you who do not know, CSA stands for Community Supported Agriculture. You join by paying a fee or trading for work and in exchange receive a share of the weekly crops produced on the farm. We have a half share so we pick up food every other week. It is a great way to eat healthy and support a local organic farm! Do not be suprised to see lots of pictures of veggies on this blog all summer.


Eating keeps us alive. We consume food, it converts into energy and we keep on doing our work. However our body does not works as simple as that. Excess food can cause obesity, heart problems and many more diseases. On the other hand not consuming enough food causes much more diseases. We need to have a controlled diet and take our eating habits more seriously than we usually do. Here are some simple things that a person can keep in mind to become healthier and be fit for life:
- Breakfast Timing: Most probably you would have read in a fitness magazine or somewhere else that a healthy breakfast is very important for being fit. But when should we have breakfast; Before exercise or After exercise? People have different views on this topic but to answer this question you would need to ask yourself another one; “Do I want to loose weight or do I want to gain weight?”
Yes, this is the factor based on which you should decide your breakfast time. It is proved that if you have breakfast before exercise it helps you in gaining weight and if you have breakfast after exercise it helps you loose weight.
- Have Several Meals in a Day: Eating just two or three huge meals a day slows down our metabolism. This gives our body the signal to store that food. As you might have guessed, food is stored as Fat in the body. Now If you eat several small meals during the day the body keeps working to digest it at a continuous pace. The important thing to keep in mind is that “the several meals you take during the day should be SMALL not huge.
- Keep Control on Alcohol : While drinking 1 glass of wine everyday has been proven very good for health, having more than that is an invitation for a lot of extra calories(which will convert to fat soon enough). Making it a habit is the first step to destroy your health and fitness. Take a look at the table for calories in Alcoholic beverages.
- Increase Proteins in your food : When you eat more proteins your metabolism works at a faster rate. You can burn around 150-200 more calories per day just by increasing proteins in your food instead of carbohydrates.
- Avoid excessive sugar : It has been proved in research that sugar causes many metabolic problems like insulin spikes. In addition to that it is a very good source of fat. Keeping control on your sugar consumption alone can help you stay away from many diseases.
- Drink Lots and Lots of Water : Health benefits of water are numerous. Water helps in maintaining the balance of body fluids, helps in controlling calories intake(when used instead of other beverages), make our skin healthier. It has also been proven that enough water intake is very important for proper functioning of muscles and it also cleanses or kidneys.


Most people already eat some turkey over the festive period, but did you know it could be the key to setting you on the path to your New Year weight loss? Turkey is the perfect festive meat because it’s high in protein (one serving will provide around 65 per cent of your recommended daily intake), low in saturated fat, and is packed full of vitamins B3 and B6, which lower cholesterol and boost the production of red blood cells.
To get the most of turkey’s fat burning potential, it’s important that you buy an organic turkey for your Christmas meal. A study conducted at the University of Wisconsin found that organically raised turkeys contained higher levels of conjugated linoleic acid – a powerful nutrient that is linked to improved health and weight management.
Recipe idea: For a healthy turkey feast on Christmas day make sure you remove the skin, as it contains twice as much fat as the actual meat. Brussel sprouts - there's a reason they're a traditional Christmas food! (Rex)
We hate to break it to you, we really do, but this most hated of Christmas foods is also one of the best for a fat blasting festive season. If you can manage to get over your dislike for them, then sprouts need to be on your Christmas plate if you’re looking to lose weight this festive season. Sprouts are a dieter’s dream because they’re full to the brim with fibre, calcium, potassium and vitamin A, which means they leave you feeling full without resulting in weight gain. They’re also great for general heart and brain health because of the high amounts of omega-3 fatty acids they contain, which is a bonus we can all get on board with this Christmas.
Recipe idea: Sprouts don’t have to be disgusting. Roast them for around 30-40 minutes and add salt, pepper and a splash of lemon for a tasty twist on this Christmas classic.
(RealBuzz – Mon, Dec 16, 2013 09:00 GMT)


- Posted by Bert Middleton
- On May 9, 2012
- 0 Comments
- Elevated Levels of Uric Acid, gout diet, High Purine Foods
If you’ve had gout for any length of time, the term, high uric acid foods has no doubt come up. But the term itself is sort of misleading – foods don’t really have uric acid in them – it’s more like, “foods that cause high levels of uric acid”.
This is where the real debate begins. The Old Guard is still sticking to the idea that the high uric acid foods like red meat and alcohol are the cause of gout – calling it the “Disease of Kings” – like it’s some sort of sign of affluence. How do they explain that it’s almost at epidemic proportions around the world? Striking in every segment of society? Isn’t it suspicious that gout is on the rise, on par with obesity, diabetes, heart disease, cancer, and stroke?
Ok . . . let’s give ‘em the benefit of the doubt and say, “ya know, maybe those two double scotches right before that 16oz slab of Prime Rib, all washed down with those three Stella Artois’, did fire up your gout” . . . maybe it did. Of course, that wasn’t the first time . . . this week, this month, this year . . . that you’ve had that meal either. But who eats like that? Even if you do have the money? There certainly are a few reckless individuals out there who could drink like that and eat high uric acid foods like that for a while, but it just doesn’t make any common sense no matter how you look at it.
So What Is Causing the Gout Epidemic?
Let’s look at it from a different perspective. As a society, what do most people eat? Most of us eat out at restaurants a large percentage of the time. Of all the foods we buy at the grocery store, how many come in a box, bag, can, or bottle. Even the foods that come in the back door of the restaurants are all packaged up in some sort of box, bag, can, or bottle. Are you starting to see a thread here? It changes the current thinking about what foods high in uric acid really are.
When it comes to gout, the worn out dogma of days gone by is to go on a “low purine diet” . . . which is not a bad idea. You know why? BECAUSE IT MAKES YOU GO TO THE GROCERY STORE, BUY REAL FOOD, AND MAKE IT YOURSELF!
They are already cookbooks out there for gout and a quick Google Search will bring a flood of them.
You see a lot about “gluten-free” foods these days – even gluten-free restaurants or at least gluten-free menus or items at restaurants. Is the day coming that we’re going have “purine-free” menus, items, restaurants? HELL NO! It’s not that big of a problem! Then why all the gout?
Processed Foods Cause Gout – Not High Purine Foods . . .
. . . too much refined, modified, and processed dead food – those are high uric acid foods. Have you noticed that foods that comes in a box, bag, can, or a bottle are usually sort of “dead”? If there’s any water/moisture at all, it’s full of all sorts of chemicals and preservatives. Real food is “live” food. Is the day coming that we all have community gardens, and community animals for milk, eggs and meat? Or is that just too damn inconvenient?
Ok, I’ve ranted on about the evils of our food supply long enough for one morning – let’s come to the point: there’s one thing that’s probably going to be the death of us all and it’s high on the list for its role in gout and health crimes in general – High Fructose Corn Syrup or HFCS.
Now when we’re talking “high uric acid foods”,
let’s know what we’re talking about . . . HFCS.
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Closed Wednesday (November 24th and Thursday (Thanksgiving Day)
Open Christmas Eve 12-7 pm last seating (Prix Fix Menu)
Closed December 25-28th
Closed January 1-January 5th
Normal Business Hours:
Wed-Thurs 4-9 pm; Fri-Sat 12-9 pm; Sun 12-8 pm
WE ARE RESERVATION ONLY ON FRIDAYS AND SATURDAYS, PLEASE PLAN ACCORDINGLY
WE MAY NOT BE DOING TAKEOUT DURING DINNER SERVICE, SO THAT WE CAN FOCUS ON SERVICE. PLEASE CALL AHEAD.
THANK YOU FOR YOUR CONTINUED SUPPORT!
Located directly on Highway 441 and just 4 miles south of Micanopy, Antonio’s Italian Restaurant brings the finest Italian cuisine and signature dishes to North Florida. Antonio, who is native to Italy owns and operates the restaurant with his wife Arleen a licensed clincal social worker and psychotherapist. Opened in September of 2013, Antonio’s quickly became the place to go for authentic Italian food, house made mozzarella, sauces and other signature dishes you won’t find anywhere else in the area.
Come in and enjoy our little slice of Italy, right here just south of Gainesville, located just 4 miles south of downtown Micanopy (According to Huffington Post; one of the “12 cutest small towns in America” ) located directly on Highway 441.
22050 N. US 441
Micanopy, FL 32667


I was very excited to get all the major grocery store ads in the mail today, instead of just a couple like I usually do. Is this because my Tribune subscription has been on hold? The benefits of non-membership!
The store that excites me mos this week is Food 4 Less — they have Land O Lakes butter for $2.48 for another week, giving us more time to gather $1 off blinkies. I found them at Dominick’s, near the butter of course.
Here are highlights for Chicago grocery sales that start Wednesday, Nov. 9:
- Aldi: 8 oz. mushrooms 79 cents, 3-pack green peppers 99 cents, 8 oz. cream cheese 89 cents, and a pound of butter is still $1.99. See Aldi weekly ads online. Find Aldi locations.
- Food4Less: White onions 3 lbs. for 99 cents. Buy 10, save $5 event continues, with Land O Lakes butter @ $2.48/lb. (Look for $1 off blinkies @ Dominick’s! And there are $1 off coupons int he 10/23 and 11/13 SmartSource inserts.), 5-8 oz. Kraft cheese for $1.78, and Campbell’s Cream of Mushroom Soup for 48 cents a can. See the Food4Less ad and locations.
- Angelo Caputo’s: Get a free turkey with purchase of a whole boneless ribeye roast @ $4.99/lb. There’s a manufacturer’s coupon in the ad for $3 off 10 select ConAgra products, plus coupons for Hellman’s, Wish-Bone and Ragu. See the online ad/shopping list builder and locations.
Here are the highlights for Chicago grocery sales 11/10-11/16:
- Jewel-Osco: Thurs-Saturday only, Pillsbury cake mix is 88 cents. All week, buy one, get one free offers include Edy’s ice cream @ $5.99, Mrs. Smith’s or Edwards pies, Simply Potatoes @ $3.29, . Then there’s this new kind of deal: “Buy 10, save $3 now and $3 on your next trip, and it includes Gold Medal flour, Hershey’s baking chips, Super Chill sodas, Kashi and more. The ad also has an Osco section with a $2 off store coupon for a Big Pack Huggies, which you could pair with a manufacturer’s coupon. See Jewel locations and ad. If you haven’t already, sign up for Jewel emails to print a coupon for $5 off a $25 purchase.
- Dominick’s: They’re now advertising the cheap milk on Just for U from 11/10-11/16 — so I guess you’ll have to load it again and then you can get more $1.77 gallons and 97-cent half gallons. Also, 18 Lucerne eggs for 99 cents. Buy one, get one free items include Farmland bacon @ $6.99 (for a pound), Hlilshire Farm Smoked Sausage or Brats (13-14 oz.) @ $4.99, and Philadelphia Cream Cheese (with in-ad coupon, limit 1). See the top Dominick’s deals with coupon match-ups here. See Dominick’s locations and online sale ads. Get personalized Dominick’s deals on Just for U. Check this week’s Deal Match offers here.
- Ultra: Get one pound Centrella butter with in-ad coupon for $1.48. Whole chickens 68 cents a pound. There’s a Catalina deal: Buy 10 select Unilever products, get a $5 coupon for your next purchase. The ad contains manufacturer’s coupons for Ragu, Hellmann’s and Wish-Bone. Also, $1/2 Welch’s sparkling. See Ultra locations and ads.
- Tony’s Finer Foods: Chicken drumsticks 69 cents a pound, and the same ConAgra and Hellman’s, Ragu and Wishbone coupons as in Ultra. See Tony’s locations and ads.
- See the top Meijier deals for the week here.
Photo by Calsidyrose, used via Creative Commons license.


Snohomish has a reputation for beautiful farms, elegant gardens and talented people who bring all the bounty together at markets and restaurants. This week we are happy to announce a new restaurant in Snohomish, Roger’s Riverview Bistro, offering Farm-to-Table fare. We also came across some farmer’s market- inspired cocktails perfect for summer bar-b-ques at home. Let’s get started!
Roger’s Riverview Bistro opened last night to rave reviews and vibrant crowd. As the rain halted and clouds disappeared, the sun made a welcome appearance for opening night. Chef Roger has occupied the space left by previous restaurant, Brasato. Roger and wife Shannon, along with their family (5 kids!), are serving our community with Farm-to-Table selections, lovely wines chosen by a Seattle-area Sommelier and a killer $5 Happy Hour menu from 4PM-6PM! Local partners include Bob’s Corn, Snoqualmie Ice Cream and Vista Clara Coffee. We’re making plans to eat this~> Roger’s Clams, Cast Iron Seared Steak and finishing with Nana’s Cheesecake. See more menu items and make reservations here!
In keeping with our Farm-to-Table theme, make your way to the Snohomish Farmer’s Market each Thursday throughout the season and serve up these market-inspired cocktails at your next bar-b-que. Cucumber, Mint, Lime and Sour Cherries make their way into these delicious summer concoctions, which makes them healthy too, right?
1 1/2 oz. Cointreau
1 1/2 oz. Lime Juice (freshly squeezed only!)
1 1/2 oz. Simple Syrup (1 part sugar: 1 part water and boil)
16 Cherries pitted
2 Lager Beers (you can purchase these at Blanc & Rouge)
In a cocktail shaker, muddle cherries with simple syrup. Add Cointreau, lime juice and ice and shake away all your troubles! Strain over ice and add just a dash of lager. (You don’t need to use much) Enjoy!
4 1/2 oz. Gin (Get yours at Skip Rock Distillers)
3 oz. Lime Juice
3 oz. Simple Syrup
6 Cucumber Slices
2 Sprigs of Mint
In a cocktail shaker, muddle simply syrup with cucumber and mint. Add gin, lime juice and ice and shake, shake, shake! Double strain into a chilled coupe or cocktail glass and garnish with a cucumber. Repeat and enjoy!


Did you know? The “Rainbow Nation” not only applies South Africa’s people but also to its cuisine. For the adventurous diner, there are delicacies such as fried caterpillars and crocodile steaks. For the mildly adventurous, there is biltong, bobotie, bunny chow and boerewors.
What are the differences in dining etiquette in South Africa?
Dining etiquette in South Africa is mostly westernized, with some of its own idiosyncrasies. For instance, it’s acceptable to eat pasta by twirling it onto a fork with the aid of a spoon, and to eat lobster with your hands.


Serving Miata Owners in the Delaware Valley Region
With the weather gets warmer our desire for ice cream grows. The club has decided to bring back an old favorite with a quick dinner and some old fashion ice cream at Chubby's.
Some of our meet and eat's will offer a dinner option to go with the ice cream. Some will be sit down dinners while others will be grabbing a burger or hot dog.
Ice cream nights are popular, please register and include if you are having dinner or just ice cream. For the dinners if possible we will try to get seating in groups or at least in the same area of the restaurant. Be prepared with cash as some locations do not allow separate checks or do not take credit cards
Day of the event contact number is 215-869-9960


From a traditional barbeque with homemade sausages and burgers to a crowd please like hog roasts and tasty, tender pulled pork, there’s an option to make every event sparkle.
Enjoy a delicious home cooked meal with no preparation, no serving and no clean up but all the taste!
Smith Hall have experience catering at a wide range of events from large weddings to small parties. We always use our own high quality, delicious meat.
Prices start from £6 a head for a minimum order of £360 for pulled pork/hog roast with a cob, apple sauce and stuffing with plenty of seconds! We are able to add in salads, vegetarian options and desserts, and of course, a cheese board made up of local cheeses.
Do ring us to discuss your requirements – we will do our very best to meet your needs!
All of the pigs and cattle at Smith Hall are able to roam freely and are only fed the highest quality GM-free feed.
The original Gloucester Old Spot pigs were cross bred with Duroc and traditional English breeds such as Saddleback, Sandy & Black, Berkshire and Tamworths. This cross breeding has given the pigs at Smith Hall a lean
body with exceptional flavour.
The pigs live in around 30 acres of grassland and outbuildings where they are free to roam, explore and feed.
The suckler herd at Smith Hall is made up of Simmenthal and British Shorthorn crosses and they graze on the grassland that makes up the rest of the farm.


OfficeServe is a young and entrepreneurial startup that makes ordering catering for office meetings easy. We provide food for team events - breakfast meetings, working lunch or afternoon tea. Just order online by 3pm the day before and we deliver straight to your office - a simple and convenient experience from click to delivery.
Whether you have a business meeting, an away-day, team training, or any other group event that needs food, our healthy menu of freshly prepared meals will ensure that nobody goes hungry. That leaves you and your team free to concentrate on what’s really important - running a successful event.
We produce our great tasting food to order, so you can always be sure your food has been freshly prepared, just hours before it is delivered to you. Our cutting-edge kitchen facility produces over 700 meals per day and holds BRC and SALSA food accreditations for food safety. The kitchen has been operating continuously since 1991, supplying some of the best known national and international names - including companies such British Airways, Singapore Airlines and Premier Inn.
We deliver daily in temperature controlled vans, ensuring every order arrives fresh, chilled, and on time. Should you wish to create a custom order, setup recurring orders over several days, or arrange something unique, feel free to get in touch. Our friendly customer services team is here to help – just email, call or start a live chat now.
Cater for business meetings, staff events, training or any other group meetings – whether regular or one-off
Breakfast, lunch or afternoon tea
Extensive menu of healthy and delicious food
We can cater to dietary requirements such as vegan, gluten free
Easy and convenient online ordering
Create a company account for invoicing - no need to get hold of the company card
Multiple users per customer account, with different delivery addresses
Highest standard of food production, our kitchen hold the BRC and SALSA food accreditations for food safety
Menu designed by in-house development chefs, exclusive to OfficeServe
Temperature controlled delivery
Delivery available 7 days per week
Stylishly presented food - no need for re-plating or presentation when it arrives to you.
Plates, cutlery, cups and napkins can also be provided on request
Christoph Haschka - CEO
Andy Trinder – CFO
Graeme Horne - Interim Marketing Director
Matthew Humberstone – Director of Product
Dr. Lewis Lovejoy – Head of Technology
Amie Harbron – Customer Service
Whitney James – Accounts Assistant
|1st Sept 2017||Appointment of Graeme Horne as Interim Marketing Director||Download|


I will preface this post by saying I am not a creative cook. I find cooking to be quite a fun hobby; one that I skip out on all too often. I love food. I love eating food. I love looking at food and recipes. Rarely, though, do I take that passion to the kitchen. This is a habit that I am currently trying to break for the following reasons.
- A human CANNOT survive on yogurt, granola, nuts, fruit, and cereal. It’s like, not balanced. Being in nursing school and working at fucking Whole Foods, for Christ sake, I know what I am supposed to be eating. Veggies. Veggies. More veggies. Some meat. Although my yogurt and nuts carry some protein value, I know I’m not meeting THAT recommended daily allowance.
2. Cooking is a way to express and nurture a creativity. I am left handed. Left handed people are supposed to be freakin’ artists and musicians and writers (I guess I do that now!) and I generally just sit on my butt and play with my cat as an expressive outlet.
3. I WANT to be a good cook. My mama can look in her pantry, pull out a bunch of nonsense ingredients that mean absolutely nothing to me like it’s straight outta Chopped, and 30 minutes later she will have a product of Mozzarella Tomato and Zucchini pie with a bacon crust and a Black Bean, Corn, and Avocado salad as a side. Shit’s insane. When I look in my cabinet, I see a box of 365 Peanut Butter Ball cereal… and that’s dinner. Party.
4. I am DETERMINED to prove that although one survives by living paycheck to paycheck, this does NOT mean that one should have to starve or be depleted of essential nutrients. We gon’ get back on track.
SO, all that being said, I MADE DINNER TONIGHT. *Standing ovations, sirens, cheers, “whoop it up’s” and all other forms of ridiculous applause and celebration.
Here are the ingredients.
Because I am a chick that likes to stay semi-fit and slender, I generally avoid pasta dishes altogether. Or splurge with them on a special occasion. Whole Foods, though, now carries these Veggie Noodles. What a great idea!! Cut the carbs and add tons of nutrient value that semolina noodles lack.
*Uber healthy and making me feel like Gwyneth Paltrow or something
So I know some people own spiralizers (I actually do too, but I’ve literally never even touched it. It’s in one of those cabinets that you only go in once or twice a year to see if you can find your missing coffee cup lid), but this is a great way to have veggie noodles and NOT HAVE TO WORK FOR IT! I’m in. Maybe in the future I’ll start spiralizing the hell out of some veggies and slaving for hours over the perfect red sauce. For today, this is what we get.
VEGETARIAN BUTTERNUT SQUASH SPAGHETTI AND MEATBALLS
Over medium low heat, heat sauce until lightly simmering. Add frozen Gardein meatless meatballs to sauce and simmer for 15-20 minutes.
Heat another pan to medium low heat with a tablespoon of olive oil. Add bag of spinach and sauté until nearly wilted. Add package of butternut squash veggie noodles and sauté together for 4 minutes. Remove from heat.
Serve and ENJOY.
This entire meal cost me only $15 and I have probably at least three more meals out of the leftovers.
CHERRY ON TOP: The meal above is less than 400 calories! CHEERS


Key nutrients in the post natal period
Postnatal nutrition power!
Adequate nutrition in the postnatal period is vital for the health of both Mum and baby. However, the reality of caring for baby often sees Mum’s nutritional needs sidelined. Nutrients such as iron, calcium, protein, energy and iodine are essential for ensuring survival through long days after sleepless nights, and to preserve longer term physical and mental health. The question is, how can Mum meet her nutritional needs when she barely gets a moment to think about eating or drinking, let alone prepare and consume a whole meal, snack or drink?
Extensive planning and preparation goes into baby’s arrival – from setting up the nursery to fitting the car seat and choosing the buggy. Additionally, this is also the prime time to prepare for the impact that baby will have on the time available for food preparation down the track. Plan ahead by stocking up the freezer with nourishing meals. Choose meals that are relatively easy to prepare in bulk and contain lots of vegetables alongside a decent serve of good quality protein, such as chicken, beef, lamb, legumes or tofu. For example, beef and vegetable casserole, bolognaise, risotto, lasagne and curry can be made in large batches and then easily thawed. The more meat or alternatives and vegetables that are thrown into a meal, the better – this will help to maximise protein, iron and B vitamin intake.
Another way to prepare the pantry before baby’s arrival is to plan for a big supermarket shop before the due date. It can be difficult to plan shopping trips around baby’s arrival, but in the lead up, stock up on freezer and long life pantry items – tinned and frozen fruit and vegetables, cereals, bread, wholegrain crackers, nuts, dried fruit, plain biscuits and muesli bars.
Feeding baby takes a lot of time – which leaves Mum with little time to eat or drink herself. Consider setting up ‘treasure troves’ of food and drink around the house at key feeding stations. For example, fill a lunchbox with dried fruit, crackers, plain sweet biscuits and nuts and leave it next to a favoured feeding spot, such as the armchair or couch. Pair it with a large bottle of water to prepare Mum and baby for a shared dining experience. Include snacks that offer nutritional value but are easy to eat one handed – for example, almonds (high in protein and calcium), dried fruit (high in B vitamins and energy) and wholegrain crackers (high in fibre and B vitamins).
Populate your village
Settling a new person into the world is a big job, and requires help in many ways. Where the possibility of help is available, don’t hesitate to speak up. Fresh fruit and vegetables are key sources of vitamins and minerals, yet they need restocking in the fridge every week or so. If getting to the shops regularly is a challenge, look to recruit helpers who may be able to deliver fresh fruit and vegetables to you. When visitors come round to meet your new arrival, consider it an opportunity to have a helping hand make you a cup of tea and some toast with avocado or nut butter for a nourishing snack – which, with an extra pair of hands present, you may actually have a hope of finishing.
Nourishing food doesn’t have to be fancy or difficult and time consuming to prepare. One of the most helpful ways to maximise your diet easily is to have a ‘cheat sheet’ of no fuss, no frills meals. Scrambled eggs on wholegrain toast, toasted ham, cheese and avocado sandwich and baked beans on sourdough are all examples of cheat sheet meals. Open a bag of ready washed salad leaves to toss on the side and your meal is awash with extra vitamins. With a cheat sheet and a freezer stocked with ready meals, improving nutritional intake despite being exhausted and time poor is a little more achievable.
For more information on nutritional requirements post pregnancy, or to book an appointment with Robyn, please contact The Possums Clinic on 07 3177 2000.


The original birthplace of cumin is in Kerman, more than %80 of it produced in Jupar and its high-quality cumin seed grows in mountains. Kerman is known for its zireh, cumin. European use it as a kind of spices in their food and also cook one kind of bread with it, Arabs make a nourishing mixture by mixing it with pepper and honey, but Iranian use it with rice. This is a fragrant plant, which has many Medicinal properties, used in many drugs composition. It has been used since the past.
There are various kinds of cumin. Kerman's cumin is black in color and is harvested on the slopes of Hezar Mountains in Kerman which is said to be a growing field for 1,000 types of herbs. Cumin which is harvested in Kerman is so famous because of its quality and strong smell in cooking For the Persians the expression “carrying cumin to Kerman” is the same as the English language phrase “carrying coals to Newcastle.” It is one of the most popular souvenir of Kerman.
Reference : Kerman Governor
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0 comments / Posted on by Sustenance Food
Our savoury granola is a wholesome blend of oats, quinoa, almonds and pumpkin seeds. Gently spiced with turmeric, garam masala and a big dollop of pure ghee, this makes for a nutritious and delicious breakfast. Soak it in warm milk for a few minutes for a wholesome start to your day or sprinkle it over salads to add a little crunch.
Turmeric and ghee have huge health benefits and have always been synonymous with traditional Indian food. Here, we developed a recipe with a traditional twist to bring you a bowl of granola that is a great marriage between East and West.


Food Production Supervisor
Are you a Food Science qualified production supervisor looking for a company that will "see your potential" / "take your career aspirations seriously"?
Our client based in North Cork, South Limerick is an award winning, boutique style food production facility, which is looking for a candidate who is passionate about food, the consumer experience and keen to be part of the amazing growth and expansion of this business.
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Check out our franchise listings below to start short-listing the opportunities that look right for you, and subscription in your in box. FDA World is a digital publication on a mission to bring business executives up-to-date with the latest news, information and trends from across the food, drink, and franchising industries.Our full-scale digital platform combines an interactive website with a monthly magazine for a comprehensive experience that will bring you inside the world of food and beverage throughout the supply chain, from production and processing to retail and decade of experience in the industry as well as the freedom to be your own boss each and every day. To learn more about our philanthropic efforts, while at the same time making our food more accessible than ever. Since trust is so central to the SONIC brand, were excited to announce that restaurant franchises added over 200,000 jobs in 2015. This innovative and powerful program puts SONIC front and canter in the push market to introduce a new product to, this may just be the way to go. Beverage franchises can offer anything from made-to-order food and refreshing drinks delivered with unmatched customer service. Ultimately, the specific way of giving back is up to each franchisee, but when you become a SONIC franchisee, you ll have the platform and the resources to start making place that the community can gather to celebrate everyday occasions, SONIC is proud to help make communities across America better places to live, work, study and play. What does the areas of the restaurant and offer customers a top-quality service. Food and Drink Manufacturing Businesses for sale in Jindabyne Browse and filter Food and Drink Manufacturing Businesses of our brand and demand for our services higher than ever. He first got involved with Five Guys after the fledgling chain hired them to assist with their expansion, and Moseley did such a good job that the is estimated that 50 million Americans eat at one of them every single day.
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แฟรนไชส์ที่น่าสนใจ ธุรกิจแฟรนไชส์เครื่องดื่ม ต้นทุนต่ํา กําไรสูง แฟรนไชส์เครื่องดื่ม ไอศครีม แฟรนไชส์เครื่องดื่มเพื่อสุขภาพ แฟรนไชส์ สุขภาพ ความงาม แฟรนไชส์เครื่องดื่ม


Following a proper diet plan during IVF is imperative, as your body must perform appropriately after placing the embryo.
When undergoing any medical condition, A diet rich in protein, vegetables, and olive oil is known as the Mediterranean diet, which is why it is mostly suggested to women undergoing the IVF process.
What items are included in a Mediterranean diet?
- Fruits and Vegetables, mainly avocado, are preferred.
- Eggs and Fish.
- Olive oil and other healthy foods.
- Nuts and whole grains.
The procedure of IVF is delicate. It should be performed by only the expert and their specially designed IVF Centre in Punjab , where Reproductive endocrinologists are outside the human body.
So many patients also have questions that os should be OK if they take Mediterranean before undergoing an IVF procedure.?
Yes, it will be fine, and it has several benefits, too, if you can stick to it.
The doctors properly examine the body from the inside with the help of a particular medical tool known as laparoscopy and used to perform surgeries which can easily find a place where you can undergo a Laparoscopy Surgery in Ludhiana before undergoing IVF Treatment as many specialty hospitals provide these services.
What things must you keep in mind before the embryo transfer?
There are many studies that show that a nutrient-packed diet helps to create a healthy and suitable environment for embryo transfer and helps in adapting the body. For the baby’s health, Gynaecologist advised that it will be better if you decrease the amount of sugar intake in your diet, which is present in chips, fast food, cold drinks, and candies as they are not good After the embryo transfer, it is recommended to stick to a protein-rich diet for the well-being of the mother and child.
List of things you must avoid after the embryo is transferred into your body:
Having a healthy diet is as vital as your medicines after the embryo transfer, and the Mediterranean diet has shown incredible results by making their embryo transfer achievement for the parents and doctors as it increases the chances of adaptability of the embryo to the mother’s womb.
Following a Mediterranean diet not just helps before or after the embryo transfer it also helps during the whole journey of pregnancy. It also increases the chances of a successful delivery and helps heal the mother after giving birth.
To achieve the benefits of a healthy diet, you need to cut a few food items from your daily diet Soda, Ice cream, items rich in Carbohydrates like rice, white bread, and potatoes, Packed meats, Refined sugar, and instantly Ready meals also try to avoid fast food as these items are not suitable for babies health.
Suppose you are also struggling with conceiving a baby or have had a bad experience with IVF treatment. In that case, you should visit our Diet Clinic In Punjab.


It’s nearly Thanksgiving! What are you thankful for? Other than the awesome stuff that 2017 has brought us so far, we at 1-Hour Proofreading are also thankful for the feast that we will be sharing with our families.
Ever wondered why we have these food and decor during Thanksgiving? We have! Our researchers did a little digging, and here’s what we know about our Thanksgiving feast favorites.
Most of the food we have during Thanksgiving are said to have been part of the first Thanksgiving feast eaten by the Pilgrims and the Native Americans. As with many other cultures today, corn was a staple food of the Native Americans. Moreover, it was one of the first crops that the Pilgrims learned to grow. Corn is also said to be a symbol of a healthy harvest; thus, centerpieces and decors made of corn husks became popular.
Pumpkins were available to the Native Americans during the first Thanksgiving. This versatile vegetable symbolized man’s personal power and the life given by the sun, which makes plentiful harvests. Today, we enjoy pumpkins during Thanksgiving in the form of pie. Yum!
After teaching the Pilgrims to grow corn, Native Americans taught them to grow beans next. The cornstalks were used so that the beans could grow upward. American beans, also known as pole beans, are an important part of the traditional Thanksgiving feast.
Probably the most recognizable sign of the holiday is the turkey. Even though today it would be unthinkable to have Thanksgiving without the turkey, there is no proof that turkey was served during the first Thanksgiving. In England, goose was served traditionally after a bountiful harvest. However, there were no geese in America, so they made do by serving wild turkey instead. As it stands, the turkey is also a symbol of abundance and fertility, which fits the holiday perfectly.
1-Hour Proofreading wishes you and your family a happy Thanksgiving! Beat the holiday work rush! Check out our main site, and get your quotation today!
Disclaimer: Images are not ours. Credit to the owner.


Fighting Food Allergies
Developing a Risk-free Peanut
Written Dec. 2006.
Peanut allergies are the most common and often the most severe of all food allergies. Nearly three million Americans are allergic to nuts, and about 150 people die each year from allergic reactions.
Fortunately, help is on the way. Researchers from the University of Florida’s Institute of Food and Agricultural Sciences may have taken an important first step toward creating a non-allergenic peanut.
Of the many types of protein molecules found in peanuts, twenty types seem to trigger an overblown immune response in those with peanut sensitivities. Three of these types produce the strongest responses, and UF's researchers have found that one of the most allergenic proteins is sometimes produced with a portion missing--resulting in a form that apparently doesn’t trigger a bad reaction by human immune systems.
When the normal form of this protein was exposed to blood samples from three allergenic patients, it set off a severe reaction. However, the altered form produced no reaction at all, showing that the patients’ immune defenses didn’t recognize this altered protein.
As promising as this sounds, the future of an allergen-free peanut is far from certain. More testing is needed to determine whether the lack of reaction to the altered protein is consistent for a much larger and more diverse sampling. It is possible that the altered protein may be undetectable by some blood types, but produce the same response as the normal protein in others.
If it is determined that this altered protein never produces a reaction in all samples, researchers could then try to find or create altered versions of the other twenty proteins that trigger allergic reactions. These altered proteins would then have to be put together to produce a peanut plant that would replace those used by peanut farmers today.
Development of an allergen-free peanut could be twenty years or more in the making. However, the discovery of the altered protein is an important step--it increases scientists' understanding of protein structures. This knowledge could also be applied to soybeans, tree nuts, and other foods that produce allergic reactions.
Scientists may not need to build a better peanut. Understanding why the human immune system doesn’t overreact to this particular form of protein could play a vital role in other efforts to protect those with peanut sensitivities, such as creating a peanut allergy vaccine.
IFAS News: Allergy-free protein shows hope for a risk-free peanut by Stu Hutson, 12/2006.


July 5, 2018 | Written by: Tomi Lehikoinen
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We all want to know more about the food we are eating, and for consumers in Finland who love their fish, it is now possible to trace their purchased fish fillet all the way back to the actual lake that the fish was caught.
Finnish retail cooperative S-Group, will test their Pike-perch radar solution, which is based on IBM Blockchain technology, during the summer season as part of the retail group’s strategy to improve customer experience. The aim is to increase transparency in the food chain and to provide customers with greater information about the food route all the way from the source to the store shelves.
Customers in Finland can trace a fillet of pike or perch freshwater fish back to its home waters using the QR Code on the package of “Kotimaista-kuhafile” fish, or by logging in to a tracking website.
Using the solution, each participant in the blockchain will be able to record the information for their respective part, and that data can then be utilized by other participants. The reliability of the traceability data is ensured, as once data is entered onto the blockchain, it can no longer be changed.
S-Group has been working for years to provide greater transparency in both domestic and foreign food chains. According to Senja Forsman, Senior Compliance Manager of S-Group retail, blockchain is the next big step in this work. Forsman says, “The Pike-perch radar is a pioneer in promoting transparency. To start with the application provides information about different fishing sites. In the future, the customer will also be able to find out which fisherman caught the fish.”
The Perch-pike radar solution is based on modules of IBM Food Trust, a collaborative solution built on IBM Blockchain Platform and The Linux Foundation’s Hyperledger Fabric, created to efficiently and securely trace food during each step of the food supply. IBM Food Trust currently has over a dozen companies on the network. This implementation extends the volume and range of food commodities covered by IBM Food Trust globally. With more than 350,000 food data transactions to date on IBM Food Trust, consumers today can compose an entire meal from the products that run through the blockchain network. These items represent dozens of individual food items, from vegetables, meats, to spices, fruits and more.
The Pike-perch radar paves the way for the food supply chain to become more transparent. S-Group is a forerunner with their thinking on the future of food. Combined with IBM Food Trust, the solution is enabling trust, traceability and transparency in a highly important global food system.
* Credit goes towards covering the first month’s fees for two peers and one membership fee.
Related: Learn more about IBM Food Trust
This story first appeared on the IBM Blockchain Blog.


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Food Can: The Ultimate FAQ Guide
Do you need a food can for your business? No idea where to go.
Well, you’ve come to the right place!
This guide article will lead you through this food can.
What is Food Can?
Canned foods are foods that have been packed in airtight containers to be kept fresh for a long period of time.
What Kind of Food Would you Find in a Food Can?
Canning is the process of preserving food in sealed containers.
Typical canned foods include fruits, beans, veggies, fish, sardines, and vegetables.
There are different types of canned foods listed below:
Fruits and Vegetables
Cans of fruits and vegetables are available in every size and shape.
Popular canned fruits include peaches, pears, cherries, and berries for baking, and fruit cocktails.
Most canned fruits now come in single-serving quantities that can be carried in a lunch box for a nutritious snack.
Some of the most frequent canned veggies are peas, corn, spinach, tomatoes, mushrooms, and asparagus.
Fruits and Vegetables Canned Food
Milk and Sauces
In addition to baking, canned evaporated milk is a good emergency food option.
Canning mayonnaise or tomato sauce for special breakfast fried eggs are examples of products in this category.
Milk and Sauces Canned Food
Beans and Legumes
These white, pinto, black, and kidney beans are common pantry staples.
Add them to any meal for extra protein or combine them for a quick dinner salad or potluck dish.
Others are chickpeas and lentils, along with cooked beans like baked beans and chili.
Beans and Legumes Canned Food
Meat and Fish
Cans of tuna, chicken, sardines and potted meats like liverwurst and Vienna sausages have long been used for traveling and quick meals.
Single serving tuna and chicken cans are available for topping salads or as a post-workout protein boost.
Meat and Fish Canned Food
Soups and Other Prepared Items
In most kitchens, at least one can of soup is stored. Vegetables, beef barley, or basic broths are commonly seen in soup.
Especially on cold days or when your stomach is sick, these are quick and easy meals.
There’s also tuna salad mix and pasta noodles made ahead of time.
Soups and Other Prepared Items Canned Food
What are the Three ain Steps in the Canning Process?
The canning process has three primary processes that vary depending on the product. These are:
Food is prepared by boning, peeling, slicing, chopping, pitting, shelling, or cooking.
Cans of processed food are used to store the food and seal the can.
To kill hazardous microorganisms and avoid spoiling, cans are heated to a high temperature.
What are the Benefits of Food Can?
Canned foods are an effective and convenient approach to increasing your dietary quality.
Many sections of the world lack access to safe, nutritious foods. It helps ensure year-round access to a diverse range of foods.
Canning foods are also quite convenient, as they can be stored safely for years and require little maintenance.
They are also less expensive than fresh items.
Convenient and inexpensive, canned foods provide essential nutrients.
What are the Different Advantages of Food Can?
Food cans are becoming the most popular supermarket goods globally. It is easier to transport and store canned meals than frozen ones.
It commonly contains preservatives and other chemicals to extend the shelf life of foods.
These food cans are very affordable, easy to eat, and have a longer life.
What are the Different Product Lines of Food Can?
These food cans have different product lines listed below such as:
Round Food Cans
Our two- and three-piece steel and aluminum cans are examples of round cans.
These are compatible with both conventional and easy-open ends.
It is also the most popular format and is widely used as the industry standard for packaging materials around the world.
Whether for snacks or single-serve meals, round cans are suitable for packing a broad range of food items for large households, institutions, and the foodservice industry.
Round Food Cans
Bowl Food Cans
Consumed for its vitamin and protein content and contribution to a balanced diet, canned fish, most notably salmon.
This has seen significant increases in consumer demands for the last several years.
These items are packed in cans to retain the nutritional benefits of fresh fish while preventing light and oxygen invasion.
Metal’s lightweight and durability make it a convenient solution for busy customers and product line distribution.
Our bowl-shaped food cans are easy to handle and allow consumers to eat directly from the box.
It makes them suitable for single-serve and on-the-go usage.
Bowl Food Can
Food Can Ends
Metal ends are common in food packaging. They also allow a consumer to interact with the package.
Food Can Ends
Consumers’ interactions with imaginative food packaging are being enhanced by convenient new technology. These food can ends includes:
Easy-Open Food Can Ends – Consumers all across the world appreciate the increased convenience of rigid easy-open ends that don’t need a can opener.
These easy-open ends have benefits such as :
- Provide consistent performance in terms of pop, pull rip, and peel opening.
- Suitable for use with all major diameters of food cans.
- Decoration can be used to enhance the appearance of food packaging on a partial or all-over basis.
Easy-Open Food Can Ends
Standard Food Can Ends – We provide a comprehensive selection of standard and hygienic ends for all food can sizes.
Options provide a lever cover and ends that are specifically designed for newborn milk powder and other food products.
Standard Food Can Ends
What are the Types of Food Packaging?
Metal packaging is important in food preservation. This is called “canning”. Two-piece and three-piece cans are commonly used in food canning.
In two-piece cans, the bottom and wall of the body are made from a single piece, while the top is formed from a separate piece.
Two-piece cans, also known as drawn cans, are commonly used in the food and beverage industries.
They are typically used for sweets with sliding lids and are also made of steel or aluminum.
Two-Piece Food Cans
How to Produce Two-Piece Can?
- Two-piece cans are made by unwinding metal coils or by stamping discs from metal panels.
- Normally, both sides of the metallic substrate are covered.
- The metal is deformed by cupping the discs with a press to make a short beaker-shaped metal.
Three-piece cans are conventional cans that are made up of three parts: the lid, the body, and the bottom.
They have usually used it for food packaging, but they can also be used mostly for a non-carbonated beverage like fruit juices.
Three-Piece Food Cans
How to Produce Three-Piece Can?
The three-piece cans are composed of tinplate steel to ease welding.
Both tinplate and tin-free steel are acceptable materials for the bottom and top sections.
They can also employ aluminum to create lids that are easy to open.
The procedure of producing three cans is shown below.
- The steel is coated first, then the can components are cut from it.
- The can is then rolled into a cylinder and the seams are welded.
- After that, the can’s seam is protected with lacquer. Lacquer comes in two forms: liquid and powder.
- The bottom of the container is attached to the body. Before putting on the lid, the can should be filled with the product first.
Cans’ preservation qualities have made it a popular way to package food and beverages.
While two-piece cans can package food and beverages, three-piece cans are more frequent.
It’s always good to know the basics in the packaging sector.
We have a full array of customizable packaging machines for a high-efficiency production line.


In order to eat healthy and take care of your body, it’s important to avoid eating too many nitrates. Why is that? Added nitrates in food can affect your health in several ways. Eating too many nitrates can lead to blue baby syndrome, increased risk of cancer and complications during pregnancy.
While the body produces 62mg of nitrates a day, it’s easy to consume excessive nitrates through vegetable produce and meats. The reason excessive nitrates are bad news for your body because stomach acid does not break down nitrates on its own. Instead, a gut biome can convert nitrate to nitrite, leading to health problems like increased cancer risk.
A nitrate is a water-soluble inorganic compound. Most nitrates come from a person’s diet. In fact, an individual in the United States consumes 75 to 100 mg of nitrates per day on average. They are relatively inert, which means that they are stable and unlikely to change and cause harm until combined with bacteria in the mouth or enzymes in the body. In turn, they can turn into nitric oxide into something beneficial for the body and nitrosamines into somethingharmful to the body.
The good news is that nitrates can also be converted into healthy nitric oxide, which means that it does not need to be cut out entirely. Instead, people should eat natural nitrates, where the compound is found with other antioxidants and vitamins. Nitrates and nitrites occur naturally in vegetables, reducing the risk for some types of cancer and other diseases. According to a study, people generally obtain around 80% of their dietary nitrates from vegetables.
Some foods that are rich in natural nitrates include spinach, bok choy, lettuce, and carrots. Spinach is an excellent source of natural dietary nitrates as well as a great addition to salads. Fresh spinach contains anywhere from 24 to 387 mg of nitrate per 100 g serving. Depending on the growing conditions, this amount varies greatly. Bok choy has the highest nitrate content of all the cabbages. Bok choy can range from 103 to 309 mg of nitrates per 100 g, depending on the growing conditions. While lettuce isn’t known for its nutritional value, it contains many natural nitrates. It has a nitrate content of 13 to 267 mg per 100 g serving. Natural nitrates aren’t exclusively found in leafy vegetables. Carrots contain 92 to 195 mg of nitrates per 100 g, making them a slightly earthier alternative.
Nitrates and nitrites are commonly found in cured meats because manufacturers add them to preserve the meats. It’s thanks to these substances that cured meats are either pink or red because it reacts with the proteins in the meat, changing its color and helping preserve it. The biggest offenders of added nitrates and nitrites are bacon, ham, sausages, and hot dogs. Bacon contains up to 380 micrograms of nitrates per 100 grams. It also contains a lot of nitrites.
Since nitrates and nitrites are common in bacon manufacture, some brands identify their packaging as nitrite-free. The level of nitrates in regular bacon was approximately double that of nitrite-free bacon, up to 680 mcg per 100 g. Dietary nitrates are frequently found in the highest concentrations in ham. 890 mcg of nitrates can be found in a single 100 g serving of cured ham. This is where cured hams get their signature pink color. Another source of dangerous nitrates is deli meat. Uncured deli foods have roughly 300 mcg of nitrates per 100 g of meat, but cured deli meats have up to 500 mcg per 100 g of meat. Finally, hot dogs are one of the most processed types of meat on the market. The average hot dog has roughly 50 mcg of nitrates per 100 g of meat, including about 9 mg of nitrites.
Nitrates are also produced by the body and secreted into saliva. Nitrates and nitrites travel from the digestive system to the bloodstream, then return to the digestive system via saliva. They then act as antimicrobials in the digestive tract. Therefore, they could be beneficial in keeping the body healthy. They can aid in the killing of bacteria like Salmonella. Nitrates can also be found in water. Fertilizer use in some locations may result in excessive nitrates, which can be detrimental to children. As a result, nitrate levels in drinking water are regulated by health authorities.
Since almost everything has nitrates and nitrites, it is essential to figure out how to minimize nitrosamine exposure and consume it at a healthy level. Currently, processed meat contains less nitrite than it did a few decades ago. This is because manufacturers need to limit the number of nitrites they use in processed meats by law because of its dangers. As an alternative, they need to add vitamin C, which inhibits nitrosamine formation. In order to reduce the risk of nitrosamine exposure, consumers need to make wise choices when shopping for processed meat or anything that has nitrates and nitrites.
Scanning labels and nutrition facts for sodium nitrate, sodium nitrite, potassium nitrate, and potassium nitrite is a good way to check foods and beverages for nitrates. For example, to be sure you’re getting bacon that is low in nitrates, you can try buying local where possible or from a farmers’ market. Finding a supplier from pasture-raised pigs, or frying and cooking at a lower heat for longer and avoiding burning it can also help.
To provide the everyday consumer with the ability to know what is in their produce, blockchain-based organization Organicoin has created a device for people to understand what they are purchasing to eat with hard data. After analyzing all the most popular methods and devices available for measuring nitrates like electrical conductivity, nitrate meters, photometry, lonometry, enzyme-linked immunosorbent assay, the team concluded that none of the existing devices provides guaranteed accuracy of results.
Their device, Organalyze, was developed using the principles of photometry, which makes it more reliable, accurate and precise than other devices on the market. Using the principles of photometry, Organalyze can obtain large amounts of data and detect nitrates, as well as other harmful substances.
Organalyze pairs with any smartphone to measure the amount of nitrates and other substances in food. The data from user scans is ledgered in Organicoin’s immutable blockchain, which circumvents the shortcomings of available blockchains in the market. This allows users to compare their results with results from other food places, products or manufacturers at their convenience.
Organicoin’s airdropalso offers users the chance to earn 3 OCG (Organicoins) in return for completing a few tasks.
To get more information about Organicoin and its device and platform, click here or follow their social media below.


Belkys International Cuisine
Experienced Chef & Kitchen Staff
Established in Ft Lauderdale’s Farmer’s Market
A large variety of services include Dine-in or Take out
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We offer a variety of services to the public, including orders to dine-in or to takeout, and specialize in catering for any table services, event, and more. Feel free to contact us on information regarding these services, we offer a wide range of ethnic foods for any occasion.