If you sometimes make food choices based on your values rather than your pocketbook or fancy, you should know that those small, occasional pivots are making a difference.
- You’re on the milk aisle in the grocery store. The milk from penned-up cows is $2.99/gallon; the milk from pasture-grazed cows, $6.49. You hesitate, then pick up the pasture-grazed.
- You’re out to lunch with colleagues, and the house burger catches your eye. Somewhat reluctantly, you order the veggie version and—to reward yourself—top it with avocado.
- The in-laws are coming to dinner, and steak and potatoes would be a sure win. You drive the extra mile to the co-op where they advertise that the meat is local and grass-fed.
- Your seven-year-old visits a petting farm and announces afterwards that she doesn’t eat pigs anymore. When she asks if bacon is from pigs, you grimace but answer honestly.
People make values-based food choices for lots of reasons: improving animal welfare, reducing atmospheric carbon, conserving forest habitat, safeguarding antibiotic efficacy, preventing zoonotic epidemics, or improving food sufficiency to name a few. Of late, it is nearly impossible to avoid articles about the climate-warming farts of grain-fed cattle, the impact of pesticides on bees and other good bugs, the clearcutting of tropical rainforests for beef or palm-oil, or the plight of animals and workers in factory farms and industrial slaughterhouses.
Conventional agricultural practices developed because they are the most efficient way to feed a population that more than doubled in the second half of the 20th Century. Farmers work themselves to death, sometimes literally, providing protein to people who could otherwise afford little; and their ill-paid labor has long subsidized cheap food for us all, allowing town and city dwellers to spend elsewhere. I, for one, am profoundly grateful. But this bonus for all of us has often sacrificed the well-being of farmers, land and animals, both domestic and wild. It’s no accident that the average age of farmers in the U.S. is now over 58 and or that there are six farmers over age 65 for every one under 35.
But adjusting long-standing culinary habits doesn’t happen overnight, and most of us will never be fully vegan or vegetarian. Fortunately, change doesn’t have to be all or nothing to be meaningful. I remember the first time a dentist told me, “Flossing even once or twice a week helps protect your teeth.” That worked for me, where “You should floss every day” didn’t. I started flossing occasionally, which eventually grew into a habit. And even if the habit hadn’t emerged, the occasional flossing would have mattered for my teeth.
When it comes to values-driven food choices, it’s easy to wonder whether those occasional actions matter—whether the extra money or effort or willpower is worth it. The answer looks more and more like a clear yes. Your small choices, in concert with those of millions of other people, are changing the ways animals get treated, how food gets produced, and what’s available on grocery shelves or even fast-food menus.
You aren’t alone. More Millennials than any other generation of Americans identify as vegan or vegetarian. Even so, at 12-15 percent of their cohort, they lack the numbers to shift the bulk of food production. Increasingly, though, they are joined part-time by peers and older folks who pollsters call casual vegetarians or flexitarians, meaning people who eat primarily a plant-based diet but continue to enjoy meat on occasion.
According to market-research firm Nielsen, 73 percent of Americans say they would definitely or probably change their consumption habits to reduce environmental impacts. Specialty products produced by small farmers and distributed to local co-ops and farmers markets have defined aspirational eating for the avocado generation, and now—here’s where the change scales up—the titans of industrial agriculture want in the game.
Not fringe anymore. Big players in the commodity food sector are extremely sensitive to brand issues like trust and safety, and they are eager to be seen as providers of humane and healthy foods—even if they have to become the real deal to get the premium brand and pricing. Sales of more-sustainable products (those carrying free-from, sustainable, organic, clean or simple labels) grew to $1.28B in 2018. Plant-based foods that directly replace products from animals sold retail for more than $3.7B, up 17% from 2017. And that’s just a start, because seismic changes are underway in how food is produced and how we eat.
- Tyson foods, as one of the largest meat companies in the world, basically defines industrial agriculture. Even so, Tyson has decided to go beyond greenwashing and make sustainability a core part of their brand. Tyson has teamed up with the Environmental Defense Fund to measure and reduce green house gas emissions on 500,000 acres of corn. In 2019, Tyson will be launching their own line of animal-free proteins. Their venture capital arm has invested in plant-based Beyond Meat and in two cellular meat startups, Memphis Meats and Future Meat Technologies.
- Cargill, one of Tyson’s top competitors in the U.S. now publishes animal cruelty standards. They recently renamed Cargill Meat Solutions as Cargill Protein, made investments in plant-based proteins, and sold their last two feedlots. Cargill has attributed their shifting focus to the shifting preferences of younger consumers.
- Plant-based milks now makes up 13% of the U.S. retail milk market, availability in grocery stores is approaching 100%, and over a third of American families say they buy plant milks at least sometimes. Plant-based milks have moved from the specialty case to the dairy case, a reflection of their status as an established part of the American diet.
- Using age-old fermentation processes, research is moving forward on getting algae to produce the same proteins found in cow milk, and when this goes commercial, it will be possible to make a wide array of cheese, identical to those we eat today, from brewed milk—without the annual cycle of breeding cows and separating/slaughtering their male calves. (Dairy breeds aren’t used for meat production.) Perfect Day, which started in 2014 with three nerds and a small grant, now has a prototype product and millions in venture capital funding.
- Almost ten years ago, McDonald’s, which buys 2 billion eggs per year, heard the outcry about caged hens and began purchasing cage-free eggs. Their eggs will be all cage-free by 2025; rival Burger King saw the move and followed suit. The cage-free egg train seems unstoppable at this point, at least in North America. Tim Hortons, with almost 4000 locations in Canada has committed to the change by 2025; Starbucks by 2020. In the meantime, consumers have raised the stakes further, and many stores now offer pastured eggs from hens that routinely see sunshine and forage.
- The year 2019 has been heralded in Fast Company as “the year that alt meat goes mainstream.” Impossible burgers—the ones that bleed—are now available in over 5000 restaurants and will be in grocery stores this spring or summer. Beyond Meat, the other popular plant-based brand designed for meat eaters instead of vegetarians now only sells to retailers who put their product in the meat case. The FDA and USDA together may jointly approve the first chicken grown from real chicken cells in a cellular reactor like a brewery instead of a live animal.
- Investment in alt ag, meaning plant-based proteins and cellular agriculture, is zooming, with almost $1.3B invested since 2010, most of that in the last three years. Investors include strategic philanthropists like Richard Branson and Bill Gates alongside venture funds, tech accelerators like Y Combinator, and traditional meat companies like Tyson and Cargill who are placing their bets on the shape of the future.
The human population curve is bending. Even so, with expected growth in both population and prosperity, global demand for protein is expected to double by the year 2050. How this demand will be met—how it will affect our fellow travelers and planetary life support systems like fresh water, arable land, and carbon sinks—depends in part on how avidly early adopters pursue yummy alternatives to those foods with the greatest ethical costs. Yummy is the key word here, because the biggest non-occasional drivers of food choices are cost, convenience, and taste. So far, trend lines are looking great on all three.
Valerie Tarico is a psychologist and writer in Seattle, Washington. She is the author of Trusting Doubt: A Former Evangelical Looks at Old Beliefs in a New Light and Deas and Other Imaginings, and the founder of www.WisdomCommons.org. Her articles about religion, reproductive health, and the role of women in society have been featured at sites including The Huffington Post, Salon, The Independent, Free Inquiry, The Humanist, AlterNet, Raw Story, Grist, Jezebel, and the Institute for Ethics and Emerging Technologies. Subscribe at ValerieTarico.com.
Good message. Just do something. Don’t beat yourself up, just start doing something that helps. And know that “what we know” will change from time to time; be flexible; read and adapt. Maybe choose one thing to do; and choose one thing not to do. Don’t try and change all at once. Thanks.
I truly, truly hope cultured ‘meat’ will flood the marketplace in a matter of years, if not sooner.
Come on, Mr Z …. time to ditch your steak and chops!
LikeLiked by 1 person
I very nearly have. There are about 7 billion other people I’m hoping to give an alternative to.
LikeLiked by 2 people
I that like you very nearly quitting smokes?
LikeLiked by 1 person
Smoke? What smoke…
LikeLiked by 1 person
Are you now considered a Smokeless-Zone?
LikeLiked by 1 person
Well … I sincerely hope that it does at some point.
LikeLiked by 1 person
The day I gave all this up was the time my dog walked in to my office, laid her head on my lap and looked up at me, and I thought: I could never eat you so what excuse have I got for eating any animal?
There wan’t one so I stopped immediately.
I am alone on this issue in my immediate family, – wife and kids – but my parents and brother and sister are all vegan, and so are their kids.
As Aerosmith once sang …. ”Chip away the stone…”
As vegans, my son and daughter-in-law have set a high bar for me. Although they totally committed for anti-cruelty reasons, and she is a vegan activist on social media, they don’t push me. They simply set an example. As a consequence, I do not eat meat at home and have cut way back on dairy products. I rarely eat out, and when I do I almost always choose vegetarian dishes. After reading Dr. Greger’s book, How Not To Die, I think I will be moving even closer to the vegan path. The gentle encouragement of my children, Dr. Greger (I attended a talk he gave recently), and the current article are far more likely to steer me in the vegan direction than a more militant approach.
LikeLiked by 1 person
Great article. The only thing I would add is that, based on my experience moving to 100% veganism, it turns out to be easier and more satisfying to go all the way after you get through a 3 week to 3 month adjustment period. Once you eat zero animal foods, and get used to that pattern, you crave the plant foods you eat and feel no desire to have animal foods. When you are still eating animals products, even if only now and again, it keeps your desire for them strong and prevents your desires from doing a complete shift, so there’s stress around what to eat at every meal which disappears when you go all the way. Or at least that’s how it was for me.
LikeLiked by 1 person
I just find it odd that many of the people who oppose GMO foods, which improve productivity while reducing the use of pesticides and fertilizers that harm the environment, are accepting of milk from modified algae and synthetic meat. Personally, I am all for using science and technology to allow us to produce food that is healthier and has less impact on animals and the environment.
I think that cellular ag—at least the milk—is about getting nutrients from gmos, so I doubt that the anti-gmo crowd will be early adopters on these foods. I agree with you about food tech. There are reasons to be cautious, to be thinking about risks and taking a precautionary approach but the path forward lies through that.
Of course, there is an entirely other variety of argument. Veganism, as it is entirely depending on industrial agriculture, can be argued as being the least environmentally sustainable diet possible. Veganism didn’t even exist as a diet until industrial agriculture.
Yet hunter-gatherers have been sustainably eating meat for hundreds of millennia. Consider that 90-95% of land can be used for grazing animals but can’t be used for agriculture. One of the proven most effective ways to restore soil health, capture carbon, and increase water absorption into aquifiers is by increasing grazing ruminants.
North America doesn’t have more ruminants today than it had before European settlement. The difference isn’t the number but how they’re raised. We could feed the world’s population in a sustainable way, if we gave up industrial agriculture and factory farming that are presently destroying the environment.


Machine for drying fruit and vegetables is a multiple fruit drying equipment,it can dry many kinds of vegetables and fruits.The dehydrated vegetables and fruits highly improved added value.and dehydrated fruits and vegetables are regular in supermarket.
Hot air dryer for fruit and vegetables is drying equipment adopts hot air circulation heat principle,it is used for drying mango,pineapple,apple,strawberry etc.fruits and vegetables in different shape.
Fruit is popular because of good flavor and rich nutrition,however,there is season limit and inconvient for take,nowadays,dried fruits is regular in supermarket because its good taste and convenient to take.Our industrial fruit dehydrator is developed based on this market demand.
Fruit Dehydrator Machine is mainly used for dehydrating apple,pineapple,mango,apricot,plum and other fruits.it adopts hot air circulation principle,the dehydrated fruit wigh bright colour and uniform dryed effect.
As one of the leading fruit drying machine manufacturers and suppliers in China, we warmly welcome you to wholesale high quality fruit drying machine for sale here from our factory. For price consultation, contact us now.


Get started with MUApply here
A graduate certificate in food safety from MU can help you advance your career in protecting our food supply from accidental or deliberate contamination. If you are a food industry or agency professional who needs to deal effectively with food safety and biosecurity issues, this may be the certificate for you.
Official nameGraduate certificate in food safety and defense
Program typeGraduate certificate
Academic homeCollege of Agriculture, Food & Natural Resources | Department of Food Science
Delivery mode100% online
AccreditationHigher Learning Commission
*This cost is for illustrative purposes only. Your hours and costs will differ, depending on your transfer hours, your course choices and your academic progress. See more about tuition and financial aid.
- Agriculture and food scientist
- Clinical laboratory technologist
- Food science technician
The online graduate certificate in food safety and defense is 100 percent online: no campus visits are required.
Students typically take two classes each semester session and finish the program in less than three years.
Course work covers
- Food fermentations
- Food biotechnology
- Food laws, safety and security
- Foodborne toxicants
- Hazard Analysis Critical Control Point (HACCP) programs
- Risk assessment for food
Typical program length3 years
Typical course load2 classes per semester
The University of Missouri is accredited by the Higher Learning Commission, one of six regional institutional accreditors in the United States.
Great Plains IDEA
Great Plains IDEA is a consortium of 19 universities offering fully online graduate programs and courses in agriculture disciplines. Students apply to and are admitted by one university, enroll in all of their courses through that university and graduate from that university. However, the online courses are taught by faculty in the discipline from several universities.


For more menu planning advice, we turned to our culinary team for their thoughts…
What is your best advice for planning a menu for a large group of people?
Incorporate your own authentic touches into the menu while still remembering that you aren’t cooking for yourself! There will be lots of people and palates, so keep in mind what your group will enjoy. Create a menu with plenty of variety, and keep the options classic for the most part. If you want to make a statement, opt for including it in a station rather than an entrée.
How important is my cocktail hour?
Very! Your cocktail hour is your first opportunity to welcome & wow your guests. It sets the tone for your entire event, and showcases your thoughtfulness as the gracious host or hostess. For example, if your event is mid-summer, welcome your guests with a cool, refreshing signature drink. If your guests are coming from a wedding ceremony, or have travelled long distances, treat them to extra food stations to fortify them after their journey!
What foods will my guests really enjoy?
Going the extra mile for dessert. Special occasions are the perfect time for everyone to indulge: Who can say no to a luscious Viennese Table, six flavors of gelato, or dessert liquors served in chocolate mini shots? And who can forget a wedding that served hot waffles with ice cream late into the evening?
Which new station are you are most excited about?
Without a doubt, our late night stations! Our bacon, egg & cheese station was such a huge success that we have expanded our choices to include options like gourmet grilled cheeses, mini filet mignon sliders, and freshly baked cookies. Your guests who have been dancing the night away will thank you!


There are healthy and nutritious meals delivered straight into your doorstep. It sounds pretty good especially of you are living in the busy place such as Miami, you can always get a healthy meal delivery Miami. These meals are prepared by dietician and chefs to ensure the quality, and the nutritional content that the customers need. With BistoMD, this can be possible if you are thinking of losing or maintaining your weight the healthy way.
With the busy lifestyle and fast turnaround of events these days, most people do not have the time to cook their own meals that is why buying foods from fast foods and restaurants are the ways Americans do to survive the demanding and hectic schedule that they have. But with the birth of food delivery services, it all changes especially with BistroMD, where they do not only deliver any foods but healthy foods that are prepared by dieticians and chefs. These healthy foods that they prepare can be customized according to the needs of the customers, whether it can be a low calorie, low carbohydrate or low fat diet meal plan. It is so much of a hassle counting the calories when cooking, but with BistroMD, they make everything easy for us so that we stick to a healthy diet plan.
BistroMD is a home diet delivery program that specializes in low calorie gourmet food. They deliver healthy meal delivery Miami right on your doorstep every day. They specializes in great tasting, nutritionally balanced diet food. Their foods are chef prepared, and doctors supervised that is why it is one of the most effective weight loss programs on the internet that you can consider. The weight loss solution from BistroMD is an invention from Dr. Caroline Caderquist, a medical doctor who got her medical degree from University of Miami and she also hold a certification on bariatrics (medical weight management).
BistroMD coupons, offers and discounts
With BistroMD being famous with their diet plans, there are many available coupons available when you make purchases from them. With these coupons, the discounts vary from 10% to 20% of your purchases.
BistroMD offers different meal plans for you.
Full Week Plan with snacks: 7 days a week for $179.95
Full Week Plan without snacks: 7 days a week for $159.95
Full Week Plan with snacks: 5 days a week for $144.95
Full Week Plan without snacks: 5 days a week for $129.95
The following coupons can be used when you purchase either of the 4 meal plans stated above. Hurry up and get the use the coupons before they expire. Have a healthy meal delivery Miami right at your door and maintain a healthy diet plan.


Redefining Italian Cuisine
Pelago is very romantic! The staff here is so friendly and helpful, not the least bit pretentious at all, no matter what your age or race (which trust me, happens A LOT in the city). Our server, Antonio, was really nice, we told him our budget and he helped us pick out the perfect bottle of wine that was in our range. For starters, we ordered the Scamorza con Insalata di Ruccola e Pomodorini (Aged Buffalo Mozzarella Cheese Seared with Arugula and Tomato Salad), which was absolutely delicious and filled with such fresh ingredients.
For our entrees we had the Tonnarelli alle Melanzane e Mozzarella (Square Spaghetti with Eggplant, Fresh Tomato and Mozzarella) and the Bistecca di Manzo ai Funghi e Cipolla Candita (Sirloin Steak with Sauteed Carmalized Onions and Mushrooms), both were made with such great flavor that words can not describe the love that went into making each dish, but I will try.
The steak was big enough for two and the homemade fresh to order spaghetti was very tasty and filling. For dessert we had the Frollino (Cookie Ring filled with Mascarpone Sabayon, Banana and Blueberry Sorbet), which I felt like screaming out loud as to how wonderful each bite truly was. I normally do not order desserts, but Pelago’s Chef has a reputation for making truly excellent desserts. Everything about this Pelago Ristorante and Chef Mauro Mafrici is true. It is the Best Upscale Italian Restaurant in Chicago, so stop reading this and GO.
About the Food
Mauro Mafrici is a Michelin starred Italian chef who has worked in some of the greatest international kitchens and luxury resort hotels of the world. His long resume of prestigious experiences in revered establishments culminated in the opening of his own critically acclaimed restaurant, Lo Scalco, in New York City which earned a coveted Michelin star in its first year open. Mauro has now brought his talents to Chicago with PELAGO.
The basis of Mauro’s cuisine is “sapori veri’: true, honest, genuine flavors used masterfully to create new sensations, forms and colors. Fresh seasonal ingredients from Italian and local sources will tantalize every taste bud as Mauro allows each bite to speak for itself in a clean, straightforward flavorful vocabulary. With each endeavor Mauro continues to look for new ways to incorporate regional Italian ingredients as he redefines Italian cooking.


Before the holidays, I was invited to a networking event at the City Harvest HQ in Acton, London. I had met one of their founders, Laura, virtually on Twitter earlier, through discussing issues around surplus food.
Food waste is one of my interest from early on as I have written about this earlier. The narratives around food are preoccupied by consumption, and is very much driven by marketing messages by food companies and retailers.
Consumer demand is a concept which takes years to nurture and learn from. As it is fluctuated by so many different factors, food producers often find themselves producing many of these foods in excess.
As we look at the most recent figures on food poverty which suggest despite these surplus food supplies, many people are still struggling to feed themselves and their families. A lot of them turn to emergency food supplies which seem to have risen given to those who live in crisis.
In this reign, we should be referring to food waste as a distribution problem and not an idea of waste. Charities such as City Harvest helps to fill the gap in re-distributing surplus food to centres which feed the hungry. Their team works long shifts to ensure fresh food gets delivered to centres which work with people in crisis. They try their best to meet requests from ready meals, to fruit and veg, carbohydrate, dairy and even pet foods.
At the event on 30 November, a small group of stakeholders came together to break bread and lunch prepared by Kids’ Cookery School over discussions on how we could work better to relieve the issue of food poverty.
As a nutritionist, I am concerned with the ways food is given to feed people, not just physically meeting nutritional needs, but also in socially and emotionally acceptable ways. One of the main issues with poor nutrition is social inequalities, but the lack of cooking skills is also key. Even when people are presented with food, the problem still lies if they don’t have the knowledge to prepare it. What the Kids’ Cookery School does fill this gap in empowering young children to learn how to cook which brings back to their families to make that small positive change.


I know I bitch and moan a lot about how there is no good pizza in Nashville, but after visiting Bella Nashville and now DeSano Pizza, I will eat my hat. Granted, they aren't New York style large flat greasy pies like I'm used to, but they sure do hit the spot. Located in an unassuming building off Demonbreun circle near the Off Broadway shoes, DeSano serves up old world style pizza without the fuss.
DeSano has an interesting ordering system. When you enter you pick out your pizza at the counter and pay for it there. Then you walk to the back where there are big communal tables a la elementary school cafeteria and wait for the nice pizza guys to bring your food. The best part is the kitchen is totally open and you can watch the dough masters at work. And wafting through the dining room is the beautiful smell of baking crust, which emanates from the three old world wood-burning ovens at the back.
Added bonuses- they serve San Pellegrino, AND they're totally BYOB, so plan to bring a nice bottle of wine or your favorite six pack.We ordred the Verdura which has broccoli rabe, mushrooms, cherry tomatoes, garlic and mozzarella cheese flown in from Italy. I'm sorry (not sorry) that I didn't get a picture of the whole pie, but I was hungry and it smelled so good! My stomach comes first, you know? This pie was absolute heaven. The imported cheese has the most amazing flavor and consistency, and the flavor of the wood-charred crust is just perfect. You can tell that they really care about the ingredients that go into their pies. They understand the simple rule that better the ingredients equals better food.
Here is me hoarding that missing slice. So good! If you are looking for really good pizza with a no-frills dining experience and the ability to bring your own bottle of wine, go to DeSano. I also think this place would be great for larger parties since everyone can pay for themselves from the get go and the tables are huge!


Free Delivery for orders above $120
Chicks N Lobs is a brand under Orchid Live Seafood, a well-known local Teochew Seafood restaurant that serves live seafood. Chicks N Lobs was established with the aim to serve their signature dishes such as Steven Chicken and Lobsters in a quick and unique concept.
The recipe of the delicious Steven Chicken has been around since the beginnings of Orchid Live Seafood in 1999 and was created by the head chef back then. Both the marinate of the chicken and the brewing of the sauce are done daily from scratch by our chefs. Without a doubt, this dish has garnered a large number of fans who have been coming back for more!
All our Lobsters are air-flown from all over the globe to ensure that they are kept in the most suitable environment to preserve their freshness in their meat.
We sincerely hope you enjoy our dishes whenever and wherever you are!
The season for the creamy and delicious Hairy Crab is back. Pre-order now for the special pre-order price and free gift box set


Packed with flavour and nutritious goodness for an energising boost, Protein Hit is your wholesome snack for on the go.
Protein Hit provides you with a balanced mix of protein, fats and carbohydrates – keeping you going, even when you’re running on empty.
• Wholesome snack
• No added sugar
• Fruits and nuts for both fast and slow releasing energy
• No artificial colours, preservatives or sweeteners
• Suitable for vegetarians
Protein Hit is designed to be taken BEFORE and DURING exercise or as part of an active lifestyle.


Opening Hours : Providing solution design within 24 hours
India is the largest producer of sugar including traditional cane sugar sweeteners, khandsari and Gur equivalent to 26 million tonnes raw value followed by Brazil in the second place at 18.5 million tonnes. Even in respect of white crystal sugar, India has ranked position in 7 out of last 10 years.Get Price
The sugar industry subsumes the production, processing and marketing of sugars (mostly saccharose and fructose).Globally, most sugar is extracted from sugar cane (~80 % predominantly in the tropics) and sugar beet (~ 20%, mostly in temperate climate like in the U.S. or Europe).Get Price
Latest Business News - Business Today is one of the best business magazine in India which offers you latest updates about stocks, NSE, BSE, Top Companies, .Get Price
Oct 25, 2017 · The sugar industry is responsible for the supply of sugar, which is considered as an integral part of the human diet and found, depending on the .Get Price
domestic sugar market is one of the largest markets in the world, in volume terms. India is also the second largest sugar producing geography. India remains a key growth driver for world sugar, growing above the Asian and world consumption growth average. Globally, in most of the key geographies like Brazil and Thailand, regulations have aGet Price
Jul 24, 2019 · India Business News: New Delhi, Jul 24 The government on Wednesday approved creation of 4 million tonnes of sugar buffer stock in view of bumper domestic production andGet Price
Jul 10, 2017 · Indian sugar business has four prime stakeholders—farmers, sugar mills, consumers and the government. Despite deregulation of sugar industry in .Get Price
Sugar Industry in India: Growth, Problems and Distribution! Sugar can be produced from sugarcane, sugar-beet or any other crop having sugar content. But in India, sugarcane is the main source of sugar. At present, this is the second largest agro-based industry of India after cotton textile industry.Get Price
Aug 03, 2019 · Commerce Secretary Anup Wadhawan has urged China to buy larger exports of products like pharma, rice, and sugar from India. The commerce secretary .Get Price
Sugar Business Hotel embodies what a true business hotel should be. Located on the NH 47 near Maradu, Cochin, Sugar Business Hotel offers the convenience and comforts that business and leisure travelers look for when selecting a business hotel.
Providing one of the basic commodities on the market such as sugar is really a good business to start. And if you have the guts and knowledge about on how to start sugar cane farming might as well read on this article and add some inputs on your knowledge.Get Price
Jul 22, 2019 · India has blocked requests from Australia, Brazil and Guatemala at the World Trade Organization (WTO) for setting up of dispute panels against its subsidies for sugar .[PDF]Get Price
BusinessLine India's leading website for business and financial news, BSE and NSE quotes, stock recommendations, market analysis and research, politics, gadgets & auto.[PDF]Get Price
Know about the Sugar industry in India and its types. Also know about the manufacturing process of sugar in India. Get to know about how it is produced and its export and import along with quantity of sugar consumed by Indians.
Jun 25, 2019 · As such, most investors look to trade sugar as a commodity on a short-term basis. It's rare to find stocks that trade on major U.S. exchanges and for companies which are focused on the sugar business.Get Price
Sugar Companies in India : Bannari Amman Group – One of the largest Industrial conglomerates in South India, Bannari Amman Group does manufacturing and trading of sugar.Get Price
from sugar cane are lower than that for sugar beet. India is the second largest producer of sugar in the world having a share of over 16 percent of world's sugar production after Brazil's 22 percent. In India, two grades of sugar namely S-30 and M-30 are produced where .
AB Sugar is a world leading sugar business - We operate across 29 plants in 10 countries and employ around 40,000 people.[PDF]Get Price
Containerized sugar trade accounts for a large part of Windsor Global Exim business globally. Majority of all our sugar export is generated by our experienced team in Brazil and India. Owing to Windsor Global Exim growth in the trade of REFINED, CRYSTAL, RAW sugar and its success in packing and distribution of sugar through out the worldGet Price
E.I.D. Parry (India) Limited is one of the leading Sugar Manufacturers in India. We engaged in the business of Sugar, Nutraceuticals and Biopesticides. EID Parry's have 9 sugar plants spread across South India.Get Price
Jan 24, 2019 · This report is a comprehensive research of sugar industry in India. The first two chapters of the report feature the country profile by giving general information on India and by thoroughly studying its economic state, (including key macroeconomic indicators and their development trends).Get Price


On December 15, 1962, Lawrence William Yanz opened a bar restaurant at the junction of Highway 55 and 61 in Hastings, MN called The Bierstube (def. Beer Parlor). The Bierstube original menu consisted of Reubens, Bratwursts, pop and 3.2 beer on tap with the famous sizzling heart steak (6 oz. sirloin) and delicious garlic toast to soon follow. Larry started with the open grill concept in 1962 and today you can check out four other still unique open grill Bierstubes in Inver Grove Heights, Oakdale, Red Wing and White Bear Lake.


A new collaboration
Do you like to cook? Do you like knowing where your food comes from? Are you interested in learning new techniques? Read on.
Last Saturday, I had the most wonderful beginning of a new collaboration I have undertaken with Loma Linda executive chef, restaurant consultant and culinary instructor Gerald Eggar, aka Chef Jerry. Using my kitchen and dining area, Chef Jerry educated, prepared and presented a group of eight people with a full course meal, beginning with the appetizer and ending with desert.
Michelin star home cooking
Chef Jerry travels all over Southern California, talking with and learning from small family farmers whose products largely serve a local market. He then incorporates their products and the knowledge he gains into an intimate culinary experience that is equal parts educational, entertaining and delicious. The ingredients for our evening’s meal included cactus (nopal), purple and white heirloom carrots, and fingerling potatoes from local Inland Empire farms.
In the course of the meal’s preparation, Chef Jerry discussed each ingredient and explained why he paired certain ingredients and the flavor profile that they create (cactus and bay scallops?). He also discusses his food preparation techniques and I, for one, learned some great knife handling skills that I can’t wait to practice more.
The “lesson” ended when we finished eating but Chef Jerry was gracious enough to stay to answer questions until the last guest left at 1 am! Everyone walked away from the evening stuffed — in both the literal and figurative sense. Learning about locally sourced produce, being introduced to new preparation techniques and eating beautiful food made from wholesome ingredients is my idea of a good time!
- Cactus and Bay Scallop Ceviche
- Chilled Dou of Watermelons Encrusted with Sesame Seeds
- Grilled Mediterranean Zucchini Cups stuffed with Sweet Potato Risotto and Pomegranate Jewels
- English Pea soup with Homemade Crème Fraiche
- Heirloom Carrot slaw with Toasted Almonds
- Roasted Chicken Breaste with Bi-colored Beet reduction, Accompanied by Mushroom and Swiss Chard Ragout and Roasted Potatoes
- Faux Poke of Grapefruit
Book your own class with Chef Jerry!
As I said at the top, this is a new collaboration between Chef Jerry and me.
If you have a group of friends or are a member of an organization who are looking for a fun and enriching activity to participate in together, book a cooking class with Chef Jerry at my home! We’d like to keep it intimate, so groups of 10 or fewer work best; although, we’re willing to make accommodations for larger groups if you talk to us in advance. Come and enjoy a cooking class at Ruthie’s with Chef Jerry, an evening of fellowship, education and nourishment.
Cooking classes with Chef Jerry include the following:
- locally sourced ingredients and education on their origin
- cooking lessons and food preparation techniques
- knife technique
- plating techniques
If you are interested in booking a class, contact us. In the contact form, select Cooking class with Chef Jerry under the heading What type of project do you have?


When thinking of food that represents spring, fresh new vegetables come to mind immediately. In Rome one of the most frequently seen spring vegetables are fresh fava beans, often eaten raw with pecorino cheese. A favorite springtime dish – almost a symbol of the beginning of spring – is vignarola. It consists of a mix of fave, fresh peas and artichokes that are sautéed in olive oil with spring onions. The name is said to come from the word vigna (grapevine) because the vegetables used were typically grown in the spaces between the grapevines. As in most Italian dishes, there is no one recipe written in stone: the vegetables are generally in equal proportion with the artichokes prepared Italian-style, outer leaves and fuzzy choke discarded until only the tender parts remain so that they can be sliced. The most traditional recipe also uses shredded lettuce. Some people add mentuccia (a wild mint similar to pennyroyal) and some versions contain guanciale or pancetta. It’s a simple, bright-green, fresh and delicious medley that can be a starter, main course or a side dish.
In Italy Carnevale means not only costumes, masks, playing jokes, parties and parades but also eating lots of sweets at a time of year when excess is celebrated. Most of these – like frappe (or chiacchiere), castagnole and cicerchiata – involve different forms of fried dough. Instead, the Neapolitan ricotta cake called migliaccio is a baked dessert. Its origins can be traced to the Middle Ages and its name derives from the Latin word miliaccium – the traditional bread made of millet flour. Up to the 1700s the term indicated a sweet made by peasants using millet and pig blood (considered particularly nourishing). The Catholic church discouraged the use of blood because it associated it with pagan traditions. Gradually it was substituted by the use of eggs and ricotta, eventually becoming today’s cake which is made with semolina flour. Traditionally the cake is cooked in a copper pan but nowadays it’s more common to see it in an aluminum cake tin. It’s a light(ish) cake, not too sweet, usually with a citrus fragrance. There is no one “original” recipe but this one makes a nice airy cake and a good way to participate in the revelries.


Can potato dregs be dried? Potato dregs can be dehydrated and dried, and customers have different dehydration and drying equipment for different final moisture requirements. Potato dregs dehydrator and potato dregs dryer are used in the mixed feed production line to promote more considerable economic benefits.
Zhengzhou Dingli supplies complete set of potato residue dewatering machine, dryer, mixing mixer and granulator, etc. to produce mixed dregs feed production line equipment to develop and utilize waste potato residue with higher economic value. The potato dregs dehydrator is recommended to use a belt dehydrator here, with high solid recovery rate, high dehydration intensity, and customized supply according to customer demand.
The potato dregs dryer uses a three-layer tumble dryer, which has a small footprint and a large processing capacity, so it can save a lot of land rent for customers with large processing capacity. The potato dregs drum dryer is easy to operate and has a low failure rate, which meets the needs of customers with high-load operations.
The economic benefits produced by the dry potato dregs that have been upgraded through the potato dregs dehydrator and dryer for mixed feed production are also considerable. Potato dregs have a high water content and are not allowed to leave the factory without treatment. Sewage pollution and solid waste pollution caused by the abandoned accumulation of potato dregs will bring certain losses to potato processing enterprises such as starch factories. It is not uncommon for some companies to be stopped and questioned for rectification. However, potato dregs are rich in nutrients, and they are used in the production of mixed dregs feed to greatly reduce the cost of raw materials. Dry dregs are also significantly different in price from wet dregs. Therefore, potato dregs drying is necessary and has considerable economic value.


Rice protein powder is one of the unknown protein supplements outside the vegan community. In spite of its lack of popularity, this type of protein offers a number of great benefits, which might make it the right addition to the daily diet. In order to understand what this protein powder is and how you are going to utilize it effectively in supplementing your nutritional needs, the following are the pros and cons you need to know:
* This is a natural protein source that is rich in fiber. The powder is derived from the brown rice and it carries all essential amino acids.
* It is hypoallergenic. This means that it can cause fewer allergic reactions as compared to other protein powders such as whey and egg. In addition, it is free of milk, yeast, soy, wheat, and other allergens that are known to cause the allergic reactions.
* Studies show that the body is able to utilize rice protein powder more effectively and efficiently than soy. However, you will find the two powders going for nearly the same price.
* It is vegan friendly. There are no byproducts or animal products included in this type of supplement. Majority of the supplements on the market contain various animal products.
* Mild and sweet flavor. This makes the powder is to use and blend with juice, water, and other mixers. In this way, you are able to create great-tasting protein drink.
* Available in various flavors. You will find the protein available in different flavors such as strawberry, vanilla, and chocolate. Although, it is not available in more exotic flavors, in the future it is likely to be produced with such flavors.
* It is not very effective in building muscle as compared to other protein supplements such as whey protein and other plant based powders that are easily available on the market.
* Very few companies currently manufacturing this type of powder. In addition, there are quite few snack options available such as drinks and bars.
* It generally provides less serving as compared to other animal based proteins.
You can learn more about rice protein powder at http://supplement-superstore.com/store


So after recovering from having my measurements and photos taken I now have my eating plan, with how many calories I need to eat each day and a breakdown of what percentage should be fats, protein, or carbs. It was a lot of info!
My guy tells me to download MyFitnessPal and assure me that from this app I can track my food pretty easy. Ok, how hard can this be?
Once home I download it and then enter the carbs, proteins, and fat percentages I am allowed. I start by scanning in some of my favorite foods. Wow after a couple of hours of messing around studying the variety of foods I eat, I realize that certain combinations that I had been eating could be the reason for weight gain. Never before had I tracked carbs, proteins, and fats – this was a real eye-opener.
One of the things I noticed is they wanted me to eat was eggs and yogurt both of which I never eat. I attempted to try some eggs; I don’t know what it is about them, but I always end up with an upset stomach when I have them. Now yogurt, I have always found horrible and could never see why someone would eat it, but I am on a mission to make a change, so I tried to find one I like. After testing a couple of flavors, I try a Dannon Greek Yoghurt – Toasted Coconut, OMG now that is good and has since become my go-to yogurt.


We recommend Big J Milling, they provide us with multiple types of flours year-round and have been able to easily scale with our growth over recent years. The flour we receive from Big J has been consistent and high quality year after year. They have been a great partner to work with and have always been more than willing to be flexible and help us out as needed.
Mary in Wyoming
“I just wanted to let you know that it’s great to find a bakers flour on the grocer’s shelf! All other available flours are low in protein and yours is wonderful for my homemade bread! Thank you for making it!”


WEDNESDAY, August 4, 2010 I just finished writing the first draft of my new novel, PIE. It’s with my editor, David Levithan now and while I wait for his comments, I’ve decided to try out the 16 pie recipes I’m including in the book. The recipes have come to me from all over the country and I’ve had a ball collecting them.Tonight I made peanutbutter raspberry cream pie. My friend Rachel Yoder sent me the recipe. Rachel is a teacher from New Berlin, IL whose school I visited a few years ago. This recipe is a Yoder family favorite. I served it to my son Nat and his friend Nick tonight and they LOVED it. It’s kind of like a peanutbutter and jelly sandwich and a glass of milk all whisked together into a pie. Yum! If you have a favorite pie recipe, please send it to me, or post it here on my BLOG.
THURSDAY, August 5, 2010 It’s a rainy day up in the Catskills. A perfect day for making PIE! I just pulled this blueberry pie out of the oven and the whole house smells wonderful. I hope that Natty and Nick have room for more pie. On FRIDAY, August 6, 2010 I tried out my friend Amy’s buttermilk pie. I swear I could have eaten this whole pie by myself. Not everybody was as crazy about it as I was though so I thought I’d better make a more traditional pie for the family dinner we had on Saturday. Hailey, my step daughter came for a visit so she and I made a sour cherry pie together. It was a big hit.
And as if we didn’t have enough pies to choose from, my friend Dan showed up on Sunday with the most delicious peach pie I’ve ever tasted. It takes a lot of time to make a peach pie with fresh peaches. You have to dip the peaches in boiling water to loosen the skins, but in the end it’s worth the effort because the taste is out of this world.
I have to say I’ve really been enjoying doing all of this baking.
And it’s been a lot of fun sharing recipes with friends. However, this week I’ll be here at the house with just Mia, our dog for company, and as much I think she might enjoying eating pies, I’m going to take a little break from baking for a few days.
AUGUST 23, 2010
The notes are back from my editor, David Levithan and I’m now hard at work on the 2nd draft of PIE. Does this mean I
have no time for baking anymore? Nope. This weekend I picked the last of the blackberries from the bushes near my house in the Catskills and whipped up an apple blackberry pie. My friend Dan taught me a new way to crimp the crust. What do you think?


Thick-It Powdered Instant Thickener
Thick - it: Has been highly recommended by doctors, speech- language pathologists and dietitian's for people with dysphagia in hospital, nursing home, rehabilitation facilities and at home.
Thick-it 2: Instant Food and Beverage Thickener produces any desired consistency quickly, easily and controllably without changing the taste or appearance of hot and cold foods and beverages
10 oz original 3516341 hd
32 oz original 3516358 hd
10 oz concentrated 3516820 hd
32 oz concentrated 3516374 hd
We Also Recommend


Corrosion resistance for industrial tooling in food and beverage15 December 2020
Bulk, high volume food and beverage production is one of the harshest manufacturing environments for industrial tooling and machinery. Often, what ends up on our plate and in our glass has been on a lengthy processing journey to ensure it is appetising, looks good, is convenient and is safe to consume.
Hot corrosive liquids, syrups and chemically active ingredients, abrasive raw materials, high temperatures and exceptionally high speeds are common elements to food and drink production. And some production processes require surprisingly delicate handling and mixing. As many food and beverage processes operate on high volume low profit margin mass production models, production and process engineers look for efficiencies in every step.
This combination of high performance under demanding conditions and optimising efficiencies means engineers often specify light metals, such as aluminium and its alloys, as tooling and machinery components. Properties such as high strength to weight ratio, thermal conductivity and ductility make light metals, with the right surface coating, optimal choices for industrial tooling in food and beverage production.
What industrial tooling and machinery is used in food and beverage production?
Most food processing and production is batch or continuous process and includes multiple stages. The scope of tooling and specialist machinery is huge, used to prepare, handle, process, cook / refrigerate / freeze, store and package food and beverage products. The products also need transporting, which typically requires high speed conveyors.
The first stage can often be preparing the raw materials, for example washing with saline solutions, heat and steam treatments for peeling, or mechanically sorting raw materials such as fruit according to size, colour and odour. Sorting may require delicate machinery and conveyors that can operate at high speeds. Agricultural goods, such as cereals, are highly abrasive, and have naturally acidic or alkali properties, so can be extremely corrosive, especially when the process includes heating and boiling.
Liquids can be found in many food and beverage production processes. Common high-volume industrial processes are brewing and soft drink manufacture, but others involving liquid ingredients include industrial scale sugar product production, confectionery and baked goods. Some fruit juices can have a pH as low as 2.7, which can be highly corrosive over time. The sorting machinery and conveyors must operate efficiently, delicately, at high speeds and withstand corrosion and abrasion.
Alongside the sheer scope of specialist tooling and range of raw materials, ingredients and operating conditions, is the need to be food safe. There are various hygiene regulations and standards, which can require food grade machinery to have antimicrobial and hydrophobic properties for self-cleaning.
PEO surface coatings for corrosion resistance of light metal tooling
Aluminium and its alloys are used throughout the food and beverage sector. Being chemically active, aluminium and its alloys are naturally corrosion resistant because they form an aluminium oxide surface coating when exposed to air that has ceramic-like properties. However, this coating does not provide sufficient protection from harsh, corrosive food and beverage applications.
Plasma electrolytic oxidation (PEO) is a surface coating technology that offers multiple solutions for materials and process engineers specifying food and beverage tooling. It uses an electrolyte bath and plasma over three distinct stages to form a ceramic-like duplex coating on light alloys.
Each of the three stages creates opportunities to uniquely adjust processing parameters to create bespoke coatings for the precise needs of the tooling component application. The multi-layered coating’s top layer is also highly porous. In addition to the substrate, uniquely, PEO incorporates the contents of the electrolytic bath in the surface coating.
PEO’s fine microstructure and surface texture create an ideal physical ‘key’ for top coats – resulting in much stronger adhesion of the top-coat than with hard anodised solutions. Such “duplex” systems combine the improved corrosion protection of both components in a synergistic way, resulting in unparalleled corrosion protection, and further extending the life of components.
The duplex layer and ability to introduce other properties enables engineers to specify additional properties. Wear resistance enhanced with hydrophobic coatings are desirable because they provide self-cleaning, antifogging and antifreezing properties, and help with corrosion resistance. Thermal barrier coatings can be introduced by using silica-rich electrolytes. Introducing titanium dioxide and additives into the electrolyte makes the PEO coating photocatalytic and therefore anti-microbial.
Finally, PEO is simpler and more straightforward to apply than many surface coatings and is suitable for bulk processing. As a result, large volumes of components can be coated cost effectively for food and beverage processing equipment.
To find out how PEO coating your food and beverage tooling and components can deliver competitive advantage for your business, download the whitepaper below or contact our team today.


6. Ndizi Nyama
Ndizi Nyama or green banana with meat or fish is another one of the delicious Tanzanian foods we are bringing on the table.
It is a stew of carrots, onions, bitter tomato, sweet pepper, banana, ladies finger, fish or meat. Once ready, it can be served either with rice or ugali.
7. Supu ya Ndizi
Plantain soup, locally known as Supu ya Ndizi, is a traditional Tanzanian dish made by pounding plantains to paste, then cooked in chicken stock.
It is usually served in soup bowls and seasoned with pepper and salt.


top of page
GOOD FOOD, DRINKS & GREAT COMPANY.
If you want to go all out for an outstanding BBQ meal, this grilled whole boneless chicken is the way to go!
Pretty good restaurant in the neighborhood.
I liked the food and prices and the staff is very helpful and friendly.
One of my go-to spots when I want Mediterranean food. Never had anything at this place that wasn't good.
WHAT OUR CLIENTS SAY
LATEST NEWS & BLOG
BEST SALAD INGREDIENTS
bottom of page


Organic Rice Syrup Market: Market Outlook
Organic rice syrup is a sweetener which is utilized in various food and beverage applications. It is majorly used as a sugar alternative as it is fully glucose containing sugar. It is produced from fermenting the organic rice without using synthetic agents and pesticides that make this syrup safe and acceptable to the consumer of all age groups. The organic rice is produced from pesticides and fertilizer free farming which results the production of high-quality grain. Due to its inherent characteristics of being gluten-free, natural, organic, non-GMO, and allergen-free organic rice syrup has wide application in food and beverage industries. It is suitable for ‘vegan’ and ‘vegetarian’ foods because of being produced from plant source. Organic rice syrup is used as a sweetener in various applications such as in cereals, snacks bar, tea, coffee, juices, bakery products, honey substitute and many others. Additionally, it is considered as a healthy hypo-allergenic diet supplement that helps in fighting diabetes and other diseases.
To Get Free Sample Request Visit @ https://www.persistencemarketresearch.com/samples/21856
Rising demand for sugar alternative is flourishing the demand of organic rice syrup
The organic rice syrup market is driven by the growing demand for the sugar substitute products. Consumers are being aware regarding the health concerns over the sugar consumption which led them to use the sugar alternative products. Increasing health diseases such as diabetes, high blood pressure, and various heart diseases have resulted in finding the alternatives like rice syrup. Moreover, another considerable factor in the growth of organic rice syrup market is that it is produced from organic rice which is free from pesticides or fertilizers, chemicals, and other synthetic agents which makes it the high quality sweetener. Furthermore, organic rice syrup doesn’t contains the fructose which is associated to the different health consequences such as insulin resistance, fatty liver, and others.
Organic Rice Syrup Market: Segmentation
On the basis of raw material, the global organic rice syrup market has been segmented as
On the basis of end use, the global organic rice syrup market has been segmented as
On the basis of distribution channel, the global organic rice syrup market has been segmented as
For More Details and Order Copy of this Report Visit @ https://www.persistencemarketresearch.com/checkout/21856
Organic Rice Syrup Market: Key Player:
Some of the prominent players operating in organic rice syrup market include Suzanne’s Specialties, Nature’s One, Inc., Wuhu Deli Foods Co. Ltd., Axiom Foods, California Natural products (CNP), ABF Ingredients, Cargill Incorporated, Archer Daniels Midland and Wuhu Haoyikuai Food Co. Ltd., Gulshan Polyols Ltd., and others.
Opportunities for Market Participants in the Organic Rice Syrup Market-
Since the demand for healthy sweetener is growing at the global level, the market participants will be getting a potential opportunity in the global organic rice syrup market during the forecast period. Furthermore, growing demand for organic food products is increasing the use of organic food ingredients including the organic rice syrup. This is further creating the favorable market scenario for the manufacturer of organic rice syrup market.


Viewing posts tagged diet
It's our 6 month Ketoversary!
In June 2017 I weighed 220 pounds......and today my weight was....... 174!!!!!!!! I've lost 46 pounds on the Ketogenic diet in a period of 6 months. I went from a size 18 to 12, but now 12 is getting loose on me, and I'm hovering between 10-12. My goal is size 6-8 in the next 6 months. Maybe in two years I'll manage to become a 4? I'll take that!
Here's just a slightly embarrasing picture of a before and after, the difference is crazy! I mean I know I had a baby and all, but with my previous kids losing weight after a newborn didn't come easy for me as I wasn't able to breastfeed (which apparently makes you lose crazy weight). So I was at a disadvantage there, but the Ketogenic diet saved me and I managed to lose a good amount of baby weight. My goal weight is around the 140's, so I have a good thirty something more to lose.
Honestly losing this weight was only difficult the first three months, when my sugar cravings were sky high. Hubby never had any difficulty with this diet because he doesn't have a sweet tooth like me, and he gets more excited over bacon and cheese than cupcakes. Me, on the other hand, I LOVE MY CUPCAKES! I'm so glad I discovered how to make Keto mug cakes and Keto cookies as they helped with the cravings somewhat.
I get a lot of questions about my macros, and I'm not sure if the way I diet is considered "lazy keto" but, it does work for me. Personally, I don't keep track of my macros. If you asked me how many grams of carbs I eat per day I wouldn't be able to tell you. I do look on the nutrition labels to make sure that whatever I'm eating is either 5g of carbs or below, and I pour butter on everything. Coconut oil and heavy cream are my best friends. I will never be that person who weighs her broccoli to keep her macros in check.
A lot of people start this diet due to wanting to become healthy or for some medical reason, like epilepsy, migranes or diabetes. I purely started it to LOOK GOOD and get skinny. Healthwise I could care less. Ya that sounds bad and all but I wanted results and I wanted them fast, and this seemed like the perfect diet for that.
As I continue to lose weight I feel more and more comfortable in my own skin. That is my ultimate goal- to feel good about myself. Even if I don't ever manage to be in the 140's, it's not a big deal as long as I feel good. It's all about becoming the best versions of ourselves, and that is what I strive for every day.
This is our 5th month Ketoversary, and I think I've lost quite a bit, but we forgot to weigh ourselves again this month! I don't know exactly how much we have lost, but I can tell I've lost some weight this past month because the pants that were a bit too tight on me a few weeks ago suddenly feel loose!!!! (HAPPY DANCE!!!!!) Hubby's pants are literally falling off, even with his belt on the tightest notch! I'm so excited about our clothes getting looser that I don't know what to do with myself.
Next month, for our 6 month Ketoversary I'll maybe put up some before and after pictures and give you a better idea of my weight and how much was lost.
Here are most all the foods we ate on our fifth month:
I also baked some treats! A Keto mug cake, Keto brownie cookies, Parmesan crisps, and Keto cheesecake pumpkin pie, which to me tasted ALMOST like a real (crustless) pumpkin pie.
This losing weight thing is HARD!!!!!!!!
I'm approaching the third month of eating Keto, still dreaming of carbs every night, and slowly being drained of motivation. Losing 14 pounds the first month was great and all, but I'm just so impatient to lose the rest of my 50 something pounds of baby weight. Some days are harder than others, especially when I'm making a carb rich meal for my kids, which I of course cannot touch. Or when it's Sunday morning and I'm making pancakes or french toast.....the smell in the kitchen KILLS ME!!!!
Right now I only have two outfits that fit me, and I refuse to buy new clothes until I'm at my goal weight. That's my self punishment. I do NOT deserve a shopping spree at this weight.
Last time I went on the keto diet it was only the first three months that were hard, so I'm just really trying to pull through. Losing weight is more of a mindset and requires mental strength and discipline. It's really all about the discipline. So when I'm dying inside for a cupcake I just look at some "fat memes" and they make me feel better.
The ultimate weight loss motivation for me is looking at pictures of myself pre pregnancy and comparing them to the weight I am now. It's RIDICULOUS! It's like I'm a totally different person. But watch out......SHE is coming back summer 2018.
I think it will take me maybe a year and a half to get back to that as long as I continue to eat fat and NO sugar or carbs. I've done this before so all I need to do is just continue doing what I'm doing and the pounds will eventually melt off. I remember pre-kids era one of my coworkers told me that I should just embrace my weight, and accept my body type and genetics, and just be comfortable with the way I am. Um NO THANK YOU! That's like the ultimate demotivator. Wait is that a word? Demotivator? I digress.
Right now it's just hard. Hubby has an easier time on this diet because he prefers salty to sweet and loves eating his bacon sausage and cheese. I, on the other hand, miss my cupcakes.
Anyone else going through this torture? Can anyone sympathize? How do you keep motivated?
The one thing that can either make or break Keto is
Meal prep is a pain in my behind but it absolutely must get done, because if it doesn't there's just no way I'll have time to cook every day. While the boys are in school and while baby is napping is when I start the meal prep process- yes, it is a process, and a complete nuisance.
Here's how it's done:
INSPECT / WASH / CUT / STORE all veggies and leafy greens: I cannot tell you how many times I've found critters in the lettuce, dirt, bugs in my broccoli, etc. So now I go through each individual lettuce or vegetable and I inspect it in detail (you have to look under the folds too) and then I wash it and cut it and then store it. For lettuce, depending on how big my batch is, it pretty much takes up an entire hour. Call me OCD but you don't want to come across and aphid in your salad. Yuck.
Doing all this makes it easy to whip up a salad in no time. Top with low carb and full fat salad dressing and you've got a delicious dinner side.
Prepping MEAT: Different meats have different methods of prep. The meats that we eat the most are ground beef, chicken breast, flank steak and salmon.
I prep my ground beef by chopipng up onions in a food processor and mixing the onions into raw meat with my hands (while wearing gloves of course). Then I add all kinds of seasoning to it, cover it up and put it in the fridge until dinner time when I'm ready to cook it. If I'm making meatballs or burgers I'll add an extra step of rolling the meat into balls or patties and then will store it in the fridge.
If I'm making taco beef I'll make a bigger batch, cook it, and then store portions of two into ziplocks and will freeze them for those busy days when there's no time to cook.
The way I prep salmon is by cutting it into strips of portions for two, and then coating each side with seasoning. Then I'll put the portions into ziplocks and throw them in the freezer. Then on a day where we will have fish for dinner I'll defrost it during the day, and throw it in the oven for 20 minutes.
For prepping the flank steak I like to cut the steak in half, and freeze both halves in separate ziplocks till I'm ready to use them. Then I'll defrost it the night before, and I'll prep it more early in the morning where I will cut it up into strips, mix the strips of steak with all kids of seasoning (it's really all about the seasoning) and then throw it in the crockpot with other ingredients and cook it on low for 11 to 12 hours.
Prepping chicken is by far the easiest. I will usually just throw it in the crockpot along with other ingredients and will have it cooking for 8 hours. Then when it's done I like to shred it, add salt and drench it in butter. Soooo good. If I'm making chicken stir fry I will chop up the chicken, coat it in seasoning and oil and store it in the fridge till I'm ready to fry it. For some reason, chicken does not taste good when it's reheated the following day so for that reason we don't keep it.
Prepping EGGS: Hubby ordered an instant pot so I'm SO EXCITED for it to arrive so I can start using it to make hard boiled eggs. If I know I'm having a super busy day I will make deviled eggs the night before, as they keep well in the fridge and are good eaten cold.
What helps meal prep is having a MEAL PLAN. You can't prep if there is no plan!
I have a white board calendar that I will use to plan dinners, because every day for lunch I pretty much eat the same thing- eggs.
It has been one month since I started Keto / LCHF and it is getting HARD now. The first two weeks were ok, however the third and fourth week was when Keto flu hit and when I experienced the strongest cravings EVER.
Right now my cravings are at an all time high- BUT I am handling it well due to the amount of kids I have. I don't have time to sit and daydream about sweets. Instead I'm running around the entire day (I literally don't have one minute to sit, like ever) taking care of the kids and when I'm not taking care of the kids I'm doing chores and meal prep and cooking and cleaning and sometimes updating this blog. I will often forget to eat and won't have enough time to eat and so will just quickly down a slice of cheese and continue running around the house like a crazy person. Forget getting a gym membership- these kids have me running up and down the stairs a hundred times a day and they are my very own personal trainers!
So me and hubby have decided to weigh ourselves monthly instead of weekly. We know all the weight will come off eventually so instead of obsessing over it weekly we chose to just do it once a month, at the beginning of the month.
After the first month of Keto I have lost 14 pounds, and hubby has lost 8 pounds. I only have about 56 more pounds to go, and it's not really that obvious I've lost any weight because I was so heavy to begin with. We are just going to keep at it.
Here is a glimpse of what we have been eating during this month:


BESTMIX® Food is a software tool for managing recipes and ingredients and for creating product specifications. It is a central database for the R&D and QM departments that can also serve as a supplement to enterprise resource planning systems, whereby interfaces to all common ERP systems can be implemented.
Functions of BESTMIX® Food:
Manage ingredient data
- Manage nutritional data, allergen status, properties such as GMO, kosher, organic...
- Manage declaration descriptions of ingredients in multiple languages
- Link electronic documents such as ingredient specifications, quality reports, etc. from suppliers, laboratories and others....
- Assign availability and backup levels
- Store and use laboratory data
Manage the recipes
- Manage multi-level recipes (ingredients, semi-finished products and sub-recipes).
- Online calculation of the recipe's nutritional values (for 100 g or 100 ml)
- Define portions and compare nutrient content with GDA or RDA
- Establish operational rules and conditions for the recipes (process loss, evaporation, optimization...)
- Check the allergen status- reuse existing recipes
- Document the history of the recipes through versions and archiving
- Run a batch process to replace ingredients or change parameters for several selected recipes (mass change)
- Manage the packaging data
- Create products, with EAN code and other data
- Extensive search function- function of price optimization of recipes considering restrictions
Create product specifications
- BESTMIX® Food automates the creation of your product specifications
- Designs document templates with a specification layout according to customer requirements
- Automates the creation of 'ingredient lists' and 'QUID' ingredients (according to EU regulation)
- Defines the sub-declaration for semi-finished products and ingredient categories
- Defines the nutrient content for the printout
- Selects the nutrient information for portions with GDA or RDA
- Defines the allergen declaration
- Adds product info like minimum shelf life, storage, preparation...
- Generates multilingual specifications
- Links specifications with customers
- Manages different versions of the product specification
Advantages of using BESTMIX® Food
- Savings in raw material costs
- Acceleration of the development phase
- Time savings when creating product specifications
- Increased data security
- Facilitates certifications and audits
- Higher efficiency and lower costs for R&D and QM departments
- Optimal integration with existing IT solutions
The Food Industry Research & Development and Quality Management Departments


Do you ever get the feeling that you want to change something and finally lose a few kilos? Then apple cider vinegar can help you with that. The acidic food has some health benefits that it can use to aid in your endeavor.
Of course, the vinegar is not a miracle cure and will not help you to get your dream figure in a few days. However, combined with a healthy diet and adequate exercise, it can be helpful. In the following article we will show you how apple cider vinegar works, what benefits it offers, what you should consider and how you can consume the vinegar.
the essentials in brief
- Apple cider vinegar is produced from the alcoholic fermentation of apple juice. It can be used to season salads or sauces, but it is also very popular diluted with water.
- The vinegar is said to stimulate digestion and metabolism. In addition, consuming apple cider vinegar before meals reduces appetite.
- You should never consume apple cider vinegar by itself. There are a number of drinks you can prepare to take the apple cider vinegar.
Definition: What is Apple Cider Vinegar?
Before defining apple cider vinegar, it should be clarified what vinegar basically is. Vinegar is a product of the alcoholic and acetic fermentation of a sugary solution. Apple cider vinegar is a vinegar made from the alcoholic fermentation of apple juice with subsequent acetic fermentation. (1) The apple juice thus represents the sugary solution.
Background: What you should know about losing weight with apple cider vinegar
In order to support you in your project, we have answered some important questions below that you should read carefully in order to have enough knowledge about this topic.
How does apple cider vinegar work to lose weight?
Basically, it has to be said that the scientific evidence regarding losing weight with apple cider vinegar is not yet very generous. However, there are some insights that have already been found. Animal studies have found that apple cider vinegar intake prevents fat deposits and improves metabolism. People also report feeling full after a meal by consuming apple cider vinegar. (2)
In addition to the intake of apple cider vinegar, it is of course necessary that you eat a healthy diet and get enough exercise. Unfortunately, apple cider vinegar is not a miracle cure and cannot reduce your weight with an unhealthy diet, it is helpful as an additional support.
Is Apple Cider Vinegar Healthy or Unhealthy?
It's not that easy to say. Of course, it depends on how much apple cider vinegar is consumed. In general, it can be said that apple cider vinegar activates and promotes intestinal movement. This can be expressed, for example, in the frequency of bowel movements. (3)
Whether apple cider vinegar is healthy or not can be said in general terms. It depends on the application and the dosage. (Image source: Louis Hansel / unsplash)
Of course, this can affect health. In addition, studies show that the consumption of apple cider vinegar, combined with a calorie-restricted diet, has reduced weight, especially in overweight people. (4)
The negative effects of apple cider vinegar should not be overlooked. You should be careful with the dosage, especially if you have a sensitive intestine or stomach. In order not to irritate your throat, you should not take the apple cider vinegar pure. (5)
What Happens When You Consume Too Much Vinegar?
First of all, it must be said that vinegar should only be taken diluted. Otherwise, the high acid content can attack the tooth enamel. (2) Here is a little tip from us.
Never drink apple cider vinegar straight.
Rinse your mouth after consuming apple cider vinegar and wait at least half an hour before brushing, otherwise you will be brushing away your tooth enamel. We will show you how to take the apple cider vinegar in a later part.
What recipe can I use to lose weight with apple cider vinegar?
If you want to make it super easy for yourself, you can simply drink a glass of lukewarm water with a teaspoon or two of apple cider vinegar. However, this drink is not very tasty, especially if you are not a big fan of vinegar. We will show you a little later how you can spice up the drink and make it taste better.
When should I drink the apple cider vinegar to lose weight?
There is no clear guideline on this question. On the one hand, you could drink the apple cider vinegar on an empty stomach in the morning. If that doesn't go well with your stomach, you can also have an apple cider vinegar drink before every meal. This is supposed to curb the appetite a little and promotes digestion, which means that the food is used better and faster.
What home remedies help you lose weight?
The best way to lose weight is to eat healthy and get enough exercise. But there are little helpers who can support the whole thing. In general, vinegars are a good home remedy that can be used. In addition to the apple cider vinegar we mentioned, pomegranate vinegar can also be used, for example. (6)
Another simple tip is to drink enough water. This stimulates the metabolism and the feeling of hunger is somewhat satisfied. In addition, water contains no sugar and should therefore be preferred to soft drinks and other sweetened beverages.
Not a home remedy that you can take, but what helps a lot is to relax. The stress hormone cortisol increases the craving for food and slows down the metabolism. So it does exactly what you don't want it to do. So try to get through the day as stress-free as possible.
What are your experiences with losing weight with apple cider vinegar?
Experiences about the consumption of apple cider vinegar show that it is not a miracle drug that can help you lose a lot of pounds in a very short time. Still, lowering blood sugar levels and insulin response is a positive component of taking apple cider vinegar. (7)
It is also reported that drinking apple cider vinegar beverages can reduce heartburn and similar symptoms. Not only is apple cider vinegar good for digestion, but it can also help with other things like leg cramps. (8th)
Lose weight with apple cider vinegar: The best tips & tricks for losing weight with apple cider vinegar
As already mentioned, you should never consume apple cider vinegar pure, as this could have negative effects on your health. Since water mixed with apple cider vinegar doesn't really taste good, we've created some recipes for you to make the drink tastier.
Of course, you can also try your own creations at any time. Another tip is to use the apple cider vinegar in your salad dressing. Be careful not to use too much so it doesn't get too acidic. Refined with a little olive oil, your salad will taste excellent.
Recipes for losing weight with apple cider vinegar
Before using the apple cider vinegar, it is important to shake the bottle that contains the vinegar. In this way you ensure that all the ingredients of the vinegar are in your drink. In the following we will show you how you can conjure up your apple cider vinegar drink so that it tastes a little better.
|apple cider vinegar and lemon||Mix about 400 ml of lukewarm water with the juice of half a lemon and a tablespoon of apple cider vinegar. (9) This drink is especially suitable for people who like it sour.|
|apple cider vinegar and ginger||Bring 1200ml of water to a boil. Peel 100g ginger and cut into slices. Let the ginger simmer for two minutes and then let it soak in the water for about 20 minutes. Strain the ginger and mix the water with 70ml apple cider vinegar. Be careful not to steep the ginger for too long, otherwise the drink can become very spicy.|
|apple cider vinegar and honey||Mix two teaspoons and one teaspoon of honey with about 250 ml of lukewarm water. It is important that the water is not too hot, otherwise the valuable vitamins in the honey will be destroyed. This drink is very good for those who find apple cider vinegar too acidic.|
|apples and cinnamon sticks||Heat a liter of water, it should not boil. Cut one or two green apples into small pieces and add them to the water. Now add one or two cinnamon sticks. Let this mixture steep for ten minutes and then put it in the fridge for at least two hours. The cinnamon stimulates blood circulation and boosts fat burning.|
|Apple Cider Vinegar, Ginger, Cinnamon Sticks, Lemon, Honey||You can conjure up a delicious drink from all the ingredients mentioned. Use a liter of water and boil it. Add about 80 g of peeled and chopped ginger and leave to stand for 20 minutes. After 10 minutes you can add two cinnamon sticks. Then add the juice of a whole lemon, a tablespoon of apple cider vinegar and half a tablespoon of honey. This recipe is especially useful if you don't like the taste of apple cider vinegar at all. The taste is almost completely masked by the many different ingredients.|
It is best to try out what you like and what you can eat for a longer period of time without having to force yourself to do so.
Lose weight with apple cider vinegar capsules
When researching this topic, one often finds the use of apple cider vinegar capsules. These usually contain apple cider vinegar powder, apple pectin, apple fiber and acerola. In addition, folic acid, pectins, minerals and the essential B vitamins B1, B2 and B6 are added to the capsules. (10)
The effect of apple cider vinegar capsules has not yet been medically confirmed. (Image source: Pixabay / pexels)
In contrast to the consumption of liquid apple cider vinegar, the effects of the capsules on weight have not been scientifically proven. However, they are said to have a fat-releasing effect. They are also said to stimulate the metabolism.
Regarding the dosage of apple cider vinegar capsules, you should always stick to the amount specified by the manufacturer. By adhering to the recommended daily dose, side effects can be prevented. The daily dose depends on the concentration of the apple cider vinegar and the other ingredients.
What you should consider when buying apple cider vinegar
To benefit from apple cider vinegar, there are a few things you should consider when purchasing the vinegar. It is very important that the mother vinegar is included and that the apple cider vinegar is naturally cloudy. It should also be unprocessed and unfiltered. This will ensure you are getting the health-promoting ingredients in apple cider vinegar.
Make your own apple cider vinegar
If you want to be sure that your apple cider vinegar is of the best quality, you can make your own. You don't need many ingredients for this, but all the more time. So you should definitely be patient.
Do you have an apple tree in your garden? The apples are perfect for making your own apple cider vinegar. (Image source: lumix2004 / pixabay)
To make the apple cider vinegar you will need 10 pounds of whole apples, 8 tablespoons of sugar, large mason jars, and some very clean kitchen towels. Of course you can adjust the amount depending on how many apples you have available. In the following we will show you how to prepare your own apple cider vinegar.
|Step 1||It is best to wash the containers in a dishwasher. In this way you ensure that there are germs in the container and that your apples cannot go moldy later|
|step 2||Cut the apples into small pieces and put them in your bowls. Here you can use the whole apple.|
|step 3||Mix the sugar with the apples and cover the jars with a clean cloth. Air should be added to the mixture to allow fermentation to occur. Place the containers in a warmer, darker room|
|step 4||Now the waiting begins. The mixture should stay in place for about 10 to 14 days. You can stir the mixture again and again.|
|step 5||Once the apples have a sour smell and have sunk to the bottom in a liquid amount, you can move on. Pour the liquid through a clean kitchen towel into a new container. In this way, the liquid is filtered very finely. Now it's time to wait again.|
|step 6||After four to six weeks, the apple cider vinegar is ready. It should be naturally cloudy and smell like vinegar. You can now bottle the vinegar using a strainer.(11)|
As you can see, making your own apple cider vinegar is actually not a big deal. You might want to try an experiment. Homemade items always make a great gift.
Other positive effects of apple cider vinegar
In addition to the benefits mentioned above, apple cider vinegar has other positive health effects. Apple cider vinegar can inhibit inflammation, relieve itching and improve impure, inflamed skin . It also makes the hair shine and limits the skin's sebum production.
Because of its effects, apple cider vinegar is almost a miracle cure.
Additional benefits include strengthening the immune system and promoting wound healing. Another positive aspect of apple cider vinegar is that it promotes blood flow and has a detoxifying effect. (12)
Hopefully we were able to answer your questions about losing weight with apple cider vinegar. As you can see, apple cider vinegar can be used in many ways, not just for losing weight. As we mentioned, apple cider vinegar is not the key to weight loss success. Make sure you eat a healthy and balanced diet, which has many other positive effects on your life in addition to losing weight.
A certain amount of exercise not only helps you lose weight, but it also improves your mental health. So conquer your weaker self and try to integrate sport into your routine. It is also important that you do not go hungry. This creates stress in the body and you will lose less weight than with a healthy diet.
- Leah AGH (1989). Downing DL (eds) Processed Apple Products. Source
- Robert H Shmerling, MD. (2020). Apple cider vinegar diet: Does it really work? Source
- European Food Safety Authority (EFSA). (2009). Scientific Opinion on the substantiation of health claims related to apple cider vinegar and bowel motor function (ID 1377) pursuant to Article 13(1) of Regulation (EC) No 1924/20061 Source
- Solaleh Sadat Khezri, Atoosa Saidpour, Nima Hosseinzadeh, and Zohreh Amiri. (2018). Beneficial effects of Apple Cider Vinegar on weight management, Visceral Adiposity Index and lipid profile in overweight or obese subjects receiving restricted calorie diet: A randomized clinical trial Source
- Silke Hamann. (2021). Apple cider vinegar is so healthy Source
- Abdenour Bounihi, Arezki Bitam, Asma Bouazza, Lyece Yargui, and Elhadj Ahmed Koceira. (2017). Fruit vinegars attenuate cardiac injury via anti-inflammatory and anti-adiposity actions in high-fat diet-induced obese rats Source
- Mag. Stephan Lederer, Bakk., MSc. (2021). Drink apple cider vinegar: 12 effects, weight loss and experiences Source
- Richard Hartmann MSc. (2020) Lose weight with drinking apple cider vinegar? Experiences + purchase recommendation Source
- Hannah Frey. (2018). Apple cider vinegar - why is this fruit vinegar so important for health? Source
- Klaus-Peter Tesch. (2020). Apple cider vinegar capsules - dosage and effect Source
- Nick G (2017). Here's how you can make your own apple cider vinegar Source
- Sabine Schroer. (2019). Apple cider vinegar as a home remedy Source