Understanding Chow Chow Dietary Needs
Just like humans, Chow Chows require a balanced diet to maintain their health and wellbeing. Understanding the specific dietary needs of your Chow Chow is crucial in ensuring they lead a healthy and happy life.
- Importance of a Balanced Chow Chow Diet
- Specific Nutritional Needs of a Chow Chow
- How Chow Chow Food Balance Affects Their Health
A balanced diet is essential for your Chow Chow’s overall health. It provides the necessary nutrients that your pet needs to grow and thrive. A balanced diet can help prevent obesity, maintain a healthy coat and skin, strengthen the immune system, and support overall health. According to Wikipedia, Chow Chows are prone to certain health conditions such as hip dysplasia and entropion. A balanced diet can help manage these conditions and prevent further complications.
Chow Chows have unique nutritional needs compared to other breeds. They require a diet rich in protein to support muscle development and maintenance. They also need a moderate amount of fats for energy and a small portion of carbohydrates for digestion. Vitamins and minerals are also essential for their immune system and overall health. It’s important to note that Chow Chows have a lower metabolism compared to other breeds, so they require fewer calories per day.
The balance of food in your Chow Chow’s diet directly affects their health. An imbalance in their diet can lead to obesity, skin and coat problems, and other health issues. For instance, too much protein can lead to kidney problems, while too much fat can lead to obesity. On the other hand, a diet lacking in essential nutrients can lead to deficiencies that can affect their immune system and overall health. Therefore, it’s important to provide a balanced diet that meets all their nutritional needs.
In conclusion, understanding your Chow Chow’s dietary needs is crucial in maintaining their health and wellbeing. A balanced diet rich in essential nutrients can help prevent health issues and ensure your pet lives a long, healthy life.
Creating a Healthy Diet for Your Chow Chow
Creating a balanced and nutritious diet for your Chow Chow is crucial for their overall health and well-being. Here are some of the best foods you can include in their diet:
Best Food for Chow Chow
- Recommended proteins for Chow Chow diet
Proteins are essential for your Chow Chow’s growth and muscle development. Some of the best sources of protein for your Chow Chow include chicken, turkey, fish, and beef. Remember to cook these proteins thoroughly to avoid any potential health risks.
- Beneficial carbohydrates for Chow Chow nutrition
Carbohydrates provide your Chow Chow with the energy they need to stay active and playful. Whole grains like brown rice, oats, and barley are excellent sources of carbohydrates. These grains are also packed with fiber, which aids in digestion.
- Essential fats in Chow Chow diet
Fats are necessary for your Chow Chow’s skin health and coat shine. Foods rich in Omega-3 and Omega-6 fatty acids, such as fish oil and flaxseed, can help maintain a healthy coat and skin. Always consult your vet before adding any supplements to your pet’s diet.
- Vitamins and minerals for a Chow Chow’s health
Vitamins and minerals play a vital role in your Chow Chow’s overall health. Fruits and vegetables like apples, carrots, and spinach are rich in vitamins and minerals. However, remember to introduce these foods gradually and in moderation to avoid upsetting your pet’s stomach.
Remember, every Chow Chow is unique and may have different dietary needs. Always consult with a veterinarian before making significant changes to your pet’s diet.
Chow Chow Diet Tips
When it comes to maintaining the health and vitality of your Chow Chow, diet plays a pivotal role. Here are some tips to help you manage your Chow Chow’s diet effectively:
- Portion Control and Meal Timing
- Transitioning to a New Diet
- Monitoring Your Chow Chow’s Weight
It’s crucial to pay attention to the amount of food your Chow Chow consumes. Overfeeding can lead to obesity, a common issue in this breed. Ideally, adult Chow Chows should be fed twice a day. Puppies require more frequent meals – three to four times a day. Always follow the feeding guidelines provided on the dog food packaging or consult with your vet to determine the right portion size for your pet.
Changes in diet should be gradual to avoid upsetting your Chow Chow’s stomach. Start by mixing a small amount of the new food with the old, gradually increasing the proportion of the new food over a week. This slow transition will help your Chow Chow adjust to the new diet without any digestive issues.
Regular weight checks are essential to ensure your Chow Chow is maintaining a healthy weight. Sudden weight gain or loss could indicate a health problem and should be addressed with your vet. Regular exercise, along with a balanced diet, can help keep your Chow Chow’s weight in check.
Remember, every Chow Chow is unique and may have specific dietary needs. Always consult with a veterinarian for personalized advice on your Chow Chow’s diet.
Foods to Avoid for Your Chow Chow
As a Chow Chow owner, it’s essential to know what foods can potentially harm your pet. Certain foods can trigger allergies, while others can be outright toxic. Let’s delve into the common food allergies in Chow Chows and how to identify them.
Common Chow Chow Food Allergies
Just like humans, Chow Chows can also suffer from food allergies. These allergies can cause discomfort and health issues, so it’s important to identify them early.
- Identifying food allergies in your Chow Chow
- Common allergenic foods for Chow Chows
Food allergies in Chow Chows can manifest in various ways. Some common signs include excessive itching, skin rashes, vomiting, diarrhea, and chronic ear infections. If you notice any of these symptoms, it’s best to consult with a vet immediately. They can perform tests to confirm whether your Chow Chow has a food allergy and identify the specific allergen.
While every Chow Chow is unique, some foods are known to commonly cause allergies. These include beef, dairy, wheat, egg, chicken, lamb, soy, pork, rabbit, and fish. If your Chow Chow shows signs of an allergic reaction after eating any of these foods, it’s best to remove it from their diet and consult with a vet.
Remember, a healthy Chow Chow is a happy Chow Chow. By being aware of potential food allergies and knowing how to identify them, you can ensure your furry friend stays in the best health possible.
Potentially Harmful Foods for Chow Chows
Chow Chows, like all dogs, have specific dietary needs. While they can enjoy a variety of foods, there are certain items that can be harmful to them. It’s essential to know what these are to ensure your furry friend stays healthy and happy.
- Human foods that are toxic to Chow Chows
- Chocolate: This sweet treat contains theobromine, a substance that can cause heart problems and nervous system damage in dogs. Learn more about theobromine poisoning here.
- Onions and Garlic: These common kitchen ingredients can cause anemia in dogs by damaging their red blood cells.
- Grapes and Raisins: These fruits can cause kidney failure in dogs. Even a small amount can be harmful.
- Alcohol: Even small amounts of alcohol can cause significant damage to a dog’s liver and brain.
- Ingredients to avoid in commercial dog food
- By-products: These are often low-quality proteins that can be hard for your dog to digest.
- Artificial Colors and Preservatives: These can cause allergic reactions and other health problems in dogs.
- Corn and Wheat Gluten: These are cheap fillers that provide little nutritional value and can cause allergies in some dogs.
- BHA and BHT: These artificial preservatives have been linked to cancer. Learn more about BHT here.
While it may be tempting to share your meal with your Chow Chow, some human foods can be toxic to them. Here are a few to avoid:
Not all commercial dog foods are created equal. Some contain ingredients that can be harmful to your Chow Chow. Here are a few to watch out for:
By avoiding these harmful foods and ingredients, you can help ensure your Chow Chow lives a long, healthy life. Remember, when in doubt, it’s always best to consult with your vet.
Customizing Your Chow Chow’s Diet Plan
When it comes to the health and happiness of your Chow Chow, diet plays a crucial role. Each stage of your Chow Chow’s life comes with its own dietary requirements and considerations. Let’s take a closer look at how to customize your Chow Chow’s diet plan according to their age.
Considerations for Puppies, Adults, and Senior Chow Chows
From the playful puppy stage to the dignified senior years, your Chow Chow’s dietary needs will change. Here’s what you need to know:
- Dietary adjustments for Chow Chow puppies: Chow Chow puppies are full of energy and need a diet rich in protein to support their growth. It’s important to feed them specially formulated puppy food that contains the right balance of nutrients. This includes a good mix of proteins, carbohydrates, fats, vitamins, and minerals. Remember, overfeeding can lead to obesity, so stick to the recommended portion sizes.
- Maintaining a healthy diet for adult Chow Chows: As your Chow Chow matures, their metabolism slows down. This means they need fewer calories but still require a balanced diet. Adult Chow Chows should be fed high-quality dog food that’s rich in lean proteins, healthy fats, and low-glycemic carbohydrates. Regular vet check-ups can help ensure your Chow Chow is maintaining a healthy weight.
- Special dietary needs of senior Chow Chows: Senior Chow Chows often have unique dietary needs. They may require food with lower calories, higher fiber, and additional supplements to support joint health. It’s also essential to monitor their weight closely, as obesity can exacerbate health issues in older dogs. Always consult with your vet to adjust your senior Chow Chow’s diet as needed.
Remember, every Chow Chow is unique, and their dietary needs may vary based on their health, activity level, and individual preferences. Always consult with a veterinarian to create the best diet plan for your furry friend.
Addressing Health Issues Through Diet
When it comes to the health of your Chow Chow, diet plays a significant role. A well-balanced diet can help manage and even prevent certain health issues. Here, we will discuss two key areas where diet can make a significant difference: overweight Chow Chows and common Chow Chow health issues.
- Dietary adjustments for overweight Chow Chows
- Using diet to manage common Chow Chow health issues
Overweight Chow Chows can face numerous health issues, including joint problems and heart disease. If your Chow Chow is overweight, it’s crucial to make dietary adjustments. Start by reducing calorie intake. This doesn’t necessarily mean feeding your dog less food, but rather opting for low-calorie, nutrient-dense foods. Incorporating more lean proteins and vegetables can be beneficial. It’s also important to limit treats and avoid table scraps.
Regular exercise is a key component of weight management. Ensure your Chow Chow gets plenty of physical activity each day. This could be in the form of walks, playtime, or even dog sports.
Chow Chows are prone to certain health issues, such as hip dysplasia and eye problems. A balanced diet can help manage these conditions. For instance, a diet rich in omega-3 fatty acids can help reduce inflammation associated with hip dysplasia. Similarly, antioxidants found in fruits and vegetables can support eye health.
It’s also important to note that Chow Chows can be prone to food allergies. If your dog is experiencing symptoms like itching, digestive issues, or skin problems, it may be worth exploring a hypoallergenic diet. Always consult with your vet before making significant changes to your dog’s diet.
In conclusion, diet is a powerful tool in managing your Chow Chow’s health. By making thoughtful dietary adjustments, you can help your dog maintain a healthy weight and manage common health issues. Remember, every dog is unique, so it’s important to tailor your Chow Chow’s diet to their specific needs and health concerns.
Case Studies: Success Stories of Chow Chow Diet Adjustments
Let’s delve into some real-life examples of how adjusting the diet of a Chow Chow can lead to significant improvements in their health and well-being. These case studies highlight the importance of a well-balanced diet and how it can help overcome common health issues in this breed.
Case Study 1: Overcoming Obesity Through Diet
Meet Max, a four-year-old Chow Chow who was struggling with obesity. His owner noticed Max was less active and had difficulty moving around. After a visit to the vet, it was clear that Max was overweight for his breed and age. The vet recommended a diet adjustment.
Max’s diet was changed to include more lean proteins and vegetables, and less carbohydrates. His owner also made sure to measure his food portions to avoid overfeeding. After six months, Max had lost a significant amount of weight and his energy levels had improved dramatically.
This case study shows how a simple diet adjustment can help a Chow Chow overcome obesity and lead a healthier, more active life.
Case Study 2: Managing Food Allergies with a Customized Diet
Next, we have Bella, a two-year-old Chow Chow who was suffering from frequent skin irritations and digestive issues. Her vet suspected a food allergy and recommended a food elimination diet to identify the culprit.
Bella’s owner started by removing common allergens from her diet, such as wheat and dairy. They then slowly reintroduced these foods one at a time, observing Bella for any adverse reactions. It was discovered that Bella was allergic to wheat.
With this knowledge, Bella’s owner was able to customize her diet to exclude wheat products. Bella’s skin irritations and digestive issues improved significantly, and she was much happier and healthier.
This case study highlights how a customized diet can help manage food allergies in Chow Chows, leading to an improved quality of life.
These case studies underscore the importance of understanding your Chow Chow’s dietary needs and making necessary adjustments. A well-balanced, customized diet can significantly improve your dog’s health and happiness.
Key Takeaways: Mastering Your Chow Chow’s Diet
As we conclude this comprehensive guide on Chow Chow’s diet, let’s summarize the key points that every Chow Chow owner should remember.
- Importance of understanding your Chow Chow’s dietary needs:
Understanding your Chow Chow’s dietary needs is crucial for their overall health and well-being. Chow Chows have unique dietary requirements that differ from other breeds. They need a balanced diet rich in proteins, carbohydrates, and healthy fats. It’s essential to consult with a vet or a pet nutritionist to understand these needs better. Learn more about Chow Chow’s dietary needs here.
- Creating a balanced, healthy diet for your Chow Chow:
Creating a balanced diet for your Chow Chow involves providing a variety of foods that meet their nutritional needs. This includes high-quality commercial dog food, fresh fruits and vegetables, and lean meats. Remember, moderation is key. Overfeeding can lead to obesity, a common problem in Chow Chows.
- Recognizing and avoiding harmful foods:
Some foods that are safe for humans can be harmful to Chow Chows. These include chocolate, grapes, onions, and certain types of nuts. Always check if a food is safe before giving it to your Chow Chow. When in doubt, consult with your vet.
- Customizing your Chow Chow’s diet for their life stage and health:
Chow Chows’ dietary needs change as they age. Puppies require more protein for growth, while older dogs may need a diet lower in calories but higher in fiber. If your Chow Chow has a specific health condition, they may require a specialized diet. Always consult with your vet when making changes to your Chow Chow’s diet.
In conclusion, mastering your Chow Chow’s diet requires understanding their unique dietary needs, creating a balanced diet, recognizing and avoiding harmful foods, and customizing their diet according to their life stage and health. By following these guidelines, you can ensure your Chow Chow lives a healthy and happy life.


CLINICAL DIETARY PROTOCOL
Dr Joel Wallach BS, DVM, ND, and Dr Peter Glidden-ND
Malnourishment/inflammation are big causes of chronic diseases. When we don’t take in elements which are needed on a daily basis, our health deteriorates.
Our bodies have innate knowledge to repair tissues and build health, but it must be given the building blocks to do that, i.e. 90 essential nutrients -16 Vitamins, 60 Minerals and 12 Amino acids, and 3 Essential Fatty Acids. Notice please 2/3 of these essential nutrients are minerals! Youngevity supplements have the minerals which have been missing from our soil for nearly 100 years. Minerals are only in the soils around the world in veins and not in the right amounts we need every day. If it’s not all in the soil, it’s not in our food.
In addition to needing quality supplementation, there are foods in our SAD diet (Standard American Diet) which further destroy our immunity and cause free-radical damage on the cellular level and cause inflammation. Here is the list of top 10 detrimental foods, a list of good foods, and some basic explanations.
Oats (even “gluten-free”)
Reason: Today’s wheat, and grains, containing gluten & genetically-modified properties, is not only has an indigestible protein, but destroys tissue or (villi) in the small intestine, where absorption takes place. The microscopic “fingers” which grab nutrients into the blood stream are damaged, but once consumption of gluten is halted, they begin to repair. Gluten-free oatmeal contains a protein other than gluten which is also indigestible. Dr. Wallach says No Wheat, Barley. Rye or Oats even if it says gluten free.
Please refer to lecture on You Tube posted on this site, called “Against the Grain” by Dr. Peter Glidden 14 minutes, short and to the point very clear explanation with slides.
All fried foods must be stopped, oils in bottles after opening soon becomes oxidized by the air trapped in the bottle and are carcinogenic when heated at high temp’s. Only pure butter (and lard, though not Kosher) may be used for good health. Do not buy lard with BHT – I have not found any lard that has clean ingredients without petroleum products and is safe. Petroleum products in foods and cosmetics are carcinogenic. Could use rendered fat drippings from uncured bacon that is nitrite free..for flavoring soups/beans…etc, if you do not have issues with pork. I have learned to gently simmer burgers in Balsamic vinegar or broths till med rare melting cheese over them…smothering in simmered mushrooms in butter and wine/ with onions…. Delicious…
Oils – all bottled oils
Yes, this includes olive oil and coconut oils.
Reason: Bottled oil becomes rancid quickly after it is opened and the air is in the bottle causes rancidity as stated above, also the lower grade cooking oils in your grocery stores have petro products and a deodorizer to keep them from smelling rancid! WHAT!!! Rancid (oxidized) oil causes free-radical damage to cells. Fried foods and oils also cause inflammation, leading to any condition ending with “itis”, meaning inflamed. If you fry anything in a non-transfat oil thinking you are doing a good thing, when the oil is heated it is then becomes a transfat oil. People do not understand this.
For salad dressing, use balsamic vinegar, wine vinegar or herbal vinegar’s, Braggs cider vinegar, Fresh organic if possible orange/lemon/lime juices, or other organic fresh fruit juices pomegranate and blueberry is wonderful!!! Add salt, pepper, herbs of your choice.
Processed foods with oils are also an issue..like chips…potato and corn…crackers/ French fries and potato chips are two of the worst foods we can eat. Even organic ones.. Sad I know… I will post some healthy cracker recipes made with butter and cheese for those who like to experiment.
Eat Rare or medium rare Beef. Cook chicken/pork/ to proper temp.
Reason: Well done meat is inflammatory and carcinogenic. Especially grain fed/feed lot meats.
Eat only deli-style means w/o nitrates/nitrites. Eat only uncured meats/bacon, or those w/o preservatives. (Costco has a very very good grass fed certified Beef Sausage Kielbasa style).. Nothing fried, fried meats and eating burnt fats on meats is harmful. Increases risk of cancer by 462%, especially breast cancer.
Reason: Extremely pro-inflammatory, causing free radicals, which can become carcinogenic. Eat only fresh, preferably organic/grass fed meats.
Reason: Any drink with bubbles contain CO2 – carbon dioxide. Including sparkling sodas, Champagne and sparkling white wines with a meal…sparkling juices/beer/ mineral waters. If taken with or before a meal, carbon dioxide neutralizes stomach acid. The body then cannot digest the food from your meal and will, therefore, not absorb it’s nutrients. We need a strong stomach acid!! According to Dr. Wallach and Dr Glidden we need enough salt daily to do this. (Salt is an essential nutrient)
SO salt your food to taste and get enough of the right kinds of absorb-able calcium to make strong enough stomach acid to digest the food. Doctors give out many anti-acids to relieve heart burn conditions. This in fact does the opposite it destroys the stomach acid we need for good digestion. Hence “antacids” may relieve symptoms but causes more chronic disease and more serious mal-absorption issues and does not fix the problem.
It is ok to have a carbonated beverage between meals once in a while in moderation
The skin of a baked potato, sweet potato or yam
Reason: The heat needed to bake these causes a chemical reaction with the skins, causing it to become toxic and carcinogenic.
If boiled or steamed roasted, skins may be enjoyed or use foil to bake them in.
Soft scrambled or cooked in butter low heat, soft boiled, or soft poached. The bright gold color must be preserved for maximum benefit. Do not over cook, yolks still soft have the cholesterol our brains need…Please hear Cholesterol Myth-busting lecture Dr Glidden. Also Dr. Wallach on You Tube recommends 8-10 eggs per day!!
Contrary to everything we have ever heard in America, salt is an essential nutrient!!!! So salt your foods to taste…salt and calcium are the two things necessary to produce a strong stomach acid that will break down our foods properly so our bodies can digest the foods.This needs to be drilled into our memory! We need iodine in iodized salt. People ask how much salt is too much? If it tastes too salty its probably too much!!
Use a good butter organic if you can…(never margarine)
All full-fat Dairy
Raw whole milk – Milk, Cream, Yogurt, Cheese, make your own Kefir/ yogurts cheeses…very easy.. see Note*
Wild-caught, not farmed
Use fresh, organic or grass-fed meats. Chicken with skin on (eat the skin); lamb; beef, medium-well or rare.Dr. Wallach says a quarter pounder a day, or 72 oz. a month.
Vegetables and Fruits
All organic – not GMO.
Mixed, salted nuts or nuts in shells. Can soak your own nuts or sprout them drying them in the oven..thus avoiding canned nuts with rancid oils.
No peanuts- peanuts can have a poison called Alfa toxin (a by-product of aspergilli’s) which happens in storage (warm, humid) from a fungus aspergilla’s flavus (ie: bread mold). It is highly toxic and causes liver cancer or cirrhosis of the liver even if you are not a heavy drinker. Even sudden death can occur if taken in large amounts.) FDA allows a certain amount in our foods claims it is safe! NO-Thank you FDA!
Other Nut butters are ok, but NO extra sugar added or oils.
Other non-GMO grains
Corn (NON GMO)
Pure Buckwheat (isn’t wheat)
Couscous, (made from Pearl Millet only, not wheat)
Quinoa (very good for breakfast with milk and fruit or at a main meal with vegys!!)
Coffee, (Youngevity has Java Fit coffee organic with minerals, they now own a coffee plantation in Nicaragra!! Where they have been giving monies to provide schooling and other resources for children of the parents who work the farm!!! )
Tea, Green tea, Herbal teas, Kombucha Tea, a fermented beverage easy to make and very excellent for digestion!!
Dark Chocolate/ unsweetened organic cocoa powders Very high in anti oxidants to combat free radicals.
Four 8 oz glasses of filtered water each day – or more 8 is better! Spring water/well water (not distilled)
Doc Wallach says to cook foods by baking, boiling, steaming, roasting, or poaching, and even in the microwave. You can always cook in soups or stews. Avoid soft plastic bottles. If you grill use a cookie sheet to keep foods from exposure to the flames.
Consume high-ORAC value foods, daily. ORAC means: Oxygen Radical Absorbance Capacity. The higher the ORAC value, the more free radical damage to cells will be prevented, as high ORAC foods neutralize free radical damage. Have a minimum of 20,000 ORAC points of antioxidants daily. Most people take in about 1,500 points each day from foods. (Up to 100,000 ORAC units is preferable for overcoming chronic conditions, or in extreme stress of any kind. I would shoot for 100K)
ORAC units may be obtained from foods or supplements. Selenium is particularly high as it has a way to boost the body’s own antioxidant called glutathione. Vit C is an antioxidant. Many spices, such as Cinnamon and Curry are also high/ also beans I was surprised at this. Have lots of berries such as maqui and acai, blueberries, raspberries, blackberries etc. They are good sources for high ORAC foods. Use only unsprayed fruits, though.
You can do an internet search for “ Top 100 ORAC foods” and figure out which foods to eat to get to this number. You can also use Youngevity products or other high ORAC medical nutrition designed for this purpose. BTT original, and the new 2.0 Citrus Peach BTT are high in ORAC scores as well as an amazing healthy chocolate! Other products include Imortalium, Cell Shield, Maqui Plus, Z Radical, and Cocogevity. There are other super juices such as Kyani Sunrise which is very high, over 3,000 ORAC in two tablespoons.
* We NEED cholesterol!! Statin drugs and cholesterol lowering are dangerous! Never try to get your cholesterol levels below 220 The brain is over 80% cholesterol! The body makes cholesterol as it was designed to for a reason. Most people do not know this…I did not know this…want to make people pay attention to what your saying? Just say that you are on a high cholesterol diet!! Then tell them the truth.
MD’s & the medical establishment have duped us into thinking we must limit and lower cholesterol, thus: Alzheimer’s/Dementia’s etc, Parkinson’s, Obesity, Diabetes, Autism are epidemic!
Eskimos have a high cholesterol levels in excess of 350-450 and above and they do not have heart disease issues until they come down to the lower 48 states and eat like us. There is no documentation or research that links cholesterol and heart disease to high cholesterol. This is a myth, Search You Tube with Dr. Joel Wallach’s name and cholesterol and you can hear him speak about this.
Other qualified doctors also are speaking out and admitting they have been wrong. It’s a very important issue. We have lost precious members in our family to this archaic myth, my mother and both grandparents and many others, and I bet you have as well!


Safeguarding our oceans through sustainable seafood
Almost half of the seafood we eat comes from farms. For fish farming (aquaculture) to hold its promise to meet our future food demands, it will need to demonstrate that it can produce better farmed seafood.
Through a partnership, Marina Bay Sands and WWF have jointly developed measurable and achievable goals to improve responsible procurement and transform its supply chain.
Watch the story of aquaculture farmer Raymond Tea and his journey to help supply high-quality sustainable seafood.
Produced by Global Initiatives & Marina Bay Sands, Singapore
Director: Fabian Nusi
DoP: Fabian Nusi
2nd Camera: Najib
Assistant Director & Drone: Dipta
Sound design & Mixing: Martin
If you like our work, please donate to us at Patreon
for mainstreaming sustainable development
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If you’re already on an epic, long-awaited river-cruise vacation, why not indulge in an epic cup of coffee? Move over, Keurig, or even your local coffee shop back home. While you can surely return to your favorite routine and haunt upon returning to the States, while in Germany, you absolutely must try Rudesheimer coffee - a specialty coffee that was actually added to the city’s list of historical highlights in 1957. How can you say no to that? What makes it iconic? Read on …
Rudesheimer coffee can trace its roots back to the late 19th century when the Asbach brandy (that’s the secret ingredient!) used in the beverage was created here by Hugo Asbach. The brandy is famous on its own these days and is the special touch for which Rudesheimer coffee is known. It was actually German television host Hans Karl Adam that had the superb idea to add Asbach brandy to his coffee, which led to the combination’s popularity over the decades.
Here’s how you’ll know you’re drinking the real thing. Regular (or decaf, if that’s more your speed) black coffee is mixed with three cubes of sugar and Asbach brandy. Some coffee houses also offer cognac or Armagnac, but I would suggest seeking out the local Asbach. It’s topped with a generous helping of thick whipped cream, vanilla sugar and a smattering of dark chocolate shavings. If you’ve opted for the caffeinated version, this will surely give you enough kick to keep sightseeing for hours.
While similar in some ways to Irish coffee, a Rudeisheimer cup ‘o joe is distinctly German. It’s served in a traditional Rudesheim coffee mug - without handles - and presented with some pomp and circumstance (if you have the right waiter). They’ll light it with a match upon serving so you can watch as the sugar dissolves. What’s more, you’re enjoying your classic hot beverage in the UNESCO World Heritage Site of Rudesheim, long known as one of the most scenic parts of the Rhine River and beloved for its picturesque terraced vineyards. It’s a winning combo!
If you’re river cruising along the Rhine during the winter months, add Rudesheim coffee to your lengthy list of warm beverages to ward off the chill. There’s Gluhwein, rich hot chocolate and more waiting around every bend in the river. And, even in the warm summer months, you can still enjoy a traditional Rudesheim coffee - iced - or a Rudesheim coffee espresso.
Want to experience Rudesheimer coffee in Germany? Click the button below and reach out by booking a consultation through my Services page. I'd love to chat!
- or -
Care to recreate the classic Rudesheimer coffee at home? Here’s how:
1 ⅓ oz. Asbach Uralt (a dry, aged brandy such as Cognac, Armagnac or Brandy de Jerez will do)
3 sugar cubes
Brewed coffee (regular or decaf)
Decoration: whipped cream, chocolate sprinkles, vanilla sugar
How to Make It
Put three sugar cubes in a coffee cup. Add 1 ⅓ ounces of well-heated Asbach Uralt and light with a long match.
Stir with a long-stemmed spoon so that the sugar dissolves well and allow it to burn for about 1 minute.
Top off to just about an inch below the edge of the cup with hot coffee.
Put a generous helping of whipped cream, sweetened with vanilla sugar, on top and add dark chocolate sprinkles.
Tip: Heat the brandy in a microwave-safe container for 1 minute at 600 watts or over hot water.
(Recipe shared courtesy of AmaWaterways)


Here is the answer to one of the most common questions I get asked. There is a bit of myth-busting and marketing to get through, and future blogs will explain a lot more. For now, absorb the few facts below.
Feline veterinarians realized years ago that many diabetic cats either went into remission or achieved better control when they were fed diets approximating the normal feline dietary requirements – high protein and very low carbohydrate.
Cats are obligate carnivores – they cannot be vegan or vegetarian but will survive an omnivore diet provided enough protein and essential supplements are added. There is a very important species difference to consider when managing an obligate carnivore diabetic. Cats maintain their blood glucose control and insulin release on amino acid levels not blood glucose levels like people and dogs. Proteins from dietary and body muscle breakdown are the major source of amino acids. Blood glucose and fructose are from the sugars and carbohydrates that we eat.
Unfortunately, there are very few commercial cat foods that come close to the 60% protein ideal for the best feline nutrition. Cats do appear to survive comfortably on plant-based protein sources, provided there is adequate supplementation of essential amino acids, fatty acids and vitamins. Low protein and high carbohydrate diets are the standard offering of pet food companies. There is some concern about the lifestyle problems of obesity and diabetes that may be exacerbated by these commercial pet foods.
For cats with chronic pancreatitis, IBD, a tendency to obesity, diabetes, cystitis or FLUTD, older cats (yes, including those with kidney disease), hyperthyroid cats and any cat that needs optimal nutrition, a canned food from this list will be better than any dry food or other canned food. I still supplement these foods with human grade cooked animal meat for my cats, but it is not essential.
The label, name, ingredient list and nutritional claims of a pet food brand and flavor can be extremely misleading. (There will be a more informative blog on this later). The only time you will know what is in that food is if you make it yourself.
This list is flavor specific. Not all flavors in the same brand will qualify, so do not fixate on the brand. I have derived this list from the data collected by Dr Lisa Pierson and published on her website https://catinfo.org/ . The full data listing may be accessed at https://catinfo.org/docs/CatFoodProteinFatCarbPhosphorusChart.pdf, for those curious enough to want to know why certain brands, including veterinary “prescription” diets, will never make it onto this preferred list.
- Weruva BFF cans (not the pouches) – any of the tuna flavours
- Earthborne Catalina Catch
- Fancy Feast Naturals – any of the pate
- Fussie Cat Premium – any of the tuna versions
- Fussie Cat Super Premium – only 2 flavours – chicken and beef in pumpkin soup, chicken with liver in pumpkin soup
- Natural Balance LID chicken and pumpkin cups
- Natural Balance LID tuna and pumpkin cups
- Nature`s recipe grain free in broth – any of the 4 flavours
- Proplan True Nature – beef and liver in gravy, chicken and turkey in gravy
- Soulistic Original cans – shrimply divine, double happiness, polynesian picnic, upstream dream, aromatic chicken
- Tiki Cat chicken (no fish) – puka puka luau, koolina luau
- Tiki Cat chicken and fish – hooluna luau, napik luau
- Most of the Tiki Cat fish flavours but not the “gourmet carnivore” flavours
- Weruva Paw Lickin Chicken
- Weruva Original seafood flavours
- Weruva TruLuxe except Mediterranean harvest and peking chicken
- Weruva Cats in the Kitchen cans – not the pouches
Feel free to either email me or reference Dr. Pierson’s document for more information or with questions. I will be continuing to publish and expand on feline nutrition in the next few months – keep following!
I am not affiliated with, employed by and do not receive any assistance whatsoever from the commercial pet food industry. The product listing above is not an endorsement, since the manufacturers may change their recipes and ingredients without changing labels and without notice to the consumer.


DESSERT OF THE MONTH
Dessert of the month was born while we were discussing ways to add content to our Instagram feed over one of our many dessert dates. We weren’t sure of the best way to do this, but we knew we wanted to use Joanne’s illustration skills to share our love of local businesses. It was probably mid-bite, when we realized that a vast amount of our dollars earned go towards enjoying local cuisine. Our sweet tooth got the better of us and we decided we wanted to feature our favourite local desserts!
Made by Marcus: 3 things we love - the creativity of flavours, the sundaes, and just plain good ice cream! As soon as we saw The Unicorn, we knew we had to try it. Plus, who doesn’t love unicorns?!
Ollia Macarons & Tea: we love, you love, we all LOVE macarons - right? The biggest struggle we encountered on our trip to Ollia was deciding which flavours to feature. After half a dozen taste tests, we finally landed on black currant, champagne and lavender and honey. On a side note, their handcrafted teas are spectacular!
Mari Bakeshop: Upon our first visit, we fell in love with Mari’s adorable cohesive branding and storefront. Their vast variety of roll cakes captivated us! We ordered the chocolate roll cake and the strawberry cheesecake roll cake and immediately knew we would be back for more.
Yellow Door Bistro: During the Calgary Stampede, we visited Yellow Door Bistro in hopes of tasting the most extravagant pancakes in the city. We love how their feature pancakes change each season and when we heard our server describe the rhubarb strawberry shortcake pancakes, we knew we were in for a treat. One word: fluffy!
Better: As frequent farmers market goers, we stumbled upon these freshly made fruity creations from Better. Not only do they look delightful but they taste just as good too! We both ended up with the blackberry and mango popsicle and didn’t regret one bite.
Pretty Sweet: As longtime fans of Pretty Sweet’s super cute desserts, we knew we wanted to visit her storefront and feature at least one of her creations. After much deliberation, we ended up with the cactus sugar cookie and chocolate cake pop (and a couple others that we saved for later).
JusFruit: After having studied abroad in South Korea, we both developed a love for bingsu, a popular shaved iced dessert. When we discovered that bingsu had landed in Calgary at JusFruit, we didn’t waste one moment before booking a trip there. We shared the mango JusSnow and melted in it’s mangoey goodness!
Hexagon Board Game Cafe: Each year, we look forward to trying as many drinks as possible during the YYC Hot Chocolate Fest. Upon one of our many visits to Hexagon, we discovered they were featuring the Matcha Koro - named after one of our personal favourite games, Machi Koro. Let’s just say - it was a winner!
Uzu Taiyaki: We were thrilled when we found out this Japanese fish shaped waffle cake was making its way to Calgary! With so many possible combinations, we ended up with pandan soft serve in a red bean paste cone topped with Oreo crumbs and pocky sticks. It was about as messy as it was good!


You may already be aware that by eating the appropriate foods, you may prevent or treat fifty percent of the diseases that weaken our immune systems. A cold is an example of such an illness. A non-fatal condition that yet causes significant disruption to our daily lives. An example would be when you’re in the middle of a serious meeting and you start coughing uncontrollably. As everyone looks at you, you feel ashamed.
Lucky for you, there are foods that can help you avoid these problems and possibly heal that persistent cough. There are several foods that are rich in qualities that strengthen the immune system.
Cough : foods to eat and avoid
Curing a cold with chicken soup
When you have a cold, the best thing you can eat is something that will help reduce inflammation in your body. It’s a simple way to get the vitamins, minerals, calories, and protein the body needs. When you’re sick, your body needs extra fluids and electrolytes to help you recover. When you have a stuffy nose, a bowl of hot chicken soup can help clear things up.
Cough remedies: citrus foods
Consuming adequate amounts of vitamin C is the most effective method of warding off colds. It’s true that you’ll do your best to avoid the chill, but it’s impossible to totally escape it. You won’t feel like drinking or eating anything while you have a cold. Having citrus fruits on hand, especially oranges, lemons, and limes, can help alleviate cold symptoms. What’s even better? Plus, it’s delicious!
For a hacking cough, try some kale.
Broccoli, kale, green tea, red onions, and blueberries are just a few of the foods that have been shown to have antibacterial benefits. These have the antioxidant quercetin, which has been shown to prevent and treat the common cold. Vitamins, minerals, and fibre are all abundant in them.
Cough remedy: spicy foods
Eating spicy food can help cleanse your nasal passages by breaking up the mucus there. You’ll be able to take deeper breaths thanks to this. Capsaicin is a chemical found in spicy foods like chilli peppers. Eating spicy meals can also help with a cough that’s causing irritation in the throat. In particular, if you have a sensitive stomach, you shouldn’t eat too many spicy dishes at once.
Chewing ginger can help with a cough.
When you have a cough that won’t leave your throat, you start to feel sick. When you have a cold, all you want is a hot cup of ginger tea. It helps relieve soreness in the throat and clear congestion. Ginger’s anti-nausea properties are only the tip of the iceberg; it also contains antioxidant, antibacterial, and anti-cancer properties. If you feel sick, chew on a slice of ginger.
Cough remedy: garlic
This stem vegetable has been shown to have positive effects on health in the long term. The flavour of the chicken soup or broth is enhanced by the addition of one or two cloves of garlic, which also helps the body get ready to fight off the cold or flu. This time-tested treatment kills germs, viruses, and fungi.
Cough remedy: coconut water
When you have a cold and a cough, your body loses fluids quickly. You need to drink more water. Coconut water is a good alternative to hot water if you don’t want to force yourself to drink it. In addition to its delicious taste, it also contains plenty of the carbohydrates and electrolytes your body needs to ward off disease-causing microbes.
Honey for cough relief
When you’re unwell, especially if you have a sore throat from a bacterial infection, doctors often prescribe eating honey. Honey’s antibacterial properties come from the high concentration of antimicrobial chemicals it contains. For instant relief, mix half a spoonful of honey into a warm glass of milk, water, or tea.
Can i eat banana during cough?
Having no appetite is a common side effect of being unwell. Bananas can help ensure that your body doesn’t go hungry. These are a good choice because they are high in calories, nutrients, and soluble fibre, all of which help keep you regular even when you’re sick.
What to eat to stop coughing
It’s crucial to replenish your body’s vitamin and mineral stores when you’re under the weather. Eating a diet rich in green vegetables is a great way to receive these vital elements. A vital plant-based chemical that protects cells from harm and decreases inflammation is abundant in dark green veggies. While only green veggies like spinach and lettuce are high in nutrients and fiber,
Cough and cold-inducing foods to avoid
Lactic acid-rich dairy products
You should stay away from milk, ice cream, and cheese while you have a cold. Because of this, you may get nasal congestion or a runny nose, making it harder to take in air. Nonetheless, there isn’t enough proof to support this claim.
Substances containing both caffeine and alcohol
These two foods are extremely dehydrating. Therefore, these are preferable while experiencing mucus-related fluid loss. A prolonged cough and cold are a direct result of alcohol’s ability to suppress the immune system. In place of coffee, have a cup of herbal tea.
The Frying Pan
As a general rule, eating meals that have been deep fried makes coughing worse. Mucus production can be boosted by consuming fatty acids found in butter, lard, and omega-6 fatty acids. Eat better so that you can strengthen your immune system.
Histamine Hard-to-digest meals
The body releases histamines to flush out foreign substances, like allergies. The active ingredient in this chemical causes the body to produce extra mucus, which then serves its purpose. Due to this, your nose will either run or get stuffed up. Those who are already congested with a cough and a cold should therefore stay away from histamine-rich meals. You should stay away from avocados, mushrooms, strawberries, dry fruits, booze, yoghurt, vinegar, and fermented foods.
It has been found that sugar, like alcohol, can cause inflammation. This might aggravate cold symptoms, especially a cough. Avoid sweets as much as you can, even though they may provide temporary relief.


Tea Bag | Douglas Fir + Rosehips Botanical Tea
Botanical Tea | Wild Harvested
Made In USA
A soft, savory tea that sings with the flavor of clean mountain air and the resonant note of rosehips. Harvested from California’s northern coast, this simple blend dances with a sweet fragrance and a spark of tanginess. Serve hot for a restful companion in the cold, or chilled for the perfect refreshment after a long day outside.
|WHAT'S IN THE PACK :||
|TASTE NOTE :||
|ALSO AVAILABLE :|
You don't know how to make teh ah? Just pour boiling water in the cup with the teabag in it!
100% Sustainably wild harvested Douglas Fir (Pseudotsuga menziesii) needle tips and Rosehips (Rosa spp).


The Fayetteville Fire and Emergency Management Department, together with FayTV, produce a cooking show highlighting recipes used by firefighters while working a 24-hour shift at the fire station. During each episode, safety tips are shared by firefighters to help residents protect themselves.
Below are links to the some of the recipes:
- Holiday Turkey Meal
- Cowboy Beans Chili and Taco Cheese Dip
- Tater Tot Casserole and Cheesy Jalapeno Corn Bread
- Grilled Salmon & Asparagus
- Chicken, Corn and Black Bean Tacos with Homemade Guacamole
- Philly Cheesesteak Sliders
Planning a game day get together? Firefighter Justin Burney shares his recipe for “Philly Cheesesteak Sliders” that are not only great tasting but easy to make too!
- 1 package Hawaiian rolls
- 1/4 cup mayonnaise
- 1 tablespoon olive oil
- 1 green pepper, diced
- 1 onion, diced
- 1 pound steak, thinly sliced
- Salt and pepper, to taste
- 12 slices provolone cheese
- 3 tablespoons butter, melted
- Parchment paper
Preheat oven to 375 degrees Fahrenheit.
Heat olive oil in a skillet over medium-high heat. Add onions and green peppers. Cook for 5 minutes until tender. Add steak, season with salt and pepper and cook until tender.
Cut the sheet of Hawaiian rolls horizontally with a serrated knife. Place bottoms in a parchment-lined, oven-safe baking dish. You want the parchment to hang over a bit. Spread mayonnaise on rolls.
Top rolls with 6 slices of provolone cheese, cooked steak, green peppers, onions and 6 more slices of provolone cheese. Place roll tops over steak and brush with melted butter. Bake for 20 minutes, or until top is brown and cheese has melted.
Remove from oven, serve and enjoy!
Chicken, Corn and Black Bean Tacos with Homemade Guacamole
Firefighter Captain Matthew Zamora shares his delicious recipe for Chicken, Corn and Black Bean Tacos. This is a hearty meal that gives you plenty of energy and tastes good too! His chunky Homemade Guacamole adds a little extra flavor to the tacos, but is great as a side dish for parties or family gatherings.
Chicken, Corn and Black Bean Tacos
- 3 lbs. Boneless skinless chicken thighs
- 1 can of black beans
- 1 can of Fiesta corn
- 1 bottle of taco seasoning from the Mexican isle.
- 1 jar of minced garlic on the Mexican isle.
- 1 pack of corn tortillas.
- Salt and pepper (to taste)
Cut chicken thighs into uniform pieces. Add chicken, olive oil, garlic and taco seasoning to pan and cook on medium high heat.
Once the chicken is fully cooked, add canned black beans and corn to the pan with a little more taco seasoning and some lime juice. (Tip: Rinse and drain all canned veggies to eliminate some of the sodium.)
Warm the corn tortillas in a pan sprayed with olive oil then top with cheese until melted.
- 3 avocados
- 4 limes
- 1 pint of cherry tomatoes
- 1 bunch of cilantro
- 1 bottle of Tahine seasoning
- 1 red onion
Take the avocados and half them, and scoop out the insides and add it to a large mixing bowl.
Cut tomatoes in half. Dice ¼ of an onion. Wash and rinse the cilantro, cut the leaves off and chop them very fine. Add all ingredients to large mixing bowl. Cut limes in half and add juice to mixture.
Add ½ teaspoon of minced garlic to mixture, salt and pepper to mixture.
Mash all ingredients with a potato masher and mix it up.
- 2 lb salmon steak
- 2 lemons
- Magic blackening seasoning
- One bundle of fresh asparagus
- Olive oil
- Garlic powder
- Onion powder
- Morton nature’s seasoning
- 1 bag red potatoes
Salmon and asparagus will be cooked on the grill. The potatoes will be cooked in the oven.
Cut potatoes into small diced pieces. Season to taste with olive oil, garlic powder, onion powder and Nature’s Seasoning. Spread flat onto a cookie sheet and bake in the oven at 425 degrees for about 45 minutes.
Trim asparagus. Place onto foil. Add butter (or olive oil).
Place asparagus on the grill for 25 minutes at a temperature 425 degrees.
While asparagus is cooking, prep the salmon. Drizzle olive oil over salmon, season to taste with blackening seasoning. (The more you add, the spicier it will be.)
Place salmon on the grill, skin-side down for approximately 8 minutes, then turn and cook an additional 8 minutes.
With life keeping you busy, sometimes you need a quick and easy recipe that is sure to be a favorite around the dinner table. Captain Max Lohr shares his recipes for Tater Tot Casserole and Cheesy Jalapeno Corn Bread, both are a big hit at the fire station. Feel free to adjust the ingredients to make the meal more, or less, spicy.
Tater Tot Casserole
- 1 large bag of frozen tater tots
- 1 16 oz block of Colby Jack cheese, grated
- 1 8 oz block of Pepper Jack Cheese, grated
- 2 lbs of lean ground beef or turkey
- 2 packets of Taco Seasoning
Precook the tater tots following the directions on the package. Brown the meat and add taco seasoning, following the directions on the packet. In a large casserole dish, add a layer of cooked tater tots, add a layer of meat, and then a layer of cheese. Repeat the layers, like you would lasagna and finish with a layer of cheese. Place casserole dish, uncovered into an oven pre-heated to 350 degrees, long enough to melt the cheese.
Cheesy Jalapeno Corn Bread
- 2 boxes of cornbread muffin mix
- 2 eggs
- 2/3 cups of milk
- 8 oz block of sharp cheddar cheese, grated
- 1 can whole canned jalapenos, with carrots and onions
Follow the mixing instructions for the muffin mix, adding the milk and eggs. Remove the stems from the jalapenos and chop up the peppers and carrots. Add chopped jalapenos and cheese to the muffin mix and stir it in. Pour a small amount of juice from the can of jalapenos to the muffin mix. Pour the mix into the baking dish, and cook in an oven pre-heated to 350 degrees for 20 minutes.
Fans are getting ready to cheer on their favorite sports team playing for the championship and the Fayetteville Fire and Emergency Management Department has a firehouse favorite to share with everyone, Cowboy Beans Chili and Taco Cheese Dip! These hearty meals are sure to keep everyone cheering, even when their teams are losing.
Cowboy Beans Chili
- 1 lb ground beef
- 1 lb ground sausage (cheap breakfast sausage is fine)
- 1 lb bacon (cheap bacon will work)
- 1 can lima beans
- 1 can Bush's BBQ Baked Beans
- 1 can pork and beans
- 1 can kidney beans
- 1/2 cup ketchup
- 1/4 cup hickory smoke BBQ sauce (store brand is fine)
- 1 tsp pepper
- 1/2 tsp chili powder
- 2 tbsp mustard
- 2 tbsp molasses
- 1/2 cup brown sugar
- 1 large onion, chopped
Brown the meat individually in a frying pan until it is cooked, cooking the bacon last. Strain the meat before transferring to the crockpot. Reserve the bacon grease to saute the onions until they are translucent, stirring frequently. While onions are cooking, transfer remaining ingredients to the crockpot. Feel free to adjust seasoning to taste. Strain and add onions, give it a good stir and then you are ready to start the crockpot. Cook on high for 4 hours or low for 8 hours.
Taco Cheese Dip
- 1 lbs ground beef
- 1 can of Rico's Nacho Cheese
- 1 package of Cream Cheese
- 1 can of Rotel (hot or mild)
- 1 small container of sour cream
- 1 package of taco seasoning
Brown the ground beef and strain off the grease. Return meat to frying pan and add taco seasoning. Add rotel, do not drain the can, and stir. Then add the nacho cheese, cream cheese and sour cream.Stir well after adding each ingredient and continue stirring until the cheese has completely melted and mixed together. Grab some chips and enjoy!
With the holidays approaching, the Firefighter Michael Roberts shares a popular recipe he likes to prepare for his team at Fire Station #6.
- 1 stick, Butter (softened)
- 1 tbsp Poultry seasoning
- 1 tbsp Salt
- 1 tbsp Pepper
- White wine (optional)
Rub turkey with one stick of softened butter. Then season with salt, pepper, and poultry seasoning. Stuff turkey with stuffing. Place turkey in pan and add white wine so that it just does covers the bottom of the pan. Wrap pan with foil bake as directed, with 20-30 min before turkey is done uncover and finish baking.
- One loaf white bread
- 1-1 1/2 cups, Chicken broth
- 1 tbsp Poultry seasoning
- 1-2 stalks, Celery
- Red skin potatoes (five lbs bag feeds 8)
- 1 cup, Milk
- 1 stick, Butter
Green bean casserole:
- 4 cans, French cut green beans
- 2 cans, Cream of Mushroom soup
- 1 can, French fried onions
- 1 bag, Slivered almonds


What to Look For & How to Make Sense of It
Understanding how to read a Nutrition Facts label is one of the simplest ways to improve your eating habits. Unfortunately, many people either simply don’t read the label, or are unaware of what it all means. This article will help you understand how to mindfully read a Nutrition Facts label so you can make good choices, one meal at a time!
So grab a favorite snack and follow along as we break down how to read a Nutrition Facts Label.
For this article we will be using a nutrition label taken from a commonly consumed trail mix.
Let’s look at the ingredients and run down the label from top to bottom:
Before looking at the Nutrition Facts Label, first review the ingredients list and see where the sources are coming from.
According to the Code of Federal Regulation (CFR) provided by the Food and Drug Administration (FDA), ingredients for foods are required to be listed in “descending order of predominance by weight,1” meaning the most used ingredient is listed first and the least used ingredient is last.
For example: Candy Coated Chocolate, Candy Shell…Roasted Peanuts, Raisins, Roasted Almonds.
When looking at the ingredients list, make sure the sources are coming from real food. Ideally, you’ll be able to recognize and pronounce everything in the ingredients list. If the first ingredient is sugar, enriched, or something you don’t recognize you may want to consider another option. Avoid foods with lots of chemical names and dyes.
The label contains information about calories and the amounts of nutrients found in the food. A nutrient is a part of food that is essential for life. These include macronutrients (carbohydrates, fats, proteins), cholesterol and sodium, as well as vitamins and minerals. We’ll go over what all these are below.
Under Nutrition Facts, first you will see the Serving size information. This is not a recommendation of how much you should eat.
You can use this information to determine how much is in a container by seeing how many servings are in the package.
For example: The suggested serving size for this package is 30 grams. This bag contains 15 servings. 15 x 30g = 450g total in the container.
Next you’ll see how many calories “per serving” there are.
A calorie is a unit of measurement that measures the potential energy in food. If you eat more calories than you use, you’ll gain weight. If you don’t eat enough, you’ll become low energy and stressed. Check out our article “What is a Calorie?” for a detailed explanation on what a calorie is and how much you should eat.
For this example, our package of trail mix has 15 servings: 15 servings x 140 calories = 2,100 total calories in this package.
% Daily Values (DV)
Under Calories you’ll see the nutrients list. Each item is measured in grams and given a % of daily value (DV) per serving size.
% Daily Values are the FDA recommended amounts to eat of each nutrient based on a 2,000 calorie per day diet. This number gives consumers an easy way to see if a certain nutrient is very high or low at a glance.
For reference, below are the FDA recommended macronutrient daily values in grams, calories and percentage:
Protein: 50 grams = 200 calories (10% total DV)
Fat: 78 grams = 702 calories (35% total DV)
Total Carbohydrates: 275 grams = 1,100 calories (55% total DV)
Total Calories = 2,002 calories
Please note dietary requirements for people vary. A six foot, active person exercising for one hour per day may easily burn over 3,000 calories in a day. A petite person with a sedentary lifestyle may burn under 2,000.
There are several types of dietary fats: saturated, mono- and poly- unsaturated, and trans. Total Fat includes all fats present.
Please note, nutrition labels may not always show all the fat types listed below. The FDA requires Total Fat and Saturated Fat to be on the label, as well as Trans fat if there is more than 0.5g per serving. Monounsaturated and polyunsaturated fats are optional.
Mono- and poly- unsaturated fats are considered “healthy fats.” You want most of your fat to be this kind. Since these types of fats aren’t a health risk (unless eaten in very massive quantities) the FDA does not require them to be listed.
Saturated fats are naturally occurring and can be found in animal products or tropical oils such as palm or coconut oil. Although necessary in the human body for functions such as hormonal development, too much can raise cholesterol and cause health risks5. The American Heart Association’s (AHA) daily recommendation is about 13g per day (based on a 2,000 cal/day diet).
Trans fats are either found naturally in certain animal products, or they are created by food manufacturers. Typically when you hear about trans fats being bad people are talking about processed foods. Food manufacturers often hydrogenate foods so they are less reactive to temperature and climate, making them shelf stable. The tradeoff however is your body then has more difficulty digesting the chemically processed food.
Some manufacturers will purposefully make serving sizes small to avoid listing trans fat. An easy way to be sure if a food has any trans fat is by checking out the ingredients list. “Hydrogenated oil”, “margarine”, “shortening”, “vegetable oil” and “lard” are all types of trans fats.
Cholesterol is a vital substance needed for forming cells and supports proper hormonal development. Your body makes all the cholesterol you need in your liver. Other sources come from food, primarily saturated fats and animal proteins.
Cholesterol is a waxy substance. Too much can build up in your blood and body, causing blockages. Moderating your dietary cholesterol intake and consuming fibrous foods will help maintain healthy cholesterol levels.
Sodium is an electrolyte, mineral and an essential nutrient found in many foods. It’s most commonly found in table salt (sodium chloride). Your body needs sodium for your muscles and nerves to function smoothly, and to maintain a balance of fluids.
Like many things, sodium is good in moderation. Too much can raise blood pressure, too little can disrupt nervous function and cause dehydration.
Be aware of sodium amounts because it is often added for flavor and to help preserve foods. According to the FDA, as a general guide, 5% DV or less of sodium per serving is considered low, and 20% or more of sodium per serving is considered high.2
Carbohydrates are essential nutrients your body uses as energy. Carbohydrates can come in the form of sugars, starches, and fiber. Total Carbohydrates is the amount of all these together.
Carbohydrates are generally categorized into either simple or complex. Simple carbs digest quickly and raise your blood sugar quickly. Complex carbs digest slower and provide more steady energy. Examples of simple carbs are sugars, syrup, fruit juice concentrate, and some fruits. Complex carbs are typically vegetables and whole grains like brown rice, oats, barley, rye and quinoa.
Dietary Fiber cannot be digested nor can it be broken down into sugar like most carbohydrates. Fiber can help lower blood cholesterol, stabilize glucose levels, and help move food through your digestive system.
Total Sugars includes sugars naturally present in a food plus any Added Sugar. Naturally occurring sugars like those found in fruits are typically healthy, but added sugars are not necessary and added for flavor. Try to avoid added sugars as much as possible.
Try to get one fist sized serving of complex carbohydrates per meal.
Protein is an important part of a balanced diet that helps with fat loss and muscle gain. Protein
is commonly found in animal products such as chicken, beef, fish, yogurt, eggs and also found in plant-based options such as tofu, spirulina, and legumes. Your body needs proteins for many bodily functions, as well as building muscle, hair, nails and bones.
Try to get one palm sized serving, about 4-6 ounces, of protein per meal.
Vitamins & Minerals
Following this section are vitamins and minerals. You may see them listed as a percentage or by weight: mcg = microgram or mg = milligram.
Vitamins and minerals are essential micronutrients your body needs in order to function properly. Foods containing lots of different vitamins and minerals are always a great choice!
This is a lot of information to take in, we understand that!
Do your best to make yourself more aware and in time you will have practiced reading nutrition labels enough to be able to decipher between your plethora of available options.
Bottom line, when reading a nutrition facts label, look for whole foods you recognize in the ingredients list and avoid things you can’t pronounce. Aim for items with more fiber, vitamins and minerals.


2 c Granulated sugar
2 c Fresh lemon juice
1 ea 750ml bottle dry white wine
1 ea 750ml bottle champagne
2 ea Large bottles of soda water
1/4 c Orange liqueur
1 ea Pineapple quartered, grated
In a large punch bowl, combine sugar, lemon juice, white wine, champagne, soda water liqueur and grated pineapple. Mix together well. Put in a large block on ice and garnish with additional pineapple and other fresh fruits such as strawberries. let mixture chill and serve in small glasses.


I been on this new journey to eat healthier and to be more fit but there's a "PROBLEM". I love sweets! I am addicted and it's always been a true hardship to part with sugar. So I am going away on vacation in a couple of months and I want to look great and feel great, plus my tenth year high school reunion is this year also (Scary I know). I want to look amazing to say the least. Well enough of my sugar diary and on to this mini review. I brought these on the hip that they are delisicous and are only 100 calories which is great for an ice cream bar. I was completely blown away on how much I enjoyed this ice cream bar. The intial taste was that it is made with fat free milk because it isn't the normal creamy texture I am use to. The mint taste is to a minimum which I like. The chocolate that covers the ice cream bar I think might be dark chocolate. This treat was more then I had expected. I will definitely be repurchasing these ice cream bars and try the rest of the Skinny Cow treats.
Skinny Cow Website:


Protein is the main component of our muscles. They need adequate protein to grow and function properly. As an athlete, protein is even more important to keep your muscles working at their highest capacity. But can you get enough protein from plant based foods to perform at an elite level?
With a well designed vegetarian or vegan diet, you can absolutely still meet your protein needs and support muscle growth and repair.
The Vegetarian (or Vegan) Athlete
Athletes have many different reasons for wanting to eat a plant-based, vegetarian, or vegan diet. Some athletes find the health benefits of eating more plants appealing. Others may choose a vegetarian lifestyle for religious, environmental, or ethical reasons.
No matter why you choose a more plant-based lifestyle, as an athlete you still need to take your increased nutrient needs into consideration. When you eliminate meat or animal products from your diet, you also eliminate a primary source of protein. Therefore, you will have to be a bit more thoughtful about how you will reach your protein goals using plant-based sources.
The key is to develop an understanding of amino acids, the building blocks of protein. There are 20 amino acids in the human body, but only 9 of these are essential, meaning they must come from the diet.
Generally, plant proteins are low in one or more essential amino acids, whereas animal proteins contain all nine amino acids. Many plant foods do provide complementary amino acids. This means one food is high in an amino acid, whereas another is low, and they complement each other.
Complementary plant proteins don’t even need to be consumed at the same meal, your body is smart enough to take the amino acids it needs from the foods you eat as long as you are eating a variety of foods day to day.
Vegetarian Protein for Athletes
Which high protein foods should athletes eat? Here are some of the best protein sources for vegetarian athletes:
Tofu- 20 grams per 1 cup
Legumes- 7 grams per ½ cup
Tempeh- 15 grams per ½ cup
Quinoa- 4 grams per ½ cup
Nut butters- 8 grams per 2 tbsp
Nuts- 7 grams per ¼ cup
Hemp seeds- 7 grams per 2 tbsp
Plant-based protein powder– varies
These are all plant-based proteins that would be appropriate for both vegetarian and vegan diets. Some athletes may choose to follow a more flexible vegetarian diet which can include dairy products and eggs to make meeting protein needs easier. Whole eggs, egg whites, cottage cheese, yogurt, cheese, and milk would all be excellent sources of protein for vegetarians.
Creating a Vegetarian Meal Plan for Athletes
Now that you know a few different options for the best protein sources for vegetarian athletes, how do you create a vegetarian meal plan?
First, you need to figure out how much protein you need per day. This should be individualized to your current training schedule, the type of exercise you do, and other lifestyle factors. In general, most athletes need between 1.2-2 grams of protein per kg body weight daily. High protein foods should be spread out between meals and snacks throughout the day and balanced with adequate carbohydrates and fat.
Once you know your goals, you can create a meal plan to help you match your needs. If you need ideas for high protein, athlete-friendly vegetarian or vegan meal options, you can find several here. Or if you want help planning a well-balanced plant-based diet that supports your training and meets your specific needs, feel free to contact us and schedule a consultation.


How to boil an egg
Yes, I am getting into cooking.
Did I mention that I love hotels? Breakfast in a hotel is an interesting thing. They have all kind of machines producing coffee, juice, toast, etc. I quite like the egg boilers. They are simple. Cooking an egg should be simple. This machine is a container full of boiling water with egg dippers made from wire. The idea is the put an egg into a wire dipper, and lower it into the boiling water.
I am sure you have guessed that first I dropped the dipper into the boiling water before I even managed to get an egg in it.
It was quite a challenge to fish it out as you very rarely fish in boiling water.
The holiday makers started to watch me, they probably wanted to get on with their own boiled eggs, or maybe they were fascinated with my resourcefulness. I used knifes, forks, coffee cups, and then another egg dipper. My efforts were rewarded with success. When I managed to put everything back to where it was I still wanted to boil an egg.
Being thorough as I am, and now also careful, I put two eggs into dippers, and dunked them into the boiling water.
It was 8:37. When I went back to the breakfast table, my mum said she only wanted to boil her egg for four minutes, but I should leave mine there for at least 6. Nobody is good with math before breakfast. I started to the sums.
Mums should go out 8:41, and mine 8:42. Maybe. The point is when I got the egg for my mum out, she tapped it gently with a teaspoon, and I'm not joking, suddenly egg exploded and covered with its sticky yellow material, my mums hands, and the posh white tablecloth. We hid everything in a teapot and covered it will napkins.
The gentlemen from the other table was surprised how invisible we made the mess.
My parents said the egg for me should stay at least another four minutes. This was simple 8:37 + 4 + 4, but this was before breakfast and my brain wasn't working that well, so I went to the machine and took the egg out immediately.
My dad suggested he will help me take the shell off, and we spread several napkins around him as a precaution. These French eggs seem to be quite aggressive.
The second one didn't quite splash the next table like the first one did, but it was still very gooey in the middle, and my dad volunteered to eat it.
I've noticed that next to the egg super boiling machine, were some eggs already pre-boiled. I am sure it took the hotel staff all night. I wanted one of them but they were cold.
However, I am sure they were boiled. I put one of them in the wire dipper and sunk it into the boiling water to warm it up.
When I remembered the egg and went to get it out, the shell came off beautifully, and the egg had three colours. White, green and yellow.
Apparently the egg goes green when over-boiled.
This egg I would be perfectly happy to eat, except that when I tried to put a bit of salt on it, the little salt shaker seemed to be stuck. I lost my patience at this point and shook it vigorously. Now I had my white, green and yellow egg hidden under the mountain of salt. This was not a big problem. All you need to do at this point, is to look for the egg and get it sitting on top of the salt mountain. It is safe to eat it. Just leave the rest of the salt containers contents on the plate.
Anyway the salt will never be as tasty as ketchup.
Try a boiled egg with a splash of ketchup.


Customers are more concerned with eating healthier; and have also become increasingly more interested in the quality of food they are eating. Although they want to enjoy a burger they also want to know it?s of good quality. Unlike fast food restaurants like McDonalds Gourmet burger Kitchen (GBK) offers this higher quality food. By offering this higher quality food it attracts customers it also allows them to charge more as people are more willing to pay more for a better quality product than a low quality product this therefore results in GBK achieving higher levels of addedAnalyse the reasons why GBK can achieve higher levels of added value than McDonalds value than McDonalds due to this higher quality product. GBK offers a smarter environment than traditional fast food restaurants. This means that the level of service offered is much higher. This allows GBK to achieve a higher level of added value as they are offering something McDonalds isn?t. This is one of their unique selling points. By offering this service it allows them to charge more because the environment people are eating in is smarter this therefore means an increase in there added value. Robert Tame founder of fine burger company believes that it?s not just about the product. It?s also about the environment you are presenting the burgers in? Food at GBK is considered to be healthy in comparison to the food sold at McDonalds. Customers are more concerned about eating healthier than they have been before and GBK offers a more varied and less calorie menu. This means that GBK can achieve a higher level of added value than McDonalds because customers don?t mind paying more for something if it?s more beneficial to them than another product on the market. This therefore means that they can achieve this higher level of added value than McDonalds.”
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Tea is the most popular drink in the world today. It refreshes us and gives energy.
Tea grows in the hilly area. It grows in plenty in Bangladesh, China, India, Japan, Srilanka, Thailand and Myanmar etc. In Bangladesh sylhet and chittagon are suitable place for production of tea.
Tea seeds are sown in a nursery. Tea plants grow fine tea-leaves for three years. Tea leaves are plucked four times in a year by the coolies. The leaves are dried in the sun . Then leaves are taken for processing in a factory . Then they are packed in boxes for sale.
Some tea leaves are put in a pot of boiled water. Sugar and Milk are also mixed. Thus a tasteful cup of tea is made.
Tea has become a most popular drink. People take tea every morning and evening. A cup of tea after hard working gives freshness and vigour. But it does more harm than good.
Tea is not always good for health. In hot countries it does more harm than good. Much of it is bad for health. It kills hunger.
Tea is very cheap and popular drink. Almost all rich or poor , young or old take tea once or twice a day. Tea is our cash crop. It brings huge money for our country. We get a lot of money by exporting it. So govt. should take proper care to cultivate tea.


92% of honey is composed of levulose (also referred to as Fructose), dextrose (also referred to as glucose) and water. The ratio of levulose, dextrose, water and the remaining other 8% of various sugars etc. is different for each source of nectar. This is why each honey has a unique flavor, aroma, body and color.
Nectar is mostly water, much of which is evaporated by the bees in the curing process of the honey. As the honey cures it becomes a supersaturated sugar solution. This means that the solution contains more sugar then would naturally dissolve into water at that temperature. Even if the honey is not supersaturated at the hive temperature of 95 degrees, it becomes supersaturated when it is cooled to room temperature. This is because sugar is more soluble in warmer water then in cooler water. Dextrose is less soluble then levulose and has a strong tendency to precipitate (form crystals) from a supersaturated solution.
Honey crystallizing is the process of dextrose reverting from a dissolved solution form into a solid crystal form. Some honey, such as mustard honey, has a higher percentage of dextrose and will crystallize very quickly. Some honey, such as sage honey, has a higher percentage of levulose and will crystallize very slowly. Honey does not spontaneously crystallize; the crystals must grow on a seed surface. This is why commercial packing plants filter honey, removing any small particles from the honey, eliminating many of the seeds upon which the crystals may grow. Heating honey also dissolves any microscopic crystals that are too small to be seen, removing them as seed surfaces.
Raw honey has an abundance of seed surfaces as it is loaded with pollen, microscopic dextrose crystals, and bits of wax and propolis. It will crystallize relatively quickly as compared to commercially heated and filtered honey. If crystallized honey is warmed, the dextrose becomes more soluble and will return to solution, that is why heating crystallized honey will return it to its liquid state. You can't just heat it to the hive temperature of 95 degrees and expect all of the sugar crystals to return to solution though, because the honey was supersaturated at that temperature. The honey must be warm to a higher temperature to where the water will naturally desolve all the available sugar. That is why I warm the honey to 115 degrees and not just 95 degrees when I re-liquify it. I am unwilling to warm honey beyond 115 degrees and still call it raw. Some honeys will not full return to solution at 115 degrees and there will be a thin layer of crystallized dextrose in the bottom of the jar. Once re-liquefied the honey generally remains in the liquid state for a month and a half or more if stored at 70 degrees. If stored in the freezer the honey will remain in the liquid state for many months. It will re-crystallize very quickly if stored between 55 to 60 degrees.
Sadly the answers to the first question is no. Contrary to the popular belief that honey keeps forever; moisture makes it prone to spoilage just like any other food product. Water is the one common, necessary component for all living things on earth. Honey is hygroscopic, that means that it will attract and hold water molecules from the surrounding environment. Honey absorbs moisture from organism within it, if the honey has a low moisture content it will absorb so much water as to result in the organism's death or at least prevent it from multiplying. This is one of the ways that it acts as an antibacterial agent. If the moisture content of honey is below 17.1 percent, even sugar tolerant yeasts are inactivated so the honey is safe from the possibility of fermentation. Unfortunately the yeast is not killed and if the honey is raw the yeast may become active if the moisture content rises sufficiently.
92% of honey is composed of dextrose, levulose and water with the remaining 8% being other sugars and the various components that give each honey its unique flavor. Crystallization will occur in almost all honey over time as the less soluble dextrose leaves solution and forms dextrose crystals. As dextrose leaves the solution, the ratio of water to the remaining sugars in solution increases. When enough dextrose has left the solution the moisture content of the solution will become more favorable to the yeast and fermentation becomes possible. The ways to prevent fermentation when this occurs is to either store the honey below 50 degrees, at temperatures low enough to inactivate the yeast, or to re-liquefy the honey so that the moisture/sugar ratio returns to a moisture content below 17.1 percent thereby inactivating the yeast.
Commercial honey packers prevent fermentation through pasteurization, heating the honey to 160 degrees killing the yeast. I believe that the high heat necessary to pasteurize the honey may destroy much of what is good in the honey and that it is better to keep it raw. I have found that warming honey to 115 degrees for several hours is enough to get most of the dextrose to return to solution, stop fermentation and preserve the good qualities of the honey.
Some people believe that if the honey is warmed at all it is not raw. This may be technically true but honey in the hives of the California central valley and desert region experiences temperatures of 115 degrees while still in the hive. It is preferred to eat raw honey just as it is when comes from the comb, if it crystallizes the risk of fermentation increases dramatically and can readily be observed. When fermentation is beginning or is likely to begin, it is far better to warm the honey and re-liquefy it to stop and prevent fermentation, and preserve the good qualities of the honey, rather then losing the honey altogether to fermentation. Any and all of my honey that has been warmed are clearly labeled with a label saying "This Honey has been warmed to 115 degrees F to re-liquify". If there is no such label then it has not been warmed. I estimate that about 10% of my honey gets warmed before being sold, mostly in the late summer. I consider the warmed honey to be raw, but if you do not then avoid the bottles that indicate that they have been warmed.
The main causes of honey spoilage are fermentation and heat. Fermentation is the production of ethyl alcohol and carbon dioxide by yeast as it grows and feeds on sugar. The ethyl alcohol may then break down into acetic acid (vinegar) and water in the presents of oxygen. The combined flavors of yeast, alcohol and acetic acid make the honey unpalatable. A number of physical changes also occur within the honey changing its physical characteristics as it ferments.
The yeasts responsible for fermentation are endemic throughout our environment. They are present in all honey that has not been pasteurized. The risk of fermentation is dependant on both the moisture content and yeast spore concentration within the honey and on the temperature at which the honey is stored. According to US agriculture handbook number 335 Beekeeping In The United States
"Honey with less than 17.1 percent water will not ferment in a year, irrespective of the yeast count. Between 17.1 and 18 percent moisture, honey with 1000 yeast spores or less per gram will be safe for a year. When moisture is between 18.1 and 19 percent, not more than 10 yeast spores per gram can be present for safe storage. Above 19 percent water, honey can be expected to ferment even with only one spore per gram of honey, a level so low as to be very rare."
"If honey has more than 17 percent moisture and contains a sufficient number of yeast spores, it will ferment. Such honey should be pasteurized, that is, heated sufficiently to kill such organisms."
Since fermentation is also dependant on temperature it is assumed that the above quotes are for storage at room temperature. Moist honey will not ferment when stored below 50 degrees F or above 80 degrees F. Storing honey at temperatures above 80 degrees F to prevent fermentation is not recommended, the high temperature will damage honey in other ways that are equally objectionable. I recommend that consumers store their honey at room temperature if it will be consumed within 3 months. If your container of honey is too large to be consumed within three months then it should be divided into smaller containers and those that are not in use should be stored in the freezer or refrigerator, only the container of honey in use should be stored at room temperature.
Honey is extremely hygroscopic, that means that it will attract and hold water molecules from the surrounding environment. If it is left unsealed it will absorb moisture from the air and start to ferment at the top surface of the honey. This is not as easily identified as in crystallized honey so make sure you keep you honey jar sealed.
US grade A honey has a moisture content of not more than 18.6%. Yeast cannot grow unless the moisture content is above 17% and grows poorly between 17 and 18.5 percent, depending on the number of yeast spores present. What this means to the consumer is that Raw (not pasteurized) US Grade A honey with a moisture content of greater than 17% will likely keep for several months at room temperature without any adverse spoilage due to fermentation, longer periods of storage at room temperature may result in spoilage. When stored at temperatures less than 50 degrees Fahrenheit yeast cannot grow, so fermentation cannot occur and raw honey will keep for many months or years. My honey typically has a moisture content between 16 and 17 percent so it is generally safe from fermentation as long as it is not crystallized.
The relative moisture content in stored honey can increase in one of two ways. Either moisture is added to the honey by being absorbed from the environment or some sugar is removed from the honey sugar solution through crystallization, causing the relative moisture content of the remaining sugar solution to increase.
Raw honey tastes better than, and is much better for you than, conventional commercially packaged honey. Unfortunately raw honey is also much more susceptible to fermentation than conventional commercially packaged honey. That is because commercially packaged honey that is not raw, has been pasteurized to kill the yeast, and has been filtered to remove most seed material that aids crystallization.
Much of the raw honey available from large-scale suppliers is from desert areas where it is very hot and dry. Honey from these regions can have a very low moisture content. Even after crystallizing the remaining sugar solution moisture content in desert honey may be low enough to prevent fermentation. If you want a long keeping raw honey with less likelihood of fermentation, shop for honey from a desert area.
Raw honey from cool, moist, foggy areas like the Monterey Bay area has a higher moisture content then desert source honey. It is particularly susceptible to fermentation when it has crystallized. If you live in the central coast area of Monterey Bay, want all the benefits of raw local honey, with a marvelously delicious taste that you can find no where else, then buy from a local beekeeper that produces raw honey and learn how to identify the signs of, and how to stop, fermentation of honey.
There is absolutely nothing wrong with crystallized honey. Many of us that like raw honey, like it better when it is crystallized. Creamed, spun, and whipped honey, are all names for crystallized honey with crystals so small that it has butter like texture. Don't stress when your honey crystallizes you might even like it better that way. What you do need to do is learn to know the signs of fermentation and stop it before the honey is spoiled.
You can greatly retard the crystallization process by placing honey in the refrigerator of freezer. This makes the honey so thick that it is hard for the dextrose molecules to move to a crystal and leave the solution. Storing the honey below 50 degrees F also has the benefit of preventing fermentation during the period of storage by inactivating the yeast. Unfortunately it also makes the honey so thick that it is very hard to use. I recommend keeping your honey in the freezer if you have a jar that you are not going to open for a while. You can assure that fermentation will not occur by re-liquefying the honey whenever there are signs of crystallization. This will work but keep in mind that over heating the honey or heating it for long periods of time will degrade the taste and the beneficial aspects of raw honey. To maintain the most benefit of the honey it most be warmed is little as possible for as sort a time as necessary. See How To Re-liquefy Crystalized Honey
As yeast grows it produces carbon dioxide gas. The carbon dioxide gas forms bubbles that push the sugar solution away from the dextrose sugar crystals making them visible. The sugar crystals will appear as light areas in the crystallized honey, forming feathery fractal like patterns. The longer it ferments the larger these light regions will grow.
In the top photo to the left we are looking through the bottom of a jar of honey that has been allowed to ferment to the pont or ruin. In the bottom photo to the left we are looking into the honey through the top of the same jar. The areas of fermentation are obvious by the light colored areas that the carbon dioxide bubbles cause.
Never allow fermentation to get as far along as that shown in the pictures or the honey is spoiled and must be discarded. The skill to learn is how to identify the gas bubbles and re-liquefy the honey before the fermentation goes on long enough to spoil the honey. When you see any signs if fermentation the honey should be re-liquefied as soon as possible. The moisture content of the sugar solution will again be below 18.5% stopping the fermentation. When you have had to re-liquefy a jar of honey to stop it from fermenting, then you know that particular jar of honey will ferment when crystallized and it should be used as soon as possible, re-liquefied whenever it is showing signs of crystallizing or be stored in the freezer or refrigerator to slow the crystallizing.
If you suspect that the honey might be fermenting but are not sure, re-liquefy the honey. If there is any foam on top of the honey after it is liquified then it was fermenting. The foam is caused by the carbon dioxide bubbles as they are released from the crystalized honey. The photo on the right is of the same jar on the left after it is re-liquefied. As you can see by all the foam and the bubbles in the honey, the honey is badly fermented.
Below are additional pictures of fermenting honey that I came across in a health food store. Look carefully at crystalized honey that you are about to purchse to check for signs of fermentation before you buy it.
Above are additional pictures of fermenting honey that I came across in a health food store. Look carefully at crystalized honey that you are about to purchse to check for signs of fermentation before you buy it.
To re-liquefy crystallized honey, the honey needs to be warmed to the point that the dextrose crystals dissolve.
The quick methods:
If you use your honey primarily in hot tea, for cooking, or heat the honey to over 130 degrees in some way before you eat it, then preserving the beneficial enzymes in the raw honey is not a priority to you. You can use the quicker higher heat methods. Try to retain as much of the delicate flavors as possible by exposing the honey to the heat for as short a time as possible and cool it as soon as possible.
The microwave method: You want to get the honey so that it is just starting to liquefy and then alternately stir and apply heat until it is fully liquefied. How much honey is in the jar and the power of your microwave will determine how long you will heat it the first time, and how long to apply heat between stirrings. If you are not sure how long to heat it, start with 30 seconds for a one-pound jar and then experiment for the best times. Remove the lid and place the jar in the microwave oven for 30 seconds. Look to see if the outside portion or pockets of the honey are turning liquid. If not, heat it for another 30 seconds. When the outside is turning to liquid alternately stir the jar and apply 15 to 30 seconds of heat in the microwave. The thing to remember about a microwave oven is that the outside gets most of the heat, and the inside gets very little. You can ruin the outside portion of the honey with the inside still cold, unless you stir it frequently. It is the stirring that distributes the heat more evenly. Once the honey is liquid look through the honey from the side. If you see a lot of crystals floating throughout it, heat it again until they are all dissolved.
The hot water method: This is the traditional method of liquefying honey used before we had microwaves. It is basically the same process but we are heating the outside of the jar with hot water. It is also a little gentler then the microwave as we can control how hot the water is and the heat is uniformly applied to the outside of the jar. Find a saucepan that is taller then the jar. Place the jar in the pan and fill the pan with hot tap water (not water heated from a tea pot, that's too hot) so that the water line is above the honey line in the jar. Remove the honey jar lid and put the pan on the stove burner on medium to low. When you see the honey on the outside of the jar starting to liquefy stir the honey, heat the water for another minute and then turn off the burner. Stir the honey every few minutes until the honey is fully liquefied (when no crystals can bee seen when you look through the jar from the side). If the jar is particularly large you may have to turn on the burner again for a few minutes as the jar takes heat from the water.
The gentle but slow methods:
If you eat the honey cold by the spoon full, or in such a way that the honey is not heated over 130 degrees Fahrenheit before you eat it, then it may be important to you to preserve the beneficial enzymes in the raw honey. In this case it will take several hours and some monitoring to fully re-liquefy the honey. The honey will need to be exposed to low heat of less than 130 degrees for several hours of more. I have a specially constructed warming box with precision temperature control that can warm many jars at a time to 115 degrees Fahrenheit. Unfortunately you do hot have this option.
I have not yet tried these methods but wish to suggest them for those that wish to try them. I will update the web site as soon as I have verified the methods.
Yogurt Maker:Yogurt makers hold the temperature at around 112 degrees Fahrenheit. Transfer the honey to a jar that will fit in the yogurt maker if necessary. Leave the jar in the yogurt maker for about 6 hours and check it to see if it is completely liquefied. If not leave it another 4 to 6 hours. If after this amount of time it is not fully liquefied then the yogurt maker is not hot enough.
Oven method:I made yogurt with this method before I had a yogurt maker. Get a deep oven safe pan. Pre Heat the oven at the lowest temperature available. The idea is to get the interior oven walls up to over 120 degrees Fahrenheit. Now turn off the oven. (Don't leave it on). Put the jar of honey in the pan and fill the pan with hot tap water of 120 to 125 degrees so that the water is over the honey line. Put the pan in the oven and close the door. Check the water temperature in about 2 hours. If it is below 115 degrees replace the water and re-warm the oven. I would usually do this in the evening and then leave it in the oven over night.