Ladies, for a healthy, feel-good, orgasm-rich vagina, it starts with your diet. This healthy diet allows your vagina to sensitive when it needs to be and be healthy inside and out for your and your partner. Here’s 15 foods you need to be eating:
1. Sweet Potatoes
Not only are sweet potatoes a delicious alternative to traditional potatoes, they are also incredibly #effective in the maintaining of good vaginal health.
They are filled to the brim with Vitamin A, and this is a vitamin that contributes to making our uterine walls super strong, as well as encouraging the production of hormones that help us stay energized.
You might not have to alter your eating habits much as most of the foods that help keep your vagina healthy you should be eating as part of a healthy balanced diet anyway.
Lemons also support vaginal health as their acidic nature helps maintain the vagina’s healthy pH level. Antioxidants in it also help protect the cells from free-radical damage.
In addition, it works as an immune booster to help your body prevent and fight any kind of infection.
Drink lemon water once or twice daily to help restore the pH balance in your body. To make lemon water, mix the juice of ½ lemon to a glass of warm water and add a little raw honey for taste.
3. Cranberry Juice
Cranberry juice is great for improving your vaginal health. It helps balance the vagina’s pH level and its acidic property helps fight bacteria that cause UTIs, vaginal infections and other problems.
To reap the benefits, drink a glass of unsweetened, organic cranberry juice daily. Those who like the tart flavor can even eat a handful of cranberries daily. You can opt to take cranberry tablets, but consult your doctor first.
You’d think garlic would have the opposite effect you’d want (smelly), but on the contrary, garlic is great for down there. Garlic contains antimicrobial and antifungal properties that help prevent vaginal problems, such as itching, burning, odor, vaginal discharge and even UTIs.
It also boosts the immune system, so that your body is ready to fight off any infection.
Eat 2 to 3 raw garlic cloves on a daily basis. You can also add garlic or its paste to your dishes and salads. If you prefer to take garlic capsules, consult your doctor first.
To combat vaginal dryness as well as itching and burning, include kale and other low-oxalate green vegetables in your diet.
Kale is a rich source of vitamins A and C and helps improve blood circulation. In addition, it gives a boost to your immunity to help keep infections at bay.
Add kale to your salad, vegetable juice or green smoothie. You can also cook it lightly and eat it as a side dish. Other green vegetables that are good for vaginal health include cabbage, celery and collard green.
6. Greek Yogurt
Eating Greek yogurt daily is great for maintaining vaginal health. It contains live and active cultures (Lactobacillus bacteria) that prevent disease-causing organisms from attaching to the vagina and produce chemicals like lactic acid that inactivate or kill other infection-causing organisms. It also helps maintain healthy pH levels in the body.
According to a 2014 study published in the Archives of Gynecology and Obstetrics journal, lactobacilli help maintain normal urogenital health and play a key role in preventing bacterial vaginosis, yeast vaginitis, UTIs and sexually transmitted diseases.
Eat 1 to 2 cups of probiotic yogurt daily. Other good probiotic foods that you can include in your diet are miso, kimchi, sauerkraut and kefir.
The phytoestrogens in this soy product help keep the vagina lubricated, which is very important to prevent dryness, itching and other problems. It also contains omega-3 fatty acids, protein and several vitamins and minerals that help your body cope with premenstrual as well as menopausal symptoms.
Aim for consuming ½ cup of organic, unprocessed edamame on a daily basis. Other soy products that you can include in your diet are soybeans, soymilk, tofu and so on.
Rich in phytoestrogens and high in omega-3 fatty acids, flaxseeds can also combat many vaginal issues. The phytoestrogens increase estrogen levels, which prevents vaginal dryness and other menopausal symptoms.
In addition, the zinc in these seeds help treat vaginal dryness, itching and burning.
Sprinkle about 1 tablespoon of ground flaxseeds on cereal, smoothies, yogurt, salads and juices. When eating flaxseeds, make sure to drink an ample amount of water for smooth digestion.
Your vagina is a mucus surface, same as the inside of your mouth, so the better hydrated you are, the better hydrated those membranes are going to be,” Lindsay told BuzzFeed. And while some strong-smelling foods can translate into a stronger-smelling vagina, water can help bring things back to whatever is normal for you. “If you’re concerned, you can drink water and that can dilute out what you might perceive to be a bad smell from the food
Avocado is another food that stimulates vaginal health. The healthy fats in avocado support healthy vaginal walls and keep it naturally lubricated. This helps prevent vaginal dryness as well as itching and burning.
Make sure to eat avocado in moderation. Just ¼ of an avocado daily is enough to reap its benefits. You can include this creamy fruit in your salad, sandwich or smoothie.
Yes, CANDY. Specifically the brand, Good N’ Plenty. In 1998, Dr. Alan Hirsch of the Smell & Taste Research and Treatment Foundation in Baltimore wrote in his book Scentsational Sex: The Secret to Using Aroma for Arousal that the scent of Good & Plenty candy, especially when mixed with a cucumber perfume, sexually arouses women.
Almonds and pumpkin seeds are high in zinc, which helps combat itching and regulates the menstrual cycle.
Ha! Not in that way (wink, wink). Sweet and delicious, bananas are also a good source of Vitamin B6 and C as well as manganese, potassium, biotin and copper.
Kimchi is another probiotic and it’s also safe for those who may be lactose intolerant and can’t eat yogurt. Kimchi helps maintain your vagina’s PH levels to slightly acidic. Another plus to probiotics? They help ward off bad bacteria as well, keeping infections down there at bay.
Broccoli may not be the hottest veggie on the block, but this study may change your mind. A study from 2007 found that women who ate foods rich in flavonoid kaempferol––like broccoli––saw their risk for ovarian cancer reduced by an incredible 40 percent
source Mary M. Clark
Best food for your Penis
A study published in the journal Fertility and Sterility that analyzed the effect of various fruit and vegetables on sperm quality discovered carrots had the best all-round results on sperm count and motility — a term used to describe the ability of sperm to swim towards an egg. Men who ate the most carrots saw improved sperm performance by 6.5 to 8 percent. The Harvard researchers attribute the boost to carotenoids, powerful antioxidative compounds in carrots that help the body make Vitamin A.
21. Serrano Chilles
A recent study by French researchers found that men who eat the most spicy foods tend to have higher testosterone levels than those with milder palates. Study authors attribute the T-boosting effects in part to capsaicin, a compound in chilies that previous research has associated with increased testosterone levels. Seriously spicy serrano peppers are also packed with quercetin, a nutrient shown to boost testosterone levels in the body by reducing the amount that’s otherwise flushed out by the kidneys. Capsaicin, the compound that makes tabasco sauce hot, releases chemicals that increase heart rate, mirror signs of arousal and rev your libido.
22. Pumpkin Seeds
Pumpkin seeds are one of the best dietary sources of zinc and magnesium—essential minerals shown to boost testosterone levels and growth factor hormone, especially when combined. In fact, college football players who took a nightly zinc-magnesium supplement showed a 30 percent increase in testosterone levels and a 13 to 16 percent increase in leg strength, one eight-week trial found. The seeds are also a rich source polyunsaturated fatty acids shown to boost prostaglandins — hormone-like substances that play a key role in libido.
23. Chicken Breast
Now don’t go running to get greasy fried chicken from your favorite spot, but classic dietary staples, like the chicken breast, has specific health benefits. In addition to a large amount of arginine, a 3-ounce cooked chicken breast contains only 142 calories and 3 grams of fat, but an impressive 26 grams of protein. That’s more than half of the day’s recommended allowance. Plus, it’s rich in B vitamins to rev your metabolism and energy levels.
It turns out celery, of all things, is one seriously sexy stalk. Celery contains androsterone, a male sex pheromone released through perspiration, which limited research has shown to increase flirty behavior among females. Ingesting the androsterone can boost also boost male arousal, and cause a man’s body to send off scents and signals that make him more desirable to women. Celery is also high in water content and great for detoxing your body, so it’s an all around great tool for inside and outside the bedroom.
You’d be hard-pressed to find a less sexy-sounding food, but liver is loaded with zinc, which is essential for keeping testosterone levels up and prevents your body from converting T into estrogen. Beef liver is also high in Vitamin B12, a deficiency of which has been lined to erectile dysfunction.


According to a research survey conducted by ChemView Consulting, in 2022, the Global Probiotic Strains Market was worth US$ 64.8 Bn and is expected to grow at a CAGR of 7.5% over the forecast period. The market is expected to hit US$ 115.6 Bn by 2030 end.
Probiotic strains are utilized to improve overall health and gastrointestinal microbiota. When ingested in sufficient quantities, probiotics have beneficial effects on the body, such as better gut health and reduced intestinal inflammation. Probiotics are important in preventive healthcare since they improve the immune system and help prevent disease.
Probiotic Strains Market 2017-2030: Report Key Highlights:
- Detailed information on factors that will assist Global Probiotic Strain’s growth during the next eight years
- Assessment of the historical and current Global Probiotic Strains Market size (2017-2021), market projections (2022-2030), and its contribution to the parent market
- The growth of the market across North America, Europe, East Asia, South Asia & Pacific, Latin America, Middle East, and Africa
- Segment-wise, country-wise, and region-wise market analysis
- Key drivers, restraints, opportunities, and key emerging trends impacting market growth
- Predictions on critical supply, demand, and technological trends and changes in consumer behavior
- Value chain analysis (list of manufacturers, distributors, end-users, average profitability margins, etc.)
- Competition mapping, market share analysis, key strategies adopted by top players, and competitive tactical intelligence
- Covid-19 impact on the market and how to navigate
- Strategic market analysis and recommendations on crucial winning strategies
For More Details Visit Our Report Page: https://chemviewconsulting.com/reports/probiotic-strains-market/
By Source: The bacteria category topped the global market with a revenue share of more than 80.0% in 2021. The bacterial strains in probiotic foods provide health benefits, such as increased lactase production, diarrhea prevention, irritable bowel syndrome (IBS), and enhanced immunity of Lactobacilli.
Most probiotics are bacterial, with Lactobacillus or lactic acid bacteria being the most common. These components are mostly used in fermented foods, including kefir, sauerkraut, yogurt, and kimchi. Another important application segment for bacterial details is dietary supplements.
By Application: The probiotic food and beverages sector topped the global market with a revenue share of more than 75.0% in 2021.
Probiotics are incorporated to increase the overall nutritional value as well as the flavor of the baked goods. Probiotic muffins and nutritious bars, among others, have been introduced into the market. The consumption of these probiotic-infused baked products has increased in recent years due to the rising inclination toward preventive healthcare
By Form: The dry form is expected to dominate the market over the forecast period due to cheaper transportation costs than the liquid form. Manufacturers and suppliers prefer dry probiotic components because they have a longer shelf life.
By Region: In 2021, Asia Pacific commanded more than 40.0% worldwide revenue share. Because of the competitive techniques used by multinational firms, the region is seeing a significant increase in consumer awareness. Demand from countries such as India, China, and Australia is helping to drive overall development. The expanding population, rising disposable income, and improved standard of life are predicted to fuel regional market expansion.
The strong demand for functional foods and dairy products, large regional players, and awareness of the benefits of employing probiotics are all factors that influence these market shares.
The probiotic ingredient competitive environment is fragmented, with several large and small competitors concentrating in the market. Because the emphasis is on human-use products, competition is fierce to supply the functional food and pharmaceutical businesses, where demand is considerable. New firms aiming to break into the probiotic components market to serve the animal feed sector are seeing significant growth.
Key companies covered in the market study are Arla Foods, Inc., BioGaia AB, Chr. Hansen Holding A/S, Danone, Danisco A/S, General Mills Inc., i-Health Inc., Lallemand Inc., Lifeway Foods, Inc., Mother Dairy Fruit & Vegetable Pvt. Ltd., Kerry, Nestle S.A., Probi and Yakult Honsha Co., Ltd.
Segments Covered in Report
- Streptococcus and Enterococcus
- Saccharomyces cerevisiae
- Saccharomyces boulardi
- Functional Foods & Beverages
- Dairy Products
- Other dairy products
- Non-dairy Products
- Vegetable-based probiotic products
- Fruit-based probiotic products
- Meat-based probiotic products
- Dietary Supplements
- Probiotic Drinks
- Animal Nutrition
- Others (include strains used in cosmetics and personal care)
By Distribution Channel:
- Specialty Stores
- Online Stores
By Region and Country:
- North America (U.S., Canada)
- Latin America (Brazil, Mexico, Rest of Latin America)
- Europe (Germany, Italy, France, UK, Spain, Netherlands, Norway, Russia, Rest of Europe)
- Asia-Pacific (China, Japan, South Korea, India, Indonesia, Thailand, Vietnam, Australia & New Zealand, Rest of Asia-Pacific)
- Middle East (Saudi Arabia, Turkey, UAE, Rest of Middle East)
- Africa (South Africa, Nigeria, Egypt, Rest of Africa)
About ChemView Consulting’s Food & Beverage Domain
ChemView Consulting’s Food & Beverage domain provides unique, reliable, and in-depth analysis while highlighting opportunities for growth for companies in the food and beverage industry with a focus on plant-based meat options, clean labels, and nutritionally dense and plant-based ingredients. Our research helps us better understand consumer demand and shifting preferences. In addition, we assist companies in developing strategies to attract new customers and retain existing strongholds. The comprehensive coverage includes Food Additives & Ingredients, Food Supplements, Food Processing & Processed Food, and Beverages. In addition, for developing – “The Future Growth Plan,” our research studies serve as market reference guides for manufacturers, research institutes, channel partners, and government agencies.
About ChemView Consulting
ChemView Consulting is a leading information, market intelligence, and consulting company serving worldwide Chemicals & Materials, Food & Beverage, Oil & Gas, Clean Energy, and Packaging clients. ChemView Consulting serves clients in approximately 100 countries, with its office in the U.S. and delivery centers in India.
What sets ChemView Consulting apart?
- Full-time research experts and subject matter experts
- In-house primary research team
- The in-house data visualization team
- Industry-wide network of research partners
- Database subscriptions
- The exclusively tailored research process
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Mayor Gary Christenson attended the recent ribbon cutting of the El Mexsal Authentic Latin Food restaurant located at 97 Medford Street in the location of the former Sillari’s Pizza. Featured are authentic and flavorful Mexican and Salvadorean dishes prepared with only the freshest of ingredients. They have a full bar and serve a variety of beverages including smoothies and homemade juices.
The new owners have made substantial investments in the property and have created a warm, inviting and welcoming space for folks to stop in for a delicious dinner. Their goal is to have a staff of between 5-8 employees. They are open on Sundays 10 AM-10 PM and Fridays and Saturdays 10AM-11PM and can be found at Grubhub, Opentable, and Grabull. For more information, please call 781-605-0821.


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So in the last weekish, I have gone a little gym and food crazy. The gym is my home away from home - not because I like the gym - GOD NO, I hate the gym - but because I feel like I need to lose a few pounds.
Most of my life that I can remember, I have disliked how I looked, until I started to dance in college.
Well, in the summertime, in the dead weeks between school and work - there are no dance classes. And I have gained, like, 6 pounds since April. And that doesn't sound like much, but I was overweight in high school and it took 2 years of dance in college to get myself to a shape that I liked, so I am taking care of it now, while it is still manageable, however discouraging.
So, I have also been cooking way differently. Much more produce and salad, and trying to find ways to substitute ingredients in and out. Thank God for Pinterest.
I found an interesting recipe last night and, I must admit, I was hesitant. But I went for it and it was a hit for both Bailey and I.
As we all know, tuna fish is an incredibly nutrient-dense food. It's rich in high quality protein and an excellent source of important nutrients such as the minerals selenium, magnesium, and potassium; not to mention the B vitamin complex, and of course, the marvelous omega-3 essential fatty acids. And tuna melts rock.
But mayo is not good for you. It is awful. So with this recipe, you can lose the mayo.
Mix 4 ounces drained water-packed tuna with 2 tablespoons nonfat Greek yogurt and 1 teaspoon Dijon mustard. Fold in 1 teaspoon chopped fresh chives, diced carrots, celery, a bell pepper, and a pinch of shredded cheddar cheese. Splash in a dash of Worcestershire sauce. Serve on a whole wheat sandwich roll and toast it in the oven on 325 for about 5 minutes.
I'm not kidding - it is so good. Better than the original fatty mayo recipe. So give it a try and let me know what you think!
Tonight for dinner - chicken breast with basil and tomato, on a bed of linguine! Yum!


After several unsuccessful investments, three Brazilian professional investors, Paulo Lemann, Marcel Telles, and Alberto Sicupira, purchased the local Brahma beverage company in 1989. By investing in the world’s leading food brands, the trio built one of the world’s food and beverage empires in less than ten years. They acquired Interbrew in Europe, Anheuser-Busch in the United States, and Modelo in Mexico between 1989 and 1999. Following the success of these investments, they decided to form the Tri-Capital financing company for professional capital management. After 2010, they purchased the Kraft supermarket chain and the Heinz condiment factory. With professionalism and sound investment decisions, these investors were able to capture a quarter of the global beverage market in 20 years and establish a professional parent investment company.


What can you do with overcooked rice?
A super-delicious way to use up your overcooked rice is to make rice pancakes (think potato pancakes made out of rice). Sauté your favorite vegetables in a little bit of olive oil, and add them to the rice. Toss in a few handfuls of shredded cheese, and mix well.8 Aug 2018
How do you fix mushy rice?
In fact, there are numerous ways you can try to alleviate the situation and save your rice dish, for example:
- Microwave the mushy rice. Most people turn to microwave when they need to fix the mushy rice.
- Drain and cook the mushy rice.
- Refrigerate the mushy rice.
- Oven-dry the mushy rice.
- Use the salt method.
Is overcooked rice dangerous?
The NHS says that leftover rice can be bad for you. Uncooked rice can contain spores that can survive when the rice is cooked. If the rice stands at room temperature for too long, those spores turn into bacteria. That in turn can cause food poisoning.29 Mar 2017
How do you remove excess water from rice?
Using two potholders hold the sides of the pot so you can drain the excess water from the rice. Place the pot back to the stove but don’t put back the lid. Put the pot on low heat so that the rice will continue cooking. This should slowly evaporate the remaining water as well as excess moisture.27 Feb 2019


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First of all, if you head to your local supermarket, chances are that you’ll be forced to acquire those icy fruits and vegetables that exist there. If you do not such as fruits and vegetables, then you might prefer to try something new and try fruits and fruit and vegetables that you can decide on right from the backyard. The good news is that you can get these kinds of right from the online seller. You can examine out the Amazon wish list of the retailer and you will be able to find some great vegetables and fruit there. There are many different types of fruits and vegetables which you might want to consider for your forthcoming date. Following going through record, you will be able to produce an informed decision and you will not be sorry!
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It has been proven that maintaining healthy cardiovascular health can lower the chance of developing type 2 diabetes. Research shows that people who maintain a healthy weight, have high levels of exercise, and consume a diet rich in fruits and vegetables live long and disease-free life.
Studies show that people who are obese also suffer from the silent killer known as diabetes. Diabetics are at higher risk of heart attacks and strokes which can lead to heart disease, premature death and eye diseases.
One of the ways to maintain a healthy weight and prevent diabetes is to eat the right foods. A well-balanced diet consisting of a variety of healthy foods and vitamins must be eaten on a regular basis. Many people are unaware that there is a link between obesity and diabetes.
Overweight people have higher rates of being diagnosed with diabetes. Diet and exercise play an important role in controlling one’s diabetes, but for optimal results it is important to eat right and get the necessary nutrients that are not included in the typical American diet.
Exercise is a very important aspect of healthy living and should be a part of everyone’s daily routine. It is recommended that you get at least thirty minutes of moderate intensity exercise each day.
If you have been diagnosed with diabetes you might want to try cardiovascular exercises such as running, walking or jogging. Cardiovascular exercise can be a great way to control your blood sugar level and keep diabetes at bay.
Diet and nutrition are important parts of any health care program. A good diet and nutrition plan should consist of a variety of whole foods. Whole foods include all of the organic produce, legumes, dairy products, fresh fish, poultry, nuts, fruits, vegetables and seeds.
It is important to avoid processed foods and consider making the necessary adjustments to your diet to improve your overall health.
It is also important to include low cholesterol foods in your daily diet. Foods that have low cholesterol have been proven to lower LDL cholesterol and raise HDL cholesterol levels. Y
our physician can provide you with a list of foods that are good candidates for your dietary plan. In addition, your physician can provide information on the nutrients and vitamins you need to include in your daily diet to maintain good cardiovascular health.
It is important to take your diabetes medications as prescribed. Medications can cause side effects so it is always best to talk with your doctor about the possible problems that may occur.
Make sure that you keep yourself well hydrated by drinking at least 64 ounces of water each day. Remember to exercise regularly and make any dietary changes that you feel may improve your health.
Keep track of your weight and cholesterol readings as well so that you can see how you are improving. Most importantly, try to maintain your cardiovascular health so that you can prevent the complications that come with diabetes and cardiovascular disease.


Cuisine Innovation is a company carrying research,
consulting and training activities in culinary technologies.
Cuisine Innovation is also a company selling innovative products:
precision equipments, molecular cooking sets, texture agents, etc.
The company is directed by Dr. Anne Cazor, graduated in food-processing engineering and holding
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Cuisine Innovation's positioning is this of the culinary technology, at the interface between
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to share our knowledge in molecular gastronomy,
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to help improving quality, security, and environmental care.
We offer the professionals:
We offer the amateurs:
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Another good morning to you, my loves!<3 As you already now I made a summer party. And as I promised you here is the post about some food, snacks or drink ideas for a perfect summer party. All of them are super easy to do and of course healthy. As always. Because you know that’s important for me: Simple and easy to do and healthy.:-)) You can read my previous post about the summer party here.;-)
Easy, delicious and healthy. And super variable. Just mix slices of watermelon with as much water as you want. You don’t need much since watermelon is called watermelon for a reason, haha. I didn’t try it but you can probably some add some alcohol too. For the aesthetic, I hollowed out little watermelon balls and put them into the drink.
Yes, I love Watermelons, haha.<3 You also just can stick other fruits on it. But watermelon is perfect for doing such little, cute shapes. I stick them out with cookie shapes.;-) It’s so cool and this way the watermelon doesn’t just taste like summer, it also looks like summer.
Oh, come on. Who doesn’t loooove Guacamole!? Right?! And of course tortilla chips = <3. And don’t tell me you don’t know how to do Guacamole, haha! Actually, my mom makes the best Guacamole in this world. So I decided to honor her Guacamole in another post.;-) So stay tuned for that!
That’s such a cool and cute idea. I stole it from somewhere on Instagram. I don’t think I need to tell much about how to do this. I think the picture is enough to know what to do.;-) And since I’m just a human I forgot to add the ears. I was so stressed because I wasn’t finished with all the dishes for the party and the people were already about to come. So I just forgot to cut two strawberries in half and little ears on top of the grapes. The only thing I can say to this is: Prepare it as late as possible. You might get in stress too tho. But as fresher the fruits as better.:-))<3
For this, you need to cut some apple in as little slices as possible. And pot them in a pan with water and boil it until the color of the water gets red. Take the pan from the stove and let it cool down to room temperature. Fill the apple water in a jug and put it in the fridge. So it’s cool and fresh. Add some lemon slices in the apple water too. Plus take the apple slices out and just leave a few in it so it looks nice and not overfilled.
Another thing I absolutely love and everyone knows how to them. But unfortunately not as healthy as Guacamole at all. So I won’t have to tell you how to do these. To make it a little special and even more delicious I like to add some mustard into it. And some oregano and rosemary on the top.<3
I had some hot dogs left and needed to get a little creative. So I mixed some olive oil, pepper, oregano, eggs, soya flour and grated parmesan. I covered the left hot dogs in it which I cute in little slices. Then I put them in the oven. 180 degrees for half an hour. For the hot sauce, I just took tomato sauce without added sugar and mixed it with chili. For a little sweetness, I added a little bit of honey. I love sweet and hot together.<3


The refined restaurant at Les Collines restaurant in Cublac
Generous cuisine that honors tradition
A generous land with beautiful and wholesome produce, the Corrèze and Périgord display a gourmet and epicurean nature which cultivates the taste of the authentic and the pleasure of the traditions which are transmitted. These are the same values that motivate the chef, Stéphane and his team to develop cooking that is close to the terroir. Authentic cooking certainly but one which also dares to be different and does not lack creativity.
The dishes are made 100% homemade from fresh products selected according to market aisles
The menus vary according to the seasons and the chef's inspiration.
Beautiful local specialties, dishes of character with real flavors that you will taste follow one another in the elegant setting of the restaurant room with exposed stone walls, in the air-conditioned veranda or, in season, on the pretty terrace with the superb view over the valley.
Reservation recommended for lunch.
Equipment & Services
|Veranda and terrace overlooking the valley
|Authentic and refined cuisine
|Free private parking
|Access for handicapped guests
|Large cutlery capacity for your receptions
Restaurant opening hours
Our restaurant is open from 19:00 to 21:00 all week.
Corrèze - Les 100 lieux qu'il faut voir


Our supporters make it possible! MOM wants to give a special thank you to all the supporters who help make every day a More on the Menu day!
Spotlight Sponsor: Jimbo’s… Naturally!
MOM is proud to have a partnership with Jimbo’s… Naturally!, a local organic and natural foods market, because of its commitment to healthy nutrition for people of all ages. During a recent Jimbo’s-sponsored campaign, each Jimbo’s store shared information about MOM with customers and encouraged them to donate. In just two weeks, Jimbo’s raised $5,247.12 that will be used to provide fresh produce to several homebound seniors! Thank you, Jimbo’s and your support for the past 3 years!
Platinum Sponsors ($5,000+)
- M. House Family Fund


I have been wanting to try something different for suppers, and I was thinking the other night that Chicken Quesadillas would be good to make at home!
Tonight was the night, and I have to say that they turned out very good.
4 lb whole chicken (mine was fresh)
chicken bullion cube
fajita seasoning packet
green bell peppers from the garden (frozen)
I put this all in the pressure cooker, and it took around 20 mintutes or so.
I let it cool a bit, shredded the chicken..added more seasoning, some of the cooking juice, and the bell peppers.
I cut up a tomato and added it onto the tortilla, so it was cheese, meat, tomato, cheese.
I heated up a skillet on medium and cooked them each side about 2 minutes. As they got done, i stacked them inbetwen 2 plates and watched them....waiting till they where all done.
Yummy! This will be made again.


IT IS ALL ABOUT THE INGREDIENTS
Our food is all about freshness and flavour. The menu changes daily and is completely dependent on what our suppliers have available every morning. All of our dishes are created in-house and whilst we are always adding new creations to our repertoire there will always be firm favourites that keep our loyal customers returning again and again – such as our famous Steak and Kidney Pudding and of course Sunday lunch wouldn’t be Sunday lunch without a roast!
Our philosophy is very simple – to provide good food and good service in a beautiful location.
We take great pride in the fact that all of our dishes are freshly prepared in-house. We know that to produce good food, you need to start with good ingredients and we firmly believe that wherever possible, all our ingredients should be locally sourced and responsibly produced. Fortunately, the abundance of quality produce from local suppliers makes this philosophy a reality.
Combine this simple philosophy with an inviting, warm and relaxed family atmosphere and you have The George.
OUR SMALLHOLDING & ANIMALS
We have our very own smallholding just down the road from The George. This gives us the opportunity to raise our own animals. We know their pedigree, and that they have lived happy free range lives.
We are currently raising pigs and have just taken delivery of 50 turkeys. The turkeys will live free range for the rest of the year and will no doubt be very happy with us.
We do our utmost best to make sure that all our animals have happy healthy lifestyles which is reflected in the flavour and quality of their meat.
LOCAL PRODUCERS OF SPECTACULAR FARE
At a time when there are so many concerns about the provenance and quality of fresh produce, we are so lucky to be in the Garden of England. We are surrounded by farms producing the best fruits, freshest vegetables and finest meats.
The sea provides wonderful fish and shellfish alike whilst local vineyards provide award winning wines.
The abundance of artisan producers ensure we have award winning local cheeses, distinctive Kentish gins and farm-pressed fruit juices and local game that is second-to-none.
CLICK HERE TO SEE A SAMPLE MAIN MENU
TO START WITH
Pan Seared Scallops, Smoked Bacon, Rocket Salad 10.00
Pan Fried Mackerel Fillet, Toasted Sourdough, Tomato and Red Onion Concasse 8.00
Cream Mushroom and Herb Bruschetta 6.00
Pea and Bacon Chowder, Warm Sourdough 6.00
Pork and Cheddar Croquettes, Chilli Mayonnaise 6.00
Spicy Lamb Ribs, Mint Yoghurt, Grilled Aubergines 8.00
Slow Cooked Shoulder of Lamb, Guinness and Mushroom Sauce, Mashed Potato 17.00
Pan Fried Cutlers Farm Pork Chop, Tomato and Chorizo, Sauté Potatoes 16.00
Rare Cooked Fillet Steak, Rich Red Wine and Stilton Sauce, Saute Potatoes, Wilted Spinach 24.00
Our Homemade Suet Steak and Kidney Pudding, Minted New Potatoes, Cabbage 16.00
Local Rabbit Slow Cooked in a Cream Pear Cider and Dijon Sauce, Saute Potatoes 17.00
Beef Fillet Stroganoff, Fries, Mangetout 18.00
Cutlers Farm Pork Sausages, Mashed Potato, Crispy Fried Onions 13.00
Breast of Chicken with Mint, Garlic and Spinach Filling, Cream White Wine Sauce, Croquette Potatoes, Sauté Summer Vegetables 16.00
Beer Battered Cod, Chips, Peas 12.00
Smoked Haddock, Potato and Mint Tart, Salad, Homemade Coleslaw 12.00
Cold Poached Salmon Salad, Homemade Coleslaw, New Potatoes 15.00
Whole Grilled Plaice, Chips, Peas 16.00
Pan Fried Fillet of Bream, Pea and Courgette Risotto, Rocket, Shaved Parmesan 18.00
Pea and Courgette Risotto, Rocket, Shaved Parmesan 12.00
Sweet Potato and Curry, Braised Rice (Vegan)10.00 (Chicken) 13.00
Roast Pepper, Tomato and Cheddar Tart, Salad, New Potatoes, Homemade Coleslaw 12.00
Nut Roast, Roast Potatoes, Yorkshire Pudding 12.00
CLICK HERE TO SEE A SAMPLE SUNDAY MENU
TO START WITH
Our Homemade Soup of the Day with Crusty Bread and Butter £6.00
Field Mushrooms Slow Cooked with Garlic, Topped with Kentish Blue Cheese and Grilled £7.00
Chicken Liver and Brandy Pate with Toasted Bread and Apple Chutney £7.50
Crayfish Cocktail with Mixed Leaves and Marie Rose Sauce £8.00
Pan Fried King Prawns with Garlic, Chilli and Chilli Dressing £8.00
Creamed Wild Mushroom and Kidney on Toast £8.50
Our Homemade Pork Terrine with Fruit Chutney and Toast £7.50
Prime Roast Beef with Yorkshire Pudding and Roast Potatoes £15.00
Roast Pork from Our Own Herd with, Roast Potatoes, Stuffing and Yorkshire Pudding £15.00
Free Range Roast Breast of Chicken with Roast Potatoes, Stuffing and Yorkshire Pudding £15.00
Roast Leg of Shottenden Lamb with Roast Potatoes and Yorkshire Pudding £15.00
Half Roast Guinea Fowl with Yorkshire Pudding £17.00
Our Homemade Suet Steak and Kidney Pudding £16.00
Roast Partridge with Pear and Cider Gravy £16.00
Shottenden Shoulder of Lamb Slow Cooked with Local Ale £16.00
Pheasant Curry with Braised Rice and Mango Chutney £14.00
Cutlers Wood Venison Slow Cooked with Chestnuts and Truffle £18.00
Shottenden Lamb Stew with Crusty Bread and Butter £14.00
Poached Salmon with Hollandaise and Buttered New Potatoes £15.00
Grilled Lobster with a Thermidor Sauce and Mixed Salad £18.00
Oven Roasted Hake with a Roast Tomato and Pepper Sauce, Crushed Potatoes and Spinach £17.00
Mixed Nut Roast with Roast Potatoes and Yorkshire Pudding £13.00
Roasted Winter Vegetable Lasagne with a Mixed Salad £13.00
We provide vital support to a diverse range of businesses which in turn are providing valuable employment opportunities in Kent and are at the economic heart of our rural communities.
We are committed to promoting the best Kent has to offer. Our role is to promote local and seasonal produce and to provide support and services to our members.


There is an innovative approach to farming, as more families move to the metropolis. The latest census reveal that greater than 80 percent of the American population now resides in the cities. Along with the growth in urban populations, ground-breaking alternatives to providing food for all those residents are being modified on unoccupied city lots, in neglected warehouses, as well as in basements and gardens of city-inhabitants all over the country.
Local producers are carrying out trials with aeroponics, aquaponics, and hydroponics or other radical food production techniques aimed toward supplying food that doesn’t have to be transported long distances.
Many of the urban farmers are likewise discovering that low-tech production methods still check out with a variety of crops, including microgreens.
Lessons Learned About Microgreens
The fact that such crops can be effortlessly cultivated indoors, minus any expensive growing approach and equipment, they are just suitable for the modest farmer.Read on to find out more about growing microgreens.
On Produce: My Thoughts Explained
Microgreens are little plants, bigger than sprouts, cultivated to only an inch or two inches high then harvested. Microgreens have a much more powerful flavor over that of fully grown plants, which makes these plants ideal for side dishes or a strong, spicy salad add-on.
These plants can be cultivated from most herb or salad green seeds, although the colorful and spicy varieties are more popularly grown, which include beets, mustard, arugula, kale, radish, mizuna, tatsoi, and endive.
Microgreen growers generally use the standard 10-inchex x 20-inches plastic garden trays, spreading them on a rack or table. The seeds get planted in the enclosed trays until they spring up and then shifted underneath lights or into the sunlight, to sprout to harvesting dimension.
Potting soil are usually used in the trays by most minor growers since the plants can be grown and reaped as microgreens or the more affordable, heavier, and bigger baby greens.
Practically all varieties of microgreens are ready for harvesting 10 to 14 days after, and sold to upscale grocery stores, restaurants, and individuals at the neighboring Saturday markets. Microgreens are a best crop for a farm in the city, given the many prospective customers around, which helps reduce delivery costs.
To guarantee freshness, majority of farmers gather a crop in the break of day and distribute it to some restaurant on that same day, so that reaches the plate at the height of its freshness.
Since microgreens require far reduced space over traditional row produce, they have turned out to be a popular option for farms in cities that do not have plenty of growing space.
Plus, their growing cycle is shorter (not more than 2 weeks for most varieties) and so a farmer can harvest up to 2 dozens crops every year without much difficulty.


Watch Cooking Channel Live TV from USA
Entertainment TV Channel / Cooking Channel is a television specialty channel that airs recurring (episodic) programs about food and cooking, owned by Scripps Networks Interactive. It is a spinoff (in essence) of Food Network, which is jointly owned by SNI and Tribune, but focuses more on instructional shows rather than “reality style” and contest programming that Food Network is now geared towards. Cooking Channel replaced Fine Living Network (also known as FLN) on May 31, 2010. As of February 2015, Cooking Channel is available to approximately 61,951,000 pay television households (53.2% of households with television) in the United States.


June fifth is coming up soon – World Environment Day. And boy, do we have a lot of issues to address! But one essential dimension of our impact on the environment that calls out right now is what we choose to eat.
“Clean eating” is a phrase that’s becoming popular in some circles these days. It has a big impact not only on our health, but also on the environment of the Earth. It happens when people avoid refined, sweet, or processed food, as well as those with artificial ingredients such as preservatives and additives. The goal of clean eating is to eat whole, natural foods, including fruits, vegetables, whole grains, healthy fats, and lean proteins.
Trinity United Church of Christ in Chicago is a congregation that understands that there is an intimate connection between sustainable food and economic empowerment.1 Co-pastors Otis Moss and Monica Brown Moss see environmental awareness and racial justice intertwined. Pastor Monica says this approach looks to the Earth as an example of how to build relationships that are not oppressive. Pastor Otis says, “When we recognize the interdependence and interconnection in nature, we begin to build human systems that are interdependent and interconnected.”
While clean eating can mean different things to different people, experts tend to agree on its basics as including:2
- Choosing whole, minimally processed foods, such as grains, beans, and nuts;
- Deciding not to follow detox diets or cleanses, which can upset the balance of good bacteria in the gut;
- Avoiding excess sugars and refined carbohydrates; and
- Selecting produce that is well below levels that could cause health problems, whether it is organic or not.
For Christians, clean eating naturally weaves together ecology, health, and justice with discipleship. “Eating reminds us that we participate in a grace-saturated world, a blessed action,”3 says professor and author Norman Wirzba. “To eat is to be implicated in a vast, complex interweaving set of life-and-death dramas in which we are only one character among many.”
He explains further. “When we think of food as a commodity, we think what matters is, ‘Is the food cheap? Is the food convenient? Is the food in big supply?’ . . . It’s destroying and degrading our soil; it’s polluting our waters; it’s abusing the animals; and it’s abusing agricultural workers.”
Instead, we can realize that “life and food are precious gifts. . . . It’s not simply fuel to keep your machine-like body on the move. Eating is an act of profound intimacy, because when you eat, you consume the flesh of plants, the flesh of animals. . . . When you take a bite, you bite into the whole world.”4 Eating mindfully leads us to ask ourselves, “Are we worthy of receiving the life and the death of others?”
A note of hope is as people do responsible shopping, becoming educated on what items are in our stores. Another encouraging development is the growth of local food systems, which have great accountability built in, with fresher produce, and where farmers and consumers can be closer to one another.5
One example of local food systems is Plainsong Farm, cofounded by Rev. Nurya Love Parish. “I saw food as a natural connection between discipleship and the stewardship of Creation,” says Parish. “Too often I felt like a lonely Christian in (mostly secular) food systems advocacy. And I felt like a weird person in my church, where we provided food for the poor, but didn’t always consider the ecological implications of our charitable food choices.”
So Rev. Parish started a farm-based ministry called the Christian Food Movement. “At Plainsong Farm, we incorporated charitable food into our ministry from the beginning,” she says. “Now, we’re looking at adding educational programs and worship.” Beginning with a directory of similarly-oriented farms, she says, “Our goal is to be a one-stop location for people and projects at the intersection of Christian faith and a better food system. We want to provide opportunities for healthy cross-pollination between regions, denominations and sectors.”
Folks like the Norma Wirzba, the Trinity UCC co-pastors, and Nurya Love Parish all point to clean eating as a way to change both our way of eating and its effect on the ecological system. “It’s possible to change even a lifetime of unhealthy eating habits, patterns, obsessions, rituals, neurosis and fears,” says Parish. Learning to engage in clean eating can be a positive thing, indeed.
1 – Celeste Kennel-Shank, “Chicago church connects sustainable food, economic empowerment,” The Christian Century, September 20, 2017.
2 – Kirsten Weir, “‘Clean Eating’ Simplified,” Arthritis Today, January-February 2017, p. 16.
3 – Norman Wirzba, Food and Faith: A Theology of Eating. Wirzba is Professor of Theology and Ecology at Duke Divinity School and Nicholas School of the Environment.
4 – YouTube, Food, Farming, and Faith, Office Hours at Duke University, November 23, 2015.
5 – You Tube, A Theology of Eating, Office Hours at Duke University, November 17, 2010.
See also: Food, Simple or Easy


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Breakfast is served from: Mon – Fri: 8:00am – 10:30am / Saturday :9:30am - 10:00am/ Sun :served the night before
A full breakfast is included in the price of your room. We offer a superb selection of locally baked pastries, fruits, cereals and yogurts.
We use most of organic produce where possible and all of our ingredients are carefully selected for quality.
You can enjoy the garden for your morning breakfast!
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In this country, we often categorize different regional cuisines into different foods. When I say “pineapple”, many instinctively relate to Hawaiian food while “avocados” are Californian cuisines. While that clearly isn’t wholly accurate, that’s how we view different types of foods. Certainly ingredients represent cuisines such as Italian [pastas and tomatoes], French [fish and duck], and Chinese [rice and soy sauce]. Even though those ingredients certainly represent those cuisines, the stereotypes break down quickly when you think of Peking Duck and chow mein as purely Chinese and not a hint of Italian or French in them. And really, do we really think that ham and pineapple pizza is somehow truly Hawaiian?
Here in the US, when we think of Chinese food, we are really thinking of the Cantonese style dishes. Over time, we’ve incorporated some Sichuan regional dishes [kung pao] into our taste palates, but really, we’ve limited ourselves to one regional Chinese food. One can argue the same for Italian and French cooking, where different regions produce raw ingredients that are local to those areas, making dishes unique in styles and flavors. Chinese food, it seems, have been reduced to chow mein, fried rice, sweet and sour anything, and orange flavored anything. Let me just say, for the record, that PF Chang’s is not Chinese food. It’s not even localized foods. It’s just really bad food.
In many Chinatowns in the States, the majority of the immigrants are from the region of Guangzhou, or Canton. Thus, the plethora of Cantonese dishes have become the symbol of Chinese food. But there are others, many others in fact, that we haven’t even tapped into as a country here. Shanghai cuisine tend to be about braises, stews, sauces, pickles, rich and deep flavors that ought to be embraced by the Western palates, but it’s often not found in the US. Mandarin cuisine, or Beijing cuisine, in home to the famous Peking duck. Instead of the bun, however, it is traditionally eaten with a flour-y crepe like pancake. But it’s also home to such things as soup noodles, hot pots and because it’s closer to Mongolia, the influence of Mongolian Beef and pot stickers are also made famous by that region. Hunan and Sichuan dishes are very similar, both focus on the chili, garlic, ginger stir fries that we’ve come to love as kung pao chicken and orange flavored chicken. Additionally though, Sichuan is also about salt curing, stir fry vegetables, and tofu dishes.
Each of these regions, unfortunately, have fused into one in this country. We identify all of these regional foods as Chinese food. While that’s true, when you visit Hong Kong, Guangzhou, Shanghai, and Beijing, you will never hear someone say, “Let’s have Chinese food for lunch”. One will most likely hear, “Let’s have Shanghai-nese food” or “Hunan food” because these regional fairs are important to the country that borne these dishes. Like Italian and French regional dishes, we’re missing a big part of the Chinese cuisines in this country. We’re missing local dishes called “Chiu Chow”, which also has a distinct use of acid, such as vinegar. One of the famous desserts of Chiu Chow is pan fried noodles with a coating of caster sugar glazed with vinegar. While that might sound weird, it’s actually a perfect way to end a meal because the acid and sugar temper the oily dishes that one would eat. And you would wash it down with some typical Chiu Chow tea, coming in a small teacup that is intense in flavor as it is suppose to help with digestion.
Next time you get a craving for Panda’s Orange Chicken, try to find a local Chinese restaurant that’s serving something a little different. Try braised tofu or seafood hotpot. See if they have oxtails, whole steam fish, and spiced dried tofu with sliced pork. While still in the Cantonese style of cooking, it provides us with different tastes from a country so vast, you can travel for a week and not have the same style Chinese food. And even though many of the dishes can only be found in China, we really should be ashamed of ourselves if we only go to PF Chang’s or Chin Chins of all places. Chin Chin’s “world famous” Chinese Chicken salad is just ghastly. It’s truly an awful way of saying that one “likes” Chinese food. It’s like saying your favorite Italian food is the endless salad and breadsticks at your local Olive Garden, where the only Italian thing about it is that it contains bread and olives. It’s really a hideous way of representing cuisines that have been perfecting for thousands of years. So try something new, something weird maybe, because you never know when you’ll be surprised. And that’s what experiencing food is all about. We don’t have to be Andrew Zimmerman of Bizarre Eats, but we can start by trying something slightly different that will bring new experiences to our lives. It’s worth it.


When Sandra Schmidig and her husband, Ulisse, left Switzerland to search for a warm place to produce organic food, they were told to look in the Val d'Orcia area of Tuscany. In this picturesque area they found a farmer ready to retire who had 200 acres to sell at a price they could afford. With his mentoring and their hard work, the farm grew from one chicken and one sheep into an amazing agricultural endeavor that includes a restaurant, olive groves, vineyards, many farm animals and fields of ancient grain. They produce honey, olive oil, wine, pasta, goat and sheep milk cheeses. They also offer cooking classes, truffle hunts and camping accommodations. The latest project is a cookbook soon available for sale on the website.
Podere il Casale: https://podereilcasale.com/en/
Podcast Sponsor: Travel in Italia, leading small group tours on the mainland and islands of Italy, http://www.travelinitalia.com, firstname.lastname@example.org or email@example.com


SERVED DAILY 11AM - 3PM
10% off Dinner menu
Entree - $6.99
Entree and Starter or Desserts - $8.99
Entree, Starter and Desserts - $10.99
Soft drink included
BOWL OF SOUP
Choice of Minestrone or ask about our specially soup
A side dish portion of lettuce, tomatoes, onions, cabbage and carrots with your choice of dressing
Tossed with caesar dressing, croutons, parmesan cheese
SIDE OF FRIES
A hearty portion of straight cut fries
A tasty combination of seasoned beef, ricotta, mozzarella and parmesan cheeses. Topped with homemade tomato sauce and melted cheese.
Homemade meatballs, tomato basil marinara and melted mozzarella cheese.
EGGPLANT PARMESAN SUB
Fried eggplant, tomato basil marinara and melted mozzarella cheese.
CHICKEN PARMESAN SUB
Fried chicken, tomato basil marinara and melted mozzarella cheese.
STEAK AND ONION SUB
Thin sliced steak sauteed with red onions and topped with melted mozzarella cheese.
SAUSAGE AND PEPPERS SUB
Italian sausage sauteed with onions and green peppers, topped with melted mozzarella cheese.
Two slices of cheese pizza with one traditional topping each
Cheese filled ravioli topped with homemade creamy meat sauce.
Cheese stuffed raviolis topped with marinara sauce.
Pasta shells filled with ricotta and parmesan cheeses topped with a tomato basil sauce and melted cheese.
GNOCCHI ALLA GORGONZOLA
Italian potato dumpling tossed in a creamy gorgonzola sauce with sun dried tomatoes.
Potato dumplings tossed in a meat sauce.
Breaded and fried chicken breast topped with tomato basil sauce and melted cheese. Served with a side of angel hair pasta.
ANGEL HAIR PASTA
Served with tomato basil sauce over angel hair. With Italian Sausage or Meatballs
SLICE OF CHEESECAKE
New york style plain cheesecake topped with chef’s special sauce.
Fried pastry dough filled with sweetened ricotta and mascarpone cheese, blended with chocolate chips and topped with chocolate sauce and confectioner’s sugar.


You can now add another table or individual tickets to your purchase. If purchasing more than one table for your company or group, please name each table as; NBC #1, NBC #2, etc., etc., to help us keep your group together!
IMPORTANT: Your meal selection, Guest Names, Company Names and Meal Choices must be added by Wednesday, April 25th! Please create an account with this site in order to come back and enter your guests names and their meal choices if you don’t have those today. (Your emailed ticket receipt will have instructions on creating an account). Any meal not selected by Wednesday, April 25th will default to the Chicken. A link to Create an Account will show when you process your order and on your confirmation email. Please save your email confirmation with the link in order to manage your account!
Pan Pacific: Crisp romaine greens, mandarin oranges, sliced strawberries, caramelized walnuts with sesame-orange dressing
Tuscan Chicken: Sautéed chicken breast, wilted arugula and toasted pine nuts with sun-dried tomato cream sauce, served with fingerling potatoes and buttery steamed broccoli
NY Steak: Char-grilled NY steak, topped with roasted shallot butter, served with twice baked loaded potato and steamed broccolini
Garden Risotto (Vegetarian): Assorted garden vegetables in a creamy risotto, topped with shaved parmesan cheese


Contex: Recently, the Ministry of Food Processing Industries and Ministry of Development of North-east Region have inaugurated the Zoram Mega Food Park in Mizoram.
About Zoram Mega Food Park
- It is built at a cost of Rs 75 crore and spread over 55 Acres of land will directly benefit over 25,000 farmers.
- It will provide employment opportunities to over 5,000 people in the region.
- It will help in doubling the income of farmers in the area by doing away with the middlemen.
- It will help in overcoming the transportation constraints and will soon become a major milestone for the storage and processing of high variety of foods, spices, fruits and vegetables grown in the region.
Importance of Mega Food Park
- It aims at providing a mechanism to link agricultural production to the market by bringing together farmers, processors and retailers.
- Its objective is to ensure maximizing value addition, minimizing wastage, increasing farmers’ income and creating employment opportunities particularly in rural sector.
- It is based on “Cluster” approach and envisages creation of state of art support infrastructure in a well-defined agri/horticultural zone for setting up of modern food processing units in the industrial plots.
- It is consist of supply chain infrastructure including collection centers, primary processing centers, central processing centers, cold chain and around 25-30 fully developed plots for entrepreneurs to set up food processing units.
Concerns associated with Mega Food Park
- The promoters have faced difficulties in selling the new concept to banks and thus have failed to secure loans to build the parks.
- The major concern associated with Mega Food Park is mandatory acquiring of 50 acres of land for the infrastructure.
- There is difficulty in convincing small enterprises to set up shop at Mega Food Park.
- There is no doubt that the mega food park scheme stands out as the government is not only offering room and facilities but are also making available raw materials, labour, storage and supply solutions.
- The government must ensure the timely and effective implementation of the plan if it is to reap the maximum benefits.


To me they are the perfect breakfast food. I can remember being a kid and my Dad making pancakes every Sunday and they were the BEST! Golden brown, light & fluffy, with that nice crunchy edge along the outside. You put the butter on when it's hot so it melts and then the syrup will just soak in, filling the whole pancake with maple taste. Yum!
Nothing can beat the perfect pancake, but it can be hard to achieve. And that's what I've been trying to do- I am on the hunt for the Perfect Pancake recipe. Before, I always relied on mixes from the store. But that has changed, partially due to a shrinking budget & part due to my desire to eat healthier by not using so much processed foods & mixes. Also, at the beginning of last school year, in an effort to reduce the amount of cold cereal my boys consumed, I declared I would cook breakfast on Mon, Wed & Fri. (Which basically meant at the beginning of the last school year I "cooked" frozen store-bought pancakes, waffles & toaster strudels because I was not used to fully functioning that early!) I am proud to say that now I really do cook breakfast at least 3 times a week, and most of the time from scratch too!
Anyways.......I really want to give my boys the golden-crusted memories of mom's pancakes. But I'm having a hard time finding is just the right pancake recipe to do it with. I'm looking for ease & simplicity to make, but tasty to eat as well. I would love to find a recipe that uses oil instead of melted butter and maybe even dry milk powder too. So far, every one I try is good, but none have totally "Wow-ed" me yet. So, for now I'll share with you the recipe I tried this morning and is my current stand-by and maybe you can share your recipe with me!
From Food.com (Formerly Recipezaar)- Pancakes
(My current stand-by recipe)
3/4 c milk
2 T margarine, melted
1 c flour
1 T sugar
3 tsp baking powder
1/2 tsp salt
Beat egg until fluffy. Add milk and margarine. Add dry ingredients and mix well. Heat a heavy griddle or fry pan which is greased with a little butter on a paper towel. The pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon. When bubbles appear on surface and begin to break, turn over and cook the other side.
I thought I'd also share real quick some things I've learned from my dad, experience & reading.
Tips for making the Perfect Pancake:
- If your recipe calls for melted butter instead of oil- bring your milk and eggs to room temperature to avoid the butter from setting up. (Ask me why I know this)
- Sift all dry ingredients together and mix all wet ingredients in a separate bowl before adding to the dry ingredients.
- Do NOT over mix. Lumps are ok in pancake batter.
- Let the batter sit for about 10 minutes before cooking
- If you have a cast iron pan- use it, they make the best pancakes.
- Preheat your pan & make sure it is the right temperature by flicking a few drops of water on the pan. If they dance around the griddle then it's just right. And note that as you cook your pancakes, the griddle will get hotter and you will have to adjust the temperature.
- Use oil or butter in the pan instead of cooking spray if you like the crispy ring on the edge.
- Using a ladle to pour the batter on the pan makes less mess
- A pancake is ready to be flipped when bubbles appear (and pop) all over the top and the edges seem set. You can lift the edge slightly to check the bottom before flipping if needed, but try not to disturb the pancakes too much. Constant checking & fiddling with them will make a tougher pancake.
- The last tip- the cook gets the last pancake because that one is always the best of the batch- any "kinks" in cooking have been worked out by then and your final one is truly the Perfect Pancake!
- Oh- and if you have too much pancake batter you can either make extra pancakes to freeze for a quick breakfast later. (Flash freeze them on a cookie sheet with wax paper between & then seal them in freezer bags. Warm them up in the microwave.) Or what I like to do is I use a funnel and pour the extra batter into an empty clean syrup bottle. Then I store it in the fridge for quick & easy pancakes later. (I usually use it up within a week.) This is also a great no-mess way to squeeze the batter onto the griddle!


Chinese tea for weight loss has actually reached across the globe. Since of the various other important health advantages, this tea is very efficient not just to trim down weight yet also. Chinese tea is made from Camellia sinensis. This tea additionally comes in various types based on just how it is prepared. These types of teas are the eco-friendly tea, oolong tea, black tea, and also Pu-Erh tea.
Why does Chinese tea helpful for weight reduction? This is due to the fact that Camellia sinensis is an herb that is loaded with valuable nutrients that are practical not only in trimming weight but likewise protecting against major conditions.
The Camellia sinensis consists of a rich dosage of anti-oxidants, important nutrients like the nutrients that are essential in preserving a healthy body.
The anti-oxidants existing in this tea are the polyphenols. The polyphenols particularly the catechins prevent your body from putting on weight. Overall, the anti-oxidants protect you from free radicals as well as from various wellness concerns like heart disease, high blood pressure, rheumatism, cholesterol, high blood glucose degree, impaired immune system, and also also cancers.
So exactly how would certainly this tea accomplish fat burning? The catechins have the capability to accelerate your metabolic process and also advertise the thermogenesis result in the body. This means that the body is able to digest food appropriately, transform it into useful energy, and melt the checkin saúde stored fats. There are likewise mineral as well as vitamin that operate in synergy with the catechins. These are manganese as well as vitamin B2. These two nutrients improve your metabolism also.
Other than these three critical nutrients, there are other nutrients that are present in this beverage. These are the vitamin C, Vitamin E, Vitamin B3, Beta-carotene, Calcium, Niacin, Folic Acids, magnesium, copper, potassium and also others. All these materials are essential in reinforcing your immune system, as well as decreasing down your blood sugar including your LDL cholesterol levels. Furthermore, this tea is being strengthened by these nutrients in battling illness that were stated earlier.
The existence of Saponins has actually added even more worth right into this tea because it gives anti-inflammatory and also anti-bacterial residential or commercial properties. All the health and wellness advantages that a person can obtain from alcohol consumption Chinese tea for weight loss are shown by the various clinical studies carried out.
Right here's a Secret Idea:
There are several weight loss teas [http://www.weightlossteas.info] on the market today that claim to promote quick as well as basic weight loss but it can be very hard to choose which one might work best for you.
Chinese tea for weight loss has reached across the globe. Chinese tea is made from Camellia sinensis. These types of teas are the eco-friendly tea, oolong tea, black tea, as well as Pu-Erh tea.
Just how would certainly this tea achieve weight loss? In addition, this tea is being fortified by these nutrients in fighting off diseases that were mentioned earlier.


02/25/2014Broiler Economics: Lower Grain Costs in 2014, Feb. 2014
The world poultry industry can look forward to significantly lower feed costs in 2014. Corn and wheat prices are already down significantly from last year while soybean meal is still a problem. Meal is still stubbornly expensive but is likely to drop in price sometime this year.
Adobe Acrobat PDF file | 195 KB
01/07/2014Broiler Economics: Feed Costs Coming Back Down to Earth, Dec. 2013
After three years of record high feed costs, the world poultry industry is finally getting some relief. Corn and wheat prices are down and soybean meal will soon follow. After a long bull market in grain, it is likely that the next few years will see a bear market in grains; a market that mostly goes down with, of course, the usual fluctuations.
Adobe Acrobat PDF file | 203 KB


Other useful links
Ice cream-making in Castellina
The best ice cream I have tasted is at the Antica Delizia Ice Cream Parlour in Castellina in Chianti. Simone is the ice cream chef there and we have been loyal customers since he opened in 1997. I asked him one day if he could show my children how he makes the ice cream - the kids had a great time and my youngest wants to be an ice cream taster when he grows up! Simone welcomes children to explore with him the mysteries of ice cream making in his store in Castellina. Bookings are required.


Whisk together the flour, baking powder, baking soda, sugar, and salt in a large bowl.
Use a grater to grate the frozen butter and add immediately to the flour mixture. Mix the butter in with your finger tips just until you have coarse meal.
Add the buttermilk and stir in until just combined. The dough will be very shaggy.
Turn the dough onto a lightly flour surface and press together to form a 10 inch square. Fold in half, then in half again so you have a square.
Lightly roll the dough into a 10 inch square again and repeat the folding, in half, then in half again so you have a square.
Lightly roll the dough to 1 inch thickness and cut out the biscuits with a 3 inch cookie cutter (round or square). Be sure you don't twist the cutter, just press down and pull up to insure that you get a good rise. Gently gather and reform the scraps to cut the remaining biscuits.
Place biscuits in a cast iron skillet or parchment lined baking pan with sides, so the biscuits are touching. Refrigerate or freeze for at least 15 mins.
Brush with buttermilk and sprinkle with flaky sea salt. Bake in the middle or upper rack of your oven until risen and golden, about 20-22 mins.


When it comes to exploring the world through culinary experiences, Belgium holds a special place. Known for its rich traditions, delectable treats, and culinary craftsmanship, Belgian cuisine has charmed the taste buds of food enthusiasts worldwide. And now, thanks to Dutch Expat Shop, you can savour the finest Food from Belgium, right at your doorstep.
A Taste of Belgian Excellence
Belgium’s culinary heritage is a reflection of its diverse culture and attention to quality. From the iconic Belgian chocolates that melt in your mouth to the world-renowned Belgian waffles that bring joy to every bite, the country’s food offerings are nothing short of a masterpiece.
Delight in the Sweet Temptations
Belgium is celebrated for producing some of the world’s finest chocolates. The Belgian pralines, with their exquisite fillings and artistic designs, are a testament to the dedication that goes into crafting each treat. With Dutch Expat Shop, you can explore an array of Belgian chocolates that promise to transport you to a world of pure indulgence.
Savoury Pleasures Await
Beyond sweets, Belgian cuisine boasts an impressive array of savoury delights. From the velvety smoothness of Belgian beer cheese to the satisfying crunch of Flemish fries, every dish has a story to tell. And now, you can recreate these delectable experiences in your own kitchen, thanks to Dutch Expat Shop’s selection of Food from Belgium.
Where Culinary Dreams Come True
Dutch Expat Shop acts as a culinary bridge, connecting you with the authentic tastes of Belgium, no matter where you are in the world. Their wide range of Belgian food products allows you to infuse your meals with the genuine flavours that have delighted food lovers for generations.
Cooking with Belgian Passion
Cooking with Belgian ingredients is not just about following recipes; it’s about capturing the heart and soul of a nation through its culinary creations. Whether you’re whipping up classic Belgian dishes or putting your own twist on them, the quality of the ingredients you use makes all the difference.
A Journey for Your Taste Buds
Embarking on a gastronomic journey with Belgian Food from Dutch Expat Shop isn’t just about satisfying your hunger; it’s about indulging your senses and feeding your soul. It’s about creating moments of joy and connection around the dining table.
Exploring the culinary treasures of Belgium has never been more accessible, thanks to Dutch Expat Shop’s collection of Food from Belgium. From sweet to savoury, each bite carries a piece of Belgian culture and tradition. So, if you’re ready to embark on a journey that tantalises your taste buds and enriches your culinary repertoire, start your exploration with Dutch Expat Shop.
Visit the Dutch Expat Shop website to discover a world of Belgian culinary delights waiting to be savoured. Let your culinary adventure begin!


Everyone would like to stay healthy making smart diet. But at times, it's hard to do the very best we can, with regards to our nourishment. Below are a few intelligent suggestions to support your family with placing good stuff inside your systems, whilst enjoying the foods you eat.
To prevent overworking your intestinal keep track of, stay away from ingesting 2 hours prior to going to sleep. Your system needs this time around to fully absorb what you have consumed that day and also ingesting prior to your bed, you will be triggering it to overwork. Give your body an escape at night.
No-one maintains excellent nutrients. The truth is, to put such a aim is always to set on your own up for failure. As an alternative, imagine nutrition like a managing act in between what you wish to enjoy and what you need to consume. Paying attention also heavily about the "should" aspect will pave the way for malfunction and shame, while paying attention only on what you wish will pile around the weight thus making you much less healthful.
When thinking about nutrients for a child, be sure that you stick to a typical plan so they consume while they are meant to eat. If your little one treats each day, it is rather possible that they can not really feeling hungry enough to enjoy a full food and may overlook nutrients and vitamins that were unavailable within their goody foods.
Acquiring from your tiny farm in close proximity to your location has dietary benefits. It can also have other positive aspects that are a lot less calculable. If you get to the farm and talk with the farmer and see how your meals are developed, you will get a private relationship and pleasure with your food.
When considering a diet plan that provides a satisfactory nutrition degree, make sure you distribute the food absorption far more uniformly across the time, as opposed to sizeable foods. This helps to stop consuming too much, in addition to aide in digestive system and the usage of nutrition. Having 5 various or half a dozen medium sized or little meals, is way better than a couple of larger sized meals.
Quinoa is actually a significantly wholesome wholegrain, one of many best. It offers far more total proteins than almost every other grain, although it is really a seed. Having quinoa is a great way to have a dose of B natural vitamins, iron and potassium. You can use this healthy grain as an alternative to rice.
Shakes style wonderful and are exciting to produce. You can even find ways to make your drinks you already enjoy use a greater vitamins and minerals. Flax seed oil and cocoa natural powder are excellent suppliers of omega-3 essential fatty acids and vitamin antioxidants. Add some for your drinks. This ought to also increase the flavoring of your own beverage and increase your defense mechanisms.
You could add a natural ingredient called inulin to the meals to fortify them. The main resources are leeks, garlic cloves, and artichokes. It is actually a potent carbo and it will not only help you shed pounds, it may help protect against intestinal difficulties. Garlic herb is additionally great for your immunity process. When you don't want "garlic herb air", blanch the garlic prior to deciding to take in it or have a dietary supplement.
Ingesting vegatables and fruits that happen to be in months are a wonderful way to reduce costs plus get your vitamin supplements. If you liked this short article and you would certainly like to get even more information regarding powiększanie penisa tabletki kindly browse through our own web-site. Meals which are in season will style greater and you may possibly get pleasure from them considerably more. Purchasing meals which are in time of year can cost you a lot less simply because they have so many of them that need to sell.
To lower your blood pressure level, you ought to incorporate a lot of potassium in what you eat. Studies show that eating potassium regularly can give you considerably reduce blood pressure level. Some examples of foods abundant in calcium mineral are lima legumes, carrots, and green spinach. Prepared orange juice is an additional wonderful source.
After it is time and energy to consume try to take a seat and revel in your meal. When you try to eat dishes standing up or when out and about the body is not going to digest all of the meals the way it should be undertaking and you will have a tougher time obtaining the additional weight away from.
Ascorbic acid, also referred to as Vitamin C, is essential to maintain in your diet. It is employed for the maintenance of numerous body techniques, above all the repair pathways so that as an anti-oxidant. It is found in many preferred fruit and veggies, yet it is also sometimes put into food items being an preservative.
It's a good idea to include cabbage in your diet. Besides it retailer nicely, and is a flexible ingredient in anything from kimchi-topped burgers to the very humble coleslaw, but it's loaded with copious quantities of fiber content, Vit C, Vitamin supplement K, powiększanie penisa tabletki and lots of vitamins. A quick steaming is the best way to preserve the nutrients.
Be wary when searching for "complete-grain" meals. The hue from the food does not mean it really is whole grain. A product that statements "multiple-grain," "broken grain," "rock-terrain," or '100Per cent grain" doesn't indicate it's whole grain. You should examine the ingredients carefully.
While the suggestions that your friends offer you could be incredibly valuable, do not forget that you don't have the identical lifestyle as them. If anything they actually do just won't suit into your life, don't kill on your own making it operate. As an alternative, get yet another wholesome choice, and implement that to your ingesting regimes alternatively.
Avoid all prepackaged foods. There is hardly any meals that comes in this kind that may be healthy whatsoever. Additionally, they incorporate great numbers of synthetic ingredients and so are usually junk food in the first place. Generally it will be possible to discover a healthier option that fits your lifestyle much better anyways.
As you have seen with this wide range of tips, improving diet doesn't really need to be challenging. When you have a problem with producing intelligent foods choices, take yet another examine these pointers for advice and motivation. Soon, you'll be soon on your way a more healthy way of life and also, sensing great about what you eat.


Creamy Italian Beefaroni Casserole
Creamy pasta casserole recipe combines Beefaroni, diced tomatoes and cream cheese with a bread crumb topping for an easy baked dish
- PAM® Original No-Stick Cooking Spray
- 2 cans (15 oz each) Chef Boyardee® Beefaroni® Pasta
- 1 can (14.5 oz each) Hunt's® Diced Tomatoes-No Salt Added, undrained
- 2 ounces cream cheese, cut into small pieces
- 1/2 teaspoon dried Italian seasoning
- 1/3 cup Italian-style bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon Blue Bonnet®-stick, melted
- Preheat oven to 375°F. Spray 8x8-inch glass baking dish with cooking spray. Add Beefaroni, undrained tomatoes, cream cheese and Italian seasoning to dish; stir together.
- Cover dish with microwave-safe plastic wrap. Microwave on HIGH 2 to 3 minutes or until cream cheese softens and blends when stirred.
- Meanwhile, combine bread crumbs, Parmesan cheese and Blue Bonnet. Sprinkle over warm Beefaroni mixture. Bake 15 minutes or until mixture is hot and crumb topping has browned lightly.
|Amount per Serving|
|% Daily Value*|
|Total fat||11 g||17%|
|Saturated fat||5 g||24%|
|Dietary fiber||3 g||12%|
About our Nutrition Information
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How to feed a puppy?
Often in large offspring, puppies lag behind in development and are not adapted to life. They are born very small, weight and size do not reach the norm. And the bitch feeds only 6-7 puppies.
Every day, puppies should gain weight and height, which is the main indicator of good condition and development. And weight loss or its stability is an indicator of malnutrition, starvation, or illness in general.
If the lactating bitch does not have enough milk or poor development of puppies is observed, it is worth feeding litter. With good development of puppies, complementary foods should be introduced on day 10, and if the growth is slightly behind or a large number of puppies are introduced much earlier. Whole milk, not diluted, with the addition of sweet tea and eggs is best suited for feeding. After some time, you can add wheat bread and ground beef. On the 20th day, the minced meat should be replaced with chopped meat, add porridge cooked on the broth, fish fillet, cottage cheese, etc. When the puppies feed themselves and dispense with milk, for about 30 days, they can leave.
Puppy food from month to year
Together with food, the puppy must receive the necessary nutrients for growth and normal development. Attention should be paid to the variety of food, avoiding seasonings and spices that adversely affect the dog’s sense of smell. Food should not be too thick, but not too thin. The utensils for feeding should choose enameled, zinc and copper utensils are unacceptable in use.
It is not recommended to feed puppies who have reached the age of one month with minced meat. The stomach and intestines should work actively, and the minced meat is completely incapable of assimilating itself. Fish fillet, milk, raw eggs and carrots, cottage cheese, yogurt, porridge (rice, millet, oatmeal) – these products are perfectly absorbed by the puppy’s body. Bones should be given after food, only large and boiled ones should be chosen, birds are strictly prohibited.
How to feed puppies correctly? Fish oil is very useful for puppies, its dose can be from a few drops and up to 2-3 tablespoons per day. In case of indigestion, fat should be excluded from nutrition. Vitamin D and A are present in the oil solution. At each meal, the puppy needs to add calcium glycerophosphate, starting from half a tablet to two tablets. Already at seven months you can give 5-10 tablets. At the puppy’s bowl it is worth leaving charcoal and chalk, he will eat them with pleasure. A puppy’s body may also need some vitamins that it can get from beet, cabbage, or carrot tops. They should also be added to feed with finely chopped and scalded nettles.
A young puppy needs more protein feed. How much food is needed depends on the breed, age and appetite of the puppy. Some dog breeders advise: the norm of one puppy feeding in 1-2 months is 1 glass, in 2-4 months – 2 glasses – 1 liter, in 4-6 months – 1-1.5 liters, and in 6-11 months – 1.5-2 liters .
The bowl should be empty after feeding. With the remainder of the feed, the portion should be reduced, and vice versa – increased, especially with too long licking the bowl. The bowl with food needs to be cleaned. Invalid hand and spoon feeding. Feeding the dog near the dining table is also unacceptable. Teasing near a bowl is also impossible to improve appetite.
Leftover food should be completely eaten. Do not replace the constant food with something more delicious, because the puppy can completely refuse healthy food. Sometimes such nutrition leads to a lack of puppy appetite. In the summer, you need to leave water for the puppy, and in the winter, semi-liquid food replaces the need for it by 90 percent.


ğ Here are some great eating habits that may improve the mood and state of people struggling with addictions:
– Decrease caffeine consumption.
– Avoiding refined carbohydrates and foods high in sugar is so important to overall health, especially when trying to recover from any addictions or any mental health struggles. As refined carbohydrates and foods high in sugar can cause energy to crash, ups and downs, which translates into mood swings. Â These types of foods are truly empty calories which results in a lack of needed nutrients for the body.
– Eat foods rich in antioxidants such as fruits and vegetables: they play a key role in boosting your immune system and help restore your skin and hair, which often deteriorate as a result of various addictions.
– Empower your body with more lean proteins and healthy fats: Eat beans, nuts and seeds, avocados, fish, salmon and tuna, which will not only strengthen your muscles, overall physical health and give the body much needed energy. But also helps to empower the brain by absorbing healthy fats, and gain more energy to fight your way out of brain fog, addictions, and restore more balance in your overall Â mental health.
– Adding fiber to your diet is vital to keep your digestive moving regularly. There are many sources of fiber such as vegetables, as broccoli, greens, beans, and brown rice, among so many other naturel sources. Keeping your digestive system moving is so important when you want to detox the body from all harmful substances. If substances stay in the body without being flushed out, it can adversely affect the brain function.
– Eat breakfast every day: It decreases crashing, and fatigue. I make a healthy smoothy filled with greens, berries, banana, sea greens, superfoods and raw cacao. I change it up every day.
– Drink water regularly: It is necessary to listen to your body Many times when we feel really hungry or tired and yawn, itâs the body Â signalling it needs to hydrate itself.


How to grill pork ribs - a demonstration speech with a great advantage - the audience gets to taste the final product.
When it comes to a list of demonstration speech topics, how to grill ribs definitely merits a position way up top!
Simply, easy to prepare and difficult to "mess up".
Follow our simple steps for an effective demonstration speech, amend the speech below to exhibit your personal flair and you're done!
HOW TO COOK PORK RIBS
Sweet and sour pork ribs - grilled to perfection on a barbecue - a perfect addition to a great evening with friends and family!
Let's get started. First things first. Let's keep you in the loop with respect to time management.
You will need about 15 minutes preparation time, 2 hours marinating time and about 50 minutes set aside for cooking.
Right-time planning sorted and detailed.
Your next step will be gather all the ingredients. Pop into a market, have some fun, a quick cup of coffee and a basket full of great ingredients:
2 garlic cloves - crushed; 2 inch piece of fresh ginger root - grated; 2/3 cup of soy sauce; 2 tablespoons of sugar, 2 tablespoons of sweet sherry; 4 tablespoons of tomato paste; 10 ounces of cubed pineapples; 4 1/2 lb of pork spareribs; 3 tablespoons of honey and 10 ounces of fresh pineapple to serve.
Time planning- check. Ingredients - check. Time to roll up your sleeves, grab an apron and prepare a great companion to an excellent dinner.
Your first step is to mix the garlic, ginger, soy sauce, sugar, sherry, tomato paste and cubed pineapple together in a suitable dish.
Next - arrange the spareribs in the dish and make sure that they are coated completely with the marinade.
Cover the dish with plastic wrap and let the ribs marinate at room temperature for about 2 hours.
Prepare the barbecue and grill the ribs over medium-hot coals for 30-40 minutes, brushing with the honey after 20 -30 minutes. [Remember to keep basting the spareribs with the left over marinate.]
We're nearing the end. Cook the pineapple rings over the medium-hot coals for 10 minutes - turning them once.
Place the grilled spare ribs in a beautiful serving dish and serve immediately with the barbecued pineapple rings on the side.
Ok, now you know how to grill pork ribs, you've got great demonstration speeches and you can satisfy a number of grumbling stomachs.
Enjoy the presentation and the meal!Return from How To Grill Pork Ribs to Words of Wisdom


Pork Chunks marinated in special Pibil sauce and super slow cooked - Makes 10 Tacos
The origins of this delicacy date back to pre-Hispanic times, in the state of Yucatán, Mexico. Back then this dish was prepared as an offering for important celebrations, mainly for the Day of the Dead known as Hanal Pixán.
Now you too can enjoy it as they did ages ago!
What's inside a Cochinita Pibil - 2 Pax:
NOTE: The pictures are of the actual dish you will receive but might not accurately depict the full size of the dish. Please refer to the list above to get the correct dish size information.
- Cebolla Curtida: 1 count
- Corn Tortilla: 10 count
- Frijoles: 160 g
- Lime: 1 count
- Pork Pibil: 300 g
- Salsa Rojo: 120 ml
- Totopos Small: 1 count


ASCORBIC ACID, FCC, USP
ASCORBIC ACID, FCC, USP (L-Ascorbic Acid, Vitamin C), is available as white or slightly yellow, odorless or nearly odorless crystals. ASCORBIC ACID has a pleasant, sharp, acidic taste. It gradually darkens on exposure to light. One gram is soluble in about 3.0 ml of water and in about 30 ml of alcohol. It is insoluble in fats and oils. A 5% aqueous solution has a pH of about 2. ASCORBIC ACID melts at 190ºC with some decomposition.
SPECIFICATIONS – FCC, USP
ASCORBIC ACID is produced to meet the specifications of The Food Chemicals Codex III and The United States Pharmacopeia XXII. Test methods are listed in FCC III and UPS XXII.
Assay: Not less than 99% and not more than 100.5% of C6H8O6.
Specific Rotation: Between +20.5 and +21.5 at 25ºC.
Lead: Not more than 10 parts per million.
Arsenic (as As): Not more than 3 parts per million.
Heavy Metals (as Pb): Not more than 20 parts per million.
Residue on Ignition: Not more than 0.1%.
TYPICAL PARTICLE SIZE
ASCORBIC ACID, FCC, USP, is available with the following United States Standard Sieve sizes:
Min. 100% through No. 20 U.S. Standard Sieve.
Max. 5% on No. 30 U.S. Standard Sieve.
ASCORBIC ACID has been used extensively by the food industry since 1795, when the British physician James Lind successfully treated scorbutic sailors with citrus juices. One of the first modern food applications of ASCORBIC ACID occurred 32 years ago, when it was used to stabilize beer. Today ASCORBIC ACID is used in foods as a vitamin, an acid, a curing agent, an antioxidant, an anti-browning agent, a color stabilizer, a bread improver, and a clarity improver in beer. ASCORBIC ACID, FCC, USP, is “generally recognized as safe” (GRAS) as a chemical preservative (21 CFR 182.3013), a dietary supplement (21 CFR 182.5013), and a nutrient (21 CFR 182.8013).
Numerous foods today are fortified or enriched with ASCORBIC ACID or vitamin C. The recommended daily allowance (RDA) of vitamin C for most people is 60 mg/day. Examples of foods that are fortified or enriched with ASCORBIC ACID include breakfast cereals, enriched flour, beverages (powdered drinks, soft drinks), juices (frozen concentrates and non-frozen) yogurt, and many processed fruits and vegetables.
ASCORBIC ACID is used extensively to prevent enzymatic browning in processed fruits, such as apples, peaches, and apricots. The addition of ASCORBIC ACID protects the color and flavor and enriches the Vitamin C content of the products. A typical starting concentration in peaches is 0.15% ASCORBIC ACID in the syrup. For a product that may be held before blanching, such as potatoes, a weak ASCORBIC ACID solution can be utilized. For a product that is to be frozen in a wet pack, apples for example, the addition of 0.02 – 0.03% ASCORBIC ACID to the sugar syrup is a good color preservative. In addition, ASCORBIC ACID can be added to any fruit, jams, jellies, preserves, purees, or slices to inhibit browning.
Fruits are not the only products improved by ASCORBIC ACID; potatoes, cauliflower, mushrooms, olives, nuts, peanut butter, potato chips and sticks, sweet potatoes, and tomatoes are some other foods that utilize ASCORBIC ACID to control browning.
ASCORBIC ACID performs as an antioxidant in much the same way as it controls browning. As an antioxidant, however, it donates hydrogens to molecular oxygen and in doing so is preferentially oxidized, thereby protecting the flavor and pallatability of an array of canned and frozen foods. This type of antioxidant protection is commonly used in flavor systems. ASCORBIC ACID has also been effective in preventing oxidative rancidity of frozen whole milk. Another use of ASCORBIC ACID as an antioxidant is in fish preservation. Fish pieces are dipped in a bath of 0.25% ASCORBIC ACID and 0.25% citric acid to prevent oxidative rancidity.
In meat curing, ASCORBIC ACID, reacts with nitrous acid to form nitric oxide, water, and dehydroascorbic acid. The nitric oxide then combines with hemoglobin to form nitric oxide myoglobin, the characteristic red pigment of cured meat.
The formation of carcinigenic N-Nitroso compounds by the chemical reaction between nitrous acid and various amines is blocked by ASCORBIC ACID. The National Research Council has recommended that ASCORBIC ACID be added to cured meats with nitrite compounds in order to lower the risk of exposure to carcinogenic nitrosamines while alternatives to nitrites are being developed.
When ASCORBIC ACID is used as a flour improver (75 ppm in the British Chorleywood Continuous Process), the result is the strengthening of the gluten to form a stable dough to better retain the gases liberated by yeast fermentation prior to and during the batching stage. The reaction between dehydroascorbic acid and the sulfhydryl groups is presumed to be the actual mechanism of improvement.
ASCORBIC ACID is used by the brewing industry as an antioxidant during the manufacturing of beer to lessen the undesirable effects of the oxidation of beer by molecular oxygen.
Finally, ASCORBIC ACID favorably affects the taste, flavor, and clarity of wine and, in addition, helps stabilize its oxidation-reduction potential in quantities of 25 – 100 mg of ASCORBIC ACID per liter of wine.


From Michelle Ensminger
David Weaver is a Lubbock native. He has worked with the South Plains Food Bank since 1991. He holds a B.A. in Sociology from Texas Tech University as well as a M.A. in Theatre. He also has a M.Div. degree from Midwestern Baptist Theological Seminary. Food insecurity impacts the most vulnerable members of our community impacting their social well-being, health, education and productivity. As the CEO of the South Plains Food Bank, David works with the South Plains Food Bank board, volunteers, and staff to reduce food insecurity in the twenty counties served by the South Plains Food Bank. The food bank works with 150 different non-profits, schools, and churches to distribute nearly 10 million pounds of food to 63,000 individuals each year.