Made With Love. Simply Delicious.
Welcome to Ancona Bistro where you are always greeted with a warm smile and your satisfaction is our top priority.
We proudly serve fine Northern Italian fare with flair, plus inspired, inventive specials worth a try.
Ancona Bistro is BYOB friendly. Please bring your favorite wine or beer to enjoy.
"A true delight of fine dining and atmosphere."
Nothing makes us more proud than kind words from our customers! Check out our most recent reviews, and please be sure to leave us a review next time you visit.
645 Valley Road
Gillette, NJ 07933
Tuesday - Sunday: 4pm - 9pm
For reservations or to order take-out call us at 908-647-5755
© 2022 Ancona Bistro. All rights reserved. 645 Valley Rd Gillette NJ 07933 (908) 647-5755. Site designed by TCH Websites.


The Spoils of Food Waste
Updated: Dec 1, 2020
June 15, 2016
Some of you may remember being shamed into finishing your dinner because there are starving children in Africa. It apparently worked a little; we wasted HALF as much food in the 1970s than we do today (National Institutes of Health). So, the lesson here – for those of you coming to this blog for the ‘quick’ and not the ‘dirty’: get back to shaming yourself and your kids about food waste – and thereby, waste less. That’s it. Done. For those of you who want some dirty details – keep reading.
According to the EPA, in 2013, more than 37 million tons of food waste was sent to landfills. The EPA estimates that food waste is the most prevalent single material in our trash, constituting 21 percent of all municipal solid waste. Additionally, the U.S. Department of Agriculture (USDA) reports that Americans wasted over one third of the produce bought in 2010. A study published in 2011 by the UN Food and Agriculture Organization found that, globally, 1.3 billion tons of food produced for human consumption is lost or wasted annually – that’s about one-third of all food produced globally!
Excessive food waste is a global issue, but industrialized countries are the primary culprits – and the U.S. takes the cake (and throws most of it in the trash). Farmers, transporters, grocery stores, restaurants, and finally, you (ya know, the one who tossed that slimy lettuce the other day) all contribute to the problem in different ways.
At the Farm & At the Store: According to the National Resources Defense Council (NRDC), more than 6 billion pounds of produce goes unharvested or unsold in the U.S. each year. This is especially poignant as we face increasing threats to crops like droughts, floods and excessive heat.
Why so much waste before the food even gets to us?
Spoiledconsumers = spoiled food: Think about the last time you chose apples at the store – how many did you move to the side because of a slight imperfection? Those ‘bad apple’ rejects will most likely not attract anyone else either before their time is up on the shelf. Some grocers will donate this perfectly edible food to food banks, but the majority is wasted. Our persnickety expectations around having a wall of shiny, happy produce from which to choose have also led farmers to discard or leave unharvested visually imperfect food before it even leaves the farm.
Expiration date obsession: According to the NRDC, most customers require a 10-11 day window on their “use-by” date when choosing a product. This not only leads to excessive waste by grocers, but most large growers over-plant by about 10 percent to make sure they don’t come up short or run out of a product due to delayed distribution or other factors that might lead a grocer to just toss a delivery (NRDC). The kicker is that there are no guidelines around ‘sell-by’ and ‘use-by’ dates; they are arbitrarily chosen by the manufacturer. We are wasting millions of pounds of food based on somebody’s best guess about a food’s edibility lifespan.
At the Table: But, while farmers, grocers, and restaurants all play a role, the surprising and potentially great thing about this issue is that it’s mostly your fault (and mine and everyone else who eats food in an industrialized country). According to the Food and Agriculture Organization of the U.S. (FAO), consumers in industrialized countries waste about 222 million tons of food per year; this is about the same amount produced annually for all 44 countries in sub-Saharan Africa.
Why, you may ask, is it potentially great that it’s all our fault? Well, finally we’ve found an environmental issue that doesn’t require a fix from science, technology, infrastructure, or annoying lightbulbs that buzz when you dim them. We don’t need to give anything up! The point here is to give up less. Those of us fortunate enough to buy food when we want food, are clearly getting all we need – it’s just that our eyes are bigger, and more selective than our stomachs. We don’t have to wait for someone to find a solution; it’s simple: waste less food.
But, why should we care?
A tiny portion of food waste is transformed into animal feed, or donated, but a whopping 97% of it ends up in a landfill (EndFoodWasteNow.org). Beyond the issues we face with overflowing landfills, food waste decomposes anaerobically (without oxygen) because it is buried together with mounds of other trash.
This produces methane gas – a greenhouse gas that is 21 times more harmful than carbon dioxide. According to the EPA, landfills produced the 3rd highest amount of methane in the U.S., behind gas – the kind we extract by breaking the earth (highest contributor) and the kind that is expelled by farm animals breaking wind (2nd highest contributor – seriously).
Before we even order too much, or in the case of some restaurants, get served way too much – (Cheesecake Factory, I’m talking to you), our food requires fossil fuels and water to get produced, packaged and shipped to us. Additionally, land that could otherwise be used to grow carbon sinks (like forests), is clear cut for farming. Pesticides – that have become so prevalent in our agricultural system – are produced, transported, sprayed on food (polluting our soil and air) – all for naught if the food is never consumed.
Each person in the U.S. wastes about 20 pounds of food per month! But according to Feeding America, in 2014, more than 48 million U.S. households were labeled “food insecure.” All of these people could eat 3 meals a day with the food that is wasted. Moreover, world population is likely to increase by one billion over the next 12 years! We simply won’t have enough food unless we change a few things.
What to do?
Shop and Dine Smarter: Of course, Green and Blue Stuff suggests you buy local and organic whenever possible. Those of you doing this know that your fruit should NOT be shiny and perfect. Believe me, it tastes better when you can see it has not been coated in chemicals and all the flavor has not been bred out of it to make it symmetrical. But if you can’t or won’t spend a little more for organic/local: try shopping for a few days rather than a couple of weeks. Choose those bananas that are super ripe and eat them up in a few days rather than buying the green ones so they can sit on your counter for a few days. If you end up over-shopping, bring your excess to a neighbor, or a food bank before it gets too old. Don’t over-order at restaurants unless you plan to eat the leftovers. If you run a kitchen, try taking away the garbage can from your chefs for a day. One restaurateur did this and his chefs were surprised at how much they saved by being forced to ask before throwing scraps out.
Compost Through Your City/Town: composting allows for aerobic decomposition (no methane!), and keeps organic waste out of the landfill and transforms it into something useful – good growing soil. Check your city’s waste management site for information on organic pick-up (this includes yard waste and food waste). If you live in a big city, it may already available and you just need to separate your organics and place in a bag next to either your garbage or recycle bin and they’ll do the dirty work.
Spread the word: U.S. Secretary of Agriculture Tom Vilsack notes that public awareness is key – and reminds us of the good ole days (not too long ago) when we didn’t think twice about littering – rolling down our car windows (yes, we used to crank them, like barbarians) and tossing trash out the window while driving down the road was perfectly normal. It’s time to get all “Give a hoot – don’t pollute” on food waste.
Check out the EPAs Food Recovery Challenge site for info and tips: https://www.epa.gov/sustainable-management-food
A French supermarket chain launched a campaign last year to sell what they dubbed “the grotesque apple, and the ridiculous potato.” Stores like this are popping up in the U.S. too: check out Imperfect Produce and Daily Table.
Food digester for your back yard!: http://www.treehugger.com/lawn-garden/green-cone-solar-food-digester-will-reduce-90-food-waste-your-backyard.html
Orca Machine Eats up Hotel Food Scraps: http://arstechnica.com/science/2016/05/watch-a-giant-orca-machine-eat-up-hotel-food-scraps/
For Restaurants, Food Waste Is Seen As Low Priority. Eliza Barclay. Morning Edition. NPR. Nov 27. 2012. http://www.npr.org/sections/thesalt/2012/11/27/165907972/for-restaurants-food-waste-is-seen-as-low-priority
It’s Time To Get Serious About Reducing Food Waste, Feds Say. Allison Aubrey. Sept. 16, 2015. Morning Edition. NPR. http://www.npr.org/sections/thesalt/2015/09/16/440825159/its-time-to-get-serious-about-reducing-food-waste-feds-say
To Tackle Food Waste, Big Grocery Chain Will Sell Produce Rejects. Allison Aubrey. NPR. June 17, 2015. http://www.npr.org/sections/thesalt/2015/06/17/414986650/to-tackle-food-waste-big-grocery-chain-will-sell-produce-rejects
Food Waste: How We Can Overcome The Alarming Facts And Dire Predictions. By Callie Stewart on May 3, 2016. Food Waste: The Future. http://all-that-is-interesting.com/food-waste


عنوان مقاله [English]
The objective of this study is examining factors affecting customer satisfaction in the restaurant industry. The questionnaire was used to collect required data for this study. Questionnaires distributed in 10 randomly selected branches of Boof Chain Restaurant in Tehran. In each branch, 40 customers were selected for the study. Ultimately, the research sample consisted of 268 customers. Hypotheses were tested through structural equation model. The obtained results show that food quality, service quality, restaurant environment, and perception of price fairness had a positive impact on customer satisfaction, but the impact of restaurant location on customer satisfaction was not confirmed. The results also indicate that food quality as the most important factor affecting customer satisfaction in the boof.


The idea of cooking from scratch seems terrifying at first. How on earth is anyone supposed to take a pile of loose ingredients and turn them into actual food?
Fortunately, cooking from scratch is not nearly as hard as it looks. People who do it right save money and give themselves control over what goes into their mouths.
Some people combine cooking from scratch with weekly meal prep. That makes having a home-cooked dinner every night of the week as easy as getting take-out or making a frozen dinner.
Recipes for: Cooking Food from Scratch
Here are three things to keep in mind when looking for good recipes:
- How complicated is the recipe? No one wants to start a home chef adventure by trying to execute something that takes all day and requires 57 different ingredients, including 19 that no one has ever heard of. New home chefs should also avoid recipes that call for complicated knife skills or other advanced techniques. Home chefs should read recipes carefully to make sure they understand them and feel comfortable with them.
- What ingredients does the recipe require? Some recipes sound great, but use fruits or vegetables that may not be in season. Or, they won't work without a rare spice blend that isn't sold at most grocery stores. A new home chef should begin cooking food from scratch using ingredients that he or she knows and loves. Many recipe databases allow people to search recipes by ingredients.
- What equipment does the recipe require? The biggest challenge that people face when they start cooking food from scratch is making sure they have all the right equipment. All new home chefs need to make sure that they start with recipes that only require basic pots and pans. Save the recipes that use a fancy pasta maker or sous vide machine for later!
A good recipe will be relatively basic, won't require rare ingredients, and won't require a ton of new kitchen tools.
Top 5 Routes for "Cooking Food from Scratch"
These five routes are full of recipes, equipment recommendations, and tips for home chefs of all ability levels.
- The Kitchn This comprehensive website has an incredible collection of tutorials. The Cooking School is a set of 20 videos that allow the home chef to learn or practice a broad set of basic skills. The Kitchn has recipes for everything from fresh pasta to fresh garnishes.
- Serious Eats This is another comprehensive website that gives readers science-based tips and techniques for all types of preparations. What does science say about making the best steaks and burgers from scratch? Serious Eats is the place to find out.
- Simply Scratch This is an excellent collection of simple recipes that are all from scratch. There are dinner recipes, salad recipes, breakfast recipes, and recipes for special dietary needs. Readers can search the recipes by ingredients.
- Tastes Better from Scratch This is another comprehensive recipe collection. Many of these recipes require relatively few ingredients. The site also offers quick recipes and meal plans. Readers can search the recipes by ingredients.
- Meal Prep on Fleek Lots of people want to cook food from scratch but have jobs that make them tired at the end of the day. Meal prepping may be helpful for people in this situation. Meal prepping is when someone makes a week's worth of meals in one evening. With meal prep, anyone can have a healthy, homemade dinner, even on a busy weeknight. Plenty of foods that taste great when cooked from scratch - like pasta sauce and soups - are ideal for meal prepping.
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Rubbalicious Smoke 'n' Spice Shaker (65g)
A Smoky Chipotle Spice Rub.
Our Smoke ‘n’ Spice shaker is an all-purpose spice rub that adds a smoked BBQ flavour and mild heat to your home-cooking. It can be used on almost anything: meat, seafood, potatoes, vegetarian and vegan dishes.
50% of profits are used to tackle the youth unemployment crisis in Uganda.
This is a very mild heat spice rub. Spicier versions are coming soon!
Directions of Use
If pan-frying, sprinkle Rubbalicious 3 mins before your food is cooked and you’re good to go.
For BBQ and oven baking, apply Rubbalicious and allow to rest on the food 10 minutes before cooking.
Smoked Chipotle Pepper, Cumin, Mustard Powder, Garlic Powder, Onion Powder, Paprika, Cayenne, Sugar, Salt.
Allergens: Contains Mustard. May contain traces of Nuts and Gluten.


THE WORLD’S MOST COMPLETE NUTRITIONAL SUPPLEMENT
VITAFORCE provides all the vitamins and minerals you need for the day in a perfect combination of nature’s healthiest super foods.
When we created VITAFORCE, we created an entirely new class of nutritional supplement. It is the not just a multivitamin, a green superfood powder, an antioxidant supplement, a probiotic supplement and a bone-builder – it is the best supplement in each and every one of those categories. If you tried to purchase each of these supplements separately, not only would you be spending hundreds of dollars a month in supplements, you would also be purchasing products that are no where near as healthy for you as VITAFORCE.
Unfortunately, most nutritional supplements are not only expensive, but they are actually doing your health more harm than good.
When you take VITAFORCE daily, you can be confident you are taking the single best nutritional supplement in existence. More than that, you can rest assured that you are taking a supplement that helps to prevent nutritional deficiencies and to correct those nutritional deficiencies you already have in place.
- The only green food supplement that completely replaces and improves on your Multivitamin/ Multimineral pills
- 23 Certified Organic and Wildcrafted Ingredients
- 2 Billion live probiotic cells per serving (At time of manufacture)
- The world’s most nutrient dense, Super Foods including: Organic Spirulina and Broken Cell Wall Chlorella, Organic Wheat Grass Juice, Wildcrafted Calcified Red Algae and Organic Icelandic Kelp
- High Antioxidant Super Fruits such as Acerola Cherry Extract, Organic Acai, Organic Wild Billberry, Organic Wild Lingonberry, Organic Black Currant (berry and juice), Organic Aronia Juice, Organic Pomegranate Juice, Organic Wild Blueberry, Organic Concord Grape Juice, Organic Sour Cherry Juice, Organic Wild Elderberry Juice, Organic Wild Cranberry Juice, Organic Red Raspberry, Organic Black Raspberry
- An assortment of the healthiest certified organic vegetables on the planet: Organic Kale, Organic Collard Greens, Organic Parsley, Organic Beet Juice, and Organic Spinach
- Tastes great in water, juice or a fruit smoothie
VITAFORCE the best nutritional supplement ANYWHERE:
>> It is the only multivitamin that gives you the nutrients needed daily from whole, natural plant foods. The synthetic, isolated and even “food-based” nutrients found in other products can be dangerous to your health.
>> It contains the most nutrient dense, antioxidant-rich, and healthful plant based ingredients in existence, such as Organic Spirulina, Cracked Cell Chlorella, Organic Wheat Grass Juice Powder, Organic Vegetables (such as Collard Greens, Spinach, Parsley and Beet Juice Powder) and Organic Superfruits (such as Acai, Black Raspberry, Red Raspberry, Pomegranate, Wild Blueberry, Elderberry, Sour Cherry and Black Currant among many others).
>> It contains the highest quality version of each whole food ingredient. In other words, of the hundreds of producers of spirulina, chlorella, kale and other ingredients in VITAFORCE, we went through an exhaustive process to carefully choose the purest, most nutritionally dense and antioxidant-rich version of each.
By way of example, we analyzed every variety of spirulina grown throughout the world. In particular, we reviewed the growing conditions, nutritional analyses, heavy metal testing, bacterial testing, quality testing, antioxidant levels, harvesting conditions, sustainability, scientific documentation, microcystin levels, carotenoid levels, super oxide dismutase levels, among many other factors. After reviewing each version of spirulina grown throughout the world, only one was head and shoulders above the rest – and even though it is far more expensive than other spirulinas, it is the only one that we chose to put in VITAFORCE.
>> VITAFORCE contains the ideal quantities of each essential vitamin and mineral to promote bountiful health and prevent nutritional deficiencies, but not too much of any one nutrient that it could be dangerous to your health. The amount of each vitamin and mineral is absolutely crucial to whether a multivitamin does more harm than good for your health. The amounts are not arbitrary or based on personal preference, but instead are the result of our rigorous analysis of tens of thousands of clinical studies published in the world’s most prestigious peer-reviewed medical journals.
It contains the ideal ratio of each essential vitamin and mineral in combination with one another. It is not healthful to simply have 100% of the RDI for each nutrient. Well-respected studies have made it very clear that too much or too little of key nutrients in relation to one another can have a very significant impact on your health.
>> It contains 2 powerful, clinically proven strains of probiotics and it also contains various prebiotics which act as food for the beneficial probiotic bacteria. Unfortunately, most probiotic strains will not do anything to benefit your health. The strains in VITAFORCE, however, have been clinically proven to be extremely beneficial in promoting assimilation of nutrients, improving digestion, and helping to improve overall immune function. The combination of probiotics and prebiotics in VITAFORCE displace the unhealthy and pathogenic bacteria in your gut.
>> VITAFORCE contains countless nutrients that have been shown in clinical studies to promote health and fight disease. Most of these nutrients are not found in synthetic or “food-form” multivitamins. Just a small sampling of these sorts of vitally important phytonutrients and antioxidants include lutein, cryptaxanthin, lycopene, xeanthanin, alpha-carotene, beta-carotene, gamma tocopherol, delta tocoperhol, beta tocopherol, super oxide dismutase, coenzyme Q-10, indoles, glucosinolates, isothiocyanates, sulforophane, ellagic acid, polyphenols, flavanoids, quercetin, resveratrol, cofactors, enzymes, amino acids, sterols, stanols, among many others.
>> VITAFORCE is manufactured under the strictest standards in the industry — it is manufactured in a certified NSF Good Manufacturing Practices facility. This is the preeminent gold standard in the industry. For every batch of VITAFORCE, there is a system of processes, procedures and documentation to assure that each bottle of VITAFORCE has the promised identity, strength, composition, quality and purity. Although it is very costly to comply with NSF Good Manufacturing Practices, we want our customers to be completely confident of the quality and transparency of the manufacturing practices we use.
>> VITAFORCE is 100% vegan, non-GMO and 100% gluten-free, dairy-free, soy-free, egg-free, nut-free, and corn-free, and cruelty free.
Adults mix 1 level scoop in water, juice, or a fruit smoothie 1 or more times per day. Begin with 1/4 serving size for the first few days and gradually work up to a full serving. May be taken with or without food. Children may take up to 1/2 of the adult serving.
VITAFORCE does not contain ANY corn, gluten, soy, dairy, peanut or other nut ingredients. It is 100% vegan (free of all animal ingredients) and does not contain any added sugar, flavors or salt.
“Vitaforce truly is the best green food supplement that I have ever tried! It gives me “natural” energy. I like the fact that it does NOT contain other non essential herbs or caffeine.” – David, Powell, WY
“VITAFORCE is by far the best supplement I have ever tried. It tastes great, even in water, and I could feel its positive effects on my body and energy level after just a few days. Finally, a supplement that actually is what it purports to be and does what it claims to do. I will urge all my family and friends to use it. Thank you!” – Orly, Sherman Oaks, CA
“VITAFORCE is the only complete vitamin supplement that I have found that has all the correct proportions in a food form. Great stuff.” – Mike, Charlotte, NC
“I have been using VITAFORCE for about 6 months. It has replaced all of the expensive vitamins and supplements. I am delighted to report that my energy level is high, I seem to be warding off the “bugs” of co-workers and family members and even my finger nails seem healthier!” – Rick, Encino, CA
VITAFORCE contains a wide variety of the most nutrient dense, organic super foods, vegetables and fruits. It also contains 2 billion probiotics per serving (at time of manufacture) to promote good digestive health and optimal absorption of nutrients.
Ingredients in VITAFORCE Powder
(100% Vegan) (* Certified Organic)
Greens and Veggies: Spirulina*, Wheat Grass*, Barley Grass*, Cracked Cell Chlorella, Wheat Grass Juice*, Kale*, Collard Greens*, Parsley*, Beet Juice*, Icelandic Kelp*
Red Algae: Wildcrafted Calcified Red Algae (citric acid and malic acid), Dunaliella Salina Extract
Dairy-Free Probiotic Blend: FOS (prebiotic), Lactobacillus acidophilus (1 billion cfu/serving)**, B Bifidobacterium bifidum (1 billion cfu/serving)**
Non-Active Nutritional Yeast (no yeast activity): Nutritional Yeast, Zinc Yeast, Chromium Yeast, Vitamin D Yeast, SelenoExcell® Yeast
Super Fruit Blend: Acerola Cherry Extract (25% Vitamin C), Wild Billberry*, Wild Lingonberry*, Black Currant (berry and juice)*, Aronia Juice*, Pomegranate Juice*, Wild Blueberry*, Concord Grape Juice*, Sour Cherry Juice*, Wild Elderberry Juice*, Wild Cranberry Juice*, Red Raspberry*, Black Raspberry*
**At time of manufacture.
VITAFORCE contains NO Dairy, Gluten, Peanuts, Nuts, Corn, Eggs or Soy and is NON-GMO. VITAFORCE is safe for those with Candida Albicans and those on yeast free diets.
1) What is VITAFORCE?
VITAFORCE is the premier vitamin and mineral supplement in existence. It is a powder composed of nutrient dense, organic super foods, vegetables and fruits. VITAFORCE provides all the nutrients you need daily in the way nature intended — from food.
2) Who should take VITAFORCE?
Almost anyone would benefit by taking VITAFORCE. It is ideal for adults, children, the elderly, women who are pregnant or breastfeeding, athletes and those who are ill or have degenerative diseases. If you are pregnant or lactating, always consult a health care professional before beginning any supplement program.
3) If I take VITAFORCE, do I still need to take a daily multivitamin and mineral supplement?
No. VITAFORCE replaces and greatly improves upon your daily multivitamin and mineral supplement.
4) If I take VITAFORCE, do I need to continue to take any other “super food” or “green powder” supplement?
No. VITAFORCE provides you with vastly superior nutrition to any other super food or green powder supplement.
5) I have been taking another ”super food” or “green powder” supplement for a long time. How do I know that VITAFORCE is superior to the one I am taking?
It is really very simple. Compare the nutrient label for VITAFORCE to any other ”super food” or “green powder” supplement. You will see that VITAFORCE provides you with a perfect balance of all the vitamins and minerals you need daily from food. Other ”super food” or “green powder” supplements simply do not have the wide array and vast quantities of nutrients that VITAFORCE possesses. This is made clear by their nutritional labels, or in many cases, by their lack of nutritional labels.
Some green food powders do have impressive vitamin labels, but the nutrients in those are not from the whole food ingredients. Instead, they are supplemented in with isolated and/or synthetic nutrients which are not ideal for health. Also, these green food powders that add in supplemental nutrients do not have optimal ratios and quantities of nutrients.
Other powders also often contain cheap fillers or herbs, which is not ideal for a daily vitamin and mineral supplement.
6) What does VITAFORCE taste like?
VITAFORCE has a pleasant, mild taste, and is well tolerated by those who do not like the taste of other green powders.
7) Is there any caffeine or are there any herbs in VITAFORCE?
8) Does VITAFORCE contain any common allergens?
No. VITAFORCE contains no dairy, gluten, peanuts, nuts, corn, eggs or soy.
9) Does the Wheat Grass Juice contain any gluten?
No. The Wheat Grass Juice that we use is 100% gluten free.
10) If I take VITAFORCE, will it give me more energy?
Yes. Many people who take VITAFORCE in the morning notice a balanced, sustained energy throughout the day. The energy from VITAFORCE is more subtle and comfortable than the energy boost you get from caffeine or stimulants. This energy comes from improved nutrient balances in your body, rather than from unhealthy and potentially toxic stimulants.
11) Is VITAFORCE good for people who are worried about bone loss?
Yes. VITAFORCE is an ideal supplement for those who are concerned about bone loss. VITAFORCE has the maximum amount of calcium that the body can absorb at any one time (500mg). If you are taking more calcium at any one sitting, you are at best wasting your money, and at worst harming yourself, as explained further below.
Even more importantly, though, VITAFORCE has 250% of the RDA for Vitamin D. Recent studies show that Vitamin D is more important than calcium in building bone mineral density. In fact, it is important to balance the calcium and Vitamin D ratio appropriately, because too much calcium can interfere with the conversion of Vitamin D into its biologically active form. At the same time, Vitamin D helps the body to absorb calcium. Recent studies make clear, therefore, that a high dose of calcium is not the most effective way to prevent bone loss, and may even increase cancer risk because of the lower conversion rate of Vitamin D.
VITAFORCE also contains a full array of vitamins, minerals, trace minerals and other plant protective compounds which are synergistic in building stronger bones, hair and nails.
12) Are there any nutrients in VITAFORCE that are not from food? If so, why?
Yes, we are proud to say thet we have added 2 nutrients which scientific studies have shown are NOT bio-available from food free of animal sources and therefore they must be supplemented: (1) Vitamin B-12; (2) Vitamin D. Every other nutrient in VITAFORCE is from food. We are committed to providing you with complete and balanced nutrition. Any nutritional supplement that does not provide you with sufficient quantities of these two vitally important nutrients is deficient.
13) Why did we supplement Vitamin B-12 and Vitamin D?
One of the four criteria we mandated for VITAFORCE is “Nutrients must come from food, unless no pure and viable source exists.” There is no pure or vegan food source of Vitamin B-12 or Vitamin D. Some people claim that nutritional yeast and spirulina are viable sources of B-12, but this is a controversial statement that is inconclusive and unproven, and we do not intend to take any risks with your health. Both of these vitamins are critical to your health, and a deficiency in either is linked to degenerative diseases and even death.
14) Is VITAFORCE suitable for vegetarians and vegans?
Yes, this product is 100% vegan. Please rest assured that no animals have been tested on or used in any way for purposes of this product. Indeed, VITAFORCE is an ideal product for vegans because it provides appropriate quantities of various nutrients often missing in the vegan diet, including Vitamin D, Vitamin B-12, calcium, zinc and iron.
15) Do I need to take VITAFORCE with food?
You can take VITAFORCE with or without food. You can take it mixed in water or juice, or, our personal favorite, put it in a fruit smoothie for breakfast.
16) I have read that taking high amounts of Vitamin A during pregnancy can cause birth defects. Since VITAFORCE is such a rich source of Vitamin A, does that mean it is not safe to take during pregnancy?
VITAFORCE is perfectly safe and is an ideal prenatal vitamin and mineral supplement. Studies have shown that ingesting 10,000 IU’s of preformed Vitamin A (retinol or retinyl esters) can result in increased risk of birth defects. VITAFORCE contains no preformed Vitamin A.
VITAFORCE contains only mixed carotenoids from plants, which have never been shown to cause birth defects at any dose.
17) Is the nutritional yeast in VITAFORCE safe for those with Candida?
Absolutely. Our yeast is gently heated to remove all yeast activity. The nutrients in the yeast and in VITAFORCE in general, along with the probiotics and prebiotics make VITAFORCE an ideal supplement for those with Candida issues.
18) Does VITAFORCE replace a healthy diet?
Absolutely not. VITAFORCE ensures that you receive your daily requirements of vitamins and minerals. It also provides an abundance of plant protective phytonutrients and antioxidants. But, VITAFORCE is a supplement to a healthy diet, not a replacement for it. Nothing can nor should replace a healthy diet.
Beware of any supplement that claims it is a replacement for a healthy diet. Often times, green powder supplements will make outrageous claims, like one serving is the equivalent of 5 to 10 servings of fruits and vegetables. This claim is extremely misleading. While a particular green powder may have as much Vitamin A as 5 to 10 servings of fruits and vegetables, it can never have the same ability to promote health and ward of diseases such as heart disease, cancer, stroke and diabetes.


Introducing "The Jarama" Burundi Coffee Roast – A Pour Over Masterpiece!
Elevate your coffee experience with "The Jarama" Burundi Coffee Roast, a masterpiece crafted specifically for pour-over enthusiasts. Sourced from the lush hillsides of Burundi, this exceptional coffee roast is a testament to the country's rich coffee-growing heritage.
- Medium Roast
- 10 oz
- Fully Washed
- Origin: Burundi
- Notes of Berries, Lemons, and Hibiscus
Burundian Elegance: "The Jarama" is a celebration of the unique coffee flavors found in Burundi's fertile soils. Grown at high altitudes and under ideal climate conditions, these beans possess a distinct elegance that's cherished by coffee aficionados worldwide.
Pour Over Perfection: Tailored for pour over brewing methods, "The Jarama" is meticulously roasted to enhance its pour over potential. The medium roast level strikes a perfect balance, allowing you to extract the full spectrum of flavors with precision.
Flavorful Complexity: Delve into a world of taste complexity with "The Jarama." As you savor each sip, you'll encounter vibrant floral notes, a bright citrusy acidity


Table of Contents
We’re back at it again with an in-depth look into highly beneficial foods, and Brazil nuts happens to be one that most people overlook or don’t know too much about. For example, Brazil is not where the nut is most harvested—Bolivia is. Also, they’re not even nuts—technically, they’re seeds! High in proteins, fats and minerals, Brazil nuts have been an important part of the diet in this region for an approximated 11,000 years.
When the Spanish conquistadors were fighting to take control of South America, they fed their soldiers Brazil nuts to keep energy levels up. The Spanish paved roads into the jungles leading to the trees, and the Brazil nut export industry was born. Brazil nuts are now one of the foremost profitable exports of the Amazon forest, and can now be enjoyed by us all.
What Are Brazil Nuts?
Brazil nuts may technically be seeds, but they have a distinctly nutty flavor and texture. They are primarily harvested in Bolivia, Brazil, and Peru from the tropical forests there. The nuts are oblong, cream colored nuts that are completely or partially covered by a brown outer layer. They are creamy, very tasty, and so, so good for you.
How Do Brazil Nuts Grow?
Brazil nuts grown inside rough pods, similar in shape and size to a coconut. They are the seeds inside the pod, and there is a shell around the individual seeds that is toxic and not to be eaten. The pods fall to the ground when they’re ripe (in January, February and March, and the last ones for the year falling in April.) Brazil nut trees are giant, some of the tallest in the entire Amazon rain forest, and produce fruit once a year, every year.
Because the fruit fall on their own, no trees or branches have to be cut down to harvest. The harvesters have a level of reverence for the forest, and Brazil nut collection is seen as a model for monetization of a natural resource with minimal disruption of the surrounding ecosystem. Logging and timber exportation could be a lucrative benefit to be taken from these tall, wide trees, but that could strongly disrupt the ecosystem. This is why it is a very controversial topic, and why the practice has been regulated by the local government. Hopefully things will stay the way they are in that regard, because the trees rely on each other for fertilization, as can clearly be seen by looking at lone trees, which are almost completely bare.
Are Brazil Nuts Healthy?
Brazil nuts offer a host of health benefits, but are perhaps best known for their high quantity of the mineral selenium. A single Brazil nut has 165% of the daily recommended amount of selenium. This mineral does not get the press it deserves and you definitely want to be sure you’re getting enough of it.
First of all, selenium detoxifies heavy metals and other environmental pollutants in the body, and it has major antioxidant power helping to repair cellular damage and reduce signs of aging. Selenium also promotes thyroid health, converting the T4 thyroid hormone to the more active form of the hormone, T3. For men, selenium can increase testosterone levels and improve sperm count and mobility. The mineral improves scalp health (and can help with dandruff reduction), which is directly related to hair health, strength, and shine. Selenium also has strong anti-inflammatory properties.
This next one’s really cool: A small research study published by Biological Psychiatry found that 100 micrograms of selenium a day for five weeks significantly reduced depression, anxiety and chronic low-energy in participants. The study was placebo controlled, so the results are assuredly reliable. Another study, conducted at the University of Barcelona, found that eating certain nuts, including Brazil nuts, increases serotonin levels. Basically, Brazil nuts can help you feel great and stable -emotionally and mentally.
Another study found a highly significant negative correlation between selenium levels and esophageal cancer, which is pretty insane. I was going to say “pretty nuts” but I think that might have been a bit much. Check out the study here.
Prevalent in Brazil nuts, selenium plays a key role in the metabolism. pic.twitter.com/MHal6LrE4Z
— Badazz Nutrition (@BadazzNutrition) December 27, 2016
Additional Brazil Nut Benefits
I may have gotten a tad carried away with selenium, because it’s awesome, but it is definitely not the only thing Brazil nuts have to offer nutritionally. They are rich in fat-soluble Vitamin E which is an anti-oxidant, boosts your immune system, regulates cholesterol levels and works against hormone imbalance.
Brazil nuts also contain a substantial amount of magnesium, which plays a leading role in energy production and is important for metabolic function, sufficient bone density, muscle and nerve function, and more. Only about 25% of people are getting enough magnesium (according to a U.S. specific study, but this problem is assumed to be widespread) so this aspect of Brazil nuts is a pretty big deal.
Related: Check out our Pumpkin Seeds, Pistachios, Chia Seeds, and Natural Oils Features!
Brazil nuts are also a significant source of protein and fiber. They are full of Vitamin B complex vitamins like thiamin, riboflavin, pantothenic acid, niacin, folate, and pyridoxine. These nuts have ellagic acid in them, which is an anti-inflammatory and good for the brain. They also contain small amounts of other minerals such as zinc, manganese, potassium, calcium, and iron.
Brazil nut oil is used for its cosmetic abilities (The Vitamin E is soothing, and it is full of age-reversing antioxidants) and is a food staple in the countries the trees are indigenous to, but does not make for a good cooking oil given its low smoke-point.
How Do You Eat Brazil Nuts?
Because of the high selenium and fat content in Brazil nuts, it’s best to only eat two or three a day. These nuts make amazing, creamy nut butter and milk, but it’s difficult to be conscious of how many you are eating in that form, so they may not be best as a regular part of a diet. Brazil nuts make a nice, filling snack eaten straight, and eating them raw is best so that the nutrients and fatty acids are protected.
All nuts and seeds are coated with a self-protective outer layer containing phytic acids which block the absorption of certain minerals. To fully absorb all of the minerals inside Brazil nuts, soak and rinse them prior to eating to remove that outer layer. It’ll make them easier to digest, and makes the nut creamier, so soaking is definitely recommended if you’re making something with a smooth texture, like milk or butter.
The creamy texture of Brazil nuts lends itself perfectly to nut-based milk. To make raw Brazil nut milk, just blend Brazil nuts, water, some dates or maple syrup to taste, and sea salt to taste. You can also add cacao powder for a delicious vegan chocolate milk.
Are There Side Effects From Eating Brazil Nuts?
There are some potential side effects of Brazil nuts, but only if they are eaten in excess. Too much selenium is toxic, resulting in weakened nails and hair, garlic/metallic smelling breath, nausea, vomiting, and/or fatigue. The recommended upper limit for adults is 400 micrograms per day, so it isn’t great to eat more than four of these nuts a day. There’s 650 calories in 100 grams of Brazil nuts and they contain high amounts of fat, which is another reason to enjoy Brazil nuts in moderation.
Like all nuts, there are people who are allergic to Brazil nuts, and some symptoms may include shortness of breath, stomach cramping, nausea and vomiting, and hives. The crazy aspect unique to Brazil nut allergies is that it’s actually the only known allergy that can be sexually transmitted. In other words, someone allergic to Brazil nuts can have a reaction if their sexual partner had eaten Brazil nuts earlier that day.
Selenium is often left out of supplements and multi-vitamins because it is a micro-nutrient that we require a very specific amount of, and the manufacturers want you to be able to take two vitamins for an extra boost without a toxicity risk. Many people are very low in selenium, especially vegans, and it’s a shame because the mineral can do so much good for your body. Eating one or two Brazil nuts a day gives you the RDV of selenium, not to mention all of the other great nutrients they contain; protein, fiber and magnesium to name a few. You can eat them as part of a filling, energizing breakfast or add them to a smoothie for a richer, creamier texture. There’s a good reason Brazil nuts have stuck around for so long, and if you haven’t been taking advantage of their benefits already, it may be time to.
Thanks for reading our Brazil Nuts feature! For more on healthy ingredients, check out our Avocado, Primrose, Rosemary, Grapeseed, Lemon Balm, and Castor Oil features here at Innovative Private Label!


Eating a healthy, balanced diet is an important part of maintaining good health, and can help you feel your best. It doesn’t have to be difficult either. Just follow these eight tips to get started.
These practical tips cover the basics of healthy eating, and can help you make healthier choices:
Base your meals on starchy foods
Starchy foods should make up around one third of the foods you eat. Starchy foods include potatoes, cereals, pasta, rice and bread. Choose wholegrain varieties (or eat potatoes with their skins on) when you can: they contain more fibre, and can help you feel full.
Most of us should eat more starchy foods: try to include at least one starchy food with each main meal. Some people think starchy foods are fattening, but gram for gram the carbohydrate they contain provides fewer than half the calories of fat.
Eat lots of fruit and veg
It’s recommended that we eat at least five portions of different types of fruit and veg a day. It’s easier than it sounds. A glass of unsweetened 100% fruit juice (150ml) can count as one portion, and vegetables cooked into dishes also count. Why not chop a banana over your breakfast cereal, or swap your usual mid-morning snack for a piece of fresh fruit?
Eat more fish
Fish is a good source of protein and contains many vitamins and minerals. Aim to eat at least two portions of fish a week, including at least one portion of oily fish. Oily fish contains omega-3 fats, which may help to prevent heart disease. You can choose from fresh, frozen and canned: but remember that canned and smoked fish can be high in salt.
Oily fish include salmon, mackerel, trout, herring, fresh tuna, sardines and pilchards. Non-oily fish include haddock, plaice, coley, cod, tinned tuna, skate and hake. If you regularly eat a lot of fish, try to choose as wide a variety as possible.
Cut down on saturated fat and sugar
We all need some fat in our diet. But it’s important to pay attention to the amount and type of fat we’re eating. There are two main types of fat: saturated and unsaturated. Too much saturated fat can increase the amount of cholesterol in the blood, which increases your risk of developing heart disease.
Saturated fat is found in many foods, such as hard cheese, cakes, biscuits, sausages, cream, butter, lard and pies. Try to cut down on your saturated fat intake, and choose foods that contain unsaturated fats instead, such as vegetable oils, oily fish and avocados.
For a healthier choice, use just a small amount of vegetable oil or reduced-fat spread instead of butter, lard or ghee. When you’re having meat, choose lean cuts and cut off any visible fat.
Most people in the UK eat and drink too much sugar. Sugary foods and drinks, including alcoholic drinks, are often high in energy (measured in kilojoules or calories), and if eaten too often, can contribute to weight gain. They can also cause tooth decay, especially if eaten between meals.
Cut down on sugary fizzy drinks, alcoholic drinks, sugary breakfast cereals, cakes, biscuits and pastries, which contain added sugars: this is the kind of sugar we should be cutting down on, rather than sugars that are found in things such as fruit and milk.
Food labels can help: use them to check how much sugar foods contain. More than 22.5g of total sugars per 100g means that the food is high in sugar, while 5g of total sugars or less per 100g means that the food is low in sugar.


Making Kombucha, Fizzy Cider and Buttermilk with Andrea Santoro and the Bucks County Foodshed Alliance
Please pre-register; this class is limited to 25 participants.
In this hands-on session, we will make and take our own starter kombucha. We will also see demonstrations and taste samples of butermilk and fizzy apple cider.
Participants will need to bring a few kitchen supplies and a $10 materials fee.
“Kombucha is more than a healthy, fizzy, totally natural beverage that makes you feel amazing. It’s part of a consciousness that surrounds ourselves and our community!” - Andrea Santoro, Founder, Sole Kombucha
Bonus: Learn about buttermilk and fizzy apple cider with Susan Pierson from the Bucks County Foodshed Alliance!
Love apple cider? Learn how to turn cider from your favorite local orchard into a simple fizzy drink, taste some variations and how to create some of your own!Buttermilk is easy to make whether you love this old fashioned beverage to drink or use in baking. Like yogurt, buttermilk's short fermentation turns milk into a tangy tasty treat ~ taste for yourselfOther events in this series:
Nov 6, Making Sauerkraut
Dec 4, Making Fire Cider


Kaikado founded in 1875 in Kyoto has been offering tin “chazutsu” or tea caddies made by hand for over a century using the same “130 step” technique their founder created.
This versatile and beautiful cylinder-shaped airtight container of Japanese origin is perfect for storing tea leaves, coffee beans, spices. It protects food from moisture and humidity while retaining its aroma and flavor.
During usage, if dented, Kaikado will professionally repair your tea caddies so that you will be able to enjoy this masterpiece for generations to come.
Size: Height 136mm × Diameter 92mm


Wrapped in kraft paper, this set is perfect for take-out bags. Simply toss it into your customer’s order and rest assured it will work its magic.
2. Coffee stirrers
No matter, whether you own a coffee shop or simply have employees who are coffee addicts, ECOWOOD Store coffee stirrers are an eco-conscious alternative to plastic stirrers that would never harm the environment when tossed into the trash. Moreover, our stirrers are capable of benefiting the soil by releasing soil-friendly nutrients during decomposition.
Just like coffee-stirrers, our spatulas are a much better alternative to plastic ones. They are hypoallergenic and were sanded to perfection to provide smooth application.
4. Tasting spoons
From fast-food restaurants to five-star hotels, our customers love the look, feel and quality of our compostable wooden taster spoons. Just throw them away after use and have the peace of mind you won’t have with plastic. These spoons work as multipurpose. Mini wooden spoons can be used in a variety of samplers and are suitable for scooping/ spreading dipping soft foods: pasta, pudding, oatmeal, mayo, ice cream, yogurt, dessert, mousses, cake, fruit trays, etc.
Make your food presentation much more elegant with our wooden plates. Our plates are resistant to heat, weight, and steam from food. That means you can serve wet, dry, greasy, hot, or cold food without worrying about a soggy mess.


Welcome to San Diego Blog | January 20, 2014
Hanson’s Natural Market Coming to Little Italy!
Great news Little Italy and waterfront residents! Hanson’s Natural Market is slated to open soon underneath the newly-built apartment building Ariel Suites at the corner of Kettner and Beech Streets. The store will be 2 levels with the upper level featuring a deli serving sandwiches, Asian and Mexican dishes, and raw juices including home-brewed kombucha- an amazing fermented tea exilir.
Hanson’s does not carry anything with preservatives or coloring. Their produce is 90% organic and much of it is already sourced from small farms in San Diego. All their meats are grass-fed.
Hanson’s currently has one successful store in San Clemente. Ron Castruita, the owner, runs his store based on customer feedback: Castruita
only stocks 60% of his shelves himself. The remaining 40-percent he stocks based on feedback from his customers. “It’s essential for a neighborhood market
to express the needs of the people in that neighborhood,” he explains. “I still bring in 20-30new items a week.”
Those living at Bayside, The Grande, Sapphire Tower, Breeza, Acquavista, la Vita, & Aperture will be just blocks away from this new grocery store. It’s definitely a great time to invest in downtown real estate as our city continues to expand, grow, and cater to local residents who appreciate being conveniently within walking range of unique stores, restaurants, and soon a wonderful new grocery store. If you are interested in joining our fantastic neighborhood, please call
Laura Ochoa @ 619-920-2823 for help buying or selling.
Directly From Hanson’s website……
PRODUCE: From farm to fork, and depending on the season, our produce section is 90% organic. We focus on organic/local and our prices are excellent! We often carry fruits and veggies you simply won’t find in traditional grocery stores.
DELI/RAW JUICING: Our deli features Deitz & Watson meats & cheeses along with a wide range and variety of unique cheeses. We also feature unique variety of sandwiches that include veggie & gluten free. We also carry a large variety of organic salads that are constantly changing up. Our Raw Juicing and Smoothie Bar has Organic based Juices and Veggies with a bunch of healthy supplements.
HEALTH & WELLNESS DEPT: We carry a HUGE assortment of Vitamin, & Supplements and Body Care, Herbal and Homeopathic remedies along with Essential Oils, Candles, Incense/Holders, Bath Essentials, and much more. Our Wellness staff is available for your Holistic and Nutritional Questions at any time!!!
GRASS FED BEEF: We carry Rocker Bros beef Choice cuts (Iowa Beef Packers (IBP), Nebraska Beef, National Beef Packers, Harris Ranch, Swift, and USDA Certified Angus Beef.
FISH AND POULTRY: Hanson’s buys local, fresh, wild caught…we filet fish ‘sides’ nearly every day and package ourselves to retain flavor and goodness!!


ANH TUKK restaurant to offer programs celebrating upcoming festive season providing guests with enjoyable menus that perfectly complement the festive spirit as well as reimagined dining spaces that promise an unrivalled venue for the end of year celebrations.
Since its opening in 2016 on Dong Khoi Street, ANH TUKK restaurant has been a breath of fresh air for Thai cuisine in Saigon. The restaurant’s masterful coupling of bold Thai flavors with the modern diner’s penchant for sophisticated presentation means that ANH TUKK honors the traditions of Thai cooking while promising an unforgettable contemporary dining experience. The support and influence of parent company and ambassadors of Asian food in Vietnam, HT House, can be detected in all of ANH TUKK’s accomplishments, from its creative menu to exuberant hospitality.
Designed by YC Interiors, ANH TUKK’s restaurant can be found at 74 Hai Ba Trung, a charming and rustic house belonging to the old French opium factory in Saigon. The elegant and cozy interior means that ANH TUKK is a haven from the hustle and bustle of the metropolis’ daily life, creating the perfect environment for guests to relish unforgettable moments of relaxation and indulgence. The four different serving spaces: glamorous dining halls, a relaxing lounge area and a private dining room set in a charismatic wine cellar, make ANH TUKK the perfect place for any occasion. Whether having a quick lunch with a customer, a glass of wine with a friend or a romantic evening with a partner, ANH TUKK promises to indulge and satisfy diners while creating an unforgettable experience that embodies HT House’s slogan “from our heart to yours.”
Under the skilful hands and passionate heart of Thai chef, Saran Jittiboonruan, at ANH TUKK each dish is upgraded to a work of art in both its taste and immaculate presentation. Chef Saran’s journey to ANH TUKK has been a labor of love and before joining HT House, Chef Saran has worked in acclaimed restaurants and hotels such as Grand Hyatt Bangkok, Siam @ Siam Design Hotel and La Vue. Upon moving to Vietnam, Chef Saran worked at Chen Sea Resort, Phu Quoc, before cooking alongside the widely celebrated Bobby Chin. Like many great chefs, though, Saran’s passion was born at home and it was his mother that taught him the fundamentals of Thai cooking and instilled within him a passion for exceptional food.
This passion is sure to be detected by every guest that visits ANH TUKK and is perhaps why the restaurant leaves a lasting impression in the heart of local and foreign diners alike. The carefully curated menu perfectly showcases the original taste of Thai dishes while illustrating innovation through crafty flavor combinations and meticulous presentation. From such a menu, guests can enjoy a fragrant papaya salad, crayfish ‘Tom Yum’, exotic crab curry, succulent grilled pork with tamarind sauce, exquisitely grilled snow fish and flying fish caviar, among many other delights. What’s more, the extensive drinks menu ranging from hand-picked wines from acclaimed regions around the world to a creative sour cocktail selection, promising a delightful beverage for every diner.
Staying true to the family spirit that is at the heart of HT House, ANH TUKK has curated programs for the festive season of Christmas and the coming New Year. With these programs, guests can enjoy menus that perfectly complement the festive spirit as well as reimagined dining spaces that promise an special venue for the end of year celebrations.
So what about celebrating with style the end of the year and cheer to 2021 with a modern Thai taste? For any group of 30 guests or more, ANH TUKK offers 20% discount on “À la Carte” Menu and a complimentary welcome drink and finger food. The restaurant can also provide free amenities and basic decoration package.
ANH TUKK Restaurant is open from 11 am to 10 pm every day. For reservation, delivery or event consulting, please contact (028) 3825 1676.
Follow ANH TUKK’s social media to stay up to date with events and promotions: @ANHTUKKSAIGON www.facebook.com/anhtukksaigon.
Aout HT House
HT House, formerly known as HT Group, was officially established in 2014 yet its founders conceived the idea in 2008 when launching the first restaurant of the group: the highly acclaimed Hoa Túc, a restaurant embodying the spirit of Vietnamese cuisine.
The establishments’ unwavering commitment to outstanding food and exceptional service is realized by HT House’s experienced team, talented chefs and forward-thinking approach. In twelve years, HT House has launched various noteworthy restaurant brands in Saigon including; Hoa Túc, the masters of contemporary Vietnamese cuisine; TukTuk, a modern Thai Bistro; ANH TUKK, a modern Thai restaurant; Chị Hoa, home-style Vietnamese cuisine; HUE, a restaurant honoring central Vietnamese cooking and finally Rico Taco, a Mexican kitchen. Although each brand offers something unique, all fulfil HT House’s mission of creating truly unforgettable dining experiences.
With restaurants all over Saigon, HT House provides a dining experience for every individual and every group. With each location holding a strong identity yet the flexibility to adapt and offer tailor-made experiences, the welcoming and caring nature underpinning the family that is HT House makes it well-deserving of its title as Vietnam’s ambassador of Asian cuisine.


MI Food Centre, Meherchand Market
If you happen to be around the Lodhy Colony area and wish to tantalise your taste buds without going heavy on the pocket, head straight to MI Food Centre for some quick grub. Don’t let it’s nondescript name and not-so-appealing facade bother you. If you love your grills and fries, this place is for you. Undoubtedly one of the more underrated meat joints the city has. With crowd spilling out onto the road and thick smoke from the burning coal fused with the aroma of the marinating spices wafting in the air, this roadside eatery is hard to miss. Perfect for wintry evenings. Conveniently located on the Fifth Avenue Road of the busy Meherchand Market right behind India Habitat Centre, this meat haven dishes out some of the best kebabs and tikkas that you’d have in Delhi. Little wonder then that decades ago it originally started as a meat shop. Owned by Haji Mohd. Ilyas and run by his sons, MI Food Center churns out family recipes that have loyal customers flocking this food joint. The meat shop remains operational occupying one part of the eatery, while a jingling cash counter and a grill and tandoor greet you on the adjoining part. Don’t expect any frills here. The tiny eatery doesn’t have any seating arrangements either. But nobody seems to mind that. Most people come here for takeaways, while others opt for home delivery. And for the rest, a couple of high tables are thrown in to stand and enjoy the mouthwatering meaty delights. Not to forget the cars that make a beeline on either side of the street parked to savour the familiar Delhi flavours.
I went there with an old college friend after a late-evening film screening at the Habitat Centre. When he casually suggested I try out the food at nearby MI Food Centre, I decided to give it a try. With a plate of Khamiri Roti and two plates of spicy Mutton Tikka and Chicken Malai Tikka laced in butter, we took one of the tables. Between talks on UP election results, failed American capitalism and its global effects on IT and book sales, and the upheavals in the publishing industry in general, the tikkas were being polished off our plates faster than we could realize. We went for a second helping of the mutton tikkas and rounded off our meal with the hope that all’s good with the world till the time we have MI Food Centre to satiate our hungry souls. My friend informed me that they might soon introduce seating on the floor above to accommodate more people. Thank you, Akash, for introducing me to this place. I’m definitely going back for more!


I’m learning a thing or two here. Mainly that I have some “princess-like” tendencies, especially when it comes to food. If you ask my parents they might admit that I had more than a few oddities as a child. After spending hours at the creek, running around barefoot with my “pet ducks” (no, seriously, I had pet ducks and huge bangs-shout out to KT), I would sit at our dinner table and discard the part of the French fry that my hands touched…germs.
Well, in Haiti I have adopted the 20 second rule…with the Mississippi. I’ve had kids “share” their food with me by stuffing it in my mouth before I knew what I was chewing. I have cleaned up “messes” (imagination please). I’d like to think that my immune system is being strengthened by the minute but realize it is grace that has helped me stay healthy so far.
With no Trader Joe’s around the corner, I’ve tried to focus on what epicurean assets we DO have here in Haiti. Dozens of different varieties of bananas, okra, eggplant, coconut and carrots are all available. As night falls, the power goes out and “free time” is plentiful, I turn to the internet. Thank God (literally) for google and pinterest. Throughout the day I will get distracted by little questions or discoveries and make a mental note, “I’ll have to google that.” And pinterest, o boy pinterest, “I ‘pin’, God laughs. Aside from having my dream home and other future life events pinned on some secret board, I find amazing tips, tricks and ideas. Pinterest is my social media match made in cyberspace heaven. So, here are some small discoveries.
Bruised Bananas Don’t Kill You
With the heat here, bruised bananas are a sure bet. I have a banana almost everyday for breakfast and, for awhile, I use to painstakingly eat around the bruised or brown part. That is unless the whole banana was browned and bruised. With my Trader Joe’s banana standards I would cringe at the thought of eating one, until I did. Sure the sweetness takes some getting used to but they aren’t all that bad. In fact, research shows that as the chlorophyll breaks down, browning the banana, powerful beneficial antioxidants called NCC’s are released. So don’t discard those brown bananas. Make some banana bread or freeze for a smoothie!
But Moldy Bread Might
It has happened more than once. The power isn’t on and I sleepily prepare my morning meal in my dark room. Bread, peanut butter and a banana. I’m eating and chewing, and something isn’t quite right. After further investigation I see the remaining crust is greenish blue. A bread bruise. Mold. With the humidity and lack of consistent refrigeration, it happens. Turns out, in some cases, depending on what type of mold it is, you could indeed get poisoned. Steer clear of moldy bread and feed it to the birds instead.
L.A. friends and health food nuts, I may have something here. The Moringa Tree. GC attended a conference where he learned more about this useful, drought resistant tree. Known as the Benzolive in Haiti, Moringa Trees are quite common and have incredible health benefits. The leaves contain over 45 antioxidants, 90 nutrients and essential amino acids. The kids and I recently planted a few here on campus and are excited to see how we can incorporate them into our daily diets. We have also started drying the leaves to be made into a powder for rice!
Crazy for Coconuts
There’s something about a coconut that just make me feel like I’m on vacation. Luckily they are everywhere here. And, with a quick pinterest search, I found all the great things I could do with them. We attempted our first batch of coconut oil…FAIL. We tried again, little progress. Third times the charm. First we hand grate the coconut meat then strain out the milk. The grated meat can be used in other recipes, the water is delicious and hydrating and the milk can be used to make pudding or coconut oil. We will see what happens. I love the taste of both the coconut and the water. Did you know that coconuts (in moderation) are also beneficial for a number or aliments? In my quick search of coconut claims I found that across the board, it is agreed that coconuts pack a punch.
According to Livestrong, “Coconut and coconut oil contain lauric acid, a medium chain fatty acid. The body converts lauric acid into monolaurin, which is a monoglyceride that has antibacterial, antiviral and antiprotozoal properties.”
So basically, coconuts just might counteract all the “20 seconds rules”, the blind “sharing” , moldy bread mishaps and walking barefoot. Time will tell.


September 11, 2023
Awesome food, great margaritas. We are from Texas and know good Mexican food. This is right up there with the best.
September 10, 2023
Waiter was extremely helpful. Food was excellent.
September 9, 2023
Foi muito boa lugar ecelenti
August 30, 2023
Great decor, good food, great margaritas. Mango Diabla is this gigantic margarita that was perfect in terms of fruit and heat. The food is good, nothing special but still tasty. We were driving through North Platte and this place is a great stop on a roadtrip.


Rogue Voodoo Doughnut
This extreme brew is a joint venture between Rogue Ales and Voodoo Doughnut, the crazy bakery that brought you the Maple Bacon Doughnut. In 13 listed ingredients you will find three different varieties of wood smoked grain, applewood smoked bacon, and pure maple syrup.
Holy crap this thing is intense, the smell is an intense smoky bacon with a note of sweetness. Taking a sip of it you get all that malty mapley goodness with an edge of salt and bacon fat. The rich flavor is barely in the range of what one would call beer - definitely not for the faint of heart. If you’re ever presented with an opportunity to try this insane science experiment, go for it.


VISITS AND TASTINGS
Duration 1 h
Guided tour in the vineyards and tasting with presentation of two wines and an extra virgin olive oil with an assortment of artisan bread and breadsticks.
TASTING MEZZO ETTARO
Duration 2 h
Guided tour in the vineyards and tasting with presentation of our wines and extra virgin olive oil paired with platters of cheeses and cold cuts with an assortment of artisan breads and breadsticks.
Durata 3 h
Guided tour in the vineyards and tasting with presentation of our wines and extra virgin olive oil paired with platters of cheeses and cold cuts with an assortment of bread, artisan breadsticks and a dish of seasonal local cuisine.
TASTING WINE LOVERS
Duration 4 h
Guided tour in the vineyards and tasting accompanied by a sommelier to discover the wines presented, coming from different wine-growing regions, initially “blindly” and subsequently combining them with different types of meats and cheeses, with the addition of a seasonal dish.
BOOK VISITS AND TASTINGS AT MEZZO ETTARO
FILL OUT THE FORM WITH THE REQUESTED DATA
BOOK VISITS AND TASTINGS AT MEZZO ETTARO IN THREE SIMPLE STEPS:
1. Fill out the form with the requested data. If you are a company, enter your billing information.
2. Mezzo Ettaro will send you by e-mail the total amount to be paid and the data to make the bank transfer.
3. Once the bank transfer is credited, Mezzo Ettaro will send you a booking confirmation email.
TO ACCESS THE TASTING:
Reservation is required. Limited number of accesses. On-site enforcement of anti-covid 19 security regulations. Thank you for your cooperation.
DAYS AND TIMES FOR VISITS AND TASTINGS:
Reservation is required
Località San Floriano
Via Pigno 7
37029 San Pietro in Cariano
Verona – Italia
Detour near the San Floriano pharmacy and follow the road signs Mezzo Ettaro Azienda Agricola.
* REQUIRED FIELDS
COMUNICAZIONE MY HUB COMMUNICATION | WEBSITE CREDITS 4DIGITAL.IT


Phyllis Harb’s Sunday Gravy
Keep in mind the ingredients are a general guideline. You cannot mess this up with a little more of something here and a little bit of that there. If you don’t have a large pot, use two smaller ones or halve the ingredients. If you have a large pot, make a ton. It freezes beautifully and the more you have, the happier you will be.
4-6 lb. pork roast, preferably on the bone
8 28 oz cans San Marzano Tomatoes (Whole or Crushed)
4 12 oz cans high quality Tomato Paste
2 heads garlic peeled and minced. Yes, two full heads. Not cloves. Heads.
8 oz diced pancetta
Lawry’s Seasoned Salt
2 bunches flat leaf Italian Parsley leaves, cut roughly with scissors
Salt and pepper
– Cut your pork roast into large chunks. Trim the fat. (Don’t throw away the piece with the bone!)
– Season the meat with a lot of Lawry’s Seasoned Salt. Each side should have a very nice dusting.
– In a large cast iron skillet or dutch oven, sear the meat over high heat in olive oil. You want a nice brown sear on every side. Do this in batches if need be. SAVE THE FAT IN THE PAN!
– Put the seared pieces of meat in your sauce pot, including the piece with the bone.
NOTE: You can also use other meats here. Sear Italian Sausages and/or pork chops, for instance, to use in addition to the pork roast. If you choose to do this, simply use a smaller pork roast.
2) CANNED TOMATOES:
– Run the tomatoes through a food mill, even if using crushed. While you can avoid this step if using crushed tomatoes, you will get a much better, silkier sauce if you use the food mill, even with crushed. With whole canned tomatoes, the food mill is a must. (Running the whole tomatoes in a blender before the food mill will make the food mill step easier.)
– After running the tomatoes thru the food mill, add the tomatoes to the pot with the meat. Season liberally with salt, pepper and Lawry’s seasoned salt. This means 4 or 5 good shakes of each. And this is just to start. Phyllis’s grandmother would use an entire shaker of Lawry’s! So don’t be shy.
– Turn the burner on low and don’t forget to stir every five minutes or so.
NOTE 2: If you are making meatballs, this is the time to do it. Fry your meatballs in the fat from searing the pork roast. Use any meatball recipe you like but for a good meatball recipe, click over to my Aunt Barbara’s Spaghetti and Meatballs. With Sunday Gravy, cook the meatballs fully thru in the pan and do not cook in the sauce. You will need to do your meatballs in batches. After each batch, using a slotted spoon, scoop up the dregs of the meatballs left in the pan and put into the sauce. This adds even more flavor. If you make meatballs, rewarm them in the oven about 30 minutes before you serve the sauce.
– As the tomatoes and meat slowly start to come to a simmer, prep your tomato paste:
3) TOMATO PASTE:
– In the pan in which you seared the meat (and perhaps made meatballs), where you have saved your fat, crisp the diced pancetta.
– Add the tomato paste and stir.
– Add an entire head of garlic, and a large handful more, minced, and a cup of fresh parsley. Season liberally with Lawry’s Seasoned Salt and crushed black pepper. Mix well. NOTE: you can add the garlic before the paste but sauce quickly and DO NOT let burn. Adding with the paste makes this easier.
– Simmer over low heat, stirring constantly, until the pan juices, pancetta, tomato paste, garlic and parsley have combined into a deep red, glorious looking paste that is divine.
– Add this to your sauce pot. Mix well.
Now comes the long simmer, which is when the sauce really begins to take flight. The longer it cooks, the better. Here is what you do:
Turn the heat to medium and, stirring every few minutes or so, get the sauce to a place where it is bubbling slightly. Then turn heat back down to low and let cook for at least 5 hours, even overnight. You must stir at least every 15 minutes or so, to make sure the bottom does not burn. If this makes you nervous, you can always use a trivet. (Cooking overnight needs a burner that goes on and off or you can stick the entire pot in the oven on 300.) The longer it cooks, the better it gets. Which is why we started early in the morning. This is something you make when you can be in the kitchen or near it all day.
Taste your sauce!! While it will get more flavorful as it cooks, I add more Lawry’s, more minced garlic, more salt and pepper, etc all afternoon as it cooks. With a large pot, as pictured, it is very difficult to over-season. Don’t take this as a challenge! But don’t be shy. Just taste!
After 5 or so hours, and you are close to serving time, pull out the pieces of pork roast. (They should be tender, cooked thru and full of flavor. If not, keep cooking.) Cut the meat into whatever size you like. Phyllis likes a larger cut, which I enjoy, but you could do smaller cuts. If you have italian sausages or pork chops, you can cut those in whatever style you like as well.
Now you can boil your pasta. Spaghetti and penne both work great but you can use your favorite. Plate your pasta, add meat and/or meatballs, ladle sauce over it and pop some red wine. Supreme happiness awaits.
FINAL NOTE: There is a reason you make this on Sunday. It truly is from Heaven.


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Performance Food Group 12500 West Creek Parkway Richmond, VA 23238 (804) 484-7700. Our Locations. Contact Media Connect With Us Additional Inquiries Contact Us. Divisions Performance Foodservice Vistar PFG Customized. Links About Our Divisions Investors Careers performance food processing equipment outtake pipe What kind of company is Performance Food Group?What kind of company is Performance Food Group?PFG is a company that cares. Learn about the many ways we enjoy giving back to our communities. Vistar's Good To Go program is revolutionizing the vending industry by making it easy to find natural & organic products.Performance Food Group - PFGC Where can I find food processing equipment made of aluminum?Where can I find food processing equipment made of aluminum?One rarely sees food processing equipment made of aluminum, but it may be used in other places in a plant, such as refrigerators or ice machines. So, these are the elements that must be addressed to properly clean a surface. Once the surface has been cleaned, it must be sanitized.The basics of cleaning and sanitation in food plants performance food processing equipment outtake pipe
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Welcome to ZA ZA BAZAAR World Food Banquet, the fixed price buffet dining restaurant in Newcastle, with a variety of global cuisine, live cooking & expertly mixed cocktails...
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Even though pretty much the only Indian dish I would eat throughout college was palak paneer (spinach and cheese), I had never seen paneer on its own until the morning that I set out to make extra room in the tiny communal freezer in my dorm at Cambridge. The entire freezer was jammed with bricks of what looked like tofu with Arabic writing on it. My quickly deteriorating Arabic skills led me to believe that the packages contained “pan-er,” which I naturally assumed was the Arabic word for tofu (nowhere in this line of thought did I stop to consider the frequency with which tofu appears in the food of Arabic-speaking countries . . . but to be fair, it was early, and I was cleaning out a freezer).
When I discovered a few weeks later that the Indian shops on the other side of Cambridge sold paneer by the pound, I finally sorted out that there was not, in fact, a freezer full of soy back at Wolfson (though I could never understand why someone on my corridor felt the need to hoard huge blocks of it) . . . in fact, I realized that, because of the popularity of Indian takeaway in England, the ingredients were widely available in conventional grocery stores, and I started buying paneer in little boxes at Tesco. Since I knew next to nothing about Indian cooking, I followed the recipes on the back of the box, which didn’t exactly produce authentic Indian food, but definitely tasted like authentic takeaway from the curry house down the road.
I cut the palak paneer recipe off the back of the box towards the end of my last month in England, but when I got back to the U.S., I found out that the exact same box of paneer that I could get for a few dollars at the British grocery store sold for $9 at Whole Foods. While it’s possible (and, some say, easy) to make your own paneer, I’m not the kind of cook who sets aside an afternoon for making cheese/butter/yogurt/tofu/seitan/any ingredient I can buy at the store which is just as good. So when I go to the Indian grocery store, I always get excited to be able to pick up some paneer and pull out the old recipe from the Tesco box.
[I know what you’re thinking. Clearly, this is a self-imposed paneer shortage, since I informed you earlier in the post that paneer freezes well. Touche. Though once you try this recipe, you’ll see that it’s more of a “once-in-a-while” food, even though it doesn’t have the same amounts of butter and cream that a restaurant version would have.]
Now, the produce store near me just started carrying fresh beans this past year, and it’s been a bit of a revelation. They sell peas and black beans and black eyed peas and chickpeas that look just like what you get in a can but are uncooked; I didn’t think it could make much of a difference, but after 15 minutes in boiling water, they’re some of the most amazing beans I’ve ever tasted. So when I saw even fresher chickpeas at the Indian market, I was really excited – they were still in their little green pods!
Even though I had no idea what exactly to do with them, I had to get them . . . and they made an amazing addition to the palak paneer – they were sweet, and tasted a little bit like peas on top of the chickpea flavor I was expecting. What surprised me was that the normal wisdom of vegetable selection was completely off in this instance: should you ever find yourself selecting fresh chickpea pods, instead of picking the ones that look freshest and greenest, go with the ones that look a little older and yellow to get the largest, most mature chickpeas. The best looking pods only contained tiny little seeds!
Traditionally, palak paneer doesn’t have any chickpeas in it, but I like the extra protein and body they provide. Feel free to leave them out – it won’t hurt the recipe – or toss in half a can if you can’t find any fresh ones. Also, since paneer is a very firm, mild cheese that takes on the flavors of the ingredients around it, tofu is an acceptable substitute if you can’t find or don’t want to use the cheese. Cubes of potato would also work.
loosely adapted from Clawson Paneer
8 oz. paneer, cut into small cubes
butter for frying
1 medium onion, chopped
1/2 tsp. black mustard seed (omit if unavailable)
1 clove garlic
1 inch cube of fresh ginger, chopped
1/4 tsp. cayenne pepper
1 fresh tomato, chopped
1/4 tsp. turmeric
1/2 c. chickpeas (drained, if canned)
about 6 cups (packed) baby spinach
Heat the butter in a large frying pan. Fry the paneer until golden brown – about 2 minutes on one side, and then 2 minutes flipped. Put the paneer aside.
Add the onions to the same pan. Cook until soft and beginning to brown, about five minutes. Add the mustard seeds and listen until they begin to pop, adding more heat if necessary. Add garlic, ginger, and cayenne. Cook for one minute. Add tomato, turmeric, and a pinch of salt and pepper. Stir and cook another minute or until combined.
Add the spinach and chickpeas. Cover and cook on low until the spinach is completely wilted and the mixture is beginning to get dry – about ten minutes. Add the paneer. Stir, and cook five minutes more over low heat.
Garnish with red onion if desired. Serve with rice or naan.


Mr Goudas has built his empire around ethnic foods, but it was his determination to satisfy the needs of clients that first drove him to import the foods they crave. In order to market these, he even had to invent new techniques. For example, when Jamaican clients began to ask him for Ackees when he still ran a small delicatessen store, he not only imported the fruit, but found the right recipe for canning them.
Today, Greek, Jamaican and Latin American immigrants are able to enjoy national delicacies thanks to Mr Goudas’ commitment to providing immigrant Canadians with the foods they crave – and Canadians of every cultural background benefit from these additions to their menus.
It hasn’t all been plan sailing. Mr Goudas has had to confront the legal establishment, and has been pivotal in getting import laws changed to accommodate the foods that his clients wanted – and Mr Goudas himself has transformed himself into a culinary guinea pig. In his amusing book ‘Ackees’ Mr Goudas relates how he practically lived on Ackees while perfecting the recipe for processing them.
His ethnic soups proved a challenge too. Mr Goudas was determined to create truly authentic soups that would suit the tastes of the immigrants they were intended for, and not only tested them himself, but also asked immigrant families to try them out and comment on the flavour.
It wasn’t long before these exciting foods went mainstream, and today, Loblaws, Sobeys and Metro all stock ‘ethnic foods’ that were first introduced into Canada by Mr Goudas. Today, these form a flavourful part of our Canadian cuisine and are enjoyed by people from all cultural backgrounds.


My recipe for Thai Iced Coffee is simple and delicious. It is also a diet buster to keep around the house, so I save this for parties. I don’t know if this is how Thai Iced Coffee is really made, I just came up with the recipe after tasting some at my favorite Thai Restaurant and loved it. This recipe has been a hit ever since.
Thai Iced Coffee Recipe
8-10 cups Brewed Coffee
One 14 oz can Borden Eagle Brand Sweetened Condensed Milk
That is it! Just brew 8-10 cups of your favorite coffee, allow to cool slightly. Mix sweetened condensed milk with warm coffee, allow to cool further, serve over ice. This simple recipe can be expanded by adding your favorite spices but you won’t need any additional sweetener.


As professional women, we are always on the go, and having the right bag to carry all our essentials is crucial. Finding that perfect work bag that not only holds our laptops, documents, and other necessities but also accommodates our food is no easy task. However, fret no more! Today, we will explore the ideal work bag for women professionals, complete with a lunch box, to make our busy lives a little bit easier.
In conclusion, lunch box cute is not just a trend but a statement that reminds us to cherish the little things in life. These adorable containers effortlessly blend nostalgia, practicality, artistic expression, and the power to ignite conversations. Whether you choose a design that embodies your childhood memories or something that aligns with your personal aesthetic, investing in a cute lunch box is like giving yourself a present each day. So, why not indulge and make every lunchtime a delightful experience?
The Essential Guide to Packing a Hot Lunch Box for College Boys
The lunch box men are the unsung heroes who traverse cities and towns, delivering carefully packed meals to individuals across various professions. They embark upon their daily journeys armed with an array of tantalizing dishes, satisfying not only our hunger but also our taste buds. From the aroma of freshly baked bread to the sizzling sound of meat being saut茅ed, the lunch box men ensure that each meal is a culinary delight.
Many women are conscious about maintaining a healthy lifestyle, and a well-designed lunch box can aid in achieving this goal. Portion control is often challenging, especially at work where unhealthy food options might be easily accessible. A lunch box with designated compartments can help women plan and pack nutritious meals, ensuring they stay committed to their dietary goals. Having separate sections also allows for a variety of food choices, with options for fruits, vegetables, proteins, and grains.


Chefs & Culinary Artists
2017 Food Pavilion
New this year is a food pavilion of catered appetizers, lunch entrée and dessert in a joint presentation by John Little Catering and Something Delicious Catering—picnic style under the shade of a giant oak tree. Included in the Passport Admission ticket.
John Little Catering
John Little, the chef and executive chef and owner of John Little Catering, has more than 30 years of experience in the culinary field—much in the specialty field of catering. He is a 1990 graduate of the prestigious California Culinary Academy in San Francisco where he received formal instruction in classical French cuisine. He also has practical experience in a variety of restaurants, Danish and artisan bakeries, and large catering operations.
John Little Catering offers inspiration, attention to detail, and culinary creativity that will make an event truly one to remember– from small, intimate gatherings of family and friends to exciting theme parties, corporate events to stunning weddings.
Something Delicious Catering
Kitty Bresendine, the chef of something Delicious Catering, is passionate about food. After dazzling her friends and family for years, the transition to cooking for the public in competition barbecue nine years ago was an easy jump. Their team “Here’s the Rub BBQ” has won awards at many competitions throughout California.
Kitty attended the North County culinary Academy and earned a spot on the Dean’s List for her accomplishments. Five years ago she made the switch from busy office manager to a full time Personal Chef and caterer.
“Something Delicious” offers Personal Chef services, wine and beer pairing throughout Ramona’s growing wine industry, private dinners and parties, and cooking lessons throughout San Diego County.


What are the Useful Properties of Seeds and Why Should You Eat Them, Even For Better Health?
- Neng Ilha
- 2022 November 02T11:44
- Health Fitness
It is a pleasant surprise to learn that the health benefits of seeds are a vital unit, since a unit of seed area is the part of the plant that contains all the ingredients needed to create new life. Decide why the health benefits of seeds are an essential part of your diet, why they are good for healthy weight loss and why they have been used to treat certain diseases for hundreds of years. Find out what the field of seeds brings together the celebrities of the seed world and why seeds should be a part of your life?
Some of the most common fenugreek seeds that are considered healthy are chia seeds, flax seeds (linseed), hemp seeds, pumpkin seeds, benne seeds and flower seeds. Along with these seeds is a unit simply packed with goodness.
The health benefits of seeds are that they provide you with the nutrients you need for a healthy diet and promote healthy weight loss as well as treat certain diseases. They contain several essential fatty acids that your body cannot produce, such as omega-3 and I, they are a good source of vitamins and contain supermolecules. The useful properties of seeds are to fight free radicals that can be linked to cancer and various diseases, they can help reduce high vitality and reduce the harmful use of steroidal alcohol, and much more.
So, What is the Unit of Measure of Area that Defines the Boundaries of Seed Health?
Chia Seeds – Have Moisturizing Properties And Additionally Promote Healthy Weight Loss.
The beneficial properties of the seeds were widely known to the Aztecs in South America. The United Nations used chia as an ingredient in energy diets. Chia seeds are soluble, which means that the seeds absorb water so that they act as a way to hydrate your body for a long time, which makes them useful for athletes. The fact that they absorb water additionally causes them to have an effect on your biological processes, as well as slow the rate at which your body converts carbs into saccharides, as well as the rate at which calories are absorbed per unit. This means that each will promote healthy weight loss by making you feel satiated and reducing calorie absorption. They will even be good for diabetics because of the slower rate at which carbs are converted to sugar. They are also rich in nutrients as well as polyunsaturated fatty acids and essential fatty acids.
Like other seeds, chia seeds can be added to salads, mixed with cereal, added to dairy products or added to baked goods.
Flaxseed (Flax Seed) – Useful for Biological Health and Treatment of Constipation
Flax is experiencing a resurgence as one of the healthiest foods, so it can’t be overlooked when it comes to the health benefits of seeds. Golden flax is usually considered the most effective because it additionally releases nutrients without delay. All of the benefits of the unit are too varied to talk about here. The key one is the biological process and colon health, because flax seeds are a good remedy for constipation. The most effective way to consume flax seeds is to grind them in a mill and sprinkle the resulting product on porridge, salads or baked goods. Some experts say that there is no value in eating whole flax seeds, but I disagree, I add them whole to my breakfast food and that I understand from experience that they fight constipation this way. I have even come to the conclusion that if you chew your food, it will be pulverized by your teeth and also lose nutrients. If your goal is healthy weight loss, they will encourage food to continue to pass through your digestive tract, which helps your body to stop storing food as fat.
Hemp Seeds – Useful for Preventing Muscle Stiffness
This is the same as one tablespoon of hemp seeds a day gives you all the essential fatty acids that you just need, as well as polyunsaturated fatty acids and vitamins. Hemp is also good for people who exercise because it helps eliminate the carboxylic acid that builds up in your muscles when you exercise, causing stiffness. Hemp seed promotes brain function, so it can help get rid of depression and irritability.It is a widely known remedy for reducing inflammation, and it is good for hair health and moisturizing your skin. As for the health benefits of the seeds, hemp is a must-have that can help promote your overall health and well-being.The hemp seeds that have been hemmed produce a high-quality unsaturated oil that can be eaten on their own or added to various foods, as well as used in cosmetics and body products.
Pumpkin Seeds – Good for Men’s Prostration Problems
Pumpkin seeds contain a high concentration of metal and are therefore considered useful in treating and eliminating prostration problems in men. They help to prevent the damage done to the prostate by male hormones. They can even treat problems with the excretory organs and remove parasites such as worms from the intestines.They are thought to be helpful in preventing depression, although not effective enough to treat serious depression.
As with most foods, if you want to emphasize the health benefits of the seeds or use them for healthy weight loss, you should eat them raw – raw pumpkin seeds are most beneficial, so sprinkle them on a dish or add them to soup just before serving. Cooked pumpkin seeds are the accepted standard, but they are not as healthy because the cooking destroys the beneficial omega fatty acids. Pumpkin seed oil can be mixed with a variety of oils to make dressings for dishes. Make sure you buy a decent quality oil, as some units are heavily diluted with different oils.
Sesame seeds – contribute to high vitamin levels
Like flower seeds, sesame seeds, benne seeds are high in tocopherol, they additionally contain sesamin and sesamolin, each of which are believed to help fight and prevent elevated vitals and prevent liver damage. The oil is believed to be useful as a skin care product to prevent wrinkles.
Sesame is perhaps the most versatile of foods, in addition to being eaten as seeds, it does not need to be made into paste (sesame oil) and is widely used for baking breads and making cookies. The seeds can be consumed raw, as they are a condiment to various foods. The paste is used to form humus.
Sunflower Seeds – Fight Free Radicals and Boost Heart Health
Different kinds of flower seeds are a unit suitable for oil production, and for coriander seed exporters, each type of seed grows in North and South America. Flower seeds contain a decent supply of tocopherol, which is part of an aging inhibitor, and one in each of the vitamins needed to fight free radicals. Free radicals are linked to the onset of cancer. Tocopherol additionally has anti-inflammatory properties, which means it will help reduce inflammation associated with respiratory illnesses and atrophic arthritis, for example, and help reduce the frequency of flushes over biological time. Flower seeds additionally contain phytosterols, substances found in plants that are thought to reduce steroidal alcohol levels in the blood and improve system function.
Sunflower seeds are delicious and easy to digest raw and, like other seeds, are a great addition to salads and cereal dishes and are also suitable for baking, so they should be on the menu if you want to emphasize the health benefits of seeds in your diet.
I hope I’ve even convinced you of the health benefits of seeds and that common seeds such as chia seeds, flax seeds (flaxseed), hemp seeds, pumpkin seeds, bennet seeds and flower seeds are extremely important to your diet. If you start finding ways to incorporate seeds into your diet and eat them day in and day out, you will soon feel and see the health benefits of seeds for yourself.
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