Jan
31
Filed Under Food And Beverage | Comments Off
Jean Kokus asked:
Wine Making Supplies available online:
The popularity of wine as a must in most occasions has allowed most to enjoy the full-bodied taste of this exquisite drink. In several momentous occasions wine is always a must-have – any revelry without is almost always incomplete because people always see wine as the toast to top all celebrations. This is the reason why people nowadays have patronized buying wine making supplies from their local store or from online dealers to enable them to enjoy the king of drinks.
The Tedious Nature of Making Wine
The process of wine making is a meticulous task. This is the reason why most people would not venture into it without the proper background on the process or without sufficient financial investment. From the selection of the grapes to be used, to the vinification, to bottling and packaging, wine making is of such nature that novices would not go much far in it. Because of the thorough process involved so that everyone will get to enjoy wine, some daring businessmen sought to introduce wine making at the family level with the introduction of wine making supplies and kits.
Common Wine Making Equipments
Wine making supplies come in various forms and some packages may contain one item that are not found in others as the flavors of wine vary from person to person. However, some equipment must be present such as:
▪ Oak barrels. This is important for storing the extracted juice from grapes. Oak is a favorite material because it affords yeast growth which is essential in the fermentation process to develop the wine.
▪ Flavorings. Flavorings are one of the additives that are mixed to the extracted juice to give it the distinct taste that consumers love. It also gives wine the characteristic flavor that endears wine to drinkers.
▪ Racking and bottling equipments. This is very important once the wine has been prepared because storage is as important as the production itself. Improper storage may affect the taste and quality of the wine, affecting its marketability as well.
▪ Crushers and presses. These are the main equipments used to extract the juice properly from the grape. Using them prevents one from accidentally crushing the seeds that may give the mixture a bitter taste.
▪ Honey. For those who want their wine to leave a sweet aftertaste on the tongue, adding honey is suggested. Compared to using artificial sweeteners, honey readily mixes with the wine, making it an integral part of the mixture.
With the availability of wine making supplies everywhere, everyone can now enjoy wine anytime. They won’t have to purchase the expensive varieties in the local liquor shop whose products do not match the taste of drinkers. On the other hand, wine making supplies can transform any home into a center making the best wines in the area.
Buy your wine making supplies online
If you are looking for the best wine making supplies for making your homemade wine, visit The Grape and Granary. You may compare prices and products offered by the site.
ELISEO
Wine Making Supplies available online:
The popularity of wine as a must in most occasions has allowed most to enjoy the full-bodied taste of this exquisite drink. In several momentous occasions wine is always a must-have – any revelry without is almost always incomplete because people always see wine as the toast to top all celebrations. This is the reason why people nowadays have patronized buying wine making supplies from their local store or from online dealers to enable them to enjoy the king of drinks.
The Tedious Nature of Making Wine
The process of wine making is a meticulous task. This is the reason why most people would not venture into it without the proper background on the process or without sufficient financial investment. From the selection of the grapes to be used, to the vinification, to bottling and packaging, wine making is of such nature that novices would not go much far in it. Because of the thorough process involved so that everyone will get to enjoy wine, some daring businessmen sought to introduce wine making at the family level with the introduction of wine making supplies and kits.
Common Wine Making Equipments
Wine making supplies come in various forms and some packages may contain one item that are not found in others as the flavors of wine vary from person to person. However, some equipment must be present such as:
▪ Oak barrels. This is important for storing the extracted juice from grapes. Oak is a favorite material because it affords yeast growth which is essential in the fermentation process to develop the wine.
▪ Flavorings. Flavorings are one of the additives that are mixed to the extracted juice to give it the distinct taste that consumers love. It also gives wine the characteristic flavor that endears wine to drinkers.
▪ Racking and bottling equipments. This is very important once the wine has been prepared because storage is as important as the production itself. Improper storage may affect the taste and quality of the wine, affecting its marketability as well.
▪ Crushers and presses. These are the main equipments used to extract the juice properly from the grape. Using them prevents one from accidentally crushing the seeds that may give the mixture a bitter taste.
▪ Honey. For those who want their wine to leave a sweet aftertaste on the tongue, adding honey is suggested. Compared to using artificial sweeteners, honey readily mixes with the wine, making it an integral part of the mixture.
With the availability of wine making supplies everywhere, everyone can now enjoy wine anytime. They won’t have to purchase the expensive varieties in the local liquor shop whose products do not match the taste of drinkers. On the other hand, wine making supplies can transform any home into a center making the best wines in the area.
Buy your wine making supplies online
If you are looking for the best wine making supplies for making your homemade wine, visit The Grape and Granary. You may compare prices and products offered by the site.
ELISEO
Jan
30
At what stage of maturation do coconuts begin to ferment?
Filed Under Vegetarian & Vegan | 1 Comment
ultraviolet_charm asked:
While one wouldn’t know it, what with the world-wide craze for wine and spirits, the consumption of fermented substances are a definite no,no for individuals really serious about proper nutrition and health. These items have a deleterious effect on anything else present in the digestive system simultaneously. This is no late discovery but has been common knowledge among health experts for many long years.
While one wouldn’t know it, what with the world-wide craze for wine and spirits, the consumption of fermented substances are a definite no,no for individuals really serious about proper nutrition and health. These items have a deleterious effect on anything else present in the digestive system simultaneously. This is no late discovery but has been common knowledge among health experts for many long years.
Personally I know of no foodstuff more pleasing than young coconut, characterized by sweetness and much so-called ‘milk.” However, on the market these are a rarity and quite costly. Most coconuts we observe as widely available are of the mature type, which fall to the ground at the point of maturation, as opposed to the younger variety which have to be plucked from the treetops. The mature nuts are typically characterized as being either bitter, or becoming so. In buying mature coconuts, how does one recognize precisely when fermentation has begun. This is important for one intent on avoiding all fermented substances. Any truly RELIABLE, EXPERT help out there on this issue?
Related to this subject is the hype and fad for chocolate. Ninety-nine percent of chocolate on the market has been partialy fermented in the process, and should be avoided. Sources for unfermented chocolate should be researched, and these products are invariably at a much higher cost level. In any event, chocolate of any type should be enjoyed only as an occasional treat, as it contains copper, undesirable for the human digestive system.
GUY
Jan
27
Filed Under Diseases And Conditions | Comments Off
Dee Overly asked:
The practice of giving cow’s milk to our children and continuing to drink it through adulthood is taken so for granted in this country that many believe it’s a universal concept. Not only that, but I’ll bet there are a large number of folks who assume this has been going on since the days of Adam and Eve.
North and South American Indians had no milk animals. The early American colonists had little use for milk. In fact, the first cattle weren’t brought over until 1624, and they were raised mostly for hides and meat.
History has recorded that in 1793 a man named Underwood was the first to feed cow’s milk to an infant. The very fact that someone made a record of this shows how rare and novel the idea was at the time. Since then, America and most of Europe has made the cow our foster mother and nurtured the practice of never weaning the baby.
This may be great for the dairy industry, but for the individual it’s a major cause for many unexplained stomach aches. The words “lactose intolerant” are thrown around a lot these days, but people can have this problem and not know it. Sometimes it gets diagnosed as IBS(irritable bowel syndrome). The fact is, if you are over the age of four, chances are high you have some amount of intolerance.
Babies produce an enzyme called lactase, which is needed to digest lactose, or milk sugar, which is present in their mother’s milk (cow’s milk is loaded with it, too). After age four, the intestines usually slow down the production of lactase and for many people completely stop making the enzyme altogether, so they can no longer digest lactose. Without the enzyme, when milk enters the intestine, the lactose ferments. This causes bloating, cramps, gas and even diarrhea.
If you suffer any of these conditions after eating a grilled cheese sandwich or drinking a milkshake, you could be lacking the lactase enzyme and may want to exam your options. Lactase tablets are available if you want to continue your milk and milk products diet and there are dairy products made that are non-lactose. Then, of course, there’s the choice I made. Soy milk is a great alternative. It’s lactose-free and a good source of calcium.
ESTEBAN
The practice of giving cow’s milk to our children and continuing to drink it through adulthood is taken so for granted in this country that many believe it’s a universal concept. Not only that, but I’ll bet there are a large number of folks who assume this has been going on since the days of Adam and Eve.
North and South American Indians had no milk animals. The early American colonists had little use for milk. In fact, the first cattle weren’t brought over until 1624, and they were raised mostly for hides and meat.
History has recorded that in 1793 a man named Underwood was the first to feed cow’s milk to an infant. The very fact that someone made a record of this shows how rare and novel the idea was at the time. Since then, America and most of Europe has made the cow our foster mother and nurtured the practice of never weaning the baby.
This may be great for the dairy industry, but for the individual it’s a major cause for many unexplained stomach aches. The words “lactose intolerant” are thrown around a lot these days, but people can have this problem and not know it. Sometimes it gets diagnosed as IBS(irritable bowel syndrome). The fact is, if you are over the age of four, chances are high you have some amount of intolerance.
Babies produce an enzyme called lactase, which is needed to digest lactose, or milk sugar, which is present in their mother’s milk (cow’s milk is loaded with it, too). After age four, the intestines usually slow down the production of lactase and for many people completely stop making the enzyme altogether, so they can no longer digest lactose. Without the enzyme, when milk enters the intestine, the lactose ferments. This causes bloating, cramps, gas and even diarrhea.
If you suffer any of these conditions after eating a grilled cheese sandwich or drinking a milkshake, you could be lacking the lactase enzyme and may want to exam your options. Lactase tablets are available if you want to continue your milk and milk products diet and there are dairy products made that are non-lactose. Then, of course, there’s the choice I made. Soy milk is a great alternative. It’s lactose-free and a good source of calcium.
ESTEBAN
Jan
25
Filed Under Food And Beverage | Comments Off
Chris Alleny asked:
Throughout history, chocolate has captured the hearts of men and women the world over. Chocolate is produced from the seed of cacao, a tropical tree that is native to South America. Cocoa seed has an intensely bitter taste, and thus needs to be fermented first for its flavor to mature. After fermentation, the seeds are dried, then cleaned, and finally roasted. The shells of the seeds are removed, producing what is called cacao nibs, which are then ground and made into liquid. The result is chocolate in liquid form, also called chocolate liquor. The liquor can then be processed further into either cocoa butter or cocoa solids.
Chocolate in Ancient Times
The earliest documented form of chocolate was a beverage known as xocolātl, a Nahuatl (Aztecan dialect) word which means “bitter water,” often flavored with pepper, chile, vanilla, and achiote (or annatto). Xocolātl or xocoatl, was believed to have anti-fatigue properties, probably because of its theobromine content, an alkaloid with mood-elevating effects. In as early as 400 AD, the Mesoamerican peoples including the Aztecs and Maya made chocolate beverages from the seeds of the cacao tree. For the Maya peoples, chocolate was also used in performing ceremonies. The earliest evidence of cacao cultivation dates back to prehistoric times, around 1100 to 1400 BC, in a site somewhere in Puerto Escondido, Honduras. A vessel dating to that era was found by archeologists sometime in November 2007 containing traces of white pulp around the beans of cacao, which was likely fermented for making an alcoholic beverage.
Chocolate as Luxury
Chocolate has also been considered a luxury good and was once used for trading goods. The Aztecs, for instance, used to trade one hundred cacao beans for one turkey and three cacao beans for one piece of fresh avocado. In Europe and South America, cocoa has been used for treating diarrhea. When the Spanish conquered the Aztecs sometime in the late 15th century, it became a favorite of the Spanish Kings and Queens, and soon the demand for chocolate rose. Spanish armies enslaved the Mesoamericans to produce high volumes of cacao. Because of its high cost of importation, only those of royalty and those who were highly connected could afford to buy the expensive chocolate drink. The Spanish soon expanded production and used African workforce. In England during that period, anyone with money could buy chocolate. In 1657, the first chocolate house was opened in London. In 1657 a milk chocolate drink was developed in Jamaica by the physician Hans Sloane and was later sold to the Cadbury brothers.
Chocolate as we Know Today
The chocolate making process remained pretty much the same for hundreds of years from the time it was discovered. During the 1700s, mechanical mills were invented and were used to create hard form chocolates. By the time of the Industrial Revolution, chocolate candy bars today as we know today, were developed. Today, most of the chocolates sold and distributed worldwide combine chocolate with sugar. The three most common types of chocolate candy bars include dark chocolate, milk chocolate, and white chocolate. Still, there are also unsweetened chocolates available in the market, called diabetic chocolate, equally enjoyable and more importantly, healthier.
HUGO
Throughout history, chocolate has captured the hearts of men and women the world over. Chocolate is produced from the seed of cacao, a tropical tree that is native to South America. Cocoa seed has an intensely bitter taste, and thus needs to be fermented first for its flavor to mature. After fermentation, the seeds are dried, then cleaned, and finally roasted. The shells of the seeds are removed, producing what is called cacao nibs, which are then ground and made into liquid. The result is chocolate in liquid form, also called chocolate liquor. The liquor can then be processed further into either cocoa butter or cocoa solids.
Chocolate in Ancient Times
The earliest documented form of chocolate was a beverage known as xocolātl, a Nahuatl (Aztecan dialect) word which means “bitter water,” often flavored with pepper, chile, vanilla, and achiote (or annatto). Xocolātl or xocoatl, was believed to have anti-fatigue properties, probably because of its theobromine content, an alkaloid with mood-elevating effects. In as early as 400 AD, the Mesoamerican peoples including the Aztecs and Maya made chocolate beverages from the seeds of the cacao tree. For the Maya peoples, chocolate was also used in performing ceremonies. The earliest evidence of cacao cultivation dates back to prehistoric times, around 1100 to 1400 BC, in a site somewhere in Puerto Escondido, Honduras. A vessel dating to that era was found by archeologists sometime in November 2007 containing traces of white pulp around the beans of cacao, which was likely fermented for making an alcoholic beverage.
Chocolate as Luxury
Chocolate has also been considered a luxury good and was once used for trading goods. The Aztecs, for instance, used to trade one hundred cacao beans for one turkey and three cacao beans for one piece of fresh avocado. In Europe and South America, cocoa has been used for treating diarrhea. When the Spanish conquered the Aztecs sometime in the late 15th century, it became a favorite of the Spanish Kings and Queens, and soon the demand for chocolate rose. Spanish armies enslaved the Mesoamericans to produce high volumes of cacao. Because of its high cost of importation, only those of royalty and those who were highly connected could afford to buy the expensive chocolate drink. The Spanish soon expanded production and used African workforce. In England during that period, anyone with money could buy chocolate. In 1657, the first chocolate house was opened in London. In 1657 a milk chocolate drink was developed in Jamaica by the physician Hans Sloane and was later sold to the Cadbury brothers.
Chocolate as we Know Today
The chocolate making process remained pretty much the same for hundreds of years from the time it was discovered. During the 1700s, mechanical mills were invented and were used to create hard form chocolates. By the time of the Industrial Revolution, chocolate candy bars today as we know today, were developed. Today, most of the chocolates sold and distributed worldwide combine chocolate with sugar. The three most common types of chocolate candy bars include dark chocolate, milk chocolate, and white chocolate. Still, there are also unsweetened chocolates available in the market, called diabetic chocolate, equally enjoyable and more importantly, healthier.
HUGO
Jan
23
Korea: Mokoli- Fermented drink- (centuries old) Kor/Eng
Filed Under Travel | Comments Off
snoopyhater asked:
This is how they make Mokoli in Korea, its process is amazing, its all hand done, there is no all machine process, I was stunned they hand filled the bottles- millions of bottle are sold each year in Korea. This stuff will flip you on your ass, if you drink too much.
DERICK
Jan
23
Augusta asked:
It useful only for kids up to 5 years cause after this age some substances produced by our body cannot ferment it. What opiniosn you have? can this be true?
ELTON
It useful only for kids up to 5 years cause after this age some substances produced by our body cannot ferment it. What opiniosn you have? can this be true?
ELTON
Jan
21
Filed Under Health | Comments Off
Ronald Lewis asked:
Wine is produced by the fermentation of unaltered grape juice. There are many reputable wine houses across the globe that produces some of the best wines and some have been operating for decades. Wines from such houses have been used on all important and grand occasions. Wine is the most sought after drink during celebrations and has been used in this way for centuries.
Drinking wine is really enjoyable, particularly so when you combine it with the right foods. However, if you give too much attention to drinking wine, you may be taking in more wine than what is required for your own good.
Having more than a certain quantity of wine can leave you in an inebriated state, in which you are not mentally fit to do the things you would otherwise do normally such as drive your car, walk or read the newspaper. However, if you do no control this habit, it can turn into huge problem, that affects you personal and professional life.
Drinking too much can alter your concentration and it’s been noted that alcohol generally affects the brain permanently when it is consumed at an age when the body is growing and maturing, which is before the age of twenty. Your physical state alters too as you put on too much of weight and you can also succumb to health problems, though it’s been laid out by physicians that drinking wine is actually good for your heart. It’s good when it is taken in the right dose and harmful otherwise. Wine is an alcoholic beverage and as with other alcoholic drink it can affect your liver and cause problems such as brain damage, strokes and bad skin conditions.
As a rule take nothing more than two glasses because if you take more than that quantity and that too, you take it frequently the habit can become risky and harmful to your health. Instead of opting for more than the regular quantity of wine in a dinner, take water or some fruit juice instead. If you are totally addicted to drinking wine seek professional help from a doctor or a counselor to help you get off it and control your drinking habits.
RANDELL
Wine is produced by the fermentation of unaltered grape juice. There are many reputable wine houses across the globe that produces some of the best wines and some have been operating for decades. Wines from such houses have been used on all important and grand occasions. Wine is the most sought after drink during celebrations and has been used in this way for centuries.
Drinking wine is really enjoyable, particularly so when you combine it with the right foods. However, if you give too much attention to drinking wine, you may be taking in more wine than what is required for your own good.
Having more than a certain quantity of wine can leave you in an inebriated state, in which you are not mentally fit to do the things you would otherwise do normally such as drive your car, walk or read the newspaper. However, if you do no control this habit, it can turn into huge problem, that affects you personal and professional life.
Drinking too much can alter your concentration and it’s been noted that alcohol generally affects the brain permanently when it is consumed at an age when the body is growing and maturing, which is before the age of twenty. Your physical state alters too as you put on too much of weight and you can also succumb to health problems, though it’s been laid out by physicians that drinking wine is actually good for your heart. It’s good when it is taken in the right dose and harmful otherwise. Wine is an alcoholic beverage and as with other alcoholic drink it can affect your liver and cause problems such as brain damage, strokes and bad skin conditions.
As a rule take nothing more than two glasses because if you take more than that quantity and that too, you take it frequently the habit can become risky and harmful to your health. Instead of opting for more than the regular quantity of wine in a dinner, take water or some fruit juice instead. If you are totally addicted to drinking wine seek professional help from a doctor or a counselor to help you get off it and control your drinking habits.
RANDELL
Jan
19
Filed Under Health | Comments Off
Kevin Riley asked:
A wine and cheese party can be a fun way to relax and make new friends. It’s also a great way to lower your blood pressure.
Cheese and wine parties are great for large get-togethers. Make it lots of fun by having every guest bring a bottle of wine and an exotic cheese. It’s a fantastic way to try new wines and cheeses … and a perfect conversation starter.
A cheese and wine party is also the perfect way to relax … both yourself and your arteries. Wine is good for lowering blood pressure … and so is cheese.
~ A Glass of Red Wine ~
Red wine contains a protective antioxidant — the flavonol called resveratrol. This powerful antioxidant protects your arteries against the damage done by free radicals … and helps prevent hardening of your arteries.
The flavonoid in red wine also keeps your blood platelets from clumping together … stopping this first step in the formation of deadly blood clots. A glass of red wine keeps your blood flowing smoothly through your arteries.
Even more important for your blood pressure … recent studies have shown that drinking red wine improves the function of your artery linings. When the linings of your arteries are working well … they freely dilate and bring down your blood pressure.
A glass or two of red wine a day … this is the perfect amount to keep your heart and arteries young — and keep your blood pressure normal. The darker the red wine … the better. Dark red wines are higher in the protective resveratrol flavonoid. Forget about white wines … they pale by comparison.
~ A Wedge of Cheese ~
Although cheese has lots of saturated fat and can raise cholesterol levels … a little cheese is good for you. Like red wine, cheese is good for you if eaten in moderation.
During the cheese making process, while the milk is fermenting … peptides are released from the milk proteins. These peptides help control your blood pressure … by inhibiting the enzymes that convert angiotensin.
When the protein angiotensin is converted into angiotensin II. Angiotensin II is a peptide that constricts your arteries and increases the retention of water and sodium. This whole process really pumps up your blood pressure.
The other peptides — found in fermented milk products like cheese — put a stop to this reaction that ups the blood pressure. Eating a small wedge of cheese blocks the enzyme that creates angiotensin II, keeps your arteries relaxed, and keeps your blood pressure down.
~ Relax With a Glass of Shiraz and a Slice of Gruyere ~
After a hard day at the office … when tension has got your blood pressure creeping up … enjoy some nice cheeses with a glass of red wine. Relax … relax your arteries … bring your blood pressure back down to normal. Your heart will love you for it.
MITCHELL
A wine and cheese party can be a fun way to relax and make new friends. It’s also a great way to lower your blood pressure.
Cheese and wine parties are great for large get-togethers. Make it lots of fun by having every guest bring a bottle of wine and an exotic cheese. It’s a fantastic way to try new wines and cheeses … and a perfect conversation starter.
A cheese and wine party is also the perfect way to relax … both yourself and your arteries. Wine is good for lowering blood pressure … and so is cheese.
~ A Glass of Red Wine ~
Red wine contains a protective antioxidant — the flavonol called resveratrol. This powerful antioxidant protects your arteries against the damage done by free radicals … and helps prevent hardening of your arteries.
The flavonoid in red wine also keeps your blood platelets from clumping together … stopping this first step in the formation of deadly blood clots. A glass of red wine keeps your blood flowing smoothly through your arteries.
Even more important for your blood pressure … recent studies have shown that drinking red wine improves the function of your artery linings. When the linings of your arteries are working well … they freely dilate and bring down your blood pressure.
A glass or two of red wine a day … this is the perfect amount to keep your heart and arteries young — and keep your blood pressure normal. The darker the red wine … the better. Dark red wines are higher in the protective resveratrol flavonoid. Forget about white wines … they pale by comparison.
~ A Wedge of Cheese ~
Although cheese has lots of saturated fat and can raise cholesterol levels … a little cheese is good for you. Like red wine, cheese is good for you if eaten in moderation.
During the cheese making process, while the milk is fermenting … peptides are released from the milk proteins. These peptides help control your blood pressure … by inhibiting the enzymes that convert angiotensin.
When the protein angiotensin is converted into angiotensin II. Angiotensin II is a peptide that constricts your arteries and increases the retention of water and sodium. This whole process really pumps up your blood pressure.
The other peptides — found in fermented milk products like cheese — put a stop to this reaction that ups the blood pressure. Eating a small wedge of cheese blocks the enzyme that creates angiotensin II, keeps your arteries relaxed, and keeps your blood pressure down.
~ Relax With a Glass of Shiraz and a Slice of Gruyere ~
After a hard day at the office … when tension has got your blood pressure creeping up … enjoy some nice cheeses with a glass of red wine. Relax … relax your arteries … bring your blood pressure back down to normal. Your heart will love you for it.
MITCHELL
Jan
18
Filed Under Education | Comments Off
Kelvin Ho asked:
Cooking is an art as well as a necessity of our lives. It can bring great joy to both the cook, as well as those who partake of the well-prepared meal and it can also be a valuable and nutritious addition to our overall health and well being. One might think that cooking and science have little in common, yet that is simply not true, as cooking offers a wide variety of opportunities to teach science to our young. By sharing quality time cooking with our children, they can learn valuable lessons not only in the ethic of work and responsibility but also in the area of science.
Experimenting In The Kitchen
Simple scientific experiments can be conducted within the comfortable confines of ones own kitchen and the end results can be edible! What an approach to science! Yet because the students are learning in a comforting and enjoyable atmosphere, it is not like the stifled book-learning approach to science. Cooking offers the child a hands on and tangible experience, while at the same time teaching them a life skill they can use daily. Children from kindergarten to college can gain practical applications and life-long knowledge by using this approach. Some example of fun experiments parents can incorporate include making candyfloss and ice cream. Making ice cream, for example, allows the exploration of the freezing point of matter. One can also talk about the role of temperature, whipping and foaming during the process. Children can learn a wide range of science concepts while they enjoy the learning process. What is more is that they get to enjoy a tasty treat at the end of the process.
Difficult chemistry concepts such as radiation, convection, conduction, energy and carbohydrate chemistry may seem overwhelming to many students, yet exploring and appreciating these science concepts during our food preparation can makes it a fun and exciting adventure. For a start, one can study the various forms of heat transfer and their different roles it play in the cooking process. With regard to specific foods, milk and dairy products can be discussed as you use them in your cooking, such as how the cows produce milk, what milk is made of, the nutrients within the milk and the difference between fermented and non-fermented products.
Plants can also be easily incorporated into our discussions. Cooking vegetables is a science itself. Even preseving them, such as kimchi, is an excellent introduction to food nutrition and preservation. By the way, talking about kimchi, in it lives a host of live organisms which one can conduct experiments on. Moreover, it also gives you an excellent opportunity to talk about Korean culture and food. Concepts such as osmosis, pH value, density of the food, as well as dissecting the vegetables to identify plant tissue and structure can be explored too.
With the wide variety of creative ideas for experimentation, the kitchen is a wonderful learning laboratory for people of all ages.
JOESPH
Cooking is an art as well as a necessity of our lives. It can bring great joy to both the cook, as well as those who partake of the well-prepared meal and it can also be a valuable and nutritious addition to our overall health and well being. One might think that cooking and science have little in common, yet that is simply not true, as cooking offers a wide variety of opportunities to teach science to our young. By sharing quality time cooking with our children, they can learn valuable lessons not only in the ethic of work and responsibility but also in the area of science.
Experimenting In The Kitchen
Simple scientific experiments can be conducted within the comfortable confines of ones own kitchen and the end results can be edible! What an approach to science! Yet because the students are learning in a comforting and enjoyable atmosphere, it is not like the stifled book-learning approach to science. Cooking offers the child a hands on and tangible experience, while at the same time teaching them a life skill they can use daily. Children from kindergarten to college can gain practical applications and life-long knowledge by using this approach. Some example of fun experiments parents can incorporate include making candyfloss and ice cream. Making ice cream, for example, allows the exploration of the freezing point of matter. One can also talk about the role of temperature, whipping and foaming during the process. Children can learn a wide range of science concepts while they enjoy the learning process. What is more is that they get to enjoy a tasty treat at the end of the process.
Difficult chemistry concepts such as radiation, convection, conduction, energy and carbohydrate chemistry may seem overwhelming to many students, yet exploring and appreciating these science concepts during our food preparation can makes it a fun and exciting adventure. For a start, one can study the various forms of heat transfer and their different roles it play in the cooking process. With regard to specific foods, milk and dairy products can be discussed as you use them in your cooking, such as how the cows produce milk, what milk is made of, the nutrients within the milk and the difference between fermented and non-fermented products.
Plants can also be easily incorporated into our discussions. Cooking vegetables is a science itself. Even preseving them, such as kimchi, is an excellent introduction to food nutrition and preservation. By the way, talking about kimchi, in it lives a host of live organisms which one can conduct experiments on. Moreover, it also gives you an excellent opportunity to talk about Korean culture and food. Concepts such as osmosis, pH value, density of the food, as well as dissecting the vegetables to identify plant tissue and structure can be explored too.
With the wide variety of creative ideas for experimentation, the kitchen is a wonderful learning laboratory for people of all ages.
JOESPH
Jan
14
Filed Under Health | Comments Off
Gray Rollins asked:
Candida Cleansing
Candida Albicans is a naturally occurring yeast, or fungus, that is commonly found in everybody’s intestines, throat, mouth, ******** and urinary tract. When friendly bacteria and a properly functioning immune system are not present, balance of the system may be lost and Candida overgrowth may occur.
Its overgrowth is thought to be a frequent complication or even a causative factor in many of today’s illnesses. The condition was most widely publicized by Dr. William Crook in his 1983 book, called The Yeast Connection. Other names for this overgrowth of yeast in the body include candida-related complex, polysystemic candidiasis, and chronic candidiasis. Some doctors dismiss the yeast-health connection as another fad but an increasing number of both MD’s and naturopaths are treating Candida overgrowth as a serious infection that deserves attention and treatment.
Someone with an overgrowth of yeast can experience any number of unpleasant symptoms such as a yeast infection, fatigue, rash, depression and anxiety. The symptoms of Candida overgrowth are frequently treated with anti-fungal remedies. Even with these remedies, however, if your diet is not changed to create an environment within the body to prohibit the overgrowth of Candida, relief is sure to be temporary, and problem symptoms will return.
Once you have established that you have a yeast infection there are a variety of dietary changes that you can make to improve your health. Dietary changes are an important part of Candida cleansing.
Refined sugar should be eliminated from your diet entirely as it encourages the growth of yeast. So should fruit and fruit juices – as they contain natural sugars that promote the growth of yeast. Don’t drink beer, wine or liquor as the alcohol also provides sugar, and many of these products are fermented with yeast. Bagels, muffins, pastries, breads and crackers should also be eliminated from the diet as they contain yeast and sugar. Anything with vinegar – which is made with yeast culture – should be avoided as well. Mushrooms should be avoided as should peanuts and peanut butter, cheeses, and meats that are dried, smoked or pickled. Beverages that should be avoided are fermented drinks such as root beer and cider, black tea, and coffee, including decaffeinated.
Both herbal remedies and prescribed medications can be helpful in cleansing the body of yeast. Increasing your intake of raw garlic and soluble fiber will help your body to fight the yeast infection. A supplemental dose of acidophilus will help to make your intestinal track more acidic which helps to kill off the Candida. Other recommended supplements include volatile oils, such as peppermint oil or oregano oil in capsule form as the straight liquid may be toxic, tea tree oil and olive leaf extract. Check with your herbalist as to dose, mode of use and formulations. For antifungal remedies not available over the counter check with your doctor about side effects, costs and availability.
Early in the treatment many people notice a worsening of their symptoms. When the Candida is killed it releases proteins and toxins. This process is known as die-off or the Herxheimer reaction and is temporary. With strict adherence to the diet, and treatment regime the patient will usually begin to notice improvements in two to four weeks.
ASHLEY
Candida Cleansing
Candida Albicans is a naturally occurring yeast, or fungus, that is commonly found in everybody’s intestines, throat, mouth, ******** and urinary tract. When friendly bacteria and a properly functioning immune system are not present, balance of the system may be lost and Candida overgrowth may occur.
Its overgrowth is thought to be a frequent complication or even a causative factor in many of today’s illnesses. The condition was most widely publicized by Dr. William Crook in his 1983 book, called The Yeast Connection. Other names for this overgrowth of yeast in the body include candida-related complex, polysystemic candidiasis, and chronic candidiasis. Some doctors dismiss the yeast-health connection as another fad but an increasing number of both MD’s and naturopaths are treating Candida overgrowth as a serious infection that deserves attention and treatment.
Someone with an overgrowth of yeast can experience any number of unpleasant symptoms such as a yeast infection, fatigue, rash, depression and anxiety. The symptoms of Candida overgrowth are frequently treated with anti-fungal remedies. Even with these remedies, however, if your diet is not changed to create an environment within the body to prohibit the overgrowth of Candida, relief is sure to be temporary, and problem symptoms will return.
Once you have established that you have a yeast infection there are a variety of dietary changes that you can make to improve your health. Dietary changes are an important part of Candida cleansing.
Refined sugar should be eliminated from your diet entirely as it encourages the growth of yeast. So should fruit and fruit juices – as they contain natural sugars that promote the growth of yeast. Don’t drink beer, wine or liquor as the alcohol also provides sugar, and many of these products are fermented with yeast. Bagels, muffins, pastries, breads and crackers should also be eliminated from the diet as they contain yeast and sugar. Anything with vinegar – which is made with yeast culture – should be avoided as well. Mushrooms should be avoided as should peanuts and peanut butter, cheeses, and meats that are dried, smoked or pickled. Beverages that should be avoided are fermented drinks such as root beer and cider, black tea, and coffee, including decaffeinated.
Both herbal remedies and prescribed medications can be helpful in cleansing the body of yeast. Increasing your intake of raw garlic and soluble fiber will help your body to fight the yeast infection. A supplemental dose of acidophilus will help to make your intestinal track more acidic which helps to kill off the Candida. Other recommended supplements include volatile oils, such as peppermint oil or oregano oil in capsule form as the straight liquid may be toxic, tea tree oil and olive leaf extract. Check with your herbalist as to dose, mode of use and formulations. For antifungal remedies not available over the counter check with your doctor about side effects, costs and availability.
Early in the treatment many people notice a worsening of their symptoms. When the Candida is killed it releases proteins and toxins. This process is known as die-off or the Herxheimer reaction and is temporary. With strict adherence to the diet, and treatment regime the patient will usually begin to notice improvements in two to four weeks.
ASHLEY