Jan
31
Filed Under Food And Beverage | Comments Off
Jean Kokus asked:
Wine Making Supplies available online:
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 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
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
Dec
7
Filed Under Food And Beverage | Comments Off
Sharon Bell asked:
Many claims are made for yogurt. Are they true?
Unfortunately, reports that the lactic acid bacteria in yogurt will im¬prove your complexion, prevent diarrhea or treat vaginal yeast infections have no scientific basis. Although these bacteria are beneficial to health, they are useless when taken orally. They are quickly inactivated by stomach acid and do not reach the intestine or ****** alive. As a result, yogurt and yogurt-related products are ineffective against any infection.
“We wouldn’t bank on yogurt as a cure for what ails you, and neither would our medical consultants. Some physicians advice patients on antibiotic therapy to eat yogurt if they have diarrhea, on the theory that yogurt’s live cultures can help reestablish the normal bacterial population in the gut after treatment with antibiotics has wiped it out. But the effect has never been proven in a well-designed experiment,” according to the edi¬tors of Consumer Reports, a publication of the Consum¬ers Union of America.
Earlier, it was reported that lactobacillus might play a role in lowering blood cholesterol levels. A 1974 study showed that African warriors who regularly took four to five quarts of fermented milk containing lactic acid bacteria managed to lower their cholesterol levels by 28 mg/dl (milligrams per deciliter).
Follow-up studies, however, have failed to confirm this. What’s even more disheartening is the fact that some commercial prod¬ucts are loaded with fat and are a major source of calories!
“If yogurt appeals to you, you need to be aware of the different kinds that are available, since not every one is equally acceptable in a low-fat diet. As a milk product, the fat content of yogurt is the same as those in milk. There are whole-milk yogurts, low-fat yogurts, and nonfat yogurts.
“Whole-milk yogurts present the same problems for a low-fat diet that whole-milk does – they are rich in saturated fat and cholesterol. The low-fat and nonfat yogurts provide the same amount of fat and cholesterol as skim milk. To be sure the yogurt you purchase is low in saturated fat and cholesterol, check the label,” warned the editors of Consumer Guide’s “Cholesterol: Your Guide for a Healthy Heart.”
Considering that the claims made for yogurt are mostly ridiculous, is there any way in which this food can help?
From a nutritional standpoint, yogurt and re¬lated milk products are a good source of pro¬tein, calcium, phospho¬rus and some vitamins. For those interested in flavor, yogurt made from whole milk is the best although it may have as much as 270 calories and up to nine teaspoons of sugar per eight ounces. On the other hand, if you’re concerned about your weight, you can try the nonfat or low-fat varie¬ties which many health-conscious individuals prefer.
Another way in which yogurt can help is in those suffering from lactose intolerance. Lactose or milk sugar is found in all kinds of milk and milk products as well as nutritional supplements and other medications. People with lactose intoler¬ance cannot digest lactose because they lack an intestinal enzyme called lactase. Whenever they take milk, they experience a number of uncom¬fortable symptoms.
“Many people cannot tolerate milk. Labeling milk an official basic food helps promote the milk industry’s false propaganda that ‘everyone needs milk,’ ‘milk has something for everybody’ and ‘milk drinkers make better lovers.’ For some 65 million Americans, milk offers gas, cramps, diar¬rhea, eczema, nasal congestion, asthma and other symptoms of intolerance or allergy,” according to Kurt Butler and Dr. Lynn Rayner of the John A. Burns School of Medicine, University of Hawaii in “The Best Medicine.”
If you insist on taking yogurt, do so but don’t expect any miracles. In the meantime, to strengthen your body, take Immunitril – your first line of defense in maintaining a healthy immune system. For details, visit http://www.bodestore.com/immunitril.html.
SANFORD
Many claims are made for yogurt. Are they true?
Unfortunately, reports that the lactic acid bacteria in yogurt will im¬prove your complexion, prevent diarrhea or treat vaginal yeast infections have no scientific basis. Although these bacteria are beneficial to health, they are useless when taken orally. They are quickly inactivated by stomach acid and do not reach the intestine or ****** alive. As a result, yogurt and yogurt-related products are ineffective against any infection.
“We wouldn’t bank on yogurt as a cure for what ails you, and neither would our medical consultants. Some physicians advice patients on antibiotic therapy to eat yogurt if they have diarrhea, on the theory that yogurt’s live cultures can help reestablish the normal bacterial population in the gut after treatment with antibiotics has wiped it out. But the effect has never been proven in a well-designed experiment,” according to the edi¬tors of Consumer Reports, a publication of the Consum¬ers Union of America.
Earlier, it was reported that lactobacillus might play a role in lowering blood cholesterol levels. A 1974 study showed that African warriors who regularly took four to five quarts of fermented milk containing lactic acid bacteria managed to lower their cholesterol levels by 28 mg/dl (milligrams per deciliter).
Follow-up studies, however, have failed to confirm this. What’s even more disheartening is the fact that some commercial prod¬ucts are loaded with fat and are a major source of calories!
“If yogurt appeals to you, you need to be aware of the different kinds that are available, since not every one is equally acceptable in a low-fat diet. As a milk product, the fat content of yogurt is the same as those in milk. There are whole-milk yogurts, low-fat yogurts, and nonfat yogurts.
“Whole-milk yogurts present the same problems for a low-fat diet that whole-milk does – they are rich in saturated fat and cholesterol. The low-fat and nonfat yogurts provide the same amount of fat and cholesterol as skim milk. To be sure the yogurt you purchase is low in saturated fat and cholesterol, check the label,” warned the editors of Consumer Guide’s “Cholesterol: Your Guide for a Healthy Heart.”
Considering that the claims made for yogurt are mostly ridiculous, is there any way in which this food can help?
From a nutritional standpoint, yogurt and re¬lated milk products are a good source of pro¬tein, calcium, phospho¬rus and some vitamins. For those interested in flavor, yogurt made from whole milk is the best although it may have as much as 270 calories and up to nine teaspoons of sugar per eight ounces. On the other hand, if you’re concerned about your weight, you can try the nonfat or low-fat varie¬ties which many health-conscious individuals prefer.
Another way in which yogurt can help is in those suffering from lactose intolerance. Lactose or milk sugar is found in all kinds of milk and milk products as well as nutritional supplements and other medications. People with lactose intoler¬ance cannot digest lactose because they lack an intestinal enzyme called lactase. Whenever they take milk, they experience a number of uncom¬fortable symptoms.
“Many people cannot tolerate milk. Labeling milk an official basic food helps promote the milk industry’s false propaganda that ‘everyone needs milk,’ ‘milk has something for everybody’ and ‘milk drinkers make better lovers.’ For some 65 million Americans, milk offers gas, cramps, diar¬rhea, eczema, nasal congestion, asthma and other symptoms of intolerance or allergy,” according to Kurt Butler and Dr. Lynn Rayner of the John A. Burns School of Medicine, University of Hawaii in “The Best Medicine.”
If you insist on taking yogurt, do so but don’t expect any miracles. In the meantime, to strengthen your body, take Immunitril – your first line of defense in maintaining a healthy immune system. For details, visit http://www.bodestore.com/immunitril.html.
SANFORD