Natural Supplements article
Market Wire - Anti-Aging Supplements Made From Goji Berries Show Great Results in New StudyThu, 24 Jul 2008 07:00:00 GMT
July 24, 2008 -- According to a new study published in theJournal of Alternative and Complementary Medicine, Goji juice gets results.With its high concentration of...
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Mon, 08 Dec 2008 13:04:26 GMT
Powder room South China Morning Post (subscription), Hong Kong - Murad’s Goji Berry Body Set (HK$410/2x125ml, top center) is a limited-edition holiday set including body wash and body cream that is pleasant smelling and ... |
The Absolute Truth About the Tibetan Goji Berry - Don't buy Goji berries or Goji products, until you read this!
Wed, 08 Aug 2007 20:45:51 EDT
No doubt, you've probably heard the name "Goji" before. The Goji berry has been hailed as a super food by many experts, and it's quickly becoming the hottest product in the health-food industr...
goji berries informationDairy Products and Margarines
Whenever you want to consume any type of dairy product, you should always aim for the 1 percent low-fat or even no fat variety. In eggs for example, all the cholesterol is stored in the yolk. A good source of dietary protein is considered to be egg whites and also, these are cholesterol-free. Cholesterol-free egg substitutes are available in the supermarket if you do indeed have a craving for the yellow part of the egg.
Still, it has been shown through recent studies that the development of heart disease is not affected in any way by the consumption of one egg daily. This may be due to the fact that eggs contain some sort of antioxidant vitamins and unsaturated (rather than saturated) fats that counterbalance the deleterious effect of the cholesterol.
Using soybean oil or olive oil instead of butter, or even liquid margarine such as margarine made from rapeseed oil or soybean oil could be the best idea in order to keep a balanced and low-cholesterol diet. Remember to substitute all your regular diary products to 1 percent or no fat � substitute regular milk with 1 percent or no fat if you are a milk drinker.
Same thing goes for yogurt. Instead of ice cream, go for sherbet or low fat yogurt. Cheeses that contain less than 5 grams of fat per ounce are low fat cheeses. Low fat cheeses are recommended almost anywhere � in your diet, in your cooking recipes. But still, even with that amount of fat, it is very important to be very careful at the quantity.
Margarine is a very interesting subject when it comes to low fat diets. It is a known fact that margarine has less saturated fat than butter. This of course being the good news. The bad news is that it actually contains more hydrogenated (or trans) fats. It can actually be worse for your cholesterol levels to consume stick margarine rather than eating butter, all because stick margarines contain very high amounts of hydrogenated fats.
If you really are a fan of margarines then you can try the softer margarines since these have lower levels of hydrogenated fat and saturated fat than stick margarine and butter. Softer margarines can be recognized because they always come in a tub or a liquid form. The best bet is to look for margarines that are made with unsaturated liquid vegetable oil. Some other safe substitutes are known to be soybean or olive oil.
Jean Helmet is a content editor who focuses on a wide array of niche health topics. Her latest website - Natural Cholesterol Supplement focuses on cholesterol as a whole, and in partcular, a natural product our editors personally use with excellent health results known as - Cholest-Natural
Be sure to check out our cholesterol product of choice, it is the natural supplement we use and recommend to friends and family, and have done for over 3 years.
A Chef Here, A Chef There, Chefs, Chefs Everywhere!
You are in a 5-star restaurant, seated at a table set with pristine tablecloths and napkins (how do they fold them so fancifully?). The bone china plates are gleaming, as well as the many kinds of glassware sitting on the table, surrounded by beautifully polished silverware (no stainless steel here!). The wait staff hover by your elbow, in anticipation of your slightest whim. How could anything be more perfect? But wait! What is that organized chaos you can see when the kitchen doors swing open? It is WHAT?!?!! It is a positive human ant colony, running in every combination known to man. Some ants are chopping vegetables while# others are artistically assembling decadent chocolate desserts. One is laboriously stirring a huge pot containing some exotic sauce. As quickly and as diligently the worker ants are toiling, there is someone of supreme authority and sheer talent standing in the middle of the kitchen, always screaming at one ant or another for the smallest infraction of the kitchen rules or protocol. What is this convoluted society? Yes, it is the Master Chef and his minions, turning out extraordinary entrees and desserts to the sophisticated diners who are beginning to get restless. Get the food on the table! Now!!
So now you have had a good glimpse into a working kitchen. Is there any organization to it or to its workers? You bet your bippy there is.
Let us start at the top of the chef�s ladder and work ourselves down to ground level. The Boss Ant, or the Chef de Cuisine, is the ruling force of the kitchen. He is the one who makes all the creative decisions, including taking responsibility for what food will be chosen and how it is to be cooked. Generally speaking, he is a high profile celebrity, giving the restaurant his personality. He is not in the kitchen very often but in an emergency, will step down from his dais and actually cook.
The next step down is the Executive Chef. He is part of the top management structure of his restaurant. He is primarily one who is a pencil pusher. He plans the menus, makes recipes, and manages matters financial. He cooks occasionally. Most of the time the Executive Chef replaces the Chef de Cuisine. Unless the restaurant is a huge enterprise, there really is no need for a Chef de Cuisine when, in reality, the Executive Chef is qualified to do it all, including hiring and firing.
Now we come to the next rung down on our ladder. The Sous Chef is a very busy person. Despite his title, he is entrusted with all kinds of responsibilities from deciding on the daily specials (what kind of vegetable was bought in too great a quantity yesterday?), doing inventory, supervising the staff, and taking care of whatever responsibilities are hanging there in kitchen limbo. He may have aspirations one day of owning his own restaurant upon which to mold his personality. He looks to the future.
The Expediter is the liaison between the paying guests and the line cooks. He makes sure a table gets all its food simultaneously. He is the one who soothes ruffled feathers, no matter which side of the kitchen passthrough counter. He needs to be on top of things at all times.
A step further down are the Station Chefs or Chefs de Partie who are in charge of various food stations. It is their job to keep on schedule. The Sauce Chef or Saucier does sauces, stews, and hot hors d�oeuvres. He saut�s dishes to order and is the highest link of the chefs de partie. Fish dishes come from the Fish Cook of Poissonier. The Vegetable Cook or Entremetier is responsible for preparing vegetables, soups, starches, and eggs. (Funny - you would think the soups would come from the saucier. Oh,well.) Roasted and braised meats come from the Roast Cook or Rotisseuer, along with gravies and broiled meats. If a kitchen is a large enough enterprise, there might be a separate Broiler Cook or Grillardin who will also deep fry meats and fish. Next to last in this category is the Pantry Chef or Garde Manger who does cold foods such as salads and dressings, pat�s, cold hors d�oeuvres, or buffet items. Finally comes the Pastry Chef or Patissier who is responsible for desserts and pastries, often in an area of the kitchen where it is cooler and there is less of a chance of anyone accidentally bumping into fragile and delicate spun sugar or a souffl� that is already to collapse on its own.
We have descended the chef�s ladder all the way down to the worker ants or Line Cooks. Theses industrious people are the ones who can make or break a meal for they alone are left responsible for prep work like chopping vegetables into a million tiny pieces.
One last thought: Chefs wear snowy white chef�s jackets and an equally white toque to sit on his head. Why is it you never see a chef coming out to speak to the patrons in the dining room with a jacket splashed with some sticky sauce? I cannot even eat spaghetti without it adorning me from head to toe. Not fair!!!
Terry Kaufman is Chief Editorial Writer for http://www.niftykitchen.com, http://www.niftyhomebar.com, and http://www.niftygarden.com
�2006 Terry Kaufman.
Flavoured Milk
Flavoured milk is the milk in which some flavour and colour have been added to make it more palatable. Flavoured milk should contain milk fat percent equal to the minimum legal requirement prescribed for the milk from which it is prepared. The term �drink� can be used when there is a minimum of 2 percent fat content. Nowadays, one can find a variety of flavoured milk in the market like chocolate flavoured milk, fruit flavoured milk and sterilized flavoured milk, which are more popular.
The method of production of flavoured milk involves standardizing the milk to the desired fat and SNF percent (generally 2% fat and 9.5% SNF). It is then heated, homogenized and clarified. The desired amount of cocoa powder at the rate of 1.5%, sugar at 7 to 9% and stabilizer (at the prescribed level) are added to the warm milk for the preparation of chocolate milk. In the case of fruit flavoured milk, instead of cocoa powder, 0.04% of fruit flavours and colours are added to milk. Milk is pasteurized, cooled, bottled and kept under refrigeration. Popular flavours that are used in preparing different types of flavoured milk are strawberry, orange, lemon, pineapple, banana, vanilla, etc.
Procedure
The milk intended for flavoured milk production is tested and standardized for milk fat and SNF contents. The amount of sugar, flavour and colour required for the preparation of the given quantity of flavoured milk is calculated. All the ingredients are weighed separately.
The standardized milk is taken into the vat and heated to a temperature to 60�C. Sugar is added to the milk at the rate of 7-9% and dissolved in it completely before filtering. Then it is homogenized in a two-stage homogenizer at 60�C.
The milk is pasteurized at the standard pasteurization temperature-time combination (80�C for 5 minutes or 65�C for 10 minutes). The combination selected will vary with nature of the ingredients and the characteristics of the processing vessel. After heating, the product is immediately cooled to below 5�C.
The required amount of flavour (rose, banana, orange, pineapple, etc) and matching colour depending on the requirements is added and mixed well with the plunger.
The flavoured milk is filled in cleaned glass bottles and stored at 5�C till consumed.
http://www.dairyforall.com/flavouredmilk.php
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