All about mangos

Mango, Fruit, Tropical, Isolated, Mango

People who can’t do without their favorite mango smoothies recipes likely know a thing or two about mangoes. This amazingly sweet, tangy fruit has many distinct varieties and they grow abundantly in tropical nations including India, Indonesia, Malaysia, the Philippines, and Myanmar. Additionally, there are varieties of mangos found in parts of Africa.
If you would like fresh fruit for your mango smoothies recipes, then get the most out of the freshest produce when the fruit is in season during the months of April to August. There is so much sweetness packed in the succulent flesh of ripe mangoes and that’s why it’s a favorite smoothie ingredient. The pleasant after-taste that’s left in the mouth after eating a cherry is incomparable, and so it is no wonder that there are a lot of people who have singled out this fruit as their favorite.
You might be a lover of mango smoothies, and you may understand a lot about this terrific fruit, but here are a couple of important things that you might not yet know.
Permit us to shed a bit of light on why mango was crowned,”The King of Fruit.” First of all, the cherry is a really delicious fruit. But surely that is not enough to propel it to royal status. The heart of the matter is the high mineral and vitamin content of the fruit. It is definitely one of the healthiest fruits around, and that is worthy of a royal status.
Here’s a few more information about the nutrients found in this luscious, golden tropical fruit which makes every bite of it great for your health. GABA has an inhibitory effect on the mind.
· Mango has copper, zinc, and manganese that are essential in numerous bodily processes.
· These are the other minerals found in mangoes: Selenium, Iron, and Potassium, Calcium, and Phosphorus These substances are essential in preventing oxidative damage to individual cells.
· The high fiber content of mangoes makes them very good at preventing constipation and promoting regular bowel movement.
These are just some of the reasons why blossom is king. Its amazing collection of bioactive compounds, fiber, and nutrients is difficult to surpass. No additional fruit could boast of such a long list of health benefits compared to mango.
Learn a few mango smoothie recipes today and enjoy improved health.
If you’re struggling with blood sugar fluctuation, a couple of mango smoothies recipes can be helpful in controlling blood glucose levels (other ingredients have to be taken into consideration, for sure). Meanwhile, if you are concerned about not gaining too much weight, there are also non-fattening mango smoothies recipes that you can prepare. It may interest you to know that some study findings have determined that mango flesh has a significant non-fattening effect. Mango is being regarded as a viable alternative to lipid-lowering medications based on how it influences fat metabolism.

Kale

Kale, Blossom, Green, Fresh, Food

Kale.
Do you like kale? Well, you should. Why? “Because it’s so yummy and nutritious,” says DJ Kale spinning on the 1’s and 2’s. It is loaded with vitamins and minerals to give you that energy you will need to get through your day. Kale is a green, lean healthier gut machine. Love vitamins A, C, and K, copper, potassium, manganese, and iron? Of course you do. It is low in saturated fat and cholesterol. It has enough fiber and protein to provide you healthy bones, skin, and hair! And it detoxifies your body of that”mystery meat,” and other yucky stuff, too. Whether you are fighting off ninjas, hiking through the mountains, or trying to fend off that afternoon energy slump, kale supplies the fuel you need.
Now, I must admit that I was not always this gung ho about this dark, leafy green vegetable we affectionately call Holy Kale. It wasn’t until several years ago that I decided to begin living a greener, healthier life. I really do enjoy lean protein, such as fish, chicken, and turkey. So I don’t label myself a vegan or vegetarian by definition, but I think in eating a more plant-based diet.
After conducting my own extensive research (yes, please do your own research… I am not an MD) on natural and holistic living, I started to discover the amazing advantages of countless superfoods, especially kale. According to HealwithFood.org, kale has potential to reduce cancer and ward off diabetes! Now that’s a superfood. Recently I visited my optometrist for my yearly eye exam, and I was told that my eyesight had really improved from last year! What?! So I don’t need to get a stronger prescription? Since the 5th grade I had gotten used to those prescription numbers climbing higher on the chart annually, so I was ecstatic to learn that my vision had drastically improved! When my doctor asked me what changes I had made over the year, I told him about my healthier, greener, “kaler” diet. In actuality, Mercola.com, along with numerous other natural health resources, supports findings that ginseng is known to have superhero powers in the eye department!
No, I am not perfect, but I do eat way better – and greener – than I did a few years back, right, Nutribullet? Yeah, Nutribullet knows how much I love a green smoothie. In actuality, there are so many creative ways to enjoy kale. I love to use kale in my salads and on turkey burgers (instead of lettuce), and mixed in with whole wheat penne pasta. Oh, kale chips are so great, too!
Here is one of my favorite ways to have fun with spinach:
(Cook time: about 10-15 min. over medium-heat) of kale in enough olive oil to coat the skillet
Insert Trader Joe’s 21 Seasoning Salute, red crushed pepper, and garlic powder (or your favorite seasoning blend)
*Now, you could stop here. Or… you could add some black beans or brown rice to make it more filling.
And voila! I’m glad we became friends, and I encourage you to befriend kale, also. I have improved vision, more energy, clearer skin, and stronger hair. And I have less cravings for naughty processed foods. Over time, you’ll discover you have more superhero energy to do the things you love.

Apples

Apple, Red, Red Apple, Apple Orchard

Apples, among the most popular fruits in the world, are widely available in just about all parts of the world. The various sort of apples include; green apples, red apples, and yellow apples. Due to their ruby red bodies, red apples appear exotic making them more popular than yellow and green apples. Since early times, apples are known to prevent many ailments. Packed with disease-fighting antioxidants and vitamins, apples remain one of the top ranked fruits to your health hence the popular saying”An apple a day keeps the doctor away.”
Scientists have demonstrated that the apple has over its pretty appearance and sweet flavor. Save for the seeds that may impact negatively on some customers, apple fruits such as the skin have been found to be suitable for human consumption. According to a research finding conducted by the Department of Agriculture at the United States, a typical apple weighing 250 grams contains approximately 126 calories. Besides, the apple contain vitamin C nutrients and dietary fibers.
Here are the top five benefits of apples
1. Apples help in weight loss
Apples have been considered as a natural weight-loss food. They’re low in calories, sodium, and fat which have been associated with weight reduction. Besides, apples contain fiber and iron that contribute to weight loss in a variety of ways. A recent study demonstrated that fiber keep you full longer because it expands in the stomach. On the other hand, iron, a part of hemoglobin, boost respiration thus resulting in burning of more calories which would have been stored in the body. As a low sodium food, apples decrease sodium level in the body. Keeping sodium low in the body prevent water retention. Vitamins offered in apples help keep the body active by increasing vitality and health. Consequently extra calories have been burnt thus speeding up weight loss. When it comes to health eating for weight loss, an apple is a jewel.
2.
An apple fruit comprises a significant quantity of fiber. Some of this fiber in the apples is in the form of an insoluble fiber commonly called pectin. As a result, the cholesterol which would have been saved is used resulting in low levels of cholesterol in the body. Low cholesterol levels in the body functions to decrease the chances of stroke and keeps the heart healthy. Apples decrease the risk of diabetes
Apples are rich in acetic acid. A review article published in the”Medscape Journal of Medicine” showed that acetic acid reduces the digestion of starch in the body. So it reduces the accumulation of starch that occurs after meals and stabilizes glucose level in the blood. The results of study on 11 patients diagnosed with type 2 diabetes and posted in the European Journal of Clinical nourishment demonstrated the apparent impact of apples in glucose concentration in the body, fasting and waking up.
Carol Johnston, the associate director of the School of Nutrition and Health Promotion in Arizona State University notes that acetic acid reduces the body ability to digest starch.” Carol further notes the starch-blocking power of acetic acid serves to assists in lowering the risk of diabetes by reducing glucose level in the bloodstream. Any interference with starch digestion means slow accumulation of starch in the blood stream Apples aids in boosting the immune system
The vitamin C available in apples help enhance the body’s immune system. Besides, apples help from the breakdown of proteins into amino acids. Yuri Elkaim, a fitness expert and extremely sought-after health coach, confirms the impact apples have in breaking down proteins into amino acids. Biologically amino acids are responsible for the formation of hormones in the body. Therefore, there is a link between apples and the body’s immune system.
5. Apples assist in preventing breathing Issues
Quercetin was associated with better lung function. Quercetin is an antioxidant available from the skin of apples. Various research finding have attribute breathing advantages to the antioxidant. Further, it is believed that people who take four or five apples per day are not as likely to suffer from asthma.
Take an apple today, keep doctors away.

Stevia

Stevia Flowers, Buds, Flower, Blossom

Due to its intense sweetness and negligible calorie content, stevia has become a buzzword in the sweetener market. Consumers nowadays are looking for best of both worlds, a combination of indulgence and well-being. This consumption trend is making stevia popular with every passing day!
A sugar substitute is a food additive that imparts a sweet flavor like sucrose (table sugar) without supplying a significant food energy/calories which sucrose provides otherwise. Some sugar substitutes are produced by nature, and others are produced synthetically.
Stevia is the most popular, natural, low-calorie and zero glycemic index sweetener (200-350 times sweeter than sugar), extracted from the leaves of a plant called Stevia rebaudiana, a component of the Asteraceae family. The stevia leaves have been used for centuries by the indigenous Guarani natives of South America as a traditional sweetener.
There are two compounds in stevia which are responsible for the sweetness: stevioside and rebaudioside A. The modern use of stevia primarily involves stevia-based sweeteners.
Synthetic sweeteners, for example acesulfame-K, aspartame, neotame, saccharin, and sucralose, despite being approved by the Food and Drug Administration (FDA), have always been under some or other controversies because of their long-term ill-effects. In fact, certain scientific studies have described them as powerful neuro toxins, impairing the normal functioning of the central nervous system!
Although there are various organic sweeteners available in the market (such as erythritol, xylitol, and yacon syrup), recent research conducted on human subjects with stevia have made this natural ingredient a preferred sweetener choice of the people. There have been conclusive evidence on stevia’s role in reducing the high blood pressure and lowering the glucose levels in diabetics.
Stevia contains steviol glycosides, the chemical compound responsible for the sweet flavor of the leaves. Although stevia leaf and crude stevia extracts aren’t generally recognized as safe (“GRAS”) and do not have FDA approval for use in food, the FDA hasn’t questioned the GRAS status of particular high-purity steviol glycosides for use in food.
Recent developments:
August 2017: PepsiCo seeks to patent the stevia production procedure.
Perspective: The prime focus of important studies surrounding stevia is to produce less bitter and more sugary-tasting steviol glycoside Reb M. The enzymatic process employed here is efficient as well as cost-effective, and will perhaps pave the way for further flavor improvement in steviol glycosides.
Perspective: The usage of these natural interventions significantly enhances the sustainability factor associated with stevia production. Additionally, it increases consumer’s trust as the word”organic” attracts more focus today than ever before.
How the global market is responding to this natural sweetener?
A report by a market research company, estimates the worldwide stevia market to witness a CAGR of over 8 percent during the period between 2017 and 2022.
The launch of stevia was perceived with a narrow application range, restricted to zero-calorie drink applications, and as a natural substitute for artificial high intensity sweeteners (“HIS”). Stevia not only overtook Aspartame – a major HIS, within its first year of launch, but also rapidly expanded to the entire sweetener market and across all food & beverage categories.
The rising health-consciousness observed worldwide (owing to high incidence rates of obesity and diabetes ) and a paradigm shift from sugar (toward natural ingredients) are expected to be key factors driving the demand for stevia-based sweeteners.
The other factors propelling the growth of this natural sweetener are: large investments on R&D by leading giants, developing product innovation with improved taste, increasing product visibility in modern retail formats, and elevated levels of advertising support.
As stevia-based sweeteners are becoming increasingly incorporated in sports nutrition and wellness drink products, the growing sports nutrition goods and health beverage markets are expected to behave as chances for the stevia market.
The Main Hurdles for the Marketplace are: A highly fragmented marketplace with supply-chain complexities, various regulatory constraints, and availability of additional low-calorie sweeteners.
Way Ahead:
Even though the requirement for stevia has tripled since 2011, the growth has slowed down because of the bitter aftertaste. A flavor modification (by fine-tuning the chemical composition in a way that eliminates the bitter aftertaste) can revive the development. The global-level regulatory unification can be achieved by recognized bodies, such as Codex, by efficiently streamlining the different practices and procedures that monitor the use of stevia extracts from various food products.

Mayonnaise

Image result for mayonnaise

The very first time it dawned on me there were two distinct camps regarding mayonnaise was one afternoon at a restaurant. I was having lunch with a great friend, and she had been interrogating the waitress about the chicken salad plate, asking her,”This does not have any of the dreadful Miracle Whip, does it?” My friend seemed relieved and ordered it, but I ordered something else.
I acknowledge I come by it honestly. I was raised in a Miracle Whip home, and that I inherited my mother’s dislike for mayonnaise. early. To this day, I buy just MW and so does my sister. But mayo holds top honors in the condiment world, at least in the U.S., tied only with ketchup in popularity, and a must-have on millions of sandwiches daily, as well as in salads and sauces. Some fanatics even put it on french fries.
As a child, I often asked my mother why some sandwiches or salads tasted”gross” until I understood that MW had a distinctly different taste than traditional mayo, which, in my opinion, has no flavor at all. When it finally clicked in my young mind, and I understood the difference, it was MW all the way from then on.
But let’s travel back in time to find out about mayo, and the French passion that started it all. While the Duke was defeating the British at Port Mahon in Menorca, Spain, his chef was whipping up a unique victory feast that included a special sauce made with cream and eggs, staples of French cuisine. Some food historians insist that the Spanish pioneered the rich spread, but it seems more probable that the French did the honors. Word of mouth (and taste buds) traveled across the pond, and Americans quickly adopted the creamy madness. Many residents of French heritage, and of course chefs looking for new frontiers, introduced it in New York City, and we understand that by 1838, the favorite restaurant Delmonico’s in Manhattan offered mayonnaise in a variety of dishes. Gourmets were hooked.
Soon chefs were dreaming up different ways to use the popular spread, especially in salads. In 1896, the famous Waldorf salad, made its debut to rave reviews at a charity ball at the Waldorf Hotel, chock full of apple bits, celery, walnuts and grapes, all held together by that creamy mayo, and diners couldn’t get enough.
As refrigeration blossomed at the turn of the century, hundreds of food manufacturers raced to get their version of mayo in the stores. One such maker was Hellmann’s, a New York City brand which designed wide mouth jars that could accommodate large spoons and scoops, and they soon began to dominate the industry. Mayonnaise, which had heretofore been considered a luxury, was fast becoming a household staple and taking its place at the dinner tables in millions of homes. Many professional chefs and homemakers made their own versions, but jars of their favorite condiment were featured prominently on grocery store shelves.
Input Miracle Whip, created in 1933 from the Chicago-based Kraft Foods Company. It made its debut during the Depression as a more affordable alternative to mayo, and while it does contain the essential ingredients of mayonnaise (egg, soybean oil, vinegar, water), it deviates from the standard of mayo with a sweet, spicy flavor that lots of folks preferred and still do, but is required to label itself as”salad dressing” rather than mayo.
So whether you are a straight mayonnaise user, a renegade Miracle Whip aficionado, or you are frequently heard to state”hold the mayo”, there’s no getting around this wildly popular condiment, and we can thank the French gourmands once more for this creation.

Bologna

Image result for Baloney

Italy’s mortadella sausage is the granddaddy of our contemporary bologna, which was made with pork and lots of pork fat. It is found in every self-respecting sausage shop in Italy, and although big meat companies, such as Oscar Meyer, have altered the recipe and call it bologna, the original mortadella may still be found in delicatessens across the U.S. especially in Italian neighborhoods.
“Baloney” is an Americanized name for the Italian sausage, and in the early twentieth century it also became a popular phrase meaning”nonsense” or bogus, as in”that’s such baloney.” Creating mortadella sausage was considered an art form and only a handful of families were allowed the privilege. It was considered a major ration for Roman armies, and Napoleon is supposed to have introduced it to France. (At no time did explorer Marco Polo bring it back from China, but he might have consumed it in his native Italy.) It’s so revered in Italy a 1971 movie starring Sophia Loren was titled La Mortadella, where her character attempted to inject the sausage into the U.S. Those Italians take their sausages seriously.
Immigrants brought it with them in the late 1800’s and set up street carts, small family restaurants and butcher shops, where they offered their beloved sausages, and people of all heritages embraced them. A German immigrant named Oscar Meyer started selling his native sausages in Wisconsin and Chicago, including bratwurst, bacon and wieners at the turn of this century, branching out into more lunch meats, namely bologna, a modified and less complex version of mortadella. With the invention of sliced white bread (think Wonder), a kid’s lunch became easier, with mother slapping some baloney between two slices of bread, a smear of mayooff to college little Johnny went.
While lots of people frown upon the”mystery meat” sandwich, there is no denying that its popularity has almost a cult following (like Spam,) and don’t try telling a baloney aficionado otherwise. Throughout the Depression, bologna gained strength, as it was much less costly than salami or ham. Often made with leftover parts of meats and heaven knows what else that has been chucked into the grinder, it filled up hungry people and kept longer than more perishable sandwich fillings. Ring bologna was frequently a main course for dinner and tastier than its sliced lunch meat cousin.
Mid-twentieth century, food companies began selling chopped meats at the grocery stores, and the convenience and availability attracted overworked homemakers. No more cooking large meat loaves, baking hams or roasting beef for lunches. Grab a loaf of Wonder Bread, a package of sliced baloney, and you just saved hours of labor in your kitchen. Since mac and cheese had no travel ability, it was cold cuts for the mass majority.
Although bologna sales began declining in the 1970’s as people reached out for lower-fat and better quality meats, especially poultry and turkey, baloney is making a comeback, not only for nostalgic reasons but for its cost and availability. During a U.S.weak market between 2007 to 2009, major supermarkets throughout the nation saw a substantial growth in bologna sales. In 2016, lunch meats generated a whopping 2.01 billion dollars in U.S. sales. In the Canadian province of Newfoundland, bologna consumption makes up 35% of the entire country. In a fish-based people, this inexpensive meat is a staple. True bologna fans consider it a regular part of their diet, and they will provide you detailed descriptions on the best way to cook it (buy a whole sausage and slice it thick).
So please do not disparage this popular sausage. Maybe you don’t have great memories of it, maybe you ate an inferior brand or you just don’t like the whole notion of processed meats. But this sausage has stood the test of time. It’s pure baloney.

Brussels sprouts

Greengrocer, Brussels Sprouts, Fresh

They’ve existed since the 16th century and found their way through Europe and across the channel to the British Isles from their native Belgium. Their bigger relatives, broccoli and cabbage, had originally grown wild and are believed to have been domesticated centuries before from the Celts, presumably before 1000 B.C. Although the Romans are often given credit for introducing this vegetable to their European allies, the humble cabbage looks in food histories and is usually credited to the Celts, as their armies invaded the Mediterranean regions, where the Romans embraced it (but they most certainly did not embrace the Celtic armies). It became a favorite food, as it was easy and inexpensive to grow and could be dropped into a pot of boiling water and eaten plain or in a soup or stew. No blue-blooded Irishman would observe St. Patrick’s Day without a plate of corned beef and cabbage.
Throughout history, conquering armies have frequently taken their popular foods into other countries and, depending on the climates and growing conditions, cabbage took on different colors and appearances. Regardless of who gets the nod for discovering this popular vegetable, it had been widely accepted in Europe and frequently sliced and fermented. (Once again, explorer Marco Polo lost out discovering cabbage in his travels but possibly ate it in his native Italy.)
Cabbage made its appearance in the usa around 1700 and was likely grown and eaten by the colonists, in addition to some Native Americans. Although usually cooked, in the 1700s the Dutch created a raw”cabbage salad” which became what is now our modern day coleslaw. Centuries before, cut up and originally eaten with vinaigrette, the Dutch took coleslaw to a new (and less healthy) amount by adding egg, some type of fat and dairy, usually in the shape of our mayonnaise. This version was referenced in American literature as far back as 1785. Some adventurous chefs added shredded carrots and jazzed it up a bit, but the basic recipe still dominates American menus. Since it was highly perishable and cluttered, it certainly wasn’t packed to the bags of military soldiers or cowboys, but it has thrived as a favorite side dish with all-American sandwiches, hot dogs and hamburgers, and a popular salad with barbeque and fried chicken.
When the wildly popular fast food restaurant that specializes in chicken eliminated it from their menu, there was a nationwide uproar (including from this author). They replaced it with a kale salad, but that just did not cut it for coleslaw lovers, which attests to its popularity. Kentucky Fried Chicken still continues to serve it as a popular side, and no self-respecting deli would dare keep it off their menu.
And talking of shredded cabbage, the Germans, Czechs and Polish all have their beloved fermented sauerkraut, which is generally served as a hot vegetable. Jewish delis
Serve it cold as a side for a major filling in Reuben sandwiches. Over 90 percent of the U.S. supply of these miniature cabbages are grown in the cool climate of San Francisco and
Agricultural regions just south of the Bay. Estimated total United States production is well over 35,000 metric tons annually. Production started in the Louisiana delta and finally found its way into the West Coast where the growing climate was more favorable.
Although they are a popular item on holiday tables, this author advises that you follow recipes from top chefs to ensue they turn out tasty, company and well-seasoned. And by the way, Brussels sprouts top the list as the most hated vegetable in the U.S. and consistently make the top five list worldwide. So for those people in that camp, they’ll be absent from the family dinner table. Bon appetit.
Writer Dale Phillip confesses that she abhors Brussels sprouts (no hate mail, please). It was painful to write this guide, but she believes she has a responsibility to the Brussels sprouts lovers. Growing up in the 50s and 60s, she lived in one of these families who was exposed to over-boiled vegetables, although her mother was an exceptional cook. Her favorite veggie is spinach, and she is a huge fan of sauerkraut (Czech style) that her family enjoyed weekly. She also buys and makes coleslaw and took to a long mourning period following her favorite chicken fast-food restaurant removed it from their menu.

Oysters

Cuisine, Shell, Oyster, Oyster, Oyster

The oyster, a far priced mollusk appears on menus all over the world. It’s unique texture and flavor is unlike any other kind of fish in the world. Different species are cultivated extensively throughout the world. The best oysters in Europe include the green Marenne in France, the Belon, and the English Whit sable. Most oysters are offered in their raw form, although some are frozen, tinned or bottled in fresh water.
There are two common types of oysters people are interested in purchasing: they are simply known as either cupped or flat. The taste and texture of each one differ widely from specie to specie, and they acquire their individual taste from their surroundings.
The best way to preserve them is to set them on a bed of ice or in a perforated box with damped clothe wrapped around them. Make certain that the oysters will not suffocate in the melted ice or submerge under water in a case or cooler-remember that oysters are living creatures that will deplete the quantity of oxygen within a small volume of water very quickly.
For the last 700 years edible oysters have been a part of the human diet but might have been eaten in a raw or cooked form for a longer time. The meat inside the oyster is the edible part; after the shell was cracked open, the meat can be cooked in various ways.
Oysters contain a great deal of vitamins, minerals and organic compounds. Other elements of nutritional value include Selenium, iron, manganese, copper, vitamin B12, vitamin D and high levels of protein. They’re also a huge source of water, omega-3 fatty acid, cholesterol and antioxidants. They also contain sodium, potassium, phosphorous, riboflavin, niacin, and vitamin C.
These elements make oysters a very healthy food that can greatly increase the health and overall functions of the body.
Eating oysters can help in boosting the immune system. The vitamin C and E content, together with other minerals, contain anti inflammatory and anti-oxidant properties that protect the body against free radicals created by cellular metabolism. These toxins can mutate the DNA of healthy cells into cancerous cells. Wherever they are lodged, they can also cause premature aging, heart disease and general body disrepair. These free radicals may be obliterated by anti-oxidants and vitamins found in oysters.
Oysters can also can help in increase libido in men. It contains incredible zinc content and over 1,500% of daily dosage in one serving. Zinc deficiency has been closely linked with erectile dysfunction and impotency. Oysters can give back sexual energy to men and increase their feeling of masculinity.
Oysters also have a huge store of iron, it contains more than 90% of what the body needs daily. Iron is a major component in the creation of red blood cells in the human body and aid in preventing anemia that’s a deficiency of iron, which results in stomach disorders, cognitive malfunction, fatigue and general weakness of muscles.
Again, once the circulatory system is provided with fresh and healthy blood cells, organs will have a high degree of oxygenated blood to support their actions, this makes them work effectively.

Olives

Olives, Green, Green Olives, Drupes, Oil

However, evidence of olive oil can be traced as far back as 5,000 B.C. in Mediterranean countries, which adopted this glorious delicacy, Picture an ancient Greek or Roman scribe pouring over some precious parchment scroll when munching on olives. The Roman poet Horace consumed them daily and proclaimed them to be one of the world’s perfect foods. (There were not a lot of food options back then, but he was definitely onto something.)
They are cited frequently in the Bible, both Old and New Testament, and of course who can dismiss the venerable olive branch which symbolizes peace. Hebrew cuisine appreciated the fruit as well as the oil, which was considered holy and had many uses, such as oil lamps, personal grooming and spiritual ceremonies.
The island of Crete made a major influence in the olive industry several thousand years B.C. but has been dwarfed in contemporary times by bigger and more populated nations. (Who knows, maybe Columbus had something to do with it.) It is thought that Spanish missionaries in the 18th century brought the olive tree into U.S. land as they traveled up through Mexico, finding their way to the rich soils of California before it was settled and achieved statehood. Still a significant industry in Spain, they boast the greatest production with approximately 6 million tons each year. Italy and Greece place third and second with 2.5 to 3.5 million tons yearly. There is no question that the Mediterranean countries lead the pack, as 90 percent of all olives are pressed to get their precious oil, while the remaining 10% left whole. In general, more olives are produced than grapes, globally.
No doubt about it, the U.S. utilizes a hefty share of the annual yield, not only the California harvest but imports as well. We may not have brought them over on the Mayflower, but once the influx of immigrants began, we were quick to embrace them. Now many food shops feature an olive bar, priced by the pound.
The olive tree is unusually hardy, and many have been identified throughout Mediterranean countries as over a thousand years old and still producing. They prefer sun and hot weather and do not become thirsty as frequently as other agricultural crops, thus making them well-suited to Southern climates. Ancient Roman Emperors ordered them to be planted in the Forum. Greeks treasured their Kalamata variety, native to the area that bears its name. In South America, the nation of Argentina has proclaimed olive oil a”national food” and is attempting to enter the world economy. They may not be a major player yet, but they’ve set their sights on this popular export.
After harvesting, olives require healing since they cannot be eaten directly from the tree. (Don’t even think about it.) A lengthy procedure is required, using lye, brine, salt or water, with a fermentation period to eliminate the strong sour taste. For oil production, the first press is Extra Virgin, the highest quality. The following press is simple olive oil. It’s interesting to note that most cooking oils require industrial or chemical refining, while olive oil is an exception. (No wonder it is great for all of us.)
Coming late to the party, Japan’s island of Shodoshima, (or affectionately called”Olive Island”), creates a high quality olive oil which started in 1908. Clearly not a player in the business, the Japanese people seem content with their own special crop and keep it to themselves.
So don’t limit your repertoire to simply eating them whole or fishing them from martinis. Cast your net wider and include them in many different recipes. They add flavor, color and a bit of oomph to just about everything. But just as a cautionary note, if you do not buy the pitted ones, then please give your guests and family a”heads up!” Nobody wants a wonderful meal spoiled having an emergency trip to the dentist.

Beans beans the musical fruit

Pinto Beans, Beans, Cooking, Food

We’re clearly full of beans. In the U.S. alone, we have about 8 pounds of beans annually, per capita, and the current popularity of Mexican cuisine plays no small part. The U.S. plants around 1.6 million acres a year. Worldwide production of dry beans was over 18 million metric tons in 2016, the top producers are Myanmar (Burma), India and Brazil.
China enjoys their soybeans (edamame) and mung beans, the Middle East grinds garbanzos for hummus and tahini, Mexico serves up refried pinto and black beans, Italy makes their signature minestrone with cannellini and red kidney beans, and the U.S. favors them baked, or cajun red beans and rice. While once considered an inferior food, beans are held in high favor globally.
Domesticated beans in the Americas were located in Guitarrero Cave, an archaeological site in Peru, dating back to around the 2nd millennium BC. They could be dried and carried on ships, they continued through a long cold winter, they could be soaked or boiled readily and they filled empty stomachs. Beans are one of the earliest cultivated crops, providing an important source of protein and nutrition throughout Old and New World history.
Fava beans were a major source of food to the ancient Israelites and are still eaten primarily in Mediterranean countries. Old Testament civilizations like Jericho and Babylon consumed them daily. The Aztecs and Incas grew and ate legumes as a important part of their diet. They were also used as counting tools and cash, and appeared symbolically at weddings.
Italian Renaissance gourmet Bartholomew Scappi described dishes of beans, eggs, cinnamon, walnuts, sugar, onions and butter in his cookbooks. Catherine d’ Medici of Florence was supposedly so fond of Italy’s cannellini beans, she smuggled a few to France when she married Henry, Duke of Orleans, later to become King Henry II of France. (You know those French chefs–beans were considered beneath them.) If this story is true, we can thank Queen Catherine for cassoulet, a French delicacy made with goose fat, duck or lamb and white beans. (When the Queen needed beans, her French chefs jumped)
During the 9th century, Charlemagne (King Charles I) revived productivity to European lands that had been ravaged by war, ordering chickpeas to become a major crop which helped prevent starvation in his vast kingdom,
Early American colonists cultivated multiple kinds. They have been used in soups and stews and may be dried to feed large families throughout the winter, when food was scarce. Thomas Jefferson enjoyed many different kinds of beans out of his abundant garden, experimenting with different varieties and creating new recipes for his dinner guests. (Well, okay, our foodie president didn’t actually cook, but he chased his French-trained chef.)
In the early 1900s, a man named Henry J Heinz put canned baked beans on the map, both in the U.S. and the U.K. Today, Heinz baked beans is one of the most recognizable and popular canned foods on the grocery shelves. Surprisingly, the top bean eaters in the world are the U.K. nations. Worldwide, a whopping 2 million individuals consume baked beans daily.
What’s more American than franks and beans? Or chili?

Cherries

Cherries, Fruits, Sweet Cherry

Cherries got their start in the areas of ancient Turkey and Greece, making their way to Rome around 72 BC. Slowly moving up to France, King Henry VIII liked them well enough to haul them back to England (Henry was a serious foodie) in the early 1500s. They’re in exactly the same fruit family as peaches, plums, apricots, and almonds.
While many of us associate cherry blossoms with Japan, interestingly, most of those gorgeous blossoms don’t turn into fruit. Edible cherry producing trees were brought from the West in the late 1800s (believe what they were missing all those centuries). However, Japan doesn’t appreciate the fruit as we do, and pies are definitely not on most menus.
In America, due to their beautiful blossoms, cherry trees have been planted by settlers up and down the Northeast shore. Early French and Dutch immigrants planted tens of thousands in the NY city area in addition to points west, in what is now Michigan. When George Washington supposedly chopped down a cherry tree, he just might have started the ball rolling.
There are essentially two different types –sweet and sour. They have a relatively short growing season and aren’t particularly hearty trees. The U.S. is the second largest producer of cherries at 300,000 tons annually, after top producer, Turkey, which weighs in with 460,000 tons. Northwest and Midwest states grow the majority of cherries, Traverse City, Michigan reigns as the cherry capital of the world and holds a huge festival annually. Famous for their sour cherries, they feature the world’s largest cherry pie each year (bring your own vanilla ice cream). The wood of cherry trees is a popular type for furniture in the U.S.
French chefs have given their seal of approval (what more validation do you need?) And use cherries as a sauce for roast duck, flaming desserts (jubilee), crepe fillings and a popular tart called clafoutis. Americans love their pies, and cherry takes a back seat to classic apple, it still ranks in the top 5. And we love them in more ways than one:
flaming cherries jubilee
New York cherry ice cream
Snacking dried or fresh
duck with cherry sauce
cherry cola
cherry compote
cherry turnovers
fruit dumplings
Chocolate coated candy
wine and liqueur
Not only are cherries great for eating and cooking, but they tout health benefits as well, including anti-oxidant and anti-inflammatory advantages, decrease risk of gout, promote better sleep, lower uric acid, all demonstrated by research at Mayo Clinic and others. Even though the season is short, they are readily available year-round in frozen and canned forms, and some groceries and health food markets sell juice and dried cherries.
The most popular sweet varieties include Rainier, Bing, and Lambert, the sour varieties belong to Royal Anne, Montmorency, Morello and Early Richmond. However, foodie president Thomas Jefferson, who was an avid gardener and horticulturist, cultivated a variety which he considered to be the best, called”Carnation.” In general, he planted two varieties of cherry trees in his enormous orchard, together with plum, peach, apple and apricot trees. He also planted numerous carnation cherry trees along several walkways at Monticello, because of their highly fragrant blossoms. A sweet dark variety, it was especially prized for eating fresh. Other varieties he integrated into his cooking. (When neighbor George Washington came to visit, were guards posted at the orchard entrance?)
So, whatever tops your hit parade, be it sweet or sour, fresh, baked or sauced, they’re among America’s most beloved fruits. Cherries. Have a bowl.

Dairy Queen

Image result for Dairy Queen

Ice cream has been around and enjoyed for centuries, but the soft-serve concept was not developed until 1938 by Iowa-born John Fremont McCullough and his son Alex. Together they convinced a friend, Sherb Noble, to supply the innovative product in his ice cream shop in Kankakee, Illinois, a small town south of Chicago. On the first day of sales, to everyone’s surprise, Noble dished out over 1,600 portions of the new dessert within two hours. Recognizing that they were onto something big, Noble and the McCulloughs went on to open the first Dairy Queen store two decades later in Joliet, Illinois, putting Mr. Noble at the helm (who better) which opened for business on June 22, perfect timing for its long, hot summer.
For years, Dairy Queens were and are a fixture of social life in small towns of the Midwest and South and by the 70s, keeping up with the times (and the competition), most DQs added quickly food, such as hot dogs, hamburgers and fries, referring to their menu items as”Brazier.” Although a few stores are only open in the summer, most remain open year-round. After all, why eat frozen treats just seasonally unless you live in North Dakota? The biggest store is located in Bloomington, IL, home of a state university, Busiest honors go to Prince Edward Island, Canada (go figure). In 2014, Dairy Queen recorded over 6,400 stores in over 25 countries (75 percent of which are in the U.S.). For decades, the old adage boasted every Texas town had a DQ. While no longer literally true as small-town America dwindles, the largest concentration remains in the Lone Star State.
All DQs now provide the Orange Julius drink, a brand that they obtained in 1987, and many shops are available in food courts and shopping malls nationwide. DQ really has two fan clubs: Blizzard and Orange Julius. Blizzard fans, more than 4 million strong, take their choices seriously, with an assortment of components and mix-ins available. DQ also supplies specialty ice cream cakes, along with their traditional selection of soft-serve treats, cone dippings and toppings.
Across the country, many single-unit mom and pop stands notice and opened up on Memorial Day catering to the regional kids, with walk-up stands, often calling themselves”frozen custard.” No one cared what the name was, it meant vanilla and chocolate creamy cones and cups, possibly a few picnic tables to linger at, and an after-dinner treat in walking distance of home. Simple names such as Al’s, Bert’s or Tastee Treat started to pop up on busy corners and kids rode their bicycles eagerly anticipating what awaited them, with a dime or a quarter stashed in their pocket. Rarely did these stands provide more than the two basic tastes, but if one was lucky, there may be a strawberry taste too (oh, boy). (Author’s note: her regional soft-serve stand featured green mint, which was over the top, especially with hot fudge.)
Minor competitors like Tastee-Freez and Fosters Freeze both started in California in the 1950s and have less than 50 places each but continue to thrive with a cadre of loyal clients.
So who’s up for a few soft-serve? Any time of year it hits the spot. If you don’t have any stores near you, maybe a frozen yogurt, but it won’t be the same. Check your local shopping mall and you might luck out. And do not worry: mom was incorrect, it won’t spoil your dinner.

Peanuts

Seasoned Peanuts, Peanut, Peanut, Peanut

Whether you are a chunky or creamy fan, peanut butter and its many forms comprise one of America’s favorite foods. Are you a new loyalist, make sure it Skippy, Jif, Peter Pan, Smucker’s, or an organic-only consumer? Normally, Americans consume more than six pounds of peanut products every year, worth more than $2 billion at the retail level. Peanut butter accounts for about half of the U.S. edible use of peanuts-accounting for $850 million in retail sales every year.
The plant could be traced back to Peru and Brazil in South America around 3,500 years ago. European explorers first discovered peanuts in Brazil and saw its value, taking them back to their respective states, where it was somewhat slow to catch on but became popular in Western Africa. (And the French just never quite got it.)
History tells us that it wasn’t until the early 1800s that peanuts were grown commercially in the United States, and definitely showed up at the dinner table of foodie president Thomas Jefferson, probably in the kind of peanut soup, a delicacy in Southern areas. Civil War Confederate soldiers welcomed boiled peanuts as a change from hardtack and beef jerky. First cultivated primarily for its oil, they were originally considered fodder for livestock and the bad, like so many other now-popular foods. Technically not nuts, peanuts are a part of the legume family and grown underground in pods, along with peas and beans. Street vendors soon followed, selling roasted peanuts from carts, and they became a staple in taverns and at baseball games. (Throwing the bags to anxious customers became an art form.)
As with a number of other popular foods, peanut butter was first introduced at the St. Louis World’s Fair in 1904 but essentially still needed to be made by hand. Catching on as a favorite source of protein, commercial peanut butter made its appearance on grocers’ shelves in the late 1920s and early 30s, beginning with Peter Pan and Skippy.
Dr. George Washington Carver is unquestionably the father of the peanut industry, beginning in 1903 with his landmark study. He recommended that farmers rotate their cotton plants with peanuts that replenished the nitrogen content in the soil that cotton depleted. In his tireless research, he discovered hundreds of uses for the humble peanut.
While it is thought that the Inca Indians in South America ground peanuts centuries past (we know for sure they were not spreading it on white bread with grape jelly), credit is generally given to Dr. John Harvey Kellogg (of corn flakes fame) for producing the first peanut butter in 1895 for his elderly patients who had difficulty chewing different proteins.
In the U.S. peanuts would be the 12th most valuable cash crop and have an annual farm value of more than one billion dollars. They are an easy, low-maintenance crop, nutritious, economical, transportable and just plain yummy. Some of our more popular applications include:
Butter
PB&J sandwiches
Brittle + additional candies
Crackerjack
Soup
Baking and cookies
Garnishes
Snacks, both boiled or roasted, in-shell or no-shell
Not to be forgotten is peanut oil, which is a highly regarded form of cooking oil, due to its ability to withstand higher temperatures and the added benefit that food doesn’t hold any peanut taste after cooking.
Sadly, due to a rise in allergies, peanuts are disappearing from sporting events and other venues, and some airlines replaced them years ago using cheaper pretzels. But however you enjoy them, in their simplest form, covered in chocolate or mixed into your favorite dishes, this popular snack and sandwich filling crosses all age and economic barriers. We’ve gone , all right. And for those who are allergic, you have our heartfelt sympathy.

Avacados

Appetite, Avacado, Avo, Avocado

 

Avocado is an interesting food item. There is a huge confusion that revolves around avocado; is it a fruit or a vegetable? This green colored, pear-shaped, little food item is really classified as a fruit. It’s indeed delicious and is loaded with n number of health benefits. This report is purely dedicated to this fruit. We present you 10 amazing facts about Avocado. Continue reading. Avocado is over ten million years old.
Avocado has been on the eating list of people for at least 10,000 years. It is a native of America but was first spotted in Puebla in Mexico about 10,000 years ago. The gardens of America and Mexico always have avocado trees. One interesting fact about avocado is that it holds a religious significance for Aztec and Mayan societies. They think that avocado gives them strength.
Avocado is fiber rich. A medium- sized avocado has about 10 grams of fiber. It is loaded with soluble as well as insoluble fiber. Of total fiber, about 75 percent is insoluble (it accelerates the passage of food within the body) and 25% is soluble fiber (it makes you feel full). Avocados are super food
Avocados are power packed. They are rich in essential nutrients. Avocados are true super food. A single 100 gram serving of avocado contains:
• Vitamin K – 26 percent of the RDA
• Vitamin C- 17 percent of the RDA.
• Vitamin E- 10 percent of the RDA
• Vitamin B5- 14 percent of the RDA
• Vitamin B6- 13% of the RDA
• Potassium- 14% of the RDA
• Folate- 20% of the RDA
Apart from them, avocados are also packed with little amounts of manganese, magnesium, iron, phosphorous, copper, zinc, vitamin A, B1, B2 in addition to B3. Avocados are potassium rich, even more than bananas
We have always heard that bananas are the very best and richest source of potassium, but avocados contain more potassium than bananas. 100 gram serving of banana contains 10 percent of the RDA, whereas avocados contain 14% of the RDA. Potassium assists in tracking blood pressure. Thus, they are very important for health. Avocados assist in lowering the levels of bad cholesterol
Avocados are rich in monounsaturated fats which are very healthy for heart. Monounsaturated fats help in boosting the levels of HDL cholesterol (good cholesterol) and reducing the levels of LDL cholesterol (bad cholesterol).
6. Avocados protect eyes
Avocados contain powerful antioxidants that assist in protecting the eyes. They contain nutrients like Zeaxanthin and Lutein. Both of these nutrients are great for eyes. If studies are to be considered, the risk of macular degeneration as well as cataracts drops down drastically if one take generous amount of these nutrients. Avocados have anti- aging properties and other dermatological benefits
We often spend big bucks on anti- aging creams, therapies and remedies; rather we ought to include avocados in our daily diet. Avocados have magic anti- aging properties. As they are full of vitamins, minerals, healthy fats and other healthy nutrients, they arrest the aging process and keeps skin youthful. Avocados also help in combating many dermatological benefits. They help to cut down the skin damage. They induce DNA repair. They also help reverse the damage caused to skin by the harmful UV rays. Thus, you don’t need to spend a lot on expensive creams, lotions or remedies. Eat a lot of avocados and get a smooth, glistening, flawless and youthful skin.
8. Avocados reduce the susceptibility of several kinds of cancers
Among many benefits of avocados, one is that it cuts down the chance of many diverse kinds of cancers. According to current studies, carotenoids that are abundant in anti- oxidants have anti inflammatory cancerous actions. They help in preventing gastric, oral, prostate as well as breast cancer. When these carotenoids are paired with avocados that are rich in healthy fats, they prove magical to cut down cancer.
9. Avocados are valuable in osteoarthritis
Avocados help in soothing the pain as well as damage caused by arthritis. It’s an effective remedy against osteoarthritis as it helps to resolve the symptoms. Should you take aspirin religiously, you may not require anti- inflammatory drugs.
10. Avocados help in treating psoriasis
If you’re tired of taking lotions and medications for psoriasis, but haven’t found relief, then you must try avocado. Eating avocados assist at large. For topical application, a cream that contains vit B12 as well as avocado oil helps in treating psoriasis. The best thing about it is that this lotion is sans any adverse impact. Therefore, avocado is a very-pocket way to treat psoriasis.

Smoothies

Green, Smoothie, Leafy, Greens, Spinach

So, what is a smoothie? In Wikipedia: A smoothie (occasionally spelled smoothie or smooth) is a thick, cold beverage made from puree raw fruit (and occasionally vegetable) mixed with ice-cream or frozen yogurt together with other ingredients such as water, crushed ice, fruit juice, sweeteners, (e.g. honey, sugar, Styria, syrup) dairy products ( e,g. milk, yogurt or cottage cheese, whey powder) plant milk, nuts, nut butter, seeds, tea, chocolate, herbal supplements or nutritional supplements.
A smoothie containing dairy products is similar to a vegetable milkshake, though the latter typically has less fruit and often has ice-cream or frozen yogurt.
As you can tell by the definition you are ready to do a lot about the components you choose to put in your smoothie. But not all ingredients blend well together. Ingredients may very as much as the purpose of the smoothie you have chosen to make. For a protein energy increase, weight loss, wellness, breakfast drink or just refreshment.

Tomatoes are good for you

Tomatoes, Red, Salad, Food, Fresh

1.
Although not all kinds of cancer but cancer such as breast, colorectal, prostate and stomach cancer. This is because of lutein, zeaxanthin and the high level of lycopene which is a natural antioxidant that have the capability to resist cancer causing cells. Tomatoes are good for your heart
Tomatoes lowers blood pressure and reduces cholesterol level because of its Vitamin B and potassium. Additionally, it prevent life threatening heart problems such as high blood pressure, heart attack and stroke. Improve your vision The only carotenoids found in the rectina and lens of the eyes are lutein and zeaxanthin, both of these carotenoids apart from filtering light remove rays that can damage eye tissue and eye related diseases. No cause for alarm, lutein, lycopene and zeaxanthin are found in tomatoes
4. Fight inflammation
Quercetin and kaempferol are two major flavonoids in tomato skin, that have the ability to counter inflammation.
5. Makes hair healthier
The look and feel of your hair can be improved by drinking tomato juice. Tomato juice revitalize hair growth and fortify tufts of hair.
6. Increases capacity to burn fat
Carnitine is an amino acid which has the capability to increase the capacity for the body to burn fat by about 30%. Tomatoes with all stimulate the production of carnitine.
7. Fights constipation
When you consume foods that are high in fibre and water content you will have regular bowel movement and you will be well hydrated this fighting constipation. Tomatoes are high in water and fiber content.
Nutritional composition of berries
Calories 18
Water 95 percent
Protein 0.9 g
Fiber 1.2 gram
Fat 0.2 g
Saturated 0.03 g
Carbs 3.9 g
Sugar 2.6 gram
Monounsaturated 0.03 g
Polyunsaturated 0.08 g
Omega-3 0 g
Omega-6 0.08 g

All about lemons

Acid, Background, Blue Background

The origin of lemons is unknown but it’s pretty much agreed they were initially grown in Assam (an area in northeast India), northern Burma or China. Somewhere along the line it turned into a hybrid between the bitter orange (sour orange) and citron, which is your basic granddaddy of the citrus family, with its thick bumpy rind and sour flavor.
The fruit has come a long way since then, making it among the world’s favourite citrus. Arab traders brought lemons into the Middle East and Africa sometime later as it made its way to southern Italy around 200 B.C. and was cultivated in Egypt. Citron paved the way for all citrus since it arrived in the Mediterranean around the late first century BC. These days, the citron, which contains very little juice or pulp, is usually baked and invisibly into fruitcakes.
Slow to catch on, for over a millennium citron and lemon were the only citrus fruits known from the Mediterranean basin. Lemons, though commonplace and abundant today, were actually rare in ancient Rome, prized by the elite, and represented high social status.
Initially, lemons weren’t widely grown for food or seasoning but largely an ornamental plant, like tomatoes, until about the 10th century. The Arabs introduced the lemon into Spain in the 11th century, and by then they had become a frequent crop in the Mediterranean area. And traveled with the Crusades during their journeys, which makes its way to England in the early 16th century. The name”lemon” first appeared around 1350-1400, from the old French word limon, and was Anglicized in England. The Italian word limone dates back to the Arabic and Persian word limun.
Thanks to Christopher Columbus, who brought them to Hispaniola (the Dominican Republic) in 1493, these new trees which produced odd yellow sour fruit, spread throughout the New World but were used mainly as an ornamental and medicinal plant because of their very sour taste. (Apparently nobody had figured out how to make lemon meringue pie yet).
While foodie president Thomas Jefferson boasted over one thousand fruit trees in his orchards, there’s no record he ever experimented with citrus, although he should have struck them in his travels to France, but the Virginia climate simply didn’t lend itself to citrus. However, lemons have been grown in California by the mid-1700s, and in tropical Florida from the 1800s, when they became a hit in cooking and flavoring.
Though lemon flavored puddings and custards have been appreciated for centuries, our favorite lemon meringue pie as we know it today is a 19th-century item. The oldest recorded recipe was attributed to a Swiss baker named Alexander Frehse. There’s also speculation that a British botanist could have chased it about 1875, but whoever guessed it up sure did us all a favor.
Over 200 or so varieties of the lemon have evolved over the last three centuries. The Meyer lemon is named after Frank N. Meyer, who first introduced it to the USA in 1908, after he found it rising in Peking, China and brought back to the U.S.. A favorite of pastry chefs for tarts and sorbets, it is actually a cross between a lemon and an orange, with much of the U.S. crop grown in California’s Central Valley, and some in Florida and Texas. Unlike regular lemons, Meyer lemons aren’t selected green and cured after harvesting but are picked when fully ripe. They bear fruit yearlong, are generally less sour and their pulp is orange-colored.
Many of us learned in grammar school that lemons and limes averted a disease known as scurvy, which Scottish surgeon James Lind discovered in 1747, urging the British Royal Navy to execute in order to save countless sailors. (thus the nickname”limey” for a Brit, which sounded better than”lemony”). This opened the door to the value of Vitamin C and its significance in nutrition.
It’s hard to imagine life without the lemon. But you enjoy them, their bright yellow color, tangy taste and fragrant odor enhance our lives in many different ways, and if you are fortunate enough to live in a place where they grow, you can indulge for practically pennies. So, as the old saying goes,”When life hands you a lemon…”

History of cheese

Cheese, Food, Fresh, Dinner, French

Historical records indicate that making of cheese dates back over 4,000 years. Although nobody knows how the first cheese was created. A concept that through the transport of milk in bladders made from ruminants. The definition of a ruminant is an even-toed ungulate mammal which chews cud regurgitated from its rumen. Storing the milk in this manner would make it coagulate separation into curds and whey. Although the original process may never be known by the time of the Roman Empire the artwork is now a highly valued process throughout Europe the Middle East. Countless varieties of cheese were produced and traded across the Roman Empire. Many kinds of cheese that are well known today were initially produced and recorded in the late middle ages such as cheddar from the 1500’s Parmigiano-Reggiano in 1957, Gouda in 1697 and Camembert in 1791. In its early days of creation, it remained a local product only identified by the source where it was made. British cheese manufacturing began about 2,000 years ago in Pre-Roman times. Cheshire and Lancashire are two that evolved into what we recognize today. As in France the majority of the cheese making was localized and performed by farmers in addition to in monasteries. Switzerland, of course, is famous for its cheese, Emmental is a firm cheese with a pale yellow color and buttery, mildly sharp flavor.
English Puritans dairy farmers brought to America from the 17th Century their understanding of cheese making, Following the Revolutionary War, New York was known as the great cheese state. The Southeastern portion of Wisconsin was settled in the 1830’s. By 1850,s immigrants from Germany, Norway, and Switzerland came and coupling with American Pioneers stated farmstead cheese manufacturing. By 1910 Wisconsin surpassed Ohio and New York and became the number one in cheese production in the USA.
The invention of processed cheese in 1911, a combination of at least two unique forms and made popular by James L. Kraft who became known as American Cheese.

Cereal

Cornflakes, Milk, Fruit, Fruits, Muesli

There is no question that cold cereals revolutionized the American breakfast table. No longer did mom need to cook hot cereal, eggs or meat, and kids can independently prepare something for themselves before heading off to school. At the turn of the twentieth century, the creation of cereal basically started with two enterprising men who saw the possibilities and took a gamble. And breakfast has never been the same.
From the late 1890s, a rather eccentric man named John Harvey Kellogg, conducted a health sanitarium in Battle Creek, Michigan, and had established a bland, tasteless food for his patients with digestive issues. A few years after, his brother will chose to mass-market the new food at his new firm, Battle Creek Toasted Corn Flake Company, including a little sugar to the flakes recipe which makes it more palatable for the masses, and a star was born.
Around the same time, C. W. Post, who had been a patient at Kellogg’s sanitarium, introduced a substitute for java named Postum, followed by Grape-Nuts (that don’t have anything to do with either grapes or nuts) and his version of Kellogg’s corn flakes, naming them Post Toasties, and America’s breakfasts were not the same.
Both guys could thank an enterprising gentleman by the name of Sylvester Graham, who forty years earlier had experimented with graham flour, marketing it to aid”digestive problems.” He created a breakfast cereal that was dried and broken into shapes so tough they had to be soaked in milk overnight, which he predicted granula (the father of granola and graham crackers).
Capitalizing on this original idea, in 1898 the National Biscuit Company (Nabisco) began producing graham crackers based on the experiments of Sylvester Graham, first promoting them as a”digestive” cracker for people with stomach problems; (Seems plenty of people had digestive problems even back then.)
Fast forward and other businesses were sitting up and taking notice. The Quaker Oats Company, acquired a method which compelled rice grains to burst and began marketing Puffed Rice and Puffed Wheat, calling them a marvel of food science which was”the first food taken from guns” (oh boy, would they come under fire for that one now, no pun intended);
1920s Wheaties was introduced and cleverly targeted athletes as they proclaimed to be the”Breakfast of Champions;”
The 1930s saw The Ralston Purina firm introduce an early version of Wheat Chex, calling it Shredded Ralston (sounds somewhat painful);
Soon Cheerios appeared and would become the best-selling cereal in the usa, worth roughly $1 billion in sales in 2015.
Nobody can dispute the convenience and flexibility of dry packed cereal. In the past fifty years, this multi-billion dollar industry has spun off multiple applications, unlimited possibilities and targeted children with clever packaging, outrageous names, flavors, colors and choices (all loaded with sugar of course). What could be more American than corn flakes?

Curds and whey

Image result for curd cheese

Nursery rhymes are frequently hundreds of years old and their meanings aren’t clear but only repeated or sung by young kids. In the case of”Little Miss Muffet” she’s eating a centuries old version of conventional curds and whey, which is your basic cottage cheese, likely the food this rhyme depicts. Cottage cheese is drained, but the whey remains, leaving the person curds loose. And the acidity removed to achieve a more sweet and pleasant taste.
Cheese curds are a necessary element in cheesemaking, which can also be fried for a bite or appetizer.These curds are strong pieces of curdled milk and made from fresh pasteurized milk in the process of creating cheese after bacterial culture as well as an acidic substance, such as lemon juice, are added to cause clotting (curdling). For convenience, bakers frequently”curdle” milk to produce a buttermilk taste when making muffins, pancakes or other baked goods. Vinegar or lemon juice are the most common additive, but centuries ago rennet was utilized (cow’s stomach lining). It’s then cut into cubes and the end result is a mixture of whey (the liquid) and curd. This mixture is cooked and pressed to separate the whey from the curd, creating the final product of cheese curd. Usually mild in taste, fresh curds squeak when bitten into, a characteristic caused by air trapped inside the porous material. In the country of India, a popular alternative to beef is paneer, which is commonly utilized in traditional main courses, and rice biryani. It looks like tofu and has a dull but pleasing taste and texture. (Okay, more than you wanted to know.)
Though cheese curds ideally should be eaten fresh, they can be purchased at local supermarkets nationwide, The most common curd is a young cheddar. In Wisconsin, cheese factories crank them out daily to satisfy the requirement and have been produced since the mid 1800s, when cheesemaking got its start in America’s Dairyland, as Swiss and German immigrants brought their skills and recipes to the Midwest. Today they are the state’s most popular snack. Wisconsin produces over 2 billion pounds of cheese per year. That’s a lot of curds.
A popular snack in the state of Wisconsin (no surprise), they have been enjoyed for years with wine or beer, but now have spread across the country, especially at state and county fairs, where they are usually deep-fried. They can be bought at many local supermarkets. That should clear up any confusion you’ve had since childhood. Now go fry up a few and enjoy.

Coffee for your skin

Love, Heart, Romance, Passion, Valentine

Drinking coffee is good for your skin, but it is better for it if you use it . These days you can find lots of skin products containing java. Check out the list of components on tubes and packaging before buying such products.
You can use it to eliminate puffiness around your eyes. Additionally, it boosts the production of antioxidants and protects your skin from the damaging UVB rays, which may produce melanoma.
One useful life hack is to keep a supply of coffee ice cubes which you can use to gently rub over any swollen areas on your face.
Aside from these advantages, it promotes skin-cell regeneration, and raises your collagen levels. Collagen helps your skin keep its youthful appearance because its elasticity is kept.
If these facts haven’t yet convinced you of coffee’s health benefits, then consider these too; Coffee can help your blood flow and if you drink it frequently, you will know that it gives you a boost of energy.
You can create your own facial scrub with this liquid and use it as an exfoliator which will make your skin glow with health. Make the scrub by combining coffee, olive oil and brown sugar.
It is also very good for your scalp and hair, after all of your scalp is skin which also needs nourishment. When you have left it for about two minutes, you can wash your hair and scalp with your preferred shampoo and conditioner. You’re sure to be pleased with the results. Make your scrub with the addition of a dessert spoonful of olive oil and a teaspoonful of sugar to some fresh coffee grounds and blend well. Using circular motions, massage the mixture into the areas where you’ve got cellulite.
Make your own face pack by mixing coffee grounds with a little milk. You will need the consistency of this mixture to be thick. Leave your face pack on for about 15 minutes and then wash it off with tepid water. After this beauty treatment you will have glowing. Healthful skin.