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ninabrownblog · 4 years ago

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The Biography of a Chocolate Bar

1. What are the ingredients?

The ingredients are as follows: milk chocolate (sugar, cocoa butter, skim milk, chocolate, lactose, milkfat, soy lecithin, artificial flavor), corn syrup, sugar, hydrogenated palm kernel oil and/or palm oil, skim milk, less than 2%- milk fat, cocoa powder processed with alkali, malted barley, lactose, salt, egg whites, and artificial flavor.

2. Where do the ingredients come from?

The Milky Way bar was created in 1918 by Frank C. Mars and originally manufactured in Minneapolis, Minnesota. My specific bar was distributed by Mars Wrigley Confectionery US, LLC.

3. How are the ingredients produced?

The ingredients are partially produced with genetic engineering. This allows scientists to move desired genes from one plant or animal into another. The process to create genetically engineered foods is different than selective breeding. This involves selecting plants or animals with desired traits and breeding them.

4. What are the working conditions of the people who produce the cocoa?

There a many factors that make it a dangerous work place. Some of the dangerous factors are:pesticides, forced labor, lack of formal contracts, trafficking, and incredibly low pay. Children can often be seen working at the cocoa farms. Children who work on cocoa plantations are exposed to hazards such as dangerous tools, dust, flames or smoke, chemicals, and/or physically demanding labor such as carrying heavy loads or spending many hours in the sun. Cocoa trees are grown on small, independent farms of fewer than 5 hectares.

5. How do the producers get the cocoa to the market?

After the harvest, the ripe pods need to be cut open with machetes and the beans are taken out. The cocoa beans then need to be fermented, dried, cleaned and packed. When the beans are packed into cocoa sacks, the farmers are ready to sell the product to intermediaries.

6. How are the prices set?

The prices are set according to how much chocolate is being produced. This ultimately tells us that limited cocoa supply means higher chocolate prices. Chocolate makers use two components of cocoa to produce chocolate: cocoa powder and cocoa butter. Cocoa butter is by far the more desirable of the two since it creates the richer chocolates and is used in thin chocolate confectionery treats, but it is also the harder and more expensive to produce so any disruption in cocoa supply will eventually trickle down and drive consumer prices higher. Africa – primarily the Ivory Coast and Ghana – is the largest global producer of cocoa, supplying just north of 70% of the world’s cocoa. Supply fluctuations are a result of a number of factors, from political and civil unrest to labor issues and the effect of weather, diseases, and pests on crop yields. For example, long periods of dry weather are not conducive to cocoa bean growth, resulting in supply shortages.

7. Which international corporations dominate the chocolate trade?

The Hershey chocolate company controls nearly 44 percent of the U.S. chocolate market, followed by Mars with a 30 percent share. However, the bestselling chocolate candy brand in the United States are M&M’s, a Mars brand. In 2017, sales of M&M’s amounted to 688.7 million U.S. dollars. Hershey’s chocolate came in second place with 383.3 million dollars in sales. The candy company Mars controls a 14.4 percent share of the global chocolate market, making it the largest chocolate company in the world. Mars is famous for such chocolate candy brands as M&M’s, Snickers, and Twix to name a few.

8. Who regulates the trade?

In the United States, chocolate is regulated by the Food and Drug Administration (FDA).

9. How is chocolate marketed?

To market chocolate in the most successful way, you must create a rich and luxurious image for the product. It usually has gold packaging and has a look that is different from all of the competitors. Also, organic products are becoming more and more popular, so making chocolate to appease this type of consumer is a newer marketing technique. In order for a chocolate to be organic, it must be approved by the USDA and some companies then go on to get certified organic by other more strict organization. Sugar free chocolate appeals to those who have diabetes or anyone who wants to reduce their sugar intake. Finally, there is marketing towards children, in which companies make a product that is fun with packaging that has bright colors.

10. Where did you buy your chocolate bar?

I bought my chocolate bar from Walgreens.

11. How much profit does a store owner make on one chocolate bar?

The store owner makes $2.37 on one chocolate bar.

12. Are there hidden costs that are not included in the price you paid?

There are hidden fees for child labor and slavery, ingesting lead, large-scale deforestation for palm oil, results in fractured ecosystems, species extinction, and climate change ultimately force many native people from their land. As aresult, cheap, artificial, and unhealthy ingredients are used to keep price low so consumers buy more.

Biography.

Chocolate production starts with harvesting cocoa manually in the forested lands which requires human labor, resulting in large-scale deforestation driving species from their natural habitat resulting extinction, as well as rapidly altering climatic regimes. Often times children are put to work by enslavement under abusive or hazardous conditions for little pay which barley is enough to sustain living conditions. Workers collect seed pods of cocoa and placed in piles, the pods are then taken for processing to a local establishment where they will be split open and the cocoa beans are removed. These cocoa beans will then be shipped to the manufacturer for mass production where they will then be roasted and broken down into nibs, the nibs will then need to be ground up to make cocoa liquor and mixed with cocoa butter and sugar along with powdered whole milk under low heat. The blend will then be further refined and blended adding desired ingredients and allows to cool and harden into the desired shape to be packaged. Once processing complete it will then be distributed internationally and marketed at a reasonable price due to the use of cheap, artificial, unhealthy ingredients to produce the final product. The products are then bought by humans, and pleasurably consumed with no awareness of the hidden cost which took to produce these addictive mouthwatering delectable substance enjoyed by most American and European population.

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owensvbrielle-blog · 6 years ago

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Biography of a Chocolate Bar

To return to our opening story, consider writing a biography of a chocolate bar? Buy one and put it on your desk. What are the ingredients? Where do they come from? Start with cocoa, the primary ingredient, and Côte d’Ivoire, which produces more than 40% of the worlds cocoa. Ask yourself the following questions:

The ingredients of a Snickers Candy Bar are as follows: milk chocolate (sugar, cocoa butter,chocolate, skim milk, lactose, milk fat, soy lecithin, artificial flavor), corn syrup, peanuts, sugar, palm oil, skim milk, lactose, salt, egg whites, spice, natural and artificial flavors, chili extract. Cote d’Ivoire, also known as the Ivory Coast is a west African country that produces more than 40% of the world’s cocoa in a major city called Abidjan.

What are the working and living conditions of the people who produce the cocoa?

The people who produce the cocoa are people of Guyana. Guyana is an impoverished country in South America with an annual income of about $4,000. With that being said, the living and working conditions of Guyanese people is very poor.

How is it produced? Are child laborers involved?

A lot of the cocoa is produced via child labor.

How do the producers get the cocoa to the market?

Producers get the cocoa to the market by overworking underpaid people who watch and harvest the pods.

How are prices set?

As of 2016, the price of a Snickers bar is based upon how “angry” the internet is, In other words, it’s based on how much the candy bar is being talked about.

Which international corporations dominate the chocolate trade?Who regulates it?

Hershey and Mars dominate the chocolate trade while the International Cocoa Organization regulates it.

How is chocolate marketed?

Chocolate is marketed as something that’s supposed to be an all around feel good kind of snack because it comes from the earth. It’s made to look rich and luxurious with “exotic” words and gold decals and decorations.

Where did you buy it?

I bought this Snicker at the university bookstore in the University Student Center.

How much profit does a store owner make on a bar of chocolate?

As of 2012, the average profit on a bar of chocolate from a large manufacturer such as Mars or Hershey was 9.19%.

Are there hidden cost that are not included in the price you paid? Consider under payment of labor; environmental impact; government subsidies that are direct (to the company) and indirect (infrastructure such as roads, ports, bridges, and water systems) ; and the health care costs created by harvesting transporting processing or eating the food? How are these costs obscured?

Yes there are hidden costs that are not included in the price I paid, as there are in almost everything that we buy. These costs are obscured with other ridiculous amounts of money in the beginning so that things such as labor and environmental impact are basically free.

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gethealthy18-blog · 5 years ago

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How to Get Enough Calcium Without Dairy

New Post has been published on http://healingawerness.com/news/how-to-get-enough-calcium-without-dairy/

How to Get Enough Calcium Without Dairy

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When our third child started to eat solid foods, we found out that he had a pretty severe dairy allergy. It started with bad gas and mucousy stools, then progressed to skin reactions and even worse digestive problems.

Food allergies are common in babies born early, and my son was five weeks premature (that whole story and my other birth stories here).

In response to this new information, I cut dairy out of my diet because I was still breastfeeding my son. Even though I was only eating raw and organic forms of dairy before, I found that I felt much better, I lost weight more quickly, and had smoother skin in response to the dietary change. While I was sad to give up my favorite raw cheeses, was glad to know that my body didn’t tolerate dairy well, either.

While the baby and I felt better without cow’s milk products, there was a new thing to be concerned about: How will we get enough calcium without dairy?

How Much Calcium Do We Need?

Calcium is the most abundant mineral in the human body. As we know, it is vital for strong bones and teeth, and it’s also important for muscle development, healthy blood pressure, and skin health.

The recommended daily intake is 1,000 mg of calcium for men and women, and those calcium requirements rise to about 1,200 mg for older adults. Tracking your intake can be tricky because calcium isn’t always properly absorbed — meaning we generally might need to consume more than we think.

For reference, calcium from dairy products is about 30-35% bioavailable. Other calcium-rich foods that are more absorbable than dairy include fish with bones and cooked veggies like bok choy, kale, and broccoli.

Some foods are often suggested as a good dietary source of calcium but are not as absorbable. For example, spinach contains only around 5% of bioavailable calcium.

Middle-of-the-line options are edamame and soy milk (24% bioavailable), white beans (22%), and sesame seeds (21%).

Bottom line: When tracking your calcium intake, it’s important to consider how easily our bodies can absorb the nutrients in different food sources.

Vitamins That Help the Body Absorb Calcium

Another factor to consider in the bioavailability of calcium is the other vitamins you’re getting in your diet.

Vitamin D is required for the proper absorption of calcium, with one study showing that people who were deficient in vitamin D only absorbed 14% of the calcium from food, versus 58% absorption from those with adequate levels. Fortunately, many natural food sources of calcium (like fatty fish) are also good sources of vitamin D.

It’s also important to get enough magnesium, as it helps to convert vitamin D into its active form. Magnesium is also used in the creation of the hormone calcitonin. Calcitonin keeps calcium in the bones and not in the bloodstream, lowering the likelihood of osteoporosis, some forms of arthritis, heart attack, and kidney stones.

Keep in mind though that magnesium must be in the proper ratio to be used correctly. It’s important to be mindful of getting calcium from synthetic sources that are low in magnesium.

Vitamin K is also important for calcium synthesis, as it helps keep calcium in bones and out of arteries and muscles. Great sources include dark leafy greens, grass-fed butter, chicken livers and natto (a form of fermented soybeans).

Aside from getting enough of these nutrients, you may also want to consider limiting the amount of grains you eat. Grains are high in phytic acid, which can inhibit proper calcium uptake.

The bottom line: Calcium is ineffective without magnesium, vitamin K, and vitamin D. Eating too many grains can make calcium absorption more difficult as well.

Why Calcium Supplements Are Not the Answer

Since it seems so complicated to get enough calcium without dairy every day, you might be tempted (like I was) to try calcium supplements. However, it seems like that’s not a great choice. (Here’s why.)

Calcium supplements ups your risk of ingesting too much calcium. This can lead to increased risk of kidney stones, heart disease, and more.

As Chris Kresser explains, supplemental intake of calcium can be problematic, but dietary intake of calcium is considered safe and healthy:

Beyond being ineffective for bone health, calcium supplements are associated with some pretty serious health risks. Studies on the relationship between calcium and cardiovascular disease (CVD) suggest that dietary intake of calcium protects against heart disease, but supplemental calcium may increase the risk. A large study of 24,000 men and women aged 35–64 years published in the British Medical Journal (BMJ) in 2012 found that those who used calcium supplements had a 139% greater risk of heart attack during the 11-year study period, while intake of calcium from food did not increase the risk. A meta-analysis of studies involving more than 12,000 participants also published in BMJ found that calcium supplementation increases the risk of heart attack by 31%, stroke by 20% and death from all causes by 9%.

To be safe, calcium should be consumed from real food sources and not synthetic supplements or artificially fortified foods, like orange juice (where the synthetically added amount of calcium just settles to the bottom of the carton anyway).

Non-Dairy Sources of Calcium

While dairy is known to be a good source of calcium, there are many people who are lactose intolerant, allergic, or otherwise sensitive to dairy. In fact, it is estimated that 65% of the human population has a reduced ability to process dairy beyond infanthood.

Fortunately, there are lots of nutritious ways you can get calcium without dairy. Here are some of the best sources of calcium — and they’re all budget-friendly!

Bone Broth

Bone broth is a great source of calcium and many other minerals, and it’s so easy to make (but if you’re looking for a store-bought version, I recommend this one!) Broth made from healthy bones also contain amino acids that are great for other areas of your health, including digestion, skin, nervous system and joints.

Broth can be made from chicken, beef, lamb, bison, or even fish bones for just pennies a cup. Slow simmering the bones for long periods is best, as it allows the calcium and other minerals to dissolve into the water. As the Weston A Price Foundation puts it:

Science validates what our grandmothers knew. Rich homemade chicken broths help cure colds. Stock contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulphur and trace minerals. It contains the broken down material from cartilage and tendons–stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain.

Fish With Bones

Fatty fish, especially those with the bones still intact, contain an impressive calcium content, and absorb easily. Canned fish like salmon and sardines are an easy and inexpensive way to get your fill, since the bones become soft and edible during the canning process. Just be sure to buy BPA-free tins and cans whenever possible!

I know, you might have just wrinkled your nose in disgust at the thought of eating whole sardines, but as Diane of Balanced Bites so perfectly put it:

Y’all need to put your big boy or girl pants on, get a tin of wild sardines, grab some sea salt and lemon or hot sauce, and DIG IN.

One six-ounce serving of canned wild salmon has over 110 milligrams of absorbable calcium and canned sardines rank about the same (or higher). Since these foods are also a good source of vitamin D, they enhance digestion of the calcium and make it more usable.

(If you’re curious, I get my salmon and other seafood from Vital Choice, and sardines from Thrive Market (the Thrive Market brand).

Dark, Leafy Greens

Dark leafy greens are another great dietary source of calcium and are probably your best bet if you’re vegan. However, not all leafy greens are created equal. Collard greens, turnip greens, bok choy, kale, and broccoli all ranked high as absorbable sources of calcium.

Dark leafy greens are also great sources of folate, vitamins A, C, E and K, and B-vitamins. Jonathan Bailor, author of The Calorie Myth, is fond of saying that if you make no other changes in your diet, you will see positive results just from adding a few extra servings of green leafy vegetables a day.

If you’re looking for dietary program to follow that doubles (or triples?) your veggie intake, I highly recommend the Wahls Diet Protocol because of her emphasis on vegetables en masse.

Getting Calcium… Without Dairy

Whether you’re allergic to dairy or just trying to avoid it for your own personal health reasons, there are plenty of ways you can get enough calcium without dairy. Supplementing is not necessary! Just make an effort to eat plenty of calcium-rich foods like broth, fish with bones, veggies (especially the green leafy kind), and other healthy sources of fats, protein, and probiotics as part of a varied diet.

While the above suggestions worked great for my family and me, keep in mind that I’m not a doctor and can’t tell you what your individual needs are. Be sure to check in with a health professional to get your nutrient levels checked and to discuss the best calcium sources for you.

This article was medically reviewed by Dr. Lauren Jefferis, board certified in Internal Medicine and Pediatrics. As always, this is not personal medical advice and we recommend that you talk with your doctor or work with a doctor at SteadyMD.

Do you eat dairy? Do you try to get your calcium in other ways? Share below!

Sources:

Chesnut III, C. H., Silverman, S., Andriano, K., Genant, H., Gimona, A., Harris, S., … & Moniz, C. (2000). A randomized trial of nasal spray salmon calcitonin in postmenopausal women with established osteoporosis: the prevent recurrence of osteoporotic fractures study. The American Journal of Medicine, 109(4), 267-276.

Curhan, G. C., Willett, W. C., Rimm, E. B., & Stampfer, M. J. (1993). A prospective study of dietary calcium and other nutrients and the risk of symptomatic kidney stones. New England Journal of Medicine, 328(12), 833-838.

Hsu, D. J., Lee, C. W., Tsai, W. C., & Chien, Y. C. (2017). Essential and toxic metals in animal bone broths. Food & Nutrition Research, 61(1), 1347478.

Lansdown, A. B. (2002). Calcium: a potential central regulator in wound healing in the skin. Wound repair and regeneration, 10(5), 271-285.

Lönnerdal, B. O., Sandberg, A. S., Sandström, B., & Kunz, C. (1989). Inhibitory effects of phytic acid and other inositol phosphates on zinc and calcium absorption in suckling rats. The Journal of nutrition, 119(2), 211-214.

Lucas, A., Brooke, O. G., Cole, T. J., Morley, R., & Bamford, M. F. (1990). Food and drug reactions, wheezing, and eczema in preterm infants. Archives of disease in childhood, 65(4), 411-415.

Malde, M. K., Bügel, S., Kristensen, M., Malde, K., Graff, I. E., & Pedersen, J. I. (2010). Calcium from salmon and cod bone is well absorbed in young healthy men: a double-blinded randomised crossover design. Nutrition & metabolism, 7(1), 61.

on Diet, C., & National Research Council. (1989). Minerals. In Diet and Health: Implications for Reducing Chronic Disease Risk. National Academies Press (US).

Polonsky, T. S., McClelland, R. L., Jorgensen, N. W., Bild, D. E., Burke, G. L., Guerci, A. D., & Greenland, P. (2010). Coronary artery calcium score and risk classification for coronary heart disease prediction. Jama, 303(16), 1610-1616.

Siebecker, A. (2005). Traditional bone broth in modern health and disease. Townsend Letter for Doctors and Patients, (259-260), 74-82.

Titchenal, C. A., & Dobbs, J. (2007). A system to assess the quality of food sources of calcium. Journal of Food Composition and Analysis, 20(8), 717-724.

Wasserman, R. H. (2004). Vitamin D and the dual processes of intestinal calcium absorption. The Journal of nutrition, 134(11), 3137-3139

Source: https://wellnessmama.com/18369/calcium-without-dairy/

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youreghanamissme · 7 years ago

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Carol Getting Married, Or Coming to America

8/14/17

My trip to America in a nutshell: Holly (the cat) hops onto my lap as I sit on the porcelain throne, scrolling through my Facebook news feed.

It's recommended that y'all put Calvin Harris' Funk Wav Bounces Vol. 1 in the background while reading forward. That album has been giving me life the past month and is somehow emblematic of this post.

Mona and I at Target. Initially, we tried the headbands on ironically, but then we kept wearing them around Target as we looked at stuff we didn’t need. When we got to the register, we bought them for their sentimental value.

Adhering to the better judgment and insistence of a trusted friend, I took half an Imodium (anti-diarrheal pill) before my 14-hour journey from Tamale to Accra, and booooy was that rough but so, so necessary. I had been running (Ghana speak for recurrent diarrhea) for a week prior. Being a kitty-corner from a toilet/latrine was not just necessary; it was equal parts redemption and self-preservation. And while that plug kept my pride intact on the bus, it nearly made me want to commit seppuku. Accra was the same as usual: foreign to me (as a northerner), expensive, and awkward. Highlight of being in Accra two days before my flight: I got my (seven) cavities taken care of. Lowlight: half of those fillings chipped away or fell out entirely in America. Oh, Ghana.

My flight to Paris was an adventurous one. Without going into too many details, I sort of held up the flight. But only by no more than 5-10 minutes! And it wasn't really my fault!! The flight attendants blew the whole ordeal out of proportion, even going so far as talking smack about me—in my presence—in French. They probably needed to take half a chill pill. We got to our destination on time, and I don't regret what I did. Don't worry—it was neither illegal nor immoral.

Paris to San Francisco was one of my worst experiences to date. I felt restless. My body was tense, my neck was killing me, and I was in the thick of a four-seat row. It didn't help that European airline food is leagues better than what I had been eating lately, and I was losing the fight to reject free brie cheese, butter, and ice cream en route. Lactose intolerance, be damned!

My three week stay in America was split between San Jose and San Francisco, my parents' home and my sister's/BIL's house. I no longer had my apartment in Oakland, and while my friends and former flat-mate were more than willing to let me crash at their place, I felt a little weird about it. They had real jobs and some had real families, and I didn't want to loaf around on netflix all day in front of them... which is what I often did in San Jose. Hours and hours spent catching up to beloved shows and binging on ice cream, cake, chips (party size), and cookies. I gained about 7lbs by the time of the wedding, two days before my return to Ghana. Most of my SJ friends didn't live in the area anymore, and even if they had stayed to reside in the 4-0-8, we had drifted apart so that a lot of what we did together was reminisce. I spent as much of my free time as possible meeting up with old friends in Oakland and San Francisco. For those who have yet to revisit America, here's what's up:

Hawaiian poke bowls are now a thing

There are now many apps to have food delivered to you. Be the recluse you aspire to be!

Boba tea has expanded into the mainstream, something us Asian-Am's have known and drank for years

Kick-boxing-ballet is on the rise

Homelessness has increased significantly in the bay area

You can order your weed online and have it delivered to you via a phone app (in CA, at least)

Coming to America was... weird. It wasn't too much of a culture shock. Maybe because it takes a lot to faze me; maybe because I've gotten some pre-America exposure to department stores and grocery markets in Accra, but having set prices was oddly comforting. No more haggling over a couple Cedis and wondering if I got a fair price or an inflated foreigner price. And the American merchandising of consumer products? Alarming, alienating. I never realized how greatly consumerism and commercialism ruled Americana. Or how courtesy is a real form of currency.

I watched a YouTube video one day that convinced me I needed to go buy, or at least check out, some LUSH products because they were all natural and good for you and better for workers and the environment (1: covert advertising). I went to a LUSH store in San Francisco, and the people were all so nice and accommodating, if not a little too eager to have me sample something (2: everyone is kind of fake-nice in USA, but I know everyone is good people, especially retail workers. I've been there; I've done that). The store smelled divine; the products seemed truly high-quality. And then I looked at the prices. Holy Jesus, Mother of Mercy, and the ineffable Buddha. FUCK. Those prices were eye-gougingly high. But then it is America. And then I converted the costs into Ghana Cedis—something I had to intentionally prevent myself from doing as my vacation continued to preclude a moral quandry at every run to CVS—and I felt like an asshole. I then spent the next hour musing in the small shop to look for the cheapest thing to buy (3: because manners matter in America, and they were all SO nice. I didn't want to be one of those people who actually talked to the workers, stayed forever, and then left without buying anything. This is why I can never work in a book store, no matter how romantic and cool it seems... and how much I want a 10% employee discount). I left the store with a shampoo bar I could use but didn't really need. I won't reveal the cost, but rest assured that for the same price, I could have bought three shampoo bars on Amazon.

And that's another thing: Amazon! The paragon of consumerism in America! I am critical of it all, but I can't deny that I'm in it; they have me, my wallet, and my soul. Disregard my rants as I lather my tresses with my new sea salt LUSH shampoo bar. And you know what? It feels really fuckin' good, and it does voluminize my hair, I think...

Y'know, I feel like something of a celebrity in Ghana. I'm a foreigner and a novelty and most strangers want to be my friend. Why, the kids scream my name—“Deeshini! Deeshini! Deeeeeshini!!”—everywhere I go in the village. And while I didn't have the same A-lister power in America, a lot of people did want to meet me. I felt like the Queen-motherfucking-Bee in a teen movie. It sucked that I couldn't hang out with everyone since conflicting schedules and locale were an issue, but for the folks that I was able to see and spend some time with, I am so grateful and thankful. It meant more to me than I can articulate.

Since I've been gone, my friends got engaged/married, are making strides in the pursuit of their dream careers, and evolving into cooler versions of themselves (and they were already pretty dope creatures). I love all of that. We talked lives, marriages, politics, failed connections, social unrest, self-discovery, and all the minutiae over good beer and better food. That's mostly what I did: enjoy the best food (Thai food, Vietnamese che (desserts), sushi, smoked salmon, burritos, cream donuts, STRAWBERRIES and PEACHES and CHEESE #sighpies ...and PIE. All the pies, yespleasethankyoumuch) with high-quality company and drink my weight in liquor. I was reminded how lucky I was to not have to drink Club beer (aka Bud Light's even less impressive cousin) for another three weeks. Don't get me wrong—Club will do, but why drink Club when you can have a Rasputin? Or a quality IPA?

My sister and Nathan (BIL), bless their hearts, had a few crates of beer available at their wedding. I drank a few Anchor Steams to calm my nerves before my sister-of-the-bride speech. I wasn't drunk, but I got the hiccups anyway. The speech itself was worse than a train-wreck. It was a dumpster fire that somehow rolled down the street. I wish I could have also left the building and escape onto the streets of SF.

...Okay, no, I didn't. But I ended up ugly-crying/ bawling the whole way through... to the point where my sister AND our father told me, 30 seconds in, that I didn't have to finish what I had to say. I wanted to though; I'm no quitter! And especially not on a night that would be remembered for the rest of my sister's life!

Well, I tell you what, neither she nor the other 340-plus guests will forget the night I read my speech—something that should have been one minute but took three instead—through tears, frequent mucus snorting, and awkward pauses into a microphone. By the way, my mess was not only filmed on camera for future generations' sake, it was also live-broadcasted for all the guests on the mezzanine to see since they didn't have ground-floor views. So much for all that expensive make-up. It washed away in three minutes. I didn't think I'd cry. That's the problem. I should have known better. I'll cry at anything, even a drop of a hat if it happened in a way I deem poetic.

It wasn't something I shed a tear over, but seeing family was a huge joy of being back home. Carol's wedding became the impetus for the reunion of my paternal cousins. They hail from all over the world—Paris, Portland, Calgary, Vancouver, Montreal, LA, New York. It was pretty cool. Some cousins I had never met before, and for others, it had been at least a decade since we were in the same room. I knew it meant a lot to my dad that several of his siblings made it to the wedding. He hadn't seen some of them in almost two decades. I don't think I would ever want to let that happen with Carol. Reuniting with my maternal cousins was something that I was also fortunate to do. I'm lucky I had cousins to grow up with; I know that's not the case for a lot of people. A lot of them had moved northward, towards Sacramento, as the Bay Area became too expensive to live in. It had been such a long time since I sat down and talked to the few that were in my age range. And on top of that—the baby cousins were no longer babies! Now they were in high school and finishing college, and I wondered to myself where did the years go?

The rest of the wedding banquet was bomb-diggity. There was a photo booth with props. Music was on point (leave it to my BIL to play the theme song to COPS at his wedding). The in-laws are Chinese, so of course we had a Traditional Chinese Ten-Course Meal. Yumsville, population: Diana. I ate until I couldn't eat anymore. Best part was the cake. I even ate other people's uneaten and half-eaten slices left on their tables as they headed home. Want not, waste not—cream and all!

By the end of the night, I was walking barefoot as I could no longer walk in those four inch heels that prevented my dress from dragging more on the floor than it did. My mom has night blindness, and my dad has avoided driving on the freeway for the past 15 years. It was up to me to drive us all and a fellow bridesmaid back to San Jose that night. It was a little nerve-wracking as I had only driven once before while being back, but it all went fine. Maybe driving is one of those things you don't really forget, like riding a bike.

Most of my time in America was spent before the wedding. Really, the whole point was to make sure my ao dai (one of my bridesmaid's dresses; an ao dai is traditional Vietnamese garb for gals) fit. I came back as early as I could to have alterations made in case the measurements I gave my sis didn't work out. I also wanted to help out with pre-wedding prep. While we never did go to the tailor before the wedding due to laziness (it fit, thankfully), I was glad to assist with the flowers and some small tasks.

When I was preparing to leave for America, I just couldn't wait to return to Ghana. I had work to do; a life to get back to with a purpose, but by the end of my stay, I wish I had more time to spend with my parents. They look older, more tired. I'm still in the selfish phase of my life: the unsparing twenties where hedonism is the choice idea, responsibilities feel better suited for my 30's, and I have few qualms about being an ocean away from my ma and dad. Good news is that they're both more or less retired now. Better news is that our relationship, no matter how frigid or awkward, is improving. They spent most of my time in America running around getting the house ready for the wedding. We're not Christians, so the house was renovated and the backyard landscaped to be presentable for the ceremonies—the American one (an officiant... who happened to be my sis' bff and a fellow bridesmaid!) and the Vietnamese/Chinese one (tea ceremony... where the groom's side of the family comes into the house in a procession, dowry-like gifts in hand)—at home. I was humbled by the tea ceremony, with all its intricate formalities and greetings and ancestral acknowledgment. I wondered quietly to myself: “Wow. This is a lot of bowing and citation to this person and that person... and who is that guy? I don't even know who they're talking about, but everyone else seems to. Will any of us second-generation American kids know how to guide each other through another tea ceremony when everyone from the old country has passed?” I'm sure my cousins and I will manage, somehow, but it did make me hyper-aware of how disassociated I feel from my Vietnamese culture sometimes. Not quite American enough for America, and not Vietnamese enough for the Vietnamese... It's sometimes a kind of limbo being the child of immigrants. Just a thought.

I think when everything was all over and everyone could finally breath a sigh of relief, both my parents and I regretted not spending quality time together. I say so because my dad said it indirectly. It's unfortunate, and I understood. I was in the same boat: the only reason I was even back was because of the wedding! My parents... they're old school. They didn't grow up hearing their parents say “I love you.” A roof, plentiful food, and all necessities met (and a few gratuitous material pleasures here and there) meant love. I'm learning more and more about how they communicate all the time, and I'm learning more about their lives too. They didn't like talking about it when I was little. I think it's an immigrant/ refugee thing. I've heard similar situations amongst friends and family. But the older I get, I think the more comfortable they feel about detailing their lives and all the struggles within it. It's the same for myself too. I'm learning more about the way I express myself—feelings, thoughts, friendship, and all. And I'm trying harder to communicate with them. It's humbling to realize how we will always be discovering more facets of ourselves. I can't wait to know what I will know and feel how I will feel at 40. In the meantime, I need to call home more.

#peacecorps #howiseepc #ghana #america #cultureshock #lush #asian-american #bayarea #target

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i-am-obscuram · 5 years ago

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Health Food Hypocrisy: The Truth Behind Losing Fat Part 3

This is the third part of the series on losing weight and keeping it off. In part 1 we discussed that there’s no such thing as a “one size fits all” dietary program as there are many factors when it comes to weight-loss. Part 2 addresses the frequently overlooked question of “Is it fat or inflammation?” Highlighting issues of allergies, intolerances, foods that cause inflammation, and how to diagnose them.

*Disclaimer: Always, consult your medical professional, do not consider this as medical advice! I am not an MD and I am not aware of your specific medical conditions, the information here is from the findings of my personal journey and research. If this is helpful to you, please consider contributing to Obscuram. Here's the facts behind those over hyped, over priced health food crazes that can end up doing more harm than good. Learn how to read a nutrition label, what it all means and what you can do to make better choices for your health and wallet. Be forewarned I’m about to open a can of reality on the health food industry, sorry not sorry.

Many sources agree on ditching processed foods from your diet, but then these products come along, they’re processed yet marketed as being the new perfectly healthy thing to eat! They’re expensive, really making your health and weight loss plan out to be something only the rich can afford; causing another blow to your self-esteem, and the worst part is… its all bullsh*t! As I mentioned previously in part 1 that even Oprah has had her struggles with her weight, but still hasn’t discovered combining all the factors necessary to successfully keep the weight off. That’s a clear sign that it’s not at all about money! Where do you begin on deciding what products are really healthy and what are not?

Read Nutrition Labels

Be sure to read the nutrition facts, especially if you want to limit calories, carbohydrates, sugar, salt, fat etc. Just as important are the ingredients listed especially when you have diagnosed allergies or intolerances as mentioned in part 2. If you don’t know what something listed is, either avoid the product or take the time to do a bit of research. The other day my daughter sampled a vegan product at a local grocery store and wanted it immediately, so we looked at the label which had fairly simple ingredients until one of the last ones which was nisin - not to be confused with niacin which is Vitamin B3 and a common ingredient added in fortified foods such as processed white flour. Nisin, is a substance produced by bacteria strain called Lactococcus lactis, that inhibits the growth of other strains of bacteria, preventing the product from going bad, or making it “shelf stable.” It is considered naturally derived and generally regarded as safe. That’s great, it’s lab grown “all natural,” yet the first question that came up is, “how does this affect or impact the beneficial bacteria in your digestive system?” Supposedly it doesn’t, but that’s from a manufacturer without a study attached to back up the claim. I’m going to go with my gut and avoid the product.

Avoid Health Food Hype

There are many health foods that make grandiose claims such as agave, touted as raw and low glycemic when it’s actually heated, processed, and although low on the glycemic scale at 30 its not advised for diabetics as it is straight fructose “Agave contains even more fructose than high-fructose corn syrup...The reason that high-fructose corn syrup gets such a bad rap is that it is metabolized differently than glucose. Fructose is metabolized by the liver: When the liver gets overloaded with fructose, it turns excess fructose into fat. Some of the fat can get trapped in the liver, contributing to a condition called fatty liver. Large amounts of high-fructose corn syrup have been linked to chronic diseases such as non-alcoholic fatty liver disease, insulin resistance, metabolic syndrome, obesity, and type 2 diabetes.”

Low calorie, no sugar Sweeteners

Thinking about switching to those low calorie, no sugar sweets? Think again. “Many seemingly healthy foods, such as protein bars and breakfast cereals, are labeled "sugar-free." Yet they contain dextrose, maltose, corn syrup, fruit juice concentrate and other hidden sugars. In fact, about 74 percent of packaged foods contain caloric sweeteners, according to a November 2012 report published in the Journal of the Academy of Nutrition and Dietetics.” See the image below for some common sweeteners to avoid. *Note that xlylitol actually has some health benefits with its potential drawbacks. Better sugar options include coconut sugar/coconut syrup, dates in moderation, and the no carb zero calorie, whole leaf powdered stevia - as noted below the extracts either contain dexterose or dairy derived lactose. Whole leaf Stevia powder can have a bitter flavor, there’s a bit of a learning curve to counter that and I find it best heated in tea or coffee.

vegan foods

Pre-made processed vegan foods, meals and meat replacement products are highly processed, contain a lot of sodium, sugar, and really should be limited or avoided. I’m mostly vegan and I tend to use a marinated tempeh (fermented soy product) or make my own seitan to replace meats. Seitan is not advised for those with gluten allergies, sensitivities or celiac diasese. I avoid tofu and non-fermented soy products as much as possible due to the estrogen hormone mimicker or phytoestrogen.

gluten-free

For those with gluten allergies, sensitivities or celiac diasese, there are now plenty of gluten free replacements! One of the newer ones on the market are made with cassava flour, also known as yuca. Here’s the downsides though it’s fairly nutritionally deficient with saponins and phytates blocking absorption, has more carbs and calories than ultra processed bleached white flour, and if not prepared correctly it’s highly toxic as it contains cyanide. “It is essential to peel cassava and never eat it raw. It contains dangerous levels of cyanide unless a person cooks it thoroughly before eating it.” A better option is garbanzo flour, also known as besan or gram flour in Indian markets where you will find it at a better price point. There are some tricks to using it for optimal texture and flavor. Other options include the pricier almond and coconut flours.

alkaline water

What about the alkaline water hype at $2 per gallon or more? Alkline water may actually aid in weight loss! Yet there’s still deception on this as its really easy and inexpensive to make, and you likely have all of the ingredients at home already.

1/4th teaspoon Baking Soda added to 1 Gallon of filtered water = alkaline water. Be sure to lower your salt intake to accommodate the addition of sodium present in baking soda. Also know that the store bought bottled alkaline water may not retain a shelf stable alkalinity.

Better Practices

Now that you feel like you cant eat anything, just do your best to remove the worst foods from your diet and replace them with healthier options. For example replace potato chips with nuts, seeds, carrots, bell peppers, or sugar snap peas. Other snack options include a banana or apple with a nut or seed butter; all of these suggestions are also great for a grab-and-go lifestyle. Ease your way into it and consider cooking or incorporating salads at home, as the payoff is well worth it. On the next post we will get into why mental health plays a major part in weight gain or preventing weight loss.

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lopezdorothy70-blog · 6 years ago

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Comforting Shiitake Mushroom Soup

Recipe From Mercola.com Reader Jen

When you're too busy to whip up a complicated meal or if your pantry runs out of the essentials, a warm bowl of soup never fails. There are numerous ways to prepare soups, and you can use almost any ingredient on hand. Got fresh shiitakes? Then you must try this quick and easy shiitake mushroom soup recipe by Mercola.com reader Jen.

Packed with nutrients that may help boost your immunity, shiitakes give this soup an earthy flavor that can easily be paired with side dishes or main meals. Even your leftover chicken or turkey will be put to good use as you remake it as a broth for a meaty taste.

Shiitake Mushroom Soup Makes: 3 cups Prep time: 3 minutes Cook time: 10 to 15 minutes

Ingredients:

3 tablespoons Dr. Mercola's coconut oil 1 tablespoon organic grass fed butter 1/2 cup red onion, diced 1/2 cup carrots, diced 6 to 8 cloves garlic, diced 10 ounces fresh shiitake mushrooms, sliced 16 ounces turkey drippings, or organic chicken or turkey broth Dr. Mercola's Himalayan salt, to taste pepper, to garnish parsley, to garnish

Procedure:

Heat oil and butter in a medium stockpot over medium to high heat.

Add onions, carrots and garlic.

Sauté until onions become translucent and the carrots soften.

Add shiitakes and continue to sauté until mushrooms release their juices and the mixture becomes watery.

Add broth and bring to a low simmer for 10 to 15 minutes.

Once the soup has simmered, use an immersion blender or stand blender to puree the soup until no lumps remain. Add salt to taste.

Serve piping hot with desired garnishes.

Help Boost Your Immunity With Shiitake Mushrooms

Shiitake mushrooms (Lentinus edodes) are one of the most commonly consumed mushrooms in the world, accounting for 17 percent of global mushroom consumption. Shiitakes deliver various health benefits, including an immunity boost when regularly consumed. In a 2011 study, participants who consumed shiitake mushrooms for four weeks were found to demonstrate improvements in their gamma delta T-cells and inflammatory proteins, which not only boosted their immune system, but also lessened their risk of inflammation.

A 2015 study also found that they help improve cell production and increase secretory immunoglobulin A (sIgA) production, which may lead to a better and more stable gut immunity. Shiitake mushrooms may also help improve your immune system and quality of life as you undergo chemotherapy. Additionally, extracts of these fungi contain carbohydrates, protein, phenolic compounds and lignin digest that aid in numerous physiological activities. They were found to exhibit antioxidant activity that may help fight against various human diseases and alleviate paracetamol-induced liver damage. Some of the nutrients found in shiitake mushrooms are:

Protein

Fiber

Calcium

Magnesium

Potassium

Niacin

Folate

Vitamin D

When buying mushrooms, choose those that have been organically grown without pesticides, as they absorb and concentrate whatever they grow in, for better or worse. Mushrooms are known to concentrate heavy metals and other pollutants, so organic, pesticide-free growing conditions are important.

If your area's weather conditions permit, you may also grow your own mushrooms to be sure of their safety and freshness. If you keep them as a staple, dried shiitakes may also be an alternative to fresh mushrooms, which may give the soup a deeper flavor. Soak them in hot or boiling water, wait for at least 20 minutes, and then gently squeeze out the excess water.

Whether store-bought or harvested from your garden, unused mushrooms must be placed inside a loosely closed paper bag and refrigerated as soon as possible. Also, remember that they will dry out and lose weight when stored for a long time, so it's best to consume them when they're fresh.

Why You Should Use Organic Free-Range Chicken or Turkey Broth

Aside from their nutritional benefits, free-range poultry like chicken and turkey can add a rich flavor to dishes even if only their leftover bones, meat and drippings are used. Turkey boasts a number of nutrients including protein, calcium, phosphorus, niacin, vitamin A and vitamin D. The gelatin found in the cartilages and bones of turkey may help minimize the effects of osteoarthritis and osteoporosis, as found by a 2000 study. It is generally safe to consume, making it an effective agent for long-term consumption. Glycine, an amino acid found in gelatin, was also found to have a calming effect that may help you sleep.

On the other hand, organic chicken contains a higher amount of omega-3 fatty acids and is less likely to cause illnesses compared to factory farmed chickens, which can harbor dangerous pathogens like enterococcus, E. coli, campylobacter, klebsiella pneumonia and staphylococcus aureus.

Instead of buying, you can also make homemade turkey broth, which I highly recommend. You will be able to maximize the benefits mentioned if you use organic turkey or chicken that has the American Grassfed Association's grass fed label. This ensures that the poultry you purchased went through a healthy and humane treatment, is raised on pasture and fed only grass and forage, meets consumer expectations on grass fed products, is not treated with antibiotics or growth hormones and is raised on American family farms. Organic free-range poultry may also be tastier because of the natural food sources.

7 Shiitake Mushroom Soup Cooking Tips

Cooking soups may require various techniques depending on your ingredients, but for this mushroom soup recipe, here are a few tricks to make it the best possible:

Instead of using regular table salt that is processed and may contain additives, season your dishes with Himalayan salt. It contains naturally occurring trace minerals that are essential for healthy bones, fluid balance and overall health. Because Himalayan salt usually has larger crystals and is saltier, you may use smaller amounts to achieve your desired taste.

To soften carrots, boil them whole with their skins intact to retain most of their nutrients. Chop or slice them once they're cooked.

Choose organic onions instead of the conventionally grown ones because their flavonoid levels and antioxidant activity are higher.

Crush the garlic and wait five to 10 minutes before cooking to delay the loss of its antiplatelet activity.

Dr. Steven Gundry, author of "The Plant Paradox: The Hidden Dangers in 'Healthy' Foods That Cause Disease and Weight Gain," recommends using MCT oil instead of coconut oil if you have a leaky gut to avoid complications due to coconut oil's lauric acid content.

If grass fed butter is unavailable or if you are lactose intolerant, you may use organic and grass fed ghee or clarified butter, which is just as healthy and flavorful.

To avoid the absorption of excess water, rinse mushrooms before slicing them, and then pat them dry using a paper towel. Do these right before cooking them.

0 notes

paullassiterca · 6 years ago

Text

Comforting Shiitake Mushroom Soup

Recipe From Mercola.com Reader Jen

When you’re too busy to whip up a complicated meal or if your pantry runs out of the essentials, a warm bowl of soup never fails. There are numerous ways to prepare soups, and you can use almost any ingredient on hand. Got fresh shiitakes? Then you must try this quick and easy shiitake mushroom soup recipe by Mercola.com reader Jen.

Shiitake Mushroom Soup Makes: 3 cups Prep time: 3 minutes Cook time: 10 to 15 minutes

Ingredients:

3 tablespoons Dr. Mercola’s coconut oil 1 tablespoon organic grass fed butter ½ cup red onion, diced ½ cup carrots, diced 6 to 8 cloves garlic, diced 10 ounces fresh shiitake mushrooms, sliced 16 ounces turkey drippings, or organic chicken or turkey broth Dr. Mercola’s Himalayan salt, to taste pepper, to garnish parsley, to garnish

Procedure:

Heat oil and butter in a medium stockpot over medium to high heat.

Add onions, carrots and garlic.

Sauté until onions become translucent and the carrots soften.

Add shiitakes and continue to sauté until mushrooms release their juices and the mixture becomes watery.

Add broth and bring to a low simmer for 10 to 15 minutes.

Once the soup has simmered, use an immersion blender or stand blender to puree the soup until no lumps remain. Add salt to taste.

Serve piping hot with desired garnishes.

Help Boost Your Immunity With Shiitake Mushrooms

Protein

Fiber

Calcium

Magnesium

Potassium

Niacin

Folate

Vitamin D

If your area’s weather conditions permit, you may also grow your own mushrooms to be sure of their safety and freshness. If you keep them as a staple, dried shiitakes may also be an alternative to fresh mushrooms, which may give the soup a deeper flavor. Soak them in hot or boiling water, wait for at least 20 minutes, and then gently squeeze out the excess water.

Why You Should Use Organic Free-Range Chicken or Turkey Broth

Instead of buying, you can also make homemade turkey broth, which I highly recommend. You will be able to maximize the benefits mentioned if you use organic turkey or chicken that has the American Grassfed Association’s grass fed label. This ensures that the poultry you purchased went through a healthy and humane treatment, is raised on pasture and fed only grass and forage, meets consumer expectations on grass fed products, is not treated with antibiotics or growth hormones and is raised on American family farms. Organic free-range poultry may also be tastier because of the natural food sources.

7 Shiitake Mushroom Soup Cooking Tips

Cooking soups may require various techniques depending on your ingredients, but for this mushroom soup recipe, here are a few tricks to make it the best possible:

To soften carrots, boil them whole with their skins intact to retain most of their nutrients. Chop or slice them once they’re cooked.

Choose organic onions instead of the conventionally grown ones because their flavonoid levels and antioxidant activity are higher.

Crush the garlic and wait five to 10 minutes before cooking to delay the loss of its antiplatelet activity.

Dr. Steven Gundry, author of “The Plant Paradox: The Hidden Dangers in ‘Healthy’ Foods That Cause Disease and Weight Gain,” recommends using MCT oil instead of coconut oil if you have a leaky gut to avoid complications due to coconut oil’s lauric acid content.

If grass fed butter is unavailable or if you are lactose intolerant, you may use organic and grass fed ghee or clarified butter, which is just as healthy and flavorful.

To avoid the absorption of excess water, rinse mushrooms before slicing them, and then pat them dry using a paper towel. Do these right before cooking them.

from Articles http://articles.mercola.com/sites/articles/archive/2019/01/06/shiitake-mushroom-soup-recipe.aspx source https://niapurenaturecom.tumblr.com/post/181762565391

0 notes

jerrytackettca · 6 years ago

Text

Comforting Shiitake Mushroom Soup

Recipe From Mercola.com Reader Jen

Shiitake Mushroom Soup Makes: 3 cups Prep time: 3 minutes Cook time: 10 to 15 minutes

Ingredients:

Procedure:

Heat oil and butter in a medium stockpot over medium to high heat.

Add onions, carrots and garlic.

Sauté until onions become translucent and the carrots soften.

Add shiitakes and continue to sauté until mushrooms release their juices and the mixture becomes watery.

Add broth and bring to a low simmer for 10 to 15 minutes.

Once the soup has simmered, use an immersion blender or stand blender to puree the soup until no lumps remain. Add salt to taste.

Serve piping hot with desired garnishes.

Help Boost Your Immunity With Shiitake Mushrooms

Protein

Fiber

Calcium

Magnesium

Potassium

Niacin

Folate

Vitamin D

Why You Should Use Organic Free-Range Chicken or Turkey Broth

7 Shiitake Mushroom Soup Cooking Tips

Cooking soups may require various techniques depending on your ingredients, but for this mushroom soup recipe, here are a few tricks to make it the best possible:

To soften carrots, boil them whole with their skins intact to retain most of their nutrients. Chop or slice them once they're cooked.

Choose organic onions instead of the conventionally grown ones because their flavonoid levels and antioxidant activity are higher.

Crush the garlic and wait five to 10 minutes before cooking to delay the loss of its antiplatelet activity.

If grass fed butter is unavailable or if you are lactose intolerant, you may use organic and grass fed ghee or clarified butter, which is just as healthy and flavorful.

To avoid the absorption of excess water, rinse mushrooms before slicing them, and then pat them dry using a paper towel. Do these right before cooking them.

from http://articles.mercola.com/sites/articles/archive/2019/01/06/shiitake-mushroom-soup-recipe.aspx

source http://niapurenaturecom.weebly.com/blog/comforting-shiitake-mushroom-soup

0 notes

jakehglover · 6 years ago

Text

Comforting Shiitake Mushroom Soup

Recipe From Mercola.com Reader Jen

Shiitake Mushroom Soup Makes: 3 cups Prep time: 3 minutes Cook time: 10 to 15 minutes

Ingredients:

Procedure:

Heat oil and butter in a medium stockpot over medium to high heat.

Add onions, carrots and garlic.

Sauté until onions become translucent and the carrots soften.

Add shiitakes and continue to sauté until mushrooms release their juices and the mixture becomes watery.

Add broth and bring to a low simmer for 10 to 15 minutes.

Once the soup has simmered, use an immersion blender or stand blender to puree the soup until no lumps remain. Add salt to taste.

Serve piping hot with desired garnishes.

Help Boost Your Immunity With Shiitake Mushrooms

Protein

Fiber

Calcium

Magnesium

Potassium

Niacin

Folate

Vitamin D

Why You Should Use Organic Free-Range Chicken or Turkey Broth

7 Shiitake Mushroom Soup Cooking Tips

Cooking soups may require various techniques depending on your ingredients, but for this mushroom soup recipe, here are a few tricks to make it the best possible:

To soften carrots, boil them whole with their skins intact to retain most of their nutrients. Chop or slice them once they're cooked.

Choose organic onions instead of the conventionally grown ones because their flavonoid levels and antioxidant activity are higher.

Crush the garlic and wait five to 10 minutes before cooking to delay the loss of its antiplatelet activity.

If grass fed butter is unavailable or if you are lactose intolerant, you may use organic and grass fed ghee or clarified butter, which is just as healthy and flavorful.

To avoid the absorption of excess water, rinse mushrooms before slicing them, and then pat them dry using a paper towel. Do these right before cooking them.

from HealthyLife via Jake Glover on Inoreader http://articles.mercola.com/sites/articles/archive/2019/01/06/shiitake-mushroom-soup-recipe.aspx

0 notes

downtownhomested · 8 years ago

Photo

I love yogurt, and knowing how to make my own homemade yogurt is a skill that provides me with this tasty treat all the time.

I know, I can here you now, “homemade yogurt! I’m not that great in the kitchen!” Well fret not, it is actually very easy if you follow the directions below.

What do you need to make homemade yogurt

1 quart Whole Milk

2 large dollops of natural yogurt with active live bacteria (Okay so you do have to take a trip to the store once).

That’s it for ingredients, nothing fancy. Now below are the instructions for simple healthy homemade yogurt:

Step 1- Add 1 quart of whole milk to a saucepan and heat until small bubbles appear around the outside of the saucepan (but do not boil). Heat milk to about 170 to 180 degrees Fahrenheit. Remove the milk from the heat and allow to cool. Cooling will be quicker if you stand the saucepan in cold water.

Step 2- When the temperature of the milk has dropped to between 110 to 115 F, take out one cup of the milk and add in the the yogurt starter culture. The simplest starter culture to use is one quarter of a cup of plain commercial yogurt (it’s important that it contains live cultures though). Mix in the starter until it has dissolved.

Step 3- Slowly mix your starter combination back into the rest of the milk.

Step 4- Place the mixture into several small, sterilized containers (you can sterilize your containers by simple filling them with boiling water). Then seal the containers tightly.

Step 5- Allow the yogurt to incubate in a warm place to encourage the bacteria to grow. The temperature should be as close to 100 degrees as possible. I usually use my stove with a halogen bulb in place of the standard oven light. You could also place the containers into a bowl of hot water that is just about bearable to the touch.

Step 6- Allow the mixture to sit at this temperature for a minimum of seven hours. After this period of time you should have a container full of mixture that looks similar to custard and smells rather cheesy. It may also have a greenish liquid film over the top. Do not panic, this is exactly what you are looking for, if you get the greenish film, on top, simply skim it off.

Step 7- Experiment with the time that you leave the yogurt. If you leave it for longer than seven hours it will make yogurt that is thicker, and it will have a tangier taste.

Step 8- Place the yogurt into a fridge for several hours to chill. It will keep for up to two weeks and you can save a small amount to use as your culture for the next batch.

Step 9- Remove from the fridge and serve with any variety of jams, preserves, nuts, fruit or honey…delicious! My favorite mix is to put some honey in it, then a little salt, the sweet/salty taste is just simply heaven!

Honestly, making healthy homemade yogurt is just that simple. But each step has some options, and you can choose the ones that best suit you and what equipment you have at home.

The intention behind heating the milk is to kill off all the bacteria that are already there. Even if there are already some “good” bacteria, they may not be the proper ones for making yogurt. For instance, the bacteria that exists in buttermilk will turn cream into creme fraiche, which is like sour cream. And of course, the bad germs we do not want for obvious reasons.

The best method for heating is to use a thermometer while heating the milk on medium-low heat in a sauce pan on the stove. Make sure it gets to 175 degrees at least, and preferably 180 degrees, as you may be measuring a “hot spot”.

Another way is to use a glass container to heat the milk in a microwave. By adjusting the time, volume and power you will eventually learn the proper settings to get the right temperature. Be careful though, as the glass container will be VERY hot when removing it from the microwave.

If you do not have a thermometer (a simple candy thermometer available at most supermarkets and kitchen stores will do the trick) then you can watch for a steady amount of bubbles and a fair bit of steam coming off the milk. You do not need it to be boiling. You should also be able to put your finger in without pain, but it should not be comfortable to leave it in (but make sure it is clean!!).

We now need to let the milk cool down to about 110 degrees before we add the cultures. This is because high heat will kill them (which is what we were doing to the bacteria that were already there). This is only a few degrees above body temperature, so if you do not have a thermometer then you should be able to tell by the fact that a finger dipped into it will be warmed, but not hurt by the milk. If you have ever made a bottle of baby formula or milk, it should be just about that temperature or a little above.

If you want to get the milk to cool down faster, there are three tricks you can try:

First, pouring the milk back and forth between two containers will help because it gets the air into contact with a lot more of the liquid.

Second, dividing it into a few small containers will increase the surface area; the same goes for a wider, shallower container.

Third, a metal object such as a ladle or spoon will help conduct heat out of the milk, but this is a minimal effect.

There are two good sources of good or friendly bacteria (probiotics): a package of yogurt starter, which is usually available in health food stores (although I had trouble recently finding it, but then there is no culture in my town); or a small amount of a previous batch. If you are using yogurt from a previous batch there are two things to take into account: it should not be very old (less than ten days, and preferable no more than five), and doing this too many times in a row runs the risk of other bacteria being included and possibly spoiling the batch. This last effect should be minimal if you make batches frequently, but if this occurs just start with some yogurt starter again.

Another option is to use store-bought yogurt, but bear in mind that not all commercial yogurt has live bacterial cultures. Read the label!

Also, when buying yogurt starter, make sure you do not accidentally get a different culture. There are other products, such as Kefir, that are made in the same manner, so be sure of what you are getting so you are not surprised. (Kefir is good, but it is definitely not the same thing.)

There are 4 methods that are commonly used to “incubate” the yogurt. The first is by using a store-bought machine that will keep the temperature at the optimal point (which is body temperature; after all, that is the temperature at which we expect them to thrive once they get inside of us). But if you do not have one there is no need to run out and get one right away. You can use a double boiler or submersed container in water kept at a mere simmer; a “bain marie” which is the same thing but inside the oven rather than on stove top; and you can even use a thermos! Of course, you will want a wide-mouth thermos to make removing the yogurt easier.

The temperature at this step needs to be in a range that is reasonable; too cold and there will be no growth of the bacteria, too high and the bacteria will be killed. The range is fairly wide, but if you keep the temperature steady and the same every time, then knowing the amount of time to process it will be easier. At the optimal temperature of 100 degrees I find that 4 to 6 hours is best. 4 hours makes a mild tasting yogurt, while 6 is tangier but thicker.

Several Benefits of Homemade Yogurt

Mechanisms

Homemade yogurt is usually crammed with protein but low in calories. High-protein diets will certainly help throughout as the stress loss coming from reducing appetite along with boosting metabolism. the body has lots of energy in order to digest it, increasing the calorie burn from the day. Yogurt is usually filled with vitamins. One serving is a significant source of potassium, phosphorous, riboflavin, iodine, zinc, and vitamin B5 (pantothenic acid). Yogurt also contains B12, which maintains red blood cells and helps keep your nervous system functioning properly. “Vitamin B12 is found mostly in animal products, such as chicken and fish, so strict vegetarians can easily fall short,

Reduced Disease Risks

Women who eat yogurt often have fewer chronic-disease risk factors, which can enhance their quality of life and increase their life expectancy.

Heart Healthy

Another good reason to heart yogurt: “Consuming fat-free and low-fat yogurt may help lower your risk of developing high blood pressure. Special proteins in dairy regulate BP, and high levels of calcium, magnesium, and potassium contribute to the blood pressure-lowering effect.

Check out this post on WebMD to learn more about the health benefits of yogurt.

Craving Control

Protein, abundant in yogurt, helps increase satiety and therefore helps women control their overall calorie intake for healthy weight management.

Yogurt is less difficult to be able to digest as compared to milk.

Many people, who cannot bear with milk, either because of protein allergy or lactose intolerance, those people can enjoy yogurt. The culturing method makes yogurt more digestible than milk.

It’s loaded in calcium

One serving of homemade yogurt contains as much protein as an egg, which means yogurt can help you build a protein-rich diet. Which is the diet I live by, and has helped me lose substantial weight. Protein is very beneficial for maintaining energy all the day.

Besides some great health benefits, you should also try using homemade yogurt in recipes:

Yogurt works as an alternate ingredient in all sorts of recipes. Plain yogurt can take the place of cream in a pinch. You can also alternate a complementary flavor of yogurt for some of the oil or butter called for in a muffin, brownie, or cake recipe. It can replace all of the fat. Check out Bon Appetit for some helpful cooking with yogurt tips.

Homemade yogurt, when made thicker and tangier, can be used in place of sour cream for seasoning your food. I enjoy a dollop on my burritos!

Yogurt increases the intake of calcium and B-vitamins. The lactic acid in the yogurt helps to absorb in the digestion of the milk calcium, women eating yogurt regularly were actually taking with an higher variety involving calories and still dropping fat at the higher rate as compared to their counterparts.

If you want the most benefit from yogurt, prefer the low fat(made with low fat milk), plain, unsweetened kind and flavor it with fresh fruit or honey or eat it on the side of various dishes.

Yogurt is a tasty foodstuff to quench your sweet tooth. It has both stuffing enough to be able to satisfy and low-calorie enough to manage your waistline.

So there you have it, a great recipe for making homemade yogurt and all the reasons you should make it part of your diet. What tips, tricks or advice do you have for homemade yogurt making?

The post Making Homemade Yogurt appeared first on Downtown Homestead.

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