#yeast market by forms

[renubresearch]

Global Yeast Market will reach US$ 10.77 billion by 2030

According to Renub Research, the projected value of the global yeast market is about US$ 10.77 billion via 2030. Yeast, a eukaryotic, microscopic fungus with unmarried oval cells that reproduce through budding, can convert sugar into carbon dioxide and alcohol. It is found in various products, consisting of snack flavorings, bakery objects, alcoholic drinks, meat products, salty foods, sauces,…

[downtroddendeity]

I just watched Glass Onion and I'd seen the Mona Lisa Discourse and the "but hydrogen doesn't work that way" discourse, but I need to know if anyone has brought up the definitely intentional and objectively funniest departure from reality in the movie:

Kombucha is a live culture. That's the whole point- it's why it gets marketed as a probiotic. It's kind of like growing sourdough starter on sweet tea instead of flour. The culture used to ferment it contains yeast that breaks the sugar down into alcohol, but it also contains bacteria that break alcohol down into acetic acid, which is what gives it its taste.

For Jared Leto to have brewed 9% ABV hard kombucha, he has to have either a) messed up the process of making it so badly that it isn't really kombucha anymore, or b) added so much alcohol after the fact that it would probably kill off most of the culture.

In other words, Jared Leto's hard kombucha is the most thematically appropriate form of alcohol the movie could possibly contain.

[the-chosen-fanfiction]

Andrew | In-Laws To Be | Romantic

Your sweet and shy nature keeps you from wearing your heart on your sleeve. Your older sister Eden decides to help you out a little.

Requested by Louisa

There is a certain nip in the winter air that doesn’t often occur in the usually warm lands of Judea, so you make sure to dig out the woollen cloak from your wardrobe before heading out to the market in order to prepare for Shabbat. Armed with a large bag that fits around your shoulder as well as Eden’s lengthy shopping list, you make your way to the business of Capernaum, where dozens of people are traversing the wares on display, merchants yelling their prices and discounts alike. 

You hug your cloak a little tighter around your shoulders as you walk past the stalls, making sure to only purchase the items Eden had requested no matter how tempting some of the sweeter goods seem to be, even if they are practically calling out your name. You eye a specific box of honey buns as you browse the baker’s wares, and it must have been so obvious that you were eyeing them that the merchant oddly frowns at you when you only ask for some yeast and flour. 

Up next are the wine skins — three of them this time, due to the size of the company — which proves less difficult to resist. The leather containers of wine still prove quite the weight inside your bag. Perhaps you should have waited to get these for last, but the woman behind the stall has already pocketed your money.

Afterwards, you find the stand selling fish. Ever since Simon and Andrew left the fishing industry to pursue the Messiah instead, you have been actually having to buy it from other merchants instead of getting a few of them for free, fresh from the Sea of Galilee after a good night on the water. Not that you mind it. You’d gladly buy all the fish in the world with your own money now that they are followers of Jesus Himself. 

Your mind lingers on Andrew for a bit and you can’t help a smile from forming over your lips. He’s going to attend the celebration as well and frankly, you can hardly wait to see him. Whereas you’d often see the younger sibling of your brother-in-law every other day when they were still fishermen, you now consider yourself lucky if you get to briefly pass by him about four, five times a month. To your relief, you still have your sister Eden to keep your mind occupied with your other duties. Keeping yourself busy by helping her out around the house and making a living out of sewing clothes, you remain as productive as you can be.

It feels almost inappropriate to want to doll up a little for tonight. You are positively thrilled to get to speak to Andrew again, your tummy already swirling with butterflies at the notion. For a moment, you picture yourself more confident than you are, wearing something nicer than usual, making Andrew do a double take… Not that you expect him to. Whereas Eden is more easy-going, you’re usually the more quiet type, hanging around in the background. It is a miracle if you even dare to say a few words to the curly-haired man in question. And honestly, perhaps that Shabbat itself is not the best moment to try and impress someone. 

“—Did you hear what I said, miss?” 

The merchant behind the fish stall pulls you from your own mind by giving you a strange look. You rapidly blink and clear your throat. “Uh, I’m sorry, I was lost in thought for a moment.” 

The woman huffs. “I asked if I could help you with something. You’ve been staring at my fish for a good minute now.”  

You flush a little. “Ah. Yes, I… Uh, I’d like some… Some tilapia.” 

“How much?” 

You count in your head and on your fingers for a moment. “Seven… Seven will work.” 

The merchant packs up your order whilst you get the right amount of money from your satchel. It concludes your shopping trip as you tuck the fish into your bag. “Shabbat shalom.” you tell her, and she nods, forcing a smile on her lips. “Shabbat shalom.” 

Knowing Capernaum like the back of your hand — you’ve grown up in the village after all — you head back to the house of Simon and Eden, where your older sister is waiting for you to arrive with all the fresh produce she had asked you to bring. You step over the threshold to find Eden laying the table, the vegetables already cut and drizzled with lemon to keep them fresh. She smiles and brushes over quickly to help you out with the heavy bag. 

“Ah, (Y/n), you’re the best!” You hand her the satchel of money you had received from her and she puts it aside. You instantly start rummaging around your recently acquired groceries to take out the fish lest they start leaking liquid — you’ve learnt that the hard way — as well as the wine for your sister to put into a cool room. 

“Let me prepare the fish,” Eden suggests, knowing that you aren’t necessarily fond of the slippery task of cleaning them and removing the bones. Being a fisherman’s wife, your older sister has become quite skilled at turning them into tasty fillets, so you don’t complain when you are thus presented with the job to prepare the bread dough instead. 

Your challah is often favoured whenever you’re around at Shabbat dinners. Eden says you’ve got magic hands which causes the dough to proof to perfection, but you are personally more convinced it’s the little dash of cinnamon you sneak into there for a hint of sweetness; the spice itself is far from sweet but it still works, somehow. You know the recipe by heart, adding the right amounts of water and flour to the countertop to knead together into a stretchy mass between your hands. With a little oil, a pinch of salt as well as a bit of yeast, the dough is done for its first rising process by the time Eden has cleaned the third fish.

Upon cleaning your hands and covering the bread dough, you assist Eden by grilling the fish for her over the fire in her kitchen. Under the pleasant smell of fresh food, you have a moment to yourselves before the business of the evening begins.

“So, who will be joining us again?” you ask your sister, who looks at you for a second before turning back to her fourth fish to prepare. 

“Simon, of course, and Jesus, Mary, Thaddeus and Andrew.” On the last name, you barely manage to keep your face under control, feeling your face heat up. Still, you manage to not let Eden catch you blushing. You flip the fish being heated on the stone one last time before checking on your bread, finding that it needs a little more time to rise.

“You know,” Eden pipes up all of a sudden, as if it is written all over your face, “You are still unmarried.” 

Your eyes widen as you clear your throat. “That’s correct, thank you for the reminder.” 

Eden breathes something akin to amusement. “That’s not what I tried to say. What I mean is that I’m curious to see if there is anyone of Jesus’ followers whom you’d like as a potential future husband.”

Had she seen you flush anyways? Your heart rears inside your chest as you feel like a child caught doing something they weren’t allowed to. The expression on your face is so mortified that your sister gives you a reassuring look and exhales.

“There’s no rush, really. But I mean, we’ve met a lot of nice bachelors whom I wouldn’t mind as my brother-in-law. Take Thaddeus, for example, he’s really sweet. I think Little James would also be a good match for you, since you both have a soft and gentle nature.” 

Your throat runs dry — she hasn’t realised that you’d rather be with someone who is already her brother in law — and you take moment to collect your thoughts. “Thad or Little James?” you squeak, thrown off-guard by her sudden suggestions. Eden nods, smiling softly at your shy response. “I… I don’t know, Eden. Sure, they’re sweet and all, but I’m not sure if they’d be meant for me.” 

“Well, then I’m not really sure who would be a good fit for you.” 

You avert your gaze, feeling a little embarrassed that the thought hasn’t even crossed her mind. Is she right? Would Andrew not be a good match? 

“Maybe Philip?” she then recommends, “Yeah, he’s a Godly man, too. Someone who would be really gentle for you. He is the kind of man you’d like to come home to, I’m sure.” 

“Look, Eden, I…” You let out a slightly antsy sound, “I just don’t think that… That Philip would like me in that way, and honestly I wouldn’t really care, because as kind and wise as he may be, I just see him as a very dear friend.” 

Eden hums and gives you a curious look. “There is something on your mind.” she states. “I can see it in your eyes. Do you have a suggestion for any eligible bachelors around, (Y/n)? Do you have your eye on someone? Oh no, don’t think I don’t see that blush!” You gasp and quickly pad your cheeks to feel them hot to the touch, “You’ve got a crush, don’t you?” 

Letting out a shaky breath of defeat, you give the fish one last flip before they are all ready to go. 

“Come on, who is it? You’re my sister, you can tell me!” 

She almost girlishly grabs your arm, urging you on to reveal your secret. 

You laugh lightly, a little shyly, tucking some loose hair back under your veil. “I don’t think I should, I know he wouldn’t feel the same, and—” 

“Please, (Y/n), maybe I can help! And I’m sure Simon and Andrew can put in a good word for you.” 

Your face twists into uncertainty. “Well, look… That might be kind of the issue.” 

Eden frowns a bit. “What do you mean?” 

“Ah… The person I would potentially really like as my husband is… Hm…” you hardly dare to let the name cross your lips, knowing that she’d be the first one to ever know about your longtime crush on the curly-haired fisherman in question, “…Andrew.” 

Her mouth falls open as she gawks at you, nearly dropping her knife to the ground. Eden puts it on the counter quickly and steps closer to you. “Really? Andrew? Are you serious, (Y/n)?” You nod and she lets out a breath of disbelief. “For how long? I never knew that you—” 

“—Ever since our early teens.” 

The revelation hits her hard as she puts a hand on her chest, letting out a small laugh of slight shock. “How did I never… Never find out that you… For so long? And you never even considered telling me? Or asking me about it? I could have gotten Simon to urge him in your direction, you know, I could have helped out and—” 

“—Its’ fine, Eden.” you whisper, “It’s alright. I… I’ve been in love with him for quite some time, and if he felt the same I feel like he would have asked by now.” 

“(Y/n)…” Eden reassures, “You shouldn’t doubt yourself so much. You see, I bet that Andrew would be thrilled to know that a woman as sweet and kind as you is into him. I think you and him would be a very good match, I just… I didn’t necessarily expect it to happen, you know? I never would have guessed that you were sweet on him, so I never suggested it. After all, we’ve all practically grown up together, have been friends for so long. It’s the same reason I didn’t suggest John, by the way. It just didn’t cross my mind in the first place.”

“Well, you were acquainted with Simon too long before you liked him in that way, no? And yet, you married him.” 

Eden thinks for a moment. “I… Guess there is no arguing that.” she muses. “But would you like a word of advice, (Y/n)?” 

You perk up your head in question. “Yes?” 

“They will be here in a few hours. And… Once they are here, go talk to him. Trust me. Just be yourself, show him you are still that same sweet, kind girl from back in the day and interested to converse with him. If he doesn’t see you for what you are worth, he isn’t deserving of you, anyways.” 

“Talk to him? But I can’t— What could I talk about, then? I’m just going to make a fool of myself, be a stuttering mess, stumble over my words—” 

“—(Y/n). Don’t be so hard on yourself. You are a beautiful, wonderful woman who loves God. You are one of the most honest, genuine people I know. He’d be lucky to have you by his side, and who knows, you might be pleasantly surprised on what he feels for you.” 

You purse your lips, fiddling with your sleeve for a moment as you contemplate her words. 

“Give it some thought, okay? I’m sure that Andrew would love to speak to you more often, and perhaps something beautiful will bloom from it.” 

As you walk over to the counter again to continue on the challah, you ponder the words of your sister. 

“I’ll think about it.” you tell her. 

Eden smiles.  

“Good. You’ve got until tonight.” 

—

The home of Simon and Eden is a little cramped by the time all the invitees have showed up, but it doesn’t deter you nor your sister from serving the guests. You’ve been nervous ever since Andrew has crossed the threshold. In the end, you had decided to just wear what you were already wearing, not fond on drawing attention to yourself to begin with. 

You place a cup of wine in front of Jesus, Who kindly smiles at you. “Thank you, (Y/n). Are you alright? You look a little flushed.” 

Since you don’t want to lie to Jesus, you leave the answer in the middle. “I’ll be fine.” you mutter, which isn’t entirely untrue. Regardless of how the evening goes, you will be just that— fine. Your gaze flickers to the curly-haired former fisherman currently in conversation with Thaddeus. Jesus hums as He follows your eyes, smiling a little. 

“You know, I didn’t take that other seat next to Andrew for a reason. Eden was very adamant about it.” 

You gulp — look back at Eden, who is speaking to Simon at the kitchen counter — then back at Jesus.

“Do you know what she means by that?” You are fully aware that Jesus knows exactly what this is about.

“I… Have an inkling.” 

“An inkling?” Jesus smirks and nods towards the empty seat. “Go. Eden will take over the hosting duties for a moment, and if she needs an extra pair of hands, she knows where to find Me.” 

Who are you to say no to Jesus’ instructions? Eden likely told Him on purpose. You find her gaze across the table whilst you take off your apron, and she winks. As you sit down next to Andrew with bucking knees, he looks up with a kind, almost surprised smile.

“Oh, shalom (Y/n)! How nice to see you again. I have to compliment you on your challah once again. I know I keep saying it, but wow, you never cease to amaze me.” Andrew’s eyes widen as he sees the blush on your face, then realises how he worded his praise, “I—I mean with your bread— Of—Of course you are a great person, too. I— I think— I think you’re great.” 

You smile softly at him, butterflies raging around in your stomach as you gaze upon his genuine expression. “Thank you for your sweet words, Andrew.” 

He gives you an almost giddy look before he snaps out of it, clearing his throat.

“Would you like a drink? Bread? Grapes?” 

“Please.” you softly murmur. He gives you a sweet look.

As he reaches for said items of food scattered around the table, Simon leans towards his wife, crossing his arms over his chest. “What’s up with them, huh?” 

“They’re totally into each other.” Eden whispers back. 

Simon nearly chokes on his own saliva. “What? (Y/n) is into Andrew? How is it, that I only find this out now? Did you know about this? For how long has this been going on?” 

“I found out this afternoon while we were preparing Shabbat dinner. It turns out that she has managed to keep her feelings hidden for over a decade.” 

“Over a decade? Are you telling me that I could have been saved from Andrew talking my ear off by pining over her constantly for a whole decade? (Y/n) this, (Y/n) that… I mean, I wouldn’t mind her as my sister-in-law, she’s a very nice person and I think they’d be a good match. But he could have been with her all this time and still he decided to constantly speak to me about it.” 

Eden hums and raises an eyebrow at him, turning to the counter to get the guests a refill of wine. 

“She’s already you sister-in-law, Simon.” she reminds him.

Simon frowns at that, thinking for a moment before his face falls into realisation. “Oh, yeah, that’s true… Anyways, let’s hope and pray that they will finally set things in motion now. It’s been ten long years overdue.” 

“I hope so, too.” Eden replies.

She smiles, pivots to the dinner table with a certain flair, and momentarily meets Jesus’ gaze. He nods towards you and Andrew, then winks at her. She returns it before tending to her guests again.

[maniculum]

Meadmaking

Hey all, Zoe here - the other half of this blog, and I decided to try my hand at posting - particularly my little mead-making project. Even though Mac is the medieval drinks expert, I just like mead as a drink and I feel like a potion-brewing witch when I make it. Beer was the more popular drink during the middle ages, as it was cheaper and more widely available, but I think it's nasty and who doesn't want to feel like Early English royalty?

As I dug into mead-making, I fell into a SUPER deep medieval-mead-making rabbit hole. I'm not a mead expert, and I'd highly recommend Susan Varberg's blog, Medieval Mead & Beer, for a very, very in-depth look at how to make medieval mead. HOWEVER, all that said, I did collect some research and played with it myself. Plus, I made some of my own recipes.

So. Mead. What is it? Fermented honey water, in its most basic form. Honey-wine, it can be called to those who aren't familiar. There's a lot of other names mead has when it's mixed with other things:

Mead – water, honey and yeast

Sack Mead – mead made with extra honey

Short Mead – low honey and low alcohol yeast to be drunk quickly

Hydromel – watered down mead (in period, another word for mead)

Braggot – (period) ale refermented with honey; (modern) malted mead

Melomel – mead made with fruit

Mulsum – mead made with fruit

Cyser – mead made with apples

Metheglin – mead with spices

Pyment, Clar – mead made with grape juice

Hippocras – spiced wine, sweetened (but not fermented) with honey

Botchet — caramelized honey mead

Really, though, when you see it on the shelf, a pumpkin melomel will be marketed as "Pumpkin Mead," so really only the brewmasters get into the weeds on the names. I was really curious as to how the ingredients were sourced in the middle ages - nowadays, brewers get really into where they source their ingredients (there's a bazillion different yeasts you can use!), but after doing some research, turns out the medievals were too!

Honey.

The medievals categorized honey in different ways. The best quality honey was called "life honey" and was the honey that dripped freely from the wax when pierced. Grades of honey diminished as the honey became harder to get out of the hive. The dregs of honey (collected by heating the frame in water to blend the honey but not melt the wax) was given to servants and was not preferred. Honey was also categorized by location - Egyptian honeys were very popular and expensive. Honey from different regions in Spain were considered of different quality - one merchant got particularly fussy when one of his batches was "spoiled" by mixing honey from a better region with that from a worse region. Finally, honey was categorized by flower type. One monetary requested honey made only from lavender. Since hives were highly mobile frames or skeps, it would have been possible for apiarists to move their hives to lavender fields.

Water.

Water is, well, water. Right? Not quite. Medieval recipes do specify using fine, spring water. The water and honey were often boiled together - likely to kill bacteria. However, the wording on "boille" is not super clear. Mead-masters knew that honey shouldn't be boiled (it kills natural yeast), so whether or not the must (the water/honey mix) was boiled in the modern sense or just warmed is unclear. Perhaps the need for "fine, spring, fresh water."

Yeast.

While modern brewers and vintners have a wide variety of yeasts to choose from, medieval brewmasters didn't have as many options. There were a few different options, however. Baking yeast (like a sourdough starter) was one option, while other recipes call for the leftover lees of wine/mead batches. Hops were also used. Of course, yeast is also naturally occurring, so brewers could fairly reliably rely on the natural yeast to kick-start itself.

I'll dump my own mead pics here and then get into the details of a Middle English mead recipe in part two, I guess. I'll talk a bit about the mead-making process, too. Mead is made by mixing honey and water into a must. Then, yeast is added. Modern mead-makers also add yeast nutrients and other additions to ensure their batch doesn't get infected.

A newly made bottle of mead. Notice the cloudy colour characteristic of new mead. As the yeast eats the sugars, they'll create a bottom layer of debris and the mead will clear, as seen below.

After the primary fermentation has occurred (you can tell when the bubbles of gas, telling you the yeast is eating, have stopped), mead-makers will re-reack their mead. This involves moving it from one jug to the next.

At this point, the mead can be put into a closet and age for a while. The best meads have high clarity - that is, they're clear! The example below is only about 2 months old. It has a way to go, but has good clarity already. Notably, the sagas state that the best, oldest, clearest meads were served to Odin and the gods.

Anyway - that's the basics of mead-making. I'll make a part two about older recipes! Sources:

Beekeeping in late medieval Europe: A survey of its ecological settings and social impacts. Llu.s SALES I FAVÀ, Alexandra SAPOZNIK y Mark WHELAN

Trade, taste and ecology: honey in late medieval Europe. Alexandra Sapoznik, Lluís Sales i Favà & Mark Whelan

Of Boyling and Seething: A re-evaluation of these common cooking terms in connection with brewing. Susan Verberg.

[stealerofnames]

Rambling about the recent CRK livesteam

So CRK recently did a livestream regarding future updates, and Youtuber Royal Mike google translated the Korean text into English text, so I'm going go though what was revealed

Read on under the cut cause it's going to be long

Regarding the next update for October:

Episode 5 of Beast Yeast

NEW COOKIES: Burning Spice (Beast) and an unnamed tiger centaur (Epic) (The translation says they are called Nutmeg Tiger Cookie, but I'm taking that with a grain of salt)

The return of Beast Raid

Monster Mayhem. What exactly this is IDK yet

A hidden picture game

The ability to pick a group of attributes. IDK what this is, maybe picking cookies based of their element? I mean, all the cookies shown in that picture all share the water element

The probability of drawing Epic+ cookies in the gacha will be increased

Improvements to the nether-gacha

Burning Spice themed icings for MyCookie

The return of the virtual mine exploration

3 New costumes for Sorbet Shark, Peppermint, and Frilled Jellyfish

Regarding the update for November:

Episode 6 of Beast Yeast

NEW COOKIES: Awakened Golden Cheese and Smoked Cheese (Epic)

If the translations are right, Awakened Golden Cheese will 100% free via in game events. We also got a silhouette of this form

Beast Raid: Master Mode

A new mini-boss

Awakened soulstones are being added to Beast Yeast

Construction and research times are being reduced

Improvements to the kingdom pass

Legendary Beascuits

The additions of Burning Spice and Awakened Golden Cheese to the gacha of fate

The handling of duplicate icing sets will be improved, and it unofficially confirmed another new icing set

A new town square event and an addition of a golden bell system

Box of Abundence Ver. 2

Improvements to both the seaside market and the rainbow shell gallery

The number of production buildings will be expanded and the production bundles will be increased

Corner fences will be added

Regarding the update for December:

An arena based story, as well as 3 new epics

Two new (limited time) arena modes, one where you can only use epic cookies (and one super epic), and the other one is a free for all, no holds barred fight

An increased skip interval, whatever that means

You can turn the enemy teams effects off, as hide your buff/debuff buttons

2 new legendary skins for Moonlight and Frost Queen (and there was much rejoicing)

An expansion of the cake towers

A new town square minigame, as well as a new winter theme

I would say more but has gone on long enough, thanks for reading this far

[marshmallowsamwitch]

OK, hear me out. A gods-awful concoction marketed towards goblins: 3/4 ale. It's regular ale, but it's been pulled about 3 days early, and hasn't been finished. It's not fizzy; it's offgasing. It's not cloudy; it's sandy. It tastes cheesy somehow? And even worse, it's actively fermenting while you drink it. If it sits too long, a thin puck of yeast sediment forms in the bottom of the mug. Your clientele sees you as a god.

[mariacallous]

Some years ago, while celebrating Hanukkah at the home of Moroccan Jewish friends, I got my first taste of sfenj. I knew (and loved) the Israeli jelly donuts called sufganiyot, but sfenj, while also donuts, were something different. The yeasted dough was familiarly puffy, but instead of being shaped into a plump round, it was formed into rings. And instead of sufganiyot’s jam filling and snowy cap of powdered sugar, my friends served sfenj two ways: dipped into granulated sugar or generously drizzled with an orange-blossom-scented syrup. Naturally, I was smitten with this new-to-me expression of Hanukkah frying.

A few years after tasting sfenj, I learned about sfingi — another doughy fritter, which hails from Southern Italy and can be found in many Italian American bakeries. The term “sfingi” refers to a couple of different pastries, including simple, free-form donut holes rolled in sugar, and a more elaborate fried round that gets topped or filled with sweetened ricotta (think: cannoli filling) and sweet Amarena cherries. In Naples, the fritters are sometimes called zeppole, but in Sicily and other parts of Southern Italy, they usually go by sfingi or, to further confuse matters, sfinci. 

Some Italian families make sfingi to celebrate Christmas, but they really shine on March 19th, or Saint Joseph’s Day, which honors the Virgin Mary’s husband. On that day, many Italians — particularly Sicilians who consider St. Joseph to be their patron saint — pull out all the stops to throw a feast that often ends with sfingi and other decadent sweets. 

Sfenj. Sfingi. Two donuts with remarkably similar names. There had to be a connection, right? As it turns out, the North African Hanukkah treat and Southern Italy’s feast-day fritter likely do share a common ancestor. The name for both pastries comes from the Arabic word “isfenj,” which translates to“sponge,” and refers to the way dough soaks up oil while it fries, and also to its bouncy texture. (Interestingly, sufganiyot also means sponge in Hebrew, suggesting a linguistic connection between all three donuts.)

This connection also hints to the influence that Arabic cuisine had across both North Africa and Southern Italy. According to some historical accounts, sfenj originated in Moorish Spain in the Middle Ages. (The era and region similarly gave rise to the traditional Sephardic Hanukkah dish, bimuelos — small, sweet fritters that are often round in shape.) From there, the dish spread to places where Moorish traders traveled, including the Maghreb – North African countries that border the Mediterranean Sea.

Today, sfenj are popular across Morocco, Algeria, Tunisia and Libya. In Morocco, they were traditionally prepared by sufnajeen — bakers dedicated to the craft of making sfenj. They were (and are) considered an everyday breakfast pastry or street food snack, and are served alongside coffee or mint tea. 

Jewish Moroccans, meanwhile, adopted the fritter for Hanukkah, when Jews traditionally eat foods fried in oil. They introduced sfenj to Israel when they immigrated there in the mid-20th century. In Israel, however, sfenj never caught on in quite the same way as sufganiyot. Moroccan Jewish families still make them, and they’re available in food markets nationwide, but you are not likely to see piles of sfenj in bakery windows across Tel Aviv and Jerusalem, they way you will sufganiyot.

Sfingi, meanwhile, hail from Palermo, Sicily’s capital. The recipe for the ricotta-cream-filled version was invented by nuns, who adapted the dessert from Arabic cuisine and dedicated it to St. Joseph. In the weeks leading up to St. Joseph’s Day, you will find sfingi di San Giuseppe – in all of its fried, cream-filled glory — in bakeries across Southern Italy, and in communities across the world that are home to Southern Italian communities.

I like to joke that the reason Hanukkah lasts for eight nights is so home cooks can dedicate each night to a different fried treat. From potato latkes and sufganiyot to bimuelos and sfenj, there is no shortage of Hanukkah dishes to celebrate. But this year, if my patience for frying (and my appetite for fried foods!) hold, I might just add sfingi to my Hanukkah menu.

[elysia-nsimp]

OC Intro: Elysian Cookie (Cookie Run: Kingdom)

Basics

Meet Elysian Cookie! She/her.

She has two forms, though you’d get her as an epic cookie (above) with her other form being accessible as a legendary costume. She’s a healer cookie at the rear of the team.

She’s a faerie, though she is not from the Silver Kingdom. She does claim to know the Elder Faerie, though, claiming they go “way back.” She will not elaborate further when asked.

Elysian Cookie always seems to know more than she should, and has a certain… presence about her. However, she brings no harm and is known for her kindness and compassion among cookies. Her voice is soft and airy, and usually quiet.

Hobbies, Talents, Preferences

Elysian Cookie is always seen around flora, with flowers growing at her feet wherever she goes. Upon moving into the Cookie Kingdom, her house is quickly surrounded by a beautiful and lush garden, to which she tends to most of the day. When not in her gardens, Elysian Cookie enjoys wandering the markets or otherwise traveling.

She almost always seems to innately know when someone nearby is injured, and, being a healer, swiftly makes her way to the injured to heal them. She gives good advice and is always happy to help, dawning a polite smile on her face almost constantly.

She’s a picky eater, only ever really eating jellies that are sweet. She seems to favour jellies with frosting on them. Elysian Cookie does not enjoy the cold, and stays indoors for almost the entirety of the winter.

Abilities

The very specifics of her in-game battle ability is. undecided, the premise is that flowers grow on the battlefield and sap HP from enemies to heal your team. I know I named it at one point but I can’t find it anymore 💔

Story-wise, flowers grow around where she steps, she can vaguely control plantlife around her, she heals obviously (both close and ranged), as well as other assorted nature-based abilities. For the most part, no one really sees her using her abilities beyond healing and growing flora.

Backstory

Elysian Cookie is a diety—her official title is The Goddess of Prosperity, but she goes by many names, all coined by mortals who have worshipped her over the years. She has existed for a very, VERY long time.

Flowers bloom and crops flourish wherever she goes, and the land she blesses is fantastic for farming even for thousands of years after. One such case of this, takes place in an old village on the shores of Beast-Yeast, known as the Frosted Lollipop Village. It’s far too small to be a kingdom, having no more than 100 residents… though, this means everyone is tight-knit and everyone knows everyone.

The Goddess of Prosperity tends to wander the lands aimlessly, as she was doing as this story begins. It was pure coincidence she stumbled upon the Frosted Lollipop Village, though the villagers claim it was fate. She was quickly accepted as one of their own and celebrated for her compassion and gentle nature, and, being alone for so long, this act of kindness from the town touched Elysian’s heart. She granted them all a blessing, that their lands would be prosperous for years to come. The townsfolk built a statue in her image in their gratitude, and many simply accepted her as their chosen ruler.

Still, Elysian was never one to want control over others… she continued her wandering, and visited the village on occasion to make sure everyone was happy and the land was fertile. Times were good, and she was happy.

That is, until a massive curse spread across the land… no one knows where it came from, but Elysian seems hesitant to talk of it’s origin. The curse was deemed The Storm, as you could see it coming from miles away by the dark, swirling clouds it created… this plague turned everything to black stone, wiping plants and animals from the forests of Beast-Yeast. It didn’t take long before it made it to the Frosted Lollipop Village, and though the villagers looked to Elysian for help, her powers just weren’t strong enough to hold it back. Everyone turned to stone, including Elysian herself. Stories say you can feel her guilt and sadness through her stone encasing.

Well, that was the story for a few thousand years, at least… that is, until a certain history-loving relic-collector with a big hat found a book about it. By this time, Elysian Cookie had actually regained most of her power, frozen in stone, and simply… broke out. It took a lot of her magic, though, so she reverted to a lesser form, mimicking that of your average cookie. This is what she calls her Disguise form, and it’s the picture you see at the top of this post! She wandered far, even traveling the Licorice Sea to Crispia, searching for other cookies who may be able to help her lift the curse that was STILL lingering over her beloved village.

Eclair Cookie saw this tale of old and decided he simply MUST go find the rest of the lost history! (This was before Olive Cookie was released lol) Elysian Cookie, who has taken refuge in the Cookie Kingdom, conveniently happens to be in the area and offers to come with… and so, a little party was created and they went off to Beast-Yeast together (under Pure Vanilla and Elysian’s protection)!

The party learned the rest of the story, and that Elysian is the goddess of the stories, and with a bunch of teamwork, they successfully got rid of the plague. Elysian learned that she doesn’t need to do everything alone anymore, so that’s great! She ended up being reunited with her people, and they thanked her for saving them and not forgetting them after all that time. She decided that she would continue to visit on occasion, but she wanted to return to the Cookie Kingdom with her friends to continue to learn and grow.

That brings us to today! There’s more lore to happen, but that hasn’t happened yet <3

Relationships

If it wasn’t clear in the story above, Elysian considers Eclair Cookie a friend. She’s even offered him relics from her past as a gift of gratitude for helping her defeat The Storm. He doesn’t know it, but she blessed his museum as well.

Elysian Cookie seems acquainted with almost every other legendary cookie, considering both Sea Fairy and Moonlight to be her friends, though she’s never seen speaking to any of them. As stated before, she also knows the Elder Faerie, and loves everyone within the Silver Kingdom.

She actually doesn’t know about the five ancient heros, as The Storm claimed her before they earned their soul jams, but as she learns of them, she decides that Pure Vanilla is her friend now and they’re getting soft tacos later :)

That being said, she does know of the fallen heroes… she seems… sad if they’re ever brought up, Shadow Milk Cookie especially. She doesn’t want to talk about it.

While Elysian Cookie does not like Dark Enchantress Cookie, she has sympathy for the Cookies of Darkness.

Strangely enough, she seems to quite like Licorice Cookie. Licorice Cookie doesn’t know exactly what to think of this, but there has been several occasions where Elysian Cookie has followed Licorice Cookie for an hour or so or made him a crown of flowers or something. Of course, this messes up his evil plans, so he’s less than pleased, but… he can’t really shake her.

Other Media

Playlist

There’s two more playlists but they’re ship playlists and I am. embarrassed.

Anyway PICTURES

Workin on more I swear lol anyway enjoy

[fitnessthought]

Is Sourdough Bread Good for Weight Loss? - A Healthier Choice

Sourdough bread, a staple in many cultures for centuries, has recently seen a resurgence in popularity. But beyond its unique taste and texture, there’s growing interest in its potential health benefits, particularly regarding weight loss. This report delves into the making of sourdough, its health and fermentation benefits, nutritional profile, and expert opinions to answer the question: Is sourdough bread good for weight loss?

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Making of Sourdough

Sourdough’s simplicity is one of its key attractions. Traditionally, it’s made from just three ingredients: flour, water, and salt. This simplicity is a stark contrast to many commercially produced breads that contain a plethora of additives. The slow fermentation process of sourdough, where natural yeasts and bacteria interact with the dough, is what sets it apart. This process not only imparts a distinct tangy flavor but also influences the bread’s health properties.

Odd Water Secret Melts Stubborn Fat

Sourdough Health Benefits

Sourdough’s health benefits are closely tied to its fermentation process. Priya Tew, an award-winning dietitian, explains, “Genuine sourdough bread can be more easily digested and can be lower in glycemic index than some shop-bought bread.” This lower glycemic index means sourdough doesn’t spike blood sugar levels as sharply as other breads, which is a crucial factor in weight management.

Gut Health: The fermentation process increases prebiotic and probiotic-like properties, which can improve gut health. Sourdough made with whole grains offers additional fiber, enhancing these gut-friendly benefits.

Digestion: Sourdough might improve the digestion of gluten due to changes in wheat enzymes during fermentation. While not suitable for people with celiac disease, those sensitive to gluten might find sourdough easier to digest.

Healthy Aging: Sourdough, a staple in the Mediterranean diet, is linked to healthy aging. It has antioxidant, anti-hypertensive, anti-diabetic, and FODMAP-reducing qualities.

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Sourdough Fermentation Benefits:

The fermentation process in sourdough bread leads to an increase in prebiotic and probiotic-like properties, which are beneficial for gut health. A 2021 review in the journal Microorganisms highlights this, noting that these properties help improve gut health. Additionally, the fermentation process enhances the bioavailability of nutrients like calcium, phosphorus, and iron, making them more accessible to the body.

Nutritional Profile:

A slice of sourdough bread typically contains about 84 calories, 16 grams of carbohydrates, 1 gram of fiber, 3 grams of protein, and 1 gram of total fat. Laura Tilt, a registered dietitian, points out, “White sourdough is a source of carbohydrates, calcium, iron, vitamin B1, and B3, forming part of a healthy diet.” However, she advises opting for wholewheat varieties for higher fiber content.

Facts about Sourdough Bread

Historical Popularity Surge: Sourdough’s recent popularity isn’t just a modern trend. Its global market value skyrocketed from $298.7 million to a staggering $2.4 billion in 2018. This surge reflects a growing awareness and appreciation of sourdough’s unique qualities and health benefits.

Enhanced Taste with Health Benefits: The fermentation process in sourdough not only contributes to its health benefits but also enhances its taste. Priya Tew notes that fermentation produces amino acids that add extra flavor, despite a decreased salt content in the bread. This means you get a tasty bread that’s also good for you.

B12 Enrichment: The fermentation of plant-based foods like sourdough can lead to the enrichment of vitamin B12. This is particularly noteworthy since B12 is typically associated with animal-based foods, making sourdough a valuable addition to vegetarian diets.

Impact on Blood Sugar Levels: Sourdough bread’s fermentation process results in a lower glycemic index compared to regular bread. This means it has a less dramatic impact on blood sugar levels, making it a smarter choice for those managing diabetes or looking to maintain stable energy levels throughout the day.

Variety in Sourdough Types: The diversity of sourdough bread is vast. From traditional white sourdough to wholewheat and rye varieties, each type offers different nutritional benefits. For instance, rye sourdough is known for its higher fiber content, while traditional white sourdough is fortified with essential vitamins and minerals.

Expert Opinion of Sourdough Bread on Weight Loss:

Experts agree that sourdough can be part of a weight loss diet. Tilt reminds us, “All foods can be part of a weight loss diet; it’s about balance and portion size.” She suggests pairing sourdough with nutrient-dense foods like eggs or nut butter for a balanced meal. The high fiber content in sourdough, especially in wholegrain varieties, is linked to feeling full for longer, which is beneficial for weight management.

Promote Deep Sleep and Relaxation

FAQs around Is Sourdough Bread Good for Weight Loss?

Can sourdough bread help in weight loss?

Yes, sourdough bread can be part of a weight-loss diet. Its high fiber content, especially in wholegrain varieties, helps you feel full longer, which can aid in managing calorie intake.

Is sourdough bread lower in calories than regular bread?

Sourdough bread’s calorie content is comparable to many other types of bread. However, its nutritional composition, particularly its lower glycemic index, makes it a healthier choice that can fit into a weight loss diet.

Does sourdough bread cause blood sugar spikes?

Sourdough bread has a lower glycemic index compared to many other breads, meaning it causes a slower and less dramatic rise in blood sugar levels. This makes it a suitable option for those managing blood sugar levels.

Can I eat sourdough bread every day if I’m trying to lose weight?

Yes, you can include sourdough bread in your daily diet while trying to lose weight. Remember, balance and portion control are key. Pairing it with nutrient-dense foods can make your meals more satisfying and nutritionally balanced.

Is sourdough bread better than whole wheat bread for weight loss?

Sourdough and whole wheat breads each have their benefits. Sourdough’s fermentation process can make it easier to digest and lower in glycemic index, while whole wheat bread is typically higher in fiber. Your choice may depend on personal dietary needs and preferences.

Does the type of flour used in sourdough affect weight loss?

Yes, the type of flour affects the nutritional content of sourdough bread. Wholegrain flours are higher in fiber and nutrients compared to refined flours, making them a better choice for weight loss.

Is sourdough bread gluten-free?

No, traditional sourdough bread is not gluten-free as it is made from wheat flour. However, the fermentation process can break down some of the gluten, making it easier to digest for those with mild gluten sensitivities, but it is not suitable for individuals with celiac disease.

Life Extension GEROPROTECT Stem Cell

Sourdough bread, with its unique fermentation process and nutritional profile, offers several health benefits that can support weight loss goals. Its lower glycemic index, coupled with a higher fiber content, especially in wholegrain varieties, makes it a healthier choice compared to many other breads. While sourdough alone isn’t a magic bullet for weight loss, it can be a valuable part of a balanced and nutrient-rich diet. Variety and moderation are key to a healthy diet and effective weight management.

[asher-writes]

Going Shopping

A little writing exercise that I made profoundly AriEdward.

Prompt: Write down a shopping list of 10 items. Send your protagonist shopping. They have just had an argument with their love interest. Write the scene as they walk through the aisles thinking about the fight as they do their shopping.

Eggs

Milk

Cereal

New Razors

Fresh vegetables for dinner

Flour

Yeast

More insecticide

Basil Leaves

Spinach

'What the fuck is he cooking?' Ari thinks to himself as he reads through the shopping list at the foot of the market entryway. Eggs and milk are the third stall over, that one's easy, but if he gets the milk now he has to carry it the rest of the way.

He exhales a little. If Edward were here, he'd help him, but he gets the feeling the reason he has the world's most disjointed shopping list in the first place is because his boyfriend doesn't want him around.

Boyfriend. It's still so odd to even think.

The vegetables are down to the left, then to the right, third stall on his right hand side. There's no specifications of which vegetables - he imagines Edward just wanted to write as quickly as possible. That way he can just shove the list to his chest and tell him to fuck off.

Successful.

The basil leaves and spinach are also there. He grabs peppers, onions, carrots, and potatoes, because they're all the vegetables they don't have that Edward loves.

And maybe it is his own fault, because it can't be Edward's. Why would it be Edward's?

Flour and yeast are the next stall over, it always smells faintly of vanilla over here, a sharp contrast to the dirt and earth of the fresh produce stall.

He throws it all into a bag, bypassing the blurred faces of strangers. The noise around him is like static as his pace increases.

Edward just wanted to talk, and he'd panicked as always, got defensive. All he's fucking good for, really.

He's not sure why this stall has insecticide and cereal in the same place but he doesn't complain, throwing it into the bag that is growing steadily heavier by the moment. The humidity of the market is unberable, forcing his chest to tighten and sweat to form on his brow.

The razors are with the soap and gel and all the other knick-knacks people use to make themself prettier.

He just wants to go home, say he's sorry, say he'll shut his mouth this time. He wants to explain that Edward - amusing as it sounds - terrifies him. Ari is so unaccustomed to the way that man touches him and looks at him, and all the sweet words he has to say.

He finally gets the milk and eggs, his arms are aching as he drags himself out into the cool evening air. His arms ache. Not the good ache when Edward has fallen asleep amongst them and he daren't move.

But the ache of carrying so much alone.

It's about time he acknowledged it's too much to bear.

--

Taglist:

@gabe-killed-me-with-ace-cream

@carefulpyromancer

@captain-kraken

[hornsandhoney]

Men Yeast Infection and Treatment

Male yeast infection normally occurs after contact with women who have the yeast infection. Yeast infections are by and large caused by a life form called Candida albicans or Candidiasis and there is no immediate proof that it is passed. Yeast infections are the second most normal sort of infection women experience (bacterial vaginosis is the most widely recognized). More than 70% of women foster no less than one yeast infection during their life and more than 40% of women have had more than one infection. A portion of the side effects of having a yeast infection in males are athlete itch,Guest Posting extreme tingling and torment, copying sensation and keeping in mind that passing pee, red tone at the head, a clumpy, white release, touchiness and tingling, red fixes and blisters click here and a consuming sensation at the tip of transient tingle. The oil containing nonoxynol-9 can likewise go about as a contributing element to butt-centric yeast infections. Nonoxynol-9 is known to contribute to the development of yeast infection in women as well. It is likewise normal to see rash or a slight smooth/messy substance under the prepuce

Male yeast infection can occur in men, everything being equal. Male yeast infection isn't excessively normal however it does occur and the side effects are for the most part equivalent to a yeast infection in women. Male yeast infections might try and occur in the oral pit. Such yeast infections are all the more usually found in women. Male yeast infections can likewise occur because of the delayed utilization of anti-infection agents. Male yeast infections can be treated with ointments and against contagious creams. There are numerous physician endorsed drugs accessible in the market which are known to treat penile yeast infections. Such yeast infection is additionally called as Candidiasis. HIV positive men likewise face a great risk of getting yeast infections. Diabetics and uncircumcised men are at a greater risk of getting male yeast infection. It's anything but an impulse that men who have had contact with women having yeast infections will get infected. Since the prepuce holds more dampness, men who have not undergone circumcision have a greater risk of getting a yeast infection.

Most male partners of women with yeast infection experience no side effects of the infection. Men with diabetes can foster yeast infections because the raised sugar in the pee establishes a gainful environment for yeast. Men get yeast infections for the very reasons that wimmin do, albeit the probabilities are unique. Yeast infections are caused by a fungus of the yeast family (Candida albicans). Candida albicans is important for the normal environment of the skin, mouth, and digestive system. Yeast infections can be treated by non-prescription drugs like Gyne-Lotrimin Antifungal Cream. Abstain from wearing wet clothing for extensive stretches of time. Abstain from tight fitting clothing. Tight clothing increments dampness and may establish a favorable environment for yeast development. Keep away from diets wealthy in sugar. Sugar can change the pH balance. Diet is a vital contributing component in ongoing Candida infections. It is vital to regard the gastrointestinal system as this area can re-infect the whenever left untreated.

[female-malice]

It is a refined form of brewing that uses microorganisms to make ingredients we currently get from animals or plants. While our ancient ancestors made bread, cheese, and beer by using the microorganisms that were randomly present in their environment, today’s precision fermentation can genetically reprogramme microorganisms to make exact nutrients. Here’s how to do it:

Choose a specific microorganism such as a yeast or bacteria.

Genetically engineer the microorganism with the DNA sequences coding for the amino acids which form the protein you want to create – such as the proteins found in cow’s milk: casein and whey.

Put the microorganisms in a fermentation tank with some simple nutrients and sugars.

Ferment! (Just like beer.)

Harvest food-grade ingredients that are biologically identical to those you’d get from an animal and mix them up into sellable familiar products (like dairy milk, cream or cheese…).

According to a new analysis in the Reboot Food report, protein from microorganisms uses up to 40,900 times less land than beef, meaning that such ‘farm-free foods’ could produce the entire world’s protein requirements on just 420km2 of land – an area of land smaller than Greater London*

This would not only save 3/4s of global agricultural land for nature restoration and carbon drawdown but would also release up to 91% less greenhouse gases per calorie produced.

Precision fermentation is already used to produce 99% of the global insulin supply and 90% of the global rennet. Today PF milk proteins and PF egg whites have already reached the US grocery market.

Emma Smart, Coordinator of Replanet UK says “The precision fermentation revolution is as significant and consequential for our natural world and climate as the dawn of farming was 10,000 years ago. Only this time, today’s food revolution promises a new age for non-human life of regeneration not devastation.”

–

Solarpunk perspective:

This is huge. If we can end industrial animal agriculture in the next 5 years, we can avoid the worst climate emergency threats. We'll still have to weather mega storms for a few decades and open our hearts to a few million refugees. But we'll get through it together and we won't do it on an empty stomach.

Doomer perspective:

This is a disruptive technological application that promotes global equality. The global superpowers need animal agriculture so they can maintain their exploitation hierarchy. They want to speed-run the apocalypse. They want to be on top of the world when the world ends. And they want to see it end in their lifetime. "I was the best at this game all the way up to the end!"

So they'll do everything they can to suppress disruptive technological applications. That's why they will always choose oil over solar and animal agriculture over precision fermentation.

It won't just be a few decades of storms. We'll hit the tipping point cascade. Our entire global biodiversity system will unravel. 90% of species will go extinct. And humanity will die slowly and painfully of novel zoonotic diseases that spread globally through feral cattle. Our refusal to replace domesticated cows with domesticated microbes will ultimately lead to a feral zombie cow apocalypse plague.

Regional activism perspective:

Global superpowers are meaningless fools. As common people, we can remake society to suit our changing needs. Find out the total volume of animal protein your town consumes. Draft a municipal precision fermentation infrastructure plan. Spread flyers and leaflets everywhere. Start a RePlanet/Precision Fermentation advocacy group in your city.

The best place to meet people who would be extremely passionate about this technology is geek cafes and boardgame shops. Or better yet, a Star Trek convention. Precision fermentation is a Star Trek technology. It's called a "food replicator" in Star Trek. Rebranding from "precision fermentation" to "food replication" may help people be more open minded.

[telltalebatman]

instagram is being increasingly unreliable, so i took the liberty to put the recipes down in text form under the cut. sadly i wasn't able to track down the sfeeha recipe, as the Instagram link only leads to an error page, it's not on her blog, and i only found a pinterest (eugh) pin with a tiktok video, but wasn't able to open the video on tiktok. if anyone is able to find this recipe, please let me know.

Creamy Homemade Hummus w/ Chicken Kufta & Salata ⏲🎞 * The brand of chickpeas you use makes a huge difference!! If you can - please purchase your dry chickpeas from your local middle eastern market* I used the ziyad brand Recipe: - 4 cups boiled chickpeas - 1 cup tahini - ice cubes (optional* only if needed) Water mixture: - 1/4 cup water ( cold) - 3 tsp salt (start with 2 and taste to preference) - 1 tsp citric acid Chicken Kufta: - 5 chicken thighs, 5 chicken breast ( blitz in a food processor) - 1 Serrano pepper, grated - 1 red bell pepper, grated (squeeze any moisture out) - 1 onion, grated (squeeze moisture out) - 6-10 cloves garlic, grated - Handful freshly chopped parsley - 1 tbsp salt - 1 tbsp black pepper - 1 tbsp cumin - 1 tbsp paprika Salata: - 2 tomatoes - 1 medium cucumber - 1 small red onion - Freshly chopped parsley - 2 tbsp olive oil - 1 tsp lemon juice - 1 tsp salt - Sumac to taste - Dried mint *optional, I didn’t add it Instructions: - Soak a bag of dry chickpeas overnight in a large bowl - The next morning, Drain the water & add your chickpeas to a pot with clean water - Add a heaping tsp of baking soda & bring to a boil. Right before it comes to a boil, you’ll notice a white foam - just skim the top until your water in 90% clear ( the foam won’t 100% clear up) - Once you skim your water & bring it to a bowl, continue to let it boil on medium to high heat for 1 hour. After 1 hour you’ll notice that your water has evaporated quite a bit & your chickpeas should be extremely tender - Drain your chickpeas & allow them to cool completely before putting together your hummus - In the meantime mix together your salt water mixture & set of the side - Once your chickpeas are completely cool, add 4 cups to your food processor. Blend until very smooth. Once smooth, add in your tahini & salt water (make sure to mix your salt water, you don’t want all of the salt to be stuck to the bottom of your measuring cup - Blend one more time until completely smooth and creamy - Add your left over boiled chickpeas to ziplock bags & freeze! Just thaw them whenever you want to make more hummus:) For the Kufta: - Add all of your ingredients into a large bowl. - Please make sure to squeeze out any moisture from your veggies, don’t forget like me :,) lol - Mix together with your hands, ensure that all of your ingredients & seasoning are incorporated properly - Refrigerate for at-least 1 hour before forming into your kufta shape. - To test the flavor, take a small amount of your kufta mixture & cook in a pan. See if you’re happy with the amount of seasoning! I personally added a bit more of each (taste to preference!) - Once you’re happy with the flavor, You can either grill, bake, or cook your kufta on stove top :) whatever you prefer - And you’re done !

Cheese Manakeesh* *this recipe i took directly from her blog, where it's labelled as cheese fatayer. The photos, however, are the same, which led me to believe this is the same recipe.

Sponge:

1 tbsp Active dry yeast instant yeast will work as well

2 tbsp Sugar

1 cup Warm water (lukewarm water from the tap)

1 cup All purpose flour 125 grams

Dough:

1 1/2 cups All purpose flour 188 grams

2 tsp Kosher salt

1/3 cup Olive oil

Cheese mixture:

3 cups Freshly grated mozzarella (fill up your measuring cup without packing in your cheese)

1 1/4 cups Feta

Handful Freshly chopped parsley

Garlic butter:

4 tbsp Unsalted butter

1/2 tbsp Garlic powder

1/4 tsp Kosher salt

Egg wash:

1 Egg

2 tbsp Water

Crust:

Handful Freshly grated mozzarella

Instructions 

Prepare your sponge:

Mix together your yeast, sugar, warm water, and flour in a bowl. Cover with a damp paper towel, and allow to sit for 10 minutes.

Prepare your dough:

After 10 minutes, add the rest of your flour (1 1/2 cups), salt, and olive oil to your sponge.

Take a large wooden spoon and roughly combine dough ingredients.

Now, you can use a stand mixer – but if you don't have one, with lightly oiled hands, knead your dough for 8-10 minutes on a clean and oiled work surface until smooth.

Don't add any extra flour to this recipe. The dough will start off quite sticky, but after several minutes of kneading the dough on an oiled work surface – it will eventually come together beautifully.

By limiting the amount of extra flour we add to the dough, we will be able to create a very fluffy, as well as airy bread for our cheese pies.

Next, separate your dough into 10 dough balls (each around 62-65 grams in weight). Cover with a damp towel and allow to rest for 10 minutes.

Shape your cheese pies:

After 10 minutes, lightly sprinkle flour on your work surface. Roll out each dough ball about a half an inch thick.

Once you've rolled out your dough – its time to build the crust.

Add a light amount of freshly grated mozzarella to the edges of your dough ( just plain mozzarella, not the filling we made). Start folding your dough over the mozzarella, pressing down to seal the edges. Watch video above for guidance.

Fold the edges of your crust into a diamond shape, pinching the top and bottom of your dough to enforce the shape even more.

Preheat oven to 425°f (218°C)

Baking your Cheese Fatayer:

Add your stuffed, and shaped dough to a lined baking sheet.

Brush egg wash on your crust, and brush garlic butter in the center of your dough.

Fill your cheese pies with your cheese filling. Be generous! Your cheese mixture should be completely used up after filling your last cheese pie.

Bake for 25-30 minutes. Every oven preforms differently, keep a close eye on them. You want the bottom of your pies, as well as your crust, to be beautifully golden.

Remove from the oven and allow your Cheese Fatayer to cool for a couple minutes.

Serve fresh with a nice cup of tea, and anything else you may enjoy!

How to store them:

Cover any left over cheese pies tightly, or store them in an airtight container. Store at room temperature for a couple days, or in the refrigerator for about a week.

Msakhan:

This dish is all about the olive oil!! Grab the highest quality olive oil you can find & be generous with it 🇵🇸

Recipe:

Chicken ~ * for boiling your chicken you’ll need: - 1 small onion, diced - 2 bay leaves - 1/2 tbsp salt

* Season your chicken with: - Adobo - Paprika - Sumac

Onions:

- 6 Large red onions chopped ( 6 large onions is enough for 4 medium sized Taboon breads) - 2 cups high quality olive oil - 5 Tbsp sumac - 1 tbsp salt - 1/2 - 1 tbsp black pepper

Bread: - Layer of chicken broth - Layer of high quality olive oil (for both sides of each piece of bread)

Instructions: - In a large pot, add cleaned chicken leg quarters. Bring to a boil

- Before it reaches a boil you’ll notice foam forming. Skim the top of your water until it runs clear

- Once your water runs clear + comes to a complete boil, throw in your onion, bay leaves, & salt. Cover your pot, and boil for 30 minutes

- In a large sauce pan, add your 6 chopped onions as well as your two cups of olive oil :,) sauté on medium to high heat

- Once your onions are nice and soft, throw in your sumac, salt, and black pepper.

- Continue to cook your onions on medium to high heat for a good 30-45 minutes (cover and set to the side when done)

- When your chicken is done boiling, add them to a tray. season with your adobo, paprika & sumac :) add some of your chicken broth to the bottom of your tray (to keep them juicy) and bake at the highest temp for 15 minutes, uncovered

Assemble: - Take your bread & brush on a layer of the chicken broth that you made earlier. Then rub a generous amount of olive oil on both sides of the bread

- Drain your onions, add a layer on top of your bread. You can also add a light layer of sumac on top of your onions as well. Repeat this process 4x

- Once you get to your 4th layer, add your chicken. Pop your tray under the broiler just until the edges of your bread are crisp (to your liking) then take the tray out

- Finish off your Msakan with freshly chopped parsley & toasted pine nuts

- And you’re done :,)

@mariyyum twitter post: Recipes that have been passed down to me by my Palestinian mother 🇵🇸, and I've had the honor of sharing them with all of you. #freepalestine

1: Cheese Manakeesh (cheese pies)

2: Homemade Hummus w/ chicken koufta

3: Msakhan (the National dish of Palestine)

4: Sfeeha (meet pies)

Follow her on: twitter instagram youtube tiktok and her own blog for more.

[credenceresearchdotblog]

The Global Women Probiotic Market is projected to grow from USD 1,568.50 million in 2023 to an estimated USD 6,057.56 million by 2032, with a compound annual growth rate (CAGR) of 18.4% from 2024 to 2032. The women probiotic market is gaining significant traction as health-conscious consumers increasingly prioritize gut health, hormonal balance, and overall wellness. Probiotics, which are live microorganisms promoting beneficial effects on the host's health, have been at the forefront of this shift. The women's segment of this market is particularly noteworthy, as it caters to specific health concerns such as urinary tract infections (UTIs), vaginal health, digestion, immunity, and mental well-being. This article explores the current trends, key drivers, challenges, and future opportunities in the women probiotic market.

Browse the full report at https://www.credenceresearch.com/report/women-probiotic-market

Market Trends and Dynamics

1. Growing Awareness of Women’s Health Needs

The global focus on women's health is driving the demand for tailored solutions. Probiotics designed specifically for women address issues like bacterial vaginosis, yeast infections, and UTIs. Consumers increasingly recognize the connection between gut health and systemic benefits, fostering demand for gender-specific probiotics.

2. Rise of Preventive Healthcare

Women are embracing preventive healthcare, preferring probiotics as natural alternatives to medications. Probiotics with strains like Lactobacillus rhamnosus and Lactobacillus reuteri have shown effectiveness in maintaining vaginal flora and supporting urinary health, making them popular choices.

3. Integration with Modern Lifestyles

Convenient forms of probiotics such as capsules, gummies, and beverages are gaining favor among busy women. Products marketed as organic, vegan, or free of artificial additives align well with modern health-conscious lifestyles, further boosting market growth.

Key Drivers of Growth

1. Increasing Health Issues Among Women

The prevalence of UTIs, hormonal imbalances, and gut health issues is rising. Probiotics are emerging as effective solutions, supported by scientific evidence and endorsements from healthcare professionals.

2. Expanding E-Commerce Platforms

Digital platforms have revolutionized how women access probiotic supplements. Online retail offers detailed product descriptions, consumer reviews, and subscription services, ensuring convenience and fostering customer loyalty.

3. Innovation in Product Development

Manufacturers are investing in research to develop targeted probiotic blends. For instance, products combining probiotics with prebiotics (synbiotics) or including additional vitamins and minerals are appealing to women seeking comprehensive health solutions.

Challenges in the Women Probiotic Market

1. Regulatory Hurdles

Probiotic products often face varying regulatory frameworks across regions. The absence of standardized guidelines can hinder innovation and create consumer skepticism regarding product claims.

2. Misinformation and Overpromising

While awareness is growing, misinformation and exaggerated claims in marketing campaigns can erode consumer trust. Educating consumers about realistic benefits remains a challenge for the industry.

3. High Cost of Quality Products

Probiotics with clinically tested strains often come at a premium price. Cost-conscious consumers may find these products inaccessible, limiting market penetration in lower-income demographics.

Opportunities for Growth

1. Emerging Markets

Countries in Asia-Pacific, Latin America, and Africa present untapped opportunities due to growing disposable incomes, urbanization, and awareness campaigns about women’s health.

2. Research and Development

Advancements in microbiome research open avenues for personalized probiotics. Companies can explore products tailored to women at different life stages, such as pregnancy, menopause, or post-menopause.

3. Strategic Partnerships

Collaborations with healthcare professionals, influencers, and retail chains can enhance brand credibility and visibility. Initiatives like educational campaigns can further boost consumer confidence.

Future Outlook

The women probiotic market is poised for robust growth in the coming years, driven by a confluence of factors including rising awareness, advancements in microbiome science, and consumer demand for natural health solutions. According to industry reports, the market is expected to grow at a compound annual growth rate (CAGR) of over 8% from 2024 to 2030.

To sustain this momentum, stakeholders must prioritize product transparency, affordability, and scientific validation. Additionally, addressing regional regulatory disparities and engaging in consumer education will be pivotal for the market's long-term success.

Key players

Nestlé

Bayer

Unilever

Procter & Gamble (P&G)

NOW Health Group

Amerifit Brands

Reckitt

The Clorox Company

Solimo

Physician’s Choice

Jiangzhong Pharma

WonderLab

Kyung Nam Pharm

CKD LACTO-FIT

Morishita Jintan

Suntory

Segments

Based on Product:

Liquid Drops

Powder

Ready-to-Feed Liquids

Chewable Tablets

Gummies

Based on Sales Channel:

Hypermarket/Supermarket

Specialty Stores

E-Commerce

Drug Stores & Pharmacies

Health & Wellness Stores

Convenience Store

Departmental Stores

Mass Grocery Retailers

Based on Strain Type:

Lactobacillus

Streptococcus

Bifidobacterium

Propionibacteria

Enterobacteria

Saccharomyces

Based on Region:

North America

U.S.

Canada

Mexico

Europe

Germany

France

U.K.

Italy

Spain

Rest of Europe

Asia Pacific

China

Japan

India

South Korea

South-east Asia

Rest of Asia Pacific

Latin America

Brazil

Argentina

Rest of Latin America

Middle East & Africa

GCC Countries

South Africa

Rest of the Middle East and Africa

Browse the full report at https://www.credenceresearch.com/report/women-probiotic-market

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CoQ10 Prices | Pricing | News | Database | Chart | Forecast | ChemAnalyst

 Coenzyme Q10, commonly referred to as CoQ10, is a naturally occurring antioxidant that plays a vital role in energy production within the body’s cells. It is also known for its health benefits, particularly in promoting cardiovascular health, improving skin elasticity, and boosting overall energy levels. As a result, the demand for CoQ10 has surged in recent years, particularly among individuals looking to supplement their diet with this powerful compound. With this increased demand, the price of CoQ10 has seen significant fluctuations, driven by various factors including raw material availability, manufacturing processes, market trends, and global economic conditions. Understanding the trends and factors influencing CoQ10 prices is crucial for consumers, manufacturers, and retailers alike.

One of the primary factors influencing the price of CoQ10 is the raw material cost. CoQ10 is typically derived from either synthetic sources or from natural fermentation of yeast or bacteria. While the synthetic method is generally less expensive, the natural fermentation process tends to produce higher-quality CoQ10, which is often marketed as more bioavailable and effective. The natural method, however, is more complex and costly, leading to higher prices for CoQ10 supplements produced through this process. Additionally, the raw materials required for fermentation, such as specific strains of yeast or bacteria, can be subject to supply chain disruptions, which may lead to price fluctuations.

Get Real Time Prices for CoQ10: https://www.chemanalyst.com/Pricing-data/coq10-1227

The global supply of CoQ10 is also heavily influenced by the manufacturing landscape. China, a major producer of CoQ10, has been a key player in setting global price trends. Chinese manufacturers often dominate the global CoQ10 market due to their cost-effective production capabilities. However, factors such as environmental regulations, labor costs, and changes in Chinese government policies can have a direct impact on production costs, and therefore, CoQ10 prices. As China ramps up its production standards to meet global environmental goals, the cost of producing CoQ10 may rise, subsequently driving up global prices. Moreover, as consumer demand grows in markets like North America and Europe, competition among producers intensifies, which can also contribute to price fluctuations.

Additionally, global economic conditions can play a significant role in CoQ10 pricing. Currency exchange rates, trade tariffs, and the cost of energy can affect manufacturing costs, thus impacting the final price of CoQ10 products. For example, if there is a rise in energy costs or raw material prices, manufacturers may pass these costs on to consumers. Similarly, fluctuations in currency exchange rates can affect the cost of imported CoQ10 in various countries. When the value of a currency falls, the price of imported CoQ10 can rise, leading to higher retail prices for consumers in that region.

The method of CoQ10 production can also contribute to price variations. The majority of CoQ10 supplements on the market are available in two forms: ubiquinone and ubiquinol. Ubiquinone is the oxidized form of CoQ10, while ubiquinol is the reduced form, which is often considered to be more bioavailable and easier for the body to absorb. Ubiquinol, due to its higher bioavailability, is generally priced higher than ubiquinone. As demand for the more absorbable ubiquinol form increases, it may lead to higher prices overall. The production process for ubiquinol is more complicated and typically requires advanced technology to convert the oxidized form into its reduced counterpart, which adds to its cost. Therefore, as more consumers seek out higher-quality CoQ10 supplements, manufacturers may adjust their prices accordingly.

In addition to raw material costs, manufacturing processes, and global economic conditions, market demand also influences CoQ10 prices. The health and wellness market has seen significant growth in recent years, with consumers increasingly aware of the benefits of supplements like CoQ10. This heightened demand for CoQ10, particularly in the form of dietary supplements, has led to a steady increase in its price. As more individuals seek to improve their health and manage chronic conditions such as heart disease, diabetes, and aging, the market for CoQ10 is expected to continue expanding. However, the surge in demand may be offset by price competition, as various manufacturers and suppliers compete for market share.

The availability of CoQ10 products in different forms, such as capsules, soft gels, powders, and topical creams, also impacts the price. For instance, CoQ10 supplements in capsule form may be more affordable compared to higher-end options like soft gels or topical products. The pricing of CoQ10 can also vary depending on the brand and the added ingredients. Premium products that include additional antioxidants, vitamins, or other complementary compounds tend to be more expensive than basic CoQ10 supplements.

Looking ahead, CoQ10 prices are expected to continue fluctuating based on several factors, including ongoing changes in global supply chains, manufacturing costs, and market demand. Advances in technology may also lead to more cost-effective production methods, which could potentially bring prices down in the long run. However, given the growing demand for high-quality CoQ10 supplements, especially those made through natural fermentation processes or containing the ubiquinol form, it is likely that the prices for premium CoQ10 products will remain high. The price of CoQ10 may also experience seasonal fluctuations, with certain periods of the year seeing increased demand due to health trends or consumer purchasing habits.

In conclusion, CoQ10 prices are subject to a variety of influences, including raw material costs, manufacturing methods, global economic conditions, and market demand. While the availability of cheaper, synthetic CoQ10 options can provide affordable alternatives, the premium prices for naturally sourced CoQ10 and ubiquinol-based supplements are likely to remain high. As consumer awareness of the health benefits of CoQ10 continues to grow, it is important for both consumers and suppliers to stay informed about market trends in order to make cost-effective decisions. With the continued growth of the health and wellness industry, CoQ10 pricing will likely remain a key area of focus for both manufacturers and consumers alike.

Our Related News for CoQ10: https://www.chemanalyst.com/NewsAndDeals/NewsDetails/us-coq10-prices-witness-a-steady-upward-trajectory-as-november-begins-31215

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