All about mangos

Mango, Fruit, Background, Food, Yellow

People who can not do without their favourite mango smoothies recipes probably know a thing or two about mangoes. This amazingly sweet, tangy fruit has many different varieties and they grow abundantly in tropical countries such as India, Indonesia, Malaysia, the Philippines, and Myanmar. Additionally, there are varieties of mangos found in parts of Africa.
If you prefer fresh fruit for your mango smoothies recipes, get the most out of the freshest produce once the fruit is in season during the months of April to August. There’s so much sweetness packed in the succulent flesh of ripe mangoes and that’s why it is a popular smoothie ingredient. The pleasant after-taste that is left in the mouth after eating a mango is incomparable, and therefore it is no surprise that there are a lot of men and women who have singled out this fruit as their favorite.
You might be a fan of mango smoothies, and you might understand a lot about this terrific fruit, but here are a few important things you may not yet know.
Permit us to shed a bit of light on why mango has been crowned,”The King of Fruit.” To start with, the mango is a really delicious fruit. But surely that’s not enough to propel it to royal status. The heart of the issue is the high mineral and vitamin content of the fruit. It’s definitely one of the healthiest fruits around, and that’s worthy of a royal status.
Here’s a few more information on the nutrients found in this luscious, golden tropical fruit that makes every bite of it great for your wellbeing. GABA has an inhibitory effect on the brain.
· Mango has copper, zinc, and manganese which are essential in several bodily processes.
· These are the vitamins that mangoes contain: Vitamin A, Vitamin C, Vitamin E
· Phenolic compound found in mangoes are potent anti-oxidants. These substances are essential in the prevention of oxidative damage to individual cells.
· The high fiber content of mangoes makes them very good at preventing constipation and promoting regular bowel movement.
These are just some of the reasons why blossom is king. Its awesome array of bioactive compounds, fiber, and nutrients is difficult to surpass. No other fruit can boast of such a lengthy list of health benefits compared to mango.
Learn a couple of mango smoothie recipes today and enjoy better health.
If you are fighting blood glucose fluctuation, a few mango smoothies recipes can be helpful in controlling blood glucose levels (other ingredients must be taken into consideration, for certain ). In the meantime, if you are worried about not gaining too much weight, there are also non-fattening mango smoothies recipes which you can prepare. It may interest you to know that some study findings have determined that mango flesh has a significant non-fattening effect. Mango is being regarded as a viable alternative to lipid-lowering drugs based on how it influences fat metabolism.

Kale

Kale, Lettuce, Salad, Organic, Food

Kale.
Would you like kale? Why? “Because it’s so delicious and nutritious,” says DJ Kale spinning on the 1’s and 2’s. It is loaded with minerals and vitamins to give you that energy you need to get through your day. Kale is a green, lean healthier gut machine. Love vitamins A, C, and K, copper, potassium, manganese, and iron? Obviously you do. It is low in saturated fat and cholesterol. It has enough protein and fiber to give you healthy bones, skin, and hair! Plus it detoxifies your body of the”mystery meat,” and other yucky stuff, too. Whether you’re fighting off ninjas, hiking through the hills, or seeking to fend off that afternoon energy slump, kale provides the fuel you require.
Now, I have to admit that I was not always this gung ho about this dark, leafy green vegetable we affectionately call Holy Kale. It wasn’t until several years ago that I decided to start living a greener, healthier life. I really do enjoy lean protein, such as fish, chicken, and turkey. So I do not label myself a vegan or vegetarian by definition, but I think in eating a more plant-based diet.
After conducting my own extensive research (yes, please do your own research… I am not an MD) on natural and holistic living, I started to discover the awesome benefits of countless superfoods, particularly kale. In accordance with HealwithFood.org, kale has potential to prevent cancer and ward off diabetes! Now that’s a superfood. Recently I visited my optometrist for my yearly eye exam, and I was told that my vision had actually improved from last year! What?! So I don’t need to get a stronger prescription? Since the 5th grade I had gotten used to those prescription amounts climbing higher on the chart each year, so I was ecstatic to learn that my vision had drastically improved! When my doctor asked me what changes I had made over the year, I told him about my healthier, greener, “kaler” diet. In actuality, Mercola.com, along with numerous other natural health resources, supports findings that kale is proven to have superhero powers in the eye department!
No, I’m not perfect, but I do eat far better – and greener – than I did a few years back, right, Nutribullet? Yeah, Nutribullet knows how much I really like a green smoothie. In actuality, there are so many creative ways to enjoy kale. I love to use kale in my salads and on turkey burgers (in place of lettuce), and mixed in with whole wheat penne pasta. Oh, kale chips are so great, too!
Here’s one of my favorite ways to have fun with kale:
(Cook time: approximately 10-15 min. over medium-heat)
Sauté 12-16 oz.
Stir in diced tomatoes and onions
Insert Trader Joe’s 21 Seasoning Salute, red crushed pepper, and garlic powder (or your favorite seasoning mix )
*Today, you could stop here. Or… you can add some black beans or brown rice to make it more filling.
And voila!
So yeah, kale and I go way back. I’m glad we became friends, and I invite you to befriend kale, too. I’ve enhanced vision, more energy, clearer skin, and stronger hair. And I have less cravings for foods that are processed. Over time, you will discover you have more superhero energy to do the things you love.

Apples

Orchard, Apple, Apples, Fruit, Green

One apple a day, keeps the doctor away
Apples, among the most popular fruits in the world, are widely available in almost all areas of the world. The various type of apples include; green apples, red apples, and yellow apples. As a result of their ruby red bodies, red apples look exotic making them more popular than green and yellow apples. Since early times, apples have been known to prevent various ailments. Packed with disease-fighting vitamins and antioxidants, apples remain among the top ranked fruits for your health hence the popular expression”An apple a day keeps the doctor away.”
Scientists have demonstrated that the apple has over its pretty look and sweet flavor. Save for the seeds which may impact negatively on certain customers, apple fruits including the skin have been shown to be appropriate for human consumption. According to a research finding conducted by the Department of Agriculture in the United States, a typical apple weighing 250 grams contains approximately 126 calories. Anyway, the apple contain vitamin C nutrients and dietary fibers.
Here are the top five benefits of apples Apples help in weight loss
Apples have been considered as a natural weight-loss food. They’re low in calories, sodium, and fat that have been associated with weight reduction. Besides, apples contain fiber and iron that result in weight loss in various ways. A recent study established that fiber keep you full longer because it expands in the stomach. On the other hand, iron, a component of hemoglobin, boost respiration thus resulting in burning of more calories that would have been saved in the body. As a low sodium food, apples decrease sodium level in the body. Maintaining sodium in the body avoid water retention. Vitamins offered in apples help keep the body active by increasing vitality and health. Consequently additional calories have been burnt thus speeding up weight loss. When it comes to health eating for weight loss, an apple is a gem.
2.
An apple fruit comprises a significant quantity of fiber. A number of this fiber in the apples is in the form of an insoluble fiber popularly known as pectin. As a result, the cholesterol that would have been saved is used leading to reduced levels of cholesterol in the body. Low cholesterol levels in the body functions to decrease the chances of stroke and keeps the heart healthy. Apples reduce the risk of diabetes A review article published in the”Medscape Journal of Medicine” showed that acetic acid slows the digestion of starch in the body. Therefore, it reduces the accumulation of starch that occurs after meals and stabilizes glucose level in the blood. The results of study on 11 patients diagnosed with type 2 diabetes and posted in the European Journal of Clinical nourishment demonstrated the apparent impact of apples in glucose concentration in the body, fasting and waking up.
Carol Johnston, the associate director of the School of Nutrition and Health Promotion in Arizona State University notes that acetic acid reduces the body ability to digest starch.” Carol further notes that, the starch-blocking ability of lipoic acid functions to assists in lowering the risk of diabetes by reducing glucose level in the bloodstream. Any interference with starch digestion means slow accumulation of starch in the blood flow Apples assists in boosting the immune system
The vitamin C available in apples help boost the body’s immune system. In any case, apples help in the breakdown of proteins into amino acids. Yuri Elkaim, a fitness expert and highly sought-after wellness coach, confirms the impact apples have in breaking down proteins into amino acids. Biologically amino acids are responsible for the creation of hormones within the body. Therefore, there’s a link between apples and the body’s immune system. Apples assist in preventing breathing Issues
Quercetin has been associated with better lung functioning. Quercetin is an antioxidant available in the skin of apples. Various research finding have feature breathing benefits to the antioxidant. Further, it is believed that individuals who take four or five apples a day are not as likely to suffer from asthma.
Take an apple now, keep doctors away.

Stevia

Stevia, Leaf, Sugar Plant, Sweetness

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

Mayonnaise

Image result for mayonnaise

The very first time it dawned on me there were two different camps seeing mayonnaise was one day at a restaurant. I was having lunch with a good friend, and she had been interrogating the waitress about the chicken salad , asking her,”This does not have any of that horrible Miracle Whip, does it?” The waitress assured her it was pure mayo that held those little morsels together. My friend seemed relieved and ordered it, but I purchased something else.
I admit I come by it honestly. I was raised in a Miracle Whip home, and I inherited my mother’s dislike for mayonnaise. early. To this day, I buy only MW and so does my sister. However, mayo holds top honors in the condiment world, at least in the U.S., tied only with ketchup in popularity, and a must-have millions of sandwiches daily, in addition to in salads and sauces. Some fanatics even place it on french fries.
As a child, I often asked my mom why some sandwiches or salads tasted”gross” until I understood that MW had a distinctly different taste than traditional mayo, which, in my opinion, has no flavor in any way. When it finally clicked in my mind, and I knew the difference, it was MW all the way from then on.
But let us travel back in time to learn about mayo, and the French fire that began it all. The creation of mayonnaise is credited to the chef of Duke de Richelieu in 1756. While the Duke was defeating the British at Port Mahon in Menorca, Spain, his chef was whipping up a unique victory feast that included a unique sauce made with eggs and cream, staples of French cuisine. Some food historians insist that the Spanish pioneered the rich spread, but it appears more likely that the French did the honors. Word of mouth (and taste buds) traveled across the pond, and Americans quickly adopted the creamy madness. Many residents of French tradition, not to mention chefs looking for new frontiers, introduced it in New York City, and we know that by 1838, the popular restaurant Delmonico’s in Manhattan offered mayonnaise in a variety of dishes.
Soon chefs were dreaming up different ways to utilize the popular spread, especially in salads. In 1896, the famed Waldorf salad, made its debut to rave reviews at a charity ball at the Waldorf Hotel, chock full of apple pieces, celery, walnuts and grapes, all held together by that creamy mayo, and diners couldn’t get enough.
As refrigeration blossomed at the turn of the century, hundreds of food manufacturers raced to get their version of mayo in the stores. One such maker was Hellmann’s, a New York City brand that designed wide mouth jars which could accommodate large spoons and scoops, and they soon started to dominate the sector. Mayonnaise, which had heretofore been considered a luxury, was fast becoming a household staple and taking its place in the dinner tables in millions of homes. Many professional chefs and homemakers created their own versions, but jars of their favorite condiment were featured prominently on grocery store shelves.
Enter Miracle Whip, created in 1933 from the Chicago-based Kraft Foods Company.
So whether you are a straight mayonnaise user, a renegade Miracle Whip aficionado, or you are frequently heard to state”hold the mayo”, there is no getting around this exceptionally popular condiment, and we can thank the French gourmands once more for this creation.

Bologna

Image result for Baloney

Italy’s mortadella sausage is the granddaddy of our contemporary bologna, which was made with pork and a great deal of pork fat. It is found in every self-respecting sausage shop in Italy, and although big meat companies, such as Oscar Meyer, have altered the recipe and call it bologna, the first mortadella can nevertheless be found in delicatessens across the U.S. especially in Italian neighborhoods.
“Baloney” is an Americanized name for the Italian sausage, and in the early twentieth century it also became a popular word meaning”nonsense” or bogus, as in”that’s such baloney.” Quite simply, bologna sausage originated in Bologna, Italy, sometime in the late 1600’s, and its preparation was taken very seriously. Creating mortadella sausage was considered an art form and only a handful of families were allowed the privilege. It was considered a significant ration for Roman armies, and Napoleon is purported to have introduced it to France. (At no time did explorer Marco Polo bring it back from China, but he might have eaten it in his native Italy.) It is so revered in Italy a 1971 movie starring Sophia Loren was titled La Mortadella, in which her character attempted to inject the sausage into the U.S. Those Italians take their sausages seriously.
Immigrants brought it with them in the late 1800’s and set up street carts, small family restaurants and butcher shops, where they sold their beloved sausages, and people of all heritages embraced them. A German immigrant named Oscar Meyer began selling his native sausages in Wisconsin and Chicago, including bratwurst, bacon and wieners at the turn of this century, branching out into more lunch meats, namely bologna, a modified and less complex version of mortadella. With the invention of sliced white bread (think Wonder), a child’s lunch became simpler, with mom slapping some baloney between two pieces of bread, a smear of mayooff to school little Johnny went.
While lots of folks frown upon the”mystery meat” sandwich, there’s no denying that its popularity has almost a cult following (like Spam,) and don’t try telling a baloney aficionado otherwise. Throughout the Depression, bologna gained strength, as it was much less expensive than salami or ham. Often made with leftover parts of meats and heaven knows what else that was tossed into the grinder, it filled up hungry people and kept longer than more perishable sandwich fillings. Ring bologna was often a main course for dinner and tastier than its sliced lunch meat cousin.
Mid-twentieth century, food companies began selling sliced meats in the grocery stores, and the convenience and availability attracted overworked homemakers. No more cooking large meat loaves, baking hams or roasting beef for lunches. Grab a loaf of Wonder Bread, a package of sliced baloney, and you just saved hours of work in your kitchen. Since mac and cheese had no traveling ability, it had been cold cuts for the mass majority.
Although bologna sales began declining in the 1970’s as people reached out for lower-fat and better quality meats, especially turkey and chicken, baloney is making a comeback, not just for nostalgic reasons but for its cost and availability. During a U.S.weak economy between 2007 to 2009, major supermarkets across the country saw a substantial rise in bologna sales. In 2016, lunch meats generated a whopping 2.01 billion dollars in U.S. sales. In the Canadian province of Newfoundland, bologna consumption makes up 35% of the entire country. In a fish-based people, this cheap meat is a staple.
Not to be left out is fried baloney for breakfast, or as a hot sandwich on rye. True bologna fans consider it a normal part of their diet, and they’ll provide you detailed descriptions on the best way to cook it (purchase a whole sausage and slice it thick).
So please do not disparage this hot sausage. Perhaps you don’t have great memories of it, perhaps you ate a poor brand or you just don’t like the entire idea of processed meats. But this sausage has survived the test of time. It’s pure baloney.

Brussels sprouts

Brussels Sprouts, Brussels Carbon

They’ve existed since the 16th century and found their way through Europe and across the channel to the British Isles from their native Belgium. Their bigger relatives, broccoli and cabbage, had originally grown wild and are believed to have been domesticated centuries earlier from the Celts, presumably before 1000 B.C. Although the Romans are often given credit for introducing this vegetable to their European neighbors, the humble cabbage appears in food histories and is generally credited to the Celts, as their armies invaded the Mediterranean areas, where the Romans embraced it (but they most certainly did not espouse the Celtic armies). It became a favorite food, as it was simple and inexpensive to grow and could be dropped into a pot of boiling water and eaten plain or in a soup or stew. No blue-blooded Irishman would observe St. Patrick’s Day without a plate of corned beef and cabbage.
Throughout history, conquering armies have taken their popular foods into other countries and, depending upon the climates and growing conditions, cabbage took on different colors and appearances. Irrespective of who gets the nod for detecting this popular vegetable, it had been widely accepted in Europe and often fermented and chopped. (Once again, explorer Marco Polo missing out detecting cabbage in his travels but possibly ate it in his native Italy.)
Cabbage made its appearance in the usa around 1700 and was probably grown and eaten by the colonists, in addition to some Native Americans. Centuries before, cut up and originally eaten with vinaigrette, the Dutch took coleslaw to a new (and less healthy) level with the addition of egg, some sort of fat and dairy, normally in the shape of our mayonnaise. This version has been referenced in American literature as far back as 1785. Some daring chefs included shredded carrots and jazzed it up a bit, but the basic recipe still dominates American menus. Because it was highly perishable and cluttered, it certainly wasn’t packed into the bags of military soldiers or cowboys, but it has thrived as a popular side dish with all-American sandwiches, hot dogs and burgers, and a popular salad with barbeque and fried chicken.
When the wildly popular fast food restaurant which specializes in chicken eliminated it from their menu, there was a national uproar (including from this author). They replaced it using a spinach salad, but that just didn’t cut it for coleslaw fans, which attests to its popularity.
And talking of shredded cabbage, the Germans, Czechs and Polish have their cherished fermented sauerkraut, which is usually served as a hot vegetable. Jewish delis
Serve it cold as a side for a major filling in Reuben sandwiches.
So where does this leave our Brussels sprouts? Over 90 percent of the U.S. source of these miniature cabbages are grown in the cool climate of San Francisco and
Agricultural regions just south of the Bay. Production started in the Louisiana delta and eventually found its way into the West Coast where the growing climate was more favorable.
Although they are a popular item on holiday tables, this author advises that you follow recipes from top chefs to ensue they turn out tasty, company and well-seasoned. And incidentally, Brussels sprouts top the list as the most hated vegetable in the U.S. and consistently make the top five list globally. So for those people in that camp, they’ll be absent from the family dinner table. Bon appetit.
Writer Dale Phillip confesses that she abhors Brussels sprouts (no hate mail, please). It was painful to just write this article, but she believes she has a duty to the Brussels sprouts fans. Growing up in the 50s and 60s, she lived in one of these households who was subjected to over-boiled vegetables, although her mother was an excellent cook. Her favorite veggie is spinach, and she is a huge fan of sauerkraut (Czech style) that her family enjoyed weekly. She also buys and makes coleslaw and took to a long mourning period following her favorite poultry fast-food restaurant removed it from their menu.

Oysters

Oysters, Mussels, Delicacy, Eat, Gourmet

The oyster, a much priced mollusk appears on menus all over the world. It’s unique texture and flavor is unlike any other kind of fish in the world. Different species are cultivated extensively around the world. The best oysters in Europe comprise the green Marenne in France, the Belon, and the English Whit sable. Most oysters are offered in their raw form, although some are frozen, tinned or bottled in fresh water.
There are two common kinds of oysters people are interested in purchasing: they are simply referred to as either cupped or flat. The taste and texture of each one differ broadly from specie to specie, and they acquire their individual taste from their environment.
The best way to preserve them is to place them on a bed of ice or in a perforated box with damped clothe wrapped them around. Ensure that the oysters will not suffocate from the melted ice or submerge under water in a case or cooler-remember that oysters are living creatures that will deplete the number of oxygen within a small volume of water very fast.
For the past 700 years edible oysters have been a part of the human diet but may have been eaten in a raw or cooked form for a longer time. The meat in the oyster is the edible part; once the shell has been cracked open, the meat can be cooked in a variety of ways.
Oysters contain lots of vitamins, minerals and organic compounds. They are also a huge source of water, omega-3 fatty acid, antioxidants and cholesterol. They also contain potassium, sodium, phosphorous, riboflavin, niacin, and vitamin C.
These components make oysters an extremely healthy food which can greatly increase the health and overall functions of the body.
Eating oysters helps in boosting the immune system. The vitamin E and C content, together with other minerals, contain anti inflammatory and anti-oxidant properties which protect the body against free radicals created by cellular metabolism. These radicals can mutate the DNA of healthy cells into cancerous cells. Wherever they are lodged, they can also cause premature aging, heart disease and general body disrepair. These free radicals can be obliterated by anti-oxidants and vitamins found in oysters.
Oysters can also helps in increase libido in men. It comprises incredible zinc content and more than 1,500% of daily dosage in one serving. Zinc deficiency has been closely linked with erectile dysfunction and impotency. Oysters can give back sexual energy to guys and increase their feeling of masculinity.
Oysters have a massive store of iron, it contains more than 90 percent of what the body needs per day. Iron is a significant component in the production of red blood cells in the human body and aid in preventing anemia that’s a deficiency of iron, which causes stomach disorders, cognitive malfunction, fatigue and overall weakness of muscles.
Again, once the circulatory system is provided with new and healthy blood cells, organs will have a high degree of oxygenated blood to support their activities, this makes them function effectively.

Olives

Olives, Market, Market Hall

Although olives were grown in ancient Asia and Africa, the country of Spain enjoys to claim top honors in its discovering this particular fruit. However, evidence of olive cultivation can be traced as far back as 5,000 B.C. in Mediterranean countries, which adopted this glorious delicacy, Picture an ancient Roman or Greek scribe pouring over some precious parchment scroll while munching on olives. The Roman poet Horace consumed them daily and proclaimed them to be among the world’s perfect foods. (There weren’t a great deal of food options back then, but he was definitely onto something.)
They are cited frequently in the Bible, both Old and New Testament, and of course who can dismiss the venerable olive branch which symbolizes peace. Hebrew cuisine appreciated the fruit in addition to the oil, which was considered sacred and had many uses, such as oil lamps, personal grooming and religious ceremonies.
The island of Crete made a major impact in the olive industry several thousand years B.C. but has been dwarfed in contemporary times by larger and more populated nations. Case in point, Spain takes top honors for introducing olive trees to the Americas, where they showed up around the time Columbus raised his sails and headed West. (Who knows, maybe Columbus had something to do with it.) It’s thought that Spanish missionaries in the 18th century brought the olive tree to U.S. land as they traveled up through Mexico, finding their way to the rich soils of California before it was settled and attained statehood. Still a significant business in Spain, they boast the greatest production with approximately 6 million tons each year. Italy and Greece place third and second with 2.5 to 3.5 million tons annually. There is no question that the Mediterranean countries lead the pack, as 90 percent of olives are pressed for their precious oil, while the remaining 10% left entire. In general, more olives are produced than grapes, worldwide.
No doubt about it, the U.S. utilizes a hefty share of the yearly yield, not just the California harvest but imports as well. We may not have brought them over on the Mayflower, but when the influx of immigrants started, we were quick to adopt them. Now many food shops feature an olive bar, priced by the pound.
The olive tree is remarkably hardy, and several have been identified throughout Mediterranean countries as over a thousand years old and still producing. They favor sun and hot weather and do not become thirsty as frequently as other agricultural crops, thus making them well-suited to Southern climates. Ancient Roman Emperors ordered them to be planted in the Forum. Greeks appreciated their Kalamata variety, native to the area that bears its name. They graced the dining tables in Israel, Syria and Turkey, featuring their own regional favorites. In South America, the nation of Argentina has proclaimed olive oil a”national food” and is attempting to enter the world economy. They may not be a significant player yet, but they have set their sights on this popular export.
After harvesting, olives require curing since they cannot be eaten right from the tree. (Do not even think about it.) A lengthy process is necessary, using lye, brine, water or salt, with a fermentation period to eliminate the strong bitter taste. For petroleum production, the first press is Extra Virgin, the highest quality. The next press is simple olive oil. It is interesting to note that most cooking oils need chemicals or industrial refining, while olive oil is an exception. (No wonder it’s good for us.)
Coming late to the party, Japan’s island of Shodoshima, (or affectionately called”Olive Island”), produces a high quality olive oil that started in 1908. Clearly not a participant in the business, the Japanese folks seem content with their own unique crop and keep it to themselves.
So don’t limit your repertoire to just eating them whole or fishing them from martinis. Cast your net wider and include them in a variety of recipes. They add flavor, color and a bit of oomph to just about everything. But just as a cautionary note, if you do not buy the pitted ones, then please give your guests and family a”heads up!” Nobody wants a wonderful meal spoiled having an emergency trip to the dentist.

Beans beans the musical fruit

Soy Beans, Animal Feed, Soy Oil

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

Cherries

Cherries, Tubs Of Cherries

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

Dairy Queen

Image result for Dairy Queen

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

Peanuts

Board, Bread, Brown, Butter, Crumb, Food

Whether you are a chunky or creamy fan, peanut butter and its many forms comprise one of America’s favorite foods. Are you a new loyalist, make sure it Skippy, Jif, Peter Pan, Smucker’s, or an organic-only consumer? Normally, Americans consume more than six pounds of peanut products each year, worth more than $2 billion at the retail level. Peanut butter accounts for about half of the U.S. edible use of peanuts-accounting for $850 million in retail sales each year.
The peanut plant can be traced back to Peru and Brazil in South America around 3,500 years back. (Along with the French just never quite got it.)
History tells us that it was not until the early 1800s that peanuts were grown commercially in the USA, and undoubtedly showed up at the dinner table of foodie president Thomas Jefferson, likely in the kind of peanut soup, a delicacy in Southern regions. After all, Jefferson was an enthusiastic gardener who lived in Virginia. First cultivated chiefly for its oil, they were originally regarded as fodder for livestock and the poor, like so many other now-popular foods. Technically not nuts, peanuts are a part of the legume family and grown underground in pods, along with peas and beans. (Throwing the bags to anxious consumers became an art form.)
As with many other popular foods, peanut butter was first introduced at the St. Louis World’s Fair in 1904 but basically still had to be made by hand.
Dr. George Washington Carver is unquestionably the father of the peanut industry, starting in 1903 with his landmark research. He recommended that farmers rotate their cotton plants with peanuts that replenished the nitrogen content in the soil that cotton depleted. In his inaugural research, he discovered hundreds of uses for the humble peanut.
While it’s believed that the Inca Indians in South America ground peanuts centuries ago (we know for certain they were not spreading it on white bread with grape jelly), credit is generally given to Dr. John Harvey Kellogg (of corn flakes fame) for producing the initial peanut butter in 1895 for his elderly patients who had trouble chewing different proteins.
In the U.S. peanuts would be the 12th most valuable cash crop and have an annual farm value of more than one billion dollars. They are an easy, low-maintenance crop, nutritious, inexpensive, weatherproof and just plain yummy. Some of our more popular uses include:
Butter
Brittle + additional candies
Crackerjack
Soup
Baking and cookies
Garnishes
Snacks, either roasted or boiled, in-shell or no-shell
Not to be forgotten is peanut oil, which is a highly regarded form of cooking oil, due to its ability to withstand higher temperatures and the additional advantage that food does not hold any peanut taste after cooking.
Sadly, because of rise in allergies, peanuts are disappearing from sporting events and other places, and some airlines replaced them years ago with more economical pretzels. But no matter how you enjoy them, in their simplest form, coated in chocolate or mixed into your favorite dishes, this hot snack and sandwich filling crosses all age and economic barriers. We’ve gone , all right. And for those of you who are allergic, you have our heartfelt sympathy.

Avacados

Appetite, Avacado, Avo, Avocado

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

Smoothies

Smoothie, Fruit, Beverage, Drink, Health

So, what’s a smoothie? In Wikipedia: A smoothie (occasionally spelled smoothie or smooth) is a thick, cold beverage made from puree raw fruit (and sometimes vegetable) blended with ice-cream or frozen yogurt together with other ingredients such as water, crushed ice, fruit juice, sweeteners, (e.g. honey, sugar, Styria, syrup) dairy products ( e,g. milk, yogurt or cottage cheese, whey powder) plant milk, nuts, nut butter, seeds, tea, chocolate, herbal supplements or nutritional supplements.
A smoothie containing dairy products is like a vegetable milkshake, although the latter typically has less fruit and frequently has ice-cream or frozen yogurt.
As you can tell by the definition you are ready to perform a lot about the ingredients you choose to place in your smoothie. But not all ingredients blend well together. Acid fruits such as grapefruit and other citrus pineapples, pomegranates, sour apples, plums, strawberries, and tomatoes don’t blend well with sweet fruits such as grapes, prunes and dates. Ingredients may very as much as the aim of the smoothie you have chosen to make. For a protein energy increase, weight loss, wellness, breakfast drink or just refreshment.

Tomatoes are good for you

Tomatoes, Fresh, Organic, Red, Vegetable

Tomatoes help prevent cancer
Although not all types of cancer but cancer such as breast, colorectal, prostate and stomach cancer. This is due to lutein, zeaxanthin and the high level of lycopene which is a natural antioxidant that have the capability to fight cancer causing cells.
2.
Tomatoes reduces blood pressure and reduces cholesterol level because of its Vitamin B and potassium. Additionally, it prevent life threatening heart problems such as hypertension, heart attack and stroke. Improve your vision
Macular degeneration can be prevented using lutein, lycopene and zeaxanthin. The only carotenoids found in the rectina and lens of the eyes are lutein and zeaxanthin, these two carotenoids aside from filtering light also remove rays that can damage eye tissue and eye related diseases. No cause for alarm, lutein, lycopene and zeaxanthin are found in berries
4. Fight inflammation
Quercetin and kaempferol are two major flavonoids in tomato skin, that have the capacity to counter inflammation.
5. Makes hair healthier
The look and texture of your hair can be improved by drinking lemon juice. Tomato juice revitalize hair development and strengthen tufts of hair.
6. Increases capacity to burn fat
Carnitine is an amino acid which has the capability to increase the capacity for the body to burn fat by about 30%. Tomatoes with all stimulate the production of carnitine.
7. Fights constipation
When you consume foods that are high in water and fiber content you will have regular bowel movement and you’ll be well hydrated this fighting constipation. Tomatoes are high in fibre and water content.
Nutritional composition of tomatoes
Calories 18
Water 95%
Protein 0.9 g
Fiber 1.2 g
Fat 0.2 g
Saturated 0.03 g
Carbs 3.9 gram
Sugar 2.6 g
Monounsaturated 0.03 g
Polyunsaturated 0.08 g
Omega-3 0 g
Omega-6 0.08 g

All about lemons

Sliced Lemon, Lemon, Slice, Fruit

The origin of lemons is unknown but it’s pretty much agreed they were initially grown in Assam (an area in northeast India), northern Burma or China. Somewhere along the line it turned into a hybrid between the bitter orange (sour orange) and citron, which is your basic granddaddy of the citrus family, with its thick bumpy rind and sour flavor.
The fruit has come a long way since then, which makes it among the world’s favorite citrus. Arab traders brought lemons into the Middle East and Africa sometime afterwards as it made its way to southern Italy around 200 B.C. and was cultivated in Egypt. Citron paved the way for all citrus since it arrived in the Mediterranean around the late first century BC. These days, the citron, which contains very little pulp or juice, is usually candied and baked into fruitcakes.
Slow to catch on, for more than a millennium citron and lemon were the only citrus fruits known in the Mediterranean basin. Lemons, though abundant and commonplace now, were really rare in ancient Rome, prized by the elite, and represented high social status.
Initially, lemons were not widely grown for food or seasoning but largely an ornamental plant, like tomatoes, until about the 10th century. The Arabs introduced the lemon into Spain in the 11th century, and by then they’d become a frequent crop in the Mediterranean area. The lemon was introduced to Western Europe somewhere between the years 1000 and 1200 BC. And traveled with the Crusades during their journeys, which makes its way to England in the early 16th century. The name”lemon” first appeared around 1350-1400, from the old French word limon, and was Anglicized in England. The Italian term limone dates back to the Arabic and Persian word limun.
Thanks to Christopher Columbus, who brought them to Hispaniola (the Dominican Republic) in 1493, these new trees that produced odd yellow sour fruit, spread throughout the New World but were still used mainly as an ornamental and medicinal plant because of their very sour flavor. (Apparently nobody had figured out how to make lemon meringue pie nonetheless ).
While foodie president Thomas Jefferson boasted over one thousand fruit trees in his orchards, there’s no record he ever experimented with citrus, even though he should have encountered them in his travels to France, but the Virginia climate simply did not lend itself to citrus. But, lemons were being grown in California from the mid-1700s, and in tropical Florida by the 1800s, when they became a hit in flavoring and cooking.
Though lemon flavored puddings and custards are appreciated for centuries, our favorite lemon meringue pie as we know it today is a 19th-century item. The earliest recorded recipe has been attributed to a Swiss baker called Alexander Frehse. There’s also speculation that a British botanist could have concocted it around 1875, but whoever dreamed it up sure did us a favor.
Over 200 or so varieties of the lemon have evolved over the last three centuries. The Meyer lemon is named after Frank N. Meyer, who introduced it to the USA in 1908, after he discovered it rising in Peking, China and brought back to the U.S.. Unlike regular lemons, Meyer lemons aren’t selected green and cured after harvesting but are picked when fully ripe. They bear fruit year-round, are generally less sour and their pulp is orange-colored.
Many of us learned in grammar school that lemons and limes prevented a disease called scurvy, which Scottish surgeon James Lind discovered in 1747, urging the British Royal Navy to execute in order to save countless sailors. (thus the nickname”limey” to get a Brit, which sounded better than”lemony”). This opened the door to the value of Vitamin C and its significance in nutrition.
It’s tough to imagine life without the lemon. But you like them, their bright yellow color, tangy flavor and aromatic odor improve our lives in many different ways, and if you are fortunate enough to live in a place where they grow, you can indulge for practically pennies.

History of cheese

Cheese, Breakfast, Food, Cheese, Cheese

Although no one knows how the first cheese was created. A theory that through the transport of milk in bladders made from ruminants. The definition of a ruminant is an even-toed ungulate mammal which chews cud regurgitated from its rumen. Storing the milk in such a manner would make it coagulate separation into curds and whey. Though the original process may never be known by the time of the Roman Empire the art is now a highly valued procedure throughout Europe the Middle East. Hundreds of varieties of cheese were produced and traded across the Roman Empire. Many kinds of cheese that are well known today were initially produced and recorded in the late middle ages such as cheddar from the 1500’s Parmigiano-Reggiano in 1957, Gouda in 1697 and Camembert in 1791. In its first days of creation, it remained a local product simply identified by the origin where it was made. British cheese manufacturing began about 2,000 years back in Pre-Roman times. Cheshire and Lancashire are two that evolved into what we recognize today. As in France the majority of the cheese making was localized and performed by farmers in addition to in monasteries. Switzerland, of course, is famous for its cheese, Emmental is a firm cheese with a pale yellow color and buttery, mildly sharp flavor. Emmental features the characteristic holes typical of swiss cheese.
English Puritans dairy farmers brought to America in the 17th Century their understanding of cheese making, Following the Revolutionary War, New York was called the great cheese state. The Southeastern part of Wisconsin was settled in the 1830’s. By 1850,s immigrants from Germany, Norway, and Switzerland came and coupling with American Pioneers said farmstead cheese manufacturing. It took generations for Wisconsin to evolve and in 1868 Nicholas Gerber opened the first Wisconsin Cheese Factory. By 1910 Wisconsin surpassed Ohio and New York and became the number one in cheese production in the united states.
The creation of processed cheese in 1911, a combination of at least two different types and made popular by James L. Kraft who became known as American Cheese.

Cereal

Morning, Breakfast, Food, Table, Healthy

There is no question that cold cereals revolutionized the American breakfast table. No longer did mom need to cook hot cereal, eggs or meat, and kids could independently prepare something for themselves before going off to school. At the turn of the twentieth century, the creation of cold cereal essentially began with two enterprising men who saw the possibilities and took a gamble. And breakfast has never been the same.
From the late 1890s, a somewhat eccentric man named John Harvey Kellogg, ran a health sanitarium in Battle Creek, Michigan, and had established a bland, tasteless food for his patients with digestive troubles. A few years later, his brother Will decided to mass-market the new food at his new firm, Battle Creek Toasted Corn Flake Company, including a little sugar into the flakes recipe which makes it more palatable to the masses, and a star was born.
Around the same time, C. W. Post, who was a patient in Kellogg’s sanitarium, introduced a substitute for java named Postum, followed by Grape-Nuts (which don’t have anything to do with either grapes or nuts) and his version of Kellogg’s corn flakes, naming them Post Toasties, and America’s breakfasts were not the same.
Both guys could thank an enterprising gentleman by the name of Sylvester Graham, who forty years earlier had experimented with graham flour, marketing it to help”digestive issues.” He created a breakfast cereal which was dried and broken into shapes so hard they had to be soaked in milk overnight, which he predicted granula (the father of granola and graham crackers).
Capitalizing on that original concept, in 1898 the National Biscuit Company (Nabisco) started producing graham crackers based on the experiments of Sylvester Graham, first promoting them as a”digestive” cracker for people with stomach problems; (Sounds plenty of people had gastrointestinal problems even back then.)
Fast forward and other businesses were sitting up and taking notice. The Quaker Oats Company, obtained a method which forced rice grains to explode and started marketing Puffed Rice and Puffed Wheat, calling them a marvel of food science that was”the first food shot from guns” (oh boy, would they come under fire for this one now, no pun intended);
1920s Wheaties was introduced and cleverly targeted athletes as they proclaimed to be the”Breakfast of Champions;”
The 1930s saw The Ralston Purina firm introduce an early version of Wheat Chex, calling it Shredded Ralston (seems somewhat painful);
Soon Cheerios appeared and would become the best-selling cereal in America, worth roughly $1 billion in sales in 2015.
No one can dispute the convenience and flexibility of dry packaged cereal. In the past fifty years, this multi-billion dollar market has spun off multiple applications, unlimited possibilities and targeted children with clever packaging, outrageous names, flavors, colors and choices (all loaded with sugar of course). What could be more American than corn flakes?

Curds and whey

Curd, Cheese, Sandwich, Curd, Curd, Curd

Nursery rhymes are often hundreds of years old and their meanings are not clear but simply repeated or sung by young children. In the case of”Little Miss Muffet” she’s eating a centuries old version of conventional curds and whey, which is your basic cottage cheese, likely the food that this rhyme depicts. And the acidity eliminated to achieve a more sweet and pleasant taste.
Cheese curds are a necessary element in cheesemaking, which may also be fried to get a snack or appetizer.These curds are strong pieces of curdled milk and made from fresh pasteurized milk in the process of creating cheese after bacterial culture and an acidic substance, like lemon juice, are added to cause clotting (curdling). For convenience, bakers often”curdle” milk to create a buttermilk taste when making muffins, pancakes or other baked products. Vinegar or lemon juice are the most popular additive, but centuries ago rennet was utilized (cow’s stomach lining). It is then cut into cubes and the end result is a mixture of whey (the liquid) and curd. This mixture is cooked and pressed to separate the whey from the curd, creating the last product of cheese curd. Usually mild in taste, fresh curds squeak when bitten into, a feature caused by air trapped within the porous material. In the country of India, a popular alternative to meat is paneer, which is widely utilized in traditional main courses, and rice biryani. It looks like tofu and has a dull but pleasing taste and feel.
Although cheese curds ideally should be eaten fresh, they can be purchased at local supermarkets nationwide, The most common curd is a young cheddar. In Wisconsin, cheese factories crank them out daily to satisfy the requirement and have been produced since the mid 1800s, when cheesemaking got its start in America’s Dairyland, as Swiss and German immigrants brought their skills and recipes to the Midwest. Today they are the nation’s most popular snack. Wisconsin produces more than 2 billion pounds of cheese per year. That’s a good deal of curds.
A popular snack in the state of Wisconsin (no surprise), they have been enjoyed for years with wine or beer, but now have spread across the nation, especially at state and county fairs, where they are usually deep-fried. They can be purchased at many local supermarkets.
So essentially, Miss M was sitting on a stool eating cottage cheese until that spider showed up and ruined things for her. That should clear up any confusion you have had since childhood. These days she would probably be noshing on fried cheese curds and sipping a soft drink. Now go fry up some and enjoy.

Coffee for your skin

Background, Bean, Beans, Beverage, Black

Drinking coffee is good for your skin, but it’s even better for it if you use it externally. These days you can discover many skin products containing coffee. Have a look at the list of ingredients on tubes and packaging before buying such items.
You can use it to get rid of puffiness around your eyes. It also boosts the production of antioxidants and protects your skin from the damaging UVB rays, which may produce melanoma.
One useful life hack is to keep a supply of coffee ice cubes which you can use to gently rub over any swollen areas on your face.
Apart from these advantages, it promotes skin-cell regeneration, and raises your collagen levels. Collagen helps your skin maintain its youthful appearance because its elasticity is kept.
If these facts have not yet convinced you of coffee’s health benefits, then consider these too; Coffee can help your blood flow and if you drink it regularly, you will know that it gives you a boost of energy.
You can create your own facial scrub with this liquid and use it as an exfoliator that will make your skin glow with health. Make the scrub by mixing java, olive oil and brown sugar.
It’s also very good for your scalp and hair, after all your scalp is skin which also needs nourishment. All you have to do is take ground coffee, about half a cup, and massage your wet scalp with it. When you have left it for about two minutes, you can wash your hair and scalp with your favorite shampoo and conditioner. You are sure to be pleased with the results. Make your scrub by adding a dessert spoonful of olive oil and a teaspoonful of sugar to some fresh coffee grounds and blend well. Using circular movements, massage the mixture into the areas where you’ve got cellulite. You need the consistency of this mixture to be thick. Leave your face pack on for around 15 minutes and then wash it off with tepid water. Following this beauty treatment you’ll have glowing. Healthful skin.