Careful what you eat, especially if you are allergic to certain antibiotics. Recent studies have shown that some vegetables absorb the antibiotic chemicals from the soil they are grown in. Why? Animal manure.In our vast food chain, it seems that we have come across the ultimate irony. Humans are now being punished by their own attempts to optimize the animal and plant food industries. Instead of people being superior to animals and plants in the food chain, we're now being "kicked in the pants," so to speak.Here's the explanation: Animals raised for human consumption are often fed antibiotics in order to make them stronger and larger, making them more marketable animals, according to the Journal of Environmental Quality's report on antibiotic infused crops. In raising these animals, their manure is also collected to be used for soil in raising crops. This manure, used as soil, has now been found to transfer the antibiotics put in the animal feed to the very plants that grow in this soil. In other words, by feeding animals antibiotics to capitalize on the market, we are actual introducing a potential danger in human consumption.Devastated reactions have come from slow food movements, driving home the point that it is important to know where your food comes from. If you have an allergy to certain antibiotics, it could be very dangerous to consume a potato laced with antibiotics. But, with the way America sells its food in grocery stores, it would be hard to know, wouldn't it? Not only is it hard to figure out which crops have these problems, but it is known that animal manure is very commonly used as soil across the world.So far, the animal antibiotics have been found in such foods as corn, lettuce, and potatoes. Potatoes have been found to have the highest amounts of these antibiotics because its actual food closely encounters the soil. Actual dangerous effects of this problem have not yet been fully analyzed. In the meantime, it has been advised by study conductors that those with allergies to any sort of antibiotics should be careful.For more information, visit:Journal of Environmental QualitySlashfoodEnvironment News Service
When people think of a chocolate factory chances are that most immediately conjure that whimsical place inhabited by Willy Wonka and a steadfast crew of Oompa Loompas. And while the reality is far less enchanting, the truth remains that the modern chocolate factory turns out its own form of magic as it labors to bring the gift of chocolate to the masses. The statistics say it all; it is estimated that chocolate consumption reaches over 3.3 billion pounds a year in the United States alone. To keep pace with this constant demand, the chocolate factory of today utilizes an intricate system to deliver a variety of chocolate treats to consumers in record time.The process of chocolate making in todays chocolate factory has remained much the same as it did when mechanical chocolate production made its debut during the Industrial Revolution. It begins with the cocoa seeds which are carefully sorted through to discard imperfections. This is normally a process done by hand one of few hand-done processes still done in the chocolate factory and one that culminates in the separation of each particular seed into type and country from which it originated. From there, the seeds are thoroughly cleaned and weighed.Next, the cocoa seeds are roasted in the chocolate factory until all the moisture is completely removed and the seeds are a rich, dark brown. Once roasted, the seeds pass through a machine where the shells are opened to get to the seed bits or nibs inside. The nibs are then sorted by size in a chocolate factory process known as winnowing. The nibs contain the flavor of the chocolate and they are crushed into heavy chocolate liquor to which milk and sugar are added to get the chocolate we know and love.From this point, a series of different processes can take place within the chocolate factory according to any number of recipes. Regardless of what chocolate you crave, you have access to your hearts desire thanks to the modern chocolate factory.
If you already brew at home, whether that be beer, ice tea or coffee, for instance, then you obviously already know how the process goes. However typically people make smaller brews, and so if you are planning on making a large home brew, then there are several pointers that you are absolutely going to want to take into consideration.Things To Think About Before You Make A Large Home BrewThe first thing that you are going to want to think about when you are planning on making a "large home brew" is the fact that it is going to take a lot more time, effort and money. So if you do not have a lot extra of all of these, then perhaps you should just reconsider.Most people only plan on making a large home brew if they are having a lot of people over or if they are planning to store most of the brew away so that they can use it in the future, and both of these reasons are acceptable. For any other reasons you would probably be best just to stick with making smaller more frequent brews.Another thing that you are going to want to think about before making a large home brew is the fact of whether you have the space to do it. After all, you can quite easily make a small home brew right in a tiny kitchen, however when it comes to a larger one you may have difficulty if you do not have enough room for everything.After all you are going to need more room in the fridge, in the sink and on the countertop in general, and you certainly do not want to get started first and then realize that unfortunately you do not have enough room for everything and that you are thus in big trouble.There are basically two options that you have here: either you should stick to making smaller brews so that you have more free space to work with, or find a friend or family members home during those one or two times that you need to make an especially large brew.Besides that, you really should have no problems, and just make sure that you are as informed and knowledgeable on this topic in general as you can be before you get started, so that you can come out with the best results you possibly can overall.
Sabparod (Pineapple)Scientific Name:Ananas comosus Merr.Family:BROMELIACEAEOther names:Sabparod lai (Krungthep ) Lingthong (Petchboon) Kanoonthong, Yanaad Yaannaad (The Centeral Part) Sabparod (Ranong )Makhanaad, Manaad (The Northern Part ) Bornaad (Chiangmai ) Nae (Karen Mae Hongsorn) Naesaa (Karen - Taak) Maakgaeng (Ngiew Mae Hongsorn ) Maanya (Khmer)Botanical features:TrunkA kind of plant whose life cycle is not short has a short stalk of about 1-3 feet high. There are no branches but spathes that cover the stalk.LeavesThe leaves of a pineapple tree are growing in a clump, in a spiral form with pointed, tapering ends and without stems. The leaves bases cover the stalk with their thorny edges. The leaves skin is smooth with dark green and red streak on the upper part and bluish white color on the underneath.BlossomsA big bunch of flowers grows from the middle of the pinapple clump. The stems are big and strong. There are 3 small petals of which the upper part is purplish blue and the underneath is white. There are 6 pollens arranging in 2 layers.Fruit A pineapple fruit has an oblong shape with a broader base. At the end of the fruit, there are dark green leaves in lumps. The fuit is big and has eyes around itself. It is green when young and bright yellow when fully ripe, with juice.Usage:As foodsThe young crown, briefly boiled, is eaten with namprig (for example, hot- shrimps paste sauce). Fully ripe, sour fruits are ingredients for fried foods whereas the sweet ones are eaten as fruit.Food valueThe meat of pineapple has a high quantity of Vitamin C, sugar and leaves are laxatives: Raw fruits are used as medicine for improving menstruation, getting rid of parasitic worms. Fully ripe fruits help digestion, sweat discharge and nourishment. Pineapple rinds help improve kidney. The young crown, as well as the roots, is a medicine for gallstone. Moreover, the roots are for Krasai sickness (the sickness that causes thinness and weakness) and for cleaning the urinary vessel.Nam Sabparod (Pineapple Juice):Ingredients Pineapple, granulated sugar, powdered salt, freshwaterToei Hom (Pandanus)Scientific Name:Pandanus odrous Ridl.Family:PANDANACEAEOther names:Waan Khaaw Mhai (The Northern Part )Panaeoring (The Southen Part ) Panaegueji (Muslim Thai ) Pannaan (Narathiwas Pattanee ) Paanluung (Chinese)Botanical features:StalkA grass type plant branching out in big clump is born from underground stem. The stalk of Toei Hom is under the ground. The stem and leaves are about 2 feet high growing up on the ground.LeavesThe leaves of Toei Hom grown on the stalk and around which abundantly arrange themselves in order. They are green, about 8-10 inches long with and oblong shape, pointed tips, and smooth edges. When crushed, the fresh leaves will give sweet, cool smell. The Toei Hom does not have blossoms.Usage:As foodsWater squeezed from the Toei Hom leaves is used to flavor and colour Thai sweets.Food value Fresh Toei Hom Leaves are fragrant, sweet with odorous vaporized oil including chlorophyll, the green substance used for colouring foods.
Mapraw (Coconut)Scientific Name:Cocos nucifera Linn.Family:PLAMAEOther names:Maakon Mogoon, Mapraaw (In general) Heddung (Petchboon) Praaw, Mapraaw (The Southern Part ) Yo (Malayu The Southern Part ) Korsaa (Karen Mae Hongsorn) Dung (Chong-Chanburi) Pole (Karen - Karnijanuburi) Eiajee (Chinese)Botanical features:Trunk A perennial tree for about 20-30 metres high; the trunk which is very tall and thin does not produce any branch.LeavesThe leaves of a coconut tree are in a compound form, feather like shape. They are long, narrow and pointed at the end with glossy, deep green colour.BlossomsA cluster of small sized flowers growing at the fragrant of husk which covers small blossoms. There are 6 petals of a blossom. Every cluster contains of stamens and pistils, at the end and base, respectively.FruitA coconut has a round or oblong shape with smooth outer husk. The young coconut is green and turns brown when fully ripe. The middle part is soft fibre. The inner part is hard (the endocarp). The next part is white, soft meat with thin juice.Usage:As foodsThe young crown of the coconut tree is for fried food and curry. Young coconut is edible as fresh or being burnt as well as being cooked a hormog (a Thai dish consisteing of steamed fish or chicken in coconut cream and chili sauce). The cluster, with its cut tip, produces syrup for namtaan peep (sugar made from coconut syrup) liquor, and vinegar. Coconut milk is made into magarine and cooking oil. Coconut meat is squeezed into coconut milk or coconut cream for cooking, and sweet dainties and coconut oil.Food valueCoconut meat contains of about 65% oil with high phosphorus, calcium, carbohydrate, and others. Coconut oil contains variesties of fatty acids which produce rancid smell if left too long.As medicineAshes of the burnt fresh bark of the coconut palm are used to cure toothache and scabies. Fresh or deied coconut meal is for nourishing bodys energy, decreasing urinary discomfort and getting rid of parasitic worms as well as being medicinal drug. Coconut milk, a laxative and medicine for diarrhea, helps solve urinary problem, gallstone and blood vomit. Oil extracted from coconut meat or the hard husk is used to cure the wounds burnt by hot water.Nam Mapraaw (Coconut Juice);IngredientsMapraaw Namhom (Sweet-smell coconut milk) Syrup