DOCSLIB.ORG

Abyssinian Hard (Wheat Triticum Durum) Alcohol (Depends on Grain)

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Abyssinian Hard (Wheat Triticum Durum) Alcohol (Depends on Grain) Foods and food additives to AVOID Einkorn (Triticum monococcum) - J – K - Prolamine (amino acid strings high in - A – Energy Bars Jelly Beans praline from wheat) Abyssinian Hard (Wheat triticum durum) - F - Kamut (Pasta wheat) Processed meats Alcohol (depends on grain) Farina Kluski Pasta - R - Amp-Isostearoyl Hydrolyzed Farina Graham - L – M – N - Rice Chex (has malt) Amp-Isostearoyl Hydrolyzed Wheat Filler Licorice Candy Rice Krispies (has malt) Protein Flavoring Malt (if made of barley) Rice Malt (if barley or Koji are used) Artificial Coloring Flour (wheat) Malt Extract Rice Noodles (if imported, may have up Artificial Flavoring Food Starch (wheat or mixture) Malt Syrup to 2% other ingredients not listed) Atta Flour French Fries (can be contaminated if fried Malt Flavoring Rice Paper (imported, may have up to 2% - B - with breaded items) Malt Vinegar other ingredients not listed) Barley Grass Fried Foods (breading) Maltodextrin Risotto (rice dish often made with gluten Barley Hordeum vulgare Frozen Potatoes (almost all use flour to Macha Wheat (Triticum aestivum) containing soup stocks) Barley Malt separate) Marinades Roux (commonly used thickener in sauces BBQ Sauces (often have wheat &/or corn) Fu (dried wheat gluten) Matza of 1/2 flour to 1/2 fat) Beer (Gluten-free beer is allowed and that - G – Matzo Semolina Rusk made of sorghum) Germ Matzah Rye Bleached Flour Gliadin (gluten peptides) Medications (use only brand name that - S - Blue Cheese Gluten (protein of wheat, barley, rye, and you check on internet website or with Salad Dressings Bran (Rice bran is OK) oats) manufacturer) Sauces Breading on meats Graham Flour Metamucil Seasonings (including powdered Broth Gluten Peptides Meripro 711 flavorings and dustings on chips, nuts, Brown Flour/Brewer‘s Yeast/Bread Flour Glutenin Mir popcorn, rice mixes, and rice cakes) Brown Rice Syrup Granary Flour (if combined with wheat) Mironovskaya (wheat and rye cross) Seitan (wheat) Bulgur Gravy Miso Self-Basting Poultry Bulgur Wheat Gravy cubes Modified Food Starch Semolina (wheat) - C – Grilled food (possible contamination) Mustard Powder Semolina Triticum Canned Soups Grits Natural Flavoring Shot Wheat (Triticum aestivum) Carmel Color Groats (crushed barley, wheat) Natural Flavors (no telling WHAT they Shoyu (soy sauce often has wheat) Cereal Ground spices put in) Small Spelt Cereal Binding - H - Nishasta Soba Noodles Chilton Hard Candy - O – Soup Bases Club Wheat Hard Wheat (There is lots of argument about oats; Soy Sauce (gluten free brand available) Cold Cuts Heeng make a personal decision based on Strong Flour Corn (some Celiacs can’t tolerate) Herbal Supplements research) Suet in Packets Common Wheat (Triticum aestivum) Hing Oat bran Spelt (Triticum spelta) Communion Wafers Hordeum Vulgare Extract Oat Fiber Sprouted Wheat or Barley Cookie Crumbs Hot Dogs (if it has wheat-based fillers, if Oat Gum Starch Cookie Dough corn based fillers then they are ok) Oats Stearyldimoniumhydroxypropyl Cough Medicine Hulls Oriental Wheat (Triticum turanicum) Hydrolyzed Wheat Protein Couscous Hydrolyzed Vegetable Protein HVP OTC over-the-counter-medications Stock cubes Crisped Rice Hydrolyzed Plant Protein HPP Orzo Pasta Stuffing Croutons Hydrolyzed Wheat Gluten - P – Q – - T – - D - Hydrolyzed Wheat Protein Pg-Propyl Panko Tabbouleh Dextrimaltose Silanetriol Pasta Tabouli Dextrins Hydrolyzed Wheat Starch Pearl Barley Teriyaki Sauce Dinkle (wheat, spelt) Hydroxypropyltrimonium Persian Wheat (Triticum carthlicum) Timopheevi Wheat (Tricum timopheevii) Disodium Wheatgermamido Peg-2 Hydrolyzed Wheat Protein Perungayam Thickeners (Triticum timopheevii) Durum wheat (Triticum durum) -I – Polish Wheat (Triticum polonicum) Triticale (wheat and rye hybrid) - E - Ice Cream Poulard Wheat (Triticum turgidum) Triticum Vulgare (Wheat) Flour Lipids Edible Starch (can be wheat or mixture) Imitation Bacon Potato chips, any mass-produced Triticum Vulgare (Wheat) Germ Extract Emmer (Triticum dicoccon) Imitation Seafood Textured Vegetable Protein – TVP Triticum Vulgare (Wheat) Germ Oil Algin Brown Sugar Citrus Red No. 2 - U – V - Alginate Buckwheat Cochineal Udon Allicin Butter (dairy; check additives) Cocoa Vanilla Extract (gluten free brand Almond Butylated Hydroxyanisole Cocoa Butter available) Almond Nut Butyl Compound Coconut Vavilovi Wheat (Triticum aestivum) Almond meal - C – Collagen Vegetable Starch Aluminium Calcium Acetate Corn (Some Celiac’s cannot tolerate corn Vitamins (read label) Amaranth Calcium Carbonate products) - W – Adzuki Bean Calcium Caseinate (Contains MSG) Corn Malt Wheat, Abyssinian Hard triticum durum Anise Calcium Chloride Corn Meal Wheat Amino Acids Annatto Calcium Disodium Corn Flour Wheat Berry Annatto Color Calcium Hydroxide Cornstarch Wheat Bran Extract Apple Cider Vinegar Calcium Lactate Corn Syrup Wheat, Bulgur Arabic Gum Calcium Phosphate Corn Syrup Solids Wheat Durum Triticum Arborio Rice Calcium Silicate Corn Sweetener Wheat Germ Extract Aromatic Rice Calcium Stearate Cortisone Wheat Germ Glycerides Arrowroot (starch) Calcium Sorbate Cotton Seed Oil Wheat Germ Oil Artichokes Calcium Sulfate Cowitch Wheat Germamidopropyldimonium Aspartame Calrose Rice Cowpea Hydroxypropyl Aspic Camphor Crawfish Hydrolyzed Wheat Protein Ascorbic Acid Cane sugar Cream of Tartar Wheat gluten Astragalus Gummifer Cane Vinegar Cysteine, L Wheat Grass Avena Sativia Canola Oil - D – E - Wheat Nuts Avidin Caprylic Acid Dal (split peas or beans) Wheat Protein - B - Carageenan Chondrus Crispus Dasheen Flour (eddo flour) Wheat Starch Baking Powder Caraway Dates Wheat Triticum aestivum Baking Soda Carbonated water Delactosed Whey Wheat Triticum Monococcum Balsamic Vinegar Carboxymethyl cellulose Della Rice Wheat (Triticum Vulgare) Bran Extract Bamboo Shoots Carmel Color (if made in USA) Demineralized Whey (dairy) White bread of any kind Basmati Rice Carmine Desamidocollagen Whole-Meal Flour Beans, any Carnauba Wax Dextrose Wild Einkorn (Triticum boeotictim) Bean, Adzuki Carob Bean Dioctyl Sodium Wild Emmer (Triticum dicoccoides) Bean, Hyacinth Carob Bean Gum Distilled Vinegar X – Y – Z – Bean, Lentil Carob Flour Dutch Processed Cocoa Yogurt (most flavored ones have gluten) Bean, Mung Carolina Rice Eggs Bean Romano (Chickpea) Carrageenan Elastin Alphabetical Index of foods and food Bean Tepary Casein (dairy) Enriched Rice additives which are ALLOWED Beef Cassava Ester Gum - A - Beeswax Castor Oil - F – Acacia Gum Benzoic acid Cellulose (plant or tree fiber) Fava Bean (legume) Acesulfame K Besan (gram, chickpea flour) Cellulose Ether Fish (fresh or frozen) Acesulfame Potassium Betaine Cellulose Gum Flaked Rice Acetophenone BHA Cetyl Alcohol Flax Acorn Quercus BHT Champagne Vinegar Folacin Adipic Acid Beta Carotene Channa (chickpea) Folate Acacia Gum Bicarbonate of Soda (may have Cheese (dairy; check ingredients) Folic Acid, Folacin, Folate Agar cornstarch) Chestnuts Formaldehyde Agave Biotin Chickpea Flavoring Albumen Black and Red Rice Chlorella Flavoring Extract Alcohol (depends on grain) Brewer’s Rice Chocolate Liquor French Fries (only if not fried with Alfalfa Brown Rice Chymosin breaded items) Algae Brown Rice Flour Citric Acid Fructose Fruit (fresh or dried) - L – Oats (gluten-free oats) Reticulin Fruit Vinegar Lactic Acid Oils and Fats Rice Fumaric Acid Lactose Oleic Acid Rice Bran - G – Lamb Olestra Rice Bran Oil Galactose Lanolin Oleyl Alcohol/Oil Rice Couscous Garbanzo (chickpea) Lard - P – Q – Rice Flour, white Gelatin Lecithin Palmatic Acid Rice hulls Glucose Legumes Pantothenic Acid Rice Vinegar Glutamate (free) Lemon Grass Paraffin Risotto (rice dish) Glutamic Acid Lentil Peas Romano Bean (chickpea) Glutamine (amino acid) Long Grain Rice Pea - Chick Rosematta Rice Glutinous Rice Licorice Pea – Cow Rosin Glutinous Rice Flour Lipase Pea Flour Royal Jelly Glycerides Locust Bean Gum Peanuts (legume) Rum Glycerol Monooleate - M – Pearl Rice - S – Glycol Monosterate Magnesium Carbonate Pepsin Saffron Glycol Magnesium Hydroxide Peru Balsam Sago Palm Glycolic acid Maize Petrolatum Sago Flour Gram flour (from chick peas) Maize Waxy Phenylalanine Saifun (bean threads) Grape Skin extract Malic Acid Pigeon Peas Seaweed Grits, Corn (can be contaminated with Maltitol Polenta Seeds (except wheat, rye, barley & oats) wheat) Maltodextrim (ok if made in the USA) Polished Rice Sesame Guar Gum Manioc Polyethylene Glycol Sphingolipids Gum Arabic Masa Polyglycerol Soba (be sure it‘s 100% buckwheat) Gum Base Gum Tragacanth Masa Flour Polysorbates Sodium Acid Pyrophosphate - H – Masa Harina Popcorn Sodium Alginate Ham (check nutrition label) Meat (fresh; be careful of flavor Popcorn Rice (from Louisiana) Sodium Ascorbate Hemp enhancers) Pork Sodium Benzoate Herbs, all kinds Methyl Cellulose (used as gluten Potassium Citrate Sodium Caseinate (dairy) Hickory Smoke Flavor substitute in rice breads) Potassium Iodide Sodium Citrate Hominy Microcrystallin Cellulose Potassium Sorbate Sodium Erythrobate Hominy Grits Milk (dairy) Potatoes Sodium Hexametaphosphate Honey Millet (sorghum) Potato Flour Sodium Lauryl Sulfate Hyacinth Bean Milo Potato Starch Flour Sodium Nitrate Hydrogen Peroxide Mineral Oil Powdered Sugar (contains corn starch) Sodium Phosphate Hydrolyzed soy protein Mineral Salts Prinus Sodium Silacoaluminate - I – J – Modified Corn Starch (corn) Pristane Sodium Stannate Iodine Modified Tapioca Starch Propolis Sorbet (read label, often gluten free but Inulin Monosodium Glutamate MSG (made in Propylene Glycol has corn) Invert Sugar USA) Propylene Glycol Monosterate Sorbic Acid Isolated Soy Protein Monopotassium
Load more

Recommended publications
  • Red and Black Rice with Leeks and Pea Tendrils NEW YORK TIMES - RECIPES for HEALTH
    Red and Black Rice with Leeks and Pea Tendrils NEW YORK TIMES - RECIPES FOR HEALTH I made this on impulse when I found pea tendrils at the farmers’ market this week, but you don’t have to put aside the recipe until spring brings them to your markets — use baby spinach instead. The dish is inspired by a recipe for farro and black rice with pea tendrils from Suzanne Goin’s “Sunday Suppers at Lucques." INGREDIENTS: • 3 tablespoons extra virgin olive oil • 2 leeks, white and light green parts only, halved lengthwise, cleaned and sliced thin • Salt to taste • 2 teaspoons thyme leaves • 3 cups cooked Wehani rice or Bhutanese red rice • 1 cup cooked black rice, either Japonica or Chinese black rice • 1 6-ounce bunch pea tendrils, ends trimmed, washed and spun dry, or 1 6-ounce bag baby spinach • Salt and freshly ground pepper Preparation: Heat 2 tablespoons of the olive oil over medium heat in a large, heavy skillet, and add the leek and a pinch of salt. Cook, stirring, until the leeks soften, about three minutes. Stir in the pea tendrils or spinach. Cook, stirring, until they wilt, about three minutes for pea tendrils and one minute for baby spinach. Season to taste. Add the thyme, the remaining olive oil and rice, and stir until the mixture is combined. Season with freshly ground pepper, adjust salt and serve. Yield: (serves 4 to 6) Advance preparation: The dish will keep for three to four days in the refrigerator and can be frozen. Nutritional information per serving (four servings): 354 calories; 2 grams saturated fat; 2 grams polyunsaturated
    [Show full text]
  • Pressure Cooker Rice Cooking Timing Charts
    1/15/2016 Pressure Cooker Rice Cooking Timing Charts Pressure Cooker Rice Cooking Timing Charts Back To Grain Menu Rice Cooking Related Varieties of Timing Articles Rice Charts Fool Proof Recipes Rice Pilaf Risotto Savory, Herbed Three Grain Pilaf Rice All times are for 15psi pressure using the PIP cooking method. For best results do not exceed the recommended cooking times. Use the natural release method to finish steaming the rice. When pressure drops, open the lid, remove bowl and fluff rice with a fork before serving. Grain Variety Grain: Cooking Description Water Times White Rice, long 1 : 1 1/2 4 minutes Basmati is an aged, aromatic rice imported from grain: India. Jasmine is aromatic rice grown in Thailand and Basmati, is similar to basmati. Texmati is basmati grown in Jasmine, Texmati Texas. Cooked grains are separate, light and fluffy. White Rice, short 1 : 1 1/2 8 minutes Short­grain white rice is characterized by round grain: grains,after cooking the rice is plump and slightly sticky. It may be difficult to find in the US, but there are medium grain rices that may work as`well. White Rice, 1 : 1 1/2 7 minutes Medium grain rice has a shorter, wider kernel than medium grain: long grain rice. Cooked grains are more moist and tender, and have a greater tendency to cling together than long grain. Brown Rice, 1 : 2 18 Brown rice has a chewier texture than white rice. Short Grain: minutes Long grain brown rice remains separate and fluffy http://www.missvickie.com/howto/grains/rice-cooking.htm 1/3 1/15/2016 Pressure Cooker Rice Cooking Timing Charts Basmati when cooked.
    [Show full text]
  • 08 APRIL Cat Smaller.Indd
    ASSOCIATEDEEDD BUYERS Distributor of Natural, Organic, Specialty & Ethnic Foods APRIL TABLE OF CONTENTS Grocery Brand Name Index 6 2008 PRICELIST Order & Delivery Schedules 14 Policies and Procedures 15 New Items 18 BUSINESS HOURS Key 19 Monday-Friday Hot Deals 22 8:30-4:30 Case Stack Deals 23 Books and Bulk Items 29 Frozen Items 45 REACH US AT Grocery - Ethnic Foods 58 5 Commerce Way Grocery by Category 72 PO Box 399 Household and Miscellaneous 124 Barrington, NH 03825 Remedies and Supplements 130 (p)603.664.5656 Personal Care 134 (f)603.664.8840 Pet Foods and Care 144 Refrigerated Items 146 FOR ORDERS SHIPPED BETWEEN MARCH 31 - MAY 2 TABLE OF CONTENTS PASTA 105 ANNIE’S HOMEGROWN PASTA SAUCES 107 cookies BRAND NAME INDEX 6 PIZZA SAUCES & CRUSTS 107 crackers, bread sticks & rice cakes ORDER & DELIVERY SCHEDULE 14 PREPARED FOODS, CANNED 108 prepared foods, canned POLICIES & PROCEDURES 15 PREPARED FOODS, PACKAGED 108 prepared foods, packaged NEW ITEMS 18 PRESERVES, SWEETENED 109 ANNIE’S NATURALS BOOKS & BULK ITEMS 29 PRESERVES, UNSWEETENED 110 condiments, cooking BBQ sauces FROZEN FOODS 45 PRESERVES & SPREADS, BUTTERS 111 condiments, cooking marinades RICE 111 condiments, cooking worcestershire GROCERY - ETHNIC FOODS 58 condiments, salad dressings GROCERY BY CATEGORY 72 SEA VEGETABLES 112 SEAFOOD 112 condiments, sandwich spd, mustard HOUSEHOLD & MISC. 124 SNACK & SNACK BARS 112 condiments, sandwich sprd, ketchup REMEDIES & SUPPLEMENTS 130 SOUPS, CANNED & ASCEPTIC 115 APPALACHIAN NATURALS PERSONAL CARE 134 SOUPS, CUPS & DRY MIXES 115 condiments,
    [Show full text]
  • View Certificate
    January 23, 2019 This is to certify that the following product(s) prepared by Lundberg Family Farms, 5311 Midway, PO Box 369, Richvale, CA 95974 at the following facilitie(s) are under the supervision of the Kashruth Division of the Orthodox Union and are kosher as indicated below. Aaron Thomas Company Inc.-Garden Grove, 7421 Chapman Avenue, Garden Grove, CA California Natural Products-Lathrop [USDA #06-1430], 1250 East Lathrop Road, Lathrop, CA Dundee Fruit Company-McMinnville, 1974 Colvin Ct., McMinnville, OR Lundberg Family Farms-Richvale, 5311 Midway, Richvale, CA Maplegrove Gluten Free Foods Manufacturing Inc., 5010 Eucalyptus Avenue, Chino, CA Olive Oil Factory, LLC-Fairfield, 770 Chadbourne Road, Fairfield, CA Product Name UKD-ID Status Certification Requirements Brand: Lundberg • 073416000063 Eco-Farmed Apple Cinnamon Rice Cakes OUV3-1400A89 Pareve Symbol required. • 073416000216 Eco-Farmed Brown Rice Cakes Salt-Free OUV3-F326360 Pareve Symbol required. • 073416001558 Eco-Farmed Sweet Dreams Brown Rice Syrup OUV3-BF278C8 Pareve Symbol required. • 073416001855 Nutra-Farmed Brown Rice Syrup (Canadian) OUV3-9FCE4EC Pareve Symbol required. • 073416020054 Traditional Italian Risotto - Butternut Squash OUD3-38C0866 Dairy -D Symbol required. Use of the OU trademark must comply with the terms set forth in a written agreement with the Orthodox Union. Any other use of the OU trademark is not authorized. This certification is valid through 01/31/2020 Rabbi Menachem Genack, Rabbinic Administrator, CEO Page 1 of 19 January 23, 2019 Lundberg Family Farms (continued) This is to certify that the following product(s) prepared by this company at the facilitie(s) listed above are under the supervision of the Kashruth Division of the Orthodox Union and are kosher as indicated below.
    [Show full text]
  • Cooking with Rice, Grains and Pulses a Working from Home Module for Level 2 Hospitality Rice
    Cooking with Rice, Grains and Pulses A working from home module for Level 2 Hospitality Rice Rice is generally described as being long-, medium- or short-grained. These are some of the most common types you’ll find in supermarkets and gourmet stores, as well as a few specialty rice's that we’re seeing more and more often. Here are some examples of different rice's in the different classifications. Long Grain Rice’s Long grain white rice, Long-grain brown rice, Basmati and Jasmine rice. Medium-Grain Rice's Japanese-style rice - used for sushi and Bomba is the rice of choice for the Spanish classic paella. Short Grain Rice’s Arborio rice is the most widely available variety of Italian rice, used to make risotto (the other types include carnaroli and vialone nano) and Short-grain brown rice. Specialty Rice’s Wehani rice, Kalijira rice, Wild rice and Chinese black rice, also known as forbidden rice. Types of Grains Grains, commonly referred to as ‘cereals’ or ‘cereal grains’, are the edible seeds of specific grasses belonging to the Poaceae (also known as Gramineae) family. Wheat, oats and rice are the grains most commonly eaten in Australia, with others such as rye, barley, corn, triticale, millet and sorghum making a smaller contribution. Some types of wheat such as spelt, freekeh, emmer and eikorn are also becoming more popular. True Cereal Grains There are a number of different types of grains found within the true cereal grains which are from the botanical family ‘Poaceae’ including wheat, oats, rice, corn (maize), barley, sorghum, rye, and millet.
    [Show full text]
  • Technology of Modern Rice Milling and Basmati Rice
    TECHNOLOGY OF MODERN RICE MILLING AND BASMATI RICE PROCESSING OF RICE • Introduction • Quality of Rice RICE MILLING • Intake Paddy its Handling • Cleaning • Drying • Cracking of Paddy during drying and how to prevent it • Methods of Drying • Fuel for drying • Storage • Conditions for safe storage • Storage factilities • Milling of Rice • Types of Rice Mill • Huller mill • Battery of hullers • Sheller cum huller mill • Sheller cum cone polisher mill • Modern rice mill • Modern rice milling process: Operations and Equipments • Cleaning • Dehusking (shelling) • Husk separation • Paddy separation • Shelling of return paddy • Polishing • Grading • Weighing and bagging • Small Capacity Rice Mills • Engelberg huller • Mini rice mill • Centrifugal shelter • Factors That Affect Rice Outtum During Milling • Amount of husk in paddy • Degree of milling • Breakage of rice • By Products of Rice Milling • Husk • Bran • Broken rice • Quality Control Laboratory • Quality Control Laboratory • Sample preparation • Removal of dockage • Moisture content • Testing • Laboratory equipments MODERN CONVENTIONAL MILLING • Abrasive Milling of Rice Lye peeling • Tubo milling • Extractive Milling • Rice Flour • Further processing of Rice • Boiling and Steaming • Parboiling • Quick cooking Rice • Shelf stable Cooked Rice • Rice Milk • Enrichment • Vitamins and Minerals • Amino Acids • Uses for By Products PROPERTIES OF PARBOILED RICE • Utilities • Steam • Water • Electricity • Cost • Cleaning System • Parboiling system (CFTRI process) • Boiler with husk fired cyclone
    [Show full text]
  • A Ll K Inds of Rice
    Enjoy Kale Salad Every Day! Vol . 40, IssueVol . 2, 2021 Science, Caring, and Vegan Living since 1982 A l l K i n d s o f R page 24 $4.50 USA/$5.50 CANADAi ce Strawberries · page 34 Latin American Foods · page 26 High in Calcium Health · Environment · Ethics vrg.org Nutrition Hotline This month’s Nutrition Hotline addresses vegan diet and acne Reed Mangels, PhD, RD QUESTION: I recently went vegan sometimes used in protein shakes, and notice that my skin looks also may worsen acne. A small better. Does what I eat affect study of only five adolescent acne? P.B., via e-mail males identified the onset of acne shortly after they started ANSWER: It’s possible that your to use a whey protein supplement, dietary change did affect your with improvement in acne acne, but other factors could also seen when the supplement JK, Ellervik C. Dairy intake have played a role. For example, was discontinued.2 and acne vulgaris: a systematic hormonal changes, stress, genetic Some studies report that diets review and meta-analysis of predisposition, and possibly with a low-glycemic load are 78,529 children, adolescents, diet can all affect the risk or associated with fewer symptoms and young adults. Nutrients. severity of acne. While there’s of acne.3,4 These diets are based 2018;10(8):1049. little or no evidence that foods on complex carbohydrates such 2 Silverberg NB. Whey protein traditionally associated with acne as whole grains, beans, and precipitating moderate to severe like chocolate, greasy foods, or vegetables and have a smaller acne flares in 5 teenaged athletes.
    [Show full text]
  • Cuisinart Rice Cooker/Steamer and Allow It to Cool Before Cleaning
    INSTRUCTION & RECIPE BOOKLET Rice Cooker/Steamer CRC-400 For your safety and continued enjoyment of this product, always read the instruction book carefully before using. IMPORTANT SAVE THESE SAFEGUARDS INSTRUCTIONS When using an electrical appliance, basic safety precautions should always be followed, including the following: FOR HOUSEHOLD USE 1. READ ALL INSTRUCTIONS. ONLY 2. Do not touch hot surfaces; use handles or knobs. 3. To protect against risk of electrical shock, do SPECIAL CORD SET not immerse the Rice Cooker/Steamer housing INSTRUCTIONS in water or any other liquid. If housing falls into A short power-supply cord is provided to reduce liquid, unplug the cord from outlet immediately. the risks of becoming entangled in or tripping over DO NOT reach into the liquid. a longer cord. 4. To avoid possible accidental injury, close Longer extension cords are available and may be supervision is necessary when any used if care is exercised. appliance is used by or near children. If a long extension cord is used, the marked 5. Unplug from outlet when not in use and before electrical rating of the extension cord should be cleaning. Allow to cool before putting on or at least as great as the electrical rating of the taking off parts. appliance. The longer cord should be arranged 6. Do not operate any appliance with a so that it will not drape over the countertop or damaged cord or plug, or after the tabletop where it can be pulled on by children or appliance has malfunctioned or has been tripped over. dropped or damaged in any way or is not operating properly.
    [Show full text]
  • Rice Cooker/Steamer CRC-400C
    INSTRUCTION & RECIPE BOOKLET Rice Cooker/Steamer CRC-400C For your safety and continued enjoyment of this product, always read the instruction book carefully before using. IMPORTANT SAVE THESE SAFEGUARDS INSTRUCTIONS 1. READ ALL INSTRUCTIONS. 2. Unplug from outlet when not in use and FOR HOUSEHOLD USE before cleaning. Allow to cool before putting on or taking off parts, and before cleaning ONLY appliance. 3. Do not touch hot surfaces; use handles or SPECIAL CORD SET knobs. 4. To protect against risk of electrical shock, do INSTRUCTIONS: not immerse the Rice Cooker housing in water A short power-supply cord is provided to reduce or any other liquid. If housing falls into liquid, the risks of becoming entangled in or tipping over unplug the cord from outlet immediately. DO a longer cord. NOT reach into the liquid. Longer extension cords are available and may be 5. To avoid possible accidental injury, close super- used if care is exercised. vision is necessary when any appliance is used If a long extension cord is used, the marked electri- by or near children. cal rating of the extension cord should be at least 6. Do not operate any appliance with a damaged as great as the electrical rating of the appliance. cord or plug, or after the appliance has mal- The longer cord should be arranged so that it will functioned or has been dropped or damaged in not drape over the countertop or tabletop where it any way or is not operating properly. can be pulled on by children or tipped over. 7.
    [Show full text]
  • Agricultural Product Standards Act: Regulations: Grading, Packing And
    14 No. 42968 GOVERNMENT GAZETTE, 24 JANUARY 2020 GOVERNMENT NOTICES • GOEWERMENTSKENNISGEWINGS Agriculture, Forestry and Fisheries, Department of/ Landbou, Bosbou en Visserye, Departement van DEPARTMENT OF AGRICULTURE, FORESTRY AND FISHERIES NO. R. 44 24 JANUARY 2020 R. 44 Agricultural Product Standards Act (119/1990): Regulations relating to the grading, packing and marking of rice kernels intended for sale in the Republic of South Africa 42968 AGRICULTURAL PRODUCT STANDARDS ACT, 1990 (ACT No. 119 OF 1990) REGULATIONS RELATING TO THE GRADING, PACKING AND MARKING OF RICE KERNELS INTENDED FOR SALE IN THE REPUBLIC OF SOUTH AFRICA The Minister of Agriculture, Forestry and Fisheries, acting under section 15 of the Agricultural Product Standards Act, 1990 (Act No. 119 of 1990), (a) made the regulations set out in the Schedule, and repealed the regulations published by Government Notices No. R. 866 of 07 November 2014; and (b) determined that the said regulations shall come into operation 6 (six) months after the date of publication. SCHEDULE Definitions 1. In these regulations any word or expression to which a meaning has been assigned in the Act shall have that meaning and, unless the context otherwise indicates -- "address" means a physical address in the Republic of South Africa and includes the street or road number or name, and the name of the town, village or suburb and, in the case of a farm, the name or number of the farm and of the magisterial district in which it is situated; "aromatic or fragrant rice" means aromatic or fragrance speciality varieties of rice kernels of (Oryza Sativa L.
    [Show full text]
  • Rice but You May Still Want to Rinse Them
    ALL ABOUT Cooking information Most grains are cleaned at the processor, Rice but you may still want to rinse them. Most white or enriched rices don’t need to be washed, while sushi rice should be washed StrongerTogether.coop is a consumer website until the water runs clear. You can cook rice developed by National Co+op Grocers (NCG) for in a large pot of boiling water, like pasta. our “virtual chain” of over 140 retail food co-ops, 1. Pick over the rice to remove any pebbles, operating more than 190 storefronts, nationwide. twigs or dirt. Put the rice in a bowl or pot and cover with cool water, massage StrongerTogether.coop is a place for people to gently, then pour off any chaff or floating gather on their food journeys. It’s a place to find out grains. more about what’s in your food, where it comes from, where to find great food, how to prepare it 2. In a large pot, combine the rice and the and a whole lot more. appropriate amount of water, as indicated below. Bring to a boil, reduce heat to low Follow us @: and cover tightly. Cook for the indicated amount of time; don’t uncover or stir facebook.com/coop.strongertogether during this step. For a firmer end result, boil the water first and then add the twitter.com/strongrtogethr rice; allow water to return to a boil, then reduce heat to low and simmer, covered pinterest.com/strongrtogethr and without stirring, for the indicated amount of time. youtube.com/CoopStrongerTogether 3.
    [Show full text]
  • Gluten Questionnaire
    GLUTEN QUESTIONNAIRE Gluten intolerance has been found to be most common among people of Irish, English, Scottish, Scandinavian, and Eastern European. Often times it is assumed that gluten intolerance is a food allergy, but it is not. It is actually an autoimmune process, which affects an alarming percentage of the population. The most significant symptoms are weight gain, fatigue and depression. The following test is a diagnostic tool to help you to understand the symptoms and signs that are likely to go along with gluten intolerance. Test Interpretation Guide (combine both sections) Number of “Yes” Responses Potential for Gluten Intolerance 4 or less = Not likely 5 – 8 = Suspected 9 or more = Very likely Do any of the following apply to you? Yes No Weight gain Unexplained fatigue Difficulty relaxing, feel tense frequently Unexplained digestive problems Female hormone imbalances, (PMS, menopausal symptoms) Muscle or joint pain or stiffness of unknown cause Migraine like headaches Food allergies/sensitivities Difficulty digesting dairy products Tendency to over consume alcohol Overly sensitive to physical and emotional pain, cry easily Cravings for sweets, bread, carbohydrates Tendency to overeat sweets, bread, carbohydrates Abdominal pain or cramping Abdominal bloating or distention Intestinal gas “Love” specific foods Eat when upset, eat to relax Constipation or diarrhea of no known cause Unexplained skin problems/rashes Difficulty gaining weight Dr. Karl R.O.S. Johnson, DC www.drkarljohnson.com 586-731-8840 51735 Van Dyke Avenue, Shelby Township, MI 48316 1 of 31 Have you suffered from any of the following conditions? Yes No Allergies Depression Anorexia Bulimia Rosacea Diabetes Osteoporosis/bone loss Iron deficiency/anemia Chronic fatigue Irritable bowel syndrome Crohn’s disease Ulcerative colitis Candida Hypoglycemia Lactose intolerance Alcoholism A Brief Explanation of Gluten Intolerance As stated above, gluten intolerance is an autoimmune process, and not a food allergy.
    [Show full text]