DOCSLIB.ORG

February 21, 2015  Hawaii Filipino Chronicle  1

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

fEBruary 21, 2015 HaWaii filipino cHroniclE 1 ♦ FEBRUARY 21, 2015 ♦ CANDID PERSPECTIVES FEATURE LEGAL NOTES tv’s ‘frEsH off tHE Happily EvEn ExpandEd daca Boat’ rEMinds ME of aftEr for filing to start fil-aM pionEErs Miss aMErica 2001 fEBruary 18 PRESORTED HAWAII FILIPINO CHRONICLE STANDARD 94-356 WAIPAHU DEPOT RD., 2ND FLR. U.S. POSTAGE WAIPAHU, HI 96797 PAID HONOLULU, HI PERMIT NO. 9661 2 HaWaii filipino cHroniclE fEBruary 21, 2015 EDITORIALS FROM THE PUBLISHER Publisher & Executive Editor nticipation is building among Charlie Y. Sonido, M.D. Well-Loved Musician boxing fans as news of the long Publisher & Managing Editor awaited Pacquiao-Mayweather Chona A. Montesines-Sonido Leaves Lasting Impression fight may soon become a reality. Associate Editors illiam Shakespeare once wrote “If music be Promoters continue to remain A Dennis Galolo the food of love, play on.” Such words beau- tight-lipped, but if approved, the Edwin Quinabo tifully describe the life of the late Angel Ma- megafight of the millennium would be held Contributing Editor tias Peña—a legendary Filipino classical and May 2, 2015 at the MGM Grand in Las Belinda Aquino, Ph.D. W jazz composer and musician. A child prodigy Vegas, where Mayweather has fought exclusively for years. In Creative Designer in the tradition of Mozart and other great leg- case you’re wondering, the 36-year-old Pacquiao is 57-5-2 Junggoi Peralta ends of music, Angel began his musical career as a guitarist with 38 knockouts, while Mayweather (47-0 with 26 KOs), Photography and through hard work and discipline, made his way to the turns 38 later this month. Tim Llena forefront of the Philippine music scene from the 1930s to the Speaking of exclusive, we recently caught up with Miss Administrative Assistant 1960s. He was a multi-award winning composer, arranger America 2001 Angela Baraquio who was in town for a special Shalimar Pagulayan and double-bass player—in both the classical and jazz genres. signing of her inspirational new book entitled “Amazing Win, Columnists Angel was a pioneer in composing and popularizing jazz in Amazing Loss…Miss America Living Happily, EVEN After” Carlota Hufana Ader Emil Guillermo the Philippines’ musical culture. This musical genre came to which details how she rose above her personal fears, family Ruth Elynia Mabanglo, Ph.D. be known as “Pinoy Jazz.” tragedy and other challenges in life. If you want a copy, order Ron Menor J.P. Orias During the 1970s, Angel was recruited as a double bassist it online at amazon.com or drop by Na Mea Hawai’i Native Pacita Saludes for the prestigious Honolulu Symphony Orchestra where he Books at the Ward Warehouse. Read more about Baraquio in Reuben S. Seguritan, Esq. performed until his retirement in the late 1990s. Angel wrote our exclusive feature story on page 8. Charlie Sonido, M.D. over 100 musical arrangements during his 18 years with the This issue’s cover story is about the inspirational life of Emmanuel S. Tipon, Esq. Felino S. Tubera Honolulu Symphony Orchestra. Even into his twilight years, Angel Matias Peña who is arguably one of the greatest Filipino Sylvia Yuen, Ph.D. Angel remained a highly-sought after arranger and an award- musicians and composers who ever lived. Written by none Contributing Writers winning composer whose works include Igorot Rhapsody, other than Dr. Lindy Aquino, the article covers Mang Angel’s Clement Bautista Concerto for Double Bass and Orchestra, Bagbagtulambing humble beginnings, extraordinary musical talents and his con- Teresita Bernales, Ed.D Jazz Fantasy, and the immortal kundiman, Iyo Kailan Pa tributions to the Philippines’ music scene. We hope you will Serafin Colmenares, Jr., Ph.D. Man. enjoy reading “A Man Called Angel” beginning on page 4. Julia Crowley Linda Dela Cruz Angel passed away peacefully on December 22, 2014 in Also in this issue, Dr. Raymund Liongson, an associate Fiedes Doctor his home in Valenzuela City, Metro Manila, but not before professor at Leeward Community College, writes about a Danny De Gracia, II, MA living a full life that blessed many who came into contact protest at the Philippine Consulate against the construction of Carolyn Weygan-Hildebrand Amelia Jacang, M.D. with him. It is most unfortunate that today’s generation did a luxury condo that some say encroaches on the monument of Caroline Julian not hear him play or are even aware of his musical composi- national hero Dr. Jose Rizal. Opponents of the project have Federico Magdalena, Ph.D. tions. For all of his accolades and immense musical and artis- Deborah T. Manog called on the Philippine government to take steps to stop and Maita Milallos tic talents, Angel remained humble, deeply spiritual and is even demolish the project. Please turn to page 6 for more on Paul Melvin Palalay, M.D. remembered as truly a “gentleman’s gentleman.” the protest and controversial project. Seneca Moraleda-Puguan Lilia Q. Santiago, Ph.D. Angel’s passing is not a period, but a comma in the sen- That’s all for now. Please drop us an email at: fil- Jay Valdez, Psy.D. tence of life. He may be absent in body but is present with [email protected] if you have any story ideas, tips or Glenn Wakai the Lord and in a far better place. Some people come into our concerns regarding Hawaii’s dynamic and vibrant Filipino Amado Yoro lives and quickly go. Others, like Angel, stay for a while and community. Our sincerest thanks to all of you for reading and Philippine Correspondent Greg Garcia leave footprints on our hearts. And we are never, ever the faithfully supporting the Hawaii Filipino Chronicle—the Big Island Distributor same. We will miss you, Mang Angel, and bid you Godspeed. state’s leading Filipino newspaper! Grace Larson Until next time…aloha and mabuhay! Ditas Udani Maui Distributor Public Support Dips For Cecile Piros Molokai Distributor Floundering Rail Project An even greater long shot would be for the State to stop Maria Watanabe taking its 10 percent share for collecting the GET surcharge. Advertising/Marketing Director ahu’s fixed rail project has received negative According to some estimates, the State has raked in nearly Chona A. Montesines-Sonido press of late, much to the chagrin of taxpayers. $1.6 billion from the surcharge since it was implemented in Account Executives Carlota Hufana Ader The $5.3 billion project is now over $900 million 2007 and has so far received some $156 million for adminis- J.P. Orias more than originally projected—a mind-boggling trative costs. Most, if not all, of this money has been probably The Hawaii Filipino Chronicle is published deficit that many people are finding downright spent but if the proposal gains approval, at least future GET weekly by The Hawaii Filipino Chronicle Inc. O It is mailed directly to subscribers and dis- unacceptable. And for good reason. City trans- funds can be deposited into the City’s coffers where it right- tributed at various outlets around Oahu and the neighbor islands. Editorial and advertis- portation officials have doled out repeated reassurances that (continued on page 3) ing deadlines are three weeks prior to pub- lication date. Subscriptions are available at rail would be completed on time and on budget—and that $75 per year for Oahu and the neighbor is- lands, continental U.S. $80, foreign country there was more than enough money in the contingency fund $90. Copyright 2006-2014. The Hawaii Fil- ipino Chronicle Inc. is located at 94-356 to cover delays and other expenses. Not surprisingly, there Waipahu Depot, Waipahu, HI 96797. Tele- phone (808) 678-8930 Facsimile (808) 678- have been increased calls to halt the project while there is 1829. E-mail [email protected]. still time. Website: www.thefilipinochronicle.com. Opinions expressed by the columnists and To continue funding the cash-strapped project, the Hon- contributors do not necessarily reflect those of the Hawaii Filipino Chronicle manage- olulu Authority for Rapid Transit (HART) has asked the Leg- ment. Reproduction of the contents in whole or in part is prohibited without written per- islature to make the collection of the general excise tax (GET) mission from the management. All rights re- surcharge permanent, instead of letting it end as scheduled in served. Printed in the U.S.A. www.thefilipinochronicle.com 2022. The request is a long shot for this legislative session, www.efilipinochronicle.com considering that HART could not provide lawmakers with MeMber, Society of ProfeSSional solid financial data as requested. JournaliStS fEBruary 21, 2015 HaWaii filipino cHroniclE 3 CANDID PERSPECTIVES TV’s ‘Fresh off the Boat’ Reminds Me of damn main course. Unfortu- “Parks and Recreation.” Fil-Am Pioneers nately, Cho’s show was a At its core, “FOTB” is still product of the times and in- the story of a modern Asian- dicative of a society still strug- American family struggling to gling to deal with the notion of be a part of American society. By Emil Guillermo a multi-cultural America. “All I graded the first episode n general, Asian- American Girl” was off the air an “A.” But the second episode A m e r i c a n s by 1995. on Tiger Mom style was a “B- around the nation Thirty years after the Civil plus” at best. And I really like were celebrating Rights Act, Asian-Americans Constance Wu, the actress. a breakthrough were still relatively invisible Something struck me wrong I Poncie Ponce Leon Lontoc last week. For the and most of society had no about a Tiger Mom making a first time in 20 years, a modern As a Filipino-American a houseboy in “Mission Im- problem with our lack of in- sitcom morality point after run- Asian-American family was on who was the first on one of the possible” and was Ah Yee in clusion.
Recommended publications
  • Microorganisms in Fermented Foods and Beverages

    Microorganisms in Fermented Foods and Beverages

    Chapter 1 Microorganisms in Fermented Foods and Beverages Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri Contents 1.1 Introduction ....................................................................................................................... 2 1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4 1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6 1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identification: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identification: Genotypic or Molecular ................................................................... 9 1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10 1.4.1.1 Lactic Acid Bacteria .................................................................................11 1.4.1.2 Non-Lactic Acid Bacteria .........................................................................11
  • Health Benefits of Fermented Foods and Beverages

    Health Benefits of Fermented Foods and Beverages

    Food & Culinary Science TAMANG Health Benefits of Fermented Foods and Beverages Health Benefits Health Benets of Fermented Foods and Beverages discusses the functionality and myriad health benets of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benet to nutritional value and long-term health. Exploring a range of fermented food Health Benefits products from yogurt to tempeh to wine, the book details probiotic activity, degradation of anti-nutritive compounds, and the conversion of substrates into consumable products with enhanced avor and aroma. The diversity of functional microorganisms in fermented foods and beverages of of consists of bacteria, yeasts, and fungi. The most remarkable aspect is the Fermented Foods biological functions and the enhanced health benets due to functional Fermented Foods microorganisms associated with them. Written by a host of international experts, the book highlights the microorganisms in fermented foods and beverages of the world. It collates information based on research articles and and review papers investigating the different health-promoting benets Beverages such as antioxidant functions, allergic reactions suppression, and overall digestion improvement. Possible health benets of fermented foods and beverages include preven- E D I T E D B Y tion of cardiovascular disease, cancer, hepatic disease, gastrointestinal disorders and inammatory bowel disease, hypertension, thrombosis, osteoporosis, allergic reactions, and diabetes. In addition, increasing the JYOTI PRAKASH TAMANG synthesis of nutrient, reducing obesity, increasing immunity, and alleviating lactose intolerance as well as anti-aging and therapeutic values/medicinal and values are among health-related effects attributed to fermented foods.
  • Traditional Fermented Food and Beverages for Improved Livelihoods Traditional the Diversification Booklets Are Not Intended to Be Technical ‘How to Do It’ Guidelines

    Traditional Fermented Food and Beverages for Improved Livelihoods Traditional the Diversification Booklets Are Not Intended to Be Technical ‘How to Do It’ Guidelines

    ISSN 1810-0775 Traditional ferme nted food and beve rages for imp roved livelihoods )$2'LYHUVLÀFDWLRQERRNOHW Diversification booklet number 21 al fe Tradition rmented be food and verages for improved livelihoods Elaine Marshall and Danilo Mejia Rural Infrastructure and Agro-Industries Division Food and Agriculture Organization of the United Nations Rome 2011 The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views of FAO. ISBN 978-92-5-107074-1 All rights reserved. FAO encourages reproduction and dissemination of material in this information product. Non-commercial uses will be authorized free of charge, upon request. Reproduction for resale or other commercial purposes, including educational purposes, may incur fees. Applications for permission to reproduce or disseminate FAO copyright materials, and all queries concerning rights and licences, should be addressed by e-mail to [email protected] or to the Chief, Publishing Policy and Support Branch, Office of Knowledge Exchange, Research and Extension, FAO, Viale delle Terme di Caracalla, 00153 Rome, Italy.
  • Fermentation-Enabled Wellness Foods: a Fresh Perspective

    Fermentation-Enabled Wellness Foods: a Fresh Perspective

    Food Science and Human Wellness 8 (2019) 203–243 Contents lists available at ScienceDirect Food Science and Human Wellness jo urnal homepage: www.elsevier.com/locate/fshw Fermentation-enabled wellness foods: A fresh perspective a a,b,∗ a,b a Huan Xiang , Dongxiao Sun-Waterhouse , Geoffrey I.N. Waterhouse , Chun Cui , a Zheng Ruan a South China University of Technology, Guangzhou, China b School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand a r t i c l e i n f o a b s t r a c t Article history: Fermented foods represent an important segment of current food markets, especially traditional or eth- Received 15 July 2019 nic food markets. The demand for efficient utilization of agrowastes, together with advancements in Accepted 19 August 2019 fermentation technologies (microbial- and enzyme-based processing), are stimulating rapid growth and Available online 23 August 2019 innovation in the fermented food sector. In addition, the health-promoting benefits of fermented foods are attracting increasingly attention. The microorganisms contained in many common fermented foods can Keywords: serve as “microfactories” to generate nutrients and bioactives with specific nutritional and health func- Fermented foods tionalities. Herein, recent research relating to the manufacture of fermented foods are critically reviewed, Microbial factories Bioactive placing emphasis on the potential health benefits of fermentation-enabled wellness foods. The impor- Probiotics tance of the correct selection of microorganisms and raw materials and the need for precise control of Nutrients fermentation processes are explored. Major knowledge gaps and obstacles to fermented food production Processing technologies and market penetration are discussed.
  • CHAPTER 2 Biotechnology in Food Processing and Preservation: an Overview

    CHAPTER 2 Biotechnology in Food Processing and Preservation: an Overview

    CHAPTER 2 Biotechnology in Food Processing and Preservation: An Overview Gargi Ghoshal Dr. S.S. Bhatnagar University Institute of Chemical Engineering & Technology, Panjab University, Chandigarh, India 1 Introduction To fabricate and develop commercial products and methods by employing molecular methods that utilize entire or fractions of living organisms is known as modern biotechnology. Modern biotechnology is relatively recent and quick growing division of the molecular biology that was introduced 30 years ago with the development of the first recombinant gene. Biotechnology is changing our way of living by affecting the foods, drinks, medicine, and cloths. The application of biotechnological methods in the food and agricultural industry has great repercussion on the society. Biotechnology has the maximum potential to resolve the pressing need of hunger today and thus help to avoid mass starvation in the coming future. Through domestication and agricultural activities of breeding and selection, plants were developed into food crops that permit fabrication of more healthy, safer, tastier, and nutritious edible item. Various other aspects of biotechnology, such as medical biotechnology, also known as red biotechnology, help us in gene therapy, initial stage identification of various diseases, such as cancer, diabetes, Parkinson’s, Alzheimer’s, and atherosclerosis resulting in early stage treatment and eventually curing these diseases. Palatable foods and potable beverages can be manufactured by converting relatively huge amount of perishable and nonedible food materials into more useful and shelf stable products by using various unit operations and technologies. Any kind of technology applied in the food processing must be safe and good quality and the final product must be free from any health hazard.
  • WO 2017/087915 Al 26 May 20 17 (26.05.2017) W P O P C T

    WO 2017/087915 Al 26 May 20 17 (26.05.2017) W P O P C T

    (12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (10) International Publication Number (43) International Publication Date WO 2017/087915 Al 26 May 20 17 (26.05.2017) W P O P C T (51) International Patent Classification: (72) Inventors: HELLINGA, Homme, W.; 5212 Pine Cone G01N 33/53 (2006.01) C12M 1/34 (2006.01) Lane, Durham, NC 27705 (US). ALLERT, Malin, J.; G01N 33/533 (2006.01) G06F 19/16 (201 1.01) 7718 San Gabriel Street, Raleigh, NC 27613 (US). G01N 33/566 (2006.01) (74) Agents: BEATTIE, Ingrid, A. et al; Mintz Levin Cohn (21) International Application Number: Ferris Glovsky and Popeo, P.C., One Financial Center, Bo PCT/US20 16/062961 ston, MA 021 11 (US). (22) International Filing Date: (81) Designated States (unless otherwise indicated, for every 1 November 2016 (19.1 1.2016) kind of national protection available): AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, (25) Language: English Filing BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, (26) Publication Language: English DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KN, KP, KR, (30) Priority Data: KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, 62/257,796 20 November 2015 (20. 11.2015) US MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, 62/257,856 20 November 2015 (20.
  • Philippine Fermented Foods

    Philippine Fermented Foods

    PHILIPPINE FERMENTED F 0 0 D s PRINCIPLES AND TECHNOLOGY Philippine Fe rmented Foods Philippine Fermented Foods Principles an d Technology Priscilla Chinte-Sanchez, PhD The University of the Philippines Press Diliman, Quezon City THE UNIVERSITY OF THE PHILIPPINES PRESS E. de los Santos St., UP Campus, Diliman, Quezon City 1101 Te l. Nos.: 9282558, 9253243, 9266642 E-mail: [email protected] ©'2008 by Priscilla Chinte-Sanchez All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any fo rm or by any means, electronic,mechanical, photocopying, and/or otherwise, without the prior written permission of the author and the publisher. The NationalLibrary of the Philippines CIP Data Recommended entry: Sanchez, Priscilla Chinte. Philippine fermented fo ods: principles and technology/ Priscilla Chinte-Sanchez.­ Quezon City: The University of the Philippines Press, c2008. p.; em. 1. Fermented foods-Philippines-Handbooks, manuals, etc. 2. Fermentation-Handbooks, manuals, etc. I. Title. TP371.44 664.024 2008 P083000116 ISBN 978-971 -542-554-4 Book Design: Nicole Victoria Printed in the Philippines Dedicated to my husband, Fernando ("Nanding''), and children, FernandoJr. ("Dindo'') and Maria Matilde ("Nene''), as well as to Ronald and Patricia Ann, and, most of all, to my loving grandson, Tristan Fernando, for their love, encouragement, moral support, and understanding. vii Tab I e 0 f Co ntents List of Figures XVI List of Tables XVlll Preface XXl Section 1. Principles in Food Fermentation Chapter I. Food Preservation byFe rmentation Definitionand Importance of Fermentation Role of Fermented Foods in the Food Supply 2 Nutritional Significance of Fermented Foods 5 Ty pes of Fermentation 8 Diversity of Microbes in Fermented Foods 9 Chapter II.
  • MENU PATIO.Indd

    MENU PATIO.Indd

    LECHE FLAN | CRÈME CARAMEL 7.95 This rich and creamy flan topped with its own caramel is the most popular dessert at any Filipino gathering. CASSAVA CAKE 7.95 THE ULTIMATE HALO HALO A traditional native dessert made with cassava and coconut milk. CASA Manila Our most popular dessert of 12 ingredients, made with shaved ice infused with our cream makes it the vegan way. Served warm. blend, topped with assorted candied fruits, sweet beans, custard, purple yam, topped with our Artisan ice cream and Filipino rice akes. Ultimate! Vegetarian | Vegan 11.95 TROPICAL CHEESECAKE Mango Topping | Coconut Topping 7.95 COCONUT PANDAN | BUKO PANDAN CON HIELO A New York style vanilla cheesecake with young jellied coconut strands macapuno or Made with pandan gelatin, coconut strands, nata de coco "coconut jelly", kaong "palm mango topping. fruit" mixed with our cream blend, pandan essence and shaved ice crowned with Artisan ice cream and Filipino rice akes. Vegetarian | Vegan 9.95 ARTISAN ICE CREAM Custom avours made with real milk and cream, the old fashion way. CORN ON ICE SUNDAE | MAIS CON HIELO Ube Taro | Avocado | Lychee Delight | Coconut Dream | Mango Tango Shaved ice infused with our blend of cream, cream of corn, leche an (custard), coconut Manila Vanilla | Filipino Chocolate | Vegan Coconut Ice Cream 5.95 strands, coconut gel, topped with Artisan ice cream and Filipino rice akes. SET 1 Vegetarian | Vegan 9.95 UBE LAYER CAKE 7.95 Ube, a purple yam made into a layered cake with ube halaya in the centre and ube butter cream icing on the outer.
  • Microorganisms and Technology of Philippine Fermented Foods

    Microorganisms and Technology of Philippine Fermented Foods

    Jananese Journal of Lactic Acid Bacteria Vol.10, No. 1 Copyright © 1999, Japan Society for Lactic Acid Bacteria 総 説 Microorganisms and Technology of Philippine Fermented Foods Priscilla C. SANCHEZ Institute of Food Science and Technology College of Agriculture, University of the Philippine-Los Banos College, Laguna 4031, Philippines INTRODUCTION Technological advances that were made elucidated Fermented foods are essential components of the role of microorganism on the physical and diets in many parts of the world especially in the chemical changes that occurred in the processed raw Asia. It is a highly acceptable form of food preser- materials. Microbial interactions during fermenta- vation for millions of consumers due to its nutri- tion were affected by the existing environmental tive value and wholesome flavor. conditions and were found to influence the produc- The methods of processing traditional fermented tion and the wholesomeness of the products. Se- foods were developed in households and improve- lected strains were employed in the process of ments were done as the process is handled down improvement and standardization into the stable from one generation to another. Mostly of these and high quality products and processes that are processes were developed on a trial and error basis, routinely used. hence quality varied from one maker to the other. In the Philippines, there are quite a number of BACTERIAL FERMENTED FOODS traditional fermented foods such as rice wine (tapuy) , sweetened rice (binubudan) , fermented rice WHITE SOFT CHEESE (Kesong Puti) cake (puto) , fermented cooked rice and shrimp Kesong puti is a traditional cheese made from (balao-balao) , fermented cooked rice and fish fresh cow's or carabao's milk using rennet and lac- (burong isda) , sugarcane wine (basi) , coconut wine tic acid bacteria.
  • Microbiota-Connec�On to Disease & Personalized Nutri�Onal Interven�Ons

    Microbiota-ConnecOn to Disease & Personalized NutriOnal IntervenOns

    Microbiota-Connecon to Disease & Personalized Nutri-onal Interven-ons Liz Lipski, PhD, CNS, CCN, BCHN, IFMCP, LDN Maryland University of Integrave Health Faculty Disclosure Nature of Relevant Financial Relaonship Commercial Interest (Include all those that apply) What was received For what role • None • N/A N/A Presentaon Learning Objecves Aer parcipang in this presentaon, learners should be beer able to: 1. Understand the emerging role of the microbiome in health maintenance and systemic condions; 2. Provide an overview to emerging research on the gut-brain, and on the microbiome and metabolic disease; 3. Explore the health benefits of cultured and fermented food in health maintenance; 4. Review current research in the use of therapeuc diets to restore dysbiosis; 5. Recognize the role that therapeuc diets play in restoraon of the microbiota and modulaon of health. Presentaon Clinical Acons Aer parcipang in this presentaon, clinicians should be beer able to: • Ulize a food first approach to balancing GI and systemic condions • Discern which dietary approach may be most useful for a given person including Comprehensive Eliminaon Diet, FODMAP, Specific Carbohydrate Diet, an-fungal diets, and restorave diets • Implement personalized nutrional intervenons to maintain and restore the microbiota Human Microbiome hp://unlockinglifescode.org/explore/ genomic-medicine/microbiome Liz Lipski 2014 Microbiome Regulates • Metabolism • Depression • Obesity • Food Choices • Schizophrenia • Pain set point • Diabetes • Allergies • IBS • Nervous system Liz Lipski 2014 Diet and Microbiome “Diet has the most powerful influence on gut microbial communies in healthy human subjects.” About 75% of the food in the Western diet is of limited or no benefit to the microbiota in the lower gut.
  • Guide to Starting a Restaurant Business November 23, 2009 by Leo 287 Views Leave a Comment

    Guide to Starting a Restaurant Business November 23, 2009 by Leo 287 Views Leave a Comment

    Guide to Starting a Restaurant Business November 23, 2009 by Leo 287 Views Leave a Comment Ask a restaurant consultant about opening a restaurant and you’re likely to get a succinct answer: “Don’t!” The failure rate is high, the costs can soar out of control and the hours are brutal. If you remain convinced that you are really want to be successful with this kind of business, put on your toque, brush up on your knife skills and forge ahead. When you start your own restaurant business you will never be bored. There are constantly new challenges to face, but they are usually good ones, like how to juggle a reception dinner while at the same time feeding your regular Saturday night crowd. Unlike being a chef, you do not have to go to school or take any specialized training to own a restaurant. However, to ensure your restaurant is a success it helps to know as much as possible about the industry. People love to eat. We find the social environment of restaurants the perfect break from cooking, and relish the adventure of tasting new menus. If you’re seeking the life of haute cuisine, and are wondering how to start a restaurant, we’ve listed our resources and tools that will help you effectively write a restaurant business plan and get your business cooking. Consider the following list before starting: 1. Clarify your concept and put all the proposed details–from decor to dessert choices–in writing. If you can’t write about them, they need more thought.
  • FERMENTATION and CIVILIZATION [Autosaved] 4.Key

    FERMENTATION and CIVILIZATION [Autosaved] 4.Key

    FERMENTATION,CIVILIZATION AND THE MICROBIOME MELINDA F. GREENFIELD, DO ADVANCED DERMATOLOGY AND COSMETIC SURGERY PONTE VEDRA BEACH, FL FERMENTATION-what comes to mind? Fermentation • Fermentation is a metabolic process in which an organism converts a carbohydrate, such as starch or a sugar, into acid, gas or alcohol Two Fermentation Processes Ethanol Fermentation Lactic Acid Fermentation Beer, Wine, Bread Yogurt • Yeast and certain bacteria • The pyruvate molecule from perform ethanol glucose metabolism is fermentation where fermented into lactic acid pyruvate (from glucose • Lactic acid fermentation is used to convert lactose into metabolism) is broken into lactic acid in yogurt ethanol and carbon production dioxide • It also occurs in animal muscles when the tissue requires energy at a faster rate than oxygen can be supplied Fermentation’s Effects • It’s believed that the establishment of fermentation facilitated the shift from a hunter/ gatherer society to an agricultural society because it allowed people to settle in one area and preserve food vs. following the food sources Fermentation of Food • For over 6000 years, humans have been preserving foods with the process of fermentation 1. Preserved food= improved food safety 2. Degrading of toxic components and anti-nutritive factors (phytic acid) 3. Enriching of diet with amino acids, vitamins, probiotics 4. Enhancing the bio-availability of nutrients 5. Enriching the sensory quality of foods 6. Multiple health benefits Health Benefits-Fermentation/probiotics • Manufacture of vitamins • Support and increase the rate of metabolism • Detoxification of chemicals • Promote cell growth including RBC • Enhance immune and nervous system function • Increase production of enzymes improving food assimilation and absorption of nutrients • Crowd out pathogenic organisms All Things Fermented….