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Arrowroot Production and Utilization in the Marshall Islands
J. Ethnobiol. 14(2):211-234 Winter 1994 TRADITIONAL ARROWROOT PRODUCTION AND UTILIZATION IN THE MARSHALL ISLANDS DIRK H. R. SPENNEMANN Johnstone Centre of Parks, RecreJltion, and Heritage Charles Sturt University p. 0. Box 789 Albury, NSW 2640 Australia ABSTRACT.-This paperexamines the traditional and modern role of Polynesian arrowroot (Tacca leontopetaloides) in the subsistence and market economy of the Republic of the Marshall Islands, a group of atolls in the central equatorial Pacific Ocean. The plant is discussed in its biological and nutritional parameters. Aspects of traditional arrowroot production, starch extraction, and food preparation are examined. In the final section the potential role of the root crop in modern Mar shallese society is discussed. RESUMEN.-Este trabajo examina el papel tradicional y moderno de Tacca leon topetaloides en la economfa de subsistencia y de mercado en la Republica de las Islas Marshall, un grupo de Islas coralinas en el Oceano Pacifico ecuatoria1 cen tral. Se discuten los parimetros biol6gicos y nutricionales de esta planta, y se examinan los aspectos de la producci6n tradicional, la extracci6n de almid6n y la preparaci6n como alimento. En la secci6n final se discute el papel potencial de este cu1tivo en 1a sociedad moderna de las Islas Marshall. REsUME.-Nous examinons les roles traditionels et modernes de l'arrowroot Polynesien (raWl leontopetaloides) dans la subsistance et I'economie de la Repub Iique des Ilsles Marshalles, un groupe d'attoUs de l'Ocean Pacifique Equatorial Central. Les parametres biologiques et nutritifs de cette plante sont consideres. NOllS examinons dif£erents aspects de production traditionelle d'arrowroot, ainsi que I'extraction de la £ecule et Ia preparation des aliments. -
Anti-Regurgitation Infant Formula
^ ^ H ^ I H ^ H ^ II ^ II ^ H ^ ^ ^ ^ HI ^ HI H ^ ^ ^ ^ ^ I ^ � European Patent Office Office europeen des brevets EP 0 745 330 A1 (12) EUROPEAN PATENT APPLICATION (43) Date of publication: (51) |nt Cl.e: A23L 1/0522 04.12.1996 Bulletin 1996/49 (21) Application number: 96201526.9 (22) Date of filing: 31.05.1996 (84) Designated Contracting States: (72) Inventor: Martinez, Sarah B. AT BE CH DE DK ES Fl FR GB GR IE IT LI LU MC Newburgh, IN 47630 (US) NL PT SE (74) Representative: Mays, Julie (30) Priority: 01.06.1995 US 457699 Bristol-Myers Squibb Company Limited, Patent Department, (71) Applicant: Bristol-Myers Squibb Company Swakeleys House, New York, N.Y. 10154 (US) Milton Road Ickenham, Uxbridge UB10 8NS (GB) (54) Anti-regurgitation infant formula (57) Infant formula containing certain thickening agent can be potato starch, waxy grain starch (e.g. waxy agents useful for treating regurgitation. The thickening corn starch, waxy rice starch) or a mixture thereof. < O CO CO lO ^> Is- o a. LU Printed by Jouve, 75001 PARIS (FR) EP 0 745 330 A1 Description This is a continuation-in-part of serial no. 08/457,699 filed June 1 , 1 995. The present invention concerns infant formula thickened with a potato starch or waxy starch which contains a high 5 level of amylopectin. Starch is composed of two distinct polymer fractions: amylose and amylopectin. Amylose is the linear fraction consisting of a-1 ,4 linked glucose units. Amylopectin has the same structure as amylose but some of the glucose units are combined in an a-1 ,6 linkage giving rise to a branched structure. -
Malama `Āina: a Conversation About Maui's Farming Future
MALAMA `INA: A CONVERSATION ABOUT MAUI’S FARMING FUTURE A PROJECT OF THE MAUI TOMORROW FOUNDATION Looking towards Iao Valley Prepared for Maui Tomorrow Foundation, Inc. March 8, 2016 Report by Permaculture Design International LLC Copyright 2016 by Maui Tomorrow Foundation, Inc. rural lifestyle. Table of Contents FARM ENTERPRISE OPPORTUNITIES 28 INTRODUCTION 1 A Brief Overview of Maui’s “Central Valley” CONCLUSION 35 and Sugarcane 2 REGENERATIVE AGRICULTURE 3 APPENDICES 36 Climate Change and Regenerative Agriculture 5 Regenerative Agricultural Land Use Potential and Transition Strategy 6 Transition to Regenerative Agriculture 9 Mainframe Design 13 Methods to Reduce Overhead 13 Livestock and Holistic Management 14 16 Case Studies and Precedents 17 19 Biofuels 20 WATER AND SOIL 22 Water 22 Soil 24 Soil Building Strategies and Bioremediation 25 Cover illustration by Silvia Yordanova Copyright 2016 by Maui Tomorrow Foundation, Inc. INTRODUCTION - love and respect the land, make it yours and claim stewardship for it keep large tracts of contiguous farmland intact, and make farming more affordable. Maui’s - care for and nurture the land farming future is tied to this land. so it can give back all we need to sustain life for ourselves and our future generations people moving forward? For 150 years Maui -Puanani Rogers, Ho`okipa Network agriculture has been large-scale, mono-crop, chemical dependent, and export oriented. Beloved Maui is at a crossroads. The January Laguna Blanca, Argentina. Twelve years after transi- Can a new farming model bring both economic 2016 announcement by Alexander and Baldwin (A&B) that Hawaiian Commercial http://www.tompkinsconservation.org/farm_laguna_ & Sugar (HC&S) will be ending their 36,000 blanca.htm concerned about the loss of jobs for so many families, and want to see Maui’s agricultural wide open to a much-needed conversation legacy continue. -
Coconut Macaroons Recipe
http://www.thedailymeal.com/gluten-free-coconut-macaroons • • Cook • Eat/Dine • Drink • Travel • Entertain • Best Recipes • Holidays • Lists • Community • Video Coconut Macaroons Recipe Nutrition Cal/Serving: 70 Daily Value: 3% Servings: 24 Low-Sodium Kidney-Friendly, Gluten-Free, Wheat-Free More Recipes By Chrystal Carver • Coconut Macaroons • Chocolate Shortbread Tarts Mary Bernsen This coconut macaroon recipe is from Chrystal Carver, a recipe-developer and author, and appears in her forthcoming cookbook, ‘Sweet & Simple Gluten-Free Baking: Irresistible Classics in 10 Ingredients or Less.’ For more information, please visit www.glutenfreepalate.com or www.facebook.com/glutenfreepalate. Click Here to See More Macaroon Recipes INGREDIENTS • 2½ cups (about 7 ounces) packaged flaked coconut • ⅔ cup granulated sugar • ⅓ cup all-purpose gluten-free flour blend • ¼ teaspoon salt • 3 egg whites, slightly beaten • ½ teaspoon almond extract (you can use vanilla extract) • ¼ cup gluten-free chocolate chips DIRECTIONS Preheat the oven to 325 degrees F. Position the oven rack in the center of the oven. Line a cookie sheet with parchment paper; set aside. In a medium mixing bowl, combine the coconut, sugar, flour, and salt. Stir in the egg whites and almond extract. Drop the coconut cookie dough by the tablespoon, 2 inches apart onto the cookie sheet. Bake until the edges are golden brown, 18 to 20 minutes. Remove from the oven and let cool on the cookie sheet for 2 to 3 minutes. Carefully remove the cookies from the cookie sheet and finish cooling on a wire rack. Save your parchment-covered cookie sheet. Over low heat on the stove, or in the microwave for 30 seconds at a time, slowly melt the chocolate chips. -
Agrana Starch Potato Products
POTATO PRODUCTS FOR THE FOOD INDUSTRY AND END CONSUMER AGRANA STARCH AGRANA produces high quality food ingredients from regionally grown potatoes. The product range includes potato flakes from pre-cooked potatoes as well as dried potatoes in various cut shapes. These products are important components in many areas of the food industry. Furthermore, AGRANA offers a variety of dry mixed products for the trade and institutional kitchens. Miscellaneous packaging lines and many years of experience enable us to meet specific customer demands. POTATO PRODUCTS FOR THE FOOD INDUSTRY AGENAFLOCK potato flakes are peeled, gently cooked and dried potatoes. Due to their special characteristics – providing flavour and consistency - as well as their water binding attributes, they are desired components in many applications. The most important are: Mashed potatoes, convenience foods, frozen foods and dry mixed products Besides the standard products, AGRANA also offers potato flakes without additives, which are primarily used in the manufacture of baby food, where they can be declared simply as „potatoes“ without stating E-Numbers. AGENABACK ground potato flakes work especially well in flour blends for bakery applications due to their finer structure. AGENAPOM dried potatoes are peeled and dried potatoes in various cut shapes. They distinguish themselves as warehouse steady with simplified logistics in comparison to fresh or frozen potatoes. The most common application is in convenience and baby foods. AGENAPUL potato powder are ground dried potatoes. Similar to potato starch, they are primarily used as thickening agent in soups, sauces or red cabbage and provide a pleasant potato taste in addition to their thickening attributes. -
United States Patent (10) Patent No.: US 8,747,936 B2 Ferriss (45) Date of Patent: Jun
US008747936 B2 (12) United States Patent (10) Patent No.: US 8,747,936 B2 Ferriss (45) Date of Patent: Jun. 10, 2014 (54) METHOD FOR PREPARING 29: E: 3. Sisleraham etet al.al ..... 1929. STARCH-THCKENED COMPOSITIONS 7,297.359 B2 11/2007 Bruggeman et al. ... 426,564 7,563,470 B2 7/2009 Joseph et al. ...... ... 426,564 (75) Inventor: Nancy W. Ferriss, Orange Village, OH 7,579,034 B2 8/2009 Burling et al. ... ... 426,603 (US) 7,585,537 B2 9, 2009 Merrill et al. ...... ... 426,582 2005, 004.819.0 A1 3/2005 TrkSaket al. ...... ... 426,658 (73) Assignee: Vita-Mix Corporation, Cleveland, OH 2007, 0087102 A1* 4, 2007 McPherson et al. ... 426,549 (US) 2009/01 17247 A1 5/2009 Felker et al. .................. 426,578 (*) Notice: Subject to any disclaimer, the term of this FOREIGN PATENT DOCUMENTS patent is extended or adjusted under 35 CH 684 567 AS 10/1994 U.S.C. 154(b) by 289 days. EP 1997 389 A1 12/2008 GB 2458 472 A 9, 2009 (21) Appl. No.: 12/804,436 JP 5811 1652. A * 7, 1983 JP 2008-228661 10, 2008 1-1. WO WO 2006/084336 8/2006 ............. C12N 15/O1 (22) Filed: Jul. 22, 2010 WO WO 2007.113328 A1 10, 2007 (65) Prior Publication Data OTHER PUBLICATIONS US 2012/0021114A1 Jan. 26, 2012 Fanny Farmer Cookbook, 1997 Alfred knopf Publication. Dessert and Dessert Sauces and Tapioca cream pudding recipe, p. 676. (51) Int. Cl. Vitamix Blender at Pleasant Hill Grain, www.Pleasanthillgrain.com, A23PI/00 (2006.01) Oct. -
Nutritional Facts Chart
Almond Coconut Bar:Ice Cream cocoa Banana: (per 1/2 cup serving = approximately one scoop) , cocoa Banana's Foster: arrowroot, locust bean gum and guar gum. Milk, cream, bananas, sugar, corn syrup, skim milk , arrowroot, Beantow n Buzz: , arrowroot and/or cottonseed oil), dutch cocoa, corn syrup, corn flour, d (sugar, chocolate liquor, cocoa), sugar, coffee, cream, soy lec coffee, wheat flour, chocolate liquor, cocoa butter, arrowroot, Cake Batter: Milk, cream, sugar, corn syrup, skim milk, almonds, coconut, c processed with alkali, whey, soy lecithin), cake base (wheat fl , (flour, sugar, soybean oil, butter, eggs, FD&C yellow #5), corn locust bean a Milk, cream, sugar, corn syrup, bananas, skim milk, brown sugar Carameln Moose Prints: d natural flavor), candies (milk chocolate (sugar, coconut oil, d gua Milk, cream, sugar, cookie swirl (soybean oil, cookie crumb (wh peanut butter)), corn syrup, skim milk, arrowroot, locust bean r Chocolate Chip Cookie Dough: gu Milk, cream, sugar, fudge swirl (sugar, vegetable oil (peanut shortening, chocolate chips [sugar, chocolate liquor, cocoa but g syrup, sodium bicarbonate, salt, and artificial flavor),m corn s um gu . Chocolate Flake: , m g sugar, corn syrup, skim milk, arrowroot, locust bean gum, guar uar a n Chocolate Moose: Milk, cream,d sugar, corn syrup, dutch cocoa, s g um and butter oil. stabilizer (egg yolk solids, carob gua bean gum, guar gum, carragee Chocolate Peanut Butter Cup: r corn syrup, salt), dutch cocoa, corn syrup, skim milk,gu stabili Milk, cream, sugar, caramel swirl (corn syrup, sugar, butter, carrageenan) and pure vanilla. m Emack & Bolio's Nutritional Information Sheet Chunk O Funk: . -
Matzo Balls for Passover for Our Passover Seder
Matzo balls for Passover For our Passover Seder (traditional evening meal on the first night of Passover) my mother always made Matzo ball soup. Her famous soup was a chicken broth with matzo ball dumplings made from matzo meal, eggs, water, and schmaltz (chicken fat). We’ve gotten a little more modern as we make matzo balls in my house by using light oil instead of the schmaltz. There’s an art to making matzo balls as there are some common mistakes that make the dumplings heavy instead of light and fluffy. Here’s my recipe and instructions. Matzo Ball Recipe 1 cup Matzo meal ¼ cup light corn oil ¼ cup water 1 tsp. salt dash of pepper 4 large eggs 1 TB. fresh parsley, chopped Beat the eggs with the water, oil, salt, pepper, and parsley. Add matzo meal and stir until well mixed. Refrigerate the mixture for at least one hour. After chilling, shape walnut-sized dough into balls with your wetted hands. Keeping your hands wet keeps the matzo from sticking as you form the balls. Drop balls into boiling salted water and cook for 30 minutes. Remove the matzo balls from the water with a slotted spoon and add them to your chicken soup. This recipe makes about 20 1-inch matzo balls which is about 6 servings. The key mistakes that people make are to not leave enough time to adequately chill the mixture before dropping the balls into boiling water; stirring the mixture too much; and cooking the matzo balls in the chicken soup instead of salted water first. -
Edible Films and Coatings Formulated with Arrowroot Starch As a Non-Conventional Starch Source for Plums Packaging
Article Edible Films and Coatings Formulated with Arrowroot Starch as a Non-Conventional Starch Source for Plums Packaging Gislaine Ferreira Nogueira 1,* , Bianca de Oliveira Leme 1, Gabriela Ragazzi Santana dos Santos 1, Juliana Viegas da Silva 1, Patrícia Barbosa Nascimento 1, Cyntia Trevisan Soares 1 , Farayde Matta Fakhouri 2,3 and Rafael Augustus de Oliveira 1 1 School of Agricultural Engineering, University of Campinas, Campinas 13083-875, SP, Brazil; [email protected] (B.d.O.L.); [email protected] (G.R.S.d.S.); [email protected] (J.V.d.S.); [email protected] (P.B.N.); [email protected] (C.T.S.); [email protected] (R.A.d.O.) 2 Department of Materials Science and Engineering, Universitat Politècnica de Catalunya, Poly2 Group, Carrer Colom 114, E-08222 Terrassa, Spain; [email protected] 3 Faculty of Engineering, Federal University of Grande Dourados, Dourados 79804-970, MS, Brazil * Correspondence: [email protected]; Tel.: +55-19-9976-29917 Abstract: Increasing environmental awareness has promoted an interest in alternative strategies to common plastics obtained from fossil sources, stimulating research on the use of biodegradable and edible films/coatings obtained from renewable sources such as arrowroot starch. This research work aimed to evaluate the use of arrowroot starch on the formation of edible films and coatings. Increasing the concentration of arrowroot starch (from 1% to 5%, mass/mass) in the film produced by casting Citation: Nogueira, G.F.; Leme, resulted in increased water vapor permeability (from 2.20 to 3.68 g mm/m2 day kPa), moisture B.d.O.; Santos, G.R.S.d.; Silva, J.V.d.; content (3.22% to 7.95%), increased thickness (from 0.029 to 0.101 mm), and decreased solubility in Nascimento, P.B.; Soares, C.T.; water (from 22.45% to 13.89%). -
A Guide to Eating Gluten-Free
A Guide to Eating Gluten-Free Cutting gluten out of your diet may seem difficult and restrictive. Fortunately, there are many healthy and delicious foods that are naturally gluten-free. These include fruits, vegetables, meat and poultry, fish and seafood, dairy products, beans, legumes, and nuts. Grains, Flours, and Starches Many grains and starches are also naturally gluten-free, and products made with them (breads, pasta, crackers, etc.) can be incorporated into a gluten-free diet. However, grains and starches contain gluten and must be avoided by individuals with certain health conditions. Use the following table to help guide your eating and shopping choices while following a gluten-free food plan. Gluten-Free Grains, Flours Starches Gluten-Containing Grains, Flours, and Starches n Amaranth n Barley n Arrowroot n Bulgar (bulgur) n Bean flours (garbanzo, fava, Romano, etc.) n Cereal binding n Buckwheat, buckwheat groats (kasha) n Chapatti flour (atta) n Cassava flour n Couscous n Chia seeds n Kinkel n Corn (maize), cornmeal n Durum n Flax, flax meal n Einkorn n Hominy n Emmer n Manioc flour n Farina n Mesquite flour n Farrow n Millet n Fu n Montina flour n Gluten, gluten flour n Nut flours and meals (almond, coconut, hazelnut, etc.) n Graham flour n Oats (gluten-free)* n Kamut n Pea flour n Malt (malt beverages, extract, flavoring, syrup, vinegar, etc.) n Potato flour, potato starch n Matzoh meal n Quinoa n Oats (oat bran, oat syrup)* n Rice (all), rice bran n Orzo n Sago n Rye n Sorghum flour n Seitan (“wheat meat”) n Soy flour n Semolina n Tapioca flour n Spelt n Teff n Textured vegetable protein (typically contains gluten) n Yucca n Triticale n Wheat, all varieties (bran, germ, starch) *Gluten-free oats have a similar structure to gluten-containing grains. -
Food Allergens, Sensitivities, & Substitutes
BIOMEDICAL Food Allergens, Sensitivities, & Substitutes JULIE MATTHEWS, CNC AUTISM NUTRITION SPECIALIST diets involve many restrictions Food sensitivities can also trigger due to children having asthma attacks, migraine headaches, and Julie Matthews is a leading Asensitivities or allergies to a eczema. biomedical autism diet expert. variety of foods. Typically, one begins Because food allergies and sensitivities She works with parents from with gluten-free and casein-free, affect so many bodily systems, reducing around the world to help children then often branches out into soy-, them can make a significant difference recover from the symptoms of corn-, and/or egg-free, as well. All in how a child feels and behaves. Doris autism through diet intervention. this restriction can cause feelings of Rapp, MD has been studying and Julie presents at the leading overwhelm in many parents, as options treating children with allergies for many autism conferences in the US can become limited. This article will years. In her book, Is This Your Child?, and abroad, including the Defeat discuss when, why, and how to avoid Rapp describes possible symptoms of Autism Now (DAN!) Conference. food allergies/sensitivities. allergy (and sensitivity) reactions Food allergies and in toddlers: red ears and Julie has created two helpful autism diet intervention tools for sensitivities (and their cheeks, dark eye circles parents. Her book, Nourishing accompanying and bags, glassy and Hope for Autism, and her autism symptoms) are glazed eyes, bloating, nutrition education and cooking common in children belching, diarrhea DVD, Cooking to Heal, are with autism. and/or constipation, available at Julie’s website According to Dr. -
Better Baking Simple Baking Using Wholesome Ingredients Contents
Better Baking Simple baking using wholesome ingredients Contents 8 Wholesome CHOC CHIP 24 Coconut Banana Bread Cookies 10 Raspberry Coconut Slice 26 Light Lemon Slice 12 Guilt-Free Chocolate Cake 28 Choc Peanut Butter Slice 14 Plant-Based Raspberry 30 CLEAn Carrot Cake Balls Biscuits 32 Keto Blueberry Yoghurt 16 Keto Coconut Lemon Cake Cheesecake 18 Buckwheat Vanilla 34 Spelt Gingerbreads Cupcakes 36 Chick pea Cake with 20 Vegan Coconut Bounty Bar Lemon Glaze 22 Bacon & Goat Cheese 38 Healthy Cocoa Pancakes Muffins 4 McKENZIE'S – BETTER BAKING McKENZIE'S – BETTER BAKING 5 Want to get started? Check out the table below highlighting the various benefits our Baking range has to offer. This will help you to make informed choices into your journey of better baking. Have your cake PRODUCT Gluten Source of Source of Vegan No Added 100% GMO Free Keto Paleo Free Fibre Protein SUGARS Wholegrain Friendly Friendly and eat it too There is nothing better than the aroma of freshly baked cakes, cookies and muffins filling the home. But knowing they are free from refined sugars, utilise plant-based milks and oils and harness the nutritional power of alternative flours, well that Baking AiDS just takes the cake! We are proud to offer you this new collection of classic and contemporary baking recipes, all lovingly made from scratch. These are tried and true recipes so you can achieve perfect results every time. Stock the perfect pantry with McKenzie’s, an Australian-owned company trusted by generations. There’s really nothing better than adding McKenzie’s goodness to your cooking, whether you’re baking, whipping up the evening meal or adding spice to a favourite dish.