The Standard Process 21-Day Purification Program Cookbook
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The Role of Dairy and Plant Based Dairy Alternatives in Sustainable Diets
SLU Future Food – a research platform for a sustainable food system The role of dairy and plant based dairy alternatives in sustainable diets Future Food Reports 3 Elin Röös, Tara Garnett, Viktor Watz, Camilla Sjörs The role of dairy and plant based dairy alternatives in sustainable diets Elin Röös, Tara Garnett , Viktor Watz, Camilla Sjörs Publication: SLU Future Food Reports 3 Publisher: Swedish University of Agricultural Sciences, the research platform Future Food Publication year: 2018 Graphic form: Gunilla Leffler (cover) Photo: ombadesigns, Pixabay, CC0 Print: SLU Repro, Uppsala Paper: Scandia 2000 240 g (cover), Scandia 2000 130 g (insert) IBSN: 978-91-576-9604-5 Foreword Sustainable diets that are nutritionally adequate, environmentally sound, economically viable and socially and culturally acceptable are gaining increasing attention. The focus has long been on the role of meat and its association with high environmental pressures, especially greenhouse gas emissions, and its detrimental health effects at high consumption levels. Much less attention has been paid to the role of dairy products in sustainable diets. There is currently a rise in plant- based dairy alternatives, e.g. drinks, yogurt-like products, spreads, ice-cream etc. made of soy, legumes, seeds, nuts or cereals. These have potentially lower negative impacts than dairy products but different nutritional profiles, which raises concerns about their role as replacements or complements to dairy products in sustainable diets. These concerns form the background to this report. As a researcher at the Swedish University of Agricultural Sciences (Elin Röös) and director of the Food Climate Research Network (FCRN) (Tara Garnett), for some years we had spoken about a need to investigate dairy and plant-based dairy alternatives in diets more specifically and thoroughly. -
Eating a Low-Fiber Diet
Page 1 of 2 Eating a Low-fiber Diet What is fiber? Sample Menu Fiber is the part of food that the body cannot digest. Breakfast: It helps form stools (bowel movements). 1 scrambled egg 1 slice white toast with 1 teaspoon margarine If you eat less fiber, you may: ½ cup Cream of Wheat with sugar • Reduce belly pain, diarrhea (loose, watery stools) ½ cup milk and other digestive problems ½ cup pulp-free orange juice • Have fewer and smaller stools Snack: • Decrease inflammation (pain, redness and ½ cup canned fruit cocktail (in juice) swelling) in the GI (gastro-intestinal) tract 6 saltine crackers • Promote healing in the GI tract. Lunch: For a list of foods allowed in a low-fiber diet, see the Tuna sandwich on white bread back of this page. 1 cup cream of chicken soup ½ cup canned peaches (in light syrup) Why might I need a low-fiber diet? 1 cup lemonade You may need a low-fiber diet if you have: Snack: ½ cup cottage cheese • Inflamed bowels 1 medium apple, sliced and peeled • Crohn’s disease • Diverticular disease Dinner: 3 ounces well-cooked chicken breast • Ulcerative colitis 1 cup white rice • Radiation therapy to the belly area ½ cup cooked canned carrots • Chemotherapy 1 white dinner roll with 1 teaspoon margarine 1 slice angel food cake • An upcoming colonoscopy 1 cup herbal tea • Surgery on your intestines or in the belly area. For informational purposes only. Not to replace the advice of your health care provider. Copyright © 2007 Fairview Health Services. All rights reserved. Clinically reviewed by Shyamala Ganesh, Manager Clinical Nutrition. -
Phytochemical Analysis, In-Vitro Antioxidant and Anti-Hemolysis Activity of Turbinaria Ornata (Turner) J. Agardh
IARJSET ISSN (Online) 2393-8021 ISSN (Print) 2394-1588 International Advanced Research Journal in Science, Engineering and Technology Vol. 2, Issue 12, December 2015 Phytochemical Analysis, In-vitro Antioxidant and Anti-Hemolysis Activity of Turbinaria ornata (turner) J. Agardh D. Vijayraja1 and *Dr K. Jeyaprakash2 Research and Development Centre, Bharathiar University, Coimbatore, Tamilnadu, India1 *Corresponding Author, Head, Department of Biochemistry, PG and Research Department of Biochemistry, Rajah Serfoji Government College, Thanjavur2 Abstract: The assault of free radicals and imbalance in oxidant and antioxidant status leads to the induction of diseases from cancers to neuro-degenerative diseases. Natural antioxidants can put a secured check over free radicals and the damages induced by them at various levels. Seaweeds are rich in bioactive compounds like sulfated polysaccharides, phlorotannins and diterpenes which are benefit for human health applications. Turbinaria ornata, the spiny leaf seaweed has been studied for its antioxidant, antiulcer, wound healing and hepatoprotective activities. In the present study, phytochemicals analysis, in vitro antioxidant and anti-hemolysis activity of Turbinaria ornata methanolic extract (TOME) in RBC model was done. The results reveal the presence of carbohydrates, alkaloids, saponins, phenolic compounds, flavonoids, tannins, coumarines, steroids and terpenoids. The UV-Vis, FTIR and GCMS analysis also elucidates the presence of phenolics and important bioactive compounds in TOME, which exhibits appreciable antioxidant activity and prevents H2O2 induced hemolysis in human RBC model by maintaining the cell membrane integrity. Key words: Turbinaria ornata, invitro antioxidant avtivity, antihemolysis, bioactive compounds. INTRODUCTION Free radicals are playing adverse role in etiology of wide acid, and ascorbic acid were obtained from Himedia spectrum of diseases from cancers to neuro-degenerative laboratory Ltd., Mumbai, India. -
Poh See Tan Eating House 22 Sin Ming Road
Name: Gourmet Street (CW) Name: Gourmet Street (KC) Name: Gourmet Street (SMR) Name : Poh See Tan Eating House 710 Clementi West Street 131 Jalan Bukit Merah 22 Sin Ming Road #01-210 194 Kim Keat Ave. QR + TERMINAL QR QR + TERMINAL QR QR + TERMINAL QR + TERMINAL Trading Name Trading Name Trading Name Trading Name Trading Name Trading Name Gourmet Street (CW) Wangwang Meishi Gourmet St (KC) Jin Sheng Mixed Veg Rice Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Gourmet Street (SMR) Poh See Tan Eating House Gourmet Street (CW) Gourmet St (KC) Guo Chang Mala S1 Gourmet Street (CW) Gourmet St (KC) Ji De Lai S6 Gourmet Street (CW) Sin Kian Heng S4 Gourmet Street (CW) Gourmet Street (CW) Gourmet Street (CW) Gourmet Street (CW) 12 1 7 1 8 5 No of Merchants 34 Name: Gourmet Street (JB27) Name: 8 Plus Food House Name: 8 Plus Food House 27 Jalan Berseh 95 Lorong 4 Toa Payoh #01-74 8 Lorong 7 Toa Payoh QR + TERMINAL QR QR + TERMINAL QR QR + TERMINAL QR Trading Name Trading Name Trading Name Trading Name Trading Name Trading Name Gourmet St (JB27) Chong Qing 8 Plus Food House FISH SOUP Zy Western Food Hui Ming Fishball Noodle Gourmet St (JB27) Sungei Road Laksa Ann Western Food 8 Plus Seafood Gourmet St (JB27) Theng Delights Feng Wei Delights Gourmet St (JB27) Yuet Sing -
Plant-Based Milk Alternatives
Behind the hype: Plant-based milk alternatives Why is this an issue? Health concerns, sustainability and changing diets are some of the reasons people are choosing plant-based alternatives to cow’s milk. This rise in popularity has led to an increased range of milk alternatives becoming available. Generally, these alternatives contain less nutrients than cow’s milk. In particular, cow’s milk is an important source of calcium, which is essential for growth and development of strong bones and teeth. The nutritional content of plant-based milks is an important consideration when replacing cow’s milk in the diet, especially for young children under two-years-old, who have high nutrition needs. What are plant-based Table 1: Some Nutrients in milk alternatives? cow’s milk and plant-based Plant-based milk alternatives include legume milk alternatives (soy milk), nut (almond, cashew, coconut, macadamia) and cereal-based (rice, oat). Other ingredients can include vegetable oils, sugar, and thickening ingredients Milk type Energy Protein Calcium kJ/100ml g/100ml mg/100ml such as gums, emulsifiers and flavouring. Homogenised cow’s milk 263 3.3 120 How are plant-based milk Legume alternatives nutritionally Soy milk 235-270 3.0-3.5 120-160* different to cow’s milk? Nut Almond milk 65-160 0.4-0.7 75-120* Plant-based milk alternatives contain less protein and Cashew milk 70 0.4 120* energy. Unfortified versions also contain very little calcium, B vitamins (including B12) and vitamin D Coconut milk** 95-100 0.2 75-120* compared to cow’s milk. -
Hybridizing Collard and Cabbage May Provide a Means to Develop
HORTSCIENCE 40(6):1686–1689. 2005. of certain OP cultivars, for instance, a tendency of ‘Champion’ to resist bolting under winter conditions (Farnham and Garrett, 1996), have Hybridizing Collard and Cabbage May provided a reason for these older cultivars to persist in spite of the advantages commercial Provide a Means to Develop Collard hybrids provide. Today, the numbers of commercially avail- Cultivars able OP and hybrid collard cultivars are both limited. Nearly all cultivars tend to be sus- Mark W. Farnham1 ceptible to diseases such as fusarium yellows U.S. Department of Agriculture, Agricultural Research Service. U.S. Vegetable (Farnham et al. 2001), whereas most cabbage Laboratory, 2700 Savannah Highway, Charleston, SC 29414 cultivars are highly resistant (Dixon, 1981). Such disease susceptibility makes most collard Glen Ruttencutter2 cultivars vulnerable to severe damage when Seminis Vegetable Seed Co., 37437 State Highway 16, Woodland, CA 95695 grown in infested soil under warm conditions (Farnham et al., 2001). J. Powell Smith3 Previously, it was reported that heading of Clemson Edisto Research and Education Center, 64 Research Road, Blackville, cabbage is partially recessive to the nonheading nature expressed by collard (Dickson and Wal- SC 29817 lace, 1986). Thus, we hypothesized that hybrids Anthony P. Keinath4 between cabbage and collard would look more like collard than cabbage and that hybridizing Clemson Coastal Research and Education Center, 2700 Savannah Highway, between the crop groups might provide a Charleston, SC 29414 means to develop new collard cultivars. Such Additional index words. Brassica oleracea, cytoplasmic male sterility, Acephala Group hybrids could exploit the especially large pool of cabbage germplasm available in the United Abstract. -
Everything but the Moo
CHEESE everything but the moo PgO Everything but the Moo It’s a new era for nondairy cheese. by roberT wemiSChNer ACFCHEFS.ORG 37 CHEESE everything but the moo ir Isaac Newton may not have had the world of specialty food in mind when he said that “every action has an equal and opposite reaction,” but some of the same logic seems to be at play in the world of food, particularly in the growing corner occupied by artisanal scheese. One cannot consider the meteoric rise of small-scale dairy-based cheesemaking in this country without giving a nod to the burgeoning category of nondairy cheese. Nondairy cheeses are being hungrily incorporated into the diets of vegans, vegetarians and others who wish to enjoy some of the pleasures of real cheese without the offending dairy ingredients. Many are nut-based rather than dairy-based, but cultured and shaped to resemble classic European cheeses in a bid to gain the attention of a broad audience. Unlike the often unpalatable nondairy cheeses born out of the counterculture hippie fringe of 40 years ago, today there is a wide range of nondairy cheese products, some based on soy, rice or coconut milk, some containing lactose and casein, and others that are soft and creamy versions PHOTO CREDITS Previous page: Kevin Deseuste, 2014; top: Kunstadt; bottom, left to right: Photography © Liza Gershman, enlivened with herbs and based on cashews, almonds, macadamia or Brazil nuts. There are soft nut-based cheeses with the texture and nearly the taste of fresh ricotta, and rounds that can be cut like semisoft cheese, cultured, molded and even aged like their dairy counterparts. -
Best of Irish Soup
Technological University Dublin ARROW@TU Dublin Cookery Books Publications 2002 Best of Irish Soup Eileen O'Driscoll Follow this and additional works at: https://arrow.tudublin.ie/irckbooks Part of the Arts and Humanities Commons Recommended Citation O'Driscoll, Eileen, "Best of Irish Soup" (2002). Cookery Books. 22. https://arrow.tudublin.ie/irckbooks/22 This Book is brought to you for free and open access by the Publications at ARROW@TU Dublin. It has been accepted for inclusion in Cookery Books by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License Soups EILEEN O'ORISCOLL O'BRIEN BEST OF IRISH COOKERY SERIES BEST OF IRISH so PS EILEEN O'DRISCOLL combines a love of cooking with an awareness of the health and lifestyle benefits of good food, evidenced by the nutritional tips and information scattered throughout this book. A chartered physiotherapist and acupuncturist, she combines her busy Dublin practice with caring for her three children. She is the current president of the Zonta Club of Dublin, an international women's organisation founded in 1919 in Buffalo, New York, which promotes the political, legal, educational and social status of women. She has collected recipes from all over Ireland over the years and has attended cookery courses run by some of Ireland's leading chefs, including Cerry Calvin of Drimcong House. This is her first book. Be~t of IflS h EILEEN O'DRISCOLL aD D THE O'BRIEN PRESS DUBLIN First published 2002 by The O'Brien Press Ltd, 20 Victoria Road, Dublin 6, Ireland. -
Harvest-Aid Efficiency in Guar (Cyamopsis Tetragonoloba (L.) Taub.) in the Texas Plains
Harvest-aid Efficiency in Guar (Cyamopsis tetragonoloba (L.) Taub.) in the Texas Plains by Jonathan Shockey BS A Thesis In Plant and Soil Sciences Submitted to the Graduate Faculty of Texas Tech University in Partial Fulfillment of the Requirements for the Degree of MASTERS OF SCIENCE Approved Dr. Peter Dotray Chair of Committee Dr. Calvin Trostle Dr. Noureddine Abidi Mark Sheridan Dean of the Graduate School December, 2016 Copyright 2016, Jonathan Shockey Texas Tech University, Jonathan Shockey, December 2016 Acknowledgements I would like to thank Dr. Calvin Trostle and Texas A&M AgriLife Extension for not only his guidance during this research and for allowing me the time away from my assigned duties to complete these experiments; but also for providing the funding to get it accomplished. Under his direction I learned many things about agricultural research that I will carry with me throughout my career. I would also like to thank Dr. Peter Dotray for his advice and direction both as committee co-chairman and as an instructor for modes and mechanisms of herbicides. Rounding out my committee I would like to thank Dr. Noureddine Abidi for his expert advice in all potential biopolymer aspects of this study, and patient instruction during his biopolymers and bioproducts course. Additionally, I would like to thank Ray White for his assistance in conducting spray applications, harvesting, and other data collection, his time and dedication to this research was without question a major contribution to its completion. I would also like to thank Dr. Katie Lewis for her expert assistance with SAS and other software questions. -
Vegetables: Dark-Green Leafy, Deep Yellow, Dry Beans and Peas (Legumes), Starchy Vegetables and Other Vegetables1 Glenda L
Archival copy: for current recommendations see http://edis.ifas.ufl.edu or your local extension office. FCS 1055 Vegetables: Dark-Green Leafy, Deep Yellow, Dry Beans and Peas (legumes), Starchy Vegetables and Other Vegetables1 Glenda L. Warren2 • Deep yellow vegetables provide: Vitamin A. Eat 3 to 5 servings of vegetables each day. Examples: Carrots, pumpkins, sweet potatoes, Include all types of vegetables regularly. winter squash. What counts as one serving? • 1 cup of raw leafy vegetables (such as lettuce or spinach) • ½ cup of chopped raw vegetables • ½ cup of cooked vegetables • ¾ cup of vegetable juice Eat a variety of vegetables • Dry Beans and Peas (legumes) provide: It is important to eat many different vegetables. Thiamin, folic acid, iron, magnesium, All vegetables provide dietary fiber, some provide phosphorus, zinc, potassium, protein, starch, starch and protein, and they are also sources of fiber. Beans and peas can be used as meat many vitamins and minerals. alternatives since they are a source of protein. Examples: Black beans, black-eyed peas, • Dark-green vegetables provide: Vitamins A chickpeas (garbanzos), kidney beans, lentils, and C, riboflavin, folic acid, iron, calcium, lima beans (mature), mung beans, navy beans, magnesium, potassium. Examples: Beet pinto beans, split peas. greens, broccoli, collard greens, endive, • Starchy vegetables provide: Starch and escarole, kale, mustard greens, romaine varying amounts of certain vitamins and lettuce, spinach, turnip greens, watercress. minerals, such as niacin, vitamin B6, zinc, and 1. This document is FCS 1055, one of a series of the Department of Family, Youth and Community Sciences, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. -
China in 50 Dishes
C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south. -
A Review on Guar (Cyamopsis Tetragonoloba L.): a Cash Crop
Muhammad Shakir et al. Int. Res. J. Pharm. 2020, 11 (4) INTERNATIONAL RESEARCH JOURNAL OF PHARMACY www.irjponline.com ISSN 2230 – 8407 Review Article A REVIEW ON GUAR (CYAMOPSIS TETRAGONOLOBA L.): A CASH CROP Muhammad Shakir 1, Hafeez Ahmad Sadaqat 2, Qasim Farooq 1*, Muzamil Shabir 1, Aisha Sodagar 1, Mubashar Nadeem 5, Tooba Zafar 1, Aman Ullah 2, Faiza Rafiq 1, Rida Anwar 4, Azka Rizwi 3, Safa Amjad 1, Areeba Sajida 3, Mushaim Iqbal 4 1 Department of Botany, University of Agriculture, University Main Road, Faisalabad, Punjab 38000, Pakistan 2 Department of Plant Breeding and Genetics, University of Agriculture, University Main Road, Faisalabad, Punjab 38000, Pakistan 3 Department of Botany, The Women University, Multan,Mattital Road, Near New Katchery Multan, Punjab 60000, Pakistan 4 Botany Division, Institute of Pure and Applied Biology, Bahauddin Zakariya University, Bosan Road, Multan, Punjab 60000, Pakistan 5 Department of Agronomy, University of Agriculture, University Main Road,Faisalabad, Punjab 38000, Pakistan *Corresponding Author Email: [email protected] Article Received on: 25/02/20 Approved for publication: 26/03/20 DOI: 10.7897/2230-8407.110433 ABSTRACT Guar is an essential legume domesticated mainly on marginal and sub marginal areas of arid and semi-arid regions. Generally, Pakistan yields around 15% of worldwidetotal guar production. Its area under cultivation is more than 0.181 million hectares in PaKistan. Regarding to its demand in the foreign marKet, it is cultivated in Punjab, Bahawalpur, Mianwali, Bahawalnagar, Layyah, Sargodha, Muzaffargarh, Multan and Sindh province of Pakistan. Additional, its domestication is also being under consideration to taKe up it for irrigated conditions during summer.