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What to Eat on the Autoimmune Protocol
WHAT TO EAT ON THE AUTOIMMUNE PROTOCOL All the foods listed here are great to include in your It’s time to create an epidemic of - health. And it starts with learning ents that will help regulate your immune system and how to eat more nutrient-dense food. your hormones and provide the building blocks that your body needs to heal. You don’t need to eat all of these foods (it’s okay if snails, frog legs, and crickets aren’t your thing, and it’s okay if you just can’t get kangaroo meat or mizuna), but the idea is both to give Poultry innovative ways to increase variety and nutrient density • chicken • grouse • pigeon by exploring new foods. • dove • guinea hen • quail • duck • ostrich • turkey • emu • partridge (essentially, Red Meat • goose • pheasant any bird) • antelope • deer • mutton • bear • elk • pork • beaver • goat • rabbit • beef • hare • sea lion • • horse • seal • boar • kangaroo • whale • camel • lamb (essentially, • caribou • moose any mammal) Amphibians and Reptiles • crocodile • frog • snake • turtle 1 22 Fish* Shellfish • anchovy • gar • • abalone • limpet • scallop • Arctic char • haddock • salmon • clam • lobster • shrimp • Atlantic • hake • sardine • cockle • mussel • snail croaker • halibut • shad • conch • octopus • squid • barcheek • herring • shark • crab • oyster • whelk goby • John Dory • sheepshead • • periwinkle • bass • king • silverside • • prawn • bonito mackerel • smelt • bream • lamprey • snakehead • brill • ling • snapper • brisling • loach • sole • carp • mackerel • • • mahi mahi • tarpon • cod • marlin • tilapia • common dab • • • conger • minnow • trout • crappie • • tub gurnard • croaker • mullet • tuna • drum • pandora • turbot Other Seafood • eel • perch • walleye • anemone • sea squirt • fera • plaice • whiting • caviar/roe • sea urchin • • pollock • • *See page 387 for Selenium Health Benet Values. -
The Year of the Pig
The Year of the Pig FOOD FORWARD FORUM Toolkit The China Biodiversity Conservation and Green Development Foundation is a proactive environmental non-governmental organization and social legal entity working to protect the environment, preserve natural resources and biodiversity in China and all around the globe. Founded in 1985, it is China’s oldest environmental non-governmental organization. The Good Food Fund aims to facilitate shifts in food production, distribution, and consumption patterns towards a healthier and more sustainable food system, by supporting relevant research, communication, and entrepreneurship efforts. Toolkit research, creation, and compilation: Caroline Wimberly*, Wanqing Zhou*, and Yi-Wen Lee Design: Tingting Xiong Copyright © Good Food Fund August 2019 Special thanks to Mia MacDonald, Jian Yi, Tiran Zhang, Ruiqi Xie, Jieli Xie, Cecilia Zhou, Cui Xin, Hailey Chang, Wenjing Zhu, Shuman Liu, Adam Millman, Chelsey Toong, and Cheng Qiu for your input and assistance Food Forward Forum logo design: William Wilson, Yale Hospitality Food Forward Forum Partners: The contents of this toolkit do not necessarily reflect the official positions of any organization, institution, or private enterprise that partnered with or participated in the Food Forward Forum in February 2019 or any of the organizations, networks, corporations, or individuals described in the text. *Brighter Green Contents Part I – Background and the Basics 03 Introduction to some key terms and concepts about food Part II – Deeper Dive: The Issue Nexus 11 -
Sa-Ten Menu 2020
CURRY BOWLS R I C E B O W L S Japanese style curry served over rice with assorted rice, assorted seasonal vegetables, seasonal vegetables & fukijin-zuke (pickled vegetables) ringo kimchi, kale salad & marinated egg* CRISPY TOFU 1 3 CRISPY TOFU 1 3 teriyaki & cilantro sauce, walnuts, onions teriyaki & cilantro sauce, walnuts, onions CHICKEN KATSU 1 4 CHICKEN KATSU 1 4 panko, tonkatsu & tartar sauce, green onion panko, tarter & tonkatsu sauce, green onion CHICKEN KARA-AGE 1 4 CHICKEN KARA-AGE 1 4 choice of teriyaki sauce (gluten free) or choice of teriyaki sauce (gluten free) or spicy samurai sauce spicy samurai sauce GRILLED TARE CHICKEN 1 4 tare sauce & sansho pepper GRILLED TARE CHICKEN 1 4 tare sauce & sansho pepper VEGETARIAN 1 2 mixed seasonal vegetables VEGETARIAN 1 2 mixed seasonal vegetables K A L E S A L A D carrots, onions, seasonal fruit, walnuts, white balsamic vinaigrette with... chicken katsu 1 2 grilled tare chicken 1 2 grilled vegetables 9 chicken kara-age 1 2 crispy tofu 10 all made on Japanese white bread choice of Add two sides to any toast for $5 SIDES Koshihikuari rice or anchovy toast, N O R I T A M A 8 $ 4 E A C H plus two sides egg & Japanese mayo spread, CRISPY TOFU mozzarella, green onions, MACARONI PLATES T E R I Y A K I 1 4 sesame seeds, dried seaweed F U J I S A L A D teriyaki & cilantro sauce, apple, carrot, walnuts, onions EGG, BACON cucumber, Japanese mayo, yogurt, parsley & S A U S A G E 8 CHICKEN KATSU 1 5 panko, tonkatsu & tartar sauce, egg & Japanese mayo spread, JAPANESE CURRY green onions mozzarella, -
Yakitori Chicken Skewers
So popular are these chicken kebabs that in their home country of Japan they have whole take-out shops – or yakitoriya – dedicated to serving them. This version is flavoured with a classic soy-based tare sauce. It’s traditional to cook these over a charcoal grill, and a barbecue is certainly the best way flavour-wise, but a ridged griddle pan on the hob will also give you pretty tasty results. Yakitori chicken skewers MAKES 8 SKEWERS, SERVING 4 For the tare sauce, add all the ingredients to a small saucepan set over a medium- low heat and bring to the boil. Allow to simmer steadily until reduced by half in 600g chicken thigh fillets, cut volume, about 15–20 minutes. Divide between 2 small dishes and set aside to cool. into 3cm cubes One dish is used as a dipping sauce, the other to glaze the skewers as they cook 6 spring onions, cut into 2cm – dividing them prevents contamination from the raw meat as you are brushing lengths with the glaze. 1 tablespoon vegetable oil Thread the chicken and spring onions on to the skewers and brush all over with a for the tare sauce little vegetable oil. 100ml soy sauce 100ml mirin Fire up a barbecue until hot, or set a large ridged griddle pan over a high heat on 100ml sake the hob, then lay on the kebabs. Take one of the bowls of sauce and, using a brush, 1cm piece fresh root ginger, glaze the top of the kebabs. After a couple of minutes turn the kebabs over and finely grated brush with more sauce. -
Treatment and Taste Changes Taste Is the Number One Reason We Choose the Foods We Eat
Treatment and Taste Changes Taste is the number one reason we choose the foods we eat. Enjoying food improves our quality of life and well-being. Unfortunately, many cancer patients have some type of temporary or permanent taste and/or smell changes. It is often hard to enjoy eating when food does not taste or smell normal. These changes can be caused by the cancer process itself, the treatment(s) associated with the cancer and/or other medical conditions. There are also many medications that are associated with taste and smell changes. Foods may taste like cardboard or metal, taste too sweet, salty, sour or bitter, or they may have no taste at all. You may even dislike favorite foods. There are certain foods that may be preferred during cancer treatment, such as food with “umami” taste. What is umami? There are four tastes that you may be familiar with: sweet, sour, salty and bitter. Umami is the fifth taste. “Umami” is a Japanese word that refers to the savory, brothy, meaty, taste and mouth feel of many foods, including some meats, seafood, fruits, vegetables and dairy products. Glutamate, an amino acid, is what gives food umami flavor. Glutamate is naturally found in many foods. The amount of umami in food is influenced by the food that you choose and the way it’s prepared. Eating foods with umami has been shown to: • Help with digestion of food • Increase salt flavor in foods without adding more salt • Increase acceptance of a new food • Improve flavor of foods • Increase amount of food eaten Increasing umami in your food General -
Physicochemical Properties of Soy- and Pea-Based Imitation Sausage Patties ______
PHYSICOCHEMICAL PROPERTIES OF SOY- AND PEA-BASED IMITATION SAUSAGE PATTIES ______________________________________________________ A Thesis presented to the Faculty of the Graduate School at the University of Missouri _______________________________________________________ In Partial Fulfillment of the Requirements for the Degree Master of Science _____________________________________________________ by CHIH-YING LIN Dr. Fu-hung Hsieh, Thesis Supervisor MAY 2014 The undersigned, appointed by the dean of the Graduate School, have examined the thesis entitled PHYSICOCHEMICAL PROPERTIES OF SOY- AND PEA-BASED IMITATION SAUSAGE PATTIES presented by Chih-ying Lin a candidate for the degree of Master Science, and hereby certify that, in their opinion, it is worthy of acceptance. Dr. Fu-hung Hsieh, Department of Biological Engineering & Food Science Dr. Andrew Clarke, Department of Food Science Dr. Gang Yao, Department of Biological Engineering ACKNOWLEDGEMENTS On the way to acquiring my master degree, many friends, professors, faculty and laboratory specialists gave me a thousand hands toward the completion of my academic research. First of all, I would like to thank Dr. Fu-hung Hsieh and Senior Research Specialist Harold Huff, who supported and offered me the most when conducting the experiment. I would like to thank Dr. Andrew Clarke and Dr. Gang Yao being my committee members and gave suggestion and help during my study. I would like to have a further thank to Dr. Mark Ellersieck for his statistical assistance. I am thankful and appreciate Carla Roberts and Starsha Ferguson help on editing and proofreading my thesis. I especially would like to thank my parents and friends whose encouragement and advice helped me stay the course during my two-years of graduate studies dedicated to attaining the Master of Science degree. -
Renkon Omakase Sashimi
RENKO N SIGN ATUR E SKEWERS 1 / 3 SKEWERS SIGNATURE 1 3 1 3 TERIYAKI CHICKEN THIGH 55 / 140 KING OYSTER MUSHROOM 5 5 / 120 M AYO, S H ICH IMI FURIKA K E CHICKEN ACHILLES 60 / 160 BABY OCTOPUS 45 / 120 SHICHIMI KEWPIE MAYO, O KONOMI S A U C E PORK MEATBALL 65 / 160 HOKKAIDO SCALLOP & BACON 140 / 310 E GG YO L K , TA R E S A UCE PONZU, SHICH IMI LIMITED CHICKEN OYSTER 95 / 250 A4 WAGYU 395 / 8 9 0 LEMO N K AG OSHIMA WAG Y U, S A LT, W ILD PEPPER 1 3 1 3 CHICKEN THIGH 55 / 14 0 BABY SQUID 7 0 / 160 LEMO N, S H ICH IMI SPIC Y TERIYA KI, RENKO N SEA SONING CHICKEN WINGS 60 / 160 SALMON 130 / 300 LEMO N, S H ICH IMI IKURA , TATA KI SA UCE CHICKEN SKIN 30 / 7 0 TIGER PRAWN 95 / 2 5 0 LIME, SAK E, SALT LEMON, SHICH IMI CHICKEN GIZZARD 30 / 7 0 OKRA 35 / 8 0 G A R LIC C H IPS, TA R E SA UCE T OMAT O, G A R LIC MISO CHICKEN HEART 30 / 7 0 EGGPLANT 65 / 1 5 0 G ING E R & SCA LLION O I L H O USE MISO PORK BELLY 60 / 160 MISO, K A R A S H I DEFINITIONS RENKON : "LOTUS ROOT" IN JAPANESE, REFERENCE TO THE NATIONAL FLOWER OF VIETNAM PORK RIB 60 / 160 AS WELL AS OUR TEAMS DEEP ROOTS IN THE COUNTRY NEG I, TA RE SA U C E SHICHIMI: COMMON JAPANESE SPICE MIXTURE CONTAINING SEVEN INGREDIENTS TARE SAUCE: SAUCE OF SOY, SAKE AND MIRIN USED IN YAKITORI GRILLING FURIKAKE: JAPANESE RICE SEASONING CONTAINING SESAME, DRIED FISH, SALT MIXED SKEWERS 3 SKEWERS 1 EACH KEWPIE: JAPANESE MAYO OKONOMI: UMAMI PACKED SAUCE WITH KETCHUP, SOY, WORCESTERSHIRE KAGOSHIMA: PREFECTURE ON THE ISLAND OF KYUSYU KNOWN FOR ITS MARBLED BEEF VEGETABLE SKEWERS 1 1 0 KARASHI: JAPANESE MUSTARD, -
Cultivation of Flammulina Velutipes (Golden Needle Mushroom/Enokitake) on Various Agroresidues
CULTIVATION OF FLAMMULINA VELUTIPES (GOLDEN NEEDLE MUSHROOM/ENOKITAKE) ON VARIOUS AGRORESIDUES NOORAISHAH BINTI HARITH FACULTY OF SCIENCE UNIVERSITY OF MALAYA KUALA LUMPUR 2014 CULTIVATION OF FLAMMULINA VELUTIPES (GOLDEN NEEDLE MUSHROOM/ENOKITAKE) ON VARIOUS AGRORESIDUES NOORAISHAH BINTI HARITH DISSERTATION SUBMITTED IN FULLFILLMENT OF THE REQUIREMENT FOR THE DEGREE OF MASTER OF SCIENCE INSTITUTE OF BIOLOGICAL SCIENCES FACULTY OF SCIENCE UNIVERSITY OF MALAYA KUALA LUMPUR 2014 iii ABSTRACT Sawdust and rice bran are common commercially used fruiting substrate components for the cultivation of Flammulina velutipes, or known as ‘golden needle mushroom’ in Malaysia. Due to the declining of sawdust supply, and the abundance of lignocellulosic agroresidues in Malaysia, hence, this study was carried out to investigate the possibility of using palm oil wastes; such as empty fruit bunches (EFB), palm pressed fiber (PPF), and paddy straw (PS) from rice plantation, as base carbon-sources in fruiting substrate used as either singular or in combination with different agroresidues. The percentage of rice bran (RB) and spent yeast (SY) used as the nitrogen-sources supplemented were also investigated. Mycelium growth and density, yield of mushroom and biological efficiency (BE) were the parameters determined to evaluate singular and different combination of substrates tested. For the improvement of F. velutipes inoculum addition of growth hormone used in this study consisting of β- indole acetic acid (IAA) combined with 6-benzylaminopurine (BAP) at a concentration of 0.5 mg/L each enhanced mycelial growth rate at 10.53 mm/day compared to non- supplemented malt extract agar (MEA) media (7.83 mm/day). All the agro-residues tested showed good potential to be used as fruiting substrates for the cultivation of F. -
ANTIPASTI Crispy Rock Shrimp Tempura
ANTIPASTI ANTIPASTI Crispy rock shrimp tempura - creamy chilli Seared sea scallops with apple butterfly pea garlic sauce, cilantro saffron cauliflower puree, puree, crispy shallot, and roasted chestnut baby green crema, tomato caprese salad and tamarind sauce MAIN SOUP Australian roasted beef with chestnut, roasted potatoes, sautéed spinach, grated salt cured egg Creamy and fresh cooked mushroom soup yolks and roselle red wine sauce with truffle oil and toast Or MAIN Oven baked salmon, sautéed spinach and black Australian roasted beef with chestnut, roasted and green olive caponata, red radishes confit potatoes, sautéed spinach, grated salt cured egg and tom yum spicy hollandaise yolks and roselle red wine sauce Or DOLCI Coffee dipped ladyfinger sponge cake, creamy Oven baked salmon, sautéed spinach and black mascarpone cheese, amaretto liquor and cocoa and green olive caponata, red radishes confit powder and tom yum spicy hollandaise DOLCI Coffee dipped ladyfinger sponge cake, creamy mascarpone cheese, amaretto liquor and cocoa powder Salami, bresaola, parma ham, fresh Pan seared sous vide octopus, wakame mozzarella, provolone, roasted peppers, seaweed, wasabi mayo, citrus pomegranate olives, and marinated vegetables served ponzu vinaigrette and mixed salad with crostini Seared scallops with apple butterfly pea Organic rocket leave, walnut, orange puree, crispy shallot, roasted chestnut segment, brie cheese, ginger balsamic crema, tomato caprese salad and tamarind dressing sauce Classic caesar salad with romaine, red dates Grilled -
List of Aggregation from Items to Groups (PDF: 117
(1/9) List of Aggregation from Items to Groups large middle classifications small classifications Items classifications 1 2 1 2 All items Food Cereals Rice Non-glutinous rice (*)Non-glutinous rice-A (*)Non-glutinous rice-B Glutinous rice Bread White bread Bean-jam buns Curry buns Noodles Boiled “Udon” Dried “Udon” Spaghetti Instant noodles in cups Chinese noodles Other cereals Wheat flour “Mochi”, rice-cakes Fish & seafood Fresh fish & seafood Tuna fish Horse mackerel Sardines Bonito Salmon Mackerel Saury Sea bream Yellowtail Cuttlefish Octopus Prawns Short-necked clams Oysters Scallops Salted & dried fish Salted salmon Salted cod roe “Shirasu-boshi”, dried young sardines Dried horse mackerel “Niboshi”, dried small sardines Capelin Salmon roe Fish-paste products “Agekamaboko”, fried fish-paste patties “Chikuwa”, baked fish-paste bars “Kamaboko”, steamed fish-paste cakes Other processed fish Dried bonito fillets & seafood Pickled fish Fish prepared in soy sauce Canned fish “Shiokara”, salted fish guts Meats Raw meats Beef (domestic) Beef (imported) Pork-A Pork-B Chicken Meat products Ham Sausages Bacon Dairy products & Fresh milk & eggs dairy products Fresh milk (delivered) (sold in stores) Dairy products Powdered milk Yogurt Butter Cheese (domestic) Cheese (imported) Eggs Hen eggs Vegetables & seaweeds Fresh vegetables Cabbage Spinach Chinese cabbage Welsh onions Sep. 16, 2016 edition (2/9) large middle classifications small classifications Items classifications 1 2 1 2 Food Lettuce (continued) Broccoli Bean sprouts Asparagus Sweet potatoes -
全文本) Acceptance for Registration (Full Version)
公報編號 Journal No.: 2020/97 公布日期 Publication Date:14-08-2020 分項名稱 Section Name: 接納註冊 (全文本) Acceptance for Registration (Full Version) 香港特別行政區政府知識產權署商標註冊處 Trade Marks Registry, Intellectual Property Department The Government of the Hong Kong Special Administrative Region 接納註冊 (全文本) 商標註冊處處長已根據《商標條例》(第 559 章)第 42 條,接納下列商標的註冊申請。現根據《商標條例》第 43 條 及《商標規則》(第 559 章附屬法例)第 15 條,公布申請的詳情。 根據《商標條例》第 44 條及《商標規則》第 16 條,任何人擬就下列商標的註冊提出反對,須在本公告公布日期起計 的三個月內,採用表格第 T6 號提交反對通知。(例如,若果公布日期爲 2003 年 4 月 4 日,則該三個月的 後一日爲 2003 年 7 月 3 日。)反對通知須載有反對理由的陳述及《商標規則》第 16(2)條所提述的事宜。反對人須在提交反對 通知的同時,將該通知的副本送交有關申請人。 有關商標註冊處處長根據商標條例(第 43 章)第 13 條/商標條例(第 559 章)附表 5 第 10 條所接納的註冊申請,請到 http://www.gld.gov.hk/cgi-bin/gld/egazette/index.cgi?lang=c&agree=0 檢視電子憲報。 ACCEPTANCE FOR REGISTRATION (FULL VERSION) The Registrar of Trade Marks has accepted the following trade marks for registration under section 42 of the Trade Marks Ordinance (Cap. 559). Under section 43 of the Trade Marks Ordinance and rule 15 of the Trade Marks Rules (Cap. 559 sub. leg.), the particulars of the applications are published. Under section 44 of the Trade Marks Ordinance and rule 16 of the Trade Marks Rules, any person who wishes to oppose the registration of any of these marks shall, within the 3- month period beginning on the date of this publication, file a notice of opposition on Form T6. (For example, if the publication date is 4 April 2003, the last day of the 3- month period is 3 July 2003.) The notice of opposition shall include a statement of the grounds of opposition and the matters referred to in rule 16(2). -
Yes, No, Maybe So List
376376 Resources Alphabetical Yes-No-Maybe So Having trouble finding a food in any of the food lists? Search for it here alphabetically to determine whether the food in question is Paleo Approach friendly! YES. Go ahead and eat it unless NO. Don’t eat it for now. Refer MAYBE. This food might be tol- MODERATION. This food you’re allergic or have a sensitivity to The Paleo Approach for infor- erated. If you aren’t sure, leave it out is okay to eat, but there are some to it. mation on if and when it might be of your diet for now. (These foods compelling reasons to keep por- reintroduced. are not included in the recipes in this tions small. Refer to The Paleo book.) Refer to The Paleo Approach Approach for more information. for more information. Food Food YES NO MAYBE MODERATION YES NO MAYBE MODERATION abalone P arracacha P A abiu P arrowroot P abusgata P arrowroot powder P açaí P artichoke P acerola P artificial flavors P acesulfame potassium P artificial food color P ackee P arugula P acrylamide P asafetida (check ingredients) P adzuki beans P ashwagandha P African moringa P asparagus P agar agar P aspartame P agave P Atlantic croaker P agave nectar P autolyzed protein P agave worm P avocado P alcohol P avocado oil P allspice P babaco P almonds P B bacon P amanatsu P baking soda P amaranth P balm P amaranth greens P balsamic vinegar P ambarella P bamboo shoot P anchovy P bamboo worm P anchovy paste (check ingredients) P banana P anemone P barcheek goby P anise seed P barley P annatto seed P barley malt P ant P barley malt syrup P antelope