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News of 23 November month year 2009
food prices face a welcome perfect storm
irish company fined for serious safety breaches
ocean spray rejects cranberry mislabeling claim
australia’s favourite dishes revealed
mccain to close tasmanian plant next year
nestlé may enter race for cadbury
Thursday 23 October 2014
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  make your own probiotic supplements  

home-made kefirs are growing in popularity as probiotic food sources while spreading as a community sharing activity. there are two types of kefirs: milk kefir and water kefir. the latter is not well known. both can be home made from fermenting friendly bacterial sources, called starter grains, to provide potent but very inexpensive probiotics.
a rich supply of probiotics is essential for good digestion, and good digestion is essential for good overall health. if you've shopped for probiotic supplements, you are probably aware of their price tags and how it affects your monthly budget. but if you tune into any of the kefir communities, you will be able to provide yourself with a continual supply of supplemental probiotics at virtually no cost.
water and milk kefir basics
water kefir is less expensive with possibly more benefits than milk kefir. it's the perfect option for the lactose sensitive, vegan, or anyone who just don't trust milk products. but the starter grains, sometimes called tibetan mushrooms or kefir fungi, are a little more difficult to obtain than milk starter grains.
however, once you obtain either milk or water starter grains, you can keep culturing those grains for almost forever. milk kefir grains look like miniature popcorns or mini cauliflowers. the tiny water kefir grains are relatively colorless. they both contain combinations of friendly bacteria and yeasts that flourish during short fermentation periods.
milk kefir grains can be ordered from a few online commercial sources, while water kefir starter grains usually have to be obtained from other water kefir users. water kefir grains multiply rapidly, enabling users to want to give many away, while milk kefir grains do not multiply as much even though they can be used over and over.
kefir benefits
with either kefir, there are many health benefits reported. the friendly yeasts in the cultures dominate the unfriendly yeasts. many users report that with continual use over time, several chronic health maladies vanished. and most report a rejuvenation of energy and and overall well being.
milk kefir is a much better source of probiotics than yogurt, not only in quantity, but diversity. and there is a belief that water kefir is even superior to milk kefir.
from dolores sanchez-penalver's "water kefir" free pdf document comes this list of friendly bacteria and yeasts: lactobacillus brevis, lactobacillus casei rhamnosus , lactobacillus alactosus, lactobacillus casei casei, lactobacillus pseudoplantarum, lactobacillus plantarum, streptococcus lactis, streptococcus cremeris, leuconostoc mesenteroides,saccharomyces florentinus, saccharomyces pretoriensis, kloeckera apiculata, candida lambica, candida valida.
got grains? make your kefir
both milk and water kefir instructions are virtually the same except for two areas. although the milk kefir grains can be used over and over, they do not multiply nearly as much and as rapidly as the water kefir grains. so the water kefir grains beg to be given to others to start their kefir production!
the milk in milk kefir is the basis of fermentation for the kefir grains, while the water kefir requires brown cane sugar or honey to kick it into fermentation. so what is offered here are the water kefir basic instructions. simply eliminate the brown sugar for milk kefir. for more details, check out the source links below.
you will need a large mouth glass or ceramic jar, no plastic, of at least a little more than a liter or quart. bigger is better as the gases from the fermentation process will have more room, eliminating the possibility of your jar exploding!
you should use spring or mineral water, at least water that is free of chlorine. no metal utensils should touch the grains. here, plastic is appropriate. a plastic mesh strainer, if available, is ideal also. remove around three heaping tablespoons of starter grains and place them into the jar with around a liter or quart of good water.
then add four tablespoons of the brown sugar. mix gently with anything but a metal mixer or spoon. cover with either a lid or cloth attached by a rubber band. place the jar in a dark place that's at room temperature. the minimum fermentation time is 24 hours, maximum is 72 hours. the longer the stronger.
most instructions prefer you wait until ready after 24, 48, or 72 hours then pour out the complete solution into another container, which can be refrigerated. or simply pour out a glass at a time until the 72 hours expires. during the 72 hour period, a gentle daily mixing is a good idea.
either way, after the liquid is drained, the kefir grains need to be removed and rinsed with water that is chlorine free. after rinsing, restart the process again with the original jar. you'll be amazed at how many extra kefir grains are available after the first run!
anywhere from one to three glasses is recommended. with water kefir, it's easy to drink more than one glass per day.
there is a caveat. if you don't stay on top of the kefir ritual, you can lose the starter grains to spoilage. so this does require some discipline. but you can continue forever, and it's virtually free!
sources and more information
water kefir pdf (complete overview/instructions)
http://www.soustvarjanje.si/request...
where
to find water kefir starters
http://www.seedsofhealth.co.uk/reso...
milk
kefir instructions
http://www.yourkefirsource.com/how-...
milk kefir grains source
http://www.yourkefirsource.com/kefi...


    Source :NaturalNews.com     Date : 23  November   2009    Category : Dairy Products


food prices face a welcome perfect storm

there’s a perfect storm building for food prices. you don’t have to scan the horizon to see the signs; the clouds are developing all around us - at a faster rate than anyone expected. it’s a lethal cloudscape of high energy prices and climate change that threatens to send prices soaring – but this may not be a bad thing: provided the world’s poorest are insulated from its effects. more

 Source : foodanddrinkeurope.com   Date : 23 November 2009   Category : food industries Economic
irish company fined for serious safety breaches

an irish seafood company has be ordered to almost €55,000 after admitting flouting 10 safety standards that led to 219 reported food poisoning cases in france and contaminated product being shipped worldwide. bantry bay seafoods, which is based in cork but also has operations in france and the united states, pleaded guilty at bandon district court to a raft of breaches relating to the harvesting, processing and distribution of contaminated mussels between july 2007 and march 2008. more

 Source : foodanddrinkeurope.com   Date : 23 November 2009   Category : restaurants and Food industrie
ocean spray rejects cranberry mislabeling claim

ocean spray has denied claims by the national consumers league (ncl) that the company’s choice sweetened dried cranberry product is more sugar than cranberry and therefore falsely labeled. the ncl made the allegation after what it described as a confidential tip led the organization to commission independent testing of ocean spray’s choice cranberries, which are sold to food manufacturers for use as an ingredient in cereal bars, baked goods, trail mixes and other snacks. more

 Source : foodanddrinkeurope.com   Date : 23 November 2009   Category : restaurants and Food industrie
australia’s favourite dishes revealed

red meat meals make up half the nation’s top 10 dishes, according to a report launched by meat & livestock australia (mla) - and cooking from scratch is becoming a more regular occurrence. the report, titled last night’s dinner, provides an in-depth understanding of australians’ food preferences and main meal practices. on top of showing the leading dishes it also shows that australians are taking the time to cook healthy and nutritious meals from scratch with fresh ingredients, and then eating those meals together around the family dinner table. more

 Source : ausfoodnews.com.au   Date : 23 November 2009   Category : Meat Products
mccain to close tasmanian plant next year

the food processing sector in australia has received another blow with the second major plant closure in a fortnight. mccain foods announced that their vegetable processing plant in smithton, tasmania will close in november 2010, advising that the cost to make necessary upgrades to the plant was unable to be justified. the news will see 115 workers made redundant and follows the recent national foods announcement of the closure of their berri juice plant in riverland. more

 Source : ausfoodnews.com.au   Date : 23 November 2009   Category : restaurants and Food industrie
nestlé may enter race for cadbury

speculation is mounting that nestlé will enter the race for cadbury as hershey looks to make an initial offer and kraft considers raising theirs - which has been lambasted by cadbury as “derisory”. swiss-based nestlé will be able to fund a bid, but whether they wish to take on a confectioner at a time when they are pushing their health and wellness credentials remains the big issue. they are also likely to come under greater scrutiny from competition authorities given their position as the world’s largest food manufacturer. more

 Source : ausfoodnews.com.au   Date : 23 November 2009   Category : restaurants and Food industrie
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