tag:blogger.com,1999:blog-74579665677704015142024-03-18T21:36:31.692-07:00FOOD SCIENCE AND TECHNOLOGYFood science and technology involve the application of essential scientific knowledge and engineering principles to fulfill society's demands for sustainable food quality, safety, and security. This area of study encompasses the analysis of the physical, chemical, and biochemical attributes of food, as well as the principles that govern food processing.Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comBlogger319125tag:blogger.com,1999:blog-7457966567770401514.post-14724686002346745882024-03-10T00:16:00.000-08:002024-03-10T00:16:22.236-08:00Unraveling the Power of Phenolic Phytochemicals in Plant FoodsPhytochemicals, the natural bioactive compounds found abundantly in plant foods, stand as the guardians of our health alongside essential nutrients and dietary fiber. Among these, phenolic compounds emerge as stalwart protectors, combating toxins and carcinogens with their antioxidant prowess.<br /><br />At the heart of phenolic phytochemicals lies the phenol, a chemical compound ubiquitous in various plant products. Within this realm, phenolics encompass a broad array of antioxidants, including phenolic diterpenes, flavonoids, tannins, and phenolic acids. These compounds, found in cocoa, coffee, red wine, tea, berries, citrus fruits, nuts, and vegetables, constitute a formidable defense against oxidative stress and its associated ailments.<br /><br />Flavonoids, phenolic acids, and polyphenols stand out as the triumvirate of dietary phenolics, each offering distinct health benefits. Phenolic acids, for instance, represent a diverse group comprising hydroxybenzoic and hydroxycinnamic acids. Their antioxidant properties, stemming from a resonance-stabilized structure facilitating hydrogen atom donation, play a crucial role in neutralizing free radicals via radical scavenging mechanisms.<br /><br />Tannins, classified as phenolic polymers, emerge as compounds of substantial molecular weight, divided into hydrolyzable and condensed categories. Their presence in plant foods underscores their role in fortifying our defense against oxidative damage, contributing to overall health and well-being.<br /><br />Among the phenolic compounds, polyphenols reign supreme as primary dietary antioxidants. Notably, flavonoids, a subclass of polyphenols, emerge as potent agents in plant extracts. Their multifaceted actions extend beyond scavenging free radicals to inhibiting oxidizing enzymes, thereby conferring protection against a spectrum of diseases.<br /><br />The absorption of polyphenols in the intestine underscores their efficacy as health-promoting agents. Their seamless integration into our biological systems facilitates the eradication of free radicals across both polar and lipid phases, offering comprehensive protection against oxidative stress-related ailments.<br /><br />Moreover, long-term consumption of diets rich in plant polyphenols holds promise in mitigating the risk of various diseases, including cancers, neurodegenerative disorders, and cardiovascular ailments. This preventive potential underscores the significance of incorporating phenolic-rich foods into our daily dietary regimen.<br /><br />In conclusion, phenolic phytochemicals emerge as formidable defenders of our health, working tirelessly to counteract oxidative stress and its detrimental effects. With their diverse array of compounds found abundantly in plant foods, they represent a beacon of hope in our quest for optimal health and longevity. As we unravel the intricacies of their mechanisms, let us harness the power of phenolic phytochemicals to fortify our defenses against disease and embrace a vibrant, healthy lifestyle.<br /><i>Unraveling the Power of Phenolic Phytochemicals in Plant Foods<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNH_JxCg0HRNMJodTn-qTTG24PpQvvwZ5oUPdj04aM19TAgMnL1SowLxQeOEa-Ist_YitqLrA4T_JXNKIX7eErdQ3TczByZyXQDUC-fmgLnHqX4IFapOw3VCJzH3Qd9ye1xf87MksQ1jZMQw2nBrAOjApcA9Uka5Qt6LcK_0_I4tzU9ffNAffIALM1QF8/s474/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="474" data-original-width="305" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNH_JxCg0HRNMJodTn-qTTG24PpQvvwZ5oUPdj04aM19TAgMnL1SowLxQeOEa-Ist_YitqLrA4T_JXNKIX7eErdQ3TczByZyXQDUC-fmgLnHqX4IFapOw3VCJzH3Qd9ye1xf87MksQ1jZMQw2nBrAOjApcA9Uka5Qt6LcK_0_I4tzU9ffNAffIALM1QF8/s320/3.jpg" width="206" /></a></div></i>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-7457966567770401514.post-84210650226177205362024-02-25T03:56:00.000-08:002024-02-25T03:56:22.060-08:00Naengmyeon Noodles: Korean DelicacyNaengmyeon, a quintessential Korean dish renowned for its refreshing qualities, holds a cherished place in Korean culinary heritage, particularly during scorching summer days. Comprising long, slender noodles crafted from kudzu or buckwheat, it's a culinary masterpiece often accompanied by an array of toppings including cucumber, pear, meat, and boiled egg, immersed in a delectable broth.<br /><br />At the heart of its savory broth lies the essence of Dongchimi, a traditional Korean radish water kimchi. This brine, carefully extracted from earthenware crocks, holds a depth of flavor cultivated through a meticulous fermentation process, often carried out in underground storage during winter months.<br /><br />In the northern reaches of Korea, Naengmyeon takes on a unique presentation. Served in stainless-steel bowls immersed in icy water, it earns its Western moniker of "Cold Noodles," offering a tantalizing contrast to the sweltering temperatures.<br /><br />Contrary to culinary norms elsewhere, where hot dishes prevail in cold weather and vice versa, Koreans adhere to the adage of "beat the heat with heat and the cold with cold." Thus, even in the depths of winter, a steaming bowl of Naengmyeon brings comfort, while during the sultry summer months, it serves as a refreshing respite.<br /><br />The diversity of Naengmyeon extends beyond its serving temperature, branching into two main variants: Mulnaengmyeon and Bibimnaengmyeon. Mulnaengmyeon features chilled broth poured over the noodles, offering a harmonious blend of coolness and savory flavor. On the other hand, Bibimnaengmyeon involves tossing the noodles with a flavorful condiment mix, resulting in a vibrant and spicy culinary experience.<br /><br />The lineage of Naengmyeon traces back centuries, with buckwheat's introduction by the Mongol Empire during the Goryeo Dynasty marking a pivotal moment in its evolution. Initially embraced by inhabitants of the mountainous northern regions, Naengmyeon gradually gained prominence, finding favor even among the nobility during the Joseon Dynasty. However, its status as a delicacy reserved for the elite persisted, owing to the scarcity of ice—a crucial component for crafting the dish—in hot summer months. Only the affluent could afford the luxury of storing ice in their private caves, further elevating Naengmyeon's allure.<br /><br />In modern times, Naengmyeon has undergone a transformation, transcending its aristocratic origins to become accessible to the masses. The advent of instant Mulnaengmyeon in 1968 marked a significant milestone, democratizing access to this beloved dish and fueling its popularity across Korea. Today, the market for instant Naengmyeon continues to expand, catering to a diverse palate while honoring its rich cultural legacy.<br /><br />In essence, Naengmyeon embodies more than just a culinary delight; it serves as a testament to Korean ingenuity, resilience, and the enduring appeal of tradition in a rapidly changing world. Whether savoring its cool embrace on a sweltering summer day or seeking solace in its comforting warmth <i>during winter's chill, Naengmyeon invites all to partake in its timeless allure.<br />Naengmyeon Noodles: Korean Delicacy<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinjTPaas4jBSXUfKe8779l0tjyye5lGwWKWgjS4rVW4PMDx4UQtFjA12nLvKNZZJHzKtwJvXsxAluHy1XaywjzgVavzeqca6M2wBobS2YBkPjESYIkDSjf88f0pQijUjGcGSFCDDIp5eUciqL0xGzIfFF0suIGC0Z6xBo2Yjtl9peeM7urLz_PYYR5_50/s653/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="653" data-original-width="326" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinjTPaas4jBSXUfKe8779l0tjyye5lGwWKWgjS4rVW4PMDx4UQtFjA12nLvKNZZJHzKtwJvXsxAluHy1XaywjzgVavzeqca6M2wBobS2YBkPjESYIkDSjf88f0pQijUjGcGSFCDDIp5eUciqL0xGzIfFF0suIGC0Z6xBo2Yjtl9peeM7urLz_PYYR5_50/s320/3.jpg" width="160" /></a></div></i>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-7457966567770401514.post-56100931609240189802024-02-10T18:22:00.000-08:002024-02-10T18:22:23.474-08:00Pilsner Brewing ProcessPilsner, a colorless lager beer originating from the Czech city of Pilsen, stands as a testament to the artistry and precision of brewing. Crafted with pilsner malt and bottom-fermenting lager yeast, it embodies a delicate balance of flavor and aroma, setting it apart from its ale counterparts.<br /><br />The journey of brewing a fine pilsner begins with the selection of ingredients. Lightly kilned malted barley, along with spicy hops, defines its distinctive profile. Brewers also pay close attention to water composition, opting for harder water with elevated calcium and magnesium levels, essential for achieving the desired characteristics. Unlike other lagers, the color of pilsner remains notably lighter, reflecting its purity and clarity.<br /><br />The meticulous production process unfolds in a series of meticulously orchestrated steps. It commences with malting, where barley grains undergo germination before being dried and heated to produce the essential malt. In the mash tun, a blend of cracked grain and hot water initiates enzymatic reactions, converting starches into fermentable sugars, resulting in a sweet liquid known as wort.<br /><br />Following mashing, lautering separates the wort from the spent grains, a critical phase that demands precision to maximize efficiency. Hops make their entrance during boiling, releasing bitter essences that contribute to the beer's characteristic aroma. Subsequent cooling brings the wort to the optimal fermentation temperature, typically around 6-7°C.<br /><br />The fermentation process unfolds in stainless steel cylindroconical tanks, where bottom-fermenting yeast works its magic over two distinct phases: fermentation and maturation. Unlike top-fermenting beers, pilsners require extended rest periods at cold temperatures, ensuring a crisp and clean finish.<br /><br />Upon completion of fermentation, the beer undergoes maturation, allowing it to develop depth and complexity over a span of 3-4 weeks. Finally, the yeast is removed, leaving behind a refined brew ready for packaging and consumption.<br /><br />In conclusion, pilsner stands as a shining example of brewing excellence, characterized by its light body, crisp taste, and refreshing finish. From the careful selection of ingredients to the precise execution of each brewing stage, it epitomizes the art and science of crafting a timeless classic. So, whether sipped on a sunny afternoon or savored with a hearty meal, pilsner remains a perennial favorite among beer aficionados worldwide.<br /><i>Pilsner Brewing Process<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB4qLU9ztHiXAyb80D8Qvc6bRnWVM8aOVr4UCXIeKSypRvL35rAMyatulqQaqgzo6-Cyi6Y1215ECqQTfkxXe6czxx9RLF9pOiO0ObQ0uU-h_Jh8ANlyx16SOCgg4IoLealMJJh05MeMwF8mTRFyaQ3aAR73jMcsDderfiyrpPfI71VfeNryrsCKV2xGE/s429/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="218" data-original-width="429" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB4qLU9ztHiXAyb80D8Qvc6bRnWVM8aOVr4UCXIeKSypRvL35rAMyatulqQaqgzo6-Cyi6Y1215ECqQTfkxXe6czxx9RLF9pOiO0ObQ0uU-h_Jh8ANlyx16SOCgg4IoLealMJJh05MeMwF8mTRFyaQ3aAR73jMcsDderfiyrpPfI71VfeNryrsCKV2xGE/w442-h225/1.jpg" width="442" /></a></div></i>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-7457966567770401514.post-87847889025317253802024-01-27T19:49:00.000-08:002024-01-27T19:49:12.581-08:00Food Safety and HealthFood safety, a critical facet in safeguarding human health, stands apart from the considerations surrounding animal and plant health, where the focus predominantly revolves around boosting agricultural productivity. Despite the apparent differences, there exists a significant interplay among these three interconnected domains.<br /><br />Firstly, the potential transmission of diseases from animals to humans underscores the necessity of enhancing animal health as a means to ensure food safety. Concurrently, specific plant diseases and the utilization of pesticides pose risks to human health through the presence of residues on food items, reinforcing the intricate relationships among these facets.<br /><br />Secondly, the adoption of a unified regulatory approach emerges as a strategic measure to mitigate risks across animal health, plant health, and food safety. This underscores the economic advantages of developing integrated public systems capable of addressing the intricacies of all three domains simultaneously.<br /><br />Thirdly, achieving progress in animal health, plant health, and food safety concurrently becomes imperative for nations seeking active participation in international trade. The interconnectedness of these areas implies that advancements in one sector can significantly impact the overall capacity to engage in global trade, highlighting the need for simultaneous developments.<br /><br />Fourthly, international trade agreements intricately weave together animal health, plant health, and food safety, subjecting them to a shared regulatory framework during trade disputes. This unified approach underscores the importance of harmonized standards across these domains for international trade relations.<br /><br />Given these interdependencies, experiences and insights gleaned from addressing challenges in animal and plant health, particularly within institutions like the Bank, can offer valuable lessons for making informed investments in the evolving landscape of food safety. In a rapidly changing global environment, staying abreast of the latest developments in technology, research, and international standards is crucial for ensuring the effectiveness of strategies aimed at enhancing food safety.<br /><i>Food Safety and Health<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlJit_GKuN2qy9tN6zNrcIAoZKyYInMb2z-WKgCd1HB-DJ7wxnLozZphHNkEYX5lxjPK5vVBst4V_LMOyzo0zA90Wn3HOEJxF-URY_6kTXz5fEuh5-FqxTQ2cncYGnbWsZux1bkB7uuYn8vFYv-0KyyKXdLXEpCdMnYaHJMfzRgVFGRVsSXof07vUIzRc/s560/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="259" data-original-width="560" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlJit_GKuN2qy9tN6zNrcIAoZKyYInMb2z-WKgCd1HB-DJ7wxnLozZphHNkEYX5lxjPK5vVBst4V_LMOyzo0zA90Wn3HOEJxF-URY_6kTXz5fEuh5-FqxTQ2cncYGnbWsZux1bkB7uuYn8vFYv-0KyyKXdLXEpCdMnYaHJMfzRgVFGRVsSXof07vUIzRc/w463-h214/1.jpg" width="463" /></a></div></i>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-7457966567770401514.post-5438536153005435182024-01-13T18:44:00.000-08:002024-01-13T18:44:41.247-08:00Calcium Importance and AbsorptionCalcium stands as one of the 21 vital elements essential for human well-being, and its health benefits do not materialize in isolation; rather, its effectiveness hinges on maintaining adequate levels of vitamin D.<br /><br />Two categories of calcium are discernible: one tightly bound within bones and another more easily accessible type located on the bone surface.<br /><br />The skeletal framework serves as a reservoir of minerals for the body, with 99% of the body's calcium stored in bones and teeth, providing structural support. The remaining 1% is dispersed in intracellular and extracellular fluids, allowing the body to draw from skeletal reserves during periods of low blood calcium levels and replenish them as necessary.<br /><br />A continuous supply of calcium is vital throughout life, particularly during growth phases, pregnancy, and lactation (breastfeeding).<br /><br />Calcium plays a pivotal role in the secretion of hormones and enzymes, facilitates the efficient functioning of neurotransmitters, and is indispensable for muscle and blood vessel contraction.<br /><br />In the bloodstream, calcium concentration typically ranges from 2.25 to 2.5 mmol. Approximately 40-45% of this quantity binds to plasma proteins, 8-10% forms complexes with ions like citrate, and 45-50% exists as dissociated free ions.<br /><br />Around 10-40% of dietary calcium is absorbed in the small intestine with the aid of vitamin D, and the body augments calcium absorption in the event of deficiency.<br /><i>Calcium Importance and Absorption<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsk6aj_Inr1xNFvhznRkdRXMRWTIVr0wqo-9CUqn9xDidkWEkxOrejek5Save17vqT8D99EvU5JIhiDmEJ8kZqglvbw3zUJwAvmp-pb8pzf0ETQusC6oD_F-24Yh7UXx2Lo7LTrdHM-srYk6V8B6JgYDAvkMPsWg-HShTA4NOvn3AI7Yow9viNkCGVLfU/s249/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="249" data-original-width="210" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsk6aj_Inr1xNFvhznRkdRXMRWTIVr0wqo-9CUqn9xDidkWEkxOrejek5Save17vqT8D99EvU5JIhiDmEJ8kZqglvbw3zUJwAvmp-pb8pzf0ETQusC6oD_F-24Yh7UXx2Lo7LTrdHM-srYk6V8B6JgYDAvkMPsWg-HShTA4NOvn3AI7Yow9viNkCGVLfU/w330-h391/1.jpg" width="330" /></a></div></i>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-7457966567770401514.post-12192931349847583032023-12-31T06:55:00.000-08:002023-12-31T06:55:03.343-08:00Primary packaging: Packaging System OverviewPackaging constitutes a coordinated system that employs various materials for the preparation of goods, covering containment, protection, transportation, handling, distribution, delivery, and presentation. It consists of three primary categories: a) primary, b) secondary, and c) distribution (shipping) packages. Additionally, some authors identify other types like d) convenience packaging and e) wasteful packaging.<br /><br />Primary packaging refers to materials in direct contact with the final product and the packaging surrounding it during consumer purchase. Essentially, it serves as the initial layer containing the product and is designed with consideration for both the product and any existing secondary layers of packaging.<br /><br />This initial layer houses the finished product, such as a plastic pouch enclosing whole-grain cereal or the cardboard box containing the cereal pouch. Geared towards end-users, primary packaging has diverse applications influenced by product, transit, and storage variables. Its fundamental purpose is to protect and preserve the product from damage, external interference, contamination, spoilage, and chemical imbalances.<br /><br />Moreover, primary packaging facilitates the storage of products over extended periods. Historically, it has been used to count items that were challenging to tally individually when unpacked, using the package as a unit of measurement (e.g., bottles, boxes, bags).<br /><br />The selection of primary and/or secondary packaging materials depends on factors such as the required level of protection, compatibility with contents, filling method, and cost considerations.<br /><i>Primary packaging: Packaging System Overview<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWh0swP2aqB1qEGpbQ18d7y4NJZVlI-yy8IVieVV7iQQfLOe_YpLNjmsK2TpOf0HL3yodz1twFaSaW7qsQA0Bn55js_vSKK8-Os9kTTMwebVRY9fWum_9C_Yhef0wiNsTIHyLiCz1Hs3cZlhuuuFPuiWWH_0E-j4te6woUaHDVvoycg50C0iuSEUtcEyw/s1236/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="851" data-original-width="1236" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWh0swP2aqB1qEGpbQ18d7y4NJZVlI-yy8IVieVV7iQQfLOe_YpLNjmsK2TpOf0HL3yodz1twFaSaW7qsQA0Bn55js_vSKK8-Os9kTTMwebVRY9fWum_9C_Yhef0wiNsTIHyLiCz1Hs3cZlhuuuFPuiWWH_0E-j4te6woUaHDVvoycg50C0iuSEUtcEyw/w423-h291/1.jpg" width="423" /></a></div></i>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-7457966567770401514.post-20066951440655485562023-12-24T19:30:00.000-08:002023-12-24T19:30:07.177-08:00Body Composition ChangesThe aging process is marked by diverse modifications in body composition, encompassing a decrease in height and an augmentation in body weight.<br /><br />In Western societies, individuals typically undergo weight gain until around the age of 50-60, followed by a phase of weight steadiness, ultimately leading to a propensity for weight loss.<br /><br />Throughout gestation, there is a general escalation in body fat concentration until birth, followed by a subsequent reduction in water content from birth to adulthood. Premature infants may undergo additional water loss associated with age-related changes in fat content.<br /><br />The advancing comprehension of age-related alterations in body composition underscores its potential as a factor that can be modified in the pursuit of optimal health, functionality, and longevity.<br /><br />Despite a reduction in water content, there is an elevation in nitrogen content, signifying a higher concentration of protein in adult tissues compared to newborns or fetuses.<br /><br />Changes in extracellular fluid volume, shifting from a greater to a lesser extent with growth, are observable in the diminishing sodium concentration in body tissues linked to aging, along with an upsurge in potassium concentrations.<br /><br />Minerals such as phosphorus, magnesium, and calcium, predominantly present in bones, witness a significant increase from birth to adulthood during the body's mineralization process.<br /><br />While proportions of body water in the central nervous system, skin, and subcutaneous tissue decrease, other organs, particularly muscles, undergo an augmentation. These patterns persist throughout the aging journey.<br /><br />In Western adults, a gradual decline in lean body mass and an accrual of fat transpire from early adulthood onward, coupled with a reduction in muscle mass and bone mineral density.<br /><br />Not only do older individuals harbor more body fat than their younger counterparts, but the distribution of fat also diverges. Older individuals exhibit a higher percentage of intra-hepatic, intramuscular, and intra-abdominal fat, changes associated with insulin resistance in both young and older adults.<br /><br />The decrease in lean body mass is more conspicuous in men than in women until after menopause when it accelerates. This shift is primarily ascribed to the loss of cellular versus extracellular mass, resulting in average losses of 22.5% in potassium and 17.5% in nitrogen from ages 25 to 75, for both genders.<br /><br />As a result, the elderly confront debilitation and a substantial decrease in tissue amino acid and energy reserves.<br /><i>Body Composition Changes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIcCdydaax2fqhh2i-9rmvuWdBOWU4PmyWtzQ-fHVwVzVfHyx9G73X36xuhBCGA8orrW-Vgjkgk4glHfrJbzaiNidFfFxhwpeUc0jTY84idcLLgpX2TxmoJaKaCBP30dVn8M6JqGmDjMtNZQ7FQQYs54XuHASTeUqAyFB8sRCT2kQMAqN0SKNuDg6VJ_0/s503/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="503" data-original-width="450" height="379" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIcCdydaax2fqhh2i-9rmvuWdBOWU4PmyWtzQ-fHVwVzVfHyx9G73X36xuhBCGA8orrW-Vgjkgk4glHfrJbzaiNidFfFxhwpeUc0jTY84idcLLgpX2TxmoJaKaCBP30dVn8M6JqGmDjMtNZQ7FQQYs54XuHASTeUqAyFB8sRCT2kQMAqN0SKNuDg6VJ_0/w339-h379/1.jpg" width="339" /></a></div></i>
Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-7457966567770401514.post-16990661980795470752023-12-17T03:20:00.000-08:002023-12-17T03:20:43.548-08:00Vanilla flavor: Origins, Extraction, UsageVanilla beans originate from the Vanilla plant genus within the Orchidaceae family, a tropical climbing orchid originally found in Mesoamerica. Although various iterations of the vanilla orchid have now spread globally, the flower responsible for yielding vanilla beans blooms for just one day.<br /><br />Within this genus, <i>Vanilla planifolia </i>and <i>Vanilla tahitensus </i>have received approval in most countries. However, due to its superior pod quality and yield, <i>Vanilla planifolia</i> is widely recommended. This specific species is highly esteemed for its flavor characteristics, prompting widespread cultivation and use in the production of food additives.<br /><br />The process of obtaining vanilla extract entails macerating and percolating vanilla pods in a solution of ethanol and water. According to FDA guidelines, pure vanilla extract should contain 13.35 ounces of vanilla beans per gallon during the extraction process.<br /><br />Vanilla exhibits diverse biological and therapeutic activities, primarily owing to its active constituents. The flavor profile of vanilla encompasses more than 200 components, with only 26 occurring in concentrations surpassing 1 mg/kg.<br /><br />Vanilla extract is rich in essential minerals like manganese and potassium, vital for brain function. Additionally, it contains antioxidants, including vanillic acid and vanillin.<br /><br />The unique aroma and flavor of vanilla extract are mainly attributed to the presence of vanillin (4-hydroxy-3-methoxybenzaldehyde), found in a concentration of 1.0 - 2.0% w/w in cured vanilla pods.<br /><br />Vanilla extract plays a crucial role as an ingredient in various bakeries, confectionery products, custards, ice creams, and puddings. Beyond its culinary applications, vanilla is also employed as a fragrance component.<br /><i>Vanilla flavor: Origins, Extraction, Usage<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZvKkRaoW4zs42t3dXzUlu_hMvQIJt-3g99lT17hF5HKvL1xLzq4fEAyUJhuzakqvg2B6C6RjyB2qsQB53lR9g0wVB-ZndvMPggKaC8DW7dMWygPlF61-4z8t3TqJRFv03zij-cUFh4PtZa41f2sLk9MRt2QsC4ctNkxuv_xPlfUHI5JajGB7q_c95T58/s869/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="661" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZvKkRaoW4zs42t3dXzUlu_hMvQIJt-3g99lT17hF5HKvL1xLzq4fEAyUJhuzakqvg2B6C6RjyB2qsQB53lR9g0wVB-ZndvMPggKaC8DW7dMWygPlF61-4z8t3TqJRFv03zij-cUFh4PtZa41f2sLk9MRt2QsC4ctNkxuv_xPlfUHI5JajGB7q_c95T58/s320/1.jpg" width="243" /></a></div></i>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-7457966567770401514.post-75735888197122172222023-09-27T08:18:00.001-07:002023-09-27T08:18:00.188-07:00Carvacrol: Properties and UsesCarvacrol, classified as a monoterpenic phenol, occurs naturally in plants like oregano, thyme, wild bergamot, pepperwort, and Mexican oregano. Its acknowledged qualities include antimicrobial, antitumor, and antidepressant-like attributes.<br /><br />Its capacity to hinder bacterial growth has led to its extensive incorporation into the food industry as a food additive. Its functions extend to being a flavor enhancer and preservative in edibles. Additionally, carvacrol is harnessed for its aromatic qualities in the realm of cosmetics.<br /><br />Laboratory experiments have firmly established carvacrol's efficacy against a spectrum of harmful microorganisms that can trigger foodborne diseases or spoilage. Its antimicrobial prowess outperforms that of other volatile compounds found in essential oils, attributed to its hydroxyl group, hydrophobic character, and phenolic makeup.<br /><br />Significantly, carvacrol has acquired the GRAS (Generally Recognized As Safe) designation, underscoring its secure application in food items.<br /><i>Carvacrol: Properties and Uses<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidl1dWYC5USsLzA1ikQejV53Z-Sc7Y1xqipBtoC2feGO7PG-9lDPqdmqeoZefdIN0b8BKnuKXCo-nquuH0jChx5SwWSWePQfvQu6G4oCxGFyxHw8x_YgI3XYpa-tdvGwqCLG-rvO95pcVZJp2EYBBuSUVeTwtM7yBMYY-Km-9mv-GHJTnf4OfLx5pOzCU/s638/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="638" data-original-width="638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidl1dWYC5USsLzA1ikQejV53Z-Sc7Y1xqipBtoC2feGO7PG-9lDPqdmqeoZefdIN0b8BKnuKXCo-nquuH0jChx5SwWSWePQfvQu6G4oCxGFyxHw8x_YgI3XYpa-tdvGwqCLG-rvO95pcVZJp2EYBBuSUVeTwtM7yBMYY-Km-9mv-GHJTnf4OfLx5pOzCU/s320/1.jpg" width="320" /></a></div></i>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-7457966567770401514.post-7610941291687934102023-09-10T20:50:00.001-07:002023-09-10T20:50:00.144-07:00Benefits of Dark ChocolateDark chocolate typically contains a range of 50-90% cocoa solids, cocoa butter, and sugar, distinguishing it from milk chocolate, which encompasses 10-50% cocoa solids, cocoa butter, milk, and sugar.<br /><br />The bitterness of dark chocolate intensifies as its cocoa content increases and sugar content decreases, rendering it a wholesome snack when consumed in small amounts. Dark chocolate with higher cocoa percentages frequently harbors an increased quantity of the beneficial elements responsible for its advantages.<br /><ul style="text-align: left;"><li>These beneficial elements include:Flavanols</li><li>Polyphenols</li><li>Theobromine</li></ul>Additionally, dark chocolate serves as a source of soluble fiber and boasts a wealth of minerals. Its nutritional constitution roughly entails 46% carbohydrates, 43% fats, 8% protein, and 1% water.<br /><br />As an illustration, a 100-gram dark chocolate bar with 70-85% cocoa content generally furnishes:<div><ul style="text-align: left;"><li>11 grams of dietary fiber</li><li>66% of the suggested daily value (DV) for iron</li><li>57% of the DV for magnesium</li><li>196% of the DV for copper</li><li>85% of the DV for manganese</li></ul>In comparison to milk chocolate, dark chocolate contains two to three times more cocoa solids that are rich in flavanols. Scientifically, flavanols have been substantiated to induce the generation of nitric oxide (NO) in the endothelium, the interior cellular lining of blood vessels, thus fostering relaxation of blood vessels, augmented blood circulation, and diminished blood pressure.<br /><br />The favorable effects of dark chocolate on blood pressure could be particularly noteworthy for older individuals and those with an elevated risk of heart disease, contrasting with younger, healthier individuals.<br /><br />Consumption of dark chocolate with elevated cacao content, like 70%, may yield cognitive benefits. Ingesting around 48 grams (marginally exceeding 1.5 ounces) of 70% cacao organic dark chocolate was discerned to heighten neuroplasticity, denoting the brain's capacity to establish novel synaptic connections. This phenomenon could potentially translate to enhanced memory, cognition, and mood.<br /><br />Dark chocolate can be classified into categories such as bittersweet, semi-sweet, and sweet dark chocolate. Commercial dark chocolate bars exhibit a spectrum of cocoa content, spanning from 30% for sweet dark chocolate to 80% or higher for intensely dark, bitter variants.<br /><br />It can be diced, ground, shaved, or liquefied, rendering it a favored preference for applications such as ganache, glazes, mousse, and pudding.<br /><i>Benefits of Dark Chocolate<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZn4N1V2i9oNlEIzRUmYMUJc0XAz7SLOZGfyFCr8CzRjlipt7IXdzPy6VdrNQ_LtM3AR60Pi6JGliGUBMqfm_pBa4Ik73bo85iluqOSB-zzpef804YFn0MW85UWUVjBcjfp9iaOc_mOMUvseKwfUSFU4Ydx5TDjv8sOsU6Gy7XvIx5Uqqvt0jVvSGP0XE/s1146/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1075" data-original-width="1146" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZn4N1V2i9oNlEIzRUmYMUJc0XAz7SLOZGfyFCr8CzRjlipt7IXdzPy6VdrNQ_LtM3AR60Pi6JGliGUBMqfm_pBa4Ik73bo85iluqOSB-zzpef804YFn0MW85UWUVjBcjfp9iaOc_mOMUvseKwfUSFU4Ydx5TDjv8sOsU6Gy7XvIx5Uqqvt0jVvSGP0XE/w357-h335/1.jpg" width="357" /></a></div></i></div>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-7457966567770401514.post-46847839053883695842023-08-23T06:39:00.000-07:002023-08-23T06:39:11.150-07:00Pineapple Nutritional InformationThe distinct flavor and revitalizing qualities of the pineapple have been held in high regard for an extended period.<br /><br />Fresh and fully mature pineapple contains a notable quantity of both sugar and calcium. When compared to guava juice or orange juice sourced from Hawaiian oranges, pineapple juice boasts a higher calcium content.<br /><br />In relation to phosphorus and iron content, both the fresh pineapple and its juice register lower levels when contrasted with numerous other fruits within this category.<br /><br />Looking back to 1923, an evaluation of the vitamin content within both fresh and canned pineapple was executed using the methodologies accessible during that era. The results pointed out that pineapple serves as a abundant source of vitamins A, B, and C.<br /><br />Examinations concerning the quantitative vitamin composition of the Smooth Cayenne variant of fresh pineapple demonstrated diminished quantities of vitamins A and C compared to the indications from earlier experiments.<br /><br />Pineapple has notably lesser levels of vitamin A in comparison to papayas or pohas, half the measure found in guavas, and roughly equivalent levels to the fresh figs of the Brown Turkey variety.<br /><br />Regarding vitamin C, pineapple falls behind guavas, papayas, pohas, and oranges.<br /><br />Even when consumed in significant quantities, pineapple juice inclines towards raising the alkalinity of urine. Among the non-volatile acids present in pineapple juice, approximately 87 percent is citric acid, while about 13 percent is 1-malic acid.<br /><br />Certain individuals might encounter mouth and esophageal soreness upon consuming large amounts of fresh pineapple. This discomfort could potentially arise from the combined impact of pineapple's acidic nature, the protein-digesting enzyme bromelain, and the presence of calcium oxalate crystals.<br /><i>Pineapple Nutritional Information<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGneI5x7fa312ylhAtAZpGJ9FPMtEsxt_yS4WHW5VBa-RlIVE0rfveouLjZ8Ygs7D_iO1-E6KLnHfVAIR_OuQQ2d49slOJgiUDpj0NH9lt7fimWrnk18q68dN4ArQMa1HPu19jfkN1lns9so8mlKdV-u4BpWTjlUFpIaR3OTt0HjEnIo4KytLkZIaqVQE/s406/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="406" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGneI5x7fa312ylhAtAZpGJ9FPMtEsxt_yS4WHW5VBa-RlIVE0rfveouLjZ8Ygs7D_iO1-E6KLnHfVAIR_OuQQ2d49slOJgiUDpj0NH9lt7fimWrnk18q68dN4ArQMa1HPu19jfkN1lns9so8mlKdV-u4BpWTjlUFpIaR3OTt0HjEnIo4KytLkZIaqVQE/w417-h246/1.jpg" width="417" /></a></div></i>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-7457966567770401514.post-86940911467732324122023-08-10T08:40:00.002-07:002023-08-10T08:40:06.945-07:00Glycemic index and glycemic loadThe glycemic index and glycemic load provide insights into how different foods impact blood sugar and insulin levels. Foods with lower values of glycemic index or glycemic load have a gentler effect on blood sugar and insulin levels.<br /><br />Numerous studies have established a connection between reduced dietary glycemic loads and a lower risk of developing type 2 diabetes mellitus.<br /><br />This risk reduction is accomplished by improving the control of blood glucose, decreasing insulin secretion, and delaying the return of hunger after meals.<br /><br />A significant number of patients successfully lowered their daily insulin requirements, and in some cases, they even eliminated the need for insulin entirely.<br /><br />But what exactly does the term "glycemic index" refer to? It is a scale that ranks foods and beverages containing carbohydrates based on their impact on blood sugar levels post-consumption. This impact is measured against a reference food, often pure glucose (a simple sugar that differs from table sugar).<br /><br />Foods with lower glycemic index scores tend to release glucose gradually, while those with higher scores trigger a rapid release of glucose. Opting for foods with a low glycemic index can be conducive to weight loss, whereas those with a high glycemic index are beneficial for replenishing energy levels after exercise.<br /><br />Examples of foods with a low glycemic index encompass leafy greens, most fruits, raw carrots, kidney beans, chickpeas, lentils, and cereals made from bran.<br /><br />The Glycemic Load (GL) consolidates both the quality and quantity of carbohydrates into a singular metric. GL provides a more accurate prediction of how various foods and portions influence blood glucose levels. A higher GL indicates a more significant rise in blood glucose and a more potent insulin response. Prolonged consumption of a diet with a relatively high GL (adjusted for total energy intake) is associated with an increased risk of type 2 diabetes and coronary heart disease.<br /><br />For instance, watermelon possesses a high glycemic index value (72-80), yet it holds a low glycemic load value (4-5) due to its relatively minimal sugar content per serving, attributable to its substantial water and fiber content. A 120-gram serving of watermelon contains only 6 grams of carbohydrates. Further examples include:<div>Cherries: GI score of 20, GL score of 6.<br />Grapefruit: GI score of 25, GL score of 3.<br />Dried apricots: GI score of 32, GL score of 9.<br /><br />In conclusion, focusing on foods with a low glycemic load can be beneficial in maintaining steady blood sugar levels.<br /><i>Glycemic index and glycemic load<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYUouIPfEPuvnlRHmrq-9AYKcLsjQgy8UCFdjijYNgu5sYPXkF26Rr7JytLUMw3aH-ocFc9YLmFXKNDOYcTFFJSV0GgAri69PlgJxJ9R_1rqDhAK-suQ7Gvgzm3JpqjueSjIQgxkp70kP4eqHmPIcsJao4A-xIXjh11fWS1g_t9XXmuqcqBHjPkOOF16k/s627/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="514" data-original-width="627" height="367" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYUouIPfEPuvnlRHmrq-9AYKcLsjQgy8UCFdjijYNgu5sYPXkF26Rr7JytLUMw3aH-ocFc9YLmFXKNDOYcTFFJSV0GgAri69PlgJxJ9R_1rqDhAK-suQ7Gvgzm3JpqjueSjIQgxkp70kP4eqHmPIcsJao4A-xIXjh11fWS1g_t9XXmuqcqBHjPkOOF16k/w449-h367/1.jpg" width="449" /></a></div></i></div>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-7457966567770401514.post-56408356198394254292023-07-22T21:55:00.004-07:002023-07-22T21:55:54.094-07:00Essential OilEssential oils are fragrant liquids obtained from various parts of aromatic plants, including seeds, roots, flowers, leaves, citrus peels, wood, needles, cones, and resin.<br /><br />The extraction of these oils is accomplished through distillation (using steam and/or water) or mechanical methods like cold pressing.<br /><br />Once the aromatic chemicals have been extracted, they are mixed with a carrier oil to create a product ready for use.<br /><br />Essential oils are complex mixtures containing hundreds of components. For example, orange oil consists of 34 alcohols, 30 esters, 20 aldehydes, 14 ketones, 10 carboxylic acids, and 36 varieties of terpenes.<br /><br />These oils are volatile liquids, setting them apart from fatty oils, and their potent aroma is a distinguishing feature.<br /><br />They are found in all distinctly aromatic plants, and their composition can be influenced by various factors, such as the plant parts used, soil conditions, fertilizer, geographical region, climate, altitude, harvest season, and distillation methods.<br /><br />In comparison to essential oils and oleoresins, fruit extracts used as flavorings are relatively weak. An oleoresin is a solvent extract of spices, from which the solvent (usually a hydrocarbon) is removed through distillation.<br /><br />Essential oils often have a much stronger scent than the original plants due to the significant amount of plant material required for their production, resulting in higher levels of active ingredients.<br /><br />In today's world, perfumery products, some of which rely on essential oils and aromatic chemicals from various plant species, are considered indispensable. Many of these herbs and essential oil plants have been fundamental ingredients in ancient perfumery and continue to hold a significant place in modern flavoring.<br /><br />Other terms used for essential oils include "volatile oil," "etheric oils," "ethereal oils," "aromatic oils," and "essences."<br /><br />Some popular essential oils and their associated health claims are:<div>~Peppermint: known for its ability to boost energy and aid digestion<br />~Lavender: recognized for its stress-relieving properties<br />~Sandalwood: believed to have a calming effect on nerves and enhance focus<br />~Bergamot: reputed to reduce stress and improve skin conditions like eczema<br />~Rose: thought to uplift mood and reduce anxiety<br /><br />Using essential oils in cooking can simplify the process and enhance the flavors of dishes. Adding a drop or two of oil is often more convenient than chopping fresh herbs. However, since essential oils are highly concentrated, some can be up to 70 times stronger than their fresh or dried herb counterparts. Therefore, they should be handled with caution and respect when consumed.<br /><br />Certain essential oils, such as garlic, thyme, rosemary, oregano, and basil, are believed to help control bacterial growth in food products. Additionally, oils like lavender and lime may aid in managing fungal infections in food items.<br /><i>Essential Oil<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNBJ4FFlXwPazaHMQK3VL0__6n4yIDs1n393a5j1szStdw5OteeuZMuetUyr8PSpkE1ysPyiBkaLY0auCWQYaNpdjACWMkc0tEs8d4dJ0vtfEw_7KV_PMUX-KnWV3kNTElHPfi9dRqOwDeb5zfnEQFcnOypnQ8-O_YWhZqr68x3yQWgN5M8XGV371RLMs/s846/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="846" height="389" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNBJ4FFlXwPazaHMQK3VL0__6n4yIDs1n393a5j1szStdw5OteeuZMuetUyr8PSpkE1ysPyiBkaLY0auCWQYaNpdjACWMkc0tEs8d4dJ0vtfEw_7KV_PMUX-KnWV3kNTElHPfi9dRqOwDeb5zfnEQFcnOypnQ8-O_YWhZqr68x3yQWgN5M8XGV371RLMs/w458-h389/1.jpg" width="458" /></a></div></i><p style="--tw-border-spacing-x: 0; --tw-border-spacing-y: 0; --tw-ring-color: rgba(69,89,164,.5); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 transparent; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 transparent; --tw-rotate: 0; --tw-scale-x: 1; --tw-scale-y: 1; --tw-scroll-snap-strictness: proximity; --tw-shadow-colored: 0 0 transparent; --tw-shadow: 0 0 transparent; --tw-skew-x: 0; --tw-skew-y: 0; --tw-translate-x: 0; --tw-translate-y: 0; background-color: #f7f7f8; border: 0px solid rgb(217, 217, 227); box-sizing: border-box; color: #374151; font-family: Söhne, ui-sans-serif, system-ui, -apple-system, "Segoe UI", Roboto, Ubuntu, Cantarell, "Noto Sans", sans-serif, "Helvetica Neue", Arial, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"; font-size: 16px; margin: 1.25em 0px 0px; white-space-collapse: preserve;">
</p></div>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-7457966567770401514.post-74185561801987969272023-07-02T04:07:00.001-07:002023-07-02T04:07:05.292-07:00Red meat and the risk of cancerMost red meats have a high fat content, and processed meats like hot dogs can be particularly fatty. Extensive research has unequivocally demonstrated that consuming red meat significantly contributes to the risk of breast cancer. Additionally, red meat is linked to an increased likelihood of developing colon and rectum cancer, and there is evidence suggesting its association with other cancers such as prostate and pancreatic cancer. Beef, pork, and lamb are examples of red meat.<br /><br />A meta-analysis of 29 studies investigating meat consumption and colon cancer concluded that a high intake of red meat raises the risk by 28%, while a high intake of processed meat raises the risk by 20%.<br /><br />Red and processed meat contain haem iron, which gives meat its red color. When haem is broken down in the digestive system, it forms N-nitroso compounds that can harm the cells lining the bowel, potentially leading to cancer.<br /><br />According to a study conducted by Harvard University and published in the Archives of Internal Medicine in November 2006, women who consumed more than 1½ servings of red meat per day were nearly twice as likely to develop hormone-related breast cancer compared to those who ate fewer than three portions per week.<br /><br />In another study from Japan, it was reported that women who consumed red meat daily had over twice the risk of developing breast cancer compared to women who only consumed red meat occasionally.<br /><br />A hypothesis has been proposed, suggesting a connection between red meat consumption and the development of carcinogenesis. This hypothesis highlights the highly bioavailable iron content in red meat, the growth-promoting hormones used in animal production, and the specific fatty acid composition as potential factors.<br /><br />Furthermore, it has been suggested that heterocyclic amines formed during the cooking process of meats may act as potential carcinogens, although the precise role they play as cancer initiators is still under investigation.<br /><i>Red meat and the risk of cancer<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieT2b96NOmRgwLV1ZUyPv-IWIpoKLucQbzySqc1VXQW1szAnqGgeCKGR-E_Mtoc5rKA3JlsAhLDrt5gMP7FG4n1ZYYAWGYU7jOQPHlB49mxGvuUIsTyJQJqH9j-KMtjLfz3njPdLyJQX06KHFkPcs0NpsUwv5lJu6RuXcE3QT_NHBZ7OlNIMuaM2dCyfg/s270/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="174" data-original-width="270" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieT2b96NOmRgwLV1ZUyPv-IWIpoKLucQbzySqc1VXQW1szAnqGgeCKGR-E_Mtoc5rKA3JlsAhLDrt5gMP7FG4n1ZYYAWGYU7jOQPHlB49mxGvuUIsTyJQJqH9j-KMtjLfz3njPdLyJQX06KHFkPcs0NpsUwv5lJu6RuXcE3QT_NHBZ7OlNIMuaM2dCyfg/w383-h247/2.jpg" width="383" /></a></div></i>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-7457966567770401514.post-35670076098338834742023-06-04T08:17:00.004-07:002023-06-24T20:35:05.151-07:00Food sources of calcium Calcium is a mineral that helps human body build and maintain strong bones and teeth. Calcium is the most abundant divalent cation of the body, representing about 1.5% to 2 % of total body weight. <br /><br />Calcium in the body roses from an average of 24 grams at birth to about 1300 grams at maturity. Over 99% of the total calcium of the body located in the bones, where it accounts for 39% of the total body bone mineral content and in the teeth, mostly as hydroxyapatite. <br /><br />The amount of calcium human body need depends on age, but women age 50 and younger and men ages 70 and younger both need about 1,000 milligrams daily.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1bl7iuqV2LWyHXWu6Sh8Dl0BqM0cfGCdBuXsgQo0YCRdYfAt8Tqd3uX2kFn5a9As49r2QQnsFUoX8b1MCHDG2pNO2Eh8aimFST__h2FyuPDWMaE075m-BPJNYL1koMg-HTeSechxASPVoJtPY-54hMZBVlM7SeuimG3PJQgzsz_RIRTpsU--H8R3pXmA/s767/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="767" data-original-width="583" height="383" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1bl7iuqV2LWyHXWu6Sh8Dl0BqM0cfGCdBuXsgQo0YCRdYfAt8Tqd3uX2kFn5a9As49r2QQnsFUoX8b1MCHDG2pNO2Eh8aimFST__h2FyuPDWMaE075m-BPJNYL1koMg-HTeSechxASPVoJtPY-54hMZBVlM7SeuimG3PJQgzsz_RIRTpsU--H8R3pXmA/w291-h383/1.jpg" width="291" /></a></div>Calcium is present in foods and dietary supplements as relatively insoluble salts. Food sources of calcium include milk, milk products, sardines, clams, oysters, turnip greens, broccoli, legumes and dried fruits. Broccoli is one of the healthiest vegetables. 100 grams of raw broccoli contains 46 milligrams of calcium, while the same amount of cooked broccoli contains slightly less (40 milligrams). <br /><br />Majority of dietary calcium in industrialized countries comes from milk products. Milk and milk alternatives are excellent sources of calcium. Products like milk, yogurt, and cheese are rich in calcium and tend to be the best-absorbed sources of it. <br /><br />When substantial amounts of grains are consumed, for like breads or as maize, these can be important sources, although the calcium in cereals rends to be less bioavailable than that in dairy products. <br /><br />Orange juice and cereals are often fortified with calcium. Calcium citrate malate is a well-absorbed form found in some fortified juices. There are also fortified cereals that provide as much as 100 mg of calcium per serving.<br /><b>Food sources of calcium<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtWJm78sFnXb0J2vA5sG0g7OeHCDQELv-S-QDvWoKMebrsRkFybG0ZfsftxO5Kq-vbO3kAzWchLEhawUAzR7jvYTIIev1V4fLG1RZ85zWRUKofBaRNCTpwvPcrfy7-9jgPckzxUs5tdmsRUCnCZLg2MZY7FQ92P1TIuVRLFZO3ieG9pS3Uf-tiAdMP/s821/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="821" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtWJm78sFnXb0J2vA5sG0g7OeHCDQELv-S-QDvWoKMebrsRkFybG0ZfsftxO5Kq-vbO3kAzWchLEhawUAzR7jvYTIIev1V4fLG1RZ85zWRUKofBaRNCTpwvPcrfy7-9jgPckzxUs5tdmsRUCnCZLg2MZY7FQ92P1TIuVRLFZO3ieG9pS3Uf-tiAdMP/w474-h277/1.jpg" width="474" /></a></div></b>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-7457966567770401514.post-58654499848658118922023-05-08T22:17:00.005-07:002023-05-08T22:18:53.883-07:00Polyphenol compounds in chayote fruitThe fruit of <i>Sechium edule</i> (Jacq.) Swartz (chayote) belongs to Cucurbitaceae family. This crop is cultivated worldwide in tropical and subtropical areas, although its origin is placed between southern Mexico and Guatemala. The main producer countries of chayote include Mexico, Costa Rica, Brazil and the Dominican Republic. <br /><br />Chayote edible parts contain a wide diversity of bioactive compounds, such as peroxidases, alkaloids, saponins, phenolic acids, flavonoids, carotenoids, cucurbitane triterpenoids and phytosterols. <br /><br />Chayote fruit, as an important edible organ, has many nutrients needed by the body. The fruit has phenolic compounds with antioxidant activity and antineoplastic activity. <br /><br />A broad-spectrum of polyphenols (phenolic acids, tannins and stilbenes) have been identified in chayote. Their presence is implicated in several purposes, such as protecting against fungal diseases and insect attack, imparting taste and providing aroma and color. Polyphenolic compounds also possess antiallergic, anti-inflammatory, antiviral, anticarcinogenic, and hypoglycemic properties. <br /><br />There are higher contents of flavonoids, including coumarins, anthroquinones, anthocyanins, and phenolic acids, in the roots (0.31 g/100 g dw) and stems (0.19 g/100 dw). <br /><br />Chayote leaves are also rich in polyphenols and flavonoids, including C-glycosyl and O-glycosyl flavones; myricitrin (7.5–10.1 mg/100 g DW) and morin (1.9–4.0 mg/100 g DW). <br /><br />The phytochemical composition of chayote leaves has been associated with promising health properties, due to their antioxidant, anti-inflammatory, and anti-ulcer activities, as well as their hepatoprotective and diuretic properties. <br /><br />The roots of <i>S. edule </i>contained the highest amount of vicenin-2 (0.147g/100g, DW) and vitexin (0.151g/100g, DW), and the leaves possess the highest amount of luteolin 7-O-rutinoside (0.141g/100g, DW), luteolin 7-O-β-D-glucoside (0.135g/100g, DW) and apigenin 7-O-rutinoside (0.018g/100g, DW).<br /><b>Polyphenol compounds in chayote fruit<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhV5ZyTMaZUY2YZHfxcqpiVxWEg3nozpVFnDcaFjlxOjXA73mYf41Cqej3XubD59nr-xD0VSGT2srnnT881V59WOxtOnxqMrP4-B4XIHIdZUON7FCHQUtfdcHO9fPeOinrCiJsorzMk6mWV9xK_biURtv_-NVjqu94QZcnxTbSn1euTQe4N0eIYpqp/s621/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="290" data-original-width="621" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhV5ZyTMaZUY2YZHfxcqpiVxWEg3nozpVFnDcaFjlxOjXA73mYf41Cqej3XubD59nr-xD0VSGT2srnnT881V59WOxtOnxqMrP4-B4XIHIdZUON7FCHQUtfdcHO9fPeOinrCiJsorzMk6mWV9xK_biURtv_-NVjqu94QZcnxTbSn1euTQe4N0eIYpqp/w468-h218/1.jpg" width="468" /></a></div></b>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-7457966567770401514.post-50657892161165002482023-04-03T09:02:00.001-07:002023-04-03T09:02:11.208-07:00Enzyme amylasesEnzymes act as catalysts to increase the rates of chemical reactions, but they do not cause a reaction to occur that would not proceed spontaneously without the enzyme. Digestive enzymes help break down foods so their nutrients can be absorbed effectively through the gut and utilized by the body, such as for energy and to build and repair the body. During the sprouting process, enzymes are increased, helping to make seeds, nuts, legumes and grains much easier to digest. <br /><br />Human saliva and pancreatic secretion contain a large amount of α-amylase for starch digestion. The specificity of the bond attacked by alpha-amylases depends on the sources of the enzymes. Salivary amylase initiates carbohydrate digestion in the mouth and pancreatic amylase is the main enzyme for luminal digestion of carbohydrate in the small intestine. <br /><br />α-amylase (1,4-α-D-glucan-glucanohydrolase,) is the primary digestive enzyme acting on starch or glycogen and is present in plants, animals, bacteria and fungi. <br /><br />Starch degrading amylolytic enzymes are most important in the biotechnology industries. Their uses range from textiles, beer, liquor, bakery, infant feeding cereals, starch liquefaction-saccharification, animal feed industries to chemical and pharmaceutical uses. <br /><br />Amylases can be obtained from several sources such as plant, animal, and microbes. The microbial source of amylase is preferred to other sources because of its plasticity and vast availability. The species Aspergillus and Rhizopus are highly important among the filamentous fungus for the production of amylases.<br /><b>Enzyme amylases<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaBU-6aU1aytpmPdwbgjSilYHeSyz136TMoK3rbXcP09bzkNT8WdKXBbCQx8yFtsdKJFo31bl1Em1QEB1bbjYAwsYdGUBPDCRdwLpY1-fMJZn3A6YuZm6k3pjkoHGqTyu2ljPdZ6NMbgLc2j0FoHYYhEv_PQ0iBWOJkjirW61bdkxO7bjJ9ObsP0rm/s1500/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1223" data-original-width="1500" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaBU-6aU1aytpmPdwbgjSilYHeSyz136TMoK3rbXcP09bzkNT8WdKXBbCQx8yFtsdKJFo31bl1Em1QEB1bbjYAwsYdGUBPDCRdwLpY1-fMJZn3A6YuZm6k3pjkoHGqTyu2ljPdZ6NMbgLc2j0FoHYYhEv_PQ0iBWOJkjirW61bdkxO7bjJ9ObsP0rm/w404-h330/1.jpg" width="404" /></a></div></b>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-7457966567770401514.post-341141094094521442023-03-12T07:44:00.002-07:002023-03-12T07:44:10.478-07:00What are the symptoms of calcium deficiency?The calcium level in blood can be moderately low without causing any symptoms. However, if levels of calcium are low for long periods, people may develop dry scaly skin, brittle nails, and coarse hair. <br /><br />A long-term calcium deficiency can lead to dental changes, cataracts, alterations in the brain, and osteoporosis, which causes the bones to become brittle. <br /><br />Other symptoms of calcium deficiency include rickets, osteomalacia, scurvy, tetany, parathyroid hyperplasia, stunted growth, laryngospasm. <br /><br />Deficiency of calcium lowers the body resistance and for the children become as easy prey to respiratory and intestinal infections. <br /><br />Poor calcium intake affects mostly bone and muscle. Rickets occurs in children when the amount of calcium accretion per unit of bone matrix is deficient. <br /><br />Hypocalcemia may result in tetany, a condition characterized by intermittent muscle contractions that fail to relax, especially in muscles of the arms and legs. Hypocalcemia is often detected by routine blood tests before symptoms become obvious. Doctors measure the total calcium level (which includes calcium bound to albumin) and the albumin level in blood to determine whether the level of unbound calcium is low.<br /><b>What are the symptoms of calcium deficiency?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnYh0ZudPeoeXUHJqUfZZEkEwjp5LjGDOOASFrSx7XKs3fjZq7YQ3w_UXuOREe-PhvXEvETExPkXImogBENYmdEN4dwzEQ2PXlOPhETjj1q68Cwqyb0vvbv6w3xxETPb_CIzbopXcDb5ESmrZpOXU_6ueBDn1B4cZzfv4bDW1nGryIvUQxMKiS-FoC/s643/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="489" data-original-width="643" height="349" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnYh0ZudPeoeXUHJqUfZZEkEwjp5LjGDOOASFrSx7XKs3fjZq7YQ3w_UXuOREe-PhvXEvETExPkXImogBENYmdEN4dwzEQ2PXlOPhETjj1q68Cwqyb0vvbv6w3xxETPb_CIzbopXcDb5ESmrZpOXU_6ueBDn1B4cZzfv4bDW1nGryIvUQxMKiS-FoC/w459-h349/1.jpg" width="459" /></a></div></b>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-7457966567770401514.post-76605595309471508112023-01-23T04:54:00.006-08:002023-01-23T04:54:49.783-08:00Properties of β-caroteneCarotenoid pigments are classified based on their chemical composition as either carotenes (hydrocarbon carotenoids) or xanthophylls (oxygen-containing carotenoids). Carotenes are pure hydrocarbons while xanthophylls are derivatives that contain one or more oxygen functions. <br /><br />β-carotene (beta-carotene) is an organic, strongly colored red-orange pigment abundant in fungi, plants, and fruits. <br /><br />Being a polyene compound, derived from the acyclic structure, C40H56 possesses a long chain of conjugated double bonds. The high temperature promotes the isomerization of double bonds, which results in brightening of the resulting colour. <br /><br />β-carotene have been recognized for their efficacy in providing vitamin A activity from vegetable sources in the human food supply. Carotenoids, whose structure is identical to the retinol molecule, present vitamin A activity and among this group, β-carotene reveals the highest bioactivity as vitamin A precursor. <br /><br />Vitamin A are needed for good vision and eye health, for a strong immune system, and for healthy skin and mucous membranes. Taking big doses of vitamin A can be toxic, but human body only converts as much vitamin A from β-carotene as it needs. <br /><br />Additionally, β-carotene has powerful antioxidant properties. It protects the body from damaging molecules called free radicals. Free radicals damage cells through a process known as oxidation. Over time, this damage can lead to a number of chronic illnesses. <br /><br />The name is derived from the Latin word for carrot. β-carotene was discovered by the scientist Heinrich Wilhelm Ferdinand Wackenroder, who crystallized it from carrots in 1831.<br /><b>Properties of β-carotene<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikXpLcVRHDWAMY1vO6HAr2BF4XSW7wwjSfF9WAIqFzCyrXZlILZxwuJ3z0_YLf1Fz9B6kbZ9nNRjOiRsfn0WmvohSB2MjGE0wWD7iSEIl1tOE7r0dgkfBQ1nbzz4vNHbBWn3nbgeinH348OvMpSVpym3PDrNqltNdoZsNJB7xuZfr1dQUjE2MZwH_K/s770/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="770" data-original-width="705" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikXpLcVRHDWAMY1vO6HAr2BF4XSW7wwjSfF9WAIqFzCyrXZlILZxwuJ3z0_YLf1Fz9B6kbZ9nNRjOiRsfn0WmvohSB2MjGE0wWD7iSEIl1tOE7r0dgkfBQ1nbzz4vNHbBWn3nbgeinH348OvMpSVpym3PDrNqltNdoZsNJB7xuZfr1dQUjE2MZwH_K/w445-h486/1.jpg" width="445" /></a></div></b>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-7457966567770401514.post-8165096388620842442022-12-11T20:44:00.000-08:002022-12-11T20:44:00.201-08:00Fat-soluble vitaminsThere are two types of vitamins including fat soluble and water soluble, which affects their functions in human body. Vitamins A, D, E, and K are called the fat-soluble vitamins, because they are soluble in organic solvents and are absorbed and transported in a manner similar to that of fats. <br /><br />Fat-soluble vitamins play integral roles in a multitude of physiological processes such as vision, bone health, immune function, and coagulation. <br /><br />The body absorbs these vitamins as it does dietary fats. They do not dissolve in water. Despite structural differences between fat-soluble vitamins, they are absorbed and transported similarly due to their low solubility in hydrophilic media. <br /><br />After absorption into enterocytes, fat-soluble vitamins become packaged into chylomicrons, which then get secreted into the lymphatic system before entering the bloodstream. Chylomicrons are needed to absorb fat-soluble vitamins and carry fats and cholesterol from the small intestine into the bloodstream. Chylomicrons are metabolized by lipoprotein lipase, which causes the release of fat-soluble vitamins into tissues for use and storage. <br /><br />While water-soluble vitamins are quickly absorbed with the excess being released, fat-soluble vitamins are slower to dissolve, and the excess is stored in the liver. This means that excessive amounts of fat-soluble vitamin supplements can cause problems such as vitamin toxicity. <br /><br />Human body can get deficiencies in fat-soluble vitamins when the fat intake is too low or if body cannot absorb it. Some drugs (weight-loss medications) and certain diseases (cystic fibrosis) can cause these problems.<br /><b>Fat-soluble vitamins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDUm6bfSKhGzY_PeYXy-pkeyUqYAraLvLT44hAsVYuQ-nZfbADAV5OGhvQr1W1fyzmJxDneCfc09UIxJp-5ClLakUIfLXTHUg76mLPGyCEChICdzdy0WHvqw8BayMTdq6RjdH_YMl3SmVrGk4FSKHVMoNuj5NnBWi2oVvjwlxHi8DipYDtqomevGZO/s523/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="458" data-original-width="523" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDUm6bfSKhGzY_PeYXy-pkeyUqYAraLvLT44hAsVYuQ-nZfbADAV5OGhvQr1W1fyzmJxDneCfc09UIxJp-5ClLakUIfLXTHUg76mLPGyCEChICdzdy0WHvqw8BayMTdq6RjdH_YMl3SmVrGk4FSKHVMoNuj5NnBWi2oVvjwlxHi8DipYDtqomevGZO/w455-h398/1.jpg" width="455" /></a></div></b>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-7457966567770401514.post-48873755672785730692022-11-13T06:00:00.002-08:002022-11-13T06:00:11.219-08:00Physical function of calcium in human body Calcium is the most abundant mineral in the body. About 99% of the body’s calcium is stored in bones, and the remaining 1% is found in blood, muscle, and other tissues. <br /><br />The calcium in bones serves as a reservoir for calcium that is needed throughout the body. Structural component of bones and teeth; role in intracellular and hormonal secretion regulation, muscle contraction, blood clotting, and activation of some enzyme systems. Calcium also helps blood vessels move blood throughout the body and helps release hormones that affect many functions in human body. <br /><br />Calcium is very essential for maintaining the tone and contractility of heart. Ca is antidotal to the depressant action of K. <br /><br />Calcium also is the key factor in normal transmission of nerve impulses. The movement of calcium into nerve cells triggers the release of neurotransmitter at the junction between nerves. <br /><br />Getting too little calcium can cause several conditions, including: osteoporosis, rickets, osteomalacia. <br /><br />The body gets the calcium it needs in two ways. One is by eating foods or supplements that contain calcium, and the other is by drawing from calcium in the body. If one does not eat enough calcium-containing foods, the body will remove calcium from bones.<br /><b>Physical function of calcium in human body<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipNUJAS4H1xCCXcwOaMa8V8h3Q0Jynj-t9GqOCvz_-a93TAiObRQ_UjJdCmHhokPuh72jesiqoUFXcddd03azVJYvqiJtZ6oDmk-gfSZAm_CyBrtL5Z6K7aOXd1IWgou5jQtEXroQqKdil-r6SUMa4fiCJ5cop5fJ92934_wFFlpYB-6m86F7CHSbc/s1124/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="843" data-original-width="1124" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipNUJAS4H1xCCXcwOaMa8V8h3Q0Jynj-t9GqOCvz_-a93TAiObRQ_UjJdCmHhokPuh72jesiqoUFXcddd03azVJYvqiJtZ6oDmk-gfSZAm_CyBrtL5Z6K7aOXd1IWgou5jQtEXroQqKdil-r6SUMa4fiCJ5cop5fJ92934_wFFlpYB-6m86F7CHSbc/w373-h280/1.jpg" width="373" /></a></div></b>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-7457966567770401514.post-60702140429926589292022-10-30T04:05:00.007-07:002022-10-30T04:05:46.647-07:00Bread: Nutritional valueBread is a nutritious food. It is starchy food that contains other vital nutrients. It is recommended to eat six slices of bread a day. Although breads may appear similar, their ingredients vary widely and the nutrient profile can vary widely across different types of bread. Breads made mostly from whole-grain flours provide more benefits to the body than breads made of enriched, refined, wheat flour. <br /><br />Typically prepared from a dough made of flour and water, bread is available in many varieties, including sourdough, sweet bread, soda bread and more. Of the four ingredients, flour is the only variable, and the nutritional value of that will change according to the extraction rate or by addition during milling. <br /><br />The nutritional value of bread can be increased by such addition as fat, milk, sugars, malt fruit and nuts. Even though the nutritional composition of bread varies with the type of bread, bread is an energy dense product due to the carbohydrate content in the form of starch. <br /><br />Whole wheat bread is a good source of vitamins and minerals, including several B vitamins, manganese, folate, selenium, zinc, magnesium, calcium, iron, and vitamin D. These come from the whole wheat grain. <br /><br />Bread is particularly important as an energy for food, providing 20-30% of the total energy requirements of the people. It has 70 calories in an average slice. In some tests overweight people have succeeded in shedding pounds on diets of 1,200 to 1,500 calories of which almost half were from bread. <br /><br />In term of protein, bread has an approximate protein content of 8%. About 20% of the protein intake of the people is provided by the bread baker. It is the cheapest source of protein. Getting enough protein in the diet can help:<br />*Reduce appetite<br />*Increase muscle mass<br />*Maintain bone health <br /><br />Bread is also providing the amount of dietary fiber and does not contain cholesterol. Some ‘high fiber’ breads may contain purified cellulose or more nutritious whole grains. Low carbohydrate breads may be regular white bread thinly sliced to reduce carbohydrates per serving, or may contain soy flour, barley flour, or flaxseed to reduce starch content. <br /><br />When consuming fiber, it can help:<br />*Feel fuller<br />*Manage blood sugar <br /><br />Weight loss experts generally recommend consuming foods with fiber in order trying to lose weight. Fiber can help feeling more satisfied after eating less, which can be useful if for trying to create the calorie deficit needed for weight loss. <br /><br />Whole grains breads provided the kind of dietary fiber that reportedly helps prevent such intestinal problems as constipation, diverticulosis and cancer of the colon.<br /><b>Bread: Nutritional value<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUcsWSbVM9Oo-zu6-ceNtWGUJEDHSD3ULlhcgOqui881-YqN-kmHMEONcwW4UN_YjMeGvLQk7UUyfNBLz6L2U46O-K6_Z3TqSBfJC6OIX5Mxo7K-FJaLGWR4vX9a4Fv834D8Qh8ujCWieQg3wDUsTGXyzkmNGsPAH_MG8dDSGxhAoAVYUVwQIJeUPz/s695/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="430" data-original-width="695" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUcsWSbVM9Oo-zu6-ceNtWGUJEDHSD3ULlhcgOqui881-YqN-kmHMEONcwW4UN_YjMeGvLQk7UUyfNBLz6L2U46O-K6_Z3TqSBfJC6OIX5Mxo7K-FJaLGWR4vX9a4Fv834D8Qh8ujCWieQg3wDUsTGXyzkmNGsPAH_MG8dDSGxhAoAVYUVwQIJeUPz/w482-h298/1.jpg" width="482" /></a></div></b>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-7457966567770401514.post-64057628965232671742022-09-25T06:15:00.003-07:002022-09-25T06:15:18.061-07:00Pasta - the world’s most accessible foodsPasta is one of the world’s most accessible foods. Nearly every country has its own unique version of this popular, inexpensive staple. The word pasta literally means ‘dough’ or ‘paste’. Pasta is a generic term used in reference to the whole range of products commonly known as spaghetti, macaroni, and noodles. Italians, who are the largest consumers of pasta products in the world, call this product ‘pasta alimentare’. <br /><br />Basic pasta is made with durum wheat semolina and waters which is passed through a die to make shaped pastas or long pasta such as spaghetti. The use of durum wheat sets pasta apart from other forms of noodles. Durum wheat’s high gluten content and low moisture make it perfectly suited to pasta production. <br /><br />The basic pasta dough may be flavored or colored in various ways and common flavorings include spinach, garlic and chopped herbs. There are two major classifications: pasta <i>fresca</i> (fresh) and pasta <i>secca </i>(dried). From here, there are more than 400 unique types of pasta: sheets, strips, long strands, cylinders, unique shapes, flavors, and many other local varieties.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj232BbJeVI9DevMKPJUf6YmVdvTNYindkeCp20dH04yQCtsQEkaQGk-gwrKzIdpHKPWQXaEOVAWEhEnpJ8A1H8siHauVRsndaTK-0nd2Uo7iUkwkSdG1-gGWplgl7aUt8X5behWpLJUvzV9IIVLVchTZ4O0zdt0f5k999wHAGS2JQY-FrRclMrk2Yg/s634/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="313" data-original-width="634" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj232BbJeVI9DevMKPJUf6YmVdvTNYindkeCp20dH04yQCtsQEkaQGk-gwrKzIdpHKPWQXaEOVAWEhEnpJ8A1H8siHauVRsndaTK-0nd2Uo7iUkwkSdG1-gGWplgl7aUt8X5behWpLJUvzV9IIVLVchTZ4O0zdt0f5k999wHAGS2JQY-FrRclMrk2Yg/w421-h208/1.jpg" width="421" /></a></div>Production and consumption of the various pasta products, which number approximately 150 in the United States, including spaghetti and macaroni; short cut products such as elbows, shells, and noodles; and such specialty products as bow ties, rigatoni, lasagna, etc. The average American consumes nearly 9 kg of pasta annually. Italians are by far the heaviest pasta consumers, with a per capita consumption of 23.5 kg, 1.4 million tons in total. <br /><br />Pasta is a reference to the dough, made from a combination of flour and water or eggs and all simple components that have been around for centuries. Italy is generally regarded as the home of pasta products. They appear to have been first developed in Sicily and later in Japan. Certainly, Italy is the country which pasta products are most readily identified. <br /><br />It is on record that the Chinese at pasta as early as 5,000 BC. Pasta products, as what the people know them, were first made in Italy over 800 years ago. In the fifteenth century, Italians learned how to make noodles from the Germans, who had previously learned the process in their travels to Asia. <br /><br />Others argue that the Roman poet Horace was the first to write about pasta with his mention of laganum, a possible ancestor do today’s lasagna. <br /><br />Some think that Marco Polo brought pasta to Italy in 1279. Pasta was slowly migrating north to Naples and reached its destination in the 17th Century. A few historical events boosted pasta to a national icon. It became a kitchen staple during the Risorgimento (Italian Unification) in the mid 1860’s. <br /><br />In Germany, this product is called Nudeln, and it is still the more popular type of pasta consumed in that country.<br /><b>Pasta - the world’s most accessible foods<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ8McQWkP_AnLGXSqqTRV2fDruGTo3qRdcaJPgsHvP0zR4c6NePY6uU3PhO7GrXO21WysABKN8fwSjN1zmTQ-VHxzChT4ewVN7jNdylxuPd3OG1VdQRg1VZEOofZnaEaRG6L0Advsoh1wN2u-_PK1jZfeL12RwiWL35wccgPcFvRtf0T0vECzGVMnX/s547/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="547" data-original-width="493" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ8McQWkP_AnLGXSqqTRV2fDruGTo3qRdcaJPgsHvP0zR4c6NePY6uU3PhO7GrXO21WysABKN8fwSjN1zmTQ-VHxzChT4ewVN7jNdylxuPd3OG1VdQRg1VZEOofZnaEaRG6L0Advsoh1wN2u-_PK1jZfeL12RwiWL35wccgPcFvRtf0T0vECzGVMnX/w371-h412/2.jpg" width="371" /></a></div></b>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-7457966567770401514.post-54180538000223504702022-08-27T20:37:00.003-07:002022-08-27T20:37:13.824-07:00Vitamin D deficiency and ricketsVitamin D helps child's body absorb calcium and phosphorus from food. Not enough vitamin D makes it difficult to maintain proper calcium and phosphorus levels in bones. <br /><br />Vitamin D (where D represents D2 or D3) is biologically inert and metabolized in the liver to 25-hydroxyvitamin D [25(OH)D], the major circulating form of vitamin D that is used to determine vitamin D status.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFcmDEHoCmfoTR5PW_UlvGhrNtdBrV0RSQtiHrMnHY0t6Al5HYy9kAl8VU35hn6yjFoaTzflNJi_--6YKmresi3xtfkR87Q5T3I0gkghkSbbhPQQvSVWxwywVEfPdFcL3xmZcoTDXkNahFF30cRYq99gk__OH9LHqLLIvK7ZgnuVO_l_JF_Ir4sLtQ/s1200/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="969" data-original-width="1200" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFcmDEHoCmfoTR5PW_UlvGhrNtdBrV0RSQtiHrMnHY0t6Al5HYy9kAl8VU35hn6yjFoaTzflNJi_--6YKmresi3xtfkR87Q5T3I0gkghkSbbhPQQvSVWxwywVEfPdFcL3xmZcoTDXkNahFF30cRYq99gk__OH9LHqLLIvK7ZgnuVO_l_JF_Ir4sLtQ/w398-h321/2.jpg" width="398" /></a></div>In an infant or child this deficiency results in the disease called rickets. Rickets is the softening and weakening of bones in children, usually because of an extreme and prolonged vitamin D deficiency. Rare inherited problems also can cause rickets. <br /><br />Affected children lack the exposure to ultraviolet light necessary for the dermal synthesis of vitamin D and have a poor diet in vitamin D in which the component (high fiber and high cereal) probably contribute to the excessive breakdown of vitamin D. <br /><br />Symptoms of vitamin D deficiency rickets include restlessness, lack of sleep, slow growth, a delay in crawling, sitting or walking, soft skull bones, swelling of the skull, bead-like nodules where the ribs and their cartilages join, and a delay in the closing of the skull bones. <br /><br />In adults, the same disorder is called osteomalacia or adult rickets. It is to be distinguished from osteoporosis where bone mass is decreased from hypophosphatemic osteopeniaof premature infants, and from renal osteodystrophy. <br /><br />The name rickets is from the Old English wrickken, to twist. The more technical medical term, rachitis, which comes from Greek, the spine , was suggested by Francis Glisson in 1650. <br /><br />Vitamin D deficiency rickets occurs in underprivileged populations throughout the world. It is more common in children of Asian, African-Caribbean and Middle Eastern origin because their skin is darker and needs more sunlight to get enough vitamin D. <br /><br />Women in United States usually take multivitamins and eat vitamin D dairy foods so rickets and vitamin D deficiency is less a problem than in developing countries and northern Europe.<br /><b>Vitamin D deficiency and rickets<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVThW7xryPEs8bwdcqcGQyQc65M8m1jsd-vUKoiV0vzbW5VgAlLg2lJI3PIXyB087-eB1yxurLiZpRvuqk-7RhF1F4Tcod3PgKlh1Kv1epmGG2iiWc41UG6Vh7YkMPGLTg8l1vtHsstPo9aujHbe74qE2ZzF43qu2UhwmD_YxLLEQuqge999oOD9O0/s960/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="960" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVThW7xryPEs8bwdcqcGQyQc65M8m1jsd-vUKoiV0vzbW5VgAlLg2lJI3PIXyB087-eB1yxurLiZpRvuqk-7RhF1F4Tcod3PgKlh1Kv1epmGG2iiWc41UG6Vh7YkMPGLTg8l1vtHsstPo9aujHbe74qE2ZzF43qu2UhwmD_YxLLEQuqge999oOD9O0/w428-h285/1.jpg" width="428" /></a></div></b>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-7457966567770401514.post-25024684822184657312022-07-30T23:34:00.007-07:002022-07-30T23:34:57.202-07:00HACCP ProgramIn the United States, HACCP is a voluntary process for almost all food businesses. HACCP (Hazard Analysis Critical Control Points) is a management system which provides a framework in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. <br /><br />The Food and Drug Administration (FDA) requires any food manufacturing plant of juice (FDA 21 CFR part 120) and seafood (FDA 21 CFR part 123) products to create a HACCP plan. <br /><br />Similarly, the United States Department of Agriculture Food Safety and Inspection Service (USDA FSIS) requires mandatory HACCP programs for any meat products and poultry food businesses. <br /><br />There are seven steps of HACCP:<br />*Perform a hazard analysis<br />*Determine Critical Control Points (CCPs)<br />*Set critical limits<br />*Establish a monitoring system<br />*Establish corrective actions<br />*Establish verification procedures<br />*Establish record-keeping procedures <br /><br />HACCP programs should be strictly related to food safety. The production of safe food products requires that the HACCP system be built upon a solid foundation of prerequisite programs. <br /><br />Critical Control Points should only be used to control those points in a process where lack of control will likely result in the development of a potential safety hazard. They should not be used to control nonhazardous situations which are of serious regulatory, consumer or economic consequence. <br /><br />Too much monitoring (i.e., inclusion of non-hazardous points) will dilutes out the HACCP effort, resulting in nothing being monitored or the wrong points being monitored. Non-safety related monitoring procedures should be part of a standard quality assurance programs. <br /><br />HACCP was first developed and used by the Pillsbury Company in the late 1950’s to provide safe food for America’s space program. <br /><br />Federal and state regulatory agencies have adopted the HACCP approach. Beginning in January of 1998, all seafood processors who ship their product across state lines will be required to have HACCP plans in place.<br /><b>HACCP Program<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA5TakcrluUR4YnLQKGPzE2p9hS-xmQG7Mgvq0PsfEvQc_8zQSS6sRh6I2P56gDiZt_Kova32CBRCTKiF6isDGBo4NthRG5Wcwup4wATnzCRrPE8ttOtrrdB_HC5UVoNyiuM63qEv90OPXEuR5hJqPnTVyZHDDfnrLfV0xykEvnyAfT1A6Dz59nhKA/s324/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="324" height="419" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA5TakcrluUR4YnLQKGPzE2p9hS-xmQG7Mgvq0PsfEvQc_8zQSS6sRh6I2P56gDiZt_Kova32CBRCTKiF6isDGBo4NthRG5Wcwup4wATnzCRrPE8ttOtrrdB_HC5UVoNyiuM63qEv90OPXEuR5hJqPnTVyZHDDfnrLfV0xykEvnyAfT1A6Dz59nhKA/w424-h419/1.jpg" width="424" /></a></div></b>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.com