Friday, September 30, 2011

Whole Wheat Bread Recipes - Something Great For Your Bread Machine

No matter what you may think, wheat bread is very healthy and delicious. American garlic & parsley bread, Amish bread, anadama bread and apple carrot bread are 4 recipes that prove just how wheat bread is so delicious.

Below are the recipes so you can make your own decision.

1. American Garlic & Parsley Bread - Machine

Amount Measure Ingredient: Preparation Method

- 1/2 teaspoons Active dry yeast
- cups Bread flour
- tablespoons Wheat germ
- tablespoons Wheat bran
- 3/4 teaspoons Salt
- tablespoons Sugar
- tablespoons Vegetable oil
- Garlic cloves -- minced
- tablespoons Chopped fresh parsley
- 1/4 cups Water

Directions:

- Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. Use White bread setting.
- Let the loaf cool before slicing. Serve plain or toasted.

"This is good bread for a steak sandwich, French dip roast beef,
or a grilled mozzarella cheese and tomato sandwich.

Baking the garlic right in the bread lightens the garlic flavor.
10 of 151

If this is not a strong enough garlic statement for you, add another clove."

2. Amish Bread

Amount Measure Ingredient - Preparation Method

-----1/2 LB LOAF----
- 1 cup WATER + 1 T
- 4 tablespoons Olive oil
- 3 tablespoons Sugar
- 1 teaspoon Salt
- 3 1/4 cups flour
- 2 teaspoons Yeast
- 3 teaspoons Vital wheat gluten

-----1 LB LOAF-----
- 6 ounces WATER
- 2 1/2 tablespoons Olive oil
- 2 tablespoons Sugar
- 1/2 teaspoon Salt
- 2 cups flour + 2 T
- 1 teaspoon Yeast
- 2 teaspoons Vital wheat gluten

Direction:

- Place ingredients into BM pan according to your machine's directions.
- Bake on regular cycle. light setting.

3. Anadama Bread

Amount Measure Ingredient - Preparation Method

-----FOR 1-1/2 LB. LOAF-----
- 1 package Yeast
- 3 1/2 cups Bread flour
- 1/3 cup Yellow cornmeal
- 1 1/2 cups Boiling water
- 1/3 cup Molasses
- 1 teaspoon Salt
- 2 teaspoons Butter

Directions:

- Place cornmeal into a bowl.
- Carefully pour boiling water into cornmeal, stirring to make sure it is smooth.
- Let stand for about 30 minutes.
- Stir in molasses, salt and butter.
- Place yeast into the B/M pan, bread flour, then cornmeal mixture.
- Select white bread and push start.

4. Apple Carrot Bread

Amount Measure Ingredient - Preparation Method

- 1 1/8 cups Apple juice
- 1/3 cup Carrots -- grated
- 1 1/2 Eggs
- 2 1/3 tablespoons Maple syrup -=OR=- honey
- 1/2 teaspoon Salt
- 1/3 teaspoon Cinnamon
- 1 1/2 tablespoons Vital gluten -- to 3 tbls
- 3/4 cup Oat -=OR=- wheat flakes
- 3 cups Whole wheat flour
- 2 teaspoons Yeast
- 1/3 cup dried apples
- 1/3 cup Nuts -- chopped (opt)

Directions:

- Add ingredients according to manufacturer's directions.
- Medium color setting. Add nuts and apples at the beep.

Makes 1-1/2 lb loaf.




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Thursday, September 29, 2011

Families That Eat Together, Stay Together

Study after study has shown that families that eat dinner together at least four or five nights a week do better across the board in almost every category. Less drug abuse, less teen pregnancy, better students, healthier relationships, better overall self esteem, and family members have a sense of belonging and are more successful and satisfied as adults.

With all these studies showing the importance of family dinner time, why are American's walking away from the family table more and more? It is a sad commentary of the priorities of the families when productive, family time gets at the bottom of the to-do lists. Family dinner does take effort on the part of the parents, they have to plan, purchase, prepare and clean up the clutter and mess of dinner. But these relatively minor inconveniences are surely shadowed by their productivity and importance.

Why is the American family declining in value? Why is the divorce rate so intolerably high? The priorities of families have switched from people to products, with the productivity of the parents and the quest for the American dream at the expense of the children a higher priority. Yes, dinner can be ordered from fast food or bought out of a hot food display case, but to show your family that they are a priority to you, fix dinner once in a while. The options are always healthier, while maybe not as convenient, they price is worth far more than anything else you can do. Families have to put aside time every day for each other; eating, talking, visiting, supporting, loving and nurturing.




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Wednesday, September 28, 2011

Wheat Bread - Is It Better Than White Bread?

Many people buy wheat bread as one of their dietary staples because they have heard it's more healthy than "white bread". Did you know you could be misled into buying colored white bread if you are going by the name on the bread bag? The tricky part is, white bread is made from wheat flour.

This means the manufacturer can add a little caramel coloring so the bread appears darker in color, and call it 'wheat bread' (because it is!). This leads the consumer to believe they are getting the healthier option. White bread is made from refined wheat, which strips the grain of the heavy part that provides the fiber and a few other important nutrients, and leaves a lighter and fluffier loaf. Most manufacturers enrich, or add back missing nutrients, to ensure the final product is not lacking all the healthy vitamins and iron.

Still, the whole grain has more fiber and that is rarely added back. Whole Wheat Bread is probably what most people are really looking for, with all the nutrients that are originally present in the whole grain. The best way to find what you're looking for is to go right to the ingredient label. Be sure the first ingredient says "whole wheat flour" or "whole grain flour".

And while you're there, watch for many loaves that have added high fructose corn syrup. This unnecessary additive supplies more sugar and calories to the bread. Some great brands of bread have multiple types of whole grain flour and substantially increased fiber content. Compare labels between several different loaves to find the best level of nutrients, including higher fiber content and lower sugar content.




Laurie Beebe, a registered dietitian for over 25 years, assists people from all walks of life in changing their diet for better health. Certified in Adult Weight Management by the CDR, Laurie has transitioned into life coaching to better implement changes in people's environments. No matter how much people know about what they 'should' be doing differently, they don't alter their habits without making adjustments in their surroundings and their awareness. Coaching helps lead people to permanent changes by helping them set their own goals and design their own action plans. Please visit Laurie's website to sign up for a free monthly ezine with nutrition tips, or for more information on personal coaching and diet coaching, at http://www.mycoachlaurie.com

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Tuesday, September 27, 2011

Popcorn - America's Favorite Snack

Popcorn has been a favorite snack for generations and it is one of the healthier and more economic snacks you can buy. What isn't to like? This fluffy treat can help to turn a dull evening into something special. Add a movie or play a game and when you add popcorn, you've got a party.

Both children and adults love the tasty treat and it cooks up quicker than anything else. Whether you pop it in the microwave or cook it on the stove, you can have a hot, buttery snack in under five minutes. Wildly popular at movie theaters and other entertainment venues, it can be expensive to purchase when you're out for a night out on the town, but it is one of the most economical snack foods you can buy for the home.

Popcorn is low in calories and for those who are watching their salt, there are other seasonings that can be used to spice up the flavor. In addition, if you don't want to get any of the fat content, you can buy a popcorn popper that cooks with hot air instead of oil.

While the popular brands of chips hover around $3 per bag, you can purchase an entire bag of popcorn kernels for about $1. In addition, a bag of kernels will last most families for weeks instead of days so when things are tight at the grocery store, consider your options and think about how economical popcorn truly is. You can also make it more exciting by drizzling caramel over it or rolling it into balls.




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Monday, September 26, 2011

The Tradition Behind Traditional Jewish Food

Over the years, traditional Jewish foods have found their way into contemporary American eating habits. Perhaps you've run to a deli or a grocery and ordered a quick lunch of corned beef on rye with a kosher dill on the side, or maybe you stopped for a quick bite of a bagel rushing to work in the morning, or maybe a sweet blintz is more to your liking. Even a run through most store bakeries show you stacks of challah bread.

Most Americans don't give what they eat a second thought, and dismiss traditional Jewish food as just another form of fast food. Eaten on the run, there is little thought behind the food and it's traditional place in Jewish culture and cuisine. This only clarifies how well assimilated food traditions are in America.

Perhaps the quintessential traditional Jewish food is the bagel. The traditional aspect of the bagel is found in dubious historical fact. The bagel is said to have originated in Vienna. Created by a Jewish baker to honor the Polish King, Jan Sobieski III, for heading the Polish cavalry in a charge that saved Vienna from invasion by the Turks in 1683, the shape of the bagel is supposed to mimic the stirrup (called a beugal) of King Jan's saddle. The facts are, there was a Polish King Jan III, he did lead a cavalry charge to defend Vienna from invading Turks, and there were Jewish bakers in Vienna at the time. However, there is reference to a food named "beygls" as early as 1610, found in paperwork from Krakow, Poland. In addition, "bugel" was a Yiddish word which was used to describe a round loaf of bread. That aside, the bagel has been eaten by most eastern European Jews since the 1600's. It came to America with the Ashkenazi in the late 1800's, and is considered by that community to be traditional Jewish food.

Though not sold in all delis across America, the moniker "Jewish Penicillin" is given to down home chicken soup. It is hard to consider such a universally eaten soup as Jewish, yet, many Jewish families made it through many centuries of hard times all over the globe on chicken soup. The traditional Jewish food is a clear, or pale yellow broth, eaten with bits of chicken floating in it, most often with broad egg noodles. At one point in time, in most middle class American Jewish homes, chicken soup was a once a week staple. Most people will agree that they eat chicken soup when they have a cold, and there is actual laboratory evidence that homemade chicken soup can actually make the length of a cold shorter by days.

If people took the time to stop and think about their food choices, they would agree they eat some type of food on a weekly basis that they would consider traditional Jewish food. They might not know the history behind the tradition, but they would see the food as a Jewish staple.




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Sunday, September 25, 2011

Making Whole Wheat Bread - The Whole Process

Making whole wheat bread requires special procedures and it is important to know about it. Homemade whole wheat bread has a distinct taste and texture, not to mention, all the nutrients that will keep you slim and fit. Some people use only pure whole wheat flour - but still, they do not achieve the essential firmness. It's possible to get a pretty tough bread if you decide to follow your own rules. Below here you will find tips that were proven to work by experts.

The Basic Factors

To make the best 100% whole wheat bread, you need 3 things. First, always use adequately high protein flour, or alternatively, add some vital wheat gluten to the bread dough. Secondly, avoid putting flour in for a long time before it is needed. Third, kneading the dough has to be consistent and done non-stop. You will find that using a food processor helps you with the kneading process, since you get to save more time and effort. Do not hesitate to use a mixer or even your hands - it will also help you to get the job done.

Whole wheat flour is heavier compared to white flour, so you need to develop good strong gluten to make a soft crumb and pleasing texture. More gluten is available when you have higher protein content. Avoid adding too much flour or you risk creating loaves that are hard as a brick. Kneading continuously leads to gluten forming a consistent and strong matrix.

Now For The Recipe

For making one fullsize loaf, you are going to need 3.5 cups of 100% whole wheat flour, 1 1/4 teaspoons of salt, 2 tablespoons of vital wheat gluten, 1 package of dry yeast, 2 to 3 tablespoons of sugar, 1 tablespoon of oil, warm water and 1 tablespoon of liquid lecithin. When using food processors, it is always essential to add ice water. Later, when you master the procedure, you can start experimenting by adding extra ingredients, e.g. nuts or seeds.

When baked inside an 8.5 x 4.5 inch pan, these ingredients are enough to make a loaf weigh about 1 1/4 pounds. This pan is better for baking than one made of metal or glass. Metal is perfect for baking as it results in a fantastic crust on the outside and the bread bakes evenly in it. This pan also cleans up very easily.

Do You Understand The Process?

Wanting to make 100% whole wheat bread, you can several processes that create a crusty and soft texture outcome. It does not matter if you use a food processor or your hands, the process is always the same. There are always four processes: mixing, kneading, rising and baking.

Using Bread Machines

Another way how to make bread is using bread machines. They do everything in the correct order and help with adding the right amounts for each ingredient that you need to use. The bread machine can all 4 processes for you. That is great when you have a dough with white flour. It is not as suitable for the dough made of 100% whole wheat flour. Whole wheat bread needs to be prepared with enough rising and kneading time. However, do check the capabilities of bread machines, as they have improved massively and can help so much.




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Saturday, September 24, 2011

Menu Recommendations - Healthy Menus For Picky Children

Is your patience running thin with your picky-eater? Have you had just about enough of racking your brains for nutritious meals that your child would actually eat? Tired of little noses wrinkling in disgust over the meals you've slaved away to prepare? Don't give up just yet! Here are some healthy menus recommendations that will have your kids running to the table when you call "dinner!"

1. Chicken Fingers

All kids love chicken nuggets. Why don't you give them the healthy but yummy alternative by coating chicken tenders with whole-wheat flour and baking them to crisp perfection instead of frying? You can even add some baked French fries too!

2. Gooey Mashed Potatoes.

How 'bout a twist on the old favorite? Add lean ground beef, cheese and reduced fat sour cream into your mashed potatoes. Your kids will definitely love you for it.

3. Spaghetti and Meatballs

Another old favorite. You can use lean ground beef and whole wheat flour for the meatballs or even turkey ground meat. Again, bake, rather than fry.

4. Vegetarian Burger

Afraid your kid is not getting his daily dose of veggies? Feed him a veggie burger. All you have to do is make patties out of 2 cups mashed black beans, 1 cup bread crumbs, 3 tbsp salsa, 1 egg and 1 cup cooked rice. Cook until brown and crisp, place in a bun and add lettuce, tomatoes, etc. He'll never know the difference!

With these menus recommendations, you won't have to battle it out with your child at meal time! Good luck!




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Thursday, September 22, 2011

Whole Wheat Bread Versus White Bread - Which is Better For You and How Can You Tell the Difference?

So you like bread a lot, do you? Well so do most of us. Whether your looking to lose weight, or are just interested in living a healthier lifestyle, this is one of the most commonly asked questions that I've seen around the internet. The differences are not always that easy to recognize when you go to the store, especially with the food coloring that they put on the bread now, so while it may look like wheat don't be so sure about it.

Which is Healthier for You

Whole wheat bread, flat out, is much healthier for you than white bread. Why is this though? The first thing is to understand how exactly they are processed and how healthful they are for you. The flour for both whole wheat bread and white bread is made from wheat berries, which have three nutrient rich parts: the bran (the outer part), the germ (the innermost area), and the endosperm (the starchy part in between the two). In the simplest term whole wheat is processed so it will include all three of these nutritious parts, while white bread only uses the endosperm. If you were to compare the two of them, whole wheat would come out way ahead in nutrient content. Whole wheat bread is higher in fiber and multiple vitamins that are good for you.

Fiber is absolutely essential in healthy eating. There have been several studies done showing the health benefits of fiber:

*Simply switching from white to whole wheat bread can lower heart disease risk by 20 percent, according to research from the University of Washington reported in the April 2, 2003 issue of The Journal of the American Medical Association.

Fiber is also wonderful for our digestive system as well.

How Can You Tell The Difference at the Store?

The bread manufacturers have gotten pretty slick with the way they package the bread products these days. They are aware of the ever changing health industry and the fact that more people are becoming more proactive in trying to become healthier.

With that being said they have a couple of tricks up their sleeve that will fool even the most savvy people if they aren't careful. One thing to make note of is learning how to read the food label when it comes to bread. An example of this is "Honey Wheat" bread, which is just a fancy word for white bread with food coloring basically. If you want to make sure you're getting real wheat bread make sure that when reading the food label it says as plain as day "whole wheat flour". Most of the time you'll read the label and it may say something like "Enriched Wheat Flour" aka white bread. If it doesn't say Whole Wheat Flour then it's not the bread for you.

If you're a bread lover and take these simple tips, then you'll be well on your way to leading a healthier lifestyle. Just because it's healthier though, doesn't give you the right to eat more of it. They still carry the same amount of calories so if you're looking to lose some weight, just make sure you're eating the whole wheat break in moderation.




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Wednesday, September 21, 2011

What a Renewed Global Food Crisis Could Mean for the Egyptian Wheat Market

Back in 2007, before terms like subprime mortgages and credit default swaps entered our vernacular, the world's policymakers found themselves facing a far more basic, if equally complex global crisis-one involving food.

At the time, news of ration line riots flooded headlines, while pundits entertained apocalyptic visions of an underfed future. Many nations erected monolithic trade barriers to protect domestic supplies, while surging oil prices and speculative investors only drove food indices even higher.

By the end of 2008, of course, the global financial crisis had effectively dampened demand, and lower oil prices allowed food commodity markets to stabilize. The world's attention then turned to the financial sector and stimulus plans, and the once ominous specter of an international food shortage suddenly receded into the background.

Now, however, the specter of another food crisis has reared its ugly head, once again.

In recent months, a plummeting US dollar has increased the cost of foodstuff imports for many nations, while severe climate and natural disasters in Russia and Pakistan have jolted global supply chains. Kenya, Uganda, Nigeria, Indonesia, Brazil and the Philippines have already warned of impending food shortages in the next year. In the matter of a few months, grain prices jumped so precipitously that, in late September, the Intergovernmental Group on Grain, sponsored by the UN's Food and Agriculture Organization (FAO), called an emergency meeting.

When the session concluded, the FAO announced that the chances of slipping into another international food crisis remained slim, but warned that import-dependent countries would likely see a substantial increase in commodity prices. A month later, World Bank president Robert Zoellick echoed and expanded upon this sentiment, saying that food price volatility would likely last for another five years.

"There is growing concern among countries about continuing volatility and uncertainty in food markets," Zoellick told the Guardian in late October. "These concerns have been compounded by recent increases in grain prices. World food price volatility remains significant and in some countries, the volatility is adding to already higher local food prices."

For all this uncertainty, today's commodity market tumult has yet to metastasize into a full-blown international crisis. Food price indices, while high, are still well below the per-bushel levels of 2007 and 2008. And, aside from a brief outburst in Mozambique, the political seas of consumer discontent have been relatively placid.

Nevertheless, some economies have already begun to feel the pinch. And perhaps none more acutely than Egypt's wheat market.

Egypt's Wheat Worries

In July, a monumentally severe heat wave struck much of Russia, inciting widespread fires and droughts, and devastating the country's wheat crop. In the wake of the disaster, Russia implemented an export ban on wheat in the hopes of securing a healthy domestic supply through the end of the year.

The news came as something of an alarm to Egypt, the world's largest wheat importer and scheduled recipient of 540,000 tons of Russian wheat, due for delivery by the end of this year. With this order suddenly cancelled, Egypt found itself scrambling to diversify its import portfolio to make up for its Moscow-sized trade gap.

Eventually, the US, France and a host of foreign suppliers stepped up to fill the void, and, in mid-September, Egyptian trade minister Rachid Mohamed Rachid confirmed that the country had secured enough supplies of wheat to avoid any immediate shortages.

That should come as a major relief to the average Egyptian consumer, who, according to the country's General Authority for Supply Commodities (GASC), consumes about 180 kg of flour per year. This import diversion will also ease the concerns of Egypt's politicians, who were no doubt skittish after the recent death of a 25-year-old in a bread queue revived memories of 2008, when similar violence broke out among protesters and police in the city of Mahalla.

Ultimately, though, this game of mercantile musical chairs is nothing more than a stopgap measure that masks a more insidious, if less obvious malady-Egypt's wheat subsidy program.

Sub-par Subsidies

Each year, the Egyptian government devotes some $3 billion to food subsidies-a third of which goes to buoying the country's bread supply. Under this system, the state procures wheat from foreign suppliers at a fixed price. In a country where roughly 16 million inhabitants are classified as poor, guaranteeing a constant food supply certainly makes political sense.

There's an economic logic to the country's subsidies as well. By devoting so much capital to the wheat market, Egyptian authorities are essentially attempting to protect the domestic market from the often violently sinusoidal tremors that can rattle international grain prices.

In September, when the GASC announced that it had secured sufficient imports to feed the Egyptian population, deputy chairman Noamani Nasr Noamani pointed out that the government had also secured enough money to increase the budget for its wheat subsidies. This increased budget, Noamani claimed, means "the Egyptian consumer and the Egyptian citizen will not feel the pain of the increase of prices globally."

The problem for Egypt though, is that today's market conditions couldn't be less favorable to such a massive-and often misdirected-subsidy program.

In October, Minister of Agriculture Amin Abaza promised that the government would not allow local procurement prices for the new harvest season to fall below LE300 Egyptian pounds per ardab (measuring unit for crops). Abaza's proclaimed threshold is roughly 20 percent higher than last season's, but Egyptian wheat farmers say it's still not high enough.

With the cost of fertilizers having risen over the course of the past few years, Egypt's agrarians had been hoping for a guaranteed price of at least LE350 per ardab. Today's wheat farmer, according to estimates from Cairo-based investment firm CI Capital, has to spend roughly LE2,000 to cultivate a single feddan (1.038 acres). Without a higher guaranteed price, farmers will likely devote their arable land to more profitable crops, thus exacerbating an already grim outlook.

There are, of course, several exogenous factors over which Egypt has little or no control. Commodity traders may continue to drive up international food prices through speculative investments; the inexorable forces of urbanization and large-scale, agro-industrialization can only be harnessed through global, cooperative efforts; and, of course, there's no telling when the next drought or heat wave might decimate international harvests.

The one thing Egypt can control is its domestic production chain. Yet thus far, governmental subsidies have only resulted in an underperforming market and distorted prices.

This is not to say that the country must abandon its subsidy program altogether. Some 60 million people benefit from subsidized foods, and, with a parliamentary election on the horizon, calling for an end to subsidies would be tantamount to political suicide. Rather, Egypt must look to reform the program, with an eye toward creating very real incentives for farmers to plant wheat. Setting a simple price threshold, in today's protean economic climate, clearly won't be enough.

Fortunately, the state seems well aware that domestic wheat production needs to be reinvigorated. In August, the agricultural ministry proclaimed its goal to achieve 70 percent self-sufficiency by 2020 with the help of a new, higher-yield strain of seed. It's certainly a step in the right direction, but if Egypt wants to avoid shortfalls in 2011, it must set about implementing higher-yield subsidies as well.




http://www.majalla.com/en/international_investor/article193053.ece

http://www.guardian.co.uk/environment/2010/oct/25/impending-global-food-crisis

http://www.alarabiya.net/articles/2010/09/18/119616.html

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Tuesday, September 20, 2011

Black Mold-Caused Illnesses

Just a few of the symptoms you'll experience when affected by black mold are:

-sneezing
-runny nose
-nasal congestion
-headache
-fever
-itchy and red eyes

For people with histories of allergy and asthma, the symptoms can be more severe. The spores of Aspergillus niger spreads as it is airborne and are so small that they can easily pass through the respiratory system and into the lungs.

It is thus extremely important to inspect each and every dark and damp corner of the room to eliminate the source. Sometimes, you'd be able to spot black mold out in the open, but this can only mean that these have only spread, and that there are even more profuse growths in hidden corners.

To look for the source of the black mold, the best procedure is to "follow your nose." Black mold gives off a musty, earthy smell, like that of rotting wood. Ceiling boards that are yellowed because of moisture are possible black mold-infested areas.

So are under-the-carpet areas in basements and attics. Other vulnerable spots are areas in the kitchen and the bathroom which are hardly ever cleaned, such as the backside of cabinets or appliances. You can also check behind peeling wallpaper for black mold growth.

This fungus usually creates an air space in the wallpaper, so you don't really have to tear off good wallpaper if it looks smooth and even enough. All it would take is a careful ocular inspection.

Otherwise, if there is a strong possibility that there is a black mold infestation in the walls, then don't hesitate to tear the wallpaper off to be able to get to the mold growth and clean it thoroughly even with ordinary detergent and water.

The black mold has to be completely scrubbed off to prevent regrowth. To see to it that it remains black mold-free for a long time, dry the cleaned area completely. If possible, use a hairdryer if the spot is not reached by sunlight (say, a wall in the basement).

Fortunately, most Black Mold species are non-toxic, making the symptoms caused by them not as severe as those caused by other molds. Black mold species that are particularly dangerous, though, are Stachybotrys chartarum (having a greenish-black coloration) and Aspergillus niger.

Mild or severe, black mold affects the respiratory tract. People affected by inhalation of this mold exhibit symptoms similar to those of sinusitis. As it mimics this common disease, your doctor may not even know that the illness you are experiencing may possibly be due to environmental factors, not from within.




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Monday, September 19, 2011

Yeast Bread Recipe Like Grandma Used to Make

1 teaspoon shortening

1 teaspoon salt

1 teaspoon sugar

1 pint milk

1/2 cup yeast or 1/2 yeast cake

flour as needed

clean dish towel and bowl with lid

1. In large mixing bowl, place 1 heaping teaspoon shortening, 1 teaspoon salt, and 1 teaspoon sugar.

2. Pour over these 1 pint of milk which has been heated to steaming and stir until the salt and sugar are dissolved, then allow to cool.

3. When lukewarm, add 1/2 cup yeast or 1/2 yeast cake dissolved in a little lukewarm water.

4. Stir in enough flour to make a rather stiff batter. (Add a little flour at a time until you reach the right consistency.)

5. Beat vigorously until the batter is perfectly smooth and full of air bubbles.

6. Cover with a cloth or dish towel and a lid to keep air out and set in a warm place to rise. (about 70 degrees)

7. When the batter doubles its bulk and is light and spongy, stir into it sufficient flour to make a moderately stiff dough (soft as can be handled makes lighter bread).

8. Flour a bread board. Turn out the dough and knead lightly and quickly until it becomes smooth and elastic and will not stick to the hands or board.

9. Return to the bowl, cover as before, and set to rise again.

10. When the dough doubles its bulk, place again on the bread board and separate into two loaves.

11. Mold and turn into well-greased bread pans.

12. Cover, and set to rise again.

13. When the loaves double their original bulk, bake at 325 to 350 degrees for about 45 minutes.

Let cool, remove from pans, slice and serve.




Jessica Gerald

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Sunday, September 18, 2011

Silver Service

What is a Silver Service Waiter?

Referred to by the French as "English Service" or service anglais, silver service technique has all but died out in private homes (except perhaps for those of great wealth).
Silver service actually describes the process of serving diners from a "silver" service dish to the diners plate, rather than the more common practise of serving the plate to the diner.
Thus the silver service waiter or waitress must bring the food to the guests via a platter and must be well acquainted with the appropriate etiquette and technique (see below).

Origins

Silver service waiting has it's origins in the manors, country seats and fine houses of the British middle and upper classes of previous centuries.
It has a sister term of "butler service" which emanates from the age old practise of giving the waiting staff Sunday evenings off - the butler, who presumably was not given the evening off - would serve the diners from a silver platter which he carried from person to person. One can easily imagine that the food on the platter would be the re-presented meats etc. from a large Sunday lunch - perhaps the guests were still rather full?

Silver Service Etiquette


Meals are served to the diners from platters carried to them, not by laying down plates of food on the table.
The guest to the host's (hostesses) right is served first.
Service is conducted in a clockwise direction.
Food is always served from the left and cleared from the right.
Glasses are served and cleared from the right
Glasses are laid out to the right in a diagonal fashion with the water glass in front of the diner - ordered in sequence for the wines by course.

Is silver service still popular?

It is a convivial practise although not always particularly practical. This being said - many people really enjoy the sense of history and even grandeur that comes with this rare type of dining and in the right setting it can really add style to an event or function.

Where would I be able to find a Silver Service Waiter?

Generally any quality hospitality staffing group or caterer should be able to offer you Silver Service for a dinner - and occasionally some restaurants too. Certain venues that you may choose for a special event, especially those with large private dining rooms should be able to provide you with appropriately trained staff.




Sam Moore
For all event, function and hospitality staffing requirements in Sydney, Australia go to http://www.whoswaiting.com.au

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Saturday, September 17, 2011

How To Choose The Perfect Bread Maker

Bread makers are extremely popular. The average person can make delicious, homemade bread quite easily with a bread maker. Even with the ease of a bread machine, you must still use caution when adding the ingredients, even if you use a mix. You can make a variety of shapes and sizes of loaf with a bread machine. Many people use a bread machine to simply mix the ingredients then bake the loaf in a traditional oven. Sizes range from one pound to two pounds or more, and you will most likely choose between a square or round loaf pan.

Some bread makers will have a preheat cycle to heat the ingredients before baking. If you want your bread to rise properly, choose a bread maker that does not heat before time to bake the bread. Bread makers will generally have separate settings for different types of bread. There may be settings for wheat or French bread, and you will be able to choose the doneness of the bread such as a light, medium, or dark setting. There will also normally be a regular or rapid bake cycle. It is desirable to have a window in the top or side of the bread machine to allow you to see the progress of your bread while it is baking.

There are a variety of options from which to choose in bread makers, so you may first want to consider how much space you have to store your new machine. Bread makers come in a variety of sizes, so choose one that you can store easily. You should choose the capacity of the bread maker based upon how big your family is and how much bread they eat. You can choose a bread maker with a delay timer which will allow you to place the mix in the bread maker before you leave home each day and the bread will be ready when you return. If you want your bread maker to prepare the dough but not cook it, you will need to find a bread maker with this feature. Choose a bread maker that will alert you when it is time to add additional ingredients such as fruit or nuts. You will also want a "keep warm" feature in case you are gone when the bread is finished. Look for crust control features and special setting for fruits, nuts, cheese, and vegetables.

Study the warranty very carefully to make sure you will be able to get service and replacement parts if necessary. Keep in mind that if your family consumes a small amount of bread now, once you purchase your new bread maker that consumption is likely to increase dramatically. Choose a slightly larger size that you anticipate needing. Remember that the keep warm feature is great, but if you leave the loaf in the bread maker for an extended period of time it may become soggy and flat. A bread maker is a wonderful addition to your home. Nothing compares to the smell of freshly baked bread from your very own kitchen.




This article has been provided courtesy of Kitchen Junkie. Kitchen Junkie offers great kitchen articles [http://www.kitchenjunkie.com/articles]/> available for reprint and other tools to help you get the best bargain on kitchen gadgets [http://www.kitchenjunkie.com]/> and more.

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Friday, September 16, 2011

What Is Gluten And Why Is It Important That Some People Eliminate It From Their Diet?

We all have heard of the fad of using a gluten free diet for weight loss, but let's analyze in this article exactly what it is and how it affects your body. Gluten is derived from the seeds of grain plants related to the grass family. What we call a gluten is actually a composite of two proteins found in these grains, called glutelin and gliadin. Glutens form around 80% of the protein found in grain plant seeds.

Plants that include true glutens which are used in food include rye, barley and wheat. Occasionally, the stored proteins in other common food grains such as maize and rice are referred to as glutens, but in actual fact these contain only glutelin, rather than the combination of glutelin and gliadin found in the grass family grains. Gluten is used a great deal in food production. One of the most common sources of gluten is in bread and pastry products, where the gluten is used to give the doughs their elasticity.

The more gluten is present and the longer the strands of gluten proteins present are, the chewier the resulting bread will be. Products like bagels and pizza bases have a lot of gluten, whereas short or flaky pastries have less. The gluten plays are large part in determining the texture of these types of baked foods. Gluten is also used as an additive. It can be used to add protein to low protein foods, and can be used as a stabilizer in foods you wouldn't expect to contain wheat derivatives, such as ice cream and tomato ketchup.

It is also often used as a meat substitute, either in "fake meat" products designed for vegetarians, or to bulk out meat products like sausages. It is desirable to eat gluten based products as a meat replacement if you live on a meat free diet, because of their protein content. For most people, gluten is a harmless protein and present in many of our staple foods. However, some people, between 0.5 and 1% of Americans, have an intolerance to gluten which is generally known as celiac disease, gluten sensitive enteropathy or gluten intolerance (gluten intolerance and wheat intolerance are different conditions, however wheat does contain gluten).

The gluten protein that causes an adverse response in celiac disease sufferers is gliadin, so celiac disease is only affected by true glutens containing both gliadin and glutelin. The disease occurs in genetically predisposed subjects, and can appear at any time in the sufferer's life. The only treatment for celiac disease is for the patient to maintain a gluten free diet for the rest of their lives. Due to the rise in diagnosis of celiac disease, many food brands now label their products as "gluten free."

The FDA limits the use of this labeling to products containing less than 20 parts per million of gluten, so in actual fact these products can still contain very small amounts of gluten, which are often the result not of the ingredients but of a tiny amount of gluten being introduced in manufacturing, for example where flour is used to stop products sticking to the production lines. Now that you know what it is, you'll be able to understand the real reason why people go on a gluten free diet, and how it can be beneficial towards your weight loss goals.




Cassie Getty is a 20 year expert at living gluten free. A painful trip to the emergency room revealed that I wasn't having a heart attack, I was having esophageal spasms due to wheat intolerance! Now I've learned how to control my symptoms through diet. I feel healthier, have my weight under control and don't miss eating wheat products at all. Click Gluten Free Diet and find out how tasty and satisfying being gluten free can be. Recipes. products, reviews, tips and more.

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Thursday, September 15, 2011

Is Luncheon Meat Ever Healthy?

No nutritionist recommends luncheon meats as a healthy food, and, although I am not a nutritionist, neither do I. The nutritionists' recommendation to give up luncheon meat in favor of other heart-healthy, low-sodium, or low-fat foods, however, may not be appropriate for everyone.

As shocking as it may seem, a large proportion of Americans get the majority of their antioxidants from the preservatives in bologna, pressed ham, pastrami, mustard, mayonnaise, salad dressing (in the United States, usually Miracle Whip), and the white bread on which these meats and condiments are placed. If you eliminate BHA, BHT, and other preservatives from your "bad" diet, your health may actually suffer unless you start eating foods containing antioxidants.

Smokers, in particular, tend not to like fruits and vegetables. So, if you are giving up luncheon meats for your health and you cannot be persuaded to eat your greens, eat almonds, sunflower seeds, wild berry jellies (the real thing, preferably blueberries, lingonberries, or strawberries, not some imitation), pecans, walnuts, dried fruit (raisins, apricots, or dates are best), chile peppers, wasabi, horseradish, or fresh salsa or pico de gallo, on tortilla chips, if you must.

Or if you are not giving up luncheon meat, try eating some of the same foods. If you live on luncheon meat-and tens of millions of Americans do-don't give it up without replacing it with other healthy foods, even if they are not green vegetables.

There is a small statistical correlation between consumption of luncheon meats and various kinds of cancer, but luncheon meats by themselves, eaten in servings of up to 3-1/2 oz (100 g) four or five times a week, are, despite what you may have heard, not especially hazardous to your health, particularly if you do not smoke.

A bigger health problem with luncheon meat is food poisoning from spoilage. Bacterial contamination is more common in pastrami than in ham, and more common in ham than in bologna. This is because bologna is a fermented food. The bacteria that ferment bologna kill most pathogens. It is extremely rare for vacuum- packed sliced meats to host any bacterial growth until about 21 days before their "use by" date. Unsliced meats are typically bacteria-free until about ten days before their "use by" date. Once you open the package, eat the meat within a day or two or throw it out. Buy small quantities.

What is the most healthful way to eat luncheon meat? Start with the bread. Soft white bread is satisfying if you are going to eat your sandwich right away, but white bread in a sandwich stored in your lunch box tends to get mushy. Try a making sandwiches with bread that is almost too hard to eat straight from the package, such as a hard roll or a hard whole wheat, or maybe a multi-grain bread with seeds. The bread will soften as it sits in your lunchbox, you will enjoy your sandwich more, and you get extra antioxidants, vitamins, and fibers.

White bread quickly becomes sugar when it is digested, but white bread and a pickle does not. Just adding a pickle, the sourer the better, to your sandwich or to your lunch slows down the rate your body absorbs the sugars from white bread. As a result, your body makes less insulin, and stores less fat. Oddly enough, this effect is even greater when the meat or sandwich is high-fat rather than fat-free-but eat one slice rather than two or three.

Condiments also make a difference. It is always best to apply condiments to your sandwich just before it is eaten so the bread does not become soggy, but most kinds of bread except soft white hold up reasonably well for several hours. Ketchup, as you can read, is calming, and is also a good source of beta-carotene, lycopene, and lutein. Horseradish is a terrific source of a specific class of cancer-fighting chemicals called isothiocyanates; wasabi mayonnaise is a tangy dressing that supplies isothiocyanates that are especially healthful for smokers.

Tahini goes well with pita bread, and supplies sesamin, a chemical that turns "bad" cholesterol into a harmless form and lowers blood pressure. If you regularly eat greasy foods and sweets, sesamin shifts a fat-and-sugar biochemical pathway that turns inflammatory hormones into pain-relief hormones.




Click here to read about other healthy food choices at Healthy Goody

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Wednesday, September 14, 2011

Panasonic Bread Machine Review

It's difficult to find a negative comment about Panasonic bread making appliances. The long-established SD253 model is the one which nearly every comparative review named as the best buy for some considerable time.

Panasonic replaced this with the SD255 and for any one searching for a kitchen bread maker, this remains the model to purchase. Aside from that, the 2 are similar, and share similar instruction manual. Expect to pay about the same price for both, and is the reason why just about everybody buys the SD255.

But making bread with these kind of bread making machines is so absurdly simple the manual's writers manage to outline the entire process in a two-page spread. Put the blade in the pan. Choose the bread type on the front panel. Choose the loaf size, crust color, and start time. Wait 2-5 hours for the bread to cook.

If your domestic agreements are as unruly as ours, a breadmaker may save everyone a bunch of cash too. Numerous times a month, a certain member of our house will glance at the empty bread bin in the morning and declare: we are out of bread - I could pop into the superstore on the way home tonight. By that evening, the bread bin does indeed have fresh content - but alongside are 2 or 3 carrier bags full of the stuff which shops are so intelligent at getting you to buy when you pop in for something completely not related. The machine likely paid for itself within 3 or 4 months.

So, what kind of bread can the Panasonic SD-255 produce? There are 7 main baking modes: basic, unprocessed wheat, rye, French, Italian, sandwich and gluten-free. The user guide gives 7 pages of recipes, from a plain white loaf to pesto and pine nut or tomato focaccia loaves.

Don't forget that breadmakers like this do an excellent job of making dough too - if you master the pizza base recipe, you'll never buy ones from the superstore again. Eventually, there is a bake only mode if you need to use the machine to cook many sorts of cake.

Reading the instructions took five minutes, and preparing the mix took about one minute. We tried out the fast bake mode, so that the loaf was prepared only two hours later. Keeping in mind we used packet mix ingredients, we were really impressed with the results that we saw.




Harry enjoys writing in his spare time. If you are interested in other home appliances such as humidifiers and the wonderful effects it can have on your home, visit his sites: humidifier ratings and humidifiers filters

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Monday, September 12, 2011

The Whiter The Bread The Quicker You're Dead

When I was young, my mother used to have a saying. "The whiter the bread, the quicker you're dead." At the time, I thought she was just trying to scare the heck out of me. You know how mothers can be. But as I grew up, I began to realize that there was a lot of truth in what she said. Hopefully, this article will alert you to some of the dangers of white bread and why it should be avoided at all costs.

The thing that makes white bread different from other breads is that it's made from white bleached flour. This may not seem like such a big deal, but bleached white flour isn't just white flour. The flour itself is actually bleached with chemicals. The most common chemical used is potassium bromate. These chemicals are very harmful to our bodies.

This horrible trend actually started in the 1950s in order to reduce costs and to also make the bread look more appealing to eat. Because the bleaching process destroyed all the vitamins and minerals of the flour, in order to put some kind of nutrition back into the bread, it was enriched artificially by putting back these vitamins and minerals that were destroyed in the bleaching process.

But what exactly does this bread do to your body? Certainly it doesn't seem that just because bread is bleached and loses its nutrition, which bread makers do put back in, that the dangers can be all that bad. That's the most dangerous part about eating white bread. It appears to be so harmless. Certainly it tastes okay. But that's where the "good" ends.

It has been determined that because of the way white bread is made that it absorbs a lot of water. Why does this matter? It matters because our bodies are made up mostly of water. So a diet that is high in white bread consumption is going to absorb a lot of water from our bodies. This can lead to problems like constipation and other digestive disorders.

If all this isn't enough to show you that eating white bread is just not good for you, studies have been made on human behavior pertaining to people who live on diets high in white bread consumption.

For example, did you know that over about 98 percent of all people convicted of serious crimes are white bread eaters?

Our children are probably taking the worst hit of all. It has been determined that more than half of the kids who grow up in homes that consume white bread have below average test scores.

The worst part of all these statistics is that it has been proven that white bread is addictive.

On the other side of the coin, primitive cultures who don't eat white bread have fewer instances of diseases like Parkinson's and Alzheimer's.

So what's the answer? Simple. Get away from a diet of white bread and eat natural whole wheat breads from a health store. Most commercial whole wheat breads, unfortunately are no better than white.

As my mother used to say, "The whiter the bread, the quicker you're dead."




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Sunday, September 11, 2011

Eating Whole Wheat Bread Is Good For Your Health

Are you concerned about your good health? Most people are. But it isn't always easy to eat nutritious, healthful meals. What constitutes a healthy diet? One that is low in fat, low in cholesterol, high in vitamins and nutrients, high in fiber, and has a variety of foods. But what about good taste? One of the healthiest things you can eat is whole wheat bread. And it tastes good, too.

Whole wheat bread has more fiber than ordinary white bread. During the milling process, the wheat kernels are ground into flour. Whole wheat flour has the bran and the germ left in. That is where the fiber is. White flour has the bran and the germ stripped out of it, so very little fiber remains.

Increased fiber in the diet can be of benefit to those wanting to lose weight. Because foods with a high-fiber content are more filling, less is eaten, which leads to the weight loss. Another healthy benefit of increasing fiber in your diet is the possibility of decreasing your risk of heart disease and type 2 diabetes. And of course, increased fiber promotes regularity. It helps with preventing diverticular disease of the colon. So eat whole wheat bread as a part of your weight-loss plan, and as an aid in preventing disease.

Whole wheat bread has many nutrients that the body needs for good health. It has vitamins: vitamin E, many of the B vitamins, and vitamin K; protein in the form of gluten; iron, calcium, and folate; Omega-3 and Omega-6 fatty acids; and trace minerals such as magnesium, potassium, selenium, zinc, and copper. Eating whole wheat bread every day should be an essential part of a healthy and nutritious diet.

Do you know where cholesterol comes from? Cholesterol is found only in animal products. Fruits, vegetables, and grains do not have any cholesterol. An added benefit of consuming whole wheat bread is that it has little or no cholesterol, depending on what ingredients were used to make it. It is also a low-fat food, again depending on what the ingredients are. Fat comes from what is put on the bread, not on what is in it.

In conclusion, it is clear that eating whole wheat bread is an excellent choice for helping with weight loss and for helping to prevent diseases. It provides essential nutrients and is low in cholesterol and low in fat. And it tastes wonderful.

What is a simple way to get all these healthy benefits? Eat whole wheat bread every day. For your health!




Charlie Nonhof
877-511-8872
cjnonhof@yahoo.com

Visit http://www.everythingbreadshop.com to find bread recipes, bread machines, grain mills, kitchen scales, and toasters.

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Saturday, September 10, 2011

Simple and Pure Flourless Chocolate Cake

I was raised in the fifties between France and Tunisia where my parents had a wheat farm 25 miles west of Tunis. In this bucolic setting I learned that some of the best things in life are simple and pure.

Our bread was baked at the farm in a wood fired oven. The flour, ground by the workers wives, came from the wheat stored in giant concrete bins holding the year's crop. It was milled with a rudimentary mill, composed of two 10 inch diameter gray grinding stones. The bottom one, fixed, had a vertical metal shaft in the middle. The top one had an oversized center hole to accommodate the shaft and allow the grains to be fed between the grinding stones.

The women in large flowing local dresses and traditional silver jewelry would sit down against a wall, her legs spread open and the mill in between, a bag of wheat within hand's reach on each side.

With a small wooden handle attached by a string to the top stone the woman would turn vigorously the top stone with one hand while slowly feeding the grain in with the second. A fine flour would flow onto her dress as the stone turned. I vividly recall her smile, a mixture of pride, joy and anticipation of delicious bread, associated with the sweet nutty smell of the freshly ground flour.

The bread was flat, the size of pita but only thicker. Firing the conical oven with lots of kindling it looked like a volcano in eruption. When it was consumed and had reached the proper temperature, she would wet one side of the bread by sprinkling water with her fingers in a quick flip of the wrist and forcefully slap the bread on the vertical inside part of the cone-shaped "taboun" oven where it would stick to the wall. When baked, the bread would fall by itself in the hot ashes at the bottom of the oven and any left over amber would make a little burn mark on the crust adding extra taste

Knowing how much I loved this bread, our cook's wife, would often bring me a piece, still warm, which I would dip in olive oil from our orchard. It was a simple delight. To this day I relish its taste and memories.

What does this have to do with chocolate cake?

The same universal principles apply. Take the finest pure ingredients (organic butter, eggs and sugar along with organic chocolate), use knowledge and skillfully combine them so that each one compliments the other and does not use short cuts or any unpronounceable ingredient.

In the case of the bread this method is perfectly adapted to the geographic location and the available fuel and resources. The method has been refined and tested over the centuries and results in a perfect harmony of taste and texture. GateauOChocolat also aims to be a symphony of pure, simple ingredients and skillful execution.

Try it and please, let us know what you think.




Emmanuel Roux was born and raised in Tunisia from French parents. In 1961, Roux's family moved back to France. He studied in France, London and Switzerland while serving in the French Navy. Roux also worked in oil research in desolate parts of the Sahara in Algeria, Niger, and Mali.

In 1975 Roux moved to New York. He was hired as the general manager of the Lotos club - an exclusive arts and literature club. Later, he moved to Savannah, Georgia. In 1979, he founded Gaston Dupre Inc. -the first high-end pasta company in the U.S. Gaston Dupre pioneered the concept of flavored gourmet pastas to the American market.

Based on a French dessert discovered in a Parisian restaurant, GateauOChocolat gluten free flourless chocolate cake was laboriously tried, tested, and refined with many dedicated friends who helped craft what has become "Heaven's official chocolate cake!"

More information is available online for GateauOChocolat luxurious and decadent gluten free flourless chocolate cake at http://gateauochocolat.net

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Thursday, September 8, 2011

Trading Wheat - Winning at the Bread and Butter Commodity!

Agricultural commodities has been surging since early 2007, and has remained rather resilient to the turmoil of the financial sectors of today. The United States Stock Exchange GSCI agricultural commodities index rose by 30% on an average, with wheat and rice prices hitting record high level prices as a result of increasing demand and dwindling supplies. In comparison, the US stock market had relatively low returns with the S&P increasing by a mere 7%, while the NASDAQ was up 10% for the year. The huge disparity in performance returns between the agricultural commodities and stocks is a good reminder to investors to value the concept of diversification.

It is a well known fact that commodities and stocks has a negative correlation, which basically means that when the stock market takes a plunge, commodities tend to move in the opposite direction, and vice versa. In these times of financial hardship, stock market worldwide has taken its fair share of beating, and as predicted, the commodities markets has held its grounds. Notably, the most stable commodities are the ones in the agricultural sector, and wheat is one of the more stable futures of today. At current time of writing (Aprio 2009), wheat prices are trading at $5.50 per bushel, and investors are calling wheat the next corn.

The prices traded on Forex affects the price of staple food we purchase daily, and this affect is more far reaching than the price of anything else traded on the market. Wheat can be traded based on futures, very much like any other commodity or agricultural crop, and trading for agricultural produce began before it is even planted, let alone harvested and consumed.

Like all traded commodities, wheat prices are sensitive to many natural occurring systems. Weather and insect infestations heavily changes the prices of wheat on a dizzying day to day basis. Many natural events can also affect the wheat prices, and one of the main ones would be an economically based reason which the country's political situation. These situations can change at a moment's notice, and can severely affect supply and demand, thus causing wheat prices to soar or plunge dramatically.

Many investors who have not taken the time to study this sensitive commodity have taken on massive losses. Wheat market is a highly volatile market. However, being volatile in nature, what futures can be a huge gainer as well! If you plan on trading wheat futures, do study the markets of at least the last 5-10 years to properly understand how the cycles have run, before you put in a large portion of your hard earned cash.




TheInflationist believes in the power of public investing talent and aims to harness its collective talent to benefit readers. We aim to encourage you to nurture, develop and share your investing style with the rest of us. The Inflationist strives to provide objective and transparent Stock Reviews for all investors alike.

Knowledge is power, and in relationship to commodities, we need all the knowledge we can before making a decision in Commodity Trading. Find out more about Making Money in Stocks, Bonds, Forex, Commodities and Agriculture.

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Wednesday, September 7, 2011

What Is Gluten Intolerance?

Gluten intolerance is 4 times more common today than it was in the 1950's and is most likely due to changes in the western diet. Gluten intolerance occurs because the body cannot digest gluten, which is a protein; this causes the immune system to attack the lining of the small intestine causing nausea, abdominal pain and even diarrhea. Gluten is a protein found in wheat, rye and barley. This is commonly called celiac disease and recent research show that they have a four-fold increase in their risk of death. However other grains such as oats, spelt and corn contain gluten, even certain processed foods contain gluten without them labeling it.

Some studies show that one in 33 people have celiac disease, however a diagnosis takes approximately 4 years before they find out they have celiac disease. This increases your risk at developing autoimmune disorders, neurological problems, osteoporosis and cancer. Going undiagnosed can lead to a risk of premature death.

Gluten acts like an adhesive that holds bread and cake together but it interferes with the absorption of the nutrients leaving a lumpy feeling in you gut rather than properly digested food. This gluten becomes undigested and damages the lining of your gut leading to anemia, osteoporosis and other health problems because your gut can't then absorb the nutrients it's meant to such as iron and calcium. It has become more prevalent because our western diet highly relies on grain carbohydrates. The wheat these days is different from the wheat we ate centuries ago; the gluten in the wheat has increased because of hybridization. Wheat was normally mixed with other grains, it's only in the last 200 years that it has been milled into white flour. Our diet these days consists of high-gluten refined grains and is very different to our ancestors.

Diseases it can lead to are:

- Osteoporosis or osteopenia
- Vitamin K deficiency
- Nervous system disease
- Decrease in mental function leading to dementia, ADD, autism, aspergers syndrome, or schizophrenia
- Skin disorders such as dermatitis, eczema, herpetiformis
- Organ disorders
- Anemia
- Infertility, early menopause
- Fatigue
- Depression
- Weight loss or gain

Treatment is a gluten free diet. A blood test can determine if you are gluten intolerant, however I feel that everyone can benefit from avoiding grains. The increase in celiac disease shows that we are not designed to have a diet high in grains especially refined grains. We consume way too much bread, pasta, corn (a grain, not a vegetable). Think about it: most people have toast or cereal for breakfast, sandwich for lunch and then pasta for dinner, that is a grain or wheat with every meal and that needs to be reduced. Also avoid processed foods because of the hidden gluten such as soups, soy sauce, candies (sweets or lollies) and low fat products; they are hidden under labels such as:

- Malts
- Starches
- Hydrolyzed vegetable protein (HVP)
- Texturized vegetable protein (TVP)
- Natural flavoring

It's best to stick to a diet high in vegetables and fresh produce, organic if possible, then to repair the gut wall because of the damage that has occurred and the malnutrition as well, stated previously.

Food not tolerated by gluten intolerance people:

- Wheat
- White flour (such as cakes, bread, biscuits, pastries)
- Rye
- Spelt
- Soy
- Cows products (pasteurized)

Food that's mostly tolerated:

- Any meat and fish product
- Any vegetables and fruits
- All beans except soybeans
- Corn
- All rice products
- Oats
- Buckwheat
- Wheat grass and barley grass
- Millet
- Quinoa
- Amaranth

Treatment to repair the gut lining and then deal with the deficiencies:

- L-Glutamine
- Bentonite clay
- Antioxidants, vitamin A E C, and selenium
- Calcium/magnesium
- Vitamin B




For Health and Wellbeing products or Nutrition and Health information go to her website.

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Tuesday, September 6, 2011

Why Whole Wheat Over White Bread

Introduction

Wheat bread, white bread, which one is better for you and why? Many nutritionist today are strongly suggesting that you replace your white bread intake with whole grain breads. So let's see which one is actually better for you.

The Making Of Bread

The making of bread starts with wheat heads. The wheat head contains bran, germ and endosperm.

Bran - This is the outer layer of the wheat head.
Germ - Inner layer of the wheat head.
Endosperm - In between the bran and the germ is the starchy endosperm.

All three of these parts of the wheat head are nutritional for you.

White Bread

When making white bread, the only part of the wheat head used is the starchy part called the endosperm. By doing this all the good nutrients are removed. Some white breads are "fortified" to put the missing nutrients back in. But this doesn't even come close to the natural vitamins and minerals found in wheat bread.

The significant element missing from this type of bread is fiber. But one slice of white bread also contains almost 250 mg of Omega-6, an essential fatty acid. Our western diet is already too high in Omega-6 and we need to reduce our consumption of sources of Omega-6.

Wheat Bread

Wheat bread uses all parts of the wheat head, which makes it more nutritional than white. Whole wheat bread has much more fiber and more vitamins such as vitamin B-6, vitamin E, and the minerals chromium, zinc and folic acid.

Whole wheat bread appears to have the best source of vitamins and minerals than white bread. But wheat bread made from the whole grain also has Omega-6.

Omega-6

Since we have entered the modern era, our increased consumption of processed foods has increased our absorption of Omega-6. We have about 20 times as much Omega-6 than we need. To much Omega-6 can affect our immune system giving us auto-immune disease.

Conclusion

White bread does not have all the health benefits found in wheat bread. Some of this bread can be found that has been "fortified" but this does not bring white bread even close to the benefits that wheat bread has.

Both types of breads, white and wheat, should be eaten in small amounts because of the amounts of Omega-6 they have in them. To much Omega-6 can affect your immune system causing potential auto-immune diseases which causes the immune system to attack healthy parts of the body.




Walter Chase made a life style change when he was 35. When that happened he started taking supplements, exercising, which included weight lifting and running. Walter started taking Omega - 3 supplements five years ago and has seen many positive benefit. Receive a free e-book all about the benefits of Omega-3, at his web site http://www.goodfattyacids.com/.

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Monday, September 5, 2011

What Wheat Gluten Allergy Vegans Need to Know

If you have any of the major food allergies or sensitivities, you are already well aware of the sometimes difficult choices that you are faced with when selecting products for your meals. For those who are wheat gluten allergy vegans, the choices can be harder. One of the biggest problems to handle is how to remain true to your choice of vegan living and still incorporate that with even more restrictive dietary changes. You will need a vigilant eye when you are shopping for things to eat or cook and your best chances to find the proper items will be when you go to a health food store. Some oriental groceries will also carry products that you can use. As you plan your meals pay careful attention to getting the appropriate amount of nutrition that will keep you healthy.

You have a variety of products that can be incorporated in your diet for at home use. You can still have your pastas, baked goods and tortilla wraps. You only have to be certain that they are made from rice or corn. Some potato and soya flours can also be used with great success. Learning to utilize these products in your daily recipes can be a little tricky at first, because the cooking time and techniques may be a little different. It may take some experimentation but it can be done. One thing in your favor is that the fruits and vegetables you love are still available for you on any of the wheat gluten allergy vegans' diets.

Eating out can be challenging but enjoyable if you choose from among some of the more ethnic restaurants such as Thai, Japanese, Indian and Mexican. You will be able to find vegetable dishes, corn tortillas, brown rice and vegetables at establishments like these. You will still have to avoid most of the breads and sauces at these places, but you will have plenty of other items from which to choose.




If you have a wheat gluten allergy and are vegan you need to network with like minded individuals to share gluten-free vegan recipes, product reviews and more.

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Sunday, September 4, 2011

Why Are There Two Resurrections? Part 3 - Who Are the Tares?

OK, the tares, who are these people, for it would seem they are very easily identified by some people in the parable? How do we know they are very easily identified? Quite simply, because the Lord's parable tells us they will be easily identified, but, of course, with one caveat; you must be one of His brothers or sisters or truly Born Again in order to identify these tares. If you're not, you will not be able to do so. How's that I hear you say; again, quite simply, because the tares are counterfeits and very deceptive counterfeits? Counterfeit money that is printed on the right kind of paper can be very difficult to identify unless you are completely familiar with the real thing. Many Christians have been taught that the tares are discernable weeds growing amongst the wheat, so therefore easily spotted, but that's not true. They are very tricky to identify unless you are 'qualified' to do so, and that's because the tares are also a type of wheat.

In the Greek MSS we find the words "bearded darnels" instead of the word 'tares':

Matthew 13:25 In yet the to-be-down-lounging (to-be-drowsing) the humans came of him the enemy (the Devil) and on-sows (sows-over) bearded-darnels up midst of-the grain and from-came (came-away).

So what are 'bearded darnels'? From Strong's Concordance:

G2215 zizanion dziz-an'-ee-on Of uncertain origin; darnel or false grain: - tares

Bearded darnels are a degenerate type of wheat or grain, a type of wheat that was fine in the beginning; in its original state, but later became bastardised, contaminated or corrupted. Now how familiar does this scenario sound? It should sound very familiar if you are conversant with my other writings. This parable is a forewarning by the Lord Jesus Christ of what Paul later confirms and later warns of in 2 Thessalonians 2:7-11. Here Paul describes this tare phenomenon as the Mystery of Iniquity which was already at work. Please see my article: "The Deluded Condition of Mainstream Christianity" for the details. There is also a second dimension (another duality of Holy Scripture) of the tares as revealed within the spirit realm. These tares were the third of the angels who fell from grace. Like the bearded darnels they were 'good wheat' in the beginning - in their original state, but became corrupted and adulterated, as did Satan the Devil.

Adam Clarke states in his commentary that we are plainly dealing with another seed that takes on all the appearances of the real thing, but in reality it is an imitation; a fake or a phony representation. Notice, too, that we are dealing with bad seed and this issue of bad seed brings into question its origin, which the Lord clearly tells us about in Genesis specifically with regard to Cain and, later on, Canaan. Please see my series of articles: "Did Eve Have Sex With the Devil or Did She Just Eat Some Fruit? - Parts 1 - 4" and also my two articles: "Were Abraham, Isaac and Jacob Jews? Genesis 38: Royal Judahites and the Canaanite Jews - Parts 1-2" The tares are sown, put there deliberately by the Devil himself, amongst the good wheat or those chosen and called by the Father to His Son. The first sowing of this seed took place before the flood when the so called 'sons' of God came and took the daughters of men for their wives - Genesis 6:2. This event culminating in the redeeming of Noah and his family - the only good seed left on the earth at that time.

Adam Clarke also informs us that if this degenerate wheat finds its way into the bread and is consumed it causes dimness to the eyes and vertigo. So here we can plainly see why the tares or bearded darnels have to be separated from the wheat at harvest time and then burned. So what is this damning evidence telling us? It's telling us that there are counterfeit Christians in existence who are sown there by the Devil. These counterfeiters invariably worm their way to the top and preach from pulpits. In turn, their message, because it's a tare message makes their flocks unable to see the Truth through dimness caused to their eyes - Spiritual blindness.

Matt 13:27 So the servants of the householder came and said unto him, Sir, didst not thou sow good seed in thy field? From whence then hath it tares?

Here we can plainly see that the servants of the householder i.e. the disciples of the Lord are asking where the tares come from, for they thought, and quite correctly too, that the Lord had sowed good seed, and of course He had, but, He explains, the Devil had come; and please note "whilst men slept" and sowed his wicked seed amongst the good seed. Now this is just a type of what occurred in the Garden of Eden, for the Devil came surreptitiously and sowed his evil seed within Eve. The Lord, here, is not talking about us going to bed and having a good night's rest, no, He is talking about a very different kind of sleep. This is a sleep of Spiritual indifference 

Let's now copy all the verses in question here so that we can properly analyse what the Lord Jesus Christ was actually saying:

Matt 13:24-30 Another parable put he forth unto them, saying, The kingdom of heaven is likened unto a man which sowed good seed in his field: 25 But while men slept, his enemy came and sowed tares among the wheat, and went his way. 26 But when the blade was sprung up, and brought forth fruit, then appeared the tares also. 27 So the servants of the householder came and said unto him, Sir, didst not thou sow good seed in thy field? from whence then hath it tares? 28 He said unto them, An enemy hath done this. The servants said unto him, Wilt thou then that we go and gather them up? 29 But he said, Nay; lest while ye gather up the tares, ye root up also the wheat with them. 30 Let both grow together until the harvest: and in the time of harvest I will say to the reapers, Gather ye together first the tares, and bind them in bundles to burn them: but gather the wheat into my barn.

Now it could be said that I am like the disciples (the learners) and I am calling for the uprooting of the tares that have now overrun mainstream Christianity, but nothing could be further from the Truth. All I am doing is drawing true sons and daughters of God away from the counterfeit edifice that the bearded darnels now dominate and control. This is the very thing The Lord calls for in Revelation:

Rev 18:4-5 And I heard another voice from heaven, saying, Come out of her, my people, that ye be not partakers of her sins, and that ye receive not of her plagues. 5 For her sins have reached unto heaven, and God hath remembered her iniquities.

Dear brother's and sisters in the Lord Jesus Christ; are you hearing His call and are you listening or are you going to continue living in your sleepy spiritual denial? Are you still living in the futile hope that your fellowship, with its in house ravening wolf or wolves in the pulpit is/are going to repent (change) and give up on its 'salvation by works' non-gospel and tax exempt status - their idolatrous non-tithe homage to Satan's system - some call it a gagging order? Do you want to be a fellow recipient of their plagues and by your association with them, a partaker of their sins!!?? I give you these warnings in love for, notice, the sins of this religious edifice have reached heaven and the Father has remembered all that they have done. Make no mistake they are a stench in His nostrils.

OK, I have digressed, as is my want at times, but there we are, these things need to be said, nay they have to be said, and said out loud if there is to be a major rescuing of the Ecclesia - the called out ones - the Lord's anointed people from Cain's counterfeit church or from Satan's clutches.

OK, after The Lord has spoken this parable His students (the learners) immediately ask Him to explain the meaning:

Matthew 13:37-42 He answered and said unto them, He that soweth the good seed is the Son of man; 38 The field is the world; the good seed are the children of the kingdom; but the tares are the children of the wicked one; 39 The enemy that sowed them is the devil; the harvest is the end of the world; and the reapers are the angels. 40 As therefore the tares are gathered and burned in the fire; so shall it be in the end of this world. 41 The Son of man shall send forth His angels, and they shall gather out of His kingdom all things that offend, and them which do iniquity; 42 And shall cast them into a furnace of fire: there shall be wailing and gnashing of teeth.

First of all we can see that the furnace is not literal, for those who are cast into it are wailing and gnashing their teeth. Real furnaces of fire do not bring forth wailings and teeth gnashings, they might bring forth screams of pain for a very short while, but then complete silence would follow as the immense heat consumed them almost instantly. This means we are dealing here with a place of punishment, not death - a place of no nonsense purging. This means repentance will eventually be forth coming, when they have learned their lessons and understood the severity of their evil demonic crimes.

The next important point here is the term "end of the world" which doesn't mean the end of planet earth or its destruction; it means the end of this age. This, in turn, tells us it's the end of the Devil's rule on this earth; the end of his age through his descendants Cain and Canaan i.e. Cain's world and his system. Let's be clear about this: The New World Order, the Cain/Canaanite Babel/Babylonian/Romish/Popish politico/religious system began in the Garden of Eden with Eve's sin and her demonic offspring Cain. This seed line bridged the flood through Ham and the incestuous blood line of his whore mother Naamah the Cainitess - enter the Canaanites; the Canaanite non-Jews via Shuah and finally the tares.  

Right, I think I will call it a day on this article, as I want to move on to the real nuts and bolts of the second resurrection in part four, so as always, stay with it folks.




Charles Crosby

Please visit my web page: http://yes2truth.com.istemp.com/index.html

Feel free to write if you wish to learn more: yes2graceatgooglemail.com To e-mail, please add '@' in place of 'at' Thank you.

"By 2020 there will be a One-World government" - "Biological evolution is too slow for the human species. Over the next few decades it's going to be left in the dust" - Ray Kurzweil

Psalms 2:1-4 Why do the heathen rage, and the people imagine a vain thing? 2 The kings of the earth set themselves, and the rulers take counsel together, against the LORD, and against His Anointed, saying, 3 Let us break their bands asunder, and cast away their cords from us. 4 He that sitteth in the heavens shall laugh: the Lord shall have them in derision.

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Saturday, September 3, 2011

Crohn's Disease Diet - Is Eating Wheat an Issue for Crohn's Disease?

If you include wheat as part of your Crohn's disease diet it can be an issue, this is especially true when you have an allergy to gluten or wheat. Many people around the world do have trouble with digesting wheat and other grains that have high levels of gluten.

A reason people can have issues with gluten and other high gluten grains is that they are not part of our ideal diet your body is designed to digest. There are many people without Crohn's that can eat gluten or wheat with no obvious issues, but it can rob them of their true energy and vitality as their body works to make sure all the gluten/grains are removed before any damage is caused to the body.

Having a diet that is high in glutinous grains can be an issue when you have Crohn's, especially if you have a bad allergy to gluten. When you have Crohn's Disease there can be a problem with digesting gluten containing grains. Having a blood test to see if you have a gluten allergy can tell you if wheat is an issue for you.  

I used to eat wheat and other high gluten products for a long time as part of my Crohn's Disease diet before I knew they were a problem for me and that I had an allergy to them, using Prednisone for many years didn't help either. Prednisone can be a large factor when food allergies are concerned especially when taken over a long period of time.

Foods that you eat a lot of or consume them often can be a candidate for food allergies when long term Prednisone is involved. I did find out eventually it would be good for me to remove wheat and gluten from my diet as it was a factor that was stopping me regaining my health. I was reacting to wheat and some other grains which were making my Crohn's Disease symptoms worse.

Is Wheat and High Gluten Grains Part of the Natural Human Diet?

Modern humans or Homo sapiens have been roaming about for around 100,000 years and our digestive systems are the same today as they were back then. Grains were not part of our ancestor's diet because grains require processing so they can be eaten and our early ancestors didn't have the technology to do that.

The new types of grains are not good for digestion because they have been cross breed to make the gluten levels higher, so bread makers can make bread that is more soft and fluffy than bread that was made with the older breeds of grain.

Old varieties of grain with lower gluten levels are far easier to digest than the new cross breed grains that have much higher gluten levels. This is one possible reason for more cases of gluten and grain intolerance in recent times, as the grains that are being used today contain so much more gluten than in the past.

If you have Crohn's Disease eliminating grains from your diet can be beneficial, but there is still choice if you want to have grains in your diet even if you are sensitive to gluten. If you have a very bad allergy to gluten then these grains may be no good for you, seek the appropriate health professional who helps you with diet before adding them to avoid adverse reactions.

Some options may include in your Crohn's Disease diet are grains like rice, millet, quinoa, oats, and barley to name a few. These grains still can have some gluten in them so be smart and check with your health professional or doctor to see if they will be good for you. Having a blood test to see if you are sensitive to gluten, wheat and other grains is a good way to eliminate which ones will be an issue for you.




To find out more about Crohn's Disease and Diet and healing Crohn's Disease naturally go to http://www.HealCrohnsNow.com/get-free-special-report.html Be sure to sign up and get your free subscription to the HealCrohnsNow.com Newsletter as well as your free special report 'Top 10 Tips On How To Heal Crohn's Disease' valued at $47.

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Friday, September 2, 2011

Health Benefits to Baking Your Own Whole Wheat Bread

I think one of the greatest benefits received by baking your own whole wheat bread is the long term health benefits you reap. When you bake whole wheat bread you control every ingredient put into it. No artificial sweeteners, emulsifiers, no bleached then enriched flour and no other unnecessary additives that take away from the health of the bread.

To see for yourself what I'm talking about, go get a loaf of bread that you've bought from the store, now read the ingredient list and google all of the really long words that don't sound like natural ingredients. You will be shocked at what you discover.

For example, the ingredient "monoglycerides," found in almost every store bought bread, is actually hydrogenated oil/fat otherwise known as trans fat. Hydrogenated oil is oil saturated with hydrogen at a high temperature. This creates tight bonds with the hydrogen which allows it to remain semisolid at room temperature and increases shelf life drastically by delaying rancidity. What allows it to be solid is how tightly the molecules of the fat bond to each other. In your blood stream this means the fat clumps to itself much easier and clogs your veins much easier.

This is why hydrogenated oils and trans fats have been labeled "the silent killer" because they dramatically increase the risk of coronary heart disease. The bread manufacturers try to be sneaky and put monoglycerides in the list of ingredients in place of hydrogenated oils to fool you. You could look at the nutrition panel on the same loaf of bread with the ingredient monoglycerides and under trans fats it will list zero grams. This is because under FDA regulations if the serving contains less than 0.5 grams of trans fat, the package is free to say it has zero.

But lets say you eat four slices of bread (with each serving containing 0.4 grams of trans fat) then you just consumed 1.6 grams of trans fat, despite the fact that the nutrition panel on your bread claims that it has zero grams of trans fat per serving.

You can't trust store bought bread, it's that simple. The bread manufacturing companies do what they can to save money in production of the bread but in the long run it costs you your health. The only solution that I've found is to bake your own bread. This isn't as complicated as it sounds, it's actually very easy once you learn how.

My favorite bread to bake is whole wheat bread because it's so heart healthy and you get so many vitamins and minerals from it. If the whole wheat bread is made correctly you also get a really amazing tasting bread that can put store bought imitations to shame. I call them imitations because a lot of bread manufacturers actually use white flour to make "whole wheat" bread and then color it with caramel to make it look authentic. So again check ingredients on your bread. If the bread has unbleached enriched flour as the first ingredient you could actually be buying white bread disguised as whole wheat bread, look for caramel coloring in the ingredients list as well to prove this.

Other ingredients to watch out for:

Calcium sulfate: This is also known as plaster of Paris, this additive is used as a dough conditioner and firming agent. As it absorbs moisture and hardens quickly, one caution is that it can cause intestinal obstruction. It is banned in some countries.

Calcium propionate: This additive is used as a mold inhibitor but may be linked to migraines.

So do yourself a favor and start baking your own bread. It's probably one of the greatest health choices you can make.




Beth Scott is the author of The Ultimate Whole Wheat Bread Baking Guide. For more information visit her Easy Bread Baking website now.

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