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Vitamin D


quoteleft Dark skinned people, older individuals and those who are overweight or obese; tend to have much lower levels of vitamin D in their body. quoteright

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If we decide to go on fast and we don’t eat anything for a week, then we would probably feel hungry, little thinner and maybe weak. But if we deprive ourself of a sleep for seven days, we won’t be able to function at all...If we try to guess which activity is so important for us that we devote almost one-third of our time for it, probably the first things that come to our mind are...
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Kitchen secrets/Cooking tips

Weighing Cucumbers

Even when seeded, cucumbers can give off a lot of liquid and make dressings too watery. For this reason, we think it's a good idea to salt and weigh the cucumber before dressing them . 1.Place seeded cucumber halves flat-side down on a work surface and slice them on the diagonal into 1/4 inch-thick pieces. 2.Toss the cucumbers with salt (1 teaspoon for every cucumber) in a colander. To help extract as much liquid as possible, weigh the cucumber.To apply the weight evenly, fill a gallon-sized zipper-lock bag with water and seal tightly. Place the bag over the cucumbers in the colander. Let the cucumber drain for a least 1 hour, preferably for 3 hours. There's no need to rinse off the salt; just make sure not to add salt to the dressing.

Green Eating
Defining "Organic"

Organic animal products — meat, poultry, eggs, and dairy foods — come from animals that are fed 100% organic feed products, receive no antibiotics or growth hormones, and have access to the outdoors.

Why engineers don’t write cook book

Ingredients: 1. 532.35 cm3 gluten 2. 4.9 cm3 NaHCO3 3. 4.9 cm3 refined halite 4. 236.6 cm3 partially hydrogenated tallow triglyceride 5. 177.45 cm3 crystalline C12H22O11 6. 177.45 cm3 unrefined C12H22O11 7. 4.9 cm3 methyl ether of protocatechuic aldehyde 8. Two calcium carbonate-encapsulated avian albumen-coated protein 9. 473.2 cm3 theobroma cacao 10. 236.6 cm3 de-encapsulated legume meats (sieve size #10) Method: To a 2-L jacketed round reactor vessel (reactor #1) with an overall heat transfer coefficient of about 100 Btu/F-ft2-hr, add ingredients one, two and three with constant agitation. In a second 2-L reactor vessel with a radial flow impeller operating at 100 rpm, add ingredients four, five, six, and seven until the mixture is homogenous. To reactor #2, add ingredient eight, followed by three equal volumes of the homogenous mixture in reactor #1. Additionally, add ingredient nine and ten slowly, with constant agitation. Care must be taken at this point in the reaction to control any temperature rise that may be the result of an exothermic reaction. Using a screw extrude attached to a #4 nebulizer, place the mixture piece-meal on a 316SS sheet (300 x 600 mm). Heat in a 460K oven for a period of time that is in agreement with Frank & Johnston’s first order rate expression (see JACOS, 21, 55), or until golden brown. Once the reaction is complete, place the sheet on a 25C heat-transfer table, allowing the product to come to equilibrium.

Disclaimer: This is an informative site. Take advice from health professional before following health related guidelines given on food2goodhealth.com