lionwall08-blog

[lionwall08-blog]

candy pork

What’s in a cooking repertoire? Is it basics, like how to make rice and a go-to method for roasting chicken? Is it your family’s classics, like a plum cake or the roast a cousin makes on Christmas Eve? Is it a collection of durable, flexible recipes that might be the last you ever need? I’ve been thinking about this since getting Jessica Battiliana’s first cookbook, Repertoire, this spring. I loved the concept immediately: the recipes she relies on most — not demanding but rewarding; not fancy, but special. There are recipes for parmesan chicken cutlets, meatballs, and a simplified eggplant parmesan; chicken tortilla soup, pretzel rolls, and corn fritters. There’s a recipe for the thing that most quickly went into my repertoire — a negroni (although I made it boulevardier-style) and potato chips (spoiler: they’re from a bag) — and birthday cakes too. But it was this candy pork that I couldn’t forget about, and I’m so glad I chose it, well, second.

[I wondered what my cooking repertoire would look like but realized with 1200 recipes in the archives and 105 in each of my cookbooks, it’s probably a little late for that, as I could never choose, although I did my best here.]

Battilana is a food columnist for the San Francisco Chronicle but also works on cookbooks, such as the incredible Vietnamese Home Cooking book (we made the pho here) from Charles Phan. From Phan, she learned about Vietnamese-style caramel sauces laced with Thai chilies, ginger, garlic, and shallots. At his restaurant, The Slanted Door, it’s applied to clay-pot chicken but in Repertoire it’s used to braise chunks of pork shoulder and it’s one of the best things I’ve made this year. [Her kids call it candy pork because kids know: nobody can resist candy.]

There are so many things I like about it: a more salty-than-sweet sauce that’s glossy and dark, the short ingredient list that’s still wildly complex with flavor, the fact that it cooks so much faster than a full pork shoulder, and you can use the braising time to have fun with sides, like rice, and vegetables, or, I don’t know, snack on a negroni and potato chips, right? It was kid-friendly and the leftovers were perfect, which means it’s real life friendly too. And with a name like candy pork, how could you not want to make on the rainy, cold pre-Halloween weekend we have ahead?

Some news! Speaking of kid-friendly… This month I start as columnist for Bon Appetít, with a focus on cooking for kids without descending into a steady diet of halved grapes and chicken nuggets (although I, in fact, adore chicken nuggets). It’s called “Picky Eaters Club” and the first column is in the November issue, on newsstands now, and online right here. The recipe is for a hearty dinner strata with heaps of mushrooms, kale, and leeks bound with cubes of sourdough (I prefer whole wheat, if you can find it), eggs, and cheese, glorious cheese (which seals the deal) and I hope you love it as much as we do.

Previously

One year ago: Sausage and Potato Roast with Arugula and Bakery-Style Butter Cookies Two years ago: Russian Honey Cake and Pumpkin Bread Three years ago: Cannoli Pound Cake and The Broccoli Roast Four years ago: Better Chocolate Babka and Fall-Toush Salad Five years ago: Purple Plum Torte and Lazy Pizza Dough + Favorite Margherita Pizza Six years ago: (Quick) Chicken Noodle Soup and Pancetta, White Bean, and Swiss Chard Pot Pies Seven years ago: Pear, Cranberry and Gingersnap Crumble Eight years ago: Roasted Eggplant Soup and Apple and Cheddar Scones Nine years ago: Breakfast Apple Granola Crisp and Jalapeno Cheddar Scones Ten years ago: Beef, Leek and Barley Soup and My Family’s Noodle Kugel Eleven years ago: Butternut Squash and Caramelized Onion Galette and Pumpkin Bread Pudding [New!] Twelve years ago: Winter Squash Soup with Gruyere Croutons

And for the other side of the world: Six Months Ago: Crispy Tofu Pad Thai 1.5 Years Ago: Granola Bark 2.5 Years Ago: Carrot Tahini Muffins 3.5 Years Ago: Carrot Graham Layer Cake, Wild Mushroom Pate, and Why You Should Always Toast Your Nuts 4.5 Years Ago: Baked Eggs with Spinach and Mushrooms

Candy Pork

Servings: 6 to 8

Time: 2hr 30mins

Source: Repertoire

Print

Don’t be intimidated by the word caramel — Battilana’s instructions are perfect, and it’s a cinch.

8 ounces palm sugar, finely chopped, or 1 cup dark brown sugar

3/4 cup fish sauce

3 tablespoons canola or another neutral oil

4 pounds boneless pork shoulder, cut into 2-inch-by-3-inch chunks

Kosher salt and freshly ground black pepper

1 cup thinly sliced shallots

1 (2-inch-by-1-inch) piece fresh ginger, peeled and julienned

2 cloves garlic, peeled and crushed

2 to 3 Thai chilies (or 1 serrano), stemmed and thinly sliced

3 cups coconut water

Put the palm or brown sugar in a medium heavy-bottomed saucepan over medium-low heat. Cook until the sugar melts, about 8 to 10 minutes, stirring frequently so the sugar doesn’t scorch. When the sugar is smooth and completely melted, remove the pan from the heat and slowly stir in the fish sauce. The mixture may seize; if it does, return it to low heat and continue stirring until smooth.

Heat your oven to 300°F.

In a large Dutch oven over high heat — I use this pot for this, and most braises, although it exists at many lower price points — heat the canola oil. Season the pork pieces on all sides with salt and pepper. When the oil is hot, add some of the pieces of pork and sear until well browned on all sides, estimated at 8 minutes, but this part took me muh longer. Transfer to a rimmed baking sheet and repeat with the remaining pork.

When all the pork has been browned, reduce the heat to medium and add the shallots. Cook, stirring, until the shallots are softened, about 2 minutes, then add the ginger, garlic, and chilies and cook 1 minute more.

Return the pork and any accumulated juices to the pot and add the caramel sauce and coconut water. The pieces of meat should poke up above the level of the liquid; if they’re completely submerged, transfer the meat and liquid to a different pot. Bring to a boil, then reduce the heat so the liquid is simmering. Cover the pot and transfer to the oven.

After 15 minutes of cooking, peek under the lid to check that the liquid is simmering gently. If it’s bubbling very vigorously, reduce the oven temperature to 275°F for the remaining cooking time. Cook the pork with the lid back on for 70 minutes—the meat should be tender but not falling apart. Uncover the pot and continue cooking for 30 minutes more, until the exposed bits of pork are caramelized and the meat is tender that a chunk can easily be pulled back with a fork, as you hope it will on your plate. Remove from the oven and serve with rice.

[We also had some yellow wax beans (trimmed, cooked for 2 minutes, plunged in ice water, then drained), carrots (I cut them with a julienne peeler and doused them with a a couple glugs of rice vinegar, an equal amount of water, plus sugar and salt to taste and let them sit in the fridge and lightly pickle until the pork was done and up to two days, then drizzled it with a little toasted sesame oil before eating) and I put extra sliced scallions and chiles on the side so the adults who like them could add them to their plates to taste.]

Source: https://smittenkitchen.com/2018/10/candy-pork/

[lionwall08-blog]

A roundup of articles on the infant formula industry

DairyReporter.com is another one of those industry newsletters I so enjoy reading.  This particular article is a roundup of articles on the infant formula industry.

Special Edition: Infant nutrition

The field of infant nutrition is a constantly evolving one, as new ingredients are constantly being added to provide greater benefits, and products are being developed to more closely approximate breast milk for those unable to breast feed. In this special edition, DairyReporter takes a look at some recent innovation in the infant nutrition space.

DSM puts early childhood nutrition on display at IFT:  DSM Ingredients of the Netherlands showcased its products for all stages of life at the 2019 IFT show in New Orleans last week. Preconception, pregnancy, nursing, infants, toddlers and kids all fit into its portfolio of food and beverage ingredients… Read

Chicory root fiber in the infant nutrition industry: Functional ingredient supplier BENEO offers products derived from chicory roots, beet sugar, rice and wheat… Read

Liquid addition for IBC blending: Matcon has launched its Liquid Addition System to expand the range of the Intermediate Bulk Container (IBC) tumble blender for industries that need to be able to add liquids into a wide range of powder recipe mixes in a contained and efficient manner… Read

Nestlé files patent on age-tailored infant formulas to curb later-life obesity, disease risk: Nestlé has developed six age-tailored infant formulas to prevent sub-optimal body composition in early-life that aim to reduce obesity, cardiovascular disease and metabolic disorder risk later in life… Read

Awareness of MFGM growing: More pregnant women are familiar with the milk fat globule membrane (MFGM), a nutritional component naturally occurring in breast milk. It’s now being used as an ingredient in infant formula to “close the gap further between breast milk and formula.”.. Read

Infant formula in India: FSSAI proposes regulations for products with special medical purposes:  The Food Safety and Standards Authority of India (FSSAI) has issued a notification on a draft regulation for infant nutrition safety standards, calling for industry stakeholders to submit their comments… Read

Nestlé seeks to lower minimum protein content in Australia and New Zealand follow-on formula:  Nestlé has applied to Food Standards Australia New Zealand (FSANZ) to reduce the minimum protein requirement for milk-based follow-on formula in the Australia and New Zealand Food Standards Code… Read

Dairy Dialog podcast 32: Advanced Lipids, Prinova and Glanbia:  This week’s Dairy Dialog podcast is based around some of the companies attending Vitafoods in Geneva last week… Listen now  

Moo-ving into udder markets: Bubs to continue goat milk formula innovation amid Fonterra cow milk collaboration:  A supply agreement with Fonterra will see Bubs Australia venture into the cow’s milk infant formula space, though the firm has stressed that it will continue to innovate across its core range of goat’s milk products… Read  

ESI Nutrition’s infant nutrition powders now approved for export to China:  ESI Nutrition, a division of French dairy cooperative Laïta, has received approval from Chinese authorities (GACG – General Administration of Customs of the People’s Republic of China) allowing it to produce infant formulas in powder for China at its new industrial site, Laiterie Nouvelle de l’Argenon… Read  

EFSA deem protein isolates safe for extended use in infant formula and supplements:  The European Food and Safety Authority’s (EFSA) Panel on Nutrition, Novel Foods and Food Allergens (NDA) concludes that whey basic protein isolates are safe under new proposed conditions of use… Read

Breastfeeding, anyone?

Source: https://www.foodpolitics.com/2019/07/a-roundup-of-articles-on-the-infant-formula-industry/

[lionwall08-blog]

Jim Mann’s new study: are high fat diets really dangerous, or is soybean oil toxic?

We were surprised to hear this Radio New Zealand interview with Jim Mann regarding a Chinese study he co-authored.[1] In it he predicts various terrible things for people eating LCHF diets, which we think is out of line and not supported by the study.

In fact, the LCHF and Paleo community have been warning about exactly the type of diet that was used in the study – high in energy from soybean oil, rice, and wheat – for years, and Jim Mann’s crowd have attacked us for that, while the NZ Ministry of Health and Heart Foundation they advise has actively promoted such a diet. So it’s ironic that, as soon as we’re proved right, this is presented as evidence against our own, quite different advice – rather than being acknowledged as the humbling result it is for those supporting the current guidelines.

Professor Jim Mann of Otago University Department of Human Nutrition and Medicine

“Of particular interest was what happened to the bacterial flora of the gut, the microbiome underwent radical changes in these three different groups. The low fat group had a bacterial profile which was compatible with low risk of a number of western diseases: heart disease and cancer. The high fat group had a very different profile of bacteria in their gut, one more compatible with an increased risk of bowel cancer and also a much higher risk of inflammation leading to cardiovascular disease, heart disease and possibly diabetes,” Prof Mann says. The results, he says, were pretty “pretty scary.” “It’s a strong message for what is happening in China, but I believe also a strong message for New Zealand and other similar countries where at least some people believe there are benefits to a high fat diet.” All three groups had consistent and similar intake of vegetables, he says. “A lot of people have argued you can have a high fat diet as long as you have a lot of veggies, I think that’s a serious misapprehension. If you are having a really high fat diet you’re not going to get a high fibre diet at the level of fibre that will be protective against these diseases.”

So what was the study?

“In a 6-month randomised controlled-feeding trial, 217 healthy young adults (aged 18–35 years; body mass index <28 kg/m2; 52% women) who completed the whole trial were included. All the foods were provided during the intervention period. The three isocaloric diets were: a lower-fat diet (fat 20% energy), a moderate-fat diet (fat 30% energy) and a higher-fat diet (fat 40% energy). The effects of the dietary interventions on the gut microbiota, faecal metabolomics and plasma inflammatory factors were investigated.”

The most important part of the paper is this statement:

Notably, the predicted lipopolysaccharide biosynthesis and arachidonic acid metabolism pathways were also increased in response to the higher-fat diet. Lipopolysaccharide is known to induce the release of arachidonic acid and its inflammation-involving metabolites, such as prostaglandins, thromboxane and leukotrienes. It should be noted that the intake of polyunsaturated fatty acids (PUFAs) was relatively high in the higher-fat diet group (24% of total energy) owing to exclusive use of soybean oil, which is rich in n-6 PUFA. A higher intake of n-6 PUFA has been reported to have proinflammatory effects.

In the interview, host Jessie Mulligan, who is a chef and knows his oils, does a great job of extracting this part of the story from Prof Mann. The n-6 (omega-6) PUFA in soy and other seed oils is linoleic acid; linoleic acid is the precursor of arachidonic acid (AA) and high levels drive AA synthesis. Lipopolysaccharide is also known as endotoxin and is a product of gram-negative bacteria that stimulates an immune response if it enters the bloodstream; a little endotoxin seems to be beneficial, but a lot can drive inflammatory diseases by activating the TLR4 receptor on immune cells.[2]

Now, the traditional Chinese diet varies across regions so that it is hard to generalise, but the low fat Southern version looks like this – lots of green and coloured vegetables ( a very wide diversity, not just a large quantity), nose-to-tail meat (mostly pork and chicken), eggs, legumes, and white rice. Though low in fat, it can be relatively high in cholesterol due to the use of organ meats. Cooking can be by steaming, or stir-frying using small amounts of various oils. The dietary transition has seen more deep-frying in oils and the use of more oils in processed foods. Most of this is soybean oil (the majority of the soy grown in the former Amazon rainforest is now exported to China where it is used to make oil and soy protein, some of which is no doubt exported to NZ and the Pacific).

The equivalent of a 40% seed oil diet in NZ would be deep fried meals from KFC, plus Best Foods mayonnaise – popular foods in the more deprived areas of NZ.

Now, why would a high fat diet be bad for the microbiome? A moment’s thought will show that this doesn’t make sense as a generalisation. The microbiome is established in infancy, starting with birth when bacteria are transferred from the mother. The diet in infancy for mammals is, by definition, milk, a food always high in saturated fat and low in polyunsaturated fat. At day 16, human breast milk is 54% fat; of this fat 44.6% is saturated, 37.6% is monounsaturated, 14.6% is polyunsaturated omega-6 and 3.1% is omega-3.[3] in hunter-gatherer populations without access to seed oils the omega-6 content is lower – e.g. 10% in the Tsimane of Bolivia vs 18% in the population of Cincinnati, USA.[4]

Breast milk contains small amounts of soluble fibre, and lactose which lactobacillus can ferment but which is mostly absorbed and used for energy and growth. However – lactobacillus also metabolise saturated fats. And some lactobacillus species make saturated fats that many other bacteria rely on between meals – these are the odd-chain fatty acids, C15 and C17, which you’ll find in dairy, beef, and lamb fat, but other dietary saturated fats can substitute for C15 and C17 when their production is disrupted by alcohol.[5]

Supplementation of saturated long-chain fatty acids maintains intestinal eubiosis* and reduces ethanol-induced liver injury in mice. (*Eubiotics (Greek eu = good/healthy, bios = life) is the science of hygienic/healthy living. The term is used in the feed industry where it refers to a healthy balance of the microbiota in the gastrointestinal tract.)

And really, this should be obvious – if you buy yoghurt, the original probiotic food, you will only find two types to choose from – that made from milk (the animal food highest in saturated fat), and the vegan yoghurt made from coconut (the plant food highest in saturated fat).

Don’t blame the butter for what the soyabean did.

It has been known since 1945 that polyunsaturated fatty acids are toxic to lactobacillus and other gram-positive bacteria.[6] In the China trial, the high soybean diet decreased levels of the gram-positive bacteria, Faecalibacterium, and increased levels of the gram-negative bacteria Bacteroides and Alistipes.[1]  A 2018 review [7] stated that:

Linoleic acid and the other two major unsaturated FAs in SBO, oleic acid (18:1), and alpha-linolenic acid (18:3), are known to be bacteriostatic and/or bactericidal to small intestinal bacteria as non-esterified (free) fatty acids in vitro at concentrations found in the small intestine (Kabara et al., 1972; Kankaanpää et al., 2001; Kodicek, 1945; Nieman, 1954). The primary modes of killing include permeabilization of cell membranes (Greenway and Dyke, 1979) and interference with FA metabolism (Zheng et al., 2005). Affected microbes are predominantly Gram-positive bacteria including the genus Lactobacillus (Nieman, 1954). Lactobacilli are particularly important as they are considered beneficial members of the human small intestine (Walsh et al., 2008; Walter et al., 2007; Walter et al., 2011). They have been shown to be growth inhibited by the specific FAs present in SBO (Boyaval et al., 1995; De Weirdt et al., 2013; Jenkins and Courtney, 2003; Jiang et al., 1998; Kabara et al., 1972; Kankaanpää et al., 2001; Kodicek, 1945; Raychowdhury et al., 1985). It is interesting to note that the human-associated L. reuteri underwent a population bottleneck that coincides with the increase in SBO consumption in the U.S. and is far less prevalent than it was in the past (Walter et al., 2011).  In the 1960’s and 1970’s prior to the emergence of SBO as a major dietary fat source, L. reuteri was recovered from the intestinal tract of 50% of subjects surveyed and was considered a dominant Lactobacillus species of the human gut (Reuter, 2001). Today, however, it is found in less than 10% of humans in the USA and Europe (Molin et al., 1993; Qin et al., 2010; Walter et al., 2011), yet it is present at a reported 100% prevalence in rural Papua New Guineans (Martínez et al., 2015).

Yet the paper Jim Mann co-authored cites none of this research. There is only one reference in it (46) to the possibility that a high omega-6 intake can be inflammatory,  and this review does not mention the effect on the microbiome – despite being written by microbiologists.

This sort of thing is all-too common – a lack of curiosity in nutrition research. To plan an experiment like the Chinese soybean oil trial takes years. If you’re planning to feed an unusual amount of linoleic acid – 24% of energy – to people and measure its effects on the microbiome, why are you not curious enough to search for the evidence about the effect of linoleic acid on the microbiome? If you think more fat is bad fat, whatever its composition, you might miss this step. It’s possible that reference 46 and the comment about linoleic acid was added by a reviewer and was not even part of the paper as originally submitted. Or, it might have been included by Jim Mann, who is not a complete fool and who has long been exposed to Paleo arguments about omega-6, but went over the heads of his coauthors, the microbiologists.

So the microbiome results are no surprise to us (though predicting disease from the microbiome at our present stage of knowledge would be about as reliable as predicting it from tea leaves or tarot cards, gram-positive lactobacillus and bifidus probiotics have been well-tested and are for example associated with a reduction in rehospitalization for mania in bipolar disorder, HR 0.26, 95% confidence interval [CI] 0.10, .69; P = .007)[8]. But what is surprising, and should have surprised Jim Mann, is that LDL cholesterol did not go down on the high-PUFA diet. After all, the effect of PUFA on cholesterol has been the excuse for promoting these oils. There is increasing doubt about whether the effects of fat (amount or type) on LDL cholesterol counts has any important influence on CVD risk in the first place, but the news that soybean oil has no effect on LDL in a real world experiment means that there is no longer any rationale for recommending it.

So come on. This isn’t good interpretation of the results. The results of this high-soybean oil study say nothing about the effects of high fat diets when those fats are traditional fats that are not toxic to beneficial bacteria. The results of this study, where more energy came from carbs (mainly wheat and rice) than from fat, can say nothing about LCHF diets where wheat and rice are avoided or limited. Jim Mann’s comments about “the level of fibre that will be protective against these diseases” are based on epidemiology where very high levels of fibre are associated, not with IBD as in the real world, but with protection against all sorts of diseases. But we have news for him – very high levels of linoleic acid were also protective in epidemiology. Just not in the real world. The majority of associational results discovered in epidemiology are not borne out by later experiments, because associational epidemiology is inherently inaccurate, and can reflect the bias of epidemiologists, who are today also influencers of the populations they study.[9]

References

[1] Wan Y, Wang F, Yuan J, et al Effects of dietary fat on gut microbiota and faecal metabolites, and their relationship with cardiometabolic risk factors: a 6-month randomised controlled-feeding trial. Gut Published Online First: 19 February 2019. doi: 10.1136/gutjnl-2018-317609

[2] Marshall JC. Lipopolysaccharide: an endotoxin or an exogenous hormone? Clin Infect Dis. 2005 Nov 15;41 Suppl 7:S470-80. https://academic.oup.com/cid/article/41/Supplement_7/S470/666706

[3] Jensen RG. Lipids in human milk. Lipids 1999 Dec;34(12):1243–71. http://pmid.us/10652985

[4] Martin MA, Lassek WD, Gaulin SJ, et al. Fatty acid composition in the mature milk of Bolivian forager-horticulturalists: controlled comparisons with a US sample. Matern Child Nutr. 2012;8(3):404-18. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3851016/

[5] Chen P, Torralba M, Tan J, et al. Supplementation of saturated long-chain fatty acids maintains intestinal eubiosis and reduces ethanol-induced liver injury in mice. Gastroenterology. 2014;148(1):203-214.e16.

[6] Kodicek E. The effect of unsaturated fatty acids on Lactobacillus helveticus and other Gram-positive micro-organisms. Biochem J. 1945;39(1):78-85.

[7] Di Rienzi SC, Jacobson J, Kennedy EA, et al. Resilience of small intestinal beneficial bacteria to the toxicity of soybean oil fatty acids. Elife. 2018;7:e32581. Published 2018 Mar 27. doi:10.7554/eLife.32581

[8] Dickerson F, Adamos M, Katsafanas E. Adjunctive probiotic microorganisms to prevent rehospitalization in patients with acute mania: A randomized controlled trial. Bipolar Disord. 2018 Nov;20(7):614-621. doi: 10.1111/bdi.12652. Epub 2018 Apr 25.

[9] Ioannidis JPA. The Challenge of Reforming Nutritional Epidemiologic Research. JAMA. 2018;320(10):969–970. doi:10.1001/jama.2018.11025

Source: https://profgrant.com/2019/02/25/jim-manns-new-study-are-high-fat-diets-really-dangerous-or-is-soybean-oil-toxic/

[lionwall08-blog]

TEST-25- INSIGHTS IAS REVISION PLAN FOR PRELIMS 2019 – DAILY REVISION TESTS: 08 April 2019

Consider the following statements

1.The Mines and Minerals (Development & Regulation) Amendment Act, 2015, mandated the setting up of District Mineral Foundations (DMFs) in all districts in the country affected by mining related operations.

2.At least 60% of Pradhan Mantri Khanij Kshetra Kalyan Yojana (PMKKY) to be utilized for drinking water supply, health careEducation etc.

     3.Pradhan Mantri Khanij Kshetra Kalyan Yojana (PMKKY) considers families effected by mining as ‘affected family’ defined under Right to Fair Compensation and Transparency in Land Acquisition, Rehabilitation and Resettlement Act, 2013

Which of the statements given above is/are correct?

Source: https://www.insightsonindia.com/2019/04/08/test-25-insights-ias-revision-plan-for-prelims-2019-daily-revision-tests-08-april-2019/

[lionwall08-blog]

TEST-26- INSIGHTS IAS REVISION PLAN FOR PRELIMS 2019 – DAILY REVISION TESTS: 09 April 2019

Welcome to Insights IAS Revision Plan for UPSC Civil Services Preliminary Exam – 2019.

If you are wondering why these questions are posted, please refer to the detailed Timetable provided HERE.

These questions are carefully framed to help you improve various skills and knowledge necessary to face uncertain, unpredictable and difficult questions in real prelims exam. This test is NOT about your scores. It’s about an opportunity to make mistakes and learn from these mistakes now itself. Also, these tests are NOT meant to give you EXPECTED questions for the upcoming prelims. So, don’t judge these questions unless there is an error (factual or typo) in these questions. To do really well in these small tests, REVISION is the KEY. Do follow our Revision Timetable religiously. It WILL help you clear Prelims – 2019. 

Once you give this test, please POST your scores in the comment box. Also post how you could tackle certain questions – like, based on what logic or skill. This will help people who have trouble eliminating wrong options get a chance to learn from your expertise.

Wish you Good Luck! 🙂

Source: https://www.insightsonindia.com/2019/04/09/test-26-insights-ias-revision-plan-for-prelims-2019-daily-revision-tests-09-april-2019/

[lionwall08-blog]

Here's Exactly When You Should Start Taking Prenatal Vitamins Before Trying to Conceive - POPSUGAR

When planning for a baby, you probably do a ton of research about the early steps you need to take to maximize your chances at getting pregnant. From exercising to eating nutritious food to staring acupuncture, it's totally normal to want your body to be healthy and strong for your future baby. And one thing many women do to ensure this is by taking prenatal vitamins. But exactly when should you start taking them?

POPSUGAR spoke with Dr. Zaher Merhi, director of Research and Development at IVF Technologies at New Hope, and he recommended that prenatal vitamins should be taken "at least one month before getting pregnant." The CDC, or Center for Disease Control and Prevention, recommends this time frame as well. Dr. Zaher explained that one of the reasons it's important to take your prenatal vitamins before actually getting pregnant is because of the folic acid component within the vitamin: "Folic acid lowers the chances of having a Neural Tube Defect — which can create several problems with the brain and spine of the unborn baby." So getting the vitamin in your system for at least one month prior to getting pregnant is vital.

Just remember to talk to your doctor, and find a prenatal vitamin that works for you. By giving your body the nutrients it needs to conceive, you're also giving your baby the same benefits, too.

Source: https://www.popsugar.com/moms/When-Should-You-Start-Taking-Prenatal-Vitamins-45641090

[lionwall08-blog]

What Diet Pills Did Georgina Chapman Use?

Georgina Chapman is an actress and fashion designer from the U.K. She had started her modeling career in her early 20’s where she starred in commercials for a shampoo company. In 2001, after graduating Wimbledon School of Art, Georgina also started her career as a fashion model, however, she then found her way into the entertainment industry. She began getting numerous roles for TV shows and films. Fans have been loving her after she appeared as a judge on the popular series Project Runway and she has been a judge on the show since 2012. One of the things that has remained consistent throughout her time being a judge is her amazing figure.

It has left fans wondering exactly how Georgina manages to effortlessly keep a slim body. We were also intrigued and so we decided to carry out some of our own research. Surprisingly, it turns out that Georgina doesn’t have a whole lot of free time to make it to the gym, so how does she maintain her incredible body? Well, she actually takes some special diet pills which aid her body in being able to burn fat at an extremely fast pace. She has continued to take them in order to keep her weight in control and they’re clearly working wonders! Carry on reading below to learn more about her weight loss supplements.

THIS IS THE TRUTH ABOUT THE Georgina Chapman GARCINIA CAMBOGIA DIET PILLS:

Khloe Kardashian claims Garcinia Cambogia and Forskolin Extract Max were the key factors to helping her lose a ton of weight within a short duration of time.

After hearing such astonishing feedback regarding how effective this innovative new weight loss product was, we appointed our research department to conduct their own investigation into the Georgina Chapman weight loss pills.

Within 24 hours we managed to find the only company that distributes this precise weight loss formula in the proper dosage, and a few hours later we discovered the actual product, as well as a representative at the company! But that isn’t even the best news!

Since the company is so new, they wanted to take advantage of their recent publicity wave and offer new users of the product a free trial offer specifically for 500 of our PSSTPassitOn.com readers. Talk about making things happen for our loyal fans!

So what is the name of this miraculous ‘Skinny Pill’? Garcinia Cambogia and Forskolin Extract Max were the exact products Georgina Chapman used to lose weight. There was a ton of research already available on the weight loss supplements, but we are always very careful when it comes to false claims on the internet. We decided to do our own test here at PSSTPassitOn.com and I volunteered to be the guinea pig. To be honest, I’ve put on a few pounds because I’ve been working a lot and haven’t been able to make it to the gym. Combine that with the fact that it’s almost impossible to eat healthy after a long day of work and my advanced aged — let’s just say I was at least 30 pounds over weight.

I also felt extremely comfortable using Garcinia Cambogia because our research department learned the manufacturer of the product is well-known and only uses all-natural ingredients that contain the highest percentage of the proprietary Garcinia weight loss formula.

To get the products for my personal use, I used the links you can find on this page for the Free Trials and was only charged a little less than $5 for shipping and handling.

I quickly became the most popular topic of discussion in the office because everyone was eager to see the results from Garcinia Cambogia and Forskolin Extract Max. We were also shocked to see the incredible support for Georgina Chapman from celebrities like Rebel Wilson and Melissa McCarthy, both of whom admitted to using the ‘skinny pill’ too.

Khloe Kardashian revealed Garcinia Cambogia and Forskolin Extract Max were the skinny pills she used to help her lose more 40 pounds fast!

The free packages of Garcinia Cambogia were delivered within a few days and I was really excited to try this weight loss recipe. Garcinia Cambogia has the ideal dosage of the purest forms of Garcinia available to consumers. That’s exactly why its users experience zero negative side effects. I put together this report that details my results:

Garcinia Cambogia formula has been scientifically proven to:

Burn Stored Fat as Energy

Enhance Strength and Energy

Increase Metabolism by 90%

Deliver nutrients to the body at a faster rate, which helps stimulate weight loss

Boost Adipocytes Productions of Leptins by 130% which decreases your appetite

Eliminate Bad Toxins that increase as you age

To test out the weight loss pills, I took one Garcinia Cambogia pill with breakfast and one Forskolin Extract Maxpill before I went to sleep for 31 days.

THESE WERE MY RESULTS – 30 LBS OF STOMACH FAT LOST IN JUST 1 MONTH:

WEEK 1:

After 7 days on the Georgina Chapman Garcinia Diet pills, I was in awe by how quick and dramatic the effects were. My spirits were up and I wasn’t as hungry as usual. The appetite suppression was a welcomed side effect of the Garcinia Cambogia. I felt phenomenal and best part of all was that I didn’t change a single thing about my daily routine or diet. Still no gym for me!

On Day 7, I stepped on the electronic scale and used a caliper to find out my body fat. I had to double check because I couldn’t believe it–I had lost 5 pounds of fat in my first week!

But I was still very skeptical! Many people say they lose a lot of ‘water weight’ at the beginning of any cleanse or diet. I wanted to see what happened over the next few weeks before jumping to any conclusions.

WEEK 2:

After 14 days of using Garcinia Cambogia I clearly had more energy and focus than ever before. The detoxifying components helped me sleep the entire night, every night – I kid you not – I was even burning fat in my sleep. I lost 7 pounds of belly fat, and began to see my abs coming back, something my husband obviously loved. After just 14 days, I felt very confident that these two products were the real deal.

WEEK 3:

After 21 days, all my doubts were gone and I was officially a believer! I was down another 7 pounds. And I still have more bounce in my step. My apartment is immaculate from all the cleaning I’ve been doing. In the past, after a few weeks of other diet programs, I’d begin to run out of steam, but with Garcinia Cambogia my energy levels didn’t dip and were consistent throughout the day.

WEEK 4:

After the fourth week, my final results were incredible. Look at the new me! I lost an unbelievable 31 pounds since starting I started using these Skinny Pills! Everyone at PSSTPassitOn.com is kicking themselves for not having volunteered to be the guinea pig. Using the Garcinia Cambogia in week 4, I lost an additional 11 pounds.

Source: http://www.psstpassiton.com/diet-pills-bella-thorne-use/

[lionwall08-blog]

Solabia Group Acquires Microalgae Leader Algatech

Solabia Group has acquired Algatech Ltd., a global manufacturer in the development, cultivation, and commercialization of ingredients delivered from microalgae and used by leading food supplement, food, and cosmetic brands worldwide. Solabia, a family-owned company working closely with its minority partner TA Associates, is a global leader in biotechnology, fine chemicals, and plant extraction technologies, and provides a range of active ingredients used by the cosmetics, pharmaceutical, diagnostic and nutrition industries worldwide. Financial terms of the transaction were not disclosed.   Founded in 1998 and located in the Arava desert in southern Israel, Algatech is leading innovation in the microalgae industry and is one of the very few companies with a commercial-scale production. Algatech’s mission is to unlock and share the immense power of microalgae by bringing algae-based products to market and continuing to explore its wide-ranging applications. Over the past two decades, the company has grown to become one of the world’s largest photobioreactor facilities, and a leading biotech business in the nutraceuticals sector. Algatech has complete oversight and control of its value and supply chains—from research, science, IP and cultivation to product development, testing and marketing—and can deliver tailored end-to-end solutions to meet its customers’ needs. Algatech currently exports to more than 35 countries worldwide, serving leading brands across the nutrition, cosmetic and food, and beverage industries.   Algatech has realized high double-digit top-line growth over the last several years and this trajectory will accelerate with Solabia’s backing. The strategic investment from Solabia will support Algatech’s continued focus on R&D and product development, as well as the expansion of its production capabilities, enabling the company to serve the increasing global demand for microalgae. Algatech will become the centerpiece of Solabia’s nutrition division and the combination will allow both companies to benefit from the combined network and expertise, as well as to access new marketing channels and an expanded customer base.   The transaction represents a full realization of UK-based investment firms Grovepoint Capital and JCA Charitable Foundation in Algatech, while Kibbutz Ketura will retain a minority share.   Commenting on the acquisition, Hagai Stadler, chief executive officer of Algatech, said: “We are excited to announce Algatech’s acquisition by Solabia. It marks a significant milestone for the company and all of the people behind its success to date and is an important step towards realizing our mission to unlock the power and share the benefits of microalgae with the world. Together with Solabia, we are poised to extend the Algatech growth story as part of a larger organization with an extensive global footprint, a shared commitment to innovation, research and development, and an unwavering focus on utilizing the benefits of microalgae to elevate the health of all of us. I am thankful for the hard work and dedication of our employees, and the incredible support of our previous investors Grovepoint Capital and JCA Charitable Foundation over the past six years.”   Gerard Josset, chief executive officer of Solabia Group, said: “Algatech’s pioneering R&D, impressive manufacturing facilities, market-leading product portfolio, and established customer base brings the opportunity for Solabia to be present in both fields of macroalgae and microalgae whose futures are very promising. Following our acquisition of Algues & Mer in 2016, this investment will allow us to further strengthen our position in the nutrition and food supplement markets. We are looking forward to working with Algatech and its accomplished team to accelerate the growth of its current product portfolio, as well as to develop new algae-based products for the cosmetics and pharmaceuticals industries. The strength of Algatech’s team of experts is undeniable and we are excited and honored to have them join the Solabia Group.”   Peter Sugarman from Yigal Arnon & Co. served as legal counsel to Algatech and Asaf Nahum from Herzog Fox & Neeman served as legal counsel to Solabia in Israel. Mishcon de Reya served as legal counsel to Algatech and Latham & Watkins served as legal counsel to Solabia in the UK.   Source: https://www.nutraceuticalsworld.com/contents/view_breaking-news/2019-05-24/solabia-group-acquires-microalgae-leader-algatech/

[lionwall08-blog]

LAILLA MATTOS

Relacionado

Tags:BELLA, brasileiras, brazilian model, gata, LAILLA MATTOS, LINDA, model, modelo

Source: http://www.vitaminada.com.br/lailla-mattos/1046/

[lionwall08-blog]

basic pie lattice tutorial

This post was sponsored by Land O'Lakes, my favorite butter company! As always, all thoughts and opinions are my own, and I'm incredibly excited to be working with Land O'Lakes all year long because of their high-quality butter and dairy products. Thank you for supporting Hummingbird High and my awesome sponsors!

If you're a long-time reader of Hummingbird High, you'll know that my relationship with pie has always been a little bit rocky. I first attempted to make pie from scratch (for this blog, actually) in 2012, only to discover that I was missing half the key tools I needed and that making pie dough on a 90-degree+ day in an unairconditioned kitchen was maaybeeee not the best idea. It took me a full year to muster up the courage to try again, and even then, the resulting pie was shall we say, erm, rustic.

Fast forward to now, almost six years later, where I find myself teaching a pie class with one of Instagram's most famous and talented pie makers at Portland's biggest food festival, Feast. How did THAT happen? I suspect it has something to do with #humhipieamonth, where I spent a year making a pie from scratch each month to really hone in my skills. And this year, I've already made over 50 pies as I researched, developed, and photographed pies for #weeknightbakingbook — and when you find yourself making the same pie dough recipe over and over again in a row (there was seriously one day in which I assembled 12 pies in a row and wanted to cry by the end of it), you can't NOT pick up some tips and tricks along the way to make the whole thing go faster and easier. Which is all very well and good for you guys, because the funny thing is, I noticed that as my pies and all the other pies on Instagram got more and more elaborate, I was getting more requests and questions about classic pie lattices. And it makes sense, if you think about it — you gotta learn to walk before you can run!

So here I am today with a tutorial on how to do a basic classic lattice. Start with two discs of your favorite pie dough and your favorite pie filling (I've also included some recipes for both after this post). Roll out one of the pie dough discs and fit it onto a 9-inch pie plate. Fill the rolled out crust with pie filling, and place it in the refrigerator to chill while you roll out the second disc for the lattice.

Roll out the second disc into a circle that is at least 3 inches wider than your pie plate — that means that if you're using a 9-inch pie plate, you'll need to roll out a circle that is 12 inches. I know that this seems excessive, but I promise that it will give you the extra leeway you might need for the best lattice ever. After rolling it out into this large circle, you'll need both a pastry wheel and a ruler. Use both to cut the circle into 10 even strips, each about an inch wide.

At this point, you have everything you need to weave the lattice. Start by arranging 5 of the strips vertically on the pie, leaving about 1/2-inch or so between each strip. Make sure to use the longer strips for the center of the pie and the shorter ones for the sides of the pie:

Fold the 2nd and 4th lattice strip halfway back across the pie towards yourself. Take one of the leftover pie strips NOT currently on the pie and lay it horizontally in the center of the pie, close to where you folded up the 2nd and 4th vertical lattice strips. Unfold the 2nd and 4th vertical lattice strips over the horizontal strip, so that the horizontal strip is running underneath the 2nd and 4th vertical strips when they're folded down:

Next, you'll need to fold the 1st, 3rd, and 5th vertical lattice strips halfway back across the pie, similar to what you just did with the 2nd and 4th strips, but this time over the one horizontal lattice strip that's currently in the center of the pie. Lay another pie strip horizontally across the pie, close to where you folded up the 1st, 3rd, and 5th vertical strips. Unfold those vertical strips over this second horizontal strip, so that the horizontal strip is running underneath the 1st, 3rd, and 5th vertical strips:

Once you've folded the 1st, 3rd, and 5th lattices back down to their original positions, you'll need to start again but this time fold the 2nd and 4th vertical lattice strips back over the horizontal lattice strip you just laid across the pie. Lay another lattice strip horizontally close to where you folded over the 2nd and 4th vertical lattice strips, and fold the 2nd and 4th lattice strips over the horizontal strip you just laid across the pie:

Congratulations! At this point, the top half of your pie has been successfully woven:

At this point, all that needs to be done is the bottom half of the pie. You're basically going to do what we just did, but this time, folding the vertical strips upwards as opposed to downwards. Fold the 1st, 3rd, and 5th vertical strips up over the horizontal strip that is running across the center of the pie and lay another strip horizontally a half inch or so underneath it. Fold the 1st, 3rd, and 5th strips down over this horizontal strip:

Yay! You've got one strip left to go. Fold the 2nd and 4th vertical strip upwards over the last horizontal strip you just laid across the pie. Lay the final lattice strip horizontally across the pie, then fold the 2nd and 4th vertical strips down over it.

Now step back — voila! You've woven a lattice pie.

At this point, you can trim any excess strips and pie dough hanging over the edge of the plate and use a fork to press down on the crust around the edges of the pie to make a border. Alternatively, you can also roll the excess pie dough up onto the plate and shape it into a more traditional crimp. However, I prefer to use the fork method because it's faster, easier, and I don't want to distract from the lattice that I just worked so hard to weave.

Now before you go off and weave your lattice, I'd like to share some final tips: when making pie dough, be sure to keep all your ingredients, especially your butter, as cold as possible to create a dough that's easy to work with and yields an incredibly flaky-yet-tender final crust. Pie dough is also one of those desserts where, because it uses so few ingredients, it's important to use the very best quality of ingredients you can get in order to achieve the best flavor. For most of my baking, I rely on Land O Lakes® Unsalted Butter, which has a clean and classic butter flavor that really makes my pies and other desserts stand out. Enjoy, and be sure to check out the video below to see this pie come together:

My Favorite Basic Pie Dough + Any Kind of Fruit Filling 

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Ingredients

For the Basic Pie Dough:

(makes enough for a double-crusted 9-inch pie)

2 1/2 cups (11.25 ounces) all-purpose flour

1 tablespoon granulated sugar

1 teaspoon kosher salt

1 cup (8 ounces) very cold Land O Lakes® Unsalted Butter

6 tablespoons (3 ounces) very cold water

2 teaspoons apple cider vinegar

1/2 cup ice

For the Fruit Filling:

(makes enough for a 9-inch pie)

6 cups (24 ounces) fresh pie fruit of your choice, prepped and chopped into 1- to 2-inch chunks if using rhubarb, stone fruit, apples, and/or pears

3/4 cup (5.25 ounces) granulated sugar

2 tablespoons (1 ounces) Land O Lakes® Unsalted Butter

1/4 cup (1 ounce) cornstarch

a pinch of kosher salt

Assembly:

(makes enough for a 9-inch pie)

1 large egg white

1 teaspoon water

3 tablespoons demarara (or other coarse) sugar

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Recipes

For the Basic Pie Dough:

In a large bowl, combine 2 1/2 cups all-purpose flour, 1 tablespoon granulated sugar, and 1 teaspoon kosher salt. Whisk to combine. 

Slice 1 cup Land O Lakes® Unsalted Butter into 1-inch cubes and add to the dry ingredients. Use a dough blender to rub the butter into the dry ingredients until the mixture resembles a coarse cornmeal, with no butter chunks larger than the size of your thumbnail. 

In a liquid measuring cup, combine 6 tablespoons water, 2 teaspoons apple cider vinegar, and 1/2 cup ice, whisking to combine until the mixture is cold. Drizzle 6 tablespoons of the mixture over the dry ingredients and use a rubber spatula to mix the liquid into the dry ingredients. To test if the mixture is going to come together, eyeball and pick up a tablespoon's worth of the mixture and squeeze it in your hands — if it sticks together, your dough has enough liquid. If it still feels super dry and crumbles easily, you'll need to add another tablespoon of the water mixture to the dry ingredients.

Use your hands to knead the mixture into a rough ball. Divide the ball into two even halves, and mold each into a flat disc. Cover in plastic wrap and refrigerate for at least an hour, preferably overnight, before following the instructions above to roll out the pie and weave a lattice.

For the Fruit Filling:

While the dough is chilling, make the pie's fruit filling. Combine 3 cups of the fruit and 3/4 cup granulated sugar in a medium saucepan and cook over medium-high heat for around 10  minutes, or until the fruit has softened and released juices. Transfer to a medium bowl and use a heatproof rubber spatula to immediately stir in 2 tablespoons of Land O Lakes® Unsalted Butter until the butter completely melts in the mixture. Add the remaining fruit, 1/4 cup of cornstarch, and a pinch of kosher salt, tossing into the fruit mixture until the cornstarch dissolves and the fresh fruit is coated in the cooked fruit mixture. Let cool to room temperature — the filling can be transferred to an airtight container and refrigerated for up to 3 days before using in a pie.

Assembly and Baking Instructions:

Once you've filled your pie and topped it off with a pie lattice, transfer to the freezer to chill for at least 2 hours, preferably overnight.

Once the pie has frozen solid, it's time to bake it. Position a rack in the oven to its lowest height and preheat to 375 (F). Whisk 1 large egg white and 1 teaspoon water in a small bowl and set aside.

Line a sheet pan with parchment paper and place the frozen pie in the center of the sheet pan. Working quickly, use a pastry brush to brush the lattice and edges of the pie with the egg white mixture and sprinkle with demarara sugar — the egg white mixture should act as glue to keep the sugar on. Transfer the sheet pan with the pie to the preheated oven's lowest rack and bake for 60 minutes, or until the top of the pie has turned into a golden brown and the pie filling is bubbling slowly through the lattice. 

Transfer to a wire rack to cool completely before serving and slicing. Enjoy!

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Source: https://www.hummingbirdhigh.com/2018/08/basic-pie-lattice-tutorial.html

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Macro trends to look out for at Natural Products Expo West

Food and beverage trends in the natural products industry are fast moving, often fickle and sometimes frustrating to track because of their wildly vacillating ebb and flow. What’s more, in the same year trends can be contradictory, favoring ingredients such as whole-fat milk while also lauding the plant-based movement; celebrating grain-free alternatives formulated with nuts and fruit while paying homage to ancient grains such as sorghum, quinoa and teff. Simply put, it can be exhausting to keep up with food trends.

But in an age where modern shoppers can have literally anything they want with a push of a button—be it an exciting new keto nutrition bar or a flight to New Zealand—as retailers it’s important to understand deeply why some trends resonate with consumers while others quickly fizzle and die.

For years, we at New Hope Network have sought to understand where natural trends come from, how they function in the marketplace and why they last—or don’t. To do so, we’ve identified chief macro forces that influence the trajectory of food trends. While trends have a short lifespan, macro forces represent lasting shared consumer values. For example, paleo eating will come and go. But the macro force of Ancient Wisdom, which involves taking the wellness lessons of the past and applying them to the present, will continue to manifest.

As you peruse the Natural Products Expo West show floor, use the following macro forces to inform your stocking decisions.

Here are some of the macro forces you need to know now:

Modern conditions. Twenty-first century living has ushered in new afflictions and consumers are learning how to cope with, prevent or cure modern ailments by reading the latest science-backed research or testing alternative products that will do the job.

A life of vitality. The pressure of modern life means we are feeling bogged down and our full selves are suppressed as we grapple with life’s demands. Consumers seek diets to help stave off and prevent disease, treat conditions and optimize how they feel today.

Building tomorrow’s brands. To revolutionize stale categories, brands are adding a natural, clean-label take on old product standbys ranging from personal care items to sweet treats.

Earning consumer trust. Challenger brands are responding to the consumer’s erosion of trust in opaque conventional food systems. New layers of transparency, traceability and verification are emerging.

Material optimization. Brands are adopting reduce, reuse, recycle principles in their business models (not just as a sustainability plan or slogan) resulting in crafty solutions to get the most value from ingredients and materials.

Ancient wisdom. Consumers are fed up with overprocessed low-calorie foods and are relying on the intelligence of past cultures to inform dietary choices from ingredient formulations to processing techniques.

Coping with chaos. Brands are finding new ways to cater to the time-starved consumer with new convenient formats, and in many instances with a healthy dose of functional and nourishing ingredients.

Discovering ailment triggers. Modern diets are responsible for many health issues and consumers are experiencing an array of afflictions; this macro trend involves taking them down a path of discovery as they work to take control and identify triggers.

The world is fat. Healthy-living brands are responding with alternative solutions for fat and sugar—the two biggest culprits blamed for our growing waistlines.

Agricultural commitments. More and more brands are engaging in responsible farming that aims to improve environmental and social practices in supply systems.

Inventive business models. Responding to the call for greater purpose and business responsibility, the natural products industry is pioneering creative flows of capital, unique partnerships, ownership models and sourcing practices.  

Plant wisdom. Social, environmental, animal welfare and health concerns have encouraged natural brands to meet consumer demand for alternative ways of replacing or reducing consumption of meat and dairy with plants.

Experiential experimentation. In the name of adventure, novelty or new experiences, new oddities and formats, or new-to-the-U.S. flavors and ingredients, inspire innovation and amplify staple categories. 

Source: https://www.newhope.com/products-and-trends/macro-trends-look-out-natural-products-expo-west

[lionwall08-blog]

Eat Seasonal: Zucchini Pizzette

Hello July!

After a scorching week, tomorrow promises to bring a break in our heat wave and I am finally thinking about baking again. The produce at the markets is so inspiring and each day I am coming home with something new to play with in the Simple Bites kitchen.

My own garden has surprised me this year, flourishing despite the lack of attention from me. The zucchini (or courgettes) are beautiful right now, with every plant producing 4-5 per week. I harvest them while they are small and add them to everything from Easy Roasted Vegetable Spaghetti to my Harvest Tortilla Soup.

Since we’ve been rocking the summer of the spritz, I’ve also been incorporating my homegrown zucchini into little pre-dinner appetizers and they are too good not to share the recipe.

All images by Alison Slattery

This recipe comes from the stunningly beautiful book, A Table in Venice, by Skye McAlpine. These tiny pizzas are one of the author’s favourite cicheti or small bites to serve during the afternoon aperitivo, and it’s not hard to see why as they are completly addicting.

Bite-size puff pasty rounds are topped with crushed tomatoes and mozzarella cheese – much like a pizza – and then topped with delicate zucchini rounds and a sprinkling of thyme leaves.

When they are baked up, the cheese has melted into the saucy tomatoes and the pastry has crisped up so that it shatters when you bit into it. A touch of pecorino cheese adds just the right amount of sharpness and the fragrant thyme reminds us of the garden that inspired the appetizers in the first place.

I like to serve these simple and seasonal zucchini pizzette alongside my Honey-Drizzled Strawberry Ricotta Crostini for a little pre-dinner appetizer. Paired with a refreshing Kombucha Spritz, this is a summery spread that is loved by all.

For easy entertaining, zucchini pizzette can be frozen and reheated just before serving. Enjoy!

1 small zucchini

Maldon or kosher salt

1 sheet (½ a 17-ounce package) / 1 (320g) package prepared puff pastry, thawed if frozen

1 (14-ounce) / 1 (400g) can peeled plum tomatoes, drained, chopped, and drained again

4½ ounces / 125g fresh mozzarella, drained and chopped OR grated mozzarella

½ cup / 50g grated pecorino cheese

Small bunch of fresh thyme

Preheat the oven to 425˚F. Line a large baking sheet with parchment paper.

Using a mandoline, slice the zucchini into paper-thin rounds and arrange on a skillet or griddle. Season with a little salt. Cook on medium-high heat until charred and blistered on both sides, 3 minutes total.

On a cool, clean surface, unfold and lay out the puff pastry. Use a round biscuit cutter, about 3 inches (7 to 8cm) in diameter, to cut out the bases for individual pizzette. Arrange the pastry rounds on the baking sheet, allowing plenty of space between them. Use a sharp knife to score a circle inside each pastry round, allowing a 1⁄4-inch margin.

Bake the pizzette bases until lightly golden, 10 to 15 minutes. Remove the sheet from the oven and use your fingers to squash down the centers of the pastry if they have puffed up; you want to create a hollow. Spoon a heaping teaspoon of tomato into each hollow.

In a medium bowl, combine the mozzarella and pecorino. Spoon a generous scoop of the cheese over the tomato, enough so that the cheese almost completely hides the tomato. Top with a couple slices of grilled zucchini and a few thyme leaves.

Bake for 20 minutes, until the cheese is deliciously melted and golden, and the pastry is crisp on the bottom. The pizzette are best eaten straight from the oven, when buttery and warm, but they will keep in an airtight container for 2 days. Reheat them in the oven before serving.

Baby artichokes, black olives and anchovies, and blue cheese are all equally scrumptious alternative toppings or leave them plain like a margherita.

Excerpted from A Table in Venice: Recipes from My Home by Skye McAlpine. Copyright © 2018 Skye McAlpine. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Images provided by Alison Slattery of Two Food Photographers. Food and prop styling by yours truly. Collaboration is fun!

Source: http://www.simplebites.net/eat-seasonal-zucchini-pizzette/

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Anne Arundel Medical Center: Mind and body: What you eat can affect your mental health - CapitalGazette.com

Unfortunately, our website is currently unavailable in most European countries. We are engaged on the issue and committed to looking at options that support our full range of digital offerings to the EU market. We continue to identify technical compliance solutions that will provide all readers with our award-winning journalism.

Source: http://www.tribpub.com/gdpr/capitalgazette.com/

[lionwall08-blog]

Times have changed, the market has changed, DSHEA can too

With the 25th anniversary of the 1994 DSHEA upon us, it only seems fitting that we reflect back on the history of both the legislation and the natural products industry. I started out in the natural products world as a sales rep for Nature’s Way, under the distinguished leadership of Ken Murdock, Loren Israelsen and many more, just as the industry was transitioning into a new reality under DSHEA.

We were so motivated and passionate, running around with our compliance clipboards, feeling as though the U.S. government had legitimized our efforts to support the health of Americans naturally. Getting legislation passed on our behalf was one of the largest grassroots movements in history, and DSHEA offered hope and protection. Big Pharma couldn’t squash us now!

While we continue to feel a measure of security under DSHEA, much has changed since then. The conversation around revisiting and changing the legislation is escalating—and rightly so.

I recently had the privilege of posing some questions to Senator Orrin Hatch about DSHEA, and it helped me come to the realization that we now have a duty as both members of the natural products industry and as American citizens to take DSHEA to the next level.

No matter which side of the debate you find yourself on, I think we can all agree on one basic principle: life does not flourish in a stagnating environment. For our industry to grow and thrive, DSHEA needs to be reformed. The questions then become: what needs to change; and what are we willing to sacrifice in order to gain?

Agreeing to oversight

The majority of us are already operating at the highest levels of Good Manufacturing Practices and sourcing safe, quality ingredients to protect the people who use our products. In fact, our premier retail partners, including Whole Foods Market, Sprouts, Natural Grocers by Vitamin Cottage and others, demand it of us. They have their own standards and vetting processes to ensure their customers are getting the best of the best.

But we have to acknowledge that there are some bad apples out there. They prey on our customers’ lapses in self-confidence—touting “miracle” weight loss, “extreme�� muscle gain, “explosive” stamina in the sack and more. And while many of them fall into the category of nuisance, it’s the evil geniuses using concrete mixers in their garages, loading their formulas with harmful (sometimes banned!) ingredients just to make a buck who tarnish our entire industry. They are the reason we need to support more stringent enforcement of the existing DSHEA regulations.

Easing up on health claims

Those of us who are doing it right—running our businesses with integrity, with the health of our customers ahead of our bottom lines; Gaia, Garden of Life, LifeSeasons and so many more—we should be rewarded.

Give us the freedom to be clear, more direct when we discuss the benefits of our complete formulas, as well as the ingredients within them. And in turn, we should be willing to validate the inherent health benefits of our natural products through scientific means. Doing so would not only create clarity for the consumer but also eliminate the frivolous class action lawsuits we too often find ourselves defending against. Imagine donating the money you would have spent on legal fees to fund more studies and assist the FDA in rooting out the bad apples. That would be money much better spent, in my opinion.

Creating new protocols for natural products testing

I believe we need to do more finished product testing to truly understand the physiological effects of our formulas on the human body. But in doing so, we shouldn’t have to subject our natural substances to the same process used by pharmaceutical companies.

When you’re chemically changing an ingredient, molecularly altering it to create something foreign to nature, you don’t know the impact it will have on the human body. Hence the unquestionable requirement for pharmaceutical drugs to undergo a thorough and rigorous pre-market testing process.

From my perspective, humans are in a symbiotic relationship with nature. As we evolved together, our bodies relied on plants and minerals in their natural states for balance and support. When I champion more validation for our natural products, I’m not suggesting we simply adopt the mandated process for chemical pharmaceuticals, but rather that we develop a customized testing methodology for herbal and natural supplements that takes the discernment of integrative and functional medicine, as well as the inherent concinnity of plants and minerals with our bodies, into account. 

Let’s work with the FDA to create a pathway for manufacturers to conduct double-blind, placebo-controlled studies on their natural formulas in at-risk and disease-state populations. It’s currently not regulated by DSHEA, but establishing such a path would further set us apart from the bad apples.

Allowing us to reveal the true potential—the good and the bad—of the high-quality ingredients in our synergistic formulas will enable Americans to have a true choice between tested and validated natural supplements and pharmaceuticals.

Supporting the FDA

You might be thinking: “If our customers were having challenges with nutritional supplements, if they were experiencing negative side effects from our products, there would be a lot more complaining, and the FDA would do more to protect our U.S. citizens.” And I’m with you. The government isn’t directing resources to the FDA to enforce DSHEA because there really isn’t a big problem here. But that doesn’t mean you and I shouldn’t stand up for the handful of customers who are getting swindled and hurt by those bad apples. Which is why we need to not only hold each other accountable to a higher standard of quality control but also to take it upon ourselves to help the FDA enforce the existing regulations.

As a rep for Nature’s Way more than a quarter of a century ago, I was too young to even secure a rental car. A lot has changed for me since then, and it’s safe to say I’m a different man. I still hold on to the principles I had when I started in this industry—and I have faith that the great majority of my colleagues do, too. But I also recognize that it’s time for us to apply the knowledge and experience we’ve gained over the past 25 years to change and improve DSHEA. I believe the American people are demanding it.

We should demand it, too.

This guest piece was published in the Nutrition Business Journal's Market Overview Issue and is featured in the new NBJ Supplement Business Report.

Source: https://www.newhope.com/vitamins-and-supplements/times-have-changed-market-has-changed-dshea-can-too

[lionwall08-blog]

CBSE Class 10 results: Kaviya Varshini says she would revise what was taught on the same day

B. Kaviya Varshini from Vidhya Niketan Public School in Coimbatore scored 497/500 and secured the national-level third rank in the Class 10 Central Board of Secondary Education (CBSE) examinations results announced on Monday.

On avoiding stress before the examinations, she said she would revise whatever was taught in school on the same day.

Speaking to The Hindu on May 6 shortly after the results were announced, the topper said that she used to take breaks in-between her studying schedule to relax and play guitar. “I play the guitar whenever I get stressed,” she said.

Ms. Kaviya scored centums in Mathematics, Science and Social Science, 99 in Tamil and 98 in English.

Her parents, P. Babu and N. Vimalarani, said that they were elated.

School Principal Brinda Padmanabhan said the result was possible because of the mentoring by the school Correspondent Rajini Krishnamurthy. N. Rajkumari, Ms. Kavitha’s class teacher, said that she was “very focused” and was someone who took even the small tests seriously.

Being the only person in the school to secure a centum in Social Science, Ms. Kaviya said she managed to attend all the questions. “I knew that CBSE would give marks if it was out-of-syllabus [question] and only when we attempt the question,” she said.

She is planning to choose the Mathematics and Science stream for Class 11 and clear the National Eligibility cum Entrance Test (NEET). She added that she wanted to pursue oncology for her higher studies and engage in cancer research.

She is the only student from Tamil Nadu featuring in the list of 97 toppers released by the CBSE on May 6.

Source: https://www.thehindu.com/news/national/tamil-nadu/cbse-class-10-results-kaviya-varshini-says-she-would-revise-what-was-taught-on-the-same-day/article27049480.ece?_escaped_fragment_=

[lionwall08-blog]

Amarin sues two omega-3s manufacturers, alleging they used company's drug trial to market supplements

The Lanham Act-based lawsuits were filed in two different districts in California against Omax Health and Coromega. Omax Health makes conventional omega-3 supplements, while Coromega markets a line of emulsified omega-3s products. 

In both cases, Amarin, which is now based in Ireland, alleged that the defendants had improperly used the results of Amarin’s REDUCE-IT clinical trial. This trial, which was done on a 4 g dose of Amarin’s drug Vascepa, was allegedly used by the defendants to bolster the marketing of their own dietary supplements.

The results of Amarin’s trial, which included more than 8,000 patients and stretched over 8 years, were reported in late September and will be formally presented this month. According to Amarin, the trial showed an approximately 25%, reduction in the risk of major adverse cardiovascular events (“MACE”) (a composite of cardiovascular death, nonfatal myocardial infarction, nonfatal stroke, coronary revascularization, or unstable angina requiring hospitalization) in at risk patients after statin therapy.

Co-opting of science alleged

The results of the trial were heralded as good news by the dietary supplement industry​​. But Amarin alleges that the two defendants did more than merely applaud the outcome.

According to the complaints, the defendants used the results of these trials to market their own dietary supplements.  In the complaints, Amarin quoted marketing statements taken from press releases from the two companies. The alleged quotes are taken from the complaints, as the offending press releases appear to have been removed from the company’s websites.

In the case of Omax, the company purportedly said: “Today, Amarin released the long-awaited results of the Vascepa (icosapent ethyl) REDUCE-IT trial, further validating Omax3’s 10-year position, that high-concentrate omega3 fatty acids have a profound and lasting effect on cardiovascular health.” ​

The offending statement from Coromega that was offered as evidence in the complaint read: “Thanks to results from Amarin’s Reduce-It clinical study, we have great news on how omega-3s can positively affect those at risk for heart attack and stroke.” ​

Amarin maintains that the products made by Omax and Coromega are different enough from Vascepa that the results of that trial cannot be extrapolated to the dietary supplements. In both cases, the products also include DHA as well as additional fatty acids and other constituents. Vascepa is a highly purified ethyl ester form of EPA. And the recommended dosages of the products are different as well, Amarin maintained.

Amarin maintains that the products made by Omax and Coromega are different enough from Vascepa that the results of that trial cannot be extrapolated to the dietary supplements.

Alluding to drug trials comes with some risk

Steve Mister, president and CEO of the Council for Responsible Nutrition, declined to comment on the specifics of the two cases. But as a general observation, he offered this:

“I think these two lawsuits, without making any comment on the specific facts here, serve as a good reminder to the industry that trying to co-opt clinical trials on a prescription drug does carry some risk,” ​he said.

“Clinical drug trials are ​typically ​conducted on a diseased population​ and are looking to treat or cure a disease​,​” ​Mister added. “You have to be very careful when using trials with those sorts of outcomes that you might convey to FDA that you are marketing a drug.”​

“As a general rule you want to be sure your product matches what is in the clinical trial you are using for substantiation​,​ both the dosage amount and the form of the ingredient. These have ​some potential implications for everything from vitamin D trials, to clinical trials for probiotics to some clinical trials on herbs,” ​he said.

Amarin’s past attempts to protect market niche

This is far from the first legal action Amarin has taken in regard to its product. In September of last year the company filed a complaint with the International Trade Commission that alleged that makers of some high purity, high concentration ethyl ester forms omega-3s that contained a high proportion of EPA were violating the company’s patents​​. The action, which listed such major players as DSM, Marine Ingredients and Croda as defendants, was decried within the dietary supplement industry as an attempt to corner the market for its pharmaceutical.

The ITC declined to hear the case. In December Amarin filed an appeal in an attempt to have a district court judge force ITC to take up the matter​​. A ruling on that appeal is still pending.

Mister noted that Amarin seemed to be arguing both sides of fence with the addition of the two lawsuits filed this week. In the ITC case, it has alleged that dietary supplement manufacturers were violating its patents, while in the more recent Lanham Act lawsuits it was emphasizing how different the dietary supplements in question are from its drug.

“It is another effort from Amarin to try to carve out a protected niche for their prescription drug in a world where omega-3s are already being sold as dietary supplements,” ​Mister said.

“I think this puts them in kind of a conundrum,” ​he said.

Omax Health was unable to respond in time for publication to a request for comment. 

Milo Cogan, president of Coromega, had this to say: “We haven’t yet been served with this lawsuit. Our attorneys will review it once received, so until then we don’t have enough information to make a comment.”​

Source: https://www.nutraingredients-usa.com/Article/2018/10/31/Amarin-sues-two-omega-3s-manufacturers-alleging-they-used-company-s-drug-trial-to-market-supplements

[lionwall08-blog]

Crafting content for virtual learning

Broadly, e-learning can be defined as the learning acquired through online content. It offers flexibility and convenience because content can be accessed any time and anywhere, through a mobile, laptop and a computer. It uses text, audio-visual elements and gamification to impart knowledge to the user.

The content in e-learning is a crucial aspect of learning, thus, the roles that help develop that content are equally important. The four roles that are involved in content development are subject-matter expert (SME), instructional designer (ID), storyboard artist (SBA), and visual content developer (VCD).

To help you understand better, let us suppose developing the content for e-learning is like making a movie. So, the SME would be the scriptwriter, the ID would be the director, the SBA would be the cinematographer, and the VCD would be the final movie editor.

Multiple options

Subject matter expert (SME): If you have an in-depth knowledge of a specific subject and are good at teaching, then, this is a field you could pursue. The primary role of the SME is to research the topic for which the content is being developed, and document it. The subject may vary as per interest. While documenting, it is essential to ensure in-depth content, covering all the key aspects.

Instructional designer (ID): Once the content is developed by the SME, it is handed over to an ID, who further simplifies, restructures and breaks the topic into different fragments. The ID ensures that there is a flow of content and has different elements like — on-screen text, voice over and visual notes to help retain the user for the duration of the video. Further, the ID also prepares small tests and assignments which are incorporated into the video, to assess the knowledge attained by the user.

Storyboard artist (SBA): Once the ID has documented the topic, the SBA checks the flow of content and further adds visual notes, if required, to improve the aesthetics of the video. The SBA is the bridge between the ID and the VCD. Having a sound knowledge about visual notes will come in handy, as the SBA plays a major role in helping the VCD understand the content and developing as per requirement.

Visual content development (VCD): To develop the content frame-by-frame into videos, is the primary job of a VCD. If you have a knack for animation, video-making and editing, then, you are a perfect fit for this role. The final product is directly proportional to the skills of a VCD and his or her ability to develop the content as per requirement and further improvise wherever required.

Apart from these content development roles, there are opportunities for people in marketing, product and website development as well. Depending on your interest and where your passion lies, you could make a career in any of the fields.

With the advancement of technology and the growth of e-learning, there has been an increase in the number of students opting for e-learning, and so has the need to hire people who could work behind-the-scenes to ensure a flawless experience for the user. So, if the aforementioned roles seem relevant to you, then you could venture into e-learning and explore new opportunities in content development.

The author is the founder and CEO of Internshala, an internship and training platform.

Source: https://www.thehindu.com/education/crafting-content-for-virtual-learning/article25806547.ece?_escaped_fragment_=