Monthly Archives: January 2017

Honey and Cinnamon for Weight Loss – How Can Honey and Cinnamon Help Weight Loss?

What are the honey and cinnamon weight loss secrets? How can they help you lose weight? The answers will interest you if you are looking for ways to lose fat naturally. Let’s start with the first ingredient, cinnamon.

The health benefits of cinnamon only caught the attention of science in recent years even though it has been used for cooking and medical purposes for thousand of years. It is rich in antioxidant and protects us against heart diseases. It also lowers the LDL cholesterol, relieves arthritis and controls blood glucose (sugar) and insulin levels.

But what is the cinnamon weight loss secret? The positive effect of cinnamon on blood glucose and insulin levels is also how it can help us lose weight. By regulating blood glucose and insulin levels, it prevents fat disposition.

How to maximize the cinnamon weight loss benefits? You can consume cinnamon supplements before meal or sprinkle cinnamon powder onto foods.

Here’s how you supercharge the cinnamon weight loss benefits: By adding honey.

But why honey? It is a natural sweetener with many health benefits. Similar to cinnamon, it is rich in antioxidant and contains a wide variety of vitamins and minerals making it a super healthy food.

But what is the link between honey and fat loss? Honey and cinnamon weight loss mechanism is somehow similar but not exactly. According to the Honey Hibernation Diet (HHD), fat loss is possible when you are sleeping. Consuming raw honey before bed time can speed up metabolism and burn fat.

Here’s what we found out:

Honey is considered an ideal food as it keeps the sugar level balanced. This comment is also supported by the Journal of Medicinal Food (April 2004) where they reported similar finding. Further to that, the release of the recovery hormones helps to burn fat. This happens when the liver is fueled with sufficient honey intake before bed.

Why? This is because the liver needs to deliver 10 grams of glucose per hour to different parts of the body. We understand from HHD that the fat loss secret of honey lies in the 1:1 ratio of fructose and glucose. When we consume this natural sweetener, the fructose goes to the liver and stores as glycogen. If the blood glucose level falls below the normal level, the liver releases glycogen to different parts of the body.

In addition, fructose activates an enzyme for the liver to take in more glucose, thus stabilizing the blood sugar level. Simply put, fructose regulates blood glucose level. See the similarity between honey and cinnamon weight loss mechanism? But it doesn’t stop there. Because honey is rich in amino acids and minerals, it draws on these to metabolize the cholesterol and fatty acid, thus impeding fat gain.

But what are the practical applications of honey and cinnamon for weight loss? We find that a glass of honey and cinnamon drink a day helps to get rid of fat.

Here’s the honey and cinnamon weight loss recipe:

1) Add 1/2 teaspoon of cinnamon powder to 8 ounces of boiling water and stir well.

2) Cover the mixture and allow it to cool to room temperature.

3) Add 1 teaspoon of honey to the mixture. Stir well and drink half of it before going to bed. Do not adding honey to a hot mixture or scope it with a metal teaspoon as it may destroy the enzymes and nutrients.

4) Cover the balance of the honey and cinnamon weight loss mixture and keep it in fridge overnight.

5) Drink the cold mixture the first thing in the morning before breakfast without heating it up.

Simple steps to create a honey and cinnamon weight loss mixture that tastes good!

We are confident that you know how honey and cinnamon can help fat loss now. But how effective is this honey and cinnamon for weight loss formula? The results are astonishing. Our research showed that this has proven to work well for most people. On the average, they were losing about 7 pounds per week. A dieter lost 34 pounds using this honey and cinnamon weight loss formula alone. Many were able to lose belly fat too.

Those who consume this honey and cinnamon weight loss drink daily also feel happier with an increased in energy levels and sex drive. Therefore, it is fair to say that the honey and cinnamon weight loss drink can also improves other aspects of your life.

That said, anyone serious about losing weight and staying lean should not rely on the honey and cinnamon weight loss formulation alone. Having the right fat loss mindset, good eating and exercise habits are important for sustainable and natural fat loss. This means tuning the mind to focus on eating fat burning foods and engaging in strength and interval trainings. But specifically how to tune your mindset and what kind of fat burning foods and trainings are effective?

How Do Your Surroundings Affect Your Creativity and Idea Generation

Your Surroundings and Your Inventiveness

Do you know what makes you more creative sometimes as opposed to other days? The answer is not easy to figure out. One day you may find you are more creative when working in a cooler place of work and the next day low lighting seems to work best. However, here has been research in his area that can give you some guidelines and a few surprising observations. It was actually shown that your surroundings do have a large impact on your inventiveness levels.

Effect of Noise Levels on Creativity and Inventiveness

Working in silence is not necessarily better for creative thinking. You don’t want your work area to be to silent or extremely loud because creativity will suffer. Instead you need ambient noise levels to help you become more creative and productive. A moderate level of noise can even enhance performance on creative tasks. A study published online by the Journal of Consumer Research showed that 70 decibels may be an optimum noise level. In their noise studies, people were more apt to buy creative products too.

Creativity and Lighting

Studies have also shown that when lighting is dim, creativity is improved. A school of thought believes that stressful feelings can be reduced with lower light as you become free with your thinking. Additional research has shown that people feel free when the lights are dim. Give this a try yourself, Sit in a in a darkened room for five minutes. See if your thoughts and feelings change.

Colors Matter

The ideal colors for improving your creativity are and green. One doesn’t need to go to the ocean or daydream looking at the sky, as even a just a picture of the sky and green meadows can spur creative thinking. A red surrounding also will help for projects that have a lot of detail needed. Red is a stimulating color that can actually raise the blood pressure of some people and increase adrenaline.

Surprising Thoughts on Creativity and a Cluttered Room.

Some people shine in creativity working in a messy workspace. There are many people who are convinced that a neat organized workspace is best for thinking but are really surprised about the effect of a cluttered area. It is though the clutter in the room draws your attention to new details that you may not have noticed before. In turn this stimulates your creative juices. Another idea stemming from disorganization, is having many photos and collectibles that could spur ideas of memories and even disorganization of these memoirs can cause confusion that can lead to creative thinking. Personalization of your workspace at home may be exactly what you need but an employer may frown on any disorganization.

The Effect of Traveling on Creative Thinking

You may not be surprised to find out that journeying to new places of the world has an amazing effect on brain enhancements. In new nation-states or even parts of your own country, the different experiences of food, music, culture, even geography has a big impact on creativity. Those who study the brain can attest to neural pathways being stimulated by change New tradition is to you, speech patterns, ideas uncommon to you will also get you thinking creatively. More interactions with new cultures and people also add to inventiveness. Immersion of one self into other cultural experiences or activities even can generate new ideas and ingenuity.

If you feel that your idea generation skills are lacking why not try one of the items from above to increase them. You never know what sparks of ideas and ambitions you suddenly become inspired with.

Pralines by Haitian French Creole Natives

Saint-Domingue (present day Haiti) was the richest sugar colony for the French during French occupation of that Caribbean island during the 17th century. Haiti was the backbone for the beginning and duration of the French sugar industry. The knowledge and resources for processing cane sugar to refined sugar, gave the French the advantage of becoming the leader in the sugar industry during the 17th century. The abundance of sugar in Haiti provided the French with the opportunity for creative desserts in Haiti and in France. The praline was one of the French desserts created from the abundance of sugar during that time. However, this confection did not take on the “praline” name until its introduction to the United States.

Pralines are often defined as caramelized nuts or sugar coated nuts. Credit is often attributed to one well to do French sugar industrialist that lived in France during the 17th century. However, Haitian French Creoles believe that this is a recipe that was created in a French Plantation home in Haiti during French occupation of Haiti and transported to France where a French industrialist took credit for the creation of this recipe.

Although praline is well known only to American living in the southern states, every native Haitian knows this confection because it is a true part of their culture and livelihood. The Haitian’s name for praline is the “Haitian Tablet”. This recipe was later introduced in New Orleans by the French and their Haitian Creole house servants traveling from Haiti to New Orleans.

Haitian Tablets (Pralines) take two forms in Haiti. Made with brown sugar, this confection has a chewy consistency due to the molasses found in brown sugar. Cream and white sugar is added to the recipe to create a less chewy but creamier candy. The introduction of a variety of nuts like almonds, peanuts, coconut and cashew made for a great variety of pralines in Haiti. Peanut was and is still the most popular Haitian variety of this confection. The Haitian has named this confection, “Tablet Pistache”. Translated, this is the peanut variety of praline. Coconut is the next favorite variety of this confection for Haitian. Due to unfavorable condition for growth, pecan was not a nut option for this confection on the island of Haiti. Most Haitians are not familiar Pecan Pralines. This variety of praline became popular once this recipe was introduced in New Orleans because Pecans was abundant in the southern states of the United Sates.

French culture and cuisine was introduced in Haiti during French occupations of that island. Even though Haiti is a free country today, the French cultural influence and cuisine are still observed in Haiti’s language, mannerism and culinary skills.

The Haitian Tablet (Praline) is still abundant today and throughout Haiti’s main cities and countryside. It is one of the oldest confections produce by Haitian natives in Haiti. It is also one of Haitian’s most favorite treat.

Although pralines are simple to create, they are seldom authentic because those who create this confection are seldom direct French descendants and their recipes are often gathered from present day resources about the generic praline. There is one manufacturer of this confection that can call this recipe “authentic”. Le Gourmet Praline is a praline manufacturer owned by a Haitian French Creole who is a direct descendant of French and Haitian parents and was born on the Island of Haiti. Le Gourmet Praline recipe was handed down throughout the generations. There are family secrets to this recipe that makes this confection unique from any other pralines in this industry.

Karabij – A Middle Eastern Cookie

Karabij is a popular Middle Eastern cookie served with Natef. Natef is a special white cream used for dipping with Karabij.

Karabij are one element in the Middle Eastern cookies family, which in turn is a class of Arabic sweets. It is a cookie made of semolina dough, which makes it very delicate and easy to break. It is baked, and it is abundant in pistachio nuts.

While other Middle Eastern cookies like Mamoul and Mamoul-Mad are filled with many types of nuts such as pistachios and walnuts, as well as dates, Karabij on the other hand is always filled with only pistachios. Even though it is perfectly possible to use a walnuts or dates filling with Karabij cookies, it has been the custom not to do so and to use only pistachio nuts filling with Karabij.

Karabij are essentially small pistachios filled Mamoul cookies. They share the same ingredients as Mamoul and are prepared and baked in the same manner. However, Karabij are usually smaller in size than Mamoul because they are intended to be dipped in Natef. Even though Mamoul is made into different sizes, Karabij are always made into a small longitudinal shape easy to use for dipping.

Karabij are great for those who like dipping. It is a favorite dessert to eat while watching a movie for example. It is much healthier than chips or chocolate since it contains healthy pistachio nuts.

Karabij are popular in Arabic countries. Their popularity did not spread much to the western world because they are closely associated with the white Lebanese cream Natef which is not popular in the Western world.

Karabij are small in size, and one can eat couple dozens of them before noticing. They are in general high in calories, just like any other cookies, so people should watch how many they eat.

These small cookies are considered to be in the same category as Mamoul, Mamoul-Mad, and Ghraybeh, which are all under the class of Middle Eastern cookies. However, while Ghraybeh is a sugar cookie, all the rest are semolina based cookies filled with nuts such as pistachio and walnuts and with dates as well.

Middle Eastern cookies are consumed especially during holidays and celebrations in Middle Easter and Arab countries. They are also the preferred gift during religious holidays and celebration.

In summary, Karabij are Middle Eastern cookies exclusively dipped with the white cream Natef and offered for desert.

A Must-Have To Add Years To Your Life And Life To Your Years

The 7Fs are essential parts of living a longer, better life. One of those Fs is Friendships (the others are Food, Fitness, Future, Fun, Finances, and Faith), considered to be the highest and finest of all human relationships.

Different people provide the friendship we need at different times of our lives (some friends, of course, remain for the long haul). This shift is not surprising, given that most of us change with time and experience, and all parties to a friendship are changing simultaneously. When couples divorce, for example, people might take sides with one of the divorcing pair or lose touch with both of them when they go their separate ways.

Generating and retaining modern-day friendships can be tough going. Exploring the past doesn’t seem to be of much use for us when we’re searching for models or examples. Most of the famous friendships recorded in history and legend are between men and most of those appear as a bit more than friendships (Achilles and Patroclus, for example). Contemporary models offered by film and television and the effect of social media add to the confusion. All we’re able to conclude from these models is that friendship is far more emotional than rational. While it could be argued that qualities such as shared interests, attitudes, views, tastes, style, appearance, and sense of humour are reasons for engaging, friendships tend to be natural, spontaneous, freely given, and entered into more on subliminal cues than other qualities.

Despite the confusion, we do know that we have to work at retaining friendship. Back in Aristotle’s day (350 BCE), he reckoned that one and a half bushels of salt needed to be consumed together before a friendship became solid.

How Do Protozoans Obtain Their Nutrition?

Nature encompasses alluring, enchanting organisms one can think. These creatures may range from smallest protozoans to largest mammals. All the creatures require food for getting energy. The method of capturing food differs in different group of taxa. The way in which the protozoans devour their prey is also magnificent. The mechanism of getting nutrition is also amazing. Nutrition is a process of taking food in and digesting it and assimilating it to obtain energy. The ways in which the protozoans obtain their nourishment also varies drastically. They represent almost every type of nutrition. They may be holozoic, holophytic, parasitic, coprozoic, mixotrophic, saprozoic.

1. Holozoic Nutrition

The majority of Protozoans nourish themselves in the manner as the higher organisms did. They are able to feed on various micro-organisms, rotifers, crustaceans, other protozoans etc. Such protozoans are termed as Holozoic. They may be carnivorous, herbivorous, omnivorous or scavangerous. Holozoic nutrtion is also termed as zootrophic nutrition. This type of nutrition involves three basic steps:

A. Food Capture and ingestion

The regular method of food intake is also termed as phagocytosis, which differs greatly in different classes of protozoa. The locomotory organelles play an important role in food capture and ingestion. Rhumbler has defined four methods in which the locomotory organelles participate in food capture and ingestion.

a. Circumvallation

This method is very common Amoeba. Here the prey is surrounded by the locomotory organelle termed as pseudopodia from all the sides without coming in direct contact with the prey and a cup is formed. The food cup is later on completed by forming a food vacuole enclosing the prey with large amount of water.

b. Circumfluence

This method is aided by the locomotory organelles termed as axopodia and reticulopodia for capturing an immobile prey. A food cup is formed by direct contact with the prey and cytoplasm flows around the prey for engulfing it.

c. Invagination

In this case, the prey is first killed by a toxin secreted by the pseudopodia and then it is enclosed in the form of a food vacuole along with cytoplasm.

d. Import

In this case, the passive prey like the filamentous alga is simply drawn into the body upon contact and ingested. The general body surface plays an important role in this process.

B. Digestion and Assimilation

Digestion is always intracellular. The food vacuole is surrounded by a film. Acids, alkalies and enzymes are poured over the food to ensure digestion. The reaction is first acidic then alkaline. The prey is killed in the acidic environment which lasts for 4-60 minutes. Digestion mostly occurs in the alkaline phase. The digestive enzymes are aided by the lysosomes. Protein splitting proteases and starch splitting amylases are of wide occurrence. The presence of fat splitting lipase is controversial.

C. Egestion

In naked forms like Amoeba, the undigested matter goes out from the hinder part of the body. In some ciliates egestion occurs through a permanent opening present at the posterior end of the body termed as cytopyge.

2. Holophytic Nutrition

This mode of nutrition is also termed as autotrophic nutrition. This is very common in chlorophyll bearing flagellates. These organisms carry out photosynthesis with the help of carbon dioxide, water and chlorophyll. The oxygen is liberated and the left carbon is used for making food. The starch is stored in the form of amylum but in Euglena it is stored in the form of paramylum which is not colored with iodine. Certain protozoans house symbiotic green alga that carry out photosynthesis and provides food to them.

3. Saprozoic Nutrition

This mode of nutrition is also termed as osmotrophy. Here the flagellates that are in direct contact with the organic matter of the decomposed plants and animals obtain their nourishment. They obtain their food in the form of dissolved material.

4. Pinocytosis

This is also termed as cell drinking.It was first studied by Mast and Doyle in 1934 in Amoeba proteus. Pinocytotic channels are formed in the body for absorbing liquid food from the surrounding medium. This method helps the organism in getting higher molecular compounds from the surrounding medium.

5. Parasitic Nutrition

The Sporozoans are completely parasitic and obtain their nourishment by living as parasites in the body of other animals. They fall under two categories:

a. Commensals

They feed on the raw or digested material of the host in saprozoic manner. They are harmless endocommensals. E.g., Nyctotherus, Balantidium

b. Pathogenic

About 26 species of protozoa are known to be parasitic to humans. They are responsible for causing dreadful diseases like Sleeping sickness, Malaria etc.

6. Coprozoic Nutrition

Many free living Protozoans feed on the faecal matter of other animals and are termed as coprozoic. Eg., Cercomonas etc.

7. Mixotrophic Nutrition

Several Protozoans are able to get their nutrition in more than one way. Euglena gracilis is able to take nutrition both holophytically as well as saprozoically.

Whatever may be means of devouring food all leads to adaptation to colossal environment.

Why Product Demonstrations Make Better Business Sense

Walk into any store or mall today, whether it is a grocery store or a boutique store, a high-end mall or the shopping center next door, and chances are that you will see a product demonstration going on there. This could be to demonstrate an electrical appliance, such as a kitchen appliance, or it could be to demonstrate a new cosmetic or beauty product, or it could be a food demonstration that gives people a chance to sample the food or beverage that is being marketed. No matter what category of shopping center promotions you see, you can rest assured that there will be a beeline of people eagerly waiting to get a sample or try the new product. This could be just the curious among the shoppers or those who are serious shoppers who are ready to actually buy the product.

Even if the product demonstration is given to 10 people, you can rest assured that at least half of those would be willing to buy the product after trying it out. This is why a product demonstration is such an effective form of marketing for companies across different industries as it gives a much better return on investment than other forms of advertising, while also being cost effective. Unlike print, electronic, and digital media or social media marketing which can tend to get very expensive, a product demonstration is more value for money and delivers results, especially when planned, designed, and implemented by a professional company that has considerable experience and expertise in shopping center promotions.

One of the major areas that shopping center promotions are so successful is in the food and beverage industry. This is because a food demonstration gives people the chance to actually taste, smell, and/or see what the food or beverage product is like. This is a totally different experience, one that allows them to enjoy the product using their five senses. Compared to just reading about the product, or seeing it on television, or seeing it on the supermarket shelf, the experience of actually sampling the product, experiencing what it tastes like, smells like, and looks like, is enough to make most people actually buy the product. This is true even if they have been loyal to a certain brand for many years.

A product demonstration is especially effective in households where the children are the decision makers when it comes to buying food and beverages! Children are known to be notoriously loyal and stick to a favorite brand. Parents do not often want to upset this status quo. So the most effective way that companies can get such a demographic to buy their new brand is to give the children a chance to sample the product! And this is something that most children will love to do, as they are naturally curious. Once they are won over, then winning over their parents is a walk in the park! This is something that a television commercial or a print advertisement cannot achieve, no matter how well made or expensive it may be!

How Technology Has Changed Our Kitchen Appliances

Modern day technology has changed the way that we cook and eat in our kitchens. We can easily see this with the many gadgets and kitchen appliances found in kitchens all over the world. As kitchen technology has evolved, our dependence for such innovative products has also increased. With busy daily schedules, the technology used in kitchen appliances shapes our lives because of how easily they make it to prepare and cook healthier meals.

The kitchen is the busiest place in our house because this is where our everyday food is being prepared and consumed. Besides appliances such as food processors, which have made preparing foods so easy, perhaps the most revolutionary technologies are the appliances that have made clean up a breeze when using a dishwasher. Since the invention of the computer, there are very few kitchen appliances today that are not powered by computer programs and memory chips. From our can opener to our ovens, every electrical appliance that we use is operated using technology. The good thing about these changes is that this breakthrough has contributed so much in easing up our daily activities especially with cooking healthy meals.

Kitchen appliances have evolved so much since the discovery of gas ovens that now new modern appliances are not just manufactured to be more efficient but designed to suite the taste of our decorative styles. The most modern day appliances we typically see now are indicators of what was lacking in the past when women needed to put extra effort on their cooking needs. Some of these modern kitchen appliances include the freezer with no frost, automatic toast makers, dishwashers, microwave ovens, sandwich makers and juice extractors. Not only do these appliances do terrific jobs of cooking and cleaning, you can buy them in complete packages to match the style of your kitchen. Now the person who is in charge of the kitchen does not have to worry about doing all of the cooking, baking, grilling, grinding and washing the dishes at the same time. With the push of a button, everything is literally taken care of.

As a result, technology has not only increased the values of our kitchens, it has made cooking once again enjoyable. You can now easily watch or listen to your favorite show while you enjoy preparing a wonderful meal for your family. As kitchen appliances improve, so will our time increase that we get to spend with loved ones.

Doctor of Naturopathy Medicine (NMD) – A Rewarding Profession in Alternative Medicine

Naturopathy medicine or natural medicine is one of the emerging medicine fields in alternative medicine science and based on the belief that the human body has a natural healing ability. It is one of its own kinds of medicine that majorly involves nontoxic and holistic approach and primarily stress on prevention of disease by focusing on maintaining the wellness. Though the roots of the medicine practice have been around for many years, but in the last few years the mainstream culture has widely adapted this style of curing treatment in form of naturopathy as an effective modality of health care. In fact, today the ratio of naturopathic medicine doctors has increased dramatically and many young students are opting for career in naturopathic medicine as naturopathy doctor.

Today it is hard to deny the fact that profession like doctor of naturopathic medicine is gaining huge popularity and has its own reward that is just beyond any comparison. It is a career that offers ample opportunities for doctor to help patients improve their health by using natural therapies that have been around for thousands of years. In this profession, naturopathy doctors strive to treat their patients individually, and generally spend more time with their patients in comparison to the medical doctors. They combine the wisdom of nature with the rigors of modern science as well, which is very rare to be found in any other medicine science.

Many people often consider a naturopathic doctor very similar to the medical doctor, but there is basic difference between both of them. In comparison to medical doctor, the doctor of naturopathic medicine studies holistic and non-hazardous approaches towards treatment with a strong emphasis on optimizing wellness. Adding to this, some people even think that naturopathy doctors do not make decent money, but it is a very wrong misconception. In fact, if we talk in terms of salary, most of these doctors make a very reasonable salary, because there is a high demand for alternative medicine.

Apart from this, today there is a very high requirement for naturopathic medicine doctors in hospitals, clinics and community health centers as well. Overall the future prospect of this profession seems to be very bright. So in case, if you are looking to make a career in this field you need to opt for naturopathy course from a well recognized and accredited alternative medicine institute. Following your studies under naturopathic medicine program can help you get trained in various essential elements like clinical nutrition, acupuncture, and psychology and more. Generally, naturopathy programs conducted in alternative medicine institutes includes a minimum of 2 semesters of 9 months each. Though, at times this duration may vary accordingly.

The course includes paper on various subjects like botanical medicine, acupressure, hydrotherapy, gynaecology and many more. Moreover, theses days there are many alternative medicine institutes that are also offering naturopathy distance education programs as well. However, it doesn’t matter, whether you choose naturopathy correspondence course or on-campus program, once you complete the naturopathy course and obtain a Doctor of Naturopathic medicine degree, you become eligible for a wide variety of natural medicine careers, including massage therapy, Acupuncture, Aroma Therapy, Reflexology, health education and more. Certainly, it is one of the major upcoming professions and offer rewards and options that are just beyond any comparisons.

How to Run a Bakery

Running a bakery requires a lot of things all coming together at once.

I prefer the term, “The Daily Operational Requirements of a Bakery” rather than “how to run a bakery”.

The word “running”, is a term used in the sports field and though we as bakers do a lot of fast movements and it might seem to some that we are literally running from place to place. It is structured and designed to make as much use of our production time as is humanly possible.

Also running in a bakery business is one of the top reasons for professional accidents. The only time anyone should be running in a bakery business, is in the event of an emergency!

Now as far as the heading is concerned we are running a bakery but of course as I have explained my preferred term is the day to day operations of a bakery.

For some, it is also going to be a headache. It is certainly going to be a fun and rewarding experience to others. But it can also be your worst nightmare!

I am telling you this right up front…

…NOT to scare you into giving up your business venture, but to open your eyes, so you can see outside the box.

You have heard that statement many times i am sure. But, if you can think outside the box then many of the challenges will seem like an easy crossword puzzle. (Unless you hate crossword puzzles of course).

YOU!

YES you!

Whatever you do will be imprinted onto your business and whatever your employee does will also have a bearing upon “YOUR” business. It is therefore up to you to know as much about that business as is humanly possible.

What you don’t know can be purchased, such as managers, accountants and lawyers.

You will need to oversee every aspect or employ someone with whom you have complete trust and I do mean complete trust. This person will be spending YOUR money. They will be operating YOUR business. They may not be writing the checks, but they maybe designing the production flow and controlling your staff so that is where I say they are spending your money.

So, just what is involved with how to run a bakery?

Or as I have already said, arrange the daily operation of the bakery production.

One of the first operations is to cost your purchases and then cost the recipe’s you will use to acquire a sale price to pay all the expenses of your business.

Of course I am assuming here that you have already written your business plan and you have arranged an ingredient supplier, these are the steps to become a profitable bakery business.

The daily operations of the bakery are going to change every day. This is because production will change daily. After-all the chance of selling out every product every day is unrealistic – NOT impossible, but not likely.

We of course strive to produce just enough so that few pieces are left over. That way the product is at its freshest.

In the bakery we produce bread dough’s, and some of those bread dough’s require a bench time and some bread dough’s are what we call “No-Time” dough’s. So it is important that we arrange our time to work all these productions times into a standard operation for optimum use of every piece of equipment as well as utilizing our oven space appropriately.

Besides the bread dough’s we also make cakes and cookies, pies and other products that require different operational procedures. They also bake at different times and temperature.

Breads bake at a temperature of 400 to 450 degrees. But if you were to put a sugared top puff pastry product into that same oven, three things will occur.

1. The sugar will burn
2. The puff pastry will not cook correctly

3. The time, ingredients, labor and product are wasted!

Similarly, if you make meringues, the oven temperature will be 150 – 175 degrees so trying to bake a sponge

cake or bread at that temperature will be the same result of number three above.

In most bakeries, that is a small bakery with just a few employees will use a system called “baking down”.

Baking down is a way to run a bakery by baking all the highest temperature products first then the cake production then the cookie products and finally the meringues.

The products are then cooled, decorated, packaged and sold.

Vegetable Juice Recipes for People Who Don’t Like Vegetables

You may think you don’t like vegetables, but finding the right vegetable juice recipes just might change your mind! Juicing vegetables might just open up a whole new world for you.

We all know that vegetables are healthy for us. Most doctors and government health departments tell us we should be consuming several servings a day. They are full of vitamins, minerals and important cancer-fighting compounds.

Unfortunately, to some people, vegetables just don’t taste good. Maybe the texture of boiled or steamed vegetables is disagreeable to you, or the sulfuric odor or flavor of cruciferous vegetables (broccoli, cabbage, etc.) turns you off. With any electric juicer you can transform you relationship to these nutrient-loaded plants through vegetable recipes aimed at vegetable-ambivalent taste buds.

Most people enjoy fruit juices, but the term “vegetable juice” conjures up images of V8 or other canned tomato drinks. Believe it or not, there is a whole world of juice-able vegetables that taste nothing like what you’d imagine. Whether alone or mixed with fruit extracts, even an avowed vegetable hater can partake.

Vegetable juices that are easy to enjoy even for the vegetable-averse include cucumber, carrot, bell pepper, fresh tomato (which is very different than canned tomato!), celery, jicama and zucchini. Then there are a variety of options for masking the flavor of other examples.

The first option for making vegetable juice recipes tastier is to mix them with fruit extracts. Spinach juice or kale juice mixed with apple juice is sweet and delicious. Orange juice can overpower the flavor of a little bit of green juice. Carrot and apple are a great combination for vegetable haters. Cherry or pomegranate juice are flavorful enough that a little bit of carrot or celery juice will be barely noticeable. Melon juice mixes well with cucumber or celery. Jicama juice or zucchini juice can be combined with mango or pineapple juices.

If you are making a smoothie, avocado can be added to any fruits or fruit juices without changing the flavor significantly. This will add fiber and healthy fats to your beverage. Spinach or other leafy greens can be pureed with fruit and yogurt to create a nutritious green smoothie without a strong vegetable flavor.

Another option is to add lime or lemon juices to brighten up the flavor of a vegetable juice, heightening its appeal to your taste buds. Adding fresh ginger or garlic can give it an entirely different twist. Herbs can also be juiced to change the flavor profile of a juice. Try basil, parsley, cilantro or dill.

Vegetable juices can be incorporated into other recipes if you so desire. Use fresh vegetable juice as a base for lentil soup or vegetable soup, or in a vinaigrette or marinade. Bell pepper, tomato and cucumber juices can be combined with spices to make a delicious gazpacho.

Vegetable juice can even be used in place of water to cook rice or other grains in. It can also become part of cocktails, or used in place of water in nearly any savory recipe.

Don’t be afraid to think outside the box when it comes to finding ways to incorporate vegetables into your diet. Through juicing, you can enjoy vegetables’ critical nutrients without unwanted vegetable flavors or textures.

Work Done While Eating a Cookie: An Interesting Application of Physics in Day to Day Life

In this article we will take an interesting question on theoretical work done while eating a cookie. We will apply the basic concepts of Physics to answer it. We will see that the answer predicted by Physics varies drastically to what we experience in our daily life. In actuality though, the two answers are not very different. We just need to change our perspective to actually see that they are essentially the same.

Question: How much work is involved in eating a 27-gram cookie, if it can be eaten in 6 bites and the distance from hand to mouth is 24 centimeters? The cookie is raised to the mouth at a 45° angle and is put down after each bite. Assume that each bite of cookie has the same mass. (If you need to eat a cookie in order to visualize this problem better, feel free to do so!)

Answer: Assuming that we move the cookie slowly to our mouth, the force applied by our hand must equal to the weight of the cookie. Whether we are lifting up or moving it down, the force applied by hand is always in the upward direction so as to counter the weight of the cookie. When we are moving up the work done by our hand is positive as the force applied and motion are in the same direction.

When we are moving down, the work done by our hand is negative as the force applied by hand and the motion of cookie is in opposite direction. So we can say that the if we move the cookie to our mouth for the first time; we lifted a mass of m*1=27 grams to a height of h=24cm*sin 45= 17 cm (approx). Our bite was just 27/6=4.5 grams. So the remaining m2=27-4.5= 22.5 grams was shifted downward. So in this first trip of upward and downward motion, the total work done was w= (m1*gh – m2*gh)=(m1 – m2)*g*h= 4.5 grams*9.8m/s^2*17cm=0.0075 Joules. Similarly for the next trip, work done will be same. So when we add all the 6 trips, we will get a net work done of W= 6 times of 0.0075 joules. Hence W= 0.0045 Joules. Here we note that the theoretical net work done is simply m*g*h where m is the total mass of the cookie. So whether we eat it in 6 bites or 60 bites does not make any difference as far as the theoretical work done by the hand is concerned.

In real life though if we eat that cookie in say 60 bites, we feel more tired. The reason is simple. Our hand has to lift its own mass as well so for every trip it does work just to move itself up or down. This work is not useful though. So even though Physics might say that its only the mass of the cookie that matters and not the number of bites, but in real life we need to do more work than simply m*g*h. Here it must be noted that h= perpendicular height of 17cm which was obtained by the formula h= 24*cos 45=17 cm.

This article has been composed of the live excerpts of a real session between the student and the tutor on http://www.myphysicsbuddy.com. MyPhysicsBuddy provides online physics tutoring and Physics homework help to students across the globe at an extremely affordable rate. For more such concepts, visit their website.

Foods That Relieve Constipation Also Help Prevent Bowel Impaction

Foods that relieve constipation should be eaten on a regular basis by anyone that has bowel impaction or problems going to the bathroom without straining. Straining when going to the bathroom has actually caused a heart attack in many people over the years.

You do not have to be a victim if you just eat more of the foods that relieve constipation, and less of the foods that cause constipation on a daily basis. A heart attack is not the only health problem you can develop as a result from being constipated.

Chronic Constipation can lead to many other health problems:

— Bowel Impaction

— Re-absorption of toxins into the bloodstream

— Headaches

— Malnutrition

— Indigestion

— Hemorrhoids from straining

— Varicose veins

— Diverticulosis

— Irritability

— Bowel cancer

— Auto immune diseases

— Abdominal pains

— Depression

— Weight gain

I know I sure don’t want any of the symptoms listed above. If you suffer from any of the symptoms on the list, then you would greatly benefit by eating more of the foods that are on the foods that relieve constipation list below, and avoid doing the things, and eating the foods that cause constipation that I have also listed below.

Foods that relieve constipation

— Psyllium husks

— Ground Flax seeds

— Okra

— Prunes

— Dates

— Extra Virgin Olive Oil

— Potatoes

— Lettuce

— Onions

— Carrots

— Green peppers

— Apples

— Pears

— Oranges

— Grapefruits

— Grapes

— Strawberries

— Beans

— Other fruits and vegetables

Causes of constipation

— Eating refined foods like white flour that contain no fiber.

— Eating a lot of Cheeses

—-Pasta

— Pizza

— Cookies

— Drinking sodas and sugary drinks

— Eating a lot of Meat (meat has no fiber in it)

— Getting dehydrated

— Overeating nuts and seeds (soaking Raw nuts overnight in water will help but they are not as tasty)

— Drugs or Medications

— Improper diet

— Not going when you feel the urge and “holding it in” because you are not close to a bathroom or think you are too busy.

Over the years we have discovered that the same foods that relieve constipation, are also the same foods that are very healthy for you. The reason they are so healthy is that they contain vitamins, minerals, phytochemicals, and they are high in fiber. Also if you eat them raw (except beans and potatoes) they will also contain living enzymes that aid in digestion.

Let me just go over with you a few of the worst foods to eat if you are trying to relieve constipation.

Cheese

Cheeses are very clogging to your digestive track. Every time I eat cheese, or meals containing cheese, it feels like my stomach turns into a knot, and I usually feel clogged up with stomach pains for a few days until it has worked his way back out of my system.

However I have been on a healthy diet program for a long time now, so my digestive track is used to processing and eliminating my foods without them getting clogged up in my intestines.

But, if you have been eating cheese and other clogging foods for a long time, you might be used to the feeling of having a clogged up digestive track, and most people in the United States have been eating this way their whole lives so they don’t know what it feels like to not have digestive pains of some type.

White bread

Just about every sandwich, every burger on a bun, dinner roles, cakes, cookies, pies, pizza, pasta, and fast food biscuits, can cause constipation, especially if they are eaten alone without enough of the foods that relieve constipation also being eaten at the same meal.

This is because they contain very little fiber in them. Any time you eat constipating type foods, you should balance it out by eating foods that are high in fiber that I have listed above.

Pizza

Pizza is another food that usually takes a long time to move through the digestive tract. Pizza is also another food that has almost no fiber in. Cheese and white bread are two of the main foods that will clog down your digestive tract. And pizza contains both.

How to avoid constipation:

— Stay hydrated by drinking enough pure water, raw fruit juices and raw vegetable juices.

— Stop or cut way down on eating refined foods. (They glue us down inside)

— Eat a lot more of the foods that relieve constipation that I have listed above.

If you are constipated, then you have food that is stuck in your intestines. This food that is stuck in your intestines starts to rot more and more the longer it is in your body.

Constipation is unhealthy for the body, especially if you are eating toxic, artificial chemical containing foods, or foods that you are intolerant to. Many people have food allergies that they might not know about that can cause many different types of symptoms.

To avoid constipation, make sure that you are not eating refined starches that have had the fiber removed like white rice, pastas, breads, tortillas, and biscuits. Also when eating any type of starch, you want the meal to have enough oil in it. Extra virgin olive or coconut oil are good clean sources of oil to use.

The more oil in the meal the less chance of constipation. But too much oil will zap your energy. Also you will want to eat enough fiber containing vegetables (but not fruits) with any starch-based meal.

If you eat more raw fruit smoothies for breakfast, then the high water content (the pulp of the orange, grapes, or Grapefruit) and the fiber in pears, apples, strawberries, raspberries, cherries, and cranberries should keep things moving and rinsed out.

Also smoothies are blended into a liquid, which also helps to avoid constipation. Another good meal to eat to relieve constipation is to make a soup with many neutral vegetables, add some okra (okra is kind of slippery in texture) and then blend it into an emulsion with some Extra Virgin Olive oil or Coconut oil. These liquid type meals rarely ever get stuck inside your digestive tract.

If you eat more of the foods that relieve constipation, and cut out the constipating ones, you will have better chances of not developing bowel impaction. If you already have bowel impaction, you might be able to slowly reverse it by eating more of the foods that relieve constipation.

What exactly is bowel impaction?

Bowel impaction is where a mass of food gets stuck inside your intestines and turns into a hard lump that doesn’t come out. This lump of hard fecal matter then starts to rot. Then other foods that you eat later still has to be eliminated eventually, so they just have to go around the hard mass to get out. Your body might then develop chronic diarrhea to try and deal with the situation.

Bowel impaction can lead to the bowels becoming enlarged, which can then put too much pressure on the veins that are near the colon that are coming from various organs and muscles in the body.

Your organs need a fresh steady blood supply to function properly. You want all of your organs to work as they should if you want to stay healthy. Also high blood pressure can be because you have too many of your veins being pinched off. This is how varicose veins are formed. This is also how hemorrhoids are formed.

Just think of a water hose, if you pinch of the end of it, the pressure builds up and makes the hose expand. If you have high blood pressure because of veins being pinched off, then your heart will have to work harder to pump the blood through them.

By eating more of the foods that relieve constipation on a daily basis, you will feel better, you will become more regular in your bowel movements, and you will not have to worry as much about developing a more serious disease in the future that is caused from being chronically constipated.

I know that eating refined foods, candy, cakes, crackers, cheese, and pizzas are very tasty, but they cause constipation in many people. It is just not worth it to destroy our health by eating an unhealthy diet on a consistent basis. Also, once you cut out all the junk, and only eat healthy foods for a period of time, your taste buds will adapt, and the healthy foods will actually start to taste good.

Do You Have a Wheat Intolerance?

Wheat is the most widely consumed cereal in the US. and Europe today. More than a billion people use it as a staple in their diet and wheat production has almost doubled since the turn of the 20th century. In Britain it provides 27% of our daily calorie intake.

History has seen it as an essential element to a nutritious diet, and towns grew up around its supply. It was first grown in the Middle East over ten thousand years ago and has since adapted to grow in almost any climate. However, the wholesome wheat products of ten thousand years ago differ greatly from the refined white flour of today.

The pale, fluffy, white cake-like bread so many of us eat, is a far cry from the heavy, wholesome, chewy whole grain breads that were once the staple diet.

In history, the purity of what you ate reflected your social standing, so of course clean, white, light, and refined was very much preferred to the heavy, wholesome and chewy. To serve anything other than white bread on a ceremonial table was considered an insult. Even in the bible reference is made to the desirability of fine flour. So the wealthier classes would repeatedly sieve their flour and “whole” flour became a symbol of the lower classes.

With the rise of the industrial age the flour was processed still further to remove the germ, as its oil content caused rancidity, and prevented storage and distribution. All that was left of our “wholesome” flour was pure starch, very manageable commercially as it is practically dead food.

Refined white flour is used in bread, biscuits, cakes, pastry, pasta and cereals. So what is thrown away in the refining process?

The outer layer of the grain is the bran which contains a high proportion of B vitamins and about 50% of the mineral elements in the grain. The germ at the base of the grain is the actual embryo of the plant, rich in fats (mainly essential fatty acids), protein, iron, and vitamins E and B group. Also in the outer layer of cells called the aleurone layer, is the endosperm’s protein. Between the germ and the endosperm is the scutellum, which is particularly rich in thiamine.

Like the sugar in fruit, most forms of starch come complete with the other nutrients which are needed to digest them. If we refine these foods, stripping away the necessary vitamins and minerals, we end up poisoning ourselves with toxic by-products of incomplete metabolism. In an attempt to digest this dead food, our body will use up vital reserves of vitamins and minerals. Time has also shown that the depletion of fibre in the diet as a result of refining has had an impact on mans’ intestinal function, low fibre is implicated with various conditions from haemorrhoids to cancer of the colon.

Out of five million tonnes of milled wheat, 1.4 million tonnes of bran, germ, aleurone layer, and scutellum are discarded. This is known as 70% extraction, meaning that only 70% of the grain is finally used. During world war two, food shortages meant that the extraction rate went up to 85%, and there were marked benefits to the nation’s health. The reintroduction of flour of 95-100% extraction would do more for the health of this country’s people than any other single measure in the field of nutrition. In our de-vitalised western society, no-one can afford to throw away nutrients in these quantities.

As the refining process removes so many nutrients from flour, UK law requires that iron, thiamine, niacin and calcium, are added to 70% extraction flour. Secondly, to get the flour and its products to behave in the way the market dictates, a wide range of chemicals are added; flour improvers, bleaching agents etc. All additives should have a question mark over them, they are yet another source of toxins, and concern has been expressed by some that commercial interests over ride nutritional interests.

None of this would be necessary if we could only accept the qualities of 100% extraction rate whole wheat flour, it can no longer be regarded as a peasant food. Consumption of whole wheat bread is on the increase, but there is a long way to go for whole wheat pastry, cakes, pastas, biscuits and wheat based thickeners. Wholemeal flour used to be criticised as it naturally contains phytic acid which binds with calcium preventing its absorption, but studies have shown that whilst this does occur, there is a period of adaptation then calcium absorption returns to normal.

However here comes the “but”, whilst wholemeal flour is infinitely preferable to white, no wheat at all is preferable for some people.

Firstly wheat isn’t the essential staple food it is billed to be, and is not easily tolerated. As a source of protein it is very poor, as it only has incomplete protein to offer, it is grossly Lysine deficient, and so cannot be fully utilised by the body. The bran does provide fibre, but there are actually more suitable fibres in other foods. A study into irritable bowel syndrome at the Radcliffe Royal Infirmary found that 39% of patients found wheat to be a contributing factor to their IBS after completing an elimination diet.

It is the wheat protein gluten that is the major culprit in problems relating to wheat. Some level of gluten intolerance can actually be found in the majority of people, and is linked to a broad spectrum of symptoms. Gluten is a sticky substance, resembling the consistency of chewing gum.

It is gluten that gives loaves that springy, airy texture so much in demand, and that is why hard wheat with its high gluten content is used for baking.

Modern commercial bread making, where the dough is only proved once, requires higher levels of gluten and so crops are grown which have high gluten levels.

Being such a sticky, elastic substance it is quite hard to digest. If undigested gluten finds its way to the large intestine it can bind with the mucosa to form a sticky mass that lines the colon wall.

This makes an impermeable barrier both ways; hindering secretions and nutrient absorption. Lack of secretions mean reduced lubrication, so transit time for food around the colon is slowed, the colon, already narrowed by the glutinous layer, can simply grind to a halt.

It is when this occurs we see ballooning of the colon and or diverticuli, this mass will putrefy, leaching toxins into the blood stream, causing other seemingly unrelated problems, hence the higher occurrence of gluten intolerance than one might think. Needless to say there can be little or no absorption of nutrients.

If your digestive system is in peak condition these problems shouldn’t arise as complete digestion of the gluten will have taken place in the small intestine. However, very few of us, with de-vitalised diets, stress, toxins etc. can boast this level of functioning, so this scene in the lower bowel becomes almost inevitable.

Gluten also features highly in allergic responses, where the protein is incompletely broken down. The body may, due to inherited tendencies or incorrect weaning, have a gluten intolerance causing mal-absorption of any grain that contains this protein.

The intestines become irritated and the villi are damaged, reducing proper absorption of nutrients. This damage to the intestinal wall allows toxic substances to be absorbed into the blood stream.

At it’s most extreme, this allergic reaction is what we know as Coeliac Disease. It causes chronic mal-absorption of nutrients where the small intestine is unable to digest and absorb food. So the sufferer may eat a “healthy” diet but be ill and experience symptoms such as bloating, pain, cramps and constipation or diarrhoea.

Conventionally Coeliac disease is viewed as an enzyme deficiency or other metabolic fault. Whilst sometimes the biochemical element may be present, many nutritionists feel that incorrect weaning is more likely. The introduction of cereal grains before the body’s enzymes can digest them can only set the stage for gluten intolerance by causing gastric irritation, antibody reaction and intestinal thinning.

Wheat is added to the average infants diet much too early, digestive enzymes necessary for starch digestion are not even present until 6 – 8 months, let alone a complex substance like gluten. It would really be advisable to wait as close to the second birthday as possible before the introduction to wheat is made (whole-wheat of course).

Studies have shown that the children with the most coughs and colds are the ones that eat the most starches, and most asthmatics were weaned before their first birthday on to an abundance of wheat and dairy produce. Even without a strict food allergy, excess wheat alters the body’s acid alkaline balance and increases the production of mucous. In a study on migraines in children at the Hospital for Sick Children, Dr. Egger found that 24% of those studied had migraines as a reaction to wheat.

Wheat contains natural opiates, morphine like substances that may affect brain cell activity, influencing mood and mental activity and possibly inducing fatigue. It follows that anyone with mental health issues may benefit from following a wheat free diet.

Wheat seems to rank exceedingly high as a trigger of food intolerances and allergies, resulting in symptoms as diverse as rheumatoid arthritis, irritable bowel syndrome and neurological illnesses.

If you have any of the following symptoms it could be worth investing in a food intolerance test and excluding wheat from your diet:

• Bloating

• Headaches

• Migraines

• Abdominal discomfort

• Constipation

• Diarrhoea

• Diverticulitis

• Stomach cramps

• Indigestion

• Feeling of heaviness after eating

• Drowsiness after eating bread

• Mood swings

• Depression

• Joint pain

• Lethargy

• Chronic fatigue

The Food Detective test is a simple DIY pin prick blood test that you can do at home.

It picks up IgG antibodies in the blood which develop when you become intolerant to certain food substances.

Within 40 minutes you’ll be able to find out which foods are a problem for you.

The test kit costs around 55 and can be bought online from http://www.bodykind.com.

Wheat/Gluten Free Diet

If there is a sensitivity to wheat the following foods should be avoided:

Wheat flour, wheat bran and wheat germ

Bulgur, durum wheat, spelt flour

Barley, rye (to avoid gluten)

Wheat based biscuits and crispbreads

Wheat breakfast cereals eg. Weetabix, Puffed Wheat, All-bran

Wheat based alcoholic drinks eg. whiskey, most gins, lager and beer

Bread baking powder

Bread crumbs

Pancakes and batter mixes

Cakes and cake mixes

Crumble toppings

Macaroni, spaghetti and pasta

Semolina, cous cous. (gluten)

Pastry

Sausages, hamburgers & breaded meats

You should also check the ingredients lists of the following products which may contain wheat:

– Baked beans

– Chocolate, Cocoa, Drinking chocolate

– Coffee (cheap instant)

– Cloudy lemonade, ginger beer

– Cream (imitation), ice cream, ice cream wafers, custard

– Chutney and pickles

– Gravy powder, sauces. soy sauce and stock cubes, tomato sauces

– Curry powder

– Pie fillings and instant pudding

– Sausages, pates, spreads and pastes

– Soups (canned and packet)

– Canned fish

Alternatives to wheat

You can replace wheat flour with rye flour, brown rice flour, soya flour, potato flour, corn flour, gluten free flour.

Bread ~ Rye and soya bread, gluten free bread, oat cakes, rice cakes, rye crisp bread, rice crisp bread.

Biscuits ~ Flapjacks, macaroons, fruit bars.

Cereals ~ Wheat free muesli, porridge, millet flakes, Rice Krispies

Crumble topping ~ Rye bread crumbs, oats, sesame seeds, ground rice

Pasta ~ Rice, noodles, Orgran wheat free pastas.

* where a product is shown as being gluten free, it is also wheat free.

Broadland vegetable suet

Brown rice flour

Custard creams gluten free

Doves and Orgran gluten free flour

Orgran gluten free bread mix

Doves gram flour

Doves rye flour

Dr Schar gluten free vanilla wafers

Ener-G pure rice bran

Finn crisp original rye crispbreads

Glutano gluten free biscuits

Gluten free baking powder

Gluten free muesli

Gravy powder gluten free

Kallo rice cakes

Mrs Crimble gluten free macaroons, fruit loaf & chocolate cake

Oatbran flapjacks

Orgran corn pasta, lasagna and spaghetti

Orgran Ris o mais pasta, lasagna and spaghetti

Potato flour

Premier gluten free biscuits chocolate coated

Premier gluten free chocolate & orange biscuits

Premier gluten free plain biscuits

Rice flour

Wheat free mueslis organic and non-organic

Rye/soya rolls, Rye/soya bread Sesame snaps

Soya flour

Wheat free Soya sauce

Village bakery gluten free bread

Village bakery gluten free cakes

Brown rice

Noodles

Yeast Free Diet

Yeasts are part of an enormous family of fungi that includes mushrooms, bakers yeast and antibiotics.

Some illnesses are caused by fungus, e.g. farmer’s lung and Candida (thrush). Be wary of food that has been left about for some time, as yeasts need time and the necessary conditions to grow, and many yeasts are impossible to see with the naked eye.

Yeast will have been used in the processing of any products which have been fermented, e.g. wine. Preserved or dried foods will almost certainly have yeasts on them, even if they have been treated to give a longer shelf life. It is impossible not to ingest some yeasts as they are all about us in the air. The descriptions “dried, pickled, cultured, and fermented”, all indicate the presence of yeast.

Eating out is not difficult provided cheese dishes, any food with vinegar or alcohol, pickles, and mushrooms or truffles are avoided. Bread also must not be eaten, but some plain crisp breads may be acceptable. Salads should be without dressing, and meat without stuffing. Choose grilled meat without gravy, plain boiled or steamed vegetables, plain grilled fish or omelettes. It is wise to avoid fruit desserts and of course cheese and biscuits.

Following this diet will reduce the amount of calcium, protein, fibre and fat consumed, and adjustments need to be made in other areas to combat this. Use a raising powder that does not contain cream of tartar and make whole-wheat soda bread and scones at home, but eat within a short time of baking. Rye crisp breads, or whole-wheat breakfast cereals, (if they can be tolerated) such as Shredded Wheat and Puffed Wheat and rice can be eaten instead of bread.

It is advisable to increase the amount of vegetables eaten, especially the high potassium ones. All fruit eaten should be thoroughly washed, dried and peeled then eaten immediately, keeping the peel well away from the flesh of the fruit or you may contaminate it with yeast. Make oil or lemon dressings for salads with fresh lemon juice.

A problem with the omission of bread is that it could lead to a deficiency of B complex vitamins. To help correct this, drop scones or soda bread can be made with whole-wheat flour without yeast. An increase in the amount of liver to 4 oz (100g) per week would also help.

If a B complex supplement needs to be taken synthetic B vitamins would be more suitable as natural supplements will probably be made from yeast. Fruit juices should be made from fresh washed and peeled fruit and drunk immediately they are made. If the amount of whole-wheat flour used for suitable baking is not increased to at least 1 lb. ( kilo) per week there is a risk of too little cereal fibre in this diet. This is quite a difficult diet to follow, especially as no alcohol whatsoever should be taken.

Foods to Avoid:

bread, rolls, croissants, currant tea cakes, doughnuts, scones, breadcrumbs, pitta breads

Mushrooms, truffles, stuffing All cheeses, yoghurt, buttermilk

Vinegar of all kinds, ketchup, pickles of all kinds, chutney, sauerkraut, horseradish, mint sauce, mustard, salad dressing, soy sauce

Fruit skins, i.e. Apples and pears

Dried fruits of all kinds, sultanas, currants, raisin, mixed peel, apricots, figs etc.

Malted drinks, malted cereals

Monosodium Glutamate (E221) If eating out in a restaurant, check to make sure that M.S.G is not used, ask for it be left out if necessary.

Nuts

Yeast of all kinds, fresh, bakers, brewers, dried, compressed, instant. Yeast extract spreads, marmite, vecon, yeastrel, natrex. Cream of tartar

B Complex vitamins with a yeast base

Antibiotics and other drugs derived from mould cultures

Alcohol of all kinds, including wines, spirits, beers

Alternative Products:

Soda bread, soda farls. (Avoid those which contain buttermilk)

Yeast free breads

Ryvita, crackers, matzos. Some Indian breads such as chappatis, check ingredients. Rice cakes, oat cakes, home made scones

Yoghurt for the first two weeks, then live yoghurt is acceptable. Salad dressing made with fresh lemon, oil, garlic and herbs.

A maximum of three fruits per day, peeled and washed (Fruits which cannot be peeled, such as small berries should be avoided unless they are very fresh.

Cereals which are malt free, such as shredded wheat, puffed wheat, rice, porridge oats

Plain crisps or brands with no additives i.e. Hedgehog

Nuts in small amounts are fine as long as they are fresh. Avoid peanuts and pistachios

Baking powder and Bicarbonate of Soda may be used for baking as a raising agent.

Become a Chocolatier

Do you love chocolate? Do you also love fine foods, baking and cooking? If you are only looking to improve your chocolate skills by making dishes at home, you can start with the many cookbooks on the subject. To be a simple chocolate maker, you can start at home, go to a continuing education class, or attend some classes at a local junior college. But if you are looking to really cash in on your love of chocolate, you may want to become a Chocolatier.

If you are more serious about the art of making chocolate, you can attend a culinary school to learn the trade. Learning how to transform the raw cocoa bean into chocolate is usually the first step of a chocolatier. Chocolate makers take chocolate in its original form, the bean, and then transform it into delicious candies and baked goods. Chocolates will range in sweetness, butter fat content and extra ingredients.

Becoming a Master Chocolatier

You can pursue your chocolate obsession as a chocolate maker, a culinary pastry chef, a confectioner or Master Chocolatier. A chocolate maker might be self-taught, but a culinary chef or Master Chocolatier will require specialized training.

To become a pastry chef, one will need extensive training at one of the many Culinary Institutes around the world. Any university that offers culinary programs or a specialty school will normally have a pastry program. As a pastry chef you will gain knowledge of the entire industry including baking, chocolate making and confections. Some schools offer specialties in chocolate but most are broad based.

Many of the institutions offer programs that run from bachelors degrees in Applied Science to first level certificates of knowledge. Different opportunities will open for those who hold a degree as a Pastry chef. A pastry chef can learn to specialize in chocolate or choose to branch out into other culinary avenues, such as baked goods.

The last phase of learning the skill of chocolate making is to become a Chocolatier. Chocolatiers specialize in chocolate, as well as dishes that have chocolate as one of the main ingredients. Once you achieve this level you will be able to deal with chocolate in all forms!

There are only a handful of schools in the world that focus only on the art of making chocolate. Once you attend such a school you will graduate as a master chocolatier. These schools area scattered all over the world, including Belgium and South Africa. These programs teach every aspect of chocolate making and the chocolate business. In the US, the Arts Institutes of America and American Culinary Institute have pastry chef programs where chocolate making is part of the curriculum.