BarleyLife Is The Ideal Fast Food

According to Wikipedia.org: “Fast food is the term given to food that can be prepared and served very quickly…typically the term refers to food sold in a restaurant or store with preheated or precooked ingredients, and served to the customer in a packaged form for take-out/take-away.”

Fast food dates back long before the twenty first century however. In the cities of ancient Rome for instance, street vendors had stands that sold bread soaked in wine as a quick snack in the mornings, and cooked vegetables and stews were sold in simple eating establishments later in the day. Many people living in urban areas during these times had no means to prepare or cook their own food, so they relied on these vendors for their meals. During the Middle Ages, large towns and major urban areas such as London and Paris had many vendors that sold dishes such as pies, pastries, flans, waffles, pancakes and cooked meats. Like the early cities of Rome, many of these vendors catered to people who did not have the means to cook their own food or could not afford housing with kitchen facilities. Thus, they relied on fast food.

As we fast forward to 1916, a gentleman by the name of Walter Anderson had built the first White Castle restaurant in Wichita Kansas, in which he introduced a low cost, limited menu, high volume hamburger restaurant. People liked the low cost hamburger, fries and colas that were offered. As time went on, more and more fast food establishments were opened and familiar sights such as the ‘golden arches’ have now become mainstream places to eat.

Along with the popularity and increase in fast food restaurants, many serious health issues have also become popular and are on the increase. Nutrient depleted and high-calorie foods, as well as lifestyle choices, are taking their toll on the health of many people. Obesity, type 2-diabetes (now being coined ‘diabesity’ because of the relationship between weight and diabetes), high blood pressure, heart disease, and arthritis are becoming the popular and ‘accepted’ chronic diseases of Western civilization, with many other developing countries not far behind. And researchers are now beginning to admit that diet plays a huge role in the prevention and treatment of disease.

Fast food is highly processed and loaded down with additives. Many of these additives found in fast and processed foods are substances that damage our cells. Although many of these chemicals have been approved by the regulating government bodies, they are still foreign to the body and can cause health issues. If these substances cannot be processed and disposed of (or eliminated), they can end up lodged in our tissues or fatty areas, which creates an acidic pH. Considering disease can only survive in an acidic pH environment, it makes sense to stay away from foods that are doing this.

In North America, reports estimate that caloric intake is up by an average of 340 calories per day due to the availability of inexpensive, calorie-dense foods and eating out at fast-food joints regularly. Vegetables, fruit and fibre are often absent from high-calorie diets, and these types of high-calorie diets provide little or no valuable nutrients our bodies need to maintain good health. Not only is fast-food high in calories it is typically high in sodium, saturated fats and trans fats, and many fast-foods are very high in sugar. So what can we do to avoid the pitfalls of fast food?

Well, it’s time to reconsider our approach to eating and get back to the basics by looking at the nutritional benefits food provides. Our ancestors received their nutrition from whole food sources grown in chemical and pesticide free soil. Their vegetables, fruits, and grains were grown in nutrient rich soil containing minerals and enzymes. Although it’s a little more difficult today to find foods that are as nutrient dense as they used to be, it is still vitally important to get a complete balance of healthy foods the way nature intended

Choosing foods that are high in fibre and low in fat can help to keep us healthy and fit. Lots of fresh veggies, fruit, and whole grains are a must in today’s diet and the fresher and organic we can get is best. The local farmers markets are in full swing at this time of year so it’s a great way to shop for our fresh food needs. Another way to ensure we are receiving the nutrients we need on a daily basis is to supplement our diet with a live whole-food concentrate such as BarleyLIfe®.

Considered “the original green juice”, BarleyLife® is an all-natural, green barley grass juice concentrate that helps provide our body with the essential nutrients it needs to develop a strong foundation for good health and vitality. As a matter of fact, barley grass is thought to be the only vegetation on earth that can supply sole nutritional sustenance from birth to old age!

As a live, whole food concentrate, the green barley grass juice in BarleyLife® contains an abundance of vitamins, minerals, enzymes, antioxidants, phytochemicals, protein, amino acids, and chlorophyll. Very different from a multivitamin pill, these are food-sourced nutrients in natural proportions – so our body will know what to do with them. One of the most fundamental benefits of green barley grass juice is its profound alkalizing effect. Barley grass juice has a neutral pH of 7.0 and contains alkaline minerals that buffer or neutralize acidic materials.

There is no doubt that fast food is here to stay, but unless we start to change our food choices, experts warn we are creating a generation of very unhealthy people who are already creating a huge burden on the health care system. If you need your fix of fast food, remember one thing. You are what you eat! Once food breaks down inside you, it makes up the very cells that your body is made of. If you want to be strong and healthy, then choose powerful foods. BarleyLife® is one such food. It’s fast and convenient, while delivering the maximum nutrition needed to maintain whole body health. In fact, when you think about it, BarleyLife® really is…the ideal fast food.

Beverage Dispensers Serve You Well

As the name suggests, people install beverage dispensers for providing one or more beverages. There is a tap or a jet at the bottom of the tank from where you could fill your desired beverage. If you have a restaurant of your own, or wish to put one up, then a beverage dispenser will be very useful for you. Even if you love to call people over for get together and parties, it is beneficial to you. There are electric dispensers as well as non-electric ones for beverages. Mostly the people install electric dispensers in shops and refreshment joints.

They also dispense a variety of sodas. You will actually find them in all fast food hotels. It is so much simpler to get a glass of soda from the machine than getting into glass bottles and cans. The beverage dispenser is really a very good unit for party lovers. Some people love to indulge in inviting people over. Most of the times, it is very strenuous to get behind the bar and mix beverages for the guests. You can actually hang around with the guests if you invest in a beverage dispenser. It is your party and you must enjoy it too. You could ask the guests to help themselves, as it is very simple to get a glass of juice from a dispenser.

There is no wastage doing it this way, as guests only fill the much they need. Beverage dispensers can also have refrigeration. Most of the electric ones are refrigerated. For treats like shakes, slush and smoothie, they are perfect. Separate flavors could be loaded in the unit, giving a choice to the user to select whatever they need. Refrigeration is necessary for sodas also. No one would like to have soda at room temperature unless there is a health problem. Moreover, if you are bartending and you wish to make cocktails and mock tails, then a beverage dispenser could be your companion.

There are dispensers, designed in a way that the beverages stay at a particular temperature. This is possible due to the material that goes in their making. They are the insulated dispensers. The polyurethane or polycarbonate used to make the machine helps to keeps the drinks insulated. In addition, the materials are definitely anti-rust and anti-dent. Then, you can find non-electronic or non-insulated dispensers for beverages. Compared to the electric styles, they are cheaper. The advantage they have over the insulated ones is that you can carry them wherever you want. The machines are not too heavy.

Therefore, if you are planning a picnic or an outdoor Sunday feast, you could fill them up, and serve beverages from them. These come in a variety of shapes, sizes and styles. Some of them are really smart looking. You can also install such beverage dispensers in offices. This helps the employees to stretch and get a bit of refreshment. Little food stalls found in malls and railway stations always keep these dispensers for serving beverages for people-on-the-move. The other big advantage they offer is that they are environment friendly. You could use disposable cups or glasses to serve from a beverage dispenser. This is a step to save the planet from global warming.

The Trouble With Fast Food

McDonald’s commissioned an independent television production company to produce a one-hour special where six random Australians were given the task of investigating the entire food-making process. Whilst McDonald’s funded the project, and their food-making processes were the ones scrutinised, it’s clear very little was hidden from these independent ‘food critics’. This program showed that McDonald’s food, and probably most major fast-food chain offerings, is actually relatively healthy – and more hygienic and fresher than we think.

Fast food companies have always gone to great lengths to convince the eating public of the wholesomeness of their food. It’s an incredibly profitable business. But, one of the business risks, in a health-conscious age, is having a reputation tainted by thought that your food is unhealthy or, worse, disgusting.

So, typical fast food – in the main – is safe for consumption and may be moderately healthy. But why do we feel unhealthy having eaten it? Compared to a serving of grandma’s pot roast where we felt sated and fulfilled, fast food tends to leave us feeling unfulfilled, spiritually.

I have a thesis about food: the only prepared food profitable to us is the food cooked with love. That is, food cooked for a known individual to eat. Food cooked with them in mind. It’s food that has soul.

FOOD SHOULD BE PREPARED WITH PRIDE

In the healthiest sense, proud is the cook that makes their food to please the eater. They have a vested interest in everything they do. They want to create it tasty, hygienic, and aesthetic on the plate. They care. They cook their food with love. And they want their food eaten with love and respect for the process.

Fast food, on the other hand, is an unloved child whose parent neither loves the food, their work, nor the receiver of the food. It’s made with no soul or spirit. It may fill our bellies and nourish our bodies, but the experience of eating fast food does nothing to nourish our souls.

We ought to become keen observers of how food makes us feel, and although food of itself doesn’t make us evil, our practices can sometimes make us feel that way. Feeling bloated or dry in the mouth or queasy are all psychosomatic signs that the experience of eating certain food hasn’t been positive. The food hasn’t served its nourishing purpose.

THE SERVICE THAT COMES WITH THE FOOD

Whenever we go to takeaway restaurants, not only is the food not cooked with love, it’s often not served with love. Patrons are commonly treated as second-class citizens; mainly because the person serving them has no propriety. They’ve not been trained to care.

Wherever we go in life it pays, as much as possible, to place ourselves in situations and circumstances of good experience. Enriching experience is good for the soul. Placing ourselves in non-enriching experiences, though, leads to a deadening of the soul. The service that comes with the food is just as important as the eating experience is. The service, too, must come with love.

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The trouble with fast food is it’s generally not cooked nor served with love. Often it’s prepared and cooked by people with no stake in its consumption. Eating food is a spiritual activity. If we care enough for ourselves and those we love we limit our reliance on fast food. We’ll still eat it, perhaps, but less so.

Controlling Beverage Costs For Your Restaurant

Restaurants that serve just about any type of beverage can usually benefit from beverage costing, but restaurants that serve alcoholic beverages are the best candidates for beverage costing analysis for increased profitability.

Beverages are one of the easier ways to maximize profits for your restaurant due to the lower costs and far greater profit margins than with food.

How To Calculate Beverage Costs

Similar to calculating food costs, you need to designate a time frame where you will analyze the beverage costs for your restaurant. This can be one week, one month or several months. Typically, the longer time you allow for analysis, the better and more accurate the information you will gain from the report. Usually, non alcoholic beverages like soda, coffee, juice, water etc, are not included in your beverage costing calculations, instead these should be included in your food costing analysis.

After the reporting period, you’ll then need to total the beverage sales for each variety of beverage, such as beer, wine, mixed drinks, etc. You’ll then need to figure out your total beverage purchases from that same time period, which will be your cost of beverage sales. You’ll then need to determine your inventory adjustment. This means you compare the inventory at the end of your reporting period to the inventory at the very beginning of the reporting period. For instance, if the beginning inventory level for whiskey is $250, and at the end of the reporting period, the inventory level is valued at $170, then the inventory adjustment is the $80 difference.

You then apply this difference to the total purchases for the reporting period, thus giving you your total cost for beverage sales. Then you can figure out your beverage cost percentage by using the National Restaurant Association’s calculation method, which is “Beverage Cost = Cost of Beverage Sales/Beverage Sales”. Once you have this information, you can analyze your total sales and costs and make adjustments for increasing profit and efficiency. Typical figures for a restaurant’s beverage cost percentage are 30% – 32%. You can then compare the performance during the reporting period to previous performances and this will allow you to identify any problems or trends, thus allowing you to tightly control and decrease beverage costs.

Further Controlling Beverage Costs

There are some additional ways to control beverage costs, however, including restocking only as needed bottle by bottle, keeping tight control of inventory with proper theft controls, implementing a consistent method for your bartenders to complete sales and update tabs swiftly, utilizing accurate pouring methods and using consistent drink recipes.

Turkish Coffee FAQ

Turkish coffee is the oldest way of making coffee. This is a short article answering frequently asked questions about Turkish coffee. You can also post your question as a comment and I’ll do my best to answer it.

Questions are in bold.

What kind of coffee must I use for Turkish coffee?

Turkish coffee nowadays is usually made of Latin American blends. Usually the blends contain two kinds of coffee: Arabica and Robusta. Except for the Latin American coffees the blends may also include coffees from Asia or Africa. Some of the best coffees for Turkish blends come from Brazil, Ethiopia and Yemen.

Should I use a coffee particularly made for Turkish coffee or can I use any blend?

Turkish blends are created in a special way to be optimized for Turkish coffee making. Most people that drink the popular Turkish coffee brands are used to a special characteristic taste. This doesn’t mean that you cannot use another coffee blend to make Turkish coffee. For example you can use an espresso blend. The only requirement is that it must be ground very fine like powder. If it isn’t ground fine enough there will be no foam on top of the coffee after you make it and the taste will be weak.

So, in other words you can experiment with any blend you want if you grind it fine enough for Turkish coffee. The taste will be different than the usual though.

Is it healthy?

Turkish coffee is as healthy as any regular coffee. Actually according to some some researches a quantity of two small Turkish coffee cups (demitasse cups) can be beneficial for the heart. If you exceed this amount then it may become bad for your health like any other coffee. Bear in mind that Turkish coffee is made almost as quickly as instant coffee but it’s far better for your health.

What is this thick thing on top of Turkish coffee? Is it like espresso?

When you make Turkish coffee properly you will notice on top a layer of dark, thick and homogeneous foam. This is also known as kaimaki in Greece. If the coffee doesn’t have kaimaki then something is definitely wrong with the coffee making:

  • small quantity of coffee used
  • not properly heated
  • ground coarser than required
  • very stale coffee

In some Eastern countries it is an insult to serve Turkish coffee without this special foam on top.

Kaimaki foam is looks similar to the espresso crema but it very different in terms of physical properties. The espresso crema is formed not only due to heat but also because of high pressure so it’s quite different.

Do I need any special expensive equipment for Turkish coffee?

Making Turkish coffee is very easy and very fast. All you need is a small coffee pot and a heat source. You can use a small stainless steel pot and your electric stove top but it’s preferable to use a traditional copper or brass Turkish pot. Regarding the heat source it’s better to use low fire to make the coffee. A gas burner or an alcohol burner is my favorite heat source for home use.

What size coffee pot do I need?

This is a question that creates a lot of misunderstandings. Basically it depends on how much coffee you are going to make each time.

First, what you need to know is that you will need a coffee pot that holds approximately double the amount of coffee. This is because coffee must have enough room in the pot to foam up and furthermore because of the so-called “oven effect”.

Let me explain…

Traditional Turkish coffee pots have an hourglass shape. This special shape creates an oven-like effect when making Turkish coffee. The oven-effect is highly desirable for better taste. The only requirement for this “oven-effect” is to fill the pot till the point where the pot diameter is smaller. Usually this means a half-full pot.

So, If you want to make two demitasse cups, for you and your friend, you will need a 4 demitasse-cup size coffee pot.

Please note that sizing differs among manufacturers. So instead of looking for a 4-cup size coffee pot look for a coffee pot that holds 4*60ml which equals 240ml. 60ml or approximately 2oz is the size of a demitasse cup.

What about a coffee pot for just one cup?

In this case you will need a coffee pot that holds 2*60ml=120ml coffee.

What about one normal cup?

One normal cup is approximately 250ml so you will need a 500ml pot.

These numbers are not exact. They are just guides to help you. Most of the times buying a bit smaller coffee pot will also be adequate.

Can I grind Turkish coffee with my coffee grinder?

Turkish coffee is ground at the most fine grind setting. Most grinders for home use are incapable of grinding so fine. If you have a blade grinder consider upgrading to a burr grinder. This doesn’t mean that every burr grinder can grind Turkish coffee. So if you are in the market in research of a burr grinder make sure it has a Turkish coffee setting. Some burr grinders don’t have a Turkish coffee setting but they can be modified very easily to grind fine enough for this coffee. This information can be easily found if you make a couple of searches in a search engine.

Another solution are manual-operated Turkish coffee grinders. These grinders are much cheaper than burr grinders and because of their low speed coffee is ground gently without getting heated. In cheap burr grinders because of the small burr dimensions the rotating speed is higher. This way the friction is bigger and the heat generation is higher. More heat means more coffee taste destruction! So in other words small grinding speeds of manual grinders are better for your palate! The big drawback is that this sort of grinding can remind you of manual labor sometimes…

Is there any special way to serve Turkish coffee? Any special tradition?

If you have guests and you want to impress them with your coffee making mastery and your hospitality you can do some simple things. First use a big traditional looking serving tray and put some glasses of water for your guests. Water is used to clean the mouth before tasting the coffee. Prepare the coffees immediately before serving time so that they keep their kaimaki foam and their temperature. You can pair the coffee with some cookies or muffins.

Fast Food and Calories

Here in the technology and information age, we have more knowledge and advancements than ever before in history. Sixty years ago, who would have ever thought that you could send an instant message over a phone, let alone take a picture with it? Sixty years ago, who would have thought we would be capable of sending a man to the moon, but fail the war on obesity and cancer?

Isn’t it oddly shocking that America is so well-advanced in everything except health and fitness? While the fitness industry tells us to count calories and exercise for fat loss, we grow fatter and fatter as a nation.

Running parallel to the fitness industry is the fast food chains, doing their best to keep on the top of “healthy eating” trend. It seems the fast-food industry can tailor to anyone’s dieting needs with “fat-free,” “low-calorie,” and “low-carb” menu items.

Today, fast food is considered a normal eating venture among the average person. People aren’t just eating out on special occasions or weekends anymore; they are eating out all the time. But is it the calories in fast food that’s so destructive to the body and waistline or does the problem lie deeper?

Fast Food and Obesity

Fast food is simply tasty, ready-cooked meals packed to go. Fast food has been around since the early 1900’s, but its popularity sparked and grew in the 1940’s with the birth of good ole’ Mickey D’s; quick food priced cheaply. Within a few years similar fast-food operations popped up everywhere in the blink of an eye.

With the compelling rise in fast-food restaurants since the 1940’s, oddly, too, started the rise in obesity and cancer during that same time period. It doesn’t take a rocket scientist to do the math and link fast food to the obesity and cancer crisis.

Fast Food and its Nutritional Value

To say fast food has a “nutritional value” is an oxymoron. There is absolutely nothing nutritional about fast food. Fast food simply feeds hunger and/or your immediate craving. Fast food does not feed your body in the form of usable lasting energy or building materials, the essence your body thrives on for life itself.

Fast food is highly processed with a wide array of additives. The concept of fast food is obviously, food ready-to-eat and served quickly. To ensure fast food’s low cost to the consumer, the fast food products are made with highly-processed ingredients to give it shelf-life, to hold consistency, and to enhance flavor. Fast food is altered from its original healthy form it was meant to nourish the body with, to a denatured form that lacks any nutritional value whatsoever.

According to Diana Schwarzbein, M.D., “The FDA Total Diet Study found that fast-food hamburgers, across the board, contained 113 different pesticide residues.” So my question is why does the FDA want to regulate the sale of vitamins, minerals, and herbs that are actually beneficial for the body when there’s a linking fast-food / cancer / obesity crisis on our hands?

Why Fast Food is Fattening and Dangerous

Wake up people. It’s not the calories in fast food that’s damaging to your health and waistline, it’s the chemical additives such as aspartame and MSG (monosodium glutamate). These chemical additives are approved by the FDA and studies show that they lead to weight and disease issues.

Synthetic chemicals added to processed food, including fast food, damage your body’s cells. Your body is made up of nutrients found in plants and animals you eat. Man-made food items loaded with pesticides, as well as aspartame, margarine, and other man-made chemicals do not nourish your body. If your body can’t use what you put into it you will gain fat and decrease health.

Since we can’t visually see what actually happens at the molecular level when we eat processed food, we discount it and rely on the FDA to do our thinking for us. After all, if its FDA approved, it MUST be okay to eat, right? Not at all.

Nutrients from the food we eat allow us to burn fat and be healthy. Your body cannot process synthetic chemicals. If a food item can’t be processed, it will end up lodged in areas of your body, primarily fatty areas and tissues, creating an acidic pH.

A simple fast-food chicken breast can contain everything from modified corn starch to hydrolyzed corn gluten. Hello? Chicken comprised of corn? A fast-food chicken nugget is nearly 60% corn, and corn is what farmers use to fatten up cattle.

Michael Pollan, author of, The Omnivore’s Dilemma says it perfectly – “How did we ever get to a point where we need investigative journalist to tell us where our food comes from?”

A good visual that Dr. Mark A. Gustafson found is that it takes fifty-one days to digest fast food chicken nuggets or French fries. FIFTY-ONE DAYS! Does that sound healthy? I could care less about the caloric, fat, or carbohydrate content. That’s not the problem, people. The problem with fast food is that it’s void of nutrients and loaded with chemicals not recognized by the body.

What’s even more devastating is the book The Fast Food Diet written by Stephan Sinatra, M.D. This is a sad state when a doctor promotes eating chemically-altered food with addictive chemicals and damaged fats that scars the artery walls and contribute to total metabolic damage.

Eating Good and Avoiding the Hidden Dangers

Granted, calories do count to an extent, but what counts more is the quality of the calorie. If you want to lose fat then you have to change your eating habits. This doesn’t mean opt for Healthy Choice® and Smart One’s® frozen meals because they appear to be healthy. Food manufacturers use deceptive marking tactics to create an illusion to make people buy their product.

To lose fat and keep it off you should choose foods in their natural state, such as fresh organic cuts of meat, fresh organic fruits and vegetables, essential fats, and plenty of filtered water. It’s vital that you go back to the basics.

Make eating fresh and organic food choices the bulk of your diet. If you do that, you will never have to count calories again. The quality of food outweighs the quantity every time.

The Best Coffees in the World

When considering the best coffees in the world, I went to the Specialty Coffee Association of America (SCAA) for research. They are the organization that sets the quality standards for specialty coffee, which the public calls “gourmet” coffee. All specialty coffees use arabica beans. The other category of is the robusta bean, which is of inferior taste quality to arabica. Within these categories, there are several varieties of bean. Arabica beans are grown at a higher altitude than robusta.

Coffee is the second most traded commodity in the world and is graded in a similar manner as wine. This event is called a “cupping” and has a set of strict standards. Winning a cupping is very prestigious and has a direct effect on the prices a coffee grower can get for his crop.

History of these “cupping” winners has shown that three areas of the world produce the most winners. Interestingly, these regions have a very similar latitude when looking at the world map. The three regions are Ethiopia, Sumatra and Panama.

Ethiopian/Kenyan Coffee (Africa)

Ethiopian coffee is aromatic, highly flavorful, and also known to be some of the best coffees in the world. It is also the origin of all coffee. The Ethiopian people have a legend that says that a goat herder discovered Ethiopian coffee around 850 AD. This legend claims that the goat herder noticed that his sheep were very excited and nearly dancing after eating red berries from a tree. The legend of the founder goes on to say that the herder sampled the red berries for himself and took some of the berries home to his wife who insisted that he take them to the monks. The monks supposedly threw the berries into a fire and noticed the delicious smell that the berries produced. The monks are said to have removed the berries from the fire and boiled the berries in water to create the beverage that we now know as Ethiopian coffee.

Whether this legend is true, or in fact just a legend is forever a mystery. Regardless, Ethiopian coffee has been used for religious ceremonies. These ceremonies are still held today and if a guest is invited to participate in the ceremony, it is well known to be a very beautiful experience.

Locally, Ethiopian coffee is served with either sugar, or in some parts of Ethiopia, salt. Milk or any type of creamer is never used in traditionally brewing. The process of making the coffee varies by region. In some regions it is dry processed and in some other regions it is washed. The Ethiopian coffee found in stores today is dry processed.

The process is often grueling and coupled with with importing adds to the reason of why Ethiopian coffee can be expensive.

When consumers purchase Ethiopian coffee to be brewed at home, it is wise to consider fair trade Ethiopian coffee. The obvious reason to consider fair trade is so that the producers of this wonderful product can reap the benefits of their hard work. Ethiopian coffee has a rich, bold, and exciting history and a taste that has been favored by many people for a long time.

Sumatran Coffee (Indonesia)

Sumatran coffee comes from the island in Indonesia called Sumatra. The taste of Sumatran coffee is spicy, herbal, and very distinct. It is considered to be one of the best coffees in the world and was first introduced by the Dutch around 1699 when the Dutch wanted to keep up with the demand of coffee to Europe. The Dutch traders knew the difference between Sumatran coffee beans and other coffee beans by the appearance, which are irregularly shaped and bright green.

Sumatran coffee is one of the best coffees in the world and has a low acidity which makes it highly favored among other types of coffee. The beans are usually grown in full sunlight and with no chemicals. A highly popular type of Sumatran coffee, yet thoroughly disgusting in many peoples opinion, is the kopi luwak Sumatran coffee. The kopi luwak coffee is coffee beans that have been eaten by the small animal known as a luwak. After the luwak digests and excretes the coffee beans, local villagers collect the excreted beans and roast them. These excreted and roasted beans are said to cost about $300 a pound. Of course, not all of Sumatran coffee comes from the excrement of the luwak. There are many other varieties of Sumatran coffee as well.

Most of the Sumatran coffee beans are processed using the wet and dry processing method. This processing method is another reason why Sumatran coffee is so popular. Most other types of coffee beans are processed by using either a wet method or a dry method, hardly ever both.

When purchasing Sumatran coffee for use at home, a person should try to purchase fair trade Sumatran coffee. Fair trade beans can be found at various online retailers and also at gourmet coffee retailers. This insures that the growers benefit from all of the hard work that they put into growing this delicious coffee.

Sumatran coffee has a taste unlike any other and once you try it for yourself, you may find that it will quickly replace your current brand or at least be a coffee that becomes one of your favorites.

Panamanian Coffee (Central America)

Although Panama is the smallest of all coffee producing countries, they grow most of the best rated coffees every year. The coffee region surrounds the town of Boquete in the western province of Chiriqui close to the Costa Rican border. Some say Panama has the ideal micro climate to grow coffee receiving winds from the north along with a light mist and cool breeze. Most of the coffee is grown on farms and is called an Estate coffee which signifies the farm it is from.

The process includes hand picking, washing and sun drying. The farms work closely with the indigenous people enhancing the community with social, medical and educational services. Because of this, fair trade is not a concern. It is a harmonious relationship between farm and worker.

For years, coffee from Panama was not well known amongst the public but the quality was apparent to the traders. So much so, that one trader was caught selling the lower cost Panamanian coffee beans as Hawaiian Kona beans, a much well known high end arabica bean.

Currently, Panamanian coffee has come of age winning numerous cuppings to the point in 2003 when the competition was changed. Previously, each entry was individual and Panamanian entrants would win up to five of ten awards. Now, they have groupings and each group can produce up to two winners that move up to the next level.

It should be noted that although Panamanian coffee has been established as the best in the region, wonderful coffees do come from Costa Rica, Nicaragua and Columbia.

Even though most of the world favors the western coffees, a true coffee lover should be adventurous and taste the best coffees of the world. Try Ethiopian and Sumatran coffees along with those that are in close proximity to those regions. You may be surprised at what you have been missing.

The Relationship Between Fast Food And Obesity

Today, fast food becomes a way of life. Breakfast sandwiches, fries, burgers and nuggets all meant a greater risk of obesity and it can increase the chances of obesity by 50%. Fast food is not only fast, cheap and convenient, it also tastes good, making it harder to resist. Fast food contains high levels of sodium, refined sugar, oil and refined flour. This combination alone can be harmful to one health as well as cause obesity.

Some fact show that Fast Food Cause Obesity?

Many doctors and experts are concern about obesity in today, with the rise in obesity they start to question and study whether fast food can cause obesity. There are many facts show that eating too many fast food meal per weeks will cause obesity. Some of the facts are:

– Obesity rates is increase every year

– Many people choosing fast food as their primary food

– Cheap and convenient, fast food restaurants everywhere

– A lot of fast food advertisements

It is little wonder that fast food and obesity go hand in hand. There have been countless studies that show that fast foods are of poor and low nutritional value. The typical fast food meal consists of low quality carbohydrates, white bread, high levels of saturated fat and a sugary soda. Usually, fast food also has relatively low fiber content. Fast food has high caloric density, before you know about it; you will have overeaten and put on weight. So fast food does cause obesity.

BMI and You

A lot of researchers report that fast food can cause obesity; especially those families that choose fast food as a meal more than three times a week do run a higher risk of obesity and larger BMI’s. The BMI, or body mass index, is a formula that doctors use to determine exactly how overweight a person is. A BMI of a number between 25 and 30 means the patient is overweight, if 30 or more is an indication of obesity. About 70% of adults in our country can be classified as overweight, and about 35% Adults is considered obese. These are very high figures and many of them having high BMI, when you know that obesity can lead to health problems, such as diabetes and high blood pressure.

Our lifestyle choices also might affect our body weight as well. For example, if you and your family members visiting the fast food chains frequently, then you have a tendency to keep less healthy and high nutritional choices in at your home. The absence of fresh vegetables, fruits and whole grains can make the effects of the fries and burgers that much more severe. Some study show that slender teenagers know how to take balance food, example if they choose fast food on occasion will balance that choice by consuming fewer calories the rest of the day. But overweight teenagers don’t know or can not control to take balance food. While there is evidence to show that fast food causes obesity, it seems that other factors and choices come into play as well.

The Risk for Diabetes

Experts on fast food and obesity say there is now an alarming rate of cardiovascular disease and diabetes in the United States. These numbers have continued to rise in the past few years. A study found those who eating lots of fast food gained 10 pounds more than those who did so less often, and increases twice the chance of developing an insulin disorder that directly linked to diabetes. The sedentary lifestyle, are rapidly becoming one of the top causes for type II diabetes and coronary artery disease. The high carbohydrate content of fast food may cause the bodies inability to produce the amount of insulin needed to deal with the sugar levels produced after a meal. This may lead to increase sugar levels and block arteries.

Some Improvement

While some fast-food restaurants have begun offering healthier alternatives, including fruit, whole-grain bread, lower-fat fries, salads, as well as bottled water, rather than sodas.

However, this seems to be a rather weak and slow response, even though it is a step in the right direction. But, it does show that even the fast food restaurants acknowledge that fast food causes obesity.

Always make your good choice

If you are concerned about whether fast food causes obesity, you can take time to practice healthy lifestyle, make choices for healthy eating that do not have to include avoiding fast food all of the time. You can balance the occasional burger with plenty of healthy food options in between, and make sure that you go for regular exercise as well. With some wise and healthy choices, you do not have to worry whether fast food will cause obesity to you.

Living and Raw Food Diets

Evidence has shown that unheated plant-based foods are known to carry more of a food’s essence within them. They contain a wider range of essential food nutrients with live enzymes that aid food nutrient absorption. The usual raw food selection include fruits, vegetables, nuts, seeds, sprouts, grains, legumes, herbs and spices as well as seaweeds, microalgae and fresh juices. Also included are dehydrated or dried fruits, vegetables and herbs. They were found to support the needs of human bodily functions better than their cooked version.

The mere act of heating food destroys many of its helpful enzymes. As the heat goes up to 106 degrees, food enzymes start to degrade. While all cooked foods still carry important food nutrients, they are practically devoid of the beneficial food enzymes which happen to support virtually all of the important functions of our body’s systems. Furthermore, the act of cooking the food causes changes to the molecular structure of food, which renders it to become toxic. In this light, the level of nutrients sourced from raw foods is enormously higher than the nutritive values they deliver when they are cooked.

The Raw Food Diet Philosophy

A diet based on raw foods also known as raw diet is presented as an effective solution to man’s addiction to cooked and processed foods. The convenience and ease of preparation of cooked dishes and processed foods managed to gradually make them become staples of modern diet. Give the busy schedules that most working people are living these days, the turn for more convenient meals and food options is inevitable. With that, people have lost grip of the importance of nutrition, putting convenience and ease on their meal planning priority.

The result of this sudden shift to fast foods, instant foods and cooked foods is evident on the medical reports that we read on the newspaper and internet. The medical community ranks obesity, heart disease and cancer as the leading cause of deaths. In fact, these diseases share common grounds. Aside from genetics, these diseases are more commonly caused by bad food choices.

Raw and living foods make up 75% of the food eaten by man. All of the known diets followed by man involve raw foods in hope of enjoying the benefits delivered by food enzymes. Food enzymes are considered life force. To its number of significant health benefits, the most important would be their role in aiding food digestion, which ultimately results to more energy, strengthened immune system and generally a full life.

Living foods naturally have fewer saturated fat or trans fat and low in sodium compared to a typical Western diet. They promote better digestion thanks to live food enzymes; it sufficiently meets the recommended daily vitamins and minerals as well as caloric allowance needed by the body. Since they more efficiently deliver many of helpful plant chemicals such as phytochemicals and their antioxidant and anti-cancer components, they help improve the conditions of people who have heart and cholesterol problems. As a result, raw food-ist or people who follow raw diet reduce their risk of developing diseases such as cancer, diabetes and heart problems.

Benefits

The benefits of raw diet are practically boundless. The diet would bring in more benefits with organic food selections. Being easier to digest and chemical-free has its advantages. For one, it optimizes the energy sourced from food given that it needs minimal bodily effort to be digested. In delivering more of the essential nutrients and amino acids that are vital to healthy growth, the diet helps alleviate many of the common illnesses such as allergies, digestive disorders, weak or weakened system and high cholesterol. It also promotes faster and proper healing in promoting cell rejuvenation and regeneration, which also prevents cancerous cells from turning healthy cells into malignant cells. In addition, raw diet also supports natural body detoxification processes.

Caution

While raw diet is extremely healthy, it is not ideal for children, pregnant or nursing women, and people with anemia or those who are at high risk of developing osteoporosis. In following raw diet, there is a possible risk of for calcium, iron, Vitamin B12 and protein deficiency. To prevent nutrient deficiencies, careful attention must be given in selecting the living foods to complete the body’s needed nutrient levels. With that, one needs to be committed to be healthy while on raw diet. Getting more exposure on other food sources is advised. This way, you can add variety to your usual raw and living foods selection.

Identifying And Relieving Food Allergies

You should seek immediate  medical attention if serious symptoms of allergy develop after eating.  These include severe hives, itching, swelling, light headed, wheezing,  shortness of breath, and difficulty swallowing.

Identifying  and Relieving FOOD ALLERGIES.

In the past it was thought that food allergies are relatively uncommon, occurring in less than 1  percent of the population and mainly in children.

Further,  they feel that most people with food allergies are allergic to one food, or maybe two or three at the most. The allergic symptoms – mostly skin,  respiratory,  and digestive problems –  are obvious, they say, and often start within an hour or two of eating the offending food. The immune system reacts to the food allergen in the same way it might react to other allergens such as pollen or mould:  It immediately produces an antibody that causes a release of histamine, one of  the many chemicals that trigger classic allergy symptoms.

There’s one problem with this description it is for only about  5  to  10  of all cases.  Here’s what you need to know about the other  90  to  95  percent.

Food allergies aren’t  rare,  and they don’t occur mainly in children.  In fact,  the majority are adults as well as children –  are allergic to certain foods.  No one knows why so many people are allergic,  but the major causes are excess stress,  inadequate rest,  a toxic environment,  and an unnatural diet.

In addition,  food allergies don’t affect just the skin or the respiratory or digestive system.  They can affect any system,  tissue,  or organ in the body and often,  they do.

Many health problems are either caused or complicated by food allergies. These include anaemia, high blood pressure, fatigue, eczema,  asthma, migraines, ear infections, sinusitis, hearing loss, thyroid disease, hay fever, kidney disease, diabetes, arthritis, gallbladder disease,  irritable bowel syndrome, and heartburn as well as many others.

Moreover, allergic reactions to foods don’t always occur immediately. Your symptoms may show up anywhere from 2  hours to  3  days after eating the food, so you may never suspect that the cause of your discomfort has anything to do with food. And you may be allergic to many foods, not just    1  or  2,   ( 3  to 10  is not uncommon,  and sometimes it may be as many as 20 ).

Immune system reacts to food allergens  (usually, undigested proteins that pass into the bloodstream through a gut wall that’s been made permeable, or  “leaky”  by many lifestyle and biochemical factors ) by producing many different types of antibodies that attach to the allergens. These food-antibody complexes trigger an  array of inflammatory reactions that create various symptoms and diseases.  There’s one more thing you need to know:  Food allergies can be minimized, corrected, or eliminated.

DISCOVERING the CAUSE

Finding out which foods or food proteins you’re allergic to can be complicated. Many people need the help of physicians to identify their food allergies and then avoid the foods that are making them sick. But here are some steps that you can try on your own to start identifying the source – or sources – of your problems.

FOOD DIARY: Your Personal Guide

You need to know which types of foods you’re eating all the time,  that is,  every or almost every day.  One ( or more ) of these is most likely to be your allergic food.

When you continually bombard the body with the same foods containing the same nutrients, especially in the context of a leaky gut, it eventually cries ‘uncle’.

So it is recommended that you keep a food diary. Write down everything you eat  ( including the ingredients in processed foods )  for a week.

If you find you’re eating any food or ingredient three, four, or more times a week, eliminate it from your diet  for 10 days and see whether you feel better. Then eat it again and see whether you feel worse. If not eating the food improves your symptoms, and eating it worsens them, it’s very likely that you’re allergic to that food.

ELIMINATION DIET: Round up the Usual Suspects

Most people with food allergies react to one of a small number of commonly eaten foods.  The usual suspects include dairy foods, eggs, grain, ( especially wheat, rye, barley, oats, and corn), soy beans in any form (from tofu to soy milk), citrus fruits, and peanuts.

Thus, another strategy is to eliminate all of these foods from your diet for 10 days, then reintroduce them one by one to see if anything happens. Reintroduce only one food every 4 days,  since it takes that long for your body to clear itself of a food allergen.

LIVING ALLERGY – FREE

Once you’re identified the food ( or foods )  that is causing your allergy,  you obviously need to avoid it. In addition, there are a number of simple changes that will make your body less sensitive.

ROTATION DIET: Helps Prevent Allergies

People who eat the same foods all the time are more likely to develop food allergies than who eat a wide variety of  foods. Therefore follow a rotation diet, which means eating the same food no more than once every 4  days.

This can help prevent food sensitivities from getting started. And you’ll certainly want to avoid eating processed foods, simple because they’re loaded with common allergens and chemical additives. Most people who are allergic to foods are sensitive to chemicals as well.

FRESH AND ORGANIC FOODS: Easier on the Body

People with food allergies should emphasize lots of fresh, organically grown vegetables,  non citrus fruits,  non dairy sources of  lean animal protein, and oily fish. These are among the “safest”  foods because they are the ones our primitive ancestors ate. They’re the foods that our bodies have adapted to.

MSM: Relief with Sulfur

The nutritional supplement MSM  ( methylsulfonylmethane ),  a form of  sulfur, doesn’t cure food allergies. It may relieve the symptoms,  however, perhaps by preventing or decreasing inflammatory reactions in the body.

If you take the supplement regularly you may be able to eat a food that would that would otherwise cause you problems.

BETAINE  HYDROCHLORIDE: Help Prevent Allergens from Forming

When your digestive tract doesn’t break down food properly, the body can’t recognize it as food and may treat the food particles as invaders, rather than a nutrition.

Do you feel as though food just sits in your stomach after you eat ?  If so, you may have this problem, which could be caused by a lack of hydrochloric acid in the stomach.

While it’s best to have low stomach acid diagnosed by a doctor, you can test your digestion by squeezing half a lemon into a cup of warm water and drinking it with meals. If that improves your digestion,  it’s a sign that you have acid deficiency. Stop drinking the lemon  juice and take a supplement of  betaine hydrochloride before eating. Start with a dose of  300 milligrams and see if it helps. If necessary, you can increase the dose by 50 milligrams.

If your symptoms persist, see a doctor.

If you feel a mild, harmless burning in your stomach after the supplement, you may need the extra acid, drinking 12  to 16  ounces of water will quickly stop the burning.

DIGESTIVE ENZYMES:  Help for the Pancreas

A deficiency of stomach acid isn’t the only reason that foods can turn into allergens. You may also have a deficiency of the food – digesting enzymes produced by the pancreas. You can replace these enzyhmes with supplements. It is recommended choosing one that contains amylase, cellulase, protease, papain, or bromelain. Take the supplement with meals, following the directions on the label.

VITAMIN  C

Vitamin C is good for everyone,   but people with with food allergies may need extra amounts.  That’s because this essential nutrient helps stop allergic reactions to foods.  It relieves symptoms and prevents inflammation.  It helps in the manufacture of adrenal hormones,  which are needed to combat the body – wide stress of allergic reactions.  And it helps rejuvenate an immune system worn out by responding to allergens.

MULTIVITAMIN/MINERAL SUPPLEMENT: All – Around Protection

Nearly everyone should take multivitamin/mineral supplements because there’s so much over processed, nutrient-stripped food in our diets.

Those with food allergies may need extensive supplementation. Because the allergic interferes with digestion and may cause nutritional shortages. It is recommended looking for a supplement that is free of common allergy – causing ingredients such as milk, corn, wheat, eggs, soy, sugar, and yeast.