Smart Swaps: Allianz Pilots Blockchain Enabled Smart Contracts For Nat Cat Swaps

Fei Zhang needed help. As part of the Disruptive Technologies team at Allianz Group, Zhang oversees a blockchain lab in Munich. His mission is to explore use cases for the technology, implement proofs of concept and promote blockchain’s adoption by the broader company.

“Blockchain can fundamentally transform the whole business of doing contracts, including financial services contracts,” Zhang, head of blockchain for Allianz Group, said. “That’s where we see the strategic value of it.”
But first he had to prove it actually worked.

So a year ago, Zhang reached out to all of the operating entities within the Allianz Group and asked whether any were interested in testing out blockchain technology within their own business.

Allianz Risk Transfer didn’t hesitate to raise its hand. Intrigued by the potential efficiency gains blockchain might provide, the Bermuda based business volunteered to participate.

“At a very practical level, blockchain is about efficiency,” Richard Boyd, chief underwriting officer of Allianz Risk Transfer (ART), said. “Insurance companies have very established and staid practices in terms of operational setup and how things are managed operationally. What we see blockchain doing is ripping up the playbook and starting again.”

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Boyd’s company saw that firsthand after working with Zhang’s team.

In June, ART and Allianz Group announced they, along with partner Nephila Capital, had successfully piloted the use of blockchain smart contract technology for transacting a natural catastrophe swap. The test run, they said, proved that blockchain based smart contracts could simplify and accelerate transactional processing and settlements between insurers and investors.

“The biggest surprise,” Boyd said, “was that it was very easy.”

Smart contracts are fully digital contracts that can be self executing and self enforcing. Terms of the contract are written in computer code and shared via a distributed ledger. When a triggering event occurs, the smart contract automatically activates and determines the payouts between parties.

Allianz said natural catastrophe swaps were the perfect product for a blockchain enabled contract because they utilize triggers with defined parameters. In a catastrophe swap, an insurer transfers specific disaster risks to a third party, typically investors or another insurer. If an event occurs and meets the predefined trigger criteria, the third party is responsible for the agreed upon financial risk.

“The thinking there was: If we could take an insurance contract, what is one of the most objectively measured contracts we could find?” Boyd said. “With your motor policy, it isn’t completely objective what the payouts may be and the events that might trigger it. Whereas a hurricane of a certain magnitude we can all agree on. There’s public data that can be used to trigger the contract. We did it in a swap form, which is a derivative contract, instead of an insurance contract. For that reason, it was one where we could fully automate the contract.

“It still remains to be seen whether you can fully automate a true insurance contract, where there’s the concept of indemnity and claims adjusting. But this contract is very straightforward a certain magnitude of hurricane and a loss is triggered on the contract. That’s why we chose it.”

The blockchain platform allows previously segregated systems for information flow of the contract, accounting, payments, etc. to be merged into one source with consistent transaction logs.

“You can mingle all of these things the contract, the payment into one single distributed system that each involved party has a copy of,” Zhang said.

The end result is that reliability and efficiency are increased while the number of human touches in a transaction is decreased.

“If you think that every time a premium is collected and every time a claim is paid, someone on both sides of that transaction has to reconcile that number, agree to it, submit payment to a bank, which then has to submit that payment to one side and then the payment needs to be reconciled on the other side all of those should happen automatically with a smart contract,” Boyd said. “So it’s the number of human touches in a transaction that we’re looking to significantly reduce.

“In theory it should make things quicker. You pay a claim or a premium, and it doesn’t sit around in some intermediary ether somewhere. That kind of thing is where the efficiency comes.”

Increased efficiency also could lead to greater customer satisfaction.

“Improving the user experience is exactly what we want with this technology,” Zhang said. “It is a technology that enables us to deliver a better customer experience.”

With the nat cat swap proof of concept complete, Allianz is turning its attention to additional use cases, Zhang said. One of the most promising, he and Boyd said, is the use of blockchain for the fronting business of captives.

“When you have an international fronting program for a large corporation that is in 100 countries, and each one of those is trying to pay its premium and ultimately arrive at a captive, but it needs a chain of insurance company intermediaries and banks in the middle to move the cash … you’re multiplying the number of human touches by hundreds or thousands and creating significant inefficiency,” Boyd said. “The idea that all of that could be encoded and automated is hugely compelling from a customer point of view.”

LAB LEADER: Fei Zhang, the head of blockchain for Allianz Group in Munich, teamed with Allianz Risk Transfer and Nephila Capital to successfully pilot the use of blockchain enabled smart contracts for transacting natural catastrophe swaps. Zhang says blockchain can “fundamentally transform” contracts.

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Kate Smith is a senior associate editor. She can be reached at kate.smith@ambest.com.
Smith, Kate

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Comeback City: A Saner Sort Of Post-Crash Life Is Returning To Dublin

The increase and chest area include still left their mark on Dublin. Smooth sailing through the outskirts past the (professional) est of Sandyford flimsy seeking complexes, each as nastily crafted as the previous but in wildly numerous styles I twice consider at a massive 1 / 2 created multi storey car playground. There will be ‘To Allow’ symptoms all over the place and it’s all a little reminiscent of a Joni Mitchell beat.

But the glistening different Luas tram which affiliate links this monument to property or home creation hpye to the centre of the city is quiet, useful and fast and Dublin can be, thank heavens, nonetheless the ‘reasonable town’ of the tune, the Liffey meandering unruffled and majestic through the central of it. Various of the handsome Georgian properties around O’Connell Avenue include benefited from a rate of growth buff up, with decrepit ceilings painstakingly reconditioned and exterior brickwork correctly aimed: their grandeur convinces any invitee of Dublin’s ‘second metropolis of Western world’ position again in the 18th century.

City

New features abound also: in place of Nelson’s Pillar (supplied up by the IRA in 1966) is certainly the ‘Monument of Light’, a metallic needle keeping 121 metre distances into the weather. Near by on North Earl Neighborhood a brass variant of James Joyce, unveiled in 1990, lounges on his running keep in the fashion of Charlie Chaplin. Natives own their unique brands for the pair of them: the needle is usually the ‘Pin in the Bin’ (north of the Liffey is usually generally thought to be a bit tough) while Joyce is usually ‘the Prick with the Stick’. I think about this is usually affectionate.

Over the water in the more processed south, around Drury Road, stylish restaurants with razor sharp typography and a respectful attitude to history abound; they’re very good thing at foodstuff, also (look at as well: the Winding Stair, Segment One, Pichet). At the rod at the remarkable Coppinger Row, restaurateur Benedict Gorman (who until the wreck ran the cherished Mermaid Café on Dame Neighborhood, just as very well as Gruel up coming door) was looking at a different business in the metropolis.

‘It’s hopping below,’ he witnessed; ‘I establish up a cafe in Ibiza, but it could possibly be period to arrive again. The ambiance is certainly humming.’ There would get no shortage of prospective customers: metropolis avenues happen to be active with a younger looking blend of Irish, Eastern Europeans, plus the necessary American vacationers. In the meantime, over in the Liberties region, the digital revolution carries on: Facebook’s intercontinental HQ is definitely right here, and Google uses 3,000 in the town.

Welcome

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What Women Want: Sarah Standing Says That Luxury Hotels Tick All The Right Boxes

Men, I’m heading to allow you in on one of the wonderful mysteries of existence. I’m going to inform you what most wedded females actually, actually desire. Neglect big rubble and reddish colored roses. Neglect bins of violet lotions and tomes of sentimental poetry even selling to drained the dishwasher. What women of all ages secretly seek is normally straightforward. It’s named bedroom provider.

Bedroom provider is normally the blockbuster of affectionate motions. Accommodations tick all the best suited packaging for women of all ages in a approach that guys get vaguely unfathomable. I believe this is normally quite possibly because they reverence keeping at resorts as functional an costly component of their travelling itinerary. Females think differently in life.

For many females it’s the motel that holds the real attraction; typically considerably more than the vacation spot itself. Females hardly ever desire to stay with their partners in a hotel that’s described as a ‘residence apart from residence’. Ultimately we prefer a regular to come to be just as very good used out from anything like our home as it’s most likely to finish up becoming.

Girl

I include diagnosed a innovative craze in weekend gaps with additional and additional lovers picking to stay in their house area. They no longer trouble dealing with Heathrow to acquire away for a romantic sojourn any more they merely get in a cab, check into a extravagance motel and temporarily examine out of parental duties for a couple of times. This may seem to be weird at first of all but there happen to be various invisible rewards.

By staying near to house one can be in a position to consider benefit of wonderful movie theater, exhibitions, eating places, health spa therapies, store shopping and an constant night’s rest without the innate get worried and guilt that comes with leaving young children behind. Father and mother can relax given the assurance and come to be safe and sound in the know how that if there’s an emergency once again residence they can simply just talk to for their charge and come to be again on task within the hour. It’s the adult release of a sleep over.

For me, there’s something inexplicably attractive about becoming demonstrated up to a area that’s spick and course and unsullied by domesticity. It’s like stepping into a refuge; a parallel market of starched sheets and plumped pillows, tiled bathrooms piled with dry light towels that will be not really however on the floors and a fridge filled with drink up and lacking of left over spots.

Hotel

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12 Healthy Healing Foods From the Bible

Why does our society seem to seek every way to overcome sickness and disease other than looking in the best Instruction Manual that’s been around for thousands of years? Why do we avoid the simplicity of the basics when it comes to our health? The “basics” I refer to are eating healthy foods, getting regular exercise and adequate sleep.

Of course, the best instruction manual I am referring to is the Bible and there must be hundreds of books out there educating us on the importance of adequate exercise and sleep. Yes, there are scads of books on what to eat, too, but if they tell you to eat something that seems to contradict what the Bible says is OK, you probably should do some serious research before incorporating it into a regular eating plan.

There are actually some diet/eating plans being promoted that in the long run, may not be very healthy. What a shame if you lose weight, for example, and then have a heart attack because you were eating way too much meat or didn’t get adequate nutrition.

Do I even need to mention some things you should obviously avoid if you want to experience optimum health? Folks, as much as I hate to list anything, this is what I see around me in abundance: fried foods, sugar in just about everything it seems, artificial sweeteners, meals heavy in meats with few vegetables and fruits, almost all cooked, (very little raw foods), and diet drinks.

The foods listed in this report are by no means all the “healthy” foods mentioned in the Bible. They should, however, provide you with some guidance in your food choices.

1. Apples. Song of Solomon. Apples are considered to be the “all around health food.” They are high in flavonoids, fiber and Vitamin C. Some of the apple’s healing powers include:

A.      They lower both bad cholesterol and high blood pressure

B.      The juices in apples are highly effective virus fighters

C.      They help stabilize blood sugar, an important factor in controlling diabetes

D.      They suppress the appetite without robbing the body of necessary nutrients

E.       Depending on the need, they prevent constipation or help treat diarrhea

One caution: conventionally grown apples may be highly sprayed with pesticides and coated with wax. Purchase organically grown apples when possible.

2. Barley. Deuteronomy 8:8, Ezekiel 4:9. Barley’s high fiber content can help keep us regular, relieve constipation and ward off a wide variety of digestive problems. It also may help block cancer. Barley is full of beta glucans, a type of fiber that can lower the risk of heart disease by reducing the levels of artery-clogging LDL.

3. Coriander (Cilantro). When the children of Israel wandered in the desert and received manna from the sky, they described it as looking like coriander seed. Since then coriander has been called “the healer from heaven.” Coriander is recommended for indigestion, flatulence (excessive gas) and diarrhea. Externally, it’s used to ease muscle and joint pain. Recently, scientists began looking at coriander as an anti-inflammatory treatment for arthritis. Other research has demonstrated that it reduces blood sugar levels, an indication that it may prove to be a useful sugar management tool for diabetics.

4. Fish. Luke 24:42-43. Fish is low in cholesterol and contains healthy polyunsaturated fats. Fish is a rich source of protein, potassium, vitamins and minerals with only a moderate amount of sodium. Eating fish:

* Thins the blood

* Protects arteries from damage

* Inhibits blood clots (anti-thrombotic)

* Reduces blood triglycerides

* Lowers LDL blood cholesterol

* Lowers blood pressure

* Reduces risk of heart attack and stroke

* Eases symptoms of rheumatoid arthritis

* Reduces risk of lupus

* Relieves migraine headaches

* Fights inflammation

* Helps regulate the immune system

* Inhibits cancer in animals and possibly humans

* Soothes bronchial asthma

* Combats early kidney disease

The key to the healing powers of fish lies in the omega-3 fatty acids. These are particularly concentrated in cold-water fish such as anchovies, bluefish, herring, lake trout, mackerel, sable fish, whitefish, flue fin tuna, salmon and sardines. Note: in deciding between “healthy” and “unhealthy” fish, you can get specific instruction from Lev. 11:9. Eat only fish which have both fins and scales.

5. Garlic. One of the world’s oldest healing foods. By the time of Moses, garlic was already being used as an anticoagulant, antiseptic, anti-inflammatory and anti-tumor agent, as well as a relief for flatulence, a diuretic, a sedative, a poultice and as a cure for internal parasites. Research suggests that garlic may help protect against heart disease and stroke by lowering blood pressure. It contains allylic sulfides, which may neutralize carcinogens. In fact, garlic has been linked to lower rates of stomach cancer, too. It is heart-friendly, with scores of studies showing its astonishing ability to fight hypertension, prevent blood clots and lower cholesterol.

6. Fruits, Berries, Grapes. Numbers 13:23, II Samuel 16:1-2. Grapes were the first thing Noah planted after the flood. Grapes were eaten fresh, dried and eaten as raisins just as we do today, and pressed into cakes. However, most of the crop of the vineyards was made into juice, wine and vinegar. A cup of raw grapes contains only 58 calories, 0.3 grams of fat, zero cholesterol and vitamins A, B and C. Grapes also contain important minerals such as boron, calcium, potassium and zinc.

Grapes may be helpful in preventing osteoporosis, fighting tooth decay, heading off cancer and fighting off viruses. Other health-giving fruits include figs, melons, and pomegranates.

7. Legumes. 2 Samuel 17:28-29, Genesis 25:34. As reported in the book of Samuel, beans were among the highly nutritious foods sent to feed King David’s hungry army and restore their strength for the hard times ahead. Beans have a lot of soluble fiber, which helps lower LDL and reduce blood pressure. The fiber also helps keep blood sugar levels stable, stave off hunger, and even reduce the insulin requirements of people suffering from diabetes.

Beans are a great source of protein as well as being packed full of vitamin C, iron and dietary fiber. Beans help lower blood pressure and reduce the “bad” cholesterol that today’s research has shown to be the cause of so much devastating heart trouble — a rarity centuries ago. Beans contain chemicals that inhibit the growth of cancer. They help prevent constipation, can stop hemorrhoids and other bowel-related problems from developing, and help cure them if they do.

8. Nuts, including almonds, pistachio nuts and walnuts. Song of Solomon 6:11, Gen. 43:11. Botanists today believe that Solomon’s “garden of nuts” referred to in Scripture was a rich grove of walnut trees. At the time, walnuts were prized for the oil they produced, which was regarded as only slightly inferior to olive oil. The fact that walnuts were a delicious treat and highly nutritious was an added bonus. Nuts contain the right mixtures of natural ingredients whose benefits include cancer prevention, a lower risk of heart disease and help for diabetics. The oil found in walnuts is considered helpful because it is one of the “good guy” polyunsaturated fats and tends to lower blood cholesterol levels. Note: it’s best to avoid roasted nuts since they have been found to carry carcinogens, which could lead to cancer growth, so buy your nuts raw.

9. Olives. The olive was one of the most valuable and versatile trees of biblical times. It is mentioned frequently throughout the Bible. Probably the most famous reference to olive oil and its healing powers is in the parable of the good Samaritan, in which the Samaritan cares for a beaten and robbed traveler, treating his wounds with oil and wine. Olive oil, mixed with wine, was even used to soften and soothe bruises and wounds. Known benefits of olive oil include:

* Lowers blood cholesterol

* Reduces LDL (bad) cholesterol levels

* Retards cancer growth

* Reduces the wear and tear of aging on the tissues and organs of the body and brain

* Reduces gastric acidity

* Protects against ulcers and aids the passage of food through the intestines, helping to prevent constipation

* Reduces the risk of gallstones

* Aids normal bone growth

One CAUTION: olive oil has a slight laxative effect, so add it to your diet gradually.

One TIP: the more pure the olive oil, the better, so spend a little extra and get Virgin Olive Oil.

10. Onions. Numbers 11:5. Like its cousin, garlic, the onion is noted as a cure-all. And the folk healers hold it in high regard as far back as 6000 years or more. At least 3000 years before the birth of Christ, onions were treasured both as food and for their therapeutic value — particularly in the treatment of kidney and bladder problems. Some facts about onions:

* Taken internally as a tonic to soothe intestinal gas pains

* Taken internally to alleviate the symptoms of hypertension, high blood sugar and elevated cholesterol

* Some people attribute their long life to a diet that includes high concentrations of onions and yogurt

* The juice of an onion and a syrup made from honey has been used to treat coughs, colds, and asthma attacks

* A tonic of onions soaked in gin has been prescribed for kidney stones and to eliminate excessive fluids

* Modern herbalists recommend onion syrup as an expectorant (it helps eliminate mucus from the respiratory tract)

* Onions can raise the good and lower the bad cholesterol

* Onions can slow blood clotting, regulate blood sugar, break up bronchial congestion and possibly prevent cancer

* Onions possess a strong antibiotic that kills a variety of bacteria

* Have been used externally as an antiseptic and a pain reliever

11. Wheat. Jeremiah 41:8, Ezekiel 4:9. Wheat was the “staff of life.” Biblical people ate their grain boiled and parched, soaked and roasted, and even ate it green from the stalk. It was pounded, dried or crushed to be baked into casseroles, porridges, soups, parched grain salads and desserts. Ezekiel’s bread was intended to be a survival food during the dark days of the Babylonion conquest because it contained wheat, barley, beans, lentils, millet and spelt. Wheat bran is high in insoluble fiber. The fiber protects us against constipation. It helps prevent intestinal infections, hemorrhoids and varicose veins. It also improves bowel function and guards us against colon cancer.

12. Wine. I Timothy 5:23. John 4:46. Making wine from grapes is one of the most ancient arts and the beverage of choice in the Bible. According to Genesis, one of the first things Noah did after the flood was plant a vineyard so he could make wine. Researchers are now rediscovering what the physicians of the Bible knew centuries ago. In moderation, wine has a profound impact on our health and healing. Just a single glass of wine a day may be enough to raise the good cholesterol by 7% and help the body put up a barrier to a variety of cancers.

Wine appears to help stop heart disease and cancer. A study at the University of Ottawa in Canada concluded that there is a clear link between wine consumption and lower rates of heart disease. Countries where more than 90% of alcohol is consumed in the form of wine have the lowest rate of heart disease deaths.

A British study of 100 men and women discovered that a single glass of wine or sherry everyday increased the HDL or good cholesterol. When the group abstained from drinking wine, the HDL level decreased.

Red wine also seems to increase the body’s defenses against cancer. White wine may carry some of the same therapeutic benefits, but research so far seems to indicate that red wine is the most effective cancer blocker. Note: be sure to drink only in moderation. Ephesians 5:18.

As you can see, the Bible lists a lot of foods, foods that are actually available to us today, that we could be consuming to prevent illness, serious diseases and many trips to the doctor. Good health is not that difficult, but you do have to work at it a bit. It’s a balance of what you eat, exercise, sleep, avoiding stress, taking vitamin supplements. And strange as it may seem, the Bible is actually a complete instruction Manual for all of this.

In conclusion, the 12 healing foods listed here are only a partial list of healing foods found in the Bible. However, this report provides abundant evidence that God has placed on this earth, many health-giving foods for our consumption. A person who makes a serious effort to daily eat some of these health-giving foods, while avoiding health-destroying foods, certainly can expect to reap the benefits of a healthier body.

Source by Judy Thompson

Saunas and Silence: The Finnish Idea Of a Ideal Holiday

In the farthest nook of northern European union, hidden between a remote little finger of the Baltic Sea and Russia’s chilly slot of Murmansk, is Finland. In North Usa, this latitude can land you in igloo territory. But when I touched down in the capital of Helsinki, Finland sensed familiar in simple fact, it noticed a whole lot like Maine, where I put in my being young summers in the life.

Finland includes a few features that Maine does indeed certainly not for starters, a great amount of steamy real wood bedrooms packed with naked persons. But away from the saunas, the similarities happen to be attractive: Finland has got the same chiseled landscape designs, the same crisp oxygen, the many lakes, the fir trees and birches, and the fragrant wildflowers. Like Maine, Finland has got a convoluted coastline spotted with rugged islands, and Finns possibly remember warmer summer months with lobster dishes or alternatively, raucous night time put in obliterating bucketfuls of crayfish. I was currently sensing many appropriate at home when I gained even more than a few Finns who revealed that they, just like my grandparents in Maine, placed a holiday cottage in the hardwoods.

Holiday

My new Finnish friends explained that staying at a cottage called a mokki in Finnish is basically Finland’s national pastime. Almost half a million mokki appear in the countryside, and that comes to approximately one holiday cottage in the hardwoods for each 10 Finns.

My friends decided I should encounter a mokki for myself. I believed this would end up being something similar to the secure vacations I’d appreciated with my grandparents, when a stay at the cottage required a lot of cocktail parties, foods with friends and neighbors, and strolls to area for a daily gabfest.

I was in for something else. When I asked a small female in Helsinki to specify the importance of cottage lifestyle, she gazed dreamily into the mileage. “Washing containers and cookware without carrying out function acquiring in alcoholic beverages typical drinking water or electricity,” she murmured. A person up arriving to her nodded approvingly, and added, “Digging ditches.” (Basically only after performed I discover he was extremely most likely mentioning to controlling to the bathroom.) And they both described emphatically: “Not creating close good friends with several many people.”

Go Travel

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Once Drones Get Artificial Intelligence, They’ll Rule the World

Three years before, Jeff Bezos declared that drones would be sooner or later heading to deliver Amazon orders. In the previous season, he helped bring out Amazon’s Alexa artificial intelligence service, which comprehends language very well more than enough that you can declare, “Alexa, I seriously desire a waffle cone griddle,” and she’ll set a person in your Amazon on line browsing wagon, actually though no one demands a waffle cone machine.

Both of these technologies ones and cloud AIare thrilling today, however nonetheless wobbly functions in progress. But in arriving years, Amazon or some additional business is going to place them jointly. And that, finally, will progress into a technology that could become mainly because significant to individuals as domesticated dogs.

Best suited nowadays, the best indoor quadcopter (drone) happen to be extra overhyped than a Kanye Western world manner collection. At the end of June, the National Aviation Software enacted rules, so corporations evidently find out how to run drones within the legislation. The FAA‘s pro innovation stance set off waves of drone exuberance, consisting of predictions that 600,000 industrial drones would end up being working in the U.S i9000. Within a season, creating 100,000 careers and no doubt motivating millions of PowerPoint electric power point edges proposing drone businesses.

Drone

We’re previously witnessing drones that throw legitimate est video recording, yank advertising and marketing banners past throngs of people and scan fruit for farmers. Sales of drones have bent in the previous season. Expenditure in drone startups features strikes $1 billion.

Drones stay a fringe technology. They will be equipment for the expert or toys and games for the man child who wishes to hype the beach choosing training video of females in bikinis. Many of us seldom come across a drone or have got any functional thought of what we’d perform with one. “There will be nonetheless a great deal of issues we have got to beat as an market to validate the good thing about drones, likewise outside the regulatory environment,” Gretchen Traditional western community, a Silicon Ditch drone professional, advised the Los Angeles Situations.

The superb issue of drones is certainly rather clear: They happen to be rather dumb.

Of training, high priced drones happen to be charged with computer system debris, GPS, and collision avoidance software program. But a person still requires traveling one, either by the collection of view or by viewing the video sent from the drone’s stanza to a smartphone display screen. The different FAA guidelines, in reality, state that a drone possesses to stay within the operator’s brand of vision, as the organization takes into account autopiloted drones unproven and unpredictable. That limitation means a delivery drone perhaps can’t wheel a photo printer ink cartridge or an emergency buy of cannabis halfway across Denver.

Drone

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How Did You Feel The Low Life In The World

It rained the whole day previous Friday in Provence, and it rained forever, and on Saturday morning hours it was nonetheless raining. The rain fell out of a decreasing, field grey blanket of a sky. After breakfast and a clean, we assembled in the living place wondering how to proceed with ourselves on a working day like this. There have been four folks: a couple on the way for England who found its way to an Area Rover loaded to the roof with possessions; our hostess; and me in the life.

The ugly breeze block home with a huge tiled terrace was perched privately of a hill. Fountains sprayed in unlikely guidelines from leaking joints in the torrential rain gutters. The rain emerged down faster compared to the drains could consider it from the terrace, flooding it. The unmade street below the home was a torrent. Lightning brightened the living place, flickering continually, as in a horror film.

We lit the fire and sat quietly and cozily around it absorbed inside our phones and iPads just like a lot of teens. A raindrop fell on a damp patch on the living-place ceiling and splashed to my thigh. A written report emerged in from your kitchen of a huge puddle without discernible supply spreading over the ground. Another was creeping over the ground in the hall. A crack of thunder straight overhead rattled the cup in the home windows and manufactured our research from our equipment.

freedom

Around noon the deluge eased just a little. The bouncing curtain of drinking water became merely hefty rainfall. You could find between your raindrops. We got a vote and made a decision to go out for travel and perhaps one glass of pastis in a village bar somewhere.

Why is Provence attractive may be the top quality and clarity of the sunlight? Consider that aside, and the area is as dreary as somewhere else in the torrential rain. The unlimited rows of vines, recently defaced by mechanical grape harvesters, drooped miserably.

Pantiled outdated stone villas, fantastic in the sunshine, today made an appearance unkempt and dilapidated. Stony particles washed straight down from unmade aspect roads made hazards on the sealed roads. The rain blackened countryside was simply because deserted as it can have been around in times of battle or plague. Villages noted for his or her rustic charm had been oppressively dreary.

In another of these, we observed a light on in a bar and parked. Before going in, we built a pretense to be cultured together with pissheads by venturing in the local church, whose door was ajar, for an instant shop around. Inside, I set a euro in a slot in the wall structure and, possessed with practically the same spirit to the main one where I sometimes get a lottery ticket, lit a candle.

Sunrise

Witnessing this, the different chap inside our party, Charlie, set a euro in the slot, had taken a candle, and set it in his pocket, declaring that he couldn’t get hold of such good-top quality candles as that for 75 pence in England. Therefore I prayed my one-euro prayer for Charlie’s one euro soul.

The very small bar was packed with rained-away, shouting boar-hunters. We purchased one glass of pastis each and tried out to listen to ourselves speak above the noise. A female in dark colored leather trousers, her deal with streaked with mascara, came in out of your rain and gone around laboriously planting a noisy kiss on every cheek in the bar. Afterward, she gravely imparted a brief communication to the barman and had taken her affectionate and meticulous keep with another circular of embraces and kisses.

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Did You Know What Is The Good Things In Life

There will be few additional fashionable pursuits nowadays than detoxing. It’s a pastime perfected by persons like Cindy Crawford and Jennifer Aniston, along with paddle browsing and looking fantastic in shorts. It really is now, of study course, an enthusiastic diversion of the masses as well. We certainly are a country enthralled by natural teas and cleaning tinctures, wedded to Pilates and Straight down Dog, ever searching for a fresh celebrity idea to rid ourselves of the foul toxins of modern-day life.

Instead of struggle against the tide, I’ve generally discovered that your best option is to acquire the hell out now and then, leaving the requirements of urban England behind for a spell. So that it was that I came across myself in the emollient Lakelands of Northern India, in another of the worlds just about all peaceful, magical areas.

To access Basanti (www.basunti.com), a casual guest-house lying wonderful on the banks of the great Pong reservoir, you need first to get through the furious entertainment of Punjabi roads, weaving rounded brickworks, potholes, losing fields and the jumbled chaos of Indian road life. In a short time, though, you reach the hillier, cooler domain of Himachal Pradesh.

Life

Basanti took its brand from a fragile localized flower that grows prolifically in these parts; The easy building, using its marble floor surfaces and dusk-pink walls, was designed by expat Dave Butterworth, a guy plainly adept at teasing out the nice things in life.

Butterworth is a local historian, archaeologist, horticulturalists (he is, perhaps, the only person in northern India to be growing olives) and adventurer, who knows the area back to front and is more than happy to chat and refill your glass as you flop contentedly in a wicker chair on the veranda. Basanti, you observe, is an escape, but it’s not ascetic in the manner of classical Indian ashrams; instead, it is a peaceful place to stretch and laugh, to sleep late or wake early and catch the sun as it rises over the water’s edge.

Day Life

Basanti could easily be a stop-off point for a visit to Amritsar’s Golden Temple, or to Macleod Ganj, the bizarre mountain refuge of the Dalai Lama in exile. Plan it carefully and you can engineer a target audience with His Holiness, or catch him as he speeds past in his bullet-proof Selection Rover. Or you can take a trip further into the foothills of the Himalayas, led by Dave, beyond the reach of the average tourist to the magical realm of the leopard and the black bear.

Additionally, of course (and it’s really hard to state no), you can stay set and smell the frangipani, take in delicately spiced bhajis fresh new from your kitchen, and relax in a hammock with an edifying reserve, wrapping yourself in another of the elaborate localized woollen shawls as the night time allures.

This, for me personally at least, may be the best detox: no ring-tones, no alarm clocks, not any socks to the couple, but a lot of homemade lemon cake and very good red wine. And how you save your food? It’s very easy use that best food savers and save your money every day.

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How Conflict and an Influx of Refugees Have Changed Beirut

It’s a decade since I resided in Beirut as a journalist, reporting on the fight between your Shiite militant group Hezbollah and Israel in the summer of 2006. I had been back a couple of times but never for very long, and this spring, when I found myself there for almost a month, I required lengthy walks to reorient myself. The Levantine springtime was mere as Mediterranean blue and gardenia scented as I remembered it.

The garbage crisis of the winter, when a political dispute over the collection agreement resulted in rotting odors wafting over the whole city, had been mercifully resolved. Very much felt familiar if you ask me, but quite definitely had advanced. Other useful post.

Beirut is a metropolis that seldom stops establishing itself; empty tons acquired sprouted completely new neighborhoods, and shiny towers of serried glass balconies rose on the hillsides. New tribes of hipsters and Syrian refugees possessed settled in the crannies between run down neighborhoods and classic, abandoned factories.

Learning

Earliest, I revisited the locations I regarded and appreciated. I sat in the sunlight next to the seaside at Al Rawda Cafe, where I possessed once swum off a bullet pocked concrete jetty on the initial surreal afternoon of Israeli bombardment.

I dragged french fries through the very best garlic cream dip and drank mint lemonade. I joined up with up with the fashionable suede loafer visitors at Casablanca, which possessed once been the initial modern destination to consume in the metropolis (tuna tartare!).

I sat among the weather kissing elites, in the fashionable triple arch windowed eating region overlooking the Corniche for a cosmopolitan brunch: bagels and fig jam, labneh with zaatar and olives, eggs Benedict.

At the bar Torino in Gemmayze, a location of good old Levantine homes in the Christian east section of the city, I found Michael, the bartender, however doling out remembrances and suggestions in his Staten Island accent. Torino was the simply place that stayed open up in the initial occasions of the war, and I remember selecting refuge from the bombing at this time presently there, grateful for the whiskey and the company.

How

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Mã giảm giá Mytour cập nhật mới nhất tháng 11/2016

Mytour.vn là một website chuyên cung cấp dịch vụ đặt phòng khách sạn trực tuyến cũng như đặt tour du lịch thú vị, hấp dẫn với mức giá ưu đãi cao, giúp bạn chọn lựa và lên kế hoạch cho chuyến du lịch của mình cùng bạn bè, người thân cũng như yêu.

Cũng như Agoda, MyTour.vn cũng có các chức năng hỗ trợ khách hàng chọn lựa Tìm kiếm phòng trống, Tìm khách sạn đang có khuyến mãi,  khách sạn giá rẻ và đội ngũ nhân viên Hỗ trợ đặt phòng trực tuyến sẽ giúp khách hàng đặt phòng khách sạn và đặt tour du lịch dễ dàng.

Về giá, 9Coupon đã review qua rồi. Giá trên này luôn rẻ hơn giá trên Menu list của khách sạn. Tuy nhiên, không rẻ hơn HotelQuickly khi bạn muốn ở các khách sạn 3 sao nhưng nếu bạn muốn ở Phòng Dorm, hostel thì giá rất tốt và rẻ đến kinh ngạc. Bằng kinh nghiệm sử dụng HotelQuickly, Agoda và nay thêm dịch vụ Mytour này nữa thì đây quả là sự chọn lựa phù hợp. Không tin thì mời bạn trải nghiệm thử 🙂

Bên cạnh đó, Mytour hỗ trợ chăm sóc khách hàng qua việc gọi điện thoại xác nhận phòng còn trống khi mình đặt xong, nhắc nhở – hỏi thăm mình trong thời gian sử dụng dịch vụ làm rất tốt. Điều này làm mình rất hài lòng ( chắc là hàng Việt Nam mới ra nên nó vậy, đợi 1 thời gian nữa xem sao ). Tuy vậy, cái mà mình quan tâm hàng đầu vẫn là giá phòng.

Hôm sau, mình sẽ có một bài review đánh giá dịch vụ và so sánh giữa MyTour và HotelQuickly từ đó giúp bạn có thể chọn lựa phòng một cách phù hợp nhất.

Bài này mình chỉ chia sẻ mã giảm giá Mytour trong tháng, mọi người thích đặt phòng khách sạn trên Mytour vì muốn trải nghiệm những lợi ích trên thì bookmark trang này lại để theo dõi các khuyến mãi giảm giá, voucher, lưu ý này nọ từ Mytour nhé.

Mã giảm giá Mytour khuyến mãi cập nhật trong tháng

Dưới đây là danh sách những coupon Mytour cập nhật theo TRONG THÁNG, mỗi khi có mã voucher giảm giá từ Mytour mới thì danh sách này sẽ được 9Coupon hay bạn đọc cập nhật lại. Khi sử dụng, bạn nhớ xem kỹ quy định kèm theo của từng mã voucher Mytour giảm giá được ghi chú tại từng mã (nếu có), bạn nhé.

 

Tổng Hợp Các Mã giảm giá, Coupon, Voucher khuyến mãi của Mytour mới nhất tại 9Coupon.

 Điều kiện chung cho các mã coupon Mytour ở trên

  • Áp dụng được cho cả các ngày lễ tết.
  • Không cộng gộp với các khuyến mãi khác nếu có.
  • Hạn sử dụng chung của các mã giảm giá Mytour phía trên: Từ 1/8 – 30/9/2016, tức là bạn check in khách sạn lúc nào cũng được, miễn là bạn đặt phòng trước hoặc khoảng ngày của cột “thời hạn sử dụng” thôi.
  • Không được hoàn, hủy đơn phòng đã đặt thành công với mã khuyến mãi.

Mưa Ưu Đãi – Ưu Đãi Lên Tới 30% – Mã giảm giá Mytour

Từ 9h00 hàng ngày, Mytour tặng những khách hàng đặt phòng sớm nhất ưu đãi lên tới 30%.

Đừng quên nhanh tay đặt phòng để nhận ưu đãi các bạn nhé!

Mã giảm giá Mytour cập nhật mới nhất tháng 10/2016

 

Chi tiết chương trình: 

– Thời gian đặt phòng: 9h00 – 23h00 hàng ngày

Thời gian thanh toán: Trong ngày

– Khách hàng nhập mã RAIN vào ô Mã giảm giá tại trang đặt phòng và hệ thống sẽ tự động hiển thị mức giảm trừ.

Những khách hàng đặt phòng sớm nhất sẽ có cơ hội nhận mức ưu đãi 30% giá trị đơn phòng KHÔNG GIỚI HẠN. Ngoài ra còn rất nhiều mã giảm giá từ 5-25% dành cho tất cả khách hàng.

– Mỗi khách hàng chỉ được hưởng mã khuyến mại 1 lần

– Áp dụng tại tất cả các khách sạn.

– Không áp dụng cho đơn phòng có giá trị lớn hơn 50 triệu đồng.

Số lượng ưu đãi có hạn. Chương trình có thể kết thúc sớm hơn dự kiến. Chúc các bạn may mắn!!!

Xem ngay danh sách các khách sạn đang được hưởng ưu đãi:

>> Khách sạn giảm giá 30%.

>> Khách sạn giảm giá 20 – 25%.

>> Khách sạn giảm giá 10 – 15%.

Food Delivery Services – A History

Food delivery services offer vital assistance to thousands if not millions of people in the country and around the world. Essentially food delivery services are an important support system for those that want help in ensuring they have well cooked, prepared meals delivered to their door. But where does the service originate? And how does it help people on a day to day basis?

The first food delivery services started during the Second World War, particularly throughout the Blitz where many homes were destroyed and large swathes of the population were left with no kitchens in which to cook their meals. The idea was developed from the work of the Women’s Volunteer Service who had previously delivered meals to servicemen; transferring the process to families that had lost their homes due to bombing raids.

Following the war the food delivery programmes developed by the Women’s Volunteer Service were continued. It is believed that the first use of the service occurred as early as 1947 in Hemel Hempstead. At this stage, rather than the vans that are used today, the meals were delivered using old prams. At this stage the meals that were being delivered were predominantly pre cooked and kept warm. In the modern age most local councils have developed similar services although predominantly councils now use frozen ready meals rather than delivering hot food.

Whilst it was in the UK that the first food delivery networks were created the idea soon spread around the world. In the United States the inaugural home delivery service for food was created in Philadelphia. From 1954 onwards this service strived to feed those that were housebound, ensuring that they received their quota of dietary requirements and would not go hungry. The Philadelphia model was used across the country, first in Columbus and then New York.

Australians were also quick to realise the benefits of food delivery services for the elderly. The first service in this country was started in 1952, apparently delivered by a woman on a tricycle before the Red Cross took over to ensure supply could meet the demand. Many other services started throughout Australia, including one in Port Adelaide and Sydney. Today food delivery programmes are well established and organised on regional basis.



Source by Horace Tait

Learning The Advantages And Disadvantages Of Ordering Food And Other Items Online

Lots of people have seen the benefits of ordering stuff online. This also includes ordering food and getting them delivered straight to your home. Most fast food chains now incorporate online ordering into their services and even restaurants are getting into the act. Perhaps you have even experienced doing this at one point. So perhaps, you may also be aware of the advantages that come with ordering your food online which also goes the same for other non-food items. For one, the virtual realm doesn’t sleep, unlike the actual marketplace. Hence, you can place your order at any time, although there are some stores that probably won’t delivery 24/7.

Second, nothing beats the comfort of doing your shopping online, especially your groceries. Lots of housewives have switched to doing this because it allows them time to do their other chores. Instead of wasting time rushing off to the supermarket and waiting long lines, you can just load up your online shopping cart, checkout the items, and wait for them to delivered straight to your doorstep. Third, you get to score lots of great discounts and possibly get your food items at way cheaper prices than in the supermarket. It’s especially true if you’re diligent in scouring the virtual marketplace for discount coupons, promo codes, and other hot deal. Plus, if you’re a first-time customer, lots of online stores love to give complimentary discounts as well.

However, as much as there are lots of benefits, there are also a few drawbacks. We cannot help having them because this is the virtual world after all. In other words, these risks come with the territory. One, you cannot really see the items in actual. When it comes to groceries, this can sometimes be a bit vital. You cannot check the labels for expiry dates, ingredients, and such. So to remedy the situation, stick with those online stores that actually provide complete product descriptions. It’s also highly recommended to do your shopping in general with trustworthy sites. The risk is even greater if you’re trying out a new product, so it’s good to check out sites giving away free samples first. Two, you cannot transact with actual cash. This can present a bit of an inconvenience, especially if you’re trying to refrain from using your credit card.

Nonetheless, a lot of food chains and restaurants allow cash-on-delivery orders. Some online stores selling groceries do as well. But these would usually apply to those stores which are within your neighborhood. This means that if you are going to order non-perishable food items, like maybe canned goods or candies and chocolates and they have to be shipped from outside your area, then you definitely cannot pay with cash. Lastly, even with today’s sophisticated technology, there are still glitches when it comes to paying for your food items online. Errors in billing are pretty common, even when seemingly secured channels are being used. Of course, established online stores will refund you, but you still have to go through some steps. So, just exercise the necessary caution needed when ordering anything online.



Source by Rufus Hwang

Which Koi Food Brand Is The Best Choice For Your Fish?

A comparative study with candid insights regarding the differences between some of the most popular Koi food brands commercially available to Koi keepers within the USA.

One of the questions we receive most often from Koi keepers is “which Koi food is the best?” At first glance, the answer to this question is a very simple one. It depends. But the real answer to this question involves asking a very different question of the pond owner. What are your goals? There are as many different types of people involved in the Koi keeping hobby as there are varieties and quality levels when it comes to Koi fish themselves.

Many pond owners simply want to come home from a hard day’s work to watch a few inexpensive “pretty fish” swimming in their humble backyard water gardens, perhaps with a few water lilies or floating plants. While some hobbyists dedicate a great deal of their time and money to raising championship quality nishikigoi, the Japanese term for Koi fish, to compete in Koi shows throughout the USA and abroad, showing Koi is not for everyone. And determining which Koi food is the right choice for you and your Koi requires you to first decide what type of hobbyist you hope to become.

Many water gardeners decide to add a few inexpensive fish to their ponds after seeing them on sale at Wal-Mart or at their local pet shop. There is nothing inherently wrong with purchasing Koi fish from these sources, but Koi originating from these outlets are largely viewed as “culls” by true Koi aficionados. The term “cull” refers to lower quality Koi fish which are generally disposed of or sold cheaply by Koi breeders to provide maximum tank space for Koi of higher quality which typically command significantly higher prices from collectors once grown on for a year or two.

Just as a human being could technically survive by eating nothing but cheeseburgers and fast food, a Koi fish can also technically survive by eating a lower quality Koi fish food. In fact, Koi are scavengers in the wild and can survive just fine by eating algae and other waste found naturally in your pond or water garden. But there is a difference between surviving and flourishing, and when it comes to Koi fish, the quality of food being used is major factor to overall fish health, maximum growth, and color conformation.

There are well over 100 commercially available brands of Koi food available in the USA alone, with hundreds more available abroad. With so many choices available, many Koi keepers begin to question themselves whether there is actually a difference when it comes to commercial food types on the market. Specifically, Koi keepers may wonder whether a “premium” brand is really worth the premium price, or whether a more economical food offering may provide similar results at a far lower price point.

There is most definitely a difference when it comes to quality. Top Koi breeders will only feed their top fish a quality food they believe will yield the best results. During our research and ongoing communications with literally dozens of top minds in the Koi community, we have found only one established Koi importer who genuinely believes all fish food brands are the same. To put it mildly, this un-named Koi dealer is largely viewed as “ill-informed” by mostly everyone in the pond and water garden industry.

Anyone who has ever owned a dog knows there is a difference between the premium dog food sold at their specialty pet store and the cheap supermarket brand. Marketing aside, there is a quality difference between dog foods. And this same reality applies to Koi foods as well. So again, it comes down to the same question previously asked: What are your goals as a Koi keeper? Knowing your goals is the key to choosing the best Koi food for your specific situation.

With so many Koi food brands on the market today, to help make sense of the seemingly endless sea of choices we generally classify Koi foods into one of three categories. The top tier of Koi foods we classify as premium quality fish foods. These top-tiered foods include only the best quality ingredients and are commonly used by hobbyists who raise show quality Koi fish. The second tier includes Koi foods we would consider to be quality Koi foods. These Koi food offerings are definitely a notch below premium foods in terms of ingredients used, but also tend to be offered at more economical price.

The third and final tier is what we commonly refer to as Koi staple foods. Don’t let the fact these we classify these foods at the bottom fool you. Staple Koi foods are not of inherently lower quality than some fish foods classified as mid-grade, or even premium for that matter. Perhaps a better term to describe staple foods is “value foods.” Staple or value foods are simply Koi food brands that are most often milled in bulk, which commonly stay in a warehouse for one, two, or sometimes three years before they are finally sold to a retail customer. Value Koi food brands offer a significant cost savings over top-tier premium brands, which explains their popularity.

It should be pointed out the question of which fish foods on the market are truly worth of being classified as “premium” brands is also a topic of debate. Many Koi fish foods on the market which we typically classify as mid-grade or staple foods, are actually named “premium foods” by their respective manufacturer. This is yet another reason why choosing the right Koi food for your fish can be a challenge for even the most studious Koi keepers.

Based on our own extensive testing and feedback received from literally hundreds of Koi keepers, we would classify the following Koi foods as top tier, premium quality foods. These brands are recommended for those interested in raising championship quality nishikigoi or showing Koi in competitive events. These foods are milled to order in many cases, guaranteeing freshness, and contain only the highest quality ingredients to ensure fish health, vibrant colors, and optimal growth.

· Dainichi

· Hi-Silk 21

· Mizuho

· Saki-Hikari

· TOMiGAi

Koi keepers interested in purchasing premium quality Koi foods without the premium price tag may be interested in choices categorized as quality Koi food varieties. These foods contain many of the same quality ingredients as high-end foods but are available at lower price points due to various reasons. Quality mid-grade Koi Foods are extremely popular with Koi keepers with a lot of fish to feed.

· Aqua Master

· Beni

· Blackwater

· Holistic Choice

· SHO Koi Impact

As previously mentioned, value Koi foods are among the most popular Koi foods in terms of overall sales. Again, these value foods are not low quality by any stretch of the imagination. These are good foods with quality ingredients available at affordable prices, making them a popular choice among today’s’ discerning Koi keeper.

· Blue Ridge

· Koi Kichi

· Pond Star

· SHO Koi Impact

· Ultra Balance

We hope you have found this article useful and at least mildly entertaining. If you have any questions or comments, we would love to hear from you.



Source by J. Eugene Jaramillo

List of Mucusless (Mucus-Free) Foods

The word “mucusless,” or mucus-free, refers to foods that are not pus or mucus-forming inside the human body. Such foods digest without leaving behind a thick, viscous, slimy substance called mucus in the gastrointestinal tract. These foods include all kinds of fat-free, and starchless, fruits and vegetables. The term was coined in the early 1900s by dietitian and healer Prof. Arnold Ehret in his book the Mucusless Diet Healing System. The Mucusless Diet consists of all kinds of raw and cooked fruits, starchless vegetables, and cooked or raw, mostly green-leaf vegetables. The Mucusless Diet as a Healing System is a combination of individually advised long and short-term fasts, menus that progressively change to non-mucus-forming raw foods, and other therepies such as sun-bathing, exercise, colon irrigation, etc. Ehret observes that the accumulation of uneliminated waste materials by eating pus, mucus, and acid-forming foods, is the foundation of human illness.

The following list is certainly not exhaustive, but these are some of the most common mucusless (mucus-free) foods. Eating more of these foods in the right combinations is an important part of transitioning toward a mucus-free diet.

ACID-BINDING, NON-MUCUS-FORMING, OR MUCUSLESS

(MUCUS-FREE) FOODS

GREEN LEAF VEGETABLES (MUCUSLESS)

  • Arugula
  • Bok Choi
  • Cabbage
  • Collard
  • Dandelion Leaf
  • Kale
  • Leafy Herbs (Basil, Parsley, Cilantro, Rosemary, Thyme, etc.)
  • Lettuce (Green, Red, Romaine, Boston Bibb, Iceberg)
  • Mustard
  • Spinach
  • Swiss chard
  • Turnip
  • Watercress

RAW VEGETABLES/ROOT, STEM, FRUIT (ALL OR RELATIVELY STARCHLESS/MUCUSLESS)

  • Asparagus
  • Black Radish, with skin
  • Broccoli
  • Brussels Sprouts
  • Celery
  • Cucumbers
  • Dandelion
  • Dill
  • Endives
  • Green Onions
  • Horse Radish, with skin
  • Leeks
  • Onions (mildly acidic but okay on the transition diet)
  • Peppers (Green, Red, Yellow, or Orange)
  • Red Beets
  • Red Cabbage
  • Rhubarb
  • Sea Vegetables
  • Sprouts (Alfalfa, Brassica, Green-Leaf, Radish)
  • Sugar Beets
  • Tomatoes
  • Young Radish
  • Zucchini

BAKED VEGETABLES ROOT, STEM, FRUIT (ALL OR RELATIVELY STARCHLESS/MUCUSLESS)

  • Acorn Squash (Baked)
  • Asparagus
  • Broccoli (Baked or Steamed)
  • Brussels Sprouts (Steamed)
  • Butternut Squash (Baked)
  • Carrots (Steamed)
  • Cauliflower (Steamed or Baked)
  • Green Peas (Steamed)
  • Peppers (Green, Red, Yellow, or Orange)
  • Peppers (Green, Red, Yellow, or Orange)
  • Pumpkins (Baked or Steamed)
  • Spaghetti Squash (Baked)
  • Sweet Potato (Baked)
  • Zucchini (Steamed or Baked)

RIPE FRUITS (MUCUSLESS)

  • Apples
  • Apricots
  • Banana
  • Black Cherries
  • Blackberries
  • Blood Orange
  • Cantaloupe
  • Cherries
  • Grapefruit
  • Grapes
  • Honeybell Tangelos
  • Honeydew
  • Lemons
  • Mandarin
  • Mangos
  • Nectarine
  • Oranges
  • Peaches
  • Pears
  • Pineapple
  • Plums
  • Pomegranates
  • Prunes
  • Raisins
  • Raspberries
  • Sour Cherries
  • Strawberries
  • Sweet Cherries
  • Sweet Cherries
  • Tangerines
  • Tangerines
  • Watermelon

DRIED OR BAKED FRUITS (MUCUSLESS)

  • Apples
  • Apricots
  • Bananas
  • Blueberries
  • Cherries
  • Cranberries
  • Currants
  • Currants, (Dried)
  • Dates
  • Dates, (Dried)
  • Figs
  • Figs (Dried)
  • Grapes/raisins
  • Kiwi
  • Mango
  • Peaches
  • Pears
  • Pineapple
  • Plums/prunes
  • Strawberries

100% FRUIT JELLIES, SYRUPS, AND HONEY

  • Agave Nectar
  • Fruit Jellies (no sugar added)
  • Maple Syrup (100%, no preservatives)
  • Molasses (no preservatives)
  • Honey (bee)

The Transition Diet

It is very important that people learn how to transition from the most harmful mucus-forming foods to the ones that leave behind the least amount of waste. Many people mistakenly believe that Ehret’s work is inherently, or only, raw-foodism or fruitarianism. Yet Ehret emphasizes moving away from all mucus-forming foods above all else. Although the highest levels of the Mucusless Diet are raw mucus-free foods, Ehret advocates using cooked mucusless foods, and even some mildly mucus-forming items, when necessary during the Transition Diet. To learn more about this transitional process, check out Arnold Ehret’s Mucusless Diet Healing System: Annotated, Revised, and Edited by Prof. Spira.



Source by P. Spira

Why Choose Food Franchising As a Business?

Venturing out the traditional business will be risky. People may be hesitant of trying something they are not familiar with. But with our new generation of entrepreneurs will show you that there is nothing wrong in trying the new way of having a business. Getting a food franchise will not bring you down. Here are some reasons why more people are choosing food franchising as their business:

1. Food franchising already have their brand recognition. These already established food recognition and their name reputation. This is really important due to the fact that they already have their customers. It is an advantage if customers are familiar with your business brand; it only gives you a sure success. Customers trusts the brand, and these franchise businesses already done that for you, no need for you to do this because it will take a long time to earn trust from your customers.

2. Food business has a high rate of success compared to traditional business- there is 95% of success rate in a food franchising business, compared to traditional businesses only 20% of them survives in the first year of their business, almost 80% looses their business on its first year.

3. High profitability will be an assurance- in a food franchising business you can see how you earn usually within 2-3 months. Food franchising businesses already developed the right system in running and maintaining their business, they had formulated this system after so many trials and errors (you don’t need to take the risk of doing that anymore). Our new entrepreneurs that have been joining this hall of great businessmen had gone through trainings and seminar; learning from pool of great entrepreneurs.

4. Food enterprises has a strong company as its backbone, having a food venture is like leaning on a wall, you’re are sure that you are partnered with a company that is strong and capable of maintaining a good business. In this time, recession made a big impact to businesses all over the world, only strong companies remained, this is one good reason why people choose to have food franchise business; the assurance that their business will go towards the right directions.

This industry is continuously growing and it is showing a great numbers in terms of their success and revenues. High rates of success, convenience in running your business, partnership with great and experienced companies will really be an advantage of getting food franchising as your business. But you also have to be aware that there will be some companies that will take advantage of this great success. Just be vigilant in picking a food franchise business to protect yourself from illegal franchising operations.



Source by Rey Perez

List of Pus and Mucus-Forming Foods

The word “mucus” is from the Latin mucus which means “slime, mold, snot, etc.” Mucus refers to a thick, viscous, slippery discharge that is comprised of dead cells, mucin, inorganic salts, water, and exfoliated cells. It also refers to the slimy, sticky, viscous substance left behind by mucus-forming foods in the body after ingestion. The word “pus” is from late 14c. Latin “pus” (related to puter [putrid] “rotten”), from Proto-Indo-European*pu- compared to Sanskrit. puyati “rots, stinks,” putih “stinking, foul.” Pus often refers to a thick white, yellowish, or greenish opaque liquid produced in infected tissue, consisting of dead white blood cells, bacteria, tissue debris, and serum. It also refers to the substance that dead animal flesh is chemically changed to after being consumed or while rotting in one’s digestive tract. The ingestion of meat and dairy products create pus residue in the body, while starchy and fatty foods are mucus-forming.

The word “mucusless,” or mucus-free, refers to foods that are not mucus-forming. Such foods digest without leaving behind a thick, viscous, slimy substance called mucus. These foods include all kinds of fat-free, and starchless, fruits and vegetables.

All foods that are pus/mucus-forming are acid-forming. The word “acid” is from the early 1600s meaning “of the taste of vinegar,” from French acide (16c.) or directly from Latin acidus “sour, sharp,” adjective of state from acere “to be sour,” from PIE root *ak- “sharp, pointed” (see acrid).In chemistry it refers to a class of substances whose aqueous solutions are characterized by a sour taste, the ability to turn blue litmus red, and the ability to react with bases and certain metals to form salts. From a mucusless perspective, pus and mucus-forming foods are understood to be “acid-forming” inside the human body. Such foods create an acidic internal environment that is detrimental to wellness.

The following is a list of pus, mucus, and acid-forming foods:

FLESH (PUS-FORMING)

  • Blood of Animals
  • Eggs (All Kinds)
  • Lard
  • Meat (Beef, Chicken, Horse, Dog, Mutton/Lamb, Turkey, Veal, Pork:
  • Bacon, Ham, Sausage, Gammon, Chitterlings, Pig Feet; Wild Game: Bison, Buffalo, Ostrich, Rabbit, Venison, etc.)
  • Margarine (Made with Animal Fat)

FISH (PUS-FORMING)

  • Crustacean (Crab, Crawfish, Lobster, Shrimp)
  • Fish (All Types)
  • Mollusks (Clam, Oysters, Mussels, Snail, etc.)
  • Roe (Caviar)
  • Salmon
  • Shell Fish

DAIRY PRODUCTS (PUS-FORMING)

  • Butter, Cow
  • Buttermilk
  • Cheese (All Kinds)
  • Cream
  • Crème fraîche
  • Kefir
  • Milk (All Animals and Kinds; Raw Organic, Skim, 1 or 2 %, etc.)
  • Yogurt

CEREALS (MODERATELY MUCUS-FORMING)

  • Barley
  • Breads (All Kinds; Barley, Black, Rye, White, Graham, Pumpernickel,
  • Zwieback, etc.)
  • Cereal Grains (All Kinds; Maize, Farina, Kamut, Millet,
  • Oats, Quinoa, Spelt, White Rice, Brown Rice, Whole or Refined Wheat, etc.)
  • Cornmeal
  • Pseudocereals (All Kinds; Amaranth, Buckwheat, Chia, Cockscomb, Kañiwa, Quinoa, etc.)
  • Pastas

BEANS (MODERATELY MUCUS-FORMING)

  • Beans (All Kinds and Forms; Black Beans, Black-eyed peas, Fava Beans, Butter Beans, Cannellini Beans, Chickpeas/Garbanzo Beans, Edamame, Great Northern Beans, Italian Beans, Kidney Beans, Lentils, Lima Beans, Mung Beans, Navy Beans, Pinto Beans, Soy Beans, Split Peas, String Beans (Green Beans), White Beans, etc.)

NUTS AND SEEDS (MUCUS-FORMING)

  • Nuts (All Kinds; Acorns, Almonds, Brazil Nuts, Cashews, Chestnuts, Hazelnuts, Peanuts, Pecans, Pistachios’, Walnuts, etc.)
  • Seeds (All Kinds; Sunflower, Pumpkin, Hemp, Sesame, etc.)

PROCESSED FOODS (PUS AND/OR VERY MUCUS-FORMING)

  • Dried Convenience Foods
  • Fast Foods
  • Frozen Convenience Foods
  • Packaged Convenience Foods
  • Processed Meat

CONFECTIONERIES/CANDY/SWEETS (PUS AND/OR VERY MUCUS-FORMING)

  • Baked Goods (All kinds including pies, cakes, pastries, etc.)
  • Candy (All Types; Bars, Caramels, Chocolate, Fudge, Jelly candies, Rock
  • Candy, Taffy
  • Gelatin (Jello)
  • Ice Cream (Dairy and Non-Dairy)
  • Marshmallow

ACIDIC, FERMENTED, OR DISTILLED DRINKS/SYRUPS (ACID-FORMING STIMULANTS)

  • Alcoholic Beverages (All Kinds; Ale, Beer, Brandy, Champagne, Hard
  • Cider, Liqueur, Mead, Porter, Rum, Sake/Rice Wine, Gin, Herbal Wine, Lager, Fruit Wine, Vodka Whisky, Tequila, etc.)
  • Syrups (Brown Rice, Barley Malt, Chocolate, Corn, Artificially Flavored)
  • Cocoa
  • Coffee
  • Kombucha Tea
  • Soft Drink (Soda Pop)
  • Tea (All Kinds from the Theaceae family)
  • Vinegar (White, Apple Cider)
  • Old-fashioned Root Beer

FERMENTED FOODS AND SAUCES (ACID-FORMING STIMULANTS)

  • Fish Sauce
  • Fermented Vegetables (All; Kimchi/cabbage and other veggies, Olives
  • Pickles/cucumbers. Sauerkraut/cabbage, etc.)
  • Miso
  • Sauces with Vinegar (Hot Sauce, Ketchup, Mustard, Mayonnaise, Relish,
  • Tartar, Barbecue, Salad Dressings, Salsa, etc.)
  • Soy Sauce

VEGETARIAN/VEGAN PROCESSED FOODS (MODERATELY MUCUS FORMING)

  • Chips (corn, potato, plantain, etc.)
  • Frozen Vegan Breakfast Foods (waffels, etc.)
  • Hummus (processed chickpeas)
  • Lab Grown Animal Tissue
  • Margarine
  • Nutritional Yeast
  • Pasta (egg-free)
  • Pasteurized 100% Fruit Juice (potentially acid-forming)
  • Plant milks (grains, nuts, seeds, and legumes including soy, rice, etc.)
  • Plant-based butter (nuts, seeds, and legumes including soy, peanut, etc.)
  • Plant-based creamers
  • Soy Lecithin (food additive)
  • Tempeh
  • Texturized Vegetable Protein (‘mock’ meats including soy, etc.)
  • Tofu
  • Vegan Baked Goods
  • Vegan Confections (All Types; Chocolates, Ice Cream, etc.)
  • Vegan Cheese Substitutes
  • Vegan Mayonnaise
  • Vegan Whipped Cream
  • Yogurts (Plant-based)

OILS (FATTY AND MILDLY MUCUS FORMING)

  • Oil (All types; Avocado Oil, Chia Seed, Coconut, Corn, Cotton Seed, Cotton Seed, Flax Seed, Grape Seed, Hemp Seed, Nut Oils, Olive, Palm, Peanut, Quinoa, Rapeseed (Including Canola), Safflower, Soybean etc.)

SALTS AND SPICES (STIMULANTS/POTENTIALLY ACID-FORMING)

  • Black Peppercorns
  • Cayenne Pepper
  • Chili Powder
  • Cream of Tarter
  • Curry Powder
  • Nutmeg
  • Paprika
  • Pepper
  • Salt (Celery, Crystal, Iodized, Sea)
  • Vanilla Extract

STARCHY OR FATTY VEGETABLES AND FRUITS (SLIGHTLY MUCUS-FORMING)

  • Artichoke
  • Avocados
  • Cassava
  • Cauliflower
  • Coconut Meat
  • Corn
  • Durian
  • Fungus (Mushrooms)
  • Green Peas
  • Olives
  • Parsnips
  • Peas (Raw)
  • Plantain
  • Plantains
  • Pumpkins
  • Raw or Baked White Potatoes
  • Raw Squashes (Winter, Acorn, Butternut, etc.)
  • Raw Sweet Potatoes
  • Rutabaga
  • Turnip
  • Unripe Banana

What are Deceptive Mucus-Formers?

Here is a list of foods that many people do not realize create mucus:

  • Rice (great for creating glue to bind books, bad for the transition to a mucus-free diet)
  • Avocados (fatty item that may be used on the transition, but are highly addictive. Although technically a fruit, if used it is best to combine them with a mucus-free combination salad or vegetables to aid elimination. However, it is recommended to stay away from them if you are not already stuck to them.)
  • Nuts (Mucus-forming, but may be used on the transition. It is best to eat with dried fruits like raisins to aid with elimination.)
  • Plantains (Starchy)
  • Tofu (Slimy and mucus-forming.)
  • Un-ripened fruits like green bananas (the riper the fruit you eat the better).
  • Corn (It does not eliminate well. When cooked corn or corn chips are eating it becomes mushy and slimy in the intestines.)
  • Corn chips (Some people use them on the transition, but they are very addictive and do not eliminate well)
  • Beans (They are starchy and mucus-forming. But, they may be used sparingly on the transition within close proximity to green-leafy salads)
  • Starchy Vegetables (Some vegetalbes are starchy and mucus-forming in raw or cooked forms, such as white potatoes. But, many other vegetables, such as sweet potatoes, become almost mucus-free (starchless) after proper cooking.

The Transition Diet

It is very important that people learn how to transition from the most harmful mucus-forming foods to the ones that leave behind the least amount of waste. To learn more about this transitional process, check out Arnold Ehret’s Mucusless Diet Healing System: Annotated, Revised, and Edited by Prof. Spira.



Source by P. Spira

The Best Food to Feed a Bearded Dragon

Bearded dragons make wonderful pets. They are active during the day, and when adult are large enough to be allowed to roam around the house for limited periods (that is, until they start getting cold) without any fears of them disappearing in small hiding places – obviously they need to be supervised at all times. They also have the advantage of almost being born tame and are happy to sit on their owner and will put up with a cuddle.

They are attractive and have great personalities, and make excellent pets for people who are allergic to fur and cannot have any of the more common warm blooded pets. In captivity with the correct husbandry they should live for up to 10 years or even more. The oldest I’m currently aware of is 12. To reach their potential live span they need to be fed the correct foods.

I am often contacted by people who would like to own a bearded dragon, and who want to know if there is any alternative to feeding them live food. The answer is a very definite NO. Although many pet shops stock dried food which is supposed to be for bearded dragons, I have never heard of one that actually will eat this. I’ve tried to feed it to mine but I think they would rather starve!

The amount and type of live food they need changes as they grow from hatchling to adult. When first hatched they are almost totally carnivorous. When adult they are 80% vegetarian. At all stages of their lives they should have the correct balance of vegetables/fruit and live food.

When a juvenile is purchased and brought home from the breeder or pet shop it is important to always offer finely chopped vegetables/fruit. The rule of thumb when feeding bearded dragons is to make sure no food offered is larger than the gap between their eyes. This goes for the size of live food offered, as well as the green stuff. If a juvenile has been properly fed from hatching it will be used to always have a bowl of veg in its enclosure, which it will peck at if there’s nothing better on offer. Juvenile bearded dragons are often similar to human toddlers – seemingly allergic to anything green! But if they’ve been used to it they’ll often continue to munch on salad and vegetables throughout their growing period. Some beardies refuse to touch vegetables – some (including mine!) have been known never to eat it when their owners are watching as if by pretending they are starving they’ll be offered something more tasty. But eventually they all succumb and eat it and, when adult, it will be their staple diet.

If you have a juvenile who won’t touch the stuff, don’t worry. He’ll get there in time, and though it’s disappointing to spend your time chopping food that’s not eaten, you must persevere. It’s best to try and variety of different vegetables and fruit – some beardies like some things, others don’t. Cabbage, mixed salad leaves, curly kale, peppers, sweet potato, grapes, apples, carrots are all foods which might appeal to a beardie. Experiment with items that you eat and see what yours likes.

Bearded dragons should never be fed avocado, and avoid items with a high moisture content such as iceburg lettuce, cucumber or tomatoes which will cause diarrhoea.

These reptiles have an astonishing rate of growth – they grow 4000 times in size from hatching to adult, and should reach full size between 12 and 18 months. To support this tremendous growth rate they have to have copious amounts of protein which can only be supplied by a main diet of live food. When deciding whether this is the pet for you, you need to factor in the cost of their food. During their first year of live they cost as much as a cat and some dogs to feed. There is also the problem of obtaining live food – but if you don’t live near a suitably stocked pet shop mail order is very efficient, and you can set up a regular order with most online suppliers.

The basic live food diet is crickets. These come in two types – brown, and black. Black are supposedly silent, but you’ll still get the odd one that will chirp all night. Both are nutritious. Crickets, as other insects, come in various sizes called instars. As a cricket grows it sheds its skin. First instar crickets are the smallest, and then they increase in size through various sheds until they reach adult size. Don’t feed crickets which are too big for your bearded dragon (remember the gap between the eyes rule), but conversely, if you try and offer crickets that are too small he might not be interested in them.

All live food should be gut fed – this simply means feeding them the same vegetables that you are offering your beardie. Hence even if he isn’t keen on vegetables, he’ll be getting the goodness by eating the crickets.

When growing rapidly they should be fed live food 3 times a day up until the age of about 4 months – as many as they can eat in a 10 minute session each time. This can be reduced to 2 feeds, and then to 1 when the beardie is a good size – around 6 to 8 months. It is difficult to give any definite ages as all bearded dragons grow at different rates. As they are such voracious eaters crickets are recommended as they are the cheapest to buy.

Bearded dragons need calcium supplement – daily until they are adult, and then about weekly thereafter. Calcium powder is sprinkled on their food. Without extra calcium they are likely to develop Metabolic Bone Disease (MBD) which causes deformities in their bone growth, and is often fatal. Prevention is far better than trying to cure it.

It is perfectly possible to feed crickets and dust them with calcium powder without having to touch them by using a Cricket Keeper. You empty the crickets from the tub they arrive in into the keeper, and put vegetables and water into it. Pots of water are not recommended as the crickets are likely to drown in it, instead you can buy Bug Gel, or simply put in cotton wool balls soaked in water. Cricket Keepers have four black tubes. The crickets go up the tubes as they like being in the dark. When it’s feeding time you simply lift out one of the tubes, spinkle some calcium supplement down the tube, put something over the top and shake vigorously. This coats the crickets evenly with calcium powder, and also slightly stuns them which makes them slower and easier for the beardie to catch. You can also slow down crickets by putting them in the fridge for a few minutes before feeding. Most beardies can catch them anyway, but some have difficulty at first, so slower moving crickets can be beneficial.

As beardies grow they can move on to locusts or roaches. A roach colony can be kept at home, and so you can breed your own live food and make feeding much cheaper though not everyone wants to do this. Locusts are much more tasty to a bearded dragon, and also more expensive to buy. If you start feeding these too early you may find he won’t go back to eating crickets, and hence it will be far more expensive. For that reason I recommend staying with crickets as long as possible. As adults they will only need livefood two or three times a week. Once they are fully grown too much protein will overload their internal organs so if you overfeed you will be killing them with kindness.

Meal worms should not be given to bearded dragons. They do like them, but their skins are high in chitin which is hard to digest, and they are not as nutritious as crickets or locusts. Morio worms are a good substitute, but I’d still stick with crickets as a staple diet. Silk worms can also be fed daily, but again are more expensive. Wax worms are only to be given as a treat as they are very rich. They do love them in the way we like chocolate!

Remember, feeding your bearded dragon the correct food for each stage of its life is important, but equally so is having your vivarium set up correctly. The basking temperature should be right as it helps them digest their food properly, and a strong UVB light is necessary so they get sufficient vitamins.

Fed correctly and kept in the right conditions, your bearded dragon should live to a ripe old age and be your companion for many years to come.



Source by Trish Haill

Caribbean Food – A Little History

The Arawak, Carib, and Taino Indians were the first inhabitants of the Caribbean islands. These first inhabitants occupied the present day islands of British Virgin Islands, Cuba, Dominica, Grenada, Haiti, Trinidad, and Jamaica. Their daily diet consisted of vegetables and fruits such as papaw, yams, guavas, and cassava. The Taino started the process of cooking meat and fish in large clay pots.

The Arawaks are the first people known to make a grate of thin green wood strips on which they slowly cooked meat, allowing it to be enhanced by the flavor of the wood. This grate was called a barbacoa, and the word we know today as barbeque is taken from this early Indian cooking method.

The Carib Indians added more spice to their food with hot pepper sauces, and also added lemon and lime juice to their meat and fish recipes. The Caribs are said to have made the first pepper pot stew. No recipes exist since every time the Indians made the dish, they would always add new ingredients. The Carib had a big impact on early Caribbean history, and the Caribbean sea was named after this tribe.

Then the Caribbean became a crossroads for the world . . .

Once the Europeans brought Africans slaves into the region, the slaves diet consisted mostly of food the slave owners did not want to eat. So the slaves had to be inventive, and they blended their traditional African foods with staples found on the islands. The Africans introduced okra, callaloo, fish cakes, saltfish, ackee, pudding and souse, mangos, and the list goes on.

Most present day Caribbean island locals eat a present diet that is reflective of the main ingredients of original early African dishes, and includes cassava, sweet potatoes, yams, plantains, bananas and corn meal.

African men were hunters in their homeland, and often away from home for long periods of time. They would cook spicy pork over hot coals, and this tradition was refined by the early slaves in Jamaica. The technique is known today as “jerk” cooking , and the secret involves a slow meat cooking process. Jamaica is famous for jerk chicken and pork, and you’ll find jerk all over the island.

After slavery was abolished, the Europeans went to India and China for labor, and more cooking styles were introduced. Much of the Indian cooking culture remains alive and well in the Caribbean of today with the introduction of curried meats and curry powder. Indians call it kari podi, and we have come to know this pungent flavor as curry.

The Chinese introduced rice, which is always a staple in home cooked island meals. The Chinese also introduced mustard, and the early Portuguese sailors introduced the popular codfish.

Most visitors to the Caribbean have no idea that the fruit trees and fruits so familiar to the islands were introduced by the early Spanish explorers. The fruit trees and fruits brought from Spain include orange, lime, ginger, plantains, figs, date palms, sugar cane, grapes, tamarinds and coconuts.

Even the Polynesian islands play an important role in Caribbean cooking. Most of us remember the movie “Mutiny on the Bounty”, but do not know that particular ship carried breadfruit, which was loaded on board from the islands of Tahiti and Timor. In the movie the crew took over the ship, forced the captain into a small boat to fend on his own, and they threw the breadfruit, which they considered “strange fruit” overboard. Another ship was more successful in bringing breadfruit from Polynesia to Jamaica and the St Vincent and the Grenadines. Breadfruit is a staple diet in the current day Caribbean

America is responsible for introducing beans, corn, squash, potatoes, tomatoes, and chili pepper to the Caribbean. In fact these particular foods had never been seen in Asia, Europe or Africa, so America actually introduced these foods the rest of the world via the Caribbean.

So it’s no wonder Caribbean cooking is so rich and creative with the flavors of Africa, India, and China, along with Spanish, Danish, Portuguese, French and British influences. Food served in the Caribbean islands have been influenced by the cultures of the world, but each island adds its own special flavor and cooking technique.



Source by Linda Thompkins

Preserving Food Using Citric Acid

Nowadays, everyone is trying to lose weight. A common complaint is that it is too expensive to keep fruits and vegetables at your house. The shelf life is so short that the product often goes bad before you get a chance to eat it. Then you have to throw it away and buy new stuff, but it’s discouraging and can often feel like throwing away money. Most people just head to the junk food aisle and settle on unhealthy snacks that promote weight gain and heart problems instead of learning ways to preserve the healthy, fresh food.

So how can you preserve those ‘farmers market’ foods so that you can keep them on hand for a healthy lifestyle? One popular method is ‘canning’. Canning food is a great way to keep your products for a long time, neatly organized in your food cabinet. There are two ways to can: The boiling water method and the pressure canning method. Both are safe, and the method used will depend on what food you’re canning. Low acid foods can be preserved by pressure cooking because of their pH levels (under 4.6). Higher acid foods (about 4.6), need to be preserved using the boiling water method. Here’s where it gets tricky. If you have a food that is close to a 4.6 pH level, you will need to add acid to it. The reason high acid foods can be preserved simply by using the boiling water method, is because they have enough acid so that Clostridium botulinum spores can not grow their harmful, often deadly, toxin. Foods like tomato and figs need extra acid so that the shelf life can sustain an environment without harmful growth on the food.

I’ve found citric acid to be the best additive to prevent bacteria growth, both in canning and simple preservation of fruits, vegetables and other foods. Whether or not you prefer to can is irrelevant. That is just one of the ways to keep your food fresher, for longer. If you are just looking to add days to the shelf life of your fruits or vegetables, you can add the citric acid directly, not needing any special type of processing or cans to keep the food fresh.

Many stores and websites sell citric acid to the average consumer. Oftentimes it is packaged under the name ‘sour salt’. It can come packaged looking like a spice in a shake container, or by the bag. Some companies sell it by the pound, so you can get the biggest bang for your buck. Buying by the pound will save you money and allow you to use it for various things. Do your research and you will find citric acid has multiple benefits, far beyond food preservation.



Source by Danny Pellegrino