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

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.

Learn More

Allianz SE A.M. Best # 085014
For ratings and other financial strength information visit www.ambest.com.

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

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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:


  • 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)


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


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


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


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


  • 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


  • 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


  • 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


  • 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)


  • 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.)


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


  • 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

Away From The Herd: As Kurdistan Reaches ForIndependence

The Kurds right here happen to be fighting with each other Isis everyone recognizes that. Just about all of us happen to be at least peripherally informed that the bold Peshmerga (Kurdish militia) contain showed an efficient make against the Islamists, and we perk them on. What we do comprehend is normally that as they challenge the world’s hottest bogeyman, the Kurds happen to be as well all together hurting from another variety of turmoil.

Typically the Iraqi Kurds will be nomadic pastoralists. They’ve herded sheep since biblical instances, leading their flocks from the mountain range to the lowlands and back again. The enthusiasm they think for their terrain is grounded in this pastoral custom. It’s an odd irony, in that case, that as their fantasy of an independent express will grow near becoming realized, their method of existence is perishing in the life.

External Erbil, you can check out the two natures of Kurdistan, classic and modern day, existing area by area. My lead, Reb, and I check out as a herder in a dark colored leather jacket network marketing lead his sheep behind two hidden males with guns regenerating on sandbags. The terrain can be speckled with refineries, and every thus typically spires of fire structure up into the heavens, silhouetting the military against the isolated town, with its skeletal half constructed concrete floor properties ornamented by crowds of cranes.

Away Leaf

It was Saddam who commenced adjusting the get older previous Kurdish identity. He and his cousin, Chemical substance Ali, taken out a powerful advertising campaign, codenamed Al Anfal gassing civilians and razing Kurdish settlements. Reb and I pass many shattered villages, nonetheless only loads of rubble.

The terrain, once filled with pets or animals grazing, was desperately ruined by Saddam. During the 1980 88 Iran Iraq warfare, he demolished the forest so the Peshmerga couldn’t conceal from the Iraqi army. Today there will be just a little, recently selected and planted Pinus radiata forest on the mountain tops. ‘Hussein likewise place mines along the Iran Iraq boundary; another hurdle for herders,’ Reb says.

And the territory continued poisoned from the chemical compounds for various years.

Away Board

Pursuing the 1991 Gulf of mexico Struggle, Kurds had been obligated to give back to metropolis to seem for do the job; this was another setback to the country.

Quickly many made a decision they had been better off in this article. ‘There include been several KRG [Kurdistan Regional Federal] initiatives to motivate persons to return, striving to induce agriculture and pastoralism,’ Reb says.

Nothing at all features performed, and of study course, it’s the locations today where Kurds wish to live. There happen to be Isis car bombs in Erbil, but as well house showrooms and browsing zones. In a beach of new builds, one cultural construction stands the 8,000 year old, Unesco restored citadel.


Electromagnetic Charges in Food!

“Taking in foods that take away more energy than they provide will lower Your bodies ability to deal with the natural processes of Digestion, assimilation and elimination.”

Our bodies operate on a subtle electromagnetic current. Nerve signals are in fact electrical charges-your brain, heart, and all organs emit and create a Field of electrical current.

Your body’s cells communicate with each other with pulses of Electricity. When we eat food our body breaks down the food particles into there Smallest size (COLLOIDS). A colloid is the smallest possible form of nutrient particle (generally – The size ranges from .01 to .00001 of a micron in diameter).

Then these nutrient particles are then carried to our cells through an Electrical charge. When you are choosing something to eat for high Energy, remember foods like fast foods, processed foods have low energy Frequencies, we are not providing the body with the electrical energy it Needs. By doing this we are requiring our body to exhaust electrical nerve Energy To run the digestive system to break down the food in your body.

This Basically means that the food that we are eating actually is taking more Energy than it is giving.

(The energy and foods we consume is measured In Megahertz, MHz)

Megahertz is a technical name for the electrical frequency charge Around Food. The foods we eat must be living and energetically – alive foods that Carry the proper nutrients to our cells and our body. If not we will become tired and sick.

Your probably asking yourself what percentage of energy (MHz) do I need in my food to become and stay healthy.

The megahertz charge range from 0 to 250 plus of MHz. Here are some Examples of the foods that we eat and the energy they provide.

Canned foods are the worst with 0 MHz, chocolate cake 1-3 MHz, Kentucky Fried chicken-3, Big Mac-5, vitamin/mineral supp 10 to 30, raw almonds 40 To 50, fruits-60 to 70,green vegetables 70 to 90. So if you want your body to be full of vibrancy and high electromagnetic Energy, (which will result in your body being able to properly Function, not to mention helping our bodies aging process as well) which foods will you try to eat?

Eat live and water enriched foods instead of processed foods. If anyone is interested in learning more about your bodies own Electromagnetic energy there is a good book called “Sick And Tired”, The Author’s Name is Dr. Robert Young. I met him in Hawaii When I was at a Tony Robbins seminar.

Source by James Spicer