In order Beef Not Losing nutritional

When shopping weekly, usually you will buy some groceries at a time to be stocked. Maybe one beef, because storage is fairly easy. You enter into the freezer and the meat was preserved for days. When in fact this method is not effective enough to keep the meat.

Meat will indeed be kept in the freezer, but improper storage method will make the meat loses more nutrients. Here are some tips to keep fresh beef that is not a lot of wasted nutrients.

1. If the meat is not cooked immediately, should be stored in the refrigerator in the coldest part (not the freezer) or chiller. Keep the temperature between 1-5 degrees Celsius so that bacteria does not grow and the decaying flesh.
2. If the meat is dirty, you should not be washed with water. You simply clean the meat by hand or cut the dirty part. Wash meat will only add to the number of bacteria (which exist in tap water) to the surface of the meat. This will speed up the decomposition process and shorten the shelf life of meat.
3. Before storing meat, you should put in a container, then cover tightly with plastic airtight.
4. Keep the meat in a separate container, do not mix raw meat with meat that has been processed or cooked.
5. If you have a large supply of meat, meat store reams. Always put raw meat just one layer only.
6. Let’s not keep the meat intact. Store in small pieces.
7. If all this is done properly, then the meat can last more than three days.

Exercise and Fitness Solutions

Exercise and fitness are like the two sides of the same coin. We can very well say that they are one and the same. You cannot achieve fitness without intense physical exercises, because they make the main condition for an excellent body shape and health. The exercise and fitness level vary depending on your goals, your physical condition and several other factors like age, chronic disease, diet, rest, state of mind and hydration.

The human body is a very complex machine and in vain will you work the muscles unless you take care of what you eat, how you eat, what you think and how you function in general lines. People have grown used to abusing their bodies in so many ways without even knowing it. Junk food, smoking, alcohol, drugs, lack of sleep, and still, we keep functioning. Therefore, the approach to exercise and fitness should start with the close analysis of personal lifestyle, so that you may understand how to maximize your physical activity level, in order to achieve goals.

People usually start looking for exercise and fitness solutions when they put on too much weight or when they try to improve self-esteem. Motivation and the reason that makes one take up exercise and fitness could be very important for the success of any plan. Chasing good looks could prove unsubstantial on the long run if you miss the deeper purpose of a balanced activity level. Grow your muscles as nicely as you like, but do it in full knowledge of the process. Don’t feed yourself on steroids and powders and get pumped up. That is the approach I strongly advise against!

Be natural in the exercise and fitness approach, and together with a stronger body, you will develop self-awareness. Once you learn the basic principles of healthy nutrition, you will read the product labels every time you go shopping at the supermarket, and you will make the most advantageous choice when it comes to quality. Good nutrition is the main foundation for healthy physical activity and real fitness.

Rest well every night because the human body needs around 8 hours of sleep per day to recover fully. This will help you to have enough energy to train at the gym, and you’ll feel a lot better at work and in all activities that you handle. We could very well say that exercise and fitness should become a lifestyle for anyone trying to improve existence.

Gourmet Coffee Habit Costing Consumers as Much as $1,500 Yearly

Gourmet coffee consumers rarely consider the cost of their
daily coffee in terms of the expense to brew premium whole
bean coffee at home (50 cents to 75 cents) with prices of
a pound of gourmet coffee beans versus a two or three cup
a day ($4.50 to $6.00) coffee drinking habit when purchased
at premium coffee houses. A recent Washington Post article
discussed Seattle law students spending money from their
student loans for Starbucks coffee across the street from
the Seattle University School of Law.

Erika Lim, director of career services at the law school has
launched a campaign to reduce coffee consumption by students
attending the university on student loan money. She points
out that students are spending education loans on luxuries
like latte instead of necessities like a loaf of bread. That
borrowed money takes years to repay and many students don’t
do the math to see that study time with 2-3 cups of coffee
at Starbucks over 4 years can cost them significant sums –
as much as $4500 in principle, interest and fees on their
student loan – over the course of their education. An
online calculator has been posted for those interested in
calculating their caffeine expenses at:
http://www.hughchou.org/calc/coffee.cgi

Gourmet Coffee drinkers have become accustomed to paying $2
or more per cup for fresh brewed coffees at Premium coffee
houses – and many sources are predicting those prices may
increase to as much as $4 per cup soon due to expected
increases in green coffee prices. But smart gourmet coffee
consumers have long known that premium coffee brewed at home
costs just 12 cents or so per cup, depending on preferences
for coffee strength.

Many coffee producers recommend starting with 1 tablespoon
of fresh ground gourmet coffee beans per standard 6 ounce
cup of water. Starbucks recommends double that amount for
stronger coffees at 2 tablespoons per 6 ounce cup. A pound
of gourmet coffee (that is 16 Ounces or 1 Lb.) divided
by 1 1/2 Ounces comes to roughly 10 pots of 10 cups
(6 Ounce cups) equaling 100 cups for the cost of one pound
of gourmet coffee beans. At the average of 1.5 tablespoons
per 6 ounce cup and average size of 12 ounce coffee mug,
you can expect 50 cups of home brewed coffee per pound of
gourmet beans!

Prices of premium gourmet coffee beans range between $10
and $18 per pound, making a cup of home-brewed gourmet
coffee, made fresh to your liking, cost only between .10
cents and .25 cents per cup or between $1.00 and $2.00 per
pot of coffee! Even the rarest and most expensive coffee
sold, the exotic Kopi Luwak, at $175 per pound, is still
less than $1.75 per 6 ounce cup when brewed at home! So
if you have expensive tastes and want a 12 ounce mug of
the rarest and most expensive coffee on the planet, you
still need only pay what some premium coffee houses charge
for a latte ($3.50) for that rare privilege.

When consumers learn that they can purchase gourmet whole
bean coffee for between $10 to $18 per pound, then fresh
grind and brew at home for significantly less than gourmet
coffee companies charge, many see home brewing premium
gourmet coffee as luxurious treat. Purchasing a thermos
or a large travel mug to take coffee with them from home
makes drinking rich, fresh roasted coffee a possibility
for about one-seventh the cost of buying that coffee from
expensive and crowded coffee shops.

Many so-called premium coffee houses keep their coffee
heated on warmers after brewing, but this practice causes
the flavor to turn bitter after less than an hour of
warming. It is actually more likely you will get a rich
flavorful cup of coffee from an insulated thermos or
insulated type pump containers. Reheating coffee can
destroy the flavor of good gourmet coffee – just as quickly
as extensive warming.

Coffee purists prefer to make individual cups with a coffee
press, fresh grinding beans for each cup and drinking the
entire amount brewed before it turns cold to get the maximum
enjoyment from their beans. Microwave a good cup of coffee
that has gone cold and you’ll see how much better it is
freshly brewed. Using good clean, fresh water is essential
since coffee is 99% water and bad tasting tap water can
quickly ruin even the best fresh ground beans.

You can enjoy great gourmet coffee more and pay less for the
privilege by starting with whole beans and grinding them
yourself with a $20 coffee grinder. Make only what you can
drink or carry with you in a nice thermos or travel mug
instead of reheating coffee later. Use good tasting water
and keep your brewing equipment clean to prevent the
rancid bitterness that can come from previous grounds in
crevices.

You can brew at home with fine gourmet coffee beans, fresh
ground and brewed in a French press coffee maker, carry a
fancy thermos of great coffee to work or school and enjoy
the best coffee available for far less money than you would
spend at crowded and expensive premium coffee house.

© Copyright 2005 http://www.TastesofTheWorld.net

Fitness Travel

Do you always feel fifteen pounds heavier after coming back from vacation? All that eating out and indulging can pack on a few pounds. Whether you are worried about packing on the pounds while traveling, already have a few to lose or just simply love exercising and would like to tone up; consider trying a fitness vacation. It is one of the hottest new trends in travel, not only do you get to get away, which in itself feels good, but you also get to lose weight and get fitter. There are plenty of fitness friendly travel options, but here are just a few of the many fitness vacations out there. Continue reading

Bill’s Candles

If you are looking to purchase beautiful looking homemade candles, but you aren’t interested in the candle making process yourself, turn to Bill’s Candles. They offer an array of quality candles that you will love. This company started in 1999 after beginning to reprocess candles bought on the market. The candles were reprocessed because the scent had already disappeared. By melting the leftover wax, adding a fragrance, and pouring into a container, new candles were had that held their scent for a very long time.

 

From there, experimenting with various types of candle waxes and molds lead to the invention of Bill’s Candles. The candles you purchase are the result of many labor intense hours. Some of the experiments worked well while others were complete disasters. Finally, recipes for the perfect candles were done and written down.

 

Customers are very happy with the candles they receive from Bill’s Candle. They love that the process is still one done by hand rather than in a factory. Bill also gives his personal guarantee that if you are not satisfied with any candle you can exchange it or get a full refund. The only requirement is that you return in before you have used 10% or more of the candle.

 

Bill’s Candles uses two types of wax. There is the vegetable candle blend and the soy wax. Please note soy wax is only available on the container candle line. Soy candles burn clean without producing smoke. They also burn for a great deal of time. The scent of a candle stays for an amazing length of time with soy candles. The vegetable candle blend is used for pillars and votives. It is American made and gives the candle a very lustrous color.

 

All of the candles offered from Bill’s Candles are hand poured. It is important that you allow at least two weeks for your order because there is no automated process here. What you get are top of the line candles that are 100% homemade. Customers can be assured there is no shortage of selection at Bill’s Candles.

 

This company offers container candles that come in an apothecary jar. Choose from a 10 ounce, 16 ounce, 22 ounce, or 26 ounce candle. You can also choose a classic mason jar container candle. The mason jars come in either a pint or half pint. The lids for the mason jars are gold with a flower design on top.

 

Pillar candles are a very popular type. Bill’s Candles offers a wide range of pillar candles to choose from. Traditional pillar candles can be purchased in most any size. They are available in round and square shapes. Dome top pillar candles add a bit of design to this classic candle. The arch motif has a ridge design in it as well as an arc shape at the top. The fluted spiral has ridges, giving this pillar a very unique design.

 

Round votives are available in the traditional size of 1 ½ x 1 ½. Once you have decided which types of candles you want to purchase, select the color and fragrance you want. There are 30 great colors and over 200 scents to choose from. You will find a full list of colors and scents posted online and in the Bill’s Candles catalog.

 

Bill’s candles offers a wonder variety of homemade candles for you to choose from. The quality is guaranteed. Bill takes great pride in his candle making techniques. Each candle is made with care and customer service in mind. If you are considering purchasing candles from Bill’s Candles as gifts, look at their online store. They offer unique gift baskets and gift sets to choose from. They will also work with the customer to make a customized gift set or basket to meet your needs. This is a small business that still enjoys the candle making process as opposed to manufacturing large quantities to make profits. The love Bill has for his candle making shows in his products and satisfaction guarantee.

Coffee Yesterday and Today

HOW about a cafezinho, freshly made and piping hot? For some, this custom is on the wane, but Brazilians still enjoy the fame of drinking coffee from early morning till late at night.

Inflated cost of coffee has not caused a hurried switch to other drinks. In fact, one third of the world’s population still are coffee drinkers. For instance, every year the Belgians drink 149 liters (39 gallons) of coffee, compared with only six liters (1.6 gallons) of tea. The average American drinks 10 cups of coffee to one of tea. In the Western world, only the British break the general rule by annually consuming six liters of coffee to 261 (69 gallons) of tea.

Brazil holds the title as the world’s largest producer and exporter of coffee. In the first four months of 1977, receipts for exports of this “brown gold” reached the staggering total of $1,000,000,000 for 4.5 million bags, an all-time record.

However, coffee is not at all native to Brazil. Would you like to know how the use of this almost universal drink developed, where it originated, and how it got to Brazil?

Origin and Use

The word “coffee” is derived from the Arabic qahwah, meaning strength, and came to us through the Turkish kahveh. Coffee’s early discovery is shrouded in legend. One story tells about Kaldi, a young Arabian goatherd who noticed his goats’ frolicsome antics after nibbling on the berries and leaves of a certain evergreen shrub. Moved by curiosity, he tried the mysterious little berries himself and was amazed at their exhilarating effect. Word spread and “coffee” was born.

Originally, coffee served as a solid food, then as a wine, later as a medicine and, last, as a common drink. As a medicine, it was and still is prescribed for the treatment of migraine headache, heart disease, chronic asthma and dropsy. (Immoderate use, however, may form excessive gastric acid, cause nervousness and speed up the heartbeat. The common “heartburn” is attributed to this.) As a food, the whole berries were crushed, fat was added and the mixture was put into round forms. Even today some African tribes “eat” coffee. Later on, the coffee berries yielded a kind of wine. Others made a drink by pouring boiling water over the dried shells. Still later, the seeds were dried and roasted, mixed with the shells and made into a beverage. Finally, someone ground the beans in a mortar, the forerunner of coffee grinders.

Coffee in Brazil

Although coffee probably originated in Ethiopia, the Arabs were first to cultivate it, in the fifteenth century. But their monopoly was short-lived. In 1610, the first coffee trees were planted in India. The Dutch began to study its cultivation in 1614. During 1720, French naval officer Gabriel Mathieu de Clieu left Paris for the Antilles, carrying with him some coffee seedlings. Only one survived and was taken to Martinique. From Dutch Guiana coffee spread through the Antilles to French Guiana, and from there Brazilian army officer Francisco de Melo Palheta introduced it to Brazil by way of Belém, doing so about 1727. During the early nineteenth century, coffee cultivation started in Campinas and other cities of São Paulo State, and soon reached other states, especially Paraná.

Nowadays, coffee plantations are planned with technical rigidity. Instead of sowing seeds in the field, seedlings are cultivated in shaded nurseries. About 40 days after planting, the coffee grain germinates. Its unmistakable appearance gave it the name “match stick.” After a year of careful treatment in the nursery, the seedlings are replanted outside.

Usually on hillsides, the seedlings are placed in curved rows to make mechanized field work easier and to prevent soil erosion. Four years after planting, the trees are ready for the first harvest. All the while, irrigation boosts growth and output up to 100 percent.

On the other hand, the coffee grower’s headache is his never-ending fight against insects and plant diseases, such as leaf rust and the coffee-bean borer. Rust is a fungus that attacks the leaves and may kill the tree. The coffee-bean borer is a worm that ruins the beans by eating small holes into them. Of course, there are effective fungicides and insecticides, but their constant use increases production cost.

Preparation of the Coffee Beans

On the plantation, coffee may be prepared by either a “wash” or a “dry” process. It is admitted that the wash process yields a fine quality product, since only ripe coffee berries are selected. But because of less work and lower cost, Brazilian coffee usually goes through the “dry” process.

First, all the berries, from green to dry, are shaken off the bush onto large canvas sheets. Then they are winnowed with special sieves. Next, the berries are rinsed in water canals next to the drying patios, in order to separate the ripe from the unripe and to eliminate impurities. Afterward, they are spread out in layers for drying in the open air and sun. They are turned over frequently so as to allow even drying. Eventually, the dry berries are stored in wood-lined deposits until further use.

The drying process, by the way, is of utmost importance to the final quality of the coffee. Some plantations, therefore, use wood-fired driers for more rapid drying, especially in rainy weather.

In other Latin-American countries and elsewhere, the “wash” process is customary, although it is more time-consuming and costly. First, a pulping machine squeezes the beans out of the skin. They fall into large tanks where they stay for about 24 hours, subject to light fermentation of the “honey,” as the surrounding jellylike substance is called. After fermentation, the “honey” is washed off in washing canals. Next, the coffee is laid out to dry in the sun, as in the “dry” process. Some growers make use of drying machines, perforated revolving drums, in which hot air circulates through the coffee. Finally, the coffee beans pass through hulling and polishing machines. And just as the best quality coffees are hand-picked, so the inspection of the berries after washing is done by hand.

Soon the last step is taken–packing the coffee in jute bags for shipment. The 60-kilogram (132-pound) bag, adopted by Brazil, is held world wide as the statistical unit. Bags are stacked in clean, well-aired warehouses. At last, the coffee is ready for sale.

Classification, Commercialization and Cost

The Instituto Brasileiro do Café (IBC: Brazilian Coffee Institute) supplies technical and economic aid to Brazilian coffee growers and controls the home and export trade. For classification, coffee is judged by its taste and aroma. No chemical test for quality has ever been possible. The senses of smell and taste are still the deciding factors. According to its source, preparation and drying, it is classified as strictly soft, soft (pleasant taste and mild), hard (acid or sharp taste) and rio (very hard type preferred in Rio de Janeiro). Other types are less important to the trade.

For the last 20 years coffee has brought about 50 percent of Brazil’s export receipts. Some 15,500,000 persons are employed in its cultivation and trade. But Camilo Calazans de Magalhães, president of the IBC, warned that 1978 will present an unheard-of situation in the history of the coffee trade. For the first time ever, it will depend entirely on the harvest, as any stocks of Brazilian coffee outside Brazil will be exhausted by then. Additionally, the IBC fears that the specter of problems with frost, insects and diseases may unleash new losses in the 1977/78 and 1978/79 harvests.

Very recently, a series of misfortunes befell some of the world’s large coffee producers, causing scarcity of the product, price increases–and a lot of speculation. It all began in July 1975. Brazil was hit by an exceptional cold spell, which destroyed almost half the plantations, or 200 to 300 million coffee trees. Next, in Colombia, a drought, followed by torrential rains, devastated their plantations. In Angola and Uganda, political unrest affected exports. And then an earthquake struck Guatemala. The “coffee crisis” was on!

While the reserves dropped, tension grew in trade circles. Brazilian coffee was first to go up in price, dragging behind it the Colombian coffea arabica, traditionally more expensive because of its superior quality. The African coffea robusta, usually less esteemed, followed the trend. To make things worse, Brazil imposed an export tax of $100 (U.S.) on each bag, which in April 1977 went up to $134 (U.S.) a bag.

Speculation amplified trade tension, as coffee is bought in advance. It is a veritable gamble. Traders and roasters foresee a “high” and buy up great quantities, which, however, are delivered only months later. The movement gathers speed and prices skyrocket. The IBC permits registering of export sales some months before delivery of the goods, provided the registry fee is paid within 48 hours. Consequently, exporters often “take the risk” of registering sales that, in reality, have not yet been effected. This enables them to favor their clients or take advantage of higher prices.

Despite the upward trend, Brazilians are not yet paying the high coffee prices others have to pay. The Brazilian government is protecting the local coffee roasters, and the price per kilogram (2.2 pounds) is to continue lower than abroad, it being $4.08 (U.S.) in July 1977. Nevertheless, statistics reveal that Brazilians are drinking less coffee. In 1976 the consumption was 3.5 kilograms (7.7 pounds) of ground coffee per person, whereas it was 5.7 kilograms (12.6 pounds) in 1970.

Producers seemed satisfied with the new price policy, since they get more money from the consumer. The coffee-plantation worker, too, is benefiting financially. To keep prices high, Brazil bought up large quantities of Central American and African coffees. Suddenly, however, Brazil’s exporters had to face the absence of international buyers. As an immediate reaction, prices abroad began to fall, and in July 1977, a sudden maneuver at the New York and London Exchanges slashed the price further, so that a 50-percent drop has been registered since the record prices three months earlier. Exporters are jittery. Buyers ask, Will Brazil reduce the price? What will be the future of coffee? Time will tell.

Meanwhile, Brazil’s Conselho Monetário Nacional approved a plan to revive and upgrade the nation’s coffee plantations by adding 150 million trees during 1977/78, bringing the total to 3,000,000,000 trees and an output of 28 million bags by 1980. So there is no fear of coffee going off the scene. Although this popular beverage now is more costly, yesterday’s enjoyment of coffee remains with us today.

Low-fat milk is also good for making bread

Bread is a variation of the cake that was not too difficult to make, and the ingredients were easily obtainable. Herman Ahmad, Baker PT ASA Food (manufacturer of bakery Pane del Giorno) reveals the main ingredient of bread making are only four types, namely wheat flour, water, salt, and yeast (yeast).

“This is the main ingredient. Yet in its development, there are other additives that are used to make it more tender and delicious. Example eggs, butter, and others-others,” said Herman, currently cooking demonstrations in Sentul, Bogor.

Other additives are also used to make bread to be more savory, tender, and delicious is milk. Basically milk with any formula, both liquid and powdered milk, can be used. But really notice when making dose milk. In addition, the milk of any kind either skim milk or full cream milk can also be used as you see fit.

Perhaps you think that milk is full cream milk the most appropriate to make bread, because it is more savory. The savory flavor of creamy milk is due to the high fat content in it. Then if skim milk is not good to make bread?

“It is often mistaken. Was true fat milk will make it more enjoyable. However use any kind of milk will have no effect because both are equally milk contains fat,” he added.

Skim milk that is lower in fat than full cream milk. However, this does not mean that skim milk does not make the bread so much more enjoyable.

“Do not forget that you also add the butter or margarine into the dough. Dough is formed between skim milk and butter will be the fat that makes it more delicious. So might as well use the full cream milk,” he said.

Besides as good with full cream milk, skim milk adding the batter can also make your own bread is healthier and safer for you who are on a diet.

Working Out for Extreme Fitness

Many people think about building muscles as abandoning life outside the gym and devoting hours in the gym like a monk in a monastery. Perhaps the only way to chisel the body into a hot muscular physique is by toiling hour by hour over the rusty iron day in, day out and year in, year out.
This need not be so. Although hard work is truly required, extreme fitness demands one to be a slave of the iron weights. Full-body work outs can make one progress and it easily fits in one’s schedule. This is very convenient if one is looking forward to achieving extreme fitness but finds it hard to hold on to a single work out routine.

Genuine full-body work outs done by athletes with an aim in mind makes for maximum muscle contraction using heavy weights, makes room for full recovery so one can actually grow and continue to train hard plus it also prevents burnout which is inevitable due to excess training.

So if one is ready for extreme fitness, here is all there is to know about full body work out:

Full-body work out is a time saver. The biggest plus about having the whole body trained all at once is probably having to go to the gym less frequently; perhaps around two to three times for every seven days would be enough.

Another advantage of working out the entire body all at once is that one need not spend two or more hours of strenuous exercise in the gym for every session; one only spends one hour in the gym for every session. So that’s just three to four hours per week in the gym right? With full-body work outs, it is all about the quality of exercise one does for session and not the quantity, nor even the amount of time you allot per session.

Full-body work out boosts the cardiovascular system for extreme fitness. One must allot two to four sets for every body part into the one hour session. Jam packed with exercising, each one hour session then gets the heart and the rest of the cardiovasular system pumping and up to speed in a flash.

Now feeling pumped up, next find out what rules does one have to follow when engaging in full-body work outs:

Training commences only once every two to three days. This is so easy isn’t it? What is great about this is that there is time spared during rest days so that one can indulge in a few cardio exercise sessions instead of depending on cardio execises one normally does at the end of each work out session which after all, are not at all very effective.

Heavy lifting is strongly advised. Contrary to popular belief, especially among athletes. It is not true that it is good to get trapped on training lightly than one actually could so as to conserve energy for the other body parts that will come later in the routine. What is true is that one cannot achieve optimal progress if one is not training heavy, no matter which program that person is doing.

One exercise only per muscle group. This is very easy to follow and is also important. Doing basic exercises which are also intense means you do not have to do another different exercise for that body part.

Keep work out short. Resistance training affects the natural homones of the body connected to muscle building. Intense exercising boosts the testosterone levels and long work outs increase those of catabolic cortisol. Sixty minutes of work out allows you to get the best of both worlds.

Now with this convenient and powerful work out regimen, one can now truly experience extreme fitness.

Buy Frozen Potatoes, Immediate Put in Cooler Box

After buying frozen potatoes in the supermarket, most of us would take for granted. There is one place that is able to maintain its freshness.

According Arroji, Key Account Manager USA-Indonesian Potato, put the frozen potatoes in containers at grocery bag will make the potatoes can be easily damaged. “Potatoes have odor absorbing properties. When the potato is placed in a plastic bag, what happens is contaminated potato plastic smell. Automated potatoes so damaged,” he told Okezone in SCBD, Jakarta, recently.

He added, with a put potatoes in the plastic packaging, disbursement process becomes faster. As a result, the potato has a lot of water content.

“If the location of your house not far from the supermarket, about 3 minutes the baseball problem and your plastic bags. But if much, I suggest you should bring cooler box or airtight container which has a cooling,” he explained.

Package frozen potato storage process should not go unnoticed. “Potatoes packaging must be placed in one place, not combined with other foods. Taken together, the potatoes will smell bad when eaten,” lugasnya.

According to him, the fries will not be maximum. “It was nothing, fries over dry, broken, and fried in a little longer because you basically frying water,” he concluded.