The culinary world is one fraught with pitfalls due in part to the ever-changing palate of the public. Moreover, it is the same public that also tends to be swayed by a pendulum of sorts when it comes to food trends, and right now, one of the most interesting trends is the rise of aged balsamic vinegar.

In passing, it is featured in quick cooking segments on television, and on occasion, it earns a little press because it is different than some traditional food flavorings. However, if you talk to true aficionados of aged balsamic vinegar, one begins to understand how many of our popular opinions about this product are simply misconceptions.

Aged balsamic vinegar is not acrid or bitter (the word ‘vinegar’ makes most people salivate immediately to help cleanse their palate). It is sweet & sumptuous, and it elevates foods to new levels of deliciousness. The process of making aged balsamic vinegar is labor-intensive & requires great attention to everything from choosing the right ingredients to how it is aged. In many respects, it’s best to think of it being very similar to the production and aging of a fine wine. But where wine can be paired with a meal to make it complete, good aged balsamic vinegar can transform a meal.

For those who are just now stepping into this exotic world of flavor, you may be wondering how best to use this elixir. Rather than scour the internet looking for just the right application, here are five new, unique ways to use this beautiful product:

Reductions – Chefs know that when you want to ‘amp’ up the flavor of a liquid, you can reduce it over heat so that it concentrates all of the flavor notes. This reduction all creates an even greater syrupy consistency.

Marinades – Adding a touch of aged balsamic can make a traditional marinade for any meat or fish have depth & complexity.

Palate Enhancement – Because of its high quality & specific flavor notes, even an aperitif/digestif approach is quite doable.

Soda Alternative – Combining a shot of aged balsamic with some soda water makes for a very unique alternative to soda or pop.

Desserts – Since you’re buying a top-quality product already, pair your aged balsamic with some top-tier vanilla ice cream. It’s a simple dessert that will pack a massive punch in flavor for you & your guests.

Now, it must be noted that foodies the world over will tell you that using true aged balsamic vinegar in any format where the flavor is either being cooked down, out, or amplified is akin to blasphemy. In their minds, there was no reason to improve on the flavor because the process, with a history dating back at least 1,000 years, has been perfected to impart all you need in terms of flavor. But when you’ve got such a great weapon in your culinary arsenal, why wouldn’t you want to shake things up a bit to get the most out of it?

It’s the ONE Element that doesn’t get the credit it deserves! Dive in for some amazing facts about this low-calorie libation…

If you count yourself among the health-conscious, you probably put in some exercise every day. Perhaps you also live on ‘health foods’, avoid smoking and never forget to brush your teeth. Top marks to you. But wait! Is there something that may be missing from your healthy routine? Do you remember to drink enough water?

Far too many of us don’t. In doing so, we unwittingly forego the wide-ranging benefits of one of the cheapest and most accessible aids to good health. Because water – just plain water – is what helps our bodies tick along smoothly, keeps our systems going and even relieves minor ailments.

Everybody knows that, without water, we’d die of thirst. But not many realize that water does much more than wet a dry mouth! That’s why we need around two to three liters (8-10 glasses) of fluid everyday. If you are currently getting by on a few sips here and there, you might wonder why such hefty amounts are needed. Here are some answers to some questions you might want to ask.

Q #1: I don’t feel very thirsty – why must I drink plenty of water?

Because water does more than quench your thirst. It works inside your body on a minute-to-minute basis. Water has a role to play in every vital function of the body.

We may be in the jet-age, but inside our body everything still works on “water-transport”! Vital supplies of food, oxygen and infection-fighting cells flow around the body through the blood, which is 83% water. Digesting food and absorbing it needs some water too, because digestive juices work better in a semi-fluid environment. Even breathing in and out needs moisture. In fact, it is possible to use up the equivalent of two glassfuls of water a day, just exhaling!

Again, many of the body ‘s waste products can be thrown out only if they are well-dissolved in water (as sweat and urine). If there is insufficient water to carry out this function, the body may retain toxins and end up being poisoned by its own waste products! Sounds far-fetched? Small proofs of this are not difficult to find. Forget to drink enough water and you may soon be suffering from constipation!

Water, when it leaves the body as sweat, is what keeps our body temperature constant even on the hottest summer day. Our body operates on delicate chemistry and it is water that maintains the internal balance. When every bodily process is using up water, imagine how vital it is to replace used-up fluids. A stray glassful can hardly do the job!

By and large, YES. Thirst is the body’s signal that the system is “running dry”. But natural signals would be wholly dependable only if we led a wholly natural life! The farm labourer drinks water by the jugful, because he works up a powerful thirst that is hard to ignore. The average city worker, on the other hand, ends up drinking far too little water, often less than he should. The reasons are many: Sedentary work, especially in an air-conditioned room, produces only a mild thirst that is easily ignored. Fear of water-borne diseases prevents city-dwellers from drinking water away from home. People are equally finicky about using public toilets. So they play it safe by drinking as little water as possible!

And then there are umpteen myths about the “ill-effects” of drinking water. Here are some that we’ve heard – do you believe in any of them? Frequent drinking of water causes a sore throat… Cold water makes people fat… Water interferes with digestion… Drinking water aggravates a case of vomiting and diarrhoea… People with coughs and colds should avoid drinking water… Drinking water before exercise gives you cramps in the stomach…

These beliefs have no scientific basis and some of them can prove downright dangerous, say doctors. With so many misconceptions floating around, it is not surprising that the thirst signal often goes unanswered, or only nominally satisfied. A few sips of water will take the edge off your thirst, but that little amount cannot meet your needs.

Q #3: What happens if you don’t drink enough water?

If you drink sufficient water occasionally, your body adjusts: it secretes less urine and otherwise manages to function normally. But those who habitually drink too little water may develop problems. Healthy kidneys keep the body’s water at a safe level, but operating with insufficient fluid puts them under a strain. When You drink insufficient water, that fluid is used up for vital functions, leaving little for other processes. For example, hydration of the skin or digestion may be hampered, resulting in problems like dry-looking skin or constipation.

A certain amount of water should pass through the kidneys every day, otherwise bacteria which should be flushed out of the kidneys, bladder and urethra will lodge there. This give rise to urinary tract infections, with symptoms of burning while urinating, backache and so on.

Certain common drugs (including painkillers and anti-inflammatory drugs) leave behind a residue in the kidneys, which must be washed out with plenty of water so that it does not accumulate and damage kidney tissue.

Insufficient water can also cause kidney stones in those predisposed to them. Regularly drinking plenty of water actually helps prevent kidney stones and infections. Provided the water is clean, of course.

In athletes and sportsperson, low fluid intake can contribute to muscle fatigue and poor performance. A lot of water is lost when you play and exercise. Interestingly enough, strenuous exercise temporarily depress your thirst, when in fact you should be replacing all that lost fluid!

So what it boils down to is simply this: While our body can ‘get by’ on insufficient water, it does no good to push it too hard!

Q #4: We consume so many other fluids… don’t they count?

Yes, they do. All the tea, coffee, juices, soups, milk, etc. that we drink do contribute to our fluid intake. And that’s precisely how most of us get by without actually drinking the large amounts of water we need. We derive some water even from solid food, especially fruits and vegetables. For example, Green beans are 89% water and lettuce 95% water! Incidentally even the adult human body holds 35 to 50 liters of water.

Q #5: Of other fluids do count, why is it important to drink plain water?

Water is not entirely replaceable, and has its own advantages. Unlike soft drinks, which are often used to quench thirst, plain water has no artificial colours, flavours or preservatives. (You don’t have to worry about BVO (Brominated Vegetable Oil), for instance!). Unlike, coffee or tea, it has no caffeine and no sugar to damage your teeth. And, compared to alcoholic drinks… well, water is guaranteed not to make a monster out of you! Before or after sport or exercise, water is the best drink to have. Very sweet drinks, which are considered energy-giving can draw out water from your muscles into the intestinal tract (instead of it being the other way round), causing internal dehydration which can result in cramps during exercise. Even for non-athletes, plain water is the best thirst-quencher. Why make your body handle all those extra substances when water serves the purpose?

Of course, when little solid food is being consumed (as during illness), other beverages are preferable because they can provide nutrition as well as fluid. But if you’re in normal health, drink as much as you like – it’s zero-fat and calorie-free!

Q #6: How much water does one need?

Needs vary, depending on your size, diet, activity and the climate you live in. In the hot climate, much water is lost through perspiration. And even more is lost by a person who has fever (due to faster breathing, sweating) and also by a person with vomiting and diarrhoea. A 60-kg, moderately active man would need about 10 glasses of fluid a day, ideally much of it water. Slightly more or less is okay. The colour of urine is good indicator – dark-coloured urine suggests that you may need more water. While this casual check is good enough for most, there are also categories of people for whom it is vital to consume plenty of water. This group includes those who have chronic chest congestion – smokers with emphysema, for instance, would benefit from keeping their system well-hydrated.

On the other hand, there are those who may be asked by their doctor not to drink too much water. A person with renal failure, congestive heart failure and some cases of liver failure may not be permitted to overload their system with water. This is either because the kidneys are not eliminating water efficiently or because the heart is not strong enough to pump too much fluid.

Q #7: Water and overweight… is there a connection?

It has become fashionable (among a certain set) to say, “I look fat only because I retain water.” If the body retains excess water instead of eliminating it through the kidneys (as do some women due to hormonal ups and downs), the person may feel slightly bloated and the scales may even show a slight gain in weight. But usually this is small and temporary. Water retention is not responsible for actual fat. So, trying to achieve weight loss via water loss is not desirable, not safe and not permanent An obese person may quickly lose one or two kilos of “water weight” by profusely sweating in a steam-bath or through violent exercise. Or diuretic drugs may step up kidney function and cause a rapid loss of water. Such drastic attempts might be useful only to jockeys and wrestlers who must show a certain weight at the time of weighting-in. But as a method of weight-control, they are worse than useless. The little weight lost by such methods come back as soon as you take in fluids. Athlete or not, trying to dehydrate the body is dangerous. To control water retention and its effects, it is better to cut down salt intake rather than water intake.

Important Facts:

• The human body can go 5 weeks without food.
• The human body can go without water for 5 days.
• The kidneys use 5 glasses of water daily.
• The human body loses 10 glasses of water daily.

 

In this article, we will talk about the benefits of pike caviar and its effect on health. Pike caviar is a product that is rich in protein, vitamins and has a lot of useful properties. This product can be useful to athletes, to people who are experiencing high physical and mental stress.

Speaking about the price, it is interesting that in the old days pike caviar was expensive, only the rich could buy it, so it was considered a royal delicacy. You can buy caviar in a jar, already cooked. But it is easy to prepare it at home.

To prepare it at home, this product from a chilled or fresh pike you need to clean from unnecessary films, put in a colander, rinse with boiling water. You need to add salt and mix. Put in a jar and cover with a layer of vegetable oil. Then you must store the caviar in the cold. This product is useful for those who have lowered hemoglobin. From it you can make excellent sandwiches and snacks.

This caviar is the pike’s eggs that have high biological value. Its taste and nutritional qualities make it possible to refer it to a better kind of caviar. The value of this caviar is the same as red and black, thanks to its useful properties and taste. It has a balanced composition, so it is used to solve many health problems. It contains protein, vitamin A, E, B 9, fatty acids, amino acids and macro-elements easily digestible by the human body: potassium, phosphorus, calcium and iodine. The use of pike caviar positively affects the condition of the skin, thanks to the presence of protein in it. This product is also effective in reducing immunity, which helps to avoid catarrhal diseases. Thanks to regular consumption of pike caviar, it is possible to normalize blood pressure and increase the hemoglobin content in the blood. It is the source of iodine, which helps keep the thyroid healthy.

Vitamin D, contained in this product, takes part in the development of bones. To prevent rickets, it is recommended that this product has to be eaten by children from the age of three. Such caviar is used to reduce the level of “bad” cholesterol and in the presence of cardiovascular diseases. Eating pike caviar, which is rich in iron, improves blood composition and strengthens the body with reduced hemoglobin. Fluoride, which is part of this product, has a strengthening effect on the enamel of the teeth and prevents the appearance of dental diseases. Pike caviar is also an additional source of minerals such as copper, chromium, calcium. Specialists recommend it to people who have high mental and physical stress, as well as those who are in the stage of recovery from severe operations, diseases and injuries. It is known that eating it, you can increase visual acuity. This product is an effective remedy for protecting the nervous system and relieving the effects of stress. Using it, you can restore sexual dysfunction, since it is an aphrodisiac.

This product can’t be used by children under three years of age and by people who have an individual intolerance. At an early age, it can cause allergies. Do not forget that caviar can be substandard, so the choice of pike caviar should be approached carefully. Caviar can be harmful to pregnant women, as it contributes to the retention of excess fluid in the body. Contraindication for the consumption of it may be an exacerbation of any chronic disease. Eating large amounts of this product can cause hypertension.

Welcome to Yuca

Currently there is a global health movement growing. People are more conscious about their health and are seeking alternatives to traditional eating habits. The realization that there are many different superfoods virtually untouched by the average population has created a desire to experiment with and try new exotic foods. Many of these superfoods have been brought over from South America, Asia, and Africa. Indigenous peoples have thrived off the land and sustained massive civilizations with the use of superfoods. One in particular is gaining momentum in North America.

To the right, is the Yuca (Quechua name spoken in Peru) root. This root has many different names depending on where you are geographically: cassava, manioc, manioca, yucca root, casaba, and tapioca. It is currently an essential root vegetable in the Caribbean diet.

Yuca is a perennial plant that is found in tropical climates. In Africa, Asia, and South America, it has been used as a major food source. Indigenous people use it along with other high-starch foods like yams, taro, plantains, and potatoes. While it is still not well known outside of the tropics, it accounts for about 30% of the world production of roots. Recently popular in the Americas is tapioca. Grinding the yuca root into small powder balls forms tapioca balls- enjoyed in boba teas and various drinks.

To clarify some dispute, YUCA and YUCCA are two very different plants. Yuca, is the root while Yucca is a scrub.

Why the sudden interest?

As the world continues to connect more and more, people are able to enjoy the benefits of fruits and vegetables that were once out of reach. Not long ago, if you were not born in the tropics, yuca would have been virtually intangible. But now, people all over the world can reap the benefits.

The general population also has access to endless amounts of new information. So with that comes new opportunities to incorporate in daily life. Previously you would have walked into a grocery store, unable to decipher what this long brown root was. Now with a quick Google search the information is there for you disposal. Recipes for this root are endless. The endless recipes allow you to experiment and diversify your diet.

The Energy it Provides is Incredible!

In Peru, South America we visited a local family. They were simply the most welcoming, humble, and hardworking family I’d ever encountered. In many cultures around the world it is very common for large families to live together. In one home you may have your mother, father, grandparents, great-grandparents, children and grandchildren. It is very common to take in family members and live as one large family unit. What we saw in this family was that everyone was extraordinarily hard working. Even the great-grandparents would pitch in to help around the house. While the activity they partook in was more limited than those of the younger generations, it was incredible to see the how agile and energized these men and women were.

I remember asking one day how they found the energy to work so hard at their age.

With a smile the older lady said, “comer bien.”

That was it, a simple explanation. “Comer bien” translates to “eat well.” These families eat fresh and powerful superfoods everyday. The yuca root is only a supplement to the other superfoods Peruvians have been enjoying for centuries.

How is it that this simple answer: comer bien, could lead to a long-lasting and healthy life.

I thought back to the United States where much of our older generation are forced to reside in Nursing Homes, or never make it to be a great-grandparent. These older generations thrive in Peru and are well respected. Their persistent activity and nutritious diets help them excel in life.

Processed vs Natural

Now comes the inevitable truth that many populations that suffer with obesity hate to admit. You are what you eat. Now what we see with the people in Peru is that most families eat a diet consisting of fresh grains, fruits, and vegetables acquired at the local open-air markets. These families are fueling their bodies with unprocessed, natural ingredients. A meal is made from scratch and all meals are viewed as family events. Everyone eats meals together and eats equally. There is little overindulgence because the quality of food creates a sensation of satisfaction and wholeness. There is no need for a cookie after dinner because there is no dependency on sugar like we find in the U.S. Since the foods are unprocessed, meals lack added sugars and preservatives. Their bodies run like a well-oiled machine- not like one that is driven by cravings. Imagine how powerful your body would feel if you energized it with whole foods- superfoods! Could you imagine how strong you would feel. Not lacking energy, not craving chips or cream puffs. Incorporating superfoods such as yuca into your diet slowly can show you how strong you can feel. It takes one small step that will lead to endless amounts of healthy decisions.

Don’t be afraid to try yuca. Your body will thank you for it!

The first time it dawned on me there were two distinct camps regarding mayonnaise was one afternoon at a restaurant. I was having lunch with a good friend, and she was interrogating the waitress about the chicken salad plate, asking her, “This doesn’t have any of that horrible Miracle Whip, does it?” The waitress assured her it was pure mayo that held those little morsels together. My friend seemed relieved and ordered it, but I ordered something else. I am in the Miracle Whip camp, and I make no apologies.

I admit I come by it honestly. I grew up in a Miracle Whip household, and I inherited my mother’s dislike for mayonnaise. early. To this day, I buy only MW and so does my sister. But mayo holds top honors in the condiment world, at least in the U.S., tied only with ketchup in popularity, and a must-have on millions of sandwiches daily, as well as in salads and sauces. Some fanatics even put it on french fries.

As a child, I frequently asked my mother why some sandwiches or salads tasted “gross” until I understood that MW had a distinctly different flavor than traditional mayo, which, in my opinion, has no flavor at all. (Please, no hate mail). When it finally clicked in my young mind, and I understood the difference, it was MW all the way from then on.

But let’s travel back in time to learn about mayo, and the French passion that started it all. The creation of mayonnaise is credited to the chef of Duke de Richelieu in 1756. While the Duke was defeating the British at Port Mahon in Menorca, Spain, his chef was whipping up a special victory feast that included a unique sauce made with eggs and cream, staples of French cuisine. Some food historians insist that the Spanish pioneered the rich spread, but it seems more likely that the French did the honors. Word of mouth (and taste buds) traveled across the pond, and Americans quickly embraced the creamy madness. Many residents of French heritage, not to mention chefs searching for new frontiers, introduced it in New York City, and we know that by 1838, the popular restaurant Delmonico’s in Manhattan offered mayonnaise in a variety of dishes. Gourmets were hooked.

Soon chefs were dreaming up different ways to use the wildly popular spread, especially in salads. In 1896, the famous Waldorf salad, made its debut to rave reviews at a charity ball at the Waldorf Hotel, chock full of apple pieces, celery, walnuts and grapes, all held together by that creamy mayo, and diners couldn’t get enough.

As refrigeration blossomed at the turn of the century, hundreds of food manufacturers raced to get their version of mayo in the shops. One such manufacturer was Hellmann’s, a New York City brand which designed wide mouth jars that could accommodate large spoons and scoops, and they soon began to dominate the sector. Mayonnaise, which had heretofore been considered a luxury, was fast becoming a household staple and taking its place at the dinner tables in millions of homes. Many professional chefs and homemakers made their own versions, but jars of the popular condiment were featured prominently on grocery store shelves.

Enter Miracle Whip, created in 1933 by the Chicago-based Kraft Foods Company. It made its debut during the Depression as a cheaper alternative to mayo, and while it does contain the key ingredients of mayonnaise (egg, soybean oil, vinegar, water), it deviates from the standard of mayo with a sweet, spicy flavor that many folks preferred and still do, but is required to label itself as “salad dressing” rather than mayo.

So whether you are a straight mayonnaise user, a renegade Miracle Whip aficionado, or you are frequently heard to state “hold the mayo”, there’s no getting around this wildly popular condiment, and we can thank the French gourmands once again for this creation.

Who doesn’t love mustard, be it yellow or brown, on a hot dog, a sandwich, or even blended into a casserole, salad dressing or appetizer. We love our condiments, and, second only to ketchup, no one loves mustard more than Americans. It’s practically a national institution (alongside the hot dog). During the St. Louis World’s Fair in 1904, a small company named French’s introduced their yellow mustard on hotdogs, and the popularity exploded.

There are more than 40 species of mustard plants, with their seeds each offering a slightly different flavor and color to create many varieties of mustards. Add other flavorful ingredients, like cranberries, horseradish, hot peppers or honey, and the condiment aficionado could have a veritable cupboard full of delightful mustards to try.

In the Bible, the mustard seed is used in the book of Matthew as a parable, where Jesus teaches that one need only have the faith of a (lowly) mustard seed to move mountains. For Christians, it has been a symbol of faith since the New Testament.

The actual condiment, in some form, dates back to the early Romans, when it was ground from seeds and mixed with juice into a paste, similar to the prepared mustards we use today. The name is derived from “mustum” (from the Latin meaning “burning must” which was the practice of using the juice of young grapes to form a paste). Mustard as a spice was popular in Europe long before the ancient Asian spice trade, and grape-loving Romans planted it in their vineyards alongside the grapevines. The country of France embraced it when many brothers in French monasteries cultivated, prepared and sold mustard as early as the ninth century and can be traced back to shops in Paris in the 13th century.

Two enterprising Frenchmen by the names of Maurice Grey and Antoine Poupon created one of the most popular mustards in the world, Grey Poupon Dijon, in the 1770’s. They discovered that by adding white wine to their private recipe, a totally different and pleasant flavor emerged. Their original store still exists in the town of Dijon. Who can forget the classic TV commercial where two limousines pull up next to each other, and a very proper and obviously wealthy passenger calls out the window inquiring if the other limo has any Grey Poupon on board.

Across the pond, in 1866, a Brit named Jeremiah Colman, founder of the recognizable brand of Colman’s Mustard of England, was appointed as the official mustard maker to Queen Victoria. Colman pioneered the same grinding technique used today, which pulverizes seeds into a fine powder in a way that protects the escape of the flavorful oils. In many British pubs, a crock of spicy mustard can be seen on each table, which, when placing a small amount on one’s tongue, is purported to create a thirst prior to ordering one’s favorite ale or beer.

Even Pope John XII was such a fan of mustard that, like Queen Victoria, he appointed a young man as the Grand Mustard Maker to the Pope. It just happened to be the Pope’s nephew, who was a resident of the Dijon region in France.

Like so many other words in the English language, mustard has other unrelated meanings, such as “cutting the mustard” or “mustard gas,” a lethal weapon during WWI and WWII. In Ireland, referring to someone as “mustard” can mean ill-tempered.

Regardless of your preferences (make mine Grey Poupon, please) there are hundreds of mustards to choose from. If you just can’t get enough, you can visit the National Mustard Museum in Middleton, Wisconsin, where more than 5,500 mustards are on display, and you can sample many of them at the tasting bar. And of course there are hundreds of beloved mustards on sale, so you won’t leave empty-handed.

Catering is perhaps one of the most important aspects of event planning that will help make or break any business meeting, fundraising gala or wedding events. That’s why the catering manager often takes the lead to help clients plan and execute special events and other one-day programs at hotels and other venues. And many people who enjoy choosing food and beverage dream about becoming a caterer and opening their own catering business.

When it comes a time when you’re thinking about cooking for however many people, it becomes time-consuming, that’s why numbers matter. This is why cooking for a normal family size is great, but when it becomes over 4 or 6 people let’s bring out the catering help! Consider how many people you can fit in your space – if you’re planning an outdoor event, remember everyone might end up inside if it rains! If you want to have large numbers in a small area, suggesting people drop in between certain hours rather than all arriving at a designated time can ease the crowds.

Another important tip is time management; A time plan is a really useful tool to stay on top of your plans. Write a list of everything that needs to be ordered or arranged – flowers, helping hands, food, drinks, equipment, decorations. Assign days and check them off when they’re completed. The food, drink and home preparation will need a more detailed plan and it’s worth assigning times as well as days to these. Be realistic, it’s better to give yourself too much time. If reading through your time plan makes you feel unduly stressed, you may have taken on too much so look at ways you can simplify your choices. Providing a relaxed and fun event with a small selection of different but well-cooked dishes is better than an overambitious spread which turns out to be hit and miss.

Now it’s time to invite your friends and family – Most importantly, let’s have fun. Your event invitation will make an impression on your guests and – as the first item they’ll see regarding this event – can convince them to attend or persuade them to stay home. So don’t miss out on this important opportunity to get your friends and family excited, engaged and talking about your upcoming event. Make sure your event stands out and as always remember the things to consider when planning an event.

Nuts are very healthy and have many essential minerals and nutrients that benefit your body. Many people eat them raw whereas, many people love to eat them roasted or cooked. You can eat them as a snack because it is ready to eat item. The best part is you can also use it to make various recipes such as Desserts, Biscuits, and Cakes etc. It is the fact that both raw and roasted nut have their own way to benefits the body, but it is the fact that roasted nut tends to be healthier than the raw one. Here is a difference between roasted vs. raw nuts that will help you to understand that which type is better for health.

• The Nutrients Value – Roasted nuts are usually being roasted in little oil and contain salt that can increase value of the sodium intake. It is the fact that roasted nuts are rich in calories as compared to raw nuts, so if you are looking for a weight gain then, roasted nuts can be your best choice.
• Taste Factor – Both types of nuts have their own different taste, but usually people like roasted nuts because it contains flavors. Raw nuts are simplistic in taste and sometimes a person gets bored by eating them. You can eat both of them as a snack as they both have their own unique taste and nutrition value.
• Bacteria – Raw nuts have the higher chances of bacterial attack whereas, bacteria cannot affect the roasted nuts easily. It is the fact that a huge amount or harmful bacteria get eliminate after the roasting process. The number of contaminates also get removed after the cleaning process of the nuts that makes them safe for our health.
• Chemical Process – Many manufacturers use the chemical method to roast the nuts, so it is very important to buy it from a trustworthy manufacturer to get the good quality product. Chemical harms the nutrition of the nuts and makes them tasteless because of which many people opt for raw nuts rather than the roasted one.

These are some differences between raw and roasted nuts. Both are good for health,so you can choose according to your taste and preferences. It is very important to buy the nuts from a good supplier to get fresh and premium products. Both roasted and raw nut are healthy in nature and they are available at a very affordable price, so one can easily buy them. Make sure to buy from a good manufacturer as a good one will always deliver you the fresh and pure products.

Vinegar has been in use for thousands of years and traces its heritage to China, as do many other condiments and staples of the modern diet. Going back to 2000 B.C. vinegar was disdained as a beverage due to its harsh acidic taste, but was soon incorporated into a myriad of foods and other uses, taking its place on the ships of the spice traders.

But perhaps getting a jump on the Chinese were the Babylonians, as recordings start about 5000 BC, when the Babylonians were using fruits to make wine and vinegar, most likely the date palm. (Let’s face it, apples were pretty scarce in Egypt.) Residues have been found in ancient Egyptian urns as far back as 3000 B.C. and, like the Chinese, it was a popular pickling agent. Centuries later, Cleopatra used vinegar daily for her many personal beauty treatments.

The Bible frequently refers to vinegar being used for bathing and embalming, and it was offered to Jesus Christ when he was crucified on the cross. In the Islam traditions, it is thought to have been a favorite of the Prophet Mohammed. Of course the European royalty were not to be left out, using it primarily in food preparation. (They weren’t big on bathing.)

Hippocrates, the father of medicine, prescribed apple cider vinegar to be mixed with honey for a variety of health complaints, including lung congestion and coughs. He theorized that vinegar could remove infection by applying it to the wounded area,which was vital for the armies of ancient Greece.

In 218 B.C. the Carthaginian general Hannibal pressed vinegar into service when he crossed the Alps. His troops discovered that heating vinegar then pouring it over large stones would dissolve them, making passage easier for their animals.

The army of King Louis XIII of France, in the early 1600’s, used vinegar to cool off the cannons of his army in their many battles. When applied to the hot iron cannons, it not only had a cooling effect, but cleaned the surface metal, thus inhibiting rust.

Not to be outdone, many armies of the Middle Ages, when some country was always waging war, found that vinegar mixed with sand formed an abrasive material that was great for cleaning armor. (The forerunner of SOS pads?)

European alchemists in the Middle Ages poured it over lead, which created a sweet tasting substance they called “sugar of lead.” It was used into the nineteenth century to sweeten bitter ciders. As we now know, lead is highly poisonous, which resulted in the early death of many cider aficionados. They also learned the hard way not to store lead in metal containers.

In 1721, once again the Bubonic Plague reared its deadly head in many French cities. The French used imprisoned convicts to bury the dead, and the tale goes that four convicted thieves survived exposure to the infected bodies by drinking large amounts of vinegar daily, infused with garlic. Today, Four Thieve’s Vinegar is still sold in parts of France.

Not merely content to invent the pasteurization process for milk, scientist Louis Pasteur also experimented with a natural fermentation process to make vinegar, around the year 1864. It became popular for pickling vegetables and fruits, as well as a meat tenderizer. Vinegar promptly found its way into the first recipe for ketchup by the Henry J. Heinz Company and forever changed the popular condiment.

Imagine a kitchen without at least one bottle of vinegar, but more likely several varieties, including apple cider, red wine and balsamic. As many flavored vinegars continue to flourish, its popularity extends to thousands of other uses, including cleaning agents, pickling, salad dressings and a myriad of others. Regardless of who created it, Vinegar is clearly a staple of the world.