Archive for September, 2010

THE ANSWERS TO YOUR QUESTIONS ABOUT SUGAR AND MOLASSES

Tuesday, September 28th, 2010

THE ANSWERS TO YOUR QUESTIONS ABOUT SUGAR AND MOLASSES

Cane sugar is made from juice pressed from sugar cane stalks. The juice is first clarified with sulfur and lime, and then it is centrifuged, percolated through charcoal, and heated at 63 deg. F. until concentrated enough for a certain percentage of sugar to crystallize out. This is called “first” sugar. The drained of liquid containing considerable sugar is called “first” or light molasses. Part of the “first” molasses is added to fresh cane juice and reworked like first batch of juice to obtain a “second” sugar. The liquid left is called “second” or dark molasses. Part of the “second” molasses is diluted with water, reboiled to obtain a “third” sugar. The liquid left is called “third or black strap molasses.

All extracted sugar are washed, dried, then screened to separate into crystals of extra fine, fine, medium and standard granulations. These sugars are run into barrels, bags and boxes for distribution. Granulated sugar is pure carbohydrate with only caloric value.

Molasses remaining at the end of the three sugar extractions contain considerable calcium and iron. Research shows black strap molasses contains more than three times the iron of light molasses. However, iron in black strap is only 54 % usable, while in light molasses 97% usable. Since light molasses has a milder flavor than the dark, most people eat more light and obtain as much iron as eating less of the dark.

Beet Sugar is made from juice pressed from sugar beets. The process of purification and crystallization is similar but less elaborate than that of making cane sugar. The composition of beet and cane sugar is the same. They sweeten identically and may be used interchangeably in cooking, baking and making candies and jellies.

Brown or soft sugars are made from syrups left after different extractions of granulated sugar. These syrups are evaporated at a low temperature to make fine crystals with syrup adhering to them. Dark-brown sugar has a more clinging syrup than the light-brown sugar. These sugars add distinctive flavor to cooked and baked foods and contain small amounts of calcium and iron depending on the percentage of syrup clinging to crystals.

Corn sugar is made by evaporating corn syrup to the point of crystallization. It is 3/5 as sweet as cane sugar, yellowish in color, and is sold in both lump and granular forms. It is used commercially in baking bread and making ice cream. In the household it is used for preparing food for special diets.

Corn syrup is made by cooking cornstarch under high pressure in the presence of acid (hydrolyzing), which turns the starch to a liquid. Up to 10 percent refiners molasses is added to make white corn syrup and up to 10 percent refined molasses is added to make dark corn syrup. A maple-flavored corn syrup is also on the market. Double-sweetness corn syrup is made from refined cornstarch through the action of enzymes or by the use of lime. It tastes sweeter than other corn syrup since it contains a chemically different sugar.

Domino or cube sugar are made by pressing moist granulated sugar crystals into slabs. After slabs dry, they are sawed and clipped into dominoes, cubes or other shapes. Special machines also press the moist crystals into desired forms. Dominoes and cubes are convenient for sweetening beverages.

Honey is syrup condensed by bees from flower nectar. Its color, flavor and aroma depend on the kinds of flowers visited. Recognized wild flower honeys are goldenrod, and aster. Fruit tree blossoms and field crops also contribute their flavor. White clover, alfalfa, buckwheat and basswood honeys are famous for their distinctive flavors. With occasional exceptions the lighter colored honeys are of a higher grade than the dark. Honey is sold in the comb, strained, and in a homogenized form especially for table use. It serves as a spread and contributes its unusual flavors to cooked and baked dishes and in sauces and dressings. Honey naturally granulates but can be restored to liquid form by placing container in hot (not boiling) water.
Maple sugar contributes a delicate flavor to custards, candies, icings and other confections. Maple sugar is made by filtering maple sap and evaporating it to a concentration of 64 per cent sugar. Such syrup weighs 11 lbs. per gallon. Maple-sugar syrup is made by dissolving maple sugar in water. Both syrups have fine characteristic maple flavor. As a rule maple syrup is sweeter and milder than maple-sugar syrup.

Pulverized sugar may be either powdered of confectioners’. Both are made by grinding ordinary granulated sugar and sifting it through bolting cloths of different degrees of fineness. Powdered sugar is coarser than confectioner’s, and is used to bake fine textured cakes, to make icings, and to sift over desserts, strawberries, grapefruit, and other fresh fruit. Very fine confectioners’ sugar, XXXX to XXXXXX may be pure sugar or sugar mixed with three percent cornstarch to keep from caking. It is used to make butter icings, quick candies, and to sift over cakes, cookies, candies and chewing gum.
Sorghum is made of the juice pressed from fresh green stalks of sorghum cane, a relative of sugar cane, grown in the middle-western and southern states. This juice is usually evaporated in open pans and cooked down to the consistency of molasses. The color of sorghum varies from a beautiful amber color to a dark reddish tan, depending upon the quality of the cane and the uniformity of the slow cooking process. Sorghum adds a characteristic flavor to cake, candy, cookies, etc., and is used as a table syrup

Help Protect The Amazon Rainforest

Monday, September 27th, 2010

These days, more and more people with cold symptoms and allergies are looking for all natural ways to ease their discomfort. Because of this, the market has been flooded with remedies that have words like “all natural”, “organic”, and “non chemical” plastered all over the labels. Sometimes, it’s true. Other times, it’s not. It’s become anyone’s guess which products may or may not truly be all natural or organic.

TamPogo can help you in your search for real all natural, pure ingredient remedies. Bringing together a perfect partnership of an all natural allergy spray and Acai berry capsules, this duo will become a staple in your medicine cabinet to fight allergies and colds. All-Mune provides fast relief from allergy & sinus symptoms in an all natural patented spray. Promotes a healthy immune system and helps the body fight diseases. Symptomatic Relief of Sinus and Allergy Ailments. Allmune provides fast relief for
every member of the family.

Over 2000 scientific studies have been done showing these PRPs ability to help the body’s immune system to fight off infections. ALL-MUNE™ is a unique nutraceutical spray that is taken daily and contains important substances called proline rich peptides also known as PRPs. PRPs are small messenger molecules that are made up of amino acids. Clinical studies have shown “Colostrum” to reduce Allergic reactions and provide anti-viral, anti-bacterial and anti-fungal protection. Collins, AM, et al. Bovine milk, including pasteurized milk, contains antibodies directed against allergens of clinical
importance to man.

Perfect Acai DOES NOT use any fillers or flowing agents. You will NOT see things like magnesium stearate, silica or rice in our products – just pure Acai in a vegetable capsule. The Acai Berry is a small fruit that grows in the Amazon Rainforest. While the Acai berry may be small, it packs an explosive nutritional punch. Acai (ah-sigh-ee) is one of the highest rated antioxidant fruits in the world. Perfect for your body…Studies have shown that this little berry is one of the most nutritious and powerful foods
in the world!

Acai is the high-energy berry of a special Amazon palm tree known by the Brazilians as “the tree of life”. Acai contains a remarkable concentration of antioxidants that help combat premature aging. A synergy of monounsaturated (healthy) fats and dietary fiber which helps promote cardiovascular and digestive health. Perfect for the planet…Made exclusively from sustainable, fairly traded, organic Acai.

Your purchase helps to protect the Amazon rainforest and the indigenous people of the Amazon. Fairly Traded means they pay a price for Acai that ensures the locals can live on the wages from harvesting Acai. Our supplier is helping to save the rainforest. It is more profitable for locals to maintain the trees in the Amazon Rainforest than it is to chop down the trees and sell the wood (their method of income prior to harvesting Acai berries). 120 capsules Serving Size: 2 Capsules (500 mg each) Servings per
container: 60 Amount per Serving: 1000 MG Freeze Dried Organic Acai
http://www.tampogo.com/ehunt

Make extra money this Holiday season with TamPogo!

Sunday, September 26th, 2010

Make extra money this

Holiday season with TamPogo!

Everyone can use some extra holiday money. How would you like a LOT of extra holiday money this season? Enough money to buy your family and friends the best holiday presents ever. Enough money left over to purchase a great vacation trip or even a new car. Sound far-fetched in a challenging economy?

Not really, it’s as easy as playing follow the leader. Here is what the leader is doing.

1. Sign up for Tango Warm Up and buy one of the Cacao Wow Warm Up Packages for $99. Our leader would probably buy the 2 bottle-20 sample package.

2. Make a list of 20 friends and casual acquaintances. The acquaintances can be anyone who would recognize you; for example, a UPS driver, a store clerk, or a waitress in a restaurant you frequent. Give them a sample card of Cacao Wow with your card. On the back of your card, write the telephone number we will provide you with. Tell them that when they make that call they will hear about the newest breakthrough in natural products. An inexpensive product that will increase their energy throughout the entire day, improve their mood and make them happy, suppresses their urge to overeat and provide the power of the best anti-oxidant ever created.

Then tell them they have that very product in their hand – free. Show them one of your two full unopened bottles and let them know that if they like the product as much as most do, they can get it directly from you without having to make a special trip to the store or gym.

3. A minimum of four to five of the samples that you hand out will result in strong interest. If someone calls you for the product, sell them one of your two full bottles. After you sell both bottles your entry into the Tango Warm Up is free. For those who do not call, make sure to ask them how they liked Cacao Wow next time you see them. They may have to be prompted to take the product. I would have a bottle of water with me and take a tablet right in front of them telling them how much it has improved your day!

4. For the people who are interested in the product, you can ask them a simple question. Cacao Wow is the greatest product there is. Which would you enjoy more – simply taking the product and feeling amazing or actually being paid to improve your life on Cacao Wow? Then provide them with another of your cards with the number we will soon provide you with on it explaining the Warm Up Tango Program.

5. Now you will have at least 2 people following you into the Tango Warm Up and replicating your efforts. After a short time based on your success and their success you will cycle and be able to choose another product package without any out of pocket expense. When you cycle you are entitled to $150 cash but I would LET IT RIDE. When you cycle a second time, you can use your $300 in commissions to join the very lucrative $299 Tango 2×2 and receive a Tango Package such as one that has 5 full bottles and 100 samples or 200 samples.

6. At this point, you will need to find another simple way to hand out your samples. I would visit a few smaller gyms and offer them a small amount of money to set up a table on a weekday evening or Saturday morning. Hand out your samples as people enter the gym. Our wholesale gym owners who sample the product prior to workouts sell the product following a workout in over 50% of the cases!! Yes, 50% of the cases.

7. Now you are on your way. You have four separate streams of income from this simple plan. First, you have the retail money you earn from selling Cacao Wow. Second, you have your growing unilevel income. Third, you have your Tango Warm Up income which amounts to $150 cash and $99 paid product per cycle. Fourth, you have your regular Tango income which amounts to $600 cash and $299 paid product per cycle.

An iRep who is a University mathematics professor provided us with the results of a computer simulation demonstrating that someone who engaged in this strategy continuously and found 4 others who could replicate their efforts would result in a growing income beginning with a bare minimum of $7,500 per month and growing.

The only question you need to ask yourself today is what kind of holiday season do YOU want this year?

Call and we will chat about it. 435-231-1301

Lee Hunt: http://www.tampogo.com/elhglobal

Emma Hunt: http://www.tampogo.com/ehunt

Bryan Hunt: http://www.tampogo.com/hunt

THE ANSWERS TO YOUR QUESTIONS ABOUT OLIVES AND PICKLES

Sunday, September 26th, 2010

The olives packed commercially are grown in California or in Spain. The bulk of the California crop is made into ripe olives, minor portions being cured as green olives and green-ripe olives. The olives, grown in Spain are cured as green olives and are finished either with the pit or stuffed with pimiento. Olives are usually picked by hand. All are bitter when picked and are cured in a pickling solution to make them palatable.

Ripe Olives are royal purple when picked. In the pickling process they are held in a special brining solution. But at intervals they are removed from this brine and are subjected to jets of air which causes oxidation and develops their rich black color. After sufficient treatment they are packed in fresh brine in glass or tin, sealed and sterilized. Ripe olives are packed whole or chopped. Size, number in pack are indicated on labels.

Green-ripe Olives are picked ripe and pickled and brined similarly to the ripe olives. However, they are not brought into contact with air and their color ranges from a light green to a mottled brown. They are somewhat richer in oil than are other types of olives.

Green or Spanish Olives are picked green and held in a curing solution for a short time, then rinsed and held in a salt brine. After several weeks they are packed in a light brine and shipped to this country where the brine is brought to the required strength. Olives are packed and sealed, but do not require sterilization. (Always packed in glass.) Queen olives are the large variety, Manzanilla the smaller. Either may be packed with pits or stuffed with pimiento. The size of the olive largely determines its price. Green olives sometimes develop scum when held for some time. This does not indicate spoilage, but it is natural brine development. Olives keep well as long as they are covered with brine, but darken and spoil when exposed to the air.

PICKLES

Commercially packed pickles are made from cucumbers cured many months in brine. A smaller amount of quick-cute dill and sweet and sour pickles are also produced. To cure pickles, young cucumbers are picked when they reach the desired stage of maturity and are then washed and packed into wooden tanks in brines of different strengths and held from six months to two years, depending upon supply and market price. Curing gives pickles bright green color and firm texture. They are then “freshened” in fresh water until salt is removed, then are packed with the various combinations of vinegar, spices, dill and other herbs, sugar and vegetables to make different varieties and packs.

The largest cucumbers, 800-1800 to the 40 gallon cask, are used to make dill pickles. The midget size, 20,000 to 40 gallon cask, is used to make sweet pickles. The in-between sizes are used for sweet, mixed and sliced pickles mixtures.

(We will cover home pickling in a later article.)

THE ANSWERS TO YOUR QUESTIONS ABOUT NUTS

Sunday, September 26th, 2010

THE ANSWERS TO YOUR QUESTIONS ABOUT NUTS

1. What are the most generally used nuts in the United States?

Almonds Cocoanuts Pine nuts
Brazil Filberts Pistachio
Butternuts Hickory Walnuts (black)
Cashew Peanuts Walnuts (white)
Chestnuts Pecans

2. Where are these nuts produced?
The peanut, white (English) walnut, pecan, almond, and filbert are produced on a fairly large sale in this country. Brazil nuts come from South America, cashews from India and chestnuts for Southern Europe.

3. Are nuts of any value nutritionally?

Nuts are a very concentrated food. Most of them contain proteins of good quality. However, because they are so rich in fat they are not entirely satisfactory as animal protein substitutes. They are a high energy food, fairly rich in phosphorus, and some contain appreciable amounts of iron. Many kinds of nuts are good sources of B-complex vitamins.

4. Why do nuts become rancid and also turn purplish in some foods?

Flavor of nuts depends on presence of various kinds of nuts, and may easily become rancid just as other fats. This accounts for the disagreeable flavor and odor of stale nuts. To prevent rancidity, nuts should be stored in air tight containers in a cool, dry fairly dark place. Store nuts in the freezer. Tannin gives nuts pucker taste and causes them to discolor certain food. English walnuts often turn purplish in nut bread or Waldorf salad. When apples are cut with a knife, the acid and enzyme act on iron to produce iron slats. When salts come in contact with tannin, a purplish color develops in nuts. Chop nuts with stainless steel or plastic knives.

5. Why are some nuts roasted?

Roasting develops the flavor of mild flavored nuts such as almonds, hickory nuts, and white walnuts. Nuts that have become soft (but not rancid) can be improved in flavor and texture by roasting or toasting. Browning in the oven, or frying in a small amount of fat, being careful to never scorch or burn the nuts, alters the raw flavor in a very pleasing way.

6. What is blanching?

Blanching is removing skin from almonds and similar smooth surfaced nuts. To blanch almonds, pour boiling water over them, simmer 2 or 3 minutes. Drain, cool. Skins then slip off easily. Spread blanched nuts on absorbent paper and allow to dry at room temperature several hours before storing.

7. What are nut butters and pastes?

Nuts are ground medium fine to make butters, and very fine for pastes. Peanut butter is usually ground roasted peanuts with nothing added except salt. Some have small bits of nuts throughout, and others are “homogenized” to a very smooth consistency. The most common paste is almond. This may be made of plain ground almonds, or it may contain other ingredients, such as sugar or flavorings. It is used for macaroons, and other baked products.

8. Is it more economical to buy shelled or unshelled nuts?

Although purchasing shelled nuts saves time and labor, nuts in the shell keep better, are less expensive and not as easily contaminated by insects. Shelled nuts are also subject to contamination by the various handlers, from the shelling process until the nuts are eaten.

9. How are almonds prepared?

Make slit on each side of nut with sharp pointed paring knife. Drop into enamel saucepan. Cover with boiling water, boil gently 20 minutes. Remove from heat, take one or two chestnuts at a time from water. Use knife to strip off shell and thin brown skin covering meat. Dip nut from time to time in cold water to help remove shell and skin more easily. Leaving nuts in hot water until shelled keeping shells and skins soft and cleaning job is more easily and effectively done.

The allure of having a HOME BASED BUSINESS is overwhelming

Sunday, September 26th, 2010

The allure of having a HOME BASED BUSINESS is overwhelming. Or even better, being SELF EMPLOYED and being able to work and make unlimited money while sitting on the beach, next to a lake, or hiking up the side of a mountain.

Come join us at Tampogo

Unfortunately, the allure is just that and not a likely reality. Network marketing company owners want you to believe otherwise, but home based businesses are not that easy to start and make money with.

Prospect lists don’t sell themselves. Overpriced products boxed in your garage don’t have customers clamoring for them. And potential contacts and customers you find on the Internet often seem totally deaf.

Argue it all you like but here is what you need from a company in order for you to run a successful home based business.

1. Open, outside sources of revenue must be brought into the closed member system. This is absolutely essential and the missing ingredient in most every company.

2. A set of excellent products that you can leverage to make money for yourself. “Buy low and sell higher” must replace the traditional “buy high and sell higher models.”

3. A system that allows you to benefit from the leveraged efforts of others. Greedy “owner takes most” systems must be replaced by “members share most” systems.

Any company worth joining must possess all three of the above and must constantly work on improving each of the three areas. In short, they must take responsibility for delivering you the vehicle that you can use to win in the home based business battle.

TamPogo has done all these pretty well; hence some solid growth over the months. It’s time to raise the bar and we have the tools to do it.

1. Recently, TamPogo has done a very good job creating outside opportunities for motivated iReps.

Boost Ur School was designed, created and launched. Less than two official weeks old, Boost is already adding schools and school districts daily. And we are in the process of wrapping the entire organization in new graphics and refitting it to benefit a wide range of community and charitable organizations. After that we will undergo the same process of change and end up with a church community site as well.

Pure Chemistry Wholesale launched last week with a huge worldwide heath initiative within the Curves gym owners. This is quickly spreading to other gyms and even to the gym distribution community. A similar program is being introduced to store owners. Perhaps most importantly for the health of the nation, the Metabolic Syndrome and Diabetes health care provider products in the MD line are gaining traction daily, in medical and clinic offices.

And as you are probably aware, we are a very short time away from launching the AtomiCash program. Many of you have signed up to be ambassadors for this program and earn your 20% on all revenues you help to generate. You will be hearing from us soon regarding the steps to this easy to obtain revenue stream. This will be a massive super charging of the outside income generating revenue streams to inside members.

2. TamPogo’s pricing has always featured buy low pricing so that has never been a problem. And its Pure Chemistry products have always been the highest quality products available anywhere, at any price. For example, Botanical Buffet is the only prebiotic skin care line ever created. Night Cap is the best performing sleep product in history. The MD Product line is the only broad spectrum, multi-product, top shelf nutritional line available anywhere on earth and has the only 4 product sub grouping that has, in actual clinical settings, eliminated 80% of diabetic patient’s insulin use. Safe Teeth, which is being introduced shortly, is a one of a kind oral care prebiotic and toothpaste alternative.

And now, all this has been supercharged with one simple energy tablet. Cacao Wow is actually tearing up the marketing channels with promise to be one of the best selling nutritional products in modern history. Cacao Wow is as virally a selling product as I have ever seen in my 23 years in the nutrition business.

3. TamPogo offers both the rock solid stability and long term growth potential of a unilevel compensation plan coupled with Tango, a mathematically inspired fast start potential of a 2×2 follow me Matrix. Tango started out strongly but was slowed a bit initially by two factors which hundreds of iReps have vigorously pointed out to me time and time again. Your phone calls, e-mails, and surveys all point out two functionally related points that you perceive as weaknesses:

1. $299 is too high an entry point for many people.

2. You don’t have 2 or more people who TRUST you to spend $299 with you.

A majority of you have asked me to solve these problems. Many of you have even begged me. A few actually have prayed for me to solve the problems. My issue is that any solution I offer must make good business sense for you and must be an upgrade and an enhancement over what you currently have at your disposal. Keeping in line with supercharging our incredible company we are announcing the immediate start of Tango Warm Up. Here are the simple points to understand about Warm Up.

It has a $99 entry point rather than a $299 entry point. There are only 4 CACAO WOW oriented product packages to choose from. When you cycle, you make $150 cash and a new $99 Cacao Wow product package. When you LET IT RIDE; that is, you don’t cash out your first cycle and you cycle a second time you can use your income from the WARM UP to place yourself in the $299 Matrix which entitles you to your choice of a $299 product package. When you cycle in the $299 package, you receive $600 cash, a new $299 product package which can be chosen from hundreds of different product groupings and you get placed in a new matrix without any out of pocket expense.

Warm Up is the answer you asked for as it is very inexpensive to join. All product packages are shipped immediately. All product packages focus on Cacao Wow. Since Cacao Wow results in customers literally flocking to you after simply handing out samples of the product, there is no trust involved. As I am sure you are seeing, after trying the product, people are ready and willing to buy.

Then your job is simply to explain how they can make money the same as you by purchasing product more cheaply through the Tango Warm Up. Since the entry fee is so low, cycling will be easy and your sponsored people will easily understand the value in LETTING IT RIDE and entering the more lucrative Tango 2×2.

Warm Up is the ultimate recruitment tool for Tango and forms a secondary source of income from the Tango Program. Definitely a super charged enhancement. Join today and start cycling immediately. Ready? Visit the Tango Warm Up page here and get ready to Tango! You simply need to login to your Tango back office, roll over “Autoship/Orders” and then click on “Order Product Now”. You will immediately see the Tango Warm Up Packages at the top of the page. Choose your package and proceed to checkout. Once this happens, you can begin adding your iReps to Tango Warm Up and Letting It Ride!

As an added incentive anyone that is in the Tango Warm Up and in the $299 Tango will be placed in a pool that splits an additional 10% of the revenue share of the entire AtomiCash program which is set to begin formal operations on October 9, 2010.

We believe that achieving financial success with your home based business, given a combination of the proven tools and the new tools TamPogo offers, is no longer the remote possibility it has been with traditional network marketing but it is now a near certainty.

You miss 100 percent of the shots you never take. Don’t blame anyone but yourself if you miss this one.

Chuck Stebbins, CEO

Call us, We would love to chat with you: 435-231-1301

Lee Hunt http://www.tampogo.com/elhgobal.com
Bryan Hunt http://www.tampogo.com/hunt
Emma Hunt http://www.tampogo.com/ehunt

Cold Symptoms and Allergies

Saturday, September 25th, 2010

These days, more and more people with cold symptoms and allergies are looking for all natural ways to ease their discomfort. Because of this, the market has been flooded with remedies that have words like “all natural”, “organic”, and “non chemical” plastered all over the labels. Sometimes, it’s true. Other times, it’s not. It’s become anyone’s guess which products may or may not truly be all natural or organic.

TamPogo can help you in your search for real all natural, pure ingredient remedies. Bringing together a perfect partnership of an all natural allergy spray and Acai berry capsules, this duo will become a staple in your medicine cabinet to fight allergies and colds. All-Mune provides fast relief from allergy & sinus symptoms in an all natural patented spray. Promotes a healthy immune system and helps the body fight diseases. Symptomatic Relief of Sinus and Allergy Ailments. Allmune provides fast relief for every member of the family.

Over 2000 scientific studies have been done showing these PRPs ability to help the body’s immune system to fight off infections. ALL-MUNE™ is a unique nutraceutical spray that is taken daily and contains important substances called proline rich peptides also known as PRPs. PRPs are small messenger molecules that are made up of amino acids. Clinical studies have shown “Colostrum” to reduce Allergic reactions and provide anti-viral, anti-bacterial and anti-fungal protection. Collins, AM, et al. Bovine milk, including pasteurized milk, contains antibodies directed against allergens of clinical
importance to man. Perfect Acai DOES NOT use any fillers or flowing agents. You will NOT see things like magnesium stearate, silica or rice in our products – just pure Acai in a vegetable capsule. The Acai Berry is a small fruit that grows in the Amazon Rainforest. While the Acai berry may be small, it packs an explosive nutritional punch. Acai (ah-sigh-ee) is one of the highest rated antioxidant fruits in the world. Perfect
for your body…Studies have shown that this little berry is one of the most nutritious and powerful foods in the world!

Acai is the high-energy berry of a special Amazon palm tree known by the Brazilians as “the tree of life”. Acai contains a remarkable concentration of antioxidants that help combat premature aging. A synergy of monounsaturated (healthy) fats and dietary fiber which helps promote cardiovascular and digestive health. Perfect for the planet…Made exclusively from sustainable, fairly traded, organic Acai.

Your purchase helps to protect the Amazon rainforest and the indigenous people of the Amazon. Fairly Traded means they pay a price for Acai that ensures the locals can live on the wages from harvesting Acai. Our supplier is helping to save the rainforest. It is more profitable for locals to maintain the trees in the Amazon Rainforest than it is to chop down the trees and sell the wood (their method of income prior to harvesting Acai berries). 120 capsules Serving Size: 2 Capsules (500 mg each) Servings per container: 60 Amount per Serving: 1000 MG Freeze Dried Organic Acai

http://www.tampogo.com/elhglobal
http://www.tampogo.com/ehunt
http://www.tampogo.com/hunt

435-231-1301

THE ANSWERS TO YOUR QUESTIONS ABOUT NUTS

Sunday, September 19th, 2010

THE ANSWERS TO YOUR QUESTIONS ABOUT NUTS

1. What are the most generally used nuts in the United States?
Almonds Cocoanuts Pine nuts
Brazil Filberts Pistachio
Butternuts Hickory Walnuts (black)
Cashew Peanuts Walnuts (white)
Chestnuts Pecans

2. Where are these nuts produced?
The peanut, white (English) walnut, pecan, almond, and filbert are produced on a fairly large sale in this country. Brazil nuts come from South America, cashews from India and chestnuts for Southern Europe.

3. Are nuts of any value nutritionally?
Nuts are a very concentrated food. Most of them contain proteins of good quality. However, because they are so rich in fat they are not entirely satisfactory as animal protein substitutes. They are a high energy food, fairly rich in phosphorus, and some contain appreciable amounts of iron. Many kinds of nuts are good sources of B-complex vitamins.

4. Why do nuts become rancid and also turn purplish in some foods?
Flavor of nuts depends on presence of various kinds of nuts, and may easily become rancid just as other fats. This accounts for the disagreeable flavor and odor of stale nuts. To prevent rancidity, nuts should be stored in air tight containers in a cool, dry fairly dark place. Store nuts in the freezer. Tannin gives nuts pucker taste and causes them to discolor certain food. English walnuts often turn purplish in nut bread or Waldorf salad. When apples are cut with a knife, the acid and enzyme act on iron to produce iron slats. When salts come in contact with tannin, a purplish color develops in nuts. Chop nuts with stainless steel or plastic knives.

5. Why are some nuts roasted?
Roasting develops the flavor of mild flavored nuts such as almonds, hickory nuts, and white walnuts. Nuts that have become soft (but not rancid) can be improved in flavor and texture by roasting or toasting. Browning in the oven, or frying in a small amount of fat, being careful to never scorch or burn the nuts, alters the raw flavor in a very pleasing way.

6. What is blanching?

Blanching is removing skin from almonds and similar smooth surfaced nuts. To blanch almonds, pour boiling water over them, simmer 2 or 3 minutes. Drain, cool. Skins then slip off easily. Spread blanched nuts on absorbent paper and allow to dry at room temperature several hours before storing.

7. What are nut butters and pastes?
Nuts are ground medium fine to make butters, and very fine for pastes. Peanut butter is usually ground roasted peanuts with nothing added except salt. Some have small bits of nuts throughout, and others are “homogenized” to a very smooth consistency. The most common paste is almond. This may be made of plain ground almonds, or it may contain other ingredients, such as sugar or flavorings. It is used for macaroons, and other baked products.

8. Is it more economical to buy shelled or unshelled nuts?
Although purchasing shelled nuts saves time and labor, nuts in the shell keep better, are less expensive and not as easily contaminated by insects. Shelled nuts are also subject to contamination by the various handlers, from the shelling process until the nuts are eaten.

9. How are chestnuts prepared?
Make slit on each side of nut with sharp pointed paring knife. Drop into enamel saucepan. Cover with boiling water, boil gently 20 minutes. Remove from heat, take one or two chestnuts at a time from water. Use knife to strip off shell and thin brown skin covering meat. Dip nut from time to time in cold water to help remove shell and skin more easily. Leaving nuts in hot water until shelled keeping shells and skins soft and cleaning job is more easily and effectively done.

THE ANSWERS TO YOUR QUESTIONS ABOUT

Saturday, September 18th, 2010

THE ANSWERS TO YOUR QUESTIONS ABOUT
MILK AND MILK PRODUCTS

The distribution of fluid milk involves more risk of contamination than the handling of any other fresh food product. The very fact that milk contains more vital food elements than any other single food in our diets makes it just as good food for the growth of the numerous kinds of bacteria that may contaminate it. These bacteria may originate in the cow, may be introduced by the milkers or milking apparatus, may be on any of the containers used to hold the milk: pails, cans, bottles, dippers, etc., or may just come from the air in barns, commercial transportation, or in your own home. All reputable dairies recognize these risks in the handling of their products, and take every precaution necessary to guarantee a safe milk supply to their consumers. In addition, many cities and states have laws and appointed administrators to control and regulate the production, distribution and sale of milk to insure a wholesome supply of standardized quality.

Many forms and varieties of milk are available in most sections of the country. Because of milk’s perishability, manufactures have developed certain types of milk of good nutritional value which will keep for long periods of time at room temperature.

You will of course, decide which milk is best for your family, and will no doubt want to use to some extent the different forms depending on your needs. But under no condition should you take a chance with the safety of your milk supply. The milk industry has done a fine job of supervising and controlling the safety of its highly perishable product, and it is the responsibility of every homemaker to always buy pasteurized milk. If you live on a farm and have your own cows, for your personal use; pasteurize your own milk. (More about pasteurization will follow.)

Plain untreated raw milk is used on farms and is still sold in certain rural communities. Its cream content is variable and its bacterial count may cover a wide range. Because diseases such as bovine tuberculosis, typhoid and undulant fever may be transmitted by means of untreated raw milk, it is always advisable to boil raw milk 5 minutes before using. It can also be made safe be pasteurizing (as described l will describe later, but a dairy thermometer and accurate procedure are essential if good results are to be obtained.

Pasteurized milk and cream are made by “heating every particle of milk to a temperature of not less than 143 deg. F and holding it at that temperature for 30 minutes in appropriate pasteurization apparatus.” The milk is then cooled to 50 deg. F. A second and newer method of pasteurization heats milk to a higher temperature, at least 160 deg. F. For less than 15 seconds, and then cools it at once to 50 deg. F. in approved apparatus, properly operated. Pasteurization destroys all harmful bacteria that might have gotten into the milk. It changes the flavor so slightly as to be imperceptible, and does not materially affect the nutritional value. This process has proven its value by practically eliminating epidemics of milk-born diseases in areas were all milk is pasteurized. Milk correctly pasteurized sours normally, showing that desirable bacteria in the milk are not killed in pasteurization.

Homogenized milk has its fat globules (the cream) uniformly dispersed throughout the milk. This is done, in some areas, by forcing the milk under high pressure through very fine holes. Other methods also are used. Homogenized milk is uniform, and the cream does not separate and rise to the top. This thorough distribution of the cream through the milk causes many to feel that it tastes and looks richer, but actually it has the same cream content as milk of the same quality that is not homogenized. It does guarantee the same richness at the bottom of the bottle as at the top.

Certified milk is produced and distributed under carefully controlled hygienic conditions and supervised by a medical commission and the state board of health. Cows, milkers, buildings and equipment are checked periodically. The certificate awarded to an approved dairy indicates that the milk produced there is of uniform composition and that it conforms to rigid requirements as to care and bacterial count. Most certified milk is now pasteurized. It is generally somewhat more expensive than ordinary pasteurized milk, since it must carry the added costs of special supervision.

Vitamin D milk has had its natural content of Vitamin D increased by the addition of a vitamin concentrate. This milk is one of the few sources of dietary vitamin D. Since all children need this vitamin, the advisability of using vitamin D milk for your family is best determined by your family physician. In most cases, vitamin D milk can take care of the child’s vitamin D needs.

Buttermilk may be cultured or obtained directly for the churning of butter. Originally the term buttermilk meant the product left after the butter comes in the process of churning sweet or soured cream. Now it is also used to designate the product made by the addition of certain bacterial cultures to whole or skimmed milk. These bacteria are similar to the harmless types which occur normally in milk, and which are responsible for the natural souring of milk. These bacteria are similar to the harmless types which occur normally in milk, and which are responsible for the natural souring of milk. In natural souring, however, the sanitation and flavor development is not controlled. Cultured buttermilk when made from pasteurized skimmed milk has the same desirable food values and flavor appeal of natural buttermilk, But with the safety and flavor controlled. (If made from whole milk, its food value is greater due to the higher fat content.) Buttermilk is slightly acid and is usually thicker than sweet milk. Special cultured milks, such as acidophilus milk and Yogurt preparations, are sometimes prescribed on special diets, particularly for certain digestive disorders and for infant feeding when ordinary formula cannot be used.

Skimmed milk is milk with almost all the cream removed. It contains far, less fat than whole milk. Most skimmed milk shows a fat content of about 0.1 per cent/ since only butter fat is removed, the remaining milk contains almost all the minerals. Proteins and water soluble vitamins. The caloric value is only half of whole milk. Since its Vitamin A content is negligible due to its lack of butter fat, many dairies add 2000 units per quart to make its vitamin content equivalent to whole milk. Skimmed milk is pasteurized and is desirable in low caloric diets.

Flavored milk is milk such as chocolate milk, is also available and may be made from whole, partially skimmed, or skimmed milk.
Soft curd milk that has been treated by a special process so that the curd formed during digestion will be tenderer. This type of milk is sometimes used in baby formulas, since it is easier to digest. It is also prescribed in the treatment of certain digestive disorders.

Graded milk is available in many cities and is a guide to the bacterial count of the milk both before and after pasteurization. The grades are listed by the United States Public Health Service Milk Ordinance and Code as follows: Certified, Grade A Pasteurized, Grade B Pasteurized, and Grade C Pasteurized. The grade C must be plainly labeled cooking only. There have been some objections raised regarding the use of grades for milk. The main objection voiced was that it is more desirable to regulate the handling of all milk so that it will meet the standards set up for Grad A milk rather than to allow the greater bacterial count of the lower grades. All three grades are considered safe, but the higher bacterial count indicates careless handling resulting in contamination somewhere in the production.

Evaporated milk is made from fresh whole milk of high quality by evaporating 60 per cent of the water content. The milk is then sealed in cans and sterilized by heat. Most of the food value remains, but variable amounts of vitamins B1 (thiamine) and C are lost. Its fat content is about 7.9 percent and it contains not less than 25.9 per cent total milk solids. Practically all evaporated milk has a vitamin D concentrate added. It forms a fine soft curd during digestion. Since all brands of evaporated milk must conform to federal standards, they are similar, and this uniformity makes them particularly useful for baby formulas. Either the addition of an equal measure of water it may be used in almost all kinds of cookery to replace whole fresh milk. Undiluted, very cold evaporated milk will whip like cream. Since it keeps almost indefinitely when un-opened, it is convenient for emergencies and as a supplement to fresh milk. It is usually priced somewhat lower than an equivalent quality of fresh milk. No sugar is added.

Condensed milk should not be confused with evaporated milk; It is made by evaporating about one-half of the water content from a mixture of whole milk and sugar. It contains about 40 per cent sugar and at least 28 percent total milk solids and not less than 8.5 percent butter fat. It is not sterilized, but depends upon the sugar for preservation. Sweetened condensed milks re used mostly to make bakery goods, desserts, and candy. It is more expensive than an equivalent amount of fresh milk but has an individual flavor and other properties that make it pleasing to use in may foods.

Malted milk powder is made by drying and grinding a mixture of whole milk and the liquid separate from a mash of barley malt and wheat flour with additions of small amounts of slat and soda. It contains at least 7.5 percent of butter fat. It is sold in tablet and powder form.

Dry milks are the most concentrated form of milk. They require no refrigeration and little storage space because they are dry, but they must be kept in air-tight, moisture-proof containers to remain fresh. Milk is dried by removing at least 95 percent of the water from either whole or skimmed milk. The milk is either sprayed into drying chamber or on to hot rollers. In the spray process, the milk dries in a fine powder; in the roller process, it dries in a sheet which is scraped off the rollers in flakes. These flakes are then sometimes ground into a powder. The spray process powder mixes with water more thoroughly and rapidly than does the roller products, which has a tendency to settle out upon standing. They are equally satisfactory when a tendency to settle out upon standing. They are equally satisfactory when a tendency to settle out upon standing. They are equally satisfactory when sifted with other dry ingredients for baked products, but for beverages or ice cream it is best to select the spray type. The package label should give the process used.

Dry whole milk is identified by the government as “the product resulting for the removal of water from milk and contains no less than 20% milk fat, and not more than 5 percent moisture.” A quart of reconstituted milk, similar to fresh whole milk in nutritive value, except for constituted milk, similar to fresh whole milk in nutritive value, except for constituted milk, similar to fresh whole milk in nutritive value, except for variable amounts of vitamins B1 and C, may be made by placing 1 ¼ cup of spray process milk on top of 3 ½ cups of water and beating thoroughly. This milk may then be used as a beverage or in cooking.

Non-fat dry milk solids (dried skimmed milk) are identified by the government as “the solids contain the lactose, milk proteins, and milk minerals in the same relative proportions as they were contained in the fresh milk from which the solids were made. “It contains not over 5 percent by weight of moisture, and not over 1 ½ percent fat, unless otherwise indicated.” The use of dried skim milk is an easy and economical way to improve the flavor and nutritional value of foods. It is used chiefly in cookery by sifting it with other dry ingredients to make bread, cakes, biscuits, bread puddings, and as a constituent of many commercial prepared mixes. It can be used to advantage in cooked cereals, ground meats mixtures or sausage products. It can be used in the preparation of whipped chilled gelatin or frozen desserts by placing on the require amounts of water and beating.
Cream is defined “as a portion of milk which contains not less than 18 percent but fat.” In general the same rules of safety and quality that apply to milk apply to cream. : light cream, or coffee cream, usually runs from 18 to 25 percent butter fat, whipping cream from 30 to 40 percent, or even higher. The percentage of butter fat of the cream usually appears on the bottle or carton, and since it is usually true that the higher the butter fat content the more expensive the cream is, it is well to check to see that you are getting the highest butter fat content for the money.

Sour or soured cream should contain at least 18 percent butter fat. It is made by adding a culture to sweet butter. Never buy sour or butter cream in bulk, since its safety for more than a short period cannot be assured, due to hazards of contamination. See index for Sour Cream recipes.

SOME HINTS ABOUT MILK AND MILK PRODUCTS

1. The wise housewife will never allow a drop of milk or cream to spoil or otherwise be wasted. Since light destroys both riboflavin and vitamin C, milk should be taken in promptly if delivered and refrigerated or stored in a cool dark place as soon as possible. It should be kept in the refrigerator when not being used and closely covered at all times to prevent contamination. Adding old milk to fresh will hasten the spoilage of the fresh, and should only be done if the entire amount is to be used at once. Developing the habit of placing the new fresh milk behind cartons of older milk will assure the use of the older milk before it has a chance to spoil.

2. In using buttermilk or sour cream in recipes, the commercial type should always be bought. The flavor and acidity are more nearly standardized in commercially prepared buttermilk and sour cream, and can be depended upon to produce a fine cooked product. Milk that sours in the home and that has an unpleasant flavor should not be used for beverages or in cooking.

3. It is practical in small families or even when large amount of milk are used in baking and cooking, to buy some milk that is not homogenized (When it is available.) and use the cream for cereals when the rich flavor of cream is very desirable. The remaining “skimmed” milk can be made into a flavored beverage or used in cooking where the lack or richness will not be noticed. This is nutritionally practical only if each family member obtains his full quota of whole milk. The caloric and vitamin intake of a child is impaired if the cream is removed from the milk other ways. Such compensation is hard to guarantee, however. But for use on cereal and in cooking the foods that the entire family enjoys, Using the “top milk” will prove economically and practical with no nutritional loss.

DON’T BELIEVE THESE FALLACIES ABOUT MILK

1. There is no physiological or chemical evidence to support the theory that milk and fish or ice cream and fish should not be eaten at the same meal. Milk and fish are entirely compatible, are eaten together in fish chowders and oyster stews with no ill effects whatever.

2. Milk is not a fattening food. The pint of milk a day, which is the recommendation for adults, contributes a little over 335 calories. Since the average adult man requires about 3000 calories, this only 11 percent of his total caloric need. The pint of milk, however, provides three-fourths of his need for calcium and about one-half of his phosphorus need, besides contributing significant amounts of several vitamins. On Very strict reducing diets, it is advisable to use skimmed milk; this provides only about one half the amounts of calories and about the same amount of B vitamins and mineral. However, skimmed milk contains very little vitamin A. since this nutrient is found in the cream fraction only.

3. Milk and acid fruits can be mixed with no ill effect. Actually the curd formed by the action of the acid on the milk probable facilitates the digestion of milk because curd forms naturally when milk reaches the stomach.

MORE ANSWERS TO YOUR QUESTIONS ABOUT LEAVENING AGENTS

Saturday, September 18th, 2010

BAKING SODA

Before the days of baking powder our ancestors made their own leavening by using soda with some acid, either soured milk, soured cream or molasses. The soda reacted with the acid and set free the gaseous carbon dioxide. One-half teaspoon of soda and one cup of soured milk are about equivalent to the reaction of one teaspoon of baking powder. The molasses used today is much more mild and much less acid than the old fashioned type, and no exact equivalents can be given. When soda is used in a recipe, it is a good rule to mix. It with the dry ingredients so that release of gas is delayed until the liquid is added in the final mixing. However, in some very good recipes, soda is added to the milk or molasses. In some cases soda is added to hot water which is thoroughly stirred into the batter just before it is poured into the baking pans.

CREAM OF TARTAR

Before the commercial manufacture of baking powder, many recipes called for baking soda and cream of tartar. The cream of tartar was the acid ingredient necessary for the release of carbon dioxide gas from the soda. It is used today in the tartrate baking powders, sometimes in combination with tartaric acid. The chief use of cream of tartar now is in the baking of angel food cares. An angel cake baked without it is cream colored instead of pure white, and is less tender. It gives slight acid reaction to the batter, and affect the color and tenderness of the flour and egg white proteins.

YEAST
Yeast is a microscopic plant which under proper conditions causes fermentation and liberated carbon dioxide. The various procedures in making yeast breads and rolls set up the proper conditions in the dough for the yeast breads and rolls set up the proper conditions in the dough for the fermentation process. As the liberated carbon dioxide increases in amount and expands the bread rises. The heat of baking stops the fermentation process and the carbon dioxide passes off as vapor. Compresses yeast is moist and very perishable. It must be refrigerated or it will weaken and spoil. It is convenient and quick to use, but it must be fresh. It is usually more expensive than the other forms. Dry yeast is obtainable in granular and cake form, Dry cake yeast acts more slowly than the compressed, and must be used in larger amounts than compressed; however, this yeast keeps for months but keeps best is refrigerated, Granular dry yeast is used like compressed yeast. It is much less perishable, keeps for several weeks but best with refrigeration. Fast granular yeast is growing in popularity today. I keep granular dry yeast in the freezer section of my refrigerator and it lasts much longer. Granular dry yeast is used like compressed yeast. It is much less perishable, it keeps for several weeks but best with refrigeration. Fast granular yeast is the most popular today.