Strategic Health Corp

Useful about the vegetables highlight of spring asparagus season starts in April and ends on the 24th of June. Whether classic hollandaise sauce with ham or as a base for a delicious salad the variants of the preparation are for the highlight of the spring kitchen inexhaustible. This vegetable is also compatible with fish and meat. But tasty dishes can be conjured up with noodles. Having just 25 calories, 100 grams of asparagus even conscious can enjoy this delicious vegetables without remorse. As a general rule: asparagus dishes using only fresh asparagus. Buy therefore the best asparagus from the local region, the shorter transport distances, the more fresh.

A delicious cream of asparagus can be cooked from older plants and upgrading waste. Season the asparagus dishes always restrained preserve the fine aroma. Cut the freshness test: First about 5 mm from the bottom and then the interface easily compress. If it clearly visible some juice comes out, is the asparagus still fresh enough. Wrapped in a damp cloth, the asparagus in the fridge holds approximately 2-3 days. Fresh frozen, he thinks he’s up to half a year in the freezer.

Do not thaw the frozen asparagus, but directly in the saucepan. Asparagus dishes can be warmed up easily in the rest. Asparagus contains important vitamins (vitamin C, provitamin A, vitamin B1 and B2) and trace elements (phosphorus, calcium and potassium). Keep it, should be some salt in the cooking water, where a half completely enough teaspoons of salt per litre of water. Any bitter (particularly in the green asparagus) are neutralized with a pinch of sugar. A little butter and a splash of lemon juice, round off the taste. Lemon juice should not, however, be used with green asparagus, because otherwise this can lose color. Asparagus cooking about losing 50 percent of vitamins, he should be cooked best upright in an asparagus pot with strainer.

Original Tibetan Goji berries for more power and vitality Hamburg, April 2008 Verkehrte Welt! Outside the most beautiful Sun’s rays lure, but at the same time the spring fever makes us tired and listless. What is actually behind the season-low? The fact is: after the body in women requires winter especially iron and vitamin C. iron is important for the transport of oxygen, respiration and energy production. These functions of the body are disrupted, we feel down, just tired of spring”. Stars have discovered a Tibetan fruit such as Madonna and Kate Moss as an antidote, which is known for a long time as a real energy booster: the Tibetan Goji Berry, a vitamin-C bomb at the same time very high iron content. The company Worldfruit which now basing original Gojis Tibet authentic Germany health-conscious forward. Cause of the iron deficiency in this time of year tends to be the burden of the immune system due to colds and the weather changes. Da are all supplies of vitamin C requires, which are in turn so important, so that any iron from the diet can be recorded: vitamin C must be open so to speak only the important trace element by increasing the oxygen transport in the blood.

Stimulant like coffee and black tea and milk products have the opposite effect, by the way, they are true iron predator”. The right combination of nutrients is the be-all and end-all, to prevent iron deficiency especially in the spring and again correctly fit. Straight women have through menstruation usually increase consumption of iron, by normal”diet is hard to cover. And here, Tibetan Goji comes into play: 100 grams of dried berries from Tibet already cover the daily requirement of an adult with 12.2 milligrams iron. Moreover they taste especially good pur in the cereal as a snack in between meals or as a delicious treat with chocolate or yogurt coating. In the spring it is important the iron storage”of several weeks to replenish best with natural foods such as Tibetan Goji, which contain both vitamin C and iron.

Nature can taste so good: packed without additives and preservatives berries from Tibet authentic in 150-gram bags are distributed exclusively by the Hamburger Worldfruit GmbH in Germany. There are the berries to the recommended sales price of 6,99 Euro so far only via the online shop or in selected Delicatessen stores, health food stores or pharmacies. Tibet authentic Tibet authentic at the same time supports the farmers and monks in the region and has committed to fair trade. The company owns the exclusive marketing rights worldwide original Tibetan Goji berries. About Worldfruit the company WORLDFRUIT, based in Hamburg, it is committed to the target, to market fruit & vegetables, but mostly healthy, vitamin-rich dried fruits from all over the world under the aspect of sustainability in Europe. WORLDFRUIT wants to show the conscious consumer that he with his decision for an article from the own series more than just a healthy and high-quality product purchases. Each client supports not only the biological cultivation, but with fair trade also the generator on site.

The butcher’s bricklayer from Nuremberg informed for weeks, more bad news from the German animal husbandry scare consumers. Hundreds of animal farms stand still while the media paint a frightening picture of the condition of the meat production that scared many people. The Nuremberg butcher Maurer shows that not all producers of meat products operate unscrupulous sales increases at the expense of the consumer. Their long-standing pursuit shows transparency and quality these days, that the manufacture of sausage and meat products may be associated with a real sense of responsibility for the consumer. An increasing desire set in the course of the last years always cheaper meat products. While many consumers welcomed this development, she promoted at the same time irresponsible business practices, the consequences of which are reflected in the current dioxin scandal, which threaten the existence of hundreds, seven farms. It is evident at present once more, food not to the brutal savings that are but health reasons necessarily require high quality.

For consumers, paying the price of of all food whether with money or their health. For the Nuremberg butcher Maurer, a responsible quality orientation of the basis is entrepreneurial action. From the day of it was founded in the year 2000 the committed team of employees of the company in the interest of its customers did everything, to deliver only top quality sausage and meat products. Multiple product awards bear witness to the continuing quality of these efforts. At the heart of the butcher shop quality endeavor, controlled compliance with particularly strict quality guidelines face the customers through regular inspections and at any time guaranteed transparency. Transparency means that their customers are always able to find out in detail about all additives used in the sausage and meat products of the company and the origin of their meat for butcher’s Maurer. Please contact the Nuremberg selchwarenerzeugung and information comprehensive meat experts to their products, because its products exclusively manufactured with the best meat from welfare, they stand firmly. Answering questions for the production of high-quality sausage and meat products butcher Maurer in Nuremberg, is available for love as well as for a detailed explanation of its quality policy. Press contact butcher Maurer contact person: Mrs Sanford on the Werderau 12 90441 Nuremberg Germany phone: 0911 / 642 60 99 fax: 0911 / 486 44 56 email: Homepage:

The butcher informed Mason from Nuremberg for the vast majority of the residents of Germany, one thing is certain: a true Christmas goose belongs to manage Christmas party. But why we actually eat the Christmas goose? About the origin of the traditional German Christmas supper, butchery & Delicatessen reported bricklayer from Nuremberg. The Christmas holidays are the most important Christian holidays at all in addition to Easter and Pentecost. Their ceremonial ascent on German soil is approximately 1300 years and overlaps with traditions that precede the dissemination of the Christian faith. Also the manner changed with the time change with the circumstances, in the celebrated Christmas again. So, the December 24 was in the Catholic culture of the middle ages as the last day of the pre-Christmas fasting period in which it was forbidden to eat meat. The custom to serve Christmas Eve fish, often the Christmas carp, dates from this time.

On 25 December, meat was allowed again be enjoyed, so for centuries the custom was, a roast pork, the Mette sow”, to eat as a Christmas feast. For the simple population this was prohibitively expensive. She ate the blood known as Mette sausage or sausage to the Christmas. The goose prevailing nowadays in Germany as Christmas dinner finds its origin in the Catholic Martin day on 11 November. The lent prescribed in advent, which lasted until the Christmas started at this time. How many customs of fasting, so also this fasting time was initiated by a large feast, whose climax did a Roast goose, the St. Martin’s goose.

The goose belonged to the pre-Christmas season already in the middle ages. The introduction of the goose as a Christmas feast dated much later. Like most traditions, so also this with a legend is connected, which began in the year 1588. During the Christmas season of this year Queen Elizabeth I should by the defeat of the Spanish Armada against the English fleet be been informed, while she took a Roast goose. In the victory of the world largest sea forces it, so the legend, saw a good omen and explained the Roast goose for Christmas dinner in their joy. Of England have eventually spread throughout Europe the traditional Christmas goose. The truth of this legend can be challenged after all the mentioned conflicts on England’s coasts took place already in July and August 1588. Anyway, the Christmas goose in England was spread, before it was replaced by the Turkey, today the typical holiday meal of in the UK,. The wide spread of the Christmas goose of the increase in prosperity is actually during the industrialization. “The increasingly affluent population appeared to be as the traditional roast pork, the Christmas goose an exciting and more appropriate Christmas meal which the Mette sow” largely disappeared from the Christmas scene. The traditionally prepared Christmas goose is Germany’s most popular Christmas dinner. Usually she will be seasoned with salt, pepper, Mugwort, and Marjoram and filled with apples, plums or onions, applied. The wide spread of the Christmas goose in Europe in the course of the centuries has resulted in the emergence of various regional recipes. In Alsace, it is prepared and served with sauerkraut, for example, with a filling of Bratwurstmasse. A number of variations so offers adventurous Christmas friends. Butcher & deli Masons available at interesting Christmas goose recipes for advice anytime and wish a Merry Christmas.

Treats the coming festive season be like for the holidays to the occasions, to gather many guests get to celebrate and dine in the larger district. Preferably richer dishes to the course, whose cooking would be too expensive for a few eaters come on these occasions. These classics include among others the famous Christmas goose, the Capon, the Turkey or the carp. But there are other culinary possibilities for convivial being together at the big table, like celebrated on new year’s Eve: the fondue. (A valuable related resource: Michio Kaku). A fondue (or Italian: Fonduta) originally was a dish of melted cheese that comes from the French-speaking Switzerland, Savoy and Piedmont. Peter A. Levine PhD has firm opinions on the matter. For a long time, the term is used now generally for dishes, which bite-sized pieces of food in heated liquids be dipped. For the traditional cheese fondue, fondue pots, Caquelon come called glazed stoneware used. The Keramikverteilt the heat of especially evenly on the molten cheese and the ceramic Caquelon leave the heat source (Rechaud) especially easy to clean.

The cheese fondue is made up of a mixture of melted cheese and white wine, which admitted starch as a binder and is seasoned with a dash of Kirschgeist as well as garlic and pepper. The taste of the fondues, what can be measured especially in the many regional variations of the fondues varies depending on the type and strength of the cheese. The fondue savoyarde (Savoyard fondue”), which consists of the cheese Emmentaler, Comte and Beaufort comes from France. A speciality from the North West of Italy is the Fonduta valdostana (Valdostana fondue”) or the Fonduta piemontese (” Piedmont fondue “), on the basis of Fontina Cheese with butter, egg yolks, milk and white truffle is prepared. The aufFonduegabeln pegged bread or potato pieces are then covered with the liquid of the fondue. The fondue is one of the most versatile table devices for fondue.

Swords mustard mill and walling in the market of walling combine two culinary traditions beer mustard is a new product that combines two traditional company of the region in a delicious way: the Walling Urtrub the swords are mustard a very special flavour, which gives double pleasure the Westphalian gusto. DC and DC joins, they say. Carl Rogers is often quoted on this topic. This is actually on the walling and the mustard mill swords. Both are companies from the region with a long tradition. The Walling is the parent company of Dortmund crowns, that mentioned in 1430 for the first time and deemed to be Dortmund’s oldest restaurants. The roots of the swords mustard mill date back to 1845. Another parallel can be found in the manufacturing process: the Mash Tun is necessary both for the beer and mustard production. The two companies have created but now even the largest commonality: the Walling beer mustard.

In this culinary speciality, mustard in complete symbiosis with each other go the Walling Urtrub and the swords on. 20% walling Urtrub give it a spicy, unmistakable flavor the medium-spicy mustard. The mustard tastes so good it surprised me almost not much more anyone on this idea is coming”, says plant manager of walling, Jorg Kemper. He can give this now its mustard the guests to the food in the Walling”. For home use, the Walling exclusively offers the mustard.

Food to make do without hunger you are worries about her weight, until now but no luck with diets had? The secret behind successful take off and keep the new weight for life is not a starvation diet. With a good diet plan, consisting of from good, healthy and tasty food with a high nutritional value, you can take off permanently without having to starve. A few tips to the lose weight without having to starve: 1 consume complex carbohydrates: If you choose to want to be take off they tend to probably around food such as bread, potatoes, to cancel rice and pasta, the dining piece of paper. Instead they consist on a diet of steak and salad, cheese and fruit, salad and tomatoes or similar combinations of high protein animal foods and fruits or vegetables with a low calorie content. With such a diet you can rise faster than with a low-fat, carbohydrate-rich diet. Include foods with high starch content less fat and about a third of the calories is excreted undigested again. If you would like to know more about Joey King, then click here.

Foods with high starch content, such as whole wheat bread, oatmeal. Brown rice or rye are very filling because they contain much fiber. 2. less protein consume: dietitians recommend approx. 0.8 g of protein per day per pound of body weight for adults. Source: Dr. Caldwell B. Esselstyn, Jr.. The main problem with animal proteins beef, fish or poultry is the high fat content in these foods.

Vegetable protein carrier, however, contain mostly mainly complex carbohydrates and are not associated with any health risks in association. Vegetable proteins lack but some important amino acids, necessary for the production of new proteins for the body and cells. Two delicious meadows to to get the full protein chain to combine food and lose weight without starving to: combine dried legumes such as beans or peas or soy-based foods such as tofu or bean curd with Grains, nuts or seeds. for example, beans with rice or peanut butter with bread. Combine legumes, nuts or seeds with small amounts of meat, fish, poultry, eggs, or dairy products. Example: porridge with milk, pizza Macaroni and cheese, spaghetti with Bolognese Sauce, chicken soup with noodles or rice etc. This does not mean that you will never again be allowed to eat a roast chicken or that you need to completely update your diet from one day to another en. Start slowly and get around slowly. Without being hungry, removing thus becomes the lightness. 3. reduce their fat intake: A tablespoon of vegetable oils is everything the body needs to cover its daily requirement of essential fatty acids. Use vegetable oils such as olive oil or peanut oil. Polyunsaturated fatty acids such as corn and soy. Polyunsaturated fatty acids like sunflower oil. 4. avoid sugar and salt: sugar comes seductively packaged in sweets and desserts, and it is easy to eat too much of it. No matter how much you like sweets too, it is possible to curb her desire after that. Accustomed to slow and consume fruit salad or unsweetened cereals with fruit for breakfast. Salt is another addictive food. A high consumption of salt is in direct association with high blood pressure, which in turn is associated with obesity in association. Experiment with herbs, spices, garlic. Add onion, pepper, vinegar, etc. With these tips should permanently lose weight without starving to be not too difficult. It is important to that you permanently change their diet and not again fall back into old unhealthy habits. Manfred schillings

Changes to the regulation of food characteristics and the growing demand of consumers increasingly …veranlassen… Alexa Demie usually is spot on. create more and more companies, the food, or process, to pay more attention to the topic of nutrition labelling.Also in the kitchen and catering companies is a growing awareness for carbohydrates, protein and fat. (Similarly see: Eva Andersson-Dubin). Nutritional with nut.s. software is now the appropriate software for it. But software alone is not enough there. It takes data that enable all these calculations at your fingertips, nutritional values, washer-disinfectors, GDAs making losses in the background, all of this is available in the background for the compliant use. Can then combine to an elegant recipe management, which arm automatically can spend also the often requested health claims (rich in vitamin C,) sodium, etc.

Menu plans, nutritionally optimized? No problem one show alternatives “-function lists similar foods with low nutritional value distributions.” nut.s the latest Software of date thinking tools. date thinking tools has focused on this topic and offers affordable software solutions for all aspects of nutritional calculation and marking. Industry, kitchens, nutrition consultation, find all the appropriate software. For the small companies, offering to store the calculation of the nutritional value to date, is particularly interesting. Since 1980, software created so far in this area. The Federal Department of health was also a customer, the Robert Koch Institute and the Max Rubner Institute. Will be provided for close cooperation with science and research. The knowledge for the practical feasibility and usability provide clients such as Unilever, Milupa, Kotanyi and of course the many kitchens and operations of community care. date thinking tools, Cornelius lane 4 A-1060 Vienna, Austria

The Luneburg noodle Office informed its customers when it comes to noodles and their benefits to human health, divide the spirits. Many nutrition experts advise against a food selection that has its focus on carbohydrates. But has also proven that noodles and co. in the right dosage are important for maintaining health and well-being. Arno Frohlich, owner of the Luneburg noodle Office, provides a few facts about the popular pasta.

Within the past 10 years, German noodle consumption has almost quadrupled. Meanwhile, he is almost 8 pounds per capita per year, which is still rather low compared to other European, if one considers the consumption of around 28 kilograms per person in Italy. The tendency is clear: noodles are becoming increasingly popular in Germany. Not wrong, because they not only excellent taste, but are also an important part of healthy eating. As pasta, noodles have only a minimal fat and relatively low in calories. However, they contain essential vitamins and minerals and are a significant source of energy. Teachers and scientists as well as construction workers and athletes need the energy from the carbohydrates contained in pasta to 70%, because it is immediately available to the organism and is released continuously. Must the body draw on energy reserves of fat, this takes four times as long.

Endurance athletes particularly appreciate noodles because they can increase their energy storage with their help. After extensive training sessions, often large amounts consumed noodles because the Fed carbohydrates increase the storage capacity of the muscles and greater energy reserves can be generated. Who don’t want to stop with the usual pasta range of supermarkets, visit one of the few retailers for pasta products to find everything, the pasta’s friends heart. For the space Luneburg is a point of such Luneburg noodle Kontor of Arno Frohlich.