Strategic Health Corp

History of port wine always a discovery! Justifiably, port wine is one of the history of Portugal. Many archaeological remains from the Roman period that have to do with the wine-making can be found in the area around Porto. Religious orders later contributed much to spread viticulture in the whole Douro Valley. In the 17th century, wines from Porto found”a first commercial distribution by increasing imports of England as a result of high taxation of the wines of Bordeaux by French politicians. Merchants from England in search of new wine supplier discovered the advantages of the Douro wines. Agencies were established as a result, 1703 an English Portuguese commercial agreement was finally signed. From this point on, you started with the up strengths of the Douro wines, a technique that should determine the character and soul of the port. First the wines from the Douro had nothing to do with the now famous port wine together.

The wines were dry and full-bodied, but also aromatic and with a high natural alcohol content. To to make more durable with the wine for the long voyage across the sea to England began to intensify the wine with brandy. You could find subsequently that the wine interrupting the natural fermentation lost some of its acidity, kept a part of the sweetness of the grape must was elegant and is duplicated the flavors the birth of port wine. The simple wine from the Douro is turned into vinho”do Porto. The famous Marquis de Pompal, who as a Minister in 1755 reorganized the Portuguese economy after the devastating earthquake of Lisbon, met finally a revolutionary decision: 1757 he ordered to restrict the areas under vines in the Douro Valley and mark the position of the best vineyards with granite blocks. With the aim of achieving highest quality in the exported wines he set precise rules for the cultivation of vines, wine prices, transport and obligatory wine tastings, with whose help he quality monitor, and the production quantity of export demand could adjust.

Portugal had set up already the first denomination of controlled origin almost two centuries before they began in France of famous wine regions, thus. “The founded in 1765 by Royal Decree Companiha geral da Agricultura dos Vinhos do Alto Douro” compliance supervised strictly. Nowhere in the world, a wine region possessed a such strict supervisory body. “Today, this task takes over the Instituto dos Vinhos do Douro Porto”. Curious and appetite get? Then test it equal to one of our ports and discover the Special!…

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.

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.

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

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.