Some Facts About Pike Cavair As a Source of Health

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.

Why Cook? Why Catering?

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.

Ketchup – Pour It on

Ketchup, undoubtedly America’s favorite condiment, (followed closely by mayonnaise and salsa) is poured on virtually everything.. Who doesn’t know a ketchup addict who can’t get through one meal without ketchup on something. Or perhaps you are unabashedly one yourself.

A bottle of ketchup is found in approximately 97 percent of U.S. homes, but the present form we enjoy is relatively new, considering it has its roots in ancient China. The origin of the word ketchup is believed to be traced back to a Chinese word that can be loosely translated as ke-tep or kio-chiap. Or possibly from a Malay language sometimes referred to as kicap, kecap, ketjap. The precursor to our ketchup was actually a fermented fish sauce made from fish entrails, meat byproducts and soybeans, usually ground into a paste. This mixture not only added flavor to food, but was easy to store on long ocean voyages. As it spread along spice trade routes to Indonesia and the Philippines, British traders got hooked on the spicy, salty taste, and by he early 1700s. they took samples home to England and promptly modified the original recipe.

Even though tomato plants were introduced to England by way of South America during the 1500s, tomatoes were widely believed to be poisonous, along with other members of the nightshade family (eggplants and potatoes). The earliest usage in England was recorded in 1690 and spelled “catchup”; later the spelling of “ketchup” appeared around 1711, and the modified spelling “catsup” in 1730.

A famine in Italy during the late 1830’s led the starving superstitious folks to finally try tomatoes, and the population was pleasantly surprised when no one became poisoned,
leading to the popularity across Europe. The first Italian tomato sauce recipe appeared soon after the famine. Imagine Italian cooking without the tomato… unthinkable.

Tomato ketchup appeared in America in the early 1800’s. An enterprising Philadelphia native named James Mease incorporated the tomato into his recipe, setting off a revolution of tomato-based ketchup. By 1896, The New York Tribune estimated that tomato ketchup had become America’s national condiment and could be found “on every table in the land.” That might have been a bit of an exaggeration at the time, but certainly prophetic for the coming twentieth century, especially with the introduction of hot dogs at the two world fairs: Chicago and St Louis. Cooks and homemakers began scrambling for ketchup recipes to make at home along with the growing popularity of bottled versions. Many cookbooks featured recipes for ketchup made of oysters, mussels, mushrooms, walnuts, lemons and celery, but the Americans were the first to make the tomato its base for the prized condiment.

With many different versions of the condiment already in the U.S., a Pittsburgh businessman named Henry J. Heinz started producing ketchup in 1876 using tomatoes and vinegar as his chief ingredients, and he soon dominated the commercial market (and still does). By1905, the company had sold five million bottles of ketchup. The first recipes Heinz tried contained allspice, cloves, cayenne pepper, mace, and cinnamon. A second
included pepper, ginger, mustard seed, celery salt, horseradish, and brown sugar, along with the two primary ingredients, tomatoes and vinegar. Soon the country was hooked.

Americans currently purchase 10 billion ounces of ketchup annually, which comes out to approximately three bottles per person per year. That figure seems low, but keep in mind that Americans consume much of their ketchup outside the home, at restaurants and fast food locations.

So today, when you shake that bottle or open that packet, be thankful that your beloved ketchup is free from entrails and fish heads… and enjoy.

Please Pass the Mustard

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.

Food Specialities Of Different States Of India That Everyone Must Have

The variety of food India has to offer is simply unbelievable. Every state of it has an array of food and different cooking style. From the spiciest to the most ordinary preparations, they have something different to offer. To know more, we bring to you some authentic, must have, local dishes native to the various Indian states.

DAAB CHINGRI- West Bengal
Filled with green coconut, it is a traditional Bengali dish of soupy mustard prawn curry. The aroma of the coconut water and kernel gets mixed up with the prawn, giving it a most fabulous taste. This special delicacy is best served with a plate of boiled rice.

BAL MITHAI- Uttarakhand
This exquisite dish comes from the state of Uttarakhand which is made by roasting the evaporated milk cream with cane sugar and later coated with white sugar balls. It is one of a true delight for all the dessert lover.

KAMBU KOOZH- Tamil Nadu
It is cool refreshing and healthy dish from the state of Tamil Nadu. The dish is prepared from millet and is stored in the earthen pots to create a perfect taste.

MALAAI GHEWAR- Rajasthan
This round shaped food delicacy is a traditional dish of Rajasthan. It is made from flour, milk and pure ghee. There is a possibility that you might find it in the other parts of India also, but the one you get in Rajasthan is simply incomparable.

CHHENA PODA- Odisha
This is an Oriya desert prepared from the baked ricotta cheese. This sweet delight could also be taken as an Indian version of Cheesecake. Do explore when you plan your visit to the state.

THALIPEETH- Maharashtra
It could be taken as the multigrain pancake, prepared from roasted chana daal, wheat, sorghum, millet, rice and mildly spiced with coriander seeds, onion fresh coriander and cumin seeds. The delicacy is very nutritious and is best served with buffalo milk cream.

BHUTTE KA KEES- Madhya Pradesh
It is a dish made with spicy grated sweet corn. The tangy taste of this authentic delicacy is must to try when you plan to visit the state.

IRACHI ISHTU- Kerala
This is a traditional food item from Kerala which is made with Chicken, beef or lamb. This tasty stew is best served with appam or plain bread.

RUGDA- Jharkhand
When you planning to visit Jharkhand, do not forget to try Rugda. It is a variety of mushroom indigenous to the forests of Jharkhand. The dish is very healthy and is best eaten with rice or poori.

KALAADI CHEESE- Jammu and Kashmir
Prepared from cow’s milk, Kalaadi is a traditional local hill cheese which comes from the state of Jammu and Kashmir. You simply cannot forget to miss out on its divine taste when you are there.

MADRA- Himachal Pradesh
Coming from the state of Himachal Pradesh, Madra is a traditional pahadi gravy. The dish is prepared with yoghurt, coconut, almonds, peas and raisins. This special food item offers a very aromatic flavour and delicious taste.

BAJRA KHICHDI- Haryana
This amazing khichdi is made with coarsely crushed pearl millet and is served with pure ghee or sesame oil. The dish becomes all the more tasty with lassi, pickles, papad, gur or curd.

KHANDVI- Gujarat
This delectable snack is made from gram flour and yoghurt, tempered with sesame, mustard seeds and decorated with green chillies, coconut and coriander leaves for its amazing look.

BEBINCA- Goa
Famous for its seafood cuisine, Goa is also known for its authentic and exquisite pudding dessert. The traditional Bebinca in Goa is made up of 16 layers and is rightly served warm with cold ice cream.

DEHRORI- Chhattisgarh
It is a delicious dessert from the state of Chhattisgarh which consists of fried rice dumplings dipped in sugar syrup and garnished with nuts. The dish is usually prepared on Diwali eve to make the celebrations more joyful.

LITTI CHOKHA- Bihar
This crunchy dish from Bihar is prepared with wheat balls stuffed with Pitthi – roasted and spiced gram flour) and Chokha (mashed potatoes). The dish becomes all the more delicious with pure desi ghee on its side.

A Nutritional War Between Roasted And Raw Nuts – Which One Is Better?

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.

SciFi in Ag: Chatbot With Your Plants?

Precision farming is about managing variations in the field accurately, to grow more food using fewer resources and by reducing production costs. It can make a difference in food production, facing the challenge of a growing world population, and can help farmers achieve: greater sustainability, environmental protection, higher productivity, and economic benefits.

What is happening in the industry?

Highest adoption rates of precision farming are seen in the United States, Germany, Australia, and Brazil, while Asia-Pacific is expected to show record high rates of adoption in the forecast period. With the governments of various countries providing subsidies to farmers for the use in their cultivation, the adoption rates are expected to increase in the other regions as well. Various technologies dominating the market are GNSS/GPS Systems, GIS, Remote Sensing and VRT, where VRT is the fastest growing segment with a robust CAGR of 16% during the forecast period.

AGCO Corporation acquired Cimbria, a Dutch equipment supplier of grain, seed, and powders. The acquisition of Cimbria will help expand and strengthen their business geographically in Denmark. The company also offers mobile tools that offer access to large data and information related to crop, which further improves farming. John Deere acquired Monsanto’s Precision Planting. This acquisition will help the company maximize digital agriculture and helps in seamless collection of infield agronomics data.

Precision Farming – Market Dynamics

Less availability of productive land, constant change in climatic conditions, and the strict regulatory framework have led to increasing demand for a more effective and efficient agricultural sector. With the advent and implementation of modern technologies, management of the agricultural land becomes more competent. For example, automation technology, sensors, geo-mapping, and big data analysis tools help evaluate climate and soil data, which increases the overall efficiency of agriculture.

Innovation and technology have led to major developments in various sectors, and agriculture is one of them. Sensing technologies, software applications, communication systems, data analytics solutions, and positioning technologies are some of the latest technologies used. Various technologies, like driverless machinery and drone crop dusters, provide vital opportunities for the growth.

In 2016, North America dominated the precision farming market with a share of about 50%. The United States and Canada dominate the market share in this region. Large-scale farmlands, ever-existing need to increase yield, and high labor costs will drive the market in the region. The farmers are highly skilled and willing to embrace new technologies. However, most of the agriculture farms and farmers rely heavily on exports to sustain revenues and prices, which may change the market dynamics in the near future. Asia-Pacific has been identified as a region that is yet to reach its maximum potential in this domain.

Will global precision farming show an unprecedented upward growth trend till 2022?

According to a report by a market intelligence firm, the global precision farming market is estimated to reach a value of USD 5.98 billion by 2022, recording a CAGR of 12.97% during 2017-22. In the past 10 years, precision farming has moved from good science to good practice and has witnessed unprecedented growth around the globe. 70 to 80% of the new farm equipment sold today, incorporates some form of precision farming component. Asia-Pacific is expected to be the fastest growing market with a CAGR of about 21% during 2017-2022. The major factor stimulating market growth in Asia-Pacific is augmented yield and profitability, which is pushing farmers toward crop monitoring technology. Australia holds the major share of the market in this region.

Competition Analysis

This market report includes competitive vendor landscaping of 17 companies involved in the precision farming industry, including big players, like AGCO Corporation, Ag Leader Technology, Monsanto, Deere & Company, and Lindsay. The market of is fairly fragmented with the presence of several local and regional players. The market of precision farming is still an emerging market, however, brand loyalty in certain segments is reportedly good. Farm machinery and service support are the two major segments that have brand loyalty.

Totally Sauced

What would we do without our favorite sauces? Whether you are a soy sauce fan, a steak sauce addict or a Worcestershire aficionado, we love our condiments and sauces, so come along as we review a few favorites.

Like many condiments, soy sauce originates in ancient China as a way to stretch salt, which was historically expensive. The beginnings of soy sauce are traced back to the Zhou Dynasty around 2000 B.C., using fermented pulverized fish with salt as a condiment. The plentiful soybeans used in the fermentation process helped to stretch the salt content, making it more affordable for the Chinese people. When introduced to the Japanese, they used their uniquely brewed soybeans, and by the middle of the seventeenth century, the process would replace the need for so much salt, which popularized soy sauce throughout Japan as well as neighboring Asian countries.

Dutch traders discovered the tangy sauce and began carrying it back to Holland in barrels, where its popularity spread throughout western Europe. In the 1800’s, thousands of Chinese arrived on the West Coast of the U.S. looking for work, and they brought their distinctive style of cooking and recipes with them. Eventually soy sauce became one of the components of Worcestershire sauce, which was developed in England in the 1800’s.

Worcestershire sauce is named after the city where it was created, Worcester, England. It’s believed that a local British aristocrat, who had been a Governor of Bengal, discovered the sauce while living in India and wanted it reproduced for his fellow Englishmen upon his return home. He visited a chemist shop in Worcester, asking for the recipe he had to be duplicated. The two chemists, Lea and Perrins, created the sauce as best they could, but found they disliked the concoction and stored it in their cellar. Some time later, after it had fermented, they re-tasted the preparation to discover it was delicious. Although today, the ingredients are listed on the label, the exact recipe has never been revealed and still remains a closely guarded secret. As Lea and Perrins sauce became popular, others scrambled to create something similar. Just in the city of Worcester alone, there were originally over 30 varieties of the sauce, but Lea and Perrins has dominated from the beginning. During that time, plain and tough meats were greatly enhanced by sauces, and Lea and Perrins was welcomed on dinner tables, eventually finding its way to the U.S. during the nineteenth century.

Steak sauce was created around 1824 by the chef of King George IV in England. Although some historians claim that the King may have pronounced the sauce “A1” which lead to its name, it is possible that steak sauce was created in 1824 back in Richmond, Virginia by Matt Leader, who had been a chef to King George IV. Labeled “steak sauce” for almost 50 years, in 2014, Kraft Foods declared that A1 Steak Sauce “is no longer just for steak”, and removed that moniker from its label. They proclaimed that A1 Sauce is good “for almost everything.”

Needless to say, there are countless sauces on the grocery shelves to accommodate everyone’s taste, or perhaps you are a minimalist and prefer using just a bit of salt and pepper. Whatever your taste buds dictate, there’s no denying that we love our seasonings and sauces, no matter where we live.

Say Hello to the Superfood, Yuca

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!

Everyone Say Cheese!

Truly one of life’s great pleasures, who doesn’t like cheese. Stack it on your burger, add it to a sandwich,eat it plain, mix it in casseroles and that all-time favorite, mac and cheese, there is a type for every taste bud, age and budget. Dating back thousands of years B.C. cheese was first created by populations who herded milk-producing animals. The art of cheese making was refined over the centuries until it became a staple of Western Europeans, from the poor to the royals and everyone in between. Whether you’re an aficionado of fine gourmet cheeses, or an unapologetic fan of Velveeta, there’s nothing quite like it. Pity the lactose intolerant who have to pass on cheese..

Well, this time the Chinese were out of the loop. Cheese clearly was created in areas of Europe which are now Poland and its environs, possibly as far back as 7000 B.C. In all fairness, the Chinese did not use dairy and presumably didn’t herd milk-producing animals, so they had no hand in creating cheese or milk products at all.

Ancient herders discovered that milk solids could be turned into a cheese-like substance, and since cheese lasted far longer than milk, which easily spoiled, it was a popular food for travelers and shepherds. But early cheeses were undoubtedly bland, liquidy and probably resembled our present day cottage cheese. As cheese making processes were refined and different varieties created, this wonderful food took on a whole new persona. Greeks embraced cheese, which they made with sheep and goat’s milk, and their cheese tended to be crumbly, similar to present-day feta. Adding a few herbs to the milk mixture gave it flavor, and cheese traveled well, providing a good source of protein for their ancient armies.

Soon royalty had their chefs pursue the art of cheese making, and it spread through Western Europe, quickly embraced by the Roman Empire. Monks joined in, understanding that along with their staples of bread and wine, cheese provided a substantial meal in the monasteries. Once it reached France, a country synonymous with the word “cheese”, the French took it to a whole new level, enjoying the creamy textures and creating cuisine around the various varieties they produced (think Camembert, Brie and Roquefort). Today, every region of France boasts their own particular cheese.

And speaking of Roquefort, how many of us get confused by the different varieties and the interchangeable term “blue cheese?” Let’s clear this up. Blue cheese is basically a generic term. There are three major types: Roquefort (French), Gorgonzola (Italian) and Stilton (British). The U.S. was kind of left out with this variety, (but don’t tell that to people in Wisconsin). Roquefort and Gorgonzola are two variations of blue cheese. Roquefort is French, made from sheep’s milk, and Gorgonzola is Italian, made from cow’s milk. Roquefort has a sharpness, but not as strong and robust as Gorgonzola. And then there is Stilton. A popular British version, but considered to be a poor cousin in the eyes of cheese connoisseurs.

Originating in the village of Somerset, England, cheddar cheese is a hard, off-white, sharp-tasting natural cheese. (The orange color is added.) It is probably the most popular type in the U.S. and is what the so-called American cheese (which isn’t really cheese at all) is modeled after. Europeans enjoy cheddar in its natural white color and frequently end a meal with a plate of room temperature cheeses and fruits. Most foodies eschew American cheese, which adorns our fast food cheeseburgers and our beloved mac and cheese. And then there’s Velveeta, considered the bottom of the barrel (but great for cooking).

Not to be slighted, Switzerland caught up with France and created their own wonderful versions. Their most popular are Gruyere and Emmental, which is called Swiss cheese in the U.S.

With the popularity of wine these days, what better accompaniment than cheese? Whether you favor a sharp cheddar, a smooth Gouda, a tangy Swiss or a creamy Brie, there’s just no getting around it: say cheese!