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"For Digestion's sake -- smoke Camels." From the March 21, 1936 issue of the Maroon and Gold, Elon College's student newspaper (p. 5).
View at DigitalNC: newspapers.digitalnc.org/lccn/2015236757/1936-03-21/ed-1/...
Digital Collection: North Carolina Newspapers
Contributing Institution: Elon University
Usage Statement: Copyright Elon University. The materials in this collection are made available for use in research, teaching and private study. Images and text may not be used for any commercial purposes without prior permission from Elon University.
From my set entitled
www.flickr.com/photos/21861018@N00/sets/72157607213815438/
In my collection entitled “Goldenrod”
www.flickr.com/photos/21861018@N00/collections/7215760718...
From Wikipedia, the free encyclopedia
en.wikipedia.org/wiki/Goldenrod
The goldenrod is a yellow flowering plant in the Family Asteraceae.
About 100[1] perennial species make up the genus Solidago, most being found in the meadows and pastures, along roads, ditches and waste areas in North America. There are a handful of species from each of Mexico, South America, and Eurasia.[1] Some American species have also been introduced into Europe some 250 years ago.
Many species are difficult to distinguish. Probably due to their bright, golden yellow flower heads blooming in late summer, the goldenrod is often unfairly blamed for causing hay fever in humans. The pollen causing these allergy problems is mainly produced by Ragweed (Ambrosia sp.), blooming at the same time as the goldenrod, but is wind-pollinated. Goldenrod pollen is too heavy and sticky to be blown far from the flowers, and is thus mainly pollinated by insects.
Goldenrods are easily recognized by their golden inflorescence with hundreds of small capitula, but some are spike-like and other have auxiliary racemes.
They have slender stems, usually hairless but S. canadensis shows hairs on the upper stem. They can grow to a length between 60 cm and 1.5 m.
Their alternate leaves are linear to lanceolate. Their margins are usually finely to sharply serrated.
Propagation is by wind-disseminated seed or by underground rhizomes. They form patches that are actually vegetative clones of a single plant.
Goldenrod is used as a food plant by the larvae of some Lepidoptera species - see list of Lepidoptera that feed on goldenrods. The Goldenrod then forms a leathery bulb (called a gall) around the invading insect as a quarantine to keep it confined to a small part of the plant. Parasitoid wasps have learned to find these galls, and lay eggs in the insect after penetrating the bulb. Woodpeckers have learned to blast open the gall and eat the wasp-infested insect holed up in the center.[2]
Goldenrods can be used for decoration and making tea. Goldenrods are, in some places, held as a sign of good luck or good fortune; but they are considered weeds by some.
Goldenrods are mostly short-day plants and bloom in late summer and early fall and some species produce abundant nectar when moisture is plentiful before bloom, and the bloom period is relatively warm and sunny. Honey from goldenrods often is dark and strong due to admixtures of other nectars. However when there is a strong honey flow, a light (often water white), spicy-tasting honey is produced. While the bees are ripening the honey there is a rank odor and taste, but finished honey is much milder.
British gardeners adopted goldenrod long before Americans. Goldenrod only began to gain some acceptance in American gardening (other than wildflower gardening) during the 1980s. A hybrid with aster, known as x Solidaster is less unruly, with pale yellow flowers, equally suitable for dried arrangements.
Solidago canadensis was introduced as a garden plant in Central Europe, and is now common in the wild. In Germany, it is considered an invasive species that displaces native vegetation from its natural habitat.
Goldenrod is a companion plant, playing host to some beneficial insects, repelling some pests
Inventor Thomas Edison experimented with goldenrod to produce rubber, which it contains naturally.[3] Edison created a fertilization and cultivation process to maximize the rubber content in each plant. His experiments produced a 12 foot tall plant that yielded as much as 12 percent rubber. The rubber produced through Edison's process was resilient and long lasting. The tires on the Model T given to him by his friend Henry Ford were made from goldenrod. Examples of the rubber can still be found in his laboratory, elastic and rot free after more than 50 years. However, even though Edison turned his research over to the U.S. government a year before his death, goldenrod rubber never went beyond the experimental stage.
The variety Solidago virgaurea is a traditional kidney tonic. It has aquaretic, anti-inflammatory, antispasmodic and antiseptic action and seems to increase kidney output.[citation needed] This makes it useful as an agent to counter inflammation and irritation of the kidneys when bacterial infection or stones are present.[4] Such use is in combination with other herbs that create a synergistic therapeutic effect on the urinary system. As in other areas of herbalism, blending creates a therapy greater than the effect of a single herb alone. The aquaretic action is also useful in helping to dissolve kidney stones by diluting their components and preventing them from recurring. See herbal medicine. Goldenrod has also been used as part of a tincture to aid in cleansing of the kidney/bladder during a healing fast, in conjunction with Potassium broth and specific juices.[4] 'Solidago odora' is also sold as a medicinal, for these issues: mucus, kidney/bladder cleansing and stones, colds, digestion.
The goldenrod is the state flower of the U.S. states of Kentucky (adopted March 16, 1926) and Nebraska (adopted April 4, 1895). It used to be the state flower of Alabama, being adopted as such on September 6, 1927, but was later rejected in favour of the camellia. Goldenrod was recently named the state wildflower for South Carolina.
In Midwestern states in the mid-twentieth century it was said that when the goldenrod bloomed, it would soon be time to go back to school--the blossoms appeared in mid- to late August, shortly before the traditional start of school on the day after Labor Day.[5]
In Sufjan Stevens' song, Casimir Pulaski Day, the narrator brings goldenrod to his girlfriend upon finding out that she has been diagnosed with bone cancer. Carrie Hamby's song, Solidago, tells the story of Thomas Edison's experiments with making goldenrod a domestic source of rubber during the 2nd world war.
The Sweet Goldenrod (Solidago odora) is also the state herb of Delaware as of June 24, 1996. [6]
Daniel Lopez-Ferrer received the 2009 Thomas Award for Outstanding Postdoctoral Achievement. Daniel was recognized for his work in high-throughput proteomics. He developed and characterized a high-pressure enzymatic digestion system that can be fully integrated in an online process.
For more information, visit www.emsl.pnl.gov
Taken by the Eat the Food exhibit on Queen Street, at Zone C during Nuit Blanche Toronto, an all-night arts festival. It was very very crowded on the streets.
Daniel Lopez-Ferrer received the 2009 Thomas Award for Outstanding Postdoctoral Achievement. Daniel was recognized for his work in high-throughput proteomics. He developed and characterized a high-pressure enzymatic digestion system that can be fully integrated in an online process.
For more information, visit www.emsl.pnl.gov
Daniel Lopez-Ferrer received the 2009 Thomas Award for Outstanding Postdoctoral Achievement. Daniel was recognized for his work in high-throughput proteomics. He developed and characterized a high-pressure enzymatic digestion system that can be fully integrated in an online process.
In this photo (Left to Right): Allison Campell (EMSL Director), Daniel Lopez-Ferrer, MT Thomas, and Robby Robinson.
For more information, visit www.emsl.pnl.gov
Daniel Lopez-Ferrer received the 2009 Thomas Award for Outstanding Postdoctoral Achievement. Daniel was recognized for his work in high-throughput proteomics. He developed and characterized a high-pressure enzymatic digestion system that can be fully integrated in an online process.
The award is named in honor of Dr. M. Tom Thomas (center, in photo), who joined the EMSL project team in 1987 and served in various leadership capacities as the project progressed from conceptualization to realization. Tom served as the EMSL Project Manager from 1989 to 1991, and was the EMSL Operations Manager before retiring from Battelle in 1995.
For more information, visit www.emsl.pnl.gov
You've seen this guy's photo in my stream before: Esmat the Clown (My youngest brother living with my family in Afghanistan right now.)
I just stumbled upon this great group: De-Motivators on Flickr, and thinking back to my own very serious photo of two days ago, thought of this quote by my favorite philosopher.
I hope you don't take yourself too seriously!
Created with fd's Flickr Toys.
Daniel Lopez-Ferrer received the 2009 T Thomas Award for Outstanding Postdoctoral Achievement. Daniel was recognized for his work in high-throughput proteomics. He developed and characterized a high-pressure enzymatic digestion system that can be fully integrated in an online process.
For more information, visit www.emsl.pnl.gov
Daniel Lopez-Ferrer received the 2009 Thomas Award for Outstanding Postdoctoral Achievement. Daniel was recognized for his work in high-throughput proteomics. He developed and characterized a high-pressure enzymatic digestion system that can be fully integrated in an online process.
For more information, visit www.emsl.pnl.gov
Daniel Lopez-Ferrer received the 2009 Thomas Award for Outstanding Postdoctoral Achievement. Daniel was recognized for his work in high-throughput proteomics. He developed and characterized a high-pressure enzymatic digestion system that can be fully integrated in an online process.
PNNL Deputy Director for S&T Steve Ashby spoke at the 2009 MT Thomas Award ceremony.
For more information, visit www.emsl.pnl.gov
Hal’s digestion has been ruined by his wife’s cooking and baking. A chance encounter with Mrs. Tate’s pie is revelatory. Crisco makes all the difference enabling Hal to cheerfully scoff whatever his wife prepares for him. Hal’s wife has no name.
Daniel Lopez-Ferrer received the 2009 T Thomas Award for Outstanding Postdoctoral Achievement. Daniel was recognized for his work in high-throughput proteomics. He developed and characterized a high-pressure enzymatic digestion system that can be fully integrated in an online process.
For more information, visit www.emsl.pnl.gov
Daniel Lopez-Ferrer received the 2009 Thomas Award for Outstanding Postdoctoral Achievement. Daniel was recognized for his work in high-throughput proteomics. He developed and characterized a high-pressure enzymatic digestion system that can be fully integrated in an online process.
For more information, visit www.emsl.pnl.gov
Daniel Lopez-Ferrer received the 2009 Thomas Award for Outstanding Postdoctoral Achievement. Daniel was recognized for his work in high-throughput proteomics. He developed and characterized a high-pressure enzymatic digestion system that can be fully integrated in an online process.
For more information, visit www.emsl.pnl.gov
Daniel Lopez-Ferrer received the 2009 Thomas Award for Outstanding Postdoctoral Achievement. Daniel was recognized for his work in high-throughput proteomics. He developed and characterized a high-pressure enzymatic digestion system that can be fully integrated in an online process.
For more information, visit www.emsl.pnl.gov
Daniel Lopez-Ferrer received the 2009 Thomas Award for Outstanding Postdoctoral Achievement. Daniel was recognized for his work in high-throughput proteomics. He developed and characterized a high-pressure enzymatic digestion system that can be fully integrated in an online process.
EMSL researcher Robby Robinson spoke at the 2009 MT Thomas Award ceremony.
For more information, visit www.emsl.pnl.gov
Most people complain of bloating after Iftar. Prevent bloaing by avoiding the following:
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✖️Eating quickly or overeating which can lead to swallowing air
✖️Fried foods🍟🍤 which slow down digestion
✖️Foods that increase gas production: spicy food, cabbage, broccoli, carbonated beverages, beans.
✖️Salty foods which lead to water retention and stomach distention.
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Sip on the following tea (by mindbodygreen.com) when you’re feeling bloated. Your bloating will dissipate in a matter of minutes!
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Ingredients
☑️1 cup water
☑️1 pinch ground ginger
☑️1 pinch ground cumin
☑️1 pinch sea salt
☑️½ teaspoon of fennel seeds
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Directions
➡️Bring water to a boil and place all other ingredients into the boiling water. Boil for about 5 minutes. Let it sit for 5minutes, drink it warm. .
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النفخة والمغص:
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الكثير من الأشخاص يشتكون من النفخة والمغص أثناء شهر رمضان وبالأخص بعد الانتهاء من تناول الافطار. اوقي نفسك من النفخة عن طريق الابتعاد عما يلي:
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✖️ تناول الطعام بسرعة وتناول كمية كبيرة يؤدي إلى ابتلاع الهواء والمغص
✖️المأكولات المقلية تبطئ من عملية الهضم وتزيد من النفخة
✖️المأكولات التي تزيد من الغاز في الجهاز الهضمي: المأكولات الحارة، الملفوف، البروكولي، البقوليات، المشروبات الغازية.
✖️المأكولات المالحة تؤدي إلى احتباس الماء في المعدة وبالتالي إلى الزيادة من النفخة.
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اشرب الشاي التالي إذا شعرت بنفخة فإنك ستشعر أفضل خلال دقائق معدودة:
وصفة من mindbodygreen.com
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المكونات:
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☑️كوب من الماء
☑️القليل من الزنجبيل المبروش
☑️رشة من الكمون
☑️رشة ملح البحر
☑️2/1ملعقة شاي من بذور اليانسون
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⬅️قم بغلي الماء ومن ثم أضف جميع المكونات اتركها لتغلي لمدة 5دقائق. أطفئ النار واترك الشاي لمدة 5دقائق. صفّي الماء واشربه دافئاً.
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#fasting #health #ramadan #healthy #ramadankarim #unhealthy #tips #ramadan_2015 #ramadan2015 #healthyramadan #likeforlike #follow #l4l #followme #cleaneating #eatclean #healthyliving #massasnutriclub #jeddah #ksa
#صحة #تغذية #رمضان #رمضان_كريم #رمضان٢٠١٥ #رمضان_٢٠١٥ #رمضان_مبارك #جدة #السعودية
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Daniel Lopez-Ferrer received the 2009 Thomas Award for Outstanding Postdoctoral Achievement. Daniel was recognized for his work in high-throughput proteomics. He developed and characterized a high-pressure enzymatic digestion system that can be fully integrated in an online process.
For more information, visit www.emsl.pnl.gov
Daniel Lopez-Ferrer received the 2009 Thomas Award for Outstanding Postdoctoral Achievement. Daniel was recognized for his work in high-throughput proteomics. He developed and characterized a high-pressure enzymatic digestion system that can be fully integrated in an online process.
For more information, visit www.emsl.pnl.gov
El palmito es un vegetal de fácil digestión y bajo contenido graso. Contiene un alto nivel de fibras digestibles, vitamina C, hierro y algunos aminoácidos esenciales; no tiene colesterol.
El palmito es una planta de tipo herbáceo conocida en el Perú como "pijuayo para palmito", tiene una altura no mayor a los 2.50 metros y es una especie originaria de la cuenca amazónica, con un área de expansión que llega hasta Centro América.
El producto en sí constituye la parte interna del tallo o corazón de la palma, es de color blanco a crema y tiene forma cilíndrica; como en el caso del cacao, el palmito puede considerarse como silvestre (asahi) y cultivado (pejibaye).
Daniel Lopez-Ferrer received the 2009 Thomas Award for Outstanding Postdoctoral Achievement. Daniel was recognized for his work in high-throughput proteomics. He developed and characterized a high-pressure enzymatic digestion system that can be fully integrated in an online process.
For more information, visit www.emsl.pnl.gov
Overview
Legend has it that yarrow (Achillea millefolium) was named after Achilles, the Greek mythical hero who used it to stop the bleeding in his soldiers' wounds. Popular in European folk medicine, yarrow contains flavonoids, plant-based chemicals that increase saliva and stomach acid to help improve digestion. Yarrow may also relax smooth muscle in the intestine and uterus, which can relieve stomach and menstrual cramps.
Few scientific studies have looked at yarrow as an herbal medicine. Traditionally, it was used in 3 ways:
Applied to the skin for wounds and minor bleeding
Taken by mouth to reduce inflammation, especially in the digestive tract
Taken as a sedative to relieve anxiety or insomnia
Today, yarrow is sometimes suggested for the following uses, although there is a lack of scientific evidence:
Loss of appetite
Indigestion or heartburn
As a diuretic, to increase urine flow
Amenorrhea (irregular menstrual cycle)
Menstrual cramps and pain
Muscle spasms
Inflammation
To fight infection
Fever (brings temperature down through sweating)
To reduce bleeding
Wound healing
Plant Description
Yarrow, a member of the aster family, is closely related to chrysanthemums and chamomile. It flourishes in a sunny and warm habitat, and is frequently found in meadows and along roadsides, as well as on dry, sunny slopes. It grows as a simple, upright, and hairy stem, usually under 3 feet. Yarrow blooms between June and September. The flowers are typically white, but either pink or pale purple flowers are common in mountain areas. The petals are densely arranged in flattened clusters, and the leaves look like feathers. The plant spreads rapidly. There is substantial genetic variation in the plant's beneficial properties.
Parts Used
The flowers, leaves, and stems of the yarrow plant are used as medicine. Yarrow is collected while in bloom.
Available Forms
Yarrow is available in the following forms:
Dried or fresh herb
Capsules or tablets
Tinctures
Liquid extracts
How to Take It
Pediatric
There have been no studies to determine whether yarrow is safe for children, so it is not recommended for pediatric use. Talk to your child's health care provider before giving yarrow to a child.
Adult
Ask your health care provider to help you determine a dose.
Precautions
The use of herbs is a time-honored approach to strengthening the body and treating disease. However, herbs can trigger side effects and interact with other herbs, supplements, or medications. For these reasons, you should take herbs with care, under the supervision of a health care provider.
If you are allergic to plants in the aster family (chrysanthemums, daisies, and ragweed), you may be allergic to yarrow, either taken by mouth or applied to the skin.
Yarrow may make your skin more sensitive to sunlight.
Pregnant women should not take yarrow. Its ability to relax the smooth muscle of the uterus could cause miscarriage. At least one study found that yarrow was associated with reduced fetal weight in rats. Other studies have shown an increase in the percentage of abnormal sperm among male rats treated with yarrow extract.
No studies have been done to know whether yarrow is safe in breastfeeding women. If you are nursing, talk to your health care provider before taking yarrow.
Possible Interactions
Because of the potential for side effects and interactions with medications, you should only take dietary supplements under the supervision of a knowledgeable health care provider.
Yarrow may interact with the following medications:
Blood-thinning medications -- High doses of yarrow may slow down blood clotting. If taken with medications that thin the blood, such as aspirin, clopidogrel (Plavix), and warfarin (Coumadin), it may raise the risk of bleeding.
Lithium -- Yarrow may increase the amount of lithium in the body, leading to dangerous levels.
Medications to reduce stomach acid -- Because yarrow may increase the production of stomach acid, it can interfere with both over-the-counter and prescription drugs, including:
Cimetidine (Tagamet)
Famotidine (Pepcid)
Ranitidine (Zantac)
Esomeprazole (Nexium)
Omeprazole (Prilosec)
Lansoprazole (Prevacid)
Medications for high blood pressure -- Yarrow may lower blood pressure slightly, and could strengthen the effects of prescription drugs taken to lower blood pressure.
Drugs that cause sleepiness -- Because yarrow is a mild sedative, it can increase the effects of other drugs you take for anxiety or sleepiness. These include:
Anticonvulsants, such as phenytoin (Dilantin)
Barbiturates
Benzodiazepines, such as alprazolam (Xanax) and diazepam (Valium)
Drugs for insomnia, such as zolpidem (Ambien), zaleplon (Sonata), eszopiclone (Lunesta), ramelteon (Rozerem)
Daniel Lopez-Ferrer received the 2009 Thomas Award for Outstanding Postdoctoral Achievement. Daniel was recognized for his work in high-throughput proteomics. He developed and characterized a high-pressure enzymatic digestion system that can be fully integrated in an online process.
EMSL Director Allison Campbell took the podium to begin the award ceremony.
For more information, visit www.emsl.pnl.gov
Kopi luwak (Indonesian pronunciation: [ˈkopi ˈlu.aʔ]), or civet coffee, is coffee that includes partially digested coffee cherries, eaten and defecated by the Asian palm civet (Paradoxurus hermaphroditus). Fermentation occurs as the cherries pass through a civet's intestines, and after being defecated with other fecal matter, they are collected.
Kopi luwak is produced mainly on the Indonesian islands of Sumatra, Java, Bali, Sulawesi, and in East Timor. It is also widely gathered in the forest or produced in farms in the islands of the Philippines, where the product is called kape motit in the Cordillera region, kapé alamíd in Tagalog areas, kapé melô or kapé musang in Mindanao, and kahawa kubing in the Sulu Archipelago. Weasel coffee is a loose English translation of its Vietnamese name cà phê Chồn.
Producers of the coffee beans argue that the process may improve coffee through two mechanisms, selection – civets choosing to eat only certain cherries – and digestion – biological or chemical mechanisms in the animal's digestive tract altering the composition of the coffee cherries.
The traditional method of collecting feces from wild civets has given way to intensive farming methods in which civets in battery cage systems are force-fed the cherries. This method of production has raised ethical concerns about the treatment of civets and the horrific conditions they are made to live in, which include isolation, poor diet, small cages and a high mortality rate.
Although kopi luwak is a form of processing rather than a variety of coffee, it has been called one of the most expensive coffees in the world, with retail prices reaching €550 / US$700 per kilogram.
HISTORY
The origin of kopi luwak is closely connected with the history of coffee production in Indonesia. In the early 18th century the Dutch established the cash-crop coffee plantations in their colony in the Dutch East Indies islands of Java and Sumatra, including Arabica coffee introduced from Yemen. During the era of Cultuurstelsel (1830–70), the Dutch prohibited the native farmers and plantation workers from picking coffee fruits for their own use. Still, the native farmers wanted to have a taste of the famed coffee beverage. Soon, the natives learned that certain species of musang or luwak (Asian palm civet) consumed the coffee fruits, yet they left the coffee seeds undigested in their droppings. The natives collected these luwaks' coffee seed droppings, then cleaned, roasted and ground them to make their own coffee beverage. The fame of aromatic civet coffee spread from locals to Dutch plantation owners and soon became their favourite, yet because of its rarity and unusual process, the civet coffee was expensive even during the colonial era.
PRODUCTION
The luak, that's a small catlike animal, gorges after dark on the most ripe, the best of our crop. It digests the fruit and expels the beans, which our farm people collect, wash, and roast, a real delicacy. Something about the natural fermentation that occurs in the luak's stomach seems to make the difference. For Javanese, this is the best of all coffees—our Kopi luak.
— Doyo Soeyono Kertosastro, Indonesian Coffee Farmer, March 1981 National Geographic
Kopi is the Indonesian word for coffee. Luwak is a local name of the Asian palm civet in Sumatra. Palm civets are primarily frugivorous, feeding on berries and pulpy fruits such as figs and palms. Civets also eat small vertebrates, insects, ripe fruits and seeds.
Producers of the coffee beans argue that the process may improve coffee through two mechanisms, selection and digestion. Selection occurs as the civets choose which cherries to eat – i.e. those that are most ripe and flawless. Digestive mechanisms may improve the flavor profile of the coffee beans that have been eaten. The civet eats the cherries for the fleshy pulp, then in the digestive tract, fermentation occurs. The civet's protease enzymes seep into the beans, making shorter peptides and more free amino acids.
Early production began when beans were gathered in the wild from where a civet would defecate as a means to mark its territory. On farms, civets are either caged or allowed to roam within defined boundaries.
Coffee berries are eaten by a civet for their fruit pulp. After spending about a day and a half in the civet's digestive tract the beans are then defecated in clumps, having kept their shape and still covered with some of the fleshy berry's inner layers.
Despite being in contact with feces and pathogenic organisms, the beans contain negligible amounts of the enteric (pathogenic) organisms associated with feces. Moreover, the "cherry" or endocarp surrounding the bean is not completely digested by the luwak, and after being collected, the farmer performs thorough washing and removes the endocarp. The final roasting of the beans would, additionally, eliminate any remaining bacteria.
Sumatra is the world's largest regional producer of kopi luwak. Sumatran civet coffee beans are mostly an early arabica variety cultivated in the Indonesian archipelago since the 17th century. The major Sumatran kopi luwak production area is in Lampung, Bengkulu and Aceh especially the Gayo region, Takengon. Tagalog kape alamid comes from civets fed on a mixture of coffee beans and is sold in the Batangas region along with gift shops near airports in the Philippines.
Vietnam has two farms with 300 wild civets in Dak Lak, while in Mindanao island of the Philippines, has two farms with 200 (in Davao City) and 100 (Iligan City) wild civets. But the archipelago of Indonesia where the famous kopi luwak was first discovered and produced is leading in supplying the world market for almost three centuries, where many small-scale civet farms are proliferating in the countryside.
Several studies have examined the process in which the animal's stomach acids and enzymes digest the beans' covering and ferment the beans. Research by food scientist Massimo Marcone at the University of Guelph in Ontario, Canada showed that the civet's endogenous digestive secretions seep into the beans. These secretions carry proteolytic enzymes which break down the beans' proteins, yielding shorter peptides and more free amino acids. The proteins also undergo non-enzymatic Maillard browning reactions in the later roasting process. Moreover, while inside a civet the beans begin to germinate by malting which also lowers their bitterness. Marcone also conducted an analysis on the volatile compounds which are responsible for the coffee's flavour and aroma, showing that there are significant differences from regular coffee. He concluded that:
Protein structure had been altered, reducing bitterness and potentially impacting flavour.
Volatile compounds had significant differences compared to regular coffee, indicating there are changes in flavour.
According to Dr. Davila Cortes, the altered protein structure degrades the effectiveness of the coffee as a diuretic.
TASTE
Few objective assessments of taste are available. Kopi luwak is a name for any beans collected from the excrement of civets, hence the taste may vary with the type and origin of beans ingested, processing subsequent to collection, roasting, aging and brewing. The ability of the civet to select its berries, and other aspects of the civet's diet and health (e.g. stress levels) may also influence the processing and hence taste.
In the coffee industry, kopi luwak is widely regarded as a gimmick or novelty item. The Specialty Coffee Association of America (SCAA) states that there is a "general consensus within the industry ... it just tastes bad". A coffee professional cited in the SCAA article was able to compare the same beans with and without the kopi luwak process using a rigorous coffee cupping evaluation. He concluded: "it was apparent that Luwak coffee sold for the story, not superior quality...Using the SCAA cupping scale, the Luwak scored two points below the lowest of the other three coffees. It would appear that the Luwak processing diminishes good acidity and flavor and adds smoothness to the body, which is what many people seem to note as a positive to the coffee.”
Tim Carman, food writer for the Washington Post reviewed kopi luwak available to US consumers and concluded "It tasted just like...Folgers. Stale. Lifeless. Petrified dinosaur droppings steeped in bathtub water. I couldn't finish it."
Some critics claim more generally that kopi luwak is simply bad coffee, purchased for novelty rather than taste. Massimo Marcone, who performed extensive chemical tests on the beans, was unable to conclude if anything about their properties made them superior for purposes of making coffee. He employed several professional coffee tasters (called "cuppers") in a blind taste test. While the cuppers were able to distinguish the kopi luwak as distinct from the other samples, they had nothing remarkable to appraise about it other than it was less acidic and had less body, tasting "thin". Marcone remarked "It's not that people are after that distinct flavor. They are after the rarity of the coffee".
IMITATION
Several commercial processes attempt to replicate the digestive process of the civets without animal involvement.
Researchers with the University of Florida have been issued with a patent for one such process. Brooklyn-based food startup Afineur has also developed a patented fermentation technology that reproduces some of the taste aspects of Kopi Luwak while improving coffee bean taste and nutritional profile.
Vietnamese companies sell an imitation kopi luwak, made using an enzyme soak which they claim replicates the civet's digestive process.
Imitation has several motivations. The high price of kopi luwak drives the search for a way to produce kopi luwak in large quantities. Kopi luwak production involves a great deal of labour, whether farmed or wild-gathered. The small production quantity and the labor involved in production contribute to the coffee's high cost. Imitation may be a response to the decrease in the civet population.
ANIMAL WELFARE
Initially, civet coffee beans were picked from wild civet excrement found around coffee plantations. This unusual process contributed to its rarity and subsequently its high price. More recently, growing numbers of intensive civet "farms" have been established and operated across Southeast Asia, confining tens of thousands of animals to live in battery cages and be force-fed. Concerns were raised over the safety of civet coffee after evidence suggested that the SARS virus originated from palm civets.
'"The conditions are awful, much like battery chickens", said Chris Shepherd, deputy regional director of the conservation NGO, TRAFFIC south-east Asia. "The civets are taken from the wild and have to endure horrific conditions. They fight to stay together but they are separated and have to bear a very poor diet in very small cages. There is a high mortality rate and for some species of civet, there's a real conservation risk. It's spiralling out of control. But there's not much public awareness of how it's actually made. People need to be aware that tens of thousands of civets are being kept in these conditions. It would put people off their coffee if they knew"'.
A 2013 investigation by People for the Ethical Treatment of Animals (PETA) Asia found wild-caught civets on farms in Indonesia and the Philippines. The animals were deprived of exercise, a proper diet, and space. Video footage from the investigation shows abnormal behaviours such as repeated pacing, circling, or biting the bars of their cages. The animals often lose their fur. A BBC investigation revealed similar findings.
Tony Wild, the coffee executive responsible for bringing kopi luwak to the Western world, has stated he no longer supports using kopi luwak due to animal cruelty and launched a campaign called "Cut the Crap" to halt the use of kopi luwak.
Farmers using caged civets in Takengon, north Sumatra, confirmed to the BBC that they supplied kopi luwak beans to exporters whose produce ends up in Europe and Asia.
Intensive farming is also criticised by traditional farmers because the civets do not select what they eat, so the cherries which are fed to them in order to flavor the coffee are of poor quality compared to those beans collected from the wild. According to an officer from the TRAFFIC conservation programme, the trade in civets to make kopi luwak may constitute a significant threat to wild civet populations.
PRICE AND AVAILABILITY
Kopi luwak is one of the most expensive coffees in the world, selling for between US$100 and $500 per pound in 2010. The specialty Vietnamese weasel coffee, which is made by collecting coffee beans eaten by wild civets, is sold at US$500 per kilogram. Most customers are Asian, especially those originating from Japan, China and South Korea. Sources vary widely as to annual worldwide production.
The price of farmed (considered low-grade by connoisseurs) kopi luwak in large Indonesian supermarkets is from US$100 per kilogram (five times the price of a high quality local arabica coffee).
The price paid to collectors in the Philippines is closer to US$20 per kilogram.
Some specialty coffee shops sell cups of brewed kopi luwak for US$35–80.
AUTHENTICITY AND FRAUD
Investigations by PETA and the BBC found fraud to be rife in the kopi luwak industry, with producers willing to label coffee from caged civets with a "wild sourced" or similar label.
Genuine kopi luwak from wild civets is difficult to purchase in Indonesia and proving it is not fake is very difficult – there is little enforcement regarding use of the name "kopi luwak", and there's even a local cheap coffee brand named "Luwak", which costs under US$3 per kilogram but is occasionally sold online under the guise of real kopi luwak.
VARIATIONS
There are reports of a kopi luwak type process occurring naturally with muntjac and birds. Bat coffee is another variation that is in demand. Bats feed on the ripest coffee and fruits and spit out the seeds. These seeds are dried and processed to make coffee with a slight fruity flavor.
IN CULTURE
In the movie The Bucket List, billionaire health care magnate Edward Cole enjoys drinking kopi luwak, but is unaware of how it is produced. Carter Chambers explains how civets defecate kopi luwak coffee beans and that its gastric juices give the unique aroma to this coffee.
WIKIPEDIA
Daniel Lopez-Ferrer received the 2009 Thomas Award for Outstanding Postdoctoral Achievement. Daniel was recognized for his work in high-throughput proteomics. He developed and characterized a high-pressure enzymatic digestion system that can be fully integrated in an online process.
For more information, visit www.emsl.pnl.gov
While the traditional protein digestion method (right) can take several hours , the pressurized process developed by PNNL and PressureBioSciences (left) takes just a few minutes.
Terms of Use: Our images are freely and publicly available for use with the credit line, "Courtesy of Pacific Northwest National Laboratory." Please use provided caption information for use in appropriate context.
((potatoes fresh from the garden at the green house))
Nutrition
Nutritionally, potatoes are best known for their carbohydrate content (approximately 26 grams in a medium potato). The predominant form of this carbohydrate is starch. A small but significant portion of this starch is resistant to digestion by enzymes in the stomach and small intestine, and so reaches the large intestine essentially intact. This resistant starch is considered to have similar physiological effects and health benefits as fiber: it provides bulk, offers protection against colon cancer, improves glucose tolerance and insulin sensitivity, lowers plasma cholesterol and triglyceride concentrations, increases satiety, and possibly even reduces fat storage (Cummings et al. 1996; Hylla et al 1998; Raban et al. 1994). The amount of resistant starch in potatoes depends much on preparation methods. Cooking and then cooling potatoes significantly increases resistant starch. For example, cooked potato starch contains about 7% resistant starch, which increases to about 13% upon cooling (Englyst et al. 1992).
Potatoes contain a number of important vitamins and minerals. A medium potato (150g/5.3 oz) with the skin provides 27 mg vitamin C (45% of the Daily Value (DV)), 620 mg of potassium (18% of DV), 0.2 mg vitamin B6 (10% of DV) and trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc. Moreover, the fiber content of a potato with skin (2 grams) equals that of many whole grain breads, pastas, and cereals. Potatoes also contain an assortment of phytochemicals, such as carotenoids and polyphenols. The notion that “all of the potato’s nutrients” are found in the skin is an urban legend. While the skin does contain approximately half of the total dietary fiber, more than 50% of the nutrients are found within the potato itself. The cooking method used can significantly impact the nutrient availability of the potato.
Potatoes are often broadly classified as high on the glycemic index (GI) and so are often excluded from the diets of individuals trying to follow a “low GI” eating regimen. In fact, the GI of potatoes can vary considerably depending on type (such as red, russet, white, or Prince Edward), origin (where it was grown), preparation methods (i.e., cooking method, whether it is eaten hot or cold, whether it is mashed or cubed or consumed whole, etc), and with what it is consumed (i.e., the addition of various high fat or high protein toppings) (Fernandes et al. 2006).
Various potato dishes.
Various potato dishes.
Potatoes are prepared in many ways: skin-on or peeled, whole or cut up, with seasonings or without. The only requirement involves cooking to break down the starch. Most potato dishes are served hot, but some are first cooked then served cold, notably potato salad and potato chips/crisps.
Common dishes are: mashed potatoes, which are first boiled (usually peeled), and then mashed with milk or yogurt and butter; whole baked potatoes; boiled or steamed potatoes; French-fried potatoes or chips; cut into cubes and roasted; scalloped, diced, or sliced and fried (home fries); grated into small thin strips and fried (hash browns); grated and formed into dumplings, Rösti or potato pancakes. Unlike many foods, potatoes can also be easily cooked in a microwave oven and still retain nearly all of their nutritional value, provided that they are covered in ventilated plastic wrap to prevent moisture from escaping—this method produces a meal very similar to a steamed potato while retaining the appearance of a conventionally baked potato. Potato chunks also commonly appear as a stew ingredient.
Potatoes are boiled between 10 and 25[20] minutes, depending on size and type, to become soft.
Il basilico, oltre ad essere uno dei pilastri della cucina mediterranea, ha notevolissime proprietà in campo medicale: ha la capacità distimolare l’appetito e contemporaneamente stimola la secrezione dei succhi gastricie la produzione di saliva favorendo così la digestione.
In caso di crampi allo stomaco o vomito, l’infuso preparato con circa 4 grammi di foglie secche poste in un bicchiere di acquacalda per circa 15 minuti ci potrà essere di aiuto. Pochi sanno che è un ottimo galattagogo ovverostimola la produzione di latte durante l’allattamento.
Utile anche per alcune patologie: raffreddore, tosse e mal di testapotranno essere combattuti anche con questa pianta aromatica. Il basilico è caratterizzato da un’alta percentuale di sostanze antiossidanti, che svolgono una importante azione di contrasto nei confronti dei radicali liberi (particolarmente abbondanti in coloro che soffrono di patologie degenerative).
Quando è più efficace
È stato dimostrato che gli oli essenziali ricavati da piante raccolte in inverno e primavera hanno una maggiore azione di contrasto nei confronti dei radicali liberi rispetto a quelli ricavati da piante raccolte nei mesi estivi ed autunnali. La capacità antiossidante è dovuta alla presenza di alcuni polifenoli, tra i quali, l’acido rosmarinico, cumarico e vanillico. Il basilico, soprattutto quello invernale e autunnale, ha anche una capacità antimicrobica, in particolare più spiccata verso i batteri piuttosto che i funghi. Ha anche un’azione positiva nel combattere aterosclerosi e iperlipidemia, proprio perché si è osservata la sua capacità di ridurre colesterolo e trigliceridi.
Efficace come un farmaco
Grazie ad uno studio condotto dai ricercatori del Poona College of Pharmacy, in India, è stato dimostrato che la pianta possiede capacità antinfiammatorie, specialmente nei confronti delle infiammazioni causate dall’artrite reumatoide, patologia infiammatoria cronica, su base autoimmune che attacca e distrugge i tessuti articolari, riducendo decisamente la qualità della vita delle persone che soffrono questa patologia. La ricerca si è basata sull’analisi di due varietà, l`Ocimum americanum e l`Ocimum tenuiflorum, e ha portato alla scoperta della capacità di entrambe di ridurre il dolore articolare fino al 37% in 24 ore. L’effetto antifiammatorio di questa preziosa pianta è stata paragonata dai ricercatori a quello di alcuni farmaci che vengono impiegati per la cura dell’artrite reumatoide ma, a differenza di questi, il basilico non causava alcun effetto collaterale come l’astenia e la pirosi gastrica. I ricercatori suppongono che l’azione antinfiammatoria sia attribuibile alla presenza dell’eugenolo, sostanza che contribuisce all’aroma caratteristico del basilico. Questa sostanza è anche presente nell’olio essenziale dei chiodi di garofano e nelle foglie della cannella.
Gli studiosi comunque non escludono il coinvolgimento di altre sostanze e la ricerca va avanti con la speranza che questa pianta aromatica possa essere ben presto usata per la produzione di farmaci capaci di contrastare l’artrite reumatoide.
Tante varietà: tutte buone!
Il basilico appartenente alla famiglia delle Labiate, il basilico è una delle piante aromatiche più note e apprezzate in cucina. È una pianta originaria dell’Asia e del Medio Oriente e il suo uso si è diffuso in Italia grazie ai Romani che la portarono con sé quando ritornarono dalle campagne militari. In base alle differenze di aspetto e aroma, ne esistono più di 50 varietà, tra le più famose segnaliamo: il basilico genovese con foglie di color verde intenso e dall’odore delicato; il basilico napoletano con foglie grandi e bollose dal profumo intenso; il basilico cannella e il basilico fine verde. Il suo nome deriva dal sostantivo greco "basilikòs" o "basileus", che vuol dire "re" o “pianta regale”. Anche questa pianta è stata oggetto di superstizioni e credenze popolari: nel Medio Evo le si attribuivano proprietà magiche tanto che veniva usata per la preparazioni di filtri e pozioni. Si riteneva perfino che potesse essere un’arma utilizzata per combattere i draghi.
In cucina è utilizzato per la preparazione di cibi sia dolci che salati. È un ottimo ingrediente per la preparazione di condimenti per la pasta (vale la pena ricordare il pesto alla genovese); per la preparazione di gustosi intingoli che accompagnano sia la carne che il pesce; ma anche per la preparazione di bibite rinfrescanti, gelati e sorbetti. Se fritto, le foglie si prestano come originale elemento decorativo per la presentazione dei piatti.
Small, sweet smelling, daisy-like flowers. Tea made from flowers aids digestion and acts as a gentle sleep inducer. The flowers can also be used to garnish salads, desserts, and drinks. Flavour is slightly sweet and of chamomile.
This harvesting tool is great for you gardeners who like to collect chamomile (or other small flowers & seeds).
This harvesting tool allows you to easily (and quickly!) collect flowers and seeds without having to snip a single stem.
So much easier than picking each flower by hand!
Learn to make a chamomile rake from old drawer by following the steps in this tutorial.
Chamomile rake by Lakbear.
Please, don't hesitate to contact me here for more info: szentantal@gmail.com
If you like this project, please join to my Facebook group: www.facebook.com/Lakbear2014
Find more information about foods that help you relieve constipation naturally and herbal remedies to poop at www.ayurvedresearch.com/natural-constipation-remedies.htm
Dear friends, in this video we have discussed about foods that help you relieve constipation naturally and herbal remedies to poop. Ayurveda herbs are effective in addressing the root cause of these problems and help to prevent from heartburn, gas and other digestive disorder.
Arozyme capsules are purely herbal plant-based preparations that are capable of solving all digestive health disorder. You can get these pills from reputed online herbal stores.
If you like this video, then please subscribe to our YouTube Channel to get updates of other useful health video tutorials. You can find us on Facebook, Twitter, Instagram and Pinterest.
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#constipation #hardstool #digestivedisorders #asafoetida #acidity #belching #burping #digestion
Kopi luwak (Indonesian pronunciation: [ˈkopi ˈlu.aʔ]), or civet coffee, is coffee that includes partially digested coffee cherries, eaten and defecated by the Asian palm civet (Paradoxurus hermaphroditus). Fermentation occurs as the cherries pass through a civet's intestines, and after being defecated with other fecal matter, they are collected.
Kopi luwak is produced mainly on the Indonesian islands of Sumatra, Java, Bali, Sulawesi, and in East Timor. It is also widely gathered in the forest or produced in farms in the islands of the Philippines, where the product is called kape motit in the Cordillera region, kapé alamíd in Tagalog areas, kapé melô or kapé musang in Mindanao, and kahawa kubing in the Sulu Archipelago. Weasel coffee is a loose English translation of its Vietnamese name cà phê Chồn.
Producers of the coffee beans argue that the process may improve coffee through two mechanisms, selection – civets choosing to eat only certain cherries – and digestion – biological or chemical mechanisms in the animal's digestive tract altering the composition of the coffee cherries.
The traditional method of collecting feces from wild civets has given way to intensive farming methods in which civets in battery cage systems are force-fed the cherries. This method of production has raised ethical concerns about the treatment of civets and the horrific conditions they are made to live in, which include isolation, poor diet, small cages and a high mortality rate.
Although kopi luwak is a form of processing rather than a variety of coffee, it has been called one of the most expensive coffees in the world, with retail prices reaching €550 / US$700 per kilogram.
HISTORY
The origin of kopi luwak is closely connected with the history of coffee production in Indonesia. In the early 18th century the Dutch established the cash-crop coffee plantations in their colony in the Dutch East Indies islands of Java and Sumatra, including Arabica coffee introduced from Yemen. During the era of Cultuurstelsel (1830–70), the Dutch prohibited the native farmers and plantation workers from picking coffee fruits for their own use. Still, the native farmers wanted to have a taste of the famed coffee beverage. Soon, the natives learned that certain species of musang or luwak (Asian palm civet) consumed the coffee fruits, yet they left the coffee seeds undigested in their droppings. The natives collected these luwaks' coffee seed droppings, then cleaned, roasted and ground them to make their own coffee beverage. The fame of aromatic civet coffee spread from locals to Dutch plantation owners and soon became their favourite, yet because of its rarity and unusual process, the civet coffee was expensive even during the colonial era.
PRODUCTION
The luak, that's a small catlike animal, gorges after dark on the most ripe, the best of our crop. It digests the fruit and expels the beans, which our farm people collect, wash, and roast, a real delicacy. Something about the natural fermentation that occurs in the luak's stomach seems to make the difference. For Javanese, this is the best of all coffees—our Kopi luak.
— Doyo Soeyono Kertosastro, Indonesian Coffee Farmer, March 1981 National Geographic
Kopi is the Indonesian word for coffee. Luwak is a local name of the Asian palm civet in Sumatra. Palm civets are primarily frugivorous, feeding on berries and pulpy fruits such as figs and palms. Civets also eat small vertebrates, insects, ripe fruits and seeds.
Producers of the coffee beans argue that the process may improve coffee through two mechanisms, selection and digestion. Selection occurs as the civets choose which cherries to eat – i.e. those that are most ripe and flawless. Digestive mechanisms may improve the flavor profile of the coffee beans that have been eaten. The civet eats the cherries for the fleshy pulp, then in the digestive tract, fermentation occurs. The civet's protease enzymes seep into the beans, making shorter peptides and more free amino acids.
Early production began when beans were gathered in the wild from where a civet would defecate as a means to mark its territory. On farms, civets are either caged or allowed to roam within defined boundaries.
Coffee berries are eaten by a civet for their fruit pulp. After spending about a day and a half in the civet's digestive tract the beans are then defecated in clumps, having kept their shape and still covered with some of the fleshy berry's inner layers.
Despite being in contact with feces and pathogenic organisms, the beans contain negligible amounts of the enteric (pathogenic) organisms associated with feces. Moreover, the "cherry" or endocarp surrounding the bean is not completely digested by the luwak, and after being collected, the farmer performs thorough washing and removes the endocarp. The final roasting of the beans would, additionally, eliminate any remaining bacteria.
Sumatra is the world's largest regional producer of kopi luwak. Sumatran civet coffee beans are mostly an early arabica variety cultivated in the Indonesian archipelago since the 17th century. The major Sumatran kopi luwak production area is in Lampung, Bengkulu and Aceh especially the Gayo region, Takengon. Tagalog kape alamid comes from civets fed on a mixture of coffee beans and is sold in the Batangas region along with gift shops near airports in the Philippines.
Vietnam has two farms with 300 wild civets in Dak Lak, while in Mindanao island of the Philippines, has two farms with 200 (in Davao City) and 100 (Iligan City) wild civets. But the archipelago of Indonesia where the famous kopi luwak was first discovered and produced is leading in supplying the world market for almost three centuries, where many small-scale civet farms are proliferating in the countryside.
Several studies have examined the process in which the animal's stomach acids and enzymes digest the beans' covering and ferment the beans. Research by food scientist Massimo Marcone at the University of Guelph in Ontario, Canada showed that the civet's endogenous digestive secretions seep into the beans. These secretions carry proteolytic enzymes which break down the beans' proteins, yielding shorter peptides and more free amino acids. The proteins also undergo non-enzymatic Maillard browning reactions in the later roasting process. Moreover, while inside a civet the beans begin to germinate by malting which also lowers their bitterness. Marcone also conducted an analysis on the volatile compounds which are responsible for the coffee's flavour and aroma, showing that there are significant differences from regular coffee. He concluded that:
Protein structure had been altered, reducing bitterness and potentially impacting flavour.
Volatile compounds had significant differences compared to regular coffee, indicating there are changes in flavour.
According to Dr. Davila Cortes, the altered protein structure degrades the effectiveness of the coffee as a diuretic.
TASTE
Few objective assessments of taste are available. Kopi luwak is a name for any beans collected from the excrement of civets, hence the taste may vary with the type and origin of beans ingested, processing subsequent to collection, roasting, aging and brewing. The ability of the civet to select its berries, and other aspects of the civet's diet and health (e.g. stress levels) may also influence the processing and hence taste.
In the coffee industry, kopi luwak is widely regarded as a gimmick or novelty item. The Specialty Coffee Association of America (SCAA) states that there is a "general consensus within the industry ... it just tastes bad". A coffee professional cited in the SCAA article was able to compare the same beans with and without the kopi luwak process using a rigorous coffee cupping evaluation. He concluded: "it was apparent that Luwak coffee sold for the story, not superior quality...Using the SCAA cupping scale, the Luwak scored two points below the lowest of the other three coffees. It would appear that the Luwak processing diminishes good acidity and flavor and adds smoothness to the body, which is what many people seem to note as a positive to the coffee.”
Tim Carman, food writer for the Washington Post reviewed kopi luwak available to US consumers and concluded "It tasted just like...Folgers. Stale. Lifeless. Petrified dinosaur droppings steeped in bathtub water. I couldn't finish it."
Some critics claim more generally that kopi luwak is simply bad coffee, purchased for novelty rather than taste. Massimo Marcone, who performed extensive chemical tests on the beans, was unable to conclude if anything about their properties made them superior for purposes of making coffee. He employed several professional coffee tasters (called "cuppers") in a blind taste test. While the cuppers were able to distinguish the kopi luwak as distinct from the other samples, they had nothing remarkable to appraise about it other than it was less acidic and had less body, tasting "thin". Marcone remarked "It's not that people are after that distinct flavor. They are after the rarity of the coffee".
IMITATION
Several commercial processes attempt to replicate the digestive process of the civets without animal involvement.
Researchers with the University of Florida have been issued with a patent for one such process. Brooklyn-based food startup Afineur has also developed a patented fermentation technology that reproduces some of the taste aspects of Kopi Luwak while improving coffee bean taste and nutritional profile.
Vietnamese companies sell an imitation kopi luwak, made using an enzyme soak which they claim replicates the civet's digestive process.
Imitation has several motivations. The high price of kopi luwak drives the search for a way to produce kopi luwak in large quantities. Kopi luwak production involves a great deal of labour, whether farmed or wild-gathered. The small production quantity and the labor involved in production contribute to the coffee's high cost. Imitation may be a response to the decrease in the civet population.
ANIMAL WELFARE
Initially, civet coffee beans were picked from wild civet excrement found around coffee plantations. This unusual process contributed to its rarity and subsequently its high price. More recently, growing numbers of intensive civet "farms" have been established and operated across Southeast Asia, confining tens of thousands of animals to live in battery cages and be force-fed. Concerns were raised over the safety of civet coffee after evidence suggested that the SARS virus originated from palm civets.
'"The conditions are awful, much like battery chickens", said Chris Shepherd, deputy regional director of the conservation NGO, TRAFFIC south-east Asia. "The civets are taken from the wild and have to endure horrific conditions. They fight to stay together but they are separated and have to bear a very poor diet in very small cages. There is a high mortality rate and for some species of civet, there's a real conservation risk. It's spiralling out of control. But there's not much public awareness of how it's actually made. People need to be aware that tens of thousands of civets are being kept in these conditions. It would put people off their coffee if they knew"'.
A 2013 investigation by People for the Ethical Treatment of Animals (PETA) Asia found wild-caught civets on farms in Indonesia and the Philippines. The animals were deprived of exercise, a proper diet, and space. Video footage from the investigation shows abnormal behaviours such as repeated pacing, circling, or biting the bars of their cages. The animals often lose their fur. A BBC investigation revealed similar findings.
Tony Wild, the coffee executive responsible for bringing kopi luwak to the Western world, has stated he no longer supports using kopi luwak due to animal cruelty and launched a campaign called "Cut the Crap" to halt the use of kopi luwak.
Farmers using caged civets in Takengon, north Sumatra, confirmed to the BBC that they supplied kopi luwak beans to exporters whose produce ends up in Europe and Asia.
Intensive farming is also criticised by traditional farmers because the civets do not select what they eat, so the cherries which are fed to them in order to flavor the coffee are of poor quality compared to those beans collected from the wild. According to an officer from the TRAFFIC conservation programme, the trade in civets to make kopi luwak may constitute a significant threat to wild civet populations.
PRICE AND AVAILABILITY
Kopi luwak is one of the most expensive coffees in the world, selling for between US$100 and $500 per pound in 2010. The specialty Vietnamese weasel coffee, which is made by collecting coffee beans eaten by wild civets, is sold at US$500 per kilogram. Most customers are Asian, especially those originating from Japan, China and South Korea. Sources vary widely as to annual worldwide production.
The price of farmed (considered low-grade by connoisseurs) kopi luwak in large Indonesian supermarkets is from US$100 per kilogram (five times the price of a high quality local arabica coffee).
The price paid to collectors in the Philippines is closer to US$20 per kilogram.
Some specialty coffee shops sell cups of brewed kopi luwak for US$35–80.
AUTHENTICITY AND FRAUD
Investigations by PETA and the BBC found fraud to be rife in the kopi luwak industry, with producers willing to label coffee from caged civets with a "wild sourced" or similar label.
Genuine kopi luwak from wild civets is difficult to purchase in Indonesia and proving it is not fake is very difficult – there is little enforcement regarding use of the name "kopi luwak", and there's even a local cheap coffee brand named "Luwak", which costs under US$3 per kilogram but is occasionally sold online under the guise of real kopi luwak.
VARIATIONS
There are reports of a kopi luwak type process occurring naturally with muntjac and birds. Bat coffee is another variation that is in demand. Bats feed on the ripest coffee and fruits and spit out the seeds. These seeds are dried and processed to make coffee with a slight fruity flavor.
IN CULTURE
In the movie The Bucket List, billionaire health care magnate Edward Cole enjoys drinking kopi luwak, but is unaware of how it is produced. Carter Chambers explains how civets defecate kopi luwak coffee beans and that its gastric juices give the unique aroma to this coffee.
WIKIPEDIA
The mechanical building (front), solid/liquid separation (left) and anaerobic digestion areas (back).
Alcuni di questi leggiadri animali a volte mostrano un cerchio rosso opaco sulla parte a cupola (esombrella) credo sia dovuto alla zona responsabile della loro digestione.
The giant anteater is one of only two taxa of mammals without any teeth even in a mature state (the pangolins comprising the other). An anteater instead crushes insects it consumes using hard growths found on the inside of its mouth, and its muscular stomach. Sand and small rocks have also been found in anteaters' stomachs, suggesting that these are ingested to aid digestion (possible gastroliths). They have an average body temperature of 32.7oC, which is one of the lowest of all land-living mammals. This and slow rate of metabolism means it is far from the most active mammal.It grows to a size of 6 feet (1.8 m) to 8 feet (2.4 m) long, including a 3 foot (90 cm) to 4 foot (1.2 m) torso and tail. Generally it weighs from 65 (29 kg) to 140 pounds (65 kg).
The giant anteater is covered with stiff, straw-like hair which grows up to 40 cm long on the tail. Young have soft hair until they are mature. The dominant colouring may be grey or brown, but all have a diagonal black and white shoulder stripe.
The giant anteater is generally acknowledged to have a keen sense of smell, used to locate ants, but is thought to have poor sight and hearing.
Despite its name, Myrmecophaga tridactyla, from the Greek meaning 'three-fingered ant eater', the anteater has five digits on each foot; however the middle three digits of the forefeet have elongated claws. These are extremely strong and are used to break open ant and termite mounds in order to feed, as well as effective defense from predators. The anteater walks on its knuckles in order to protect them, giving it a shuffling gait. The forefeet also have one other smaller claw, and the rear feet have five small claws.
The anteater's tongue can reach two feet (60 cm) in length, with a width of only 1/2 inch (12.5 mm). The anteater can cover its tongue in a sticky saliva, allowing it to trap ants, and can extend and withdraw it up to 150 times per minute. By convergent evolution pangolins, the giant anteater, and the tube-lipped nectar bat all have tongues which are detached from their hyoid bone and extend past their pharynx deep into the thorax.[4] This extension lies between the sternum and the trachea.
The giant anteater does not sleep in any fixed place, instead curling up in abandoned burrows and hollows. It covers its body with its long, bushy tail to sleep.
It bears a single offspring after a gestation period of 190 days, which will stay near the mother until she becomes pregnant again. The baby spends much of the first part of its life riding on its mother's back, until it is nearly half her size.
In the wild, the giant anteater is nocturnal or active at night near human settlements and diurnal or active during the day elsewhere. It stays mainly on dry ground but is a strong and capable swimmer.
When threatened, it stands up on its hind legs, using its tail to aid balance, and may strike extremely rapidly with its claws or "hug" attackers much like a bear. An adult anteater is capable of fending off or even killing its main predators, big cats such as the jaguar and the cougar.
The mating system of M. tridactyla is not well known. Reproductive behavior is primarily observed in captivity. The most notable witness to giant anteater mating is Canadian researcher William Sommers. So far, all that he has found is that the male stands over the female, who lies on her side during copulation. Further research is pending.
Gestation is approximately 190 days, after which females give birth to a single young that weighs about 2.8 lb(1.3 kg). Females give birth standing up and immediately the young anteater climbs onto her back. Young are born with a full coat of hair and adult-like markings. Breeding occurs year-round in captivity and the wild, though seasonal breeding times have been reported in portions of their range. Inter-birth intervals can be as low as nine months. Sexual maturity is reached between 2.5 and 4 years. The mammary glands are lateral to the 'armpits' on the chest.
Breeding interval: Giant anteaters can breed as often as every 9 months, though it is often longer.
Breeding season: Giant anteaters may breed year round, or seasonally depending on region.
Number of offspring: 1 (average)
Gestation period: 190 days (average)
Time to weaning: 6 months (average)
Time to independence: 24 months (average)
Age at sexual or reproductive maturity (female): 2.50 to 4 years
Age at sexual or reproductive maturity (male): 2.50 to 4 years
These are dates filled with spices and herbs. In India, they're called "paan", they're supposed to help in digestion.
PROTEIN (Nutrient)
In nutrition, proteins are broken down in the stomach during digestion by enzymes known as proteases into smaller polypeptides to provide amino acids for the organism, including the essential amino acids that the organism cannot biosynthesize itself. Aside from their role in protein synthesis, amino acids are also important nutritional sources of nitrogen.
Proteins contain 17 kilojoules (4 Calories) per gram as opposed to lipids which contain 37.8 kilojoules (9 Calories) and alcohols which contain 29.4 kilojoules (7 Calories). Note that 1 Calorie = 1 kilocalorie = 4.184 kilojoules. These numbers are averages, as each protein is slightly different (range roughly 3.5-4.5). The liver, and to a much lesser extent the kidneys, can convert amino acids used by cells in protein biosynthesis into glucose by a process known as gluconeogenesis. The amino acids leucine and lysine are exceptions.
From Wikipedia, the free encyclopedia
The lymphatic system is part of the immune system where cleansing of blood, and the detoxification of our bodies takes place. A huge network of lymphatic vessels recycles blood plasma by removing fluid from the tissues, filtering it, and carrying it back into the bloodstream.
These are foods to add into your diet to boost the lymphatic system:
* Nuts and seeds
The essential healthy fats found in seeds like chia, nuts, olive oil, coconut oil, and avocado, play a role in fighting inflammation. They also strengthen our inner organs walls.
* Adaptogenic herbs
Goldenseal, Echinacea, and Astragalus are three herbs that help alleviate inflammation and congestion of the lymph nodes and vessels.
* Garlic
Garlic boosts immune function and combats harmful microbes. It improves circulation and aids in the cleansing of toxins. It boosts the function of your lymphatic system and contains antibacterial qualities.