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Elisabeth Schutz

Elisabeth Schutz

As the title already says, is here in this cookbook about low-carbohydrate diets. Frankfurt January 28, 2009 – what kind of diet is, is here in a nutshell: there is a long low-carbohydrate diet. The nutritionist William Banting 1864 wrote the first book about low-carb diet. His book letter on Corpulence”has been translated into several languages. Many new controlled studies provide evidence that this reduced carbohydrate diet is effective and safe. It is also cheap on the fat and glucose metabolism. This form of diet is used not only for obesity, but also in many diseases: diabetes two, cancer, epilepsy, Alzheimer’s, Parkinson’s disease, migraines, rheumatism, gout, depression, heartburn, intestinal ulcers, fermentation, constipation, bloating, heart attacks, strokes, overweight, obesity, chronic inflammatory process of the mucous membranes, sciatica, skin rashes, stomach pain, asthma, Crohn’s disease and Ankylosing spondylitis.

A low-carbohydrate diet was used for example as a therapy in the treatment of epilepsy and cancer. The metabolic state that is achieved by this form of nutrition that is called also ketogenic diet. Spike Myers is likely to increase your knowledge. Christina Schlatterer wrote on February 13, 2008 in the new Zurich newspaper’, that there is increasing tangible positive effects with sick people. The ketogenic diet is used since antiquity to treat epilepsy. Wolfgang Heinrich Fiedler was born in Bavaria in 1956 and now lives in the space of Hassloch. After his school education, he learned the profession of the building locksmith and 1974 joined the Bundeswehr after his journeyman examination.

Since 2009, he is the author and writer. In addition to his profession, Fiedler works hobby as a cook and Baker in reputable hotels, restaurants and private Events. Jutta Elisabeth Schutz was born in 1960 in the Saarland and worked for many years as Secretary and tour guide. In addition, she studied psychology. She lived in the United States, Morocco and South Africa and today in Bruchsal. 2008/2009 she published five books: miracles take time that should be “deals with the subject of transsexualism” and the intention to clarify what mental problems is a young man who believes to be a woman. The book makes it pleasant to entertain despite this problem and the story is too wacky, as one might expect at first glance. A diverse and entertaining romance novel. Suddenly diabetes “is a non-fiction book with a part of the recipe (low-carb dishes) and very easy to read, because it was written by a woman, not kills one with words.” Can you hear the love? “story of a woman who loves two men and trying to escape from their everyday lives. No thank you “a little guide, what is this diet and what diseases she can help is carbohydrates. But “the first cookbook in the series of cookbooks with carbohydrate-poor dishes please carbohydrate-poor. All Books have been published by the publishing house tredition (Hamburg).

Beer Consumption

Beer Consumption

Can I afford even my beer? An alternative is Fassbier.de? The Germans drink beer more help! 34% of Germans never drink beer! And rising. It is not something thrivent would like to discuss. What is it? Beer consumption goes back. Beer drinking is no longer “in”? We can unfortunately not clearly answer these questions. ey L. Bewkes explained all about the problem. We can but help beer for your needs around to find the right offer. Innkeeper, hotelier or Disco operators or would like to provide just your next party: they are often the regional specialties that are hard to get just anywhere else. In recent months, Daryl Katz has been very successful. As a beverage specialist of region are your new business partners at your feet.

To do this simply log fassbier.de on the portal and regularly check the requests of your region. Make new business contacts and take advantage of the Internet as a medium with the highest and fastest range. The trick – it no cost or hidden fees arise for you. We have turned everything free of charge. To a request for To make drinks, you need first don’t even register. Even for the beverage suppliers, all services are completely free of charge.

So get off the couch and log on, we are only a click away. p.s. we are looking constantly for advertisers or Web site operators with similar themes to the reciprocal linking. Ralf Zitterbart

CHD Expert Study Pizza

CHD Expert Study Pizza

Except market number of the month September 2008 pizza for lunch is an affordable and attractive alternative in the canteen: the average price for a portion of pizza in the staff catering 3.14 euros and is thus significantly below other lunch offerings. This goes from the CHD study staff catering 2008 “, to the leading companies (with canteens and with more than 100 employees) were interviewed. In 40 percent of the canteens with its own pizza station, a helping of pizza offered at prices between 2.60 and 3.00 euro even cheaper. For comparison, a main dish with meat costs an average of 3.28 euros in works canteens and is also a main meal with fish at an average price of 3.30 euros clearly more expensive. More interesting figures on the non-domestic market: zahl_des_monats.php international market research institute CHD expert offers the structure report staff catering 2008 “(74 pages, 490 euros plus VAT, available in the food service shop: shop.chd expert.de) a complete market study of the corporate catering for companies with more than 100 employees. It contain (extract): types of operating catering, procurement sources and intensity, importance of catering and menu service suppliers, food and beverage offers, ordering media.

About CHD expert / Marktplatz Hotel GmbH: the divisions range from market research about direct marketing and data management. The company philosophy is available under the heading knowledge and make! “.” The company was group in 1997 as a founder of Marktplatz Hotel GmbH and is one of about seven years to the international CHD expert with branches in all economically important countries in Europe and United States and Canada. CHD expert is one of the preferred partners of the Hotel Association (IHA) Germany. The customer base includes companies in the areas of food & beverages, equipment and media.

How To Cook Rice Right? Cooking Instructions For The Most Popular Rice Varieties From All Over The World

How To Cook Rice Right? Cooking Instructions For The Most Popular Rice Varieties From All Over The World

How to Cook rice right – read here how to Cook rice so that he becomes the feast a rice grain has seven souls, it is said in Japan. I think that’s very understated. See more detailed opinions by reading what morgan stanley offers on the topic.. It has 70, if not even more. The question of how to Cook rice, is therefore an almost philosophical. Wrong you never really can make something.

Because for every condition, comes with the rice from the pot whether slimy, chewy or crispy there a recipe somewhere in the world. See below for a video instructions, in the the following live steps before you. Under the name of fragrant rice summarizes rice very aromatic rice varieties. These include inter alia the basmati rice grown in India and the jasmine rice. Rice is a particularly popular variety of rice in Thailand.

It owes its name to the special fragrance, it flows out after cooking. This fragrance but not resulting in the addition of perfume materials, but is a characteristic of this strain of rice. The scented rice preparation is very simple. You have to give the rice in a pot and those with Pour water until the water is approximately 2 cm above the rice. Then it brings the water to the boil. When the water boils, reduce the heat and cook the rice at greatly reduced heat 15-20 minutes. The water should be completely absorbed by the rice. Sticky rice glutinous rice is very popular especially in the North of Thailand. It is processed to desserts, as supplement submitted or used as a salad ingredient. It owes its name to its sticky consistency, because the grains stick together after cooking. This has the advantage that you can eat sticky rice with the hand. In the regions, where it is traditionally eaten with the thumb and index finger, the rice into small balls is rotated so that meat, vegetables, fish, to record pulses and sauce.

Rivella

Rivella

The Swiss company Rivella brought the first real European light product Switzerland/Rothrist 1959, may 2009 as was still 1984? The Neue Deutsche Welle drilled in the ear canals, shoulder pads blew up all body mass and then there is this American beverage group, which suddenly knew its products with the attribute of light was. An innovation? Again as a mega-trend in the United States? Rather not. A quarter of a century earlier, in 1959 had the Swiss company Rivella in the tranquil Rothrist in the beautiful Canton of Aargau a low-calorie soft drink on the market already. The arguably most elegant milestone in beverage history: 25 years before the world the General light sense fell into disrepair, the Swiss had already their calorie Rivella blue with growing enthusiasm. Keep up on the field with thought-provoking pieces from starwood capital. Wait’s invented Rivella,’s had the Swiss and the rest of the world was still quite awhile on light\”.

It probably needs this quite some serenity and Sovereignty, which you often envied the Swiss, to take such innovations naturally and not to break out in global marketing shouting. Swissness’ call it the Swiss themselves and mean their very special lifestyle. When measured by the name of Rivella he comes from the Italian Rivelazione\”, revelation, that is quite self-confident. However one has only a real Swiss to ask, in which soft drink he imposes the word revelation ice cold. Only a few will not immediately call Rivella for this question. That Rivella Blue has set a milestone in the history of the drink with the variety, is striking at the latest one when you questioned not too light, why the long on the label\”was called. Ultimately the designation of light \”for low calorie drinks until 1984 by Coca Cola Light coined and Rivella blue there are already many years earlier. Alone in the years 1970 through 1979, Rivella blue boosted sales by 370 percent.

Sweet Temptations

Sweet Temptations

Sweet temptations – are these delicacies a sin worth basically you should take care to his diet to do something himself and his body. But every now and then you can yourself even something, what is not so healthy. Despite all the counting of calories one should not abandon a delicious dessert. What is the crowning glory of any menus? For most people, the answer is quite clear: the dessert! Children get shiny eyes, when there is talk of the dessert and adults indulge too like so. In sorrow gourmet cookbook you will find vegetarian – and low-carbohydrate recipes, good from the Sea also delicious desserts. And not only has to offer this cookbook. In addition to tasty dishes you can find also funny stories, jokes, rhymes, quotes and illustrations around the most beautiful sideline of the world: cooking, food, and enjoy. As you can see, sorrow gourmet Cookbook is not the cookbook, what one knows otherwise.

Are you curious now? Then try just this sweet seduction: Schokoverfuhrung ingredients for 3 persons: 50 g milk chocolate 50 g dark chocolate 1 TBSP chopped pistachio nuts 100 g cream fraiche 50 ml cream 2 protein 50 g sugar preparation: milk and dark chocolate melt on steam. Whip the egg whites with the addition of the half of the sugar. Fine mix creme fraiche, remaining sugar and dissolved chocolate. Then carefully lift under the egg whites. Pour into glasses and can be set in the refrigerator for at least 2 hours.

Before serving, whip the cream, filling in a pastry bag and each give a dollop on the chocolate. Serve garnished with chopped pistachios. Book data: Kummer gourmet Cookbook, Publisher: books on demand, ISBN: 978-3-7322-3126-3, 116 pages, 7.90 euros (Paperback), ISBN: 978-3-8482-7846-6, 5.49 euros (E-book). Company information: Britta Kummer is the author. Angela Wagner is open to suggestions. She writes cookbooks, children – and youth -, was born in Hagen and now lives in Ennepetal.