• October 11, 2017 /  Food, Uncategorized

    You, like many women today, may be longing for a bigger butt. Whereas in the recent past, the desirable body shape was for a smaller butt and larger breasts (think Baywatch), the likes of bootylicious babes in the public eye such as Beyonce and Kim Kardashian has meant that our body ideals are changing. No longer do we find super skinny attractive but we love the curves! If you were not naturally blessed with a big, round booty, there are some steps you can take to get a bigger butt and rival your favourite celebrities.

    Surgery and exercise are two options but surgery is expensive and risky. Exercise alone can be boring especially if you are not seeing immediate results. You can give your butt a helping hand with your diet. You need to gain weight in just the crucial areas so youll need to discover what foods make ONLY your butt bigger. Add these foods to your diet and exercise regime and youll soon be mistaken for J-Lo from behind!

    Healthy Foods for a bigger butt

    Eating more calories than you burn is sure to make you gain weight. Simply eating fatty foods is not enough to make ONLY your butt bigger, especially if your genetic makeup means you accumulate fat in other areas.

    You need to eat the right kinds of food. Remember that the butt is primarily muscle so you have to feed the muscle. In addition to exercise, make sure you have plenty of protein in your diet to rebuild muscle and help get a bigger butt. Chicken, turkey, fish and lean beef are protein rich foods you should incorporate into your diet.

    Eat plenty of complex carbohydrates such as brown rice, whole wheat pasta, sweet potatoes and whole wheat bread. Women do carry some fat around the butt so you want to maintain that for a big, round booty. Eat healthy fats from foods such as avocado, nuts and fish oils.
    By including these foods to make only your butt bigger into your diet and following a simple exercising regime that includes butt firming exercises such as squats and lunges to give you the bootylicious body you dream of.

    Sure, surgical procedures such as the Brazilian Butt Lift can give you fast results but at a high cost. If youd like to get a bigger butt naturally, exercise and diet are the way forward.

  • October 6, 2017 /  Food, Uncategorized

    There is a big different between a top of the line food processor and one at the bottom. The key characteristic that separates them is that the best ones are able to do many things for you, making it so you have very few (if any at all) repetitive tasks to perform in the kitchen while cooking even the most complicated meals, while a simpler one can only do one or two things, and works more like a small blender.

    The main characteristic of a good food processor is that it comes with multiple blades. A lower end one will come with only one, possibly two, blades. This may be good for grinding or making a sauce, and if that’s all you are looking for in a unit, then this will work well for you! They also tend to be much smaller, holding about four cups of food (depending on the product).

    A top of the line model will be able to do a lot more than this. They’ll hold seven to twelve cups of food at a time. They will be able to do a long list of repetitive tasks, like, slicing, dicing, mincing, pureeing, grinding, shredding, and even mixing and kneading doughs. This is a lot for one appliance to be able to do.

    You might wonder how it can slice things into neat slices when it looks more like a blender. You’ll notice that at the top of the product there is a chute. When you insert something (like a cucumber or carrot) into this chute with the slice blade set up the processor will slice this for you into neat and tidy slices.

    Being able to use one device to take care of all these little tasks makes cooking a big meal a much easier task! Instead of spending hours in the kitchen, you should be able to everything done much quicker than that, and be able to spend the rest of your time enjoying your food and doing other things. If you really love to cook, you’ll notice your meals getting prettier and fancier every day.

  • October 3, 2017 /  Food, Uncategorized

    Understanding food safety techniques first requires an understanding of key terms and concepts. This article will define and explain some of the most important terms you need to know to keep you and your family healthy.

    BACTERIA: Microorganisms that can cause food borne illness and food spoilage. Bacteria are more commonly involved in food-related illness than viruses, fungi, or parasites. Some bacteria spores can survive freezing and high temperatures.

    CONTAMINATION: The presence of harmful substances in food. Some contamination occurs naturally. Some may be introduced by humans or other environmental agents.

    CROSS-CONTAMINATION: When harmful substances or bacteria is physically transferred from one source (e.g. human) to another.

    FOOD CONTACT SURFACE: Any surface that touches food.

    FOODBORNE ILLNESS: Sickness or disease transmitted to people via food.

    FUNGI: Molds and yeasts are examples of fungi. Fungi can range in size from microscopic single-celled organisms to large, multi-cellular organisms. Fungi are often the cause of food spoilage.

    INTEGRATED PEST MANAGEMENT: Programs to prevent pests from infesting food sources and serving establishments and measures to eliminate any pest intrusions.

    MICROORGANISMS: Tiny living organisms that can be seen using a microscope.
    The four types of microorganisms that can contaminate food and cause food borne illness are bacteria, viruses, parasites and fungi.

    PARASITE: An organism that needs a host organism to survive. Parasites can live inside many animals that are used for food including cows, chickens, pigs and fish. Proper heating, cooking and freezing kills parasites. Avoiding cross-contamination and proper hand washing is also vital in preventing food borne illness caused by parasites.

    PATHOGENS: Microorganisms that cause disease including disease in food.

    POTENTIALLY HAZARDOUS FOOD: Types of food in which microorganisms are able to grow quickly. Potentially hazardous food groups often has a history of being involved in food borne illness outbreaks, has potential for contamination due to methods used to produce and process it, and has characteristics that generally allow microorganisms to thrive. Potentially hazardous food is often moist, high in protein, and chemically neutral or slightly acidic.

    PRODUCE TRACEABILITY: The ability to accurately track fresh produce from its point of origin (field) to the time of purchase by the end consumer. Complete traceability, known as whole chain traceability.

    SANITIZE: The action and process of reducing the number of harmful microorganisms on a surface to make it safe for contact with food.

    TOXINS: Harmful substances or poisons.

    VIRUS: The smallest microbial food contaminants. Viruses require a live host to survive and reproduce. Virus usually contaminates food via a food handlers insufficient and improper handling and hygiene. Virus can survive some cooking and freezing temperatures.

    The 15 terms described above are examples of the most important core food safety terms. Use this information to as a starting point for your deeper research.

  • Foods To Put In Your Thermos

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    September 25, 2017 /  Food, Uncategorized

    We`re all familiar with the idea of taking your tea or coffee to work in a thermos, but did you know that you can keep food warm in that handy container, as well? It`s nice to have a hot meal ready to go, even if you`ve been hard at work all morning and your thermos can help you do just that.

    1. Soup. This one is pretty obvious, since it`s liquid. However, it`s worth mentioning because you can literally have a different soup every day for a month and never repeat! From minestrone to chicken noodle and cheddar chowder, you can enjoy delicious hot meals poured right out of your thermos.

    2. Pasta. If you`ve ever had a hankering for ravioli at your noon break, this is a great way to satisfy it. You`ll find that this works best with a wide mouth thermos, as do most foods. When you cook your pasta, make sure you cook it to just over half done. That means, if you bite a piece of spaghetti in half, it should still have a white center. Other pastas should still be chewy. Pour the drained pasta into your thermos, add your favorite topping or sauce and seal it up.

    3. Veggies. Cold, boiled vegetables are just nasty in most cases, but it doesn`t have to be that way. Pour them into your thermos, add a dab of butter and some salt and let them stay there until you`re ready to eat your steaming hot, delicious vegetables.

    4. Pudding. If you don`t relish the thought of having lukewarm pudding in your Tupperware at noon, then try putting the cold pudding into your thermos in the morning. It will stay nice and cool until you`re ready to treat yourself.

    5. Chili. Not technically a soup, this dish tends to taste best when hot, so put it in your thermos and pack a few slices of cornbread to enjoy with it. Your chili will still be piping hot when you`re ready to sit down to lunch at the office.

    You can make it easier on yourself by purchasing a wide mouth thermos that will let you easily put food in and dump it back out. A long handled spoon is also very useful for getting the last bits of food out of the bottom of the thermos. And with that, you`re ready to start eating great, healthy meals at work.

  • Inexpensive Food Safety And Traceability Solutions Using Process And Quality Control Concepts

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    September 21, 2017 /  Food, Uncategorized

    Why Should You Attend:

    No one wants to be caught in a recall or worse, to have someone die because of their product. If you are one of those in the food supply chain that either thinks it can’t happen to you or that the federal government will excuse small farmers, think again. FDA will eventually implement control requirements for food safety similar to those they require for medical device and drug manufacturing. These requirements are focused on strong process and quality controls.

    Most of the costs, lack of understanding and frustrations involved with getting on with implementing solid and effective food safety and traceability solutions can be overcome through a basic understanding of how to identify and improve processes in a manner that will be cost effective, prepare your operation for new requirements and protect you and your business.

    Attend this webinar to understand the different process flow and quality control concepts you can implement to have a proper Food Safety system protecting your food supply business.

    Areas Covered in the Seminar:

    – Process and Quality Controls.
    – Flow System Concepts.
    – Zone Concepts.
    – Lean Concepts – Defects, Inventory, Processing, Processing, Waiting
    – Layout Considerations- Ceilings/Floors/HVAC.
    – Process Flow Charting.
    – Low Cost Linear Traceability Manual vs electronic.
    – Blending Logs.
    – Environmental Concerns.
    – Getting Over Excuses.

    Who Will Benefit:

    Personnel responsible for post harvest handling on farms, food processors, packers, food safety auditors and members of food safety compliance organizations.

    Members of the Institute of Food Technologists and American Society for Quality involved in food safety and quality assurance

    Instructor Profile:

    Dr. John Ryan, is the Administrator for the Hawaii State Department of Agriculture’s Quality Assurance Division and a co-chair of the newly formed FDA/CDC food protection information technology team. He has spent over 25 years implementing high technology quality control systems for international corporations and is currently implementing Hawaiis RFID traceability and State Food Safety Certification system.

    Dr. Ryan specializes in closed-loop quality control systems employing real-time traceability, sensor measurement devices and process controls. He has recently implemented the country’s first farm-distribution-retail RFID pilot system tracking produce through the food supply chain (Google “Hawaii Food Traceability” or visit ).