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IFT - Institute of Food Technologists (via Public) / Episode 28 Spicing Up the Future of Food

03/10/2021 | News release | Distributed by Public on 03/10/2021 13:49 Episode 28 Spicing Up the Future of Food With more and more people focusing on their health these days, it s no surprise that consumers are looking to spice up their culinary selections. But long before they became a part of our creative recipes, herbs and spices have had a long history of being celebrated for their medicinal properties, well before culinary use! Modern science has now shown that many of them carry remarkable health benefits offering great opportunities for new product development and innovation. In this episode we ll explore and expand on findings shared in the recent IFT Food Technology magazine article entitled, Spicy Nutrition. In this podcast we ll focus on some of nature s herbs, spices and the extracts that offer potential health benefits. We ll also talk with the article s author, Linda Ohr, about what the research tells us, as well as some entrepreneurial companies who have tapped the

What Is Buckwheat? How to Use It in Cooking

Image zoom Credit: Getty/Michelle Arnold/EyeEm In the world of superfoods, buckwheat is a powerhouse. Packed with plant protein and fiber, and rich in magnesium, phosphorous, manganese, niacin, zinc, folate, and vitamin B6, it has more antioxidants than cereal grains including barley, wheat, oats, and rye. In spite of its name, buckwheat contains no wheat whatsoever. It s a fruit seed related to sorrel and rhubarb. Like amaranth and quinoa, it s known as a pseudocereal grain-like seeds that don t grow on grasses. What s more, it s sustainable and naturally gluten-free. For all of those reasons, it s no wonder that buckwheat is having a moment. A very long moment, at that, with no end in sight!

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