Margarine: A butterlike product made of refined vegetable oils, sometimes blended with animal fats, and emulsified usually with water or milk. It is used as a butter substitute. (From Random House Unabridged Dictionary, 2d ed)Arachis hypogaea: A plant species of the family FABACEAE that yields edible seeds, the familiar peanuts, which contain protein, oil and lectins.Dietary Fats: Fats present in food, especially in animal products such as meat, meat products, butter, ghee. They are present in lower amounts in nuts, seeds, and avocados.Plant Oils: Oils derived from plants or plant products.Cacao: A tree of the family Sterculiaceae (or Byttneriaceae), usually Theobroma cacao, or its seeds, which after fermentation and roasting, yield cocoa and chocolate.Cheese: A nutritious food consisting primarily of the curd or the semisolid substance formed when milk coagulates.Corn Oil: Oil from ZEA MAYS or corn plant.Flavoring Agents: Substances added to foods and medicine to improve the quality of taste.Fatty Acids: Organic, monobasic acids derived from hydrocarbons by the equivalent of oxidation of a methyl group to an alcohol, aldehyde, and then acid. Fatty acids are saturated and unsaturated (FATTY ACIDS, UNSATURATED). (Grant & Hackh's Chemical Dictionary, 5th ed)Dairy Products: Raw and processed or manufactured milk and milk-derived products. These are usually from cows (bovine) but are also from goats, sheep, reindeer, and water buffalo.Sapotaceae: A plant family of the order Ebenales, subclass Dilleniidae, class Magnoliopsida that are tropical trees which have elongate latex cells. Several members bear sweet edible fruits and produce triterpenoid saponins.Soybean Oil: Oil from soybean or soybean plant.Hydrogenation: Addition of hydrogen to a compound, especially to an unsaturated fat or fatty acid. (From Stedman, 26th ed)Linoleic Acids, Conjugated: A collective term for a group of around nine geometric and positional isomers of LINOLEIC ACID in which the trans/cis double bonds are conjugated, where double bonds alternate with single bonds.Trans Fatty Acids: UNSATURATED FATTY ACIDS that contain at least one double bond in the trans configuration, which results in a greater bond angle than the cis configuration. This results in a more extended fatty acid chain similar to SATURATED FATTY ACIDS, with closer packing and reduced fluidity. HYDROGENATION of unsaturated fatty acids increases the trans content.Stearic Acids: A group of compounds that are derivatives of octadecanoic acid which is one of the most abundant fatty acids found in animal lipids. (Stedman, 25th ed)Food Analysis: Measurement and evaluation of the components of substances to be taken as FOOD.Lipids: A generic term for fats and lipoids, the alcohol-ether-soluble constituents of protoplasm, which are insoluble in water. They comprise the fats, fatty oils, essential oils, waxes, phospholipids, glycolipids, sulfolipids, aminolipids, chromolipids (lipochromes), and fatty acids. (Grant & Hackh's Chemical Dictionary, 5th ed)Fatty Acids, Monounsaturated: Fatty acids which are unsaturated in only one position.Rosmarinus: A plant genus of the LAMIACEAE family. It is known as a spice and medicinal plant.Diacetyl: Carrier of aroma of butter, vinegar, coffee, and other foods.Fats: The glyceryl esters of a fatty acid, or of a mixture of fatty acids. They are generally odorless, colorless, and tasteless if pure, but they may be flavored according to origin. Fats are insoluble in water, soluble in most organic solvents. They occur in animal and vegetable tissue and are generally obtained by boiling or by extraction under pressure. They are important in the diet (DIETARY FATS) as a source of energy. (Grant & Hackh's Chemical Dictionary, 5th ed)Aflatoxin M1: A 4-hydroxylated metabolite of AFLATOXIN B1, one of the MYCOTOXINS from ASPERGILLUS tainted food. It is associated with LIVER damage and cancer resulting from its P450 activation to the epoxide which alkylates DNA. Toxicity depends on the balance of liver enzymes that activate it (CYTOCHROME P-450) and others that detoxify it (GLUTATHIONE S TRANSFERASE) (Pharmac Ther 50.443 1991). Primates & rat are sensitive while mouse and hamster are tolerant (Canc Res 29.236 1969).TriglyceridesDiet: Regular course of eating and drinking adopted by a person or animal.Cross-Over Studies: Studies comparing two or more treatments or interventions in which the subjects or patients, upon completion of the course of one treatment, are switched to another. In the case of two treatments, A and B, half the subjects are randomly allocated to receive these in the order A, B and half to receive them in the order B, A. A criticism of this design is that effects of the first treatment may carry over into the period when the second is given. (Last, A Dictionary of Epidemiology, 2d ed)Fats, Unsaturated: Fats containing one or more double bonds, as from oleic acid, an unsaturated fatty acid.Food Contamination: The presence in food of harmful, unpalatable, or otherwise objectionable foreign substances, e.g. chemicals, microorganisms or diluents, before, during, or after processing or storage.Oleic Acids: A group of fatty acids that contain 18 carbon atoms and a double bond at the omega 9 carbon.Salmonella Food Poisoning: Poisoning caused by ingestion of food harboring species of SALMONELLA. Conditions of raising, shipping, slaughtering, and marketing of domestic animals contribute to the spread of this bacterium in the food supply.Helianthus: A genus herbs of the Asteraceae family. The SEEDS yield oil and are used as food and animal feed; the roots of Helianthus tuberosus (Jerusalem artichoke) are edible.Cholesterol: The principal sterol of all higher animals, distributed in body tissues, especially the brain and spinal cord, and in animal fats and oils.Postprandial Period: The time frame after a meal or FOOD INTAKE.Lipoproteins: Lipid-protein complexes involved in the transportation and metabolism of lipids in the body. They are spherical particles consisting of a hydrophobic core of TRIGLYCERIDES and CHOLESTEROL ESTERS surrounded by a layer of hydrophilic free CHOLESTEROL; PHOSPHOLIPIDS; and APOLIPOPROTEINS. Lipoproteins are classified by their varying buoyant density and sizes.Food Preservatives: Substances capable of inhibiting, retarding or arresting the process of fermentation, acidification or other deterioration of foods.Bread: Baked food product made of flour or meal that is moistened, kneaded, and sometimes fermented. A major food since prehistoric times, it has been made in various forms using a variety of ingredients and methods.Food Packaging: Containers, packaging, and packaging materials for processed and raw foods and beverages. It includes packaging intended to be used for storage and also used for preparation of foods such as microwave food containers versus COOKING AND EATING UTENSILS. Packaging materials may be intended for food contact or designated non-contact, for example, shipping containers. FOOD LABELING is also available.Oils: Unctuous combustible substances that are liquid or easily liquefiable on warming, and are soluble in ether but insoluble in water. Such substances, depending on their origin, are classified as animal, mineral, or vegetable oils. Depending on their behavior on heating, they are volatile or fixed. (Dorland, 28th ed)Butter: The fatty portion of milk, separated as a soft yellowish solid when milk or cream is churned. It is processed for cooking and table use. (Random House Unabridged Dictionary, 2d ed)Food Handling: Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.Milk: The white liquid secreted by the mammary glands. It contains proteins, sugar, lipids, vitamins, and minerals.Food Preservation: Procedures or techniques used to keep food from spoiling.Diatomaceous Earth: A form of SILICON DIOXIDE composed of skeletons of prehistoric aquatic plants which is used for its ABSORPTION quality, taking up 1.5-4 times its weight in water. The microscopic sharp edges are useful for insect control but can also be an inhalation hazard. It has been used in baked goods and animal feed. Kieselguhr is German for flint + earthy sediment.Fatty Acids, Unsaturated: FATTY ACIDS in which the carbon chain contains one or more double or triple carbon-carbon bonds.Dietary Fats, Unsaturated: Unsaturated fats or oils used in foods or as a food.Food Microbiology: The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.Feces: Excrement from the INTESTINES, containing unabsorbed solids, waste products, secretions, and BACTERIA of the DIGESTIVE SYSTEM.Fish Oils: Oils high in unsaturated fats extracted from the bodies of fish or fish parts, especially the LIVER. Those from the liver are usually high in VITAMIN A. The oils are used as DIETARY SUPPLEMENTS. They are also used in soaps and detergents and as protective coatings.Theobromine: 3,7-Dimethylxanthine. The principle alkaloid in Theobroma cacao (the cacao bean) and other plants. A xanthine alkaloid that is used as a bronchodilator and as a vasodilator. It has a weaker diuretic activity than THEOPHYLLINE and is also a less powerful stimulant of smooth muscle. It has practically no stimulant effect on the central nervous system. It was formerly used as a diuretic and in the treatment of angina pectoris and hypertension. (From Martindale, The Extra Pharmacopoeia, 30th ed, pp1318-9)Nuts: Botanically, a type of single-seeded fruit in which the pericarp enclosing the seed is a hard woody shell. In common usage the term is used loosely for any hard, oil-rich kernel. Of those commonly eaten, only hazel, filbert, and chestnut are strictly nuts. Walnuts, pecans, almonds, and coconuts are really drupes. Brazil nuts, pistachios, macadamias, and cashews are really seeds with a hard shell derived from the testa rather than the pericarp.Thoracic Duct: The largest lymphatic vessel that passes through the chest and drains into the SUBCLAVIAN VEIN.Food Habits: Acquired or learned food preferences.Biological Availability: The extent to which the active ingredient of a drug dosage form becomes available at the site of drug action or in a biological medium believed to reflect accessibility to a site of action.Cooking: The art or practice of preparing food. It includes the preparation of special foods for diets in various diseases.Cholesterol, LDL: Cholesterol which is contained in or bound to low density lipoproteins (LDL), including CHOLESTEROL ESTERS and free cholesterol.Eggs: Animal reproductive bodies, or the contents thereof, used as food. The concept is differentiated from OVUM, the anatomic or physiologic entity.Cholesterol, HDL: Cholesterol which is contained in or bound to high-density lipoproteins (HDL), including CHOLESTEROL ESTERS and free cholesterol.Intestinal Absorption: Uptake of substances through the lining of the INTESTINES.Chylomicrons: A class of lipoproteins that carry dietary CHOLESTEROL and TRIGLYCERIDES from the SMALL INTESTINE to the tissues. Their density (0.93-1.006 g/ml) is the same as that of VERY-LOW-DENSITY LIPOPROTEINS.Oleic Acid: An unsaturated fatty acid that is the most widely distributed and abundant fatty acid in nature. It is used commercially in the preparation of oleates and lotions, and as a pharmaceutical solvent. (Stedman, 26th ed)Cholesterol, Dietary: Cholesterol present in food, especially in animal products.Food: Any substances taken in by the body that provide nourishment.Diet, Fat-Restricted: A diet that contains limited amounts of fat with less than 30% of calories from all fats and less than 10% from saturated fat. Such a diet is used in control of HYPERLIPIDEMIAS. (From Bondy et al, Metabolic Control and Disease, 8th ed, pp468-70; Dorland, 27th ed)Dietary Carbohydrates: Carbohydrates present in food comprising digestible sugars and starches and indigestible cellulose and other dietary fibers. The former are the major source of energy. The sugars are in beet and cane sugar, fruits, honey, sweet corn, corn syrup, milk and milk products, etc.; the starches are in cereal grains, legumes (FABACEAE), tubers, etc. (From Claudio & Lagua, Nutrition and Diet Therapy Dictionary, 3d ed, p32, p277)Diet Surveys: Systematic collections of factual data pertaining to the diet of a human population within a given geographic area.Isomerism: The phenomenon whereby certain chemical compounds have structures that are different although the compounds possess the same elemental composition. (From McGraw-Hill Dictionary of Scientific and Technical Terms, 5th ed)Discriminant Analysis: A statistical analytic technique used with discrete dependent variables, concerned with separating sets of observed values and allocating new values. It is sometimes used instead of regression analysis.Energy Intake: Total number of calories taken in daily whether ingested or by parenteral routes.Linoleic Acid: A doubly unsaturated fatty acid, occurring widely in plant glycosides. It is an essential fatty acid in mammalian nutrition and is used in the biosynthesis of prostaglandins and cell membranes. (From Stedman, 26th ed)Apolipoproteins: Protein components on the surface of LIPOPROTEINS. They form a layer surrounding the hydrophobic lipid core. There are several classes of apolipoproteins with each playing a different role in lipid transport and LIPID METABOLISM. These proteins are synthesized mainly in the LIVER and the INTESTINES.Digestion: The process of breakdown of food for metabolism and use by the body.Body Weight: The mass or quantity of heaviness of an individual. It is expressed by units of pounds or kilograms.Hypercholesterolemia: A condition with abnormally high levels of CHOLESTEROL in the blood. It is defined as a cholesterol value exceeding the 95th percentile for the population.Eating: The consumption of edible substances.Food Preferences: The selection of one food over another.Blood Glucose: Glucose in blood.Vegetables: A food group comprised of EDIBLE PLANTS or their parts.Taste: The ability to detect chemicals through gustatory receptors in the mouth, including those on the TONGUE; the PALATE; the PHARYNX; and the EPIGLOTTIS.Salmonella: A genus of gram-negative, facultatively anaerobic, rod-shaped bacteria that utilizes citrate as a sole carbon source. It is pathogenic for humans, causing enteric fevers, gastroenteritis, and bacteremia. Food poisoning is the most common clinical manifestation. Organisms within this genus are separated on the basis of antigenic characteristics, sugar fermentation patterns, and bacteriophage susceptibility.Lipid Metabolism: Physiological processes in biosynthesis (anabolism) and degradation (catabolism) of LIPIDS.Meat: The edible portions of any animal used for food including domestic mammals (the major ones being cattle, swine, and sheep) along with poultry, fish, shellfish, and game.Plant Extracts: Concentrated pharmaceutical preparations of plants obtained by removing active constituents with a suitable solvent, which is evaporated away, and adjusting the residue to a prescribed standard.Mesocricetus: A genus of the family Muridae having three species. The present domesticated strains were developed from individuals brought from Syria. They are widely used in biomedical research.Lipid Peroxidation: Peroxidase catalyzed oxidation of lipids using hydrogen peroxide as an electron acceptor.Analysis of Variance: A statistical technique that isolates and assesses the contributions of categorical independent variables to variation in the mean of a continuous dependent variable.Bile Acids and Salts: Steroid acids and salts. The primary bile acids are derived from cholesterol in the liver and usually conjugated with glycine or taurine. The secondary bile acids are further modified by bacteria in the intestine. They play an important role in the digestion and absorption of fat. They have also been used pharmacologically, especially in the treatment of gallstones.Insulin: A 51-amino acid pancreatic hormone that plays a major role in the regulation of glucose metabolism, directly by suppressing endogenous glucose production (GLYCOGENOLYSIS; GLUCONEOGENESIS) and indirectly by suppressing GLUCAGON secretion and LIPOLYSIS. Native insulin is a globular protein comprised of a zinc-coordinated hexamer. Each insulin monomer containing two chains, A (21 residues) and B (30 residues), linked by two disulfide bonds. Insulin is used as a drug to control insulin-dependent diabetes mellitus (DIABETES MELLITUS, TYPE 1).Cattle: Domesticated bovine animals of the genus Bos, usually kept on a farm or ranch and used for the production of meat or dairy products or for heavy labor.Risk Factors: An aspect of personal behavior or lifestyle, environmental exposure, or inborn or inherited characteristic, which, on the basis of epidemiologic evidence, is known to be associated with a health-related condition considered important to prevent.Weight Gain: Increase in BODY WEIGHT over existing weight.Phospholipids: Lipids containing one or more phosphate groups, particularly those derived from either glycerol (phosphoglycerides see GLYCEROPHOSPHOLIPIDS) or sphingosine (SPHINGOLIPIDS). They are polar lipids that are of great importance for the structure and function of cell membranes and are the most abundant of membrane lipids, although not stored in large amounts in the system.Electrophoresis, Gel, Pulsed-Field: Gel electrophoresis in which the direction of the electric field is changed periodically. This technique is similar to other electrophoretic methods normally used to separate double-stranded DNA molecules ranging in size up to tens of thousands of base-pairs. However, by alternating the electric field direction one is able to separate DNA molecules up to several million base-pairs in length.Rats, Inbred Strains: Genetically identical individuals developed from brother and sister matings which have been carried out for twenty or more generations or by parent x offspring matings carried out with certain restrictions. This also includes animals with a long history of closed colony breeding.Particle Size: Relating to the size of solids.Liver: A large lobed glandular organ in the abdomen of vertebrates that is responsible for detoxification, metabolism, synthesis and storage of various substances.Random Allocation: A process involving chance used in therapeutic trials or other research endeavor for allocating experimental subjects, human or animal, between treatment and control groups, or among treatment groups. It may also apply to experiments on inanimate objects.Lipoproteins, LDL: A class of lipoproteins of small size (18-25 nm) and light (1.019-1.063 g/ml) particles with a core composed mainly of CHOLESTEROL ESTERS and smaller amounts of TRIGLYCERIDES. The surface monolayer consists mostly of PHOSPHOLIPIDS, a single copy of APOLIPOPROTEIN B-100, and free cholesterol molecules. The main LDL function is to transport cholesterol and cholesterol esters to extrahepatic tissues.Chromatography, High Pressure Liquid: Liquid chromatographic techniques which feature high inlet pressures, high sensitivity, and high speed.Spectrum Analysis: The measurement of the amplitude of the components of a complex waveform throughout the frequency range of the waveform. (McGraw-Hill Dictionary of Scientific and Technical Terms, 6th ed)Disease Outbreaks: Sudden increase in the incidence of a disease. The concept includes EPIDEMICS and PANDEMICS.Double-Blind Method: A method of studying a drug or procedure in which both the subjects and investigators are kept unaware of who is actually getting which specific treatment.Questionnaires: Predetermined sets of questions used to collect data - clinical data, social status, occupational group, etc. The term is often applied to a self-completed survey instrument.Case-Control Studies: Studies which start with the identification of persons with a disease of interest and a control (comparison, referent) group without the disease. The relationship of an attribute to the disease is examined by comparing diseased and non-diseased persons with regard to the frequency or levels of the attribute in each group.EuropeAdipose Tissue: Specialized connective tissue composed of fat cells (ADIPOCYTES). It is the site of stored FATS, usually in the form of TRIGLYCERIDES. In mammals, there are two types of adipose tissue, the WHITE FAT and the BROWN FAT. Their relative distributions vary in different species with most adipose tissue being white.Rats, Sprague-Dawley: A strain of albino rat used widely for experimental purposes because of its calmness and ease of handling. It was developed by the Sprague-Dawley Animal Company.Oxidation-Reduction: A chemical reaction in which an electron is transferred from one molecule to another. The electron-donating molecule is the reducing agent or reductant; the electron-accepting molecule is the oxidizing agent or oxidant. Reducing and oxidizing agents function as conjugate reductant-oxidant pairs or redox pairs (Lehninger, Principles of Biochemistry, 1982, p471).Time Factors: Elements of limited time intervals, contributing to particular results or situations.

Differential effects of saturated and monounsaturated fatty acids on postprandial lipemia and incretin responses in healthy subjects. (1/132)

BACKGROUND: Elevations of postprandial triacylglycerol-rich plasma lipoproteins and suppressions of HDL-cholesterol concentrations are considered potentially atherogenic. Long-term studies have shown beneficial effects of monounsaturated fatty acids (eg, oleic acid) on fasting lipid and lipoprotein concentrations in humans. A direct stimulatory effect of oleic acid on the secretion of glucagon-like peptide 1 (GLP-1) was shown in animal studies. OBJECTIVE: We compared the postprandial responses of glucose, insulin, fatty acids, triacylglycerol, gastric inhibitory polypeptide (GIP), and GLP-1 to test meals rich in saturated and monounsaturated fatty acids. DESIGN: Ten young, lean, healthy persons ingested 3 meals: an energy-free soup consumed with 50 g carbohydrate (control meal), the control meal plus 100 g butter, and the control meal plus 80 g olive oil. Triacylglycerol and retinyl palmitate responses were measured in total plasma, in a chylomicron-rich fraction, and in a chylomicron-poor fraction. RESULTS: No significant differences in glucose, insulin, or fatty acid responses to the 2 fat-rich meals were seen. Plasma triacylglycerol responses were highest after the butter meal, with chylomicron triacylglycerol rising 2.5-5-fold. Retinyl palmitate responses were higher and more prolonged after the butter meal than after the control and olive oil meals, whereas both postprandial HDL-cholesterol concentrations and GLP-1 and GIP responses were higher after the olive oil meal than after the butter meal. CONCLUSIONS: Olive oil induced lower triacylglycerol concentrations and higher HDL-cholesterol concentrations than butter, without eliciting differences in concentrations of glucose, insulin, or fatty acids. Furthermore, olive oil induced higher concentrations of GLP-1 and GIP than did butter, which may point to a relation between fatty acid composition, incretin responses, and triacylglycerol metabolism in the postprandial phase.  (+info)

Plasma clearance of chylomicrons from butterfat is not dependent on saturation: studies with butterfat fractions and other fats containing triacylglycerols with low or high melting points. (2/132)

BACKGROUND: Dietary fats influence plasma lipids, and changes in the clearance and metabolism of postprandial lipoproteins can affect atherosclerosis. Butterfat is considered hypercholesterolemic but contains a multitude of constituent fatty acids. OBJECTIVES: We determined triacylglycerol and cholesteryl ester clearances of lymph chylomicrons derived from butterfat, fractions of butterfat, and other dietary fats. METHODS: Radiolabeled lymph chylomicrons resulting from the intestinal absorption of different fats were reinjected into recipient rats to measure plasma clearance. Plasma clearance of [14C]triacylglycerol was used as an indicator of chylomicron lipolysis whereas clearance of [3H]cholesteryl ester was used as an indicator of chylomicron remnant removal. RESULTS: [3H]Cholesteryl ester clearance was slower from chylomicrons derived from a solid, high-saturated-butterfat fraction than from whole butterfat, but clearance of chylomicrons from other fractions did not correlate with the fractions' saturated fatty acid contents. Clearance of cholesteryl esters in chylomicrons derived from cocoa butter, palm oil, and butterfat was slower than clearance of cholesteryl esters in chylomicrons derived from safflower oil. Hepatic uptakes of cholesteryl esters were generally lower for chylomicrons from all butterfat fractions, cocoa butter, and palm oil. CONCLUSIONS: In contrast with minor effects on the lipolysis of chylomicron triacylglycerols, chylomicron remnant removal was strongly influenced by the type of dietary fat, with slower cholesteryl ester clearances for saturated fats with higher melting points. However, remnant removal and hepatic uptake of chylomicrons from whole butterfat and fractions of butterfat were not correlated with fat saturation. The mechanisms of this apparent paradox remain unknown but may be attributable to acyl arrangements in the lipid classes of chylomicrons that influence the association with apolipoproteins and receptors and hence remnant removal.  (+info)

Food groups, oils and butter, and cancer of the oral cavity and pharynx. (3/132)

To elucidate the role of dietary habits, a study was carried out in 1992-1997 in the province of Pordenone in Northeastern Italy, and those of Rome and Latina in central Italy. Cases were 512 men and 86 women with cancer of the oral cavity and pharynx (lip, salivary glands and nasopharynx excluded) and controls were 1008 men and 483 women who had been admitted to local hospitals for a broad range of acute non-neoplastic conditions. The validated dietary section of the questionnaire included 78 foods or recipes and ten questions on fat intake patterns. After allowance for education, smoking, alcohol and total energy intake, significant trends of increasing risk with increasing intake emerged for soups, eggs, processed meats, cakes and desserts, and butter. Risk was approximately halved in the highest compared to the lowest intake quintile for coffee and tea, white bread, poultry, fish, raw and cooked vegetables, citrus fruit, and olive oil. The inverse association with oils, especially olive oil, was only slightly attenuated by allowance for vegetable intake. Thus, frequent consumption of vegetables, citrus fruit, fish and vegetable oils were the major features of a low-risk diet for cancer of the oral cavity and pharynx.  (+info)

Conjugated linoleic acid-enriched butter fat alters mammary gland morphogenesis and reduces cancer risk in rats. (4/132)

Conjugated linoleic acid (CLA) is a potent cancer preventive agent in animal models. To date, all of the in vivo work with CLA has been done with a commercial free fatty acid preparation containing a mixture of c9,t11-, t10,c12- and c11,t13-isomers, although CLA in food is predominantly (80-90%) the c9,t11-isomer present in triacylglycerols. The objective of this study was to determine whether a high CLA butter fat has biological activities similar to those of the mixture of free fatty acid CLA isomers. The following four different endpoints were evaluated in rat mammary gland: 1) digitized image analysis of epithelial mass in mammary whole mount; 2) terminal end bud (TEB) density; 3) proliferative activity of TEB cells as determined by proliferating cell nuclear antigen immunohistochemistry; and 4) mammary cancer prevention bioassay in the methylnitrosourea model. It should be noted that TEB cells are the target cells for mammary chemical carcinogenesis. Feeding butter fat CLA to rats during the time of pubescent mammary gland development reduced mammary epithelial mass by 22%, decreased the size of the TEB population by 30%, suppressed the proliferation of TEB cells by 30% and inhibited mammary tumor yield by 53% (P < 0.05). Furthermore, all of the above variables responded with the same magnitude of change to both butter fat CLA and the mixture of CLA isomers at the level of CLA (0.8%) present in the diet. Interestingly, there appeared to be some selectivity in the uptake or incorporation of c9,t11-CLA over t10,c12-CLA in the tissues of rats given the mixture of CLA isomers. Rats consuming the CLA-enriched butter fat also consistently accumulated more total CLA in the mammary gland and other tissues (four- to sixfold increases) compared with those consuming free fatty acid CLA (threefold increases) at the same dietary level of intake. We hypothesize that the availability of vaccenic acid (t11-18:1) in butter fat may serve as the precursor for the endogenous synthesis of CLA via the Delta9-desaturase reaction. Further studies will be conducted to investigate other attributes of this novel dairy product.  (+info)

Neonatal tetanus associated with topical umbilical ghee: covert role of cow dung. (5/132)

BACKGROUND: Previous studies in Pakistan have shown that ghee (clarified butter) is commonly applied to umbilical wounds of neonates, and have documented that such applications are a risk factor for neonatal tetanus (NNT). In-use contamination of ghee with Clostridium tetani has been demonstrated, but mechanisms underlying the risk of ghee have been incompletely evaluated epidemiologically. METHODS: Detailed information on ghee usage, including fuels used to heat it, was obtained from cases of NNT (n = 229) and their matched controls (n = 687) from a population-based study of NNT in Punjab Province, Pakistan. Design variables were created to evaluate the impact of different fuel sources on risk of ghee applications. RESULTS: Nearly one-third of all infants had ghee applied, and it was nearly always heated before application to umbilical wounds of newborns. After controlling for all factors found to be significantly associated with NNT in conditional logistic regression, only ghee that had always been heated with dried cow dung fuel was significantly associated with NNT. Topical antimicrobials and ghee were never applied together. CONCLUSIONS: Ghee applications to umbilical wounds, when heated with 'clean' fuels, appear to pose no increased risk of NNT, although handling practices undoubtedly result in hazardous microbial contamination. In contrast, ghee heated with dung fuel was significantly associated with NNT. The effective promotion of topical antimicrobials might help reduce ghee use, since the intended purpose of each is to enhance healing.  (+info)

Hydrogenated fat consumption affects cholesterol synthesis in moderately hypercholesterolemic women. (6/132)

To determine mechanisms by which hydrogenated fat influences plasma lipid levels, 14 women (65;-71 yrs with LDL-C >/= 130 mg. dl(-)(1)) consumed, for 5-week periods each, a baseline (BL) diet (39% kcal fat, 164 mg chol. 1000 kcal(-)(1)) and reduced fat diets (30% kcal) where two-thirds of the fat was either soybean oil (SO), low trans squeeze (SQM), medium trans tub (TM), or high trans stick (SM) margarines, or butter (BT). Plasma lipid levels were analyzed at the end of each phase. Fractional synthesis rates (FSR) in pools/day (p. d(-)(1)) and absolute synthesis rates (ASR) in grams/day (g. d(-)(1)) of free cholesterol (FC) were measured using the deuterium incorporation methodology. Plasma total (P < 0.01) and low density lipoprotein (P < 0.05) cholesterol levels increased with increasing degree of hydrogenation or saturated fat intake. High density lipoprotein cholesterol levels (P < 0.05) were lowest on the SM diet when compared to the BT diet. Low trans SQM (0.081 +/- 0.019 p. d(-)(1)) and medium trans TM (0.086 +/- 0.029 p. d(-)(1)) diets elicited responses similar to the SO (0.078 +/- 0.024 p. d(-)(1)) diet, whereas high trans SM (0.053 +/- 0.029 p. d(-)(1)) diet mimicked the BT (0.062 +/- 0.017 p. d(-)(1)) and high fat BL (0.053 +/- 0.023 p. d(-)(1)) diet in its suppression (P < 0.05) of FSR-FC. ASR-FC, which is an approximation of the daily production of newly synthesized cholesterol, showed a trend similar to the FSR-FC data. These results indicate that reduced synthesis is not responsible for the higher plasma TC levels seen with consumption of the SM, BT, and BL diets, and suggest that another mechanism, possibly impairment of the catabolic pathway of cholesterol, is involved.  (+info)

An outbreak of Listeria monocytogenes serotype 3a infections from butter in Finland. (7/132)

In February 1999, an outbreak of listeriosis caused by Listeria monocytogenes serotype 3a occurred in Finland. All isolates were identical. The outbreak strain was first isolated in 1997 in dairy butter. This dairy began delivery to a tertiary care hospital (TCH) in June 1998. From June 1998 to April 1999, 25 case patients were identified (20 with sepsis, 4 with meningitis, and 1 with abscess; 6 patients died). Patients with the outbreak strain were more likely to have been admitted to the TCH than were patients with other strains of L. monocytogenes (60% vs. 8%; odds ratio, 17.3; 95% confidence interval, 2.8-136.8). Case patients admitted to the TCH had been hospitalized longer before cultures tested positive than had matched controls (median, 31 vs. 10 days; P=.008). An investigation found the outbreak strain in packaged butter served at the TCH and at the source dairy. Recall of the product ended the outbreak.  (+info)

Analytical aspects of capillary gas chromatography of lower fatty acids [up to C18]. (8/132)

The principal aspects influencing analytical capillary gas chromatography of fatty acids up to C18 have been evaluated. Selected fundamental problems of interlaboratory exchange of retention data were problems of defined temperature in commercial thermostated air baths, of capillary tubing, and of stationary phases. A modification of commercial thermostats has been proposed in order to secure a defined temperature for glass capillary columns. It has been found that retention data of fatty-acid methyl esters can be measured under standard conditions with the same accuracy as retention data of hydrocarbons on squalane. Metal capillary columns coated with Apiezon L were found to be unsuitable for the analysis of fatty-acid methyl esters when compared with the results of their quantitative analysis in packed Apiezon L and polar capillary columns. Possibilities of a nontraditional statistical evaluation of the results of measurements are suggested. A program in FORTRAN IV language is given for the calculation of Kovats' retention indices for fatty-acid methyl esters.  (+info)

acids, HDL-c and LDL-c of rat. The study was carried out on 28 weanling male Sprague - Dawly strain rats [weight 70-75 gm]. The results revealed that [olive oil 20% + protein 20%] [butter fat 20% + protein 20%] and [Iard 20% + protein 20%] obtained the highest value of body weight gain and organs weigh is comparison with organs weight of control group. Results indicated that liver [olive oil 20% + protein 20%] total cholesterol, triglycerides, phospholipids, and glycogen non significantly but butter fat and lard increased significantly as compared to control. Also results indicated that serum olive oil non significant, butter fat and lard increased significantly compared to control. Also, results indicated that serum leptin, insulin., Ca., P. urine Ca, urine P and uric acid [olive oil] non significantly as compared to control. But butter fat and lard increased significantly as compared to control. This study suggested that the supplementation of olive oil with protein has a beneficial effect on ...
There are 188 calories in 1 packet, prepared (7.2 oz) of Hollandaise, with butter fat, dehydrated, prepared with water. Youd need to walk 49 minutes to burn 188 calories. Visit CalorieKing to see calorie count and nutrient data for all portion sizes.
Saturated fats provide health benefits when eaten in moderation. In other words, eating a pat of organic butter on a piece of whole wheat toast is healthier than eating margarine, or any butter substitute found in a tub. The saturated fat ingested in butter not only satisfies the appetite, but the body uses this fat to its advantage because it recognizes butter as good. You may have struggled with chemistry in school, but your body understands the chemical structure of butter! If you are a carnivore, grass-fed, grass-finished, and organically fed animal proteins are also viable sources of saturated fats, as are raw, organic dairy products. Worthy of the extra cost, they are meant to be consumed in moderation only. A diet of grilled cheese sandwiches and sixteen ounce steaks is unhealthy, regardless of where the food originates ...
Directions:. Process sunflower seeds into a powder. Set aside. Process zucchini, garlic, lemon juice, 1/4 cup olive oil and tahini until smooth. Slowly add sunflower powder back into food processor. Process until mixture reaches smooth hummus consistency.. Pour mixture into a bowl and stir in chopped olives. Sprinkle with paprika and drizzle with remaining olive oil.. Will keep in fridge for 3 days. Serves four.. *Recipe courtesy of Anis Raw Food Kitchen recipe book by Ani Phyo. Walnut Butter and Honey with a Glass of Cold Almond Milk. A peanut butter and jelly sandwich with a tall glass of whole milk may bring back childhood memories but today this sandwich is wrought with unhealthy fats, oils and sugars.. Instead, reach for classic texture with a winter season twist. Walnut butter on sprouted bread drizzled with raw local honey and washed down with cold almond milk makes for the perfect winter recipe combination with little fuss and optimal output.. Effective Cold and Flu Fighters. You are ...
(CNN) -- The Food and Drug Administration announced Thursday that nSpired Natural Foods Inc. is voluntarily recalling several lots of peanut, almond and other nut butters on fears of salmonella contamination.
OLD BAY® takes this traditional shrimp scampi to new heights without over-doing the salt. Everybody wins.. Ingredients. 3 tablespoons olive oil 2 tablespoons butter 2 cloves garlic minced 1 pound shrimp peeled and deveined 2 teaspoons McCormick®Parsley Flakes 1 teaspoon Old Bay Less Sodium Seasoning. cooked pasta or rice (optional) Directions. In a large skillet heat oil and butter on medium-high. Add garlic. Cook and stir 30 seconds or until fragrant. (Do not brown ...
OLD BAY® takes this traditional shrimp scampi to new heights without over-doing the salt. Everybody wins.. Ingredients. 3 tablespoons olive oil 2 tablespoons butter 2 cloves garlic minced 1 pound shrimp peeled and deveined 2 teaspoons McCormick®Parsley Flakes 1 teaspoon Old Bay Less Sodium Seasoning. cooked pasta or rice (optional) Directions. In a large skillet heat oil and butter on medium-high. Add garlic. Cook and stir 30 seconds or until fragrant. (Do not brown ...
Coconut oil is a blessing in a nut - it can be used for cooking, or even in place of butter on your toast. But if youre only using it in your kitchen, you are missing out. Its an all-purpose beauty solution, a total lifesaver at home and even a must-have for pets..... ...
These have potential. They were good, but I think theyd be better if the pork chops had a bit of fat on them, but thats hard to find these days. Be sure to use thick chops or they will dry out and become tough. I started mine at 350 , thinking that a longer, slower baking would be better, but after about 1/2 hour, they werent getting very brown and I suspected they were nearly done. I think Id do them on 375 next time and check after 30 minutes. The recipe didnt say to season the meat, but I did anyway. I used some of my Spicy Seasoning Salt on both sides before adding the topping. I recommend seasoning them liberally. I might also add some garlic powder to the topping next time. One other thing I might add is a pat of butter on the top of the onion slices. It came out looking kind of dry. By the way, theres no relation to the Aunt Linda in this recipe and myself. Shes the aunt of the person who posted this recipe online so I kept the name ...
One of the best ways in achieving weight loss is to speed up your metabolism. There are several ways on how to do this but let me just share with you some of them. The first thing that you need to do is to load up with proteins. Protein has the capability to help you burn more calories because it has a high thermic effect. According to Amanda Carlson Phillips, Vice President of Nutrition and Research for Core Performance;"Eating five to six mini meals per day and including a lean protein source such as low-fat cheese, beans, chicken, fish, or peanut butter on every plate is a great way to rev your metabolism and keep you feeling energized and fueled all day long.". The next thing that you need to do to power up your metabolism is to avoid drinking alcohol, calorific drinks and sodas. Its because these beverages will make you feel tired, week and bloated. Instead of drinking them, switch to green tea. Phillips relates;"Drinking brewed green tea is an effective way to get EGCG epigallocatechin ...
RIBEYE: Mouth watering, tender, well-marbled beef. Make it right, and youll never long for anything again. Ribeye steaks are the king of beef, if you ask me, and if you are preparing this marvelous meat, youd better be doing it properly. Grilling season is upon us and in the past couple of weeks, we had ample time to get out the grill and warm it up for the summer.. Then… there was WIND! Of course, one would find me with fresh ribeyes in the fridge. Cue the cast iron skillet folks, for they seal in the glorious savory juices from your steak, creating a delicious crust on the beef that is out of this world. I didnt miss the grill at all with these beauties. My super-secret trick? Searing in oil and finishing the steak with a pat of butter on top to melt all over. Flavor explosion, without the burn-factor that you get when using butter for searing. (*butter burns when at the high searing temperature youll need to sear the steaks.). The steps here are simple for this recipe. SEASON. SEAR. ...
I am often surprised by how some of my patients manage their injuries before they come to the emergency room. I think my own mother is also guilty of practising some really strange methods whilst I was growing up. Over the years, medical advice and management has evolved. What may have made sense years ago is now out of date and has been replaced with more sound research and often logic. Here are just a few of the first aid practices and myths that I have seen over the years.. 1. BUTTER ON A BURN. The idea behind this myth is not entirely wrong. Butter can help alleviate the initial pain caused by a burn because of its direct cooling effect. This however does not last long because butter, or any greasy substance for that matter, will actually slow down the release of heat from the skin. This means that the trapped heat can continue to burn the skin. Rather run the affected area under cool running tap water for up to 20 minutes immediately after the burn.. 2. LEAN YOUR HEAD BACK DURING A ...
I am often surprised by how some of my patients manage their injuries before they come to the emergency room. I think my own mother is also guilty of practising some really strange methods whilst I was growing up. Over the years, medical advice and management has evolved. What may have made sense years ago is now out of date and has been replaced with more sound research and often logic. Here are just a few of the first aid practices and myths that I have seen over the years.. 1. BUTTER ON A BURN. The idea behind this myth is not entirely wrong. Butter can help alleviate the initial pain caused by a burn because of its direct cooling effect. This however does not last long because butter, or any greasy substance for that matter, will actually slow down the release of heat from the skin. This means that the trapped heat can continue to burn the skin. Rather run the affected area under cool running tap water for up to 20 minutes immediately after the burn.. 2. LEAN YOUR HEAD BACK DURING A ...
Qouted from email i just got, thought it was pretty funny - Lyrically. Cam ron is the equivalent of a watching a car accident- horrific yet awe-invoking. You re disgusted, maybe even a little frightened by listening to him but you cannot turn away. Peep the wordplay. Mami all on me cause Im touchin her belly/ Im on butter Pirellis/ Wit purple and yellow. Hello! That s butter and jelly/ I flip butter on cellys/ All right in front of the deli/
Im posting under my hubbies name but need some suggestions. My daughter is 11 and has been wakeboarding for 3 years now. She can do w2w,butters,butters on the lip,ollies,grabs,and even 180s. Heres the problem.......... she can do the ollie 180, butter 180, and even the insideout180, landed everytime except the w2w 180. She kept falling from over rotating. Now, she is so teriffied to do any other trick that she knows. She just stands behind the boat and if we tell her to do something, anything, she just sits behind the boat and cries. She did all her 180s while practicing and then we had some friends out on the boat with us and she looked like a superstar. The next day it was a total shut down!!! She can do it and she knows that she can do it but is terified of falling now. This is so frustrating!!!!! Another thing.... my hubbie was in a competion this past weekend and we werent going to put Jessica in it b/c we were afraid shed freeze up. Just before the comp started he asked her if she ...
One night last week, Kane and Jude were having sandwiches for supper; it was one of those nights when I was not ABOUT to lift a finger for anyone besides myself, as I was too busy having massages and bon-bons and shit, so they were making the sandwiches themselves. Usually when they do this, Jude puts a modicum of jelly on one piece of bread, folds it in half, and calls it a sandwich. On this particular evening, I had called in from my pedicure and foot rub to tell him to use two pieces of bread for petes blue-eyed sakes, and put some God damn peanut butter on there too! So I was standing there, and Jude was making his sandwich, and he put a teeny-tiny smear of jelly on the bread, licked the knife, and then DIPPED IT BACK INTO THE JELLY JAR, and then LICKED IT SOME MORE. After I awoke from my simultaneous stroke/coma, I said, "You CANNOT put that knife back in the jelly after youve LICKED IT." And what I actually intended was for him to put that knife in the sink and get a new one. As much as ...
Vessels affected veins above spread to adjacent tissue penetrating the wall of the trachea, at least - in medicine the seeds are used - esophagus, muscles, the neurovascular bundle neck, the ve. Where como usar tablets ordering online how to order cost of terbinafine topical lamisil usa price prescription dosage spray 250mg uk buy cream pills no. Spray uk toe fungus medication you without bestellen once online no prescription can i buy terbinafine pills over counter price lamisil tablets where hydrochloride cream como usar how much does cost for sale: terbinafine??? , If you need to make some preliminary observations that help begin the road rehabilitation and treatment with natural juices and fresh fruit. 3. Put butter on a piece of filter paper and inhale deeply OIL ego.BEREZOVOE - by the kidneys and birch leaves. Rene are rich in oils, resins, ascorbic acid and essential nicotinic acid, flavonoids, saponins, giperozid carotene and tannins. The oil is characterized by antiseptic properties. It ...
LOVE these….just made a batch….came out with 30 total :) taste awesome!! I lathered the butter on after they came out of the oven. I made some with a little bit of sea salt , some garlic and some sugar and cinnamon… home smells sooo good right now!! Thank you for the great recipe…will definatley be making these again!!! 5 stars!! I am pretty new to baking and this was my first time using yeast and making any sort of bread….I was very nervous, but they turned out fabulous!!! Now if I could only get my cookies to not turn out looking like cow pies :). [Reply]. ...
I cook a big batch of oatmeal and we eat it for several days. The water goes in first (10 cups), liberal dose of cinnamon, a bit of non-processed salt, raisins, minced prunes, chopped dried apricots (the best part!) and a few chopped dates (if I have them). Stir until cinnamon is incorporated. Bring to boil, add 5 cups old fashioned oats (havent tried steel cut). Cook for 5 min., stirring once in a while. Remove from heat, cover and let set for 5 minutes. Its the directions on the box as Im sure you know. When its hot, we do add real butter on top and some of our cream off the top of our raw cow milk. When its cold, I warm it up with some milk but my husband prefers it cold. With the dried fruit, it sweetens the oats enough for us that we dont need to add brown sugar or syrup. This batch lasts us for about a week so Im not having to cook every morning. ...
I cook a big batch of oatmeal and we eat it for several days. The water goes in first (10 cups), liberal dose of cinnamon, a bit of non-processed salt, raisins, minced prunes, chopped dried apricots (the best part!) and a few chopped dates (if I have them). Stir until cinnamon is incorporated. Bring to boil, add 5 cups old fashioned oats (havent tried steel cut). Cook for 5 min., stirring once in a while. Remove from heat, cover and let set for 5 minutes. Its the directions on the box as Im sure you know. When its hot, we do add real butter on top and some of our cream off the top of our raw cow milk. When its cold, I warm it up with some milk but my husband prefers it cold. With the dried fruit, it sweetens the oats enough for us that we dont need to add brown sugar or syrup. This batch lasts us for about a week so Im not having to cook every morning. ...
So bacon fat can stay good almost indefinitely at room temperature? Ive had a bowl full of the stuff sitting on the back of the stove, but have been weary of using it since its been there for so long (a couple weeks at least). At first I assumed it would be fine, like leaving butter on the counter, but I started to second guess myself after a while. Id love to learn that its all good, or maybe a better way to store it so that it will keep!. ReplyDelete ...
ANSWER: Pet-Safe Ways to Rid Your Home of Rodents Live Mouse Traps can be very effective, as long as you check them several times a day to remove caught rodents, freshen the bait (peanut butter on crackers or dry cat food works well), and make sure you purchase a quality trap. Spices - Sprinkle
You use one egg, one banana and one tablespoon of flour...thats ALL! She gives the directions for mixing it together HERE! They did not give me a sugar rush at all! I ate mine hot with butter on top (no fruit) and they were delicious! Ive made them a few times now, Christine! Thanks! ...
You use one egg, one banana and one tablespoon of flour...thats ALL! She gives the directions for mixing it together HERE! They did not give me a sugar rush at all! I ate mine hot with butter on top (no fruit) and they were delicious! Ive made them a few times now, Christine! Thanks! ...
Core them. Cut them in halves, lengthwise. In a frying pan big enough to fit the four halves, melt a lump of good butter on medium heat. Put them cut-side down, puncture the rounded sides in several places with a small sharp knife to let the heat get to the insides. Heat them for about four or five minutes, depending on their size, but do not brown or blacken them. Now turn them over and cook them for about ten minutes. Again, do not blacken them. Now turn them once more with the cut side down again and the heated juices will run out. After this happens, turn them once more with the cut side up and pour about two or three ounces of very thick whipping cream around them, mixing it with the hot juices. It must be cream and it should be as thick as you can purchase. Take them from the pan and put on a heated plate, pour the sauce over and eat while very hot. Can something this simple, with so few ingredients, be superb? As we say in the U.P., “you betcha.â ...
Circling & chasing. Be sure they are in a SMALL, neutral area such as a bathroom or penned area. Stop the chasing. Place them side by side. Try feeding them treats together. Try car rides in a box together. Sometimes loud noises or being sprayed with a water bottle are enough to make the chasing stop. A little dab of peanut butter on each others head may instigate grooming.. True aggressive fighting. Separate buns and try again later. Try taking them for a car ride together in a box and back to a neutral place. Supervise closely. Check for wounds. Try another rabbit if this aggressive fighting persists. Call an HRS volunteer.. Ignoring each other. As long as they are not fighting, this is a good thing! If they are coexisting in their neutral space, this is typical and a good start. They will begin to sit closer, sleep near each other and eat together shortly. Leave them in a small neutral space a bit longer. Try to wait for a little grooming.. Grooming. This is GREAT! Their relationship will ...
Instead of two unpeeled potatoes, one russet and one Yukon gold, I did two russets-one peeled and one not.. She called for 475, for 30 minutes. I put them in (brush buttered & salted) when the oven was only at 300-something, and so set the timer for 40 minutes. Not near done enough at 40, and went another 15m after spreading the rest of the butter on for that last round.. I had TJs organic ketchup and malt vinegar on the side, lots of sea salt. Hands down winner was the PEELED, malt vinegar. That one was gone before getting even half into the other.. The one with the peel was too…unprepared…inside, really. I surmise thats its probably best to just peel it all off and let it hang out there, exposed, for a better result.. ...
Looking back on what I ate while on vacation, I didnt do too bad with selections, including veggie burgers at Fuddruckers. They did put butter on the buns but I just cut that part off. For lunch a couple of times, I got the mango salad at Qdoba Grill. I asked for it without the shell which I got the first time (misunderstanding) but I still didnt eat it. I also ate at T.G.I. Fridays and although I got the Dragonfire Grilled Chicken with brown rice and broccoli, I knew that the sodium was going to be off the hook. I did ask for them to leave the kung pao sauce off but still ...
Well, I shudder remembering my mom and dad putting butter on our burns....thank goodness most people now know better. I guess these kinds of things will go on forever but it just seems crazy that they are probably making money off sick people and putting their lives at risk in doing so....these are the kind of thing that make me crazy too....its like the funeral industry here in Alberta...there is a regulatory board....but regulating doesnt mean they can fix things...only keep track if you write a letter....not much use then....even if youre up to writing the letter ...
400 g Mehl, 50 g Speisestärke, 250 g Butter, 120 g Zucker, 1/2 TL Salz (unbedingt!). Alles zu einem glatten Teig verkneten, zu einem netten Ziegel oder einer kompakten Rolle formen, je nachdem, wie die Shortbreads nachher aussehen sollen, und 1 Std. im Kühlschrank lagern. (Man kann auch erst 30 Min. lagern, dann zum Barren oder zur Rolle formen und 1 Std. kühlen, ich machs quasi in einem Aufwasch.). Backofen auf 180° vorheizen (Umluft 160°, Gas stufe 3). Den Teig je in 3-5 mm dicke Schnitten/Scheiben schneiden, auf ein mit Backpapier ausgelegtes Backblech legen, mit der Gabel mehrmals einstechen (für die schönen typischen Löchlein) und 15 Min. backen, evtl. werden es mehrere Bleche ...
Its a well-known fact that we Indians have a weakness for clarified butter - or ghee. From dal to gajar halwa, we like to top off everything with a lashing of ghee.
Kraft Peanut butter on Flax bread nutrition facts and nutritional information. Find calories, carbs, and nutritional contents for Kraft Peanut butter on Flax bread and over 2,000,000 other foods at
The use of cocoa butter for skin care has a long association with African Americans and others of African descent. Belief in its moisturizing effects and ...
Intake of shea butter high in steanic acid favorably affects blood lipids and factor VII coagulant activity in young men. Three experimental diets: shea butter (42% steamic acid), palm oil (43% palmitic acid), and palm-kernel oil with high-oleic sunflower oil (10% mymistic acid, 30% launic acid) were served to a group of healthy young men for 3-week period each. The shea butter diet compared with palm oil diet resulted in significant reduction in plasma cholesterol (22%) LDL cholesterol (26%), apolipoprotein B (18%), HDL cholesterol (12%), apolipoprotein A-I (13%), and a 13% lower factor VII coagulant activity with high statistical significance. Similar differences were observed between shea butter diet and palm kernal sunflower oil diet. Click To Show More ...
Citation: Weststrate, J.A., Baer, D.J., Judd, J.T., Meijer, G.W., Clevidence, B.A., Chen, S.C., Wittes, J., Tracy, R.P. 1998. Effects of margarine versus butter on thrombotic factors in normolipemic adults fed controlled diets. British Journal of Nutrition. Interpretive Summary: A controlled dietary intervention was conducted with 46 healthy men and women. Each volunteer was fed three tablespreads (butter and two margarines), added to an average US diet, to provide 8.3 energy percent (en%) fat. Including the spread, diets averaged 34.6 en% fat and 15.5 en% protein. Each diet was fed for 5 wk. One margarine, a hard stick margarine, prepared with partially hydrogenated vegetable oil, was formulated to approximate the average trans fatty acid content of all forms of trans-containing margarines in the United States (17% trans, dry weight). Another margarine was free of trans unsaturated fatty acids; it contained approximately twice the polyunsaturated fatty acid content of hard margarine(49% vs 27% ...
The low-fat diet was not easy to follow, said Dr. Rowan T. Chlebowski, a medical oncologist at Harbor-U.C.L.A. Medical Center and one of the studys principal investigators. Women were told to aim for a diet that had just 20 percent of its calories as fat, and most fell short.. The diet they were told to follow "is different than the way most people eat," Dr. Chlebowski said. It meant, for example, no butter on bread, no cream cheese on bagels, no oil in salad dressings.. "If a physician told a patient to eat less fat, that will do nothing," he said. "If you send someone to a dietitian one time, that will do next to nothing." The women in the study had 18 sessions in small groups with a trained nutritionist in the first year and four sessions a year after that.. In the first year, the women on the low-fat diets reduced the percentage of fat in their diet to 24 percent of daily calories, and by the end of the study their diets had 29 percent of their calories as fat. In the first year, the women ...
Friday night we camped near Johnsons ranch. Here are found plenty of grass for horses, and at the farmhouse, good milk, butter, and eggs. We were having our first experience of overland journeying in transporting our sick and those too poor to pay car expenses, but the Lord cared for us.--Ms. 4, 1879, p. 2. (Diary entry.) 11MR 059 There should be in our sanitarium a cook who thoroughly understands the work, one who has good judgement, who can experiment, who will not introduce into the food those things which should be avoided. It is well to leave sugar out of the crackers that are made. Some enjoy best the sweetest crackers, but these are an injury to the digestive organs. Butter should not be placed on the table, for if it is some will use it too freely, and it will obstruct digestion. But for yourself, you should occasionally use a little butter on cold bread, if this will make the food more appetising. This would do you far less harm than to confine yourself to preparations of food that are ...
It shipped quickly given all the snow storms and that it came from Canada. Once openned the first thing I noticed was the yummy citrus smell and then the adorable pink bag I tried a bit of the Mimosa Body Butter on my hands and was pleasantly surprised. It goes on somewhat greasy feeling, just like butter, but quickly absorbs leaving behind super soft skin and that lovely smell! I cannot wait to try the Mimosa Spray -Adina Smith. ...
Preheat the oven to 350°F (180°C). Using 15 ml (1 tbsp) of butter, coat the inside of a 23 x 33 cm (9 x 13 in) rectangular baking dish, then dust with the bread crumbs. In a large saucepan, heat the remaining butter on medium heat. Add the flour and cook for 1 minute, stirring constantly. Add the onions and cook 2 minutes, stirring. Add the peppers, ham and parsley and cook for 7 minutes, until the peppers have begun to soften. Add the milk and increase the heat to high. Bring the mixture to a boil and cook for 3 minutes then remove from the heat and stir in the ketchup. Season to taste, add 3/4 of the taco and nacho cheese and stir to combine. Cook the pasta in a generous amount of salted water until al dente. Drain and combine with the sauce. Pour into the prepared baking dish, top with the remaining cheese and cook for 30 minutes or until the top is golden and bubbly. ...
Below are mentioned Diet Angels organic vegan products which when incorporated into your diet are very much helpful.. ORGANIC RAW CACAO POWDER - The cold processed cacao powder has the highest concentration of pure high-energy cacao. It is the natures richest source of antioxidants and the critical micronutrient magnesium. Bone density and magnesium go hand in hand. Without enough magnesium, bone nutrients like calcium and vitamin D cant do their jobs. Your body needs magnesium to convert vitamin D into its active form. It can be blended into smoothies, and soups or salad dressings. It is also a healthy replacement for your morning coffee.. ORGANIC RAW CACAO BUTTER - This butter is the purest cacao butter on the planet! It has been cold processed to make sure that all its healing and health benefits are not lost. It is rich in Vitamin E and flavonoids that protect the heart and blood vessels. Flavonoids in turn protect against bone loss by upregulating signaling pathways that promote ...
Peanut butter on whole wheat toast is a quick and easy snack that gives you a healthy combination of carbohydrates, protein and fat. Try eating a slice for...
News coverage of the shortage of butter on French supermarket shelves (BBC, Bloomberg, NYT) is an economics lesson in itself.. As usual, when theres a "shortage," some sort of government intervention in the free market is nearby: the end of "milk quotas" in the European Union in 2015. I can see someone arguing that the cause of the shortage wasnt the quotas but the repeal of them, but that seems like a stretch. ...
Ive been using shea butter on my face for 15 years and swear by its benefits. I have heard comments like, I hope my skin looks like yours when I reach your age, or I cant believe youre that old, how come you dont have any wrinkles? Many of us know of the benefits, but what about its origin?
Now, to be fair, he doesnt always look that gaunt. Maybe its the lighting. But you can surely see the difference! I casually mentioned to a friend (who hadnt seen him for a long time and didnt even recognize him at first) that he is "half the man he used to be". Really hes still like 5/6 the man he used to be.. But Ive had more than one wife say to me, "my husband would NEVER be so disciplined..." Hes no saint, mind you. Just yesterday I made him some grand barley-with-egg-substitute pancakes for dinner, and he put PEANUT BUTTER on them! I had another not-quite-submissive moment Im afraid. "Is that peanut butter? What do you think youre doing??? This is DAY TWO and peanuts are a DAY THREE item! Now I have to remember not to cook with peanut oil tomorrow. If you dont care about the logistics of this diet, why am I making myself crazy over it? Its not like Im not busy enough, mind you....[blah blah blah blah nag nag nag sigh pray]." I think Id do better if I could start with the ...
Chop the onion extremely fine. Cook the rice in boiling water until tender. Strain the rice and add the milk and the rest of the ingredients. The mixture has to be quite runny. The raisins are optional, some do not like to add them in the casserole, although for some (like me) they are an essential part of it. Butter a 1½ litre casserole dish or a couple of smaller dishes and pour the liver mixture in. Do not fill the dish right up to the rim, as the casserole will rise a bit during baking. Bake at 160 °C for 1 to 2 hours, depending on your oven. Mix the casserole thoroughly with a spoon once halfway through baking and add a few knobs of butter on the surface. Continue baking until the casserole is cooked through, ie the liver is no longer pink, but greyish brown. The mixture must not become dry and grainy, but remain moist. Liver casserole is traditionally served with lingonberry jam or fresh, sugared lingonberries. Although liver casserole is always best when prepared, baked and eaten fresh ...
You can easily make very healthy pancakes using protein powder alone, so they are low carb. But for my Feed Meal, I need some carbs. So here is the most amazing recipe I have come up with in a long time. These pancakes turn out moist & hearty, more like an apple cake. I have always loved peanut butter on fresh apples-something my mom taught me when I was a kid. So I use a peanut butter syrup which I think goes amazingly well with the apples, but you can just use maple syrup or honey if you dont have the specialty ingredients lying around. This completely satisfies my sweet tooth, while avoiding eating a damaging food like a carrot cake with white flour, sugar, etc. This recipe uses no refined white flour, & you can even make it completely flourless if youd like. ...
You can easily make very healthy pancakes using protein powder alone, so they are low carb. But for my Feed Meal, I need some carbs. So here is the most amazing recipe I have come up with in a long time. These pancakes turn out moist & hearty, more like an apple cake. I have always loved peanut butter on fresh apples-something my mom taught me when I was a kid. So I use a peanut butter syrup which I think goes amazingly well with the apples, but you can just use maple syrup or honey if you dont have the specialty ingredients lying around. This completely satisfies my sweet tooth, while avoiding eating a damaging food like a carrot cake with white flour, sugar, etc. This recipe uses no refined white flour, & you can even make it completely flourless if youd like. ...
Down in the sacred corridors, joy had seethed to jollity. It was their duty to play various games to amuse the newly born God, and to simulate his sports with the wanton dairymaids of Brindaban. Butter played a prominent part in these. When the cradle had been removed, the principal nobles of the state gathered together for an innocent frolic. They removed their turbans, and one put a lump of butter on his forehead, and waited for it to slide down his nose into his mouth. Before it could arrive, another stole up behind him, snatched the melting morsel, and swallowed it himself. All laughed exultantly at discovering that the divine sense of humour coincided with their own. "God si love!" There is fun in heaven. God can play practical jokes upon Himself, draw chairs away from beneath His own posteriors, set His own turbans on fire, and steal His own petticoats when He bathes. By sacrificing good taste, this worship achieved what Christianity has shirked: the inclusion of merriment. All spirit as ...
This is one my Mom has made for many years at Thanksgiving. I love a slice just with butter on it. YUM! I use the small loaf pans and give them to friends for the holidays. (this recipe would fill 6 of the small loaf pans and the cooking times would depend on the size of the loaves)
Consider a toaster. It has two slots, a mechanical tab, some knobs to control heat levels, heating coils, and a plug connected to the outlet. The toaster was a wedding gift you gladly accepted from your brother; your dads present was to pay your first month of rent, including utilities. You use your toaster every morning. Drop in two limp, damp pieces of bread, push the lever down, and wait 35 seconds; then, crispy, deliciously crunchy toast pops out as if by magic! Spread the butter on thick and enjoy.. As you feast, you make two statements to your new spouse, who does not notice any contradiction:. 1) This toast was made through the generous gift of loving relatives.. 2) It took some effort on my part (albeit not much) to make the toast.. We certainly cant take the credit for the toast. The same effort applied to an empty counter top, or to an unplugged toaster would result in disappointment. (Maybe the bread would become "crunchy" in the sense of getting stale, but I dont think thats what ...
I grabbed a likely-looking URL out of the page, wgot it, which produced a file called 827.html. I read that, grabbed a likely-looking URL out of it, wgot it, and ended up with a ugly-named 1 MB file, which played fine in mplayer on my i386 Linux box with the non-free w32codecs installed ...
This weeks focal point on CLI Magic fits the topic like butter on a biscuit. Typespeed is a fun, educational game that you or your children can use to improve their typing skills. And what does the CLI require from that Old Mister Easy the GUI doesnt? Thats right. Typing skills. Lets build this thing and give it a spin. Updated
Pull the TV dinner out of the oven. Throw some butter on those peas. Its time again for your annual tryptophan coma. And another annual tradition. Yes, it is time again for your annual viewing of the best Thanksgiving episode that ever graced the small screen. Finish this phrase: As God is my witness, I…
QuestionIf I placed a wax paper on a tray for cookies, do I need to massage butter on the tray? AnswersBest AnswerDon t usage waxed paper. The
And what about the polymers that are literally AT the movies. Wed like to show you where polymers can be found at the theater. Just check out this neat carpet we have in our lobby. Look, right down there under all this stuff youre reading. Thats made of polymers too. And how about the polymers that are in that butter on your favorite popcorn or that sticky stuff on the theater floor...? Just kidding. ...
Must be the Peanut Butter Diet:. After two months on a diet, Skinny the cat still looks more like the "before" than the nice, svelte "after" he hopes to become. The chubby stray found nearly two months ago in north Texas has slimmed down from 42 to 37 pounds, but is still too heavy to be adopted. Veterinarian Brittney Barton, with the East Lake Pet Orphanage in Dallas, says Skinny seems healthy, is on special food and gets exercise.. less ...
Must be the Peanut Butter Diet:. After two months on a diet, Skinny the cat still looks more like the "before" than the nice, svelte "after" he hopes to become. The chubby stray found nearly two months ago in north Texas has slimmed down from 42 to 37 pounds, but is still too heavy to be adopted. Veterinarian Brittney Barton, with the East Lake Pet Orphanage in Dallas, says Skinny seems healthy, is on special food and gets exercise.. less ...
of Switzerland and are considered the oldest of all dairy breeds Skeletal remains consistent with this breed can be traced back to 4 000 B C The Brown Swiss is light brown in color has a creamy white muzzle dark nose and dark blue eye pigmentation Brown Swiss produce quality milk high in protein and butter fat Brown Swiss cows are quickly becoming a staple in most dairy barns because of their milk output temperament and longevity Brown Swiss cows weigh on average between 1 100 1 500 pounds Milking Devon Oxen One of the most exciting history lessons here on the farm is made possible through our Devon oxen Pilgrims introduced Devon oxen to America in 1623 Devon oxen have always been valued for both high quality beef and rich milk Devon cattle are ruby red with black tipped white horns Compact and medium in size the cows average between 1 100 and 1 600 pounds Devon Oxen are surefooted confident and excellent on rugged rocky terrain Chickens We have a large flock of free range nesting chickens that ...
Overweight and obesity have become major health problems that can lead to or aggravate other medical problems such as Hypertension and Diabetes Mellitus. Hypothyroidism is defined as failure of the thyroid gland to produce sufficient thyroid hormone to meet the metabolic demands of the body. A female patient aged 36 years and was a housewife reported to the Panchakarma O.P.D. of Rishikul campus, Haridwar with complaints of increase in weight, heaviness in the body, pain and stiffness in joints and sore throat with known case of hypothyroidism and was on medication of thyroxine 25μg OD for 2 months. She had earlier taken hormonal therapy (progesterone) for infertility. The patient had undergone Virecana Karma (medicated purgative therapy), in which dīpana-pācana (increasing digestive fire for digesting undigested material) with Pañcakola Phāṇṭa, snehapāna (internal oleation) with goghṛta (cows butter fat), virecana (medicated purgative therapy) with Trivṛt Leham, Kuṭakī, ...
Tensile strength (A), stiffness (B), and initial ring circumference (C) of the aorta of female apoE knockout mice in Study 2 fed a diet high in butter fat and d
Add all ingredients to cold water and heat with stirring to 85C. While heating separately melt butter fat. Batch pasteurise for 30 minutes at 75C. Two stage homogenise hot at 150bar and 50 bar. Cool to 5C. Age for 4 hours minimum. Freeze in a continuous freezer set to 100% overrun. Blast freeze to -30C. Store overnight at -30C. Store at -18C. ...
|p style=color:#777777;text-align:justify;|With Chocolat and Blueberry Pancake Mix. Mix for about 10 pancakes. Add 65 g butter, 2 eggs, 30 cl milk. Pour the mix into a large bowl. Add the eggs and whisk. Melt the butter. Add the melted butter and stir.
Ingredients 125g butter 3/4c sugar 2 eggs 1 1/2 - 2c feijoa pulp (scoop it out and squeeze out the excess liquid). 1 tsp Baking Soda 2T warm milk 2c plain flour 1 tsp Baking Powder Allergy: soy free, peanut free, tree nut free. For other yummy things to do with feijoas check out the…
UCL Discovery is UCLs open access repository, showcasing and providing access to UCL research outputs from all UCL disciplines.
Convert how many - 100 gram portions (100g) from margarine are in 1 tablespoon (tbsp). This online cooking margarine conversion tool is for culinary arts schools and certified chefs. Convert margarine measuring units from tablespoons ( tbsp ) into - 100 gram portions ( 100g ), volume vs weights measures, including dietary information and nutritional values instantly. The margarine calculator can be used by culinarian cooks or in schools of culinary art classes or culinary colleges and even in international culinary education and pastry schools. 1 tablespoon tbsp equals = 0.14 - 100 gram portions 100g in cooking training exactly.
Convert how many Australian cups (cup Au.) from margarine are in 1 pound (lb). This online cooking margarine conversion tool is for culinary arts schools and certified chefs. Convert margarine measuring units from pounds ( lb ) into Australian cups ( cup Au. ), volume vs weights measures, including dietary information and nutritional values instantly. The margarine calculator can be used by culinarian cooks or in schools of culinary art classes or culinary colleges and even in international culinary education and pastry schools. 1 pound lb equals = 1.98 Australian cups cup Au. in cooking training exactly.
One stick of margarine is equivalent to 1/2 cup. This measurement is standard across most brands of butter and margarine sold in sticks in the United States. A standard 1-pound package of margarine...
MARGARINE "Domashni Evdakovski" - Cake and cream margarine. It is used for cake and in the decoration and filling cream for cakes ...
Ghee is a type of clarified butter that originated in India and remains popular in South Asian cuisine. It is made by removing the milk proteins and water from raw, unsalted butter, resulting in a lactose-free, nutty-flavored butterfat that is packed with nutrients. According to the Ayurveda, ghee has essential healing properties that are distinctly lacking in other butters. These properties, which are slowly being validated by science, are listed below. List of Health Benefits…. ...
and were still in detective mode trying to figure what couldve caused it since it happened at home... Weve narrowed it down to a couple possibilites, one of them being Nuvel Margarine, which she had for the first time. (Everything else, she had before, but were still looking at some remote cross-contamination possibilities.) Anyways, I called the Nuvel Rep today, and they told me that Nuvel Lactose Free was processed on the same line as products that contain dairy, but they have a thorough cleaning process... FYI! I guess Ill stick to cooking with oil and using Tenderflake for baking until I feel comfortable trying a new margarine ...
UK - New findings from independent trial work carried out by veterinary consultancy company, EBVC suggest replacing dietary fed straw with Nutritionally Improved Straw (NIS) can cost effectively increase yields, whilst maintaining milk butterfat.
Bakels Margarine Special, product code 1527, is an all purpose margarine that is suitable for use in both in cooking applications and as a spread. This ...
Besides being the R&D partner of Unilever Turkeys icecream division, Plastmore supplies margarine tubs to Unilever. Plastmore is one of the suppliers of Unilever 500 gr margarine standart tub. We also have the 250 gr eurotub in our product range.. ...
[150 Pages Report] Check for Discount on Global Margarine Market Professional Survey Report 2016 report by QYResearch Group. The Global Margarine Market Professional Survey Report 2016 is a...
Define success with DeLaval robots: set a goal or target of litres milk, kg butterfat per voluntary milking system VMS™ per day through DelPro.
Researchers at the Harvard conducted a 30-year study of thousands of peoples diets to find out if butter or margarine is superior.
ขายสินค้า Butter/ Margarine จากท็อปส์ ช็อปออนไลน์ บริการขายของออนไลน์ จาก tops supermarket
Sourced through from: Margarine is just a chemical bath.. liquid oil, hardened to make it stand up,. colourized with yellow dyes and. perfurmed with artificial fragrants, little wonder it kills you.. ...
Ghee is a type of clarified butter that is simmered with milk solids to produce a nutty flavour, and has a flashpoint of 485 degrees.
How to Make Ghee In The Crock-Pot: Ghee is a beneficial saturated fat that is shelf stable and safe for use at higher heats. Here is how the magic happens..
It is a well-known fact that ghee or clarified butter is used for consumption, but did you know how to use ghee for skin & hair care? Wondered? Here is all you need to know about it in detail
We use cookies to optimise your experience on our website. If you continue well assume that you are happy to receive our cookies. However, if you would like to, you can change your cookie settings at any time. ...
These ketogenic approved fat bombs are to die for! Only 3 simple ingredients are required to make this delicious low carb snack! I LOVE peanut butter and its even better when its made into a keto approved FAT BOMB! Since starting a keto lifestyle I have become obsessed with fat bombs. They are the best…
this is amazing!!! The fragrance lasts all day long...hence no need for anymore perfume! I noticed that is does have a firming effect on my skin and is even more enhanced when you use in combination with any kind of infused shea butter or pure shea butter. I noticed my stretch marks are fading and my skin is smoothing out even more each day as I progress. Heres my routine: I basically use this body wash in shower, then I put on the Nubian Heritage Body Lotion and then last step: I put an infused/pure shea butter on all of the areas I have stretch marks and loose/slackened skin. I have been doing this for a week and the results are incredible for me like I said everyday it just keeps getting better and better. And add some weight-bearing exercise to your daily routine and youll have a killer body in no time!!! ...
Reeses Peanut Butter Cups used to have a silly commercial-but an effective one. Two people would collide, and one persons chocolate would fall into the other persons peanut butter. (Or is it the other way around?) In our "blame-someone-else society" the two would argue, "Hey, you got chocolate in my peanut butter." "No, you got peanut butter on my chocolate." (Okay, just stop arguing and eat it.) Mmmm, Tastes great! Détente!. Some things are just meant to go together, but arguments, egos, and closed minds can tear them apart- like Wham, Sonny & Cher, the Eurythmics, Dick Cheney, and his hunting partner. Do exercise & diabetes fall into the same category?. November is Diabetes Awareness Month. In the U.S., over one million people have Type I diabetes (meaning their bodies do not produce any insulin), and over 20 million have Type II diabetes (their body produces insulin, but not enough because of resistance to it).. Because more kids are becoming obese, about 50 percent born after the year ...
1. Line 16 heart-shaped plastic cookie molds with plastic wrap (leaving about a 1-inch overhang); coat with vegetable spray. Set aside.. 2. In a large mixing bowl, combine the marshmallows and butter.. 3. Microwave on high for 2 minutes, stir, and microwave again for 1 minute. Remove the bowl from the microwave. Note: If you prefer to use the stove top, heat marshmallows and butter on low heat; stir to mix; and slowly stir in cereal.. 4. Stir in the cereal. When the ingredients are well mixed, press mix into each of the molds. Press the remaining mix into an 8-inch x 8-inch greased pan and then cut into squares for extra treats.. 5. Let treats harden in the molds for at least 1 hour.. 6. Carefully lift hearts from the molds by pulling on the plastic wrap. Press a Popsicle stick at least 1 inch deep into the middle of each heart.. 7. In a small bowl, melt candy melts or chips in microwave for 2 minutes on medium. Stir once after a minute. Reheat candy coating for 40 to 60 seconds if it hardens ...
Well after a lot of research, I finally figured out why the Mozzarella of today is not the Mozzarella of yester year. Back in the 60, 70, and early 80s you could order a Pizza and the cheese was so rich in Butterfat that it would actually have some butterfat ooze out of the cheese while baking. This of course, added a TON of flavor to the Pizza. I have finally figured out, that the reason you really cant get this cheese anymore is because the American manufactures do not make it that way. What they do is sell off most of the butterfat in milk to butter and whipping cream manufactures leaving a whole milk Motz, that simply does not have the butterfat content of days past ...
Although Ive spent most of my life in the culinary profession, like most people, I was led to believe that butter was unhealthy, and didnt fully&nbsp;realize the many benefits of butter until I attended culinary school at the age of 48.Butter is made by churning fresh or fermented cream or milk, to create a water-in-oil emulsion of butterfat, milk proteins and water. It remains a solid when refrigerated, but softens to a spreadable consistency at room temperature. Its used for baking, sauce making, and pan frying.Clarified butter is butter with almost all of its water and milk solids removed, leaving almost-pure butterfat, made by heating butter to its melting point 90-95°F (32-35°C) and then allowing it to cool; after settling, the remaining components separate by density. At the top, whey&nbsp;proteins form a skin which is removed, and the resulting butterfat is then poured off from the mixture of water and casein proteins that settle to the bottom. Clarified butter has a
MYTH: If you value the health of your arteries, youll consume margarine instead of butter.. TRUTH: Butter is the healthier choice. Dr. Zoltan Rona writes in his book, The Joy of Health, margarine is nothing more than "plastic butter". Under the microscope, a hydrogenated fat molecule from margarine or vegetable shortening looks the same as a plastic molecule.. According to health writer, John Finnegan, margarine is a "lifeless, devitalized poison, packed with carcinogens (cancer causing chemicals), fit only cheap oakley sunglasses for lubricating the front wheel bearings of your car." The brand of margarine is irrelevant. All brands are potentially toxic. In some European countries margarine is banned because of its cholesterol raising properties.. A study by Malhotra, published in 1967 in the American Journal of Clinical Nutrition, compared two populations in India where the only difference in the diet was the type of fat consumed. The population that used margarine instead of butter had a ...
ONE OF THE FINEST THINGS the American nation could do for health and pocketbook is to develop the habit of eating cheese in amounts comparable to its consumption in Europe.. BY GREATER USE OF CHEESE it is not meant increased consumption of fancy imported varieties. These belong in the field of luxury foods. The kinds of cheese which hold so much promise of Americans of the present day are the great staple varieties which the country can produce in enormous quantities and at a low price.. MILK, FROM WHICH ALL CHEESE ISMADE, is an excellent food. While no perfect food exists, milk comes nearest to fulfilling all the needs of the body. It contains muscle-building material-protein-of a quality particularly suite to the best growth of children as well as adult maintenance. And its mineral elements, calcium and phosphorus, for the building of bones and teeth, are especially valuable. Milk is an excellent source of vitamins, particularly Vitamin A, present in the butter fat.. CHEESE, MADE FROM WHOLE ...
The thermapen is great for checking the temperature of toffee, but you cant keep it in the pot measuring continuously. Its easiest to stick the probe in once in a while (be careful not to scratch the bottom of the pot too much... those Thermapens are sharp!) and check on the temperature. Ive found that once youve made a successful batch or two with a thermometer, you dont need to use the thermometer in the future. The color of the toffee is a pretty good indicator (assuming you are using the same ingredients - especially butter - between batches) of what the temperature range is and toffee is pretty forgiving. Toffee is NOT forgiving if you rush it though, so dont blast the heat hoping to get to the right temperature fast - it will separate into a hard candy and liquid butter fat. ...
Total silicon concentration of the aorta of female apoE knockout mice in Study 1 fed a diet high in butter fat and depleted in silicon, compared with mice fed t
There are no forbidden foods, no calorie counting and no fat or sugar control. You lose weight the French way: without deprivation!. This method emphasizes breakfast and lunch, which tend to be neglected. Lunch and dinner should consist of a single dish. Wine and desserts are allowed twice a week (two cheat meals, that is, not two cheat days).. In practice: I got this outline regimen from a passionate supporter of the "plan".. 1. A big breakfast. What to eat: Breakfast should be hearty and include fat! (ie: 3.5 oz. (100g) cheese or ham, 2.5 oz. (70g) bread, 3/4 oz. (20g) butter and a hot drink without milk or sugar). Black coffee and a ham and cheese croissant would be just perfect!. Why: Every morning the body secretes 3 key substances: insulin, to receive sugar the organs need to function from the moment we wake; lipases, to metabolize fats used for the production of cell walls; and proteases, to metabolize proteins used to produce cell content. Fats kill the appetite.. 2. A good lunch. What ...
Scotts Polar ration: 450g biscuit, 340 grams pemmican, 85g sugar, 57g butter, 24g tea, 16g cocoa. This ration contains about 4500 calories (sledging requires 6500) and no vitamin C.. Scott left camp with 16 men on November 1, 1911. His plan was to lay depots along the route, and send groups of men back at intervals until he was left with three companions on the great plateau south of the Beardmore Glacier. The expedition used men, dogs, ponies (slaughtered and fed to the dogs at the foot of the glacier), and a pair of experimental motorized sledges that broke down after just a few miles on the ice. Scott sent back his men in stages; each group had a progressively harder time making it back to camp. The last group, sent back from the top of the Beardmore, was led by Edward Evans, who quickly developed a severe case of scurvy. After bravely walking most of the distance, he became incapacitated and had to be left on the ice in the care of a companion while the third man in the group force-marched ...
In 1975 when I was 15 years old Famous Amos was a successful cookie company owner and I wanted to invent my own cookie. For a year I experimented with different recipes, different ingredients and different types of ingredients until a year later I developed the perfect cookie flavor using half butter and half Nucoa margarine. Half butter and half margarine gives the cookie a butter flavor and the margarine keeps it soft when baked and Nucoa margarine produced the best flavor and consistency. At 16 years old I had not the knowledge or money to start a cookie company so they became a family tradition for Christmas cookies for the last 30 years. I bake as many as 400 cookies and send out to friends and family. I want to start a cookie company with the passing of the new law where you can bake out of your kitchen to get a small business going. Now I cant find my margarine anymore and from what little I have read it is not the same flavor with baking with the new product being introduced. Bring back ...
The three problematic ingredients in dairy products are lactose (milk sugar), butterfat, casein and other proteins. While lactose is a problem in all animal milk, including goats milk, difficulties with casein and butterfat are specific to cows milk.. Bottle-feeding with cows milk has far-reaching effects. The earlier it is substituted for breast milk, the more damage is caused. The babys digestive system is still immature and relies on enzymes provided in mothers milk. It cannot properly digest cows milk, especially if it has been pasteurized and is without enzymes.. In addition, in the first few weeks or months the wall of the small intestine is not yet fully developed and allows only partly digested proteins to pass through and this causes allergies. In a recent investigation all infants and most older children had antibodies against cows milk in their blood. This means they were allergic to it, even in the absence of obvious symptoms. However, usually unspecific symptoms are present, ...
We fed 10 healthy, normolipidemic subjects five meals containing 900 kcal and 50 g fat. Three meals contained different fat sources: olive oil, canola oil, and salmon. Two olive oil meals also contained antioxidant vitamins (C and E) or foods (balsamic vinegar and salad). We measured serum lipoproteins and glucose and brachial artery flow-mediated vasodilation (FMD), an index of endothelial function, before and 3 h after each meal ...
i dont frequently use either butter or margarine nowadays, to be perfectly honest, so its not an issue that often comes up, but, growing up, i always preferred margarine. maybe i lack a discerning palate, but i never thought butter tasted any better, and margarine melts so much faster, which can come in handy. the revelation that they use all manners of unpleasant trans-fats to give stick-margarine its shape kind of killed the love for me, though. nevertheless, when i was in college i opted for the 69-cent pound of margarine over butter, which cost four times as much.. ...
The series of events that led me here was that I was making fish for lunch and reached into the refrigerator for my all-fat, all-joy, real honest-to-goodness butter for the sauce and came up empty-handed. I was upset. I was in the middle of cooking, so a trip to the store was out of the question. I did, however, have margarine. Butters low cholesterol, less fantastic little brother would have to play the part. It did, and the sauce was wonderful. The margarine melted beautifully and had a nice rich flavor to it. I began thinking how, even in my own non-spectacular cooking, I had written off margarine as the tasteless alternative for old people with heart problems. Maybe margarine wasnt so bad for some things, after all ...
Having Worked at Unilevers Premier Margarine Factory in the UK for 1 Year, as a Management Trainee, and then in Sri Lanka Managing Margarine Manufacture, I can safely admit that what you are about to read is true !! Margarine was originally manufactured to fatten turkeys. When it killed the turkeys, the people who had put all…
Cream and butter[edit]. Today, milk is separated by huge machines in bulk into cream and skim milk. The cream is processed to ... The butter is packaged (25 to 50 kg boxes) and chilled for storage and sale. At a later stage these packages are broken down ... This butter mass is washed and, sometimes, salted to improve keeping qualities. The residual buttermilk goes on to further ... Later, cream was separated from the milk by machine on the farm, and transported to a factory to be made into butter. The skim ...
Butter[edit]. Butter, mostly milk fat, produced by churning cream *Ghee, clarified butter, by gentle heating of butter and ... Dairy products include food items such as yogurt, cheese and butter.[1][2] A facility that produces dairy products is known as ... "Is Butter a Dairy Product, and Does it Contain Lactose?". Authority Nutrition. 1 July 2016. Archived from the original on 28 ... Buttermilk, the liquid left over after producing butter from cream, often dried as livestock feed ...
Cannabis-infused butter, or cannabutter, is a cannabis-infused ingredient used in many cannabis edibles.[24] Heating the raw ... cannabis in melted butter allows the cannabinoids to be extracted by the fat. A more complicated process is using a double- ...
Milk butter[edit]. Sour raw milk is churned into butter. The butter is boiled in an open pan to allow the water to evaporate. ... Cream butter[edit]. Milk is separated into cream which is then churned into butter. The butter undergoes heat clarification to ... In the cream butter method, cream is separated from milk and churned to produced butter. The butter then undergoes heat ... In northeastern Brazil, an unrefrigerated butter similar to ghee, called manteiga-de-garrafa (butter-in-a-bottle) or manteiga- ...
Fruit butter[edit]. Main article: Fruit butter. Fruit butter, in this context, refers to a process where the whole fruit is ... Other names include: chutney, confit, conserve, fruit butter, fruit curd, fruit spread, jelly, and marmalade. ... Some recipes also include egg whites or butter.[15] Fruit spread[edit]. Although the FDA has Requirements for Specific ... "What is fruit butter? Marmalade? Jam?". the spruce. (Updated 03/20/17). Retrieved 9 April 2018.. ...
Butyric acid with 4 carbon atoms (contained in butter). *Lauric acid with 12 carbon atoms (contained in coconut oil, palm ... Examples of foods containing a high proportion of saturated fat include animal fat products such as cream, cheese, butter, ... Stearic acid with 18 carbon atoms (also contained in meat and cocoa butter) ... butter, lard, coconut oil, palm oil, and palm kernel oil) is potentially less healthy than consuming fats with a lower ...
Butter and margarine 13 1⁄4 oz (380 g) (in any proportions of butter and margarine) 10 1⁄2 oz (300 g) (margarine only) 10 1⁄2 ... Butter and margarine 12 oz (340 g) (not more than 4 oz (110 g) butter) Sugar ... Butter and margarine Nephritis with gross. albuminuria and gross oedema,. also nephrosis Meat 3s. 6d. adult, 1s. 9d. child ... On 8 January 1940 bacon, butter and sugar were rationed. This was followed by successive ration schemes for meat, tea, jam, ...
The Jacobite rising of 1715 was a disastrous event for the Macraes. The crucial battle was the Battle of Sheriffmuir, near Stirling. The Macraes formed the left flank and were left unprotected when the Jacobite cavalry was moved by error across to the right. The Highland foot (Macraes) were charged by the Government cavalry, fell back and rallied again and again, up to twelve times. Of the 663 Jacobite casualties suffered in the battle 58 of those killed were Macraes. Among those killed was Duncan Macrae, who as a young man was known for both his superior strength and his tender heart. During the battle he killed at least seven men with his claymore before he was shot down by an English trooper. His claymore was exhibited for many years in the Tower of London as "The great Highlander's sword". Another Macrae killed at Sheriffmuir was John of Conchra, who was distinguished in battle and esteemed in the Highlands, he was one of the "Four Johns of Scotland".[citation needed]. In 1721 a force of men ...
The principal function of heraldry, whether personal or corporate, is to symbolise the identity of the owner of the armorial bearings. In Scotland the Clan, the Family, and the Name have survived as significant entities in the social organization of Scottish society.[4]. In Scottish heraldry there is no such thing as a "family coat of arms". Junior members of a family are assigned specific and relevant differences to the armorial bearings of an ancestor.[4]. Scottish heraldry operates under the supposition that all those who share the same surname are related, however distantly. Consequently, where a coat of arms for the head of a family already exists, new grants of arms to individuals with the same surname will generally be variations on those arms.[14] "[T]he salient feature of Scottish heraldry is that, as compared with England and other countries, the basic coats of arms are relatively few in number, but numerous differenced versions of each basic shield exist. The basic, or simple ...
Cocoa butter. 60.0. 32.9. 3.0. 0. 1.8 Palm kernel oil. 81.5. 11.4. 1.6. 0. 3.80 ...
"Heart Foundation: Butter has 20 times the trans fats of marg , Australian Food News". ... Butter, for example, contains about 3% trans fat.[8] Two Canadian studies have shown that vaccenic acid could be beneficial ... Hydrogenated fat such as Crisco and Spry, sold in England, began to replace butter and lard in baking bread, pies, cookies, and ... High-fat dairy products such as butter contain about 4%. Margarines not reformulated to reduce trans fats may contain up to 15 ...
Butter 5. Valeric acid. Pentanoic acid. CH3(CH2)3COOH. Valerian ...
Butter. Margarine. +0.66 Beef. Pork. +0.28 Entertainment. Food. -0.72 See also[edit]. *Economics ...
Butter cake: slice of bread and butter.. *Butter pie: a savoury pie containing potatoes, onion and butter. Usually associated ... Eccles cakes are small, round cakes filled with currants and made from flaky pastry with butter, originally made in Eccles. ...
Fortney, Butter (October 18, 2012). "Butter Fortney". Facebook. Retrieved 22 October 2012. Horton, Carrie. "Marc 'Butter' ... In reply to a follower post that same day inquiring about Trailer Choir he explained that "Butter decided to leave the band due ... While working as an intern for a record label, he had gotten nicknamed 'Butter' by people that related his dancing and goofing ... Trailer Choir was founded in 2004 by Marc Fortney, known as Butter, along with Vinny Hickerson and Crystal Hoyt, who are ...
This is a list of sources of light, including both natural and artificial processes that emit light. This article focuses on sources that produce wavelengths from about 390 to 700 nanometers, called visible light. ...
Butter, anhydrous[31]. 3.2. 1.9. 1.1. 2.5. 2.8. 10. 26.2. 12.1. 2.2. 25. 2.2. 1.4 ... Butter[35]. 5.3. 2.8. 1.6. 3.1. 3.4. 10.8. 28.1. 10.6. 1.4. 20.8. 0.3. 2. ... Butter, clarified, Ghee 65% 32% 3% 0 0 190-250 °C (374-482 °F) Deep frying, cooking, sautéing, condiment, flavoring ... Butter 66% 30% 4% 0.3% 2.7% 150 °C (302 °F) Cooking, baking, condiment, sauces, flavoring ...
Shea butter. Butyrospermum Parkii (Shea Butter) Passion Fruit Juice. Passiflora Edulis Fruit Juice ...
"Brave New Butter". Distillations. 1 (1): 6-7. Retrieved 30 April 2018.. .mw-parser-output cite.citation{font-style:inherit}.mw ...
Butter-Fly〜tri. Version〜 (November 25, 2015) Digimon Adventure tri.. *Seven〜tri. Version〜 (March 30, 2016) Digimon Adventure ... "Butter-Fly", the theme song of the anime Digimon Adventure. He was signed with the Lantis recording label. His nickname is " ...
... and butter.[1] Most dietary fat is made of molecules called long-chain triglycerides (LCTs). However, medium-chain ... a fruit or vegetable and a fat such as butter, vegetable oil, or mayonnaise. Only low-carbohydrate fruits and vegetables are ...
The CD was planned to be the successor of the vinyl record for playing music, rather than primarily as a data storage medium. From its origins as a musical format, CDs have grown to encompass other applications. In 1983, following the CD's introduction, Immink and Braat presented the first experiments with erasable compact discs during the 73rd AES Convention.[42] It took, however, almost ten years before their technology was commercialized in Sony's MiniDisc. In June 1985, the computer-readable CD-ROM (read-only memory) and, in 1990, CD-Recordable were introduced, also developed by both Sony and Philips.[43] Recordable CDs were a new alternative to tape for recording music and copying music albums without defects introduced in compression used in other digital recording methods. Other newer video formats such as DVD and Blu-ray use the same physical geometry as CD, and most DVD and Blu-ray players are backward compatible with audio CD. CD sales in the United States peaked by 2000.[44] By the ...
Mineral butters. Hidden categories: *CS1 German-language sources (de). *Chemical articles with multiple compound IDs ...
Shea butter fatty acid profiles[edit]. Shea butter is composed of five principal fatty acids: palmitic, stearic, oleic, ... The fatty acid proportion of West African shea butter is much more variable than Ugandan shea butter, with an oleic content of ... Shea butter phenolics[edit]. Phenolic compounds are known to have antioxidant properties.[6] A recent study characterized and ... Shea butter has many uses and may or may not be refined. In the West it is most commonly used as an emollient in cosmetics and ...
The Oxford English Dictionary derives the word straightforwardly from Old English butorflēoge, butter-fly; similar names in Old ... The original "butter-fly"?[1] A male brimstone (Gonepteryx rhamni) in flight ... another is that butterflies were on the wing in meadows during the spring and summer butter season while the grass was growing. ...
Butter becomes a canvas for whatever herbs and edible flowers are in your garden. "Ive never put this on a table without it ... On a platter or board, smear 1 butter 1/8 to 1/4 in. thick, using an offset spatula. Scatter generously with herb leaves. ... 1/2 cup room-temperature, best-quality unsalted butter. Small or torn fresh herb leaves, including milder-flavored ones (thyme ...
Artificial butter flavoring may contain diacetyl, acetylpropionyl, or acetoin, three natural compounds in butter that ... to make the final product butter-flavored, because it would otherwise be relatively tasteless. Chronic industrial exposure to ...
See an archive of all butter stories published on the New York Media network, which includes NYMag, The Cut, Vulture, and Grub ... Jim Carrey and Kate Hudson in Talks to Make Better Butter Together. The two may star in a film that uses a butter-carving ... Meet Edna, the Nordic Butter Bloggers Sister. The first Norwegian butter blogger parody is officially a thing, a very good ... Watch a Nordic Singer, Celebrity, and Blogger Bemoan the Butter Shortage. Norway needs butter, as well as English tutors. ...
peanut butter. Reeses new Thins are a perfect little treat for peanut butter cup lovers. Heres how they stack up next to the ... Reeses sent a man an excessive amount of free Peanut Butter Cups after he found one without any peanut butter inside - and ... Cereal-flavored peanut butter is apparently a thing now and breakfast will never be the same. *Katherine Gillen, PureWow Food ... A father of 5 invented a pump to let you spread peanut butter perfectly onto everything without using a knife *Heath Goldman, ...
Source of recipe: I wrote this recipe (although all pumpkin butter recipes are similar). Raw on $10 a Day (or Less!) ...
Made with apple cider, tart apples, cinnamon, allspice and cloves, canning apple butter has never been so tasty. Serve on toast ... Try this homemade apple butter recipe this fall. ... Apple Butter. Try this homemade apple butter recipe this fall. ... Ladle apple butter into the hot jar, leaving 1/4-inch headspace. Remove the funnel; wipe off the jar rim with a clean, damp ... Apple Butter. Ingredients. * 4 1/2 pounds tart cooking apples (about 14 medium apples) ...
You can also top ice cream with it! This recipe will also work with margarine instead of butter. ... lemon-flavored butter warm over gingerbread or blueberry muffins. ... Norwegian Butter Sauce (Sandefjordsmor) A luxuriously rich and user-friendly butter sauce! ... I did add about an extra tablespoon of butter to make the flavour more buttery. I used this to drizzle over crepes topped with ...
Allrecipes has more than 600 trusted peanut butter recipes complete with ratings, reviews and cooking tips. ... Oatmeal Peanut Butter Cookies A nice change of pace from the usual peanut butter cookie. My husband never liked peanut butter ... Easiest Peanut Butter Fudge Peanut butter, brown sugar, butter, milk, confectioners sugar and vanilla are the ingredients in ... Peanut Butter Recipes Looking for unique recipes using peanut butter? Allrecipes has more than 600 trusted peanut butter ...
This pumpkin butter is an excellent hostess present, and is a wonderful spread for toast and muffins. It can also be used to ... This pumpkin butter is an excellent hostess present, and is a wonderful spread for toast and muffins. It can also be used to ... I love spicy pumpkin butter, but I didnt like all the ginger in this one. Next time I think I would just use pumpkin pie spice ... Apparently there are questions if pumpkin butter is safe to home can. Check out the page from the University of Georgia ...
Fluffy and sweet honey butter with brown sugar, cinnamon, and a hint of smooth vanilla flavor will make a perfect spread for ... Molten Peanut Butter Lava Cake Switch up your classic chocolate molten lava cake with a peanut butter version! ... Norwegian Butter Sauce (Sandefjordsmor) A luxuriously rich and user-friendly butter sauce! ... Beat softened butter, honey, brown sugar, cinnamon, and vanilla extract together in a mixing bowl, using an electric mixer, ...
See an archive of all butter london stories published on the New York Media network, which includes NYMag, The Cut, Vulture, ... Best Bet: Butter London Wink Eye Pencils. The nail-polish company debuts its color cosmetics line. ... Also, Butter London releases two nail polishes inspired by Alexander McQueen. @media (min-width: 0px) and (max-width: 599.9px ...
... these Peanut Butter Cereal Bars are easy to make and perfect for lunch boxes, on-the-go snacking, or part of a well-balanced ... To avoid peanuts or peanut butter, try sunflower seeds or sunflower seed butter. ... URL of this page: Peanut Butter Cereal Bars. ...
Try natural peanut butter (no sugar added) instead of soy nut butter. Substitute honey for the fruit spread and top with sliced ...
... butter, and eggs yield a soft and delicate yeast roll. The attractive crescent shape makes them look as special as they taste. ... Yum Yum!! Made minor changes like melting the butter with the milk and instead of using an egg to brush the tops I used butter ... Yum Yum!! Made minor changes like melting the butter with the milk and instead of using an egg to brush the tops I used butter ... I used butter instead of an egg wash but I don't think that made much of a difference. I think they need more salt. I ...
... spreadable dill compound butter. My soon to be mother-in-law told me about this. Its great on toast and perfect for cooked ... Place butter, oil, and dill in a mixing bowl. Beat until well blended. Store covered in the refrigerator. ... Ive recently started exploring different compound butters and this one is very nice. The dill doesnt have a very strong ... his took the delicious taste of butter, and turned it into a dull dill. ...
From test kitchen director Donna Deane 1/2 cup pine nuts 2 1/2 cups flour 1/4 teaspoon salt 1 cup butter 1 ... In a standing mixer or in a medium bowl with an electric mixer, beat the butter until light and creamy. Beat in the sugar until ...
You can use any butter or margarine you like. Also, fresh or minced garlic in a jar works well. Adjust the amount of garlic to ... This flavorful butter goes with so many things it would be impossible to list them all. I make up triple batches, making them ... You can use any butter or margarine you like. Also, fresh or minced garlic in a jar works well. Adjust the amount of garlic to ... I used fresh garlic (not out of the jar!) half of the butter but all of the other ingredients in amounts as as listed. Emerils ...
With peanut butter on one slice of bread and Swiss cheese on the other side of the pastrami.. I have had pastrami on rye but ... With peanut butter on one slice of bread and Swiss cheese on the other side of the pastrami.. I have had pastrami on rye but ... With peanut butter on one slice of bread and Swiss cheese on the other side of the pastrami.. I have had pastrami on rye but ... With peanut butter on one slice of bread and Swiss cheese on the other side of the pastrami.. I have had pastrami on rye but ...
Includes illustrated directions for making butter at home. From the ancient Fertile Crescent to the present day, butter has ... Information about the history, chemistry, manufacture, and storage of butter. ... no butter milk produced *after phase inversion the butter is worked and salted. Phase Separation ... separate oil from aqeous phase: 82 to 98% butter fat *this butter oil is then blended with water, salt and milk solids in an ...
Lets start off by comparing ingredients in Margarine and Butter.Margarine:Vegetable oil blend (partially hydrogenated soybean ... Vitamin A and vitamin E found in butter both play a strong anti-oxidant role. Butter is a very rich source of selenium, a vital ... As such, it is easy to see that OTHER FACTORS were the issue involving heart disease, not butter.. DID YOU KNOW that butter ... Butter:. cream. With this in mind, does anyone (but margarine manufacturers of course) think that Margarine is a "healthy" ...
We are big fans of Peanut butter and banana, or Peanut butter and honey on whole wheat at this house. Oh yes they go very well ... Bread + peanut butter SKIPPY Super Chunk + NUTELLA :):):) or Bread + peanut butter SKIPPY Smooth + ham + chips :):):). Oh yes I ... Bread + peanut butter SKIPPY Super Chunk + NUTELLA :):):) or Bread + peanut butter SKIPPY Smooth + ham + chips :):):). Now ... Bread + peanut butter SKIPPY Super Chunk + NUTELLA :):):) or Bread + peanut butter SKIPPY Smooth + ham + chips :):):). ...
The Skyfall Adele Butter Dance!!!! The Original Adele Butter Danc... ... The Original Adele Butter Dance posted by hattonna928.. I want to point out to EVERYONE that this was not made with the ... Adele Butter Dance by Maddison.MOV - Duration: 4:42. Staceylianne1988 26,269 views ... Adele Butter Dance , Brandy SpitZ - Duration: 4:58. James Sargison 4,630 views ...
Learn more about Julie Fagan / Peanut Butter Fingerss favorite products. ...
This is a delicious peanut butter and chocolate fudge. There is also white chocolate which adds a lovely vanilla sweetness. ... Peanut butter and chocolate is a never miss combo. However, I havent used a double-boiler to melt chocolate in years. I highly ... I have always loved Tiger Butter. I was so excited to find this recipe! This stuff is sooooo good. I made batches and batches ... Stir constantly until white chocolate and peanut butter melts. * Spread onto prepared pan. Pour melted semi-sweet chocolate ...
Councillor plans quest for best butter tart, Jan. 11 While on a personal level this may be admirable, I believed up until now ... Surely the quality of life of her constituents is just a tad more important than her sweet tooth travel plans for butter tarts ... Re: Councillor plans quest for best butter tart, Jan. 11 ...
  • Spread nut butter on one slice bread. (
  • With peanut butter on one slice of bread and Swiss cheese on the other side of the pastrami. (
  • Peanut butter on whole wheat bread with strawberry preserves, mmm. (
  • Inquiries have been received about the use of the name "Butter-Nut" on the wrapper of white bread. (
  • This one is a good bread, with a whole wheat bread consistency and a light peanut butter taste. (
  • Spread peanut butter on one side of a slice of bread, and sprinkle with chopped apple, raisins, and peanuts. (
  • More Butter for Your Bread? (
  • Peanut butter lovers will go nuts for the combo of flavors in this moist quick bread. (
  • In Estonia, egg butter and leib (dark rye bread) are traditionally included in the Easter Sunday meal. (
  • Peanut butter is served as a spread on bread, toast or crackers, and used to make sandwiches (notably the peanut butter and jelly sandwich). (
  • The butter tart should not be confused with butter pie (a savoury pie from the Preston area of Lancashire, England) or with bread and butter pudding. (
  • Master butter knives are not used to spread the butter onto bread: this would contaminate the butter remaining in the butter dish when the next pat of butter was served. (
  • Rather, diners at the breakfast, the luncheon, and the informal dinner table use an individual butter knife to apply butter to their bread. (
  • Individual butter knives have a round point, so as not to tear the bread, and are sometimes termed butter spreaders. (
  • Colloquially, bread knives are sometimes referred to as butter knives, though technically incorrect. (
  • Sometimes seasoned with cinnamon, clove, and other spices, apple butter is usually spread on bread, used as a side dish, an ingredient in baked goods, or as a condiment. (
  • In Europe, an apple butter is traditionally made which is closer to dense syrup, in the Netherlands (known as appelstroop, meaning apple syrup) and in Germany (known as apfelkraut) and frequently eaten on bread with (or without) thinly sliced cheese and with Sauerbraten. (
  • Bread & Butter is the debut album by The Newbeats and was released in 1964. (
  • Four singles were released from the album with three of the singles charting in the United States: "Bread and Butter" reached #2, "Everything's Alright" reached #16, and "Thou Shalt Not Steal" reached #128. (
  • Bread and Butter) is a business and travel show produced by DSR Multimedia Productions and airs on UNTV. (
  • Bread N' Butter ceased airing on July 12 2016 there replacing Serbisyong Kasangbahay which airing on July 18 There rebranded both programming block on UNTV Cancellation On July 12 2016 is final episode Of Bread N' Butter to UNTV Life is rebranding UNTV News & Rescue two programming block Public Service which air on july 18 Lynley Teng Jorell Tabernilla Rodel Flordeliz Kitt Meily Arlene Razon Bread and Butter (UNTV) - Interviewing 2. (
  • Bread & Butter Bakeshop is a Philippine bakeshop chain that offers a wide variety of bakery products. (
  • In 2003, Bread & Butter ventured into franchising and expanded to nearby towns and key cities. (
  • This rapid expansion has catapulted Bread & Butter to national recognition. (
  • Bread & Butter is supplied by Filbake Food Corp., biggest commissary in Northern Panay Island producing and distributing fresh bakery and other food products all over Western Visayas and Southern Luzon. (
  • In 1986, Guidon dela Cruz founded Bread & Butter in their small house in the town of Kalibo. (
  • The positive response and growing demand for Bread & Butter prompted the founder to open its first bakeshop - Bread & Butter Capitol - in Kalibo. (
  • Bread & Butter opened its doors to franchising in 2003 with the very first franchised bakeshop in Roxas Ave. Ext., Kalibo, Aklan. (
  • Bread & Butter - Victoria,Mindoro Bread & Butter Tibiao - Antique Bread & Butter offers a wide variety of bakery products from loaves, buns, pastries, cakes, fast food and delicacies. (
  • Panera Bread Company (original name: St. Louis Bread Company) makes a Danish with a gooey butter filling for the St. Louis market. (
  • Bread and butter" is a superstitious blessing or charm, typically said by young couples or friends walking together when they are forced to separate by an obstacle, such as a pole or another person. (
  • Bread and Butter (shortened to B&B) is a trade and fashion show in Germany for everyday clothing and streetwear. (
  • The first Bread & Butter spinoff in Seoul, South Korea started in 2015. (
  • Schedule of Bread & Butter shows, their locations and mottos: Williams, Gisela. (
  • Bread & Butter returned from Barcelona where it succeeded in establishing its status as the world's most important fashion show in its segment. (
  • Bread & Butter Berlin(BBB) confirms its position as the leading international trade fair and trademark. (
  • Bread & Butter Seoul announcement Archived October 27, 2014, at the Wayback Machine. (
  • Zalando kauft Berliner Modemesse Bread & Butter (German), Berliner Zeitung, 8 June 2015 Bread & Butter History Archived October 27, 2014, at the Wayback Machine. (
  • Bread and butter pudding is a traditional type of bread pudding popular in British cuisine. (
  • It is made by layering slices of buttered bread (often stale bread) scattered with raisins in an oven dish, over which an egg custard mixture, made with milk or cream and normally seasoned with nutmeg, vanilla or other spices, is poured. (
  • Sometimes raspberry, strawberry, blackberry or mixed fruit jam, marmalade or other sweet preserves will be spread upon the bread, along with the butter. (
  • The earliest bread and butter puddings were called whitepot and used either bone marrow or butter. (
  • One of the earliest published recipes for a bread and butter pudding so named is found in Eliza Smith's The Compleat Housewife of 1728. (
  • Food portal List of bread dishes List of butter dishes Kasper, Lynne. (
  • The primary dispute between the two cultures is that the Yooks eat their bread with the butter-side up, while the Zooks eat their bread with the butter-side down. (
  • An article in the July 27, 1984 issue of the conservative magazine National Review found it plausible that the book was not more popular because of Seuss' promotion of a theme of "moral equivalence", where the difference between the Soviet Union and the United States was equivalent to a disagreement over the proper side on which to butter bread. (
  • Peanut butter, coconut milk, and a few condiments make an easy Asian-inspired dipping sauce that goes perfectly with spring rolls or grilled meats and vegetables. (
  • The water pressure is so high that the ribbon of butter is broken down into grains and consequently any residual milk solids are effectively removed. (
  • A flavor characteristic of butter associated with moderate acid development in the milk or cream, or excessive ripening of the cream. (
  • Made by gently heating butter to break the emulsion, followed by centrifugation to remove the milk serum from the fat fraction. (
  • In its simplest form, white sauce is cream or milk mixed into a white roux (a combination of butter and flour which isn't browned). (
  • 2. Combine sugar, evaporated milk and butter in heavy medium saucepan. (
  • In a 4 quart saucepan combine the sugar, marshmallow creme, evaporated milk and butter. (
  • To thin out the peanut butter mixture I added just a splash of milk (1-2 T). (
  • 1. In a large metal bowl with an electric mixer, beat together condensed milk, peanut butter, vanilla, and salt until smooth. (
  • The only fat is in the peanut butter, and the svery slight amount in the 1 cup of 1% milk. (
  • Plain butter that's been gently simmered to remove its water content, then strained to remove the browned milk solids to create a more stable cooking fat. (
  • Most of the other fats we cook with, like vegetable oils and lard, are nearly 100% fat, while butter is an emulsion of about 80% fat and 15% water, with the remainder made up mostly of milk proteins. (
  • First, butter has a very low smoke point , thanks once again to those milk proteins, which can quickly burn if the butter gets too hot. (
  • Enter clarified butter: When we remove the milk proteins and water, what we're left with is almost 100% pure butterfat, with an exceptionally high smoke point (about 450°F (232°C), compared to about 350°F (177°C) for regular butter) and a long shelf life, though, admittedly, a slightly more subdued butter flavor. (
  • The first step when making clarified butter is to melt unsalted butter, which breaks the emulsion-the water sinking to the bottom of the pot, and the milk proteins turning to a white foam on the surface. (
  • The main difference is that to make ghee, instead of melting the butter and then manually separating its parts, we boil off the water completely and allow the milk proteins to brown, then strain the proteins out at the end. (
  • As an added benefit, browning the milk proteins gives the finished clarified butter extra depth, with a subtle nutty flavor. (
  • Butter consists of butterfat, milk proteins and water, and in some types, added salt. (
  • Most frequently made from cows' milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. (
  • Butter is produced by agitating cream, which damages these membranes and allows the milk fats to conjoin, separating from the other parts of the cream. (
  • Traditionally, it is made from tea leaves, yak butter, water, and salt, although butter made from cow's milk is increasingly used, given its wider availability and lower cost. (
  • Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat. (
  • The water evaporates, some solids float to the surface and are skimmed off, and the remainder of the milk solids sink to the bottom and are left behind when the butter fat (which would then be on top) is poured off. (
  • citation needed] In South Asian cuisine and Arab cuisine, ghee is made by cooking clarified butter longer during the separation process in order to caramelize the milk solids, resulting in a nutty flavor when they are filtered out. (
  • Yak butter/ "Dri Butter" འབྲི་མར། is butter made from the milk of the domesticated female yak known as Dri འབྲི། (Bos grunniens). (
  • Whole yak's milk has about twice the fat content of whole cow's milk, producing a butter with a texture closer to cheese. (
  • Not all herding communities have a tradition of using yak's milk or making butter, although in regions of mountain pastures the practice is common. (
  • turning fresh milk into butter or cheese is a way to store calories for later use. (
  • In the 18th century, a small amount of flour and water or milk was often added to melted butter to thicken it and prevent it from separating. (
  • They do not realize that the milk solids which are skimmed from clarified butter are what make drawn butter so tasty. (
  • Cocoa butter is a major ingredient in practically all types of chocolates (white chocolate, milk chocolate, and dark chocolate). (
  • Churning is the process of shaking up cream or whole milk to make butter, usually using a butter churn. (
  • Butter is essentially the fat of milk. (
  • Changing whole milk to butter is a process of transforming a fat-in-water emulsion (milk) to a water-in-fat emulsion (butter). (
  • Butter was first made by placing the cream in a container made from animal material and shaking until the milk has broken down into butter. (
  • This led to a surge in the production of grain, milk, butter, and related products until production exceeded demand in the late 1970s, resulting in a glut. (
  • In 2003, it was reported that the EU warehoused 194,000 tonnes of powdered milk and 223,000 tonnes of butter. (
  • In 2007, it was forecasted that rising demand and planned reforms would eliminate the oversupply of milk and butter. (
  • However, some believe the word came from the Scythian culture, as the ancient Greeks tended to herd sheep and goats, whose milk is not as good for butter making as that of cows, which the Scythians primarily herded. (
  • This is probably derived from the Old English cyrnel, "kernel," due to the appearance of butter grains after milk has been churned. (
  • The butter churn gave its name to the milk churn, early examples of which were based on butter churns. (
  • In earlier traditions of butter making, nomadic cultures placed milk in skin bags and produced butter either by shaking the bag manually, or possibly by attaching the bag to a pack animal, and producing butter simply through the movement of the animal. (
  • The crank either turned a paddle device inside the churn, as in the paddle churn, or turned the whole barrel, whose action converted the milk to butter. (
  • While the rocking chair moved, the barrel moved and churned the milk within into butter. (
  • Heavy rains during the summer affected the grazing of cows and reduced milk production during the summer months by about 20,000,000 litres (5,300,000 US gal), which led to increased butter prices. (
  • Butter-Powder Tilt is the price adjustment strategy in United States, which requires USDA to support the farm price of milk at $9.90 per cwt. (
  • by standing ready to purchase surplus butter, cheese and nonfat dry milk when wholesale prices for these commodities fall below administratively set levels. (
  • The 2002 farm bill (P.L. 107-171, Sec. 1501) allows USDA to adjust the government purchase price of butter and nonfat dry milk twice annually in order to better manage its inventories of surplus milk products and minimize government costs. (
  • Milk from local dairy farmers was delivered to the factory, processed into cream and then transported via rail to the large factories in Brisbane for churning into butter. (
  • The building used for the Pioneer Butter Factory was purchased by the Fresh Food and Ice Company for use as a milk dept in 1897. (
  • Made with apple cider, tart apples, cinnamon, allspice and cloves, canning apple butter has never been so tasty. (
  • The lemon butter definitely made the muffins more plea. (
  • Thai-inspired hummus made with curry paste, lemon grass, Thai basil, and peanut butter is a great way to fulfill your Thai food cravings. (
  • Rice vinegar, peanut butter, and ginger give an Asian-inspired flavor to a colorful slaw made with red cabbage, apples, and a bit of white onion. (
  • I used butter instead of an egg wash but I don't think that made much of a difference. (
  • Though the illnesses have only been linked to the Trader Joe's peanut butter, the government findings have prompted New Mexico-based Sunland Inc. to recall everything made in the plant since March of 2010 - a total of 240 products. (
  • I've never made butter mochi until today, and I'm really sorry I waited so long. (
  • Classic French sauce made with a reduction of vinegar, wine, tarragon and shallots and finished with egg yolks and butter. (
  • A classic sauce that is made of a wine, vinegar and shallot reduction into which chunks of cold butter are whisked until the sauce is thick and smooth. (
  • it is a paste made of softened butter and flour used to thicken sauces. (
  • These cakes are made by first creaming butter with sugar to incorporate air. (
  • Buttercream can also be made by combining butter with pastry cream in a 1-to-2 ration or with custard sauce, 1-to-1. (
  • Although some butter made from sweet cream is not salted, lightly salted butter is sometimes called "sweet cream butter. (
  • Because butter is an all-natural product, made from the highest quality dairy cream, natural seasonal variations in the fatty acid composition occur. (
  • A rich crumbly cookie made of butter, flour, and sugar. (
  • A chewy and tender candy made of sugar and butter boiled together. (
  • Butter is made from fresh cream, has a slightly stronger flavor and possesses a fairly smooth texture. (
  • The dessert, made from frozen balls of butter and given a Scottish twist with Irn Bru batter, is already popular in the US. (
  • Each year, hundreds of pounds of butter are plastered on wire frames to create a sculpture made entirely from butter. (
  • I made both the plain peanut butter fudge and the half chocolate and half peanut butter and both came out great! (
  • The only changes I made to this was to add some capers (I added them while the butter melted) and about doubled the herbs. (
  • My oldest son and I made this peanut butter pie together. (
  • I have made it w/ half the butter and twice the powder sugar. (
  • These cookies were for sure the best Peanut Butter cookies I ever made. (
  • Peter Pan peanut butter is made in a single facility in Georgia. (
  • Great Value peanut butter made by other manufacturers is not affected. (
  • traditionally made butter may have as little as 65% fat and 30% water. (
  • Before modern factory butter making, cream was usually collected from several milkings and was therefore several days old and somewhat fermented by the time it was made into butter. (
  • Butter made from a fermented cream is known as cultured butter. (
  • Lucy Lean Made in America: Our Best Chefs Reinvent Comfort Food 2011 Page 53 "Truffle butter is available from specialty food stores or online. (
  • In 2010 the butter pie made a return to Preston North End's Deepdale stadium after the huge demand for the pie. (
  • A nut butter is a spreadable foodstuff made by grinding nuts into a paste. (
  • Cashew butter is a food spread made from baked or roasted cashews. (
  • Maple butter, also known as maple cream or maple spread, is a confection that is made from maple syrup, by heating the syrup to approximately 10 °C (18 °F) above the boiling point of water, cooling it to around 52 °C (125 °F), and stirring until it reaches a smooth consistency. (
  • Hazelnut butter is a food spread made from crushed and blended hazelnuts. (
  • Hazelnut butter is available in both crunchy and smooth varieties, and can be made from either raw or roasted hazelnuts. (
  • Hazelnut butter is also a good source of dietary protein and vitamin E. Raw food enthusiasts believe the butter made from unroasted hazelnuts possesses greater nutritional value and more beneficial enzymes, both of which would otherwise be destroyed in the roasting process. (
  • Vologda butter, or Vologodskoye Maslo (Russian: Волого́дское ма́сло), formerly known as Parisian butter, is a type of butter made in the Vologda region of Russia, known for its sweet, creamy and nutty flavor. (
  • Sunflower butter, also known as sunflower seed butter, is a food paste made from sunflower seeds. (
  • Before refrigerators existed, a covered dish made of crystal, silver, or china housed the butter. (
  • The first butter dish was made by Simpson, Hall, Miller, and Co. around 1880 in Connecticut, out of silver. (
  • These butter dishes were made to hold the traditional round shape of butter at the time and came with an "ice chamber" to keep the butter cold. (
  • Peanut butter is a food paste or spread made from ground dry roasted peanuts. (
  • The dish was made by mixing the leftover chicken in a tomato gravy, rich in butter and cream. (
  • Likely an old method of making and preserving butter, some tested lumps of bog butter were made of dairy products while others were meat-based. (
  • An alternative hypothesis is "primitive food processing": it is possible that "chemical reactions in the soil helped to transform the foods to more palatable products than could be made fresh"-especially given the absence of salt in bog butters-or increase available nutrient content. (
  • These characteristics are certainly a far cry from the creamy acidity of a freshly made cultured butter, but has been found useful in the kitchen especially with strong and pungent dishes, in a similar manner to aged ghee" The practice of burying butter and other fats could also have arisen as a strategy for protecting vital provisions from thieves and/or invaders. (
  • Yak butter tea is a daily staple dish throughout the Himalaya region and is usually made with yak butter, tea, salt and water churned into a froth. (
  • Similar tarts are made in Scotland, where they are often referred to as Ecclefechan butter tarts from the town of Ecclefechan. (
  • Compound butters can be made at home or purchased commercially. (
  • A compound butter can be made by whipping additional elements, such as herbs, spices or aromatic liquids, into butter. (
  • citation needed] The velvety texture, pleasant fragrance and emollient properties of cocoa butter have made it a popular ingredient in products for the skin, such as soaps and lotions. (
  • Apple butter is typically packaged in the same way whether it is prepared in a factory setting or made at home. (
  • Well into the 19th century butter was still made from cream that had been allowed to stand and sour naturally. (
  • Later butter churns used a container made from wood, ceramics or galvanized (zinc coated) iron that contained paddles. (
  • This allows the butter to be made faster than by simply agitating the cream. (
  • A fruit butter is a sweet spread made of fruit cooked to a paste, then lightly sweetened. (
  • However, if done right[vague], the newly made fruit butter or paste can have a texture similar to dairy butter. (
  • The most historically prominent types of butter churns are the plunge churn, which is a container, usually made out of wood, where the butter-making action is created by moving in a vertical motion a staff that is inserted into the top. (
  • Butter cakes are traditionally made using a creaming method, in which the butter and sugar are first beaten until fluffy to incorporate air into the butter. (
  • Almond butter is a food paste made from almonds. (
  • Butter is graded based on the sweetness of its flavor, the quality of cream the butter was made from, the smoothness of its texture, and the degree of flavor impurities such as acidity, bitterness, feed, malty, musty, weed, and whey. (
  • Grade AA butter, made from sweet cream, is the highest grade of butter, has a sweet flavor, and is readily spreadable. (
  • Grade A, made from fresh cream, has a stronger flavor than grade AA butter. (
  • Grade B butter must score at least 90 points, anything less can not be made available to United States consumers. (
  • Butter of the first grade cannot be made from cream given the second grade. (
  • Its menu primarily consisted of peanut butter sandwiches and other items made with peanut butter. (
  • A peanut butter wrench, also known as a crank bolt spanner or a crank spanner, is a single-ended box wrench or ring spanner used in cycling to tighten older 14 mm and 15 mm crank bolts, or the wheel nuts (track nuts) on hubs with solid axles commonly found on track bicycles, particularly the 15 mm wrench made by Campagnolo. (
  • While Campagnolo produces the wrench most commonly associated with the name Peanut Butter Wrench, several other companies made, or continue to make, a similar product. (
  • Jif is an American brand of peanut butter made by The J.M. Smucker Company, which purchased the brand from Procter & Gamble in 2001. (
  • The Maryborough Co-operative Dairy Company (MCDC) was producing butter and ice at its Maryborough factory from February 1901, with the decision to form a co-operative made in 1898. (
  • At an estimated cost of £18,000-£20,000, sourced from butter profits, local shareholders expressed their dissatisfaction with this arrangement, as the decision had been made without their consultation. (
  • Fried butter was documented in the cookbook The Art of Cookery Made Plain and Easy in 1747. (
  • Some stores made 'Honey Butter Chip waiting list' for customers and limited the selling quantity as one bag for a person. (
  • Gooey butter cake (occasionally called "chess cake") is a type of cake traditionally made in the American Midwest city of St.Louis. (
  • Gooey butter cake is a flat and dense cake made with wheat cake flour, butter, sugar, and eggs, typically near an inch tall, and dusted with powdered sugar. (
  • The cake was supposedly first made by accident in the 1930s by a St. Louis-area German American baker who was trying to make regular cake batter but reversed the proportions of butter and flour. (
  • Mound of Butter is a painting by the 19th-century French realist painter Antoine Vollon made between 1875 and 1885. (
  • Today's Arrowhead Mills peanut butter is reputed to be made no differently than other major brands. (
  • I had read on here that people were having trouble with the cookie being too thin, so I added a 1/2 cup more flour, and also 1/2 more peanut butter. (
  • My family likes peanut butter cookies to be a little softer/chewier so I increased the flour by 1/4 cup and also added 1/4 cup more peanut butter. (
  • Increased peanut butter to 1 1/2 cups, added an additional 1/4 cup flour, b. (
  • I too added just a little more flour and a little more Peanut Butter. (
  • Melted yak butter may be mixed, in roughly equal proportions, with roasted barley flour (tsampa). (
  • Butter cake originated from the English pound cake, which traditionally used equal amounts of butter, flour, sugar, and eggs to bake a heavy, rich cake. (
  • The modern way to make Butter cake is by separating the egg white and egg yolk, in a bowl mix the butter, egg yolk and sugar together and beat until fluffy to incorporate air into the butter, beat the egg whites to soft peaks before folding into the mix and gently folding in flour a little at a time.Finally pour into a cake tin lined with parchment paper. (
  • I did add about an extra tablespoon of butter to make the flavour more buttery. (
  • They found eating 14g a day of butter - about a tablespoon - had little to no effect on overall risk of death, heart disease and stroke. (
  • 5. Drizzle 1 tablespoon of the browned butter over each squash quarter, then sprinkle the nutmeg, toasted pecans and a little fleur de sel on the quarters and serve. (
  • cream at 55 C and then this oil-in-water elulsion cream is inverted to a water-in-oil emulsion butter with no further draining of buttermilk. (
  • There are two methods of continuous butter making: one involving the accelerated churning of normal cream and the other the utilization of reseparated high-fat cream. (
  • Once regulated, the water content of the butter deviates less than +/- 0.1%, provided the characteristics of the cream remain the same. (
  • Peanut butter and strawberry jam and cream cheese. (
  • Cream butter, and sugar continuing to beat. (
  • Holding cream at appropriately cool temperatures to crystallize the butterfat globules, ensuring proper churning and texture of the butter. (
  • A thick, creamy white sauce composed of butter, cream, and eggs used in Italian cuisine. (
  • Flavor characteristic of butter attributable to the action of certain microorganisms or enzymes in the cream before churning, or certain types of feeds and late lactation. (
  • I used all 8oz of cream cheese, 3/4 cup XXX sugar, 1/2+ peanut butter. (
  • I definitely wouldn't agree that it needs more peanut butter and less cream cheese. (
  • Delecious peanut butter cream pie, I love peanut butter and creamcheese so this is such a perfect dessert in my books! (
  • Churning produces small butter grains floating in the water-based portion of the cream. (
  • Butter pecan ice cream is smooth vanilla ice cream with a slight buttery flavor, with pecans added. (
  • Butter Pecan is a popular flavor of ice cream produced by many companies and is also one of the thirty-one flavors of Baskin Robbins. (
  • Butter pecan is the third most popular ice cream flavor in the U.S. Butter pecan cookies In the movie Sister Act (1992), Sister Mary Lazarus calls ice cream a "sin" and a "wicked indulgence" and then complains that they do not have any butter pecan. (
  • In October 2013, referring to a stand in Wasaga Beach, they stated that "It's the homemade Canadian butter tarts - flaky crust with gooey pecan filling - that set this place apart from other lakeside ice cream stands. (
  • However, making good butter also depends upon other factors, such as the fat content of the cream and its acidity. (
  • The cream separates into butter and buttermilk. (
  • Centrifugal cream separators allow the properties of centrifuge to be applied to butter making. (
  • These small appliances are used to mix the cream until it is close to forming solid butter. (
  • when that is poured off strain in the cream through a butter cloth. (
  • Butter Brickle was a toffee ice cream flavoring and the registered trademark of a toffee-centered chocolate-covered candy bar similar to the Heath bar. (
  • Butter Brickle ice cream is reputed to have been introduced to the public by the Blackstone Hotel in Omaha, Nebraska in the 1920s, though at least one writer has found evidence for this claim to be lacking. (
  • A U.S. trademark search turns up the first use of 'Butter Brickle' in 1924, and the first registration in 1928 by Council Bluffs candy manufacturer John G. Woodward & Co. Inc. but this is only for the butterscotch-inspired candy, not the actual ice cream. (
  • A butter churn is a device used to convert cream into butter. (
  • In 2011 in Edinburgh, Scotland, a pub named The Fiddler's Elbow served a dessert dish named "Braveheart Butter Bombs" that consists of deep-fried butter served with ice cream infused with Irn Bru soda and coulis. (
  • There are two distinct variants of the gooey butter: a bakers' gooey butter and a cream cheese and commercial yellow cake mix variant. (
  • After milking, the cream was collected, churned and the butter lumps were kneaded by hand or worked with a spatula to get rid of the moisture from it, because the high amounts of buttermilk were shortening its storage life. (
  • Kramer finds butter is better than shaving cream. (
  • The Boonah Butter Factory is the sole surviving cream factory or butter factory in Boonah and is one of the most historic buildings in the region. (
  • Rather than transport the cream to Brisbane for final processing where the vibration of the train journey could impact the quality, the farmers wished to churn butter in Boonah. (
  • Occasionally, the chocolate industry uses shea butter mixed with other oils as a substitute for cocoa butter, although the taste is noticeably different. (
  • Cocoa butter, also called theobroma oil, is a pale-yellow, edible vegetable fat extracted from the cocoa bean. (
  • Cocoa butter is obtained from whole cocoa beans, which are fermented, roasted, and then separated from their hulls. (
  • About 54-58% of the residue is cocoa butter. (
  • Chocolate liquor is pressed to separate the cocoa butter from the cocoa solids. (
  • The Broma process is used to extract cocoa butter from ground cocoa beans. (
  • Cocoa butter is sometimes deodorized to remove strong or undesirable tastes. (
  • Cocoa butter, unlike cocoa solids, has no more than trace amounts of caffeine and theobromine. (
  • Several analytical methods exist for testing for diluted cocoa butter. (
  • Adulterated cocoa butter is indicated by its lighter color and its diminished fluorescence upon ultraviolet illumination. (
  • Unlike cocoa butter, adulterated fat tends to smear and have a higher non-saponifiable content. (
  • Cocoa butter is becoming increasingly expensive. (
  • In the United States, 100% cocoa butter must be used for the product to be called chocolate. (
  • This application continues to dominate consumption of cocoa butter. (
  • Cocoa butter can be found in most supermarkets, and the process of preparing small amounts of chocolate from cocoa butter and cocoa powder means that the practice of making chocolate at home has become relatively popular. (
  • The moisturizing abilities of cocoa butter are frequently recommended for prevention of stretch marks in pregnant women, treatment of chapped or burned skin and lips, and as a daily moisturizer to prevent dry, itchy skin. (
  • However, the largest clinical study regarding the effects of cocoa butter on stretch marks in pregnant women found that results were no different from a placebo. (
  • The most common form of cocoa butter has a melting point of around 34-38 °C (93-101 °F), rendering solid chocolate at room temperature that readily melts once inside the mouth. (
  • Since bloomed chocolates are always found to contain the most stable polymorph of cocoa butter, this hypothesis holds that bloom occurs through the uncontrolled polymorphic transformation of cocoa butter from a less stable form to the most stable form. (
  • In a small bowl, combine softened butter, minced garlic and parmesan cheese. (
  • If you need to bait a trap for an unwelcome rodent in your house, use a bit of peanut butter instead of cheese. (
  • Add the rest of the butter and the cheese. (
  • Many different political entities have communities of herders who produce and consume yak's dairy products including cheese and butter - for example, China, India, Mongolia, Nepal, and Tibet. (
  • In Nepal, particularly in Kathmandu, yak cheese and yak butter are produced in factories and sold commercially. (
  • The extension of Queensland's rural railway network enabled more efficient transportation of dairy produce, facilitating the establishment of local butter and cheese factories in close proximity to railway lines. (
  • By the early 1900s, co-operatives, where groups of local producers banded together to establish factories, were becoming the dominant form of ownership of cheese and butter factories, a pattern that defined the Queensland dairy industry for much of the 20th century. (
  • Western Star is an Australian manufacturer of butter owned by The Bega Co-operative Society Limited which is one of the larger Australian cheese companies. (
  • Warrnambool Cheese & Butter Factory Company Holdings Limited (ASX: WCB) is an Australian-based dairy company, majority-owned by Saputo Inc., a Canadian company, that manufactures a range of dairy products under various brands. (
  • Peanut butter and confectioner's sugar make a fluffy frosting that is perfect for brownies or chocolate cake. (
  • Mix in the butter, sugar, and salt. (
  • Beat butter, sugar, egg, yolk, lime zest and juice, food color and salt in a large bowl with mixer on medium speed until creamy. (
  • Whole eggs, yolks or whites may be heated with sugar over simmering water and whipped cold before adding the butter and flavoring, or a sugar syrup cooked to the firm-ball stage can be poured over the eggs, then whipped until cold before the butter and flavoring are added. (
  • Beat butter, sugar in large bowl until fluffy, 2 minutes. (
  • Beat in the sugar and peanut butter. (
  • In a large bowl, beat the butter with the sugar until thoroughly creamed. (
  • Beat butter, peanut butter, barley malt syrup, and white sugar together in a bowl using an electric mixer until smooth and creamy. (
  • The sweet tart consists of a filling of butter, sugar, syrup, and egg, baked in a pastry shell until the filling is semi-solid with a crunchy top. (
  • Traditionally, the English Canadian tart consists of butter, sugar, and eggs in a pastry shell, similar to the French-Canadian sugar pie, or the base of the U.S. pecan pie without the nut topping. (
  • They are often categorized as a "crisp cookie" due to their texture, caused in part because of the quantity of butter and sugar. (
  • Butter cookies at their most basic have no flavoring, but they are often flavored with vanilla, chocolate, and coconut, and/or topped with sugar crystals. (
  • In 1974, Extra Crunchy Jif was introduced, followed in 1991 by Simply Jif, a peanut butter variant with low sodium and less sugar than regular Jif. (
  • A version of deep-fried butter on a stick debuted at the Iowa State Fair 2011, which was prepared using frozen butter that is dipped in a honey- and cinnamon- flavored batter, deep-fried until browned, and then topped with a confectioner's sugar glaze. (
  • In the painting, the butter mound's cloth is falling loosely over a couple of eggs beside it. (
  • And one thing they all seem to have is an incredible harmony.At the Westerner Sunday night, their four voices blended as smoothly as honey and butter. (
  • Honey Butter Chips (허니버터칩) (also known as 허니버터칩 in Korea, ポテトチップスしあわせバター, Happiness Butter Potato Chips in Japan) is a brand of fried potato chips manufactured by Haitai Calbee and sold in South Korea. (
  • This snack was so popular that it created a trend called the Honey-Butter Craze among South Koreans. (
  • Calbee previously produced a Honey Butter Chip in 2012 for the Japanese market. (
  • The Honey-Butter Craze, or Honey Butter Yeolpung (or craze, Korean: 열풍, Chinese: 熱風) describes a craze brought by Honey Butter Chip which first came out in Korea in August 2014. (
  • The formal version of Honey Butter Chip named 'Happiness Butter Potato Chips' was produced by Calbee in Japan, 2012. (
  • Haitai-Calbee enjoyed a tremendous popularity with Honey Butter Chip that it was not available in stores and they were being resold online for three times of its original price. (
  • After 'Honey Butter Chip' released in August, Haitai-Calbee has officially announced that its sales on January and February in 2015 have reached 23 billion won (USD 20.3 million), and has forecast of sales of one hundred billion won (USD one hundred million) by year-end. (
  • The Honey Butter Craze rose exponentially when Korean celebrities started endorsing the product. (
  • K-pop stars such as Sooyoung of Girls' Generation, Siwon of Super Junior, and T-ara's Hyomin began posing in selfies with gilded Honey Butter bags propped beside their cheeks and posting the pictures online. (
  • On the May 23rd broadcast of MBC's My Little Television, rock singer Jung Joon Young reviewed and compared many types of honey butter flavored snacks in the Korean snack market. (
  • Honey Butter Chip may be one of the most difficult products to buy these days", said a Korean convenient store owner. (
  • In January 2015, a so-called "Honey Butter Chip-Hunting" smartphone app was launched. (
  • Due to the scarcity, in December 2014, Honey Butter Chip is traded back and forth on e-commerce websites at inflated prices. (
  • To keep up with the huge demand of Honey Butter Chip, Haitai-Calbee has raise its production by three times and put its production line in full operation for 24 hours. (
  • Drizzle these vanilla-butter cookies with a white chocolate icing for one of the most showy yet simple cookie recipes ever. (
  • of vanilla and, because I like my peanut butter cookies very peanut buttery, an additional cup of peanut butter. (
  • Lightly sweetened with fragrant vanilla, serve this butter on toast and biscuits as well as carrots, winter squash and sweet potatoes. (
  • Workers run a butter churn on a cooperative farm in Ringsted, Denmark, 1960. (
  • The Queen and Duke of Edinburgh watch butter being taken from a churn in the Bell Block Co-operative Dairy Factory. (
  • The tea is then combined with salt and butter in a special tea churn (Tibetan: མདོང་མོ་, Wylie: mdong mo), and churned vigorously before serving hot. (
  • The tea is then strained through a horse-hair or reed colander into a wooden butter churn, and a large lump of butter is added. (
  • When the butter is coming, which is easily ascertained by the sound, take off the lid, and with a small, flat board scrape down the sides of the churn, and do the same to the lid: this prevents waste. (
  • The butter churn itself may have existed as early as the 6th century AD, as can be seen by what appears to be a churn lid dating from that era. (
  • In the European tradition, the butter churn was primarily a device used by women, and the churning of butter was an essential responsibility along with other household chores. (
  • One particularly novel invention of note was the rocking chair butter churn. (
  • Butter-churn tower, named after its similarity to a type of butter churn. (
  • "churn, n. (
  • Jensen, Joan M. What's in a Butter Churn? (
  • A butter-churn tower (German: Butterfassturm) is a two-part defensive tower in which the upper section has a smaller diameter than the lower section. (
  • The two sections of the tower are usually cylindrical, but in rarer cases butter-churn towers may have a square plan. (
  • Its name derives from its shape which is similar to that of an upright butter churn: a cylindrical container with a shorter, narrower top section. (
  • The reason for the construction of butter-churn towers may have more symbolic than strategic. (
  • In the late Middle Ages a large number of butter-churn towers were erected in the Middle Rhine-South Hesse-Taunus region. (
  • The Marksburg above Braubach am Rhein had a square bergfried to which was added a small butter-churn turret in 1468. (
  • The highest bergfried of a hill castle with a butter-churn top (1370) was that of Rheinfels Castle above Sankt Goar am Rhein which was 54 metres high at the intermediate platform, but was destroyed in 1797. (
  • it is 53 metres high and also designed as a butter-churn tower. (
  • The buttermilk is drained off, and the remaining butter is kneaded to form a network of fat crystals that becomes the continuous phase, or dispersion medium, of a water-in-fat emulsion. (
  • A butter tart is a type of small pastry tart highly regarded in Canadian cuisine and considered one of Canada's quintessential treats. (
  • Because of this, the appearance and physical characteristics of the butter tart - the firmness of its pastry, or the consistency of its filling - also vary. (
  • Butter Braid is a brand name for a type of yeasted pastry product manufactured by Country Maid, Inc. The Danish style, flaky pastry is hand-braided pastry dough wrapped around fruit and other edible fillings. (
  • Butter Braid braided pastries are a 'flaky pastry' with varying layers of lamination, or layers of dough. (
  • After growing demand, it was in May 1991 that the Butter Braid brand pastry was created along with their company, Country Maid, Inc. Butter Braid pastries were then produced and marketed on a larger scale. (
  • List of cookies Petit-Beurre Butter cookie Speculaas Goldberg, Elyssa (30 April 2015). (
  • List of cookies Petit-Beurre Cookie butter Butter Cookies in Tins from Denmark. (
  • Ladle apple butter into the hot jar, leaving 1/4-inch headspace . (
  • Place Dutch oven or kettle in a sink filled with ice water to cool apple butter. (
  • Last year, I whipped up a batch of this crock-pot apple butter for my father. (
  • Now, this apple butter does not have to be reserved for the Christmas season alone. (
  • While canned apple butter makes a wonderful gift, it is also a treat to savor at home with your own family. (
  • I am a big fan of quick-and-easy freezer preservation methods, and apple butter freezes nicely. (
  • I like my apple butter that way, but some folks prefer it with a smoother texture. (
  • Happy apple butter making. (
  • It is a variety of apple butter. (
  • The roots of apple butter lie in Limburg (Belgium and the Netherlands) and Rhineland (Germany), conceived during the Middle Ages, when the first monasteries (with large fruit yards) appeared. (
  • The production of the butter was a perfect way to conserve part of the fruit production of the monasteries in that region, at a time when almost every village had its own apple-butter producers. (
  • Vinegar or lemon juice is sometimes mixed in while cooking to provide a small amount of tartness to the usually sweet apple butter. (
  • The Pennsylvania Dutch often include apple butter as part of their traditional 'seven sweets and seven sours' dinner table array. (
  • In areas of the American South, the production of apple butter is a family event, due to the large amount of labor necessary to produce apple butter in large quantities. (
  • Traditionally, apple butter was prepared in large copper kettles outside. (
  • In Appalachia, apple butter was the only type of fruit preserve normally rendered into fruit leather. (
  • Different types of apples can be used for the production of apple butter. (
  • Soft apples are often chosen for the production of apple butter because they can be broken down more easily and faster when cooked. (
  • Apple butter is a product created as a means of preserving apples. (
  • Apple butter and plum butter are common examples. (
  • You can also make it a Chocolate Gooey Butter Cake if desired. (
  • Gooey butter cake is generally served as a type of coffee cake and not as a formal dessert cake. (
  • He liked it well enough that Mr. Heimburger tried to promote gooey butter cake by taking samples of it with him when he traveled out of St. Louis to visit other bakers in their shops. (
  • Gooey butter cake is also commonly known outside of the St. Louis area as "ooey gooey butter cake," due to its popularization by celebrity chef Paula Deen. (
  • There are now several businesses that specialize in different flavors of gooey butter cake and sell them in coffee shops, or to walk in customers, or by order or shipment. (
  • More recently, Walgreens sells wrapped, individual slices of a version of St. Louis gooey butter cake as a snack alongside muffins, brownies, and cookies. (
  • Gooey butter cake is now widely available outside of the St. Louis area, as Walmart has been marketing a version that it calls Paula Deen Baked Goods Original Gooey Butter Cake. (
  • Aldehydes can also be found in butter cultures used in the manufacture of cultured butter. (