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Cuttingmachine 3D for fruit and vegtables into dices, slices and sticks, cutter, slicer, dicer

Type Slitmaster 3D For the cutting of fruit and vegetables into slices, sticks and dices. Via the infeedtunnel the product is entered in the machine and rotor. This rotor will pick up the product and pushes it through the slicing knife. Depending on the type of cut the machine will cut sticks and furthermore the sticks are cut in to perfectly cut. With one machine you can do three handlings. The complete machine can be opened on the side for easy cleaning and quick changing of the knifes. The rotor-speed can be adjusted easily for a perfect cut of any product. The knife sets for the machine need to be bought separately from the machine. All wearable parts are available as spare part. Knifesets for the cutting other dimensions are easy to change out within 3 minutes and can be re-sharpened up to 5 times.
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Diabetes: Fruits To Avoid

‘Good fruits for diabetic patients. Do they exist? What are they?’ I get asked these questions all the time. But there’s good news! When it comes to diabetes, fruits to avoid equals a big fat zero! And ALL fruits are part of the ideal diet for diabetics! Like vegetables for diabetics, fruits are filled with fiber, minerals and vitamins. You do have to count fruits as part of your meal plan, because they do have fructose, a form of sugar (but not in a bad form). But eating fresh fruit is perfect for the diabetic with the sweet tooth, as fruit can do a lot to alleviate those sweet tooth cravings.

What are the best choices of fruit for diabetics?

The best choices of fruit for diabetics are any that are fresh, frozen or canned without added sugars.

General Tips: Good Fruits for Diabetics

1.Choose canned fruits in juice or light syrup (heavy syrup is DEFINITELY not on the Good Fruits for Diabetic Patients list. In fact, it would be on the Diabetes: Fruits to Avoid List!

2.Dried fruit and fruit juice are also nutritious choices and good fruits for diabetic patients, but the portion sizes must be kept small so they may not be as filling as other choices.

Tips for the Diabetic Diet For Carb Counters. Portion sizes for diabetics are the size of a small piece of whole fruit, or a half cup of canned or frozen fruit. This has about 15 grams of carbs. Melons and fresh berry services sizes range from three-quarter to a cup. WARNING: Keep fruit juice to a minimum! And read the labels! Absolutely, positively, no high fructose corn syrup! Many so-called fruit juices contain this poison-it’s a plague to be avoided. Only 2 tablespoons of dried fruit like raisins or dried cherries contains 15 grams of carbohydrate so be cautious with your portion sizes! Fruit can be eaten in exchange for other carbohydrates in your meal plan such as starches, grains, or dairy.

For the Create a Plate Method. If you’re using the plate method, a 1/2 cup of fruit salad or a small piece of whole fruit for dessert nicely compliments the non-starchy vegetables, small portion of starch and protein foods that are on your plate.

For using the Glycemic Index. Most fruits are Low Glycemic Index (GI) Foods because of their fructose and fiber content. Melons and pineapple have medium GI values, as do some dried fruits such as dates, raisins, and sweetened cranberries. Fruit is really encouraged when using the glycemic index to guide food choicesso enjoy them.

Fruits for Diabetics The following is a list of good fruits for diabetic patients:

Apples, Applesauce, Apricots, Banana, Blackberries, Blueberries, Cantaloupe, Cherries, Dates, Dried fruit, Figs, Fruit cocktail, Grapefruit, Grapes, Honeydew melon, Kiwi, Mango, Nectarine, Orange, Papaya, Peaches, Pears, Pineapple, Plums, Raspberries, Strawberries, Tangerines, Watermelon

Diabetes: Fruits to Avoid List


Diabetes is a tough disease, but it’s one you can reverse or control. Empower yourself by trying my Natural Remedies for High Blood Sugar as well as the Ideal Diet for Diabetics. You’ll be glad you did! Good luck, and be well, Vince Barry.



IS VITAMIN K2 REALLY AN ISSUE FOR RAW FOODISTS? Is it true that vitamin K2, a vitamin K derivative produced by bacteria and found in animal products, is a separate nutrient necessary for blood clotting and healthy arteries? Should you worry about getting enough of it on a raw vegan diet? Ready to go raw, but have no idea how to get started? Subscribe for free at the link below to receive my raw food report “The 4 Principles of a Healthy Raw Diet.” You’ll learn exactly how to adopt the ULTIMATE raw food diet for permanent weight loss, optimal digestion, abundant energy, and superior health! As a Fit On Raw subscriber, you’ll also receive my 5-week mini-course “The Fool Proof Transition to Raw”. These 5 lessons (sent directly to your email inbox each week) will teach you exactly how to transition to a healthy and sustainable raw food diet easily, enjoyably, and in no-time flat! To subscribe, simply visit


Gracie Diet: Fruit Picking Techniques

Gracie Diet: Fruit Picking Techniques Rener Gracie, head instructor of the world famous Gracie Jiu-Jitsu Academy located in Torrance, CA, teaches you how to pick the most delicious fruits for your meals.

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Tasman Meats weekly Specials

Tasman Meats weekly Specials
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The relationship between water quality and food processing and food quality – water, food, food proc

Article by jekky

Beijing British Nuoge Lin Technology Co., Ltd. Chief Engineer Xu BinOn water quality and food processingFood industry network HC Food Industry One is water-based industries, food processing areas in all aspects of the huge amount of water. However, with the changing environment and water resources, water quality tends to deteriorate. The food industry is, what kind of water is a qualified water? Changes in water quality which affect food quality? Is there any program to deal with water quality? Water treatment specialist, chief engineer of Beijing British Nuoge Lin Technology Co., Ltd. Mr. Xu Bin made this answer, combined with the British Nuoge Lin Beijing technology company in the food processing industry, many customers examples of analysis done in simple terms.

Of water quality on food qualityXu Bin: “Water quality in food processing, which affect food quality?” This is a very complex issue. Water in food processing, point of use is very wide use of different ways. For example there is to do Raw material Cleaning, immersion, humidity, dissolved purposes, there to lye peeled, salt water color protection, flotation, hydraulic transmission, and also for blanching, pre-cooking, saccharification, fermentation, flavoring liquid configuration, in addition to using in the sterilization, cooling and other processes. So much the use of technology, the use of different methods, different raw water in the processing elements have different effects.

Example, a customer of our animal husbandry on the three Thai Sunshine encountered this problem. This is a specialized manufacturer of beef, fat sheep products Meat Processing enterprises, located in Qinhuangdao. The production of meat products, has been presented before the color gray color, slightly astringent taste. But then, through our company’s professional engineers of the British Nuoge Lin and laboratory tests, determination of local raw water caused by excessive nitrates. Combined analysis, with the installation of nitrate removal of our related equipment to solve these problems on a level of product quality.

Another more interesting source of client, Beijing Qingfeng, which is specialized in producing Buddhist cuisine (ie, vegetarian chicken, vegetarian fish, vegetarian meat products) business. In Production Line Production at the beginning, the product tastes bad, the lack of real meat of the kind of smooth, soft. After numerous subsequent analysis, summary, ultimately determine the “culprit” is the hardness of water. Later, we used the British Nuoge Lin related equipment provided by the company, the improved water quality, product hits the market and selling so far.

Visible above the water quality of the food because of the way to use points and use varies. Therefore we must analyze specific issues, so as to find solutions to the key. What

water quality? What are the implications for product quality?Xu Bin: Common food quality color, fade, color, stench, odor, turbidity, sedimentation, crystallization, and corruption problems are most likely due to water quality reasons. But a variety of impurities in the water varied, with different water quality, resulting in product deterioration is not the same situation. Combined with our British Nuoge Lin Technology Co., Ltd. Beijing has long been to provide treatment for all types of food business solutions experience, I made the following conclusion, I hope to give more Food & Beverage Industries and enterprises for reference. Water of various impurities on the production of finished products is reflected in the following aspects about.

Water color and turbidity, these two indicators are the most basic indicators of water quality testing is the most obvious indicators of the senses. These two indicators, if exceeded, can lead to product precipitation, carbonation difficult, easy to produce color changes spewing and products.

Smell of water, this factor is relatively simple.

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