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Dainty Dose of Delightful Information

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#60. பிராணிகள் பற்றிய சொற்றொடர்கள்

296. எலியும், பூனையும் போல

297. நாயும், நரியும் போல

298. கீரியும், பாம்பும் போல

299. காக்கையும், குயிலும் போல

300. காக்கையும், ஆந்தையும் போல
 
Oh after all these boring and tiring (???) posts on animals :panda:

we are entering the realm of really Dainty & Delightful Information. :dance:

What could be daintier and more delightful than the food we eat and enjoy :hungry:

Yes, now we will learn a little more about what we eat and why we eat them!!! :welcome:
 
KNOW YOUR FOOD!


Food is one of the basic necessities of all living beings.

Food nourishes the body and gives us the energy we need to do work.

Food has color, flavor and taste and satisfies the eyes, nose and taste buds.

Tastes have some associated properties. So also the colors and flavors.

We shall explore Food, Flavors, Tastes and Benefits, some common spices,

herbs, nuts, grains, vegetable, fruits and edible flowers.
 
#1. Almond Milk



Almond milk is a beverage made from ground almonds as a substitute for dairy milk. Unlike animal milk, almond milk contains neither lactose nor cholesterol. It is ideal for vegans who abstain from dairy products.

Commercial almond milk comes as plain or flavored with vanilla or chocolate. It is often enriched with vitamins. Almond milk can also be made at home by blending finely ground almonds with water.

Almond milk was popular in the Middle Ages. Being a nut and the seed of a fruit, it was suitable for consumption during Lent. Almond milk was an essential item of the medieval kitchens because cow’s milk would not keep for long without spoiling.

A 14th-century recipe collection, contains a recipe for almond milk and recommends its use as a substitute for animal milk during the fasting days.

Almond milk is not a suitable replacement for breast milk, cow’s milk or hydrolyzed formulas in children under two years of age due to the low protein content.
 
KNOW YOUR FOOD

#2. Barley Beverages


Nonalcoholic beverages

Nonalcoholic drinks such as barley water and barley tea are made by boiling barley in water. In Italy, barley is used as a substitute for coffee. This drink is obtained from roasted and ground barley. It is prepared as an espresso or using percolators / filter machines / cafetieres).

It was widely used during the Fascist period and the war, as Italy struggled to import coffee. It was also a cheaper option for poor families in the period. Afterwards, it was promoted and sold as a coffee substitute for children.

Nowadays, it is experiencing a revival and it can be considered some Italians’ favorite alternative to coffee when, for health reasons, caffeine drinks are not recommended.

Alcoholic beverages

Barley is a key ingredient in beer and whiskey production. Two-row barley is traditionally used in beers of Germany and England. Six-row barley was traditionally used in beers of U.S.A

Distilled from green beer, whiskey has been made primarily from barley in Ireland and Scotland. The other countries have used more diverse sources of alcohol, such as corn, rye and wheat.

Barley wine is a style of strong beer from the English brewing tradition. Another alcoholic drink known by the same name, enjoyed in the 18th century, was prepared by boiling barley in water, then mixing the barley water with white wine and other ingredients, such as lemon, sugar and borage.

In the 19th century, a different barley wine was made prepared from recipes of ancient Greek origin.
 
KNOW YOUR FOOD

# 3. Soy milk



Soy milk / soya milk / soymilk / soybean milk / soy bean juice / soy drink/ soy beverage is made from soy beans. It is a stable emulsion of oil, water and protein. It is produced by soaking dry soybeans and grinding them with water.

Soy milk contains about the same proportion of protein as cow’s milk, 2% fat, 2.95 % carbohydrate. Soy milk can be made at home with the traditional kitchen tools or with a soy milk making machine.

The coagulated protein from soy milk can be made into tofu just as dairy milk can be made into cheese. Plain soy milk is unsweetened but some soy milk products are sweetened. Salted soy milk is consumed in China.

Soy milk is very popular in Malaysia and many other Southeast Asian countries. In Malaysia, soybean milk is usually flavored with either white or brown sugar syrup. Grass jelly may also be added to the beverage.

Sellers of soybean milk in Penang offer a bean curd, a custard-like dessert, which is flavored with the same syrup as the soybean milk.
In Vietnam, the soy milk as well as the soy custard may be flavored with ginger or pandan, a grassy herb with a mild coconut-like flavor.

More recently other optional additions to soy milk have become popular such as tapioca pearl, sweetened red bean, honey, and black tea.

A drink manufacturer in Singapore and Malaysia, markets a commercialized tinned or boxed version of soybean milk.The drink is slowly becoming popular in India as well, where it widely sold in Tetrapaks.

In the West, soy milk has become a popular alternative to cow’s milk, with a roughly similar protein and fat content. Soy milk is commonly available plain or flavored. In some Western countries where vegan-ism is on the rise, soy milk and other soy products are becoming hot favorites.

Soy milk has about the same amount of protein as cow’s milk, but their amino acid profiles differ. Soy milk is usually enriched with calcium available to human digestion.

Unlike cow’s milk, soy milk has no cholesterol and little saturated fat. Like lactose-free cow’s milk, soy milk contains no lactose, which makes it a good alternative for lactose-intolerant people.

The American Academy of Pediatrics considers soy milk a suitable alternative for children who cannot tolerate human or cow’s milk or whose parents opt for a vegan diet. They find no medical benefit to using soy milk instead of human or cow’s milk.

Soy milk, like cow’s milk, varies in fat content, but the most commonly sold varieties have less fat than whole milk, similar to fat content to 2% milk.

In 2006, a decade long study of soy protein consumption found no association between soy intake and health benefits such as protection from cardiovascular diseases and cancer. There is no benefit for women with post menopause symptoms.

Soy was able to replace animal protein, foods high in saturated fats and other sources of dietary fiber, vitamins and minerals. Research has refuted claims that soy affects bone mineral density.

Research has found no link between soy and increased estrogen levels in men, although these studies so far have been very limited in their duration.

Soy can make the condition worse for people suffering from gout and purine.
 
KNOW YOUR FOOD

#4. Soy yogurt



Soy yogurt / Soya yogurt, Soygurt or Yofu is a yogurt made from soy milk. Soy yogurt is made using soy milk, adding yogurt bacteria and sweeteners such as glucose, fructose or sugar.

Soy yogurt is an essential food for vegans and for the people with milk allergy or lactose intolerance.

Soy yogurt can be prepared at home using the same method as dairy yogurt. One tablespoon of sugar per 1 liter of unsweetened soy milk may be added to promote bacterial fermentation.

Soy milk on its own lacks the lactose or the milk sugar, which is the basic food for the yogurt bacteria.

Soy yogurt may have a slight beany taste when made from freshly prepared soy milk. This taste is less pronounced in the soy yogurt bought from the shops and in the soy yogurt made from commercial soy milk.

Soy yogurt contains less fat than yogurt made with whole milk. This amounts to about 2.7% (the same percentage as soy milk) versus 3.5% in dairy yogurt.

However just as dairy yogurt can be made with 2%, 1%, or fat-free milk soy yogurt can also be made from reduced-fat soy milk.
 
KNOW YOUR FOOD

#5. Tofu



Tofu, also called “bean curd”, is a food made by coagulating soy juice and then pressing the resulting curds into soft white blocks. Tofu is a widely used component in several Asian and Southeast Asian cuisines.

There are many different varieties of tofu, including fresh tofu and processed tofu. Tofu has a subtle flavor and can be used in savory as well as sweet dishes. It is often seasoned or marinated to suit the dish.

Chinese legend ascribes the invention of tofu to prince Liu An (179–122 BC). Tofu and its production technique later spread to Korea, Japan and other parts of East Asia. Spread of Buddhism had something to to do with the spread of tofu, since it forms an important source of protein in the Buddhist diet.

Tofu is low in fat and calories but high in protein, iron, calcium and magnesium. The English word “tofu” comes from the Japanese tōfu. This itself derives from the Chinese doufu meaning “bean curdled” or “bean fermented”.

The term “bean curd(s)” for tofu has been used in the United States since at least 1840. the term is not frequently used in the United Kingdom, Australia or New Zealand.

Firm Tofu has about 10.7% protein and 5% fat by weight. The soft silken tofu has 5.3% protein and 2% fat by weight. A block of 100 grams of firm tofu coagulated with calcium sulfate contains 8.19 grams of soy protein.

The FDA granted this health claim for soy: “25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.”

In January 2006, after a decade long study of soy proteins An American Heart Association concluded that though the
benefits of tofu showed only a minimal decrease in the cholesterol levels, it compared favorably against animal protein sources.

It has not been proved that Soy isoflavones reduce the post menopause hot flushes in women nor helps to prevent cancers of the breast, uterus or prostate. Thus, soy isoflavone supplements in food or pills are not recommended.

A study done over 3000 Japanese men between 1965 and 1999, by the Pacific Health Research Institute showed a positive correlation between cerebral atrophy and consumption of tofu.

High consumption of tofu has been linked with dementia in older age groups in more than one study. In the younger and middle-aged groups it might actually protect the brain.

It has been stressed that there is no evidence that eating tofu in moderation can cause any problems and that further research is needed to confirm both the negative as well as the positive effects.
 
Since many readers may have constraints of time or power cut or internet facility

the articles on KNOW YOUR FOOD will appear on all the odd days of the months like

1st, 3rd, 5th, 7th etc ........31st in this thread.

The articles on Gemstones will continue to appear on the even days of the month like 2nd, 4th,

6th, 8th,10h etc ... ....30th in the thread Did you know II ?

Those who have no such constrains may visit

http://venkivisal.wordpress.com/ to read more at any time.
 
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KNOW YOUR FOOD

#6. Yogurt



Yogurt can be as beneficial and also as harmful as milk. But the live culture present in yogurt are definitely beneficial.

Yogurt is rich in protein and vitamin B2, the same nutrients as in milk.

Some varieties contain living bacteria that are healthy for our digestive system.

Yogurt can be made from whole or low fat milk. Fruit yogurts often contain added sugar and are unfit for consumption by weight watchers.

Those people can make their own fruit yogurts by adding fresh fruits to home made yogurts.
 
KNOW YOUR FOOD

[h=1]#7. Honey
[/h]


Honey is made by bees using nectar from flower. The variety produced by honey bees is the one consumed by humans. Honey produced by other insects and bees has distinctly different properties.


Honey bees change nectar into honey by regurgitation, and store it as a primary food source in wax honeycombs inside the beehive. Beekeeping encourages overproduction of honey.


Honey has attractive chemical properties for baking, and a distinctive flavor so that some people to prefer it over sugar and other sweeteners. Most micro organism do not grow in honey. So honey stays fresh for a very long time.


Honey has a long history of human consumption, and is used as a sweetener and for flavoring. It also has a role in religion and symbolism. Flavors of honey vary based on the nectar source, and various types and grades of honey are available.


It is also used in various medicinal traditions to treat ailments. Honey collection is an ancient activity. Humans apparently began hunting for honey at least 10,000 years ago.


In ancient Egypt, honey was used to sweeten cakes and biscuits, and was used in many other dishes. Ancient Egyptian used honey for embalming the dead. The fertility god of Egypt, Min was offered honey.


The art of beekeeping appeared in ancient China. In the book “Golden Rules of Business Success” there are some parts mentioning the art of beekeeping and the importance of the quality of the wooden box for bee keeping that can affect the quality of its honey.


The Mayans used honey for culinary purposes, and continue to do so today.

Some cultures believed honey had many practical health uses. It was used as an ointment for rashes and burns, and to help soothe sore throats when no other medicinal practices were available.


 
KNOW YOUR FOOD

[h=1]# 8. Acorns[/h]

The acorn is the oak nut. It usually contains a single and rarely two seeds in a tough, leathery shell in a cup-shaped cupule.


Acorns may vary from 1–6 cm in length. They need 6 and 24 months to mature.

Acorns are one of the most important wildlife foods in areas where oaks are abundant. Acorns along with other nuts are termed mast.

Birds like Jay, pigeon and ducks, as well as mammals like mice, squirrels and rodents feed on acorns.


Acorns are attractive to animals since they are large and rich in nutrients. Proteins, carbohydrates, fat, minerals are present in acorns. Energy given by acorns is high compared to the other nuts and other wild food.


Acorns were a source of food for many cultures around the world. In Korea, an edible jelly and noodles are made from acorns. During the world wars acorns were one of several ingredients of coffee.


Acorns were a traditional food of Native Americans especially the Californians native Americans.


Unlike many other plant foods, acorns may be stored for a long time before being used. Native Americans collect and store acorns for two years when their production is good.

I am sure the first that comes to our minds is the series of ICE AGE movies where every movie starts with an acorn.


 
KNOW YOUR FOOD

#9. Alfalfa



Alfalfa has been used by the Chinese for thousands of years to treat kidney stones, and to alleviate fluid retention in the body and swelling on limbs.

It is a perennial herb that grows throughout the world in a variety of climates. It grows to about three feet and has violet flowers that bloom from late summer to early fall.

The Arabs called the plant the “father of all foods”. They fed it to their horses claiming it made the animals fast and healthy.

The leaves of the plant are rich in minerals and nutrients, including calcium, magnesium, potassium, and carotene.

Alfalfa is also rich in protein, vitamins E and K. The plant extract is used by food producers as a source of chlorophyll and carotene.

The leaves contain eight essential amino acids. It is a good laxative and a natural diuretic. It is useful in treating urinary tract infections, kidney, bladder and prostrate disorders.

It alkalizes and detoxifies the body, especially the liver. Alfalfa promotes pituitary gland function and contains an anti-fungus agent.
 
KNOW YOUR FOOD

#10. Almonds



The almond is a species of tree native to the Middle East and South Asia. Almond is also the name of the edible and widely cultivated seed of this tree.

The fruit of the almond consists of an outer hull and a hard shell with the seed inside. Shelling almonds refers to removing the hard shell.

Almonds are commonly sold shelled or unshelled. Blanched or White almonds are shelled almonds from which the seed coat has been removed.

Uses of almond:-

Almond is often eaten on its own, raw or toasted, it is also an important component of various other dishes.

Almonds are available in many forms, such as whole, sliced (flaked, slivered), and as almond butter, almond syrup, almond milk and almond oil. These variations can be used in both sweet and savory dishes.

Along with other nuts, sweet almonds can be sprinkled over desserts, particularly ice cream based dishes.

Sweet almonds are used in many pastries, cookies and cakes and other sweets and desserts.

They are also used to make almond butter. The young green almonds can be eaten whole when the inner shell has not yet hardened.

They may be pickled in increase their shelf life. The sour fruit may be eaten dipped in salt to balance the sour taste.

In China almonds are mixed with milk and served hot as a dessert.
In Greece, ground blanched almonds are used as the base material in a great variety of desserts.

Blanched almonds are used to make traditional wedding sweets.
A tasty soft drink is made from almonds. Various drinks made from almond are supposed to have cooling properties. ‘Sherbet-e-Badaam’ is a popular summer drink.

Almonds are also sold as a snack with added salt. Badam Halwa is a very popular sweet made with almonds, ghee and sugar.

Almonds milk is a new option for the vegans and people with milk allergy.

Marcona almonds from Spain which are shorter, rounder and sweeter have become popular all over the world.
 
KNOW YOUR FOOD

#11. Amaranthus



Several species are raised for amaranth “grain” in Asia and the Americas. Ancient amaranth grains still used to this day include three different species.

Amaranth was cultivated on a large scale in ancient Mexico, Guatemala, and Peru. Nowadays it is cultivated on a small scale there and in India, China, Nepal and other tropical countries. Amaranth is described as the crop of the future!

It has been proposed as an inexpensive native crop that could be cultivated by indigenous people in rural areas for several reasons:
It is easily harvested. Its seeds are a good source of protein.

Compared to other grains, amaranth is unusually rich in lysine an essential amino acid. Common grains such as wheat and corn are rich in amino acids that amaranth lacks. Amaranth and other grains can complement each other.

The seeds of Amaranthus species contain about thirty percent more protein than cereals like rice, sorghum and rye. In cooked and edible forms, amaranth is competitive with wheat germ and oats – higher in some nutrients, lower in others.

It is easy to cook. Amaranth grains grow very rapidly and their large seed heads can weigh up to 1 kilogram and contain a half-million seeds in three species of amaranth.

Amaranth was one of the staple foodstuffs of the Incas and Aztecs. Another important use of amaranth was to prepare ritual drinks and foods. To this day, amaranth grains are toasted like popcorn and mixed with honey, molasses or chocolate to make a treat called alegría, meaning “joy” in Spanish.

Interest in the grain amaranth was revived in 1970s since it is gluten free, palatable, easy to cook and its protein is suitable for human beings.

It was recovered in Mexico from wild varieties and is now commercially cultivated. It is a popular snack sold in Mexico, sometimes mixed with chocolate or puffed rice, and its use has spread to Europe and parts of North America.

Amaranth is called as a pseudo grain because of its flavor and other similarities to grains. Amaranth seed flour has been evaluated as an additive to wheat flour by food specialists.

Generally with the addition of more than 15% amaranth grain flour, there were significant difference in the taste and the products containing more amaranth were found to be unpalatable. Amaranth species are cultivated and consumed as a leafy vegetable in in many parts of the world.

In Indonesia and Malaysia, leaf amaranth is called bayam, while in the Philippines it is called tkilitis or “kulitis”. In Uttar Pradesh and Bihar, it is called Chaulai.

In Karnataka, it is called Harive and in the state of Kerala, it is called ‘Cheera’ and is consumed by stir-frying the leaves with spices and red chillies to make Cheera thoran.

In Tamil Nadu State, it is called முளைக்கீரை and is regularly consumed as a favourite dish, where the greens are steamed, and mashed, with light seasoning of salt, red chillis and cumin. It is called keerai masial (கீரை மசியல்).

In Andhra Pradesh this leaf is added in preparation of a popular dal called thotakura pappu (తొట కూర పప్పు in Telugu).
In Maharashtra, it is called “Shravani Maath” (literally माठ grown in month of Shravan) and it is available in both red and white colour. In Orissa, it is called “Khada saga”, it is used to prepare ‘Saga Bhaja’, in which the leaf is fried with chillies and onions,

The root of mature amaranth is a popular vegetable. It is white and cooked with tomatoes or tamarind gravy. It has a milky taste and is alkaline.

In China, the leaves and stems are used as a stir-fry vegetable, or in soups. In Vietnam, it is used to make soup. In Greece, green amaranth is a popular dish and is called vlita or vleeta. It is boiled, then served with olive oil and lemon like a salad, with fried fish. Greeks stop harvesting the plant when it starts to bloom at the end of August.

In Sri Lanka, it is called “koora thampala”. Sri Lankans cook it and eat it with rice. Fiji Indians call it choraiya bhaji.

Isn't strange that this leafy vegetable (which people think of very cheaply) has the most fascinating name and enough interesting facts making this one of the longest articles on a vegetable???
 
KNOW YOUR FOOD

#12. Aniseed



Aniseed is considered a spice with a sweet taste resembling licorice. It is of the Family Apiaceae, which makes it a relative of other plants like coriander, cumin and celery.

Both the seed and the leaves from the plant pimpinella anisum carry the licorice taste, but in recipes, either whole or ground seeds are usually used to add distinctive flavors to food.

Aniseed essential oils may be derived from the seeds also. It accounts for the sweet aroma and taste of ground or whole seeds, and leaves.

Since aniseed is native to the Mediterranean it is widely used in a number of Greek and Turkish dishes. Its growing popularity has certainly spread to many other countries. Ouzo,the Greek drink; Sambuca of Italy, Pernod of France and the Arak of Turkey all have a distinctive aniseed flavor!

It is used in breads, a number of desserts, and also quite often in dishes like Indian curries, a variety of fish and meat dishes.

Uses of Aniseed:-

Relieves flatulence, cures digestive disorders and formation of wind in the stomach, detoxifies the body by increasing the production of urine, keeps in check the formation of cataract and is useful in treating Asthma and insomnia.
 
Know your food

#13. Apple Blossom



Apple is a healing food – easy to digest- and balances the acidity of the stomach. It is very rich in pectin – a soluble fiber which has immense health benefits.


Pectin helps to regulate the digestion of food. It soothes the tissues in the intestines by forming a layer of thin protective coating. An apple can be used to treat successfully two contradicting health conditions, namely diarrhea and constipation.


Apple can balance and maintain reasonably the blood sugar levels. It is anti-inflammatory and has a cooling effect on the body.


Apple tea can be prepared from the fruit pieces or its peels. This tea helps to eliminate uric acid from the body. A tea made with the petals of the apple blossom can reduce feverishness. It can reduce the respiratory problems and sooth and calm the nerves.


An apple a day does keep the doctor away! An apple at night keeps insomnia away!


 
KNOW YOUR FOOD!

# 14. Artichoke flower





The globe artichoke is a perennial thistle of the genus Cynara-originating around the Mediterranean. It grows from 4.6 to 6.6 ft in height. It has arched, deeply lobed, silvery green leaves are 20 to 32 inches long.


The artichoke flowers develop in a large head from an edible bud. The bud is about 3 to 6 inches in diameter and has numerous triangular scales. The individual florets are purple.

The fleshy lower portion and the base of the bud are known as 'heart' and form the edible portions of the bud. The mass of immature florets in the center of the bud is called the "choke" or beard. These are inedible in the older and the larger flowers.

The antioxidant in artichoke flower heads is reportedly one of the highest for vegetables. Cynara the active chemical constituent in Cynarin is located in the pulp of the leaves.

Dried leaves and stems of the artichoke also contain it. It inhibits taste receptors, making water and other foods and drinks taste sweet.

This vegetable is a diuretic with nutritional value. It aids digestion and improves the function of liver and the gall bladder. It increases the ratio of HDL cholesterol to LDL cholesterol and thereby reduces the risk of coronary heart disease.

Aqueous extracts from artichoke leaves also have the same benefits. Artichoke leaf extract has proved helpful for patients with functional dyspepsia.
 
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KNOW YOUR FOOD
#15. Arugula


Arugula ( rugula/rucola/roquette/salad rocket/garden rocket/rocket) is an edible annual plant called Eruca Sativa. This is native to the Mediterranean region.

Salad rocket is an annual plant growing 8 to 30 inches in height. The leaves have four to ten small lateral lobes and a large terminal lobe.

The flowers are 3/4 to 1 and 1/2 inches in diameter. The petals are creamy white with purple veins, and the stamens are yellow. The sepals are shed soon after the flower opens. The fruit is a pod 1/2 to 1 and 1/2 inches long containing several edible seeds.

Salad rocket has a rich, peppery taste and an exceptionally pungent flavor for a leafy green. It is used in salads or mixed with other greens. It is also used raw with meats or pasta in northern Italy and in western Slovenia.

Raw rocket is often added pizza just before the baking period ends or immediately afterwards, so that it will not wilt in the heat. It is often used in a soup combined with boiled potato or served with the cheese.

Rucolino is a sweet, peppery digestive alcohol enjoyed in small quantities following a meal. In Brazil arugula is eaten raw in salads.

A popular combination is arugula mixed with cheese made out of buffalo milk and the sun dried tomatoes.

In Egypt, rocket regularly accompanies local seafood dishes. In West Asia and North India, taramira oil extracted from the arugula seeds used in pickling and as a salad or cooking oil.

The seed cake left behind after the extraction of oil is used as animal feed.
 
KNOW YOUR FOOD

#16. Asafoetida



Asafoetida gets its name from the Persian aza, for mastic or resin, and the Latin foetidus, for stinking. It is a gum from the sap of the roots and stem of the ferula species, a giant fennel that exudes a vile odor.


Early records mention that Alexander the Great carried this “stink finger” west in 4 BC. It was used as a spice in ancient Rome, and although not native to India, it has been used in Indian medicine and cookery for ages.

It was believed that asafoetida enhanced singers voices. In the days of the Mughal aristocracy, the court singers if Agra and Delhi would eat a spoonful of asafoetida with butter and practice on the banks of the river Yamuna.

Asafoetida has a strong, pungent and unpleasant smell when it is raw. When cooked in dishes, it mellows out and produces a smooth flavor similar to that of onion and garlic.

Asafoetida powder, also known as Hing, is an important ingredient in Indian vegetarian cooking primarily with legumes and dishes featuring vegetables such as cauliflower.

Asafoetida powder contains asafoetida microfine powder, wheat and rice flour and gum Arabic.

Asafoetida has many medicinal properties.

1. It aids digestion.

2. It fights asthma and bronchitis.

3. It is a good remedy for cold in young children.

4. It reduces flatulence.

5. It has antimicrobial properties.

6. It is anti epileptic.

7. It balances Vaata dosham.
 
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