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Drinking on the Last Frontier: Fruits of labor to savor — Lambics a much-lauded tradition

Thu, 02 May 2013 12:12:22 GMT

Now that we are finally seeing some real evidence of spring, it seems like it might be a good time to talk about beers made with fruit. Most fruit beers are better suited to the warmer days of summer, rather than the colder days of winter, so that’s when brewers tend to have them on offer.

The use of fruit in beer is an extremely ancient practice; it certainly dates to at least 7,000 B.C.E. We know this thanks to a remarkable archaeological find made at Jiahu, near the Yellow River in the central plains of China. Settled around 7,000 B.C.E. and then flooded and abandoned around 5,800 B.C.E., this Neolithic settlement was excavated in the 1980s. Among the many artifacts discovered were pottery jars. Chemical analysis of the jars showed they had been used for alcoholic fermentation.

Further detailed analysis of the residue in the jars allowed scientists to determine the ingredients used to make this ancient beverage — rice, honey, Muscat grapes and hawthorn berries. So at the same time that barley beers and grape wines were beginning to be made in the Middle East, the ancestors of today’s Chinese were brewing a sort of fruit-infused rice wine.

Fast-forward 63 centuries to Iron Age Asia Minor in 700 B.C.E. An extraordinarily wealthy king of the ancient kingdom of Phrygia is buried after an elaborate funerary feast. When his still-sealed tomb is opened by archaeologists in 1957, the riches it contained — including 157 bronze buckets, vats and drinking bowls — convinced them that they had found the inspiration for the mythical King Midas. Chemical analysis of the drinking vessels revealed that the mourners had been consuming a “Phrygian cocktail” made by fermenting a mixture of wine grapes, barley and honey.

Beers laced with fruit may have had an ancient lineage, but they had more or less fallen out of favor by the time hops began to be used in beer, about a thousand years ago, give or take. There is only one style of fruit beer out there whose existence predates the late 20th century.

The one style of fruit beer that has been around for several centuries is lambic. Lambic beer is an extremely traditional style, made in Belgium. What makes lambics so unique is that they are spontaneously fermented. This means no yeast is added by brewer.

The yeast necessary for fermentation comes from wild yeasts drifting about on the breeze. To a modern brewer, the randomness of this process is horrifying, but a lambic brewer embraces this relic of the days before the critical role of yeast in brewing was understood.

Lambic beers ferment for up to three years in wooden casks, producing a dry and tart beer, thanks to the many different microorganisms at work. While not all lambics have fruit added, brewers have been adding sour cherries for centuries and other fruits for decades to produce the style known as fruit lambics.

The oldest and most popular fruit lambic is kriek. The traditional cherries used in this brew are an extremely sour variety called shaarbeek, since they are indigenous only to a very limited region around the village of Shaarbeek outside Brussels. Traditionally, whole cherry fruit is added to the barrels of fermented lambic, producing a vigorous secondary fermentation. Once the yeast has consumed all the fresh sugars from the fruit, a dose of priming sugar is added and the kriek is bottled, where it will undergo a third fermentation to produce a sparkling level of carbonation and a beer that is very dry and fantastically complex.

Besides sour cherries, raspberries are also frequently used, and fruit lambics made from them are known by the name framboise. These days, you can also find lambics made from many other fruits, such as peaches, black currants, apples, strawberries and even grapes.

So if all of the above has given you a hankering to taste a fruit lambic but you just don’t have the time to fly to Belgium, what can you do? Well, you could try some of the imported lambics on sale in our local beer stores. Unfortunately, many of these have been highly sweetened to appeal to a larger audience, so they lack the dryness and complexity of a genuine traditional lambic.

Or you can pay a visit to St. Elias Brewing Co. to sample their newly released kriek. This beer was fermented with a yeast strain “captured” from the air of the very same Senne Valley where traditional lambic is brewed. It was fermented in Hungarian Oak for nine months, where the sour cherries were added. It finished at 8 percent alcohol by volume and has a nice, dry, tart cherry character. It’s a delicious beer, quite traditional in its approach, and a heck of a lot closer than Belgium.

Source: redoubtreporter.wordpress

5 Unlikely Healthy Foods You Probably Thought Were Bad for You

Tue, 30 Apr 2013 12:08:57 GMT

Hipsters love bacon. OK, pretty much everyone loves bacon (even some vegetarians!). Are they on to something? One doctor says it actually fits into the category of healthy foods. “Many think of bacon as one of the guiltiest pleasures possible, but it has also been shown to alleviate the effects of diabetes, heart disease and strokes,” says Dr. Salerno, author of The Silver Cloud Diet—and a protege of “Atkins Diet” creator Dr. Robert Atkins.

“Nitrate-free bacon is an excellent source of high protein, low-carbohydrate energy that helps to reset the metabolism, and it’s filled with amino acids delivered without the risk of dangerous levels of mercury, which can be found in many fish.”

Dr. Salerno says there are other healthy foods out there masquerading as indulgences. Here's his list (vegans may want to hide their eyes):

• Butter: "Butter contains the highest amount of butyric acid found in a natural food source. Butyric acid is recognized for its roles in cellular health, antioxidant protection and metabolic properties; it also increases energy and may prevent cancer. Butter derived from natural, grass-fed animals is recommended."

• Barbecue: "Add sauces and condiments and this American favorite will have more starch and sugar than recommended," Salerno says. "But the main ingredient—meat—speaks to the heart of a low-carb, high-protein diet. Grass-fed hamburger meat and organic, hormone-free chicken provides the nutrients your body needs. Stay away from the buns, sugary condiments, sauces and marinades, and you can enjoy a healthy barbecue."

• Omelets: "Eggs contain lots of cholesterol and saturated fats, which have been demonized throughout the latter half of the 20th century. Fortunately, we know there is such a thing as good cholesterol and fat. Packed with vitamins, minerals and one of the best-absorbed proteins we can feed our body, any negatives associated with eggs are far outweighed by the benefits. Natural, unprocessed cheeses and cream add to the nutritional value of an omelet."

• Chocolate ice cream: "Ice cream made with organic egg yolks, heavy cream and a small amount of stevia herb for taste, instead of sugar, is actually a healthy dessert. Fats are fine, with the exception of trans fats, so long as dieters control their carbohydrate intake. Humankind did not evolve with the vast amount of foods today that contain complex carbs and hidden sugar. Our bodies are used to high amounts of natural fat and a limited amount of unprocessed carbs."

Source: organicauthority

Why is there a Crab Shell Coating on Your Fruit?

Mon, 29 Apr 2013 12:16:32 GMT

Bananas have undergone lots of changes in recent years, mainly being bred for excessive sweetness and flavor. But last summer, scientists at the 244th National Meeting & Exposition of the American Chemical Society reported the development of a spray-on coating that could be available to slow the browning of bananas.

While that may sound harmless enough, the “hydrogel” coating would be made from chitosan, which comes from crustacean shells such as crabs and shrimp. And Xihong Li, Ph.D., who presented the findings said that chitosan could play a role in keeping other fruits and vegetables fresh longer mainly due to its ability to kill bacteria that cause the rotting process.

Science Daily reports that Li said :”We found that by spraying green bananas with a chitosan aerogel, we can keep bananas fresh for up to 12 days,” adding, “Once bananas begin to mature, they quickly become yellow and soft, and then they rot. We have developed a way to keep bananas green for a longer time and inhibit the rapid ripening that occurs. Such a coating could be used at home by consumers, in supermarkets or during shipment of bananas.”

Fruits and vegetables have been hybridized and bred for flavor for centuries; and while only a few that are genetically modified (papayas, crookneck squash, corn) are commercially available, concerns are on the rise that giant chemical and seed companies like Monsanto are gearing up to introduce more GMO fruits and vegetables, particularly since Monsanto now owns Seminis, one of the largest seed companies in the world.

Scientists are already working on a genetically modified apple that doesn’t brown once the flesh has been exposed, making it stay “fresh” longer. Could the next step be instead of spraying crab shells onto bananas, that they’re actually inserted into the DNA of the fruit?

Source: organicauthority

Cucamelons & 4 Other Foods Too Cute NOT to Eat

Wed, 17 Apr 2013 09:41:55 GMT

Have you seen this fruit? Meet the cucamelon, a "savory fruit" you can grow yourself. Is it a cucumber ... or is it a melon? Who cares, when it's this adorable! I've never tasted one myself, but now I'm going to have to hunt some down. Suddenly I feel like my summer will not be complete without them. If you think the cucamelon is cute, check out these four other wee little fruits and vegetables. Wouldn't you love to see them all together in the same bowl? Have you ever tried ...

Source: thestir.cafemom

Fit Food: The Benefits of Citrus

Thu, 11 Apr 2013 10:58:46 GMT

So you eat the occasional grapefruit or guzzle a glass of fresh-squeezed orange juice when it’s there for the taking. Great. But if you knew the true benefits of the citrus family of fruits—which also includes tangerines, lemons and limes—we’re pretty sure you’d up your daily intake. Why?

“Citrus fruits as a whole are packed with beneficial antioxidants and essential nutrients that can promote heart health and maybe even reduce the risk of some chronic diseases, like cancer,” says Heather R. Mangieri, MS, RD, owner of Nutrition CheckUp, LLC and a Spokesperson for The Academy of Nutrition and Dietetics.

Aside from all those flavonoids and that massive dose of Vitamin C she's talking about, studies have also shown that these fiber-rich foods (especially grapefruit) might even control appetite and aid in weight loss. No doubt, that’s a powerful combination…especially for such a low-cal food

Citrus isn’t just available all year round, but it also tastes great in winter, when other fruits lack flavor. So when you’re at the grocery store, simply look for fruit that’s firm and heavy, with a bright and colorful skin—and avoid those that have bruising or wrinkling. Then, take those suckers home and test out these five recipes. They're just as simple as pouring a glass of OJ.

Source: mensfitness

Introducing Fruits to Small Children

Wed, 03 Apr 2013 10:35:30 GMT

When is the best time to start giving fruits to babies?
Most baby books recommend starting from 4-6 months. I prefer giving vegetables from 6 months and to introduce fruits from about 8 – 10 months. This gives me time to check on the baby's ability to digest the vegetables. You can check this out by looking at your baby's stools. If the stools contain undigested vegetables this means that his system is not ready to take fruits, which is why I recommend starting fruits later.

It is best to hold off on introducing citrus fruits until your baby is at least 2 years old. Citrus fruits commonly cause allergies or food-sensitivity reactions, such as a diaper rash or eczema. If you have a family history of allergies or asthma, it is best to avoid all citrus fruits including tomatoes and strawberries. When you do introduce citrus fruits, monitor your child for symptoms such as hives, rashes or wheezing. Sometimes milk may cause an allergic reaction if combined with fruits especially orange. If you have a family history of allergies, eczema and asthma, it might be useful to refer to the chart on blood group diet and check out the most suitable fruit to give and which one to avoid.

Some people advocate giving pureed fruits to small children. I personally do not like to do this because, firstly I am too lazy to do this and secondly but most importantly, processing fruits will reduce the nutritional contents of the fruits.

Another question that many mothers ask is: "Should I extract the juice from the fruits for my baby?" My answer is "No". Your baby needs to eat the fibre from the fruit as well as the juice. The fibre is necessary to prevent constipation and some of the vital nutrients are in the fibre so by just giving the juice alone your baby will not have all the nutrients of the fruit.

Drinking too much fruit juice tends to increase restlessness in healthy infants and the children tend to become shorter and fatter. If you really must give fruit juice to your baby, make sure that the juices that you purchase are pasteurized. Limit your baby's intake of juice to 4-6oz per day, this is equivalent to one serving of fruit and is sufficient for a baby's dietary needs. If you use commercial fruit juices always dilute it before giving to your baby. The formula is one part juice to 3 parts water.

Some taboos with regards to giving fruit juice to baby
• Never give fruit juice to baby below 6 months of age
• Do not give sweet juices from a feeding bottle as this leads to early tooth decay
• Do not allow your baby to endlessly sip juice throughout the day

So far all the children that I have looked after do not have any problems eating their vegetables and fruits. In fact, they love eating so much I sometimes wonder where they put the food. I guess they must have hollow legs!

Instead of making fruits into purees for babies I prefer to scrape the fruit and give it fresh to the baby. I like to use this method until the baby is 1 year old.

• Cut the fruit into 4 big slices. It is best to start with one big slice per day and you can give more as your baby gets used to the fruit.
• Using a teaspoon, scrape the fruit until you get some pulp and juice onto the tip of the spoon.
• Offer it to the baby.
• Continue scraping and feeding it to the baby until the slice is finished.

Fruits which are suitable for ‘scraping'
• Apples contain both insoluble and soluble fiber and are an excellent source of antioxidants especially the peels. Apples' protective effects against free radical damage to cholesterol reach their peak at three hours following apple consumption and drop off after 24 hours, providing yet another good reason to eat a whole fresh apple a day.
• Avocados are a surprisingly complete food, with fourteen minerals to stimulate growth, including iron and copper. The sodium and potassium in avocados keeps the body chemically balanced, and their low sugar content and absence of starch make them an ideal fruit for diabetics. Vitamins in avocados include A, several B-complex, C, and E, as well as phosphorus and magnesium. They're also a great source of antioxidants like vitamins E and C, fruit oil and digestible fats. Because of their density, avocados filling. When blended with other fruits, they make particularly nutritious baby food.
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• Pears are rich in pectin, a soluble fiber, which helps the body to eliminate cholesterol and also protects against environmental toxins. Pears are also a good source of potassium, protein, iron, vitamin A, vitamin C and vitamin K. It is an ideal weight loss food therefore should not give too much to small children.

If the fruit is soft you can give it slice by slice instead of mashing it up. This will teach your baby to enjoy the real texture of the fruit and it is less messy.
• I like to use the local ‘pisang emas' because the texture is smoother and one banana is just nice for small children.
• Peel the banana and using a teaspoon, slice off a small piece at a time.
• Feed your baby one slice at a time

Fruits that is suitable for ‘slicing' with a spoon.
• Bananas are an exceptionally rich source of prebiotic which nourishes probiotic (friendly) bacteria in the colon. Probiotics produce vitamins and digestive enzymes that improve our ability to absorb nutrients and compounds to protect us against unfriendly microorganisms and the body's ability to absorb calcium. In addition, gastrointestinal transit time is lessened, decreasing the risk of colon cancer. Bananas have antacid effects that protect against stomach ulcers and ulcer damage. In addition, bananas contain pectin, a soluble fiber that can help normalize movement through the digestive tract and ease constipation.
• Kiwifruit is an excellent source of vitamin C and a very good source of dietary fiber. It is also a good source of the minerals potassium, magnesium and copper. In addition, kiwi fruit is a good source of the antioxidant vitamin E.
• Papayas are an excellent source of three very powerful antioxidants, vitamin C, E and A. Vitamin C and vitamin A, which is made in the body from the beta-carotene in papaya, are both needed for the proper function of a healthy immune system. Papaya therefore may be a healthy fruit choice for preventing such illnesses as recurrent ear infections, colds and flu.

Once your baby is over 1 year old, start offering cut pieces of fruits. To prevent oxidation of vitamin C, I always cut the fruit immediately before serving. If you really have to cut the fruit in advance, then it is best to keep the fruit in an air tight container to prevent oxidation.

Other fruits that is suitable for ‘cutting'
• Mangoes are packed with vitamins, minerals and anti-oxidants. They are perfect to replenish salts, vitamins and energy after physical exercise. Mango strengthens and invigorates the nerve tissues in muscles, heart, brain and other parts of the body. The enzymes of mango cleanse the bowel of the "filth" within and are an ideal antidote for all toxic effects inside the body. The vitamin C in mango enhances the absorption of iron and so prevents anemia in vegetarians.
• Watermelon is rich in the B vitamins necessary for energy production. Watermelon is a very good source of vitamin B6 and a good source of vitamin B1, magnesium and potassium. It is a very good thirst quencher.

Examples of some fruits that is not suitable for children below 2 years of age.
• Oranges can cause over production of phlegm and may be allergenic.
• Very acidic fruits such as pineapple and pomelo.
• Very ‘heaty' fruits such as durian, mandarin oranges and guava
• Very ‘cooling' fruits such as mangosteen, Chinese pear and

Always remember to try one fruit at a time so that you can assess whether that fruit is suitable. Normally by the end of 6 months your baby should be able to take a large variety of fruits.

Fruits And Veggies Grant For Schools

Tue, 02 Apr 2013 08:19:12 GMT

Boise, Idaho ( KMVT-TV - KTWT-TV) Idaho Elementary schools can have more access to fruits and vegetables. How you might ask?

By applying to implement the U.S Department of Agriculture's Fresh Fruit and Vegetable program. The objective is for students to eat more fresh fruits and veggies, expand the variety of these foods and offer healthier choices. The FFVP schools are required to provide these snacks throughout the day besides being an elementary school, those who qualify must operate the national school lunch program. Plus have more than 50 percent of students eligible for free and reduced meals. Applications are due by April 26th.

Source: kmvt

Mandating Fruits & Vegetables in School Meals Makes a Difference

Thu, 14 Mar 2013 11:40:34 GMT

There is some evidence that state laws requiring fruits and vegetables in school lunches correlate with more intake of these foods in kids who regularly eat school lunch. * The effect of state laws requiring fruits and vegetables in school lunches was strongest in kids with access to only unhealthy snacks and who ate school lunch four to five times a week.

Newswise — State laws that require minimum levels of fruits and vegetables in school meals may give a small boost to the amount of these foods in adolescents' diets, according to a study published in the American Journal of Preventive Medicine. This effect was strongest in students who had no access to fruits and vegetables at home.

With the recent requirements from the USDA’s National School Lunch Program to incorporate healthier options in school meals, the researchers wanted to find out if such laws made a difference in student fruit and vegetable consumption.

At the time the data were collected, the only states in the study that required high schools to provide a minimum number of servings of fruits and vegetables were California and Mississippi, said Daniel Taber, Ph.D., MPH, research scientist with the Institute for Health Research and Policy at the University of Illinois at Chicago and lead author on the study.

Students in California and Mississippi who had limited access to fruits and vegetables at home, typically ate unhealthy snacks and who got a school lunch four to five days a week reported an average of 0.45 cups more fruit and 0.61 cups more vegetables than did those who lived in states with no fruit or vegetable requirements in school lunches. Intake was highest in adolescents with access to fruits and vegetables at home.

School nutrition standards have been targeted by policymakers as a way to reduce obesity and disparities in diet, and to get teenagers into the habit of eating fruits and vegetables. Mississippi and other southern states have been aggressive about improving school foods as a means of combating obesity, Taber said. "They are seeing evidence already. Reports in last few months show that childhood obesity is declining in Mississippi."

“The study is excellent but the data does not reflect the new school meal regulations from the U.S. Department of Agriculture than went into effect in July 2012,” said Deborah Beauvais, RD, district supervisor of school nutrition for the Gates Chili and East Rochester School Districts in New York and a spokesperson f or Academy of Nutrition and Dietetics.

Newer rules affect all schools participating in the National School Lunch Program and require that a half-cup of fruit or vegetable and up to two cups be in every lunch menu each day, noted Beauvais, adding, “These changes will make the findings from this study more likely.” Introducing young people to eating fruits and vegetables regularly in schools helps them want to eat them elsewhere, Beauvais observed. “School cafeterias are becoming recognizable as educational centers.”

Source: newswise

Health News For Potassium Reduces

Wed, 06 Mar 2013 09:25:35 GMT

Health News / Daily Diet Updates > A diet rich in foods rich in potassium reduces the risk for a stroke by over 20 percent and also lowers the risk of heart disease. Good sources of potassium include bananas and other fruits and vegetables, as well as fish, poultry and dairy.The average dietary potassium intake in most countries worldwide is much lower than recommended by health authorities, and increasing potassium intake may provide protection against stroke and other cardiovascular disorders, Health News reported.

Source: girlsfashn

How To Turn Fruits And Vegetables Into a Delicious Musical Instrument

Mon, 04 Mar 2013 17:45:00 GMT

If you wanted to learn an unconventional instrument, maybe you'd opt for the accordion or the glockenspiel. J.viewz decided to build his own. Out of fruits and vegetables. Sure, he didn't have to use fruits and vegetables to create the effect, but it just wouldn't be the same without them. Song's not half bad either. If only all music had this kind of nutritional value.

Source: gizmodo