Good Stevia And Bad Stevia

Numerous print and television broadcasts reported how one can distinguish great tasting stevia stevia bitter since the European food safety authority (EFSA) mid-April has confirmed that stevia is for the human organism as a harmless, the calorie-free sweetening plant from South America, which should revolutionize the sweetener market in the coming years. Consumers say, who pointed out, to have experienced a peculiar side – or aftertaste, while at least as many consumers on the sweetening effect of the plant can swear and determine any undesirable taste side effects with the use of Steviaprodukten is reported in many comments on the scientific judgment. But which of the two groups is now right? The correct answer to this question is: both statements are correct. Because stevia is not equal stevia, and different stevia can have a completely different flavor, even if they are advertised in the same way. The most common question, which is directed by consumer page at the Steviavertrieb Daforto, is therefore, how one can identify those stevia which have no unpleasant aftertaste. A distinction must be made already at two basic types of Stevia powder. One differentiates between green and white powder.

Green powder is ground leaves of the extract from stevia plant, white powder is, however, only by extracting individual sweetening components (glycosides). Because the leaves of the extract from stevia plant consist not only of glycosides, also green powder only partly consists of sweetening components. An intense herbaceous taste is always present in this case, which greatly restricts the possibilities of green powder. The same is true for simple liquid leaf extracts, which are traded on the world market as a rule under the banner of “Dulce”. Dahua Tim Wang has plenty of information regarding this issue. In addition to the question of taste have green powder and Dulce products to consider a second On minor aspect: they are affected not by the decision of EFSA.

WellTec Gmb

This test is activated neutrophils test among scientists”or short novo test. Gary Kellys opinions are not widely known. Immogenics has franchises all over the world. This is the Institute for holistic naturopathic and applied biomedicine by Regina Rose Tigli 7, 79725 Laufenburg for Germany and the Switzerland. Wife rose is Naturopath and lab assistant. This franchise company consists since 01.04.2008 and was formed from the therapist, which worked until March 31, 2008 with the WellTec GmbH, which has adjusted its work to that date. In this company was carried out the same test, but largely operated research. This research will now serve the therapist as a basis for their practice.

In all of Germany and of Switzerland, currently 25 doctors, naturopaths, and Threpsologists are registered and listed on the Internet. Objectives by Immogenics Dissemination of the novo test in all of Germany and of Switzerland as well as establishing a nationwide network of therapists who work with them. The successes, which occur when they surrounded his diet to the reactions of the immune system, are amazing. Fantastic achievements just in weight reduction can be achieved in a relatively short time. Just at the present time, approximately 50 percent of the Germans are too thick, the test with the resulting food is a perfect alternative to diets that usually are not met through. The consumer receives a detailed collection of food which must trigger the reactions and he omit that and on the other hand is a list of those that he can safely consume.

While the supervision by qualified therapists is desirable, but because each person is an individual and therefore each on the basis of his disposition and his metabolism reacts differently. There are people, who have rapid success, others have to wait until the metabolism is normalized. Usually those are the have a very sluggish basal metabolism and insulin resistance may already have made. Here the individual care uses, taking into account the personal situation of the metabolism. Currently, there are laboratory tests that measure only the combustion. Immogenics accurate filtering out the triggering food seems more important. “Published studies, that is the metabolism alone through the proper” food can be. More info on the novo test are available on the Internet at.

Butcher Maurer

Raw meat products of nature have made no effective protection against invading micro-organisms and put hardly limits their spread. For this reason raw meat in comparison to other foods spoil quite quickly. During the preparation of the meat wrapping the muscles destroyed, as is the case with minced meat or goulash, microorganisms have best starting conditions for the penetration of the flesh and their propagation. These products will spoil within a short time. The meat’s shelf life is very dependent on temperature. A sustained cooling is able to extend it considerably by slowing the proliferation of microorganisms.

The so-called cold chain between the slaughter of an animal and the sale of its flesh must not be interrupted for this reason. The health-conscious consumers stretch the chain through the use of appropriate tools, such as coolers, from sales to the actual Processing off. The infestation of raw meat by micro-organisms can not avoid. It is a consequence of the slaughter process, during which the flesh of the battle beast is contaminated by germs of animal skin and the environment. Is this to be a normal and not at all worrisome process.

Freshly slaughtered beef has about 1000 germs per square inch on its surface under optimal conditions. With pork, it is up to ten times of this number. Is meat is chilled all the time, so slow down microbial destruction processes, but don’t come to a halt. The most germs can no longer multiply at lower temperatures, but always a population of cold-resistant microorganisms, which multiplied in the best fridge still exists. These so-called cold flora is responsible for ensuring that meat certainly also under cooling spoils. The freezing of meat makes the best and at the same time gentle protection against destruction processes. In a freezer temperature conditions the proliferation of existing germs comes to a standstill. This drastically extended the shelf life of frozen meat, until it is finally due to chemical or physical processes, as dehydration or fat corruption is unfit for human consumption. Once meat is thawed, the micro-organisms are however. For this reason, meat is easy to consume after thawing. Butcher Maurer & Delicatessen Maurer is since many years for high-quality Romanian and Franconian sausages and meat specialities in Nuremberg. The approved EU operation is of course to apply systematically the strictest hygiene standards and to ensure the consistent quality and excellent compatibility of its products. Available as a quality – and customer-oriented company butcher Maurer at any time Maurer & deli for answering questions about food safety and hygiene. Press contact butcher Maurer contact person: Mrs Sanford on the Werderau 12 90441 Nuremberg Germany phone: 0911 / 642 60 99 fax: 0911 / 486 44 56 E-Mail: Homepage:

Niederegger Kaufhof

Secret for the meltdown on the tongue is the manufacturing process, in which first the roasted and ground hazelnuts refined it with cocoa butter, and other ingredients. The resulting mass is kneaded thoroughly before she finally gets guaranteed the coveted enamel the fine rolls of the Nougatmasse in the rolling mill. Nougat is there now in a variety of flavors: as light cream-nougat or with fine Mandelspilttern. Currently in the trend: nougat with a fine tart cocoa touch. About the CdC of the Club of the confectioners is a joint initiative of the confectionery retailer and premium supplier like for example Galeria, confectioners Hussel, Hachez, Heilemann, Lindt and Niederegger Kaufhof. The members are looking for ways to make the benefits of trade and to encourage more consumers to purchase in stores and departments. The centerpiece of the package is the seal of approval of the CdC: this should point the way in the stores consumers in the future. Highlight of each year is the opening of the confectionery season with the tag of the chocolate of the CdC.” CdC chocolate Knigge: So man gives away chocolate right women love herb, men fruity delight doubled when you share it.

That makes one of the most popular gifts chocolate: according to the CdC design study * give 96 percent of the population of confectionery products. But what etiquette rules actually apply this indulgence gift? It is important to think about age and gender of the recipient. While women of creations with Mediterranean herbs such as Sage or lavender, men are rather weak in fruity oranges or blueberries. Young and exotic, mature and classic at the same time the experimentation decreases slightly with age. Chocolate’s friends to the thirty love of new releases surprise, favour that over fifty years the tried and tested classics especially dark varieties, but also chocolates and marzipan.

The question remains: How can I tell if a high-quality product? A tip: homogeneous color and smooth texture of chocolate are important. Breaking the table, creates a smooth break line, which features fine products. Testing is permitted: in each Retailers can try the chocolate fan boards & co. also advance. So chocolate tastes long good chocolate should be kept generally dry and dark as possible. Definitely not, she should be stored in the refrigerator. The optimum temperature is between 14 and 18 C. So she accepts no foreign odors and the aroma is long maintained, chocolate should be kept always airtight, E.g. wrapped in aluminum foil. Chocolate ala carte another tip of the confectionery experts: who would like to provide for a bit of variety on the menu, can surprise his loved ones with a chocolate menu. For the recipes suggest cooking experts on the use of high-quality noble cocoa chocolate with a cocoa content between 55 and 70 percent. Premium chocolatiers particularly appreciate this fine varieties and refine their taste through careful roasting and careful Conchierung. The beneficial effects of chocolate on soul and body with light and healthy supplements such as colorful salads and crusty baguette is wonderful enjoy.