Though the label sounds catchy and interesting, it can potentially give you a lot of calories.
Though your intention is to have healthy organic food products, but it might not be good for you. To speak simply about this product is it is just chips after all no matter in what way it is presented.
It has become an obsession trend these days for people regarding the hundred calorie calorie serving size.
This energy drink is consumed to restore and replenish your body after that heavy workout in the morning.
My Healthy Green FamilySustainable, natural living.Raising Pigs for Free: How to Scavenge Food For Your Pigs!
My husband and I have been raising our own animals for meat, dairy, eggs and honey for the last few years. We had a secure location for them, a nice, small barn, and… three bags of organic feed.
I like the idea of raising your own meat, and also foraging for it so you reduce garbage for others, etc.
When I taught school in the Los Angeles area one of the teachers had a mini-farm so the kids could see animals up close and take care of them. If you give them dry feed you will notice a lot comes out the rear end unused- what waste of money eh? I am a home-cooking, organically-growing, chicken-hatching, eco-friendly, clay-throwing, goat-milking, line-drying mom of three. Please do not reproduce whole posts (for example, tutorials) from my site without permission.
New York NYC Crime Bronx Brooklyn Manhattan Queens Education Weather Obituaries Sports Yankees Mets Giants Jets Knicks Nets Rangers Islanders Football Basketball Baseball Hockey Soccer College High School The Score More Sports News Crime U.S. Follow Us Facebook Twitter Instagram Pinterest YouTube Subscribe Follow UsNewsletter App Subscriptions Subscribe Get Our Newsletter A daily blend of the most need-to-know Daily News stories, delivered right to your inbox. They're convenient, portable and come in cool flavor combos like apple-peach-passionfruit and pumpkin-banana. Smaller brands like Plum Organics, GoGo Squeez and Smashies, as well as big companies like Gerber, market the purees as a convenient baby food or snack for kids on the go.
Many tout themselves as organic, 100% fruit and with no added sugars a€” and while that may be true, they're not quite as deserving of their health halo as they seem, says Mark S. Unless you're vigilant about rinsing and brushing afterward, that sugar can linger on your child's teeth and contribute to tooth decay, Wolff says. Adults who are tempted by their kids' snacks and an easy serving of fruit should know that the same thing can happen to their teeth, Wolff said. And while it's hard to think of more fruits and vegetables as a bad thing, this isn't exactly diet fare. That said, a little fast fruit now and then isn't a disaster, especially when compared with all the highly processed kids' snacks on the market. But have you ever listened to someone wax rhapsodic about the delights of whole grains and thought to yourself, meh?
The thing is, I'd always been secretly envious of people who love plain, undressed whole grains, all on their lonesome (I'm looking at you! Virtually every folklore tradition tells of some sort of terrifying creature that creeps about, sucking the life force out of small children.
Corn, rye, and wheat are what we refer to as "naked" grains, meaning that they're made up of 100% edible parts right from the stalk. In order for a grain to be labeled whole, it must retain 100% of its bran, germ, and endosperm.
Your typical white flour is made from wheat grains that have had the germ and bran removed—it's all endosperm up in that white bread and "regular" pasta, not to mention your white rice and pretty much any grain or grain-based product that isn't explicitly marked with the words "whole grain." That seven-grain bread does indeed contain seven grains, but unless it's seven-whole grain bread, you're still only getting the endosperm—still lots of flavor variety, but not the same nutritional profile. You may be surprised by how few grains actually contain gluten—just wheat, barley, and rye. Let me tell you a story about two friends, named Glutenin and Gliadin (they're not from here, okay?). One day, they were rudely awakened from their slumber, swept off their feet by a tidal wave of water. Because whole grains are susceptible to rancidity, there are some worthwhile measures to take when selecting and storing them. Whole grains can be incorporated into your baking projects, fermented into home-brewed alcohol, popped or puffed into snack food, rolled into flakes for breakfast cereal, and oh-so-much more.
Though many recipes will direct you to rinse grains, the vast majority of commercially available whole grains won't actually need it. We've pulled together the most commonly available whole grains and divided the descriptions by gluten content for clarity.
Remarkably tiny and just slightly crunchy, amaranth* has a similar mouthfeel to tobiko (the minuscule fish roe you'll sometimes find on sushi rolls). Confession: I've never been a big fan of whole buckwheat (often labeled as "buckwheat groats"). If you go the whole-groat route, just be careful to coat them in egg, oil, or butter and toast them in a pan before adding your water—otherwise, you'll wind up with a pot of swollen mush. Of course, there's a different type of corn out there for each of those preparations, fresh sweet corn being the sweetest. It's worth noting that I had a hard time getting my hands on Job's Tears until I learned that it's available in most Asian groceries, somewhat misleadingly labeled as pearl barley.
And hey, if the whole grain still isn't to your liking, millet flour can also make a great gluten-free substitute for baked goods, like zucchini bread and pastry crusts. Most quinoa is packaged as red, black, or white, and while there are subtle distinctions between the three (red holds its shape a bit better, while black is slightly nuttier and sweeter) you can use them interchangeably.
You can also cook it up whole—the pearls look almost exactly like Israeli couscous and take on a pronounced roasty flavor if you toast them in the pan a bit beforehand.
If you thought amaranth was tiny, wait until you meet teff, the wee-ist grain in all the land.
Chewy, nutty, and slightly herbal, long grain wild rice is one of the most distinctive grains out there.
Unless you've been gluten-free your entire life, chances are you've had barley in one form or another—if not in salads, pilafs, soups, stews, or breads, then beer or whiskey. Most of the barley that's commercially available is light in color and labeled "pearled," meaning that it's had both its hull and bran removed, and often the germ, too.
Imagine a grain with the chewiness of barley or wheatberries and the flavor of rye bread—earthy, slightly sweet, but far more mild than buckwheat—and you've got rye.
Farro: Faster cooking than durum wheatberries, farro has a yielding but substantial texture and mild, pasta-like flavor.
Spelt: Though very similar to durum wheatberries, spelt has a more fibrous bite and toasted flavor. Couscous: Coarsely ground semolina wheat, which is traditionally rubbed with wet hands to form small granules. About the author: Niki Achitoff-Gray is the associate editor of Serious Eats and a recent graduate of the Institute of Culinary Education.
Niki is the Features Editor at Serious Eats and a graduate of the Institute of Culinary Education. Nutmeg (Myristica Fragans) is the inner kernel of the fruit from an Evergreen Tree native to Moluccas, or the Spice Islands. Nutmeg should be added toward the end of the cooking process because its flavor diminishes when heated. People often are mistaken and estimate too much about products that contain whole grain or when they say it is gluten free or they usually don’t think about the negative effect that ingredients like flax seeds can cause.
Though some people consider that organic food is wholesome yet the toaster pastries are toaster pastries after all and they are nothing less than a junk food. Added to this is it is made of corn which is again full of starch which is a junk food again. Though it is commendable that the serving portion is controlled, yet at the end of the day it is still junk and only the company benefits from this and not the people who eat them.
It does nothing to your body except give it some more calories, with the sugar in it which you have tried so hard burning.
The next time you shop for food products, check the ingredient list and not be carried by the label or the packaging. We run network of high quality 50+ high niche websites with millions of regular visitors, Please connect with us. In our area, the hog feed that is available, even the organic feed, is chock full of corn (pig junk food), and soy (cheap protein).
Don’t go to the big box stores, unless you know someone who can pull some strings for you. If you are so lucky as to have a cheese-making business nearby, ask them for their leftover whey. They are messy eaters, and they tend to get their bedding full of potato peelings and banana peels.


We had the butcher package up the ground pork, roasts and chops, and the rest they gave us back fresh, uncured, unsmoked, to do ourselves. Knowing that we raised our own pigs for our own meat in a humane, healthy environment, was worth it.
I am tempted to try this, we have 6 acres, and pigs have been on my mind, I nervous about the post-butchering aspect of it, but I am going to look for a local butcher who can process for us, and look for piglets.
I know there are some heritage varieties (Large Blacks, Gloucestershire Old Spots, etc) that are reputably very good grazers and don’t tear up the land as much as many breeds do. I'm happy to share my efforts and pictures if you just choose ONE picture to link back to the post along with one or two paragraphs which would invite the reader to follow the link to my post. The pouches are beloved by parents, but not by dentists, who say they too easily expose kids' teeth to excess sugar. But those squeezable fruit purees that have become such a popular snack in recent years can have some not-so-sweet effects on kidsa€™ a€” and even adults' a€” teeth, experts warn. They come in a pouch with a resealable screw-off top that kids can squeeze and slurp, no spoon (or refrigerator) necessary. Gerber Graduates Grabbers Squeezable Fruit Banana Blueberry, for example, contains 20 grams of sugar.
And if you think about it properly—by which I mean with a few debatable leaps of logic and some generous omissions—grains are also basically responsible for all the best things: beer, adorable pets, beds, cheesy popcorn, and, yes, internet. What even qualifies as a grain, when is it whole, what's the deal with gluten, and, most importantly, what do you actually do with them??
In other words, hyper-concentrated packages of all the nutrients and energy it will need to turn into a self-sufficient plant.
But most of the grains we eat—and there are thousands out there we can't even digest—are also encased in an inedible hull.
That rule applies no matter how the grain is packaged—a whole grain flour contains the same proportions as the whole seed. Sure, you may prefer those pastas and breads to their whole wheat counterparts, but flavor and aesthetics have less to do with it than you may think. Then again, those three grains are the ones you'll most commonly find in breads and pastas, and with good reason. In a lot of ways they were pretty similar—they both grew up in the town of Endosperm, two proteins in a land of starches. In the real world, gluten is a network of proteins that is developed when flour and water are combined and kneaded into dough. If they're packaged, check for expiration dates and adhere to them; if they're in a bulk bin, take a big whiff and steer clear if you detect a rank or musty odor. The Absorption Method: This is the most straightforward technique—just cover your grains with a measured amount of liquid (according to package instructions), bring it to a boil, and then cover the pot, reduce the heat, and simmer away until all the liquid has been absorbed and the grains are tender, adding additional liquid if necessary.
The Pilaf Method: Briefly cooking grains over medium heat before adding liquid to the pot—traditionally in a small amount of oil or butter—will coax out its natural nuttiness, giving off a warm, toasty aroma. The Rapid Boil (Pasta) Method: You can also make grains just like you would pasta, by pouring them into a pot of salted, boiling water and cooking them until tender.
But if you want to do it anyway, just make sure to rinse immediately before cooking—otherwise you run the risk of moldy or sprouted groats. Even different batches of the same grain can vary in the amount of liquid and time they'll need to finish. Chilled grains make a great base for tossed salads—some chopped vegetables, mayhaps a sprinkle of cheese, and a drizzle of vinaigrette and you've got a surprisingly well-balanced meal. Now that you're basically an expert in whole grains in general, I say we dive on into the specifics. And if you've ever shucked corn on the cob, you have a good sense of what it smells like—as soon as they hit the pan, the seeds release an intensely grassy aroma that translates to a slightly nutty, herbal flavor reminiscent of hay. Between its slightly grainy texture and pronounced earthiness, I have trouble enjoying it on its own, or even in dishes like kasha varnishkes that, I should note, are beloved by many. As for your dry varieties, it's really just a matter of processing—grind dry yellow or white corn into bits, and you have the makings of creamy grits; grind it finer and you have quick corn grits. It's used to make tea and alcohol, and used with other herbs in traditional Chinese medicine.
But a quick visual comparison will reassure you of the difference—coix seed is larger and rounder, with a wider groove running along the center. Like the rolled oats with which you're probably most familiar—whole groats that have been steamed and flattened for oatmeal—they taste very, bear with me now, oaty. These days it's undoubtedly the trendiest of the so-called ancient grains (though if you want to get extra nerdy, quinoa, amaranth, and buckwheat don't technically belong to the grain family). I like my quinoa in a chilled salad like this one, this one, or really anything featuring bright, bold flavors—a squeeze of citrus, some tart tomatoes, a sprinkle of tangy feta, maybe a dash of fresh herbs—but in colder months, it makes a nice base for a hot meal of chicken and some bitter greens, mushrooms, and a fried egg. There are over 40,000 varieties of rice out there, which tends to limit one's ability to make grand generalizations. Just be prepared for a long cook—even after the recommended 50 minutes, I find them on the tough end of chewy. It's not technically a rice, nor is it particularly wild these days—domestically, most of it is cultivated in paddy fields in Minnesota and California, though it does grow naturally in a number of rivers and lakes across the Americas.
Cooked whole, it has a meaty chewiness that lends itself well to bulking up any dish it's added to. While even pearled barley still retains substantial nutrients and cooks up faster and slightly more tender, if you're looking for the most robust option, seek out hulled barley, instead. It pairs well with tangy acids (think the sauerkraut in your Rueben) and sweeter flavors—in the wintertime, it would make a nice, hearty dish with root vegetables like parsnips, turnips, sweet potatoes, or even beets. Try it in a salad with lentils and roasted vegetables or mixed up with radicchio, prosciutto, and oranges.
It's the primary ingredient in traditional taboulleh and kibbe; alternatively, use it as a substitute for couscous or incorporate it into stuffings (it pairs nicely with lamb in this stuffed squash recipe), soups, or other grain-based dishes. Light, fluffy, and extremely versatile, couscous goes well with almost anything—pair it with crispy pancetta and butternut squash, seared scallops, fresh salad ingredients, or flavorful meats like lamb. This yogurt is nothing but a waste food as it literally adds more sugar content to your body which you are already striving so hard to reduce. We soon discovered that it was going to be impossible to find these products locally, and so if we were going to eat it, we would have to produce it ourselves.
If you have an area you want cleared, as long as it is properly fenced, they will clear it for you and you won’t have to buy much food for them.
Pigs drink up whey like I would (like to) drink chocolate, and they benefit from the protein in it.
We spent the better part of 2 weeks curing 4 hams and 35 lb of bacon, then smoking it all on the BBQ.
I am sure you couldn’t do that today because of both cafeteria food rules, and zoning.
I really love this, it will be helpful for me to raise my pigs, thanks for providing this healthy diet tips for them. Enter the human, harvesting and culling those tiny lives for its own survival, in an endless cycle of parasitic glory. This is where you'll find all the good stuff—the disease-preventing, metabolism-boosting, blood-sugar-stabilizing, cholesterol-lowering antioxidants, fibers, vitamins, minerals, essential fatty acids, and the like.
Some are more easily removed than others; in certain cases, as with barley, it's exceedingly difficult to hull the grain without removing some or all of the bran and germ. There's one main exception to this rule; because barley is extremely high in protein and other nutrients throughout even its endosperm, many consider it a whole grain even when it may not technically qualify. Light, heat, and air are the sworn enemies of cooking oils, and the same goes for the oils in whole grains. And, at the time of this particular tale, they'd both been happily taking a rather prolonged nap in a bed of powdery flour. If you're gluten-intolerant or cooking for someone who is, know this: glutinous is not the same as glutenous.
And once you've gotten them home, you'll want to refrigerate or freeze your grains immediately.
So while package directions may be a good starting point for a liquid-to-grain ratio, they're not exactly what I'd call foolproof. This works best for your firmer, chewier grains like barley, wheatberries, and sorghum—just strain them when they've reached your desired tenderness.
Soaking a grain overnight, on the other hand, can help reduce the stovetop time for slow-cooking grains like spelt or barley and, according to some, produce more evenly cooked results. Otherwise, if you have a microwave, you can reheat grains in a bowl, covered with a paper towel.
On its own, that distinctive flavor can be a little overwhelming, but a touch of salt, lemon juice, and olive oil can work magic. But if you're like me and find yourself avoiding buckwheat, consider giving it another shot in more, shall we say, "diffused" environments.
We eat it off the cob, dried into hominy, ground and cooked into porridges like polenta or grits, popped and puffed into snacks, and processed into cornmeal for breads, muffins, chips, and tortillas. It can be cooked just like rice until plump and tender; it has a starchy texture and sweet, corn-like flavor that lends itself well to soups or stews.


Just make sure you're buying the dried seed and not a puffed variety (just give 'em a squeeze if you're unsure).
For starters, it practically quadruples in volume when cooked, which means you're getting a whole lot of bang for not much buck. And like the longer-cooking steel-cut, or Irish, oats, they still have their fibrous bran attached. It cooks quickly, takes on flavors easily, and gets a lot of attention for its "supergrain" status—meaning that it has more essential amino acids than most of its cousins (though, if you want to get extra, extra nerdy, so do amaranth and teff!). We also love it with shrimp and chickpeas or baked into sweet cakes studded with plums; at the end of the day, it's hard to go wrong with quinoa.
It's easiest to talk about rice in terms of length rather than flavor, with most short and medium grain varieties having the highest levels of amylopectin. Mainly because you can pop the dry kernels into the cutest bowl of tiny "popcorn" imaginable. If you've ever had injara, you might expect teff to be similarly sour, but it's actually quite mild and just faintly sweet.
Warm or chilled, it's usually combined with autumnal ingredients like dried cranberries and toasted nuts, roasted root vegetables, or squash, but you can also incorporate it into soups for some extra texture or combine it with "true" rice in a pilaf.
Though cooking them takes some patience, the results are well worth it—they have a great wheaty flavor and a satisfying crunch that feels substantial and cozy, even when served room temperature. Use it like farro or consider using the nutty flour for baking—perhaps a cinnamon-apple sour cream cake with spelt? The fruit is split open to reveal the seed, Nutmeg, which is wrapped in a bright red lacy covering called Mace. We raised our pigs on stale certified organic bread, and all the vegetable trimmings they could eat, provided from a local produce store. We have connections with a small grocery store with a large produce section, and they gave us bags and bags of vegetable trimmings and fruit that was no longer sellable. Again, whey is a by-product and companies like to give it away rather than pay to dispose of it.
Many people makes use of growth hormones to raise their pigs, I think they should be raised without antibiotics, and only medicated and supplemented when required for their health. Mass-produced grain products are often refined primarily to extend shelf-life and allow for non-refrigerated storage. It's what keeps doughs from falling into a puddly batter-like mass and it gives breads their structure, helps them rise, and delivers that chew factor. Pack 'em up in a zipper-top bag or tightly sealed container, mark the date of purchase, and keep them in a cool, dark place. There are three common ways to tackle grains; the method you choose will largely have to do with the grain you're using and the texture or flavor you're looking for. If you're making a pilaf-style main or side, you can also start off by sauteing aromatics like onion, garlic, or spices. Or go the stovetop route—add the grains and a splash of water to a pot and steam them, covered, over medium-low heat until they're soft and warm.
Amaranth makes a great chilled taboulleh-style salad, but can also play nice with earthier warm ingredients like mushrooms or nutty cheeses. Yeast-risen crepe-like buckwheat galettes and heftier buckwheat pancakes have a sour note that pairs well with sweet jams and syrups, or even savory items like smoked salmon. And that's not even counting the booze, animal feed, and industrial uses that make it one of the world's largest crops. It's also extremely mild, which sounds disappointing but actually winds up working in its favor, since it has a shape and texture similar to couscous when—and here's the rub—it's properly cooked. But they'll also deliver a more robustly chewy texture that makes them a nice change of pace as a breakfast cereal, sweet crumbly casserole, baked into cookies, or even combined with savory ingredients as a risotto-style side. They're your best candidate for rice pudding, risotto, sticky rice, and other glutinous preparations. It's a versatile gluten-free flour and so long as you use enough liquid—water, stock, even a splash of milk or cream—the whole grains make a remarkably smooth polenta-like dish that can be eaten as-is, perhaps with some butter and a sprinkle of cheese or even sweetened with honey or agave. With a slightly malty character (hence beer) and a mild nutty sweetness, it's pretty palatable, even served pilaf-style with minimal seasoning. And, of course, you can't talk rye without giving a nod to the dark, hearty eponymous loaf.
You'll find several varieties on shelves these days, from the more widely available durum wheatberry to ancient species like farro, spelt, and emmer. The problem was, I couldn’t find organic pork locally, and if I could, we would be paying a horrific price for it.
The more times the hands descended, the harder they clung, stretching their tiny little protein arms longer and longer. Striking the right level of gluten development is key to fresh pastas, pizza crusts, and most baked goods—though of course there are gluten-free adaptations that substitute that protein network with stabilizers like xanthan or guar gums, and even eggs.
Add your grains and stir them regularly for two or three minutes before pouring in a measured amount of liquid. But if you're really unsure, you can cut a grain in half: If there's still a white, opaque center, it's not fully cooked (though it's certainly still edible, if that's how you prefer it); if it's the same color throughout, you're definitely good to go! In many South American and South Asian cuisines, it's often cooked with additional water (up to 6 cups for a single cup of grain!) to make a glutinous breakfast porridge, or dry-popped and seasoned with either honey or savory spices as a snack or crunchy garnish.
And it's hard not to fall for Japanese soba noodles, served chilled with a salty-sweet dipping sauce, or hot in a flavorful broth.
It's not that cooking millet is terribly difficult, mind you, it just takes some getting used to. Long grain rice, like basmati, jasmine, or Carolina, is usually higher in amylose—amylopectin's counterpart—and stays fluffy after cooking.
And, like polenta, you can spread it on a sheet tray to cool and then slice it for grilling or frying.
There are also semi-processed varieties like bulgur, which has been parboiled and roughly crushed for a faster cooking time and finer texture. Phone around, talk to the local bakeries, and see if you can find one who will give you stale bread. We were happy to say that up until the very last moment, where they were killed humanely and efficiently by a local butcher, they were in our hands and well taken care of.
Where can I find an Amish auction?-An outline of the different types of Amish auctions, such as mud sales, school auctions, benefit…Amish Online Encyclopedia-Diversity Who are the Andy Weaver Amish?-The Andy Weaver Amish are an affiliation found primarily in Holmes County in Ohio. And if they passed another friend—for they were shocked to find themselves surrounded by millions of their ilk—they reached out another hand and grabbed hold, until all were united in a collective embrace. But "glutinous" actually describes an entirely different component of the grain—namely its level of amylopectin, a water-soluble component of starch. Once it reaches a boil, reduce the heat to low, cover the pot, and simmer the grains until the liquid's absorbed and the grains are tender, adding additional water if necessary.
Think about how much it grows—it's a thirsty, thirsty bastard of a grain, and if you deprive it of liquid, it will punish you with a gritty, dry, pasty pot of blah.
At $24 a bag for organic hog feed, we learned pretty quickly that we would have to come up with a better solution for food. Hog feed also generally contains vitamins and minerals, which may or may not be sourced naturally or GMO-free. Occasionally I drop off a dozen eggs for the teacher who lets me in, but that trade is worth it! And though they soon met their demise in the fiery pit of Oven, their story of triumph and perseverance lived on, passed from generation to generation. When it's released during cooking, amylopectin can produce a creamy, gelatinous sauce (think risotto).
Hydrate it properly, though, and you'll find yourself with a bowl of fluffy grains—the texture is like a cross between mashed potatoes and pasta—to dress with whatever sauce or seasonings you fancy.
Nutmeg is a wonderful spice and Ground Nutmeg is much easier to use when cooking than its whole counterpart. We found a bakery that produces certified organic sourdough bread, and that would give us their extra.
The schools in our area have to bag it up and put it in the trash otherwise, which costs more to dispose of, so they are usually very willing to give it away. Grains like amaranth and short-grain rice make great porridges and soup fillers, especially when they're immersed in more liquid than they're able to absorb—otherwise they'll come out quite gluey (think sticky rice). So we knew that, at least this time, our pigs would be relying on twice-daily feedings of good, quality food.
I honestly can’t think of any mammal that would enjoy eating dry food its entire life.
The benefit of having a local butcher do the processing was that the meat was inspected and so was legal to sell. Turns out that book was a majorly abridged edition and once I learned just how many grains are out there and just how versatile they can be, it also started telling a completely different story.



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