Green tea is a delicious drink for every occasion.
Drinking green tea, iced or hot, may help reduce your risk of heart disease and cancer and give your immune system a boost. Green Tea contains the highest concentration of antioxidant called polyphenols that helps prevent widespread cell damage by combating free radicals.
Green tea serves as a fitness drink for athletes, an ideal form of nutrition for elderly people and children if your children do not eat or drink a lot of caffeine from other sources (only a little chocolate, cocoa and cola). Owing to its unusual taste, green tea drinks should be sweetened for children.
Green tea recipe is not only healthy but mighty delicious as well. They can be used as garnishes, dried, or infused. The trick? Brew your tea leaves that you use for any green tea recipes in a different way than when prepared for drinking.
Making A Cup f Green Tea
The best water temperature for making green tea is between 79 and 85 degrees celcius. In order to make the best green tea it is recommended that you let the water just reach boiling point and then cool it down to the perfect green tea temperature mentioned above.
The ideal brewing time for green tea is not long at all. In fact, in general between 30 and 60 seconds is usually ideal.
In order to make the best green tea I would also suggest that you pour the green tea over a tea strainer even though high quality green tea loose leaves will usually sink to the bottom of your tea cup.Of course, it is easier preparing green tea by using green tea bags, however, the same water temperature requirements apply. It is always important to make your green tea cooler than hot but warmer than tepid temperature.
Producing the perfect cup of green tea is a tricky process. If not handled properly, those same polyphenols that provide health benefits can ruin the flavour, making the tea taste “gassy.” It’s particularly important not to over brew. While it’s best to follow the manufacturer’s instructions for each variety of green tea, here are some general instructions:
Use one tea bag for one cup (2-3 teaspoons)
Bring the kettle to the boil (cold water)
Allow boiled water to stand for 3 minutes
Pour the water over the tea bag (or tea) and allow 3 minutes to steep. If you are using a tea bag, remove it after about 30 seconds. The longer you leave it in, the strong it will be.
Allow 3 more minutes for the tea to cool.
Ingredients For Green Tea
Some ingredients that can be added when you make your green tea include honey, spearmint, sliced ginger and lemon. When using honey add just one teaspoon for every cup of green tea, brew the tea, allow it to cool and then pour over ice cubes. It’s also very easy to make a delicious chai green tea by simply steeping green tea in hot vanilla soy milk and then adding a dash of ginger, allspice, cinnamon and black pepper on top.
In Japan, the tradition of having green tea with sweets goes as far back as green tea does.
Green tea recipes
Iced Green Tea
Pour one cup of boiling water over two tea bags, let steep for 3 to 5 minutes (5 to 10 minutes or longer for the Decaf Green Tea with Ginseng or Ginkgo & Decaf Green Tea). For stronger flavor, steep longer, or use more tea bags. Remove and squeeze out tea bags. Add ice and enjoy. Make a larger quantity using more tea bags and water, and refrigerate the rest to drink throughout the day.
Use any Triple Leaf Green or Decaf Green Teas in recipes calling for green tea. You can experiment and see which one you like the best. Green tea, is cooling, refreshing, and palate cleansing. It is wonderful with any food recipes.
Green Tea Recipe for Children
You can use 5 ml of honey, adding the pith from 3 cm of vanilla pod and two crushed cloves to make a delicious vanilla tea. Or, you can serve cherry tea by adding frozen cubes of cherry juice and small pieces of cherry. Green tea can also be accompanied by orange juice or apricot juice.
Mint Green Tea
1 liter water
15 ml Gunpowder green tea
2 fresh mint twigs or 10 ml dried mint leaves
25 ml brown sugar
Making Mint Green Tea :
Bring one-third of the water to a boil in a pan. Pour it over the green tea leaves in the pot, allow it to steep for 90 seconds, then pour the first brew away.
Let the second brew steep for 5 minutes, then sieve the green tea. Put the mint and the sugar in a cup and add the remaining hot water. Let it steep for 3 minutes, then pour it through a sieve.
Mix the mint tea and green tea. To improve the taste, you can place fresh mint leaves in a cup.
You can also add few small leaves of lemon balm to the green tea. This gives the drink a tangy taste of lemon, particularly refreshing on hot days.
Around 90 percent of Americans consume caffeine in one form or another every single day. More than half of all American adults consume more than 300 milligrams (mg) of caffeine every day, making it America’s most popular drug by far. The caffeine comes in from things like coffee, tea, cola, chocolate, etc.
Have you ever wondered what it is that makes caffeine so popular? What does this drug do that causes its use to be so widespread? In this article, you will learn all about caffeine.
What Is Caffeine?
Caffeine is a drug that is naturally produced in the leaves and seeds of many plants. It’s also produced artificially and added to certain foods. It’s part of the same group of drugs sometimes used to treat asthma.
Caffeine is defined as a drug because it stimulates the central nervous system, causing increased heart rate and alertness. Most people who are sensitive to caffeine experience a temporary increase in energy and elevation in mood.
Caffeine is an addictive drug. Among its many actions, it operates using the same mechanisms that amphetamines, cocaine, and heroin use to stimulate the brain. On a spectrum, caffeine’s effects are more mild than amphetamines, cocaine and heroin, but it is manipulating the same channels, and that is one of the things that gives caffeine its addictive qualities. If you feel like you cannot function without it and must consume it every day, then you are addicted to caffeine.
Products containing caffeine
Caffeine is in tea leaves, coffee beans, chocolate, many soft drinks, pain relievers, and other over-the-counter pills. In its natural form, caffeine tastes very bitter. But most caffeinated drinks have gone through enough processing to camouflage the bitter taste. Most teens get the majority of their caffeine intake through soft drinks, which can also have added sugar and artificial flavors.
Effects of caffeine
Caffeine is a central nervous system stimulant. In moderate doses, caffeine can:
reduce fine motor coordination
cause headaches, nervousness and dizziness
In massive doses, caffeine is lethal. A fatal dose of caffeine has been calculated to be more than 10 grams (about 170 mg/kg body weight) – this is the same as drinking 80 to 100 cups of coffee in rapid succession – not an easy thing to do.
Caffeine enters the bloodstream through the stomach and small intestine and can have its effects as soon as 15 minutes after it is consumed. Once in the body, caffeine will stay around for hours: it takes about 6 hours for one half of the caffeine to be eliminated.
Caffeine belongs to the xanthine chemical group. Adenosine is a naturally occurring xanthine in the brain that is used as a neurotransmitter at some synapses. One effect of caffeine is to interfere with adenosine at multiple sites in the brain including the reticular formation. Caffeine also acts at other sites in the body to increase heart rate, constrict blood vessels, relax air passages to improve breathing and allow some muscles to contract more easily.
Caffeine increases heartbeat, respiration, basal metabolic rate, gastroenteric reflexes, and the production of stomach acid and urine; and it relaxes smooth muscles, notably the bronchial muscle. All of these changes vary considerably among people and may depend upon the individual’s sensitivity to this drug, his/her metabolism, or upon whether the consumer habitually uses or rarely uses caffeine. How long caffeine’s effects last is influenced by the person’s hormonal status, whether he/she smokes or takes medications, or has a disease that impairs liver functioning.
Caffeine may cause withdrawal symptoms for those who abruptly stop consuming it. These include severe headaches, muscle aches, temporary depression, and irritability.
Caffeine sensitivity refers to the amount of caffeine that will produce an effect in someone. This amount varies from person to person. On average, the smaller the person, the less caffeine necessary to produce side effects. However, caffeine sensitivity is most affected by the amount of daily caffeine use. People who regularly drink beverages containing caffeine soon develop a reduced sensitivity to caffeine. This means they require higher doses of caffeine to achieve the same effects as someone who doesn’t drink caffeinated drinks every day. In short, the more caffeine you take in, the more caffeine you’ll need to feel the same effects.
Caffeine has health risks for certain users. Small children are more sensitive to caffeine because they have not been exposed to it as much as older children or adults. Pregnant women or nursing mothers should consider decreasing their caffeine intake, although in small or moderate amounts there is no evidence that it causes a problem for the baby. Caffeine can aggravate heart problems or nervous disorders, and some teens may not be aware that they’re at risk.
Although the effects of caffeine vary from one person to the next, doctors recommend that people should consume no more than about 100 milligrams (mg) of caffeine daily. That might sound like a lot, but one espresso contains about 100 milligrams of caffeine!
For most people, the amount of caffeine in two to four cups of coffee a day is not harmful. However, too much caffeine can make you restless, anxious and irritable. It may also keep you from sleeping well and cause headaches, abnormal heart rhythms or other problems. If you stop using caffeine, you could get withdrawal symptoms.
Some people are more sensitive to the effects of caffeine than others. They should limit their use of caffeine. So should pregnant and nursing women. Certain drugs and supplements may interact with caffeine. If you have questions about whether caffeine is safe for you, talk with your health care provider.
Cutting Back Caffeine
If you’re taking in too much caffeine, you may want to cut back. Kicking the caffeine habit is never easy, and the best way is to cut back slowly. Otherwise you could get headaches and feel achy, depressed, or lousy.
Try cutting your intake by substituting noncaffeinated drinks for caffeinated sodas and coffee. Examples include water, caffeine-free sodas, and caffeine-free teas. Keep track of how many caffeinated drinks you have each day, and substitute one drink per week with a caffeine-free alternative until you’ve gotten below the 100-milligram mark.
As you cut back on the amount of caffeine you consume, you may find yourself feeling tired. Your best bet is to hit the sack, not the sodas: It’s just your body’s way of telling you it needs more rest. Your energy levels will return to normal in a few days.
A cup of fresh cocoa helps to improve brain function among older people, as some of recent studies claim.
In a rapidly changing and aging world more and more people suffer from age-related decline of intelligence or dementia.
Scientists are looking for more new methods to combat it, because this illness dramatically reduces the quality of life of the patient and often leads to the necessity of reconsidering the ways of living of all family members.
Flavonoids and antioxidants that are found in cocoa beans may be good sources of medicine in this situation.
Ian MacDonald, the scientist from Nottingham, United Kingdom, describes an experiment in which young women were drinking a cup of cocoa before performing complex tasks and performed them under control of a magnetic resonance imaging procedure.
The device showed a significant acceleration of cerebral blood flow in the group.
The next step was to study the impact of cocoa on the brains of people who have initially reduced cerebral blood flow.
According to the researchers, the benefits that cocoa brings were discovered during the investigation of health of the tribes of South America who drink this beverage in very large quantities.
However, the problem lies in the fact that cocoa powder which is delivered to the shops is poor with flavonoids. They are artificially extracted from raw materials, as flavonoids give this drink a bitter taste.
The researchers also fear that patients will “look” the same substance in chocolate that will lead to problems with obesity. Chocolate is food for pleasure and it will never improve health as opposed to cocoa in anticipation of bright future, scientists say.
One of the most popular beverages worldwide is coffee. It comes from the berries of the coffea bush, which have been processed, dried, roasted, ground, and brewed. In its powder form, it may be prepared and presented in many ways. Its strong rich smell is hard enough to resist, and whether it is served hot or cold, it always arouses a stimulating effect on the drinker, due mainly to its caffeine content. Some of the more popular coffee preparations are the following:
Café latte is an Italian preparation for coffee and milk; it is prepared on a one to one ratio and uses strong bold coffee with scalded milk. Café mocha is hot coffee and hot cocoa with whipped cream and a little grated chocolate. Capuccino, on the other hand, is one-third espresso, one-third hot milk, and one-third steamed milk foam. Traditionally served on a porcelain cup, the heat retention qualities of the cup as well as the foam help to keep the coffee stay hotter longer.
The Cortado Condensada is espresso (concentrated coffee) with a small amount of warm condensed milk, usually served in a special glass with a metal ring base and a metal ring handle and drunk in the afternoon, while the Leche y Leche is espresso with condensed milk and cream topping. Espresso con Panna is espresso topped with whipped cream. Café Bombon is espresso with sweetened condensed milk that has been allowed to sink to the bottom thereby creating two bands of contrasting colors. The Macchiato is espresso with a dash of foamed milk and a sprinkling of cocoa on top.
Café Americano refers to the simple preparation of hot water added to espresso. Long Black, on the other hand, is espresso added to hot water. Red Eye is drip coffee with one shot of espresso while Black Eye is drip coffee with two shots of espresso. Guillermo, on the other hand, is one or two shots of espresso with slices of lime.
Carajillo is espresso with a shot of brandy while liqueur coffee is a coffee brew with a shot of liqueur served in demi-tasse cups. Café Flambe is sugar that has been set on fire with cognac and poured into strong coffee. Café Royal is strong coffee that has been sweetened to taste and served with a measure of brandy.
Frapuccino is a blend of ice beverage and a bottled coffee beverage while frappe is foam-covered iced coffee drink. Con Hielo is espresso with sugar and ice cubes while Iced Coffee is chilled espresso with milk and ice cream.
Flat White refers to the preparation of two-thirds creamy steamed milk poured over one-third espresso with little or no foam at all. Instant Coffee is brewed coffee that has been dried out or dehydrated into powder form. Viennese coffee is strong hot coffee with whipped double cream that is just beginning to thicken while Café Brulot is strong black coffee that has been poured with heated sugar, orange rind, lemon bits, cinnamon sticks, and cloves, and served in demi-tasse cups.
When topping coffee with whipped cream, be careful to slide the cream gently on so that the cream stays on top. Canapés and other small savouries like bread and cake may be served together with the coffee so that it may be thoroughly enjoyed.
Chocolate originated in Central and South America and was introduced to the western world in the 16th century by the Spanish explorers. It comes from the seeds of a cocoa plant called the Theobroma cacao tree, which means ‘food for the gods.’ The beans of the tree are fermented, dried, roasted, and processed into a paste called chocolate liquor, which has a rich color but bitter in taste. Combined with sugar, however, it yields a rich distinctive flavor that appeals to the sweet tooth, thereby making it one of life’s indulgent pleasures.
It is energy-giving since it is full of carbohydrates and likewise stimulating since it also contains caffeine and theobromine. Introduced in the market as a chocolate bar only in the 19th century, chocolate has always been used as a drink even during its earliest history. Even today when there are lots of varieties to choose from, the chocolate drink continues to hold its own.
First, there’s the ever-popular chocolate milk drink. Whether pre-mixed or home-made, it remains a big hit especially among schoolchildren. This sweetened, cocoa-flavored milk drink actually needs to be kept cool and refrigerated, which makes it all the more appealing to young kids and choco drinkers alike.
Most adults, however, prefer their chocolate drink to be hot. There’s a very nice warm feeling in the stomach when drinking no less than hot chocolate early in the morning, especially if it’s cold outside. Now coming in a variety of flavors, hot chocolate drinks are very popular all over the world. Some serve it frothy while some garnish it with whipped cream and candy canes. Some serve it with eggnog, chocolate chunks, toffee chunks, and marshmallows.
Some combine coffee and chocolate while some put in some spices with vanilla. Some are trying on new combinations that include chocolate and ginger or chocolate and tea. Some put in cloves, cinnamon, and nutmeg as ingredients while some experiment with chili. Some have cardamom spice and orange peel while some have tried coffee liquor and rum. And have you ever heard of ‘hot chocolate shot,’ ‘hot chocolate latte,’ and ‘hot chocolate martini’? In whatever way you mix and fix it, hot chocolate still is the perfect drink on a cold day.
Here’s how to make the most of chocolate for your chocolate drink, whether you take it hot or cold. For chocolate-flavored liquids, take the ratio of 1 to 1, that is, 4 ounces of chocolate for every 4 cups of liquid. Chop the chocolate into small cubes and allow it to melt slowly over low heat. To melt chocolate, heat it in a bowl suspended over but not in a pan of hot but not boiling water. Melt it slowly without stirring and it should just be lukewarm.
Chocolate will lose its glossy shine and delicious aroma if it is overheated. When done properly, the result will be a rich velvety smooth indulgence every chocolate lover will enjoy. Nonetheless if you prefer it, this mixture may be substituted with ¾ cup cocoa powder and ¼ cup sugar for every 4 ounces of chocolate. For cold chocolate mixtures, always remember that the mixture will thicken quite considerably as it cools.
Frozen drinks are very popular especially during the summer when it could get really hot. So if you are planning to put up your own frozen drinks business, the best time to prepare yourself and your company is winter, but best time to sell frozen drinks is summer, because people are more likely to buy your products to cool them and relieve them from hot feeling.
You can opt to get a franchise from well-known frozen drink companies or you could start your own by getting some help with companies that offer lower fees for the frozen drinks machine rental. The second option will usually cost less than the first and these companies offer different kinds of business packages that will suit your needs and budget.
You could search online to see companies offering frozen drinks business packages and compare their prices and the inclusions of these prices. This way, you will be able to get the best deal for your business. They also offer financing options so you will not have to worry about the payment terms.
Most frozen drinks business packages comes with all the things you will need to start your frozen drink business. You will get frozen drink makers and other things you will need. You will also get the accessories and assistance your business will need. Choose a company that will offer to give you full assistance because it can be helpful if you will encounter unexpected problems regarding your frozen drink business.
You can set up you frozen drink machines on the beach where lots of people usually hang out during summer. It would be better if you will offer a wide variety of flavors so customers could have many different choices. You can have fruity flavors that are refreshing, delicious, and healthy at the same time for the figure-conscious men and women. For kids, you could offer vanilla, mocha, or chocolate flavors.
To attract more potential customers, you should make your products more attractive by presenting them in a nice way. Use glasses that will catch customers’ attention like a frosted glass or one that is uniquely shaped. Some also use colored glasses in vibrant hues to complement the color of the frozen drink.
Make it look more refreshing by adding some ice cubes. Customers will definitely like seeing ice on their drinks during the summer season. Just make sure that you don’t put too much ice cubes on the glass as it can melt and mix with the drink and will affect the flavor and taste of the drink.
Summer drinks will not be complete without lemon slices either placed on the rim of the glass or inside the glass with the frozen drink. This will give the frozen drink a fresher look. And don’t forget the traditional umbrella that goes perfectly with the frozen drink and lemon slice.
You’ll be surprised to know how much profit frozen drink mixes could bring you. The amount of money you have invested for the frozen drink machine rental will return to you after just a short period of time. So go ahead with your plan and make the most out of the summer by putting up your own frozen drinks business.
Since olden times, mint has been enjoyed for its wonderful aroma, its healing power and its nice taste. Mint has also been said to help with asthma and other allergies. You can buy fresh mint leaves in the supermarket and you can add to teas and coffees or prepare tasty mint drinks .
Though the directions might seem longer than your usual cocktail recipe, don’t be put off: it’s actually a lot simpler than it looks.
Turkish Mint Drink Recipes
1 kg raw sugar
600 ml water
300 ml cider vinegar
1 cup fresh mint or spearmint
1 Bring the water to a boil, add the sugar, dissolve and then add the vinegar.
2 Bring to boil again and then simmer for at least 30 minutes.
3 Add the mint, remove from the heat immediately and cover pot with a firm fitting lid. Allow to cool.
4 When cool, transfer to dry bottles along with the mint leaves for storage.
5 Serve with water and ice in the desired proportions. Garnish with a few fresh mint or spearmint leaves.
Lime Mint Iced Tea Recipes
For those of us who love a cup of tea, there’s nothing better in a hot, sunny summer day than a glass of Iced tea. The good thing about it is that you can have any flavors of tea you like made into Iced tea in just a few steps. But there are also some special recipes for more refreshing drinks.
First, the ingredients for the Lime Mint iced tea (enough for 4 people):
– 1 quart boiled water
– 4 tea bags (regular)
– 1 3/4 cups fresh mint leaves
– 1/4 cup of sugar
– 1/4 cup of lime juice (preferably, freshly squeezed)
Once the water is boiled, mix the tea bags, mint leaves and sugar in it. Let it steep for 15 minutes and strain out the tea bags and mint leaves. Chill and then mix in the lime juice.
Serve in glasses with Ice.
Chocolate Mint Drink Recipes
This is a chocolate mint drink with milk, ice cream, malted milk powder, and mint flavoring.
1/2 cup chocolate malted milk powder
4 cups cold milk
1/4 teaspoon peppermint extract
1 teaspoon vanilla extract
1 pint chocolate or vanilla ice cream
In a pitcher, dissolve malted milk powder in about 1 cup of the milk; add remaining milk. Stir in salt, peppermint, and vanilla extract. Chill thoroughly. Pour into glasses and add a scoop of ice cream just before serving.
Serves 4 to 6.
Orange Mint Tea Recipes
Orange mint tea recipe is a drink with orange juice, freshly made tea, and mint leaves, along with lemon juice and sugar.
2 cups water
2 tea bags
3 tablespoons fresh mint leaves
2 tablespoons sugar
4 cups orange juice
2 tablespoons fresh lemon juice
In a large saucepan, bring water to a boil; remove from heat. Add tea bags, mint leaves, and sugar; let stand 10 minutes. Remove tea bags. Transfer to a large pitcher; stir in orange juice and lemon juice. chill thoroughly before serving.
Makes 4 to 6 servings.
Healthy drinking is a vital part of our health. Learn what drinks are good and healthy
choices, as well as tips for healthy drinking for your health. As you are convincing your family to decrease their sugary drink intake, you can introduce them to these better choices.
If you are healthy drinking soda, you are more likely to have a lower intake of important nutrients, such as vitamin C, vitamin A, folate, magnesium, and calcium. The decrease in calcium can result in reduced bone mass, which can contribute to broken bones in children and can possibly lead to osteoporosis later in life.
Some nutritionists say that healthy drinking high-fructose corn syrup causes weight gain by interfering with the body’s natural ability to suppress hunger feelings. For those who can’t do without their soda pop, natural varieties are growing in popularity and can be found at most health food markets. Many use cane juice to sweeten, because it is less processed but has many of the nutrients found in sugar cane. Others add no sweetener and instead let the real fruit ingredients do the job.
Healthy drinking – water.
Whether it is flat or fizzy, flavored or plain, water is a fundamental component of your family
fitness plan and is the perfect beverage for everyone. Over 1 billion people worldwide have no access to safe drinking water. The United States is fortunate to have one of the best supplies of drinking water in the world. Although tap water that meets federal and state standards is generally safe to drink, threats to drinking water quality in the United States still exist. Outbreaks of drinking water-associated illness and water restrictions during droughts demonstrate that we cannot take our drinking water for granted.
Did you know that your tap drinking water may contain a number of contaminants from a range of sources that can make you ill? Some contaminants have an effect on the look, smell and taste of your drinking water, yet some will be unnoticeable and can potentially have more harmful effects on your health.
Healthy drinking – milk.
Low-fat and fat-free milk are healthful beverage alternatives. Next to water, low-fat or fat-free milk and soy milk are the best beverage options for your family healthy drinking. Milk contains calcium, which we often don’t get enough of, as well as protein. Soy milk is a great alternative to cow’s milk, especially if you are lactose intolerant, have problems with chronic upper respiratory infections (sinus infections or ear infections), have asthma, or are just looking to include more soy in your diet. Chocolate milk is healthy drink for an occasional treat; just try to control the amount of chocolate added to keep the sugar under control.
Healthy drinking – vegetable juice.
Healthy drinking of vegetable juice is a great low-calorie choice that offers antioxidants, such as vitamins A and C, and other nutrients such as lycopene, which has been linked to a reduced risk of prostate cancer. Eight ounces of vegetable juice has 2 grams of fiber, is very low in sugar, and has only 50 calories.
Healthy drinking – coffee drinks.
With the rise of the chain coffee houses has come the popularity of creamy coffee drinks that are chock full of sugar and calories You could easily get more than half of your daily calorie allowance from your coffee break. Fortunately, you don’t have to forgo your treat. There are many lower-calorie choices, such as a small café latte or cappuccino made with fat-free milk (about 120 calories). You could also try for healthy drinking a 12-ounce Chai tea with fat-free milk for about 170 calories. Choose from a selection of herbal teas or, of course, plain old zero-calorie black java. And instead of the muffins or cake, try a crunchy biscotti for around 120 calories.
Healthy drinking – 100 percent fruit juice.
100 percent fruit juice is just that — it is made solely from fruit with no sugar added. Healthy drinking of fruit juice has the added benefit of being full of the vitamins that are naturally found in fruit, such as vitamin C and folate. I would suggest limiting the total amount of juice for the day to 4 to 8 ounces.
Bradford and Airedale Community pharmacy development and clinical governance pharmacist from BAtPCT, Rachel Urban, mark out:
Top tips for babies’ healthy drinking
– Breast milk or infant formula should be the main drink for babies aged one and under
– Cooled boiled water is best if extra drinks are needed between meals
– Sugary drinks should never be served in a bottle
– Parents should not allow babies to use a bottle in bed
– Bottles should not be used by babies aged over 12 months
– Pure unsweetened fruit juice is a useful source of vitamin C and should be drunk with main meals or breakfast
– Squash, if given, should be served at mealtimes only and never in a feeding bottle
– Fizzy drinks – including diet drinks – should be discouraged
– Free-flow feeder cups should be used from six months
– Valve cups, anyway up and sip and seal cups are not recommended
Milk and dairy products are an important part of people’s diet. Milk products are a good source of energy and protein, and contain a wide range of vitamins and minerals.
This good chart, I’ve found in www.whfoods.com, graphically details the %DV that a serving of Milk, 2%, cow’s provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System.
A cup of cow’s milk supplies 29.7% of the daily value for calcium along with 23.2% of the DV for phosphorus. Low-fat or fat-free milk is a great source of calcium because:
Milk is widely available and is already a part of many people’s diets.
Milk contains a lot of calcium in a form that the body can easily absorb.
Milk has other important nutrients that are good for bones and teeth. One especially important nutrient is vitamin D, which helps the body absorb more calcium.
6 points of calcium importance:
Help protect colon cells from cancer-causing chemicals
Help prevent migraine headaches in those who suffer from them
Help overweight adults lose weight, especially around the midsection
Help prevent the bone loss that can occur as a result of menopause or certain conditions such as rheumatoid arthritis
Reduce PMS symptoms during the luteal phase (the second half) of the menstrual cycle
Help prevent childhood obesity
Milk also is great sources of protein and vitamins A and B12.
There are three main varieties of milk:
Full-fat Milk (four percent fat or 10 grams of fat per glass)
Reduced-fat Milk (two percent fat or four grams of fat per glass)
Low-fat Milk (less than one percent fat or less than one gram of fat per glass)
If you want to be a thinner you have to choose Low-fat Milk. But if you have to be a more healthy you have to choose Full-fat Milk and drink it once a week not more often, maybe more seldom.
Milk has been used for human consumption for thousands of years. Today cow’s milk is one of the most popular animal milks consumed by humans. Around the world, people drink the milk of many other animals including camels, goats, llamas, reindeer, sheep and water buffalo. Milk comes in all varieties: whole, 2%, skim, chocolate, strawberry. There’s soy milk, rice milk, and even goat milk.
Milk allergy and intolerance
Some people have an intolerance to milk. This is called ‘lactose intolerance’. Lactose intolerance can cause symptoms such as bloating and diarrhea.
But don’t cut milk and dairy products out of your diet, or your child’s diet, without talking to your GP or a dietitian. Otherwise you or your child might not get enough of important nutrients such as calcium.
Although lactose intolerance in humans can be a problem for some people, because after weaning, humans tend to become less lactose tolerant (their ‘gut’ can no longer break it down to to adsorb it), it is NOT so for those who are predisposed to remain lactose tolerant (western racial groups) and others who continue to drink it from childhood.
There are many different opinions about beverages of milk. If it healthy? At first, people must listen to their body, if milk good for their health. As much people as much fillings as much preferences.
This article is about benefits of milk. If it’s good for you – drink milk and enjoy it, if it’s not good – drink juice and enjoy it!
Non-Alcoholic Mixed Drinks are often served to children, designated drivers and anyone else who wishes to enjoy a refreshing, (usually) fruity, drink without alcohol.
Virgin cocktails are usually made in a similar manner as the traditional cocktails, adjusting the proportions of other ingredients as necessary to fill the same volume, while retaining the overall taste and feel of the drink.
1. Amaretto Stone Sweet Mixed Drink Recipe
2 1/2 oz Blanks® Amaretto (One of a range of non-alcoholic and lower-calorie liqueurs produced by Blanks.)
2 oz Cherry Syrup
4 oz Orange Juice
Orange juice is one of the most important ingredients (and the most important fruit juice) to have when making cocktails. To get the most juice out of a fresh orange, bring it to room temperature and roll it under your palm against a hard surface before squeezing. Another method is to microwave them on high power for 30 seconds, let stand a couple of minutes before cutting and squeezing them.
4 oz 7-Up® Soda Ice
Blend with ice.
2. Avocado Milkshake Mixed Drink Recipe
1 liter Milk
2 – 3 Halved and Peeled Avocados
1/2 cup Sugar
Blend on medium for 3 to 5 minutes. (Use sugar, peeled avocado, condensed milk, and evaporated milk, and ice… works. delicious).
3. Banana Grape Smoothie Mixed Drink Recipe
2 Large Bananas
2 Handfuls Red, Seedless Grapes
1 cup Ice
Ice is essential for all types of mixed drinks, and it should always be clean and clear. Usually you would add ice to a glass before pouring any ingredients into it. This cools the liquids and prevents splashes.
1/4 cup Milk
Place the bananas and grapes into a blender and mix until it is a “smooth” liquid. Add the ice and blend until crushed. Add milk, mix until smooth and pour into a hurricane glass. Serve.
4. Black Cow Mixed Drink Recipe
2 scoops Vanilla Ice Cream
10 oz Root Beer (A non-alcoholic, carbonated drink, sweetened and flavored with a combination of artificial and natural flavorings).
1 tbsp Chocolate Syrup (A sweet combination of unsweetened cocoa powder, corn syrup and sugar, amongst other flavorings).
1 1/2 oz Whipped Cream (A type of cream containing sugar and emulsifiers. Whipped cream expands on release from pressurized cans).
Maraschino Cherries (A sugar syrup coated cherry, dyed red and flavored with almond).
Pour root beer over ice cream and chocolate syrup in a large tumbler glass. Garnish with whipped cream and a maraschino cherry. Serve with a straw and a long spoon.
5. Cherry Spritzer Mixed Drink Recipe
2 oz 100% Cherry Juice
4 oz Mineral Water
Mineral water is water is considered spring water with a larger amount of dissolved mineral salts, that is, at least 250 parts per million of dissolved salts.There is no unpleasant taste in mineral water, and a neutral odor. Although, despite claims to the contrary, there is no proof that mineral water is any better for your health than tap water.
Pour the cherry juice into the old-fashioned glass filled previously with 3 to 5 ice cubes and add the mineral water. Stir before you serve. You can mix the juice and the mineral water in the fifty-fifty percent relation too, but it is faster energy-delivering and even healthier this way.
Hot chocolate is a welcome treat on a cold fall or winter day. It’s a classic delicacy loved by adults and children alike. There are many unique flavors and varieties of instant hot chocolate available in stores, but they can be quite expensive. You can make your own delicious hot cocoa for a fraction of what stores charge. Besides being less expensive, homemade hot cocoa is often richer and tastier than hot cocoa available in stores.
White chocolate has a rich, creamy flavor that is quite different from regular brown chocolate. The following recipe makes six delicious cups of creamy white hot chocolate. This unique drink will surprise and impress chocolate connoisseurs as well as those who prefer white chocolate to brown chocolate.
Making a Cup of Hot Chocolate
Most people don’t know how to make hot chocolate from cocoa properly. While if you are making hot chocolate from hot chocolate powder, you can just slop it into a mug with some milk and microwave it, this approach will not work for cocoa, or for cold chocolate.
Those of us accustomed to eating chocolate may be surprised to learn that chocolate was originally enjoyed as a drink. Although most of us today make our chocolate from a powdered mix, making the real thing is as simple as melting some chocolate and mixing it with hot milk. And does it taste good! This recipe makes about 10 servings.
Steps of Homemade Hot Chocolate Preparation
Chop the chocolate into small pieces and place in a mixing bowl.
Heat the milk over medium-low heat until it steams and is very hot to the touch.
Add the sugar and vanilla and stir until the sugar has dissolved. Shut off the heat.
Ladle out about 1 c. of the milk and pour it over the chocolate.
Let the chocolate melt slowly. Stir it with a whisk to get all the chocolate in contact with the milk.
Continue adding milk and stirring until all the milk has been incorporated.
Stir together, then ladle into serving cups.
Angelina’s Hot Chocolate
The Angelina Cafe in Paris, open since 1903, serves a thick hot chocolate version in demitasse cups with a tiny dollop of mascarpone and whipped cream. They are famous for making hot chocolate from melted chocolate bars. It is incredibly easy to prepare by mixing chocolate shavings with hot water. You can serve it in small cups or in 17th-century style chocolate pots and demitasse cups such as those sold in gourmet shops.
6 ounces fine-quality semisweet or bittersweet chocolate, chopped
1/4 cup water, room temperature
3 tablespoons hot water
3 cups hot milk, divided
Sugar to taste
Whipped cream, if desired
In a double boiler over low heat, combine chocolate and 1/4 cup water until melted, stirring occasionally; stir until smooth.
Remove top of double boiler pan from. Whisk in 3 tablespoons hot water. Pour into pitcher or divide among individual 4 mugs. Either stir 3/4 cup hot milk into each mug or serve milk in a separate pitcher. Pass sugar and whipped cream in separate bowls; add to taste.
Makes 4 servings… and eat all Hot Chocolate… because it’s so tasty
Hot Chocolate for Adults
Don’t bother chopping up chocolate, this recipe calls for easy-to-use chocolate chips. This is a pretty strong but mellow hot chocolate cocktail.
3 cups milk
1/2 cup chocolate chips
1 cup half-n-half
1/2 cup rum
1/2 cup sugar
1/2 cup hazelnut liqueur (Frangelico)
You don’t really need to chop the chocolate chips, but you can if you want the chocolate to melt really quickly. Melt chocolate in a double boiler, or whatever method you prefer.
In another saucepan heat milk, half-n-half cream and sugar to almost boiling.
Stir until sugar is dissolved. Add 1 cup of the hot milk mixture to the chocolate and mix well. Pour into the rest of the milk and stir until smooth. Pour in rum and liqueur. Heat the finished hot chocolate through, and serve.
Mayan Hot Chocolate
2 cups boiling water
1 chile pepper, cut in half, seeds removed (with gloves)
5 cups light cream or whole or nonfat milk
1 vanilla bean, split lengthwise
1 to 2 cinnamon sticks
8 ounces bittersweet chocolate or
3 tablets Mexican chocolate, cut into 1/4-inch pieces
2 tablespoons sugar or honey, or to taste
l tablespoon almonds or hazelnuts, ground extra fine
In a large saucepan over medium-high heat, add chile pepper to boiling water. Cook hot chocolate until liquid is reduced to 1 cup. Remove chile pepper; strain water and set aside.
In a medium saucepan over medium heat, combine cream or milk, vanilla bean and cinnamon stick until bubbles appear around the edge. Reduce heat to low; add chocolate and sugar or honey; whisk occasionally until chocolate is melted and sugar dissolves. Turn off heat; remove vanilla bean and cinnamon stick. Add chile-infused water, a little at a time, tasting to make sure the flavor isn’t too strong. If chocolate is too thick, thin with a little more milk.
Serve in small cups and offer ground almonds or hazelnuts and whipped cream.
In their rush to get only healthy drinks into schools, regulators have been ill-advised, say some drinks makers. Any school caterer serving to school-age teenagers will, from next month, have to follow new rules.
In their rush to get only healthy drinks into schools, regulators have been ill-advised, say some drinks makers. Any school caterer serving to school-age teenagers will, from next month, have to follow new rules.
There are new regulations concerning food and drink sold and served within schools, but it’s reasonable to expect that “goodness” in children’s drinks is a subject which will soon spread to other areas of out-of-home catering, even if only as a promotional angle.There is a problem, however – the rules are still not clear, and some people say they are plain wrong.
The School Food Trust has laid down stringent rules for drinks sold in schools for consumption by pupils – apart from water, the only other drinks permitted in school will be milk, pure fruit juices, and yogurt and milk drinks. Drinks made from a combination of these will be allowed, together with low-calorie hot chocolate, tea and coffee. Fizzy and sugary drinks are out.
On the face of it, it’s all well-meaning advice – but even Parliament has now questioned its accuracy. In June, Dr Ashok Kumar, MP for Middlesbrough and East Cleveland, told the House of Commons that, in their enthusiasm to do the right thing, the authorities had missed some aspects of general health.
It has been shown that children’s ability to do arithmetic is impaired even if they are only slightly dehydrated, he said – and as 40% of teenage schoolchildren don’t drink the necessary 1.2 litres a day, hydration is a big issue in school. And yet, the School Food Trust guidelines have approved smoothies, because of their fruit content, although they are not good for hydration. On the other hand, low-calorie soft drinks, which can be helpful for hydration, are prohibited for being “fizzy”.
“The ban should be based on the properties of the drinks,” says Kumar. “Smoothies are reasonably calorific and expensive, and are not always a realistic option for hydration allowing low-calorie drinks alongside smoothies would be a better overall approach.”
Several fruit juice companies have said that the MP has done well in illustrating that the rules are well-meaning but wrong. “We’ve followed this closely, and we agree with Dr Kumar,” says Matt Crane, the ‘pure hydration director’ of Juice Doctor, the brand which claims to have invented the category of so-called functional hydration.
This is a concept part-founded by Olympic rowing champion Sir Steve Redgrave, and it holds that not just schoolchildren but three-quarters of the entire UK population are in a state of perpetual dehydration, which is the number-one cause of headaches and daytime fatigue.
As most people dislike drinking plain water, says Juice Doctor, the best remedy is a flavoured beverage which provides hydration, minerals and vitamins. Juice Doctor’s “hydration fix” drinks are based on fruits such as blackcurrant, pomegranate and lemon, with minerals which encourage water to be held in the body for longer.
However, they fail the school guidelines on sugar. “In a very simplistic way, the trust has sought to say that kids should drink water or fruit or dairy,” says Crane. “Smoothies are OK, although we now hear talk of certain smoothie drinks having the same amount of sugar as a Mars bar. By contrast, we’re a juice which uses a very small amount of beet sugar, so we’re ruled out.”
Support for Juice Doctor’s position comes from Frobishers, the fruit juice company which handles a vast amount of supermarket own-brand juicing. There is illogicality in the ruling, says commercial director Ray Tyrrell. “We see that some smoothies are now made from concentrated fruit juices packed with additives and e-numbers – so the rule cannot concentrate on the type of drink,” he says. “It should concentrate on the properties of the drink.”
Among the big names, Britvic has joined the hydration side of the argument with two product moves. One is the launch of The Really Wild Drinks Co, a range of six natural juice drinks available only through vending and over-the-counter sales in schools, and designed to offer more “street-cred” than plain water. “We invested to create an appealing product that secondary school students would want to drink,” says Britvic sales director Andrew Richards. “Our research showed that teenagers thought Really Wild was cool.”
Britvic has also redesigned its Drench bottled water on the same theme, claiming “a new marketing concept – mental hydration”. The pack talks of staying “mentally and physically hydrated all day”, and a future marketing line will be: “Your brain is 75% water – keep it topped up.”
Variety of drinks
The British Soft Drinks Association has also spoken out on the same lines as Kumar. “We would like fluid intake targets to be included in the standards, as children risk the side effects of dehydration,” said its response to the School Food Trust. “Providing children with a variety of drinks to choose from is important.”
Variety is the point which really has been missed, says Richard Canterbury, managing director of Love Smoothies. “The majority of smoothies contain natural fructose, not artificial sweeteners, and give children vital nutrients and vitamins in an easy-to-drink format,” he says. “One of Love Smoothies’ beverages provides 2.5 of the five-a-day [fruit servings] that a child requires, which is something water and cheap carbonate drinks can’t do. So smoothies should be consumed in addition to water, not instead of it, thus giving children both the nutrients and the hydration.”
He adds: “Because smoothies are made from pure fruit, they’re more expensive than we’d like them to be, but we are looking at ways to make them more affordable. And we continue to supply state schools.”
The confusion over sugars and additives in children’s drinks has been most robustly raised by the Big J, the first company to propose a legal definition of a smoothie.
“As there is no definition, cheap impostors have infiltrated the market, charged pure smoothie prices and confused the consumer,” declares managing director Josephine Beach. “A smoothie should adopt the same guidelines as 100% ‘pure’ juice – anything that is added to dilute or artificially enhance is not pure, and should be labelled a ‘smoothie drink’. Today’s consumer knows the difference.”
The Big J has said that it doesn’t need to change any of its products in response to the School Food Trust guidelines, but has launched an aggressive campaign against additives, measuring the contents of several competitor juice drinks and rating them with a skull-and-crossbones mark.
Simplistic rulings are not enough, says the trade, and an example comes from Paul Bendit of Metro Drinks, whose Juice Patrol product has been approved by the Hyperactive Children’s Support Group. Research has shown that 87% of children diagnosed as hyperactive had adverse reactions to artificial colourings, and 72% were sensitive to artificial preservatives. A psychiatrist reports having obtained consistently positive results in treating hyperactive children by removing artificial additives from their diet.
This, says the soft drinks trade, shows just how much there is to think about when laying down the rules.
Migraines affect more than 36 million Americans – that’s nearly one out of every ten people! It’s also in the top twenty disabilities that cause people to miss work. The thing is, if they all knew this secret to curing and preventing these chronically severe headaches, that number would see a drastic reduction.
Fruit tea - one word describes it - DELICIOUS and HEALTHY.
Fruit tea comprised of browned shredded quince which has been oven-dried, dry-grilled until brown, and stored ready to steep in boiling water.