Discover The Darker Side Of Tea


By Dominic Donaldson

Although you might stir in your milk in the morning without batting an eyelid, there is a side of tea that manufacturers and distributers do not want you to know. The global demand of the product has been an issue for centuries and as with most profitable enterprises there is a darker side to tea. Whenever mass profits are concerned there is no doubt that there are stories of human rights abuses and many of them are in the not too distant past.

The leaf is claimed to have originated in the area around India, China and Tibet and the dark associations of tea began with its mythical origins. According to a legend dating back to the Tang dynasty, the founder of the Zen Buddhist religion known as Chan had been meditating in front of a wall for nine years when he fell asleep; shocked by his weakness he proceeded to cut off his eyelids and discard them on the ground where a tea bush began to grow.

Tea certainly has its cultural origins in China dating back thousands of years. Chinese philosophers and physicians have been quoted throughout the centuries discussing the benefits of drinking it. Ceremonies have been a part of Chinese culture for millennia however not everything is a calm and tranquil when it came to the exotic leaf. As the Chinese might have you believe it was the western influence that caused the trouble.

The Venetian Marco Polo was one of the first western explorers to discover the drink during his travels in the late thirteenth century. He reported witnessing an implementation of a high tax on the produce when visiting with the Chinese minister of finance and other explorers of the fifteenth and sixteenth centuries reported on the mystical herb. After various missionary expeditions the Portuguese set up a trading port in Macau and then the Brits arrived.

Due to the superior weight of the British navy, the British merchant traders thrived from the Chinese markets and tea became an global phenomenon. This was amongst other products including Chinese fine china and silk. The British traders were not happy with the profits they were making from tea and began importing opium to China despite several empirical decrees. In 1839 the first Opium War broke out where traders and their tea stock were imprisoned on the Chinese mainland.

The British navy was supremely underestimated and the Chinese were crushed, the opium importing continued and the Chinese responded with the second opium war. During this time tea supplies were drying up and a member of the British Expeditionary force planted Chinese seeds and tea began being produced in India where there were not the same trade restrictions as China. The leaf began to be embedded in Indian culture with natural Indian seeds used.

India is now the world”s largest producer of tea however it seems that the problems have followed the leaf. Now the Assam tea wars are still alleged to be raging in parts of India. Organised criminals are attempting to assume control of plantations and there were a string of high profile multiple murders of plantation owners and their families in 2001.

There is a darker side to tea however it seems that the sustained commercial value of the leaf is what has caused the problems. It seems that wherever there is commercial value there is someone waiting to exploit another human to maximise profit. Luckily there are ethical producers and importers of tea that can be easily found over the internet so that the darker side of tea does not have to be indulged.

About The Author

Dominic Donaldson is an expert on tea and contributes to trade publications on the subject.

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5 Tips For Grilling Safey At Football Tailgate Parties


By Dee Power

It”s that time of year again. Football season! Whether you love high school, college, or professional football, everybody loves a football tailgate party. Don”t let an accident ruin your fun. Keep these three safety tips in mind while you”re grilling and chilling.

1. Don”t leave the grill unattended, even for a moment. It may be tempting to go check on your friends two aisles down and see what they are cooking, but not at the risk of starting the back of your SUV on fire. The safety rules that apply for the backyard griller are even more important in the stadium parking lot, because of the density of people there.

2. Food safety is important, too. Bring paper plates so you can put the uncooked food on one plate, and then put the cooked food on a fresh plate. Wear disposable latex gloves when handling foods such as chicken that can cause contamination. Bring extra utensils, so again, you can handle the uncooked food with one utensil, then switch to a clean one when taking the food off the grill. Wash your hands frequently using liquid hand sanitizer.

3. Clean up as you go. Bring an extra plastic tub with a lid for the dirty cookware and utensils. Lock down the lid to minimize bugs and critters. Put disposable plates, glassware etc. immediately in a plastic bag and tote to the garbage bin. And of course dispose of any coals in the appropriate containers even if you”ve doused them with water.

4. Clean hands clean food. It”s tempting to relax the rules of wash your hands before you eat at a tailgate party but now is not the time to ignore safety. Both adults and children should make trip to the restroom for clean hands. If that”s not possible use a liberal dose of hand sanitizer. There are also disinfectant hand wipes that can be used.

5. Organize the tailgate party. A tailgate party is a little bit like camping, in that it takes practice to learn how to pack and unpack the car so there is room for both the uneaten food and you and your friends to get in the car and go home. Also, being organized will allow you to get to your seats by kickoff, and get out of the stadium lot before the worst of the deadlocked traffic occurs.

Make enough food so you can share with neighboring tailgaters. It”s really fun for tailgaters to sample each other”s cuisine. This can be a great way to make new friends, or even learn about some new dishes you may want to try. You might even want to offer food to the fans of the opposing team, in a gesture of good sportsmanship, before you go inside the stadium and watch your team totally annihilate theirs.

About The Author

Dee Power is the author of several nonfiction books and the novel, Over Time. One of her favorite hobbies is Grilling right behind eating and gardening.

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The Origins Of Commercial Microwaves


By Dominic Donaldson

The advent of the microwave oven has revolutionised cooking; jacket potatoes can be cooked in 5 minutes rather than an hour and whole meals can be reheated at the push of a button. It is the perfect fast food technology for our fast paced lifestyle. But how did this amazing convention come about? It wasn”t the desire to nuke our food that spurred on the science world when investigating microwave technology; it was the need for communication. In fact, microwaves are still used today in radio communication and wireless applications such as Bluetooth technology.

The discovery of microwaves, which are part of the electromagnetic wave spectrum, was in 1868 by a scientist working on the equations that predicted their existence by a colleague. It was the Ultra High Frequency that was detected by fairly basic equipment. It wasn”t until the early 1940s that a happy accident happened that saw one scientist stumble upon the potential for microwave technology to cook food. Whilst conducting a test on a radar set that used microwaves, a scientist realised that the radar had caused a chocolate bar in his pocket to melt.

This spurred investigation into the use of this technology to cook food. Initially the experiment involved successfully popping popcorn and boiling eggs – one of which exploded in the face of a fellow technician. These events lead to the creation of an enclosed area that could contain the radiation; because the technology had the potential to cook anything in the air around it, the health and safety implications are enormous.

Food is heated by dielectric heating, aggravating the water molecules present in food and causing them to heat up. This is usually a uniform approach, cooking the food evenly throughout, unlike other methods that cook the food from the outside and then inwards. This method has the benefit of being much quicker than conventional cooking methods, but does not have the capability to brown food. The machines niche lies in the reheating of already prepared foods, first gaining popularity in the catering industry.

The first commercial microwave oven came into existence during the 1950s, and was a whopping 6 feet tall and consumed almost triple the energy than a machine today does. It was also incredibly expensive, but the potential was evident and as with all technology the oven became smaller, more efficient and less expensive. By the early 1970s, 1 per cent of the population had microwaves in their home. That figure rose to twenty five per cent in the mid eighties and currently sits at around ninety per cent of households in the United States owning one.

Both commercial and domestic versions of the microwave oven work in the same way, but the popularity in the up market catering industry is limited due to the way the food is cooked. Although there have been many recipes written specifically for this type of cooking, results for recipes that call for certain methods that enhance flavour, for example browning, are just not attainable. This has resulted in microwaved food being regarded as inferior, and associated mainly with fast food at home, for example TV dinners, and the fast food industry such as major burger chains.

Despite this derogatory press, the microwave oven is a popular addition to the twenty first century home, and looks set to stay. The microwave”s popularity for preparing food quickly, especially jacket potatoes and beans; its rapid defrosting capabilities, and its top use… for popping corn are the reasons this once sci-fi cooking appliance is a permanent fixture in today”s fitted kitchen.

About The Author

Dominic Donaldson is an expert in the catering industry.
Find out more abou commercial microwaves and to view a large and varied selection of commercial catering equipment visit Ascot Wholesale.

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Adventures In Smoked Fish


By Aydan Corkern

Smoked fish is so good to eat. It is so rich in flavor that you cannot get enough. There are so many types of fish to smoke, such as tuna, salmon, wahoo, Mahi Mahi, Black Sea bass, striped bass, and much more. These are some of the most favorite fish to smoke at home or in a restaurant. They have so much taste to them, it is like it melts in your mouth.

Did you know that there are six different types of salmon out there, such as coho, king, pink, sockeye, chum, and steelhead. They all come from the Pacific, Alaska, and Canada, and all of these fish are wild. Have you ever had salmon before? You really need to try it because it”s good for you. Get some rice with it and a salad, and you have got a good meal for the night It also gives you health benefits, too.

Tuna is really good to eat, and it can be grilled or baked. You can put it in an a sandwich or in your salad. If you get fresh caught tuna, it is better than canned tuna. It tastes much better. If you smoke it, it is excellent to eat by itself or with anything that you have. Tuna is well known in the USA. We get it all of the time.

Wahoo is good grilled, fried, or smoked. It is a beautiful fish, and it is fantastic to eat. You can cut into steaks or eat it just the way it is. You can find this fish in Hawaii, Virginia, North Carolina, Louisiana, Mississippi, and in Florida. You will not be able to go anywhere and not hear about this fish. It is that good. If you have eaten it, you will get some more to cook at your house. Your family and your friends will love it. You can find Mahi Mahi in the state, too, and they are a very beautiful fish. They are known as a dolphin or a dorado fish.

Black Sea bass meat is very firm and white. You can broil it, grill it, smoke, it baste it, and fry it. This fish is not hard to skin at all. If you freeze it, it will not come out good. It is better fresh. This fish is found in New York and in North Carolina. Some people say it is delicious. Striped bass is good that way, too, and you can even have a fish cake.

About The Author

Aydan Corkern is a writer of many topics, visit some of her sites, like
Miami Water Damage Restoration and Chicago Water Damage Restoration.

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You Would Be Surprised By the Tasty Treats Mold Makes


By Aydan Corkern

Have you ever wondered how a lot of the special candies and other goodies we buy ready made get their intricate shapes and designs? All kinds of molds are used to make them look the way they do. Some molds are attached to huge pieces of machinery so they can be mass produced. This is because we all love candy. There must be something seriously wrong with a person who does not like candy of some kind. Some candy companies have been in the business for many years and are well known throughout the world.

All candy does not have to look pretty to be good, but it helps. When we see a piece of chocolate that is so pretty, it can almost make you hate to eat it, almost. We end up eating it anyway because we know we can buy some more whenever we like. Sometimes we will pay big prices for certain special candy, especially the chocolate ones. They are usually always worth it to our palette whether our waist line appreciates it or not.

Actually some chocolate has been found to be good for you, in moderation of course. Chocolate contains flavonoids, which is a polyphenol antioxidant. Cocoa, dark chocolate, and chocolate rank the highest. Some studies show that chocolate can slightly reduce LDL cholesterol and high blood pressure in people with hypertension. This does not mean that it is alright to eats tons of chocolate because it is often high in fat and can help pack on some pounds.

Candy and chocolates are not the only good things to eat that are made using molds. Gelatin is a staple for some people. We know that it is often served in hospitals, schools, and family gatherings. While schools and hospitals might not use a mold to make their gelatin pretty, you can bet grandma probably will. Sometimes it can have fruit added and sometimes not. It is a matter of taste whether you enjoy eating this molded concoction or not.

Cake molds are used all the time by homemakers and bakers alike. Cakes can be made in all sorts of shapes and sizes when mold pans are used. When you want to get really creative with your cake baking, mold pan are easily found. Weddings, anniversaries, birthdays, and other special occasions would not be the same without a cake made in some special shape.

What makes molded sweet stuff even better is when it looks good enough to eat and molds usually help creators achieve this result. Do not let looks deceive you however, some of the ugliest candy and cakes that are made also be some of the tastiest too.

About The Author

Aydan Corkern is a writer of many topics, visit some of her sites, like
Miami Water Damage Restoration and Chicago Water Damage Restoration.

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A Stirring Overview of the Cocktail Shaker


By Phoenix Delray

A cocktail shaker is used to mix drinks, usually alcoholic beverages. Since the early 1800s, the cocktail shaker has been used in the sense that we know it today. Legend has it that it began with a local innkeeper somewhere who, when placing two containers together, noticed that the lip of one container was a bit larger than the other. When he had the alcohol in the containers with them together, he noticed that the liquid did not drip, and stayed right where it was. He apparently had told people that he had just been shaking the drink in the containers for a bit of show. With that show, the modern shaker was born.

During the 1920s, when prohibition was in full swing in the United States, cocktail shakers were produced in all kinds of shapes, sizes, forms, and colors to disguise their true identity. Animals, aircrafts, and drink containers were some of the more popular forms that the cocktail shakers took on to be snuck past the authorities. After prohibition, the cocktail shaker became a symbol of the good life, being popularized by the movies. Cocktail shakers became acquainted with movie stars. When World War II hit the United States, however, the reign of the cocktail shaker had come to an abrupt end, when all non essential metal was needed for the war effort.

Of course, many bartenders did not agree with the notion that their beloved shakers were non essential, but be that as it may, the plants and factories that had been used to manufacture the metal cocktail shakers had become the factories that manufactures metal ammunition and bullets for our troops instead. When home bars began to become popular in the 1950s, the cocktail shaker had a brief comeback, but fizzled out again with the coming of electrical appliances that could do the job faster and better, like the electric blender.

Not only is a cocktail shaker used for mixing, but when ice is added to the shaker, it speeds up the cooling time for the drinks. It is possible for some drinks, specifically drinks that are supposed to be clear, to be mixed too much however. Clear drinks should not be put into a cocktail shaker for mixing, because the drink will end up overly mixed, destroying the clear appearance and turning it a cloudy white color instead. Knowing what drinks to shake and which drinks to stir is just one of the hundreds of things that a bartender must work hard to keep straight.

There are three variations of the cocktail shaker: The French Shaker, The Cobbler Shaker, and the Boston Shaker. The French cocktail shaker is the least used type of shaker, with a metal cap and bottom, this cocktail shaker always must be used along with a strainer. The Cobbler Shaker is a three piece cocktail shaker, tapering at the top, upon which sits a strainer, along with a cap to go on top for the shaking. The Boston Shaker consists of two pieces, a metal bottom part and a top cap that is glass or plastic. A separate strainer must also be used when using the Boston Shaker.

About The Author

For more information on how to make great drinks, or for your own cocktail shaker, please visit our website.

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Basic Principles Of Cookery


By Mick Reade

Cooking involves the application of heat to foodstuffs. The basic object of cooking is to tenderize (or in the case of flour goods such as cake, to stabilize) food so that it will be easier to digest. There are two other reasons for cooking food. One is related to taste and the physical aspects of eating and nourishment of the body; the other concerns social values related to the preparation and sharing of meals. These are the foundations on which the attitude of the professional cook is built. Cookery, then, is not only concerned with tenderizing food but also with:

The creation of flavours through browning and combining different foods
The concentration of flavours by reduction through boiling or simmering
The absorption of flavours through long cooking or slow shallow-frying (sweating)

What marks out the professional cook is the ability to make food combinations into attractive, nourishing and appropriate meals for people, whether in hospitals, offices, motels or restaurants. Concern for cooking does not finish with the work at the stove, fryer or steamer, but continues to the point where the meal is consumed. A cook must always be conscious of the expectations and needs of the patient, guest or customer.

By way of example, part of the cure for a patient in hospital is appropriate and well-prepared meals. Medicine is helpful, but people are considered only to be well when they do not need medicine and are eating a full diet. In a restaurant, a customer may be celebrating an important occasion or hoping to impress a guest with the meal you have cooked. In hostels and institutions the meals represent home and the security that goes with it. In a cafeteria, the plating of the meal and the recognition of the customer in the queue is just as important as the hours of work which have gone on beforehand.

The skill involved in cookery is not only concerned with recipes, but also with the ability to control the amount and intensity of heat applied to a wide range of foodstuffs. The teaching of professional cookery should emphasise this skill. If the principles and methods of cookery can be mastered, any recipe can be prepared to an acceptable standard. The recipes in this book have been selected, in part, to give this experience.

Here are some more of the basic principles to think about when it comes to cooking food, and how it can affect the finished outcome of the meal that ends up on your plate. The factors that affect the amount and intensity of heat applied to food are as follows.

1. The softness or hardness of the food.

2. Whether it is of animal or vegetable origin.

3. The size of the pieces being cooked.

4. The combination of ingredients and whether they are dried, fresh or frozen.

5. The type of heat to be applied.

6. The quality and type of saucepans and utensils. This knowledge can be gained only by using various utensils on different commercial cooking appliances. Good cooking cannot be achieved on thin-bottomed, uneven pans, and these must be avoided at all cost.

Too much heat will result in overcooking, dryness, shrinkage, burning and disintegration (the food falls apart and the texture is mushy). Too little heat may result in poor flavour development, flat or watery taste, softness, poor colour and loss of nutritional value. Think of these points when you are cooking.

About The Author

Mick Reade has been working as a chef in Australia for over 10 years, in a variety of different types of kitchens all across the country, and now helps teach others how easy it can be to cook healthy delicious food. For a free cookbook, check out http://www.alleasyfoodrecipes.com

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So You Want to Eat Carbs with a Low Glycemic Index


By Steve Hanson

All carbohydrates are not created equal. A food”s glycemic index, or GI, describes this difference in the way carbs act in your body, by ranking them according to their immediate effect on blood glucose (blood sugar) levels.

Carbohydrates that breakdown quickly during digestion, causing a rapid blood sugar response, have the highest GI.

Carbohydrates that breakdown slowly, releasing glucose gradually into the blood stream, have a lower GI.

Choosing carbs that produce only small fluctuations in our blood glucose and insulin levels, low GI carbs, is the secret to long-term health. Low GI carbs help to reduce your risk of diabetes and heart disease, and promote sustainable weight loss.

How We Can Use Our Knowledge of the Glycemic Index

* A diet rich in low GI foods can help control established diabetes.
* A diet rich in low GI foods can help prevent the onset of diabetes later in life.
* In fact, a low GI diet can improve the body”s sensitivity to insulin, reversing the risk for Adult Onset Type-II Diabetes.
* Low GI diets help people lose and control weight.
* Low GI diets can help people control blood cholesterol.
* A low GI diet reduces the risk of heart disease.
* Low GI foods reduce hunger and let you feel fuller longer.
* High GI foods can help re-fuel carbohydrate stores after exercise.
* High GI foods can provide energy for immediate high energy needs such as sprinting or powerlifting, but…
* …low GI carbs provide energy for prolonged physical endurance.
* Help kids to choose low GI foods over high GI foods. This will make them less likely to be obese or develop diabetes, and their teeth will be healthier too.

Foods to Choose

Breads:

* Coarse European style whole grain wheat or rye pita bread
* Cracked or sprouted whole wheat

Cereals:

* Compact noodle-like high bran cereals (All-Bran, Fiber One)
* Uncooked oatmeal
* Porridge
* Whole Grain Cereal (Kashi) mixed with Psyllium (Fiberwise)

Pasta, Grains and Starchy Vegetables:

* Whole grain or whole wheat pasta
* Barley
* Bulgur
* Buckwheat (kasha)
* Couscous
* Kidney beans (not canned)
* Lentils
* Black-eyed peas
* Chick-peas
* Lima beans
* Peas
* Sweet Potato
* Yam
* Soybeans
* Most vegetables

Dairy Products:

* Skim or 1% milk
* Cottage cheese (lowfat or regular)
* Buttermilk
* Low-fat plain yogurt
* Low-fat fruited yogurt
* Low-fat frozen yogurt with artificial sweetener
* 2% cheese

Fruit:

Most fruit and natural no sugar added fruit juices are low to moderate GI foods. Choose fruit in moderation, but these are the best. All fruit must be fresh or frozen. No canned fruit in syrup!

* Apple
* Berries
* Cantaloupe
* Grapefruit
* Honeydew
* Oranges
* Pears
* Grapes
* Peaches
* No sugar added applesauce
* Fresh cherries
* Plums and…
* …grapefruit are the lowest

Meats:

* Shellfish
* “White” fish (cod, flounder, trout, tuna in water)
* Chicken (white meat no skin)
* Turkey (white meat no skin)
* Cornish hen
* Venison (white meat no skin)
* Egg substitutes (cholesterol free)
* Eggs

Foods You Should Eat in Moderation

Breads:

* 100% stone ground whole wheat
* Pumpernickel
* 100% whole grain rye crackers

Cereals:

* Grape-nut cereal
* Medium-fine grain oatmeal (5-minute variety)
* Uncooked oatmeal

Pasta, Grains and Starchy Vegetables:

* Rice
* Boiled Potato
* Corn
* Navy beans
* Kidney beans (canned)
* Baked beans
* Beets

Dairy Products:

* 2% milk
* Cheese
* Regular plain yogurt

Fruit:

* Banana
* Kiwi
* Mango
* Papaya
* Orange juice

Meats:

* Higher fat fish, (salmon, herring)
* Lean cuts of beef
* Lean cuts of pork
* Veal
* Low-fat imitation luncheon meat

Foods You Should Avoid

Breads:

* White bread
* Most commercial whole wheat breads
* English muffins
* Bagel
* French bread
* Most commercial matzoh

Cereals:

* Corn flakes
* Puffed rice
* Puffed wheat
* Flaked cereals
* Instant “Quick” or pre-cooked cereals
* Oatbran
* Rolled oats
* Shredded wheat
* Muesli

Pasta, Grains and Starchy Vegetables:

* Instant rice
* Brown rice
* Instant precooked starchy foods
* Baked potato
* Micro-waved potato
* Instant potato
* Winter squash (acorn, butternut)
* Carrots
* Parsnips

Dairy Products:

* Whole milk
* Ice milk
* Ice cream
* Yogurt sweetened with sugar
* Low-fat frozen desserts with sugar added
* Low-fat and regular frozen yogurt with sugar added
* Tofu ice cream

Fruit:

* Pineapple
* Raisins
* Watermelon
* Fruit juices sweetened with sugar

Meats:

* Most cuts of beef
* Pork
* Lamb
* Hot dogs (including “low-fat” versions)
* Regular cheese
* Luncheon meats
* Regular peanut butter

Choosing the right carbs at the right time will help you in all aspects of your life. Eating low GI carbs in the morning and at lunch will help you stay awake and maintain a linear energy state. Eating or drinking high GI carbs during and after a workout will give you quick energy and help you recover from intense workouts. Eating low GI carbs for dinner will help you to avoid late-night snacking.

When you time your carbs and minimize high GI foods, you are living a healthy lifestyle.

About The Author

Steve Hanson has 10 years experience in the fields of exercise science and sports nutrition. He writes articles on all forms of athletic training and nutritional theories. View the blog to learn more about your favorite exercise and nutrition topics.

Build Muscle and Lose Fat with Weight Loss Diet and Conditioning Articles :: Project Swole

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Is Coffee Good For Your Health?


By Anthony Sastre

Wake up, grab some coffee, go to work.

This has been the trend in America for generations; today, 100 million Americans stumble to the coffee maker or drive to the local Starbucks to enjoy a steamy cup of black java.

Coffee is an integral part of our lives. Without it, Americans would surely die. Or is the coffee slowly killing us?

Coffee has been the spur of much recent debate. The overall message gives us the notion that coffee is unhealthy, a substance that we must try to quit hopefully before the end. Coffee contains caffeine, a stimulant and drug with the potential to become addictive, cause sleep difficulties, and heart problems.

New studies show that coffee also has great benefits such as antioxidants cell protectors to keep us healthier (even feel and look younger) and it may prevent some cancers, heart disease, diabetes, and stoke.

Some research suggests that just one cup of coffee a day is enough to increase antioxidant intake, and decaffeinated coffee appears to offer just as much benefit as the caffeinated counterpart.

Coffee may offer other healthful roles as well. Some research shows that coffee helps with memory, stamina, and even weight control, said Rick Hall, a lecturer at Arizona State University Polytechnic campus.

Besides antioxidants, there may be other substances in coffee that may be healthy for our bodies as well. Some studies have found that many disease states are prevented by drinking coffee, including Parkinson”s, asthma, and liver cirrhosis.

This is all preliminary research and the reason is largely unknown, but the findings are exciting discoveries that can be built upon in future research.

When is too much coffee bad for you?

There is research findings that have linked drinking three or more cups of coffee a day with increased heart risk. Coffee can raise the level of an amino acid, called homocysteine, which might harm the arteries. The caffeine in coffee may also raise blood pressure thought this has not been proven.

Drinking or eating a large amount of caffeine can also speed bone loss and might reduce birth weight and raise the risk of miscarriage. Women who are pregnant or trying to get pregnant are advised to not drink more than two cups of coffee a day. The same is also true for postmenopausal women to guard their bones.

Caffeine has also been known to precipitate heart burn, rapid heartbeat, and anxiety.

Caffeine is found in many types of food and beverages so a careful monitoring of your caffeine content being consumed is important. Coffee does have one of the highest doses of caffeine.

The solution to the debate problem drink in moderation is a real issue in America with its super-sized meals, out-of-control portions, and high-calorie convenience food sales rising.

Coffee can be consumed in excess – which makes it a less healthy choice. Americans probably over-consume caffeine,” Hall said.

Another concern with coffee consumption is added calories from extra ingredients. Cream and sugar offer extra calories, especially in commercial drinks such as Starbucks (a Grande-sized caff mocha with whipped cream has 400 calories in it), which must be considered when thinking of the health benefits of coffee.

About The Author

Before buying a coffee maker,check out the award winning Presso at Presso America. Focusing on the area of coffee makers, and espresso makers, Anthony Sastre writes articles for Presso America

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The Unusual History Of Popcorn Machines


By Christine Harrell

Popcorn machines have been around for more than 4 000 years and have evolved considerably since. These machines now use electricity to heat oil or air to heat large batches of corn kernels at a time. You can even make popcorn in the microwave or over an open fire in convenient packages. The earliest machines, however, look nothing like they do now.

Primitive Popcorn Machines

When an ancient culture in New Mexico discovered that a certain type of corn would ”pop” when it was heated, they immediate designed the world”s earliest version of the popcorn machine. They would heat fine sand in the fire and add the kernels into the sand to make them pop.

Other cultures of the time made a game of popping popcorn. They would heat stones on the fire as hot as they could and pour the seeds onto it. The people of the village would then gather around the stones and catch the grains as they popped and flew into the air.

Eventually, primitive popcorn poppers became more popular and the snack quickly became an important part of several cultures. Many 4th century Mexican cultures would include popcorn kernels inside their funeral urns as an offering to the spirits in order to secure a safe passage to the next life. Native American tribes that appeared years later believed that spirits lived inside the kernels. The natives thought that the kernels popped when the extreme heat would anger the spirits.

Years later, Native North American cultures created prehistoric popcorn machines as well. However, popcorn became a staple food rather than a treat. The Iroquois tribes would use heated pottery to cook the kernels and use them to create foods such as soup and an early variety of breakfast cereal. Others would boil animal fat and simply dip the cob into it to cook.

The Evolution Of Popcorn Machines

By the 17th century, popcorn had become a common sight in the household, and due to the increase in demand, the race was on to come up with an easier way to crack the corn husks. Blacksmiths started to make popcorn machines by fashioning metal cones out of flat iron. Then, they threaded a metal spit into the center of the contraption so that it could rotate over the fire to prevent the corn kernels from burning.

In 1885, Charles Cretors designed and created the first of a long line of popcorn machines in Chicago, Illinois. Mr. Cretors owned a sweet shop and had purchase a peanut roasting machine that didn”t work as well as it should have. He soon altered the machine and began selling his products in and around the area via traveling salesmen as well as through his store. Eight years later, he attended the Chicago Columbian Exposition with his new machine and history was born.

Popcorn machines experienced widespread growth during the 1900s. Following his success at the Exposition in 1893, Charles Cretors mounted his corn popper onto a carriage creating the world”s first mobile popcorn cart and made the world”s first electric version a short time later. When it came to the actual selling of the machines, Fred Hoke and James Holcomb of Holcomb & Hoke Co beat Mr. Cretors to the punch in 1914. With prices ranging between $400 and $1300, these machines sold like hotcakes until the Great Depression caused the company to cease operations in 1934.

Today, popcorn machines look nothing like their earlier counterparts. They are available in virtually any size and create many different flavors and varieties of popcorn. The sleek and customizable machines are everywhere producing popcorn in mere minutes.

About The Author

Author is a freelance copywriter. For more information on popcorn machines , visit http://www.snappypopcorn.com.

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