Post-Natal Care For New Mothers In Asian Cultures

Practices have also evolved over time and are quite different from those of a generation ago, especially in Chinese culture. In the nineteen forties and fifties, a new mother used to be confined to her bedroom during the confinement period which begins from the moment the baby is born until the baby reaches full moon or is a month old. She could not wash her hair during that period and could not leave the house for fear of wind entering her body and cause her to have aches and pains later on in life.

The confinement period was an enforced period of rest for the new mother so that she could recover from the ordeal of childbirth and recover her strength. A woman with specialized knowledge of herbs and confinement food is employed to look after the mother’s diet and to look after the baby day and night so that the mother has proper sleep and rest. She will stay with the family for the whole month and is paid a tidy sum for her services. Such services were in great demand and an expectant mother would book way in advance to ensure that when her delivery time is at hand, there would be someone to look after her needs and the baby.

These days, there is some flexibility. After ten days or so, the new mother may wash her hair using special bath water. Her bath is usually water boiled with a concoction of certain herbs that will draw out the wind from her body. No cold water or water straight from the tap is used.

Special food and wine are included in her diet. Chicken and wood ear fungus cooked in sesame oil and lots of ginger and glutinous rice wine is a daily staple. She can take only certain vegetables and fruit such as apples, guava and papaya. She is also given special soups which will promote breast milk production if she is breast feeding. Everyday, free range chicken is steamed with special herbs in a double boiler to get the pure chicken essence. This is especially nutritious and invigorating.

However it can be quite hard to acquire such personalized services nowadays as many of those women specialized in caring for the baby and new mother have retired and are no longer available. A new niche market has sprung up where women entrepreneurs have opened up confinement homes.

These homes offer confinement services to new mothers who want to ensure that they have enough sleep and rest which they may not get at home if they have young children in their families or if there is not enough room in their houses. These homes offer single rooms which give you privacy, or twin bedded rooms. The market price varies from a few thousand dollars to more, depending on the type of room you choose. Everything is taken care of, all meals provided and the baby looked after day and night. Baby diapers and formula ( if the …

Understanding Sealing Material and Food Grade Concrete Sealer

Concrete counter tops are stain prone and need high maintenance. The sealers have come a long way from the simple wax and acrylic sealers to most modern epoxy sealers. With the right sealer, you can have a stain-resistant, heat-resistant, scratch-resistant, Food Grade Concrete Sealer, easy to clean, easy to maintain and smooth counter top.

Bare concrete is porous and vulnerable to staining and chemical attack. Liquids will soak into the surface, carrying stains into the concrete itself. Acidic substances like vinegar and lemon juice will dissolve the cement paste.

Sealing material characteristics that are important to clients are:

• Enhance the appearance of the concrete without degrading the look or feel

• Non-porous

• Completely resist stains from food, oil, and other household substances

• Resist heat from hot pots and pans

• Resist UV degradation and yellowing from sunlight

• Scratch-proof

Food Grade Concrete Sealer

• Easily cleaned using common household cleaning products

• Provide long term protection without the need for frequent maintenance

• Easy to repair& maintain

Sealing Materials: Sealers have two groups namely Penetrating sealers and Topical sealers.

Penetrating sealers come in the form of liquids that are applied to bare concrete, soak in, and then once wiped off and dried, are usually almost invisible.

Densifiers are water-based chemicals that react with the cement paste in the concrete. The reaction generates cementing agents that increase the strength of the surface concrete and fill the pores. The cementing agents that are generated during hardening often serve to provide some color enhancement. Densifiers are often applied before repellents.

Repellents are a concrete treatment that changes the surface tension characteristics of the concrete so that liquids bead up easily. They create a hydrophobic water-shedding effect when applied to the concrete.

Topical sealers make up the most of the sealers on the market as listed below:

Wax is the most basic sealer. Generally, a high-quality floor wax that contains carnauba and beeswax, or just pure beeswax, is used. Automotive paste wax should not be used for sealing because of the additives it contains.

Acrylic is a solvent based or water based, are the next most basic and common concrete sealers. Acrylic sealers are easy to use, available easily and relatively inexpensive. They are widely used for sealing floors and driveways, and provide modest protection. Acrylics generally provide heat resistance but are UV resistant.

Epoxy is a two-component chemical system and you need to mix them to form the coat. The chemical reaction is irreversible, and the end result is a very durable, very hard surface. Epoxies are expensive chemicals and one need to follow a proper process to apply them. There are three basic types of epoxies: solvent based, water based and 100{ccdfc561878e9246e1a18999d5a21dd519dc1b039f0564ab04c9b3978134babb} solids. They are key to a Food Grade Concrete Sealer. They are widely used in industrial kitchens.

Urethane are the type of sealers that has many of the Ideal Sealer characteristics. Some are a single part, and others are …

Choosing a Tomato Press and the Reason Why You Do not Always Have To

A tomato press can help you a great deal if you are producing many pounds of tomatoes every year and if you have ever tasted pizza or Italian pasta made with home made tomato sauce you will want to.

Home made pizza recipes state specifically to use home made sauce when possible, and it is no wonder considering that the home made variety will lack preservatives and you will be well aware what goes into the can, which can not be said to cans coming from the shelf of a supermarket.

People who have a few plants in their garden will probably get along with normal manual ways of removing the peel and seeds for a good thick paste but those who have hundreds will have to either spend days doing just this or simply buy a more serious model.

If you are the former, get a cheaper tomato press and peel the tomatoes by hand using this old trick to separate the peels. Boil some water and throw in the tomatoes for 30 seconds. Take them out and put them right into a bowl of cold water for success. You will be able to pinch the skin of the tomato and the meat will just fall out of it. If you can not use a sharp knife to start it.

Removing the seeds is rather easy as well. Use your fingers or a teaspoon to remove the majority of the seeds. This is not a perfect solution but you will have a good enough result.

If you process lots of tomatoes every year it is recommended to buy a food mill to make the process easier because while you can do this with 5 pounds of tomato, you will not want to do it for eight hours with 200 pounds.

I have heard praises sung about the Villaware design tomato press and food mill so I would suggest checking them out before you do anything else at choosing the proper equipment. Cheaper models are also available especially if you are one of those hobby gardeners who do it for the love of the process.

Pick stainless steel appliances although as a non-stainless tray likes to rust in a years time between the seasons. It also makes cleaning easier and you will have to clean it very thoroughly.

Tomato presses can be used for other types of sauces and marmalades, such as producing seedless berry jams. …

Why Professional Fishing Guides Choose VacMaster Vacuum Sealers

1. Professionals know that if their customers are happy they will have repeated business. They know that six months after the big fishing trip when there customer is dining on a mouth watering fillet that tastes like it just came out of the ocean, THAT customer will come back next year. VacMaster preserves flavor up to 10 times longer than traditional freezer wraps.

2. Professionals know that quality pays off. VacMaster uses only food grade USDA approved materials, and only the highest quality stainless steel. All VacMaster vacuum sealers are proudly MADE IN THE USA.

3. Professionals know that the large rotary oil pumps used by VacMaster are the best in the world. These pumps provide years and years of reliable service, you will not worry that the machine will burn out or fail from over use.

Professional Chef: "In my business fresh taste is the most important ingredient. Fresh fish are available at random times so, when we can get fresh fish we buy in quantity. in an onion and caper marinade it tastes like it was pulled from the Teton River that morning … the VacMaster SVP 15 is our choice for locking in that fresh taste. control … Lots of money! There's nothing better than VacMaster, it's dependable and easy to use. "

External Vacuum Sealer:

Almost everyone has seen the cheap home vacuum sealer made in China. These are what we call "External" vacuum sealers. The product is placed in the bag and the air is sucked out the end of the bag and then the heat seals it shut. These machines vary in quality and usually can process 3-5 bags before they overheat. They simply are not made for heavy use. They are messy, hard to use, and the bags are expensive (up to 10 times more than chamber vacuum sealer bags). Also, many times the bag being sealed fails in the freezer because of moisture that is sucked into the end of the bag. The food freezer burns and is then wasted. In our testing of all the external machines on the market, we have only found one that is a quality product, it is the Pro 150 by VacMaster. This machine is made of food grade stainless steel instead of cheap plastic. More than the strong stainless steel body is the powerful dual piston pump. It is the premier external vacuum sealer on the market.

Chamber Vacuum Sealer:

Serious fishermen and professional guides worldwide will tell you, "You get what you pay for when you buy a chamber vacuum sealer." And you really do. Amazingly, despite the fact that chamber vacuum sealers are usually up to 6 times more expensive than an external vacuum sealer, in a short amount of time you will actually start saving money because of the lower cost of the bags used. External type vacuum sealer bags are up to 10 times more expensive than chamber type vacuum sealer bags. Its easy to see the savings, let alone the …

How to Make Beef Jerky in an Oven, Or Better Yet, a Food Dehydrator

Can you make jerky in a regular home oven? Yes, a home oven can be used as a makeshift food dehydrator. Food dehydration essentially requires two basic elements; heat and air flow. These two elements work in concert to remove moisture from food. As the heat warms the food, its moisture is released and evaporated into the air. To dehydrate food in an oven, you simply place food items on the wire racks in your oven, set the heat and leave the oven door slightly ajar to let air and moisture out. You can also place a fan by the open oven door to provide some air circulation.

The basic meat preparation steps for making jerky are as follows: o Choose a lean piece of meat and trim off all the fat, connective tissue and or tendons o Slice the trimmed meat into 1/8 to 1/4 inch thick strips. The slices can be made with or against the grain. o If desired, the meat strips can be marinated with sauces and seasoned with spices, salt and pepper. o The United States Department of Agriculture (USDA) recommends that, before dehydrating, the meat strips be heated to a temperature of 160 degrees Fahrenheit (71 degrees Celsius). The USDA recommends this step to destroy any harmful bacteria that may be in the raw meat. Per the USDA, studies have shown that harmful bacteria can survive temperatures of 140 degrees Fahrenheit (60 degrees Celsius). The USDA specifically recommends preheating, before dehydrating, for ground beef based jerky. o Maintain a constant drying temperature of between 130 to 140 degrees Fahrenheit (54 to 60 degrees Celsius).

Advantages of dehydrating food in an oven include: a) an easy, practical way to experiment with food dehydration and b) little to no additional investment is required, assuming an oven is already available. However, dehydrating with an oven does have its disadvantages including: a) an oven lacks air movement, which is a critical component of food dehydration and could result in improperly dehydrated food, bacteria and microbial growth and premature food spoilage, b) inefficient energy use given the oven's size and cost (it is estimated that leaving the oven door open will require the oven to work 25{ccdfc561878e9246e1a18999d5a21dd519dc1b039f0564ab04c9b3978134babb} to 30{ccdfc561878e9246e1a18999d5a21dd519dc1b039f0564ab04c9b3978134babb} harder to maintain the desired oven temperature), c) the danger inherent in leaving the oven door open while it is in use, especially if you have younger children, d) the heat emanating from the open oven door will heat the surrounding area – not so good if it is spring or summer or if you live in a warmer climate, e) some older ovens can not set temperatures below 200 degrees Fahrenheit (93 degrees Celsius) and f) your oven will obviously be out of commission for several hours.

Food dehydrators are specifically designed to provide a constant ideal drying temperature combined with heated air that circulates via a blower or fan. Thus, the two main components in food dehydration – heat and air – are controllable via the dehydration unit. …

Benefits of Bolu Cookies for Health

Sponge cake is one of the foods that you often encounter at certain occasions such as weddings, birthdays, and other events. This food has a sweet taste that fits well in the mouth and has a very soft texture. These foods have different types of shapes and flavors. Then, this food is one type of food that everyone likes.

Talking about this food with its soft texture and delicious flavor, it makes you addicted to trying it. Although this food is sold in many places, you also do not hurt if you want to make your own in an easy way because these foods have a variety of health benefits for the body, bolu cookies receipe is also easy to find anywhere, ranging from various bookstores, also you can look it up on the internet. For those of you who want to know what are the benefits and efficacy of this sponge bun, here are the benefits.

  1. Good for eye health

Efficacy of the first sponge bread can help you in maintaining eye health. Apparently not just carrot vegetables that can keep your eye health. But this food is also very good for maintaining eye health. Therefore, to anticipate bad things can happen, as well as you eat these foods that can help you in maintaining better eye health.

  1. Help the diet program

If you have excessive weight would want to lose weight somehow. In this case, the diet is one way that many recommended so that no impact for health. In reducing body health, it turns out to eat sponge bun is one solution for your weight loss.

  1. Good for bone health

Sponge bread in it has vitamin D content that serves as a vitamin to help the absorption of calcium for bone. No wonder if this food becomes one of the foods that are useful to prevent the occurrence of bone loss.

  1. Immunity

The content of selenium in the sponge bun is very good at maintaining the health of the body. You need to know the many different types of diseases, should be anticipated by eating healthy foods, such as these foods and exercise regularly.

  1. Muscle formation

Sponge bread has a high enough protein compound that can be used in healthy and helps muscle growth. Because in the processing of this meal is much in fermentation with a variety of foods that are using one of the eggs in this food. while the egg itself is very good for you who are the process of muscle formation.

  1. For the maintenance of body cells

Sponge bread is also able to maintain healthy body cells. This is because the content in this food has a protein compound. While the protein has a very good role to produce and replace the body cells that have died.

  1. Maintenance of body cells

The ingredients in this food can help you in the process of metabolism. Metabolism will form a healthy body because all the process of digestion, absorption of nutrients and the processing …

Organic Baby Food – Do Not Buy ANY Brands Until You Read This!

The nasty components of some Organic Baby Foods that food manufacturer’s don’t want you to know!

Most Organic Baby Foods are fantastic, made by ethical, sustainable & considerate companies.

Others are large corporations simply aiming to get a piece of the “Organic pie” – although they may still scrape under the regulations and call themselves “Organic baby food” some of them are no good for your baby and not much better than the non organic varieties.

Read through the below tips to help you tell the good brands from the bad!

Is it certified organic?

Many brands put the word ‘organic’ somewhere on their label without any regulation or being truly organic. Only trust brands which have a say “certified organic” & have a logo somewhere on their label. In the USA the main certifier logo is the USDA but there are many others Packaging – What is it made of?

  • Is it plastic? If so, make sure it is BPA Free.
  • NEVER heat anything made from plastic (even if it says microwave safe!) as heat causes all sorts of dangerous toxins to leach out of all plastics and into the food. (Especially in the microwave)
  • If you need to heat this item, empty the contents into a glass, ceramic or stainless steel container.
  • Is it recyclable? Try always to buy food in packaging that can be recycled – and remember to recycle it! every little jar counts!
  • How much packaging is used? Don’t support companies that don’t care about our environment and who use multiple levels of packaging. For example, a jar, inside a cardboard box then wrapped in plastic. Instead choose to support a company who uses only 1 level of packaging.

Filler ingredients – what other ingredients are in this item?

Baby food really should be only 1 ingredient – the food you are feeding your baby! (And maybe a little breast milk to make a runnier consistency for newbies)

However, when you buy any premade, packaged foods (organic or not), some other ingredients are needed such as preservatives to maintain quality and thickeners/stabilizers to ensure a good consistency.

The percentage of the main ingredient will determine how good this food is and how ethical the company supplying it is.

Do not buy any baby foods that do not have the main ingredient at the first thing in the ingredient list, or that have lots of other ingredients as well as the main one.

For example, green bean puree ingredients should read: green beans, water. And maybe a little citric acid (lemon juice) or vitamin c.

The bottom line is the less ingredients – the better, more pure and closer to nature this food will be!

Preservation method – Fresh or frozen?

Frozen foods are ALWAYS best. They contain fewer (if any) preservatives as the freezing is the preservation method. They are also more nutritious as they have been frozen quickly after harvest or preparation, thus locking in the goodness.

Room temperature foods in pouches or jars …

Nansulate Reviews

At one time the largest airport in the world was in Bangkok, Thailand. After being built the developers wanted to use the most groundbreaking ecological technology in their design so they decided on nanotechnology based heat barrier paint to provide a clear lining that protected their aluminum air-bridge walls from weathering and moisture.

The coverings protected in a thin, transparent coat with a much longer lifetime than old-style fibrous insulation, while also matching beautifully with the design aesthetics.

Since the initial 2005 installation, that same insulation coating is still keeping the Suvarnabhumi International Airport green and energy efficient.

Applying this insulation is also very cost efficient and does not require costly machinery or manpower. The coatings are coated on like paint, with a sprayer, brush or roller, onto walls, ceilings, roofs, or attics.

Nanotechnology-based heat resistant paints have been used around the world since first being introduced in 2004, and are surprisingly just now growing popular in the UK, which is a bit lagging behind other countries in usage of this cutting edge tech, although recognizing its value years ago. In 2007, Nansulate, a patented portfolio of heat barrier paints, were brought up in a report titled, “Environmentally Beneficial Nanotechnologies: Barriers and Opportunities” by the Defra (Department for Environment, Food and Rural Affairs). Under scientific analysis, five nanotech applications were put through a detailed study, and nanotech was found to have the capability to contribute to reducing greenhouse gas emissions by up to 2{ccdfc561878e9246e1a18999d5a21dd519dc1b039f0564ab04c9b3978134babb} in the near term and up to 20{ccdfc561878e9246e1a18999d5a21dd519dc1b039f0564ab04c9b3978134babb} by 2050.

Nanotechnology and Energy Savings

Nanotechnology is merely the manipulation of ingredients at a smaller scale than previously able to. By manipulating material at the nano scale, materials can be built from the atomic level upwards with much less waste. Materials can take on dissimilar characteristics when you handle them at this level, such as silver having anti-microbial properties or the ability to insulate in a much thinner layer.

Nansulate heat barrier paint technology incorporates a harmless micro-sized nanotech based matter with nano sized makeup that has a very low heat conductivity. Furthermore the matter is hydro-phobic, which offers mold and mildew resistance without the use of toxin or poisons. This matter is delivered in a uniquely formulated clear, love VOC, water-based coating that has outstanding adhesion and light resistance.

Reduction of heat as tested to ISO 8990:1990 “Standard Test Method for Steady-State Thermal Performance of Building Assemblies” over 8 centimeter plastered, brick walls, was 34.8{ccdfc561878e9246e1a18999d5a21dd519dc1b039f0564ab04c9b3978134babb} at a standard 3-coat, which is approximately 6-7 mils dry film depth, and average energy savings reported by home and building owners is between 20{ccdfc561878e9246e1a18999d5a21dd519dc1b039f0564ab04c9b3978134babb}-40{ccdfc561878e9246e1a18999d5a21dd519dc1b039f0564ab04c9b3978134babb}.

Nansulate gained the European Energy Performance of Buildings Directive certification for building construction standards in the European Union from the UNI EN ISO 8890:1999 tests, in regards to building lining specifications. Nanotech Coatings UK Ltd has also been given a contract with the British Board of Agreement, (“BBA”) for tests for the stated utilization of the product on inside walls and ceilings, and outside walls in …

Cancer, Epigenetics, and Nutrigenomics – How Food Affects Your Cancer Genes

One of the causes of cancer is abnormal genes. Cancer causing genes are called oncogenes and genes that prevent cancer are called tumor suppressor genes. Cancers can occur when the normal genes are not functioning normally. Genes, as you know, are the blueprints to the body. They tell a cell what it will be and what it will do. We could not function if the process did not run well. There is a system in place that is designed to keep good genes running and suppress bad genes. This process is called epigenetics.

Epigenetic changes are modifications to the genome that are heritable during cell division but do not involve a change in DNA sequence. Expression of genes is not regulated by the DNA sequence, which is the same in every cell, but by epigenetic marking and packaging. This process regulates chromatin structure through DNA methylation, histone variants, post-translational modifications, nucleosome positioning factors or chromatin loop and domain organization.

How can this cause cancer? Well, if a tumor suppressor gene is abnormally turned off, or an oncogene is turned on, then cancer (carcinogenesis) can occur. One key is a chemical change to the DNA called methylation. First, we need to define the process to make it clearer.

DNA contains four bases: adenine, guanine, cytosine, thymidine, but there is a fifth base methylated cytosine. DNA methyl-transferase (DNMT) produces methyl-cytosine where cytosines precede guanine (CpG). The CpG areas are not symmetric but clustered in CpG islands located at promoter regions. The promoter region is the region at the beginning of a gene and it controls the start of gene transcription. If the promoter is off, then the gene never is expressed.

Abnormal methylation in cancer has been known for 20 years. Hypo-methylated areas turn on normally silent areas such as virally inserted genes or inactive X-linked genes. Hyper-methylated areas silence tumor suppresser genes.

We know that cancers have abnormal levels of methylation and we know foods can help prevent cancers. Is there a link between foods and epigenetics? Yes!

The study of food nutrients and their effect on disease through epigenetics is known as nutrigenomics. This is a growing field, in fact, it is exploding. A Google search for the term nutrigenomics produces 127,000 entries.

Epidemiologic studies suggest there are bad foods and good foods. BAD: red meat, processed meat, grilled meat, dairy, animal fat, partially hydrogenated fats. Good: Fish, fruits, vegetables, tree nuts, omega-3 fatty acids, whole grains.

You can study the epigenetic effects of bad or good foods. I’m going to talk about some of the cancer preventing foods and how their mechanisms include epigenetic effects.

Foods with epigenetic effects include green tea, cruciferous vegetables, and grapes. Usually we hear about antioxidants and foods. Antioxidants are important but there are beneficial substances in foods called polyphenols which can affect genes. Of the polyphenols, different forms exist but flavonoids are the most highly cited for health benefits and are found in a variety of vegetables and fruits. Types of flavonoids include …

2 Delicious Low Calorie and Vegetarian Recipes For An Awesome Lunch!

Vegetarian Pastitsio

  • vegetable cooking spray
  • 12oz Morningstar Farms Recipe Crumbles or similar product
  • 1cup chopped onion 8oztomato paste
  • 1/3cupwater up to 1/2 cup
  • Salt and pepper to taste
  • 1cup elbow macaroni
  • 6tbl grated Parmesan cheese divided
  • 1/2tsp cinnamon or more to taste
  • 1/4tsp nutmeg optional
  • 12oz evaporated skim milk 1 can
  • 4tsp light butter or margarine
  • 2x eggs lightly beaten

Preheat oven to 350F. Spray a 9″ x 7″ or similar deep 11 cup casserole dish with vegetable cooking spray. Put a pot of water up to boil.

Spray a 9″ or 10″ nonstick skillet with vegetable cooking spray. Saute onion for 1 or 2 minutes; add the vegetable protein crumbles and saute for another 5 minutes or so. Add the tomato paste, water, salt, pepper and some nutmeg and cinnamon. Cook for another minute or two. Remove from heat and set aside.

Meanwhile cook the elbow macaroni according to package directions for the minimum amount of time to become just *barely* al dente. Drain under cold running water to stop cooking, then drain again. Return to pasta cooking pot and toss with 1 teaspoon of butter and 1 or 2 tablespoons of Parmesan cheese.

Spray casserole dish with cooking spray. Layer 1/2 of the macaroni evenly in the bottom of the casserole. Spread the vegetable protein crumbles over the macaroni layer. Sprinkle with just a touch more cinnamon and 1 or 2 tablespoons of grated parmesan. Cover with the remaining macaroni.

In a bowl, beat the eggs lightly. In a small saucepan, heat the evaporated skim milk with the remaining tablespoon of butter. Whisk half of the warm milk/butter mixture into the eggs, then return the eggs mixture to the saucepan and whisk with the rest of the milk.

Pour the milk/butter/egg mixture evenly over the entire casserole; it will not lay on top but will sink down – this is just fine. Dust the top of the casserole evenly with the remaining 1 – 2 tablespoons of grated parmesan.

Bake the casserole for 1 hour, or until egg mixture is set and top is crusty and golden. Remove from the oven and let stand for 10 – 15 minutes before serving.

Note: I used regular, not fat-free, parmesan; Land O’Lakes light butter; Morningstar Farms brand vegetable protein crumbles (which, by the way, I thought were *much much much* better than the Green Giant Harvest Burgers for Recipes kind).

This recipe was *great* and not too much of a hassle to make, not even on a weeknight. I will definitely make it again; can see it becoming a family standard. It is also something I would make for company – vegetarians and meat-eaters alike.

I must say that with a big old mound of spinach and some French bread with roasted red peppers, this made quite a filling and satisfying feast. And it was a *lot* more food for not many more calories than a _Lean Cuisine_ or similar type frozen entree.

NOTES : Serve with French bread and …