tiếng anh chuyên ngành công nghệ sinh học

There is much greater recognition today that people can helpthemselves and their families to reduce the risk of illness and disease and to maintaintheir state of health and well being th

READING BOOK

ENGLISH FOR BIOTECHNOLOGIST

FACULTY OF BIOTECHNOLOGY HANOI OPEN UNIVERSITY

Collected by Nguyen Van Dao, PhD.

HANOI, 2010

Unit 1 The Benefits of Chlorophyll

What is Chlorophyll?

Chlorophyll is known to be "the plant's blood," that is, the principal element in the

physiology of plant life Chlorophyll is a substance that is rich in magnesium whoseform is similar to that of hemoglobin The only difference between chlorophyll

molecule and that of blood, is a central atom which is iron in blood and magnesium

in chlorophyll According to experts , this similarity causes the body to have thecapability of transforming a chlorophyll molecule into one of hemoglobin bychanging just one atom of magnesium into one of iron

Chlorophyll is the substance in the plant that makes it green Adding green leafyvegetables to one's diet helps add chlorophyll This green substance is full ofimportant, healing nutrients that revive the body with oxygen for optimum health.When taking chlorophyll into our bodies, our hemoglobin count is elevated and as aresult, our circulation improves and we have more energy It also enriches the bloodwith special nutrients that build iron

What is Chlorophyll Good For?

Besides what is mentioned above, chlorophyll helps increase heart function, improvesthe vascular system, cleanses the liver of heavy metals and chemical toxins, cleansesand improves the health of the intestines, uterus, and lungs It is also a natural breathfreshener and body deodorizer

For people who really want to cleanse their bodies of impurities, adding chlorophyll

is a great way to go From liver and colon cleanses, to blood and circulationimprovement, chlorophyll in the diet will bring vast improvements If eliminationissues are plaguing you, adding chlorophyll to your diet will help solve your problem

How do you take Chlorophyll?

Chlorophyll is found in all sorts of delicious green vegetables like: alfalfa, broccoli,spinach, Swiss chard, Brussels sprouts, beet greens, green peppers, kale, leeks, turnipgreens and etc Also, when consuming raw, fresh and “living” foods, you get morechlorophyll Truly, once you feel and even see the differences in your complexionand in your general body health, you will be impressed and convinced

If you know your body is very deprived of chlorophyll and want extra help in terms

of a supplement, go by your health food store and purchase a chlorophyll product.Take one a day or as directed by your naturopath and experience the incredibleresults for yourself

Read more:

http://www.brighthub.com/health/diet-nutrition/articles/15698.aspx#ixzz0lpizWGqK

Unit 2 Panax Ginseng Health Benefits and Information

Panax ginseng is a member of the Araliaceae family of plants, which includes theclosely related American ginseng and less similar Siberian ginseng Panax ginsengcommonly grows on mountain slopes and is usually harvested in the fall The root ofpanax ginseng is used preferably from plants older than six years of age

Panax ginseng is different from American ginseng and Eleuthero They are not interchangeable.

Unlike American ginseng and Eleuthero or Siberian Ginseng, panax has been a part

of Chinese medicine for thousands of years It is used in connection with manyconditions such as cancer, anxiety, colds, flu and for lowering blood levels of sugarand cholesterol, as in type 2 diabetes and high cholesterol Most commonly known as

an adaptogen, panax ginseng is currently being used in Asian countries to treat heartconditions and lungs, as well as for an overall health enhancer Panax ginseng hasbeen known to have a relaxing effect on the muscles in the lungs The resultingairway relaxation may help to calm asthma symptoms and other airways constrictinglung conditions In some studies a combination of panax ginseng and gingko seemed

to increase memory and thinking processes

Taking panax ginseng orally may enhance male fertility by increasing sperm count,quality, and movement, as it activates the body system that increases production ofcertain hormones To increase athletic performance, panax ginseng is often added tosports drinks or supplements It has, however, not been proven effective for this use.Also used for women, it is supposed that panax ginseng can cause an effect similar tothat of estrogen, by stimulating hormone production and related chemicals In somelaboratory studies, panax ginseng increased the production of breast cancer cells It ispossible that this is achieved by activating estrogen receptors Panax ginseng mayincrease blood levels of substances that the body converts into estrogen according tosome studies More studies are being performed to verify the hormonal effects ofpanax ginseng

Dosage and Administration………

Panax ginseng may be taken by mouth or applied topically It can be applied directly

to the penis in treatment for erectile dysfunction in men It is available in capsules,dried root powder, fresh root, liquid extracts, and teas Usually it is standardized tocontain 7 of the active ingredients known as ginsenosides

The amounts of active chemicals in panax ginseng vary greatly according to how the plants are grown, harvested, processed, and stored Panax ginseng products may be extended with other types of ginseng that are less expensive to

Recommended daily dose of oral Panax ginseng is:

 Fresh Root - 500 mg to 3000 mg (0.5 -3 grams)

 Dried root powder capsules - 200 mg to 600 mg

Tea may be made by soaking chopped fresh root or 1500 mg (1.5 grams) of dried rootpowder in about 5 ounces of boiling water for 10 to 15 minutes Strain to removesolid particles You may wish to sweeten the tea or flavor it with other herbs to make

it more enjoyable………

It is encouraged to discontinue use after 3 months for a period of 2-3 weeks if usingpanax ginseng continuously It is always best to follow the directions on the package

Unit 3

How much should you drink every day?

Water is essential to good health, yet needs vary by individual These guidelines canhelp ensure you drink enough fluids

By Mayo Clinic staff

How much water should you drink each day? A simple question with no easyanswers Studies have produced varying recommendations over the years, but intruth, your water needs depend on many factors, including your health, how activeyou are and where you live

Though no single formula fits everyone, knowing more about your body's need forfluids will help you estimate how much water to drink each day

Health benefits of water

Water is your body's principal chemical component, making up, on average, 60percent of your body weight Every system in your body depends on water Forexample, water flushes toxins out of vital organs, carries nutrients to your cells andprovides a moist environment for ear, nose and throat tissues

Lack of water can lead to dehydration, a condition that occurs when you don't haveenough water in your body to carry out normal functions Even mild dehydration candrain your energy and make you tired

How much water do you need?

Every day you lose water through your breath, perspiration, urine and bowelmovements For your body to function properly, you must replenish its water supply

by consuming beverages and foods that contain water

Several approaches attempt to approximate water needs for the average, healthy adultliving in a temperate climate

 Replacement approach The average urine output for adults is about 1.5 liters

(6.3 cups) a day You lose close to an additional liter of water a day throughbreathing, sweating and bowel movements Food usually accounts for 20 percent ofyour total fluid intake, so if you consume 2 liters of water or other beverages a day (alittle more than 8 cups) along with your normal diet, you will typically replace thelost fluids

 Eight 8-ounce glasses of water a day Another approach to water intake is the

"8 x 8 rule" — drink eight 8-ounce glasses of water a day (about 1.9 liters) The rulecould also be stated, "drink eight 8-ounce glasses of fluid a day," as all fluids counttoward the daily total Though the approach isn't supported by scientific evidence,many people use this basic rule as a guideline for how much water and other fluids todrink

 Dietary recommendations The Institute of Medicine advises that men

consume roughly 3 liters (about 13 cups) of total beverages a day and womenconsume 2.2 liters (about 9 cups) of total beverages a day

Even apart from the above approaches, if you drink enough fluid so that you rarelyfeel thirsty and produce 1.5 liters (6.3 cups) or more of colorless or slightly yellowurine a day, your fluid intake is probably adequate

You may need to modify your total fluid intake depending on how active you are, theclimate you live in, your health status, and if you're pregnant or breast-feeding

 Exercise If you exercise or engage in any activity that makes you sweat, you

need to drink extra water to compensate for the fluid loss An extra 400 to 600milliliters (about 1.5 to 2.5 cups) of water should suffice for short bouts of exercise,but intense exercise lasting more than an hour (for example, running a marathon)requires more fluid intake How much additional fluid you need depends on howmuch you sweat during exercise, the duration of your exercise and the type of activityyou're engaged in

During long bouts of intense exercise, it's best to use a sports drink that containssodium, as this will help replace sodium lost in sweat and reduce the chances ofdeveloping hyponatremia, which can be life-threatening Also, continue to replacefluids after you're finished exercising

 Environment Hot or humid weather can make you sweat and requires

additional intake of fluid Heated indoor air also can cause your skin to lose moistureduring wintertime Further, altitudes greater than 8,200 feet (2,500 meters) may

trigger increased urination and more rapid breathing, which use up more of your fluidreserves

 Illnesses or health conditions Signs of illnesses, such as fever, vomiting and

diarrhea, cause your body to lose additional fluids In these cases you should drinkmore water and may even need oral rehydration solutions, such as Gatorade,Powerade or CeraLyte Also, you may need increased fluid intake if you developcertain conditions, including bladder infections or urinary tract stones On the otherhand, some conditions such as heart failure and some types of kidney, liver andadrenal diseases may impair excretion of water and even require that you limit yourfluid intake

 Pregnancy or breast-feeding Women who are expecting or breast-feeding

need additional fluids to stay hydrated Large amounts of fluid are used especiallywhen nursing The Institute of Medicine recommends that pregnant women drink 2.3liters (about 10 cups) of fluids daily and women who breast-feed consume 3.1 liters(about 13 cups) of fluids a day

Beyond the tap: Other sources of water

Although it's a great idea to keep water within reach at all times, you don't need torely only on what you drink to satisfy your fluid needs What you eat also provides asignificant portion of your fluid needs On average, food provides about 20 percent oftotal water intake, while the remaining 80 percent comes from water and beverages ofall kinds

For example, many fruits and vegetables, such as watermelon and tomatoes, are 90percent to 100 percent water by weight Beverages such as milk and juice also arecomposed mostly of water Even beer, wine and caffeinated beverages — such ascoffee, tea or soda — can contribute, but these should not be a major portion of yourdaily total fluid intake Water is one of your best bets because it's calorie-free,inexpensive and readily available

Staying safely hydrated

It's generally not a good idea to use thirst alone as a guide for when to drink By thetime you become thirsty, it's possible to already be slightly dehydrated Further, beaware that as you get older your body is less able to sense dehydration and send yourbrain signals of thirst Excessive thirst and increased urination can be signs of a moreserious medical condition Talk to your doctor if you experience either

To ward off dehydration and make sure your body has the fluids it needs, make wateryour beverage of choice Nearly every healthy adult can consider the following:

 Drink a glass of water with each meal and between each meal

 Hydrate before, during and after exercise

 Substitute sparkling water for alcoholic drinks at social gatherings

If you drink water from a bottle, thoroughly clean or replace the bottle often

Though uncommon, it is possible to drink too much water When your kidneys areunable to excrete the excess water, the electrolyte (mineral) content of the blood isdiluted, resulting in low sodium levels in the blood, a condition called hyponatremia

Endurance athletes, such as marathon runners, who drink large amounts of water are

at higher risk of hyponatremia In general, though, drinking too much water is rare inhealthy adults who consume an average American diet

If you're concerned about your fluid intake, check with your doctor or a registereddietitian He or she can help you determine the amount of water that's best for you

Unit 4 FUNCTIONAL FOOD

1 Introduction

The primary role of diet is to provide sufficient nutrients to meet the nutritionalrequirements of an individual There is now increasing scientific evidence to supportthe hypothesis that some foods and food components have beneficial physiologicaland psychological effects over and above the provision of the basic nutrients Today,nutrition science has moved on from the classical concepts of avoiding nutrientdeficiencies and basic nutritional adequacy to the concept of "positive" or "optimal"nutrition The research focus has shifted more to the identification of biologicallyactive components in foods that have the potential to optimise physical and mentalwell being and which may also reduce the risk of disease Many traditional foodproducts including fruits, vegetables, soya, whole grains and milk have been found tocontain components with potential health benefits In addition to these foods, newfoods are being developed to enhance or incorporate these beneficial components fortheir health benefits or desirable physiological effects

2 What are functional foods?

The concept of functional foods was born in Japan In the 1980s, health authorities inJapan recognised that an improved quality of life must accompany increasing lifeexpectancy for the expanding number of elderly people in the population if healthcare costs were to be controlled The concept of foods that were developedspecifically to promote health or reduce the risk of disease was introduced

Functional foods have not as yet been defined by legislation in Europe Generally,they are considered as those foods which are intended to be consumed as part of thenormal diet and that contain biologically active components which offer the potential

of enhanced health or reduced risk of disease Examples of functional foods includefoods that contain specific minerals, vitamins, fatty acids or dietary fibre, foods withadded biologically active substances such as phytochemicals or other antioxidantsand probiotics that have live beneficial cultures (see Annex)

As interest in this category of foods has grown, new products have appeared andinterest has turned to the development of standards and guidelines for thedevelopment and promotion of such foods

3 Why do we need functional foods?

Consumer interest in the relationship between diet and health has increasedsubstantially in Europe There is much greater recognition today that people can helpthemselves and their families to reduce the risk of illness and disease and to maintaintheir state of health and well being through a healthy lifestyle, including the diet.Ongoing support for the important role of foods such as fruits and vegetables andwholegrain cereals in disease prevention and the latest research on dietaryantioxidants and combinations of protective substances in plants has helped toprovide the impetus for further developments in the functional food market inEurope.

Trends in population demographics and socio-economic changes also point to theneed for foods with added health benefits An increase in life expectancy, resulting in

an increase in the number of elderly and the desire for an improved quality of life, aswell as increasing costs of health care, have stimulated governments, researchers,health professionals and the food industry to see how these changes can be managedmore effectively There is already a wide range of foods available to today'sconsumer but now the impetus is to identify those functional foods that have thepotential to improve health and well-being, reduce the risk from, or delay the onset

of, major diseases such as cardiovascular disease (CVD), cancer and osteoporosis.Combined with a healthy lifestyle, functional foods can make a positive contribution

to health and well being

4 Conclusion

Functional foods offer great potential to improve health and/or help prevent certaindiseases when taken as part of a balanced diet and healthy lifestyle The subject ofhealth claims is becoming increasingly important and there is broad consensus thatthere needs to be a regulatory framework in the EU that will protect consumers,promote fair trade and encourage product innovation in the food industry Theresearch opportunities in nutrition to explore the relationship between a food or afood component and an improved state of health and well-being, or reduction ofdisease, present the greatest challenge to scientists now and in the future Thecommunication of health benefits to consumers is also of critical importance so thatthey have the knowledge to make informed choices about the foods they eat andenjoy

Bibliography

http://www.eufic.org/article/en/page/BARCHIVE/expid/basics-functional-foods/

Unit 5 The Science of Beer Making

Today, beer is consumed in vast amounts in this country, and beer making is largelyautomated as in all mass produced products Despite the sophisticated machinery that

is used in brewing beer, it's still essentially the same procedures that have been used

for hundreds of years However, beer making has become very sophisticated because

of the advances in knowledge that has resulted from advances in science Prior to,

and even during the 1800's, there were many who knew how beer could be made, but

none knew of the science behind each step It was not until the 19th Centuries that itwas realized that during germination, of cereal grains, that enzymes were releasedthat would not break down not only the barley starch and protein into simple sugarsand amino acids, but would also do the same for other carbohydrates, such as potato,corn and wheat This realization cheapened the cost of making beer since germinatedbarley is a greater investment than the utilization of potato, corn and wheat It wouldnot be until the 19th Century that it would be known that yeasts were the organismsthat actually were responsible for the fermentation process

Although the process of fermentation had been used for thousands of years, it wasthought to be a magical rather than a material process As a result, many rituals andsuperstitions developed to direct and control fermentation By the17th Century, it wasknown that yeast was present during fermentation, but its role was controversial.There were two opposing views on this subject One view was that yeast was requiredfor the fermentation process, while the other argued that the process was purelychemical It was not until Louis Pasteur's work, in the 1850's and 1860's, was thisargument resolved Pasteur was asked by the distillers of Lille, where themanufacture of of alcohol, from beet sugar, was an important local industry, todetermine the problem of lactic acid production in their alcohol Upon examination ofthe fermentation product under the microscope, Pasteur was able to observe the usualyeast cells, but also noted that there were a large number of smaller rod- and sphere-shaped cells When Pasteur placed a small amount of this material in a sugar solution,

a vigorous lactic acid fermentation occurred along with the formation of a grayishdeposit in the solution which proved to be the rod- and sphere-shaped cells.Successive transfers of these cells always resulted in production of lactic acidfermentation and an increase in the number of cells Pasteur argued that the cells were

a new "yeast" that specifically converted sugar to lactic acid during its growth Itwould be years later before it was understood that the new "yeast" were actuallybacteria Using a similar method, Pasteur studied a number of organisms and theirfermentative processes He was able to show that the different fermentation productsproduced were invariably accompanied by specific microorganisms This discovery,however, had further significance Just as the different microorganisms causeddifferent fermentation products from sugar, so did different diseases arise as a result

of different microorganisms, and that these microorganisms did not arisespontaneously, as once believed, but that each microorganism was derived from pre-existing cells of the same type This also led to the concept that by destroying themicroorganisms in food products and beverages or by preventing their appearance insterile products, spoilage could be prevented This concept led to the heat treatment

of food products and beverages that we now know as pasteurization

In the beginning of beer making, beer was an alcoholic beverage with the flavor ofmalt and grain It was flat, slightly sweet and would spoil quickly It would not beuntil the 8th Century, that brewers in central Europe found that the addition of Hopsflowers preserved the beer and gave it the slightly bitter taste that made it morepalatable However, Hops was not the only bitter additive used Various cultures used

other bitters; tannins from Oak and Ash trees were used in Scandinavia; cinnamon insouthern Europe and in America sweet fennel, licorice or sassafras was used.Nevertheless, by the end of the 15th Century, it was Hops that became the standardbitter and preservative added to beer Only in England was there resistance to the use

of Hops, but they, too, accepted it by the end of the 16th Century

With the genetic manipulation of yeasts, numerous varietal strains have been bred.This, along with modifications in the brewing process has led to different types ofbeers Those most often seen in North America include:

 Lager Beers made with yeast that settle on the bottom (Saccharomyces

carlsbergensis) of the container used Thus, all the yeast and other material settles on

the bottom which results in a clear beer Most American beers are lagers

 Pilsner A colorless lager beer originally brewed in the city of Pilsen Waterused for this style of beer tend to be harder, with a higher calcium and magnesiumcontent than water used for lager The color of pilsner is also lighter than that of lagerbeer

 Ale Beers made with yeast that floats (Saccharomyces cerevisiae) to the top of

the brewing vats, resulting in a cloudier beer They tend to have a higher alcoholcontent than lagers

 Stout A very dark, almost black ale The dark color and roasted flavor isderived from the roasted barley, and/or roasted malt Beer historians consider it to bethe descendant of the Porter ale

 Porter A very dark ale The darker color and special flavor comes fromtoasting the malt before brewing This usually results in a stronger taste and higheralcohol content Considered by beer historians to have evolved into the Stout ale

Processing

1 Measuring and grinding the barley and specialty grains which in this case forour Sawtooth ale which includes rye, wheat, Munich and caramel malts in addition tothe barley

2 The ground grain is fed by an overhead tube and auger system into our mashtun At the point of exit from our auger we mix it with hot (165°) water from the 'hot

liquor' tank The 'mashing' process takes about 120 minutes and uses about 600

pounds of crushed grain per 310 gal of brew

Manipulating the temperature of a mixture of water and a starch source (known asmash) in order to convert starches to fermentable sugars The mash goes through one

or more stages of being raised to a desired temperature and left at the temperature for

a period of time During each of these stages, enzymes (alpha and beta amylaseprimarily) break down the long dextrins that are present in the mash into simplerfermentable sugars, such as glucose The number of stages required in mashingdepends on the starch source used to produce the beer Most malted barley used todayrequires only a single stage

3 ' Sparging': A process of rinsing the malted grain to remove any remaining malt

sugars From the French work esparger, "to sprinkle, uses 170° water to rinse out the

grain sugars from the crushed grain It is these sugars that when combined with yeastand allowed to sit (ferment), produce an alcoholic beverage (beer).

The process extracts the fermentable liquid, known as wort, from the mash Duringsparging the mash is contained in a lauter-tun, which has a porous barrier throughwhich wort but not grain can pass The brewer allows the wort to flow past the porousbarrier and collects the wort The brewer also adds water to the lauter-tun and lets itflow through the mash and collects it as well This rinses fermentable liquid from thegrain in the mash and allows the brewer to gather as much of the fermentable liquidfrom the mash as possible The leftover grain is not usually further used in makingthe beer However, in some places second or even third mashes would be performedwith the not quite spent grains Each run would produce a weaker wort and thus aweaker beer

4 The ' wort' is pumped from the mash tun (left) to the 'kettle' (right) Stainlessscreens at the bottom of the mash tun leave the spent grains behind The liquidresulting from sparging, or rinsing of the malt with water to come up with afermentable sugar solution The wort is heated to destroy bacteria, then cooled andmixed with yeast to attain the desired outcome of beer

Boiling sterilises the wort and increases the concentration of sugar in the wort The

wort collected from sparging is put in a kettle and boiled, usually for about one hour.During boiling, water in the wort evaporates, but the sugars and other components ofthe wort remain; this allows more efficient use of the starch sources in the beer.Boiling also destroys any remaining enzymes left over from the mashing stage aswell as coagulating proteins passing into the wort, especially from malted barley,which could otherwise cause protein 'hazes' in the finished beer Hops are addedduring boiling in order to extract bitterness, flavour and aroma from them Hops may

be added at more than one point during the boil As hops are boiled longer, theycontribute more bitterness but less hop flavour and aroma to the beer

5 Pitching yeast from a finished beer to use for this next brew We usually end

up using the yeast for about 5 batches before retiring it for new

Yeast: The bacteria that converts the malt sugar to alcohol, used by chance until the18th century, when specific types of y east became cultivated for brewing

6 'fermentation' process In the heat exchanger, the 'wort' is being pumped

from the kettle to one of the fermenters as it is being quickly cooled to a temperature

of around 70° and being aerated with oxygen to start the fermentation

During fermentation, the wort becomes beer Once the boiled wort is cooled and in afermenter, yeast is propagated in the wort and it is left to ferment, which requires aweek to months depending on the type of yeast and strength of the beer In addition toproducing alcohol, fine particulate matter suspended in the wort settles duringfermentation Once fermentation is complete, the yeast also settles, leaving the beerclear Fermentation is sometimes carried out in two stages, primary and secondary.Once most of the alcohol has been produced during primary fermentation, the beer istransferred to a new vessel and allowed a period of secondary fermentation.Secondary fermentation is used when the beer requires long storage before packaging

or greater clarity

7 Pasteurisation is an optional stage of the beer process in which the beer is

slowly heated and cooled to kill off any existing bacteria in order to maintain longershelf life This is generally a stage not included in higher end beers, but is quitecommon in mass-produced beers such as American-Style lite beers, and other mass-produced lagers It is less common in ales as pasteurization can change the manyflavours

8 Packaging, final stage of the brewing process, prepares the beer for

distribution and consumption During packaging, beer is put into the vessel fromwhich it will be served: a keg, cask, can or bottle Beer is carbonated in its package,either by forcing carbon dioxide into the beer or by "natural carbonation" Naturallycarbonated beers may have a small amount of fresh wort/sugar and/or yeast added tothem during packaging This causes a short period of fermentation which producescarbon dioxide

9 Lastly, the spent grains (after shoveling out of the mash tun) are waiting forpick up by a local farmer and the spent hops which are very acidic are used by localorganic growers for mulching

Beer Terms

Adjuncts: Fermentable ingredients and flavorings other than malted barley such asrice, corn, brewing sugar and herbs

Ale: Worlds oldest style of beer that is top fermented, usually at 60-70°F

Alt beer: "Old" in German, a top fermenting style of German beer

Bitter: Term for 'pale' type beers that use generous amounts of hops; commonlyfound in pale ales, or India pale ales

Bock: Strong beer, origin in Germany and the Netherlands

Bottle-conditioned: A beer that undergoes a secondary ferment in the bottle

Caramel malt: A reddish-tinged malt that imparts a good sweet "nutty and chewy"flavor to finished beer The type used in lager brewing is called caramalt

Corn Syrup: An adjunct used to increase carbonation in finishing beers and also toincrease alcohol content

Draft Beer: Beer stored and drawn from kegs

Ester: Flavour compounds made by the yeast turning the malt sugars into alcohol andcarbon dioxide Esters may be fruity or spicy

Grist: The coarse powder made from malt that has been crushed or 'milled' in thebrewery prior to mashing

Hallertauer: A popular hops, originating in Germany

Hops: A bitter, oily herb used to flavor beer and prevent spoilage It is related to theCannabis and Nettle family Amount and variety of hops used has a great impact onthe sweetness or bitterness of the taste

Hydrometer: Device to measure the specific gravity of the wort and beer, before andafter brewing, to determine the alcohol content, and also to determine how muchsugar has been converted to alcohol

India Pale Ale: Also known as IPA, a highly hopped beer developed by the Brits forshipment to India; the highly hopped brew would survive transport and keep well fortheir troops

Lager: A brew that undergoes a secondary 'cold' fermenting process; from theGerman word meaning 'store' The cold-conditioning encourages the yeast to settleout, increases carbonation, and produces a smooth, clean-tasting beer

Lambic: Of Belgian origin, a beer made by spontaneous fermentation Often includesfruits as adjuncts

Malt: Barley and other grains that have been partially germinated, then dried, toallow starches to be converted to usable sugar

Nitrogen gas: An adjunct used to promote a foaming head in some kegged beer, andnow, with new technologies, in some bottles and cans (Guiness)

Pilsner: Or Pilsner or Pils, an international brand name for a light lager In the Czechrepublic, the term is meant only for beers brewed in Pilsen or Pilzen where the stylewas perfected

Porter: Dark brown or black beer originating in London; its name comes from thestreet-market porters who originally drank it

Stout: Once an English term to mean the "stoutest" beer of a brewery; early originsidentified it with porter style beer Now generally considered an Irish style of asweet, very dark and rich beer

Trappist: Ales brewed by monks originally of the Trappist order now mostly located

in Belgium; known for their old open fermented yeasts A subject of itself; try aChimay "blue" for an explanation

Wheat beer: Beers blended with wheat grains typically have a distinctive fruitiertartness; usually utilized with low-hopped malts

1 Early beer was flat, not very palatable and also spoiled quickly Yet, peoplecontinued to drink it Other than for the obvious reason, what was another reason forcontinuing to drink beer?

2 It was a long time before the early spoilage of beer was remedied How didbrewers finally keep beer from quickly spoiling?

3 Various cultures developed beer making, independently Although the process

by which they made beer was similar, one obvious difference was in the grain thatwas used for malting Name some cultures that used grains other than barley formaking beer

4 Which is older, beer or wine? Why do you believe this to be the case?

5 Why is production of a standard quality wine more difficult to achieve than a

standard quality beer?

Unit 6 Greenhouse effect

The Warming Greenhouse

Many different things can affect the climate of our planet Understanding more howthe Earth works can help us understand how our planet acts like a greenhouse andhow changes in the balance of the Earth system can change the climate

The Sun is the source of all energy on our planet But many different factors affecthow much of the sun’s energy is let into the Earth system and how much of it is letout into space Making sure that just enough is let in and out is a delicate balance.Currently the system is not in balance and more heat is let in than is let out

When the Sun's Energy gets into the Atmosphere

Have you ever worn a dark colored shirt on a warm sunny day? Your dark shirt willabsorb more heat than your friend’s light colored shirt That will make you warmer

On a larger scale, this happens in the Earth system as well Forests, lakes, oceans,glaciers, deserts, and cities all absorb, reflect, and radiate heat differently

Take a look at the picture of glaciers in the Himalayan Mountains What color is theice? Is that color light or dark? What color is the land? Is it lighter or darker? —Lightcolors reflect light back into space, while dark colors absorb heat, warming the Earth

Albedo is the percentage of the Sun’s energy that is reflected back by a surface The

type of surface that sunlight first encounters is the most important factor that affectsthe warming or cooling of the planet Light colored surfaces like ice have a highalbedo, while dark colored surfaces tend to have a lower albedo What would happen

if the ice melted? Would Earth’s albedo be higher or lower? Would this cause Earth

to become cooler or warmer?

While it might be quite warm in the countryside on a summer day, it can getunbearably hot in a nearby city! That’s because the buildings and pavement in citiesabsorb loads of sunlight, much more than the countryside These cities are called

“heat islands.” The countryside is also cooled by water evaporating from lakes andgiven off by the plants in forests and fields Cities have fewer plants and bodies ofwater and so are not cooled very much by evaporation

The Greenhouse Effect and Greenhouse Gasses

Have you ever been inside a greenhouse on a cold winter day? It might be coldoutside, but inside the greenhouse lush green plants flourish in the warmth andsunshine Greenhouses are made of glass and are designed to hold heat inside Ourplanet's atmosphere traps energy just like a greenhouse Energy from the Sun canenter the Earth’s atmosphere, but not all of it can easily find its way out again

What blocks the Sun’s energy from escaping from the Earth? Unlike a greenhouse,the Earth does not have a layer of glass over it! Instead, molecules in our atmospherecalled greenhouse gasses absorb the heat Greenhouse gasses include water vapor,methane, ozone, nitrous oxide, and carbon dioxide There may not be much of some

of these gasses in our atmosphere, but they can have a big impact Each greenhousegas molecule is made of three or more atoms that are bonded loosely together Thesemolecules are able to absorb heat, which makes them vibrate They eventually releasethe heat energy and it is often absorbed by another greenhouse gas molecule

The greenhouse effect is useful because trapping some energy keeps the temperatures

on our planet mild and suitable for living things Without its atmosphere and thegreenhouse effect, the average temperature at the surface of the Earth would be zerodegrees Fahrenheit However, too many greenhouse gases can cause the temperature

to increase out of control Such is the case on Venus where greenhouse gases areabundant and the average temperature at the surface is more than 855 degreesFahrenheit (457 degrees Celsius)

You might hear people talking about the greenhouse effect as if it is a bad thing It isnot a bad thing, but people are concerned because Earth’s greenhouse is warming upvery rapidly This is happening because we are currently adding more greenhousegases to our atmosphere, causing an increased greenhouse effect The increasedGreenhouse Effect is causing changes in our planet that can affect our lives

Are Climates Changing?

Like many questions in science, the question of how our planet is warming includessome parts that are very well understood and other parts that are not as wellunderstood Scientists use what we know about how the Earth works to make aspecial type of computer program called a global climate model Global climatemodels help us predict how global warming may affect our planet in dozens tohundreds of years To get the best predictions, scientists compare the results of manydifferent model experiments and check results with data we have observed Adetailed outlook for the next 100 years is updated every few years by thousands ofexperts from around the world

Here are some things that we know:

 Greenhouse gases (such as water vapor and carbon dioxide) act to warmEarth’s atmosphere by trapping heat and radiating some of it back toward the Earthsurface

 The amount of greenhouse gases in our atmosphere is increasing Carbondioxide has risen more than 30 percent since people started using fossil fuels andlevels are now the highest in more than 400,000 years

 Earth’s average surface temperature has risen more than 1 degree Fahrenheit(0.6 degrees Celsius) since 1900

 The amount of sea ice in the Arctic has decreased severely over the last 50years as the ice melts

 Glaciers are melting

 Over 25 percent of the world’s coral reefs have already died due to warmingoceans

 Earth will continue to warm as people use more fossil fuels and the amount ofgreenhouse gases increases

Here’s what models have predicted for the next 100 years:

 Global temperatures may rise 2 to 10 degrees Fahrenheit (about 1 to 6 degreesCelsius)

 Sea level may rise up to 35 inches (88 centimeters)

 More moisture from the oceans will evaporate into the air, which means morerain for some areas and more drought for others

 Some places will warm more than other places, and some places might evenbecome cooler

 There will be less cold days in wintry places and more summer heat waves

 Vermont’s maple trees could vanish within a generation as climates change

 Places like Glacier National Park in Montana will have no more glaciers; theice there is expected to melt completely by 2030

We may know that the Earth will continue to warm as the amount of greenhousegasses increases But what we do not know is how this will affect people, plants, andanimals Some regions will become considerably hotter or cooler, or wetter or drier,than others Some places might have stronger storms or stronger droughts All thesechanges can affect the way people live their lives and the way ecosystems exist

Word formation

Unit 6 What is Bioethanol?

The principle fuel used as a petrol substitute for road transport vehicles is bioethanol.Bioethanol fuel is mainly produced by the sugar fermentation process, although it canalso be manufactured by the chemical process of reacting ethylene with steam

The main sources of sugar required to produce ethanol come from fuel or energycrops These crops are grown specifically for energy use and include corn, maize andwheat crops, waste straw, willow and popular trees, sawdust, reed canary grass, cordgrasses, jerusalem artichoke, myscanthus and sorghum plants There is also ongoingresearch and development into the use of municipal solid wastes to produce ethanolfuel

Ethanol or ethyl alcohol (C2H5OH) is a clear colourless liquid, it is biodegradable,low in toxicity and causes little environmental pollution if spilt Ethanol burns toproduce carbon dioxide and water Ethanol is a high octane fuel and has replaced lead

as an octane enhancer in petrol By blending ethanol with gasoline we can alsooxygenate the fuel mixture so it burns more completely and reduces pollutingemissions Ethanol fuel blends are widely sold in the United States The mostcommon blend is 10% ethanol and 90% petrol (E10) Vehicle engines require nomodifications to run on E10 and vehicle warranties are unaffected also Only flexiblefuel vehicles can run on up to 85% ethanol and 15% petrol blends (E85)

What are the benefits of Bioethanol?

Bioethanol has a number of advantages over conventional fuels It comes from arenewable resource i.e crops and not from a finite resource and the crops it derivesfrom can grow well in the UK (like cereals, sugar beet and maize) Another benefitover fossil fuels is the greenhouse gas emissions The road transport networkaccounts for 22% (www.foodfen.org.uk) of all greenhouse gas emissions and throughthe use of bioethanol, some of these emissions will be reduced as the fuel cropsabsorb the CO2 they emit through growing Also, blending bioethanol with petrolwill help extend the life of the UK’s diminishing oil supplies and ensure greater fuelsecurity, avoiding heavy reliance on oil producing nations By encouragingbioethanol’s use, the rural economy would also receive a boost from growing thenecessary crops Bioethanol is also biodegradable and far less toxic that fossil fuels

In addition, by using bioethanol in older engines can help reduce the amount ofcarbon monoxide produced by the vehicle thus improving air quality Anotheradvantage of bioethanol is the ease with which it can be easily integrated into theexisting road transport fuel system In quantities up to 5%, bioethanol can be blendedwith conventional fuel without the need of engine modifications Bioethanol is

produced using familiar methods, such as fermentation, and it can be distributedusing the same petrol forecourts and transportation systems as before

Bioethanol Production

Ethanol can be produced from biomass by the hydrolysis and sugar fermentationprocesses Biomass wastes contain a complex mixture of carbohydrate polymers fromthe plant cell walls known as cellulose, hemi cellulose and lignin In order to producesugars from the biomass, the biomass is pre-treated with acids or enzymes in order toreduce the size of the feedstock and to open up the plant structure The cellulose andthe hemi cellulose portions are broken down (hydrolysed) by enzymes or dilute acidsinto sucrose sugar that is then fermented into ethanol The lignin which is also present

in the biomass is normally used as a fuel for the ethanol production plants boilers.There are three principle methods of extracting sugars from biomass These areconcentrated acid hydrolysis, dilute acid hydrolysis and enzymatic hydrolysis

Concentrated Acid Hydrolysis Process

The Arkanol process works by adding 70-77% sulphuric acid to the biomass that hasbeen dried to a 10% moisture content The acid is added in the ratio of 1.25 acid to 1biomass and the temperature is controlled to 50C Water is then added to dilute theacid to 20-30% and the mixture is again heated to 100C for 1 hour The gel producedfrom this mixture is then pressed to release an acid sugar mixture and achromatographic column is used to separate the acid and sugar mixture

Dilute Acid Hydrolysis

The dilute acid hydrolysis process is one of the oldest, simplest and most efficientmethods of producing ethanol from biomass Dilute acid is used to hydrolyse thebiomass to sucrose The first stage uses 0.7% sulphuric acid at 190C to hydrolyse thehemi cellulose present in the biomass The second stage is optimised to yield themore resistant cellulose fraction This is achieved by using 0.4% sulphuric acid at215C.The liquid hydrolates are then neutralised and recovered from the process

Enzymatic Hydrolysis

Instead of using acid to hydrolyse the biomass into sucrose, we can use enzymes tobreak down the biomass in a similar way However this process is very expensive and

is still in its early stages of development

Wet Milling Processes

Corn can be processed into ethanol by either the dry milling or the wet millingprocess In the wet milling process, the corn kernel is steeped in warm water, thishelps to break down the proteins and release the starch present in the corn and helps

to soften the kernel for the milling process The corn is then milled to produce germ,fibre and starch products The germ is extracted to produce corn oil and the starch

fraction undergoes centrifugation and saccharifcation to produce gluten wet cake Theethanol is then extracted by the distillation process The wet milling process isnormally used in factories producing several hundred million gallons of ethanol everyYear

Dry Milling Process

The dry milling process involves cleaning and breaking down the corn kernel into fine particles using a hammer mill process This creates a powder with a course flour type consistency The powder contains the corn germ, starch and fibre In order to produce a sugar solution the mixture is then hydrolysed or broken down into sucrose sugars using enzymes or a dilute acid The mixture is then cooled and yeast is added

in order to ferment the mixture into ethanol The dry milling process is normally used

in factories producing less than 50 million gallons of ethanol every Year

Sugar Fermentation Process

The hydrolysis process breaks down the cellulostic part of the biomass or corn into sugar solutions that can then be fermented into ethanol Yeast is added to the

solution, which is then heated The yeast contains an enzyme called invertase, which acts as a catalyst and helps to convert the sucrose sugars into glucose and fructose (both C6H12O6)

The chemical reaction is shown below:

The fructose and glucose sugars then react with another enzyme called zymase,which is also contained in the yeast to produce ethanol and carbon dioxide The chemical reaction is shown below:

The fermentation process takes around three days to complete and is carried out at atemperature of between 250C and 300C

Fractional Distillation Process

The ethanol, which is produced from the fermentation process, still contains asignificant quantity of water, which must be removed This is achieved by using thefractional distillation process The distillation process works by boiling the water and

ethanol mixture Since ethanol has a lower boiling point (78.3C) compared to that ofwater (100C), the ethanol turns into the vapour state before the water and can becondensed and separated

Unit 7 Top 10 Functional Food Trends In America

'Functional foods' are those that provide a health benefit beyond basic nutrition andmore people are recognizing that they are an important part of a lifestyle that leads to

Liz Sloan, writing in Food Technology, has identified the top 10 trends in functionalfoods The article noted that a majority of Americans, 69 percent, are incorporatingfoods into a preventative lifestyle, while 27 percent are utilizing food as a treatment

to manage a preexisting health condition One-third of shoppers (36 percent) aretrying to reduce the risk of developing a health condition, follow a doctor’s advice(30 percent) or manage/treat a specific condition on their own (25 percent), according

to the Food Marketing Institute¹ data

1 Healthy Household Halo – Americans are looking to create a healthy household.Approximately 57 percent of shoppers are making a lot of effort to eat healthier².With half (53 percent) of adults controlling their diet – 61 percent for weight, 36percent cholesterol, 22 percent blood sugar, 18 percent high blood pressure, and 14percent diabetes³ Babies and young children also drive healthier household eating.Popular trends include DHA for brain and eye development and probiotics fordigestive health In recent years, sales of healthful kids’ foods have outsold regularkids’ products 3:14 With 28 percent of parents admitting that they have anoverweight child and one in eight kids having two or more risk factors for heartdisease later in life, the No 3 concern of moms, after immunity andgrowth/development, is now healthy kids foods

2 Natural End Benefits – Recent scientific validation of the health benefits ofsuperfoods have convinced consumers that key benefits are, in fact, naturallyachievable, thus creating a new trend to whole food nutrition New superfoodsinclude:

3 Balancing The “Bul-get” – The U.S weight loss market—projected to grow from

$58 billion to $69 billion by 2010—is undergoing a sea change as consumers shiftfrom dieting/weight loss programs to managing weight via smaller portions, specificfood restrictions, and light/low-fat and super-satiating foods 5 Products providing,satiety, the state of feeling full or gratified, are now a hot commodity

4 Contemporary Conditions – As 31 million Americans turn age 65 over the next 10years, and the oldest of the 76 million baby boomers enter their 60s, the demand forcondition-specific foods will skyrocket Conditions such as high cholesterol, highblood pressure, osteoporosis and diabetes have created a need for functional foods tomanage/treat these conditions Boomers are looking to consume more omega-3s,polyphenols, flavanols, and plant sterols as part of a balanced lifestyle

5 Proactive Lifestyles – With the majority of consumers trying to live a preventive lifestyle, fortified foods and beverages have quickly become a way of life

Consumers are making a strong effort to get more vitamin C, calcium, B vitamins, fiber, antioxidants, vitamin E, omega-3s/DHA/fish oil, vitamin A, potassium, iron, and folic acid from the food and beverages they consume6

Proactive lifestyles have also created a need for functional foods that enhance skin, hair, and nails from the inside out The U.S “cosmeceutical” market is expected to grow from $14.9 billion to $17.2 billion by 20107

6 Simpler, Greener, & Cleaner – Many consumers are taking a simpler, more-naturalapproach to the foods they eat, looking for foods with only a few ingredients and as fresh and close to the farm as time and budget will allow Hormones topped the list ofingredients that consumers were least comfortable consuming

Organic food and beverages sales grew 13 percent in 2007 and are expected to

continue at double-digit growth through 20108 Consumers believe local products arefresher, have fewer pesticides, and in general are of higher quality9 Whole and heritage grains are among the ingredients that best symbolize the new natural

8 Sensitivity Training – The number of adults who perceive that they, or their

children, suffer from food allergies, intolerances, and sensitivities continues to grow, creating lucrative markets, disproportionate to their true medical base The 70 millionAmericans suffering from a digestive ailment expect to see more products fortified with fiber and gluten-free Foods carrying a digestive health/probiotic clam reached

Of all new functional food concepts, consumers are most interested in new products that improve mental performance13 Just over one-third of consumers drink energy beverages for a mental boost14 Ginseng, guarana, and taurine are among the key ingredients in emerging beverages Candies, gums, and chocolates are also gaining popularity within this market

10 New Venues – Without a doubt, the most important factor driving the healthy andfunctional foods market mainstream has been the increased accessibility of healthy products through additional channels With today’s grab-and-go lifestyle and rising gas prices, convenience stores have become a powerhouse for sales of some healthy products Convenience stores have instituted new programs designed to increase sales

of these types of products

What is Kombucha?

Kombucha is a living health drink made by fermenting tea and sugar with thekombucha culture The result can taste like something between sparkling apple ciderand champagne, depending on what kind of tea you use It's not what you'd imaginefermented tea to taste like

The origins of Kombucha have become lost in the mists of time It is thought to haveoriginated in the Far East, probably China, and has been consumed there for at leasttwo thousand years The first recorded use of kombucha comes from China in 221

BC during the Tsin Dynasty It was known as "The Tea of Immortality"

It has been used in Eastern Europe, Russia and Japan for several centuries It's fromJapan in 415 AD that the name kombucha is said to have come A Korean physiciancalled Kombu or Kambu treated the Emperor Inyko with the tea and it took his name,

"Kombu" and "cha" meaning tea Russia has a long tradition of using a healing drinkcalled "Tea Kvass" made from a "Japanese Mushroom"

From Russia it spread to Prussia, Poland, Germany and Denmark but it seems to havedied out during World War Two After the war Dr Rudolph Skelnar created renewedinterest in kombucha in Germany when he used it in his practice to treat cancerpatients, metabolic disorders, high blood pressure and diabetes

The Kombucha culture looks like a beige or white rubbery pancake It's often called a'scoby' which stands for ' symbiotic culture of bacteria and yeasts.The culture isplaced in sweetened black or green tea and turns a bowl full of sweet tea into a bowlfull of vitamins, minerals, enzymes and health-giving organic acids

As the Kombucha culture digests the sugar it produces a range of organic acids likeglucuronic acid, gluconic acid, lactic acid, acetic acid, butyric acid, malic acid and

usnic acid; vitamins, particularly B vitamins and vitamin C; as well as amino acids,enzymes And of course there are all the benefits of the probiotic microorganismsthemselves The Kombucha culture is a biochemical powerhouse in your kitchen You might wonder if fermenting tea with yeasts would produce an alcoholicbeverage It's a good question The yeasts do produce alcohol but the bacteria in theculture turn the alcohol to organic acids Only minute quantities of alcohol, typically1% by volume remains in the kombucha brew.

With every brew you make the kombucha forms a new layer or scoby on the surface

of the liquid These can be left to thicken the scoby or can be divided, giving youspare cultures that you can store in some sweet tea in the fridge in case somethingshould happen to your active culture Or you might want to pass on spare Kombuchacultures to friends or use a new scoby to start another batch of kombucha

Kombucha and Health

Many health claims are made for kombucha but there is less research on the benefits

of kombucha than there is on fermented milk products It has certainly been shown tohave similar antibiotic, antiviral and anti fungal properties in lab tests In rats it’sbeen shown to protect against stress and improve liver function There is a lot ofexperiential evidence from people who have been using kombucha over many years.Many of the benefits reported include improvements in energy levels, metabolicdisorders, allergies, cancer, digestive problems, candidiasis, hypertension, HIV,chronic fatigue and arthritis It ‘s also used externally for skin problems and as a hairwash among other things

The Organic Acids

The body's most important detoxifier When toxins enter the liver this acid bindsthem to it and flushes them out through the kidneys Once bound by glucuronic acidtoxins cannot escape A product of the oxidation process of glucose, glucuronic acid

is one of the more significant constituents of Kombucha As a detoxifying agent it'sone of the few agents that can cope with pollution from the products of the petroleumindustry, including all the plastics, herbicides, pesticides and resins It kidnaps thephenols in the liver, which are then eliminated easily by the kidneys Kombucha can

be very helpful for allergy sufferers Another by-product of glucuronic acid are theglucosamines, the structures associated with cartilage, collagen and the fluids whichlubricate the joints It is this function that makes Kombucha so effective againstarthritis

Produced by the yeast, protects human cellular membranes and combined with

Gluconic acid strengthens the walls of the gut to combat yeast infections like candida

Types of Tea for Kombucha

Kombucha requires tea for its fermentation (Camellia Sinensis) That's real tea notherbal tea It can be also be sensitive to strong aromatic oils A tea like Earl Grey thatcontains Bergamot oil, can sometimes kill or badly affect the culture There areseveral different kinds of tea that give different results from lighter tastes to strongermore cider like tastes

Black tea is made from leaves that have been fully fermented The leaf is spread outand left to wilt naturally, before being fired, producing a deep, rich flavour and anamber brew

Oolong tea is half way between green tea and black tea It's gently rolled after pickingand allowed to partially ferment until the edges of the leaves start to turn brown.Oolong combines the taste and colour of black and green tea

Green tea is withered then steamed or heated to prevent oxidation and then rolled anddried It is characterized by a delicate taste, light green colour The Japanese teaSencha makes an especially fine kombucha

White Tea is the rarest and most delicate of tea Plucked forty-eight hours or lessbetween the time the first buds become fully mature and the time they open Unlikeblack and green teas, white tea isn't rolled or steamed, but simply aired dried in thesun, this preserves more of its antioxidant properties White tea has about three times

as many antioxidant polyphenols as green White tea represents the least processedform of tea

http://www.seedsofhealth.co.uk/fermenting/kombucha.shtml

Role of Yeast in Production of Alcoholic Beverages

Although there is a distinction between beer, wine and liquor as well as other lesserknown alcoholic beverages, they share one thing in common They are the

fermentation products of yeasts, mostly Saccharomyces cerevisiae or in the case of beers, usually S carlsburgiensis Yeasts, as you recall, are not mycelial They are

unicellular fungi that reproduce asexually by budding or fission The reaction bywhich alcoholic beverages are produced is generally referred to as fermentation andmay be summarized as:

Yeast + Glucose Alcohol (Ethanol) + CO2

This reaction is also important in baking bread, but the desired product is then thecarbon dioxide rather than alcohol The production of alcohol occurs best in theabsence of oxygen However, from the yeast's point of view, alcohol and carbondioxide are waste products, and as the yeast continues to grow and metabolize in thesugar solution, the accumulation of alcohol will become toxic when it reaches aconcentration between 14-18%, thereby killing the yeast cells This is the reason whythe percentage of alcohol in wine and beer can only be approximately 16% In order

to produce beverages (liquor) with higher concentrations of alcohol, the fermentedproducts must be distilled

The Wine Making Process

Wine making has been around for thousands of years In its basic form, wine making

is a natural process that requires very little human intervention Mother Natureprovides everything that is needed to make wine; it is up to humans to embellish,improve, or totally obliterate what nature has provided, to which anyone withextensive wine tasting experience can attest

There are five basic components or steps to making wine: harvesting, crushing andpressing, fermentation, clarification, and aging and bottling Undoubtedly, one canfind endless deviations and variations along the way In fact, it is the variants andlittle deviations at any point in the process that make life interesting They also makeeach wine unique and ultimately contribute to the greatness or ignominy of anyparticular wine The steps for making white wine and red wine are essentially thesame, with one exception The making of fortified or sparkling wines is also anothermatter; both require additional human intervention to succeed and at this time, willnot be part of this discussion

The Harvest

Harvesting or picking is certainly the first step in the actual wine making process.Without fruit there would be no wine, and no fruit other than grapes can produceannually a reliable amount of sugar to yield sufficient alcohol to preserve theresulting beverage, nor have other fruits the requisite acids, esters and tannins tomake natural, stable wine on a consistent basis For this reason and a host more, mostwinemakers acknowledge that wine is made in the vineyard, at least figuratively In

order to make fine wine, grapes must be harvested at the precise time, preferablywhen physiologically ripe A combination of science and old-fashioned tastingusually go into determining when to harvest, with consultants, winemakers, vineyardmanagers, and proprietors all having their say Harvesting can be done mechanically

or by hand However, many estates prefer to hand harvest, as mechanical harvesterscan often be too tough on the grapes and the vineyard Once the grapes arrive at thewinery, reputable winemakers will sort the grape bunches, culling out rotten or underripe fruit before crushing

Crushing and Pressing

Crushing the whole clusters of fresh ripe grapes is traditionally the next step in thewine making process Today, mechanical crushers perform the time-honored tradition

of stomping or trodding the grapes into what is commonly referred to as must Forthousands of years, it was men and women who performed the harvest dance inbarrels and presses that began grape juice's magical transformation from concentratedsunlight and water held together in clusters of fruit to the most healthful and mystical

of all beverages - wine As with anything in life, change involves something lost andsomething gained By using mechanical presses, much of the romance and ritual hasdeparted this stage of wine making, but one need not lament too long due to theimmense sanitary gain that mechanical pressing brings to wine making Mechanicalpressing has also improved the quality and longevity of wine, while reducing thewinemaker's need for preservatives Having said all this, it is important to note thatnot all wine begins life in a crusher Sometimes, winemakers choose to allowfermentation to begin inside uncrushed whole grape clusters, allowing the naturalweight of the grapes and the onset of fermentation to burst the skins of the grapesbefore pressing the uncrushed clusters

Up until crushing and pressing the steps for making white wine and red wine areessentially the same However, if a winemaker is to make white wine, he or she willquickly press the must after crushing in order to separate the juice from the skins,seeds, and solids By doing so unwanted color (which comes from the skin of thegrape, not the juice) and tannins cannot leach into the white wine Essentially, whitewine is allowed very little skin contact, while red wine is left in contact with its skins

to garner color, flavor, and additional tannins during fermentation, which of course isthe next step

Fermentation can require anywhere from ten days to a month or more The resultinglevel of alcohol in a wine will vary from one locale to the next, due to the total sugarcontent of the must An alcohol level of 10% in cool climates versus a high of 15% inwarmer areas is considered normal Sweet wine is produced when the fermentationprocess stops before all of the sugar has been converted into alcohol This is usually aconscious, intentional decision on the part of the winemaker.

If the desired product is a white win, the free juice is transferred to a fermentationtank and the peels and stems are removed and pressed again The juice of the secondpress can be added to the original juice or used to make another lower grade wine Ifred wine is the desired product, the skins of the grape go into the fermentation tankwith the juice The red color of this wine is from the red pigment in the epidermis ofthe grape skin Various vessels may be used as the fermentation tank The mostinexpensive and commonly used vessel is a 32 gallon, plastic garbage can

Once the juice is in the fermentation tank, preferred strains of yeast are often added,but are not needed The skin of the grapes already have adequate yeasts on them thatthis step could be omitted This is one of the uncontrolled quality of wines Since theyeasts that grow on the grapes vary in different vineyard, especially if they are indifferent countries, the quality of the finished wine will also vary (this is probably thebasis for the claim that one country's wine is superior to another) The addition of thepreferred yeast gives some measure of control to the end product Sulfur dioxide isnormally introduced into the juice at this time to kill bacterial growth that may spoilthe taste of the final product Fermentation is allowed to continue for about eight toten days, after which the initial wine is drawn off of the skin, if it is still present Anyliquid obtained from the skins that remained during the fermentation is considered to

be of a poor quality and is used in poorer quality wines or for vinegar

The above wines are "still" wines because they are fermented in open tanks andcontain no gaseous carbon dioxide If fermentation stops before the sugars have allbeen metabolized by the yeast, the finish product is a sweet wine If all the sugarshave been metabolized, the wine is said to be dry As in the case of beer, the percentalcohol content will be 14-18% However, in fruit wines, the percentage is lowerbecause the amount of sugars in other fruits are generally lower Even with theaddition of sugar, fruit wines are generally 5 to 7% alcohol

After the initial fermentation, the liquid is allowed to ferment for 20 days to about amonth During this second fermentation, the dead yeast cells as well as otherparticulate matter settle to the bottom When this process is complete, the wine isseparated from the sediment and transferred to an aging tank As the aging processcontinues, more sedimentation occurs, and the wine is often transferred across aseries of tanks during aging This process is known as racking If the final tank is awooden cask, this also adds another uncontrolled quantity into the final product.Because wooden cask cannot be cleaned, they provide a unique character to the winesome of which are said to make the wine "superior." However, the use of stainlesssteel vats have removed this uncertainty

Champagne and Other Sparkling Wines

In order to obtain carbonation, extra sugar is added to yeast while the yeast is stillactively fermenting and then tightly cap The build up of carbon dioxide will

carbonate the beverage to give you the bubbly effect This is somewhat tricky since iftoo much fermentation occurs, the tightly sealed bottle can explode from the built uppressure What about really cheap champagne? The price of the champagne does notnecessarily mean that quality is lacking Some champagnes are cheap because theyare mass produced in large vats rather than handled as individual bottles.

Clarification

Once fermentation is completed, the clarification process begins Winemakers havethe option of racking or siphoning their wines from one tank or barrel to the next inthe hope of leaving the precipitates and solids called pomace in the bottom of thefermenting tank Filtering and fining may also be done at this stage Filtration can bedone with everything from a course filter that catches only large solids to a sterilefilter pad that strips wine of all life Fining occurs when substances are added to awine to clarify them Often, winemakers will add egg whites, clay, or othercompounds to wine that will help precipitate dead yeast cells and other solids out of awine These substances adhere to the unwanted solids and force them to the bottom ofthe tank The clarified wine is then racked into another vessel, where it is ready forbottling or further aging

Aging and Bottling

The final stage of the wine making process involves the aging and bottling of wine.After clarification, the winemaker has the choice of bottling a wine immediately,which is the case for Beaujolais Nouveau, or he or she can give a wine additionalaging as in the case of Grand Cru Bordeaux and great Napa Valley CabernetSauvignon Further aging can be done in bottle, stainless steel or ceramic tanks, largewooden ovals, or small barrels, commonly called barriques The choices andtechniques employed in this final stage of the process are nearly endless, as are theend results However, the common result in all cases is wine

The aging of wine is variable For white wines, usually one year to eighteen months,but red wines can age for as long as five years At stages during aging, the wine issampled and judged by a wine master The fate of the wine is dependent upon thedecision of the wine master The wine may be bottled after aging is complete or usedonly as a blend to make an inferior wine The bottled wine, again, based on thedecision of the wine master, may be aged longer in the bottles or sold immediatelyafter bottling Thus, is the variability of the finished wine product?

White wines can benefit from aging for up to five years, after which they will tend todeteriorate Red wines, on the other hand, can continue to improve for thirty or even

up to forty years

What is Environmental Pollution in rural areas?

Environmental pollution is caused due to over-use of natural resources, presence of alarge number of people and livestock in congested areas, use of agro-chemicals,setting up of factories, running of automobiles, burning of fuel, etc

A change in the environment due to pollution also affects the ecological balance.Environmental pollution is caused both ins rural and urban areas Pollution can causesickness and discomfort It also affects the productivity of natural resources, such asland, water, forests and livestock We can prevent environmental pollution if weunderstand its causes

Pollution in Rural Areas

In rural areas, pollution takes place around the houses, colonies and public places

Pollution around Houses:

In rural areas, most of the house are poorly ventilated because of small windows andlow roofs Keeping livestock inside the house is an old practice In the absence oftoilets, villagers use open fields As the families grow, the number of houses increaseand the colonies become congested Thus, pollution occurs in many ways

Air Pollution

In most of the rural houses, traditional chulhas are used for cooking food Due to apoorly ventilated kitchen and wet fuel wood, the chulha generates a lot of smoke Thesmoke inhaled by a rural woman is equivalent to the smoking of 200 cigarettes everyday Imagine what will happen then? Smoke also affects their health and harms theireyes The coal used for cooking also releases smoke, with harmful gases Thispollution can be prevented by replacing old chulhas with improved smokelesschulhas Such chulhas also reduce the requirement of fuelwood A kitchen can beproperly ventilated by installing large windows and fixing a chimney on the roof

A better way of preventing smoke is to install a biogas plant This would facilitatesmokeless cooking at a low cost, besides producing good quality farmyard manure,useful for increasing food production Keeping livestock inside the house attractsinsects like flies, ticks and mosquitoes Dung and urine release ammonia, methaneand other harmful gases having bad odour Hence, the animals should be kept outsideand the dung should be stored properly in manure pits, away from the house

Dust from barren fields, over-grazed pastures and roads pollute the air Inhalation ofdust can cause sore throat, cough and breathing disorders We can reduce the dust byplanting trees around houses, along roads and in pastures

Water Pollution:

Where do we get drinking water from? It may be from a well, tank canal or river But

it is the rain water which fills these sources Some portion of the rain water percolatesinto the ground and reaches the wells and the remaining water flows into rivers The

area near the well should be clean and must not be used for manure pits, toilets andurinals This will prevent the entry of dirt into the well along with rain water.Washing livestock, clothes and utensils and letting the toilet discharge into pondsshould also be avoided, because such practices pollute drinking water with germs andchemicals, thereby causing dangerous diseases Lack of drainage facilities to removethe discharge from the toilet and cattle shed is another cause of air and waterpollutions, Construction of a toilet linked biogas plant can solve this problem Thedirty water from the bathroom and kitchen can be used to irrigate fruit and forestryplants grown around the house, instead of allowing it to stagnate along the road Suchstagnat water promotes the breeding of flies and mosquitoes

Surplus Livestock:

Villagers maintain a large number of cattle, buffaloes, sheep and goats to supplementtheir income But they do not have sufficient fodder to feed them These animalswhen let out for grazing, damage pastures and forests Therefore, it is better to have afew high yielding animals which are fed well

Chemical Pollution:

Use of agro-chemicals has become a common practice in agriculture of thesechemicals Consumption of fruits and vegetables, harvested soon after the chemicalspray is another health hazard

To avoid this, it is necessary to educate farmers to use agro-chemicals safely and onlywhen needed Plant products like oil and cake of neem and pongamia, which are non-toxic to us can be used to control many crop pests In irrigated fields, when farmersapply large quantities of chemical fertilizers and pesticides, a part of these chemicalsmay dissolve in water

and percolate into the wells Thus, the water may get polluted Drinking this watermay cause sickness In such areas, we need to persuade farmers to reduce the doses ofagro-chemicals Effluents from sugar factories and other industries let in the filedmay also pollute drinking water in a similar way Such factories should be told totreat the effluents properly

Sanitation:

Many rural house do not have toilets and people use backyards, roadsides orcommunity land Such poor sanitary conditions promote the breeding of flies andgerms which spread many diseases As many of the families cannot build toilets forthemselves, it is necessary to build community toilets, and drainages to keep thesurroundings clean This discharge known as sewage, can be traated to kill germs andthen used to irrigate fruit and forestry plantations

Unpleasant Weather:

In the absence of trees on roadsides, community lands and degrades forests, thetemperature of our surroundings increases Hot winds make the summer worse andfield crops wither quickly To keep the atmosphere cool, we should plat trees alongroads, fields bunds and barren lands To protect trees, livestock should not be let out

in the filed The wildly grown Parthinium weed in fields and along roadsides casesskin and throat irritation for the people living nearby And along roadsides causesskin and throat irritation for the people living nearby Therefore, it is better to pull outthese plants before the flowering stage

Flood and Drought:

In the absence of tree cover, the land cannot absorb more rain water So most of thewater flows into the river causing floods This water also carries away fertile soilfrom the filed and deposits it in lakes, reducing the water storage capacity Therivulets flowing from such forests dry soon The water level of wells in such an areadecreases, causing water scarcity in summer To prevent floods and droughts, earthenbunds across the slope, called contour bunds, should be built on hilly areas andagricultural fields This would retain more water in the field The surplus waterflowing from the field can be stored in percolation tanks developed by constructingbunds across gullies Trees can be planted along canals This will enrich theenvironment and bring prosperity to rural areas

Pollution in Urban Areas:

Overpopulation, industrial growth and an increasing number of automobiles are themajor causes of pollution in cities

Air Pollution:

When there are less plants and more people living in an area, the oxygen supply willdecrease and carbon dioxide content in the air will increase, causing air pollution.The tall buildings absorb heat during the day and release it during the night Thus, theweather remains hot and unpleasant Automobiles and industries emit smokecontaining carbon dust, carbon dioxide, carbon monoxide and other poisonous gases,which are unhealthy Chemical factories release harmful gases, which can travel longdistances Gases like sulphur dioxide and nitrous oxide come in contace with cloud orrain water and turn into acid and result in acid rain Release of harmful gases likefluorine and nitrous oxide by factories into the atmosphere would destroy the ozonelayer and allow the harmful rays of the sun to reach the earth Gases like carbondioxide, sulphur dioxide and nitrous oxide, when released from automobiles andindustries, absorb heat from sunlight and raise the temperature of our surroundings.Due to deforestation and increasing industrial growth, the average temperature of theatmosphere may rise by 20 C – 50 C during the next fifty years This is known asglobal warming The rise in temperature will result in melting of snowy mountains,rise in water level of the sea and sinking of cities and villages located on the seacoast This is known as the greenhouse effect The best way to purity the polluted air

is to grow more trees, wherever we can If there is no space for tress, then shrubs or

creepers which can spread on walls or poles, without occupying any additional spacecan be planted Trees direct the gases to move upwards Some trees absorb harmfulgases Trees take in carbon dioxide and release oxygen The dust settles on leaves.Trees reduce noise by blocking sound waves and provide shade thereby keeping theatmosphere cool Automobiles should be avoided whenever possible Factoriesshould be forced to install pollution control devices

Water Pollution:

A large quantity of industrial effluent is generated in cities This needs to treated toremove harmful substances before letting into the river However, This is often notpracticed because of the high cost Such untreated effluent may poison fish, otheranimals and plants living in water Sewage containing harmful germs and chemicalscan contaminate the sources of drinking water The treated effluent and sewage can

be used for irrigating fruit and forestry trees

Sanitation:

Many villages moving to cities stay in congested huts which lack ventilation, toiletand drainage facilities Such colonies are called slums often suffer form illness,caused by pollution

Improper disposal of kitchen wastes known as garbage is another cause of pollution

of Garbage heaps breed flies and release bad odour Dropping litter on the roadsmakes the surroundings dirty and spreads many diseases Throwing slippery materialslike banana skin can cause injury to pedestrians Garbage and litter should bedeposited in dustbins which are collected by the municipal authorities It is possible

to use garbage for producing biogas a source of pollution-free energy Garbage canalso be converted into compost by neatly depositing it in a pit It is possible to recyclewaste paper, plastic, tin cans and glass pieces We must learn ways of making use ofthese wastes While keeping our surroundings clean Remember, wastage leads topollution If we waste water, the quantity of sewage will increase If we waste food,the volume of garbage will increase The municipal authorities will not have space todump these wastes and hence pollution will increase Moreover, food water,electricity will be available to other In this way, the we can avoid shortages

How are Our Public Places Polluted?

Maintaining cleanliness in public utilities like buses, bus stands, trains, railwaystations, schools, playgrounds Roads, parks, picnic spots and beaches is necessary Ifall of us maintain cleanliness, or surroundings can remain clean After enjoying goodfood at a picnic, if we do not throw the garbage into a dustbin, the parks and beachescan turn filthy and others will not be able to enjoy Let us not expect others to cleanour mess We must do it ourselves

What Role can Children Play in Preventing Environment Pollution?

Children in rural and urban areas can play am important role in preventingenvironment pollution very effectively there is great satisfaction in doing it ourselves.

What Can Rural Children do?

Children in village can persuade their parents to :

􀂙Use smokeless chulhas or install biogas plants; Use smokeless chulhas or install biogas plants;

􀂙Provide smoke outlets and ventilation in the kitchen; Use smokeless chulhas or install biogas plants;

􀂙Tie livestock outside the house and reduce their number Use smokeless chulhas or install biogas plants;

􀂙Feed livestock in their sheds without letting them out for grazing; Use smokeless chulhas or install biogas plants;

􀂙Plant trees around the house, on field bunds and along roadsides; Use smokeless chulhas or install biogas plants;

􀂙Develop filed bunds across the slope the retain more water and prevent the soilUse smokeless chulhas or install biogas plants; being washed away Plough the field across the slope;

􀂙Keep tanks, canals and other water sources clean; Use smokeless chulhas or install biogas plants;

􀂙Use the sewage water for growing trees; Use smokeless chulhas or install biogas plants;

􀂙Keep the surroundings of the house and well clean; Use smokeless chulhas or install biogas plants;

􀂙Prepare compost by using garbage, dung and other wastes; Use smokeless chulhas or install biogas plants;

􀂙Select a suitable site for the toilet, away from water sources and houses It can alsoUse smokeless chulhas or install biogas plants;

be connected to the biogas plant;

􀂙Use agro-chemicals carefully and try to avoid them Plant products may beUse smokeless chulhas or install biogas plants; preferred wherever effective to protect crops;

􀂙Protect wildlife like frogs, snakes, mongoose, birds, etc which Use smokeless chulhas or install biogas plants;

What Can Urban Children do?

Urban children can do a lot to reduce environment pollution

􀂙Plant tress in school and home premises Even if you are staying in a flat, plantsUse smokeless chulhas or install biogas plants; and creepers can be raises in pots and wooden boxes, in the balcony;

􀂙Protect the trees planted along roadsides; Use smokeless chulhas or install biogas plants;

􀂙Keep public areas clean and avoid littering; Use smokeless chulhas or install biogas plants;

􀂙Plant trees along roadsides, near bus stops, around playgrounds, and in parks toUse smokeless chulhas or install biogas plants; provide shade;

􀂙Avoid dumping garbage on the street Dispose them in a garbage dump; you canUse smokeless chulhas or install biogas plants; also make a compost pit to convert garbage into manure;

􀂙Waste paper, plastic, glass and metal pieces can be recycled this would reduce theUse smokeless chulhas or install biogas plants; pollution and conserve our resources;

􀂙Avoid using plastic materials such as plates and carry bags which cannot be usedUse smokeless chulhas or install biogas plants; again Moreover, when plastic is thrown away, it does not degrade but remains in thesoil, polluting the surroundings;

􀂙Do not make noise in public places; every likes quiet surroundings; Use smokeless chulhas or install biogas plants;

􀂙Request your family members to use automobiles only when necessary; walking orUse smokeless chulhas or install biogas plants; cycling can be a pleasure when the distance is short;

􀂙If someone is causing pollution in your area, inform the authorities through yourUse smokeless chulhas or install biogas plants; teachers or parents

On the Benefits, Advantages & Health Effects of Probiotics

and Lactic Acid Bacteria

Adapted by Healing Cancer Naturally from Probiotic, in Wikipedia, the free encyclopedia where you can read further

Probiotics are bacterial cultures comprising of potentially beneficial bacteria or yeast,however lactic acid bacteria (LAB) are the most common microbes used LAB havebeen used in the food industry for many years, because they are able to convertlactose into lactic acid This not only provides the characteristic sour taste offermented dairy foods such as yogurt, but acts as a preservative, by lowering the pHand creating less room for spoilage organisms to grow

Probiotic bacterial cultures are intended to assist the body's naturally occurring florawithin the digestive tract to reestablish themselves They are sometimesrecommended by doctors, and, more frequently, by nutritionists, after a course ofantibiotics, or as part of the treatment for candidiasis Many probiotics are present innatural sources such as lactobacillus in yogurt and sauerkraut Claims are made thatprobiotics strengthen the immune system.1

The rationale for probiotics is that the body contains a miniature ecology of microbes,collectively known as the gut flora The number of bacterial types can be thrown out

of balance by a wide range of circumstances including the use of antibiotics or other

drugs, excess alcohol, stress, disease, exposure to toxic substances, or even the use ofantibacterial soap In cases like these, the bacteria that work well with our bodies (seesymbiosis) may decrease in number, an event which allows harmful competitors tothrive, to the detriment of our health.

Effects of probiotic dietary supplements

There is no published evidence that probiotic supplements are able to replace thebody’s natural flora when these have been killed off There is evidence, however, thatprobiotics do form beneficial temporary colonies which may assist the body in thesame functions as the natural flora, while allowing the natural flora time to recoverfrom depletion The probiotic strains are then progressively replaced by a naturallydeveloped gut flora If the conditions which originally caused damage to the naturalgut flora persist, the benefits obtained from probiotic supplements will be short lived

Benefits

Scientists have found a range of potentially beneficial medicinal uses for probiotics.Briefly, they are described below

Managing Lactose Intolerance: Because lactic acid bacteria convert lactose into

lactic acid, their ingestion may help lactose intolerant individuals tolerate morelactose than what they would have otherwise.1

Prevention of Colon Cancer: In laboratory investigations, lactic acid bacteria have

demonstrated anti-mutagenic effects thought to be due to their ability to bind with(and therefore detoxify) hetrocylic amines; carcinogenic substances formed in cookedmeat.2 Animal studies have demonstrated that lactic acid bacteria can protect againstcolon cancer in rodents, though human data is limited and conflicting.3 Most human trials have found that lactic acid bacteria may exert anti-carcinogenic effects by decreasing the activity of an enzyme called ß-glucuronidase3 (which can

regenerate carcinogens in the digestive system) Lower rates of colon cancer among higher consumers of fermented dairy products have been observed in some population studies;1 the results of which are encouraging, however, more research isneeded

Cholesterol Lowering: Animal studies have demonstrated the efficacy of a range of lactic acid bacteria to be able to lower serum cholesterol levels in animals,

presumably by breaking down bile in the gut, thus inhibiting its reabsorption (whichenters the blood as cholesterol) Some, but not all human trials have shown that dairyfoods fermented with lactic acid bacteria can produce modest reductions in total andLDL cholesterol levels in those with normal levels to begin with, however trials inhyperlipidemic subjects are needed.1

Lowering Blood Pressure: Several small clinical trials have shown that consumption

of milk fermented with various strains of lactic acid bacteria can result in modestreductions in blood pressure It is thought that this is due to the ACE inhibitor likepeptides produced during fermentation.1

Improving Immune Function and Preventing Infections: lactic acid bacteria are

thought to have several presumably beneficial effects on immune function They mayprotect against pathogens by means of competitive inhibition (i.e., by competing for

growth) and there is evidence to suggest that they may improve immune function byincreasing the number of IgA-producing plasma cells, increasing or improvingphagocytosis as well as increasing the proportion of T lymphocytes and NaturalKiller cells Clinical trials have demonstrated that probiotics may decrease theincidence of respiratory tract infections6 and dental caries in children7 as well as aid

in the treatment of Helicobacter pylori infections (which cause peptic ulcers) in adultswhen used in combination with standard medical treatments.8 Lactic acid bacteriafoods and supplements have been shown to be effective in the treatment andprevention of acute diarrhea; decreasing the severity and duration of rotavirusinfections in children as well as antibiotic-associated and travelers diarrhea in adults

Reducing Inflammation: Lactic acid bacteria foods and supplements have been

found to modulate inflammatory and hypersensitivity responses, an observationthought to be at least in part due to the regulation of cytokine function4 Clinicalstudies suggest that they can prevent reoccurrences of Inflammatory Bowel Disease

in adults,4 as well as improve milk allergies10 and decrease the risk of atopic eczema

in children.11

Synbiotics

Although use of probiotic formulations may well help in achieving these benefits, it

is also possible to increase and maintain a healthy bacterial gut flora by increasing theamounts of prebiotics in the diet such as inulin, raw oats, and unrefined wheat

As probiotics are mainly active in the small intestine and prebiotics are only effective

in the large intestine, the combination of the two gives a synergistic effect.Appropriate combinations of pre- and probiotics are synbiotics

Types

The most common victuals in which probiotics are found are unpasteurized dairyproducts (particularly yoghurt) and probiotic fortified foods However, tablets andcapsules containing the bacteria in freeze dried form are also available Capsules may

be more effective than tablets because some protect the beneficial bacteria fromstomach acids

Some common probiotics include:

Why Eat Raw Food

Cooked foods cannot create true health because they are missing some very vital elements needed by the body for its optimal functioning; things like enzymes,

oxygen, hormones, phytochemicals, bio-electrical energy and life-force When foods are heated above 105° F they begin to lose all of these By 118° F, most food is dead Yes, the vitamins, minerals, carbohydrates, fats and proteins are still there, but in a greatly altered state – not at all what nature

Each cell of the body is like a tiny battery, and raw and living foods supply the electricity which charges these batteries The bio-electrical energy of raw food can beclearly seen in Kirlian photographs of the food This photographic process shows electrical discharges that naturally emanate from all living things as luminescent, aura-like flares surrounding the subject The glow is bright and radiant in raw foods, yet almost totally absent in Kirlian photographs of comparable cooked foods

bio-To me "life-force" means "the energy that is able to create life." The sprouting ability

of raw foods demonstrates the presence of the life-force within them All grains, legumes, beans and seeds sprout Nuts in the shell sprout Potatoes sprout and create new potato plants (Do not eat potato sprouts as they are poisonous.) If you stick the top part of a pineapple into water, it will sprout roots Apple seeds create apple trees Avocado pits and mango pits

Now, take cooked versions of all the above, put them into soil and see if a plant will grow Cooked food rots, rather than sprouts, and a new plant does not come forth Through observation, you can easily demonstrate for yourself what you are losing by eating cooked foods A food that is cooked cannot create life and cannot maintain the life-force energy in our bodies

Cooking food disrupts its molecular structure and kills all the enzymes too Enzymes are the indispensable catalysts which enable the body to utilize vitamins and

minerals (Think of enzymes as the workmen and vitamins and minerals as the bricks and mortar Without the workmen, the bricks and mortar don't get put into place.) Enzymes are extremely heat-sensitive and thus do not survive in cooked foods The vitamins and phytochemicals also are injured, greatly diminished, and left in an altered molecular state The minerals are made less soluble The fats have turned from life enhancing cis fatty acids to trans fatty acids, which create damaging free radicals in the body Trans fatty acids also interfere with respiration of the cells The proteins (including vegetable proteins), become denatured; they then coagulate (like the white of an egg) and are very difficult to digest Some researchers report that unmetabolized protein particles in the bloodstream are a possible cause of

When you eat cooked (enzymeless) foods, you put a heavy burden on your body,

which then has to produce the enzymes missing in the food One of the reasons you feel lethargic or sleepy after a cooked meal is because the body is diverting its energy

to replacing the enzymes that were not supplied By comparison, a raw food meal leaves you feeling light and full of energy You can judge this for yourself Uncookedfoods digest in 1/3 to 1/2 the time of cooked foods The stress of creating and

replacing enzymes, meal after meal, day after day, year after year, greatly contributes

to accelerated aging

Ingesting cooked food also causes the body to produce a surge of white blood cells (leukocytosis) These cells normally defend against disease, infection and injury to the body, but their production is a routine effect of ingesting cooked foods (as if the body considers such food a threat or danger) Because leukocytes carry a variety of enzymes, there is another possible explanation for the increase in white blood cells The leukocytes may be delivering the missing enzymes so that digestion can proceed unhindered Leukocytosis does not occur when raw, unheated foods are eaten A ccording to Viktoras Kulvinskas,5 "in any pathological condition, including the intoxification of the digestive system with cooked food or other toxic materials, thesewhite cells increase from 5 or 6 thousand per cubic millimeter to 7, 8 or 9 thousand per cu.m.m." Leukocytosis also occurs when additives, pesticides and chemically based supplements are ingested And, of course, producing these cells creates an additional stress upon the body

Raw foods are full of oxygen, especially green leafy vegetables which contain an abundance of chlorophyll The chemical structure of chlorophyll is almost identical tothe hemoglobin in our red blood cells The only difference is that the hemoglobin molecule has iron in its nucleus and the chlorophyll molecule has magnesium

Chlorophyll detoxifies the bloodstream and every other part of the body better than anything else you could eat When you eat raw green chlorophyll foods, you

oxygenate the blood The bloodstream, through its capillary system, then delivers thisoxygen to every cell in your body And when you eat greens in blended form, such as

in Dr Ann’s Energy Soups (se e Recipe Index), this process is even more

Sprouted seeds contain vital elements which nourish our glands, nerves and brain The hormones needed by the body are created out of the natural fat and other

essential principles found in seeds Think about how few seeds are found in the

average diet The plant breeders are hybridizing most of the seeds out of our foods Now we can get seedless watermelons, seedless grapes, seedless citrus, and the list goes on Even if we did find a seed, most of us don't understand the value of eating it and thus, it would be discarded

When you eat cooked starch, the body absorbs more than it needs Getting rid of the excess starch then becomes another burden to the body Those who favor cooked foods often make the point that since the body cannot absorb raw starch, this is a signthe food should be cooked Another way to look at it, however, is that the body

absorbs just enough of the raw starch for its needs and then passes out the rest (Whenpig farmers feed their pigs raw potatoes, the pigs stay slender Since farmers sell their

pigs by the pound, they have learned to feed them cooked potatoes, which fattens them up.)

Cellulose – the woody, fibrous part of food – was previously believed to be

unnecessary to the body Because the body did not absorb it, it wasn't deemed

important Now we know that this fiber is what keeps things moving through our body so that we don't become constipated Nature is vindicated again! I believe, in addition, that raw fiber has the ability to act as a broom which sweeps the intestinal tract and keeps it clean Cooked fiber has lost the ability to do this for us Enemas andcolonics serve their purpose, but they are a poor substitute for what nature, by putting(raw) fiber into foods, has

Raw and live foods nourish and improve the body's inner environment Raw and live foods enable the body to dislodge and expel accumulated wastes A member of my family had a tiny sliver of metal lodged in his hand as a result of an accident For twoyears he tried to get it out by squeezing, pushing, and probing with sterilized needles, etc., but it wouldn't budge He went to the Optimum Health Institute (to learn about live foods) for a week and, when he returned home, decided he would continue on raw foods Four weeks later, a bubble formed on his hand and inside the bubble was the sliver of metal This is an example of what raw and live foods do If something is not supposed to be in your body, it will be expelled………

Eating cooked food prevents the immune system from working on what is really important in keeping us superbly healthy and young in body, mind and soul We exhaust and dissipate the body's strength by using the immune system to combat the unnatural cooked foods, chemically based supplements, pesticides, herbicides,

fungicides, hormones (in meats, poultry, fish and dairy) and numerous other toxins

we ingest, breathe in or absorb through our skin When we really need the immune system to support us (as when a disease or infection develops or an injury occurs), it then lacks the strength to defend us

Eating healthy means giving your body power foods it can easily assimilate and use for regeneration and rejuvenation Life comes from life So the more foods you eat which are organic and straight from nature's raw gar den, the better you are going to feel

WHY SWITCH TO A LIVING FOODS DIET

Courtesy of Roxanne's Raw Restaurant, Larkspur, California

Living foods are the key to our health and longevity They allow our bodies to

perform as they were meant to Our bodies have evolved over a four million year period For 3,950,000 of those years we ate only raw, living foods It is only recently that we have begun eating cooked food When we look at other mammals in nature,

we do not see any significant incidence of the diseases that have become pervasive in

humans No cancer, heart disease, strokes or

Before discussing why Living Foods are so critical to our health, lets examine what cooking does to food The first thing that is lost when you cook something is its' water content Our bodies are between 60% and 70% water Vegetables and fruits areloaded with water, and it is structured water that better facilitates our biological processes Cooking denatures the proteins in our food, rendering them harder to digest and utilize

Cooking destroys 50 percent of the protein in our food Between 50 and 80 percent ofthe vitamins and minerals are also destroyed Pesticides break down into more toxic compounds, which are more easily assimilated into our bodies Oxygen is lost and free radicals are produced

Most importantly, enzymes are destroyed when food is heated above 118 degrees Enzymes are the catalysts of every chemical reaction in our bodies Without them, there can be no cellular division, immune system functioning, energy production nor brain activity No vitamins or hormones can do their work without enzymes There are two different types of enzymes in our bodies, metabolic enzymes and digestive enzymes We produce over 100,000 different enzymes, each doing a unique task

Interestingly, every food contains exactly the perfect mix of digestive enzymes to break it down completely These are called food enzymes Nature in its never-ending perfection sees that all food whether flesh, fruit or vegetable, decomposes and returns

to the earth from which it came But cooking our food above 118 degrees destroys its enzymes, leaving our bodies to generate the enzymes necessary to digest it

There are two main problems with this enzyme destruction First, our bodies cannotproduce enzymes in the perfect mix to metabolize our food as completely as the foodenzymes nature creates This results in partially digested fats, proteins and starchesthat will clog up our body's intestinal tract and arteries The Eskimos are aremarkable example of this Eskimo means, "one who eats raw." While living forcenturies on a diet that consisted primarily of whale or seal blubber, Eskimosdeveloped no arterial sclerosis They had almost no heart disease or stroke, and nohigh blood pressure Established nutritional doctrine would predict a high incidence

of these ailments, but even raw blubber will digest itself completely if it is not cookedand its enzymes are not destroyed But once you heat even the finest olive oil above

118 degrees, you will not be able to digest it completely It will clog you up

More importantly, it has been demonstrated that our bodies produce a finite lifetimesupply of enzymes Every cooked meal we eat causes enzyme production that draws

on our finite reserve A living food meal does not cause this drain

This can help us understand why an 85 year old has only 1/30 the enzyme activitylevel of an 18 year old Aging is really nothing more than running out of enzymes.Cells stop dividing, our immune system fails to handle challenges it managed easilywhen we were younger Our enzyme reserve is depleted over a lifetime of eatingcooked food In 1930, Dr Paul Kouchakoff found that when we eat cooked food, our