Greece Sesame Product Suppliers

The Sesame Seed is considered to be the oldest oilseed crop known to the man-kind and is grown in the wild. It is also known by the name of the ‘survivor crop’ as it can bear the highest of the temperature, droughts, floods and excessive rains. This crop grows at its best on a well-drained fertile soil. An adequate amount of moisture is required for the germination and its speedy growth.

The Production

In 2013, the most productive sesame yielding farms were in Greece. It reported a yield of 0.69 tons per hectare and it was the highest yield nation-wide. Africa is the master producer of sesame seeds followed by India, China and Tanzania.

The Trade

The year 2010 saw the largest global trade of the sesame seeds. It was recorded as one billion dollars world-wide. Till date, the prices have ranged between 800 USD to 1700 USD per metric ton. The seeds are sold across the world with a wide price range on the basis of quality perception, basically upon its looks and size.

Nutritional Information And Cuisine

Dried whole sesame seeds are rich in calories and are composed of dietary fiber, carbohydrates, proteins and fats.

As far as its use for cooking is concerned, the seeds are used in many different global cuisines. Pasteli, the Greek sweet candy comprises of honey, sugar and sesame seeds. The bifteki is another famous Greek delicacy involving the vegetables and the sesame buns. The sesame cookies are the specialty of Greece.

The Allergies

The ‘survivor’ seed has different qualities and one such quality is possessed by it that makes it unique at the other side. There are people who are allergic to sesame seeds. If one feels any of the symptoms mentioned below, then it is an indication that the person is allergic and should abstain from sesame.

· Nausea

· Vomiting

· Flushing in the face

· Itching in hands

· Coughing

These are common symptoms and the signs that are an early warning for a person. If not taken proper precaution, they may turn from bad to worse in no time.

Health Benefits Of Sesame

The sesame seeds play a vital role as a home remedy. They provide benefits to everyone’s health. Major benefits that people receive are as follows.

· A high protein food- Sesame seeds are full protein food and comprise of 4.7 grams per ounce.

· Reduces blood pressure- Sesame seed oil contains magnesium which helps in reducing the blood pressure.

· Improves digestion- The fiber content present in the seeds improves the digestion.

· Anti-cancer shield- Anti cancer compounds like magnesium and phytolestrols stops the growth of cancer in body.

· Relief from Arthritis- A regular massage from sesame oil heated moderately terminates the joint pain and provides relief. The high copper content is responsible for strengthening the bones and the muscles.

Conclusion

Using the sesame seeds in daily lives can prove to be beneficial for all age groups. A home remedy is ready to prevent from

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This Food Is Nasty

Recently while dining at a local TGI Fridays’ restaurant, Kathy a member of our dining party blurted these words that irk me every time I hear it.

She said, “This food is nasty.”

What’s nasty about the food? I asked, desperately trying to hold back my indignation.

“I don’t like the taste,” She replied.

Well then, I quickly responded with an angry flare of disgust–rather than saying the food is nasty, why didn’t you simply say, I don’t like the taste. Is it spoiled? Is it contaminated?

“No”! She replied. “But something’s missing from the mashed potato, it doesn’t taste right, the steak isn’t cooked, and the corn is hard. I can’t eat this!”

To call any food nasty is an inappropriate comment to be made by anyone. For, while one person may not like the taste, for whatever the reason–someone else will gladly devour a portion and may even ask for more. I’m convinced, It’s our abundant supply that affords us the luxury of waste.

My travel experiences have taught me to embrace customs and cultures, outside my own. The strange taste of different foods of foreign cultures or the lack of a familiar flavor does not mean, the food is nasty. In most instances, it takes several samplings to acquire the new taste.

Anyone who’s been hospitalized for more than a week quickly adapts to the new diet–which in most cases is never the same as at home. Is the hospital food nasty? Some would hasten to answer– yes, but the doctors don’t think so– they recommend a simple diet. The dietitian, the cook, and other staff members gladly prepare and serve all meals–room service–and patients are never required to tip.

Webster defines the word nasty as– dirty, foul, disgusting, filthy or unclean. However, when people describe their food as nasty, they are in fact saying, the taste is different to that which they are accustomed, and so, they refuse and waste.

Furthermore what Americans dispose of as “day-old” would certainly be –fresh supplies to many in foreign countries, as close to us as Haiti.

In a 2012 report, the Natural Resource Defense Council Agricultural Program confirmed that Americans discard over 40% of their food supply–an amount estimated at $165 billion annually. No–not millions, but almost inconceivable-billions-and this occurs year after year.

Yet, prime time television solicits “Feed Americas Hungry.”

Americas Hungry? Yes indeed, right here in the richest country in the world, there are millions of hungry people.

A Hunger and Poverty fact report of 2014 stated that 46.7 million people in America live in poverty. This number includes 15.5 million children under the age of 18, and 4.6 million seniors sixty-five and over.

Sadly, while thousands gather to applaud hot dog eating championships, millions go to bed hungry every night.

Moreover, the sale of cats and dog food rose from $19 billion in 2012 to a staggering $21.4 billion, In 2014. I’m wondering– what is the percentage of hungry dogs in America, as compared to hungry children, under the age of twelve?

I have watched time and again as patrons of all-you-can-eat restaurants pick over their food at the table–putting the greater portion in the trash. It is at times like these that I recall the many days–I wish I could have had, what I now see thrown in the garbage can. I guess if I were to ask, why are you throwing out that food? The typical response would be-“This food is nasty”– yet others in unhealthy, uncontrollable gluttony stuff themselves to discomfort.

In our family of eight boys and five girls, we all learned the value of every precious piece of bread. The only reason we had a dog was–Dad strictly instructed– “I don’t want to see any food in the trash.” Our dog Max, ate the bones, and any crumbs that fell from the children’s table.

Born and raised in a third world country-I remember those dreadful days when we had to eat yams, (not candy yams) cassava or boiled green bananas–these were foods I did not like (even to this day) regardless of their nutritional value. Mom would often say, “If you don’t like it sit close beside it.” What she meant was–there were no choices.

Whatever she cooked is what we eat. If Mom chose to cook her favorite–fried green bananas with smoked herrings for lunch then, we either eat lunch or it was reserved for our dinner.

Remaining hungry was never a wise choice, and to partake of her dinner menu, you had to have eaten what was served for lunch. Mama always insisted-“we should always be grateful for whatever God provides because there is always someone, somewhere who has nothing to eat.”

So, as we celebrate the holidays, (Thanksgiving/Christmas) in this nation of plenty. let us be careful to maintain an awareness of God’s goodness–his bountiful blessings of food and drink.

Instead of wasting, let’s consider sharing–not from the leftovers, but from the abundance. Remembering, the Bible says, “It is more blessed to give than to receive.” (Acts 20:35)

I have learned by my experiences–we’ll never truly appreciate having if we’ve never been without. I don’t mean lacking for that short period before the end of the month when the check comes in, or the time it takes to get to the food pantry-No… I’m referring to the plight of millions who have no clue as to where or when the next morsel of bread will arrive.

Coming to America has afforded me some of the greatest opportunities of my life. My only regret is that I could not take advantage of them sooner. Now, as I reminisce about my childhood while enjoying the many blessings, I can honestly say, thank you, Lord. Thank you.

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Autumn At The Farm Market

Most people say goodbye to summer after Labor Day. That’s the end of the really hot weather for the most part – a last hurrah. It’s when most people and their families take their last opportunity to get away in the still warm weather. The children enjoy their last summer adventures before school begins. That last chance for the beach vacation or the summer home to make memories together and think back on over the long cold winter to come.

For me, that’s not the end of summer. For me, summer really ends in October when the variety of local foods changes at the farm markets. The last of the peaches and nectarines vanish, not a ground cherry in its thin, papery skin to be seen anywhere. No more blackberries or raspberries attracting bees with their sweet scent. Catch your last fresh locally grown herbs if you can before they’ve gone. To make them last, a whisper of summer, I buy several varied bunches and dry them out for a week or more on paper towels. (They must be completely dry or they’ll go moldy.) Then I put them into glass jars to use throughout the winter or until they are gone. No more fragrant baskets full of fresh basil and summer flowers. Say ‘bye-bye’ to the tables of heirloom, field and yellow tomatoes. The last Lima beans, corn, and carrots are leaving on the summer train.

Gone are the myriad salads of summer, fresh cold fruit shakes. Finished are the backyard meals and shared laughter with friends over grilled seafood, chicken, hot dogs, burgers, steaks, ears of corn and vegetable kabobs. The pleasure of an ice cold beer and a burger smothered in caramelized onions while sitting in a lounge chair. We’ll have to wait until next summer for these hot weather pleasures (although not the beer necessarily).

Now comes the new season of apples – Gala, Ginger Gold, Macintosh, Mutsu, Ida Red, Honey crisp and more. Parsnips, heads of cabbage and cauliflower, stalks of broccoli, asparagus, pumpkins and squash of many varieties make their appearance. Jack-O-Lanterns are being cut and placed on stairways and in windows. Children begin to anticipate Halloween, and it’s sweet candy corn they’ll seek. Cobwebs and spiders, skeletons and Ghouls… these and the ghosties will make them all shriek!

There’s that nip in the air that says have a care! It’s time to take out our heavier sweater or jacket for the first time since past Spring. The leaves on the trees have begun to change color. This is when I have to acknowledge summer is truly gone. I look back sorrowfully on days when I could stroll down the street in nothing more than shorts and a shirt to my local farm market. I’d meander from stall to stall greeting the farmers, vendors, and neighbors I’ve come to know as I admired the colors, the wafting fragrances and varieties of foods while making my selections.

I find myself beginning to crave my first homemade soups and stews and pull out my cast iron pot thinking, what will be the first winter food I make.

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Coppiette – Italy’s Answer to Beef Jerky

Every year, spread over the first ten days in May, the Festival of the Coppiette is held in the town of Marcellina, some thirty kilometres north east of Rome in the province of Lazio. Organized by the Committee of the Butteri (mountain herders), it mirrors simultaneous celebrations dedicated to the Madonna del Ginestre. However, the committee is concerned less with hunger of the soul and more with that of the stomach.

Coppiette are strips of meat that have been dried, cured with salt and pepper and then seasoned with fennel and pepperoncino (hot Italian chilli peppers). South East of Rome, in the province of Frosinone, the locals include garlic and white wine to make coppiette ciociare. This is simple fare and was part of the staple diet enjoyed in times past by both farmer and humble peasant. It has some close relatives. Coppiette would have been understood as jerky to the pioneers opening up the American West in the nineteenth century, and to the native Indians the settlers encountered. The Dutch voortrekkers (meaning literally fore-pullers) who made the great trek across South Africa to escape the British in the 1830’s and 1840’s, were sustained by something strikingly similar – they called it biltong.

It’s not hard to understand its appeal. These dried meats are rich in protein and residual fat. They also have high levels of salt added during the drying process to inhibit any bacterial activity. The tired and hydrated Lazian farmworker, after a day in the field, chewed on coppiette and was quickly revived by a concentrated shot of energy and nutrients. These ‘sticks’ of meat packed away to almost nothing in his pocket; they were also inherently stable because all the excess fat and moisture had been removed. Nestling in the dark recesses of a pack or pocket, they could last for days or even months.

Then and now, the raw material used to make the cured meat depends on the location. The cowboys and native Americans cut strips from beef and game species including buffalo, deer and moose. In South Africa biltong made from beef remains the most common variety available, but today the Afrikaaner also uses ostrich and game species including kudu, wildebeest and springbok. In the Lazio region of Italy, horse and donkey were the common options available. Today most coppiette are made from pork.

However, with their aversion to pork, the Jewish community makes its own version using beef. A good butcher might be able to sell you some coppiette using meat sourced from the prestigious Maremmana, a breed of cattle reared in Maremma, former marshland straddling southern Tuscany and northern Lazio. If you visit the small town of Genzano, residents might offer you their own rare speciality using meat from the donkey.

In times past, no part of the animal was wasted; today butchers, and those still making it in the home, concentrate on the sinewy muscle tissue surrounding the ham, shoulder or abdomen. Strips 10-15 centimetres long and 2 centimetres thick are cut from the carcass and seasoned in wooden vats, before being gently cooked for half an hour in a refractory brick oven fired by brushwood. Any excess water is drained off and the meat is baked for a further half hour before being left to dry for up to 48 hours in wire cages.

Coppiette, like their South African relative biltong, differ from jerky in this respect. While the latter is dried in the sun or over fires, biltong and the most traditional coppiette are air-dried in the cold months of winter. Lazio makes its speciality year-round and in other months it follows the jerky method and employs a special drying room. In both instances, the dried meat is tied together with string in pairs, or coppiette (meaning ‘little couples’) and matured for two months. After a final, very light smoking the finished product is bagged up or packaged in trays ready for sale in taverns, butchers’ and wine shops.

Charles Waters is a freelance writer who writes about diverse subjects including the American Wild West. It is easy to find material on almost any subject. What is harder to find is information delivered in a form that not only informs but stimulates the reader.

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Not All Bee Pollen Is the Same, So Buy Carefully

It is easy to make common mistakes when you buy bee pollen if you don’t know what to look for. When you have a quality product, it can help you with boosting the immune system. It can also be used for natural weight loss without harsh side effects. It helps with weight loss by reducing cravings for sugar.

Just because the product is sold at a health food store or advertised as being good for you isn’t enough. You need to read labels before you buy bee pollen and make comparisons. Take the time to learn about what should be in the product and what you need to avoid. There are too many poorly made products out there and you need to make sure you have something amazing.

Look at more than Price

You should look beyond just the price of the product to find out what a good item. The highest prices don’t always translate into the best products either. Of course, if you pay very little for it compared to the going rate of other products, you shouldn’t expect very much. You need the value to be there overall in regards to the pricing and the quality of the product.

Find out what other consumers are using and why they recommend it. This can give you some inside information you didn’t think about before. It can also share with you the results people are getting once they started using bee pollen on a regular basis. Such details can encourage you to buy a particular product and to begin using it in your daily routine to see your own results.

Pollutant Free

Before you buy bee pollen, find out where the hives are that the product is derived from. That will help you to determine if the product is pollutant free or not. Avoid buying any product that could contain heavy metals. They are the result of a process where factory chimneys are releasing those products into the area where the hives are located.

The metals, toxins, and pollutants can end up landing on items that bees will pollinate. This includes flowers, trees, and bushes. This is how it can cause problems when you buy bee pollen that has been affected by such negative environmental conditions. Make sure any farms where the hives are located aren’t using pesticides.

They can be a serious problem and increase the risk of various health problems for humans. This includes certain types of cancer. The last thing you want is to use a product for better health and then to discover down the road it was actually compromising your health from the start. Being a well-informed customer about what you buy does make a profound difference.

Provider Knowledge

You should only buy bee pollen from a provider you are very familiar with. Learn about the business and what they are passionate about. Find out about how they go the extra mile to assist their customers. Do they have a history of integrity with what they offer and how they deliver it? Do they strive to be an advocate for the environment and for your overall health?

Find out about the process they use for the products they distribute. They should be well informed about the hives, the environment, and other details of any products they wish to stand behind. You may pay a bit more to buy bee pollen free from pollutants but it is well worth the investment. It is a wise way for you to get results you can count on for your health!

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So Delicious Coconut Yogurt Review

So Delicious Coconut Yogurt is a relatively new dairy-free yogurt alternative. It has several flavors, but today I am going to review the unsweetened variety.

Being someone who is both health conscious and intolerant to dairy, I have been searching for a healthy, dairy-free yogurt for a long time. I believe that So Delicious’ Coconut yogurt is a game-changer for the dairy-free yogurt market. I love how they have included an unsweetened variety because it is extremely hard to find products in the U.S. without added sugar. The flavored varieties, however, do contain sugar. I like to buy the unsweetened version and add my own sweetener and flavors to it. My favorite combination is the yogurt, vanilla and stevia.

The Good:

• No Sugar

• 50% of your daily calcium needs

• Organic

• Vegan, Gluten-free and Non-GMO

The not-so Good:

• Fairly new, the company is still perfecting and changing the recipe

• Lacks flavor, tastes a bit watery

• Not as creamy as yogurt

• Texture can be lumpy without stirring

This yogurt contains the following ingredients:

Organic Coconut milk, rice starch, calcium phosphate, pectin, dipotassium phosphate, locust bean gum, live cultures, vitamin D2 and Vitamin B12.

The nutritional breakdown is as follows:

120 calories, 7g of Fat, 45mg of Sodium, 10g of Carbohydrates, 3g of Fiber, 50% Calcium, 45% Vitamin D, 2% Iron and 50% Vitamin B12.

I love that this yogurt alternative contains live cultures, similar to its dairy competitor. This yogurt also contain 50% of the daily recommended intake of calcium. It is also relatively low in calories and high in fiber.

I believe that this product is just the beginning for healthy, dairy-free yogurt alternatives. This yogurt is even better when you add fruit, cinnamon and other flavors to it. You can also use it as you would yogurt in recipes and smoothies. Over time I know that more companies will pick up the dairy-free trend and develop their own versions of dairy-free yogurt, much the same as the dairy-free milk industry has exploded in recent years. So Delicious’ creation has a lot of potential and with their continuous improvements it will only get better.

Overall, this is an excellent start for the market of dairy-free milk alternatives. Although there are also soy milk based options available, this coconut milk alternative is my favorite, because it has no sugar, is low in calories, contains the good fats and vitamins and minerals from the coconut milk.

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