Q. I've heard that lemon juice helps the burn of hot spices such as peppers, and I've seen lemon juice in condiment packages at restaurants that serve spicy food. Is it a chemical reaction?
@ Naomi: What you're saying makes sense. Reaching into my memory, I seem to recall something from Chemistry that goes along the lines of "like dissolves like". Water, being polar, will dissolve other polar substances like ionic compounds (e.g., NaCl) but not non-polar substances such as oil.
So, if the substance that causes the burning is an oil, it would make sense that other similar substances would dissolve it better than water. I rarely drink alcohol, so milk would be a better alternative.
Thank you :-)
@ Naomi: What you're saying makes sense. Reaching into my memory, I seem to recall something from Chemistry that goes along the lines of "like dissolves like". Water, being polar, will dissolve other polar substances like ionic compounds (e.g., NaCl) but not non-polar substances such as oil.
So, if the substance that causes the burning is an oil, it would make sense that other similar substances would dissolve it better than water. I rarely drink alcohol, so milk would be a better alternative.
Thank you :-)
A. A lot of people seem to think that water helps but it makes the sensation worse simply because oil and water don't mix. The fiery spices in the foods are oil-based, and thus mix readily with the cooking oil and/or natural juices the food simmers in. When you eat the stuff, the oil coats your tongue and throat, and for complicated molecular reasons repels all efforts to wash it down with water. Water doesn't actually make the burning sensation worse, but by eliminating other distracting tastes I suppose we might say it purifies the agony.
So what does work? Logic would suggest two approaches: dilutants (more oil) and solvents (such as alcohol). So indeed it is the reaction in the mixtures between the oil/juices coated on your tongue and the liquid consumed after ward that reduces or increases the burn of hot spices. The same thing happens with lemon juice also as most solvents and dilutants high in citric acid work well at reducing the burn of hot spices. However there are many others better than lemon juice that are more efficient than reducing the burn. Best dilutant I know of is milk, which generally works like a charm. Alcoholic beverages seam to work quite well too.
I hope this answered your question.
So what does work? Logic would suggest two approaches: dilutants (more oil) and solvents (such as alcohol). So indeed it is the reaction in the mixtures between the oil/juices coated on your tongue and the liquid consumed after ward that reduces or increases the burn of hot spices. The same thing happens with lemon juice also as most solvents and dilutants high in citric acid work well at reducing the burn of hot spices. However there are many others better than lemon juice that are more efficient than reducing the burn. Best dilutant I know of is milk, which generally works like a charm. Alcoholic beverages seam to work quite well too.
I hope this answered your question.
What is the difference between orange juice made from concentrate and orange juice thats not?
Q. On the orange juice carton it says its made from concentrate or it says its not made from concentrate. Whats the difference? and which ones healthier?
A. OJ from concentrate means they took the water out and concentrated the orange flavor of the juice, then they added water later.
Normal OJ is just squeexed from an orange and then given to you.
Normal tates better and is probably better for you.
Normal OJ is just squeexed from an orange and then given to you.
Normal tates better and is probably better for you.
How many nutrients in green juice are lost by freezing?
Q. I want to juice my dark leafy greens (kale, beet greens, chard) make ice cubes with this juice and then toss them into my smoothies each day. If I plan on using them up in a week or so, is this feasible or are too many nutrients lost by this process?
BTW, I have a slow-rpm Green Power juicer with twin gears that I use for juicing.
BTW, I have a slow-rpm Green Power juicer with twin gears that I use for juicing.
A. You won't lose any nutrients at all.
I am not a big smoothie or juicing fan.
Our bodies are designed starting with the teeth to consume whole solid foods. The stomach, pancreas, gallbladder, intestines, and colon are all designed to work with solid foods, not highly concentrated juices. That is why we have teeth instead of blender blades in our mouths.
Both soluble and insoluble fiber are part of a healthy diet. Juicing substantially reduces the value and effectiveness of insoluble fiber. Insoluble fiber keeps the nutrients and toxic cellular waste dumped back into the lower small intestine moving through the digestive tract. This reduces the amount of time waste spends in the body and lowers toxicity.
While juicing concentrates nutrients, it also concentrates natural sugars in foods. Liquids are absorbed much quicker in the small intestines resulting in spiking of blood sugar and insulin levels in the blood.
WIthout complex carbohydrates and large insoluble fibers in the digestive system to extend and slow the absorption process, insulin spikes occur too often. A simple example is giving a diabetic with low blood sugar a glass of juice. It enters the bloodstream quickly. Constant insulin spikes increase appetite stimulation. So you can end up drinking even more juice. The problem with any fast or cleanse is things will change when it ends.
A healthy life diet of whole fresh foods including lean meats, eggs, fish, dairy, whole grains, fresh fruits, and vegetables are the keys to health, proper weight, and overall wellness. Avoid as much processed and refined food as possible.
I am not a big smoothie or juicing fan.
Our bodies are designed starting with the teeth to consume whole solid foods. The stomach, pancreas, gallbladder, intestines, and colon are all designed to work with solid foods, not highly concentrated juices. That is why we have teeth instead of blender blades in our mouths.
Both soluble and insoluble fiber are part of a healthy diet. Juicing substantially reduces the value and effectiveness of insoluble fiber. Insoluble fiber keeps the nutrients and toxic cellular waste dumped back into the lower small intestine moving through the digestive tract. This reduces the amount of time waste spends in the body and lowers toxicity.
While juicing concentrates nutrients, it also concentrates natural sugars in foods. Liquids are absorbed much quicker in the small intestines resulting in spiking of blood sugar and insulin levels in the blood.
WIthout complex carbohydrates and large insoluble fibers in the digestive system to extend and slow the absorption process, insulin spikes occur too often. A simple example is giving a diabetic with low blood sugar a glass of juice. It enters the bloodstream quickly. Constant insulin spikes increase appetite stimulation. So you can end up drinking even more juice. The problem with any fast or cleanse is things will change when it ends.
A healthy life diet of whole fresh foods including lean meats, eggs, fish, dairy, whole grains, fresh fruits, and vegetables are the keys to health, proper weight, and overall wellness. Avoid as much processed and refined food as possible.
How do you bottle juice at home so that it is shelf stable without refrigeration?
Q. How do you bottle tomato juice at home so that it is shelf stable and doesn't require refrigeration? I'm not asking about CANNING either but bottling.
I'm looking to bottle and sell my homemade bloody mary mixes but have questions on how I can make it shelf stable without adding preservatives or having to boil it. I use whole canned tomatoes that are pasteurized already. Please provide some details on methods and/or tips for at-home DIY bottling.
Thanks in advance!
I'm looking to bottle and sell my homemade bloody mary mixes but have questions on how I can make it shelf stable without adding preservatives or having to boil it. I use whole canned tomatoes that are pasteurized already. Please provide some details on methods and/or tips for at-home DIY bottling.
Thanks in advance!
A. Before refrigeration was common, people evened out the ebbs and flow of harvests by preserving excess for later use. One of the ways that food was preserved was through canning. While most food can only be canned safely under high temperature and high pressure conditions that will require a pressure canner, acidic foods (pH less than 4.6) can be preserved in jars by using a boiling water bath.
The basic principle of canning is to kill all the microorganisms that spoil food, then to seal the jar tight to keep them out. That's why canning places such emphasis on sterilization, cleanliness and hygiene.
Heat is the ONLY process that will make the juice shelf stable. You'll also need to be certified in food handling, and if you want to sell it you will need a food preparation inspection and certification.
The basic principle of canning is to kill all the microorganisms that spoil food, then to seal the jar tight to keep them out. That's why canning places such emphasis on sterilization, cleanliness and hygiene.
Heat is the ONLY process that will make the juice shelf stable. You'll also need to be certified in food handling, and if you want to sell it you will need a food preparation inspection and certification.
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