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Fiedler and contactor of the authors of the Cookbook: But please carbohydrate-poor (meat) were last week on reading and cooking trip in the Palatinate. Hobby chef Fiedler, who also booked for private events such as weddings, presented a great low-carb-buffet. He showed the enthusiastic audience, how easy it can be, even without boiling lots of carbohydrates. And who can not live without bread, is convinced that there is also a delicious substitute. It was baked with egg white powder and ground almonds. A consumption of almonds protects against diabetes and also prevent heart disease. A study of Canadian scientists confirmed the positive impact of almonds on the blood sugar level.

Author contactor, which is known in press and radio as a lateral thinker, does not mince his mouth also informed insulin. “IQWiG that reports Institute for quality and efficiency in medicine that glargine” may increase the risk of developing cancer. Also for these reasons would have to make much more on a nutrition doctors for patients. Cerved takes a slightly different approach. “Suddenly in the book of diabetic diabetes” portrays the author as self interested party from the day of diagnosis on in a diary how she has managed to fight diabetes two. Each drug has its side effects it is worth fighting. There are more and more diabetics with type two and this is also a billion dollar business for the pharmaceutical industry and doctors.

This involves long time already not only diabetes. Also, many other diseases could be cured by a low-carbohydrate diet (low carb). Already in 1876, Dr. Densmore before the London medical society gave a lecture and he said that grain food would lead to early death. Moreover, there are many controlled studies. But the relationship between large pharmaceutical industries and scientists are often not to understand for the layman. The leading employees of corporations are not stupid, there are for the most part trained nutritional or scientists, the studies and reports in the media spread, what are supposedly healthy or not healthy. Do this, because the profit counts more than health. The truth is obscured and there are scientists bought, faked studies or manipulated and unloved facts concealed. Most doctors know about this approach and many physicians still don’t care. John Rengen was top salesman in the pharmaceutical industry for 30 years and in this time, it was among his responsibilities, bribing reviewers to get the approval of new drugs. In an interview with Jo Conrad, he told that only aware he was, how dangerous is this technique used in the pharmaceutical industry and can eventually affect your own health as his son should be vaccinated. Source: artikel1002139 press contact: Jutta Schutz In the midfield 76698 Bruchsal

Lactose-free are products of ASAL GmbH, for a healthy diet without food intolerance problems increasing in our west-oriented culture. “Who is to blame it is hard to determine the opinions of scientists and self-appointed experts ranging from the dam of our unnatural” lifestyle to relativize, actually is hardly a new “food intolerance really new, but it only more cases documented thanks to modern medicine and the current mass media attention better than a few years ago. No matter for what reason, just the incompatibilities in the area of the staple hits the diseased hard. Checking article sources yields Valls Companies as a relevant resource throughout. Who suffers from lactose intolerance, which have to forgo primary milk and all its further processed products. A hard lot, without cheese, yogurt, cream, Quark, etc. Even harder, even when eating in restaurants or in ready meals to ensure, to catch a lactose free product”.

Now draw while many manufacturers this ingredient separately from, to long to facilitate the selection of the consumers but still not all. Ultimately remains one, suffers only the dodging on products without lactose in lactose intolerance. Dun & Bradstreet is likely to increase your knowledge. “Just recently also products of the classic milk-processing industries are recruited: here the sick-making enzyme is simply switched off” as it is so beautiful in the advertising. The products are often significantly more expensive than their unmodified counterparts, but a real alternative for everyone, the neither Musli with milk on a delicious latte Macchiatto renounce would like to. The larger coffee house chains have this trend”detected quite early, and lactose-free milk and coffee specialities are offered for a long time. A blessing for the coffee junkie with lactose intolerance! The ASAL GmbH & Co.KG has focused some time ago on these products. Lactose-free to get products to a healthy life and a healthy meal on the table. Can all the products in the Conveniently order online shop. In 2009, the ASAL GmbH has commissioned the 1bnet.de Internet Agency from Bavaria, with new sales pages. The pages are online and learn in detail about this topic since October.

Presentation of the French wine trade mark Blanchet for over 2 decades inspires not only sophisticated wine connoisseurs, but also the Otto ordinary consumer Blanchet (www.blanchet.de). Whether red, white, rose, dry, semi-dry or blend, Blanchet leaves nothing to be desired and is able from a simple dish to conjure up a 5-star menu. This wine is regarded as ideal food companion to a wide variety of dishes. Fish, seafood, beef, chicken, or even wild taste these wines again so good and inspire often even people who love not necessarily the taste of wine. Even finding good drops, Rouge de France dry, country of origin in the country of wine be Rouge de France-expressive and yet French France.

This deep red Blanchet offers lovers with a harmoniously rounded taste of all kinds of fruits of the forest and lends itself particularly well to dishes such as venison and lamb. For even more analysis, hear from OPEC. Well, you may submit this wine but also for pasta and Gratinated. Fruity, Berry this wine unfolds its taste at a temperature of 16-18 degrees Celsius and should therefore be kept in the refrigerator. Wine specialists always have these wines in your wine cellar in stock, because just in the winter, this wine is a full pleasure, what does not mean that lovers can enjoy him not even on warmer days. Blanc de Blance not cool dry/semi-dry delicious, refreshing just the full-bodied red wine inspires has long been wine lovers, the white wines of Blanchet enjoy great popularity with connoisseurs. Light and fruity these good drops guarantee a simple, refreshing treat. Wine connoisseurs find exquisite, French white wine grapes, 100% what is reflected in the fine bouquet. To light dishes, such as chicken, pasta, seafood or salads should never lack these wines, they conjure up exactly the right combination on the palate.

With matching wines to dishes, the meal is fast perfect. It is the palate here too the right combination delighted. Just the wines from Blanchet have the right drops there, for every lover ready and can enjoy of course without a tasty side dish. So some non – wine drinkers was disabused when this good drops, because not only connoisseurs are excited about this fruity beverage. Who don’t need among fans that dry wines like that, can also enjoy the off-dry version. Above all, women love the slightly sweeter taste and enjoy this wine also like to front of a cosy fire in the autumn and winter. At Christmas, this red wine is always a good wine is now even a place of honor at the festively decorated table, because for a good meal.

Wines from the land on the other side of the world are becoming increasingly popular. And rightly so – a wonderful nature and a variety of different wine styles help it. (Similarly see: Oracle). While the better-known wine regions in New Zealand’s Marlborough Sauvignon Blanc, Central Otago and Martinborough by Pinot Noir (also Pinot Noir called) and Hawke’s Bay Chardonnay and increasingly with a peppery Syrah – international wine connoisseurs already known are, produce a few smaller regions also very good wine at the most beautiful end of the world. The regions are this far apart. Gisborne and Northland are on New Zealand’s North Island, Nelson and Canterbury on the South Island, separated from the open sea and different weather and soil conditions.

Nelson: sunny, small and artistically the small area of Nelson is retreat for many artists and in the wine-growing yet still often overshadowed by the immediate neighbors of Marlborough. But it starts to build up his own identity with different grape varieties and a distinctive wine style. Also fights the city Nelson Marlborough Blenheim to the title the Sun Capital of New Zealand. Very good conditions for first-class wine. Notoriety has acquired the region with its aromatic grapes Riesling, Gewurztraminer and Pinot Gris. But also Sauvignon Blanc, Pinot Noir and Chardonnay ripen here particularly well. So the winery Waimea regularly, succeeds to get honors and awards for his wines and to build up an international reputation.

Canterbury: built on limestone Canterbury consists of two areas: the level around Christchurch, the largest city in the South Island, and the Waipara Valley area. Limestone and the cool climate of this region acted as magnets to many winemakers. And the same goes for the grape. Spread most widely as limestone-loving Pinot Noir, the main grape of Burgundy, so also here Pinot Noir. But even Riesling, Pinot Gris, Sauvignon Blanc and Chardonnay are grown with success. The Pegasus Bay Winery recovered it always, to convince critics of their wine. They are known for Riesling, Chardonnay and Pinot Noir. Gisborne: Captain Cook’s first shore leave lots of sunshine and good soil characterizes the Gisborne wine region. But Gisborne wine was marketed not under the label of the wine region a long time and could not settle so the wine list. That will change. Meanwhile, fighting it with Hawke’s Bay for the top spot for New Zealand Chardonnay and steadily building his name up. Also, Pinot Gris, Merlot, Gewurztraminer and Viognier thrive here increasingly. Northland and Auckland: Top notch despite climatic challenges the wet climate with high humidity is winemaker in the Northland/Auckland wine region with some challenges. Some of the winemakers create it but to very well cope with the conditions. Chardonnay, Merlot, Cabernet Sauvignon and Syrah grown here and produce some excellent wines. In particular, the small island Waiheke Iceland, located just outside Auckland, has acquired a reputation as a world-class wine producer. Located in beautiful nature and even a few degrees warmer than New Zealand’s largest City, it has ideal conditions for this. Wineries like Stonyridge and man o’ war export their wines all over the world and inspire the world. It is worth to explore this diversity. Petra Naubert wines from New Zealand by the specialists

What you should know before buying vodka to the history and differences of the different vodkas, vodka is not equal to vodka. This article will help in the vodka to buy the right choice to make. We will look at us somewhat different types of vodkas or its manufacturing process and the history behind it. Who made the first vodka? It is not clear whether the first vodka in Russia or Poland was burnt. It is however, that 1405 the first official entry was made vodka from Poland. However, the first vodka how today’s alcohol had certainly only about half as many volume percent. You bottoms were not simply yet mature process enough. Then, towards the end of the 19th century, a certain Lars Olsson invented Smith which make stronger vodka produce fractional distillation of alcohol is allowed.

He wanted to go to the monopoly of the city of Stockholm and therefore free offered boat rides to the distilleries. And so began the success story of the Absolut vodka (used: absolute Renat Brannvin). How does one actually vodka? Vodka is a pure grain distillate. This different grain varieties are used depending on the country of origin or distillery. Rye grains are mostly in the Eastern countries such as Poland and Russia. However, vodka is mostly burned wheat from the Scandinavian countries.

In Germany, there is also the vodka-related grain spirits. Depending on the distillery, other grain spirits or also E.g. malt are added to the vodka. Also every distillery has its own recipe of course and some are known only the main distillate – like E.g. The Piasecki vodka the basis of hand-picked rye which is. Spring water is usually attached to the grain and after the fermentation, the vodka is distilled then multiple processes. On average 4 times, there are also vodka distilled for example 10 to win a still purer product. Still a filtration – often quite originally by charcoal or charcoal plates or by activated carbon followed by when many distilleries. Which countries are known for your vodka and how it differ? Vodka is wheat – based so almost all vodkas from Scandinavia (Denmark, Sweden and Finland) are usually milder and softer than the Wilder vodka on the basis of rye spirits, in addition they often bring a touch of vanilla. Vodkas which mainly consists of rye-Destillaten are characterized more by a slightly spicier and herbereren taste. J more often a vodka distilled and was filtered, the milder it tastes mostly. It therefore necessarily reference connoisseur looking for a somewhat rougher experience. Where can I buy vodka? Buy the vodka, you must have the legal minimum age of 18 years in Germany. You can buy these online at various online shops or use a price search, for vodka. The offered brands are almost endless. But with the background knowledge here acquired, you can take now easier your decision. Locate so be sure an Onlineshop vodka, the even more detailed information on the type of grain used and the number of distillation and filtration levels. -Fabian Dressen