Many people think that twenty and fifty-two are just numbers. However, these numbers actually represent the many operations that our military carries out on a daily basis. From providing security to our country to carrying out humanitarian missions, our military is always busy. So, the next time you see twenty or fifty-two, remember the many operations that our military carries out and be thankful for their service.
Continue Reading
If you’re looking for the best of the best when it comes to New Orleans, look no further! From Rub Ratings to massages, spas, restaurants, hotels, attractions, and things to do, we’ve got you covered!
Continue Reading
– Drying parsley at home preserves the flavor better than store-bought dried parsley.
– The key is to keep the drying temperatures low, around 95 degrees Fahrenheit, to preserve the oils and flavor.
– The preferred method for drying parsley is using a dehydrator, but there are other methods as well.
– One alternative method is to hang the parsley upside down in a dark, cool place with air movement, such as a garage, using a fan to circulate the air.
– Another alternative method involves laying the parsley in a single layer on a window screen or baking rack and placing it in a car windshield to dry with the heat of the day.
– The possibility of using an oven for drying is mentioned, but it depends on whether the oven can go low enough without burning the herbs or evaporating their oils.
– The step-by-step process includes choosing healthy leaves with a few inches of stem, washing and drying the parsley, and then proceeding with the chosen drying method. The article provides instructions on how to dry parsley. It suggests patting the leaves dry on a towel or letting them air dry if needed. The parsley should then be spread out on the trays of a dehydrator or tied in a bundle to hang for sun drying. The drying process can take a few hours with a good dehydrator or up to a week or longer depending on conditions. It is important for the leaves to be completely dry and brittle with no bending or flexibility.
– Dried herbs should be stored in an airtight container, with glass jars being recommended over plastic. The herbs should be stored away from light and heat, as heat can break down the oils in the herbs. Dried herbs can last at least a year without going bad, although they may lose their flavor over time.
– When cooking with dried herbs, it is important to use about half the amount of dried herbs compared to fresh herbs that a recipe calls for, as dried herbs have a concentrated flavor.
– Sauces or condiments that heavily rely on fresh herbs, like pesto or chimichurri sauces, may not turn out well with dried herbs. It is suggested to make these sauces with fresh herbs and freeze them for better results.
– The article also provides recipe ideas to use dried herbs, including a Sausage and Lentil Stew, Zucchini Lasagna Roll Ups, and Homemade pasta sauce.
– Kikkoman Traditionally Brewed Soy Sauce
– Truffletopia soy sauce
– Dumpling Daughter soy sauce
– Bao Ning dark soy sauce
– Kimlan dark soy sauce
– Homemade dark soy sauce
– Teriyaki sauce
– Tamari sauce
– Hoisin sauce
– Worcestershire sauce
– Molasses
– Double black soy sauce
– Pearl River Bridge Superior Dark Soy Sauce
– Mushroom Flavored Dark Soy Sauce
– This article discusses why Taco Bell food can often lead to bowel movements.
– The author mentions the term “Taco Bell shit” on Urban Dictionary, which refers to large and smelly bowel movements caused by eating Taco Bell.
– The author states that many people have experienced diarrhea after eating at Taco Bell.
– They suggest that the fructose and caffeine in Taco Bell’s drinks, as well as the gluten, grease, and spices in their food, can trigger bowel movements.
– The excessive fiber from beans or an allergic reaction to cheese or sour cream may also be factors.
– Not everyone reacts to the same ingredients in Taco Bell food, so there may be more than one menu item causing the urge to use the restroom.
– The correct balance of water secreted and absorbed in the digestive tract determines the consistency of stool.
– Two types of diarrhea: osmotic and secretory.
– Osmotic diarrhea occurs when there are so many non-water particles in the colon that water cannot be reabsorbed.
– Secretory diarrhea occurs when the small intestine secretes more water than necessary.
– One potential reason for diarrhea after eating Taco Bell is the spice in their menu items.
– Capsaicin, found in spicy ingredients, activates TRPV1 receptors in the gastrointestinal system, causing cramping and faster movement of the GI system.
– Another potential reason for diarrhea is dairy products like sour cream and cheese.
– Over 60% of the population in North America is lactose intolerant, meaning they cannot fully digest lactose in milk.
– Aging bodies produce less of the enzyme responsible for breaking down lactose, leading to indigestion, bloating, and gas.
– Beans contain a high amount of fiber that attracts water in the digestive system, making it easier to pass stool.
– Beans also contain an oligosaccharide carbohydrate that becomes food for bacteria in the colon, causing gassing and bloating.
– Consumption of beef helps draw water into the colon and adds bulk to stool.
– Some people may lack enough stomach acid to properly digest animal fat and protein, contributing to increased bowel movements.
– Certain drinks at Taco Bell, like Diet Pepsi and iced coffee, contain caffeine that stimulates the release of gastrin and triggers contractions in the gut.
– Greasy food triggers gastrocolic reflexes in the gut, increasing the pressure of contraction and potentially leading to diarrhea.
– Taco Bell’s menu contains items with excessive amounts of saturated fat, exceeding recommended daily intake.
– Taco Bell food can cause inflammation in the body due to processed and ultra-processed ingredients.
– Eating Taco Bell can negatively impact the gut microbiome, leading to the growth of bad bacteria, inflammation, leaky gut, and neuroinflammation.
– Taco Bell food lacks fresh whole foods with fiber and nutrients.
– Insulin spikes and drops caused by eating at Taco Bell can lead to increased feelings of hunger and increased anxiety and tension.
– Consumption of unhealthy trans fats, added sugars, and processed foods can lead to brain fog and difficulty in clear thinking.
– Diets high in saturated fat can cause brain inflammation and insulin resistance, leading to cognitive deficits.
– Salt and sugar in fast food can increase the risk of complications such as hypertension, diabetes, metabolic dysfunction, and heart disease.
– Taco Bell’s Mexican Rice and tacos salads contain high levels of sodium.
– The sauces, including nacho cheese, also have high levels of salt and sugar.
– Consumption of Taco Bell and similar fast food items can have negative effects on cognitive abilities, blood pressure, and overall health.
– Microwave-safe cardboard can be microwaved for short periods of time (60-120 seconds) on a low power setting.
– It is important to check the container for any glue, ink, or lining, as these may release chemicals into the food.
– Pizza boxes can be microwaved as long as they are microwave-safe and have no plastic or metal components. They should be microwaved for less than a minute.
– Cardboard with metal handles or adhesive should not be microwaved.
– It is recommended to transfer food to a microwave-safe container if longer reheating is needed.
– Uncured hot dogs are cured using natural ingredients instead of synthetic nitrites and nitrates.
– Nitrites in cured hot dogs can react with stomach acid and proteins to form carcinogenic nitrosamines.
– Uncured hot dogs may be a safer alternative to synthetic nitrites and nitrates.
– Hot dogs can be made from leftover meat scraps and can contain artificial additives.
– Some hot dogs contain high-fructose corn syrup, while others contain honey or pure cane sugar.
– Hot dogs can contain up to 3.5% non-meat binders such as cornstarch and dry milk powder.
– The sodium content in hot dogs can vary between brands.
– Coleman Natural all-beef hot dogs do not contain artificial ingredients and are made from high-quality meat.
– Americans spent over $7.68 billion on hot dogs and sausages in 2020.
– Hot dogs are a popular food in the United States and part of American culture.
– Uncured and cured hot dogs are both approved by the FDA and USDA.
– Uncured hot dogs have similar nutrition facts to cured hot dogs.
– Uncured hot dogs are safe to eat and can be prepared the same way as cured hot dogs.
– Guidelines for storing and consuming hot dogs are provided.
– Hot dogs should not be left at room temperature for more than 2 hours or more than 1 hour if the temperature is over 90°F.
– Casings should be removed from hot dogs for children under 4 to avoid choking hazards.
– Uncured hot dogs can be included in a ketogenic diet as they are low in carbs and high in fat.
– Uncured hot dogs can be consumed during pregnancy if cooked to a temperature of at least 160°F to reduce the risk of contamination.
– Eating raw uncured hot dogs can cause miscarriages, stillborn births, and birth defects.
– Uncured hot dogs come pre-cooked but should still be reheated before eating.
– Uncured hot dogs carry a risk of contamination with Listeria monocytogenes, which causes listeriosis.
– Reheating hot dogs until they are steaming hot can help reduce the risk of listeriosis.
– Cured hot dogs contain synthetic nitrates and nitrites, while uncured hot dogs contain natural nitrates and nitrites.
– Cured hot dogs have a longer shelf life and may have slightly higher sodium content.
– Choosing uncured hot dogs can help reduce the intake of synthetic preservatives.
– Thoroughly cooking both cured and uncured hot dogs is important before consumption.
– It is recommended to be aware of reliable information and facts in a world filled with fake news.
– “Uncured” in relation to hot dogs refers to the absence of artificial curing agents such as nitrites and nitrates.
– Uncured hot dogs are made with natural additives like celery juice or cherry powder as substitutes for artificial ingredients.
– Eating potato skin is recommended as it contains more nutrients than the interior of the potato.
– Potato skin is high in fiber, with about half of the fiber in a medium potato coming from the skin.
– Consuming potato skin can provide added nutritional benefits.
– A suggested recipe is a baked Idaho Potato with salsa, a low-calorie, healthy lunch option.
– For more information on potato nutrition, there is a link provided.
– Homemade salsa made with fresh ingredients lasts for 1-3 days when properly covered and refrigerated.
– Store-bought salsa with preserving agents can last up to a year in an unopened, airtight jar without refrigeration.
– Unopened store-bought salsa can last for 12-18 months in a cool and dark pantry.
– Once opened, store-bought salsa lasts for about 2-4 weeks in the fridge when stored in an airtight glass jar or plastic container.
– Opened salsa can be extended further by freezing it in a plastic freezer bag (marked with the date).
– Salsa that has been served in open bowls and used by guests should be discarded to avoid contamination.
– Signs of spoiled salsa include dents or swelling of the lid on a jar.
– If there is no popping noise when opening a jar of salsa, it means there is no longer any pressure in the jar.
– The absence of pressure indicates that the salsa was not sealed properly or that the contents have gone bad.
– Signs of spoilage in salsa include a change in color, signs of mold or fuzz, separation of ingredients, expiration date past recommended time, unpleasant odor, and bad taste.
– It is recommended to throw out any jar of salsa that shows signs of spoilage.
– Chia seeds have a shelf life of 4-5 years if stored properly.
– Expired chia seeds can still be consumed as long as they do not show signs of spoilage, rancidity, mold, clumping, or pantry bugs.
– Chia powder has a shelf life specific to the product, usually around 4 months.
– Finely ground chia seeds usually have an expiration date of 6 months printed on the package.
– Chia pudding, made with chia seeds, milk, sweetener, and flavorings, has a shelf life of 3-5 days when stored in the refrigerator in a sealed container.
– Chia seeds should be stored in a cool, dry place away from sunlight and heat.
– Chia seeds can be frozen and retain their nutritional value for up to 2 years.
– Signs of bug infestation include the presence of dead insects or shells in the chia seeds, living insects or bugs crawling around, and the presence of webbing or silk-like strands.
– If chia seeds have reached their expiration date but have no visible signs of spoilage, they may still be suitable for consumption, although their nutritional value may not be the same as fresh chia seeds.
– Expired chia seeds can be used in recipes where their texture isn’t noticeable, such as baked goods, smoothies, or cooked dishes. However, it is recommended to discard expired chia seeds to avoid health complications.
