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Intestinal bacteria

Submitted by Wouter Liekens on Mon, 13/02/2012

One of the most important steps that you can take to improve your health, regardless of your current situation and health challenges, is to make sure that your intestines have plenty of friendly bacteria.

Incredibly, you have more bacteria and other microorganisms living in your digestive passageway than you have cells in your entire body. These microorganisms total approximately 100 trillion, and collectively weigh between three to five pounds in the average adult.

Source: Dr Ben Kim

MINERALS

Submitted by Wouter Liekens on Tue, 07/02/2012

Manganese

Needed in the work of the enzymes

Sources:
Wheatgerm, liver, kidney, green leafy vegetables, red meat, tea, whole grains, legumes, seeds, nuts, chocolate

Especially Needed By:
Pregnant women, or women undergoing the menopause.

Phosphorus

Needed for the teeth and bones, and release of energy.

Sources:
Meats, fish poultry, eggs, dairy products, and grains, fruit and vegetables.

Especially Needed By:
Those under stress

Potassium

Needed for heart, muscles and maintenance of normal blood glucose levels.

Sources:
Lean meat, pulses, wheat germ, whole grains, potatoes, bananas, nuts, orange juice, avocados, apricots.

Especially Needed By:
Those under stress.

Selenium

Needed to work with the detoxifier glutathione as a co-factor and antioxidant.

Sources
Liver, kidney, meat, seafood, dairy products, whole grains, pineapples

Especially Needed By:

Zinc

Needed for bones and enzymes

Sources:
Oysters, herring, milk, meat, egg yolks, corn, beets, peas, almonds, pulses.

MINERALS

Submitted by Wouter Liekens on Fri, 03/02/2012

Copper

Needed in the work of the enzymes

Sources:
Whole grains, pulses, shellfish, nuts, mushrooms, offal (especially foie gras), eggs, poultry, dark green leafy vegetables, and chocolate.

Especially Need By:
All people

Iodine

Needed for the normal functioning of the thyroid gland. A diet too rich in brassicas (the cabbage family) can interfere with iodine absorption.

Sources:
Seafood, especially oily fish, seaweed, liver, pineapple, eggs, whole grains, dairy products.

Especially Needed By:
Infants and pregnant women.

Iron

Needed by the blood to carry oxygen. Vitamin C helps its absorption. Too much tea or coffee depresses iron absorption.

Sources:
Liver, kidney, red meats, dried fruits, nuts, legumes, dark green leafy vegetables, sardines, prune juice, oysters, eggs, watercress, tomatoes

Especially Need By:
Children, adolescents, women of childbearing age, pregnant women, strict vegetarians.

Magnesium

Source: Blanc Vite

MINERALS

Submitted by Wouter Liekens on Sat, 28/01/2012

Calcium

Needed for bones, teeth and muscles. Adequate Vitamin D is necessary for its absorption.

Sources:
Dairy products, dark green leafy vegetables, citrus fruits, and canned fish with edible bones, pulses.

Especially Needed by:
Pregnant and lactating women, children, junk-food eaters, dieters, women on the Pill or HRT or undergoing the menopause, insomniacs and the elderly.

Chromium

Necessary for blood sugar control.

Sources:
Whole grains, shellfish, nuts, mushrooms, and wheatgerm.

Especially Needed By:
Those under stress

Source: Blanc Vite

The 10 Things You Should Know

Submitted by Wouter Liekens on Fri, 27/01/2012

1 hotel demand in the u.s. market is “price inelastic”
on an industrywide basis for all hotel types. that
means lowering prices will not stimulate enough
incremental demand to make up for the rate reductions; there isn’t enough demand in most markets to
compensate—therefore, the net result of lower rates
is lower revenue levels. this is mainly due to limited
demand for lodging services overall in a mature u.s.
hotel market.

Source: http://www.hospitalitynet.org/news/4054585.html

VITAMINS

Submitted by Wouter Liekens on Wed, 25/01/2012

Vitamin D (Calciferol)

Needed for the absorption and use of calcium (bones and teeth). Might also be involved in maintaining the appetite. It is manufactured in exposed skin in sunlight. It is fat-soluble, and is fairly stable in cooking, although it is destroyed by light and oxygen

Richest Sources:
Cod liver oil, halibut liver oil, egg yolk, herring, sardine, eel, mackerel and other oily fish, oysters, tinned salmon, dairy products and liver.

Especially Needed By:
Infants and adolescents, pregnant and lactating women, vegetarians, women going through the menopause, the elderly and those with dark skins living in more northerly countries.

Vitamin E (Tocopherylacetate)

Important for protecting the body joints from oxidation and may also protect against heat disease. It is fat-soluble. Little is lost in home cooking, except when frying in fat, but it is unstable when frozen. Oils lose E content when exposed to light.

VITAMINS

Submitted by Wouter Liekens on Mon, 23/01/2012

Pantothenic Acid (Pantothenate)

Essential for proper functioning of the adrenal glands, helps in allergy, involved in the formation of antibodies, accelerates the healing of wounds of all kinds, and protects skin and mucous membranes. It is water-soluble, and is lost when boiling vegetables and cooking fruit, and when there is prolonged dry heat in cooking.

Richest Sources:
Yeast extract, cod’s roe, offal (all kinds), avocado, wheat bran, cauliflower, cod, eggs, mushrooms, peanuts, sesame seeds, sunflower seeds, walnuts, wheatgerm and royal jelly of bees.

Especially Need By:
Those who are stressed or depressed, or who do not have enough fibre in their diets.

Vitamin B6 (Pyridoxine)

Necessary in the metabolism of proteins and fats, is involved (with zinc) in the production of antibodies and red blood cells, prevents certain skin disorders, and a variety of nervous disorders. Involved in the formation of adrenaline and insulin, etc., for the production of RNA and DNA. It is water-soluble, and although fairly stable in cooking, can be lost if cooking water is discarded.

Source: Blanc Vite

Carbon Versus Stainless

Submitted by Wouter Liekens on Sun, 22/01/2012

Carbon Steel versus Stainless Steel

The great debate rages on. Carbon steel advocates claim that their knives take a keener edge, hold it longer and are easier to resharpen than stainless steel knives. Stainless steel users claim that carbon steel knives are unsanitary, leave an off taste in foods and that stainless knives hold an edge longer than their carbon counterparts.

Who’s right? Depends on your definitions and your environment. It’s not as simple as carbon versus stainless.

Carbon steels range from simple iron/carbon combinations to high-alloy tool steels that will cut through concrete without losing their edge. Stainless steels vary from very soft, extremely stain resistant dive knives to super stainless alloys, like Crucible Particle Metals’ S30V, a steel purpose-designed for the custom cutlery industry.

In the far less demanding realm of the kitchen, however, the carbon steel devotees are right. At least until they actually have to use their knives. Then it’s a different story.

Source: Mac Knives

VITAMINS

Submitted by Wouter Liekens on Sat, 21/01/2012

II. VITAMINS

Vitamin A (Retinol, Animal Sources)
(Beta-Carotene, Vegetable Sources)

Important for skin and mucous membranes helps with eyesight and may be important in the utilization of iron by the body. It is a powerful antioxidant. Retinol, which is fat-soluble, resists most cooking processes except frying at high temperatures. It is sensitive to oxygen and light. Betacarotene, which is water-soluble, is sensitive to light, oxygen and heat. It is converted to Vitamin A in the body.

Richest Sources:
Cod liver oil, halibut liver oil, ox liver, chicken liver, lamb’s liver, pumpkin, spinach, sweet potato, dried apricots, broccoli, cabbage, mature carrots, cooked carrots, cantaloupe melon, cheddar cheese, cherries, eel, kale, papaya, mango, sweet peppers, chili peppers, peaches, prunes, tomato, watercress, dark green leaves and herbs, water melon, whole powdered milk, eggs, fresh apricots, organic butter.

Especially Needed By:
Pregnant women (but too much can be a risk to the foetus), those who are under stress, the elderly, faddy eaters and dieters. It helps to protect mucous membranes against infections and cancer.

Source: Blanc Vite

Sensory Marketing

Submitted by Wouter Liekens on Sun, 15/01/2012

Sensory marketing covers the five sense with different degrees.

The five senses : The five powers (sight, hearing, smell, taste and touch) that your body uses to get information about the world around you.
A mix a different senses using at the same time is called polysensory marketing.

Visual marketing :
According to Maslow, humans have a natural need of esthetic. It is an existential need. Once the primary needs are satisfied, the quest of the beautiful is beginning. The sight is the most solicited sense because it is the most stimulated by the environment.
The choice of the forms and the colours during the phase of product creation, selling space and advertising campaign is a key factor of success.
Inside the shops, promotional videos and videos related to the products and environment of the firm is a concrete example in the recent evolution of visual marketing.
The videos can explain how the products work and their utilities.