Soy Vs Cow's Milk

Soy Vs Cow's Milk

Let's compare 100-gram portions (3.5 ounces) of soymilk vs. cow's milk:

Cow's milk has 61 calories. Soymilk has 33 calories.

Cow's milk contains 3.34 grams of fat. Soymilk contains 1.91 grams of fat.

Cow's milk has 14 milligrams of cholesterol and no dietary fiber. Soymilk contains 1.3 grams of fiber and has zero cholesterol.

Cow's milk contains a full range of amino acids. Soymilk also contains a full range of amino acids. Both contain plenty of protein. Cow's milk actually has one- half gram more protein than the 100-gram portion of soymilk.

As for the nine essential amino acids in protein necessary for sustaining life, cow's milk and soy milk contain nearly identical amounts, but cow's milk does win this one by a whisker, containing a mere one-fifth of a gram more essential amino acids than the soy. That may be a hollow victory for milk lovers because one of the nine essential amino acids is methionine. Cow's milk contains more than twice as much methionine as does soymilk. The center atom of methionine is sulfur. Too much animal protein creates an acid condition in the blood which the body must neutralize by taking calcium from the bones. . Nations eating the most animal protein have the highest rates of osteoporosis.

Soymilk contains greater amounts of other amino acids including arginine, alanine, aspartic acid, and glycine. Arginine slows the growth of cancers by strengthening the immune system. Alanine aids in the metabolism of sugars. Aspartic acid increases stamina and plays a vital role in metabolism, acting as an anti-oxidant. Glycine is necessary for brain and nervous system functioning and muscle/energy metabolism.

When milk is pasteurized, Vitamins A, C, and D are destroyed. The same can be said for those vitamins when soymilk is manufactured.

Soymilk does contain more than four times the amount of thiamin (Vitamin B-1) and nearly twice the amount of niacin (Vitamin B-3) as does cow's milk. Soymilk also contains more magnesium, copper, and manganese than does cow's milk.

In order to absorb calcium, one needs magnesium. Copper also aids in bone formation. One early sign of osteoporosis is a deficiency in copper. Soymilk contains twelve times the amount of copper as does cow's milk.

Soymilk also contains 42 times the amount of manganese as does cow's milk. Manganese is also needed for bone formation. People with anemia rely upon manganese for iron storage. Trace amounts of manganese are essential for neural transmissions, protein metabolism, and many other body functions.

Source: www.thewolfeclinic.com

Hen's Eggs

Hen's Eggs

Whether it's soft-boiled, over-easy, scrambled, or poached, this is our tribute to - you guessed it - the egg! As I go on to 'eggs-plain' the ins and outs of eggs, I'm sure you'll find that this is 'eggs-actly' what you've been waiting for!

Hens' eggs come in shades of both white and brown. There is no difference in flavour or nutritional value between the two. Quite simply, the white egg comes from a white hen; the brown egg comes from a brown hen. But it's what is inside the hard little shell that's important. Each egg contains a membrane, a yolk, and whites.



Characteristics of the EGG
Egg Shell:

1. The color of the egg shell is determined by the breed of the hen

2. White feathers and white ear lobes yield white shells

3. Red feathers and red ear lobes yield brown shells

4. Brown eggs usually come from larger birds which require more food, therefore brown eggs are usually more expensive

Egg White:

1. Albumen (egg white) in raw eggs is opalescent

2. Cloudiness indicates the presence of carbon dioxide that has not yet escaped through the shell; this indicates a very fresh egg

3. A yellow or greenish cast in raw whites may indicate presence of riboflavin (Vitamin B2)

Egg Yolks:

1. Yolk color depends on the diet of the hen

2. No artificial color additives are permitted

3. Natural yellow-orange substances such as marigold petals may be added to light-colored feeds to enhance colors

Blood Spots:

1. Occasionally found on yolks; caused by a rupture of a blood vessel on the egg yolk surface during formation of the egg

2. Spot presence does NOT indicate a fertile egg

3. As an egg ages, the yolk takes up water from the albumen to dilute the spot; therefore, a spot indicates a fresh egg

4. Eggs with a spot is chemically and nutritionally fit to eat

Types
Organic Eggs:

1. Eggs from hens fed rations having ingredients that were grown without pesticides, fungicides, herbicides or commercial fertilizers

2. No commercial laying hen feed ever contains hormones

Free-Range Eggs:

1. True free-range eggs are those produced by hens raised outdoors or that have access to outdoors

2. Due to seasonal conditions, few hens are raised outdoors

3. Nutrient value unaffected (and NO better)

Fertile Eggs:

1. Eggs which can be incubated and developed into chicks

2. Not more nutritious, do NOT keep as well, and are more expensive to produce

Egg Size: (Influencing Factors)

1. As hens age, egg sizes increase

2. Environmental factors that lower egg weight: heat, stress, overcrowding, poor nutrition

3. Egg sizes: Jumbo, Extra Large, Large, Medium, Small, Peewee

4. Sizes are classified according to minimum net weight in ounces per dozen

Custom and Tradition of Indonesia People

Custom and Tradition of Indonesia People

Tumpeng, a tradition of Indonesian in Celebration

Meal times in every region is sometimes different. In western and middle part of Indonesia, usually main food is cooked in the morning and consumed around mid day. Commonly, Indonesian kitchens only cook 1 or 2 meals a day. Then it is heated again for dinner.

It is different from western culture where food is eaten consecutively such as appetizer, main food, and dessert. Indonesian culture is eating main food directly without any appetizer or dessert, whereas Indonesia has many cakes, cookies, and snacks and they’re suitable to become desserts. In fact, the cakes are often eaten anytime among breakfast,