HOW HOTDOGS ARE MADE

The average business man would do pretty much anything to maximize profit at short run. Basically, this is the goal of any successful business, or enterprise, or industry. Lets look at the sausage/hot dog industry for a bit. You would feel that hundreds of thousands of cattle get slaughtered daily to provide for the large and ever-growing market for these processed meat produce, right? Well, wrong!

These company’s sometimes use pretty much any animal, to produce their processed products and unfortunately, you just can’t tell. What I mean is that if for instance, you are a muslim and your religion forbids you from eating pork, but you love eating Sausages/Hotdogs, there is a high possibility that you have been eating pork without your knowledge.

The images below show the unhygienic conditions in which these processed meat foods are made, and the inhumane way these animals are treated before processing.

A cocktail of animals, which might include dead pigs and piglet, dead horses, dead donkeys and even dead dogs are being grounded whole, using the machine above. Then treated and processed to what we eat. I would have uploaded a video but these pictures pretty much speak for themselves, about the terrible process and steps involved in meat processed food types.

EAT THAT ONION! The Health Benefits of Onions

Onions, like garlic, are members of the Allium family, and both are rich in sulfur-containing compounds that are responsible for their pungent odors and for many of their health-promoting effects.

Onions are healthy whether they’re raw or cooked, though raw onions have higher levels of organic sulfur compounds that provide many benefits, according to the BBC. A 2005 study in the Journal of Agricultural and Food Chemistry found that there is a high concentration of flavonoids in the outer layers of onion flesh, so you’ll want to be careful to remove as little of the edible part of the onion as possible when peeling it. For example, a red onion can lose about 20% of its quercetin and almost 75% of its anthocyanins if it is “overpeeled.”

onion2

Because of their use in cooking around the world, onions are among the most significant sources of antioxidants in the human diet, according to a 2002 report in the journal Phytotherapy Research. Their high levels of antioxidants give onions their distinctive sweetness and aroma. These antioxidants and flavonoids may help promote heart health, reduce inflammation and decrease the risk of cancer, in addition to a load of other good things.

Onions can help increase our bone density and may be of special benefit to women of menopausal age who are experiencing loss of bone density. In addition, there is evidence that women who have passed the age of menopause may be able to lower their risk of hip fracture through frequent consumption of onions. “Frequent” in this context means onion consumption on a daily basis!

READ ALSO: BASIC NOTES ON DIABETES MANAGEMENT

Onions’ sulfurs may be effective anti-inflammatory agents, according to a 1990 study in the journal International Archives of Allergy and Applied Immunology. Quercetin has been found to relax the airway muscles and may provide relief of asthma symptoms, according to a 2013 study in the American Journal of Physiology. Although, onion is not as well researched as garlic in terms of specific inflammatory health problems like rheumatoid arthritis or allergic airway inflammation, this allium vegetable has nevertheless been shown to provide important anti-inflammatory benefits.

Unlike the research on garlic and its cardiovascular benefits, research specifically focused on onion has mostly been conducted on animals rather than humans. In animal studies, there is evidence that onion’s sulfur compounds may work in an anti-clotting capacity and help prevent the unwanted clumping together of blood platelet cells. There is also evidence showing that sulfur compounds in onion can lower blood levels of cholesterol and triglycerides, and also improve cell membrane function in red blood cells.

Onion has repeatedly been shown to lower our risk of several cancers, even when we consume it in only moderate amounts. “Moderate” generally means 1-2 times per week, even though in some studies it has been used to mean up to 5-6 times per week. Colorectal cancer, laryngeal cancer, and ovarian cancer are the cancer types for which risk is reduced along with moderate amounts of dietary onion. For other cancer types, however, moderate intake of onion has not been enough to show significant risk reduction. For these cancer types—including esophageal cancer and cancers of the mouth—daily intake of onion is required before research results show significant risk reduction.

READ ALSO: DIETITIANS URGE NIGERIANS TO EAT OFADA RICE TO REDUCE LIFE THREATENING DISEASES

The fiber in onions promotes good digestion. Additionally, onions contain a special type of soluble fiber called oligofructose, which promotes good bacteria growth in your intestines. One 2005 study in Clinical Gastroenterology and Hepatology found that oligofructose may help prevent and treat types of diarrhea. The phytochemicals in onions that scavenge free radicals may also reduce your risk of developing gastric ulcers, according to the National Onion Association.

The chromium in onions assists in regulating blood sugar. The sulfur in onions helps lower blood sugar by triggering increased insulin production. One 2010 study in the journal Environmental Health Insights revealed that this might be especially helpful to people with people with diabetes. People with Type 1 and Type 2 diabetes who ate red onions showed lower glucose levels for up to four hours.

In addition, Onions are assumed to be able to lower your risk of cataract formation, diminish replication of HIV, antimicrobial properties that may help reduce the rate of food-borne illness, Reduced risk of neurodegenerative disorders.

On the downside, although, not especially serious, eating onions can cause problems for some people. The carbohydrates in onions may cause gas and bloating, according to National Digestive Diseases Information Clearinghouse. Onions, especially if consumed raw, can worsen heartburn in people who suffer from chronic heartburn or gastric reflux disease, according to one 1990 study in the American Journal of Gastroenterology.

READ ALSO: HOW TO MANAGE HIGH BLOOD PRESSURE/HYPERTENSION NATURALLY

Eating a large amount of green onions or rapidly increasing your consumption of green onions may interfere with blood thinning drugs, according to the University of Georgia. Green onions contain a high amount of vitamin K, which can decrease blood thinner functioning.

It is also possible to have a food intolerance or an allergy to onions, but cases are rare, according to an article in the Journal of Allergy and Clinical Immunology. People with onion allergies may experience red, itchy eyes and rashes if an onion comes into contact with the skin. People with an intolerance to onions may experience nausea, vomiting and other gastric discomfort.

Inspite of these few minor allergic issues, why not grab an onion today guys and enjoy all these positive health benefits.

Easy Access To Online Porn Is ‘Damaging’ Men’s Health, Says NHS Therapist

A top psychosexual therapist is warning about a surge in the number of young men suffering sexual health problems because of online pornography.

Angela Gregory says more and more men in their late teens and early 20s are suffering from erectile dysfunction.

She puts the blame on people becoming addicted to watching online porn.

There are no official figures but she says a lot of the time it is via smartphones and laptops.

“What I’ve seen over the last 16 years, particularly the last five years, is an increase in the amount of younger men being referred,” she said.

“Our experience is that historically men that were referred to our clinic with problems with erectile dysfunction were older men whose issues were related to diabetes, MS, cardio vascular disease.

“These younger men do not have organic disease, they’ve already been tested by their GP and everything is fine.

“So one of the first assessment questions I’d always ask now is about pornography and masturbatory habit because that can be the cause of their issues about maintaining an erection with a partner.”

Nick, not his real name, started watching porn when he got his first laptop aged 15.

“It quickly escalated and it was every day. What I was watching, it definitely got more extreme over a short period of time in my case.

“There was nothing that would give me a kick. Normal stuff didn’t do anything any more, so I had to get more and more extreme material.

“[It was] disturbing stuff that disturbed me that, in normal life, I wouldn’t dream of doing.”

It wasn’t long before Nick’s own sexual health began to suffer.

“I found that when I was lying next to a girl a lot that I just wouldn’t be horny at all, despite being really attracted to the girl and wanting to have sex with her, [because] my sexuality was completely wired towards porn.

“At my peak I was probably watching up to two hours of porn every day.”

Newsbeat has been finding out how having easy access to online porn is affecting body image, sex and relationships for documentary Brought up on Porn, available now on iPlayer.

Once Nick realised he had a problem he tried to get help.

“At first I went to a doctor and she said, ‘I don’t think there’s enough evidence to suggest it’s a thing, however I do have a lot of young men coming to me with this problem.'”

In the end Nick went 100 days without watching porn and was relieved when things got back to normal.

“My libido came back with a vengeance and I met this girl and it was great.

“For the first time in ages I was able to flirt and within quite a short time I was able to have normal sex.

“I was feeling so balanced and happy.”

He also has advice for anyone suffering with a similar problem.

“Once I recovered I spent a lot of time on online forums trying to help others do the same.

“There’s a lot more information online than when I had problems.

“You should tell your friends, tell people who are close to you or just a couple of people you trust. And don’t worry, there are many of us in the same boat.”

If you think you’re having a problem related to porn, Angela Gregory advises talking to your GP.

 

Credit: BBC

What Do You Know About Cockroach Milk?

Scientists have found that the Pacific Beetle Cockroach feeds its bug babies a formula which is remarkably rich in protein, fat and sugar.

“Any liquid harvested from a cockroach is not true milk. At least not as we think of it,” said Becky Facer, director of school and educator programs at Fernbank Museum of Natural History in Atlanta.

Most people would agree. After all, the insect liquid takes the form of protein crystals in the guts of baby cockroaches.

“The protein crystals are milk for the cockroach infant. It is important for its growth and development,” said Leonard Chavas, one of the scientists behind the research. He explained the crystals have a whopping three times the energy of an equivalent mass of buffalo milk, about four times the equivalent of cow’s milk.

“The interest here was, what is it really made of?” said Chavas, one of the authors of the research, published in July in the journal International Union of Crystallography.

Chavas and his colleagues examined the species, also known as Diploptera punctata, which is the only species of cockroach known to be viviparous — able to bring forth live babies that have developed within the mother’s body, instead of the mother laying eggs to develop outside her body.

Like other viviparous creatures, this species of roach nourishes its growing embryos with a protein-rich liquid secreted by its brood sac — the roach version of a uterus.

Soon after the embryo ingests the liquid, protein crystals develop within its midgut. Chavas and his colleagues extracted one of these crystals to learn more about it and its potential nutrition. Following tests and even genome sequencing, they discovered it was a complete food.

“It is what one would need: protein, essential amino acids, lipids and sugars,” Chavas said, explaining that the energy content is so high that it helps infants within this unique species grow much bigger than cockroach babies of other species.

Though the crystal formation may seem surprising, other crystals, including insulin, take shape within the body for easier bodily storage — and it could have potential for human consumption, the research suggests.

So, how do you milk a cockroach?

The crystals are currently extracted from the midgut of cockroach embryos — perhaps not the most efficient way of feeding a growing world population.

Ultimately, however, Chavas and his team are hoping to reverse bioengineer cockroach milk, but first they need to understand the exact biological and chemical mechanisms underlying the process.

“For now, we are trying to understand how to control this phenomena in a much easier way, to bring it to mass production,” Chavas said.

Having lost a drinking game with his colleagues, Chavas tasted the cockroach milk once. “No particular taste,” he commented, though the idea of ice cream appeals to him. He imagines “a flavor with honey and crispy pieces.”

Laugh as you may, there is no irony lost on the fact that that this insect that can survive a nuclear disaster may someday provide the ultimate liquid superfood.

As a matter of fact, I nearly puked too when I heard about this

 

Credit: CNN

HOW TO PREPARE COCONUT RICE (WHITE)

INGREDIENTS

  • 420g (~1 lb) long grain parboiled rice
  • 400 mls Coconut Milk
  • 400 ml chicken stock/broth
  • 20 small shrimps
  • 1 tatashe pepper (alternative: Tribelli peppers)
  • 1 red onion
  • A handful of diced sausage
  • 1 big seasoning cube (optional)
  • Habanero peppers (Atarodo: to taste)
  • Black pepper (to taste)
  • Salt (to taste)
  • Green peas
  • Green beans

 

PROCEDURE

  • I recommend the long grain parboiled rice because it is the rice that works best with the recipe detailed on this page. It is the best rice for all Nigerian one-pot rice recipes.
  • You can use tinned coconut milk but I prefer coconut milk that I extract from the coconuts myself: How to Extract Coconut Milk.
  • You get chicken stock by cooking chicken with seasoning cubes, thyme and onions and any other seasoning of your choice. Sometimes, I prepare Peppered Chicken or Grilled/Broiled Chicken for snacking on and I save the liquid (chicken stock) from boiling the chicken for recipes like this White Coconut Rice.
  • We do not like shellfish in my home but those shrimps work well with the coconut taste.
  • I recommend red onions for this meal because it adds some colour. Apart from that, any onions will work.
  • The sausage I used here is the Spanish tasty sausage known as chorizo (hard pork sausage). You can use any other type of dense sausage including hotdogs (Satis) which are more common in Nigeria. Chorizo really adds a delicious flavour to this meal. Use it if you can.
  • The seasoning cube is optional because I already used seasoning cubes when cooking the chicken from where I got the chicken stock/broth.
  • The green ingredients (peas and beans) are for colour. Feel free to use your favourite similar ingredients.
  • If you want the coconut rice to be completely white with no single tint of colour like the one in the image above, do not use any ingredient that transfers colour. In that case, skip the tatashe peppers and hard port sausage. You can use pale looking sausages and hotdogs because they do not transfer colour.
  • If you can, prepare the White Coconut Rice with all these ingredients listed above, please do so. It is so delicious!
  1. Get some chicken stock from cooking chicken.

Parboil/Precook the long grain parboiled rice. Add it to a pot of a generous quantity of boiling water and cook on medium heat for 8-10 minutes. This time is for the quantity of rice stated in the list of ingredients. If yours is more, you will need more time. When done with the parboiling, you should be able to cut the grain of rice with your finger nails: no resistance or rubbery feel.

 

 

  • Long grain parboiled rice contains lots of starch and is hard. When you cook this rice as is without first of all parboiling it (especially with rice recipes where ingredients are cooked in the same pot as the rice (one-pot rice recipes), the starch content will make the rice sticky and soggy. The hard nature will hamper its absorption of water, again leading to sticky, soggy and burnt rice when you are done.
  • When we parboil/precook the rice, we reduce the starch content as some of it is poured away.
  • Precooking also softens the rice to enable it absorb water easily.
  • If parboiled correctly, the long grain parboiled rice will completely absorb the quantity of water that is at the same level as the parboiled rice. This is science. A practical example is when you want to use a bone dry rag to mop up water; what quantity of water can it absorb compared to when you are trying to mop up the water with a damp rag?
  • When happy with the rice, pour in a sieve/colander and rinse with plenty of cool water to cool it down. Leave in the sieve/colander to drain.
  • Cut the sausage into small cubes.
  • Dice the peppers and cut the green beans into about 1 inch long pieces.
  • Chop the onions.
  • Precook the shrimps and peel them or not depending on how you like them.
  • Pour the chicken stock and coconut milk into a sizeable pot. Bear in mind that the rice will normally rise by at least one quarter of its quantity from the parboiled state to the done state.
  • Add the black pepper and seasoning cube. Cover the pot and start cooking till it boils.
  • Add the precooked rice, Stir and add salt to taste. At this point the liquid should be at the same level as the rice. If not, top it up with water. If the liquid is much more than the rice, you will end up with soggy coconut rice. If you used long grain parboiled rice and you parboiled/precooked it correctly, the Coconut Rice will be done by the time the level of water dries up. There will be no need to add more water.
  • Cover the pot and start cooking on medium heat.
  • Once it boils, add the hard pork sausage. The hard pork sausage needs to be cooked but if you are using another type of sausage that does not need much cooking, add it in step 6.
  • When the water dries to exactly the same level as the rice (see video below), add the shrimps and continue cooking.
  • When the water is almost dry, add the soft ingredients: onions, green beans and green peas and the tatashe and habanero peppers.
  • Cover and continue cooking till all the water dries up. If you parboiled the rice correctly, it should be doen by now.
  • Stir with a spatula till all the ingredients are well combined. That’s it!

The White Coconut Rice is best served on its own but feel free to serve it with Steamed Leafy Veggies or any other Nigerian Rice Accessory you like.

 

Credit: AllNigerianRecipes

HOW TO PREPARE OGBONO SOUP

  • Assorted Meat and Fish: Beef, Shaki (cow tripe), Dry Fish, Stockfish
  • 2 handfuls Ogbono Seeds
  • 3 cooking spoons red palm oil
  • Vegetable: Frozen Spinach (you can also use Pumpkin leaves or even Bitterleaf)
  • 1 handful crayfish
  • Pepper and Salt (To taste)
  • 1 medium onion
  • 2 stock cubes (Maggi/Knorr)

 

  • Grind the Ogbono with a dry mill.
  • Cut the frozen spinach when it is not completely defrosted. It is easier that way. Then when completely defrosted, squeeze out the excess water.
  • Cook the assorted meat with the stock cubes and onion. If you will use Shaki, remember to start cooking that first, then add beef when almost done.
  • Grind crayfish and pepper.
  • Boil some water and set aside.
  • Pour the palm oil into a clean dry stainless steel or aluminium pot. Set on the stove and melt the oil at low heat. Remember, only melt the oil, do not allow it to heat up.
  • Once melted, turn off the heat and add the ground Ogbono.
  • Use your cooking spoon to dissolve the Ogbono in the oil.
  • When all the Ogbono powder has completely mixed with the oil, add the meat/fish stock (water from cooking the assorted meat and fish). Set the heat of your cooker to low and start stirring. You will notice the Ogbono start to thicken and draw.
  • Keep stirring till the Ogbono has completely absorbed the meat stock.
  • Add a small quantity of the hot water and stir till the Ogbono has absorbed all the water. Repeat this process till you get a consistency that is shown in the video below.
  • Making sure that your heat is set to low, cover the pot and start cooking. Once it starts to simmer, stir every 2-3 minutes for 20 minutes.

So what you’ll do is: every 3 minutes or so, open the pot, stir every well, scraping the Ogbono that sticks to the base of the pot, cover the pot and cook for another 3 minutes.

  • After 20 minutes, the Ogbono should be well cooked and you will begin to perceive its nice flavour and aroma.
  • Add the assorted meat and fish, ground crayfish, salt and pepper to taste. The Ogbono may have become thicker from the cooking. If so, add a little bit more water and stir very well. Cover and cook till the contents of the pot is well heated up.
  • If you prefer your Ogbono Soup without vegetables, turn off the heat and serve but if you like to add a vegetable then keep reading 🙂
  • When the contents of the pot have heated up, add the vegetable (frozen Spinach used in the video). Stir very well, cover the pot and turn off the heat. Leave to stand for about 5 minutes

Source : AllNigerianRecipes

DIETITIANS URGE NIGERIANS TO EAT OFADA RICE TO REDUCE LIFE THREATENING DISEASES

Two dietitians on Saturday in Lagos advised Nigerians to eat more of ‘ofada’ rice than polished rice because of its immense health benefits.

They told the News Agency of Nigeria (NAN) in separate interviews that ofada rice reduces cholesterol and also very good for people with diabetes.

The rice is produced locally in Nigeria; it is short and has brown stripes; it is cultivated without chemicals, and mostly planted in some parts of the country.

Mr Olusola Malomo, a dietician, who works at Massey Hospital in Lagos, said that ofada rice contains some vitamins, which has been polished and parboiled in processed rice.

“Ofada rice contains vitamins B6 and B12 which has been washed with chemicals in processed rice.

“It was also found that ofada rice contains more phosphorous and fibre, which help in the reduction of the risk of bowel disorder and fight constipation.

“Ofada rice has been linked to protection against atherosclerosis, ischemic stroke, diabetes, insulin resistance, obesity, and premature death,’’ he said.

Malomo also hinted that the local rice has additional nutrients and phytochemicals that reduce the risk of cardiovascular diseases.

“This local rice when eaten regularly can also reduce risk of life threatening diseases.

“It also provides essential nutrients such as vitamin B, phosphorous, selenium, manganese, potassium, and magnesium.

“Selenium reduces the likelihood of colon cancer, magnesium keeps the bone healthy, it also contains insoluble fibre which help reduces risk of gall stones, and help maintains normal body weight.

“Although we have been preaching about the health benefits of this local rice for years, we will still continue to inform people of its immense health benefit,’’ he said.

Another dietician, Mr Olu Cole, who works at Rains Hospital in Lagos said that ofada rice has more health benefits to human.

“This rice has cholesterol-lowering effects include polyunsaturated fatty acids and important dietary sources of water-soluble, fat-soluble, and insoluble antioxidants.

“Many people did not know that the unpolished rice has more health benefits than the polished rice.

“Although it is very expensive in our local markets but we still urge people to try and eat this rice.

“Eating this rice will ward off diseases in our system, if we say that it is expensive, when we fall sick, we will still use our money to buy expensive drugs.

“Cole said that people should imbibe the culture of eating the rice so as live healthier,’’ he said.

Both dieticians, however, urged government at all levels to help local farmers with funds so as to boost local rice production.

 

 

Credit: Today.NG