Persimmon fruit harvest quite a treat in Himachal

SHIMLA - Himachal Pradesh is expecting a bumper harvest of the exotic persimmon with the trees literally drooping under the weight of the luscious fruit even though unfavourable weather through the season hit other crops like apple and cherry.

Locally called “Japani Phal”, or the Japanese fruit, persimmon looks like a bright red-orange tomato, and is full of subtle fragrances and rich in sugar, as well as vitamins A, B and C.
“We are getting a bumper persimmon crop this time despite hostile climatic conditions in the flowering and fruit-ripening seasons. Field reports indicate a good yield,” joint director (horticulture) R.S. Thakur told IANS.
He said unfavourable weather had failed to affect persimmon production.
“Less chill in the last winter and deficient rain in the monsoon have little impact on the yield of persimmon, whereas the production of apple and other stone fruits has been severely hit in the state,” he said.
The temperate zones of Shimla, Kullu, Mandi, Chamba and Solan districts are ideal for persimmon cultivation. As per horticulture department estimates, at least 10,000 farmers grow the fruit over 397 hectares.
Said Anil Mahajan, a farmer from Kullu district: “Farmers are opting for persimmon as apple production has declined due to climate change. Moreover, persimmon bears regular, rich crop and requires less management.”
According to him, the abundant persimmon crop this time helped compensate for the losses incurred by apple growers.
“One kilogram of persimmon sells at about Rs.20 in the wholesale market. On an average, a fully-grown tree yields up to 200 kilograms of the fruit in a year,” Mahajan said.
In 2008-09, the production of persimmon in Himachal Pradesh was 224 tonnes.
Fruit commission agent Tek Chand Gupta said persimmon is selling between Rs.50 and Rs.60 per kilogram in the retail market. “Its price is quite high in Chandigarh and Delhi where retailers and fruit vendors often sell it as imports from China and Japan.”
Persimmon starts arriving in the market at the beginning of October and is available till mid-November.
“Persimmon is available when other citrus fruits are not common in the market. So it’s much sought after. Secondly, its resemblance with tomatoes attracts buyers. Most of the high-quality fruit is sold in Delhi’s Azadpur Mandi and Chandigarh,” Gupta said.
In India, the fruit was introduced by European settlers in early 20th century.
Ramesh Chaudhary, grower from Narkanda in Shimla district, said the fruit is also fast catching up as an alternative commercial crop.
“We planted persimmon in the early 1940s along with apples. This year, we got a bumper yield,” he said.
Horticulture joint director Thakur said two varieties are generally cultivated in Himachal Pradesh.
“The heart-shaped astringent variety, Hachiya, is dominant in the state. It is deep orange-red with glossy skin. The flesh is deep yellow and sweet when ripe. Other varieties such as Fuyu and Hyakuma are also grown. They are generally eaten when ripe,” he said.
According to Thakur, the demand for persimmon is quite high in fruit processing units due to its succulence.
The fruit is also grown in Uttarakhand, Jammu and Kashmir and Tamil Nadu.
Approximately 200,000 hectares in Himachal Pradesh — mainly in Shimla, Kullu, Mandi, Solan, Lahaul and Spiti, Kinnaur and Chamba districts — are under horticulture cultivation.
Besides persimmon, apples, pears, peaches, cherries, apricots, kiwi, strawberry, olive, almonds and plums are the major commercial fruit crops of the state, which boasts of a horticultural economy of around Rs.2,000 crore a year.

The Seven Secrets of Highly Obese People

By David Zinczenko

Why do some people simply pack on the pounds effortlessly? It's not always genetics and it's not always gluttony and you can't always blame it on lack of exercise. Indeed, getting fat is often a result of some simple -- and easily correctable -- bad habits, especially when it comes to dining out.
As my co-author, Matt Goulding, and I began researching the Eat This, Not That! series, we discovered plenty of egregious examples of super-fattening foods in both America's supermarkets and our chain restaurants. And we learned that if you just know what to order and what to avoid, you can shave off pounds effortlessly. For example, does On the Border really need to stuff more than a day's worth of calories -- 2,550 -- into its Dos XX Fish Tacos? (Remember when fish was healthy?) And shouldn't Chili's warn parents when a selection on its kids' menu comes with 82 grams of fat, like its Pepper Pals Little Chicken Crispers does?
But it's not just the food itself. The restaurant industry has spent decades studying human behavior and figured out all sorts of subliminal ways to make us want to order and eat more. (Ever notice how all fast-food restaurants use red, yellow and orange in their packaging and decor, but never blue, green or purple? Think that's just a coincidence?) And a lot of those psychological tricks have become ingrained in our behavior. In a study in the journal Obesity, researchers looked at the habits of people dining at an all-you-can-eat buffet. Those with the highest body mass indexes (BMI) -- a measure of obesity -- seemed to demonstrate a series of "fat habits":

• They use larger plates. When offered two plate sizes, 98.6 percent of those with the highest BMIs took the larger of the two plates to the buffet. A bigger plate tricks your eye into thinking you're not eating as much, and stuffing more food onto your plate -- and into your mouth. Use a smaller plate, get a smaller belly.
• They eat while looking at food. 41.7 percent of those with high BMIs took seats that overlooked the buffet, instead of sitting in a booth or facing in a different direction. The site of food tends to make our minds think we have more work to do, eating-wise. Keep your food stored in the fridge or the pantry, not out on the countertops.
• They eat with maximum efficiency. While Chinese buffets offer chopsticks, 91.3 percent of obese patrons opt for forks. That just makes it easier to shovel in the food!
• They clean their plates. Of those patrons who were heaviest, 94 percent cleaned their plates so there was nothing left. Ignore Mom's advice -- let a little linger.
• They chew faster. Researchers actually monitored the chewing habits of the buffet-goers and discovered that the heaviest 1/3 among them chewed their food an average of 11.9 times before swallowing. The middle 1/3 chewed an average of 14 times, and the leanest 1/3 chewed 14.8 times.
• They dive in. The leanest people in the study typically took a lap around the buffet first, to plot out what they wanted to eat. But the more overweight group charged right in; doing so means you may fill up on some less-appealing items, then have to go back to snag that one nosh you have to have, but missed the first time.

Oh, and one more habit the overweight have that we've been reporting on for years:
They skip breakfast. Doing so raises your risk of obesity by a whopping 450 percent!

Puttur: Giant-sized Jackfruits in Patala Venkatraman Bhat's Plantation

Puttur, Aug 10:  A normal jackfruit weighs anywhere between 10 to 12 kgs. A mega-sized jackfruit might weigh from 20 to 30 kgs too. But well known Yakshagana artiste Patala Venkatramana Bhat has been growing jackfruits, each of them weighing from 60 to 80 kgs, thus unfolding another hidden surprise of mother nature.
This particular jackfruit tree, belonging to 'Java' variety, bears only about four jack fruits per year. This lone tree has been bearing jackfruits of this size since the last ten years, Bhat says. The jackfruit is about three feet long and every yellowish pulpy bulb inside the fruit is about six inches long.

This jackfruit has a unique taste. The origin of this fruit is Maharashtra. When Bhat had been to Mumbai as part of a Yakshagana troupe that performed there, he saw the bulbs of this giant-sized jackfruit in the market. He was surprised at their size and bought them. After eating the tasty outer pulp, he planted the seed in his plantation. The seed grew into a tree and is bearing these unique jackfruits.

Bhat had a distinguished career in Yakshagana. In agriculture too, he seems to have made a unique imprint because of this jackfruit tree.

Naga Jolokia Pepper Plants

Naga Jolokia Flowers

In 2007 Naga Jolokia Peppers were confirmed to be the hottest peppers in the world.  Twice as hot as the previously known hottest peppers.  Immediately after finding out about these things I ordered seeds online from New Mexico State University and started growing them.
I now have two surviving plants that have gotten huge but still haven’t produced any peppers.  This year I put them outside and a couple weeks ago I started getting the first flowers.  Flowers mean peppers are on the way.  I’m very excited!
I used to grow the previously known hottest peppers and a number of other species of pepper as well but in the past year and a half that I’ve been trying to get peppers out of the Naga Jolokia, the other peppers seem less significant.

Naga Jolokia Pepper Plant #1

Naga Jolokia Pepper Plant #2

Life-threatening disease is the price we pay for cheap meat

Modern factory farms have created a 'perfect storm' environment for powerful viruses

Friday, 1 May 2009

A swelling number of scientists believe swine flu has not happened by accident. No: they argue that this global pandemic – and all the deaths we are about to see – is the direct result of our demand for cheap meat. So is the way we produce our food really making us sick as a pig?

At first glance, this seems wrong. All through history, viruses have mutated, and sometimes they have taken nasty forms that scythe through the human population. This is an inescapable reality we just have to live with, like earthquakes and tsunamis. But the scientific evidence increasingly suggests that we have unwittingly invented an artificial way to accelerate the evolution of these deadly viruses – and pump them out across the world. They are called factory farms. They manufacture low-cost flesh, with a side-dish of viruses to go.

To understand how this might happen, you have to compare two farms. My grandparents had a pig farm in the Swiss mountains, with around 20 swine at any one time. What happened there if, in the bowels of one of their pigs, a virus mutated and took on a deadlier form? At every stage, the virus would meet stiff resistance from the pigs' immune systems. They were living in fresh air, on the diet they evolved with, and without stress – so they had a robust ability to fight back. If the virus did take hold, it would travel only as far as the sick hog could walk. So if the virus would then have around 20 other pigs to spread and mutate in – before it would hit the end of its own evolutionary path, and die off. If it was a really lucky, plucky virus, it might make it to market – where it would come up against more healthy pigs living in small herds. It had little opportunity to fan out across a large population of pigs or evolve a strain that could be transmitted to humans.

Now compare this to what happens when a virus evolves in a modern factory farm. In most swine farms today, 6,000 pigs are crammed snout-to-snout in tiny cages where they can barely move, and are fed for life on an artificial pulp, while living on top of cess-pools of their own stale faeces.

Instead of having just 20 pigs to experiment and evolve in, the virus now has a pool of thousands, constantly infecting and reinfecting each other. The virus can combine and recombine again and again. The ammonium from the waste they live above burns the pigs' respiratory tracts, making it easier yet for viruses to enter them. Better still, the pigs' immune systems are in free-fall. They are stressed, depressed, and permanently in panic, making them far easier to infect. There is no fresh air or sunlight to bolster their natural powers of resistance. They live in air thick with viral loads, and they are exposed every time they breathe in.

As Dr Michael Greger, director of Public Health and Animal Agriculture at the Humane Society of the United States, explains: "Put all this together, and you have a perfect storm environment for these super-strains. If you wanted to create global pandemics, you'd build as many of these factory farms as possible. That's why the development of swine flu isn't a surprise to those in the public health community. In 2003, the American Public Health Association – the oldest and largest in world – called for a moratorium of factory farming because they saw something like this would happen. It may take something as serious as a pandemic to make us realise the real cost of factory farming."

Many of the detailed studies of factory farms that have been emerging in the past few years reinforce this argument. Dr Ellen Silbergeld is Professor of Environmental Health Sciences at Johns Hopkins University. She tells me that her detailed, on-the-ground studies led her to conclude that there is "very much" a link from factory farms to the new, more powerful forms of flu we are experiencing. "Instead of a virus only having one spin of the roulette wheel, it has thousands and thousands of spins, for no extra cost. It drives the evolution of new diseases."

Until yesterday, we could only speculate about the origins of the current H1N1 virus killing human beings – but now we know more. The Centre for Computational Biology at Columbia University has studied the virus and now believes that it is not a new emergence of a triple human-swine-bird flu virus. It is a slight variant on a virus we have seen before. We can see its family tree – and its daddy was a virus that evolved in the artificial breeding ground of a vast factory farm in North Carolina.

Did this strain evolve, too, in the same circumstances? Already, the evidence is suggestive, although far from conclusive. We know that the city where this swine flu first emerged – Perote, Mexico – contains a massive industrial pig farm, and houses 950,000 pigs. Dr Silbergeld adds: "Factory farms are not biosecure at all. People are going in and out all the time. If you stand a few miles down-wind from a factory farm, you can pick up the pathogens easily. And manure from these farms isn't always disposed of."

It's no coincidence that we have seen a sudden surge of new viruses in the past decade at precisely the moment when factory farming has intensified so dramatically. For example, between 1994 and 2001, the number of American pigs that live and die in vast industrial farms in the US spiked from 10 per cent to 72 per cent. Swine flu had been stable since 1918 – and then suddenly, in this period, went super-charged.

How much harm will we do to ourselves in the name of cheap meat? We know that bird flu developed in the world's vast poultry farms. And we know that pumping animal feed full of antibiotics in factory farms has given us a new strain of MRSA. It's a simple, horrible process. The only way to keep animals alive in such conditions is to pump their feed full of antibiotics. But this has triggered an arms race with bacteria, which start evolving to beat the antibiotics – and emerge as in the end as pumped-up, super-charged bacteria invulnerable to our medical weapons. This system gave birth to a new kind of MRSA that now makes up 20 per cent of all human infections with the virus. Sir Liam Donaldson, the British government's Chief Medical Officer, warns: "Every inappropriate use in animals or agriculture [of antibiotics] is potentially a death warrant for a future patient."

Of course, agribusinesses is desperate to deny all this is happening: their bottom line depends on keeping this model on its shaky trotters. But once you factor in the cost of all these diseases and pandemics, cheap meat suddenly looks like an illusion.

We always knew that factory farms were a scar on humanity's conscience – but now we fear they are a scar on our health. If we carry on like this, bird flu and swine flu will be just the beginning of a century of viral outbreaks. As we witness a global pandemic washing across the world, we need to shut down these virus factories – before they shut down even more human lives.

Post-Punk Kitchen Star Rocks 'Vegan Brunch'

Post-Punk Kitchen Star Rocks 'Vegan Brunch'

Isa Chandra Moskowitz is known for bringing a rock 'n' roll attitude to vegan cooking. Her recipes are always fun, easy to follow, never too serious, and—most importantly—delicious. Now Isa's bringing the same edge to one of her favorite meals in the new cookbook Vegan Brunch.
Vegan Brunch is full of revamped classics that are now served with a major twist. From Chocolate Beer Waffles to Samosa Smashed Potatoes, the book is full of recipes that will make the perfect meal to wake up to or even end the night with!
Isa's Web site, The Post Punk Kitchen, offers a few free sample recipes (complete with pictures) that you can try out now, but if you'd like to have all the recipes so you can whip up your own vegan brunch, enter to win a free copy on PETA Living now!
"Breakfast is whatever we eat first thing in the morning, but brunch is an event," says ThePPK.com in its description of Isa's new book. To that I say, Vegan Brunch is a cookbook not to be missed.

Tea tasting 101: characteristics of a good quality black tea.

Elizabeth Urbach.  Black tea.

First things first: what is black tea? Black tea is tea that has been fully oxidized, or allowed to interact with oxygen until the tea leaves darken to a black color, before drying. After being picked from the tea plant or bush, the leaves are crushed or rolled, by hand or machine, to break the cellular walls inside the leaves and cause them to wilt. The crushing and wilting process releases the natural juices and moisture from within the leaves, which can then absorb and react with the oxygen in the surrounding air. This develops the robust, full flavor that is characteristic of black tea.
Some people describe black tea as being “fermented”, but that is an inaccurate way of describing the process; fermentation involves the interaction of yeasts and molds with sugars and water to create alcohol, and that is not what happens with black tea when traditionally processed. Pu-erh tea and Kombucha, which is a tea-based, mildly alcoholic, beverage, do experience fermentation to a certain degree, and they will be discussed in future articles, but black tea is the product of fresh tea leaves and oxygen, not yeast.
Depending on the place where the tea was grown, the time of year it was harvested, and other factors, the flavor, fragrance and appearance of the leaves and liquor – or liquid infusion – of black tea will fall within an established range of characteristics; the tea’s place within that range help the professional tea tasters determine which teas are of superior quality, which are good or standard quality, and which have been ruined by improper processing or storage, and are unfit for sale. They use a specific vocabulary to describe the tea, terminology which is also used by the best tea vendors and understood by the most ardent tea lovers. Here is a list -- from the Nothing But Tea website -- of the most common terms used to describe desireable qualities of black tea:
Biscuity or Malty - A pleasant aroma or flavor occasionally detected in the leaf or liquor of well-fired Assam tea.
Body - A liquor having both fullness and strength as opposed to a thin liquor.
Bright - Sparkling clear liquor[, not dull looking].
Brisk - Pleasantly astringent, not flat liquor. Usually of pungent character.
Full - Strong tea, without bitterness, having color and substance.
Light - Liquor lacking body or thickness.
Mature - No flatness or rawness in the liquor.
New - Term used to describe a tea which has not had time to mature. Usually denotes some rawness in the infusion which may disappear when the tea is kept.
Pungent - Pleasantly astringent in the mouth.
Sappy - Full, juicy flavour.
Smokey – can refer to a tarry taste purposely introduced into certain blends. [Has the flavor of wood smoke.]
Strength - Thick liquor, pungent and brisk.
Sweet - A light and not undesirable characteristic in a liquor. Nilgiri teas are particularly sweet.
Tip - The bud leaf of the tea plant ... it varies in colour in the made tea from silver to gold. The tip has the finest flavour.
Tippy Teas - Highly desirable teas abundant with silver or golden tips

For more info: Tea Tasting 101: How to choose a tea to taste
Glossary of Tea Terms from the Nothing But Tea website
“Tea Dictionary” from Bigelow Teas
“Tea tasting: a man’s art”, by Doug Spiers
“Dictionary of Tea Terms” from Upton Tea Imports

Environment Day Recipes

Smita Mishra

The best place to make a new beginning is the hearth, say the ancient treatises. The saying holds truth even today when bestsellers have taken the place of those "mundane" books with pithy sayings. Believe it or not kitchen still is the place which a family uses the most, so it’s the perfect place to start something new.

Our loyalty to the cause of environment can best be begun here by just following a little bit of discipline.

To begin with, there are five basic mantras that must be followed:

Use pressure cooker as much as possible.
Do not wash fruits, veggies, and utensils in running water.
Use cloth instead of disposable paper napkins.
Cook in the day instead of night, so that you can save electrical energy.
Eat one uncooked meal everyday.

Following are some recipes that save both time and energy as they require very little or no cooking and are filling as well as healthy. Cheers for Environment Day!

Mango Salad

Ingredients:

1 cup ripe mangoes cut in cubes
½ cup roasted cashews
1 tsp roasted sesame seeds
1 tsp lime juice
1 tsp brown sugar
1 tsp pepper powder

Procedure:

Mix together all the ingredients. Sprinkle pepper and brown sugar in the end. Serve immediately.

Roasted Potato with Almonds

Ingredients:

2 potatoes cut in thin strips (so that they need less time in roasting)
4 tsp almonds soaked in milk overnight(blanched , pealed and chopped)
1 tsp chopped cilantro
½ tsp chopped garlic
1 tsp pepper
Salt to taste


Procedure:

Roast potatoes till they are brown and crispy (this will happen quickly as the potatoes are in thin strips). Now place them in a bowl. Sprinkle all other ingredients and serve.

Musical Notes In The Garden

I think I've struck a right chord with this shrub
called Musical Notes. I bought it as a small plant
last December thinking it to be a variety of Cleome.
The person at the nursery couldn't tell me what it
was. There were a few blooms and the sight of the
long stamens was enough for me to decide it had to
come with me!



It was only recently that I found out, after googling
like one possessed, that it is actually a plant which
comes from the same family as the Bleeding Heart Vine.
It's Clerodendrum incisum a.k.a Musical Notes, Morning
Kiss, and Witches'Tongue.

The buds look like musical notes, hence the name. Here,
the buds are just starting to open up.





In full bloom. The blooms,in this case, lasted only for
a day. It made me wonder whether the wind and rain that
very night hastened their fall!!



Clerodendrum is a genus consisting of 400 tropical and sub-
tropical trees,shrubs and vines, and herbaceous plants
primarily from south-east Asia and Africa. Their general
characteristics include showy flowers and a lack of
tolerance to cold. The origin is Africa and it belongs to
the family Verbenaceae. Clerodendrum incisum can be pro-
pagated from cuttings and suckers.



I wonder how I didn't see the similarity. I also have
two other members of the same family blooming right now!!



Like white strands of thread, the short-lived blooms lie
scattered on the ground. The shrub is growing in full sun
although I've read that it does well in partial shade too.
It's growing pretty fast and for support I've planted it
next to the Cordyline.



But as the last blooms fall, the new buds appear and the
cycle continues. It's showtime again, folks!

7 minutes of food philosopher Sherry Strong at tokyo

This was a great "naked talk" at TEDxTokyo. This is just half of it (in full it's about 14-min). The sound and video are weak since I was using a Flip, so crank up the volume. Sorry about laughing into the camera one time -- and you can hear my buddy Barry Eisler (http://www.barryeisler.com/ ) laugh and comment too as he was sitting next to me. Barry, by the way, also gave a fantastic, inspiring talk just like the pro that he is. He's a great writer, of course, but he's a great speaker too.

Checkout Sherry's website: http://www.sherrystrong.com/  She is an amazing person.

In future perhaps a few of these TEDxTokyo talks will be online in HD. There was a great pro camera crew with several cameras so I look forward to seeing the videos. There were several talks that were as good as any TED talk I have seen. Really good stuff.

As far as the first TEDxTokyo goes, I'd give it an A+. It was not perfect, of course, if you judge critically. However, if you factor in the high degree of difficulty of doing all of this for the first time and with volunteers and sponsors, etc. then I have to give it a '10.' I was blown away. I was worried on the day before since there were lots of technical issues to iron out, but they did it! Patrick, Todd, Jason, et al should stand up and take a bow -- this TEDxTokyo absolutely blew me away. Next year it will be even better. Can't wait.

Read more: http://garr.posterous.com/7-minutes-of-food-philosopher-sherry-strong-a#ixzz0GWCIEKF3&B

The Healthiest Foods on Earth

PineappleSpeeds post-surgeryPromotes joint healthReduces asthma inflammation

BlueberriesRestore antioxidant levelsReverse age-related brain declinePrevent urinary tract infection

SpinachHelps maintain mental sharpnessReduces the risk of cancers of the liver, ovaries, colon and prostateTop nutrient density

Red Bell PepperReduces risk of lung, prostate, ovarian and cervical cancerProtects against sunburnPromotes heart health

BroccoliReduces diabetic damageLowers risk of prostate, bladder, colon, pancreatic, gastric and breast cancerProtects the brain in event of injury

TomatoReduces inflammationLowers risk of developing esophageal, stomach, colorectal, lung and pancreatic cancerReduces cardiovascular disease risk

AppleSupports immunityFights lung and prostate cancerLowers Alzheimer’s risk

ArtichokeHelps blood clottingAntioxidant SuperfoodLowers “bad” cholesterol

ArugulaLowers birth defect riskReduces fracture riskProtects eye health

AsparagusNourishes good gut bacteriaProtects against birth defectsPromotes heart health

Avocado

Under The Mango Tree Natural Honey

UTMT is a fair-trade company linking farmers to markets. To strengthen farming livelihoods we have also introduced beekeeping as it is the only form of agriculture input that has an overwhelming positive impact on agriculture yields and farming incomes.

We retail single flora honey - honey that retains its unique flavor which are directly influenced by nectar gathered by bees from flowers they visit, the climatic season and locations of their hives.

The Hive, a UTMT endeavor promotes community-based beekeeping. Its main objective is to support, train and partner with beekeepers across the country in the production and marketing of high quality single flora gourmet honey that is available seasonally across India.

OUR HONEYS

Wild Forest, Sweet Clover, Desert Bloom, Orange Blossom, Dhania, Sesame, Mango Blossom, Litchi, Dhania, Himalayan Flora, Jamun, Mahua, Coconut, Sunflower, Coffee, Cardamom, Kher, Karanj


Product Portfolio
• Organic Certified USDA NOP, EEC 2092/91 and NPOP cereals; pulses; cotton, tea, vegetable & plant based oils; various essential oils; herbs, spices; other botanicals such as aloe vera, soap nuts; honey and beeswax.
• Wild-collected non-timber forest products such as honey & beeswax, seabuckthorn products, medicinal & aromatic herbs, soap nuts, and other botanicals.




OUR RETAIL OUTLETS

Call us at 9833154478 for free home delivery in Mumbai and VPP courier service acros the country.

UTMT Office, 56 Naju Mansion, Woodhouse Road, Colaba, Mumbai 5.
Indigo Delicatessen, 5 Phiroze Building, Apollo Bunder, Mumbai. Tel 022 66551010

Cafe Moshe - Crossword Bookstore, Kemps Corner, Mumbai. Tel: 022-23842001
Fabindia Bldg, Kala Ghoda, Fort, Mumbai, Tel: 022 22623552
Moshe's, No.7 Minoo Manor, Cuffe Parade. Mumbai- 400005

Andheri west
Navdanya, The Organic Shop, Shop No 10, Mayfair Housing Society, Andheri (W). Mumbai 53. Call 9920418027 for free home delivery

Khar west
Neelam Foodland, 5,6,7 Tanna Kutir, Plot No 540, C.D. Marg, Khar Dhanda Road, Khar West, Mumbai
Bandra West
Modern Medical Stores, Dhiraj Arcade, Pali Naka, Bandra West, Mumbai
Bake Haven, Shop No 2, Rajat Apartments, Mount Pleasant Road, Mumbai 26.
Call 022-66643798 for free home delivery

all this at a discounted price and free delivery within mumbai!

try it out : call us @ 022-65157953 or Vijaya @9833154478 or maya @ 9833666585

http://www.utmt.in

http://www.facebook.com/group.php?gid=15208899927

'Drinking too much cola can cause fatal heart problems'

Drinking too much cola can cause fatal heart problems, experts have warned.

The sugary drink has already been linked with obesity, tooth decay, diabetes and softening of the bones. Now doctors believe it can lead to hypokalaemia, where potassium levels in the blood fall too low.

It can cause an irregular heartbeat, associated with heart attacks, and muscles can become paralysed.

In one case, a 21-year-old who drank three litres of cola a day suffered a heart blockage. She fully recovered when she stopped drinking it and took a potassium supplement.

Researchers believe the drink’s high sugar and caffeine levels make the body excrete too much potassium. Dr Moses Elisaf, of the University of Ioannina in Greece, said: “Excessive consumption can lead to a range of health problems, including irregular heartbeat and paralysis.

“Most people recover when they stop drinking cola and start taking a potassium supplement.”

The Soft Drinks Association said: “These are extreme cases. Cola can be enjoyed as part of a balanced diet.”

Candy Bar From Mars Aims For Women From Venus

 

The "Fling" is the first new chocolate bar Mars has introduced in more than 20 years. Courtesy of Taylor Global Inc.

 

The word "finger" is an industry term for a long, slim confection, Mars spokesman Ryan Bowling says. Courtesy of Taylor Global Inc.

 

A promotional postcard for the Fling. Courtesy of Taylor Global Inc.

 

The Snickers bar has a new sibling, and it's a girl.

She's sexual, uninhibited — and only 85 calories. The "Fling" is the first new chocolate bar Mars has introduced in more than 20 years.

Wrapped in a shiny pink and sliver package, this delicate "chocolate finger" is intended for women. The word "finger" is an industry term for a long, slim confection, Mars spokesman Ryan Bowling says, but with ads that invite you to "Pleasure yourself" in pink lettering, consumers might come to other conclusions.

The tag line on the package is "Naughty, but not that naughty." A TV spot starts with what looks like strangers having sex in a store dressing room. Currently the candy bar can be bought only California and online, but if all goes well, Mars is hoping women will be having Flings all across the country. But is this hyper-feminine, hyper-sexualized marketing coming on too strong?

"The overall campaign feels weird," Lisa Johnson says. "It feels creepy." Johnson is the co-author of Don't Think Pink: What Really Makes Women Buy — and How to Increase Your Share of This Crucial Market. She describes the marketing as a "full-frontal attack."

"The language of it has so much sexual innuendo, you could pack it into a trashy novel." Johnson says marketers are taking the connection women often make between chocolate and sensuality too literally. "There are other things you can do that can hit this note without banging on it."

Bowling says the campaign has been received well so far. Whether the Fling will keep calling itself a "finger," however, remains to be seen.

100 Useful Websites for Vegetarians and Vegans

Whether you’re a hard core vegan or someone who’s interested in making the transition from meat eater to vegetarian, the Internet is full of resources and guides for your reference. From nutrition information to yummy vegetarian recipes to hot spots just for kid vegans, check out our list of 100 useful websites for vegetarians and vegans.
Nutrition and Reference
Learn how you can satisfy your nutrient needs without eating meat or even dairy by reading these reference guides.

1. USDA Nutrient Data Laboratory: Look up nutrient information for different vegetables here.
2. NutritionData Vegetables: On this site, you can look up nutrition data, including calories and vitamins, in all types of vegetables and veggie meals.
3. MyPyramid.gov: Learn all about the food pyramid and find out how many servings of fruits and vegetables you should be eating every day.
4. The Vegetarian Society Basic Nutrition Information Sheet: Here you’ll learn ways to get your protein without eating meat and how being a vegetarian is healthy.
5. MedlinePlus Vegetarian Diet: This resource from MedlinePlus organizes articles and fact sheets about vegetarian nutrition, conditions, issues, and more.
6. Soy: Health Claims for Soy Protein, Questions About Other Components: Find out if soy is really a substantial alternative in this article from the FDA Consumer.
7. What’s In Food: Get information about antioxidants, food additives, food composition, vitamins, and more.
8. Nutrition During Pregnancy for Vegetarians: Pregnant vegetarians and their friends and family can find resources for staying healthy and balanced here.
9. Vegetarian diet: How to get the best nutrition: Learn how to plan out your diet so that you get the right amount of nutrients. This guide also explains every niche of vegetarian and vegan.
10. Vegetarian Network Victoria: This Australian resource dispenses information about nutrient needs, vitamins and minerals, shopping tips, how to avoid animal products, and more.

Blogs
Get a real-life perspective on vegetarianism and veganism from other conscious eaters who love to swap recipes, share news stories, and more.

11. The Vegan Experiment: Since July 2008, this meat lover has been experimenting with veganism. See how he’s doing.
12. BeanDiet: BeanDiet is a blog by a nutritionist who wants to educate Americans on the importance of eating right.
13. Shoes With Souls: This vegan fashion and shoe blog posts about eco-friendly style choices.
14. Savvy Vegetarian: This vegetarian lifestyle blog has channels for recipes and cooking, advice, and more.
15. It’s easy being vegan!: This blogger covers everything vegan from animal cruelty to yoga to finding meat alternatives.
16. Almost Vegan: Find exotic vegan recipes and other conscious meal ideas here.
17. FatFree Vegan Kitchen: This blog is packed full of "sinlessly delicious" recipes for health-conscious vegans.
18. The Veggie Blog: On The Veggie Blog, a blog from Happy Cow, you can read about organic gardening, nutrition, animal rights, and more.
19. SoulVeggie: Here you’ll learn about the news stories and special events relevant to vegetarians and vegans.
20. Groovy Vegetarian: Another vegetarian lifestyle blog, Groovy Vegetarian mixes compassion and "eco-friendly fun."

Food Data
These charts and calculators will help you discover the real content of foods

21. The World’s Healthiest Foods: Get nutrition data for all kinds of foods, especially fruits and veggies.
22. International Food Information Council Foundation: The IFIC Foundation lists food information, food safety updates, ingredients, dietary guidance, and more.
23. FDA: Look up recalls and food safety information here.
24. CalorieKing: The next time your friends give you a hard time for being a vegetarian or vegan, show them the stats on their favorite fast food meal here.
25. The Nutrition Source: Vegetables and Fruits: The Harvard School of Public Health explains which fruits and vegetables are the most nutritious.
26. The 11 Healthiest Autumn Fruits and Vegetables: Find out why avocados, kiwi, green beans and eggplant are some of the healthiest options around.
27. Fruit Nutrition Database: Get all kinds of information on storing, selecting and preparing fruits here.
28. Nutrition Information for Raw Fruits, Vegetables and Fish: These poster charts display nutrition facts, including calories, fat, sugars, and vitamin information for commonly consumed fruits and vegetables.
29. Nut and Seed Products: NutritionData provides information for all kinds of nuts and seeds, including almonds, raw acorns, cashew butter, coconut milk, and more.
30. What Fruits and Vegetables are in Season?: Use this resource to discover which fruits and vegetables are in season at different times during the year.

Organic and Environmental Issues
Not all organic enthusiasts are vegans and vegetarians, but they do share an appreciation for eco-conscious, compassionate, and healthy living. Find resources for cooking, growing food and more in this list.

31. Environmental Infomration: The Vegetarian Resource Group has lots of articles and links about the ethical treatment of animals, energy and global warming, low-carbon food alternatives, and more.
32. Organic Authority: Get organic food recipes and tips for living an organic, eco-conscious lifestyle.
33. Health Benefits of Organic Food and Environment: This guide outlines the benefits of living and organic lifestyle.
34. Organic Trade Association Environmental Facts: This resource provides information and statistics about how organic lifestyles preserve the environment.
35. 49 Reasons Why I am a Vegetarian: This simple site outlines different ways that being a vegetarian helps the environment and your own personal health.
36. Environmental vegetarianism: Let Wikipedia help you understand this form of vegetarianism, which holds that cultivating animal products results in pollution.
37. Meat and the Environment: This page also explains why the meat industry has been called "one of the top two or three most significant contributors to the most serious environmental problems."
38. Vegan Action: Find information about going vegan, as well as all the environmental benefits that a vegan lifestyle produces.
39. Environmental Destruction: Vegan Outreach’s resource on the environment explains how climate change, water sanitation and other issues are impacted by the meat industry.
40. Organic Consumers Association: Visit this site to learn about organic and environmental news, advocacy campaigns, and more.

Growing and Gardening
Learn how to grow your own vegetables and fruits here, helping you save on grocery bills and eliminate toxins.

41. BackyardGardener.com: This site has a blog, forums and plenty of references and guides for learning about seeds, products, vegetables and more.
42. Vegetable Gardening Guru: Here you can learn about preparing and building the soil, dealing with insects, identifying plant diseases, and harvesting.
43. Vegetable Gardening in Containers: Texas A&M University has put together this guide for deciding which vegetables to grow in a container, how to transplant vegetables, how to fertilize them, and more.
44. Vegetable Gardens Can Save Big Money: Besides being healthy, vegetable gardens can save you money at the grocery store, this article reports.
45. The Cheap Vegetable Gardener: This blog is full of unique tips and photos for vegetable and fruit gardeners.
46. Growing Tips for Garden Vegetables: This chart explains when to plant which vegetables and how to space them.
47. Home Orchard Society: Get tips on growing fruit from this website.
48. Gardening: Fruits and Vegetables: The DIY Network has lots of resources for planting apple trees, tomatoes, early spring veggies, organic produce, and more.
49. Growing Killer Tomatoes: Learn about the history of tomatoes, how to care for them, and how to harvest them.
50. Vegetable Garden Layout: This page explains how to prepare soil, choose a location, organize your garden, and decide what and how much to plant.

Communities and Forums
Join up with other vegans and vegetarians to swap recipes, share news stories, and more.

51. Wellsphere Vegetarian Community: Read blogs, meet other vegetarians, and learn about healthy living here.
52. VegPeople: This forum includes threads for animal rights, teen vegetarians, and more.
53. Vegan Represent: Vegan Represent is a vegan forum for everything from health to eating to responsible shopping.
54. VeggieFishing.com: This online dating site is just for vegans and vegetarians.
55. Vegiac: Gluen-free vegetarians network and chat on this site.
56. ASPCA Vegetarians of the world: This group on the ASPCA community posts photos and events for animal-loving vegans.
57. Veggie Boards: These boards are described as "the largest and most active vegetarian forum online."
58. Veg Haven: Join groups, watch videos, post photos and more to find out what causes other vegetarians and vegans are taking up.
59. VegSpace.com: This vegetarian community features recipes, groups, blogs and more.
60. Peta2: Young animal activists, vegans and vegetarians connect on this site to share newsworthy items, recipes and more.

Recipes
Here you’ll find loads of yummy vegetarian and vegan recipes for every meal of the day.

61. VegCooking: This site has a blog, vegan menu station, Q&A with a vegan chef, vegetarian cookbooks, and more.
62. The Vegan Chef: Choose from recipes for sandwiches, appetizers, beverages, salads, side dishes, salad dressings, stews, breads and more.
63. AllRecipes.com Vegetarian: Find decadent vegetarian recipes, get tips on cooking with veggies or tofu, and more.
64. Vegan Recipes: Here you can find yummy vegan recipes like Potatoes Au Gratin, Rice Rolls, Mexican Pizza, Chicken Parmesan and more.
65. VegWeb: Users review vegetarian recipes like Mock Tuna Salad and Beans and Rice for Lazies.
66. Recipes Around the World: The International Vegetarian Union shares vegetarian recipes from Africa, the Caribbean, Mexico, Australia, Nepal, France, Greece and everywhere else.
67. Vegan Recipes: Check out recipes like Vegetable Couscous or Tofu Jambalaya, as well as recipes that have no added oils or fats.
68. The Veggie Table Dessert Recipes: Yummy treats that are veggie-friendly are found here.
69. Simple Vegetarian Recipes: Here you can find "recipes for real people" for brunch, holidays, pizza night and more.
70. Vegan Cookie Recipes: Whip up sugar-free cookies, vegan lemon poppyseed cookies and other vegan cookies.
71. Vegan and Vegetarian Recipes: Find recipes and tips for organizing vegetarian holidays.
72. RecipeZaar: This site has over 45,500 vegetarian recipes, including condiments, breads, and quick-fix meals.
73. Better Homes and Gardens: Find grilled veggie recipes, plus vegetarian soups, sandwiches and entire meals.
74. Tofu Recipes: Get recipes like Basil Tofu and Braised Tofu here.
75. Best of the Net Recipes: Vegetarian recipe categories on this site include pasta, casseroles, hummus, Japanese, breakfast, fruits, lunch, muffins, and lots more.

Websites for Kids
These sites are designed to educate kids and teens on eating a vegetarian or vegan diet.

76. Young Veggies: This site is for kids and teens who are wondering what it means to be a vegetarian.
77. Vegetarian Nutrition for Teenagers: Teens have special dietary needs to help them grow, and this resource will help them find meat alternatives that meet those needs.
78. Girls Health Vegetarian Eating: GirlsHealth.gov explains the basics of vegetarian eating and nutrition in a straightforward, easy-to-understand way.
79. Fruit and Vegetable Encyclopedia: This colorful reference from Dole educates kids about potatoes, lemons, pears, raisins, strawberries, bell peppers, and lots of other fruits and veggies.
80. Vegetarian Diets for Kids: KeepKidsHealthy.com outlines children’s nutritional needs and how they can be satisfied through a vegetarian diet.

Lifestyle
Learn about the transition to vegetarianism or veganism, and what the lifestyle demands, from these sites.

81. On Becoming Vegan: William Harris, M.D. explains the vegan lifestyle and shares recipes and a food guide.
82. Vegetarian Channel: Learn about the vegetarian lifestyle on this site, which features forums, dating services, advice on going vegetarian, and more.
83. How to Choose a Conscious Vegetarian Lifestyle: This simple guide reminds you to consider tips that will make it easier for you to transition to vegetarianism.
84. Vegetarian Lifestyle - Is It Right For You?: Women’s Healthcare Topics helps you figure out if a vegetarian lifestyle will mesh with your nutritional needs.
85. Living a Vegan Lifestyle: This article clearly outlines the sacrifices you need to make to become a vegan.
86. Chill Vegan: Learn about the chill vegan movement here, a group of vegetarians that aspire to be vegans but sometimes stumble.
87. Why Vegan?: Steve Pavlina explains the benefits of going vegan and going vegetarian.
88. How to Go Vegan: This article on Care2 shares tips for creating a plan, transitioning to veganism, and learning about the lifestyle.
89. How to Go Vegan: VegFamily’s interview with Rory Friedman and Kim Barnouin reveals tips for going vegan and options for getting protein.
90. Six Tips: How to Go Vegan or Vegetarian in 2009: Tips here encourage you to try new protein foods, like almond butter, soy milk, and brown rice.

Health
These sites will help you stay healthy and well-nourished as you practice your conscious lifestyle.

91. Fruit and Vegetable Variety: Make sure you understand why mixing up your fruit and veggie routine is important.
92. CVS Vegetarian Health Resources: Here, questions are answered to ease your fears about finding nutrients and maintaining a healthy, balanced lifestyle as a vegetarian.
93. 7 Quick Tips for Vegetarian Health: This guide reminds you to drink water, take vitamin supplements and to eat raw fruits and veggies periodically.
94. Weight Loss Resources for Vegetarians: Get advice on losing weight and find links that will help you get healthy without giving up your diet.
95. Vegetarian Times: This site is all about living healthy while being a vegetarian.
96. AmericanHeart.org Vegetarian Diets: The American Heart Association explains the pros and cons of a vegetarian lifestyle.

Miscellaneous
Find even more fun and informative guides here for looking up vegetarian-friendly restaurants, famous vegetarians, and more.

97. Eating Out: Use this website to find vegetarian-friendly restaurants.
98. Famous Vegetarians: Check out this extensive list of famous vegetarians, including actors, supermodels, musicians, scientists and others.
99. How healthy are your eating habits: Find out how much of a vegetarian, or at least a healthy eater, you are.
100. A Vegetarian Diet: Get specific details on what vegetarians eat and qualities that do and do not make up a vegetarian.

Organic Vs. Conventional: Have You Been Robbed?

Get Breaking News Alerts