My Foods and Drinks Reviews

Chicken soup is nutritious and delicious, and many families consider chicken soup as a tonic to share. At the same time, when there is a patient at home, we tend to boil a pot of chicken soup as a tonic. But not all people are suitable for drinking chicken soup, because the nutrients contained within chicken soup are small molecule protein, fat and salt and so on in a small amount of dissolved water soluble and dissolved from chicken fat, chicken skin, chicken and chicken bone.

Chicken soup contains only 7% of the protein, while the soup of chicken fat is mostly saturated fatty acids. So if you belong to the following case, you are not eligible for a chicken soup.

First, if you are the people that have hyperacidity, you cannot drink chicken soup. As chicken soup has the effect to stimulate gastric acid secretion. Therefore, people with ulcers, hyperacidity, or bleeding of the patient, in general they should not drink chicken soup.

Second, if you have biliary tract diseases, you are also suitable for drinking chicken soup. For the people with cholecystitis and cholelithiasis often made, they should not much drink chicken soup, because the fat digestion in chicken soup need the bile involved in, after eating chicken soup, it will stimulate gallbladder contraction, which can lead to cholecystitis attack.

Third, if you have hypertension, you should pay attention to it. If the people with hypertension drink chicken soup, in addition to causing atherosclerosis, it will also make the blood pressure continues to rise and is difficult to lower.

Fourth, if you have hyperlipidemia, you are also not suitable for chicken soup. After the fat in chicken is absorbed, it will lead to further increase cholesterol. And if the cholesterol is too high, it will deposit in the vascular intima, causing diseases such as coronary artery disease.

Fifth, for the people with renal dysfunction, the chicken soup is also not suitable. Because chicken soup contains a number of small molecules, proteins, and the people suffering from acute nephritis, or acute and chronic renal insufficiency or patients with uremia, as the patients’ renal liver cannot in time treat the decomposition products of the protein, if they drink too much chicken soup, it will cause high azotemia, and worsen the illness.

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Indian food is known for its richness and is amongst the tastiest and most varied cuisines in the world. The flavor and aroma of Indian food is conspicuous by its presence and you can find an Indian restaurant in almost any part of the world.

Indian cuisines are divided into four based on the four geographic regions and each of them have distinct characteristics. The four Indian cuisines are South, North, West and East Indian cuisines. In this article we will take a brief gander on each of these cuisines.

Let’s begin with north Indian cuisines. North India is known to have extreme climates and has abundant supply of vegetables and fruits. The food and culture in North India has been partially influenced by Central Asia. Nuts and dried food are used a lot and there is always a generous sprinkling of cream, yoghurt and ghee in the sweet North Indian dishes. The region is rich in vegetable and consequently there are plenty of vegetarian dishes in North India. Rice is not consumed in this region as much as it is in other parts of India. Bread, naans, rothis, parathas and kulchas are more prevalent. Coriander, red chillies, garam masala and turmeric are the widely used spices here. Some of the popular North Indian cuisines are Punjabi Chole, Tandoori Chicken, Lassi Patial and Dal Makhani. Southern India has a hot and humid climate and with many of the regions being coastal, there is plenty of rainfall during monsoons. This coupled with a fertile soil helps in producing abundant fruits and vegetables. Rice is the staple food in this region with bread and rothis being supplementary. Rasam and Sambhar are the two most popular soups that are mixed in rice and they form the integral part of any meal in South India. The South Indian recipes in some southern regions like Andhra Pradesh tends to be very pungent and spicy. Chillies, curry leaves, mustard and tamarind are the preferred spices. Some examples of the common south Indian snacks include dosa, vada, idli and payasam. Dosa is the Indian version of a thin pancake and is made from rice and black lentils. It is rich in carbohydrates and proteins and is generally eaten for breakfast. Idli is the thicker version of Indian pancake made from a batter of rice and fermented black lentils. Both idli and dosa are served with soups like sambhar and chutney.

The East Indian Cuisines are somewhat influenced by the Chinese and Mongolians. East India is known for its sweet dishes and the number of dessert recipes in this region is huge. People here like to steam and fry their food and the staple food is rice. Milk and yoghurt are used in abundance while the spices used are similar to that used in South India. Sandesh, Momos and Thukpa are popular vegeterian dishes in this region.

West India has a dry and hot weather and the variety of vegetables is limited, but that does not limit the varieties of cuisines, which are plenty. Rajasthani dishes are spicy while Gujurat is renowned for its delicious sweet dishes. Staple food in this region depends on the cuisines and both rice and bread/rothis are consumed equally well.

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When you are sitting in a restaurant eating your favourite mediterranean food or even Turkish food, do you ever wonder how the restaurant manager or head chef managed to procure such foods? food distributors such as restaurant food suppliers play an important but largely unseen role in our society.

They distribute wholesale foods to many places such as the big supermarket chains, fast-food places and restaurants. A restaurant manager or head chef could not simply go to food wholesalers to purchase the food needed, because the quantities would be too big. But food distributors can purchase in large quantities, then break these down into the smaller quantities needed by niche markets such as restaurants.

They also distribute non-food items such as plastic plates and cups, paper napkins and other essentials that the general public often take for granted. Such things are made and packed in huge quantities that would far surpass the needs of a single restaurant or even a chain of them. But by using a food distributor such places are able to access their needs in smaller quantities more suitable for them.

Buying through a food distributor allows smaller markets to compete financially with the larger chains. Smaller markets may even team up together so that their buying power can be extended and this also gives them a more competitive edge. Otherwise they could never offer their customers the kinds of prices that the big supermarket stores do. Smaller markets such as restaurants need not buy a whole truckload of food when they team up with others in the chain.

Food service distribution companies need not be huge companies; often they work out of just one truck for a niche market such as a restaurant or a private fast food place like a fish and chip shop. However there are larger companies that have many large trucks on the road and these would tend to service those larger supermarket chains.

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