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Himalaya Pink Salt Advantages and Potential Hazard

Himalaya Pink Salt Advantages and Potential Hazards

Pink Himalayan salt has been hailed as one of the finest salts on the market, with a number of purported health advantages. Pink salt is a form of rock salt found in the foothills of the Himalayas in Pakistan.

However, does this salt really deserve to be considered one of the “healthier” salts? The probable advantages of this unusual salt are discussed in this article.

Simply Put, What Is Pink Himalayan Salt?

The chemical composition of pink Himalayan salt is quite close to that of common table salt. Up to 98% sodium chloride may be found in it. The salt have minerals like calcium, potassium, and magnesium which are also the reason for the salt to appear somewhat pink.

What Is Its Function?

This salt, like regular table salt, is used in the kitchen, on the table, and in the pantry in much the same ways.

In rare cases, you may use pink salt blocks as plates, chopping boards, or even counter tops. In lieu of regular bath salts, some choose for the more visually appealing pink Himalayan kind. The pink salt may be used to create lamps and candle holders as well.

We Need Salt, But Why?

Sodium, which may be found in salt, is a very important trace element. Many physiological processes rely on it. Such as:

  • Stimulation of the nervous system
  • Muscle contraction and relaxation
  • Maintaining a healthy fluid balance
  • Decreasing the risk of hypotension
  • Stimulation of the nervous system
  • Eliminating dangerous germs.
  • May help alleviate depressive symptoms.

Advantages of Himalayan Pink Salt

It has been suggested that pink salt has positive health effects. Among them are:

Containing a High Mineral Content

Up to 84 trace minerals have been identified in pink Himalayan salt. Considering that it may be as high as 98 percent sodium chloride, the different trace minerals that make up the remaining 2 percent are severely underrepresented. It’s quite improbable that the trace amounts of minerals found in table salt would have any appreciable health advantages, given the amount of salt that an individual typically ingest.

Reduces salt

Due to its greater crystal size, pink salt actually carries less sodium per teaspoon than regular table salt. Its saltier taste than regular salt means lesser has to be used per serving for the same effect.

Pink salt may also be purchased in a finer granular form, making it more convenient for those who are used to working with table salt. Take this into account when determining your daily salt intake.

According to the American Heart Association (AHA), more than 75% of the salt you consume should come from processed and prepared meals. The sodium level of a dish is not primarily determined by the amount of table salt used.

More Organic

Himalayan salt has been argued to be more pure than regular salt. It seems like this argument has some validity. To avoid clumping, anti-caking chemicals like sodium aluminosilicate or magnesium carbonate are often added to table salt during the refining process. Himalayan salt has a more natural flavour since it is seldom processed.

Helps you stay hydrated

It is believed that to maintain a healthy fluid balance and ward off dehydration, adding a sprinkle of pink salt can help. True, salt is required for healthy fluid balance. This is true not just of pink Himalayan salt but of sodium in general.

Potential hazards of Himalayan Pink Salt

When working with pink Himalayan salt, keep the following in mind:

The Role of Iodine in Health and Disease

Thyroid health is improved by iodine. However, people with an iodine shortage should avoid using pink salt since it contains less iodine than regular table salt. Mineral iodine is required for healthy thyroid and cellular metabolism. Fish, eggs, seaweed, and dairy products, are all excellent dietary sources of iodine. One more typical way to get this mineral is via iodized salt.

Food consumption in terms of sodium

Sodium is essential for survival, but it’s still wise to keep an eye on how much salt you eat. While some salt is required for proper bodily function, excessive amounts have been linked to health problems.

People with hypertension, heart disease, or liver disease, as well as those on a low-sodium diet, should keep a close eye on their salt consumption and usage, regardless of the kind, including pink Himalayan salt.

An Excess of Sodium

Sodium intakes below 2,300 mg/day are advocated recommended by the 2015-2020 Dietary Guidelines for Americans. That’s almost the same as the amount of salt in a single teaspoon you’d use per day.

The sodium content of salt is 40%. How much sodium is in different quantities of salt is useful information to have at hand when trying to limit sodium consumption.

In Conclusion

The health advantages of pink Himalayan salt compared to conventional table salt have not been shown by scientific research. While it is possible to minimise sodium consumption by switching to pink Himalayan salt crystals from fine-grain table salt, it is still important to use salt in moderation.

The pink Himalayan salt that can be bought online is of high quality, and there are many positive reviews written by actual customers.

Why Is Soy Flour Replacing Regular Flour

Why Is Soy Flour Replacing Regular Flour?

The movement to being healthier and having more vegan friendly and gluten free products added to our daily routine has become a trend, globally. People have started coming up with newer recipes and more raw materials that are helpful for the people with certain allergy. One of such product is the gluten friendly soy flour.

Soy offers a healthy dose of protein even and is one of the leading ingredients for the dose after dairy and meat products. 

For a very long time, packaged foods, drinks, and supplements have featured soy protein as a key ingredient. Soybeans have been consumed by humans for around 5,000 years. Soy flours were the first soy ingredients, and in Americas in the 1940s, bread and other bakery goods were their main uses. Since then, use of soy flour in baking has steadily increased to a large extend — as a result of their excellent functional and nutritional qualities, especially after the Food and Drug Administration (F.D.A.) approved a health claim based on the link between soy protein consumption and a decreased risk of coronary heart diseases in 1999.

There are numerous claims and fads regarding this product that makes the trend for the ingredient more understandable.

Talking Practically

The physicochemical characteristics of proteins and how they interact with other food components might be referred to as their functional qualities. These characteristics are crucial for processing, such as the enhanced machinability of cookie dough, in addition to determining the end product’s quality.

Additional advantages include better cake tenderness, texture, and crumb structure, accelerated crust color development, and prolonged shelf life. Moisture retention while baking is another advantage. In bread and rolls, soy also performs comparable to skim dry milk while costing around 50% less. Formulators should have thorough knowledge of soy preparation and processing techniques because these have an impact on the structure and functionality of the component proteins.

The four categories in which soy can be categorized as: direct soy ingredients, the traditional soy, second-generation soy foods, and foods where soy is a functional ingredient. Unprocessed) soybeans, soy flours (skim and full fat), isolates, soy concentrates, texturized vegetarian soy protein, and hydrolyzed soy protein are examples of soy. Soy is a useful ingredient in a variety of foods, including baked items that contain soy flour.

Fun Fact: Soy is not a new ingredient, in fact it is quite literary been consumed for around 5,000 years.

 Health Claims

According to studies, soy protein can lower levels of total triglyceride and low-density lipoprotein, or “bad” cholesterol, without having a negative impact on levels of high-density lipoprotein, or “good” cholesterol.

According to the claim, eating 25 grams of soy protein daily as part of regular diet may lower the risk of cardiovascular disease. According to the F.D.A. claim, consumers should consume at least 25 grams of soy protein day, divided into four portions of at least 6.25 g each. The desire for soy in the culinary sector, notably the baking business, has greatly expanded as a result.

As per the SoyFoods Association in the Northern America, there are 12 more countries that make the similar statement on Soy based protein. The countries ae Brazil, Japan, Korea, South Africa, India, Turkey, Canada, Malaysia, The Philippines, Indonesia, Colombia, and Chile.

The protein derived from soy is also said to help in maintaining a normal BMI, blood cholesterol and protection of lipids and the A proteins from oxidative damage. However, be mindful that in 2012, a scientific opinion from the European Food Safety Authority came into light. Which states that there is not a proper cause-and-effect relationship on these claims.

Soy Market

Soy ingredients, including flours, protein concentrates, isolates, textured protein, beans and germs, have found a place of solicitations in bakery products.

Now, several businesses make the claim that soy flour has 50% protein. Soy protein is a preferred option for bakers looking to produce high-protein goods as it is a complete protein, containing all essential nutrients at the necessary quantities. By substituting a portion of the flour in baked goods with soy flour, protein content can be raised.

Defatted soy grits and flour for use in bakeries. According to the manufacturer, soy flour’s functional benefits include higher water binding, which boosts yield and extends shelf life. In addition, soy flour may be used to enter the expanding vegan, vegetarian, and gluten-free markets.

What the future holds?

Soy flour seems to be looked upon with cautious optimism by the baking industry. Soy protein has also been suggested by Euromonitor International as a solution to the need for high-protein bread.

However, the survey claims that some consumers have turned away due to worries about GMOs and soy’s position as an allergy. Manufacturers may continue to promote high-protein products while avoiding soy thanks to sources like pea, rice, and potatoes.

Plant proteins are still in high demand. According to Ms. Donohue-Hansen, soy proteins are among the least expensive proteins on the market and offer a wide range of functionality and a complete nutritional profile. There are numerous varieties of soy components, each with a unique chemical make-up and set of useful qualities. The parameters of a final baked product should be thoroughly researched before choosing any soy component.

Further advancements in the functioning of ingredients and raw materials, together with cutting-edge technologies, will allow marketers to launch a range of new, more affordable, and healthier goods.

10 Best Ways to Use Sesame Seeds

10 Best Ways to Use Sesame Seeds

Sesame seeds include phosphorus, which helps to preserve our bones and teeth, as well as B vitamins, which are important for keeping our metabolism healthy. Unsaturated fat, which is abundant in these seeds helps lowers cholesterol. Therefore, substituting unsaturated fats for saturated fats like those in sesame seeds may also help prevent coronary heart disease.

Consider the advices listed below for additional ways to include healthy sesame seeds into your diet. These seeds are very adaptable and need to be a staple in every kitchen pantry. Since they can be used in anything from baking to salads and sauces to seafood.

1. Sesame chicken

People will be seated quickly for this Asian-inspired meal, and that too for good cause. To begin, marinate large chunks of chicken in a sauce consisting of sesame seeds, oil, and flour even better use sesame flour. Then, add your chicken and cook it till it’s tender-crisp in a skillet with mushrooms, garlic spring onions, and coriander seeds. Finish it off by serving it over fluffy white rice. We like this modest meal since it is simple to prepare and will keep you satified all night.

2. Dressing

Make an easy multipurpose dressing using sesame seeds. In a mixing bowl, combine equal parts of soy sauce and rice wine vinegar; you can change the proportion to your liking. Now, stir in the toasted sesame seeds and minced garlic. You can use this dressing on quite literary anything from steamed vegetables, to salads and noodles. Keep it in the fridge and use within a week.

3. Sesame seed brittle 

Want to wow your guests with a dish that is as delicious as it is beautiful? Try this recipe for sesame seed brittle. Put a wok over medium heat, combine sugar, honey, and water; stir constantly until a smooth consistency develops. While stirring, add raw sesame seeds, and look for an amber-caramel colour shift. Put butter and vanilla essence in the pot after turning off the heat. Pour the mixture onto a baking sheet, then let it cool and solidify. Once prepared, cut into pieces and get ready to serve.

4. Smoothie

Your go-to smoothie recipe might benefit from adding a teaspoon of these seeds. With their generally mild taste, sesame seeds go well with any type of smoothie. The tiny size of the seeds makes them easy to combine, and they’ll also give your smoothie some texture without making it gritty.

If you look for more sweetness, just add honey! As it goes really well with sesame seeds and frankly everything.

5. Tahini 

Tahini is a wonderful ingredient to have in your fridge if you enjoy Middle Eastern cuisine. Traditional hummus is made using this sesame seed paste, which is also used in a variety of other meals. Sesame seeds can be easily roasted in a skillet over medium heat until the seeds gradually brown and provide a delicious scent. When cool enough to handle, remove from the heat and process in a food processor to create a crumbly paste. Add 4 teaspoons of oil and mix for 2 minutes until the tahini is left with a smooth and pourable consistency. The sauce can be kept in an air tight jar for 14 days at max.

6. Sesame-seed-topped soba noodles

Adding Seseme seeds gives a contemporary twist giving the delicious soba noodles more vitality. You can serve grilled chicken and al dente soba noodles with steamed vegetables. Add a substantial quantity of soy sauce on top. After that, chase it with toasted sesame seeds for a fantastic texture. Make sure to share it with the people who matter most: your family and friends.

7. Sesame Milk

Make your own sesame milk at home using just the seeds and water. All you need is 2 cups (470 ml) of water and 1 cup (around 150 g) of raw sesame seeds. Both of them should be refrigerated overnight before using. Blend the ingredients until it’s completely smooth. Use the milk as-is to get the most fibre and healthy nutrients. You can even strain it through cheesecloth to have a silky texture.

8. Sesame Coconut fish with chili Spinach

This is another of our favorite recipe to show your culinary skills without much hassle. Use Sesame seeds, eggs, oyster sauce, brown sugar, coriander, and desiccated coconut. Combine them to make a batter. After that, cover the fish with the marinade and refrigerate for several hours. Now, place in a pre-heated oven and cook for 5 minutes on each side. Steam a spinach on the side. Finally, add chilli flakes to the steamed spinach before serving, and be ready to be in bliss.

9. Sesame Flour

You can replace part of the wheat flour in recipes with sesame flour. If your recipe asks for all-purpose (wheat) flour, you may use sesame flour in place of 1/4 of the entire quantity without affecting the outcome. If anything, the end dish could have a small nutty taste added to it!

10. Sesame Oil

Use sesame oil in salad dressings and stir-fry recipes alike. Sesame oil provides many of the same elements as sesame seeds, which have a high (healthy) oil content. Sesame oil has a moderate taste that works well for a variety of cuisines. It also has a high smoke point, making it the perfect choice for high-temperature cooking methods like stir frying.