They’re one of three types of food that give your body energy. The other two are proteins and fats. Together, they provide the fuel your body uses to build and repair itself. Carbs break down into glucose (sugar) that you can use right away.
This list is indicative of several ways that have a high incidence of getting food poisoning. At times these foods if handled correctly will not be resposible for catching the bug.However just be carefull & enjoy
Archaeologists are discovering that two of the world’s most prized flavors have a much richer history than we first thought
Of all the great debates—Coke versus Pepsi, boxers versus briefs, shaken versus stirred—few have been more polarizing than chocolate versus vanilla. Those of us aligned with chocolate—the product of ground, roasted cacao beans—find it warm, comforting, ambrosial, and generally dismiss all things unchocolate as “vanilla,” meaning bland and boring. Those who prefer vanilla, a climbing orchid that bears long podlike fruit, praise its aromatic sweetness and note that it enhances the flavor of chocolate, which unembellished would be dull and kind of flat—in short, vanilla.
This is a seriously brilliant tutorial that could save you a serious amount of money – whether you are broke or not.
One of the biggest bills that a family has to cover is the grocery bill. It’s thousands of dollars per year – and many are of the belief that if you want to eat healthy food, you need to spend twice as much. This is absolutely not true! You can eat extremely healthy food at the same time as saving lots of $$$ – if you know what to buy and how to prepare it.
One of the big secrets is in buying high quality staples (that are typically low in price) and preparing them yourself – which seems time-consuming but there are numerous skills and tricks you can use to cut the prep time down to “quicker than driving across town every time you are hungry”. We’ve all done it.
The Wild Turkey visitor’s center in Lawrenceburg, KY. The Kentucky Bourbon Trail is a big draw to visitors from around the world, with 1 million visits last year.
Afternoon sunlight filters through the dusty windows of a 125-year-old bourbon warehouse as Wild Turkey master distiller Eddie Russell explains the process of making Kentucky’s most famous export.
As Russell talks about the nuances of his art, the intoxicating scent of aging bourbon fills the air in the warehouse, which sits serenely on Wild Turkey Hill overlooking the Kentucky River and houses more than 14,000 bourbon barrels.
From the outside, the Lost Spirits Distillery is just another boxy, early-20th-century building along the frayed edge of downtown Los Angeles. At first the inside appears similarly uninspired: deep and unfinished, littered with cardboard boxes, plumbing fittings, spools of wire, inscrutable items made of copper, a forklift. The usual crap.
But what’s this then? A heavy black curtain bisects the industrial space from floor to ceiling, nearly from the front door to the back. Bryan Davis, the distillery’s founder and co-owner, pulls aside some folds and beckons me in.
It’s dark; my eyes adjust slowly. I’ve stumbled into a nighttime clearing deep in a tropical jungle—lush foliage and flowering vines lit by dozens of flickering candle lanterns. Are those crickets and cicadas and an occasional Jurassic Park bellow I hear? Yes. Yes, they are.