Posts Tagged ‘tradition’

Age Related Norms Changing Society

Friday, April 29th, 2011

The post Second World War years were an age of prosperity for numerous countries, but particularly the United States because their plant and infrastructure was undamaged and they earned a great deal of money furnishing the products the remainder of the world needed to rebuild their countries.

America was working flat-out in the Fifties and early Sixties and salaries and national wealth kept increasing. A equivalent feeling of goodwill was evident in many other countries, but it was relief that the war was finished and gratitude that their lives and cities were being rebuilt. This feeling of international joy and plentiful employment also led to a boom in babies.

The so-called Baby Boomers were being born in their millions into a joyful time where money and employment was everywhere to be had. Education was seized upon not just by these youngsters but also by many returning service men and women, who wished to assume a bigger role in that bright new world that was stretching out before them.

With a better education and the mood of liberation that the ending of the War brought about, the Civil Rights Movement began to thrive particularly in America were non-Caucasians were still being segregated.

Although it was not known as Apartheid, segregation is just the English word for the same concept and masses of people were starting to find it intolerable and not only non-Whites either.

Individuals after the War were far less respectful of Authority, Governments and the Old Ruling Orders for several reasons. It was these individuals who got us all into wars in the first place and it was these people who were denying Civil Rights. Even if they did not condone segregation they did not do much to stop it.

As Marx or Engels said, nobody gives up power, it has to be seized.

The people alive in the Fifties and Sixties were unlike any generation that had ever preceded them. They had money, education, a healthy disrespect for authority and a higher percentage of people who had been abroad than ever before in the past.

Even if they were carrying weapons at the time. This was a heady cocktail and civil disobedience raged all over the world from America to Europe to Thailand in the Sixties and Seventies.

The new order articulated itself in music and rock and roll was its name. Never before had youngsters had their own music and they had the technology to reproduce it cheaply, the freedom to transmit it and the money to buy it. A whole new industry was started in the Fifties – record labels aimed at kids.

Now that the Baby Boomers are getting old, they are breaking other norms as well. Boomers are inquiring why the are expected to feel old at sixty-five and quit work. At sixty-five these days people often still have twenty years left to live and if the past is anything to go by, they will not merely roll over and die on this one either.

Owen Jones, the writer of this piece, writes on a number of topics, but is now concerned with the cause of macular degeneration. If you want to know more, please visit our site at Macular Degenerative Disease

Thoughts On Baby Gift Baskets

Sunday, April 10th, 2011

Are you going to give a baby shower soon? Or have you recently been invited to one and you are not certain what to do? If so, you will be expected to give a gift to the baby to help welcome him or her into the world. This is fine, but a great deal of people, especially single men, ask themselves what it is precisely that a baby so urgently needs.

If you fall into that category or if you want to take a scatter-gun approach to giving a present in the hope that something will be of use, then you could consider procuring the baby a baby gift basket. You see, a baby gift basket contains a lot of small objects or big objects or a mixture of the two. Whatever you can come up with or afford really.

There are two ways of getting a baby gift basket. You can either buy one ready-made or you can buy a basket and pick-and-mix the contents yourself. So, let us suppose that you are going to avoid duplication and fill your own basket.

First the basket. A traditional wicker basket like the ones they show on toffee tins, in which a maid is carrying eggs is pretty, but also pretty costly. You could get a plastic version, but maybe the box that the gifts are in is not as important as the gifts themselves. You could make your own by lining and wrapping a suitably-sized box and finishing it with a bow.

The contents. What do babies need? Or are you going to put some items in there for the parents too? If you are going to add a couple of objects for the parents as well, I will leave that up to you as you know them better than I do, I would imagine.

What can you get for the baby then? Something instructive is a must; something to occupy the baby’s attention, perhaps like a mobile or a fancy abacus to string across the pram. How about music? Brahm’s Lullaby is excellent, with or without voices, in German or in English, but get it sung by a choir or a solo, but professionally-trained singer – not Lady Gaga.

Whilst selecting music remember that by the time the baby can understand the words, the CD will have been lost, scratched or worn out. Go for peaceful music, classical is best in this case.

Other objects that always come in useful are bibs, teething rings, baby beakers and a small plate or dish. I do not think it is a good idea to do to get shampoos and soaps, it is better to let mum purchase them or you may be blamed for allergic reactions and dandruff. However, talcum powder is a fairly safe bet, but do not buy anything strongly perfumed.

Personalized bedding is a good idea. If you purchase a cot blanket, try to get one the same size as the cot for safety reasons. A lovely touch is to have the baby’s monogram or initials embroidered on it. That does not work well for clothing, because kids grow out of them, but it is fantastic for quilts and pillow cases.

Buy the bedding and ask (or pay) someone to do the embroidery for you. The child will grow out of the cot, but the blanket can then be used as a comforter. Embroidered pillow cases have a similarly long life.

Some individuals give sweets and biscuits, but personally I am not in favour of helping someone to rot their teeth, encouraging a sweet tooth or overweight babies. A decent bottle of wine though is another matter, but you will have to take advice on whether it will be at its peak in twenty years time. Good Port is a safe bet. Spirits do not mature in a bottle.

Owen Jones, the writer of that piece, writes on a variety of subjects, but is now concerned with the satin baby blankets. If you want to know more, please visit our website at Woollen Blankets.

How To Use Dairy Produce: Part 4 – Eggs (cont).

Sunday, June 20th, 2010

Preparation Of Foods: Dairy Produce.

Eggs: Part 2

Poaching: boil 1.5 inches (40mm) water in a frying pan; add a teaspoon of salt and 5ml of vinegar. Break an egg into a cup, check and pour into boiling water. Turn down the heat. Gather the white around the unbroken yolk with a spoon and continue to simmer for another 3-4 mins. Lift out with a draining spoon and serve on hot buttered toast.

Scrambling: beat eggs well; add salt, pepper and a dash of milk. Melt enough butter to cover the bottom of the pan. Cook eggs slowly, stirring continuously. Cook in a basin floating in boiling water, if preferred. Serve when almost completely set, in about 5 mins.

Fried: Melt enough butter to easily cover the base of a shallow pan. Tip egg in gently and gather the whites around the yolks. When the white has set, baste the yolk to taste and remove whole with a draining spoon.

Baked: lightly grease a fireproof dish and slide the eggs gently into it. Sprinkle with salt, pepper and butter to taste. Bake in a moderate oven and serve in the same bowl after the whites have set.

Omelette: buy a pan and keep it only for omelettes! The base should be smooth and clean. Allow two eggs per person; beat lightly and add salt and pepper to taste. Heat enough butter to cover the base of the pan. When the fat is hot, pour in the eggs; as it sets, raise the handle up and draw set mixture up, allowing the liquid egg to run down onto the hot pan. When all is set, tilt the pan forward and roll the omelette over. Serve immediately on a hot plate. It can be filled with almost anything, before being rolled over.

Pouring Custard: beat 2-3 eggs for every one pint of milk lightly. Heat the milk and pour gradually over the eggs; add sugar and flavouring to taste; cook in a double pan or jug and hot water until the required thickness has been reached. If it is not to be served immediately, pour a thin layer of water onto it to stop a skin forming.

Baked Custard: proceed as above and then pour the custard into greased dish; sprinkle with nutmeg; and place dish in water to halfway up its sides. Bake at 350 F for 35-45 mins; test by inserting a knife – it should be clean on removal.

Steamed Custard: proceed as for above, but cook in a steamer or a pan in boiling water. The length of cooking time is about the same too.

Custard Tarts: pour a little pouring custard into each unbaked pastry case and bake in the oven for around 40-50 minutes. A little strawberry jam can be placed in the base of the pastry case first, if desired.

For deliciousgourmet Traditional Welsh Recipes, visit our website at http://welsh-recipes.the-real-way.com/

How To Use Dairy Products Correctly: Part Two – Cheese

Thursday, April 15th, 2010

About The Basic Preparation Of Foodstuffs: Dairy Products.

CHEESE.

Cheese is made from milk which has been naturally or artificially soured. The former method is brought about by standing the milk in a warm place and allowing natural, friendly bacteria to turn the milk’s natural sugars into lactic acid. The latter method is effected by adding an enzyme, usually in to form of rennet.

Salt and colouring and frequently put in too. The whey is then allowed to drain away and the curds are pressed into moulds where they are kept until ripened or cured. Some cheeses, usually hard ones, are subjected to pressure; soft cheeses are not. Curds are ripened or cured by various means. The way it’s done, the quality of the milk, the breed of cow, sheep or other animal and its pasture, and the type of bacteria all govern the end result.

Some local conditions are unique and those areas produce cheeses that are not successfully reproduced elsewhere: for example Gruyere and Camembert, although factories do try. They even have some success, as most of the world’s Cheddar cheese now comes from the USA and Canada.

The constituents of cheese are typically: 33% fat, 33% protein and 33% water with salt, colouring, sugar etc making up the rest. These percentages vary from region to region as some producers use full-cream milk, others skimmed-milk and yet others add extra cream. Some add extra sugar, most do not. All cheeses have a high calcium content and may be considered ‘concentrated milk’ and stored as such.

Many people say that cheese should not be kept in a fridge and while storing in water, as for milk, is not an option, a cool larder is definitely ideal. Try the traditional method of hanging it up in muslin in a cool, airy place. If the weather is hot, dampen the cheesecloth with water to which a little vinegar has been added.

Cheese is often served in Europe with a salad or/and bread and is often dished up after or instead of the dessert. Hard cheese can be nigh-on impossible for children to digest and grating it first will make it more palatable to them. Once grated the cheese can be sprinkled on vegetable or fish soups or sauces; added to egg, pasta, rice and oatmeal dishes; put on baked potatoes or pastry; toasted on bread or put in salads and sandwiches.

How To Cook Cheese: A not well known fact is that a lot of people find cooked cheese indigestible. The reason lies in its make-up. Here is why: cooked starch can be digested by the saliva in the mouth but other foods must pass to the stomach or intestines for this process. They are, however, broken up in the mouth. Digestion of protein begins in the stomach and is completed in the small intestine, while fat is not rendered soluble until it reaches the small intestine.

Cheese has a high fat and protein content, but when melted, the fat frequently covers the protein and stops the digestive juices reaching it in the stomach. This results in, its digestion is delayed until the fat has been absorbed by the intestines. Cheese can be made more digestible in the following way:

1] Combining it with some starchy food, because the starch will absorb the fat, not allowing it to cover the protein.

2] Using seasoning – Cayenne Pepper or mustard will irritate the intestinal lining, causing the release of extra digestive juices.

3] Cooking at fairly high temperatures. This has the effect of preventing the protein from becoming tough and stringy and therefore, harder to digest. You could also add the cheese late to sauces.

4] Adding alkali. A large pinch of Bicarbonate of Soda per 75g will help neutralize the fatty acids and make the proteins more easily digestible.

If you would like to read more about food in general or Traditional Welsh Recipes in particular, please visit http://welsh-recipes.the-real-way.com/

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How To Use Dairy Products Correctly: Part One – Milk

Thursday, August 20th, 2009

The Basic Preparation Of Foodstuffs: Dairy Produce

These fairly basic tips may seem quite unnecessary for most modern households with a refrigerator in the kitchen, but modern devices do make people sloppy and it is still well-worth while to know ‘why’ we ought do some things. It is also worth remembering these tips when there is no refrigerator to hand or when it so small that it will not hold everything you need, such as when camping, boating or on holiday in some countries in the world.

MILK:

Milk has been called ‘nature’s perfect food’, because no other food, consumed on its own, can support adult life. It is of the utmost importance for the growth and development of young people, but it must be clean as bacteria also find it very nourishing and quickly grow in it. If your milk was not bought pasteurized, then it should be scalded and cooled quickly before drinking it.

How To Scald Milk: Rinse out a clean pan with cold water, pour in the milk and heat until bubbles rise around the side of the pan. Maintain the milk at this temperature, ie, do not let it boil, for three minutes. Do not let it overheat, as milk burns very easily. Pour immediately into a clean receptacle and stand it in a basin of cold water and cover with a muslin cloth to discourage the ingress of flies and dust.

How To Keep Milk Fresh: If milk the is not be preserved in the receptacles in which you bought it, pour it into a clean container, which has been rinsed with cold water. A warm receptacle will cause the milk to stick to the sides and go off much more quickly. Always keep milk covered and in the coolest place in the larder. it is a good tip to remember that draughts usually occur at ground-level and that hot air rises. Never keep milk in an airless cupboard and in hot weather stand the milk in a container in a bowl of water with the cloth covering hanging in the water. The muslin will soak up water, which will evaporate, which dissipates the heat, ensuring that the container remains cool. Keep milk away from strong-smelling foods, as it absorbs smells easily. Never mix old and new milk together.

Sour Milk: Milk straight from the cow is slightly alkaline, but as it ages, lactic acid is formed and it becomes what we call ‘sour’. Pasteurizing or scalding the milk slows down this process. Milk which is ‘just on the turn’ can be revived by boiling with a pinch of bicarbonate of soda to restore the alkalinity. Once the milk has gone too far and has curdled, it can be strained through (cheese) cloth, thereby separating the curds from the whey. The curds can be used as a filling for cakes, tarts, scones etc and the whey can be used as the liquid for making scones, cakes and soups etc., as it still has much goodness.

Evaporated Milk: Evaporated milk is ordinary milk, which has had some of its water evaporated by heat in some way or another before being containerised. Once reconstituted by adding water, it will last only a little longer than fresh milk does.

Condensed Milk: This is simply evaporated milk to which sugar has been added before being placed in its container. Sugar acts as a preservative and will preserve the milk for about a week. Do not keep in the tin, but decant it into a jug or bottle.

Dried Milk: Dried milk comes in a variety of forms and notice should be taken of the instructions on the label. Specialized products can be bought for babies, invalids, convalescents and dieters, all of which contain varying amounts and types of added vitamins and minerals. Usually, they are very much lower in fat content than ordinary milk.

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How To Use Dairy Produce: Part 4 – Eggs (cont).

Monday, June 8th, 2009

Preparation Of Basic Foods: Dairy Produce.

Eggs: Part II

Poaching: boil 1.5 inches (40mm) water in a frying pan; add 5 g of salt and 5ml of vinegar. Crack an egg into a cup, inspect and tip into boiling water. Reduce the heat. Fold the white around the unbroken yolk with a spoon and continue to simmer for another 3-4 mins. Lift out with a draining spoon and serve on warm buttered toast.

Scrambling: beat the eggs well; add salt, pepper to taste and a dash of milk. Melt enough butter to cover the bottom of a shallow pan. Heat the eggs slowly, stirring continuously. Cook in a basin floating on boiling water, if you’d rather. Dish up when nearly completely set, after about 5 minutes.

Frying: Melt enough fat to easily cover the base of the pan. Tip egg in gently and gather white around the yolk. When the white has set, baste the yolk to taste and remove whole with a fish slice.

Baked Eggs: lightly grease a fireproof dish and pour the egg(s gently into it. Sprinkle with salt, pepper and butter to taste. Bake in a moderate oven and serve in the same pan after the whites have set to your liking.

Omelettes: buy a pan and keep it only for omelettes! The base should be smooth and clean. Allow two eggs per person; whip lightly and add salt and pepper to taste. Heat enough butter to cover the bottom of a frying pan. When the butter is fairly hot, pour in the beaten eggs; as it sets, lift the handle and draw the set mixture up towards the handle, allowing the liquid egg to run down onto the hot pan. When all the liquid has set, tilt the pan forward and roll the omelette over. Serve immediately on a warm plate. The omelette can be stuffed with almost anything, before being rolled over.

Pouring Custard: beat 2-3 eggs per 1 pint of milk lightly. Heat the milk and pour gradually over the eggs; add sugar and flavouring; cook in a double pan or jug and hot water until the required thickness has been reached. If it is not to be served immediately, pour a thin layer of water onto the top to prevent a skin forming.

Baked Custard: proceed as above and then pour the custard into greased dish; sprinkle with nutmeg; and place dish in water to halfway up its sides. Bake at 350 F for 35-45 mins; test by inserting a knife – it should be clean on removal.

Steamed Custard: as baked custard, but cook in a steamer or pan of boiling water. The cooking time is about the same too.

Custard Tarts: pour pouring custard into unbaked pastry cases and bake in the oven for 40-50 mins. A little jam can be placed in the bottom of the case first, if desired.

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The Traditional Use Of Dairy Produce: Part 3 – Eggs

Sunday, May 17th, 2009

The Basic Preparation Of Foods: Dairy Produce.

EGGS: Part 1

Eggs can be fresh or dried, dried eggs being only chickens’ eggs without the shell and water. Dried egg should be stored in a cool, dry place – it may not be stored in the refrigerator! Store eggs for several days or a week in a cool place not close to strong-smelling foods. An egg stand is an ideal gadget for this. If the eggs are dirty, wipe them clean with a damp cloth- washing will only remove the natural oils which help to preserve the eggs.

Pickled Eggs: eggs laid in the Spring keep better than those laid in other seasons. Eggs that can not be cleaned-up, must be rejected. Waterglass or the proprietary preparations should be used. if an egg floats to the surface, use it immediately. Try to maintain the ambient temperature between 2 and 8 degrees C and they should keep for 6 to 9 months.

Preparing Eggs for Cooking: break each egg separately into a cup, before adding it to the other ingredients to ensure it is not ‘off’. If you wish to separate the white from the yolk, tip the contents back and forth between the two eggshell halves and the white (albumen) will run off. Beat eggs with a whisk or a fork in an appropriate bowl; whip egg whites with a knife on a dinner plate – a pinch of salt will help.

Raw eggs used to be prescribed for invalids as they are easily digestible, but this not recommended these days due to the ubiquity of salmonella and other diseases. One method, retold here for the curious was to strain a beaten egg into a mug and slowly add a cup of hot milk (or tea, coffee or lemon water; add sugar to taste. Sherry was often added too.

Cooking Eggs: eggs must be cooked slowly because the albumen solidifies at a temperature lower than that of boiling water and becomes ‘tough’ at higher temperatures. Similarly, if raw egg is used to thicken a sauce and the liquid is subsequently allowed to boil, the sauce will ‘curdle’, i.e. the egg will solidify into small specks, ruining its texture.

Coddling: produces easily digestible egg-whites, making it an ideal meal for invalids and children. Lower eggs into 3″ (75mm) boiling water; place lid and remove from heat. Let stand for: 7 mins for medium-, 5 mins for soft- and 20 mins for hard-boiled.

Boiling: lower fresh eggs gently into 75mm boiling water with a spoon. Cover and boil gently for 3-3″ mins for soft-, 4-5 mins medium- and 10 mins hard-boiled eggs.

Place in egg eggcups and tap the shell to crack it. Allow the steam to escape, which will prevent the egg further cooking. For sandwiches, salads etc,. boil the egg for 12 mins and plunge into cold water. This allows the shell to be easily removed and discourages a black ring around the yolk.

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The Traditional Use Of Dairy Produce: Part 2 – Cheese

Tuesday, April 21st, 2009

The Basic Preparation Food: Dairy Products.

CHEESES

Cheese is manufactured from milk which has been naturally or artificially soured. The first method is brought about by standing the milk in a warm place and allowing natural, beneficial bacteria to convert the milk’s natural sugars into lactic acid. The second method is effected by adding an enzyme, usually in to form of rennet.

Colouring and salt are usually added too. The whey is then drained off and the curds are pressed into moulds where they are ripened or cured. Some cheeses are subjected to pressure; soft cheeses are not. Curds are ripened or cured by a variety of means. The method, the quality of the milk and its pasture, the breed of cow, sheep or other animal and the type of bacteria all govern the final product.

Some local environmental conditions are unique and those areas are capable of producing cheeses that are not successfully copied anywhere else: for instance Roquefort and Camembert, although factories do attempt it. Some even have a measure of success: remember that most of the world’s Cheddar cheese now derives from the United States and Canada.

The constituents of cheese are typically: 33% fat, 33% protein and 33% water with salt, colouring, sugar etc making up the rest. These percentages vary from region to region as some producers use full-cream milk, others skimmed-milk and yet others add extra cream. Some add extra sugar, most do not. All cheeses have a high calcium content and may be considered ‘concentrated milk’ and stored as such.

Many people say that cheese should not be kept in a fridge and while storing in water, as for milk, is not an option, a cool larder is ideal. Try the traditional method of hanging it up in cheesecloth in a cool, airy place. If the weather is hot, dampen the cloth with water to which a little vinegar has been added.

in Europe, cheese is frequently served with a salad or/and bread and is often presented after or instead of the dessert course. Hard cheese can be nigh-on impossible for children to digest and grating it first will make it more edible for them. After being grated the cheese can be scattered on vegetables or fish soups or sauces; combined with egg, pasta, rice and oatmeal dishes; put on baked potatoes or pastry; toasted on bread or put in sandwiches or salads.

How To Cook Cheese: A not well known fact is that a lot of people find cooked cheese practically indigestible and the reason lies in its make-up. This is why: cooked starch can be digested by the saliva in the mouth, but other foods must pass to the stomach or intestines for this process to be completed. They are, however, broken up in the mouth. Digestion of protein begins in the stomach and is completed in the small intestine, while fat is not rendered soluble until it reaches the small intestine.

Cheese has a high fat and protein content, but when melted, the fat frequently covers the protein and stops the digestive juices reaching it in the stomach. This results in, its digestion is delayed until the fat has been absorbed by the intestines. Cheese can be made more digestible in the following way:

a] Combining it with some starchy foodstuff, since the starch will absorb the fat, thus preventing it covering the protein.

2] Adding seasoning – Cayenne Pepper or mustard will irritate the intestinal lining, causing the release of extra digestive juices.

3] Cooking rapidly at high temperature. This stops the protein from becoming tough and stringy and so, harder to digest or you could add cheese to sauces late in the process.

4] Adding an alkali: for example, a generous pinch of Bicarbonate of Soda per 3 ozs (75g) will help neutralize the fatty acids and make the proteins easier to digest.

About the Author:

How To Use Dairy Products Correctly: Part Two – Cheese

Sunday, April 12th, 2009

Basic Preparation Of Foods: Dairy Produce.

CHEESE.

Cheeses are made from milk which has been naturally or artificially soured. The first method is brought about by standing the milk in a warm place and allowing natural, friendly bacteria to convert the milk’s natural sugars into lactic acid. The second method is effected by adding an enzyme, usually in to form of rennet.

Salt and colouring and frequently put in too. The whey is then allowed to drain away and the curds are pressed into moulds where they are kept until ripened or cured. Some cheeses, usually hard ones, are subjected to pressure; soft cheeses are not. Curds are ripened or cured by various means. The way it’s done, the quality of the milk, the breed of cow, sheep or other animal and its pasture, and the type of bacteria all govern the end result.

Some local environmental conditions are unique and those areas are capable of producing cheeses that are not successfully copied anywhere else: for instance Roquefort and Camembert, although factories do attempt it. Some even have a measure of success: remember that most of the world’s Cheddar cheese now derives from the United States and Canada.

The constituents of cheese are roughly|typically|: 33% fat, 33% protein and 33% water with salt, colouring, sugar etc making up the rest. These percentages vary from region to region as some manufacturers use full-cream milk, others skimmed-milk and yet others add extra cream. Others add some extra sugar, although most do not. All cheeses have a high calcium content and can be considered as ‘concentrated milk’ and stored as such.

Many people say that cheese should not be kept in a fridge and although storing in water, as for milk, is not a viable option, a cool larder is certainly ideal. Try the traditional method of hanging it up in muslin in a cool, airy place. If it is hot, moisten the cheesecloth with water to which a little vinegar has been added.

Cheese is typically served in Europe with a salad or/and bread and is often served after or instead of the sweet course. Hard cheese can be difficult for children to digest and grating it first will make it more palatable to them. Once grated the cheese can be sprinkled on vegetable or fish soups or sauces; added to egg, pasta, rice and oatmeal dishes; put on baked potatoes or pastry; toasted on bread or put in salads and sandwiches.

How To Cook Cheese: A little known fact is that many people find cooked cheese indigestible and the reason lies in its structure. Here is why: cooked starch can be digested by the saliva in the mouth but other foods must pass to the stomach or intestines for this process. They are, however, broken up in the mouth. Digestion of protein begins in the stomach and is completed in the small intestine, while fat is not rendered soluble until it reaches the small intestine.

Cheese possesses a high fat and protein content, but in melting, the fat frequently covers the protein and stops the digestive juices reaching it in the stomach. Therefore, its digestion is delayed until the fat has been absorbed in the intestines. Cheese can be rendered more digestible by:

1] Adding to or combining with starchy foods. The starch will absorb the fat, not allowing it to cover the protein.

2] Adding seasoning. Cayenne Pepper or mustard will irritate the intestinal lining, causing extra digestive juices to be released.

3] Cooking rapidly at high temperature. This stops the protein from becoming tough and stringy and so, harder to digest or you could add cheese to sauces late in the process.

4] Adding an alkali: for example, a generous pinch of Bicarbonate of Soda per 3 ozs (75g) will help neutralize the fatty acids and make the proteins easier to digest.

About the Author: