Where can you find fresh Florida citrus in Virginia. How does ADM leverage its citrus expertise to create consumer-preferred flavors. What makes Citrus Unlimited’s offerings unique in the Burke area. How does ADM ensure reliable citrus supply and product development.
Citrus Unlimited: Bringing Florida’s Finest to Virginia
For those craving the taste of fresh Florida citrus without leaving Virginia, Citrus Unlimited offers a unique opportunity. This company brings the sunshine state’s most succulent fruits directly to consumers in the Burke area, providing a taste of Florida’s groves right in their local community.
Burke Nursery & Garden Centre: Your Local Citrus Hub
Burke Nursery & Garden Centre, located at 9401 Burke Rd, Burke, VA 22015, serves as a distribution point for Citrus Unlimited. This partnership allows local residents to access fresh citrus fruits without the need for a long-distance trip.
Seasonal Availability
Citrus Unlimited’s truck visits Burke Nursery & Garden Centre on a monthly basis during the peak citrus season. The schedule typically runs from December through March, with the truck present on the first Tuesday of each month from 12:30 pm to 2:00 pm.
- December 1, 2015
- January 5, 2016
- February 2, 2016
- March 1, 2016
Is fresh Florida citrus available year-round in Virginia? While Citrus Unlimited’s offerings are seasonal, they provide access to peak-season fruits during the winter months when citrus is at its best.
ADM: A Leader in Citrus Expertise
While Citrus Unlimited focuses on bringing fresh fruit to consumers, companies like ADM (Archer Daniels Midland) specialize in translating citrus into flavors and ingredients for the food and beverage industry. ADM’s expertise spans the entire citrus value chain, making them a key player in the global citrus market.
Comprehensive Citrus Knowledge
ADM’s acquisition of Florida Chemical Company and Erich Ziegler GmbH has positioned them as one of the most experienced suppliers in the citrus market. Their team of citrus specialists possesses in-depth knowledge and years of experience, allowing them to serve as a full-service citrus partner for their clients.
How does ADM ensure a stable supply of citrus ingredients? The company employs strategic sourcing on a global level, maintaining long-term supplier relationships. This approach, combined with their deep understanding of market characteristics and dynamics, allows ADM to provide reliable and consistent citrus products to their customers.
From Nature to Flavor: ADM’s Citrus Processing Expertise
ADM’s approach to citrus processing involves a combination of traditional techniques and cutting-edge technology. Their state-of-the-art extraction and distillation methods allow them to effectively translate nature into flavor, creating a diverse portfolio of citrus products.
Advanced Processing Techniques
- Selective concentration for different folding levels
- Gentle cold extraction processes
- Comprehensive separation and fractionation
What sets ADM’s citrus processing apart? Their techniques are based on decades of fundamental research and are supported by comprehensive analytical methods. This scientific approach ensures the highest quality and consistency in their citrus products.
ADM’s Diverse Citrus Portfolio
ADM’s extensive knowledge of raw materials and production processes has resulted in a vast array of citrus products. Their portfolio includes a wide range of options to meet various industry needs and consumer preferences.
Product Range
- Whole-fruit extracts
- Folded oils
- Add-back flavors
- Fractions and isolates
Can ADM meet specific certification requirements for citrus products? Yes, ADM offers products that meet various certification needs, including kosher, halal, organic, REACH-certified, and TTB-certified options. This flexibility allows them to cater to diverse market demands and regulatory requirements.
Crafting Consumer-Preferred Citrus Flavors
ADM’s vast citrus ingredients portfolio provides their global flavor creation team with unlimited formulation possibilities. This enables them to offer natural, true-to-fruit flavor profiles that resonate with consumers around the world.
Regional Customization
ADM’s regional creation teams ensure that flavors are adapted to local taste preferences. This localized approach allows them to create citrus flavors that appeal to specific markets and cultural palates.
How does ADM optimize citrus flavors for different applications? The company offers comprehensive delivery systems designed for various end-use applications, providing optimized solubility and stability. This ensures that their citrus flavors perform well in a wide range of products, from beverages to baked goods.
From Concept to Consumer: ADM’s Full-Service Approach
ADM’s expertise extends beyond just providing citrus ingredients. They offer full product development and application support, guiding clients from initial ideation to final product launch.
Turnkey Solutions
As a full-service provider, ADM offers turnkey solutions for both the beverage and food industries. This includes compounds and fruit preparations that can be easily integrated into various product formulations.
What types of support does ADM offer during product development? ADM’s team can assist with everything from flavor creation and optimization to technical application support. They work closely with clients to ensure that citrus flavors are properly incorporated into the desired base, taking into account each application’s specific technical demands.
The Future of Citrus: Innovation and Sustainability
As the citrus industry continues to evolve, companies like ADM and Citrus Unlimited are adapting to meet changing consumer demands and environmental concerns. Innovation in processing techniques, flavor development, and sustainable sourcing practices are shaping the future of citrus in both fresh fruit and ingredient applications.
Sustainable Sourcing
With increasing focus on sustainability, citrus suppliers are working to implement more environmentally friendly practices throughout their supply chains. This includes efforts to reduce water usage, minimize pesticide use, and support biodiversity in citrus-growing regions.
How are citrus companies addressing sustainability concerns? Many are investing in research to develop drought-resistant citrus varieties, implementing integrated pest management strategies, and exploring ways to utilize citrus byproducts to reduce waste. These efforts aim to ensure the long-term viability of citrus production while meeting consumer demand for sustainably sourced products.
Flavor Innovation
As consumer palates become more sophisticated, citrus flavor developers are exploring new ways to capture unique and exotic citrus profiles. This includes working with lesser-known citrus varieties and developing methods to preserve the nuanced flavors of fresh citrus in processed ingredients.
What new citrus flavor trends are emerging? There’s growing interest in regional citrus varieties, such as yuzu from Japan or bergamot from Italy. Additionally, flavor creators are experimenting with combining citrus notes with other botanical flavors to create complex and intriguing taste experiences.
The Health Halo of Citrus
Citrus fruits and flavors continue to benefit from their association with health and wellness. Rich in vitamin C and other antioxidants, citrus is often perceived as a “better-for-you” ingredient by consumers.
Functional Benefits
Beyond their nutritional value, citrus fruits and extracts are being explored for their potential functional benefits. From immune support to digestive health, researchers are investigating the various ways citrus compounds may contribute to overall wellbeing.
How are food and beverage companies leveraging the health benefits of citrus? Many are incorporating citrus ingredients into products marketed for specific health functions, such as immunity-boosting beverages or digestion-friendly snacks. Additionally, the natural, clean-label appeal of citrus aligns well with consumer demand for recognizable ingredients.
Citrus in Plant-Based Products
As the plant-based food and beverage market continues to grow, citrus ingredients are playing a crucial role in flavor development. Citrus notes can help mask off-flavors associated with plant proteins and provide a bright, fresh taste to these products.
Why is citrus particularly useful in plant-based formulations? The natural acidity and complex flavor profile of citrus can help balance and enhance the taste of plant-based ingredients. Additionally, citrus flavors are familiar and appealing to a wide range of consumers, making them an excellent choice for plant-based products aimed at mainstream markets.
Navigating Challenges in the Citrus Industry
While citrus remains a popular and versatile ingredient, the industry faces several challenges that impact both fresh fruit producers like Citrus Unlimited and ingredient suppliers like ADM.
Climate Change and Disease
Citrus groves around the world are grappling with the effects of climate change, including altered growing seasons and increased extreme weather events. Additionally, diseases such as citrus greening (Huanglongbing or HLB) continue to threaten citrus crops in many regions.
How are citrus producers addressing these challenges? Many are investing in research to develop disease-resistant citrus varieties and implementing advanced growing techniques to mitigate the impacts of climate change. Some are also diversifying their sourcing regions to reduce risk and ensure a stable supply.
Supply Chain Resilience
Recent global events have highlighted the importance of robust and flexible supply chains in the food and beverage industry. For citrus suppliers, this means developing strategies to navigate potential disruptions and ensure consistent product availability.
What steps are companies taking to strengthen their citrus supply chains? Many are diversifying their supplier networks, investing in technology to improve supply chain visibility, and developing contingency plans for potential disruptions. Some are also exploring vertical integration to gain more control over their supply chains.
The Role of Technology in Citrus Production and Processing
Advancements in technology are transforming various aspects of the citrus industry, from cultivation to processing and flavor development.
Precision Agriculture
Citrus growers are increasingly adopting precision agriculture techniques to optimize resource use and improve crop yields. This includes the use of drones for monitoring crop health, sensors for precision irrigation, and data analytics for informed decision-making.
How does precision agriculture benefit citrus production? By providing detailed, real-time information about crop conditions, these technologies allow growers to tailor their practices to specific areas of their groves. This can lead to more efficient use of water and inputs, improved fruit quality, and potentially higher yields.
Advanced Processing Technologies
Companies like ADM are continually innovating in their processing methods to extract maximum value from citrus fruits. This includes developing new techniques for capturing volatile compounds and exploring ways to utilize citrus byproducts.
What new processing technologies are emerging in the citrus industry? Some companies are experimenting with supercritical CO2 extraction to capture delicate citrus flavors without the use of heat. Others are exploring enzymatic processes to break down citrus peels and extract valuable compounds for use in flavors, fragrances, and nutraceuticals.
The Global Reach of Citrus
While companies like Citrus Unlimited focus on bringing Florida citrus to specific regions like Virginia, the citrus industry as a whole has a truly global reach. Different citrus varieties are grown around the world, each with its unique flavor profile and cultural significance.
Regional Citrus Specialties
From Spanish clementines to Italian bergamot and Japanese yuzu, each citrus-growing region has its specialties. These regional varieties often have protected geographical indications and are prized for their distinctive characteristics.
How do regional citrus varieties impact the global market? These specialties often command premium prices and are sought after by chefs, mixologists, and product developers looking to create unique flavor experiences. They also contribute to the diversity of the global citrus flavor palette, inspiring new product innovations across various categories.
Cross-Cultural Citrus Trends
As global tastes continue to evolve, citrus flavors from one region are increasingly finding their way into products around the world. This cross-pollination of flavors is driving innovation in the food and beverage industry.
What are some examples of cross-cultural citrus trends? Yuzu, once primarily used in Japanese cuisine, is now appearing in products ranging from craft beers to desserts in Western markets. Similarly, the bitter orange flavors traditionally used in Mediterranean cuisine are finding new applications in craft cocktails and savory dishes around the world.
The Future of Citrus: From Grove to Global Market
As we look to the future, the citrus industry continues to evolve, balancing tradition with innovation. From local initiatives like Citrus Unlimited bringing fresh Florida fruit to Virginia, to global players like ADM developing cutting-edge citrus ingredients, the industry is adapting to meet changing consumer demands and market conditions.
Embracing Diversity
The future of citrus lies in embracing the diversity of citrus varieties and their applications. This includes preserving heritage varieties, exploring new hybrids, and finding innovative ways to utilize every part of the fruit.
How will the citrus industry continue to innovate? Ongoing research into citrus genetics may lead to the development of new varieties with enhanced flavor profiles, improved disease resistance, or unique nutritional properties. Additionally, advancements in processing technologies may unlock new ways to capture and preserve the essence of citrus for use in a wide range of products.
Sustainability and Transparency
As consumers become increasingly conscious of the environmental and social impacts of their food choices, the citrus industry will need to prioritize sustainability and transparency throughout the supply chain.
What steps will be crucial for the future sustainability of the citrus industry? Implementing water-saving technologies, reducing chemical inputs, and ensuring fair labor practices will be essential. Additionally, providing consumers with clear information about the origin and production methods of citrus products will become increasingly important in building trust and loyalty.
From the groves of Florida to the laboratories of global flavor companies, the world of citrus continues to offer a wealth of possibilities. Whether you’re enjoying a fresh orange from Citrus Unlimited in Virginia or sipping a beverage flavored with ADM’s citrus ingredients, you’re participating in a global industry that continues to evolve and innovate. As we move forward, the citrus industry will undoubtedly continue to surprise and delight consumers with new flavors, products, and experiences, all while working to ensure a sustainable and vibrant future for this beloved fruit.
Fresh Citrus Fruit from Florida Available at Burke Nursery & Garden Centre
This post was contributed by a community member. The views expressed here are the author’s own.
Fresh Picked Citrus Fruit Available on the first Tuesday of the month from December 2015 until March 2016 from 12:30 pm to 2:00 pm here at Burke Nursery & Garden Centre, 9401 Burke Rd, Burke, VA 22015.
Imagine walking through a Florida grove and picking your own fresh citrus fruit. While you may not live in Florida where the most succulent fruits are available off the tree, you can do the next best thing: Purchase a carton (or more) of in season citrus fruit from Citrus Unlimited. Their truck will be in the Burke Nursery parking lot here in Burke rom 12:30 pm to 2:00 pm between December 2015 and March 2016 loaded with citrus fruit for sale.
For more information about Citrus Unlimited, just go to their website www.citrusunlimited.com.
Find out what’s happening in Burke with free, real-time updates from Patch.
Dates and Times You’ll Find Citrus Unlimited at Burke Nursery & Garden Centre
December 1, 2015 from 12:30 pm to 2:00 pm
Find out what’s happening in Burke with free, real-time updates from Patch.
January 5, 2016 from 12:30 pm to 2:00 pm
February 2, 2016 from 12:30 pm to 2:00 pm
March 1, 2016 from 12:30 pm to 2:00 pm
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Fresh Citrus Fruit from Florida Available at Burke Nursery & Garden Centre
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Translating nature into flavor | Wild
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With expertise spanning the entire citrus value chain, ADM can help you achieve a flavor profile that consumers will prefer
We as ADM own unique citrus competences: with Florida Chemical Company and Erich Ziegler GmbH we are one of the most experienced suppliers in the citrus market. Due to our combined in-depth knowledge, many years of experience and an extensive global network we are a full-service citrus partner and are able to cover all of your demands related to the citrus market.
With our team of citrus specialists we master the market inside out. Our application experts work alongside you to bring consumer-preferred products to the shelves.
Understanding Citrus
We can ensure a reliable and stable supply due to our strategical sourcing on a global level with long-term supplier relationships. You can benefit from our deep understanding of the market characteristics and dynamics.
De-Construct to Re-Construct
The state-of-the-art citrus extraction and distillation techniques possessed in-house allow us to translate nature into flavor. We rely on selective concentration for different folding levels, gentle cold extraction processes and comprehensive separation and fractionation to create our broad citrus portfolio. This know-how is based on fundamental research over decades and profound analytical support.
Unlimited Citrus for Natural Taste
Our raw material and production process know-how result in a huge variety of citrus products with different varietals and origins.
Our versatile portfolio includes a full range of whole-fruit extracts, folded oils, add-back flavors, fractions and isolates. Depending on the market demands we can cover all required certification needs ranging from kosher, halal, organic and all the way up to REACH- or TTB-certified products.
Expressing Citrus
Our vast citrus ingredients portfolio offers our global flavor creation team unlimited formulation possibilities, allowing us to offer you natural true-to-fruit flavor profiles. Our regional creation teams ensure suitable adaption to local taste preferences. You can also benefit from our comprehensive delivery systems that are designed for all end-use applications, offering optimized solubility and stability.
Unfolding Opportunities
By adapting our flavors and systems to each applications’ technical demands, we are able to combine citrus with the desired base. We also offer full product development as well as application support, from first ideation to developing concepts for all regions.
As a full service provider we offer turnkey solutions for both the beverage and food industry, through compounds and fruit preparations.
Contact us for more information
Drynks Unlimited ‘Smashed Citrus’ Review
“Smashed Citrus” is 0% pale ale from Drynks Unlimited. Get tasting notes and info on stockists. calories, carbs and ingredients in this review.
Citrus fruit – especially its flavour and aroma – has long been connected with beer.
It’s always been one of the fruity flavours produced by many yeasts produce during fermentation, and some brewers have been adding ingredients like orange peel to their brews for years too.
More recently, drinkers have added citrus-based drinks to their beers to make simple concoctions like lemonade shandy and lager and lime.
And, in the last 20 years or so, there’s been an explosion in demand for new hop varieties that provide aromas of citrus fruits such as lemon, orange and grapefruit.
These hops include Citra (released 2008), Galaxy (released 2009) and Simcoe (released 2000).
The citrus theme is prominent in Drynks Unlimited’s “Smashed Citrus” beer. Based in Cheshire, Drynks has teamed up with Robinsons Brewery to produce 0% beer and cider by taking a full-strength drink, then removing the alcohol through distillation.
The company has invested more than £1 million in its kit, the idea being to take out all the alcohol without affecting the aroma and flavour.
Ingredients
The hops in Smashed Citrus are English, so unlikely to add a citrus aroma or flavour to the beer. That’s more likely to come via flavourings, yeasts or, possibly, the addition of citric acid.
The ingredients also vaguely list “alcohol-free beer” made with barley and wheat, and Quillaia extract, which is a natural additive often used as a foaming agent.
The ingredients and production methods mean Smashed Citrus is suitable for a vegan diet.
There’s added sugar too.
Calories, carbs and sugar
The sugar is probably added post-fermentation because there’s quite a lot in this beer – 4.9g per 100g, making up all of the carbs in this beer.
The calorie count per 100ml is 30.
Flavours, appearance and mouthfeel
Smashed Citrus pours amber with a slither of a head, that quickly reduces to a few islands of foam and bubbles.
A sweet and bitter lemon rind aroma hits your nostrils first, followed by a little pale malt and a teensy sprinkling of dried coriander seed.
Overall, it smells like a lemonade shandy to begin with. But the initial aromas are joined by a floral smell as it warms.
The body is creamy and soft with zero tackiness and a tickle of smooth carbonation.
Lemon features heavily in the flavour on tasting, starting off juicy and then turning pithier as some bitterness kicks in. This grows to a heavily bitter finish, which you soon get used to because it balances nicely with the sugar in this one.
There’s no acidity or sourness from the citric acid and very little maltiness, which like the aroma, makes this feel like more of a lemonade shandy than a beer.
Verdict
I found Smashed Citrus quite nostalgic, because it reminds me of a lemonade shandy.
It’s got a lovely mouthfeel and body, and passable flavours too. A bit unusual maybe, but not a bad option to have in the fridge if you like your shandies.
Key info – Drynks Unlimited Smashed Citrus
- Name: Smashed Citrus
- Brewery: Drynks Unlimited
- Style: pale ale
- Alcohol content: 0%
- Calories: 99 (per 330ml)
- Carbohydrates: 16.1 (per 330ml)
- Sugar: 16.1g (per 330ml)
- Ingredients: barley, wheat, water, sugar, natural flavourings, citric acid, quillaia extract, hops
- Country: UK
- Dispense: bottle (330ml)
- Stockists (UK): Light Drinks* (use the code STEADY at checkout to get 5% off your Light Drinks order), Wise Bartender*, Drynks Unlimited
“Smashed Citrus” (0%) by Drynks Unlimited
Pros
- Nice aroma
- Suitable for vegans
Recipe of the week: Citrus-Soy Glazed Black Cod
Let’s begin by gathering our ingredients for Citrus-Soy Glazed Black Cod:
Ingredients:
black cod fillet
Coarse salt & black pepper
2 tbsp brown sugar
3 tbsp lime juice
2 tbsp rice vinegar
1 tbsp soy sauce
Sliced mint leaves, for garnish
Sliced scallions, for garnish
Add 2 Tbsp brown sugar, 3 Tbsp lime juice, 2 Tbsp rice vinegar, 1 Tbsp soy sauce, and pinch of salt to a small saucepan and bring to a boil over medium heat.
Simmer until thick and syrupy, nearly 10 minutes.
Preheat oven to 425º. Foil a cookie sheet and spray with cooking spray. Season fish with salt and pepper and place in prepared dish. Spoon about 1 teaspoon of glaze evenly over each cod fillet; save remaining glaze.
Transfer baking dish to oven and bake about 12 minutes – fish will begin to flake.
Garnish with mint and scallions; serve with reserved glaze. Enjoy!
Thanks for reading. If you’d like to receive our monthly email, sign up for our e-newsletter. For your convenience, here is a printable version of Citrus-Soy Glazed Black Cod.
If you try the recipe, please leave your comments below. We’d love to hear how it turns out. If you’d like to submit a recipe to be considered for recipe of the week, please send your recipe to [email protected].
by Martha Stewart
Enjoy this simple, sweet citrus glaze that doesn’t overpower the delicious flavor of black cod!
Ingredients:
- black cod fillet
- Coarse salt & black pepper
- 2 tbsp brown sugar
- 3 tbsp lime juice
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- Sliced mint leaves, for garnish
- Sliced scallions, for garnish
Instructions:
Add 2 Tbsp brown sugar, 3 Tbsp lime juice, 2 Tbsp rice vinegar, 1 Tbsp soy sauce, and pinch of salt to a small saucepan and bring to a boil over medium heat.
Simmer until thick and syrupy, nearly 10 minutes. Preheat oven to 425º. Foil a cookie sheet and spray with cooking spray. Season fish with salt and pepper and place in prepared dish. Spoon about 1 teaspoon of glaze evenly over each cod fillet; save remaining glaze. Transfer baking dish to oven and bake about 12 minutes – fish will begin to flake. Garnish with mint and scallions; serve with reserved glaze. Enjoy!
Pricing | Citrus3.com
Pricing | Citrus3.com
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School of Diabetes – Fruits and Vegetables for Diabetes Mellitus: Do’s and Don’ts
What Fruits and Vegetables Can You Eat with Diabetes?
Everyone knows that eating fruits and vegetables is good for your health. They contain important vitamins, minerals and fiber, and reduce the risk of developing malignant neoplasms, heart disease, strokes, and obesity. Is this recommendation equally true for everyone? Are these guidelines helpful for people with type 1 and 2 diabetes?
What effect can fruits and vegetables have on disease?
Most fruits and vegetables have a low to moderate glycemic index, so they do not dramatically increase blood glucose levels compared to other carbohydrate-rich foods such as white or whole grain bread and sweets.
Vegetables for diabetes have an important function because they provide the body with the necessary vitamins and minerals, and the fiber they contain slows down the absorption of glucose.
Vitamins A, D, E, K dissolve in fats, so it is worth adding olive oil, nuts or seeds to greens 1 .
Research has shown that certain types of fruit are beneficial in the primary prevention of many chronic diseases, including type 2 diabetes.Consuming three servings of blueberries, apples or grapes per week significantly reduced the risk of developing type 2 diabetes 2 .
What fruits can be used for different types of diabetes?
Increasing fruit intake is recommended for the primary prevention of many chronic diseases, including type 2 diabetes 3 . With diabetes, it is recommended to eat any fruit, but with some restrictions.
Fruits differ from each other in terms of the glycemic index (GI):
- high GI (60-70) have melon, bananas, grapes, raisins;
- medium (47-59) – prunes, blueberries, grapefruit;
- low GI (34-46) in apples, pears, oranges, peaches, plums, apricots, strawberries.
The most useful are gooseberries, pineapples, watermelons, avocados, lingonberries, peaches, lemons, black berries (especially blueberries), cherries, grapefruits, pears, apples, blackberries, raspberries, tangerines, melons, apricots, papaya, oranges, currants (white and red), strawberries, strawberries, cherries, cranberries.
Some of the recommended fruits can vary greatly in composition depending on the variety and growing conditions. Therefore, it is worth checking after each meal if the fruit has affected the increase in blood sugar levels.To do this, every person living with diabetes must keep a diary and scrupulously write down all the foods and meals of their diet in it 3 .
Fruit not recommended
The dietary guidelines do not include a ban on fruit consumption, even if their glycemic index is relatively high 4 . For people with type 1 diabetes mellitus, it is necessary to be able to recalculate the carbohydrate load of fruits in bread units to compensate for their intake with an increase in the dose of insulin.
People with type 2 diabetes should avoid eating large amounts (more than 400 g per day) of fruits with a high glycemic index (bananas, melons, very ripe pears and plums), as well as candied fruits and candied fruits, which contain a lot of sugar and have a high calorie content. It is also not recommended to consume a lot of jams, preserves, sweetened syrups, canned fruits in sweet marinades, marmalades, marmalade and fruit juices, especially with added sugar 1, 4 .
What vegetables are allowed for diabetes?
Many dietary recommendations for people with type 1 and type 2 diabetes advise increasing the proportion of vegetables in the diet indefinitely, such as avocados, Brussels sprouts, cauliflower, zucchini, broccoli, zucchini, onions, chicory, green beans, mushrooms, sauerkraut, cucumbers , olives, celery, eggplant, herbs (spinach, dill, parsley, cilantro, green onions), pepper, radish 1 .
It is better to steam vegetables, simmer, bake in parchment or foil, grill without adding oil. It is better if the finished dish is slightly undercooked than overcooked. Al dente vegetables create a longer feeling of fullness, and carbohydrates from them are absorbed more slowly.
List of vegetables to limit
People with diabetes cannot afford to have starchy vegetables dominate their vegetable diets.You should limit:
- potatoes;
- boiled beets.
90,027 corn;
90,027 peas;
How to choose a healthy juice for diabetes?
Recent research has shown that consumption of fruit juice is associated with an increased risk of type 2 diabetes. Replacing three servings of fruit juice per week with the same amount of fruit reduced the risk of diabetes by 7% 3 .
Remember, eating whole fruit is better than drinking sugar-free juice! Juice causes a faster increase in blood glucose, and 1 liter of juice contains about 500 Kcal.
When choosing juices, you need to look at unsweetened vegetables: tomato, a mixture of spinach, celery, beets, cabbage and cucumber, freshly squeezed citrus juices without adding syrups. The table of glycemic indices for each species can serve as a guideline.
It is not always possible to find suitable juices on sale.Instead, consider purchasing a juicer to create customized juices.
Is it possible to eat dried fruits with diabetes mellitus?
Dried fruits contain minerals, vitamins and antioxidants, as well as healthy fiber. The polyphenolic antioxidants present in them improve blood flow, help support the digestive system, reduce oxidative stress, and reduce the risk of many diseases.They are low in fat, sodium or cholesterol and can serve as natural substitutes for refined sugar. However, during the cooking process, some dry fruits are coated with sugar and syrup before drying to make them sweeter.
Different dry fruits have different glycemic index. Low GI dry fruits are the best choice as they have almost negligible effect on blood sugar and are relatively healthy.
High and medium GI have dates (different varieties from 60 to 140), raisins (59), figs (61), banana (65), mango (55-60), pineapple (50).Low-glycemic fruits – prunes (40), dried apples (35), apricots (dried apricots) 35, dried dogwood (20), melon (35).
90,000 Diet for allergic skin diseases
June 25, 2013
The term “allergy” to characterize the increased sensitivity of the body to the effects of various environmental agents was proposed in 1906 by the Austrian pediatrician Clemens Pirke, who composed the word “allergy” from two Greek roots: “allos” – another and “ergon” – action.That is, an allergy is an inadequate reaction of a particular organism to any external influence.
In the case of an allergic skin disease, when it can be assumed that one of the etiological (causal) factors of the disease is a food product, a diet is prescribed simultaneously with drug treatment.
If the specific food product that caused the disease is known, then the diet consists of excluding this product from the diet. But this is rare, more often the specific product is unknown – then a diet is prescribed that excludes from food all foods that can cause allergies.
Food products, according to the degree of potential allergenic activity, can be divided into three groups:
High
Eggs, alcohol, chicken meat, cow’s milk, chocolate, fish, crustaceans, citrus fruits, strawberries, raspberries, strawberries, currants, grapes, pineapples, melon, persimmons, pomegranates, coffee, cocoa, nuts, honey, mushrooms, mustard, tomatoes, celery, wheat, rye.
Medium
Pork, turkey, potatoes, peas, peaches, apricots, red currants, watermelons, bananas, green peppers, corn, buckwheat, cranberries, rice.
Weak
Lamb (low-fat varieties), zucchini, squash, turnips, pumpkin (light colors), green and yellow apples, gooseberries, plums, green cucumbers
Most often, a nonspecific hypoallergenic diet is prescribed according to A.
D. Ado:
1. It is recommended to exclude from the diet:
- Alcoholic beverages
- Citrus fruits (oranges, tangerines, lemons, grapefruits, etc.)
- Eggs, mayonnaise
- Nuts (peanuts, hazelnuts, almonds, etc.)etc.)
- Fish and fish products (fresh, salted, canned; caviar, etc.)
- Poultry (chicken, duck, turkey, etc.), as well as poultry products
- Chocolate and chocolate products, sweets.
- Coffee, cocoa
- Smoked products
- Vinegar, mustard, mayonnaise and other spices
- Horseradish, radish, radish
- Tomatoes, eggplants
- Fresh milk
- Strawberries, strawberries, melon, pineapple, watermelon
- Butter dough
- Honey
- Mushrooms
2.You can eat:
- Boiled beef
- Soups, cereal, vegetable (in secondary vegetable broth, vegetarian)
- Boiled potatoes.
- Butter, olive, sunflower
- Porridge: buckwheat, oatmeal, rice
- One-day lactic acid products (cottage cheese, kefir, yogurt)
- Fresh cucumbers, parsley, dill
- Baked apples
- Apple compotes
- White uncooked bread
- Sugar
- Tea
A strict diet must be followed, as a rule, until the manifestations of the disease persist (if the disease is not chronic), then, under the supervision of a doctor, the diet gradually expands.
Citrus-free cocktail list? Why not!
At New York’s The Eddy, the menu changes every quarter, but the 2016-2017 winter season was especially full of surprises: Chef Bartender Luis Hernandez created a cocktail menu without the use of citrus fruits (just in time before his departure from the post mid-January). Fernandez broke stereotypes by relying on ascorbic and other acids, vinegars, pickles and shrubs, as well as unorthodox ingredients such as, – WARNING! – termites to add pungent, sour and other vibrant notes!
Vasily Zakharov translated Luis Fernandez’s interview to Liquor.com specifically for CustomBar.
– Why do you create citrus-free drinks? 
$inlineContent.$SITE_PAGES.$x85sz_DESKTOP.$inlineContent.$comp-iui4ri2o.$inlineContent.0.$child.$0.$inlineContent.$1.$5.$0.$richTextContainer.3.2″/> – There are many variations of Margarita or Daiquiri all over the world. It’s a classic, it’s everywhere. This is a saving island for many people. And I wanted to get away from it. You can’t recreate any old cocktail without lemon or lime. And having a limitation forces you to explore and try new things. Otherwise you wouldn’t, would you?
– How did you create your menu?
– All drinks are first created on paper.It helps to map out the tastes in your head. And once you understand how flavors work in each case, you can start manipulating them – adding acid or sugar, making your drink drier or spicy.
– Let’s go through your menu.
– Consider the Summer’s Last Stand cocktail: Reyka vodka, fermented rose petals syrup, white tea whey, lactic acid solution. I started with the idea of “closing the previous season”, so the first cocktail on my new card is summer.And I wanted to make a cocktail using roses. Many pickle flowers, so I thought I could “ferment” the rose and get something interesting. Agree – it adds curiosity.
I took lactic acid to get something close to lemon – this is how it happened to create a “citrus flavor”, although it is not. Because if you have acid in the taste of your cocktail, your brain will perceive it as citric, although it tastes and smells completely different.
– The cocktail also contains whey …
– Yes, the taste of the drink was not distinct enough and the texture was not expressive. Yes, we added a little “lemon flavor” by using lactic acid, but that was not enough – the cocktail did not have a “body” that citrus can give, and I wanted to do something more “heavy”. Whey, of course, doesn’t contain as much acid as lemon, but it’s still there. So instead of using one acidic ingredient, we got what we wanted by using two, albeit slightly weaker, ingredients.
The 1st of the Month – Monkey Shoulder whiskey, Ancho Reyes liqueur, pineapple, fermented coffee, tonka, cream and nougat – was the second we worked on. I always knew that coffee contains a lot of acid, but I didn’t know how to get it out of there. We took a pineapple peel and tossed it into the cold brew coffee. The yeast on the pineapple bark begins to ferment, and then the process moves on to coffee. So we created some acid and that was enough.
– Talk about Termites?
– Yes, of course, termites are fun.Jungle Love cocktail consists of Montelobos mescal, Cocchi Dopo Teatro vermouth, Sfumato Rabarbaro amaro, lemon oil and termites.
The very idea came to me while watching Chef’s Table. The Pujol restaurant has a dish prepared by Enrique Olvera.He told how he was in Oaxaca and saw someone cooking food with termites. After tasting them, he realized that termites have a cool spice and acidity. It’s like a little lemon blast.
I then immediately realized that this would be my thing. And I told myself that I must find these termites. We found the website thailandunique.com, where we ordered everything. And these termites really give some coolness to the drink. This is how we created a cocktail that has a balanced taste of bitterness and smokiness, and “refreshes” it with termite rim.
– What have you learned from all these “non-citrus” stories?
– My vision of cocktails has completely changed. You know, in order to learn or understand something new, we need to question and rethink everything we know. It stuck firmly in me. A radical change in classic cocktails and a departure from them is liberating. I feel like I’ve found my own style and I can go in any direction.
– Would you advise others to use your citrus-free approach?
– There has been a lot of talk in our industry lately about being less wasteful.Think about it – now we only need 30 seconds to achieve a sour taste without squeezing the lemon. Yes, it is not the same, but it can be used in the same way. I would not advise anyone to completely ditch all citrus fruits. But exploring and looking for new things is a great idea.
Source and photos: Liquor.com, translation: Vasily Zakharov. Especially for CustomBar.
90,000 On the Russian-Abkhaz border – the peak of the “tangerine season” – Customs News of the South from 15.12.2020 9001 South News
About 25 thousand tons of citrus fruits were imported to Russia from Abkhazia.
The middle of December is traditionally the peak period for the import of citrus fruits from the Republic of Abkhazia to Russia.This year, due to the record harvest, there is a sharp increase in the flow of goods. So, to date, 24 thousand 800 tons of fruits have been imported from Abkhazia, which already exceeds the indicators of the entire agricultural season of last year (October-February) by more than 2 times (in 2019, 12 thousand tons of citrus fruits were imported).
Up to 700 trucks from the Republic of Abkhazia pass customs control per day. The load at the customs post of the Adler checkpoint has been exceeded several times. The checkpoint operates around the clock, in an enhanced mode.All 24 lanes operate at the entrance and exit. In order to increase the throughput of the checkpoint in connection with the growing traffic flow, reverse traffic is used for the passage of freight vehicles.
Entrepreneurs bring citrus fruits both to the central and other regions of Russia. In addition to commercial lots, tangerines are also imported in small lots for personal purposes. Recall that the restriction on the import of goods into the EAEU countries by individuals for personal use by land and water transport is an amount equivalent to 500 euros and (or) a weight of 25 kg (in case of exceeding the established values, you will need to pay a duty of 30% of the value of the goods, but not less than 4 euros per kilogram of weight in terms of exceeding the value and / or weight norms).When importing citrus fruits up to 25 kg, a phytosanitary certificate is required. Citrus fruits, like other fresh or dried fruits, are included in the list of regulated products subject to phytosanitary quarantine control. When importing citrus fruits up to 5 kg, no documents are required.
Some unscrupulous citizens are trying to transport agricultural products in violation of customs legislation. Basically, attempts to import citrus fruits in excess of the norm, without documents, are suppressed, and they also try to hide cigarettes or alcohol in tangerines.Since the beginning of the “tangerine season”, customs officers have initiated almost 200 cases of administrative offenses, and have prevented the illegal import of more than 5,000 kg of citrus fruits.
In total, a record import of up to 50 thousand tons of citrus fruits from Abkhazia is expected this year, which will become a traditional decoration of any festive table for the New Year.
90,000 Tours in Karelia, North-West of Russia from St. Petersburg and Petrozavodsk
No. 1 according to the number of transported tourists
from St. Petersburg to Karelia
according to the data of LLC “Kolmas Karelia” for 2017 and 2018.
No. 1 according to the number of transported tourists
from St. Petersburg to Karelia
according to the data of LLC “Kolmas Karelia” for 2017 and 2018.
2nd place – International Ethnic Festival “Land of Kalevala” 2019. Competition “Etnotour”
“Best route”
2nd place – International Ethnic Festival “Land of Kalevala” 2019. Competition “Etnotour”
“Best route”
3rd place – National award in the field of event tourism “Russian Event Awards” 2019
“Best travel event idea”
3rd place – National award in the field of event tourism “Russian Event Awards” 2019
“Best Travel Event Idea”
Certificate of the Ministry of Culture of the Republic of Karelia
for the right to use the emblem of the 100th anniversary of the formation of the Republic of Karelia
Certificate of the Ministry of Culture of the Republic of Karelia for the right to use the emblem of the 100th anniversary of the formation of the Republic of Karelia
Grand Prix
finals of the All-Russian tourist prize
Route of the Year 2018
“BEST TOUR EVENT”
GRAND PRIX
finals of the All-Russian tourist prize
Route of the Year 2018
“Best Event Tour”
1st place
finals of the All-Russian tourist award “Route of the Year” 2019
“BEST CULTURAL AND RECOGNITION ROUTE”
1st place – the final of the All-Russian tourist award “Route of the Year” 2019
“BEST CULTURAL AND RECOGNITION ROUTE”
XVII Annual republican competition “Leaders of the Karelian tourist business” 2018
Diploma “The best new route and excursion”
XVII Annual republican competition “Leaders of the Karelian tourist business” 2018
Diploma “The best new route and excursion”
XVIII Annual republican competition “Leaders of the Karelian tourist business” 2019
Diploma of laureate “The best advertising and information project: for active promotion of the tourist potential of the region”
XVIII Annual republican competition “Leaders of the Karelian tourist business” 2019
Diploma of laureate “The best advertising and information project: for active promotion of the tourist potential of the region”
90,000 Rosselkhoznadzor banned Chinese tangerines – Delovaya Seti media
Rosselkhoznadzor blocks the road to the import of citrus crops from China.The ban will come on January 6, 2020 and will be temporary, the department said.
“Russian specialists systematically identify dangerous quarantine objects in exported products. In this regard, the Rosselkhoznadzor, until the Chinese side takes effective corrective measures, is forced to introduce temporary restrictions on the supply of citrus crops to Russia from China from January 6, 2020, ”the Rosselkhoznadzor said in a statement.
It is noted that the Rosselkhoznadzor refused to sign a protocol governing the conditions for the supply of plant products from China to Russia, since the document contains fairly general wording and in this form cannot be a guarantee of meeting the requirements of Russia and the EAEU.
It is not the first time that Rosselkhoznadzor has been fighting against products from China. In the summer of 2019, the department banned the import of pome and stone fruit crops.
China is one of the largest suppliers of herbal products to Russia. The import exceeds 900 thousand tons per year. Including more than 180 thousand tons are citrus fruits, more than 190 thousand tons – apples, pears, plums, nectarines, apricots, peaches. The Rosselkhoznadzor clarified that the stone fruit crops include plums, nectarines, apricots, peaches, cherry plums, cherries, cherries, and pome crops – apples, pears, quince.In addition, China supplies to the Russian Federation more than 80 thousand tons of tomatoes per year, about 53 thousand tons of ware potatoes, as well as 100 thousand tons of onions and garlic.
At the same time, since the 90s, the admission of products from China has been carried out according to a simplified procedure – deliveries from any province are allowed, without restrictions on places and areas of production. “Unfortunately, the phytosanitary situation in China has changed significantly, the presence of quarantine organisms indicates the need to revise it,” the Rosselkhoznadzor reported earlier.
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