Word: sugars
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...steps in the basic process of turning milk into cheese. All cheeses go through some combination of those steps, but any tiny variation in any one of them will create a different texture and flavor. The first step in cheese making is called acidification - the process of converting the sugar in milk into acid. You do that by putting starter bacteria in your milk. There are hundreds of different bacteria that work at different speeds to produce different cheeses. You could have 500 or 1,000 variations on just that one step. There's something very exciting and mysterious about...
...foodstuff factory directors. I had seen enough fully scripted ?ctional performances by the Koreans by now, that I was sure we could pull off our own. Antoine would drill the Koreans with a series of questions about numbers - wages for semi-skilled workers, availability of cocoa, milk and sugar. I would present our marketing proposal. Traditional advertising mediums such as billboards, magazine, and television advertisements are forbidden in Korea, so I had an alternative plan to create a nation of chocolate lovers. (See pictures of the New York Philharmonic's historic concert in Pyongyang...
...suggests that visceral fat cells are active, unlike the fat cells found elsewhere in the body just under the skin, known as subcutaneous fat. Those fat cells are essentially just storage sinks for calories. But visceral fat cells actively secrete hormones and other agents that affect the metabolism of sugar and the way the body burns calories. In people, visceral fat has been linked to metabolic changes, such as higher blood pressure and blood-sugar levels, that increase risk for diabetes and heart disease...
...education. Yet now, as recession clouds hang ever lower and state budgets tighten, schools and districts are increasingly asking adults to help pay for essentials. Parents are under pressure to bring in big bucks for supplies, technology and even, in some cases, staff salaries. That's a lot of sugar cookies...
...ancient times this body of water was open to the sea, but it became cut off, trapping millions of jellyfish. Left in these protected waters, which are replenished through fissures in the limestone, the cnidaria evolved to primarily dine on the sugar produced by algae living in their cells. Free of predators (besides anemones on the lake shore), their stings have become too weak to be felt. Knowing this may be small comfort as you ease into the lake, but once beyond the point of no return you will find yourself in a silent world taking in sights that would...