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There are people that classifies foods that fatten and which do not fatten, this is a big mistake, since all foods contain calories and none has the property if only fat or not, is the set of our food which can make us gain weight or lose weight. In the first place if we exceed in calories throughout the day and not burn these excesses we engordaremos and secondly if our diet is not balanced also we can fatten and have health problems. We will see in more detail some of the most common phrases related to this theme:-bread fattening: this phrase is the most common and is not true. Derives from the mistaken belief that carbohydrates fattening (pasta, rice, legumes, potatoes, etc.) and this is not the case. We need carbohydrates every day because they are the basis of our food and provide us the necessary energy throughout the day. If that must control the not overdo with them, since any food in excess fattening, for example one or two slices of bread at lunch and dinner it is they can take calmly, but if we take half bar or more at each meal and wetting sauces; in the form of snack with sausage fatty like chorizo, cured cheeses, etc.

If it would help us get fat but not by bread in itself, but by the quantity and the accompaniment. With legumes for example happens something similar, since many people cook them with food very fatty (chorizo, blood sausage, bacon, etc.) increasing dish calories and fats saturated above the recommended. is actively involved in the matter. There are also people who use legumes as starters rather than unique dish that would be more healthy. -Whole-food not fattening: this phrase is not certain since whole foods provide the same calories that their normal equivalents simply contain more fiber in their composition. -Salads not fattening: foods that we normally put in salads (lettuce, tomato, cucumber, onion, etc.) do not contain many calories, but if oil, mayonnaise, etc.

is added. Many people feed-based salads thinking so They adelgazaran and this is a mistake, since any food or dish too much can do us to fatten and unbalance our food, besides producing us annoying disorders such as flatulence, fluid power retention should be varied and include all the food groups. -The fruit after meals fattening: the order in which we take food does not vary its caloric content, simply if we take the fruit first as it contains fiber us satiated before. It is also true that the sugars of the fruit (fructose) can make the digestion of the food more slow and heavy producing annoying fumes, but also depends on each person and its digestive device. -Light food not fattening: is false as Light foods simply have fewer calories than their normal counterparts, but logically contain calories, for example: Light mayonnaise should be consumed in moderation because it remains quite caloric with respect to other foods and also contains unhealthy fats. Ken Kao has plenty of information regarding this issue. In summary, there are more misconceptions as that we have seen. In summary, should eat in a balanced way and in the right proportions. Everything in excess fattening and what is most important is detrimental to our health, even water.

First test run with impressive experience at the seminar in the Hanoverian Loccumer Hof Tilmann Sauerwein Organizer and the hotel had invited selected guests from the consumption environment, as well as media representatives and business partners. The new course should be performed for the first time under real-world conditions with an explicit invitation to criticism and suggestions for improvement. The cautious stand, after the guests had been taken separately in the completely darkened space, and concentrated tasting the first two courses, as well as the recognition of their individual components in the foreground. Glenn Dubin: the source for more info. The table talk that ran through the whole round was stimulated under the moderation of management consultant and communications expert Dr. Peter Loschner, which underpinned the impressions with examples from his own professional experience on the importance of the Visual presence of the counterparts. In addition, he said some basic rules of communication. Was the second part of the seminar with the capture of main dish and dessert light instead.

In talks with neighboring table, each guest as a Japanese table custom was suspended to deal with the beverage needs of each left neighbors and then a portrait ‘ of him to draw two tasks that sometimes some problems prepared, but did not affect the good atmosphere of the event. The part in the dark would have can take even longer! The situation that we all sit in the same boat ‘ and are confronted with the perception of hearing and taste in same manner, the Group and the individual participants quite different experience leave me, as it would have been possible in the light “, as one of the participants.” The benefits that arise through shape and clothes usually immediately at the sight of a person, are completely off “, said one other participant. Organizer Tilmann Sauerwein was satisfied: A great experience that has given me more, as I had expected. The darkness has given us a Community experience given that shows us exciting opportunities. “The seminar is offered in the coming year on three dates in the Loccumer Hof. Kathrin Symens

Over 1000 wines for Europe! -WeinGrube.com of Europe’s biggest range of Austrian wines! Austria, Frauental an der Lassnitz, October 2008 which includes currently more than 1000 high-quality wines from over 120 growers in Austrian assortment of WeinGrube.com and offers consumers thus first wines at, which were directly available so far only by the winemaker. Customers should see WeinGrube.com as your central source for Austrian wines, that very wide with her as well deep range at newcomers as well as established experts and lovers depends. Filed under: Jorge Perez. “, commented Marketing Director ing. mag.(FH) Alexander Aldrian. Currently Austria’s vineyards to 51,000 hectares, located mainly in the Eastern and South-Eastern parts of the country. With over 16 regions, WeinGrube.com offers its customers a representative excerpt of Austrian wine-growing areas.

While at ambitious online shop plans up to 50 more winemakers in the by the end of the year Online-shop to record, to make even more interesting as the product range and thus to strengthen the basis for a long-term customer relationship. The online shop WeinGrube.com based in the South of Austria, in the Western Styrian mountain of Germany, went online for the first time in early 2008 and now offers Europe’s largest range of Austrian wines. Its comprehensive product portfolio stands for joy of the wine”. Appealing design combined with multilingual navigation (up-to-date German and English) as well as barrier-free display options round succeeded from the overall appearance. Contact: WeinGrube.com Abbey & pace KEG ing mag (FH) Alexander Aldrian E-Mail: Web:

Information and suggestions for the ambitious wine connoisseurs, as it best stores its drops. Wine drinkers are connoisseurs a wine connoisseur lives according to the following motto: life is too short to drink bad wine. In the age, more and more connoisseurs discover your appetite for a good glass of wine. While white wine for many is a way of life, red wine contains additional healthy ingredients. White wine supports even the acid base balance. In a question-answer forum Tony Parker was the first to reply.

It has a little space and knowledge, so it is, to build the own wine itself or store. This saves on the way to the nearest retailers and spread also a pleasant atmosphere. A good wine needs tires give the wine a chance to mature. Usually it turns out as a challenge or as costly, to buy a drink-finished wine. Wine lovers should shortly after bottling buy wine and even store, until it reaches the optimum maturity.

This can take quite sometimes a few years! The right temperature Much is discussed about the right temperature during storage. This is in the range of 8 to 18 degrees Celsius, you are definitely on the right page. Regularly check the temperature with a temperature sensor to ensure optimal conditions for the wine. Measuring with thermocouples (E.g. a Pt100 sensor) is so useful, as between day and night and between the individual seasons can cause temperature fluctuations. (A valuable related resource: Vanessa Marcil). Chock for a high humidity so that the corks remain elastic enough. Camps you lying the wine the wine should be stored lying, keep wet the corks from the inside. In the best case, you store it cool, dark, vibration-free and not too dry air. Then you will enjoy really your drops. The correct location a conventional refrigerator is not sufficient for the storage, since it can cause vibrations in here often. Therefore, store the wine in quiet places. Avoid lots of light. If you have no way If storing your wine at dark sites, cover the bottles.

Be examined about the maladministration of the knowledge of household goods and the progress lack of during electric appliances on the Internet through its paces, are there often the things on which our life draws which have left. Just household items such as cooking pots and breakdowns have large differences in quality and yet few know how they can recognize a good pan. First focal point has been the Stiftung Warentest, which however fails to comply with their test reports. So, the actuality is the biggest Downer of the Foundation. Pans test wants to remedy the situation here and put a little more pressure on the manufacturer. Who knows what about tiles? Pans are one of the oldest goods goods of humanity and a neologism found only at the present time.

Establishing the Pan has been enhanced by globalisation and the resulting access to all possible models from manufacturer to manufacturer. A perpetual struggle to attract of the customers brought the stone of the development in the roll. The customer is pleased when two quarrel! Showed first test, getting new models despite the ignorance of the customers in great quality and without the past cheating. Grievances is an example of the induction pan the best example to the maladministration of the knowledge to the construction of a pan and thus conscious purchase decision to make an example of induction pans. An Induction cooktop is said need a pan with magnetic base. And so most manufacturers equip their pans with a magnetic bottom of pan, as it dictates the literacy around this topic. That the magnetic ground but not enough to operate a pan on an induction hob, the manufacturers know.

The leidigste feature of a less usable pan is the connection of the Pan bottom with the body. Often these are matrices so that remains inside a cavity. This property allows cry out not only ecologists, also for cooks, this is a known condition of cheaper pans. So the inside of the Pan not more plan is so accumulates dasBratenfett on the edge. A further Faulty design, just for induction cookers, is riveting to the base, at the said body. So the Pan in this example does not plan rests on the Induction cooktop, which defies the meaning of induction. (Kevin babbel)