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wastelesspantry · 1 month

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The Rich History And Flavor Profile Of Tamari Sauce

Tamari sauce, with its deep umami flavor and rich history, holds a special place in the culinary world. Originating from Japan, tamari has evolved from a humble soy sauce variant to a versatile condiment celebrated for its unique taste and cultural significance. In this article, we explore the fascinating history and complex flavor profile of tamari sauce, shedding light on its origins, production methods, and culinary uses.

Origins And Evolution

Tamari sauce traces its roots back to the Kansai region of Japan, where it originated as a byproduct of miso production in the seventh century. Miso, a fermented soybean paste, was traditionally made by fermenting soybeans with salt and koji mold. During the miso-making process, a salty liquid known as tamari (literally meaning "accumulated liquid") would naturally seep out of the soybean mash and collect at the bottom of the fermentation vessels.

Over time, tamari evolved into a distinct condiment, cherished for its rich, savory flavor and versatility in Japanese cuisine. Unlike regular soy sauce, which often contains a combination of soybeans and wheat, tamari is traditionally made with soybeans alone, making it a gluten-free alternative prized by those with dietary restrictions.

Production Process

The production of traditional tamari sauce is a labor-intensive and time-honored process steeped in tradition and craftsmanship. To make tamari, whole soybeans are soaked, cooked, and inoculated with koji mold (Aspergillus oryzae), which initiates fermentation. The fermented soybeans are then mixed with salt and water and left to mature in wooden barrels or vats for several months to several years.

During the fermentation process, enzymes produced by the koji mold break down the proteins and carbohydrates in the soybeans, releasing amino acids and developing the characteristic umami flavor of tamari. The resulting liquid is then pressed to extract the flavorful sauce, which undergoes further aging to deepen its complexity and richness.

Flavor Profile

The flavor profile of tamari sauce is defined by its intense umami taste, characterized by a deep, savory richness and a complex blend of sweet, salty, and earthy notes. Unlike regular soy sauce, which can be quite salty and sharp, tamari boasts a smoother, mellower flavor profile with a lingering depth and complexity that adds depth and dimension to dishes.

Tamari's umami-rich taste makes it a versatile ingredient in both Japanese and international cuisines. It serves as a flavorful seasoning for sushi, sashimi, and noodle dishes, enhances the umami depth of soups, stews, and marinades, and adds a savory kick to stir-fries, dressings, and dipping sauces.

Cultural Significance

Beyond its culinary uses, tamari sauce holds cultural significance in Japanese cuisine and traditions. It is revered for its purity, craftsmanship, and connection to artisanal production methods passed down through generations. Tamari-making is often regarded as an art form requiring patience, skill, and an intimate understanding of fermentation and flavor development.

In Japanese culture, tamari sauce is associated with hospitality, friendliness, and the sharing of meals with loved ones. It embodies the concept of "umami," the fifth taste sensation that evokes a deep sense of satisfaction and pleasure. Tamari's presence at the dining table signifies the warmth of home-cooked meals and the joys of communal dining, fostering a sense of connection and belonging.

Conclusion

In conclusion, tamari sauce is more than just a condiment; it is a culinary treasure with a rich history and a complex flavor profile that adds depth and dimension to dishes. From its humble beginnings as a byproduct of miso production to its status as a sought-after ingredient in global cuisines, tamari embodies the essence of Japanese culinary tradition and craftsmanship.

Whether used as a dipping sauce, a marinade, or a seasoning, tamari sauce delights the senses with its umami-rich taste. It enhances the flavors of dishes with its depth and complexity. As we celebrate the rich history and flavor profile of tamari sauce, let us savor its unique taste and honor the artisans and traditions that have preserved this culinary gem for centuries.

#tamari sauce #bulk food store #wasteless pantry mundaring #bulk food online australia #bulk food stores #buy bulk food online australia #bulk food store perth #sale #Online #australia

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kombuchee · 8 months

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The Power of the SCOBY Mat: Elevating Your Kombucha Brewing Game

With its tangy and effervescent flavor, Kombucha has become a beloved beverage for many seeking a refreshing and healthful drink. But did you know that behind every great batch of kombucha lies a remarkable secret weapon? Enter the SCOBY Mat, also known as the pellicle. In this blog post, we'll delve into the beautiful world of SCOBY Mats and explore why they are an essential component of successful kombucha brewing.

Understanding the SCOBY Mat

First things first, what exactly is a SCOBY Mat? SCOBY stands for Symbiotic Culture of Bacteria and Yeast, and the mat is the living structure that forms on the surface of your kombucha brew during fermentation. While some might dismiss it as a mere byproduct of the fermentation process, it is much more than that. The SCOBY Mat is a vital part of the kombucha ecosystem.

1. The SCOBY Mat Contains Liquid SCOBY

You may hear people state that using the SCOBY Mat in your brew is unnecessary because a new pellicle will form with each new batch. While this is true, the benefits of placing your new SCOBY Mat in each new batch of kombucha that you brew are widely overlooked.

One of the most fascinating aspects of the SCOBY Mat is that it's not just a rubbery, floating disk – it's a living organism in its own right. It's essentially a dense network of cellulose fibers created by the bacteria in the fermentation process. Within this structure, you'll find a wealth of liquid SCOBY.

The liquid SCOBY is a concentrated mix of the bacteria and yeast strains responsible for fermenting your kombucha. These microorganisms work in harmony, transforming sweet tea into a fizzy, tangy, and probiotic-rich beverage. When you use a SCOBY Mat in your brewing process, you're introducing this powerhouse of probiotics into your new batch, giving it a head start on fermentation.

2. Promotes a Healthy and Consistent Fermentation

The SCOBY Mat doesn't just add a boost of beneficial microorganisms; it also acts as a safeguard against unwanted contaminants. Its physical presence on top of your brewing vessel creates a barrier that helps prevent harmful bacteria and molds from infiltrating your kombucha.

Consistency is key when it comes to brewing kombucha, and the SCOBY Mat plays a significant role in maintaining that consistency. With each batch, it continues to evolve and adapt, becoming better suited to the specific environment and conditions of your brewing vessel. This results in a more reliable and predictable fermentation process, leading to a consistently delicious brew.

3. Aesthetic Appeal

Let's not forget the visual appeal of the SCOBY Mat. Its cloudy, translucent appearance can be quite mesmerizing. Many kombucha enthusiasts find joy in watching the SCOBY Mat grow and change with each batch. It's a living reminder of the fascinating world of microbiology happening within your brewing vessel.

How to Use the SCOBY Mat

Using a SCOBY Mat in your kombucha brewing process is relatively simple. When you've finished fermenting a batch of kombucha, with clean hands, carefully remove the SCOBY Mat from the top of the liquid. Set it aside to be used in your next batch or share it with a friend who's interested in brewing their own kombucha.

Don't have a SCOBY and starter yet? Get one here!

Conclusion

The SCOBY Mat is not merely a byproduct of fermentation; it is a vital component of successful kombucha brewing. It contains a rich reservoir of liquid SCOBY, helping to jumpstart the fermentation process, and acts as a protective shield against unwanted contaminants. Plus, its aesthetic appeal and the sense of connection it fosters with the art of brewing make it a valuable addition to any kombucha enthusiast's toolkit.

So, the next time you embark on your kombucha brewing adventure, don't overlook the power of the SCOBY Mat. Embrace this living Symbiotic Culture of Bacteria and Yeast, and you'll be well on your way to creating consistently delicious and healthful batches of kombucha that will leave your taste buds and gut smiling. Cheers to the SCOBY Mat!

#kombucha #SCOBY

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ussweetners · 10 months

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What Occurs If You Eat Dextrose? Optimistic And Negative Effects

Great for high gravity beers that benefit from a lower finishing gravity. Lots of various wholesale dextrose powder brewing merchandise are produced from sucrose or the semi-refined byproducts of sucrose. Both sugar cane and sugar beets are used to make desk sugar and the refined products are indistinguishable from each other.

It is made by an enzymatic process that produces a saccharide combination low in dextrose and high in maltose; it's nearly the practical equivalent of regular D.E. Similar to regular syrups, it is largely used in blends with both sucrose and/or high-fructose corn syrup. Here’s four kilos of the main sugar known as for in beer and soda recipes as a result of the taste is clear. This is Dextrose made in USA from USA corn and packed in a USA manufacturing facility so you can be assured of purity. Very fermentable and has a cleaner flavor than cane sugar.

Mild hydrolysis ends in a saccharide combination possessing a low D.E. And a high molecular weight, while intensive hydrolysis ends in a saccharide combination with a excessive D.E. Also known as Priming Sugar and used for bottling beer. Corn Sugar can dextrose corn sugar be the common name for dextrose.1.042 Points per gallon per pound. In addition to those broadly used corn syrups, there is a specialty syrup generally called high-maltose corn syrup.

We have a full line of gifts and gadgets that anybody would take pleasure in, not just our regular clients. We also offer handy Gift Cards on your favorite craft lovers. I ordered and paid for five dextrose where to buy lbs of sugar but solely acquired 1 lb. I planned on making a seltzer whereas my beer was in the mash however missed the chance. We do not store credit card particulars nor have entry to your credit card data.

The sugars in honey are 95% fermentable, typically consisting of 38% fructose, 30% glucose, 8% varied disaccharides and 3% unfermentable dextrins. Honey accommodates wild yeasts and micro organism, however its low water content — normally round 18% — keeps these microorganisms dormant. Honey additionally dextrose sweeteners accommodates amylase enzyme, which can break down larger sugars and starches into fermentable sugars like maltose and sucrose. For these reasons, honey ought to be pasteurized earlier than including it to the fermenter.

Without enough water, bacteria can not grow or divide. Mold, nevertheless, is more tolerant to sugar-induced osmosis and can nonetheless have an effect on things like jams and jellies. Yeast are apparently very methodical little organisms. Once the sucrose has been damaged down, the yeast cells consume the glucose first, followed by fructose, maltose and at last maltotriose.

The best time to make use of this sugar is if you desire a crisp, dry finish to your beer. This way, you'll not have to fret concerning the sugar adding any sweetness or physique to the finished product. It can be a good choice when priming your beer because it is not going to alter the beer style. The base of any good sugar wash is usually corn sugar. Ours is high-quality, 100% fermentable, pure corn sugar.

Humectants keep products moist, including meals, drugs, and cosmetics. Dextrose is commonly used as a meals additive – or food humectant – to retain the meant bodily where to buy dextrose nature of a product for an prolonged period. Fermentaholics is a staff dedicated to making your homebrewing and home fermenting expertise a success.

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finarchemical · 1 year

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Enhancing Food Quality With Additives

Food additives are chemical compounds added to food in order to preserve or improve its freshness, taste, texture, or appearance. For generations, food additives such as salt (in meats such as bacon or dried salmon), sugar (in marmalade), and sulfur dioxide have been used to preserve food (in wine).

Numerous food additives have been developed over time to meet the needs of food production, as large-scale food production differs greatly from small-scale home food production. Additives are required to ensure that processed food remains safe and in good condition, as it travels from factories or industrial kitchens to warehouses and retail outlets and finally to consumers.

Food additives are only justified when they meet a technological requirement, do not mislead customers, and perform a specific technological function, such as preserving nutritional quality or increasing food stability.

Natural or synthetic food additives derived from plants, animals, or minerals are possible. They are specifically added to food to perform technical functions that consumers frequently take for granted. Several thousand food additives are used, each of which is intended to serve a specific purpose in making food safer or more appealing. The WHO and FAO categorize food additives into three broad categories based on their function.

Let’s have a look at Finar’s main food additives

Calcium Chloride Dihydrate- It is a common culinary ingredient that adds firmness to cheese, tofu, canned fruits and vegetables, and so on. It also allows for the salty flavor of pickles to be enhanced without the use of additional additives. Owing to its effectiveness as an anti-caking agent, stabilizer, and thickener, calcium chloride is used in a wide range of culinary products, including cheese, sports drinks, and beverages.

Potassium Sorbate- A common food preservative used in baking to prevent mold, yeast, and bacteria (also known as K-sorbate). It is commonly used in varying amounts in beverages, cheese, dried fruit, margarine, pie fillings, wine, cakes, and icings.

Sodium Benzoate- The sodium benzoate food preservative, among other things, increases the shelf life of processed foods and beverages. It is a crystalline powder formed by the reaction of sodium hydroxide and benzoic acid. When benzoic acid is combined with sodium hydroxide, it is made to dissolve more easily in products.

Acetic Acid- This is a common preservative that inhibits the growth of many bacteria, yeasts, and, to a lesser extent, mold. It is also a byproduct of lactic acid fermentation, and its preservation action at the same pH levels is greater than that of lactic acid.

Butylated Hydroxyanisole- It is used in food packaging as well as as an antioxidant to extend the shelf life of baked goods. It is now used to make beverages, ice cream, confectionery, instant mashed potatoes, edible fats and oils, breakfast cereals, dry yeast, and sausages, among other things.

Finar, one of India's leading food additives manufacturers in India, provides over 80 high-quality food additives and micronutrients. These are manufactured in our state-of-the-art FSSAI-approved and GMP-certified facilities. Their products stand out for their high-quality assurance and product traceability, both of which are extremely valuable to customers.

#food additives manufacturers in india #sodium benzoate food preservative #finar

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souberfier · 2 years

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All About Dutch Cheese Varieties Exactly How Gouda Cheese Is Made

Raw or sterilized milk is heated, then cultures are contributed to begin fermentation and also acidify the milk. Next off, rennet is added to coagulate the milk right into a gel-like curd. The curds are cut to remove whey and also lower dampness.

2 vital features of Gouda are that it’s sweet-tasting and low in moisture, as well as the next steps produce these attributes. The curds are heated with warm water and mixed; these strategies eliminate dampness from the curds. After that the whey is washed away, taking much of the lactose in celebrity with it. Because that lactose will not break down right into lactic acid throughout the aging procedure, the result is a sweeter-tasting cheese.

The curds are then hooped into huge circular mold and mildews and pressed to eliminate a lot more dampness. The wheels are after that taken in a salt brine before a thin finish of food-grade wax is applied, giving the cheese its trademark glossy, colorful outside. The wheels are then placed in celebrity cavern to age for anywhere from a few months to a number of years. Top notch, long-aged wheels might create crystals of tyrosine, an amino acid, or calcium lactate, a byproduct of the break down of lactose into lactic acid.

Some ranges of Gouda have a pale yellow or beige color, while others have a deep gold or orange color. The orange tone comes from the addition of annatto to the milk prior to celebrity is made, comparable to cheeses like Cheddar and Colby. Annatto is the seed from the achiote plant and also is utilized as a natural food coloring. When you see little holes in Gouda, that’s because lactic germs societies that produce CO2 are added to the milk. The CO2 creates bubbles (gas) that develop little openings, or eyes, in celebrity.

#CO2 #Annatto

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paleorecipecookbook · 5 years

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How Mold Exposure Can Hurt Your Gut Health

If you’ve encountered mold, either from a water-damaged building or contaminated foods, you’ve likely encountered mycotoxins—toxic byproducts of mold. They’re common environmental toxins, and they have adverse effects on many body systems, including the gastrointestinal tract.

While you’ve probably heard about the respiratory symptoms that can follow mold exposure, research indicates that mycotoxins can cause serious problems for your gut, as well. Read on to learn how mycotoxins impact gut health and the microbiota and what you can do to help restore your gut health if you’ve been exposed.

You know that mold exposure can cause major respiratory symptoms, but did you know it can hurt your gut, too? In this article, I explain how mold can hurt your GI tract and give my recommendations on how to get your gut healthy again. #optimalhealth #wellness #chriskresser

Did You Encounter Mold?

Unfortunately, mold exposure is far more common than we might expect. In the United States alone, 43 percent of buildings have current water damage, and 85 percent have past water damage. (1) Even homes that haven’t suffered water damage can house mold if indoor humidity levels are too high. Contaminated crops, including grains, as well as some fermented foods and dairy, can also carry mycotoxins.

Mycotoxins may play a crucial role in the development of chronic inflammatory response syndrome (CIRS), a complex, multifaceted illness. If you have CIRS brought on by mold exposure, you could be feeling any number of a wide range of symptoms: (2)

Malaise after exerting yourself

Weakness or fatigue

Memory problems

Headaches

Lightheadedness

Shortness of breath and other respiratory issues

Chronic abdominal problems

If you’re experiencing the symptoms above and you think you may have encountered mycotoxins, I recommend you get tested for CIRS. You can read more about CIRS and how to get tested in my article “5 Things You Should Know about Toxic Mold Illness.”

More about Mycotoxins

Mycotoxins are not molds, but rather the toxic compounds produced by specific types of fungi such as:

Aspergillus

Fusarium

Stachybotrys, or black mold

While a few mycotoxins have useful applications—the antibiotic penicillin is a toxin derived from Penicillium fungi, and the mycotoxin citrinin is used to produce cheese, sake, and miso—the vast majority of mycotoxins are harmful and capable of causing disease in humans.

The most frequently encountered harmful mycotoxins (which can ingested through consuming contaminated foods, inhaled or otherwise absorbed) are:

Trichothecenes

Fumonisins

Ochratoxins

Aflatoxins

Mycotoxins have a diverse array of harmful effects on the body. They are carcinogenic, mutagenic (capable of altering your DNA), and estrogenic (therefore triggering hormonal imbalance) and impair the normal function of the immune system, kidneys, liver, and nervous system. Emerging research indicates that mycotoxins also interact with the gut microbiota.

How Mold Can Hurt Your Gut Health

Mycotoxins produced by mold impair gut health on a structural and functional level. They disrupt the balance of beneficial and pathogenic bacteria in the gut, increase intestinal permeability, interfere with nutrient absorption (causing malnutrition), generate oxidative stress and inflammation, and increase your susceptibility to bacterial, viral, and parasitic gut infections.

It Changes Your Gut Microbiota

Mycotoxins can increase levels of harmful gut bacteria and deplete beneficial microbes. Research has found that exposure to deoxynivalenol (DON), a fumonisin mycotoxin, significantly increases levels of Bacteroides in the gut; also, a high proportion of Bacteroides is associated with inflammatory bowel disease (IBD). (3) Ochratoxin reduces levels of Lactobacillus reuteri and bifidobacteria; the reduction of beneficial lactobacilli and bifidobacteria decreases the intestinal production of short-chain fatty acids, leading to impaired gut immunity. (4)

Mycotoxins also promote the growth of pathogenic bacteria. In animal studies, ochratoxin ingestion increases the growth of a family of bacteria that includes Staphylococcus and Listeria. A combination of aflatoxins and fumonisins enhances the growth of Shiga-toxin-producing Escherichia coli, a type of E. coli that causes diarrhea, UTIs, and bloodstream infections. (5, 6)

It Can Lead to Leaky Gut

The intestinal epithelium—tightly packed epithelial cells that line the walls of your intestines—acts as a barrier to block the entry of pathogens, toxins, and foreign antigens into the bloodstream. Trichothecenes, fumonisins, and aflatoxins interfere with a protein that links epithelial cells together, weakening this barrier; they also decrease gut-protective mucin production and lower IL-8, a cytokine that assists with pathogen removal. (7) These effects increase intestinal permeability, causing leaky gut and rendering the gut vulnerable to infection.

It Can Cause Weight Loss and Even Malnutrition

Mycotoxins can damage your intestinal villi. Intestinal villi are small, finger-like projections that extend into the small intestine. They increase the surface area of the intestine and provide more pathways for nutrient absorption. Trichothecenes and ochratoxins degrade intestinal villi. (8) Shortened intestinal villi increase the risk of malnutrition by decreasing surface area available for nutrient absorption.

The mycotoxin deoxynivalenol (DON), a member of the trichothecene family, also blocks several nutrient transporters in the GI tract, including the D-glucose/D-galactose sodium-dependent transporter (SGLT1) and the D-fructose transporter (GLUT5). (9) Inhibition of these transporters impairs the absorption of carbohydrates and can promote small intestinal bacterial overgrowth (SIBO), malnutrition, and weight loss.

It Could Increase Oxidative Damage

People who have been exposed to mycotoxins require higher levels of antioxidants to combat free radical damage in their GI tracts. (10) Mycotoxins induce the production of reactive oxygen species (ROS), which oxidatively damage intestinal cells. (11)

Mold Increases Your Susceptibility to Gut Infections

Those who develop symptoms caused by mold often experience a variety of gastrointestinal issues, including gut infections. Mycotoxin exposure may directly increase your susceptibility to bacterial, viral, and parasitic gut infections by decreasing your intestinal immunity.

In animal studies, ochratoxin triggered viral gut infections and strengthened the virulence of intestinal parasites. In chickens, Fusarium decreases populations of CD4+ and CD8+ cells (helper T cells), increasing the risk of coccidiosis, an intestinal disease that easily spreads from bird to bird. Furthermore, the effectiveness of antiparasitic drugs is reduced by high levels of circulating mycotoxins, suggesting that mycotoxin exposure should be addressed first before attempting to treat parasitic infections. (12)

These Factors Can Worsen the Harmful Effects of Mold

Several factors may exacerbate the harmful effects of mycotoxins on your gut, including diet, antibiotic use, stress, exposure to other environmental toxins, and genetic background.

A diet high in grains, conventional dairy, and other processed foods that can become contaminated exponentially increases your exposure to mycotoxins. Mycotoxins can get into the food supply at various points in its production and distribution. For instance, grains sitting in storage, waiting to be transported or processed, can become damp and then moldy with mycotoxin-producing fungi. This is especially true with industrially farmed crops that are grown and harvested in vast quantities and then stored for long stretches of time before going to market.

Also, we know that antibiotic use and stress disrupt the gut flora, which can reduce the microbiome’s capacity to bind and detoxify mycotoxins. Exposure to other environmental toxins in water-damaged homes or other buildings—such as bacteria, Actinomycetes, endotoxins, and microbial volatile organic compounds (VOCs)—creates further toxicity in the GI tract. Finally, people with variants in CYP genes may be at an increased risk of mycotoxin-induced dysbiosis and intestinal epithelial damage; this is due to impaired processing of mycotoxins by cytochrome p450 enzymes in the liver. (13)

If You Have SIBO or IBS, Mold Exposure Might Make Things Worse

The gastrointestinal tract serves as the primary interface between ingested mycotoxins and the rest of the body.

Fascinatingly, researchers have discovered that mycotoxins and the gut microbiota engage in bidirectional crosstalk that ultimately influences the structure, function, and health of the gastrointestinal tract.

They have learned that while a healthy gut microbiota can bind and metabolize some ingested mycotoxins, mycotoxins can also alter the microbiota and reduce its natural detoxification capacity. This means that patients with pre-existing gut issues such as irritable bowel syndrome (IBS) and SIBO may be more severely impacted by mycotoxin exposure than people with a healthy gut microbiota, due to changes in their gut bacteria that reduce their capacity to process mycotoxins. (14)

Here’s How to Restore Your Gut Health after Mold Exposure

The first step in treating the side effects of mycotoxins is to stop your exposure to the mold in the first place and test your home for mold. Then you can focus on restoring your gut health.

Take Probiotics

Beneficial gut bacteria bind mycotoxins and prevent their absorption in the small intestine. Probiotic strains with mycotoxin-binding properties include Lactobacillus rhamnosus, L. plantarum, L. casei, and Propionibacterium freudenreichii. (15, 16, 17) If you’re trying to reduce your total mycotoxin load and detox, I encourage you to supplement with a multispecies probiotic containing these strains. Saccharomyces boulardii is another beneficial mycotoxin-binding probiotic that has been found to be effective in treating ochratoxin-exposed animals. (18)

Use Activated Charcoal or Another Sequestering Agent

Sequestering agents are compounds that bind mycotoxins in the GI tract and prevent them from being recirculated through the liver and GI tract. They help reduce the number of mycotoxins to which GI cells and microbes are exposed. Cholestyramine, activated charcoal, and bentonite clay are potent binding agents that can reduce the bioavailability of mycotoxins in the gut. (19, 20) However, these can cause constipation. I would only recommend them if you tend to have loose stools or you suffer from diarrhea. If you have constipation, chlorella also has mycotoxin-binding properties and may be a better option for you.

Switch to a Low-Mold Diet

Your diet can be a significant source of mycotoxins, especially if it is centered around grains, dairy, and other processed, packaged foods. Experimenting with a low-mold diet will reduce the amount of mycotoxins entering your GI tract and protect your intestinal epithelial cells and the gut microbiota. Here are some simple guidelines for implementing a low-mold diet.

You Should Avoid These Foods Entirely

Avoid high-sugar fruits:

Pineapple

Mango

Banana

Melons

Oranges

Grapes

Excess sugar fuels fungal overgrowth in the gut, a condition that often accompanies toxic mold illness; avoiding these fruits temporarily will starve and facilitate the eradication of fungal pathogens. I also recommend steering clear of packaged and processed foods, most grains, and fermented foods. And, of course, don’t consume foods that contain mold or yeast, such as:

Cheese

Alcoholic drinks

Processed and smoked meats

Edible fungi

Dried fruits

You Can Eat These Foods, but Only in Moderation

Consume moderate amounts of:

Rice

Quinoa

Buckwheat millet

Teff

Gluten-free oats

Potatoes

Sweet potatoes

Legumes

Squash

Low-sugar fruits such as apples and berries

Eat These Foods Whenever You Want

You’re free to eat organic and grass-fed meats and poultry, wild-caught seafood, non-starchy vegetables, fresh sprouted nuts and seeds, olive oil, coconut oil, ghee, and butter.

Bone broth, gelatin, and collagen peptides provide easily assimilated amino acids that can help repair damaged intestinal cells, so they’re another great addition to your low-mold diet.

Now I’d like to hear from you. Do you suffer from gut issues? Were you exposed to mold, or do you believe you were? Let me know in the comments below.

The post How Mold Exposure Can Hurt Your Gut Health appeared first on Chris Kresser.

Source: http://chriskresser.com November 08, 2018 at 02:36AM

#paleo #recipe #food #delicious #healthy #yum #diet

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lookchem-cas · 3 years

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Succinic acid, 99+% CAS: 110-15-6

Succinic acid, 99+%

CAS: 110-15-6

[110-15-6], HO2CCH2CH2CO2H, F.W. 118.09, m.p. 186-188°, b.p. 235°, f.p. 206°(402°F), d. 1.56, EINECS 203-740-4, RTECS WM4900000, BRN 1754069, MDL MFCD00002789, TSCA Yes

Hazard Codes: H303-H318

Precautionary Code (EU): P261-P270-P271-P280-P304+P340-P305+P351+P338-P310-P403+P233-P501c

Hwang, H. J.; Choi, S. P.; Lee, S. Y.; Choi, J. I.; Han, S. J.; Lee, P. C. Dynamics of membrane fatty acid composition of succinic acid-producing Anaerobiospirillum succiniciproducens. J. Biotechnol. 2015, 193, 130-133.

Gunnarsson, I. B.; Kuglarz, M.; Karakashev, D.; Angelidaki, I. Thermochemical pretreatments for enhancing succinic acid production from industrial hemp (Cannabis sativa L.). Bioresour. Technol. 2015, 182, 58-66.

Description

Succinic acid is a dicarboxylic acid. The anion, succinate, is a component of the citric acid cycle capable of donating electrons to the electron transfer chain. Succinic acid is created as a byproduct of the fermentation of sugar. It lends to fermented beverages such as wine and beer a common taste that is a combination of saltiness, bitterness and acidity. Succinate is commonly used as a chemical intermediate, in medicine, the manufacture of lacquers, and to make perfume esters. It is also used in foods as a sequestrant, buffer, and a neutralizing agent. Succinate plays a role in the citric acid cycle, an energy-yielding process and is metabolized by succinate dehydrogenase to fumarate. Succinate dehydrogenase (SDH) plays an important role in the mitochondria, being both part of the respiratory chain and the Krebs cycle. SDH with a covalently attached FAD prosthetic group, binds enzyme substrates (succinate and fumarate) and physiological regulators (oxaloacetate and ATP). Oxidizing succinate links SDH to the fast-cycling Krebs cycle portion where it participates in the breakdown of acetyl-CoA throughout the whole Krebs cycle. Succinate can readily be imported into the mitochondrial matrix by the n-butylmalonate- (or phenylsuccinate-) sensitive dicarboxylate carrier in exchange with inorganic phosphate or another organic acid, e.g. malate. (1) Mutations in the four genes encoding the subunits of succinate dehydrogenase are associated with a wide spectrum of clinical presentations (i.e.: Huntington's disease. (2). Succinate also acts as an oncometabolite. Succinate inhibits 2-oxoglutarate-dependent histone and DNA demethylase enzymes, resulting in epigenetic silencing that affects neuroendocrine differentiation.

Search term: 110-15-6 (Found by approved synonym)

Succinic acid

Molecular Formula：C4H6O4

Average mass：118.088 Da

Monoisotopic mass118.026611 Da

ChemSpider ID1078

Appearance：Powder or crystalline or granules

Physical State：Solid

Storage：Store at room temperature

Melting Point：185-190° C

Boiling Point：235° C

Anti-Biotin Antibody (33): sc-101339

Biotin, a water-soluble B complex vitamin, is required by all organisms but can only be synthesized by yeasts, molds, algaes, some plant species and bacteria. Biotin, a tetrahydrothiophene ring fused with an ureido (tetrahydro-imidizalone) ring, is important in the catalysis of essential metabolic reactions to synthesize fatty acids, to metabolize leucine and in gluconeogenesis. Human intestinal bacteria generally produce in excess of the body′s daily Biotin requirement. The occurrence of Biotin in nature is widespread and, although extremely rare, Biotin deficiency is associated with dermatitis, nausea, loss of hair, depression, muscle pain, and reproductive disturbances.

SynonymsDatabase

1,2-Ethanedicarboxylic acid

1,4-Butanedioic acid

110-15-6 [RN]

203-740-4 [EINECS]

4-02-00-01908 [Beilstein]

Acide butanedioique [French]

Acide succinique [French] [ACD/IUPAC Name]

Acido succinico [Italian]

ácido succínico [Spanish]

Ácido succínico [Portuguese]

acidum succinicum [Latin]

Bernsteinsaeure [German]

Bernsteinsäure [German] [ACD/IUPAC Name]

Butanedioic acid [ACD/Index Name]

HOOC-CH2-CH2-COOH [Formula]

Kyselina jantarova [Czech]

MFCD00002789 [MDL number]

QV2VQ [WLN]

Succinic acid [ACD/IUPAC Name] [Wiki]

Succinic acid

Ηλεκτρικό οξύ [Modern Greek (1453-)]

Янтарная кислота [Russian]

コハク酸 [Japanese]

琥珀酸 [Chinese]

14493-42-6 [RN]

152556-05-3 [RN]

21668-90-6 [RN]

61128-08-3 [RN]

acidum succinicum

amber acid

asuccin

Bernsteinsaeure

Bernsteinsaure

Butandisaeure

BUTANE DIACID

BUTANEDIOICACID

CpeE protein

DB00139

Dihydrofumaric acid

Ethanedicarboxylic acid

Ethylene dicarboxylic acid

Ethylene succinic acid

FMR

fum

Fumaric acid [Wiki]

http://www.hmdb.ca/metabolites/HMDB0000254

https://www.ebi.ac.uk/chebi/searchId.do?chebiId=CHEBI:15741

Katasuccin

Kyselina jantarova

MAE

Maleic acid [Wiki]

Sal succini

STR02803

Succinellite

Succinic acid 100 Âµg/mL in Acetonitrile

succinic acid(free acid)

Succinic acid, ACS grade

SUCCINIC-D4 ACID

succunic acide

Wormwood acid

For Research Use Only. Not Intended for Diagnostic or Therapeutic Use.

186-188 °C Alfa Aesar

185 °C Indofine [15-0400] , [15-0400]

185 °C OU Chemical Safety Data (No longer updated) More details

184-189 °C Merck Millipore 3821, 822260

185 °C Jean-Claude Bradley Open Melting Point Dataset 16121

186.5 °C Jean-Claude Bradley Open Melting Point Dataset 16582

188 °C Jean-Claude Bradley Open Melting Point Dataset 13519, 22290, 28530

187 °C Jean-Claude Bradley Open Melting Point Dataset 8429

186-188 °C Alfa Aesar A12084, 33272

188-190 °C SynQuest

184-186 °C Oakwood

184-186 °C (Literature) LabNetwork (old) LN00193188

185 °C Indofine [15-0400] , [15-0400] , [15-0400]

184-185 °C FooDB FDB001931

188-190 °C SynQuest 2121-1-24

184-186 °C Cayman Chemical CM247712

184-186 °C Chemenu CM247712

184-186 °C Sigma-Aldrich ALDRICH-134384

185 °C Kaye & Laby (No longer updated)

184-186 °C Oakwood 104604, 239121

Toxicity Profile

Route of Exposure

Eye contact, Inhalation, Ingestion.

Mechanism of Toxicity

Succinate can inhibit the activities of α-KG–dependent oxygenases (KDMs) and the TET family of 5-methlycytosine (5mC) hydroxylases. Succinate also mediates allosteric inhibition of hypoxia inducible factor (HIF) prolyl hydroxylases (PHDs). Inhibition of HIF PHDs leads to activation of HIF-mediated pseudohypoxic response, whereas inhibition of KDMs and TET family of 5mC hydroxylases causes epigenetic alterations that ultimately cause cancer. Succination of KEAP1 in FH deficiency results in the constitutive activation of the antioxidant defense pathway mediated by NRF2, conferring a reductive milieu that promotes cell proliferation. Succination of the Krebs cycle enzyme Aco2 impairs aconitase activity in Fh1-deficient MEFs. Succination also causes irreversible inactivation of glyceraldehyde-3-phosphate dehydrogenase (GAPDH).

Metabolism

Succinic acid can be converted into fumaric acid by oxidation via succinate dehydrogenase.

Toxicity Values

Acute oral toxicity (LD50): 2260 mg/kg [Rat].

Lethal Dose

Not Available

Carcinogenicity (IARC Classification)Not listed by IARC. Has been implicated in oncogenesis (17).

Uses/Sources

Succinic acid is a precursor to some specialized polyesters. It is also a component of some alkyd resins. Succinic acid is used in the food and beverage industry, primarily as an acidity regulator. It is also sold as a food additive and dietary supplement, and is generally recognized as safe by the US FDA.

Minimum Risk Level

Not Available

Health Effects

Symptoms

Acute Exposure: the clinical signs of acute toxicity are weakness and diarrhea.

Treatment

EYES: irrigate opened eyes for several minutes under running water. INGESTION: do not induce vomiting. Rinse mouth with water (never give anything by mouth to an unconscious person). Seek immediate medical advice. SKIN: should be treated immediately by rinsing the affected parts in cold running water for at least 15 minutes, followed by thorough washing with soap and water. If necessary, the person should shower and change contaminated clothing and shoes, and then must seek medical attention. INHALATION: supply fresh air. If required provide artificial respiration.

Substituents

Fatty acid

Dicarboxylic acid or derivatives

Carboxylic acid

Organic oxygen compound

Organic oxide

Hydrocarbon derivative

Organooxygen compound

Carbonyl group

Aliphatic acyclic compound

Succinic acid use and synthesis method

More details：https://www.lookchem.com/cas-110/110-15-6.html

#Succinic acid

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shotsrevival39 · 3 years

Text

How To Cure That Hangover With The "Healthiest" Alcohols

Alcohol is among the most often asked questions regarding the Ketogenic Diet. “What is the best alcohol?” I also hear. "How do I get rid of a hangover?" and "How do I go about HANGOVER CURE?" What we really want to know is, "What should I drink while I'm trying to keep healthy but yet want to socialize?"

Let us just admit it, even my most dedicated Bulletproof pals indulge in the occasional alcoholic beverage. There is a method to enjoy a drink (or a few) without feeling too bad the next day. From a health standpoint, I believe that not drinking is the best option, but drinking a few drinks is very harmless from a recreational standpoint.

First, the terrible news: drinking is bad for you. I know, it's shocking. Alcohol causes aging in the body since it is broken down by the liver into aldehyde, the most toxic alcohol toxin.

Putting sugar to your drink makes it less Healthy, and alcohols include other toxins (natural or synthetic) that leave you feeling and perform worse the next day.

This implies that if you do drink, you have better options for feeling better and staying healthy. Toxins are removed by highly filtered and DRINKS, so you’re liver and kidneys don't have to. Continue reading for a quick primer on alcohols, beginning with the least harmful.

Your Manual To Drinking The “Healthiest” Alcohol

Best Option:

· Vodka

Because vodka is distilled and charcoal purified, your body will only have to deal with the vodka and not any other pollutants. Warning: It's no longer the best option if you combine it with sugar and other ingredients. Bonus points if you use potato vodka instead of grain vodka.

· Spirits

Distillation produces spirits, which can be a lower-sugar alcohol option – but this isn't always the case. Other beverages not yet listed, as well as drinks like filtered sake, fall into this category. Always allow the distiller to filter your poisons so that your liver does not have to.

· Dry White Wine

Mold chemicals, especially the dehydrating ochratoxin A, are generally lower in dry white wine than in standard whites or reds. However, because it is still unfiltered, it includes mold toxins that aren't found in distilled spirits. Bonus points: Look for a yellow sticker on the neck of the flask to indicate that the alcohol was intended for use and must fulfill criteria

· Whiskey

Whiskey is created from grains, which contain more toxins, but the distillation procedure still removes a lot of them. Whiskeys also include unique antioxidants, such as ellagic acid, which make them superior to red wine in terms of fighting free radicals. A true whiskey sour made with fresh lime or lemon juice gets bonus points.

Steps To Reduce Alcohol's Effects

· Select Your Poison

There are dozens of possibilities at any bar, ranging from beer and wine to over a hundred distinct cocktail mixes. “Which alcohol is better?” is one of the most frequently asked questions.

All alcoholic drinks will dehydrate you and create some inflammation - after all, it's liquor. However, the sort of drink you consume might have a significant impact on how you feel the next day. Some alcohols have far more hazardous fermentation byproducts than others do.

Beer, unfortunately, contains the highest level of toxins of any typical alcoholic beverage. The distilling process removes practically all of the chemicals that can make you feel bad the next day.

· Hydrate

Toxins are dilute with water before they can be eliminated, so they don't hurt you on the way out. Water originates from your tissues or from the water you consume, so drink plenty of it.

· Take Activated Charcoal

Charcoal binds to pollutants and aids in Hangover Cure. After you've finished drinking, take activated charcoal Rehydration Drinks.

#morning recovery drink reviews rehydration drinks hangover cure

0 notes

jayloncormierca · 4 years

Text

Curing Weed

After months of hard work carefully tending your plants, you’ve finally harvested a crop of frosty, danky buds that you just can’t wait to roll up. But first, they need to be dried. While you may be tempted to dry your cannabis quickly through curing. Curing is a prolonged process of removing moisture from the buds under controlled conditions. This process will provide a much better product in terms of taste when you smoke it. If you’ve ever wondered why some cannabis is harsher or less flavorful when smoked, it’s because these components have not been properly cured prior to drying and distribution to the consumer. A proper cannabis cure will not only improve the flavor and smoothness, it will also improve the THC levels! Today we’ll be going over the curing weed and the following:

Drying vs curing

Benefits of curing weed

Flavor and quality of smoke

Preserving cannabis

How to cure

Rehydrating

Drying vs Curing

Drying, involves drying fresh buds so they contain less moisture and can be smoked or vaporized. Curing, on the other hand, involves storing your buds in closed containers over a period of at least two weeks. This helps develop the flavour and aroma of your buds as they age.

Benefits Of Curing Weed

Cannabis plants produce tetrahydrocannabinol (THC) and other cannabinoids through a process called biosynthesis. During this process certain compounds are gradually converted into new compounds. For example, THCA will transform into the main psychoactive compound in cannabis, THC.

If you keep freshly harvested cannabis in an environment with temperatures between 60 and 70°F and humidity between 45-55%, the conversion of non-psychoactive cannabinoids to THCA will continue and your buds will gain even more potency. Quick drying under warm, dry conditions will stop this process.

Flavour And Quality

When you’re probably curing weed it will help preserve flavour and quality. Many of the aromatic compounds (terpenes) that give cannabis it’s unique smell and flavor are quite volatile. They can degrade and evaporate at temperatures as low as 70°F. A slow cure at low temperatures will preserve all the wonderful flavors and aromatics.

These conditions also create an optimal environment for enzymes and bacteria to break down leftover minerals and sugars. They are created by the decomposition of chlorophyll during the drying process. The presence of sugars and leftover minerals is what causes the harsh, throat-burning sensation when smoking improperly cured cannabis.

How To Cure Weed

To effectively cure your harvested cannabis, begin by hanging trimmed buds upside down in a dark room from some clothing hangers. Buds that are still attached to the stock will hang easily while smaller, “popcorn” buds may need to be dried on a screen.

After 1-2 weeks, the stems should snap when bent and the outside of the flower should be crisp. When this happens, it’s time for the next step – sweating your bud. You’ll do this by removing the bud from the larger stems and placing them in airtight containers, stored in a dark place. You’ll only want to fill the container about 75% of the way. Leave room for air because it helps break up sugars and byproducts that are released from the breakdown of chlorophyll in the buds as part of the curing process. This is what makes for a much smoother product. For curing weed in jars we recommend using our budbox that come in three different sizes. We carry varations from a weed jar that fits an ounce to our weed container that fits a pound of cannabis.

For a couple weeks, you’ll want to check your buds daily for mildew and mold. You may need to more depending on how moist your buds are. You’ll also want to “burp” your buds. This involves taking them out of your container to inspect them, then putting them back in after you’ve removed any that seem to have problems. A quick shake changing their position in the container should help them cure more evenly. You don’t have to keep them out long. Only long enough to inspect them and have time to introduce fresh air into the container. Though your bud will be fine to smoke after two to four weeks, continued curing for 4-8 weeks. This will improve the flavor and potency of your bud significantly.

Rehydrating

If you’re inspecting your buds and they feel dry and brittle, don’t worry your bud isn’t trash! If you leave them curing for a couple days, often this will draw the moisture from the inside to the surface of the bud. You can also rehydrate the bud by using a product such as Boveda 62% humidity control packets. Stick one of these packs in the curing container with your buds and it will raise the humidity to 62 percent.

Additionally, you could consider using lettuce or kale, even a wet napkin can work! Some growers use citrus peels, but because these will alter the flavor of your buds, it’s only recommended to use them if you have a citrus-tasting strain. If you followed the above steps, it’s unlikely you will over dry your buds, yet these tips are worth mentioning. If you grow in a very dry, low humidity environment and the humidity inside your containers is consistently low, you can reuse the same packs throughout the curing process.

Now You Know Curing Weed

Remember drying and curing is not the same thing! Curing can only be done in a sealable container and takes a minimum of two weeks, the longer you cure the more potent and flavorful your bud will be. While curing, burping is important to refresh the air inside the container and promote a more even cure to the buds. Curing your weed is a must if you want to take your bud to the next level, think of it as a fine wine that needs time to ferment and develop its maximum flavor and potency.

If you’ve enjoyed my guide on how to cure weed and found it informative please leave a comment in the post. You can also buy weed online and the necessary accessories to cure your weed at weed-deals.ca, a top online dispensary in Canada. Make sure to sign up to receive up to date marijuana news and deals on premium weed and cheap weed.

By Terpene Terminator – December 6, 2019

The post Curing Weed appeared first on Weed-Deals.

source https://weed-deals.ca/curing-weed/?utm_source=rss&utm_medium=rss&utm_campaign=curing-weed source https://weeddeals.blogspot.com/2019/12/curing-weed.html

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karaclevelandca · 4 years

Text

Curing Weed

Drying vs curing

Benefits of curing weed

Flavor and quality of smoke

Preserving cannabis

How to cure

Rehydrating

Drying vs Curing

Benefits Of Curing Weed

Flavour And Quality

How To Cure Weed

Rehydrating

Now You Know Curing Weed

By Terpene Terminator – December 6, 2019

The post Curing Weed appeared first on Weed-Deals.

source https://weed-deals.ca/curing-weed/?utm_source=rss&utm_medium=rss&utm_campaign=curing-weed source https://weeddealsca.tumblr.com/post/189522913762

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hellomarnieserranoworld · 5 years

Link

The research report covers the estimates for the global activated charcoal market size (revenue & volume) and demand for a period ranging between 2013 and 2025. The global activated carbon market 2018 trends are also analyzed along with the inclusion of Porter’s Five Forces analysis and PESTEL analysis. The report also covers the global activated carbon market insights such as drivers, restraints and value chain. The report also covers an in-depth analysis of the key players that hold a significant place in the global activated charcoal market size.

Request sample copy of Activated Charcoal Market at: https://www.adroitmarketresearch.com/contacts/request-sample/584

The global activated charcoal market size is expected to reach USD 6.68 billion by 2025. Activated charcoal or activated carbon is a versatile absorbent which is used for filtering unwanted particles and substrates from the liquid or gaseous medium. Physical properties of activated charcoal such as high porosity make the material ideal for use across diverse industries. Activated charcoal is available in different forms such as powdered, granular, and extruded among others that are prepared according to the application. For instance, powdered activated carbon is suitable for water treatment applications whereas granular form is used air purification & filtration systems. Powdered activated charcoal is projected to dominate the global activated charcoal market size with >43% share in 2017.

Key players in the chemical catalyst market share are:

• BASF

• Albemarle Corporation

• ExxonMobil

• Johnson Matthey

• AkzoNobel N.V.

• W.R. Grace

• Company

• many others.

Driving factors for activated charcoal:

Coal-based power plants are major sources of toxic and undesired gas emissions. The Mercury and Air Toxics Standards (MATS), a Clean Air Act approved by U.S. Environmental Protection Agency (EPA) has set regulations to track the amount of toxic gases and mercury released by these power plants. Growing implementation of Activated Carbon Injection (ACI) in the U.S. and Europe to address mercury emission is expected to increase activated charcoal market expansion.

Read more details of Global Activated Charcoal market report at: https://www.adroitmarketresearch.com/industry-reports/activated-charcoal-market

Growing demand for clean drinking water is expected to push demand for activated charcoal. Rising investment in drinking water infrastructure in developing countries such as India, China, and Brazil is expected to increase demand for activated charcoal. For instance, in 2015, the Government of India launched the National Water Quality Sub Mission (NWQSM) to solve problems related to contamination of drinking water sources. The ultimate aim of the program was to tackle quality issues and provide clean drinking water in nearly 28,000 habitations, which are impacted by fluoride, arsenic, and other groundwater contaminations.

Importance of activated charcoal in the automotive industry:

Powdered activated carbon (PAC) is used to enhance battery performance in hybrid electric vehicles. World plug-in vehicles deliveries were more than 2 million units in 2018, which was 60% higher than in 2017. The emergence of electric vehicles is anticipated to increase the market concentration of activated charcoal over the coming years.

Activated charcoal is extensively used in evaporative emission control canisters. Low-density activated charcoal is used in canisters to reduce toxic emissions and adsorb vapors from fuel systems. In addition, specially crafted activated carbon pads or granular activated carbon (GAC) is used to remove odors in the passenger compartment and purify the air quality.

Increasing consumption of sweeteners, vegetable oils, alcoholic beverages, fruit-based beverages, and food additives is expected to spur the activated charcoal market for food & beverage industry. The fermentation process used in alcoholic beverages leads to congeners as a byproduct, which is responsible for unpleasant indications of hangovers. Activated charcoal is extensively used to remove these compounds to create pure alcohols.

The global activated charcoal market is segmented on the basis of type and application. On the basis of type, the market is segmented into powdered, granular, extruded including other types of activated charcoal such as carbon fiber cloth, chop or tow, or specialized shapes and moldings.

On the basis of type, powdered activated charcoal is estimated to maintain its dominance in the global activated charcoal market with a greater market share. The segment accounted for >44% of the global market share in 2018. Powdered activated charcoal is one of the form of activated charcoal which is made by crushing the ground carbon particles. It is the finest form of activated carbon with granular size ranging between 0.15-0.25 mm diameters.

Get the access of more information through our blog and Blogs:

1. Blogs on “Activated Charcoal A New Miracle For Cosmetic Industry”

Activated charcoal is manufactured from the carbonaceous basis materials, such as wood, nut shells, coal, also by either having undergo through physical activation process along with hot gases or else via chemical activation utilizing an acid, strong base or even salt led into the carbon & then carbonized at the temperatures trapped between 450 – 900 degrees Celsius. This is where regulation plays a very significant role, as if carbonized with hazardous chemicals that remains within the ultimate product it would then be detrimental to the health of the consumers’. Also, regulations permits the Activated Charcoal to actually be “activated” as per the expectations of consumer.

2. White Paper on “Activated Charcoal: It’s Use In Overdoses And Poisoning“

Activated Charcoal is being used since earlier times, as early as 3750 B.C. Since then activated charcoal has being used in various applications like Water treatment, Embalming, healthcare and beauty products. The cosmetic industry uses activated charcoal to a large extent. However, this is not the only application it is being used widely in healthcare sector too. This report studies a brief about activated charcoal and how it helps in treatment of patients suffering from overdose.

Key segments of the global activated charcoal market

Type Overview, 2013-2025 (USD Million) (Kilo Tons)

• Powdered

• Granular

• Extruded

• Others

End Use Overview, 2013-2025 (USD Million) (Kilo Tons)

• Water treatment

• Air Purification

• Food & beverage

• Pharmaceuticals

• Others

Regional Overview, 2013-2025 (USD Million) (Kilo Tons)

• North America

• U.S.

• Canada

• Mexico

• Europe

• Germany

• France

• UK

• Rest of Europe

• Asia Pacific

• China

• Japan

• India

• Rest of Asia Pacific

• South America

• Middle East & Africa

Enquire more details of the report at: https://adroitmarketresearch.com/contacts/enquiry-before-buying/584

About Us:

Adroit Market Research is an India-based business analytics and consulting company incorporated in 2018. Our target audience is a wide range of corporations, manufacturing companies, product/technology development institutions and industry associations that require understanding of a market’s size, key trends, participants and future outlook of an industry. We intend to become our clients’ knowledge partner and provide them with valuable market insights to help create opportunities that increase their revenues. We follow a code– Explore, Learn and Transform. At our core, we are curious people who love to identify and understand industry patterns, create an insightful study around our findings and churn out money-making roadmaps.

#Global Activated Charcoal Market Activated Charcoal Market Activated Charcoal Market Trends Activated Charcoal Market Growth Activated Charc

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isrealforus · 5 years

Text

Certain microbes may reduce allergy-like reactions in many people

A small percentage of humans can suffer allergy-like reactions to certain varieties of ripened cheese due to histamine, a byproduct of the prolonged fermentation process. A researcher is studying bacterial strains that could reduce histamine, allowing susceptible diners to enjoy the cheese without unpleasant side effects. from Bacteria News -- ScienceDaily http://bit.ly/2UnFidw via mold removal Boca Raton mold removal Boca Raton from Blogger http://bit.ly/2KGT4s9 April 16, 2019 at 09:59AM

#Bacteria News -- ScienceDaily

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denisalvney · 5 years

Text

How Mold Exposure Can Hurt Your Gut Health

Did You Encounter Mold?

Malaise after exerting yourself

Weakness or fatigue

Memory problems

Headaches

Lightheadedness

Shortness of breath and other respiratory issues

Chronic abdominal problems

More about Mycotoxins

Mycotoxins are not molds, but rather the toxic compounds produced by specific types of fungi such as:

Aspergillus

Fusarium

Stachybotrys, or black mold

The most frequently encountered harmful mycotoxins (which can ingested through consuming contaminated foods, inhaled or otherwise absorbed) are:

Trichothecenes

Fumonisins

Ochratoxins

Aflatoxins

How Mold Can Hurt Your Gut Health

It Changes Your Gut Microbiota

It Can Lead to Leaky Gut

It Can Cause Weight Loss and Even Malnutrition

It Could Increase Oxidative Damage

Mold Increases Your Susceptibility to Gut Infections

These Factors Can Worsen the Harmful Effects of Mold

Several factors may exacerbate the harmful effects of mycotoxins on your gut, including diet, antibiotic use, stress, exposure to other environmental toxins, and genetic background.

If You Have SIBO or IBS, Mold Exposure Might Make Things Worse

The gastrointestinal tract serves as the primary interface between ingested mycotoxins and the rest of the body.

Here’s How to Restore Your Gut Health after Mold Exposure

The first step in treating the side effects of mycotoxins is to stop your exposure to the mold in the first place and test your home for mold. Then you can focus on restoring your gut health.

Take Probiotics

Use Activated Charcoal or Another Sequestering Agent

Switch to a Low-Mold Diet

You Should Avoid These Foods Entirely

Avoid high-sugar fruits:

Pineapple

Mango

Banana

Melons

Oranges

Grapes

Cheese

Alcoholic drinks

Processed and smoked meats

Edible fungi

Dried fruits

You Can Eat These Foods, but Only in Moderation

Consume moderate amounts of:

Rice

Quinoa

Buckwheat millet

Teff

Gluten-free oats

Potatoes

Sweet potatoes

Legumes

Squash

Low-sugar fruits such as apples and berries

Eat These Foods Whenever You Want

You’re free to eat organic and grass-fed meats and poultry, wild-caught seafood, non-starchy vegetables, fresh sprouted nuts and seeds, olive oil, coconut oil, ghee, and butter.

Bone broth, gelatin, and collagen peptides provide easily assimilated amino acids that can help repair damaged intestinal cells, so they’re another great addition to your low-mold diet.

Now I’d like to hear from you. Do you suffer from gut issues? Were you exposed to mold, or do you believe you were? Let me know in the comments below.

The post How Mold Exposure Can Hurt Your Gut Health appeared first on Chris Kresser.

How Mold Exposure Can Hurt Your Gut Health published first on https://chriskresser.com

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shapesnnsizes · 5 years

Text

How Mold Exposure Can Hurt Your Gut Health

Did You Encounter Mold?

Malaise after exerting yourself

Weakness or fatigue

Memory problems

Headaches

Lightheadedness

Shortness of breath and other respiratory issues

Chronic abdominal problems

More about Mycotoxins

Mycotoxins are not molds, but rather the toxic compounds produced by specific types of fungi such as:

Aspergillus

Fusarium

Stachybotrys, or black mold

The most frequently encountered harmful mycotoxins (which can ingested through consuming contaminated foods, inhaled or otherwise absorbed) are:

Trichothecenes

Fumonisins

Ochratoxins

Aflatoxins

How Mold Can Hurt Your Gut Health

It Changes Your Gut Microbiota

It Can Lead to Leaky Gut

It Can Cause Weight Loss and Even Malnutrition

It Could Increase Oxidative Damage

Mold Increases Your Susceptibility to Gut Infections

These Factors Can Worsen the Harmful Effects of Mold

Several factors may exacerbate the harmful effects of mycotoxins on your gut, including diet, antibiotic use, stress, exposure to other environmental toxins, and genetic background.

If You Have SIBO or IBS, Mold Exposure Might Make Things Worse

The gastrointestinal tract serves as the primary interface between ingested mycotoxins and the rest of the body.

Here’s How to Restore Your Gut Health after Mold Exposure

The first step in treating the side effects of mycotoxins is to stop your exposure to the mold in the first place and test your home for mold. Then you can focus on restoring your gut health.

Take Probiotics

Use Activated Charcoal or Another Sequestering Agent

Switch to a Low-Mold Diet

You Should Avoid These Foods Entirely

Avoid high-sugar fruits:

Pineapple

Mango

Banana

Melons

Oranges

Grapes

Cheese

Alcoholic drinks

Processed and smoked meats

Edible fungi

Dried fruits

You Can Eat These Foods, but Only in Moderation

Consume moderate amounts of:

Rice

Quinoa

Buckwheat millet

Teff

Gluten-free oats

Potatoes

Sweet potatoes

Legumes

Squash

Low-sugar fruits such as apples and berries

Eat These Foods Whenever You Want

You’re free to eat organic and grass-fed meats and poultry, wild-caught seafood, non-starchy vegetables, fresh sprouted nuts and seeds, olive oil, coconut oil, ghee, and butter.

Bone broth, gelatin, and collagen peptides provide easily assimilated amino acids that can help repair damaged intestinal cells, so they’re another great addition to your low-mold diet.

Now I’d like to hear from you. Do you suffer from gut issues? Were you exposed to mold, or do you believe you were? Let me know in the comments below.

The post How Mold Exposure Can Hurt Your Gut Health appeared first on Chris Kresser.

0 notes