diabetes

disease in which blood glucose levels are above normal.
Most of the food we eat is turned into glucose, or sugar, for our bodies to use for energy.
The pancreas, an organ that lies near the stomach, makes a hormone called insulin to help glucose get into the cells of our bodies.
When you have diabetes, your body either doesn't make enough insulin or can't use its own insulin as well as it should. This causes sugar to build up in your blood.
Diabetes can cause serious health complications including heart disease, blindness, kidney failure, and lower-extremity amputations.
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Type 1 diabetes, which was previously called insulin-dependent diabetes mellitus (IDDM) or juvenile-onset diabetes, may account for 5% to 10% of all diagnosed cases of diabetes. Type 2 diabetes, which was previously called non-insulin-dependent diabetes mellitus (NIDDM) or adult-onset diabetes, may account for about 90% to 95% of all diagnosed cases of diabetes. Gestational diabetes is a type of diabetes that only pregnant women get. If not treated, it can cause problems for mothers and babies. Gestational diabetes develops in 2% to 5% of all pregnancies but usually disappears when a pregnancy is over. Other specific types of diabetes resulting from specific genetic syndromes, surgery, drugs, malnutrition, infections, and other illnesses
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People who think they might have diabetes must visit a physician for diagnosis. They might have SOME or NONE of the following symptoms:
Frequent urination
Excessive thirst
Unexplained weight loss
Extreme hunger
Sudden vision changes
Tingling or numbness in hands or feet
Feeling very tired much of the time
Very dry skin
Sores that are slow to heal
More infections than usual.

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Risk factors for type 2 diabetes include older age, obesity, family history of diabetes, prior history of gestational diabetes, impaired glucose tolerance, physical inactivity, and race/ethnicity. African Americans, Hispanic/Latino Americans, American Indians, and some Asian Americans and Pacific Islanders are at particularly high risk for type 2 diabetes.  Risk factors are less well defined for type 1 diabetes than for type 2 diabetes, but autoimmune, genetic, and environmental factors are involved in developing this type of diabetes.  Gestational diabetes occurs more frequently in African Americans, Hispanic/Latino Americans, American Indians, and people with a family history of diabetes than in other groups. Obesity is also associated with higher risk. Women who have had gestational diabetes are at increased risk for later developing type 2 diabetes

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Healthy eating, physical activity, and insulin injections are the basic therapies for type 1 diabetes. The amount of insulin taken must be balanced with food intake and daily activities. Blood glucose levels must be closely monitored through frequent blood glucose testing. Healthy eating, physical activity, and blood glucose testing are the basic therapies for type 2 diabetes. many people with type 2 diabetes require oral medication, insulin, or both to control their blood glucose levels. People with diabetes must take responsibility for their day-to-day care, and keep blood glucose levels from going too low or too high.  People with diabetes should see a health care provider who will monitor their diabetes control and help them learn to manage their diabetes. In addition, people with diabetes may see endocrinologists, who may specialize in diabetes care; ophthalmologists for eye examinations; podiatrists for routine foot care; and dietitians and diabetes educators who teach the skills needed for daily diabetes management.

culture of olive oil

Homer called it "liquid gold." In ancient Greece, athletes ritually rubbed it all over their body. Its mystical glow illuminated history. Drops of it seeped into the bones of dead saints and martyrs through holes in their tombs. Olive oil has been more than mere food to the peoples of the Mediterranean: it has been medicinal, magical, an endless source of fascination and wonder and the fountain of great wealth and power. The olive tree, symbol of abundance, glory and peace, gave its leafy branches to crown the victorious in friendly games and bloody war, and the oil of its fruit has anointed the noblest of heads throughout history. Olive crowns and olive branches, emblems of benediction and purifiation, were ritually offered to deities and powerful figures: some were even found in Tutankhamen's tomb.

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Olive culture has ancient roots. Fossilized remains of the olive tree's ancestor were found near Livorno, in Italy, dating from twenty million years ago, although actual cultivation probably did not occur in that area until the fifth century B.C. Olives were first cultivated in the Eastern part of the Mediterranean, in the region known as the "fertile crescent," and moved westwards over the millennia.

Beginning in 5000 B.C. And until 1400 B.C., olive cultivation spread from Crete to Syria, Palestine, and Israel; commercial networking and application of new knowledge then brought it to Southern Turkey, Cyprus, and Egypt. Until 1500 B.C., Greece—particularly Mycenae—was the area most heavily cultivated. with the expansion of the Greek colonies, olive culture reached Southern Italy and Northern Africa in the eighth century B.C., then spread into Southern France. Olive trees were planted in the entire Mediterranean basin under Roman rule. According to the historian Pliny, Italy had "excellent olive oil at reasonable prices" by the first century A.C, "the best in the Mediterranean," he maintained.

In the land of the Hebrews, King Solomon and King David placed great importance on the cultivation of olive trees; King David even had guards watching over the olive groves and warehouses, ensuring the safety of the trees and their precious oil.

Olive trees dominated the rocky Greek countryside and became pillars of Hellenic society; they were so sacred that those who cut one down were condemned to death or exile. In ancient Greece and Rome, olive oil was the hottest commodity; advanced ships were built for the sole purpose of transporting it from Greece to trading posts around the Mediterranean.

The belief that olive oil conferred strength and youth was widespread. In ancient Egypt, Greece, and Rome, it was infused with flowers and with grasses to produce both medicine and cosmetics; a list was excavated in Mycenae enumerating the aromatics (fennel, sesame, celery, watercress, mint, sage, rose, and juniper among others) added to olive oil in the preparation of ointments.

Olive trees have an almost titanic resistance, a vital force which renders them nearly immortal. Despite harsh winters and burning summers, despite truncations, they continue to grow, proud and strong reaching towards the sky, bearing fruit that nourishes and heals inspires and amazes. Temperate climactic conditions, characterized by warm dry summers and rainy winters, favor plentiful harvests; stone, drought, silence, and solitude are the ideal habitat for the majestic olive tree. Italy and Spain are now the most prolific producers of olive oil, although Greece is still very active. There are about thirty varieties of olives growing in Italy today, and each yields a particular oil with its own unique characteristics.

Olive oil extraction is the process of extracting the oil present in the olive drupes for food use. The oil is produced in the mesocarp cells, and stored in a particular type of vacuole called a lipovacuole, i.e. every cell contains a tiny olive oil droplet. Olive oil extraction is the process of separating the oil from the other fruit contents (vegetative extract liquid and solid material). It is possible to attain this separation by physical means alone, i.e. oil and water do not mix, so they are relatively easy to separate. This contrasts with other oils that are extracted with chemical solvents (generally hexane).[1] The first operation when extracting olive oil is washing the olives, to reduce the presence of contaminants, especially soil which can create a particular flavour defect called "soil taste".

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People have used olive presses since Greeks first began pressing olives over 5000 years ago. Extant Roman era olive presses survive to the present time, with a notable collection present at Volubilis in Morocco.[2] An olive press works by applying pressure to olive paste to separate the liquid oil and vegetation water from the solid material. The oil and vegetation water are then separated by standard decantation.

This basic method is still widely used today, and it’s still a valid way of producing high quality olive oil if adequate precautions are taken.

First the olives are ground into an olive paste using large millstones. The olive paste generally stays under the stones for 30 to 40 minutes. This has three objectives:

* to guarantee that the olives are well ground
* to allow enough time for the olive drops to join to form the largest droplets of oil
* to allow the fruit enzymes to produce some of the oil aromas and taste

Rarely, olive oil mills use a modern crushing method with a traditional press.

After grinding, the olive paste is spread on fiber disks, which are stacked on top of each other, then placed into the press. Traditionally the disks were made of hemp or coconut fiber, but in modern times they’re made of synthetic fibers which are easier to clean and maintain.

These disks are then put on a hydraulic piston, forming a pile. Pressure is applied on the disks, thus compacting the solid phase of the olive paste and percolating the liquid phases (oil and vegetation water). The applied hydraulic pressure can go to 400 atm.

To facilitate separation of the liquid phases, water is run down the sides of the disks to increase the speed of percolation.

The liquids are then separated either by a standard process of decantation or by means of a faster vertical centrifuge.

The traditional method is a valid form of producing high quality olive oil, if after each extraction the disks are properly cleaned from the remains of paste; if not the leftover paste will begin to ferment, thereby producing inconsistencies of flavors (called defects) that will contaminate the subsequently produced olive oil. A similar problem can affect the grindstones that, in order to assure perfect quality, also require cleaning after each usage.

pastry history

HISTORY OF PASTRY


Pastry has evolved since Neolithic man. However, the main civilisations responsible for the evolution and spread pastry craft could be attributed largely to the great of ancient Egyptian, Greek and Roman civilisations.
The ancient Egyptians fashioned the first crude pastries out of grain meal flavored with honey, fruits and spices. The Greeks and Romans improved on the early recipes, but it was in the Middle East where pastries were developed into something of a culinary art form. Pastries were first brought to Europe during the Muslim invasion of the 7th century and quickly captured the imagination of European chefs (Wheat foods council ). Their inventive use of pastries reached its zenith during the Renaissance when pies were filled with live rabbits, frogs, and birds for special banquets, just as in the old nursery rhyme “Four and twenty blackbirds baked in a pie.” However the Chinese also had knowledge on pastry making .In Europe the spread of pastry craft maybe attributed to the Romans through their conquest , which enable the introduction of a vast variety of raw ingredients to be used in their cooking.


In 400 BC, the ancient craftsmen of Rome had established The Pastillarium corporation. Factors that contributed to the widespread and evolution of pastry included:
a. wars
b. invasions
c. marriages between members of the royal households
d. Great explorers
e. Merchants
f. Craftsmen
g. Famous gastronomes
h. Cookery writers

Such influences included the spread of cuisines and terminologies, such as the time when the Moors invaded Spain during the 8th century. The Norman conquest of 1066 resulted in a missives entry of French culture , permeating the English language , cusine , , culinary terminology , eating habits and customs. Arranged marriages , to resolve state disputes saw the union of two cultures , through chefs , courtiers , recipes , culinary terminology and customs. ( Juliet 1999) .


The golden age of pastry is often associated with France in the 18th and 19th centuries, when Antoine Careme founded haute cuisine. . He had spent much of his time perfecting the craft of patisserie and creating new recipes. He not only promoted pastry in his practical work , but also published writings. He was succeeded by August Escoffier who totally transformed French Haute Cuisine to Classical Cusine. . This included the soufflé and ice cream coupes. The book, The Culinary Guide is one the many books written by Escoffier . The English version was published in 1902.

The latter half of the twentieth century experienced tremendous enhancement in global communications , worldwide travels as well as immigration of peoples worldwide. This has led to further evolution in gastronomy. One such example is the introduction of Novelle cuisine by Paul Bocause who transformed food on a plate to painting on a plate. The more recent contributors included Michel Roux and L.J. Heinnemann. Now, the craft and art of pastry is not only exclusive to Eurporean chefs but also across the world such as America (USA).

Chronolgy of patisserie :
400 B.C. – Pastillarium corporation funded in Rome

8th C - Moors invaded Spain. This left eastern influence. It brought
new and exotic commodities which transformed western
cuisine through Europe.

10th C - 1066 Norman conquest on England . Influx of French culture
permeated English Language , cuisine , culinary terminology,
eating habits and customs.

15th –16th C -European merchants and explorers were responsible for
expansion cuisines.
Tallivent was a medieval cook who transformed and refined
art of cooking, through his writing and recipe compilation.

18- 19th C Golden age of Pattiserie . Craft was transformed into art
Antoine Careme founded Haute cuisine followed by his successor Auguste Escoffier


Later half of 20th Century
- Global Communications , worldwide , travel & immigration of peoples
In 1960s Paul Bocasue promote Novelle Cuisine . For pastry , Chefs of the likes Michel Roux and L.J. Heinnemann contributed extensively and considered aspects of technology .

baking essential

BAKING EQUIPMENT

• Baking Tray/sheet – choose a heavy baking tray that will not warp at high temperature.
• Deep round cake tin – A deep tin is useful for baking fruit cakes.
• Loaf tin – Useful for making bread and loaf cakes.
• Square cake tin – used for making square cakes. They are easy to decorate and cut into smaller portions.
• Measuring jug – Very essential for measuring liquid accurately.
• Measuring cups – Very essential, it comes in various measures (1 cup, ½ cup etc.). Used for measuring dry ingredients.
• Measuring spoons – standard measuring spoons are essential for measuring small quantities.
• Mixing bowls – of various sizes is essential for blending, whisking and mixing.
• Weighing scales – very essential for accuracy when weighing ingredient for cooking and baking.
• Wooden spoon – They come in various sizes, used for mixing ingredients and for creaming mixtures.
• Pastry cutters – Available in variety of shape and sizes. Used for stamping out pastry, biscuits, scones and cookies.
• Rolling pin – used for rolling out various kind of dough.
• Moulds – they come in various sizes and shapes for cakes and desserts.
• Palette knife – used for smoothing icing, cream, ganache. They are also used for loosening, tarts, pies and bread from tins.