If you learn something…
If you learn something that changes you, you’ve made progress. If you learn something that changes others, you’ve helped change the world. ~Lanie

If you learn something that changes you, you’ve made progress. If you learn something that changes others, you’ve helped change the world. ~Lanie

Today… don’t think of saying any unkind word. Think of the people who can’t speak. Don’t complain about the food you eat, some have nothing. Don’t complain about life, many die young. When you’re tired of your job, think of the jobless, the disabled and those who wish they had yours. When sad thoughts seem to put you down, paint a smile on your face that you’re still around. Life is a gift. Live it well. ~Mam Cell
Life is full of uncertainties; we’ll never know when our time on earth is up until it’s over. So take many pics, laugh much… Take time to look up at the stars. Have a long walk with someone…Feel the cold wind… Smile a lot and love like you’ve never been hurt. Every 60 seconds you miss is a minute of happiness you’ll never get back. ~Terry
There are a few states that do spell out a distinct difference between apple cider and juice. For example, the Massachusetts Department of Agricultural Resources specifies that “Fresh cider is raw apple juice that has not undergone a filtration process to remove coarse particles of pulp or sediment …. Apple juice is juice that has been filtered to remove solids and pasteurized so that it will stay fresh longer.”
Cider from these states is probably what most of us picture: an opaque, highly perishable apple drink available at farm stands and markets in the fall. It’s juice, but unfiltered and sometimes unpasteurized. In unpasteurized apple cider, naturally occurring yeasts can cause fermentation, making the drink slightly fizzy and alcoholic over time. Apple juice in these states, on the other hand, is much more clear and pasteurized. Source: The Kitchn | Link source
The best saladette tomato for cooking, Tomato Margherita offers plentiful tomatoes 5 to 6 inches long, thin-skinned and packed with meaty flavor. The plant is quite disease-resistant, for heavy yields all at once — ideal for canning and juicing. Delicious fresh but indescribably good when roasted, Margherita is made for cooking. The fruit ripens uniformly and is quite attractive, with dark red color and vitamin-packed flesh.
Source: Folia | Link source
1. Load up on lycopene
The antioxidant properties of lycopene may protect our immune cells from destructive free radicals, molecules that can harm cells and damage DNA. The best way to get lycopene—which is in the skin, and gives red tomatoes their rich colour—is through cooked or processed tomatoes (juice, sauce and paste). Cook tomatoes with a little healthy oil (e.g., olive or canola), which helps carry the lycopene into the bloodstream.
2. Care for your heart
Tomatoes are rich in vitamin C, which, like lycopene, is linked to reducing the risk of heart disease. Most of the vitamin C is concentrated in the jelly-like substance that encases the seeds. Tomatoes are also high in salicylates, which have an anti-clotting effect on the blood, and may be partially responsible for tomatoes’ protective effect against heart disease. Many recipes advise removing the seeds to prevent a bitter flavour. But to conserve nutrients, use plum tomatoes, which have less-bitter seeds.
3. Help control asthma
A new Australian study found that adequate intake of lycopene and vitamin A helped reduce exercise-induced asthma symptoms.
4. Feed your bones
Tomatoes contain vitamin K, which plays a key role in clotting blood and maintaining strong bones. And, research from Boston University found that vitamin K deficiency is linked to a higher prevalence of hand and knee osteoarthritis.
5. Add vitamin A
Vitamin A helps maintain healthy skin, hair, mucous membrances, bones and teeth. One cup (250 mL) of chopped tomatoes provides over half of the recommended daily amount of vitamin A for women.
Source: Best Health
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