Surely, we are talking about the most wonderful time of the year, when our homes smell like cinnamon and ginger, it’s all bright and shiny, and we can take our items from holyart.com out of the boxes, and put them all over the home, so we can bring the festive spirit inside.

One of those things is the food preparation for Christmas. We all want to put a lot of dishes on the table, so our guests can have a choice of what to eat. So, the question is, can you prepare some of the dishes in advance, so you can be more relaxed on Christmas day? Surely you can do it, but there are a lot of things to pay attention to. It saves plenty of time, but make sure you can freeze the food or somehow preserve it because it’s so easy for cooked dishes to spoil even after a day after preparing.

So, here are some of the pros and cons of doing this for the days that come:

1. Pro: You can be relaxed on Christmas day

We all know the struggle when we hurry, and the guests are arriving already. And you must think that you need to change something for the next year. So, preparing in advance is a good idea, because you will surely be more relaxed when the time comes. You will only need to invest in the right storage options, like vacuum containers, that will keep the food fresh in your fridge or freezer. There is nothing more important than being completely relaxed on this day. In the end, we are celebrating the birth of Jesus and we shouldn’t do that while we are completely exhausted from cooking and preparing food. So, we highly recommend you plan these things ahead and decide which dishes can be prepared in advance and stored in the fridge, so they can stay fresh for a few days.

2. Con: Some of the food can spoil

When you store the food, make sure the containers are completely clean, and that there is no way for some dirt particle to spoil the whole food. Also, you need to know which foods can stay longer in the fridge, so you can prepare them first. For example, don’t store the meat for more than one day, especially if you are preparing poultry. But also be careful with the smelly food, like cabbage, broccoli, or other cooked vegetables. Prepare the desserts first, because you can surely store them in the freezer or your fridge for a few days.

3. Pro: You will avoid the crowds in grocery stores

We’ve all been there, trying to buy everything we need the last day before Christmas. So, there is no choice in the stores, the good things are already in someone else’s fridge, and there are a lot of people around you, which can increase the stress level and anxiety. But, if you start buying the ingredients a few weeks in advance, you will be ready to start cooking earlier too. And of course, you will enjoy the whole process, without stressing yourself out that you won’t be on time when the family arrives.

4. Con: You will need to cook for several days

But knowing that you can not achieve everything in one day, cooking for several days in a row is not such a bad idea. However, in terms of the time, it can be up to 3 or 4 consecutive days in which you are dedicated only to the preparation of Christmas specialties. If you do not have much free time, it can be really tiring to do so, especially if you do not have the help of other family members who have their own worries and responsibilities.

5. Pro: Some foods are better after a few days

Cakes and desserts are such an example. It is the same with pastries that are prepared with ingredients that do not spoil quickly. Indeed, some foods get better after standing in the fridge for a few days and seem to be ready just minutes before. It’s up to you if you need to reheat it, but many of these specialties are great even when cold.

6. Con: They take up a lot of space in the fridge

No matter how practical food containers are, they actually take up a lot of space in the fridge and it can easily happen that you have nowhere to store the products you consume every day. But the good thing is that this is only a few days a year, in which you really have to work hard, but then everything goes back to normal.

Some valuable words instead of a conclusion

One of the best benefits of living in 2023 is the option to order food from catering companies, who will prepare it and even deliver it to you on the day you agree. So, if you do not like any of the above as an option, then we recommend that you order some of the food. That way you will save the most time and energy, and most often these services are not even expensive, so you can afford them occasionally during the holiday period. It’s time to enjoy, not to shut yourself in the kitchen for days, and we support you in your decision to order this year’s food from a restaurant.

The post 6 Pros and Cons of Preparing Your Christmas Food in Advance appeared first on Along the Boards.

Types of Ramen: A Guide

Classifying Ramen can get a little confusing. Some people like to classify according to the broth of the dish. Broth bases are kotteriand assari, meaning heavy and light.

Many restaurants have their variation of Ramen, so to help you along the way, here is a simple guide to the types of Ramen.

ShioRamen

Shiomeans salt, so naturally, the dish is a salt flavored Ramen. Its broths are usually clear and light. The soup is infused with plenty of vegetables like shitake mushrooms, corns, shallots, and beansprouts. The dish is served with fish, chicken, or pork and a par-boiled egg,which oozes vibrant yolk when sliced into.

Overall, the dish has fine, easy to chew noodles and a broth with a ginger hint,making the aftertaste all the more refreshing.

Miso Ramen

Miso ramen is known to be heavy and hearty. Made in butter, the dish isrich in fat and loaded with various toppings like fresh spinach, bamboo shoots, dried seaweed, snow peas, shitake mushrooms, beansprouts,barbecuedpork, andmiso paste.

Shoyu Ramen

Shoyuis soy sauce, and this Ramen was the first one to be created. The dish features curly noodles, and the broth is usually in between a light and heavy texture.

It’s usually made with chicken stock and incorporates ingredients like beansprouts, corns, green onions, shallots, ginger, and garlic. The bowl is served with ramen egg cut in half and geometric shapes of nori sheets.

Tonkotsu Ramen

Arguably, the most popular kind of Ramen, tonkotsu, literally means pork bones. The broth of the Ramen is acreamy, cloudy, white broth made from pork bones. The sweet and aromatic broth is infused with brown sugar and various spices like ginger, garlic, cloves, pepper, and assorted fresh vegetables. Safe to say, the tonkotsu, just like miso, is one of the heartiest meals in Japanese cuisine.

Even though Ramen is a cultural delicacy in Japan, it’s mostly considered college survival food in the West.

If you’ve never been to Japan, Korea, China, or any neighboring Asian countries, you may have had the pleasure of tasting authentic Ramen. However, in the West, the first thing that comes to your head when you think of ramen is likely a sterile plastic package filled with equally plastic-y noodles with a side of a small flavor packet.

You put some water in, cook it for a minute or two in the microwave or over the stove, add the flavor packet, and you’re done. A bowl of ready-made Ramen –a staplefor any college student!

However, in actuality, Ramen, authentic Ramen, is nothing like the product that is marketed under its name.

The Truth About Ramen

Originating in Japan, Ramen has a long history that explains the journey ramen lovers went on to create this bowl of perfection.

Originally, Ramen was made with opaque egg noodles, cooked in many broths, and the ingredient kansui. With the broth and noodle base cemented as the Ramen’s foundation, that is when ramen lovers would begin to add toppings to it. A hard-boiled or soft-boiled egg that’s cut in half, seaweed, sprouts, corn, small hunks of beef and pork—these would make Ramen what it was meant to be—a full meal.

So, it’s a little disappointing that hundreds of years down the line, not many people know where the real magic lies when cooking Ramen.

Why You Should Learn to Cook Ramen

In addition to being a very prominent cultural element in Japan, what makes Ramen—true Ramen—the best meal you could learn to make is its benefitsfor one’s physical health.

Ramen is already a great meal if someone is feeling under the weather.

However, Ramen offers comfort in a lot of other ways than just to make you feel warm and cozy when you’re feeling run down. Fresh Ramen made using homemade noodles, spices, herbs, and additional ingredients is a powerful meal packed with fiber, carbohydrates, and protein. Drenched in broth and served with meat, the traditional egg noodle dish makes you feel full and energetic, whereas the fresh vegetables give your digestive tract the fiber it needs.

How To Cook Ramen

Making Ramen is easy if you’re using ready-made products. A simple Shoyu Ramen takes as little as ten minutes, and all you need are some basic itemsthat you can easily find in any grocery store in America.

All you need are noodles, soy sauce, brown sugar, eggs, chicken, and a few vegetables and spices like ginger, garlic, and green onions.If you’d like to take the fancy route, you’ll need additional ingredients like pork, canned corns, shitake mushrooms, peas, fresh spinach, nori seaweed, and a few spices like cloves, turmeric, and sea salt.

Many chefs recommend the best way to cooking Ramen is to start from scratch. So, if you happen to be the adventurous type, make your own pasta and noodles with flour and eggs!

Opt for pork or beef if you want a hearty, protein-loaded meal—you can also use egg yolk as your main ingredient. Simple and easy, this recipe doesn’t seem like much, but it packs a punch when you consider the iron, mineral, and protein content that make their way into your body.

So, if you’re tempted enough and ready to take on the challenge, make a Ramen today.Even if it doesn’t go according to plan, you know you’ll still end up with a dish with all your favorite Asian ingredients.

Get Yourself An Asian-Inspired Pantry!

Order genuine Asian ingredients online through sites like SFMart, and prepare your Ramen as you want to have it. With something like that, it’s very easy to turn your ramen meal into the best dish you’ve had all year!

The post Ultimate Guilt-Free Comfort Food – Why Everyone Should Learn to Cook Ramen appeared first on Along the Boards.

It is, however, important that you choose the right product when buying infrared grills. There are so many brands to consider, but this guide will help you find the perfect infrared grill for your parties.

Best Infrared Grill Buying Guide

Before we look at the best-infrared grills in the market today, you should know what makes a grill the perfect choice for your cooking. There are some factors you need to consider before making any purchase.

• Size

As mentioned earlier, if you are catering for a large number of people, you need a bigger sized grill. You may also consider the size if you also want a compact grill, so you can carry it along with you on your camping trips. Many people think that owning a larger grill will make your food cook faster, but this is not the case. Larger sized grills take longer to preheat, and it may also become a problem when you want to store it.

• Energy Source

Many infrared grills run on different fuel sources. Some work with electricity, charcoal, or gas. Electricity is the cleanest energy source, but if you want to save on energy, you may want to consider other fuel options.

• Easy To Use

When buying infrared grills, you should consider how easy it is to operate. Some grills are more complicated, and it is only professional chefs that won’t have problems working with them. If your experience with grills isn’t perfect.

• Easy To Clean

Another factor you may want to consider is dealing with the mess after cooking. The best-infrared grills have a drip tray that removes the grease while cooking, and this makes your cleaning a lot easier.

So, now that you know what to find in the best infrared grill, here are the top grills we recommend you get today.

1. TEC Patio FR Series Built-In Infrared Grill

The TEC Patio FR infrared grill is one of the best grills in the market today. You get up to 592 square inches of evenly-heated grilling surface to cook enough food for your friends and neighbors. Just like the other TEC Patio FR Series, this model has a great quality, and its 304 stainless steel build will last for a long time. The design is solid both inside and out with its sleek design. It uses propane gas as its fuel source and comes with two fuel-efficient infrared burners. This BBQ grill will heat your food within a temperature range of 0° – 900°F in 10 minutes. It is very easy to clean as it is built with a self-cleaning surface that does not allow dirt to stick to it. You can also cook on its surface directly when you place your pots and pan on its cooking grates. This TEC Patio FR Series grill is built with the latest infrared technology which uses 100% infrared energy. It prevents flare-ups and you can use it to slow cook, smoke, or sear food.

2. Char-Broil Grill2go X200 Portable Tru-Infrared Liquid Grill

Most people prefer a compact grill that they can easily carry around. This Grill2gi infrared comes in a lightweight design and is perfect for your backyard parties. You can store it easily because it won’t take up space. The Char-Broil Grill2go gives you 200 square inches of space enough to cook meals for your party guests. It is built with solid aluminum material and uses propane gas. The infrared grill comes with other interesting features like its inbuilt thermometer to help you regulate your cooking. It is also built with an advanced TRU-Infrared technology that provides a safe, and enjoyable environment for your cooking. The infrared technology prevents any flare-ups while cooking, and it’s 9,500 BTU main burner cooks food well. It has thick, and durable legs that balance firmly on your cooking space. You can also carry it around easily using the large heat resistant handles on the top of the grill.

3. Magma Products, A10-918-2gs Newport 2 InfraRed Gourmet Series Gas Grill

This infrared grill comes in a sophisticated design and is one of the best among the Magma Products. The grill is built with an 18-9 marine grade mirror polished stainless steel and is very strong. The compact design makes it very attractive, and even if left outside, it can withstand wind and rain.  The grill also comes with a closable kid for convenience, and you can monitor your cooking through its tempered glass panel. It heats food quickly, and it’s hermetically sealed thermometer allows you to control the heat. The grill comes with foldable legs to make it easy to carry around and store.

4. Saber Grills R50sc0017 3-Burner Grill

The Saber grill is one of the safest infrared grills you can buy. It is very easy to use, and ideal for people who don’t always like to cook. The grill heats up within three minutes and does not take your time when cooking. You can also adjust the heat level to suit your needs. The Saber grill distributes the heat evenly, and it’s 18,000 BTU side burner will cook your food well. Another added feature that makes this grill unique, is its warming rack that can easily be rotated.

You can cook your onions, peppers, and mushrooms on the side burner.  This grill comes with a special cabinet with pull out shelves that can be found at the base of the grill. It makes your cooking convenient since you can keep your sauces, plates, and utensils in it.

Conclusion

The best-infrared grills are always sturdy and long-lasting. It should be one that would be easy to use and heats up quickly. Our best-infrared design is none other than the TEC Patio Fr Series. It is a quality grill that you will want to have with you when planning your next BBQ party.

The post 4 Best Infrared Grills For BBQ Parties in 2023 appeared first on Along the Boards.

A gas grill can provide a much more convenient way for the average person to make amazing grilled food. If you want to get some expert opinion on what gas grills to get for yourself, our friends from Outdoor Cooking Pros have some great suggestions for top-performing grills. If you already have a grill that you’re happy with, read on to learn how you can grill vegetables perfectly.

Grilling Basics

When using a gas grill there are some important steps you should take before grilling. An advantage of the gas grill is that it heats up much faster than wood fires or charcoal. This however doesn’t mean that you don’t need to heat it up sufficiently before grilling.

Fire up your grill and leave it on full blast for at least 15 to 20 minutes. Using high heat for short periods of time is called direct grilling, and is good for applications such as seafood, steaks, chicken breasts, and most vegetables. Now that you have a general idea on how to grill your food, let’s focus on one type of food that you can totally enjoy grilling: vegetables.

Why Grill Vegetables?

It is always a dream to throw on a rack of ribs or juicy steak on the grill to be kissed by the infernal heat of the charcoal briquettes or propane flame. The results are magical and you call it a complete weekend when mixing such delicacies with good company, drinks, and laughter. The grill creation does not start and end with just the chunk of protein about to be seared under scorching conditions.

The backyard chef must also consider adding some color and flavor such as vegetables to the picnic plate. Dietary guidelines tell us to get five servings a day so why should an outdoor prepared meal be any different? The ability to cook veggies on the grill is quite easy and fun provided you choose the right kinds.

Ideal Vegetables for Grilling

Vegetables seem to get a bad rap not just by kids, but adults as well. How is one expected to get excited when the first image of vegetables is the small rectangular box of frozen broccoli cuts or can of creamed corn hidden in the food pantry that may be from a few years back? Erase such thoughts from your head and prepare your palate for these ideal vegetables for grilling.

Potatoes

Potatoes are usually one of the first carbohydrates of choice to accompany the main dish. Most cooking methodologies with the potato involve stove top methods or use of the oven for your giant baked spud. There is no need to heat up the kitchen as even potatoes can be heated through the use of the grill. The preferably way to cook potatoes on the grill is through cutting them into steak fry portions and seasoning them with butter (or olive oil) and Mediterranean herbs such as rosemary and oregano. Wrap the potatoes up in two layers of aluminum foil and place on the grill under medium heat with cover closed. Please keep in mind that these vegetables will need to begin cooking way before any meat touches the grill since the cooking time is going to take about a half-hour. The end result will amaze you but beware of extreme heat when opening the foil pouch.

Summer Squashes

Nothing adds a little color to your picnic plate-like grilled zucchini or yellow squash. I usually purchase one of each and cut lengthwise no wider than one inch thick. Coat the squash with a little olive oil, salt and pepper and lay on grill over medium heat. Cook the squash about four minutes on each side and remove from the grill. The squash will have a neat appearance and buttery flavor that will accent your main dish quite well.

Corn

Living in the Midwest, I typically do not commence eating corn until the locally grown stuff hits the markets. The methodology for cooking corn is quite simple. You will want to immerse the corn with husks still on the cobs into a bucket of water for at least a half-hour. Then the corn can be placed on a grill over medium heat. The total cooking time is about ten to twelve minutes and the cobs will be rotated every few minutes. The end result will be tasty since the kernels are apparently “steamed” and given a roasted flavor during the cooking process. I like the smoky aroma that permeates the backyard when grilling this side dish. The only negative attribute to the corn in the husk technique is trying to remove the very hot husk to serve yourself and your guests. Do yourself a favor and wear gloves when getting the corn husk removed.

Mushrooms

Nothing accents a steak quite as well as a good cremini or button mushroom. Mushrooms are quite easy to prepare on the grill but can be very fragile and fall apart easily if not heated appropriately. The optimal way to grill a mushroom is to skewer it after a good cleaning. There is no need to oil or season mushrooms since they hold their own when it comes to flavor and moisture. Place the skewer on the grill over medium heat and grill for about ten minutes turning every few minutes. If you prefer mushroom as the main course rather than a steak, then consider purchasing a larger Portabella mushroom which can be sliced and placed directly on the grill. Portobella mushrooms are very tasty and are excellent with red wine.

Bell Peppers

Peppers are one of my favorites as I will mention them last. Peppers are pretty simple to prepare for the grill. Once the pepper is rinsed, cut the pepper in half and remove the seeds, ribs, and any extra debris. Cut the pepper lengthwise into one inch strips. The peppers can then get a little coating of olive oil and hit the grill. Watch the peppers closely as they only need to be grilled for about three minutes on each side. Peppers almost transform into fruit when heated by the flames as a sweet roasted smoky flavor seems to emit during the grill stage. When peppers are in season I will usually prepare two or three different colors of peppers to make the dinner plate more esthetically pleasing to eyes and even more so to the palate.

The post Grilling 101: Vegetables appeared first on Along the Boards.

The production and distribution of food are very complex and layered. There are, in turn, a few key ingredients that are predominantly used in our daily diets – these are usually called “staple foods” and differ from area to area, from continent to continent. Let’s see which these are and who is the biggest name in their production and distribution.

1. Corn

Corn is one of the oldest staple foods, with a history that goes back ten thousand years. Today, it is cultivated all over the world, in huge quantities: last year, the global production of corn was around 1.1 billion tons.

Corn is used in many areas. It is used as a food or a feed ingredient, its sugar content – in the form of high-fructose corn syrup. According to this website, all the biggest food and beverage companies use it in their products. At the same time, a good part of the corn produced worldwide is transformed into ethanol used as a biofuel for cars (mixed with gasoline) and various chemicals, plastics, adhesives, and such.

The United States is the biggest producer of corn in the world, with an estimated production of more than 350 million tons in 2019.

There are several cultivars of corn that are produced with different goals. The “usual” corn is used as food – as cornmeal, starch and canned sweet corn – or animal feed. Then again, there are different cultivars that are used for the production of popcorn, for example. And the quantity of popcorn produced (and eaten) globally is also huge: each year, about 11 million tons of corn is popped.

2. Rice

Rice is usually associated with Asia – but it’s a widely consumed food all over the world. While it is not the staple food with the biggest yearly production (around 700 million tons were produced in 2017), it is the most widely consumed staple food around the globe. Rice is almost always consumed whole – there are a few foodstuffs, like rice noodles, that use rice flour as their main ingredient.

China is the biggest producer of rice in the world, with a total production of more than 200 million tons, followed by India, Indonesia, and Bangladesh.

There are many popular types of rice available – the most common are the long-grain brown and white varieties, basmati rice (commonly produced in India and Pakistan), arborio, commonly used for cooking risotto, and the sushi rice, widely used in Japan. These types of rice have a different flavor, fiber, and starch content, making them fit for their respective uses. And recently, a new type of rice was added to the list: the golden rice, a GMO cultivar with a high beta-carotene content (a precursor to vitamin A), meant to prevent childhood blindness in areas where the local foods aren’t rich enough in vitamin A.

3. Wheat

Wheat is the staple food of the western world. While its productivity is far below that of corn, it is the one with the most land dedicated to its production: more than 200 million hectares (almost 500 million acres). Close to 700 million tons of wheat are produced each year, with the biggest producer being China with around 122 million tons. Wheat is almost always milled into flour.

There are several types of wheat. Common wheat is the most widely cultivated, used to mill the flour for bread, and durum wheat is the second-most-widespread, used to produce pasta. Other varieties have different contents of starch and gluten, which gives them different properties.

4. Potatoes

Potatoes are eaten all over the world thanks in part to fast food but it’s an essential food in Europe – especially in the Northern and Eastern areas. There are more than 1000 cultivars of potatoes out there, used in many ways – from the production of vodka to bioplastics. But their main use remains eating.

In 2018, the global production of potatoes has reached close to 370 million tons, with the biggest producer being – you guessed it – China.

As we said above, there are literally hundreds – more than 1000 – potato cultivars out there, including local varieties specific to certain areas. Potatoes can be divided into two main groups, though – they can be starchy (with a high content of solids and low in moisture that become mealy and fluffy when cooked, like the best-known potato cultivar out there, the Russet) and waxy (with high moisture and low starch content that retain their shape when they are cooked).

5. Cassava

Cassava, also known as manioc or yuca, is the root of a shrub native to South America – and another staple food. Each year, more than 250 million tons of cassava is produced. It is used a lot like the other tuberous staple food on our list: it is eaten, it is used as animal feed, as an ingredient for various alcoholic beverages, and a large quantity is used each year for the production of tapioca, a starch extracted from the cassava tuber, used as food and animal feed. Also, it is studied as a potential raw material for biofuels.

Although it originated in South America, its biggest producer is Nigeria but other countries like Thailand, Indonesia, and Brazil also produce massive quantities.

Staple foods are the most valued because they provide the necessary nutrition while being suitable for long-term storage. Staple foods are also the basis of the food industry and are sold in enormous quantities each year, making them a massive business all over the world. And perhaps the most important one.

The post 5 Top Staple Foods: A Big Business All Around the World appeared first on Along the Boards.

As we all know already, in our world there are two types of medicine. Modern medicine, which consists of pills, syrups, injection shots and other chemically processed mixtures, and natural or alternative medicine that is based on plants, trees, herbs and things of that nature.

There isn’t a “best way” when it comes to choosing what kind of treatment you’re going to give a person with a certain condition, but it is worthy to remember that some cases can be treated more easily by using modern medicine, while others can be perfect for natural, herb-based remedies.

Now, what are the differences between modern medicine and alternative medicine? Well, that’s exactly what we’re here to talk about, so if you are curious about learning more, feel free to stay with us until the end of this article. Let’s take a look.

Alternative Medicine

It might not be very common in your country or city, but there are people in this world that never use any medicine except alternative. They strongly believe that nature can cure everything, so all of their remedies are something based on herbs and plants, one of which is Kratom.

You’re probably wondering why someone would use a homemade remedy instead of using one that has been tested numerous times in sophisticated laboratories, and that’s a good question, but we have an even better answer.

Those who are fans of alternative medicine believe that everything that is caused by nature can be cured by nature, and without any side-effects, which is pretty well-known for most modern medicine today. For example, depression is something that becomes common amongst people nowadays, but anti-depressants are known to have tons of side-effects, which is why these groups of people prefer to cure with Kratom instead.

What is Kratom?

Like we already mentioned, Kratom is a plant that grows in South Asia, or at least it did before people started planting it in many different places across the world. When it was first discovered, it was used as an alternative remedy, but after a few researches, many found out that it can also be used as a recreational drug.

Kratom is legal to use in almost all countries world-wide except Australia and Denmark, and it is proven to have some amazing effects on people that suffer from anxiety or depression. For those of you wondering, this plant is consumed as a dietary supplement, and it is also categorized as one.

There are many different Kratom strains that you can find on the market, and each one of them has a different effect, very similar to Marijuana strains, if you need something to compare it with. There are so many strains that you should know about, but we can’t list them all, so here are some of the most popular ones.

• Bali 

Provides a lot of euphoria and also has a pain-relieving effect, a favorite amongst people that have chronic back pain or intense headaches.

• Maeng Da 

Makes you feel energized, doesn’t affect your mood all that much but it also helps a lot when it comes to pain reduction

• Super Indo 

This strain has a very similar effect as the popular Bali strain, except it doesn’t provide as much euphoria. It still has the pain-relieving effects, so if you want to get rid of chronic pain but remain perfectly normal emotion-wise, this is a great choice.

Many other strains have very interesting and useful effects, but like we already said, they are way too many to be listed in one article. Luckily, you can visit shopketum.com and find out some more.

So, how does it work?

Most of you are probably wondering how Kratom works, and that’s exactly what we’re going to explain below.

In Kratom, there is an ingredient that goes by the name of mitragynine. This ingredient can bind to our opioid receptors that are located in our brain, and relieve us from any pain that we might be feeling at the moment. Now, here comes a very interesting part about this plant.

When you’re consuming mitragynine, in lower doses it provides you energy and makes you feel euphoric. Great, this means that if I take a lot of it, I’ll be full of energy for the entire week, right? Well, that’s not entirely true, unfortunately.

The tricky part about mitragynine is that in higher doses it has a very sedative effects, so if you take too much of it, instead of becoming ultra-energized, you’ll just want to fall asleep and rest.

What can Kratom help me with?

Kratom can be really useful if you happen to be suffering from some of the following conditions

• Muscle aches and pain
• Fatigue and constantly feeling tired
• Diarrhea and other stomach irregularities as well as pain
• Dangerously-high blood pressure
• Anxiety
• Depression
• Insomnia
• PTSD or also known as post-traumatic stress disorder

In places where Kratom originates from, people were using it for centuries. It has many different names that the locals came up with, and some of them are Kakum, Thang, Ketum, Thom and Biak.

In what form can I find Kratom?

This plant can be found in many different forms, including gum, extracts, oils, tinctures, capsules and tablets. People that are using it for a long time, especially the locals in areas where Kratom grows, are consuming it “raw”, simply by drying the leaves and either eating them in that particular form or powdering them and using the powder as extra flavor for their meals.

If you’re from the United States for example, where Kratom isn’t that common to find, you’ll probably find it in some of the other forms that we mentioned above, such as capsules and tablets. This can also be a good thing because on each capsule or tablet you’ll know the exact dosage, and you’ll know how much you’re consuming, which isn’t the case when you’re eating raw leaves.

The post Kratom Strains, Types and How They Work appeared first on Along the Boards.

Food processing is a multi-step process, and it has some main steps that we are supposed to follow. The three main steps that are involved in your food production process. These steps are

• Manufacturing the food
• Labeling of your food product
• Shipping or transportation of your food products

Once we decide to venture into the food production industry, we are mandated to observe high levels of hygiene and all the government rules that are put in place for food manufacturing. Below are what is involved in each step of the food manufacturing process and its requirements.

1. Manufacturing

Once we have decided to start a food processing industry, you will need to visit the necessary government bodies that regulate the food industry to get the go-ahead with the food production process. Regarding home-based food supplements, the food controlling authority and the USDA regulates the following in your food items.

• Dietary supplements in your food products.
• Food additives used in your food products.

The food products, which are always regulated in some aspects of poultry, egg, and meat products.

The United States Department for Agriculture and the FDA also regulates the following elements in your veterinary products.

• Livestock feeds
• Pet foods and
• Veterinary drugs and other related devices.

When we pass the above tests from the FDA and USDA, then we are set to continue with the manufacturing of your food products, and they will be ready for consumption by your clients.

If we want to save some cash on the registration of our home processed food, we should classify our home kitchens as our facilities, as in most states, home-based food businesses are exempted from some FDA regulations.

Once you are done with the manufacturing process, the next step is labeling and packaging of your food products.

2. Packaging and Labelling

This is one of the most sensitive parts as one small mistake in packaging and labeling may lead to the cancellation of our food products to entering the market. According to the Federal statutory law, a food is misbranded and hence prohibited from being sold if the container’s label is misleading.

Instead of giving ourselves a hard time labeling our products, of which we are more likely to make some errors in the process, we can place our orders with enko products or other recognized packaging and labeling firms.

Due to the sensitivity in packaging and labeling, packaging firms have also come up with the required containers which do not go against the US federal laws and thus saving us the chances of packaging our food products in deceptive containers that are prohibited.

3. Shipping of Our food products

The federal statutory law states that food stored and transported in unsanitary conditions is considered as adulterated even when the food is not contaminated. Poor storage and shipping of our food products may as well lead to significant loses to our businesses and, thus, the need to use the best shipping methods and firms available.

Shipping of any food products involves a lot of paperwork, which may, at times, be tiresome and time-wasting. Shipping firms have made it their duty to help us in having our food products shipped with the right shipping company, which saves us from making the wrong choices of shipping our products.

We should always choose the shipping companies that have all the special handling tools for our food products as this will be cost-effective and also the shipping will be on time as that is on time. Shipping on time is very critical for customer satisfaction as this will ensure that we have a good reputation with our customers.

The post The Professional Way of Manufacturing, Labeling, and Shipping Your Food Products appeared first on Along the Boards.