The History of Iced Tea

Flavors - The History of Iced Tea

Hello everybody. Now, I learned about Flavors - The History of Iced Tea. Which may be very helpful for me and also you. The History of Iced Tea

Iced tea is a beloved drink in the United States, and is becoming more beloved in other countries, though it will probably never reach the level of consumption by Americans. Surveys have shown that nearby 2.2 billion gallons of tea are consumed in the Usa every year, and at least 85 percent of the total is iced. With a host of choices for their iced drinks, such as powdered, canned, and bottled for a quick pick me up, and the original brewed drink using either bags or loose leaves, people in the United States have proven their love for this appetizing beverage.

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For many years, it was believed that iced tea was first introduced at the St. Louis World's Fair in 1904. A man by the name of Richard Blechynden, who was the Commissioner of Tea for India, was also the director of the East Indian Pavilion at the fair. Mr. Blechynden had ready samples of hot tea for fairgoers, and noticed that no one was taking advantage of them, as it was an unseasonably hot day and everyone was going for the coldest beverages they could find. He had the idea of icing down his hot mixture, and presented it to the public that way. The crowds loved it, and word spread of this appetizing way to enjoy a wholesome drink. Mr. Blechynden did not originate the iced version, but made it more beloved with Americans.

This was not, however, the first time that the iced drink had been available in the United States. Rewind to the 1800s. Cookbooks from that era prove that the iced drink was beloved served in punches and made with green leaves - not black leaves. Sugar and quite a bit of liquor were added to these, and they were given keen names in line with the times. The popularity of these punches continued into the mid 19th century, and the names given to them begin to be regional and also patriotic in meaning.

The 18th century also saw the start of refrigeration as we know it today. First there was the ice house. Then came the ice box, the first refrigerator, which was patented in 1830. Slabs of ice kept the contents cold, and were delivered several times a week by an ice man. Ice tea became even more beloved as the availability of ice and a form of refrigeration became available to all. "Tea Punch" was still beloved for parties and gatherings, made now with black leaves and green leaves, white sugar, heavy cream, and either claret or champagne, and ordinarily served cold.

In a Southern cookbook published in 1879, a formula for the iced drink appears, and it is ready in a way that is similar to the way many people put in order it today, except the sugar is not added while the compound is hot from brewing, the time when it dissolves best. Other recipes from 1884 and 1890 make it plain that people had been enjoying the iced drink before 1890. Lemon was, and still is, hugely beloved in the iced mixture.

In fact, lemon has been used in iced tea from the first glass of it served in this country! What we know today as "refrigerator tea" was known as "refrigerator tea" when it came into popularity nearby 1890. In 1893, the Chicago World's Fair sold the iced collection and also lemonade. Firm was brisk, as more than 00 was earned from the sales.

In 1904, the World's Fair was held in St. Louis. For a long time, historians belief that iced tea was invented at this fair, but added investigation in later years proved them wrong. The fair did make the iced drink more popular, as the crowds wholly enjoyed their free samples served by Richard Blechynden, and it is felt that fair goers went back to their homes and spread the word about how appetizing and refreshing the iced tea at the fair had been. Since people from all over the country attended the fair, word traveled to both coasts and in any place in between, for after 1904, the popularity of iced tea grew. By the time World War 1 became a reality, people were purchasing extra tall glasses known as "iced tea" glasses, long spoons for stirring, and lemon forks.

During Prohibition, iced tea became even more beloved as people had no choice but to find alternative beverages to the beer, wine, and alcohol they had consumed. A formula published in yet an additional one Southern cookbook contained the formula for iced tea that was used in the South for decades, and is still in use in some Southern kitchens today.

The bag was also invented in 1904. A merchant from Boston sent samples to his customers in limited silk bags. When he discovered that people were brewing the leaves without removing them from the bags in order not to have to deal with the loose tea leaves, the bag as we know it today was born.

At the time of World War 2, Americans had no way to regain green tea, as the usual sources had been banned from dealing with the United States. All leaves had to come from India, and they were black. When the war ended, the people of America were drinking practically 99% black, and that trend stayed the same until recently, when green came into vogue once more.

It has been estimated that fully 60% of all the tea drunk in America is consumed in the South, and about 90 percent of that is iced. In fact, iced tea is so beloved in the South that it has been fondly dubbed the "House Wine of the South". Southerners believe in sweetening their drink heavily, and the habit has spread to other parts of the country, where this concoction is known simply as "Sweet Tea". Lemon and mint, as well as whiskey, are beloved additions to Southern style iced.

Iced tea has become beloved in new years as a mixed drink called an "Arnold Palmer" or a "Half and Half". This consists of half sweetened iced tea and half lemonade, which makes for an even sweeter drink than usual, but with a small note of sourness as well. A half and half can also be half unsweetened and half sweetened tea, which cuts the super sweet taste of most Southern drinks. In the Southeast, this is generally called a "Chris Rock" as this comedian came from South Carolina.

Bags are still a beloved means of brewing iced tea, mostly for the convenience factor and the low price. More and more, people are turning to loose leaves however for preparing their iced tea because of the wide range of flavors, and the fact that brews from loose leaves has a fuller, richer flavor, and is ordinarily a higher capability as well.

No matter how it is prepared, iced tea is here to stay!

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seeing Into Mexican Food History

Flavors - seeing Into Mexican Food History

Good evening. Now, I found out about Flavors - seeing Into Mexican Food History. Which could be very helpful to me and also you. seeing Into Mexican Food History

Historically, Mexican food is one of the most loved cuisines among American eaters all over the U.S. And has spread to other countries as well. Of course, depending on the number of "heat" or fats in a particular Mexican dish, it may cause a question for some of the more delicate digestive tracts. And that brings us to the point of salutary eating and Mexican food.

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The question with most Mexican foods that you find north of the border is that they have been infused with too much fat and added calories. Some restaurants have turned their recipes into monstrous super sized meals with sufficient food to feed an entire family in each private serving. If you look back into Mexican food history and voyage into distinct regions of Mexico, you will find that Mexican food, cooked in most local restaurants and casas, are well prepared with salutary ingredients.

Most Mexican food that is made in Mexico is rich in fresh vegetables. They are very salutary because these vegetables and other fresh ingredients recite vitamins and proteins into the food. It is also flavored with real spices which can also be salutary as some spices consist of antioxidants. Real spices give you real flavor that is natural and therefore good for you.

Now it is well inherent to eat that salutary Mexican food here in the States if you know how to get ready the dishes yourself and you use salutary ingredients. There may be a store near you where fresh ingredients can be well found and purchased, that are rich in the vitamins and devoid of the items that are detrimental to good health.

Some "American" versions of true Mexican dishes will often times bear wee resemblance in looks or flavor to the dish it represents. The question is that the American dining public has gotten used to these "Americanized" recipes and super-sized portions with fat-infused ingredients. As Americans we have come to think of the fat, or "lard", as adding further flavor. We, the consumer, are to blame for that. The restaurants are only giving us what we order most and seem enjoy.

If you witness the history of Mexican food you will find that their recipes have been handed down from family to family for generations. private families have worked out the best combinations of fresh spices and other fresh ingredients to make food taste good. What they have found is that freshly prepared food, using freshly harvested items produces a rich tasting and salutary meal.

These recipes with all natural and fresh ingredients, never frozen, have graced the Mexican people's tables for centuries. It is a food that can be served as a weeknight meal or at a extra occasion. inexpressive family recipes or favorite dishes are often requested at graduations, weddings, or anniversaries. Even when celebrating we should strive to serve food that is both salutary and "muy deliciouso." We should revel in the salutary choices that the Mexican population have been serving for centuries and adapt them to our ways of life. Admittedly, some recipes can take some hours or days to prepare. But many have been adapted to our "fast-food" mentality, and have been revised to be able to get ready a great and salutary Mexican meal in under an hour.

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History of Sushi

Flavors - History of Sushi

Good afternoon. Yesterday, I learned about Flavors - History of Sushi. Which may be very helpful if you ask me and you. History of Sushi

Pure and beautiful, plumb and chewy, sushi's in it's own world of tempting clean and fresh flavors.

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Sushi can be over the top chic at times, but it started out with much humbler roots.

Sushi is over 2000 years old and started out in Japan. It started out as a process used to retain fish by pressing the fish in a salt and rice mixture. The earliest known type of sushi was called "Nare-Zushi" or preserved carp. It was stored for months that way then opened and eaten without the rice. It is still eaten this way in some parts of Southeast Asia.

Around the fifteenth or sixteenth century the process was shortened creating the "Nama-Nare-Zushi" or partially fermented sushi. In this form the rice was eaten with the fish. It wasn't until much later, colse to the seventeenth century, when the Japanese started adding vinegar to cooked rice to get the trademark tangy rice taste of today.

They called this "Haya-Zushi"or instant vinegared sushi rice.

By the eighteenth century "Maki-Zushi" or rolled sushi, began to appear. When the early nineteenth century rolled colse to (a tiny sushi humor there) "Nigiri-Zushi" or finger sushi, came into popularity as sushi stalls started popping up all over Japan. Sort of the first Fast Food sushi, population could eat these tiny bite sized rolls on the go.

The many occasion in sushi history occurred in 1824 when a Tokyo sushi stall seller named Hanaya Yohei made a finger sushi topped with a slice of raw fish. Word spread fast and now we have sushi in it's current form.

Raw fish and vinegared rice, what a delectable combination.

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Twelve Green Coffee Bean "Defects" That Will Damage Your Roast

Twelve Green Coffee Bean "Defects" That Will Damage Your Roast

Flavors - Twelve Green Coffee Bean "Defects" That Will Damage Your Roast Good morning. Today, I discovered Flavors - Twelve Green Coffee Bean "Defects" That Will Damage Your Roast. Which may be very helpful for me therefore you.

Continuing with our Green Bean Series, this month we're going to take on defects in wet processed Arabica coffee beans; their cause, how to identify them and the succeed they have on the roast. What I said. It is not in conclusion that the real about Flavors. You read this article for information on that need to know is Flavors. Flavors Our "Roasters Tools - Green Bean Series" is a five part appraisal of how the characteristics of green coffee beans sway the outcome of the roast. Roasters who consistently buy strictly top grade superior coffees may have only rarely been confronted with defects, while the majority of roasters run across them much too often, even when presented with what is being sold as "Specialty" grade coffees. The fact is, any one of these dozen defects will negatively sway the ability and alter the taste of the coffee you're producing. These defects are both identifiable and preventable. The defects in this report are separate than the "formation" defects we talked about in a previous article. With that in mind, we aim to give you a very straightforward, to the point identification of what these defects look like, their causes, and how they can sway the profile of your roast. The Twelve Key Defects To Look Out For: Faded Beans Amber Beans Coated Beans Green Water Damaged Pulper Damaged Insect Damaged juvenile Beans Foxy Beans Triple town Cuts Stinkers Over-Fermented Diseased Faded Beans Faded beans can be a succeed of either over drying or captivating excessive moisture, depending on the environment. either way, faded beans have a low resistance to environmental factors. The succeed on the roast is that they give a dull roast regardless of the roasting profile. The succeed is a soft bean with musty and woody flavors in the cup. And, the percentage moisture loss will be very high. The color of these beans is pale, whitish brown. Normally, they succeed from beans that have a high moisture article (11% - 13%) and when stored in a warehouse, they'll tend to dry out. In the process of drying out, and because they are not in taste with direct sunshine, these beans tend to fade. Instead of drying, these beans are beyond doubt rotting and developing molds inside. It's these molds that cause the beans to dry excessively, producing their pale to whitish brown color. In addition, while the drying of wet or dry processed beans, the coffee can be negatively affected if not properly exposed to sunshine at the thorough stage in the drying process. Another cause is when coffee has been over-hulled using a hammer mill. In this case, the beans will come out with a dull color as a succeed of the outer cells being bruised and petite dust permeating the outer layer of the beans. One final factor that can lead to the fading of coffee is from older coffee that has been kept in a storage for two to three years or more, causing the beans to dry out, create molds and other negative consequences. Amber Beans These beans have a captivating shiny gold color. The cause is due to mineral deficiencies in the soil (including iron). When you roast these beans, the cup will be lacking in acidity, with a flat harsh body and a bitter flavor. Also, the roast produced by these beans will be very dull in color. Coated Beans These beans have a sticky silver skin caused by either overbearing or from being drought affected. The characteristics of these beans look whitish, rough and display petite lines from the silver skin. In the process of roasting, you'll taste soft beans with excessive chaff. The roast can succeed in negative effects in the cup, including excessively high grassy, hay, earthy, woody, greenish and potato flavors. Green Water Damaged These are fully processed beans that, when hulled, get in taste with water where a chemical reaction takes place, turning the beans a greenish color. This situation results in the beans becoming moldy and toxic. Pulper Damaged In the process of going straight through the pulping machine, coffee beans can get stuck, creating excessive pressure which causes the beans to come to be wounded. These wounded beans will burst and then begin to slightly oxidize, come to be contaminated with water and over ferment, causing molds which succeed in earthy, leather and musty flavors. In addition, the roasted beans will be uneven; some will be split, while others will appear round and mixed together with the solid beans. Insect Damaged Berry moths inject the coffee cherry in the process of laying eggs, creating a black needle-like hole. Antestia bugs damage beans causing them to bruise, which produces rough black to yellow-like colored spots. Beans with these types of insect damage will give a soft roast and the beans will tend to shrink, creating dominant musty, alkaline and salty flavors. Immature Beans Picked under-ripe, often as a succeed of overbearing and drought affected conditions, the characteristics of juvenile beans consist of a rough face and greenish color with a sticky silver skin and will ordinarily have thin edges. The roast will be very dull, with open center-cuts, soft beans and subsequently furnish no acidity, heavy body, with greenish and grassy flavors. These beans can also lead to Quakers in the roast; graphic only after roasting by their pale appearance and flat peanut butter taste. Avoiding the buy of juvenile beans is the best way to avoid contamination by these defective beans. Foxy Beans As you might imagine, the name comes from the color of a red fox. This rusty-red color is generally brought about by the beans being over-ripe. These beans tend to have a dead embryo and will give you fruity fermented and nutty flavors. Triple town Cuts These are deformed beans caused by malnourishment due to either drought affected conditions or lack of minerals, creating ragged beans with multiple town cuts. During the roast, these beans can split open at their double or triple town cuts. They are fragile, soft and very permeable; which will over roast, creating a heavy body, a flat cup and a smoky, burnt taste. Stinkers Stinker beans can have a normal formation, but have a dead embryo and are yellow in color caused by over-fermentation and/or over-ripe. If crushed, broken or cut open when raw, they put off an order that's very unpleasant. Even one or two stinkers in your roast can ruin the whole batch and give you a foul cup. Over-Fermented These beans look soiled and have a tobacco color. When roasted you'll get a pulpy, sour flavor and unclean, dirty cup; with a smell of rotting flesh or a cow shed aroma. If only slightly over-fermented, your roast may give sour and onion flavors. Diseased These defects are brought about by the coffee being affected by various diseases like Cbd (Coffee Berry Disease) and Leaf Rust. When disease strikes a coffee farm, the mom plant will furnish beans that are premature. This will sway the berry before it ripens, ordinarily at the milk stage, and the beans will either not create at all or only partially develop, with a very small berry or nonexistent berry inside the parchment within the cherry. The deformed part of these beans looks somewhat brownish to very dark brown in color, often with deformities that look a chipped off piece where the bean is left with dark brown marks which go deep into the bean. The deformed part of these beans is generally flaky and ragged in formation. These small diseased beans will be only partially developed, but can still be harvested and end up mixed with other beans of normal quality, then sold in the marketplace. So, What Do You Do? First, avoid these nasty defects when you're purchasing green coffee whenever possible. Second, educate your customers about the tastes potential in a ability cup. An uneducated palette can even get accustomed to over-fermented, moldy, musty, peanut-buttery and other flavor defects that are beyond doubt toxic when ingested into the human body! And, continue your quest to generate the excellent roast! I hope you receive new knowledge about Flavors. Where you'll be able to put to easy use in your day-to-day life. And most importantly, your reaction is passed about Flavors. Read more.. Twelve Green Coffee Bean "Defects" That Will Damage Your Roast.

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A History Of Britain For The Visitor

A History Of Britain For The Visitor

Lays Potato Chips - A History Of Britain For The Visitor Good evening. Now, I discovered Lays Potato Chips - A History Of Britain For The Visitor. Which could be very helpful in my experience so you.

Over many centuries its character has been formed most importantly by its geographic location. Hence its status as one of the largest islands! It's has never been successfully totally invaded. Even the Romans could not take Scotland and had to build a wall known as Hadrians wall to keep them out. What I said. It is not the conclusion that the actual about Lays Potato Chips. You check out this article for home elevators what you wish to know is Lays Potato Chips. Lays Potato Chips The roman invasions in Ad 43 lasted 350 years, however the britons in built independence borne by island living fast estinguished the roman influece, although many of their advances such as Roman roads still exist today. This independence of the Brits is also shown by its breaking away from the catholic church in the 16th century. Today the very chracter of the British is seen by its almost comical participation in the European union. They are still opposed to the Euro currency and still insist on driving on the left hand side of the road. After fighting two world wars the British were very relunctant to cooperate with the French on a channel tunnel. After all wasnt it this that we fought the war for. I.e. To keep the foreigners out! Yes the British do have their quirkyness, even not been very illustrious for its culinery skills it has still claimed the crown for making tea! Which in all fairness the continenetals do respect and never challenge! After all, all it needs is to boil some water! Although regarded as rather aloof, they do understand freedom and are the mum of democracy. Their legacy is unbelievable. From horse racing, i.e. The grand national to its very strange Morris dancers. The remarkable parks and Royal family. The Royal family probably epitimises the british best. Where most countries got rid of theirs, by guillotine and other forms of execution, the British somehow still kept theirs. The suspect for this is their culture of playing the game and the equilibrium of justice. A great example of this was when a Italian prisoner of war was accused of murdering a local Brit. It was widely felt a partisan jury would find him guilty, but no, the verdict was a very stong not guilty, showing the inbuilt fair play of the British. Although a small island, the diversity of its geography is quiite amazing. From the flat lands of East Anglia, where by the way Cambridge and its illustrious universites lay. To the great lakes of Windermere to the unbelieble mountains of Scotalnd Ireland and Wales. Hopefully if you are visiting the Uk (United Kingdom) you will be able to visit the diverse cities, with its multi cultural and great shopping. Harrods its a must if you are visiting London. We Brits are great sports fan, inventing Football (soccer) Rugby and of policy cricket. Getting back to the great British menu. Britain's most beloved food has got to be fish and chips. Fish and chip shops first made an appearance at the end of the 19th century and since then have been a firm favourite throughout the United Kingdom. The dish is simplicity itself: fish (usually cod, haddock or plaice) is dipped in a batter made from flour, eggs and water and then deep fried in hot fat. Chips are made from thick batons of potato and deep fried. Fish and chips are served over the counter wrapped in paper, and traditionalists prefer to eat them level out of the paper because they taste better that way, before the Eu it would be newspaper. Thats the rebelliousness and quirkness of the Brits! I hope you have new knowledge about Lays Potato Chips. Where you possibly can put to easy use in your evryday life. And most importantly, your reaction is passed about Lays Potato Chips. Read more.. A History Of Britain For The Visitor.

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Vanilla - Not So Plain As You Might Think - Learn the lively Truth and History

Vanilla - Not So Plain As You Might Think - Learn the lively Truth and History

Flavors - Vanilla - Not So Plain As You Might Think - Learn the lively Truth and History Good afternoon. Now, I learned all about Flavors - Vanilla - Not So Plain As You Might Think - Learn the lively Truth and History. Which could be very helpful in my opinion and you.

Why is it that the overwhelming taste of vanilla has come to mean "plain" or "unexciting"? What I said. It just isn't the actual final outcome that the actual about Flavors. You read this article for home elevators that wish to know is Flavors. Flavors Vanilla is a complex, aromatic flavor that is definitely not whether of these. The most likely culprit for vanilla's bad press is, of course, ice cream. Vanilla ice cream is so good by itself that we plainly start with it as a base to add all of our other flavors to. Probably 90 - 99% of all ice creams have vanilla in them. Few citizen stop to think that vanilla is added to cream to get that vanilla ice cream in the first place. Without vanilla you only have sweet cream. Try adding sugar to heavy cream sometime and you'll speedily see what plain and unexciting truly are. How Do We Get That Wonder Taste That is Vanilla? The "Queen of Spices" is a relative new-comer to the world of spice -- where the trade and routes go back to before recorded history. The vanilla plant is native to Central America, so was thoroughly unknown to the old world before 1500. Today, though, much of the world's best vanilla is grown on the islands of Reunion and Madagascar in the Indian Ocean. The flavor comes from the long pod of a flower in the orchid family. However, the fresh pod is flavorless. The involved aromas and flavors come from a long, involved and expensive curing process. When cooking with vanilla, the pod is split and the millions of tiny seeds are scraped out. This is a trick to see if you are getting true vanilla -- look for the tiny black dots. Other trick for the cook is to throw in the pod for more flavor. The pod itself is not edible -- remember to take it out before serving -- but much of the vanilla flavor is in it. The best vanilla is called Bourbon vanilla. It comes from the island of Reunion which was formally called Ile de Bourbon. Other good variety is that from Tahiti. Vanilla or Vanilla Flavor? It used to be prohibitively expensive to grow, harvest, cure and vehicle vanilla from the tropics to the tables, so great pains were taken to reproduce its taste with cheaper products. You can still find these in roughly every store. It is still very expensive and vanilla is one of the more needful spices that we use -- by weight. And that is the key. Because a miniature vanilla goes a long way. You would indeed have to be on a tight budget to make it worth the while to buy artificial vanilla today when the incompatibility in the price of the amount used in a formula will probably be just pennies. Interesting note -- although vanilla is best known in American and Europe as a taste in sweet dishes, pastries and desserts, it is often used in savory dishes in the countries where it grows. Particularly in fatty fishes or meats. I hope you get new knowledge about Flavors. Where you possibly can offer used in your daily life. And just remember, your reaction is passed. Read more.. Vanilla - Not So Plain As You Might Think - Learn the lively Truth and History. Related article : spring valley vitamins , ทำ seo , bot

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The History of Weight Loss - Bring on the Fat Flappers

The History of Weight Loss - Bring on the Fat Flappers

Lays Potato Chips - The History of Weight Loss - Bring on the Fat Flappers Hi friends. Today, I learned about Lays Potato Chips - The History of Weight Loss - Bring on the Fat Flappers. Which could be very helpful in my experience so you.

If you ever get hold of a history book, flip straight through and take extra note of the body sizes that seemed to be the norm of each time period. Body weight and ideal have changed over the years, just as they continue to do now. What is in fashion can be dictated by the type of clothing that is in vogue -- some styles just need a thinner frame to lay right. Some cultures will worship the larger members because it is a sign of prosperity- only the rich can be fat after all. Americans have that one backwards -- here only the rich are the super thin. What I said. It shouldn't be the actual final outcome that the true about Lays Potato Chips. You check this out article for facts about a person want to know is Lays Potato Chips. Lays Potato Chips Why is that? Is it because the wealthy are being fed some "magic" food that allows them to stay ultra-thin? In all reality, the rich are staying that way because they are being fed teeny-tiny, designer meals produced by personal chefs and they have trainers, nutritionists and others working colse to the clock to keep them that way. There is no magic involved. Thin and fat have knocked each other off the top of the popularity charts for hundreds of years. Look at the creation of some of the worlds most sublime artists; look at the models that they chose to work with. Ruben would be laughed out of the art community if he were alive to day and still selecting the same models. His plump and juicy lasses were certainly not the waif-thin and underfed gals that pass as models these days, were they? Now, have a look at an additional one era. Look at the Flappers for instance. Knock-kneed, flat-chested and very thin, the Flappers were the ideal for that time. Of course, there were probably the Rubenesque women who longed to shimmy into a sheath dress as well, but history literally isn't showing them. Even then, it was the body type that typifies the proper of the day that gets the notice while the others are ignored, or worse, ridiculed. When thin was in fashion, dieting became the norm. The most extreme diet then is the most extreme dieting now -- fasting. Religious leaders and their devoted followers would fast for days on end and would caress weight loss (of course) as well as the potential for visions. If the fast lasted too long, the weight loss would be followed up with death so the fasters started putting two and two together. Not eating equaled weight loss, but could equal death as well. The aha moment is followed fast by the adaptation of the fast: A modified fast. Sometime while the fasting and the modified fasting and the starving and the dying, science discovered the calorie and the dieting industry was born. Now, doctors and snake oil salesman alike had a word to shout at you as well as a number to recommend. Nobody fully understood the diet nor had daily requirements been discovered yet, so no one knew how many calories a someone needed or from what foods those calories should even come from. The early dieters caught on that starving themselves did not work because it led to their deaths. Eating less did work so they would stick to an extremely low calorie count; colse to 1000 calories. The problem with staying that low is it is impossible to keep the body healthy, whole and well. What they found then is the same thing that a dieter trying to subsist on that calorie count now would find: You cannot survive on it. As more study was done and science beginning revealing the belief of metabolism and the body's own processes, the smart dieter put a twist on the 1000 calorie diet to stave off the body's own destruction of itself. They would remain at the magic number but all of those calories would come from protein and the birth of the first extreme protein diet fad was ushered in. The problem here was the same as the next all protein diet, and the one after that, as well as the problem with all other extreme diets in general: Any diet that allows you, forces you or encourages you to eat only one food group or type and forbids, limits or ignores all others is unhealthy and is pre-destined to eventual failure. Remember a few years ago when the protein diet reared its head again? Suddenly every person is eating burgers, but no buns. You could have a pan full of bacon, but you could not have toast to sop up the grease with. Eat a pound of beef at every meal, but don't you dare let a potato touch your lips. The list of vegetables that were on the no-no list for this diet was unreal and even worse- fruit was just as forbidden as a slab of Death by Chocolate cake. Fruit was forbidden on the protein diet and was as vilified as any dessert. All fruits. All the time. But, extreme protein diets, modified fasts and other weight loss efforts are not easy and even back then, humans were finding for the easier way to lose weight. Before anything thinks that modern man has the angle on the store for weight loss gadgets and gimmicks, then know this: In the 1900s one of the first weight loss pills was developed, along with tonics, elixirs and other products all meant to tone and trim without the tedium of literally having to watch what you ate or exercise. Among those first pills was one which contained benzocaine, which would not only dull the taste buds but would yield an odd, tingling sensation in the mouth which would make it harder to enjoy food, hopefully prominent to the user to eat less. Well, yes, that would work since most habitancy do not eat if they cannot feel their mouth, but the side effect would be chomping straight through your tongue on a daily basis. Of course, there are still habitancy who do a modified version of this belief to this very day. They brush their teeth after every meal or whenever they feel hungry. The belief is that no one wants to ruin that squeaky clean feeling in their mouth and besides who wants minty fresh potato chips? Every someone wants us to believe something distinct about weight loss. The physician wants us to believe that we are in dire need of metabolic help so that he can prescribe us the newest prescribe medication. The gym gurus and gadget gods wants us to exercise, but only using their equipment. The infomercials wants us to use their pill, powder, potion, cream or what have you. Authors turned scholar or vice versa want us to buy their books. Watch my video, listen to my inspirational tapes; buy, buy buy. In the end, the only thing getting thinner is your wallet and all of the gear and goods in the world is not going to help you if you do not learn the very basics of weight loss. You have to exercise. You need the right number of calories and you need to understand what a calorie is, where it comes from and how it acts in your body. The next episode will get you started on that knowledge. I hope you have new knowledge about Lays Potato Chips. Where you may put to used in your evryday life. And most importantly, your reaction is passed. Read more.. The History of Weight Loss - Bring on the Fat Flappers.

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