CNH Global

China Product


Planted seeds

The combined companies of CNH Global have a strong and rich, 170-year, tradition in the manufacture of agricultural equipment.

The combined company traces its International Harvester (IH) roots back to 1830s, and Robert McCormick in Virginia developing his mechanical reaper. The McCormick Harvesting Machine Company, formed in Chicago, 1848, with Cyrus H. McCormick, Robert's son, as its leader. It would become International Harvester in 1902 after a merger with the Deering Harvester Company. franke sink

While the McCormicks were building IH, Jerome Increase Case was also forging ahead with Racine Threshing Machine Works in 1842, in Racine, Wisconsin. J. I. Case wooden thresher would bring a tenfold increase, over hand thresher, to grain production. In 1869 Case produced a belt-driven steam-boiler thresher; this innovation would lead the company to become the larger maker of steam engines by 1886. steel shower tray

Steyr was founded in 1864 in Austria by Josef Werndl to make bicycles. In 1915 Steyr rolled out its first tractor, and the popular 180-model was introduced in 1947. The company introduced the first crop loader and the first four-wheel drive tractor in the 1960s. copper sinks

Alexandre Braud built a stationary thresher in 1875, in Loire-Atlantique region of western France. Braud was born and a factory constructed in Saint Mars-La-Jaille, France in 1898, then moved to Coex. It produced the first grape harvester in 1975, the model 1020, and then the legendary model 1014 in 1979.

New Holland, Pennsylvania was the site that gave its name to the company founded by Abe Zimmerman in 1895, the New Holland Machine Company. In 1899 Zimmerman rolled-out his portable feed mill, the first freeze-proof cylinder tank engine came in 1901, and the first stone crusher was unveiled in 1910.

CNH also includes the tractor businesses of both Fiat and Ford Motor Company; the combination of threshing machine maker Werkhuizen Leon Claeys, founded by Leon Claeys in 1906; and Emerson and Kenneth Summach's Flex-Coil, founded in 1952 to produce the coil packer, which is used in the seeding process.

Saskatoon, Saskatchewan, Canada, is home to a large CNH plant, the former location of Flexi-Coil.

Brands

New Holland CR 960 combine harvester.

CASE STX480 tractor

Kobelco crane

Agricultural:

Case IH (a combination of the J.I. Case and International Harvester agricultural divisions)

New Holland Ag

Steyr (Europe)

Construction:

Case CE (construction equipment)

New Holland Construction

Kobelco (excavators)

Subsidiaries

CNH Capital America LLC

New Holland North America

Kobelco Construction Machinery America LLC

Fiat-Case New Holland - History

1895: New Holland Machine Company is founded in Pennsylvania specialising in agricultural equipment.

1907: Ford Motor Company builds the prototype of what is to be the world's first mass-produced agricultural tractor.

1917: Mass-production of Ford's first agricultural tractor, the Fordson model F, begins.

1910: Werkhuizen Leon Claeys, founded in 1906, builds its factory in Zedelgem, Belgium, to manufacture harvesting machinery.

1919: The first mass-produced Fiat tractor, the 702, comes off the assembly line.

1933: The production of Fordson tractors moves to Dagenham, England.

1947: Hesston is founded in Kansas, a small but respected manufacturer of hay and forage machinery recognised for its innovative products, with industrial and marketing offshoots in Europe. Sperry Corporation acquires New Holland Machine Company, forming Sperry New Holland. Hydraulic Engineering Company is formed in Toronto, Canada, and begins production of Versatile small size agricultural implements.

1952: Claeys launches its first European self-propelled combine harvester.

1963: Hydraulic Engineering Company is incorporated as a public company with the name of Versatile Manufacturing Ltd.

1964: Sperry New Holland purchases a major interest in Claeys, now one of the largest combine manufacturers in Europe. Sperry New Holland launches the haybine mower-conditioner; model 460, capable of accomplishing what previously required two or three machines, thus introducing a significant innovation in hay harvesting technology. Ford Tractor operations move to Basildon, England.

1966: Versatile, operating out of Winnipeg, Canada becomes a leading company in the manufacture of huge four-wheel-drive tractors of over 200 hp (150 kW).

Late 1960s: Fiat creates a Tractors and Earthmoving Machinery Division.

1971: Production of construction equipment starts at the Fiat plant in Belo Horizonte, Brazil.

1974: Fiat Macchine Movimento Terra creates a joint venture with the American manufacturer Allis-Chalmers, called Fiat-Allis. Fiat Trattori S.p.a. is founded. (cf. Lamborgini Trattori)

1975: Fiat Trattori becomes a shareholder of Laverda. Ford begins manufacture and assembly of Ford tractors in So Paulo, Brazil.

1975: Braud produces its first grape harvester, specialises in this field and quickly becomes the world leader for these machines.

1977: Fiat Trattori takes over Hesston, thus gaining entry into the North American market. Fiat Trattori takes over Agrifull, which specialises in small-medium size tractors. Versatile Manufacturing Ltd. takes the name Versatile Farm Equipment Company, division of Versatile Corp.

1984: Tenneco purchases the farm and construction equipment businesses of International Harvester and merges them with its JI Case Division. The merged farm equipment division becomes Case-IH. Fiat Trattori becomes Fiatagri, Fiat Group's holding company for the agricultural machinery sector. Fiatagri acquires 75% of Braud shares through Laverda.

1986: Ford Motor Company acquires Sperry New Holland, merges it with Ford Tractor Operations and names the new company Ford New Holland.

1988: All of Fiat-Allis and Fiatagri's activities merge to form a new company, FiatGeotech, Fiat Group's farm and earthmoving machinery sector. Within this major restructuring, Hesston and Braud join forces in a new company, Hesston-Braud, based in Coex, France.

1991: Fiat acquires Ford New Holland, Inc., merges it with FiatGeotech and names the new company N.H.Geotech, thus starting a complex process of integration of all the companies which through this operation have come to be gathered under this common flag. Versatile Farm Equipment Company becomes part of Ford New Holland Americas; N.H. Geotech's North American division.

1993: N.H.Geotech changes its name to New Holland, thus marking the end of a transition period. After a very successful year for both joint ventures, F.H. Construction Equipment is merged with Fiat-Hitachi Excavators. The resulting joint venture thus covers New Holland's whole product range in the earthmoving sector.

1994: At its Worldwide Convention held in London New Holland makes official the completion of its integration process and presents to the world its new corporate identity.

1996: A new joint venture set up with Iveco and Cummins - European Engine Alliance - is to become New Holland's centre of excellence for engines. At its second worldwide convention held in Orlando, Florida, New Holland launches 24 tractor models in three different ranges, and the Fiat-Hitachi Compact Line. In November, shares of New Holland N.V. began trading on the New York Stock Exchange.

1997: New Holland completes its purchase of Ford Motor Credit Company's partnership interests in the two Joint Ventures that provide financing for New Holland's products in the United States and Canada. New Holland signs an agreement with the leading manufacturer Manitou, for the design and production of a New Holland range of telescopic handlers.

1998: In India, New Holland completes the construction of its new plant for the manufacture of tractors in the 35 - 75 hp (56 kW) ranges, and production begins. New Holland signs an agreement with Flexi-Coil, the Canadian leading manufacturer of air seeding systems and tillage equipment. In Turkey, New Holland signs a new agreement with its partner, increasing its share in Trk Traktrs to 37.5%. New Holland Finance expands its activities from the UK to other European markets, starting with Italy, France and Germany.

1999: CNH was created in November 1999 through the business merger of Case Corporation and New Holland N.V. Revenues in 2000 were over $10 billion. CNH's financial services have a global portfolio of $10.6 billion.

2000: CNH is the number one manufacturer of agricultural tractors and combines in the world (second after John Deere in overall agricultural products), the third largest maker of construction equipment and has one of the world's largest equipment finance companies. Based in the United States, CNH has operations in 16 countries and sells its products in 160 markets through a network of more than 10,000 dealers and distributors. CNH products are sold under the following brands: Case, Case IH, FiatAllis, Fiat-Hitachi, New Holland, O&K, Steyr and Kobelco.

2009: CNH released into production the first of its Case and New Holland branded Medium Power Range CVTs. Built in Basildon, England UK and Steyr, Austria the vehicles complement the company diverse equipment range in this sector and increases the Engine Horsepower developed from the Iveco power units now utilised in these ranges.

July 2009: CNH announces the decision to close Basildon Product Engineering with the loss of approximately 130 jobs. Coming around the same time as redundancies in manufacturing areas of the Basildon Assembly facility and approximately a year after the closure of Basildon's Engine Development Group, the closure falls in line with the company global footprint re-structuring. Basildon's Design Team was significant in almost every single one of CNH's products in some form or another. Responsibilities transferred to other CNH Design facilities, including the US and Austria but primarily Modena,Italy and other FIAT group companies.

References

Please help improve this article by adding reliable references. Unsourced material may be challenged and removed. (March 2009)

^ "22.01.2009 FIAT GROUP Q4 AND FULL YEAR FINANCIAL REPORT". italiaspeed.com/2009/cars/industry. http://www.italiaspeed.com/2009/cars/industry/01/q4/2201.html. Retrieved 2009-01-22. 

^ "Annual Report 2007" (PDF). fiatgroup.com. http://www.fiatgroup.com/en-us/shai/banns/budgets/Documents/BILANCIO_2007_ING.pdf. Retrieved 2008-04-08. 

^ "CNH Global NV (CNH) Profile". finance.yahoo.com. http://finance.yahoo.com/q/pr?s=CNH. Retrieved 2009-08-29. 

^ "Investors' section of CNH's web site". http://investors.cnh.com/phoenix.zhtml?c=61651&p=irol-irhome. Retrieved 2009-10-03. 

External links

CNH Global Website

Case CE

Case IH

CNH Capital

Kobelco

New Holland

New Holland Construction

Steyr

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Fiat Group automotive brands

Retail brands

Ferrari  Maserati  Fiat Group Automobiles: Abarth  Alfa Romeo  Fiat  Lancia

Commercial brands

CNH Global: Case IH  Kobelco  New Holland  Steyr 

Iveco:  Irisbus  Astra  Iveco Magirus

Major interests

Chrysler Group, LLC (20%): Chrysler, Dodge, Jeep, RAM, GEM

Defunct marques

Autobianchi  Innocenti  Zastava  Seddon Atkinson  Pegaso

Categories: Companies listed on the New York Stock Exchange | Agriculture companies | Companies established in 1999 | Companies of the Netherlands | Construction equipment manufacturers | Engineering vehicles | Tractor manufacturers of the United States | Tractor manufacturers of Italy | Fiat | Economy of Fargooorhead | Economy of Wichita, Kansas | Companies based in DuPage County, IllinoisHidden categories: Articles needing additional references from March 2009 | All articles needing additional references

Cylinder lock

China Product






Europrofile Cylinder set with 2 double cylinders and one single cylinder (left) and also the screw to secure the cylinder fetal doppler

A cylinder lock is a lock constructed with a cylinder that a locksmith can easily unscrew to facilitate rekeying. The cylinder may contain any of a variety of locking mechanisms, including the pin tumbler lock, the wafer tumbler lock and the disc tumbler lock. heartbeat monitor

The first main advantage to a cylinder lock also known as a profile cylinder lock, is that the cylinder may be changed without altering the boltwork hardware. Removing the cylinder typically requires only loosening a set screw, then unscrewing the cylinder from the boltwork. The second is that it is usually possible to obtain, from various lock manufacturers, cylinders in different formats that can all be used with the same type of key. This allows the user to have keyed-alike, and master-keyed systems that incorporate a wide variety of different types of lock, such as nightlatches, deadbolts and roller door locks. Typically, padlocks can also be included, although these rarely have removable cylinders. test glucose meter

Standardised types of cylinder include key-in-knobset cylinders, rim (also known as nightlatch) cylinders, Ingersoll format cylinders, American, and Scandinavian round mortise cylinders, and Scandinavian oval cylinders. There are also standardised cross-sectional profiles for lock cylinders that may vary in length - for example to suit different door thicknesses. These profiles include the europrofile (or DIN standard), the British oval profile and the Swiss profile.

Cruciform pin-tumbler locks may also use interchangeable cylinders, as do a few sophisticated lever locks.

Individually Keyed System (KD)

With an individually keyed system, each cylinder can be opened by its unique key.

Keyed Alike (KA)

This system allows for a number of cylinders to be operated by the same key. It is ideally suited to residential and commercial applications such as front and back doors.

Master Keyed (MK)

A master-keyed system involves each lock having its own individual key which will not operate any other lock in the system, but where all locks can be operated by a single master-key. This is usually applied in commercial environments.

Grand Master Keyed (GMK)

This is an extension of the master-keyed system where each lock has its own individual key and the locks are divided into 2 or more groups. Each lock group is operated by a master-key and the entire system is operated by one grand master-key. This is ideally utilized in complex commercial systems.

Common Entrance Suite / Maison Keying (CES)

This system is widely used in apartments, office blocks and hotels. Each apartment (for example) has its own individual key which will not open the doors to any other apartments, but will open common entrance doors and communal service areas. It is often combined with a Master Keyed system in which said key is kept by the landlord.

References

^ Practical Course in Modern Locksmithing. Nelson-Hall Publishing Company. 1943. ISBN 0911012060. 

Categories: Locks

Treet

China Product






Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (September 2007) popcorn poppers

Treet is a canned meat product, similar to Spam, that is marketed under the brand name Armour Star by the Pinnacle Foods in the USA. Treet is made with chicken and pork. hobart mixer

Treet has a less greasy texture than Spam, more akin to bologna or vienna sausages. Like Spam, it is often heated before consumption. This includes frying or baking. Baked Treet with ketchup or steak sauce is often referred to as "Treet loaf" after meat loaf. Although it is officially a "spiced luncheon loaf", Treet is often called "Treet meat". For unknown reasons, possibly ingredient costs, Treet is copied for private label luncheon loaf more often than Spam. While very popular, and often less expensive than Spam, Treet does not have Spam's cult following.[citation needed] meat slicer

Nutritional Data

A 56 gram (approximately 2 ounce) serving of Treet provides six grams of protein, four grams of carbohydrates, 11 grams of fat (17% US Daily Value) including 3.5 grams of saturated fat (18% US Daily Value), and 140 calories. A serving also contains more than a third of the recommended daily intake of sodium (salt). A 56 gram serving of spam contains 820 mg of sodium, equivalent to approximately 2 grams of salt, indicating about 3.6% of treet's mass is salt. Treet provides very little in terms of vitamins and minerals (0% vitamin A, 0% vitamin C , 6% calcium, 4% iron).

See also

Potted meat food product

References

Armour Luncheon Meat Official Site

Cooks.com Recipes: Treet Sandwich and Poor Man's Ham

1956 Armour Treet Sandwich Meat original vintage advertisement

This brand-name food or drink product-related article is a stub. You can help Wikipedia by expanding it.

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Categories: Brand name meats | Canned food | Brand name food products stubsHidden categories: Articles lacking sources from September 2007 | All articles lacking sources | All articles with unsourced statements | Articles with unsourced statements from October 2008

Beef

China Product


History

The flesh of bovines has been eaten by hunters from prehistoric times; some of the earliest known cave paintings such as those of Lascaux show aurochs in hunting scenes. Domestication of cattle occurred around 8000 BC, providing ready access to beef, milk and leather. Most cattle originated in the Old World with the exception of bison hybrids. Examples include the Wagyu from Japan, Ankole-Watusi from Egypt, and longhorn Zebu from the Indian subcontinent. Cattle were widely used across the Old World for draft animals (oxen), milk production, or specifically for meat production, depending on local needs and resources. With mechanization of farming, some breeds were specifically bred to increase meat yield, like Chianina and Charolais or improve texture like the Murray Grey, Angus or Wagyu. Some breeds (dual-purpose) have been selected for meat and milk production, like Brown Swiss (Braunvieh).

Etymology divan beds

Look up beef in Wiktionary, the free dictionary. wicker chair

The word beef is from Old French, in contrast to cow, which is Germanic. After the Norman Conquest, the French-speaking nobles who ruled England naturally used French words to refer to the meats they were served, while the Germanic words were retained to refer to the live animals. furniture resin wicker

Thus the animal was called cu (cow) by the Anglo-Saxon peasants but the meat was called boef (ox) (Modern French boeuf) by the French noblesho did not often deal with the live animalhen it was served to them for dinner.

This is one example of the common English dichotomy between the words for animals (with largely Germanic origins) and their meat (with Romanic origins) that is also found in such English word-pairs swine/pork, sheep/mutton, and chicken/poultry.

Cuts of beef

Beef is first divided into primal cuts. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases. Different countries have different cuts and names.

See the external links section below for links to more beef cut charts and diagrams.

American primal cuts

American cuts of beef.

The following is a list of the American primal cuts, ordered front to back, then top to bottom. The short loin and the sirloin are sometimes considered as one section (loin).

Upper half

Chuck one of the most common sources for roasts and hamburgers

Rib short ribs, rib eye steak and prime rib

Loin subprimals are:

Short loin from which T-bone steaks are cut,

Sirloin less tender than short loin, but more flavorful, further divided into Top sirloin and Bottom sirloin, and

Tenderloin the most tender, from which filet mignon is served, can be removed separately, or left in for T-bone and Porterhouse steaks

Round lean cut, moderately tough, lower fat marbling, requires moist cooking or lesser degrees of doneness

Lower half

Brisket often associated with barbecue beef brisket.

Shank used primarily for stews and soups; it is not usually served any other way due to it being the toughest of the cuts.

Plate produces short ribs for pot roasting and types of steak such as the outside skirt steak for, say, fajitas and hanger steak. It is typically a cheap, tough, and fatty meat.

Flank used mostly for grinding, except for the long and flat flank steak, best known for use in London broil. Once one of the most affordable steaks on the market, it is substantially tougher than the loin and rib steaks, therefore many flank recipes use marinades or moist cooking methods such as braising. Popularity and leanness have resulted in increased price.

British primal cuts

British cuts of beef.

Neck & clod

Chuck & blade

Rib

Silver loin

Rump

Silverside

Topside

Thick rib

Thin rib

Brisket

Shin

Flank

Thick flank

Leg

Special beef designations

Beef rump steak on grill pan, cooked to medium rare

Certified Angus Beef (CAB) is a specification-based, branded-beef program which was founded in 1978 by Angus cattle producers to increase demand for their breed of cattle, by promoting the impression that Angus cattle have consistent, high-quality beef with superior taste. The brand is owned by the American Angus Association and its 35,000 rancher members. The terms Angus Beef or Black Angus Beef are loosely and commonly misused and/or confused with CAB; this is especially common in the foodservice industry. The brand or name Certified Angus Beef can't be legally used by an establishment that is not licensed to do so.

Certified Hereford Beef is beef certified to have come from Hereford cattle.

Grass fed beef has been raised primarily on forage rather than in a feedlot.

Kobe beef : Cattle of the Wagyu breed raised and fattened in the hills above Kobe, Hygo Prefecture, Japan. During the fattening period, the cattle are hand-fed (using high-energy feed, including beer and beer mash) and hand-massaged for tenderness and high fat content.

Halal beef (and other food) has been certified to have been processed in a prescribed manner in accordance with Muslim dietary laws.

Kosher beef (and other food) has been certified to have been processed in a prescribed manner in accordance with Jewish dietary laws.

Organic beef is produced without added hormones, pesticides, or other chemicals, though requirements for labeling something organic vary widely.

The  European Union recognises the following Protected Designation of Origin beef brands

 Spain - Carne de vila, Carne de Cantabria, Carne de la Sierra de Guadarrama, Carne de Morucha de Salamanca, Carne de Vacuno del Pas o Euskal Okela

 France - Taureau de Camargue, Boeuf charolais du Bourbonnais, Boeuf de Chalosse, Boeuf du Maine

 Portugal - Carne Alentejana, Carne Arouquesa, Carne Barros, Carne Cachena da Peneda, Carne da Charneca, Carne de Bovino Cruzado dos Lameiros do Barroso, Carne dos Aores, Carne Marinhoa, Carne Maronesa, Carne Mertolenga, Carne Mirandesa

 United Kingdom - Orkney Beef, Scotch Beef, Welsh Beef

USDA beef grades

Inspected carcasses tagged by the USDA

In the United States, the USDA Agricultural Marketing Service (AMS) operates a voluntary beef grading program. The meat processor pays for a trained AMS meat grader to grade whole carcasses at the abattoir. Users are required to comply with Food Safety and Inspection Service (FSIS) grade labeling procedures. The official USDA grade designation can appear in one or any combination of the following ways: container markings, individual bags, legible roller brand appearing on the meat itself, or by a USDA shield stamp that incorporates the quality and/or yield grade.

There are eight beef quality grades. The grades are based on two main criteria: the degree of marbling (intramuscular fat) in the beef, and the maturity (estimated age of the animal at slaughter). Some meat scientists object to the current scheme of USDA grading since it is not based on direct measurement of tenderness, although marbling and maturity are indicators of tenderness. Most other countries' beef grading systems mirror the US model. Most beef offered for sale in supermarkets is graded US Choice or Select. US Prime beef is sold to hotels and upscale restaurants. Beef that would rate as US Standard or less is almost never offered for grading.

U.S. Prime - Highest in quality and intramuscular fat, limited supply. Currently, about 2.9% of carcasses grade as Prime.

U.S. Choice - High quality, widely available in foodservice industry and retail markets. Choice carcasses are 53.7% of the fed cattle total. The difference between Choice and Prime is largely due to the fat content in the beef. Prime typically has a higher fat content than Choice. The fat in Prime beef is also distributed evenly (also known as "marbling").

U.S. Select (formerly Good) - lowest grade commonly sold at retail, acceptable quality but less juicy and tender due to leanness.

U.S. Standard - Lower quality yet economical, lacking marbling.

U.S. Commercial - Low quality, lacking tenderness, produced from older animals.

U.S. Utility

U.S. Cutter

U.S. Canner

Utility, Cutter, and Canner grade are rarely used in foodservice operations and primarily used by processors and canners.

There are five beef yield grades - 1 to 5, which estimate the yield of saleable product, with YG 1 having the highest and YG 5 the lowest. Although consumers rarely see or are aware of it, yield grade was an important marketing tool for packers and retailers. The conversion from carcass and bone-in primals to boneless, trimmed cuts has reduced the importance.

Traditionally, beef sold in steakhouses and supermarkets has been advertised by its USDA grade; however, many restaurants and retailers have recently begun advertising beef on the strength of brand names and the reputation of a specific breed of cattle, such as black Angus.

Aging and tenderization

To improve tenderness of beef, it often is aged (i.e., stored refrigerated) to allow endogenous proteolytic enzymes to weaken structural and myofibrillar proteins. Wet aging is accomplished using vacuum packaging to reduce spoilage and yield loss. Dry aging involves hanging primals (usually ribs or loins) in humidity-controlled coolers. Outer surfaces dry out and can support growth of molds (and spoilage bacteria, if too humid), resulting in trim and evaporative losses. Evaporation concentrates the remaining proteins and increases flavor intensity; the molds can contribute a nut-like flavor. The majority of the tenderizing effect occurs in the first 10 days, although two to three days allow significant effects. Boxed beef, stored and distributed in vacuum packaging, is, in effect, wet aged during distribution. Premium steakhouses dry age for 21 to 28 days or wet age up to 45 days for maximum effect on flavor and tenderness. Meat from less tender cuts or older cattle can be mechanically tenderized by forcing small, sharp blades through the cuts to disrupt the proteins. Also, solutions of exogenous proteolytic enzymes (papain, bromelin or ficin) can be injected to augment the endogenous enzymes. Similarly, solutions of salt and sodium phosphates can be injected to soften and swell the myofibrillar proteins. This improves juiciness and tenderness. Salt can improve the flavor, but phosphate can contribute a soapy flavor.

Cooking and preparing beef

The method of cooking beef is largely determined by the cut of beef to be cooked. For example, tender (and generally more expensive) cuts of meat benefit from fast, high-heat cooking while tough cuts benefit from a slower and longer cooking method.

Cooking with dry heat

Roast beef cooked under high heat

Tender cuts of beef from the loin and rib are best cooked via dry cooking methods, such as charcoal grilling, broiling, roasting, and sauting

Grilling is cooking the beef over or under a high radiant heat source, generally in excess of 650 F (343 C). This leads to searing of the surface of the beef, which creates a flavorful crust. In the U.S.A., Australia, Canada, and the UK grilling, particularly over charcoal, is sometimes known as barbecuing, often shortened to BBQ.

Broiling is similar to grilling, but specifically with the heat source above the meat. In the UK, this is known as grilling.

Roasting is a way of cooking meat in a hot oven, producing roast beef. Liquid is not usually added; the beef may be basted by fat on the top, or by spooning hot fat from the oven pan over the top. A gravy may be made from the cooking juices, after skimming off excess fat.

Stirfrying is a typically Chinese and Asian way of cooking. Cooking oil with flavourings such as garlic, ginger and onions are put in a very hot wok. Then slices of meat are added, followed by ingredients which cook quicker: mixed vegetables, etc. The dish is ready when the ingredients are 'just cooked'.

Internal temperature

Main article: Temperature (meat)

Grilled or roast beef can be cooked to various degrees, from very rare to well done. The degree of cooking corresponds to the temperature in the approximate center of the meat, which can be measured with a meat thermometer.

Cooked:

Temperature

Description

Very rare

115125 F (4652 C)

Blood-red meat, soft, slightly juicy

Rare

125135 F (5257 C)

Red center, gray surface, soft, juicy

Medium rare

135145 F (5763 C)

Dark Pink throughout, gray-brown surface, very juicy

Medium

145155 F (6368 C)

Pink center, becomes gray-brown towards surface

Medium well

155165 F (6874 C)

Thin line of pink, firm texture.

Well done

>165 F (74 C)

Gray-brown throughout, tough texture.

Cooking with moist heat

Tougher cuts of beef from the round, brisket, flank, plate, shank, shin, leg, sirloin, and chuck are best cooked by moist heat cooking methods, such as braising, pot roasting, and stewing. Some of the tougher cuts may be prepared with dry heat if they are first tenderized with a marinade, or cooked for a long time at a low temperature.

Stewing is simmering meat, whole or cut into bite-size pieces, in a water-based liquid with flavourings.

Braising is cooking meats, in a covered container, with small amounts of liquids (usually seasoned or flavored). Unlike stewing, braised meat is not fully immersed in liquid.

Meat has usually been cooked in water which is just simmering; higher temperatures make meat tougher. Since thermostatic temperature control became available, cooking at temperatures well below boiling, 65 C (149 F) to 90 C (194 F), for prolonged periods has become possible; this is just hot enough to dissolve connective tissue and kill bacteria, with minimal toughening.

Raw beef

Sliced beef.

Steak tartare is a French dish made from finely chopped or ground raw meat (often beef). More accurately, it is scraped so as not to let even the slightest of the sinew fat get into the scraped meat. It is often served with onions, capers, seasonings like fresh ground pepper and Worcestershire sauce, and sometimes raw egg. The Belgian dish filet amrican is also made of finely chopped ground beef, though it is seasoned differently, and either eaten as a main dish or can be used as a dressing for a sandwich. Kibbeh nayyeh is a similar Lebanese dish. And, in Ethiopia, a ground raw meat dish called tire siga or Kitfo is eaten.

Carpaccio of beef is a thin slice of raw beef dressed with olive oil, lemon juice and seasoning. Often the beef is partially frozen before slicing to allow very thin slices to be cut.

Yukhoe is a variety of hoe, raw dishes in Korean cuisine which is usually made from raw ground beef seasoned with various spices or sauces. The beef part used for yukhoe is tender rump steak. For the seasoning, soy sauce, sugar, salt, sesame oil, green onion, and ground garlic, sesame seed, black pepper and juice of bae (Korean pear) are used. The yolk of a raw egg is mostly topped on the beef.

Cured or smoked beef

Bresaola is an air-dried salted beef that has been aged about 23 months until it becomes hard and a dark red, almost purple colour. It is lean, has a sweet, musty smell and is tender. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region. Bndnerfleisch is a similar product from neighbouring Switzerland.

Pastrami is often made from beef; raw beef is salted, then partly dried and seasoned with various herbs and spices and smoked.

Beef curry in Dhaka, Bangladesh

Corned beef is a cut of beef cured or pickled in a seasoned brine. The corn in corned beef refers to the grains of coarse salts (known as corns) used to cure it. The term corned beef can denote different styles of brine-cured beef, depending on the region. Some, like American-style corned beef, are highly seasoned and often considered delicatessen fare.

Beef jerky is dried, salted, smoked beef popular in the United States.

Biltong is a cured, salted, air dried beef popular in South Africa.

Spiced beef is a cured and salted joint of round, topside, or silverside, traditionally served at Christmas in Ireland. It is a form of salt beef, cured with spices and saltpetre, intended to be boiled or broiled in Guinness or a similar stout, and then optionally roasted for a period after.

Religious prohibitions

Main article: Cattle in religion

Hinduism

Most followers of Hinduism do not eat beef, despite it not being expressly forbidden. Bovines have been highly revered as sacred to mankind in Indus Valley Civilizations since early historical times. Their role as a source of milk, dairy products and their relative importance to the pastoral Aryans who were among the earliest followers of Hinduism, allowed this special status for the Indian cattle, to develop.

Others

During the season of Lent, Catholics traditionally give up all meat and poultry products as a religious act of fasting. Some Catholics choose to give up these food for the entire 40 days of Lent while others abstain only on Fridays, sometimes annually.

Nutrition and health

Beef is a good source of minerals such as zinc, selenium, phosphorus, iron, and B vitamins. Red meat is the most significant dietary source of carnitine and, like any other meat or fish, is a source of creatine.

Health concerns

A study released in 2007 by the World Cancer Research Fund reported trong evidence that red meat and processed meats are causes of bowel cancer and recommends that people eat less than 500 grams (18 oz) of cooked red meat weekly, and as little processed meat as possible. The report also recommends that average consumption in populations should not exceed 300 grams (11 oz) per week, stating that this goal "corresponds to the level of consumption of red meat at which the risk of colorectal cancer can clearly be seen to rise." Lean beef, with its high selenium and B12 content, may actually lower the risk of colon cancer.

The Harvard School of Public Health recommends that consumers eat red meat sparingly as it has high levels of undesirable saturated fat. Like some other animal products (such as whole milk), red meat provides a rich source of conjugated linoleic acid which may protect against several diseases along with the saturated fat. Beef's high content of B6 and B12 may help lower homocysteine.

Mad cow disease

Main article: Bovine spongiform encephalopathy

In 1984 the use of meat and bone meal in cattle feed resulted in the world's first outbreak of bovine spongiform encephalopathy (BSE or, colloquially, mad cow disease) in the United Kingdom.

Since then, other countries have had outbreaks of BSE:

In May 2003, after a cow with BSE was discovered in Alberta, Canada, the American border was closed to live Canadian cattle in May 2003 and reopened in early 2005.

See also

Beef hormone controversy

Argentine beef

Beef Jerky

Entrecte

Veal

References

^ Serving Beef at Ayodhya, article from The Times of India.

^ "Major Countries Beef Production and Consumption" (PDF). http://www.fas.usda.gov/dlp/circular/2005/05-11LP/production.pdf. Retrieved 2008-05-03.  USDA PDF

^ "Beef: Per Capita Consumption Summary Selected Countries" (PDF). http://www.fas.usda.gov/dlp/circular/2006/06-03LP/bpppcc.pdf. Retrieved 2010-02-03.  USDA PDF

^ "World Beef Overview". http://www.fas.usda.gov/info/circular/2004/04-03LP/beefoverview.html. Retrieved 2008-05-03.  USDA

^ http://news.bbc.co.uk/2/hi/americas/8522503.stm

^ "Late Neolithic megalithic structures at Nabta Playa". http://www.comp-archaeology.org/WendorfSAA98.html. Retrieved 2008-02-27. 

^ "History of Cattle Breeds". http://www.bovinebazaar.com/history.htm. Retrieved 2007-04-17. 

^ The American Heritage Dictionary of the English Language, Fourth Edition, 2000: beef.

^ "Protected Designation of Origin (PDO) / Protected Geographical Indication (PGI)". European Commission Agriculture and Rural Development. http://ec.europa.eu/agriculture/qual/en/1bbab_en.htm. Retrieved 2007-08-10. 

^ Salvage, B. 2009 "Leading the Herd", Meat Processing, June 2009, p. 61

^ "Branded Beef Booming". Denver Post. 2003-06-17. http://www.cattlefacts.com.au/ArticleEditor_Preview.asp?AID=610. Retrieved 2007-04-17. 

^ Michael Chu. "USDA Beef Quality Grades". Cooking for Engineers. http://www.cookingforengineers.com/article.php?id=30&title=USDA+Beef+Quality+Grades. Retrieved 2007-08-10. 

^ Recipe for traditional dry spiced beef - An Bord Bia

^ a b c http://whfoods.org/genpage.php?pfriendly=1&tname=foodspice&dbid=141

^ 2007 report by the World Cancer Research Fund

^ Harvard School of Public Health Healthy Eating Pyramid

^ http://www.asas.org/jas/symposia/proceedings/0938.pdf

^ "Timeline: BSE and vCJD". NewScientist.com news service. 13 December 2004. http://www.newscientist.com/channel/health/dn9926-timeline-bse-and-vcjd.html. Retrieved 2007-08-10. 

^ Canadian beef industry loses patience over border dispute

External links

Wikibooks Cookbook has a recipe/module on

Beef

Wikimedia Commons has media related to: Beef

USDA beef grading standards (PDF)

Nutrition Facts for Various Cuts of Beef

Many different meat cut charts

The Story of Beef in Nebraska, the Beef State with videos, history, life cycle, issues, and culture

Categories: British cuisine | American cuisine | Beef | MeatHidden categories: Articles needing cleanup from August 2009 | All pages needing cleanup

Milkshake

China Product


Types

Hand-blended

Hand-blended milkshakes can be made from any flavor of ice cream, and additional flavorings, such as chocolate syrup and malt, can be added prior to mixing. This allows a greater variety than is available in machine-made shakes. Several decades ago, milkshakes were made without ice cream, a practice which is still continued in some Commonwealth nations and the New England region of the United States. stool softener

Milkshake-like recipes which use yogurt, crushed ice, and fresh fruit and which are made without ice cream are usually called smoothies. When malted milk is added, a milkshake is called a malted milkshake, or simply a malt. They are also called thick milkshakes in the United Kingdom, a frappe (pronounced "frap") in parts of New England and Canada. In Rhode Island and Southeastern Massachusetts, coffee syrup or coffee-flavored ice cream is used to make the local "coffee frappe" shake. Milkshakes with added fruit called batido are popular in Latin America and in Miami's Cuban expatriate community. In Nicaragua, milkshakes are called leche malteada. krill oil

Some US restaurants serve milkshakes with crumbled cookies, candy bar pieces, or alcoholic beverages. The grasshopper milkshake, for example, includes crumbled chocolate cookies, creme de menthe liqueur, and chocolate mint ice cream. BLT Burger in New York sells a Twinkie Boy shake made with a Hostess Twinkie, vanilla ice cream and caramel syrup. The BLT restaurant serves spiked shakes, which contain liquor such as whiskey or Kahla. The Purple Cow restaurant also serves milkshakes with alcohol, and shakes such as the "Peanut Butter and Jelly milkshake" and "Purple Vanilla milkshake." Baskin-Robbins sells milkshakes that contain chunks of candy bars or small pieces of candy, such as its Reese's Peanut Butter Cup Shake and the Heath Bar Crunch Shake. In Utah, Arctic Circle Restaurants sell milkshakes that are made from ice cream, without adding milk. The ice cream is whipped and served in a tall cup with a spoon. The Date Shake is an iconic flavor of the Palm Springs region. agave nectar

Fast-food and pre-made

Fast-food shakes are made using one of two methods: automatic milkshake machines and soft serve ice cream mixed with flavored syrups.

Milkshake machines

Restaurants with the highest volume of traffic, such as McDonald's, often opt to use pre-made milkshake mixtures that are prepared in automatic milkshake machines. These machines are stainless steel cylinders with beaters that use refrigeration coils to freeze pre-made milkshake mixtures into a drinkable texture. The number of different flavors that a restaurants with automatic milkshake machines can serve is limited by the number of different tanks in their milkshake machines, and fast food restaurants usually offer fewer flavors of milkshakes.

The smallest automatic milkshake machines are counter-mounted appliances that can make a single milkshake flavor using a five liter stainless steel tank. Large restaurants that wish to offer multiple flavors can either use floor-mounted multi-flavor machines with multiple five liter stainless steel barrels or use carbon dioxide-based machines that mix the flavors during dispensing. Some fast-food restaurants use "thick milkshake" machines, which are single-flavor machines with a (12 liter) stainless steel tank.

Soft serve mixed with syrup

Some fast-food restaurants such as Dairy Queen serve milkshakes which are prepared by blending soft-serve ice cream (or ice milk) with sweetened, flavored syrups such as chocolate syrup and fruit-flavored syrup and milk. While these milkshakes are hand-blended, the use of soft-serve ice cream marks these beverages as fast-food products. Soft serve ice cream is a frozen dessert that is dispensed from a machine. It was invented by a chemical research team in Britain that discovered a method of doubling the amount of air in ice cream, allowing manufacturers to use a lesser quantity of ingredients, reducing costs.

Milkshake (typical American/fast food)

Nutritional value per 100 g (3.5 oz)

Energy

580 kJ (140 kcal)

Carbohydrates

1827 g

Sugars

1827 g

Fat

39 g

saturated

25 g

monounsaturated

13 g

polyunsaturated

01 g

Protein

3.5 g

Pantothenic acid (B5)

0.5 mg (10%)

Calcium

130 mg (13%)

100 g corresponds to 95 ml.

Percentages are relative to US recommendations for adults.

Source: USDA Nutrient database

Pre-made products

Pre-made milkshakes are sold in grocery stores in North America and the UK. These drinks are made from milk mixed with sweetened flavored powder or concentrate, which would otherwise be called "flavored milk", thickened with carrageenan or other products. Common brands include Nesquik, Crusha, and Dinkum for the mobile vendor market in the UK. Bottled milkshakes are usually sold in 330ml, 500ml or 1 litre bottles. Milk Chug, Gulp!, Frijj, Yazoo, Big M, and Mars are well known brands of bottled milkshake. Ben & Jerry's has taken three ice cream flavors  Cherry Garcia, Chunky Monkey, and Chocolate Fudge Brownie  and used them to make bottled shakes.

History

A chocolate milkshake.

1880s-1930s

When the term "milkshake" was first used in print in 1885, milkshakes were an alcoholic whiskey drink that has been described as a "sturdy, healthful eggnog type of drink, with eggs, whiskey, etc., served as a tonic as well as a treat". However, by 1900, the term referred to "wholesome drinks made with chocolate, strawberry, or vanilla syrups." By the "early 1900s people were asking for the new treat, often with ice cream." By the 1930s, milkshakes were a popular drink at malt shops, which were the "typical soda fountain of the period... used by students as a meeting place or hangout."

The history of the electric blender, malted milk drinks and milkshakes are interconnected. Before the widespread availability of electric blenders, milkshake-type drinks were more like eggnog, or they were a hand-shaken mixture of crushed ice and milk, sugar, and flavorings. Hamilton Beach's drink mixers began being used at soda fountains in 1911 and the electric blender or drink mixer was invented by Steven Poplawski in 1922. With the invention of the blender, milkshakes began to take their modern, whipped, aerated, and frothy form. Malted milk drinks are made with malted milk powder, which contains dried milk, malted barley and wheat flour. Malted milk powder was invented in 1897 by William Horlick as an easily digested restorative health drink for invalids and children, and as an infant's food.

The use of malted milk powder in milkshakes was popularized in the USA by the Chicago drugstore chain Walgreens. In 1922, Walgreens' employee Ivar "Pop" Coulson made a milkshake by adding two scoops of vanilla ice cream to the standard malted milk drink recipe (milk, chocolate syrup and malt powder). This item, under the name "Horlick's Malted Milk," was featured by the Walgreen drugstore chain as part of a chocolate milk shake, which itself became known as a "malted" or "malt" and became one of the most popular soda-fountain drinks.

The automation of milkshakes developed in the 1930s, after the invention of freon-cooled refrigerators provided a safe, reliable way of automatically making and dispensing ice cream. In 1936, inventor Earl Prince used the basic concept behind the freon-cooled automated ice cream machine to develop the Multimixer, a "five-spindled mixer that could produce five milkshakes at once, all automatically, and dispense them at the pull of a lever into awaiting paper cups."

Also in 1935, milkshakes were a part of(and helped) the reason the New England-birthplace of Friendly's Restaurants are popular on the menu.

In the late 1930s, several newspaper articles show that the term "frosted" was used to refer to milkshakes made with ice cream. In 1937, the Denton Journal in Maryland stated that "For a 'frosted' shake, add a dash of your favorite ice cream." In 1939, the Mansfield News in Ohio stated that "A frosted beverage, in the vernacular, is something good to which ice cream has been added. Example par excellence is frosted coffeehat hot, tasty beverage made chilly with ice and frosty with ice cream."

1940s and 1950s

By the 1950s, popular places to drink milkshakes were Woolworth's "5 & 10" lunch counters, diners, burger joints, and drugstore soda fountains. These establishments often had neon light signs, checkerboard-patterned linoleum floor tiles, chrome barstools, vinyl booths, formica counter-tops with coin-operated jukeboxes, a board of daily specials, a counter top donut display case, and prominently displayed behind the counter, a shining chrome or stainless steel milkshake mixing machine.

These establishments made milkshakes in Hamilton Beach or similar styles of drink mixers, which had spindles and agitators that folded air into the drinks for "smooth, fluffy results" and served them in 12 1/2-ounce tall, "y"-shaped glasses. Soda fountain staff had their own jargon, such as "Burn One All the Way" (chocolate malted with chocolate ice cream), "Twist It, Choke It, and Make It Cackle" (chocolate malted with an egg) "Shake One in the Hay" (a strawberry shake) and a "White Cow" (a vanilla milkshake). In the 1950s, a milkshake machine salesman named Ray Kroc bought exclusive rights to the 1930s-era Multimixer milkshake maker from inventor Earl Prince, and went on to use automated milkshake machines to speed up production at McDonald's restaurants.

In the 1950s, milkshakes were called "frappes", "velvets," "frosted [drinks]", or "cabinets" in different parts of the US. A specialty style of milkshake, the "concrete" was "...a milk shake so thick that the server hands it out the order window upside down, demonstrating that not a drop will drip." In 1952, the Newport Daily News in Rhode Island contained a "Guide For Top Quality ICE CREAM SODAS CABINETS MILK SHAKES", which shows the use of the term "cabinet" in print. An article from 1953 in the Salisbury Times (in the state of Maryland) suggests that shakes can be made in a jar by shaking well. The article states that by adding four large tablespoons of ice cream, the drink becomes a "frosted shake."

Milkshakes today

In 2006, the US Agricultural Research Service developed reduced-sugar, low-fat milk shakes for school lunch programs. The shakes have half the sugar and only 10% of the fat of commercial fast-food shakes. Schools need a milk shake machine or soft-serve ice cream machine to serve the milkshakes. The milkshakes also have added fiber and other nutrients, and they have much less lactose, which makes the shakes appropriate for some lactose intolerant people.

In the 2000s, milkshakes began being used as part of the new trend of boutique-style "spa dentistry," which aim to relax dental patients and reduce their anxiety. Spa dentistry uses aromatherapy, massages, music playing through headphones to reduce patient's tension. At the end of the a filling or root canal in a spa dentistry treatment, patients are given an icy milkshake "...to soothe mouth soreness and delay the desire for heavier foods while the effects of the anesthesia dissipate."

In 2005, the traditional home of the milkshake, the family restaurants and 24-hour diner-style restaurants that were the "staples of 1950s and 60s America such as Denny's, Big Boy and the International House of Pancakes" were supplanted "...in terms of revenue for the first time since the US census started measuring this in the 1970s. The shift means the burger, fries and milkshake ideal evoked by the sitcom Happy Days is losing its hold on the American appetite." Instead, US consumers are going out to casual dining restaurants such as Ruby Tuesday, Olive Garden and the Outback Steakhouse.

Despite the downturn in family restaurant business, the US sales of milkshakes, malts and floats rose 11% in 2006, according to the industry research firm NPD Group. Christopher Muller, the director of the Center for Multi-Unit Restaurant Management at Orlando's University of Central Florida states that "milkshakes remind us of summer, youth  and indulgence", and "they're evocative of a time gone by". Muller states that milkshakes are an "enormously profitable" item for restaurants, since the fluffy drinks contain so much air. The market research firm Technomic claims that about 75% of the average-priced $3.38 restaurant shake in 2006 was profit. An executive from Sonic Drive-In, a US chain of 1950s-style diner restaurants, calls shakes "...one of our highest-volume, revenue-producing areas".

Part of the increase in milkshake sales reported in 2006 may be due to the increasing availability of innovative chef-designed milkshakes in high-end restaurants. In 2006, the Los Angeles Times reported that chefs from "hipster hangouts and retro landmarks" are using "macerated farmers market strawberries, Valrhona chocolate and Madagascar Bourbon vanilla" to make new milkshake flavors.

Other novel ideas offered in LA-area restaurants include milkshakes made with toasted pecans, saffron-rose water or orange-blossom ice cream, taro root, vanilla beans steeped in rum, Valrhona chocolate and Grey Goose vodka, and vanilla custard mixed with Russian Imperial stout.

Research

This section needs additional citations for verification.

Please help improve this article by adding reliable references. Unsourced material may be challenged and removed. (August 2009)

In 2003, a "fast-food chain that wanted to improve milk shake sales and profits" initially tried using focus groups to find out what factors in milkshakes attracted customers (e.g., price, amount of chocolate), but the profits did not increase. The restaurant hired researchers to study why customers purchased fast-food milkshakes, as a way of finding out which factors would help the restaurant to increase sales.

The researchers found that, contrary to their expectations, that "...nearly half of all milk shakes were bought in the early morning", and usually, the "...shake was the only item purchased, and it was rarely consumed in the restaurant." The researchers determined that most of the customers were buying a milkshake to sip slowly during their "long, boring commute." They wanted a food product that could be consumed with one hand, and that wouldn't risk soiling their hands or work clothes (a danger with toast and jam or sausage and egg bagelwiches).

The researchers concluded that good strategies for increasing sales for this target market would be to make the milkshakes thicker and longer-lasting, add in fruit chunks (to make drinking it more interesting), or adding in an express self-serve line for milkshake customers.

Popular culture

Milkshake is the title of a 2003 R&Blectro song written and produced by The Neptunes for American singer Kelis' third studio album, Tasty. The song was released as the album's lead single. It reached the top ten in the United Kingdom, Australia and the Netherlands. In the United States, the song became Kelis' biggest success to date on Billboard Hot 100, peaking at number three. In 2006, CKE Restaurants used an edited version of the song in commercials for Hardee's and Carl's Jr. milkshakes. The song became an Internet meme following the release of Paul Thomas Anderson's 2007 film There Will Be Blood, in which scenes from the film (most notably from its famous "I drink your milkshake" scene) were edited to the song. In the comedy-drama Ugly Betty, Amanda is prompted to sing this song to a pipe organ accompaniment.

In the 2007 film There Will Be Blood, the story of a silver-miner-turned-oil-man on a ruthless quest for wealth during Southern California's oil boom, the protagonist, Daniel Plainview, makes a reference to the American treat to describe the oil drilling process. Plainview tells Eli Sunday, whose oil-rich land he bought "Here, if you have a milkshake, and I have a milkshake, and I have a straw. There it is, that's a straw, you see? You watching? And my straw reaches across the room and starts to drink your milkshake, I drink your milkshake! I drink it up!" The line refers to Senator Albert Fall's 1924 congressional testimony about the "Teapot Dome" oil-drilling scandal. The line became something of a catch phrase for the film and gained moderate recognition in popular culture following the film's release.

Master Shake is a milkshake cup character on the Adult Swim animated series Aqua Teen Hunger Force.

See also

Wikibooks Cookbook has a recipe/module on

Milkshake

Blender (device)

Smoothie

Malted milk

Chocolate milk

Hot chocolate

Nesquik

Ovaltine

Syrup

Soy milk

Rice milk

Greek frapp coffee

New England cuisine

Milkshake (song) - a pop/R&B song recorded by Kelis in 2003.

References

^ "A milk shake might be milk, shaken up, with or without flavorings. (p.668-669) - How to Cook Everything. Mark Bittman. Wiley Publishing Inc. 1998 ISBN 978-0-4717-8918-5

^ milk shake. The American Heritage Dictionary of the English Language: Fourth Edition. 2000

^ Milkshake Trivia: More than Just Ice Cream

^ Bluefields Travel Guide (Bluefields, Nicaragua)

^ a b c Fancier ways to get brain freeze. By Bruce Horovitz, USA TODAY

^ "Dinkum Products". Dinkum.net. http://www.Dinkum.net. Retrieved 2009-10-01. 

^ 26 Delicious Facts about Milkshakes Aviva Trivia

^ a b Listening to America, Stuart Berg Flexner [Simon & Schuster:New York] 1982 (p. 178)

^ Vanilla Milk Shake Recipe from the "Second Edition of The Neighborhood Cookbook" published by the Council of Jewish Women, Portland, in 1914. Fill a glass two-thirds full of milk, sweeten to taste with any fruit syrup or with sugar, and then flavor with vanilla. Fill glass up with cracked ice and shake well together until thoroughly mixed. http://www.homemade-dessert-recipes.com/milk-shake-recipes.html

^ "Walgreen's history". Walgreens.com. http://www.walgreens.com/about/history/hist4.jsp. Retrieved 2009-10-01. 

^ The Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 196197)

^ American Dialect Society CABINET, CONCRETE, FROSTED, VELVET

^ Diner Style

^ Shake One in the Hay. New York First

^ Happy Meals in Kitty Hawk: How the Wright Brothers Spawned a Burger Nation

^ American Dialect Society CABINET, CONCRETE, FROSTED, VELVET Text accompanying illustration on a poster advertising Hood's Ice Cream (observed in Hancock Pharmacy, State and Hancock Sts.,Springfield, Mass., September 30, 1952).

^ "Shaking Up the Future" was published in the May 2000 issue of Agricultural Research magazine. http://72.14.205.104/search?q=cache:7crwHS1wllMJ:www.ars.usda.gov/is/AR/archive/may00/shake0500.htm+milkshake+1970s&hl=en&ct=clnk&cd=471

^ The Spa Treatment-lus Fillings Amid the masseuses and lavender scent, an experience in spa dentistry may make you wonder why you ever hated the dentist in the first place. By:Katie Gilbert http://72.14.205.104/search?q=cache:gOirDrEMtPkJ:psychologytoday.com/articles/pto-20060609-000001.html+milkshake+1970s&hl=en&ct=clnk&cd=103

^ http://72.14.205.104/search?q=cache:Q-mazsEOqFYJ:economistsview.typepad.com/economistsview/2005/12/the_decline_of_.html+milkshake+1970s&hl=en&ct=clnk&cd=91

^ Shake It Up, Baby! by Amy Scattergood, Special to The Times June 14, 2006

^ Creating A Killer Product Clayton M. Christensen Michael E. Raynor, 10.13.03 http://www.forbes.com/forbes/2003/1013/082_print.html

^ "LA Weekly  Film+TV  Paul Thomas Anderson: Blood, Sweat and Tears  Scott Foundas  The Essential Online Resource for Los Angeles". LA Weekly. Archived from the original on 2008-01-23. http://web.archive.org/web/20080123075316/http://www.laweekly.com/film+tv/film/paul-thomas-anderson-blood-sweat-and-tears/18140/?page=2. Retrieved 2009-07-07. 

^ Bowles, Scott (February 3, 2008). "'Blood' fans drink up milkshake catchphrase". USA Today. http://www.usatoday.com/life/movies/news/2008-02-03-blood-milkshake_N.htm. Retrieved 2008-02-24. 

^ Mudhar, Raju (February 23, 2008). "It's bottoms up to our Oscars drinking game". The Toronto Star. http://www.thestar.com/entertainment/article/305756. Retrieved 2008-02-24. 

External links

Various milkshake recipes

Gourmet Ice Cream Milkshake Recipes to Help You Survive the Dog Days of Summer

Categories: Milk | Fast food | Ice creamHidden categories: Articles needing additional references from August 2009 | All articles needing additional references

Flexible tanks

China Product






Very few or no other articles link to it. Please help introduce links to this page from other articles related to it. Tagged since September 2009. vibrating alarm

It may need to be wikified to meet Wikipedia's quality standards. Tagged since September 2009. monoxide detector

Flexible tanks are a kind of storage equipment for liquids, like water, oil, or other industrial liquids. Compared to steely tanks, flexible tanks have many advantages include of light weight, stainless, foldable, setting up easily and quickly. With the same capacity, the weight and volume of a flexible tank may be just a steely tank's 10% and 2%-5%. The disadvantages of flexible tanks are their weak protective capacities and easily ageing. Some flexible tanks can be used as transport receptacles on trucks, ships, or aeroplanes, some even can be used in airdrop, helicopter swing,or hauling on water. ademco

Flexible tanks are made of high-tensile polyester fabric, with elastomer or plastomer (PU, PVC, Nitrile) coated on both sides.

Categories: Elastomers | Polyesters | Storage tanksHidden categories: Orphaned articles from September 2009 | All orphaned articles | Articles that need to be wikified from September 2009 | All articles that need to be wikified

Milk glass

China Product


History

First made in Venice in the 16th century, colors include blue, pink, yellow, brown, black, and white. 19th-century glass makers called milky white opaque glass "opal glass". The name milk glass is relatively recent. The white color is achieved through the addition of tin dioxide or bone ash.

Made into decorative dinner-ware, lamps, vases, and costume jewelry, milk glass was highly popular during the fin de siecle. Pieces made for the wealthy of the Gilded Age are known for their delicacy and beauty in color and design, while Depression glass pieces of the 1930s and '40s are less so. glow in the dark stickers

Collectible throwback nfl jersey

Milk glass has a considerable following of collectors. Glass makers continue to produce both original pieces and reproductions of popular collectible pieces and patterns. bulk glow sticks

Notable manufacturers

A milk glass collection.

Kanawha Glass Co.

Fenton Glass Company

Fostoria Glass Company

Imperial Glass Company

Mosser Glass

Westmoreland Glass Company

References

^ Husfloen, Kyle (2007). Antique Trader Antiques & Collectibles 2008 Price Guide (illustrated ed.). 644: Krause Publications. pp. 1066. ISBN 0896895319, 9780896895317. http://books.google.com/books?id=ZlJb23UyAnYC&pg=PA644. 

^ Belknap, Eugene McCamly (1949). Milk glass. Crown Publishers. pp. 327. http://books.google.com/books?id=3zA1AAAAMAAJ. 

^ Chiarenza, Frank; James Slater (2007). The Milk Glass Book. A Schiffer book for collectors (illustrated ed.). Schiffer Pub Ltd,. pp. 228. ISBN 0764306618, 9780764306617. http://books.google.com/books?id=xBUOAAAACAAJ. 

External links

Wikimedia Commons has media related to: Milk glass

National Milk Glass Collectors Society

National Westmoreland Glass Collectors Club

v  d  e

Glass science topics

Basics

Glass definition  Is glass a liquid or a solid?  Glass-liquid transition  Physics of glass  Supercooling

Glass formulation

AgInSbTe  Bioglass  Borophosphosilicate glass  Borosilicate glass  Ceramic glaze  Chalcogenide glass  Cobalt glass  Cranberry glass  Crown glass  Flint glass  Fluorosilicate glass  Fused quartz  GeSbTe  Gold ruby glass  Lead glass  Milk glass  Phosphosilicate glass  Photochromic lens glass  Silicate glass  Soda-lime glass  Sodium hexametaphosphate  Soluble glass  Ultra low expansion glass  Uranium glass  Vitreous enamel  ZBLAN

Glass-ceramics

Bioactive glass  CorningWare  Glass-ceramic-to-metal seals  Macor  Zerodur

Glass preparation

Annealing  Chemical vapor deposition  Glass batch calculation  Glass forming  Glass melting  Glass modeling  Ion implantation  Liquidus temperature  Sol-gel technique  Viscosity

Optics

Achromat  Dispersion  Gradient index optics  Hydrogen darkening  Optical amplifier  Optical fiber  Optical lens design  Photochromic lens  Photosensitive glass  Refraction  Transparent materials

Surface modification

Anti-reflective coating  Chemically strengthened glass  Corrosion  Dealkalization  DNA microarray  Hydrogen darkening  Insulated glazing  Porous glass  Self-cleaning glass  Sol-gel technique  Toughened glass

Diverse topics

Diffusion  Glass-coated wire  Glass databases  Glass electrode  Glass fiber reinforced concrete  Glass history  Glass ionomer cement  Glass microspheres  Glass-reinforced plastic  Glass science institutes  Glass-to-metal seal  Porous glass  Prince Rupert's Drops  Radioactive waste vitrification  Windshield

Categories: Collecting | Glass compositionsHidden categories: Articles needing additional references from February 2009 | All articles needing additional references | All articles with unsourced statements | Articles with unsourced statements from August 2009

Goggles

China Product


History

The Eskimos carved Inuit snow goggles from caribou antler, as well as wood and shell, to help prevent snow blindness. The goggles were curved to fit the user's face and had a large groove cut in the back to allow for the nose. A long thin slit was cut through the goggles to allow in a small amount of light, diminishing subsequent ultraviolet rays. The goggles were held to the head by a cord made of caribou sinew..

Traditional Inuit goggles used to combat snow blindness vibrating alarm

Metal nenets goggles monoxide detector

Blowtorching goggles and safety helmet ademco

Aviation goggles as worn by Amelia Earhart

Swimming goggles

Types

The requirements for goggles varies depending on the use. Some examples:

Cold weather: Most modern cold-weather goggles have two layers of lens to prevent the interior from becoming "foggy". With only a single lens, the interior water vapor condenses onto the lens because the lens is colder than the vapor, although anti-fog agents can be used. The reasoning behind dual layer lens is that the inner lens will be warm while the outer lens will be cold. As long as the temperature of the inner lens is close to that of the interior water vapor, the vapor should not condense. However, if water vapor gets between the layers of the lens, condensation can occur between the lenses and is almost impossible to get rid of; thus, properly constructed and maintained dual-layer lenses should be air-tight to prevent water vapor from getting in between the lenses.

Swimming: Must be watertight to prevent water, such as salt water when swimming in the ocean, or chlorinated water when swimming in a pool, from irritating the eyes or blurring vision. Allows swimmers to see clearly underwater. They will not be usable more than a few feet underwater, because the water pressure will press them tightly against the face. Examples of these include the Swedish goggles.

Power tools: Must be made of an unbreakable material that prevents chunks of metal, wood, plastic, concrete, and so on from hitting or piercing the eye. Usually has some sort of ventilation to prevent sweat from building up inside the goggles and fogging the surface.

Blowtorch goggles: These protect the eyes from glare and flying sparks and hot metal splashes while using or near as blowtorch. They are not dark enough for arc welding.

Motorcycle riding and other open-air activities: Prevents insects, dust, and so on from hitting the eyes.

Laboratory and research: Combines impact resistance with side shields to prevent chemical splashes' reaching the eyes. May also include laser protection which would be covered by EN 207 (Europe) and ANSI Z 136 (United States). Examples of these include red adaptation goggles.

Racquetball: Protect the eyes from racquets swinging in an enclosed area and from impact from hard rubber ball.

Winter sports: Protect the eyes from glare and from icy particles flying up from the ground.

Astronomy and meteorology: dark adaptor goggles are used before going outside at night, in order to help the eyes adapt to the dark.

Basketball: Several NBA players have worn goggles during play, including Kareem Abdul-Jabbar, James Worthy, Horace Grant, Kurt Rambis and Amar'e Stoudemire; they prevent a fellow player from scratching or hitting the eyes when trying to grab the basketball.

Aviation: In open cockpit aircraft, such as old biplanes, aviators, such as Amelia Earhart and Charles Kingsford Smith, would wear goggles to help protect from the wind and are still in use today. Examples of these include the AN-6530 goggles.

Virtual reality: A virtual reality headset, sometimes called "goggles", is a wrap-around visual interface to display computer output. Commonly the computer display information is presented as a three-dimensional representation of real-world environments.

Fashion

Goggles are often worn as a fashion statement in certain subcultures, most often as part of the cybergoth subculture. They are usually worn over the eyes or up on the forehead to secure 'falls': a type of long, often brightly-coloured, synthetic hairpiece. Fans of the Steampunk genre or subculture also frequently wear steampunk-styled goggles, particularly when performing in a live action role-playing game.

Goggles are also frequently used by anime and manga characters as a fashion statement. Several characters in the anime Digimon wear goggles, as each 'leader' of the series wears goggles. Other notable characters are Matt from Death Note and Usopp from One Piece.

Non-human

Bullfighting horse wearing eye protection

A US Military working dog attached to a helicopter hoist in Afghanistan.

Goggles are available for horses used in speed sports such as horse racing. In some traditions of horse mounted bullfighting, the horse may wear a protective cloth over its eyes.

Goggles have been used on military working dogs, for protection in harsh conditions, such as sandstorms and rotorwash from helicopters.

See also

Wikimedia Commons has media related to: Goggles

Night vision device

Personal protective equipment

Safety engineering

Visor

Beer goggles

References

^ Landers T. A. (2006) Professional Care of the Racehorse, Revised Edition: A Guide to Grooming, Feeding, and Handling the Equine Athlete. Blood Horse Publications. 308 pages. Page 138.

Categories: Eyewear | Horse protective equipment | Ophthalmology | Protective gear | Sports equipment | Swimming equipment | Virtual reality | Skiing equipmentHidden categories: Articles lacking sources from October 2007 | All articles lacking sources

Black Swan Project

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Ship identity

Odyssey Marine stated on 21 May 2007 that most of the recovered coins and treasure are believed to be from a particular shipwreck, but it is likely that artifacts from other wrecks have also been mixed in and recovered. Due to the location of the ship in an area known to contain a large number of colonial-era wrecks, the identity of the ship will not be disclosed pending further examination of the coins and artifacts. It is also thought the ship may be the same as a ship that Odyssey had petitioned a federal court for permission to salvage, which was located off the southwest coast of the United Kingdom, within a five-mile (8 km) radius of 4925 60 / 49.417N 6W / 49.417; -6.

There was speculation that it may be the wreck of the English merchant ship Merchant Royal, which sank on 23 September 1641 whilst returning to London. The ship sank in heavy weather when its pumps failed to keep up with the water leaking through the hull planks. Over half the crew, including the captain, John Limbrey, were able to abandon ship and were rescued by a sister-ship, Dover Merchant, which was accompanying Merchant Royal from Cadiz to London. The survivors provided a detailed description of the lost cargo  described in 1641 as "300,000 Pounds in silver, 100,000 Pounds in gold, and as much again in jewel"  as well as a general location near the Isles of Scilly, about "21 leagues" (about 35 to 40 miles) from Lands End. fredricks of

In 2005, the co-founder of Odyssey Marine, Greg Stemm, admitted to British shipwreck expert, Richard Larn, that his firm was searching for the Merchant Royal. Odyssey Marine's sonar search ships trolled the area extensively in 2005 and 2006, frequently calling in Falmouth for crew rest. water distillers

The Odyssey crew continued to search for the Merchant Royal on the Discovery Channel 2009 television show Treasure Quest (filmed in 2008). This leads to the notion that the team does not suspect the Black Swan is the Merchant Royal. water distiller

Pictures of the coins released by Odyssey have had their markings obscured to prevent identification. However, from examining the edges of the coins it appears that they come from the middle of the 18th century  too late to be from the Merchant Royal.

Investigating the findings

Rare coin expert Nick Bruyer, who examined a sample of 6,000 coins from the wreck, said of the discovery, "For this colonial era, I think (the find) is unprecedented... I don't know of anything equal or comparable to it." He also believes much or all of the coinage is uncirculated. The finds have been shipped in a chartered jet to an undisclosed location in the United States, where they are being examined. Odyssey has said they expect the wreck to become one of the "most publicised in history". The entire operation is thought to have taken years and cost millions. Odyssey Marine's co-founder admitted, in 2005, that his "for profit" company was interested in searching for the fabled wreck of the "Merchant Royal", and the company's sonar search ships were known to be trolling in the Isles of Scilly area in 2005 and 2006.

In June 2007, the Spanish government took legal action against the salvage company based on suspicion that the silver and gold coin recovered by Odyssey Marine come from a Spanish vessel, the Nuestra Seora de las Mercedes, a 36-gun Spanish frigate that went down off the Portuguese coast en route from Montevideo to Cdiz. The Mercedes, which was sunk by British Navy ships in October 1804, was known to be carrying more than a million silver dollars.

In January 2008, a US Federal Court in Tampa ordered Odyssey Marine to disclose details of the wreck site to the Spanish government and for both to return to court in March. During those proceedings, Odyssey Marine stated that its Black Swan treasure was recovered in the Atlantic approximately 180 miles (290 km) west of Portugal. That location would rule out the Merchant Royal (which sank much further north in the Atlantic), and the Mercedes (which sank approximately 30 nautical miles (56 km) off the Portuguese coast), and HMS Sussex (which sank inside the Strait of Gibraltar.) The recovered bullion, being predominately silver coins, with some gold coins and copper ingots, strongly suggests it came from a colonial-era Spanish ship that sank while transporting newly minted silver from South America to Spain.

Controversy

If the sunken ship is identified to be the Merchant Royal, then the British and Spanish governments both have potential claims to the treasure. However, salvage law in international waters, as recognized by some English speaking countries, could award 90% of recovered treasure to the salvage firm.

If the wreck is the "Nuestra Senora de las Mercedes", Spain could claim the entire ownership of the wreck. The government of Peru is also monitoring in case it's proven that the treasure came from Peru. Jose Jimenez, a senior official with the Spanish Ministry of Culture stated that Spain would be willing to share the treasure 'out of a sense of a common cultural heritage'.

Spain has said it will exercise all of its jurisdictional rights in the hypothetical event that the find is part of Spain's heritage. The Spanish Government is believed to be investigating whether a crime has been committed by, or as part of the project and is concerned that the coins might not come from the Merchant Royal at all, but from HMS Sussex, which lies off Gibraltar in international waters, within 12 miles (19 km) of Gibraltar, and contrary to international norms claimed by Spain. Both of these claims are denied by Odyssey Marine Exploration in its latest press release. The coins recovered in the Atlantic as of 18 May positively can not come from HMS Sussex, which is known to have sunk in what were Spanish waters at the time, inside the Strait of Gibraltar. The exploration agreement reached in January 2007 between Odyssey Marine and the regional government requires that official observers, approved by Andalucia, be present when the Odyssey Explorer resumes exploration of the wreck site thought to be the English warship Sussex.

On July 12, 2007, the vessel Ocean Alert belonging to Odyssey Marine was seized off Europa Point (Gibraltar) by the Spanish Civil Guard and sent to Algeciras to be searched. The seizure occurred at around 07:00 GMT soon after the ship left Gibraltar. Both Odyssey Marine and Gibraltar officials state the ship was in International Waters thereby rendering the seizure illegal. After leaving Gibraltar, the Ocean Alert was picked up at 07:00 GMT off Europa Point and sent to the Spanish port of Algeciras to be searched. The guard was investigating a possible "offence against Spanish historic heritage", it said in a statement. Odyssey said the boarding was illegal and said the Civil Guard threatened to use force if Ocean Alert's captain did not follow orders. It said Spain had earlier promised the ship would be searched at sea.

Seven hours after the detention of the Ocean Alert, the Spanish authorities decided to return passports and official documents to some members of the crew, and allowing some to leave. The survey vessel was cleared for departure by the Spanish Civil Guard on July 14, 2007.

On July 26, 2007 Odyssey Marine Exploration was granted two of the three motions for an Extension of Time to file its responses to the Spain's Motions for More Definite Statements in the three admiralty arrests which Odyssey currently has pending at the U.S. District Court that has assumed jurisdiction over the sites.

On October 16, 2007, Spain again seized another vessel, "Odyssey Explorer" owned by Odyssey Marine Exploration as it sailed out of port from the British overseas territory of Gibraltar. Odyssey Explorer's captain, Sterling Vorus, claimed to have been in International Waters, but was forced to dock at Algeciras under what Vorus declared was "threat of deadly force." Once in port, Vorus was eventually arrested for disobedience after refusing inspection of the vessel without first receiving approval of Odyssey Explorer's flag state, the Commonwealth of the Bahamas. Vorus was released the following day. Aboard the Odyssey Explorer at the time of seizure, were about a dozen journalists and photographers, all of which had their video tapes, tape recorders, and computer memory storage devices seized by Spanish officials.

On June 4, 2009, after a judge in Florida declared that he "lacked jurisdiction", he ruled in favor of Spain's claim of sovereign immunity despite what many considered a distinct lack of evidence as to the identity of the wreck. Odyssey Marine stated it plans to appeal the ruling.

On December 22, 2009, a U.S. district judge ruled that Odyssey Marine Exploration should return to Spain the treasure, until the company's appeal is cleared. "The ineffable truth of this case is that the Mercedes is a naval vessel of Spain and that the wreck of this naval vessel, the vessel's cargo, and any human remains are the natural and legal patrimony of Spain," said the judge in his order.

Gibraltar's territorial waters

Whilst respecting Gibraltar's territorial waters during the incident, the Spanish Government stated that it considers it acted within its own territorial waters. The UK argued that the incident took place in international waters and was therefore illegal. However, Spain verbally stated its claim over the waters that it does not recognise Gibraltar waters except within the port of Gibraltar and that all waters up to 12 miles (19 km) from its coastline it claims, are considered Spanish waters.

Criticism

The past activities of Odyssey Marine Exploration have been controversial and heavily criticised by organizations and charities such as UNESCO, the Council for British Archaeology, Institute of Field Archaeologists and Rescue as "ransacking" of shipwrecks by private firms pretending to do archaeological research. An early day motion was signed by over 60 British MPs condemning the salvage of HMS Sussex as treasure hunting.

Spain has ratified the UNESCO 2001 Convention on the Protection of the Underwater Cultural Heritage and has expressed its strong will to protect ancient shipwrecks as cultural heritage, which should not be bartered or sold, but find their way in museums.

While the UNESCO Convention does not regulate the ownership of ancient shipwrecks, its States Parties pledge to protect them as cultural heritage of humanity, which should be shared and valued.

References

^ a b c "Shipwreck yields estimated $500 million in gold and silver coins". International Herald Tribune. http://www.iht.com/articles/ap/2007/05/18/america/NA-GEN-US-Treasure-Ship.php?page=1. Retrieved 2007-07-28. [dead link]

^ "Black Swan Project". http://www.shipwreck.net/blackswan.php. 

^ a b c d Shipwreck yields historic riches  US$500M worth - CNN  Obtained May 19, 2007

^ a b c How to find a treasure trove - BBC News  Obtained May 19, 2007

^ 500 Million Bucks Under The Sea, from The Smoking Gun

^ a b c Record wreck 'found off Cornwall' - BBC News - Obtained May 19, 2007

^ Stop, that our treasure, Spain tells Britain - The Times - Obtained June 23, 2007

^ "Battle for the Black Swan," Discovery Channel, Apr. 4, 2009

^ http://edition.cnn.com/2008/WORLD/europe/06/08/spain.treasure/index.html Spain's lost treasure battle in U.S. court

^ Sunken treasure stirs suspicion in Spain: Hundreds of millions of dollars in loot found at bottom of ocean could be part of country's heritage, Madrid government saysBy Alan Freeman, The Globe and Mail, May 23, 2007

^ Spain Probes Treasure Hunters - The Guardian, May 21, 2007

^ Spain suspicious over 250 m treasure haul - The Independent, May 21, 2007

^ Odyssey Provides "Black Swan" Shipwreck Information Update - News release from Odyssey's official website  Obtained May 23, 2007

^ "World | Europe | Spain seizes ship in treasure row". BBC News. 2007-07-13. http://news.bbc.co.uk/1/hi/world/europe/6896645.stm. Retrieved 2009-10-18. 

^ "Odyssey Marine Exploration Provides Comment On Reports Of Survey Vessel Inspection". http://shipwreck.net/pr140.html. 

^ a b "Spain seizes ship in treasure row". BBC. July 13, 2007. http://news.bbc.co.uk/1/hi/world/europe/6896645.stm. Retrieved 2007-07-28. 

^ "Detained until evening against their will  Odyssey crew are made to wait". Gibfocus. http://www.gibfocus.gi/details_headlines.php?id=1558. Retrieved 2007-07-28. 

^ "Odyssey Marine Exploration Motions Granted in Two Admiralty Cases". Odyssey Marine Exploration. http://home.businesswire.com/portal/site/google/index.jsp?ndmViewId=news_view&newsId=20070726005635&newsLang=en. Retrieved 2007-07-28. 

^ "U.S. ship held in $500M booty row". http://www.cnn.com/2007/WORLD/europe/10/17/spain.ship/index.html. 

^ "Spain takes firm stance over sovereignty of waters after Odyssey incident". Gibfocus. http://www.gibfocus.gi/details_headlines.php?id=1561. Retrieved 2007-07-28. 

^ a b "Giffords to dig 'Billion Dollar' site". The Digger - the voice of the field archeologist. May 20, 2007. http://www.bajr.org/DiggerMagazine/TheDigger30/article3.html. 

^ HMS Sussex - Rescue, May 20, 2007

^ HMS Sussex - CBA, May 20, 2007

^ HMS Sussex - CBA press release, May 20, 2007

^ "www.unesco.org/culture/en/underwater/convention". http://www.unesco.org/culture/en/underwater/convention. 

External links

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UNESCO 2001 Convention on the Protection of the Underwater Cultural Heritage

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Bible Diet

China Product


Permitted foods

The foods incorporated in this diet are organic vegetables, fruits and legumes. The diet also encourages the removal of unclean and unacceptable foods from the individual's diet. This natural, organic approach to eating suggests that one should only eat things created by God in the way they were intended. That means no processed foods or those produced with contact to hormones, pesticides or fertilizers. Rubin takes two of his main dietary laws from Leviticus. Leviticus (11:9-10) states that one should eat hatsoever hath fins and scales in the waters but not to eat "all that have not fins and scales in the seas." Rubin says that this means that fish with scales are intended to be eaten, such as salmon and trout, but smooth fish such as catfish and eels should not be eaten. It also means that crustaceans with hard shells such as lobsters, crabs, and clams are not to be eaten. The other main dietary law taken from The Bible is also taken from Leviticus (11:3 and 11:7-8). Here The Bible says that man should eat hatsoever parteth the hoof, and is clovenfooted, and cheweth the cud. Man should not eat he swine, though he divide the hoof, and be cloven footed, yet he cheweth not the cud; he is unclean to you.2] This means that most animals can be eaten, such as cows, goats, and sheep because all these animals chew their cud. The dietary laws that Rubin derives from these passages are generally the same as the Kosher laws followed by Jewish people. In addition to the dietary laws taken directly from The Bible, Rubin believes in eating a variety of whole foods that have not been processed, or that have not been greatly processed. This generally means choosing foods like brown rice, which has not been processed much, over white rice, which is significantly processed. Rubin also believes that organic foods and meat from animals that were raised eating grass instead of wild grain is more in line with the foods man was intended to eat. Snacks are not mandated in this diet, but it is advised to feel free to snack on the foods listed as acceptable.

The types of foods that can be eaten include: stool softener

Grains - barley, corn, millet, oats, rice, rye, wheat krill oil

Seeds - sunflower, sesame, flax, pumpkin agave nectar

Legumes - soybeans, lentils, peas, peanuts, other beans

Succulent foods containing seed - bell peppers, cucumbers, eggplant, green beans, melons, okra, pumpkins, squash, tomatoes

Fruits - citrus fruits such as lemons and limes, palm fruits, sweet fruits

Nuts - almonds, Brazil nuts, cashew nuts, pecans, walnuts

Herbs (vegetables): beet greens, Brussels sprouts, cabbage, collard, globe artichoke, broccoli, cauliflower, carrots, beets, potatoes, turnips

The types of animals that can be eaten include:

Livestock - cow, deer, lamb, caribou, buffalo, elk, goat, moose

Fish - bass, bluefish, crappie, perch, pike, salmon, sunfish, trout

Birds - chicken, turkey, pheasant, grouse, quail

Insects - locusts, crickets, grasshoppers

Prohibited Foods

Phase One of the Bible diet restricts foods high in carbohydrates such as grains, pastas, breads, sugar, potatoes, corn, beans, and legumes. Although the people on the diet consumed foods containing carbohydrates, they were of high quality and less processed.

Phase One restricts meats such as pork, bacon, ostrich, ham, sausages, emu and imitation meat. Fish and sea foods such as fried fish, breaded fish, eel, shark, crab, clams, oyster, mussels, lobster, shrimp, scallops, and craw fish are prohibited. Poultry such as fried chicken and breaded chicken is restricted. Phase one inhibits luncheon meats such as turkey, ham, roast beef, and corned beef. Imitation eggs are restricted. Dairy products such as soy milk, almond milk, and rice milk are not allowed. Fats and oils such as lard, shortening, sunflower oil, cotton seed oil, margarine, soy oil, canola oil, corn oil, and any partially hydrogenated oil may not be consumed. Phase one restricts vegetables such as corn, white potato and sweet potato. Beans and legumes such as soy beans, black beans, kidney beans, white beans, and lima beans are forbidden. Nuts and seeds such as honey-roasted nuts, peanuts, cashews, nuts, or seeds dry or roasted in oil are inhibited. condiments, spices, and seasonings such as all spices that contain added sugar, commercial ketchup with sugar and barbecue sauce with sugar may not be consumed. All fruits except berries, grapefruit, limes, and lemons must be avoided. Beverages such as alcohol, fruit juices, sodas, chlorinated tap water, and pre-ground commercial coffee are not allowed. All grains and starchy foods including bread, pasta cereal, rice, oatmeal, pastries, and baked goods must be avoided. Sweeteners such as sugar, heated homey and all artificial sweeteners are forbidden. Milk or whey protein powder from cow's milk, soy protein powder and rice protein powder are restricted.

Phases of the Diet

The diet is divided into three phases over a 40 day period and broken into three levels: basic, intermediate, and advanced. According to Rubin, the dieter should choose a beginning phase based on their overall starting health and their desired improvements. The chief purpose of the diet is to achieve optimal health by means of nutrition and spirituality.

Prayer, Purpose and artial-fast" Days

The diet begins and ends each day with prayers of thanksgiving, healing, and petition. The individual should perform exercises of "Life Purpose" for two to five minutes before the day gets too stressful. The exercise should be used as a time of alignment and reflection with realignment cycles taking place every ninety minutes. Rubin recommends that one day per week in each phase, a partial fast day is taken to allow the body to cleanse and rebuild. On these partial fast days, breakfast and lunch should not be consumed, although, if supplements are being taken, they should still be consumed. Fluid consumption is crucial during these days especially raw vegetables juices and pure water. To achieve the utmost spiritual benefits from the partial fast days, it is suggested to pray each time hunger is experienced.

Daily Regimens

The daily regimens help the dieter keep track of their diet while concurrently providing guidelines to achieve optimum results. It consists of morning and evening prayers, regular consumption of breakfast, lunch and dinner, morning and evening exercise, good hygiene practices and the consumption of cleansing drinks. The hygiene factor involves eliminating germs and aromatherapy practices in the morning and evening. The cleansing drink is a mixture of two tablespoons of a whole-food fiber blend and 1-2 tablespoons of a green superfood blend in 8 to 12 ounces of purified water or diluted vegetable juice, shaken vigorously and drunken immediately. The regimen also insists that the dieter be in bed before 10:30 p.m. every night.

Phase One

The diet begins with Phase One, which encompasses the first two weeks of the diet (days 1-14). Phase One is designed to stabilize insulin and blood sugar while reducing inflammation and infection, enhancing digestion and helping to balance the hormones in the body. This phase restricts disaccharide-rich carbohydrate foods such as grains, pastas, breads, sugar, potatoes, corn, beans, and legumes. The object of this, according to Rubin, is to achieve a detoxifying effect while simultaneously improving the overall health and helping to manage the individual weight in a healthy manner. This phase should greatly reduce the risk of incurring disease by effectively helping the body reduce insulin sensitivity and balancing the omega-3/omega-6 ratio. Since Phase One is designed to correct harmful imbalances, it must temporally limit healthy, high sugar foods such as fruits, whole grains, and honey while allowing for the liberal consumption of protein foods, vegetables, and healthy oils. Phase one is considered to most difficult phase of the diet due to the commitment factors. Water intake should be increased and rest should be taken when necessary.

Phase Two

Phase Two consists of weeks three to four (days 15-28). According to Rubin, digestion should have improved along with energy level. Weight loss will continue during this phase, but at a slower pace than Phase One.

Phase Three

The final phase of the diet beings in the fifth week and continues for the duration that the individual maintains the diet (days 29-40 and beyond). It is considered to be the maintenance phase of the diet and is specifically designed to allow and encourage healthful eating of foods from each of the permitted groups. In this phase, healthy grains and foods higher in sugars and starches, such as potatoes, are reintroduced. Weight should stabilize in this phase and only key areas of the health scheme, such as overall body health, continue to improve. If one deviates from the diet, it is advised to go back to Phase One or Two for a week or two to get back into the flow of the diet.

Claimed benefits

Rubin claims that his recommendations will enable dieters to concentrate better, and will enhance their moods. He also says that his diet can reduce arthritis pain and inflammation, and can reduce the risk of cancer and heart disease. He also says that it can reverse the "accelerated aging" caused by the way people eat and live today.

Scientific acceptance and criticism

Jordan Rubin has been criticized because his education in nutrition is a degree in Naturopathic Medicine from the Peoples University of the Americas, which is not accredited by the Council on Naturopathic Medical Education nor licensed by the North American Board of Naturopathic Examiners, and a Ph.D. in Nutrition from the Academy of Natural Therapies, which is not accredited by the American Dietetic Association or other mainstream nutrition organizations.

As of 2008, there are no peer-reviewed scientific journal articles that evaluate the claims made by Rubin. In line with the general knowledge that exercise is beneficial for health, The Gale Encyclopedia of Diets praised the Bible diet for this aspect. It found, however, that the emphasis on organic foods is not directly supported by scientific evidence.

Another area of concern have been the supplements that are required or recommended for the Bible's diet program. These supplements are made by Rubin's company Garden of Life, Inc. In a letter dated May 11, 2004 the United States Food and Drug Administration ordered the company to stop making unsubstantiated claims about eight of its products and supplements. The claims were made in brochures, on labels, and in Rubin book Patient Heal Thyself.

References

^ a b c d e f g Rubin, Jordan S. The Maker Diet. New York: Penguin, 2004.

^ a b c d e f g h Helen Davidson (2008). "aker Diet". in Jacqueline L. Longe. The Gale Encyclopedia of Diets: A Guide to Health and Nutrition. Thomson Gale. pp. 64346. ISBN 1414429916. .

^ a b Rubin, Jordan S. The Maker Diet. New York: Penguin, 2004.

^ a b *Rubin, Jordan S. The Maker Diet. New York: Penguin, 2004.

^ Phase 1: Correcting Harmful Imbalances. makersdiet.17 Oct.2008. http://www.makersdiet.com/public/about-the-diet/phase1.aspx

^ Phase 2: Returning to Optimal Health. Makersdiet.17 Oct. 2008. http://www.makersdiet.com/public/about-the-diet/phase2.aspx

^ Phase 3: Claiming Health for Life. Makersdiet.17 Oct.2008. http://www.makersdiet.com/public/about-the-diet/phase3.aspx

External links

n Explanation of the Phases and Levels of the Maker Diet. The makers diet.19 Oct.2008. http://www.themakersdiet.info/makers-diet-instructions.php

Ministries. 09 Sept. 2008. http://www.biblelife.org/biblediet.htm

Jordan's Story at jordanrubin.com

Jordan Rubin and Garden of Life Ordered to Stop Making Unsubstantiated Advertising Claims at Quackwatch

Categories: Diets | Pseudoscience | Bible