Wednesday 6 July 2016
The Deadliest Wars In History Of Humanity (10 pics)
World War II
Deaths Estimate: 40,000,000 ___ 72,000,000
Location: Worldwide
Year: 1939 to 1945
World War II, or the Second World War was a global war that was underway by 1939 and ended in 1945. It involved involved most of the world’s nations, including all of the great powers: eventually forming two opposing military alliances, the Allies and the Axis. It was the most widespread war in history, with more than 100 million military personnel mobilized. In a state of “total war,” the major participants placed their entire economic, industrial, and scientific capabilities at the service of the war effort, erasing the distinction between civilian and military resources. Marked by significant events involving the mass death of civilians, including the Holocaust and the only use of nuclear weapons in warfare, it was the deadliest conflict in human history, resulting in 50 million to over 70 million fatalities.
Taiping Rebellion
Estimated Deaths: 20,000,000____ 100,000,000
Location: China
Year: 1851 to 1864
The Taiping Rebellion was a widespread civil war in southern China from 1850 to 1864, led by heterodox Christian convert Hong Xiuquan, who having received visions, maintained that he was the younger brother of Jesus Christ against the ruling Manchu-led Qing Dynasty. About 20 million people died, mainly civilians, in one of the deadliest military conflicts in history.
World War I
Estimated Deats: 15,000,000 ____ 65,000,000
Location: Worldwide
Year: 1914 to 1918
World War I was a major war centered in Europe that began in the summer of 1914 and lasted until November 1918. It involved all of the world’s great powers, which were assembled in two opposing alliances: the Allies and the Central Powers. More than 70 million military personnel, including 60 million Europeans, were mobilized in one of the largest wars in history. More than 9 million combatants were killed, largely because of great technological advances in firepower without corresponding advances in mobility.
Mongol Conquests
Estimated Deaths: 30,000,000 __ 60,000,000
Location: Asia, Eastern Europe, Middle East
Year: 1207 to 1472
The Mongol Empire initially named as Greater Mongol State was a great empire during the 13th and 14th centuries. Beginning in the Central Asian steppes, it eventually stretched from Eastern Europe to the Sea of Japan, covered Siberia in the north and extended southward into Southeast Asia, the Indian subcontinent, and the Middle East. It is commonly referred to as the largest contiguous empire in the history of the world. At its greatest extent it spanned 6,000 mi (9,700 km), covered an area of 33,000,000 km2 (12,700,000 sq mi), 22% of the Earth’s total land area, and held sway over a population of 100 million.
An Lushan Rebellion
Estimated Deats: 13,000,000 ___ 36,000,000
Location: China
Year: 755 to 763
The An Lushan Rebellion took place in China during the Tang Dynasty, from December 16, 755 to February 17, 763. An Lushan, an ex-Tang general, declared himself emperor, establishing the rival Yan Dynasty in Northern China. The rebellion spanned the reign of three Tang emperors before it was quashed. During that time, the registered population declined by up to 36 million, though most of this was due to the breakdown of the census system during the war.
Qing dynasty conquest of the Ming Dynasty
Estimated Deats: 25,000,000 ____ 25,000,000
Location: China
Year: 1616 to 1662
The Qing Dynasty also known as the Manchu Dynasty, was the last dynasty of China, ruling from 1644 to 1912. It was preceded by the Ming Dynasty and followed by the Republic of China. The dynasty was founded by the Manchu clan Aisin Gioro in modern northeast China. Starting in 1644 it expanded into China proper and its surrounding territories, establishing the Empire of the Great Qing. Complete pacification of China was accomplished around 1683 under the Kangxi Emperor.
Conquests of Timur-e-Lang
Estimated Deats: 15,000,000 ____ 20,000,000
Location: Middle East, India, Central Asia, Russia
Year: 1369 to 1405
Timur was in his lifetime a controversial figure, and remains so today. He sought to restore the Mongol Empire, yet his heaviest blow was against the Islamized Tatar Golden Horde. He was more at home in an urban environment than on the steppe. He styled himself a ghazi while conducting wars that severely affected some Muslim states, for example the Ottoman Empire. A great patron of the arts, his campaigns also caused vast destruction.
Dungan Revolt
Estimated Deats: 8,000,000 ______ 12,000,000
Location: China
Year: 1862 to 1877
The uprising was chaotic and often involved warring factions of bands and military leaders with no goal or purpose, merely to fight, on the western bank of the Yellow River. A common misconception is that it was directed against the Qing Dynasty, but there is no evidence at all showing that they intended to attack the capital of Beijing. When that rebellion failed, mass emigration of the Dungan people into Imperial Russia, Kazakhstan and Kyrgyzstan ensued.
Russian Civil War
Estimated Deats: 5,000,000 _____ 9,000,000
Location: Russia
Year: 1917 to 1921
The Russian Civil War was a multi-party war that occurred within the former Russian Empire after the Russian provisional government collapsed to the Soviets, under the domination of the Bolshevik party. Soviet forces first assumed power in Petrograd (St. Petersburg) and subsequently gained control throughout Russia.
Napoleonic Wars
Estimated Deats: 3,500,000 _____ 7,000,000
Location: Europe, Atlantic, Pacific and Indian Ocean
Year: 1803 to 1815
The Napoleonic Wars were a series of wars declared against Napoleon’s French Empire by opposing coalitions. As a continuation of the wars sparked by the French Revolution of 1789, they revolutionised European armies and played out on an unprecedented scale, mainly owing to the application of modern mass conscription. French power rose quickly as Napoleon’s armies conquered much of Europe but collapsed rapidly after France’s disastrous invasion of Russia in 1812. Napoleon’s empire ultimately suffered complete military defeat resulting in the restoration of the Bourbon monarchy in France and the creation of the Concert of Europe.
Location: Worldwide
Year: 1939 to 1945
World War II, or the Second World War was a global war that was underway by 1939 and ended in 1945. It involved involved most of the world’s nations, including all of the great powers: eventually forming two opposing military alliances, the Allies and the Axis. It was the most widespread war in history, with more than 100 million military personnel mobilized. In a state of “total war,” the major participants placed their entire economic, industrial, and scientific capabilities at the service of the war effort, erasing the distinction between civilian and military resources. Marked by significant events involving the mass death of civilians, including the Holocaust and the only use of nuclear weapons in warfare, it was the deadliest conflict in human history, resulting in 50 million to over 70 million fatalities.
Taiping Rebellion
Location: China
Year: 1851 to 1864
The Taiping Rebellion was a widespread civil war in southern China from 1850 to 1864, led by heterodox Christian convert Hong Xiuquan, who having received visions, maintained that he was the younger brother of Jesus Christ against the ruling Manchu-led Qing Dynasty. About 20 million people died, mainly civilians, in one of the deadliest military conflicts in history.
World War I
Location: Worldwide
Year: 1914 to 1918
World War I was a major war centered in Europe that began in the summer of 1914 and lasted until November 1918. It involved all of the world’s great powers, which were assembled in two opposing alliances: the Allies and the Central Powers. More than 70 million military personnel, including 60 million Europeans, were mobilized in one of the largest wars in history. More than 9 million combatants were killed, largely because of great technological advances in firepower without corresponding advances in mobility.
Mongol Conquests
Location: Asia, Eastern Europe, Middle East
Year: 1207 to 1472
The Mongol Empire initially named as Greater Mongol State was a great empire during the 13th and 14th centuries. Beginning in the Central Asian steppes, it eventually stretched from Eastern Europe to the Sea of Japan, covered Siberia in the north and extended southward into Southeast Asia, the Indian subcontinent, and the Middle East. It is commonly referred to as the largest contiguous empire in the history of the world. At its greatest extent it spanned 6,000 mi (9,700 km), covered an area of 33,000,000 km2 (12,700,000 sq mi), 22% of the Earth’s total land area, and held sway over a population of 100 million.
An Lushan Rebellion
Location: China
Year: 755 to 763
The An Lushan Rebellion took place in China during the Tang Dynasty, from December 16, 755 to February 17, 763. An Lushan, an ex-Tang general, declared himself emperor, establishing the rival Yan Dynasty in Northern China. The rebellion spanned the reign of three Tang emperors before it was quashed. During that time, the registered population declined by up to 36 million, though most of this was due to the breakdown of the census system during the war.
Qing dynasty conquest of the Ming Dynasty
Location: China
Year: 1616 to 1662
The Qing Dynasty also known as the Manchu Dynasty, was the last dynasty of China, ruling from 1644 to 1912. It was preceded by the Ming Dynasty and followed by the Republic of China. The dynasty was founded by the Manchu clan Aisin Gioro in modern northeast China. Starting in 1644 it expanded into China proper and its surrounding territories, establishing the Empire of the Great Qing. Complete pacification of China was accomplished around 1683 under the Kangxi Emperor.
Conquests of Timur-e-Lang
Location: Middle East, India, Central Asia, Russia
Year: 1369 to 1405
Timur was in his lifetime a controversial figure, and remains so today. He sought to restore the Mongol Empire, yet his heaviest blow was against the Islamized Tatar Golden Horde. He was more at home in an urban environment than on the steppe. He styled himself a ghazi while conducting wars that severely affected some Muslim states, for example the Ottoman Empire. A great patron of the arts, his campaigns also caused vast destruction.
Dungan Revolt
Location: China
Year: 1862 to 1877
The uprising was chaotic and often involved warring factions of bands and military leaders with no goal or purpose, merely to fight, on the western bank of the Yellow River. A common misconception is that it was directed against the Qing Dynasty, but there is no evidence at all showing that they intended to attack the capital of Beijing. When that rebellion failed, mass emigration of the Dungan people into Imperial Russia, Kazakhstan and Kyrgyzstan ensued.
Russian Civil War
Location: Russia
Year: 1917 to 1921
The Russian Civil War was a multi-party war that occurred within the former Russian Empire after the Russian provisional government collapsed to the Soviets, under the domination of the Bolshevik party. Soviet forces first assumed power in Petrograd (St. Petersburg) and subsequently gained control throughout Russia.
Napoleonic Wars
Location: Europe, Atlantic, Pacific and Indian Ocean
Year: 1803 to 1815
The Napoleonic Wars were a series of wars declared against Napoleon’s French Empire by opposing coalitions. As a continuation of the wars sparked by the French Revolution of 1789, they revolutionised European armies and played out on an unprecedented scale, mainly owing to the application of modern mass conscription. French power rose quickly as Napoleon’s armies conquered much of Europe but collapsed rapidly after France’s disastrous invasion of Russia in 1812. Napoleon’s empire ultimately suffered complete military defeat resulting in the restoration of the Bourbon monarchy in France and the creation of the Concert of Europe.
9 sun-protective foods
You may be surprised to learn that many common foods offer some protection to your skin from the potentially damaging rays of the sun, from the inside out. This SPF or sun protective factor aspect of foods has to do with the presence of certain antioxidant compounds. Plants produce antioxidants within their own tissues to protect their own cells from premature destruction, due to exposure to heat, light, air, moisture and time.
When we consume many of these plant-derived antioxidants, these natural agents provide protection to the cells of our bodies, including skin cells. By eating certain foods, especially those that are brightly colored, you can actually help to reduce damage to your skin caused by exposure to UVA and UVB rays from sunlight. Let’s consider some of the better sun protective foods.
Colored peppers
The red, yellow and orange peppers that look so beautiful and taste so sweet are colored by natural pigments called carotenoids. These antioxidants convert to vitamin A in the body, and help to protect skin cells by inhibiting the destruction of the thin lipid (fat) layer that surrounds skin cells.
Yellow summer squash
Cube it and put it on kebabs or brochettes, or just eat it in salads. Yellow summer squash derives its bright color from the protective carotenoids. Eat it because it tastes good- and provides solar defense.
Ripe red tomatoes
The natural antioxidant pigment lycopene gives the characteristic red color to ripe red tomatoes. This antioxidant is well known for providing protection to the prostate gland, helping to mitigate cases of BPH, benign prostatic hyperplasia, also known as enlargement of the prostate. But like other antioxidant compounds in foods, lycopene also protects skin cells from exposure to the sun.
Watermelon
Say ditto for watermelon, regarding lycopene. Watermelons get their red color from this pigment as well. When summer rolls around and the sun gets hotter and brighter, eat your share of watermelon to cool your skin cells.
Green tea
What doesn’t green tea do for health? It enhances cardiovascular function, demonstrates anti-cancer activity, supports the immune system, detoxifies the body, aids weight control, and also protects skin cells from exposure to UVA and UVB rays. The secret ingredients? Antioxidant compounds called polyphenol catechins provide super-powerful defense. You can’t go wrong drinking green tea every day.
Cocoa
Perhaps the healthiest substance you can put in your mouth after water, cocoa is the ultimate super-food, containing 712 compounds, many of which are potently antioxidant and skin-protective. The flavanols in cocoa provide profound protection for the heart, helping to greatly lower the risk of heart attack, stroke and high blood pressure. But the same compounds help to armor your skin cells. The news about cocoa seems to get better every day. Eat the real dark chocolate, consume whole, organic cocoa, and enjoy.
Blue and purple berries
What do blueberries, black currants, acai, cranberries, blackberries and elderberries all have in common? They are all rich in the potent purple pigments known as anthocyanins. These may be nature’s mightiest of all protective compounds, helping to reduce the risk of many chronic and degenerative diseases, and providing excellent SPF protection. Eat your berries because they are delicious, and enjoy the protection as part of the overall experience.
Turmeric root
This yellow root contains a profoundly beneficial compound called curcumin that possesses superior anti-inflammatory activity, aids the immune system, enhances the brain, and protects your skin. Curcumin from turmeric is a very popular anti-inflammatory remedy. You can sprinkle turmeric on food, cook with it, or use curcumin supplements.
Fin fish
The omega 3 fatty acids that have been proven to provide excellent protection for the heart also provide protection to skin. These agents are essential to overall health and well being, and also help skin cells to stay healthy. You can also take omega 3 fatty acid supplements derived from fish oil.
Just because certain foods provide protection from the harmful rays of the sun does not mean that you can eat some veggies and then go lie out in the sun all day. But it does mean that if you are exposed to the sun, you will have the protective activity of nature’s antioxidants working in your body to protect your skin from the inside out. Tan responsibly. Use sunscreen before going out in the sun, and enjoy a safe and happy summer season.
7 Foods That May Help Lengthen Your Lifespan
If we want to live longer, healthier lives where our risk of suffering from major illnesses and health conditions is minimized, cleaning up our diets is a must. According to WebMD, the amount of research we now have access to is proving that there could be such a thing as a “longevity diet.”
Most people grasp the general understanding of what a healthy diet looks like. We know it’s all about fruits, vegetables, whole grains, good fats and lean sources of protein while keeping processed foods at a minimum. But are there any specific foods we should be focusing on adding to our diet that contribute to longevity?
Well, we’d have to look at the research. Here are some healthy foods that might as well be a part of a “longevity diet” based on how they’ve been shown to impact people’s health and wellbeing.
1. Walnuts
In one study, people who ate more than three servings of nuts per week — especially walnuts — had a reduced risk of dying from from cardiovascular disease or cancer when compared to those who didn’t consume nuts. More recent research also shows that walnuts may actually alter gut bacteria in a way that reduces colon tumor development from colon cancer, which is the third most prevalent cancer type in the world.
2. Seafood and Plant-Based Sources of Omega-3 Fatty Acids
Omega-3 fatty acids are well known for helping heart health and potentially preventing age-related cognitive decline. A 2010 study found that heart patients with an increased intake of omega-3s also possessed longer stretches of DNA called telemores, which is linked to longer lifespans. Good sources of seafood-based omega-3s (DHA and EPA) include wild Pacific salmon, anchovies, herring, mackerel, lake trout and some other types of cold water fish. A couple of your best sources of plant-based omega-3s (ALA) include flaxseed and chia seeds.
3. Coffee
There’s been a lot of research on coffee, and it seems as if the findings have been all over the place. While it may offer a lot of benefits, it may also have some drawbacks, too. At least one study that examined coffee consumption among nearly 75,000 adult women found that higher consumption of coffee (both caffeinated and decaffeinated) was linked to a lower risk of death.
4. Whole Grains
Whole grains may not have much of a place in a low-carb or paleo diet, but it’s an essential part of the Mediterranean diet — a diet that has been associated with lower risks of heart disease, lower levels of bad cholesterol and an overall lower risk of death. Based on recent research, the American Heart Association says that three servings of whole grains per day can help people lower their risk of death by nearly 20 percent compared to those who eat fewer or no whole grains at all.
5. Dark Chocolate
Chocolate is healthy as long as it’s dark (ideally 70 percent or more) and consumed in moderation. Researchers have found that this sweet treat helps lower blood pressure and prevent heart disease. In a study that observed the health habits of nearly 21,000 British people for over a decade, only 12 percent of those who consumed dark chocolate died of cardiovascular disease compared to 17.4 percent of those who did not consume chocolate.
6. Blueberries
Many berries lend themselves to promoting good health, but some like blueberries (and also strawberries), are significantly powerful for being rich in chemical compounds called anthocyanins. They help lower blood pressure and promote elasticity in the blood vessels. Data taken over an 18-year period from almost 94,000 young women showed that those who ate the most berries experienced a reduced risk of suffering a heart attack by 34 percent compared to those who ate the fewest berries.
7. Leafy Greens
We all know that making vegetables a part of every meal, every day is one of the healthiest things you can do for your diet. Leafy greens may be ultra low in calories, but there’s been some research to say that they may help prevent dementia. For the study, eating habits and cognitive function of 950 older adults were tracked for about five years, with results showing that those who ate 1 to 2 daily servings of leafy greens experienced a decreased rate of cognitive decline compared to those who ate no leafy greens.
Now you know what to put on your grocery list the next time you head out to the store or to your local farmers’ market. And if you already eat some of the above mentioned “longevity” foods, then keep it up! Your future self will thank you for it.
These Most Popular Household Items Cause Liver Tumors, Weight Gain, Asthma in children and a wide range of cancers
Sandwich plastic bags and plastic wrap are a wasteful, single-use, petroleum products that I am convinced are not an acceptable part of natural living. When used to store or heat food, plastic leaches toxins into our food that we then consume. Many studies have now proven that BPA, a chemical that is in many plastics, causes a number of unacceptable health issues in those who consume food products in contact with it. All plastics contain chemicals, and some are not well-studied to prove their safety.
New evidence suggests that heat makes chemicals in plastic storage boxes and bottles leach into food and drink: two major reports last year linked 175 compounds to health problems connected to cancers, fertility and foetal development.
Here’s a list by recycling code number:
- #2 HDPE (high density polyethylene) is another common plastic used for milk and water jugs, dairy product tubs, and plastic bags. HDPE is not known to leach toxins.
- #3 PVC or V (polyvinyl chloride) is found in plastic wrap, especially commercial varieties used to package deli and similar items. These plastics use hazardous compounds called phthalates to maintain their pliability. Phthalates have been found to easily leach out of PVC products. PVC can also release a material called di-(2-ethylhexyl) adipate (DEHA) when in contact with fatty foods. The use of #3 plastics is not recommended.
- #4 LDPE (low-density polyethylene) is used for bread and frozen food bags, squeezable bottles, other types of packaging, and reusable containers. It is not known to leach toxins.
- #5 PP (polypropylene) is found in bottles and food tubs, and reusable containers. It is not known to leach toxins.
- #6 PS (polystyrene) is often found in foamed food containers. It can leach a number of chemicals into foods and is not recommended in the kitchen.
- #7 OTHER is a catch-all category that includes everything else. One common #7 plastic is polycarbonate, a shatter-resistant material used in things like baby bottles and reusable water bottles. Polycarbonates readily leach a toxic compound called bisphenol-a (BPA) into food and drink. But new corn-based polylactic acid (PLA) plastics, which are generally recognized as safe, are also labeled #7. It can be hard to tell if a given #7 container is kitchen-safe without additional identifying information, so look for bottles that say they are BPA-free.
#1 PET or PETE (polyethylene terephthalate ethylene) is a common plastic used to package a variety of foods and drinks. PETE is considered a safe, non-leaching plastic, even though some studies have found that it can release the toxic metallic mineral antimony over time, especially when subjected to heat.
Researchers have linked BPA, phthalates, and other chemicals known as endocrine disruptors (these act like hormones in our body and affect our natural hormone production) to cancer, problems in the reproductive organs, and several other health problems. That’s why six phthalates are banned by law from children’s products, and why the FDA is studying BPA to determine if it should be banned from baby bottles and the lining of food and beverage cans. Plastic wrap does not typically contain BPA or phthalates, although in tests done by Good Housekeeping magazine in 2008, the labs found very low levels of phthalates and BPA in Glad brand “Press n’Seal” wrap.
Plastic wrap in the United States is made of polyvinyl chloride or PVC and contains a “plasticizer” called di(2-ethylhexyl)adipateor DEHA. DEHA is not a phthalate but is chemically very similar to the phthalate DEHP, which is di(2-ethylhexyl)phthalate).
Studies in the 1990s showed that DEHA can cause liver tumors in mice, and other studies showed that DEHA migrates from plastic wrap into food—particularly high fat foods such as cheese. A 1998 study by Consumers Union tested plastic-wrapped foods and found DEHA levels higher than what is recommended and even permitted by European advisory committees and regulatory agencies. The FDA, however, has not established a limit for how much DEHA is safe in our food because there is insufficient data on its health effects on humans and no government body has classified it as a cancer-causing chemical.
A University of Texas study published last month in Environmental Health Perspectives confirms that hormone-disrupting chemicals leach from almost allplastics, even BPA-free plastics.
This is more likely to happen when the plastic has been heated or when it’s old and has been subjected to repeated use or washings.
Is Salt Really The Most Important Ingredient in the Culinary World?
All salt is not created equal and this simple ingredient is one of the most important in the culinary world.
Salt is a flavor enhancer. In cooking, the goal of salt is not necessary to make things taste salty, but instead salt is meant to lift the natural flavor and aroma of ingredients making them taste good. Have you ever eaten an unsalted potato? How about unsalted beef? It’s flavorless. The taste is dull, flat, and uninteresting. It can force your expression to drop and to chew with your mouth open like cow chewing cud. Eating becomes a chore and frankly it’s a waste of your time and your caloric allotment.
But have you tasted a salted caramel? Have you eaten perfectly salted soup accompanied by toast with salted butter? Even something as simple as a salted radish, it’s heavenly, no?
When to Salt?
The best way to build flavors in dish is to add salt as throughout the cooking process. For instance, when making a soup, some say it is ideal to salt a little each time you add an ingredient. Or when cooking beans or rice, if you are salt at the start of the process, salt can be absorbed into the whole grain or bean thus achieving better, more complex flavors.
But beware: The art of salting can be a dangerous game. Food that is too salty is just as bad as food that is under-salted (if not worse). It can make food virtually inedible! If salting in the aforementioned way, the key is to add just a little each time and to constantly taste your food. You can always add more salt at the end of the cooking process.
How to Salt
By salting with your hands (i.e. taking a pinch of salt with your fingers) instead of shaking salt from the shaker, you have much more control over the process. Also, salt from high up, say 6-8 inches above your food, and move your fingers back and forth letting the salt fall gracefully and equally to create an even layer of perfectly dispersed salt.
Salt is not created equal.
Most professional and amateur cooks alike use and swear by kosher salt. The large crystals are easy to handle but small enough to dissolve easily in liquid. Importantly, kosher salt is a great all-purpose salt. Salt can vary in density and saltiness, meaning that a teaspoon of kosher salt will not taste the same as a teaspoon of table salt or sea salt. As you train your palate to detect the perfect amount of salt in a dish, kosher salt is ideal to use as a constant. With practice, you’ll eventually begin to intuitively know how much salt to use and what it will taste like.
If you want to go fancy, stock some fleur de sel or Maldon Salt in your pantry. Fleur de sel is a French finishing salt that has a beautiful flavor as well as dazzlingly glittery salt crystals. Maldon Salt is an English finishing salt known for its large flakes. Try sprinkling Maldon on top of those chocolate chip cookies about to go in your oven and taste the fancy difference for yourself.
Troubleshooting:
What if you add too much salt? How can we fix it? The answer is to simply add fat. Adding oils or butter to over salted foods will reduce the salinity. In the case of soup and other liquid bases, more liquid can also solve this problem. However, note that adding more liquid will also dilute the other flavors in the dish.
What if you overcook meat making it dry? Are you embarrassed? You can actually lightly salt the top of an overcooked steak and it will draw moisture to the top tricking your eaters in to thinking it’s actually more juicy and luscious than it actually is.
How Much Salt in a Pinch?
The answer is not the five grains of salt you can squeeze between your thumbs and pointer finger. A salty pinch is a full five-finger grab, equally roughly 1– 1 ½ -teaspoons.
Salt is a flavor enhancer. In cooking, the goal of salt is not necessary to make things taste salty, but instead salt is meant to lift the natural flavor and aroma of ingredients making them taste good. Have you ever eaten an unsalted potato? How about unsalted beef? It’s flavorless. The taste is dull, flat, and uninteresting. It can force your expression to drop and to chew with your mouth open like cow chewing cud. Eating becomes a chore and frankly it’s a waste of your time and your caloric allotment.
But have you tasted a salted caramel? Have you eaten perfectly salted soup accompanied by toast with salted butter? Even something as simple as a salted radish, it’s heavenly, no?
When to Salt?
The best way to build flavors in dish is to add salt as throughout the cooking process. For instance, when making a soup, some say it is ideal to salt a little each time you add an ingredient. Or when cooking beans or rice, if you are salt at the start of the process, salt can be absorbed into the whole grain or bean thus achieving better, more complex flavors.
But beware: The art of salting can be a dangerous game. Food that is too salty is just as bad as food that is under-salted (if not worse). It can make food virtually inedible! If salting in the aforementioned way, the key is to add just a little each time and to constantly taste your food. You can always add more salt at the end of the cooking process.
How to Salt
By salting with your hands (i.e. taking a pinch of salt with your fingers) instead of shaking salt from the shaker, you have much more control over the process. Also, salt from high up, say 6-8 inches above your food, and move your fingers back and forth letting the salt fall gracefully and equally to create an even layer of perfectly dispersed salt.
Salt is not created equal.
Most professional and amateur cooks alike use and swear by kosher salt. The large crystals are easy to handle but small enough to dissolve easily in liquid. Importantly, kosher salt is a great all-purpose salt. Salt can vary in density and saltiness, meaning that a teaspoon of kosher salt will not taste the same as a teaspoon of table salt or sea salt. As you train your palate to detect the perfect amount of salt in a dish, kosher salt is ideal to use as a constant. With practice, you’ll eventually begin to intuitively know how much salt to use and what it will taste like.
If you want to go fancy, stock some fleur de sel or Maldon Salt in your pantry. Fleur de sel is a French finishing salt that has a beautiful flavor as well as dazzlingly glittery salt crystals. Maldon Salt is an English finishing salt known for its large flakes. Try sprinkling Maldon on top of those chocolate chip cookies about to go in your oven and taste the fancy difference for yourself.
Troubleshooting:
What if you add too much salt? How can we fix it? The answer is to simply add fat. Adding oils or butter to over salted foods will reduce the salinity. In the case of soup and other liquid bases, more liquid can also solve this problem. However, note that adding more liquid will also dilute the other flavors in the dish.
What if you overcook meat making it dry? Are you embarrassed? You can actually lightly salt the top of an overcooked steak and it will draw moisture to the top tricking your eaters in to thinking it’s actually more juicy and luscious than it actually is.
How Much Salt in a Pinch?
The answer is not the five grains of salt you can squeeze between your thumbs and pointer finger. A salty pinch is a full five-finger grab, equally roughly 1– 1 ½ -teaspoons.
4 Reasons Why We Don’t Need Caffeinated Water in Our Lives
Apparently coconut water’s days in the spotlight are over. Some of those seemingly standard, overpriced, bottles of water are now packed full of caffeine (typically containing the same amount as in a cup of tea). Here are four reasons why I believe that this latest drink-industry creation really is a confusing and unnatural waste of everybody’s time:
1. Water should be a natural, hydrating liquid.
We are all aware that there is a certain volume of water that we should drink every day, and that water is an essential life-source. Adulterating it by infusing it with caffeinesuddenly transforms this most natural of drinks into an unnatural substance that could have a negative effect on our bodies, rather than performing the simple, but vital job that regular water does.
2. We love coffee.
Either the companies creating caffeinated water want us to consume more caffeine, which would be unhealthy and unhelpful (and would mean that I would definitely never be able to get to sleep), or they are suggesting that we swap our coffeefor a bottle of water. But really, we love coffee, and are not willing to swap this delicious drink for yet another sip of water.
3. We love tea.
Rather than a warming cup of tea, or a chilled iced tea, why not drink a bottle of water? Well, because we already have to drink so much water that we actually do enjoy occasionally drinking tea. Please let us consume our caffeine in a drink that isn’t water to make our lives slightly more exciting
4. Refreshing caffeinated drinks already exist.
It could be argued that caffeinated water is perfect for summer as it will refresh us and wake us up, but actually we already have a solution for that. I’m sure I’m not the only one who would be incredibly sad if all my summertime iced coffee and tea consumption was swapped for a bottle of neutral-tasting, caffeine-infused water.
1. Water should be a natural, hydrating liquid.
We are all aware that there is a certain volume of water that we should drink every day, and that water is an essential life-source. Adulterating it by infusing it with caffeinesuddenly transforms this most natural of drinks into an unnatural substance that could have a negative effect on our bodies, rather than performing the simple, but vital job that regular water does.
2. We love coffee.
Either the companies creating caffeinated water want us to consume more caffeine, which would be unhealthy and unhelpful (and would mean that I would definitely never be able to get to sleep), or they are suggesting that we swap our coffeefor a bottle of water. But really, we love coffee, and are not willing to swap this delicious drink for yet another sip of water.
3. We love tea.
Rather than a warming cup of tea, or a chilled iced tea, why not drink a bottle of water? Well, because we already have to drink so much water that we actually do enjoy occasionally drinking tea. Please let us consume our caffeine in a drink that isn’t water to make our lives slightly more exciting
4. Refreshing caffeinated drinks already exist.
It could be argued that caffeinated water is perfect for summer as it will refresh us and wake us up, but actually we already have a solution for that. I’m sure I’m not the only one who would be incredibly sad if all my summertime iced coffee and tea consumption was swapped for a bottle of neutral-tasting, caffeine-infused water.
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