Snack Foods Association

Month: December 2017

The Best Regional Pinoy Foods Via Lutong Bahay Recipes Online

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What makes the best Filipino food special is its deliciously unique quality of taste and character. Comprising of 7100 islands, every region of the country from the upland North down to the South is proud of its own sets of Philippine recipes that is enjoyed and traditionally passed on from one generation to another. Take for instance the regional cuisine from the islands of Luzon. Up North, Ilocos region is famous for its own version of the world famous Lechon which is the Bagnet. Although equally mouth watering in taste, It is in the manner of cooking that what differs one from the other. Lechon is roasted to its golden crunchy perfection dipped in lechon liver sauce while the Bagnet is marinated then deep fried to its irresistible crunchy skin dipped in a concoction of mildly sweet spices in sour sukang Iloko. Another favorite Filipino cooking specialty that the North is well known for is the Longganiza. Although every province has its own version of this all time breakfast favorite, the ones that come from the North are characterized by its garlicky but evenly tempered salty with a light spicy taste. Still in Luzon, the province of Bicol takes pride with is lutong bahay recipes like laing which is taro leaves cooked in rich coconut milk spiced up with chili for an added punch. Bicolano dishes are well known for its hot and spicy Pinoy cooking recipes.

In Pampanga, Bulacan and Tarlac, locals are fond of cooking exotic Filipino foods like sisig, kinilaw na talaba, adobong palaka, sinigang na hito, adobong igat, kamaro and crackling chicharon Baliwag. It is also a well known fact that the best cooks in the country also hail from Pampanga while when it comes to the best sweets and pastries, Bulacan is tops the list for its San Miguel pastillas, inipit and ensaymadang Malolos, Baliwag egg pandesal and putong Pulo.

Down South, Cebu prides itself with its Lechon Cebu that has been acknowledged by famous celebrity chef, food writer/critique and TV host Anthony Bourdain as number two in his list of roast pig. Likewise, an original lutong Pinoy menu that is also from the Visayan region is the chicken inasal of Bacolod. Dried mangoes are also best from Cebu as well as baked goodies like otap, piyaya, mamon tostado and torones de kasuy. These pasalubong treats are also on the top of the list of famous Pinoy foods the province of Iloilo and Cebu are known for.

Further down South, the City of Gen San in Mindanao is huge exporter of world class quality tuna products. There are several ways to cook tuna and two of the best Filipino recipes for this seafood giant are adobong tuna sa gata and inihaw na panga ng tuna or grilled tuna jaw dipped in a mix of soy sauce, vinegar, chili and calamansi juice.

Great tasting Philippine food is no longer far from reach because aside from easy Filipino recipes cookbooks that can be bought online and from actual bookstores, online Philippine recipes websites share them for free for all those who love to cook and are interested in Pinoy cuisine for their loved ones’ enjoyment whether within or outside of the country.

Lutongbahay.com Free Filipino Food Recipes
Website: www.lutongbahay.com
Lutongbahay.com is an interactive cooking portal site that highlights regional Filipino food recipes.

Different Types Of Soups

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The two general classes of soup already mentioned permit of numerous methods of classification. For instance, soups are sometimes named from the principal ingredient or an imitation of it, as the names potato soup, beef soup, macaroni soup, mock-turtle soup testify. Again, both stimulating and nutritious soups may be divided into thin and thick soups, thin soups usually being clear, and thick soups, because of their nature, cloudy. When the quality of soups is considered, they are placed in still different classes and are called broth, bisque, consomme, puree, and so on. Another important classification of soups results from the nationality of the people who use them. While soups are classified in other ways, it will be sufficient for all practical purposes if the housewife understands these three principal classes.

CLASSES DENOTING CONSISTENCY.–As has already been pointed out, soups are of only two kinds when their consistency is thought of, namely, clear soups and thick soups.

CLEAR SOUPS are those made from carefully cleared stock, or soup foundation, and flavored or garnished with a material from which the soup usually takes its name. There are not many soups of this kind, bouillon and consomme being the two leading varieties, but in order to be palatable, they require considerable care in making.

THICK SOUPS are also made from stock, but milk, cream, water, or any mixture of these may also be used as a basis, and to it may be added for thickening meat, fish, vegetables, eggs, or grain or some other starchy material. Soups of this kind are often made too thick, and as such soups are not appetizing, care must be taken to have them just right in consistency.

CLASSES DENOTING QUALITY.–When attention is given to the quality of soup, this food divides itself into several varieties, namely, broth, cream soup, bisque, chowder, and puree.

BROTHS have for their foundation a clear stock. They are sometimes a thin soup, but other times they are made quite thick with vegetables, rice, barley, or other material, when they are served as a substantial part of a meal.

CREAM SOUPS are highly nutritious and are of great variety. They have for their foundation a thin cream sauce, but to this are always added vegetables, meat, fish, or grains.

BISQUES are thick, rich soups made from game, fish, or shell fish, particularly crabs, shrimp, etc. Occasionally, vegetables are used in soup of this kind.

CHOWDERS are soups that have sea food for their basis. Vegetables and crackers are generally added for thickening and to impart flavor.

PUREES are soups made thick partly or entirely by the addition of some material obtained by boiling an article of food and then straining it to form a pulp. When vegetables containing starch, such as beans, peas, lentils, and potatoes, are used for this purpose, it is unnecessary to thicken the soup with any additional starch; but when meat, fish, or watery vegetables are used, other thickening is required. To be right, a puree should be nearly as smooth as thick cream and of the same consistency.

CLASSES TYPICAL OF PARTICULAR COUNTRIES.–Certain kinds of soup have been made so universally by the people of various countries that they have come to be regarded as national dishes and are always thought of as typical of the particular people by whom they are used. Among the best known of these soups are Borsch, a soup much used by the Russian people and made from beets, leeks, and sour cream; Daikan, a Japanese soup in which radishes are the principal ingredient; Kouskous, a soup favored by the people of Abyssinia and made from vegetables; Krishara, a rice soup that finds much favor in India; Lebaba, an Egyptian soup whose chief ingredients are honey, butter, and raisin water; Minestra, an Italian soup in which vegetables are combined; Mulligatawny, an Indian rice soup that is flavored with curry; Potroka, another kind of Russian soup, having giblets for its foundation; Soljinka, an entirely different variety of Russian soup, being made from fish and onions; and Tarhonya, a Hungarian soup containing noodles.

Olive Garden Restaurant Recipes – How to Copycat Your Favorite Olive Garden Recipes

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If you want to copycat Olive Garden restaurant recipes, this article will get you started!

As my anniversary with my boyfriend approaches, I am always looking for something unique to do. We both have agreed traditional gifts are not the way to go. The good news is I have an idea that will both surprise him, and make him happy. You see, I don’t cook. He does. It isn’t so much that I don’t cook; it really is I can’t cook. I’ve tried. I just can’t do it. But if it is a recipe, I can follow it. So what I have decided to do this year is to surprise him with his favorite restaurant food, made from scratch.

There is a chain restaurant that we go to frequently. The menu has lots of choices, but he always picks the same thing. It goes by a rather fancy name, and I don’t want to give away the restaurant, but it is basically a pasta dish with chicken, bacon and mushrooms among other things. What he doesn’t know is that I found out most of the ingredients by going to the restaurant’s website and reading the description of the meal. He certainly doesn’t know that my best friend and I went there for lunch the other day while he was at work, and I ordered it.

She and I picked it apart, and tried to figure out every single flavor. Remarkably, we seemed to do a pretty good job. Since we were there when it wasn’t so busy, our server came over, and we were all talking. Pretty soon, she was telling us what she knew, and I started writing furiously. Then, she went out back, and asked the kitchen staff. They told her a few more things, and she reported back. Pretty soon, just by paying attention to what was already out there, I had the recipe. Well, at least the ingredients I needed.

So while he has been at work during the day, I’ve been experimenting. I’ve had to try it a few times, but I’m getting much closer. I know once I think I have it I will have to go back to the restaurant and taste it again just to make sure, but it will be worth it. Not only can I surprise him with this dinner, but it is something that I can make on a continuous basis. Somehow I don’t think he will complain.

To get you started, here is the recipe for the Olive Garden Salad Mix:

1 bag American blend salad 4-5 slices of red onion 2-4 banana peppers 4-6 black olives 1/2 cup croutons 1 small tomato, quartered

Good luck copying your favorite Olive Garden restaurant recipes!

Find out more about Olive Garden Restaurant Recipes at Copycat Restaurant Recipes

Fast weight loss diet plan

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As the world changes, people are becoming more and more conscious about their physical appearance and their overall health. Knowing that obesity can affect not only their lifestyle and social lives but their total well-being as well, people who are overweight are now determined to seek for solutions that can lead then back to leaner and healthier physique.

Since people are what they eat, one of the most popular weight loss aids today is indulging into weight loss diets. Aside from trying rigorous exercises, enrolling in various weight loss classes and programs, enduring routine workouts, and even trying different weight loss products, having a weight loss diet is one of the effective eats of losing weight.

Here are some diet tips that successful people use to lose weight.

1 EAT BREAKFAST Do not skip breakfast. If you need to go to bed a little earlier so that you can get up 20 minutes earlier each morning do it! Breakfast is so important to your good health and to weight control. Eating breakfast is not only good for overall weight loss, it will help you stay on track with your diet the rest of the day. You are more likely to binge on something sweet and in the “bread” group if you skip breakfast. You can always keep a couple of hard-boiled eggs in the fridge or some high-fiber, low starch fruit around. If you plan to eat fruit at all during the day, breakfast is the perfect time to do it.

2 EAT AT LEAST 3 MEALS AND 2 SNACKS EACH DAY

Just like eating breakfast will increase your metabolism, so will eating more often. This will also help you curb your bad-carb intake by making sure that your snacks are planned and occur regularly throughout the day.

3 PREPARE YOUR OWN FOOD AS MUCH AS POSSIBLE

While more and more restaurants are offering low-carb friendly menu items, many of them are still not ideal low-carb fare. There are many recipes for quick and easy meals that you can prepare yourself at home. Try to do this as often as possible.

No matter which weight loss diet you plan to do, bear in mind that food is quite important for the bodys overall well being. It is a must that you become particular about the food you eat because it will determine the success and failure of your weight loss attempts.

Advanced Carp Fishing Baits — Carp Essential Vitamins For Maximum Attraction And Nutrition!

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Vitamins are ESSENTIAL proven TOP carp attractors and additives! *

Vitamins are essential for healthy carp and this applies whether they are commercially farmed or wild carp! Farmed carp are given a vitamin supplement mixture, usually combined with the essential minerals and trace elements that are also required for optimum carp growth and weight gain.

These nutrients are essential to a carps health, growth, and sense of well-being. They may exist in an environment rich in natural food, possibly supplemented frequently with anglers baits. But if a carp is deficient in a particular nutrient even like one essential vitamin, it may well eat your bait instinctively to fulfil that dietary need!

* The vitamins most essential to carp, and carp baits based on carp nutritional trials:

Vitamin A (IU with antioxidant effects,), A (RE) also has antioxidant effects. Vitamin B1 (thiamine), B2 (riboflavin), B3 (for growth), B5, B6, and B12. Other B vitamins are responsible for metabolism of amino acids and fats.

Vitamin C is for good digestion and antioxidant effects. D, E (an antioxidant,) H (for blood cell formation), K (for blood clotting.) Then there are vitamin M, niacin, folate, pantothenic acid and inositol.

All these can be excellent carp attractors, being essential for a healthy carp. They are either included in your bait by using ingredients that are rich in them, or by adding a vitamin supplement in powdered or liquid form.

Seafoods are very rich in vitamins, such as the easily digestible crustacean oils. Fish liver oils, like cod liver oil, are an excellent supplier of vitamins A and D, and these are fat soluble. Seafood has good levels of niacin, particularly water-soluble B vitamins, including B12, B6 and thiamine. (They are also an excellent sources of minerals!)

Vitamins, minerals and trace elements are best used in fresh, natural form for the best absorption and synthesis in the carps body. A few successful commercial spray-dried fruit juice baits have been designed around vitamin C, and it is a very important, essential vitamin to carp.

Like vitamin E, vitamin C has protective antioxidant properties; very healthy! Carp seem to love these. In aquaculture feeds, vitamin C is phosphorylated (stabilized with phosphorous,) so getting the best from this important combination of phosphorus and ascorbic acid!

Carp need vitamin C especially, and in carp rearing stew ponds, where algae are not available vitamin C is especially supplemented for healthy carp growth. A Spirulina phytoplankton, (blue-green algae,) is commercially produced used as a supplement!

Vitamin D has a possible role in calcium absorption in carp. Deficiency of vitamin E in carp has been caused by excessive oil levels in carp baits in some UK fisheries; carp liver damage was the result! Sadly, many UK anglers have seen many big carp with a bulging body, where the carps liver has been damaged and swollen.

Fish meal baits have dominated the UK bait scene for 20 years plus. More anglers are adopting a more bulk oils in my bait, equals more fish on the bank mentality. But this is a very damaging to fish!

* Fat levels and carp induced vitamin E deficiency:

Fat levels incorporated via the dry base mix, especially containing high-fat, oily fish ingredients, are often enough to satisfy basic carp dietary needs. Overloading with fish derived, or, bulk food, or fish feed inducing, or other oils, can be detrimental. The recommended usage rates are 15 to 30 milliliters maximum per pound of dry boilie base mix.

Pure salmon oil is particularly recommended, especially for lower ware temperatures in the winter. This is because this oil has extremely healthy effects on the body and processes of the carp, and is very easily digested.

* Other carp essential vitamins and their sources:

B vitamins are listed repeatedly in commercial feeds. Often its B1, B6 and B12. This seems to reflect the carp catching success of carp bait ingredients which are high in these vitamins!

Brewers yeasts, deactivated bakers yeasts, and yeast extract, are excellent sources of B complex vitamins. They also provide essential minerals and trace elements, and are very well proven attractors! Brewers yeast is, even used as an important food supplement in the health industry.

Yeasts are full of the palatability and taste enhancer, L-glutamic acid, one of the most abundant amino acids found in nature. It is also used in monosodium glutamate, another famous taste enhancer.

Pure (pharmaceutical grade) liver powder is another great source of B vitamins that catches carp extremely well; and it smells really pungent!

Corn steep liquor and molasses are often used in baits for their vitamin, mineral and trace elements nutritional attraction.

The proficient angler will often cover all nutritional bait angles over a range of baits and frequently in a single bait.! A single source of easily obtained, balanced nutrition, in boilie form is often most successful. It often has the long term edge in producing big carp captures over lower quality baits with little biologically available carp nutrients.

However, even a low food value boilie soaked in a mineral and vitamin supplement, will prove much superior to the same bait without! You too may well discover that minerals and vitamins are actually great attractors in their own right!

It has been observed that certain vitamins like niacin, vitamin B6 and B12, folic acid etc, and essential minerals, along with betaine and amino acids in baits, seem to promote very good results

The author has many more fishing and bait edges up his sleeve. Every single one can have a huge impact on catches. (Warning: This article is protected by copyright, but reprints with a link are OK.)

By Tim Richardson. The thinking anglers fishing author and expert bait making guru.

For more expert bait making information and cutting edge techniques see the expert acclaimed new ebook / book:

BIG CARP BAIT SECRETS!

Catch Your Best Carp Ever With Home Made Bait – Fast!

Food Is Important For The Survival Of Living Beings.

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No existing thing can live without some kind of nourishment. Food is needed for growth, renewing of the shattered parts of the body, producing the required warmth and supplying the necessary strength for the body. In the case of human beings and animals food is taken in for fulfillment too. Read more here Psykoterapi uddannelse

Plants require food to turn out fruits and flowers and for growth and maintenance. The increased food and nourishments they draw, they can produce a better quality of fruits and flowers. furthermore this would add more beauty to nature as healthy plants and trees really look magnificent. A green lawn or a field full up of colorful flowers or a grove of healthy trees would surely sooth a troublesome or an unsettled mind, and add serenity and tranquility. While adding beauty to nature, well nourished greenery would result in a healthy generation too.

Animals enjoy food, just like human beings. The only difference is that they dont think or to be more precise cannot understand about nutritious values and each species of animal has its own variety of favorite food. Birds have a wider variety of food since they can reach any type of food such as grain, seeds or fruits and leaves unlike animals that live on land. Wild animals are mostly creatures of prey. They eat other animals.

Human beings on the other hand with their high intelligence and knowledge far beyond animals, consider the nutritious value and the results of consuming each type of food. They know to avoid what is bad and also the correct quantity they should consume. Read more here Kognitiv psykolog Koebenhavn

Plants can produce their own food. They draw all nourishments from the soil that they are planted in by their roots. They suck in the sap of the earth and its distributed to the leaves. The leaves, with the help of water and sunshine produce the food that the tree needs. In some plant roots food is stored in its roots. Yams are an example. Human beings consume these foods.

Just as much as nourishing and maintaining the body, some foods can make the body sick or interrupt the normal function of the body too.

Human beings and animals consume food and it is digested by the body accordingly and the needs of the body are fulfilled thus
The main idea of food is for nourishment and maintenance of the body. But for human beings food is for enjoyment too. People in modern society have tested and invented various flavors and varieties of food. Each one has a different taste and there is a wide variety of food types to choose from as a result of modern research and experiments. Read more here Alarmer til private

However when choosing food one should be careful and consider ones age constitution and health. Carefully chosen food can be a great delight and support to the physical body.

Caffeine and Coffee

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Coffee has always been a subject to study by the medical community, maybe because it is consumed widely. Despite of 40 to 50 years of study, the medical science is yet to draw a direct correlation among reasonable drinking of coffee and medical disease or chronic health condition. Some study that have suggested troublesome connection among coffee consumption and reproductive health, for example, have been put to rest by later studies larger and more careful that have cleared our preferred beverage.

Coffee and Caffeine

Coffee has certain level of caffeine involved, that act as a mild refreshment to the central nervous system. The caffeine in coffee happens naturally; it’s not added (it is, however, added to many other soft drinks as well) Coffee with its motivating ingredient, caffeine is the worlds most well-liked mood altering thing on the planet, and has been for more than 300 years.

Caffeine has been proved to lessen muscle pain and increase the pain-relieving ability of other drugs, lessen asthma symptoms and boost up athletic staying power and recital as well as heightening alertness and thrilling mood. Heck, it even helps fight jetlag!

Caffeine motivates restlessness by intrusive with adenosine, a chemical in the body, which acts as something of a usual sleep-promoting drug. In addition to its restless properties, caffeine in reasonable amounts has been shown to improve mood and increase alertness.

What is moderate consumption? Most doctors would agree that 3 to 4 cups of gourmet coffee a day could be considered as a reasonable consumption. What’s moderate for you, however, is mainly a matter of how you react to caffeine. If you have questions or concerns about your own consumption of caffeine involve in coffee, talk to your doctor.

More recent studies by the medical science society are now finding many positive advantage of reasonable coffee consumption. These studies advice that having the best gourmet coffee might reduce risks of colon cancer and liver cancer; cirrhosis of the liver; might even reduce the risk of Parkinson’s disease and the start of diabetes. More, brewed coffee has been found to have 3 to 4 times the value of cancer-fighting anti-oxidants as green tea. Further, coffee could put off or reduce the likelihood of developing gallstones, even put off cavities.

Tips for grilling chicken

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One of the most preferred ways of eating any meat is by grilling it. Of all the meat options available, the most far reaching and delicious one has to be the chicken. Grilled chicken has many nutritional benefits, variety of flavors and can be cooked in a various ways. Chicken is easy to cook, doesnt require much prep, and if done right grilled chicken can be absolutely spectacular, making it a mouthwatering option! For this to happen though, you will need the best tips for grilling chicken! You cannot expect to just snap your fingers and your grilled chicken will just knock the socks off of your guests. Grilling chicken is just not that simple. Here are some tips for grilling spectacular grilled chicken.

Grilling chicken the right way!

Even though chicken is one of the most commonly cooked meat products, it is still very easy to go wrong while cooking it. Most people either end up overcooking the meat, making it stringy and tough or under cooking it and leaving it raw and smelly. Grilling chicken might not be a science but tips for grilling chicken, if followed correctly, will help you make the most delightfully cooked grilled chicken every single time.

Best Tips for Grilling Chicken

Buy FRESH ingredients! One of the all-time favorite tips for grilling chicken is to use the finest and most fresh ingredients! If you have the option to buy fresh chicken from the butcher or frozen chicken pieces from the cold storage, pick FRESH chicken every single time. There is nothing like a fresh chicken for a successful grilling experience. The taste and texture differ so much that you will feel like you are eating two different meats altogether.

POUND the chicken! If you are grilling boneless pieces of chicken as is mostly the case, an even thick slice of tender meat is what you are looking for. Pound the piece of chicken till it reaches a uniform thickness. One of the most important tips for grilling chicken is to cook the chicken all the way through without allowing the sides and ends of the piece to become dry and this is much easier to achieve if you follow the previous steps.

Use a MARINADE! Chicken pieces make for wonderful and marvelous grilling meats. One of the most supreme tips for grilling chicken is to use a marinade that will not allow the chicken to become dry and stringy which we already mentioned. Since chicken doesnt have any layers of fat it cooks fast and can easily become dry. While this makes it a healthy meat to eat, you might end up with dry bits and using tips for grilling chicken like making a marinade or brine which will reduce the chances of this occurring.

Prevent FLARE UPS & CHARRED chicken! Another tip for grilling chicken is to cook it fast on high heat! Trying to expedite the process by increasing the quantity and intensifying the quality of flames might lead to a flare up and nobody likes to eat scorched or charred chicken. Chicken will cook fast; this doesnt mean it needs high flames, just high temperature. Generally grill your chicken 3-4 minutes per side on high heat. If you want to add BBQ sauce waits until the last minute, if you add it too soon it will create a burnt skin that is unpleasant to eat.

Pro Cooking Tips To Start Using Today

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Many people agree that cooking skills are some of the most difficult to master. Read on for some great tips on cooking delicious, gourmet-type dishes that will make you look like a master chef.

Always bake your crusts a little longer than is absolutely necessary. They should be golden caramel in color instead of pale blonde. The color on your pie signifies that the caramelizing process is complete in your crust, yielding a scrumptious dessert.

Whenever you are spicing up your meat, consider starting off with a small portion before you cook the whole piece. It is important not to over-season foods such as hamburger, meatballs and other meat-based dishes. You do not want to cook the whole thing immediately after seasoning it. Just make a small piece and try it. If that piece turns out well, you can continue with the rest. If not, you can make adjustments to the spices.

Always make sure that your flour, sugar and baking additives are stored in airtight containers. By storing foods in airtight containers, you can ensure its freshness and prevent any contamination. These containers can be bought at almost any store and are totally worth it!

When boiling or sauteing veggies, use chicken broth instead of water. Chicken broth adds flavor to vegetables and prevents them from getting stuck to the bottom of the pan. Chicken broth can be found at almost all local grocery stores at a very cheap price.

If you are preparing pumpkins for a meal, position the pumpkin so it is sitting upright, then cut it into two equal halves. Put each half with the cut side facing down on their own baking sheet. Sprinkle a little water on to your baking sheets, then you can bake your pumpkins for an hour in a 350 degree oven.

In recipes that call for milk or water, try substituting more flavorful liquids. If the recipe calls for water, switch it up by using a broth, juice, or cooking liquids. Other dairy products such as buttermilk or sour cream can be used in place of milk. A good method for increasing your nutritional intake is by increasing the amount of liquids you drink throughout the day.

For better seasoning results, use smaller applications of seasoning at frequent intervals throughout the cooking process instead of dumping it all in at once. As such, you are getting the best flavor, and not wasting any of the seasoning.

If you are using garlic in the cooking, ensure it’s the freshest you can buy. In general, garlic tastes sweeter when it is fresher. You will want to look for the following characteristics; firm skin, and no bruises or shriveling.

If serving salad, keep the dressing on the side, rather than pouring it on the salad. Amount and type of dressing are personal tastes, so let your guests dress their own salad. Get different kinds of dressings to leave them more choices.

Even with no prior skill, cooking techniques can be improved with just a few simple tips and ideas. With this new found culinary knowledge, what are you waiting for? Cook something! You will be cooking dishes everyone will enjoy.

Tracie William is a house wife, cooking is her passion and she loves to try new recipes.. her latest blog is aboutHow To Make Cake Pops

Citrus Juicers A Walk In History

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Originally, citrus fruits came from Asia mainly Southeast Asia, India and China. They were already known for their medicinal value back then as well as their taste and smell. During that time, people squeezed the juice from these fruits with their bare hands. Eventually, citrus juicers made that easier.

Over the years, more and more citrus fruits exist. This happened mainly because it has been so easy to make hybrids. Raising hybrid citrus plants actually made them adapt to other climate. However, they do not grow in extremely cold temperatures.

At the moment, more than five times the number of original citrus species exists. The yellow lemon, as everyone knows it, is actually a hybrid.

Squeezers, pressers, reamers

Lemon squeezers were patented and used way back in the 1800s. Many people did take scurvy seriously after a study made in the 1700s. Many people, sailors in particular, died because of scurvy. Crusaders, as far back as the 1400s were also found to suffer from scurvy.

The 18th century showed the role vitamin C plays in this disease. That is why British sailors during this period had their ration of lime. Thus, the nickname Limey existed.

Close to a century after the first squeezers were made, pressers and reamers were invented early in the 20th century. In 1910, Leslie Hackney made a juicer with a corrugated center still found in many manual citrus juicers today.

Reamers today can be manual or electric. Much like the original invention, however, half of the citrus fruit is still pressed on the ream and twisted. Electric reamers make it a bit easier. There is no need to twist because the ream spins.

These are citrus juicers designed to extract juice from citrus fruits alone. The ream is still used up to now because it is really designed taking the shape of the citrus fruit in consideration.

Multi-purpose juicers

All the other fruits and vegetables juicers can also be used to extract citrus juice. With that said, using these juicers will need the fruit peeled. Many claim that peeling and including the pith in juicing makes the juice richer in nutritional contents.

The pith contains bio flavonoids and these do contain more anti-oxidants. Anti-oxidants are elements that can prevent and control some diseases.
A good juicer would be one that fits ones juicing needs. If one also drinks other fruit and vegetable juices, the multi-purpose juicers would be the best choice. For people who do not juice so often and are not bothered with a bit more work, manual citrus juicers will suffice.

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