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Hair Loss And Nutrition

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Every part of your life is affected by good health and good nutrition and this includes your hair. We all want to be healthy and happy but sometimes in our pursuit of good health we take steps that can have unforeseen consequences. So many of us diet and exercise trying to look and feel our best without knowing that this can backfire. The relationship between healthy hair and good nutrition is both very complex and very simple at the same time. Its complicated because we dont yet know how so many different nutrients and minerals affect our hair growth, and simple because we do know that getting enough of these important nutrients can be enough to regrow our hair. Many people try different diets in their attempt to reach an dieal weight but what you may not know is that some special diets actually require vitamin supplementation in order to maintain your health while you try to follow them. This is very important to consider with specialty, crash and fad diet. These diets and special circumstances like weight loss surgeries can lead to nutritional deficiencies which can lead to hair loss (Prendiville JS & Manfredi LN, 1992). Fortunately when these essential vitamin and minerals are supplemented balding and hair loss can be stopped and reversed (Rushton, 2002).

The hair loss seen with nutritional deficiencies have been documented extensively in medical literature. It has also been shown that people can show remarkable recovery of hair growth and a reversal of baldness with vitamin and mineral supplementation. While hair loss is most apparent with severe dietary abnormalities it can also be seen with even mild nutritional deficiencies. You have have significant nutritional deficits from psychiatric problems like bulimia, anorexia, and many medical conditions and cases when your body is out of its normal balance (including after surgeries or when you are using medications). People can also develop balding and hair loss as a side effect of chemotherapy or systemic diseases (Lurie, 1994). These nutritional deficiencies can also be seen with specific diets like fad diets, the Atkins diet or strict vegetarian diets. This is because diets that strictly limit certain foods can have the side effect of limiting necessary vitamins and minerals. The B vitamins, especially biotin and cyanocobalamin (Matsusue, 1985), which are B7 and B12 and minerals like zinc, copper, iron and selenium, are critical for hair health and it has been proven that patients with hair loss and baldness have lower levels of many of these minerals in their bodies (Abou-Mourad 1979, Rayman, 2000). The problem of hair loss with micronutrient deficiencies is also seen, and seen to be reversible, in people who have been ill and require supplemental calories. A surprising fact that has been well documented and recently brought to light in a study published in september of 2010 by physicians from New Zealand revealed that even people getting clinically formulated diets long term can develop micro-nutrient deficiencies that lead to hair loss (Daniells S. & Hardy G. 2010).

It has also been shown that men who are losing their hair but otherwise seem healthy still show these lower levels of micronutrients compared to healthy haired counterparts (Jin, 1998). In anyone who is suffering from hair loss it is important thing to realize is that these causes of baldness can be reversed with supplementation. Even more important with proper forethought people can avoid nutritional deficiencies entirely. Taking vitamins is a good part of an overall health strategy for everyone. In people who are balding it may also be a key factor in keeping the hair they have and even growing more healthy hair.

There are many dietary supplements made specifically to compliment diets that may leave you with these nutrient deficiencies. There are also supplement formulations including specific nutrients for hair growth. These vitamin supplements ensure that no matter what special diets you chose to follow, you can maintain the right mix of nutrients, vitamins and minerals your hair needs to stay thick and healthy. It has been shown scientifically that repleting necessary nutrients when they are low can reverse hair loss. This is understood by physicians around the world and it is common for a doctor treating a patient with hair loss to test these levels in their balding patients.

There is such a wide verity of causes of hair loss that entire medical texts are dedicated to the topics of alopecia, baldness and their causes and treatments. It is known that people losing their hair have increased anxiety, depression and even increases in the incidence of other medical illnesses (Hawk, 2000). But there are also many cases where hair loss and baldness can be prevented and treated, simply, cheaply and safely. Maintaining good nutrition for your hair will give you a healthier look and it also give you the vitamin and minerals you need for good overall health. If your diet and lifestyle makes it hard to get the nutrients you need, simply add supplements but only after you consult with your doctor.

Baldness-cure.org is the best guide for hair loss treatment, thinning hair and pattern baldness in men and women. Read our hair loss product reviews and stop hair loss now!

Experiment With Famous Filipino Food Recipes At Lutong Bahay Website

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Experimenting with recipes is one of the major interests of new and experienced cooks alike. Any Filipino or non-Filipino can not experiment with famous Filipino food or pagkaing Pinoy because these can be easily and quickly accessed and downloaded online from the lutong bahay website. The Filipino food are available from any country in the world with an internet connection. It should be clarified, though, that the lutong bahay website is not the same as lutong pinoy.

Filipino lutong bahay foods classified into Pinoy breakfast recipes, viands or lutong ulam recipes, and snacks or merienda recipes are showcased at the lutong bahay website, with the free recipes shown with pictures from the Philippines. Pilipino cuisine is well represented, from everyday dishes to special dishes for festivities.

One can find hundreds of Filipino dishes in Filipino or Pinoy cooking. These Philippine or Pilipino foods recipes are made up of very old and very new dishes, with many intermediate dishes in between. This is so because the oldest traditional recipes dating back to early Philippine history and influenced by the Malay, Chinese, Spanish and American cultures are still being prepared and served today. At the same time, these recipes have also produced so many variations as each generation of each family seems to have created their own versions of old time favorites. A good example is the Philippine adobo which has several cookbooks worth of variations. Alongside these old recipes and their variations are also the newly created original recipes that Filipino cooks continue to produce.

Very common topics of conversation among Filipinos are mga lutong Pinoy or lutong Pilipino or Filipino cooking, and mga lutong bahay or lutuing bahay or home cooked food. Whenever there is a source of lutong Pinoy or lutong bahay free recipes from the Philippines available online, the word spreads and it is immediately perused for the best healthy and easy Filipino foods to try out. Since many of the Filipinos today have hectic lifestyles, the Mama Sita recipes have become popular for using ready mixes to make the preparation of traditional Filipino recipes much more convenient, with no need for a palayok or clay pot.

It is possible to craft a purely lutong Pinoy menu to cover even a year or more. There are enough dishes in the regional cuisines to mix and match, including Ilocano, Pampanga, Tagalog and Visayan foods, dishes and recipes, and more. Very prominent are the Batangas bulalo recipe from Batangas province; the pancit chami of Lucena, Quezon; the pigar pigar using carabao beef from Dagupan, Pangasinan; and the saluyot of Ilocos. Common vegetable or soup recipes are ginisang togue, sinigang sa bayabas, and sinigang sa miso. Filipino food for fish and seafood will be expected and may include the seafood kare kare, the sweet and sour lapu – lapu, the Spanish sardines, the rellenong pusit, the crab Maritess and the ginataang tilapia.

Also available for experimentation from lutong bahay website are other free Filipino recipes like Jollibee style spaghetti recipe, siopao sauce recipe, hopia recipe, sylvanas recipe and best ube chiffon cake recipe. Food articles can be read online, such as the Lanzones Festival 2010.

How Coffee Shops Differ From Restaurants And Cafs

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Also frequently known as coffeehouses, coffee shops are the cozy locals where you go to have a good cup of coffee either with some friends or on your own, so as to quietly read a newspaper. Coffee shops differ from restaurants and cafs, since they predominantly offer a variety of coffee and tea, without serving anything else out of this range. Coffee shops are to be found anywhere on the globe, from the Western world to the Muslim and the extreme East, as they reflect more than just a consumer mentality, they actually function as social life centers, where people talk, write, or pass their spare time in the most appealing of environments.

Coffee shops are great places where people underage can gather and have fun listening to live or recorded music, they way they wouldn’t be able to do in some bar; the atmosphere is absolutely great and most coffee shops feel like cozy places where everybody is at home. The specificity of a regular coffee shops differs from one part of the of the world to another: alcohol is served in some such establishments, not to mention that Amsterdam coffee shops are also pretty comfortable with cannabis free use.

Going to coffee shops for a birthday party or a funny evening with your friends could be a great idea. As paradoxical as it may seem, though caffeine is said to cause insomnia, most people who attend such establishments order all sorts of strong coffees particularly in the evening; 9 o’clock in the evening is the right time to gather for a flavored drink and some good live music. Whether it is jazz or blues, music and coffee go very well together; some locals even have an Arabian specific in both decorations and the type of music they play which adds up to the exoticism of the house.

One thing to be tried in coffee shops is Turkish coffee, which is one of the specialties, actually some coffee experts claim that you can label a coffee house after the quality of Turkish coffee they serve. Furthermore, ultra modern facilities combine the coffee shop destination with the wi-fi interest of young generations: this combination actually resulted in the appearance of the hybrid coffee shops that also function as Internet cafs. The phenomenon has spread to such an extent that presently, all respectable coffee shops also provide Internet access to the interested customers.

Muna wa Wanjiru is an Internet Marketing Expert and Has Been Researching and Reporting on Chess for Years. For More Information on Coffee Shops, Visit His Site at COFFEE SHOPS

Chia Seeds Food of the (Barefoot Running) Gods

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It’s no wonder the power of chia seeds as a kind of runner’s “food of the gods” is a secret. It’s mostly used (and has been for hundreds of years) by the Tarahumara, a tribe of barefoot long-distance runners who live in a series of nearly inaccessible deep canyons in Mexico.

The Tarahumara might not be known by the general public, but among barefoot runners they are legendary: an entire tribe of barefoot runners, from children to 90 year olds, who often run hundreds of miles without rest, from sunup to sundown. The women of the tribe are long distance barefoot runners too, and hold their own races in the canyons. It seems like a story out of an adventure book; but it’s true. And chia seeds are the fuel of choice for these incredible barefoot runners.

Chia seeds almost seem too good to be true as well. A little smaller than sesame seeds, dark grey in color, chia seeds have been shown to be rich in omega-3 fatty acids, have no gluten and only trace levels of sodium. They are also a great source of amino acids and antioxidants. So what’s the drawback?

Well, for some, it might be the form that most long distance runners take them in: a drink that can only be described as a liquid resembling frogs eggs. Once you put the chia seeds in water, each one forms a little “pillow” of gelatin-like substance around it, so the dark seeds themselves float suspended in the thick liquid. There is no real taste to chia seeds; some put a squirt of lime and sugar in their chia drink to give it some flavor.

Personally I prefer not using lime or sugar, because I have found that it can cause indigestion when running more than 10 miles at a stretch. But that is my preference. I like to make up a Nalgene bottle full of chia seeds mixture, then drink it before and during my barefoot runs.

I have to admit, I was skeptical when I first read about chia seeds in Christopher McDougall’s book, “Born To Run,” but I soon changed my mind. I had been using the usual supplemental bars and sugar-based drinks to keep my energy up while on my long barefoot runs, but after trying chia seeds just once I decided it would be my running drink of choice.

Chia seeds not only made me feel stronger and more energetic, the feeling they gave me lasted for hours, instead of getting a quick burst of energy which quickly faded (like sugar based energy foods). Plus there’s the added benefit of knowing you aren’t putting tons of sugars and artificial colorings into your body when you consume it. It makes you actually feel good. It made me feel like a god.

“Feeling like a god” is one of the things people often have said about using chia seeds, and as history shows, maybe they’re not far off. The thousand-year-old plant was grown by the Aztecs in pre-Columbian times, and chia seeds were considered so valuable they were presented like gold to Aztec rulers and priests as a tribute.

If you are a barefoot runner or would like to start barefoot running I highly suggest you look into using chia seeds as a part of your running routine. You can find them in most health or natural food stores, or if your local grocery has a diet or health section you may find them there. In any case, just be sure to read up on how to prepare the drink properly before you mix it up, and you’ll be ready to start drinking “the food of the gods!”

Dysautonomia Relief By Acupressure, Nutrition And Exercise

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Discover What You Can Do To Relieve Dysautonomia
Dysautonomia can cause many symptoms and they vary from person to person. A common connection is the second brain. This is the nervous system of the digestive system and the internal organs.
Many people have developed a life style that abuses the second brain. In fact many are masters at creating deadly insults to the second brain. This can be a major factor in dysautonomia and aggravation to familial dysautonomia
The second brain can be tolerant of many bad habits when we are young and we pay the price as we age. Allergies, heart rhythm problems, joint pains, headaches, immune weaknesses and various digestive problems are often the result of the cumulative abuse we force on the second brain.
Our eating patterns, the toxins we eat breath and create internally, the foods we choose and exercise habits can create a disharmony with the function of our internal systems. The breakdown in normal function leads to the development of numerous problems.
Some people may only be aware of one or two problems and others may experience several problems simultaneously. Correcting underlying problems can result in significant changes in the quality of life.
Two critical habits we need to observe are:
1. The body likes repetition and schedules.
2. The brain likes variety.
If we have a good routine for eating and choose quality foods to meet our nutritional needs we will function much better. Too often we have irregular eating patterns, choose the wrong foods and eat under stress. Sooner or later this will lead to serious problems.
In my many years of practice I was fortunate to learn the secrets of the ancient masters from several mentors. Supporting and nurturing normal function of the second brain has given many people relief of conditions related to this autonomic dysfunction or what today is called dysautonomia.
You need to know what normal function is and lead a life style that supports this. If you do not know the rules of the game you will likely not do well. We have become the most overfed, undernourished and over stressed population in the history of the world.
Eat at regular times, eat appropriate amounts, eat nourishing foods and eat in a relaxed mental state. This will allow you to put less stress on the second brain and support the normal balance of function of the internal organs.
Also you must reduce you toxic burden. This is a topic for another article.
The second brain is not everything yet everything depends on the second brain.
I have put my knowledge on balancing and boosting the energy of the second brain into a Second Brain Energy Formula. You can learn more about this at the links below.

Cinnamon in the Cupboard Real or Imposter

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I have a bone to pick about cinnamon. How many of you really know what spice you have in your cupboards. Are you sure it really is cinnamon.

We in the U.S. are having the wool pulled over our eyes about cinnamon. What we commonly know in the U.S. as cinnamon is actually Cassia (cinnamomum aromaticum). It is a relative of true cinnamon, but not the real thing. The rest of the world uses true cinnamon (cinnamomum verum), in their cooking or baking, yet here we are sold something completely different.

As background, I first found out how much difference there was between these two spices when I lived in Guatemala. The cinnamon there tasted very different from what I knew growing up in Ohio; making things like an apple pie or apple crisp just tasted different. They were very good, but didnt taste like what had known. I chalked it up to differences in quality of product, or maybe my baking skill was inadequate. Any typical Guatemalan foods I ate or made with cinnamon tasted just fine of course, with nothing to compare.

That was back in the 1970s, and it wasnt until much later, when once again living in the U.S., I tried making a Guatemalan dish, Platanos en Mole (Plantains in Mole Sauce), using the cassia available. The dish just tasted wrong. I couldnt understand it. I had made this dish many times in Guatemala. I had a lot more cooking and baking skill by this time. What was wrong? I started checking into spices in general, with an eye to those things I knew were different, and discovered that we in the U.S. are being marketed a completely different product.

Cassia cinnamon is a very good spice, of course. I do not for a second propose we do away with it! What would our apple pies taste like without it. It is a wonderful spice, worthy of the space in our cupboards. However, I propose that true cinnamon have an equal place.

Cinnamon of either kind is the bark of the tree. The bark is peeled off and dried, curling into what are known as quills or ground into powder. This is where the similarity ends. Cassia quills are very thick curls, strong and sometimes even hard to break. It has a stronger taste, warmer and more potent. There is some very good quality cassia to be found these days, such as Korintje AA. A lovely spice to perk up anything you commonly make with cinnamon here.

For my cooking classes I always take both types of cinnamon: a high quality cassia quill and ground Korintje AA cassia, alongside true cinnamon quills and ground cinnamon. True cinnamon quills are curled and layered together in a tight roll, are very thin and easily crushed. The flavor is lighter and more delicate, with a somewhat lemony quality. I set the quills side by side and demonstrate the differences, first breaking a cassia quill, with the ensuing loud snap when it breaks. Then I show the cinnamon quill, layered together, and how very easily it breaks and crumbles. With the ground version of each side by side, I ask the class members to smell the two; first the cassia that is the most familiar, and then the cinnamon. The startled reactions when they realize exactly how big a difference exists between these two spices, is quite rewarding.

I would liken this before the U.S woke up and smelled really good Arabica coffee. Once we found out about good coffee, the tide turned. I believe this country is in the process of bringing true cinnamon into the light. It is found in most any Mexican grocery section these days. Good quality spice shops carry excellent quality cinnamon and also excellent quality cassia. If you want to make any ethnic food from anywhere else in the world, or just become familiar with a new flavor go for true cinnamon. Its worth the effort.

Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.

Vegetarian Diet Nutrition Benefits

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Staying young and looking good is everybody’s wish irrespective of our age. Eat well and exercise regularly and within a few months and you will be able to see some results. The right method is you should control your diet. By eating vegetarian, you will see more benefits for health and body shape.

For convenience, vegetarianism is a diet composed exclusively of red meat, fish and even poultry. Vegetarian diet can reach a very large scale. Special instructions for these groups was different, where they eat vegetarian food sets are different. What is a vegetarian? A vegetarian is someone who does not eat meat, including beef, chicken, pork, or fish. Some vegetarians may or may not choose to eat animal products such as eggs, milk, gelatin, or honey. There are different types of vegetarians: Lacto-ovo vegetarian Lacto-ovo vegetarians do not eat meat but do eat eggs and dairy products (ovo means eggs and lacto means dairy). Ovo vegetarian Ovo vegetarians do not eat meat but do eat eggs. Vegan Vegans avoid eating any animal products. Vegans do not eat any meat products, milk, cheese, eggs, honey, or gelatin. Many vegans choose not to wear clothes containing animal products, such as leather, wool, or silk, or wear makeup tested on animals. Perhaps one question in mind, do they get nutritious vegetarian diet? There are several reasons why a person became a vegetarian. In addition to health benefits is also available as a means of life principles to consider. Many celebrities have been promoting their fight against a brutal practice, and environmental losses.

The most common advantage of a nutritious diet vegetarian is as follows: – Reduced risk of heart disease. – Improving the health of people with type 2 diabetes – People with diabetes who follow a vegetarian diet reduce the need for more medication because they lose weight and improve insulin sensitivity tend. Protecting health from cancer, when combined with a healthy lifestyle. Entertainment in the United Kingdom, new researches those 11,000 vegetarians 20% or more decrease in death rates from heart disease, cerebrovascular diseases are detected, and cancer of the stomach, lung, pancreas, colon and rectum.

How to start veggie? Many people have problems to start as veggie (who don’t eat meat). It is caused by them, can not live without eating meat. Several sources say that we must first remove the red meat from our menus and replace with a vegetarian substitute such as “Tahu”, “Tempe”, veggie burgers, soy milk, chicken with vegetables and other vegetarian products. It is better if you consult the health experts. The next step we must be patient because the become veggie not only occur at night. If we can pass the first stage, we try to remove all white meat and all animal products.

Many people doing veggie have low level of vitamin B-12. It is an essential nutrient in our body. It is necessary for the development of red blood cells, and is used for the protective coating that surrounds nerves. Vitamin B12 is found mainly in foods of animal origin such as meat, poultry, dairy products, eggs and fish. Although because of this, we must consume vitamin supplements.

Learn Various Food Colouring Through Food Coloring Chart

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Some foods are visually very appealing with the use of different food coloring agents. With catchy food, the desire to eat also gets enhanced leading to strong appetite and if these are natural then there are even no side effects.

Food coloring chart is the collection of primary and secondary food colors. There are three primary food color viz red, yellow and blue. By mixing any two colors in specified ratio leads to the formation of secondary colors that are purple, green and orange. Like red and yellow when mixed in equal proportion these lead to orange color. If you will increase the quantity of yellow color then the resultant color will be more towards yellow otherwise towards red.

Food coloring is mostly done for the icing that is used as a topping above the cake. At most of the stores you will find the primary color and the green color. But in some others different shades of purple, black and pink are also found. It all depends upon the mixing of food color.

Food Coloring Chart Tips
Mixing of any two primary colors in equal parts will generate the secondary color.

One drop of red + one drop of yellow = orange

One drop yellow + one drop blue = green

One drop blue + one drop red = violet

Use white color to lighten any color. Specifically for food use white icing to lighten the food color.

Mix the primary color in equal proportion (red in bit more quantity) to get the complete black color.

Caramel color is a brown color that is extensively used for icing. This brown color is obtained by mixing more of green in less of yellow. Green is the secondary color.

To make the color of your choice start with one drop of each color and change the proportion as per the requirement.

Get the pastel color by adding white to the required food color.

Deepening of color occurs with time, therefore mix the color at least one hour before its application.

Natural Food Coloring Chart for Icing

The numeric values in the chart defines the number of drops required to make the food color.

Apricot = 2 orange + 1 egg yellow

Coral = 3 rose pink + 2 lemon yellow

Ivory = 1 liquid whitener + a touch of brown + a touch of egg yellow

Jungle Green = 14 green + 6 yellow

Lime = 24 yellow+ 4 green

Navy Blue = 1 sky blue + 1 violet

Raspberry = 3 bakers rose + 1 Christmas red

Rust = 8 orange + 2 red red + 1 brown

Yellow Maroon = 4 red red + 2 burgundy

As far as possible use natural food colors to avoid any kind of adverse health effects.

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.

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