Depressed and alone, Arthur finally settles on the small planet Lamuella and becomes a sandwich maker. Looking forward to a quiet life, his plans are thrown awry by the unexpected arrival of his daughter. So Long, and Thanks for All the Fish Just as Arthur Dent's sense of reality is in its dickiest state he suddenly finds the girl of his dreams.
Omg
An IMF put a freehold on the lodges and they built a sepultura as homage to "Jews" and their fake Bullshit
Those shitty curtains can't pass potatoes
Some
Quick check Disneyland kike wash structure through their "lion king " soundtrack
It's littered with polland zombies
Arthur Dent hadn't had a day as bad as this since the Earth had been blown up. After years of galactic wanderings, Arthur finally settles on the small planet Lamuella and becomes a sandwich maker.
Soy milk or soymilk is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. It is a stable emulsion of oil, water, and protein. Its original form is a natural by-product of the manufacture of tofu. It became a common beverage in Europe and North America in the later half of the 20th century, especially as production techniques were developed to give it taste and consistency more closely resembling dairy milk. Along with similar vegetable-based "milks", like almond and rice milk, soy milk may be used as a substitute for dairy milk by individuals who are vegan or lactose intolerant.
NOTABLE TRANNY SOY CONFLICT
In China, the usual term doujiang (lit. "[soy]bean broth") is used for the traditional watery and beany beverage produced as a by-product of the production of tofu, whereas store-bought products designed to imitate the flavor and consistency of dairy milk are more often known as dounai ("[soy]bean milk"). In other countries, there are sometimes legal impediments to the equivalents of the name "soy milk". For example, in the European Union, "'Milk' means exclusively the normal mammary secretion obtained from one or more milkings without either addition thereto or extraction therefrom".[4] Often, only cow's milk is allowed to be named "milk" on its packaging, and any other milks must state the name of the respective animal: "goat milk" or "sheep milk". In such jurisdictions, the manufacturers of plant milks typically label their products the equivalent of "soy beverage" or "soy drink".
ROOT OF ANCIENT HOMOS SOY
Soybeans originated in northeastern China and appear to have been domesticated around the 11th century bc,[5] but its use in soups and beverages are only attested at much later dates. Soy gruel was first noted in the 3rd century bc,[6][5][a] soy "wine" in the 4th century,[8][9] and a tofu broth (doufujiang) c. 1365 amid the collapse of the Mongol Yuan.[1][2][3] As doujiang, this drink remains a common watery form of soy milk in China, usually prepared from fresh soybeans. Its popularity increased during the Qing dynasty, apparently due to the discovery that gently heating doujiang for at least 90 minutes hydrolyzed its raffinose and stachyose, oligosaccharides which can cause flatulence and digestive pain among lactose-intolerant adults.[10][11] By the 18th century, it was popular enough that street vendors were hawking it;[12] in the 19th, it was also common to take a cup to tofu shops to get hot, fresh doujiang for breakfast. It was already often paired with youtiao, which was dipped into it.[13] The process was industrialized in early Republican China. By 1929, two Shanghai factories were selling over 1000 bottles a day and another in Beijing was almost as productive itself.[14] Following disruption from the Second World War and the Chinese Civil War, soy milk began to be marketed in soft drink-like fashion in Hong Kong, Singapore, and Japan in the 1950s.[15]
500 YEARS HOMOS FOUND THEIR SOY
The first non-dairy milk—almond milk—was created in the Levant around the 13th century[16] and had spread to England by the 14th.[17] Soymilk was mentioned in various European letters from China beginning in the 17th century.[18] "Soy milk" entered the English language (as "soy-bean milk") in an 1897 USDA report.[19][20] Li Yuying established Caséo-Sojaïne, the first soy milk "dairy", in Colombes, France, in 1910; he received the first British and American patents for soy milk's manufacture in 1912 and 1913.[14] J.A. Chard began production of "Soy Lac" in New York City, United States, in 1917.[14] Harry W. Miller—an American businessman forced to relocate his factory from Shanghai owing to World War II—was similarly compelled by the USDA and the US dairy industry to use the term "Soya Lac" rather than "soy milk".[14] John Harvey Kellogg had been working with what he called "soymilk" at his Battle Creek Sanitarium since 1930, but was similarly compelled to market his acidophilus-enriched beverage as "Soygal" when it began commercial production in 1942.[21] A string of 40 court cases against Rich Products between 1949 and 1974 finally established that non-dairy "milks" and imitation dairy products were "a new and distinct food", rather than inferior and illegal knock-offs.[14] Cornell researchers established the enzyme lipoxygenase's responsibility for soy milk's "beany" flavor in 1966; the same research established a process for reducing or eliminating it from commercial products.[22] With Tetra Pak cartons extending its shelf-life, Hong Kong-based Vitasoy reintroduced soy milk to the US market in 1980 and brought it to 20 other countries within a few years.[22] Alpro similarly began production in Belgium in 1980, quickly becoming Europe's leading producer.[22] New production technology and techniques began to permit soy beverages with an appreciably more milk-like flavor and consistency in the mid-1980s.[23]
LIKE A BEANY BROTHY SOY SAUCE AVALANCHING DOWN THROAT FOR HOMOS
Soy milk flavor quality differs according to the cultivar of soybean used in its production.[28] Even in China, the desirable sensory qualities are a mouthfeel (smooth but thick), color (off-white), and appearance (creamy) resembling milk.[29] These traits—along with a pleasing aroma—are positively correlated with a soy milk's content of proteins, soluble solids, and oil.[29] In the United States, testing suggests consumers prefer viscous soy milk with sweet aromatic flavors like vanilla and actively dislike the "beany" or "brothy" flavors resembling traditional doujiang.[30]
Preparation
That almond milk latte may be delicious, but a study just published in the Journal of Food Science and Technology suggests that the trendy beverage also has some drawbacks. When researchers compared the nutritional profiles of four popular “alternative” milks, they found that soy milk came out on top—and that almond, rice and coconut “milks” all lacked essential nutrients important for overall health.
Plant-based “milks” are often marketed as wholesome and appropriate substitutes for the real thing. To find out if these claims measured up, scientists at McGill University in Canada studied the nutrition labels of several unsweetened almond, soy and rice milks, plus coconut dairy-free beverages, on grocery-store shelves.
Cow’s milk, the researchers say, is still the most complete and balanced source of protein, fat and carbohydrates. Soy milk, a popular alternative option for more than four decades, was found to be the most comparable to cow’s milk in terms of overall nutrient balance. It’s also the highest in protein of all the alternative milk options studied, with about 7 to 12 grams (and about 95 calories) per 8-ounce serving.
VANILLA
Vanilla is a flavoring derived from orchids of the genus Vanilla, primarily from the Mexican species, flat-leaved vanilla (V. planifolia). The word vanilla, derived from vainilla, the diminutive of the Spanish word vaina (vaina itself meaning a sheath or a pod), is translated simply as "little pod".[1] Pre-Columbian Mesoamerican people cultivated the vine of the vanilla orchid, called tlīlxochitl by the Aztecs. Spanish conquistador Hernán Cortés is credited with introducing both vanilla and chocolate to Europe in the 1520s.[2]
Pollination is required to set the vanilla fruit from which the flavoring is derived. In 1837, Belgian botanist Charles François Antoine Morren discovered this fact and pioneered a method of artificially pollinating the plant.[3] The method proved financially unworkable and was not deployed commercially.[4] In 1841, Edmond Albius, a slave who lived on the French island of Réunion in the Indian Ocean, discovered at the age of 12 that the plant could be hand-pollinated. Hand-pollination allowed global cultivation of the plant.[5]
Soy milk also contains phytonutrients known as isoflavones, which have been shown to have cancer-fighting properties. It’s not a perfect substitute, though; some people complain about its “beany flavor,” the authors wrote, and some scientists have expressed concerns about “anti-nutrient” substances naturally found in soy, like phytic acid, which can make it harder for the body to absorb and digest important vitamins and minerals.
Almond milk, on the other hand, is low in calories (about 36 per serving) and rich in monounsaturated fatty acids. Getting more of these healthy fats may be beneficial to weight loss and weight management, the authors wrote, and they have also been shown to reduce LDL—or “bad”—cholesterol. But almond milk is also low in protein and carbohydrates, making it less nutritionally balanced than cow or soy milk.
Meanwhile, dairy-free coconut beverages have no protein. And although it’s low in calories (about 45 per serving), most of that energy comes from saturated fat. On the plus side, the report states, drinking this type of beverage has been associated with increases in HDL—or “good”—cholesterol and reductions in LDL cholesterol.
Sweet-tasting rice milk can serve as an alternative for people with allergies to soybeans and almonds, but it’s high in calories (133 per serving) and relatively low in beneficial nutrients. Research suggests that “consumption of rice milk as an alternative to cow’s milk without proper care can result in malnutrition,” the authors wrote, “especially in the case of infants.”
Cow’s milk, by comparison to the dairy alternatives, contains about 158 calories per 8-ounce serving, along with 8 grams of protein, 9 grams of fat (5.5 of it saturated fat), and 11.5 grams of carbohydrates. That’s the “perfect composition of nutrients” for baby cows, the authors wrote in their paper, and it’s similar to the composition of human breast milk.
Milk is also an important source of vitamins and minerals—including calcium, which the body needs for bone health, especially during childhood and adolescence. Most milk substitutes are fortified with calcium to mimic the levels in cow’s milk, although the authors point out that “further research is needed to establish the consequences of added calcium in the human body.”
So why the need for alternatives? For one, dairy is one of the most common allergens among infants and children. Between 2% and 4% of children have a milk allergy (that’s more than peanuts or tree nuts), although as many as 80% may outgrow them by age 16. Plus, milk—especially raw, unpasteurized milk—has been linked to outbreaks of pathogens such as salmonella and E. coli around the world, suggesting that it’s not always the safest beverage for children or for adults.
Then there’s the issue of lactose intolerance. Somewhere between 15% and 75% of adults—depending on race, food habits and gut health—lack sufficient amounts of the enzyme needed to properly digest dairy products, according to the report. It’s even been estimated that up to 80% of people of African origin, and up to 100% of people of Asian and Indigenous American origin, are lactose intolerant.
Finally, while studies suggest that dairy products—even full-fat versions—can be a healthy part of a balanced diet, some people may not want to overdo it on high-calorie, high-fat cow’s milk. For all of these reasons, the authors say, consumers should know how popular milk substitutes compare.
“It is quite clear that nutritionally soy milk is the best alternative for replacing cow’s milk in human diet,” they concluded in their paper. They acknowledge, though, that more people may enjoy the flavor of almond milk. Those who choose the latter should make sure they’re getting enough essential nutrients, like carbs and protein, through other sources in their diet, they write.
MORE VANILLA
Three major species of vanilla currently are grown globally, all of which derive from a species originally found in Mesoamerica, including parts of modern-day Mexico.[6] They are V. planifolia (syn. V. fragrans), grown on Madagascar, Réunion, and other tropical areas along the Indian Ocean; V. tahitensis, grown in the South Pacific; and V. pompona, found in the West Indies, Central America, and South America.[7] The majority of the world's vanilla is the V. planifolia species, more commonly known as Bourbon vanilla (after the former name of Réunion, Île Bourbon) or Madagascar vanilla, which is produced in Madagascar and neighboring islands in the southwestern Indian Ocean, and in Indonesia. Combined, Madagascar and Indonesia produce two-thirds of the world's supply of vanilla.
Vanilla is the second-most expensive spice after saffron[8][9] because growing the vanilla seed pods is labor-intensive.[9] Despite the expense, vanilla is highly valued for its flavor.[10] As a result, vanilla is widely used in both commercial and domestic baking, perfume manufacture, and aromatherapy.
MORE MORE VANILLA
According to other popular belief, the Totonac Aztec-age people, who inhabit the east coast of Mexico in the present-day state of Veracruz, were among the first people to cultivate vanilla in the 15th century.[11] Aztecs invading from the central highlands of Mexico conquered the Totonacs, and developed a taste for the vanilla pods. They named the fruit tlilxochitl, or "black flower", after the matured fruit, which shrivels and turns black shortly after it is picked.
Until the mid-19th century, Mexico was the chief producer of vanilla.[12] In 1819, French entrepreneurs shipped vanilla fruits to the islands of Réunion and Mauritius in hopes of producing vanilla there. After Edmond Albius discovered how to pollinate the flowers quickly by hand, the pods began to thrive. Soon, the tropical orchids were sent from Réunion to the Comoros Islands, Seychelles, and Madagascar, along with instructions for pollinating them. By 1898, Madagascar, Réunion, and the Comoros Islands produced 200 metric tons of vanilla beans, about 80% of world production. According to the United Nations Food and Agriculture Organization, Indonesia is currently responsible for the vast majority of the world's Bourbon vanilla production[13] and 58% of the world total vanilla fruit production.
MORE MORE MORE VANILLA
The market price of vanilla rose dramatically in the late 1970s after a tropical cyclone ravaged key croplands. Prices remained high through the early 1980s despite the introduction of Indonesian vanilla. In the mid-1980s, the cartel that had controlled vanilla prices and distribution since its creation in 1930 disbanded.[14] Prices dropped 70% over the next few years, to nearly US$20 per kilogram; prices rose sharply again after tropical cyclone Hudah struck Madagascar in April 2000. The cyclone, political instability, and poor weather in the third year drove vanilla prices to an astonishing US$500/kg in 2004, bringing new countries into the vanilla industry. A good crop, coupled with decreased demand caused by the production of imitation vanilla, pushed the market price down to the $40/kg range in the middle of 2005. By 2010, prices were down to $20/kg. Cyclone Enawo caused in similar spike to $500/kg in 2017.[15]
Madagascar (especially the fertile Sava region) accounts for much of the global production of vanilla. Mexico, once the leading producer of natural vanilla with an annual yield of 500 tons of cured beans, produced only 10 tons in 2006. An estimated 95% of "vanilla" products are artificially flavored with vanillin derived from lignin instead of vanilla fruits.[16]
“It is quite clear that nutritionally soy milk is the best alternative for replacing cow’s milk in human diet,” they concluded in their paper. They acknowledge, though, that more people may enjoy the flavor of almond milk. Those who choose the latter should make sure they’re getting enough essential nutrients, like carbs and protein, through other sources in their diet, they write.
That should be easy enough for adults, says lead author Sai Kranthi Kumar Vanga, a PhD candidate in McGill’s department of bioresource engineering, since they can also get protein from meats, nuts and beans, and healthy fats from sources such as olive oil. It can be more difficult, he adds, for babies and young children with dairy allergies. “Parents have to monitor their diet and provide them with appropriate alternatives for the lost nutrients, which is not easy,” he wrote in an email.
And while swapping out a few tablespoons of milk in your coffee every day won’t make a big difference in overall nutrition, Vanga says there could be implications for adults who consume considerably more milk—like every morning with their cereal. “Just replacing your cow’s milk with one of the plant-based milks and assuming it’s fulfilling the nutritional requirement could lead to health complications in the long run,” he says.
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