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LUJUL PARTY! THREAD

These Christmas Eve and New Year, I hope with everything you need for a delicious sweet bread for your family or to give to who else you want! We tell you what we have to offer:

* Raisins (with and without seed) black and blonde : This season got black seedless raisins more sweet, juicy and delicious! Perfect for the Pan Dulce, Stollen, rich pies or any little thing you want!

* Almonds : HUGE! and delicious, very aromatic, also new this season and better than ever!

* Nuts : I hardly notice the nuts dirferencia with butterfly games with respect to quality, both are beautiful, golden and great, just that we rotitas the most economical.

Fru * ta Esc urri da : The star of all Pan Dulce (if you like fruit, obviously!), fresh and with a range of colors and tastes great! The you can not lose you! Are Pre-cut and diced, eh!

* Frut to rim opened ada : HUGE candied fruit with a taste awesome! also be missed!

* Orange Zest : this year we did not bring the chopped orange zest (if requested, will be brought, do not worry) but we SEGMENTS of glazed oranges are a spectacle!

NEW *** As arrived today CUBES Anan! For those who want to make a sweet bread different and more tropical ... that you can follow our TROPICAL MIX.

NEW *** Another are BANANA CHIPS also arrived today! Delicious! And great to put on desserts or decorations!


And many other dried fruits such as plums, pears, peaches, chestnuts, pistachios, peanuts and other!



* We also have ESSENCE for your sweet breads: Orange Blossom, Vanilla, Orange, Lemon, Almond, Anise, Mint and Pan Dulce .

* EXTRACT OF MALTA for your bread comes out fluffy and moist !

* MOLDS for Pan Dulce of 1 / 4 kg, 1 / 2 kg and 1 kg and Budin English of paper and aluminum .

* As always, have our variety of flours to make bread to your needs: Flour 000 and 0000, Integral Fina, Rye.

* Just as we also have sugar black, blonde, impalpable, organic and integral .

* And do not forget the starches of maize and cassava !

* Also you can bring you dry yeast in sachets LEVEX (x 2 units) or Fermipan (x 1 unit) to make the best bodies!

* And forget the EGGS! Our premium chicken eggs or quail (why not?) are inevitable in any recipe!

and pastries so many other things!

** And for your table on Christmas Eve, we have:
CIDER AND FRESITA NO ALCOHOL
CHOCOLATE PEANUT
CHOCOLATE RAISINS
LENTILS WITH CHOCOLATE ( RO CK LE TS )
PUDDING
TURRONES
MANI sugared almonds or
AND MORE!

So in order to prepare the most delicious things at these parties and without the need to find everything around here!


DALE, came to visit!

WAITING FOR YOU, AS YOU KNOW, IN LUJUL PIONEERS 3953!

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VIENNESE

INGREDIENTS:

Mass 250 g. butter
0000 125 g. flour
Amasijo
Sugar 100 g.
Flour 500 g. Eggs
100 g.
Milk 125 cc.
Yeast 20 g.
Honey 10 g. Lemon zest 1

Salt 10 g. Fill

Almonds:
amount to taste 200 g cherries in syrup Chocolate Custard
150 g.
Glacé , amount to taste

Preparation

Mass

Mix the flour and butter until a smooth paste and form a rectangle, wrap it with a film and take the cold until it is hard.
Amasijo

In a bowl mix eggs, sugar, honey, milk, salt, yeast and lemon zest, add the flour and mix to combine ingredients. After kneading on the floured counter until the dough soft and silky you cover it with a film and let it sit in the fridge for 30 minutes.
After you stretch it into rectangles and put it in the center of it the cold filling, closing with the dough and knead to reach 5 mm thick (or so). Fold sides toward the center and then on the parties. Wrapped him in a film and take the cold for 2 hours. (Be long). Stretch stick with Masar and you repeat the above process 2 more times. Finally
stretch the dough until a sheet 5 mm thick. Spades almonds, gaskets the mita of the pastry dough with chocolate, with almonds sow and cover yourselves with the free mass, cut the dough into strips about 2 cm wide and wound on themselves, then screwing with two sticks and finally threading arms.
You should have two enmantecadsa trays and brush with beaten egg and let ferment to double its volumen.Cocinas in preheated oven at 190 ° C for 15 to 20 minutes and then let cool threads, paint with glaze and decorate with lascerezas and chopped almonds.

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Stoller (Pan Dulce German)

INGREDIENTS

40 grams of fresh yeast or 1 and 1 / 4 teaspoon dry yeast

4 cups flour (480 grams)

pinch of salt

1 / 2 cup sugar (100 grams)

ointment 150 grams of butter or shortening

2

yolks zest of one lemon

2 tablespoons rum or brandy

1 / 2 teaspoon cardamom

warm water quantity needed

1 and 1 / 2 cups peeled and coarsely chopped almonds (150 grams)

130 grams of raisins

130 grams of candied peel

Glaze

4 tablespoons powdered sugar

water quantity needed

PREPARATION

Mix all the fruit and divide it into two parts to form two stollen.

foaming yeast Put in a bowl with half a cup of warm milk, a tablespoon of sugar and two of flour. Cover the bowl and leave for 10 minutes or until light.

Place in a bowl the flour with salt, add sugar and make a hole in the center.

Add chopped butter, egg yolks, lemon zest, cardamom and begin to incorporate these ingredients to the flour. Then pour the yeast and begin shaping the dough, adding warm water to amount needed to form a tierna.Amasar dough until smooth and elastic and not stick to hands or on the table.

mass Once formed it in a floured bowl and cover with plastic wrap or paper and then with a plast paño.Dejarla stand for half an hour or until has doubled in size. Must remain in a warm place to quickly turn levada leve.Una mass divided in two. Open the dough with your hands, stretching it a bit and distruibuir good fruit. Then form a roll with each other and with a rolling pin to stretch a bit.

Brush with egg a little more than half of the dough and fold over the edge until it ends painted graffiti mass.

The other part is left and without bending. Typical shape of stollen.

Leave covered with a cloth until slightly and then paint the entire egg.

Cook in moderate oven until you try with the a knife comes out clean, about 40 minutes.

Remove from oven and immediately prepare a glaze with powdered sugar, adding in a little water to form a cream to medium consistency.

Brush the stollen and let it dry.

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PAN DULCE! ! ! Pan Arab

Ingredients: Flour
000: 500 g
Milk: 50 cc
Salt: 1 / 2 teaspoon
Eggs: 3 Units
Sugar: 120 g
Essences: A Taste (Azahar Vanilla, Almond, Pan Dulce)
CALSA Fresh Yeast: 50 g Margarine
: 100 g
raisins (seedless): 50 g
drained fruit: 100 g
Nuts: Almonds
chopped 50 g: 25 g
Chestnuts cashew: 25 g

Preparation:
Pour the flour into a bowl and form a crown. In the center, place the milk with the salt dissolved in it, eggs, sugar, essences, CALSA shelled fresh yeast and margarine.
Knead dough until smooth. We let rest in warm place and covered with plastic wrap or damp towel, for 1 h. Crush dough and let rest 15 minutes more.
include fruit and mix well. Divide the dough into 2 parts as equal as possible. We are, each one, a bun and let rest for 15 minutes more. We again
Rebollar and placed in a mold (Milanese sweet bread) or Pyrenean 2 times at each step and place in greased pan (sweet bread Genovese).
We let rise until doubled in volume (2 h approximately) and brush with egg. We make 2 cuts with scissors in a cross and put a piece of butter in the center of each cross.
cook in moderate oven for 1 h or so.

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Ingredients 1 kilo of flour pinch salt

50 gr. beer yeast water
cannot. nec.
50 cc of milk 2 tsp sugar


Mix all ingredients, knead well until dough is smooth, as with the traditional bread is left to rise in a warm place, then COTAR the dough into small balls loosely, to stretch, use a very thin cylindrical rod, stretch rolls until they are of finite thickness of tortillas. let rise, covered with towel, close to the heat. Take a hot oven, cook about 8 minutes. The loaves come out of the oven puffy, let stand off heat for that deflate. The peculiarity of this bread is that its two covers will not stick, making the opening, making it ideal bread for all types of sandwiches.

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semolina gnocchi

(4 servings) INGREDIENTS

gnocchi
1 liter of milk
250grs
semolina 50g butter 3 egg yolks
Salsa

3 / 4 cup cream or cream
3 / 4 cup shredded
condiments to taste.


PREPARATION Put the milk in a saucepan and when it starts to boil, the flour is poured in rain, stirring continuously. Add the butter, stirring all the time to integrate and let simmer until mixture thickens and peel off the pan. Remove from heat and stir in the yolks and seasonings to taste. Pour in bowl and spread it is preparing to mate. Cool slightly and then put into refrigerator to harden the mass finish. Once firm, cut with a square cookie cutters, if you take every round mass or 3 or 4 inches in diameter. Arrange in a power lightly oiled oven and cover with sauce caliente.Llevar a hot oven to broil and lightly brown, remove and serve immediately. Salsa

Place in a saucepan the cream or cream cheese with fire rallado.Llevar heat stirring all the time to prepare, remove and season to taste.

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THE OMEGA 3

fatty acids omega-3 (linolenic acid) are a type of essential polyunsaturated fat.
Like omega-6 fatty acids are unsaturated because, lacking two hydrogen atoms, have in place two additional carbon atoms, and are critical (AGE) because the body can not produce and therefore must be obtained through food. What are they

The body needs omega-3 fatty acid to work properly. The main functions of linolenic acid are the following:
The formation of cell membranes.
The formation of hormones.
The immune system is functioning correctly.
The correct formation of the retina.
The function of neurons and chemical transmissions. Benefits

addition to the basic functions discussed in the previous point, it was found that intake of omega-3 fatty acids represents a number of benefits for the body. Among all the advantages they provide will mention the following:
Properties beneficial for the circulatory system:
Studies in Japan, which have their main food source in oily fish, rich in omega-3, showed that the people of this nation have an index of circulatory diseases lower. Similarly, other studies carried out among the Eskimos of Greenland concluded that their diet, based on oily fish or seal meat, which feeds mainly on blue fish, was responsible for this town had a very low rate heart attacks.
intake linolenic acid-rich foods or supplements that contain this principle lowers triglycerides, lowers cholesterol, prevents blood clots in the arteries by preventing platelet aggregation and arterial pressure decreases slightly. In general thins blood and protects against heart attacks, strokes, stroke, angina pectoris, Raynaud's disease, etc. Moreover, the cardioprotective role is further enhanced by the ability of these oils to increase the transmission power of the heart muscle as rhythm regular and prevent disease and arrhythmias.
anticancer properties:
The inclusion of foods or supplements rich in this component protects against the development of certain cancers, especially colon cancer, prostate cancer and breast cancer. They can also shrink tumors by preventing the growth of cancer cells or prevent them. with metastasis, recurrence elsewhere in the body. In breast cancer these acids inhibit the action of estrogens that are responsible for the development of breast tumors.
anti-inflammatory properties, has been shown
linolenic acid has anti-inflammatory joint diseases. Thus food or, especially supplements can be very appropriate to reduce swelling and relieve pain in diseases such as rheumatoid arthritis. The use of linolenic acid-containing supplements may be a natural alternanativa to conventional treatment for rheumatoid arthritis. It appears that this component reduces the levels of prostaglandins that are responsible for many inflammatory processes.
Crohn's Disease:
inflammatory properties of omega-3 can be used to treat Crohn's disease, a chronic inflammation of the colon.
menstrual pains: Likewise
can help reduce the pain caused by menstruation.
Mental Health:
intake of these acids can help maintain mental balance and avoid depression or to improve or assist in the treatment of diseases such as schizophrenia.
Pregnancy
intake of foods rich in omega-3 is very appropriate during pregnancy to ensure that the fetus has a right brain development. Mothers who eat foods with these components have had children with a higher learning capacity and less impaired. Similarly it has been shown that omega-3 favored the motor coordination of premature babies.

to start
Sources
These essential fatty acids can be obtained from the following sources:
Oily fish:
contains two types of omega-3 fatty acids: eicosapentaenoic acid (EPA) - sometimes referred to him as acronyms EPA come from the English "Eicosapentaenoic Acid" - and docosahexaenoic acid (DHA) - also known as DHA by the English form of "Hexaenoic docosahexaenoic acid." Fish oil is the richest in omega-3 fatty acids. (More)
Plant Foods:
contain an omega-3 called alpha-linolenic acid (ALA), also written as LNA by the acronym in English of "Alpha-linolenic Acid." This type of acid must become EPA or DHA by the body to draw conclusions. In this transformation the body only converts 10% of ALA to EPA or DHA. For this reason fish oil is considered a direct source and better for the ingestion of this principle. Most plant foods containing these principles are vegetable oils. Which contains a higher proportion is linseed oil. (533 mg per 100 g) followed by canola (111mg) or walnut oil (104 mg) Other vegetable oils that contain oil are soya or wheat germ oil or hazelnut oil.
Other plant sources as most important are:
Purslane (whole plant)
Lettuce . (Sheets)
Soy. (Seed)
spinach (plant)
Strawberries (fruit)
Cucumber (Fruit)
Brussels sprouts (leaves)
sprouts (leaves)
Pineapples (Fruit)
Almonds (Seeds)
Nuts

to start
Add
are a way of eating omega-3 fatty acids for people who do not take it from plant sources or do not eat enough fish. Taken in the form of capsules containing fish oil or supplements in capsule form, oil or flaxseed oil powder.
Relationship between omega-3 and omega-6
For proper functioning of the body has to establish the appropriate relationship between essential fatty acids omega-3 and omega-6.
Currently there is a proportion too high intake of omega-6 which typically ranges between 10: 1 to 20: 1, when the proper ratio is situraría in a 4:1, ie four parts omega-6 to 1 part omega-3.
This vast superiority of omega-6 may be responsible at times for some diseases such as heart, some depression, diabetes. etc. The solution is to increase foods containing more omega-3 supplements or reduce this component and those foods rich in omega-6.

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What is fructose?

Fructose is a monosaccharide, or simple sugar, which has the same chemical formula as glucose but a different molecular structure. It is sometimes called fruit sugar precisely because it is found in fruits, some vegetables, honey and other plants. Fructose and other sugars are carbohydrates, an important source of energy for the body.
What other types of sugar are there?
Foods contain a variety of sugars called monosaccharides (basic units of sugar such as fructose and glucose) and other disaccharides (the union of two monosaccharides). Glucose is the main source of energy for the body because most complex sugars and carbohydrates break down into glucose during digestion. Starches are formed from the union of many atoms of sugar. The different types of sugars have different functions in the body, but all can provide energy.
Sucrose is a disaccharide that contains equal parts of glucose and fructose. It is known as table sugar or white sugar, sucrose is extracted from sugar cane and sugar beets. Other types of sugars found in foods and beverages are: Lactose

Disaccharide containing glucose and galactose in milk


Disaccharide Maltose contains two atoms of glucose

was crystallized dextrose starch
Another name for glucose
Crystallized cane sugar, beets and starches Corn Syrup

These single atoms of glucose
Obtained
corn starch corn syrup high fructose
is a mixture of single atoms of glucose and fructose
is obtained from corn starch
How safe is fructose?
corn syrup high fructose, like all sugars are foods or GRAS ("generally recognized as safe ") by the Food and Drug Administration (FDA, for its acronym in English).
The Health Minister's Report on Nutrition and Health, the report Diet and Health of the National Academy Sciences and the National Goals Report for Health Promotion and Disease Prevention, Healthy People 2000, Department of Health and Human Services United States, support this conclusion.
a scientific report in 2002, the American Heart Association concluded that for most people, drinking pure fructose or sucrose as it is neither positive nor negative effects.
What are the differences in how the body metabolizes glucose and fructose?
Although most consumed sugars provide basically the same amount of calories, the body metabolizes and uses of different ways. For example, glucose from dietary sources is digested, absorbed, transported to the liver and then released into the bloodstream. Many tissues absorb glucose and blood for the energy they need, and this process requires insulin. Fructose is mainly metabolized in the liver but, unlike glucose, does not require insulin for the body can use.
Does fructose cause diabetes?
Diabetes is a disorder that affects how the body produces and uses insulin and how you manage your blood glucose. Insulin is essential for the glucose reaches the cells. People suffering from type I diabetes do not produce insulin, while those with type II diabetes do not produce enough insulin or their bodies can not efficiently use the insulin they produce. There are many factors that can increase the risk of type II diabetes, for example, overweight and obesity and genetic predisposition.
People with diabetes should closely monitor the amount of carbohydrates-sugars and starch-consuming. Because fructose does not increase blood glucose and does not require insulin, diabetics can tolerate it better than other sugars. In fact, studies have shown that small amounts of oral fructose may improve glucose control in people with diabetes.
Does fructose cause obesity?
Excess body fat appears when there is balanced input of energy (calories) with energy output. The extra calories can come from any caloric nutrient-proteins, fats, alcohol and carbohydrates including starches and sugars such as fructose. The lack of activity physics plays a fundamental role in the accumulation of body fat and the development of obesity.
Some researchers have speculated that fructose may not satisfy as much as other carbohydrates because it stimulates the secretion of insulin and leptin and because it suppresses the production of ghrelin, hormones that help regulate appetite and food intake. However, it is important to note that this speculation is based on preliminary research that tested fructose levels are three to four times higher than the average amount consumed by Americans. Moreover, very few Americans consume fructose in isolation but in combination with glucose.
Is there a cause and effect between increased use of corn syrup, high fructose in the last 20 years and rising rates of obesity?
No scientific evidence of cause and effect linking the consumption of corn syrup, high fructose in place of other sugars such as sucrose and obesity rates. Some studies suggest that we are consuming more calories but lack of balance between calories consumed and expended is what has caused weight gain, eat more calories than you need.
The scenarios suggest that the increase in obesity began when increased use of corn syrup High fructose in foods and beverages are correlations-are based on two events that occur simultaneously and are wondering whether there might be a cause and effect. It might seem a chain of events as possible, but not necessarily prove a cause and effect. Other events not taken into account and may be equally important. Since the 70's changed many factors, for example, levels of activity.
Is there a difference between drinking and eating calorie calories?
Continued discussion on whether there is a difference in how the body handles liquid and solid calories. The studies analyzed this case does not replicate with each other. Some studies show there the same level of satiety when subjects consume calories in liquid form that when consumed in solid form. Other studies show that there is a difference of satiety that depends on the source (solid food or drink) of calories. Further research is needed to answer this question.
Does fructose cause the syndrome of insulin resistance?
insulin resistance is a condition in which the body does not use the insulin it makes effectively. The body compensates by producing greater amounts of insulin to maintain normal levels blood glucose. Insulin resistance-along with obesity, hypertension and lipid disorders in the blood-is part of the metabolic syndrome. Occasionally, insulin resistance and type II diabetes causes heart disease.
Although laboratory animals that are fed large amounts of fructose develop insulin resistance, studies were performed with human beings ever demonstrated this effect. Excess body fat, physical inactivity and genetic predisposition are estimated to be the main causes of insulin resistance, but not fructose consumption.
What is the effect of fructose on triglycerides in the body?
triglyceride The word is a technical term for fat exists in food and body. Both dietary fat and carbohydrates contribute to the formation of triglycerides in the body, but in different ways. Excess consumption of calories from fat, protein or carbohydrates, including starches and sugars-promotes accumulation of body fat.
Investigations in humans have shown that sucrose and fructose have inconsistent effects on triglycerides in the bloodstream. These effects may be related to variables factors such as the amount of fructose consumed, body weight, and baseline levels of triglycerides, insulin and glucose in the blood. The increase in triglycerides is observed in sedentary overweight and obese people with diets high in fructose carbohydrates and low in dietary fiber and fat. Some researchers suggest that chronic elevation of triglyceride levels in the bloodstream can increase the risk of insulin resistance and coronary heart disease.
What foods and drinks contain fructose?
Natural sources of fructose include are fruits, some vegetables, honey, sugar cane and beets. Because it is also a component in sweeteners like sucrose and corn syrup, high fructose, fructose is also present in different amounts in a wide variety of foods and beverages.
What is corn syrup, high fructose?
syrup high fructose corn (HFCS by the acronym of his name in English) is a liquid sweetener is used in the manufacture of foods and beverages. In the late 60's scientists developed an enzymatic process that transforms dextrose (glucose) from corn starch in a mixture of fructose and glucose. The form most common (present in 70% of the food) is HFCS-55 syrup containing 55% fructose and 45% glucose. Sucrose containing 50% fructose and 50% glucose. HFCS-55 syrup and sucrose have the same intensity of sweetness.
What foods and drinks contain corn syrup, high fructose?
corn syrup high fructose is present in many products such as soft drinks, fruit drinks, sports drinks, baked goods, candies, jams, yogurts, condiments, canned and packaged foods and other sweetened foods.
Why use corn syrup, high fructose corn syrup in so many products?
syrup high fructose corn is a very useful ingredient due to its sweetness and the ability to combine easily with other ingredients. When improved methods for producing corn syrup high fructose food companies and beverage manufacturers replaced other sweeteners for this product.
Economic Research Service of the Department of Agriculture of the United States has continued to monitor the amount of caloric sweeteners present in the food supply, measured in per capita supplies since 1966. Refined sugar (sucrose) is the most widely used sweeteners, but a portion of its use has been replaced by syrup high fructose corn. The per capita supply in the United States in 1966 was 97.3 pounds of refined sugar from corn syrup zero high fructose and 60.9 pounds for both refined sugar and corn syrup, high fructose respectively in 2003. Total deliveries of caloric sweeteners increased 25% from 1966 to 2003. Per capita deliveries of sweeteners by the manufacturers and refiners of the United States, and direct imports for consumption of food manufacturers, retailers and other end users represent the per capita supply of caloric sweeteners. The real human consumption of caloric sweeteners is lower and results uneaten food, waste and other losses.
fructose How much should be consumed in one day?
No specific dietary recommendations or requirements for fructose. The Institute of Medicine (IOM) of the National Academy of Sciences recommends that the total consumption of carbohydrates include between 45 and 65% of caloric intake. Most carbohydrates should come from fruits and juices, vegetables, whole grains, vegetables and dairy products, or other sources of calcium.
The IOM also concluded that diets with more than 25% of caloric intake derived from sugar aggregates were associated with significantly lower levels of essential nutrients (eg calcium, magnesium and zinc) in some population groups. Added sugars are sugars and syrups added to foods during processing or preparation. The IOM did not recommend an ideal level of consumption of added sugars.
The new Dietary Guidelines 2005 recommends "choose and prepare foods and beverages with little added sugars or caloric sweeteners." The Department of Agriculture of the United States places the added sugars in the top of the food pyramid recommends a consumption "very limited." Because fructose is a component most of the added sugars, moderating the amount of added sugars in the diet automatically moderate fructose consumption. Added sugars do not include naturally occurring fructose in fruits and vegetables, which are below inculyendo consumisión levels recommended by the Dietary Guidelines of 4.5 cups per day, 2 cups of fruit and 2.5 cups of vegetables.
All sugars, fructose also can be part of any healthy diet if they are consumed in moderation.

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Beneficial effects of

The main fatty acid of olive oil is oleic acid, a monounsaturated fatty acid. It also contains acids saturated fat (8% -14%), polyunsaturated fatty acids (4% -20%) and other important elements, especially antioxidants. The beneficial effects of olive oil should be for both the high content of monounsaturated fatty acids and high content of antioxidants. When saturated fatty acids-lifting of bad cholesterol, are replaced by monounsaturated fatty acids contained in olive oil reduce the concentrations of both total cholesterol and LDL or bad cholesterol without lowering levels of HDL or good cholesterol. To which, as we say, we must add the fact that olive oil has lots of vitamins A, E and polyphenols that, besides its antioxidant, have beneficial effects on skin and mucous membranes. And thanks to sterols which also contains blocks absorption of bad cholesterol from the intestine directly. Among the main qualities of virgin olive oil we highlight the following:
is proven Virgin Olive Oil is ideal for frying because withstand high temperatures and so we can use a greater number of times in our kitchen.
authentic olive juice is healthy, completely natural, no additives or preservatives. Has not suffered any refining process, its beneficial properties for health and for food amply justify the price of this product gift of nature

Virgin Olive Oil: Completely Different
Virgin Olive Oil is, no doubt, the most natural of all oils, it is a protective and regulating the balance of our health. Scientific research confirms that virgin olive oil:
Reduces cholesterol.
reduces the risk of myocardial
reduces the chance of arterial thrombosis.
Decreases stomach acid.
effective action offers protection against ulcers and gastritis.
stimulates the secretion of bile, and is better absorbed by the intestine.
regulates bowel movements. Benefits
our bone growth and allows excellent bone mineralization.
is most suitable to prevent deterioration of age effects on brain function and especially the aging of tissues and organs in general.

Types
Olive Oil Olive oil is obtained by pressing ripe olives, of course. But not all the oil we consume comes from the direct pressing of the olives. The first press gives rise to so-called virgin or extra virgin oil and has an acidity of between 0.4 º and 1. After this first cold pressed, the resulting liquid has a higher acidity and unique flavors specific to certain aromatic components present in the fruit.
is then subjected to a refining process with chemicals to neutralize acidity and reduce its foreign flavors. The resulting oil is almost transparent, with little flavor and a very low acidity so for marketing virgin oil is added (normal or extra) in a ratio of between 10% and 20%.
Even after the second pressing the remains of bones and skin that are subjected to a third pressing and refining new chemical processes: hence will called olive pomace oil which also requires an addition of the same proportions of virgin olive oil for marketing. Taste Oil, on the other hand, has nothing to do with the degree of acidity but with the time of the olive harvest. At the beginning of the campaign, when the fruit is not quite ripe, the flavor is stronger and rough while the olives harvested at the end, more mature oil provides a milder taste.

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Olive Oils and Cholesterol

is true that vegetable oils contain no cholesterol, since cholesterol is characteristic of the animal kingdom and therefore both the sunflower, olive, peanuts are cholesterol. But it is a lie disguised as vegetable oil can have no cholesterol and highlight this with the sole purpose of selling and not to educate.
not be fooled, the quality of a vegetable oil should not be measured by the cholesterol content or not, but processing and extraction purity. All oils at room temperature are in liquid state. This is due to the high proportion of unsaturated fats or good that contienen.Fijaros now that animal fats (lard, butter) are solid at room temperature. In this case, because most of the fats are saturated or harmful to health.The oils, and contain different percentages of fat and fatty acids by type, also contain vitamin E, lecithin and states ( would be equivalent to cholesterol in animals, but has its effects).
Much of the importance of consuming vegetable oils because they are virtually the only or most important source of certain fats that are essential for our body: they are what they call insasturadas fats. The higher your rate, consumption will be more beneficial to our health. This of course within limits as you all know we should not abuse the oil as it has many more interesting calorías.Entre oils for our health, are those of: olive, sunflower, corn, walnut, wheat germ and soybeans. In general, these oils have a lowering effect on blood cholesterol levels and therefore have an anti-arteriosclerosis, are candidates protectores.La best way to consume an oil is in crude form, which is like better maintain their properties. (As heat them lose their good virtues.

Its use in the kitchen
oils rich in monounsaturated fats, like olive oil is perfectly suitable for cooking because it withstands high temperatures. oils rich in polyunsaturated fats such as corn, sunflower, soybeans, nuts or wheat germ, are more apt to eat them raw in salads or as a seasoning in general. It is important that the frying oil is not overheated, do not throw smoke as are constantly re tóxicos.No the same oil.

Olive
comes from olives. The virgin olive oil is the primary processing or pressure, is that we consume.
has a greenish-yellow, and is a good laxative taken on an empty stomach. It is best suited for the diets of athletes.
oil is the staple diet mediterránea.Favorece emptying of the gallbladder. It is also used as a liniment for burns. Regular consumption of this oil is linked to increased cholesterol called "good" and a decreased risk of cardiovascular disease. It is best suited for the diets of athletes, has a reducing the levels of blood cholesterol.

Sunflower Oil
is the oil extracted from sunflower seeds. This oil is ideal for dressing salads or other dishes. Oil is a good anti-cholesterol by the type of fat it contains and because it is rich in vitamin E.

Corn Oil
The corn germ oil is highly recommended for salad dressings and mayonnaise preparation. As we know, is also used to prepare an oil margarinas.Es very interesting because it is very rich in vitamin E, so it is recommended for circulatory diseases or vascular, neurological diseases and infertility. Nor should we forget their importance if you have high cholesterol.

Nut Oil
oil is a very nice flavor. You must use oil. This oil is also rich in vitamin E and polyunsaturated fatty acids. It is an excellent anti-cholesterol, and also serves to lubricate the natural gut strings for tennis rackets útil.Si prolonging his short life playing and stringing is dry and about to be cut, nothing better than getting a nut from his pocket and rub against strings, the patina will help us cut. From
antiquity, has been used as intestinal parasite and a once stale, has been used as a purgative.

Soybean Oil
is a special oil, along with wheat germ. It is rich in vitamin A and vitamin E.
Wheat Germ Oil
is rich in vitamin A, E and polyunsaturated fatty acids. It is also very rich in a precursor of vitamin D. Because of this, not only is excellent for eating it, but to apply it externally to the skin in cases of eczema, dryness, hair loss or injury.

Sesame Oil
comes from the Middle East and India. His life is lived and is a great cholesterol reducer since lecitina.Los is rich in vegetable oils that are marketed as food have 2 sources: a large variety of vegetable seeds are extracted, and other fruit pulp ( the oil).
Through a process of industrialization was extracted from these plant oils with different organoleptic (taste and aroma) and differences in the amount and type of unsaturated fat. The characteristic of vegetable oils is just being one of the most important food sources in this type of fat.
I am going to enumerate the variety of vegetable oils that can be obtained commercially currently:
cotton oil is extracted from the fruit and is very palatable.
Peanut oil is generally used for blending with other oils.
Sunflower, one of the most common and probably most used,
rapeseed oil or canola oil, safflower oil, sesame oil and rice: This group is the least used in our country, but of good quality and nutritional very low cost, which currently makes them very seriously.
trade also observed in the so-called "oil mix." Are those achieved by mixing 2 or more oils, and to avoid mistakes to be careful on the quality and the guarantee of origin for some industrial or dealers are not sometimes commit serious adulteration.
vegetable oils, from a nutritional standpoint, are the most important source of unsaturated fatty acids in the diet should represent 20% of the calories you need a normal person.
Now with all this, you already know a little more oil, and let not confuse it with advertising marketers.

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Why eat brown rice?

concern for healthy eating has made the rice has achieved great recognition to the point of being part of many diets, mainly due to the contribution of fiber.
At first glance, the brown rice has a brown tone, as retains its bran or bran layer. Its main feature which distinguishes it from white rice, is that it has much more fiber than this.
It is rice that has been stripped of the outer shell, fibrous and inedible husks called but retains most of the cuticle or bran that covers the grain. It is considered more natural and that their input fiber, vitamins and minerals than other foods. In fact, they are properties that are lost if you eat polished rice, the popular white rice, considered more binding than the integral range.
The nutritional value of rice is significant because it provides water, protein, carbohydrates, minerals (sodium, potassium, phosphorus, calcium, iron ...) vegetable oils, provitamin A, vitamin B1 (thiamin), vitamin B3 (niacin) and vitamin B12 (riboflamina). It is one of the few foods that contain in themselves the twelve amino acids essential for human body. Its fat content is low and their rates of intake recommended albumin when fluid removal. A pure fiber

Your input fiber makes it an essential element to health, especially when regular bowel function, reduce cholesterol and prevent colon cancer. Fiber is a combination of substances of a different nature from those found cellulose, pectins, hemicelluloses, alginates, mucilages, starch and lignin. To facilitate the beneficial effect of fiber should drink plenty of water.
The rice cereal is a very comprehensive and digestible energy, so it is recommended for all ages, especially children, the elderly and celiac, ie those who require gluten-free diets. Very effective for renal disease, cardiac and vascular diseases, liver diseases and ulcers, also recommended in slimming cures, because it is a slow carbohydrate absorption which gives the body the feeling of being satiated for much longer. Moreover, their contribution in potassium and low sodium content are indicated in cases of blood pressure.
Nutritional values \u200b\u200bper 100 grams 360 calories

77.4% carbohydrate protein

7.5% 1.9% fat (of all cereals, is the most low-fat)
0 , 9% fiber
32 mg calcium 1.6 mg iron

9 mg sodium 212 mg phosphorus


potassium 214 mg Vitamin B1, B2, B3

not contain cholesterol food say that a "no fat "is a fallacy. All foods have the ability to "get fat", but some are richer in calories (or energy) than others. Brown rice has as many calories as white. But do not be refined is digested more slowly (which increases the body's energy expenditure), and produces greater satiety.
's Cooking?
While global rates of polished white rice consumed outweigh the integral, it is clear that the nutritional value of both is similar and both contain high quality protein. However, they differ in cooking times longer in the case of the integral because it is harder rice. We recommend washing and, better yet, put a hours soaking. It can be cooked in a pressure cooker or a pot lid, which allows you to see when the grain is open, without allowing it to fall apart. It should never be hard because its digestion would be very heavy.
When caring for the body, those who have cholesterol problems or have intolerance to gluten in rice an excellent food to include in their diets. Located at the base of the food pyramid, this is a highly nutritious grain that is easily digested and whose main component is starch. Rich in vitamins B1 (thiamin), B2 (riboflavin) B3 (niacin), contains minerals such as phosphorus (indicated for bone and brain), iron (antianemic) potassium, magnesium (promotes muscle activity) and calcium and also has eight essential amino acids for human body.
In rice also found 7% of protein than other cereals, low in sodium and fat percentage (0.2%) and fewer calories. In fact, less than 1% of calories from fat and no cholesterol, making it an excellent food to be included in any diet.
For their properties, is especially useful in cases of hypertension, renal diseases and diets. Experts recommend taking several times a week this carbohydrate, particularly suitable for those who are making efforts physical work or sports. However, should not consume too much because it involves constipation. In this regard, so drink plenty of husked rice can cause a deficiency of vitamin B which, in extreme cases could lead to beri-beri, a disease endemic well into the twentieth century in many low-income populations in East Asia, which diet was restricted to a high consumption of rice.
For their properties, is especially useful in cases of hypertension (the contribution of potassium, combined with its low sodium content helps regulate blood pressure), kidney disease and diets. Also, both grain and rice in water improves gastrointestinal problems because the stomach settles. It also helps to remove fluid. In addition, poultices made with rice flour soothe skin inflammations such as acne, measles or problems of burns.

is the grain that contains more vitamin B complex and easier to digest.
is beneficial for the nervous system.
It consists of two outer layers: first, golden, rich in protein, minerals and vitamins, the other germ. Of stay is the rich and healthy brown rice.
Best no green beans. There are different qualities: long grain (blue bonnet), El Yamani (For many, the better), muti, smaller, round, recommended in sweet dishes.
produces greater satiety and slows the onset of hunger.
wash is not recommended except when it brings impurities.
To boil, to calculate a cup of rice 3 cups liquid.
Like all cereal, add salt to the final.

Preparing Brown Rice (4 people)
Ingredients: 2 cups rice


1 knob of butter 2 tablespoons olive oil Salt
Water

Preparation:
Step 1: Wash the rice in a saucepan, successive rinsing times until the water comes out so cloudy. Drain well.
Step 2: Place in a saucepan with salt and oil and add a little less than twice the water.
Step 3: When it comes to a boil, reduce heat and cover. Cook about 20 minutes.
Step 4: Turn the knob of butter on rice and melted. Serve.
rice cooking relies heavily on water quality and even the altitude at which it is cooked.

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What is Pollen?

Pollen contains proteins (almost all essential amino acids), and known source of vitamins, minerals and carbohydrates.
Pollen is a powder produced by the male organs of plants, in charge of fertilizing female organs. The bees collect pollen from flowers with their feet and shaping moistened with nectar of small ball that carried to the hive to feed the bees. Through these travels from flower to flower contribute selflessly to the pollination of many species. The man obtained by placing a mounted drawers with grids at the entrance to the hive. The pollen was dehydrated so they do not ferment or mold.

Pollen contains a very complete, all the essential elements for the life of every organism, none of which could be achieved artificially or with more sophisticated methods. Its richness makes this product a great natural food supplement with heavily involved in the maintenance of our Salud.com in honey, just to get a rough idea of \u200b\u200bthe effort involved in the collection, we say that the time necessary for a bee, from flower to flower, collecting pollen needed to form a load in its third pair of legs varies from 5 to 15 minutes depending on the plant, and in general, on average, a bee makes an average of twenty loads per day (ie, forty balls of pollen).
Pollen is the plastic food in the hive, basic in the development of bee larvae, thanks to its rich proteins (20-30%), including all amino acids, minerals (up to 27 have been detected minerals ) and vitamins, and enzymes (they have detected more than 100), growth regulators, fatty acids, organic acids and flavonoids. FAO has seen a substantial source of essential nutrients in dietary intakes. Place
pollen in our "box" of food is not simple, because it is a relatively unknown product. To get an idea of \u200b\u200bfood which we consume regularly, we will put some examples: 100 g of pollen are much phosphorus as beef or some vegetables, more whole milk; have more magnesium than meat, fish and Most of the vegetables (although far from the wheat bran or almonds, particularly rich in this mineral); some pollens have as much iron as spinach, meat or egg yolk and more than the fish, and both zinc and hazelnuts, Emmental cheese or soy flour (considered rich in this element .)
If we look now at some examples of the vitamins, pollen has as much or more vitamin B1 (thiamine) and yeast extract, wheat germ, has more vitamin B2 (riboflavin) that eggs and milk, and some pollen types have more content than brewer's yeast (rich in vitamin A) or veal, their vitamin C content is similar to spinach, tomatoes or bananas, and some types of vitamin content E (there is more variation in this value) is similar to wheat germ, peanut or olive oil.
It is therefore evident that a dietary supplement especially useful in times of fatigue and malnutrition, and is also well suited to vegetarian diets. Moreover, among many other benefits in our bodies described by the contribution of pollen, we highlight its high antioxidant power (many of the elements of composition, such as fatty acids, vitamins C and E, beta-carotene, selenium, fatty nucleic acids, etc., represent a very important role in this respect) and their consumption in some northern European countries as a preventive of prostate-related problems.

What are the properties of pollen?
• Helps to recover in cases of anemia or weakness.
• Increases resistance to disease. • Good
intestinal regulator
• It is recommended in pregnancy and lactation for their great power remineralizing.
• Advised against sexual apathy and prostate problems for its rich in zinc.
• Helps restore appetite in convalescents.
• Regulates body weight for both obesity and thinness. • Food
ideal for athletes as it increases resistance to physical effort.
• Enhances memory.
• Very useful for diabetics as it helps to regulate glucose levels.
• Thanks to its content of riboflavin, vitamin A and zinc helps improve vision.

consumption patterns POLLEN
Taste of pollen does not have to like everybody. But for this there are many alternatives disfrutarlo.Hay who quietly chewing up pollen completely undone in the mouth, some people are helped to swallow with a sip of water. But if none of these forms become simple the task of taking a spoonful of pollen, can be dissolved in orange juice or milk and add a little honey is an excellent way to those who prefer to chew conseguirlo.Y Pollen can make it by mixing with yogurt, honey or mermelada.También are products and preparations of pollen, another convenient and effective way to take pollen frequently. HOW TO USE
: 20 gr. / Day for adultos.30 gr. / Day for adults with symptoms of physical fatigue or long actividad.12 gr. / Day for children 3 to 5 years.16 gr. / Day for children 6 to 12 years.
WARNINGS: Take a small quantity to assure its tolerance in people who may be allergic to bee products and / or suffer from asthma. Food supplements should not be used as a substitute for a diet to overcome the daily dose equilibrada.No recomendadaMantener out of reach of children.

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Royal Jelly Recipe

Royal jelly is a product secreted by the hypopharyngeal glands (which are in the form of beads placed symmetrically on the right and left at the head of worker bees) and mandibular glands of nurse bees ( workers from 5 to 14 days old), when they have pollen, water and honey.
Jelly is the food of worker and drone larvae until the third day, larvae until the fifth day queens and queen throughout her adult life. Thanks to its nutritional properties, the queen larvae are formed in 15 days while workers need 21 days. In addition, the queen bees reach twice the size and weigh up to 40% more than workers. The difference in consumption of such extraordinary food makes them an evolutionary cycle, ie physical, genetic capacity and longevity clearly differentiated. The queen bee has a life of approximately 5 years, while workers have a life expectancy of only 30 to 45 days.

Nutrients and their actions
From the nutritional point of view, the biochemical analysis highlights its rich vitamin C, E, A, B group vitamins (B1, B2, B, B6, folic acid ), minerals (phosphorus, iron, calcium, copper, selenium), unsaturated fatty acids, amino acids and hormonal substances. Among its noteworthy properties that have a stimulating effect, toning and rebalancing the nervous system, improves cerebral oxygenation, regulates the digestive disorders. Provides the extra energy needed for children and adolescents in school, especially at exam time and sports competition. Contains
petroilglutámico acid and nicotinamide therefore be given a vasodilator action, favorable to the proliferation of red blood cells. It is therefore also used in cases of anemia or heart disease preventive.
also has antimicrobial power for which can be recommended as a preventive in times of epidemics such as influenza and immune system booster groups most at risk: children, elderly and debilitated. This requires taking it in its purest form, which is a paste that is sold packaged in jars that include a spoon to calculate the appropriate dose. Should be taken twice a day: one before breakfast and again before bedtime. It dissolves in the mouth and acts as a balm that disinfects and protects the throat.
For all these properties, royal jelly is an excellent food supplement in states of weakness or physical or mental exhaustion.
In prolonged treatment, it is advisable to rest on its Take 5 or 6 days a month. This measure is desirable in any plants or food therapy, as it prevents the body is "square" to the substance ingested.

Presentation and conservation
is very difficult to preserve in their natural state, so that usually freeze-dried thus retaining all its properties. Usually presented in boxes of 30 ampoules containing 10 to 30 mL each with fruit flavors. The price is between 2500 and 5000 pesetas per box.
is essential to keep in the refrigerator and protected from exposure to light, because their quality deteriorates due to poor storage or handling of it. The proportion of organic acids varies greatly depending on the aging of the jelly. The high temperatures increase the aging process. Air, light and heat profoundly altering the biological properties of royal jelly and organoleptic appearance (smell, taste, color ...).

Important professional advice.
If necessary and always under the advice of a specialist is advised to take one vial a day before breakfast, mixing it with a little water or fruit juice for a period of two months, with an interval of break of 2 to 3 months, after which values \u200b\u200bthe ability restarting therapy

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PROPOLIS CHIP

Source: This wonderful resinous substance is the immune system of higher plants (trees). The bee collects and transforms, to disinfect the hive, seal cracks and embalming intruders can not drive because of its size. Propolis is what guarantees the total asepsis in an environment like the hive, true breeding ground for viruses and bacteria, because of their tenors of temperature and humidity.
Composition: It is very variable, depending on the flora and climate of each place. Despite being the product most used and researched of the hive is not yet completed its scientific study initiated only in the 60's in Eastern Europe. Already have identified more than 250 elements and 50 biologically active principles, which explains its many properties. Has resins, balsams, essential oils, minerals (over 20 trace minerals), vitamins, amino acids (7 of 8 essential) and more than 50 groups of flavonoids. Properties
: Scientifically proven you have 20 properties, is antibacterial, antifungal, anticholesterolaemic, antiparasitic, anti-inflammatory, antioxidant, anti-toxic, allergenic, analgesic, anesthetic, tuberculosis, antiviral, cytostatic, deodorant, epithelializing, stimulating the immunogenicity, fitoinhibidor, hemostatic, hypotensive and heat stabilizers. Fundamentally it is a great bio, rebuilding the defense capability, performance and adaptation of the organism. Trace elements justify many virtues of propolis, as "participating in metabolic processes, fermentation and vitamin-contribute to the healing of anemic, prevent arteriosclerosis and increase the body's immune capacity. For their part, the flavonoids, with more than 40 pharmacological actions, are the basis of their therapeutic versatility. Its antioxidant qualities, in addition to reducing the effects of free radicals are responsible for antiviral action by inhibiting the development of pathogenic viruses. In addition to its broad antibacterial effect, the propolis stimulates the immune response, complementing both functions without altering the bacterial flora, which happens to synthetic antibiotics. Another virtue of propolis is its ability to transport both through blood and lymph throughout the body.
to

Your Benefits entire body
Cardiovascular : Propolis combined vasodilator effects and hypotensive, decreasing capillary fragility, inhibit oxidation of cholesterol and normalizes blood pressure. These effects are achieved with regular use and should not expect magical effects in the case of hypertensive crisis. Respiratory
: A broad-spectrum antibiotic that does not produce dysbacteriosis and has earned its reputation for effective shot. Its anti-inflammatory and anesthetic action makes it effective protector of the throat and vocal cords. Digestive
: This aspect has multiple actions: normalizes intestinal peristalsis, regulates appetite, helps the regeneration of ulcers, liver protective and prevents the parasite.
Dermatology : Its remarkable healing capacity, disinfectant and anti-inflammatory what makes it suitable for wounds, burns and skin conditions. It's also ideal as a broad spectrum fungicide. Dentistry
: Increase oral health by their principles antiseptics, antibiotics and anti-inflammatory. It also stimulates the generation of dentin (dentin) and prevents tooth decay and plaque.
Contraindications: None . No allergic reactions have been detected, or toxicity from overdose. It has been shown to perfectly compatible and complementary to other therapeutic practices.
Care: To keep your property requires to be preserved from light and temperature, given the delicate biological characteristics of its components.

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Ingredients: 250 g
provolone cheese or Sard, 250 g of cheese
Mar del Plata,
2 eggs,
50 g butter or margarine,
500 g of cassava flour ,
1 teaspoon salt,
enough milk.

Preparation:
shredded cheese and place both into a bowl. Add eggs, melted butter or margarine, cold and manioc flour with salt. Integrate ingredients by hand until mixture is grainy. Pour in a little milk at room temperature to form a loaf of regular consistency, knead 5 minutes, cover and let stand 15 minutes. 35 g portions cut rolls, place on greased plate and bake at strong temperature for 15 minutes or until golden brown buns make smooth.
Note: You can replace butter or margarine and milk fat orange juice.

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TECHNICAL SPECIFICATIONS

The NTP

400,011 defines crushed stone as coarse aggregate obtained by artificial crushing of rocks or gravel.

coarse aggregates must meet the following specifications:

- It shall be composed of particles clean, preferably angular profile of , hard, compact , resistant, and preferably texture rough.
- particles should be chemically stable and must be free of scale, dirt, dust, silt, humus, surface deposits, subject organic salts or other harmful substances.
- It is advisable to take into consideration the following: According NTP400.037 or ASTM C33
1) The particle size selected should preferably be continuous.
2) The particle size selected should allow the highest density of concrete with adequate workability and consistency in terms of placement of the mix.
3) The selected particle size should not exceed 5% of the aggregate retained on the mesh of 11 / 2 "and no more than 6% of the aggregate passing the mesh of ¼".

- Design Standards Structural recommend that the maximum nominal size of coarse aggregate is the highest that can be economically available, provided that it is compatible with the dimensions and characteristics of the structure. It is considered that in any case the nominal maximum aggregate size should not be greater than:

1) One-fifth of the smallest dimension across flats of formwork, or
2) One third of the depth of slabs, or
3 ) Three-fourths of the minimum space between individual bars or wire reinforcements bar packages, strands, or prestressed pipeline.
In items reduced thickness, or in the presence of large amounts of armor; may be authorized by the Inspectorate to reduce the nominal maximum size of coarse aggregate, while retaining adequate workability and required to comply with the settlement, and to obtain the properties specified for concrete.

- The percentage of particles in the coarse aggregate disadvantages must not exceed the following values:
· Clay ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 0.25%
· Particles despicable ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... .. ... .5.00% thinner
· Material passing No. 200 mesh ... ... ... ... ... ... ... ... ... ... ... ... ... ... .. 1.00%
· Coal and lignite:
1) When the concrete surface finish is important. ... ... ... ... .. 0.50%
2) Other concrete ... ... ... ... ... ... ... ... ... ... .. ... ... ... ... ... ... ... ... ... ... .. ... ... ... ... 1.00%

The coarse aggregate particles whose harmful exceed limits specified above, may be accepted provided that a concrete made with aggregate from the same source, has given satisfactory service that has been exposed in a manner similar to the study, or in the absence a record of services provided that the concrete prepared with the addition has characteristics satisfactory when tested in the laboratory.

- The coarse aggregate used in concrete pavements, structures subjected to erosion, abrasion or cavitation, it should have a greater than 50% loss in the abrasion test conducted according to NTP 400,019 NTP or 400,020, or to the Standard ASTM C 131.

- Washing of the coarse aggregate particles should preferably be done with potable water. Otherwise, water must be free of salts, organic matter or suspended solids.

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COLLECTION TYPES AND USES

Types:
3 / 8 " are found in rocks of andesitic type. It is used in the manufacture of blocks and other precast elements.
1 / 2" - 3 / 4 " rocks are found in dolomitic limestone type, andesite and basalt andesítico.Es the most common and is used in concrete normal resistance to compression and in the manufacture of tubes and mixed.
1 "- 1 1 / 2" are found in dolomitic limestone rock type, basalt andesite and andesite. It is used in high strength concrete and special concrete flexural strength.

Applications:

is used as appends to the concrete: it binds to a paste (portland cement and water) to form a dough like a rock because the paste hardens due to chemical reaction between the cement and water.

constitutes approximately 60 to 75% of the total volume of concrete , so your selection is important: You must have an adequate strength and resistance to exposure conditions nterperie not contain materials that could cause concrete deterioration , as its function in concrete is to create a rigid skeleton stable and what is achieved by attaching it with cement and water.

How much stone was used in a mixture depends on the strength that is required at the end. An example: if you use stone 1 1 / 2 inches and you want high-strength concrete (about 300 kilos per square centimeter, three times for mortar for floors and walls) for each sack of cement to use a water bottle , 2 1 / 3 cans sand and 4 3 / 4 stone boats.

The stone absorbs moisture, so if the humidity is lower than the absorption, more water should be added to concrete, to compensate. It should also be free of organic matter, foreign matter and hazardous materials, which affect the quality of concrete.

is important ongoing verification of the quality of this aggregate to keep a lid on water demand and the homogeneity of the mixture.

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The crushed stone are materials extracted from quarried stone, crushed or processed, ball stone or boulder, which include particles sizes from about 5 mm up to 6 inches for larger fragments. For properties, it is necessary that the stones come from durable materials, resistant and mechanically strong, free of contaminants or harmful particles affecting the setting of concrete.

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INTRODUCTION DEFINITION AND FEATURES

The crushed stone is an igneous rock : formed by the cooling and solidification of molten rock material, known as magma, is composed almost entirely of silicates.

For its size, pidras range from very small ( 3 / 6 to 3 / 8 inch) to extra large stones (3 to 6 inches).

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As for the visit I made to the Faculty of Education at San Marcos, on June 21, 2008, where the company SERVIUNI (service company that supports business activities the areas of sanitation, energy, construction and transport, supported by the UNI), is working on the construction of a new building for academic and administrative environments, consisting of four levels in an area of \u200b\u200b350m2, with an investment
of soles 1650000 , is that I will be about building material: OR CRUSHED STONE CRUSHING , which is a very important aggregate for concrete constitution, and today it is known that physical, chemical and mechanical properties of aggregates, have a decisive influence on concrete properties. Not only in the finish, final quality, workability and consistency to the plastic state, but also in durability, strength, elastic properties, thermal change in volume and unit weight of hardened concrete. In general, the aggregates is central to the characteristics of density, strength, porosity and particle volume distribution in the two states.

Thereafter other entries will deal with their origin, formation, characteristics, production process, types, uses, etc.

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Figs and their property

Both fresh and dried figs are an important natural source of energy, they contain no fat or cholesterol, and sodium, however abundant they are in much-needed fiber among other things to decrease heart problems home, thanks to its high polyphenol content.
Its nutritional properties are healthy it is essential to incorporate the usual diet of children, the elderly, pregnant women and athletes, given their large contribution of energy and fiber content is highly effective in intestinal problems, including its potassium content , iron and vitamin C. which makes the figs are an inexhaustible source of nutrients very beneficial to the organism in general.
Fresh Figs: the fruit is composed of 80% water and 12% sugar, is ideal because it is consuming very mature tract, because it contains a substance called cradina, found in certain quantities of citric acid, pentonasa acid, malic acid and fat acético.Su is minimal as in proteins, but instead provides water, minerals and fiber in significant quantities. Dried Figs
: its nutritional duplicated when dry, incorporating the body a very important nutritional value due to the dissected loses water, some vitamin C and A, boosting the rest of the nutrients, including sugar takes more consistency and provides the added glucose, sucrose and fructose. Contributions and benefits
:
is recommended for respiratory problems, sore throat, bronchitis, colds and coughs. It also contains a fiber called lignin very effective in correcting disorders of bowel or chronic constipation.
It is high in calcium, this mineral is essential for human bone formation, also increases the density and facilitates the proper development of bones.
It is also rich in iron that is very helpful for people with anemia or problems caused by cramps. It also contains BAENZALDEHYDE which acts as an anticancer agent. Facilitates slow digestion problems because it has enzymes and flavonoids that support the digestive process considerably.
Figs have a high concentration of polyphenols that fight the risk of cardiovascular disease.
Due to the large amount of carbohydrate is an important source of energy, and calcium that has has some similarity to that of milk. They are very effective when you have mouth sores, wounds, ulcers, etc.
The FIG also has laxative and diuretic qualities for being a natural product is recommended to be consumed by children, adults, elderly, pregnant women, students and for those doing physical activities ..
They are high in sugar, 250g of fruit provide 1300 calories and 12g of protein, they also have vitamins A, B1, B2, B3, C, calcium and iron.

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PEACH PEAR

Eat fresh peaches helps tune the nervous system act as harmonic on organismo.Con leaves and flowers of the peach plant are medicinal teas or infusions in many cases. Just a matter of knowing on which it applies.
peach leaves and flowers are diuretic are purgative. Also make a tea with peach blossoms is very suitable for when you are going through moments of great anxiety or nervousness, it acts as a mild pain reliever.
is good for the following diseases: cancer ulcers, constipation, bladder problems, urine, blood, stones or kidney stones, gravel, rheumatism, pain from bone problems, arthritis, osteoarthritis, rheumatism, obesity, whooping cough , herpes.
Dried fruits can be used to promote normal bowel function, either by eating alone at night or preparing a sweet tea (compote) with them and drink the resulting water and boiled fruit.

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PLUM Properties Properties Properties

The pears are perhaps the most delicious call "water." All varieties, however, are excellent to facilitate good digestion. Already popular saying goes: "Pears, as you want." If ripe, never hurt, even if creak a little bite, can be somewhat indigestible.
PropiedadesNo is essentially nutritious fruit, although it contains pectin and tannin, which makes it ideal for small c stomach, and has lots of mineral salts , including arsenic, phosphorus and sulfur and iron, calcium , sodium and magnesium .
Because of its natural sugar content, fruit is "appropriate for diabetics. It is also diuretic, laxative and revitalizing minerals, and is indicated in cases of rheumatism , gout and anemia .
There is a so-called "cure pears during which recommends eating up to a kilo per day before meals.

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The prunes have more nutrition than natural, because these increase as the drying process makes the water fall and focus more components naturales.Entre the advantages of their use, are the following: - Prevents and combats constipation and other bowel disorders .- Helps reduce cholesterol blood .- have a positive effect on bile acid concentrations in stool, preventing colon cancer .- contain copper which reduces the risk of blood clots in the blood .- contain boron, which helps women to retain postmenopausal estrogen, a hormone necessary for the absorption of calcium .
Like plums have very little fat and have high calorific by carbohydrates that provide energy much more profitable because more time is maintained in the body. However
and therefore, eating plums raisins dried in large quantities can promote weight gain , intestinal gas and flatulence , so it is recommended to be consumed in small amounts every day.
For people who do heavy physical work and for the athletes, the prune helps more energy, like schoolchildren, so they can learn better.
The nutrition of plum happens, are enormous, is proven to be fruit which contains more antioxidant compounds, surpassing raisin grapes, blueberries, blackberries, strawberries, plums, oranges, grapes, cherries , kiwi and grapefruit .
contains a large quantity of potassium, which helps to remove body fluids and avoids the problem of fluid retention in addition to protecting against cardiovascular problems.
The absence of fat, its rich fatty acids and high in potassium is very important for the treatment of hypertension arterial.También contain fiber, phosphorus, iron , sodium, magnesium, water, calcium, copper, zinc, selenium , vitamins A, C, B1 , B2 and niacin.
Its high fiber content, prevents constipation, intestinal obstruction and diverticulitis, especially when consumed in juice.