This wonderfully rich golden liquid is the miraculous product of honey bees and a naturally delicious alternative to white sugar. Although it is available throughout the year, it is an exceptional treat in the summer and fall when it has just been harvested and is at its freshest.
The fascinating process of making honey begins when the bees feast on flowers, collecting the flower nectar in their mouths. This nectar then mixes with special enzymes in the bees' saliva, an alchemical process that turns it into honey. The bees carry the honey back to the hive where they deposit it into the cells of the hive's walls. The fluttering of their wings provides the necessary ventilation to reduce the moisture's content making it ready for consumption.
In addition to its reputation as Nature's nutritive sweetener, research also indicates that honey's unique composition makes it useful as an antimicrobial agent and antioxidant.
Raw Honey is An Anti-Bacterial, Anti-Viral, Anti-Fungal Substance
The health benefits of honey - like all foods - depend on the quality of the honey. But in this case, the situation is even more extreme, because the pollen that collects on the bees' legs as they move from plant to plant is only as healthful and as diverse as those plants. In addition, the processing of honey often removes many of the phytonutrients found in raw honey as it exists in the hive. Raw honey, for example, contains small amounts of the same resins found in propolis. Propolis, sometimes called "bee glue," is actually a complex mixture of resins and other substances that honeybees use to seal the hive and make it safe from bacteria and other micro-organisms. Honeybees make propolis by combining plant resins with their own secretions. However, substances like road tar have also been found in propolis. Bee keepers sometimes use special screens around the inside of the hive boxes to trap propolis, since bees will spread this substance around the honeycomb and seal cracks with the anti-bacterial, anti-viral, and anti-fungal resins. The resins found in propolis only represent a small part of the phytonutrients found in propolis and honey, however. Other phytonutrients found both in honey and propolis have been shown to posssess cancer-preventing and anti-tumor properties. These substances include caffeic acid methyl caffeate, phenylethyl caffeate, and phenylethyl dimethylcaffeate. Researchers have discovered that these substances prevent colon cancer in animals by shutting down activity of two enzymes, phosphatidylinositol-specific phospholipase C and lipoxygenase.
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20.1.10
PARBOILED RICE
"Par" tially "boiled" Rice is produced by a process of soaking, pressure steaming and drying prior to milling. Parboiling is a patented process. It changes the nutrients of the rice kernel. After undergoing this process and proper milling, the rice obtains a light yellow or amber color although the color largely fades after cooking. It cooks up fluffy and separate. It forms the main course of the meals for millions of people in Asia and else where. Many processed food such as popped or puffed rice products are produced from brown rice or parboiled rice for use as breakfast cereals and snack foods.
Process of Making Parboiled Rice
While in the paddy form, the rice is soaked and then steam cooked. This process does not allow the kernel to swell during the cooking and the moisture level does not exceed 40%. The starch granule is cooked (technically gelatinized), but not allowed to swell. The rice is then dried while still in the paddy form and then passed through a standard milling process to remove the hull and bran. This process has been going on for centuries in many countries and is believed to have started in ancient India.
Usages of Parboiled Rice
1. Parboiled rice has a higher vitamin content than raw milled rice.
2. Parboiled rice is quite nutritious, being an excellent souce of niacin, a good source of thiamine and magnesium and a moderate source of protein, iron and zinc. Levels of vitamins and minerals fall between white rice and brown rice.
3. Parboiled rice is widely used in the catering industry as it is less sticky when cooked.
4. It is good in salads and retains its flavour and quality when kept hot for serving large numbers of people.
5. All rice comes from the field with insect eggs in the germ of the rice. These eggs hatch when the temperature is warm and moisture is available. The high temperatures occuring during parboiling kill any insect eggs in the rice and essentially sterilize it.
6. Parboiling also mends the cracks in the rice, that is, it glues broken rice back together and dramatically improves the milling yield of whole kernels in the rice.
7. Parboiling changes the texture of the rice. It becomes firmer and less sticky. It is a much more durable kernel.
8. It takes just as long to cook (actually a little longer) as white rice, but is much easier to cook.
9. It can be overcooked without being mushy or losing its grain shape.
10. It does not have to be steamed. It can be cooked by blanching only. It has a long steam table life, which is important for restaurants.
11.It is the only type of rice that can withstand the harsh treatment of most industrial processes that involve cooking and then freezing, canning or drying.
Process of Making Parboiled Rice
While in the paddy form, the rice is soaked and then steam cooked. This process does not allow the kernel to swell during the cooking and the moisture level does not exceed 40%. The starch granule is cooked (technically gelatinized), but not allowed to swell. The rice is then dried while still in the paddy form and then passed through a standard milling process to remove the hull and bran. This process has been going on for centuries in many countries and is believed to have started in ancient India.
Usages of Parboiled Rice
1. Parboiled rice has a higher vitamin content than raw milled rice.
2. Parboiled rice is quite nutritious, being an excellent souce of niacin, a good source of thiamine and magnesium and a moderate source of protein, iron and zinc. Levels of vitamins and minerals fall between white rice and brown rice.
3. Parboiled rice is widely used in the catering industry as it is less sticky when cooked.
4. It is good in salads and retains its flavour and quality when kept hot for serving large numbers of people.
5. All rice comes from the field with insect eggs in the germ of the rice. These eggs hatch when the temperature is warm and moisture is available. The high temperatures occuring during parboiling kill any insect eggs in the rice and essentially sterilize it.
6. Parboiling also mends the cracks in the rice, that is, it glues broken rice back together and dramatically improves the milling yield of whole kernels in the rice.
7. Parboiling changes the texture of the rice. It becomes firmer and less sticky. It is a much more durable kernel.
8. It takes just as long to cook (actually a little longer) as white rice, but is much easier to cook.
9. It can be overcooked without being mushy or losing its grain shape.
10. It does not have to be steamed. It can be cooked by blanching only. It has a long steam table life, which is important for restaurants.
11.It is the only type of rice that can withstand the harsh treatment of most industrial processes that involve cooking and then freezing, canning or drying.
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