Difference Between Gelato and Ice Cream

When it comes to favorite frozen treats, gelato and ice cream tend to run neck and neck. In many instances, consumers often believe that there is very little difference between the two sweets. Conversely, those who do realize that there is a difference between gelato and ice cream may not actually know what these differences entail.

In order to fully understand the difference between gelato and ice cream, you must know each of the different factors that is involved in making them dissimilar from one another. There are three primary considerations to be made when learning about what keeps ice cream and gelato from being considered the same treat.

While there are a number of individual factors that can serve to blur the lines between what makes ice cream and gelato differ from one another, it all comes down to three things: the fat content, the temperature at which it is served and air. Be sure to bear these differences in mind when making your dessert selection.

Ice Cream

Ice cream is comprised mostly of water and the primary objective of ice cream makers is to keep the water from becoming frozen, which leads to the formation of crunchy, rocky crystals of ice. Some small crystallization is to be expected, but they are kept in check by adding certain ingredients and practicing the proper ice cream making techniques.

The best methods for fighting off the excess crystallization that plagues ice cream makers is to emulsify fat, which allows the fat molecules to get in the way and block the crystals from forming. Milk and cream can also be used, as these ingredients are already emulsified.

Another method for avoiding ice cream crystallization is by using sugar. When sugar is placed in water, the resulting dissolution produces syrup that freezes at a much lower temperature than water. The syrup has a high level of concentration, which keeps the water from freezing.

When the ice cream is being churned, air is added to the mixture, in order to provide a fluffier frozen treat. The more air that is added to the ice cream, the easier it is to scoop. The temperature that ice cream is stored at also plays a major role in differentiating it from gelato.

The colder the temperature the ice cream is stored at, the more solid and hard it will be. If the ice cream is stored at a warmer temperature, then it takes on a looser, warmer texture.

The ice cream that we are accustomed to consuming is much different than gelato, for a variety of reasons. While ice cream is made with the use of fat in order to avoid excess crystallization, gelato does not utilize the same level of fat.

During the process of churning gelato, less air is used than in ice cream. Typical ice cream that Americans are accustomed to consuming is much heavier on the cream and will typically contain at least 10 percent fat. Homemade ice creams and premium brands may also have a fat content that is even higher.

Conversely, gelato is made without the same amount and relies more heavily, which significantly lowers its overall fat content, making it much healthier for consumption. Egg yolks are also used during the making of ice cream and are avoided during the making of gelato.

Another crucial point of emphasis is the speed at which each frozen treat is churned. Ice cream utilizes a rapid churn and plenty of air is added during the whipping process. This allows them to increase in volume, which is also known as a overrun.


Gelato, on the other hand, is churned at a speed that is much slower than ice cream. This keeps too much air from entering and is responsible for the significant increase in density, as opposed to ice cream. As for the sugar content, the differences between the two are less pronounced, as recipes for both ice cream and gelato tend to vary greatly.

The textures of the two desserts are also varied. Gelato tends to have a more milky texture, in addition to the added density. Gelato is also said to provide a much more intense flavor experience for those who consume it and contains much less cold fat that can sometimes interfere with the flavor of ice cream.

Some may be wondering how the gelato that they eat is able to exist without becoming hard as a rock. After all, there’s much less fat and air pumped into it during the creation process, right? The most important aspect in the taste and texture of gelato is the temperature at which it is served.

Ice cream is typically served to consumers at roughly 10 degrees Fahrenheit. Gelato is served after having been stored at a much warmer temperature. The reason for this? Storing gelato at the same temperature as ice cream gives it a chance to harden. For maximum softness and scoop-ability, gelato must be stored at a much warmer climate.

While gelato is merely the Italian phrase used to describe ice cream, there are a number of differences between the two. They may seem minute to the untrained eye, but to those who truly know their frozen desserts, they are noteworthy. The temperature at which each dessert is served, in addition to the fat and air content, are the key factors in discerning the difference between ice cream and gelato. No matter what your personal preferences may be, there is a frozen treat out there for you!

Difference Between White Pepper and Black Pepper

History has it that pepper was the primary spice European explorers were desperately in search for when they stumbled on the New World while trying to find a quick access to Asia. This explains the significance of pepper which still accounts for one-quarter of the world’s spice commerce.

Black and white peppers are great spices used to cook different recipes. However, you may still find some cooks that employ both of these spices at the same time to cook some special recipes.

Are All Peppers Created Equal?

These peppers (black and white) are products of a single plant (piper nigrum). In fact they are just one product as is the case with red and green peppers. You may wonder if any difference exists between the two or if they are distinguishable beside their distinct color difference. Yes this can be determined from their color and taste. The obvious difference in color is determined by their level of ripeness.

Both the black and white pepper contains piperine which is responsible for causing nose irritation such as sneezing especially when it is inhaled. They play vital roles in increasing body metabolism and in promoting nutrient absorption from food. They cause stimulation in the taste buds and stomach alertness for food intake which aids digestion. Although these peppers play the same role in adding appealing spiciness to food, and are medicinally effective, they however function in different ways.

What Are the Differences?

There are different processes involved in producing these peppers. When a peppercorn is still green on the pepper plant, it is handpicked and later sundried till it becomes black. This technique is the major cause of blackness associated with black pepper as it is popularly known today.

Meanwhile, the white pepper is produced by letting the peppercorn remain on the vine till it is fully ripened before it is handpicked. When it comes to taste, the white pepper is not as hot as the black pepper (the black pepper is hotter with a nice and pleasant aroma).

As common with every spice, pepper tends to flavor well when they are dried and grinded. The amount to use when preparing recipes depends mostly on the cook and is not regulated by any rule. Some prefer recipes that are hot while others prefer recipes that are mild.

White pepper is mostly used for the preparation of a light colored food or a recipe that has an aesthetic quality. The act of using both white and black pepper to prepare one recipe is quiet unclear. White pepper is uncommonly found in Asia, and as such the spice is not very popular around the world.

However, the black pepper has gained more popularity and is widely known. Some time ago, it has often been referred to as “black gold”. According to research, it has proven to be one of the world’s most highly consumed spices. It is being used in many regions across the globe today, irrespective of culture, race or religious beliefs. Some of the most common black peppers are Malabar and Tellicherry. The Malabar pepper is the most popular while the Tellicherry is rated with the best quality.

The black pepper has a long historic background having existed for thousands of years. It is known to have a better spicy quality and a more citrusy, flavorful and earthy taste. While the white pepper which can mostly be found spicing up several Asian dishes, is more sharp or active when it comes to hotness and often spices up meals with a pungent aroma.


To produce any of these peppers technically involves a different process. The black pepper is often harvested when thee drupe is still unripe and then cooked and dried in the sun until it turns black. While the white pepper is obtained and gathered usually at a ripened stage after which, it is soaked in water for about 2 weeks to encourage fermentation and skin loss. Then the white seed is dried and processed afterwards. The processed form of both the black and white pepper is called peppercorn. This byproduct can be used to cook meals in a grinded, pieced or complete form.

Beside the fact that they (black and white pepper) are great food seasoning ingredients obtained from the same single vine or plant, they do not share the same nutritional quality.

The black pepper happens to be the most popular berry fruit available today of which people are most familiar with. As a typical pepper, it derives its name from the darkening of its outer shell which comes as a result of sun drying in an unripe state. Among all berries available today, the black pepper owns the strongest flavor. Its byproduct is often sold in food stores in a whole or ground form.

While the white peppercorn is not sold as a processed fruit but as a processed seed, because it is only its seeds that are collected for its preparation. When the white peppercorn is to be produced, the outer layer of the fruit is washed away after collection leaving only the seed. Then the seeds are dried in the sun, thus making them to turn white. These seeds can be sold in a powdered, cracked or whole form. Unlike the black pepper, the white pepper is associated with a mild pepper flavor which is often tasted at the background. In most cases, white peppers are only employed in meals (sauces and soups) by cooks only for aesthetic reasons.

7 Pros and Cons of Boiled Eggs

There are many who like eggs and they may be surprised to know that there are many who don’t like eggs. Excluding those who cannot eat eggs because of certain health conditions, there isn’t any reason to walk away from the small white wonder but then there are certain negative attributes of eggs that you should be aware of.

There are certain subjective aspects of eating boiled eggs. You may not like them. Scrambled eggs or eggs prepared with different kinds of cheese and special recipes are more popular. But boiled eggs are easy to make, they can be an integral part of your breakfast or any meal, they can be a quick snack and there are all the nutritional reasons to consume boiled eggs.

Egg is a super food and you must not discard its benefits. But you should also know the demerits of boiled eggs. Here is a factual assessment of the pros and cons of boiled eggs. You may decide whether or not to consume boiled eggs after exploring the facts.

List of Pros of Boiled Eggs

1. High In Protein
Eggs are the second-most readily available source of protein, after milk. If you are lactose intolerant then you may want to satiate your protein requirements with boiled eggs. Many people are vegetarian but eat eggs. Not to draw any comparison on the contentious vegetarian and non-vegetarian diets but the human body needs protein.

There are many vegetables that provide some protein but animal protein is quintessential. If you don’t want to eat meat then you can always get the protein you need from boiled eggs. Whether you are a fitness enthusiast or you just wish to remain healthy, you need substantial quantum of amino acids and boiled eggs would provide you that. Milk and egg can satiate the needs of protein in the human body.

2. Rich In Calcium & Omega 3 Fatty Acids
While the protein would facilitate development of muscles, calcium would attend to the health or strength of bones and omega-3 fatty acids will have a multipronged impact. Omega 3 fatty acids can increase the level of good cholesterol in the human body. They can fight radicals and also strengthen the immune system. Eating boiled eggs would get you the most abundant supply of calcium and omega-3 fatty acids. If you are making fried eggs or scrambled eggs, then you may not get as much calcium or omega-3 fatty acids as they get broken down due to all the frying and blending of the other ingredients. For healthy teeth and bones, you should eat boiled eggs. For better levels of good cholesterol, you must consume boiled eggs.

3. Vitamins & Minerals
Eggs are rich in vitamins and minerals. And boiling doesn’t cause any harm to these nutrients. There are many people who eat raw eggs to get the nutrients in their most natural form. Eating raw eggs is not very desirable and you would know if you have ever tried it. Frying or making any kind of preparation of eggs will not get you as much minerals and vitamins as boiled eggs. Frying and blending of other ingredients do away with the vitamins and minerals or at least affect the amount. Now, boiled eggs are rich in vitamin A, vitamin B12 and folic acid.

Vitamin A will facilitate better eyesight and will help you to have strong and healthy hair. Vitamin B12 has the ability to speed up cellular regeneration which is very important. You don’t just need cell regeneration when you are old or are suffering from some condition. Cell regeneration is an exercise that the human body caters to every day. Folic acid in boiled eggs has many benefits, one of which is prevention of breast cancer. Folic acid is also very necessary for pregnant women. Boiled eggs are also rich in choline that is necessary for cognitive development.

There is a reason why kids are always given eggs and it has been a longstanding tradition in almost every society, culture and civilization. Vitamin B complex which is the group that choline is a part of helps in improving brain functions, can facilitate the development of good memory and can also prevent Alzheimer’s disease. Boiled eggs are also rich in vitamin D.

List of Cons of Boiled Eggs

1. Bacterial Infection
Eggs can cause bacterial infection if they carry salmonella. This can be easily avoided if you trust the source or know where the eggs are sourced from. You must always purchase fresh eggs and be certain that they are not contaminated in any way. Else, you may be at risk of being infected by salmonella. Not only should you avoid eating raw eggs when they are contaminated or not fresh but you should even avoid boiling such eggs. It is said that boiled eggs have very little risks in this regard as boiling will get rid of any contamination but you may not want to take that chance. Salmonella will cause food poisoning.

2. Bloating, Flatulence, Stomach Problems
Boiled eggs should be cooked well. It should not be half boiled or overcooked. Both would increase the chances of flatulence and bloating. Usually, properly boiled eggs will not cause any stomach problems but if you have a tendency to have bloating when you eat eggs then no matter which way you prepare or cook your eggs, you will have some issues.

3. 200mg Cholesterol
The yolk contains about 200mg of cholesterol. This is not threatening for kids or healthy adults but it is quite unacceptable for those who have high blood pressure, suffer from some cardiac problems or have any heart ailment and those who are diabetic or at risk of diabetes. There is a perception that leads people to believe that egg yolk would make you fat. That isn’t very accurate. It is the cholesterol that is of concern and not the calories, really.

You can always boil eggs and get rid of the yolk or just eat the whites. That will not put you in harm’s way due to the cholesterol. Remember, the whites don’t contain any cholesterol and they would only get you the proteins. Not eating the yolk will deny you some vitamins and minerals but when you are not in the best of your health, averting risks is more important than getting more benefits. Even if you do have a heart condition or are suffering from diabetes and high blood pressure, you can still eat an entire boiled egg once in a while, say once or twice a week.

4. Eating Too Many
Eating too many boiled eggs is not good. Unless you are an athlete or in a profession that will help you to burn three thousand calories or more in just a few hours, you should restrict your diet to one or two eggs at the most. Don’t pile on five boiled eggs and certainly not a dozen. Such kind of consumption will immediately raise your blood pressure and the calorie of such an intake will certainly lead to obesity eventually.

On a parting note, whenever you want to have eggs, try to have boiled eggs. They are much better than friend or scrambled eggs. Also, there are eggs in many recipes and you must avoid such foods if you have high blood pressure, are diabetic or have heart conditions.

Difference Between Alcohol Abuse and Alcohol Dependence

To those who do not struggle with alcohol, the concepts of alcohol abuse and alcohol dependence are often considered to be one and the same, which is a major mistake. There are a number of differences between a person who struggles with the abuse of alcohol and a person who has become dependent on the substance for daily survival.

Alcohol Abuse

Alcohol abuse is defined as drinking that has an adverse effect on a person’s ability to work for a living, form meaningful relationships or remain healthy. Drinking while driving, drinking even in the face of legal issues brought on by drinking, frequent binges, failure to live up to responsibilities at home or work, these are all signs of an alcohol abuser.

A person who abuses alcohol puts themselves at risk for any number of health related complications, including liver damage, sexual dysfunction, neurological damage to the brain, liver disease and unwanted pregnancies. Binge drinking can also cause severe short term brain damage. Just a few days of excessive drinking can lead to substantial brain damage over the long term.

Alcohol Dependence

Alcohol dependency is also defined as alcoholism, which refers to a person who has developed a mental or physical dependency on the drug. Not only will they have developed a extremely high alcohol tolerance, but they are also susceptible to withdrawal symptoms when they do not have a drink.

Unlike alcohol abuse, alcohol dependency is considered to be a chronic disease. Not only do symptoms progress over the course of time, but they can also be fatal if they are untreated. A person who has allowed themselves to become alcohol dependent does not have the physical or mental capability to cut down on their drinking.


Alcohol dependency symptoms include losing control over the ability to avoid alcohol, a strong craving for alcoholic beverages, an increased tolerance and vomiting/nausea when alcohol cannot be consumed. Alcohol dependence also leads to increased instances of liver disease, cancer, brain disease and heart disease.

Alcohol dependent patients typically require a much longer and more intensive course of treatment, whereas an alcohol abuser can usually overcome their problems with interviews and therapy. A person who is alcohol dependent requires hospitalization, so that their withdrawal symptoms can be treated more easily. As such, alcohol dependency is considered to be far more severe than alcohol abuse.

A person who abuses alcohol on a consistent basis is much more apt to be able to change on their own. Someone who has become alcohol dependent needs the assistance of medical professionals in order to overcome their issues. While an alcohol abuser merely drinks too much and imbibes at the wrong moments, an alcohol dependent patient has an incessant need for alcohol, one that requires a great deal of treatment to overcome.

Difference Between Good Cholesterol and Bad Cholesterol

When it comes to the cholesterol that you allow yourself to consume, there is constant hype about the good and the bad. What is the difference between the LDL, or bad cholesterol and the HDL, which is the good cholesterol? As you are reading this, you are probably, like most of us, sipping on a cup of coffee with the newest flavored creamer added, or a bottle of soda. Well, creamer and soda, yes, they fall into the bad cholesterol range.

The cholesterol that we consume comes in two types; HDL and LDL. These do not dissolve in our bloodstreams. Cholesterol is carried through the blood by these lipoproteins. The two main lipoproteins have different effects in our blood and what happens to our health.

Understanding How Cholesterol Works

The good cholesterol, HDL, is the one we all want to see a higher number for when blood tests are done. HDL helps remove the bad cholesterol from our blood. The good cholesterol will basically carry about one fourth of the bad cholesterol back to the liver where it is then removed from the body. When there is a healthy or higher number of the HDL, good cholesterol in the blood, the body has a better chance of not having a stroke, heart attack or buildup of plaque in the blood. When the HDL, good cholesterol numbers are too low, there is a greater chance of heart disease happening.

Like many people, the LDL count is too high in our blood. This gives us the increased chance of stroke, heart disease, plaque buildup in the arteries and blood clots. The bad cholesterol differs from the good in that it has a higher amount the waxy fat substance. When there is a buildup of plaque in the arteries, this causes a shortage of the blood supply and oxygen that moves through our blood, which in turn goes to the heart.

So, to get to the gist of it, when you have blood tests done you will want to see a number of 60 or more in the category of HDL. Your LDL number should be less than 190 to be considered safe. The key to getting a good number in both is to maintain a healthy diet. Foods with less fat and cholesterol, no skin or fat on the meats, less fried foods and of course, more fruits and vegetables daily.

Stopping smoking and getting plenty of increased heart rate exercise daily is highly recommended. Lose weight if you are one of us that carry too much poundage on the body. And, last but not least, put down that soda you are drinking as you read this, and grab a bottle of water. Drink your coffee black, or with much less creamer added to it.

The lower the bad cholesterol is the higher chance at a long and healthy life you will have.

9 Pros and Cons of Blueberries

In the United States, the average American has a varied diet consisting of meats, vegetables, fruits, berries, nuts, and everything in between. It is this varied diet that allows us to be healthy. While all food helps to keep us alive, some food is more helpful to people then others. For example, a fast food hamburger is no where near as beneficial as something like a well balanced kale salad. With getting things like nutrient intake, calories, fats, sugars carbohydrates, vitamins, and everything else under control, eating healthy can seem like a full time job.

That is where the idea of ‘super foods’ comes into play. Imagine if there was a single food, or a couple food types that satisfied a lot of your dietary needs? If this sounds too good to be true, then think again.

Lets take a moment now to review the pros and cons associated with blueberries. While there is no debate about blueberries and nutritionists and scientists agree that they are an excellent source for what our bodies need, there are still a number of reasons why people prefer to either love or hate them.

The Pros Of Blueberries

Blueberries find their way into all parts of our diet through a number of different forms. Along with having a long shelf life and being relatively easy to grow, blueberries provide an incredible range of health benefits as well as nutrition. Along with its skin softening qualities, blueberries can be sold in a wide range of forms and purchased depending on your needs. From blanketing hilltops to growing twice as tall as us, blueberries are truly a remarkable berry.

1. Blueberries Have A Long Shelf Life
Unlike other fruit sold in the US, blueberries have a remarkably long shelf life. This shelf life outlast blackberries, raspberries, strawberries, and most other popular forms of fruit. Having a long shelf life means that transportation and shelving costs are lower then other berries. In addition, blueberries can last longer in your fridge or left out then other berries. Given enough time however, even the best berries will go bad, so eat them while you have the opportunity!

2. Antioxidants, Anthocyanins, and Phenol
One reason why blueberries are considered a ‘miracle fruit’ is because they contain antioxidants, anthocyanins, and phenols. Along with boosting the immune system and slowing degenerative disorders, blueberries can help fight cancers and provide a level of health well into late adulthood.

Blueberries can help to prevent cancer, can help to prevent cogitative decline normally associated with the aging process, can prevent bone loss on people, can lower the blood pressure of people, can reduce the risk factors associated with cardiovascular disease, can hold off and reduce the chances of getting diabetes, can help to prevent urinary tract infections by making it more difficult to bacteria to form along the interior walls, can reduce inflammation after injury, and can reduce exercise induced oxidative stress. Being a list of its proven uses, scientists and nutritionists are continuing to find new and innovative ways that blueberries help us reach and maintain a healthy state.

3. Excellent Source of Nutrients
Ignoring the high levels of antioxidants, anthocyanins, and phenols for a moment, blueberries also contain a wide range of vitamins, minerals, fiber, and potassium. With relatively few calories per the large amount of benefit they provide, blueberries are seen as a ‘super food’ because they meet multiple dietary requirements at once. In addition, they can be served a surprising number of ways.

4. Can Go Into A Wide Variety of Dishes
Say you need to buy blueberries at the store. What kind of blueberries are you looking for? Depending on your need and how you are cooking them, blueberries come in the most diverse forms available. For example, you can purchase frozen blueberries if you need to hold them for a while and they are not going into anything fresh. You can also buy fresh blueberries if you need them immediately and their freshness is important.

Canning is another alternative if you want to preserve blueberries and not as much damage is done when compared to freezing. You can also get dried blueberries if you want to hold onto all the nutritional content while dropping the excess weight associated with the water. This makes them perfect for hiking, cereals, and homemade protein bars. If you want to drink blueberries, then there is any number of juices out there as well, with varying levels of blueberries in them. There are also jams. Heck, if none of this is working for you, then consider blueberry beer?

The long and the short of it is that blueberries come in all forms and can make their way into an incredible array of dishes. From dishes to sweet desserts to baked goods, blueberries have an amazing number of uses.

5. Revitalizes The Skin
So far, all of our pros have concerned the versatility of blueberries as well as the benefit they provide when consumed. Blueberries can also provide healthy skin treatments. Consider combining blueberries, brown sugar, and lemon juice together. Mash the blueberries up until they form a mixture and everything is dissolved. Remove excess particulates and apply to your skin.

The blueberry helps to soften the skin with its antioxidant properties while working in conjunction with the brown sugar and lemon juice. Together they form a unique and practical skin care formula.

The Cons of Blueberries

There are far more pros for blueberries then there are cons. In fact, finding cons for blueberries requires being very picky and dedication when confronted by the thousands of voices out there speaking to the benefits of blueberries. With that in mind, blueberries may pose a health risk because they are treated with pesticides, they may cause damage if consumed in too large quantity, and it is possible to develop an aversion to eating them.

1. They May Be Treated With Pesticides
Pesticides are sometimes necessary to keep the blueberries healthy and intact long enough to be harvested. That being said, pesticides will mean having to treat your blueberries prior to eating. If you forget, then you risk accidently poisoning yourself or someone you care about. As always, practice good food safety and be practical.

2. Eating Too Many Can Cause Muscle Problems
Eating or drinking too much of anything can result in problems. Water for example if consumed to an extreme can become toxic. Blueberries are no different. With their high level of antioxidants, it is possible to cause short to mid range muscle damage by consuming large quantities of blueberries. This is caused by an imbalance of antioxidants that damage the muscle. The damage will go away in time.

3. Texture and Taste Are Not Pleasant For Some
The biggest complain that people have against blueberries is a personal one. Some people hate the texture of blueberries. There is something about the fleshy meat of the berry that people cannot stand. Getting around this, people will still enjoy blueberries prepared in ways where the flesh is not the same, like in dried blueberries or in a drink. Other people simply don’t like the sweet taste. Still, there are others that hate both the texture and the taste regardless of what form it’s in.

4. Instinctively Avoid Blue Colored Food
There is a commonly held belief that humans as well as other mammals instinctively avoid things that are the color blue. Mostly associated with poison in nature, blueberries are one of the only blue things people eat. While there are many other blue fruits and berries out there, they are poisonous to people and can potentially cause severe damage. As a result, people say that because blueberries are blue, their aversion to the fruit is instinctual and based in a primitive human drive not to poison oneself.

What Exactly Are Blueberries?

The common blueberries, also known by their scientific name as Vaccinium Cyanococcus, is a perennial flowering bush. It produces indigo colored berries, and it is related to bilberries and cranberries. Ranging from a few inches to over 10 feet in height, the blueberry that we are familiar with is native to North America and is commonly broken into two categories including low blueberry bushes and high blueberry bushes.

Often referred to as a ‘superfood’ and ‘miracle fruit,’ the blueberry has a reputation for providing a range of health benefits when consumed in appropriate amounts. From dieting to stopping cancer, the blueberry has an incredible legacy in American culinary circles. With that in mind, lets review the extensive list of pros, as well as the cons of the blueberry.

Where Does That Leave Us?

Any kind of food will always have its detractors. Blueberries are no different. While some people hate the taste, others hate the texture. Sometimes sprayed with pesticides, blueberries can also represent a health risk if too many are consumed at once. Despite this however, they maintain their role as a ‘super food,’ fulfilling many of the nutritional needs in our diet.

In addition, they can help to strengthen the body against a number of different ills, providing benefits for individuals of all shapes and sizes. In addition to this, their long shelf life, ease of growing in this climate, natural abundance, variety of preserving and preparing types, and general tastiness make them hard to pass up. In the end, whether or not you like blueberries comes entirely down to your own subjective experience.

Difference Between Light and Dark Corn Syrup

If you are fan of the kitchen world and you love to cook, you have almost certainly used an ingredient such as corn syrup in your preparations before. It is a versatile ingredient that can be used in a lot of recipes as long as you have a big imagination. The ingredient has a lot of purposes, but it isn’t the healthiest one.

Seen as a type of sugar, corn syrup might not be too good for you, especially if you eat too much of it on a regular basis. It has a lot of calories in it and since it is an invert sugar, it will not be as healthy as an apple or as a tomato – not at all. There are alternatives with lesser calories, but these won’t perform any miracles as well.

Corn syrup isn’t too healthy and we can see why if we look at the time it can be stored. According to the leading producers, corn syrup can be stored indefinitely, but is at its best quality until it reaches the date stamped on the container. This means that it is filled up with ingredients such as sugar that are going to preserve the syrup.

Corn Syrup

There are two major types of corn syrup out there: light corn syrup and dark corn syrup. What usually happens is that people associate the light color syrup with lite, which would mean that it has less calories. If this was true, it would actually be healthier than the dark corn syrup but the difference in calories between these two is so small it is barely worth mentioning.

Light Corn Syrup
Light corn syrup is made out of a combination of corn syrup, fructose, vanilla and salt. Its taste is moderately sweet and it is widely used in the kitchen but its purposes are the same as the purposes of dark corn syrup since these two can be used interchangeably in recipes.

Dark Corn Syrup
Dark corn syrup on the other hand is a combination of the corn syrup, caramel coloring and flavor, a well as molasses and salt. It has a darker color (hence the name) and it has a stronger taste when compared to light dark syrup. Even though the two types of corn syrup are interchangeable, dark corn syrup is going to add a little bit more flavor to a dish.

What Are They Best Used For?

If you really want to be specific about it, dark corn syrup is better for baked goods and for toppings that are used in sweet dishes such as biscuits and pancakes. Light corn syrup on the other hand is a little bitter to use with meat and vegetables.

Besides from the regular kitchen uses, you can also use it to preserve frozen foods since it prevents the creation of ice crystals. These ice crystals usually damage the molecules of the food which will then damage its nutritional value as well as the flavor. Moreover you can use corn syrup to enhance the fruit flavor in jams and to preserve these types of foods.

Asian cuisine uses a lot of corn syrup since it enhances the sweet and the sour profiles, which will then make dishes a lot, lot better. It does increase the overall calories of the dish, but it just makes it amazing as well.

It is even possible to exchange honey or molasses with corn syrup in some recipes, depending on the overall dish. It isn’t really the best thing to do if you are not an expert in the kitchen since you can ruin the whole dish if there are other ingredients involve that don’t really combine with the flavor and texture of the corn syrup.

What Are the Other Alternatives?

For people that want to get an alternative to the high amounts of calories that are present in corn syrup, there is also the lite corn syrup (not to be confused with light) that has around 33% less calories than both light and dark corn syrup. It also has no high amount of fructose in it and as such it isn’t too high on sugars as well. It doesn’t fir the same purposes as the other two, however, since in candy and cereal bars it won’t work as well as light or dark corn syrup.

High fructose corn syrup has been associated with the increase of obesity a few years back. When obesity was rising to incredibly high levels, the consumption of corn syrup had nearly tripled. After analyzing the facts and seeing that corn syrup wasn’t exactly the healthiest product in the world, some researches felt that there was a link between the consumption of corn syrup and the increase in obesity worldwide.


At the end of the day, the difference between these two comes down to the ingredients that they are made of and that just gives them a small difference in the taste. They are interchangeable when it comes to using it in recipes and they are both stored for long periods of time without any consequence.

If you are a professional in the kitchen, of if you like to make amazing dishes with incredible presentations, than the difference in the color and the texture are going to be very important factors. If you want to make a heavy glaze that contrasts with the color of the rest of the dish, you are going to want to choose either light or dark corn syrup, depending on the dish you are contrasting it with.

8 Pros and Cons of Biotechnology of Tomatoes

With summer around the corner there is an abundance of fresh fruits and vegetables. From apples, oranges and strawberries to cucumbers, carrots, and tomatoes, an incredible range of fruits and veggies can be grown in the continental United States. Always looking to improve crop yields and provide a product capable of selling to farmers, large companies have been working on modifying plants in such a way as to become more resilient, tasty, and better producers of what we eat.

Enter the world of biotechnology, food, and genetically engineered plants. Far from science fiction, our fruits and veggies have been experimented on for the past few decades as scientists and researchers at the companies attempt to create better crops. At the center of the debate are tomatoes.

Tomatoes grow incredibly well in the United States. From local gardens to large-scale production, tomatoes make their way into every part of our diet. Those produced for sale in grocery stores may one day become genetically modified. Lets take a moment to look at the biotechnology of tomatoes and review the pros and cons associated with their use. In addition, we will spend a quick moment figuring out exactly what they mean by biotechnology of tomatoes.

The Pros of Biotechnology of Tomatoes

Including biotechnology into tomatoes provide a range of potential benefits for farmers and consumers alike. From being more nutritious to costing less and standing up to nature better, genetically engineered tomatoes provide a range of exciting possibilities.

1. Fewer Pesticides and Herbicides are Used In Growing
When using biotechnology in tomatoes, the amount of pesticides and herbicides that are used can be reduced. This means that the tomatoes you buy in the store will have far less toxic material that needs to be washed off, making them a healthier option. In addition, with built in pest and herbicide control, the tomatoes will cost less money because less sprays are required to keep the tomatoes safe. This means that the farmer saves more money and generates a greater profit as a result.

2. Less Money Spent Producing And Purchasing
The savings do not just stop with the farmer. As more and more tomatoes can be produced at once, the overall price of tomatoes for the consumer will drop as well. Farmers will be able to dedicate less of their land to farming and more of their land to growing other things as well. Rotating crops will be easier, and shoppers will save every step of the way.

3. Less Tilling Required
Tilling is often seen as one of the ways that the soil loses some of its nutrients. The soil is normally tilled because of weeds that would otherwise grow and choke the tomato plants. By reducing the need to till because the tomato plants are hardier, there will be a better overall quality of soil in which to grow plants.

4. More Nutritious Tomatoes
As suggested earlier, genetically modifying tomatoes means that there is a chance they can be made more nutritious. Imagine if most of your vitamins and minerals came from a single source. It would be far easier to eat healthy and require far less attention to dietary requirements. With the biotechnology of tomatoes comes the potential for the tomato to play this role as a true ‘super food.’

The Cons of Biotechnology of Tomatoes

Those against the biotechnology of tomatoes speak to fears that may result from wide-scale implementation and growth of these plants. From doubts regarding the environmental benefits to the side effects caused my modifying tomato plants, many people see the future of tomatoes not as a miracle but as a serious worry.

1. Environmental Benefits of Less Tilling Questioned
It is assumed that with less pesticides and herbicides making their way into the soil, that biotechnology of tomatoes will result in better soil quality. In addition, it is believed that there will be benefits from not tilling as much as necessary with these new and improved tomatoes. From what data has been gathered however, both of these assertions are currently being tested and may not actually be true. Further testing will be required before a definitive understanding can be reached.

2. Unsure Exactly What We Are Consuming
What are in these genetically modified tomatoes? Is it truly healthy? Every time we make a change to a plant, there can be unforeseen consequences that do not play out until people have been eating them for a while. The risk of this may be small. At the same time, there is still enough of a risk for people to swear off of the biotechnology of tomatoes even before they become a thing.

3. Plants Now Produce Their Own Insecticide That We Eat
The benefit of the biotechnology of tomatoes is that they produce their own toxins capable of fighting off pests. As a result, fewer pesticides have to be sprayed on the fruit. The challenge to this however is that genetically modified tomatoes have replaced one kind of pesticide with another. Now the plant is the one killing off its competitors and people will still have to go out of their way to ensure that the tomatoes they buy are well cleaned.

4. Weeds Are Adapting And Becoming Harder To Remove
As we play with the biotechnology of tomatoes, we inadvertently give many of the tomatoes’ competitors a leg up. It is not impossible for weeds to adapt to these new defenses and work around them, creating a weed that cannot be killed with pesticides. Having already been seen occurring, a modified tomato may only provide a temporary boost in production before weeds and insects adapt.

What Exactly Do We Mean By Biotechnology of Tomatoes?

The biotechnology of tomatoes refers to genetically modifying the tomato with an intended virus. Genetic modification is done by inserting genes from either a virus or a bacteria into a tomato plant to give the tomato plant a beneficial characteristic it previously didn’t have. For example a resistance to toxic pesticides can allow the plant to thrive while all of the little bugs on it would die.

Also known as a transgenic tomato or genetically modified tomato, biotechnology of tomatoes have their genes changed through genetic engineering. The first use of the technology was to increase the shelf life of tomatoes. While no genetically engineered tomatoes are available directly to the public, many kinds are in production including those that can better stand up to environmental stresses. It is hoping that tomatoes will eventually be able to be enriched with substances that provide nutritional benefits, making the standard tomato that much more versatile.

Where Does That Leave Us?

The biotechnology of tomatoes offers incredible potential. The idea of tomatoes become a super food responsible for the majority of our nutritional and vitamin needs is incredible. In addition, being able to make tomato plants produce more can help to reduce the costs of tomatoes across the United States while allowing farmers to still profit from their hauls. However, because so much of the biotechnology of tomatoes is untested and still theoretical, many people worry that these modified tomatoes will not be a solution but rather an additional problem.

Difference Between Omega 3 and DHA

Whether you believe it or not, our brain is a muscle that needs to be taken care of, similarly to all of the other muscles that we have on our bodies. As such, you need to exercise it regularly (we do it on a regular basis) and you need to give it the nutrients and the vitamins it needs to thrive.

One of the things that our brain needs to survive is Omega-3 fatty acids. These are incredibly important to the brain and, unfortunately, our body cannot produce some of the components of these fatty acids and, as such, we need to eat foods rich in them in order for us to be able to get them in our system.

There is a wide variety of benefits associated with eating omega-3 fatty acids, and these are almost all prevalent in the brain. Omega-3 has a component called DHA and this one of the most prevalent acids you have in your brain. This is why you need a large supply of omega-3 in order to keep your brain healthy.

Omega-3 has three major components: DHA, EPA, and ALA. Out of these, it is incredibly hard to actually pick the most important one, but we are going to specifically look at DHA, since this is the one we choose to focus on in this article.

DHA helps your brain and your eyes develop and keep up their functions throughout life, but it doesn’t stop there. DHA also supports the health of your heart and these benefits are so good that DHA is also found naturally in breast milk. It is essential for human survival.

EPA helps overall health, it isn’t stored by the body in significant amounts, unlike DHA, but it is still important for the brain to develop. While we can find DHA in every cell we have in the brain, EPA isn’t found in every single cell, but it is also very important.

On the other hand, ALA is a component found in omega-3 that essentially works as a source of energy that allows the other two components, EPA and DHA to do what they need to do. It is also important, but not for us, for the acids themselves.

Essentially, while you are aiming for optimal brain health that will allow you to live a healthy life throughout the years, especially when you get older and need the nutrients and vitamins to keep disease and degeneration away, eating omega-3 is an amazing solution to keep your up and running for a long, long time. Due to its main component, DHA, omega-3 is going to help you keep optimal brain health, which will, in return, give you a better quality of life.

Difference Between Beer and Ale and Lager

Understanding the difference there is between these three components isn’t hard at all. To start things off, we need to understand that beer is both an ale and a lager. All beer needs to be either ale or a lager, and the only difference that exists is between ale beer and lager beer. There are other branches in the beer family, but these are the most important ones.

Understanding the Differences

Ale is an older type of beer, and it is what is mostly distinguished as the traditional beer, since it is made out of the traditional brews of the world. Lagers are a modern creation, they are about 200 years old, but ale on the hand is thousands of years old and mankind has been consuming it for a long time.

The big difference between ale and lager boils down to the yeast. The yeast is what makes the beer and there are two types of yeast: ale and lager yeast. These are going to be used to ferment the beer and the type of yeast used is going to dictate the process, including the temperature at which the beer is going to be fermented.

Ales are usually fermented at a higher temperature when compared to the temperature at which lagers are fermented (usually a little over twice the temperature). This means that the cooler temperature used for lager is going to make it last a little bit longer, since the lower temperatures actually lower the activity that the yeast has. This process makes lager a little bit cleaner when it comes to the taste.

Whenever we try to differentiate the taste between ale and lager, things get incredibly complicated. A lot of people believe that they have the ability to taste the difference between them and that they can tell one and other apart, but it is incredibly complex and there is so much variety out there, that is almost impossible to jump to conclusions between ale and lager.

Usually, ales are a little bit fruity and aromatic and have a robust taste. They are pronounced in the flavor and are a little bit bitter sometimes. They are usually enjoyed warmer, but are also pretty good when they are fresh.

Lagers, on the other hand have a much lighter taste, but they are also smooth and mellow, They are subtle in their taste but are usually carbonated or crisp. The fresher the better when it comes to lagers and as long as they aren’t frozen, they are going to be pretty good to anyone who drinks them.

Clearly, it is a generalization to say that one is like this and the other like that, but they do share some common characteristics despite their differences.