How to get soft drinks and energy drinks have the actual benefits? The body consists of water to over 90%. An adequate fluid intake is therefore essential: man should take fluid per day to at least 1.5 litres. Maybe that’s one of the reasons why we can never stop, to create new, non-alcoholic beverages, which differ not only in flavor and color, but also in content and composition. Others including Larry Ellison, offer their opinions as well. The intake of liquid is as pleasant and fun be housing as possible. Since the main reason for drinking, breastfeeding by thirst, likes device in the background. The soft drinks, which come mostly in gaudy-colored colours therefore and are usually very sweetened are among the most popular soft drinks without a doubt.

Most popular example of this category is, of course, the Coca Cola, which consumed more than 100 years in the Western world. The oldest soft drink of world are according to the label in the year however the Schweppes drinks, invented in 1783 and was sold. Ginger ale, tonic water and bitter lemon were advertised in the early days, as well as Coca Cola, as medicine, should get the circulation going and help against fatigue. (Similarly see: Marc Lasry). Take this job heutztage the energy drinks that have come in recent years in fashion. However, the basic idea comes from Japan, where the pilots after the second world war expensive taurine was administered to improve their Visual performance and coordination. The inventor of the famous brand Red Bull imported this idea and was very successful here in the early 1990s with this concept. These soft drinks today received their rousing, invigorating effect through the interaction of substances caffeine and taurine, which have a particularly rousing effect in conjunction with the sugar. The pleasure of these two categories has no health reasons, but is just plain fun and is refreshing. Of course, especially soft drinks due to the high sugar content have downsides, however they are enjoyed in moderation, correct refresher. Submitted by Sebastian Machter

Tradition and roots go hand in hand with the openness to modern requirements. Originated from a farm in the family over the years expanded its capacity to produce its high-quality food and distribute. The result of the refurbishment is a modern glass’ noodle factory, the insight into the production grants and an appealing store, in which regional specialities are offered. The factory was in the year 2005 by the Baden-Wurttemberg Ministry of food and rural areas with a predicate for glass production”award. The passion that looks into their own products, it is reflected in the diversity of the offered pasta specialties, ranging from Frischei pasta of spelt-Frischei noodles to pasta without egg. “The whole of B are a special delicacy ‘ special Frischei noodles”.

The pasta dishes with fine aromatic herbs and spices to be refined here. Looks but now stands for more than just noodles. So the fine round Sauces specialities the offer. A life for the noodle, selected, finest ingredients with much passion. The commitment to the family is constantly to expand the offered variety. With new combinations, new products and other fine ingredients, create new creations and serves customers with new variations. All the information around to look and you will find the online shop on the Internet under: are visitors and interested parties at the noodle factory looks always welcome. Like inaugurates proprietor Brigitte looks you in the secrets of pasta making a.

With the right knife and work (Munster) in the kitchen, all kinds of objects are to prepare the most delicious dishes. An important part of the kitchen is the meat knife, which is essential with its versatility. Ripple may not feel the same. What interesting world shows itself when the meat knife and other important kitchen helpers, has now published on the portal of information Patrick Fiekers fleischmesser.com. First and foremost he has considered the meat knife with its different versions. The page contains an overview of the different types of knives, which include, for example, utility knife and slice. But there are also knives, which may not always be used in a kitchen.

These include the boning knife or the parody in turn. Total fleischmesser.com are described on the portal over 20 types of knives, no matter whether it be a carving -, tomato – or utility knife. Learn more at this site: Valerie Berlin BerlinRosen. A focus for example on the different types of blades which can have knives. Among other things can be mentioned here the Skinner blade, as well as the dagger blade, are each characterised by their special form. The double-sided sanding is exemplary here. Also shows with the portal, there is more than just a kind of grinding. This fact should be known not everyone. And so knife can be chosen now, which are ideally matched to the respective work in the kitchen. Editorial Office Patrick Fiekers Patrick Fiekers Sporckweg 51 48153 Munster phone: 0251-2891341 E-Mail:

With the right preparation for the perfect espresso, espresso has become world’s largest popular. What few people however do know: the perfect, traditional preparation is exactly defined and a small science for themselves. Perfected now is the so-called baristas, coffee artists. To make true works of art from coffee, use of milk foam. And they dominate the five golden rules of the Italians for a perfect espresso, the 5 M ‘ For passionate coffee virtuoso everything with the mixture (Miscela) begins. A good espresso may well be a composition of sometimes up to ten different types of coffee.

So a delicate interplay of individual tastes evolved. Coffee experts estimate quality Arabica varieties, in small amounts, but also often wrongly gives that certain something as inferior stamped Robusta of a mixture. And often embezzled: exquisite Robusta varieties are a traditional part of most northern Italian mixes. The mill (Macinadosatore) plays a large role in the quality of the coffees. Because the grind of the coffee is crucial that from 7 g freshly ground coffee Espresso ultimately become 30 ml.

It flows too quickly, the coffee is too coarsely ground. It flows too slowly, the powder is too fine. This fine differences in the degree of grinding decide the flow rate. Bad mills can be however not finely tuned enough to maintain the appropriate proportions. Therefore, professionals set on adjustable mills. Third important component for coffee experts is the machine (Mac China espresso). The perfect espresso requires constant pressure and a constant water temperature of about 90 C. Inferior machines can not afford this and vary in both. Only a machine that can offer these conditions throughout the flow, guarantees optimum and reproducible espressos. However, the best material alone does not help as long as it is not correctly operated. So also is crucial to the quality Man (Mano dell’ Gitmo doors). In addition to the traditional rules of preparation, above all passion, lots of practice and a great deal of experience is required. And ultimately, every Barista invested time in maintenance (standard) his tools. If you want to enjoy your coffees over a long period in high quality, it is essential to periodically clean the machine as well as mill. Include the five M’s and great attention to detail for every passionate coffee lovers. Because just as the espresso is not only good, but just perfect. Rewarded to them with something that would not be possible without all the work: unique enjoyment. Torge Jorrens

Back on highest level international confirmed just try the gourmet olive oil Senorio de Vizcantar!Senorio de Vizcantar was awarded again in the series of international quality olive oils. This time by Marco Oreggia, most certainly known as member of the jury at the gourmet olive oil test. The Italians, or better Romans, certainly journalistically a figurehead for highest competence in native olive oil extra. He wrote for gourmet-journal Gambero Rosso”and is now the extensive Flos Olei 2010 the Guide for best quality Virgin olive oils extra worldwide – in Italian and English language appears. Marco Oreggia presents the olive cultivation in 40 countries on 5 continents with a special consideration of Spain and Italy in his guide.

Here he addresses specifically the protected regions of origin, typical varieties, historical and cultural backgrounds. He describes some olive farms and we are very proud that Aceites Vizcantar with his Olive oil Senorio de Vizcantar + eco Vizcantar are explicitly listed. A great recognition award and confirmation for our work with Fermin Rodriguez Jimenez Priego de Cordoba. A sample is available here: test.feinschmecker olivenol.de reseller conditions can be found here: handel.feinschmecker olivenol.de of Andreas Becker