How to take away the smell of garlic from your hands after cooking?

How to take away the smell of garlic from your hands after cooking?

It is one of the ingredients most used in the kitchen, but generates some problems handling

Like the "onion", the garlic is an essential ingredient when making dressings and handling in the kitchen which also generates some drawbacks. However, there are some tricks that will save us more than a nuisance and prevent, for example, that we stay with that smell on your hands.

Huffington Post points out that when you buy you have to choose the heads of garlic that feel firm and have a uniform color. Must be stored in an open container at room temperature and separated from other foods.

How to peel? You must use a spoon to hit his head and separate the teeth. "Then put the teeth in a covered container and shake vigorously. When open, the shell will be detached, "says the publication.

The garlic should be cooked over low heat to avoid burning. We'll know when you are ready to reach a golden color. Finally, to take away the smell of the hands should be washed with cold water and do not rub each other. It is recommended to pass a spoon through the hands to make this tool that acquires the odor.

Employee of Taco Bell urine food and publishes the photo on Twitter

Employee of Taco Bell urine food and publishes the photo on Twitter

After the highly publicized case of the rat tail at McDonalds, a new fast-food scandal has invaded social networking. An employee of the company Taco Bell, Cameron Jankowski, had no better idea to pee in a dish served to a customer and take a photo, then post it on Twitter.

"Guess where I am working," wrote the employee's account with the photo. The image flew instantly on the social network, labeled # pissolympic (Olympics of urine). The fast food chain was quick to place the responsibility for and initiate the appropriate enforcement action.

"There is no law that says where you can not pee," wrote the young through Twitter, who is currently unemployed.

 

Prevents Prostate Cancer Eating Broccoli and Cauliflower

Prevents Prostate Cancer Eating Broccoli and Cauliflower

Every time they discover natural things help us to prevent or control certain diseases, this article will see where research indicates that eating broccoli, cauliflower and spinach helps to prevent and combat prostate cancer.

A study by the National Cancer Institute of the United States with the participation of 1,300 men who were diagnosed with the disease, noted that large amounts of cruciferous vegetables consumed in the week to help reduce cancer risks by 25% to 45 percent.

During the period of the research, men who increased their weekly consumption of broccoli and cauliflower could reduce the risk of metastasis. Spinach intake data also showed a positive increase profits.
As we know it is very advisable to eat a diet rich in fruits and vegetables, remember that being a good diet can prevent many diseases.

The Curry Helps Prevent Type 2 Diabetes

The Curry Helps Prevent Type 2 Diabetes

Each day that passes they discover natural alternatives to help prevent diabetes, a disease that starts quietly and can be fatal.

According to a study by Srinakharinwirot University in Nakomnayok Thai, curry helps prevent type 2 diabetes in patients with prediabetes, ie those with high levels of blood glucose.

Previous research had already warned that curcumin, one of the usual elements in curry could fight inflammation and oxidative damage called the body's cells. It is believed that these two processes are involved in a number of diseases, including type 2 diabetes. These hypotheses were confirmed by the study published in the journal "Diabetes Care".

The sample consisted of 240 adults with prediabetes. They were then randomly divided into two groups: one was given a placebo, the other turmeric extract. They treatment for 9 months. Finally, the first group there were 19 people who went on to develop diabetes, patients who received the object of study, none.

As reported by ABC nocticias portal, Professor Constance Brown-Riggs, of the Academy of Nutrition and Dietetics U.S. states that, although promising, the research still leaves "a lot of unanswered questions."