Sentences with phrase «grain form in»

Ryan Frank found inspiration for this project in the distinctive wood grain form in the NT building's concrete structure.

New work from a team of Carnegie cosmochemists published by Science Advances reports analyses of carbon - rich dust grains extracted from meteorites that show that these grains formed in the outflows from one or more type II supernovae more than two years after the progenitor stars exploded.

«Some of these grains formed in suns predating ours, so we are looking beyond our own Solar System when we study them.

Not exact matches

Feeding people meat requires three to four times as much grain in the form of livestock feed as does feeding people grain directly.

Choosing both whole and refined grain foods in nutrient - dense forms, such as choosing plain popcorn instead of buttered, bread instead of croissants, and English muffins instead of biscuits also can help in meeting recommendations for a healthy eating pattern.

If humans were not designed by a higher authority, how can each individual's DNA be uniquely different among the human species, especially different than the other animals; how can the life sustaining elements be constantly available and exist in exact formulations: O, H, C etc. water is always 2 atoms of Hydrogen and one atom of Oxygen; sugar, fats, grains, and any bio-chemical products can be broken down to their simplest forms of elements, but can be re-constructed with specific (not by chance) formula.

Thus we have a harmonized collectivity of consciousnesses which together make up a sort of super-consciousness; the earth not merely covered by myriads of grains of thought but enclosed in one single enveloping consciousness so that it forms, functionally, a single vast grain of thought on a sidereal scale of immensity, the plurality of individual acts of reflective consciousness coming together and reinforcing one another in a single unanimous act.

The Oldest Rock In The World Tells Us A Story... larger rock, and when scientists checked, it turns out this little grain formed around 4.4 billion years ago.

But the shock is even greater when we learn that these myriads of suns scattered in the void are no more than the grains forming a super-grain of infinitely greater magnitude, and that this in its turn is no more than one unit amid a myriad of similar units!

The bible said we were like a grain of wheat or corn and must die «to that form» (implied) as the plant to arise only represents that seed in its natural purpose, and does not resemble it at all.

(In North America, 150 pounds of grain are eaten directly in bread, pastries, and cereals; the rest is consumed indirectly in the form of meat, milk, and eggIn North America, 150 pounds of grain are eaten directly in bread, pastries, and cereals; the rest is consumed indirectly in the form of meat, milk, and eggin bread, pastries, and cereals; the rest is consumed indirectly in the form of meat, milk, and eggin the form of meat, milk, and eggs.

To this is added the placing of five grains of incense in the form of a cross to symbolise the «holy and glorious wounds» which Jesus allowed doubting Thomas to touch.

It seemed to me as if, in all he did that evening at the table, he too was finding meaning and enlightenment, as if, in breaking bread and pouring wine, our Lord himself was being led — as we were through him — into a new and richer comprehension, into a full and final revelation that this, of course, was why it must be so — that only as a grain of wheat falls to the ground and dies can it arise again and bring forth ripe new grain to form the loaf that feeds a hungry world.

Oats is a grain in its plain form whereas granola is made using different ingredients like in these bars!

Hi Lauren, the bee pollen I use is in the form of little grains.

Research shows a diet that contains unrefined «whole» carbs in their natural form such as bananas, carrots, «whole» potatoes, whole grains and beans does not negatively impact blood sugar or insulin levels — just the opposite!

And, just like other grains, spelt can be used in its whole or refined form.

Wheat is a highly altered grain with a lot more gluten than is natural, so switching to something like spelt (always go whole grain), which is in a more natural form, with a lower gluten content can help a lot of people.

Carbohydrates from rice (or any grain), fiber from millet, protein form lentils and vitamins & minerals from veggies make this recipe a complete meal in itself.

I'll pick out a grain, usually quinoa, and I'll make a huge bowl of it to store in the fridge; this forms the basis of my meals for the week ahead.

Avoiding this loss of nutrients is one of the reasons we recommend consumption of grains in their whole form — and not only grains but grain flours as well.

I am a big fan of grains in most forms, and it's always nice to be able to add a new texture or flavor to a dish.

-LSB-...] * They are hard to digest * They often have nutritional deficiencies due to the refining process * The more grains we consume the more likely it is that other more nutrient dense foods are displaced * They are low in healthy fats * Antinutrients designed to preserve and protect the grains in plant form stop us from absorbing nutrients and can cause allergic reactions and sensitivities.

In order to receive these health benefits you have to make sure the products you are consuming contain the grain kernel in its original form (with the germ, bran and endosperm intactIn order to receive these health benefits you have to make sure the products you are consuming contain the grain kernel in its original form (with the germ, bran and endosperm intactin its original form (with the germ, bran and endosperm intact).

Note: Those grains listed above without the term «whole», refer to grains that are very rarely made in processed form.

NOTE: Definitions of these terms vary, but in this context paleo means grain, dairy, and refined sugar free; primal means that the recipe is grain and refined sugar free but includes dairy in some form.

Sprouted grains are a regular at our house in the form of Ezekiel bread, but I had yet to make them myself.

In spite of its tiny form, grains of yeast pack a powerful punch, with as little as 7 grams of yeast able to create a light, airy loaf of bread.

But to eat whole grains, we have to cook them at 100 degree for 1 - 2 hours in some cases and as I have understood, freshly grinding whole grains and cooking them is not considered a whole food anymore as they increase blood sugar in this form.

It is also important to consider that when the allergen is present in a particulate form, a lower level of co-mingling may still present a significant risk, especially when one or two particles (grains, beans, seeds etc.) may comprise an eliciting dose (Reference Dose).

A lot of recipes included some form of sugar, butter, or processed sauces and spice mixes, and in some cases even quinoa or rice noodles (which, even though gluten - free, are definitely NOT grain - free, nor paleo).

On Passover the only form of the grains that can be eaten is in the form of matzah, which is made through a careful process to prevent leavening.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

The grain is available in a whole form and a cracked form (similar to bulghur).

It's an ancient grain (a form of wheat that's harvested when young and green) so it's actually been around for years, and is especially popular in the Middle East.

Phytic acid: Phytic acid is the main storage form of phosphorus in grains.

Even for people who are not gluten free, this little grain has a pleasant nutty taste delicious in all its» forms!

Have you tried freekeh in grain form?

This chart is showing the nutritional content of the grain in it's whole form.

Millet is generally available in its hulled and whole - grain form.

(Paleo) Choc Chip Cookie Sticks — Cookies in stick form, gluten and grain - free.

Exotic doesn't mean hard to find — you'll find rice blends in the supermarket, as well as natural foods stores.The Royal Blend ® with Quinoa used here contains not only light brown rice but red quinoa and freekeh (a form of whole - grain wheat).

Of course it's sold in it's dried form as a grain and (like quinoa) is also gluten free, high in protein and fiber.

But, as pulse ingredients ramp up to match grains in status, new aspects of grains — specifically their content of omega fatty acids in the form of ALA (alphalinolenic acid) found in certain heritage / ancient and unusual grains — are stoking continued interest by processors.

I figured by the time baby is old enough to have grains, she should be able to actually eat cooked quinoa and wouldn't necessarily need it in a powdered form unless I was trying to thicken up something or mix it into a breakfast concoction.

Carbohydrates are the best fuel for working muscles and they come in many forms: potatoes, whole grain products, cereal, legumes, starchy vegetables and fruits.

Fungus overgrowth comes from a moldy home (even from a little leak in house); antibiotic use without replenishing the gut with probiotics; grains (can be contaminated with it) & sugars of any form.

Nacional is a major breakfast cereal manufacturer in Portugal and forms part of the grain... Read More...

This form of rye is popular in cereals and in grain mixes for baking bread.

Like your favorite grain bowl in soup form, this warming, brothy dish is topped off with a bright and slightly sweet parsley - dill sauce.