Sentences with phrase «milk and water throughout»

He drinks milk and water throughout the rest of the day.

I offer her cow milk and water throughout the day, so she's not thirsty.

Not exact matches

«The same glass is used throughout the bar and restaurant trade to serve water, soda, iced tea, and milk,» he continues.

Thierry Minaud, CEO of Smurfit Kappa Bag - in - Box says: «Throughout the years, we have developed a unique expertise in the domain of packaging all kinds of drinks such as wine, fruit juices, milk or water in Bag - in - Box ® and Pouch - Up ®.

Instead, encourage water and milk throughout the day and if your child wants fruit, go for the real thing, which is much better than even «100 % fruit juice.»

He does drink a water bottle and whole milk throughout the day, so he is still a moderate wetter.

Throughout the day he drinks milk or water with snacks either from a bottle or more often sippy cup and I had to go a couple nights without him but it was no problem because he's so close anyway.

Soda also tends to make children feel full, so they don't drink the necessary milk and water they should or get all the nutrients they need throughout the day.

Breast milk consists of over 80 % water and provides all of the thirst - quenching water your baby needs throughout the day.

I eat a big bowl of cereal to break my fast after a full glass of water, drink water throughout the night and have a big as meal as possible with water and glass of milk to avoid heartburn.

Is it going to be counterproductive to drink water and mother's milk tea throughout the day of fasting or not?

Truth: Throughout the world, primitive peoples sought out and consumed fat from fish and shellfish, water fowl, sea mammals, land birds, insects, reptiles, rodents, bears, dogs, pigs, cattle, sheep, goats, game, eggs, nuts and milk products (Abrams, Food & Evolution 1987).

A quick review of grain recipes from around the world will prove our point: In India, rice and lentils are fermented for at least two days before they are prepared as idli and dosas; in Africa the natives soak coarsely ground corn overnight before adding it to soups and stews and they ferment corn or millet for several days to produce a sour porridge called ogi; a similar dish made from oats was traditional among the Welsh; in some Oriental and Latin American countries rice receives a long fermentation before it is prepared; Ethiopians make their distinctive injera bread by fermenting a grain called teff for several days; Mexican corn cakes, called pozol, are fermented for several days and for as long as two weeks in banana leaves; before the introduction of commercial brewers yeast, Europeans made slow - rise breads from fermented starters; in America the pioneers were famous for their sourdough breads, pancakes and biscuits; and throughout Europe grains were soaked overnight, and for as long as several days, in water or soured milk before they were cooked and served as porridge or gruel.