Are You an Animal Empath?

You might be an animal empath if:

1) You swear you and your pets know what the other thinks or feels.

2) You WISH you could know what your pets are thinking.

3) You often encounter unusual animals – especially after seeing them in a magazine or on TV.

4) People notice that you and your animal friend have begun to look and / or act alike.

5) Sometimes you feel trapped, even though you have plenty of room to move around.

6) You catch yourself talking to bugs.

7) You look into an animal's eyes and think you see a soul.

8) You like animals better than people.

9) You strongly relate to certain types of animals, ie butterflies, rabbits, dogs, cheetahs, etc.

10) Pets find YOU, even though you never want another one. (This includes having other family members' furry friends "adopt" you despite your gruff manner and lack of attention.)

11) You suffer from insomnia and happen to eat chicken.

12) You feel sad, angry or anxious after eating animal products (meat, fish, eggs, dairy, bee products).

Although plenty of books and studies explore connections between mood and food, I've noticed a recurring pattern in Medical Intuitive clients: wonderful folks on spiritual paths suffering from "inexplicable" anxiety and depression. They've gone to therapists, sometimes tried prescription medications, read self-help books, eliminated gluten, and tried to implement The Law of Attraction, but to no avail. Many follow vegetarian diets, or "at worst eat fish," but the feelings remain. No matter how positive or calm they try to act, underneath they feel a nagging sense of shame, sadness and fear. The more in-tune the person, the worse the feelings. At first, this fact seemed counter-intuitive until I further explored my intuitive "hits." These highly sensitive, compassionate clients and students had become animal empaths. Switching their diets in specific ways greatly improved their symptoms.

Because I have followed a vegan diet since 2003, I initially resisted my findings. I did not want to force my own beliefs onto anyone else and thus tended to keep ideas of animals and food quite separate in sessions. But the answer began to present itself so loudly and strongly that I decided to share it with a few clients, and their lives dramatically changed. Because so many people develop digestive issues after taking Reiki, yoga or other healing courses, I began to incorporate dietary discussion in my spiritual classes. Joy and lightness replaced underlying stress for many of those students as well. Over the years, I've found these patterns so consistent and so intense among spiritual seekers that I decided to share some information here.

Highly sensitive people perceive the energy of foods. The cleaner your diet and lifestyle, the more you'll perceive that energy. Thus, ethical vegetarians on a spiritual path will often suffer worse than people less conscious of their food. When a vegetarian presents with inexplicable anxiety and / or depression, I usually need to ask if they know about conditions in dairy farms or egg factories – even organic ones. Regardless of convenience, do they realize the fear and anxiety embedded in their cheese omelets and faux pepperoni pizza? Do they realize that even trace amounts of those feelings can build up over time? For those who eat fish I ask, "Have you ever looked into a fish's eyes or seen a fish wriggling on a hook? Does that sensation seem familiar to you?" Most of these people admit feeling outraged at animal abuse and long to go vegan but don't feel they have adequate resources. They believe they've found a "happy medium" with a vegetarian diet or free-range meat. Unfortunately, "happiness" continues to elude them.

For some people, nothing short of a strict raw vegan diet will do. Others can get by with a few tweaks to their current diet.

How can you tell where you sit on this continuum? Experiment!

1) Eliminate animal products for two days and then reintroduce them. Pay attention to your immediate reaction as well as to how you feel the following two days. If unsure, ask others to observe your mood and behavior without telling them why you want to know. If neither you, nor anyone else notices a difference in your energy, mood, level of gratitude or happiness or how animals respond to you, then you can stop here or keep experimenting – your choice.

2) If differences become obvious (lighter, clearer, happier, less anxious, etc.), then you can start by blessing and thanking your food. When Native Americans or other indigenous tribes kill for food, they honor the animal's spirit. If you want to continue eating meat, dairy and eggs, then gently acknowledging the sacrifice can help you do so in peace. Tuning in to animals goes both ways. If you can feel the effects of the animal in the product, then you can also tune in to the animal's spirit to offer a quick thank you.

3) Look at your current symptoms and notice which animal foods might contribute to that energy.

For example, commercial chickens are very high strung animals. I often find that people who suffer from insomnia and anxiety eat fair amounts of chicken. Yes, other factors come into play, but I've noticed this pattern often enough to mention here. After reducing chicken consumption, many people find themselves less anxious. If you work in a cubicle and feel crammed into corporate expectations, avoiding chicken becomes even more liberating.

Another example: if you feel keyed up or ashamed sexually without any real satisfaction, consider avoiding turkey. Without going into graphic details, I'll just share that factory farmed turkey reproduction involves some odd sexual exchange!

If you have difficulty accepting blessings, you might want to stay away from dairy. Some people pick up on mama cow's sadness that her milk goes somewhere besides her calf. They then punish themselves for "stealing" by denying legitimate blessings and abundance coming their way.

If you privately condemn yourself as though you were a murderer or someone who committed a terrible, unpunished crime, stop eating all pork products (including bacon), and see what happens. Pigs have the intelligence of three year old children. People whose psyches register that awareness can suffer very low self esteem after eating ham, sausage, bacon, ribs or pork chops.

4) Eat more raw fruits, veggies, nuts and seeds. You will automatically consume fewer animal products and all those enzymes will give you the energy and clarity to deal with other emotional influences. You can enjoy fruit and green smoothies, fresh salads and raw cacao, regardless of what else you eat. Simply ADD these items so you feel abundant rather than deprived.

Do all mental or emotional struggles stem from food? Certainly not! I've noticed a wide range of unexpected causes, but for animal empaths, even small shifts can make a huge impact.

Celery, cereals or peanuts? Piglets like variation

Dietary diversity seems a promising feeding strategy in getting piglets to eat during lactation.

That was the main conclusion of a study conducted by researchers at Wageningen University & Research, the Netherlands, which was published in the peer-reviewed journal Animal Behavior & Science.

The study is part of a longer research process in which they aim to find ways to get more piglets eating before weaning. The team wrote: “Timely intake of solid feed is essential to ease the nutritional change from sow’s milk to solid feed at weaning and thereby to reduce weaning-related problems. A significant percentage of piglets, however, do not or hardly consume solid feed before weaning.”

A piglet consuming feed in the farrowing pen. This piglet was not part of the research described in the article. Photo: Bert Jansen

A piglet consuming feed in the farrowing pen. This piglet was not part of the research described in the article. Photo: Bert Jansen

Effects of dietary variety in the feed

The research team therefore decided to study effects of dietary variety and presented the feed in substrate during lactation on the feeding behaviour and performance of piglets up to 2 weeks post-weaning.

The scientists provided the feed ad lib from day 4 in 2 feeders, with 4 bowls each. In a 2×2 arrangement, 40 litters received either creep feed:

  • as a monotonous diet; or
  • 4 feed items simultaneously, i.e. creep feed, celery, cereal honey loops and peanuts, as a diverse diet.

In addition, the feed was either provided:

  • without substrate; or
  • with substrate, i.e. sand, in 1 of the 2 feeders up to weaning.

Stimulus for feed exploration and eating

The scientists observed that dietary diversity greatly stimulated feed exploration and eating (≥2.5 times), feed intake and the percentage of (good) eaters from early in lactation, and enhanced piglet growth towards weaning (by 29 g/day), although the piglets having a monotonous diet spent more time eating creep feed from day 18.

In their article, the team described that within the group of piglets receiving a monotonous diet, the litters supplied with a substrate litters consisted of more good eaters than those that had not.

At weaning (day 28), 4 piglets from the same treatment were grouped, in altogether 40 pens).

The group receiving diverse diet and then no substrate had the highest post-weaning feed intake and gain between day 5-15 and the lowest proportion of pigs with higher tail damage scores.

Effects regarding piglet behaviour remained inconclusive

However, effects regarding behaviour remained inconclusive, as piglets with a diverse diet had a lower and higher number of body lesions at 4 hours and day 15 post-weaning respectively, spent less time exploring the feed(er) and drinker and environment, and more time nosing pen mates than piglets provided a monotonous diet.

The scientists noticed that piglets provided with a substrate showed a reduction in total post-weaning feed intake, gain (particularly between day 0-2) and inactivity, increased levels of manipulation and aggression at week 1 and a higher number of body lesions at 4 hours and day 15 post-weaning.

Treatments not reinforced after weaning

In conclusion, the researchers wrote, “Dietary diversity seems a promising feeding strategy in getting piglets to eat during lactation. Provision of substrate in the feeder subtly stimulated foraging behaviour, but negatively impacted post-weaning adaptation, probably because treatments were not reinforced after weaning and piglets thus experienced loss of enrichment.”


scientific paper was written

by Anouschka Middelkoop, Manon A. van Marwijk, Bas Kemp and J. Elizabeth Bolhuis, all attached to Wageningen University & Research, the Netherlands.

Raw Dog Food – Is It A Good Choice For Your Dog?

A raw dog food diet, once commonly referred to as the BARF diet, which stands for Biologically Appropriate Raw Food or Bones, has been a subject of debate for many years among pet owners, veterinarians, dog care professionals, and critics and fans. Raw food for dogs can be homemade or bought commercially for convenience, as there are now companies that manufacture dog foods with all raw ingredients.

A raw food diet for dogs, as the name suggests, will contain all uncooked ingredients derived from meats or from plant matter, such as fruits and vegetables. Some common components of this type of diet include raw meat in the form of beef, chicken, fish, lamb, pork, rabbit, and turkey, as well as organ meats, such as kidneys and liver.

Shredded or ground vegetables with a high starch content such as broccoli, carrots, peas, peppers, and spinach, as well as fruits including apples, oranges, and pears may also be included. Raw eggs and foods like shredded cheeses, cottage cheese, and yogurt are often a part of a raw dog food diet.

The Advantages of Feeding Dogs a Raw Food Diet

Some of the advantages and benefits of feeding dogs an all raw diet include better digestion, healthier coats and skin, increased energy levels, improved disposition, and fresher breath and cleaner teeth and gums. Weight control and following a diet that closely resembles that of dogs' ancestors are two other reasons pet owners may want to consider feeding their dogs a raw diet.

A raw diet is also very low in carbohydrates, which are usually a prime component of ordinary commercial dog food. Carbohydrates are often the culprit behind food allergies and digestive problems. A raw diet is also free of chemicals, preservatives, sweeteners, fillers, and additives.

What are the Disadvantages of a Raw Dog Food Diet?

The long term effects of a raw food diet for dogs have yet to be scientifically studied over a long period of time, and the benefits are based largely on anecdotal reports from pet owners. There's definitely the potential for harmful bacteria to make its way into a dog's system when eating raw foods, including the deadly E. coli and salmonella bacterium.

A raw diet for canines can also be considerably more expensive than an ordinary diet of dry commercial kibble, and a homemade raw diet can be rather time consuming to prepare, as foods must be kept fresh and ready for feeding times. It is also important to supervise meal times closely to ensure your dog doesn't choke on any bones. Bones can pose more than a choking hazard; in addition to possibly getting lodged in your pet's throat, they can also cause serious problems by puncturing the gastrointestinal tract.

Best Brands of Raw Dog Food

There are many reputable brands of commercially prepared raw canine food on the market today. In no particular order, here are three of the top brands based on ingredients, price, and consumer opinion:

1. Bravo Balance Raw Food Diet – This is available in three different varieties including beef, chicken, and turkey. All of Bravo Balance raw foods are frozen, ready to eat, and free of all chemicals and preservatives. Bravo also has several other varieties of raw food, including vegetable free and boneless formulas. A 5-pound package of original turkey formula currently costs around $ 13.

2. Nature's Variety Raw Food Diets – This brand is made from 95% bones, meats, and organs and 5% fruits and vegetables. Nature's Variety raw foods come in ready made 1-ounce medallions and 8-ounce patties for both small and large dogs. Some of the ingredients include organic fruits, sprouts, vegetables, and Norwegian virgin salmon oil, along with no grains or fillers. Varieties of this raw food include beef, chicken, rabbit, lamb, and venison. A 6-pound package of chicken and turkey patties currently costs around $ 27.

3. Stella & Chewy's Frozen Raw Food for Dogs – This brand is made from free range beef and chicken with no artificial colors, preservatives, or chemicals of any kind, including hormones, steroids, and antibiotics. Stella & Chewy's frozen raw foods for dogs are made from 96% human grade bone and meats, along with 4% organically grown fruits and vegetables. A 6-pound package of the beef bone and vegetable formula currently costs around $ 28.

When it comes to weighing the pros and cons of having your pet on a raw food diet, first consider their age, size, and overall health. Always consult with your own veterinarian, who can offer helpful advice regarding balanced nutrition.

Food and Beverages Filling Systems Market Research Report by Raw Material Analysis, Sources, Market Comparison and Geography – Global Forecast To 2024

The Food and Beverages Filling Systems
market report analysis series and provides a comprehensive insight into the global Food and Beverages Filling Systems
channel. It analyses the market, the major players, and the main trends, strategies for success and consumer attitudes. It also provides forecasts to 2024.

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 industry market research report at   

About Food and Beverages Filling Systems

The overviews, SWOT analysis and strategies of each vendor in the Food and Beverages Filling Systems
market provide understanding about the market forces and how those can be exploited to create future opportunities.

Key Players in this Food and Beverages Filling Systems
market are:–

  • OCME
    SIG Combibloc
    Adcor Industries
    Bosch Packaging
    Cozzoli Machine
    Liquid Pack
    Tetra Laval

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Market Report at 

Production Analysis: SWOT analysis of major key players of Food and Beverages Filling Systems
industry based on a Strengths, Weaknesses, company’s internal & external environments. …, Opportunities and Threats. . It also includes 
Production, Revenue, and average product price and market shares of key players. Those data are further drilled down with Manufacturing Base Distribution, Production Area and Product Type. Major points like Competitive Situation and Trends, Concentration Rate Mergers & Acquisitions, Expansion which are vital information to grow/establish a business is also provided.

Product Segment Analysis of the Food and Beverages Filling Systems
Market is: 

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Market Report at

Geographically this report covers all the major manufacturers from India, China, USA, UK, and Japan. The present, past and forecast overview of Food and Beverages Filling Systems
market is represented in this report.

The report offers the market growth rate, size, and forecasts at the global level in addition as for the geographic areas: Latin America, Europe, Asia Pacific, North America, and Middle East & Africa. Also it analyses, roadways and provides the global market size of the main players in each region. Moreover, the report provides knowledge of the leading market players within the Food and Beverages Filling Systems
market. The industry changing factors for the market segments are explored in this report. This analysis report covers the growth factors of the worldwide market based on end-users.

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Market Report at: 

Also it analyses, roadways and provides the global market size of the main players in each region. Moreover, the report provides knowledge of the leading market players within the Food and Beverages Filling Systems
market. The industry changing factors for the market segments are explored in this report. This analysis report covers the growth factors of the worldwide market based on end-users.

In this study, the years considered to estimate the market size of Food and Beverages Filling Systems
 Market are as follows:-

  • History Year: 2013-2017
  • Base Year: 2018
  • Estimated Year: 2019
  • Forecast Year 2019 to 2024

No Of Pages in Food and Beverages Filling Systems
Market Report: 120

Single User Licence Price: USD 2350

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Alkaline Diets – Is Your Body Too Acidic?

Anyone who has taken basic biology knows that cells require very narrow parameters to function optimally. Temperature and pH must be precisely engineered in order to support simple life. The human body, though seemingly sturdy and above this natural law, is no different! Humans can function in a wide variety of environments, but we do require basic conditions in order to have optimal performance.

In its purest form, human body fluids and tissue exist in a slightly alkaline state (not acidic). Since the human body uses the foods we eat as raw material to rebuild its tissues, our pH balance can quickly become unbalanced if our diet consists of “acidifying” foods. These acidifying foods quickly cause our blood and body tissues to become bathed in an acidic solution. This won’t kill you right away, but if left untreated, this acidic condition leads to diseases such as heart disease, high cholesterol and even obesity.

Why does an acidic environment in your body lead to disease? It all goes back to how your body detoxifies itself. In an acidic environment the body cannot detoxify efficiently. The buildup of toxins prevents the body from effectively replenishing its essential nutrients and antioxidants. The body becomes starved, stressed, and slows down its metabolism to counteract the nutrient-deficiency within itself. The stress leads to disease, and the slower metabolism leads to weight, diet, and detoxification problems.

The most commonly consumed acidifying foods are butter, cheeses, animal protein (except salmon), oils, corn syrup, alcohol, corn, berries, and flours. Most of these foods should be consumed in moderation and in very low amounts. The best diet one can gradually adopt is one rich in alkalizing foods, which balance the body tissues and blood back to an alkaline state. A good rule of thumb is that anything that is dark green tends to be alkalizing. This includes broccoli, dark lettuce, cabbage, cucumbers, onions, avocadoes, mustard and beet greens. More alkalizing foods are many of the fruits, such as apples, oranges, cantaloupe, lemon, lime, strawberries, and watermelons.

Right now you may be thinking that the alkalizing foods are impossible to eat without being miserable. There are many easy ways to incorporate alkalizing foods into your diet without sacrificing great taste! For example, instead of using animal protein (such as ground beef), try using a firm tofu in your meals that call for meat. Instead of using harmful oils, you can use vegetable juice to sauté your foods. Instead of drinking processed dairy milk, drink organic soy milk. Certain spices are very alkalizing as well: chili pepper, cinnamon, ginger, sea salt, curry and tamari.

Another way to help your body resume its most natural state of alkalinity is to drink at least 2 liters of alkaline water everyday. This will flush out the acidic toxins already accumulated in your bloodstream and further promote detoxification in your body’s lipid storage. Supplements are available to alkalize water, usually in the form of drops and powders. Other recommended supplements that help your body alkalize are potassium, calcium, cesium and magnesium.

Four classic Sichuan Chinese recipes | Fuchsia Dunlop | Food

Braised chicken with chestnuts (pictured above)

Prep 15 min
Cook 40 min
Serves 4-5

4 boneless chicken thighs (about 350g), preferably skin on
20g ginger, unpeeled
2 spring onions, white and green parts separated
3 tbsp cooking oil
1 ½ tbsp Shaoxing rice wine (now available widely, especially in larger supermarkets)
300ml chicken stock or water
1 tbsp brown or caster sugar
1 ½ tsp dark soy sauce
200g cooked, peeled chestnuts (canned or vacuum-packed)

Cut the chicken thighs into even, bite-sized chunks. Lightly smack the ginger and spring onion whites with the flat of a cleaver blade or a rolling pin just to loosen them, then cut each spring onion white into a couple of pieces. Cut the spring onion greens into neat 4cm lengths.

Heat the oil in a seasoned wok over a high flame. When it is hot, add the ginger and spring onion whites and stir-fry until fragrant. Add the chicken pieces and fry until they are lightly browned: don’t move them around too much, but let them rest against the base of the wok so they take a little colour. Drain off some of the excess oil, if you wish.

Splash the Shaoxing wine into the wok and stir well, then tip in the stock or water. Bring to a boil, then add the sugar, soy sauce and chestnuts, along with salt to taste (three quarters of a teaspoon should do). Reduce the heat, cover and simmer for about 15 minutes to allow the chicken to cook through and the chestnuts to absorb some of the flavours of the sauce, stirring from time to time.

At the end of the cooking time, increase the heat to reduce the liquid, if you wish, and adjust the seasoning as needed. At the last minute, add the spring onion greens, cover for just a moment to let them feel the heat, then serve.

Steamed egg custard with minced pork topping

Fuchsia Dunlop’s steamed egg custard with minced pork topping.

Fuchsia Dunlop’s steamed egg custard with minced pork topping.

Prep 20 min
Cook 20 min
Serves 4-5

3 large eggs
About 225ml hot stock or water
1 tbsp Shaoxing wine
1 tsp sesame oil

For the topping
2 tbsp cooking oil
75g minced pork
½ tbsp Shaoxing rice wine
1 tsp sweet flour sauce

First make the topping. Heat the oil in a seasoned wok over a high flame. Tip in the pork, stir-fry until it turns pale, then add the Shaoxing wine and sweet flour sauce. Stir briefly until fragrant, add salt to taste, then set aside.

Break the eggs into a measuring jug, beat until evenly mixed and note the volume, then add one and a half times as much stock or water, and mix well (the stock or water should be hot, but not boiling: ideally 70–80C, if you have a thermometer). Stir in the Shaoxing wine and half a teaspoon of salt. Use a spoon to skim off any froth from the surface, then pour into two or three rice bowls and cover with foil or small saucers.

Put the bowls in a bamboo steamer over boiling water. Cover and steam over a high heat for five minutes, then keep the lid slightly ajar and steam over a gentle heat for another 10 minutes or so, until the eggs have set to a delicate custard.

While the custard is cooking, reheat the pork topping in a small saucepan, with a little water if necessary. When the custard is ready, spoon over the topping, drizzle with sesame oil and serve.

Fish-fragrant aubergines

Sichuan fish-fragrant aubergines.

Sichuan fish-fragrant aubergines.

Prep 15 min
Rest 30 min
Cook 30 min
Serves 4-5

600g aubergines
Cooking oil, for deep-frying
1 ½ tbsp Sichuan chilli bean paste
1 ½ tbsp finely chopped garlic
1 tbsp finely chopped ginger
150ml hot stock or water
4 tsp caster sugar
1 tsp light soy sauce
¾ tsp potato starch, mixed with 1 tbsp cold water
1 tbsp Chinkiang black rice vinegar (from specialist Asian food stores)
6 tbsp thinly sliced spring onion greens

Cut the aubergines into batons about 2cm thick and 7cm long. Sprinkle with salt, mix well and set aside for at least 30 minutes.

Rinse the aubergines, drain well and pat dry with kitchen paper. Heat the deep-frying oil to around 200C/390F (hot enough to sizzle vigorously around a test piece of aubergine). Deep-fry the aubergines, in two or three batches, for about three minutes, until tender and a little golden. Drain well on kitchen paper and set aside.

Carefully pour off all but three tablespoons of oil from the wok and return it to a medium flame. Add the chilli bean paste, and stir-fry until the oil is red and fragrant: take care not to burn the paste (move the wok away from the burner if you think it might be overheating). Add the garlic and ginger, and stir-fry until they smell delicious.

Tip in the stock or water, sugar and soy sauce. Bring to a boil, then add the aubergines, nudging them gently into the sauce so the pieces do not break apart. Simmer for a minute, so to allow the aubergines to absorb the flavours.

Give the potato starch mixture a stir and add it gradually, in about three stages, adding just enough to thicken the sauce to a luxurious gravy (you may not need it all). Tip in the vinegar and all but one tablespoon of the spring onion greens, then stir for a few seconds to fuse the flavours.

Turn out on to a serving dish, scatter over the remaining spring onion greens and serve.

Gong bao prawns with cashew nuts

Fuchsia Dunlop’s Sichuan gong bao prawns with cashew nuts.

Fuchsia Dunlop’s Sichuan gong bao prawns with cashew nuts.

Prep 30 min
Marinate 2 hr
Cook 30 min
Serves 4-5

250g peeled raw prawns, fresh or frozen and defrosted
300ml cooking oil
1 celery stick, cut at an angle into diamond shapes
10 dried chillies, deseeded, cut into 2cm sections
½ tsp whole Sichuan peppercorns
2 garlic cloves, peeled and thinly sliced
An equivalent amount of ginger, peeled and thinly sliced
5 spring onion whites, cut into 1cm slices
75g fried or roasted cashew nuts

For the marinade
¼ tsp salt
1 tsp Shaoxing rice wine
2 tbsp potato starch
1 tbsp egg white

For the sauce
3 tsp caster sugar
¼ tsp potato starch
1 tsp Shaoxing wine
1 tsp light soy sauce
2 ½ tsp Chinkiang black rice vinegar

With a sharp knife, make a slit lengthways, through the thickest part. Put in a bowl, add the marinade ingredients and refrigerate, ideally for a few hours. Snip the chillies in half or into 2cm sections and shake out the seeds as far as possible. Cut the spring onion whites into 1cm slices. Cut the celery at an angle into diamond shapes. Mix the sauce ingredients with one and a half tablespoons of cold water in a small bowl.

Heat the oil in a seasoned wok to 150C/300F (hot enough to produce a notable, though not violent,sizzle around a test prawn). Add the prawns, separating them with long cooking chopsticks or tongs, then add the celery. When the prawns are half-cooked, remove them and the celery with a slotted spoon and set aside.

Carefully pour off all but about three tablespoons of the oil from the wok and return to a high flame. Add the chillies and Sichuan pepper and stir-fry briefly until the chillies are fragrant. Add the garlic, ginger and spring onion whites, and stir-fry until fragrant. Tip in the prawns and celery and stir-fry until just cooked (test a prawn to make sure). Give the sauce a stir, pour into the wok and stir to thickenc and oat the prawns. Finally, stir in the cashew nuts and serve.

Recipes from The Food of Sichuan, by Fuchsia Dunlop (Bloomsbury Publishing, £30)

Food vacuum machine Market Research Report by Raw Material, Application, and Geography – Global Forecast To 2024

“Global Food vacuum machine Market Analysis, Forecast & Outlook (2019-2024)” provides an extensive research and detailed analysis of the present market along with future outlook. The Food vacuum machine Market report covers the analysis of key stake holders of the Food vacuum machine industry. Key players of Food vacuum machine market are being profiled along with their respective financials and growth strategies

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Details of Table of Content of Food vacuum machine Market Report are as follows:

Chapter One Introduction of Food vacuum machine Industry
1.1 Brief Introduction of Food vacuum machine
1.2 Development of Food vacuum machine Industry
1.3 Status of Food vacuum machine Industry

Chapter Two Manufacturing Technology of Food vacuum machine
2.1 Development of Food vacuum machine Manufacturing Technology
2.2 Analysis of Food vacuum machine Manufacturing Technology
2.3 Trends of Food vacuum machine Manufacturing Technology

Chapter Three Analysis of Global Key Manufacturers
3.1 Company A
3.1.1 Company Profile
3.1.2 Product Information
3.1.3 2014-2019 Production Information
3.1.4 Contact Information
3.2 Company B
3.2.1 Company Profile
3.2.2 Product Information
3.2.3 2014-2019 Production Information
3.2.4 Contact Information
3.3 Company C
3.2.1 Company Profile
3.3.2 Product Information
3.3.3 2014-2019 Production Information
3.3.4 Contact Information
3.4 Company D
3.4.1 Company Profile
3.4.2 Product Information
3.4.3 2014-2019 Production Information
3.4.4 Contact Information
 & ……

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This research report consists of the world’s crucial region market share, size (volume), trends including the product profit, price, Value, production, capacity, capability utilization, supply, and demand and industry growth rate.

Geographically this report covers all the major manufacturers from India, China, USA, UK, and Japan. The present, past and forecast overview of Food vacuum machine market is represented in this report.

Chapter Four 2014-2019 Global and Southeast Asia Market of Food vacuum machine
4.1 2014-2019 Global Capacity, Production and Production Value of Food vacuum machine Industry
4.2 2014-2019 Global Cost and Profit of Food vacuum machine Industry
4.3 Market Comparison of Global and Southeast Asia Food vacuum machine Industry
4.4 2014-2019 Global and Southeast Asia Supply and Consumption of Food vacuum machine
4.5 2014-2019 Southeast Asia Import and Export of Food vacuum machine

Chapter Five Market Status of Food vacuum machine Industry
5.1 Market Competition of Food vacuum machine Industry by Company
5.2 Market Competition of Food vacuum machine Industry by Country (USA, EU, Japan, Southeast Asia etc.)
5.3 Market Analysis of Food vacuum machine Consumption by Application/Type 

Chapter Six 2019-2024 Market Forecast of Global and Southeast Asia Food vacuum machine Industry
6.1 2019-2024 Global and Southeast Asia Capacity, Production, and Production Value of Food vacuum machine
6.2 2019-2024 Food vacuum machine Industry Cost and Profit Estimation
6.3 2019-2024 Global and Southeast Asia Market Share of Food vacuum machine
6.4 2019-2024 Global and Southeast Asia Supply and Consumption of Food vacuum machine
6.5 2019-2024 Southeast Asia Import and Export of Food vacuum machine

Chapter Seven Analysis of Food vacuum machine Industry Chain
7.1 Industry Chain Structure
7.2 Upstream Raw Materials
7.3 Downstream Industry

Chapter Eight Global and Southeast Asia Economic Impact on Food vacuum machine Industry
8.1 Global and Southeast Asia Macroeconomic Environment Analysis
8.1.1 Global Macroeconomic Analysis
8.1.2 Southeast Asia Macroeconomic Analysis
8.2 Global and Southeast Asia Macroeconomic Environment Development Trend
8.2.1 Global Macroeconomic Outlook
8.2.2 Southeast Asia Macroeconomic Outlook
8.3 Effects to Food vacuum machine Industry

Chapter Nine Market Dynamics of Food vacuum machine Industry
9.1 Food vacuum machine Industry News
9.2 Food vacuum machine Industry Development Challenges
9.3 Food vacuum machine Industry Development Opportunities

Chapter Ten Proposals for New Project
10.1 Market Entry Strategies
10.2 Countermeasures of Economic Impact
10.3 Marketing Channels
10.4 Feasibility Studies of New Project Investment

Chapter Eleven Research Conclusions of Global and Southeast Asia Food vacuum machine Industry

Table Content of Food vacuum machine Market Research Report

  • This report covers definition, development, market status, geographical analysis of Food vacuum machine market.
  • Competitor analysis including all the key parameters of Food vacuum machine market
  • Market estimates for at least 7 years
  • Market Trends (Drivers, Constraints, Opportunities, Threats, Challenges, Investment Opportunities, and proposals)
  • Strategic proposals in key business portions dependent available estimations
  • Company profiling with point by point systems, financials, and ongoing improvements
  • Mapping of the most recent innovative headways and Supply chain patterns

In this study, the years considered to estimate the market size of Food vacuum machine Market are as follows:-

  • History Year: 2013-2017
  • Base Year: 2018
  • Estimated Year: 2019
  • Forecast Year 2019 to 2024

No Of Pages in Food vacuum machine Market Report: 150

Single User Licence Price: USD 3900

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Lose Weight With Raw Foods

We're all familiar with the knowledge that in order to lose weight we must speed up our metabolism. Exercise is a great way to do this – especially aerobic or cardiovascular exercise. But there is another way – by eating certain foods you can also increase your metabolism, lose weight and get all around healthier!

Enzymes are the key factor here. Enzymes are proteins that trigger practically every chemical reaction in the body from digestion to moving your muscles. However, these aren't your muscle building proteins – they are non-digested catalysts that must be present in order for all other bodily processes to happen.

Usually when enzymes are mentioned, digestive enzymes are what come to mind. However, the enzymes we are talking about are metabolic enzymes. These are responsible for fat burning, strengthening the immune system and alleviating tiredness. Adding raw foods to your diet can help your body restore healthy enzymes levels of both kinds.

You can start by incorporating raw foods into your diet. The more raw foods you eat, the faster your metabolism will get. But as with anything – don't overdo it. If you are not used to eating raw foods, your body may have a difficult time digesting them. Read on for easy tips to get your fill of raw foods right away.

Start your day with raw, fresh, organic fruit. The morning is your body's normal cleansing time when your body's ability to metabolize fat peaks. Since fruits are the natural cleansers of the body, having one or two servings of fruits in the morning will help this process. But eat it alone – you want to give it time to digest. If you are having protein or cereal for breakfast too, wait about thirty minutes after you eat the fruit. Eating these foods too close together may give you a tummy ache.

For lunch, have a large raw veggie salad with protein. This is time of day when your digestion is at its strongest and your body is ready to rev up your metabolism. For protein, there is a variety to choose from such as sprouts or beans. If you prefer some cooked food, you can add chicken, lean beef or fish with your meal. If you prefer more cooked food at lunch, that's okay. Just be sure to start your lunch with a small, raw veggie salad – skip the high fat dressing, though.

To end your day, start your dinner with a raw veggie salad. Again, this gets your body ready to work and can help digest your dinner. Including this salad will help stabilize blood sugar as well as help your weight loss goals.

If you can't find time to eat your salads or snack on raw veggies (or want to do more), try drinking your vegetables. Raw, fresh made vegetable juice from carrots, celery and beets have plenty of live enzymes. These enzymes not only strengthen digestion, which can speed your metabolism, but they can also strengthen your immune system and keep you from getting overly hungry between meals.

Eating more raw foods will supply many benefits. Adding raw fruits and veggies will increase your metabolism, control blood sugar, help your body detoxify and can even minimize the risk of heart disease and diabetes.

You can keep your diet easy by simply replacing meals – or parts of your meals – with raw foods. Start with 50% raw and work your way up to 75% or even 100% raw. Search your local health food store for raw food recipe books to keep your meals interesting. The more raw foods you eat, the faster you will lose weight and the quicker you will receive all the other health benefits.

Best 7 Foods to Eat for Natural Cellulite Removal

Cottage Cheese Thighs, Orange Peel Skin or the Cellulite refers to fat deposits just below the skin, generally in the abdomen and lower pelvic region- thighs, buttocks and hips. A vast majority would cringe on even hearing this word, reason they all have it and all of them want to get rid of cellulite as soon as possible.

Deposition of cellulite is majorly due to hormonal reasons, bad lifestyle choices and poor diet. Age and genetic predisposition are also two important factors. But you can get rid of Cellulite. All you have to do is make some changes in your lifestyle and you would be ready to flaunt those sexy beautiful legs. Cellulite removal becomes simple when you eat the right way!

Here I have enlisted some food items that you must include in your diet to get rid of cellulite. Just follow these simple steps and cellulite would no longer be a problem in your life.

Natural cellulite removal with foods that banish cellulite

Water. That’s right its as simple as it can get. Having lots of water can prove to be the magical weapon for losing Cellulite. Water would help you detoxify and flush harmful toxins out of your body. Cellulite consists of a large amount of toxins that collects as fat deposits in your skin. Water would help you lose it the natural way. Thus have at least 2-3 liters of water each day. Ad some lemon juice to it – this is the best cellulite removal tip ever!

Change your Salt. Replace your refined salt with either Celtic Sea Salt or Himalayan Crystal Salt. These are less acidic and doesn’t leach out minerals from the body as in the case of Refined Salt. Also refined salt is much more dehydrating which actually leads to accumulation of Cellulite in the body. So say no to refined salt.

Green is the Way. Green tea is often associated with weight loss and is a very effective anti-oxidant. Less fats and very efficient in reducing the levels of toxicity makes it a perfect choice. It not only helps to get rid of Cellulite but also a very good source for increasing energy expenditure. Three cups of green tea a day should be a must.

Fresh Fruits and Vegetables. Being alkaline in nature, fruits and vegetables helps to detoxify the skin. They magnetize the acidic toxins in the cellulite and force them out of the body. But you should gradually increase your fresh produce consumption so that you don’t magnetize a larger amount of toxins than your body can remove. Otherwise it would circulate and get resettled in your body.

Natural Herbs. Green and natural herbs can help you cut out on Cellulite deposition from your skin. They boost circulation and reduce fluid retention, thereby helping in detoxification. Try out some Dandelion leaves in a salad or make a juice. Ginkgo Biloba, prepared from leaves of ginkgo tree, is another good option to Get rid of Cellulite from butt, legs and thighs.

Only Healthy Fats. Replace saturated fats with healthy unprocessed fats in your diet. This improves blood circulation that actually prevents Cellulite deposition in the skin. Fish, Fish Oils and Flaxseed are rich source of healthy fats. Nuts also help for the same.

Loads of Anti-Oxidants. One of the most important and efficient way of losing cellulite from the body is by having a diet loaded with a large amount of anti-oxidants. Anti-Oxidants is your primary weapon against toxins. They neutralize toxins in the skin and thus prevents cellulite buildup. Have berries, acai and citrus fruits that are a very high source of anti-oxidants.

Make these simple yet important changes to your diet and cellulite would no longer be an issue in your life. So get up and get rid of that Cellulite and have that sexy well toned legs that you always dreamed about.

$8.1 Billion Cryogenic Tanks Market by Raw Material, Cryogenic Liquid, Application, End-use Industry, and Region – Global Forecast to 2024 –

DUBLIN–()–The “Cryogenic Tanks Market by Raw Material (Steel, Nickel Alloy), Cryogenic Liquid (Liquid Nitrogen, LNG), Application (Storage, Transportation), End-use Industry (Metal Processing, Energy Generation, Electronics), and Region – Global Forecast to 2024” report has been added to’s offering.

The Global Cryogenic Tanks Market Size in 2019 was USD 6.2 Billion in 2019 and is Expected to Reach USD 8.1 Billion by 2024, at a CAGR of 5.5% between 2019 and 2024.

The increasing demand for LNG in the energy generation industry primarily triggers the growth of the global cryogenic tanks industry. However, the steel industry is facing a slowdown due to overcapacity, the current economic scenario in China, and declining oil & gas prices. The decrease in global steel production is hampering the growth of the market.

The steel segment is estimated to lead the cryogenic tanks market, by raw material, during the forecast period.

Steel is primarily used in the manufacturing of cryogenic tanks. Most of the materials are ductile at room temperature and abruptly lose their ductility when a given threshold is exceeded. They then become brittle even at relatively low temperatures. The austenitic stainless steel is majorly used for working in a low-temperature range. Carbon and alloy grade steels used for low-temperature service are required to provide the high strength, ductility, and toughness in vehicles, vessels, and structures that are used at -49F and lower. These factors are contributing to the growth of demand for steel in the manufacturing of cryogenic tanks.

Liquid Nitrogen is the fastest-growing cryogenic liquid segment of the cryogenic tanks market.

Liquid nitrogen is primarily used in metal processing, food & beverage, electronics, and healthcare industries. The steel manufacturing industry is one of the major consumers of nitrogen. Nitrogen is used in the food & beverage industry for food preservation and packaging applications. The use of liquid nitrogen in this industry enables cost savings during storage and transportation and improves food quality. Liquid nitrogen is used to cool normally soft or heat-sensitive materials, such as plastics, tires, and certain metals. The increasing demand for liquid nitrogen from metal processing, food, and medical industries is expected to drive the market in this segment.

Metal processing is expected to lead the end-use industry segment of the cryogenic tanks market during the forecast period

Metal processing was the largest end-use industry of the cryogenic tanks market, in 2018. Cryogenic tanks are increasingly being used in metal-processing industries, especially the steel industry. Huge quantities of nitrogen and other industrial gases are used during the metal manufacturing process. Nitrogen is also known to be largest consumed gas in the industry. It is used as a high-pressure gas for laser cutting of steel and metal. The inert properties of nitrogen, facilitates its use as a blanketing gas. Some gases, including hydrogen and oxygen, are also used in the metal processing industry. Cryogenic tanks are commonly used in the storage and transportation of these gases in manufacturing plants, which drives the market demand.

APAC is projected to be the fastest-growing cryogenic tank market during the forecast period.

APAC is a high potential market with growing metal processing and energy and petrochemical industries. It is projected to be the fastest-growing market for cryogenic tanks owing to a considerable increase in investments in the energy sector in the past five years, creating a high demand for cryogenic tanks in the region. It is also witnessing significant developments in energy, power, and technology sectors which further drives the market for cryogenic tanks in the region.

China is witnessing significant growth in the energy sector owing to continuous energy consumption and strong policies supporting economic development. Other developing Asian economies are also expected to create opportunities for natural gas growth in the region, although the sensitivity to policies and price levels remain uncertain. Thus, the developments in the energy sector are expected to drive the cryogenic tanks market, as these tanks are commonly used for storage and transportation of liquefied gases including LNG.

The report profiles several leading players of the cryogenic tanks market that include Chart Industries (US), Cryofab (US), INOX India (India), Linde PLC (UK), Air Products (US), Cryolor (France), Air Water (Japan), Wessington Cryogenics (UK), FIBA Technologies (US), and ISISAN (Turkey).

Market Dynamics


  • Increasing Demand for LNG
  • Improving Healthcare Services in Developing Economies


  • Decrease in Global Steel Production


  • Growing Applications in Space Technology
  • Development of Cryogenic Energy Storage Systems
  • Increasing Spending on Infrastructure


Companies Mentioned

  • Air Products
  • Air Water
  • Auguste Cryogenics
  • Beijing Tianhai Industry
  • Chart Industries
  • Cryofab
  • Cryolor
  • FIBA Technologies
  • Gardner Cryogenic
  • GTS Group
  • Hoover Ferguson
  • INOX India
  • Linde PLC
  • M1 Engineering
  • Macomber Cryogenics
  • Nikkiso Cryo
  • Universal Industrial Gases
  • Vijay Tanks & Vessels
  • Wessington Cryogenics

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