Matt Preston’s scorched and raw teriyaki poke recipe | Food

Let’s be frank, the Hawaiians stole the poke (po-kay) bowl from the Japanese and their original “chirasushi”, or scattered sushi, just as they stole the macadamia nut from us.

So here I am stealing it back AND making it better by combining the freshness of raw fish with the smokiness of slightly scorched salmon pieces for a more interesting poke.

Scorched and raw teriyaki poke

serves 4

600g skinless salmon fillets, pin-boned (see tips)
4 spring onions, white part very finely chopped, dark green part finely chopped
1 garlic clove, crushed
1 tbsp minced ginger
1⁄2 tsp shichimi togarashi or dried chilli flakes, plus extra to serve (optional)
2 tbsp soy sauce
1 1⁄2 tbsp honey
1 tbsp sesame oil
325g sushi rice, well rinsed
4 baby qukes (baby cucumbers), sliced into rounds
1 tbsp rice wine vinegar
1 ripe avocado, sliced
1 sheet nori, shredded

Cut the salmon into 1.5cm cubes and place in a bowl. Add the white part of the spring onion, garlic, ginger, shichimi togarashi or chilli flakes, soy sauce, honey and 2 teaspoons of the sesame oil and toss until well combined. Set aside in this pimped-up teriyaki sauce to marinate for 15 minutes.

Meanwhile, place the rice in a saucepan, add 500ml water and bring to
the boil. Reduce the heat to low and simmer, covered, for 10 minutes. Remove the pan from the heat and stand, without removing the lid, for 10 minutes or until all the water has been absorbed and the rice is cooked. Stir through the dark green part of the spring onion and the remaining sesame oil.

Heat a large non-stick frying pan over high heat. Add half the marinated salmon and cook, turning, for 1–2 minutes or until the sides are slightly scorched. Remove from the heat.

Yummy, Easy, Quick: Around the World by Matt Preston cover


Toss the qukes with the vinegar in a bowl.

Divide the rice among four bowls and top with the raw salmon, scorched salmon, cucumber, avocado and shredded nori. Scatter over extra shichimi togarashi or chilli flakes, if desired, and serve.

Tips: To take this dish to the next level add pickled ginger (homemade or store-bought) and a squirt of Kewpie mayonnaise, or maybe some edamame if you have them.

If buying a side of salmon, use the centre of the fillet for the raw fish, then slice off the thinner outer wings and barbecue these, as they are extra decadent.

 This is an edited extract from Yummy, Easy, Quick: Around the World by Matt Preston (Plum, $39.99). Next week, Brussels sprouts with lap cheong sausage

What Led A Former Muay Thai Fighter To Go Vegan And Open A Raw Dessert Boutique

Rawsome Treats

When Watt Sriboonruang arrived in the United States in 2005, she worked as a photographer for local New York City restaurants and often traveled the world on freelance photo assignments for luxury brands like Coach. But whenever she missed her home country, she turned to two pastimes to reconnect with her native Thailand: food and fighting.

Sriboonruang, then a pescatarian, reveled in cooking traditional recipes learned from her mother (mostly Thai curry dishes rich with coconut milk, seafood and vegetables). “I think I’ve gone to at least 20 kitchens in New York City just to cook for friends,” she says, “and when I travel to other countries, I would bring Thai ingredients with me to cook for my hosts.”

Her second newfound pastime involved a bit more grit. She explored various mixed martial art gyms throughout NYC to practice Muay Thai, a combat sport originating from Thailand. She eventually found her homebase at Kings Thai Boxing in Midtown Manhattan and began to compete in the amateur circuit. She genuinely enjoyed the art of Muay Thai striking, but while the sport itself was fun and exhilarating, cutting weight to qualify for certain fight divisions was not.

Rawsome Treats

She says the extremely strict dieting can drain fighters more than the physical training itself. “Cutting weight could be its own sport,” says Sriboonruang. “It takes so much mental toughness and discipline.”

To prep for her fifth fight in 2012, she tried a vegan diet. Not only was she able to cut weight effortlessly without feeling weary or hungry – but felt more energetic and fulfilled than ever. She stuck to the plant-based diet but admittedly missed indulging in desserts, which are often packed with dairy. After experimenting with some ingredients, she started Rawsome Treats with her husband and business partner Chris Kwiatkowski, also a professional Muay Thai fighter and trainer. Their line of vegan pies are entirely raw, plant-based, gluten-free and paleo-friendly. Instead of using refined sugar for sweet fillings, she turned to agave, cacao nibs, coconut oil and dates. Instead of flour and wheat, she formulated pie crusts made of crushed cashews, pecans and young coconut meat. 

When Sriboonruang first started, she didn’t plan to do it as a business at all. “I took it one day at a time and one pie at a time. I only had to spend on ingredients since I didn’t have to pay for rent, marketing or staff.”

Rawsome Treats

First she began sharing slices with fellow fighters as she understood the pain of being on a restrictive diet. “They’re so grumpy and hate the world because of the intensity of fight camp,” says Sriboonruang. “When you share the same pain and happiness with your customer — that’s a bond.” She adds that it’s crucial for new small business owners to find a similar bond with customers. Next, she began marketing and selling at other MMA gyms, and even set up a pop-up stand ringside at Friday Night Fights, a promoter and producer of Muay Thai fight events. Soon her products garnered a following among professional and amateur fighters, competitive athletes and other health-conscious gym-goers. She says serving this ultra-niche community helped her build a loyal following of repeat customers, who also helped her grow by word-of-mouth.

“A lot of people suggested I sell at these fights but I thought attendees would crave pizza and beer. But when I completely sold out at my first event I learned the power of having a physical presence and connecting directly with customers.” It’s also where she met her first wholesale customer, a plant-based Mexican restaurant in NYC called Jajaja Plantas. 

Rawsome Treats

“When you share the same pain and happiness with your customer — that’s a bond.”

She soon realized she wanted to pursue her vegan dessert business full-time but for her to succeed, she had to expand beyond her customer base of competitive fighters and reach a broader audience of vegans and foodies.

In 2013, she launched a website that delivered pies throughout the city. She initially built her business on raw creamy fillings comprised of fruits like lychee, persimmons and of course, coconut. Then she got more creative. She whipped up new menu items titled Matcha Cream Crunch (made of green tea powder), tiRAWmisu (made of espresso beans and Irish moss) and raw Red Velvet (made of beet juice and berries). The fresh products brought an array of color to her online store and made her social media accounts more eye-catching, amassing more than 13 thousand followers on Instagram. She also partnered with several restaurants throughout the area – from vegan eateries like Green Street (a paleo-Korean restaurant), to non-vegan restaurants like Bistango (a traditional Italian restaurant).

“I took it one day at a time and one pie at a time…”

Rawsome Treats

“Along with the increase in wholesale business, we were getting a lot of requests for retail. We thought it was best to combine the two and open up a retail space with capacity big enough to grow both sides of the business,” says Sriboonruang.

Building A Boutique Dessert Shop

As much as small businesses rely on the power of e-commerce and social media, Sriboonruang had to take the next step by investing in a brick-and-mortar. “By my third year in business, I outgrew myself. Taking orders stressed me out because I didn’t have enough room in my apartment to cook and store pies. I ended up buying four freezers.”

After two years of hunting for an affordable yet functional space in New York City, she and Chris pooled $200k in personal capital, and in April, opened Rawsome Treats in the Lower East Side in Manhattan. In addition to paying rent for a humble space with a ground floor of 400 square-feet, her biggest expense was purchasing a massive industrial-sized freezer that takes up 120 square-feet of the shop’s basement. After less than eight months since the grand opening, her shop is resonating among locals and tourists, and expects to pull in between $150,000 to $250,000 in revenue for 2018.

But the former Muay Thai fighter is taking on new challenges as a new brick-and-mortar business owner. When Rawsome was just an online company, she ran the business with just her husband and only had to hire two part-time employees for deliveries. Since opening the bake shop, she now manages a team of six full-time employees. “The biggest lessons have been in hiring,” says the dessert chef. “We operate in a small space and spend more hours together than our actual family. To train and hire the right people who are skilled to create artistic desserts is one thing,” says Sriboonruang, “but to find people who are passionate about plant-based life and can work in a demanding small business environment is another.” But she says so far, she has learned a solid employee is always worth fighting for.

“>

Rawsome Treats

When Watt Sriboonruang arrived in the United States in 2005, she worked as a photographer for local New York City restaurants and often traveled the world on freelance photo assignments for luxury brands like Coach. But whenever she missed her home country, she turned to two pastimes to reconnect with her native Thailand: food and fighting.

Sriboonruang, then a pescatarian, reveled in cooking traditional recipes learned from her mother (mostly Thai curry dishes rich with coconut milk, seafood and vegetables). “I think I’ve gone to at least 20 kitchens in New York City just to cook for friends,” she says, “and when I travel to other countries, I would bring Thai ingredients with me to cook for my hosts.”

Her second newfound pastime involved a bit more grit. She explored various mixed martial art gyms throughout NYC to practice Muay Thai, a combat sport originating from Thailand. She eventually found her homebase at Kings Thai Boxing in Midtown Manhattan and began to compete in the amateur circuit. She genuinely enjoyed the art of Muay Thai striking, but while the sport itself was fun and exhilarating, cutting weight to qualify for certain fight divisions was not.

Rawsome Treats

She says the extremely strict dieting can drain fighters more than the physical training itself. “Cutting weight could be its own sport,” says Sriboonruang. “It takes so much mental toughness and discipline.”

To prep for her fifth fight in 2012, she tried a vegan diet. Not only was she able to cut weight effortlessly without feeling weary or hungry – but felt more energetic and fulfilled than ever. She stuck to the plant-based diet but admittedly missed indulging in desserts, which are often packed with dairy. After experimenting with some ingredients, she started Rawsome Treats with her husband and business partner Chris Kwiatkowski, also a professional Muay Thai fighter and trainer. Their line of vegan pies are entirely raw, plant-based, gluten-free and paleo-friendly. Instead of using refined sugar for sweet fillings, she turned to agave, cacao nibs, coconut oil and dates. Instead of flour and wheat, she formulated pie crusts made of crushed cashews, pecans and young coconut meat. 

When Sriboonruang first started, she didn’t plan to do it as a business at all. “I took it one day at a time and one pie at a time. I only had to spend on ingredients since I didn’t have to pay for rent, marketing or staff.”

Rawsome Treats

First she began sharing slices with fellow fighters as she understood the pain of being on a restrictive diet. “They’re so grumpy and hate the world because of the intensity of fight camp,” says Sriboonruang. “When you share the same pain and happiness with your customer — that’s a bond.” She adds that it’s crucial for new small business owners to find a similar bond with customers. Next, she began marketing and selling at other MMA gyms, and even set up a pop-up stand ringside at Friday Night Fights, a promoter and producer of Muay Thai fight events. Soon her products garnered a following among professional and amateur fighters, competitive athletes and other health-conscious gym-goers. She says serving this ultra-niche community helped her build a loyal following of repeat customers, who also helped her grow by word-of-mouth.

“A lot of people suggested I sell at these fights but I thought attendees would crave pizza and beer. But when I completely sold out at my first event I learned the power of having a physical presence and connecting directly with customers.” It’s also where she met her first wholesale customer, a plant-based Mexican restaurant in NYC called Jajaja Plantas. 

Rawsome Treats

“When you share the same pain and happiness with your customer — that’s a bond.”

She soon realized she wanted to pursue her vegan dessert business full-time but for her to succeed, she had to expand beyond her customer base of competitive fighters and reach a broader audience of vegans and foodies.

In 2013, she launched a website that delivered pies throughout the city. She initially built her business on raw creamy fillings comprised of fruits like lychee, persimmons and of course, coconut. Then she got more creative. She whipped up new menu items titled Matcha Cream Crunch (made of green tea powder), tiRAWmisu (made of espresso beans and Irish moss) and raw Red Velvet (made of beet juice and berries). The fresh products brought an array of color to her online store and made her social media accounts more eye-catching, amassing more than 13 thousand followers on Instagram. She also partnered with several restaurants throughout the area – from vegan eateries like Green Street (a paleo-Korean restaurant), to non-vegan restaurants like Bistango (a traditional Italian restaurant).

“I took it one day at a time and one pie at a time…”

Rawsome Treats

“Along with the increase in wholesale business, we were getting a lot of requests for retail. We thought it was best to combine the two and open up a retail space with capacity big enough to grow both sides of the business,” says Sriboonruang.

Building A Boutique Dessert Shop

As much as small businesses rely on the power of e-commerce and social media, Sriboonruang had to take the next step by investing in a brick-and-mortar. “By my third year in business, I outgrew myself. Taking orders stressed me out because I didn’t have enough room in my apartment to cook and store pies. I ended up buying four freezers.”

After two years of hunting for an affordable yet functional space in New York City, she and Chris pooled $200k in personal capital, and in April, opened Rawsome Treats in the Lower East Side in Manhattan. In addition to paying rent for a humble space with a ground floor of 400 square-feet, her biggest expense was purchasing a massive industrial-sized freezer that takes up 120 square-feet of the shop’s basement. After less than eight months since the grand opening, her shop is resonating among locals and tourists, and expects to pull in between $150,000 to $250,000 in revenue for 2018.

But the former Muay Thai fighter is taking on new challenges as a new brick-and-mortar business owner. When Rawsome was just an online company, she ran the business with just her husband and only had to hire two part-time employees for deliveries. Since opening the bake shop, she now manages a team of six full-time employees. “The biggest lessons have been in hiring,” says the dessert chef. “We operate in a small space and spend more hours together than our actual family. To train and hire the right people who are skilled to create artistic desserts is one thing,” says Sriboonruang, “but to find people who are passionate about plant-based life and can work in a demanding small business environment is another.” But she says so far, she has learned a solid employee is always worth fighting for.

I WENT RAW VEGAN FOR A WEEK! Crazy Diet Experiment



Trying the RAW VEGAN Diet for a Week! Crazy Diet Self Experiment! What are the benefits and does it work? Watch my Fasting Experiment HERE:

New Video from New York City this week!! I will dye my hair blonde and find a new Modeling agency!

Would YOU try this Diet?? Leave me a comment below! 🙂

Happy Friday everybody!
_____________________________________________

Itsamee Mario!

I am sharing my experiences as a Model and Actor around the world!

Join the #carrotkingdom- let’s all achieve our goals and make fun the priority!

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Food safety concerns at farmers markets

A new study shows vendors at farmers markets may be taking risks when it comes to food safety.
Researchers at Penn State observed 42 vendors in 8 farmers markets in Pennsylvania.

They found vendors tended to have poor hand-washing habits and there was potential for cross-contamination.

Less than a quarter had disposable gloves present at stands, even though many sold raw food.
The researchers also found the presence of food borne diseases, including Ecoli and listeria.
According to the USDA, there are nearly 9-thousand farmers markets in the country.

Damaged, discolored soybeans as cattle feed

The wet conditions that delayed harvest have resulted in some loads of soybeans being rejected or sold at a large discount. Rejected beans can be used as a feed for cattle. If beans have significant mold present, they should be tested prior to feeding.

Feeding Damaged Soybeans

Damaged or discolored soybeans can be used as a protein source for cattle. Soybeans can be a good protein source for cows and can be used in developing heifers as well as growing and finishing rations.

Soybeans are typically about 40% crude protein and 20% fat. Due to the high fat content, damaged soybeans can become rancid; however, in cold weather this is less of an issue. It is typically recommended to limit the amount of whole soybean in the diet to less than 10-20% on a dry matter basis as too high of fat content can negatively affect the bacteria in the rumen. The protein in soybeans is highly ruminally degradable and thus may not result in similar gains for growing cattle as compared to distillers grains when used in forage-based rations. It is also important to note that urea should not be used in rations in which raw soybeans are being used. Raw soybeans contain urease that can rapidly turn urea into ammonia and cause ammonia toxicity.

For additional tips regarding feeding whole soybeans see Whole Raw Soybeans as a Cost Competitive Protein Supplement for Cows and Calves.

Testing for Feed Value

When buying damaged or discolored soybeans, it is prudent to have a feed analysis conducted on the soybeans to get an accurate assessment of their feed value. Deterioration in quality can occur due to weathering.

In evaluating if soybeans are price competitive to other protein sources, it is valuable to compare them on a dry matter basis to other common feeds frequently used as a protein source. For this example we will compare whole raw soybeans to alfalfa hay and dried distillers grains on a price per unit of protein.

Table 1. Comparing price per unit of protein for three cattle feeds.
FEED PRICE PER TON % PROTEIN % DRY MATTER PRICE PER LB
PROTEIN DM
WHOLE SOYBEANS $243 40 86 $0.35/lb
DRIED DISTILLERS $160 30 90 $0.30/lb
ALFALFA HAY $100 18 85 $0.32/lb

In this example raw whole soybeans at 40% protein would need to be at $6.25 per bushel (or $208/ton) or less to have a price per pound of crude protein that would be competitive with $160/ton dried distillers grains.

The bottom line number that producers need to know is the cost per pound of nutrient, either protein or energy, consumed by the cattle after all expenses and waste loss occur to accurately compare different feed options. The Feed Cost Cow-Q-Lator spreadsheet and NU Beef cowQlate app are two tools that allow producers to compare feed costs. They include delivery and storage expense as well as feeding cost and waste loss.

Grazing Mature Soybeans Standing in the Field

Some farmers with fields that are still too wet to harvest or that have had excessive bean drop are considering not harvesting beans. These fields can be grazed. However, it is important to understand that the plant itself has very little nutritional value (low in protein and energy) and thus a forage source, such as corn residue or hay must be provided. Cattle may select full bean pods and can scour if they consume too much. One way to avoid this is to provide limited access to soybeans. Providing palatable hay or another feed may also reduce the likelihood of cattle overeating soybeans. Remember, do not provide access to blocks, tubs, or supplements that contain urea when allowing access to raw soybeans.

Damaged or discolored soybeans can be a good source of protein for cattle. Effectively comparing them to other readily available sources of protein can help identify what is a “fair” value for the soybeans as cattle feed.

Healthy Steak Meals For Low Carb Dieting

Any diet can become unappetizing if it is too limiting or restrictive, and low-carbohydrate diets are no different. Without providing appetizing variations, dieters tend to slip back into old, carbohydrate-rich habits. The key to staying on track with a low-carbohydrate lifestyle is to consume a variety of flavorful proteins cooked to individual tastes.

Steak is a popular meal for people who shun carbohydrates, but many cooks do not know how to select the proper cut for the meal they want to prepare. This is tragic, because all steaks are definitely not created equal! Although the word is sometimes applied to fish or other meats, steak is generally a flat cut of beef. Often called beefsteaks, they can be enjoyed broiled, pan-fried or grilled over an open flame, and they are cooked to several degrees of completion.

Steak that is sailed on the outside and left especially raw on the inside is said to be prepared blue rare. Steak that is still red in the middle but warmed to a core temperature of 126 degrees Fahrenheit is described as rare. Steak that is cooked to a pink center and a core temperature of 131 is described as medium rare. A core temperature of 145 indicates a medium steak, and 154 is the core temperature for a steak cooked medium well done. Well done beefsteaks have no pink in the center and are cooked to an internal temperature of 163. Most cooks prepare steaks by applying a known amount of heat for a specific time for a specific thickness of meat. The process becomes very easy to judge after a few meals.

Filet Mignons are cut from the tapered end of the tenderloin. They are extremely tender cuts of meat, and are usually also the most expensive cut per pound. Prime rib, which is also a cut from the rib section, includes the bone. It is generally considered to be more flavorful than rib eye cuts, but it often contains gristle and is usually broiled. T-bone steak is cut from both the tenderloin and strip loin, and it gets the name T-bone from the shape of the bone that connects the two. When the amount of tenderloin is small, the cut is called a T-bone. When the amount of tenderloin is larger, the cut is called a porterhouse. Both cuts are usually large servings. Sirloin beefsteaks are cut from the hip, between the short loin and the rump steaks. Sirloins are tender, but slightly tougher than short loin cuts. They can be purchased with or without the bone. Any of these cuts in a reasonable portion (about the size of a pack of playing cards) is a fine part of any low-carb diet.

The New York strip steak is tender, but the strip loin cut tends to be high in fat. In beefsteaks, this feature is called marbling. Rib eye steak is cut from the rib section and is usually prepared on a grill. This cut does not include the bone. Like strip steak, rib eye is usually heavily marbled. In any dieting excess fats should be avoided, so skip these cuts if you're watching your waistline.

In restaurants, and on many home dinner menus, steak is often served with carbohydrates sides. Steak and potatoes, steak with grilled onions, steak with fries, and steak with vegetables like corn are very common meals. Instead of these carb-heavy sides, serve a nice steak with steamed vegetables or a light Cesar salad. Grilled or sautà © ed mushrooms are also low-carbohydrates that sides that go well with any cut of steak. Although onions are high in carbohydrates, they are very flavorful, and a small serving of grilled or pan-fried mushrooms with a steak can add a lot of flavor without packing a large carbohydrate punch. Many people enjoy horseradish on steak, which is another ingredient with a strong flavor, and strong cheeses are also excellent toppings for a grilled steak. Gorgonzola cheese or Roquefort blue cheese are excellent additions in small amounts.

Fruitarian: Mum has eaten only fruit for 27 years

A fruit salad is served up on special occasions like a birthday or Christmas.

A Queensland mum has lived off a raw fruit diet for nearly three decades.

Anne Osborne has been a fruitarian for 27 years, and raised her two children on the same limited diet.

Each meal is one whole, raw, mono fruit, such as an apple, mango, pineapple or papaya. 

For special occasions like a birthday or Christmas they would get a fruit salad.

The 52-year-old told the Courier Mail she did supplement her children’s diets with breast milk for nearly four years.

“The boys would have had nuts and seeds too,” she said of her children who are now 14 and 27.

“They now eat other things, which is fine by me.”

“I’m not crazy, it just works for me and it’s not for everyone.”

fruit

Anne Osborne, 52, has eaten nothing but fruit for 27 years. Source: Courier Mail.

“Every piece of fruit tastes different”

The Sunshine Coast woman eats more than 10 fruits a day. She started out as a vegan in her 20s for ethical reasons but then dropped vegetables over time.

“I’m never bored with the diet,” she said. “For me, every piece of fruit tastes different. That is why I don’t eat two or three at once as I don’t want to corrupt the taste.”

She said her diet is only made up of “good-quality organically grown fruit” and her limited intake has had no negative affects on her health.

“My bloods tests are all normal and my doctor said I had the best cholesterol levels he had ever seen,” she told the publication.

Is the diet safe?

Ms Osborne said that by eating raw fruit, full of fibre, she does not experience the same insulin spikes people have on sugary foods.

But warned it wasn’t a good idea to move from an ordinary diet to fruit only.

Apple chief Steve Jobs was reportedly a fruitarian at certain times of his life before dying at age 56 from pancreatic cancer.

When Ashton Kutcher played the role of Steve Jobs in the movie Jobs, he trialled fruitarianism for one month and was hospitalised with pancreatic problems.

The pancreas secretes blood sugar-regulating hormones.

Feeding RAW Food to My Blue Bay Shepherd – K9 Mukbang Poultry Episode



In this video I feed my Blue Bay Shepherd Kurgan and German Shepherd Lobo some RAW chicken leg quarters as q snack when we returned from our morning hike through the Mississippi River valley. My dogs will get more food later that will include some offal and fruit/veggies with it. If you want to see what that meal would like just look through my RAW food playlist below.

** DISCLAIMER **
“I’m just some guy on YouTube.” I am not a “professional” dog trainer nor K9 nutritionist and I am not representing myself as one. I am here just showing what ‘I do’ and what ‘works for me’ as a long time Animal Warden, breeder and dog rescuer and I explain while doing it why I do it this way. 🙂

* Before asking me any feeding questions in the comments (OR ON INSTAGRAM) look through the several links I am providing below. 99.9% of any RAW feeding questions you have for me will be answered expertly in those links in more detail than I can provide in the video comments. 🙂

*To answer a question I know I will get in the comments:

* Yes, it’s OK to feed your dogs ‘RAW’ bones. It’s only cooked bone you should never feed your dogs – Cooking the bone makes it undigested, brittle and prone to causing obstruction of the g-track and a perforated bowel. Canines are meant to digest raw bones and have been doing it for millions of years. Don’t take my word for it though, I’m just some guy on YouTube… lol. Do your research. I’ll provide some links down below if you’d like to do that. I’ve been feeding this way for over 20 years with great results.

*Muk-bang or mukbang is an online broadcast in which a host eats large quantities of food, while interacting with their audience. Usually done through a webcast.

* I feed my dogs the B.A.R.F. Diet (Biologically Appropriate Raw Foods). Here are a couple of books on the B.A.R.F. diet I recommend by DVM Ian Billinghurst.

Give Your Dog A Bone

Grow Your Pups with Bones: The BARF Program For breeding Healthy Dogs And Eliminating Skeletal Disease

Here is a good online resource if you are looking to get started feeding your dog a raw diet…

RAW Food amount calculator – How much to feed

Vet Gives The Health Benefits of Raw Feeding for Dogs…

Watch video and check out article linked below on the dangers of commercial pet foods and myths about feeding raw…

Some other RAW feeding videos I recommend below…

Is It Expensive To Feed Your Dog RAW Foods?

Does RAW food make dogs aggressive?

Guide to feeding dogs RAW food

How to feed your dog RAW food

How to feed your puppy RAW food

***Here is a playlist of 100+ videos of my dogs and puppies eating various things on the raw diet…

***Here are my channels top 3 videos…

This Is What Happens When You Feed RAW food To Dogs!!!
2,267,841 views

This Is What Happens When You Feed Cucumber To Dogs!!!
444,170 view

ANTHEM of an OUTLAW – Apalachee Don (featuring BIG Chuk)
419,245 views

*** New Video series ***
Food Aggression in Puppies

*Visit my Instagram:

*** The Renascence Bulldogge has EB, Hermes OEB along with pitbull, bullmastiff, english mastiff and American bulldog in it’s breed foundation. The Black and tan and chocolate and tan coat colors seen in my bloodline and now in several OEBs that have my dogs mixed into them come from a black and tan Sorrel line pitbull I used when creating my dog (I used an Old Family Red Nose pits too). 🙂

Using Exfoliation For Acne Scar Removal

It is difficult to be plagued with both acne and acne scars. Ideally, you should be able to address both problems simultaneously. Unfortunately, many of the methods used to eliminate acne scars can actually cause more acne. However, one technique that is good for both acne and acne scar removal is the age-old technique of exfoliation.

The common techniques used for pimple, blackhead, and whitehead removal focus on topical mixtures. Most of the time, the topical mixtures cleansse the dirt from the pore, kill germs, and remove excess oil. Unfortunately, these topical treatments often dry out the skin while getting rid of acne.

Acne scars, as with all scars, must stay conditioned in order to be lightened and reduced until they go away. The skin drying effect of topical acne treatments actually makes scars worse. Scars are typically treated with natural moisturizers that keep the skin soft. However, these moisturizers can sometimes clog pores and cause aggravated acne.

This is why exfoliation is such a fantastic way to treat both issues effectively and achieve acne scar removal. Exfoliation is simply the peeling away or breaking down of the top layers of skin. This layer of skin is primarily composed of dead skin. This dead skin mixes with oil and dirt to clog pores and cause acne. Exfoliation also scrubs the pores, cleaning out the material clogging them and breaking you out. This eliminates basic blackheads and whiteheads and advances more aggressive acne.

This outer layer of skin is also where the older, upper layers of scar tissue are located. If you want to remove your scars, it is important to remove the older skin to promote new skin growth. This will help eliminate the tough and discolored skin that makes your scars noticeable. Exfoliation literally breaks down these outer layers of scar tissue at a microscopic level, making way for new skin growth. Furthermore, the rubbing increases the blood flow to the scar to promote skin growth.

Exfoliation can be done using over the counter treatments. These mixtures typically have some kind of "grit" ingredient to scrub the skin. There are also chemical solutions often used to exfoliate and peel the skin.

However, you can achieve similar results naturally. You can use a slightly coarse wash cloth to scrub your skin. There are also homeopathic recipes available you can use that scrub your skin and condition it simultaneously.

If you are suffering from acne and acne scars, there is hope. You do not have to choose treating your acne or your scars. You can use exfoliation to achieve clear skin that is acne and scar free.

Pet Raw Food is Booming with the Major Players Like WellPet, Stella & Chewy Adopting Latest Technologies

Pet Raw Food research report 2018

Marketresearchpro has recently published a report named “Documenting The Market Growth Of Pet Raw Food Industry: 2017-2025” focussing on the Pet Raw Food which holds a huge market share in 2018 both in terms of value and volume. This report intends to study the developments of the Pet Raw Food market in, including its development status, applicant profiles and future trends, along with focus on the top players in the market. To understand all of it, this well-researched report will reveal the market situation in general for you, along with the future forecast of the market.

Access full sample report of Pet Raw Food market 2018-2025 research @ https://marketresearchpro.net/global-pet-raw-food-market-insights-forecast-to-2025/

What Are The Growth Factors That Drive Pet Raw Food Market

Growth in the Pet Raw Food market has increased the demand for Pet Raw Food. The higher profit growth have increased the demand for {Products} in the Pet Raw Food market. Other factors that are driving the growth of Pet Raw Food market are:

  • Growing population
  • The rise in technological advancements
  • The total market size
  • Key market drivers
  • Major players in the market
  • The growing disposable income

You will get a look at the customised market segments according to geographical regions, country or even different combinations of manufacturers in the market @ https://marketresearchpro.net/global-pet-raw-food-market-insights-forecast-to-2025/

What Are The Main Criterias To Understand The Pet Raw Food Market?

These are the factors that are will essentials to the Pet Raw Food market. If you do not have access to these information, to understand the Pet Raw Food market would be futile:

Market Players Products User Applications Regions
WellPet, Stella & Chewy, K9 Naturals, Vital Essentials Raw, Bravo, Nature’s Variety, Steve’s Real Food, Primal Pets, Grandma Lucy’s, NRG Freeze Dried Raw, Orijen, NW Naturals, Dr. Harvey’s
  • Frozen Pet Food
  • Freeze-Dried Pet Food
North America, United States, Canada, Mexico, Asia-Pacific, China, India, Japan, South Korea, Australia, Indonesia, Singapore, Malaysia, Philippines, Thailand, Vietnam, Europe, Germany, France, UK, Italy, Spain, Russia, Central & South America, Brazil, Rest of Central & South America, Middle East & Africa, GCC Countries, Turkey, Egypt, South Africa

Basic Understanding Of The Pet Raw Food Market

By now you must have got an answer to most of your queries on the Pet Raw Food market. This report will provide you an assessment of majorly the following:

  • Overview of the products in the Pet Raw Food market
  • The revenue generation and sales data of the Pet Raw Food market
  • The overview of the market size of Pet Raw Food market
  • The leading manufacturers and suppliers of the Pet Raw Food market
  • The cost analysis strategy of the manufacturers
  • Basic challenges faced by market players depending on their market position

Do You Have Specific Requirement? Ask To Our Experts @ https://marketresearchpro.net/global-pet-raw-food-market-insights-forecast-to-2025/

The major years that will be considered to estimate the market size of Pet Raw Food are as follow:

  • History year: 2013-2017
  • Base year: 2017
  • Estimated year: 2018
  • Forecast year 2018 to 2025

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