Singapore’s Cocoloco emphasises raw and natural with its pink offering

Cocoloco’s parent company is Siam Coconut Pte Ltd, a well-known supplier of Thai coconuts for big food service outlets such as Jumbo Seafood and Thai Express.

Having been in the coconut industry for over 18 years, the family-run business was revitalised after Kelvin Ngian, whose father owns the company, came in with fresh perspective.

“There was a sudden [surge in] interest in packaged coconut water when I joined the company about seven years back, [but] after trying all the options [available], I felt like none of them tasted like the actual thing,” ​Ngian, who is also General Manager of Siam Coconut, told FoodNavigator-Asia.

“So [my approach] to creating the next best thing to an actual coconut, [which was also the easiest], to simply empty the coconut into a bottle [and sell it].”

He added that the ‘purist’​ approach to coconut water not only worked, but keeping things pure and raw added the appeal for consumers.

“So that’s how Cocoloco was born – [Loco is] a word play on both local and crazy,”​ he explained.

As for the aesthetic aspect of the product, being that it is a pretty pink in colour, Ngian claimed this to be a 100% natural occurrence.

“That is probably the most asked question of all – a lot of people think we add colouring or flavouring,”​ he said.

“But truth be told, we add absolutely nothing to our coconut water.

“Cocoloco turns pink because of a natural reaction between light and a natural antioxidant called polyphenols found in coconut water. And because we are raw (meaning we don’t cook our coconut water), these polyphenols react with light and turn pink naturally.”

6 Mistakes You Are Most Likely Making When Taking The Paleo Diet

While the Paleo diet is a great diet, there are some people who do not get the results that they expect. Here are some of the reasons why these people fail on the diet:

Taking Plenty of Nuts

Although, nuts provide you with a lot of calories and fiber, you should avoid taking plenty of them especially if you have a digestive problem. If you have a problem, you should avoid the nuts in your diet until your digestion is perfect.

Taking Too Little Salt

Excess salt is a problem, but having too little salt can also be a big problem. It's common for people to have low blood pressure when they are on the Paleo diet. If this is the case with you, you should consider adding a little bit of salt in your diet.

Not Taking Enough Carbohydrates

Many people who take the Paleo diet tend to avoid taking carbohydrates as they feel that they do not need them. Many of these people end up taking very little carbohydrates. These results to them having very little energy reserves in their bodies.

There is nothing wrong with taking small amounts of carbohydrates; however, you need to ensure that you do it right as doing it the wrong way will most likely result in damage in your thyroid and adrenal glands.

Eating Processed Foods

The Paleo diet recommends that you take natural foods; however, there are some people who go ahead and take processed foods such as nut milks and nut flours. These foods are hyper-palatable so you keep on wanting more. They also contain high levels of calories which are not good for you especially if you are interested in losing weight. The best way of going about it is avoiding the foods. If you have to take them, you should take them to a minimum.

Avoiding Exercises

Exercises are very important for you to have a healthy lifestyle. The cool thing is that you do not have to engage yourself in complex exercises. A simple exercise such as walking is enough to help you live a healthier and fulfilling life.

Not Tracking Your Progress

This is synonymous to not knowing where you are going and where you are coming from. To be on the safe side you should track your progress. For example, if you are interested n losing weight, you should take it up yourself to weigh yourself every week. This way you will know whether you are adding or losing weight. You will also know what you need to do in order to achieve the results that you want.

We are Not Raw or Vegan Extremists



The diet drama on the internet is hilarious to us, but confusing and scary to many people. We don’t really fit into any of those categories and we have no desire to because life is too short to get upset over things like that. We try our best to be healthy but we are not fanatical about it. We love to go out to eat and study how the great restaurants of the world present and prepare their food. It gives us ideas and inspiration to create our own healthier versions. Sure we go out to eat but we try to keep it within reason- we don’t eat meat, we avoid bread and wheat whenever possible but we don’t freak out if there is a bit of dairy in something or its cooked. Geez. We are MAINLY raw almost all the time so we are pretty darn healthy. We never claim to be all natural. What we do is show people how to be healthy DESPITE exposure to unnatural substances in the modern world, which is much more realistic than to tell people to be naked hippies living in the woods, which is unrealistic. We dont want people to copy us, just be inspired and use what bits and pieces they want in their own lives. That’s it. Let everyone live the way they want and let us all honor and respect each others choices. Life is too short for comparing and bickering. Everyone is unique and that’s what makes the world special. Love and Light to all.
our cookbook www.HealthyCookbook.com
our free health ebook www.HealYourself101.com
Raw Cashews

The wild-caught fish you’re eating could have worms in it – Story

– Not to open a can of worms, but actually, there could be worms in your wild-caught fish.

Tiny worms can make it all the way from the ocean to a dinner plate. One food blogger found three “squirming, blood-red” worms in her leftovers from one of Portland’s best-reviewed restaurants, accord to Vice’s Munchies.

All living organisms, including fish, can have parasites. Roundworms, called nematodes, are the most common parasite found in saltwater fish, such as cod, plaice, halibut, rockfish, herring, pollock, sea bass and flounder, according to Seafood Health Facts, an online resource about seafood products operated by the Delaware Sea Grant.

These nematodes are sometimes called “herring worms” or “cod worms.” Experts say there are actually several different species of nematodes. All are in the Anisakidae family, which can cause the parasitic disease anisakiasis when ingested by humans in raw or insufficiently cooked fish, Seafood Health Facts says.

Once inside the human body, the worms can invade the gastrointestinal tract, according to the U.S. Centers for Disease Control and Prevention. Eventually, the parasite dies and causes an inflamed mass in the esophagus, stomach or intestine.

Symptoms of anisakiasis are abdominal pain, nausea, vomiting, abdominal distention, diarrhea, blood and mucus in stool, and mild fever, the CDC says.

The life cycle of an anisakid nematode begins when seals or sea lions eat infected fish, according to Seafood Health Facts. The larval nematodes grow to maturity, and the marine mammal then excretes the nematode eggs into the sea where they hatch. Shrimp-like animals eat the larvae, and fish eat the shrimp. The larvae then develop into the form we see in fish.

Fish like trout and salmon that spend all or part of their life in freshwater might carry diphyllobothrium tapeworm larvae. These “small, whitish, and somewhat flabby” worms are common in salmon from some areas of Alaska, Seafood Health Facts states.

The life cycle for a tapeworm is similar. Mammals or birds eat infected fish, and the eggs hatch in freshwater. Crustaceans eat the eggs, freshwater and anadromous fish eat the crustaceans, and then humans eat the fish.

“Parasites are a natural occurrence, not contamination,” Seafood Health Facts says. “They are as common in fish as insects are in fruits and vegetables. Parasites do not present a health concern in thoroughly cooked fish.”

These parasites become a cause for concern when diners eat raw, undercooked or lightly preserved fish such as sashimi, sushi, ceviche and gravlax, health experts say.

There are precautions seafood processors can take to make sure the fish is free of worms, however. Many inspect seafood with a technique called “candling,” which involves examining fish fillets over lights so shadows from the worms become visible.

If diners choose to eat raw fish anyway, the Food and Drug Administration says a rule of thumb is to eat fish that has been previously frozen.

Freezing fish to an internal temperature of -4 degrees Fahrenheit for at least seven days will kill parasites. Cooking seafood to an internal temperature of at least 145 degrees Fahrenheit for 15 seconds also kills parasites, the CDC says.

The problem, however, is that some foodies prefer the delicate flavor and texture of uncooked fish, and many chefs are reluctant to overcook fish as it can become dry.

“Most fish shrink at 120 degrees Fahrenheit and begin to become dry around 140 degrees Fahrenheit,” food science writer Harold McGee explains in his book “On Food And Cooking: The Science And Lore Of The Kitchen.”

In general, McGee says the ideal temperature for most cooked fish and shellfish is between 130 to 140 degrees.

“Some dense-fleshed fish, including tuna and salmon, are especially succulent at 120 degrees, when still slightly translucent and jelly-like,” McGee writes. That temperature, however, falls short of the heat needed to completely kill the larvae.

While the foodie trend is to eat wild-caught seafood, the best way to avoid the risk might be to avoid eating raw, wild fish altogether.

The good news is that nematode infections appear to be rare. Of the roughly 20,000 cases of seafood-associated parasite infections reported worldwide, more than 90 percent were found to occur in Japan.

“Although it has likely been greatly underdiagnosed and underreported, (approximately) 60 cases of anisakidosis have been described in the United States,” a 2010 study published in Clinical Infectious Diseases states.

So at the end of the day, it might be about weighing the risk versus reward when ordering raw fish during your next sushi outing.

The Adventure of Fresh Food

I have always looked at food as something you eat when you are hungry or eat to satisfy a craving (pasta, cookies, waffles, etc.). I also have equated it with holidays, romance, and friendship. It has only been since moving to the country and living in the middle of a fresh farm food mecca have come to regard food as a means of expressing creativity, health, deep community, and unbounded joy.

I watch in wonder every year as apricots and tomatoes magically appear and weigh down branches and vines with their gifts. A silent prayer raises my heart in wonder at how much grows out of tiny seeds and how deep and rich the flavors are. I am a city girl-fairly new to this existence. It is becoming obvious that real food is better, healthier, more magical, and more fun to pick, eat, and store than grocery store food.

Real food has become my fountain of youth and my adventure companion as I travel through recipes, regions, and cultures without leaving home. I am learning to find new simple tools to play with that enhance the process of discovery in learning about things like grape pies, apricot coffee cake, greek salads, and apple cakes. The real food adventure continues to excite not only me, but the participants of my experiments as gifts, dinners, and community pot luck contributions as well as my house pets, who seem to immediately relax quietly on the kitchen floor when the vegetable chopping or stirring up eggs and butter begins.

I do not advocate having all the answers. In fact, that is what I love the most is the journey of change. My relationship with ingredients changes with the season, the time of day, who is in the house, what mood I am in, a country I have visited, and so on. The energy flickers on and off towards cooking. It is not always there. Everyone has their own relationship with food.

I am hiring some of the discoveries that follow will be enjoyed by others. If this were a workshop, I would welcome all suggestions, as I am sure you all have your own tricks and secrets. For me, I have always traveled. Once I count the countries I had visited and the number came to 35. I had lived in three other countries for short periods of time and loved it. What I am finding is that the discovery of working with real food is similar to an adventure travel trip. I use recipes, but experiment if I feel like it. If I see an ingredient I want to use, I do a search on the internet for recipes with that ingredient. If I have used cans or packages of something in the past, I try to figure out whether I can get that ingredient without packaging or cans. I have learned to store (can or freeze) all of my surplus fresh food (apricots, grapes, tomatoes, etc.) and found it tastes fabuloso in the middle of the winter. (Fresh concord grape juice-there is nothing like it! !!!).

So, to sum up, with cooking, as with travel and life- The journey is the reward, the recipe is the travel guide, and if you change your mind in the middle of the journey and want to go somewhere else-that's part of the fun .. The worst that can happen is you learned something.

Denny’s Restaurant shuts down for hours after raw sewage came through floor drains

LARGO, Fla. — Denny’s operates over 1,600 restaurants in the United States and over 80 restaurants in Florida.

But one bay area location had to stop serving customers due to raw sewage in the kitchen.

DIRTY DINING | Wendy Ryan uncovers outbreaks and violations at local restaurants

Denny’s Restaurant at 940 Missouri Avenue in Largo had to temporarily close their doors from 11 a.m. to 5:30 p.m. on Friday, May 3, after inspectors found raw sewage coming through the floor drains with an “objectionable odor” in the back kitchen area.

According to the inspection report, that sewage/wastewater was backing up through the floor drains near the dry goods storage area every time the hand wash sink and dish machine were turned on.

The state discovered 30 other violations on May 3 and several were considered “high priority violations” that could make you sick.

Inspectors documented liquid eggs at 46 degrees Fahrenheit, turkey at 59 degrees, ground beef at 46 degrees, mashed potatoes at 46 degrees, cut lettuce at 52 degrees and cut tomatoes at 42 to 44 degrees.

All cold food should be held at 41 degrees and below.

The state saw raw chicken strips stored over French fries and raw fish stored over ready to eat foods. Both are cross contamination issues.

The inspection also mentioned walls soiled with accumulated black debris, ceiling tiles missing, the ice machine rusty, the walk-in cooler door falling off its hinges, the floor soiled with accumulation of debris, and live, small flying insects in the kitchen and storage room.

Denny’s released the following statement regarding the sewage incident:

The restaurant closed for approximately 4 hours and fixed the majority of the issues immediately, including the drainage problem. We take these matters seriously as the health and safety of our guests is of the utmost importance.

Creating A Fat Burning Diet That Works

Health and wellness is definitely an evolving process of health that can prove to be incredibly complicated for anyone involved in trying to accomplish it. The actual composition and makeup of body mass and how foods are absorbed are much different for everyone which could require something different and unique for each person as opposed to bulk nutritional plans. People considering this process should know what is usually involved in creating the right fat burning diet for their specific weight loss needs.

The process that surrounds obesity and being overweight in general is definitely one that can be incredibly complicated and challenging to work through. There are an amazing number of people who face quite a number of health issues and sources of stress when trying to manage their weight can prove to be incredibly challenging for those involved. Those looking to lose as much weight as possible are fortunately to have a wide range of diet and nutritional plans that can gleam in this information age.

People that decide to lose weight for any given reason are often making a very powerful and effective health decision. Each person commonly responds to changes in diet and exercise habits in a completely different manner which often makes result varied and complicated to measure and compare. There are a few commonalities one is able to factor in relating to nutrition that help anyone get on the path to losing weight quickly.

A very fundamental nutritional decision is actually making sure that calories are significantly reduced. People that burn more calories than they consume are often partaking upon an incredible weight loss regiment. Diets that are low in calorie and involve portion control are more successful in remaining reduced in overall count.

There should also be reduced levels of sugar that are ingested. The sources of food that are low in sugar are commonly known to be less likely to absorb as fat. This provides the means of ensuring people ingest incredibly healthy foods at all times.

All natural and whole foods should definitely be part of a specific fat burning diet plan. Foods that are processed and canned or even frozen often lose an incredible amount of their nutritional value. This usually makes then not effective for those considering what they provide for weight loss.

So in summary the right fat burning diet will include reduced calories, natural whole foods, and portion control. When you combine these components into your nutritional plan, not only will you burn fat, your gain nutritional value of whole foods which leads to weight loss and a more healthy you.

Filipino Recipes – Shrimp Meat Tortilla (Omelet) Recipe – Pinoy Food

The good thing about tortillas is the fact that you can use almost anything to whip into a wonderful recipe. For this post, I combine pork and shrimps (two of my favorites) into a yummy Shrimp Meat Tortilla good for young and old folks alike. I say so, because from my Grandma down to my little 2-year old boy, this all-around recipe can be served any day. I prefer to serve this during breakfast to break the monotony of cooking plain eggs. With meat and shrimps in the mix, you can tease the taste buds of the people you love. An ordinary breakfast can be turned into something full of smiles and praises whenever I place this dish on the table.

There are still many versions of tortilla that you can prepare out of mixed meats but I always find this recipe as the best meat combination. You can trust me on this!

Ingredients:

  • 1 cup ground pork
  • ½ cup shrimps shelled(cut finely)
  • 1 clove garlic (minced)
  • ½ cup onions (chopped)
  • 2 eggs
  • ½ cup sliced tomatoes
  • 4 tbsp shortening
  • Salt and pepper (to taste)

Cooking Procedure:

  • Sauté garlic, onion and tomatoes in shortening. Add ground meat then shrimps and continue cooking until well cooked. Season with salt and pepper. Remove the cooked mixture from the pan and set aside.
  • Grease the pan with enough shortening and line with a banana leaf. Beat the eggs and add the cooked mixture. Pour the mixture over banana leaf and let cook. Line a plate with another banana leaf and turn the tortilla upside down. Put it back in the pan to brown the other side.
  • Serve hot.

‘I feel like I belong’: Maine South’s Gianna Faraci breaks through with trip to badminton state meet

An innocent nudge from a friend during physical education class led then-sophomore Gianna Faraci to join Maine South’s badminton team.

In the ensuing 15 months, the junior has made remarkable progress, going from a complete novice to competing in the singles draw at the state meet Friday in Charleston.

“I’ve found that I really have a passion for the sport,” Faraci said. “I’ve always been really competitive in so many sports and always think there’s room for improvement.”

Some improvement naturally comes through practice and repetition, but Faraci’s athleticism is the main reason why she’s gained so much ground so quickly. She began the season playing No. 3 singles and ended it by playing against top-flight competition, which she said has made her a better player.

The season’s stretch run included a memorable sectional performance and a win against Sandburg’s Kaylynn Murray in the first round of the state meet. Faraci lost her next two matches, but that likely will motivate her heading into her senior season.

“Late in the year was when she really began to blossom,” Maine South coach Eve Muir Wilson said. “She can get away with beating some opponents just being more athletic, but she’s still pretty raw shotmaking-wise. She’s only going to get better.”

Muir Wilson pointed to a prime example of Faraci’s potential in two sectional matches against Lake Forest’s Bridget McGreevy.

As the season wore on, Faraci’s bread and butter became clearing shots toward a right-handed opponent’s backhand. The problem she encountered at sectionals: McGreevy is left-handed.

In their first matchup, Faraci innocently fed McGreevy a healthy diet of forehand opportunities, and McGreevy took advantage of those chances. In the rematch, Faraci varied her returns enough to record a three-game victory. She clinched a trip downstate.

“I learned a lot from that, finding different strategies to win,” said Faraci, who finished the season with a 15-16 record. “The girls I’m playing are good, so I’ve got to be smart, in addition to playing well.”

Faraci might be relatively new to the sport, but she brought some skills from years playing tennis at Park Ridge Country Club. She also brings a competitive edge to the court, something she tries to emulate from her tennis inspiration: Serena Williams.

“I think about her when I’m playing, how she’s always driving for more,” Faraci said. “She never gives up on shots and doesn’t let anyone stop her.”

With more fine-tuning and a commitment to offseason workouts this summer, Faraci might end up making a deeper run at next season’s state meet. She said she’s confident that her tennis training gives her an advantage on the court, too.

“I feel like in the end, I learned how to play like the other top girls and to play on their level,” Faraci said. “I feel more like a true player, instead of just hitting it over the net. I feel like I belong.”

Steve Reaven is a freelance reporter for Pioneer Press.

Twitter @Pioneer_Press

Global Frozen and Freeze-Dried Pet Food Market 2019 WellPet, Stella & Chewy, K9 Naturals, Vital Essentials Raw, Bravo – Global Industry News

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