Milk Protein Will Block The Effect of Tea
Consuming milk is good for health, but the bunch advantage of milk will disappear if tea is mixed with milk. A research in German shows that the soothing effect of black tea towards the relaxation of artery will lose if once it is contaminated with milk.
Tea is a drink the most consumed in the world, after water off course. Especially after reported that consuming tea will help to reduce the possibility of heart disease and cancer, tea is consumed in wider range. Stangl and his research team sound that the females who consumed a half-liter of black tea has a looser artery than those who aren’t consuming tea. Artery relaxation is proved to be concerned with increasing of blood flow, which is caused by tea. This condition will make the heart disease may reduced.
The effects towards human heart is actually depends on eNOS, an enzyme that synthesize nitro-oxide messenger. Tea will increase the activity of eNOS. But if tea is mixed with tea up to 10%, the relaxation effect won’t be seen anymore.
Research by Stangl has shown that casein protein of milk has blocked the effect of tea. This kind of protein has specifically tight the matter of tea , that is catecin, or which is called EGCG. Catecin is a polyphenol, a material which is considered taking responsible for the health effect of tea
soyghurt
Almost the same with cow milk, soymilk can also be fermented. If fermented milk made of cowmilk named as yoghurt, then fermented milk of soymilk is called soyghurt. The basic of making soyghurt is the basicall the same from yoghurt. Only that soyghurt has a different level of difficulty to that the yoghurt. The main cause is because soymilk has a different type of carbohydrate.
A research mentioned that if soymilk is added by starter and incubated for 4 hours, in the temperature of 45′C, will not result in any changes of pH and viscosity. In other word there’s no yoghurt formed.
In order to make the fermentation works, a sweetener needs to be added to the soymilk first. Read more
Incoming search terms:
Tempe, Cake of Fermented Soybean
Cake of fermented soybean or well-known as ‘tempe’ is quite popular food in Indonesia. Tempe is loved especially caused by it’s unique and original taste, its ease of use, as ingredients of a cuisine, or it can even be eaten instantly, only by frying. Besides it cost not that expensive in markets. As the people’s cuisine the tempe is so much ease to find, in traditional markets, the tempe are abundant.
Tempe is made of good quality soybean which is pealed, soaked for one whole night, then braised into boiled water till fully cooked. Later on, the soybean is fermented and covered. According to the tempe makers, the ideal temperature for making the tempe is 25′ celcius. The ferment process takes only 24 hours, after that it’ll be better to uncover the wrapper. This will prevent the tempe from over-ferment
