ActiveCoffee

Planning Your Acid Reflux Diet

Acid reflux is a medical condition that affects people of all ages. Acid reflux happens when the stomach produces acid to digest food and that acid regurgitates into the esophagus. Heartburn is the most common symptom of acid reflux. Heartburn is typically uncomfortable, but can be very painful as well. no cure has been found for acid reflux, but the symptoms can be controlled with a good acid reflux diet.

The following is a short list of foods that are high risk for causing acid reflux symptoms. These foods may bother some people with acid reflux and not others because everybody’s system is different. These foods are common foods that are avoided in an acid reflux diet.

Fatty meats
Dairy foods high in fat
Coffee and tea (both caffeinated and decaf)
Alcohol (beer is especially bad)
Most citrus or acidic fruits and vegetables
French fried and mashed potatoes

Reducing these high risk foods in your acid reflux diet can potentially reduce acid reflux symptoms.

Some low risk foods that should be included in your acid reflux diet are:

Extra lean beef
Lean chicken or turkey breasts
Fish
Breads and grains
Low citrus fruits such as bananas and apples
Green vegetables, carrots and cabbage
Low or non-fat dairy foods

This is certainly not a complete list of foods considered safe for an acid reflux diet. it is a general compilation that should be enough to get your first menu planned. even though these are considered low risk for causing acid reflux symptoms, some people may be sensitive to certain foods and have problems from them regardless of which list they are on.

Overeating can cause symptoms of acid reflux. this happens because when you overeat your stomach has to produce more acid in order to digest the extra food. when there is more acid in the stomach, there can be more symptoms as a result. The best acid reflux diet consists of three small meals per day and two healthy snacks to prevent overeating.

Keeping a diary of the foods you eat and when you have symptoms for at least two weeks. once you have determined which foods are causing your symptoms you can eliminate them from your acid reflux diet.

Acid reflux symptoms can be especially problematic for babies and older adults. Bleeding ulcers, difficulty breathing, gagging, and the feeling of choking are other symptoms of acid reflux. a baby with acid reflux can experience coughing and vomiting. Babies are unable to express their symptoms and they should be discussed with a pediatrician. Older adults should chew and eat slowly to avoid choking and regurgitation from acid reflux.

Acid reflux disease should be taken seriously as it can be dangerous. Some treatments for acid reflux include antacid tablets, foam tablets, and exercise. Surgery is a last resort acid reflux treatment when other treatments fail. a lifestyle change, including the implementation of a good acid reflux diet, is a step in the right direction toward fighting acid reflux.

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decaf coffee acidity | Gourmet Coffee

During the Civil Rights movement it was tough for African-Americans to sit down in a bus station and enjoy a cup of coffee. Today anybody can walk into a Starbucks but they can’t buy a cup of the world’s top espresso roast. Not even here in Brazil, the world’s coffee capital, where I’m blogging from.

Call it free markets, call it fair trade, call it Starbucks excellence in marketing. The bottom line is that less expensive Robusta doesn’t fit Starbucks image or that of its customers. But Robusta is the world’s favorite espresso coffee, containing twice as much of what people really want from an espresso than more expensive Arabica roasts … caffeine buzz.

Coffee is the latest test of the globalist model that favors selling goods and services based on value perception rather than on price. And in a tight money US economy Starbucks gambled, putting its brand loyalty on the line by making customers pay more. Starbucks fans weren’t happy in January when the coffee giant initiated surprise price increases on many drinks.

But the now more expensive 1 oz Arabica shot contains just half the caffeine buzz one gets in a 6 oz cup of drip Arabica coffee. Price hikes might mean little to the soccer mom driving her Range Rover with four cup holders and two cell phone chargers who frequents the store on Wilshire in Beverly Hills. But it means a lot to senior citizens living on fixed incomes who gather at the Lake Avenue Starbucks in Lake Worth, Florida.

When double caramel macchiato fans are smothering the expensive Arabica coffee taste with syrups and sugar and artificial sweeteners why pay more for an expensive Arabica shot when Starbucks can open the door to Robusta espresso, offer the big buzz that coffee lovers want for less and pass the savings on to their valued customers.

After all, in the Latin Quarter in Paris, on the via Veneto in Rome and along the Prado in Madrid, when it comes to espresso, Robusta is the people’s choice.

Arabica espresso lovers will definitely wake up and smell the coffee now that
the International Coffee Organization (ICO) has blamed global warming for lower production and higher prices. at a recent meeting in Guatemala City Nestor Osorio, head of the ICO, reported that Colombia Arabica production has dropped 33 percent. Osorio claimed that coffee growers and energy companies are now competing for control of the cooler highlands in Colombia and other nations where expensive Arabica grows best. Forget fair trade and socially responsible growers. The best beans go to the highest bidder and consumers get sticker shock.

Starbucks big value proposition is the fabled Arabica espresso taste, never mind that many coffee lovers smother it with other flavors. Starbucks media collateral indicates that its Arabica-based espresso products are created for taste preferences in particular markets. But unlike the beer industry, which openly uses flavor enhancers like hops oils to add taste and value, Starbucks doesn’t reveal whether they employ any flavor modification processes to satisfy market taste preferences in their Arabica expresso.

Because it is a social beverage, coffee is one of the most discussed topics on the internet. But the conversational nature of online coffee chat actually undermines the ability of consumers to develop a strong voice to employ what economist John Kenneth Galbraith called “countervailing power” by organizing to win price rollbacks. Using online resources proactively, globalism has helped create a docile consumer base that protects its first mover advantage.

Connoisseurs of champagne watched quietly when the French government expanded the Champagne region of France to accommodate growing demand for the bubbly. nobody questioned brand dilution when France expanded the borders of the Cognac district to meet demand. Mexico has a government organization that restricts tequila production to agave plants grown in the state of Jalisco. But you can ask any bi-lingual vendor at a liquor store in border cities like Ciudad Juarez or Nogales what media chafa tequila is, and they will tell you.

When he was working on his Nobel Prize for bringing “peace with honor” to Vietnam, godfather of Globalism Henry Kissinger ordered the bombing and defoliation of large sectors of Southeast Asia. The coffee producing regions of Vietnam were turned into an economic basket case. Today, Vietnam is the #2 producer of coffee in world according to the ICO, having surpassed Colombia. most of the production is Robusta, used in espresso roasts, and in freeze-dried instant coffees.

Whether its Arabica versus Robusta, expensive hybrid cars versus the $3000 Tatas and Nissans that are ready for market in India and Australia, or costly name brand software versus inexpensive Linux based products, the globalist paradigm for “democracy” favors high price bundled with the essence of value, rewarding those in the eye of the triangle, reinforcing the top down ordering of societies and the pathology of underdevelopment that keeps poor nations poor.

With coffee prices trending upward maybe its time for the great Arabica versus Robusta espresso taste test … retweet that.

Eric Ehrmann: Memo to Starbucks Fans: Global Warming is Driving Up Coffee Prices

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PORTLAND, Ore. (AP) — Shares of Green Mountain Coffee Roasters Inc. rose in trading Thursday after J.M. Smucker co. annouced a joint deal with the coffee maker’s single-serve coffee business.

Under the multiyear deal, Green Mountain will use Smucker’s popular coffee brands — which include Folgers and Millstone coffees — in packs that work with its single-cup Keurig brewing system. the terms of the deal were not disclosed.

The packs, called K-Cups, will start becoming available by fall.

The Keurig brewer has been a fast-growing business for Green Mountain. in its last quarter, sales of the Keurig single-cup portion packs more than doubled, while sales of its Keurig brewer and accessories rose by more than 86 percent.

Shares of Green Mountain coffee rose $2.75, more than 3 percent, to $83.87 in late afternoon trading.

Green Mountain Coffee shares rise on deal

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I need a full blown SWOT analysis on Green Mountain Coffee Roasters, inc.?

At our site you will find the hugest variety of high quality commercial espresso machines for the best prices. Check us out now. You can also check out my post about Bennoti espresso machine.

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Commercial Espresso Machines

Local coffee roaster keeps the focus on fresh

By Laetitia Clayton – lclayton@nvdaily.com

BROADWAY — You won’t find shelves of coffee packaged and waiting when you walk into Troy Lucas’ small coffee-roasting business.

What you will find is a 7-kilo roaster, some coffee urns and grinders, a small French press and about 20 large burlap sacks — each filled with 150 pounds of raw coffee beans from places like Costa Rica, Nicaragua and Ethiopia.

Lucas, who started Lucas Roasting co. LLC in 2007, is passionate about coffee. He wants it be good and fresh, which is why he roasts the beans only after an order is placed. He’s also meticulous about his roasting techniques, and says that’s what distinguishes one roaster from another.

Lucas built the 24-by-24 outbuilding that houses his roasting operation around an existing shed that was on the property when he and his wife, Jennica, bought their house in a residential Broadway neighborhood. It’s a basic structure — climate-controlled with thick insulation and a concrete floor. There’s room to move around the roaster, and there are a few shelves, a table and sinks. in several thick, white, ringed binders are “recipes” for different blends of coffees and roasting techniques, complete with trials and errors, Lucas says.

He and his sole employee, roaster Paul Helbert, take careful notes and compare them until they arrive at the perfect combination.

“We produce 30 different coffees, including our private-label blends,” Lucas says.

One of these is a Rosetta Stone blend, made exclusively for the language software company in Harrisonburg.

On a recent day, Lucas laid out some tools of the trade, such as the special white cups and deep spoons used in the cupping process, where Lucas samples coffees before he buys them.

During coffee cupping, boiling water is poured into a small cup over freshly ground coffee. After a “crust” is formed on the top, the taster breaks through it with one of the spoons and inhales the nose, or aroma, of the coffee. Grounds are then scraped off the top and a second break is made using a deep spoon so the taster can get a good, strong sip. That first sip is then spit out, much like tasting wine, Lucas says. Tasters make notes on things like the acidity and body of the coffee, he says, as well as flavors “you don’t want in coffee,” such as astringency.

Although coffee is his livelihood, the self-described “green-minded” Lucas is also passionate about other things, such as humanity, community, farmers and the survival of small businesses, just to name a few.

“Don’t get me started” seems to be a favorite phrase of this 34-year-old, who is originally from Indiana.

For example, don’t get him started on the insurance sales industry, which he did for a while — until he was fired. Lucas says he and the company he worked for both knew it wasn’t the right career path for him.

“Insurance sales didn’t agree with me,” he says, but losing that job turned out to be a good thing: It forced him to put everything he had into the coffee business. It also helped him learn more about sales, which is a vital part of his current venture.

After graduating from a Brethren college in Indiana, Lucas moved to the Northern Shenandoah Valley in 1997 and stayed with Helbert’s family while he worked as a missionary for the Church of the Brethren Volunteer Service. Helbert was into home roasting — roasting small batches of coffee beans at home. Lucas, who says he has loved coffee since he was in high school, was interested and began home roasting as well. He eventually started selling his fresh coffee at farmer’s markets, and also sold 12 varieties of a gourmet biscotti that he made and his wife helped package.

“We’re very grass-roots,” Lucas says of himself, his wife and their two young boys. “We don’t have cable. we don’t watch TV.”

In addition to a knack for being an entrepreneur, Lucas says he has had a desire to help others as far back as he can remember — something he says likely came from his grandparents.

“I’ve always been somebody who cares very much about what’s going on socially, not just a small section [of the world], but all sections,” he says.

This is one reason he believes in direct trade with coffee growers, and has even planned a trip to one of the farms in Brazil this summer.

“Everybody’s striving to do direct trade because it’s better for the farmer,” he says.

Lucas says he puts in 12, sometimes 15, hours a day, and his wife has a full-time job. While getting the roasting business on its feet, Lucas also managed a coffee shop at James Madison University. That experience could come in handy, he says, if he decides to open a coffee shop in the future.

“It’s being toyed around with right now,” Lucas says. “It all depends on timing, space and budget. Budget is always a big one.”

For now, the existing roasting business is sustaining itself, he says, supplying some big businesses but also smaller ones, like Cristina’s Cafe in Strasburg.

Green-minded people like to keep company with others who feel the same way, which is one reason the owners of Cristina’s — sisters Wendy and Cristina Willis — chose Lucas as their coffee supplier about a year ago. Cristina’s likes to use fresh, local food and other goods whenever possible, and was recently named the first certified green restaurant in Shenandoah and Frederick counties. The other reason they chose Lucas is the coffee.

“What sold us on Troy was his espresso blend,” Wendy Willis says. both my sister and I have lived in the Northwest … and we’re used to bolder coffees. and he uses fair trade, organic or direct trade [coffee beans].”

Lucas agrees that the standards for his espresso blends are the “big-city standards,” adding that “there are four different origins of coffee that go into our espressos.”

The sisters also like that Lucas’ coffee is fresh.

“The fact we know it hasn’t been sitting on a shelf,” Willis says. “People can tell the difference with fresh coffee.”

Lucas and the Willis sisters have another thing in common: the desire to help other local small businesses.

“We wanted to offer the best coffee and help promote other local businesses and local jobs,” Willis says. “That’s a very important part of being green.”

Lucas says he extends that attitude to the farmers who grow the coffee as well.

“This ties back into farming communities,” he says. “I’ve always wanted to make the world a better place. “[This industry] is a nice combination of everything. It’s a great industry. I’m using coffee to make the world a better place.”

For more information on Lucas Roasting co., visit www.lucasroasting.com or call 896-2729.

Local coffee roaster keeps the focus on fresh

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Cuisinart ® Commercial 2-cup Coffeemaker (includes 50 Regular Pods …

How hard is it to pull a great shot of espresso, and microfoam milk at about 150-160; or a higher temperature if the customer wants it?

I even have a background in food, check out my resume.

123 Any City U.S.A.
212-555-1234
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John Doe

Objective

Short Order Cook – Food Handler

Experience

2009-Present(part-time) Inneteso Cafe New York, NY

Panini Maker

Make Paninis from fresh bread daily, make breakfast sandwiches/omelets, wash pots as needed; and help keep the kitchen area clean.

2005-2008 Sodexo/Marriott At Fordham University Bronx, N.Y

Grill Cook

Cook hamburgers, poultry, french fries, grilled cheese, quesadillas, and other fast foods.

Filled in occasionally for the Chef, at the University Restaurant.

2005-2005 Aramark At the Bank Of New York Harrison, N.Y.

Prep Cook/Utility

Make sandwiches from freshly sliced cold cuts.

Assisted Chef when needed

Responsible for cleaning entire kitchen area, including wiping tables in the dining area, and help load the dishwasher, occasionally took care of cash register.

1999-2001 The Food Emporium Eastchester, N.Y.

Deli Clerk

Slice cold cuts, make sandwiches and salads.

Clean the slicers, clean and refilled salad cases.

Clean the entire deli area.

Occasional bakery work, set up, writing on cakes

Education

1995-2001 Edgemont Jr/Sr High School Scarsdale, N.Y.

1999-2001 BOCES Center for Career Services Valhalla, N.Y.

Culinary Arts

Interests

I own an Espresso Machine, and often make Cappuccino for family and friends. I love to travel been to places such as, France, Switzerland, and Italy; but favorite place to travel is Guatemala. in my opinion they have one of the best Coffee in the world.

Other

I have a can do attitude, hardly call out, and not afraid of a challenge.

Write and speak fluent Spanish, and some Italian.
A Barista, make coffee, look it up Einstein!

Why won’t anyone hire me as a Barista?