Pregnant women should drink coffee

An international study led by researcher Asia Hefen Huang, who analyzed 932 couples with previous fertility problems and have been subjected to intracervical or intrauterine insemination, found that couples where the partner had consumed coffee in last pregnancy rates and neonatal live significantly higher compared with coffee which never ingested.

Women who consumed coffee before trying to conceive were more successful

“These data are in some way, giving new light on the influence that caffeine can have on fertility.

The findings clearly indicate that women who consumed coffee before trying to conceive, had more success with artificial insemination treatment, ie, somehow the caffeine had a positive effect, “explains Teresa Red, Coffee & Project Management Health Portugal.

With regard to coffee intake during pregnancy, pregnant women can and should continue to drink coffee, contrary to what sometimes is defended. The recommendation is that during this period, the daily dose of caffeine 200-300mg/dia not exceed the equivalent of two cups of coffee daily.

The demographic issue, namely the extremely low birth rates, is now a major national problems. Portugal has the third worst in the world fertility rate: 120 000 couples (9-10%) suffer from the problem and consultation with the National Health Service may take more than two years, according to the first. ° Study on Infertility in Portugal.

The program “Coffee and Health” was implemented in Portugal in 2007, the AICC (Association of Industrial and Commercial Coffee) in order to change the attitudes of health professionals in relation to coffee consumption.

It is an information project, aimed at health professionals, which seeks to clarify and unravel myths about drinking coffee, gather scientific evidence on the benefits associated with its use in the prevention of some diseases and stimulate specific knowledge about this subject.

Ingredients: 500 g sugar, 1 cup of water of 250 ml, 10 egg yolks and a little caramel syrup.

Preparation: We start by putting water and sugar in a pan, and bake for about 15 to 20 minutes over low heat so the syrup will change to consistent and careful not to burn. When you are ready let it cool, this is a vital aspect, which is cool. When cool as we said, we will beat in a bowl the 10 buds, not too fast to avoid foaming. We will be adding the syrup slowly and it is cool not to curdle the egg. Follow and move so that everything is well mixed.

It’s time to put into molds, which added a bit of syrup on the inside and pour the mixture into molds. We place the molds in a bowl to cook in water bath at 200 º oven for about 20 minutes. Ready to serve.

Ingredients: 2 ripe kiwi fruit, juice of 1 lemon, 1 tablespoon honey.

Preparation: We start with the kiwis making them a puree, lemon juice, dilute with water and add it to mashed kiwis, along with a tablespoon of honey. We let it cool well or put it in the fridge for a while to be cold soon. Vessels placed in the refrigerator to chill for a while and just decorate with sugar on the rim and a cherry and a slice of kiwi and pour it our preparation, which is very thick or very light depending on how you want.

Ingredients: 1 cup sweet milk, 4 egg whites, 2 tablespoons sugar, 4 egg yolks, 2 tablespoons sugar and 2 teaspoons vanilla extract.

Preparation: You begin by extending the sweet milk in a Pyrex source with high edge. And then you have to beat the egg whites with electric mixer along with two tablespoons of sugar until very firm. Cover the egg whites with a spatula on the dulce de leche. Separately, beat egg yolks with two tablespoons of sugar until very creamy. Incorporate the vanilla essence and spread gently on the clear. Place in moderate oven of 185 ° for 15 minutes, remove and serve immediately.

This powerful tool of distinction in taste is stronger than the taste. According to the website of the teacher, a normal human being can distinguish about 20,000 different types of odors, but can only distinguish 100 kinds of tastes (flavors). So when we talk about tasting coffee, the smell is to be taken into account!

To understand the complexity of the analysis of a coffee, certain elements must be considered:
Aroma - Determined by the volatile food and drinks via retronasal perceived by the nose.

Like - Sensations associated with taste (only to analyze this element, press your nose as proof if certain food).

Flavor - More complex sensations, which involves the stimulation of taste buds and olfactory receptor cells. It involves the tactile and thermal elements of the tongue and oral cavity.

Flavour - Includes at least two phenomena: the taste and aroma.

Odor - Set of olfactory sensations due to volatile food entering the nose through the nostrils.

** The flavors are divided into sweet, salty, bitter, sour and umami. There are few aromas and very few foods that allow a clear distinction between odor and flavor.

Did you know that a normal adult has an average of 10,000 taste buds? Unfortunately, some of them lose their regenerative capacity over time. Therefore, some studies indicate that this number could drop by half in the elderly.

In tasting coffee, the perception of aromas is the second of three stages of tasting:
First: Listen to the roaster coffee roasting at the point of proof (popcorn popping noise that);
Second: Sniff and analyze what are the aromas perceived in coffee. To me, this is the most important, because the proof of the coffee will confirm that smell identified;
Third: To prove and identify flavors of the drink.

Have you ever tried to prove different coffees at home? Take the test and then tell me here at Scrambled Ideas!

Ingredients: Zancarrón 1 kg, 2 bones of Canada, 3 cooked sausages, 400 g of chickpeas, 1 onion, 1 leek, salt, 1 sprig parsley, 2 liters of water, 1 teaspoon baking.

Preparation: Start the recipe the night before, leaving the beans soaked in water, half a handful of salt and baking soda. In the morning, drain and rinse well. In a pan with the heat to high, add the two liters of water and when it begins to boil, add the chickpeas, Zancarrón, sausage, vegetables and whole cleaned, the bones of Canada, the sprig of parsley and salt . From this point to put the heat to low and let cook for 1 ½ hours. After this time, retirardel fire. In a pan take a liter of stock and when it starts to boil add noodles and a handful of chopped boiled egg, let it cook ten minutes, remove and is ready to eat.

Ingredients: 2 red apples, 2 large egg yolks, the juice of half a lemon, 1 knob of butter, 1 tablespoon curry powder, 1 onion, 1 / 2 cup cream, 3 cups vegetable broth or prepared with 1 / 3 cube diluted in hot water and two handfuls of watercress.

Preparation: You start peeling and chopping the recipe onion and a cut apples into slices, you have to melt the butter and saute the onion until golden. Then add the apple, peeled, and curry broth and bring to a boil. We proceed to ajar the heat, cover and let simmer for 20 minutes. Cool slightly and pass through a food mill or blender, add salt and pepper and add the egg yolks mixed with cream to the soup. Allow to cook a few minutes over low heat, stirring constantly, until soup thickens, it’s time to pour into a bowl and chill at least 3 hours in refrigerator. Peel and dice the apple and put another in a small bowl with lemon juice so they do not rust. When you are about to take the table, we proceed to pour the diced apple and watercress into the soup and stir.

Ingredients: 1 ripe guavas kd, 1 can condensed milk, 4 tablespoons sugar, 1 pinch salt, 4 tablespoons unflavored gelatin rasas.

Preparation : Place in a pot washed and cut guavas into quarters with 4 tablespoons sugar, pinch of salt, add to coat guavas, put the heat until the fruit is very soft and cooked. Blend still warm guava and strain but also reserve 1 / 4 cup of liquid to soften the gelatin, it is getting thick juice 2 cups guava. Place this puree with condensed milk and gelatin dissolved in little reserved liquid in blender until smooth liquefies. Pour gelatin into a mold and placed in the refrigerator until set.