|Publication number||US4883936 A|
|Application number||US 07/239,264|
|Publication date||Nov 28, 1989|
|Filing date||Sep 1, 1988|
|Priority date||Sep 1, 1988|
|Also published as||CA1333493C, DE68921525D1, DE68921525T2, EP0356825A2, EP0356825A3, EP0356825B1|
|Publication number||07239264, 239264, US 4883936 A, US 4883936A, US-A-4883936, US4883936 A, US4883936A|
|Inventors||Patrick L. Maynard, Michael A. Schmelzer, Thomas D. Pawlowski|
|Original Assignee||James River Corporation|
|Export Citation||BiBTeX, EndNote, RefMan|
|Patent Citations (6), Referenced by (137), Classifications (16), Legal Events (12)|
|External Links: USPTO, USPTO Assignment, Espacenet|
The present invention relates generally to the production of microwave interactive elements for food packaging and specifically to the production of a microwave interactive element wherein deactivated patterns are formed to control microwave heating at various levels within the same package.
The increasing popularity of microwave ovens for cooking all or a part of a meal has led to the development of a large variety of food products capable of being cooked in a microwave oven directly in the food packaging in which they are stored. The convenience of being able to cook food without removing it from the package appeals to a great many consumers. Unfortunately, however, currently available packaging for microwavable food products suffers from some significant disadvantages. A major disadvantage is the inability of this packaging to control the amount of microwave energy received by different areas of the food contained within the packaging. Microwave interactive material may be used in the packaging to promote surface browning and crisping of the food. However, because substantially the same amount of microwave energy reaches the entire food item through the packaging, the thinner areas may be dried out and overcooked while the thicker areas may be barely cooked at all. Frozen food products, such as sandwiches, pastries and the like, which have a thick center section and thinner edges are particularly likely to cook unevenly in available freezer-to-microwave oven packaging.
This type of microwavable food package is described by Turpin et al in U.S. Pat. No. 4,190,757, which includes a microwave interactive layer supported on or adjacent to one of the inside container walls for browning the food in the container. The microwave interactive layer described in this patent, however, suffers from the disadvantages discussed above. Moreover, the heat transferred to the food cooked in packaging containing such a layer may vary over the surface area of the food due to surface or dimensional irregularities and variations in size of the food.
A package assembly for storing and then heating food in a microwave oven is disclosed in U.S. Pat. Nos. 4,555,605; 4,612,431 and 4,742,203 to Brown et al and assigned to the same assignee as the present invention. The packaging assembly described in these patents includes a microwave interactive layer on the bottom of a food tray which is used to form a stand enclosing an air space. The air space is described to promote the even distribution of heat to the underside of the food product. This arrangement functions effectively to brown or crisp food items that have a substantially uniform thickness, such as pizza. However, the application of evenly distributed heat energy to a food that varies in thickness is not likely to brown or crisp all areas of the food to the degree required.
U.S. Pat. No. 4,230,924 to Brastad et al discloses a food packaging material for microwave cooking that converts some of the microwave energy to heat energy to brown the outside of the food and allows the remainder to dielectrically heat the interior of the food. This packaging material is in the form of a transparent flexible dielectric substrate that has been metallized through a mask so that the coating is subdivided into metallic islands separated by dielectric gaps. This flexible material is intended to be wrapped around and conform to the shape of the food product and is disclosed to affect the degree to which the outer surface of the food product browns during microwave cooking. However, the microwave interactive food wrap described in this patent does not provide the desired control over the degree of browning and crispness of microwave cooked food products, and its use, moreover, is limited to those foods like fish sticks that can be wrapped during microwave cooking.
U.S. Pat. No. 4,258,086 to Beall discloses the production of a flexible metallized film useful for wrapping food to be browned in a microwave oven. A patterned metal foil master is employed in conjunction with microwave energy to remove portions of the metallic film coating and create an arrangement of metallic islands separated by dielectric gaps substantially identical to that disclosed in the Brastad et al U.S. Pat. No. 4,230,924. Consequently, the Beall microwave wrap suffers from similar disadvantages. Moreover, neither of these patents suggests that the amount of microwave interactive material left on the metallized food wrap affects or has any relationship whatever to the degree of browning or crisping produced in the food cooked in such wrap.
The prior art, therefore, has failed to provide a food packaging material useful for the microwave heating of a wide variety of foods and food products which employs a microwave interactive material that has been selectively deactivated according to a predetermined pattern to focus the heat generated by the microwave interactive material, thus producing varied temperatures on different surfaces of the food as required to brown or crisp the food properly.
It is, therefore, a primary object of the present invention to provide a food packaging material useful for microwave heating that overcomes the aforementioned disadvantages of the prior art.
It is another object of the present invention to provide a food packaging material useful for the microwave heating of foods that achieves the optimum browning or crisping of a wide variety of foods that differ from each other in shape, texture and consistency.
It is yet another object of the present invention to provide a food packaging material useful for the microwave heating of food products including a microwave interactive element deactivated according to a predetermined pattern that directs and focuses the heat energy on selected surfaces of the food product during cooking to produce a properly browned or crisped product.
It is still another object of the present invention to provide a food packaging material useful for the microwave heating of food products that produces different temperatures on different surface areas of the food product.
It is still a further object of the present invention to provide a food packaging material useful for the microwave heating of food products including a microwave interactive element treated to produce surface temperature gradients when the microwave interactive element is subjected to microwave energy.
It is yet a further object of the present invention to provide a food packaging material suitable for the storage and subsequent microwave heating of different foods within the same package.
It is an additional object of the present invention to provide a food packaging material suitable for the storage and subsequent microwave heating of food products that applies individually selected temperatures or heating levels to food products contained therein.
The aforesaid objects are achieved by providing a food packaging material suitable for the storage and subsequent microwave heating of a wide variety of food products. The food packaging material described herein includes a microwave interactive element which allows different levels and amounts of microwave energy to differentially pass through and interact with different areas of the element to produce correspondingly varied temperatures on different surface areas of the food product to achieve the desired degree of browning and crispness. A microwave interactive element which will achieve these results is formed from a microwave interactive material that is selectively deactivated in accordance with a predetermined pattern that will produce a corresponding focused pattern of heat energy onto the food product in contact with the patterned microwave interactive element. The heating activity of the microwave interactive layer is selectively reduced by inactivating a selected area of the interactive material in the microwave interactive material in patterns that may be shaped to correspond to a specific food product, to avoid overlaps or other undesirable heating areas in the package or to produce a gradual temperature gradient across one or more areas of the microwave interactive layer.
Further objects and advantages will be apparent from the following description, claims and drawings.
FIG. 1 is a diagrammatic representation of a food product is subjected to microwave energy in a container includes a prior art microwave interactive element;
FIG. 2 is a diagrammatic representation of a laminate including microwave interactive element formed according to the present invention;
FIG. 3 represents a tray blank including one embodiment of a microwave interactive layer deactivated according to the invention;
FIG. 4 is a diagrammatic representation of a food product in a tray formed from the blank shown in FIG. 3;
FIG. 5 represents a second embodiment of a microwave interactive layer deactivated according to the present invention;
FIG. 6 represents a variation of the FIG. 3 embodiment of microwave interactive layer deactivated according to the present invention, and
FIG. 7 represents a third embodiment of a microwave interactive layer deactivated according to the present invention.
Most commercially available packaging for food products intended to be cooked by microwave energy has the overall configuration of a three dimensional rectangular solid, the food product being encased within the walls. This configuration is easily formed from flat two dimensional blanks made of paperboard and the like, which can then be folded to produce a three dimensional container of the desired size. These containers typically include a microwave interactive material that is laminated to the material forming the carton blank. If the microwave interactive material is laminated to the container blank prior to folding, heat-generating areas of the interactive material can overlap each other when the package is assembled. This results in the excessive generation of heat at the areas of overlap and may lead to scorching of the food or the container.
Alternatively, the microwave interactive material may be laminated to a substrate and cut into an appropriate shape and size prior to insertion into an assembled container. While the microwave interactive laminate may be cut into a shape that approximates that of the food product, the easiest and most economical shape to produce is a rectangle. However, when the food to be packaged in the container with a rectangular microwave interactive laminate is not rectangular but circular, triangular or irregular in shape, heat generating areas of the laminate will not be covered by the food product. The result is that the exposed areas of the microwave interactive laminate can produce excessive heat, which may scorch the food or the container. Moreover, the efficiency of the microwave interactive material is diminished when heat generating areas of the material are not covered by a food product to be heated.
FIG. 1 illustrates these problems. The container 10 shown in FIG. 1 includes a microwave interactive element 12 formed by laminating a microwave interactive material (not shown) to a substrate (not shown). The microwave interactive element 12 is made to conform substantially to the shape and size of the bottom wall 14 of the container 10. Enclosed within the container 10 is a sandwich 16 which has a different shape and size than both the container 10 and the microwave interactive element 12. Consequently, when the container 10 i placed in a microwave oven (not shown) to cook the sandwich 16, only the heat generated in the area of arrows 18 will be used to brown or crisp the food. Heat will still be generated in the areas of arrows 20; however, there is no food to absorb the heat energy in these areas. The likely result is that the edges 22 of the sandwich 16 will be overcooked or even toughened, while the center 24 may not be browned or crisped adequately, particularly if the food product shown in FIG. 1 was stored in a frozen state before being cooked in a microwave oven.
The present invention overcomes these problems by providing a microwave interactive material wherein predetermined selected portions of the microwave interactive material are deactivated to render them non-microwave interactive, which results in the focusing of heat energy at the surfaces of the food product corresponding to the non-deactivated portions of the microwave interactive material. These microwave interactive patterns may be easily and conveniently shaped to the size and shape of a food product so that undesirable heating areas in the food packaging are avoided. Moreover, the heating activity may be selectively reduced in different portions of the microwave interactive patterns to heat various surface areas of a food product at different temperatures or to different degrees.
The production of microwave interactive material with deactivated areas may be accomplished in any manner known to those skilled in the art, but is preferably accomplished according to the process disclosed by U.S. patent application Ser. No. 024,063, filed on Mar. 10, 1987 and assigned to the assignee of the present invention, the disclosure of which is herein incorporated by reference. FIG. 2 illustrates a microwave interactive laminate 25 having active and deactivated areas produced according to the process described in Ser. No. 024,063. The relative sizes of the layers shown are exaggerated for purposes of illustration.
The laminate 25 includes a substrate 26, which may also function as one of the walls of the container comprising the food packaging, that supports a microwave interactive layer 28 formed on a film 30. The microwave interactive layer 28 is preferably positioned between the substrate and the film as shown. The film 30 should be a heat tolerant and stable material capable of supporting microwave interactive material deposited thereon. The microwave interactive layer 28 is a thin layer of material which generates heat in response to microwave energy unless treated to reduce or eliminate this capability. Treatment of the microwave interactive material to reduce or eliminate its microwave interactive capability may be according to the chemical deactivation method described in the aforementioned U.S. patent application Ser. No. 024,063 or mechanically according to the abrasion process described in U.S. patent application Ser. No. 148,483, also assigned to the same assignee as the present invention. The disclosure of Ser. No. 148,483 is herein incorporated by reference. Additionally, other methods of producing a selectively microwave interactive material wherein the heat generating capability is produced according to a preselected pattern are contemplated to fall within the scope of the present invention. For example, selected heat generating capability may be produced according to a desired pattern by printing the microwave interactive material in that specific pattern directly on the film 30 or n the substrate 26.
Sections 32 of layer 28 represent areas of the microwave interactive material that have been chemically deactivated in accordance with the process of Ser. No. 024,063. Section 34 of layer 28 has not been chemically deactivated. Therefore, section 34 remains microwave interactive and capable of generating heat. The substrate layer 26 could be a structure separate from the food packaging container as well as one of the container walls. It is preferred to form the substrate of a material having a relatively high insulating capacity and a heat stability sufficient to withstand cooking temperatures in a microwave oven, such as paperboard, plastics, ceramics and composite materials including, for example, fiber/polymer composites. The film supporting the microwave interactive layer is bonded to the substrate with a suitable adhesive to complete the laminate 25.
The film layer 30 functions both as a base on which the microwave interactive layer 28 is deposited and as a barrier to separate a food product resting on top of the laminate 25 from the microwave interactive layer 28. The film layer 30 must be sufficiently stable at high temperatures when laminated to the substrate 26 so that it is suitable for contact with food at the temperatures reached while the food is being cooked in a microwave oven. Film layer 30 may be formed from a wide variety of stable plastic films, including those made from polyesters, polyolefins, nylon, cellophane and polysulfones. Biaxially oriented polyester is the film material preferred for food containers because of its heat stability and surface smoothness.
The microwave interactive layer 28 may be applied to or deposited on the film 30 by any one of a number of methods known in the art, including vacuum vapor deposition, sputtering, printing and the like. Vacuum vapor deposition techniques, however, are preferred. The microwave interactive layer 28 may be any suitable lossy material that will generate heat in response to microwave radiation. Preferred microwave interactive materials useful in forming layer 28 include compositions containing metals or other materials such as aluminum, iron, nickel, copper, silver, stainless steel, nichrome, magnetite, zinc, tin, iron, tungsten and titanium. Some carbon-containing compositions are also suitable for this purpose. These compositions can be used alone or in combination, and the composition selected may be in the form of a powder, flakes or fine particles. Aluminum metal is the microwave interactive material that is most preferred for many of the applications of the present invention.
The reduction or elimination of the heatgenerating capability of the microwave interactive material 28 may be accomplished by a wide variety of methods, such as, for example, demetallization and deactivation. One type of suitable demetallization method is described in U.S. Pat. No. 4,398,994 to Beckett. However, any demetallization method that results in the removal of the microwave interactive material to produce the desired patterns may be employed. Likewise, deactivation of the microwave interactive material may also be accomplished by any one of a number of deactivation methods capable of producing the desired patterns. Chemical agents suitable for this purpose and the specific techniques for achieving the chemical deactivation of otherwise microwave interactive materials are described in detail in the aforementioned U.S. patent application Ser. No. 024,063. However, any other method and/or material which will deactivate a selected portion of a microwave interactive material without completely removing the deactivated portion could also be used in the present invention. The mechanical deactivation method described in detail in the aforementioned Ser. No. 148,483 is also a suitable way to selectively reduce the capability of the microwave interactive material to generate heat. The goal desired to be achieved by whatever materials and/or method chosen is the production of a layer, like layer 28 in FIG. 2, including some areas (34) that will convert microwave radiation to heat energy and some areas (32) that are no longer capable of converting microwave radiation to heat energy. In this manner the heating capacity or activity of various portions of a microwave interactive material can be selectively reduced. Further, selected areas of reduced heating activity can be positioned as required in a food package so that different areas of a food product can be heated at different temperatures and to different degrees.
The representation of one embodiment of such a patterned microwave interactive layer is shown in the tray blank 38 of FIG. 3. The configuration of activated areas (40, 42) and deactivated (44, 46) areas in the blank 38 has been found to be effective for browning a food that is substantilly round in shape and is relatively thick in the center portion, such as, for example, the round pastry cup containing a filling shown in FIG. 4. The active areas on what will form the bottom 39 when the blank 38 is assembled to form a tray include a central circular area 40 and spaced rings 42 concentric to the circle 40. Side panels 41 and 43 also have active areas 45 selectively positioned to produce only a single layer of microwave interactive material when the tray is assembled. The selective positioning of the active areas 45 thus avoids the excessive heat that is generated when multiple layers of microwave interactive material overlap. The deactivated areas include concentric rings 44 interposed between the active concentric rings 42 and corner areas 46. Side panels 41 and 43 also include deactivated areas 47.
Although the tray blank bottom section 39 will most often form the bottom of the tray, for some food products placing the patterned bottom 39 above the food would produce a more desirable degree of browning or crisping. When a tray formed from blank 38 is subjected to microwave radiation in a microwave oven, the greatest amount of surface heat will be generated in the central circular area 40. This area corresponds to the center of the food load, which is the thickest and requires the most surface heat. A lesser amount of surface heat is generated in the area of concentric rings 42 because these rings are separated by deactivated, non-heat generating rings 44. The edges of the food, which generally require less energy to brown than the center, will be adjacent to these deactivated areas. Corner sections 46 of the bottom 39 are also deactivated since there is no food adjacent to those sections to be browned and, therefore, no heat is required in sections 46.
In contrast, the prior art microwave interactive layer 12 in FIG. 1 is fully capable of converting microwave radiation to heat across its entire surface and generates heat in areas where there is no food and it is not required for browning or crisping. By employing a pattern of deactivated and active microwave interactive material, such as that shown in FIG. 3, the microwave energy can be focused, and heat generated only where it is required for browning or crisping the food product adjacent to the microwave interactive layer.
FIG. 4 illustrates diagramatically a food container 80 formed from the tray blank 38 of FIG. 3, which includes a microwave interactive heater 82 with the pattern of microwave interactive and deactivated areas of FIG. 3 in the bottom 84 of the container. The container sidewalls 86 correspond to side panels 41 and 43 in FIG. 3 and form a single substantially continuous microwave interactive layer around the food located in the container. This container is particularly suitable for achieving the optimum browning of a food product, such as the filled pastry cup including a pastry shell 88 and a filling 90 shown in FIG. 4. The central part 40' of the heater 82 corresponds to the fully metallized circular area 40 in FIG. 3, and the spaced metallized sections 42' correspond to concentric metallized rings 42 in FIG. 3. The deactivated sections 44' and 46' in FIG. 4 correspond to deactivated areas 44 and 46 in FIG. 3. The bottom of the pastry directly contacts the heater 82 and thus can be properly browned. There is little or no contact, however, between the pastry and the sidewalls 86. As a result, the heating produced by the sidewalls is primarily by radiation and, therefore, is less efficient. Consequently, the use of a substantially continuous microwave interactive sidewall does not scorch the pastry.
In most instances, the food heated with the patterned microwave interactive material of the present invention will be in direct contact with this material. However, in some applications, such as, for example, the tray blank side panels 41 and 43 of FIG. 3 used to heat the filled pastry cup in FIG. 4, it may be desirable to provide either an unpatterned or a patterned microwave interactive layer that is not in direct contact with the food but, rather, is spaced some distance from it. Radiant heat will be transferred to a food product in close proximity to such a microwave interactive area in an amount that is inversely proportional to the square of the distance between the microwave interactive material and the food product.
The types of patterns that may be employed for this purpose are essentially unlimited and may be varied as desired according to the browning or crisping requirements of a particular food product. FIGS. 5-7 illustrate several embodiments of patterns that have been found to focus microwave radiation to generate heat effectively in the heating of a variety of food products. Ideally, to insure optimum browning and crisping, each type of food product should be packaged in a container having a pattern of microwave active and deactivated areas specifically designed for that type of food product. The present invention achieves this objective and facilitates the production of microwave interactive material specifically designed to produce the desired degree of browning and crisping in a particular food product when that food product is heated in a microwave oven. The patterns of FIGS. 5-7 represent patterns of microwave active and deactivated areas that may be employed to optimally brown and crisp a wide variety of different types of food products in a microwave oven.
The patterns shown in FIG. 5-7, which were produced by the chemical deactivation method of Ser. No. 024,063, have been tested to determine the amount of heat actually generated in an area by these patterns. The test data demonstrate that the amount of heating in an area is not highly dependent on the specific pattern, but, instead, depends primarily on and is roughly proportional to the percentage of active area in the pattern. This is not the case, however, if the metal comprising the microwave interactive material is broken into discrete areas smaller than approximately 1/8 inch×1/8 inch. The formation of discrete interactive areas smaller than this size substantially interferes with the heating capability of the microwave interactive material.
FIG. 5 illustrates a grid pattern in which the squares 50, only two of which are designated by the reference numeral, are areas of microwave interactive material. The parallel horizontal strips 52 and the parallel vertical strips 54 separating the squares form a grid and are areas where the microwave interactive material has been deactivated. Other grid-like patterns in which the "islands" are not squares but circles, ellipses, ovals or the like could also be used. This pattern and two patterns that are essentially the reverse of the FIG. 5 pattern, wherein the squares 50 were deactivated while the strips 52 and 54 remained microwave interactive, were tested to determine the relative percentages of power transmitted, power reflected and power absorbed by samples with these patterns. The percentage of active area remaining in the pattern after the chemical deactivation process described in Ser. No. 024,063 varied from 25% to 75% as indicated in Table I below. The relative peak temperatures were measured in the absence of a competing load in a 700 watt microwave oven using an infrared video system. The power transmission, reflection and absorbance of each sample was measured with a network analyzer and a slotted waveguide applicator.
TABLE I______________________________________Pattern Peak(Screen count: % % % Temp.lines/inch) Transmitted Reflected Absorbed Deg. F.______________________________________Squares-4 line:20% active 92.3 0.3 7.4 172.545% active 77.2 0.6 22.2 307.569% active 50.6 0.7 48.8 345.0Grid-4 line:21% active 5.9 0.6 93.6 265.046% active 0.2 2.3 97.5 305.073% active 0.0 4.1 96.0 345.0Grid-20 line:3% active 98.4 0.1 1.5 165.028% active 17.7 0.6 81.7 265.059% active 0.0 3.1 96.9 325.0______________________________________
For each of the samples tested above, the results demonstrate that the greater the percentage of active area, the higher the peak temperature reached. Consequently, reduction of the peak surface cooking temperature produced by the pattern can be achieved by removing a greater amount of active area from the microwave interactive material during the deactivation process.
FIG. 6 illustrates a concentric ring pattern different from the on shown in FIG. 3 in that the pattern of microwave interactive areas extends substantially uniformly through the pattern and does not include the large deactivated sections of the FIG. 3 pattern. The dark concentric rings 60 represent areas capable of converting microwave radiation to heat energy, and the light concentric rings 62 represent the chemically deactivated areas. The ring pattern of FIG. 6 was tested on samples as described above in connection with FIG. 5. The results of these tests are presented in Table II below:
TABLE II______________________________________ PeakPattern % % % Temp.Rings Transmitted Reflected Absorbed Deg. F.______________________________________1/16" active1/8" inactive 17.8 1.3 80.9 305.01/16" active1/16" inactive 7.8 1.7 90.5 325.01/8" active1/8" inactive 4.9 1.6 93.6 325.01/8" metal1/16" space 3.4 1.6 94.9 345.0______________________________________
FIG. 7 illustrates a parallel line pattern wherein the dark lines 70 represent microwave interactive areas and the light lines 72 represent areas of microwave interactive material that have been chemically deactivated according to Ser. No. 024,063. This pattern was tested as discussed in connection with FIG. 5 in two orientations: with the lines perpendicular to the microwave electric field and with the lines parallel to the microwave electric field. The results of the tests are set forth in Table III.
TABLE III______________________________________ % Trans- % % PeakPattern mitted Reflected Absorbed Temp.Lines par per par per par per Deg. F.______________________________________1/16" active1/8" inactive 0.0 96.2 2.8 0.2 97.2 3.7 285.01/16" active1/16" inactive 0.0 93.8 4.0 0.3 96.0 6.0 325.01/8" active1/8" inactive 0.0 90.6 4.0 0.4 96.0 9.1 325.01/8" active1/16" inactive 0.0 83.1 5.1 0.6 94.9 16.4 345.0______________________________________ Note: "par" and "per" indicate lines parallel or perpendicular to electri field in the waveguide.
As in the other tests, the greater the area of active material, which in this case and in the case of the concentric ring pattern, represents the microwave interactive area, the higher the peak temperature reached by the sample. The orientation of the microwaves has been found to have an effect on the performance of some of the proposed patterns, for example, the FIG. 7 pattern. However, this is not a matter of concern to the user of a typical household microwave oven, since the microwaves produced by these ovens are random and unoriented.
Using the concepts of the present invention, different patterns can be employed to produce interesting touches on food products. The following examples illustrate two possible applications.
A microwave heater was formed by laminating the patterned microwave interactive material of FIG. 7 to a rectangular substrate approximately 2 inches by 6 inches in size. The alternating strips of the active and deactivated pattern were approximately 1/8 inch wide. An open-ended sleeve sized to fit a hot dog was formed from the rectangle. A cold jumbo size, low-salt Armour brand hot dog was placed in the sleeve and heated in a 700 watt microwave oven for about 60 seconds. When removed from the oven the surface of the heated hot dog had dark parallel "burn" marks about 1/8 inch wide from one end to the other and appeared as if it had been grilled or broiled. The pattern of FIG. 7 effectively heated the portions of the surface of the hot dog in contact with the microwave active strips to a sufficiently high temperature to produce these very dark grill marks, thus giving the hot dog the appearance of having been grilled.
A microwave heater was formed with a pattern that was the reverse of the pattern of FIG. 5, wherein the active areas formed line of the grid and the deactivated areas formed the squares. The lines of active material were approximately 1/16 inch wide, and the inactive "islands" were about 3/16 inch on a side. Pancake batter was poured on the patterned heater. A second identically patterned heater was placed on top of the batter, and the two heaters with the batter in between them were placed in a 700 watt microwave oven and heated for about 2 minutes. After heating, both sides of the "waffle" displayed a waffle-like grid pattern of alternating golden brown squares separated by a grid of dark brown lines. In another test, pancake batter was poured on a heater formed as described above and heated in a 700 watt microwave oven for about 2 minutes without the top heater. The resulting product had a waffle-likegrid only on the side in contact with the patterned heater.
Other possibilities for creating distinctive patterns by the differential browning of food also exist. For example, a pattern including the brand name of the food product or a message of some sort could be created with the microwave interactive areas forming the name or message. When the food product is placed on the film or substrate supporting the microwave interactive layer containing such a pattern, the higher heat produced by the patterned area relative to the surrounding deactivated area will "brand" the surface of the food with the name or message. Other patterns could similarly be used to create desired effects. The variety of patterns that may be created on foods is limited only by the imagination.
Additionally, in accordance with the concepts of the present invention, a container for the microwave cooking of food may be provided including a microwave interactive layer which, rather than containing discrete areas capable of producing different temperatures, is characterized by temperature gradients. These may range from fully metallized, microwave active to fully deactivated. Incremental increases in the deactivated area can create such a gradient. When the gradient is subjected to microwave radiation, a corresponding temperature gradient is produced on the surface of the food contacting the microwave interactive material containing the gradient. Deactivation of the microwave interactive material to produce such a gradient can be accomplished the same way a vignette is produced according to the printing arts. The mechanical deactivation method described in Ser. No. 148,483 could also be used to produce such a gradient.
The production of deactivated areas of a microwave interactive material to produce patterns characterized by temperature differences can also be applied to pattern microwave interactive heaters produced by other methods, for example by printed metal or by applying a patterned coating containing microwave interactive material.
It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from its scope and spirit. Such modifications and variations are intended to fall within the scope of the present invention.
The patterned microwave interactive materials of the present invention will find their primary application in the production of packaging for the storing and subsequent heating of food by microwave energy where it is desired to provide a food product which will be optimally browned and/or crisped. The patterned microwave interactive materials of the present invention can also be employed whenever the differential surface heating of a substance or substances by microwave energy is desired.
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|U.S. Classification||219/759, 426/107, 219/730|
|International Classification||H05B6/74, F24C7/02, B65D81/34|
|Cooperative Classification||B65D2581/344, B65D2581/3472, B65D2581/3487, B65D81/3446, B65D2581/3478, B65D2581/3467, B65D2581/3483, B65D2581/3477, B65D2581/3479|
|Sep 1, 1988||AS||Assignment|
Owner name: JAMES RIVER CORPORATION OF VIRGINIA, TREDEGAR STRE
Free format text: ASSIGNMENT OF ASSIGNORS INTEREST.;ASSIGNORS:MAYNARD, PATRICK L.;SCHMELZER, MICHAEL A.;PAWLOWSKI, THOMAS D.;REEL/FRAME:004934/0097
Effective date: 19880831
|May 28, 1991||RF||Reissue application filed|
Effective date: 19910228
|Aug 6, 1991||CC||Certificate of correction|
|May 3, 1993||FPAY||Fee payment|
Year of fee payment: 4
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Owner name: GRAPHIC PACKAGING CORPORATION, COLORADO
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Effective date: 20070516


Product or Service
Profile:Manufacturer - Producer|Ref:PSL207868YH | Country: China | Currency: | Export: No
Product No.: #1109
Product name: Gynostemma P.E.
1. Source: Gynostemma pentaphyllum
2. Part of the plant used: whole plant
3. Extract ratio: 100~200: 1
Specifications: Gypenosides 60%, 80%, 98%
4. Product description
Gynostemma, commonly called as Jiaogulan, has been used for centuries as a tonic herb in Traditional Chinese Medicine. Gynostemma is a powerful adaptogen that used as being a potent balancing agent of the 5 major body systems: cardiovascular, digestive, immune, nervous and reproductive systems. Consequently, gynostemma is said to contribute to optimum well-being and longevity. And practitioners of ancient Chinese medicine have come to regard gynostemma as an immortality herb. The active ingredient are Gypenosides, which may help regulate fat metabolism, maintain normal cholesterol levels and maintain a healthy blood pressure.
• Improve energy, increase strength and endurance, build lean muscle.
• As a powerful antioxidant, anti-aging, fighting tumors and anti-cancer.
• Enhance immune system, reduce fatigue.
• Reduce stress, treat depression and anxiety.
• Maintain weight, maintain normal blood sugar levels, maintain healthy brain function, treat diabetes.
• Decrease LDL and triglycerides, increase HDL.
• Lower high blood pressure, increase coronary blood flow, decrease vascular resistance.
• Assist liver and kidney functioning, improve sexual function D, treat bronchitis and breathing problems.
• Remove toxins from the body, as a nitric oxide releaser.
Contact the company


Double-dipping does spread germs
Double dipping, the process of dipping a breadstick or crisp into a dip, taking bite and then putting the offending chip back in to the dip, is often frowned upon at events as bad manners.
But now, experts have confirmed that those who do double dip are spreading germs and putting the health of other guests at risk.
The finding, which was reported in the Sunday Times, found bacteria in the dip sky-rocketed if someone had taken a bite from a crisp and re-dipped it.
Dr Robert Shmerling, from Harvard University, said although the bacteria depended on the dip being used, salsa was the worst offender - accumulated more bacteria than a cheese equivalent.
Experts found salsa was the worsts at spreading bacteria
He was commenting on a 2009 study, called ‘Effect of biting before dipping chips on the bacterial population of the dipping solution.’
He advised people to turn the crisp around if they were going to keep double-dipping.
The study, produced in 2009, and published in the Journal of Food Safety, said: “The effect of double-dipping crackers/chips on the transfer of bacteria from the mouth to the dipping solution was determined in three separate experiments.”
In the first experiment, eight people dipped crackers either three or six times into sterilised water either without biting or biting before each dip.
The bacterial population of food dips increased due to double dipping
The dipping solutions had higher bacterial populations when crackers were bitten before dipping compared with when no double-dipping occurred.
The second experiment utilised sterile water dipping solutions with different pHs and tested the solutions between zero and two hours after dipping.
The report said: “There was again significant bacterial transfer due to biting then dipping; however, the pH 4 dipping solution had initially lower bacterial populations than the higher pH solutions and even lower populations after 2 hours.
“In the third experiment, three dipping solutions (salsa, chocolate sauce and cheese) were tested, and higher initial populations were transferred to the salsa compared with chocolate and cheese; however, the salsa had lower levels of bacteria after 2 h of hold time at room temperature.
Ruth and Eamonn joined in the debate on This Morning
It concluded: “Three experiments determined that the bacterial population of food dips increased due to the practice of double-dipping, and that dip type can influence the dip's bacterial population.”
Ruth and Eamonn even joined in the debate on todays’ This Morning, asking if it was ever okay to double dip the chip.
Ruth said people who didn’t want to spread germs could maybe turn the crisp around before dipping it back in, but then said it was pointed out you would be dipping part of the crisp which your fingers had been touching in the dip.
This comes after Express.co.uk reveals The food YOU can catch the deadly bacteria E.coli from and how to prevent it.


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Baths are an essential part of my week. They make my head feel clearer, warm my bones, and help me relax. (Yes, I can be pretty tense.) They also give me an opportunity to make and try inventive bath products. Products that are fun to pass on to others. In this article, I’ll tell you how to make Effervescent Bath Balls that are packed with seriously good things for your health and playful at the same time.
Years ago I got a gift from one of my music students. It was a package of balls called Bath Bombs-a name I found offensive. Who wanted to bomb their bath? Regardless, I wanted to know what these were. That night, I filled the tub to try one out. As I removed a food color purple ball from the package, the stench of synthetic fragrance wafted my way. Unappealing as this was, curiosity won, and in the tub it went.
The ball hit the water and immediately exploded into a fizzing mass. I was intrigued. As I watched it dissolve into effervescent nothingness, I thought, “I can make that.”
After making note of a few active ingredients, I began to play. After some failed attempts at consistency, I had bath balls. Unlike the others, these were all natural, free of additives, preservatives, food coloring, and synthetic fragrances, and they were easy to make.
What you’ll find below is the recipe and instructions for making the bath balls, a Materia medica of a few essential oils to help you make medicinal choices, and local stores from which you may purchase the ingredients. So get your mixing bowls, measuring cups and kids (this is a kid friendly project), and brew up some bath time fun.
Materia medica of Essential Oils for Bathing
Below are brief descriptions of some essential oils that are appropriate for bathing and full body application. If you use one that is not on the list, please take my advice, and remember that some essential oils should not be employed for bath use due to the fact that they are skin irritants. There are also some that may be used but only in small amounts.
Oils to exclude: black pepper, camphor, peppermint, spearmint, wintergreen, cinnamon, ginger, citrus (if you have a citrus allergy, sensitive or dry skin)
Oils to use in small amounts: clove, cardamom, rosemary, eucalyptus (use only a few drops per bath), citrus
If you have very sensitive skin, be sure to do a skin test before using essential oils in your tub. Take 1 drop of an essential oil you plan to use in the tub and add it to a teaspoon of carrier oil. Apply it to a place on your body that tends to be more sensitive or rash up-for some it’s the back, for others the arms or a small unnoticeable place on the face or neck. If there is no irritation then the oil is safe for bath use.
Bergamot (Citrus bergamia): cooling, sweet, sour and citrusy; analgesic, antispasmodic, mild antiseptic, astringent, deodorant, nerve tonic that balances the emotions
Clary Sage (Salvia sclarea): warming, sweet, floral and woody; anti-anxiety, mildly anti-fungal, anti-spasmodic, aphrodisiac, astringent, emmenagogue, hypo-tensive, sedative, nervine tonic
Clove (Syzygium aromatica): warm, sweet and spicy, analgesic, mild anti-fungal, anti- viral, broad spectrum anti-bacterial, stimulant
Frankincense (Boswellia carterii): warm and calming; lymphatic, sedative, diuretic, anti-septic, nervine tonic, anti-inflammatory, anti-asthmatic
Geranium (Pelargonium graveolens): warming, analgesic, mild anti-bacterial and anti-viral, anti-septic, anti-fungal, balances the water and oil content of the skin, diuretic, stimulates adrenal cortex, emotionally sedative or balancing
Lavender (Lavandula angustifolia): analgesic, Anti-spasmodic, antiseptic, carminative, cell regenerating, nervine; flu, spastic cough, headaches, appropriate for migraines, nervous tension, insomnia, muscle aches and pains
Lemongrass (Cymbopogon citratus): warm, earthy, citrusy, sour and herbaceous; calms the nervous system, anti-infectious, anti-inflammatory, sedative, astringent, great for oily skin, anti-bacterial, headaches
Rosemary (Rosmarinus officinalis): warm and stimulating with an herbaceous and menthol scent; adrenal cortex stimulant in large doses, analgesic, anti-spasmodic, anti-septic, astringent, diuretic, emmenagogue, supports the liver, hyper-tensive in large doses, nervine that relieves tension in small doses and stimulant in large doses, excellent tonic for muscles and nerves
Vetiver (Vetiveria zizanoides): cooling, lymphatic stimulant, nervine tonic, strengthens circulation and a weakened immune system, insect repellent, aphrodisiac
With so many good choices, it can be difficult to pick which oils to use. Just remember to keep bath formulas simple by using 1 or 2 essential oils per recipe. And take the following into consideration:
1. What do you need? Warming and relaxing, warming and stimulating, calming, improving immunity…there are many options here.
2. What scents do you like?
3. The season, and if you need to warm up or cool off.
Warming and stimulating (not for before bed): rosemary and clove
Anxiety Relieving: lemongrass and lavender
Immune Support/Emotional Harmonizer: lavender, lemongrass and vetiver
Feet on the Ground: Frankincense and vetiver
Intoxicating: geranium and clary sage
PMS relief: clary sage, lavender and bergamot
Respiratory Health: frankincense and clove
Anti-fungal: geranium and clove
The Ingredients, Recipe and Instructions
What you will need to make your bath balls:
citric acid, baking soda, corn starch, coconut oil (or another solid fat, like shea butter), apricot oil (or a liquid carrier oil of choice, such as jojoba, almond or grape seed), essential oil of choice*, measuring spoons and cups, a receptacle for heating the solid fat, and a container to store the bath balls in (glass is best).
Effervescent Bath Balls
1 cup of baking soda
½ cup of citric acid
2 tablespoons of corn starch
5 tablespoons of coconut oil (or shea butter)
2 tablespoon of carrier oil of choice (almond, jojoba, apricot seed, etc.)
40 drops total of essential oil (1 to 2 oils)
These get used up pretty quickly, so there is little worry of rancidity. But if you are concerned, remember the trick of using jojoba oil as the carrier oil. Because it is a wax, it does not go rancid and will act as a natural preservative.
1. Warm the coconut oil on low. I usually use my glass Pyrex or stainless steel measuring cup for this. While it melts, do step 2.
2. Put the baking soda, citric acid and corn starch together in a stainless steel bowl. Mix them together well.
3. Once the coconut oil is liquefied, add your carrier oil of choice to it. Let them sit together while the two reach the same temperature. This will prevent the coconut oil from hardening too quickly when you add the fat to the dry contents.
4. Add the liquefied fat to the dry ingredients. Mix.
5. Add the essential oils and mix well. At this point, if more liquid is needed mix in some carrier oil in 1/2 teaspoon increments (and don’t add more then 1 1/2 teaspoons total). The goal is that balls should pack together and hold thier shape without falling apart.
6. Now make the balls. Take a tablespoon of the mix and work it in your hand until you have formed a ball. Set them on a plate or stainless steel tray to dry and harden. This recipe makes approximately 25 balls.
Once made, store them in something. Glass is best, but use what works well for you in your bathroom situation.
Instructions for use: add 2-3 balls per bath, and stay in the tub for at least 20 min.
Where to purchase supplies? All the ingredients in this recipe can be found at The Willy Street Co-op on the East and West side, and at Community Pharmacy on State Street. That, of course, is in Madison, WI. For other areas call your local health or natural food store, or check online.
Besides the fact that this product is excellent to have around, the recipe itself can serve many purposes. It can be a slumber or birthday party craft project, something to fill a rainy day, or be made to inhabit an interesting box and given as a gift, as I had experienced them.
Baths are an excellent remedy for what ails you. And when combined with a homemade product that is fun and secretly therapeutic everyone benefits. Whether it’s an anxious, ill or exhausted child or adult, the positive effects can change our mind about our world and vibrate into our environment. So give these bath balls a try. You’ll be surprised by how easy they are to make, and by how lovely they are to use.


Unfortunately, we are not allowed to tell you! We wish we could, not only because we are incredibly proud of our products, but also because we get emails from people all across the country telling us how Green Roads has made a difference in their lives. However, the US Food and Drug Administration currently prohibits all manufacturers of CBD from making any claims about the ability of their products to treat specific health conditions. Health claims are only permitted where approved by the FDA and based on accepted clinical trials. Because CBD is relatively new to the market, the lengthy clinical trial period is still in process.
As a pharmacist-founded company, we know how important it is to comply with FDA rules, and we know that their oversight of the CBD market will only help to distinguish our high-quality products from other brands in the marketplace. Until the FDA approves clinical trials (and lets us shout about our products from the rooftops), we encourage our customers to look at the considerable information and many personal testimonials available online. Or join our thousands of loyal customers and just give Green Roads a try! Either way, we know you’ll be delighted by what you discover.
Green Roads’ 100mg CBD Oil is a pure, potent formulation designed to enhance your overall well-being. It’s meant to be applied under the tongue. To ingest this oil, use the dropper in the cap to withdraw a serving from the bottle. Then place the serving under your tongue and hold it there for 30 seconds before swallowing. Each 1ml serving of this oil delivers 7mg of supportive CBD. This oil is a proprietary blend of hemp-derived cannabinoid extracts and vegetable glycerin.
Green Roads’ 100mg CBD oil is made using the company’s rigorous quality control methods. Like every Green Roads CBD product, it’s formulated by a licensed compound pharmacist with over 25 years of experience. Green Roads’ raw materials are extracted using cutting edge methods. The final products are sent to a third-party lab for testing to ensure what’s on the label matches precisely to what’s in the bottle.
Please consult a physician if you are not sure if CBD is right for you. Must be 18+ years older to consume.
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A naturally antibacterial spray, using an aromatic blend of Tea Tree, Lemongrass and Eucalyptus.
Spray onto your yoga mat after use and wipe with a dry cloth. Allow to air dry for 5-10 minutes before storing your mat.
Avoid direct contact with the skin and eyes. Not suitable for children.
Please note: we do not currently allow returns due to the nature of the product. Should you be unhappy with any of our products please get in touch and we can discuss options.
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Benefits of Frankincense Essential Oil: Uses, How to Use, Safety | Gyalabs
Overview of Frankincense Oil
Looking for a higher calling? Deepen your spirituality with the mind, body and soul-enriching properties of this earthy extract.
What is Frankincense Essential Oil
Frankincense essential oil’s unique scent can be described as a blend of warm, woodsy and balsamic notes. It’s a smell that is known for soothing the soul, making it a must-have for spiritual practices.
Its delicious scent made it a staple in the homes of ancient Romans and was even used by ancient Egyptians in their rituals and practices. Today, this spiritual oil is still used by modern Catholic masses but more commonly, you’ll find frankincense essential oil in skincare products, indoor scents, perfumes, incense and even teas.
This time-tested healing remedy is a concentrated liquid extracted from the olibanum tree. It is traditionally made through distilling Boswellia sacra, however it can also be extracted through mechanical methods such as cold-pressing. This helps the oil capture the “essence” of the plant’s scent as well as its soothing and relaxing properties.
The plant’s powerful properties have been praised since the 6th century B.C., with many of its benefits linked to relaxation and healing of the mind, body and soul.
Frankincense Essential Oil Benefits
Looking for all-round goodness? Frankincense has it in abundance! Frankincense oil can be used to treat day-to-day concerns as well as nourish the body with powerful health benefits.
Promotes Peace of Mind
Channel your inner zen with this calming oil. Frankincense has a scent that quiets busy minds, which is why it’s a popular choice for spiritual meditation and mindfulness.
Soothes Skin Irritation
Because frankincense contains the active ingredient boswellic acid, this oil boasts anti-inflammatory properties to reduce skin redness and irritation.
Relieves Muscle Aches
Tired of tired muscles? The anti-inflammatory properties of frankincense can help alleviate pains and aches for quicker post-workout recovery.
Boosts Oral Health
Frankincense’s boswellic acid also gives the oil antibacterial properties. This helps to treat oral infections while preventing bad breath, toothaches and cavities.
Stay strong from the inside out with this ancient oil. Frankincense soil is able to bust bacteria to aid your immunity and keep you and your loved ones safe.
Frankincense Oil Uses
Whether you’re looking to achieve luscious locks or get an Insta-worthy complexion, frankincense oil should 10/10 be in your self-care routine.
Frankincense Essential Oil For Skin
Improves Skin Elasticity
Frankincense is able to moisturize and hydrate complexions, giving skin back its bounce and elasticity. This will also help to fade stretch marks and firm up loose skin.
Soothes Sensitive Skin
Anti-inflammatory and antibacterial are two words we love in skincare, especially for sensitive skin. Frankincense can keep skin clean and calm it down during acne breakouts.
Treats Razor Bumps and Scars
Nicked yourself while shaving again? Happens to the best of us! Just use some frankincense oil to heal nasty razor bumps and fade scars for pristine-looking skin.
Frankincense Essential Oil For Hair
Promotes Healthy Hair
Healthy roots, here we come! This hair-loving extract strengthens hair follicles for healthy hair growth. It can also breathe life into limp and dull hair, giving it natural shine and bounce.
Reduce Hair Fall
Because frankincense works to strengthen your roots, you’ll also experience reduced hair loss. It delivers moisture to your follicles and luscious locks, so you won’t have to worry about hair breakage either.
Does Away With Dandruff
Don’t let anyone call you Snow White again! Frankincense essential oil has antibacterial properties to get rid of dandruff. It’ll keep your scalp clean to ensure your hair is free from flakes.
Soothes Scalp Irritation
This natural anti-inflammatory is the perfect treatment for inflamed and itchy scalps. It can help calm down and reduce the severity of scalp conditions such as eczema and psoriasis.
How To Use Frankincense Oil
This versatile oil can be used to achieve the desired effect you’re looking for, whether that’s better skin or better sleep.
Frankincense Oil In An Aroma Diffuser
Add a spiritual feeling to your home with some frankincense aromatherapy by using a diffuser. If you’re using an ultrasonic, heat or nebulizer type diffuser, all you need is between 3 to 10 drops of frankincense oil to fill your home with its warm and woodsy scent. However, reed diffusers will need about 30 to 50 drops to really get the aroma going.
You can also combine frankincense oil with other essential oils, to craft a scent that’s perfect for your mood. Here are some frankincense blends we can’t get enough of:
Frankincense Oil For Sleep
Drift off to dreamland without any pit stops. Frankincense has long been hailed as a potent sleeping aid. This is partly due to its warm and relaxing scent that sets a perfectly cozy mood for a deeply satisfying snooze.
You can enjoy its sleep-promoting qualities by adding a few drops into your diffuser at bedtime or, if you’re feeling crafty, try your hand at a DIY sleepy pillow spray!
All you need to do is fill up a 2oz amber spray bottle with clean, distilled water. Add in 5 drops of frankincense oil, 15 drops of lavender oil and 1 tablespoon of unscented witch hazel. Give it a good shake and voila! Spritz 2–3 times over your pillow then lay back and get ready to hit the hay without a hitch.
Frankincense Oil For Acne
If there was a list of things we’d want to stop after puberty, acne would be number 1!
If you’re still struggling to achieve flawless, pimple-free skin, then you should definitely look into incorporating frankincense essential oil into your skincare routine. This anti-inflammatory oil is great at calming down acne flare-ups while its cell-regenerating properties help you overcome the aftermath by healing and fading acne scars and pockmarks.
We recommend mixing 2 to 3 drops of frankincense oil with a skin-loving carrier oil such as jojoba oil and applying it to cleansed and toned skin. If you’ve got pretty sensitive skin and want to play things on the even safer side, add it to a thick moisturizer instead as a final skincare step.
Frankincense Oil For Menstrual Cramps
Frankincense won’t let that time of the month get you down! A natural anti-inflammatory, this woodsy extract is great for alleviating those monthly cramps and reducing any pain. Frankincense is also great at boosting the immune system, leaving your body better equipped to balance out your hormones for better gut health. So not only will you be cramp-free, but you’ll also experience fewer mood swings (yay!)
To start using this oil for menstrual cramps, you can brew your own DIY frankincense massage oil to rub over your abdomen and lower back. Add between 30 to 60 drops of pure frankincense essential oil to 1oz of jojoba oil, depending on how potent you want its pain-relieving qualities to be. Give it a gentle shake to make sure the frankincense is diluted and start massaging for some sweet relief!
Safety With Frankincense Essential Oil
Essential oils are great for self-care routines. However, we should also take care and caution when using them to keep ourselves and loved ones safe! Though frankincense can be considered safe for direct topical use, it’s better to be safe than sorry. Here are a few guidelines to keep in mind.
- Read the label and instructions to make sure you’re using the oil correctly.
- Make sure to dilute the essential oil in a carrier oil for safe application.
- Avoid using essential oils of sensitive areas like the eyes and nose.
- Don’t apply it on broken skin either unless it’s mentioned on the bottle or label.
- Keep it out of reach of kids and furkids.
- Some oils may make you sensitive to sun damage, so be sure to load up on SPF.
- If you show signs of irritation, stop use and consult a health professional.
Recommended Frankincense Essential Oil Products
Whether you’re trying to boost your health or connect with yourself on a deeper level, you’ll want to weave some frankincense into your daily self-care routine. Be sure to check out our Gya Labs Frankincense Essential Oil products which are 100% pure and natural.


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CBD, a marijuana compound is popular for its valuable qualities worldwide. It is a healing ingredient as well as hence individuals simulate to use CBD in their life. CBD acts as a health booster as well as a help in dealing with several typical and also persistent conditions. This is the standard reason for numerous people utilizing it rather commonly.
If you are new to CBD, then there will be lots of uncertainties crossing your mind. One such question is whether CBD will certainly exist in the body for a much longer or a short time period. Really, the CBD results last depending on numerous variables.
Know how lengthy CBD results can be realized in your body system:
It is stored in fat cells of the body, as well as therefore easily located in blood examination even after few weeks of usage. Its results don't last for weeks. CBD is not an envigorating element hence, there will not be any kind of legal fees pressed also if it stays in your blood stream.
Dosage percentage of CBD:
The strength of the effects in your body generally relies on the amount of CBD you have eaten in a day. Beginners take lower dose and therefore the results will certainly last for just number of hours. In basic words, more the percentages the higher will certainly be the result and also your body system observe the advantages.
The method you carry out the dose of CBD:
CBD components require to be absorbed in your body fully which connects to the means you provide its dosage. While you swallow the capsules, at first it passes with the liver and afterwards it enters into the blood stream. You aren't able to observe the whole impact of my response CBD as well as gradually the toughness of CBD in the body reduces. You require to utilize vape or smoke to realize the complete strength of CBD helpful qualities. Seasonal customers of CBD like to utilize its casts form as it is used sublingually, therefore blends in blood stream promptly as well as stays for a longer period of time.
Purity of CBD:
Yes, it matters a lot as inferior top quality won't give you the desired outcome and in addition will not remain in your system for long. After that it is best to purchase lab tested CBD parts, if you such as to observe the complete possibility of CBD. You need to purchase from reputable vendors who are prominent in selling the finest CBD products like Simply CBD Store.
Kind of CBD components:
Full spectrum CBD includes other marijuana components suggested for health of health and wellness. While pure CBD doesn't have any kind of various other elements or nutrients, thus you enjoy benefits of only CBD and also assistance to recognize its impacts for longer duration.
Really, the CBD effects last depending on multiple variables.
The strength of the effects in your body generally depends upon the amount of CBD you have actually consumed in a day. You aren't able to observe the whole result of CBD and progressively the toughness of CBD in the body lowers. If you such as to observe the complete potential of CBD then it is best to purchase lab examined CBD parts. You need to get from dependable suppliers that are prominent in selling the finest CBD items like Simply CBD Store.
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Have you ever heard of banana breath?
If yes, then you probably know that bananas contain natural enzymes that break down carbohydrates into simple sugars.
This means that they can cause gas or bloating.
Bananas are a great source of potassium, fiber, vitamin B6, folate, magnesium, manganese, copper, phosphorus, zinc, iron, niacin, thiamine, riboflavin, pantothenic acid, and vitamins C and E.
They also contain antioxidants such as beta-carotene, lutein, zeaxanthin, lycopene, and alpha-tocopherol.
However, some people claim that bananas can cause diarrhea, stomach cramps, nausea, vomiting, and other gastrointestinal problems.
The reason why these symptoms occur is because the banana contains high levels of fructose, a type of sugar.
Fructose is broken down by the body into glucose, causing the release of insulin.
Insulin causes the pancreas to produce large amounts of bile, which helps digest fats.
When too much bile is produced, it can cause digestive issues
Can overripe bananas make you sick?
Yes, if you eat them raw or undercooked. Overripe bananas can harbor bacteria that can cause diarrhea, stomach cramps, vomiting, fever, headache, muscle aches, and joint pain. It is important to wash your hands after handling these fruits.
The following are some of the benefits of eating an overripe banana:
Bananas are rich in potassium, vitamin B6, magnesium, fiber, folate, vitamin C, manganese, copper, and zinc. Bananas are also good source of carbohydrates, protein, dietary fiber, and iron.
It is more easily digested
The following are some of the advantages of eating an overripen banana: Bananas help to lower blood cholesterol levels They aid in weight loss
It has the potential to help in the battle against cancer
Bananas are rich in potassium, vitamin B6, magnesium, fiber, folate, manganese, copper, phosphorus, iron, zinc, calcium, vitamins A and C, riboflavin, niacin, pantothenic acid, thiamine, biotin, and vitamin E. In addition, bananas are low in calories about 100 per medium fruit and fat 0.5 g.
It prevents you from feeling heartbreak in the first place
There are many reasons why people feel sad. Sometimes sadness comes from being hurt by someone else. Other times it comes from not having enough money or other resources. But sometimes it comes from something completely different. For instance, if you are stressed out, you could end up feeling sad. Stress is a normal part of life but if you get too much stress, you can actually become depressed. Depression is very serious because it affects how you think, act, and feel. It can even lead to suicide. So, what can we do to prevent depression? One thing you can do is eat healthy. Eating healthy foods such as fruits and vegetables can help you stay happy and healthy.
It is beneficial to one’s cardiovascular health
Fruits and vegetables are rich sources of vitamins and minerals. These nutrients play important roles in maintaining good health. In addition, these foods provide fiber, antioxidants, and phytochemicals that protect against cancer and heart disease. Fruits and vegetables also supply essential micronutrients, such as potassium, calcium, magnesium, iron, zinc, and vitamin C.
What is the cause of banana browning?
Bananas are prone to browning because of the presence of oxalic acid. Oxalic acid is present in bananas and other fruits. This compound reacts with proteins in the fruit to form insoluble compounds called melanoidins. Melanoidins are dark colored polymers that give bananas their characteristic color. How to prevent banana peels from turning black? Answer: Banana peels turn black when exposed to oxygen. To prevent this, store bananas in a paper bag or plastic wrap.
How Long Do Bananas Last Before They Are Considered Expired?
Bananas last about 2 months if stored properly. If you buy bananas that are already ripe, they will last longer. What Is the Best Way to Store Bananas? Answer: Bananas should be stored in a cool place away from sunlight. They should not be refrigerated.
The Best Way to Deal with Overripe Bananas
Overripe bananas can be used in smoothies or baked into banana bread. How to Freeze Bananas Answer: To freeze bananas, peel them and cut them into slices. Place them in freezer bags and store them in the freezer. How to Peel Frozen Bananas Answer: Peel frozen bananas using a potato masher.
The Best Way to Dispose of Overripe Bananas
Bananas can be composted.


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PET ODOR REMOVAL
Do your friends know you have a cat or dog, before the pet even waltz into the room? Can you carpet, rug, or upholstery pass the major test -The Sniff Test? Just because you have a pet doesn't mean your carpet, rug, or upholstery has to smell like him/her. Here are some tips to help you prevent these major problems.
Tip One: Always clean up pet messes as quickly and thoroughly as possible. The longer it sits the more damage it will do to your carpet, rug, or upholstery. Always identify the odiferous areas of your carpet, if you are not sure where they are that okay. We can find them for you by using an ultraviolet light to illuminate the dried accidents.
Please note that the urine spot you see is only 20% of the area. Yes, that means 80% of the urine passes through the carpet. That's right, on to the pad and sub floor.
Tip two: We will need to deep clean the problem area using a water extraction carpet cleaning machine, BUT not before we treat the areas with a disinfectant and/or enzyme product.Sprinkle an enzyme containing pet odor neutralizing powder. Pet odor neutralizing powders contain live bacteria and enzymes that digest odor-causing protein and bacteria, permanently removing it from the deepest fibers in your carpet. Alternatively, you can use borax powder or baking soda, but they are less effective in eliminating stubborn odors.
Please note that not all fibers react well with borax and baking soda
Tip Three: These products also contain a mild cleanser that can help remove discoloration.
Tip Four: Wash the treated areas.
Tip Five: Reply any disinfectants and/or odor counteractants that may be needed.
If odor remains after you have treated the carpet with an enzyme odor neutralizer, repeat the treatment as needed to eliminate lingering odors.
Understand that in severe cases where the soiling has occurred for an extended period of time, you may need to replace the carpet padding.
Avoid using household cleaners, ammonia and vinegar on urine stains. The strong smell may draw your pet back to the spot to cover the strong stuff with his own scent.
Steam-cleaning urine-stained carpeting can set stains and odors by bonding the protein into the fibers. Steam-cleaning is also beneficial in that it works on all carpet types.
Need to remove pet odors? New Dimension specializes in pet odor removal. Our process of removing pet odor leaves your carpets and upholstery looking, smelling, and feeling new again.


Different Crispy And Easy Breakfast For Tomato Dosa
By Sanagala.jayasri, Posted on 19/07/2020 - 4 Comments
2.1 Average Ratings
4 User Comments
Ingredients of Tomato dosa
STEP : 1
Be ready with the fresh and clean tomatoes of 1 no and that will be sufficient for the preparation process easily.
STEP : 2
Take one bowl of fresh water and add those taken tomatoes of 1 no to the water and clean them in the water.
STEP : 3
Take one plate and cut the tomato which is cleaned in to the small pieces for the grinding purpose in the jar.
STEP : 4
Take the jar add those tomato pieces to the jar and close the jar with a lid and then made it to paste.
STEP : 5
After grinding we can observe that there are no any pieces of tomato left in the jar so make in to fine paste.
STEP : 6
Take one bowl pour drinking water of 1 glass and made the water to heat in a medium flame for some time.
STEP : 7
Take one mixing bowl add the chana powder of 1/2 cup to it in order for the recipe purpose we use this.
STEP : 8
Add the rice flour of 1/2 table spoon to the chana powder in the bowl and mix well both the flours.
STEP : 9
Add the salt to the bowl and mix well with the flours in the bowl until the salt applies to all the flours.
STEP : 10
Add the cumin of 1/4 table spoon for the taste purpose to the flours in the bowl and mix well gently.
STEP : 11
Add the turmeric powder of 1/4 table spoon to the flours in the bowl for the color purpose and mix well.
STEP : 12
After that add the fresh ghee of 1 table spoon to the flours in the bowl and mix well with them.
STEP : 13
Add the oil of 2 table spoons to the flours in the bowl and mix well with all the ingredients in the bowl.
STEP : 14
Next add the prepared tomato paste of 1/2 cup to the flours and mix well in the bowl first without adding anything.
STEP : 15
After that pour the hot water of 1/2 glass to the bowl and mix with the flours in that water gently.
STEP : 16
We can see that the mixture will be like a dosa batten and mix well without any lumps in the bowl.
STEP : 17
Take one pan and heat the pan for some time before only in a medium flame without adding anything on the pan.
STEP : 18
After the pan gets heated add the oil of 2 to 3 table spoons on it and spread all over the pan with a spoon slowly.
STEP : 19
Add the prepared batten on the pan and make in to round shape and add oil on the sides for fast frying.
STEP : 20
When one side is fried turn to other side and make other side also fry well and then take in to the serving plate.


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