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"Stews"
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The market bowl
In this tale from Cameroon, Yoyo has to make amends when she offends Brother Coin, the Great Spirit of the Market, by asking too high a price for her bitterleaf stew. Includes a recipe for a version of bitterleaf stew.
Book
The effect of Stewed Sungkai Leaves (Peronema canescens Jack) on the decrease in Inflammatory Symptoms of Covid-19 patients
Objective: Sungkai extract contains flavonoids. It has an analgesic, anti-inflammatory, and antipyretic function. The research objective was to determine the effect of stewed sungkai leaves on the decrease in inflammatory symptoms of COVID-19 patients. Method: The research design used a quasi-experimental one-group pre-post-test. The computerized Wilcoxon test processed the data obtained, and the Cronbach alfa test was used to ensure reliability. Sampling was done by using an accidental sampling technique with the following criteria: confirmed positive for COVID-19; agreed with informed consent; did not use other traditional medicines; and a total of samples from 14 people that were carried out at the Reksodiwiryo Padang Hospital. The patients were given stewed sungkai leaves by taking five pieces of young sungkai leaves boiled in 3 cups of water to make 1 cup of drink to be consumed twice a day 5, 12 patients had no inflammatory reaction. Results: The results showed that giving stewed/ boiled sungkai leaves decreased inflammatory symptoms of COVID-19 patients with a p-value (<0.05). The result of the normality test is 0.00. Conclusion: Thus, it can be concluded that boiled sungkai leaves have the potential as an anti-infection that can increase leukocytes.
Journal Article
Paleo soups & stews : over 100 delectable recipes for every season, course, and occasion
\"Paleo Soups & Stews features more than 105 nourishing recipes, from foundation broths to a wide variety of soups and stews that cater to every taste, season, occasion, and course. It's all here--from refreshing cold soups like gazpacho and summer borscht to savory pureed soups like Moroccan carrot and wild mushroom bisque to hearty options like matzo ball soup and pork chile verde. It even includes dessert soups and cookies to pair them with, like roasted plum soup with cinnamon roll cookies and chocolate soup with graham cracker marshmallow dippers. This all-encompassing cookbook also offers the one thing Paleo eaters have been missing with their bowls of soup: bread and noodles! Paleo Soups & Stews includes chapters dedicated to breads and noodles to dip into, serve in, serve on, or accompany your favorite hearty soup recipes.\"--provided by Amazon.com.
Book
Measuring the Rheological and Textural Properties of Thick Purees Used to Manage Patients with Swallowing Disorders
Texture-modified diets are the first-line compensatory strategy for older patients with swallowing and mastication disorders. However, the absence of a common protocol to assess textural properties inhibits their standardization and quality control and, thus, patient safety. This study aimed to (a) assess the rheological and textural properties of ten thick purees (Texture C, British Dietetic Association), (b) understand the effect of oral processing, and (c) measure the properties of the ready-to-swallow bolus after oral processing in healthy adults. Shear viscosity at 50 s−1 and 300 s−1 and textural properties (maximum force, cohesiveness, and adhesiveness) of boluses of ten thick purees were analyzed with a rheometer and a texture analyzer before and after oral processing (ready-to-swallow) in five healthy volunteers. Viscosity varied by 81.78% at 50 s−1 (900–4800 mPa·s) among purees before oral processing. Maximum force varied by 60% (0.47–1.2 N); cohesiveness, 18% (0.66–0.82), and adhesiveness, 32% (0.74–1.1 N·s). The high variability of viscosity was also present in ready-to-swallow boluses, 70.32% among purees. Oral processing significantly reduced viscosity in most purees (French omelet, zucchini omelet, turkey stew, red lentils, noodles, and hake fish) and also significantly reduced maximum force (7–36%) and adhesiveness (17–51%) but hardly affected cohesiveness (<5%). All thick purees met the qualitative textural descriptors for Level C texture. However, all ten purees showed significant differences in all parameters measured instrumentally and were affected differently by oral processing. This study demonstrates the need to use instrumental quality control using standardized protocols and SI units to narrow the variability and provide the optimal values for patients with dysphagia who require texture-modified diets.
Journal Article