Ingredients
400g jumbo oats
6 tablespoons coconut oil
160ml maple syrup
grated zest of 1 orange, plus a squeeze of the juice
4 teaspoon cinnamon
70g sunflower seeds
50g pumpkin seeds
40g flaked almonds
50g coconut chips
100g raisins
method
preheat the oven to 140c, fan setting.
line a large baking tray with baking parchment.
heat the coconut oil and maple syrup over a low heat until melted.
remove the pan from the heat and add the orange juice and cinnamon.
mix the rest of the ingredients – apart from the coconut chips and raisins – in a big bowl and pour in the oil and syrup mixture.
spread the mixture evenly over the lined tray and bake for about 45 minutes, stirring every 5 minutes, until golden brown. add the coconut chips for the last 10 minutes.
remove the tray from oven and leave to cool, before mixing in the raisins.
this is the recipe for our delicious original granola.

We love the fresh and dried figs. Tangör Tan, who has been pursuing good products and producers for Mikla for years in all corners of Anatolia, wrote about different ways of drying, storing and eating figs.
Kara Efe, Dürdane, Morgüz, Poplar, Sarılopa, Bardacık, Sarı Zeybek, Eggplant, Göklop, Yeşilgüz, Karayaprak, Khorasan, White Sickle, small pitchers, Maples, gooseberries … That’s all of them and many more Turkey’s different, and so fine fig varieties. But of course, if you ask an Aegean person, he will take a short cut by saying “eaten”. Aegean people with a comfortable disposition do not want to think about the different names of figs. On the other hand, the fruit is actually the name given to the fresh form of fig. If you visit the Aegean between July and September, you will find plenty of fruits.

I think the best way to eat figs is in the early morning, freshly picked from the tree. The local people call the fig eaten in this way “Sabah doctor”. Figs collected in the morning are more delicious. In addition, local people believe that two figs eaten before breakfast strengthen the metabolism and protect against diseases.

We like to consume figs fresh, but the main production takes place by drying the fig, our consumption culture. First of all, figs are not collected from trees and dried; It dries on the tree itself. It begins to dry in August, and at the end of the same month it falls to the soil with the help of the wind. In some regions, villagers help the tree fall by gently irrigating or shaking it. After the figs poured into the soil are collected, they are lined up in the fates (cloths) laid on the soil. Figs, which dry even more under the sun for a few days, become ready for consumption.

If you go to the coastal part of the Aegean, instead of the cloths laid on the ground, you will see structures called “crayfish” that are at least half or one meter high and in the form of six sieves and can breathe. Again in the coastal Aegean, after the figs are dried, they are subjected to a dipping (in other words, dipping) technique. Dried figs placed in wicker baskets are dipped several times in boiling salted water in copper cauldrons and removed. Some fig producers throw a few branches of bay leaves or thyme into this water. The dipped figs are placed in the crayfish to dry again, and they are turned over every 2-3 days to dry thoroughly.

Prebiotics and probiotics
Famous doctor emphasizes the importance of our gut health and says we must keep our microbiome clean and intact. In this way, it is possible to fight inflammation. For this, we recommend consuming garlic, onion, leek, asparagus, artichoke, banana, apple, cocoa, flax seeds, kefir, all kinds of pickles and pickled juice. It is said that the gut is the second brain; We must strive to create the right environment for it to work well.

Zinc
Meat, milk, dairy products, eggs and shellfish are valuable because they are rich in zinc, as well as protein. Stating that protein is essential for the immune system to be strong, Dr. Mark Hyman recommends that we consume about 1 gram of organic, clean animal protein per pound of half our body weight each day. Those who do not want to consume animal foods may prefer legumes, grains, seeds or seeds, and hazelnuts instead as vegetarian or vegan options. Another nice note: Dark chocolate also has zinc!

Magnesium
Magnesium containing foods are important in strengthening our immunity due to their calming properties. Since stress lowers the magnesium level, it is necessary to pay attention to consuming foods high in magnesium in the diet. For example, legumes, nuts, green leafy herbs and whole grains are among the foods rich in magnesium.

It is a name given to a mixture of boy, thyme, dried mint, salt, black pepper, cumin, red pepper. But not every aunt who prepares tarhana uses this spice mixture. Therefore, if you go to the markets of these regions, you will find tall or non-male tarhana varieties produced and sold by aunts. In fact, some of the aunts who prepare the tarhana grate the tomato a few days in advance to make it more delicious and leave it to turn sour. After all the contents are mixed and kneaded well, it is divided into 4-5 parts and put in bowls. Covered with two layers of cloth or blankets, the dough is left for fermentation in the hottest corner of the house, avoiding direct sunlight. During fermentation, the tarhana dough is checked every two days to check for swelling, and at the same time, the doughs in each bowl are manually divided into smaller pieces. At the end of fifteen days, the dough pieces, whose swelling is completed and dried, are sieved with the help of hand and gained granule form.

During this fifteen-day swelling, the lactic acid bacteria found in yogurt in the tarhana dough ferment the sugars to form lactic acids, while the added sourdough ferment performs ethyl alcohol fermentation. Thus, the digestibility of the tarhana is increased and the tarhana has a sour and acidic aroma. In fact, this is the general characteristic of tarhanas produced by traditional methods in Anatolia.

Tarhana is a broad topic, summer doesn’t end. Its production differs from region to region.

Ingredients
400g jumbo oats
6 tablespoons coconut oil
160ml maple syrup
grated zest of 1 orange, plus a squeeze of the juice
4 teaspoon cinnamon
70g sunflower seeds
50g pumpkin seeds
40g flaked almonds
50g coconut chips
100g raisins
method
preheat the oven to 140c, fan setting.
line a large baking tray with baking parchment.
heat the coconut oil and maple syrup over a low heat until melted.
remove the pan from the heat and add the orange juice and cinnamon.
mix the rest of the ingredients – apart from the coconut chips and raisins – in a big bowl and pour in the oil and syrup mixture.
spread the mixture evenly over the lined tray and bake for about 45 minutes, stirring every 5 minutes, until golden brown. add the coconut chips for the last 10 minutes.
remove the tray from oven and leave to cool, before mixing in the raisins.
this is the recipe for our delicious original granola.

Here’s the thing with exfoliation: it’s addictive. Anyone who has ever experienced the after-glow of a peel pad knows what we’re talking about here. A good exfoliation sesh gets rid of dead skin cells instantly, making pores appear smaller, spots look lighter and gives you an overall refresh better than most products can. So we get hooked. And we exfoliate. And we exfoliate some more, which can lead to a host of other issues like redness or sensitivity.

WHAT IS EXFOLIATION?

To understand exfoliation, one must know what a keratinocyte is. Keratinocytes are skin cells that are found in the outermost layer of our skin (aka the epidermis). As the skin continually renews itself, keratinocytes mature and are eventually shed off through a process called desquamation.

Exfoliation speeds up the removal of these dead skin cells from the outermost layer of the skin, which can help reveal newer skin cells and can have multiple benefits including brighter skin, improved brown spots, smoother texture, reduction of clogged pores, and improved penetration of other topicals. However, exfoliating is not for everybody and may not be appropriate for every skin type,” she cautions. “It is important to exfoliate safely to minimize the risk of negative side effects, like redness, irritation, acne breakouts or scarring.”

HOW OFTEN SHOULD YOU EXFOLIATE YOUR FACE?

“Everyone’s skin has different needs and it’s also important to note that those needs can change over time,” says Chang. “In general, I recommend gentle exfoliation no more than two to three times per week.”

If your skin is dry or sensitive, you should exfoliate less frequently, like once every couple of weeks.

If your skin is oily, you can exfoliate a bit more frequently, like every one to two days.

If you have never exfoliated before, starting with once per week and working your way up as tolerated by your skin type.

WHEN SHOULDN’T YOU EXFOLIATE?

“I would avoid exfoliating your skin if there is an open wound, active infection, or any inflammation like acne or an eczema flare,” warns Chang. “Also, if your skin becomes red, inflamed, irritated or peels as a result of exfoliating, stop and consult your dermatologist for alternative options.”

Another thing: Make sure you take any other skincare products you’re currently using (like retinoids or benzoyl peroxide) into consideration. These products, when combined with too much exfoliation, can disrupt your skin barrier, which keeps irritants out and is responsible for maintaining skin hydration and health.

WHAT IS THE DIFFERENCE BETWEEN CHEMICAL AND MECHANICAL EXFOLIATION?

“There are two methods of exfoliation at-home: mechanical and chemical,” explains Chang. “Mechanical exfoliation involves using a cleansing tool or scrub to physically remove dead skin cells.” The most common forms of mechanical exfoliation are:

Micro-bead facial scrubs

Sugar or salt crystals

Abrasive materials like pumice, sponges, or cleansing brushes

“Chemical exfoliation involves chemicals, like alpha and beta-hydroxy acids, to dissolve and loosen dead skin cells,” says Chang. The three main chemical exfoliators that are used are:

Alpha-hydroxy acids (AHAs) which include glycolic acid, lactic acid, and mandelic acid. AHAs are naturally occurring acids that are present in many foods and milk sugars, as well as, produced synthetically. They promote exfoliation by breaking down the adhesion between the skin cells in the epidermis.

Beta-hydroxy acids (BHAs) like salicylic acid are fat-soluble, allowing them to penetrate deeper into the hair follicles and dissolve pore-clogging residue like oil, which makes them ideal for people with oily skin and acne.

Polyhydroxy acids (PHAs) are a new generation of alpha-hydroxy acids that have similar effects but with less irritation. PHAs, like lactobionic acid and gluconolactone, have a larger molecular structure than other AHAs, limiting their ability to penetrate the skin and thereby reducing the side effects. PHAs have been clinically proven to provide skin-smoothing and anti-aging benefits that are comparable to alpha-hydroxy acids, while also hydrating the skin.

ingredients
400g jumbo oats
6 tablespoons coconut oil
160ml maple syrup
grated zest of 1 orange, plus a squeeze of the juice
4 teaspoon cinnamon
70g sunflower seeds
50g pumpkin seeds
40g flaked almonds
50g coconut chips
100g raisins
method
preheat the oven to 140c, fan setting.
line a large baking tray with baking parchment.
heat the coconut oil and maple syrup over a low heat until melted.
remove the pan from the heat and add the orange juice and cinnamon.
mix the rest of the ingredients – apart from the coconut chips and raisins – in a big bowl and pour in the oil and syrup mixture.
spread the mixture evenly over the lined tray and bake for about 45 minutes, stirring every 5 minutes, until golden brown. add the coconut chips for the last 10 minutes.
remove the tray from oven and leave to cool, before mixing in the raisins.
this is the recipe for our delicious original granola.

Apple shapes, rejoice! We’re here right now to chat about how you, yes you can dress your shape and play up your most favorite features. Before we get started, let’s get one thing straightened out—inverted triangles and apple are somewhat synonymous. Both shapes are known for their broader shoulders, but typically, true apple shapes carry a little more in their midsection while inverted triangles do not. No matter what features you want to flaunt (or conceal), we’ve got you covered with this 5-step guide for dressing your apple-shape figüre.

SO WHAT’S AN APPLE SHAPE, ANYWAY?

• You are generally well-proportioned
• Your shoulders are broader than your hips
• You are not necessarily as curvy through your hips
• You don’t have a well-defined waistline (If you do, you’re likely an hourglass!)

GUIDELINES FOR DRESSING THE APPLE SHAPE

When it comes to styling the apple shape, life is sweet! Apple and inverted triangle shapes look best when playing up their full bust, their amazing legs and/or their arms. In general, silhouettes that don’t rely on a traditionally structured waistline are your hardest working pieces.

1. START AT THE TOP!

Must-Have Tops For Apple and Inverted Triangle Figures

Good news! The world’s most comfy tops also happen to look amazing on the classic apple frame. Your power pieces include:

• Breezy A-line silhouettes
• Flowy tunics
• Relaxed, boyfriend button-ups
• V-neck anything

Looking for more structure? Choose a substantial fabric that will streamline your look from your bust through your hips. Fabrics like raw silk, linen, tweed, gabardine and thicker cotton (avoid jersey—it can be thin!) will all do the trick.

So, what about sleeve length?

This is where rules go out the window. If you love your arms and shoulders and are proud of those push-ups, go strapless or sleeveless! If you prefer to cover up, try a more fitted sleeve to help balance your fuller bust and midsection.If you’re on the curvy side, elongate your neck with plunging (or shallow) V-neck or scoop-necks. More of a “downplay” kind of girl? Look for a higher neckline in a dark shade like black or navy.

2. THEN, ADD LAYERS

The Best Jackets For Apple and Inverted Triangle-Shaped Figures
As is true with every shape, where your jacket hem hits will make all the difference. Apple shapes look great in any vest, coat or jacket that hits at the hip or upper thigh. A-line coats or straight, knee-length trench styles (without the waist belt) will be super and you can pull off a poncho like it’s your job.

3. SAY YES, TO THE DRESS(ES)

Perfect Dresses For The Apple Shape
If you love a great dress—you’re in luck! Strapless styles look great on you. Maxi styles with a lower neckline are super flattering, and a wrap dress can be your secret weapon (avoid “wardrobe malfunction” moments by wearing a cami underneath). If you like your legs, go mini all the time. If not, then knee-length shift and sheath styles look great too! A-line styles are great for curvy apples. And when in doubt, diagonal stripes and darker colors are always slimming.

4. LAST—BUT NOT LEAST

The Apple-Shapes Favorite Jeans & Pants
Take your pick! Skinny jeans and leggings look great on your shape, especially when paired with a breezy tunic, oversized sweater or generous button-down. Flares with heels are great for elongating your silhouette. If you have long legs, feel free to wear bootcut or flared pants with flats. Remember that the hem should either come to the top of your heel, or all the way to the ground.

Classic trouser fit, cropped, ankle… you can pretty much pull them all off! As a good rule of thumb, if your top is very breezy, you’ll want to grab a more structured or skinny pant to balance your look.

5. DON’T FORGET ACCESSORIES

Outfit Toppers For Apple and Inverted Triangle Shapes
Love bracelets? Statement rings? Oversized earrings? You’re in luck! Necklaces too, but since dressing for any shape is all about balancing proportions, you’ll want to make sure to draw the eye up and down with a longer length, or keep it light and delicate.

One Last Thought On Body Shapes

Everybody and everybody is different. If you’re not an apple shape through and through, think of mixing and matching shapes to find the right fit for you. These dressing guidelines are best used as a starting point!

Prebiotics and probiotics
Famous doctor emphasizes the importance of our gut health and says we must keep our microbiome clean and intact. In this way, it is possible to fight inflammation. For this, we recommend consuming garlic, onion, leek, asparagus, artichoke, banana, apple, cocoa, flax seeds, kefir, all kinds of pickles and pickled juice. It is said that the gut is the second brain; We must strive to create the right environment for it to work well.

Zinc
Meat, milk, dairy products, eggs and shellfish are valuable because they are rich in zinc, as well as protein. Stating that protein is essential for the immune system to be strong, Dr. Mark Hyman recommends that we consume about 1 gram of organic, clean animal protein per pound of half our body weight each day. Those who do not want to consume animal foods may prefer legumes, grains, seeds or seeds, and hazelnuts instead as vegetarian or vegan options. Another nice note: Dark chocolate also has zinc!

Magnesium
Magnesium containing foods are important in strengthening our immunity due to their calming properties. Since stress lowers the magnesium level, it is necessary to pay attention to consuming foods high in magnesium in the diet. For example, legumes, nuts, green leafy herbs and whole grains are among the foods rich in magnesium.

We like to consume figs fresh, but the main production takes place by drying the fig, our consumption culture. First of all, figs are not collected from trees and dried; It dries on the tree itself. It begins to dry in August, and at the end of the same month it falls to the soil with the help of the wind. In some regions, villagers help the tree fall by gently irrigating or shaking it. After the figs poured into the soil are collected, they are lined up in the fates (cloths) laid on the soil. Figs, which dry even more under the sun for a few days, become ready for consumption.

If you go to the coastal part of the Aegean, instead of the cloths laid on the ground, you will see structures called “crayfish” that are at least half or one meter high and in the form of six sieves and can breathe. Again in the coastal Aegean, after the figs are dried, they are subjected to a dipping (in other words, dipping) technique. Dried figs placed in wicker baskets are dipped several times in boiling salted water in copper cauldrons and removed. Some fig producers throw a few branches of bay leaves or thyme into this water. The dipped figs are placed in the crayfish to dry again, and they are turned over every 2-3 days to dry thoroughly.

It is a name given to a mixture of boy, thyme, dried mint, salt, black pepper, cumin, red pepper. But not every aunt who prepares tarhana uses this spice mixture. Therefore, if you go to the markets of these regions, you will find tall or non-male tarhana varieties produced and sold by aunts. In fact, some of the aunts who prepare the tarhana grate the tomato a few days in advance to make it more delicious and leave it to turn sour. After all the contents are mixed and kneaded well, it is divided into 4-5 parts and put in bowls. Covered with two layers of cloth or blankets, the dough is left for fermentation in the hottest corner of the house, avoiding direct sunlight. During fermentation, the tarhana dough is checked every two days to check for swelling, and at the same time, the doughs in each bowl are manually divided into smaller pieces. At the end of fifteen days, the dough pieces, whose swelling is completed and dried, are sieved with the help of hand and gained granule form.

During this fifteen-day swelling, the lactic acid bacteria found in yogurt in the tarhana dough ferment the sugars to form lactic acids, while the added sourdough ferment performs ethyl alcohol fermentation. Thus, the digestibility of the tarhana is increased and the tarhana has a sour and acidic aroma. In fact, this is the general characteristic of tarhanas produced by traditional methods in Anatolia.

Tarhana is a broad topic, summer doesn’t end. Its production differs from region to region.

We love the fresh and dried figs. Tangör Tan, who has been pursuing good products and producers for Mikla for years in all corners of Anatolia, wrote about different ways of drying, storing and eating figs.
Kara Efe, Dürdane, Morgüz, Poplar, Sarılopa, Bardacık, Sarı Zeybek, Eggplant, Göklop, Yeşilgüz, Karayaprak, Khorasan, White Sickle, small pitchers, Maples, gooseberries … That’s all of them and many more Turkey’s different, and so fine fig varieties. But of course, if you ask an Aegean person, he will take a short cut by saying “eaten”. Aegean people with a comfortable disposition do not want to think about the different names of figs. On the other hand, the fruit is actually the name given to the fresh form of fig. If you visit the Aegean between July and September, you will find plenty of fruits.

I think the best way to eat figs is in the early morning, freshly picked from the tree. The local people call the fig eaten in this way “Sabah doctor”. Figs collected in the morning are more delicious. In addition, local people believe that two figs eaten before breakfast strengthen the metabolism and protect against diseases.

Don’t believe them. Ramazan Bingöl, President of All Restaurants and Tourism Association (TÜRES), reacted to the nutritionists and dieticians who advised that the sacrificial meat should be rested and eaten. Defending that citizens should not heed such advice, Ramazan Bingöl said, “Eat breakfast with the heart and liver of the victim.”

“I have breakfast with meat every feast”
Stating that it would not be harmful for people to have breakfast with fresh meat once a year, Ramazan Bingöl said, “I have always had breakfast with sacrificial meat in every Eid al-Adha. “Only then can we understand the spirituality of the Eid al-Adha”.

“Don’t believe most of them”
Reiterating the citizens’ call for nutritionists and dieticians not to believe many of them, Ramazan Bingöl said, “Be without you, do not believe many of them. He said, “Let it be the first sacrifice you eat for breakfast during the Feast of the Sacrifice.” 90 thousand-year-old flavor: Smoked
The smoking technique, which cooks meat with smoke without exposing it to fire, is the rising trend of the world cuisine recently. In fact, smoking, or processing with different names or smoking, is the oldest method of preserving meat since the cave period… So much so that it is known that smoking was done 90 thousand years ago.

The grace that nature offers to man and the table
Whichever tree is used in smoking, that tree gives the food its own aroma. Smoke required for smoking in smoking; It is obtained from wood chips of hardwoods with low tar such as oak, maple, beech, apple and cherry. Instead of the direct wood of these trees, their bark and shavings are used to extract smoke. It is used to add more flavor to the fumigation. On the other hand, this technique has many different benefits. Some of the pathogen-enemy substances in the smoke in the fumigation process pass into food through processing. This prevents the growth of new microorganisms. Smoked meat, as it is antimicrobial, can be stored for longer. This is the secret that smoked meat can last longer …

Pharmacist Ayşen Dincer pointed out that all ages and genders have different nutritional, liquid, vitamin and mineral needs and said, “Children, adolescents, adults and the elderly should also take vitamins in different doses. Moreover, this also varies by gender. For example, according to Dietary Reference Values, the amount of iron required may be 0.3 mg in newborns, 11 in infants, 11 in adult males, 18 in adult females, and 27 mg in pregnant women. So a pregnant woman’s need for iron is not the same as a man’s. For this reason, if a person receives vitamin supplements from outside, he should choose it according to gender, age and needs. In addition, it is more appropriate to use vitamins prepared in appropriate doses for age and gender, instead of choosing single and high doses while taking vitamin and mineral supplements. “It is also important that vitamins contain mixed and multiple ingredients according to the need, just like we take with a healthy diet.”

You can use multivitamins containing vitamin C and D, selenium and zinc to support the immune system.
Reminding that we need vitamin and mineral supplements throughout our life, Pharmacist Ayşen Dincer underlines that there is no need to stop taking vitamin and mineral supplements, just as there is no need to stop drinking water or exercising. Reminding the protective effect of vitamin C against viral infections especially in this period, Dincer says that deficiencies may be seen in our vitamin D stores in these days when the sun does not show much of its face. Touching on the importance of keeping the immune system strong in these days when the effects of the pandemic continue, Dincer says: “To support the immune system, it is necessary to eat rich in vitamins, minerals, antioxidants (especially vitamins E and C) and amino acids. It may not be possible to meet this need with a natural diet, so you can safely take supplements with these ingredients. You can use the right multivitamin supplements of vitamins C and D, selenium and zinc, which are important for immunity, and choose mixed formulas containing amino acids as well as vitamin, mineral antioxidant. “

Known for its taste and health, firik reaches the table after a very tough and long journey. Ears of durum wheat planted and hard wheat in the field are harvested in the period before ripening, that is, in the period before the ripening period, with the stems of frosty green wheat ears, with a special tool attached to the tractor. The hard wheat that is harvested is laid on the field to dry with its own stalk and left under the sun for a day.

The dried and dewatered wheat is collected by agricultural workers and small batches are formed. The small blends formed are burned in a controlled manner on a low fire until the spikes of hard wheat with the stems reach fruity consistency. After the ironing process, the small blends are mixed and dispersed in place to cool and left to cool. In order to separate the wheat ears, which are kept to cool for one day, from the firik grains, they are pulled with a straw moth machine and harvesters to sort. The firik grains, sorted and gathered together, are bagged so that they can be ready for their journey to the tables. Bagged fires are taken to Gaziantep to be sold to brokers and companies. Firik bags are sold to traders from the Middle East countries and to America and European countries, and they go on an intercontinental journey to be consumed at these tables.

Stating that the production of firewood has started in an area of ​​approximately 4 thousand decares in the Araban Plain, Altun noted that 350 kilograms of firewood were taken in one decare of field and that they expect a total yield of around 1,400 tons.

How is Firik Pilaf made?
Materials

1 kg of bone-in meat,
1 cup chickpeas,
2 glasses of firik,
1 glass of bulgur,
100 g of ghee or butter,
salt,
black pepper,
Red pepper.
How is firik pilaf prepared?

Chickpeas are placed in a pot before the evening or two hours before the evening and soaked with plenty of water. The boned meat is washed, pour the juice of the chickpeas, washed and left to boil in the pressure cooker with enough water. But before it starts to boil, the foams accumulated on it are thrown into a plate with a colander. Then the mouth of the whistle is closed, when the whistle goes up, the bony meat is removed from the bones and cut into large pieces. Chickpeas are filtered from the broth and placed on a plate. The broth is filtered and care is taken that there are no bone fragments in it. Then, if the firik is stony, it is taken into the work of plenty of water with the help of two wide containers, first mixed by hand in the first bowl and the stems that come out on it are removed. Afterwards, it is gradually transferred from one container to the other with its water, allowing the stones to collapse to the bottom of the pot, this process is repeated several times, and finally the stones are thrown. Approximately 8 glasses of water and broth are mixed in the pot in which the rice will be made (4 broths, 4 water) and brought to a boil. When it boils, add the washed firik, bulgur and previously boiled chickpeas. With the addition of salt and red chili pepper, it is cooked first on a rapid fire and then on a low fire until it absorbs the water, until the firik softens. (It may be difficult to adjust the water of the firecar; each friik has a separate water absorption capacity like the same rice, adding boiling water as less water is added, maybe it will help to adjust the firik pilaf or if the firik is cooked and still has water in it, cooking it with the mouth open will evaporate the water faster. When the firik pilaf is cooked, 50 gr. Put the butter in the pan, heat it, add black pepper and fry it slightly, transfer it over the rice and let it rest by closing the lid of the rice. The remaining 50 gr. Fat and meats are taken, salt and pepper is added and roasted and the meats are served on the Firik pilaf you take on the plate.

The famous brand introduced two brand new products to the market with its innovative identity and innovative approach. Vegan-style diet for those who prefer Spring and Spring Veggie Falafel Bites sold in export markets başladı.türkiye’s first integrated meat plant Pınar Et continues to add new ones to the healthy and innovative products. Pınar Et, which closely examines consumer habits and rising trends, prepared the first vegan products Pınar Falafel and Pınar Veggie Bites. Products developed in the light of R&D studies that have been going on for more than a year were presented to the consumers. Pınar Veggie Bites, produced from carrots, potatoes and peas that are harvested in season and preserved by freezing, and Pınar Falafel, which is produced with the spice flavors of Middle Eastern cuisine and fresh vegetables, are expected to be welcomed by consumers.

For a healthy future …
Pınar Et General Manager Tunç Tuncer stated that they are planning to bring their experience in foods containing animal protein to the herbal products market, and said, “We continue to bring the healthiest and most innovative products to our consumers without compromising Pınar Quality Standards. We closely follow the rapidly rising healthy lifestyle and herbal nutrition trends in the world, and support these trends with our new products. We aim to add new plant-based products to the Pınar Falafel and Pınar Veggie Bites product family in 2021 for a healthy and sustainable future, ”he said.

Sand mussels contain very useful minerals, but they are not included in Turkish cuisine. It is being exported from Turkey but is not consumed much in the domestic market. However, much more private and aromatic taste of the mussels we eat in Turkey var.çocuklug Uskudar in the past, 5th generation seafood and fish of my life indispensable as one of Istanbul. You may not remember the images of the past, but wherever you go in the world, scents and flavors come with you. I still can’t forget the tastes of sea fish I ate in my childhood. My father always brought to our house which fish to eat and when. We never had frozen fish. It’s time to get up, it’s time for bluefish, bluefish … I love both fishing and eating. In fact, when I was working at an Italian restaurant while studying in London, I would have been dying to weed it while everyone was running away from sorting the shrimp. Why is that? Because the smell of fish and seafood always reminds me of my childhood, homeland, family and where I came from.

Fate brought me to Italy. When I was from Istanbul, my way went to Italy, unaccounted for. I have been in Italy for a long time. Although it is Mediterranean, there are differences between Turkish and Italian cuisines. It is much easier to find seafood other than fish fresh in Italy. In fish markets, there are various sea shells, various shrimps, oysters, octopuses. Especially in southern Italy, Napoli is very rich in this regard. You can always find fresh seafood. The fish market of Naples is somewhat reminiscent of the Istanbul fish markets of my childhood. However, it is possible to find more varieties than shellfish here, too. When the sea and Italian spaghetti or linguine are combined, a delicious taste comes out. Spaghetti alle Vongole Verace (Spaghetti with clams), a little smaller Spaghetti con lupini di mare, is indispensable for Naples cuisine. Moreover, it is very practical to make.

The beauty of its taste comes from its simplicity and freshness. You can prepare it for lunch on Sundays. Even though the Neapolitan fish vendors don’t say ‘Big Sister’ like the ones in Istanbul, they are very cheerful and sincere like in our markets.

fish be consumed at least twice a week for a healthy life gerekli. Turkey is a country surrounded by sea on three sides, but had not used much since our preference in fish consumption. Per capita fish consumption in our country is only 6.26 kg. Those who want to have a healthy life and keep their immunity high should consume fish at least twice a week.

Fish has an important place in a healthy and balanced diet, although its benefits are not over, fish consumption in our country is low. According to the data of the Food and Agriculture Organization of the United Nations; In countries such as the USA, Spain, Australia and New Zealand, there are more than 20 kilograms of fish per person per year. While the world average is 16 kilograms annually, the amount of fish consumed in Iceland is 90 kilograms per person, 75 kilograms in Japan, 26 in the European Union countries and 10 kilograms in Saudi Arabia. 6.26 kilograms of fish consumption in Turkey, according to the 2019 data increases the body resistance to var.

Fish meat contains protein values ​​between 15-25 percent. These proteins contain all essential amino acids necessary for the protection and development of tissues in the body. Due to its low fat content, it is one of the indispensable weight loss diets and helps to keep weight at healthy levels. The fish; It is also a good source of mineral salts such as phosphorus, iodine, iron, calcium and vitamins A, D, K and B groups. While iodine plays an important role in the development of intelligence of children, vitamin A helps strengthen the immune system and eyesight, increase resistance to diseases, vitamin D helps the development of bone, iron blood production, phosphorus tissue heals, skin bright and hair vibrant.

It meets the body’s vitamin D needs

Studies have shown that high vitamin D levels reduce the risk of infection during the corona days we live, and have a strengthening effect on the immune system. Vitamin D also helps prevent muscle tissue loss caused by inactivity. One of the foods rich in vitamin D is fatty fish such as salmon, mackerel and sardines. Unlike other animal-based foods, fish contains unsaturated fatty acids instead of saturated fat. Omega-3 is an extremely beneficial fatty acid that the body cannot produce and is found mostly in fish. Omega-3 fatty acids provide protection against diabetes and cardiovascular diseases as well as protecting the immune system.

Consume these fish with their fish bones

Fish consumption is important in protecting the immunity against various diseases and meeting the vitamin D, which has an important place in bone and dental health, especially in the winter season when sun exposure is less. When small fish such as sardines and anchovies are eaten with their bones, it also helps you get calcium like dairy products and provides benefits in bone development.

Grilling, steaming and boiling methods should be preferred whenever possible. Raw or undercooked seafood should not be preferred as they have microbial risks. During pregnancy and breastfeeding, it should be consumed at least 3-4 times a week for the normal development of the baby and the health of the mother.

Attention while cooking

When the rules of buying, storing, preparing and cooking fish are not observed, it can easily spoil and cause risky health consequences. Gastronomy and Culinary Arts Dr. Faculty Member Ezgi Eylem Fadıloğlu “As much as possible, every fish should be consumed in the season when there is plenty. Fresh fish should not be kept at room temperature too long, they should be put in the refrigerator after cleaning the scales and inside. In this way, it can be kept in the refrigerator for 1-2 days. It can be kept in the freezer for 3-6 months. It is odorless, the acidic odor spreads as it gets stale. The pit should be corrected at the time. Stale fish leave this trace, “he warned.

Noting that tangerine, which also has seedless species, is a fruit that children love because it can be peeled easily, doctors said, ” Consumption with its seeds obstructs the appendix organ and causes acute appendicitis. For this reason, the seeds should be removed and eaten. ”

Doctors stated that the tangerine was harvested between 11-16 October, when the sugar-acid balance it contains was generally ensured.

” Therefore, the yellowing process is applied as it is generally green. Tangerines are first washed, dried, then exposed to ethylene gas at 26-28 degrees in warehouses and aerated with oxygen. The more ripe the fruit is, the shorter the yellowing process with ethylene. It is 4-5 days for less ripe fruit and 1-2 days for a fruit picked in November. Performing these procedures in accordance with the food codex does not adversely affect human health. When the tangerine is left alone, the chlorophyll on the peel breaks down and turns orange over time.

On this occasion, we share with you the foods that are good for mental health as we examine the studies that claim that there is a link between nutrition, depression and anxiety.

Nutrition: Which foods give happiness?

Nutritionists and dietitians have long argued that there is a link between diet and mood, and this research area is rapidly growing. Come on, grab some snacks and turn your attention here to learn about the foods that will make you happy.

IS THERE A LINK BETWEEN NUTRITION AND MENTAL HEALTH?

The World Health Organization estimates that about 300 million people suffer from some form of depression. “However, many studies show a strong link between nutrition and mental health,” says health change expert Heather McKee.

This year, researchers at the University of Sienna in Italy examined the vitamin D levels of patients receiving psychiatric treatment in 2017. After long-term examinations, 94 percent of the patients were found to have below average vitamin D levels, and it was concluded that “vitamin D supplements, amongst many other benefits, are effective in treating ailments such as depression.”

At the same time, a study conducted by the University of Manchester in 2019 pointed out that a diet program that reduces fat consumption, helps with weight loss and is high in nutrients also has positive effects on mental health against depressive symptoms.  An effective result can be achieved with simple changes in your daily life: “While limiting the consumption of refined sugar with fast food, make sure that your meals are high in nutrients, fiber and vegetables. you can avoid its negative effects. ”

HOW DOES THE INTESTINAL HEALTH AFFECT YOUR MENTAL STATE?

The gut is often described as the second brain. When examining the link between the brain and the gut, we should know that about 90 percent of the serotonin receptors are found in the gut. Like increasing the consumption of probiotics or prebiotics… ”

Studies in this area continue rapidly in many different countries. In a 2017 study conducted on mice at the University of Virginia, consuming yogurt types containing Lactobacillus probiotics appears to increase the rate of metabolite (kynurenic acid) in the blood, which reduces inflammation and improves mood.

“Wouldn’t it be amazing if we could treat our mental and physical health by simply changing the bacteria you consume?”

Northeastern University in Boston is currently researching a neurotransmitter bacteria that allows brain cells to communicate with each other. Also known as gamma-aminobutyric acid (GABA), this bacterium helps prevent overstimulation of the brain by interfering with the signals transmitted by the nerves and helps calm you. When this system is not functioning in its normal order, the person may show symptoms such as insomnia, anxiety or depression. While significant research in recent years relates the gut microbiome to various aspects of our health,  Managing or manipulating bacteria in the gut to improve mental health is still quite innovative.

This is a whole new world we are exploring. We learn new things about ourselves every day, and in line with this information, our brain is no longer a magical organ that works by isolating itself from other organs. On the contrary, it shows that it has an effect on our existence with its many different faces, and microbes are a part of it.

Which foods are good for our spirit?

Probiotics and prebiotics

After evaluating your daily nutrition program, it is useful to add probiotic or prebiotic containing foods to this program according to your needs. For example, fermented foods like miso, kimchi, and sauerkraut are known to be powerful probiotics. In addition, increasing the consumption of inulin (prebiotics) that help feed bacteria such as artichokes, chicory, lentils, broccoli and garlic is very beneficial.

Tryptophan

Tryptophan-rich foods such as salmon, spinach, seeds, chicken, almonds, walnuts, kefir, pineapple and oats help increase your serotonin (happiness hormone) levels.

Selenium

Stating that selenium deficiency in the body causes depression and mood changes, it is beneficial to consume three Brazil nuts a day.

Vitamin B

The decrease in vitamin B in the body, which causes the immune system and white functions to work properly, causes many ailments, especially forgetfulness, fatigue, weakness, and attention deficit. Therefore, you should regularly consume foods high in B vitamins such as fish, green leafy plants, oysters, mussels and legumes.

Vitamin D

As we mentioned at the beginning of the article, studies show that vitamin D supplements are very useful in the treatment of depression. You can get this vitamin, also known as the sunshine vitamin, from egg yolks, mushrooms, oily fish types, soy, carrots and broccoli.

Useful oils

We know that many vegetable oils cause inflammation in the body, but that does not mean that all types of oils are harmful. Olive oil, avocados and oily fish with anti-inflammatory oils help improve your mood.

And finally water

The first requirement for a healthy life is to consume an average of eight glasses of water a day. “Being dehydrated even 5 percent causes distraction and lowers your mood. Drinking plenty of water is very important for you to feel happy.

“Changes in your diet are not enough alone to treat ailments such as depression and anxiety. If you are worried about your mood, don’t hesitate to seek help from the expert. “