Bring Mir Bio Free Download

Bring Mir Bio Free Download

Bring Mir Bio Free Download

Organic is important to us.

In foodstuffs produced from milk, is one of the ingredients, lactose, also known as milk sugar. Lactose itself can not be absorbed by the human organism. Fortunately, our body produces the enzyme lactase. It splits the lactose into the simple sugars glucose and galactose, which can be converted by the body.

Lactose intolerance occurs when the Verdauungsemzym lactase is not produced or too little and therefore the lactose from milk products is not digested. The consequences may be gastrointestinal symptoms such as nausea, abdominal pain, bloating and diarrhea.

Originally it was for us humans genetically designed not to drink milk or adults who acted really only as baby food. By weaning our ancestors lost so the ability to digest lactose. It is believed that has the ability to make lactase into adulthood, developed about 10,000 years ago in population groups, whose survival was dependent on the livestock and milk an important part of the diet and the adult was.

Nevertheless, in Central Europe about 15% of the population does not digest lactose, in Southeast Asia, where consumption of cow's milk is not common, there are even 98% of the population in South America 70%.

In lactose intolerance, not only pure milk, but also often dairy products like butter, cream, milk chocolate and cheese cause problems. For those affected, there are now more and more lactose-free dairy products. These consist of conventional milk, the milk sugar has been split during production in glucose and galactose.

The trout, as they tend Bernhard and Ulrike Deuchert is genuine traditional handicraft. And there needs experience. The Deuchert breed their own fish or even if it's guidelines for organic farming because the trout were, they would meet the security operation.

Two years does it take to be out of the small seedlings battle-ready trout. As long as they swim alive and well in fresh spring water on the edge of Weilbach. Before smoking the trout are placed in pure brine and then smoked over beech wood gentle and mild-sawdust. The result is an incomparably good taste. In addition, trout flesh rich in vitamin A and D and is rich in valuable omega-3 fatty acids.

A mild smoked trout can be cooked in many ways. With mustard sauce, in salads, as a terrine, as quiche or grilled. The classic: Smoked trout with horseradish. We recommend White Horner horseradish cream.

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