Digital magazines have become increasingly popular over the past decade as technology has advanced. The use of digital magazines has become a prevalent form of media, allowing people to access information more quickly and conveniently than ever before.
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Digital magazines provide an efficient way to deliver content in an engaging fashion. Unlike traditional print magazines, digital magazines are often interactive and contain multimedia elements such as videos, audio clips, and interactive graphics. This helps to make the content more engaging and interesting.
In addition to providing a more engaging experience, digital magazines also offer a variety of content. They can include articles, interviews, reviews, and opinion pieces. This content is often updated more frequently than traditional print magazines and can be tailored to the interests of the reader.
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Our for Men and for Women sections are all dedicated to bringing you the magazines that you can go through and extract valuable information you need to pace up your lifestyle, get all trendy, and get valuable advice on different life matters as you read through some of the top-rated magazines. Health, cooking and food, and art and literature are some other categories with more than 10000 issues loaded on the website for you to read. You can go through all the informative content and also entertain yourself with some interesting notes from experienced authors who will describe everything in detail. For instance, if you are looking for some fresh and exciting recipe ideas that you would surely want to give a try, our cooking magazines like BBC Good Food are all about providing you with incredible ideas, to begin with. Looking for more specificity? Try our special issues like the Croissant Magazine and cook your way to perfection!
Would you drink black water? Clear Pepsi? How about using pink butter or green ketchup? Believe it or not, these products actually existed, and not that long ago either. But there is a reason these food fads did not last. Consumers prefer that the color of food matches its flavor.
An astonishing amount of the foods we eat is processed. These foods are altered from their natural states to make them safe, say, to remove harmful bacteria, or to make them appealing and to prolong their shelf life. About 70% of the diet of the average U.S. resident is from processed foods. Much of what we eat would not look appealing if it was not colored. Think of food coloring as cosmetics for your food. Without coloring, hot dogs would be gray. Yum!
To avoid so much processed food, some have advocated using natural food coloring, whenever possible. Natural dyes have been used for centuries to color food. Some of the most common ones are carotenoids, chlorophyll, anthocyanin, and turmeric.
Carotenoids have a deep red, yellow, or orange color. Probably the most common carotenoid is beta-carotene (Fig. 1), which is responsible for the bright orange color of sweet potatoes and pumpkins. Since beta-carotene is soluble in fat, it is a great choice for coloring dairy products, which typically have a high fat content. So beta-carotene is often added to margarine and cheese. And, yes, if you eat too many foods that contain beta-carotene, your skin may turn orange. Fortunately, this condition is harmless.
Chlorophyll is another natural pigment, found in all green plants. This molecule absorbs sunlight and uses its energy to synthesize carbohydrates from carbon dioxide and water. This process is known as photosynthesis and is the basis of life on Earth. Mint- or lime-flavored foods, such as candy and ice cream, are sometimes colored using chlorophyll.
Another natural food additive you have probably consumed is turmeric, which is added to mustard to impart a deep yellow color. Turmeric is obtained from the underground stem of a plant that grows in India, and it is commonly used as a spice in Indian food. Many U.S. food companies are using turmeric and other natural spices to color their products. Turmeric is also a great acid/base indicator. If you add a basic substance to mustard, it will turn red.
For centuries, the Aztecs used these insects to dye fabrics a deep-red color. If you crush up 70,000 of these bugs, you can extract a pound of a deep-red dye, called carminic acid (C22H20O13 ) (Fig. 3). This dye is safe to ingest, so it found its way into a variety of food and cosmetic products that required a red color. However, the thought of eating bugs is unappealing to some people. Starbucks formerly used cochineal dye in its strawberry-flavored products, but it has since removed this additive in response to customer complaints.
To find out if your food contains bugs, look for carmine, carminic acid, cochineal, or Natural Red 4 on the ingredient label. While these substances are typically considered safe, in rare instances people can have a severe allergic reaction to them, leading to a life-threatening condition called anaphylactic shock.
Another reason is shelf life. Artificial dyes might be longer-lasting than natural ones of the same color. Also, although nature produces an impressive hue of colors, those suitable for use as a food dye are limited. But there is no limit to the variety of colors that can be artificially produced in a lab. Considering the thousands of different substances that color our food, it may come as a surprise to discover that the U.S. Food and Drug Administration granted approval to just seven synthetic food colorings for widespread use in food. These food colorings are summarized in Table 1.
Artificial food colorings were originally manufactured from coal tar, which comes from coal. Early critics of artificial food colorings were quick to point this out. Today, most synthetic food dyes are derived from petroleum, or crude oil. Some critics will argue that eating oil is no better than eating coal. But the final products are rigorously tested to make sure they contain no traces of the original petroleum. One dye that does not have a petroleum base is Blue No. 2, or indigotine, which is a synthetic version of the plant-based indigo dye, used to color blue jeans.
What makes a good food coloring? First, when added to water, it must dissolve. If the dye is not soluble in water, it does not mix evenly. When a typical solute, such as salt or sugar, is added to water, it dissolves, meaning it is broken down into individual ions or molecules. For instance, individual molecules of sugar (C12H22O11) are held together by relatively weak intermolecular forces. So when sugar dissolves in water, the attractive forces between the individual molecules are overcome, and these molecules are released into solution.
Figure 4. A food dye will appear a particular color because it absorbs light whose color is complementary to the food dye's color, as illustrated here in the case of (a) a blue dye, and (b) a red dye.
So what will the food of the future look like? Some advocacy groups, such as the Center for Science in the Public Interest, seek to ban all food coloring, because of limited evidence showing that food coloring encourages children to eat junk food. Others envision a different future. One company has already manufactured an edible spray paint called Food Finish, which can be applied to any food. It comes in red, blue, gold, and silver colors.
The Sydney Morning Herald and The Age Good Food Guides are back after a three-year hiatus, with hats and scores to recognise the best restaurants and chefs in New South Wales and Victoria (sold separately). Now in magazine form, the Guide includes more than 300 independent reviews as well as top 20 cafes and bars, an expanded regional section and top 10 lists for each Australian state and territory.
*These items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Our restaurants have shared cooking and preparation areas and the possibility exists for food items to come into contact with other food products. Due to these circumstances, we are unable to guarantee that any menu item can be completely free of allergens. In addition, while effort is made to keep our product information current and as complete as possible, it is possible that ingredient changes and substitutions may occur due to differences in regional suppliers, recipe revisions, preparation techniques, and/or the season of the year.
Debi Chirichella is senior vice president of Hearst and president of Hearst Magazines, one of the world's largest publishers of monthly magazines, with more than 25 brands in the U.S. and nearly 250 international magazine editions, after serving as executive vice president, chief financial officer and director of global operations for Hearst Magazines. Chirichella is a member of the Hearst board of directors.
Alicia Arbaje, M.D., associate professor of medicine at the Johns Hopkins School of Medicine in the Division of Geriatric Medicine and Gerontology, singles out the wild blueberry (usually sold in the frozen food section). They have three or four times the antioxidants of conventional blueberries. Add them to your oatmeal or smoothies." 2ff7e9595c