Once you start looking at all the offerings, confusion is probably not far behind. You start questioning do I get freeze-dried, air-dried, or dehydrated. Let’s look at each. First and foremost they are all without moisture, but not interchangeable as terms go.

Air dried pet food is a unique process. It’s like making jerky, you hang it and let it dry at room temperature. The air drying process does not damage proteins, vitamins, nutrients, or enzymes. It simply removes moisture.

Now freeze-dried pet food and the process is more complicated. Raw food is placed in a pressurized chamber and frozen. The process is known as sublimation (ice converts directly into a water vapor, skipping the liquid phase). This process has no changes to the food. It is a very slow process, but as stated, it does not change the food structure, and it gives the food very shelf stable. To feed simply crumble (patties or nuggets) and add water.

Dehydrated pet food basically takes raw food, and gently removes the moisture by utilizing low heat so as not to break down the nutrients and enzymes. Again like making jerky. Also to feed, you need to re-hydrate.

So what’s the difference? The temperature of the processes is the main difference. While freeze-dried foods don’t necessarily need to be rehydrated for feeding, Most will agree that increased moisture to any of these products is key to the health and wellness of our beloved pets.

Some will ask if these foods are considered raw. Air dried and freeze-dried would be considered raw, while dehydrated, due to the heat used, would probably not qualify. Questions regarding the ingredients or preparation should be directed to the company website. Most will detail ingredient information (sourcing, safety, and process used to manufacture).

Most of these products are complete and balanced diets. I can not stress enough to check the labels to ensure your pet is getting all the nutrients needed for a balanced diet. You can also see which food your pets like. I have a few finicky pets.

A few other considerations in making your choice are price, weight, storage. Freeze-dried foods are pricey, because of the process of manufacture. The lightweight and long shelf-life are the advantages. It gets your attention when a 5 lb bag of freeze-dried dog food rehydrates to about 25 lbs, or a 25 lb bag equals 125 lbs.

So do your homework on the products out there. See what your furry friend likes. And enjoy.

Now, these food facts just might keep you amused, especially for those of you on holiday. Besides you may find one or two so fascinating that you’ll trot them out next time you’re out for dinner, (although I’m not sure if your guests will approve of a couple of them.)

1. In Brazil one of the most popular pizza toppings is peas. Yes, the little green pea. Well, did you know those peas pack a pretty powerful punch? (lots of p’s)

They are not only a great protein source but they’ve got vitamin K, manganese, thiamin, copper, vitamin C, phosphorus and folate. However, their real superpower is that they have a myriad of potent antioxidants including high amounts of a polyphenol called coumestrol – this just may lower your risk of stomach cancer. So don’t just roll those peas around on your plate – dive into them and enjoy their nutritional power.

2: When you buy Virgin Olive Oil you may not be getting exactly what you think. Yup about 70% of the olive oil sold is not actually pure. It’s not that there is another oil added, but the labels lead you to believe you are getting ‘virgin’ or the initial pressing and that’s the best oil to get. Now, in fact, that pure oil has a peppery taste and so the manufacturers would rather sell you oil that is smooth without the pepper – therefore it needs to be processed more. Sometimes the oil will include Lampante Virgin Olive Oil which is, in fact, the lowest grade of virgin olive oil and really not fit for human consumption. In fact, it was originally used as lamp oil but apparently, it takes that peppery taste away.

If you really want the ‘good stuff’ then you need to do your homework – as for me, I’d rather not use oil at all – it’s still a processed food.

3. Did you realise that store-bought 100% ‘real’ orange juice is really 100% artificially flavoured to taste like oranges? You see to make orange juice at home you just squeeze the oranges right? Well to make it commercially you squeeze the oranges but then you have to strip out the oxygen and that’s because you need the liquid to keep for up to a year without spoiling. But now there’s no flavour, so they put the artificial flavour back in.

4. Get prepared for this one if you’re from the West. There is an amusement park in Tokyo, Japan that offers Raw Horse Flesh flavoured ice-cream. I kid you not – there are actual chunks of horse in this ice-cream. And other flavours on offer are cow tongue, octopus and squid.

5. How’s your love of cheese? hopefully, you’re vegan and don’t eat it – but if you do. this is going to tickle the back of your throat. Casu Marzu is a cheese found in Sardinia that is purposely infested with maggots. Casu Marzu literally translates to ‘rotten cheese’ and it’s classified as the world most dangerous cheese.

It’s made from sheep’s milk, soaked in brine, smoked and left to ripen outside in the open, uncovered which allows cheese flies to lay eggs inside it. The eggs hatch into thousands of white transparent maggots and by feeding on the cheese they produce enzymes that promote fermentation and cause fats that make the cheese decompose.

Locals will tell you the spicy, creamy cheese is only okay to eat if the maggots are still moving because once the maggots are dead the cheese has gone bad – decayed to a point that it’s too toxic for human consumption. It’s actually been declared illegal and not in compliance with EU hygienic standards – ha – I wonder why????

So there you have the 5 fascinating food facts – trust you have enjoyed.

WHAT IS EDIBLE PRINTING?

It is used to decorate birthday cakes and desserts which are fit for human consumption. They are of various forms and can be used to garnish our food items and make them all the more attractive and mouthwatering.

WHERE DO WE USE EDIBLE PRINTING?

It can be seen at birthday parties, marriage functions, baby showers, office parties. Whenever there is a birthday party, a birthday cake is a must and birthday cake these days look extremely attractive because of them.

Even at marriage functions, wedding cakes are brought and we often see miniatures of a bride and a groom on the wedding cake. This is nothing but edible printing.

We also buy cakes and desserts on official functions, success parties and baby showers and they are a must for such occasions as well.

VARIOUS TYPES OF EDIBLE PRINTING:

They come in various forms:

· Food pens

· Icing sheets

· Edible Inks

· Edible printing solutions

· Icing sugar

Food pens: If you have ever visited a cake shop, you must have noticed a food pen. A food pen is used to write names on cakes and cupcakes and other edibles. On your birthday, you must have asked for your name to be scribbled on the birthday cake. This is done by the food pen itself. Food pens are made from food colorings and thus different food pens can give different colors as per our requirements.

Icing sheets : Icing sheets are very thin, flavorless, white colored sheets that can be passed through a printer. When it has been printed and dried; it does not break or crack easily. It is easily manageable and is placed on food items. These days, we find various graphics and even our own pictures printed on a cake. This is done with the help of icing sheets. Icing sheets are made with water, corn syrup, corn starch, cellulose, glycerin, sugar, vanilla, etc.

Edible Inks : Edible inks are used to print graphics or pictures on the icing sheets. The edible inks come in the form of cartridges which are inserted in the printers to print the graphics on the icing sheets. The edible inks are mostly made of sugar solution and different food colorings and can print the graphics quite accurately.

Edible printing solutions : Edible printing solutions come in a wide range of colors. While buying an edible printing solution for our printer, we need to make sure that the company from which we are purchasing our product is authentic and does not cause any adverse effect to our health.

Icing sugar : Icing sugar is nothing but finely powdered sugar that can be used as frostings over ice creams and cakes. It is also called confectioners' sugar. Icing sugars can be used in recipes like fondant, marshmallows and cream fills. It is made of edible cornstarch and sugar and gives an attractive look to bakery products and desserts.

Over many years of observation plus my limited knowledge of medical problems, having once been a medical student and more recently a student of genetics, the outstanding thing about cancer is the lifestyle of sufferers. While smoking contributes to onsets there is limited research into food allergies causation. My guess is that governments disallow facts to be known, as was the case with tobacco.

One incredible red flag for pancreatic and liver cancers is sugar, a major component of most foods. Alcohol is another and the two combined can be deadly. While sugar C12OH22O11), and alcohol (C2H5OH) differ in chemical make-up their effect on the digestion system is tha problem.

The function of the liver is to breakdown fats before they reach the pancreas. In simple terms this works in the small intestine in the presence of bile and digestive juices secreted by the pancreas. This is an essential part of maintaining good health.

In the presence of an overdose of sugar or alcohol the liver and associated organs are over whelmed. Fat slips through undigested and accumulates in both the liver and pancreas. It builds up contributing to obesity and leading to cancer of these vital organs and other issues.

Alcohol is a food and it is toxic to the liver, which then uses all its secretions to neutralise it. That allows fats to go untreated and thus the recognition that alcohol is fattening.

Along with these two substances there are many others that will take precedence over normal liver function. My observations show that preservatives are also toxic but less so than the other two. They contain nitrites and nitrates that exist in bacon, sausages, lunch meat, hot dogs, smoked fish, ham and also corned beef.

Sulfites exist in wine, shrimp, dried fruit and potato foods to preserve colour in food. If you are sensitive they can cause skin irritations, hypertension, abdominal pain and asthma symptoms.

Sodium benzoate, or benzoic acid when combined with vitamin C is linked to cancer and leukaemia and damage to heart, liver, kidneys, spleen, brain and adrenal glands.

This topic is huge but the bottom line is to eat fresh, prepare your own food, and avoid anything with preservatives and especially potato products, such as packet chips, etc. Consuming these things is also piling on the weight as people become addicted to the taste which is highlighted by a high degree of salt, which is bad for the heart and blood vessels.

The latter also contain high quantities of trans fats what are stored around the vital organs as they cannot be digested by the liver. In effect, they are as bad as smoking for long-term health.

E-commerce has allowed sellers to make a lot of money and the main sector that has seen a major growth is the food industry. In today's time, consumers have a fast-paced life and they are looking for options that save time and money, here food is a major player. Online food portals have made life easier for the consumer and the seller; it has not only cuts down costs, but at the same time reduced staffing requirements, with limited space and resources food runners, bakers, and professional chefs love the idea of ​​food delivery to your door.

Major bigwigs in the food industries have taken over the food delivery markets ensuring ready to eat meals from local as well gourmet restaurants are delivered to your office or home. Food delivery apps like Grubhub, Doordash have had a stronghold in this industry from years, they are known for excellent food delivery services from various restaurants from some of the farthest parts of the city. They offer flexibility to the client in terms of placing an order even outside their business hours.

Why choose an online portal or food delivery?

• They offer enhanced customer service making it easier to order food at ones convenience.

• No delay in order and wrong order that is the case when one places an order through the phone.

• User-friendly devices and a multitude of options make it easier for consumers to order customized meals per their liking.

• Online ordering offers greater efficiency and helps to bring in new customers to the restaurant.

• Clean cut menu with photos can make it simple, fast, and easier to order food.
With the advantages comes flaws as well, although it isn't as simple as it looks but there are significant disadvantages as well.

• Ordering food online can prove expensive if the restaurant is at the other side of the city, there maybe additional delivery charges.

• We don't have control over ingredients that are used to prepare the meal.

• The way the food is cooked may be different even if ordered the way you want it. Every chef has his or her own way to prepare a dish and it may also differ from restaurant to restaurant something that we cannot control.

• Sometimes food is not available when required hence creating certain restrictions, where certain dishes can be ordered at a particular mealtime only.

Well, the above are certain points that one needs to consider still ordering food online has not stopped rather the food delivery industry is growing day by day. Today getting into this business can prove a great choice, for home cooks or restaurant owners who provide lip-smacking desserts or healthy meals. When it comes to food individuals don't mind spending money on food, but the problem is the add-on taxes, in such case food delivery to your door is the best resort.

India has a wide range of cuisine. India is known to the world for use of spices in food. The “Indian Curry” is famous world over. India is a vast country; therefore there is a difference in the cuisine in different parts of India. The south Indian food has its own distinct flavor, while the food in north is different and spicier. The cuisine in different parts of India is influenced by the local culture prevailing there. It is also dependent upon the vegetation found in a particular geographical region.

Indian cuisine has evolved over a period of time and it is influences by various cultures. As India came into contact with the outside world, it also influenced the cuisine of India.

The Middle East and Europe brought its flavor to Indian cuisine and it blended beautifully with the Indian cuisine. Indian food has also been influenced by religious beliefs. India is home to many religions. Jainism, Buddhism, Sikhism and Hinduism were born here. Islam and Christianity also came Jains and Buddhists are strict vegetarians while Muslims and Christians use a lot of meat product in their food. All these influences have mixed with the present day cuisine in India.

Today when anyone visits India can expect all types of food in India. Apart from the Indian food, Chinese, Continental and other types of food are easily available in India. Today you can expect all sorts of restaurants in India. But still people who visit India want to taste the Indian food and enjoy it.

The ingredients of Indian food: Common ingredients of Indian food are wheat, pulses, rice, gram, potatoes, various types of vegetables, meat etc. These are cooked in ‘ghee’, mustard oil, sunflower oil and other vegetable oils. Various sorts of spices are used to cook these foods like cumin, turmeric, chilly pepper, fenugreek, ginger and garlic. Indian curry made with the use of various spices is world famous. Chicken curry is a popular Indian food.

Some popular Indian foods: The main food items which form a day to day staple diet for Indians are various types of bread made mainly out of the wheat flour. Some of the popular breads are “roomali roti, missi roti, aloo parantha, naan etc. The non-vegetarian food mainly comprises of various sort of preparation from chicken, goat meat, fish etc. In the vegetarian food, some of the popular curries are “Shahi Paneer, Matar Paneer, Navratan Korma etc”. In snacks “samosas and aloo tikkis are very popular. India is also very popular for sweets. Some of the popular sweets are “Ras gulla, Rasmalai, barfi, gulab jamun etc”. Kebabs are very popular as well. It is mainly liked by the Muslim population. In the southern part of India, the main emphasis is on rice. Rice is the staple food there. Coconut is used in most of the food items. “sambar, rasam, dosa, idli, vada etc.” are some other very popular food.

Indian cuisine attracts people from world over. In UK alone there are more than 10000 Indian restaurants. There is a great influence of Indian cuisine on the Malaysian cuisine. Vegetarianism which fast spread to west can be mainly contributed to Indian food. Variety of Indian food items have been introduced in theUSA. Indian cuisine is liked the world over.

Part 2

So we got as far in part 1 to the bit where we examined the extensive processing that goes on to produce the stevia that you find on the shelves in food stores. Let’s continue to speak a little more on the end product…

How close the end product is to the natural plant it is extracted from (the source) is a bit like saying we humans are all made of the stuff out there in the universe.

Interestingly refined sugar goes through far less processing than Stevia. Now don’t take that as a vote in favour of sugar. Clearly it’s not, however, we all need to be aware of the facts surrounding how things are changed in an exhaustive process in order to get to a standard that is appealing to the majority of people.

Remember that whole living foods are what we need to be consuming and a process that exhaustive to create a Stevia powder doesn’t tick the boxes for me. I wonder how supposed “health experts ” can claim that this laboratory product is actually good for you.

Now, remember our body needs whole living foods right? Most people have no idea about this, but to keep things simple here is a plain scientific fact for you all to take note of:

Our bodies are 70% bacteria and our skin and gut tissue has the same profile. So attached to every cell in our body are numerous bacteria and guess what, the food we eat is supposed to feed the bacteria! That in simple terms folks is what keeps our bodies healthy.

This is why we need fermented foods in our diet every day. Typically our gut needs to have 2 kilos of bacteria in it. The average person has 0.5 kilo.

Hmmm, Houston we have a problem!

Now what does all of this have to do with taking a bit of Stevia powder, one may ask?

Well, in 2014 a study out of Latvia suggested that Stevia may have a negative effect on probiotic bacteria. For those of you who have no idea what probiotic bacteria do, they keep the gut healthy. All disease starts in the gut and unfortunately that is why we are such a sick country. Poor gut health, nothing else.

So the probiotic bacteria improve the intestinal flora, inhibit harmful bacteria, promote good digestion and boost immune function and increase resistance to infection.

Anyway, back to the study, they used six different strains of Lactobacillus reuteri (naturally found in gut flora in humans) in the experiment. Now they found that both compounds in Stevia – stevioside and rebaudioside were found to inhibit the growth of ALL six strains tested. This is what they said about this finding:

Stevia glycosides application in food is increasing; yet, there are no data about the influence of stevia glycosides on Lact. reuteri growth and very few data on growth of other lactobacilli, either in probiotic foods or in the gastrointestinal tract. This research shows that it is necessary to evaluate the influence of stevia glycosides on other groups of micro-organisms in further research.”

So the issue here is that we don’t hear too many people talking about the implications of digestion of stevia and the forms of molecules which might result following the breaking down of the steviol glycosides by bacteria in the digestive tract.

Evidence may suggest it might be mutagenic after being consumed and broken down in the body.

So while it may be considered completely safe to consume, we don’t really know much about what happens after that.

So, stevia vs sugar?

While stevia may be better for diabetes and blood sugar it doesn’t necessarily mean certain sugars are worse in all cases.

There are no definitive studies been done on humans centering around the conversion of steviol glycosides to steviol. However, in rats, DNA breakage was found in the blood, spleen, brain cells and liver.

So, in terms of using stevia as a healthy alternative, well, in my humble opinion, going on the raw, whole foods principle, you will be far better off using a teaspoon of raw unfiltered local honey. The taste will be amazing and so much better for you.

Stevia in Kombucha?

Authentically brewed Kombucha must use sugar to feed the microbes that make the probiotics. It is the fuel source for these amazing little critters. So, the sugar is for them not you and if the Kombucha is brewed correctly, then there will be no problems for most people, since most of it will be consumed and have become probiotics, producing a naturally carbonated beverage through the process of fermentation. This is what makes Kombucha an amazing drink.

In terms of adding stevia to Kombucha, well there is very limited research if any, to show that it is having any health benefit at all, but it does make for good marketing in times of “Fads”.

Keep it simple folks. Kombucha has been brewed and consumed as a medicinal drink through the ages assisting with supporting good health among nations of people, so why would that need to change?

References

1. Wellness Mama: https://wellnessmama.com/1482/stevia-safe-or-healthy/

2. Body & Soul: https://www.bodyandsoul.com.au/nutrition/nutrition-tips/sugar-versus-stevia-which-is-actually-better-for-you/news-story/923ea30c45f4f222bd7fc9404c13bddd

Healthy cooking is an art that involves careful selection of ingredients and then cooking them “gently” while keeping nutrients intact. The nutritional information of various ingredients is not a mystery these days as we have labels and the internet to help us with this knowledge. On the contrary, keeping our food nutritious even after cooking is a bit complex and confusing, not because it is difficult but due to a lack of correct information related to choosing the right cookware. So how to keep food nutritious even after cooking? Let’s find out:

A clear and confident answer to this question is rare these days because there is so much misleading information on the internet related to different methods of cooking. For instance, you might find a few blog articles defending cooking in the crock pot as being a way to keep nutrients intact by cooking slowly at low heat. But you may also find some articles that claim otherwise. There are numerous references to inconclusive and sometimes, outdated researches in favor of or against certain cookware that make choosing the right one a great challenge!

By the end of this post though, you will have a good idea about which cookware is the healthiest and how to keep the nutritional value of food intact after cooking – information substantiated by verifiable and time-honored information.

The Secret: Using a cooking pot made from the right material!

The conventional cookware (metals, ceramics, porcelain, enameled etc.) are known to leach toxins into food while cooking because they contain certain metals, oxides, chemicals etc. in varying amounts. All metals are highly reactive to food which is a biochemical entity. They combine with nutrients in food and form compounds that are harmful in the body and cause health problems. Also, heat from these pots mercilessly destroys delicate nutritional cells while cooking!

In order to cook nutritious food, the cookware has to be completely inert so it doesn’t leach anything into your food, and it should cook gently without destroying nutrients. The only material known to have such abilities is pure clay or unglazed primary clay. Clay pot cooking has been the only method of cooking among settled civilizations from time unknown. There is no alternative to natural clay that can give you the same features.

Unfortunately, though, many of the clay pots we see in the market today are mostly glazed with chemicals. Little do we realize, the chemicals used in glazes contaminate our food and the semi-porous nature of pure clay is what makes it perfect for healthy cooking (can “breathe” in Oxygen while cooking, push out toxins in food, etc.)

The gentle far infrared heat, unique to these pots, cooks while keeping nutrients intact. Those who have switched to pure clay have reported tremendous improvements in health with regular use and better-tasting food. If you haven’t tried pure clay cooking until know, you are missing out on extremely nutritious and healthy meals every day, so it’s high time you get a pure clay pot for your kitchen today!

Raw dog food is not necessarily a new idea. People have been feeding their canine companions real food, like raw meat and fresh vegetables, as long as dogs have been domesticated. Yet with the invention of commercial dog meal, people began to think this was their only option or that it was the healthier option. Neither of these sentiments is true.

Another thing holding people back from giving their dogs the nutrition and taste they deserve is time. It takes considerable time to formulate a proper diet for your canine. Not only do you need to plan their diet according to their unique nutritional needs, but you also must make the food, and then store it for later use. Enter dog meal delivery.

You can now have quality meals made from fresh ingredients like raw meat, natural oils, vegetables, and natural proteins delivered right to your door. Dog food delivery takes the hassle from feeding your furry friend the healthy food they deserve. But why is this so important?

Dog food made from scratch is immensely better than commercial food, which contains a lot of things your dog shouldn't eat. A few things included in commercial dog foods are:

* Wheat

* Corn

* Artificial coloring

* Preservatives

These can cause many health issues in your pet, from obesity to digestive problems and heart disease to diabetes. This is because dogs were never meant to eat these foods, which means their bodies are not built to process them properly. The only reason they are included in commercial dog food is that they are cheap. The primary concern of most big dog food corporations is turning a profit rather than the health of your canine.

Whether or not you utilize a dog food delivery company, there are specific things your dog was made to eat. Companies who have engineered their own raw dog food plans have done so based on a diet your dog would have traditionally followed. Eighty percent of this is raw protein, such as beef, liver, egg, and chicken. The other twenty percent is a combination of vegetables and natural oils, such as cod liver oil, coconut oil, broccoli, kelp, and carrots.

This type of diet offers many benefits to your dog. Just a few of them include:

* Raw food plans are biologically better for your canine – it is literally what they were designed to eat

* No fillers or chemicals are added, which reduces or alleviates the risk of many diseases

* Your dog will feel fuller after each meal, which equates to a lower risk of obesity

* It tastes better, which will make your dog excited for each meal

* Raw dog food plans utilize a diversity of ingredients which ensure (A) your dog does not get bored with his food, and (B) he gets all the vitamins, minerals, and nutrients he needs to be his healthiest

* Better nutrition directly correlates with a longer lifespan, and one with longer mobility and less pain

The Arawak, Carib, and Taino Indians were the first inhabitants of the Caribbean islands. These first inhabitants occupied the present day islands of British Virgin Islands, Cuba, Dominica, Grenada, Haiti, Trinidad, and Jamaica. Their daily diet consisted of vegetables and fruits such as papaw, yams, guavas, and cassava. The Taino started the process of cooking meat and fish in large clay pots.

The Arawaks are the first people known to make a grate of thin green wood strips on which they slowly cooked meat, allowing it to be enhanced by the flavor of the wood. This grate was called a barbacoa, and the word we know today as barbeque is taken from this early Indian cooking method.

The Carib Indians added more spice to their food with hot pepper sauces, and also added lemon and lime juice to their meat and fish recipes. The Caribs are said to have made the first pepper pot stew. No recipes exist since every time the Indians made the dish, they would always add new ingredients. The Carib had a big impact on early Caribbean history, and the Caribbean sea was named after this tribe.

Then the Caribbean became a crossroads for the world . . .

Once the Europeans brought Africans slaves into the region, the slaves diet consisted mostly of food the slave owners did not want to eat. So the slaves had to be inventive, and they blended their traditional African foods with staples found on the islands. The Africans introduced okra, callaloo, fish cakes, saltfish, ackee, pudding and souse, mangos, and the list goes on.

Most present day Caribbean island locals eat a present diet that is reflective of the main ingredients of original early African dishes, and includes cassava, sweet potatoes, yams, plantains, bananas and corn meal.

African men were hunters in their homeland, and often away from home for long periods of time. They would cook spicy pork over hot coals, and this tradition was refined by the early slaves in Jamaica. The technique is known today as “jerk” cooking , and the secret involves a slow meat cooking process. Jamaica is famous for jerk chicken and pork, and you’ll find jerk all over the island.

After slavery was abolished, the Europeans went to India and China for labor, and more cooking styles were introduced. Much of the Indian cooking culture remains alive and well in the Caribbean of today with the introduction of curried meats and curry powder. Indians call it kari podi, and we have come to know this pungent flavor as curry.

The Chinese introduced rice, which is always a staple in home cooked island meals. The Chinese also introduced mustard, and the early Portuguese sailors introduced the popular codfish.

Most visitors to the Caribbean have no idea that the fruit trees and fruits so familiar to the islands were introduced by the early Spanish explorers. The fruit trees and fruits brought from Spain include orange, lime, ginger, plantains, figs, date palms, sugar cane, grapes, tamarinds and coconuts.

Even the Polynesian islands play an important role in Caribbean cooking. Most of us remember the movie “Mutiny on the Bounty”, but do not know that particular ship carried breadfruit, which was loaded on board from the islands of Tahiti and Timor. In the movie the crew took over the ship, forced the captain into a small boat to fend on his own, and they threw the breadfruit, which they considered “strange fruit” overboard. Another ship was more successful in bringing breadfruit from Polynesia to Jamaica and the St Vincent and the Grenadines. Breadfruit is a staple diet in the current day Caribbean

America is responsible for introducing beans, corn, squash, potatoes, tomatoes, and chili pepper to the Caribbean. In fact these particular foods had never been seen in Asia, Europe or Africa, so America actually introduced these foods the rest of the world via the Caribbean.

So it’s no wonder Caribbean cooking is so rich and creative with the flavors of Africa, India, and China, along with Spanish, Danish, Portuguese, French and British influences. Food served in the Caribbean islands have been influenced by the cultures of the world, but each island adds its own special flavor and cooking technique.