DripDrop ORS – Patented Electrolyte Powder for Dehydration Relief Fast - For Workout, Hangover, Illness, Sweating & Travel Recovery - Watermelon, Berry, Lemon Variety Pack - 16 x 8oz Servings

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Hawaiian Punch Singles to Go Sugar Free Packets Variety 8 Ct 6 Boxes

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GU Energy Roctane Ultra Endurance Energy Drink Mix, 3.44-Pound Jar, Tropical Fruit

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Great Value Berry Pomegranate Drink Mix, 6 Count per pack, 2.5 Oz (Pack of 2)

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What's the Difference Between Tap Water and Bottled Water?

You would be forgiven for thinking that if you buy water in a bottle it is in some way better for you than the water you get out of your tap. However that depends on the water you buy and where you live. For example I drink bottled water because even the filtered water here in Pakistan gives me very violent stomach upsets. I must say in my defense that I usually boil tap water and filtered water which is equally good, less expensive and less of an environmental problem.

There are several types of bottled water and you need to read the label to find out what is actually in the bottle you are thinking of buying. The sparkling water is natural water which contained carbon dioxide when it sprang from its underground source, this may have been removed but topped up later so that it is more or less as natural as it was before being bottled.

Mineral water should come from bore holes or a spring and a protected (both geologically and physically) source, such as an artesian well or aquifer. It should not have added minerals in it.

These are the main types of water, but there is also purified water which has been subjected to distillation, deionization or reverse osmosis and so on. It has had its natural minerals removed.

There have been several studies undertaken which have discovered that bottled water is only tap water, and these have led the public to be skeptical about buying bottled water. One of these studies was published in 1999 by the natural Resources Defense Council (USA) and the results showed that of the 1,000 samples 25% was the same as tap water, although sometimes this had been further treated. However, we should expect more than purified tap water when we pay for a bottle of water which is advertised as being natural spring water, for example.

Rather than buy bottled water, which is problematic as the bottles are plastic and not easily biodegradable, we should consider installing solid block carbon filters in our home water system. These provide us with the best purified water as most of the harmful substances, such as lead from out ancient pipes, or fluoride, which is added by the local authority which controls the water supply, as well as volatile organic compounds (VOCs). Water filters can retain trace minerals but remove chlorine, VOCs and the protozoa which can cause gastrointestinal problems.

If you are not satisfied with the water that comes out of your tap then installing a solid block carbon filter will probably solve the problem. You will not have to pay for bottled water which may, or may not be as natural as it claims to be. You may also be interested in this quotation from the US Environmental Protection Agency in their booklet "Water on Tap: What You need To Know" published in December, 2009: -

"... although required to meet the same safety standards as public water supplies, bottled water does not undergo the same testing and reporting as water from a treatment facility."

So perhaps it is safer to drink filtered tap water after all.

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Posted in: Between,Bottled,Difference,Water,Whats

What Is the Pecan Scab Disease?

One of the most well-known diseases that can harm a pecan tree is a fungus known as 'pecan scab'. It is also the most damaging. The reason for this is because pecan scab can infect the shuck, or pod of the pecan, stems, and leaves. What also makes this disease particularly prevalent is the fact that it can attack anytime during the season and will lay dormant in the leaves during winter waiting to kill your crop.

The cause of pecan scab is water. Too much water will allow the fungus spores to develop and thrive. This can be particularly difficult to control in the southern states where pecan trees are common. Mid to late afternoon rains are typical and those are the worst for spore development because the leaves can stay wet overnight. The longer they're wet, the more likely it is that the spores will develop and turn into tree-killing pecan scab.

The primary indicators that your trees may be infected are splotches that appear on the leaves in various sizes. These lesions are indicative that the pecan scab has killed that part of the leaf and can lead to early drop of the stem. Also, because the splotches are dark brown to black, photosynthesis cannot occur causing the leaf to wither and eventually fall off of the tree.

To prevent pecan scab, there are a variety of fungicides to use to kill the spores. The key is to spray the tree prior to getting it. If you're expecting a heavy rainfall, that's a good time to be preventative since that's when pecan scab tends to develop. However, if you're unwilling to use a fungicide or if it's not economical for your few trees you can still prevent pecan scab by removing dead leaves, pruning infected leaves and clearing the tree and area around the tree after the harvest season.

Pecan scab can be very serious, infecting entire orchards and ruining an entire harvest season. And the fungus is particularly stingy. There are some types of pecan trees that are more resistant than others like the Oconee and Houma varieties. But these may not be the type of tree that will grow in your area so you have to be careful. The truth is that nearly all farmers who grow pecan trees will most likely have to contend with some sort of fungicide and possibly pesticide at some point. It pays to be preventative otherwise fungi and pests have the potential to ruin your entire pecan season.

This article was written by Al Pearson of Pearson Farm, a fifth-generation family-owned business dedicated to growing Georgia Peaches and Georgia Pecans on thousands of acres in Fort Valley GA.

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Posted in: Disease,Pecan

A discussion on organic and free range meat

The population of the world eat meat is slowly but surely moving over to what is now known as ' ethical ' eating. Eating ethics means nothing more than to eat meat that comes from animals free range that have been treated humanely throughout their life.

With the news of mistreatment of cattle and poultry from all over the world, people don't want to eat meat that comes from animals that have been treated cruelly. So, how do you know that meat Purchases is in fact organic and free-range ingredients?

The terms used for the labelling of meat and poultry products can be quite mystifying. Here are some of the commonly used terms and their meanings to help you understand what exactly you are buying the next time you are at your organic butcher.

Reared outdoors:

This means that even if the animal mother was conceived and born outside the litter was raised in shelters or pens.

Human choice:

This label shows that the sheep have not undergone ' mulesing ' and pigs were given nose rings. It also means that the transport of animals to slaughter follows strict guidelines.

Organic meat:

This meat comes from animals that were allowed to graze freely in open pastures and were treated with respect. It also means that these animals were not administered growth hormones or steroids or antibiotics. You should try the logo that the product is certified as organic.

Free range meat:

' Free range ' means that the animals are not kept in cages or pens and allowed free access to sunlight and air and is also allowed to roam free and eat natural food. These animals are carried out according to the guidelines established by acts of animal welfare.

Although efforts are to implement stricter laws to curb the inhumane animal practices in factories and intensive animal farming ', there is still a long way to go. But, increasingly, people want to know where the meat is from, and have begun to check labels for meat products. Even if free-range and organic meat cost much more than factory-farmed meat, demand continues to rise.

Local butchers are also beginning to show an inclination towards organic meat. The butcher demanding normally insists on visiting local farms to witness firsthand the animal and practices of raising chickens. This self-interest is what ensures that the meat products that we sell are actually "free range" and "organic". So if you are an ethical Eater ensure that you buy the meat from a butcher and you always look for the label ' certified organic '.

Opting for meat free range means that you are buying meat that is healthier, tastier and more environment friendly. It also gives you some comfort that the meat comes from animals that have been allowed to live their lives out in their element and eat their food with the minimum interference, are treated with respect and slaughtered in a humane manner.

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Posted in: discussion,Organic,range

How to chose the wedding dinner

If you haven't yet decided on your wedding menu it may be an idea to keep it simple and concentrate on the ingredients. We've just come back from a week in France and only had one bad meal. Ironically it was the first night in the English pub. The food was bland, uninteresting, poorly presented and simply not worth going back. Even the chips (which we are supposed to be good at) were lukewarm. The pub atmosphere was great but let down hugely by the quality of the food. It was packed that night but there wasn't a Frenchman in sight!

From then on things got better.

We had a huge variety of meals throughout the week from a steaming tartiflette (potatoes, bacon, onions, cream and reblochon cheese baked in the oven) to a simple salad. Every single meal without exception was delicious. The salads were basic but the dressing was to die for, the pasta was tasty with freshly grated parmesan and the chicken just melted in your mouth (not quite the same as the insipid offerings we get over here). We had a particularly great last day, sat outside in the spring sunshine, we pushed the boat out and opted for dessert when there really wasn't any room. Here the French come into their own. A chocolate souffle with ice-cream was simply the most delicious thing I have ever tasted and the lemon meringue pie bore no resemblance in taste to its English cousins.

It's not just the meals that were in a league of their own but the shops. Every village has its own boulangerie bursting with a hundred different varieties of breads, croissants, pain au chocolat and pastries. Why would you ever make a dessert with the quality on offer? The boucheries with joints of dried ham hanging in every window and the shop owners delighted to carve you a slice before you buy. The fromageries that don't conform to our ridiculous health and safety systems over here and have the cheeses on display at room temperature rather than tastelessly cling wrapped at 4 degrees totally killing all the flavour. Next to every cheese there is a little pot with offerings that you can taste before you buy. If you want the perfect picnic don't go further than the high street. Delicious bread, slices of prosciutto, cheese and pate make the perfect lunch.

What does this have to do with weddings I hear you ask? Well its simple. Get the best ingredients, cook them simply and present them beautifully. Use the seasons to choose your meal so that the produce is at its most perfect. Obviously the occasion and atmosphere make any meal and it's not just what you eat. Fresh fish and chips in a newspaper are hard to beat when starving and walking along the seafront and this is the feeling you are trying to replicate when choosing your wedding meal. A salad can be fantastic as long as all the ingredients are at their best. Some locally smoked salmon or thinly sliced smoked duck breast are fantastic or buffalo mozzarella with some freshly grown cherry tomatoes drizzled with olive oil and fresh basil leaves takes some beating especially if you add some freshly baked bread. If you don't fancy a starter just serve bread with olive oil and balsamic vinegar alongside some juicy marinated olives and dishes of hummus. If that not enough add trays of thinly sliced salami and prosciutto or pots of rich country pate for guests to nibble on before their main course. If you are having a June wedding why not have spring lamb with jersey royals and fresh asparagus and broad beans. Just get the best cut possible and it will melt in your mouth. If you are getting married in the winter its a whole different ball game.

A wedding breakfast doesn't have to be soup, chicken and profiteroles (if it does it needs to be the best they can possibly be). If you are having a winter wedding why not have pots of beef bourgignonne with buttery mash and roasted winter vegetables. They can be put on each table and everyone helps themselves. Equally if steak and chips is your favourite, have it for your wedding.

Everyone's tastes are different and if you eat at Michelen star restaurants you may want something a bit fancier. However if that's the case it may be worth finding your perfect restaurant and taking it over for the day, have a small wedding of say twenty of your closest family and friends and dine in style. Use local produce. Here in the Lakes we have the most amazing suppliers and farm shops. The Cumberland sausage is amazing, Cartmel has its own smoke house (as well as sticky toffee pudding) and can produce the best smoked salmon ever, certainly giving those French a run for their money.

If you aren't going for a sit down meal then a buffet gives you unlimited options. Seafood looks and tastes amazing and if the budget allows you can feast on fresh lobster, crab, king prawns and mussels. You can add curries, joints of meat, casseroles, stir fries to your heart's content. Salads give a buffet table colour and texture but don't go for the British version with grated carrots, hard boiled eggs and beetroot. Served roasted Mediterranean vegetables with garlic and olive oil, cous cous, rocket with freshly grated parmesan and roasted Spanish onions, feta with toasted pumpkin seeds and fresh water melon drizzled with olive oil, tastes and looks divine. Serve bowls of garlic croutons and tiny bits of crispy bacon and delicious choices of dressing. Finish the table with a 'cut your own' bread display and baskets of seasonal fruits.

If you are having a barbecue don't go with the obvious. Camenbert in wooden boxes wrapped in tinfoil and drizzled with white wine makes a fantastic starter when baked on the barbeque. Serve individual ones to each guest with big baskets of different breads to dip. Whole fillets of salmon or fillet of beef can easily be cooked on the barbeque and it makes it dead easy to serve one per table complete with hot buttered potatoes and big bowls of salad. If you are having a hogroast which is a fantastic (as well as cost effective) way to feed a lot of people make sure they use proper home-made bread buns not Warburtons best pre-cut ones. The apple sauce and stuffing should be home-made and the pig, well they should at least be able to tell you were it comes from.

Afternoon tea has made a complete comeback and is now often offered instead of canaps. Tiny finger sandwiches with crusts off served with tiny freshly baked scones with clotted cream and strawberry jam accompanied by tiny chocolate eclairs, fruit tartlets, macaroons and our new love affair, decorated fairy cakes can be a complete hit if everything is made to its very best. Serve with pots of tea and freshly brewed coffee or even better glasses of icy champagne or prosecco and you are definitely onto a winner.

What seems to let us down over here are our desserts. Very rarely have I been somewhere that does really good desserts and now very rarely order one to prevent being disappointed. However if you are looking for the perfect wedding dessert flavour should always come first. Strawberries in summer are hard to beat but have them in January and you are bound to be disappointed. If you can pick them up and they smell divine nothing can beat them when served with fresh cream. If you want to go slightly more elaborate add fresh raspberries, giant meringue nests and hot chocolate sauce for a decadent feel. If you aren't a pudding person, get big platters of your favourite cheeses on each table and give everyone a slice of wedding cake to keep the sweet toothed happy. Another simple idea is to offer fruit tarts. What can beat a delicious sugar pastry filled with a mixture of mascarpone cheese, cregraveme fraiche and vanilla, topped with an array of strawberries, raspberries, blueberries and finished with a dollop of chilled cream. If the weddings in winter simply swap for a crumble and serve custard instead of cream you really can't go wrong. Apples, pears, blackberries are fantastic in autumn and if its early spring you cant beat new season rhubarb. Just make sure its presented beautifully because however delicious it is, if it looks like school dinners it's a turn off straight away.

Don't forget the coffee. Many an amazing meal has been ruined by dodgy coffee. Ask your caterer or venue for a sachet of their coffee and try it at home. It should reflect the quality of the meal you are offering. Don't settle for second best and make sure you don't get mint imperials to go with it! Price

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Posted in: chose,Dinner,wedding

How to Eat Street Food Safely While Traveling

Tasting the local cuisine of a city is absolutely essential to understanding that city's identity, past and present. In most cities you will find restaurants that offer some typical foods, though if they're aimed at tourists you can expect to find higher-than-normal prices and watered-down flavors. Short of accepting an invitation to dine at a local's house, your best bet for local cuisine will often be on the street.

The street is where a city's history collides with the modern day, where old traditions exist alongside such newfangled developments as designer stores and fast-food palaces. It's where the poor mingle with the well-off over a light lunch, where tourists can interact with locals of all stripes--and often score the best food at dirt-cheap prices.

Meaningful, delicious, authentic street eats are not only found in big foreign cities with famous food cultures, like Bangkok and Mexico City: Even in a city like New York, the simple act of buying a hot dog on the street links you with a century's worth of New Yorkers who have done the same. But it's in those other cities where street food poses the bigger perceived risk, and where tourists are more likely to shy away from the street altogether for fear of getting sick. By heeding the following advice, you can drastically decrease your chances of falling ill from eating well on the street (or anywhere else, for that matter).

1. Check that your vaccinations are up-to-date before traveling, especially to developing countries. Hepatitis A, for example, can be transmitted through contaminated food or water; the full vaccine (two shots) protects you for at least 10 years.

2. Never drink the tap water, including ice. In some countries, even your average tourist restaurant may not be filtering water to make ice, so always ask, or play it safe and avoid ice altogether. If you can, bring your own water bottle from home, as many hotels offer filtered water for fill-ups--that way you'll save money and decrease plastic waste.

3. Choose established venues, or eat where lots of locals are eating--and try to visit during peak times of the day. Use websites, guidebooks, and blogs to research what street vendors have been around for a long time, are consistently visited by non-locals without issue, and are generally popular. When in doubt, follow the local crowds, as they're only going to eat where the food is good and fresh--where there are lots of customers, there will be lots of turnover behind the scenes. For the same reason, avoid street stands at odd hours when it's more likely the food has been sitting out for too long.

4. Avoid raw, unpeeled fruits and vegetables. If it has a thick skin, however--like bananas, mangoes, cucumbers-or if you can wash it off with your own filtered water (say, an apple), it's fine to eat. You can do without cold salads on your trip, but don't forgo all healthy fruits and veggies--you may end up upsetting your stomach if you limit yourself to meats and carbs! And remember: Cooked vegetables are generally just fine. Strive for a somewhat balanced diet.

5. Always wash your hands before eating. The importance of this cannot be understated. On the street you likely won't find a sink and soap, so always carry antibacterial hand gel with you.

6. Be prepared. Take care to travel with a good first-aid kit that includes, among other items, oral rehydration salts, antacids, and antidiarrheals. But don't reach for the latter at the first sign of a problem--often a bad stomach bout only requires time, rest, bland foods, and lots of fluids. It also pays to research what local food to ask for if you do fall ill, as the local remedy is often both tastier and more effective than plain toast and chicken broth! Depending on where you're going, you may want to ask your doctor about traveling with a dose of antibiotics (and instructions on when to take them) just in case.

The most memorable and delicious travel experiences often come at the hand of a street-food vendor. Don't let fear prevent you from digging in--the responsible way.

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Posted in: Safely,Street,Traveling,While

The Importance of Health Insurance While Vacationing Abroad

Before you book your vacation, look into your travel insurance coverage. Most people assume their Credit Card companies and life insurance policies, cover them while travelling, or often people believe nothing will happen to them. It is best to research all of your options, so that you are fully informed and can make the correct choice for adequate coverage. If you have already purchased your trip, understand that purchasing insurance is a must.

There are many options to choose from before you book your trip. Shop around and find out what you already have. Only then can you make an informed decision regarding what additional insurance you may need to be fully covered. Vacationing is meant to be a stress-free enjoyable time. For instance, your insurance could reach over $1000.00 if you have a pre-existing medical condition, are over 65 and are vacationing for two weeks. If you find yourself in a pinch, there are always third party lenders that would enable you to go on that special vacation if you required a loan for your insurance protection.

What does OHIP cover if I leave the country on vacation?

Barely anything if you are travelling outside of CanadaOHIP strongly recommends purchasing additional health insurance coverage.OHIP will only contribute a portion to the cost if an accident meets certain criteria. For example your "pre-existing conditions" won't be covered.

Credit Card Coverage: Questions to ask?

If I own a credit card with health insurance provisions but do not book a trip using that card, am I still covered through them?Do I need to tell my Credit card company I am taking the trip and do I have to stipulate all of the details?Is there a deductible I have to pay should the need arise?What is the maximum amount covered? Will it cover me to be flown home if required?Do I have to be reimbursed and pay up front for medical expenses?Am I still covered if I am over 65?Is my family covered under the same card?

When choosing a Travel Insurance policy that's right for you, purchase it with the mindset that you will use it.There are numerous factors to consider in choosing a tailored insurance plan. Most plans are based on age, the number of days you will be out of the country, and your medical history.

Banks can provide you with extremely detailed policies that clearly spell out every possible scenario. They offer a variety of options from all-inclusive plans, to just emergency medical packages, to trip cancellation policies.

Things to keep in mind when shopping for the best fit through different Insurance Providers

The typical provision for Medical/Hospital Insurance is up to $5,000.000. Is that enough?Are you a resident of Canada? If you are not a resident you may not be eligible for certain plans.Take a copy of the insurance document with you and make sure you have all supporting information. Make sure you include a file of your own medical history such as a family doctor's contact info, and all medications you are currently taking.Make sure someone at home has all of your information as well, so that he or she can help you should the need arise.Find out if you are responsible for paying the Hospital or if your insurance provider directly takes care of that.

Take care of you and your family so that you can enjoy your time abroad.

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Posted in: Abroad,Health,Importance,Insurance,Vacationing,While