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Suffering from acid reflux? Here's what you can do

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Suffering from acid reflux? Here's what you can do Heartburn is a painful, burning feeling in the middle of your chest. It's not really in your heart, though. It's caused by stomach acid rising into your oesophagus (reflux), which runs through your chest, close to your heart. Heartburn is an occasional symptom for many people and a chronic condition for others, occurring frequently. When it's chronic, you might have GERD (gastroesophageal reflux disease). When related to GERD, heartburn occurs when stomach juices, including acids and enzymes, backwash into your oesophagus. Your stomach has a thick mucous lining that protects it from these substances, but your oesophagus doesn't. A valve at the bottom of your oesophagus called the lower oesophagal sphincter is supposed to keep stomach contents from coming back up. But sometimes it's weak or doesn't close all the way. Acid reflux that causes heartburn may also indicate other hidden problems in your digestive...

5 Tips To Create Sweet And Savoury Ingredient Pairings

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5 Tips To Create Sweet And Savoury Ingredient Pairings When your fork pierces into cubes of watermelon and feta in a salad, the burst of juicy-salty flavours creates an unmatched flavour experience for the eater. Although, it is hard to think of this as a delicious combination when you individually perceive both ingredients, somehow the mellow sweetness of the watermelon and the robustly salty feta makes sense being together on a plate. As delicious as that might be, sweet-savoury food pairings are an innovative way to achieve taste profiles that are complete in every sense. Read more to get a few hot tips on how to play with ingredients to nail the pairing. Balance Is Key The key to successful sweet and savoury pairings is achieving a harmonious balance between the two. Neither flavour should overpower the other, and they should work together to create a well-rounded taste profile. In the case of salty ingredients or elements with a pronounced salty flavour, it is best to use modes...