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25 foods in your home that are harmful to pets
We all know that our pets love to eat human food whenever they get the chance, and while certain foods are actually good for their health, like blueberries and cantaloupe, some can make them very sick or even put their lives in danger. But why are there foods that we can eat that our four-legged friends can’t?
As Dr. Whitney Miller, chief veterinarian at Petco, says, humans evolved differently than cats and dogs, which means we developed different diets and ways of processing food. “From our gastrointestinal makeup to our teeth, we are designed to be omnivores with a rich and complex diet,” she says. “Additionally, our bodies can flush out many toxins that other animals do not have the capability to process.”
To discover some of the foods you likely have at home right now that aren’t safe for your pets, read through this helpful list.
Continue readingGlycemic Index – Sweeteners
The glycemic index for sweeteners is a function of three things:
1. The amount of carbohydrate present.
2. The type of carbohydrate present.
3. The presence of other substances (soluble fiber for example) that slow metabolism of carbohydrates.
Glucose has a glycemic index (GI) of 100 and fructose is 25. Sucrose (Ordinary sugar) which is made up of a combination of these two has a GI of 65.
Continue readingCharles Ryrie – Dispensations Chart
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Orlando Crimeline 2020 Winning Chili
Tori’s Texas Red Chili
This is the recipe for Tori’s Texas Red chili that won the Professional category at the 2020 Orlando Crimeline Chili Cookoff.
Ingredients
- 2 med yellow onions – diced
- 1/2 each green, red and yellow bell pepper – diced
- 5 cloves garlic – finely diced
- 1/2 cup chili powder good quality
- 3 TB ground cumin
- 1.5 TB smoked paprika
- 1 TB cayenne pepper optional
- 3 TB unsweetened cocoa powder
- 1.5 TB Better Than Beef boullion
- 3 4oz hatch green chilis (2 mild, 1 hot)
- 2 15oz black beans – rinsed
- 2.5 lbs 93% lean ground turkey
- 2 28oz petite diced tomatoes
- 2 14oz crushed tomatoes
- 2 TB tomato paste
- 32 oz chicken stock
- 12 oz Yuengling beer
- 1 tsp brown sugar
- olive oil
- salt / pepper
Instructions
- In a large pot, heat a good drizzle of olive oil over medium high heat and cook the turkey, breaking it up into small pieces while cooking. When the turkey is cooked, remove to a dish and cover.
- Add another drizzle of Olive Oil to the pot and add the onions. Cook the onions for 6-8 minutes, stirring occasionally.
- Add the peppers and cook for another 5 minutes.
- Add the garlic and cook for another 3 minutes.
- Lightly salt and pepper the veggies. Add the spices and stir, toasting the spices for 2 minutes. It’s important to keep the spices moving during this step.
- Add the Crushed and Diced tomatoes, chicken stock, Hatch green chilis, beer, tomato paste, Beef Bullion, and Black Beans.
- Bring to a simmer and cook for 20 minutes, stirring every 7minutes. Taste for salt. This is an important part of the process. The chili still has liquid to cook out, so it will thicken and intensify in flavor. I like to get my salt close at this stage, and then do my final salt at the very end.
- At this stage you’re looking for balance in the spice ratio. I usually end up adding more chili powder and Cayenne.
- Add your turkey to the chili, juice and all. Simmer the chili for at least 45 minutes or to desired thickness.
- Final salt and pepper. Serve topped with extra sharp cheddar cheese, diced red onion and