because of its relatively high cholesterin content. But recent research has corrected this and shows that in healthy people there is little correlation between dietary cholesterol and blood cholesterol; This is even shown in studies where several eggs per day and a person were on the menu. In the egg, cholesterol is found exclusively in the yolk fat; it can only be influenced insignificantly by breeding and feeding. And contrary to a popular opinion, which is occasionally misused to provide misleading consumer information, eggs from Araucana chickens (the only “green layers”) or from quail (speckled eggs) do not have a lower, but sometimes even higher cholesterol content. This apparently ineradicable wishful thinking can be easily refuted; Cholseterin-free eggs would not be able to hatch chicks, which would automatically cause such breeds to become extinct

What about the color of the shell?

The usual quiz question “who lays white eggs, who brown eggs?” is always answered incorrectly. Because with the plumage color, as one might assume, there is no connection. Rather, it is a question of a genetic freak of nature, in that the color of the eggshells is combined with that of the chicken’s earlobes: breeds with white earlobes lay white-skinned eggs, breeds with red earlobes lay brown-skinned eggs.
The widespread opinion, however, that brown eggs are healthier or even more ecologically produced, is based on an old wive’s tale.

The Yolk and Egg White

Contrary to popular belief, the color of the yolk has no connection whatsoever with the nutritional value, taste, or way of keeping the chickens; it all depends on the feed. While the Swiss prefer more intense yellow yolks, the Americans (also with health concerns) prefer it pale yellow.

Very Nutritious, and Versatile

Eggs are a valuable staple food. One egg covers around 10 percent of the daily protein and mineral requirement as well as a quarter of the vitamins A and D. In addition, it has ideal kitchen qualifications: foam formation and stability (whipped egg white), emulsion stability of the egg yolk (mayonnaise), baking and cooking properties (emulsifying, stabilizing, coagulating, liquid binding), not to forget the coloring effect of the egg yolk (baked goods and pasta). The protein content of three eggs corresponds to that of 110 grams of steak (with a big market price difference). 

In Switzerland we consume approximately 200 Eggs per person; in  America about 295 per person.

All of this justifies finally thinking again about those who lay these eggs: the chickens.

Original story by Heini Hofman, Urner Wochenblatt, April 3, 2022

The size, weight, and more importantly, the price, of bread, is to become standardized. In a decree called the Assize of Bread and Ale, King Henry III has requested uniformity in the production of this staple food to avoid major price variations and to weed out any dishonest pricing practice

The Assize was enacted in response to the perceived shortage of grain and wheat. Because farmers only grow wheat in small quantities, prices vary each season. Although there have been cases of unprincipled bakers overcharging for bread in lean times, there have also been some cases where bakers have been mobbed by angry people who believe that bread is being kept from the population.

The Assize of Bread

and Ale is designed to regulate the industry, providing not only bread but fair prices too. Bakers who sell underweight loaves will now be subject to fines or other punishments. Some bakers are now selling 13 loaves at a time to make sure that the total weight complies with the regulations.

and so it was, they say!!!😀

The Mayan civilization

cultivated it in the Yucatan peninsula as early as 600 CE. and drank it with chili. Hernandez Cortez introduced it to Spain in 1528, and for almost 100 years Spain guarded it as a secret. It has been used as a currency, as precious as gold, and though in France many people considered it a “barbarous product and noxious drug.” there were others who considered it an aphrodisiac.

What is it? It’s cocoa- and its beans are roasted and ground to produce cacao powder.

Cacao trees

are native to tropical America. The French, Dutch, and English all cultivate it in their colonies, and so cacao has started to reach a wider audience, though it has so far been relatively expensive to produce.

That is, until this year.

Dutch chemist Coenraad van Houten has invented an effective method of extracting the cocoa oil and leaving a cake to be ground into powder. His innovative and inexpensive process uses a hydraulic press to extract much of the cocoa butter from the center of the bean. The residue is then mixed together with alkaline salts, which ensure that the cocoa powder can be easily mixed with water or milk. (The alkali neutralizes the acidic chocolate.) This new process is being called dutching or Dutch processing.   No longer reserved for the aristocracy and the upper classes, cocoa powder is now set to become a firm favorite with people everywhere.

CheeriOats,

a new oat-based breakfast cereal that is ready to eat without cooking has been introduced to consumers. Manufactured and marketed by General Mills Inc., the oatmeal, rye, and corn cereal shaped into “little doughnuts” is sold using the slogan “The breakfast food you’ve always wanted!”

General Mills Inc.

was formed in 1928 through a merger of several of the leading milling firms in the United States. After the merger, General Mills Inc. was the largest flour miller in the world, controlling 27 different milling companies.

When cereal was first developed, it made up of single flat flakes. In 1937 General Mills Inc. invented the “puffing gun,” which heats grains such as rice until they puff up into crunchy little balls. The first puffed cereal available was “Kix.”

And so it was, they say!

Buffalos give less milk than cows, but it is much richer: It has almost twice as high fat and protein content as cow’s milk.
This also affects the cheese that results from it.
For example, the organic buffalo soft cheese made in an organic cheese factory in Ruswil, Lucerne, Switzerland is lactose-free.
The owner of the Cheese Factory, Mr. Hofstetter says that the cheese curd is hand-bottled gently and without mechanical processing in every single form.
The tasty soft cheese made from organic buffalo milk is available in selected Swiss supermarkets.

hat die Bevölkerung der Schweiz durch die Zuwanderung um mehr als 1.1 Million Einwohner zugenommen. Und noch immer kommen jährlich 60’000 bis 80’000 Zuwanderer hinzu. Die meisten Parteien wollen weiterhin eine von der EU bestimmte Zuwanderung und gehen von einem Wachstum der Bevölkerung auf 10 Millionen aus.

Offenbar will man aus kurzfristigen Geschäfstinteressen diese Entwicklung und blendet damit deren Auswirkungen “grosszügig” aus.

In der Tat laufen wir Gefahr, die Qualitäten unseres Wohlfahrtsstaates aufzugeben. Warum?

 Das Bevölkerungswachstum

sowie die wachsenden Bedürfnisse von 20-30% mehr Wohnraum. Das bedeutet entsprechenden Landverschleiss oder bei konzentrierter bauweise die Entwicklung von Slums in unseren Agglomerationen. Bereits heute nehmen wir diese Entwicklung wahr ohne darauf zu reagieren. Haben Sie einmal überlegt, was es beispielsweise für die Stadt Chur bedeuten würde, 30% mehr Wohnungen zur verfügung stellen zu müssen? Wo sind die Grünliberalen, die sich kürzlich noch für die Schonung unserer Kulturlandschaft stark machten??

Dabei ist nicht nur Wohnraum das problem. Ein bis zwei Millionen mehr Menschen belasten unsere bereits heute überforderten Verkehrsinfrastrukturen zusätzlich.

Ein bis zwei Millionen

mehr menschen bedeuten mindestens 454’000 neue Wohnungen. Eine Million Zuwanderer bedeutet aber auch 543’000 Autos und 789 Busse mehr auf den Strassen sowie 9 Milliarden zusätzlich zurückgelegte kilometer. Mit einer Milion Zuwanderer verbrauchr die Schweiz mindestens 2 Milliarden Kilowattstunden mehr Strom pro Jahr. Dies entspricht der leistung von über 500 Gross-Windanlagen. Eine 10-Millionen-Schweiz wird dementsprechend viel mehr Energie konsumieren.

Woher diese beschafft  werden soll, steht heute in den Sternen.

Und schliesslich verbruacht eine Million Zuwanderer jährlich 59 Milliarden Liter Wasser.

Unsere Sozialeinrichtungen

sowie AHV, Fürsorge, Krankenversicherung etc. werden noch unfinanzierbarer. Allein für die AHV-Renten müssten wir in Zukunft zwei bis drei Millionen neue Arbeitsplätze schaffen. Ein Ding der Unmöglichkeit im sich abzeichnenden Digitalzeitalter!

Auch unsere Gesellschaft ändert sich dramatisch. Eine Integration ist kaum mehr möglich. Spannungen  zwischen Zuwanderern und Einheimischen nehmen zu. In den Schulen wird es auf grund  der heterogenen Zusammensetzung der Schüler immer schwieriger lernziele zu erreichen. Statt eine Einheit der bevölkerung zu bilden, verzetteln wir uns immer mehr in verschiedene Volksgruppen, die wohl hier leben, aber kaum mehr etwas miteinander zu tun haben

Es ist nun an der zeit, dass das Schweizer Volk aufwacht und seine Zukunft selbst in die Hand nimmt.

Das Erfolgsmodell

der Schweiz ist aufgebaut auf Selbstbestimmung, Bescheidenheit und Freiheit, und sollte weiterhin an unsere Nachkommen, Kinder und Enkelkinder gewährt werden.

Das ist meine bescheidene meinung, ich kann den unterschied während den letzten 35 jahren sehen, ich habe auch mit unzähligen Schweizer gesprochen, und die meisten von Ihnen sind der gleichen meinung.

Ein schöner Tag wünsche ich!

Euer Blog-Freund UeliK

(Zitiert von Christoffel Brändli, Regierungsrat, alt Ständerat)