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Working Mothers

Público·13 miembros

Bread And Butter

Several lines of evidence suggest that brain function and behaviour are influenced by microbial metabolites. Key products of the microbiota are short-chain fatty acids (SCFAs), including butyric acid. Butyrate is a functionally versatile molecule that is produced in the mammalian gut by fermentation of dietary fibre and is enriched in butter and other dairy products. Butyrate along with other fermentation-derived SCFAs (e.g. acetate, propionate) and the structurally related ketone bodies (e.g. acetoacetate and d-β-hydroxybutyrate) show promising effects in various diseases including obesity, diabetes, inflammatory (bowel) diseases, and colorectal cancer as well as neurological disorders. Indeed, it is clear that host energy metabolism and immune functions critically depend on butyrate as a potent regulator, highlighting butyrate as a key mediator of host-microbe crosstalk. In addition to specific receptors (GPR43/FFAR2; GPR41/FFAR3; GPR109a/HCAR2) and transporters (MCT1/SLC16A1; SMCT1/SLC5A8), its effects are mediated by utilisation as an energy source via the β-oxidation pathway and as an inhibitor of histone deacetylases (HDACs), promoting histone acetylation and stimulation of gene expression in host cells. The latter has also led to the use of butyrate as an experimental drug in models for neurological disorders ranging from depression to neurodegenerative diseases and cognitive impairment. Here we provide a critical review of the literature on butyrate and its effects on multiple aspects of host physiology with a focus on brain function and behaviour. We find fundamental differences in natural butyrate at physiological concentrations and its use as a neuropharmacological agent at rather high, supraphysiological doses in brain research. Finally, we hypothesise that butyrate and other volatile SCFAs produced by microbes may be involved in regulating the impact of the microbiome on behaviour including social communication.

bread and butter

The pickles have a bright yellow-green color and a slightly translucent appearance. They have a firm and crunchy texture that is characteristic of bread and butter pickles. The flavor is sweet and tangy, with a balance of vinegar and sugar that gives the pickles a distinctively sweet and sour taste.

I can huge batches bread and butter pickles every year with the over-abundant cucumbers from my garden (I use the recipe from The Joy of Pickling cookbook). My family expects them as gifts every year. Yes, they lose a little bit of crunchiness with the hot water bath canning, but they last so much longer and they are still way better than store bought.

"pertaining to basic material needs," from the noun phrase, "one's means of living," 1685, a figurative use of the words for the basic foodstuffs; see bread (n.) + butter (n.). Also, in reference to bread-and-butter as the typical food of young boys and girls, "of the age of growth; school-aged" (1620s).

"kind of food made from flour or the meal of some grain, kneaded into a dough, fermented, and baked," Old English bread "bit, crumb, morsel; bread," cognate with Old Norse brauð, Danish brød, Old Frisian brad, Middle Dutch brot, Dutch brood, German Brot.

According to one theory [Watkins, etc.] from Proto-Germanic *brautham, from PIE root *bhreu- "to boil, bubble, effervesce, burn," in reference to the leavening. But OED argues at some length for the basic sense being not "cooked food" but "piece of food," and the Old English word deriving from a Proto-Germanic *braudsmon- "fragments, bits" (cognate with Old High German brosma "crumb," Old English breotan "to break in pieces") and being related to the root of break (v.). It cites Slovenian kruh "bread," literally "a piece."

The extended sense of "food, sustenance in general" (late 12c.) is perhaps via the Lord's Prayer. The slang meaning "money" dates from 1940s, but compare breadwinner, and bread as "one's livelihood" dates to 1719. Bread and circuses (1914) is from Latin, in reference to food and entertainment provided by the government to keep the populace content. "Duas tantum res anxius optat, Panem et circenses" [Juvenal, Sat. x.80].

Old English butere "butter, the fatty part of milk," obtained from cream by churning, general West Germanic (compare Old Frisian, Old High German butera, German Butter, Dutch boter), an early loan-word from Latin butyrum "butter" (source of Italian burro, Old French burre, French beurre), from Greek boutyron. This is apparently "cow-cheese," from bous "ox, cow" (from PIE root *gwou- "ox, bull, cow") + tyros "cheese" (from PIE root *teue- "to swell"); but this might be a folk etymology of a Scythian word.

The product was used from an early date in India, Iran and northern Europe, but not in ancient Greece and Rome. Herodotus described it (along with cannabis) among the oddities of the Scythians. In old chemistry, applied to certain substances of buttery consistency. Butter-knife, a small, dull knife used for cutting butter at the table, is attested from 1818.

Bread and butter is a simple phrase which has a few different meanings and uses. We will look at the meaning of the term bread and butter, how it is used, its origins and some examples of its use in sentences.

While songwriting is where she sees her bread-and-butter income stemming from in the future, the six-member band of which Frank and her boyfriend are founding members is gaining some momentum locally, too. (UMSL Daily)

Lightly butter an ovenproof dish approximately 20cm x 25cm x 5cm. Cut the crusts from the bread slices, then butter both sides of the bread and cut into triangles. Lay half of the bread slices in the bottom of the dish so that they are slightly overlapping. Mix the dried fruit with the lemon zest and sprinkle half of the mix over the bread. Layer the rest of the bread on top then sprinkle over the remaining fruit.

A sweet and sour combination, these bread and butter pickles are great for adding crunch to any sandwich. Bread and Butter Pickles are made from fresh cucumbers, vinegar, sugar, onions, peppers, salt, turmeric and spices.

Beat the eggs and egg yolks in a bowl with a fork or whisk until well mixed and smooth. Add the vanilla, cream, the remaining cup of milk, and the milk-lemon rind mixture, stir well, and pour over the bread. Let sit for 15 minutes to allow the bread to soak up some of the liquid. 041b061a72

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