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</o:shapelayout></xml><![endif]--></head><body bgcolor=white lang=NL-BE link=blue vlink=purple><div class=WordSection1><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'>Dear Paul, and All<o:p></o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'>Our naighbours selling Deutche Grundligkeit !<o:p></o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'><o:p> </o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'><o:p> </o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'> ULMERS TACHENHANDBÜCHER<br>LEBENSMITTEL-VERARBEITUNG im HAUSHALT.= FOOD TREATMENT IN YOUR KITCHEN .<o:p></o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'> Dr Rosmarie Zacharias Obering . Udo Hübner<o:p></o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'>ISBN 3 8001 4109 4 <o:p></o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'>1975 STUTTGART 200 PAGES<o:p></o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'> Page 101 TEMPERATURANGABEN<o:p></o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'>Abb. 4 Chemische Veranderungen von Lebensmitteln beim Erhitzen<o:p></o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:red'>(nach Egli 1965</span><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'><o:p></o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'>GRAFIK THEMPERATUR / TIME/REACTION-------</span><span style='font-size:11.0pt;font-family:Wingdings;color:#1F497D'>à</span><b><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:red'> SULFONSPALTUNG</span></b><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'>= SULPHURE FROM ESSENTIAL AMINOACIDS SEPARATION AT 120° C BY DRUCKGAREN= PRESSURE COOKER 123 °C<o:p></o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'> ( GRILLEN ------</span><span style='font-size:11.0pt;font-family:Wingdings;color:#1F497D'>à</span><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'> FAT PYROLYSE !!! 190°C )<o:p></o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'>16 REACTION FOR DIFFERENT KITCHEN TREATMENTS!!! <o:p></o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'><o:p> </o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'> An other German /French translated book , speaks as no other about all aminoacids and all vegetables , how much we need from each and how to combinate<o:p></o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'><o:p> </o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'>Dr E SCHNEIDER ( Hamburg )<o:p></o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'>LA SANT,SA SE MANGE 555 PAGES<o:p></o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'><o:p> </o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'> Paul become a cook Professor and </span><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:red'>Happy New Year !</span><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'><o:p></o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'>You need 11-20% proteïnes out the 2000 Kca/ day DONT DESTRUCT THE ESSENTIALS WITH SULPHUR .<o:p></o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'><o:p> </o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'>Frans<o:p></o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'><o:p> </o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'><o:p> </o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'><o:p> </o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'> <o:p></o:p></span></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'><o:p> </o:p></span></p><div><div style='border:none;border-top:solid #B5C4DF 1.0pt;padding:3.0pt 0cm 0cm 0cm'><p class=MsoNormal><b><span lang=NL style='font-size:10.0pt;font-family:"Tahoma","sans-serif";color:windowtext'>Van:</span></b><span lang=NL style='font-size:10.0pt;font-family:"Tahoma","sans-serif";color:windowtext'> Stoves [mailto:stoves-bounces@lists.bioenergylists.org] <b>Namens </b>Paul Anderson<br><b>Verzonden:</b> zaterdag 31 december 2016 1:42<br><b>Aan:</b> Discussion of biomass cooking stoves<br><b>Onderwerp:</b> Re: [Stoves] Lets eat beans for every meal!<o:p></o:p></span></p></div></div><p class=MsoNormal><o:p> </o:p></p><p class=MsoNormal>Frans,<br><br>Your message is the first I have read stating DISadvantages of pressure cookers. Can you provide some references, etc., please?<br><br>Paul<br><br><br><br><o:p></o:p></p><pre>Doc / Dr TLUD / Prof. Paul S. Anderson, PhD<o:p></o:p></pre><pre>Email: <a href="mailto:psanders@ilstu.edu">psanders@ilstu.edu</a><o:p></o:p></pre><pre>Skype: paultlud Phone: +1-309-452-7072<o:p></o:p></pre><pre>Website: <a href="http://www.drtlud.com">www.drtlud.com</a><o:p></o:p></pre><div><p class=MsoNormal>On 12/30/2016 6:33 PM, Frans Peeters wrote:<o:p></o:p></p></div><blockquote style='margin-top:5.0pt;margin-bottom:5.0pt'><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'>Dears,</span><o:p></o:p></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'> </span><o:p></o:p></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'> I can tell one important thing : Pressured steamcooking is not heal</span><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'>thy </span><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'>becouse at 120° C you destroying the SULFHUR –AMINO ACIDS most important essential bilding blocks from proteÏnes TO FORM NEW BODY MEAT ; Our body need to contain 800g Sulphur !</span><o:p></o:p></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'>Steam cooking without pressure is ideal and I use it </span><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'>for </span><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'>7 years . </span><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'>China 3000 years</span><o:p></o:p></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'> But in Europe beans are sold mostly in cans of 400grams . Ready for use the hole year .</span><o:p></o:p></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'> </span><o:p></o:p></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'>Frans</span><o:p></o:p></p><p class=MsoNormal><span style='font-size:11.0pt;font-family:"Calibri","sans-serif";color:#1F497D'> </span><o:p></o:p></p><div><div style='border:none;border-top:solid #B5C4DF 1.0pt;padding:3.0pt 0cm 0cm 0cm'><p class=MsoNormal><b><span lang=NL style='font-size:10.0pt;font-family:"Tahoma","sans-serif";color:windowtext'>Van:</span></b><span lang=NL style='font-size:10.0pt;font-family:"Tahoma","sans-serif";color:windowtext'> Stoves [<a href="mailto:stoves-bounces@lists.bioenergylists.org">mailto:stoves-bounces@lists.bioenergylists.org</a>] <b>Namens </b>Ingelore Kahrens<br><b>Verzonden:</b> vrijdag 30 december 2016 18:48<br><b>Aan:</b> Discussion of biomass cooking stoves<br><b>Onderwerp:</b> Re: [Stoves] Lets eat beans for every meal!</span><o:p></o:p></p></div></div><p class=MsoNormal> <o:p></o:p></p><p>Hi Paul and Teddy,<o:p></o:p></p><p>from what I read I understand that the new products will be introduced in the market in early 2017. I will ask my female town-dwelling friends in Kenya to watch out for them and do some sampling and research. These products could be very beneficial to people living in urban areas. As for those in rural areas, soaking the beans before cooking and using the basket cooker will be a good option as many/most of them grow their own beans.<o:p></o:p></p><p>Ingelore Kahrens<o:p></o:p></p><p class=MsoNormal> <o:p></o:p></p><div><p class=MsoNormal>Am 30.12.2016 um 16:06 schrieb Paul Anderson:<o:p></o:p></p></div><blockquote style='margin-top:5.0pt;margin-bottom:5.0pt'><p class=MsoNormal>Teddy,<br><br>Very interesting. Can you (or anyone) provide more info about the equipment (especially size) to pre-cook the beans.<br><br><br><o:p></o:p></p><p class=MsoNormal> steam-cook beans in big metal containers, before cooling and packaging them for sale.<o:p></o:p></p><p class=MsoNormal>I am wondering if the "steam-cooking" is with a pressure cooker? And about the volume of beans per batch and total quantity per day.<br><br>The shelf-life of cooked foods is rather short unless:<br>a. canning<br>b. preservatives<br>c. refrigeration<br>d. other ????<br>Are any of these methods being used?<br><br>Please keep us informed about this.<br><br><br><br><o:p></o:p></p><pre>Doc / Dr TLUD / Prof. Paul S. Anderson, PhD<o:p></o:p></pre><pre>Email: <a href="mailto:psanders@ilstu.edu">psanders@ilstu.edu</a><o:p></o:p></pre><pre>Skype: paultlud Phone: +1-309-452-7072<o:p></o:p></pre><pre>Website: <a href="http://www.drtlud.com">www.drtlud.com</a><o:p></o:p></pre><div><p class=MsoNormal>On 12/30/2016 5:16 AM, Cookswell Jikos wrote:<o:p></o:p></p></div><blockquote style='margin-top:5.0pt;margin-bottom:5.0pt'><div><p class=MsoNormal>Perhaps a very interesting approach to reducing some of the negatives associated with cooking in East Africa. Does anyone know more about this? <a href="http://news.trust.org/item/20161216080433-4azer">http://news.trust.org/item/20161216080433-4azer</a> <o:p></o:p></p><div><p class=MsoNormal> <o:p></o:p></p><div><div><p class=MsoNormal><i>''George Oketch from Wiga village in Homa Bay County said his family of nine now eats more beans thanks to the shorter cooking time.</i><o:p></o:p></p></div><div><p class=MsoNormal><i>"Initially, we cooked beans only twice a month, but now we eat beans three times a week," he said.</i><o:p></o:p></p></div><div><p class=MsoNormal> <o:p></o:p></p></div><div><p class=MsoNormal><i>The C$2.65 million ($1.99 million) project - whose first phase began in October 2014 and ends next March - is being implemented by Uganda's National Agricultural Research Organisation and Kenya's Agricultural and Livestock Research Organization.</i><o:p></o:p></p></div><div><p class=MsoNormal> <o:p></o:p></p></div><div><p class=MsoNormal><i>Ouma said a survey in Uganda showed an average family consumed about 12 kg of beans per month, requiring around 288 kg of charcoal per year to cook them.</i><o:p></o:p></p></div><div><p class=MsoNormal><i>The project, targeting a sample of 10,000 households in Kenya and 7,000 in Uganda, should prevent some 400,000 kg of charcoal being burned per year, he added. "This is a big impact on deforestation," he said.''</i> <o:p></o:p></p></div><div><p class=MsoNormal> <o:p></o:p></p></div><div><p class=MsoNormal> <o:p></o:p></p></div><div><div><div><div><p class=MsoNormal><b>Teddy</b><o:p></o:p></p></div><div><p class=MsoNormal> <o:p></o:p></p></div><div><p class=MsoNormal> <o:p></o:p></p></div><div><p class=MsoNormal> <o:p></o:p></p></div><div><p class=MsoNormal style='margin-bottom:12.0pt'><br><br><br><o:p></o:p></p></div></div></div></div></div></div></div><p class=MsoNormal><br><br><br><br><o:p></o:p></p><pre> <o:p></o:p></pre></blockquote><p class=MsoNormal><br><br><br><br><br><o:p></o:p></p><pre>_______________________________________________<o:p></o:p></pre></blockquote><pre><o:p> </o:p></pre></blockquote><p class=MsoNormal><o:p> </o:p></p></div></body></html>