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Basil is one of the main ingredients in pesto, an Italian sauce with olive oil and basil as its primary ingredients. Many national cuisines use fresh or dried basils in soups and other foods, such as to thicken soups. Basil is commonly steeped in cream or milk to create flavor in ice cream or chocolate truffles. [citation needed]
Ocimum tenuiflorum, commonly known as holy basil, tulasi or tulsi (from Sanskrit), is an aromatic perennial plant in the family Lamiaceae. [ 2 ] [ 3 ] It is widely cultivated throughout the Southeast Asian tropics .
P.V. Sharma states that such incompatibilities may not have influence on a person who is strong, exercises sufficiently, and has a good digestive system. [23] Examples of combinations that are considered incompatible include: Salt or anything containing salt with milk (traditionally believed to produce skin diseases). [better source needed]
The Journal of Nutrition (or shortened as JN or J Nutr) is a peer-reviewed scientific journal published by the American Society for Nutrition. [1] Established in 1928, the journal publishes experimental research on human, animal, cellular and molecular nutrition; biographies and assessments on nutritional researchers; and commentaries on controversial issues in the field.
The company was founded in 1890 in Berlin by Samuel Karger, [1] who remained at the helm of the company until his death in 1935. His son, Heinz Karger led the company until his death in 1959, and Heinz's son (and Samuel's grandson) Thomas Karger took over the leadership of the company; he was followed as the company leader by his eldest son, Steven Karger, and, most recently, by his youngest ...
Proceedings of the Nutrition Society is one of the publications by The Nutrition Society and is a scientific research journal which focuses on "the scientific study of nutrition and its application to the maintenance of human and animal health". [1] [2] [3] [4]
Food & Nutrition Research is an annual peer-reviewed open access medical journal covering nutrition and food science. It was established in 1996 as Näringsforskning , and was renamed the Scandinavian Journal of Nutrition in 2002.
The Nutrition Journal is a peer-reviewed medical journal covering nutrition science. It was established in 2002 and is published by BioMed Central , an imprint of Springer Science+Business Media .