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  2. Soft diet - Wikipedia

    en.wikipedia.org/wiki/Soft_diet

    Soft diets, particularly purée foods, can contribute to the high prevalence of malnutrition in those with dysphagia, especially in long-term care residents. [2] Such diets are often less palatable, and a reduction in food intake is common. Also, puréed diets are often poorer in calories, protein, and micronutrients than regular diets. [3]

  3. Liquid diet - Wikipedia

    en.wikipedia.org/wiki/Liquid_diet

    People who follow this diet may also take liquid vitamin supplements. Some individuals who are told to follow a full-liquid diet are additionally permitted certain components of a mechanical soft diet, such as strained meats, sour cream, cottage cheese, ricotta, yogurt, mashed vegetables or fruits, etc. [1]

  4. Chewing - Wikipedia

    en.wikipedia.org/wiki/Chewing

    Eating food which does not require chewing, by choice or for medical reasons as tooth loss, is known as a soft diet. Such a diet may lead to inadequate nutrition due to a reduction in fruit and vegetable intake. [8] Chewing also stimulates the hippocampus and is necessary to maintain its normal function. [9]

  5. No, cooking oil doesn't cause cancer — but new study links ...

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    Yes, cooking oil can be part of a healthy diet, the experts say, and many of the most common types of cooking oils have health benefits. When cooking with oil, try to choose one with less ...

  6. The Best Traditional Hanukkah Foods, From Latkes to Donuts - AOL

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    Matzo Ball Soup. No soup is more synonymous with Jewish celebrations than matzo ball soup. All that’s needed for a soup to be called matzo ball soup is chicken broth and a matzo ball or two ...

  7. Meat tenderness - Wikipedia

    en.wikipedia.org/wiki/Meat_tenderness

    Examples of enzymes used for tenderizing: papain from papaya, [8] trypsin and chymotrypsin from honey, [10] [11] bromelain from pineapple and actinidin from kiwifruit. Marinating the meat with vinegar, wine, lemon juice, buttermilk or yogurt. [7] Brining the meat in a salt solution . [7] Dry aging of meat at 0 to 2 °C (32 to 36 °F). [8] Velveting

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