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/_backkup/eh17362a.sql

https://bitbucket.org/sims/heartbeets
SQL | 3423 lines | 2352 code | 444 blank | 627 comment | 0 complexity | 96d69678c9f75862879a30cd75355b0a MD5 | raw file

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  1-- phpMyAdmin SQL Dump
  2-- version 3.3.10
  3-- http://www.phpmyadmin.net
  4--
  5-- Host: 192.168.75.2
  6-- Generation Time: Apr 05, 2012 at 12:22 PM
  7-- Server version: 5.1.41
  8-- PHP Version: 5.3.2-1ubuntu4.10
  9
 10SET SQL_MODE="NO_AUTO_VALUE_ON_ZERO";
 11
 12
 13/*!40101 SET @OLD_CHARACTER_SET_CLIENT=@@CHARACTER_SET_CLIENT */;
 14/*!40101 SET @OLD_CHARACTER_SET_RESULTS=@@CHARACTER_SET_RESULTS */;
 15/*!40101 SET @OLD_COLLATION_CONNECTION=@@COLLATION_CONNECTION */;
 16/*!40101 SET NAMES utf8 */;
 17
 18--
 19-- Database: `eh17362a`
 20--
 21
 22-- --------------------------------------------------------
 23
 24--
 25-- Table structure for table `exp_accessories`
 26--
 27
 28DROP TABLE IF EXISTS `exp_accessories`;
 29CREATE TABLE `exp_accessories` (
 30  `accessory_id` int(10) unsigned NOT NULL AUTO_INCREMENT,
 31  `class` varchar(75) NOT NULL DEFAULT '',
 32  `member_groups` varchar(50) NOT NULL DEFAULT 'all',
 33  `controllers` text,
 34  `accessory_version` varchar(12) NOT NULL,
 35  PRIMARY KEY (`accessory_id`)
 36) ENGINE=MyISAM  DEFAULT CHARSET=utf8 AUTO_INCREMENT=2 ;
 37
 38--
 39-- Dumping data for table `exp_accessories`
 40--
 41
 42INSERT INTO `exp_accessories` (`accessory_id`, `class`, `member_groups`, `controllers`, `accessory_version`) VALUES
 43(1, 'Expressionengine_info_acc', '1|5', 'addons_accessories|addons_extensions|addons_fieldtypes|addons_modules|addons_plugins|addons|admin_content|admin_system|content_edit|content_files_modal|content_files|content_publish|content|design|homepage|members|myaccount|tools_communicate|tools_data|tools_logs|tools_utilities|tools', '1.0');
 44
 45-- --------------------------------------------------------
 46
 47--
 48-- Table structure for table `exp_actions`
 49--
 50
 51DROP TABLE IF EXISTS `exp_actions`;
 52CREATE TABLE `exp_actions` (
 53  `action_id` int(4) unsigned NOT NULL AUTO_INCREMENT,
 54  `class` varchar(50) NOT NULL,
 55  `method` varchar(50) NOT NULL,
 56  PRIMARY KEY (`action_id`)
 57) ENGINE=MyISAM  DEFAULT CHARSET=utf8 AUTO_INCREMENT=29 ;
 58
 59--
 60-- Dumping data for table `exp_actions`
 61--
 62
 63INSERT INTO `exp_actions` (`action_id`, `class`, `method`) VALUES
 64(1, 'Comment', 'insert_new_comment'),
 65(2, 'Comment_mcp', 'delete_comment_notification'),
 66(3, 'Comment', 'comment_subscribe'),
 67(4, 'Comment', 'edit_comment'),
 68(5, 'Email', 'send_email'),
 69(6, 'Mailinglist', 'insert_new_email'),
 70(7, 'Mailinglist', 'authorize_email'),
 71(8, 'Mailinglist', 'unsubscribe'),
 72(9, 'Safecracker', 'submit_entry'),
 73(10, 'Safecracker', 'combo_loader'),
 74(11, 'Search', 'do_search'),
 75(12, 'Channel', 'insert_new_entry'),
 76(13, 'Channel', 'filemanager_endpoint'),
 77(14, 'Channel', 'smiley_pop'),
 78(15, 'Member', 'registration_form'),
 79(16, 'Member', 'register_member'),
 80(17, 'Member', 'activate_member'),
 81(18, 'Member', 'member_login'),
 82(19, 'Member', 'member_logout'),
 83(20, 'Member', 'retrieve_password'),
 84(21, 'Member', 'reset_password'),
 85(22, 'Member', 'send_member_email'),
 86(23, 'Member', 'update_un_pw'),
 87(24, 'Member', 'member_search'),
 88(25, 'Member', 'member_delete'),
 89(26, 'Freeform', 'insert_new_entry'),
 90(27, 'Freeform', 'retrieve_entries'),
 91(28, 'Freeform', 'delete_freeform_notification');
 92
 93-- --------------------------------------------------------
 94
 95--
 96-- Table structure for table `exp_captcha`
 97--
 98
 99DROP TABLE IF EXISTS `exp_captcha`;
100CREATE TABLE `exp_captcha` (
101  `captcha_id` bigint(13) unsigned NOT NULL AUTO_INCREMENT,
102  `date` int(10) unsigned NOT NULL,
103  `ip_address` varchar(16) NOT NULL DEFAULT '0',
104  `word` varchar(20) NOT NULL,
105  PRIMARY KEY (`captcha_id`),
106  KEY `word` (`word`)
107) ENGINE=MyISAM DEFAULT CHARSET=utf8 AUTO_INCREMENT=1 ;
108
109--
110-- Dumping data for table `exp_captcha`
111--
112
113
114-- --------------------------------------------------------
115
116--
117-- Table structure for table `exp_categories`
118--
119
120DROP TABLE IF EXISTS `exp_categories`;
121CREATE TABLE `exp_categories` (
122  `cat_id` int(10) unsigned NOT NULL AUTO_INCREMENT,
123  `site_id` int(4) unsigned NOT NULL DEFAULT '1',
124  `group_id` int(6) unsigned NOT NULL,
125  `parent_id` int(4) unsigned NOT NULL,
126  `cat_name` varchar(100) NOT NULL,
127  `cat_url_title` varchar(75) NOT NULL,
128  `cat_description` text,
129  `cat_image` varchar(120) DEFAULT NULL,
130  `cat_order` int(4) unsigned NOT NULL,
131  PRIMARY KEY (`cat_id`),
132  KEY `group_id` (`group_id`),
133  KEY `cat_name` (`cat_name`),
134  KEY `site_id` (`site_id`)
135) ENGINE=MyISAM DEFAULT CHARSET=utf8 AUTO_INCREMENT=1 ;
136
137--
138-- Dumping data for table `exp_categories`
139--
140
141
142-- --------------------------------------------------------
143
144--
145-- Table structure for table `exp_category_fields`
146--
147
148DROP TABLE IF EXISTS `exp_category_fields`;
149CREATE TABLE `exp_category_fields` (
150  `field_id` int(6) unsigned NOT NULL AUTO_INCREMENT,
151  `site_id` int(4) unsigned NOT NULL DEFAULT '1',
152  `group_id` int(4) unsigned NOT NULL,
153  `field_name` varchar(32) NOT NULL DEFAULT '',
154  `field_label` varchar(50) NOT NULL DEFAULT '',
155  `field_type` varchar(12) NOT NULL DEFAULT 'text',
156  `field_list_items` text NOT NULL,
157  `field_maxl` smallint(3) NOT NULL DEFAULT '128',
158  `field_ta_rows` tinyint(2) NOT NULL DEFAULT '8',
159  `field_default_fmt` varchar(40) NOT NULL DEFAULT 'none',
160  `field_show_fmt` char(1) NOT NULL DEFAULT 'y',
161  `field_text_direction` char(3) NOT NULL DEFAULT 'ltr',
162  `field_required` char(1) NOT NULL DEFAULT 'n',
163  `field_order` int(3) unsigned NOT NULL,
164  PRIMARY KEY (`field_id`),
165  KEY `site_id` (`site_id`),
166  KEY `group_id` (`group_id`)
167) ENGINE=MyISAM DEFAULT CHARSET=utf8 AUTO_INCREMENT=1 ;
168
169--
170-- Dumping data for table `exp_category_fields`
171--
172
173
174-- --------------------------------------------------------
175
176--
177-- Table structure for table `exp_category_field_data`
178--
179
180DROP TABLE IF EXISTS `exp_category_field_data`;
181CREATE TABLE `exp_category_field_data` (
182  `cat_id` int(4) unsigned NOT NULL,
183  `site_id` int(4) unsigned NOT NULL DEFAULT '1',
184  `group_id` int(4) unsigned NOT NULL,
185  PRIMARY KEY (`cat_id`),
186  KEY `site_id` (`site_id`),
187  KEY `group_id` (`group_id`)
188) ENGINE=MyISAM DEFAULT CHARSET=utf8;
189
190--
191-- Dumping data for table `exp_category_field_data`
192--
193
194
195-- --------------------------------------------------------
196
197--
198-- Table structure for table `exp_category_groups`
199--
200
201DROP TABLE IF EXISTS `exp_category_groups`;
202CREATE TABLE `exp_category_groups` (
203  `group_id` int(6) unsigned NOT NULL AUTO_INCREMENT,
204  `site_id` int(4) unsigned NOT NULL DEFAULT '1',
205  `group_name` varchar(50) NOT NULL,
206  `sort_order` char(1) NOT NULL DEFAULT 'a',
207  `exclude_group` tinyint(1) unsigned NOT NULL DEFAULT '0',
208  `field_html_formatting` char(4) NOT NULL DEFAULT 'all',
209  `can_edit_categories` text,
210  `can_delete_categories` text,
211  PRIMARY KEY (`group_id`),
212  KEY `site_id` (`site_id`)
213) ENGINE=MyISAM DEFAULT CHARSET=utf8 AUTO_INCREMENT=1 ;
214
215--
216-- Dumping data for table `exp_category_groups`
217--
218
219
220-- --------------------------------------------------------
221
222--
223-- Table structure for table `exp_category_posts`
224--
225
226DROP TABLE IF EXISTS `exp_category_posts`;
227CREATE TABLE `exp_category_posts` (
228  `entry_id` int(10) unsigned NOT NULL,
229  `cat_id` int(10) unsigned NOT NULL,
230  PRIMARY KEY (`entry_id`,`cat_id`)
231) ENGINE=MyISAM DEFAULT CHARSET=utf8;
232
233--
234-- Dumping data for table `exp_category_posts`
235--
236
237
238-- --------------------------------------------------------
239
240--
241-- Table structure for table `exp_channels`
242--
243
244DROP TABLE IF EXISTS `exp_channels`;
245CREATE TABLE `exp_channels` (
246  `channel_id` int(6) unsigned NOT NULL AUTO_INCREMENT,
247  `site_id` int(4) unsigned NOT NULL DEFAULT '1',
248  `channel_name` varchar(40) NOT NULL,
249  `channel_title` varchar(100) NOT NULL,
250  `channel_url` varchar(100) NOT NULL,
251  `channel_description` varchar(225) DEFAULT NULL,
252  `channel_lang` varchar(12) NOT NULL,
253  `total_entries` mediumint(8) NOT NULL DEFAULT '0',
254  `total_comments` mediumint(8) NOT NULL DEFAULT '0',
255  `last_entry_date` int(10) unsigned NOT NULL DEFAULT '0',
256  `last_comment_date` int(10) unsigned NOT NULL DEFAULT '0',
257  `cat_group` varchar(255) DEFAULT NULL,
258  `status_group` int(4) unsigned DEFAULT NULL,
259  `deft_status` varchar(50) NOT NULL DEFAULT 'open',
260  `field_group` int(4) unsigned DEFAULT NULL,
261  `search_excerpt` int(4) unsigned DEFAULT NULL,
262  `deft_category` varchar(60) DEFAULT NULL,
263  `deft_comments` char(1) NOT NULL DEFAULT 'y',
264  `channel_require_membership` char(1) NOT NULL DEFAULT 'y',
265  `channel_max_chars` int(5) unsigned DEFAULT NULL,
266  `channel_html_formatting` char(4) NOT NULL DEFAULT 'all',
267  `channel_allow_img_urls` char(1) NOT NULL DEFAULT 'y',
268  `channel_auto_link_urls` char(1) NOT NULL DEFAULT 'n',
269  `channel_notify` char(1) NOT NULL DEFAULT 'n',
270  `channel_notify_emails` varchar(255) DEFAULT NULL,
271  `comment_url` varchar(80) DEFAULT NULL,
272  `comment_system_enabled` char(1) NOT NULL DEFAULT 'y',
273  `comment_require_membership` char(1) NOT NULL DEFAULT 'n',
274  `comment_use_captcha` char(1) NOT NULL DEFAULT 'n',
275  `comment_moderate` char(1) NOT NULL DEFAULT 'n',
276  `comment_max_chars` int(5) unsigned DEFAULT '5000',
277  `comment_timelock` int(5) unsigned NOT NULL DEFAULT '0',
278  `comment_require_email` char(1) NOT NULL DEFAULT 'y',
279  `comment_text_formatting` char(5) NOT NULL DEFAULT 'xhtml',
280  `comment_html_formatting` char(4) NOT NULL DEFAULT 'safe',
281  `comment_allow_img_urls` char(1) NOT NULL DEFAULT 'n',
282  `comment_auto_link_urls` char(1) NOT NULL DEFAULT 'y',
283  `comment_notify` char(1) NOT NULL DEFAULT 'n',
284  `comment_notify_authors` char(1) NOT NULL DEFAULT 'n',
285  `comment_notify_emails` varchar(255) DEFAULT NULL,
286  `comment_expiration` int(4) unsigned NOT NULL DEFAULT '0',
287  `search_results_url` varchar(80) DEFAULT NULL,
288  `ping_return_url` varchar(80) DEFAULT NULL,
289  `show_button_cluster` char(1) NOT NULL DEFAULT 'y',
290  `rss_url` varchar(80) DEFAULT NULL,
291  `enable_versioning` char(1) NOT NULL DEFAULT 'n',
292  `max_revisions` smallint(4) unsigned NOT NULL DEFAULT '10',
293  `default_entry_title` varchar(100) DEFAULT NULL,
294  `url_title_prefix` varchar(80) DEFAULT NULL,
295  `live_look_template` int(10) unsigned NOT NULL DEFAULT '0',
296  PRIMARY KEY (`channel_id`),
297  KEY `cat_group` (`cat_group`),
298  KEY `status_group` (`status_group`),
299  KEY `field_group` (`field_group`),
300  KEY `channel_name` (`channel_name`),
301  KEY `site_id` (`site_id`)
302) ENGINE=MyISAM  DEFAULT CHARSET=utf8 AUTO_INCREMENT=11 ;
303
304--
305-- Dumping data for table `exp_channels`
306--
307
308INSERT INTO `exp_channels` (`channel_id`, `site_id`, `channel_name`, `channel_title`, `channel_url`, `channel_description`, `channel_lang`, `total_entries`, `total_comments`, `last_entry_date`, `last_comment_date`, `cat_group`, `status_group`, `deft_status`, `field_group`, `search_excerpt`, `deft_category`, `deft_comments`, `channel_require_membership`, `channel_max_chars`, `channel_html_formatting`, `channel_allow_img_urls`, `channel_auto_link_urls`, `channel_notify`, `channel_notify_emails`, `comment_url`, `comment_system_enabled`, `comment_require_membership`, `comment_use_captcha`, `comment_moderate`, `comment_max_chars`, `comment_timelock`, `comment_require_email`, `comment_text_formatting`, `comment_html_formatting`, `comment_allow_img_urls`, `comment_auto_link_urls`, `comment_notify`, `comment_notify_authors`, `comment_notify_emails`, `comment_expiration`, `search_results_url`, `ping_return_url`, `show_button_cluster`, `rss_url`, `enable_versioning`, `max_revisions`, `default_entry_title`, `url_title_prefix`, `live_look_template`) VALUES
309(1, 1, 'departments', 'departments', 'http://heartbeets.ehclients.com/index.php', NULL, 'en', 12, 0, 1332853817, 0, NULL, 1, 'open', 1, NULL, NULL, 'y', 'y', NULL, 'all', 'y', 'n', 'n', NULL, NULL, 'y', 'n', 'n', 'n', 5000, 0, 'y', 'xhtml', 'safe', 'n', 'y', 'n', 'n', NULL, 0, NULL, NULL, 'y', NULL, 'n', 10, '', '', 0),
310(2, 1, 'events', 'events', 'http://heartbeets.ehclients.com/index.php', '', 'en', 1, 0, 1326403552, 0, NULL, 1, 'open', 2, NULL, '', 'y', 'y', NULL, 'all', 'y', 'n', 'n', '', '', 'y', 'n', 'n', 'n', 5000, 0, 'y', 'xhtml', 'safe', 'n', 'y', 'n', 'n', '', 0, '', '', 'y', '', 'n', 10, '', '', 0),
311(3, 1, 'blog', 'blog', 'http://heartbeets.ehclients.com/index.php', NULL, 'en', 6, 0, 1333464847, 0, NULL, 1, 'open', 3, NULL, NULL, 'y', 'y', NULL, 'all', 'y', 'n', 'n', NULL, NULL, 'y', 'n', 'n', 'n', 5000, 0, 'y', 'xhtml', 'safe', 'n', 'y', 'n', 'n', NULL, 0, NULL, NULL, 'y', NULL, 'n', 10, '', '', 0),
312(4, 1, 'careers', 'careers', 'http://heartbeets.ehclients.com/index.php', NULL, 'en', 1, 0, 1327699576, 0, NULL, 1, 'open', 4, NULL, NULL, 'y', 'y', NULL, 'all', 'y', 'n', 'n', NULL, NULL, 'y', 'n', 'n', 'n', 5000, 0, 'y', 'xhtml', 'safe', 'n', 'y', 'n', 'n', NULL, 0, NULL, NULL, 'y', NULL, 'n', 10, '', '', 0),
313(5, 1, 'specials', 'specials', 'http://heartbeets.ehclients.com/index.php', NULL, 'en', 1, 0, 1330619968, 0, NULL, 1, 'open', 5, NULL, NULL, 'y', 'y', NULL, 'all', 'y', 'n', 'n', NULL, NULL, 'y', 'n', 'n', 'n', 5000, 0, 'y', 'xhtml', 'safe', 'n', 'y', 'n', 'n', NULL, 0, NULL, NULL, 'y', NULL, 'n', 10, '', '', 0),
314(6, 1, 'news', 'news', 'http://heartbeets.ehclients.com/index.php', '', 'en', 5, 0, 1330631072, 0, NULL, 1, 'open', 6, 6, '', 'y', 'y', NULL, 'all', 'y', 'n', 'n', '', '', 'y', 'n', 'n', 'n', 5000, 0, 'y', 'xhtml', 'safe', 'n', 'y', 'n', 'n', '', 0, '', '', 'y', '', 'n', 10, '', '', 0),
315(10, 1, 'slider', 'slider', 'http://heartbeets.ehclients.com/index.php', NULL, 'en', 3, 0, 1328302587, 0, NULL, 1, 'open', 10, NULL, NULL, 'y', 'y', NULL, 'all', 'y', 'n', 'n', NULL, NULL, 'y', 'n', 'n', 'n', 5000, 0, 'y', 'xhtml', 'safe', 'n', 'y', 'n', 'n', NULL, 0, NULL, NULL, 'y', NULL, 'n', 10, '', '', 0);
316
317-- --------------------------------------------------------
318
319--
320-- Table structure for table `exp_channel_data`
321--
322
323DROP TABLE IF EXISTS `exp_channel_data`;
324CREATE TABLE `exp_channel_data` (
325  `entry_id` int(10) unsigned NOT NULL,
326  `site_id` int(4) unsigned NOT NULL DEFAULT '1',
327  `channel_id` int(4) unsigned NOT NULL,
328  `field_id_1` text,
329  `field_ft_1` tinytext,
330  `field_id_2` text,
331  `field_ft_2` tinytext,
332  `field_id_3` text,
333  `field_ft_3` tinytext,
334  `field_id_4` text,
335  `field_ft_4` tinytext,
336  `field_id_5` text,
337  `field_ft_5` tinytext,
338  `field_id_6` text,
339  `field_ft_6` tinytext,
340  `field_id_8` int(10) DEFAULT '0',
341  `field_dt_8` varchar(8) DEFAULT NULL,
342  `field_ft_8` tinytext,
343  `field_id_11` int(10) DEFAULT '0',
344  `field_ft_11` tinytext,
345  `field_dt_11` varchar(8) DEFAULT NULL,
346  `field_id_18` text,
347  `field_ft_18` tinytext,
348  `field_id_19` text,
349  `field_ft_19` tinytext,
350  `field_id_21` text,
351  `field_ft_21` tinytext,
352  `field_id_22` text,
353  `field_ft_22` tinytext,
354  `field_id_24` text,
355  `field_ft_24` tinytext,
356  `field_id_25` text,
357  `field_ft_25` tinytext,
358  `field_id_26` text,
359  `field_ft_26` tinytext,
360  `field_id_27` text,
361  `field_ft_27` tinytext,
362  `field_id_28` int(10) DEFAULT '0',
363  `field_dt_28` varchar(8) DEFAULT NULL,
364  `field_ft_28` tinytext,
365  `field_id_29` text,
366  `field_ft_29` tinytext,
367  `field_id_30` text,
368  `field_ft_30` tinytext,
369  `field_id_31` text,
370  `field_ft_31` tinytext,
371  `field_id_32` text,
372  `field_ft_32` tinytext,
373  `field_id_33` int(10) DEFAULT '0',
374  `field_dt_33` varchar(8) DEFAULT NULL,
375  `field_ft_33` tinytext,
376  PRIMARY KEY (`entry_id`),
377  KEY `channel_id` (`channel_id`),
378  KEY `site_id` (`site_id`)
379) ENGINE=MyISAM DEFAULT CHARSET=utf8;
380
381--
382-- Dumping data for table `exp_channel_data`
383--
384
385INSERT INTO `exp_channel_data` (`entry_id`, `site_id`, `channel_id`, `field_id_1`, `field_ft_1`, `field_id_2`, `field_ft_2`, `field_id_3`, `field_ft_3`, `field_id_4`, `field_ft_4`, `field_id_5`, `field_ft_5`, `field_id_6`, `field_ft_6`, `field_id_8`, `field_dt_8`, `field_ft_8`, `field_id_11`, `field_ft_11`, `field_dt_11`, `field_id_18`, `field_ft_18`, `field_id_19`, `field_ft_19`, `field_id_21`, `field_ft_21`, `field_id_22`, `field_ft_22`, `field_id_24`, `field_ft_24`, `field_id_25`, `field_ft_25`, `field_id_26`, `field_ft_26`, `field_id_27`, `field_ft_27`, `field_id_28`, `field_dt_28`, `field_ft_28`, `field_id_29`, `field_ft_29`, `field_id_30`, `field_ft_30`, `field_id_31`, `field_ft_31`, `field_id_32`, `field_ft_32`, `field_id_33`, `field_dt_33`, `field_ft_33`) VALUES
386(37, 1, 1, 'The Grocery  items we carry at Heart Beets have been personally selected by our team to meet our standards for quality and nutritional value.  Whether our customers have special dietary needs or are simply looking to live a more holistic and healthful lifestyle, they can be find an outstanding selection here at Heart Beets.  While taste is very important, we also scrutinize products in terms of nutrition.  Our main buyer is both a "Foodie" and Registered Holistic Nutritionist who strongly feels that there is no place for products containing artificial additives, artificial preservatives, chemical flavours and colours, hydrogenated and trans-fats or artificial sweetners at Heart Beets.  The whole buying team is quick to reject products that we feel will ultimately harm the body, no matter how good the fake ingredients they contain might make them taste.  We passionately believe that Real Food is what empowers the mind, body and spirit.\n\n', 'xhtml', '', NULL, '', 'xhtml', '', NULL, '', NULL, '', NULL, 0, NULL, 'none', 0, 'none', NULL, '', 'xhtml', '', 'none', '', 'none', '', 'none', '', 'none', '', 'xhtml', '', 'none', '', 'none', 0, '', 'none', '', 'xhtml', '', 'xhtml', '', 'xhtml', '', 'xhtml', 0, '', 'none'),
387(38, 1, 1, 'The term “Grass Fed” refers to meat from animals that roam on pasturelands.  Grass is the natural  diet of ruminant  animals, although in the modern feedlot they are fed primarily on genetically modified grain and soy, along with other cheap fillers including garbage and chicken waste. Grass-fed meat costs more but contains more vitamins and less fat, and is better for animals and the environment. Pasture-raised animals release less methane into the air and their grazing has been shown to increase the amount and hardiness of native plants. Grass feeding serves a dual purpose: improving land quality and restoring wildlife habitat, while producing high-quality meat.\n\n\nThe use of antibiotics and growth-promoting hormones is common where poultry, hogs, and cattle are raised, so it’s important to shop wisely for meat. Organic meat is the healthiest choice because it is free of these drugs. Some experts believe that humans who ingest these antibiotics risk developing drug-resistant bacteria. Another problem with the antibiotics used for the animals is that they are ending up in our water supply, with unknown consequences.\n\n\nWhile there is no organic labeling for fish and seafood, there are labels and standards you should look for. Many species of fish and shellfish are threatened because of overfishing, so the first term to look for at the fish market is “sustainable.”\n\nThe question of whether to buy farmed or wild isn’t simple to answer.  It depends on the type of seafood and the location of the farm, among other factors. Environmentally responsible fish farms can produce sustainable fish like catfish and clams while others, located in polluted waters and operated with no environmental consideration or oversight, are more harmful. \n\n<img src="{filedir_10}stock-photo-raw-salmon-on-a-cutting-board-76190782.jpg" alt="raw salmon" height="126" width="213"  />', 'xhtml', '', NULL, '', 'xhtml', '', NULL, '', NULL, '', NULL, 0, NULL, 'none', 0, 'none', NULL, '', 'xhtml', '', 'none', '', 'none', '', 'none', '', 'none', '', 'xhtml', '', 'none', '', 'none', 0, '', 'none', '', 'xhtml', '', 'xhtml', '', 'xhtml', '', 'xhtml', 0, '', 'none'),
388(4, 1, 3, '', NULL, '', NULL, '<h2>Food for Thought</h2>\n<blockquote>Why can’t you just put coffee beans into a filter, run hot water over them, and brew coffee? Theoretically you can. The question is, when does it become the finished, brewed beverage known as coffee? If you simply soak beans in hot water, eventually the water turns brown. By the time it becomes dark, rich coffee, it will be cold. Someone discovered many years ago that mashing the beans into smaller pieces (what we call grinding) speeds up the brewing process.</blockquote>\n\nThe Turks, who pushed millstones around to grind grain, get credit for inventing the coffee grinder. They used one corrugated plate and one flat plate. One was stationary; the other moved. This system created almost powder-like, very fine grinds. Coarser grinds became popular with more modern brewing methods, as inventors realized the flavor connection between grinding beans to a certain size and the finished coffee’s taste. Other coffee-drinking countries adapted grinds to fit their brewing methods. Today, grinding’s role is straightforward. The finer ground the beans, the more intense flavor they produce and the less time it takes to extract that flavor. This is because with finer ground coffee, hot water touches more surface area during brewing.\n\nA coffee grinder’s only job is to granulize coffee beans into exact and (theoretically) same-sized particles. Some coffee lovers mistakenly think that a range of particle sizes, like a mix of light and dark roasted beans, offers a variety of tastes. Not true! Each brewing method has its own perfect particle size based on how long the particles will touch the grounds. The longer the brew time is, the larger the particles should be. Smaller-than- ideal particles add bitterness due to overextraction. Larger-than-ideal particles underextract, causing weak flavor and waste.\n\nInvest in a good grinder to enjoy the best coffee possible. Get in the habit of grinding just before you brew. This will result in a more pungent aroma and fresher tasting coffee. Plus, some of the best available roasted coffees will open up to you, as some of the characters who roast these precious beans won’t even consider grinding them before shipping. \n\n<strong>Grinding For The Roast</strong>\n\nDoes roast darkness affect grind? The short answer is yes. Darker roasts need to be ground slightly coarser. A coffee bean’s brittleness increases the longer and darker it roasts and the more moisture driven from it. The increased brittleness causes it to fracture into smaller particles than a lighter roast. This increases the coffee’s bitterness and strength. Consider setting your grinder a notch coarser for dark roasted beans.\n\n\n\n                                                                        <img src="{filedir_8}stock-photo-coffee-on-the-table-63633430.jpg" alt="Coffee on table" height="148" width="199"  />\n    \n\n                                                                                                         \n<h2>Blade Grinder</h2>\nMost inexpensive grinders have spinning blades, hence the name blade grinder. These are notoriously bad for grinding coffee.\n\nTo use a blade grinder, pour a premeasured amount of beans into the top, which contains the spinning propeller. As you push a power button, the blades begin to spin, cutting through the beans. The blade’s whirling motion helps create an air vacuum that draws the beans into the propeller’s path.\n\nIn practice, this random method often requires shaking the grinder to get any semblance of equal grinding. Even as the grounds get finer and appear more consistent, microscopic examination or a screen test will reveal a wide variance. Also, using a blade grinder causes its tiny motor, located just under the curved metal plate, to heat up the grounds. Many of these grinders come with warnings not to run the motor for more than one minute or risk heat affecting your grounds enough to actually release some taste and aroma.\n\nIf you’re not already sold on not using one of these grinders, consider this: They are unpredictable in terms of how fine they grind. One time, it may produce coffee fine for a drip coffee maker. Another time, it may be too coarse or too fine. For espresso, the exact 200 to 250 micron grind particle size for the thirty-second extraction is so critical that you really can’t consider using a blade grinder.\n\n<h2>Burr Grinders</h2>\nBurr grinders, sometimes called disc or mill grinders, are the kind to use. You set the grinder’s range, which then limits size by the distance between the two grinding pieces. Set the gap between the two discs or cones by click stops (stops on your grinder) so you can simply dial your required fineness and assure batch-to-batch consistency.\n\nHow does a burr grinder work? A rotating flat metal disc or conical cone fits inside a second, stationary disc or cone. As a chute between the two grinding pieces feeds the beans, flutes that become progressively finer cut them. The coarse surface on one of the discs then grinds them. This design grinds the beans much more consistently than a blade.\n', 'xhtml', '', 'xhtml', '', 'xhtml', '', 'xhtml', 1326225027, 'UM5', 'none', 0, 'none', '', '', 'xhtml', '', 'none', '', 'none', '{filedir_8}stock-photo-photo-of-an-antique-coffee-grinder-with-coffee-beans-in-the-blurred-background-80042626_(1).jpg', 'none', '', 'none', 'Why can’t you just put coffee beans into a filter, run hot water over them, and brew coffee? Theoretically you can. The question is, when does it become the finished, brewed beverage known as coffee? If you simply soak beans in hot water, eventually the water turns brown. By the time it becomes dark, rich coffee, it will be cold. Someone discovered many years ago that mashing the beans into smaller pieces (what we call grinding) speeds up the brewing process.', 'xhtml', '', 'none', '', 'none', 0, '', 'none', '', 'xhtml', '', 'xhtml', '', 'xhtml', '', 'xhtml', 0, '', 'none'),
389(62, 1, 1, 'Coffee is one of the two most common aromatic beverages, the other being tea. An aromatic beverage is defined as one generating a pleasant odor from plants or spices. \n\n<blockquote>Conventional coffee is usually grown in open fields requiring intensive treatment  with chemicals. Organic coffee, however, is grown under trees, so that the beans receive shade and nitrogen, and leaf litter fertilizes the soil naturally.  Because of the intensely harmful impact on birds of the chemicals used to grow conventional coffee, organic fair trade–certified  coffee is recommended  by the Audubon Society, the American Bird Conservancy, and the Smithsonian Migratory Bird Center. \n\nLuckily, fair trade organic coffee is ubiquitous these days at many cafes and retailers, and not only does it taste good, but you can enjoy your daily brew even more knowing that fair trade growers in farmer-run cooperatives are guaranteed a fair market price for their coffee. The benefits of fair trade coffee are threefold: a better life for the families in Africa and Latin America who grow the coffee; fewer pesticides released into the environment and near workers; and superior-tasting coffee.\n</blockquote>\n\n<img src="{filedir_10}ethical-bean-contest-erin-ireland.jpeg" alt="ethical bean" height="348" width="300"  />\n\nTea, Russian-style, is served in a glass with lemon. English-style is often with milk. The five o’clock English tea with small sandwiches, scones, cakes, and so forth is said to have been created by the Duchess of Bedford in the early 1800s, when dinners were very late.  Most Indian teas are black, with Assam and Darjeeling among the best known.\n\n', 'xhtml', '', NULL, '', 'xhtml', '', NULL, '', NULL, '', NULL, 0, NULL, 'none', 0, 'none', NULL, '', NULL, '', NULL, '', NULL, '', NULL, '', 'none', '', 'xhtml', '', 'none', '', 'none', 0, '', 'none', '', 'xhtml', '', 'xhtml', '', 'xhtml', '', 'xhtml', 0, '', 'none'),
390(9, 1, 6, '', NULL, '', NULL, '', 'xhtml', '', NULL, '', NULL, 'Life can be busy. Take time out to relax with a warm cup of tea while learning about the health benefits of some of the world''s finest teas. Taste teas that can help stabilize your moods, energize your mind or soothe your stomach. While they''re steeping, enjoy some for Real Food Company''s favorite ready-made snacks to pair with tea that fits into even the busiest of schedules.', 'xhtml', 0, '', 'none', 0, 'none', '', '', 'xhtml', '', 'none', '', 'none', '', 'none', '', 'none', '', 'xhtml', '', 'none', '', 'none', 0, '', 'none', '', 'xhtml', '', 'xhtml', '', 'xhtml', '', 'xhtml', 0, '', 'none'),
391(10, 1, 6, '', NULL, '', NULL, '', 'xhtml', '', NULL, '', NULL, 'Maecenas sed diam eget risus varius blandit sit amet non magna. Vestibulum id ligula porta felis euismod semper. Vivamus sagittis lacus vel augue laoreet rutrum faucibus dolor auctor. Praesent commodo cursus magna, vel scelerisque nisl consectetur et. Nullam id dolor id nibh ultricies vehicula ut id elit. Curabitur blandit tempus porttitor. Sed posuere consectetur est at lobortis.', 'xhtml', 0, '', 'none', 0, 'none', '', '', 'xhtml', '', 'none', '', 'none', '', 'none', '', 'none', '', 'xhtml', '', 'none', '', 'none', 0, '', 'none', '', 'xhtml', '', 'xhtml', '', 'xhtml', '', 'xhtml', 0, '', 'none'),
392(11, 1, 6, '', NULL, '', NULL, '', 'xhtml', '', NULL, '', NULL, 'Vestibulum id ligula porta felis euismod semper. Praesent commodo cursus magna, vel scelerisque nisl consectetur et. Vestibulum id ligula porta felis euismod semper. Cras mattis consectetur purus sit amet fermentum. Nulla vitae elit libero, a pharetra augue. Donec sed odio dui.', 'xhtml', 0, '', 'none', 0, 'none', '', '', 'xhtml', '', 'none', '', 'none', '', 'none', '', 'none', '', 'xhtml', '', 'none', '', 'none', 0, '', 'none', '', 'xhtml', '', 'xhtml', '', 'xhtml', '', 'xhtml', 0, '', 'none'),
393(14, 1, 2, '', NULL, 'Heart Beets has various events planned for the year.  Please check back with us periodically for updates on events.', 'xhtml', '', 'xhtml', '', NULL, '', NULL, '', NULL, 0, '', 'none', 0, 'none', '', '', 'xhtml', '', 'none', '', 'none', '', 'none', '', 'none', '', 'xhtml', '1', 'none', '', 'none', 0, '', 'none', '', 'xhtml', 'Heart Beets has various events planned for the year.  Please check back with us periodically for updates on events.', 'xhtml', '', 'xhtml', '', 'xhtml', 0, '', 'none'),
394(71, 1, 1, '<img src="{filedir_11}shutterstock_28660328.jpg" alt="fruits and vegetables" class="imgLeft" />\n<div class="clear"></div>\nAt Heart Beets, you can choose from a  wide variety of fresh,organic and/or local fruit and vegetables year round.  We believe that vegetables (and fruits) impart color and sometimes unique flavors and textures to meals. Many people reach for a whole fruit or fresh fruit salad first thing in the morning or as a snack.  We also think of fruits as nature''s desserts and history tells us that their popularity has remained strong over many years.  For example,  Even in the times of the pharaohs, fruits were transported, sometimes with great difficulty, across continents and seas to eager consumers. Early explorers and migrating peoples carried fruits as well as the seeds to all parts of the world, so now many are grown in areas far from their original home. For centuries, dates were cultivated in North Africa, but now are also grown in California.  Pineapples were once indigenous to South America. Lemons and limes originated in India. Oranges, now a daily component in many North American breakfasts, came from southeastern Asia. The kiwifruit from New Zealand is another unique fruit to have spread from its original home to North American markets.  \n\nSometimes it is difficult to tell the difference between a fruit and a vegetable.  For example, is a tomato a fruit or a vegetable?\n\nBotanically, the tomato grows from a plant’s flower, so it is technically a fruit even though it is not sweet. Squash, okra, green beans, and cucumbers, too, are botanically fruits. Nuts are actually fruits,\nalso, but they are seeds instead of fleshy  fruits, so they are grouped separately. Fruits and components of fruits are important contributors to the growth of the functional foods industry. Some, but not all, fruits are rich in certain types of antioxidants, fiber, vitamins, and/or minerals.\n\nEpidemiologic studies suggest diets rich in fruits and vegetables are associated with decreased rates of certain diseases. Fruits and vegetables are rich in dietary antioxidants that have purported health benefits—especially in possibly reducing the risk of heart disease and cancer.  These antioxidants protect against oxidative damage by being oxidized themselves, thereby protecting the structural and functional integrity of living material.  The most abundant types of phytochemicals contained in fruits and vegetables are vitamin C, carotenoids (including carotene, lycopene, xanthophylls, lutein, zeaxanthin) and phenolics.   Phenolics can be found in highly colored fruits such as blueberries, blackberries, grapes, black currants, and elderberries, among others. Blueberries were consumed by World War I pilots who claimed the fruit improved their vision.  Studies show that lutein and zeaxanthin may lower the risk of age-related macular degeneration—one of the leading causes of blindness in the elderly.\n\n\n\n\nWebster’s dictionary refers to vegetables as “any plant” whose parts are used as food. In practice, a vegetable is the edible part of a plant (raw or cooked) accompanying the main course of a meal. Imagine a meal consisting of just meat, dairy products, and a starch. One method of classifying vegetables is to define them by the part of the plant from which they originated. For example vegetables may be derived from almost any part of a plant: roots (carrots, beets, turnips, and radishes); bulbs (onions and garlic); stems (celery and asparagus); leaves (spinach and lettuce); seeds (beans, corn, and peas); and even  flowers  (broccoli and cauliflower).  In addition, there are foods that are routinely called vegetables and used as vegetables, but that are actually fruits. Botanically, fruits are the part of the plant that contains its seeds—specifically, the mature ovaries of plants.  If it derives from a flower, then it is usually a fruit. The fruits most often seen masquerading as vegetables include tomatoes, squash, cucumbers, avocados, okra, eggplant, olives, water chestnuts, and peppers. \n\nResearch now indicates that vegetables (and fruits) may carry a vast array of phytochemicals which are non-nutritive compounds in plants that possess health-protective benefits.  The cruciferous vegetables (broccoli, brussels sprouts, cabbage, cauliflower, kale, mustard greens, rutabaga, kohlrabi, and turnips) as well as tomatoes, strawberries, pineapples, and green peppers, contain phytochemicals that appear to inhibit cancer in laboratory animals.\n\n\nVegetables can be prepared by dry-heat methods (baking, roasting, sautéing, or deep-frying) or moist-heat methods (simmering, steaming, braising, or microwaving). Serving styles also vary and include plain, buttered, creamed, au gratin, glazed, scalloped, stuffed, or in soufflés, omelets, and cream soups. Regardless of the cooking method or serving style selected, some general principles governing the handling and preparation of vegetables should be followed:\n\nBuying. Purchase only the freshest possible vegetables in amounts that will be used within a few days.\nStorage. Store vegetables immediately at the appropriate temperature and do not leave them out of storage for any length of time unless they are being prepared. Left overs should be refrigerated immediately and used within 3 days.\nWashing. All vegetables must be thoroughly washed but washing should be quick, because most vegetables absorb excess water when soaked. Many root vegetables, except beets and baked potatoes, are peeled of the outer layer that is normally washed. \nCooking liquid. Vegetables should be cooked in as small an amount of liquid as possible; in many cases,\nleftover liquids may be saved for stock. Using a microwave minimizes the amount of water used.\nTiming. Th e cooking time should be as short as possible; most vegetables when heated too long will undergo undesirable changes in quality. Vegetables should be served promptly after cooking.\n\nNutrient Retention\n\nCareful preparation of vegetables conserves important nutrients. Because leaching is the greatest cause of mineral loss in vegetables, it is important to cook them using as little water as possible. In many instances, it is better to avoid immersing them in water altogether and instead revert to steaming,\nbraising, baking, or microwaving.  Other ways to minimize nutrient loss are to leave the skin on whenever possible, to cut vegetables into fewer, larger pieces rather than many smaller pieces, and to cook just to the point of doneness and no further.\n\nBaking\nSome vegetables—especially potatoes, winter squash, onions, stuffed green peppers, and tomatoes—can be baked whole at approximately 350°F (177°C).\n\nRoasting\n\nIncreasingly popular are roasted vegetables such as peppers, onions, and eggplant, which are generally sprinkled with oil and roasted at 375°F–425°F (191°C–218°C) until tender and well browned. Almost all vegetables can be roasted, and this technique creates a very flavorful vegetable as a result of its softer texture and sweeter taste after caramelization.  A quick boil in salted water (parboiling) of potatoes prior to roasting will ensure that they will cook all the way through.\n\nStir-Frying \n\nStir-frying combines a little oil with the vegetable’s natural moisture. For best results, tender, quick-cooking pieces such as mushrooms are cut into large, uniform slices, whereas less tender pieces such\nas carrots and celery are cut to expose the greatest amount of surface area to the heat. Although not necessary, a tight cover over the pan or wok will trap steam and reduce heating time,\nretaining maximum nutrients, color, and texture, although the vegetables will not brown as readily in the presence of trapped steam.\n\nSteaming\n\nSteaming sometimes takes a little longer than simmering (about 5 to 10 minutes more), but provides better retention of fl avor, texture, and color. For steaming, a loose, shallow layer of vegetables is\nplaced in a perforated basket inserted in a pan just above simmering water and cooked, tightly sealed, until just tender. Pressure cookers are not recommended, because their high temperatures make vegetables mushy.', 'br', '', NULL, '', 'xhtml', '', NULL, '', NULL, '', NULL, 0, NULL, 'none', 0, 'none', NULL, '', NULL, '', NULL, '', NULL, '', NULL, '', NULL, '', 'xhtml', '', 'none', '', 'none', 0, '', 'none', '', 'xhtml', '', 'xhtml', '', 'xhtml', '', 'xhtml', 0, '', 'none'),
395(36, 1, 1, 'We at Heart Beets understand that Pet Parents are just as concerned about the well-being of their furry family members as they are about their own health.  That’s why you’ll find our Pet department with products chosen with an eye to the same high standards as we have in the rest of our store: healthful, all natural, and environmentally friendly.  We have everything from all natural pet foods to treats, and supplements to keep your pets happy, healthy, and \n\n\n', 'xhtml', '', NULL, '', 'xhtml', '', NULL, '', NULL, '', NULL, 0, NULL, 'none', 0, 'none', NULL, '', 'xhtml', '', 'none', '', 'none', '', 'none', '', 'none', '', 'xhtml', '', 'none', '', 'none', 0, '', 'none', '', 'xhtml', '', 'xhtml', '', 'xhtml', '', 'xhtml', 0, '', 'none'),
396(33, 1, 1, 'Heart Beets Natural Market is more than a retail store.  It is a place where you can find a network of people who can help you achieve your best health.. While we don’t diagnose, our goal is to provide you with a broad spectrum view of what may be beneficial so that you and your health care provider can then move forward on your wellness journey.', 'xhtml', '', NULL, '', 'xhtml', '', NULL, '', NULL, '', NULL, 0, NULL, 'none', 0, 'none', NULL, '', 'xhtml', '', 'none', '', 'none', '', 'none', '', 'none', '', 'xhtml', '', 'none', '', 'none', 0, '', 'none', '', 'xhtml', '', 'xhtml', '', 'xhtml', '', 'xhtml', 0, '', 'none'),
397(34, 1, 1, 'Our body care products are all cruelty free, botanically based, and free of artificial dyes and fragrances. Have you ever looked at the label on a conventional body care product? You won’t recognize most of the ingredients, and the lists are long. We look for products with simple, understandable ingredient lists and from companies that we trust.\n\nIt is important to understand that the skin is the body’s largest organ. It is also the thinnest and most permeable. Whatever you put on to your skin is absorbed directly into the bloodstream, and can be disruptive to the body''s natural functions if it has harsh chemicals.\n\nThese natural beauty products help you achieve your full potential in both wellness and beauty.', 'xhtml', '', NULL, '', 'xhtml', '', NULL, '', NULL, '', NULL, 0, NULL, 'none', 0, 'none', NULL, '', 'xhtml', '', 'none', '', 'none', '', 'none', '', 'none', '', 'xhtml', '', 'none', '', 'none', 0, '', 'none', '', 'xhtml', '', 'xhtml', '', 'xhtml', '', 'xhtml', 0, '', 'none'),
398(35, 1, 1, '<img src="{filedir_11}shutterstock_46492357.jpg" alt="baby care"   />\n\nDonec id elit non mi porta gravida at eget metus. Aenean eu leo quam. Pellentesque ornare sem lacinia quam venenatis vestibulum. Nullam id dolor id nibh ultricies vehicula ut id elit. Maecenas sed diam eget risus varius blandit sit amet non magna. Donec id elit non mi porta gravida at eget metus. Aenean eu leo quam. Pellentesque ornare sem lacinia quam venenatis vestibulum. Nullam id dolor id nibh ultricies vehicula ut id elit. Maecenas sed diam eget risus varius blandit sit amet non magna.\n\nDonec id elit non mi porta gravida at eget metus. Aenean eu leo quam. Pellentesque ornare sem lacinia quam venenatis vestibulum. Nullam id dolor id nibh ultricies vehicula ut id elit. Maecenas sed diam eget risus varius blandit sit amet non magna. Donec id elit non mi porta gravida at eget metus. Aenean eu leo quam. Pellentesque ornare sem lacinia quam venenatis vestibulum. Nullam id dolor id nibh ultricies vehicula ut id elit. Maecenas sed diam eget risus varius blandit sit amet non magna.\n\n', 'xhtml', '', NULL, '', 'xhtml', '', NULL, '', NULL, '', NULL, 0, NULL, 'none', 0, 'none', NULL, '', 'xhtml', '', 'none', '', 'none', '', 'none', '', 'none', '', 'xhtml', '', 'none', '', 'none', 0, '', 'none', '', 'xhtml', '', 'xhtml', '', 'xhtml', '', 'xhtml', 0, '', 'none'),
399(39, 1, 1, 'When you don’t have time to make it from scratch, we’ve got delicious and healthful solutions to your busy schedule.  In our frozen section you will find organic and natural pizzas, breads, frozen meals, fruits and vegetables, as well as a variety of frozen desserts.  We carry vegetarian and vegan products, as well as Gluten-free choices.\n\nFrozen desserts have remained popular through the ages. One of the earliest known frozen desserts was made with winter snow (from the mountains of what is now Turkey) mixed with fruit and drizzled with molasses. In AD 62, the Roman emperor Nero sent slaves to the mountains to retrieve ice, which was then flavored with nectar, fruit pulp, and honey to be enjoyed by him and his court. Marco Polo brought the formula for water ices to Europe from Asia, where they had been enjoyed for at least a thousand years.\n\nGeorge Washington and Thomas Jefferson were both reputed to have made ice cream in their homes, and Dolly Madison is known to have served ice cream at the White house in 1812.  By 1840, ice cream had moved from palaces and mansions to the streets of America’s largest cities. The ice cream scoop was invented 66 years later, and by 1921 ice cream was served to immigrants arriving on Ellis Island as part of their first American meal. Ice cream and other commercially frozen desserts, from simple water ices to elaborate ice cream cakes, are probably the most commonly consumed desserts in North America. Newer frozen desserts or modifications of old ones appear on the market regularly in the form of pies, mousses, cakes, parfaits, pudding sticks, frozen yogurt, popsicles, and new flavors of ice cream.\n\nGelato \nGelato has been called the “Italian word for ice cream”.  Just as there are many ways to make ice cream, so there are numerous methods of producing gelato. As a result of these differing preparation methods, gelato tends to be creamier in the North of Italy, but icier in the South of the country. Compared to ice cream, gelato contains less cream and more milk, which makes it denser because milk incorporates less air than cream. It is also much more smooth and creamy than ice cream because it is churned more slowly and served at higher temperatures.\n\nSherbet\nSherbets (oft en incorrectly pronounced sherbert in American English) fall into a category of frozen desserts that is separate from ice creams. The base of these frozen desserts is iced,\nsweetened fruit juice or purée, so their fat content is lower than that of low-fat ice cream. The law states that they must contain less than 2% milk fat. Sherbets are oft en made with egg whites and/or\ngelatin to give them a creamy consistency.  To compensate for the body lost because there is less fat, more sugar is added to the basic milk and fruit juice mixture.\n\nSorbet\nSorbets differ from sherbets in that they are made without fat, eggs, gelatin, or dairy products (milk solids-not-fat) and as such have a harder consistency than either ice cream or sherbet. They consist of puréed fruit or fruit flavoring and a sugar syrup made of equal amounts of sugar and water simmered\ntogether. Countless flavors are possible and include any of the fruits or combinations of fruits.\n\nStill Frozen Dessert\nA still-frozen dessert is one that is not stirred during freezing. Examples include mousses, bombes, and parfaits. The light, airy, smooth, velvety texture of these desserts comes from the incorporation\nof whipped egg whites or whipped cream into the mixture. The foam structure acts as a physical barrier, preventing large ice crystals from forming.', 'xhtml', '', NULL, '', 'xhtml', '', NULL, '', NULL, '', NULL, 0, NULL, 'none', 0, 'none', NULL, '', 'xhtml', '', 'none', '', 'none', '', 'none', '', 'none', '', 'xhtml', '', 'none', '', 'none', 0, '', 'none', '', 'xhtml', '', 'xhtml', '', 'xhtml', '', 'xhtml', 0, '', 'none'),
400(40, 1, 1, '<h2>Dairy and Eggs</h2>\n\nMilk to yogurt to butter we only sell  Hormone( rBGH) free, antibiotic free dairy items.  Whether you pick Whipped butter, stick butter, clarified butter, soy and soy free alternatives – none of which are hydrogenated which means you’ll find no trans fats here.  Try some yogurt with fruit on the bottom, fruit on the top, or Greek style.   We also have a variety of eggs - local, white, brown, free-run, organic, omega enriched, egg whites and more.\n\n<h2>Dairy Free Alternatives</h2>\n\n\nAt Heart Beets, we love to offer choices to support every special diet.  That’s why we stock such a wide variety of Dairy Free Foods:\n\n<ul><li>Casein and Lactose Free Cheese</li>\n<li>Milk & Cream Alternatives</li>\n<li>Non-dairy Whipped Dessert Toppings</li>\n<li>Velvety Dairy Free Chocolate</li>\n<li>Decadent Refrigerated Desserts</li>\n<li>Soy and Coconut Based Cultured Yogurt & Kefir Products</li></ul>\n\n\n\nThe history of the use of milk from various animals dates so far back that no one knows when the practice actually started. Cows provide almost all of the milk consumed in North America, but goats rank    lose second in supplying milk to other regions such as Norway, Switzerland, the Mediterranean area,  Latin America, and parts of Asia and Africa. Goat’s milk is low in folate and vitamins D, C, and B12. Some  people in Spain, the Netherlands, Italy, and the Balkans also obtain milk from sheep. Camels provide milk for some people in the Middle East and central Asia, and reindeer are used for milk in the arctic region.  The llama in South America sometimes serves as a source of milk, as does the water buffalo in  parts of the Philippines, Asia, and India.\n\nButtermilk\n\nButtermilk contains little or no butterfat. Sweet natural buttermilk originally was the liquid left over aft r fresh cream had been chilled and churned to produce butter. Buttermilk is used in many baked products to add moisture and tanginess. Low- or full-fat buttermilk can be used, with the higherfat products providing more richness. Natural buttermilk is often dried and used in baked products and ice cream because the phospholipids obtained from the fat-droplet membranes, which are broken down during churning, make it an excellent emulsifier. Now, most commercially available buttermilk is cultured by adding Streptococcus lactis bacteria to pasteurized nonfat, reduced-fat, or low-fat milk. The bacterial cultures in buttermilk convert the sugar (lactose) into lactic acid, which is the reason that buttermilk tastes more sour than regular milk. As the milk becomes more acidic, some of the proteins precipitate out because of its lower pH. This is clabbering, an older term used to describe the thickening of milk . The end result is that buttermilk is more sour, more bubbly, and thicker than regular milk. If a recipe calls for buttermilk, a substitute can be made by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting the mixture stand for 10 minutes.  \n\nSoy Milk\n\nSoy milk is a milk-like product that is not from any mammal, but rather is made from soybeans that have been soaked, ground, and strained. Soy milk has been known for centuries in China and Japan and is believed to have been developed in China around 150 BC. Now it is consumed as a milk-like liquid, is used to make tofu (the cheese of soy milk), and is incorporated into some infant formulas. Some vegetarians use it as a substitute for cow’s milk. As useful as it is, soy milk is lacking in certain nutrients. Only soy milks fortifi ed with methionine (an essential amino acid), calcium, and vitamin B12 should\nbe substituted for cow’s milk for growing children. On the other hand, it also lacks the carbohydrate lactose, which makes it ideal for people with lactose intolerance.  \n\nRice Milk Another milk suitable for people with lactose intolerance is rice milk. It contains no lactose because it is made primarily from brown rice, filtered water, and a small amount of brown rice…

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