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The scale and organisation required to produce fake food points to criminal groups.
You wouldn't have to count calories, track food points or memorize rules.
Alan Davidson, in "The Oxford Companion to Food," points out that a 19th-century dictionary by Littr?nterprets it as bouillon abaiss?or "broth lowered," meaning the broth is boiled down.
If this feels like too much of a chore to keep up, consider one lesser-known part of the Weight Watchers process, the recording of feelings above and beyond the food points.
Chicken was never a breakfast food, points out Arndt, as no one is going to kill a chicken first thing in the morning, but cured meat from a pig that was previously slaughtered could be.
As the Oxford Companion to Food points out, technically the word denotes simply a split pulse, but in India it has come to encompass all dried peas and beans, as well as dishes in which they are the principal ingredient – "of which," the authors explain, somewhat dauntingly, "there are least 60 kinds".
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Carlo Petrini, president of Slow Food, pointed to cocoa and coffee as examples.
The report from the U.N. Special Rapporteur on the Right to Food pointed out that the Green Revolution had focused primarily on increasing cereal crops that contain relatively little protein and other essential nutrients.
Application of electron paramagnetic resonance spectroscopy to examination of the popular herbs used in food pointed out their paramagnetic properties.
Now, the industry is blaming consumers for resisting efforts to reduce salt in all foods, pointing to, as Kellogg put it in a letter to a federal nutrition advisory committee, "the virtually intractable nature of the appetite for salt".
The literature on food safety points to both incentives and capacity as the broad factors that explain food safety certification.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com