Health and Medicine

The first commercially available #GMO corn used for animal feed has been found to be toxic.... View the full article

Can your address predict your premature death? https://t.co/yxyBiZBBMn... View the full article

Researchers identify a culprit for corneal scarring at the cellular level https://t.co/trnObIg9ch... View the full article

Scientists Pick US Cities Where #Zika Might Hit This Summer via @MedlinePlus https://t.co/rcKK705Mae... View the full article

Rubbing lemon is a natural way to lighten the dark spots in the underarms, elbows and knees.— Get... View the full article

Very interesting 1st analysis of Elizabethkingia outbreak data in Wisconsin... View the full article

#Pistachios are high in lutein, beta-carotene, and vitamin E compared to other nuts.... View the full article

53 pregnant women in the US & US territories are confirmed to have been infected with the #Zika... View the full article

#Haiti has a lot of problems. #Cholera wasn’t one of them until the @UN recklessly... View the full article

With Puerto Rico in the midst of a #Zika emergency, doctors hope free contraceptives can cut... View the full article

New visualization reveals the Zika virus at atomic level https://t.co/tv0TCZACmF... View the full article

Infection, systemic inflammation, and #Alzheimer’s disease https://t.co/5WsvvCIaO9... View the full article

#Clinicians- The 2014 highest rate of #chlamydia by age & gender: #women age 20–24. Screen!... View the full article

First case of imported #YellowFever confirmed in China https://t.co/K1qJnNwjTd—... View the full article

Haiti records nearly 100 #cholera deaths in first two months of 2016 https://t.co/vcwufGbh3J—... View the full article

Smoking, and drinking through a straw can exaggerate lines around the mouth over time.— Get Clean... View the full article

The red liquid that drains out of red meat is not blood. It’s a mixture of water and protein... View the full article

Unless you have an earwax blockage, leave your earwax alone and wait for it to migrate out of your... View the full article

Evidence Grows Linking Zika, Microcephaly and Other Nerve Syndromes https://t.co/MStrXaWeh3... View the full article

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Avgolemono (from Greek: αυγολέμονο or αβγολέμονο) or egg-lemon sauce, is a family of Mediterranean sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken. In Arabic, it is called tarbiya or beida bi-lemoune 'egg with lemon'; and in Turkish terbiye. In Sephardic Jewish cuisine, it is called agristada or salsa blanco, and in Italian cuisine, bagna brusca, brodettato, or brodo brusk. It is also widely used in Balkan cuisine. Sauce As a sauce, it is used for warm dolma, for vegetables like artichokes, and for stew-like dishes where the egg-lemon mixture is used to thicken the cooking juices, such as the Greek pork with celery and the Turkish ekşili köfte. In some Middle Eastern cuisines, it is used as a sauce for chicken or fish. Among Italian Jews, it is served as a sauce for pasta or meat. Soup As a soup, it usually starts with chicken broth, though meat (usually lamb), fish, or vegetable broths are also used. Typically, rice, orzo, pastina, or tapioca are cooked in the broth before the mixture of eggs and lemon is added. Its consistency varies from near-stew to near-broth. It is often served with pieces of the meat and vegetables reserved from the broth. Magiritsa soup is a Greek avgolemono soup of lamb offal served to break the fast of Great Lent. The soup is usually made with whole eggs; sometimes with just yolks. The whites may be beaten into a foam separately before mixing with the yolks and lemon juice, or whole eggs may be beaten with the lemon juice. The starch of the pasta or rice contributes to stabilizing the emulsion. History Egg-lemon sauce may originally be a Jewish dish. Agristada was made by Jews in Iberia before the expulsion from Spain with verjuice, pomegranate juice, or bitter orange juice, but not vinegar. In later periods, lemon became the standard souring agent. Notes Babiniotis, Λεξικό της Νέας Ελληνικής Γλώσσας Gil Marks, The Encyclopedia of Jewish Food, 2010, ISBN 0-470-39130-8, p. 5 Maria Kaneva-Johnson, Balkan Food and Cookery, 1995, ISBN 0-907325-57-2, p. 349 Joyce Esersky Goldstein, Cucina Ebraica: Flavors of the Italian Jewish Kitchen, 1998, ISBN 0-8118-1969-8, p. 166 Claudia Roden, A Book of Middle Eastern Food, 1968, ISBN 978-0-394-71948-1, p. 111 Aglaia Kremezi, "Lemon is a Greek perversion", Aglaia's table (blog) Bibliography Alan Davidson, The Oxford Companion to Food, Oxford, 1999. ISBN 0-19-211579-0.

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