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My review of JJ Smith Green Smoothie Cleanse. How much weight I loss in 7 days.

I made this video to give my review of the cleanse. I also share with you how many pounds I lost. This is not the end of my weight loss journey. Please continue to follow me.

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Video Rating: / 5

Fitness and lifestyle expert JJ Smith gives tips on how to safely speed up your metabolism and lose weight faster.
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Also, today’s protein shake: strawberry with 2 tsp of cocoa powder is SO MUCH better than yesterday’s without the cocoa.

A few nice best protein powder images I found:

Also, today’s protein shake: strawberry with 2 tsp of cocoa powder is SO MUCH better than yesterday’s without the cocoa.
best protein powder
Image by Library Lady Amy

Image from page 171 of “Laboratory lessons in general science” (1916)
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Identifier: laboratorylesson00brow
Title: Laboratory lessons in general science
Year: 1916 (1910s)
Authors: Brownell, Herbert. [from old catalog]
Subjects: Science
Publisher: New York, The Macmillan company
Contributing Library: The Library of Congress
Digitizing Sponsor: The Library of Congress

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Text Appearing Before Image:
ur stalk sprung multiplieditself, allowing six stalks from one kernel. OTHER FOODSTUFFS (a) Starch 1. Remove the outside of a kernel of wheat. Examineand describe its texture, and the character of the substancewithin the kernel. 152 LABORATORY LESSONS IN GENERAL SCIENCE 2. Into a piece of thin cotton cloth put a little bran, andknead it in some water in an evaporating dish so long as anymilky liquid comes out through the cloth. Continue washingit at the hydrant till the water runs off clear. State thenature of what remains in the cloth, and of what has settledin the dish. From wrhich part of the wheat kernel doeseach come? 3. In like manner knead some flour in a cloth. When thewhite solid has largely settled, pour off the water in the dish,and spread some of the solid on a filter paper to dry byevaporation. Crumble the dried solid later and state whatit resembles. Heat some of this solid with a little water in an evaporatingdish till the water boils. Wet a strip of filter paper in the

Text Appearing After Image:
Fig. 69. — Effect of cooking upon starch granules. Cells of raw potato areshown in a, and when cooked in b and c. solution, and let fall drops of iodine solution at differentspots on the paper. Note the characteristic blue of the testfor the presence of starch. 4. In the same manner as in paragraph 4 under Eggs, testsome of the gluten (substance left in the cloth from the flour).What is the result ? THE FARM, AND OUR FOOD SUPPLIES 153 It is to be kept in mind that the protein of plant growth (such asgluten), and of the animal foodstuffs (such as albumen of eggs, caseinof milk, the fibrin of meat), are principally tissue-building material,while starch and the sugars are chiefly body fuels. 5. When to some baking soda in a test tube hydrochloricacid was added a little at a time (paragraph 4 under Car-bonates), what gas formed? Mix thoroughly a very little baking powder with a tea-spoonful of flour. Make a thick dough out of it with coldwater; knead it well with the fingers, and then b

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Image from page 190 of “Anatomy, physiology and hygiene” (1900)
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Identifier: anatomyphysiolog00walk
Title: Anatomy, physiology and hygiene
Year: 1900 (1900s)
Authors: Walker, Jerome, 1845-
Subjects: Physiology Health
Publisher: Boston, Allyn and Bacon
Contributing Library: The Library of Congress
Digitizing Sponsor: The Library of Congress

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Text Appearing Before Image:
l andvegetable diet. Necessary as are the carbohydrates andfats, like the albuminoids and other alimentary principles,none of them alone will support life. Either carbohydrates or fats, if used frequently or inlarge quantities to the exclusion of other food elements,are not easily digested, and may prove injurious. Vege-tables which contain a considerable amount of carbo-hydrates need to be well cooked, especially if they are oldor hard, in order to soften the tough cellulose and breakup the starch granules. We can readily digest a large FOOD. —DIETETICS. 179 part of the cellulose of young and tender plants, like let-tuce, celery, asparagus, and carrots.1 186. Starch is the principal carbohydrate in vegetablefood, and though ordinarily a fine white powder, underthe microscope it is seen to consist of granules. Thesevary in size and form, according to the kind of starch.2 Starch is distributed through the vegetable kingdomin the form of thin cells, in tubers, seeds, stems, and fruit.

Text Appearing After Image:
A B Fig. 75.A, Cells of raw potato, starch B, Cells of partially cooked granules in natural condi- potato. C, Cells of a thoroughly-cooked potato. tion. It is especially abundant in the cereals, and in potatoes,chestnuts, beans, rice, and peas. Arrowroot, tapioca, andsago, which are extractions from various plants, are nearlypure specimens of starch. 1 The different nutrients can, to a greater or less extent, do oneanothers work. If the body has not enough of one for fuel, it can useanother. But, while the protein can be burned in the place of fats amicarbohydrates, neither of the latter can take the place of the albuminoidsin building and repairing the tissues. At the same time the gelatinoids,fats, and carbohydrates, by being consumed themselves, protect thealbuminoids from consumption. — Prof. W. 0. Atwater. 2 They cannot be distinctly seen with the naked eye, ami are so ex-tremely minute that wheat Hour, ground to an impalpable dust, containsits starch granules mostly unbroken a

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Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability – coloration and appearance of these illustrations may not perfectly resemble the original work.