Salvia hispanica

TUESDAY, Oct. 21, 2014 (HealthDay News) — Despite potential health benefits, chia seeds may pose a risk if they are not consumed properly, according to new research.

The tiny, oval seeds — a rich source of fiber, protein and heart-healthy omega-3 fatty acids — should not be eaten in their dry, raw form, experts cautioned. This is particularly true for people with a history of swallowing problems or a constricted esophagus, the researchers said.

“Chia seeds have the ability to absorb up to 27 times their weight in water,” said study author Dr. Rebecca Rawl, from Carolinas Medical Center in Charlotte, N.C.

“For this reason, patients with a history of [swallowing problems] or known esophageal strictures should be cautioned that chia seeds should only be consumed when they have had the ability to fully expand in liquid prior to ingestion,” Rawl said.

Salvia hispanica, commonly known as chia, is a species of flowering plant in the mint family, Lamiaceae, native to central and southern Mexico and Guatemala.[2] The 16th-century Codex Mendoza provides evidence that it was cultivated by the Aztec in pre-Columbian times; economic historians have suggested it was as important as maize as a food crop.[3] It is still used in ParaguayBoliviaArgentina, Mexico and Guatemala, sometimes with the seeds ground or with whole seeds used for nutritious drinks and as a food source.

The word “chia” is derived from the Nahuatl word chian, meaning oily.[1] The present Mexican state of Chiapas received its name from the Nahuatl “chia water” or “chia river”.

It is one of two plants known as chia, the other being Salvia columbariae, which is more commonly known as the golden chia.

Chia is an annual herb growing up to 1.75 m (5.7 ft) tall, with opposite leaves that are 4–8 cm (1.6–3.1 in) long and 3–5 cm (1.2–2.0 in) wide. Its flowers are purple or white and are produced in numerous clusters in a spike at the end of each stem.[6] Chia is hardy from USDA Zones 9-12. Many plants cultivated as S. hispanica are actually S. lavandulifolia.

Chia is grown commercially for its seed, a food that is rich in omega-3 fatty acids, since the seeds yield 25–30% extractable oil, including α-linolenic acid (ALA). Of total fat, the composition of the oil can be 55% ω-3, 18% ω-6, 6% ω-9, and 10% saturated fat.[8]

Chia seeds are typically small ovals with a diameter of about 1 mm (0.039 in). They are mottle-colored with brown, gray, black and white. The seeds are hydrophilic, absorbing up to 12 times their weight in liquid when soaked. While soaking, the seeds develop a mucilaginous gel-like coating that gives chia-based beverages a distinctive texture.

Chia seed is traditionally consumed in Mexico, and the southwestern United States, but is not widely known in Europe. Chia (or chian or chien) has mostly been identified as Salvia hispanica L. Today, chia is grown commercially in its native Mexico, and in BoliviaArgentina,EcuadorNicaraguaGuatemala, and Australia. In 2008, Australia was the world’s largest producer of chia.[9] A similar species, Salvia columbariae or golden chia, is used in the same way but is not grown commercially for food. Salvia hispanica seed is marketed most often under its common name “chia”, but also under several trademarks.

According to the USDA, a one ounce (28 gram) serving of chia seeds contains 9 grams of fat, 5 milligrams of sodium, 11 grams of dietary fiber, 4 grams of protein, 18% of the recommended daily intake of calcium, 27% phosphorus and 30% manganese.[8] These nutrient values are similar to other edible seeds, such as flax or sesame.[10][11]

In 2009, the European Union approved chia seeds as a novel food, allowing up to 5% of a bread product’s total matter.[12]

Chia seeds may be added to other foods as a topping or put into smoothiesbreakfast cerealsenergy barsyogurt, made into a gelatin-like substance, or consumed raw.

One pilot study found that 10 weeks ingestion of 25 grams per day of milled chia seeds, compared to intact seeds, produced higher blood levels of alpha-linolenic acid andeicosapentaenoic acid, an omega-3 long-chain fatty acid considered good for the heart, while having no effect on inflammation or disease risk factors.



Tequila (Spanish pronunciation: [teˈkila]) is a distilled beverage made from the blue agave plant, primarily in the area surrounding the city of Tequila, 65 kilometres (40 mi) northwest of Guadalajara, and in the highlands (Los Altos) of the western Mexican state of Jalisco.

The red volcanic soil in the surrounding region is particularly well suited to the growing of the blue agave, and more than 300 million of the plants are harvested there each year.[1] Agave tequila grows differently depending on the region. Blue agaves grown in the highlands region are larger in size and sweeter in aroma and taste. Agaves harvested in the lowlands, on the other hand, have a more herbaceous fragrance and flavor.[2]
Mexican laws state that tequila can be produced only in the state of Jalisco and limited regions in the states of Guanajuato,MichoacánNayarit, and Tamaulipas.[3] Mexico has claimed the exclusive international right to the word “tequila”, threatening legal actions against manufacturers of distilled blue agave spirits in other countries. The United States officially recognizes that spirits called “tequila” can only be produced in Mexico, although by agreement bulk amounts can be shipped to be bottled in the U.S.[4]
Tequila is most often made at a 38–40% alcohol content (76–80 proof), but can be produced between 31–55% alcohol content (62–110 proof).
Tequila was first produced in the 16th century near the location of the city of Tequila, which was not officially established until 1656. The Aztecpeople had previously made a fermented beverage from the agave plant, which they called octli – later called pulque – long before the Spanisharrived in 1521. When the Spanish conquistadors ran out of their own brandy, they began to distill agave to produce one of North America‘s first indigenous distilled spirits.[6]
Some 80 years later, around 1600, Don Pedro Sánchez de Tagle, the Marquis of Altamira, began mass-producing tequila at the first factory in the territory of modern-day Jalisco. By 1608, the colonial governor of Nueva Galicia had begun to tax his products. Spain’s King Carlos IV granted the Cuervo family the first license to commercially make tequila.
The style of tequila that is popular today was first mass-produced in the early 19th century in Guadalajara, Mexico.[citation needed]
Don Cenobio Sauza, founder of Sauza Tequila and Municipal President of the Village of Tequila from 1884–1885, was the first to export tequila to the United States,[7] and shortened the name from “Tequila Extract” to just “Tequila” for the American markets.. Don Cenobio’s grandson Don Francisco Javier gained international attention for insisting that “there cannot be tequila where there are no agaves!” His efforts led to the practice that real tequila can come only from the State of Jalisco.
Since the late 1990s, the spirit’s worldwide popularity has led to some important developments:
  • The purchase of Herradura by Brown-Forman for $776 million in September 2006.[8]
  • A new NOM (Norma Oficial Mexicana) for tequila (NOM-006-SCFI-2005) was issued in 2006, and among other changes, introduced a category of tequila called “extra añejo” or “ultra-aged” which must be aged a minimum of 3 years.[9]
  • The purchase of the Sauza and El Tesoro brands by massive holding company Fortune Brands.[10]
Although some tequilas have remained as family owned brands, most well-known tequila brands are owned by large multinational corporations. However, there are over 100 distilleries making over nine hundred brands of tequila in Mexico and over 2,000 brand names have been registered (2009 Statistics). Due to this, each bottle of tequila contains a serial number (NOM) depicting in which distillery the tequila was produced. Because there are only so many distilleries, multiple brands of tequila come from the same location.[9]
The Tequila Regulatory Council of Mexico originally did not permit flavored tequila to carry the tequila name.[11] In 2004, the Council decided to allow flavored tequila to be called tequila, with the exception of pure agave tequila[clarification needed], which still could not be flavored.[11]
A one-liter bottle of limited-edition premium tequila was sold for $225,000 in July 2006 in Tequila, Jalisco, by the company Tequila Ley .925. The bottle which contained the tequila was a two-kilo display of platinum and gold. The manufacturer received a certificate from The Guinness World Records for the most expensive bottle of spirit ever sold.[12]
In 2009, Mexican scientists discovered a method to produce tiny, nanometric sized synthetic diamonds from 80-proof (40% alcohol) tequila, which has the optimal range of water to ethanol for producing synthetic diamonds. This process involves heating the tequila to over 800 degrees C (1,400 degrees F) to break its molecular structure and be vaporized into gaseous hydrogen, carbon, and various simple molecules. The carbon molecules are then settled upon steel or silicon trays to form a thin and pure uniform layer.[13] Extremely cheap to produce and far too small for jewels, the results are hoped to have numerous commercial and industrial applications such as in computer chips or cutting instruments.[14][15]
In 2003, Mexico issued a proposal that would require all Mexican-made tequila be bottled in Mexico before being exported to other countries.[16]The Mexican government said that bottling tequila in Mexico would guarantee its quality.[16] Liquor companies in the United States said that Mexico just wanted to create bottling jobs in their own country,[16] and also claimed this rule would violate international trade agreements and was in discord with usual exporting practices worldwide.[17] The proposal might have resulted in the loss of jobs at plants in California, Arkansas, Missouri, and Kentucky, because Mexican tequila exported in bulk to the United States is bottled in those plants.[17] On January 17, 2006, the United States and Mexico signed an agreement allowing the continued bulk import of tequila into the United States.[17][18][19] The agreement also created a “tequila bottlers registry” to identify approved bottlers of tequila and created an agency to monitor the registry.
The NOM (Norma Oficial Mexicana) applies to all processes and activities related to the supply of agave, production, bottling, marketing, information and business practices linked to the distilled alcoholic beverage known as Tequila. Tequila must be produced using Agave of the species Tequilana Weber Blue variety, grown in the federal states and municipalities indicated in the Declaration.
Furthermore, the NOM establishes the technical specifications and legal requirements for the protection of the Appellation of Origin of “Tequila,” in accordance with the current General Declaration of Protection of the Appellation of Origin of “Tequila,” the Law, the Industrial Property Law, the Federal Consumer Protection Law and other related legal provisions.[5]
All authentic, regulated Tequilas will have a NOM identifier on the bottle. The important laws since 1990 were NOM-006-SCFI-1993 and the later update NOM-006-SCFI-1994 and the most recent revision in late 2005, NOM-006-SCFI-2005.
The number after NOM is the distillery number, assigned by the government. NOM does not indicate the location of the distillery, merely the parent company or—in the case where a company leases space in a plant—the physical plant where the tequila was manufactured.
TMA (“tristeza y muerte de agave“) is a blight that has reduced the production of the agave grown to produce tequila. This has resulted in lower production and higher prices throughout the early 21st century, and due to the long maturation of the plant, will likely continue to affect prices for years to come.[20]
Planting, tending, and harvesting the agave plant remains a manual effort, largely unchanged by modern farm machinery and relying on centuries-old know-how. The men who harvest it, the jimadores [ximaðo’ɾes], have intimate knowledge of how the plants should be cultivated, passed down from generation to generation.[21]
By regularly trimming any quiotes [kio’tes] (a several-meter high stalk that grows from the center of the plant), the jimadores prevent the agave from flowering and dying early, allowing it to fully ripen. The jimadores must be able to tell when each plant is ready to be harvested, and using a special knife called a coa (with a circular blade on a long pole), carefully cut away the leaves from the piña (the succulent core of the plant). If harvested too late or too early, the piñas, which can average around 70 kilograms (150 lb) in the lowlands to 110 kilograms (240 lb) in the highlands,[22] will not have the right amount of carbohydrates for fermentation.[23]
After harvesting, the piñas [pi’ɲas] are transported to ovens where they are slowly baked in order to break down their complex starchesinto simple sugars. Then the baked piñas are either shredded or mashed under a large stone wheel called a tahona [ta’ona]. The pulp fiber, or bagazo [βa’ɣaso], that is left behind is often reused as compost or animal feed, but can even be burnt as fuel or processed into paper. Some producers like to add a small amount of bagazo back into their fermentation tanks for a stronger agave flavor in the final product.[24]
The extracted agave juice is then poured into either large wood or stainless steel vats for several days to ferment, resulting in a wort, ormosto [‘mosto], with low alcohol content.[25] This wort is then distilled once to produce what is called “ordinario,” [oɾðina’ɾio] and then a second time to produce clear “silver tequila.” A few producers distill the product a third time, but several connoisseurs consider this third distillation a mistake because it removes too much flavor from the tequila.[26] From there the tequila is either bottled as “silver tequila”, or it is pumped into wooden barrels to age, where it develops a mellower flavor and amber color.[27]
Usually, there are noticeable differences in taste between tequila that is made from lowland and highland agave plants. Plants grown in the highlands often yield sweeter and fruitier-tasting tequila while lowland agaves give the tequila an earthier flavor.
There are two basic categories of tequila: mixtos and 100% agave. Mixtos use no less than 51% agave, with other sugars making up the remainder. Mixtos use both glucose and fructose sugars.
Tequila is usually bottled in one of five categories:[9]
  • Blanco [‘βlanko] (“white”) or plata [‘plata] (“silver”): white spirit, un-aged and bottled or stored immediately after distillation, or aged less than two months in stainless steel or neutral oak barrels;
  • Joven [‘xoβen] (“young”) or oro [‘oɾo] (“gold”): a mixture of blanco tequila and reposado tequila;
  • Reposado [repo’saðo] (“rested”): aged a minimum of two months, but less than a year in oak barrels of any size;
  • Añejo [a’ɲexo] (“aged” or “vintage”): aged a minimum of one year, but less than three years in small oak barrels;
  • Extra Añejo (“extra aged” or “ultra aged”): aged a minimum of three years in oak barrels. This category was established in March 2006.
With 100% agave tequila, blanco or plata is harsher with the bold flavors of the distilled agave up front, while reposado and añejo are smoother, subtler, and more complex. As with other spirits that are aged in casks, tequila takes on the flavors of the wood, while the harshness of the alcohol mellows. The major flavor distinction with 100% agave tequila is the base ingredient, which is more vegetal than grain spirits (and often more complex).

transgénicos en México

El uso de transgénicos en México: La lista de Greenpeace



mié 4 sep 2013 13:32

El uso de transgénicos en México: La lista de Greenpeace

Greenpeace nos muestra una lista de las marcas que utilizan transgénicos y los que son totalmente orgánicos.

Algunas de las marcas que más utilizamos utilizan estos productos… ¿Qué tan bueno es?
Un producto transgénico es aquel cuya genética ha sido modificada, se conoce relativamente poco sobre los procesos utilizados, lo que nos puede resultar un poco confuso tanto en el daño como en el supuesto beneficio de los mismos. Independientemente de los resultados, es un hecho que este tipo de productos son rechazados por los consumidores.
El hecho de considerar el consumo de un transgénico, nos deriva un pensamiento negativo que nos lleva a considerar alguna enfermedad, y desde luego, la ingesta dentro de nuestro régimen alimenticio, que no está propiamente bajo nuestra elección debido a que no todas las marcas nos dicen qué tipo de productos utilizan, algo muy contrario a lo que sucede en la Unión Europea, Australia, Nueva Zelanda, China e India, quienes obligan a las marcas a informarle al consumidor el uso de los mismos.
Para quienes están interesados, deben tener en cuenta que existen varias organizaciones a nivel mundial que promueven la lucha contra el consumo de este “fenómeno” alimenticio,  parte de su trabajo consiste en analizar e investigar a las marcas para informar al consumidor.
En México, Greenpeace lanzó su Guía de Transgénicos y Consumo Responsable, en el cual podemos apreciar dos grupos de productos: los que usan transgénicos y los que pudieron comprobar que no. En el grupo que utiliza transgénicos encontramos marcas enormes y marcas transnacionales.
Dentro de las empresas que utilizan ingredientes transgénicos se encuentra el Grupo Modelo y la cervecería Moctezuma. Tristemente también los M&Ms, Hershey’s, y el grupo Nestle (Nesquick, Carlos V, etc) utilizan este tipo de productos, así como el Grupo Bimbo, el Grupo Herdez, La Costeña, Kraft, Maseca, Milpa Real, Pronto, Maizena y Tía Rosa, Bachoco, Alpura, Danone, Lala, Nestle, Kraft, Nido y Primavera, Sabritas, Barcel, e incluso Leo, están considerados en la lista roja del grupo. Los productos de Pepsico, Coca Cola, Jumex, y Del Valle, también aparecen en el lado oscuro de la lista.
Ferrero es de las marcas que logró demostrar que no utiliza transgénicos, al igual que Totis,Quali, Pascual (Boing y Lulu) . Te dejamos la lista, el PDF descargable y el Link con la información completa para que decidas qué productos deseas agregar a tu alimentación.

Orgánicos o No Transgénicos
Aceite de ajonjolí
Ecotierra (CJM) (O)
Aceite de oliva extra virgen (O)
Aires de Campo (O)
Aceite de oliva extra virgen
Fillipo Berio (O)
Aceite de oliva Green Corner (O)
Aceite de oliva Ki-An (O)
Aceite de oliva Olave (O)
Vinagre Marze
Vinagre Santiveri (O)
Aceite de oliva Roland (O)
Aceite de orégano Don Pablo
Presumiblemente Transgénicos
Aceite 1-2-3 (La Corona)
Aurrera (Wall Mart)
British Food (ABF)
Capullo (Associated
Cora (La Corona)
La Gloria (Herdez)
La Patrona
Mazola (ABF)
Pam (ConAgra Foods)
Wesson (ConAgra Foods)
Orgánicos o No Transgénicos
Baby ́s only (O)
Healthy Time (O)
Organic Baby Food (O)
Nature’s One (O)
Presumiblemente Transgénicos
Enfapro (Mead Johnson)
Kindercal (Mead Johnson)
Miel Karo (ABF)
Nan (Nestlé)
Orgánicos o No Transgénicos
Aires de Campo (O)
Agua escondida (O)
Boing (Pascual)
Boulder (O)
Campo Vivo (O)
Chiltica, flor de jamaica (O)
Deliciosa (Proalmex)
Eeko (O)
Enature (O)
Flor viva, Jamaica (O)
Jugos Ki-An (O)
Leche de soya Westbrae
Lulú (Pascual)
Manantial de las flores (O)
Marze (O)
Mezcal real Minero
Mi primer jugo (Jumex)
Nectasis (Pascual)
Rancho natura (O)
Rancho ecológico
El Amante
Presumiblemente Transgénicos
Coca Cola (Coca Cola)
Delaware Punch (Coca Cola)
Fanta (Coca Cola)
Florida 7 (Coca Cola)
Fresca (Coca Cola)
Gatorade (Pepsico)
Jarritos (Coca Cola)
Jugos Del Valle
Jumex (excepto la línea Mi primer Jugo)
Kas (Pepsico)
Manzana Lift (Coca Cola)
Manzanita Sol(Pepsico)
Mirinda (Pepsico)
Nestea (Coca Cola)
Pepsi Cola
Powerade (Coca Cola)
Senzao (Coca Cola)
Seven Up (Pepsico)
Sidral Mundet (Coca Cola)
Sprite (Coca Cola)
Tropicana (Pepsico)
Valle Frut (Coca Cola)
Orgánicos o No Transgénicos
Aires de Campo (O)
Ceres (O)
EnviroKids (O)
Glutino (Barras, Pretzel)
Ki-An (O)
Okaretas (O)
Snyder of Hanover (GardenVeggie Crisps redondas, Pretzel) (O)
Totis (Cacahuates, Chicharrones,Conchitotis, Churrito, Donitas, Espirales,Palitos, Palomitas, Platanitos, Tirirtas,Top-Tops,Totopos)
Vía Verde (O)
Xoxoc (O)
Presumiblemente Transgénicos
ConAgra Foods
Barcel (Bimbo)
Kiyakis (Bimbo)
Leo (Xignux)
Sabritas (Pepsico)
Tostitos (Pepsico)
Tostilunch (Pepsico)
Orgánicos o No Transgénicos
Amaranto Quali
Amaranto inflado
Arroz inflado con chocolate
Envirokids (O)
Avena Rivero (Proalmex)
Avena Santiveri
Cereales Barbara’s (O)
Cereales Aires de Campo (O)
Cereales Ezequiel (O)
Cereales Glutino
Cereales Nash Brothers (O)
Cereales Nature’s Path (O)
Chia Fit (O)
Ezechiel (O)
Grancereanola Manantial de las flores
Granola Ki An (O)
Granola Pan del Artesano
Okranola Sano Mundo (O)
Presumiblemente Transgénicos
Maizoro (Pepsico)
Milpa Real (Bimbo)
Quacker (Pepsico)
Orgánicos o No Transgénicos
Baja Brewing Company
Beer Factory (O)
Presumiblemente Transgénicos
Bohemia (Grupo Cuauhtémoc)
Carta Blanca (Grupo Cuauhtémoc)
Corona (Grupo Modelo)
Estrella (Grupo Modelo)
Indio (Grupo Cuauhtémoc)
León (Grupo Modelo)
Modelo (Grupo Modelo)
Montejo (Grupo Modelo)
Pacífico (Grupo Modelo)
Sol (Grupo Cuauhtémoc)
Tecate (Grupo Cuauhtémoc)
Victoria (Grupo Modelo)
XX (Grupo Cuauhtémoc)
Orgánicos o No Transgénicos
Aires de Campo (O)
Choco Dilis
Don Manolo (O)
Don Nando (O)
Kinder (Ferrero)
La vaquita Wongs
Lindo Oaxaca (O)
Nutella (Ferrero)
Presumiblemente Transgénicos
Carlos V (Nestlé)
Chocomilk (Nestlé)
Swiss Miss (ConAgra Foods)
Hershey ́s
MNM ́s
Nesquick (Nestlé) • Reesse ́s
Orgánicos o No Transgénicos
Amy`s Kitchen
La huerta
Presumiblemente Transgénicos
Banquet (ConAgra Foods)
Haagen Dazs (General Mills)
Holanda (Unilever)
Orgánicos o No Transgénicos
Aries del campo (O)
Cajeta La cabrita (O)
Cooperativa Niyana (O)
Dulce de leche Flor de Alfalfa (O)
Ki-An (O)
Mandumed (O)
Manantial de las flores (O)
Mazapán De la Rosa
Mermelada El amate (O)
Mermelada Vía verde (O)
Miel de Comercio justo (O)
Miel nativa (O)
Miel San Cayetano (O)
Oasis (O)
Pueblos y selvas (O)
Pulparindo De la Rosa
Tíjpani (O)
Xoxoc (O)
Yummy earth (O)
Presumiblemente Transgénicos
Ladino Karo (ABF)
Clemente Jacques (Sabormex)
Coronado Bimbo
Gelatinas Yomi (Lala)
Jell-o (Kraft) Lala
Laposse Marinela (Bimbo)
Mermelada Kraft
Mc Cormick (Herdez)
Nutra sweet
Ricolino (Bimbo)
Sonrics (Pepsico)
Orgánicos o No Transgénicos
De la tierra (O)
Frijoles Goya (O)
La huerta
Lenteja criolla
Ki-An (O)
Mandumed (O)
Presumiblemente Transgénicos
Búfalo (Herdez)
Campo amor (Cesarfer)
Cidacos (Cesarfer)
Clemente Jaques (Sabormex)
Del fuerte (Herdez)
Doña Chonita (La Costeña)
Embasa (Herdez)
Frijoles La sierra (Sabormex)
Rotel (ConAgra Foods)
Hunt (ConAgra Foods)
Jolca (Cesarfer)
King of palm (Cesarfer)
La Costeña
La Gloria (Herdez)
Mostaza Kraft
Ragú (Unilever)
Orgánicos o No Transgénicos
Arroz Aires de Campo
Arroz Ki An (O)
Arroz La merced
Arroz Morelos (producido en México)
Arroz SOS (producido en México)
Arroz Pijije (O)
Del Jardín (O)
Dr Oetker (O)
Ezequiel (O)
Glutino (Favorite Sandwich Bread Mix, Brown Rice Pancake and Waffle Mix, Muffin & Scone Mix, All Purpose Flour Mix)
Chocolate Truffle Brownie Mix
Old Fashioned Cake & Cookie
Chocolate Chip Cookie & Cake Mix
Decadent Chocolate Cake Mix
Harina de amaranto Quali
Harina para Hot
Cakes Aires de Campo (O)
Hodgsn Mill (Harina, Brownies Mix) (O)
Hot Cakes Tres estrellas (La moderna)
Loma Bonita (O)
Manantial de las flores (O)
Sano Mundo (O)
Tortillas Ezequiel (O)
Tortillas Tlayacapan
Verde valle
Presumiblemente Transgénicos
Great Value
Hot Cakes Aunt
Jemina (Pepsico)
Hot Cakes Pronto (Unilever)
Maizena (Unilever)
Tía Rosa (Bimbo)
Maseca (Gruma)
Milpa Real (Bimbo)
Orgánicos o No Transgénicos
Mujeres con huevos (Escuela de ciencias ecológicas)
Presumiblemente Transgénicos
Egg Beaters (ConAgra Foods)
Orgánicos o No Transgénicos
Aztlán (O)
Biorganic (O)
Boulder (O)
Crema Chantilly
Le Chef
Del rancho (O)
Flor de alfalfa (O)
Joya de lobos (O)
La cabrita (O)
Mantequilla La gloria
Margarina Untarella
Mantequilla Vía Láctea
Organic Valley (O)
Ovinos especializados en quesos (O)
Rancho el Potrero del Burro
Santa Clara
Santa Marina (O)
Presumiblemente Transgénicos
Bio4 (Lala)
Chalet (Sygma)
Cheese wizz (Kraft)
Country Valley
Natillas Yoplait (Danone) (Sygma)
Nestlé (Unilever)
Nido (Nestlé)
Redenbacher (ConAgra Foods)
Petite suisse
Orgánicos o No Transgénicos
Aries de campo (O)
Cocoreña (Red Mariachi)
Ketchup Del Jardín (O)
Ketchup Nash
Brothers (O)
Mayonesa orgánica Heinz (O)
Salsa Aires de Campo (O)
Salsa Frutos de Tlayacapan (O)
Salsa Guest (Red Mariachi)
Salsa La Cocina Verde
Salsa La madre (O)
Salsa Manantial de las Flores
San Miguel (Nuestra cosecha orgánica) (O)
Thaini (Manantial de las flores)
Tofuneza (Sano Mundo)
Presumiblemente Transgénicos
Del Fuerte (Herdez)
Doña María (Herdez)
Embasa (Herdez)
Mc Cormick’s (Unilever)
Kikkoman (Herdez)
La costeña
Orgánicos o No Transgénicos
Glutino(Pan, Crackers)
Manantialdelas flores(O)
Presumiblemente Transgénicos
El Globo (Bimbo)
Gamesa (Pepsico)
Lara (Bimbo)
Lonchibon (Bimbo)
Marinela (Bimbo)
Nabisco (Kraft)
Oreo (Kraft)
Oroweat (Bimbo)
Quacker (Pepsico)
Ricolino (Bimbo)
Ritz (Kraft)
Suandy (Bimbo)
Tía Rosa (Bimbo)
Wonder (Bimbo)
Orgánicos o No Transgénicos
Presumiblemente Transgénicos
All Natural (ConAgra Foods)
Chef Boyardee (ConAgra Foods)
Maggi (Nestlé)
Rosa Blanca
Sopas Knorr (Unilever)



1 cup sugar
1 tablespoon water
1 can evaporated milk 12 oz / 354 ml
1 can sweetened condensed milk 14 oz / 396 ml
1 can media crema 7.6 oz / 225 ml OR you could use sour cream mixed with a little milk to thin it just a little bit
3 eggs
3 egg yolks
1 tablespoon vanilla
1/4 teaspoon salt

NOTE** I recommend baking only 1 hour and checking it, it needs to be jiggly in center when taking out of oven

Easy instructions on how to make classic creme brulee from the Culinary Institute of America