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Phillip Engel
Works at Fair-Rite Products Corp.
Attended Reedsport Junior/High School
Lives in Oblong, Illinois
305 followers|142,436 views
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Another drawing from +Kiahna Engel
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wayne pethtel's profile photoDawn Matney's profile photoKiahna Engel's profile photo
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Thank you +Dawn Matney.  I will definitely draw a picture of Addy for you. I hope you have a good birthday!
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Khan Academy
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Cool
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Word of the day: Proponent
pro·po·nent
prəˈpōnənt/
noun
noun: proponent; plural noun: proponents
1.
a person who advocates a theory, proposal, or project.
"a collection of essays by both critics and proponents of graphology"
synonyms: advocate, champion, supporter, backer, promoter, protagonist, campaigner, booster, cheerleader
"a proponent of the youth basketball program"

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Word of the day: Kefir
ke·fir
kəˈfi(ə)r/
noun
noun: kefir; plural noun: kefirs
1.
a sour-tasting drink make from cow's milk fermented with certain bacteria.

Kefir is a fermented milk product similar to yogurt, which originated in Russia. This tangy, creamy milk product is sometimes referred to as the “champaign of milk” because of its fizzy effervescence. The natural carbonation gives kefir a light, foam, creamy texture, even when made with low fat milk.

How is Kefir Made?

Kefir is made from milk that has been gently heated to eliminate possibly pathogenic bacteria. Next, a specific mixture of bacteria and yeast cultures are added to the milk to begin fermentation. The unique mixture of bacteria and yeast give kefir its distinct flavor and texture. The starter cultures for kefir are often referred to as “kefir grains” as they look like small, lumpy, granules, similar in appearance to cauliflower.

The bacteria Lactobacilus caucasius ferments lactose in the milk into lactic acid, which provides a tangy flavor. Saccharomyces kefir and Torula kefir, two yeasts used to make kefir, ferment lactose into a small amount of alcohol and carbon dioxide, which is responsible for the carbonation.

Yogurt vs. Kefir

Yogurt and kefir differ based on the type of cultures used to ferment the milk. Yogurt uses only bacteria, primarily lactobacillus species, while kefir uses both bacteria and yeast. Although yogurt can range in texture from a thick liquid to a semi solid, gel-like consistency, kefir is primarily liquid.

Kefir Varieties

There are many recipes for kefir, which differ based on the specific bacteria and yeast used to ferment the milk and the type of milk used. In European countries, kefir is often made from goat, cow, or even camel’s milk. Most kefir sold in the United States is made from cow’s milk.

Kefir is available plain, which has a bright, tart flavor. To make it more palatable, many companies sweeten the kefir and add flavors like fruit or vanilla. Flavored kefir is closer in flavor to yogurt and may be more easily accepted by those who are new to kefir.

Kefir can also be made with non-dairy milks, such as almond or soy. These non-dairy kefirs are made using the same bacterial and yeast cultures, and offer the same pro-biotic benefits, making them an excellent alternative for vegan consumers.

How is Kefir Used?

Kefir is most often consumed as a cold beverage. Most people consume kefir because of its enjoyable flavor and texture, but some feel it aids in digestion and calming an upset stomach. Kefir can also be mixed into smoothies, poured over cereal or granola, or used in baked goods.

Purchasing and Storing Kefir

Kefir can be found in most health or natural food stores in the refrigerated dairy section. European markets may also carry kefir. Kefir making kits can also be found in specialty stores or online. These kits provide the kefir culture “grains” and instructions on how to safely ferment your milk.

Because kefir is a fresh product with live cultures, it should be kept refrigerated. After opening kefir, it should be consumed within five to seven days.
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Have him in circles
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Phillip Engel

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Happy Birthday +Terry Mills 
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Cat - you had ONE JOB.
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Kiahna Mariah Engel 
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Yep, And she graduated a year ahead of her class. 
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Have him in circles
305 people
Kiahna Engel's profile photo
Roy Clendaniel's profile photo
TRIGGA TRAV AndCrew's profile photo
Jeff Morreale's profile photo
Maia Ross's profile photo
Tammy Engel's profile photo
Shawna Bergen's profile photo
Work
Occupation
Operations Manager
Employment
  • Fair-Rite Products Corp.
    Operations Manager, 1994 - present
Places
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
Oblong, Illinois
Previously
Reedsport, Oregon - Aberdeen, Washington - Portclinton, Ohio - Palestine, Illinois
Story
Tagline
MMA/UFC -- Healthy Living (Vegan) -- Technology --Freethought
Introduction

Freethought holds that individuals should not accept ideas proposed as truth without recourse to knowledge and reason. Thus, freethinkers strive to build their opinions on the basis of factsscientific inquiry, andlogical principles, independent of any logical fallacies or intellectually limiting effects of authorityconfirmation biascognitive bias,conventional wisdompopular cultureprejudicesectarianism,traditionurban legend, and all other dogmas. Regarding religion, freethinkers hold that there is insufficient evidence to support the existence of supernatural phenomena.[3]

A line from "Clifford's Credo" by the 19th Century British mathematician and philosopher William Kingdon Clifford perhaps best describes the premise of freethought: "It is wrong always, everywhere, and for anyone, to believe anything upon insufficient evidence.

"Wiki

Education
  • Reedsport Junior/High School
    1981 - 1982
  • William P Lord High School
    1983 - 1985
Basic Information
Gender
Male
Other names
Phil Engel
Phillip Engel's +1's are the things they like, agree with, or want to recommend.
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