Philip Bobrowsky

Recommended Articles

• All About Vitamin B5 and Why We Need It

  What is vitamin B5?Vitamin B5 is also known as pantothenic acid. This B vitamin was initially discovered by chemist Roger J. Williams in the year 1931. Pantothenic acid was basically discovered in combination with other compounds, and around 1938, it was successfully isolated on its own.In 1933,...

• Best and Worst Substitutes for Heavy Cream

  Heavy creamOne of the staple ingredients in a kitchen should be heavy cream. Many people do not keep heavy cream in their fridge and often use substitutes instead. You can make your own heavy cream substitutes. In many recipes, this is used in sour cream, soups, homemade butter, ice cream and...

• What is Enteral Feeding?

  Enteral feedingEveryone needs food for survival, but sometimes due to illness a person is unable to eat normally. This can be due to difficulty swallowing, reduced appetite or due to surgery that interferes with the eating process. Enteral tube feeding should be used in such cases. For this...

• How Does the Body Turn Carbohydrates into Glucose?

  What are Carbohydrates?The body converts the food we eat into energy. Even though we obtain calories and energy from different food sources, such as carbohydrates, fats, and proteins, our main source of energy is still from carbohydrates. The body converts these carbs into glucose, which is the main...

• Vegetables with Protein

  IntroductionIncluding healthy sources of protein in your daily diet is very important. Protein helps keep the body healthy by building and repairing body tissues, coordinating with bodily functions, and allowing metabolic functions to take place. A diet that is high in plant protein is also linked...

• Heavy Cream Substitutes

  Heavy cream, also called heavy whipping cream, is a staple ingredient cooks and bakers use. It is often used in many different recipes, such as sauces and soups, including ice cream, sour cream, and homemade butter.Heavy cream comes from the high-fat part of fresh milk, and when milk is left to...