!±8± Motorola SB6120 SURFboard DOCSIS 3.0 eXtreme Broadband Cable Modem

Brand : Motorola | Rate : | Price : $76.49
Post Date : Mar 17, 2012 21:00:25 | Usually ships in 24 hours

Motorola SB6120 SURFboard DOCSIS 3.0 eXtreme Broadband Cable Modem

• Designed to provide a cost effective, next generation technology to offer a high speed residential or commercial service tier
• User-friendly online diagnostics and bonded channel status page
• Features a 10/100/1000Base-T Gigabit Port for incredible wired network speeds
• Capable of downloading up to 2000 times faster than 56k analog phone modems; up to 4 times faster than DOCSIS 2.0 broadband
• Intuitive, easy to read front panel operational status LEDs

More Specification..!!

Motorola SB6120 SURFboard DOCSIS 3.0 eXtreme Broadband Cable Modem

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Difference Between Convection and Non-Convection Toaster Ovens

!±8± Difference Between Convection and Non-Convection Toaster Ovens

There was a time when the toaster oven was the talk of every kitchen because it was the thing you needed most to warm up left over dishes, prepare snacks and appetizers, and other small things along with toasting the bread and rolls. The kitchen was not considered totally convenient if it did not have a toaster oven.

Today, the toaster oven still has a place in the kitchen but the place it now holds is a little higher than before. It is no longer used to just warm up left overs, make toast and prepare snacks. Today's small oven can cook, bake, grill and broil among other things. Some of the toaster ovens are also equipped with rotisserie abilities. However, it does not stop there.

You now have a choice of an oven with or without convection technology. Just exactly what is convection cooking? In the convection toaster, there are either coils or bulbs that create heat and in the convection oven the heated air is circulated throughout the toaster oven with the use of a fan. If you cook with a convection oven, you are sure to have your food cooked quicker and retain the juices because the heat is uniformly distributed through the toaster oven. In the non convection, the heat is distributed from one and that is from a coil located beneath the racks which keeps it from becoming burned.

The convection toaster has cornered the market for toaster ovens. There is more advertising for the convection oven than there is for the non-convection oven. When comparing the convection toaster to the non-convection toaster, there is a decided difference in its operation and end result. The convection oven, because it has the fan that moves the hot air around, is better for quick cooking and browning. The non-convection toaster browns the food but you have to watch it a turn it to get it browned evenly.

The convection and non-convection toasters cook, broil, grill, etc. but the end results are different and the process is different with both ovens. As for the price, you will find that the convection oven runs a bit higher in price than the non-convection oven.

In order to make a decision as to which of the ovens you would prefer, you would have to do your research to see which of the two types of ovens would fit into your cooking style. If all you want to do is reheat leftovers, make toast and small snacks, heat a pizza, etc., you may not want to use a convection toaster oven. On the other hand, if you want to use the small oven in place of your traditional oven, then you may want the convenience of a convection oven equipped with all of the features needed to cook a large meal.

Difference Between Convection and Non-Convection Toaster Ovens

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Health Benefits of Eating Raw & Fermented Foods

!±8± Health Benefits of Eating Raw & Fermented Foods

Quick! Name a fermented food.

What did you pick? Sourkraut? Kimchi? Chutney? Did you even think of cheese, sour cream, yogurt, sourdough bread or buttermilk pancakes?

Now, try your hand at naming a popular raw meat.

Don't get all squeamish on me. Think.

How about pastrami? Corned beef? Ceviche? Sushi?

Every culture has a long tradition of fermented and raw foods -- foods that provide for healthy intestinal flora and decrease the load on your pancreas and liver.

Sadly, because of today's industrial food model, these traditional foods have morphed into something unrecognizable. Corned beef is no longer raw and preserved with salt and spices. Cheese is made from devitalized pasteurized milk. Bread makers rarely use real fermented sourdough starters in their so-called sourdough loafs. And homemakers hardly ever soak their freshly ground whole wheat flour overnight in buttermilk to create the light and fluffy pancakes and biscuits we love to love.

The modern equivalents of age-old fermented foods are nutritionally empty when compared to their historical counterparts.

Take grains, for example. Did you know that traditional societies either soaked, sprouted, or fermented their grains prior to consuming them? While the reasons our ancestors practiced this level of grain preparation are debatable, we do know that sprouting, fermenting, and soaking grains can increase vitamin and mineral content availability by 300-500%.

That's quite the nutritional kick!

And whatever happened to preserving food using lacto-fermentation? Before the modern era of hot water bath canning and vinegar brines, people used to preserve vegetables and fruits in cans and other air tight containers using lactic-acid fermentation. The lactic-acid caused the food to pleasantly sour (think: pickles), increased the vitamin & mineral content of the food, provided a rich source of valuable digestive enzymes, and preserved the food for months at a time.

We need to get over our prejudices. Cooked and over-processed to the extreme, the average American diet lacks the vitamins, minerals and enzymes natural to fermented and raw foods. Compare this to traditional diets around the world where raw and fermented foods make up 60-80% of their food intake.

While science debates the ins and outs of exactly why raw and fermented foods are so much healthier for us (living enzyme content? more available nutrients?), anecdotal evidence makes the benefits clear.

People who start eating a diet high in raw & fermented foods reverse the course of cancer, stop diabetes in its tracks, and notice an increased level of heart fitness.

So, what are you waiting for?

Health Benefits of Eating Raw & Fermented Foods

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