ShenZhen E-BON Industrial Co..Ltd
-Professional manufacturer for the stainless steel products
Items Stainless Steel beer mug Material Stainless Steel Features This mug is awesome for beer, co...
Items Stainless Steel Bottle Opener Description This stainless steel bottle opener features hard texture and high durability. It...
Items Copper Mug Material Copper Features • Copper drinking mug • Ideal for serving an icy...
This B2B engineering case study reveals how we solved critical measurement inaccuracies for a premium US barware brand. By replacing traditional mechanical stamping with adaptive multi-axis laser etching and implementing ASTM E542 gravimetric calibration, our facility manufactures custom stainless steel jiggers with a guaranteed ±1ml tolerance. Discover the exact manufacturing processes that protect premium brands from liquor waste and recipe inconsistency.
This comprehensive B2B sourcing guide provides an in-depth look at manufacturing and procuring custom chemically etched stainless steel barware. Designed for procurement teams, hospitality chains, and beverage brands, the article explores the technical differences between acid etching and laser engraving, as well as PVD coating versus electroplating. It also highlights essential material specifications, artwork requirements, and common quality failures to help buyers make informed purchasing decisions for durable, commercial-grade bar tools.
As a purchasing agent, do you know how to customize insulated cups? What would you like to add? Your company logo or your own unique design? Many people know that customizing insulated cups requires contacting a factory and providing them with your logo or design drawings.
If you were a purchasing agent, what kind of tumbler would you like to buy? Glass, ceramic, or stainless steel? I personally recommend food-grade stainless steel tumblers, as they are durable and resistant to corrosion.
Choosing a water bottle can seem simple, but it actually involves quite a few considerations. Especially when selecting products for retail, wholesale, or branding, the difference between stainless steel and glass directly impacts user experience and after-sales service rates.
Generally, cocktail shakers are divided into cobbler shakers and Boston shakers, but with different engravings and designs, their aesthetic appeal and visual appeal also vary.
Shenzhen E-Bon Industrial Co., Ltd. will showcase our products and services in Chicago once again. In previous year, we eagerly anticipate connecting with partners, distributors, and industry experts from around the world.
If you run a bar, restaurant, or sell bar equipment, you'll inevitably encounter this question: Why do professional bars prefer Boston Shakers?
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What is the truth like?
A recent article published in the American Journal of Clinical Nutrition has provided people with relatively reliable research evidence.
The study included 83,000 formerly healthy middle-aged and older women in two large epidemiological surveys who surveyed their daily chocolate intake (1 serving is 28 grams, 1 ounce), divided by the number of meals eaten. 5 groups:
Can't eat 1 serving in 1 month;
1~1.5 copies per month,
1.5 to 3.5 copies per month,
3.5 copies per month to more than 3 per week,
The most is more than 3 copies per week.
The researchers tracked from 1993/1998 to 2013 to understand the deaths of these women due to coronary heart disease, stroke or both.
Of course, the researchers also considered many factors such as healthy eating status, physical activity status, tobacco and alcohol habits, education level, and economic income.
In addition, the researchers also deliberately investigated one thing:
Are women who are physically healthy, after checking for cardiovascular and cerebrovascular diseases, have they reduced the amount of chocolate they eat, have their caloric intake and fat intake changed, and have their body weight changed?
The result is a bit surprising.
Result 1: Eat more chocolate will make the respondent more fat!
After analyzing the data, it was found that the more chocolate you eat, the higher the body mass index and the greater the total calorie intake.
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At the same time, the more people who eat chocolate, the less physical activity, the lower the score of the healthy eating index, the more people who develop chronic diseases, especially diabetes and revascularization.
Outcome 2: Middle-aged women under the age of 65 who eat too much chocolate seem to be more susceptible to cardiovascular disease.
After analyzing the data, it was found that the risk of cardiovascular disease was not related to chocolate intake in the respondents over the age of 65, but among the people under the age of 65, the group with the most chocolate consumption had a significantly increased risk of cardiovascular disease.
Outcome 3: After discovering that they have cardiovascular and cerebrovascular diseases, many people will consciously reduce the amount of chocolate they eat.
Compared with women who did not have a disease, the number of chocolate intake of women who were interviewed decreased by 15% compared with the initial survey 3 years ago, and the calorie intake decreased by 2.8%. Ingestion decreased by 5% and weight loss by 1.9%.
It can be seen that compared with the measures of controlling calories and reducing fat, it seems that they pay more attention to the dietary adjustment measures of “eat less chocolate”.
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The researchers believe that in some previous studies, the fact that the number of chocolates eaten after the disease changed did not take into account. They found that those who were sick just happened to eat less chocolate, so they would say that "the chocolate is eaten less." The elderly, the risk of cardiovascular disease is greater" the results of this survey.
The researchers also said that two epidemiological studies have found that the more chocolate you eat, the heavier the weight, and the linear correlation between the two. And people know that body weight will increase the risk of cardiovascular and cerebrovascular diseases. So, it is not difficult to understand the risk of cardiovascular and cerebrovascular diseases when eating too much chocolate.
It cannot be denied that dark chocolate does contain a lot of potassium and polyphenols. When eating a small amount of chocolate, they may have some good effects, offsetting the trouble caused by high fat and high calories, but promoting fat is always a bad thing.
The fat in chocolate is cocoa butter. Although it tastes good and the price is high, it contains a lot of saturated fatty acids, which is the most concentrated stearic acid in lard.
Because the saturated fat content is too high, the chocolate will appear solid at room temperature.
Although many people read the article a bit disappointed, but even according to the results of this study, it does not matter if you eat chocolate once or twice a month. Even if you want to eat more than a few times, as long as you eat more exercise, the calories in the chocolate are consumed, it would be good.
Just don't indulge yourself in eating chocolate when you are in a bad mood, and finally comfort yourself, I am protecting my heart...