Sunday, 30 April 2017
Donald Trump thinks Chinese President Xi Jinping is "putting pressure" on North Korea, the US president said in an interview to air on Sunday, as tensions mount over Pyongyang's nuclear and missile programmes.
The Cromarty Firth Port Authority (CFPA) was established in 1972 as a dry dock for repair and fabrication of oil platforms operating in the North Sea. This region, which includes the shallow waters of the U.K., Norway, Denmark, Germany and the Netherlands, is one of the world’s most active offshore drilling region with hundreds of actively drilling rigs, but its days of prime are long past. With oil prices steadily declining for the last couple of years, many oil companies have decided to suspend operation, but they are still hopeful that prices will bounce back again.
According to Bloomberg, only 63 percent of oil and gas rigs in the U.K. North Sea were being used as of January 2016, with the crash in energy prices forcing drillers to abandon more costly projects. One industry analyst predicts that almost 150 more oil platforms could be taken out of UK waters within the next 10 years.
While thousands of people in the oil industry have lost their jobs, the scrapping of more oil rigs could eventually benefit Cromarty Firth. The port has recently spent £25 million on a new quay, where ageing North Sea platforms, as well as rigs, could be dismantled generating attractive employment opportunities for locals.
Remarkably, the technique requires only that the red-hued building blocks be compressed in a precise way – no additives or baking required.
Space agencies around the world are an ambitious lot and one of the primary goals for all of them is to conquer Mars with a manned mission to the planet. Space agencies like NASA and SpaceX are already preparing for their respective missions.
Climate change and sparrows: PM Modi's Mann Ki Baat was all about the environment – Here's what he said
Merely four months into the year, the people of India are already experiencing what seems like peak summers.
The discourse on global warming and climate change has taken over a larger domain in the last few years and its rapidly growing effects have raised questions on Earth's habitability in the future.
The home-cooked meal is dying a rather sad death as more of us turn to processed foods to satisfy our appetites. This can spell bad news for your health. Apart from the obvious problem of consuming too many calories and too much fat, these eats can also make you crave sugar more than ever and destroy your relationships.
Sadly, avoiding high-fructose corn syrup and hydrogenated fats isn’t enough to make packaged goods any better for you. When you swap these ready-to-eat foods for whole ones, you end up consuming significantly less fiber. Time reported this can negatively change your gut bacteria, leading to obesity and other diseases. What’s more, the story went on to say the ingredients added to processed foods to boost the fiber content simply don’t have the same positive effect on your body as the kind that comes from real food.
Additionally, packaged products are brimming with food additives. While the FDA has given many of them the green light, at least in certain quantities, many of them have been linked to some less-than-desirable outcomes. The next time you see one of these five unhealthy additives on a food label, you may want to rethink your diet.
1. Monosodium glutamate
Perhaps the most famous and hotly debated food additive, monosodium glutamate (MSG) is the secret ingredient that makes many of our favorite takeout foods so savory and delicious. You’ll even find recipes calling for it in the ingredient list. Though the flavor might be great, MSG has been linked to a number of health problems.
For starters, MSG consumption may contribute to an expanding waistline. One study published in The American Journal of Clinical Nutrition reported, after adjusting for all other lifestyle factors, ingesting MSG was associated with being overweight. And the bad news doesn’t end there. MSG has been linked to headaches, nausea, and chest pain. One rodent study even found the additive can wreak havoc on your liver and kidneys.
If you know and love the savory flavor MSG brings to the table, you’ll be happy to know certain foods can give you the same taste without the consequences. Try adding mushrooms and soy sauce to your next stir fry.
In effort to cut back on sugar, many people turn to artificially sweetened beverages and foods. The problem with this strategy is the sugar substitutes don’t lead to the same dopamine release that the real stuff does. In simpler terms: Sugar makes you feel good and sugar substitutes don’t. Some research suggests those who regularly consume these sweeteners may be at a greater risk for diabetes, metabolic syndrome, weight gain, and cardiovascular disease.
More commonly known as Splenda, sucralose is one of the most popular sugar substitutes. Whether it’s any worse than other sweetener is a matter of debate, but you might want to know just how saccharine it is. According to CBS News, sucralose is a whopping 600 times sweeter than table sugar.
3. Allura red
Have you ever wondered why products bearing cherry, fruit punch, and strawberry flavors are so astoundingly red? It certainly isn’t because they’re brimming with fresh fruit. The secret ingredient is food dye, allura red in these instances. Aside from giving foods a vivid red hue, this ingredient adds absolutely no nutritive value to foods. It could actually be doing more harm than good.
Many of the products that boast such bright colors, like breakfast cereals, juice drinks, and candy, are targeted toward kids, and they’re suffering for it. Research has linked the additive to increased incidence of ADHD. It sort of seems silly to risk it just so your child can enjoy a cherry ice pop.
4. Palm oil
After the backlash food companies endured when consumers got wind of how bad trans fats are, many began a mad rush to switch partially-hydrogenated oils to something less offensive. For many, palm oil is now the fat of choice. The thing is it’s still high in saturated fat. Though some studies have suggested saturated fat isn’t as evil as we once believed, there’s still plenty of research that’s demonstrated ingesting this type of fat can lead to cardiovascular disease.
There’s also the health of our planet to consider. The sudden interest in switching to palm oil is driving an alarming rate of deforestation. According to The Guardian, this clear-cutting contributes to 12% of the greenhouse gases behind climate change.
5. Sodium phosphate
Restaurant chefs manage to keep meat wonderfully moist by perfecting their cooking techniques. Mass production facilities do it by pumping their cold cuts with sodium phosphate. Eat This, Not That! explained phosphates are a necessary nutrient in our diets, but it’s easy to go overboard with processed foods. According to one review, consuming too much of this additive can contribute to cardiovascular disease. You can find meats without sodium phosphate, but you definitely have to do a thorough search.
Most people don’t need much convincing in the way of the many health benefits of produce. When it comes to fruits and vegetables, you know a wide array of goods are delivered more times than not. But few things in life can be 100% perfect, 100% of the time, and fruits and veggies are no different. While upping your intake of fresh, whole foods is certainly recommended, there are a few you may want to steer clear of, or at least not overindulge in too often. While we’re not recommending you cross these seven fruits and veggies off your grocery list, we’re simply suggesting keeping an eye out for times you’re tempted to finish an entire bowl.
The relaxing sounds of Hawaiian music begin to lull in the back of your mind every time you take a bite of this sweet, succulent fruit. The sweetness can be chalked up to its sugar content — one cup of solid chunks contains 16.2 grams of sugar. Available year-round, pineapples can be tough to stay away from (pineapple pizza, anyone?). Thankfully, they’re only ripest during a few months a year. Phew. After all, there’s a reason pineapple upside-down cake is a thing.
Cherries might be the perfect accompaniment to your cocktail, but we recommend you don’t eat too many. While a bag of cherries definitely makes for a great midday snack, just keep in mind that their addicting nature exists for good reason. In just one cup of cherries with pits, you’re getting 17 grams of sugar.
Figuring out the best way to crack open a pomegranate is hard enough, so once you’re in there, it’s likely you’ll want to fully enjoy the fruits of your labor (pun very much intended). But did you know that a whole pomegranate has 39 grams of sugar? This is why it’s sometimes better to retrieve the seeds and eat them as is, or as a topping in your yogurt.
A common ingredient in smoothies, sushi rolls, and guacamole (and pretty much anything else you’d want to eat), this juicy fruit sure is tough to stay away from. Mangoes are full of sweet, sweet goodness, so it’s no surprise one cup of sliced mango has 23 grams of sugar, making them the perfect addition to most tasty things in life.
You guessed it — potatoes are probably the most cautioned of all veggies. While they’re an absolute necessity (in any form) on Thanksgiving, the starchy vegetable isn’t exactly the most revered when it comes to your choice of a healthy side. The main deterrent is the 36 grams of carbs that are packed into one potato. So, eat these starchy veggies in moderation.
6. Winter squash
Winter squash, which includes butternut, acorn, and spaghetti, comes with its fair share of health benefits, but in the grand scheme of the vegetable world, it might not top the charts. Averaging around 21 grams of carbs per cup of winter squash, the entire veggie packs a seriously carb-heavy punch.
A farmer’s market favorite, jicama is a sometimes undiscovered root vegetable. But in the overall scheme of things, it’s also one that ranks high in the carbohydrate department: One cup of slices has 10.6 grams of carbs. Its crunch is alluring, and its juicy consistency is similar to that of a savory apple. It’s yummy, but also worth noting it’s not the best veggie to go overboard on if you’re counting carbs.
Garlic lovers already know how good this food tastes, but they might not know just how amazing it is for their health. Here are some of my favorite health benefits and uses for garlic.
According to James Duke, PhD, botanist and author of The Green Pharmacy, several compounds found in garlic, including allicin, have antiviral activity against colds and flu.
SYSTEMIC INFECTION SOLUTION
Countless studies over the last few decades have demonstrated the antibacterial activity of garlic against both gram positive and gram negative strains of bacteria. New research in the Journal of Ethnopharmacology found that garlic is one of the most potent antibacterial herbs. Of the 83 herbs tested, compounds in garlic and juniper showed the highest antibacterial action, including against drug-resistant infections like S. aureus and E. coli. S. Aureus (the bacteria that is involved in MRSA infections) can cause systemic infections of the blood, heart, spinal cord or bones.
Garlic is such a superb antibacterial agent, it is of little surprise that more and more research links it to destroying infections that even antibiotics cannot address. Recent research in the Avicenna Journal of Phytomedicine found that raw garlic showed potency against H. pylori—the antibiotic-resistant bacteria linked to conditions like stomach ulcers.
URINARY TRACT INFECTION ALLEVIATOR
Anyone who has ever had a urinary tract infection knows how difficult they can be to treat. The Journal of Parasitic Diseases concluded that garlic was effective against bacteria linked to urinary tract infections, even when antibiotics failed.
Research in the International Journal of Mycobacteriology found that garlic was one of fifteen plants that showed effectiveness against tuberculosis.
Allicin is not only a natural antibiotic, it is also an antioxidant that helps to prevent the cell damage that can be a precursor of cancer. Researchers have concluded that garlic has the ability to inhibit different types of tumors and lower the risks of esophageal, stomach and prostate cancer. Research has also shown that allicin can not only slow the proliferation of human gastric cancer cells, but also cause cancer cell death.
HIGH BLOOD PRESSURE AND HEART DISEASE REMEDY
Many studies have demonstrated garlic’s heart-healing ability over the last few decades. A recent study similarly concluded that garlic can help reduce high blood pressure and the risk for heart disease. The researchers also found that garlic supplements did not interfere with medications used to treat these conditions. Other research found that garlic significantly reduced triglycerides, high levels of which are linked to heart disease.
Exciting new research in the journal Molecular Nutrition and Food Research found that aged garlic extract was effective at reducing some markers for diabetes and may offer hope in the treatment of diabetes.
There are very few savory dishes that don’t benefit from the addition of garlic. You can add it to soups, stews, stir-fries, curries, sauces and pastas.
- 5 Recipes for Garlic Lovers
- 16 Creative Ways to Use Garlic
- Roasted Garlic and Potato Soup
- Lemon Garlic Quinoa with White Beans
- Garlic, Cilantro and Bread Soup
When supplementing with garlic, follow package directions as there is a large variation in dosages and active ingredients between products.
Saturday, 29 April 2017
INCREASE BLOOD FLOW TO THE BRAIN
Shakespeare’s Ophelia stated “there’s rosemary, that’s for remembrance; pray, love, remember.” New research shows that she was right. Rosemary has been found to increase blood flow to the brain, which in turn helps to oxygenate the brain. This could be one of the reasons why it is known to boost memory and concentration.
HELPS MEMORY FORMATION
Research in the journal Fitoterapia found that rosemary’s ability to prevent the natural breakdown of the neurotransmitter acetylcholine, a critical brain communicator which tends to happen as we age, could hold an important key in the prevention and treatment of dementia. Acetylcholine is involved in the formation of new memories, so ensuring adequate amounts can be helpful for both short-term and long-term memory.
REDUCES PLAQUE BUILDUP IN THE BLOOD VESSELS
Research in the Journal of Medicinal Food found that regular consumption of rosemary can help to reduce the risk of heart disease, heart attack and stroke.
BOOSTS HAIR GROWTH
Excessive testosterone can cause hair thinning in both men and women. In an article published in the journal Phytotherapy Research, scientists found that applying an extract made of rosemary leaves improved hair regrowth in animals affected by excess amounts of testosterone. Scientists found that the rosemary extract appears to block dihydrotestosterone, an active form of testosterone, from binding to androgen receptor sites. In doing so, rosemary encouraged hair regrowth.
HELPS PREVENT AND TREAT PROSTATE CANCER
According to preliminary research published in the online journal PLoS One, one of rosemary’s many active compounds known as carnosic acid demonstrated selective activity against prostate cancer cells, as opposed to healthy cells. Obviously more research needs to be done, but this study suggests that rosemary extract may hold promise in the prevention and treatment of prostate cancer.
Rosemary contains numerous anti-inflammatory compounds that make it an excellent choice to help with inflammatory conditions, which most are.
Rosemary also contains compounds that boost digestion.
PACKS A SERIOUS PUNCH TO SUPERBUGS
Rosemary essential oil, as part of a blend of essential oils including cinnamon and oregano, has been found to have potent antibacterial and antiviral actions, including against the H1N1 virus as well as the antibiotic resistant bacterial infections S. aureus and S. pneumoniae.
You can use the dried needles in your cooking. Rosemary is great in soups, stews and in roasted potatoes.
Add fresh sprigs or finely minced fresh rosemary needles to tomato sauces, omelettes and vegetable dishes, particularly roasted vegetables.
ROSEMARY HAIR TONIC
In a medium pot, bring one quart (or one liter) of water to a boil. Add two or three sprigs of fresh rosemary or two tablespoons of dried rosemary, turn off the heat and cover. Allow to sit for at least 20 minutes. Allow to cool then remove the rosemary sprigs and pour the liquid into a bottle. Store in the refrigerator up to one week. Pour the liquid over your scalp and leave it in your hair as it dries. Alternatively, spritz on your freshly washed, towel-dried hair daily. For best results continue daily for one to two months.
Add two teaspoons of dried rosemary needles or a 4-inch sprig of fresh rosemary to boiled water, and let sit for 10 minutes. Strain and drink three cups daily.
Follow package instructions for the alcohol-extract you choose. A typical dose is 30 drops three times daily.
ROSEMARY ESSENTIAL OIL
Choose a high quality, undiluted product and follow package instructions for use.