A cop saw a baby alone in a hot car and quickly reacted. He broke into the car to rescue him but was very surprised to discover that the baby wasn’t real…
Thursday 27 October 2016
The Town of Bull Puns
Named after James Bull, an English settler who established the first general store in the town in 1862, Bull’s residents and businesses have made the most of its name with puns galore. Every local business, shop and even the town administration plays along with the punning. The police station is called “Const-a-bull”, the church “Forgive-a-bull”, and the medical center “Cure-a-bull”. Likewise, the town hall is “Social-a-bull”, the tourist information center “Inform-a-bull” and all the publics loos are “Reliev-a-bull”. The gift shop is “Desire-a-bull”, and a cold store “Freeze-a-bull”. The pun just never stops. Even its sister city is the cleverly picked Cowes, in England.
Wednesday 26 October 2016
Clever, Funny And True Illustrations About Our Modern World (14 pics)
In the subway
Lovers
21st century problems
Making decisions
Follow me
Crop circles
The essence of modern fashion
The art of taking a selfie
Love
Witness to a crime
A meeting
Mental crisis
Success
Independence
Goldie Hawn And Kurt Russell Don’t Care About The Paparazzi (5 pics)
Famous Hollywood couple isn’t annoyed at all by the paparazzi compared to other celebs who try to hide or get away from them or showing them obscene gestures or even attack them… But Kurt and Goldie look really happy to see the ‘paps.’
7 Lies the Food Industry Sells Us
Don’t be fooled by packaging. Here are seven misleading words you’ll run into at restaurants and grocery stores … and how to find the truth behind the advertising.
The Lie: Healthy Fast Food
From salads to oatmeal to grilled chicken, plenty of fast food restaurants offer a handful of so-called healthy alternatives to the fried, cheesy, and bacon-y stuff. Turns out those healthy-sounding options aren’t necessarily even any healthier than the regular items on the menu. Take McDonald’s for example: the New York Times found that their oatmeal contains more sugar than a Snickers bar and only 10 fewer calories than their cheeseburger or Egg McMuffin. And the grilled chicken in their Premium Caesar Salad? Surprisingly, it contains rib meat, along with a bunch of additives.
Get the Truth: Always read nutrition labels and look up the ingredients and nutritional info when possible (readily available online when it comes to chain restaurants) before you chow down. If something as simple as grilled chicken has 11 ingredients you can’t pronounce, move along.
The Lie: All Natural
Plenty of food products, from soda to granola bars, have “natural” or “natural ingredients” on the label … and it definitely sounds healthy. But what does it actually mean? Unless it’s meat or poultry, whatever the company behind the product wants it to, for the most part.
Get the Truth: Unlike meat and poultry, which is regulated by the US Department of Agriculture, other products are regulated by the Food and Drug Administration. And it turns out, the FDA has no official definition of the term “natural” or its derivatives. They only go so far as saying they don’t object to the use of the term “if the food does not contain added color, artificial flavors or synthetic substances” which gives companies pretty generous leeway. Before being fooled by a food that’s labeled “natural,” ask yourself: can I make this in my own kitchen? If you can’t pronounce half of the ingredients on the label, let alone define or find them in a supermarket, they’re probably not as natural as the branding would like you to believe.
The Lie: Whole Grain
Whole grains have been shown to reduce your risks of type 2 diabetes, colorectal cancer, and cardiovascular disease. So bring on the whole-grain crackers, right? Not so fast. Some products labeled “whole grain” actually contain very little of it—and some contain none at all.
Get the Truth: Look on the packaging for stamps and certifications from third parties like the Whole Grain Council. And make sure a whole grain (like whole oats or whole barley flour) is listed first on the list of ingredients. Ingredients are always listed in a descending order, from greatest amount to least amount. If it’s second, it may make up as little as 1 percent of the product.
The Lie: Multi-Grain
Multi-grain is touted on food packaging as if it’s healthy for you, but all “multi-grain” means is that there are multiple kinds of grains in the product—often the unhealthy refined kind. And the kind of grain is more important than how many there are.
Get the Truth: Flip the package to see if whole grains are listed first in the list of ingredients to get the most health bang for your buck. And make sure “whole” is in front of every grain listed.
The Lie: Artisan
The “artisan” label evokes images of small-batch cooking and skilled chefs perusing farmer’s markets for fresh ingredients. But it’s a word not regulated by the FDA, which means anyone can use it any way they want, even with bulk quantities of frozen food. Case in point, an “artisan egg sandwich”… made by Wendy’s.
Get the Truth: Dig to find out how a food is made and what it’s made from. If it’s filled with artificial flavors, trans fats, and additives, cooked by microwave, and produced in mass quantities for huge chain restaurants and fast food place, there’s likely nothing “artisan” about it.
The Lie: “Made With Real…“
Cheesy crackers made with real cheese. Snack bars made with real fruit. Sure, they’re made with real cheese and fruit… and plenty of other stuff too. Take Kellogg’s Nutri-Grain raspberry bars—”real fruit” is on the label, and they even added “no high-fructose corn syrup” to make it sound healthier. But really, the “real fruit” is listed as raspberry puree concentrate…and it’s only third on the list, after invert sugar and corn syrup.
Get the Truth: Look at the ingredient list, not the packaging. And remember that even if the list does include real cheese or real whole fruit, it still may be sharing space with a whole bunch of junk. If a product has to cover its package in claims that it’s “real” food, be skeptical.
The Lie: “Made with 100% real/pure…“
But surely 100% real must mean something, right? Not really. Whether it’s sugary juice drinks made with 100% real fruit juice or a Betty Crocker casserole-in-a-box made with 100% real potatoes, the packaging doesn’t tell the whole story. The “made with 100% real” is a particularly deceptive kind of trickery, because it intentionally reads like the entire product is 100% made up of that ingredient. For things like fruit juice, that’s easy to buy into—until you read the label.
Get the Truth: Yep, I’m going to tell you—again—to read the list of ingredients! Take juice for example—the fruit juice inside may indeed be 100% fruit juice, but often it’s also mixed in with extra sugar, and the 100% real fruit juice only makes up 50% of what’ll end up in your drink.
The True Impacts of Sugar on Your Health
We know much more about nutrition than we did 20 or 30 years ago. We've learned to cut back on processed foods, scrutinize labels, and emphasize organic produce. But then there's sugar. And as we've come to learn, added sugar and health don't mix.
We've known for a long time that sugar is not our friend, but for many people it's as hard to quit as an addictive drug. This is no coincidence. Refined sugar does cause addiction in the brain, making it seem impossible to control our cravings.
The statistics are alarming. The average American eats 22 teaspoons of sugar a day. Children eat 32. This massive addiction is growing, too. In fact, sugar and sugar substitutes are found in many more foods today than even 10 years ago. Around 1990, the average person ate about 70 pounds of sugar each year. In 1999, U.S. Department of Agriculture estimated that number to be over 150 pounds, much of that from high-fructose corn syrup. Sugar has gone from being a special treat to a daily part of our diet. And the massive rise in diseases related to unhealthy blood sugar levels, from obesity and metabolic syndrome to diabetes and Alzheimer's, among others, certainly seems to mirror that increase. Is this a coincidence? Hardly.
Sugar and Insulin
Naturally occurring sugars found in fruits and vegetables are not a real concern. These foods have fiber, vitamins, minerals—the complete package that allows your body to process the sugars in a healthy way. Refined sugar, on the other hand, is basically a chemical extract, separated from all the healthy aspects of the original food, be it sugar cane or sugar beets, from which it was derived.
Naturally occurring sugars found in fruits and vegetables are not a real concern. These foods have fiber, vitamins, minerals—the complete package that allows your body to process the sugars in a healthy way. Refined sugar, on the other hand, is basically a chemical extract, separated from all the healthy aspects of the original food, be it sugar cane or sugar beets, from which it was derived.
Refined sugar has zero nutritional value, but it can sure wreak havoc on our bodies. First off, it spikes glucose (blood sugar) levels. Insulin, the hormone that tells cells to take in glucose, spikes as well. Increased insulin levels tell the body to form fat and release more cortisol, a stress hormone that damages immunity and increases inflammation. These increases can also lead to insulin resistance in cells, causing excess circulating glucose. And this triggers a cascade of harmful effects, fueling chronic inflammation and wreaking havoc through the body. Left unchecked, this process can directly lead to metabolic syndrome and, later on, to type 2 diabetes.
Glucose spikes are one of the reasons sugar is so hard to quit. The increased production of insulin, cortisol, and even adrenaline they cause has an addictive quality. The brief high is followed by a rapid drop. We want more sugar to sustain our energy after the glucose crash.
Sugar's Multiple Dangers
If the only worriesome effect of sugar were that it disrupts our glucose metabolism, that would be enough to warrant reducing our consumption, but it goes far beyond that.
If the only worriesome effect of sugar were that it disrupts our glucose metabolism, that would be enough to warrant reducing our consumption, but it goes far beyond that.
Refined sugar also has a bad relationship with cardiovascular health. For example, one study showed that people with high sugar intakes had much lower levels of HDL good cholesterol, as well as high triglycerides. In addition, the chronic inflammation caused by increased cortisol has been linked to cancer, heart disease, and other conditions.
Sugar consumption also has a suppressive effect on the immune system that lasts for hours after ingestion. So if you have some sugar with each meal, you are effectively suppressing your immune system all day long.
Your Brain on Sugar
One of the scariest aspects of sugar toxicity is its relationship to cognitive health. One study, conducted by the Mayo Clinic, found that people over age 70 who ate lots of sugar dramatically increased their risk for cognitive impairment.
One of the scariest aspects of sugar toxicity is its relationship to cognitive health. One study, conducted by the Mayo Clinic, found that people over age 70 who ate lots of sugar dramatically increased their risk for cognitive impairment.
This is not an isolated finding. A UCLA study found that fructose damaged memory and learning. Research published in the New England Journal of Medicine showed that higher glucose levels are linked to dementia. Other studies have made similar findings. In fact, some researchers are even calling Alzheimer's disease type 3 diabetes.
As if that weren't enough, sugar can help unbalance the levels of good to bad bacteria in our guts, leading to chronic infections. Undesirable organisms like yeast and other fungi enjoy feeding on the sugar we've eaten and flourish when there's plenty to go around. These imbalances are also linked to allergies, ADD, skin conditions, hypertension, and manic depression.
Real-World Solutions
If you were to ask me how much refined sugar is allowable, I would say none. However, that's not a realistic goal for most people. The idea is to cut back on sugar and, when we do indulge, to maximize our body's ability to process it.
If you were to ask me how much refined sugar is allowable, I would say none. However, that's not a realistic goal for most people. The idea is to cut back on sugar and, when we do indulge, to maximize our body's ability to process it.
Try not to eat sweets by themselves. Instead, combine them with foods that are high in protein, healthy oils, or fiber. These help the body metabolize the sugar, and that can reduce glucose spikes. It's definitely better to have a piece of cake after a healthy meal than as a snack on its own.
Probiotics are also important because they digest sugars for their own fuel, so they can minimize glucose spikes after a sugary meal. By adding friendly probiotic bacteria to our diets in the form of fermented foods like sauerkraut and yogurt as well as supplements, we also improve nutrient absorption, glucose metabolism, and overall digestive health.
Natural Glucose Control
There are a number of botanicals that have been shown to help control glucose spikes and improve digestion. Lipoic acid raises insulin sensitivity and can also help lower blood pressure, and alginates, which are derived from brown kelp, slow down sugar absorption. Medicinal mushrooms have also been shown to control blood sugar. In fact, a couple of recent papers have indicated they might be useful in managing type 2 diabetes. The herb fenugreek has received attention from the research community for its ability to regulate blood sugar. American ginseng and holy basil leaf can be helpful, as well.
There are a number of botanicals that have been shown to help control glucose spikes and improve digestion. Lipoic acid raises insulin sensitivity and can also help lower blood pressure, and alginates, which are derived from brown kelp, slow down sugar absorption. Medicinal mushrooms have also been shown to control blood sugar. In fact, a couple of recent papers have indicated they might be useful in managing type 2 diabetes. The herb fenugreek has received attention from the research community for its ability to regulate blood sugar. American ginseng and holy basil leaf can be helpful, as well.
Look for a metabolic support supplement that includes these and other ingredients to balance glucose and insulin levels. Getting those levels in balance moderates cravings because reducing glucose spikes helps prevent the inevitable crashes that make us reach for more sweets. A balanced metabolic support formula is an excellent way to reduce the impacts of sugar and help lessen cravings.
While sugar can be classified as an addictive substance, there is a relative upside to this equation: The less sugar we consume, the less we want. This is a great advantage as we try to cut down. We eat less, crave less, and feel much better. Now, that's pretty sweet!
5 foods you should splurge on at the supermarket
1. Chicken
When picking up chicken, buying organic makes a difference. Not only are you avoiding consuming antibiotics (gross), but the flavor is far superior. “That old saying ‘it tastes like chicken’ means is tastes like nothing,” says former Bon Appetit Deputy Food Editor Janet McCracken. “This tastes like chicken should taste.”
2. Olive oil
Put some money towards the primo stuff for finishing dishes–not for cooking them. There are so many good ones on the market, but one national brand that we like that’s not even that expensive is Columela. It’s important to keep in mind that olive oils can range from tasting buttery and mild to being pungent and peppery, and the only way to know what you prefer is to taste them. So, cook with a cheaper oil that’s mild and finish–meaning drizzle it on meat or pasta once they’re plated, or on a salad–with the more expensive oil. Whether it’s buttery or peppery is up to you.
3. Butter
We’re getting into heavy baking season, and you want to really taste the butter in those cookies. If you fork over some extra dough for the good stuff–Kerrygold and Plugra are two European brands that are fairly ubiquitous in the States now–you’ll be sure to taste butter “instead of just ‘some fat’ in the background,” says McCracken.
4. Eggs
Buy organic, and you’ll see that vibrant gold yolk instead of a pale yellow. You’ll also taste the richness of it. You’ll taste the difference between the yolk and the white, too, instead of just eating “egg” flavor. Seriously, the difference is huge. Cook an organic (preferably farm fresh) egg next to a non-organic one and prepare to have your mind blown.
5. Olives
If your market has an olive bar, check it out. If not, look for oil-cured olives or olives in brine, not the canned stuff packed in water.
When picking up chicken, buying organic makes a difference. Not only are you avoiding consuming antibiotics (gross), but the flavor is far superior. “That old saying ‘it tastes like chicken’ means is tastes like nothing,” says former Bon Appetit Deputy Food Editor Janet McCracken. “This tastes like chicken should taste.”
2. Olive oil
Put some money towards the primo stuff for finishing dishes–not for cooking them. There are so many good ones on the market, but one national brand that we like that’s not even that expensive is Columela. It’s important to keep in mind that olive oils can range from tasting buttery and mild to being pungent and peppery, and the only way to know what you prefer is to taste them. So, cook with a cheaper oil that’s mild and finish–meaning drizzle it on meat or pasta once they’re plated, or on a salad–with the more expensive oil. Whether it’s buttery or peppery is up to you.
3. Butter
We’re getting into heavy baking season, and you want to really taste the butter in those cookies. If you fork over some extra dough for the good stuff–Kerrygold and Plugra are two European brands that are fairly ubiquitous in the States now–you’ll be sure to taste butter “instead of just ‘some fat’ in the background,” says McCracken.
4. Eggs
Buy organic, and you’ll see that vibrant gold yolk instead of a pale yellow. You’ll also taste the richness of it. You’ll taste the difference between the yolk and the white, too, instead of just eating “egg” flavor. Seriously, the difference is huge. Cook an organic (preferably farm fresh) egg next to a non-organic one and prepare to have your mind blown.
5. Olives
If your market has an olive bar, check it out. If not, look for oil-cured olives or olives in brine, not the canned stuff packed in water.
Subscribe to:
Posts (Atom)