Friday, June 28, 2019
Cicada 3301 An Internet Mystery
Watch on YouTube here: Cicada 3301 An Internet Mystery
Via https://www.youtube.com/channel/UCJXDkok7BKwP1euiH6PbJiA/videos
Wednesday, June 6, 2018
Summer Grilling Season with Field Roast Sausages (Giveaway!)
Don’t miss these recipes
Check out this cool way to reduce your weight
*This post is sponsored by Field Roast
Summer grilling season is here! Sunny days, firefly nights, pink sunsets, swimming pools, lazy afternoons, smoothies, salads and of course: vegan BBQ eats!
Vegans can enjoy it all during summer BBQ season: veggie burgers, vegan sausages, vegan hot dogs and grill-marked veggies. And veganizing your grill, quite simply, just feels good from the inside out.
Vegan grilling tastes amazing thanks to one of my favorite products: Field Roast’s Grain Meat Sausages. I’m a fan. In fact, I just realized that I have been buying Field Roast products for close to ten years now, because I adore the flavors, ingredients and texture so much. I raved about them, here on the blog in 2009.
I routinely stock my fridge with Field Roast sausages and their…
This is a summary, images and full post available on HHL website!
[Read More …]
Don’t Miss this offer to take your health to next level
Learn from these cookbooks
Check out this cool way to reduce your weight
*This post is sponsored by Field Roast
Summer grilling season is here! Sunny days, firefly nights, pink sunsets, swimming pools, lazy afternoons, smoothies, salads and of course: vegan BBQ eats!
Vegans can enjoy it all during summer BBQ season: veggie burgers, vegan sausages, vegan hot dogs and grill-marked veggies. And veganizing your grill, quite simply, just feels good from the inside out.
Vegan grilling tastes amazing thanks to one of my favorite products: Field Roast’s Grain Meat Sausages. I’m a fan. In fact, I just realized that I have been buying Field Roast products for close to ten years now, because I adore the flavors, ingredients and texture so much. I raved about them, here on the blog in 2009.
I routinely stock my fridge with Field Roast sausages and their…
This is a summary, images and full post available on HHL website!
[Read More …]
Don’t Miss this offer to take your health to next level
Learn from these cookbooks
Tuesday, July 4, 2017
An App to Deconstruct Your Food
Ever wondered how long you’d have to swim to burn off the calories in an organic peanut butter cup? Or how far the strawberries or burger on your plate traveled to get there?
For answers, ask the Sage Project, one of the latest of the food technology companies helping consumers navigate nutrition. While a number of food apps count calories and track eating habits, Sage goes beyond the food label to give customers additional information about additives and preservatives, how much sugar has been adding during processing or how far a food has traveled.
“Food labels are a data visualization that we see every day, but we don’t get a lot from them,” said Sam Slover, the co-founder and chief executive of Sage. “There are a lot of things about those labels that make assumptions about what you know and what you want to know.”
Do we really need another food app? Apple’s app store already lists more than three dozen apps offering users information and advice about calories, nutrition data and weight loss, but research shows that many consumers have a failed relationship with their food apps. For instance, in January, about 16 percent of the people who downloaded the Lose It app were using it once a day. By June, only 10 percent were using it that often, according to research firm 7Park Data.
“These apps have trouble keeping customers loyal — if you use them successfully, you don’t need them any more, and if you don’t use them successfully, you may not think it’s worth it to try more,” said Byrne Hobart, the lead analyst at 7Park Data. “They’re kind of like the dating apps that way.”
The Sage app hopes to inspire more loyalty by providing a trove of useful and quirky information about the food you eat. It contains data on about 20,000 products, though you still may not find your favorite junk foods. Most of the products in the database are described as “natural” and “organic.” But if you shop at Whole Foods, you’re in luck. Sage has partnered with Whole Foods Market, deconstructing all of the roughly 7,000 items sold in the grocer’s new “365” store chains in Los Angeles and Lake Oswego, Ore.
To begin using Sage, which is available online or as a web-based app, a user signs up and enters any food restrictions and personal preferences. Only want to see products without additives and preservatives? No problem. Interested in digestive health? Sage will comb through its database and show you products with probiotics, high fiber and whole grains.
The app displays a wide variety of information using colorful graphics and animated food characters, and it’s surprisingly fun and entertaining to use. The app told me that Surf Sweet gummy bears, for instance, do have a fair amount of added sugar but also have “good nutrient density,” meaning that, among other things, they supply a high amount of vitamin C (much to my delight). A jump-roping chocolate bar informs me that I’d need to jump rope for 19 minutes — or a snorkeling olive recommends 23 minutes of swimming — to burn off a serving of Justin’s Organic milk chocolate peanut butter cups.
“Customers want a better understanding of how a product is sourced, the quality standards behind it, whether the labor that made it was paid a fair wage, its impact on the environment,” said Jason Buechel, the chief information officer at Whole Foods. “This is a way to give them all that information that isn’t captured on the nutrition label.”
Take the Beast Burger, for instance, a meatless burger sold at Whole Foods. Type the name of the burger into Sage or flip through a list, and you’ll find its basic nutritional profile and calorie content, with highlights of its nutritional strengths.
Using animated food characters — a pear doing yoga, a watermelon riding a bike — the app shows how much exercise would be required to work off the burger. In my case, it’s 20 minutes of running, 22 minutes of jumping rope, 28 minutes of swimming or biking, 44 minutes of dance or 89 minutes of yoga.
Helping Application to rank in Google play Store
Sage also identifies any allergens — corn and seeds in the case of the Beast Burger — and offers detailed explanations of all the burger’s ingredients, and why they’re used should you be interested. For instance: “Calcium chloride, a salt, is used in canned goods to improve stability and quality and as a firming agent in tofu production.”
The system awards “badges” to the burger for things like an abundance of healthy fats and protein and having recyclable packaging, and it explains what diets — dairy free, gluten free, vegan, vegetarian and ketogenic — it does not violate. To make nutrition recommendations like “fiber friendly” or “heart healthy,” Sage uses nutritional standards set by the Food and Drug Administration and the American Heart Association. An in-house team of dietitians and nutritionists have created standards for badges like “healthy fats” or “contains probiotics” — areas where the F.D.A. doesn’t set guidelines.
Finally, the app tells you where the product is made or sourced. The Beast Burger is American made. If you decided to check out Driscoll strawberries, you might learn your batch came from Mexico.
It also can tailor daily nutritional requirements to a user’s specific weight, height and lifestyle. For instance, Sage came up with a recommended daily caloric intake of about 3,300 calories that is rich in protein for Mr. Slover, given his height, weight and exercise routine — he’s a triathlete. It recommended a 1,600-calorie diet with a lower portion of protein for his mother.
http://seotrafficsite.com/services/video-marketing/
“All those things on a label telling you that a product gives you, say, 10 percent of the daily requirement of protein is based on a default, 2,000-calorie-day diet, a kind of one-size-fits-all approach that doesn’t work,” Mr. Slover said.
One thing the Sage app won’t tell you is what you should or shouldn’t eat. You will have to figure that out for yourself. “I’m not a big fan of red, yellow and green scoring mechanisms for food,” Mr. Slover said. “I don’t think they’re well received by consumers or used very much.”
Source: An App to Deconstruct Your Food seen first on https://well.blogs.nytimes.com
For answers, ask the Sage Project, one of the latest of the food technology companies helping consumers navigate nutrition. While a number of food apps count calories and track eating habits, Sage goes beyond the food label to give customers additional information about additives and preservatives, how much sugar has been adding during processing or how far a food has traveled.
“Food labels are a data visualization that we see every day, but we don’t get a lot from them,” said Sam Slover, the co-founder and chief executive of Sage. “There are a lot of things about those labels that make assumptions about what you know and what you want to know.”
Do we really need another food app? Apple’s app store already lists more than three dozen apps offering users information and advice about calories, nutrition data and weight loss, but research shows that many consumers have a failed relationship with their food apps. For instance, in January, about 16 percent of the people who downloaded the Lose It app were using it once a day. By June, only 10 percent were using it that often, according to research firm 7Park Data.
“These apps have trouble keeping customers loyal — if you use them successfully, you don’t need them any more, and if you don’t use them successfully, you may not think it’s worth it to try more,” said Byrne Hobart, the lead analyst at 7Park Data. “They’re kind of like the dating apps that way.”
The Sage app hopes to inspire more loyalty by providing a trove of useful and quirky information about the food you eat. It contains data on about 20,000 products, though you still may not find your favorite junk foods. Most of the products in the database are described as “natural” and “organic.” But if you shop at Whole Foods, you’re in luck. Sage has partnered with Whole Foods Market, deconstructing all of the roughly 7,000 items sold in the grocer’s new “365” store chains in Los Angeles and Lake Oswego, Ore.
To begin using Sage, which is available online or as a web-based app, a user signs up and enters any food restrictions and personal preferences. Only want to see products without additives and preservatives? No problem. Interested in digestive health? Sage will comb through its database and show you products with probiotics, high fiber and whole grains.
The app displays a wide variety of information using colorful graphics and animated food characters, and it’s surprisingly fun and entertaining to use. The app told me that Surf Sweet gummy bears, for instance, do have a fair amount of added sugar but also have “good nutrient density,” meaning that, among other things, they supply a high amount of vitamin C (much to my delight). A jump-roping chocolate bar informs me that I’d need to jump rope for 19 minutes — or a snorkeling olive recommends 23 minutes of swimming — to burn off a serving of Justin’s Organic milk chocolate peanut butter cups.
“Customers want a better understanding of how a product is sourced, the quality standards behind it, whether the labor that made it was paid a fair wage, its impact on the environment,” said Jason Buechel, the chief information officer at Whole Foods. “This is a way to give them all that information that isn’t captured on the nutrition label.”
Take the Beast Burger, for instance, a meatless burger sold at Whole Foods. Type the name of the burger into Sage or flip through a list, and you’ll find its basic nutritional profile and calorie content, with highlights of its nutritional strengths.
Using animated food characters — a pear doing yoga, a watermelon riding a bike — the app shows how much exercise would be required to work off the burger. In my case, it’s 20 minutes of running, 22 minutes of jumping rope, 28 minutes of swimming or biking, 44 minutes of dance or 89 minutes of yoga.
Helping Application to rank in Google play Store
Sage also identifies any allergens — corn and seeds in the case of the Beast Burger — and offers detailed explanations of all the burger’s ingredients, and why they’re used should you be interested. For instance: “Calcium chloride, a salt, is used in canned goods to improve stability and quality and as a firming agent in tofu production.”
The system awards “badges” to the burger for things like an abundance of healthy fats and protein and having recyclable packaging, and it explains what diets — dairy free, gluten free, vegan, vegetarian and ketogenic — it does not violate. To make nutrition recommendations like “fiber friendly” or “heart healthy,” Sage uses nutritional standards set by the Food and Drug Administration and the American Heart Association. An in-house team of dietitians and nutritionists have created standards for badges like “healthy fats” or “contains probiotics” — areas where the F.D.A. doesn’t set guidelines.
Finally, the app tells you where the product is made or sourced. The Beast Burger is American made. If you decided to check out Driscoll strawberries, you might learn your batch came from Mexico.
It also can tailor daily nutritional requirements to a user’s specific weight, height and lifestyle. For instance, Sage came up with a recommended daily caloric intake of about 3,300 calories that is rich in protein for Mr. Slover, given his height, weight and exercise routine — he’s a triathlete. It recommended a 1,600-calorie diet with a lower portion of protein for his mother.
http://seotrafficsite.com/services/video-marketing/
“All those things on a label telling you that a product gives you, say, 10 percent of the daily requirement of protein is based on a default, 2,000-calorie-day diet, a kind of one-size-fits-all approach that doesn’t work,” Mr. Slover said.
One thing the Sage app won’t tell you is what you should or shouldn’t eat. You will have to figure that out for yourself. “I’m not a big fan of red, yellow and green scoring mechanisms for food,” Mr. Slover said. “I don’t think they’re well received by consumers or used very much.”
Source: An App to Deconstruct Your Food seen first on https://well.blogs.nytimes.com
Monday, July 3, 2017
Food As Medicine: It's Not Just A Fringe Idea Anymore
Several times a month, you can find a doctor in the aisles of Ralph's market in Huntington Beach, Calif., wearing a white coat and helping people learn about food. On one recent day, this doctor was Daniel Nadeau, wandering the cereal aisle with Allison Scott, giving her some ideas on how to feed kids who studiously avoid anything that tastes healthy.
"Have you thought about trying smoothies in the morning?" he asks her. "The frozen blueberries and raspberries are a little cheaper, and berries are really good for the brain."
Scott is delighted to get food advice from a physician who is program director of the nearby Mary and Dick Allen Diabetes Center, part of the St. Joseph Hoag Health alliance. The center's "Shop with Your Doc" program sends doctors to the grocery store to meet with any patients who sign up for the service, plus any other shoppers who happen by with questions.
Nadeau notices the macaroni-and-cheese boxes in Scott's shopping cart and suggests she switch to whole grain pasta and real cheese.
"So I'd have to make it?" she asks, her enthusiasm waning at the thought of how long that might take, just to have her kids reject it. "I'm not sure they'd eat it. They just won't eat it."
Nadeau says sugar and processed foods are big contributors to the rising diabetes rates among children.
"In America, over 50 percent of our food is processed food," Nadeau tells her. "And only 5 percent of our food is plant-based food. I think we should try to reverse that."
Scott agrees to try more smoothies for the kids and to make real macaroni and cheese. Rack up one point for the doctor, zero for diabetes.
A small revolution brewing
Nadeau is part of a small revolution brewing across California. The food-as-medicine movement has been around for decades, but it's making inroads as physicians and medical institutions make food a formal part of treatment, rather than relying solely on medications. By prescribing nutritional changes or launching programs such as "Shop with Your Doc," they're trying to prevent, limit or even reverse disease by changing what patients eat.
"There's no question people can take things a long way toward reversing diabetes, reversing hypertension, even preventing cancer by food choices," Nadeau says.
In the big picture, says Dr. Richard Afable, CEO and president of St. Joseph Hoag Health, medical institutions across the state are starting to make a philosophical switch to becoming a health organization, not just a health care organization.
That sentiment echoes the tenets of the Therapeutic Food Pantry program at Zuckerberg San Francisco General Hospital, which completed its pilot phase and is about to expand on an ongoing basis to five clinic sites throughout the city. The program will offer patients several bags of food prescribed for their condition, along with intensive training in how to cook it.
"We really want to link food and medicine, and not just give away food," says Dr. Rita Nguyen, the hospital's medical director of Healthy Food Initiatives. "We want people to understand what they're eating, how to prepare it, the role food plays in their lives."
In Southern California, Loma Linda University School of Medicine is offering specialized training for its resident physicians in Lifestyle Medicine — that's a formal subspecialty in using food to treat disease.
Research on the power of food to treat or reverse disease is beginning to accumulate, but that doesn't mean diet alone is always the solution, or that every illness can benefit substantially from dietary changes. Nonetheless, physicians say they look at the cumulative data and a clear picture emerges: that the salt, sugar, fat and processed foods in the American diet contribute to the nation's high rates of obesity, diabetes and heart disease. According to the World Health Organization, 80 percent of deaths from heart disease and stroke are caused by high blood pressure, tobacco use, elevated cholesterol and low consumption of fruits and vegetables.
"It's a different paradigm of how to treat disease," says Dr. Brenda Rea, who helps run the family and preventive medicine residency program at Loma Linda University School of Medicine.
Choosing which foods to prescribe
The lifestyle medicine subspecialty is designed to train doctors in how to prevent and treat disease, in part, by changing patients' nutritional habits. The medical center and school at Loma Linda also has a food pantry and kitchen for patients.
Many people don't know how to cook, Rea says; they only know how to heat things up. That means depending on packaged food with high salt and sugar content. So teaching people about which foods are nutritious and how to prepare them, she says, can actually transform a patient's life. And beyond that, it might transform the health and lives of that patient's family.
"What people eat can be medicine or poison," Rea says. "As a physician, nutrition is one of the most powerful things you can change to reverse the effects of chronic disease."
Studies have explored evidence that dietary changes can slow inflammation, for example, or make the body inhospitable to cancer cells.
In general, many lifestyle medicine physicians recommend a plant-based diet — particularly for people with diabetes or other inflammatory conditions.
"As what happened with tobacco, this will require a cultural shift, but that can happen," says Nguyen. "In the same way physicians used to smoke, and then stopped smoking and were able to talk to patients about it, I think physicians can have a bigger voice in it."
Do visit to get your article posted on http://seotrafficsite.com/services/digital-marketing/
This story originally appeared on the website of member station KQED in California.
Source:
Food As Medicine: It's Not Just A Fringe Idea Anymore first published in http://www.npr.org
"Have you thought about trying smoothies in the morning?" he asks her. "The frozen blueberries and raspberries are a little cheaper, and berries are really good for the brain."
Scott is delighted to get food advice from a physician who is program director of the nearby Mary and Dick Allen Diabetes Center, part of the St. Joseph Hoag Health alliance. The center's "Shop with Your Doc" program sends doctors to the grocery store to meet with any patients who sign up for the service, plus any other shoppers who happen by with questions.
Nadeau notices the macaroni-and-cheese boxes in Scott's shopping cart and suggests she switch to whole grain pasta and real cheese.
"So I'd have to make it?" she asks, her enthusiasm waning at the thought of how long that might take, just to have her kids reject it. "I'm not sure they'd eat it. They just won't eat it."
Nadeau says sugar and processed foods are big contributors to the rising diabetes rates among children.
"In America, over 50 percent of our food is processed food," Nadeau tells her. "And only 5 percent of our food is plant-based food. I think we should try to reverse that."
Scott agrees to try more smoothies for the kids and to make real macaroni and cheese. Rack up one point for the doctor, zero for diabetes.
A small revolution brewing
Nadeau is part of a small revolution brewing across California. The food-as-medicine movement has been around for decades, but it's making inroads as physicians and medical institutions make food a formal part of treatment, rather than relying solely on medications. By prescribing nutritional changes or launching programs such as "Shop with Your Doc," they're trying to prevent, limit or even reverse disease by changing what patients eat.
"There's no question people can take things a long way toward reversing diabetes, reversing hypertension, even preventing cancer by food choices," Nadeau says.
In the big picture, says Dr. Richard Afable, CEO and president of St. Joseph Hoag Health, medical institutions across the state are starting to make a philosophical switch to becoming a health organization, not just a health care organization.
That sentiment echoes the tenets of the Therapeutic Food Pantry program at Zuckerberg San Francisco General Hospital, which completed its pilot phase and is about to expand on an ongoing basis to five clinic sites throughout the city. The program will offer patients several bags of food prescribed for their condition, along with intensive training in how to cook it.
"We really want to link food and medicine, and not just give away food," says Dr. Rita Nguyen, the hospital's medical director of Healthy Food Initiatives. "We want people to understand what they're eating, how to prepare it, the role food plays in their lives."
In Southern California, Loma Linda University School of Medicine is offering specialized training for its resident physicians in Lifestyle Medicine — that's a formal subspecialty in using food to treat disease.
Research on the power of food to treat or reverse disease is beginning to accumulate, but that doesn't mean diet alone is always the solution, or that every illness can benefit substantially from dietary changes. Nonetheless, physicians say they look at the cumulative data and a clear picture emerges: that the salt, sugar, fat and processed foods in the American diet contribute to the nation's high rates of obesity, diabetes and heart disease. According to the World Health Organization, 80 percent of deaths from heart disease and stroke are caused by high blood pressure, tobacco use, elevated cholesterol and low consumption of fruits and vegetables.
"It's a different paradigm of how to treat disease," says Dr. Brenda Rea, who helps run the family and preventive medicine residency program at Loma Linda University School of Medicine.
Choosing which foods to prescribe
The lifestyle medicine subspecialty is designed to train doctors in how to prevent and treat disease, in part, by changing patients' nutritional habits. The medical center and school at Loma Linda also has a food pantry and kitchen for patients.
Many people don't know how to cook, Rea says; they only know how to heat things up. That means depending on packaged food with high salt and sugar content. So teaching people about which foods are nutritious and how to prepare them, she says, can actually transform a patient's life. And beyond that, it might transform the health and lives of that patient's family.
"What people eat can be medicine or poison," Rea says. "As a physician, nutrition is one of the most powerful things you can change to reverse the effects of chronic disease."
Studies have explored evidence that dietary changes can slow inflammation, for example, or make the body inhospitable to cancer cells.
In general, many lifestyle medicine physicians recommend a plant-based diet — particularly for people with diabetes or other inflammatory conditions.
"As what happened with tobacco, this will require a cultural shift, but that can happen," says Nguyen. "In the same way physicians used to smoke, and then stopped smoking and were able to talk to patients about it, I think physicians can have a bigger voice in it."
Do visit to get your article posted on http://seotrafficsite.com/services/digital-marketing/
This story originally appeared on the website of member station KQED in California.
Source:
Food As Medicine: It's Not Just A Fringe Idea Anymore first published in http://www.npr.org
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Cicada 3301 An Internet Mystery
Watch on YouTube here: Cicada 3301 An Internet Mystery Via https://www.youtube.com/channel/UCJXDkok7BKwP1euiH6PbJiA/videos
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Watch on YouTube here: Best SEO company in Surat contact us 91-8692-999510 via Brooke lennon
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Don’t miss these recipes Check out this cool way to reduce your weight *This post is sponsored by Field Roast Summer grilling season ...
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Watch on YouTube here: Personality test for kids 8692-999510 | Ideal Career Map via Brooke lennon
