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YOU CAN DO IT.
Stay away from Kirkland Signature pistachio nuts! In one of the nuts, which you can buy at costco, I found a maggot about the same size as a thumb nail. Not only is this revolting, but if swallowed without being killed they could start a process called myiasis, otherwise known as the eating of human/animal flesh. Please spread the word
The Ultimate Energy Bites
Makes 15 â 20 balls, depending on size
- 1 cup of medjool dates
- 3/4 of a cup of almonds
- 3/4 of a cup of walnuts
- 2 tablespoons of chia seeds
- 2 tablespoons of ground flax seed
- 2 tablespoons of cinnamon
- 1 tablespoon of coconut oil
- 1 tablespoon of hemp protein powder
- 1 tablespoon of raw cacao powder
- 1 tablespoon of water
http://deliciouslyella.com/the-ultimate-energy-bites-vegan-gluten-free-dairy-free/
LOVE IT!!
Here's the exact reason women should NEVER diet like men. Special tips for controlling female metabolism for that tight tummy and waistline you deserve.
Got out today! The weather is nice, the sun is out. A simple walk in the park is good to your health. I know I'll be out enjoying this weather! :)
Just came to my attention! Check this out, I'm sure we've all done it. I know I have.
Original: https://screen.yahoo.com/popular/why-youre-not-getting-results-144015037.html
Never Seen It
A few weeks back, I stopped by Fleischerâs butcher shop in Kingston, New York, about an hour and a half north of the city. I was looking to buy a rack of lamb to grill up on the Weber. But then I noticed the house-ground beef-and-bacon burger mix, and I was like, Well, duh! Of course they grind their beef with bacon. Why wouldnât you do that?Â
But as long as Iâve been going to butcher shops, Iâve never seen it done. I got it touch with Fleischerâs co-owner Josh Applestone, who says he gets that reaction a lot. âItâs kind of like peanut butter and chocolate,â he says of the shopâs signature grind. âI mean, how can you beat it?â
Fleischerâs specializes in locally raised grass-fed meat, and theyâre one of those DIY shops that never lets a scrap go to waste. Their basic ground beef is a ânose-to-tailâ mix composed of chuck, sirloin, belly, roundâthe works. They smoke the bacon themselves and incorporate the fatty discarded ends into their burger mix.
SEE MORE:Â 10 Things Chef David Chang Canât Do Without
Of course, custom burger blends are everywhere these days. Shake Shack in New York City relies on a combination of brisket, chuck, and short rib (reportedly) for its insanely popular patty. Minetta Tavern relies on ground dry-aged steak for the funky, aggressive punch of its Black Label burger.
The keyâno matter what kind of blend you opt forâis making sure the mix has a relatively high fat content. Thatâs where the juiciness and much of the flavor comes from. Fleischerâs grind yields a slightly smoky, salty, luscious burgerâabout 70 percent meat and 30 percent fat.
QUESTION IS, HOW DO YOU COOK IT?
I took a couple of pounds of the beef-and-bacon grind home and cooked it up, both on a charcoal grill and on the stovetop.Â
A FEW POINTERS TO KEEP IN MIND:
As Applestone will tell you, you want to get your pan smoking hot before you lay the patty down. And the meat is fatty enough that you wonât need muchâif anyâoil.
If you can get your hands on a blue-steel sautÊ pan (kind of like a crepe pan), go for it. Cast iron is also a great option.
No doctoring or crazy fixings required. Any freshly ground beef with at least 20 percent fat content just doesnât need it. A little salt and pepper will do.
SEE MORE:Â How to Make Better Meat, Overnight
AND THEN THE BASICS:
Applestone keeps it old-school with Martinâs potato rolls. âThey might not be good for you, but theyâre really tasty,â he says. âI love that squishy potato flavor.â
And like most burger purists, he keeps it fairly simple with the fixingsâmayo, a little ketchup, maybe some raw onion. And then he letâs it all meld together.
"I just love that last piece of bun filled with all that bad stuff," he says. "The grease, the mayo, the salt. Itâs like the popeâs nose of the burger."
SEE MORE:Â 25 Best Restaurants in America for 2014
Did you drink water today? I hope so!
Would you rather sit by the emergency exit? That's just an easy way... think about it. You are capable of making your way regardless.
-Unknown
"Live a better life healthy, you can make it happen."
The secret to getting ahead is getting started. -Mark Twain
YES!! Lets get to it!
Câmon do a squat! || @niyuno on We Heart It http://weheartit.com/entry/112022006/via/niyuno
Why Does Airline Food Taste So Bad?
By Barbara Peterson, CNTraveler.com
Itâs a question every traveler has asked themselves at some point: Why does airplane food taste so bad? No matter what it isâfish, chicken, even pastaâevery meal served in the air seems to taste undeniably worse than its on-the-ground counterpart. To get to the bottom of this dilemma, we consulted Grant Mickels, the executive chef for culinary development of Lufthansaâs LSG Sky Chefsâwho had some surprising revelations. Namely: That the foodâs not really the problem here. âAt 35,000 feet, the first thing that goes is your sense of taste,â explained Mickels. He explained that the quality of the food and its ingredients isnât to blame, itâs the way you experience it. Itâs even been tested: The Fraunhofer Institute, a research organization based in Germany, did a study on why a dish that would be delicious in a fine dining restaurant could be, as Mickels put it, âso dull in the air.â In a mock aircraft cabin, researchers tried out ingredients at both sea level and in a pressurized conditionâand the differences in taste were startling.
More: Lufthansa Chefsâ Brilliant Idea to Improve Airplane FoodÂ
The tests revealed that the cabin atmosphereâpressurized at 8,000 feetâcombined with the cool, dry cabin air âmakes your taste buds go numb, almost as if you had a cold,â explained Mickels. In fact, our perception of saltiness and sweetness drops by around 30 percent at high altitude. It also doesnât help that the decreased humidity in the cabin dries out your nose and dulls the olfactory sensors essential for tasting the flavor of an ingredient or dish.
See Also:Â Americaâs Best SandwichesÂ
Though your muted taste buds are the main reason behind your unpalatable airline food, its journey from the catering kitchen to your plate admittedly doesnât help, according to Harold McGee, a scientist and the author of On Food and Cooking: The Science and Lore of the Kitchen. After the food is prepared, itâs chilled and stored until itâs time to load it onto a truck and, finally, onto the plane where itâs served to passengersâwhich could be hours later. âWhen food gets warmed up to room temperature or above, it starts to deteriorate, and once it crosses a thresholdâ160 degrees for meat, 140 degrees for fishâit is going to be dry and tough, no matter what you do,â McGee explained when I interviewed him for an article on celebrity chefs a few years ago.
Original post can be found here: https://www.yahoo.com/food/why-does-airline-food-taste-so-bad-turns-out-its-all-82218508393.html
Are you tired of spending so much to loss weight? Read more in my website for the answer, click here
If youâre watching this video, you might be procrastinating! Thereâs a genetic reason for putting off important things, but the Internet is one of the main reasons that the number of procrastinators has grown so much in recent years. What can you do about it? Two things tend to help: Set deadlines that have consequences and, ironically, give yourself a limited amount structured procrastination time.
For original video, click below: https://screen.yahoo.com/why-procrastinate-discovery-news-190000605.html
If you want to make a change about your weight and try a new method, click here
When âLikingâ a Brand Online Voids the Right to Sue
By STEPHANIE STROM
FILE - This June 16, 2011 file photo shows boxes of Cheerios in a store in Akron, N.Y. Large food companies are trying to head off state-by-state efforts to enact mandatory labeling of genetically modified ingredients by proposing new voluntary labels nationwide. The food industry and farm groups are pushing Congress to pass legislation that would require the Food and Drug Administration to create guidelines for the new labels, which food manufacturers could use. (AP Photo/David Duprey, File)
Might downloading a 50-cent coupon for Cheerios cost you legal rights?
General Mills, the maker of cereals like Cheerios and Chex as well as brands like Bisquick and Betty Crocker, has quietly added language to its website to alert consumers that they give up their right to sue the company if they download coupons, âjoinâ it in online communities like Facebook, enter a company-sponsored sweepstakes or contest or interact with it in a variety of other ways.
Instead, anyone who has received anything that could be construed as a benefit and who then has a dispute with the company over its products will have to use informal negotiation via email or go through arbitration to seek relief, according to the new terms posted on its site.
In language added on Tuesday after The New York Times contacted it about the changes, General Mills seemed to go even further, suggesting that buying its products would bind consumers to those terms.
âWeâve updated our Privacy Policy,â the company wrote in a thin, gray bar across the top of its home page. âPlease note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration.â
The change in legal terms, which occurred shortly after a judge refused to dismiss a case brought against the company by consumers in California, made General Mills one of the first, if not the first, major food companies to seek to impose what legal experts call âforced arbitrationâ on consumers.
âAlthough this is the first case Iâve seen of a food company moving in this direction, others will follow â why wouldnât you?â said Julia Duncan, director of federal programs and an arbitration expert at the American Association for Justice, a trade group representing plaintiff trial lawyers. âItâs essentially trying to protect the company from all accountability, even when it lies, or say, an employee deliberately adds broken glass to a product.â
General Mills declined to make anyone available for an interview about the changes. âWhile it rarely happens, arbitration is an efficient way to resolve disputes â and many companies take a similar approach,â the company said in a statement. âWe even cover the cost of arbitration in most cases. So this is just a policy update, and weâve tried to communicate it in a clear and visible way.â
A growing number of companies have adopted similar policies over the years, especially after a 2011 Supreme Court decision, AT&T Mobility v. Concepcion, that paved the way for businesses to bar consumers claiming fraud from joining together in a single arbitration. The decision allowed companies to forbid class-action lawsuits with the use of a standard-form contract requiring that disputes be resolved through the informal mechanism of one-on-one arbitration.
Credit card and mobile phone companies have included such limitations on consumers in their contracts, and in 2008, the magazine Mother Jones published an article about a Whataburger fast-food restaurant that hung a sign on its door warning customers that simply by entering the premises, they agreed to settle disputes through arbitration.
Companies have continued to push for expanded protection against litigation, but legal experts said that a food company trying to limit its customersâ ability to litigate against it raised the stakes in a new way.
What if a child allergic to peanuts ate a product that contained trace amounts of nuts but mistakenly did not include that information on its packaging? Food recalls for mislabeling, including failures to identify nuts in products, are not uncommon.
âWhen youâre talking about food, youâre also talking about things that can kill people,â said Scott L. Nelson, a lawyer at Public Citizen, a nonprofit advocacy group. âThere is a huge difference in the stakes, between the benefit youâre getting from this supposed contract youâre entering into by, say, using the companyâs website to download a coupon, and the rights theyâre saying youâre giving up. That makes this agreement a lot broader than others out there.â
Big food companies are concerned about the growing number of consumers filing class-action lawsuits against them over labeling, ingredients and claims of health threats. Almost every major gathering of industry executives has at least one session on fighting litigation.
Last year, General Mills paid $8.5 million to settle lawsuits over positive health claims made on the packaging of its Yoplait Yoplus yogurt, saying it did not agree with the plaintiffâs accusations but wanted to end the litigation. In December 2012, it agreed to settle another suit by taking the word âstrawberryâ off the packaging label for Strawberry Fruit Roll-Ups, which did not contain strawberries.
General Mills amended its legal terms after a judge in California on March 26 ruled against its motion to dismiss a case brought by two mothers who contended that the company deceptively marketed its Nature Valley products as ânaturalâ when they contained processed and genetically engineered ingredients.
âThe front of the Nature Valley productsâ packaging prominently displays the term â100% Naturalâ that could lead a reasonable consumer to believe the products contain only natural ingredients,â wrote the district judge, William H. Orrick.
He wrote that the packaging claim âappears to be falseâ because the products contain processed ingredients like high-fructose corn syrup and maltodextrin.
Arbitration experts said courts would probably require General Mills to prove that a customer was aware of its new policy before issuing decisions denying legal action against the company.
The policy is so broadly written, lawyers say, that it is likely to raise interesting legal questions.
For instance, on Tuesday an order was placed through the companyâs online store for a Cheerios bowl, before General Mills posted the notice about the change to its legal terms on its home page.
At no point did the order system suggest changes had been made to the legal terms governing the buyer. It offered a link to the companyâs privacy policy, and two opt-out boxes for receiving promotional materials through email.
Whether a court would rule that, under the new policy, the buyer of the bowl could not sue General Mills was unclear, since the General Mills home page now included a message about the changes it had made to its legal terms.
âA transaction has taken place that, according to General Mills, includes an agreement to submit to informal negotiation or arbitration in the event of a dispute,â Mr. Nelson said.
He said he did not think a court would agree to enforce the policy if a consumer merely visited a General Mills website, âbut we really donât know.â
âYou can bet,â he said, âthere will be some subpoenas for computer hard drives in the future.â
For original post, you can find it here:
http://finance.yahoo.com/news/liking-brand-online-voids-sue-005550389.html