Invasion of the Giant Russian Crabs

Monster crabs are invading Europe. Armed with a jar of mayonnaise, Stephen Bleach steps into battle.
An army of red monsters is marching west from Russia. They have eight legs, and huge claws, and they grow up to 6ft wide. They’ll eat anything they can catch. There are 10 million of them, and they’re multiplying rapidly.
So, I ask you, what better way to spend a short break than to nip up to Norway, catch a few with your bare hands and eat them with garlic mayonnaise?

The monsters in question are red king crabs and, while they’re not likely to put an end to the human race, they’re certainly enough to give it a few nightmares. They have shells covered in evil spikes and chillingly complex, insect-like mouth parts, all blown up to outlandish proportions.

They look like something dreamt up by the special-effects department of a film studio specialising in gratuitously nasty horror B-movies, then rejected by the director as implausibly unpleasant. I have stared deep into their stick-mounted eyes from a distance of six inches, and all I saw there was a dumb, relentless malevolence.

If you’d like to do the same, you need to go to Finnmark, at the very top of Norway. If you look on the map, it’s that spiky mohican haircut of land that fans out way, way above the Arctic Circle. Briefly, this is why the crabs are there: king crabs are native to Kamchatka, 2,500 miles away at the eastern end of Siberia.

Top 10 Food Items Made From Soybeans

If you haven’t found a tasty food item that’s made from soy, then you haven’t been looking very hard. The bean is incredibly versatile – it can be created to resemble many different food-types, notably dairy and meat. But its biggest fans extol its health benefits, which have been well-documented. Studies have shown that soy contains antioxidants – daidzein and genistein – that have an anti-cancer effect. Additionally, it fights osteoporosis and enhances calcium retention. Whether you’re refining your diet or simply enjoy soy products, the food items listed below are excellent additions to your pantry or fridge.

1. Burgers
   Unlike regular burgers, soy burgers are low in calories and fat. And you don’t have to be vegan to enjoy a Boca Burger, which is perhaps the best-known of the veggie burger category because of its authentic meat-like taste. They’re easy to prepare; just take them out of your freezer and heat them up, and in minutes you’ll be ready to eat like a carnivore.
2. Sausages
   Looking to pig out on sausage without actually eating the pig? Soy sausage is another excellent food item for new vegetarians who are attempting to phase out meat in their diets. Italian sausages, kielbasas and beer brats made from soy can be enhanced with the additions of sauerkraut, vegetarian beans, barbecue sauce or a bun with ketchup and/or mustard.
3. Tempeh
   Most Westerners are unfamiliar with Tempeh – a food native to Indonesia that’s high in protein and appropriate to eat with a variety of foods. It’s composed of slightly-fermented soybeans that have been cooked, and it’s made into a patty. Sometimes Tempeh is combined with grains and seeds, giving it a unique flavor. It can be used as a meat substitute and a soup, salad or stir-fry add-on.
4. Tofu
   Tofu has been a staple of the Chinese diet for more than two millennia, and today, it’s a popular food item among Westerners. Made from soy milk, tofu’s best attribute is its ability to absorb the flavor of the foods with which it’s combined. There are numerous tofu recipes, including tofu rice pilaf, tofu sloppy Joes or lasagna.
5. Nuts
   Soy nuts are a tasty snack that can be made at home during a rainy day. After soaking in water for several hours, simply bake them for 30 to 50 minutes or stick them in the microwave for 10 to 15 minutes. They’re an excellent source of energy, so stock up on them and eat them when you’re on the go.
6. Soy Bars
   If you like granola bars, then you’ll enjoy soy bars. They come in a variety of flavors and include large quantities of protein, vitamins, minerals, fiber, amino acids and antioxidant isoflavones. It’s an excellent snack for health-conscious people who prefer to avoid fatty and salty foods in between meals.
7. Cheese
   Cheese lovers can enjoy the taste of regular cheese without the fat and cholesterol. At your local health food store, you’ll find varying types of soy cheese – like mozzarella, cheddar, American, parmesan, pepper jack and monetary jack – many of which possess the texture and melt-ability of regular cheese.
8. Soy (Milk) Shake
   Soy shakes are low in fat, high in taste and easy to make. For example, if you crave a strawberry shake, then simply combine two cups of silken tofu, two cups of fresh strawberries, a half-cup of ice, a half-cup of plain soy milk, two tablespoons of honey and two tablespoons of jam – and blend. You can also purchase readymade soy shakes from health food grocers.
9. Ice Cream
   Even if you’re on a dairy-free diet, you don’t have to sacrifice ice cream. Soy ice cream offers all of the flavor that traditional dairy-based ice cream offers, but with less saturated fat. There are a variety of brands that produce soy ice cream, so you can taste test until you find one that best resembles the real deal.
10. Yogurt
    Soy yogurt is abundant in grocery stores, offering a low-fat alternative to dairy-based yogurt. An added benefit of soy yogurt is the presence of lactobacteria, which promote the health of your digestive system and lower your chances of getting colon cancer. Its flavor and nutritional value can be enhanced with the addition of fresh fruit.

Surprising Reasons to Eat More Blueberries

1. Catechins found in blueberries activate fat-burning genes in abdominal fat cells to assist with weight loss, and belly fat loss in particular. According to research at Tufts University, regularly ingesting catechins increases abdominal fat loss by 77 percent and double total weight loss.

2. They contain a group of natural phytonutrients (plant nutrient) called proanthocyanidins which have a unique ability to protect both the watery and fatty parts of the brain against damage from some environmental toxins.

3. Blueberries are one of the richest sources of proanthocyanidins. These phytonutrients decrease free radicals levels that are linked to aging (yes wrinkling!) and disease.

4. In animal studies, those given an extract of blueberries had less motor skill decline and performed better on memory tests than animals not given the blueberries. Researchers conclude that compounds in blueberries may reverse some age-related memory loss and motor skill decline.

5. Blueberries are packed with vitamins C, E, riboflavin, niacin, and folate.

6. They are a rich source of the phytonutrients ellagic acid. Ellagic acid has proven anticancer and genetic-material-protection capabilities. It also encourages a healthy rate of apoptosis—how the body seeks out and destroys harmful or damaged cells, like cancer cells.

7. Because they contain plentiful amounts of the phytonutrient quercetin, they may reduce the likelihood and severity of allergies.

8. Blueberries contain minerals like iron, magnesium, manganese, and potassium.

9. Blueberries contain salicylic acid—the natural version of aspirin. Salicylic acid is known to thin the blood and reduce pain.

10. Blueberries are excellent anti-inflammatory agents. They increase the amounts of compounds called heat-shock proteins that decrease as people age. When heat shock proteins decrease the result is inflammation and damage, particularly in the brain. Research shows that by eating blueberries regularly, inflammation lessens.

11. They increase the production of feel-good dopamine. Dopamine is a natural neurotransmitter (brain messenger) that tends to be low in Parkinson’s.

12. They just taste great. Ok, this is no surprise but it’s a great reason to eat blueberries anyway.

Illnesses You Can Cure or Prevent with Chocolate

Here are 10 illnesses you can cure or prevent with chocolate:

• High Blood Pressure
  Chocolate and cocoa contain flavanols, which have both antioxidant qualities and heart-healthy qualities. One of the vascular benefits of eating flavanols is lowering blood pressure.

• High Cholesterol
  When consuming chocolate, you’re ingesting flavanoids which have major antioxidant power known to lower the bad kind of cholesterol, LDL-cholesterol. Oxidized LDL-cholesterol damages the arteries and can increase your chances of heart disease or heart attack.

• Liver Disease
  Liver disease patients can snack on chocolate because its antioxidant-rich compounds have been found to reduce high blood pressure in the liver and reduce damage to liver blood vessels.

• Diabetes
  Eating dark chocolate in moderation has been found to improve processing of blood sugar, which may reduce the risk of diabetes.

• Stress
  Chocolate has mood enhancing qualities, as well as stress-busting benefits. Experts have found that chocolate may the ticket to reducing levels of unwanted stress hormones, resulting in happier, healthier people.

• Coughs
  Got a persistent cough? Experts have found that theobromine, a compound found in cocoa, can reduce a cough, by affecting the sensory nerve endings of the vagus nerve that run through the airways in the lungs.

• Chronic Fatigue Syndrome
  Instead of drinking a soda or coffee when you feel fatigued, eat a square of chocolate to boost your energy level. In small doses, the caffeine in chocolate will give you a healthy jolt of energy to prevent chronic fatigue.

• Blood Clots
  Those who eat chocolate have been found to have slower clumping of blood platelets, which aids in the prevention of blood clots that can cause a heart attack.

• Stroke
  The flavanol compound found in chocolate, called epicatechin, has been found to guard against the damage of a stroke.

• Cancer
  While chocolate isn’t going to cure cancer, it may have preventative benefits like reducing cell damage that can cause tumor growth.

Insanely Unhealthy Junk Foods You Probably Ate as a Kid

Every child grew up favoring a particular sugary, salty or greasy snack; even those whose parents painstakingly monitored their diets with the hope of encouraging healthy habits probably snuck in a surreptitious candy bar or bag of chips from time to time. Unfortunately, however, many of these treasured childhood treats contribute to medical issues such as heart disease and diabetes later on in life if not consumed sparingly. People of all ages who must not adhere to a doctor’s stringent dietary guidelines should not entirely give up the nostalgic noshes they absolutely love at all, but they need to listen closely to what the nutrition labels tell them. Overindulgence in these goodies tastes great in the short term, but can eventually lead to serious problems as they grow older.

1. Twinkies

The delightfully ooey, gooey, sticky, chewy Twinkies tantalize children and adults alike, luring them in with a moist golden cake promising hidden creamy treasures if they make the effort to dig for it. But beneath the beloved Hostess snacks lurks health hazards as potent as a cobra’s bite. Twinkie consumption bombs the body with 15% of the saturated fat one needs in a day, 9% of the sodium, and 9% of the carbohydrates. For only 43 grams’ worth of sustenance, that’s certainly a lot - especially when one realizes the 2% worth of iron exists as its sole contribution to necessary vitamins and minerals.

2. Totino’s Pizza Rolls

Few guilty gustatory pleasures satisfy quite like a greasy plate full of piping hot Totino’s Pizza Rolls. Their small, compact shape perfectly accompanies a book or round of video games, freeing up a hand to turn pages or operate a controller. 18 rolls comprise an entire serving, but in spite of their filling attribute they nevertheless come laden with health issues. Providing 6% of the calcium and iron needed in a day does not make up for the 22% of the sodium, 17% of the total fat (with 15% of the saturated fat) and 230 calories!

3. Pringles

Every Pringles variety comes saddled with varying levels of nutrition, but its original flavor surprisingly stands as the worst of the lot. At 14 crisps per serving, they fill a body with excessive fats before even putting a dent in hunger pains. Only 1 serving yields a whopping 17% of the total fat a human needs in a day! However, the low-fat sour cream & onion variety they fares better. While it does contain an excessive amount of sodium per serving (8%!), there are absolutely no fats lingering about, either. It may not be the best snack for Buffy and Junior, but it is still a healthier alternative to the original Pringles.

4. Fruit Roll-Ups

Parents who elect to ignore nutrition information labels tend to forget that the “fruit” in “Fruit Roll-Up” has more to do with the presence of high fructose corn syrup than anything resembling an apple or a strawberry. One of the comparatively healthier snacks on this list at only 50 calories - plus no cholesterol, low sodium and saturated fat, and 56% of the vitamin C needed in a day - these popular snacks still pose something of a problem for carb-counting kiddos. 10.84 grams of the 28 gram serving size are nothing but sugars. Better conduits for Vitamin C consumption exist out there. Like, say, actual fruits?

5. Planters Cheez Balls

Salty, vaguely cheesy spheres of puffy, greasy goodness certainly taste amazing in a guilty sort of way. Not guilty in a woman’s magazine way that demonizes anything edible in general, either. Guilty meaning that a measly 1 ounce serving delivers obscene amounts of fat and sodium that wreaks havoc on the cardiovascular system. Anyone looking for 15% of their total fat and 12% of their total sodium in a lousily tiny package should look no further. Anyone concerned about their own health as well as that of their children have more attractive options available.

6. Pop Tarts

As with Pringles, the nutritional value of Pop Tarts varies from variety to variety. Kellogg’s does offer a low-fat option - available in both Frosted Strawberry and Brown Sugar Cinnamon flavors - but even then, 1 52 gram pastry still yields 13% of the carbohydrates a human body needs in a day! That’s actually more than some of the regular flavors! However, the normal Pop Tarts come saddled with an additional 190 calories and 13% of the daily recommended allowance for sodium.

7. Combos

The most delicious Combo flavor of all - Pizzeria Pretzel - threw an ambiguously reddish, spiced paste and a satisfyingly salty pretzel together into one tasty, convenient snack. A tasty, convenient snack that also provides the body with 15% of the saturated fat and a staggering 19% of the sodium it requires daily! The Cheddar Cheese Pretzel Combos do fare slightly better, however. With no saturated fats or sugars as well as minimal cholesterol, they make for a slightly better alternative than the Pizzeria Pretzels. Just look out for that sneaky 13% DV of sodium…

8. Dunkaroos

Only a small handful of American and Canadian consumer outlets still carry Dunkaroos, the quintessentially ‘90s (though the product was originally released in 1988) snack consisting of a cookie to be dipped into a tiny vat of frosting. Kids loved them and their offensively stereotypic kangaroo mascot, but their impressionable young bodies sure didn’t! Dunkaroos come in a couple of different flavors with little variance in their nutritional value. The Shrek-themed cookies, for example, gave young ones 12% of their daily allowance for fat, 11% of their carbohydrates and 204 of their necessary calories! As delicious a treat as they are, it is probably for the best that Betty Crocker only releases them to limited markets these days.

9. Handi-Snacks

The savory equivalent of Dunkaroos, Handi-Snacks contained crackers and a vaguely plasticized interpretation of cheese. Lesser-known varieties involve pudding, but children are generally more familiar with the Ritz and pseudo-cheddar packs that come with their trademark red, rectangular spreader. Unfortunately, venerable nostalgia starts dissolving when one realizes just how many issues these snacktime staples caused within his or her body. A 100-calorie Handi-Snack of crackers and “cheese” fills a poor kid up with 14% of the recommended daily allowance for sodium and 10% of the saturated fat. Fortunately for parents, alternatives such as carrots and apple slices provide the same level of portability with more of the nutrients children need to grow up healthy and strong.

10. Lunchables

Oscar Meyer’s eclectic Lunchables come large enough to serve as a meal for younger children and snacks for the older set. Consumers adore them for their portability, which allows them to carry the accoutrements for a pizza, hot dog, burger, taco, wrap, sandwich or some stacked crackers or nachos on the go. However, this convenience comes at the expense of one’s overall health and wellness. Even the “healthier” options still need considerable improvement. The “Fat-Free” Turkey and Cheddar Cracker Stacker - one of their more popular offerings - seems the best of the lot, and even then victimizes anyone who dares shove it down their gullet. 1 serving provides 50% of the sodium humans need in a day, along with 18% of the carbohydrates and 22% of the saturated fat…in spite of being labeled “fat free?” This certainly illustrates the importance of checking those labels! Lunchables’ worst offenders, however, just ramp up the risks even further. Without the false promises of a “fat free” snack, the regular Turkey and Cheese Cracker Stackers unleash a veritable Gojira of calories, fats and sodium onto the unsuspecting body’s Tokyo. 48% DV of sodium, 22% of the cholesterol, and 45% of the fat - enough nastiness to make a person’s cardiovascular system scream in paralyzing agony just reading about it.

11. Krispy Kreme Doughnut

Few will argue the nostalgic comfort found in a Krispy Kreme Doughnut - most especially if they watched them magically coming to life on an assembly line as a child, hopefully munching on the freshest, warmest of the lot afterwards. As with every snack, Krispy Kremes are best enjoyed rarely and responsibly - no matter how tempting and delicious. One of their most popular offerings, the Traditional Cake-Chocolate Iced Doughnut, involves 15% of one’s daily allowance for saturated fat in addition to 13% of the sodium, 12% of the carbohydrates and 270 calories. Their full spectrum of offerings do differ from one another, of course, but none of them actually boast any real nutritional value.

12. Snickers

Any candy bar could make it on this list, but few have garnered the same loyalty than the reliable ole Snickers. Its beloved marriage of caramel, nougat and peanuts ensconced in chocolate delights children and adults of all backgrounds while simultaneously killing them softly. When not consumed in moderation, of course. A normal 2 ounce bar contains 271 calories, 5 grams of saturated fat (26% DV!) and 35 grams of carbohydrates (12% DV). Snickers rarely fill anyone up, too, so the favored candy bars contribute very little to one’s diet while simultaneously packing it with excess fats, calories, and carbohydrates.

13. McDonald’s French Fries

Fresh out of the fryer, hot, salty, greasy McDonald’s French Fries can comprise a delicious meal on their own. Unfortunately, said meal may satisfy utterly, but offers very little in the way of necessary nutrition. Sure, everyone needs some starch in their diet. But do they need it bursting with a few too many calories (380), sodium (11% DV), fat (29% DV) and carbohydrates (48)? Supertasters take note - adding even more salt only makes it even worse. Try and keep healthier snacks on hand in the car, locker, office and/or home to curb the temptation to bum rush the drive-thru in search of piping hot fries slathered in delicious sodium chloride.

14. Hidden Valley Ranch

Kids plop Hidden Valley Ranch on everything from salads to pizza, and it makes for a wildly popular accompaniment to celery and carrots - sometimes the only way parents can convince their wee spawn to nosh on something nutritious for once. But this strategy, however useful, is actually rather counterproductive when it comes to teaching children how to seize control of their own diets and develop healthy eating habits. Sure vegetables are a necessity for growing bodies, but a 2 tablespoon serving - far less than what children normally consume - yields 22% of the fat a body needs in a day as well as 11% of the sodium. Pick up Hidden Valley Ranch Fat Free as a viable alternative that performs the same functions without any of the fats, fewer carbohydrates (2% DV) and only 50 calories, as opposed to the 140 in the original. Do be careful of that 13% DV of sodium, however.

15. Fruit Gushers

These popular fruit snacks garner quite a bit of love from children and sweet-toothed adults for their refreshing burst of liquid contained in the center. At 90 calories, 25% DV of Vitamin C and only 2% DV of fat per small package, they certainly seem healthy when held up to other snacks listed here. As with Fruit Roll-Ups, they contain little to no traces of any of the titular botanicals beyond a chemical approximation. Gushers do involve 13 grams of sugar, however, and beyond the Vitamin C they contain no useful nutrients to warrant regular inclusion in a healthy diet. Parents are much better off encouraging their children to eat actual fruit than chewy, sugary gummies.

It probably comes as a shock to many adults to realize the potentially dangerous, unhealthy and unproductive properties of their favorite childhood treats. Fortunately, understanding why they should be eaten rarely and with caution makes for a great motivator in taking control of portions and nutritional intake. Junk food need not suffer from demonization, it merely warrants a demotion in humanity’s diet - with fruits, vegetables, whole grains and other cornerstones of a responsible meal filling in the gap it leaves behind.

Best Cooking Tips for Cancer Prevention

Foods That Fight Cancer

For the best results, find a way to sneak these cancer fighting foods into your recipes and diets. Many can also be eaten as a health snack.

1. Cabbage. Full of sulforaphane and indole 3 carbinols, cabbage can improve chemotherapy, colon cancer, and papillomavirus induced cancers.

2. Broccoli. Several laboratory studies have suggested that cruciferous vegetables help regulate bodily enzymes that defend against cancer. Other vegetables in this category include Brussels sprouts, bok choy, and kale.

3. Green tea. With an abundance EGCG and polyphenols, cancer patients should definitely switch out their coffee for this. In laboratory studies, green tea has been shown to slow or completely prevent cancer development in colon, liver, breast, and prostate cells. Other studies have shown similar protective effects in tissues of the lung, skin, and digestive tract.

4. Wild Salmon. Constantly considered one of the healthiest fishes, it contains high levels of omega 3 and low mercury. Stay away from farmed salmon, as it has many additives and less nutrients.

5. Sardines. Also high in nutrients and low in fat, these little fishes are also a low cost option.

6. Rasberries. Rich in anthocyanidins and ellagic acid, studies have shown them to prevent cancers of the skin, bladder, lung, esophagus, and breast.

7. Strawberries. They also contain a wide range of other phytochemicals, called flavonoids, Each seems to employ a similar array of anti-cancer strategies and these berries make a tasty and healthy snack.

8. Bluberries. They contain proanthocyanidins and a family of phenolic compounds called anthocyanosides, which many scientists believe are among the most potent antioxidants yet discovered.

9. Garlic. Tarig Abdullah, M.D. found that white blood cells from garlic-fed people were able to kill 139 percent more tumor cells than white cells from non-garlic eaters.

10. Onions. Forget apples. According to Cornell University, an onion a day can keep the cancer away. They contain antioxidants that help prevent cancer by mopping up free radicals and inhibiting the production of reactive substances that could damage normal cells.

11. Leeks. Along with chives, leeks are suspected to protect against stomach and colorectal cancers.

12. Eat Carbs, Beat Cancer: According to this article, carbs can actually help in the fight against cancer. A study showed that women who eat seven or more daily servings of whole grains, legumes, and roots, were less likely to develop cancer.

13. Get more soy. Those looking to cut back on red meat can use healthy soy as an option. It has been shown to control cholesterol, protect the prostate and bones, and improve your memory.

14. Switch to rye bread. In a 2000 “Journal of Nutrition” study, rye bread was found to reduce the levels of bile acids thought to contribute to colon cancer. Make sure the bread is made from whole rye flour or whole rye meal to get the best benefits.

15. Drink orange juice. According to Dr. Patrick Quillin, although 1000 mg. daily of vitamin C has been shown to reduce the risk for stomach cancer, a small glass of orange juice containing only 37 mg of vitamin C is twice as likely to lower the chances for stomach cancer. Research by the Texas Agriculture Experiment Station has shown that citrus compounds like those found in natural orange juice targeted and stopped neuroblastoma cells in the lab.

16. Eat yogurt. Modern scientists have found that the active culture of bacteria in yogurt (Lactobacillus) can fortify the immune system.

17. Mushrooms. Oral extract of Maitake mushrooms provided complete elimination of tumors in 40 percent of animals tested, while the remaining 60 had a 90 percent elimination of tumors.

18. Get rid of sodas. High in calories, sugar, and carbs, this is a must do for cancer patients. An easy and tasty alternative is to try diluted apple juice or ginger tea with 1/4 tsp of vitamin C per cup.

19. Go dark. When perusing the salad bar or produce aisle, stay away from the lighter veggies such as iceberg, and concentrate on the ones rich in color. Good ones to choose are romaine, kale, and spinach.

20. Beans, beans. Also known as legumes, lentils, peas, and others, contain saponins, protease inhibitors, and phytic acid which are believed to fight cancer.

21. Nuts. Containing the antioxidants quercetin and campferol, nuts may suppress the growth of cancers. Brazil nuts are a good source, and if you are allergic, consider taking a supplement.

22. Solances. Most commonly known as tomatoes, they contain a great deal of a phytochemical called lycopene, which has proven useful to combat prostate disease. Don’t like raw tomatoes? Try a sauce, juice, paste, or ketchup.

23. Flaxseed. Available as flour, meal, or ground, they provide an array of cancer fighting power. It is also the richest plant source of the omega-3 fatty acid, alphalinolenic acid, which has shown to protect against heart disease and some cancers.

24. Grapes. Whether found in juice or straight off the vine, grapes are rich in polyphenols and resveratrol, which has been able to prevent the kind of damage known to trigger the cancer process in cell, tissue, and animal models.

25. Whole grains. When all three parts of the grain kernel: germ, bran, and endosperm are left in, you have whole grains. They are rich in fiber, vitamins, minerals and hundreds of natural plant compounds, called phytochemicals, which protect cells from the types of damage that may lead to cancer. Instead of white bread, whole grains can come in the form of wheat breads, rolls, pasta, cereals, oatmeal, popcorn, wild rice, tortilla, chips, corn, kasha (roasted buckwheat), and tabouleh (bulghur wheat).

26. Carrots. A great source of beta carotene, which may help reduce a wide range of cancers including lung, mouth, throat, stomach, intestine, bladder, prostate, and breast. In addition, a substance called falcarinol found in carrots has been found to reduce the risk of cancer, according to researchers at Danish Institute of Agricultural Sciences.

27. Avocados. Rich in glutathione, they act as a powerful antioxidant that attacks free radicals in the body by blocking intestinal absorption of certain fats. Scientists also believe that avocados may also be useful in treating viral hepatitis, as well as other sources of liver damage.

28. Chili peppers and jalapenos. Think spicy foods can be bad for you? These contain a chemical called capsaicin, which may neutralize certain cancer-causing substances and may help prevent cancers such as stomach.

29. Figs. They contain benzaldehyde. It has been reported by the Institute of Physical and Chemical Research in Tokyo that benzaldehyde is effective at shrinking tumors. In addition, the U.S. Department of Agriculture says figs may curtail appetite and improve weight-loss efforts.

30. Red wine. Polyphenols are potent antioxidants that help neutralize disease-causing free radicals and red wine is a great source. It also contains the same nutrients as grapes for fighting cancer. If you are worried about alcohol intake, you can simply drink a non-alcoholic wine.

31. Sea Vegetables. Wonder why fish is so healthy? It’s because they eat these vegetables containing beta-carotene, protein, vitamin B12, fiber, and chlorophyll. Many sea vegetables also have high concentrations of the minerals potassium, calcium, magnesium, iron, and iodine.

Best Techniques

Whether preparing, selecting, or ordering a food, keep the below tips in mind to prevent cancer.

32. Use fiber. Whether as whole grain, vegetable, or barley, try sneaking or substituting these to fight cancer.

33. Use a crock pot. This inexpensive kitchen tool cures the evening dilemma of haphazard meal preparation. Pressure cooking is a healthy way to prepare food and the aroma will pleasantly fill your home.

34. Get the sauce on the side. If you can’t bear gravy or sauce being left out of your favorite dish, try getting it on the side. Dunk a corner of your meal into the sauce and you will be amazed at how much you can avoid while enjoying the natural flavor of the dish.

35. Use a shake to take your pills. Many cancer patients are forced to take numerous medications and supplements.

36. Cut the butter. Many spreads are just as tasty as butter, but contain a fraction of the calories, fat, and cholesterol. Still got to have butter? Try blending it with equal parts organic olive oil.

37. Only 11 ounces of red meat per week. We currently eat an average of 11 ounces of red meat a day.

38. Add in lots of seafood. A powerful remedy for many diseases, natural seafood contains many minerals essential for well being.

39. Grill more. Now you have an excuse to light up that barbeque. Use lean meats or seafood, and stay away from using butter.

40. No skin. Eating chicken? Get rid of the skin. It contains most of the fat content.

41. Don’t fry. When you fry even healthy foods in batter, butter, or oils, it all gets soaked into the food, robbing it of it’s nutritious value. A study found that fried foods contain acrylamide, which can contribute to cancer.

42. Steam It!: Italy’s University of Parma found that steamed broccoli is better than raw broccoli by making more antioxidants available to your body. The article also contains a video on how to steam vegetables.

43. Trim the fat. Eleven ounces of red meat a week can still contain a lot of fat. Even chicken and fish can contain visible chunks of fat. Put them in the freezer for 20 minutes to harden the fat, making it easier to cut off.

44. Skim the fat. If a layer of fat rises to the top on a broth, stew, or soup, skim it off. Use a spoon or drag a paper towel across to accomplish this.

45. Bake. No shaking needed to utilize this healthy technique. You can cook seafood, vegetables, or even make your own whole grain bread using this method. Few recipes call for adding fat, which makes them healthy and easy.

46. Poach. Not only useful for eggs, it can be used for a variety of cancer preventing foods. Poaching simply requires you to gently simmer ingredients in water or a flavorful liquid such as broth, vinegar or juice until they’re cooked.

47. Stir fry. Not to be confused with deep frying, stir-frying quickly cooks small pieces of food while they’re rapidly stirred in a wok or large nonstick frying pan. You need only a small amount of oil or cooking spray for this cooking method.

48. Sneak in some herbs. Creating meals using herbs adds color, taste, and aroma to foods without adding anything harmful.

49. Non-stick cookware. These smooth pots and pans eliminate the need for butter, oil, or sprays by letting your food slide right off.

Tips to Gain Weight

Many cancer patients can undergo extreme weight loss, which is dangerous to their health. Below are some tips for sneaking in some extra calories.

50. Don’t drink fluids or have soup or salad before the meal. It will fill you up on foods that are low in calorie density and leave you feeling fuller faster.

51. Eat on a large plate, which will keep your portions from appearing overwhelming. It’s okay if the portion appears too small, just tell yourself to go back for more.

52. Have friends or family with you. People tend to eat more when in groups, and it’s never a bad idea to sample a few bites off someone else’s plate with their permission.

53. Go to a buffet. With endless portions and various selections, cancer patients can find a variety of tasty and healthy options.

54. Get out more. Know of a picnic, barbeque, or party? Then go and find an array of freshly prepared food and people to eat with.

55. Do something as you eat. Any distraction, such as movie, television show, or phone conversation can distract you into not thinking about how much you’re eating.

56. Appearance counts. You might love turkey, mashed potatoes, and stuffing, but if it is all the same color, it won’t be as tantalizing. Try mixing it up to get more food and more appetite.

57. Use ginger. Many cancer patients experience nausea, and ginger is a simple, natural way to combat it. You can take tablets, drink ginger tea, or eat the garnish off of sushi.

58. Add, add, add. Sneak calories into meals by adding a little extra. Try avocados in sandwiches, wheat germ in cereal, and powdered milk on toast.

59. Don’t subtract. If you can’t stomach a whole meal, eat a snack. Skipping meals over a long period can shrink your stomach and wreck your appetite.

60. Change your exercise. For those up for some exercising, trying cutting down on the length of any aerobic or cardio activities and increase the intensity. This will help you keep the healthy weight and lose the excess.

61. Pump iron. If feeling well enough to exercise, try adding in some weights. It will build muscle mass in a healthy way and help you put on a few pounds.

Health Hazards Hidden in a Restaurant Near You

Americans dine out frequently due to their rushed schedules, and while it makes for a nice treat every once in a while doing so also means facing considerable health risks as well. Whether the effects settle in the present or the future, they still have considerable impact on their overall well-being. Sanitation, allergy, infections, and additives both intentional and unintentional can all lurk undetected in restaurant food – waiting for unsuspecting consumers to chomp down so they can spread their ugliness further. Most restaurant trips, of course, will not result in a traumatic experience of explosive diarrhea or potential injury. But patrons still need to be made aware of the possible dangers that exist when dining at restaurants – no matter if they be dive or five star.

1. Allergens

Individuals with physical aversions to lactose, gluten, eggs, nuts, and other common food allergies take a gamble when visiting restaurants. Those with high levels of sensitivity to the ingredient in question stand as especially risky in the event of possible cross-contamination. Some restaurants offer a warning sign upon entering or a small blip on the menu, but no laws require such measures – though a few are up for consideration in Massachusetts. But for the time being, individuals and families with serious food allergies or conditions such as celiac disease must carefully peruse establishment by establishment and report back to one another as to who can be considered “food allergy friendly”.

2. Playgrounds

Kids and parents alike appreciate the playgrounds found at fast food restaurants for vastly different reasons, but around 200,000 children sustain injuries both minor and major from prancing about them. There are certainly guidelines in place, set by The American Society for Testing and Materials, to govern the construction of these playgrounds and ensure the safest possible product. The Consumer Product Safety Commission also demands a certain degree of precautions as well. Unfortunately, the restaurants themselves are left to their own devices when it comes to whether or not they wish to conform to the standards established by both organizations. Understaffing and budget issues prevent them from visiting every restaurant to enforce their rules, however. Some, such as McDonald’s, find themselves subjected to hefty fines once enough complaints begin filtering in – but only then do the organizations have the resources to force an inspection. Because of this autonomy, kids run the risk of hurting themselves at a business whose attention to the playground area remains lax, apathetic, and uninspected.

3. Food Poisoning

Food poisoning may be one of the more obvious health hazards found at restaurants around the world, but few people realize which consumables pose the highest threats. According to The New York Times blog, the Center for Science in the Public Interest ranks leafy greens, eggs, and tuna as the most common sources of food-borne illnesses. Lettuce and other greens caused 24% of illnesses unrelated to contaminated meat in 2008, eggs can carry salmonella – and half of the reported cases are traced back to those used in restaurants – and improperly handled tuna begins to decompose and poses the risk of scombroid poisoning. Aside from meat, other potentially hazardous conduits include oysters, potatoes, cheese, ice cream, tomatoes, sprouts, and berries. Each of these are responsible for thousands of instances of food-borne illnesses in Americans each year, either due to inadequate storage, poor quality to begin with, or contamination through unsanitary handling practices.

4. Injuries to Staff Members

Even if the dining area of a restaurant appears immaculately clean and sanitary, members of the wait and kitchen staff may still find themselves at a high risk for injuries due to any number of issues. Falls are sadly common, even occurring in high-end facilities, and result from slippery floors due to grease, oil, or washing, compromised floor mats or drain covers, discarded foodstuffs, blind corners, and other sources. Workers can also injure themselves on superheated surfaces such as stoves, ovens, and microwaves or spill piping hot soups and sauces on themselves or others. Injured staff members – be it from falls, burns, or any number of hidden hazards – cost not only the owners of the establishment, but the customers as well. Paying for workman’s compensation or legal fees drives up the cost of consumer goods, so keeping conditions as safe as possible for employees and customers alike is integral not only to keeping people happy and away from harm, but helps reduce prices as well.

5. Lemon Peels

Lemon slices for water and iced tea – frequently plopped into the drink itself with little mind – may harbor bacteria from the kitchen staff’s hands or potentially cross-contaminated knife. While they may not facilitate growth entirely due to their pH, lemons still play host to these transferred microbes. Generally, the presence of these delightful citrus fruits does not pose an immediate threat to patrons. But if a member of the kitchen staff assigned to slice them up walks in with a communicable virus and handles the lemons without gloves or accidentally coughing or sneezing in their work, it poses a serious health hazard for the customer on the receiving end.

6. Eating Before Closing

Anyone who waits to take their meals shortly before a restaurant closes to new customers. By the time the evening begins winding down, kitchen staff have begun washing dishes and cleaning the prep areas. While food will be cooked up, it may find itself resting near dishwashing stations containing industrial-strength, potentially carcinogenic soaps and solvents. These regular sanitation rituals involve heavy-duty spraying as well, with the potential to fall onto and contaminate the food cooking on the stove or heating underneath a nearby lamp. The longer they sit, the more water and chemicals they may soak up before finding their way to the table.

7. Vomit

Restaurants with a lively bar area frequently deal with inconsiderate customers becoming intoxicated to the point of puking on walls, furniture, and the floor. For fear of retribution, many of them elect to vacate their stomachs outside the view of bartenders and staff members, leaving a nasty surprise to clean up upon closing time. While they generally respond to these threats immediately upon discovery, a surreptitious patch of vomit can still lay festering and posing a great hazard to unsuspecting patrons. They harbor a multitude of bacteria and other potentially dangerous microbes and also stand as a particularly disgusting slipping threat.

8. Sample Trays

Sometimes customers are just as guilty of sanitation violations as the businesses they patronize. When left uncovered, sample trays – such as the ones used to display bread slices, fruits, cheeses, flavored oils with seasonings, or pieces of dessert selections – can serve as a veritable breeding ground for bacteria and other microbes. One New York-based worker in the health industry allegedly observed an elderly woman double-dipping bread samples into the available oils and taking nibbles off the bread pieces – only to deposit the ones she didn’t like right back on the board! Regardless of the veracity of this story, it underscores some of the hazardous possibilities inherent in uncovered, unsupervised sample trays. Be particularly careful in establishments with a heavy rotation of child patrons especially, as they often don’t yet understand proper sanitation protocol.

9. Unattended Children

While most kids are generally relatively well-behaved and most parents usually attentive, those allowed to run amok pose both safety and health hazards for themselves and other patrons – and not only in restaurants. Restaurant staff members, most especially the owners, dread the lawsuits that could result from a free-range child sustaining an injury whist treating the business like a personal playground while the parents either ignore the situation or inconsiderately encourage it. Not only that, but they threaten both the enjoyment and the safety of other customers as well. The severity of the threat, of course, depends on how out of control they behave. It could be as harmless as a simple fall resulting in temporary soreness or as harmful as a bone breaking. In addition, some of the more active specimens can go so far as to poke their hands about in other diners’ food, creating a situation of compromised sanitation and putting them at the risk of illness.

10. Proximity to a School

The Consumer Reports Health Blog quotes a Reuters report discussing data from Columbia University and University of California, Berkeley that observes a possible link between obesity and proximity of schools to a fast food establishment. Researchers believe that educational institutions within 500 feet of such a restaurant could mean an increased risk of obesity and its related health issues by up to 5%. This follows the earlier studies that discovered the increased stroke incidents in the neighborhoods with more fast food restaurants. Those living close to these beloved purveyors of obscenely greasy, salty convenience faced a 13% increase in the chances of suffering a stroke than those who did not. So it would make sense that such a finding would also have a bearing on instances of childhood obesity. Being located so close to a school attracts hungry customers eager for an easy, cheap snack after class lets out, which would understandably lead to a greater vulnerability to obesity and its associated health problems.

11. Increased Risk of Diabetes

Not only does fast food elevate an individual’s risk of obesity and stroke, but Type 2 diabetes as well. A 10-year study of 30-to-69-year-old women revealed large issues with their consumption of burgers and fries, as those who dined out at these establishments at least twice a week suffered from a 60% increased risk of coming down with this devastating disease over those who ate few to none over the span of a year. Those who ate fast food fried chicken found themselves at a whopping 85% higher risk. Americans who regularly take their meals as these restaurants eat an average of 205 calories a day over those who do not. Another study, this time spanning 15 years and tracing the eating and lifestyle habits of around 3,000 young adults, discovered that the individuals eating at fast food places gained 10 pounds more and suffered from twice the risk of resisting insulin than those who did not.

12. Expired Food

One of the more common violations that health inspectors come across involves food stored and served past its expiration date. Either negligence or poor labeling is usually to blame, but no matter the cause the result places customers in danger. Spoiled consumables served to customers greatly increase their risk of food-borne illnesses – and depending on the type of food, can result in violent cases, even death (though thankfully rare. Owners, managers, and kitchen staff members ought to remain diligent when making note of what ingredients are nearing their expiration dates lest they compromise the health and safety of their patrons. Doing so results in what health departments consider a critical violation due to the elevated risk of contamination and potential ravaging toll taken on the consumer’s health.

13. Too Much Salt

Every human animal needs some amount of salts in the daily diet, but one restaurant or processed food meal contains more than ¾ of the amount of the stuff needed in a day – obviously an issue for those who strive to eat the usual three squares. Nutritionists, scientists, and policy makers are split over whether or not legislation to regulate its use for reasons of both liberty and numbers. Salt, popularly used for both its preservative properties and flavor, undoubtedly causes dehydration in the body and disputably leads hypertension and blood pressure issues. In spite of the raging debates within the scientific and medical communities, New York City is attempting to wean its populace off excessive salt intake as it tried to do with trans fats. Regardless of the science and politics, though, individuals should still try to minimize their salt intake to prevent dehydration – a feat that cannot be accomplished with excessive consumption of restaurant food.

14. Chunks of Dried Skin

A 2009 Singaporean study of restaurants (including those serving fast food and catering businesses revealed that a startling 19% of workers suffered from irritant contact dermatitis (also known as ICD. In addition, 6% of the ones sustaining burns dealt with the aftereffects for around 3 months. 10% of the dermatitis cases lasted at least a year, while 8% spanned 3 months or so. Other common skin disorders suffered by food service workers include heat rash, calluses, paronychia, and allergic contact urticaria. While these are non-communicable conditions, kitchen staff members practicing poor hygiene and sanitation (which does happen could slough off more skin particles into the meals than usual. This will always occur to some extent, of course, but disorders that involve flaking and peeling run a higher risk of possible compromise and contamination – especially considering how frequently even those unburdened with dermatitis and allergic reactions harbor a multitude of microbes and potentially harmful bacteria.

15. Vermin

Where there is food, there are inevitable pests. Restaurant owners and their staff members always need to keep on their toes if they hope to keep them from entering the establishment and wreaking biological havoc on their food and customers. However, when apathy settles in, some kitchens go so far as to pay little heed to cockroaches scuttling across the ingredients or prepared meals about to be served. Such allowances are thankfully less frequent than the mere presence of vermin, but any occurrence still inspires considerable concern. As pets are one of the most common and easy-to-spot hazards cited on health inspection forms, potential patrons worried about their food would do well to read reports online through their local governing authority.

16. Untraceable Food Sources

Most health inspectors request that restaurants save records of their food purchases for at least 90 days, but the Food and Drug Administration’s lack of resources prevents them from keeping track of every product that reaches consumers. This poor communication between suppliers, vendors, and restaurants facilitates disease outbreaks and makes it exceedingly difficult to discover the source of the problem at hand. The United States Department of Agriculture must also suffer from a similar predicament, as contaminated meat still finds its way into the food supply in restaurants, school cafeterias, grocery stores, and beyond. Being able to trace where the outbreak originated and how the food became compromised to begin with is essential if humanity ever hopes to prevent such devastation from repeatedly occurring.

17. E. Coli

E. coli bacteria can crop up in produce, milk, water, meat, and other consumables alike, and have been deemed responsible for around 30 outbreaks since its discovery in 1982. Symptoms of this potentially deadly strain include bloody diarrhea, convulsions, and renal failure, among others. Because the more serious E. coli outbreaks can result in one or more deaths, it stands as yet another reason why the government and the food production and service industry need to find ways of streamlining and organizing their inspection system. The inability to discover what facilities remain the most vulnerable to harboring the bacteria only makes the issue worse and leaves humanity open to another potential outbreak.

18. Salmonella

Like E. coli, salmonella can slip undetected into any element of the food supply at almost any point and cause a serious outbreak. Meat, eggs, produce, nuts, and even pepper have all led to consumers coming down with the symptoms of salmonella in the past. Those who contract the pathogen suffer from severe dehydration, diarrhea (which may or may not contain blood, fever, nausea, vomiting, and abdominal cramping. Again, the severity of these outbreaks and the possibility of death via dehydration make a compelling case for improvements to health inspections, stricter compliance to sanitation laws, and more stringent punishments for those caught compromising their products.

19. Norovirus

Norovirus only lasts between 24and 48 hours, forcing its victim to suffer from abdominal cramps, vomiting, nausea, diarrhea, headaches, and a low-grade fever. As a highly communicable disease, it can spread quickly from person to person – most especially those handling food. In a North Dakota school cafeteria, a careless worker slicing up lettuce eventually sickened 52 students and 1 faculty member with norovirus within days. While not technically a restaurant, the incident at the educational institution reflects one of the possibilities found when a food service employee overlooks basic hygiene and sanitation rituals like wearing gloves or coughing near meals. Fortunately, norovirus does not kill as often as E. coli or salmonella, though children and adults with weaker immune systems may succumb to dehydration.

20. Pesticides

Unless a particular menu item has received a certified organic seal, most diners will have to deal with some degree of pesticide, fungicide, or herbicide residue on their food. In Canada and the United States, the citizenry receives mixed messages regarding the real safety and health properties of these chemicals. The former has begun proposing legislation that heavily regulates which of these deterrents can be used on crops, only approving those with undeniable evidence of absolutely no harm when consumed by humans. Concern over the use of pesticides, fungicides, and herbicides comes from receiving mixed messages as to how they affect both the environment and people, generating an overall mistrust and malaise towards their use in the food supply and driving more and more consumers towards buying organic. Much of the issue comes with the fact that some of these mixtures may involve trace amounts of toxic chemicals, which can build up in a body over time and potentially cause serious health problems later in one’s life.

21. Antibiotics

Animals raised for food get sick. Sometimes these animals need veterinary treatment. And sometimes these animals need antibiotics to get well again. Most consumers agree that sporadic use of antibiotics in pigs, cows, chickens, and other sources of meat is permissible to prevent the spread of bacterial infections in the food supply. However, many farmers still cram their wares full of the stuff even when they do not show any signs of illness. Believing that such measures will only fortify their livestock, the unnecessary use of antibiotics in animals raised for meat can potentially lead to bacteria that grow immune to cures far quicker than if they were exposed under normal medical circumstances. This only raises humanity’s risk of infection, as science may not always be able to catch up with evolution.

22. Antidepressants

Much debate ensues over the practice of fish farming, and while wild caught specimens generally tend to be healthier than their captive counterparts, they are not without their problems as well. Because waste treatment plants fail to filter out pharmaceuticals, both freshwater and saltwater fish alike absorb the chemicals found in antidepressants after being excreted from humans. And with over 200 million of these prescriptions filed in the United States alone every year, that means quite a bit of Prozac in the Pacific. Studies have shown that the chemicals from antidepressants cause many species to act in extremely bizarre and apathetic manners, though the issues are only currently present in smaller fish. However, even the larger specimens of salmon, tuna, shark, swordfish, and other popular meals still contain trace amounts of these mind-altering substances – which are then transmitted to consumers once cooked and eaten. Trace amounts will likely have minimal effect, but those who eat fish on a regular basis may experience a buildup over time. Likewise, with current prescription trends it is entirely possible that even the larger species will begin displaying lackadaisical or erratic behavior as well.

23. Hormones

Like the overuse of antibiotics in meat, farmers who pump cows with bovine growth hormone (BGH come under extreme scrutiny from worried consumers. Pork and chicken, by law, cannot contain artificial or unnaturally administered hormones, so the concern comes saddled exclusively with beef and dairy products. Cattles raised for food oftentimes receive a synthetic hormone boost in order to strengthen them and facilitate weight gain for a higher profit and yield. However, many scientists believe that such a measure is responsible for children beginning to reach puberty at a much earlier age than they should – with young women sometimes starting their menstrual cycles as young as 8 years old. This throws off the delicate balance of the endocrine system and may cause serious hormonal issues later on down the line as well.

24. Poor Handwashing

Norovirus is only one such example of a communicable disease that uses inadequate handwashing as a conduit. Kitchen workers neglecting this most basic element of hygiene protocol has been responsible for cholera and hepatitis A outbreaks as well – among many, many other conditions. The only way to prevent such oversights is for managers and owners alike to more stringently enforce handwashing in their employees. Most understandably place staff members on the honor system, but doing so presents a number of possible risks for patrons. Hazards do begin to alleviate and fade when the kitchen staff uses gloves or refrain from coughing or sneezing near food, however, though even when hands will be covered they still need a good washing to kill as many germs as possible.

25. Deceiving Health Inspectors

Restaurants do not even have to receive a less-than-adequate rating from the health department to pose a threat to their customers! When an impending inspection is announced, many establishments will buckle down and give the place a thorough rubdown – with special attention paid to any offenses that could lead to a critical citation. Most health inspectors show up (or at least they should at least twice a year, leaving restaurants and other food services to fall completely into sanitation anarchy in the interim. So even if a restaurant receives stellar marks from the health department, there is no guarantee that they will carry this over into the time following the inspection.

Most diners are fortunate enough to never encounter many of the health hazards associated with eating in restaurants. Food poisoning cases, if they occur, will likely remain comparatively mild, and hormones, antidepressants, and antibiotics probably will not cause serious issues in full-grown adults unless they consume massive quantities of meat or fish. However, savvy consumers still need to know what goes on (or may go on behind kitchen doors and at the facilities of their suppliers if they want to remain aware of their food and surroundings.

Yahoo e-mail Accounts of Foreign Journalists Hacked in China

Yahoo e-mail accounts of some foreign journalists were hacked in China recently.

According to reports, the Yahoo Inc accounts of at least three journalists and an analyst became inaccessible over the last few weeks.

They were greeted with messages saying, “We’ve detected an issue with your account ” and were told to contact Yahoo.

When contacted, Yahoo technicians said one of the four account had been hacked and restored access then.

However, there is no clear information on the exact relation of the Yahoo accounts with the past instances.

This has put a large question mark on the existence of the foreign sites in China over the internet safety
issues.

Earlier, Internet giant Google had stopped censoring search results in China over a series of cyber attacks and complaints about censorship.

Later, Google had redirected its Chinese users to the unfiltered Hong Kong site.

Buried car being dug up after 50 years

Hundreds gathered in Tulsa to watch as a crane hauled a 1957 Plymouth Belvedere from a gaping hole in the city's courthouse lawn.

The two-door hardtop — buried to celebrate Oklahoma's 50 years of statehood — was encased in a 12-by-20-foot concrete vault, supposedly tough enough to withstand a nuclear attack.

Event officials already had to pump out several feet of water from the crypt that held the Belvedere for a half-century. But the condition of the car, wrapped in three layers of mud-caked protective material, remains a mystery.

Will it be a rust-bucket? Will it even start? Is the bit of shiny chrome visible on the bumper a good omen?

Not many people seem to care.

"I just need to see it," said Marc Montague of Auckland, New Zealand, among the couple hundred spectators amassed at the downtown site Thursday afternoon. "I've been waiting 15 years for this."

Also buried with it were 10 gallons of gasoline — in case internal combustion engines became obsolete by 2007 — a case of beer, and the contents of a typical woman's handbag placed in the glove compartment: 14 bobby pins, a bottle of tranquilizers, a lipstick, a pack of gum, tissues, a pack of cigarettes, matches and $2.43.

There was also a spool of microfilm that recorded the entries of a contest to determine who would win the car: the person who guessed the closest of what Tulsa's population would be in 2007 — 382,457 — would win.

That person, or his or her heirs, will get the car and a $100 savings account, worth about $1,200 today with interest.
CBS News.

Blood Type and Your Personality- Is There a Relation?

Ever wondered why some of us are sociable and the rest are introvert? Ever given a thought on what makes people react differently in the same situation? Ever pondered what exactly determines our personality? Well, a very popular and interesting Japanese belief says that our blood type determines our personality.

For Japanese, blood is definitely thicker than water!

Furukawa Takeji (1891-1940), a doctor, was the one who proposed the idea that there is a relation between the personality and the blood type. Quite amusingly, the idea was prompted by the West. The people in the West thought that the Asians are closely related to the animals as most of the Asians and animals share the same B-type blood. Thus, they are the inferior race. This prompted a great deal of research on blood psychology, particularly in Japan. It gave birth to a new idea of blood type-personality. Studies were carried out to know how the blood type can affect various areas of our lives; including career, relationships and leisure.

When in Japan, follow the blood!

In the absence of any concrete proof, the scientific community dismisses the concept of blood type-based personality. However, this doesn’t stop the Japanese to follow the blood. Companies in Japan even divide the work force based on their blood type. It is rumored that during the World War II, the Imperial Army of Japan formed battle groups on the basis of blood type. This method is also adapted by the schools for better teaching techniques. Dating services use blood groups to check the compatibility.

So, what’s your personality?

Type O- The Warrior
Positives: Loyal, Leadership, Passionate, Trend-setter, Self-confident, Independent
Negatives: Over-ambitious, Vain, Jealous
The famous Os: John Lennon, Queen Elizabeth II, Elvis Presley, Paul Newman

Type A- The Farmer
Positives: Patient, Calm, Sensitive, Responsible
Negatives: Stubborn, Over-cautious, Restless
The famous As: George Bush Senior, Adolf Hitler, Britney Spears, Ringo Starr

Type B- The Hunter
Positives: Individualist, Strong, Optimistic, Creative, Flexible
Negatives: Rebellious, Wild, Unpredictable
The famous Bs: Paul McCartney, Akira Kurosawa, Leonardo Di Caprio, Jack Nicholson

Type AB- The Humanist
Positives: Controlled, Rational, Popular, Sociable
Negatives: Standoffish, Critical, Indecisive
The famous ABs: John F Kennedy, Mick Jaggar, Marilyn Monroe, Jackie Chan

With whom are you compatible?

Type A with A and AB
Type B with B and AB
Type AB with A, B, AB and O
Type O with O and AB

What Your Car Says About You

Young men drive Camaros, soccer moms drive minivans, and rich snobs drive Bentleys. We usually associate a certain type of car with a certain type of person, but do we really know who’s behind the wheel? After all, our perception of a car is largely based on how it was marketed—Volvos for safety, Porsches for speed. But it can be tough to decipher whether people buy a car because they think it will make them out to be something they are or may not be, or because the same group of people always buy the same type of car. That’s because psychographics—grouping customers according to beliefs and attitudes and selling them products to fit their group—is at play.

So what does your car say about you? What is that SUV driver really supposed to be like? Here’s a clue.

Small Car: Prius, Honda Civic, Smart Car

According to a study by researchers at UC Davis, small car drivers are more pro-environmental and prefer higher density neighborhoods than drivers of others types of cars. This isn’t surprising; if you live in a big city, it’s simply easier to park with a small car and if you’re concerned about the environment, you’ll want something that’s more fuel-efficient. Small car drivers, unlike other categories of drivers, don’t necessarily see their cars as a ticket to freedom. They aren’t workaholics or status seekers who try to display wealth. They want to lessen their impact on the earth and have a reliable car—and find a parking spot.

Mid-Sized Car: Chevrolet Sedan

The authors of the study found that “mid-sized car drivers have no distinct travel attitude, personality, lifestyle, mobility, or travel-liking characteristics.” Ouch! Does that mean they’re totally boring? Maybe, or maybe just pragmatic, or maybe they got their cars as a hand-me-down. The owners were more likely to be female and homemakers; they also had higher incomes.

If you’re driving an American-made sedan, you might belong to the group psychographers call “belongers.” That’s those who need to belong to a group, are very nationalistic, and don’t like change. The stereotype of this person is someone who lives in an average town in the Midwest. When not driving a sedan, they may also be in a U.S.-made pickup or station wagon.

Luxury Cars: Cadillac, Lexus

Those who drive luxury cars are—no surprise—status seekers; they also are more apt to drive long distances. Men and older or retired people are more likely to drive luxury cars. In particular, luxury car drivers are over-represented among highly-educated and higher-income people.

In psychographic lingo, the “achievers”—profit-oriented workaholics who like being independent—are also likely to drive luxury cars and/or sports cars.

Sports Cars: BMW, Porsches
Those who are adventure seekers (even if they never get out of the car) drive sports cars. They’re not calm and are more likely than average to have a college degree. Surprisingly, based on the cost of most sports cars, they were more likely to have lower incomes. Some of these may fall into the category of “emulator”—younger, financially unstable, low self-esteem people who buy flashy cars that aren’t true sports or luxury cars to try to emulate achievers.

Minivan/Van
In the study, minivan drivers tended to be calm and weren’t loners. (Who would buy such a big car just for themselves?) They enjoyed traveling in their car; they were more likely to live in the suburbs, be females, homemakers, and aged forty-one to sixty-four, and surprise surprise, have children.

Pickup
In the study, pickup drivers don’t like high-density living situations and are more likely to be dissatisfied with their lives. They tend to be workaholics, have lower education, be full-time employees, have service related jobs, and be middle-income.

SUV
It’s not surprising that people who favored larger cars were less environmentally-minded. SUV drivers, in particular, also liked to travel short distances in their cars. They were more likely to be suburbanites, aged forty or younger. The drivers came from larger households that were more likely to have children.

Not only might the type of car you drive say something about you, so does the color. According to a survey done in Great Britain, certain colors indicate certain personalities. Here are some generalities:

• Black: aggressive personality, rebel

• Silver: cool, calm, may be a loner

• Green: reactive

• Yellow: idealistic

• Blue: introspective, reflective, and cautious

• Red: someone who is full of energy and pizzazz

• White: status seekers, gregarious

• Cream: contained and controlled

Whether we choose cars for how we want others to perceive us, or if we are simply concerned with price and function, what we drive can send some serious messages

Lemon Water Diet

A sure, fast and natural way of losing weight is by following the lemon water diet.

Hectic lifestyle and demanding careers, leaves little scope for bothering about a healthy lifestyle. Late night working hours and then the parties after hours take a toll on the skin and weight. Poor eating habits and especially, eating high fat content food items crash all the diet plans in a fraction of a second. Just as you cleanse your face at the end of the day, and free it from the pollutants that clog the pores to let it breathe again, your body too, needs to be cleansed. Lemon water diet detoxifies the body and builds a resistance to problems related to unhealthy eating habits. Following a lemon water diet every six months has many benefits, including release of harmful toxins and shedding of extra pounds. So what are you waiting for? Get started for the natural and guaranteed way for a healthy living.

Lemon Water Diet - A Magic Potion

As the name suggests, the ingredients of lemon water diet are lemon, water, natural maple syrup and cayenne pepper. The recipe for making the magical lemon water is:

• Fresh squeezed lemon juice (2 tablespoons)
• Natural maple syrup or honey (2 tablespoons)
• Cayenne pepper (1/10 teaspoon)
• 10 ounces of water

Benefits of Lemon Water Diet

First and foremost, lemon, a citric acid fruit, is an immune system booster. The natural maple syrup adds good sugar to the body which increases its energy levels. The red hot cayenne pepper helps in increasing the metabolism, which all together results in desired weight loss. The magic potion cleanses the body from all the harmful toxins and bacteria if it is consumed regularly for seven days and it also speeds up the weight loss process. Dieters often find themselves craving for sugar. Following a lemon water diet, reduces the cravings for sugar and other high carbohydrate food stuff. As the toxins are removed, automatically the person following the lemon water diet will find a relief from illnesses. People suffering from asthma, colds and allergies will find it easy to remove mucus from the body. Lemon water diet also purifies the blood stream and throws out the toxins from the excretory system too. The health benefits of lemon water are many, it completely rejuvenates the functioning of the body and brings back normalcy.

Lemon Water Diet Plan

Lemon water diet plan is also called as the Master Cleanse Diet because of its amazing effects. The cayenne pepper lemon water diet plan, asks you to have 6-12 glasses of the above mentioned recipe. Have a glass of lemon water whenever you feel hungry. The lemon water diet plan has proved effective for thousands of people who have tried it. Having a few glasses of lemon water in the morning is recommended for maximum benefits.

On the flip side, lemon water diet plan also has some side effects, such as nausea, headaches and mood swings. Before you follow any diet plans like lemon cayenne pepper diet or honey lemon water diet, make sure you've consulted your dietitian.

Maintaining the Benefits of Lemon Water Diet Plan

Achieving weight loss is easy, but maintaining the weight loss and staying fit is what most people fail at. To maintain the weight loss that you have achieved through lemon water diet plan, replace your breakfast with a glass of lemonade and have another glass at lunch time as well. Once you are done with your diet, alternate the dieting weeks so that your body can function normally.

The lesser you eat to lose weight the more difficult your mission will be. Rather know your food before you eat it and count your calories. Set realistic goal of how much you can lose and for better goal setting, get in touch with your gym instructor and dietitian. Lemon water diet will only work if you follow it religiously without breaking the rules.

Facts About Ostrich Eggs

The ostrich eggs are nutritious and so is the ostrich meat. Ostrich eggs constitute a part of a healthy diet for many.

One of the facts about ostrich eggs is that these are the largest eggs laid by any living bird, till date. The ostrich is a large earthbound, flightless bird native to Africa. It belongs to Struthionidae family and genus Struthio. The male ostrich is referred to as rooster and the female as hen. A grown male ostrich is taller than the female and each of them are taller than 8 feet. This marks ostrich, the great nomad of Africa, as the largest living bird on the planet Earth.

Ostrich Eggs Facts

The South Africans have been raising ostriches for at least 150 years to obtain the meat, feathers and hide. At present, there are more than 2 million ostriches in different parts of the world. One of the astonishing ostrich eggs facts is that an ostrich hen can lay 40-200 eggs per year, and around 5-20 eggs at a time. The eggs are guarded and incubated by the hen during the day. The same task is performed by the ostrich male, during the night. The following is a list of ostrich eggs facts:

• An ostrich hen lays one egg every two day, from the middle of March till the middle of August.
• In favorable conditions, an ostrich female can remain productive for 25-35 years.
• Average incubation or hatching period of ostrich eggs is of 42 days.
• The shell of the ostrich eggs is strong, and is 0.06 inches thick and can bear the weight of an adult man.
• On an average, the weight of an ostrich egg is close to 1 kg.
• The color of the ostrich eggs range from a pearl white to cream color.
• Ostrich eggs are approximately 6-7 inches in length and 15-18 inches around.
• If you are looking for nutrition facts for an ostrich egg, you will be surprised to know that it can provide a whopping 2000 calories.
• Another ostrich egg fact is that the contents of the ostrich eggs in dry form contain 47% of proteins and 44.3% of fats.
• The ostrich eggs also contains calcium, phosphorus and vitamins such as vitamin A, vitamin E, riboflavin and thiamin.
• Trace elements such as magnesium, manganese, selenium, zinc copper and iron are found to be present in the contents of the ostrich eggs.
• Eggs laid by the elephant birds of Madagascar (now extinct) and the giant moa of New Zealand were bigger than that of the ostrich.

How to Cook an Ostrich Egg

Boy, you have found yourself a very interesting task. Cooking an ostrich egg is not a task that can be completed in a hurry. If you are planning to have ostrich eggs for breakfast, it will be a good idea to have some spare time on hand, whilst going about it. The following instructions explains how to cook ostrich eggs:

• You will need a sharp, thin and strong instrument such as ice pick because ostrich eggs have a very tough shell.
• Pierce the egg shell, in order to make a hole, at the pointed end of the egg.
• If the ice pick or the instrument you have chosen, is not enough for the task, you may use hammer with it. Tap the head of the ice pick with hammer lightly which may drive its pointed end through the egg shell.
• Next task is to cut through the inner membrane. It is tough, hence, use a knife to complete the task and stir the content of the egg.
• Place the ostrich egg in boiling water and cook it for about an one and half hour. Take precaution of maintaining the breeched end of the ostrich egg up.
• Alternatively, you can pour the egg contents onto a hot pan and make yourself, an omelet.
• You may have to invite your friends to eat a cooked ostrich egg because its contents amount to that of 2 dozen chicken eggs.

Eating Raw Eggs

Before you make a face at the thought of eating raw eggs, find out how it can benefit you, and how you can include it in your diet.

Benefits of Eating Raw Eggs

Several risks of eating raw eggs have been outlined, but there are also several benefits of the same. However, you are never going to be sure about the effects of eating raw eggs - good or bad, unless you take a look at the information presented below, and try it out for yourself.

Raw Eggs Contain Essential Nutrients

Raw eggs have nutrients that are extremely essential for the body. These help with the healthy and enhanced functioning of the brain, hormones, glands, and nervous system. These nutrients include

• Protein
• Healthy Fatty Acids
• Riboflavin
• Biotin
• Niacin
• Choline
• Vitamin A
• Vitamin D (present in egg yolks)
• Vitamin E
• Manganese
• Magnesium
• Iron
• Iodine
• Sulfur
• Zinc
• Copper
• Potassium
• Phosphorus

Raw Eggs are Excellent for Bodybuilders

Several body builders have benefited from eating raw eggs for bodybuilding, as they have found this more useful in packing more muscle, and gaining the right amount of calories, without gaining fat. They have found it extremely helpful when combined with their daily protein shake (pre or post workout), or mixed with a tall glass of milk.

Eating Raw Eggs has No Association with Cholesterol

Several studies have shown that eggs are high in cholesterol, and their consumption should, therefore be limited. On the other hand, recent studies have shown that egg yolks contain a compound called lecithin which in fact inhibits the absorption of cholesterol by the body. An egg contains about 211 mg of cholesterol. Studies have shown that the cholesterol in eggs is oxidized when cooked, which causes it to be damaging to the body. In its raw form, the cholesterol present in eggs is actually healthy for the body.
If you are still concerned about the cholesterol levels that may be induced by eggs, you can avoid eating the yolk regularly and take to only eating raw egg whites. Do remember that the yolk also contains important nutrients, so try to include them at least every 2 days in your diet. However, eating just raw egg whites is likely to cause a biotin deficiency in the body. To prevent this, supplement the consumption of raw egg whites with consume tomatoes, almonds, goat's milk, cow's milk, oats, walnuts, strawberries, onions, cabbage, cucumber, romaine lettuce and chards. These are all great sources of biotin. Most research shows that you should consume an entire raw egg, yolk and white, to attain maximum benefits.

Several people are against eating raw eggs, primarily due to the risk of contracting a salmonella infection. This possibility, however, has been defied by a study that says that only 1 in 30,000 eggs is likely to cause an infection.

How to Eat Raw Eggs

It is not possible to wake up one morning and just eat raw eggs. Choosing the right eggs, preparing it in the right manner, and taking a liking to its taste, are all going to take some time. Follow these tips to ease you into the habit of eating raw eggs.

Choosing Raw Eggs

The best type of raw eggs to be eaten are those that are organic, free range and fertile. Such eggs are less contaminated than eggs from hens that have been caged. This means, the risk of contracting a salmonella infection is almost nil. Free range eggs are from those hens, who are bred in open areas such as farms, are given a natural diet, and are given a good amount of space to graze and roam. This makes them healthier, rather than caged hens. Furthermore, keep raw eggs refrigerated, to eliminate the chance of a salmonella infection. Only pregnant women, very young children, or those who have immunity problems should avoid eating raw eggs.

Preparing and Eating Raw Eggs

Taking to eating raw eggs is going to take a while. Most of you may be repelled at the thought, the sight, and probably the smell of raw eggs. The best way to get started is to eat a very small amount initially. Start with a few drops, then half a teaspoon, then one teaspoon, and increase the amount as you develop a taste for it. Not only does this habit give you time to develop a taste for raw eggs, it also gives your body time to adapt and prepare a defense against the bacteria contained in them. If you suddenly eat a whole raw egg, you are likely to have loose stools and other stomach problems initially. To avoid this, start in the aforementioned manner. Include raw eggs in your diet in any of the following ways:

• Add a raw egg to a protein shake after your work out.
• After you have blended all the fruits or vegetables, to prepare a fruit or vegetable juice, crack an egg and pour it into the juice. Lightly beat it with a fork to blend the two together.
• Add a raw egg to a glass of tall milk, gently whisk it in, and drink it.
• Lastly, experts say that the best way to benefit from all the bounties of a raw egg, is to swallow it whole, as it is.

Eggs should not be blended in a blender, along with other food items, is because even blending has been found to damage the molecular structure of eggs, and affect the properties of proteins present in eggs.

When to Avoid Eating Raw Eggs

It is always important to check for the freshness of an egg before you consume it. Also, eggs kept in the refrigerator appear fresher than eggs at room temperature. To tell if an egg is indeed fresh, keep it out at room temperature, at least one hour prior to opening and consuming it. You must follow some food safety guidelines, and if you notice the presence of one or more of these traits in the eggs you have chosen, do not consume them under any circumstance:

• The presence of a particular odor in the egg.
• A crack in the egg shell.
• If the eggs don't wobble when you roll them on a flat surface.
• If the eggs rise to the surface when submerged in cool water.
• If the eggs let out a stream of bubbles, when submerged in cool water, giving the indication of a crack present in the shell.
• A watery consistency instead of a gel-like consistency.
• A very soft or deformed egg yolk.

Apart from these traits, if you yourself are suffering from a health problem, where your body's immunity is low, avoid eating raw eggs. Also, if you are a smoker, you are likely to experience lack of oxygen after consuming a raw egg yolk.

Finally, if you think you are unable to eat raw eggs, you can lightly cook them, like the sunny side up. This keeps the yolk and the egg whites slightly runny, and prevents them from cooking completely. You now know of the benefits of eating raw eggs. Whether you choose to include them in your diet is a matter of personal choice. Just remember to keep all these tips in mind, if and when you decide to start eating raw eggs.

Tractor Millipede

I have seen this animal several times both in Borneo and West Malaysia, crawling over the fissures of tree bark. The wave-like mechanical movement of the limbs makes it look like a some kind of high-tech robotic Japanese toy.

Well, I finally found its name on internet, its called Barydesmus – a tractor millipede from SE Asia. Its a strict vegetarian and preferred to be left alone – thank you.

This particular one was found in a limestone outcrop in Western Sarawak.