Preventing Exercise-Induced Oxidative Stress with Watercress

 “Exercise Stress and Watercress” If oxidizing glucose to produce energy for our bodies is so messy, creating free radicals the way cars burn their fuel produces combustion by-products out the exhaust, even if we’re just idling, living our day-to-day lives, what if we rev up our lives and start exercising, really start burning fuel? Then we create more free radicals, more oxidative stress and so need to eat even more antioxidant-rich foods. Why do we care about oxidative stress? Well, it’s “implicated in virtually every known human disease” “and there is an increasing body of evidence linking free radical production to the process of aging”. Why? Because free radicals can damage DNA, our very genetic code. Well if free radicals damage DNA, and exercise produces free radicals, does physical activity induce DNA damage if we don’t have enough antioxidants in our system to douse the radicals? Yes, in fact, ultra-marathoners show evidence of DNA damage in about 10% of their cells tested during a race, which may last for up to two weeks after a marathon. But what about just short bouts of exercise? We didn’t know until recently. After just 5 minutes of moderate or intense cycling, you can get an uptick in DNA damage. We think it’s the oxidative stress, but “regardless of the mechanism of exercise-induced DNA damage” “the fact that a very short bout of high-intensity exercise” “can cause an increase in damage to DNA” “is a cause for concern.” But we can block oxidative damage with antioxidant-rich foods. Of course when drug and supplement companies hear antioxidant-rich foods they think, pills! You can’t make billions on broccoli, so “Pharmacological antioxidant vitamins have been investigated” “for a prophylactic effect against exercise-induced oxidative stress.” However, large doses are often required and in pill form may ironically lead to a state of pro-oxidation and even more oxidative damage. For example, guys doing arm curls taking 500 mg of vitamin C appeared to have more muscle damage, inflammation, and oxidative stress. So, instead of vitamin supplementation, how about supplementation with watercress, the badass of the broccoli family? What if two hours before exercise you eat a serving of raw watercress, then get thrown on a treadmill whose slope gets cranked up higher and higher until you basically collapse? In the control group, without the watercress preload, which I imagine would describe most athletes, here’s the amount of free radicals in their bloodstream at rest and after exhaustive exercise, which is what you’d expect. So, if you eat a super-healthy antioxidant-packed plant food like watercress before you exercise can you blunt this effect? Even better. You end up better than you started! At rest after the watercress, you may start out with fewer free radicals, but only when you stress your body to exhaustion can you see the watercress really flex its antioxidant muscle. So, what happens to DNA damage? Well in a test tube, you take some human blood cells bathed in free radicals you can reduce the DNA damage it causes by 70% within minutes of dripping some watercress on them.  But does that happen within the human body if you just eat it? We didn’t know until recently. If you exercise without watercress in your system, DNA damage shoots up, but if you’ve been eating a single serving a day for two months your body’s so juiced up on green leafy goodness no significant damage after punishing yourself on the treadmill. So, a healthy diet can you can get all the benefits of strenuous exercise without the potential risks? We know regular physical exercise — a key component of a healthy lifestyle, but it can elicit oxidative stress. To reduce that stress some have suggested pills to improve one’s antioxidant defense system, but “those eating more plant-based diets may naturally” “have an enhanced antioxidant defense system” without pills to counter exercise-induced oxidative stress due to the increased quantities of plants. Remember plant foods’ average 64 times more antioxidants than meat, fish, eggs, and dairy. And on top of that the animal protein itself can have a pro-oxidant effect. But look, anyone eating sufficient quantities of whole healthy plant foods could plausibly reach an antioxidant status similar to those eating vegetarians. It’s not just about what you’re eating less of, saturated fat and cholesterol, but what you’re eating more of, the phytonutrients. Whether it’s about training longer or living longer, we’ve got to eat more plants.As found on YouTube15 Modules Of Intimate Video Training With Dr. Joe Vitale – You’re getting simple and proven steps to unlock the Awakened Millionaire Mindset: giving you a path to MORE money, …download-2k

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stress hormones in breast milk

In linguistics, and particularly phonology, stress or accent is relative emphasis or prominence given to a certain syllable in a word, or to a certain word in a phrase or sentence. This emphasis is typically caused by such properties as increased loudness and vowel length, full articulation of the vowel, and changes in pitch. The terms stress and accent are often used synonymously in this context, but they are sometimes distinguished. For example, when emphasis is produced through pitch alone, it is called pitch accent, and when produced through length alone, it is called quantitative accent. When caused by a combination of various intensified properties, it is called stress accent or dynamic accent; English uses what is called variable stress accent. Since stress can be realised through a wide range of phonetic properties, such as loudness, vowel length, and pitch, which are also used for other linguistic functions, it is difficult to define stress solely phonetically. The stress placed on syllables within words is called word stress or lexical stress. Some languages have fixed stress, meaning that the stress on virtually any multisyllable word falls on a particular syllable, such as the penultimate (e.e. Polish) or the first. Other languages, like English and Russian, have variable stress, where the position of stress in a word is not predictable in that way. Sometimes more than one level of stress, such as primary stress and secondary stress, may be identified. However, some languages, such as French and Mandarin, are sometimes analyzed as lacking lexical stress entirely. The stress placed on words within sentences is called sentence stress or prosodic stress. This is one of the three components of prosody, along with rhythm and intonation. It includes phrasal stress (the default emphasis of certain words within phrases or clauses), and contrastive stress (used to highlight an item − a word, or occasionally just part of a word − that is given particular focus).

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We Tried Coca-Cola’s New “Premium” Milk So You Don’t Have To

Does it taste like normal milk? Not really! But maybe it’s not supposed to.

Last week, Coca-Cola launched its new “premium” line of milks, called Fairlife. The products are being marketed primarily on nutritional value and sustainability. To make them, milk gets separated into five component parts — water, vitamins and minerals, lactose, protein, and fat — then recombined in a specific ratio to end up with a rebuilt milk that boasts about half the sugar and double the protein of the regular stuff, along with being lactose-free.

The marketing push for Fairlife had a rough start with this summer’s poorly received pinup girls. Now Coca-Cola is highlighting sustainability along with nutritional value. Despite carefully avoiding the word “organic” in reference to the farms that supply the milk, the promotional materials for Fairlife focus, in pretty vague terms, on the traceability of its “grass to glass” production chain.

Fairlife milk’s national average price ($4.29 for a 52 oz. bottle) is over twice the price of conventional milk (about $2 for 64 oz.) and slightly more than organic milk (about $4 for 64 oz.).

All of which is also to say that Coca-Cola is likely betting on nutrition and production process, rather than taste, as the factors that will help its milk sell better than the traditional stuff, which has been declining in sales for years. Reviews of the product so far have been mixed. But we were still curious: Would normal humans be able to tell the difference between Fairlife and regular milk? And would they like it more, or less?

Lauren Zaser / BuzzFeed Life

So we set up a blind taste with a very small (but fiercely dedicated) panel of judges, squaring up Fairlife against Organic Valley, a comparably priced organic and hormone-free milk brand that’s available at most grocery stores. (We paid $2.99 per quart for Organic Valley 2% and skim at a Whole Foods in NYC; Organic Valley chocolate milk was $3.69 for a quart. The Fairlife was furnished to BuzzFeed for review.)

One thing I noticed right away at our taste test is that, although the Fairlife bottles are made with a noticeably different material and shape than traditional milk, the colors on the packaging of each type of milk still match Organic Valley’s and the rest of the milk industry’s — light blue for skim, dark blue for 2%, and brown for chocolate. That makes sense if Coke is trying to balance the brand’s image between fitting in (“it’s still milk!”) and standing out (“but it’s BETTER milk!”).

5. Our panel tasted three types of milk (skim, 2%, and low-fat chocolate), comparing Fairlife and Organic Valley side by side for each type.

Lauren Zaser / BuzzFeed Life

The judges, from left to right: Augusta, Jarry, Bryant, Spencer, and Arianna.

They had limited info. They knew that one of each kind of milk was Fairlife, but not which one. Everyone had to pick which milk of each type was their favorite, describe the differences, and say which one they thought was Fairlife.

6. So they sniffed…

Lauren Zaser / BuzzFeed Life

7. …and they sipped…

Lauren Zaser / BuzzFeed Life

8. …and came up with these results:

9. Most people (four out of five) preferred regular skim milk to Fairlife skim.

Lauren Zaser / BuzzFeed Life

Bryant thought the Organic Valley skim “tasted more like actual milk,” while the Fairlife was “dry” and had a noticeable aftertaste. The Fairlife skim also “has a weird old smell” according to Jarry, and Spencer suspected that it might actually be coconut milk (it is not).

10. But Fairlife 2% was a surprise winner! Three out of five people liked it better than regular 2%.

Lauren Zaser / BuzzFeed Life

Some compliments the Fairlife 2% received:

“Much thicker and richer, like a hearty drink that will keep me full for a few years. That’s a good-ass cup of milk.” —Augusta

“Kind of tastes like Lactaid, which I like.” —Jarry

“This one was super close. I think 2A [the regular milk] seemed a little sweeter.” —Arianna

11. The two chocolate milks were the most obviously different. Four out of five people liked regular chocolate milk better, and almost everyone mentioned that the Fairlife chocolate milk was really, really sweet.

Lauren Zaser / BuzzFeed Life

Jarry declared the Fairlife “grossly sweet and rich. Like chocolate ice cream that died in a cup,” and most people agreed. “SO MUCH SWEETER. It also smells like fake chocolate powder,” said Arianna. Augusta concurred: “SO goddamn sweet. Like someone dropped a bucket of sugar in there.” Bryant wondered if it involved almond milk (it does not).

Spencer, however, was an outlier strongly in favor of Fairlife’s gonzo approach: “It’s like a milkshake. It’s everything I hoped it would be. I want to take a bath in this chocolate milk. It’s soulful. The other [regular] milk is tame in comparison.

12. Across all three types, our tasters preferred regular milk over Fairlife milk two-thirds (67%) of the time…

Lauren Zaser / BuzzFeed Life

13. …and were able to correctly identify which milk was Fairlife three-fifths (60%) of the time.

Lauren Zaser / BuzzFeed Life

There wasn’t any noticeable correlation between people’s pick for their favorite of each type of milk and which one they thought was Fairlife. In other words, they weren’t more or less likely to prefer it based on what brand they thought it was.

14. The judges were able to successfully chug both milks 100% of the one time they attempted to.

Lauren Zaser / BuzzFeed Life

15. The bottom line?

Lauren Zaser / BuzzFeed Life

Here’s my ~personal~ review: Fairlife is a little bit creepy to drink. The texture is much more viscous and thick than regular milk, and the odor is really strong, to the point that it smells almost spoiled. It tastes OK, but has a slightly musky flavor that reminds me of shelf-stable or reconstituted milk.

Because I’ve never had any complaints about the nutritional content of non-“premium” milk, which I enjoy drinking (especially if a cookie or peanut butter sandwich is involved), and I’m very lactose-tolerant, I can’t ever see myself buying this.

The panel’s take was a little more mixed: Fairlife doesn’t taste quite like normal milk, but it doesn’t NOT taste like milk, either. So, if the nutrition or lack of lactose is a selling point for you, it might be worth a try.

The Fairlife milk used in the taste test was provided to BuzzFeed Life for review.

Read more: http://www.buzzfeed.com/rachelysanders/fairlife-milk-taste-test

These Experts Have Finally Ended The Debate On How To Make The Perfect Cup Of Tea

The milk goes in first, according to the British Standards Institute.

1. The British Standards Institute has long considered itself the authority on tea preparation.


It especially has strong opinions on a topic that divides tea drinkers of the world like few others: whether the milk goes in before or after pouring.

2. And its definitive answer to the question is: milk goes in first.

According to the BSI’s wonderfully-titled report, “Preparation Of A Liquor Of Tea For Use In Sensory Tests”, first published in 1980, a panel of experts ruled that the milk-first rule was the best practice “in order to avoid scalding the milk”.

5. Furthermore, the BSI report issued some specific guidelines for making the ideal cuppa.


It’s best to make tea in a pot “of white porcelain or glazed earthenware, with its edge partly serrated and provided with a lid, the skirt of which fits loosely inside the pot.”
There should be 2g of tea for every 100ml poured into the pot, and it should be filled to within 4-6mm of the brim.

6. By rights, you should then let the tea brew for six minutes before pouring.


But if you insist on clinging to your tea first/milk second ways, it’s not a total calami-tea: just make sure the tea is brewed at a temperature of 65-80 °C.

7. Well tea lovers, what do you think?

  1. How do you take your tea?
    1. Tea first, then milk. I’m not an animal!
    2. Milk first, then tea. I’m not a barbarian!

These Experts Have Finally Ended The Debate On How To Make The Perfect Cup Of Tea

SHARE YOUR VOTE!

Read more: http://www.buzzfeed.com/declancashin/these-experts-have-finally-ended-the-debate-on-how-to-make-t