Haylie Pomroy has helped countless clients lose up to 20 pounds in just 4 weeks –all through the fat-burning power of food. Hailed as “the metabolism whisperer,” Haylie reminds us that food is not the enemy, it’s the rehab needed to rev-up your sluggish, broken-down metabolism and turn your body into a fat-burning furnace.
On this plan you’re going to eat a lot. You’re going to eat three full meals and at least two snacks a day – and you’re still going to lose weight. What you’re not going to do is count a single calorie or fat gram. You’re going not to ban entire food groups. You’re not going to go carb-free or vegan or go cold turkey on the foods you love. Instead, you’re going to rotate what you’re eating throughout each week according to a simple and proven plan carefully designed to induce precise physiological changes that will set your metabolism on fire.
Phase I (Monday-Tuesday): Lots of carbs and fruits
Phase II (Wednesday-Thursday): Lots of proteins and veggies
Phase III (Friday-Sunday): All of the above, plus healthy fats and oils Continue reading “The Fast Metabolism Diet”
GardenBot is an open source garden monitoring system. This site is a collection of tutorials for how to build things (like a soil moisture sensor), software for running GardenBot, resources, links, and more.
To get started, you will want to browse the How-To section to see what is required to build the various modules.
The ultimate goal of the GardenBot project is to be a complete garden monitoring and automation system. A key design consideration is to keep everything as easy as possible — especially for users new to Arduino and DIY electronics projects.
Conscious Eating has been referred to as the “Bible of Vegetarians,” for both beginners and advanced students of health. This classic work in the field of live-food nutrition is an inspirational journey and a manual for life. Included is new information on enzymes, vegetarian nutrition for pregnancy, and an innovative international 14-day menu of gourmet, Kosher, vegetarian, live-food cuisine, plus 150 recipes.
In botany and dendrology, a rhizome (/ˈraɪzoʊm/, from Ancient Greek: rhízōma “mass of roots”,[1] from rhizóō “cause to strike root”)[2] is a modified subterraneanstem of a plant that is usually found underground, often sending out roots and shoots from its nodes. Rhizomes are also called creeping rootstalks and rootstocks. Rhizomes develop from axillary buds and are diageotropic or grow perpendicular to the force of gravity. The rhizome also retains the ability to allow new shoots to grow upwards.[3]
If a rhizome is separated into pieces, each piece may be able to give rise to a new plant. The plant uses the rhizome to store starches,proteins, and other nutrients. These nutrients become useful for the plant when new shoots must be formed or when the plant dies back for the winter.[3] This is a process known as vegetative reproduction and is used by farmers and gardeners to propagate certain plants. This also allows for lateral spread of grasses like bamboo and bunch grasses. Examples of plants that are propagated this way includehops, asparagus, ginger, irises, Lily of the Valley, Cannas, and sympodialorchids. Some rhizomes are used directly in cooking, including ginger, turmeric, galangal, and fingerroot.
Stored rhizomes are subject to bacterial and fungal infections making them unsuitable for replanting and greatly diminishing stocks. However rhizomes can also be produced artificially from tissue cultures. The ability to easily grow rhizomes from tissue cultures leads to better stocks for replanting and greater yields.[4] The plant hormones ethylene and jasmonic acid have been found to help induce and regulate the growth of rhizomes, specifically in Rheum rabarbarum (rhubarb). Ethylene that was applied externally was found to affect internal ethylene levels, allowing for easy manipulations of ethylene concentrations.[5] Knowledge of how to use these hormones to induce rhizome growth could help farmers and biologists producing plants grown from rhizomes more easily cultivate and grow better plants.
The poplars (Populus) are an example of trees that propagate using a rhizome. The Pando colony in Utah is a famous example, which has been living for about 80,000 years. The rhizome of a poplar colony is the key to its longevity: foragers, insects, fungus, and forest fires may destroy the above-ground portion of the tree, but the underground rhizome is somewhat protected against these threats.
A stolon is similar to a rhizome, but, unlike a rhizome, which is the main stem of the plant, a stolon sprouts from an existing stem, has long internodes, and generates new shoots at the end, such as in the strawberry plant. In general, rhizomes have short internodes; they send out roots from the bottom of the nodes and new upward-growing shoots from the top of the nodes. A stem tuber is a thickened part of a rhizome or stolon that has been enlarged for use as a storage organ.[6] In general, a tuber is high in starch, for example, the common potato, which is a modified stolon. The term tuber is often used imprecisely, and is sometimes applied to plants with rhizomes.
Published on Mar 18, 2013
Having seen the very best, the worst, and the ugliest of the food industry, Laurent Adamowicz gives a poignant account of how our food system has dramatically changed over the last two decades. Could the obesity epidemic be directly linked to what our food has been eating?
Senior Fellow 2011 in the Advanced Leadership Initiative at Harvard University, Laurent Adamowicz is a former food industry executive and serial entrepreneur. He is the founder & CEO of Bon’App, a simple nutrition guidance mobile application that tells you what’s in your food.
In the spirit of ideas worth spreading, TEDx is a program of local, self-organized events that bring people together to share a TED-like experience. At a TEDx event, TEDTalks video and live speakers combine to spark deep discussion and connection in a small group. These local, self-organized events are branded TEDx, where x = independently organized TED event. The TED Conference provides general guidance for the TEDx program, but individual TEDx events are self-organized.* (*Subject to certain rules and regulations)
Save food from the fridge: Shaping traditional oral knowledge: Jihyun Ryou at TEDxEutropolis
Uploaded on Feb 9, 2012
Although we seem to think and talk about food almost constantly, do we really know how best to preserve it or do we leave this responsibility to technology? Design Academy Eindhoven graduate Jihyun Ryou feels we no longer understand how to treat food. After investigating how to preserve food through oral traditions, she was determined to find designfull solutions on how to survive without fridge nowadays. Her Save Food from the Fridge project involves placing certain foods on a group of “knowledge shelves” outside the fridge. Perhaps through a better relationship with our food we may be able to waste less and conserve more energy.
Panga is the common South African name for Pterogymnus laniarius, a small, ocean-dwellingfish, native to the southeast Atlantic Ocean and southwest Indian Ocean. Alternatively called “torpedo scads“, they are cold-blooded with white flesh. Their scales are generally pink in color with whitish underbelly and blue-green stripes running laterally along their sides.
Over the course of its life, a panga will undergo periodic sex-changes with as much as 30% of the population being hermaphroditic at a time. Despite the presence of both sex organs, it is thought unlikely that both are simultaneously active. Panga are slow to reach sexual maturity, with a minimum population doubling time of 4.5–14 years.
In other countries, the name panga may refer to a different species. In Indonesia, it refers to Megalaspis cordyla, in Spain, the Netherlands and Poland it refers to Pangasius hypophthalmus, and in Kenya it refers to Trichiurus lepturus.
Many are snatching up the fish at supermarkets as they are very cheap. The
fish looks good but read the article and you will be shocked. This product is
from Vietnam.
Do you eat this frozen fish called BASA? ( Pangasius, Vietnamese River Cobbler,
White Catfish, Gray Sole )
Industrially farmed in Vietnam along the Mekong River, BASA or Pangas or
whatever they’re calling it, has only been recently introduced to the French
market. However, in a very short amount of time, it has grown in popularity
in France. They are very, very affordable (cheap), are sold in filets with no
bones and they have a neutral flavor and texture; many would compare it to
cod and sole, only much cheaper. But as tasty as some people may find it,
there’s, in fact, something hugely unsavory about it. I hope the information
provided here will serve as very important information for you and your future
choices. Here’s why it is better left in the shops and not on your dinner
plates:
1. BASAS or Pangas are teeming with high levels of poisons and bacteria.
(industrial effluents, arsenic, and toxic and hazardous by-products of the
growing industrial sector, polychlorinated biphenyls (PCBs), DDT and its
metabolites (DDTs), metal contaminants, chlordane-related compounds
(CHLs), hexachlorocyclohexane isomers (HCHs), and hexachlorobenzene
(HCB) ).
The reason is that the Mekong River is one of the most polluted rivers on the
planet and this is where basa/pangas are farmed and industries along the
river dump chemicals and industrial waste directly into it. Avoid eating them
because they contain high amounts of contamination. Regardless of Reports
and recommendations against selling them, supermarkets still sell them,
knowing full well that they are contaminated.
2. They freeze Basa/Pangas in contaminated river water.
3. BASA/Pangas are raised in Vietnam .. Pangas are fed food that comes
from Peru ( more on that below ), their hormones ( which are injected into
the female Pangas ) come from China . ( More about that below ) and finally,
they are transported from Vietnam to other countries
4. There’s nothing natural about Basa/Pangas – They’re fed dead fish
remnants and bones, dried and ground into a flour (from South America),
manioc ( cassava ) and residue from soy and grains. This kind of nourishment
doesn’t even remotely resemble what they eat in nature. But what it does
resemble is the method of feeding mad cows ( cows were fed cows,
remember? ). What they feed basa/pangas is completely unregulated so
there are most likely other dangerous substances and hormones thrown into
the mix. The basa/pangas grow 4 times faster than in nature, so it makes
you wonder what exactly is in their food? Your guess is as good as mine.
5. Basa/Pangas are injected with Hormones Derived from Urine. They inject
female Basa/Pangas with hormones made from the dehydrated urine of
pregnant women, the female Pangas grow much quicker and produce eggs
faster ( one Basa/Panga can lay approximately 500,000 eggs at one time ).
Essentially, they’re injecting fish with hormones ( they come all of the way
from a pharmaceutical company in China ) to speed up the process of growth
and reproduction. That isn’t good. And also consider the rest of the reasons
to NOT eat BASA.
6. You get what you pay for – and then some. Don’t be lured in by insanely
cheap price of Basa/Pangas. Is it worth risking your health and the health of
your family?
7. Buying Basa/Pangas supports unscrupulous, greedy corporations and food
conglomerates that don’t care about the health and well-being of human
beings. They are only concerned about selling as many basa/pangas as
possible to unsuspecting consumers. These corporations only care about
making more money at whatever cost to the public..
8. Basa/Pangas WILL make you sick – If you don’t get ill with vomiting,
diarrhea and effects from severe food poisoning, congratulations, you have
an iron stomach! But you’re still ingesting POISON not “Poisson”.
Final important note: Because of the prodigious amount of availability of
Basa/Pangas, be warned that they will certainly find their way into other
foods like imitation crab sticks, fish sticks, fish terrines, and probably in some
pet food too. Just check the Ingredient List to see if Basa is one of the
ingredients. Good Luck.
From a bird’s eye view the garden is shaped as a keyhole. A notch is cut into a round garden bed, the notch makes for easy access to the center compost well. (Note the first diagram below; to see keyhole.)
Keyhole garden in Uganda by Send a Cow. This sustainable gardening method uses kitchen and garden waste and gray water (or wash water) as food for your garden. www.sendacow.org.ukKeyhole garden scheme. Layering is proven to enhance soil health. Layering sugestions: wood on very bottom, next cardboard, next a bit of compost, next petroleum-free newspaper, manure, worms, wood ash, straw, topsoil. Repeat, compost, straw, topsoil or some such combination until you reach desired height. texascooppower.comWhen it rains or when you water your compost, the nutrients will seep into the surrounding bed. During rainy spells you might wish to cover the compost so the nutrients in the compost do not leach out too rapidly.
