You now have a way of parrying swords maces or other weapons that might otherwise do you harm.
The last line coincided nicely with my backhanding one of the soldiers in the jaw as his mace missed my shoulder in a failed downstroke.
me with his mace but that gave him a heavy-footed stance and by sidestepping the blow
Smashburger the newest premium burger establishment in my'hood is the third-fastest growing U s. chain according to Nation's Restaurant News an industry trade publication.
These relatively new better-burger fast-casual restaurants are enjoying stupendous growth purportedly because Americans are looking for higher quality food than they can find at the big-three traditional quick-service chains:
Mcdonald's Burger king and Wendy's. Although the big three accounted for 70 percent of the $75. 9 billion in U s. burger sales in 2013 according to the market research firm Technomic they have been steadily losing ground to more-upscale
fast-casual chains including premium burger eateries. Last year the top 25 better-burger chains totaled sales of $2. 7 billion a 12 percent jump from 2012.
Of the 21 burger chains cited in the magazine's July survey of the best and worst fast-food restaurants Mcdonald's scored dead last just ahead of Burger king.
if we ate fewer hamburgers plain or fancy. Supersize me While beef consumption worldwide has been going up Americans have cut back considerably
since the mid-1970s largely due to rising beef prices and a greater awareness of the health risks associated with consuming red meat.
As of 2012 the average American was eating 52 pounds a year about 30 pounds less than four decades ago.
Regardless we still consume more per capita than the citizens of every other country excluding the beef emporiums of Argentina Brazil and Paraguay.
Eating less beef is a good thing. After all it's been linked to a host of potentially life-threatening problems including coronary heart disease and breast colon and prostate cancer.
But instead of forsaking beef altogether financially strapped Americans are eating more ground beef instead of steak and other pricier cuts.
Our hamburger economy has created in turn a market for better-burger chains which promise well better burgers.
when she hears the food industry's better-burger label. These new upscale burger restaurants are serving more meat between the buns with at least twice the calories Hurley said.
You would get a healthier meal at a traditional fast-food burger place like Mcdonald's or Burger king.
The Big mac and the Whopper look downright petite compared with the burgers coming out of these upscale burger joints.
In June 2010 Hurley and co-author Bonnie Liebman CSPI's nutrition director singled out Five Guys in their annual Extreme Eating feature in the organization's Nutrition Action Healthletter.
They reported that a Five Guys Hamburger sans toppings is 700 calories considerably more than a Big mac's 540 calories or a Quarter Pounder's 410 calories with everything.
A Five Guys Bacon Cheeseburger meanwhile has 920 calories and 30 grams of saturated fat one-and-a-half days'worth without toppings.
And there are so many reasons not to eat beef. It's full of saturated fat it's high in calories it increases the risk of colon cancer
and are concerned about how their food is produced. The research firm found that 59 percent of respondents rated socially responsible as an important factor
when deciding on a restaurant 58 percent said they would prefer that restaurants serve meat
and grass-fed beef and 41 percent are looking for natural and organic fare. To further differentiate themselves from traditional fast-food burger chains some premium burger chains have jumped on the sustainability bandwagon.
BGR: The Burger Joint for example trumpets that its burgers are fed from grain cattle; all natural no hormones fillers or antibiotics and most importantly they run free in the fields.
Shake Shack's menu boasts that its burgers are 100-percent all-natural Angus beef vegetarian-fed humanely raised and source-verified.
Elevation Burger goes even further promising 100-percent USDA-certified organic grass-fed free-range beef.
Hormones and antibiotics aside the biggest distinction when quantifying beef's marginal benefits to human health
and nutrition as well as a cow's well-being is whether cattle end their brief lives in crowded confined feedlots eating genetically modified corn and soybeans or spend all of their time on pasture eating grass and other forage crops
which is evolved what they eating. Feedlot cattle are prone to getting sick so producers routinely feed them antibiotics
which also serve to accelerate growth. After they are weaned from their mothers and grazed on grass most cattle are shipped to feedlots to fatten them up quickly on a grain diet.
If you're going to eat beef you want the grass-fed variety. A 2010 study in Nutrition Journal reviewed three decades of research comparing the nutritional profiles of grass-fed
and grain-fed cattle. It turns out that grass-fed beef has lower levels of unhealthy fats and higher levels of omega-3 fatty acids
which are better for cardiovascular health. It also has lower levels of dietary cholesterol and provides more Vitamin a
and E as well as cancer-fighting antioxidants Not many better-burger chains offer grass-fed beef however because there's not a lot of it around making it more expensive
and because it has a grassy flavor that Americans accustomed to fatty grain-fed beef find unfamiliar.
Elevation Burger which has 33 restaurants in 11 states and D c. is the lone grass-fed burger purveyor in my town
and a cursory Internet search turned up only three other premium burger chains featuring grass-fed beef:
Bareburger with 19 locations in four states; Burger Lounge with more than a dozen locations in California;
and Yeah! Burger which has two locations in Atlanta. Beef is the worst meat for the climate Before you begin searching high and low for a grass-fed burger
however there is something else to consider. Free-range grass-fed cattle may be slightly better for your health than those that are grain-finished at feedlots
but both are bad for the climate. Agriculture accounts for about 6 percent of total U s. global-warming emissions and beef production alone accounts for 2. 2 percent of the total according to a 2011 Union of Concerned
Scientists (UCS) report Raising the Steaks. That's roughly equivalent to the annual heat-trapping emissions from 33 average-sized coal-fired power plants.
Beef cattle and stored cattle manure also are responsible for 18 percent of U s. methane emissions which have nearly 25 times the warming effect of carbon dioxide.
So while the emissions from beef production may seem relatively small it is not an insignificant part of the problem.
The more beef Americans eat the worse global warming gets said Doug Boucher director of UCS's Tropical forest and Climate Initiative.
and the climate if they replaced beef with poultry or pork or ate less meat altogether.
Beef is what scientists call an inefficient protein Boucher said. It requires substantial resources to produce compared with
what it contributes to the human diet. A 2012 UCS study Boucher co-authored Grade A Choice?
Solutions for Deforestation-Free Meat found that beef production uses about 60 percent of the world's agricultural land
but produces less than 5 percent of the protein and less than 2 percent of the calories that feed the global population.
's analysis. It found that beef requires 28 times more land and 11 times more water to produce than the equivalent calories from pork
or poultry and produces at least five times more carbon pollution. The contrast between beef and such staples as wheat rice and potatoes is even more stark.
Beef requires 160 times more land and results in 11 times more heat-trapping emissions.
The U s. beef industry is convinced not. The PNAS study represents a gross over-simplification of the complex systems that make up the beef value chain a point
which the authors acknowledge Kim Stackhouse-Lawson director of sustainability research for the National Cattlemen's Beef Association said in a statement.
The fact is the U s. beef industry produces beef with lower greenhouse gas emissions than any other country.
Stackhouse-Lawson is not entirely off base. Methane and nitrous oxide emissions from livestock in the United states and other developed countries peaked in 1970
and have fallen 23 percent since according to a July study in the journal Climatic Change. That decline however has been offset by rising livestock emissions in developing countries
which more than doubled largely due to increased domestic demand for meat. The study found that worldwide livestock emissions jumped 51 percent from 1961 to 2010.
Even though we're eating less beef these days which explains the drop in U s. livestock emissions we're still No. 1 in the total amount of tonnage.
Last year we put away 11.6 million metric tons of beef and veal according to the U s. Department of agriculture.
Americans'love affair with beef has consequences beyond our borders. According to Boucher's 2012 study U s. beef consumption helps drive tropical deforestation which is now responsible for about 10 percent of the world's carbon emissions.
As demand for beef goes up worldwide so does deforestation. If U s. consumers ate less beef Boucher explained U s. producers would have more to export to other countries.
And those exports would displace exports from Latin american beef producers reducing incentives to cut down tropical rainforests for cattle pasture land.
The bottom line is U s. demand for beef plays a substantial role in global markets Boucher said.
If U s. consumers want to eat'better'burgers they should consider turkey burgers veggie burgers and other alternatives.
All of those are much better for the environment whether you're talking about climate emissions land use water use or nitrogen pollution.
The tasty hamburger is the real culprit Caldeira an atmospheric scientist at the Carnegie Institution for Science said in a July 21 press release.
if we all became vegetarians but a lot of improvement could come from eating pork or chicken instead of beef.
Negin's most recent op-ed was Montana: Big Sky Shrinking Glaciers Fading Wildlife. This article was adapted from'Better'Burgers Worse for Your Health No Better for the Climate
Health Benefits, Risks & Nutrition Facts Watermelons are mostly water about 92 percent but this refreshing fruit is soaked with nutrients.
Each juicy bite has significant levels of vitamins A B6 and C lots of lycopene antioxidants and amino acids.
There are a lot of nutrients throughout said Jarzabkowski. This includes the white flesh nearest the rind. Another phytonutrient found in the watermelon is the amino acid citrulline
Here are the nutrition facts for the watermelon according to the U s. Food and Drug Administration
which regulates food labeling through the National Labeling and Education Act: Nutrition Facts Serving size:
2 cups diced (10 oz/280 g) Calories 80 Calories from Fat 0*Percent Daily Values(%DV) are based on a 2000 calorie diet.
'In this way anti-inflammatory foods can help with overall immunity and general health. Hydration Watermelons are the perfect example of a food that can help you stay hydrated said Jarzabkowski.
Their water content can help keep you hydrated and their juice is full of good electrolytes.
This can even help prevent heat stroke. Digestion The watermelon contains fiber which encourages a healthy digestive tract
drinking watermelon juice before an intense workout helps reduce next-day muscle soreness and heart rate according to a 2013 study published in the Journal of Agricultural and Food Chemistry.
This can be attributed to watermelon's amino acids citrulline and arginine which help improve circulation. Cancer prevention Like other fruits and vegetables watermelons may be helpful in reducing the risk of cancer through their antioxidant properties.
Jarzabkowski also warned watermelon lovers to be mindful of their sugar intake. Though watermelon's sugar is naturally occurring watermelon is still relatively high in sugar.
Some fun facts about watermelons from the National Watermelon Promotion Board and Science Kids. The watermelon (Citrullus lanatus) is related to cucumbers pumpkins and squash.
Early explorers used watermelons as canteens. The first cookbook published in the United states in 1776 contained a recipe for watermelon rind pickles.
About 200 to 300 varieties are grown in the United States and Mexico but only about 50 varieties are very popular.
Guinness World records says the world's heaviest watermelon was grown by Lloyd Bright of Arkadelphia Arkansas in 2005.
One of these is helping find a solution to the world's current nutrition issues
In high-school I identified poor nutrition as a problem this was my trunk. My overweight grandmother used to babysit me and
I witnessed her struggling with a myriad of nutrition-related ailments. I also saw that fast food
and junk food were staples for youth in my community. The symptoms or branches of my tree included the issues that my grandmother suffered with
in addition to the effects diet had on the youth around me: poor self-esteem from difficulties with weight management diabetes hypertension difficulty focusing and much more.
My plan was to make dietary changes for myself and then help others so I majored in nutrition science during my undergrad years at the University of California Davis. Through my studies I learned about diet food regulations food toxicology metabolic pathways and nutrition standards but
I also began learning about agriculture. While sitting in a campus hallway reading L. T. Evan's Feeding the Ten Billion I was struck by a revelation:
As opportunistic omnivorous human beings we figured out a way to secure a food source through farming allowing us to move from mobile hunter-gatherer societies to ones that settled.
I moved nutrition from being at the core of the problem to a symptom of my new one:
our current conventional food system. I don't mean to ignore symptoms they too need to be addressed.
If you take a painkiller to alleviate the headache that may come with dehydration this might leave you with a clearer mind to figure out what ails you
So although I now understand much about nutrition I must recognize poor nutrition as a symptom
I am going to understand our current food system learn about what drives industrial agriculture and how to pacify these drivers.
I learned about nutrition and I made personal life changes I've worked with students
Take Action on Food Issues. Yours? on the NRDC blog Switchboard. The views expressed are those of the author
#A Chocolate a Day?(Op-Ed) Katherine Tallmadge M. A r. D. is registered a dietitian noted motivational and wellness speaker author of Diet Simple:
195 Mental Tricks Substitutions Habits & Inspirations (Lifeline Press 2011) and a frequent national commentator on nutrition topics.
This Op-Ed was adapted from an article in the Washington post. Tallmadge contributed this article to Live Science's Expert Voices:
Is it true that a chocolate a day will keep the doctor away? That's what many chocolate companies would like you to believe in their Valentine's day advertisements.
While studies have shown that cocoa provides many positive health effects the chocolates you buy from your local stores may not impart those benefits.
The cacao bean grown mainly in Latin america Africa and Asia is loaded with beneficial compounds. In fact its early uses dating back 3000 years were mainly medicinal.
The Dawn of Chocolate Discovered A rich history One doctor in the 1500s found cacao made people extraordinarily fat
if used frequently and so it was prescribed for the thin and weak according to an article in The Journal of Nutrition.
which is reflected in its scientific name Theobroma cacao meaning Food of the Gods. Eurpoeans discovered cocoa in the 1500s and over the next few centuries chocolate which we know
and love so well was born. In this century chocolate (processed cocoa with added fat often milk and sugar) has been enjoyed for its melt-in-your mouth texture
and flavor with its health-giving properties largely forgotten by the civilized world until recently.
The growth of chocolate research Since Hollenberg's studies cocoa research has intensified mainly due to the largesse of companies like Mars Inc. most famous for Milky way bars and M&ms.
What's striking is that candy companies such as Mars and Nestle's have hired respected nutrition scientists
and have been largely responsible for the advancement of cocoa research. Mars has collaborated with such institutions as Harvard the University of California at Davis and even the United states Department of agriculture's Agricultural research service.
A study in the American Journal of Clinical Nutrition found cocoa also reduces inflammation. All of which reduces heart disease risk.
But what about that chocolate bar in your vending machine? Are there any health benefits there? The answer:
Most research about chocolate's health benefits have used unsweetened cocoa or specially formulated high-flavanol chocolate.
Unfortunately these compounds are rarely in the chocolate we eat in 21st-century America. Flavanols impart a bitter taste
when the food goes from the bean to the cocoa powder and ultimately a finished chocolate product.
Katherine's Chocolate for Health Tips: If you're eating chocolate for health benefits you'll need to be very discriminating in your selections.
First you'll get more flavanols and therefore health benefits with less processing. The first choice is cocoa
Second look for chocolate which has the highest percentage of cocoa possible and to save calories look for chocolate with lower fat and sugar levels.
In general cocoa is your best first choice. Second choice is a semisweet or bittersweet chocolate with a high cocoa percentage.
Some chocolates go as high as 85 percent cocoa but legally can be as low as 35 percent.
I recommend no more than an ounce a day which may be about 110 to 150 calories depending on the chocolate.
Any more than that and you're probably going to take in too many calories for weight control.
Type of Chocolate Mg Flavonols Calories 1. 3 oz Dark Chocolate bars Average*:*82 mg 187 1. 3 oz Milk chocolate Bars Average*:
*42 mg 198 1 TBSP Unsweetened Cocoa Powder Average*:*75 mg 12*USDA's Nutrient Data Laboratory Recipe Katherine's Hot Cocoa 1 tsp unsweetened cocoa 1 tsp honey 1 cup
Skim milk or 1%Milk or Soy Milk Heat in microwave for 2 to 3 minutes and stir to blend the chocolate.
if skim or soy milk used. Tallmadge's most recent Op-Ed was 7 Simple Steps for a Post-Holiday Health Detox
Her latest book is Diet Simple Farm to Table Recipes: 50 New Reasons to Cook In Season.
You can follow Tallmadge on Facebook Twitter@KETALLMADGE and on Youtube. The views expressed are those of the author
but in a major development several large palm-oil purchasers including Kellogg's and Hershey's have pledged recently to buy only deforestation-free palm oil for their products.
Now pressure is mounting on some of the remaining hold outs like Procter & gamble Pepsi and Mcdonald's to follow suit
and do the right thing for the planet. Palm oil is everywhere The stakes are high.
Its versatility and low cost have made it the most widely used vegetable oil in the world. But so far palm oil's popularity has come at a terrible price:
Unfortunately despite a variety of efforts to combat the problem the current lack of traceability along the supply chain allows growers with a history of environmental
The lack of traceability and transparency also makes it all too easy for purchasing companies to turn a blind eye to where their palm oil is coming from
To help accelerate this change the Union of Concerned Scientists UCS) recently released a scorecard grading the palm-oil sourcing commitments of 30 top companies in the packaged food fast food
and Unilever have committed already to purchasing palm oil that is deforestation-free peat-free traceable and transparent.
With recent commitments from Kellogg's and Hershey's to use only traceable deforestation-free palm oil we see some exciting momentum building said May-Tobin.
However the bone changes don't appear in the shins. This finding suggests the changes in Iron age women weren't due to an increase in walking
which he was boiling local herbs in a battered old aluminum pot. The smell of the plant potion filled the dwelling as
and had me drink the entire potion. The pain in my foot went away. And for seven months there was no pain.
In the spirit of the interconnectedness of all things the Amazon Conservation Team launched to protect the forests preserve the tribal populations
If you're a vegetarian tucking in along the Nile thousands of years ago would have felt just like home.
In fact eating lots of meat is a recent phenomenon. In ancient cultures vegetarianism was much more common except in nomadic populations.
Most sedentary populations ate fruit and vegetables. Although previous sources found the ancient Egyptians to be pretty much vegetarians until this new research it wasn't possible to find out the relative amounts of the different foods they ate.
Was their daily bread really daily? Did they binge on eggplants and garlic? Why didn't someone spear a fish?
A French research team figured out that by looking at the carbon atoms in mummies that had lived in Egypt between 3500 B c
All carbon atoms are taken in by plants from carbon dioxide in the atmosphere by the process of photosynthesis. By eating plants
The second smaller group C4 comprises foodstuffs like millet and sorghum. The common C3 plants take in less of the heavier isotope carbon-13
if your diet consisted mainly of C4 plants. The mummies that The french researchers studied were the remains of 45 people that had been shipped to two museums in Lyon France during the 19th century.
They measured carbon-13 to carbon-12 ratios (and also some other isotope ratios) in bone enamel and hair in these remains and compared them to similar measurements performed on pigs that had received controlled diets consisting of different proportions
of C3 and C4 foodstuffs. As pigs have a similar metabolism to humans their carbon isotope ratios could be compared to
or teeth and the isotope ratios in hair of the mummies corresponded to that found in hair of modern European vegetarians confirming that the ancient Egyptians were also mainly vegetarians.
As is the case with many modern people their diet was wheat-and barley-based.
and sorghum were only a minor part of the diet less than 10 percent. But there were a few surprises.
We found that the diet was constant over time; we had expected changes said Touzeau. This showed that the ancient Egyptians adapted well to the environment
However despite considerable cultural evidence there seems to have been little fish in their diet. There is abundant evidence for fishing in Egyptian wall reliefs
Some may fly up to 31 miles (50 kilometers) to find food during their nightly journeys.
Gallery of Spooky Bats Most bats eat flowers small insects fruits nectar pollen and leaves though it depends on the type of bat.
The vampire bat outdoes even that though eating twice its weight in one day. The brown bat can eat up to 1000 small insects in an hour according to the Defenders of Wildlife organization.
Some bats will squeeze fruits in their mouths and drink the juices. Vampire bats like a juice of a different type though.
They do indeed drink blood mainly from cattle and deer but they don't suck blood like the legends say Rather they make A v-shaped cut and then lick up the blood according to the San diego Zoo.
Young bats drink milk from their mothers to survive much like other mammals. The mothers and pups stay in groups separate from the males.
or an elephant taking a drink at the bank of the river. At that time the Nile wasn't surrounded by desert;
Most of the region's nutrients were concentrated in the Nile floodplain and competition with farmers might have also hurt herbivore populations.
the drier environment might have limited the availability of plants at the bottom of the food chain.
#Dinosaur-Killing Asteroid Triggered Lethal Acid rain The oceans soured into a deadly sulfuric-acid stew after the huge asteroid impact that wiped out the dinosaurs a new study suggests.
LACMRLP 388e was thought initially to be buds and only later after the two cells were separated accidentally did people suspect they might be bees.
The prairie chicken actually a grouse is identifiable by its yellow head and red puffy neck.
And 23 million Californians get drinking water from the San Joaquin and south delta. Today that supply is compromised really by the low quality
drinking water (65 percent) comes from rivers which also nourish agriculture and ecosystems and provide recreational opportunities.
s<a href=http://www. livescience. com/11283-glaciers. html>glaciers</a>feed the scenic White river of Washington state which flows into the Puyallup River and Puget sound.
This White river is in northwestern Colorado where it provides drinking water for 7000 people in rural towns and supports a habitat full of fish and big game.</
</p><p>The Upper Colorado and its tributaries provide drinking water and recreation to residents of the Centennial state as well as habitat to 14 native fish species.
Diversions from the wetter western part of the state provide drinking water to Denver and other Front Range cities but a long-term plan is needed to keep thirsty residents happy while protecting recreation tourism and agriculture.</
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