Many people have argued that cheese is not only tasty, but addictive. But is that claim supported by science, or is it just hyperbole? Seth Millstein explains:
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This article shows you that there are plenty of people doing serious thinking about the future, and making linkages that you and I may never have thought of. Definitely “food for thought”. As you read the article, you will realize that the pun is intended.
Ozempic Could Be The Next Big Curveball For Commercial Real Estate
bisnow.com
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Start Up Idea of the Day #2 - What is this a C̶e̶n̶t̶e̶r̶ Protein for Ants? THE IDEA: Black Ant Protein Powder THE WHY: Ants are about 40% to 60% protein by dry weight making the water pound to protein ratio insanely efficient. And out here in the West water is liquid gold. Just look at this protein content in 100 grams of each of these: beef - 26g 👎 chicken - 27g 👎 ~FREAKING ANTS ~ 45g 🤘 The Global Elites keep telling us we have to start eat bugs for a sustainable future. We might as well lean into it (and become Global Elites ourselves while we are at it). THE OPPORTUNITY: Protein Powder market size sits somewhere around $22B and headed to $35B by 2035. Just take a little itty bit fraction of that market (.004545% to be exact) and you have yourself a million dollar business. THE COMPETITION: I think there is one company doing this but with the right attitude, brand and luck I'm sure you won't have a problem. THE HURDLE: You have to convince people to eat ants. Lol. HINGE LEVEL: Ever So Slightly Unhinged Good Luck, Have Fun. **Legally Binding Disclaimer** By reading this you agree to either let me invest or at very least give me free product if this idea turns into something. No takesie backsies. Also, I did minimal research so if I got something wrong then take it up with lawyers who wrote this disclaimer.
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Guiding Unhappy Leaders into their Corporate-Free Future | 90 Days to Operational Clarity without the Wrong Turns and Dead Ends of Going It Alone
I've recently started using a CGM (Continuous Glucose Monitor), and it has utterly changed my approach to improving my diet. Without it, my focus is entirely on the slow response of a biological system (my body weight) to a change in conditions (food intake) as quantified by an inaccurate, delayed-response measurement (the scale). The CGM changes the system. I can now see my body's rapid chemical response (blood sugar) to the exact change in conditions as quantified by a more accurate instantaneous measurement. I can make micro-adjustments to my food intake and see similar micro-changes in my body's response. I've joined the January cohort of Ship 30 for 30, seeking a taste of the same effect on my online writing. • The cohort’s frameworks and AI-assisted systems focus your attention on the little changes that matter the most in the long term. • Much as following the inputs of the CGM makes me a ‘Person who eats a low-carb diet,’ the inputs from Ship 30 for 30 make me a ‘Person who writes every day.’ As James Clear says, “True behavior change is identity change.” • The cohort accountability and positive reinforcement systems provide the near-instant feedback needed to see tangible results over time. It remains to be seen if Ship 30 for 30 or the CGM will lead me to the lasting changes I desire in my writing and health, but I am super excited to find out.
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Here's How to Tell Within 5 Minutes If Someone Isn't As Smart As They Think. Science says people who do one thing tend to be less intelligent. And less competent. And more of a D-K. By Jeff Haden Contributing Editor Inc. Magazine I ordered a turkey sandwich and asked for double meat. The guy behind me said, "You shouldn't eat meat." I turned and shrugged. "Seriously," he said, his voice getting louder. "Meat is bad for you." "Maybe so," I said. "But I like meat." Evidently that was not the right response. "A friend turned me on to a vegan diet," he said. "Only fools eat meat. Meat is terrible for you. There's not a single reason to eat meat. The science is irrefutable." Then he paused and moved closer, narrowing his eyes to stare intently into mine. "It's changed my life," he said. "I'm not sure all meat is bad..." I said. "But that's really cool how being a vegan has worked out for you. How long have you been doing it?" "This is my second day," he said. Ah. The Dunning-Kruger Effect Our interaction is a perfect example of the Dunning-Kruger Effect, a type of cognitive bias described by social psychologists David Dunning and Justin Kruger in which people believe they're smarter and more skilled than they actually are. Combine a lack of self-awareness with low cognitive ability and boom: You overestimate your own intelligence and competence. As Dunning, a psychology professor at the University of Michigan, says, "If you're incompetent, you can't know you're incompetent... the skills you need to produce the right answer are the very same skills you need to recognize the right answer." Nikken 💎 http://bit.ly/2PJabbR
Here's How to Tell Within 5 Minutes If Someone Isn't as Smart as They Think
inc.com
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Interesting Science Facts! One of the most amazing facts in science is that we need saliva to taste our food. In order for food to taste, the chemicals from the food must dissolve in saliva. Once the chemicals in the food are dissolved, they can be detected by receptors in our taste buds.
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IS THERE & DOING THAT What is the essence of John Yudkin's BOOK viz., PURE, WHITE, and DEADLY, written by a British Scientist in 1972 in brief ??? “If only a small fraction of what we ought to know about the EFFECTS of SUGAR to any other MATERIAL used as a FOOD ADDITIVE, then it must be WHITE SUGAR.” It was a CONCLUSIVE HEED made almost 50 years ago by British 🇬🇧🇬🇧🇬🇧Scientist John Yudkin in his BOOK viz., PURE, WHITE and DEADLY in 1972. He used to bang his head around everywhere, trying to elaborate on his contention as to how everyone was overlooking the ill effects of SUGAR, merely on the grounds of getting the instant gratification of satisfying their sweet tooth 🦷🦷🦷, which consisted of PURE CARBOHYDRATES that LACKED FIBER and NUTRITION. During that reign itself, while SATURATED FAT got LABELLED as the SCAPEGOAT, the British Scientist ECHOED his VOICE LOUDER with an authentic research study 📖📖📖 papers against the then INTRODUCTION of PURE SUGAR in LARGE PROPORTIONS that was making PEOPLE ILL. FOOD and PHARMA INDUSTRIES that were DESIROUS of IMPLEMENTING the NEW EATING PARADIGMS across THE WORLD, particularly in WESTERNISED CULTURES, highlighted their NEW EVIDENCE by blaming SATURATED FAT instead of SUGAR. In one way or another, the justification of John Yudkin was down. (Why it was DAVID versus GOLIATH in the 1950s and the 1960s follows in brief tomorrow.) #autophagy #intermittentfast #moderateexercise #ketosis #yoga #conclusive #heed #desirous #implementing #paradigms #westernized #cultures #justification #david #goliath #food #pharma #blaming #saturate #highlighted #blaming #reign #itself #echoed #voice #louder #bang #head #everywhere #desirous #gratification
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The 5 common pitfalls when trying to reduce your reliance on wine or cocktails are… 🚫 Giving in to momentary desires or impulses without understanding the root cause 🗣️ Letting external pressures overrule your inner voice ⛔ Perceiving an exposure to ethanol as total failure 🍵 Skipping your supportive nutrients or teas 🍷 Socializing with wine or cocktail enthusiasts with an empty toolkit Ready to break free from these pitfalls? Discover The Anchored Abstinence Recipe Program™ today! Get started here:
The Anchored Abstinence Recipe™ Self-Guided Tier I
angelinanutrition.com
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Olipop rebranded and is now cruising towards $500 million in yearly sales — and here’s the secret sauce: They started speaking their consumer's language. BEFORE: OLIPOP PBC launched with a focus on its health benefits, branding it as a “sparkling digestive tonic”. But let's be real, that sounds more like medicine than a tasty treat. People don’t pick food just because it’s healthy. They want quality first, and benefits second. So... AFTER: Check out the new look! The flavor is the star, and the graphics are more inviting and delicious. Health benefits? Still there, but now in plain language. “Supports Digestive Health” is front and center, with prebiotics and plant fiber listed on the side. Before, consumers might’ve thought: “What is this? Not sure it’s for me.” Now they think: “Yum, this looks good — and it's healthy too!” Don’t speak your language. Speak theirs. That’s how you start a conversation... and land a sale. If this post was helpful, share it and follow Sagar Joshi for more insights.
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The essence of taste: From lab to market. Our increasing reach into global markets has created a busy time for Elena Cristea, our Science & New Product Development Manager. A multilingual food scientist and inventor, Elena has researched all aspects of smoke filtration and the removal of carcinogens in support of flavour creation. She believes it is natural for us to be drawn to smoking as a traditional way of cooking and for there to be smoked food ingredients in our diet. This insightful read from Elena can be read here > https://bit.ly/3XYeW6n #FoodInsights #Science #FoodScience
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FOOD FOR THOUGHT IN YOUR FEED I bought a #book about #food on a whim because it was a Number One Bestseller. The book is about Ultra Processed Food #UPF, a type of food I don't buy often: I shop groceries according to the Outer Aisle Rule: 80% of what you buy should come from the outer aisles as that is where the fresh produces are (for supermarket logistical reasons). The deeper towards the center, is the food with long shelf life and loads of additives. So you'd say that fact would make the #science-based book not really relevant for me. Yet the content stunned me and is worth a post. “UPF has a long, formal scientific definition, but it can be boiled down to this: if it’s wrapped in plastic and has at least one ingredient that you wouldn’t usually find in a standard home kitchen, it’s UPF.” “The evidence shows that UPF seems to be more #addictive than many addictive drugs for those who are vulnerable. Of course, many people are able to consume UPF in moderation, but that's also true for cocaine, alcohol and cigarettes. These drugs of abuse and UPF share certain biological properties” "The destruction of the food matrix by physical, chemical and thermal processing means that UPF is, in general, soft. This means you eat it fast, which means you eat far more calories per minute and don’t feel full until long after you’ve finished. It also potentially reduces facial bone size and bone density, leading to dental problems." "The mismatch between the taste signals from the mouth and the nutrition content in some UPF alters #metabolism and #appetite in ways that we are only beginning to understand, but that seem to drive excess consumption. " The book these quotes come from is: Ultra-Processed People, by Chris van Tulleken MD (https://lnkd.in/exvFiJDV)
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