Dec 5, 2014
Subway Restaurant Facts
There are currently 42,859 Subway
restaurants in 108 countries around the world. Subway has overtaken
McDonald’s in number of locations. Subway has plans to have 50,000
restaurants around the world by 2018, which means the company will
need to open more than six restaurants a day, every day, for the
next four years. Subway has opened, on average, more than two
restaurants per day since 1965.
Holiday Travel Tip
While traveling, carry-on bags, purses,
and wallets can be easily lost or stolen. This is an easy hack to
prevent potential headaches, especially for international travel.
Scan driver's license, passport, traveler's checks, credit card
number, and card help line phone numbers, or any other important
information, then e-mail the information to yourself. Now you can go
to any computer in the world and get a copy of your documents and
information.
Nov 28, 2014
Happy Friday
Happiness does not make us grateful, being grateful makes us happy.
I am grateful to be able to share with you a Happy Friday!
I am grateful to be able to share with you a Happy Friday!
Twelve Turkey Facts
Here are a few tidbits to digest along
with your turkey leftovers. Turkeys have been roaming North and
South America for over 10-million years.
Over short flights, a wild turkey can top out at about 55 miles per hour (89 km/h). Domestic turkeys cannot fly because they are too heavy.
The largest turkey on record weighed 86 pounds.
Turkeys (and many birds) ingest small stones that go into a part of their stomachs called the gizzard, which helps the turkey break down food. This process is necessary because turkeys, like all birds, don't have teeth.
Turkeys have two stomachs: the glandular stomach that softens the food with gastric juices and the gizzard that grinds it up for the intestines or the first stomach, if needed.
The feces of male turkeys are J-shaped, and also straighter and larger than a female's, which look more spiral shaped.
There is a festival honoring turkeys, the Eldon, Missouri Turkey Festival which is held each October. It includes a turkey egg toss, turkey calling seminars and a 5-K turkey trot.
Wild turkeys prefer to sleep in trees, because their eyesight is so poor.
The tops of male turkeys are not only colorful, but highly variable. Males normally have almost no feathers on their heads, but when it comes time to breed, the colors can change between red, white, and blue.
Male turkeys gobble, female turkeys do not gobble, they make a clicking noise.
Mature turkeys have about 3,500 feathers at maturity.
The red bumps on a turkey's head are called caruncles.
Over short flights, a wild turkey can top out at about 55 miles per hour (89 km/h). Domestic turkeys cannot fly because they are too heavy.
The largest turkey on record weighed 86 pounds.
Turkeys (and many birds) ingest small stones that go into a part of their stomachs called the gizzard, which helps the turkey break down food. This process is necessary because turkeys, like all birds, don't have teeth.
Turkeys have two stomachs: the glandular stomach that softens the food with gastric juices and the gizzard that grinds it up for the intestines or the first stomach, if needed.
The feces of male turkeys are J-shaped, and also straighter and larger than a female's, which look more spiral shaped.
There is a festival honoring turkeys, the Eldon, Missouri Turkey Festival which is held each October. It includes a turkey egg toss, turkey calling seminars and a 5-K turkey trot.
Wild turkeys prefer to sleep in trees, because their eyesight is so poor.
The tops of male turkeys are not only colorful, but highly variable. Males normally have almost no feathers on their heads, but when it comes time to breed, the colors can change between red, white, and blue.
Male turkeys gobble, female turkeys do not gobble, they make a clicking noise.
Mature turkeys have about 3,500 feathers at maturity.
The red bumps on a turkey's head are called caruncles.
Laughing Exercise
Laughing 100 times is equivalent to 15
minutes of exercise on a stationary bicycle.
Snurfing and Snowboards
Sherman Poppen from
Muskegon, Michigan took two 36-inch skis that had a little leather
strap over the top of them that kids could slide their shoes into.
He added a couple of cross pieces across them about five of six
inches apart. The cross pieces were actually molding so you could
put your feet up against it. His wife called it the 'snurfer'.
He kept improving the design, patented it as a "surf-type snow ski," and sold it to Brunswick. By 1970, almost a million of the boards had been sold.
Jake Burton Carpenter had a competing product he called the 'Burton Board'. Carpenter's Burton Snowboards would go on to become one of the largest snowboard brands in the world.
Snowboarders might be riding "snurfboards" today, if Poppen hadn't been so possessive of his trademark. When he got started and Burton was calling his board Snurfboards, and his was a Snurfer. He did not like his name being used so he hired an attorney to protect his trademark. The sport became snowboarding because Carpenter could not use the word Snurfer or Snurf.
He kept improving the design, patented it as a "surf-type snow ski," and sold it to Brunswick. By 1970, almost a million of the boards had been sold.
Jake Burton Carpenter had a competing product he called the 'Burton Board'. Carpenter's Burton Snowboards would go on to become one of the largest snowboard brands in the world.
Snowboarders might be riding "snurfboards" today, if Poppen hadn't been so possessive of his trademark. When he got started and Burton was calling his board Snurfboards, and his was a Snurfer. He did not like his name being used so he hired an attorney to protect his trademark. The sport became snowboarding because Carpenter could not use the word Snurfer or Snurf.
More Egg Facts
Eggs contain very little saturated fat (1.5
grams per large egg) and no trans fat. A medium egg contains about
63 calories and a large about 74 calories.
The
nutrients in eggs can play a role in weight management, muscle
strength, healthy pregnancy, brain function, eye health, and more.
Egg
yolks are a great source of choline, an essential nutrient. Two
eggs provide about 250 milligrams of choline. Choline also aids
the brain function by maintaining the structure of brain cell
membranes, and is a key component of the neuro-transmitter that
helps relay messages from the brain through nerves to the muscles.
Lutein
and zeaxanthin, two antioxidants found in egg yolks, help prevent
macular degeneration, a leading cause of age-related blindness and
may even reduce the risk of cardiovascular disease.
Eggs
have the highest nutritional quality protein of all food sources.
Protein is a source of energy, but its main role in the body is
growth and repair. It helps in the formation of muscles, hair,
nails, skin and organs, such as the heart, kidneys and liver.
Vitamins and minerals in eggs include:
Biotin - helps cell metabolism and the utilization of fats, proteins and carbohydrates
Calcium - for building and maintain bones and teeth
Cephalin - a phosphorus-containing lipid found in tissues
Folate - for growth
Iodine - to ensure proper function of the thyroid gland
Iron - to produce hemoglobin, which carries oxygen around our bodies maintenance of healthy cells
Lecithin - contains acetylcholine which has been proven to help brain function
Pantothenic acid (Vitamin B5 ) - releases energy from our food for our body to use
Phosphorous - helps build strong bones and teeth
Selenium - antioxidant that protects our body and immune system
Thiamine - to turn carbohydrates into energy our body can use
Vitamin A (retinal) - for growth and eye health
Vitamin B12 (riboflavin) - for brain and nervous system functions and blood formation
Vitamin D - important in bone health.
Vitamin E - antioxidant to protect our bodies against disease
Zinc - helps in growth, wound healing, blood formation and maintenance of tissues.
Vitamins and minerals in eggs include:
Biotin - helps cell metabolism and the utilization of fats, proteins and carbohydrates
Calcium - for building and maintain bones and teeth
Cephalin - a phosphorus-containing lipid found in tissues
Folate - for growth
Iodine - to ensure proper function of the thyroid gland
Iron - to produce hemoglobin, which carries oxygen around our bodies maintenance of healthy cells
Lecithin - contains acetylcholine which has been proven to help brain function
Pantothenic acid (Vitamin B5 ) - releases energy from our food for our body to use
Phosphorous - helps build strong bones and teeth
Selenium - antioxidant that protects our body and immune system
Thiamine - to turn carbohydrates into energy our body can use
Vitamin A (retinal) - for growth and eye health
Vitamin B12 (riboflavin) - for brain and nervous system functions and blood formation
Vitamin D - important in bone health.
Vitamin E - antioxidant to protect our bodies against disease
Zinc - helps in growth, wound healing, blood formation and maintenance of tissues.
Eliminating
eggs from your diet because you are concerned about cholesterol is
of no value and you lose the dietary benefits. Harvard Medical
School and Mayo clinic agree that even though yolks contain
cholesterol, very little of it actually makes it into your
bloodstream, where it matters.
Pig Squeals
Experts have determined that the average pig
squeals at a level of 100-115 decibels. A jet’s engine only
reaches about 112 decibels at takeoff. Bacon does not squeal,
it sizzles.
XPRIZE Blood Test Prize
On November 10, 2014, the XPRIZE
Foundation announced the winner of the Nokia Sensing XCHALLENGE, the
global competition aimed at accelerating the availability of
hardware sensors and software sensing technology as a means to
smarter digital health solutions.
The winning device, called the Reusable Handheld Electrolyte and Lab Technology for Humans (rHEALTH) system, can potentially run hundreds or even thousands of lab tests using a single drop of blood, and those tests, in turn, can be used to diagnose a range of diseases.
Along with a number of distinguished awards, the $525,000 grand prize was presented to Eugene Chan, founder and CEO of the device’s maker, DNA Medicine Institute (DMI), at Singularity University’s Exponential Medicine conference.
The rHEALTH system reacts to a sample of blood, about 1,500 times less than is usually required, with a series of nanostrips. These strips are a bit like pH test strips, but they are on the scale of blood cells. The system reacts to the blood sample with tens of thousands of nanostrips, each running a different test, then shines a laser on them in rapid succession.
The whole process yields results in about two minutes and currently runs about 22 lab tests, ranging from vitamin D to HIV.
The winning device, called the Reusable Handheld Electrolyte and Lab Technology for Humans (rHEALTH) system, can potentially run hundreds or even thousands of lab tests using a single drop of blood, and those tests, in turn, can be used to diagnose a range of diseases.
Along with a number of distinguished awards, the $525,000 grand prize was presented to Eugene Chan, founder and CEO of the device’s maker, DNA Medicine Institute (DMI), at Singularity University’s Exponential Medicine conference.
The rHEALTH system reacts to a sample of blood, about 1,500 times less than is usually required, with a series of nanostrips. These strips are a bit like pH test strips, but they are on the scale of blood cells. The system reacts to the blood sample with tens of thousands of nanostrips, each running a different test, then shines a laser on them in rapid succession.
The whole process yields results in about two minutes and currently runs about 22 lab tests, ranging from vitamin D to HIV.
Turquoise Tidbits
The bridle of many horses is decorated
with turquoise. This stems from an early European superstition,
which continues today, that the wearer of turquoise could never
suffer a broken bone, because the turquoise itself would shatter and
prevent the accident.
In Europe, this lucky stone was set into horses’ bridles to keep the horse from stumbling and falling, protecting the horse and rider. Decorating the bridles with turquoise has continued through the years.
In Europe, this lucky stone was set into horses’ bridles to keep the horse from stumbling and falling, protecting the horse and rider. Decorating the bridles with turquoise has continued through the years.
Monosodium Glutamate Facts
Monosodium
glutamate (MSG) has been used to enhance the flavor of food for more
than 100 years. It was originally synthesized by Japanese biochemist
Kikunae Ikeda in 1908 after he realized that the Japanese broth
called dashi (a basic stock made with seaweed and dried fish) had a
meaty flavor that had not yet been identified. He called this flavor
umami, which can be translated as "delicious taste" and set about
synthesizing the main source of it. The basic sensory function of
MSG is attributed to its ability to enhance savory taste-active
compounds when added in the proper concentration
MSG, which first hit the market in 1909, is today created by bacterial fermentation in a process similar to that used in making yogurt.
Monosodium glutamate added to foods produces a flavoring similar to the glutamate that occurs naturally in foods. It acts as a flavor enhancer and adds a fifth taste, called umami, which is best described as a savory, broth-like or meaty taste.
In the European Union, monosodium glutamate is classified as a food additive (E621) and regulations are in place to determine how and when it can be added to foods. Typically, monosodium glutamate is added to savory prepared and processed foods such as frozen foods, spice mixes, canned and dry soups, salad dressings and meat or fish-based products. In some countries, it is used as a table-top seasoning.
Scientific studies have not shown any direct link between monosodium glutamate and adverse reactions in humans. The US Food and Drug Administration has given MSG its generally recognized as safe (GRAS) designation. While a popular belief holds that large doses of MSG can cause headaches and other feelings of discomfort, in controlled studies scientists have been unable to consistently trigger reactions. MSG has been used for more than 100 years to season food, with a number of studies conducted on its safety. International and national bodies governing food additives currently consider MSG safe for human consumption as a flavor enhancer.
MSG contains about one third of the sodium of table salt and is used in smaller amounts.
Children metabolize glutamate in the same way that adults do and monosodium glutamate is safe for children. In fact, human breast milk contains ten times more glutamate than cow’s milk.
When added to food, MSG provides an umami-rich flavor boost that regular table salt doesn't, even though MSG contains sixty percent less sodium than table salt, and many people cook with it regularly (it is sold under the brand name Accent). While it doesn't have much of a flavor on its own, when added to other foods it blends, balances, and rounds out the other flavors that are present.
MSG does not occur naturally in whole foods, so you do not have to worry about it in fruits and vegetables.
The human body also produces glutamate and it plays an essential role in normal body functioning.
MSG, which first hit the market in 1909, is today created by bacterial fermentation in a process similar to that used in making yogurt.
Monosodium glutamate added to foods produces a flavoring similar to the glutamate that occurs naturally in foods. It acts as a flavor enhancer and adds a fifth taste, called umami, which is best described as a savory, broth-like or meaty taste.
In the European Union, monosodium glutamate is classified as a food additive (E621) and regulations are in place to determine how and when it can be added to foods. Typically, monosodium glutamate is added to savory prepared and processed foods such as frozen foods, spice mixes, canned and dry soups, salad dressings and meat or fish-based products. In some countries, it is used as a table-top seasoning.
Scientific studies have not shown any direct link between monosodium glutamate and adverse reactions in humans. The US Food and Drug Administration has given MSG its generally recognized as safe (GRAS) designation. While a popular belief holds that large doses of MSG can cause headaches and other feelings of discomfort, in controlled studies scientists have been unable to consistently trigger reactions. MSG has been used for more than 100 years to season food, with a number of studies conducted on its safety. International and national bodies governing food additives currently consider MSG safe for human consumption as a flavor enhancer.
MSG contains about one third of the sodium of table salt and is used in smaller amounts.
Children metabolize glutamate in the same way that adults do and monosodium glutamate is safe for children. In fact, human breast milk contains ten times more glutamate than cow’s milk.
When added to food, MSG provides an umami-rich flavor boost that regular table salt doesn't, even though MSG contains sixty percent less sodium than table salt, and many people cook with it regularly (it is sold under the brand name Accent). While it doesn't have much of a flavor on its own, when added to other foods it blends, balances, and rounds out the other flavors that are present.
MSG does not occur naturally in whole foods, so you do not have to worry about it in fruits and vegetables.
The human body also produces glutamate and it plays an essential role in normal body functioning.
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