Monday, December 23, 2019

Is Shiv Sena a party of hooligans and goons? YES , NO IF or BUTS.

  

"In a democracy like ours, it is essential to value a difference of opinion and its existence. Nobody has a right to attack anybody or indulge in hooliganism just because someone carries a different opinion. The Constitution of India has provided every citizen the right and freedom of speech and expression " NO IF or BUTS.


 SS Gestapo 

The Schutzstaffel (SS; also stylized as ᛋᛋ with Armanen runes; German pronunciation: [ˈʃʊtsˌʃtafl̩] (About this soundlisten); literally "Protection Squadron") was a major paramilitary organization under Adolf Hitler and the Nazi Party (NSDAP) in Nazi Germany, and later throughout German-occupied Europe during World War II.

Do you see any similarities?


Is Shiv Sena a party of hooligans and goons? Why would Marathis vote for such a political party that is spreading Gunda Raj in India?

Yes. A big YES!


 "On December 19, I posted that Chief Minister Uddhav Thackeray's comparison
 of Jamia Millia incident with Jallianwala Bagh was wrong. After that 25-30
 people thrashed me and tonsured my head," Hiramai Tiwari told ANI. (Photo: ANI)
Mumbai: A resident of Wadala was allegedly thrashed by Shiv Sena workers on Sunday for posting "objectionable" social media post against Chief Minister Uddhav Thackeray.
"On December 19, I posted that Chief Minister Uddhav Thackeray's comparison of Jamia Millia incident with Jallianwala Bagh was wrong. After that 25-30 people thrashed me and tonsured my head," Hiramai Tiwari told AN

 On December 17, Thackeray had compared police action in Delhi's Jamia Millia Islamia to Jallianwala Bagh massacre.

 "What happened at Jamia Millia Islamia University is like Jallianwala Bagh. Students are like a 'Yuva bomb'. So we request the Central government to not do what they are doing with students," he had said



Mangesh Kadu
Mangesh Kadu, lives in Cottbus, Brandenburg, Germany (2018-present)

Updated Apr 12 2017 · Author has 437 answers and 1.1m answer views
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Sunday, December 22, 2019

In China, Sichuan food is known for its complex and sophisticated canon of tastes. In the West, it’s invariably known for only a few dishes and face-melting heat and spice—a reputation that grossly underestimates the cuisine.
To understand Sichuan food one must understand its history and geography. The Sichuan basin is flanked by mountains on all sides and the vast Qinghai-Tibet plateau to the west, making it so difficult to reach that the Tang Dynasty poet Li Bai described getting there as “more difficult than the road to heaven.” But its fertile plains lured many onto the journey, and dynastic upheavals over the last few thousand years have drawn continuous waves of immigrants into the province. Each wave brought along its own culinary and cultural customs.
For thousands of years, Sichuan was known as “the land of plenty” (天府之国 tianfuzhiguo). Its warm, wet climate and fertile plains created agricultural abundance. That harvest potential increased in the third century B.C. with the completion of the massive and sophisticated Dujiangyan Irrigation Project, which harnessed the power of Sichuan’s many rivers. The region became the bread basket of China, contributing to unification efforts under emperor Qin Shihuang.
Located along the Silk Road and Tea Horse Road, major trade routes to the West, Sichuan absorbed many outside influences into its culture and culinary practices, most notably the adoption of chili peppers from South America and cooking techniques from northern and eastern parts of China.
(Photo by ZPZ)
(Photo by ZPZ)

辣椒 Chilies

Sichuan people’s love of spice can be attributed to the region’s muggy climate. According to principles of traditional Chinese medicine, dampness creates imbalance in the body and must be driven out by eating foods that are “heating” in nature. In the early days, the heat came not from chilies but from a combination of ginger, Sichuan pepper, and cornel berries, the ruby red fruit of the cornus mas plant. These aromatics comprise the 辛辣 xin la, or pungent spice flavor, that is valued by Sichuan chefs over the pure fiery heat more commonly associated with Hunan and Guizhou cuisines. It was not until the 16th century that chili peppers arrived in coastal China via maritime trade routes, and not until centuries later that they were cultivated in Sichuan. Locals adopted chilies as they discovered their perfect harmony with the aromatic numb of Sichuan pepper, and they became an integral part of the cuisine.
二荆条 Erjingtiao, the most popular variety of chili in Sichuan, is known for its mild spice but intense fragrance. It doesn’t overwhelm the taste of a dish but instead heightens sensations and awakens the palate to deeper flavors. Its uses are varied and inventive: dry-fried in oil for a scorched-chili flavor; fermented with fava beans for Sichuan’s famous doubanjiang; pickled to lend acidity to fish-fragrant sauce; ground up and combined with aromatics to create the canvas for the most fragrant chili oil; and mixed with various other spices to make dozens of Sichuan flavor profiles from mala (spicy and numbing) to guaiwei (strange flavor), a perfect balance of sweet, savory, spicy, sour, and numbing.

符合味 Compound Flavors

Not all of the region’s flavor profiles are spicy. Sichuan chefs are famous for combining a limited number of ingredients to form at least 24 compound flavors known as fu he wei. Of these, only about seven feature the spiciness famously associated with Sichuan cuisine. Lesser known but just as iconic, 椒盐味型 jiaoyanweixing (salt–and–Sichuan pepper flavor) is a deceptively simple combination of roasted ground Sichuan pepper and salt but is inventively applied on everything from fried chicken to freshly baked butter cookies. “Lychee flavor” has no lychees in it but combines sweet and sour notes in imitation of the fruit and is applied to a savory canvas like fried pork over rice. What unifies all of 24 flavors is a complex 鲜 xian (umami) quality and a strong, pungent flavor that is not meant to overshadow the natural taste of the raw ingredients but rather to delicately draw out their essence.
(Photo by ViewStock via Getty Images)
(Photo by ViewStock via Getty Images)

花椒 Huajiao

An ancient Chinese spice that has been cultivated in Sichuan for thousands of years, huajiao (Sichuan pepper) is responsible for the cuisine’s famous tongue-tingling sensation. Some believe its use in Sichuan cooking is to numb the senses enough to allow one to eat even more chilies. Huajiao is actually the seed of a tree in the citrus family and isn’t related to the common peppercorn, leading to a decades-long ban in the U.S. out of fear that it would cause citrus cankers. The ban was later dropped but with the caveat that huajiao had to be heat-treated before export, a condition that very few producers have accepted. For these reasons, as well as low demand, the packages of long-expired huajiao sitting on grocery shelves in the West are vastly inferior to the real thing.
There are dozens of varieties of huajiao in China, but the most famous is grown in Qingxi village, along the mountainous Tea Horse Road, an ancient trading route dedicated to the transport of tea and spices from China to the West. The small village produces a variety known as 贡椒 gongjiao (tribute pepper), so prized for its many medicinal and culinary uses that it was offered in tribute to the emperor. The delicate kernels are painstakingly hand-harvested every August in small quantities and sell out almost immediately. Thrown whole into long braises and stews or roasted and ground to top iconic dishes like mapo tofu and twice-cooked pork, just-harvested gongjiao can be transformational.  

苍蝇馆子 Fly Restaurants

No discussion about food in Sichuan can ignore the 苍蝇馆子 (fly restaurant), an iconic fixture of Chengdu that has come to embody the very soul of Sichuan cooking. The name is given to hole-in-the-wall restaurants that are old and dirty but so delicious they still attract people like flies, a cheeky iteration of Chengdu’s self-deprecating humor. Locals say that the prerequisites for a fly restaurant are 1. an impossible-to-find location down alleys and around corners; 2. walls streaked with years of blackened grease; 3. zero advertising or atmosphere; 4. tables and stools invariably broken and spilling onto the sidewalks; and most important, 5. incredible flavors. Each restaurant has its own signature dishes that have been passed down and honed and over generations. Fly restaurants are some of the few places where luxury cars are parked next to old bicycles and where, for a brief moment, everybody hunkers down at the same table, pressed back to back with their neighbors, sharing a single experience of delicious communion.
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Saturday, December 21, 2019

Survival of the fattest

Survival of the fattest
Morgani and Brickman







Published: 26/11/2013

Experiments on the social amoeba Dictyostelium discoideum show that the origins of lineage bias in this system lie in the nutritional history of individual cells. Clues to the molecular basis for this process suggest similar forces may be at work in early mammalian development.
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Myth: Exercise is one sure way to lose all the weight you desire.



Myth: Exercise is one sure way to lose all the weight you desire.

Fact: Exercise will lead to effective weight loss only if combined
with low calorie diet. Doing regular exercise alone has multiple
benefits (metabolism, cardiovascular, fitness), but long-term weight
loss may not occur.

Myth: There are specific exercises to reduce abdominal fat.

Fact: It is a common belief that exercise and training a particular
body part will preferentially shed the fat on that part. All types of
aerobic and resistance exercises will lead to generalized fat
reduction including abdominal fat. Despite popular advice to do
various exercises, which are aimed at fat reduction at specific places
including abdomen, there is no scientific basis to it. These exercises,
however, may increase the tone of abdominal muscles.


Myth: I am active during work; I do not need any kind of exercise.

Fact: If activity during work means taking a walk or any kind of
strenuous physical activity for 30-45 minutes daily, then it will lead
to benefits. However, any kind of sedentary work (sitting/desk job)
with minimal walking does not have any benefit and should not be
counted as being active. All patients with diabetes will need
exercise outside their working hours (leisure-time physical activity).

Myth: The prime time for exercising and working out is in
the morning.
Fact: Exercise can be done at any time during the day; however, it
is best to avoid exercise after meals, especially in elderly and those
with heart problems. The total time of exercise (e.g. 45—60 minutes)
can also be spent in doing short bouts of exercise several times a
day (e.g. fifteen minutes 3—4 times daily).

Myth: Use of vibrating exercise machines, rhythmic
movement machines which are used while lying, or sauna
belts are as good as doing aerobic exercise.
 
Fact: These machines that are mentioned above do not lead to any
long-term weight loss and do not have any proven scientific benefit.


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some common abbreviations related to Medical nutrition

ATP Adenosine triphosphate
BMI Body mass index
CHD Coronary heart disease
CI Confidence interval
COMA Committee on Medical Aspects of
Food and Nutrition Policy
CRP C‐reactive protein
CVD Cardiovascular disease
DASH Dietary Approaches to Stop
Hypertension
DHA Docosahexaenoic acid
DNA Deoxyribonucleic acid
EFSA European Food Safety Authority
ELISA Enzyme‐linked immunosorbent assay
EPA Eicosapentaenoic acid
FMD Flow‐mediated dilatation
GI Glycaemic index
GL Glycaemic load
GWAS Genome‐wide association study
HDL High‐density lipoprotein
HR Hazard ratio
IL Interleukin
IU International units
LDL Low‐density lipoprotein
LRNI Lower reference nutrient intake
MI Myocardial infarction
miRNA Micro ribonucleic acid
mRNA Messenger ribonucleic acid
MUFA Monounsaturated fatty acid
NEFA Non‐esterified fatty acid
NICE National Institute for Health and Care
Excellence
NO Nitric oxide
NOS Nitric oxide synthase
OR Odds ratio
PAI Plasminogen activator inhibitor
PHE Public Health England
PPAR Peroxisome proliferator‐activated receptor
PUFA Polyunsaturated fatty acid
PVD Peripheral vascular disease
PYY Peptide YY
RCT Randomized controlled trial
RNA Ribonucleic acid
RNI Reference nutrient intake
RR Relative risk
SACN Scientific Advisory Committee on Nutrition
SCFA Short‐chain fatty acid
SD Standard deviation
SFA Saturated fatty acid
SNP Single nucleotide polymorphism
TNF Tumour necrosis factor
tPA Tissue plasminogen activator
TRL Triglyceride‐rich lipoprotein
VLDL Very low‐density lipoprotein
vWF von Willebrand factor
WHO World Health Organization
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Weight conscious v weight obsessed

Weight conscious v weight obsessed

Pros and cons of plant-based diet
Associated with lower risks of cardiovascular disease, hypertension, some cancers
Less processed
Higher in fibre
Rich in fruit, vegetables, legumes, whole grains
Vegetarian diets higher in vitamins A, C, and E; thiamin, riboflavin, folate, calcium, and magnesium
Lower carbon footprint
✖Acceptability is limited
✖Need to rely less on convenient/fast food
✖Not necessarily low in calories
✖Skills needed to make it tasty?
✖Not enough support to improve compliance

Trends with Benefits 2: Protein for satiety
•Protein is the most satiating nutrient
•Better able to control appetite
•High-protein, low-carb diets v high-carb, low-protein diets: high-protein diets just, if not more, as effective.
•Drop your calories, and protein usually drops too. Protein needs should be based on body weight, not calories.

Pros and cons of high protein diet
Sounds more exciting than sensible eating
More likely to appeal to men
Satiety
Lower fat high protein foods provide other nutrients (e.g.B12, zinc)
No exclusion of whole food groups
Research suggests less loss of lean tissue/muscle
✖As a population, we already eat enough protein
✖No permitted EFSA claim for satiety
✖What is high protein? Too high is harmful
✖Could lead to high intake of saturated fat (think fatty meats), and red /processed meats
✖May not be appropriate for people with diabetes
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“terminator seeds” controversy ; can it have some good use

Although “terminator seeds” have never been planted anywhere in the world, the myths surrounding GURT have been weaponized by GMO opponents to stop developing countries from researching and cultivating disease-resistant and vitamin-fortified crops, innovations that have nothing to do with GURT. This campaign represents a serious threat to farmers and consumers in India, Africa and southeast Asia, biologist Mary Mangan has explained:
And here’s where the real sadness of the story arc comes in: the lies, distortions, and conflations about this patent have been used to prevent farmers from utilizing tools of modern agriculture that could increase their yields, improve their health by reducing pesticide use and increase food security in their communities …. These applications have nothing to do with GURT, and spreading terminator seed propaganda to keep them off the market would be harmful to local scientists, farmers and consumers.
While critics point to the potential negative impact of this technology on seed-saving farmers, there are benefits that could be gained through the use of this technology. Terminator technology could guarantee that GMO seeds would not spread to neighboring fields, what’s known as cross pollination, often framed as ‘contamination’ by organic farmers and GMO critics. Wrote Heidi Ledford in Nature:
More recently, terminator technology has begun to look more appealing to environmentalists. Organic farmers want ways to keep genetically engineered crops from contaminating their fields, and food-safety groups are concerned about contamination of food crops with products from a new generation of crops engineered to produce chemicals or pharmaceuticals. By ensuring that genetically modified plants survive for only one planting, “that technology would have alleviated a lot of environmental concerns”, says Christopher Holman, an intellectual-property specialist at the University of Missouri-Kansas City School of Law.
There are also potential pharmaceutical uses for the technology, including the development of “bioreactor” plants modified to produce vaccines or to serve as diagnostic tools.  Mark Lynas, a visiting fellow at Cornell University and Lúcia de Souza, plant biologist and vice president of the Brazilian National Association of Biosafety wrote:
A continued ban on GURT may sound sensible and precautionary, but could harm our potential to develop lifesaving vaccines and environmentally beneficial crops. Scientists should be allowed to conduct research, and society can later decide – through open, inclusive and democratic debate – how or if these technologies are later deployed more widely.

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