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September 02, 2014

Smugglers techniques busted at the customs (23 Pics)
























Police Dog Gets A Heroes Funeral (8 pics)

K-9 police officer Kai recently suffered fatal wounds while he was out apprehending a dangerous criminal. It may have been the last case he'll ever work but he won't be forgotten anytime soon.








September 01, 2014

Sensible fitness information

http://imgur.com/gallery/LeR4A
Muscle tears/rips during weight bearing exercises and your body creates microscopic bruises to protect and encourage healing. While factors like lactic acid and inorganic phosphates will cause muscle fatigue during your workouts, it's the bruising that will make you pay!

Most of your gains will come from diet and rest. So don't fret over a missed day at the gym. It's important to have a balance. Work hard and focus when you're there. But remember to relax also.

A common myth: women who weight train will become too muscular. While this depiction IS possible, it takes incredible dedication and intense, long-term training. Weight training is beneficial for woman to help strengthen bones and prevent osteoporosis, especially those over 40.

Yes. Cold water technically burn more calories. No. It won't flatten your stomach into a 6-pack. But studies do show it helps with energy production, digestion, hunger cravings and recovery. So drink up! Not sure how much to drink? Medical experts say to simply drink enough water so that your urine is clear.

Grains that are higher in fiber tend to reduce blood sugar spikes seen from white rice/pasta etc. We need carbs, especially our brain. It's up to you to choose which kind and how much. And no one said you can't enjoy that brownie every now and then too.

Everyone knows it. We all ignore it. Proper form is crucial, which also means lowering the weight and being in control. While it looks and feels great to throw around heavy weights, you may also be cheating yourself out of gains/progress.

We truly are unique in so many ways. While it ca be good to take note of what others do to achieve their goals, always remember that your body will respond to it's own stimuli. So don't think you need to be bench pressing 305lbs to get a barrel chest. Start slow and work smarter, not harder.

The Story Of Finda Kamano's Battle With Ebola (11 pics)

The Ebola virus recently broke out in Finda's viallage of Guinea. Unfortunately not everyone can win the battle against this deadly virus.











7 Heart-Healthy Perks of Dark Chocolate

Evidence is building that products of the cacao plant, especially dark chocolate, are good for your heart. Medical studies show that people who eat dark chocolate have healthier cardiovascular systems, boasting better blood circulation and lower blood pressure and cholesterol levels. Cardiologist and Everyday Health columnist T. Jared Bunch, MD, recommends chocolate as part of your strategy to keep the world’s No. 1 killer disease at bay. “Dark chocolate should be included in a life plan that includes exercise, eating healthy foods that are largely plant-based, getting adequate sleep, stress reduction, and maintenance of weight,” says Dr. Bunch. Here, we explore the science behind dark chocolate’s benefits for the heart.
Cacao to Prevent Heart Diseases
Early signs that cacao is a heart-healthy food came from the unusually healthy elders of the island population of Kuna Indians in Panama. They drank large amounts of unprocessed cacao — about four cups each day — and were free of heart diseases, according to a study in the Journal of Cardiovascular Pharmacology. When they moved to cities, adopted Western ways, and gave up traditional cacao drinks, the Kuna developed high blood pressure in old age like the rest of us. Many studies, including 20 on blood pressure effects alone, show links between chocolate and markers of good heart health. Caution with cacao is advisable if you are prone to migraine headaches, because chocolate may be a migraine trigger. And people with chocolate allergies should not eat any type of cacao product. This includes raw cacao, cacao nibs or powder, dark chocolate, or milk chocolate. 
Powers Heart and Blood Vessel Cells
Seeds of the Theobroma cacao plant, the source of dark chocolate, are rich in active compounds known as antioxidants. Dark chocolate is in the top 10 dietary sources of antioxidants, along with seasonings like cloves, mint, anise, cacao powder, and berries like black chokeberry and black elderberry, according to the European Journal of Clinical Nutrition. Dark chocolate is also rich in bioactive flavanols and theobromine. These have good effects on the cells of our hearts and blood vessels, found researchers at the University of Mississippi. A caveat if you are watching your fat intake: One ounce of dark chocolate, though low in cholesterol at only 2 mg, has about 9 gm of fat. “In general, the health benefits outweigh the risk of the additional calories,” says Bunch. “When you consume dark chocolate that is more than 70 to 80 percent pure, the calories are relatively low,” he adds. In less concentrated forms of chocolate — such as white or milk chocolate — other ingredients add lots of calories, and there are no documented heart benefits. 
Boosts Blood Circulation
More evidence for the antioxidant benefits of dark chocolate comes from a July 2014 study carried out in Rome and published in the Journal of the American Heart Association. The research showed that eating dark chocolate helped people who have peripheral artery disease, PAD, walk farther and longer. PAD decreases blood flow to the arms and legs. Because of this, patients often have painful cramping and difficulty with exercise, even with walking. In the study, people with PAD who ate 40 gm (1.5 oz.) of dark chocolate a day were able to walk 11 percent farther and for 15 percent longer than people who ate the same amount of milk chocolate. The dark chocolate used in the study contained more than 85 percent cacao and was rich in active compounds known as polyphenols. Researchers looked at markers of oxidative stress in the blood, and found improvement for those who had the dark chocolate.
Calms Blood Pressure
Good news if your blood pressure has continued to climb over the years — eating dark chocolate is linked to significantly lower blood pressure. This is according to an extensive analysis of 20 randomized controlled trials, published as a Cochrane Review. Most of the studies were short-term. But even one 18-week trial showed a significant drop in blood pressure. In that study, people ate about 6 grams (only 1/4 of an ounce) of dark chocolate daily. Researchers compared them with others who ate the same amount of white chocolate. Dark chocolate was the clear winner. Systolic blood pressure (the top number) for people who ate dark chocolate went down by three points. Diastolic (the bottom number) blood pressure went down by two points. If you’re tracking yours, keep in mind that the normal blood pressure to aim for is less than 120/80, according to the American Heart Association. 
Lowers Stroke Risk
New data shows eating chocolate comes with a lower risk of stroke, according to researchers in Finland. Stroke is a major health concern for many, especially people with atrial fibrillation. Their stroke risk is five times that of people who don’t have afib, according to the National Stroke Association. When a blood clot forms in the brain, or a blood vessel bursts, the result is stroke — a leading cause of disability in the United States. In the Finnish study, researchers followed a group of more than 37,000 men for 10 years and counted instances of stroke. The numbers showed that those who ate about 63 grams (2 oz.) of chocolate per week had a lower risk of stroke, compared with those who ate no chocolate. And five additional studies also showed lower stroke risk — on average by about 20 percent for chocolate eaters. “Dark chocolate helps reduce blood pressure and may have a role in coronary artery disease stability and diabetes,” says Bunch. “So dark chocolate may help lower stroke risk.” However, warns Bunch, don’t stop taking a prescription blood thinner or anticoagulant — the only treatments proven to prevent stroke — and eat chocolate instead.
Helps You Meet Cholesterol Goals
If you’re struggling to get your cholesterol under control, studies on blood cholesterol levels and chocolate are heartening. In one trial, people with high blood pressure ate 100 grams (about 3 1/2 ounces) of either dark chocolate or white chocolate. Those who had the dark chocolate saw an average drop of 12 percent in their LDL cholesterol, which is known as “bad cholesterol” and linked to higher risks of heart disease. In a Dutch trial, people who ate dark chocolate had a significant increase in HDL, or “good cholesterol.” Researchers credited these healthy changes to theobromine, a compound found in cacao. 
Relieves Stress on Your Heart
An often overlooked, but very real, risk factor for heart disease is stress. You’ll be happy to know that the solace provided by dark chocolate is not limited to its good taste. A June 2014 study found that eating dark chocolate helped people cope with stressful situations. Researchers measured people’s stress hormones — cortisol and epinephrine. Then they challenged people to do things like figure out a difficult math problem in their heads. Those who had the dark chocolate had lower levels of stress hormones circulating in their blood after the stress test. They also reported that they felt less stress. Blunting the effects of stress on the body is yet another way dark chocolate can protect heart health — good news even for people with a heart condition. “Dark chocolate has been shown to favorably impact some of the risk factors for atrial fibrillation, such as high blood pressure, body inflammation, and the response of the body to stress,” says Bunch.

7 Ingredients Nutritionists Always Avoid

The Federal government announced plans to redesign nutrition labels back in February—but the proposed changes (which would highlight the amount of added sugars and bring serving sizes more in line with the amounts that people actually eat) have yet to go into effect. Until then, it’s especially important to analyze the existing labels on your own—and one of the key sections is the ingredient list. “Labels can be very deceiving, so beware,” says Keri Glassman, R.D., a Women’s Health contributor. “Read them carefully.” These are the ingredients that nutritionists look out for the most—and almost always steer clear of. 
Artificial Sweeteners
"Yes, artificial sweeteners are void of calories—but their negatives surely outweigh their ‘zero-calorie’ claim to fame.  The unfortunate truth is that these processed sweeteners have been linked with an increased risk of type 2 diabetes and increased caloric intake throughout the day.Artificial sweeteners and sugar substitutes are up to 700 times sweeter than natural sugar and only make you crave more, while loading you up with chemicals." —Keri Glassman, R.D., Women’s Health contributor 
Carrageenan
"It’s a thickener that’s often found in dairy and milk products, and I’m not convinced on its safety yet. So until it’s proven safe, it’s something I avoid." —Brooke Alpert, M.S., R.D., founder of B Nutritious
Caramel Color
"Though the research revealing the potential carcinogenicity of caramel color was done using animals, I still think it’s better to play it safe and avoid any products with this ingredient." —Joy Bauer, M.S., R.D., the nutrition and health expert for NBC’s TODAY Show and Founder of NourishSnacks
Trans Fats
"These are artificial unsaturated fats that are added to processed foods to increase shelf life. Unfortunately, they also increase your risk for heart disease." —Michelle Davenport, Ph.D., R.D., a Silicon Valley nutritionist 
Sugar
"If it’s in the first three ingredients—in any form—I won’t buy the product." —Kristin Kirkpatrick, M.S., R.D., a wellness manager at the Cleveland Clinic Wellness Institute
Monosodium Glutamate (MSG)
"I don’t love the very high sodium content that goes along with this ingredient." —Keri Gans, R.D., author of The Small Change Diet 
High-Fructose Corn Syrup
"High-fructose corn syrup (HFCS) is a good indication that the food is highly processed with lots of added sugars. HFCS is not limited to sodas and sugary drinks, so don’t be fooled! HFCS is often in many multigrain breads, muffins, ketchup, and salad dressings." —Keri Glassman, R.D., Women’s Health contributor

Is Refrigerated Food Healthy?

The refrigerator can be considered to be one of the biggest technological advancements towards simplifying the lives of families. It could be a simple homemaker or a working woman or single men – all require a fridge for the mere reason of storing food for later consumption. But how long can we store this food in the fridge? Is refrigerated food good for health?
This has been a long on-going debate which gives rise to opinions every now and then. There are those who present thoughts in favor of it while same say against it. A decisive conclusion is yet to be achieved till then the fridge is always there as the ‘savior’. Oh, yes it does save us from so many difficult situations. Cooked food can be stored, milk is safe from curdling, fruits and vegetables remain fresh and the chilling temperature gives cool juices. And all this is due to that one single appliance known as the refrigerator. 
But how long can we store stuff in the fridge. Remember here we are talking only about the fridge and not the freezer. With the freezer matters take a completely different turn and storing conditions change drastically. So how long are leftovers good for consumption? And how healthy are they?
Refrigerated food and health
The fridge has no doubt made life simple but as far as possible the aim should be to have freshly cooked food. After all the bacteria does stay in the food and works towards spoiling it. Refrigeration only slows down the process but cannot stop it.
Eat fresh: This is your best option. Food cooked for one meal should always be completed in that one meal. Efforts should be made to leave no leftover. If you ask the question ‘how long are leftovers good’ the answer would be 3 – 4 days.
Freeze: If you know that you are going to finish your cooked food in that particular meal well and good. If not make sure to freeze the food within two hours of cooking it. As said earlier, cooked food is not bacteria free. It is just that it becomes slow compared to unrefrigerated food.
Never be in doubt: When bacteria starts acting on food it may not alter the look or taste of the food but the process of food poisoning gets initiated. You may not be able to smell the difference either. These are doubtful conditions and when in doubt always consider the healthier option. If you feel that the food in question should be discarded do not think twice.
Food type: Each type of food has its own safety figures. Not all survive for the same duration and in the same place. For example uncooked meat and chicken can never stay in the fridge for the same duration as the cooked ones. The cooked ones can stay up to three to four days while the raw ones have a life of one to two days. A can of opened milk should be consumed within two days. Remember milk is one of the very sensitive items and can curdle pretty soon.
Storage area: Different parts of the fridge are suitable for different items. The back of the fridge is colder than the front and hence cooked food should always be stored at the back. Sauces, pickles, brine conserved etc. items should be towards the front side as they do contain some amount of preservative.
Is refrigerated food good for health? Well, we can say that it is not bad for you as long as it is consumed within three to four days; the sooner the better. But yes, we can also say that the best option is to go for freshly cooked meals. Not only are they safe but also taste better.