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Constantine Marakhov
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Interesting...
HEADACHE TYPE

Tension headache : pain can radiate from the lower back of the head, the neck, eyes, or other muscle groups in the body typically affecting both sides of the head. Tension-type headaches account for nearly 90% of all headaches.

Migraine is a primary headache disorder characterized by recurrent headaches that are moderate to severe. Typically, the headaches affect one half of the head, are pulsating in nature, and last from 2 to 72 hours. Associated symptoms may include nausea, vomiting, and sensitivity to light, sound, or smell. The pain is generally made worse by physical activity. Up to 1/3 of people have an #aura   typically a short period of visual disturbance which signals that the headache will soon occur.

New daily persistent headache (NDPH) is a primary headache syndrome which can mimic chronic migraine and chronic tension type headache. The headache is daily and unremitting from very soon after onset (within 3 days at most), usually in a person who does not have a history of a primary headache disorder. The pain can be intermittent, but lasts more than 3 months.

Cluster headache (CH) is a #neurological disorder characterized by recurrent, severe headaches on one side of the head, typically around the eye. There are often accompanying autonomic symptoms during the headache such as eye watering, nasal congestion and swelling around the eye, typically confined to the side of the head with the pain. About 75% of attacks occur between 9 p.m. - 10 a.m. Attacks may also peak between 1 - 3 p.m. Men are 2-3 times more likely to have cluster headaches than women, with the peak age of onset occurring during their 40s. In women, age of onset tends to be in the 60s.
#headaches   #health   #healthyliving   #lifehacks   #cluster   #tension   #migraine  
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There is something with the colors @ Lac Leman 
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Corruption is the worst enemy the country might have...

https://www.youtube.com/watch?v=Cxv9jx17V5k

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Somebody got very successful treatment :)))
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I don't know why they do it, but seems like a unique deal :-)
FREE MitoQ from our friends @ MitoQ. Excepetional opportunity, which we are happy to share with our friends smile emoticon
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MitoQ are in the process of giving away some MitoQ serum to raise more awareness about the product.
All you need to do is visit http://www.mitoq.com/free-serum.html and enter the code SERUM4F and you will get Serum, worth $119, for absolutely free. There is a $10 shipping cost but we think this is a small price to pay. 
There are no catches and its obligation free!! How often does that happen!!
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Great article!
WHAT REAL BREAD ISN'T .....

Plain Real Bread include: flour, water, yeast (either commercial or a natural #sourdough starter) and salt. Anything else is, by definition, unnecessary.....

The making of Real Bread does not involve the use of any processing aids, artificial additives (which includes most flour 'improvers', dough conditioners and preservatives), chemical leavening (e.g. baking powder) or, well, artificial anything.

Which is more than can be said for many of the industrial products out there that are marketed under the noble name #bread :
E481 - sodium stearoyl-2-lactylate,
E472e - mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids
E920 - l-cysteine
E282 - calcium propionate
E220 - potassium sorbate
E300 - ascorbic acid
E260 - acetic acid,
soya flour, vegetable fat and dextrose - are just some of the other things that you might find in an industrial #loaf 

What’s more, its production also could have substances including phospholipase, fungal alpha amylase, transglutaminase, xylanase, maltogenic amylase, hemicellulase, oxidase, peptidase and protease -  but if the manufacturer deems them to be processing aids, it wouldn’t have to declare them on the label. 

The Health Wrecking Ingredients in Bread:

Dough Conditioners – these are unnecessary in traditional bread making and only make the process faster and cheaper for the food industry to make bread in big machinery. Many dough conditioners like #azodicarbonamide (which is banned all over the world), DATEM, #monoglycerides , #diglycerides , sodium stearoyl lactylate are linked to health issues. Many dough conditioners start with manipulating fat – like soybean oil or corn oil, which is also most likely #GMO   Nature’s Own, Arnold, Wonderbread, Martin’s, Sara Lee, and many other popular brands are guilty of using dough conditioners. 

Preservatives – bread is supposed to be fresh and eaten within a few days from baking unless frozen. If you see #preservatives like calcium propionate, which is linked to ADHD, put the bread down and keep searching. Warning: Pepperidge Farm uses this ingredient to “retard spoilage.”

GMOs – most commercially available breads contain one or many genetically modified ingredients like soy lecithin, soybean oil, corn oil, corn starch or soy flour. #GMOs have not been tested long term on humans, however we know that the pesticides sprayed on them are absolutely toxic and considered to be poisonous. Some GMOs are created by inserting a toxic pesticide into the seed itself to make an insect’s stomach explode when they try to eat it. 

Added sugar – this is where you really need to watch out. There’s nothing wrong with a little honey to bring out the sweetness in whole wheat bread, but most manufactures are using high fructose corn syrup, GMO sugar made from sugar beets, or some other artificial sweetener like “Sucralose” that are not the best forms of sugar and can pose health risks.

Artificial flavors and coloring – These ingredients are made from petroleum and are linked to several health issues like #hyperactivity in children, #allergies and #asthma   They are easy to spot on the label because the #FDA requires it. However, ingredients like caramel coloring can fool you into thinking this ingredient is a real food. Most industrial caramel coloring is created by heating #ammonia and is considered a carcinogen when created this way. Martin’s potato rolls have Yellow #5 and Yellow #6, and Thomas’s English Muffins have caramel coloring.

#eathealthy   #behealthy   #health   #superfood   #foodhacking   #lifehacking   #interesting   #realbread   #healthyeating   #healthyliving   #breadrecipes   #healthyeating   #foodallergies   #gluten  

Information and Image credit:  http://www.sustainweb.org/realbread/what_is_real_bread; http://foodbabe.com/2014/02/24/healthiest-bread-on-the-market/
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cute :-)
Do You Properly Chew Your Food...??

Did you give any thought to how long you chewed? Most likely not, as chewing is done, for most people, almost as a habit or unconscious reflex. As soon as a piece of food enters your mouth, you chew and swallow, probably far too quickly (especially if you’re in a hurry or eating on the run).

The chewing process, also known as #mastication  is actually extremely important, however, and serves as the first step in your digestive process. The way you chew, including how long you chew, can significantly impact your health in ways you likely never knew…

Chew Your Way to Healthier Eating:

1. Absorb More Nutrients and Energy From Your Food
Chewing breaks your food down from large particles into smaller particles that are more easily digested. This also makes it easier for your intestines to absorb nutrients from the food particles as they pass through.

This also prevents improperly digested food from entering your blood and causing a wide range of adverse effects to your health.

Recent research presented at the 2013 Institute of Food Technologists Annual Meeting and Food Expo in Chicago showed, in fact, that when participants chewed almonds longer, the smaller particles were better and more quickly absorbed by the body.

In those who chewed less, the larger particles were passed through the body, while also providing opportunistic bacteria and fungi with a source of fuel during their transit. Purdue University professor Dr. Richard Mattes explained: “Particle size [affects the] bioaccessibility of the energy of the food that is being consumed. The more you chew, the less is lost and more is retained in the body.”

2. Maintain a Healthy Weight
The longer you chew, the more time it will take you to finish a meal, and research shows that eating slowly can help you to eat less and, ultimately, to avoid weight gain or even lose weight. For example, chewing your food twice as long as you normally would will instantly help you control your portion sizes, which naturally decreases calorie consumption.

It takes time (generally about 20 minutes) for your brain to signal to your stomach that you’re full, and this may explain why one study found people reported feeling fuller when they ate slowly. They also ended up consuming about 10% fewer calories when they ate at a slow pace, and presumably chewed slower, as opposed to when they were rushing.

3. Your Food Gets More Exposure to Your Saliva
#Saliva contains digestive enzymes, so the longer you chew, the more time these enzymes have to start breaking down your food, making digestion easier on your stomach and small intestine. One of these enzymes is lingual lipase, an enzyme that helps break down fats, for example. Saliva also helps to lubricate your food so it’s easier on your esophagus.

4. Easier Digestion
The chewing process predigests your food into small pieces and partially liquefies it, making it easier to digest. Digestion is actually a very demanding task for your body, requiring a great deal of energy, especially if forced to digest improperly chewed food. Chewing properly allows your stomach to work more efficiently and break down your food faster.

5. It’s Good for Your Teeth
The bones holding your teeth get a ‘workout’ when you chew, helping to keep them strong. The saliva produced while chewing is also beneficial, helping to clear food particles from your mouth and wash away bacteria so there may be less plaque buildup and tooth decay.

6. Less Excess Bacteria Lingering in Your Intestines
When large particles of improperly chewed food enter your stomach, it may remain undigested when it enters your intestines. There, bacteria will begin to break it down, or in other words it will start to putrefy, potentially leading to gas and bloating, diarrhea, constipation, abdominal pain, cramping and other digestive problems.

7. Enjoy and Taste Your Food
If you rush through your meal with hardly any chewing, you’re also not really tasting or enjoying the food. When you take the time to properly chew your food, it forces you to slow down, savor each morsel and really enjoy all the flavors your food has to offer.

How to Chew Your Food Properly

The way you chew is unique to you and is probably deeply ingrained by this point in your life. In other words, you’ll likely need to make a conscious effort to change the way you chew, but the good news is you can start with your next meal. There are many theories about how many times you should, ideally, chew each piece of food. The Times of India recently highlighted Horace Fletcher, a late-1800s health-food guru (also known as “The Great Masticator”) who was famous for chewing each bite 100 times before swallowing (and to this he attributed his good health, strength and endurance).

You needn’t be this strict, however, as the amount of chewing a food requires will obviously vary depending on its type and texture. Here’s a guide to ensure that you’re chewing in a way that will support your health. Generally speaking, you’ll want to eat in a relaxed, non-distracted environment; eating on the run or while you’re working or watching TV is not conducive to proper chewing.

- Take smaller bites of food to begin with (it’s easier to chew smaller morsels)
- Chew slowly and steadily
- Chew until your mouthful of food is liquefied or lost all of its texture
- Finish chewing and swallowing completely before taking another bite of food
- Wait to drink fluids until you’ve swallowed

The Dangers of Chewing for No Reason…

While chewing is essential when you eat, chewing without eating food can be counterproductive. When you chew gum, for instance, you send your body physical signals that food is about to enter your body. The enzymes and acids that are activated when you chew gum are therefore released, but without the food they’re intended to digest.

This can cause bloating, an overproduction of stomach acid, and can compromise your ability to produce sufficient digestive secretions when you actually do eat food.

Besides this, chewing gum can cause jaw muscle imbalances (if you chew on one side more than the other) and even TMJ or #temporomandibular joint disorder in your jaw, which can be a painful chronic condition. We generally recommend avoiding gum chewing, but if you do chew gum, do so only occasionally or right before a meal when the acid and enzyme stimulation may actually be beneficial.

#health   #digestion   #foodhacking   #lifehacking   #interestingfacts   #food   #chewing   #chew   #absorbation   #fermentation   #rabbit   #grassfed     #weightloss  

Information credit: articles.mercola.com/sites/articles/archive/2013/07/31/chewing-foods.aspx
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Me and my new friend :-)
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Hello, I would like to merge G+ brand page and G+ local place pages. Have read forums etc. on how to do that. The advice is to start merging from local page, but somehow I don't have that option in my settings->profile
How could I do the merger?
Thanks a lot for the help

PS I am trying to merge Autobidmaster, LLC with Autobidmaster Portland
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nice...
The word "Himalaya" means House of Snow in Sanskrit.

The 15 highest mountains in the world are in the #Himalayas   

Common animals, which are seen mostly in the different parts of the Himalayas, are snow leopard, blue sheep, yak, musk deer, tigers, elephants, wild boar

But the most loved is YAK, which the people have herded and placed at the center of their culture for at least 2 thousand years

Yak physiology is well adapted to high altitudes, having larger lungs and heart than cattle found at lower altitudes, as well as greater capacity for transporting oxygen through their blood due to the persistence of foetal haemoglobin throughout life.

Conversely, yaks do not thrive at lower altitudes, and begin to suffer from heat exhaustion above about +15 °C (59 °F). 

Yak consume the equivalent of 1% of their body weight daily while cattle require 3% to maintain condition

The American magazine Time has recommended the little-known sport of yak skiing in India as one of the 10 best ways in Asia to relax the mind.

Tibetans are warmed by yak-dung fires and lit by yak-butter lamps; they eat yak meat and yak blood, butter, cheese, and yoghurt; they use yaks for transport and weave clothing, blankets, shelters, and even boats out of yak hair.

Their staple dish is #tsampa   made of salted tea pounded together with yak butter, to which toasted barley flour is added and mixed by hand before eating. The dependence in so many ways upon their particular animal herd is typical of pastoralists, the original "buttercaters," the world over.

In the city, yak butter has an important use in ceremonies, as a fuel for butter lamps. In particular, the 15th day of the first month is a the high point of the Great Prayer Festival (Smom-lam), and the day of the fabulous "Butter lamp day." This festival was started by Tsong kha-pa in the first Smom-lam in 1409. In his dream, all beautiful flowers and trees appeared in front of Buddha. He commissioned monks to make flowers and trees with colored butter.

Fat discourages insects and fat keeps you warm. Many travelers who have lived among pastoral societies in cold climates, like the Mongols and Tibetans , have described how these people spent their lives coated in grease, usually butter, which might turn black and rancid before anyone seemed to mind.

People have always enjoyed oiling their bodies, and hot water for washing was not commonly available until very recently. Our own fanatical obsession with washing is mostly new and largely a matter of our own self-esteem: it is a habit which would have astounded most of our ancestors, including the fastidious and supercilious Greeks.

  #wildlife   #adventure   #animals   #health   #interesting   #nature   #naturephotography   #bestoftheday   #himalayan  

Information and Image credit: jankovoy.com ; snowland.com.pk; webexhibits.org/butter/countries-tibet.htm.
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