Friday, May 31, 2013
Wednesday, May 29, 2013
7 Way to Stop Snoring
1. Sleeping on Your Side
Most people are much more likely to snore when lying on their backs. So try rolling onto your side. When you sleep on your back, your throat muscles push against your airway, which leads to snoring. Keep in mind that sleeping on your stomach may prevent snoring, but it isn’t good for your neck.
2. Don’t Take Sleeping Pills
If you think tranquilizing yourself is going to help you relax enough to stop snoring, think again. These drugs depress the central nervous system, as well as relax muscles within your jaw and throat; this means that you’ll be more likely to snore. It is particularly important not to consume sleeping pills and alcohol together.
3. Losing Weight
If you are overweight, particularly if you are obese, the added pressure on your airways will end up causing you to snore.
4. Use a Mouth Guard
Since one of the biggest contributors to the snoring problem is a lax lower jaw muscle, this is precisely where a mouth guard can come in handy. If you’re interested in trying this, simply talk to your doctor or dentist.
5. Treat Your Allergies
Suffering from allergies means you’ll probably find it difficult to breathe through your nose, and this will make it more likely that you end up snoring. Make sure to work in the use of local honey every day. A spoonful in chamomile tea before bed will help relax you and build up resistance to the allergens that make you stuffy.
6. Don’t Smoke
Smoking wreaks havoc on the respiratory system – give it up if you don’t want to snore anymore.
7. Schedules Are Important
Healthy sleeping habits contribute to the prevention of snoring, so go to bed at the same time each night and make sure that you get plenty of rest. Keep in mind that going to bed too tired contributes to your snoring problem.
Can drinks
What is high fructose corn syrup?
High fructose corn syrup is made from corn starch, a glucose polymer. First, enzymatic starch breakdown yields corn syrup which is essentially free glucose. The glucose is then further enzymatically converted to fructose. After various purification steps, a mixture of 90% fructose and 10% glucose (HFCS-90) is obtained. HFCS-90 is mixed with appropriate amounts of corn syrup to make either HFCS-55 or HFCS-42, mixtures with 55% and 42% fructose, respectively. HFCS-55 is mainly used for soft drinks, whereas HFCS-42 is primarily used to sweeten baked goods.
Not only are sucrose and high fructose corn syrup similar in their fructose/glucose ratios, but soft drinks are acidic enough to hydrolyze sucrose. An analysis of sucrose-sweetened soft drinks showed that ten days after manufacture only 50% of the sucrose was still intact. After three months 90% of the sucrose was hydrolyzed, i.e. even sucrose-sweetened soft drinks contain mostly free fructose and glucose (2).
HFCS has largely replaced sucrose in commercial foods in North America. It is cheaper than sucrose, partly because of import tariffs on sucrose and agricultural subsidies to corn producers.
Learn more: http://www.naturalnews.com/024046_fructose_HFCS_food.html#ixzz2UP1ucP6Y
High fructose corn syrup is made from corn starch, a glucose polymer. First, enzymatic starch breakdown yields corn syrup which is essentially free glucose. The glucose is then further enzymatically converted to fructose. After various purification steps, a mixture of 90% fructose and 10% glucose (HFCS-90) is obtained. HFCS-90 is mixed with appropriate amounts of corn syrup to make either HFCS-55 or HFCS-42, mixtures with 55% and 42% fructose, respectively. HFCS-55 is mainly used for soft drinks, whereas HFCS-42 is primarily used to sweeten baked goods.
Not only are sucrose and high fructose corn syrup similar in their fructose/glucose ratios, but soft drinks are acidic enough to hydrolyze sucrose. An analysis of sucrose-sweetened soft drinks showed that ten days after manufacture only 50% of the sucrose was still intact. After three months 90% of the sucrose was hydrolyzed, i.e. even sucrose-sweetened soft drinks contain mostly free fructose and glucose (2).
HFCS has largely replaced sucrose in commercial foods in North America. It is cheaper than sucrose, partly because of import tariffs on sucrose and agricultural subsidies to corn producers.
Learn more: http://www.naturalnews.com/024046_fructose_HFCS_food.html#ixzz2UP1ucP6Y
The disadvantage of eating maggi
Everything is harmful for health if you consume more of it. just eat it infrequently and you'll be fine.
Instant noodles are often criticized as being unhealthy or junk food. A single serving of instant noodles is high in carbohydrates but low in fiber, vitamins and minerals. Noodles are typically fried as part of the manufacturing process, resulting in high levels of saturated fat and/or trans fat. Additionally, if served in an instant broth, instant noodles typically contain high amounts of sodium. The current U.S. Recommended Dietary Allowance of sodium for adults and children over 4 years old is 2,400 mg/day. Some brands may have over 3,000 mg of sodium per package in extreme cases. Instant noodles and the flavoring soup base also contain high amounts of monosodium glutamate.
Instant noodles are often criticized as being unhealthy or junk food. A single serving of instant noodles is high in carbohydrates but low in fiber, vitamins and minerals. Noodles are typically fried as part of the manufacturing process, resulting in high levels of saturated fat and/or trans fat. Additionally, if served in an instant broth, instant noodles typically contain high amounts of sodium. The current U.S. Recommended Dietary Allowance of sodium for adults and children over 4 years old is 2,400 mg/day. Some brands may have over 3,000 mg of sodium per package in extreme cases. Instant noodles and the flavoring soup base also contain high amounts of monosodium glutamate.
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