✯✯✯ Shakeology Research Paper

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Shakeology Research Paper

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Inside Shakeology: Shakeology and Exercise: Achieve Your Goals - Part 4

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Price dropped. I am about to start Insanity Max 30, and I would like to have some honest reviews of the program. You don't get 5 grenades thrown at you the same time in ME3. They also review other information like the arrest warrant and charging documents, the person's medical and criminal history and any statements The number of mentions indicates the total number of mentions that we've tracked plus the number of user suggested alternatives. You exercise right at home, using your own body weight for resistance. It's a true test to see how you're physically improving through the program. Stop the insanity! Kill the stress! Your rhythm is what matters. Don't be fooled by P90X3 - it does not mean it is the third hardest P90X. You'll save 0 by paying annually. I'm pounds and fairly skinny, just trying to lose some belly fat and replace with some abs.

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More Details 1 in global rating. Only this time Shaun doesn't want you fit. Insanity comes with 10 workout DVDs, ranging from 20 minutes to just over 60 minutes the majority are around minutes. Is the site down or not working properly? Reddit is a social news and entertainment website where registered users submit content in the form of either a link or aInsanity Max 30 Month One Fit To Savor. Check with your vendor if you need source code for your specific machine.

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You can either use them alone or stack them to get a combined resistance of up to lbs. Unanimous Decision. But I had no clue how hard this program really was. The Max: 30 workout is not a short version of the original Insanity workout. It's really clear why this is. I had oatmeal and a tuna sandwich today. And then, it's time for business. The Insanity workout program was created for people who want an intense cardiovascular exercise program.

After you survive that torture, Shaun T leads you through a concluding sequence of four exercises. The same goes for the legendary Insanity workout by Shaun T. Now it's GO Time! I'm here to support you every step of the way. If your goal is Topic C Essay Reddit to improve your grades and gain new writing skills, this is the perfect place to reach it. OmniVoid 9 years ago 6. Shan T is the brain behind this program. Here is a guide that will help them come up with fantastic plots that will keep their audience entertained and satisfied.

When it comes to learning how to write better, UWriteMyEssay. Below is the list of advantages and benefits of using this exercise system: The system only takes 30 minutes, 5 days a week. It seems incredibly legitimate as a workout, but they're, as any infomercial would, making impossible claims. Epinephrine relaxes the muscles and blood vessels, helping the heart and respiration rates return to normal. Mild to moderate reactions : Mild and moderate reactions to wasp stings can be treated at home. The following points are to be followed while treating a wasp sting at home:. We can use hydrocortisone cream or calamine lotion if itching or skin irritation becomes bothersome.

Baking soda can give a soothing effect when applied to the sting area. Pain medications such as Ibuprofen is sufficient to relieve the pain. Antihistamine drugs are used for treating the itching. Consider getting a tetanus shot within several days of the sting if a booster shot is pending for more than 10 years. It is recommended to administer EpiPen as soon as symptoms of severe allergic reaction appear. Treatment for severe allergic reactions to wasp stings includes:. The main reason wasps sting humans is when they feel threatened and merely to defend itself. A mild to the moderate reaction can be treated at home and generally subsides within a week. Anaphylaxis to wasp sting requires immediate medical attention and administration of epinephrine.

The bottom line is that a wasp stings only when they feel threatened and it is advised to avoid any interaction with a wasp knowingly or unknowingly. If you're enjoying our website, we promise you'll absolutely love our new posts. Be the first one to get a copy! Get factually correct, actionable tips delivered straight to your inbox once a week. We hate spam too. We will never share your email address with anyone.

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Did it give you information that you found useful to read? A few facts about Carcinoid syndrome. The importance of roughage in diet. A few details about Biltong. Proven health benefits and nutrition of macadamia nuts. Squid Ink: A unique food coloring and flavoring agent. Gluten-free diet — a comprehensive, easy to follow guide. Experts believe these are the healthiest diets for you. Keep your shoulders pain-free with these shoulder exercises. Easy steps on how to do the plank for the perfect abs. CrossFit: Now get the perfectly sculpted body with this explosive gym routine.

Beginner to Tai Chi? Find the right way to perform this exercise for best results. Atkins Diet: The right steps to carb control that can help you lose those pounds fast. Guaranteed ways to lose weight fast and shed those extra pounds! The Cabbage Soup Diet: The healthiest way to instant weight loss. High-fat diets: The paradox of eating more fats and losing weight fast. A complete list of low-fat diets and how to follow them. Support and care tips for helping people with depression. Can you get addicted to food? Learn everything about food addiction. What are the common mental health disorders in children and teens? Why does the human body experience burnout and how to manage it? Wasp Sting.

Wasps: Interesting revelations Solitary wasps generally build isolated nests and provision them with paralyzed insects or spiders. Why do they sting? To protect itself against any threat: When a wasp female gets a feeling that her home is under attack or gets threatened by either human or other beings, she will try to protect the nest acting quickly by trying to minimize the threat or wade off the threat by stinging the opponent. When the wasp gets agitated: Wasps get annoyed or feel threatened by the constant waving of arms and newspapers while trying to get rid of a wasp, which can be the main reason for the wasp to sting a human. Why does a wasp sting hurt?

Wasp venom is so powerful that it induces pain in a high level to the animals and humans so that they leave the scene immediately. The Schmidt Pain Index The Schmidt Pain Index is a pain scale which enables us to find the pain level caused by stings of different insects, including wasps. The description is provided for the most common wasp stings: Yellowjacket Schmidt Pain Index: 2. Description: Burning and chemical reaction. Tarantula hawk wasp Schmidt Pain Index: 4. Description: A very aggressive and shocking reaction. A person may end up screaming when stung by this particular wasp.

What are the symptoms of a wasp sting? Anaphylaxis from a wasp sting Anaphylaxis is defined as a complex allergic reaction and requires immediate attention by a medical professional. Symptoms include: Abnormal enlargement of the face, lips, or throat. Red bumps and itching in other parts of the body. Respiratory issues including wheezing or gasping. Loss of consciousness. Nausea or vomiting. Stomach cramps. Weak or racing pulse. Treatment for wasp sting Mild to moderate reactions : Mild and moderate reactions to wasp stings can be treated at home. The following points are to be followed while treating a wasp sting at home: Wash the sting area with soap and water to remove as much of the venom as possible.

An ice pack can be used to subside the swelling and pain. Infection preventing measures to be followed. Bandage the area. Treatment for severe allergic reactions to wasp stings includes: Additional epinephrine to calm the immune system. Cardiopulmonary resuscitation CPR to regain the pulse. Respiratory therapy for breathing difficulties. Wasp sting: Important pointers The main reason wasps sting humans is when they feel threatened and merely to defend itself. Related Conditions. Insect Bites Insect bite refers to the inflammation and itching of… Read More. Tick Bites Ticks are small insects that survive on the blood… Read More. Spider Bites A spider bite is defined as a collection of… Read More.

Bed Bugs Bedbugs are reddish-brown insects that survive on human blood. Chiggers Chiggers mostly inhabit damp grasslands and bushes. These creatures,… Read More. Want to live a healthy lifestyle? Subscribe to free FactDr newsletters. I want the latest scoop on : Healthy Living. Mental Well-Being. Was this article helpful? Yes No. Please tell us what was incorrect: Please tell us what was missing: How did you use this information in your life? What did you like in this article? Your Name:. Your Email:. Would you like to receive similar articles in your inbox, once a week? You can change this anytime. Join Us!

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Quick tips to boost daily roughage consumption. Check… Read More. CLA: A breakthrough weight loss supplement with minimal side effects Tried every weight loss supplement in the market with no substantial gain? Serum Electrolyte If there is an electrolyte imbalance in the body, a serum electrolyte test will help to find out… Read More. Serum Zinc Test The serum zinc test is a blood test performed to assess the zinc level in the blood serum … Read More. Much of the chocolate consumed today is in the form of sweet chocolate , a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk.

White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. Chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts , including cakes , pudding , mousse , chocolate brownies , and chocolate chip cookies. Many candies are filled with or coated with sweetened chocolate. Chocolate bars , either made of solid chocolate or other ingredients coated in chocolate, are eaten as snacks. Gifts of chocolate molded into different shapes such as eggs, hearts, coins are traditional on certain Western holidays, including Christmas , Easter , Valentine's Day , and Hanukkah. Chocolate is also used in cold and hot beverages, such as chocolate milk and hot chocolate , and in some alcoholic drinks, such as creme de cacao.

With some two million children involved in the farming of cocoa in West Africa, child slavery and trafficking were major concerns in , [4] [5] and continue to be. International attempts to improve conditions for children were doomed to failure because of persistent poverty, absence of schools, increasing world cocoa demand, more intensive farming of cocoa, and continued exploitation of child labor. Chocolate has been prepared as a drink for nearly all of its history. For example, one vessel found at an Olmec archaeological site on the Gulf Coast of Veracruz , Mexico, dates chocolate's preparation by pre-Olmec peoples as early as BC. An early Classic-period — AD Mayan tomb from the site in Rio Azul had vessels with the Maya glyph for cocoa on them with residue of a chocolate drink, suggests the Maya were drinking chocolate around AD.

By the 15th century, the Aztecs gained control of a large part of Mesoamerica and adopted cocoa into their culture. They associated chocolate with Quetzalcoatl , who, according to one legend, was cast away by the other gods for sharing chocolate with humans, [13] and identified its extrication from the pod with the removal of the human heart in sacrifice. The Aztecs were unable to grow cocoa themselves, as their home in the Mexican highlands was unsuitable for it, so chocolate was a luxury imported into the empire. The Maya and Aztecs associated cocoa with human sacrifice , and chocolate drinks specifically with sacrificial human blood. Until the 16th century, no European had ever heard of the popular drink from the Central American peoples. Although bananas are more profitable, cocoa is more highly esteemed in Mexico.

Cocoa is a smaller fruit than almonds and thicker, which toasted do not taste bad. It is so prized among the Indians and even among Spaniards. It also serves as currency, because with five cocoas you can buy one thing, with thirty another, and with a hundred something else, without there being contradiction; and they give these cocoas as alms to the poor who beg for them. Anyway, it is the prized beverage which the Indians offer to nobles who come to or pass through their lands; and the Spaniards, especially Spanish women born in those lands die for black chocolate.

This aforementioned chocolate is said to the be made in various forms and temperaments, hot, cold, and lukewarm. They are wont to use spices and much chili; they also make it into a paste, and it is said that it is a medicine to treat coughs, the stomach, and colds. Whatever may be the case, in fact those who have not been reared on this opinion are not appetized by it. While Columbus had taken cocoa beans with him back to Spain, [19] chocolate made no impact until Spanish friars introduced it to the Spanish court. There, it quickly became a court favorite. It was still served as a beverage, but the Spanish added sugar, as well as honey the original sweetener used by the Aztecs for chocolate , to counteract the natural bitterness.

Within about a hundred years, chocolate established a foothold throughout Europe. The new craze for chocolate brought with it a thriving slave market, as between the early s and late s, the laborious and slow processing of the cocoa bean was manual. With the depletion of Mesoamerican workers, largely to disease, cocoa production was often the work of poor wage laborers and African slaves. Wind-powered and horse-drawn mills were used to speed production, augmenting human labor.

Heating the working areas of the table-mill, an innovation that emerged in France in , also assisted in extraction. New processes that sped the production of chocolate emerged early in the Industrial Revolution. In , Dutch chemist Coenraad van Houten introduced alkaline salts to chocolate, which reduced its bitterness. This innovation introduced the modern era of chocolate. Known as " Dutch cocoa ", this machine-pressed chocolate was instrumental in the transformation of chocolate to its solid form when, in , English chocolatier Joseph Fry discovered a way to make chocolate moldable when he mixed the ingredients of cocoa powder and sugar with melted cocoa butter. Rowntree's of York set up and began producing chocolate in , after buying out the Tuke family business.

Cadbury was manufacturing boxed chocolates in England by Hershey purchased chocolate processing equipment at the World's Columbian Exposition in Chicago, and soon began the career of Hershey's chocolates with chocolate-coated caramels. In Dr. James Baker and John Hannon founded the company in Boston. Using cocoa beans from the West Indies , the pair built their chocolate business, which is still in operation. White chocolate was first introduced to the U. Hebert of Hebert Candies in Shrewsbury, Massachusetts , near Boston , after he had tasted "white coat" candies while traveling in Europe. Cocoa, pronounced by the Olmecs as kakawa , [1] dates to BC or earlier.

The origin of the Nahuatl word is uncertain, as it does not appear in any early Nahuatl source, where the word for chocolate drink is cacahuatl , "cocoa water". It is possible that the Spaniards coined the word perhaps in order to avoid caca , a vulgar Spanish word for "faeces" by combining the Yucatec Mayan word chocol , "hot", with the Nahuatl word atl , "water".

Another proposed etymology derives it from the word chicolatl , meaning "beaten drink", which may derive from the word for the frothing stick, chicoli. Several types of chocolate can be distinguished. Pure, unsweetened chocolate, often called "baking chocolate", contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, which combines chocolate with sugar.

Milk chocolate is sweet chocolate that also contains milk powder or condensed milk. White chocolate, although similar in texture to that of milk and dark chocolate, does not contain any cocoa solids that impart a dark color. In , the US Food and Drug Administration established a standard for white chocolate as the "common or usual name of products made from cocoa fat i. Dark chocolate is produced by adding fat and sugar to the cocoa mixture. The U. Semisweet chocolate is dark chocolate with low sugar content.

Bittersweet chocolate is chocolate liquor to which some sugar typically a third , more cocoa butter and vanilla are added. It is also known to last for two years if stored properly. As of [update] , there is no high-quality evidence that dark chocolate affects blood pressure significantly or provides other health benefits. Unsweetened chocolate is pure chocolate liquor, also known as bitter or baking chocolate. It is unadulterated chocolate: the pure, ground, roasted chocolate beans impart a strong, deep chocolate flavor. It is typically used in baking or other products to which sugar and other ingredients are added.

Poorly tempered or untempered chocolate may have whitish spots on the dark chocolate part, called chocolate bloom ; it is an indication that sugar or fat has separated due to poor storage. It is not toxic and can be safely consumed. Chocolate makers use harvested cocoa beans and other ingredients to produce couverture chocolate covering. Chocolatiers use the finished couverture to make chocolate candies bars , truffles , etc. Production costs can be decreased by reducing cocoa solids content or by substituting cocoa butter with another fat.

Cocoa growers object to allowing the resulting food to be called "chocolate", due to the risk of lower demand for their crops. The sequencing in of the genome of the cacao tree may allow yields to be improved. Chocolate is made from cocoa beans , the dried and fermented seeds of the cacao tree Theobroma cacao , a small, 4—8 m tall 15—26 ft tall evergreen tree native to the deep tropical region of the Americas. Recent genetic studies suggest the most common genotype of the plant originated in the Amazon basin and was gradually transported by humans throughout South and Central America. Early forms of another genotype have also been found in what is now Venezuela.

The scientific name, Theobroma , means "food of the gods ". Cacao trees are small, understory trees that need rich, well-drained soils. The three main varieties of cocoa beans used in chocolate are criollo , forastero, and trinitario. Criollos are particularly difficult to grow, as they are vulnerable to a variety of environmental threats and produce low yields of cocoa per tree. The flavor of criollo is described as delicate yet complex, low in classic chocolate flavor, but rich in "secondary" notes of long duration. The most commonly grown bean is forastero, [53] a large group of wild and cultivated cocoas, most likely native to the Amazon basin. The African cocoa crop is entirely made up of forastero.

They are significantly hardier and of higher yield than criollo. The source of most chocolate marketed, [53] forastero cocoas are typically strong in classic "chocolate" flavor, but have a short duration and are unsupported by secondary flavors, producing "quite bland" chocolate. Trinitario is a natural hybrid of criollo and forastero. Trinitario originated in Trinidad after an introduction of forastero to the local criollo crop. Nearly all cocoa produced over the past five decades is of the forastero or lower-grade trinitario varieties. Cocoa pods are harvested by cutting them from the tree using a machete , or by knocking them off the tree using a stick.

The beans with their surrounding pulp are removed from the pods and placed in piles or bins, allowing access to micro-organisms so fermentation of the pectin -containing material can begin. Yeasts produce ethanol , lactic acid bacteria produce lactic acid , and acetic acid bacteria produce acetic acid. The fermentation process, which takes up to seven days, also produces several flavor precursors, eventually resulting in the familiar chocolate taste. It is important to harvest the pods when they are fully ripe, because if the pod is unripe, the beans will have a low cocoa butter content, or sugars in the white pulp will be insufficient for fermentation, resulting in a weak flavor.

After fermentation, the beans must be quickly dried to prevent mold growth. Climate and weather permitting, this is done by spreading the beans out in the sun from five to seven days. The dried beans are then transported to a chocolate manufacturing facility. The beans are cleaned removing twigs, stones, and other debris , roasted , and graded. Next, the shell of each bean is removed to extract the nib. Finally, the nibs are ground and liquefied, resulting in pure chocolate in fluid form: chocolate liquor.

Chocolate liquor is blended with the cocoa butter in varying quantities to make different types of chocolate or couverture. The basic blends of ingredients for the various types of chocolate in order of highest quantity of cocoa liquor first , are:. Usually, an emulsifying agent , such as soy lecithin , is added, though a few manufacturers prefer to exclude this ingredient for purity reasons and to remain GMO -free, sometimes at the cost of a perfectly smooth texture. Some manufacturers are now using PGPR , an artificial emulsifier derived from castor oil that allows them to reduce the amount of cocoa butter while maintaining the same mouthfeel. The texture is also heavily influenced by processing, specifically conching see below.

The more expensive chocolate tends to be processed longer and thus has a smoother texture and mouthfeel, regardless of whether emulsifying agents are added. Different manufacturers develop their own "signature" blends based on the above formulas, but varying proportions of the different constituents are used. Producers of high-quality, small-batch chocolate argue that mass production produces bad-quality chocolate. According to Canadian Food and Drug Regulations, [65] a "chocolate product" is a food product that is sourced from at least one "cocoa product" and contains at least one of the following: "chocolate, bittersweet chocolate, semi-sweet chocolate, dark chocolate, sweet chocolate, milk chocolate, or white chocolate".

A "cocoa product" is defined as a food product that is sourced from cocoa beans and contains "cocoa nibs, cocoa liquor, cocoa mass, unsweetened chocolate, bitter chocolate, chocolate liquor, cocoa, low-fat cocoa, cocoa powder, or low-fat cocoa powder". The penultimate process is called conching. A conche is a container filled with metal beads, which act as grinders. The refined and blended chocolate mass is kept in a liquid state by frictional heat.

Chocolate before conching has an uneven and gritty texture. The length of the conching process determines the final smoothness and quality of the chocolate. High-quality chocolate is conched for about 72 hours, and lesser grades about four to six hours. The final process is called tempering. Uncontrolled crystallization of cocoa butter typically results in crystals of varying size, some or all large enough to be seen with the naked eye. This causes the surface of the chocolate to appear mottled and matte, and causes the chocolate to crumble rather than snap when broken.

The fats in cocoa butter can crystallize in six different forms polymorphous crystallization. The six different crystal forms have different properties. As a solid piece of chocolate, the cocoa butter fat particles are in a crystalline rigid structure that gives the chocolate its solid appearance. Once heated, the crystals of the polymorphic cocoa butter can break apart from the rigid structure and allow the chocolate to obtain a more fluid consistency as the temperature increases — the melting process.

When the heat is removed, the cocoa butter crystals become rigid again and come closer together, allowing the chocolate to solidify. The temperature in which the crystals obtain enough energy to break apart from their rigid conformation would depend on the milk fat content in the chocolate and the shape of the fat molecules, as well as the form of the cocoa butterfat. Chocolate with a higher fat content will melt at a lower temperature. Making chocolate considered "good" is about forming as many type V crystals as possible. This provides the best appearance and texture and creates the most stable crystals, so the texture and appearance will not degrade over time. To accomplish this, the temperature is carefully manipulated during the crystallization.

At this temperature, the chocolate is agitated to create many small crystal "seeds" which will serve as nuclei to create small crystals in the chocolate. After this point, any excessive heating of the chocolate will destroy the temper and this process will have to be repeated. Other methods of chocolate tempering are used as well. The most common variant is introducing already tempered, solid "seed" chocolate. The temper of chocolate can be measured with a chocolate temper meter to ensure accuracy and consistency. A sample cup is filled with the chocolate and placed in the unit which then displays or prints the results.

Chocolate tempering machines or temperers with computer controls can be used for producing consistently tempered chocolate. In particular, continuous tempering machines are used in large volume applications. Various methods and apparatuses for continuous flow tempering have been described by Aasted, Sollich and Buhler , three manufacturers of commercial chocolate equipment, with a focus now on energy efficiency.

Chocolate is molded in different shapes for different uses: [74]. Chocolate is very sensitive to temperature and humidity. If refrigerated or frozen without containment, chocolate can absorb enough moisture to cause a whitish discoloration, the result of fat or sugar crystals rising to the surface. Various types of "blooming" effects can occur if chocolate is stored or served improperly. To distinguish between different types of bloom, one can rub the surface of the chocolate lightly, and if the bloom disappears, it is fat bloom.

Moving chocolate between temperature extremes, can result in an oily texture. Although visually unappealing, chocolate suffering from bloom is safe for consumption and taste unaffected.

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