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It's time to stock up on charging options. Accessories brand Aukey is having a sale at Amazon, and right now you can get a trio of charging gadgets at up to 40% off. There's a fast car charger (40% off), a wireless charging pad (25% off) and a massive 30,000-mAh power bank (30% off) up for grabs. I don't know how long these deals will last, so you might want to move quickly if anything here grabs your interest.

This three-coil charger has a generously large "sweet spot" so you don't have to hunt for where to place your device when setting it down to charge. It can fast-charge Samsung phones at 10 watts and the iPhone at 7.5 watts, in addition to standard 5-watt charging.

Be sure to apply discount code ZPYYVZ66 at checkout to save 25%.

Get all the latest deals delivered to your inbox. It's FREE!

You won't find a power bank much larger than this 30,000-mAh model. It can top itself off in under eight hours with dual inputs -- USB-C and Micro-USB -- and can charge via the dual USB-A ports and the two-way USB-C connector. And of course, there's a flashlight built in.

You can save 30% when you apply discount code KTOYWZEF at checkout.

Update: Sorry, Aukey reports that they have sold out of the discounted inventory.

Plug this charger into your car's accessory port and you can simultaneously charge two devices at once. The charger includes both a USB-A and USB-C port, and the USB-C is Power Delivery-compatible, so it can deliver as much as 30 watts to charge larger devices such as laptops.

To get this deal, be sure to apply discount code LCHCJL5A at checkout, which nets you 40% off.

CNET's Cheapskate scours the web for great deals on tech products and much more. For the latest deals and updates, follow the Cheapskateon FacebookandTwitter. Find more great buys on theCNET Deals pageand check out ourCNET Coupons pagefor the latest promo codes fromBest Buy,Walmart,Amazonandmore. Questions about the Cheapskate blog? Find the answers on our FAQ page.

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It's a charger sale: Save up to 40% on a trio of ways to power your phone, laptop and more - CNET

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When the body is running low on fuel, feeling of appetite and hunger develop. However, that is not the only thing that regulate the levels of hunger. It is also controlled by factors like a drop in blood sugar levels or an increase in certain hunger hormones. The hypothalamus of the brain controls your appetite and hunger. However, there might come times when you do not feel hungry at all. Here are a few reasons for not feeling hungry and when you should start worrying.AnxietyIf you are anxious, your flight and fight response releases certain hormones that slow digestion and appetite. If you suffer from an anxiety disorder, you may also have symptoms like nausea which also affects your hunger.DepressionDepression can lead to long term loss of hunger. Studies have found that depression affects certain parts of the brain that monitor the physiological state of the body, which includes your appetite and hunger.StressStress can lead to nausea and indigestion that can have a negative impact on your appetite. Your appetite is also influenced directly depending on the type of stress. Acute stress, the one that activates the fight and flight response is thought to have a more direct and sudden impact on your desire to eatIllnessIllnesses like the flu or a stomach bug can also cause loss of appetite. Respiratory illnesses also block your sense of smell which causes the food to seem unappetizing. These illnesses also come with symptoms like nausea which has an impact on your appetite.PregnancyPregnancy commonly leads to problems like decrease in hunger and also aversion from certain foods. Nausea and heartburn during pregnancy can also make it difficult to sense hunger correctly.

Medications Loss of appetite is seen as a side effect for a lot of medicines that include antibiotics. Antihypertensives and also sedatives. They are often accompanied by side effects like fatigue and nausea. Radiation and chemotherapy used to treat diseases like cancer also has adverse effects on your appetite.

When does it become important to see a doctor?

It is not always that a loss in appetite is a cause for concern. However, is your loss of hunger is accompanied by any of these symptoms, then you must seek professional help.

Here are some ways you can stimulate your appetite if you are not feeling hungry too oftenFlavorful delicious mealsIt is helpful to cook food with a number of different herbs and spices. The more flavorful your meal is, the more likely is it for your appetite to be stimulated. This way your senses look forward to eating and tasting the food.

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Is it a reason to worry if you do not feel hungry for long periods of time? - Times of India

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Katori Hall dreams of lobsters and peaches. Illustration: Margalit Cutler

I would say, even though Im in the middle of New York City, I have felt the most southern that Ive felt in a really long time because of the fact that I have to cook so much nowadays, says the playwright Katori Hall, whose work is often set in her hometown of Memphis. Cooking is not a new interest for Hall, who once had a food blog (Katoris Kitchen) and whose last play, The Hot Wing King, was centered on a cooking contest. The South is also the setting for her first television show, P-Valley (based on her play), which follows the lives of performers and patrons in a Mississippi strip club and, as Hall tells the New York Times, pulses with the female gaze. (The show, which the Hollywood Reporter hails as so variously accomplished you dont know what to praise first, debuts this Sunday on Starz.) While working on the show, Hall has also been keeping up with her cooking and feeding her two young boys, making sure they continue to eat the food, like chicken and dressing, she grew up on.

Wednesday, July 1Tea with milk and sugar. I drink hot tea every day. My husband is from Uganda, and usually we drink Ugandan tea. But recently we ran out of it, so Ive been drinking Lipton. I am the weirdest writer in the world. I do not drink coffee at all. I do not drink it at all.

Left physical therapy and went to Westside Market and bought beignets, pecan pie, tea, and $26 cherries!!!! Why are cherries so fucking expensive?!?!?! (Its a splurge; I will eat them slowly.)

As soon as I got home, my boys tore them beignets up. They wanted Dunkin Donuts, but this had to do. They love Dunkin. When they see that pink and orange lettered paper, theyre overjoyed. They flip.

Lunch was soft tacos for the boys using ground beef I made with a kit. There will always be a taco night sometime during the week. Theyre easy to make and really easy for kids. Of course, I have the two little ones, and I have to feed a group of people for a whole day. So its been a struggle to find food that your kids want to eat the sheer amount of work. I was joking with a friend, Its like were working in a cafeteria. Not only do you have to feed kids, but you have to wash all the dishes; youve got to get the groceries. Its been reflective of the work that we, as women, kind of have traditionally taken on. But, luckily, I actually love to cook.

Im from the South, so I grew up on some amazing food. My mama did teach her little girl how to, as she says, burn in the kitchen not actually burn stuff, but cook really good in the kitchen. So, luckily, I really enjoy providing nourishment to my children, and I love to take on new recipes and do my own little tweak on them. I have a lot of cookbooks. I gather recipes from all different parts of the world, so my kids actually have a very diverse palate. So if they are tired of a certain thing, I can very quickly turn to their favorite, which tends to be noodles or pancakes with sprinkles.

Dinner was a T-bone steak with special compound butter and rice. I made the butter with a mixture of garlic, parsley, and, actually, orange zest. Its a nice flavor. We eat a lot of meat here. We eat a loooottt of meat all kinds of meat. My kids will not eat anything but the meat. Its very weird. They like their protein, I guess. But T-bones are expensive.

Thursday, July 2Breakfast. Tea with milk and sugar.

I made eggs with heavy cream and parsley, and we also had strawberries with castor sugar.

I love all eggs: boiled eggs, poached eggs. My kids usually only like the white part, but these they actually eat. Theres a scrambled version theyll actually eat. Theyre very fluffy because of the cream. I cook them really quickly. Ill use butter, sometimes olive oil, and cook it on low, because I dont want the eggs to be hard. I want them to be a little wet.

I started cooking dinner early, before we had lunch, because I didnt want to be in the kitchen for long. New recipe I found online Crock-Pot beef stew and rice and something I can cook while looking after these kiddos. It takes five hours. It wasnt just one specific recipe. Ill think of what I want to cook, then Ill look at five recipes, and then I will take ingredients from this recipe, that recipe, that recipe and I look at what I have in my spice rack and then use whatever I have. I basically combine the recipes, thats what I end up doing.

For lunch, hubby ordered chicken and rice from one of our favorite Dominican spots up around our hood, Inwood: El Nuevo Sabor. Obviously, because of the pandemic, initially a lot of places were closed, so as time kind of marched on, places started reopening. It slid in as our favorite.

We ate the Crock-Pot beef stew when it was ready.

Late-night snack of leftover rice and beans with ghee made in Uganda.

Friday, July 3Tea with milk and sugar.

Physical-therapy day. I got out pretty late. I didnt really eat breakfast that day, just the tea, so it was like, Wooo, let me just have something done. I wanted to bring home something, versus getting home and having to cook and then lunch being super, super-late. So for brunch, I got this roasted chicken from Westside right after I left physical therapy. What was funny was my husband had ordered Dunkin, so my kids didnt really eat the chicken. They kind of snacked on it a little bit, so they basically had two meals.

Snacked on a Dunkin Donuts sandwich. I literally dont know what it was. I just unwrapped the paper and shoved it into my mouth.

Lunch was noodles ordered out from a Japanese place, Tampopo Ramen. We got Ramune soda, curry rice, shoyu ramen, and Enter the Dragon ramen, which has a habanero spicy-miso broth. We eat there all the time once a week. These kids love noodles. Thats the only thing they will devour.

Dinner was lemon-and-sea-salt salmon with lemon and dill and an arugula salad. I took this class, Home Cooking New York. It was some time ago; I forgot exactly when. Maybe a couple years ago. This is one of the recipes that really stuck with me. I sprinkled sea salt on the fish, squeezed the lemon juice on it, then I cooked the lemons up, placed the fish on top of the lemons, and baked it in foil all together. I make sure to sprinkle dill all over it. I try not to overbake it. I hate overcooked salmon. I like my salmon to feel real juicy and just fall apart. The kids love it. Everyone loves it, and its just so super-healthy.

Tropical Punch Kool-Aid. Igrew up drinking it, and I would get it from BJs because they have big canisters. I got tired of buying cans of soda. With Kool-Aid, you can kind of control the level of sugar a little bit, and if you get a big canister, itll last for a couple months. But in my family, it usually lasts a month. Its something we drink a lot. I wouldnt say every, every day, but Ill make a pitcher for the kids especially. They love their red drink.

Late-night snack: one glass of wine.

Saturday, July 4Tea with milk. Pancakes with sprinkles.

Lunch?!?! McDonalds!!!! No barbecue, but something a little Americana. We got Chicken McNuggets, the double cheeseburger, and two Happy Meals. Oh, and two slushies. I kind of feel bad ordering McDonalds.

Dinner was southern fried tilapia with oven-roasted potatoes. I always do a little Memphis in Manhattan day, where I do a southern dish once a week. Fish is usually my go-to when it comes to that, but I do chicken and dressing, macaroni and cheese, chicken and dumplings. Just making sure I always pay respect to my southern roots through the food that we eat.

I think taste buds change over time, but you always remember what you grew up on, and it directly takes you back to home. So I really want to make sure my kids have the South on their tongues.

Coke with Bulleit Bourbon as we watched the sky light up with fireworks from our window.It was amazing, and you know in New York, people have been popping off fireworks forever; its been the thing to do at night. Every night, wed been going to bed hearing a lot. On the Fourth, the neighbors were really smoking up the sky. It was hard to get my kids to go to bed because every time they would lie down, they would hear it going off, and they jumped off their beds and opened the curtains to see brilliant colors lighting up the sky.

Sunday, July 5Pancakes with sprinkles again and eggs mixed with heavy cream and parsley (my kid-friendly go-to for eggs). But, for myself, I did shakshuka, which my kids hate because they hate egg yolks. They are missing out, but its fine because Ill eat it myself. I made it in my personal cast-iron pan. It screams Im not sharing.

Its the thing I do. There is this place, Rustic Table, that I was ordering my shakshuka from every day because I was in rehearsal at Signature Theatre. Thats my go-to breakfast when Im working on something because its very healthy, and they can deliver it to me really fast. Even when I was in the editing bay for P-Valley, Id want shakshuka every morning. It got to a point where I was like, I should really learn how to make this dish. Cause I like it so much. I found three or maybe four recipes, figured out what I had in my cabinet, and made it.

Lunch was instant noodles I learned how to make off Nadiyas Time to Eat on Netflix, one of my fave quarantine shows. She teaches you how to make this paste with garlic, fish sauce, chile sauce, and you make it and it can last for up to a month or two, I think. I make a big old mixing jar of it. Ill say once a week, my kids get a bowl of these noodles to eat.

Dinner was spicy-tuna poke bowls with jasmine rice and homemade sauce, a mix of mayo and sriracha. Food is a source of joy, especially right now. The fact that I get the opportunity to eat with my kids three times a day this feeling of putting family first and making memories in the midst of a very volatile moment. Theres two crises happening theres the pandemic, and theres also insurrection demanding yet again for equality and food has provided a source of comfort for me and my family. Its this rhythmic thing I get to do every morning and every afternoon and every night.

Now dont get me wrong: I get tired. Cause its a lot. In the midst of running after the kids and cleaning up after them, Im doing the work of trying to launch a TV show. Im having to balance that work-home life, but its all at home, so theres no line at this point in time between those two things in my life. The cooking is something you have to do. You have to eat, and those kids have to eat. So lets say I talk to other people who hate cooking, and Im like, Oh, thank God I like it, because this would be hell right now otherwise.

I drank two Coronas its a fuck you to the virus. And Im still chomping on them $26 cherries for a late-night snack LOL.

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Katori Hall Learned How to Burn in the Kitchen - Grub Street

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Hey moms, hasn't it been a wild couple of months?

As many American parents can relate to, quarantine and the Coronaviruspandemic has caused more than a few changes at home.

But when it comes to Drew Barrymore, she's trying her best to take care of herself physically and mentally even if everyday isn't perfect.

"I eat really clean and healthy, and I do an hour of Pilates at least four days a week. I have to work so hard at not being the size of a bus. And it's OK. That is just my journey. That is my karma," she shared with InStyle. "I don't know, maybe I was thin and mean in a past life. Other than that, between homeschooling and working, I felt very overwhelmed at firstand I hate feeling overwhelmed. It was weird to be a mom and a teacher and a provider and a friend."

The actress continued, "I felt sad for a while that I was all I could offer my children. Then I realized that I had to get out from under it. I have so much empathy and patience for everyone but myself, it's sick."

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Drew Barrymore's Quarantine Diet and Fitness Routine Revealed: "I Have to Work So Hard" - E! NEWS

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Jenkins interest in nutrition was sparked by her close friend Polly Noble, a health coach who died from cervical cancer aged just 32. I became a vegetarian because of Polly, she explains. She went on a raw diet and I did it with her for solidarity. And I never went back to eating meat. Ive now become vegan. Just because I found that the mercury levels in the fish I was eating were quite high. And I became allergic to dairy. My nutritional intake is not about making me look good. It has always been more a focus on whats good for my body.

Her children still eat meat but she tries to find crossover meals like jackfruit fajitas which they can eat together. Andrew is a big meat eater. I am not. So we decided well give them meat until they were able to say they didnt want it. It can be their decision. She encourages her children to snack on raw fruit and vegetables. My parents never gave me things like fast food so I never craved that stuff, she explains.

Jenkins dabbled with diets in her early 20s but those anxious days are gone. Ive got a big appetite, she giggles. So I have big portions of three meals a day but I wont snack in between. On a typical day, she has porridge with honey and blueberries for breakfast, a salad with tofu and beans for lunch, and mushrooms with edamame pasta for dinner. My mum (Susan) made a lot of our meals from scratch and I think where possible that is the key. I appreciate that people are in a rush. We are too but its nice to do home cooking. Thats definitely something I remember my father (Selwyn) doing for us after school.

The singers coronavirus-delayed album Cinema Paradiso a tribute to her favourite movie songs, including Moon River and Singin in the Rain was released on July 3. She hopes it will have extra resonance after the surge of nostalgia during lockdown.

Weve all been into movies for escapism, comfort and entertainment and this album is really an extension of that, she says. Its all the wonderful musical moments of the films weve probably been watching. Weve been reminiscing over our favourites like Amadeus and Forrest Gump and showing the children the movies we loved like Pinocchio and Splash.

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Katherine Jenkins on how she's ditched the diets but still stays fit - Telegraph.co.uk

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Denise Richards is at the center of all the drama this season on Real Housewives of Beverly Hills.

The actress and entrepreneur is taking it all in stride, thoughand she has plenty going on to keep her mind off of reality TV squabbles. In addition to working with Quantum Reach charity, running her own skin-care line CB Me Beauty, and starring as Shauna Fulton on The Bold and The Beautiful, Denise is also mom to three daughters: Eloise, Lola, and Sam.

Fueling her bod and busy days is crucial, and Denise has made some major changes to her diet, including nixing gluten and reintroducing meat after years of vegetarianism, in the last year. "I would say 90 percent of my diet is gluten-free and I definitely do notice the difference," she tells Women's Health. "I grew up in the Midwest, and we ate meat, potatoes, and pasta, so I enjoy all of that."

These days, Denise's philosophy is all about moderation. Here's exactly what that looks like in a typical day.

Denise starts her day with a special cup of coffee. "When I wake up, I have coffee," she says. "I've had my coffee shipped from Hawaii for the last 20 years." Her brew of choice: Greenwell Farms Kona Coffee. "I'm very picky about my coffee. It's not acidic, and it's so delicious."

Denise is also particular about what she adds to her brew. "I am from the Midwest, so it's half-and-half," she says. "I don't want the non-fat; I don't want the oat milk."

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What's on her actual plate in the morning doesn't always look like breakfast, though. "Usually I like lunch or dinner food for breakfast," she says. "But sometimes I'll do typical breakfast food, like an omelet with buffalo mozzarella, tomato, and basil."

Denise doesn't stick to the three-square-meals-a-day rule, so she keeps plenty of snacks around. "I would say that I'm a bit of a grazer," she says. "I like doing a plate of fresh cut-up vegetables, like cucumber, tomato, carrots, and celery with crunchy sea salt." (She's obsessed with Maldon Sea Salt Flakes.) Sometimes she'll add a little olive oil and a thick, syrupy balsamic vinegar for total snack perfection.

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"I also love fresh cheese," Denise adds. "So I'll do that and nuts throughout the day, too." A woman after my own heart.

Lunch is usually a toss up for Denise. "Sometimes I don't get to eat lunch when I'm working. If I do, I like to have a big salad and some protein, like grilled salmon or chicken," she says. "I was a vegetarian for years and one day not that long ago I started eating a little more like protein and it actually felt good. I felt like I was full in a healthy way."

Denise adds hearty ingredients to her salads. "I love fresh shaved Parmesan and I tons of vegetable," she says. "I'll do even steamed potatoes to make it more of a full meal."

What doesn't make the cut? Dressing. "I'm allergic to garlic and most dressings have garlic in them, so I don't do dressing very much," she says. That doesn't mean she eats her salads dry, though. "I either do lemon juice and salt, or olive oil and a thick balsamic vinegar," she explains.

When Denise is busy filming or prepping various projects around LA, she keeps a stash of snacks handy to fuel her on-the-go or at home.

Fruit (when her faves are in season) is high on her snack list. "I'm a summer fruit girl," Denise says. "I love mango, papaya, nectarines, cherries, and pineapple. In summer, I will mix them in with my veggie tray."

Denise is also all about her DIY guac. "Sometimes I'll make homemade guacamole, with lemon, salt, fresh tomato, and fresh avocado to mix it up," she says. "I'll have that with the veggies and or fresh tortilla chips." (She's also a big potato chip gal.)

Denise says she enjoys whipping up recipes in her kitchen, and she often cooks dinner for her family.

"I love to cook. I'll roast a chicken and yellow potatoes with carrots," she says. "I also love artichokes. I'll steam them, bake them, and drizzle balsamic on top." The veggies don't end there: The fam's dinner usually involves a big salad, steamed asparagus, or sauted Brussels sprouts (which the kids love).

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It's not all veggies for the evening meal, though. "We like good meat, good steaks," Denise says. "I actually have had some shipped from New York for us. I love salmon and halibut, too."

Although Denise has been mostly gluten-free since last summer, she tries hard to keep pasta in her rotation somehow. "I love pasta and it is definitely hard finding a gluten-free one that tastes like real like pasta and not gross." Let's just say it's a work in progress.

Signature Select Gluten Free Spaghetti

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Milton's Gluten Free Crispy Sea Salt Baked Crackers

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Only certain sweets make it on Denise's menu. "If I do dessert, it's Hagen-Dazs ice cream," she says. "Chocolate and Vanilla Swiss Almond in a plain, gluten-free cone is my favorite. I like the texture of the cone with the ice cream; It feels a little special, like going out for a treat."

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RHOBH Star Denise Richards Says She Just Started Eating Meat Again After Years Of Vegetarianism - Women's Health

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What we eat, and how we grow it, is critical to maintaining our health as we seek to recover from a global pandemic.

The world is slowly reopeningbut the COVID-19 crisis isnt over, and everyone still has concerns. While in many areas, the number of cases is decreasing, our health will remain in danger until we make a major change and paradigm shift.

That change is closer than you might think. Its in your kitchen, your backyard garden, and at the farmers market you visit every weekend.

The solution is our soil and in our food. What we eat is critical to protecting our health, and our broken food system needs an overhaul.

The coronavirus pandemic has focused the spotlight on the importance of health, immunity, and disease prevention. We watched as our medical systems became inundated with patients, while feeling helpless to support our own health in the face of an invisible threat.

As we return to a new normal, it is imperative that we stay vigilant about maintaining our health. Sales of organic food rose 22 percent in March, 18 percent in April, and 16 percent in May as consumers looked for ways to boost their immune systems. We cannot return to our industrial, chemical food system as the crisis recedesa food system that is harming both people and the planetand expect positive impacts on our personal health. We need resilient agriculture for the future.

What we eat is directly related to how we feel and how we protect our health. So why have we allowed an agricultural system that sprays our food with chemicals, disproportionately harms vulnerable communities, and poisons our environment be the main source of food for our families? Why is our medical system so out of touch with the role that food plays in our physical health, prescribing pharmaceuticals for lifestyle diseases that create even more side effects and problems?

For too long, farmers and doctors have been siloed while pursuing the same goal: keeping people healthy. Remember the grade school adage an apple a day keeps the doctor away? Its far past time that we bring these individuals, and professions, back together.

The path towards change can be found in Regenerative Healthcare. Regenerative organic food is free of the threat of chemicals like glyphosate, a probable carcinogen. At Rodale Institute, our research has shown not only that organic can feed the world, but that it can feed the worlds families more nutrient dense food, full of natural antioxidants and phytonutrients that can prevent, suspend, and even reverse the most wide-spread of lifestyle diseases.

And yet, the Standard American Diet comprises only 11 percent of its calories from whole plant foods, and more than 50 percent from highly processed products. Today, over 70 percent of global deaths are due to lifestyle-related diseases like cancer, cardiovascular disease, diabetes, and chronic immune disorders.

When facing a threat as strong as COVID-19, we need to avail ourselves of every support system we have. Our diet is one of the simplest ways to improve our health and take control over our lives. And yet, nutrition is roundly downplayed in the medical community. In fact, many medical students receive less than 25 hours of training in nutrition during their entire education.

We need to deploy a health care system in which farmers and physicians work together to inform a prevention-based approach to human and environmental health. Regenerative Healthcare is the only path forward.

We must combine what we know about the power of food with our knowledge of nutrition and our bodies, working to prevent disease through an organic, whole-foods, plant-forward diet that begins on farms that work in harmony with nature.

For over 70 years, Rodale Institute has been researching the benefits of regenerative organic agriculture. From the beginning, our mission has been to support healthy soil that grows healthy food, feeding healthy people.

Results from Rodale Institutes Farming Systems Trial, a 40-year side-by-side comparison of organic and conventional grain cropping systems, has shown conclusively that organic systems are not only comparable to conventional systems in terms of yields, but can yield up to 40 percent higher in years of inclement weather like drought. Organic systems also use 45 percent less energy, reducing carbon emissions.

We started this research in 1981, long before a world-wide pandemic upended our society. The wholesale benefits of a regenerative organic food system were true then and are even truer now. Consumers clearly understand that organic food is healthier, as organic grocery sales and CSA memberships have skyrocketed since the pandemic took hold.

Adapting the holistic, regenerative model to our nations healthcare systems is a crucial step in improving human health. A shift in our medical system away from pharmaceutical-based disease management towards an integrative system founded on lifestyle medicinesupported by organic, nutrient-dense whole foodscould dramatically alter the trajectory of chronic disease and create a healthier future.

Let us agreewe cannot forget the critical role our food plays in protecting our health. Though the everyday threat of COVID-19 will eventually be a memory, the decisions we make about our food will always affect us. Take the first steps to protect your health now. You wont regret it.

Interested in more solutions? Rodale Institute, with our partners at The Plantrician Project, have released a new scientifically documented white paper that brings together, for the first time, doctors, scientists, and farmers to analyze the ways our food system has failed us, and, more importantly, solutions for a new path. The Power of the Plate: The Case for Regenerative Organic Agriculture in Improving Human Health is available for download at RodaleInstitute.org/poweroftheplate.

Jeff Moyer is the Chief Executive Officer of Rodale Institute in Kutztown, Pennsylvania. He has worked in regenerative organic farming for over 40 years and is the author of Organic No-Till Farming: Advancing No-Till Agriculture.

https://RodaleInstitute.org

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As the world reopens, a threat to our health still looms - bctv.org

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You may not be feeling like the healthiest, happiest version of yourself these days. Thats ok. We dont blame you. Why work out and eat healthily when beaches are closed and you cant see your friends? Or so you thought. Many of us have fallen off the wagon with our fitness routines, but there is a solution out there that is long-lasting and easy. Sometimes you just need an extra pushsomeone or somethingto look out for you and keep you on track to reach your goals.

Enter BetterMe, a highly rated app that empowers you to maintain a healthy lifestyle and meet your wellness goals. Aside from the Canadian Academy of Sport and Exercise Medicinerecommendation urging physical activity during quarantine to de-escalate potential chronic diseases from not being active, the ultimate question about your health remains: if not now, then when? Theres never been a better time (we see you sitting on the couch) to take charge and meet your best self.

BetterMe is rated 4.5/5 stars on the App Store because it is specially tailored to your own individual lifestyle and fitness goals. First, you answer a short questionnaire to customize your program. You then get lifetime access to a bespoke experience, fit with workout and meal plans that reflect your preferences. Sounds pretty good, huh?

Unlike other wellness apps, BetterMe has every feature you could possibly want from a fitness app: you can track your water intake, receive advice from seasoned personal trainers, take part in weight loss challenges, and count your steps. Plus, with the specs of daily articles, tips, tricks, and FAQ answers on the app, you have the resources to stay on track along the way.

The best, most healthy version of yourself is on the way in no time. You can get access to the BetterMe Home Workout & Diet: Lifetime Subscription today for only $39.99 USD. Or, get a one-year subscription for $19.99 USD or a three-year subscription for $29.99 USD.

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Become your healthiest self with this highly rated workout and diet app - Toronto Sun

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Syracuse, N.Y. Someone called Eric Devendorf the ageless wonder during the postgame media opportunity Tuesday in Columbus, Ohio.

Devendorf, Donte Greene and Ryan Blackwell laughed, but the sentiment was perfect for The Basketball Tournament moment.

Devendorf, now 33, was every bit as electrifying in Boeheims Armys 76-69 win over Men of Mackey as he was during his Syracuse playing days.

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He converted 9-of-14 shots and scored 20. He finished in tall, 7-foot-3 Isaac Haas traffic during the crucial Elam Ending portion of the game to bring Boeheims Army to the brink of victory. He drove the lane. He made free throws. He provided running commentary during the game and addressed his team during huddled timeouts.

Blackwell keeps calling Devendorf the heart and soul of the Boeheims Army franchise. But on Tuesday, he provided the necessary basketball skills to lift the Army into the elite eight, where it will face Sideline Cancer Saturday at 4 p.m. (ESPN).

Devendorf did it mostly with the left-handed finish that has epitomized his career. The Syracuse guard is 6-foot-3. On Tuesday he dribbled into the lane and even when he encountered the mountain that was Haas, he used his body to protect the ball and finish at the rim.

Those lefty finishes, he said, stemmed from conversations he had with his late father, Curt, who stressed the importance of versatility.

My dad, I remember when I was 7-8 years old, he would tell me, You gotta go out there, man, and finish with that left just as good as your right, Devendorf said in a postgame news conference via Zoom. I remember being outside and just working with that left every single day. Every single day. And it just came about. I just got super comfortable with it.

People see me, Im right-handed. Maybe theyre not expecting it so much. But Im just super comfortable going left, and if they cut off that left, Im going right back to that normal hand. I enjoy going to that left, I enjoy attacking the bucket.

That hes still so good at it is one of the reasons why Boeheims Army lived to play another day.

Devendorf, at 33, is not particularly old from a basketball perspective. At least not for guys who continue to play in the NBA or overseas. The difference, for the former SU guard, is that he quit playing professionally four years ago and has devoted all his basketball energy into teaching and coaching the game.

For the last 2-3 years, Devendorf has been a devoted vegan. He credits the plant-based diet for keeping his body healthy, for eliminating soreness and inflammation after he works out.

Ive known Eric for a long time, said Blackwell, the Boeheims Army coach. Ive always said that hes been coaching for the last 4-5 years and hes in better shape than most of the guys who are playing professional. Thats a testament to his work ethic. Hes changed his diet. Hes a vegan now. He really takes care of himself.

He cares about causes, too. That was evident from the shoes on his feet.

Devendorf wore hand-painted Black Lives Matter shoes for Tuesdays game. Olivia Luciani, a Syracuse native who built her Laced by Liv business on customizing shoes, created themed shoes for Devendorf previously. Last summer, she designed shoes with images of Devendorfs two daughters.

He credited her for coming to him with a collaboration this time.

Its a lot of stuff going on in the world, obviously, the injustice of Black people, he said. And I want people to know my stance. I think if youre a decent human being, youll see whats going on. I wanted to put that out there and use my platform in the right way. I wanted to make a stance and not be silent about whats going on.

He was not silent on the basketball court Tuesday.

He never is.

Devendorf, whose poster hangs in the Nationwide Arena as testament to his TBT staying power, continues to be Boeheims Armys best player. He owes it all, he said, to his competitive nature. But anybody who knows him, who has observed him over the years, understands its more than that.

Hes just one of those guys who when hes 50 years old is going to be competitive at the Y, talking, getting technicals at 50 years old, his kids saying Whats wrong with my dad?,' Blackwell said. Hes just one of those guys. Hes a gamer. Hes a guy you want to have on your team. Hes the heart and soul and engine. He works so hard. Ive been in the gym with him so long. He works so hard, its unbelievable.

MORE ON BOEHEIMS ARMY

Donte Greene outplays 7-2 center Isaac Haas in Boeheims Army win: I think Boeheim would be proud of me'

Laced by Liv: How a Syracuse native created a custom shoe business to the stars

Eric Devendorf leads Boeheims Army to win over Men of Mackey in TBT 2020

How does Boeheims Army deal with 7-foot-3 Isaac Haas; whos No. 23 and whats up with that shirt?

Boeheims Army new guy Will Rayman: Scrappy defender, rebounder, shooter, Covid survivor

Demetris Nichols TBT diary Day 4: Outside the hotel for 1st time in 4 days

What happens in TBT quarantine does not stay in TBT quarantine; What Boeheims Army did

Donna Ditota is a reporter for the Syracuse Post-Standard and syracuse.com. Got a comment or idea for a story? Reach her at dditota@syracuse.com.

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Eric Devendorf, Boeheims Army TBT hero, on that lefty finish, his vegan diet: Hes a gamer - syracuse.com

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Recent research from University of Colorado Boulder researchers published in the American Heart Association journal Hypertension suggests that a compound produced in the gut when we eat red meat damages our arteries, and it may play a role in boosting the risk of developing heart disease as we get older.

The report also suggests that an individual may be able to prevent or even reverse this age related decline by making some simple dietary changes and implementing targeted therapies such as nutritional supplements.

Our work shows for the first time that not only is this compound directly impairing artery function, it may also help explain the damage to the cardiovascular system that naturally occurs with age, said first author Vienna Brunt, a postdoctoral researcher in the Department of Integrative Physiology.

When a person eats a portion of steak or a plate of scrambled eggs the resident gut bacteria immediate set to work at breaking it down, as they metabolize the amino acids L-carnitine and choline they churn out trimethylamine metabolic byproducts which the liver then converts into trimethylamine-N-Oxide, known as TMAO, and sends it coursing through the bloodstream.

Studies have shown that those with higher blood levels of TMAO are more than twice as likely to experience a heart attack or stroke, and those with higher blood levels of TMAO also tend to die earlier. However, scientists dont fully understand why.

This team set out to answer three questions drawing on both animal and human experiments: Does TMAO somehow damage the vascular system? If it does damage the vascular system how? And is it one of the reasons why cardiovascular health declines, even among those who dont smoke and exercise as they get older?

Blood and arterial health of 101 older adults and 22 young adults were measured, which revealed that TMAO levels significantly increase with age. This finding supports a previous mouse study showing the gut microbiome changes with age, breeding more bacteria that help to produce TMAO. Adults with higher levels of TMAO were found to have significantly worse artery function and showed greater signs of oxidative stress or tissue damage in the lining of their blood vessels.

When TMAO was fed directly to young mice their blood vessels aged rapidly. Just putting it in their diet made them look like old mice, said Brunt. She noted that 12-month-old mice (the equivalent of humans about 35 years old) looked more like 27-month-old mice (age 80 in people) after eating TMAO for several months.

Preliminary data suggest that mice with higher levels of TMAO also exhibit decreases in learning and memory, indicating that it may play a role in age related cognitive decline.

Older mice that ate dimethyl butanol were observed to experience their vascular dysfunction reverse; the team believes that this compound may prevent the production of TMAO. Dimethyl butanol can be found in olive oil, vinegar, and red wine in trace amounts.

The team notes that even a young vegan will produce some TMAO, but over time consuming a lot of animal products may take a toll on vascular health. The more red meat you eat, the more you are feeding those bacteria that produce it, said Brunt.

According to senior author Doug Seals who is the director of the Integrative Physiology of Aging Laboratory this study is an important breakthrough as it sheds new light in why the arteries erode with age, even within the seemingly healthiest of people.

Aging is the single greatest risk factor for cardiovascular disease, primarily as a result of oxidative stress to our arteries, said Seals. But what causes oxidative stress to develop in our arteries as we age? That has been the big unknown. This study identifies what could be a very important driver.

The team is further exploring possible compounds that may block the production of TMAO to prevent age related vascular decline. Until something is found perhaps it may be a good idea to skip that big steak or at least limit the intake of animal products to incorporate more plant based options, as the gut friendly plant based diet can help to reduce levels of TMAO as well.

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Does Diet And Gut Bacteria Contribute To Arteries Aging? - Anti Aging News

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