5 Obesity Advantages – How is Obesity a Good Thing?

Is obesity a good thing and how is obesity a good thing? It may sound odd and contrary to general beliefs but there are some obesity advantages out there. A few of these can’t be met while at normal weight or even overweight. Let’s find out what these five obesity advantages are.

1) Certain types of work are only catered to the obese:

There are jobs where an obese individual is suited for more than a normal weight person or someone who’s just overweight. An example of this could be an acting job. Say there’s a story with a character who’s obese playing a big part. The only person who’ll probably fill the role of that character is… someone who’s obese.

2) Stronger Bones/Muscles:

This can be considered as one of the advantages of obesity. The reason being that any attempt at exercising, even a casual walk can contribute to this. Certain gym activities such as lifting weights also help with obese people having strong bones and muscles.

3) More warmth is possible:

This is due to the excessive body fat alleviating heat loss from an obese person’s body into the air especially in cold environments. The fat has a tendency to keep some blood from getting closest to the skin where it can lose heat rapidly. This is why excessive clothing is worn, to trap body heat for constant warmth. As an extension to point 2 above, putting on more muscle provides a similar benefit where it can be a heat source while exercising and provide great insulation while resting.

4) Size… does it matter?

This seems to be more of a feature than one of the advantages of obesity but there are some people who are proud of their hugeness and put it to some use. That makes it an advantage for them.

5) Even the obese can lose weight:

The most important when it comes to obesity advantages is that the weight can be lost. It’s more important than all the previous advantages listed combined. Even overriding the disadvantages of obesity but only if this losing weight obesity advantage is consistently applied. Obesity mostly results from consuming more calories than required consistently. The excessive weight can be lost over a period of time by frequently burning more calories through exercise while not consuming more calories than your body needs.

Obviously if you aren’t obese and are at normal weight its way more beneficial health wise to keep yourself that way. Exercise and healthy eating are still essential for maintaining a healthy body. Of all the obesity advantages listed, number 5 is the most important. If you don’t bring your weight down significantly, many health dangers resulting from obesity will set in sooner or later.

Chef Matthew Kenney disputes who controls of Plant Food and Wine restaurant

It’s business as usual for customers of Plant Food and Wine, a popular Wynwood restaurant dishing out fine vegan and raw cuisine. But behind the scenes, a nasty legal fight continues to brew.

Matthew Kenney brought his brand of plant-based cuisine to Miami and the restaurant, but amid a $1.4 million lawsuit against him, the celebrity chef disputes who now controls Plant Food and Wine. Meanwhile, his legal troubles continue to simmer in Maine, California and even faraway Thailand.

Kenney, who is being sued by his landlord for remaining unpaid rent, opening a competing Miami-area restaurant and other alleged breaches of contract on his five-year lease, has disputed via Facebook that he has lost his Wynwood restaurant. The attorney for his landlord, Karla Dascal of The Sacred Space Miami, told the Miami Herald she took control of the restaurant July 1, according to a July 15 Miami Herald story about that and other lawsuits against Kenney.

“While our landlords claim to have taken control of the restaurant, they fail to acknowledge that we have not forfeited our lease, still hold many of the restaurant’s licenses and permits and the intellectual property is ours,” he wrote in his blog post titled, “Life and Business” on July 15.

Meanwhile, Dascal’s company filed a voluntary notice with the court July 20 dismissing the first count in the March complaint as moot. Count I sought eviction, but Kenney voluntarily relinquished and abandoned the restaurant, turning over the restaurant operations, said Dascal’s counsel, Deborah Baker-Egozi of Greenspoon Marder. There is no longer a need for a sheriff to evict him because he voluntarily left, but the claim for damages remains, Baker-Egozi said.

Baker-Egozi also said that Plant Food and Wine employees are being paid by Dascal since her client took control of the property July 1. She said that Dascal’s human resources provider, Co-advantage, has hired almost all of the previous restaurant employees, including the two chefs. “The PEO [professional employer organization] issues checks to the employees and the payroll is fully funded by Karla’s entity.”

Matthew sacred4 space lbiz c,g (2)

Plant Food and Wine restaurant at 105 NE 24th St. in Miami remains open, although the accompanying culinary academy has closed.


C.M. GUERRERO


[email protected]

Kenney, a nationally renowned, award-winning chef focused on elevating vegan and raw cuisine, wrote in his posting that the lease he signed was untenable, with “above market” rent, yet he signed it anyway “against the advice of some of my inner circle.”

“Unfortunately, the economics of the location were deeply flawed from the onset for us,” he wrote. “Despite numerous attempts to negotiate [the lease] to something more reasonable, we were given an ultimatum to take it or leave it and I took it, against the advice of some of my inner circle.”

Kenney wrote that he was losing $30,000 a month even though the Miami restaurant was the highest-grossing location in his restaurant portfolio “for a while.”

As to the rent, Baker-Egozi said that the $2 million build-out of Plant Food and Wine was funded and executed by Dascal – “what he doesn’t tell you is he walked into a turnkey operation.” Kenney also was operating the restaurant and the academy out of the space, she said.

The Miami restaurant isn’t Kenney’s only financial fracas. Despite opening eight global culinary academies focusing on his raw-food techniques — including a neighboring one at the Sacred Space — he sold the assets of Matthew Kenney Culinary Academy to the former CEO of his Matthew Kenney Cuisine, Adam Zucker. The Miami location was shuttered last month and the company is now called PlantLab. Kenney’s presence was scrubbed from the website.

[READ MORE: This celebrity chef brought Miami his innovative cuisine — and a trail of lawsuits]

Students who had paid thousands of dollars for classes were left in limbo when Miami classes were canceled and PlantLab is working to refund or credit the students, PlantLab’s spokesperson told the Herald.

Kenney has a history of lawsuits against him, including a stretch that led to his bankruptcy in 2004. Kenney said in his Facebook post that he is facing “only a single active legal case outside of” the Sacred Space suit.

In Thailand, Kenney is facing legal action by the Evason Hua Hin resort, where a Matthew Kenney Culinary Academy was located from mid-July to mid-December in 2016. Through Thailand’s Court of Arbitration, the resort is seeking damages for breach of contract, early termination of the agreement under false premises, issuing a $15,000 check that bounced and failure to transfer to the resort enrollment fees amounting to more than $100,000, said Alan Thomas, managing director of the resort, in an email.

In February of last year, the Internal Revenue Service sued Kenney for nearly $90,000 in Maine’s Waldo County. That lien is still unpaid, according to the Maine Register of Deeds, and there is a second lien for $4,221 filed by the Maine Department of Labor against MK Cuisine Global in September. In California, he is facing a civil suit from a former culinary student.

“The media has chosen to portray that dealing with lawsuits is our day to day reality,” Kenney wrote. “The reality is, we have grown aggressively and have made many mistakes, but also operate a brand with tremendous vitality, innovation and passion.”

Matthew Kenney’s Facebook Post

LIFE AND BUSINESS

Friends,

Many of you have visited our first Miami restaurant, Plant Food and Wine. It is a beautiful facility, and I’ve always been proud of the exceptional cuisine and hospitality our team has created in that location. I’m sure to those not involved in the restaurant business, it appears to be a dream project for a creative person like myself, and in many ways, it is. Unfortunately, the economics of the location were deeply flawed from the onset for us. Not long before taking possession, we were presented with a lease that included above market base rent, steep royalty payments, CAM (common area maintenance) charges, valet fees and other up-charges. Despite numerous attempts to negotiate it to something more reasonable, we were given an ultimatum to take it or leave it and I took it, against the advice of some of my inner circle.

My inner circle happened to be correct. The restaurant opened to a 4 star review and blossomed. It has always been filled with wonderful guests and was the highest grossing location in our portfolio for a while. However, with the aggressive lease agreement, we were paying close to $60,000 to the landlord on a MONTHLY basis, and losing as much as $30,000 per month. By the end of 2016, we had invested an enormous sum into the project just to keep it going. We tried to renegotiate and despite appearances that we may be successful, the landlord eventually backed out on every suggestion they would renegotiate in good faith. In early 2017, it became clear our landlord wanted to take control of the property. Legal letters were sent, threats were made by them on a near daily basis, and steps taken to prohibit us from operating or being involved in other businesses in Miami. We have continued until today to work toward an amicable resolution, have avoided speaking or writing negatively about our landlords and have continued to provide support to the restaurant.

This situation is now being written about in the media, and I would like to address that. While our landlords claim to have taken control of the restaurant, they fail to acknowledge that we have not forfeited our lease, still hold many of the restaurant’s licenses and permits and the intellectual property is ours. They and/or the local media have also built a case around my history of lawsuits and financial challenges, which is something I have been very candid about, even going as far as writing my memoir about the tremendous hurdles I have faced trying to build a new type of business for the plant-based market. Although our large portfolio of businesses has only a single active legal case outside of this, from a financial issue in 2014, the media has chosen to portray that dealing with lawsuits is our day to day reality. The reality is, we have grown aggressively and have made many mistakes, but also operate a brand with tremendous vitality, innovation and passion. We opened a restaurant in London last week, and another will open in California in August. All of our independent restaurants are profitable and our gorgeous new book is at the printer now.

Like I said in my memoir and repeatedly in interviews, there is a lot of work ahead. This brand is not easy to operate and many challenges lie ahead. I still have to work tirelessly on a daily basis to correct all of the mistakes I’ve made. However, one thing I have 100% confidence in is the quality of the work we do. Our team puts out incredible plant-based food across the globe and is making the impact I have always dreamed they would. We also have tremendous momentum, growth prospects and a company that is full of energy and love for what we do.

I felt it was necessary to address this at a time when others are using our past or present weaknesses (which I fully own and accept) to bring us down. The reality is, negative press does bring us down a bit but it will never knock us out.

Thank you. I’m getting back to work.

Raw or fried? There’s more to the history of the oyster in New England than what’s on the menu

Raw or fried?

That may be the main question posed to oyster fans looking to slurp up the pearl-bearing mollusks these days, but the shellfish has been consumed — and celebrated — every which way during its history in New England.

In the late 1800s, The Boston Daily Globe printed a bewildering variety of oyster recipes, instructing readers to serve them baked, stewed, curried, scalloped, with quail, in an omelette, or — for the truly adventurous — in a pancake.

“It was the caesar salad of its time and everyone had it,” said Boston Chef Jeremy Sewall, owner of Island Creek Oyster Bar and Row 34, two Boston-area establishments where you can consume many an oyster.

Before you choose raw or fried, consider the oyster’s history in the region.

Oysters, oysters everywhere — and plenty to eat


—David L. Ryan / The Boston Globe

Authors Keith Stavely and Kathleen Fitzgerald, whose books include America’s Founding Food: The Story of New England Cooking and Northern Hospitality: Cooking by the Book in New England, say oyster-eating in the region goes back to unrecorded, prehistory, with Native Americans and pilgrims alike including the shellfish in their diets.

“Oysters among all shellfish are the ones that have been in both Europe and America, the most consistently popular among all levels of society, going way back,” Stavely said.

Because of that, English settlers arriving on North American shores already had their own well-established tradition of consuming the shellfish. But, Fitzgerald says, they were amazed at the abundance and size of the oysters they found in their new home.

According to Fitzgerald, a pickling recipe from the wife of a merchant dated around the time of the American Revolution begins: “Take 200 oysters, the freshest you can get.” They were so plentiful back then, she says, that barrels of pickled oysters were exported to Barbados.

“They weren’t just the way we eat them now as a special treat,” she said. “They were a really standard part of the diet.”

The abundance and popularity of oysters led to the creation of free standing “oyster houses” or “oyster saloons” in the mid-19th century, such as Boston’s Union Oyster House, where city residents of all social classes could eat a quick, inexpensive oyster lunch. The trend set the stage for modern-day oyster bars

 “You could actually stand up at the oyster bar and consume a dozen oysters for lunch,” Fitzgerald said. “And that was sort of when the tilt towards the raw oysters became more popular.”

Pan-frying and pickling were common ways of preventing the oysters from spoiling, but deep-frying fish and shellfish as a widespread practice was a development of the 20th century.

Oysters remained popular in the pages of The Boston Daily Globe during the 1800s. Recipes for “Novel Oysters” and “Oyster Cachets” are just two of the recipes published in the Daily Globe on Oct. 4, 1896.


—Boston Globe Archives

 


—Boston Globe Archives

One article, “R There: The Ostrea Edulis in Season Again,” published Sept. 1, 1889, delves into the bivalve’s history and shares several recipes, including “Oysters au Naturel” (i.e. raw oysters), “Steak Stewed with Oysters,” “Oyster Pie,” and “Oyster Roly Poly.” The article starts  by heralding the return of oyster season with an undated, unauthored “poem.”


—Boston Globe Archives

Too much of a good thing 


A small order of fried oysters at Papa Joe’s Oyster Bar & Grill. —David Lyon

By the early 20th century, Fitzgerald and Stavely said oyster beds in New England had been “virtually fished out.” Over harvesting, coupled with pollution and the use of the waterways for commercial shipping, made it hard to maintain the oyster beds.

Then oysters became expensive and no longer something that ordinary people could have for a quick lunch, Fitzgerald said.

As the oyster industry shrank, New England turned to the promotion of other seafoods: lobsters, scallops, and clams.

An oyster renaissance


Oyster beds under water near the Sandwich area of Cape Cod in 2017 tended by a small fisherman’s shack. —David L Ryan / The Boston Globe

Sewall, who partners with the Island Creek Oyster farm in Duxbury said New England is undergoing a strong resurgence of the mollusks. He estimated that between 2008 and 2014, the farmed shellfish sector of the region grew by $80 million and became the third largest fishery for New England, behind scallops and lobsters.

As for how you should eat oysters these days, Sewall said you can’t go wrong. (Try one of Sewall’s oyster recipes here.)

“Just eat oysters,” he said. “They’re delicious. They’re local. They’re wonderful.”

The restaurateur said he’ll eat the oysters raw or fried, depending on how he’s feeling.

But, he conceded, maybe he likes the uncooked version “a little bit more.”

“There’s something about raw oysters,” Sewall said. “Beautiful raw, fresh oysters, beautifully shucked, with lemon on them — that’s a food in the purest form. And I just think there’s something kind of romantic about eating raw oysters.”

Why Does My Cat Pee Everywhere?

Whether your cat is old or young, male or female, anxious or mellow, he or she can get the idea that peeing anywhere but the litterbox is a good thing. Many frustrated humans in the past and present have tried nearly everything to figure out why the cat does this – and, of course, to solve the problem.

Here are the first things that you should do when your cat insists on stinking up your house. You’ll have to be patient while you work your way through this list, but soon your kitty will be back to doing his or her business in an appropriate place.

  • Your cat needs a full health checkup. In many cases, cats pee right in front of you when they’re sick. A urinary tract infection (UTI) is one of the most common health problems, which your vet can treat. Even if that’s not what’s wrong with your kitty, your vet can track down, and solve, the problem.
  • Cats who are older or who have health problems (joint pains, for example), can’t get in and out of the litterbox like they could when they were younger. Make the litterbox more accessible so that your kitty can get in and out.
  • The litterbox itself might be a problem. If you have more than one cat, you might need to put out additional litterboxes. The type of litter and how much of it you use can be problems. You should also change the cat litter and thoroughly scrub the litterbox. The plastic tends to absorb urine smells, which can turn off housecats.
  • Sometimes cats will act out by peeing all over your favorite things. This can be a sign that they’re unhappy about something. Try giving your cat more (positive) attention. Extra playtime with his favorite toy can cure the behavioral issue. You can also ask your vet about a product that will help soothe your kitty: Feliway is one example.
  • Tomcats often spray anything that they wish to mark as their own territory. Sterilization can improve this problem.
  • Elderly kitties can suffer from feline dementia. They honestly don’t realize that they’re doing something wrong when they pee all over your clean laundry. Buy housebreaking pads – the disposable kind that people use with puppies – and put them down where your kitty pees the most often. This won’t convince her to use the litterbox, but cleanup will be much easier compared to what you’re doing now.

You should do a few things when your kitty decides to mark something in your house.

  • Never hit the cat or rub her nose in the mess. Cats aren’t like human children: they don’t understand that what they do is wrong. You can deter behavior as the cat is doing it, but trying to teach the cat after the fact doesn’t work very well. Instead of scolding kitty afterward, catch her in the act and spritz her with tap water from a spray bottle.
  • Completely clean the marked territory. Even if you can’t smell the cat pee, the cat will. That’s her sign to continue peeing there. Visit the pet store for a product that removes all of the pet odors.
  • Give your cat plenty of positive attention. Despite the stereotypes that surround felines, cats do bond with their humans. They want our attention and will go to great lengths to get it from us.

Don’t worry: you’ll track down and solve the problem soon enough. In the meantime, be as patient as possible. Your solution will come and you can resume the carefree relationship

Copyright © 2008, Ian White housesitting.com

Bayhealth offers tips to avoid bacteria, foodborne illness – News – Smyrna/Clayton Sun-Times

Food borne illnesses increase during the summer, and the reason why is twofold — bacteria multiply faster in warmer temperatures and preparing food outdoors makes safe food handling difficult, according to the U.S. Department of Agriculture.

Bayhealth physician Rebecca McIlroy offered advice and tips to avoid inviting bacteria to the next cookout.

Food poisoning occurs when a person eats contaminated food with infectious organisms including bacteria, viruses or parasites.

“The organisms themselves or sometimes the toxins they produce contaminate the food,” McIlroy said. “This can occur during processing and production, which often leads to mass food recalls, but can also occur at home when food is incorrectly cooked or handled.”

To prevent food poisoning at home, McIlroy said to wash hands, utensils and food surfaces often, especially before and after handling raw food. Throw out marinades and sauces that have touched raw meat and place cooked foods on a clean plate.

Foods should be cooked to the appropriate temperatures. McIlroy suggested using a food thermometer to ensure raw meats are fully cooked.

“Cooking food to a temperature at or above 160 degrees Fahrenheit is sufficient to kill most microbes,” she said. “Defrost foods in the refrigerator or microwave instead of at room temperature and refrigerate any perishable items sitting outside in the heat within one hour.”

Symptoms of food poisoning include nausea, vomiting, diarrhea, abdominal pain or cramps and fever. McIlroy explained that symptoms start within a few hours of eating the contaminated food, but in the instance of parasite infections, the symptoms may not occur for several days to weeks.

Antibiotics are rarely needed to treat food poisoning. McIlroy suggests drinking smaller amounts of fluid like water, electrolyte drinks or clear soda every 30 to 60 minutes as it will help keep a person hydrated.

“Avoid anti-diarrhea medication because they can prolong the illness by keeping the infection inside the body,” she said. “One can advance their diet to solids once the vomiting has subsided, but stick to bland foods to reduce digestive stress and recurrence of symptoms.”

McIlroy said to seek medical advice if unable to keep any liquids down or experiencing signs and symptoms of dehydration including excessive thirst, dry mouth, little or no urination, severe weakness, or dizziness. Also medical attention is necessary if diarrhea lasts longer than three days; vomit or stool is bloody; abdominal pain is severe; or if neurological symptoms like change in mental status, blurred vision or tingling occur.

A Twist on Today's Poor Eating Habits

Have you ever read the book, 'A Wrinkle in Time'? At one point in the story, the characters find themselves on a planet that's given in to evil forces and life has become synchronized to such a degree that even kids bounce their balls at the same time. In many ways, this is our world. Fear is the evil force that we've succumbed too, and far be it for us to step outside its controlling promises. Instead, we've adopted behaviors like those of our friends, families, and mentors because we at least 'know' the output.

Take eating, for instance. It was something we used to do because we felt the need for nourishment. How do we know if we're hungry? Well, you can search for true hunger signs on the internet and you'll find many websites with suggestions on how to know if you're really hungry or emotionally starved; Yet, I'm wondering, did someone inform our primitive husbands of these signs? Or, for that matter, is there a specialist out there sharing this information with today's infections? The answer to both questions is no. Eating is something we did to satisfy our hunger; Hunger was and is an instinct. Sure there are signs, and knowing these signs is vitally important especially if you've lost touch with your body as many people have.

As babies, we knew when we needed food and we did not hesitate to ask for it. Over the years and with the help of society's dictates, we develop eating patterns directing when to eat as well as what to eat, eliminating the requirement to pay attention to what our bodies actually need.

If someone eats more than they THINK they should have, it's not uncommon to hear him or her say, 'I will not / can not / should not eat much if anything tomorrow.' What? If you get a true sign of hunger, you're not going to eat? This goes the other way as well. If someone does not get a lot to eat today, it's perfectly OK to eat twice as much tomorrow to make up for today. Really? And then, there are all the diet programs to lose weight and fat, again, dictating when and what to eat which only serve to perpetuate unhealthy practices. Unfortunately, the more ingrained the habits, the more difficult it is to see our way out; Even though, it is entirely possible.

Think about babies and very young children. They eat every few hours. Not only that, they'll even let you know what they want to consume. I know, many people would argue with this; However, our kids adopt and mimic our attitudes and choices in food. Keep in mind, we have MANY years of establishing our preferences and whether we like it or not, we hand these off to our children which means a conscious effort to fundamentally shift our practices in addition to honoring their souls (another discussion).

As for the point of this article, realizing we have it in us to instinctively eat is HUGE and it's going to take a willingness to break free of the collective patterns in order to be healthy and energized. Being a part of this world is what we're here to do, and honoring our needs is what it's going to take to allow us to be vital participants.

Dirty Dining at 7-Eleven – KTNV.com Las Vegas

Las Vegas (KTNV) – Have you ever wondered how fresh those 7-Eleven hot dogs are? 

The Health District has an answer you may not like at the 7-Eleven on Eastern and Flamingo. 

They found a large box of expired quarter-pound hot dogs, open and in use, that should have been thrown out five days before the inspection date. 

There were also multiple containers of black bean dip and chips on display that were two and a half weeks expired. 

And that’s just part of how that franchise location racked up 32 demerits and a C grade.

Breanne, the person in charge, says most of the problems stemmed from a broken deli display case.

“I think the refrigeration was just because it was an old system and everything had to be replaced and we weren’t aware of it. The cooler temperature was showing that it was in the right temperature but when you actually checked it, it wasn’t.”

Potentially hazardous foods have to be kept below 41 or above 135 degrees. 

Inspectors found multiple packages of egg salad, tuna fish, chicken salad, cut melons, raw eggs, yogurt and burritos in the temperature danger zone. 

Since then, 7-Eleven has replaced the unit with a new one.

Breanne put us on the phone with the store owner, who says the expired food was just an oversight.

He admits the mistake and says they threw it all out.

While in the store, we noticed another violation that the health inspector wrote up–uncovered coffee filters sitting out on top of a self-serve machine, left subject to contamination.

We told the owner and he said he’d have employees fix it right away. 

Inspectors also found bag-in-box soda hoses left hanging near the dirty floor, and heavy debris build-up throughout the front drink service area. 

The floor and baseboards were in severe disrepair, and wastewater from the back three-compartment handsink flowed and spilled out from unattached plumbing into the entire back warewash area.

The two imminent health hazard closures continue to prove how tough it is for food trucks to keep things cool in the summer heat.

A-1 Mobile Catering truck #7 was taken off the road at Southern Highlands construction site due to inadequate refrigeration. 

Food at unsafe temperatures included deli turkey and ham, American cheese, raw chicken and raw eggs. 

They were also storing cooked chicken on the drainboard of the sink they were using to wash dishes.

Dragon Grille’s food truck was inspected at Tivoli Village, where it was shut down for lack of adequate refrigeration. 

Stuff that should’ve been frozen solid was thawing, even though it was in the freezer. 

Lobster sushi rolls were at unsafe temperatures. 

So was pre-cooked lobster meat. 

And the inspector saw a fly land on food.

Dragon Grille’s El Shuko Mobile and A-1 Mobile Catering are both back to a zero-demerit A grades. 

7-Eleven now has a three-demerit A.
 

The Importance Of Reading Reviews Before Buying Convertible Car Seats

Convertible car seats are one of the most sought after baby travel gear by many parents. Several parents invest in these specialized car seats to cater to their growing child's safety and comfort needs inside a moving vehicle. Convertible car seats are larger babies and kids who are in between 30-70 pounds heavy and have a standing height of 50 inches and below. When your baby no longer fit the requirements for him to remain in his infant seat, it is likely recommended to switch him into a convertible seat. Convertible seats are initially used as rear-facing seats and later on can be converted into a forward-facing seat. This type of car seat can keep your child in his five-point harness throughout his toddler years until he is ready for a booster seat. Keeping your child in a five-point harness seat is necessary as children of this age and size have soft bones and small bodies that can not in any way stand a crash force which can possibly result in serious injuries and early deaths.

This purchase can be confusing and difficult for many parents especially to first time parents. However, it is important for parents to take note of the importance of keeping their children on appropriate car seats during car travel. To avoid any confusion and dilemma, reading consumer reviews before buying can be of great help. In the recent studies, several consumers rely on product reviews before availing any service or buying a product. You can instantly search for the best convertible seat reviews online and read consumer feedbacks and reviews regarding the various brands of convertible seats. Below are some reasons why reading reviews prior to an objection purchase is important:

  • Reading reviews and recommendations from previous consumers can avoid panic and impulsive buys. As we all know most impulsive buys can lead to big profits and loss of hard earned money. This is great way to make sure that you are able to get the best deal for your money.
  • Reading the best convertible seat reviews can prevent you from making the most common mistakes by many parents when buying one.
  • One of the benefits of reading reviews is for you to avoid impulse buying. Human as we are, we have a tendency to buy something without looking at it closely. With the reviews, you can see the pros and cons of the product.
  • This also allows you to avoid the mistakes committed by others who have bought the wrong one for their kids.
  • When you read reviews, you can avoid making mistakes of choosing the wrong type for your child. Aside from that, you can avoid buying based on your impulse or gut feeling.
  • The reviews can also make you avoid committing the common mistakes of most buyers who have not thought about the pros and cons of the product.

Reading the best convertible car seat reviews can really help you in purchasing the best for your child.

How to eat at trendy restaurants and not ruin your diet

Healthy, homecooked meals are one of the best things you can do for your body. They’re also one of the best ways to make yourself completely miserable when you live in a culinary capital like New York City.

“Eating out is a huge part of our social scene,” says Miranda Hammer, a registered dietitian who runs the blog the Crunchy Radish. “But people struggle with balance.”

Here, Hammer and other local nutrition professionals share their tips for enjoying some of the city’s trendiest new restaurants while still eating somewhat healthily.

The smart way to eat carbs


Stefano Giovannini

“Usually, I’d tell you to skip the bread basket, but at a place like this, I’d make an exception,” says Hammer about Nur, the new Flatiron District restaurant from Israeli celebrity chef Meir Adoni that’s known for its carb offerings. Start the meal with Adoni’s acclaimed kubaneh ($11), a Middle Eastern pull-apart bread reminiscent of challah that’s served with Yemini hot sauce and grated tomato. Just don’t overdo it.

“Have a few bites, enjoy and move on,” says Hammer.

For a main course, opt for a flavorful seafood offering — such as the “Casablanca Chraime” ($36), a stew made with tomato and poached fish — or a meat dish with heroic sides, such as the baharat spiced lamb ($34, above) with bulgur and lentils.

That leaves room for dessert, which is worth the splurge in this case.

“I only order it if it looks really interesting, and it does here,” says Kristen Carlucci, a dietitian and wellness coach at Bloomberg LP, of offerings such as the “New Middle East” ($14) with semolina and mascarpone cream, citrus compote, yogurt crumble, sumac meringue and blood orange crumble. “But I’d split it. The more forks in there, the better.” 34 E. 20th St.; 212-505-3420, NurNYC.com

Self-prep means no surprises


The “Butcher’s Feast” and “Farmer’s Basket” can be a healthy combo.Stefano Giovannini

New Flatiron District spot Cote — helmed by Simon Kim of downtown’s Michelin-starred Piora — is an upscale take on Korean barbecue, which can be surprisingly diet-friendly.

“There’s so much in your control; the meal prep’s literally in your hands,” says Tanya Zuckerbrot, a New York-based registered dietitian and the creator of the F-Factor diet.

All of our experts surveyed said to go ahead and order Cote’s signature “Butcher’s Feast” ($45 per person), which includes the chef’s selection of four different cuts of meat, plus an array of Korean delicacies, including scallion salad, egg souffle and kimchee. Add the “Farmer’s Basket” ($18), a platter of in-season veggies and pickles, for extra fiber and nutrients.

When the food arrives, elbow your dining companions aside to snag the leaner cuts of beef and vegetable sides, including the gut-healthy kimchee. Avoid — or just have a bite of — heartier sides that come with the meal, such as the egg souffle and stews with rice. Skip the soft-serve for dessert, which seems like more of an afterthought than a must-have. 16 W. 22nd St.; 212-401-7986, CoteNYC.com

The skinny way to eat steak


Brian Zak

At Mario Carbone’s new chophouse the Grill in the former Four Seasons space, the decor is all midcentury glamour and the menu is packed with decadent fare from the era — a challenge for health-conscious diners.

Since it’s a chophouse, you don’t want to miss out on the meat, but opt for the lean filet mignon (above) over fattier cuts, such as the prime rib and rib-eye. Order the simple peppered preparation, which is lighter than the Peconic style, with butter and oysters. Ask your server how large the steak is, and aim to eat 4 to 6 ounces, or about the size of your palm.

“The biggest thing here [with red meat] is watching your portion size,” says Carlucci. For sides, skip the retro salads — they were hardly healthy in the ’50s and ’60s — and go for steamed asparagus and the fiber-filled wild rice.

Such healthy choices afford plenty of room for one of midcentury America’s key delights: martinis.

“As long as you’re focusing on protein and vegetables, I say, drink as much as you want,” says Zuckerbrot. 99 E. 52nd St.; 212-375-9001, TheGrillNewYork.com

Go lean and green


Stefano Giovannini

At cozy new Clinton Hill eatery Otway, chef Claire Welle and owner Samantha Shafer serve up an eclectic menu of American cuisine. Carlucci’s strategy: “Think lean and green . . . go for lean protein and vegetables.”

Start your meal with the watercress salad and perhaps another veggie side, such as the mushrooms or sunchokes.

“I’m amazed by the creative ways chefs use vegetables,” says Hammer. Ask the server how heavy the cheese on the salad is, and have them go light on it. For a main course, skip the carb-heavy gnocchi in favor of the trout or heritage hen (above).

And don’t shy away from the small-but-thoughtful wine list and its interesting bottles. “Seriously, wine alone won’t make you fat,” says Zuckerbrot. 930 Fulton St., Brooklyn; 917-909-1889, OtwayNYC.com

It’s about quality, not quantity


Brian Zak

It’s fairly easy to have a light meal at Public Kitchen, the sceney new downtown spot from Jean-Georges Vongerichten.

“It’s a great option for dining out,” says Hammer of the globally inspired menu that has fish and vegetables aplenty. “Almost everything here looks pretty healthful.”

Zuckerbrot notes that Vongerichten’s portions tend to be fairly delicate, emphasizing quality ingredients.

Hammer says she’d order the raw sliced fluke appetizer (above), gazpacho and watercress salad. But if she were with a bigger group, she’d embrace the party atmosphere and go for pasta or the mushroom pizza. “You’ve gotta live your life and enjoy your food,” she says. 215 Chrystie St.; 212-735-6000, PublicHotels.com

Healthy strategies no matter where you’re eating

* Review the menu in advance and narrow it down to a few options, says Kristen Carlucci, a New York-based registered dietitian. That way, you’re not totally overwhelmed by the menu when you arrive.

* Pace yourself behind the slowest eater at the table. Drinking water helps, too. “Really savor [your meal],” says Carlucci.

* Order the specialty of the house — but don’t eat it all. “Whenever I’m at a place that’s known for something, I like to try it,” says Carlucci. If something is really indulgent, share it with the table. “You only need a few bites to experience it.”

* Never show up hungry.
“I always tell my clients to spoil their appetite … [and] have a healthy snack about an hour before dinner,” says Tanya Zuckerbrot, a New York-based registered dietitian and creator of the F-Factor diet. That way, you don’t wind up downing the entire bread basket or ordering far more than you can eat.

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