2009-07-31

The World's 18 Strangest Buildings

This July, the American Institute of Architects forecasted steep declines in nonresidential construction spending through 2010. Spending is projected to decrease by 16 percent this year and another 12 percent in 2010. With less money flowing through the industry, high-end design projects are likely to be scaled back; architects, builders and regular folk are opting for retrofits with more practical design. While the demand may be turning to minimal and frugal architecture, unusual design still holds a place for museums and other prominent locations, primarily because it is so effective at turning heads. Here are some of our favorite unusual designs for museums, offices, homes and libraries—and why they are so effective at drawing attention. [via popularmechanics]

1. Waldspirale

City: Darmstadt, Germany
Waldspirale

Background: Friedensreich Hundertwasser, an Austrian architect and painter, designed this building, which contains 105 apartments and a restaurant.

How It's Strange: Buildings are not usually this gaudy. "It's fantastical," says Toby Israel, a design psychologist and author of Some Place Like Home. Hundertwasser, known for his colorful, irregular-shaped buildings, chose windows of different shapes and sizes for this apartment. In addition, the building's colors are meant to represent layers of sediment rock.

2. 30 St. Mary Axe

City: London
0 St. Mary Axe

Background: This is the second tallest building in the City of London. Opened in 2004, it is commonly referred to as the Gherkin, after the cucumber-like fruit. Its suggestive shape also earned it the nickname "Towering Innuendo."

How It's Strange: The building's roundness is striking; its maximum circumference is only two meters less than its height. Such roundness is rare because it requires computer-aided design, as well as a more costly construction, Israel says. In addition, the Gherkin is mostly windows, with 24,000 square meters of external glass, a unique, energy-efficient building approach.

3. Habitat 67

City: Montreal, Canada
Habitat 67

Background: This apartment building was built for Expo 67, the 1967 world exhibition held in Canada. Although Habitat 67 was supposed to provide affordable housing after the Expo ended—much like the stated plans for Vancouver's Olympic Village— its apartments go for luxury apartment prices because of the unique architecture.

How It's Strange: The apartments look oddly positioned and disjointed, but Israel says there's actually a purpose behind the design: Habitat 67 is made from 354 cubes, stacked so that no window faces toward another window to provide privacy. "It's unusual-looking," Israel says, "but it's user-friendly."

4. The Egg

City: Albany, NY
The Egg

Background: This building is the Center for Performing Arts. It holds two theaters for concerts and shows, one seating 450 people and the other with capacity for 892.

How It's Strange: You won't see many copies of this design because it requires an intensive support system. A heavily-reinforced concrete beam helps maintain the egg shape and transmit its weight to the supporting stem, which extends six stories underground. The end result is a building that looks like a sculpture, with an interior without straight lines or corners.

5. Flintstone House

City: Burlingame, Calif.
Flintstone House

Background: Architect William Nicholson designed this home in the 1970s. To construct the unique shapes, builders formed a wire mesh over inflated aeronautical balloons and sprayed them with concrete.

How It's Strange: When people design a residential home, they want it to reflect their personalities and preferences. The dome-shape rooms are different and expressive, but the Flintstone requires a particular buyer, Israel says. "It's not everyone's American dream home."

6. Container City II

City: London
Container City II

Background: Container City II is a studio space for 22 artists. The Urban Space Management company designs various Container Cities like this one for use as homes, offices and stores.

How It's Strange: Container Cities use old shipping containers to create modular buildings that are cheap and quick to build. The colors and design of Container City II were devised "to reflect the creative flair of those who work here," according to the company.

7. The Crooked House

City: Sopot, Poland
The Crooked House

Background: The Crooked House is located in a shopping center. Built in 2003, the house is used for commercial purposes.

How It's Strange: Drawings from a children's books illustrator, Jan Marcin Szancer, partially inspired the building's wavy look, which fits snugly between neighboring buildings and looks as though it's sagging in place. The building's roof is meant to create the illusion of dragon scales.

8. Basket Building

City: Newark, Ohio
The Crooked House

Background: This building is the home office of the Longaberger Company, which sells baskets.

How It's Strange: The building looks like a basket. "There is a whole tradition of using supersize realistic objects to draw attention," Israel says. "It's a fun way to catch a consumer's eye." This building's windows in particular are visually interesting because they mimic a basket's weave pattern.

9. Community Bookshelf

City: Kansas City, Mo.
Community Bookshelf

Background: This funky building is the parking garage for Kansas City's Central Library. It features 22 book titles, which the Kansas City Public Library Board of Trustees selected from library members' suggestions.

How It's Strange: This is another case of using huge realistic objects to catch the eye; the book spines measure approximately 25 by 9 feet. The book titles include The Collected Poems of Langston Hughes and Romeo and Juliet.

10. Guggenheim Museum

City: Bilbao, Spain
Guggenheim Museum

Background: Renowned architect Frank Gehry designed the Guggenheim Museum in an industrial city in Northern Spain. Glass walls link the building's striking curves, which are made of stone, glass and titanium.

How It's Strange: The building fits into a style of architecture called deconstructivism, which is known for "stimulating unpredictability and controlled chaos," Israel says. A building of this complexity is rare because it requires advanced technology to design. For example, Gehry created these mathematically complex curves with a 3D computer design program initially developed for the aerospace industry.

11. Ferdinand Cheval's Ideal Palace

City: Hauterives, France
Ferdinand Cheval's Ideal Palace

Background: Ferdinand Cheval, a rural postman, built this palace between 1879 and 1912. He had no background in architecture or masonry, and a uniquely shaped stone was the inspiration for the project. Today, the castle is a popular tourist destination.

How It's Strange: The palace mixes architectural styles from different epochs and places, such as Northern Europe, China and Algiers. Cheval used a variety of materials, including limestone, shells and stones, to create this elaborately carved building. He spent almost three decades just gathering stones for the project.

12. Dancing House

City: Prague, Czech Republic
Dancing House

Background: Frank Gehry and fellow architect Vlado Milunic designed this building.

How It's Strange: The building is meant to look like a dancing couple, complete with a skirt swaying to the music. Its nickname is "Ginger and Fred" after famous dancing pair Ginger Rogers and Fred Astair. A building like this sticks out among more traditional high-rise buildings. "It helps make Prague a dynamic, cultured city," Israel says.

13. Lotus Temple

City: New Delhi, India
Lotus Temple

Background: Officially known as the Bah‡'’ House of Worship, this temple is one of the most visited structures in India. Over 8000 people attended its opening ceremony in 1986.

How It's Strange: The building is designed to represent the lotus flower, a religious symbol for various religions prevalent in India, including Hinduism, Buddhism and Islam. "When it comes to spiritual architecture," Israel says, "you're looking for some kind of personal meaning or connection." The temple consists of three sets of petals, covered in marble, and it is open at the top.

14. Cadet Chapel

City: Colorado Springs, Colo.
Cadet Chapel

Background: The chapel is part of the United States Air Force Academy. It's an all-faith place of worship, with four separate chapels—one for Protestants, Catholics, Jews and Buddhists.

How It's Strange: This chapel is a spiritual building designed to have viewers experience religion—and the house of worship—in a new way, Israel says. It consists of 17 spires soaring 150 feet into the air.

15. Niteroi Contemporary Art Museum

City: Rio de Janeiro, Brazil
Niteroi Contemporary Art Museum

Background: The building, opened in 1996, serves as a museum.

How It's Strange: The circular building resembles a UFO. A cylinder 29.5 feet in diameter supports the entire structure, which makes it seem like it's floating above the surrounding water. In addition, the building was treated with a heat-resistant material that has been used to protect NASA rockets.

16. Cube Houses

City: Rotterdam, Netherlands
Cube Houses

Background: The 38 cubes, built on top of a pedestrian bridge in 1984, are residential homes that overlook a commercial area with restaurants and shops.

How It's Strange: Architect Piet Blom wanted each cube to represent an abstract tree—taken together, all the cubes are supposed to make a forest. The tilted cubes sit on hexagonal poles. Each one is three stories, with the top story a three-sided pyramid covered in windows.

17. Library of Alexandria

City: Alexandria, Egypt
Library of Alexandria

Background: The library is located almost exactly where an ancient Egyptian library once stood. This modern version rises 11 stories and attracts 1 million visitors a year.

How It's Strange: The most striking feature of the library is its large, slanted disc, which represents a rising sun. This is supposed to symbolize an emerging place of learning; in addition, sun discs played a role in ancient Egyptian religion and mythology.

18. Belarus National Library

City: Minsk, Belarus
Belarus National Library

Background: The Belarus National Library's design was selected in an international contest in 1989, but construction didn't begin until 2002.

How It's Strange: The goal of making such common buildings look weird, Israel says, is to make them "landmarks within a city, not only spaces that have practical function." This one is meant to resemble a diamond.

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Dissolving Bikini is the Ultimate Revenge Gift

A German company has invented a marvelous new bikini that disappears once a girl puts it on and takes a swim. [via spike]

The sexy swimsuit disappears by dissolving in water, leaving a woman completely nude and embarrassed. The sexy black swimsuit looks like a real bikini, feels like a real bikini and fits like a real bikini. The only difference is it’s made from a material that completely melts away after a few seconds in water.

Named the "Get Naked Bikini," the item is being marketed as the ultimate form of revenge for recently-dumped dudes. The bikini has upset women's rights groups, with one campaigner, Rosmarie Zapfl, saying, “It is an absolute insult to women that this has been invented.”

It sounds like Ms. Zapfl needs a gift to calm her down. May we suggest a new bikini?

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Beluga whale carries struggling diver to surface

A DROWNING diver has a beluga whale to thank for helping to save her life after her legs were paralysed by cramps. [via news.au]

Yang Yun was taking part in a free-diving contest at Polar Land in Harbin, north-east China, in which participants were required to sink seven metres to the bottom of a pool and stay there for as long as possible without the aid of breathing equipment.

Ms Yun, 26, thought she was going to die amid the beluga whales she shared the arctic pool with, after struggling to move her legs while trying to kick her way to the surface.

"I began to choke and sank even lower and I thought that was it for me - I was dead,” she told The Sun.

“Until I felt this incredible force under me driving me to the surface."

That “incredible force” was Mila, a beluga whale which had noticed her distress and clamped its jaws around her leg.

Using her sensitive nose, Mila drove Ms Yun carefully to the surface, to the amazement of onlookers and an underwater photographer who captured the entire incident on film.

"Mila noticed the problem before we did,” an organiser told The Sun.

"She's a sensitive animal who works closely with humans and I think this girl owes her her life."

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2009-07-30

Rain storm sounds generated by clapping [vid]



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Tanning beds now rated as top-tier cancer risk

Tanning beds are as deadly as mustard gas, arsenic, plutonium and other known carcinogens, international cancer experts have ruled. [via healthzone]

The International Agency for Research on Cancer yesterday moved UV tanning beds and ultraviolet radiation to its highest cancer risk category, removing any ambiguity about their threat by labelling them "carcinogenic to humans."

The move was based on a comprehensive review of studies, which found the risk of skin melanoma increases by 75 per cent when the use

of tanning devices starts before the age of 30.

The report, by the agency's Cancer Monograph Working Group, was published online yesterday in the medical journal Lancet Oncology. The agency is the cancer arm of the World Health Organization.

Until now, ultraviolet radiation and UV tanning equipment have been classified as "probably carcinogenic to humans." The new classification places them alongside other known cancer-causing agents, including asbestos, benzene and the human papillomavirus.

Cancer experts and advocacy groups welcomed the elevated classification.

"This is important ... it is another piece of evidence one can point to from a very conservative and eminent body," said Dr. David Hogg, a cancer physician at Princess Margaret Hospital. "It doesn't change my opinion, which is tanning beds are a dangerous carcinogen and should not be used at all.

"I'm seeing increasing numbers of young people who use tanning beds who come to my clinic with melanoma, particularly young women." A 2008 study by the U.S. National Cancer Institute found the annual incidence of melanoma among young women had risen by 50 per cent since 1980, an increase Canadian experts said was likely also happening north of the border. Melanoma is the deadliest form of skin cancer. In 2009, some 5,000 Canadians will be diagnosed with it and almost 1,000 will die.

In Ontario, the Canadian Cancer Society is calling for restrictions on the industry, including an all-out ban for patrons under the age of 18.

"Raising the classification of tanning devices to the highest cancer risk category further supports the message that there's no safe way to get a tan," said Irene Gallagher Jones, a senior manager at the society's Ontario Division.

According to the Cancer society, artificial tanning lights can emit rays five times stronger than the midday sun.

The cancer society is also advocating for mandated standards for staff who operate tanning beds, a government-run registry of tanning equipment use, and restrictions on advertising to youth, such as ads promoting pre-prom tanning. Last year, Ontario MPP Khalil Ramal introduced a private member's bill calling for a similar ban, which is before the standing committee on social policy.

New Brunswick, Scotland, France, Germany and at least five Australian states have banned anyone under 18 from accessing artificial tanning equipment. In the U.S., 29 states have restrictions on youths using tanning beds, with many requiring parental consent.

Steven Gilroy, executive director of the Joint Canadian Tanning Association, which represents 1,200 tanning salons across Canada, dismissed the international agency's report.

"When you dive into the research ... there is no increased risk," he said. The tanning industry has recently promoted the moderate use of artificial tanning as a way to boost vitamin D levels, which tanning proponents say may be associated with lower risk of some forms of cancer.

But Hogg disagrees with the industry claims: "As far as I'm concerned, tanning beds are like cigarettes and the claims by the tanning industry that they are healthy echo claims by the cigarette industry a generation ago and, in my mind, have just as much validity."

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2009-07-29

7 High Tech Products And Their Cheap Ass Ingredients

Every day you are bombarded with commercials for things you have to buy to avoid ending up bitter and alone in a pile of your own, reeking filth. You trust these products, because they are state of the art and one of a kind, and because you are an idiot. [via cracked]

Or at least, that's what the advertisers think. It turns out a lot of these amazing, cutting edge products are really bullshit. Not just bullshit, but bullshit you could make on your own, for next to no cost. Such as...

#7.
Audio Cables

How They're Marketed:

The world of audiophiles is a strange and frightening one. For them, the actual song is bullshit. What really matters is the sound quality. Do you want to listen to t.a.t.u all scratchy and low fidelity, whatever that means? Fuck no, you want to hear it with such clarity and richness the pseudo-lesbian antics are practically tickling your eardrums right alongside every awful note.

And you can't do that with your shitty Walkman. You need high tech audio equipment. Shit like Pear audio cables. They fucking rule, because they cost thousands of dollars.

Pear stays in business based on the "holy shit" principle. As in "holy shit, those speaker cables cost thousands of dollars" or "holy shit, I breathe through my mouth, and these cables cost thousands of dollars, therefore they must be the best and I should buy them."

Pear's Anjou cables apply "rigorous consideration of applicable scientific and engineering principles followed by real world testing." That means they're so highly advanced that when you use them to connect your 8-track player to your speakers, if it happens under a full moon, Aqua may actually appear and sing "Barbie Girl" live for you. No shit. It's happened before. Twice.


It's not like they're doing anything else.

What it Really Is:

Like any audio cables, the Anjou cables--and other insanely expensive cables like them--are kinda sorta just cables. Pretty much a few pennies worth of copper and plastic. Not only do the expensive cables not make thousands of dollars worth of difference, they don't make any difference. To prove it, skeptic James Randi offered $1 million to anyone who could hear the difference between cheap cables and the high-end ones in a big, public "you are full of shit" throwdown.

Seriously, just take the blind hearing test, cheap cables vs. Pear, and if you can pick out the difference, you're a millionaire. As it stands, Randi still has his million dollars and you can get some decent cables at Wal-Mart for a few bucks.

#6.
Whitening Toothpaste

How it's Marketed:

Toothpaste ads are quick to inform us that every time you smile you're forcing the world to tolerate your corn-filled shitlog of a grimace and no one anywhere is enjoying it. Indeed, the fact is no matter how much you brush with your tube of Sponge Bob Bubblegum flavored toothpaste, your teeth are still manky, stained pillars jutting forth like the decrepit fingers of the damned. Brooke Shields wouldn't be half the woman she is today if she was walking around with the Crypt Keeper teeth she was born with


Brooke Shields, 1983.

Fortunately, toothpaste manufacturers offer redemption via just a few weeks of vigorous brushing with their cutting edged whitening toothpastes! What a miracle of modern fucking science!

What it Really Is:

Whitening toothpaste, by and large, is regular toothpaste with grit in it. It can be anything from aluminum oxide, which is the main ingredient in chalk used for billiards, to calcium carbonate, the basic ingredient of many antacids. Basically, if it's gritty, it'll scrub shit off your teeth. They could use sand in whitening toothpaste and get the same effect.


Or you could grind your teeth on a big bag of rocks.

Another popular ingredient is hydrogen peroxide; that stuff that mom put on all your scraped knees that fizzed up like nobody's business. Peroxide does have bleaching properties, but in toothpaste is at such a low level its effect is pretty negligible. So your dentists formulated and recommended whitening formula's actual working components could be mimicked at home if you drop your toothbrush on the floor and simply choose not to wipe all the crunchy shit off of it before brushing.

#5.
OxiClean

How It's Marketed:

Like us, you probably do your monthly load of laundry then pull out your graying boxers, tears in your eyes, and lament those fart starts that just won't come clean no matter how much detergent you put in the wash. And while we're on the topic, how do we get the barbeque stains off the other side of the boxers? Can't anyone answer our prayers?

Fuck yes, late infomercial barker Billy Mays can!


Rest in Peace, you magnificent beard.

OxiClean is so amazing that pitchman Billy Mays cannot keep his voice at a reasonable volume at all. He is losing his shit and it's because stains are history.

Did you see how Julia saved her home from the filth trail left by those two dwarfs on PCP? Amazing. If it hadn't been for Billy Mays and his ultimate weapon against stains, Julia would probably be turning tricks right now.


"You'd never know that I just killed a hooker in this bed. Thanks OxiClean!"

What it Really Is:

In fact, OxiClean is actually sodium percarbonate, a standard cleaning chemical that's been around just short of forever. You can buy it in bulk at most chemical supply companies or pool supply stores where it's sold to help balance your pool's pH. You can get bucket loads cheap as hell there, but you have to ask yourself if you're willing to deprive the Mays estate of the income.

Do you want Billy to have died in vain?

#4.
HeadOn

How It's Marketed:

After an evening of drinking Wild Turkey and smashing open coconuts with your forehead, chances are good that you're going to wake up with a splitting headache. Sure there's proven, over the counter drugs like Tylenol and Advil that you can get at the drugstore, but you know what else they sell at the drugstore? Tampons. Ergo, drugstores are for pussies.

You need some scientifically formulated awesome that's going to fix your mildly bruised frontal lobes and allow you to go about your day. You need HeadOn. We hear you apply it directly to your forehead.

If you haven't seen the commercials for this stuff, count yourself lucky. It's like a gypsy curse that grasps your brain with spindly, boney claws and won't fucking shut up.


"Apply directly to the forehead. Apply directly to the forehead."

Nowadays the commercials just repeat "HeadOn: Apply directly to the forehead" about 16 times. But back when it first hit the market they assured consumers that one rub of this giant chapstick of pain thinner was all it took to make your headache vanish.

In fact, they said it was "clinically proven." Hey, that sounds clinical, sign us up! And it provides fast, effective relief for headache pain. They even have a migraine strength version that probably contains opium or something. Best of all, the shit is available without a prescription, so thank God you don't need to offer your doctor a hummer to get your next HeadOn fix, you can just go to Walgreens and buy some.

What it Really Is:

But then the Better Business Bureau asked the makers of HeadOn to remove any "factual claims" from their commercials because there weren't a hell of a lot of "facts" to back up anything they were "claiming." HeadOn is really easy to duplicate even without the use of a fully stocked chemistry lab. If you'd like the same effect at home, you could rub a candle directly on your forehead.

HeadOn, as it turns out, is almost completely made from wax, with a small amount of extra crap--small as in parts per trillion--added in. That means it is, effectively, just wax.

Or, in other words, HeadOn is a shitty wax placebo. HeadOn is a shitty wax placebo. HeadOn is a shitty wax placebo!


#3.
Antiperspirants

How It's Marketed:

By and large everyone wants to assure you that, until you use an antiperspirant/deodorant of some kind, you're a fucking leper. Whatever situation you're in is going to end in disaster if you even think of starting to sweat, you greasy, slippery fucker you. And don't even think of having sex. Women hate you if you sweat. And ladies, men hate you too.


Ewww.

Secret has made a name for itself over the years assuring drippy, nasty ladies around the globe that their product, while strong enough to handle a man's pit deluge, it's actually pH balanced for a woman. Whatever the fuck that means.

Both hilarious and informative! So by what amazing medical advancement do these products somehow trick your body into not sweating?

What it Really Is:

Most antiperspirants contain chemicals like aluminum chloride or aluminum chlorohydrate. All they do is get stuck in your sweat glands and stop sweat from coming out. They're glorified stink corks. The same effect could be achieved at home by using something like alum to cover over the pores or witch hazel to shrink them. Realistically, though, any layer of shit that sticks in your pit would do just about as well as an antiperspirant.


Yes, even pudding. Especially pudding.

#2.
Energy Drinks

How It's Marketed:

Staying conscious is hard. There's awareness and cognition and all sorts of other shit that just wants to harsh your mellow. You need a little pick me up every once in a while to help keep you focused, and jabbering away like Quentin Tarantino. But if cocaine is too hard to come by, maybe you need an energy drink.They're like cocaine, only they taste like fruit that someone sat on.

The ads make us think that all energy drinks are marketed to the functionally retarded. The basic line is that you do shit poorly, drink this stuff and you will do it like Jesus if he were a pimp and jumping a skateboard off the top of Fuck You Mountain.

It even makes fat guys start cars. Sweet, that'll definitely help college kids do homework to the X-Treme!!


X-TREME!!!

What it Really Is:

Let's take a drink like Amp, which contains caffeine, taurine and guarana. Those are the big three ingredients, along with sugar, in pretty much every single energy drink out there. You should know by now sugar gives you a quick burst of energy followed by a big downer, and if we need to explain the effect of caffeine then we'd first like to welcome you to the 19th century. Please, hang up your tweed pantaloons as we explain this thing called electricity.

Sixteen ounces of Amp contains about 143 milligrams of caffeine. This seems like a lot, probably. On the other hand, an eight ounce cup of coffee is going to contain up to 175 milligrams. But Amp also has that guarana and taurine. Of course, guarana is just a plant that is full of caffeine and pretty much nothing else of note. That's where your 143 milligrams came from, but at least it contributes to what Amp does, unlike taurine. Taurine, so far as anyone can tell, doesn't do a goddamned thing.

So you could spend a few bucks on a big can of mildly fruity douche water to get a slight buzz, or just brew a cup of coffee and add some sugar and get the exact same effect. X-TREME!!!


This is the first Google image search result for "douchewater."

#1.
Gatorade

How It's Marketed:

Gatorade contains 22nd century nanotechnolgy and is responsible for Michael Jordan knowing how to play basketball and for Tiger Woods making anyone at all give a shit about golf.

Just look at this:

Holy shit is right, kids. Gatorade has laboratories and fucking face masks and dudes in white coats and all of them work together to make sports happen properly. None of that "may the best man win" bullshit . May the dude drinking Gatorade win. Fuck you every team in every sport from Cleveland!


Eat a dick, Chief Wahoo.

What it Really Is:

If you're anxious to become the next lacrosse sensation or, in this case, the first and only lacrosse sensation, but because you play lacrosse are too broke to afford Gatorade, you can make your own. How's that, you wonder? Cracked got its hands on the secret those Gatorade lab coat guys have been using for decades to make Michael Jordan a superstar.

First, you take some Koolaid. Then put on a lead apron (we have to assume this stuff isn't safe in its raw form) and add some salt. Now stand back. You just made Gatorade!

Yes, the space-age electrolyte balancing formula in Gatorade is pretty much the same thing deer have been using for centuries to stay moist: salt. The rest is pretty much just flavored water.


Now dump that shit on someone.

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Fats That Keep You Fit? Why Not All Fats Are Created Equal

All Fats Are Not Created Equal

We need a little fat in our diets for good health, and some fats are better for you than others. Fatty acids, the building blocks for fat, are divided into three chemical classes according to their hydrogen content: saturated, monounsaturated, and polyunsaturated. Here’s a rundown. [via yourtotalhealth]

Saturated Fatty Acids

Saturated fats are the main culprit in raising low- density lipoproteins (LDL, or “bad” cholesterol). They are found primarily in meats and dairy products. Many of these foods also contain cholesterol. Cutting down on saturated fat means going easy on beef, veal, lamb, pork, beef and poultry fat, butter, cream, whole milk, and cheeses as well as other dairy products made from whole milk. Saturated fatty acids are also found in plant-based products, including palm and coconut oils and cocoa butter. The American Heart Association recommends that you limit your saturated fat intake to less than 10 percent of total calories each day. The less the better. This is a “bad” fat.

Polyunsaturated Fats

b.webber

Polyunsaturated Fats

These are typically found in the liquid oils that come from vegetables. Common sources include sesame, sunflower, and safflower oils; sunflower seeds; and corn and soybeans and their oils. Only the polyunsaturated fats are considered “essential,” meaning they cannot be manufactured by the body. Like minerals and vitamins, they must be ingested as food. If we don’t eat enough, then we won’t get enough. And that would be unfortunate, for these compounds—principally linoleic acid and linolenic acid— are vital to the maintenance of cell membranes and to the manufacture of potent chemical messengers that regulate everything from blood pressure to the firing of nerves.

When essential fatty acids are in short supply, the body compensates by substituting other types of fatty acids that have a less supple biochemical structure. As polyunsaturates are replaced by these other compounds, cell membranes become more rigid, leading to progressive hardening of the arterial walls. Polyunsaturated fats should make up 10 percent or less of your total daily calories. They are “good” fats.

I should also emphasize another type of essential polyunsaturated fat: omega- 3 fatty acids. These are found in fatty fish, like salmon, tuna, and trout, as well as in canola oil and flaxseed. Known as eicosapentaenoic acid, or EPA, and docosahexaenoic acid, or DHA, they help maintain and protect your heart, blood vessels, and brain function. Two fish meals a week will supply you with the right amount of these fats.

Monounsaturated Fatty Acids

somos/veer

Monounsaturated Fatty Acids

Monounsaturated fats come from avocados and olive, canola, and peanut oils, as well as from nuts. For more than thirty- five years, studies have shown that diets containing monounsaturated fats, such as the traditional Mediterranean diet, are good for the heart. These fats can help lower cholesterol, blood pressure, and blood sugar levels.

The Mediterranean diet is moderately high in fat (about 30 percent of fat calories mostly from olive oil) and emphasizes fresh fruits and vegetables, whole grains, legumes, nuts, and a high intake of fish and little red meat. If your HDL (high- density lipoprotein, or “good”) cholesterol is low (35 or less), add a daily serving or two of canola or olive oil, nuts, avocado, or fatty fish (like salmon). In exchange, subtract a serving or two of sweets or refined bread, pasta, crackers, or cereal.

These “good” fats should make up about 15 percent of your total calories. Both polyunsaturated and monounsaturated fats are better than saturated fats because they may aid in lowering cholesterol. But remember they are fats and should still be used sparingly. They are not a license to add oil; their calories do count.

Trans Fats

One type of bad fat to eliminate entirely is trans fat, also known as partially hydrogenated vegetable oil. Trans fats are formed during a process called hydrogenation, which transforms liquid oil into shelf- stable solid fat. Trans fats clog arteries, and are found in many packaged cookies, crackers, snacks, and other processed foods.

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The tweet the launched a $50K lawsuit.

Who knew less than 140 characters could potentially cost more than $50,000, in the form of a defamation lawsuit? [via chicagonow]

That's something Amanda Bonnen is discovering the hard way.

In May, the Chicago resident did what many of Twitter's millions of users do--she tweeted a complaint. Specifically, she tweeted THIS complaint:

offending tweet.JPG

Today, Horizon Group Management filed a lawsuit against her, alleging that her statement damaged the company's business reputation.

According to the complaint filed in Cook County court today, Bonnen "maliciously and wrongfully published the false and defamatory Tweet on Twitter, thereby allowing the Tweet to be distributed throughout the world."

Bonnen has 20 followers on Twitter.

What intrigues me about this lawsuit is a number of things:

1) I knew it was coming. I KNEWWW the Twitter suits were coming, and I like that this proves I'm psychic.

2) It begs this question: What IS a tweet anyway? Is it really considered publishing? Is it a conversation between friends in a public forum, like the electronic version of a coffeeshop, where you can gripe privately but have your gripes overheard? No one considers that defamation. And for that matter, does anyone actually claim that one-liners on Twitter are truth? After all, when you tweet, you type into a text box that asks, "What are you doing?" So what does an assertion on Twitter count for, anyway? Isn't it just an opinion? Isn't it stream of consciousness? Isn't it called a Twitter "stream" for a reason?

3) And plenty of companies these days are using the public discussion on Twitter to their advantage. Comcast is one that jumps to mind. I have friends who've had their Comcast complaints resolved over Twitter, and it all began with a 140-character complaint issued over Twitter. So it's interesting to note different companies' reactions to their customers' usage of social media. Some engage and fix the problems, and some decide that apparently, it is a more efficient use of company time, money, and (hu)manpower to sue over 140 words that got beamed out to 20+ followers.

Of course, it's not hard to guess what I think about the whole situation. What do YOU think?

Read the complaint if you're interested - Twitter lawsuit.pdf

UPDATED: Rounding up the buzz... Will one Chicago woman's Tweet cost her $50,000?

Amanda Bonnen's Twitter account has been closed. This morning I got a call from WGN radio, asking about how to get in touch with her. So Amanda, if you're reading, a lot of people out there are interested in hearing your take on the situation. Anyone out there who knows how to get in touch with her, feel free shoot me an email or, for that matter, a tweet.

I never expected the story to heat up as fast as it has, but we've got bloggers weighing in left and right; Tribune columnist Eric Zorn has shared his thoughts on the lawsuit. Chicago Breaking News, WGN-TV, CBS2, Windy Citizen, the Sun-Times, Huffington Post all have picked up on what's happening.

What I'm hearing generally from your comments on this blog and the comments I've scanned and read is that the company seems to have heaped on itself more bad press from its handling of the lawsuit than from Amanda's original tweet.

Agree? Disagree? Keep the conversation going.


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2009-07-27

Why does scotch tape make frosted glass transprent?



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Guy pumps NYC tap water. Bottles. Sells back to New Yorkers

New York City's tap water has been called among the nation's freshest. It's so good that a young entrepreneur is bottling it and selling it for $1.50.

Two teachers on their lunch break scanned a refrigerated shelf inside a Manhattan coffee shop lined with drink bottles: Naked Juice, Perrier, Smartwater, New York City tap water. [via latimes]

"Tap water?" said Alison Szeli, 26, picking up the clear plastic bottle with orange letters: "Tap'd NY. Purified New York City tap water."

She studied the description: "No glaciers were harmed in making this water." She compared prices: Smartwater cost $1.85. Tap'd NY was 35 cents less.

Szeli and her co-worker went for tap, carrying the bottles to the cash register.

"It's cheaper," Szeli said. "Water is all the same anyway. I just prefer to buy my own water in bottles."

A few feet away, a scruffy-haired 29-year-old in jeans and a striped shirt delivered a shipment of Tap'd NY out of a rented Scion. Craig Zucker, founder of Tap'd NY, stopped unloading long enough to notice the two customers buying his brand. He smiled.

In the five months since he started the company, he has proven his hunch: People are willing to pay for New York City tap water, and not just in monthly utility bills.

"It doesn't require energy or pumping," Zucker said, "and it's so pure and clean."

It is, after all, one of the nation's healthiest water supplies -- so fresh that in 2007 the Environmental Protection Agency said it did not need filtration. New York pizza and bagel makers have long credited local water as a special baking ingredient. It goes down soft, without hints of tart-tasting minerals or chlorine like other public water systems.

The water comes from a system of 19 reservoirs and three lakes in upstate New York -- some flowing to the city from as far as 125 miles away. Most of the supply is protected and filtered by the natural processes of upstate ecosystems. It dissolves natural minerals while traveling over land or through the ground.

Michael Saucier, a spokesman for the New York City Department of Environmental Protection, notes that the city's water beat 150 other municipal water systems in New York state in a taste test last summer.

But how was a New Yorker able to enjoy that fresh taste when out of the house? As Zucker explained, "There aren't necessarily fountains or places to get clean water on every street in New York."

The solution was simple. Especially to a man who discovered his entrepreneurial spirit at age 8, when he started a lemonade stand in Cleveland. Since then, he has always kept about 20 business ideas in a drawer.

At 16, Zucker started a business enticing people to pay $1 to take a swing at a golf ball. The prize for a hole in one from 150 yards: $1 million. He rented space from a driving range and persuaded an insurance company to allow him to pay a premium for a million-dollar policy. No one made it, but Zucker made some extra cash.

In college, at Miami University in Ohio, Zucker started a discount card company, pitching local businesses to give students bargains. He collected revenue from advertisers that paid for space on his discount cards, and from college bookstores that bought the cards and gave them as loyalty gifts to customers.

He sold the business at 22 for what he said was a "great profit," and moved to New York, where he launched a toy and gift wholesaling company, selling a million name bracelets.

In 2006, he bought the Hampton's Honey Co., a farm stand brand that he expanded. It was his introduction to the growing local food movement, in which consumers support farmer's markets and neighborhood breweries, keeping money in the state. The honey became a top-selling brand in Whole Foods in the New York region.

One night in 2007, over a restaurant dinner with cold glasses of tap water, Zucker and a friend got to talking about New York water and why it's so good. He noticed many New York restaurants had also started serving tap water.

Meanwhile, in Berkeley, Calif., a high-end restaurant, Chez Panisse, had banned bottled water, and city governments in Seattle and San Francisco ordered municipal offices to stop buying it.That's when it hit him. "Somebody should be bottling New York water," he said.

Zucker sold his honey company and used the income, along with investments from friends and family, to launch Tap'd NY in October 2008.

To bottle the stuff, Zucker and his business partner, Jon Flax, 26, who was recruited from Craigslist, pump the water together from a main in a Brooklyn warehouse they rent. Their water bill costs about $2 for every 748 gallons. They fill up a 5,300-gallon leased tanker truck, hiring a driver to transport the water 12 miles across the river to New Jersey to be bottled.

Studies, including one by the Natural Resources Defense Council in San Francisco, have found that most bottled water sold in stores is essentially tap water extracted from aquifers, lakes and springs.

Like other bottled water companies, Tap'd NY treats its water through a filtration process to cut down on unnatural colors or tastes that chlorine and other substances in pipes may have left behind.

He and Flax knew that gas-guzzling trucks and planes were often used to ship bottled water across the country or from other parts of the world. They knew New York's system is almost entirely gravity-driven, delivering water without emitting greenhouse gases.

They figured enough people are suffering from a guilty water-gulping conscience to make Tap'd NY a hit.

"We don't believe it should travel from Fiji, from France or even the West Coast," Zucker said.

But critics say sparing the environment from transportation pollution doesn't go far enough. If people drink Tap'd NY, the environment can still take a hit, said Richard McIntyre, director of the water program for Food & Water Watch. According to recycling reports, water bottles make up much of the 80% of drinking bottle varieties that end up in landfills or oceans.

McIntyre suggested residents install filters on their home faucets instead.

Saucier, the city spokesman, said that the bottling of New York City tap water was flattering but it begged the question: Why pay when you can get it straight from the source?

At Irving Farm Coffee Co., in Manhattan, which sells about 100 bottles of Tap'd NY a week, manager Muffin Spencer said her store canceled its shipments of Poland Spring after a few weeks of carrying the hometown brand. "It's a step in the right direction," she said.

So far, only one customer has complained that Tap'd NY doesn't taste as good as the competition, but he begrudgingly buys it anyway out of loyalty.

Zucker and his partner spend their days delivering shipments and going door to door pitching the idea to cafes, delis and hotels.

So far, they have sold 50,000 bottles and 75 New York businesses have signed on. He expects to expand into bodegas and supermarkets by the summer, and hopes to begin beating out other water brands this year. Zucker won't ship outside New York, although he has received requests from around the world. The idea, he said, is to stay local.

During a recent visit to Tap's NY's small, cluttered office in Manhattan, a table stood littered with promotional stickers that read: "Not from the top of some mountain far away" and "The anti-bottled water bottled water." Tacked to a wall was a handwritten list of the latest businesses to order shipments, including Urban Outfitters and the Marriott East Side Hotel.

Across the hall, workers from other companies sharing the floor were on break, filling cups at a water cooler filled with Poland Spring.

It will take a while, Zucker said, to get the message across to everyone.

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Funny mock beer ad


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2009-07-25

Does Soda Taste Different in a Bottle Than a Can?

As the summer heat drags on, one Explainer reader wonders why soda or beer from a can tastes so much fizzier than the stuff that comes out of a bottle. Is there really any difference in the carbonation? [via slate]

Yes, but only if the beverage has been sitting around for a while. Manufacturers dissolve the same volume of carbon dioxide into their plastic- and aluminum-bound products, but polyethylene terephthalate plastic is somewhat more CO2-permeable than aluminum. That means the fizz will leak out of a plastic bottle of Coke at a higher rate than it would from a can. Over 12 weeks of storage in poor conditions—a hot place with direct sunlight—soda in plastic bottles can lose up to 15 percent of its carbon dioxide. (That's with the new, improved PET used today. Until recently, manufacturers didn't use plastic bottles smaller than 1 liter due to concerns over degassing.)

There may be other reasons why the taste of soda would vary with the packaging. Despite enormous advances in can-lining technology, canned soda dissolves bits of metal through microscopic holes in the coating, affecting the flavor. Again, the degree of degradation is a function of storage time and conditions—the reactions happen more quickly if the can is warm. The problem was worse when cans were made of steel, but some people are still capable of detecting the aluminum flavor. (Glass is both impermeable and flavor-neutral, but soda in glass bottles is not as common in the United States as it once was.)

Temperature has a much greater effect on carbonation than the packaging. Carbon dioxide is more than twice as soluble in ice-cold soda as it is at room temperature. If the soda gets warm while still in the can or bottle, the gas will leave the soda and enter the head space—that's the area between the soda and the cap used to regulate pressure—and release into the air the moment you open the container. The carbon dioxide will re-dissolve if you chill it, but that process can take some time. Different kinds of soda also have varying carbonation levels. Coca-Cola is slightly more carbonated than its diet counterpart. Ginger ale has almost twice the carbonation of most colas.


The carbonation in beer depends on some other factors. Mass-marketed beers, like sodas, are carbonated by forcing CO2 into the liquid under pressure and begin at the same level of fizziness regardless of container. Many bottled microbrews, however, are carbonated the old-fashioned way—with brewer's yeast and a little sugar. The resulting fermentation—yeast plus sugar yields alcohol plus carbon dioxide—carbonates the beer. (Many aficionados are convinced that the "naturally" carbonated beer contains finer bubbles with a softer mouth-feel, but the science is still unsettled.) Aluminum and plastic are rarely used for this process, because the beers often spend a long time "conditioning" in the bottle, raising the possibility of decarbonation and metallic flavors.

You can't really "taste" carbonation. You feel it the same way you feel pain. When soda exits the pressurized environment of the can or bottle and strikes your tongue, carbon dioxide gas rushes out of solution. It then mixes with water and carbonic anhydrase (an enzyme that helps your body move carbon dioxide into and out of cells) to form carbonic acid. When the concentration of carbonic acid reaches a certain level, nerve endings called nocireceptors send pain signals to the brain. This is the reason soda leaves a tingling sensation in your mouth after you swallow it—the carbonation is gone, but the carbonic acid is still around.

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2009-07-23

Crazy German Skates Down 2,800-Foot Roller Coaster in 60 Seconds



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100 Things Your Kids May Never Know About

There are some things in this world that will never be forgotten, this week’s 40th anniversary of the moon landing for one. But Moore’s Law and our ever-increasing quest for simpler, smaller, faster and better widgets and thingamabobs will always ensure that some of the technology we grew up with will not be passed down the line to the next generation of geeks. [via wired]

That is, of course, unless we tell them all about the good old days of modems and typewriters, slide rules and encyclopedias …

Audio-Visual Entertainment

  1. Inserting a VHS tape into a VCR to watch a movie or to record something.
  2. Super-8 movies and cine film of all kinds.
  3. Playing music on an audio tape using a personal stereo. See what happens when you give a Walkman to todays teenager.
  4. The number of TV channels being a single digit. I remember it being a massive event when Britain got its fourth channel.
  5. Standard-definition, CRT TVs filling up half your living room.
  6. Rotary dial televisions with no remote control. You know, the ones where the kids were the remote control.
  7. High-speed dubbing.
  8. 8-track cartridges.
  9. Vinyl records. Even today’s DJs are going laptop or CD.
  10. Betamax tapes.
  11. MiniDisc.
  12. Laserdisc: the LP of DVD.
  13. Scanning the radio dial and hearing static between stations. (Digital tuners + HD radio bork this concept.)
  14. Shortwave radio.
  15. 3-D movies meaning red-and-green glasses.
  16. Watching TV when the networks say you should. Tivo and Sky+ are slowing killing this one.
  17. That there was a time before ‘reality TV.’
  18. Computers and Videogaming

  19. Wires. OK, so they’re not gone yet, but it won’t be long
  20. The scream of a modem connecting.
  21. The buzz of a dot-matrix printer
  22. 5- and 3-inch floppies, Zip Discs and countless other forms of data storage.
  23. Using jumpers to set IRQs.
  24. DOS.
  25. Terminals accessing the mainframe.
  26. Screens being just green (or orange) on black.
  27. Tweaking the volume setting on your tape deck to get a computer game to load, and waiting ages for it to actually do it.
  28. Daisy chaining your SCSI devices and making sure they’ve all got a different ID.
  29. Counting in kilobytes.
  30. Wondering if you can afford to buy a RAM upgrade.
  31. Blowing the dust out of a NES cartridge in the hopes that it’ll load this time.
  32. Turning a PlayStation on its end to try and get a game to load.
  33. Joysticks.
  34. Having to delete something to make room on your hard drive.
  35. Booting your computer off of a floppy disk.
  36. Recording a song in a studio.
  37. Photo credit: ghbrett via flickr

    Photo credit: ghbrett via flickr

    The Internet

  38. NCSA Mosaic.
  39. Finding out information from an encyclopedia.
  40. Using a road atlas to get from A to B.
  41. Doing bank business only when the bank is open.
  42. Shopping only during the day, Monday to Saturday.
  43. Phone books and Yellow Pages.
  44. Newspapers and magazines made from dead trees.
  45. Actually being able to get a domain name consisting of real words.
  46. Filling out an order form by hand, putting it in an envelope and posting it.
  47. Not knowing exactly what all of your friends are doing and thinking at every moment.
  48. Carrying on a correspondence with real letters, especially the handwritten kind.
  49. Archie searches.
  50. Gopher searches.
  51. Concatenating and UUDecoding binaries from Usenet.
  52. Privacy.
  53. The fact that words generally don’t have num8er5 in them.
  54. Correct spelling of phrases, rather than TLAs.
  55. Waiting several minutes (or even hours!) to download something.
  56. The time before botnets/security vulnerabilities due to always-on and always-connected PCs
  57. The time before PC networks.
  58. When Spam was just a meat product — or even a Monty Python sketch.
  59. Photo credit: Chris Devers via flickr

    Photo credit: Chris Devers via flickr

    Gadgets

  60. Typewriters.
  61. Putting film in your camera: 35mm may have some life still, but what about APS or disk?
  62. Sending that film away to be processed.
  63. Having physical prints of photographs come back to you.
  64. CB radios.
  65. Getting lost. With GPS coming to more and more phones, your location is only a click away.
  66. Rotary-dial telephones.
  67. Answering machines.
  68. Using a stick to point at information on a wallchart
  69. Pay phones.
  70. Phones with actual bells in them.
  71. Fax machines.
  72. Vacuum cleaners with bags in them.
  73. Photo credit: ansik via flickr

    Photo credit: ansik via flickr

    Everything Else

  74. Taking turns picking a radio station, or selecting a tape, for everyone to listen to during a long drive.
  75. Remembering someone’s phone number.
  76. Not knowing who was calling you on the phone.
  77. Actually going down to a Blockbuster store to rent a movie.
  78. Toys actually being suitable for the under-3s.
  79. LEGO just being square blocks of various sizes, with the odd wheel, window or door.
  80. Waiting for the television-network premiere to watch a movie after its run at the theater.
  81. Relying on the 5-minute sport segment on the nightly news for baseball highlights.
  82. Neat handwriting.
  83. The days before the nanny state.
  84. Starbuck being a man.
  85. Han shoots first.
  86. “Obi-Wan never told you what happened to your father.” But they’ve already seen episode III, so it’s no big surprise.
  87. Kentucky Fried Chicken, as opposed to KFC.
  88. Trig tables and log tables.
  89. “Don’t know what a slide rule is for …”
  90. Finding books in a card catalog at the library.
  91. Swimming pools with diving boards.
  92. Hershey bars in silver wrappers.
  93. Sliding the paper outer wrapper off a Kit-Kat, placing it on the palm of your hand and clapping to make it bang loudly. Then sliding your finger down the silver foil of break off the first finger
  94. A Marathon bar (what a Snickers used to be called in Britain).
  95. Having to manually unlock a car door.
  96. Writing a check.
  97. Looking out the window during a long drive.
  98. Roller skates, as opposed to blades.
  99. Cash.
  100. Libraries as a place to get books rather than a place to use the internet.
  101. Spending your entire allowance at the arcade in the mall.
  102. Omni Magazine
  103. A physical dictionary — either for spelling or definitions.
  104. When a ‘geek’ and a ‘nerd’ were one and the same.

My thanks go out to all of my fellow GeekDads for their contributions to this list.

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Ten of the Worst Artery Cloggers in America

When it comes to eating out, America has no shortage of unhealthy options. While many of the artery-clogging, calorie-packing, and waist-expanding choices are obvious, other fast food items are deceptively deleterious. And although some can be enjoyed on occasion, most you’re better off avoiding—for good. [via divine caroline]

Worst Caffeinated Calories: Grande Starbucks Mint Chocolaty Chip Frappuccino® Blended Crème with Chocolate Whipped Cream and 2% Milk

Nutritional info: 530 calories, 19g fat (11g saturated fat), 320mg sodium, 84g carbohydrates

Whether the drink is a special treat after a stressful day at work or a part of your everyday diet, the calories in all Starbucks beverages beyond black coffee can add up. Even if you get the Mint Chocolaty Chip Frappuccino in the tall size with nonfat milk and no whipped cream (which, let’s be real, you’re probably not going to do), the drink’s calorie count isn’t going to drop below 320.

A better bet: Mint Mocha Chip Frappuccino® blended coffee, without whipped cream, only has 270 calories.

Worst Catastrophe in Cheese: Burger King’s Triple Whopper with Cheese

Nutritional info: 1230 calories, 82g fat (32g saturated fat, 3.5g trans fat), 1590mg sodium

You knew when you ordered a Whopper that it wasn’t going to be health food, but eighty-two grams of fat and quadruple-digit calories? Really?

A better bet: A single Whopper without cheese or mayo still has 510 calories—split it with a friend.


Most Disastrous Dessert: PF Chang’s Great Wall of Chocolate

Nutritional info: 1,440 calories, 61g fat (20g saturated fat), 1,120mg sodium

A massive chocolate-cake fortress probably wouldn’t be very helpful in protecting China from marauding Huns. Your stomach won’t be safe either if you consume this over-the-top dessert (unless you’re splitting it between a family of five).

A better bet: The “mini great wall” only has 170 calories and 9g fat, a much more reasonable dessert for one person. Photo: mightykenny (cc)


Worst “Salad”: Chevys’ Tostada Salad with Chicken

1551 calories, 94g fat, 2480mg sodium

Don’t let the word “salad” mislead you; this abomination can only be described as a pile of fatty, faux-Mexican shame. Even without tortilla strips, cheese, sour cream, or guacamole (one wonders what’s left), this “salad” weighs in at 883 calories and 42g fat.

A better bet: Most Chevys meal items have fewer calories than this salad.


Worst “Salad” Runner-Up: Taco Bell’s Chicken Ranch Fully Loaded Taco Salad

Nutritional info: 960 calories, 57g fat (10g saturated fat, 0.5g trans fat), 1740mg sodium, 78g carbohydrates

Even though its calorie count isn’t as despicable as that of Chevys’ aforementioned disaster, this dressing-drenched meal item still doesn’t deserve a place in the “salad” family.

A better bet: Items from Taco Bell’s “Fresco Menu” are meal-sized and contain 340 calories or less.

Least Appetizing Appetizer: Chili’s Onion String & Crispy Jalapeno Stack with Jalapeno Ranch

Nutritional info: 2130 calories, 213g fat (31g saturated fat), 34g carbohydrates, 1320mg sodium

That Chili’s manages to make onions and jalapenos add up to a gut-busting 2,130 calories is impressive. That anyone would order this freak of nature as an appetizer and then devour whatever Chili’s considers a full meal is downright scary.

A better bet: Don’t get an appetizer from Chili’s. The lowest-calorie appetizer is the Triple Dipper Hot Spinach & Artichoke Dip w/ Chips, which contains 460 calories and 38g fat (maybe it’s less if you dip once rather than thrice).

Worst Beverage: One KFC-Sized Serving of Wild Cherry Pepsi

Nutritional info: 800 calories, 0g fat, 160mg sodium, 224g carbohydrates (Serving size: 64 fluid ounces)

Why anyone would want—let alone order—sixty-four ounces of intolerably sweet soda is beyond me, but seeing as that’s the serving that KFC offers customers who order Pepsi Wild Cherry, some people must. I pity anyone who orders this to complement their meal—at 800 calories, this drink is at least two meals in itself. Honestly, you’d be better off with the Frappuccino.

A better bet: Drink a 12-ounce can of Pepsi Wild Cherry like a normal person. Photo: Frank Boisvert (cc)


Worst Snack-Food Offender: T.J. Cinnamons Pecan Sticky Bun 4Pack

Nutrition info: 2751 calories. 90g total fat (21g saturated fat), 1678mg sodium, 363g total carbohydrates

Hopefully, no one sits down and eats the entire 4Pack of cinnamon buns alone. Still, just one sticky bun contains 688 calories, and it’s not likely that a 4pack ever sits around unfinished for more than a week in anyone’s home (T.J. Cinnamons’ slogan, “You’re Allowed,” doesn’t make resistance any easier).

A better bet: Choose a T.J. Cinnamons Cinnamon Twist for 260 calories (just lay off the 117 calorie cream cheese icing that comes with it).


Worst Thing Ever Invented: Domino’s Chicken Carbonara Pasta Bread Bowl

Nutritional info per serving (bowl contains two servings): 740 calories, 35g fat (12g saturated fat and 0.5g trans fat), 1140mg sodium, 94g carbohydrates

Ew! Ew! Why would they do that??

A better bet: Make pasta and put it in a bread bowl. Or, even better, make pasta and put it in a regular bowl. Photo: jasonlam (cc)


Worst Breakfast Offender: Arby’s Sausage Gravy Biscuit

Nutrition info: 1040 calories, 60g total fat (22g saturated fat, 2g trans fat), 4700mg sodium, 107g carbohydrates

Gravy never seems to be good news in terms of reasonable meals. This seemingly small and innocuous breakfast item is one of the most caloric items on Arby’s menu (second only to the T.J. Cinnamons Pecan Stick Bun 4Packs!).

A better bet: Order the biscuit without gravy and cut out 709 calories.

Even the most innocent-seeming snacks, salads, and drinks you consume when dining out can contain shocking amounts of fat, sodium, and other nasty surprises. Before eating at any fast food chain, you might want to consider checking a nutritional pamphlet (most chains have them) to spot the silent killers. Who knows? It might save you a heart attack, or at least a clothing size.

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Spectacular: HD Aquarium Video viewed 740K+ times in a week

It's a single, steady picture of a huge fish tank at the Okinawa Churaumi Aquarium in Japan, shot with a Canon 5D Mark II. People love these fish. Since Rawlinson posted the video on YouTube and Vimeo last week, it has been played more than 730,000 times. "Shot by: http://jonrawlinson.com"



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2009-07-21

The calorie delusion: Why food labels are wrong

STANDING in line at the coffee shop you feel a little peckish. So what will you choose to keep you going until lunchtime? Will it be that scrumptious-looking chocolate brownie or perhaps a small, nut-based muesli bar. You check the labels: the brownie contains around 250 kilocalories (kcal), while the muesli bar contains more than 300. Surprised at the higher calorie count of what looks like the healthy option, you go for the brownie. [via newscientist]

This is the kind of decision that people watching their weight - or even just keeping a casual eye on it - make every day. As long as we keep our calorie intake at around the recommended daily values of 2000 for women and 2500 for men, and get a good mix of nutrients, surely we can eat whatever we like?

This is broadly true; after all, maintaining a healthy weight is largely a matter of balancing calories in and calories out. Yet according to a small band of researchers, using the information on food labels to estimate calorie intake could be a very bad idea. They argue that calorie estimates on food labels are based on flawed and outdated science, and provide misleading information on how much energy your body will actually get from a food. Some food labels may over or underestimate this figure by as much as 25 per cent, enough to foil any diet, and over time even lead to obesity. As the western world's waistlines expand at an alarming rate, they argue, it is time consumers were told the true value of their food.

Calorie counts on food labels around the world are based on a system developed in the late 19th century by American chemist Wilbur Olin Atwater. Atwater calculated the energy content of various foods by burning small samples in controlled conditions and measuring the amount of energy released in the form of heat. To estimate the proportion of this raw energy that was used by the body, Atwater calculated the amount of energy lost as undigested food in faeces, and as chemical energy in the form of urea, ammonia and organic acids found in urine, and then he subtracted these figures from the total. Using this method, Atwater estimated that carbohydrates and protein provide an average of 4 kcal per gram, while fat provides 9 kcal per gram. With a few modifications, these measurements of what is known as metabolisable energy have been the currency of food ever since.

We know these values are approximate. Nutritionists are well aware that our bodies don't incinerate food, they digest it. And digestion - from chewing food to moving it through the gut and chemically breaking it down along the way - takes a different amount of energy for different foods. According to Geoffrey Livesey, an independent nutritionist based in Norfolk, UK, this can lower the number of calories your body extracts from a meal by anywhere between 5 and 25 per cent depending on the food eaten. "These energy costs are quite significant," he says, yet are not reflected on any food label.

Dietary fibre is one example. As well as being more resistant to mechanical and chemical digestion than other forms of carbohydrate, dietary fibre provides energy for gut microbes, and they take their cut before we get our share. Livesey has calculated that all these factors reduce the energy derived from dietary fibre by 25 per cent - down from the current estimate of 2 kcal per gram to 1.5 kcal per gram (The American Journal of Clinical Nutrition, vol 51, p 617).

Similarly, the number of calories attributed to protein should be reduced from 4 kcal per gram to 3.2 kcal per gram, a 20 per cent decrease, Livesey says. That's because it takes energy to convert ammonia to urea when protein is broken down into its constituent amino acids (British Journal of Nutrition, vol 85, p 271).

Put into the context of real life, these relatively small errors may make a measurable difference. In the case of the brownie versus the muesli bar, the label will overestimate the calories derived from the fibre and protein-packed muesli bar, perhaps by enough to make it lower in calories than the brownie. Just 20 kcal per day more than you need can add up to roughly a kilogram of fat over a year.

Just 20 kcal per day more than you need can add up to roughly a kilogram of fat over a year

Errors in the Atwater factors for protein and fibre are just one reason why the brownie may pack more of a calorific punch than the label suggests. The brownie will be much softer in texture than the nut-bar, a factor that is known to lower the energy cost of digestion. In a study published in 2003, for example, a team led by Kyoko Oka at Kyushu University in Fukuoka, Japan, investigated the effect of food texture on weight gain. They fed one group of rats their usual hard food pellets, while a second group received a softer version. Both pellets had exactly the same calorie content and flavour. The only difference was that softer ones were easier to chew. After 22 weeks, the rats on the soft food diet were obese and had more abdominal fat. "Food texture might be as important a factor for preventing obesity as taste or food nutrients," Oka and his colleagues concluded (Journal of Dental Research, vol 82, p 491).

A similar study in people had comparable results. Kentaro Murakami and Satoshi Sasaki, both at the University of Tokyo in Japan, surveyed 450 female students about their eating habits and then classified the food they ate according to how difficult it was to chew. They found that women who ate the hardest foods had significantly slimmer waistlines than those who ate the softest foods (American Journal of Clinical Nutrition, vol 86, p206).

What's more, the brownie is made from refined sugar and flour, making it easier for our bodies to extract the available calories than it would be from the complex carbohydrates of the oatmeal in the cereal bar. And while the Atwater system assumes that the proportion of food that passes through the gut undigested is more or less constant, at around 10 per cent, we have known for more than 60 years that this is not the case. Thirty per cent or more of coarse-ground wheat flour may be excreted, while today's finely milled flours may be almost completely digested. As a result, foods made from these fine flours - like that brownie - are likely to channel practically all of the energy from carbohydrate into the body.

Cooking, too, can affect how many calories the body gets from foods, another factor the Atwater system ignores, says Richard Wrangham, a biological anthropologist at Harvard University. Wrangham became interested in the impact of food processing on calorie availability as part of his work into how cooking affected human evolution. In his recently published book Catching Fire: How cooking made us human, Wrangham suggests that the advent of cooking propelled our ancestors onto the evolutionary fast track, by providing more energy to invest in growing bigger brains.

"Cooking gives food energy," says Wrangham. It alters the structure of the food at the molecular level, making it easier for our body to break it up and extract the nutrients.

In plants, for example, much of the energy from starch is stored as amylopectin, which is semi-crystalline, does not dissolve in water, and cannot be easily digested. Heat starchy foods with water, though, and the crystalline forms begin to melt. The starch granules absorb water, swell, and eventually burst. The amylopectin is shattered into short starch molecules called amylose, which are easily digested by the enzyme amylase.

Cooking also makes meat more digestible. Proteins are like origami - complex, folded, three-dimensional structures that stomach acids and enzymes can't easily access. Heat unfolds the proteins, exposing them to enzymes that chop up the amino acids so they can be recycled into proteins the body needs.

To explore how much cooking ramps up the caloric potential of food, Wrangham teamed up with Stephen Secor, an expert in the physiology of digestion at the University of Alabama, Tuscaloosa. Secor tested the impact of cooking and grinding food on the ability of Burmese pythons to digest and absorb the nutrients. Pythons may sound like a strange choice, but they are useful models for studying digestion because they remain motionless for days after eating, making it easy to link changes in metabolism to the food they have eaten.

Secor fed the snakes one of four options: intact raw steak, intact cooked steak, ground raw steak or ground cooked steak. He found that cooking or grinding the meat reduced the cost of digestion by 12.7 per cent and 12.4 per cent respectively. When he fed the pythons steak that had been both ground and cooked, the combination lowered the amount of energy needed to digest the meal by 23.4 per cent.

"That's a significant decrease in the cost of digestion," says Secor. "It means that there are that many more calories that can be allocated to other activities, like glucose or fat storage."

In other experiments Secor tested the energy differences between cooked and raw carrots when fed to bearded dragons. Unlike pythons these lizards are omnivorous, which makes it possible to test the response of the digestive system when raised on a strictly herbivorous, carnivorous or omnivorous diet. By counting the number of chews the dragons took before swallowing the food, his preliminary findings suggest that the cooked carrots require only about half as many chews as the raw vegetable, which corresponds to more than a 40 per cent drop in the energy needed to chew.

A handful of human studies supports what has been discovered in animals. In the late 1990s, Pieter Evenepoel, now at University Hospital Leuven, in Belgium, labelled egg protein with radioactive isotopes and tracked it as it passed through the digestive tracts of human volunteers. One experiment involved giving 25 grams of cooked egg protein to five volunteers who had undergone an ileostomy, in which a loop of the small intestine is brought to the surface and faeces are collected in a bag. Later they gave the patients the same meal but this time the egg was raw. After the meals, the contents of the bag and the breath of the patients were examined for labelled nitrogen and carbon - the remnants of the digested protein. They found that 90 per cent of the cooked egg was digested compared to just 51 per cent of the raw egg (The Journal of Nutrition, vol 128, p 1716).

Yet despite these large variations in how much energy the body has at its disposal either to use or store, none of this is reflected in the food labelling system, which some say leaves the consumer in the dark about their dietary choices. "It's difficult to produce a meaningful, accurate estimate of the impact of food processing, so people have simply pushed that question aside... so far aside that most people in the public aren't even aware of it," says Wrangham.

So if food labels are giving consumers a potentially misleading picture of their dietary choices, what should be done about it?

For many nutritionists, the answer is nothing. While they acknowledge that the current system isn't perfect, many argue that sticking with the Atwater system makes it easy to calculate a ballpark calorie count. They also say that overhauling such a widely used system would require a huge amount of research in both animal models and human volunteers, plus a more complicated labelling system than consumers are used to, for little real public health benefit. "There will be errors, but not very serious errors, and nobody can do their calories anyway so what difference does it make?" says Marion Nestle, a nutritionist at New York University.

Calorie recount

Indeed, back in 2002, the UN Food and Agriculture Organization (FAO) assembled an international group of nutritionists, including Livesey, to investigate the possibility of recommending a change to food labelling standards to reflect the cost of digestion. The group, with the exception of Livesey, decided to stick with metabolisable energy for calculating nutrition labels on food products because, the report concluded, "the problems and burdens ensuing from such a change would appear to outweigh by far the benefits".

"We believe that metabolisable energy is a more accurate representation of what's in that food for everybody [and is] more accurate for the purposes of food labelling," says Janis Baines, a nutritionist at the regulatory agency Food Standards Australia New Zealand, in Canberra, who supports the FAO's decision.

Livesey, however, is convinced that the Atwater system needs to be revised to take into account the energy used to digest different foods - to provide updated values for protein and dietary fibre that reflect the cost of digestion.

Wrangham agrees, and suggests that in addition to making calorie counts more accurate for different foods, there could be a system describing roughly how many calories would be gained if you cooked a particular food in different ways. A steak, for example, may provide more available calories per serving if cooked well done, than if done medium-rare or served raw.

Even Livesey would not expect these adjustments to solve the obesity crisis, at least not on their own. Nevertheless, he believes correcting food labels to reflect the latest science will give the diet-conscious consumer the information they need to make the best kinds of dietary choices based on the latest scientific understanding of digestion. "The public should be able to apply the science," he says. "[And] if you're not following the science you're following something else".

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2009-07-20

The 9 Stupidest Products Of All Time (VIDEO)

1) The Tiddy Bear -- Yes, this is a real product, we called and ordered one. It's a seat-belt cover in the shape of a teddy bear that snuggles in between women's breasts to avoid chafing and has the unfortunately hilarious name "tiddy." [via huffington post]


WATCH:


2) Kush Support -- A boob separator for women who like to sleep on their sides but don't like their breasts touching. It's so unreasonably phallic we just don't know what to say.


WATCH:


3) Ayd's Appetite Suppressant Candy -- Um, yeah, so under the Ayd's plan you eat less...is that because you're dying? This unfortunately named diet pill-disguised-as-candy was surely a hit in the disease-free 80s.


WATCH:


4) Rejuvenique Electric Facial Mask -- It's like doing sit-ups for your face, only instead of doing something healthy you're electrocuting yourself while dressed as a serial killer.


WATCH:


5) The Comfort Wipe -- It took us a while to figure out what this was because of the number of inane euphemisms the ad uses, but now we get it: it's an arm extender so you can wipe yourself without touching toilet paper. As they say in the ad, "Think about it, toilet paper is REALLY disgusting."


WATCH:


6) Ahhh: Toilet Paper Foam Moistener -- Another butt related product, this foam makes your "ordinary toilet paper extraordinary." My toilet paper is going to get a complex! It's ok, just the way it is!


WATCH:


7) Facial Flex -- Is your face slacking off? Do you not look terrifying naturally? Then the facial flex is for you! This face stretching device is meant to tighten granny's face, but can probably also be used for all your S&M needs.


WATCH:


8) Bumpits: Hair Volumizing Inserts -- As we all know, hair in America just isn't big enough, and that's why Bumpits are so important. They give you that extra classy look that comes from creating a ginormous poof on top of your head. As they say in the infomercial, "It's so fun to bump a pony."


WATCH:


9) AromaTrim -- You know what else stops you from eating when you snort it? Cocaine.


WATCH:




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10 Ways to Look Good in Photos

How to put your best face forward and pose like a model.

[via readersdigest]

1. Focus your eyes just slightly above the camera lens, move your face forward a bit, and tip down your chin.

2. Put your tongue behind your teeth and smile, which will relax your face.

3. Keep your arms by your side—but not glued there. To look natural, they should be a little away from your body.

4. Test-drive clothing against a white wall, with an indirect, natural light source (under a tree, indoors near a window)—it will show whether blue really is your best color.

5. As a rule, avoid patterns.

6. Photos exaggerate everything, so go easy on the makeup. For women under 30, a little mascara and lip gloss; over 30, add a touch of concealer.

7. Practice the classic model pose: Turn your body three quarters of the way toward the camera, with one foot in front of the other and one shoulder closer to the photographer. When you face forward, your body tends to look wider.

8. For standing photos, belly in, buttocks tight, shoulders back, spine straight.

9. Study photogenic people as well as photos in which you think you looked best. Look at your best angle. You’ll probably see that you were laughing or having a good time. Capturing someone when they’re relaxed or most animated usually makes for the best results.

10. To feel at ease, try closing your eyes, then opening them slowly just before the photo is taken.

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Mysterious G-Men in Black SUVs Guard Fiber-Optic Cable in DC

This part happens all the time: A construction crew putting up an office building in the heart of congested Tysons Corner in McLean, Va., hit a fiber-optic cable no one knew was there. [via latimes]

This part doesn't: Within moments, three black SUVs drove up, half a dozen men in suits jumped out, and one said, "You just hit our line."

Whose line, you may ask? The guys in suits didn't say, recalled Aaron Georgelas, whose company, the Georgelas Group, was developing the Greensboro Corporate Center. Georgelas assumed that he was dealing with the federal government and that the cable in question was "black" wire -- a secure communications line used for some of the nation's most secretive intelligence-gathering operations.

"The construction manager was shocked," Georgelas recalled about the incident in 2000. "He had never seen a line get cut and people show up within seconds. Usually you've got to figure out whose line it is. To garner that kind of response that quickly was amazing."

Black wire is one of the risks of the construction that has come to Tysons, where miles and miles of secure lines are thought to serve such nearby agencies as the Office of the Director of National Intelligence, the National Counterterrorism Center and, a few miles away, the CIA. With work underway on a Metrorail extension, crews are stirring up tons of dirt where the black lines are located.

"Yeah, we heard about the black SUVs," said Paul Goguen, the engineer in charge of relocating electric, gas, water, sewer, cable, telephone and other communications lines to make way for Metro.

"We were warned that if they were hit, the company responsible would show up before you even had a chance to make a phone call."

So far, so good, Goguen added. But the peril remains for a project that will spend $150 million moving more than 75 miles of conduit along a three-mile stretch.

The Tysons corridor is also home to part of MAE-East, one of the nation's primary Internet pipelines installed years ago by the government and private companies. Most major telecommunications carriers link to the pipeline, meaning there's a jumble of fiber-optic wire under the new rail route.

Moving utilities quickly and cheaply is a big part of any construction work. But the $5.2-billion rail project, which will extend service to Dulles International Airport, is particularly complex.

Construction crews have been digging for more than a year to shift the wires of more than 21 private utilities out of the path of the rail line -- and they have another year to go.

And they have snapped, accidentally, dozens of those carriers' lines, because even not-so-secret commercial lines sometimes don't show up on utility maps. Goguen, the utility manager, estimates that the rail project has already hit three dozen lines.

Such issues are likely to resurface this summer, when tunnel construction is scheduled to begin. Above the tunnel's path is a giant microwave communications tower operated by the U.S. Army. And if you want to know what the 280-foot tower is for, too bad. "The specific uses of the system to which this particular antenna is attached" are classified, Army spokesman Dave Foster said.

Other government agencies near Tysons also had little to say. A CIA spokeswoman would not comment. And Mike Birmingham, a spokesman for the Office of the Director of National Intelligence, would say only that if a communications line used by the agency was cut, the nation's intelligence-gathering would carry on uninterrupted.

"No particular project puts us at risk -- highway construction, building construction," Birmingham said. "We don't have a single point of failure. Our systems are redundant."

Georgelas, the developer whose company was overseeing the work when the Chevy Suburbans drove up, said he figured the government was involved when an AT&T crew arrived the same day to fix the line, rather than waiting days. His opinion didn't change when AT&T tried to bill his company for the work -- and immediately backed down when his company balked.

"These lines are not cheap to move," Georgelas said. "They said, 'You owe us $300,000.' We said, 'Are you nuts?' "

The charges just disappeared.

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2009-07-19

8 Tips To Effectively Boost Your Wireless Router Signal

Look at it – staring you down so innocently, yet I know that your Linksys wireless router refuses to give you signal. Since you decided to place it in a corner to gather dust, using it only for its relay capabilities, it has decided to constantly bring up the feared “Limited Network Connection” bubble. Don’t you just hate those? [via makeuseof]

These routers have the power to transmit intangible signals; these signals, powerful as they may be, are prone to constant interference whether it be by physical objects, other signals floating around in the air, or even because you didn’t plug the wire in all the way.

Regardless of what the issue, there are some proven ways to try to remedy the situation of a weak Wifi signal. Some may simply be a little bit of common sense, other methods require purchasing additional parts.

Here are 8 tips on how to boost your wireless router signal.

Position it better

Unless you are living in a cave and you somehow miraculously have internet connectivity at the same time, you probably figured out that if your wireless router was in the corner of your kitchen under a pile of old newspapers and your computer was located on the second floor on the opposite side of the house — it is a great idea to place your router in an open position (preferably in the center of your house) where it isn’t obstructed by dense or metallic objects such as file cabinets or brick walls.

Other items that may interfere with your signal include (but are not limited to) microwave ovens, cordless phones, garage door openers, and even baby monitors. The bottom line is that the less objects in the signal’s way, the easier it is for it to relay information to your computer.

Change the WiFi Channel

Generally, Wifi routers transmit their signals on a radio frequency of 2.4 GHz. Many other household objects may operate on or around the same frequency, like cordless phones, for example. So, the channel becomes bogged down over time with lots of excess traffic that slows down your wireless connection. In the U.S., routers have a predefined set of 11 channels, and the default on a lot of them is channel 6. Changing the channel would reduce some interference. So how do you change the channel?

A great utility many people use is called NetStumbler, a wireless networking tool that just so happens to offer the option for you to change your wifi channel. Once opened, the program gives the choice of fooling around with all of your wireless utilities. Here is where you change your channel:

ns1

Which leads to:

netstumb2

Since the default for most people (at least in the United States) is 6, you may want to change your channel to something like say, channel 11. Take note that the changing of your wireless channel will NOT in any way increase your speed or bandwith. It will simply remedy your network connection if it keeps breaking off or getting lost.

Update firmware or drivers

Updates, whether related to the router firmware or your computer’s network adapter are done to fix bugs, smoothen out performance and reliability, and maybe even add new features. It is always a good idea to stay up to date with the latest releases by either of these parties.

Tim suggested using RadarSync to easily automatically update your computer’s drivers at once.

Buy your equipment from the same company

Compatibility can be a big problem, especially for two way transmissions. It may help to purchase your adapter and your router – everything, from the same company. Aside from that, some companies have embedded enhancements that improve speed or signal strength when everything is under the same brand.

Replace your antenna

Most routers come equipped with something called an omnidirectional antenna. This means that the antenna attached to the router broadcasts the signal equally within a certain circular radius. This is great if the router is positioned in the center of a hub where it needs to be able to reach ever corner of a room, but it can prove to be extremely wasteful if your router is in the corner (then again, why would it be there in the first place?). Since the signal is transmitted in a radius, if you place it in a corner, a lot of the transmitted signal is sent into the wall or outside into the open.

That is why you can manually detach your antenna and replace it with a high gain antenna. This focuses its energy to direct the signal in one general direction. Simple enough? You may have to check and see if your router has an external antenna jack/removable antenna.

Replace your wireless adapter

Since this is a two-way transmission, it may not have occured to you that it may not be the router that is the problem, but actually the wireless adapter attached to your computer. If your computer cannot send signals back to the router, the same problem ensues.

What is an adapter? It used to be the card that you inserted into your computer or laptop. These days, most of the adapters are in the form of USB devices. Consider switching to a USB adapter that houses an external antenna, like this one depicted below.

externaladap

This is usually only applicable to desktop computers. If you purchased a laptop that has a built-in adapter, it probably isn’t your adapter because they are usually very high quality installations.

Add an additional Wireless Access Point (WAP) or Repeater

If all else fails, you may need to purchase a repeater or a secondary Wireless Access Point. The consensus among these two options is rather mixed. Constructing a secondary WAP requires the ability to feed an ethernet cable from your primary router to the new access point. There are also cost considerations to be aware of, as WAPs cost more than regular wireless routers. Even so, WAPs have certain flexibilities that normal routers do not have. They can be configured as gateways, bridges, clients or repeaters. But that’s another story. The bottom line is that the WAP is an extension of the original hub in order to extend the distance of the signal. The repeater works the same way.

Here is a tutorial on how to set up the WAP courtesy of Techskillsvideos:

Try weird things

Apparently aluminum foil amplifies reception and transmission. It may or may not work, YMMV.

A little bit of background: You may have seen 802.11b or 802.11g written somewhere on your router – these are merely wireless LAN standards that the particular router adheres to. The main difference between these is that 802.11b has a maximum data transfer rate of 11 Mbps, whereas 802.11g has a much higher 54 Mbps rate.

With that being said, there is no way to improve data transmission or bandwith outside of hardware applications and upgrades. The tips mentioned above are meant to help you solve the problem of an interfered or weak signal. These may or may not work for you, but there is a strong correlation between troubleshooting and success rate.

Have you any other tips to help strengthen a weak signal? Has changing channels made a big difference for you? Tried attaching aluminum foil to your router’s antenna? How did that turn out for you? Share your experiences in the comments!

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Starbucks to Start Selling Beer: Can I have a Venti?

(I don't think this is a good idea but..read on)

Taking a page from Europe's coffeehouse playbook, Starbucks is hoping alcohol may be the silver bullet to boost its stagnant stock price. [via nbc]

The grand experiment begins next week in Seattle with a new store called "15th Ave. Coffee and Tea inspired by Starbucks," USA Today reported:

Starbucks plans to create two more similar stores in the Seattle area at locations that aren't currently Starbucks stores. And if the concept works, it could be tested in other cities, says Major Cohen, senior project manager at Starbucks.

For Starbucks, which has suffered a humbling mix of closed stores, employee layoffs and same-store sales declines during the recession, the move is an attempt to extend the brand into the evening, when business is typically at its slowest.

CEO of consulting firm Brandstream and former marketing chief at Starbucks, Scott Bedbury, said alcohol is common at European coffeehouses.

But Americans may not be ready for European-style coffeehouses, and if not, we may never see booze at our local Starbucks. This experiment could go down in the beverage history books as just another New Coke.

So for now, the lone test store will serve a half-dozen kinds of beer and wine, ranging in price from $4 to $7.

If all goes according to Starbucks' plan, this could be a much-needed edge in the so-called coffee wars. The caffeine giant has been in the crosshairs of McDonald's and Dunkin' Donuts for some time now. Perhaps it won't be long before we see the McWine Cooler.

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New Trend in Running: No (or Almost No) Shoes

ON A WARM MARCH DAY, in a fit of spring fever, I drove to a nearby park, whipped off my shoes and socks, and set out for a run. I wasn't just trying to get in touch with my inner Tarahumara; I was investigating the new trend in "natural-motion" running, the purest embodiment of which involves jogging sans shoes. [via outside]

I didn't make it very far. After dodging dog droppings and rusty beer cans land-mined across a baseball outfield, I hit a dirt path that immediately began to flay my feet. Even at my tenderfoot pace, my calves knotted up like Chuck Liddell's fists. Forget this, I thought, giving up after less than a mile, and limped back to the car to recover my smelly old kicks.

For around 40 years, running shoes have been evolving into a $4 billion industry of ever-more-sophisticated support systems involving techy foams, air bladders, springs, rubberized padding, and gel. Recently, however, there's been a back-to-nature movement, with runners opting for minimalist shoe designs or, in extremis, no shoes at all. "Cushioning gets oversold," says Dr. Stephen Pribut, a biomechanics expert in Washington, D.C., and former president of the American Academy of Podiatric Sports Medicine. "Thinner-soled shoes can give runners important proprioceptive feedback and encourage a shorter stride and midfoot strike, all of which helps prevent injury."

Natural-motion evangelists believe our feet have become "lazy," overswaddled in unnecessary layers of fabric and foam. This allows runners to strike heavily on their heels, driving the impact of each foot plant straight up into their ankles, knees, and hips. With less shoe, the argument goes, you land on your midfoot, so your ankle and knee joints work more like shock-absorbing springs, warding off joint problems, plantar fasciitis, and even sprains. A 1997 study published in the British Journal of Sports Medicine concluded that the more heavily engineered (and, typically, more expensive) the shoe, the more likely it was to contribute to an injury.

Some proponents, like "Barefoot Ted" McDonald, of Seattle, take the trend to its limit: If less shoe is better, no shoe must be best. "The beauty of barefoot running is that there is nothing forcing your foot to do something other than what it wants to do," says McDonald, who's run 20 marathons and ultramarathons unshod.

The first company to chase this small but growing community was Nike. In 2005, it released the Free, a shoe with so many flexible, underfoot grooves that it mimicked barefoot running. More recently, a raft of companies have followed suit with models that have lower heels and less cushioning, encouraging a barefooter's short, springy gait.

After my discouraging attempt to go bare in the park, I eased toward full foot nudity by test-driving some of the latest: the New Balance MR800, the Newton Motion, and the Ecco Biom B. Within a few weeks, I was converted. I ran longer and faster, and with less soreness afterwards.

I decided to up the ante with the wild-looking, barely-there Vibram FiveFingers. The sole is just half a centimeter of Vibram's sticky rubber glued to a stretchy, socklike nylon upper, with individual sleeves that wrap each toe like a tiny condom. First released in 2006 for boaters, they were quickly adopted by barefoot runners who don't like picking shards of old Mickey's bottles from their feet.

It took me a while to get used to the VFF's simian appearance, but soon I began wearing them everywhere—walking my dog, going to the store, hiking nearby trails—much to the amusement of my fellow pedestrians. I still couldn't manage to run more than a few blocks in them, but I soon felt the actual bones, tendons, and ticklish soft spots under my arch getting stronger.

It dawned on me that while I've long heaped attention on my core, arms, legs, and shoulders, I'd neglected the foundation of the entire system. Strong feet provide essential balance, power, and speed for a variety of sports, not just running. I began deploying the FiveFingers during drills and gym workouts, rehab exercises after spraining an ankle in a soccer game, and while padding around my house battling writer's block.

It seems unlikely I'll ever join the tribe of barefoot runners, but I do intend to refocus on my feet as a woefully overlooked link in my fitness chain. Sometimes it pays to rethink your basic assumptions about training. This time, my overhaul is happening from the ground up.

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26 More Ridiculously Questionable T-Shirts [Pics]

[via iambored]




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2009-07-16

20 Brands & Products that Died in 2009

2009 is 50% over, but has already left a decade’s worth of brand carnage in its wake. In May alone, 376 companies per day sought protection from creditors in bankruptcy court, according to Aacer’s court records.[via businesspundit]

Everyone was affected, from small, family-run outfits to major corporations. This list represents a sampling of brands and products that died in 2009. You may be familiar with some of the brands. Others are smaller or regional, but symbolize the story of what happened many other businesses this year. Even a Wal-Mart generic brand got the shaft.

It’s worth noting that when a brand dies, it doesn’t necessarily get buried, the way humans do. Some brands, like Circuit City, are resurrected in a different form. Others, like Saab, go dormant, then reemerge in a new form. Still others find themselves gobbled up by bigger fish.

The brands and products in this list reflect all possibilities. Sadly, most are gone forever.

Sterling trucks

sterling

Sterling Trucks, originally Ford’s heavy truck division, was declared a goner by Daimler Trucks North America (DTNA) in March 2009. The brand encompassed a range of heavy trucks and tractors, including snow plows, garbage trucks, landscaping, and other vocational vehicles. With Sterling gone, DTNA will focus its strategy on its other two heavy truck brands, Western Star and Freightliner.

Circuit City

circuit_city_logo

Circuit City liquidated in 2009, after 50 years of operation. According to the company’s now-defunct investors page, more than 30,000 employees were laid off. Hardware company Systemax purchased the Circuit City brand in May, which it now uses at circuitcity.com, an online version of the old retailer.

Home Depot Expo

home-depot-expo-design-center-anaheim-closes

Home Depot’s yupperific counterpart closed its doors in April 2009, shedding 34 stores and 7,000 employees. Home Depot admitted in a statement that Expo hadn’t even performed well during the housing boom. Now home flippers will have to settle for plain old Home Depot, the way they always did.

Max Factor

max-factor-colorgenius-collection-product-review

Proctor & Gamble announced in June that Max Factor will be pulled from American shelves by early 2010, according to TradingMarkets. The company will put its resources into the Cover Girl brand. Max Factor will continue to be sold abroad, where it continues to be a fast-growing brand.

White Cloud Diapers

whitecloud

This cheaper alternative to Huggies, Luvs and Pampers, was discontinued in spring 2009. Many mothers grieved the loss of the brand, which was sold exclusively at Wal-Mart.

MSN Encarta

msn-encarta

When Microsoft launched Encarta in 1993, the multimedia encyclopedia was a revolutionary concept. Encarta integrated Funk & Wagnall’s, Collier’s, and the New Merit Scholar’s encyclopedias into its 62,000+ article collection. As of October 31, 2009, Encarta will cease to exist. Wikimedia’s Jimmy Wales has approached Microsoft about picking up some of Encarta’s information for free.

Monson Trucking

zzmonson

Duluth, MN-based Monson Trucking will be closing its doors on August 31. The family-owned business had been in operation for 94 years before two of its biggest customers declared bankruptcy, forcing Monson out of business, too. The company was run by four generations of the Monson family. (From the Journal of Commerce.)

Mac Homepage, Groups

mac

Apple launched HomePage with iTools in 2001. July 7 marked the date when you could no longer edit or create new pages. iWeb, which publishes websites and blogs, will replace Homepage. .Mac Groups, on the other hand, will be taken offline on July 7. MobileMe members will have access to their archives, but all group HomePages, message boards, group email addresses, and iDisk Groups will be removed.

Pontiac

zzgto

Pontiac, creator of the fabled Bonneville and GTO, will be phased out forever in 2010. GM announced the sad news on April 27, 2009, burying Pontiac on a plot in its ever-expanding brand graveyard.

iPhone bluetooth headset

iphone-bluetooth-headset

In April 2009, Apple removed its iPhone Bluetooth Headset from the Apple Store for undisclosed reasons. The Apple Insider speculates that the company will either release an improved, iPhone 3.0-compatible version sometime in the future, or it is backing out from the accessory business entirely. Time will tell.

Kodachrome

kodachrome_old

Kodak retired Kodachrome one year before the product’s 75th anniversary. 70% of Kodak’s business revolves around digital products, according to a company statement referenced in the LA Times. This leaves no place for Kodachrome, which is nonetheless forever immortalized in the Paul Simon song.

Rocky Mountain News

rocky-mountain-news

The Rocky Mountain News was one of many newspapers whose future was shredded in 2009. Its story represents a universal newspaper story. In February 2009, one of Denver’s two newspapers published its last edition. Owner Scripps Howard News Service said that even if the newspaper went online-only and revenues grew at 40% per year for five years, “they would still be equal to the cost of one newsroom today,” according to a RMN article. The paper was 150 years old. Scripps owned the paper since 1926. It lost $16 million in 2008 alone.

Hummer

hummer1

Chengdu’s Sichuan Tengzhong Heavy Industrial Machinery Company scooped up GM’s Hummer brand for less than $500 million (estimated) this June, according to the New York Times. The Chinese company plans to sell more fuel-efficient versions of the trucks, says the Times.

Goody’s

goodys_building_medium

Tennessee-based Goody’s closed 287 stores in April 2009, four months after emerging from Chapter 11 bankruptcy protection, writes Alibaba. The company had managed to reorganize after filing for bankruptcy last June, closing underperforming stores, cutting operating costs, and terminating its e-commerce business. But a poor holiday season and slow retail environment killed the company, which had been around since 1950.

Factor 5

factor5logo

22-year-old video game developer Factor 5 shuttered after Brash Entertainment, its main customer, closed its doors in spring 2009. Factor 5 was behind the Commodore 64’s Turrican, if you can remember that far back. Other games include Lair for PS3, Star Wars: Rogue Squadron I/II/III for Nintendo 64/GameCube, and a series of Atari, Amiga, GameBoy, and Super Nintendo games.

BearingPoint

bearingpoint

In 2006, BearingPoint was one of Fortune’s “Most Admired” IT services companies. Just three years later, the company sold off its North American Public Businesses unit to Deloitte and its Global Practices and Commercial Services businesses to PriceWaterhouseCoopers. Predictably, you won’t be seeing the BearingPoint name on the PGA tour anymore, either.

Hard Rock Boulevard

zzmusicpark

This is the story of rebranding a street. When Myrtle Beach, SC-based Hard Rock Park, a Hard Rock café-themed park featuring six “rock environs” with names like British Invasion and Lost in the ‘70s, folded in mid-2008, its new owners figured a little rebranding might keep it alive. In mid-2009, the park was reborn as Freestyle Music Park. Unfortunately, the new name did nothing to boost the flopped park’s reputation, reports the Wall Street Journal. Now, the owners want to rename the road it’s located on—Hard Rock Boulevard–as Fantasy Harbour Boulevard. Only time will tell if the new street name removes the music park’s scourge of failure.

Agape World

zzagape

Ponzi schemes have brands, too. Agape World, listed as #73 on last year’s Entrepreneur Hot 100 Fastest-Growing Businesses in America, cheated investors out of $380 million through a commercial bridge lending scheme, writes the Wall Street Journal. Founder Nicholas Cosmo now sits in jail on fraud charges, while investors are agape at Entrepreneur for unwittingly promoting a Ponzi scheme.

Gottschalks

gottschalks

Founded in 1904 as a dry goods store, Gottschalks expanded to become one of the largest department store chains in the country. The store filed for Chapter 11 bankruptcy in January, then starting liquidating at the end of March 2009.

Linux Smartphone

linux-online-inc

The Openmoko Neo FreeRunner, the first Linux smartphone, lasted a mere 10 months before being discontinued. The device was supposed to be the world’s first open-source hardware and software smartphone, according to Heise. Creator Openmoko pulled the phone amidst heavy staff cuts. They are now working on a new device; however, it’s not a smartphone.

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Visa Charges Man $23,148,855,308,184,500 for Cigarettes



Some Visa cardholders were surprised to find that recent purchases cost them a little more than expected — $23 quadrillion, plus change.

In New Hampshire, Josh Muszynski said he swiped his debit card at a gas station to buy a pack of cigarettes and when he later checked his account online found that he had been charged the 17-digit number — a stunning $23,148,855,308,184,500. [via nbc]

In North Texas, Jon Seale saw the same 17-figure bill on his credit card statement, presumably for a meal July 13 at a restaurant owned by celebrity chef Wolfgang Puck, NBC affiliate KXAS TV reported.

"For that amount of money, I could actually own Wolfgang Puck himself," Seale said.

Seale said he spent much of Tuesday making calls to Visa and his bank, Wachovia, in hopes of getting the exorbitant charge removed from his Wachovia Visa Buxx credit card. "It's an inconvenience, but it's not like I was truly worried my money was gone," he said. "It’s an obvious, glaring error."

Seale even tried tracking down Puck "on Facebook and add him as a friend to see if he’d make a comment, but I didn’t have any luck finding him."

Muszynski, for his part, said he spent two hours on the phone with his bank, Bank of America, trying to sort out the string of numbers and the $15 overdraft fee. The bank corrected the error the next day.

Visa said a technical glitch caused the trouble, but it did not say exactly how many accounts were affected.

"A temporary programming error at Visa Debit Processing Services caused some transactions to be inaccurately posted to a small number of Visa prepaid accounts," Visa spokeswoman Elvira Swanson said in a written statement. "The technical glitch has been corrected, and all erroneous postings have been removed."

Visa later elaborated that "fewer than 13,000" transactions were affected.

A Visa representative said affected customers will have any overdraft fees removed.

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Girl Arrested for Swearing on 9-11 call



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2009-07-15

Do you really want to live forever?

There are developments that could (and probably will) lead to humans being able to live forever. But is it desirable?

A naturally occurring substance found in the soil of Easter Island, in the southeastern Pacific Ocean, is the latest discovery in Man’s ongoing quest for the elixir of youth. Rapamycin may extend the life expectancy of laboratory mice but, despite the recent hype, there is no evidence that it will do the same for us. It will, however, give researchers a better understanding of why we age — a process that they hope one day to be able to slow or stop. And there is growing optimism that their work is more science fact rather than science fiction. [via timesonline]

Ageing is not inevitable. The sea anemone is an example of a species that never appears to age, and there is tremendous variation in life expectancy among animals. Most voles won’t make their first birthday, while a giant tortoise can live to well over 150.

The average life expectancy of a British human being lies almost exactly halfway between these two extremes, with most of us alive today expected to make it well into our eighties — a figure that has risen over the past century as a result of better nutrition, living conditions and healthcare. And this increasing longevity has also been associated with better quality of life. The latest evidence suggests that people who die at 90 spend roughly the same amount of time in hospital as those who die in their seventies, and only twice as long as those who die in their mid-forties.

But to make further inroads into extending our life expectancy we need to do more than negate hazards such as disease and accidents. We need to slow the ticking of our genetic clocks.


At the moment even the best cared for human being is unlikely to make it much beyond 120 because the body’s natural repairing processes grind to a halt and whole systems start to fail.

Our tissues don’t have a pre-programmed best-before date, but their inbuilt repair processes do, and it is these that largely determine the rate at which we age. Our basic software — DNA — is particularly sensitive to damage, with an attack rate that has been estimated at 10,000 damaging hits per cell, per day. Multiply this figure by the one hundred thousand billion or so cells in the average human body and you get some idea of the challenge faced by our repair systems. Suffice to say there is a bit more to them than healing cuts and grazes.

The onslaught comes from all directions — everything from sunlight to tobacco smoke — but the main villain is oxygen. We need it to create energy, but in the same way that it turns a newspaper yellow and iron rusty, it also eats away at our structure.

Constant repair uses up a lot of energy and can weaken the processes involved, as demonstrated by what happens when our chromosomes divide during cell replication.

To prevent damage to the DNA during cell renewal, chromosomes contain special structures called telomeres that protect the delicate strands as they unravel and reform. Think of them as the plastic caps on the ends of your shoelaces. The more times the DNA is “tied” and “untied”, the shorter the telomeres become until, perhaps after 100 renewals, the telomeres disappear altogether and the DNA starts to fray. And that is the beginning of the end for the cell.

So, one way to think of our life expectancy is to consider that we are only as old as our telomeres. The longer they are, the longer you are likely to live, and vice versa, as children with the rare condition progeria discover to their cost. A child with progeria is born with unusually short telomeres (roughly the same as those normally found in a 70 or 80-year-old) and ages at an incredible rate, with few living beyond their early teens.

Unfortunately, human adult cells don’t have any way of repairing damaged telomeres, so cell death is inevitable, but a repair enzyme — telomerase — does exist in sperm and the female egg. Researchers in America have managed to insert the genes that produce it into adult skin cells and two years later they were still happily dividing without their telomeres getting any shorter.

Producing a potentially immortal skin cell in a Petri dish in a lab is a long way from significantly extending human life expectancy, but it is a step in the right direction and the solution is likely to come from genetic engineering rather than from some as-yet-undiscovered natural panacea. And it is not so much if, as when.

Any such breakthrough is going to happen too late to help most of us — something that I am actually quite pleased about, as I have no desire to live for ever. I just want to enjoy a full and active life before dropping dead quite unexpectedly some time in my eighties.

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Chef Blows Off His Own Hands in Cooking Accident

A German chef has blown off his hands while experimenting with a Heston Blumenthal-style cooking technique.

The man, identified only as Martin E, was working on a recipe involving liquid nitrogen when there was "a huge explosion", according to the Berliner Morgenpost. [via yahoo.uk]

One of the 24-year-old's hands was instantly torn off by the force of the blast, while the other was later amputated in hospital.

The explosion happened at his girlfriend's mother's house in Stahnsdorf, near Berlin, where both women escaped without injury.

The chef, a follower of "molecular gastronomy", had disappeared into the bathroom with a bottle of liquid nitrogen.

He reportedly said afterwards he had been trying to fill a gas lighter but his 16-year-old girlfriend said he was attempting to empty the bottle.

The young woman called the emergency services, who decided to airlift the chef to hospital in a helicopter.

Liquid nitrogen is pure nitrogen at a very low temperature, which must be stored in special containers.

Its low boiling point, at -196C, means it can cause frostbite in humans upon contact while it can also generate an explosion if the liquid is vaporised into gas too quickly.

Cooking with liquid nitrogen was made famous by Blumenthal, the celebrity chef known for his scientific approach in the kitchen.

Diners at his restaurant, The Fat Duck in Bray, Berkshire, are treated to a green tea and lime mousse poached at their table in the substance.

Blumenthal also used liquid nitrogen to attempt to break the world record for making ice cream by using it as a coolant.

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Drunk Tourist Hands Out $83,000 To Strangers at Airport


Usually when a Gadling article mentions "drunk tourist", it's about some kind of trouble an inebriated group of tourists managed to get themselves into. We've seen tourists that tried to open the aircraft door mid-flight, or a group of tourists that forced a plane to divert due to their behavior. [via gadling]

But this article is different - this drunk tourist left a bathroom stall at Mallorca airport and started handing out massive amounts of money. In total, he handed out GBP52,000 ($83,000).

Apparently the money was left to this idiot through an inheritance, and the combination of booze and downright stupidity made quite a few strangers at the airport a bit richer.

There is one snag in their happiness though - only GBP2000 of the money was in cash, the rest had been put on travelers cheques (yeah, these were British cheques), which means they won't be able to cash them, as they can only be used by the person who purchased them, as they need to sign them.

Local police arrested the benefactor, who was described as "smelly" and "looking like a tramp", and after verifying through the British Consulate that the funds were legitimate, they let him go. Once sobered up, I'm sure he will be quite happy that he chose travelers cheques instead of cash for his transaction.

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2009-07-13

New algorithm guesses SSNs using date and place of birth

Two researchers have found that a pair of antifraud methods intended to increase the chances of detecting bogus social security numbers has actually allowed the statistical reconstruction of the number using information that many people place on social networking sites. [via ars]

For citizens of the US, the social security number (SSN) is the gateway to all things financial. It fills its government purpose of helping us pay our taxes and track our (in many cases, hypothetical) government benefits, and it has also been widely adopted as a means of verifying identity by a huge range of financial institutions. As a result, anytime you disclose an SSN you run a real risk of enabling identity theft. So far, most of the SSN-related ID theft problems have resulted from institutions that were careless with their record keeping, allowing SSNs to be harvested in bulk. But a pair of Carnegie Mellon researchers has now demonstrated a technique that uses publicly available information to reconstruct SSNs with a startling degree of accuracy.

The irony of their method is that it relies on two practices adopted by the federal government that were intended to reduce the ability of fraudsters to craft a bogus SSN. The first is that the government now maintains a publicly available database called a Death Master File, which indicates which SSNs were the property of individuals who are now deceased. This record provided the researchers with the raw material to perform a statistical analysis of how SSN assignments related to two other pieces of personal information: date and state of birth.

The second is that the government has centralized its handling of SSN assignments and provided documentation of the procedures. The first three digits are based on the state where the SSN was originally assigned, and the next two are what's termed a group number. The last four digits are ostensibly assigned at random. Since the late 1980s, the government has promoted an initiative termed "Enumeration at Birth" that seeks to ensure that SSNs are assigned shortly after birth, which should limit the circumstances under which individuals apply for them later in life (and hence, make fraudulent applications easier to detect).

That last program proved to be the key feature that allowed the new research, as it ensured that SSN assignments were more tightly correlated to date of birth. The researchers used the Death Master File to split out data from individual states (which determine the first three digits) then order them by date. At that point, they searched for statistical patterns within the resulting data.

Even from data before the 1990s, rough patterns were apparent in the assignment of region and group numbers but, by the mid-90s, it's obvious that, with a few exceptions, individual region and group numbers are used in a clear sequential order for most SSNs. The patterns are even easier to pick out in less populous states. Patterns in the final four digits were harder to detect, but the authors created an algorithm that predicted them with a lower degree of confidence.

The accuracy of these algorithms is positively disturbing. Using a separate pool of data from the Death Master File, the authors were able to get the first five digits right for seven percent of those with an SSN assigned before 1988; after that, the success rate goes up to a staggering 44 percent. For a smaller state, like Vermont, they could get it right over 90 percent of the time.

Getting the last four digits right was substantially harder. The authors used a standard of getting the whole SSN right within 10 tries, and could only manage that about 0.1 percent of the time even in the later period. Still, small states were somewhat easier—for Delaware in 1996, they had a five percent success rate.

That may still seem moderately secure if it weren't for some realities of the modern online world. The authors point out that many credit card verification services, recognizing the challenges of data entry from illegible forms, may allow up to two digits of the SSN to be wrong, provided the date and place of birth are accurate. They often allow several failed verification attempts per IP address before blacklisting it. Given these numbers, the authors estimate that even a moderate-sized botnet of 10,000 machines could successfully obtain identity verifications for younger residents of West Virginia at a rate of 47 a minute.

All of that requires that the botnet master have access to date and place of birth information, and a number of commercial services will happily provide that data for a price. But the authors also point out that it may not be necessary to pay; they cite a publication in progress that indicates it's easy to harvest a lot of that information from social networking sites like Facebook.

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10 Stunning Photos That Look Like They are Photoshopped But Are Not

[via smashing apps] There are hundreds of posts available on the internet about photoshop and photo manipulation. You probably have also seen many photos or images that have been photoshopped and inspire others. Today, we are posting another post that probably will make you look twice. In this post we are listing few 10 Stunning Photos That Look Like They’re Photoshopped But Are Not. These are not photoshopped in terms of that all the objects and their actions are real but might be edited for colors adjustments etc. I appreciate to all those talented photographers who taken these excellent photos with their efforts, imaginations and creativity to give us a chance to see these photographic wonders from their creative eyes. This list is not long in numbers but I promise you that when you start browsing them in details it will surely refresh you and force you to know more about these photographers. These are the wonder creations of photographers who use their creativity with a different angle and approach to get the result that makes a difference.

Fan’s Eye by LauHi

Fan’s Eye

Fire Dancer by Gordon Bowbrick

Fire Dancer

Heart Shadow by brikon

heart shadow

New miracle by Guillaume Ducarme

New miracle

She loves to dive by Raphael Guarino

She loves to dive

Shadow suicide by JanuaryVictim

Shadow suicide

Uprise of tourism by martinb1

Uprise of tourism

Water fairy by alexiuss

Water fairy

Heavenly lights in by G2K2007

Heavenly lights in

Love Will Come Through by ArhcamtIlnaad

Love Will Come Through

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Okla. Baby Born At 12:34:56 On 7/8/09

A quirk of the clock and the calendar has given a Stillwater family an unforgettable memory.When the time lined up on Wednesday afternoon at 12:34:56 on 07/08/09, it was more than just a twice-a-century alignment. They also had a unique reason to celebrate."It just so happened that when they took me back, when he got here, it was 12:34:56," said Lydia Uhrig. [via koco]

Her son's birth certificate says his birth happened at 12:34:56 at 07/08/09.Uhrig said she planned to have little Denis by Caesarean section on Wednesday anyway, but the special birth time was a bonus."I thought that it was very unique," she said. "It was just something that I never thought would happen in a million years."She said her son's birth was extra-special for his grandma, who shares a birthday with her grandson.

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2009-07-12

Top 10 Tips and Tricks for Better Coffee


Coffee doesn't always make work better, but you can definitely work to get better coffee. From four-cup hotel machines to French presses, from home-roasted beans to decorative foam—we've got a wealth of tips for enjoying a better cup. [via lifehacker]

Photo by lepiaf.geo.

10. Decorate your own lattes

It's not as hard as you might think to make lattes for yourself or coffee-loving guests at home, and with a little practice, you can also pull off the latte-topping art you get when your baristas are less rushed. It's an art of patient milk pouring, with melted chocolate designs for the devoted Arabica artists. wikiHow's site details the ins and outs of latte art, and you can find a lot of inspiration on Flickr and other photo sites. Photo by tonx. (Original post)

9. Cold-brew iced coffee for summer convenience

It can take a long time for hot coffee to get cold in the fridge, or even the freezer, if you're in a real hurry for it. Try to rush it, and you get watered-down, bean-flavored water. Cold-brewing coffee, though, with just grounds, water, a fine filter, and (optional) milk, is something you can start right before you go to bed, then finish on a hot morning for arejuvenating ride to work (or walk to the laptop, in your editors' cases). Photo by thebittenword.com. (Original post)

8. Re-use your coffee grounds

The ever-lasting smell of garlic on your fingertips; dishes that just won't come clean; pests that eat up your backyard garden. If only there were some kind of magic, coarsely-ground semi-paste to take care of all these at once! Well, you know what this facetious stuff is, and it works really well in a lot of cleaning, gardening, and even beauty uses. Better still, they're a great reason to get started with composting. (Original post)

7. Fine-tune caffeine levels

Some bags of beans or pre-ground coffee offer a very rough guide to how much caffeine they're packing, but most don't. Starbucks co-founder Jerry Baldwin explains in a blog post the myths and realities of caffeine levels. A few short pull-outs: "Robusta" beans pack twice as much caffeine as "Arabica," "dark roast" means effectively nothing in terms of caffeine, and drip coffee can actually pack more caffeine than espresso, depending on the beans and amounts used. Photo by tico24. (Original post)

6. Work it into your exercise

This is advice best taken if you already hydrate well with water or exercise far ahead of bedtime, but it doesn't take downing a pot of the hot stuff to see a performance boost in your exercise or running routines. According to Australian researchers, a 176-pound man could drink four ounces of coffee, or two 12-ounce cans of soda, and "get the full caffeine effect" on their run. It's not how you'll get the edge in a 10K, but it might just give you the boost you need to make a hard-to-keep commitment going for one more day. Hit the link above to learn when and how much to drink to work it into your stride. Photo by Joe Shlabotnik. (Original post)

5. Store beans the proper way

Not all coffee should go in the freezer. In fact, if you're going to actually use the coffee right away, you don't want it going straight from the icebox to under steaming water. Find a local coffee seller that roasts their own beans, or at least offers honest details on when their stuff was roasted, then divide your stash into weekly amounts. Keep the current week's stash in an airtight container at room temperature, or sealed in therefrigerator, and keep the other weeks' portions in the freezer. Photo by EraPhernalia Vintage (somewhat busy). (Original post)

4. Make better drip coffee with a "trial run"

Drip coffee has its limitations, but it can be made better. Newsweek's Budget Travel blog points out that one such limitation is that drip models—the kind at work in hotel rooms and maybe in your kitchen—take a long time to heat up to proper flavor-releasing temperatures . Run just a pot of water through the machine first to heat it up, then pour that heated water right back in to actually brew. Assuming you're not running out the door, this definitely seems worth the effort, and might save you the time and money spent at a coffee shop. (Original post)

3. Press it

Our weekend editor got crazy-obsessive about turning out a good cup of Joe recently, researching the best practices from bean to brew. One notable, practical discovery was that it comes out better when you use a French press, even a cheap one. Here's why:

One of the primary benefits of making coffee in a French press over a standard drip pot is that more of the coffee oils end up in your cup instead of in the machine's filter. More oils means better taste! As a bonus, a carefully cleaned French press can also double as an excellent pot for loose leaf tea.


2. Learn and make fancy coffee drinks with diagrams

Lokesh Dhakar has done everyone who's ever been intimidated by barista jargon a huge favor with a series of illustrations detailing how most popular coffee drinks are made. They explain exactly what's in the standard versions of every Italian-named drink you'll find at most coffee shops in neat, simple fashion. For the forgetful or deeply smitten, there's a Cafe Press store that allows for printing Dhakar's diagrams on mugs, shirts, and lots of other gear. (Original post)

1. Roast your own beans

You could complain about how hard it is to find fresh-roasted, quality beans, or you can bootstrap your coffee routine and roast your own beans. There are methods involving a heat gun and metal bowl, a garage sale special popcorn popper, or, as one commenter suggests, simply lay the green beans on a metal tray in the oven, turn it up as hot as it can go, then wait to hear the sounds of the beans cracking before pulling them out.


How do you make your own coffee better, whether with the office giganto-pot or your own gear at home? What tools or techniques have become indispensable to your favorite caffeine delivery method? Grab a mug and talk some shop in the comments.

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Eat Less, Live Longer?

Eat less, live longer? It seems to work for monkeys: A 20-year study found cutting calories by almost a third slowed their aging and fended off death. [via askmen]

This is not about a quick diet to shed a few pounds. Scientists have long known they could increase the lifespan of mice and more primitive creatures -- worms, flies -- with deep, long-term cuts in what should be normal consumption.

Now comes the first evidence that it delays the diseases of aging in primates, too -- rhesus monkeys living at the Wisconsin National Primate Center. Researchers reported their study Friday in the journal Science.

What about those other primates, humans? Nobody knows yet if people in a world better known for pigging out could stand the deprivation long enough to make a difference, much less how it would affect our more complex bodies. Still, small attempts to tell are under way.

"What we would really like is not so much that people should live longer but that people should live healthier," said Dr. David Finkelstein of the National Institute on Aging. The Wisconsin monkeys seemed to do both.

"The fact that there's less disease in these animals is striking," Finkelstein said.

The tantalizing possibilities of caloric restriction date back to rodent studies in the 1930s. But it's a hot topic today among researchers trying to understand the different processes that make our bodies break down with age, so maybe some of them could be delayed or reversed.

Captive rhesus monkeys have an average lifespan of 27 years, so spotting an effect takes a lot longer than in short-lived mice. The newest study involves 76 monkeys -- 30 tracked since 1989 and 46 since 1994. They were normal-sized adults eating a normal diet for a captive monkey, a special vitamin-enriched chow plus some fruit treats.

Then researchers at the University of Wisconsin, Madison, assigned half the monkeys to the reduced-calorie diet, cutting their daily calories by 30 percent but ensuring what they did eat was properly nourishing.

So far, 37 percent of the monkeys who kept their regular diet have died of age-related diseases -- compared with just 13 percent of the calorie-cut monkeys, a nearly three-fold difference, the researchers reported. A handful of other monkeys died of unrelated conditions, such as injury, not deemed affected by nutrition.

Death wasn't the only change. The calorie-cut monkeys had less than half the incidence of cancerous tumors or heart disease as the monkeys who ate normally. Brain scans showed less age-related shrinkage in the dieting monkeys. They also retained more muscle, something else that tends to waste with age.

Compare two cage-by-cage photos of the monkeys and the difference is obvious: A 29-year-old monkey happens to be the oldest non-dieting monkey still alive, and a 27-year-old the oldest still-living dieter. Yet the dieting monkey looks many more years younger than his fatter, frumpier neighbor, not just a mere two.

"All these pieces put together provide rather convincing evidence in our view that caloric restriction can slow the aging process in a primate species," said lead researcher Dr. Richard Weindruch, a University of Wisconsin professor heading the NIA-funded study.

He contends that somehow the diet change is reprogramming metabolism in a way that slows aging.

The federal government is funding a small study to see if some healthy normal-weight people could sustain a 25 percent calorie cut for two years and if doing so signals some changes that might, over a long enough time, reduce some age-related disease.

But NIA's Finkelstein cautions that people shouldn't just try this on their own; cutting out the wrong nutrients could cause more harm than good. Just follow commonsense healthy lifestyle advice, he said.

"Everyone's obviously looking for the magic pill," and there's not one, Finkelstein said. "Watch what you eat, keep your mind active, exercise and don't get run over by a car."

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2009-07-11

Humorous & Unclear Toilet Signs and Directions

If you allow wheels and turtles to fly into the bowl, you will not rocket away by the power of your bowels. [via interbent]

Ridiculous toilet sign

Source

But why???

Ridiculous toilet sign

Source

For one lady?

Ridiculous toilet sign

Source

Are they flying over there?

Ridiculous toilet sign

Source

What’s the criteria of choosing “most” men?

Ridiculous toilet sign

Is this behavior allowed or discouraged?

Ridiculous toilet sign

What’s wrong with working on your laptop over there?

Ridiculous toilet sign

Source

Extreme customer? Who’s that?

Ridiculous toilet sign

Source

Again, is that an instruction?

Ridiculous toilet sign

Source

All other stuff is allowed?

Ridiculous toilet sign

Source

I doubt it!

Ridiculous toilet sign

Source

A toilet ghost?

Ridiculous toilet sign

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Aliens allowed?

Ridiculous toilet sign

Source

Ridiculous toilet sign

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Why would you care?

Ridiculous toilet sign

Source

Iron men are welcome!

Ridiculous toilet sign

Source

Emergency what???

Ridiculous toilet sign

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This one is simply ridiculous!

Ridiculous toilet sign

Source

Do you hate America?

Ridiculous toilet sign

Source

Simply the best one: straightforward and clear:

Ridiculous toilet sign

Source

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8 ways the food industry can hijack your brain

Excess sugar, fat and salt are just some of the tricks that get us to overeat

Image: Chicken wings
AP

Introduction


In the 21st century the food industry is creating and marketing unhealthy food in much the same way that tobacco companies manufactured and sold cigarettes in the 20th century.[via msnbc]


But overeating doesn’t only affect people who are overweight. In fact, more than 70 million Americans have become conditioned to overeat, and it affects people of all different weights. Dr. David A. Kessler, the dynamic and controversial former head of the Food and Drug Administration who took on big tobacco in the 1990s, now takes on the food industry in “The End of Overeating: Taking Control of the Insatiable American Appetite” (Rodale, 2009). In his book, Kessler pulls back the curtain to reveal how the food industry and its scientists really operate.

Image: chicken wings
Jeff Fusco / Getty images file

Too much sugar, fat and salt


Most of the foods served at restaurants combine tempting amounts of sugar, fat, and salt.

They are either loaded onto a core ingredient (such as meat, vegetable, potato, or bread), layered on top of it, or both. For instance:


Potato skins: The potato is hollowed out and the skin is fried, which provides a substantial surface area for “fat pickup.” Then some combination of bacon bits, sour cream, and cheese is added. The result: fat on fat on fat on fat, loaded with salt.

Buffalo wings: The fatty parts of a chicken get deep-fried. Then they are served with creamy or sweet dipping sauce that’s heavily salted. Usually they’re par-fried at a production plant, then fried again at the restaurant, which doubles the fat. The result: sugar on salt on fat on fat on fat.

Spinach dip: The spinach provides little more than color—a high-fat, high-salt dairy product is the main ingredient. The result: a tasty dish of salt on fat.

More sneaky food company tactics

Image: Chicken nuggets
Featurepics.com

Easy-to-chew food


It's food that literally melts in your melt. By eliminating the need to chew, modern food processing techniques allow us to eat faster and consume more calories. Processing meat and produce — a techniques employed by many restaurant chains and food manufacturers — creates a kind of “adult baby food.” The harder-to-chew-elements, such as fiber and gristle, are removed in foods such as chicken nuggets, spinach dip, and bean burritos. The result is food that can be eaten quickly, and without much effort.


Consider Chili’s boneless Shanghai chicken wings. Removing the bone reduces the need for chewing, making the food faster to consume. In addition, the wings contain a solution of up to 25 percent water, hydrolyzed soy protein, salt, and sodium phosphate. The water is there to bulk up the chicken – the industry calls this “reducing shrinkage.” Water is also cheaper than chicken breast, so it’s less costly to produce. And finally, water makes the food softer and chewing easier.

Image: Milkshake
Index stock imagery

Brain conditioning


The food industry focuses on several factors to influence irresistability, including calories, flavor and ease of eating. Food scientists create “hyperpalatable” foods and the food industry markets “fun foods.” One way marketers make food fun is by adding dips or sauces, such as Dippables products.


Foods such as milkshakes and candy bars stimulate the appetite and prompt us to eat more even after we’re full. These foods layer sugar, fat, and salt in optimal amounts in a way that conditions our brains to eat more and more.


Instead of satisfying our hunger, we are setting ourselves up to crave them again. By creating hyperpalatable foods that are entertaining, widely available and socially acceptable, the food industry contributes to this vicious cycle. Millions of Americans report loss of control in the face of food, lack of feeling satisfied, and a preoccupation with these foods.

Try these 4 ways to tame food cravings

Image:  Bacon burger
Erik S. Lesser / Getty images file

When in doubt, throw cheese and bacon in it


It's a standard joke in the world of chain restaurants. But it works. Along with enhancing melt and making food easy to eat, these layers are cheaper to produce than the central ingredient (such as meat or fish) they flavor. They’re also visually appealing, straightforward, and familiar.


Example: T.G.I. Friday’s Parmesan-Crusted Sicilian Quesadilla, is described on the menu as follows: “Packed with sautéed chicken, sausage, bruschettta marinara, [and] bacon and oozing with Monterey Jack cheese. We coat it with Parmesan and pan-fry it to a crispy, golden brown, then drizzle it with balsamic glaze.”

These 15 strategies will help you burn fat

Restaurants assemble food, not actually cook it


Restaurants make use of “individually quick frozen” foods. Shrimp, potatoes, and chicken nuggets are blasted with cold air, cold nitrogen, or cold carbon dioxide as they travel along a conveyor belt so they freeze in discrete pieces. They are often partially fried before they are quick-frozen. Then they are plunged, straight from the package and still frozen, back into fat for a second frying. The processing, preservatives, and extra frying required for these kinds of foods add to the caloric content.

Image: KFC grilled chicken
Brian Bohannon / AP

The myth of healthy grilled chicken


Think you're eating healthy when you order grilled, marinated chicken? Think again.


A common way to get marinade into meat is through needle injection. Hundreds of needles are used to pierce the meat, tearing up the connective tissue, to add solutions of salt, sugar, and fat. These injections not only increase flavor, but they also make the meat fall apart in our mouths.

Swap in a few lighter bites every day and get trim in no time. Here's how.

Image: Cereal
Mary Altaffer / AP

Sneaky sugar


If a food contains more sugar than any other ingredient, federal regulations dictate that sugar be listed first on the label. So, to trick health-conscious mothers who scan food labels for the word "sugar," manufacturers hide the amount of sugar by listing its different sources separately, pushing each down the list. Breakfast cereal, for example, often includes some combination of sugar, brown sugar, fructose, high-fructose corn syrup, honey, and molasses — each listed separately.

Not ready to give up sweets? Try these low-cal favorites

Creative chemistry


Chemical processing evolved to extend the shelf life of products and to lower food costs. More recently, the industry has directed its creative chemistry toward increasing sensations like “mouth feel” and finding new ways to artificially simulate real flavors using flavor enhancers. It’s all about creating novelty and impact to encourage people to consume more.

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2009-07-10

10 Quirky Facts About Mass-produced Food

Wandering through a modern grocery store, it's easy to forget there was a time when all food was local. People baked their own bread, churned their own butter and slaughtered their own chickens, or else they bought these staples from a small, local supplier. [via howstuffworks]

Now, markets are filled with pre-sliced bread, packaged butter and portioned chicken, not to mention potato chips, ice cream, cookies and frozen pizza, all mass-produced in factories around the world, all tasting exactly the same no matter where you buy it. And that's not necessarily a bad thing: How else can you know exactly which chips to buy when you're on vacation?

There are drawbacks, of course, like the blanding of our food supply, and knowing exactly which chips to buy when you're on vacation. And then there's the mystery inherent in mass-production: What exactly is this food we're buying?

Here, you'll find 10 fun, interesting and eye-opening facts about mass-produced food. We'll start with a tidbit about perhaps the most famous of all mass-produced foods: the Twinkie.


10. Every 16th of a Second, a Twinkie Is Born


Twinkies have become the requisite butt of the mass-produced-food joke: According to some, Twinkies are so well-preserved they have a shelf life measured in years. Actually, it's more like 25 days [source: Snopes]. And anyway, people don't seem to mind much either way: Every year, Hostess produces (and Americans consume) 500 million of the little snack cakes [source: Snopes].

That's 1,000 Twinkies a minute and 16 a second. In the time is takes you to blink, four Twinkies come off the Hostess production line [source: MadSci].

On a sad environmental note, Hostess goes through 40,000 miles (64,373 kilometers) of plastic wrap per year wrapping them up [source: Snopes].

9. Care for Some Sugar with Your Fries?

French fries have gotten a bad health rap in the last decade. And no wonder: They're high enough in fat to be a meal unto themselves, and fast-food restaurants have a history of using evil, heart-disease-inducing trans fats for frying them.

What many of us don't realize is that some fast-food fries aren't just fatty and starchy. They're also sugary. While they don't really taste sweet (or do they?), they've got added sugar for other reasons. Restaurants like McDonald's dip their fries in sugar to give them that nice golden brown color when they're fried [source: Gladwell]. It also helps to develop that nice outer crispiness that can be difficult to replicate at home.

8. One Flavor, 50 Ingredients

The science that goes into mass-produced food is a lesson in human ingenuity. In the interest of saving a buck, food producers come up with extremely complicated ways of replicating flavors found in nature -- the "artificial flavors" you see in so many ingredient lists.

To copy nature's single-ingredient flavor called "strawberry," one common concoction has more than four dozen ingredients [source: CoT]. If you consume fast-food strawberry milkshakes or other mass-produced strawberry-flavor desserts, chances are you're eating an artificial flavor made of more than 50 different chemicals, beginning with amyl acetate and ending with solvent. There's also benzyl isobutyrate, phenethyl alcohol and mint and cognac essential oils in there (it's anybody's guess how they figured out mint and cognac can help produce "strawberry").

7. Seaweed and Ice Cream Do Mix

When considering our favorite ice cream toppings, few of us would name seaweed. Seaweed and ice cream don't usually seem like compatible flavors. Little do most of us know, many mass-produced ice creams have seaweed in them [source: Sexton].

OK, not plain-old seaweed, but seaweed extract. It's called carrageenan, and you may have seen it in the list of ingredients in your favorite store-bought ice cream. It's not in there for flavor. It's a stabilizer.

Your freezer isn't always the same temperature (and neither is the freezer in the manufacturing facility, the warehouse, the truck or the grocery store). It turns off and on a lot, and the ice cream it houses can get a bit melty with these temperature shifts. When ice cream melts and refreezes, it can form ice crystals. Seaweed extract keeps the ice cream crystal-free -- i.e., creamy.

6. Worcestershire Is Fishy

Worcestershire sauce is a pretty popular condiment. It's commonly used on steak, burgers and in Bloody Mary drinks. What some people don't realize is, if you put Worcestershire in your Bloody Mary, it's not a vegetarian drink.

The main ingredient in Worcestershire sauce? Anchovies.

The sauce is primarily anchovies, bones and all [source: Listverse]. It's made by soaking the little fish in vinegar until they're entirely dissolved. Manufacturers then add some additional ingredients like molasses, garlic and chilies [source: AT].

Worcestershire sauce is relatively nutritious for a condiment since anchovies are high in protein and calcium (and, on the down side, cholesterol).

5. The Bugs Are on Purpose

In a restaurant, finding a bug in your food is cause for a refund. In the mass-produced-food industry, it's sometimes cause for a purchase.

You know all those pink foods that draw you in with their pretty, appetizing, fruitlike color? Lots of them, including Dannon strawberry yogurt and Ocean Spray pink-grapefruit juice drink, are made with bugs [source: Rense].

You won't find "bugs" in the ingredient list, of course. The critters are in the form of a common food coloring called cochineal extract (or sometimes carmine or carminic acid). Cochineal gets its red color from an insect called Dactylopius coccus Costa, which feeds on red cactus berries.

To make cochineal, the insects are dried and then ground up into a powder. You'll find it in lots of processed pink, red or purple foods.

4. Cheese Product Not So Cheesy

The cheese section of the supermarket is a bit more confusing than it used to be. There, among the Swiss cheese and cheddar cheese and Gruyere, you'll also find mysterious packages labeled "cheese product."

It's actually just as likely you'll find such "cheese products" in the non-refrigerated aisles of your market. Cheez Whiz and some varieties of Velveeta are cheese products.

Now, while "cheese" is exactly what it sounds like -- namely, cheese, "cheese product" is decidedly un-cheesy. By definition, cheese product is composed of less than 51 percent cheese [source: Fooducate]. More than half the product is such ingredients as emulsifiers, carrageenan (that's the seaweed-extract stabilizer) and flavorings like citric acid for that cheese-characteristic tanginess.

By contrast, "cheese food," like American cheese, is somewhere between 51 percent and 99 percent cheese [source: Fooducate].

3. A Little Something Extra in Your Mushrooms

The thing about mass-produced food is that, well, it's mass-produced. That means it's made and packaged on assembly lines, in huge factories. And factories are not quite as clean as your kitchen.

Accordingly, the U.S. Food and Drug Administration (FDA) has rules about what can and cannot inadvertently fall into mass-produced food products. One product, canned mushrooms, is allowed to have up to 19 maggots per 100 grams of mushrooms (that's drained weight). That same portion can acceptably contain up to 74 mites [source: FDA].

There are similar rules for bug parts in lots of other mass-produced foods, such as peanut butter and hot dogs. The lesson is: Eating maggots may gross you out, but it's not gonna hurt you. (So says the FDA, at least.)

2. Frozen Can Be Healthier than Fresh

It's decidedly counterintuitive: Frozen peaches or peas can actually be more nutritious than the fresh versions [source: Kern]. It's one of those rare areas where mass-production may be good for your health.

But only because of the way the fresh-produce industry operates today. Fresh produce travels long distances to get to market, so it's often picked before it's ripe lest it go rotten along the way. Since produce develops its nutrients on the tree or vine or stalk, while it's ripening, interrupting that process also interrupts the development of all those vitamins and antioxidants.

Frozen produce, on the other hand, can be fully ripened before it's picked since it's getting frozen immediately afterward. There's no worry that it'll go bad before you can buy it. The end result is that frozen fruits and vegetables may be more nutritious than the often unripe stuff in the fresh section.

Fresh and ripe, however, is more nutritious than frozen.

1. Beef. It's Everywhere.

If you stopped eating red meat during the big cholesterol scare of the '90s -- or because you saw what happens to those cows -- you probably rejoiced when fast-food chains jumped on the chicken bandwagon (possibly because you haven't seen what happens to those chickens). Grilled chicken sandwiches and salads are now pretty standard on fast-food menus, but there's a small catch: They might contain beef.

At least to American taste buds, "beefy" often equals "yummy." Thus the omnipresence of the ingredient. Just a few surprising areas where you'll find beef -- typically in "extract" or "essence" form -- include McDonald's Chicken McNuggets, Wendy's Grilled Chicken Sandwich and KFC's Grilled Chicken Sandwich [sources: Schlosser, Krumboltz].

It also used to be in McDonald's french fries, which proved to be an expensive secret ingredient. McDonald's paid $10 million in 2002 to settle an array of lawsuits filed by Hindus (for whom cows are sacred) and vegetarians who'd been eating the so-called "vegetarian" menu item [source: Grace].

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2009-07-09

Why toilet paper belongs to America -A little history on TP

Since the dawn of time, people have found nifty ways to clean up after the bathroom act. The most common solution was simply to grab what was at hand: coconuts, shells, snow, moss, hay, leaves, grass, corncobs, sheep's wool -- and, later, thanks to the printing press -- newspapers, magazines, and pages of books. [via cnn]

The ancient Greeks used clay and stone; the Romans, sponges and salt water. But the idea of a commercial product designed solely to wipe one's bum? That started about 150 years ago, right here in the U.S.A. In less than a century, Uncle Sam's marketing genius turned something disposable into something indispensable.

Toilet paper gets on a roll

The first products designed specifically to wipe one's nethers were aloe-infused sheets of manila hemp dispensed from Kleenex-like boxes. They were invented in 1857 by a New York entrepreneur named Joseph Gayetty, who claimed his sheets prevented hemorrhoids.

Gayetty was so proud of his therapeutic bathroom paper that he had his name printed on each sheet. But his success was limited. Americans soon grew accustomed to wiping with the Sears Roebuck catalog, and they saw no need to spend money on something that came in the mail for free.

Toilet paper took its next leap forward in 1890, when two brothers named Clarence and E. Irvin Scott popularized the concept of toilet paper on a roll. The Scotts' brand became more successful than Gayetty's medicated wipes, in part because they built a steady trade selling toilet paper to hotels and drugstores.

But it was still an uphill battle to get the public to openly buy the product, largely because Americans remained embarrassed by bodily functions. In fact, the Scott brothers were so ashamed of the nature of their work that they didn't take proper credit for their innovation until 1902.

"No one wanted to ask for it by name," says Dave Praeger, author of "Poop Culture: How America Is Shaped by Its Grossest National Product."

"It was so taboo that you couldn't even talk about the product." By 1930, the German paper company Hakle began using the tag line, "Ask for a roll of Hakle and you won't have to say toilet paper!"

As time passed, toilet tissues slowly became an American staple. But widespread acceptance of the product didn't officially occur until a new technology demanded it.

At the end of the 19th century, more and more homes were being built with sit-down flush toilets tied to indoor plumbing systems. And because people required a product that could be flushed away with minimal damage to the pipes, corncobs and moss no longer cut it. In no time, toilet paper ads boasted that the product was recommended by both doctors and plumbers. Mental Floss: 5 times drug companies promised too much

Strength of going soft

In the early 1900s, toilet paper was still being marketed as a medicinal item. But in 1928, the Hoberg Paper Company tried a different tack. On the advice of its ad men, the company introduced a brand called Charmin and fitted the product with a feminine logo that depicted a beautiful woman.

The genius of the campaign was that by evincing softness and femininity, the company could avoid talking about toilet paper's actual purpose. Charmin was enormously successful, and the tactic helped the brand survive the Great Depression. (It also helped that, in 1932, Charmin began marketing economy-size packs of four rolls.) Decades later, the dainty ladies were replaced with babies and bear cubs -- advertising vehicles that still stock the aisles today.

By the 1970s, America could no longer conceive of life without toilet paper. Case in point: In December 1973, Tonight Show host Johnny Carson joked about a toilet paper shortage during his opening monologue. But America didn't laugh. Instead, TV watchers across the country ran out to their local grocery stores and bought up as much of the stuff as they could.

Also telling was that, in 1978, a TV Guide poll named Mr. Whipple --the affable grocer who implored customers, "Please don't squeeze the Charmin" -- the third best-known man in America, behind former President Richard Nixon and the Rev. Billy Graham. Mental Floss: Cheetos Lip Balm and other bizarre brand extensions

Rolling the world

Currently, the United States spends more than $6 billion a year on toilet tissue -- more than any other nation in the world. Americans, on average, use 57 squares a day and 50 pounds a year. Even still, the toilet paper market in the United States has largely plateaued.

The real growth in the industry is happening in developing countries. There, it's booming. Toilet paper revenues in Brazil alone have more than doubled since 2004. The radical upswing in sales is believed to be driven by a combination of changing demographics, social expectations, and disposable income.

"The spread of globalization can kind of be measured by the spread of Western bathroom practices," says Praeger. When average citizens in a country start buying toilet paper, wealth and consumerism have arrived. It signifies that people not only have extra cash to spend, but they've also come under the influence of Western marketing.

America without toilet paper?

Even as the markets boom in developing nations, toilet paper manufacturers find themselves needing to charge more per roll to make a profit. That's because production costs are rising. During the past few years, pulp has become more expensive, energy costs are rising, and even water is becoming scarce. As the climate continues to change, toilet paper companies may need to keep hiking up their prices. The question is, if toilet paper becomes a luxury item, can Americans live without it? Mental Floss: Why does bottled water have an expiration date?

The truth is that we did live without it, for a very long time. And even now, a lot of people do. In Japan, the Washlet -- a toilet that comes equipped with a bidet and an air-blower -- is growing increasingly popular. And all over the world, water remains one of the most common methods of self-cleaning. Many places in India, the Middle East, and Asia, for instance, still depend on a bucket and a spigot.

But as our economy continues to circle the drain, will Americans part with their beloved toilet paper in order to adopt more money-saving measures? Or will we keep flushing our cash away? Praeger, for one, believes a toilet-paper apocalypse is hardly likely. After all, the American marketing machine is a powerful thing.

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Once in a lifetime - 12:34:56 07/08/09

One geek hovered over a watch with his camera for this one moment...

[via sfist]

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What to Do About the Leftovers?


LIKE many things located at the intersection of obligation and potential pleasure — music recitals, family outings, the theater — leftovers are a source of complicated emotion. Just ask Diana Abu-Jaber, a novelist who once wrote a memoir told through food, “The Language of Baklava.”

At a party she held at her house in Portland, Ore., in 2001 to celebrate her marriage, two of her neighbors brought her a gift: a Mason jar with a jaunty red bow on it. “It seemed to contain chunks of some sort of appalling turgid brownish oozing cake,” Ms. Abu-Jaber said. It came with a note of explanation that read: “This half loaf of zucchini chocolate bread was a (failed) experiment. But maybe you will like it. Happy marriage!”

“To this day, we marvel at whatever might have possessed them to pass that on to us,” Ms. Abu-Jaber said.

We think of leftovers with special frequency during a recession because they represent our efforts to be economical. Frugality may be a virtue, but there is no denying that when it comes to leftovers, people get a little nutty.

That some foods, but not all foods, are more flavorsome the day after they’re made doesn’t seem to simplify matters. As Ms. Abu-Jaber put it: “Lots of dishes improve with time, and leftovers can be the sweetest sort of offering. They imply that you share a home-style friendship, that you aren’t company, but family. But sometimes leftovers are just that — the stuff no one wanted to eat the first time around.”

The complicated emotions can persist even when there’s no cooking involved.

Annabelle Gurwitch, a host of the eco-living show “Wa$ted” on the cable network Planet Green, got a call from a neighbor in early May asking for the rest of the Irish cheese from Costco that the neighbor had left at the Gurwitches’ house in Los Angeles four nights earlier. So the next morning Ms. Gurwitch’s husband drove to the neighbor’s house, dutifully returning custody of the eight ounces of cheese.

“I did feel odd giving it back,” Ms. Gurwitch said. “I felt like it was ours now.” But revenge was soon hers: a week later, dining at the cheese-revoking neighbor’s house, Ms. Gurwitch absconded with a loaf of bread that she hadn’t even brought.

In some instances, the inherent virtuousness of dispensing the world’s uneaten foods seems to fuel, if not provide rationalization for, some odd behavior.

Natasha Lehrer, an editor and writer, explained that when her mother and aunt were studying at, respectively, Oxford and Cambridge, their father, George Webber, a law professor at University College London, regularly mailed his two daughters the legs from his and his wife’s roast chicken. On Friday nights, he would wrap the legs in aluminum foil, put them in envelopes, and then pop them into the mail on his way to synagogue on Saturday morning.

“He was the Jewish mother of the family, my grandmother failing to fulfill the role,” Ms. Lehrer wrote in an e-mail message. She added that her mother ate the contents of her strange and bulbous care packages but that her aunt did not. “There is some truth to the notion that my mother was the obedient daughter (ate the leg), and her sister the rebel (threw it away).”

In other instances, the unusual leftovers-inspired behavior is motivated less by a neurotic compulsion to dispense than by a dogged attempt to deplete.

Clément Gaujal, a customer quality representative for Nissan who grew up in Paris, recalled that his mother had a tenuous grasp of batch size when it came to lentils, and often ended up serving their leftovers for three or four days in a row. So, after buying a small notebook filled with graph paper, Mrs. Gaujal started a lentils diary: she and her husband and four sons would chronicle how the lentils were prepared at each meal, how much was eaten by various members of the family, what was discussed during the meal, and, of course, what percentage of the offerings were left uneaten. Any family member not in attendance at any given meal was the subject of mild, legume-based ridicule.

Continue Reading over at the NY Times.com]

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2009-07-08

Scientists Claim to Have Created Human Sperm in Laboratory

The researchers believe the work could eventually help men with fertility problems to father a child. [via bbc]

But other experts say they are not convinced that fully developed sperm have been created.

Writing in the journal Stem Cells and Development, the Newcastle team say it will be at least five years before the technique is perfected.

They began with stem cell lines derived from human embryos donated following IVF treatment.

The stem cells had been removed when the embryo was a few days old and were stored in tanks of liquid nitrogen.

The stem cells were brought to body temperature and put in a chemical mixture to encourage them to grow. They were "tagged" with a genetic marker which enabled the scientists to identify and separate so-called "germline" stem cells from which eggs and sperm are developed.

The male, XY stem cells underwent the crucial process of "meiosis" - halving the number of chromosomes. The process over creating and developing the sperm took four to six weeks.

Understanding sperm

The Newcastle team say the sperm were fully mature, mobile sperm and they have produced a video to back up the research.

FROM BBC WORLD SERVICE

Professor Karim Nayernia at Newcastle University and the NorthEast England Stem Cell Institute says: "This is an important development as it will allow researchers to study in detail how sperm forms and lead to a better understanding of infertility in men - why it happens and what is causing it.

"This understanding could help us develop new ways to help couples suffering infertility so they can have a child which is genetically their own.

"It will also allow scientists to study how cells involved in reproduction are affected by toxins, for example, why young boys with leukaemia who undergo chemotherapy can become infertile for life - and possibly lead us to a solution."

However, Professor Nayernia stressed the researchers had no intention of "producing human life in a dish".

Perfectly viable human embryos have been destroyed in order to create sperm over which there will be huge questions of their healthiness and viability
Josephine Quintavalle
Comment on Reproductive Ethics

But Dr Allan Pacey, a sperm biologist at the University of Sheffield, said he was not convinced the sperm were fully developed.

"The quality of the images is not of sufficiently high resolution and I would need more data. They are early sperm, but functional tests would be needed to know exactly what has been achieved."

The sperm cannot be used for fertility treatment as this is prohibited under UK law. The scientists in Newcastle say it will be at least five years before the technique is perfected - when they believe it should be available to help infertile men.

This research also raises ethical issues. Josephine Quintavalle from Comment on Reproductive Ethics (Corethics) said: "This is an example of immoral madness. Perfectly viable human embryos have been destroyed in order to create sperm over which there will be huge questions of their healthiness and viability.

"It's taking one life in order to perhaps create another. I'm very much in favour of curing infertility but I don't think you can do whatever you like."

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Science of risk-taking: Why smart people do reckless things

The pursuit of a thrill can make us take crazy chances: bungee-jumping, say, or skydiving. And then there's paying for a prostitute when you're a public figure the whole world is watching. In all such cases, excitement is involved--so why does it seduce some of us while leaving others cold? [via time]

The answer may start with brain chemistry. In the 1990s, Israeli researchers identified what they thought of as a risk gene, a bit of behavioral coding that changes the reabsorption of the neurotransmitter dopamine, making it easier for some people to respond to stress or anxiety. The higher your threshold for those feelings, the higher your tolerance for risk. But that accounts for only 10% of thrill-seeking behavior. A later University of Delaware study suggested that another neurotransmitter, serotonin, plays a role as well. The chemical helps inhibit impulsive behavior, and it could be in short supply in people who take chances.

Some scientists point to high testosterone levels combined with low monoamine oxidase inhibitors, which regulates dopamine. The role of testosterone may also implicate evolution. When giant beasts stalked the earth, men took big risks to hunt big game. That could explain why males seem more likely to take chances than females do.

Not all risks have to be serious ones. Marvin Zuckerman, psychologist and professor emeritus at the University of Delaware, says risk-taking can mean seeking sensory experiences through food or travel or the more primal thrills of sex--as may be the case with Eliot Spitzer. The problem is, he says, that "high-sensation seekers tend to underestimate the risk."

None of this means Spitzer was a blameless victim of chemistry. Sometimes hubris is just hubris. But humans habituate to thrills, which means needing more and more to get the same buzz. "You want to re-create the high, so you up the ante," says neuropharmacologist Candace Pert. And as Spitzer learned, when you risk everything, you can lose it too.

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14 Basic Skills All Men Should Possess

In today’s modern world there are many things we take for granted, many things our fathers would have known how to do, and some others that might baffle them. Additionally, on average, Americans and European men are starting to get married older, meaning that there is now a need to be self-sufficient in things long-considered to be within the realm of the woman. Whether you’re out camping, or at home or work, there are some basic skills a man must possess. The following are fourteen of examples of these skills - if you don’t know them, you should learn them, or you may be caught unaware sooner than you think. If you can think of others, please leave them in the comments below. [via manolith]

Drive a Stick-Shift

01

Source

It’s a sad thought that more men, every day, are coming of age with absolutely no experience driving a stick-shift. To really add insult to injury, there are more men running around who don’t know how to drive a car period, but they’re beyond help if they’re that far gone. Driving stick is not a difficult thing to learn, and you don’t need to own a manual-transmission vehicle to acquire this skill. Have a friend teach you, hell, rent a car if you have to, it only takes a couple of hours to get the hang of it. At some point, just about everyone comes across a situation when they need to drive someone else’s car, and there’s a pretty decent chance that car will be stick. You’ll want at least a vague familiarity with it.

Hook up an Entertainment Center

02

Source

There is absolutely NO excuse for this one. It’s now 2009, TV’s with wires coming out the back of them haven’t been new or fangled for 20 years. The wires are color-coded, and even labelled with handy names like “input” and “output.” Here’s a hint, if something outputs, there’s an input somewhere waiting for it. With HDTV’s on the rise now, it’s even easier with HDMI plugs, since there’s only one cable. Your grandfather may get away with having the Geek Squad come out to the house to install his new TV, but you need to man up and handle your own business.

Fix a Toilet

plumer

Source

Everyone has a toilet, most houses even have more than one. They’re not new and they’re not that scary inside, either, yet somehow this all goes out the window the moment that flush handle stops making noises. Odds are, if you take the lid off the back of the toilet and peek in there, you’re going to immediately see what’s wrong. It’s not a complicated assembly, and if you really can’t figure out how the flapper works, the guy at Home Depot will be happy to take one and half minutes to explain it to you.

Navigate a Map and Use GPS

04
Source

There should never be any instance when a man is handed a map and says “I don’t know what I’m looking at here.” It may sound silly to some, but it happens every day. The culprit is usually the same guy who can’t drive. Roadmaps aren’t exactly of the difficulty level the Goonies had to deal with; they have clearly marked labels and landmarks, just like the road you’re on. The same goes for ditching the map and using a GPS device, which are built to be easy enough to operate one-handed and without looking. That’s their purpose, so you shouldn’t have a problem learning how to use one.

Change the Oil

051
Source

Granted, in a decade or so cars that even have oil to change will be much less common, but right now they’re the run of the mill and have been since your grandparents were toddlers. Every man should be able to, if needed, change the oil in his car, as well as swap the spark plugs and the air filter. These three things make up the bare minimum maintenance-skills trifecta for car-owners. The only exception to this rule would be if you grew up filthy rich, and only drove cars that required special garage tools and special knowledge and calibration. That’s probably not you.

Balance a Checkbook

balance

Source

A man needs to be able to manage his money. That’s just a simple fact of life, a part of growing up, and a major factor in whether or not he spends his life alone and miserable. Now, while it’s true that money isn’t everything, it definitely matters quite a bit. A woman isn’t necessarily shallow if she doesn’t want to spend her life with a guy who can’t keep his bank account from over-drafting, she’s just got good sense.

Cook the Perfect Steak

steak

Source

A timeless symbol of manhood, cooking the perfect steak is a long sought-after goal for any man who’s ever touched a grill. It’s just one of those things we all have to strive for in life. On top of that, it’s a great way to garner respect around the neighborhood, and it’s sure to get you a reputation as a good cook regardless of any actual cooking skills. The last thing you want is for your own wife or girlfriend to ask that you let your friend man the grill on the 4th of July. It should always be you.

Swim the Breaststroke

416542258_ff0fc69136

Source

The need to be able to swim is one of basic survival. If you fall into a body of water, you need to be able to get back out, otherwise you’re a danger to yourself and others. You don’t need to be an Olympic-style swimmer, but you should at the very least be able to pull off a breaststroke if your life depended on it, and it might, you really never know. If the whole impending doom thing doesn’t sway you, then the fact that you look lame dog-paddling across the lake might.

Write Effectively

10
Source

Unless you plan on spending your entire life working construction, and not as the foreman, you’re going to have to write more than one paragraph at some point. When that time comes, you need to be able to string something together that’s both coherent, and correct. That means spelling, grammar, and proper punctuation, all things taught throughout high school. If, like most young men, you weren’t paying any attention during high school and now can’t write a paper to save your life, there are plenty of resources available on the Internet; take some time and rectify your mistakes before it’s too late.

Dress for the Occasion

dress

Source

Jeans and a T-shirt are great, every guy needs to be comfortable, and nobody would fault a guy for wearing his favorite jeans to the store. That’s a far cry from going to a job interview, a wedding, or to a yacht party dressed like this. A man needs to have a presence and that means not looking like a drowned rat in unwashed clothes. You need to be able to dress yourself, and women will attest to this. It may be a little more expensive than the thrift store, but the payoff is ten-fold. If you lack fashion sense, and many men do, take a woman with you. There is no better shopping partner than a fashion-conscious woman.

Sew a Button

12
Source

Yes, you can run around asking every woman in sight if she can help you fix your broken button, but you’re going to look like a jerk. It’s pretty easy to fix a rogue button if you can get ahold of a needle and thread. All you need to do is thread the needle, and then start looping it through the button holes and fabric. It doesn’t have to be pretty, it just has to keep the button on your clothes until you can replace them or find someone to do a professional job (like your mother). The last thing you want to do is to just walk around missing a button, that just looks ridiculous.

Do Laundry Properly

13
Source

Many men get away without the most rudimentary of laundry skills, but they’re the guys who only own one pair of Levi’s and three black T-shirts. Socks and underwear are always optional to these gentlemen and they live the perennial single life. A man needs to be able to take care of his clothes, and that includes sorting them to allow for color-bleed as well as fabric types. The dryer can also be a deal breaker- even when washing correctly, and you don’t want to end up with a shirt that fits a 10 year old. Learning this skill is actually a pretty involved, drawn-out process, but with enough trips to the laundromat, and enough stupid questions annoying the women that happen to be there, you can learn how to handle your clothes like a fashion expert- and maybe even get a date while you’re at it.

Handle Roadside Emergencies

14
Source

If you’re going to be out on the road, then you need to be able to handle a flat tire or jump a battery. Not knowing these two simple things can be just as bad as walking into the desert with no water. It’s also important that you be able to stop to help others who are stranded on the side of the road when they don’t know how to change their flat tire.

Build a Fire

15
Source

Much like swimming, this is a basic survival skill that mankind developed long ago. There is always the off-chance that you may need to spontaneously build a fire, and you should have at least some inkling of how to go about doing it if the need ever arises. You don’t need to become an expert fire-starter, but you should at the very least be aware of the various methods that exist. There is no shame in taking the easy way out; always having a lighter, or a book or box of matches on hand. Weatherproof matches in your glovebox are always a good idea, and flint-strikers are cheap and non-combustible alternatives as well. Man discovered fire, don’t be the guy who never learned how to use it.

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The Energy of the Planet (HD)



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2009-07-05

What Your Gadget Really Costs

The cost to make an iPod, Xbox, and other electronics has big bottom-line implications at Apple, Microsoft, and their peers. Some companies are willing to swallow losses on some gadgets—for instance, gaming consoles—in hopes that they'll make up the difference, and then some, on sales of related gear, such as video game software. Other companies, including Apple, are able to sell many products for a healthy profit from the get-go. [via yahoo&business week]

Market research company iSuppli takes it upon itself to tear down popular gadgets to find out the price of the component parts and the vendors supplying those ingredients. A rundown of several recent iSuppli teardowns follows—each slide lists the product, maker, release date, retail price on the release date, and iSuppli's estimate of the cost of materials.

Apple iPhone 3GS

3gs.jpg
Apple.com

Date: June 19, 2009
Retail price: Starting at $199
Cost of components: $179.16

Usually the cost of components goes down from one generation of a product to the next. The iPhone 3G, released in July 2008, cost $53 less to build than the original iPhone, released in 2007. But costs rose by about $5 for the iPhone 3GS. One reason is that the price of memory hasn't declined as quickly as in the past. The newest iPhone comes in two flavors, 16 gigabytes and 32 gigabytes, while the high-end version released in 2008 had 16GB of memory. An improved 3-megapixel camera with auto-focus costs more than the camera used in the previous generation. Finally, a new Samsung applications chip, at $14.46 a pop, costs a dollar more than last year.

Palm Pre

palm_pre.jpg
Palm.com

Date: June 6, 2009
Retail Price: $199.99 after $100 mail-in rebate
Projected Cost of Components: $137.83

Palm needs a winner in the Pre, and it's up against some formidable competition in a smart phone field that includes Apple and its iPhone and Research In Motion, maker of the BlackBerry. Boasting a completely new operating system called WebOS, the Pre bears little resemblance to the Treo line of smart phones that Palm has sold for years. Like the iPhone, the Pre sports a so-called multi-touch display that lets the screen react to more than one finger touch at a time. In an analysis of the probably cost of Pre components, iSuppli estimates the display alone runs $39.51, or almost one-fourth the total hardware expense. Add in $15.96 for eight gigabytes of flash memory, $15.41 for wireless components, and $12.39 for the 3-megapixel camera, and you've accounted for more than half of the Pre's estimated hardware cost.

Amazon Kindle 2

kindle_2.jpg
Amazon.com

Date: Feb. 9, 2009
Retail Price: $359
Cost of components: $185.49

Amazon's second device to bear the Kindle name is thinner than its predecessor, and in some ways more sophisticated. The main cost-driver is the $60 display designed by E Ink Corp., while a wireless module from Novatel Wireless adds another $39.50 to the cost of materials. An applications chip from Freescale Semiconductor adds another $8.64 while two kinds of memory chips from Samsung add another $6.10. Add in $4.45 for the enclosure, $7.50 for the battery and you've accounted for most of the materials and manufacturing cost of the device, according to iSuppli estimates.

Research In Motion BlackBerry Storm

bb_storm.jpg
Blackberry.com

Date: Nov. 21. 2008
Retail price: $249 before rebate
Cost of components: $202.89

Research In Motion's latest effort to outpace Apple in the hotly contested smart phone market, the BlackBerry Storm sports a unique touch screen design that evokes the iPhone in many ways. Reports say RIM sold more than a half a million Storms in its first month on the market. All told, the materials used to make it cost $202.89, according to an iSuppli teardown analysis. Surprisingly, its most expensive component is not the screen, but its Qualcomm-made wireless chip, which costs nearly $35.

Apple iPod Touch (First Generation)

ipod_touch.jpg
Apple.com

Date: September, 2007
Retail price: $299 (8GB), $399 (16GB)
Cost of components: $147 (8GB), $179 (16GB)

Was the First Generation of the iPod Touch, introduced in the fall of 2007, really just an iPhone missing all the features of a phone? Yes and no. Having excluded all the chips related to running the phone, Apple made the iPod touch thinner, but also managed to cram more flash memory into the 16GB version, or twice the storage capacity of the iPhone available at that time.

Microsoft Xbox 360

xbox_360.jpg
Andy Rain/Bloomberg News

Date: Nov. 22, 2005
Retail price: $399
Cost of components: $470

Microsoft was willing to take a loss on the second generation of its video game console. The aim: recoup the losses on sales of games over the long haul.

Toshiba HD-A1 HD-DVD Player

toshiba_hd_dvd.jpg
HD DVD Promotion Group via Bloomberg News

Date: March, 2006
Retail price: $499
Cost of components: $700

Toshiba was willing to sell its first HD-DVD player at a loss in hopes of an early lead in the next-generation DVD battle with rival Sony.

Apple iMac, 17 in.

imac_17.jpg
Ken James/Bloomberg News

Date: Jan. 10, 2006
Retail price: $1,299
Cost of components: $898

Even the inclusion of what was at the time a superfast Intel Core Duo chip at a cost of $265 didn't keep Apple from turning a profit on the 17-in. iMac introduced in 2006. Since then the 17-inch model has been retired and the iMac now comes in 20- and 24-inch models.

Sony PlayStation 3

playstation3.jpg
Sony.com

Date: Nov. 17, 2006
Retail price: $599 (60GB) $499 (20GB)
Cost of components: $840 (60GB) $805 (20GB)

Much like Microsoft did with the Xbox 360, Sony hoped to score big in the end by taking a hit in the short term. Having a year's head start was good for Microsoft, as falling prices on components turned its $71 per-unit loss of 2005 into a $76 per-unit profit by the end of 2006, by iSuppli's calculations.

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Train hits and kills pedestrian, then does it again

An Amtrak commuter train struck and killed two pedestrians in separate incidents in Berkeley and Oakland Friday afternoon, according to train officials and the Alameda County Coroner's office. [via sfgate]

The first incident occurred at 12:20 p.m. just north of the Berkeley Amtrak, said Amtrak spokesman Cliff Cole.

About two hours later, Cole said, the same train struck and killed another pedestrian just south of the Oakland station near the intersection of East 12th Street and 29th Avenue.

Officials with the Capitol Corridor train system, which travels between the South Bay and the Sacramento area, said it was the No. 535 train heading south from Sacramento to San Jose.

There were delays to the system shortly after the incident, said spokeswoman Luna Salaver.

According to the Alameda County Coroner's Office, an unidentified woman who appeared to be in her late 60s was the victim of the Berkeley collision, and an unidentified male whose age is unknown was the victim of the Oakland collision.

Deputy Coroner T. Engel of Alameda County said Friday evening that both victims appear to have been killed instantly by blunt trauma, and that the incidents are "both possibly suicide."

He said the identification process is continuing, and next of kin have not yet been identified.

Cole said that after an investigation into the first collision, the train was given a new crew. The train continued south from the area about 1:50 p.m.

At about 2:15 p.m., the second collision occurred, Cole said. The train was taken out of service for the day and its 15 passengers were transferred to another train.

He said that in both incidents it appears that the victims were trespassing on the tracks.

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Bride wants divorce for taking too much time to take a dump

A BRIDE has demanded a divorce from her husband of just one week who left her at an airport after their romantic newlywed jaunt because she took long in the toilet.

The Daily Mail reports that only a week of married life, one couple's romance came to a dramatic end after the bridegroom decided his wife simply spent too long in the bathroom. [via news.au]

His solution was simple. Get on the plane without her.

The woman in question, a teacher, had gone to use the facilities at the airport before boarding a flight back in Saudi Arabia.

Quite how long she stayed in the toilet remains unclear.

What is certain is she emerged to discover her husband had vanished without trace.

The woman, who had paid for the holiday, began a desperate search of the airport and grew increasingly concerned that something terrible had happened to him.

It eventually emerged that he had in fact boarded a plane, according to the Saudi Gazette.

When he arrived at his destination, he calmly told relatives his new wife was still in Malaysia.

His bride was not so calm about his behaviour. She has demanded an immediate divorce.

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2009-07-04

Man stares death in the face, and then takes a picture of it



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10 humor sites sure to make you LOL


Bored with Pearl, the cursing toddler landlord demanding rent money? Not amused by those cutesy pictures of cats with the baby-speak captions? [via cnn]

Maybe you need some fresh sources of Internet humor. The Web is full of clever blogs and funny sites, including many that collect amusing gags from users and find comedy in real life.

Click away from the cats and replenish your list of favorite bookmarks with these 10 new or lesser-known humor sites:

Awkward Family Photos

Snapping the perfect family photo creates stress for anyone involved. Should we go casual and wear blue jeans with polo shirts on a beach or be a bit crazy, wear matching outfits and -- wait for it -- lean toward the camera? Ah, choices. This user-powered blog highlights the most well, awkward, family photos submitted by its contributors. Just don't show this to your mom for portrait suggestions.

My Life is Average

Breaking news: Your life is most likely mundane and not glamorous or melodramatic like "Gossip Girl." Thankfully, someone has finally created a Web site for average people to commiserate about their average-ness. For a taste, here is a recent posting: "Today, I ate a "Fun Size" Snickers bar. I think that the regular size is more fun. MLIA (My life is average)."

My Parents Joined Facebook

Logging on to Facebook, one is bombarded these days with pointless quizzes, embarrassing photos and a friend request from ... Mom? The inevitable has happened -- your parents are on Facebook. Using submissions from users, this site highlights just what a foreign place Facebook is to parents. If you think associating with them in person is uncomfortable, this blog highlights the awkwardness that comes when your mom takes a "What porn star are you?" quiz.

Garfield Minus Garfield

Someone has found a way to make the Garfield cat comic strip funny: edit out Garfield. The author, who recently released a book of these comic strips, digitally edits out Garfield for a less-than-flattering portrayal of Garfield's owner, Jon Arbuckle. Without his lasagna-loving cat, he looks like a lonely man who talks to himself -- and whose life resembles that of "The 40-Year-Old Virgin." Remember, if you are having a bad day, it could be worse -- you could be Jon.

Laser Portraits

The 1980s brought great advancements in the photography world, such as the first SLR camera, the BetaCam and ... laser backgrounds. It was a magical world back then, where little Jimmy posed for his school picture not against a typical light-blue background but a "Tron"-like video game gone awry. Looking at these pictures, one has to wonder if the use of those dangerous lasers injured any kids.

Historical Tweets

Who needs high school when history can be explained in 140 characters? Did you know the origin of the Rev. Martin Luther King Jr.'s "I Have a Dream" speech? @martinlkjr tweets: "Bought a sleep journal. I keep having dreams but forget to write them down."

Safety Graphics

Safety signs are supposed to protect us from the dangers of big, scary machines and equipment. But most of the time, the signs turn out to be a parody of themselves. This blog gathers photos of actual safety signs with symbols of people being electrocuted, crushed by garage doors and so on. The "No Weapons Allowed" sign would not deter any killer from shooting the place up.

Someecards

These electronic greeting cards offer wry commentary on everything from birthdays to topical events such as swine flu and the death of Michael Jackson. A recent Father's Day card said, "You're the best father I can imagine unless you lost my inheritance in the economic meltdown in which case I can imagine better."

Graph Jam

The task of illustrating a depressing point, like a company's plunging profits, always lands on the poor graph. But no one said the lowly graph always has to be bleak -- or boring. This Web site displays the best user-submitted graphs on a variety of oddball topics, from the percentage of people who dislike Michael Jackson to things people want to do in New Jersey (No. 1 option: Leave). Although GraphJam has been around for awhile, it remains one of the cleverest sites on the Internet.

This is Why You're Fat

Feeling regretful about those French fries you had with lunch? Here is a site that makes those greasy treats look healthy. Witness the chicken finger bacon pizza, which is drenched in Thousand Island dressing and baked to golden perfection, or the Pattie LaBurger, a triple-bacon cheeseburger that uses deep-fried burger patties as buns. If you dare to eat any of these, make sure you have a cardiologist on speed dial.

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Fish With Human Teeth [pics & vid]

This incredible fish was found with unique human-like teeth, it has yet to be identified by scientists…

Update: per comments from source, Just a little FYI, the first two fish are “Sheepshead Drum” Scientific Name: Archosargus probatocephalus, I suppose it might have somehow been named by scientists even if it hasn’t been identified.






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2009-07-03

99 Things To See on the Internet

Some of these you may have already seen, some you may have not...

[via time] I remember my first viral video. The year was 2001, and I was a fresh-faced teenager with my first high-speed Internet connection. Someone showed me a Flash animation featuring 1980s Japanese video-game images repurposed into a techno-music montage. Or something. I'm not really sure. I didn't understand All Your Base Are Belong To Us then, and I don't understand it now, but I can't deny its Internet significance. All I remember is that people wouldn't stop saying "Somebody set up us the bomb" for at least a week.

Since then, I have become thoroughly entrenched in Internet pop culture. (I'm pretty sure that half my workday is spent exchanging YouTube videos with co-workers, but don't tell anyone.) There was the Star Wars Kid (2002); Homestar Runner (which I saw in 2003-04); and Tom Cruise's Scientology video (2008). When a friend refused to stop singing "Peanut Butter Jelly Time," I didn't speak to her for three days because whenever I did she would sing it, and the song would get stuck in my head. But that was in 2002, and I haven't seen the video since. That is, until now. (See the 50 best websites of 2008.)

Advertising copywriter Greg Rutter has compiled everything great about the Internet and put that on one Web page. Youshouldhaveseenthis.com is a list of 99 videos and websites that any self-respecting Internet addict needs to see — and probably already has.

So if you have a lot of free time, here are the best things the Internet has to offer:

Animal videos: 11
• Animal videos that should come with a warning because they're too adorable and will make you cry at work: 1
• People who injure themselves: 6
• People who injure other people: 3
• Children who will grow to