With the Home Opener just a week away, we can all rally to the call and wear Red for our Home Team to WIN.
A GREAT Season is ahead with many exciting events and experiences planned at Clipper Stadium.
Hope to see ya'll there!
Saturday, April 24, 2010
Wednesday, November 11, 2009
mmmmmmmmmmm, ready for a nap?
Does tryptophan make you tired on Thanksgiving?
by Thor on Nov. 16th, 2007in Chemical Reactions
You're getting sleepy: Is it the tryptophan in the turkey that makes you tired on Thanksgiving or other ingredients of your big feast?Courtesy LonelyBobI’ve got some friends who are already pushing the Thanksgiving envelope and having some early holiday dinners this weekend. Most of us will wait until Nov. 22 to gorge out on a big meal of turkey, and then feel quite tired and bloated from the experience.
And all of us scientific-minded people like to sound very sciency at those moments and talk about the effects that tryptophan in the turkey are having on our bodies. I’ve bought into that thinking for decades and thought I’d Google around the net to learn more about that, and was surprised to see that I’ve probably been duped.
Turkey does in fact contain high levels of tryptophan, but not anything significantly higher than lots of other meats. Tryptophan is an amino acid that our bodies can’t produce. And taken on an empty stomach, it can have a soothing, calming effect. It was even marketing as an anti-insomnia drug in the 1980s until some other significant side effects – muscle pain and death – led the government to ban it as a medication.
After a big feast, out stomachs are dealing with the amino acids from many different food sources, meaning that the tryptophan has a lot of competition in our body chemistry.
Here’s what’s more likely going on in our bodies to make us tired: the impacts of having lots of other carbohydrates in our stomachs. Carbo-heavy items like mashed potatoes, stuffing and pie take our bodies a lot of effort to digest. That internal work is a lot to handle and our bodies tire out.
So that’s the nutritional answer to why Thanksgiving dinners make us tired. I think you might also be able to chalk up your tiredness to the quality of conversation with the relatives you’re sharing the meal with or the fact that the Detroit Lions are always playing football that afternoon.
How do you deal with post-Thanksgiving dinner lethargy? Share your thoughts
by Thor on Nov. 16th, 2007in Chemical Reactions
You're getting sleepy: Is it the tryptophan in the turkey that makes you tired on Thanksgiving or other ingredients of your big feast?Courtesy LonelyBobI’ve got some friends who are already pushing the Thanksgiving envelope and having some early holiday dinners this weekend. Most of us will wait until Nov. 22 to gorge out on a big meal of turkey, and then feel quite tired and bloated from the experience.
And all of us scientific-minded people like to sound very sciency at those moments and talk about the effects that tryptophan in the turkey are having on our bodies. I’ve bought into that thinking for decades and thought I’d Google around the net to learn more about that, and was surprised to see that I’ve probably been duped.
Turkey does in fact contain high levels of tryptophan, but not anything significantly higher than lots of other meats. Tryptophan is an amino acid that our bodies can’t produce. And taken on an empty stomach, it can have a soothing, calming effect. It was even marketing as an anti-insomnia drug in the 1980s until some other significant side effects – muscle pain and death – led the government to ban it as a medication.
After a big feast, out stomachs are dealing with the amino acids from many different food sources, meaning that the tryptophan has a lot of competition in our body chemistry.
Here’s what’s more likely going on in our bodies to make us tired: the impacts of having lots of other carbohydrates in our stomachs. Carbo-heavy items like mashed potatoes, stuffing and pie take our bodies a lot of effort to digest. That internal work is a lot to handle and our bodies tire out.
So that’s the nutritional answer to why Thanksgiving dinners make us tired. I think you might also be able to chalk up your tiredness to the quality of conversation with the relatives you’re sharing the meal with or the fact that the Detroit Lions are always playing football that afternoon.
How do you deal with post-Thanksgiving dinner lethargy? Share your thoughts
Sunday, November 1, 2009
Halloween in other countries
1 "Halloween" conjures up different reactions in people within America and around the world. America has made Halloween a fun, and commercial, holiday, unlike some other countries. There is an old Celtic (KELT-ik) belief that souls of those who have passed away revisit the earth on October 31, and many countries have more serious traditions to honor the dead. Some, like America, use the night to have some fun. Unfortunately, some folks use the night as a time to play tricks on others, and that could happen in any country.
2 In some countries, "Halloween" may not even occur on October 31. Celebrations with other names may occur November 1 or at other times of the fall or even summer. Here's a sampling of what other people do to celebrate "Halloween" or festivals that honor the dead.
3 Mexico: El Dia de los Muertos (Day of the Dead) - The holiday begins the night of October 31, continuing on November 1 with All Saints Day and November 2 with All Soul's Day. These may be considered by many Mexicans as the most important celebrations of the year. Mexicans use these days as an opportunity to decorate the graves of family and friends who have passed away. November 1 focuses on children who have died, and November 2, on adults. People often set up altars with food to welcome the souls for a visit.
4 Italy: On November 1 in Sicily, children anticipate that they will awaken on November 2 to sweets and toys left by their dead relatives. Does that feel creepy to you?
By Beth Beutler frrom edHelper.com
Thanks Kat, for sharing these warm, heartfelt words of Wisdom.
A blind boy sat on the steps of a building with a hat by his feet. He held up a sign which said: "I am blind, please help." There were only a few coins in the hat.
A man was walking by. He took a few coins from his pocket and dropped them into the hat. He then took the sign, turned it around, and wrote some words. He put the sign back so that everyone who walked by would see the new words.
Soon the hat began to fill up. A lot more people were giving money to the blind boy. That afternoon the man who had changed the sign came to see how things were. The boy recognized his footsteps and asked, "Were you the one who changed my sign this morning? What did you write?"
The man said, "I only wrote the truth. I said what you said but in a different way." I wrote: "Today is a beautiful day but I cannot see it."
Both signs told people that the boy was blind. But the first sign simply said the boy was blind. The second sign told people that they were so lucky that they were not blind. Should we be surprised that the second sign was more effective?
Moral of the Story: Be thankful for what you have. Be creative. Be innovative. Think differently and positively.
When life gives you a 100 reasons to cry, show life that you have 1000 reasons to smile .
Face your past without regret. Handle your present with confidence. Prepare for the future without fear. Keep the faith and drop the fear.
The most beautiful thing is to see a person smiling, and even more beautiful, is knowing that you are the reason behind it!!!
Monday, October 12, 2009
Flu Fight
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Friday, August 28, 2009
Wednesday, April 22, 2009
MMMMMMM the Magnificant Mushroom & coupons for Groceries
High in riboflavin (a B-vitamin that promotes healthy skin and good vision), mushrooms are a sensible mealtime addition.
Incorporate this versatile food into dishes such as Mushroom Barley Soup and Pasta with Wild Mushrooms.
Or cook up an impressive plate of Stuffed Mushrooms, garnished with some fresh parsley.
Recipe: Barley Pilaf with Mushrooms
Servings: 2 Preparation Time: 5 min. Cooking Time: 35 min.
Ingredients:
2 tsp. olive oil
1 cup onion\cooked, chopped
1/4 Lbs. mushroom\cooked, thinly sliced
1 bay leaf
1/2 cup pearl barley
1 cup water
4-1/2 tsp. fresh parsley, minced
This Recipe is considered:
Low Cholesterol
Low Sodium
Cooking Directions:
Heat oil in a heavy saucepan over medium heat. Saute onion, mushrooms and bay leaf 5 minutes, stirring, until onion is softened. Stir in barley, water and salt and pepper to taste. Bring to a boil. Reduce heat to low, cover pan and simmer 30-35 minutes, or until liquid is absorbed and barley is tender. Discard bay leaf and stir in parsley. Fluff with a fork before serving.
Per Serving: calories 256, fat 6.4g, calories from fat 23%, protein 7.0g, cholesterol 0.0mg, dietary fiber 9.4g
[+/-] expand for more nutritional information
-->
Nutrients
Exchanges
Calories 256 Milk Exchanges 0.0
Protein 7.0g
Vegetable Exchanges 1.7
Carbohydrates 47.5g
Fruit Exchanges 0.0
Dietary Fiber 9.4g
Bread Exchanges 2.3
Sugar 5.3g Other Carbohydrates/Sugar Exchanges 0.0
Fat Total 6.4g Lean Meat Exchanges 0.0
Saturated Fat 1.2g
Very Lean Meat/Protein Exchange 0.0
Mono-unsaturated Fa 4.0g
Fat Exchange 0.9 Poly-unsaturated Fat 1.2g
% Calories from Fat 23%
Cholesterol 0.0mg
Sodium 13.8mg
Vitamins Minerals
Vitamin A 15.6IU Calcium 36.4mg
Thiamin (B1) 0.4mg Copper 1.6mg Riboflavin (B2) 0.5mg Iron 2.4mg Niacin (B3) 4.8mg Magnesium 54.1mg
Vitamin B6 0.8mg Manganese 0.9mg
Vitamin B12 0.0mcg Phosphorus 191.3mg Vitamin C 8.7mg
Potassium 460.8mg
Vitamin E 1.2IU Selenium 27.2mcg
Folate 36.4mcg
Sodium 13.8mg
Pantothenic Acid 1.5mg Zinc 2.0mg
From Nubella newsletter
Coupons available Here -> http://maggiesart.dealsmall.com/offer/show_offer/468
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Incorporate this versatile food into dishes such as Mushroom Barley Soup and Pasta with Wild Mushrooms.
Or cook up an impressive plate of Stuffed Mushrooms, garnished with some fresh parsley.
Recipe: Barley Pilaf with Mushrooms
Servings: 2 Preparation Time: 5 min. Cooking Time: 35 min.
Ingredients:
2 tsp. olive oil
1 cup onion\cooked, chopped
1/4 Lbs. mushroom\cooked, thinly sliced
1 bay leaf
1/2 cup pearl barley
1 cup water
4-1/2 tsp. fresh parsley, minced
This Recipe is considered:
Low Cholesterol
Low Sodium
Cooking Directions:
Heat oil in a heavy saucepan over medium heat. Saute onion, mushrooms and bay leaf 5 minutes, stirring, until onion is softened. Stir in barley, water and salt and pepper to taste. Bring to a boil. Reduce heat to low, cover pan and simmer 30-35 minutes, or until liquid is absorbed and barley is tender. Discard bay leaf and stir in parsley. Fluff with a fork before serving.
Per Serving: calories 256, fat 6.4g, calories from fat 23%, protein 7.0g, cholesterol 0.0mg, dietary fiber 9.4g
[+/-] expand for more nutritional information
-->
Nutrients
Exchanges
Calories 256 Milk Exchanges 0.0
Protein 7.0g
Vegetable Exchanges 1.7
Carbohydrates 47.5g
Fruit Exchanges 0.0
Dietary Fiber 9.4g
Bread Exchanges 2.3
Sugar 5.3g Other Carbohydrates/Sugar Exchanges 0.0
Fat Total 6.4g Lean Meat Exchanges 0.0
Saturated Fat 1.2g
Very Lean Meat/Protein Exchange 0.0
Mono-unsaturated Fa 4.0g
Fat Exchange 0.9 Poly-unsaturated Fat 1.2g
% Calories from Fat 23%
Cholesterol 0.0mg
Sodium 13.8mg
Vitamins Minerals
Vitamin A 15.6IU Calcium 36.4mg
Thiamin (B1) 0.4mg Copper 1.6mg Riboflavin (B2) 0.5mg Iron 2.4mg Niacin (B3) 4.8mg Magnesium 54.1mg
Vitamin B6 0.8mg Manganese 0.9mg
Vitamin B12 0.0mcg Phosphorus 191.3mg Vitamin C 8.7mg
Potassium 460.8mg
Vitamin E 1.2IU Selenium 27.2mcg
Folate 36.4mcg
Sodium 13.8mg
Pantothenic Acid 1.5mg Zinc 2.0mg
From Nubella newsletter
Coupons available Here -> http://maggiesart.dealsmall.com/offer/show_offer/468
copy/paste url and click on GO NOW
Tuesday, April 21, 2009
Free shipping, no late fees, and so many titles
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