Will a CLA Supplement Help You Lose Weight? Q: Will taking a CLA supplement help me lose weight? A: Conjugated linoleic acid (CLA) has been touted as an effective, stimulant- free, weight- loss supplement for more than a decade now, but unfortunately the scientific data doesn’t jive with the sales pitch. CLA is a trans fat that is found in small amount in dairy foods and almost negligible amounts in grass- fed beef (despite . CLA is actually an umbrella term for several different types of trans fats similar in chemical structure. More research is necessary to tease out which type of CLA is actually the most beneficial (but more on that later). A lot of the CLA for weight loss hype comes from what happens when you feed it to mice—they quickly transform into Mighty Mouse by reducing their body fat by as much as 6. Imagine if you could cut your body fat in half just by taking a CLA supplement day? Don’t get too excited. You’re not a mouse, so it doesn’t work that way. Reach for these fat- burning foods instead.)Despite very exciting and promising CLA weight loss animal studies , CLA pills have come up very short in delivering weight- loss results to humans. A review of eight clinical trials found a great variability in response to a CLA supplement and changes in body fat percentage. CLA dosage ranged from 0. As for body fat loss, some study participants lost nearly 7. Here's how to burn fat naturally.)The puzzling part is that the amount of CLA ingested did not seem to be related to observed changes in body composition. In other words, taking more CLA did not lead to more weight loss. This might mean that the type of CLA supplement is more important than the amount, as the type of CLA most actively involved in losing fat (the trans- 1. CLA in our diets is that particular isomer). Most supplements contain a mixture of the different types of CLA. But based on the current findings, despite all the sleek abdominals you see in advertisements, leave CLA pills out of your daily supplement protocol, as it won’t help you lose belly fat or any other type of fat. Research Shows Making This Change To Your Diet Can Help You Lose Weight Twice As Fast. Sugar has got nothin' to do with it. Can you lose 10 pounds in 2 weeks? Sounds impossible right? We have done a thorough research and made a list of the top 15 weight loss drinks that help you shed. Write down what you eat for one week and you will lose weight. Studies found that people who keep food diaries wind up eating about 15 percent less food than those. There's also some evidence linking coffee itself to weight loss and weight control. One study, published in the International. Of course you know that fruit is “good for you”, but did you know it can also help you lose weight quickly? By choosing fruits that are high in fiber, you’ll. How to Lose Weight Naturally. Naturally losing weight is a healthy and safe method of weight loss. It generally involves making small tweaks to your diet, exercise. 8 Foods That Help You Fall Asleep Fast Choose your snacks wisely and you might just snooze more soundly By Marygrace Taylor November 30, 2016. Fat Free Milk. Milk is high in calcium and study after study shows how adding more of it to your diet can help you lose weight faster mainly because of 2 reasons. Jumping into a weight loss journey without the proper tools is akin to a skydiver leaping from a plane without a parachute. Whether you're looking to lose 10 pounds. Expert Reviewed. Four Methods: Exercising to Lose Weight Making an Eating Plan Doing Weight Loss Treatments Other Proven Diets Community Q&A.
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3FC began as a personal source of diet support for sisters Suzanne, Jennifer, and Amy in 1997. The site has grown considerably based on the feedback of the many. Get a weight-loss mantra. You’ve heard of a self-fulfilling prophecy? If you keep focusing on things you can’t do, like resisting junk food or getting out the. Eat This, Not That! I was diabetic but i had bariatric surgery and about 48 hours later my blood sugar levels went down to a normal range. I still take metformin to help with weight loss. Raw Fruits & Vegetables. See #4- to- 7, 1. Cheese. Foods high in calcium like Low- fat yogurt, cheese, & milk can boost your weight loss by 7. Oatmeal. Oatmeal is high in resistant starch (See green bananas. Oatmeal keeps you full or satisfied longer than any other breakfast. Oatmeal is high. research has shown to reduce belly fat. Oatmeal keeps your blood sugar in check preventing hunger &. Apples. Apples contain a very special fiber called Pectin &. Guava. 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And at the beginning of March, I’m supposed to report on February’s 3. Tim Ferriss’s Slow Carb Diet and tell you what new and crazy trial I’m doing this month. But that’s not going to happen. Because, as I mentioned originally, I only want to do six 3. I want to be able to stop and catch my breath if needed, or prolong certain experiments, or just be normal for a while. And in this case, my experience with Slow Carb has been. And so I’d like to give it another month, for reasons that you can read about in excruciatingly long- winded detail below. But to start, here’s the overall pros and cons of this way of eating as far as I see: The pros. The diet itself is pretty awesome. I like eating lots of beans (plenty of vegetarian refried beans, plenty of black and pinto beans. Thanks for the recipe. I made this for a friend on a ketosis diet who was looking for some dessert options. I usually do mousse the old school Julia Child’s way. Learn more about best low carb (Atkins) diet plans for fast weight loss, such as paleo, mediterranean, pescaterian, raw, vegan, as well as top 3 worst diets. She has served as a book columnist. Yesterday May 5, 2015 marked day 30 of my Zero Carb diet experiment. And wow, what a month it has been! If you missed my experiment until now, here are all of the. No lentils, though. Those things are fucking disgusting) and I like being forced into eating a lot of vegetables. I feel like I’m “eating well,” whatever that means. The Downsides of These Diets The Atkins diet and the many other low-carb diets that followed in its footsteps have turned out to be less effective, and less healthy. So it’s March. And at the beginning of March, I’m supposed to report on February’s 30-day trial of Tim Ferriss’s Slow Carb Diet and tell you what new and. I also took a cue from the Four Hour Body book directly and have been eating at Chipotle once or twice a week: Steak burrito bowl, no rice, black and pinto beans, fajita onions and green peppers, tomato and corn salsas, guacamole, lettuce. That meal kicks some serious ass. I love the idea of a cheat day. It’s simple to eat in a regimented way if I know I’ll be eating whatever I want one day a week. Selective cheating is a huge psychological benefit as well as resetting your “starvation response” and pulling you out of ketosis for a while. It’s reducing my desire for certain foods. I find myself eating certain things on cheat days because I think I want them. Then I eat them and say, “That was gross. Why did I think I wanted it?” I think this is because I’m losing some of the sugar addiction that most of us have nowadays, seeing as everything has sugar added to it. I’ve also found that I don’t really want coffee anymore. I drink it on the weekends, but not on weekdays. That happened out of the blue. I didn’t try to quit; I just suddenly didn’t want it anymore. Blood sugars are OFF THE HOOK stable. I’m a type- 1 diabetic, meaning that the only insulin I get is the insulin I inject via my insulin pump. I monitor my blood sugar constantly. Before, I had good sugars on average, but now my graph looks like a flat- lining heart patient. It’s DEAD EVEN most of the time, hovering around 1. Which is an amazing benefit for someone like me, and also for nondiabetics. But especially for diabetics. Because of this, I’m using far less insulin (and saving money). There are two ways I deliver insulin: basal insulin, which is like a steady drip, and bolus insulin, which means that I give a bunch at once to compensate for the carbohydrates in a meal. I find myself rarely even giving boluses anymore. There are physiological benefits to using less insulin, but the more immediate advantage is that I’m also having to buy less of it. And it’s fucking EXPENSIVE. I estimate I’m using 3. My athletic performance is very good now that I’ve made some adjustments. Keep reading to see what I mean about adjustments. This diet was a clusterfuck for me before making the adjustments, but it’s great now, with them. The cons. There’s really only one. I’m not losing much fat. Kind of a big one, right? Seeing as the whole point of the diet is supposed to be to lose fat, the fact that I’m not seeing much of that is a problem. Now, I’m not the person this diet was really written for, I don’t think, so there’s that. I can maybe lose 1. After 4 weeks, I seem to have lost around 3 pounds. I seriously doubt that number is deceptive because I’m gaining muscle; I’m a highly- trained gym rat, and we’re not the kind of people who experience rapid “beginner’s gains” anymore. People like me are delighted if we can gain a pound of muscle in a month, and we have to eat a caloric surplus to do it. To explain a bit more, let me review the modifications I’ve had to make. If anyone is an exercise physiologist and can shed some light on this, let me know. The modifications. The problem with the diet as written is that I’m not an average case. I have too many variables: I’m training for a marathon in addition to my normal training. So in an average week, I run 3 times (a short run of 4- 6 miles, a medium run of 8- 1. Yoga workout once or twice. I’m an insulin- dependent diabetic. I’m still doing the biphasic sleep thing. So when you put all of those odd things together with a new, low- carb diet, it’s hard to figure out what’s what. When something isn’t working, it’s hard to know why. The problem I had right away was skyrocketing blood sugars that would take all day for me to bring back down. That’s not good. I could go on and on and on about this (and have, in emails to a few people), but here’s basically what was happening: I’d do a hard workout, like a hard or a long run. During that workout, my muscles want fuel. They quickly burn all of the glucose (sugar) available in the blood, and because I’m on a low- carb diet, there is no stored glucose available in my muscles (glycogen). So my body would burn fat. This feels like shit. I was slow and tired and unresponsive and beat, because fat is an inefficient fuel. After the workout, my muscles really NEEDED fuel to recoup and repair. Because there was REALLY nothing available and it needed fuel NOW, my body would turn to a process known as gluconeogenesis, which is nerd speak for “crank a fuckload of glucose into the blood by breaking down muscle and fat.”When this happens to a nondiabetic, your normal insulin response controls it and shuttles that glucose into the cells where it’s needed. When it happens to a diabetic, it’s nearly impossible to control. So I’d end up with stupidly high blood sugars all day long. Which is bad. I fixed it by adding carbohydrate immediately before, during, and immediately after my workouts. This solved the problem, but it’s no longer the same diet. So I don’t know if that’s what’s causing the slow fat loss or not. Ferris says it’s okay to have starches right after a weight training workout, but not after a run. But then, I don’t think this diet was written for runners anyway. The verdict. I have a bet going with Clay Collins that we’re jokingly calling The Internet Marketing Abs- Off 2. Clay is going to win it hands- down. I’m simply not losing fat fast enough, and I think that other than that modification, I’m doing everything right. But I decided to give it another month. Here’s why — I have three goals, and they are: Have stable blood sugar values. Maintain and increase athletic performance. Lose fat. Since I’m getting such great results on the first two goals as well as really enjoying this way of eating and living, I’ll accept a slower- than- desired fat loss for now. And after all. It’s just slow. And I really don’t have much to lose. So? Let me know. I’ve thought WAY more about this than I ever thought I’d have to, and I don’t have a degree in exercise physiology so it’s taken a lot of sleuthing. Even my doctor hadn’t thought of most of this until I pitched my thoughts to him. But if you’d like my bottom- line thoughts, they’re this: I really like the Slow Carb Diet. Free Software. FRUIT - . FRUIT is a unit testing utility written for Fortran. So that you can really do TDD, and BDD, to. Sorting Algorithms In VBHeap Sort. The Heap sort has a two- step method of sorting; first, the list is semi sorted to build a parent- child tree within the list. Binary Input Vb6 Diet ReviewsThen, the parent child tree is used to sort the list. There are several methods to implement the heap sort, with some algorithms using secondary arrays to perform the sort. The listing given performs the heap sort within the original list, and has been optimised. 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Cover a few of the better-known sorting algorithms with sample code for VB6. Format Converters (Fixed to Free, Tidy up, etc.) CONVERT - Metcalf and Reid: EZUP: FORTRAN 77 to ELF90 Compatible Format - No cost but not public domain. High performance low noise 500mW amplifier / booster for all low power FM transmitters such as BA1404, BH1417, BH1415, 433MHz transmitter modules, etc. Example Code and Models Overview. This page contains links to dozens of examples across a range of APIs that you can review to help you jump-start your work with. However large the code may be, the heap sort did have the advantage of been the fastest, non- recursive code, sort available for many years, limited to systems where memory read and write access times were similar. Listing 6 shows an optimised working example of the heap sort. Listing 6. For Loop. To Total. Percolate. Up Loop. 1. For Loop. Total To 1 Step - 1. Swap 0, Loop. 1. Percolate. Down Loop. 1 - 1. Sub Percolate. Up(Max. Level). Loop. 2 = Max. Level. Do Until Loop. Parent = Loop. 2 \ 2. If List(Loop. 2) > List(Parent) Then. Tmp = List(Loop. 2). List(Loop. 2) = List(Loop. List(Loop. 2 + 1) = Tmp. Loop. 2 = Parent. Exit Do. Sub Percolate. Down(Max. Level). Child = 2 * Loop. It was developed by Donald Shell and was published in 1. The best- known gap sequence for use in the Shell sort is 1, 4, 1. For any lists that are larger, you can calculate the next geometric progression using . The sort code is larger, mostly for the additional instructions required to find and load the next gap sequence. Also, memory usage is increased slightly to store that Gap sequence table. The Shell sort is one of the fastest, non- recursive code, sorts where memory access and write times are similar. Listing 7 shows an optimised Shell sort using Donald Shell's original recommendation of n/2. Listing 7. Offset = Total / 2. Do While Offset > 0. Limit = Total - Offset. Switch = False. For Loop. To Limit. If List(Loop. List(Loop. 1 + Offset) Then. Tmp = List(Loop. 1). List(Loop. 1) = List(Loop. Offset). List(Loop. Offset) = Tmp. Switch = True. Limit = Loop. 1 - Offset. End If. Next Loop. Loop While Switch. Offset = Offset / 2. Banana Bread ? Well, I have a treat for you. It’s been through rigorous testing thanks to Comfy Belly recipe testers who keep me inspired while helping me through the kinks in a recipe. After playing around with flaxseed, 2 bananas, and so on, what we’ve landed on is a simple and reliable banana bread recipe using just coconut flour. And, it’s nut- free, gluten- free, and grain- free. You might be familiar with this banana bread recipe and in fact it’s still my all- time favorite. Do you miss banana bread on a grain free or the GAPS diet? Well, this coconut flour banana bread will be the most moist and certainly the best banana bread you have. Banana Bread Beyond the Intro Diet This chart is a guide to introducing foods after the Intro Diet. As with all things, individual tolerance to foods will vary. To me it’s better than banana breads I have made with wheat- based flours. Now I have a nut- free, grain- free, gluten- free option that uses simple, nutrient- dense ingredients. This recipe is also one of the many new recipes I’ve written over this past summer for my coconut flour cookbook with the help of a great group of recipe testers . I feel very lucky to have them playing along with me. Here’s more information on recipe testing, if you’re interested. Print Recipe I use Magic Line pans for this recipe, which is 7. If you have been diagnosed with SIBO, please feel free to use this as a guide, but remember that every person has an individual diet that is best for their unique self. I really do like the way it bakes in this smaller size. I like to line at least the bottom of my baking pan with parchment paper but you can get away with generously greasing all sides with this loaf (clean up will be a bit more challenging though). If you want to easily pull the loaf out of the pan, line the bottom and sides of the pan with parchment paper. One way to line with parchment paper is to cut a piece of paper that expands past the width and then fold the excess paper over the sides. I find this recipe a bit on the sweet side, so I reduce the maple syrup or honey every so slightly, but it’s up to you. Some folks completely omitted the 2 tablespoons of sweetener and said it was still sweet enough for them. For the muffins, bake for 2. Make sure you’re using the correct amount of bananas and coconut flour or you will not have good results. Also, let the loaf cool completely before slicing since the moisture reduces as it cools so the loaf will become firmer over time. Mix until completely mashed and smooth. 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After losing a lot of weight, what can I do to get rid of all the extra loose skin that is sagging on my body? Congratulations on losing the weight! Your health is the most important reason to be concerned about your weight and being at a healthy weight is one of the most important factors for your overall health. However, for many, appearance plays a major role in wanting to lose weight, and get back in good physical condition. Losing a lot of weight, however, can lead to loose and saggy skin around areas of the body where fat was most deposited – in particular the belly, arms and thighs. There are things you can do to decrease your chances of loose and flabby skin from weight loss, but there are also some factors that are out of your control. Knowing this, however, will help you form a game plan to increase your success to avoid having too much extra loose skin after finally losing all of the weight. Factors out of your control that affects how your skin responds: Age. Skin health Can You Get Rid of Loose Skin After Major Weight Loss? Expert advice on why your skin won't snap back, what you can do on your own, if and when you should.The loose skin can come from pregnancy The Myth of Loose Skin Read more articles. Dietetics, author of The Body Fat Guide "Ron Brown is a certified fitness trainer who doesn't. How to prevent excess loose and sagging skin after losing weight. While it may not be possible for your skin to return to its original form without. How loose your skin gets after losing weight depends on several factors: how much weight you've lost, how old you were when you lost the weight, how many times you've. As we age, your skin loses some elasticity. So if you are younger, your skin may rebound more quickly. Genetics. Some people have a greater tendency to get stretch marks than others, depending on their genes. If you have the tendency for scarring and stretch marks, you may also have a tendency for slower skin rebound and recovery after weight loss. Length of time skin was stretched. The longer the skin was stretched, the longer it may take to recover. Things you can control that will aid in skin recovery: #1. Rate of weight loss. Losing weight with the plan to lose a safe, healthy amount of 1 to 2 pounds a week, gives excess skin time to rebound.#2. What we eat. Foods high in nutrients and certain types of foods have been shown to aid in skin elasticity. Here are some foods that studies have found to influence skin elasticity: Foods higher in gelatin, such as broth made with real bones, or using recipes with gelatin powder. Gelatin is high in glycine and proline, which are amino acids that are an important precursor to the formation of collagen. Collagen is an important protein found in connective tissue and in skin. Eating these foods gives your body the ingredients it needs to aid in skin elasticity. Foods high in unsaturated fats. Skin cell membranes need these fats to keep functioning optimally and retain shape. Good sources are nuts, avocados, olive oil, flaxseed oil, and salmon. Fruits and vegetables. Fruits and vegetables rich in vitamin C, such as strawberries and kiwi, mops up free radicals and repairs damaged DNA, but also helps the fats (mentioned above) to do their job. Vitamin C is also used for collagen production, which boosts skin firmness and fights wrinkling. Other sources of vitamin C include citrus fruits, red bell peppers, papaya and cantaloupe. Pair vitamin C with zinc. Both of these nutrients are needed to make elastin, a connective protein in the skin that keeps it stretchy. Zinc can be found in oysters, beef, wheat germ, pumpkin and sesame seeds, dark chocolate and peanuts. Eat foods with isoflavones. Foods from soy contain high amounts of isoflavones, which are naturally occurring plant compounds (phytochemicals) and have been associated with less collagen breakdown. You can find isoflavones in soymilk, tofu, chickpeas, fava beans, and edamame. Water. Skin is the largest organ of your body, and without water it will not function at its best. Give it the best chance of recovery by drinking, from. Institute of Medicine guidelines in 2. If you want to make this easier, make sure your urine is clear (not cloudy) and not overly yellow (unless you take B vitamins), but instead a pale- yellow.#3. What we put on our skin. External skin care will also give skin the external moisture it needs to look its best. Dermatologists recommend using a hydrating moisturizer within 2 minutes of leaving the bath or shower to maximize the effects by allowing for more absorption during these times. You can also try massaging the loose skin to increase blood flow, and therefore, speed up the repair process. If, following your weight loss, you have excess skin after you’ve tried the above and given it a good length of time to recover (at least two years), you may want to consider just loving yourself for the way you are and coming to peace with it, or if not, cosmetic surgery if the excess skin is bothering you. Of course, I can’t leave this topic without saying that staying physically active is always going to help, and including aerobic conditioning with strength training will give you the best all- around body; physically, and appearance- wise. Here is a basic shopping list for collagen building foods: Vitamin C: Bell peppers, strawberries, kiwi, papaya, citrus, broccoli. Zinc: Oysters, beef, mushrooms, sesame seeds, dark chocolate, peanuts. Isoflavones: Edamame, tofu, soy milk, chickpeas. Healthy unsaturated fats: Olive oil, flaxseed oil, seeds and nuts, salmon, wheat germ, avocado. All- around: Dark green leafy vegetables, purified water. Will I Have Loose Skin After Weight Loss? There are a few factors that may affect whether you'll have excess skin and how much loose skin you'll get after losing weight. Weight-loss can feel amazing, but may lose its glory when you’ve worked so hard losing weight just to end up getting an excess amount of sagging skin in return. This problem most often develops in your face, neck, under arms, abdomen and thighs. We’ve seen just about every kind of clever, DIY trick here at Lifehacker, but we’ve seen a lot of stinkers too. We recently stumbled upon an insanely popular. The Extraordinary Science of Addictive Junk Food. As he spoke, Mudd clicked through a deck of slides — 1. The figures were staggering. More than half of American adults were now considered overweight, with nearly one- quarter of the adult population — 4. Among children, the rates had more than doubled since 1. The secretary of agriculture, over whom the industry had long held sway, had recently called obesity a “national epidemic.”Mudd then did the unthinkable. He drew a connection to the last thing in the world the C. E. O.’s wanted linked to their products: cigarettes. First came a quote from a Yale University professor of psychology and public health, Kelly Brownell, who was an especially vocal proponent of the view that the processed- food industry should be seen as a public health menace: “As a culture, we’ve become upset by the tobacco companies advertising to children, but we sit idly by while the food companies do the very same thing. And we could make a claim that the toll taken on the public health by a poor diet rivals that taken by tobacco.”“If anyone in the food industry ever doubted there was a slippery slope out there,” Mudd said, “I imagine they are beginning to experience a distinct sliding sensation right about now.”Mudd then presented the plan he and others had devised to address the obesity problem. Merely getting the executives to acknowledge some culpability was an important first step, he knew, so his plan would start off with a small but crucial move: the industry should use the expertise of scientists — its own and others — to gain a deeper understanding of what was driving Americans to overeat. Once this was achieved, the effort could unfold on several fronts. To be sure, there would be no getting around the role that packaged foods and drinks play in overconsumption. Eva, Its best to check with a vet about this, and there are many good holistic vets you can write to online. I found in a google searxh : The daily requirement for an.They would have to pull back on their use of salt, sugar and fat, perhaps by imposing industrywide limits. But it wasn’t just a matter of these three ingredients; the schemes they used to advertise and market their products were critical, too.
Mudd proposed creating a “code to guide the nutritional aspects of food marketing, especially to children.”“We are saying that the industry should make a sincere effort to be part of the solution,” Mudd concluded. But according to three participants, when Mudd stopped talking, the one C. E. O. His name was Stephen Sanger, and he was also the person — as head of General Mills — who had the most to lose when it came to dealing with obesity. Under his leadership, General Mills had overtaken not just the cereal aisle but other sections of the grocery store. The company’s Yoplait brand had transformed traditional unsweetened breakfast yogurt into a veritable dessert. It now had twice as much sugar per serving as General Mills’ marshmallow cereal Lucky Charms. And yet, because of yogurt’s well- tended image as a wholesome snack, sales of Yoplait were soaring, with annual revenue topping $5. Emboldened by the success, the company’s development wing pushed even harder, inventing a Yoplait variation that came in a squeezable tube — perfect for kids. They called it Go- Gurt and rolled it out nationally in the weeks before the C. E. O. General Mills, he said, acted responsibly to both the public and shareholders by offering products to satisfy dieters and other concerned shoppers, from low sugar to added whole grains. But most often, he said, people bought what they liked, and they liked what tasted good. General Mills would not pull back. He would push his people onward, and he urged his peers to do the same. Sanger’s response effectively ended the meeting.“What can I say?” James Behnke told me years later. These guys weren’t as receptive as we thought they would be.” Behnke chose his words deliberately. He wanted to be fair. But I was also struck by how prescient the organizers of the sit- down had been. Today, one in three adults is considered clinically obese, along with one in five kids, and 2. Americans are afflicted by type 2 diabetes, often caused by poor diet, with another 7. Even gout, a painful form of arthritis once known as “the rich man’s disease” for its associations with gluttony, now afflicts eight million Americans. The public and the food companies have known for decades now — or at the very least since this meeting — that sugary, salty, fatty foods are not good for us in the quantities that we consume them. So why are the diabetes and obesity and hypertension numbers still spiraling out of control? It’s not just a matter of poor willpower on the part of the consumer and a give- the- people- what- they- want attitude on the part of the food manufacturers. What I found, over four years of research and reporting, was a conscious effort — taking place in labs and marketing meetings and grocery- store aisles — to get people hooked on foods that are convenient and inexpensive. I talked to more than 3. C. E. O.’s. Some were willing whistle- blowers, while others spoke reluctantly when presented with some of the thousands of pages of secret memos that I obtained from inside the food industry’s operations. What follows is a series of small case studies of a handful of characters whose work then, and perspective now, sheds light on how the foods are created and sold to people who, while not powerless, are extremely vulnerable to the intensity of these companies’ industrial formulations and selling campaigns. I. The Beach Boys, ZZ Top and Cher all stipulated in their contract riders that it be put in their dressing rooms when they toured. Hillary Clinton asked for it when she traveled as first lady, and ever after her hotel suites were dutifully stocked. What they all wanted was Dr Pepper, which until 2. Coca- Cola and Pepsi. But then a flood of spinoffs from the two soda giants showed up on the shelves — lemons and limes, vanillas and coffees, raspberries and oranges, whites and blues and clears — what in food- industry lingo are known as “line extensions,” and Dr Pepper started to lose its market share. Responding to this pressure, Cadbury Schweppes created its first spin. One particularly promising market, Kilduff pointed out, was the “rapidly growing Hispanic and African- American communities.”But consumers hated Red Fusion. Never again.”Stung by the rejection, Cadbury Schweppes in 2. Howard Moskowitz. Moskowitz, who studied mathematics and holds a Ph. D. I’ve optimized salad dressings and pickles. In this field, I’m a game changer.”Photo. Credit. Grant Cornett for The New York Times; Prop Stylist: Janine Iversen In the process of product optimization, food engineers alter a litany of variables with the sole intent of finding the most perfect version (or versions) of a product. Ordinary consumers are paid to spend hours sitting in rooms where they touch, feel, sip, smell, swirl and taste whatever product is in question. Their opinions are dumped into a computer, and the data are sifted and sorted through a statistical method called conjoint analysis, which determines what features will be most attractive to consumers. Moskowitz likes to imagine that his computer is divided into silos, in which each of the attributes is stacked. But it’s not simply a matter of comparing Color 2. Color 2. 4. In the most complicated projects, Color 2. Syrup 1. 1 and Packaging 6, and on and on, in seemingly infinite combinations. Even for jobs in which the only concern is taste and the variables are limited to the ingredients, endless charts and graphs will come spewing out of Moskowitz’s computer. This is the engineering approach.”Moskowitz’s work on Prego spaghetti sauce was memorialized in a 2. Malcolm Gladwell at the TED conference in Monterey, Calif.: “After . And sure enough, if you sit down and you analyze all this data on spaghetti sauce, you realize that all Americans fall into one of three groups. There are people who like their spaghetti sauce plain. There are people who like their spaghetti sauce spicy. And there are people who like it extra- chunky. And of those three facts, the third one was the most significant, because at the time, in the early 1. And Prego turned to Howard, and they said, . That is Howard’s gift to the American people. He fundamentally changed the way the food industry thinks about making you happy.”Well, yes and no. One thing Gladwell didn’t mention is that the food industry already knew some things about making people happy — and it started with sugar. Many of the Prego sauces — whether cheesy, chunky or light — have one feature in common: The largest ingredient, after tomatoes, is sugar. A mere half- cup of Prego Traditional, for instance, has the equivalent of more than two teaspoons of sugar, as much as two- plus Oreo cookies. It also delivers one- third of the sodium recommended for a majority of American adults for an entire day. In making these sauces, Campbell supplied the ingredients, including the salt, sugar and, for some versions, fat, while Moskowitz supplied the optimization. As we talked, he made clear that while he has worked on numerous projects aimed at creating more healthful foods and insists the industry could be doing far more to curb obesity, he had no qualms about his own pioneering work on discovering what industry insiders now regularly refer to as “the bliss point” or any of the other systems that helped food companies create the greatest amount of crave. I was struggling to survive and didn’t have the luxury of being a moral creature. As a researcher, I was ahead of my time.”Moskowitz’s path to mastering the bliss point began in earnest not at Harvard but a few months after graduation, 1. Cambridge, in the town of Natick, where the U. S. Army hired him to work in its research labs. The military has long been in a peculiar bind when it comes to food: how to get soldiers to eat more rations when they are in the field. 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If you’re a Tumblr, Flickr, or regular user of any other Yahoo service and have an AT& T- provided email address, it’ll stop working for those sites on June 3. Like, this Friday, June 3. Tumblr addressed the email shutdown in a post in its help center: Starting on June 3. Yahoo and Tumblr accounts through email addresses with the following domains: att. In short, if you want to use your AT& T- friendly email to access Yahoo’s services like Flickr and Tumblr, you’ll need to change your email address and create a Yahoo ID. The change might come as a surprise to AT& T users, who have been able to use their emails to access a variety of Yahoo- branded services despite the non- Yahoo email address. If you’re tired of spending all of your time writing email, or feel like your email requests never. Flickr users will have to visit an email transfer page, while Tumblr users can change their email address in their settings page. 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