The 9 Biggest Health Myths Debunked
We have all learned to wash hands in warm water. However, it does not fight germs. Water needs to boil to kill off germs.
The time spent rubbing and scrubbing hands is more important for killing germs.
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Everyone has a different requirement for water. Temperature, humidity, size, age, gender and activity have an influence on your fluid needs.
Instead, drink when you are thirsty.
Eggs have a lot of cholesterol compared to other foods. Although cholesterol in the blood is strongly related to heart disease, eating cholesterol is weakly associated with raising the cholesterol levels in your blood.
Eggs have other heart-protecting properties and eating it probably won't harm your heart.
Researchers say breakfast doesn't kickstart the metabolism and may not be the most important meal of the day. Different studies have found that skipping breakfast doesn’t lead to weight increase an...
They won't really help you lose weight. Research suggests regularly sleeping in colder temperatures may be optimal for weight loss as they stimulate the production of brown fat, the "good" fat. Brown fat keeps us warm by burning through "bad" fat stores.
Turn down the heat at night. You'll trim your belly and your heating bills.
Hot sauce can boost your metabolism. But research suggests that more-palatable, mild peppers may have the same calorie-burning potential.
Pack your salads and stir-fry with sweet peppers-including bell peppers, pimentos, rellenos, and sweet banana peppers. They're just as effective as the hot stuff.
There are just too many things living on our hands to wash all of them off.
Killing all the microbes on your hands has never even been the point of hand-washing. The point is to get as big a ...
The Centers for Disease Control and Prevention says to wash your hands for 20 seconds. The World Health Organization says hand-washing should take 40 to 60 seconds. And it's complicated to determine who is right.
The optimal length of time for hand-washing is likely to depend on many factors, including the type and amount of dirt on the hands and the setting of the person washing hands (temperature of water, washing technique, the type of soap, etc.)
Food safety researchers have to think in orders of magnitude, by necessity. Instead of aiming to completely wipe out a population of microbes, they’re trying to achieve a relative decrease as measured in orders of 10.
A 1-log reduction would be a 10-fold decrease — so, 90 percent fewer germs. A 2-log reduction is a 100-fold decrease — so 99 percent fewer germs — and 3-log is 1,000 times less, or 99.9 percent fewer. You get the picture.