Is fasting good for you? - BBC Science Focus Magazine
Food provides the cells in our bodies with their fuel: glucose. Our bodies release a certain amount of glucose into the blood and store the rest as glycogen, releasing it as needed. Once that supply is used up – after at least 12 hours without food – our fat stores are called upon.
Burning of fats actually makes the body less hungry, something which is being researched by dieticians studying metabolism. It is also observed that fasting dampens certain types of hormones, reducing the risk of breast cancer.
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The American Psychological Association (APA) defines Eco-Anxiety as a mental health issue due to climate change. This and other existential threats are processed in the anterior cingulate cortex(ACC), a region of our brain that is also responsible for our behaviour.
Eco-Anxiety cannot be treated as it is not a specific mental health problem (yet), and we need to calm our mind by taking affirmative action. We need to concentrate on what can be controlled, taking step-by-step action, no matter how small it is, like recycling or buying second-hand, to minimize our environmental impact on the planet.
Human beings have four major blood types, A, B, AB and O.
Blood cells, like all cells, are covered with molecules called ‘antigens', which depend on our genes. ...
Identified by Dr Karl Landsteiner in 1901, the most common antigens are A and B, and a person with type O blood has neither of the antigens, while some have both of them (Type AB).
Another antigen called RhD was discovered in 1937.
Currently, we have 36 systems to categorize blood types and 346 different antigens, whose exact purpose still remains unknown.
Coffee beans are first softened in hot water or steam. Then caffeine is dissolved from the beans by using a solvent such as methylene chloride, ethyl acetate, or a gentler solvent such as w...
The solvents used to obtain decaf coffee also remove some of the flavour molecules. These are then added back.
One way is to perform a first extraction with water, then shake up the water with a small volume of methylene chloride, or pass it through a charcoal filter. Both processes selectively remove the caffeine from the water but leave most of the flavour molecules.