79 SAVED IDEAS
According to a meta-analysis, about 40% of the population has had sleep problems during the pandemic.
We know to keep a consistent schedule, avoid alcohol, caffeine and bright lights before bed and practice other sleep habits. But it is not enough to solve chronic insomnia. Our brains need to feel safe and secure to be able to fall asleep.
We have insomnia if we have difficulty falling or staying asleep three or more times a week, which lasts for months, leading to fatigue, mood changes or difficulty concentrating.
Insomnia is partly triggered by the fear and anxiety we have about not sleeping. When we start to chase after sleep - waking up later, taking naps, going to bed too early, it decreases our sleep drive. Our brain then begins to associate the bed with anxiety about falling asleep.
The Incas were the first to grind peanuts, but peanut butter reappeared in the modern world when John Harvey Kellogg filed a patent for a proto-peanut butter in 1895.
The food compound involved boiling nuts and grinding them into a paste. Kellogg promoted peanut butter as a healthy alternative to meat, which he saw as a digestive irritant.
A 1908 ad claimed that 10 cent's worth of peanuts contained six times the energy of a porterhouse steak.
By World War I, U.S. meat rationing turned consumers to peanuts. Manufacturers sold tubs of peanut butter to local grocers and advised them to stir frequently as the oil would separate and spoil.
George Washington Carver helped black farmers prosper, free from the tyranny of cotton.
Carver took over the agriculture department at the Tuskegee Institute in 1896 to aid black farmers. Carver began experimenting with plants like peanuts and sweet potatoes, replenishing the nitrogen that cotton plantations stripped from the soil, and helping farmers feed their families.
Peanut butter was first established as a delicacy. In 1896, Good Housekeeping encouraged women to make their own peanut butter with a meat grinder and suggested spreading it on bread.
Before the end of the century, an employee at Kellogg's sanitarium, Joseph Lambert, invented machinery to roast and grind peanuts on a larger scale.
You can mess up a lot more in one week than you can improve in six months of training.
Through a six-month strength-training program, one study showed older people could increase their muscle with an impressive 2.9 pounds. However, another study showed that bed-rest could make you lose 3.1 pounds of muscle within just one week.
Over 50 percent of the protein just eaten will make it into a person's circulation within five hours; the rest will be taken up by tissues in the gut or will not be absorbed. In the same period, 11 percent of ingested protein is incorporated into new muscle.
Overall, we break down and rebuilt up to 2 percent of muscle each day and completely rebuild ourselves every two to three months.
If you exercise first you're more of what you just ate. Amino acids from protein is a source of raw materials. It also acts as a signalling molecule, triggering the growth of new muscle.
In healthy adults, about 0.25 grams of protein per kilogram of body weight is ideal for a given meal. That target can be hit three to five times a day. If you exercise before you eat, your muscles become more sensitive to protein's signals.
... you're less of what you just ate. Factors that make muscles less sensitive to protein signalling is ageing. Much of the muscle loss takes place during short periods of inactivity, such as bed rest after a knee replacement.
A simple fix is never to feed someone in a hospital bed unless absolutely necessary. Instead, get them up and make them shuffle to their food. The proportion of protein eaten should be higher to ensure sufficient muscle synthesis signals.
A study found that ground beef protein resulted in more tracer amino acid absorbed as well as it being absorbed more quickly. Another study showed that people who retained more of their own teeth tended to have more muscle.
Eating lying down will slow down protein digestion and possibly reduce the synthesis of new muscle protein.