Health, Wellness and healthy recipes

 Fat helps digest protein -animal fat, coconuts, avocados, olive oil   Types of Olive Oil explained: Extra virgin olive oil (or EVOO) is unrefined and the least processed oil. It is considered the highest grade, among other types. It is technically made with a ground paste of olive fruits, which is then pressed into the oil with minimum heat. “ Cold-pressed” or “first pressed” is just another marketing term we often find for extra virgin olive oil. Shelf life: 12 to 18 months from production dateOrbest by date + 3 to 6 months Virgin olive oil is also unrefined oil, with a similar process to that of EVOO. But, the chemical properties are a bit different, and it is lower in grade than EVOO. Shelf life: 18 to 24 months from production dateor,best by date + 3 to 6 months Light and extra light olive oil are refined oil with no strong taste. Great substitute for baking. The refining process applies chemical and heat treatment to remove any unwanted properties resulting in a l

 I did research regarding photosensitive seizure disorder and here is some of the results: Photosensitive Seizures | Cedars-Sinai https://www.cedars-sinai.org /health-library/diseases-and-conditions/p/photosensitive-seizures.html Photosensitive seizures are more common in men than women. ... Different types of epilepsy can be identified with these patterns. Magnetic resonance imaging (MRI) and computed tomography (CT) scans may be used to look at the cause and the location within the brain. The scans can show scar tissue, tumors or structural problems in the brain. Information about Photosensitive Seizure Disorders - UMD https://trace.umd.edu /information-about-photosensitive-seizure-disorders/ Photosensitive seizure disorder is twice as common in females as in males and is a function of binocular vision. What can stimulate photosensitive seizures ? Certain flashing lights, images, and repetitive patterns may cause seizures in persons with photosensitive seizure disorde

 The Holidays are around the corner. Are you going to cook? You might like to have these Chef 's tools             I was checking out some recipes that professional cooks should learn by heart. I selected some of them and added my own notes.  Summarizing basic recipes as per New York Times. I selected few suggestions and adding my notes. 1. Salt and Pepper Shrimp Rolls: fried pepper-salt shrimp, a garlicky mayo (for smearing inside a top-split hot dog bun) and a smattering of Fresno chilies and cilantro My notes: I know I don't make shrimp rolls, so I'll pass this tip. 2. roasted salmon glazed with mustard and brown sugar - used on just about any kind of thick fish fillet, like haddock, cod, halibut or bluefish. If you really enjoy crunchy, caramelized bits, put the fillet under a broiler for a few minutes at the end. My Note : I don't use any of these two ingredients. I use salt, pepper, garlic, lemon juice and olive oil 3.  roasted squash recipe: shredded, unswee