Chuckles of the Day





Blonde Pilot Emergency Landing Dialog

A young blonde pilot is beginning flying lessons and is in a two-seater airplane with just the instructor pilot. He has a heart attack and dies. The frantic young blonde pilot calls out a May Day.

“May Day! May Day! Help me! Help me! My instructor pilot had a heart attack and is dead, and I don’t know how to fly. I’m just learning to be a pilot. Help me! Please help me!

“She hears a voice over the radio saying:

“This is Air Traffic Control and I have you loud and clear. I will talk you through this and get you back on the ground. I’ve had a lot of experience with this kind of problem.

‘Now, just take a deep breath. Everything will be fine! Is the plane flying level? Is the instructor pilot strapped in his seat? Just give me your height and position.”

She says, “I’m 5’4″ and I’m in the front seat.”

(After a long pause)

“O.K.” says the voice on the radio . . . .

“Now, repeat after me:”

“Our Father Who art in Heaven . . . . . . . ”

* * * * * * *

Is There is a Blonde on the Plane?

A blonde gets an opportunity to fly to a nearby country. She has never been on an airplane anywhere and was very excited and tense. As soon as she boarded the plane, a Boeing747, she started jumping in excitement, running over seat to seat and starts shouting, “BOEING! BOEING!! BOEING!!! BO…..”

She sort of forgets where she is, even the pilot in the cock-pit hears the noise. Annoyed by the goings on, the Pilot comes out and shouts “BE SILENT!”

There was pin-drop silence everywhere and everybody is looking at the blonde and the angry Pilot. She stared at the pilot in silence for a moment, concentrated really hard, and all of a sudden started shouting, “OEING! OEING! OEING! OE….”





 

 

 

 

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Chart: U.S. Flu Season Back Ealier Than Usual

Flu hospitalizations reach their highest point since 2010 according to the CDC.

Pandemic-popularized precautions such as social distancing, regular handwashing, and wearing face masks, led to a remarkable period which, according to lab data compiled by the WHO, saw influenza infections almost disappear for 18 months.

Source : Chartr

 

 

 

 

In Pictures: New Burgers of Mos Burger Japan

 

 

 

 

New Studies Demonstrate Nuts Improve Cognition and Gut Health

William Bradford Nichols wrote . . . . . . . . .

Researchers are revealing that just four weeks of eating mixed tree nuts could have positive effects on mood, memory and overall thinking capability. This same study and others also found that eating nuts can help to modulate metabolites, bacteria and microbes in the gut.

We look at two recent studies – one on mixed nuts and one on almonds – to see how the tree-born treats can best benefit the body, especially hazelnuts, walnuts and almonds. Though all of the nuts on their own have previously been found to have their correlated benefits, the new studies suggest that a mix of many may provide the most noticeable health boosts.

One study, published in The Journal of Nutrition, focused on mixed nuts and their effects on cognition and the microbiome. Dr. Crystal Haskell-Ramsay, professor of biological psychology at Northumbria University, Newcastle upon Tyne, UK, and lead author of the study states, “This study provides exciting evidence for improvements to cognition following only 4-weeks consumption of tree nuts.”

“Since the study participants were healthy, non-elderly adults, it’s possible that more profound effects may be shown in those at increased risk for cognitive decline or in those with poor gut health,” she adds.

Getting highbrow with hazelnuts

The mixed nut study, funded by the organization INC International Nut and Dried Fruit, is a randomized, placebo-controlled, double-blind and counterbalanced trial including 76 healthy volunteers from 18 to 49 years of age.

The participants were given 30 g of mix of nuts – 15 g walnuts, 7.5 g hazelnuts and 7.5 g almonds – each day for four weeks, along with one microcrystalline cellulose placebo capsule. Following that, they performed a four-week washout and then switched to two placebo capsules a day for four more weeks.

The cognitive test included word, number, picture and location recall, measuring choice reaction times and accuracy and logical reasoning along with other factors.

The results show “significant increases” in reaction and recall times across all factors, as well as an increased aversion to false selections when recalling the pictures, numbers and words.

An almond a day?

The study further measured the nuts’ effects on the makeup of the microbiome. Researchers took stool and urine samples twice (before and after) during the trial.

It found that the bacteria Lachnospiraceae was significantly increased through supplementation, which has been found to produce short-chain fatty acids. It also found a 25% increase in the short-chain fatty acid butyrate.

A separate study, published in The American Journal of Clinical Nutrition, found that eating roughly 46 almonds a day (about 56 g) can improve butyrate levels in the microbiome, improve overall gut health and act as a source of fiber.

“Butyrate is involved in several health-promoting processes such as providing energy to the cells lining the gut, regulation of the immune system and signaling to the cells of the gut to absorb certain nutrients,” Dr. Alice Creedon, lead author of the almond study, recently told NutritionInsight.

Moreover, Dr. Creedon further stated that “due to the effect of almonds on increasing butyrate production, they could be promoted as a snack food that can be consumed to benefit gut health by targeting bacterial metabolism.”

Additionally, higher levels of butyrate in the gut have been linked to decreased bloating, a decreased severity in irritable bowel syndrome symptoms and reduced inflammation in the gut and body.

Source: Nutrition Insight

 

 

 

 

Scallops with Cauliflower, Capers and Raisins

Ingredients

1/2 small head of cauliflower, cut into small florets (4 cups)
1 tablespoon extra-virgin olive oil
12 jumbo scallops (1-1/2 pounds), side muscle removed
Salt and freshly ground pepper
2 tablespoons unsalted butter
1/4 cup chopped roasted almonds, preferably marcona
2 tablespoons drained small capers
2 tablespoons golden raisins
2 tablespoons balsamic vinegar
1 tablespoon chopped flat-leaf parsley

Method

  1. Bring a medium saucepan of salted water to a boil. Add the cauliflower and boil over high heat until just tender, 3 to 4 minutes. Drain, shaking off the excess water.
  2. In a large skillet, heat the oil until shimmering. Season the scallops with salt and pepper. Add to the skillet in a single layer and cook over high heat until golden and crusty, about 2 minutes.
  3. Turn the scallops. Add the butter, cauliflower, almonds, capers and raisins and cook undisturbed until the scallops are white throughout and the cauliflower is lightly browned in spots, about 1 minute longer.
  4. Add the balsamic vinegar and stir gently to coat. Transfer to plates, garnish with the parsley and serve.

Makes 4 servings.

Source: Chef Richard Reddington


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