The mysteries of work pressure to death

A stressful job can alter the way body handles fat – leading to raised cholesterol and deadly heart disease.
Spanish researchers have found that stressful situations affect how the body metabolises fat – ultimately ending up with there being too much ‘bad’ cholesterol.
The study was conducted on a sample population of more than 90,000 workers undergoing medical check-ups.The workers who stated that they had experienced difficulties in dealing with their job during the previous 12 months (8.7 per cent of the sample) had a higher risk of suffering from dyslipidemia.
Specifically, people who suffered from job stress were more likely to suffer from abnormally high levels of bad cholesterol, excessively low levels of good cholesterol and were more likely to develop blocked arteries.One of the mechanisms that could explain the relationship between stress and cardiovascular risk could be the changes in our lipid profile, which means higher rates of plaque accumulation leads to hardening of the arteries,One possibility is that stress interferes with the body’s ability to rid itself of excess cholesterol – or it may trigger a number of inflammatory processes which also increase cholesterol production.

 

Eating sugar really don’t have to worry about fat

Tuck in! Eating sweets regularly DOESN’T make you more likely to be fat or develop heart disease.
When it comes to sweets, a little of what you fancy won’t make you obese or trigger a heart attack, new research reveals.A study of more than 5,000 Americans found no link between poor health and eating sweets regularly.
Those who consumed sweets at least every other day were no more likely to be overweight or be at greater risk of cardiovascular disease than others who treated themselves about once a week or less, the research found.
The researchers said the results certainly do not provide evidence sweets can be consumed without limits, but suggest most people treat themselves without increasing their risk of obesity or heart disease.They added that more research is needed to further understand the role sweets and chocolate play in life .

Apple can wake you up in the morning

Apple, which is rich in sugar, vitamins, and food fibers, is recognized as the healthiest fruits. The natural aroma of   apple can ease the tension and make people feel more energetic. If you are tired and exhausted, apple can help you to get recovered in a faster pace because it contains sufficient amount of minerals. Next time, you can have a try of an apple rather than a cup of coffee.

Ten unexpected combinations of ingredients

While some people know about these little tricks, the majority do not. These are small tips to help you improve the foods we commonly eat – most are recommended by top chef.

1. Strawberries and Pepper
Strawberries (fresh) are usually served with a sprinkling of confectioners sugar, but the addition of very finely ground pepper heightens the flavor.

2. Apples and Vanilla
Apples are very acidic and normally require some sugar in their cooking. Most people add nutmeg or cinnamon to their apple dishes, but vanilla extract adds a deep layer of flavor that most people won’t recognize but will certainly appreciate.

3. Chili and Chocolate
Add chocolate to chili. It deepens the meaty flavor of the chili while giving a strong base note to the peppers. This is a trick well known in the South where Chili bake-offs are common.

4. Potatoes and Nutmeg
Add nutmeg – just a little – it adds a depth to the potatoes that people won’t recognize, but will definitely like. This is true of virtually every potato dish.

5. Cooking tomatoes and Foliage
Throw in a tomato branch – the branch contains all of the flavor that we love in tomatoes – pick a leaf and smell it and you will see what I mean. Simply throw in a small stick of the tomato plant and it will give your cooked tomatoes a much stronger tomato flavor.

6. Meat and Anisee
When stewing meat, throw in a star anise – you can’t taste the aniseed but the flavor adds a deep richness to the meat. This is a trick used in all meat dishes by Heston Blumenthal the owner of the Fat Duck (3 Michelin stars) 。