1. Fish Oil

Whether you take supplements or eat wild salmon (or both), getting fish oil in your diet makes you smarter. Research shows that omega-3 fatty acids in fish oil are essential for brain function.

2. Vitamin B

The B vitamins improve memory and mood. Studies have shown that people who lack B vitamins in their bodies have greater mental decline. To get your Bs, eat turkey, beans, lentils, and bananas.

3. Breakfast

Dubbed “the most important meal of the day”, breakfast is brain food. Those who have a well-balanced breakfast show improved memory, creativity, focus, and overall performance.

4. Matcha

Matcha is a stone-ground, powered form of green tea, and it is an excellent food for increased mental alertness.

5. Antioxidants

These substances combat free-radicals in your body. To improve memory and problem solving, eat red kidney beans, blueberries, cranberries, and artichokes.

6. Ginkgo Biloba

Scientists have found that ginkgo biloba increases the blood flow to the brain to increase short-term memory, improve focus, and reduce dementia.

7. Avocado

This vegetable has monosaturated fat (the good kind), which increases blood flow. The brain needs blood to think. What’s more, avacados help lower blood pressure.

8. Meat and Fish

You find creatine in lean meat and fish. The body needs this substance for memory and intelligence. You can also buy creatine supplements at your local health food store.

9. Vitamin E

The E vitamin is necessary for brain health because it works as an antioxidant. Research has shown that Vitamin E delays the onset of Alzheimer’s disease. Eat leafy green vegetables, kiwi, and nuts to up your intake of this vital nutrient.

10. Ginseng

This root improves mental stimulation, memory, and brain function. One recent report indicates that ginseng protects the brain from toxins.

1-Quickly pickle vegetables by soaking in an acidic liquid. The simplest way you can pickle vegetables is to immerse slices or chunks in an acidic liquid such as vinegar, lemon juice, or whey. Other mildly acidic ingredients that you can use for pickling, include pomegranate juice, verjuice (underripe grape juice), soy sauce, and miso. Acid-pickled foods are a great alternative to fresh salads and can add a lot of interest to your meals. Think of them as crunchy, mouthwatering fast food.

2-Ferment fruits or vegetables into wine or vinegar. When you have a bumper crop of fruits or vegetables, that’s the time to make wine or vinegar. Ferment almost any type of fresh or dried fruit to make a delicious “country” wine. Popular fruit choices include pears, peaches, or plums, and vegetables with a sweet nature, such as beets, carrots, corn, sweet potatoes, tomatoes, or winter squash. Reclaim fruit and vegetable peels before you discard them in the compost bin and use them to make vinegar. Exploit apple peelings left over after making applesauce, as well as orange peels, pineapple peels, and potato peels. Wine or vinegar making is also a good method to make use of culls, seconds, overripe, or fallen fruit. Just make sure that any of the produce you use is free of any mold, trimmed of any bruises, and thoroughly washed.

3-Pickle or ferment vegetables with dry salt. Easy, practical, and inexpensive, you can use dry salt either to pickle or ferment a wide variety of vegetables. High salt concentration prevents fermentation to preserve vegetables in a near-fresh state. Use this method for cauliflower, cooking greens (spinach, kale, chard), shelled peas, and string beans. People familiar with this method consider dry-salted vegetables to be far superior in taste and texture to canned or frozen ones. In contrast, using a low salt concentration causes the vegetables to ferment and make products like sauerkraut or kimchi from cabbage. The sauerkraut method also works on turnips, rutabagas, and kohlrabies, for delicious wintertime sandwich and burger toppings or garnish for charcuterie.

4-Macerate fruits with alcohol. Macerating fruits in alcohol is a form of pickling that is very common in cultures throughout Eastern Europe. It is an easy process that you can do at home with fresh fruit and vodka. You can add spices to the soaking liquid and use other types of liquor (such as rum or brandy), as long as it is at least 80 proof. Brandied or maraschino cherries are common examples of macerated fruits, and the resulting fruited liquor is a delicious beginning or end to any meal.

5-Cellar root vegetables. Cellaring is any form of storage that holds food in optimum condition for an extended period. Today’s modern “root cellar” is the refrigerator. However, a cold food cellar can be accomplished by using something as simple as a cool basement closet or fashioned using a clean metal or plastic, food-safe container that is partially buried in the ground. Root crops are the ideal cold cellar inhabitant, such as beets, carrots, turnips, and parsnips. Use these vegetables throughout winter as a roasted side dish, shredded for latkes, simmered in soups and stews, or baked into muffins and breads.

When you cut into an onion, you're actually breaking open microscopic cells filled with enzymes that turn into volatile gasses when they escape. This causes a chemical reaction and creates a lachrymatory agent, similar to the chemicals used in tear gas. When the fumes reach the almond-shaped glands in the corner of your eyes, your eyes begin to produce tears in an attempt to dilute and flush the chemical from your eyes.

It can be an irritating and even painful process to slice and dice onions, so here are some ideas you can try without getting weepy:

-Use a sharp knife to cut the onion—you'll release less of the enzymes into the air.
-Cut onions in cold water.
-Cut the root last—it has a higher concentration of enzymes.
-Chill or freeze onions to minimize the amount of gas released into the air.
-Light a match before you peel or slice the onion. The sulfur disables the compounds in onions that make your eyes water.
-Use a small manual or electric food chopper or food processor.
-Wear kitchen goggles to protect your eyes.

Salmon

Super-rich in omega-3 fatty acids, salmon can effectively reduce blood pressure and keep clotting at bay. Aim for two servings per week, which may reduce your risk of dying of a heart attack by up to one-third.

"Salmon contains the carotenoid astaxanthin, which is a very powerful antioxidant," says cardiologist Stephen T. Sinatra, MD, the author of Lower Your Blood Pressure In Eight Weeks. But be sure to choose wild salmon over farm-raised fish, which can be packed with insecticides, pesticides, and heavy metals.

Not a fan of salmon? Other oily fish like mackerel, tuna, herring, and sardines will give your heart the same boost.


Avocado

Add a bit of avocado to a sandwich or spinach salad to up the amount of heart-healthy fats in your diet. Packed with monounsaturated fat, avocados can help lower LDL levels while raising the amount of HDL cholesterol in your body.

"Avocados are awesome," says Dr. Sinatra. "They allow for the absorption of other carotenoids—especially beta-carotene and lycopene—which are essential for heart health."

Olive Oil
Full of monounsaturated fats, olive oil lowers bad LDL cholesterol and reduces your risk of developing heart disease.

Results from the Seven Countries Study, which looked at cardiovascular disease incidences across the globe, showed that while men in Crete had a predisposition for high cholesterol levels, relatively few died of heart disease because their diet focused on heart-healthy fats found in olive oil. Look for extra-virgin or virgin varieties—they're the least processed—and use them instead of butter when cooking.



Nuts
Walnuts are full of omega-3 fatty acids and, along with almonds and macadamia nuts, are loaded with mono- and polyunsaturated fat. Plus, nuts increase fiber in the diet, says Dr. Sinatra. "And like olive oil, they are a great source of healthy fat."

Berries

Blueberries, raspberries, strawberries—whatever berry you like best—are full of anti-inflammatories, which reduce your risk of heart disease and cancer.

"Blackberries and blueberries are especially great," says Sinatra. "But all berries are great for your vascular health."





Legumes
Fill up on fiber with lentils, chickpeas, and black and kidney beans. They're packed with omega-3 fatty acids, calcium, and soluble fiber.

SpinachSpinach can help keep your ticker in top shape thanks to its stores of lutein, folate, potassium, and fiber.

But upping your servings of any veggies is sure to give your heart a boost. The Physicians' Health Study examined more than 15,000 men without heart disease for a period of 12 years. Those who ate at least two-and-a-half servings of vegetables each day cut their risk of heart disease by about 25%, compared with those who didn't eat the veggies. Each additional serving reduced risk by another 17%.

Honey is a sweet food made by bees using nectar from flowers. The variety produced by honey bees (the genus Apis) is the one most commonly referred to, as it is the type of honey collected by most beekeepers and consumed by people.

 High-quality honey can be distinguished by fragrance, taste, and consistency. Ripe, freshly collected, high-quality honey at 20 °C (68 °F) should flow from a knife in a straight stream, without breaking into separate drops.After falling down, the honey should form a bead. The honey, when poured, should form small, temporary layers that disappear fairly quickly, indicating high viscosity. If not, it indicates excessive water content (over 20%) of the product. Honey with excessive water content is not suitable for long-term preservation.

Honey is mainly devoid of essential nutrients, containing only trace amounts ofprotein, dietary fiber, vitamins or minerals (table).

A mixture of sugars and other carbohydrates, honey is mainly fructose (about 38-55%) and glucose (about 31%), with remaining sugars including maltose, sucrose, and other complex carbohydrates. Its glycemic index ranges from 31 to 78, depending on the variety.The specific composition, color, aroma and flavor of any batch of honey depend on the flowers foraged by bees that produced the honey.
Typical honey analysis:

Fructose: 38.2%
Glucose: 31.3%
Maltose: 7.1%
Sucrose: 1.3%
Water: 17.2%
Higher sugars: 1.5%
Ash: 0.2%
Other/undetermined: 3.2%

Honey has a density of about 1.36 kilograms per litre (36% denser than water).

Health applications

In myths and folk medicine, honey has been used both orally and topically to treat various ailments including gastric disturbances, ulcers, skin wounds, and skin burns by ancient Greeks, Egyptians and in Ayurveda and traditional Chinese medicine.

1. The Indians do not eat bread, but the rocks . So the rocks are in place of bread . 

2. In addition to the rocks plate placed several bowls with sauces that are associated with krepen . 

3. In most countries on earth eating Indian food sitting . This is part of Indian traditions and digestive . 

4. Indian Food in most cases served with aluminum plates as keep food warm. 

5. Indian Food is really poignant . There are 5 categories of combustion. Most choose the category of 2 or 3 .

Vitamin A is a group of unsaturated nutritional organic compounds, that includes retinol, retinal, retinoic acid, and several provitamin A carotenoids, among whichbeta-carotene is the most important.Vitamin A has multiple functions: it is important for growth and development, for the maintenance of the immune system and good vision. Vitamin A is needed by the retina of the eye in the form of retinal, which combines with protein opsin to form rhodopsin, the light-absorbing molecule necessary for both low-light (scotopic vision) and color vision.Vitamin A also functions in a very different role as retinoic acid (an irreversibly oxidized form of retinol), which is an important hormone-likegrowth factor for epithelial and other cells.

In foods of animal origin, the major form of vitamin A is an ester, primarily retinyl palmitate, which is converted to retinol(chemically an alcohol) in the small intestine. The retinol form functions as a storage form of the vitamin, and can be converted to and from its visually active aldehyde form, retinal.

All forms of vitamin A have a beta-ionone ring to which an isoprenoid chain is attached, called a retinyl group. Both structural features are essential for vitamin activity.The orange pigment of carrots (beta-carotene) can be represented as two connected retinyl groups, which are used in the body to contribute to vitamin A levels. Alpha-carotene and gamma-carotene also have a single retinyl group, which give them some vitamin activity. None of the other carotenes have vitamin activity. The carotenoid beta-cryptoxanthin possesses an ionone group and has vitamin activity in humans.

Vitamin A can be found in two principal forms in foods:
-Retinol, the form of vitamin A absorbed when eating animal food sources, is a yellow, fat-soluble substance. Since the pure alcohol form is unstable, the vitamin is found in tissues in a form of retinyl ester. It is also commercially produced and administered as esters such as retinyl acetate or palmitate.
-The carotenes alpha-carotene, beta-carotene, gamma-carotene; and the xanthophyll beta-cryptoxanthin (all of which contain beta-ionone rings), but no other carotenoids, function as provitamin A in herbivores and omnivore animals, which possess the enzyme beta-carotene 15,15'-dioxygenase which cleaves beta-carotene in the intestinal mucosa and converts it to retinol.In general, carnivores are poor converters of ionone-containing carotenoids, and pure carnivores such as cats and ferrets lack beta-carotene 15,15'-dioxygenase and cannot convert any carotenoids to retinal (resulting in none of the carotenoids being forms of vitamin A for these species).

Snickers is a brand name chocolate bar made by Mars, Incorporated. It consists of nougat topped with caramel and peanuts, enrobed in milk chocolate.[1] Snickers has annual global sales of $2 billion.[2]


History

In 1930 Mars introduced Snickers, named after the favorite horse of the Mars family. The Snickers candy bar consists of nougat, peanuts, and caramel with a chocolate coating. The bar was marketed under the name "Marathon" in the UK and Ireland until 19 July 1990, when Mars decided to align the UK product with the global Snickers name (Mars had marketed and discontinued an unrelated bar named Marathon in the United States during the 1970s). There are also several other Snickers products such as Snickers mini, dark chocolate, ice cream bars, Snickers with almonds, and Snickers peanut butter bars.


Caloric value

The USDA lists the caloric value of a 2-ounce (57 gram) Snickers bar as 280 kilocalories (1,200 kJ). The UK bar is now just 48g, with 245 kcal. In Canada, the 52g bar is 250 calories.

Products containing Snickers

Containing approximately 450 calories (1,900 J) per bar, deep fried chocolate bars (including Snickers and Mars bars) became a specialty in fish and chips shops in Scotland in 1995, and in the early 2000s, became popular at US state fairs.



In 2012, the British Food Commission highlighted celebrity chef Antony Worrall Thompson's "Snickers pie",which contained five Snickers bars among other ingredients, suggesting it was one of the unhealthiest desserts ever; one slice providing "over 1,250 calories (5,200 kJ) from sugar and fat alone", more than half a day's requirement for an average adult. The pie had featured on his BBC Saturday programme some two years earlier and the chef described it as an occasional treat only.

Processed foods are bad.
They are the main reason why people all over the world are getting fat and sick.

How do we know?
Every time a population adopts a “Western” diet high in processed foods, they get sick.
It happens within a few years. Their genes don’t change, their food does.

Real vs Processed Food

The word “processed” often causes some confusion, so let me clarify what I mean.

Obviously, most foods we eat are processed in some way. Apples are cut from trees, ground beef has been ground in a machine and butter is cream that has been separated from the milk and churned.

But there is a difference between mechanical processing and chemical processing.

If it’s a single ingredient food with no added chemicals, then it doesn’t matter if it’s been ground or put into a jar. It’s still real food.

However… foods that have been chemically processed and made solely from refined ingredients and artificial substances, are what is generally known as “processed food.”

Here are 9 ways that processed foods are bad for your health.


1. Processed Foods Are Usually High in Sugar and High Fructose Corn Syrup

Processed foods are usually loaded with added sugar… or its evil twin, High Fructose Corn Syrup.

It is well known that sugar, when consumed in excess, is seriously harmful.

As we all know, sugar is “empty” calories – it has no essential nutrients, but a large amount of energy.

But empty calories are really just the tip of the iceberg when it comes to the harmful effects of sugar…

Many studies show that sugar can have devastating effects on metabolism that go way beyond its calorie content.

It can lead to insulin resistance, high triglycerides, increased levels of the harmful cholesterol and increased fat accumulation in the liver and abdominal cavity.

Not surprisingly, sugar consumption is strongly associated with some of the world’s leading killers… including heart disease, diabetes, obesity and cancer.

Most people aren’t putting massive amounts of sugar in their coffee or on top of their cereal, they’re getting it from processed foods and sugar-sweetened beverages.


2. Processed Foods Are “Hyper Rewarding” and Lead to Overconsumption

We all want to eat good food. That’s just human nature.

Evolution provided us with taste buds that are supposed to help us navigate the natural food environment.

Our appetite gravitates towards foods that are sweet, salty and fatty, because we know such foods contain energy and nutrients that we need for survival.


Obviously, if a food manufacturer wants to succeed and get people to buy their product, it has to taste good.

But today, the competition is fierce. There are many different food manufacturers, all competing with each other.

For this reason, massive resources are spent on making foods as desirable as possible.

Many processed foods have been engineered to be so incredibly “rewarding” to the brain, that they overpower anything we might have come across in nature.

We have complicated mechanisms in our bodies and brains that are supposed to regulate energy balance (how much we eat and how much we burn) – which, until very recently in evolutionary history, worked to keep us at a healthy weight.

There is quite a lot of evidence that the reward value of foods can bypass the innate defense mechanism and make us start eating much more than we need, so much that it starts to compromise our health.
This is also known as the “food reward hypothesis of obesity.”

The truth is, processed foods are so incredibly rewarding to our brains that they affect our thoughts and behavior, making us eat more and more until eventually we become sick.

Good food is good, but foods that are engineered to be hyper rewarding, effectively short circuiting our innate brakes against overconsumption, are NOT good.


3. Processed Foods Contain All Sorts of Artificial Ingredients

If you look at the ingredients label for a processed, packaged food, chances are that you won’t have a clue what some of the ingredients are.

That’s because many of the ingredients in there aren’t actual food… they are artificial chemicals that are added for various purposes.

This is an example of a processed food, an Atkins Advantage bar, which is actually marketed as a low-carb friendly health food.

I don’t know what this is, but it most certainly isn’t food.

Highly processed foods often contain:

1. Preservatives: Chemicals that prevent the food from rotting.
2. Colorants: Chemicals that are used to give the food a specific color.
3. Flavor: Chemicals that give the food a particular flavor.
4. Texturants: Chemicals that give a particular texture.

Keep in mind that processed foods can contain dozens of additional chemicals that aren’t even listed on the label.

For example, “artificial flavor” is a proprietary blend. Manufacturers don’t have to disclose exactly what it means and it is usually a combination of chemicals.

For this reason, if you see “artificial flavor” on an ingredients list, it could mean that there are 10 or more additional chemicals that are blended in to give a specific flavor.

Of course, most of these chemicals have allegedly been tested for safety. But given that the regulatory authorities still think that sugar and vegetable oils are safe, I personally take their “stamp of approval” with a grain of salt.

4. Many People Can Literally Become Addicted to Processed Junk Foods

The “hyper rewarding” nature of processed foods can have serious consequences for some people.

Some people can literally become addicted to this stuff and completely lose control over their consumption.

Although food addiction is something that most people don’t know about, I am personally convinced that it is a huge problem in society today.

It is the main reason why some people just can’t stop eating these foods, no matter how hard they try.

They’ve had their brain biochemistry hijacked by the intense dopamine release that occurs in the brain when they eat these foods.

This is actually supported by many studies. Sugar and highly rewarding junk foods activate the same areas in the brain as drugs of abuse like cocaine.

5. Processed Foods Are Often High in Refined Carbohydrates

There is a lot of controversy regarding carbohydrates in the diet.

Some people think that the majority of our energy intake should be from carbs, while others think they should be avoided like the plague.

But one thing that almost everyone agrees on, is that carbohydrates from whole foods are much better than refined carbohydrates.

Processed foods are often high in carbs, but it is usually the refined variety.

One of the main problems is that refined, “simple” carbohydrates are quickly broken down in the digestive tract, leading to rapid spikes in blood sugar and insulin levels.

This can lead to carb cravings a few hours later when blood sugar levels go down again. This phenomenon is also called the “blood sugar roller coaster” – which many people who have been on a high-carb diet can relate to.

Not surprisingly, eating a lot of refined carbohydrates is associated with negative health effects and many chronic diseases.

Do NOT be fooled by labels like “whole grains” that are often plastered on processed food packages, including breakfast cereals.

These are usually whole grains that have been pulverized into very fine flour and are just as harmful as their refined counterparts.

If you’re going to eat carbs, get them from whole, single ingredient foods, not processed junk foods.

6. Most Processed Foods Are Low in Nutrients

Processed foods are extremely low in essential nutrients compared to whole, unprocessed foods.

In some cases, synthetic vitamins and minerals are added to the foods to compensate for what was lost during processing.

However, synthetic nutrients are NOT a good replacement for the nutrients found in whole foods.

Also, let’s not forget that real foods contain much more than just the standard vitamins and minerals that we’re all familiar with.

Real foods… like plants and animals, contain thousands of other trace nutrients that science is just beginning to grasp.

Maybe one day we will invent a chemical blend that can replace all these nutrients, but until that happens… the only way to get them in your diet is to eat whole, unprocessed foods.

The more you eat of processed foods, the less you will get of vitamins, minerals, antioxidants and various trace nutrients.

7. Processed Foods Tend to be Low in Fiber

Fiber, especially soluble, fermentable fiber, has various benefits.

One of the main ones is that it functions as aprebiotic, feeding the friendly bacteria in the intestine.

There is also evidence that fiber can slow down the absorption of carbohydrates and help us feel more satisfied with fewer calories.

Soluble fiber can also help treat many cases of constipation, which is a very common problem today.

The fiber that is found naturally in foods is often lost during processing, or intentionally removed. Therefore, most processed foods are very low in fiber.

8. It Requires Less Energy and Time to Digest Processed Foods

Food manufacturers want their processed food products to have a long shelf life.

They also want each batch of the product to have a similar consistency and they want their foods to be easily consumed.

Given the way foods are processed, they are often very easy to chew and swallow. Sometimes, it’s almost as if they melt in your mouth.

Most of the fiber has been taken out and the ingredients are refined, isolated nutrients that don’t resemble the whole foods they came from.

One consequence of this is that it takes less energy to eat and digest processed foods.

We can eat more of them in a shorter amount of time (more calories in) and we also burn less energy (fewer calories out) digesting them than we would if they were unprocessed, whole foods.

One study in 17 healthy men and women compared the difference in energy expenditure after consuming a processed vs a whole foods-based meal.

They ate a sandwich, either with multi-grain bread and cheddar cheese (whole foods) or with white bread and processed cheese (processed foods).

It turned out that they burned twice as many calories digesting the unprocessed meal.

The Thermic Effect of Food (TEF) is a measure of how much different foods stimulate energy expenditure after eating. It totals about 10% of total energy expenditure (metabolic rate) in the average person.

According to this study, people who eat processed food will cut their TEF in half, effectively reducing the amount of calories they burn throughout the day.

9. Processed Foods Are Often High in Trans Fats or Processed Vegetable Oils

Processed foods are often high in unhealthy fats.

They usually contain cheap fats, refined seed- and vegetable oils (like soybean oil) that are often hydrogenated… which turns them into trans fats.

Vegetable oils are extremely unhealthy and most people are eating way too much of them already.

These fats contain excessive amounts of Omega-6 fatty acids, which can drive oxidation and inflammation in the body.

Several studies show that when people eat more of these oils, they have a significantly increased risk of heart disease, which is the most common cause of death in Western countries today.

If the fats are hydrogenated, that makes them even worse. Hydrogenated (trans) fats are among the nastiest, unhealthiest substances you can put into your body.

The best way to avoid seed oils and trans fats is to avoid processed foods. Eat real fats like butter, coconut oil and olive oil instead.

Today we will talk about Japanese popular food,sushi...

1 – World’s Nutella Day
In 2007, two Italian bloggers decided to show his love for hazelnut cream in a different way. For this, they established the February 5 as World Nutella Day (Nutella Day). On that date, the goal is to eat Nutella, share recipes with the product, view photos dishes done with it and celebrate everything else that is related to sweet.

2 – Nutella is the true coffee of Champions
According to the Guinness record, the company held a breakfast held in 2005 in Germany, to mark the 40th anniversary of Nutella. The event broke the record of Biggest Breakfast – in all, 27,854 people gathered to share the meal which included bread, orange juice and Nutella, of course.

3 – Nutella is a sales sucess
A Nutella jar is sold every 2.5 seconds around the world. And a body responsible for counting the US population, records that a baby is born every 8 seconds. Just do the math.

4 – Nutella around the world
This title is not only because the hazelnut cream is a bestseller and can be found in 75 countries. The fact is that the amount of Nutella sold in a year is enough to cover more than a thousand football stadiums.

5 – Everyone loves Nutella
In 2009, the Nutella fanpage on Facebook gathered more than 2 million fans, which guaranteed him the 3rd place of the most tanned pages on the social network. The fanpage lose only to Coca-Cola and the Barack Obama. The profile is no longer on top of Facebook, but currently has more than 17 million fans.

6 – Napoleon and Hitler were responsible for vitiating the world Nutella
In 1806, Napoleon tried to stop the British trade as a way to win the war. The result was that the continental blockade caused the price of chocolate to increased absurdly. Thus, the Italian confectioners of the Turin area began adding chopped hazelnuts to chocolate so that it yielded as much as possible. This mixture was named “gianduja”.
A century later, the chocolate was again a very expensive and scarce commodity in Europe due to the Second World War. Then, an Italian confectioner called Pietro Ferrero appealed again for hazelnuts for in 1946, creating the “Gianduja cream” that would be renamed “Nutella” in 1964.

7 – The origin of the name Nutella
The gianduja – which was the cream that led to Nutella – has its name from a character in the Commedia Dell’Arte, a typical Italian theater movement. According to tradition, Gianduja was a Piedmontese character always smiling, who walked around town carrying a “Duja” which in Piedmontese dialect means “pot”. The main function of Duja was storing wine, but there are those who believe that the pot has also been used to store the hazelnut cream. The Gianduja character illustration even appeared in the first ads of Nutella.

8 – Nutella and the curious tastingBefore long, the product became so popular in Italy that traders started offering tastings of Nutella to any child who appeared with a piece of bread. The action became known as the “tasting” and was a successful marketing strategy. Needless to say everyone was addicted to delicious hazelnut cream.

Coca-Cola history began in 1886 when the curiosity of an Atlanta pharmacist, Dr. John S. Pemberton, led him to create a distinctive tasting soft drink that could be sold at soda fountains. He created a flavored syrup, took it to his neighborhood pharmacy, where it was mixed with carbonated water and deemed “excellent” by those who sampled it. Dr. Pemberton’s partner and bookkeeper, Frank M. Robinson, is credited with naming the beverage “Coca‑Cola” as well as designing the trademarked, distinct script, still used today.

Did you know? The first servings of Coca‑Cola were sold for 5 cents per glass. During the first year, sales averaged a modest nine servings per day in Atlanta. Today, daily servings of Coca‑Cola beverages are estimated at 1.9 billion globally.

Prior to his death in 1888, just two years after creating what was to become the world’s #1-selling sparkling beverage, Dr. Pemberton sold portions of his business to various parties, with the majority of the interest sold to Atlanta businessman, Asa G. Candler. Under Mr. Candler’s leadership, distribution of Coca‑Cola expanded to soda fountains beyond Atlanta. In 1894, impressed by the growing demand for Coca‑Cola and the desire to make the beverage portable, Joseph Biedenharn installed bottling machinery in the rear of his Mississippi soda fountain, becoming the first to put Coca‑Cola in bottles. Large scale bottling was made possible just five years later, when in 1899, three enterprising businessmen in Chattanooga, Tennessee secured exclusive rights to bottle and sell Coca‑Cola. The three entrepreneurs purchased the bottling rights from Asa Candler for just $1. Benjamin Thomas, Joseph Whitehead and John Lupton developed what became the Coca‑Cola worldwide bottling system.

Among the biggest challenges for early bottlers, were imitations of the beverage by competitors coupled with a lack of packaging consistency among the 1,000 bottling plants at the time. The bottlers agreed that a distinctive beverage needed a standard and distinctive bottle, and in 1916, the bottlers approved the unique contour bottle. The new Coca‑Cola bottle was so distinctive it could be recognized in the dark and it effectively set the brand apart from competition. The contoured Coca‑Cola bottle was trademarked in 1977. Over the years, the Coca‑Cola bottle has been inspiration for artists across the globe — a sampling of which can be viewed at the World of Coca‑Cola in Atlanta.

The first marketing efforts in Coca‑Cola history were executed through coupons promoting free samples of the beverage. Considered an innovative tactic back in 1887, couponing was followed by newspaper advertising and the distribution of promotional items bearing the Coca‑Cola script to participating pharmacies.

Fast forward to the 1970s when Coca‑Cola’s advertising started to reflect a brand connected with fun, friends and good times. Many fondly remember the 1971 Hilltop Singers performing “I’d Like to Buy the World a Coke”, or the 1979 “Have a Coke and a Smile” commercial featuring a young fan giving Pittsburgh Steeler, “Mean Joe Greene”, a refreshing bottle of Coca‑Cola. You can enjoy these and many more advertising campaigns from around the world in the Perfect Pauses Theater at the World of Coca‑Cola.

EVOLUTION OF THE COCA-COLA BOTTLE

The 1980s featured such memorable slogans as “Coke is It!”, “Catch the Wave” and “Can’t Beat the Feeling”. In 1993, Coca‑Cola experimented with computer animation, and the popular “Always Coca‑Cola” campaign was launched in a series of ads featuring animated polar bears. Each animated ad in the “Always Coca‑Cola” series took 12 weeks to produce from beginning to end. The bears were, and still are, a huge hit with consumers because of their embodiment of characteristics like innocence, mischief and fun. A favorite feature at the World of Coca‑Cola is the ability to have your photo taken with the beloved 7′ tall Coca‑Cola Polar Bear.

Did you know? One of the most famous advertising slogans in Coca‑Cola history “The Pause That Refreshes” first appeared in the Saturday Evening Post in 1929. The theme of pausing with Coca‑Cola refreshment is still echoed in today’s marketing.

In 2009, the “Open Happiness” campaign was unveiled globally. The central message of “Open Happiness” is an invitation to billions around the world to pause, refresh with a Coca‑Cola, and continue to enjoy one of life’s simple pleasures. The “Open Happiness” message was seen in stores, on billboards, in TV spots and printed advertising along with digital and music components — including a single featuring Janelle Monae covering the 1980 song, “Are You Getting Enough Happiness?” The happiness theme continued with “Open the Games. Open Happiness” featured during the 2010 Winter Olympic Games in Vancouver, followed by a 2010 social media extension, “Expedition 206″ — an initiative whereby three happiness ambassadors travel to 206 countries in 365 days with one mission: determining what makes people happy. The inspirational year-long journey is being recorded and communicated via blog posts, tweets, videos and pictures.

1. A 32oz McDonald's sweet tea has as much sugar in it as two and a half Snickers bars.

So when you think you're making a healthier choice by ordering the "tea" instead of pop, think again. Both are loaded with candy bar levels of sugar. Plus, the sweet tea has about 100mg of caffeine to super-charge your sugar rush and leave you feeling horrible in a few hours.

2. "With cheese" doesn't really mean you what you think it does.

In fact, it means about half of what you think it does: only slightly over half of what's called "processed cheese" on your burger is actually cheese. The other half is filled with added whey, salt, emulsifiers, milk, preservatives and artificial food colorings. The distinction between real and processed cheese is legally mandated, too. That's right, it's illegal to sell processed cheese as "cheese;" instead, it has to be labeled as "cheese food."



3. Fast food salads are one of their unhealthiest menu items.

Many have been benchmarked against the infamous Big Mac with horrendous results. For instance, this lower-calorie salad, called the "Chicken BLT Garden Fresh Salad," from Burger King will still set you back 550 calories, 37 grams of fat and a tremendous 1640 milligrams of salt. Might I remind you this is for a SALAD?!

4. McDonald's "strawberry milkshake" has 59 ingredients...

and sadly, not one of them is strawberries.

5. Fast food meat for sandwiches often contains hearts, tripe, intestines, stomachs, flour bleaching agents and heavy doses of added salt.

Mmmm! Not.


6. Nearly half of all soda pop fountains tested found bacteria on them that grew in fecal matter.

Oh dear...



7. Bright red fast foods are made with carmine. That's crushed abdomens from female beetle-like bugs.
This is what they look like:



8. And if it's not beetles coloring your food, it's likely artificial dyes.

Yes, there are mixed results about the consequences of consuming too many artificial food dyes, especially in regards to children's health. However, that doesn't negate studies that have shown consuming artificial food dyes, especially red and yellow, can cause increased hyperactivity in children.

The items on this list are the best of the best and command extremely high price tags because of their rarity and the amount of time involved before they are ready to be sold on the market. Check out some of the most expensive foods in the world:
1. Wagyu Steak - $2,800

We all love a good cut of beef, and while for most of us, a $50-$70 steak is considered top notch, there are some steaks out there that would literally cost more than most people's monthly rent or mortgage payment. Wagyu beef is raised both in and outside of Japan. A full serving of Wagyu rib-eye was served to a private party dining in NYC for $2,800.

2. The Cultured Beef Burger - $332,000

This burger was actually cultivated in a lab at Maastricht University in The Netherlands. The five-ounce Cultured Beef Burger was actually grown from stem cells by a Dutch scientist, Mark Post. The project was funded by Sergey Brin, CEO and co-founder of Google, to promote animal welfare. The burger was featured at a launch event in London back in August of 2013. The burger may not be widely affordable or accessible to the public yet, but it certainly presents some pretty amazing opportunities for the future.

3. La Madeline au Truffle - $250

The La Madeline au Truffle was named the most expensive chocolate in the world by Forbes Magazine. This decadent and rare French Perigord truffle is surrounded by Valrhona dark chocolate, heavy cream, sugar, truffle oil, and vanilla. The exterior is coated in powdered chocolate.

4. Pizza Royale 007' - £2,150 (Approx. $3,000 U.S.)

The most expensive pizza in the world, created by chef Domenico Crolla. The pizza has some of the most extravagant ingredients in the world including lobster marinated in cognac, caviar soaked in champagne, sunblush tomato sauce, Scottish smoked salmon, venison medallions, prosciutto, and vintage balsamic vinegar [The Most Expensive Journal]. If that isn't decadent enough, the pizza is also topped with edible, 24-carat gold flakes. The Pizza Royale 007' was sold on eBay to The Fred Hollows Foundation.

5. Iranian Beluga Caviar "Almas" - £20,000 (Approx. $28,000 U.S.)

The most expensive caviar in the world comes from the eggs of an extremely rare albino sturgeon, found in the Caspian Sea, that is around 60-100 years old Guinness World Records.

6. Yubari King - Two Million Yen (Approx. $20,000 U.S.)

The Yubari King (or Yubari Melon) is hybrid cantaloupe that is grown in greenhouses in Yūbari, Japan. The Yubari melon is a cross between Earl's Favourite and Burpee's "Spicy" Cantaloupe.

7. The Golden Opulence Sundae - $1,000

The Golden Opulence Sundae was served at Serendipity 3 for the restaurant's 50th anniversary in 2004 and was named the most expensive sundae by the Guinness Book of World Records. The sundae is made with Tahitian Vanilla ice cream, 23 carat gold leaf, Amedei Porceleana (the worlds most expensive chocolate), candied fruits, gold draggets, truffles, marzipan cherries, and topped with Grand Passion Caviar.

8. White Truffles - $330,000

Truffles have always commanded a high price tag because they are so difficult to cultivate. In 2007, Stanley Ho, a casino owner, paid $330,000 for a 3.3 lb. white truffle.

9. Saffron - $2,000/lb

Saffron is the most expensive spice in the world and comes from the saffron crocus flower. It takes 75,000 dried filaments from the flower to make one pound of saffron [The World's 4 Most Luxurious Spices].

10. Luxe Gold Cupcake - $1,227.70

Created by the Food Network, this cupcake is made from peach and champagne jam, Chateau d'Yquem buttercream and 24 carat gold leaf.

Worth it for some?

For a company no one actually likes, people sure are interested in McDonald's food. This interest often takes shape as vulgar curiosity and conjecture about specific menu items. I still remember thinking its burgers were made from vat-grown mutant cows with no bones or central nervous system, for

A cancer diagnosis often makes people re-evaluate their eating habits, inspiring many to incorporate more organically grown foods in their diets. Some people buy organic because of concerns about the environment, pesticides or animal welfare. Others perceive organic foods to be more