Showing posts with label time. Show all posts
Showing posts with label time. Show all posts
So nerdy it can desist senility old time
Monday, May 5, 2014
So nerdy it can desist senility old time - Penchant read or write from childhood to adulthood it can provide benefits in old age. Research shows that people who actively use the brain for reading, thinking, and writing has remained brilliant brain when they are older.
This study also shows that activities that stimulate the brain such as reading and writing could prevent a person from dementia or other memory problems when they are older, as reported by CBS News.
"Our research shows that exercising the brain by doing some habits such as reading, writing, and more important to maintain the sharpness and brain health in old age," said study author Robert S. Wilson, of Rush Alzheimers Disease Center at Rush University Medical Center, Chicago.
These results were found after researchers observed 294 older adults who underwent tests of memory for six years. The participants were also asked about the habit of reading, writing journals, or other activities related to brain activity when they were children, teenagers, to adults.
After the participants died, researchers then examined their brains to find a plaque which is a sign of dementia or other brain diseases associated with decreased memory and ability to think.
Researchers found that people who make a habit to make known their brains active memory decline 32 percent more slowly than people who do not have the habit of making their brains active. While people who have never accustom them to the active brain decreased memory and brainpower 48 percent faster.
This study also shows that activities that stimulate the brain such as reading and writing could prevent a person from dementia or other memory problems when they are older, as reported by CBS News.
"Our research shows that exercising the brain by doing some habits such as reading, writing, and more important to maintain the sharpness and brain health in old age," said study author Robert S. Wilson, of Rush Alzheimers Disease Center at Rush University Medical Center, Chicago.
These results were found after researchers observed 294 older adults who underwent tests of memory for six years. The participants were also asked about the habit of reading, writing journals, or other activities related to brain activity when they were children, teenagers, to adults.
After the participants died, researchers then examined their brains to find a plaque which is a sign of dementia or other brain diseases associated with decreased memory and ability to think.
Researchers found that people who make a habit to make known their brains active memory decline 32 percent more slowly than people who do not have the habit of making their brains active. While people who have never accustom them to the active brain decreased memory and brainpower 48 percent faster.
Weight at time of diagnosis linked to prostate cancer mortality
Monday, April 28, 2014
Men who are overweight or obese when they are diagnosed with prostate cancer are more likely to die from the disease than men who are of healthy weight, according to a Kaiser Permanente study published today in the journal Obesity Research & Clinical Practice. In patients with more aggressive forms of prostate cancer, the researchers also found an even stronger correlation between obesity and mortality.
This study included 751 Kaiser Permanente patients with prostate cancer who underwent radical prostatectomy, an operation that includes removal of the prostate and surrounding tissue. The researchers explored the association between the patients body mass index and prostate cancer mortality, adjusted for tumor aggressiveness and other characteristics.
The researchers found men who died from prostate cancer were 50 percent more likely to be overweight or obese at diagnosis compared to men who did not die from the disease. Men with high Gleason scores, a rating of the aggressiveness of prostate cancer cells, had the highest association between BMI and death, specifically men with Gleason scores of 8 or higher. The Gleason score ranges from 2 to 10, with the highest number representing the greatest likelihood of tumor cells spreading.
"We found among patients undergoing surgical treatment for prostate cancer, weight at time of diagnosis is more strongly correlated with prostate cancer survival than many other factors researchers have studied in the past, including some prostate cancer treatments," said lead author Reina Haque, PhD, a researcher at Kaiser Permanente Southern Californias Department of Research & Evaluation in Pasadena, Calif. "Moving forward, we are hoping future studies will examine the effect of weight loss and other lifestyle modifications on prostate cancer mortality."
Additional studies are needed to determine which lifestyle modifications, such as diet or exercise, could prolong a prostate cancer patients life. Further investigation also is needed to determine if the findings of this study, which looked at men who had prostate cancer surgery, apply to men who received other treatments such as radiation or hormone therapy.
Although the connection between mens weight at prostate cancer diagnosis and likelihood of survival has been examined, many previous studies were limited by self-reported body weight data or it was unclear when the BMI data were obtained. So the link between obesity and prostate cancer mortality remains controversial. However, the methodology of this study was different because the researchers used BMI collected from medical records, instead of self-reported data. The researchers identified men who died of prostate cancer and compared their BMI at time of diagnosis to controls to determine if body weight is related prostate cancer death. The biological relationship between obesity and prostate cancer prognosis is still not understood, and is an active area of research.
Health Care Microtargeting Just A Matter of Time
Thursday, April 17, 2014
The Disease Management Care Blog is proud of its native ability to resist the highly tailored "microtargeting" of advertisers. It can confidently say this because it uses its own independently formed perences to take advantage of on-line sales, movie placements, Twitter prompts, cable TV commercials and internet radio ads. Its not its fault that it attracts certain targeting and rejects the DMCB spouses assertion that theres no discernible difference between Chopin and Smirnoff. Smart DMCB readers undoubtedly feel just as secure about their native immunity to outside influencers. But that doesnt mean they wont be impressed by just how industrialized microtargeting has become when they look at this Feb 27 C-SPAN Washington Journal on Targeted Political Ads. The same decades-old science that matches a particular product to a certain profile for automobiles, accessories and aspirin is now being used as never before in the 2012 political campaigns.
The DMCB thinks there may be a silver lining here. As this gets better every day, microtargeting is undoubtedly destined to be adopted by the disease and population health management industry. Over and beyond its ability to use details from insurance claims and electronic health records, microtargeting can also vacuum up and digest data on the magazines we subscribe to, the cable shows we watch, the credit charges we amass, the computer "cookies" we accumulate or the social media we embrace to triangulate on consumers health profiles.
For example.... the analytics modeling could fit a known behavior (like having a lot of flat screens in the home tuned to reruns of the gluttonous Man vs. Food ) with certain conditions (like undiagnosed diabetes). It could also be used to link key health consumer attitudes (like wanting to sign up for your PCPs newly minted patient centered medical home) with a certain behaviors (such as being unable to resist viewing online images of cute puppies). Or what about leveraging the most obvious association: possessing high native intelligence and reading this blog.
Silliness aside, to the DMCBs knowledge, tapping into our public, demographic and on-line footprints for "health care microtargeting" hasnt been really commercialized - yet. It searched the published medical literature and didnt find much that was useful (though given its academic pedigree, that shouldnt be surprising), but, thanks to Google, it did find this blog post (as if wed expect otherwise) by "Sirensong. She points out that geeks are on it, so the DMCB suspects its just a matter of time.
If any readers are aware of anything more to this, please share.
Image from Wikipedia
Guest Post Chestnut and Bulgur Stuffing a k a Holiday Time with the Man Who Discovered Food Has Calories
Miriam Isserow is a fundraising consultant based in Silver Spring, Maryland. In her misspent youth, she loved to make dessert. Now she likes to cook delicious and healthful meals.
This time of year, we seem to go from one food-centric event to another. This is a particular challenge for my dear husband, otherwise known as The Man Who Discovered Food Has Calories. I know my new nickname for him is a mouthful, so from here on in, Ill call him TMWDFHC.
I recently mentioned to TMWDFHC that for our own holiday meal, I would make a bulgur stuffing instead of our traditional bread stuffing. Years ago, my cousin whipped up a similar dish that I still remember—and given the dieting and monitoring of cholesterol we’ve been doing at my house, I thought it would be a great alternative to soaking bread with eggs.
But when I told TMWDFHC I would be doing a bulgur stuffing, he flipped out.
“How can you make stuffing without chestnuts?”
You see, one core principle in our house is that stuffing has chestnuts. I assured TMWDFHC that the bulgur stuffing would have chestnuts, too.
So, I found some bulgur stuffing recipes, added chestnuts and played around a little. This was the result. You can make it in the turkey, or, if youre expecting vegetarians or happen to live with someone who discovered that food has calories, you can bake it in a pan. An additional healthful plus: You don’t have to grease the pan as you would with classic stuffing.
Chestnut & Bulgur Stuffing
Serves 12
2 ½ c water,
2 oz. dried porcini mushrooms (around 2 cups)
1 oz. dried morel mushrooms (around 1 cup)
2 tbsp. olive oil
1 chopped medium sized onion
5 ½ c. broth
2 ½ c. bulgur (it’s good if it’s coarse but it really doesn’t matter)
1 c. flat leaf parsley, chopped
1 cup shelled chestnuts (use a freeze dried package that you can buy at an Asian market for next to nothing).
1) Bring water to a boil. Pour over mushrooms and soak for half an hour.
2) In a 4 quart sauce pan or chefs pan, sauté onion in olive oil until softened. Add broth and bring to a boil. Stir in bulgur and cook around 8 minutes more, uncovered.
3) Remove mushrooms from water, squeezing if necessary. Reserve soaking liquid, strain, and set aside. Rinse mushrooms and coarsely chop.
4) In a large bowl, toss together bulgur, ½ cup of the reserved liquid, mushrooms, chestnuts, parsley, and salt and pepper to taste. Let cool completely.
5) Now you can either stuff it in a turkey or bake it. If you are baking it in a pan, no need to grease the pan—and bake it at 325 for 40 minutes, covered.
NOTE: Our custom is to use some as stuffing and some in a pan for the vegetarians (using vegetable broth in that case). After all, even those who have discovered that food has calories and who are trying to be really good through the holidays are entitled to the divine taste of chestnut stuffing with turkey drippings.
This time of year, we seem to go from one food-centric event to another. This is a particular challenge for my dear husband, otherwise known as The Man Who Discovered Food Has Calories. I know my new nickname for him is a mouthful, so from here on in, Ill call him TMWDFHC.
I recently mentioned to TMWDFHC that for our own holiday meal, I would make a bulgur stuffing instead of our traditional bread stuffing. Years ago, my cousin whipped up a similar dish that I still remember—and given the dieting and monitoring of cholesterol we’ve been doing at my house, I thought it would be a great alternative to soaking bread with eggs.
But when I told TMWDFHC I would be doing a bulgur stuffing, he flipped out.
“How can you make stuffing without chestnuts?”
You see, one core principle in our house is that stuffing has chestnuts. I assured TMWDFHC that the bulgur stuffing would have chestnuts, too.
So, I found some bulgur stuffing recipes, added chestnuts and played around a little. This was the result. You can make it in the turkey, or, if youre expecting vegetarians or happen to live with someone who discovered that food has calories, you can bake it in a pan. An additional healthful plus: You don’t have to grease the pan as you would with classic stuffing.
Chestnut & Bulgur Stuffing
Serves 12
2 ½ c water,
2 oz. dried porcini mushrooms (around 2 cups)
1 oz. dried morel mushrooms (around 1 cup)
2 tbsp. olive oil
1 chopped medium sized onion
5 ½ c. broth
2 ½ c. bulgur (it’s good if it’s coarse but it really doesn’t matter)
1 c. flat leaf parsley, chopped
1 cup shelled chestnuts (use a freeze dried package that you can buy at an Asian market for next to nothing).
1) Bring water to a boil. Pour over mushrooms and soak for half an hour.
2) In a 4 quart sauce pan or chefs pan, sauté onion in olive oil until softened. Add broth and bring to a boil. Stir in bulgur and cook around 8 minutes more, uncovered.
3) Remove mushrooms from water, squeezing if necessary. Reserve soaking liquid, strain, and set aside. Rinse mushrooms and coarsely chop.
4) In a large bowl, toss together bulgur, ½ cup of the reserved liquid, mushrooms, chestnuts, parsley, and salt and pepper to taste. Let cool completely.
5) Now you can either stuff it in a turkey or bake it. If you are baking it in a pan, no need to grease the pan—and bake it at 325 for 40 minutes, covered.
NOTE: Our custom is to use some as stuffing and some in a pan for the vegetarians (using vegetable broth in that case). After all, even those who have discovered that food has calories and who are trying to be really good through the holidays are entitled to the divine taste of chestnut stuffing with turkey drippings.
Pasta e Fagioli or I Succesfully Rehydrate Dried Beans For the First Time Ever
Saturday, March 22, 2014
Up until last night, Ive always used canned beans in recipes. I wish I could say it’s because they taste better. Or they’re cheaper. Or they come in prettier colors and sing me neat Pink Floyd songs as I go to sleep at night.
Alas, that ain’t the truth. The truth is more like this: I have never been able to rehydrate dried beans. Ever. Like, in recorded history. Even before I was born, I couldn’t do it. No matter how long I soaked, no matter how many hours I boiled, my dried legumes always stayed dried. Like tiny, grainy BB gun pellets.
Then, I stumbled over The Kitchns One-Pot Pasta e Fagioli, which uses caramelized onions and a smattering of bacon to flavor a rich broth, in which dried cannellini beans, pasta, and spinach are then cooked to a soft, hearty stew. (Wow, that was a long sentence. Also, A Smattering of Bacon is potentially great title for your next novel about Existentialism.)
And just like that, I have been joined the ranks of the People Who Are Capable of Rehyrdating Beans, or PWACORB. Really, its kind of a revelation, and not just because dried cannellinis are much creamier than canned. Theyre also way, way less expensive, use significantly less packaging, and are a comparative breeze to carry. Which? Is important when youre training for the Olympics. (Note: I am not training for the Olympics.)
Back to that recipe, though: I liked it, and its a wonderful way to incorporate bacon into your diet in a healthy way. However, it did turn kind of mushy. Not unacceptably so. Just more than I would have liked. To remedy this, next time I will:
1) Try using a thicker pasta. I added elbow macaroni, and it softened pretty quickly. A whole-wheat pasta or sturdier mezze penne or orrechiette would have probably held up better.
2) Try adding the pasta last. That way, it wont have so much time to absorb extra water.
Besides that minor issue, we ate it, and have more than enough to last for a week o office lunches. Not to mention, now I will rehydrate beans with impunity. IMPUNITY, I SAY!
~~~
If this looks tasty, you’ll surely enjoy:
One-Pot Pasta e Fagioli
Serves 8 to 10
Adapted from The Kitchn.
1 pound dried cannellini beans
5 strips bacon, chopped
2 medium yellow onions, sliced thin
3 medium celery stalks, diced
4 garlic cloves, minced
1 (15-ounce) can chicken broth
1 bay leaf
1/2 pound small pasta (whole-wheat for extra healthiness)
5 thyme sprigs
3 teaspoons salt
10 ounces frozen spinach (fresh would also work)
Kosher salt and freshly ground black pepper
Parmesan cheese, for serving (optional)
1) In a large mixing bowl, add beans and enough water to cover by an inch or two. Let sit overnight.
2) In a large pot or Dutch oven, cook bacon over medium heat until a little crispy. Remove bacon with a slotted spoon or a spider. Set aside. Get rid of all bacon fat in pot, except for one tablespoon. Add onions and 1/2 teaspoon salt. Cook, stirring occasionally, until caramelized. (This will take anywhere from 20 to 45 minutes, depending on how large you slice the onions and a few other factors.)
3) Preheat oven to 325 °F.
4) Add celery to onion mixture. Sauté 3 minutes. Add garlic. Sauté until fragrant, about 30 seconds. Scoop half of onion mixture into a bowl and set aside with bacon.
5) Deglaze pot with 1 cup chicken broth, making sure you scrape up all the tasty onion bits stuck to the bottom.
6) Drain beans. Add to pot along with bay leaf, remaining chicken broth, and “enough water to cover the beans and onions by 1 inch.” Cover. Stick in oven and braise for 1 hour. If the beans aren’t soft after 1 hour, cook an additional 15 to 20 minutes.
7) Remove pot from oven. Place on burner and turn it up to medium-high heat. Add reserved bacon, reserved onion mixture, thyme, remaining salt, and pasta. Cook until pasta is almost done. Stir occasionally, and don’t be afraid to add more water if things are getting a little dry.
8) Add block of frozen spinach. Cook, stirring often, until spinach is totally defrosted and spread out in stew. Salt and pepper to taste. Serve topped with parmesan cheese.
OTHER SERVING SUGGESTIONS: Try using a thicker, smaller pasta, or perhaps a whole-wheat pasta. If you’d like it to have more of a chew, add it in with the spinach and cook until al dente. The pasta will soften significantly and absorb water as the stew sits, so dont fear adding more H2O as time goes on.
Approximate Calories, Fat, Fiber, Protein, and Price Per Serving
Nine servings: 312 calories, 3.6 g fat, 6.3 g fiber, 17.8 g protein, $0.68
NOTE: Calculations are for Goya cannellini beans, also known as white kidney beans or alubias.
Calculations
1 pound dried cannellini beans: 1500 calories, 10 g fat, 40 g fiber, 100 g protein, $1.59
5 strips bacon, chopped: 230 calories, 17.8 g fat, 0 g fiber, 15.7 g protein, $0.83
2 medium yellow onions, sliced thin: 92 calories, 0.2 g fat, 3.1 g fiber, 2 g protein, $0.50
3 medium celery stalks, diced: 17 calories, 0.2 g fat, 1.9 g fiber, 0.8 g protein, $0.30
4 garlic cloves, minced: 17 calories, 0.1 g fat, 0.2 g fiber, 0.7 g protein, $0.32
1 (15-ounce) can chicken broth: 30 calories, 0 g fat, 0 g fiber, 5.8 g fiber, $0.66
1 bay leaf: negligible calories, fat, fiber, and protein, $0.02
1/2 pound small pasta: 840 calories, 4 g fat, 8 g fiber, 28 g protein, $0.33
5 thyme sprigs: negligible calories, fat, fiber, and protein, $0.50
3 teaspoons salt: negligible calories, fat, fiber, and protein, $0.02
10 ounces frozen spinach: 103 calories, 0 g fat, 3.4 g fiber, 6.8 g protein, $1.00
Kosher salt and freshly ground black pepper: negligible calories, fat, fiber, and protein, $0.02
TOTAL: 2812 calories, 32.3 g fat, 56.6 g fiber, 159.8 g protein, $6.09
PER SERVING (TOTAL/9): 312 calories, 3.6 g fat, 6.3 g fiber, 17.8 g protein, $0.68
Alas, that ain’t the truth. The truth is more like this: I have never been able to rehydrate dried beans. Ever. Like, in recorded history. Even before I was born, I couldn’t do it. No matter how long I soaked, no matter how many hours I boiled, my dried legumes always stayed dried. Like tiny, grainy BB gun pellets.
Then, I stumbled over The Kitchns One-Pot Pasta e Fagioli, which uses caramelized onions and a smattering of bacon to flavor a rich broth, in which dried cannellini beans, pasta, and spinach are then cooked to a soft, hearty stew. (Wow, that was a long sentence. Also, A Smattering of Bacon is potentially great title for your next novel about Existentialism.)
And just like that, I have been joined the ranks of the People Who Are Capable of Rehyrdating Beans, or PWACORB. Really, its kind of a revelation, and not just because dried cannellinis are much creamier than canned. Theyre also way, way less expensive, use significantly less packaging, and are a comparative breeze to carry. Which? Is important when youre training for the Olympics. (Note: I am not training for the Olympics.)
Back to that recipe, though: I liked it, and its a wonderful way to incorporate bacon into your diet in a healthy way. However, it did turn kind of mushy. Not unacceptably so. Just more than I would have liked. To remedy this, next time I will:
1) Try using a thicker pasta. I added elbow macaroni, and it softened pretty quickly. A whole-wheat pasta or sturdier mezze penne or orrechiette would have probably held up better.
2) Try adding the pasta last. That way, it wont have so much time to absorb extra water.
Besides that minor issue, we ate it, and have more than enough to last for a week o office lunches. Not to mention, now I will rehydrate beans with impunity. IMPUNITY, I SAY!
~~~
If this looks tasty, you’ll surely enjoy:
- Chicken Noodle Soup
- Easy Vegetarian Bean Chili
- Quinoa Soup with Avocado and Corn
One-Pot Pasta e Fagioli
Serves 8 to 10
Adapted from The Kitchn.
1 pound dried cannellini beans
5 strips bacon, chopped
2 medium yellow onions, sliced thin
3 medium celery stalks, diced
4 garlic cloves, minced
1 (15-ounce) can chicken broth
1 bay leaf
1/2 pound small pasta (whole-wheat for extra healthiness)
5 thyme sprigs
3 teaspoons salt
10 ounces frozen spinach (fresh would also work)
Kosher salt and freshly ground black pepper
Parmesan cheese, for serving (optional)
1) In a large mixing bowl, add beans and enough water to cover by an inch or two. Let sit overnight.
2) In a large pot or Dutch oven, cook bacon over medium heat until a little crispy. Remove bacon with a slotted spoon or a spider. Set aside. Get rid of all bacon fat in pot, except for one tablespoon. Add onions and 1/2 teaspoon salt. Cook, stirring occasionally, until caramelized. (This will take anywhere from 20 to 45 minutes, depending on how large you slice the onions and a few other factors.)
3) Preheat oven to 325 °F.
4) Add celery to onion mixture. Sauté 3 minutes. Add garlic. Sauté until fragrant, about 30 seconds. Scoop half of onion mixture into a bowl and set aside with bacon.
5) Deglaze pot with 1 cup chicken broth, making sure you scrape up all the tasty onion bits stuck to the bottom.
6) Drain beans. Add to pot along with bay leaf, remaining chicken broth, and “enough water to cover the beans and onions by 1 inch.” Cover. Stick in oven and braise for 1 hour. If the beans aren’t soft after 1 hour, cook an additional 15 to 20 minutes.
7) Remove pot from oven. Place on burner and turn it up to medium-high heat. Add reserved bacon, reserved onion mixture, thyme, remaining salt, and pasta. Cook until pasta is almost done. Stir occasionally, and don’t be afraid to add more water if things are getting a little dry.
8) Add block of frozen spinach. Cook, stirring often, until spinach is totally defrosted and spread out in stew. Salt and pepper to taste. Serve topped with parmesan cheese.
OTHER SERVING SUGGESTIONS: Try using a thicker, smaller pasta, or perhaps a whole-wheat pasta. If you’d like it to have more of a chew, add it in with the spinach and cook until al dente. The pasta will soften significantly and absorb water as the stew sits, so dont fear adding more H2O as time goes on.
Approximate Calories, Fat, Fiber, Protein, and Price Per Serving
Nine servings: 312 calories, 3.6 g fat, 6.3 g fiber, 17.8 g protein, $0.68
NOTE: Calculations are for Goya cannellini beans, also known as white kidney beans or alubias.
Calculations
1 pound dried cannellini beans: 1500 calories, 10 g fat, 40 g fiber, 100 g protein, $1.59
5 strips bacon, chopped: 230 calories, 17.8 g fat, 0 g fiber, 15.7 g protein, $0.83
2 medium yellow onions, sliced thin: 92 calories, 0.2 g fat, 3.1 g fiber, 2 g protein, $0.50
3 medium celery stalks, diced: 17 calories, 0.2 g fat, 1.9 g fiber, 0.8 g protein, $0.30
4 garlic cloves, minced: 17 calories, 0.1 g fat, 0.2 g fiber, 0.7 g protein, $0.32
1 (15-ounce) can chicken broth: 30 calories, 0 g fat, 0 g fiber, 5.8 g fiber, $0.66
1 bay leaf: negligible calories, fat, fiber, and protein, $0.02
1/2 pound small pasta: 840 calories, 4 g fat, 8 g fiber, 28 g protein, $0.33
5 thyme sprigs: negligible calories, fat, fiber, and protein, $0.50
3 teaspoons salt: negligible calories, fat, fiber, and protein, $0.02
10 ounces frozen spinach: 103 calories, 0 g fat, 3.4 g fiber, 6.8 g protein, $1.00
Kosher salt and freshly ground black pepper: negligible calories, fat, fiber, and protein, $0.02
TOTAL: 2812 calories, 32.3 g fat, 56.6 g fiber, 159.8 g protein, $6.09
PER SERVING (TOTAL/9): 312 calories, 3.6 g fat, 6.3 g fiber, 17.8 g protein, $0.68
Find out when the best time to exercise
Saturday, March 1, 2014
Find out when the best time to exercise - Due to a solid routine, sometimes a person is very difficult to find a suitable time for exercise and. It turns out the time when doing sports also have a big impact on the results as desired. Now you do not need to be confused anymore when looking for the right time to do sports, because the experts will reveal the best advice when to exercise.
5 This is the best time to exercise can be done, as quoted from Shine!
Before the meeting is held
If you follow the meeting which will be unpleasant and stressful, trying to do sports. Because of the exercise, the body will trigger a reaction in which dopamine-producing core will keep your body relaxed and stress would be reduced. By doing so, you will be eager to follow the meeting. Effects of dopamine on the body can be felt 15 minutes after exercise.
Before sleep
This can be done if you have trouble sleeping soundly. Previous research reveals that exercise before bed can worsen insomnia. In fact on the contrary, a recent study from the National Sleep Foundation showed that people who exercised at any time before bed have a better quality of sleep than those who never exercise. If you difficulty sleeping, doing yoga for a while before going to bed. research shows that doing 30 minutes of yoga can improve quality of sleep and make you fall asleep faster.
Reduce the level of injury
If you want to exercise to reduce the risk of injury, select the afternoon. For some people exercise in the morning after waking up may be causing injury because the body is not yet ready to move. But if doing sports d evening after work, the body is ready for exercise, which is at 4 pm until 8 pm.
Lose weight
If you want to lose weight, exercise was before breakfast. Exercising in the morning to maximize the bodys potential to burn fat. People who exercise are known to experience sebelums arapan burning 20 percent more fat than people who exercise after eating.
Increase muscle
Exercise after dinner will make you faster muscular body. After dinner exercise is also easier to do so you can boost energy and muscle.
Thats a good time to exercise every day. Choose a time that suits your needs. Good luck!
5 This is the best time to exercise can be done, as quoted from Shine!
Before the meeting is held
If you follow the meeting which will be unpleasant and stressful, trying to do sports. Because of the exercise, the body will trigger a reaction in which dopamine-producing core will keep your body relaxed and stress would be reduced. By doing so, you will be eager to follow the meeting. Effects of dopamine on the body can be felt 15 minutes after exercise.
Before sleep
This can be done if you have trouble sleeping soundly. Previous research reveals that exercise before bed can worsen insomnia. In fact on the contrary, a recent study from the National Sleep Foundation showed that people who exercised at any time before bed have a better quality of sleep than those who never exercise. If you difficulty sleeping, doing yoga for a while before going to bed. research shows that doing 30 minutes of yoga can improve quality of sleep and make you fall asleep faster.
Reduce the level of injury
If you want to exercise to reduce the risk of injury, select the afternoon. For some people exercise in the morning after waking up may be causing injury because the body is not yet ready to move. But if doing sports d evening after work, the body is ready for exercise, which is at 4 pm until 8 pm.
Lose weight
If you want to lose weight, exercise was before breakfast. Exercising in the morning to maximize the bodys potential to burn fat. People who exercise are known to experience sebelums arapan burning 20 percent more fat than people who exercise after eating.
Increase muscle
Exercise after dinner will make you faster muscular body. After dinner exercise is also easier to do so you can boost energy and muscle.
Thats a good time to exercise every day. Choose a time that suits your needs. Good luck!
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