#I mean pears are incredibly common in most countries
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is op from northern Thailand?
genuine question: where do people get pears??? i literally have never seen one in person. as a kid i thought they were made up for animal crossing, like persimmons
i dont know how to tell you this but persimmons are also real
#I mean I get never seeing persimmons#I mean I live in the part of the us where you will find the occasional common persimmon tree in the wild#but pears???#I mean pears are incredibly common in most countries#and there are Asian pears too in addition to the European varieties#chances are you live in a super rural mountainous area in order to have never encountered a pear
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Spanish Vocabulary - La cocina y los alimentos / Cooking and food
Please be aware beforehand that food is incredibly regional in Spanish, and certain words will have multiple translations or regional variations. The ones I know of will be included, but just be aware that there are many regionalisms at play, and depending on the region certain things will have different names
For example - and this is a very notable one to be aware of - in general, el limón refers to “lemon” while la lima is “lime”; but there are places where el limón will also be “lime”
Spanish also has many cases where there will be accepted variations just kind of like a secondary word for the food
And be careful of words for “beans” since there are a lot and some of them are different, or used widely
La Fruta / Fruit
la fruta = fruit el fruto = fruit [in the sense of “what a plant produces or yields”]
la manzana = apple
la naranja = orange la mandarina = orange [in some countries la mandarina is the standard; it technically means “Mandarin (oranges)” but it’s sometimes more common than simply la naranja]
la cereza = cherry
la uva = grape
la pera = pear
el melocotón = peach [Spain] el durazno = peach [Latin America]
el pomelo / la toronja = grapefruit
la ciruela = plum
la pasa / la pasita = raisin [in some contexts, la pasa just refers to “dried fruit”, so you may see la pasa as “raisin” or “prune”; specifically though you’d say la uva pasa for “raisin” aka dried grape, or la ciruela pasa for “prune” aka dried plum]
la frambuesa = raspberry
la fresa = strawberry [some countries] la frutilla = strawberry [some countries; in some countries fresa means “posh” or “snobby”]
el coco = coconut
la piña = pineapple
el albaricoque = apricot [Spain] el damasco = apricot [most of Latin America] el chabacano = apricot [Mexico, primarily]
la mora = blackberry / mulberry la mora (azul) = blueberry
el arándano (azul) = blueberry el arándano rojo = cranberry
la banana = banana el plátano = banana / plantain [depends on the country]
el higo = fig
el dátil = date
el melón = melon
la sandía = watermelon
la cáscara (de fruta) = peel, rind / zest
Las Verduras / Vegetables
la verdura = vegetable el vegetal = vegetable
el apio = celery
la cebolla = onion
el ajo = garlic
el pepino = cucumber
el pimiento = pepper (vegetable)
el chile = chili, chili pepper
la papa = potato [Latin America] la patata = potato [Spain]
la batata = sweet potato / yam el boniato = yam / sweet potato [some countries will say el camote]
las lentenjas = lentils
los garbanzos = chickpeas
los guisantes = peas
la legumbre = legume, bean la habichuela = bean [usually kidney beans and red beans] el frijol = bean [often black beans] la alubia = bean [often white beans] la judía = bean [often green beans or string beans] [often habichuela and frijol are used in similar contexts in Latin America, and la alubia and la judía are more common in Spain; they get used a lot for beans in general, so note that you might see alubia for black beans etc in specific countries... it’s a mess; usually there’s some word for bean + a color or adjective to make it clearer, but legumbre is very default though]
la col / el repollo = cabbage la col rizada = kale el repollito (de Bruselas) / las coles = brussel sprouts
la espinaca = spinach
la coliflor = cauliflower
el broccoli, el brócol / el brécol = broccoli
el nabo = turnip
el rábano = radish
la alcachofa = artichoke
la aceituna = olive [in some contexts la oliva]
el aguacate = avocado
el puerro = leek
la remolacha = beet
la calabaza = pumpkin
el calabacín = squash / zucchini
la berza = collard greens
la lechuga = lettuce
el tomate = tomato
la berenjena = eggplant
el hongo = mushroom el champiñón = mushroom [edible mushrooms, especially in Spain]
la zanahoria = carrot
la ensalada = salad
Los Cereales / Grains
la harina = flour
el trigo = wheat
el centeno = rye
la avena = oat
el pan = bread el pan de molde = sandwich bread / sliced bread [also called el pan lacteado or el pan de sándwich]
la pasta = pasta los fideos = noodles
el maíz = corn la mazorca = ear of corn / cob, corncob la maicena = cornstarch
el arroz = rice
el almidón = starch
la masa = dough / pastry
el hojaldre = pastry, puff pastry [sometimes “dough” for tarts or pies]
la galleta = cookie (sweet) la galleta salada = cracker (savory)
La Carne / Meat
la vaca = cow / beef la carne de res = beef [Note: In some contexts, la carne “meat” also is understood as “beef”]
el bistec = steak
el filete = filet / steak
el asado = a roast
la chuleta = chop (cut of meat)
el cerdo = pig / pork
el pollo = chicken (animal) / poultry (meat)
el pescado = fish (to be eaten)
el salmón = salmon
el bacalao = cod
la platija = flounder
el atún = tuna
la trucha = trout
los mariscos = seafood / shellfish
el pulpo = octopus
el calamar = squid
la almeja = clam
el mejillón = mussell
la ostra = oyster
el camarón = shrimp / prawn (regional) la gamba = shrimp / prawn (regional)
el cangrejo = crab
la langosta = lobster
la ternera = veal
el huevo = egg la yema = yolk la clara (de huevo) = white, egg white
el tocino = bacon
el jamón = ham
el pavo = turkey
la salchicha = sausage
la albóndiga = meatball
crudo/a = raw
poco cocido/a = rare [meat]
al punto = medium, medium-rare [meat]
bien cocido/a, muy cocido/a = well-done [meat]
Los Lácteos / Dairy
la leche = milk la leche condensada = condensed milk
el queso = cheese
la crema = cream la crema batida / la nata montada = whipped cream
la nata = cream
el yogur = yogurt
el helado = ice cream
la natilla, las natillas = custard
el pudín = pudding
Los Frutos Secos / Nuts
la nuez = walnut / nut (general term / may also be “pecan” in some countries) [la nuez is also “Adam’s apple” in anatomy]
la almendra = almond
el castaño = chestnut
la avellana = hazelnut
el cacahuete = peanut el maní = peanut
la pecana / la pacana = pecan
el pistacho = pistacchio
el piñón = pine nut
la semilla = seed la semilla de girasol = sunflower seeds la semilla de calabaza / la pepita = pumpkin seeds
El Aceite y La Grasa / Oil and Fat
la grasa = fat
el aceite = oil (cooking) el aceite vegetal = vegetable oil el aceite de cocina = cooking oil el aceite de oliva = olive oil el aceite de sésamo = sesame oil el aceite de coco = coconut oil el aceite de cacahuete = peanut oil el aceite de cártamo = safflower oil el aceite de girasol = sunflower oil
la manteca = lard / butter [some countries]
la mantequilla = butter [some countries]
Las Hierbas / Herbs
la albahaca = basil
el romero = rosemary
el perejil = parsley
la savia = sage
el tomillo = thyme
la menta = mint la hierbabuena = mint
el laurel = bay (leaf) [lit. “laurel”] la hoja de laurel = bay leaf
el anís = anise
el estragón = tarragon
el orégano = oregano
el hinojo = fennel la semilla de hinojo = fennel seed
el fenugreco / la alholva = fenugreek
el eneldo = dill
el cilantro / el coriandro = cilantro
la hoja = leaf
el tallo = stem
el ramito / la ramita = sprig [it depends on where you are, but both make sense el ramo is a “bouquet” or small branch and la rama is a “limb (of a tree)”; they’re related in] etymology
Las Especias / Spices
la canela = cinnamon
el jengibre = ginger
la nuez moscada = nutmeg
la pimienta de Jamaica = allspice [lit. “Jamaican pepper”] la pimienta inglesa = allspice [lit. “English pepper”]
el clavo = clove [also means “nail” in other contexts]
el cardamomo = cardamom
el comino = cumin
el cilantro = coriander la semilla de cilantro = coriander [since “cilantro” is the plant/herb, and “coriander” is the seed/spice, the term cilantro is used equally, but la semilla de cilantro is very spicifically “coriander”; or you may see it as el cilantro molido “ground coriander” specifically as opposed to the plant]
la cúrcuma = turmeric
la paprika = paprika [usually Hungarian style, on the sweeter side] el pimentón = paprika [usually Spanish style, smoky and spicy]
el pimiento rojo triturado / el pimiento rojo en escamas / el ají molido = red pepper flakes [tbh depends on where you are; for reference though triturado/a is “crushed”, and en escamas is “flakes”]
el ajo en polvo = garlic powder
la cebolla en polvo = onion powder
el grano de pimiento = peppercorn
el curry = curry / curry spice
el adobo = adobo / marinade or spice mix
la semilla = seed
la corteza = bark / crust
la raíz = root
molido/a / en polvo = ground
Small Side Note: With la canela “cinnamon”, you’ll also see la canela en rama/ramo which is “cinnamon stick”; just like above, both make sense since the words ramo and rama are related. You may also see en palo/palito which is literally “stick”
Técnicas de Cocina / Cooking Techniques
cocinar = cook
cocer = to cook, bake, braise, stew [honestly it means a lot of things]
preparar = to cook / prepare
hervir = to boil hervido/a = boiled
asar = to roast / to sear asado/a = roasted
abrasar = to sear / to burn
hornear = to bake, to put in the oven [especially used with baking and desserts]
escaldar = to scald / to blanch
guisar = to stew / to cook
estofar = to stew / to cook
quemar = to burn quemado/a = burned / burnt
tostar = to toast tostado/a = toasted la tostada = a piece of toast
empanar = to bread, to cover in breadcrumbs
encurtir = to marinate / to pickle [note: you may also see el curtido which is something like “coleslaw” or “sauerkraut”, but it also comes up in things like “ceviche” or regional things like leche de tigre where the curtido can mean a “slaw” or a sour pickling liquid; but in general something like un pepinillo encurtido “a pickle” lit. “pickled cucumber” is with the en-; normally curtir is more used with leather as “to tan” and so it’s a fabric-making or textile context usually]
allanar = to flatten
aplastar = to crush, to smash
moler = to grind
mezclar = to mix / to stir
untar = to smear or spread (butter/jam/jelly)
revolver = to stir
batir = to whip (cream) / to beat (eggs) / to churn (butter) / to cream (adding sugar to butter, for example) [batir has a bunch of uses in culinary stuff, but it really means “to stir forcefully” or “to beat/smack”]
voltear = to flip, to turn over
agregar = to add
añadir = to add
ablandar = to soften / to tenderize
cortar = to cut / to chop
picar = to dice, to mince
pelar = to peel
(cortar) en juliana = julienne, thin slices (cortar) en aros = in rings, slices
freír = to fry frito/a = fried
al horno = baked, oven-baked [in Italian context this would be “al forno”; same root word here]
la cazuela = casserole dish / skillet en cazuela = in a casserole dish / in a skillet
al vapor = steamed el vapor = steam / vapor
a la plancha = on a griddle / grilled [commonly inside] a la parrilla = grilled [commonly outside]
la brocheta = skewer / kebab
la barbacoa = barbecue, BBQ
en adobo / adobado/a = marinated
congelar = to freeze congelado/a = frozen
enfriar = to chill, to cool
calentar = to heat, to preheat
a fuego lento = simmering / on low heat / slow cook
saber = to know / to taste saber a (algo) = to taste like (something)
probar = to taste, to try, to sample
morder = to bite
lamer = to lick
masticar = to chew
Cosas Importantes / Important Things
comer = to eat
beber = to drink
tomar = to take / to drink [often said of things you enjoy, like tea or coffee etc, more colloquial than simple beber]
el sabor = flavor
la comida = food / meal
el desayuno = breakfast
el almuerzo = lunch la comida = lunch [lit. “meal”]
la cena = dinner
los restos / las sobras = leftovers
(comida) para llevar = takeout, takeaway
(comida) a domicilio = delivery [a domicilio means “home delivery” so it can apply to mail and packages too]
el agua = water [technically el agua is feminine]
la sal = salt la sal marina / la sal de mar = sea salt la sal de apio = celery salt
la pimienta = pepper [spice]
la mezcla = mix, mixture la mezcla de especias = spice mix
el azúcar = sugar
el jarabe / el sirope = syrup el jarabe / el sirope de arce = maple syrup [sometimes la miel de arce “maple syrup” which is literally “honey”]
el almíbar = syrup / compote almibarado/a = covered in syrup
la conserva = preserved food
la mermelada = preserves, jam / marmalade
la jalea = jelly
la gelatina = gelatin
la sopa = soup
el caldo = broth / soup
la ensalada = salad
el pastel = cake la tarta = cake / pie / tart la torta = cake / pie / tort
la tortilla = omelet / tortilla
la empanada = dumpling / empanada
el aperitivo = appetizer
el plato = dish el plato fuerte / el plato principal = main dish / entree
el postre = dessert
la vainilla = vanilla
el chocolate = chocolate
el caramelo = caramel / a piece of candy los caramelos = candy
la golosina, las golosinas = candy [regional]
los dulces = “sweets”, candy
el vino = wine el vino tinto = red wine el vino blanco = white wine
el vinagre = vinegar
el té = tea la hoja de té = tea leaf
la tetera = teapot
el café = coffee el grano de café = coffee bean
la cafetera = coffeepot
el vaso (de agua) = glass (of water)
la taza (de té/café) = teacup / coffee cup [or “a cup of tea/coffee”]
la copa (de vina) = glass (of wine) una copa = “a drink” / “drinks” [alcoholic] ir de copas = to go out drinking
la miel = honey
el ketchup, el kétchup / el catsup = ketchup
la mostaza = mustard
la mayonesa = mayonnaise
la salsa = sauce / salsa / gravy [in some contexts it could mean gravy; I’ve seen people say el bechamel for “gravy” which is literally a “bechamel” or cream sauce... and I’ve also seen el caldillo for gravy, it really depends there’s no exact translation] la salsa de tomate = tomato sauce
la escama = flake / scale (fish or reptiles) en escamas = flaked, flaky la sal en escamas = flaky salt
el polvo = dust en polvo = “ground” [in some contexts]
el hueso = bone
la cáscara = shell (eggs and nuts) / husk (grains/corn) / skin, rind (fruit), zest (fruit, cooking) [la cáscara has a lot of uses, but it literally means “outer layer” which is why it’s used so widely; so whether it’s la cáscara de huevo “eggshell” or la cáscara de limón “lemon zest”, the idea is still the same]
la pasta = paste [or “pasta”]
la masa = dough
el puré = puree / mashed puré de papas/patatas = mashed potatoes
salado/a = salty / savory
grasiento/a = greasy
frito/a = fried
crudo/a = raw
seco/a = dry / dried
dulce = sweet
picante = spicy
agrio/a = sour, tart / bitter
amargo/a = bitter
agridulce = bittersweet / sweet and sour
curtido/a = pickled / marinated (often for vegetables or seafood)
adobado/a = marinated (often for meat)
relleno/a = stuffed el relleno = filling
molido/a = ground, ground up
triturado/a = crushed, smashed
rajado/a = sliced, grated
deshidratado/a = dehydrated, dried
blando/a = soft
duro/a = tough, chewy
gomoso/a = chewy, rubbery
pegajoso/a = sticky
espeso/a = thick (liquid)
cremoso/a = creamy
crujiente = crunchy
la ración = portion, helping / ration
el comedor = dining room / dining hall / cafeteria / mess hall
la olla = pot, soup pot
el / la sartén = frying pan, skillet [depending on the country it could be masculine or feminine, but it’s the same general word]
el fregadero = kitchen sink
el plato = plate los trastes = the dishes
el bol / el cuenco = bowl el tazón = bowl (regional)
el tenedor = fork
la cuchara = spoon
el cuchillo = knife
los palillos / los palitos = chopsticks
la cubertería, los cubiertos, la vajilla = silverware, utensils, cutlery
la servilleta = napkin el pañuelo / el pañuelito = napkin [otherwise it’s “handkerchief”]
la estufa = stove, stovetop, range
el horno = oven
el microondas = microwave
el/la chef = chef
el cocinero, la cocinera = cook
la cocina = cooking / cuisine / kitchen la cocina italiana = Italian cuisine/food la cocina china = Chinese cuisine/food la cocina japonesa = Japanese cuisine/food la cocina mexicana = Mexican cuisine/food la cocina francesa = French cuisine/food la cocina india = Indian cuisine/food [and so on with nationalities]
Other miscellanous things I didn’t mention:
For sweets, glaseado/a means “iced” or “glazed”, and may also mean “frosted”. Another term exists la escarcha “frosting” where la escarcha quite literally means “frost”. This tends to be preference, but to me glaseado/a means “like ice” given that it comes from French “ice”, and so I imagine it as a thinner glaze... while “frosting” on a cake I think of as either la cobertura [lit. “coverage”] or escarcha. - Please know that these terms are used interchangeably to a frustrating degree so it really depends on your style and what you imagine it to be
confitado/a is “candied”, or “confit”
la seta is another word for “mushroom” but you don’t use it much for cooking... seta is more like a “toadstool” or “poison mushroom” EDIT: Apparently it might be regional or I misunderstood. I’ve only seen el hongo/los hongos for “mushroom” or el champiñón used this way but I’m getting some comments that it’s different for other people
a punto de nieve is “to stiff peaks”; you’ll see it any time you are looking at things that call for meringue. It literally means “to the point of snow”. Usually it’s montar/batir las claras a punto de nieve “whip egg whites to stiff peaks”
Cooking terminology in Spanish is a demonstration of the silent war between French loanwords and English loanwords, particularly in the realm of la pastelería “pastry / pastry-making”. French influence in cooking is unavoidable, particularly if you’re interested in cakes and pastry, so you may see quite a bit of French... and in other areas you’ll see a lot of English loanwords
There are also plenty of regional things in Spanish especially breads so just be aware
Other languages have their own loandwords and impact on Spanish, as you’d expect; la hamburguesa is “hamburger” from German, el sushi from Japanese, el salami and la pizza from Italian. Outside of French, expect to see a lot of Italian loanwords or Italian-inspired words like el ñoqui “gnocchi” or la lasaña “lasagna”
-
As always please let me know if there are things I should add or correct, or if you have any comments!
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Looking Closer at Kevin Spacey, Star of American Beauty
by MATT MCCORMICK, Texas A&M Battalion Staff writer | November 22, 1999
(photo not included with the original article)
Kevin Spacey established himself as one of Hollywood's most gifted actors with his Oscar-winning role in 1993's The Usual Suspects. Known for his ability to lose himself in a character, Spacey went on to star in such films as Midnight in the Garden of Good and Evil and The Negotiator.
His new film, American Beauty, has opened to widespread critical acclaim and box office success across the country and has many people saying his name and Academy Award in the same sentence again. The Battalion participated in an interview with the actor as he talked about his latest film and the character he plays, Lester.
Battalion: When you take on a character, you always have a different look. How do you prepare for a character role?
Kevin Spacey: It starts with usually a discussion. Sometimes you might have a notion of how somebody might look, just from reading it. Or, in fact, it might be described by the writer. It usually starts with a discussion with the director. How do you see this character looking? How do you see them dressing? Do they have a particular walk or way of moving that's different? So I usually try to collaborate with the director. Then you have other people come on. You have a production designer who decides how your desk in your office is going to look and a costume designer who may bring in a huge rack of stuff. All of those things go in to make a sort of image and a picture of what someone will look like. Hopefully you do it in connection with all the other departments. You're not showing up in a jacket that, against that wallpaper, looks like hell.
In this movie, there was this transformation that Lester had to go through, and we didn't have the luxury of shooting in sequence. In the morning, we created Lester, and we had his kind of pear-shaped, defeated pasty look with slightly larger costumes and really white, horrible makeup. I slumped a great deal. And then in the afternoon, I'd be shooting the later stuff. I had to be in the best shape possible during the whole shooting of the movie. We just sort of created the earlier stuff in the movie through performance.
Battalion: When you were shooting some of the earlier stuff later in the day, would you go work out?
Kevin Spacey: It's embarrassing to admit, but we had a muscle truck. It was like a roving gym. It was a big moving van, but they made a gym out of it. I'd go in there before a particular scene -- we had target dates for particular scenes -- so we worked toward the target, I and the trainer, knowing I had to have a certain kind of build for that next two weeks. If they needed me to be a little bloated, he would let me go out and eat pizza and banana splits and all sorts of stuff.
Since there was never a moment in the screenplay when there was an epiphany, or a sudden change, we never wanted the audience to see him change. We wanted there to be an almost seamless and organic evolution of who he became.
Battalion: Mentally, what makes you draw into this Lester character?
Kevin Spacey: I just think I understood, maybe like most people do, the feeling of wanting to break out and do new things. I was on that sort of journey for the last couple of years, and this gave me the opportunity to go to a new place. I think everybody understands the feeling of wanting to shake it up and try new things. Who wouldn't want to tell their boss what they're really thinking about them?
Battalion: Lester's transformation was shaped by the music of his youth -- What kind of music shaped your youth?
Kevin Spacey: A lot of that music I loved, and Sam (Mendes, director) was very specific about music very early on about the kind of cuts he was going to try to get. The first issue in movies is "can you get the rights?" Will the songwriter or their estate let you use it? We got very lucky with a lot of cool music. You forget the '70s and the trajectory of what that music was and all the artists. We found something in common. We say "Wow, that's the kind of music I would listen to in my garage." So I listened to a lot of the similar stuff that Lester listened to. He's two years older than me.
Battalion: In the movie, the garage is Lester's personal space. Did you have a choice in the kind of props used in there?
Kevin Spacey: Sam and I started talking about the garage sort of becoming Lester's sanctuary. It clearly had been taken over by just storage, you know. It lost its...whatever a garage might have been in his life earlier. We decided to go back and find all the things Lester would have had if he was still in college. That sort of became his place. He left the cold and rather stark home inside that house and slowly moved his life out into the garage. One of my favorite images is that red car sitting in the driveway. He's just shaking it up.
Battalion: What's your stage background? What was it like having somebody like Sam directing this film?
Kevin Spacey: I've been incredibly fortunate with first-time or second-time directors. I like it a lot because there's no pattern to their way of working. They really are open to almost anything. So you find that they are willing to take more chances. They're not sort of entrenched in their own ideas.
And he kept us informed. He would always show us storyboards and how he wanted a scene to be framed -- what he wanted it to look like, how he wanted us to look in the frame. So I knew all that going in, but I could have never known going in that his use of images, his use of music, his feeling and mood cinematically was startling.
Battalion: I love the narration in the movie. Was it scripted?
Kevin Spacey: All of the narration was there [in the script]. Sam and I, one day, needed a guide track to give the editors and we went up to a small room with a recorder, like these little ones, and we recorded all of Lester’s voice-overs. And I never redid it. There was something about not knowing what those images would be that that dialogue went well with.
Battalion: Your movie shatters the vision of a utopian suburbia. If you had a message you'd like the audience to take away from this, what would it be?
Kevin Spacey: Let me play devil's advocate with the premise of your question because I don't think it reveals anything specifically about suburbia any more than it reveals anything about urban life. I think where this film takes place, the fact that these two very specific families are examined, in no way shape or form means that we're trying to say this is what life is like in suburbia. I think this is what life is like for a lot of people.
Battalion: Tell us about the catchline, "Look Closer".
Kevin Spacey: We actually give our production designer the credit for that. She cut that out of a fashion magazine. She was going through a fashion magazine deciding what should go on certain walls and she decided "look closer" should be on my bulletin board at the office. And that wasn't the campaign, but what happened was, they kept screening the movie and finally the Dreamworks marketing people said "What does that say behind his desk?" So they saved themselves hundreds of thousands of dollars in marketing meetings to find a concept because it actually turns out to be pretty accurate.
Battalion: What would you say to those who are upset that an older man is having a relationship with a teenager?
Kevin Spacey: I think that anybody that feels uneasy about it, it's uneasiness about the subject, not uneasiness with the actual relationship because there isn't one. There's a fantasy life that Lester has. There is no relationship until the very end of the film, where he makes the right decision.
Keep it in the context of the film. Those two people, what they learn from each other, I think is breathtaking. I think its the most uplifting message you could possibly have.
Battalion: The movie is about finding beauty. What things do you find beauty in?
Kevin Spacey: Sometimes the things that are presented as beautiful or the things that we think are beautiful sometimes makes us miss the things that are really truly beautiful, but appear mundane. I think that's true with people, too. People judge people on how they look or how they dress, how they behave and how they act -- I think of the two characters from the film...you first meet them and you think a certain thing about them, And as the film goes on they begin to emerge.
Battalion: You've got the Hollywood star of fame. What is involved with that?
Kevin Spacey: It started with a fan club. They recommended to the Hollywood chamber of commerce that they consider me for that. I didn't think anything happened like that until you were much older. In fact, all of my colleagues who came that day said "we don't know anybody as young as you, that's pretty cool." There's a certain part of that stuff that's a little Hollywood cheesy, but what actually made the day amazing is it actually became a pretty personal thing. I think it meant even more to all the people that have been working with me than it did for me. But I understand already that there's gum on it.
#Kevin Spacey#This Day in Spacey History#American Beauty#Texas A&M Battalion#Texas A&M#interview#interviews#articles#Lester Burnham#Kevin explains Angela and Lester for the woke folks#Walk of Fame#Look Closer#November 22#1999
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Dillon vs Wells and a few thoughts on blind tasting
Unless you happened to be an incredibly secure character at school, you’ll know the deal. A couple of the big kids are doing something fun, and you want to join in. Partially because it’s fun (obviously), and partially (if you’re honest with yourself) because you want to be part of what the big kids are doing.
So when the big kids of the whisky blogging scene (Greg and Malt Review’s inimitable Mark Newton) challenged each other to a blind tasting, I took to twitter and digitally hollered the adult equivalent of “can I play?” Though actually, why shouldn’t the adult equivalent of “can I play?” be “can I play?”?
Shortly thereafter I sent Greg an unlabelled sample of the Kilkerran Open Day 2016 bottling, which he covered here. The return sample was sent once Greg had completed his move to Manchester, and arrived on my desk a couple of weeks back. First thing in the morning; completely ruined my day’s productivity, but that’s because I’m an excitable child.
As soon as the bell went for the end of the day I was out of the office and straight home. Metaphorical bell, you understand, though I’ll dispense with the children analogies now; I promise I am actually allowed to legally drink whisky... Bottle was breached, cursory sniff was taken, sample was poured and notebook was flipped open beside me.
But let’s pause there for a moment, because the practice of blind tasting is one that’s worth a smidge of consideration.
Ostensibly, blind tasting is the only way to give your fully objective opinion of a whisky. (Or wine/beer/cider/cat-food brand [delete as appropriate].) It theoretically frees you of biases and prejudices, it strips away distracting information and it forces you to focus on the drink alone.
I’ve lost count of the number of people who sneer at non-Scotch malt when they know what they’re facing, but proclaim their admiration when it’s just amber liquid in a glass. Or take me, for example – I’m quoted as saying Aberlour A’Bunadh is my favourite whisky for under £50. But one day some vicious ne’er-do-well will doubtless hide one next to a similarly secret Glenfarclas 105, and when that day comes I can only hope I get my call of “heads” right.
Blind tasting also exposes you; makes you really think; underlines any shortcomings or gaps in your experience. Not tried Rye before? Then that spicy kick will mean nothing. Didn’t know countries outside of Scotland use peat? Then good luck when Paul John Bold crosses the table. And who hasn’t indulged in a bit of a smile when a trained expert, or a particularly vocal individual comes unstuck on confronting an anonymous glass?
The problem with objective blind tasting is that it effectively requires the taster to be a robot. Human nature being what it is, we start guessing the end before we’ve even finished the beginning. We want to skip to the last page of the book. No one, on being presented with a glass, can ever truly extinguish the irritating light in the back of their head that immediately flashes: ‘WHAT IS THIS?’
And so we start guessing. I don’t care how expert or practiced you are. I taste up to fifty wines a week at work, and countless more for my wines and spirits diploma. And that’s without getting into all the whiskies I pump my salary into. (I do have a life outside alcohol; I play hockey and everything.) But that light never goes off. Dark colour: “I wonder if that’s a sherry cask?” Slight hint of peat: “hmm, could that be Highland Park?” Bit of meatiness: “do I have a Mortlach here?” You know the drill.
And once an idea pops into your head, it’s very hard to ignore. Just ask the cast of Inception. You want to be right. You want to be validated. You want to have ‘won’ at blind tasting. Most of all, you don’t want to look like an idiot. And so you subconsciously ignore the niggling uncertainties. You shoehorn your blind tasting into what you want it to be. Perhaps you try to second guess the person presenting you the sample. “Ah, she’ll give me something off-piste...he knows I’ve said mean things about this distillery before...hang on, is this even whisky?” Sound familiar?
Blind tasting can be influenced by all sorts of things. Your mood; what you’ve eaten recently; the temperature of the room; the time of day – even what music is playing (or not playing) in the background. And if you’re on the spot and nervous about getting it wrong, you haven’t a hope. You stress, you panic and your common sense slips. Which is why most tasting competitions worth noting are judged anonymously. No one does their ‘best’ tasting under pressure.
So yes – everyone should do some blind tasting once in a while. It’s fun! But stop worrying about getting the whisk(e)y right. After all, with so many countless thousands of whiskies in production, what realistically are your odds? You might get the distillery or producer from time to time. Heck, you might once or twice nail the whole shebang. But you’ll have missed the point of whisk(e)y in the process: to enjoy it. After all, the end is just a tiny part of the journey. You’re really best off taking the Ferris Bueller attitude. It’s a pretty hollow ‘victory’ otherwise – if you even score the victory at all.
And we’re back in the room. (At my house, in case you’d lost track. Wouldn’t blame you.)
My cursory sniff (ok, I also took a cursory sniff at the office when it arrived, but so would you if you’re human) raised some suspicions. Greg and I had set the rules as Single Malt Scotch of £50 or lower, but something about the aromas I found myself picking up suggested foul play.
Far be it from me to accuse my charming new boss of hoodwinkery, but I’m a mistrusting soul where blind tastings are concerned. (See: told you they bring out the over-thinker.) Besides, any holder of an Anfield season ticket who moves to Manchester has to have a wily streak about them. In as unaccusatorial a tone as I could manage I casually checked that the rules still stood. (Is unaccusatorial a real word? There’s a red squiggly line, but I feel in my heart that it deserves to be one.)
“It might well be on brief...or might have changed the game a little...who knows...” replied the Machiavellian Dillon, admitting that it was definitely a Scotch. Bet he steals from the bank when he’s playing Monopoly too. Deep mistrust smouldering in my bosom I returned to the task at hand.
I nosed, I scribbled, my brow furrowed, I nosed some more, scribbled some more, sipped a little, furrowed some more and scribbled a bit more for good measure. And then I proceeded to ignore all the advice I’ve just written above.
Straight away, I knew that it wasn’t a malt, and that it probably wasn’t under £50. Anyone who drinks as much bourbon as I do ought to know what distilled corn smells like. Which in Scotch terms more or less means either old, or North British. (Or both.)
But something about this one seemed to hint at a little more complexity. In the back of my mind, something niggled away, making me wondering whether Greg had also dispensed with the ‘single’ ruling. Which was when I stupidly decided to ignore most of the note I had just written, and start to play the man, not the ball. And in blind tasting that almost always ends in disaster.
My blended grain experience certainly isn’t vast. In fact, it’s Compass Box Hedonism, which I knew was not what I was tasting. But could I perhaps have its fancier ‘big brother’ Quindecimus in front of me?
Deciding for some reason that I was along the right lines on the blended grain front, I was torn between Quindecimus and The Exceptional Blended Grain, neither of which I had sampled previously. From what I had read, Quindecimus was the richer of the two, which tallied with what I had written. So, with great doubt and several second guesses, I presented Greg with my answer.
I was wrong.
In fact, what I had was the Cadenhead’s North British 1985 31 years old Single Sherry Butt at 54.6%. And believe you me, it holds that cask strength well - I’d never have guessed it was that high. The spirit also stands up remarkably well to the sherry - there’s not a hint of raisin, and the corn is really on song. Full note below:
Fruity. Some aspects of red berries, and some of orchard fruit (apples/pears). Plenty of sweetness; caramels and a good whack of vanilla. There’s a lightness of touch, but a great deal of depth too. Medium intensity of aroma, but very good complexity. Corn asserts itself. Slight meatiness in the background, with distinct, but not overpowering wood.
Alcohol clear, but completely controlled and kept in check by flavour on the palate. Flavours are more intense than aromas and crescendo significantly as you hold it in the mouth. Largely follow on from the nose, but bourbon-like aspects of caramel and dark sugars dominate particularly, wrapped in more of that red berry fruit. Possibly a touch of date.
More of that meatiness - not quite sulphur - on the finish, which is ever so slightly shorter than expected. Very well balanced and complex.
All in all, a delicious whisky, which I can’t thank Greg enough for. Particularly special, as it happened to be distilled in his birth month. He outfoxed me this time (though thank God I clocked it was Grain whisky - could have been a lot more embarrassing!) but you can be sure there’ll be a rematch.
In the meantime, two ‘morals of the story’ to take away from this. Firstly, when it comes to blind tasting, do as I say, not as I do! And secondly, if you play games with the big kids, be prepared for them to move the goalposts!
Cheers!
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The post Dillon vs Wells and a few thoughts on blind tasting appeared first on GreatDrams.
from GreatDrams http://ift.tt/2jtOYWs Greg
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Coming to Korea with an Eating Disorder
Some people have asked me to do an entry on this subject. I’ve broken it down into different “triggers”.
Comparing Yourself to Others
I did a previous blog post about the idea that Koreans are slimmer than westerners, and in it I mentioned the obesity rate is rising in Korea. This is still the case, but a Korean with an “average” body is still slimmer than many westerners. With the way the average Korean holds body fat, they may have a pudgy belly and muffin top while still having a thigh gap; that means in most clothes during the winter, all you see is skinny legs. In the summer, those skinny legs are shown off in short-shorts and miniskirts (common fashion here), so even if you can see their chubby bellies in a tank top your eyes are still drawn to their tiny, naked legs.
This means the Koreans you see on a daily basis are either thigh-gap-thin or puffy-fatty-obese, and there’s no real in between just due to genetic differences in body fat. I’ve seen a total of two Koreans in the years I’ve lived here that had a pear-shaped body. Two. I remember exactly where I was and what they were wearing because it was that surprising to see.
For those who have an eating disorder, seeing someone skinny (especially with slim legs) can spark them to skip meals or purge; seeing an obese person can trigger them to push food away or purge what was already eaten. Since just about everyone here is thigh-gap-thin or puffy-fatty-obese, you’re pretty much triggered all day.
The culture here worships thinness in both women and men. A muscular man is often seen as unhealthy as if he was made of nothing but excess fatty tissue. Being slim is the ideal for both sexes. As a result, you’ll see this in popular music groups, advertisements, and television. The only exception to this is when very obese persons are used to advertise products (usually food) and there is currently a television program where four quite obese people go around trying different food at different restaurants. Television shows are often played in restaurants, so if you find yourself stopping for dinner with friends you might be confronted with very obese people sloppily eating food on TV and wailing about how good it is. This honestly turns my stomach like nothing else and I can’t eat.
Because of the thin-worship and growing obesity rate, you are confronted with diet advertisements and liposuction ads as well. If you stop by a CGV cinema, you’ll find yourself confronted with a diet advertisement on the inside and outside of the stall doors in the bathroom, and plastered all over the bathroom mirror. Yes, this has prompted me to purge on more than one occasion. Thank you, CGV, for putting diet advertisements on the inside of bathroom stalls at a place where the only food served is literally junk.
Diet Foods
Do you enjoy your diet Dr. Peppers? Say goodbye to them if you come here; as of this writing, it simply doesn’t exist in Korea. In fact, the only diet drinks you can find are Coke Zero, Pepsi Max (impossible to find in a bottle or can, this is only available at some restaurants), and a type of lemon-lime soda (similar to Sprite of 7-Up) that I’ve only found in some vending machines and E-Mart. For a country that is so focused on thin, they sure as hell don’t show that in their food products. There is a food bar...I don’t remember the name but it was called something like “Calorie Sense” and has a picture of the bar with a tape measure around it...that I bought one time. I was in a hurry and didn’t check the calories; I figured it would be a low-cal bar because of the name and imagery. It was over 300 calories in a small bar. It was basically like eating Scottish shortbread for the size and calories, I was so appalled. Dr. You is a brand that makes “healthy” food (junk food with health claims). The only one worth looking at is their 99 calorie bar; everything else is just sugar and calories you don’t want.
Sugar-free coconut milk ice cream sound good? It doesn’t exist here. Unsweetened soy milk? Good luck trying to find that (even the one advertised as less sweet still has added sugar). Korea is not a country of taking chances or appealing to niche markets; items sold here are items that are proven to be top sellers. This leads to a market flooded with products but the products are usually imitations of other items. KitKats are sold here as are the Korean knock-off, Kicker. Enjoy your Pocky? You can try Korean Ppeppero, which is available in far, far fewer varieties. This is slowly changing, and more and more items have been introduced since I’ve lived here. By the time you come, maybe there will be a low-cal ice cream version for you to enjoy...but I wouldn’t hold my breath. Very recently, Starbucks started carrying frappuccino light in addition to the full-sugar version so hope is on the horizon.
Food and Alcohol
Food is seen as incredibly healing in Korea. It’s elevated to a real status here that symbolizes togetherness, happiness, and overall well-being. As a result, you’ll find any place you work inundated with snacks and you will be pressured to eat it, sometimes to the point of someone actually shoving the food into your mouth (this is seen as a very respectful gesture, believe it or not). As I mentioned above, Korean foods are rarely calorie-conscious. This results in small snacks that seem benign loaded with processed fats and sugars with calorie counts you never would have guessed. “떡” (“ddeok”) is the most common offender. It’s made with glutinous rice and usually filled with red bean, sesame, or honey. Sounds fine enough until you realize one standard serving (about half the size of your palm) is almost 200 calories.
Photo Source. The ddeok close to 200 calories is on the right while the smaller ones on the left are around 95 calories each despite being smaller than a ping pong ball.
Working in a Korean company involves going out to company meals called “회식” (hwe-sheek). These are infamous for the amount of alcohol consumed. You start off at a restaurant where beer and soju are replenished as quickly as they’re swallowed with way too much food being served. Your coworkers will pressure you to eat everything in sight while your managers and bosses will refill your soju glass and expect you to shoot it with them. One bottle of soju is 550 calories for anyone curious. After dinner, you go to a bar where you drink more and eat “안주” (“an-joo”), which is the name given to mandatory drinking snacks (Koreans would never think to drink alcohol without eating food to accompany it, and some containers of alcohol are sold with food taped to them while other food snacks are advertised as drinking snacks specifically). When you finish, you will be taken to a singing room (similar to a karaoke bar in concept, but your party has a room all their own) called a��“노래방” (“noh-ray-bahng”). More alcohol and an-joo will be ordered and you are expected to eat and drink while you sing and watch your coworkers sing. Because everyone is pretty drunk by this point and alcohol makes you friendlier, your coworkers will be more prone to putting food into your mouth directly. While you might be able to get away with shaking your head or pretending you aren’t paying attention with them, if your manager or boss does this you should take the food because it’s seen as a form of bonding and respect. The night may end here or you may continue on, hoping from bar to noh-ray-bahng, until four in the morning. As you work longer for the company and show yourself to be an amicable, respectful individual, you may be able to get away with leaving after the dinner but when you start a job it is best for your working relationships to go through the cycle as long as you’re able.
If you come here as a university student, I sure hope you like fried chicken, pizza, and beer as well as the aforementioned noh-ray-bahng. You can expect your friends to feed you, but unless they’re older than you it’s not as big of a deal if you decline the food being put to your mouth.
Clothes
The final issue with visiting Korea while having an eating disorder (either in full-swing or during recovery) are the clothes and shoes. If you’re tall, your feet are likely larger than they would be if you are short. The problem is that Korean stores only carry standard, average sizes. If you’re a woman with, say, a US size 11 foot, you will not be able to buy clothes here. I know your foot isn’t your waist size, but this can be triggering for some people to be reminded they are “too big for normal things” (that’s just how the eating disorder brain works sometimes). Tall women also have issues with buying clothes. Taller men, not so much, but for women specifically your best bet is to order online and hope the measurements are true-to-size. Thankfully, Korea is totally fine with short clothes (dresses, skirts, shorts), so if you buy a shirt that goes up past your mid-thigh you won’t look out of place here.
As I mentioned earlier, Korean people (and east/SE Asians in general) tend to carry fat around their midsection more than their legs. As a result, the trousers here are very, very slim. I’m pear-shaped and can fit into a Korean XS tank top, for example, but I could not buy trousers in this country for the longest time (I had to work with A-line and flared skirts paired with leggings). While I can buy trousers now, it’s still quite difficult to find some that will accommodate my thighs and butt, even if they fit around my waist, because most of the trousers here are slim-fit or skinny jeans. This is honestly so upsetting that I won’t even try on trousers most of the time.
Comments
Like Japan and China, Korean people have no problem commenting on your weight. As someone with an eating disorder, any comment on my size is bothersome, whether someone says I’m slim or fat or “chubby”. One woman I know keeps tabs on everyone’s weight and she’ll tell you to eat more or eat less when you see her.
From the Korean perspective, “You’re fat, you should eat less” is like telling someone “You’re still smoking? You know it’s unhealthy so you should probably quit.” There’s no offense intended; being overweight is unhealthy, your loved ones care about your health, so your loved ones will comment on your weight.
The problem, though, comes from the difference in body type. Because Asians tend to put weight on their midsection, their BMI chart is different from non-Asians. Depending on country, an Asian might be in the obese category at 26 or 27 BMI while non-Asians don’t hit obese until they have a BMI of 30. This means if you are non-Asian your weight is less of an issue than the weight of an Asian person when we’re talking the higher end of the healthy BMI scale. This means you may be in a healthy BMI range but because you look heavier than an Asian person’s healthy BMI range, someone will assume you are unhealthy and will comment on it out of concern.
This becomes particularly true when you visit the doctor for a mandatory work check-up (if you come here on a work visa). Even if you are within a healthy non-Asian BMI, you will find your paperwork listing you as overweight or obese. This has been upsetting for my coworkers even though they don’t have an eating disorder. Every time they have to visit the doctor, they get a lecture on their weight and are marked as obese in their paperwork.
The opposite is also true: if you are a slim non-Asian, your body will be commented on because the stereotype is that westerners are all obese. For someone with an eating disorder, this can be equally triggering.
Conclusion
If you’re looking for a challenge with your eating disorder, come to Korea. If you are easily triggered and make drastic changes as a result of being triggered, it’s best to avoid Korea until you can manage it better.
#korea#south korea#body image#body shape#body acceptance#body positivity#health#weight#BMI#body fat#fat acceptance#eating disorder#anorexia#bulimia#ana#mia#anamia#anorexic#bulimic#ednos#ednoes#anoreixa#anorexya#anorexix#bulimix#bulimiia#ednoz#osfed#osfed recovery#ed solider
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Navigating Through the Options for Electronic Navigation
New Post has been published on https://fitnessqia.com/awesome/navigating-through-the-options-for-electronic-navigation/
Navigating Through the Options for Electronic Navigation
If you’re into any level of adventure travelling, you’ve probably got a GPS device and some kind of go-to mapping app for electronic navigation. I know it’s one of the most common questions I’m met with on the trails and I typically don’t have a solid answer for people other than “it depends.” This is because the market has become so saturated with products in niche areas that it can be challenging to find affordable options for our weekend activities that can also serve a purpose in the same sphere as our fitness watches. I’m not likely to take a large iPad and a plug-in receiver on a hike where a fitness watch would better serve that purpose. With so many activities and lifestyle factors at play, there has to be a one-size-fits-all option for everyone, right?
Today I’m going to get us started moving in the right direction with some little-known products and try to help you ascertain the right device for your activities. There’s no solid one-size-fits-all option for everyone, but we just may be able to get you close. As we move through this topic, I want to stress that I haven’t used every device on the market, but I have been doing this for a long time. I used Microsoft Streets and Trips back in 2005 to chase tornadoes from a massive Toshiba laptop, dreaming about how nice it would be to have WiFi for our GRLevel3 storm software. I’ve had my hands in everything from the Blue Force Tracker to the Garmin ForeTrex and most other things in between. I’ll break down some of the things that work well for my personal use and for my team’s utilize on the trails.
Fitness Watches and Long Walks on the Beach
There’s a lot of information to cover on this subject so we’re going to be lumping some together so that it’s as streamlined as possible. First up, we’re going to be discussing most handheld divisions and GPS/ Fitness watches, as well as where they belong in the world of outdoor activities.
We’ll define “fitness” as any activity that you perform on a daily or weekly basis that involves familiar routes and a relatively low likelihood of navigational faults. I’m not saying a GPS watch can’t serve a greater intent than tracking and posting your run to your favorite app, but they’re not practical for many heavy users. This will also lump in the more basic style of handheld GPS devices as they’re typically limited in capability.
As an example, I’ve been wearing the Suunto Ambit3 since the beginning of 2015 and it’s been an incredible hiking companion. I’ve used it to log waypoints in foreign countries so that I can grab straight-line roads to the nearest embassy, airport or train station if everything goes pear-shaped. I also use it for my hiking and biking escapades all around the country. I typically don’t broadcast my information to my MovesCount app, but I know that’s an option if I ever need it. It’s not going to get me to the nearest Taco Bell( probably for the better) but it will log my miles and get me out of a dangerous situation if I need it to.
Handheld GPS devices are sort of like a movie villain that refuses to die. With the exception of devices like the Garmin Rino 750, I guess these things are better off replaced by your cellphone. Nearly every telephone on the market now comes equipped with an internal GPS receiver that will handle your electronic navigation situation without any complaints. The main point to attain here is that it’s important to be completely familiar with how your maps will function without cellular service. Google builds it optional to download complete map sections for offline utilize, where other mapping services like Gaia GPS have a minimum base layer map available in any condition. Speaking from experience, I’ve reverted to my iPhone and offline Google Maps after I took a new device to the field without the manual.
Consider what your needs are
I know there are a lot of you immediately doing one of two things. You’re either already writing angry comments about how I junked satellite devices or you’re going to school me on paper maps and a compass. I deserve the latter, but we’re going to talk about devices like the inReach, SpotX and Iridium GO! shortly.
Satellite Messengers
This is a category all its own. Personally, I don’t suppose the majority of them handheld devices even deserve a spot in your bag, but there are a few components I really like. Garmin makes a device called the inReach Explorer that gives you tracking ability, basic electronic navigation functionality and the ability to share this information via satellite. You also have the option to two-way message other inReach devices on the Iridium network. The key selling point for something like this is the relatively low-cost barrier for the massive Iridium satellite array and the reliability of the SOS feature provided by said network.
Devices in this category would be well-suited as an emergency device for any situation where navigation and SOS features would be needed. Most general aviation aircraft will contain an Emergency Locator Transmitter, but there’s a chance that the older aircraft may contain outdated equipment that’s no longer monitored or lack the capability to transmit at all. Vehicle breakdowns, airplane accidents and boating emergencies can all be great nominees for this division, but I would caution against using these as a primary mean for navigation. If you’re boating by chart and compass or flying Visual Flight Rule, you’d probably be fine with one of these in your Go-Bag for emergencies.
There are some other makes and models out there like the Spot Messenger X. Personally, I haven’t used one of these but in my research over the past year, I’ve watched some wildly varied reviews. While I definitely don’t want to share an opinion of a product I’m not familiar with, I do want to say that most negative reviews came from some kind of a testing scenario that the device failed. The majority of positive feedback I can find is simply speculative. I would really like to hear real-world experience from anyone that has used these devices with any success.
Escapade Travel and Route Planning
While satellite equipped devices are a great back up solution for electronic navigation, most of us have moved to some kind of phone or tablet-based platform. Android definitely has a dog in this fight, but iOS is king of electronic navigation in my world. In recognizing the importance of devices that serve multiple functions and purposes, we’ve opted for an array of iPad models and several mobile platforms that help ensure we’re making good decisions along the way.
We use apps like MyRadar to keep up with weather and almost exclusively use the Gaia GPS Teams account to handle all of our mapping and routing. Use multiple-platform systems like these afford our team opportunities to work on other resources from our laptops or our tablets without having to constantly switch back and forth.
I is proposed that you do your homework
I did mention early on that there’s no one-size-fits-all alternative for everyone in electronic navigation, but one piece of equipment we’ve found to work very well is the Bad Elf GPS Pro. There are plenty of standalone divisions that will log your tracks for you, but we needed something that could pipe data to our tablets and also use an external antenna for when we’re confined to our trucks. Anyone who knows me is a well-known fact that I’m no stranger to drilling pits into my truck for functionality so I opted for a through-hole antenna.
One of the other pieces of equipment we’ve discussed in a previous article that we’re fond of is the PepWave Max BR1 Mini router paired with our MobileMark LTM4 07 antenna. There are some other options out there, but this is where we’ve settled in given the inherently robust, yet versatile nature of these devices. Typically when we upload daily ways to a Google Map or into Gaia GPS for editing, we’ll pull our GPX files from the BR1 router. The drawback to location reporting with this setup is that you need cellular coverage to broadcast/ report your physical locating and it isn’t very portable. Fortunately, the router stores the data onboard for something like seven days so that it can be accessed subsequently. Basically, the router stores your GPS data even if it isn’t able to be uploaded to the cloud.
With the limitations of our vehicle-borne router, we needed something that could also can be used to exit private vehicles and continue forming tracks. This takes us back to Bad Elf.( I know this sounds like more of a sales pitch for these guys, but I wasn’t paid to say this .) We’ve been using these things for years and I’ll encompass the reasons we don’t use their competitors’ devices in the next section. We carry two devices for these tasks; the first being the GPS Pro I mentioned earlier and the second largest being their Apple-specific plug-in style device.
With the Pro, we can log hikes, ATV rides, general aviation flights, or anything else that takes us away from our beloved BR1 routers and we can do it without anything but the GPS Pro device. Once we’re back in the truck, we can plug that Pro device into the external antenna and it feeds our information technology and tablets with streaming GPS data and presents us with the option to download the recently recorded data. Their plug-in model is great for scheming when you’re away from the trucks and you need a bit more detail on your device. They also do well with your iPhone for things like ATV treks or motorcycle rides, but they’re not as resistant to the elements.
While there are other options for small Bluetooth devices, this is the only one we’ve found that provides us with all of the functions that we needed specifically for our undertakings. As with all else, I recommend that you do your homework on each device’s specific features and assess them against your needs. I’ve found that the devices we use tend to cross over into many other activities quite well, but they do have one minor drawback. While they’re probably ergonomic to hold, they don’t seem very tacticool. I always have some image in my head that advanced place equipment should be square and blocky and have rubberized coatings everywhere. I guess it shows that they cater to everyone.
Asset Tracking and Resource Management
Now let’s encompas electronic navigation in marine GPS, desert racing and emergency management. If you need to way assets for any reason, there are a few alternatives to help get you where you need to be.
If you’ve watched any form of desert racing, you’ve likely noticed that those guys are utilizing marine chart plotters and GPS systems to make their route down the way.( This has nothing to do with the Stella III devices used in time/ speed tracking .) Marine Automatic Identification Systems( AIS) are similar to our BR1 routers in that they pull GPS signal from their GPS antenna and then broadcast that data over VHF. Our routers use cellular networks, whereas AIS utilizes standardized VHF frequencies.
My needs are not the same as yours
You’ll also notice that it’s possible to track ships all around the globe on sites like Vessel Finder. Due to the standardization of transponder frequencies and the interest of foreign nations to track goods and ships at all times, satellites were put in place to see those VHF transponder signals. Typically more information is available on the ship when they’re close to shore, but if you really want that info you can go to aprs.fi and check areas along the shore.
There are some other options for reporting your locating info. A company I recently learned about called LEADNAV is basically blending spacecraft data and location reporting with the planning and tracking capabilities of most popular GPS apps. It’s my journalistic duty to give the most unbiased insight I can on new tech like this, so I did reach out to the organization for more info. It seems their founder, Damian, is a former career Navy SEAL with heavy involvement in mission planning and navigation.
The LEADNAV platform aims to aid in off-grid scheming and communication by reporting location and asset information into their cloud to be shared with your team or the rest of the world. A good example of this setup would be for emergency asset management. Teams are able to track their personnel in real day anywhere on earth through the use of the Iridium satellite network and proprietary software. Their platform aims to be extremely versatile, appealing to the escapade traveler, emergency coordinators, or even weekend warriors. They feature alternatives like basic GPS functionality all the route up to real-time tracking.
One of the things I did say in the previous segment is that I would discuss why we don’t use some external GPS devices. LEADNAV does use the Dual XGPS1 60 device that’s gained quite a bit of popularity in electronic navigation, however, we’ve found that it doesn’t quite fit the bill for our needs. I’m sure that’s an issue that can be easily mitigated, but I can’t say for sure what our systems would look like otherwise since I haven’t set my hands on their equipment. My beef with the XGPS1 60 is its perceived lack of versatility. While it’s a great receiver, I haven’t procured it to be as convenient a grab-and-go alternative as our Bad Elf systems. I would say that if you’re considering buying a system like any of the custom-built LEADNAV products, don’t let the GPS receiver turn you off. My needs are not the same as yours.
Wrapping Up Electronic Navigation
There are a lot of options out there for electronic navigation. I realize that some of my opinions are pretty strongly-held and that they may not exactly line up with yours; that’s penalty. The most important takeaway here is to consider what your needs are. There’s a ton of information available and it can be quite confusing to navigate the intricacies of these electronic navigation technologies. Hopefully, this piece was helpful, if only because it offered a brief look into some of the less popular technologies. Feel free to ask any questions you may have or share your experiences in the comments. I tend to follow up on these articles in a pretty timely manner.
Editor-in-Chief’s Note: Derek Gill has been a Plank Owner here at ITS from the beginning and has an extensive background in healthcare, pharmaceutical research and technical diving. He’s been certified in SCUBA since 2000 and diving technical/ CCR since 2010. He speaks several languages including Russian and Spanish as well as several computer languages. These combined abilities have opened the door to more creative ventures in Network Security and Physical Security consulting. Derek is a veteran of the US Navy and a former Navy Corpsman who worked alongside the US Marine Corps. His military moniker, “Witch Doctor, ” has stuck with him ever since and it can now be found across many internet forums where he takes pride in trolling sensational zealots from multiple industries.
The post Navigating Through the Options for Electronic Navigation appeared first on ITS Tactical.
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Umakoti’s Survival Guide to the Festive Season
Umakoti, nqwetsi, muroora – no matter what you call it, it comes with the same responsibilities. Being a newly appointed, or even a seasoned, daughter in law can be a lot of work. Sometimes you produce the world and still get side eyed... like? With the holidays upon us, and family time slowly creeping closer, it’s time to get ready to entertain your loved ones. Ready or not, here they come.
But with your family, and your husband’s, and your brother’s wife’s sister with her three children all coming to you these holidays, you’re freaking out. How are you going to host all these people and impress your in-laws at the same time? Ngeke, soze. Breath, chill, don’t stress. Your trusty festive partner is here. KWESÉ PLAY is full of knowledge on how to get your home ready for the festive season. Plus, it’s pocket-sized! Who knew you’d have such a small, clever helper this Christmas?
Where to begin? Follow these easy steps to being the best host ever!
Step 1 – Slay in the kitchen
Well a house is not a home without a kitchen so let’s start there. Crisp sugar cookies, baked mac and cheese, soft dinner rolls, aromatic pecan pie bread pudding, sweet potato casserole and classic fruit cake. What do all these dishes have in common, besides being delish? They’re baked. Baking by Fawesome.tv is your one-stop shop when it comes to baked goods.
Looking for show-stopping side dishes and eye-popping starters? Head to the Simply Recipes app and learn how to roast a chicken, make prosciutto wrapped Asparagus, stun with succulent fish stew and even spice up your rice with cilantro and lime.
Step 2 – Have your space looking stunning and spotless
Everyone is coming over and you haven’t had your cupboards fixed and your kitchen storage is in a bad state. Don’t fear, The Design Network app is here. Browse through playlists like Dining Room Designs or Kid Spaces. Or, check out series like Furniture Geek and the incredible Design Secrets. Plus, watch easy DIY videos that’ll help with clever kitchen storage or how to get your home ready for entertaining.
The first thing most people see when they enter your humble abode is your garden. The Gardening Channel features videos of amazing gardens all of the world or tips and tricks on how to up flower game. And, what’s more impressive than serving people vegetables that you can boast about having grown yourself! From carrots, broccoli and tomato, to pears and even currants – your Christmas lunch will be next level.
Step 3 – Look the part
Imagine serving up all this sass whilst looking beyond bomb. Check out the M2M app and be inspired by the likes of Balenciaga, Alexander McQueen and even the classic Dior. Once you’ve absorbed all the daring drapes, we know you’ll be able to whip up something fabulous from your own wardrobe. I mean, what’s the point in all the work of hosting if you can’t indulge a little? It’s time to treat yourself!
Step 4 - ESCAPE
And if all of the above is just too much to bear, why not flee the country and settle on a holiday abroad. Thailand, New York, India, Brazil – we’ve got apps to help you plan trips to every corner of the Earth! Just head to the ‘Travel’ genre in the KWESÉ PLAY App Store and drift into the abyss – it’ll certainly be less pressure.
With KWESÉ PLAY by your side these holidays, there’s no festive party you can’t handle. Visit kweseplay.tv to purchase your device now!
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Blog #9: Jammin’ Out
Today was the wonderful jam-making day. We got to do everything from washing the berries and fruits, to mashing them, and pouring them into jars. We did it all from beginning to end. We got the opportunity to make apricot and cherry jam; however, we only physically made the apricot one. The process is tedious and slow sometimes, but it is definitely rewarding, for as a result you get a tart but sweet jam that can be put on various breads, pastries, and cookies.
The first thing you do is wash the berries and fruits very well, otherwise bacteria can come into the jam, and the one major thing that they pay attention to while making the jam is the ways bacteria could be formed. Next, after washing, you have to pit the fruits. Apricots are easy to work with and cut, but cherries are nothing short of hell. We spent plenty of time trying to figure out how to pit these little tiny round cherries, and then finally discovered the best way is to simply squeeze them until the pits came out... oops. Then the next thing was to add sugar to the fruits. After this step, they boiled the berries until it was a thickened juice, and finally added fresh lemon juice to it. As stated in a previous blog, these recipes are so simple, this one only three ingredients, but they are so incredibly delicious. This is all due to the plethora of fresh fruits. After the mixture is boiled, they put a little on a plate and judge if it is ready based off of how slowly is runs around the plate. After that step, they then carefully pour the mixture into jars and seal them. Now, the bacteria comment comes into play. They then place the air-tight sealed jars into boiling water to remove the most of the bacteria, and then to make sure every last chance the bacteria could grow is taken away, they then place the jars into cold water. This cools down the jars and frees up any leftover bacteria so that the jam can last longer, and it can last for up to even a year!
Being the last day in Abruzzo on this lovely farm, we are all sad to leave our new cooking buddies and animal friends. However, we have taken away so many different things from this trip about life in Italy, food, and life in general. One thing we learned, as a fellow student put it, is that “one thing I learned here is to not care about anything”. This is because even though there were small bugs in the cherries that we were using in the jam, Aura and Mateo simply shrugged their shoulders and told us the bugs would die in the mixture so it did not matter. While us city folk were a little grossed out due to the fact that we don’t deal with many bugs and that back in the states we make sure everything is squeaky clean, the country folk in Abruzzo simply don’t care about much with their food. Aura even ate something that was partly moldy saying it was fine and it was just a tad overripe! They just have stronger stomachs for it I guess!
Another thing I have noticed is that they do not shy away from fermented foods. I, for one, love my fermented foods. Radish kimchi is one of my favorite side dishes to eat; however, many that I know hate the dish. Fermented foods have a very distinct flavor usually, but they are also foods that we eat almost daily, especially here. Two things that many people don’t realize are fermented are chocolate and wine, two things that seem to be like staples here in Abruzzo and in Italy in general. But another thing that can be fermented are marmalades. In our reading for today in the Encyclopedia of Food and Culture, although they are not jams, marmalades are fermented and serve a similar purpose to jams. Jams and marmalades were used in Ancient Rome and many other places as a means to preserve the fruits. Why do this when they can just eat it in different pastries and for different meals? Well they did this to prevent starvation in a time where starvation was extremely common. They used to ferment fruits like quince, a fruit similar to a pear, using pectic fermentation. This process allows for pectin to create a jelly of fruits when it is exposed to acids. This process allowed for the creation of marmalade. The fermentation process is also used to create kinds of medicinal drinks called melomeli and cydonites oenos, a “slightly fermented drink tasting like mead, with a very fruity and particularly original flavor.”
Long story short, fermentation is in more than we think. A few other common fermented foods are yogurt, beer, and cheeses. Fermentation is not only good for helping to preserve foods, but it also brings in health benefits. In a documentary we watched in class, they discussed how fermented foods can be used to help balance the bacteria in our guts. Due to the way we wash and cook foods in the states and many other places, we lose the good bacteria that comes inside of the foods we eat, and therefore we lack the good bacteria in our gut. Fermented foods can restore this imbalance and provide us with probiotic properties. Fermented foods, although an acquired taste sometimes, are friends and not foes!
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The word “Ravigote” means, literally, “pick me up” and it is applied to minced tarragon, chervil, chives and parsley, the herbs being kept separate and served with salad on four little saucers. Ravigote butter, made by kneading butter with the four herbs and adding pepper, salt and lemon juice, spread between thin slices of bread, makes delicious sandwiches.
How to make pure food, better food and to economize on the cost of same is just now taxing the attention and ingenuity of domestic science teachers and food experts generally. The average cook is intensely interested in the result of these findings, and must keep in touch with them to keep up with the times and run her home in an intelligent and economical as well as healthful routine.
The simple desserts are the best desserts, and none is more pleasing to the eye and the palate or so easily made or so frequently served in an imperfect manner, than custards.
It is impossible to deal in a short article with the many varieties of Summer Sauce, but there are three or four which can be touched upon. To have a thorough understanding of their goodness one must not only read about them but taste them. They are the staple diet in many foreign countries and in the Armour brand the native flavoring has been done with remarkable faithfulness—so much so that large quantities are shipped from this country every week to the countries where they originated.
To have a thorough understanding of their goodness one must not only read about them but taste them. They are the staple diet in many foreign countries and in the Armour brand the native flavoring has been done with remarkable faithfulness—so much so that large quantities are shipped from this country every week to the countries where they originated.
Puddings that are prepared by boiling, steaming, and baking, and the sauces that make them appetizing, receive a goodly share of attention. Pastries and Pies completes this volume, rounding out, as it were, the cook’s understanding of dessert making. To many persons, pastry making is an intricate matter, but with the principles thoroughly explained and each step clearly illustrated, delicious pies of every variety, as well as puff-paste dainties, may be had with very little effort.
Pumpkin Pancakes with Apple Compote and Candied Nuts
Servings: 4-6
Time: 1hr 15mins
Difficulty: easy
Print
For the honeyed pear topping, have ready a sheet of puff-paste made of five ounces of sifted flour, and a quarter of a pound of fresh butter. Lay the paste in a buttered soup-plate. Trim and notch the edges, and then put in the mixture. Bake it about half an hour, in a moderate oven. Grate loaf-sugar over it, before you send it to table.
Ingredients
3 1/4 cup flour
1/3 cup light brown sugar
1/4 teaspoon ground cardamom
1 cup warm whole milk
1 packet dry yeast
1/4 teaspoon salt
6 tablespoons unsalted butter
Directions
Grate the yellow rind of the orange and lime, and squeeze the juice into a saucer or soup-plate, taking out all the seeds.
Beat the eggs as light as possible, and then stir them by degrees into the pan of butter and sugar. Add, gradually, the liquor and rose-water, and then by degrees, the orange and lime. Stir all well together.
Put a quarter of a pound of powdered white sugar into a deep earthen pan, and cut up in it a quarter of a pound of the best fresh butter.
Beat the eggs as light as possible, and then stir them by degrees into the pan of butter and sugar. Add, gradually, the liquor and rose-water, and then by degrees, the orange and lime. Stir all well together.
5.Have ready a puff-paste, sufficient to cover the bottom, sides, and edges of a soup-plate. Put in the mixture, and bake it in a moderate oven, about half an hour.
A pint of any kind of fruit juice may displace the water, when a teaspoonful of lemon juice should be added to the contents of each glass before stirring in the soda.
Place the pans in the oven and bake for 40-50 minutes, or until they’re golden around the edges. In making pies of juicy fruit, it is a good way to set a small tea-cup on the bottom crust, and lay the fruit all round it. The juice will collect under the cup, and not run out at the edges or top of the pie.
Tips: Fruit pies with lids, should have loaf-sugar grated over them. If they have been baked the day before, they should be warmed in the stove, or near the fire, before they are sent to table, to soften the crust, and make them taste fresh. Raspberry and apple-pies are much improved by taking off the lid, and pouring in a little cream just before they go to table. Replace the lid very carefully.
It is impossible to deal in a short article with the many varieties of Summer Sausage, but there are three or four which can be touched upon. To have a thorough understanding of their goodness one must not only read about them but taste them. The frequent experience of the cook living in the country or suburbs these days to receive unexpected visits from friends who are touring in automobiles, and she finds she must have something attractive, dainty and nourishing ready at a moment’s notice to supplement the cup of tea or coffee so welcome after a hot, dusty trip.
The two classes of cakes-butter and sponge-are treated in detail both as to the methods of making and the required ingredients, and numerous recipes are given which will enable the cook to provide both plain and fancy cakes for ordinary and special occasions. Puddings that are prepared by boiling, steaming, and baking, and the sauces that make them appetizing, receive a goodly share of attention. Pastries and Pies completes this volume, rounding out, as it were, the cook’s understanding of dessert making.
There is inspiration in the art that enters into the production of a French dinner, in the perfect balance of every item from hors d’oeuvre to café noir, in the ways with seasoning that work miracles with left-overs and preserve the daily routine of three meals a day from the deadly monotony of the American régime, in the garnishings that glorify the most insignificant concoctions into objects of appetising beauty and in the sauces that elevate indifferent dishes into the realm of creations and enable a French cook to turn out a dinner fit for capricious young gods from what an American cook wastes in preparing one.
Fear no mess; it just means you’re a normal, functioning human being.
I can only imagine the heaven that would exist being able to eat one of these guys warm from the oven! Savory pastries are severely underrated, in my opinion, I think they should be as common if not more common than the sweet ones. Marta had come to my workshop in Croatia to lend a hand and is one of the warmest, sweetest, and friendliest people I’ve ever met. And not only that, but she is an incredible cook to boot! After we shot these savory pies they got very cold and I woofed it down since I hadn’t had breakfast that morning, and even chilled these pies tasted insanely good.
The word Ravigote means, literally, “pick me up” and it is applied to minced tarragon, chervil, chives and parsley, the herbs being kept separate and served with salad on four little saucers. Ravigote butter, made by kneading butter with the four herbs and adding pepper, salt and lemon juice, spread between thin slices of bread, makes delicious sandwiches.
Aside from their goodness their extra large size will always recommend their use to the wise cook. Flowers and fruits are reserved for sweet dishes, except in the case of nasturtiums, which they regard as much a vegetable as a flower and use freely with meats. It isn’t essential that every dish should be turned into an elaborate work of art.
With the kitchen redesign moving gradually, I was experiencing considerable difficulties having the capacity to cook for a developed timeframe, particularly since cooking is one of my favored techniques for stress alleviation. In this way, this past Friday I said ‘to hellfire with it’ and made a cake in my half torn down kitchen. The broiler was in working request and there was ledge space enough for the blender, and that was adequate for me.
Salted Swedish Cardamom Buns The word “Ravigote” means, literally, “pick me up” and it is applied to minced tarragon, chervil, chives and parsley, the herbs being kept separate and served with salad on four little saucers.
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The very best Option to Create A Touchdown Web page
The most effective Way to Create A Touchdown Web page
I once ate an entire reeses pb cup blizzard cake from dairy queen, by myself in one night. I know how ya feel.
— Ethan (@Wraiths574) October 29, 2017
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Avocados.. YES OR NO!?!
Most fruit consists primarily of carbohydrate, while avocado is high in healthy fats.
Numerous studies show that it has powerful beneficial effects on health.
Here are 12 health benefits of avocado, that are supported by scientific research.
1. Avocado is Incredibly Nutritious
What we refer to as “avocado” is the fruit of the avocado tree, called Persea americana (1).
This fruit is prized for its high nutrient value and is added to all sorts of dishes due to its good flavor and rich texture. It is the main ingredient in guacamole.
These days, the avocado has become an incredibly popular food among health conscious individuals. It is often referred to as a superfood… which is not surprising given its health properties (2).
There are many kinds of avocados, and the shape (from pear-shaped to round) and color (from green to black) can vary between them. They can also weigh anywhere from 8 ounces (220 grams) to 3 pounds (1.4 kg).
The most popular type is called Hass avocado.
This is what a typical avocado looks like:
Avocado Sliced in Half
It is often called “alligator pear,” which is very descriptive because it tends to be shaped like a pear and have green, bumpy skin… like an alligator.
The yellow-green flesh inside the fruit is eaten, but the skin and seed are discarded.
Avocados are very nutritious and contain a wide variety of nutrients, including 20 different vitamins and minerals.
Here are some of the most abundant nutrients, in a single 3.5 ounce (100 gram) serving (3):
Vitamin K: 26% of the RDA. Folate: 20% of the RDA. Vitamin C: 17% of the RDA. Potassium: 14% of the RDA. Vitamin B5: 14% of the RDA. Vitamin B6: 13% of the RDA. Vitamin E: 10% of the RDA. Then it contains small amounts of Magnesium, Manganese, Copper, Iron, Zinc, Phosphorous, Vitamin A, B1 (Thiamine), B2 (Riboflavin) and B3 (Niacin). This is coming with 160 calories, 2 grams of protein and 15 grams of healthy fats. Although it contains 9 grams of carbs, 7 of those are fiber so there are only 2 “net” carbs, making this a low-carb friendly plant food.
Avocados do not contain any cholesterol or sodium, and are low in saturated fat. I personally don’t think that matters, but this is one of the reasons they are favored by many “old school” experts who still believe these things are inherently harmful.
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Bottom Line: Avocado is a green, pear-shaped fruit often called an “alligator pear.” It is loaded with healthy fats, fiber and various important nutrients. 2. They Contain More Potassium Than Bananas
Avocado
Potassium is a nutrient that most people aren’t getting enough of (4).
This nutrient helps maintain electrical gradients in the body’s cells and serves various important functions.
Avocados are actually very high in potassium… with a 100 gram (3.5 ounce) serving containing 14% of the RDA, compared to 10% in bananas, which are a typical high potassium food (5).
Several studies show that having a high potassium intake is linked to reduced blood pressure, a major risk factor for heart attacks, strokes and kidney failure (6).
Bottom Line: Potassium is an important mineral that most people don’t get enough of. Avocados are very high in potassium, which should support healthy blood pressure levels. 3. Avocado is Loaded With Heart-Healthy Monounsaturated Fatty Acids
Avocado Oil
Again, avocado is a high fat food.
In fact, 77% of the calories in it are from fat, making it one of the fattiest plant foods in existence.
But they don’t just contain any fat… the majority of the fat in avocado is oleic acid.
This is a monounsaturated fatty acid that is also the major component in olive oil and believed to be responsible for some of its beneficial effects.
Oleic acid has been linked to reduced inflammation and been shown to have beneficial effects on genes linked to cancer (7, 8, 9, 10).
The fats in avocado are also pretty resistant to heat-induced oxidation, making avocado oil a healthy and safe choice for cooking.
Bottom Line: Avocados and avocado oil are high in monounsaturated oleic acid, a “heart healthy” fatty acid that is believed to be one of the main reasons for the health benefits of olive oil. 4. Avocados Are Loaded With Fiber
Smiling Young Woman, Holding an Avocado
Fiber is another nutrient found in relatively large amounts in avocado.
Fiber is indigestible plant matter that can contribute to weight loss, reduce blood sugar spikes and is strongly linked to a lower risk of many diseases (11, 12, 13).
A distinction is often made between soluble and insoluble fiber.
Soluble fiber is known to be able to feed the friendly gut bacteria in the intestine, which are very important for the optimal function of our bodies (14).
A 100 gram (3.5 ounce) serving of avocado contains 7 grams of fiber, which is 27% of the recommended daily amount.
About 25% of the fiber in avocado is soluble, while 75% is insoluble (15).
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Bottom Line: Avocados tend to be high in fiber, about 7% by weight, which is very high compared to most other foods. Fiber can have various important benefits for weight loss and metabolic health. 5. Eating Avocados Can Lower Cholesterol and Triglyceride Levels
Heart and Stethoscope
Heart disease is the most common cause of death in the world (16).
It is known that several blood markers are linked to an increased risk.
This includes cholesterol, triglycerides, inflammatory markers, blood pressure and various others.
The effects of avocado on some of these risk factors has been studied in 8 human controlled trials.
These are studies where people are split into groups… one group is instructed to eat avocados, while the other is not. Then researchers see what happens to their blood markers over time.
These studies have shown that avocados can (17, 18, 19, 20, 21, 22, 23):
Reduce total cholesterol levels significantly. Reduce blood triglycerides by up to 20%. Lower LDL cholesterol by up to 22%. Increase HDL (the “good”) cholesterol by up to 11%. One of the studies showed that including avocado in a low-fat vegetarian diet led to improvements in the cholesterol profile (24).
Unfortunately, all of the human studies were small (13-37 subjects) and short-term (1-4 weeks), but the results were impressive nonetheless.
Bottom Line: Numerous studies have shown that eating avocado can improve heart disease risk factors like Total, LDL and HDL cholesterol, as well as blood triglycerides. 6. People Who Eat Avocados Tend to be Healthier
One study looked at the dietary habits and health of people who eat avocados.
They analyzed data from 17,567 participants in the NHANES survey in the U.S.
Woman Holding a Green Avocado
Avocado consumers were found to be much healthier than people who didn’t eat avocados.
They had a much higher nutrient intake and were half as likely to have metabolic syndrome, a cluster of symptoms that are a major risk factor for heart disease and diabetes (25).
People who ate avocados regularly also weighed less, had a lower BMI and significantly less belly fat. They also had more HDL (the “good”) cholesterol.
However… correlation does not imply causation and there is no guarantee that the avocados caused these people to be in better health.
Therefore I don’t think this particular study carries much weight.
Bottom Line: One dietary survey found that people who ate avocados had a much higher nutrient intake and had a lower risk of metabolic syndrome. 7. The Fat in Them Can Help You Absorb Nutrients From Plant Foods
Brunette Eating Salad With a Fork
When it comes to nutrients, the total amount of them is not the only thing that matters.
We also need to be able to absorb them… move them from the digestive tract and into the body, where they can be used.
Some nutrients are “fat soluble,” meaning that they need to be combined with fat in order to be utilized.
This includes vitamins A, D, E and K… along with antioxidants like carotenoids.
One study showed that adding avocado or avocado oil to either salad or salsa can increase antioxidant absorption by 2.6 to 15-fold (26).
So… not only is avocado highly nutritious, it can dramatically increase the nutrient value of other plant foods that you are eating.
This is an excellent reason to always include a healthy fat source when you eat veggies. Without it, a lot of the beneficial plant nutrients will go to waste.
Bottom Line: Studies have shown that eating avocado or avocado oil with veggies can dramatically increase the amount of antioxidants you take in. 8. Avocados Are Loaded With Powerful Antioxidants That Can Protect The Eyes
Eye on White Background
Not only do avocados increase antioxidant absorption from other foods, they are also high in antioxidants themselves.
This includes nutrients called Lutein and Zeaxanthin, which are incredibly important for eye health (27, 28).
Studies show that these nutrients are linked to a drastically reduced risk of cataracts and macular degeneration, which are common in the elderly (29, 30).
Therefore, eating avocados should have benefits for eye health over the long term.
Bottom Line: Avocados are high in antioxidants, including Lutein and Zeaxanthin. These nutrients are very important for eye health and lower the risk of macular degeneration and cataracts. 9. Avocado May Help Prevent Cancer
Three Unripe Avocados
There is limited evidence that avocado may be beneficial in preventing cancer.
One study showed that it may help reduce side effects of chemotherapy in human lymphocytes (31).
Avocado extract has also been shown to inhibit the growth of prostate cancer cells (32).
However, keep in mind that these studies were done in isolated cells and don’t really prove anything about what happens in a living, breathing human.
Bottom Line: Some studies in isolated cells have shown that nutrients in avocados may have benefits in preventing prostate cancer, and lowering side effects of chemotherapy in some cells. 10. Avocado Extract May Help Relieve Symptoms of Arthritis
Arthritis is a common problem in Western countries. There are many types of arthritis, and these are often chronic problems that people have for the rest of their lives.
Avocado on a Wooden Table
Multiple studies have shown that extracts from avocado and soybean oil, called Avocado and Soybean unsaponifiables, can reduce symptoms of arthritis of the bones, called osteoarthritis (33, 34).
Whether avocados themselves can have this effect, and not just the extract, remains to be seen.
Bottom Line: Studies have shown that an extract from avocado and soybean oils can significantly reduce symptoms of osteoarthritis. 11. Eating Avocado May Help You Lose Weight
Woman Holding a Scale And Measuring Tape
There is some evidence that avocados are a weight loss friendly food.
In one study, people were split into groups. One group was instructed to eat a meal that contained avocado, the other a similar meal without avocado.
Then they were asked a series of questions related to hunger and satiety.
The people eating the avocado felt 23% more satisfied and had a 28% lower desire to eat over the next 5 hours (35).
If this holds true in the long-term, then including avocados in your diet could help you naturally eat fewer calories and have an easier time sticking to a healthy diet.
Avocados are also high in fiber, and very low in carbs, two attributes that should also help promote weight loss, at least in the context of a healthy, real food based diet.
12. Avocado is Delicious and Easy to Incorporate in The Diet
Homemade Guacamole
Not only are avocados healthy, they’re also incredibly delicious and go with all sorts of foods.
You can add them to salads and various sorts of recipes, or you can simply scoop them out with a spoon and eat them plain.
They have a creamy, rich, fatty texture and blend well with various other ingredients.
A notable mention is guacamole, which is arguably the most famous use of avocados. It includes avocado along with ingredients like salt, garlic, lime and a few others depending on the recipe.
An avocado often takes some time to ripen and it should feel slightly soft when ripe. The nutrients in avocado can oxidize soon after fleshing it, but if you add lemon juice then that shouldn’t happen as quickly.
If you’re serious about adding avocado to your diet, then I highly recommend that you watch this video about how to pick, prepare and eat avocados.
At the end of the day, avocados are an awesome food. They’re loaded with nutrients, many of which are lacking in the modern diet.
They are weight loss friendly, heart healthy and… last but not least, taste incredible.
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