#asparagus health benefits

[ladywellcare111]

Is It Safe To Eat Asparagus During Pregnancy?

Is It Safe To Eat Asparagus During Pregnancy? #Is #It #Safe #To #Eat #Asparagus #During #Pregnancy #nutrition,asparagus #health #benefits,benefits #of #asparagus,health

Asparagus during Pregnancy can be a delightful addition to your diet. This versatile vegetable provides a burst of flavor and offers numerous health benefits. Asparagus supports the healthy development of your baby. Folate is essential during Pregnancy as it aids in forming your baby’s neural tube and helps prevent certain birth defects. So, enjoy this vibrant green veggie as part of your…

[weightlossregime]

Asparagus: The Superfood for Weight Loss | Benefits & How to Use अस्परागस: वजन कम करने का गुप्त हथियार!

Discover the incredible benefits of asparagus for weight loss! In this informative video, we'll explore what asparagus is, its nutritional value, and how it can help you shed those extra pounds. Learn about the science behind asparagus and weight loss, including its ability to promote satiety, boost metabolism, and control blood sugar levels. We'll also share practical tips on incorporating asparagus into your daily diet, from delicious recipes to easy cooking methods. Get ready to unlock the power of this versatile superfood and achieve your weight loss goals!

#asparagus #weightloss #healthyfoods #nutrition #superfood #fiber #vitamins #minerals #satiety #metabolism #bloodsugarcontrol #asparagusrecipes #asparagussidedish #asparagussoup

#asparagussalad #asparagusstirfry

#asparagusbenefits #asparagusnutritionfacts

#asparaguscalories #asparagussideeffects

#asparaguscooking #asparagustips

[discoverybody]

Asparagus As A Natural Remedy

Asparagus is a versatile and nutritious vegetable with several health advantages. Its high vitamin content, which includes vitamins A, C, E, and K, promotes immunity and protects against chronic ailments like as heart disease and cancer. Asparagus is also high in folate, making it ideal for pregnant women. Furthermore, it is low in calories and carbohydrates, making it great for weight management.

The vegetable's high fiber content assists digestion and promotes good digestive health. It functions as a prebiotic, feeding beneficial bacteria in the gut and promoting overall gut health. Asparagus can also relieve bloating, gas, and constipation. Asparagus contains glutathione, a strong antioxidant that helps liver function and detoxifying processes.

It also functions as a natural diuretic, aiding in waste evacuation from the body. Asparagus contains minerals such as potassium, which improve heart health by lowering blood pressure and guarding against oxidative stress and inflammation. Furthermore, its fiber content decreases cholesterol and improves lipid profile, which promotes heart health. Finally, asparagus has compounds with anti-inflammatory characteristics that can help treat chronic inflammation caused by a variety of disorders. Incorporating asparagus into your diet can bring several health benefits and improve overall well-being.

[gypsyheatherlee]

FREE on Amazon Kindle today ! Download it to your kindle library

[reality-detective]

🔥Ignite the power of your second brain – your gut!

💎A healthy gut is NOT a luxury, it's a necessity for vibrant living!

👉 Here's why you should pay attention to your gut health...

🌟Your gut is your second brain:

– This isn't a metaphor! Your gut communicates directly with your brain, affecting mood, immunity, and overall wellness.

💡Unleash the benefits :

– A balanced gut microbiome can improve digestion, boost immunity, enhance mood, and even aid weight management.

🧪The science?

– It's all about diversity! A diverse gut microbiome, rich in different bacterial species, is a healthy one.

Now, let's get practical. Here's your gut health game plan...

🍽️Top 4 fermented foods :

• Sauerkraut 🥬

• Kimchi 🌶️

• Kefir 🥛

• Kombucha 🍵

🌱Top 4 prebiotic foods :

• Asparagus 🌱

• Bananas 🍌

• Oats 🥣

• Apples 🍎

(These can be consumes both toghether)

🚫Things to avoid :

• Overuse of antibiotics 💊

• Chronic stress 😖

• Processed foods 🍔

Remember, every bite you take is a chance to feed your gut the right way.

Natural Remedies 🤔

[mariacallous]

When you think of Eastern European Jewish cuisine, which words come to mind? Light? Healthy? Plant based? Probably not. Heavy, homey and meat-centric are more like it. 

Fania Lewando died during the Holocaust, but had she been given the full length of her years, Ashkenazi Jewish cuisine may have taken a turn to the vegetarian side and we might all be eating vegetarian kishke and spinach cutlets in place of brisket.

Lewando is not a household name. In fact, she would have been lost to history had it not been for an unlikely turn of events. Thanks to a serendipitous find, her 1937 work, “The Vilna Vegetarian Cookbook” (“Vegetarish-Dietisher Kokhbukh”in Yiddish), was saved from oblivion and introduced to the 21st century.

Vilna in the 1930s, where Lewando and her husband Lazar made their home, was a cosmopolitan city with a large Jewish population. Today, it is the capital of Lithuania but it was then part of Poland. Lewando opened a vegetarian eatery called The Vegetarian Dietetic Restaurant on the edge of the city’s Jewish quarter. It was a popular spot among both Jews and non-Jews, as well as luminaries of the Yiddish-speaking world. (Even renowned artist Marc Chagall signed the restaurant’s guest book.)

Lewando was a staunch believer in the health benefits of vegetarianism and devoted her professional life to promoting these beliefs. She wrote: “It has long been established by the highest medical authorities that food made from fruit and vegetables is far healthier and more suitable for the human organism than food made from meat.” Plus, she wrote, vegetarianism satisfies the Jewish precept of not killing living creatures. 

We know little about her life other than she was born Fania Fiszlewicz in the late 1880s to a Jewish family in northern Poland. She married Lazar Lewando, an egg merchant from what is today Belarus and they eventually made their way to Vilna. They did not have children. 

Lewando, to quote Jeffrey Yoskowitz, author of “The Gefilte Manifesto” was “a woman who challenged convention;” a successful entrepreneur, which was a rarity among women of the time. She supervised a kosher vegetarian kitchen on an ocean liner that traveled between Poland and the United States, and gave classes on nutrition to Jewish women in her culinary school. 

“The Vilna Vegetarian Cookbook” was sold in Europe and the U.S. in Lewando’s day, but most of the copies were lost or destroyed during the Second World War. In 1995, a couple found a copy of the cookbook at a second-hand book fair in England. They understood the importance of a pre-war, Yiddish-language, vegetarian cookbook written by a woman, so purchased it and sent it to the YIVO Institute’s offices in New York. There, it joined the millions of books, periodicals and photos in YIVO’s archives. 

It was discovered again by two women who visited YIVO and were captivated by the book’s contents and colorful artwork. They had it translated from Yiddish to English so it could be enjoyed by a wider audience.

Like many Ashkenazi cooks, salt was Lewando’s spice, butter her flavor and dill her herb. The book is filled with dishes you’d expect: kugels and blintzes and latkes; borscht and many ways to use cabbage. There’s imitation gefilte fish and kishke made from vegetables, breadcrumbs, eggs and butter. Her cholent (a slow-cooked Sabbath stew) recipes are meat-free, including one made with prune, apple, potatoes and butter that is a cross between a stew and a tzimmes.

There are also some surprises.

Did you know it was possible to access tomatoes, eggplants, asparagus, lemons, cranberries, olive oil, Jerusalem artichokes, blueberries and candied orange peel in pre-war Vilna? There’s a French influence, too, such as recipes for mayonnaise Provencal and iles flottante, a meringue-based dessert, and a salad of marinated cornichons with marinated mushrooms. 

“It’s hard to know who the target audience was for this cookbook,” said Eve Jochnowitz, its English-language translator. “We know from contemporary memoirs that people in Vilna did not have access to these amazing amounts of butter, cream and eggs,” she said. “Lewando was writing from a somewhat privileged and bourgeois position.” While many of these recipes may have been aspirational given the poverty of the Jews at the time, the cookbook demonstrates that it was possible to obtain these ingredients in Vilna, should one have the resources to do so. 

While the cookbook is filled with expensive ingredients, there is also, said Jochnowitz, “a great attention to husbanding one’s resources. She was ahead of her time in the zero-waste movement.” Lewando admonishes her readers to waste nothing. Use the cooking water in which you cooked your vegetables for soup stock. Use the vegetables from the soup stock in other dishes. “Throw nothing out,” she writes in the cookbook’s opening essay. “Everything can be made into food.” Including the liquid from fresh vegetables; Lewando instructed her readers on the art of vitamin drinks and juices, with recipes for Vitamin-Rich Beet Juice and Vitamin-Rich Carrot Juice. “This was very heroic of her,” said Jochnowitz. “There were no juice machines! You make the juice by grating the vegetables and then squeezing the juice out by hand.”

Barbara Kirshenblatt-Gimblett, a Jewish scholar and Jewish cookbook collector, describes Lewando as “witty.” “She is showing us,” she said, “that once you eliminate meat and fish, you still have an enormous range of foods you can prepare.” Lewando is about “being creative, imaginative and innovative both with traditional dishes and with what she is introducing that is remote from the traditional repertoire.” She does that in unexpected ways. Her milchig (dairy) matzah balls, for example, have an elegance and lightness to them. She instructs the reader to make a meringue with egg whites, fold in the yolks, then combine with matzah meal, melted butter and hot water. Her sauerkraut salad includes porcini mushrooms. One of her kugels combines cauliflower, apples, sliced almonds and candied orange peel.

There is much that, through contemporary eyes, is missing in “The Vilna Vegetarian Cookbook.” The recipes do not give step-by-step instructions; rather you will find general directions. Heating instructions are vague, ranging from a “not-too-hot-oven” to a “warm oven” to a “hot oven.” Lewando assumes the reader’s familiarity with the kitchen that today’s cookbook writer would not. 

Lewando and her husband were listed in the 1941 census of the Vilna Ghetto but not in the census of 1942. It is believed that they both died or were killed while attempting to escape. “She really was a visionary,” said Jochnowitz. “It is an unbearable tragedy that she did not live to see the future that she predicted and helped to bring about.”But in cooking her recipes, said Yoskowitz, as dated and incomplete as some of them may be, the conversation between then and now continues.

[angelacademy]

Clear skin is more than just skincare: Gut Health

(A science based read)

What you eat is shown through your skin and on body. If your constantly shoving junk down your throat, junk is what will be shown on you. Essentially what you eat is what you are.

Eat bad -> bad skin

Eat good -> good skin

If your constantly breaking out and you feel icky. You need to figure out what is up with your gut health.

Research suggests many skin disorders are linked to an altered or unbalanced gut microbiome.

“When the relationship between gut microbiome and the immune system is impaired, subsequent effects can be triggered on the skin, potentially promoting the development of skin diseases.”

“13 Several dermatologic conditions, such as acne, atopic dermatitis, psoriasis, and rosacea are linked with intestinal dysbiosis. 223 Many studies have associated gastrointestinal health with skin homeostasis and allostasis, and there is evidence of a bidirectional interaction between the gut and the skin.”

Diet, drugs and other consumed substances affect skin through gut microbiome:

“Several studies have related the diversity and pathogenicity of the gut microbiome to skin disorders, which can be significantly altered by long-term dietary patterns. 43,105–107 Diet can affect the skin condition both positively and negatively through alteration of the gut microbiome, indicating that there is a relationship between the skin and the gut. 16 Not only diet, but also many synthetic and natural products consumed by humans as drugs can provide direct and indirect evidence on the connection between gut microbiome and skin.”

High and low fat diet:

“In the gut, a diet high in industrial trans-fatty acids increases the number of harmful microbes (such as Desulfovibrionaceae and Proteobacteria) while suppressing populations of advantageous microorganisms (e.g. members of Bacteroidetes, Lachnospiraceae, and Bacteroidales). 121 Refined and hydrogenated oils (e.g., soybean, sunflower, safflower, canola, corn, and vegetable oils) can cause inflammation in the gut, which then manifests on the skin.”

Industrially produced trans fat can be found in margarine, vegetable shortening, Vanaspati ghee, fried foods, and baked goods such as crackers, biscuits and pies. Baked and fried street and restaurant foods often contain industrially produced trans fat.

Prebiotics:

“133,134 Prebiotics, such as fructooligosaccharides, galactooligosaccharides, inulin, polydextrose, lactulose, sorbitol, and xylitol are a promising group of compounds that modulate the gut microbiome and can also provide skin benefits.”

“The effect of prebiotics on the skin condition is also obvious. For example, a Lactobacillus extract helps to reduce the size of acne lesions as well as inflammation by reducing skin erythema, improving skin barrier function and lowering the microbial counts on skin.”

types of prebiotics include:

Chicory root

Garlic

Onion

Dandelion greens

Apples

Bananas

Jerusalem artichoke

Asparagus

Probiotics:

“Probiotics can prevent gut colonization by pathogens and support anti-inflammatory responses by producing metabolites with anti-inflammatory properties. The most common probiotic microbes currently in use belong to the genera Bacillus, Bifidobacterium, Enterococcus, Escherichia, Lactobacillus, Saccharomyces, and Streptococcus. 143,144 Several beneficial effects of probiotic consumption have been demonstrated on many dermatological conditions, thus proving the existence of the gut-skin axis.”

Common types of probiotics include:

Lactobacillus: This is a common probiotic found in fermented foods, such as yogurt.

Bifidobacterium: This probiotic is found in some dairy products and helps with the symptoms of irritable bowel syndrome.

Saccharomyces boulardii: This is a type of yeast found in many probiotics. You can find these probiotics and more in supplements and select foods.

Yogurt

Buttermilk

Cottage cheese

Miso soup

Sauerkraut

Kefir

Kimchi

Tempeh

Protein:

“The proteins from animal-based food sources may have better effects on gut microbiota compared to plant-based food sources due to the higher protein digestibility of animal proteins and the fact that the digestion of plant proteins may be limited by the presence of antinutritional factors found in plants [67]. Animal proteins have more balanced essential amino acids than plant proteins [68,69] and are thus considered higher quality protein.”

“Dairy and meat protein intake at a recommended level increased the abundance of the genus Lactobacillus and maintained a more balanced composition of gut microbiota compared to soy protein, which is beneficial to the host [25,26,28].”

“Your body makes lots of different peptides, each of which has a different role. Scientists can also make synthetic peptides in the lab. Companies have been adding peptides to skin care products for decades.”

High protein foods:

Salmon

Chicken breast

Tuna

Red split lentils

Tofu

Greek yogurt

Fibre:

“Dietary fibre is comprised of plant-based carbohydrates that cannot be metabolised by digestive enzymes encoded in the human genome, such as amylase. Instead, fibre can only be metabolized by certain species of gut microbiota through anaerobic fermentation, with the main product of this reaction being SCFAs.”

“Dietary fibre is a carbohydrate in plant foods, such as whole grains, vegetables, fruit, and legumes, which have been dominant in human diets for millions of years. From the Paleolithic era, when the hunter-gatherers mainly ate fruit and wild grains, to the agricultural era, when crops began to be cultivated, the ancients consumed more than 100 g of various digestible and indigestible dietary fibre from plants per day [1,2].”

Fibre rich foods:

Chia seeds

Lentils

Broccoli

Avacado

Carrots

Red kidney beans

Raspberries

XOXO

[misc-obeyme]

https://www.tumblr.com/misc-obeyme/764727140676780032/okay-so-just-hear-me-out-imagine-all-the-cast?source=share

Accurately speaking... (Nerd alert)

Asmo would probably be the best, maybe barb too.

Bad diets = bad taste

So beel wouldn't have the best taste, all things considered... (He eats junk food 99% of the time and burns calories by working out)

Same thing with Levi.

Asmo would likely have a good diet to stay in shape and would likely already know his diet affects his taste.

Barb... We don't see him really eat... I'd imagine it could go either way.. he makes dessert a lot so when no one is available he tries them, at the same time, he could be eating off screen. Plus could tea be considered healthy?

Simeon likely has a good diet, being an angel and all. So his taste would also be good.

Long ass rant about pussy tastes😭

Bows for barb

NSFW MDNI

Okay first of all of course tea is considered healthy! It’s mostly water to begin with but a lot of teas have healing properties depending on whether or not they’re herbal. And green tea has all kinds of health benefits.

I realize that was but a tiny part of this ask but I still felt the need to start with that lol.

Anyway. I suppose it depends on what we’re talking about here. The fluid that comes from squirting is not the same as the regular pussy fluid that happens when aroused. I think there’s a lot of speculation about what exactly it is, but I don’t think anyone really knows. Just that it isn’t cum and it isn’t pee lol.

That being said, while I do believe that one’s diet can impact the flavor, I also think that influence is somewhat minimal. Unless you’re eating a lot of foods notorious for being really obvious such as asparagus and pineapple.

I think that the natural balance of a person’s body will have a more significant influence than what they eat.

Then again we are talking about fictional characters so they can really taste however you like to imagine them.

I personally like to think about it more abstractly due to this being a fantasy situation, tying my ideas of their taste more to their personality than their dietary habits.

However, if you prefer to think about it in this way, there is certainly enough evidence of their diets to allow that to inform your opinion on it.

Personally I have to say that I never thought I would be having a detailed discussion about this topic with strangers on the internet, but here we are.

[rjzimmerman]

E.P.A. Again Seeks Limits on a Harmful Pesticide. (New York Times)

Excerpt from this story from the New York Times:

Almost 25 years after federal regulators curbed household use of a pesticide linked to learning disorders in children, and three years after a total ban on its use on food crops, the chemical is again being applied to everything from bananas to turnips in most states.

The saga of this pesticide, which has the unwieldy name chlorpyrifos, is a stark reminder of why so many Americans are alarmed about industrial farming and the food supply. The concern helped propel Robert F. Kennedy Jr.’s presidential candidacy and subsequent selection to head the Department of Health and Human Services.

The issue is also a vivid illustration of the obstacles that regulators will face if they try to make good on campaign promises to remove harmful chemicals from the food supply, as Mr. Kennedy often has.

The latest twist arrived on Monday, when the Environmental Protection Agency proposed outlawing the use of chlorpyrifos on farmed foods — except on 11 crops, including fruits children tend to eat in large quantities, such as apples, oranges, peaches and cherries.

In an interview, Dr. Michal Freedhoff, assistant administrator of the office of chemical safety and pollution prevention at the E.P.A., said the proposed rule would provide the greatest benefit to children’s health while still abiding by a federal-court decision last year that overturned the agency’s original ban.

The proposal will lower the amount of the pesticide applied to fields and orchards annually by 3.9 million pounds, from the 5.3 million pounds used each year from 2014 to 2018, according to a preliminary E.P.A. analysis.

“This will result in a 70 percent reduction from the historic total amounts of chlorpyrifos used on food before this all started,” Dr. Freedhoff said.

The new permitted crops will include alfalfa, asparagus, soybeans, strawberries, wheat, sugar beets and cotton. The pesticide would also be allowed on Christmas tree farms and golf courses, and on tobacco and crops grown for seed, as well as for public mosquito control and in enclosed ant and roach bait.

The public has 60 days to comment on the rule.

Chlorpyrifos manufacturers have indicated they will not challenge the proposed limits and will not pursue broader food crop use, Dr. Freedhoff said. Gharda Chemicals, the manufacturer based in Mumbai, India, that sued over the original ban, did not respond to repeated requests for comment. Mr. Kennedy also did not respond to requests for comment.

[cleverwordsandotherstuffilike]

The Mediterranean diet contains nutrients that are known to enhance longevity and has other health benefits that are backed by peer-reviewed, scientific studies. Broccoli is one of nature's most nutrient-dense foods, with only 30 calories per cup and contains fibre and polyphenols — antioxidants that detoxify cell-damaging chemicals in your bodying.

A Spanish study found a Mediterranean diet supplemented with extra-virgin olive oil reduced the incidence of major cardiovascular events among patients with a history of heart disease.

Quinoa contains a good dose of protein to help build muscle. Yet including any type of whole grain in your diet — from barley to brown rice — will aid in weight loss by filling you up for fewer calories.

Blueberries is a kind of superfood because studies have shown they aid in everything from fighting cancer to lowering cholesterol. But all berries, including raspberries, strawberries and blackberries, contain antioxidants and phytonutrients.

Studies show that eating a handful of nuts several times a week can prevent heart disease and ultimately help you shed pounds since they fill you up and stop you from snacking on other things. Almonds, in particular, contain lots of monounsaturated fats and fibre.

Salmon is also a good source of lean protein. With this diet, doctors suggest eating fish at least two times a week. Salmon provides a high dose of omega-3 fatty acids, which studies show significantly lower the risk of heart disease. Omega-3 fatty acids fight back by reducing inflammation and slowing the rate of plaque buildup in blood vessels.

Black, kidney, white and garbanzo beans (also known as chickpeas) are good for fibre and protein. They fill you up and provide muscle-building material without any of the fat that meat can add to your meal.

Eating a breakfast high in protein is a good way to keep hunger at bay throughout the day. Eggs are full of choline, a nutrient that helps block fat from being absorbed in the liver. Choline may also help in preventing memory loss.

Spinach is a great source of iron, which is a key component in red blood cells that fuel our muscles with oxygen for energy. But researchers in Sweden identified another way in which these greens might keep you charged: Compounds found in spinach actually increase the efficiency of our mitochondria, the energy-producing factories inside our cells.

Walnuts are packed with tryptophan, an amino acid your body needs to create serotonin. They're digested slowly which contributes to mood stability and can help you tolerate stress.

Asparagus is one of the best sources of folate, a B vitamin that could help keep you out of a mental slump. Folate is important for the synthesis of the neurotransmitters dopamine, serotonin and norepinephrine; all of these are crucial for mood.

[biancarm26]

The assignment this week I had started with two backgrounds one where it’s in a cavern and another of a view at the end of a hike. I had found a page with a picture of a woman with her kids on a road trip and had decided to use her mouth as the base feature. I had used 8 items throughout many magazines that could be used to make a human like face. There is supposed to be an ear made from a speaker but it blends almost perfectly into the background.

Attendance:

Mouth:

Cherry: Cherries red pigmentation is known to be a powerful antioxidant and ancient Roman soldiers would eat cherries specifically for those health benefits. http://mentalbomb.com/cherries-facts/

Crab: The biggest species of crab is the Japanese spider crab. They measure to be up to 12 feet from claw to claw. https://awesomeocean.com/news/super-cool-facts-crabs/

Asparagus: Caesar Augustus loved asparagus so much that he coined a term in inspiration of the veggie. The term “velocius quam asparagi conquantur” or in English “faster than cooking asparagus” loosely means get going already. https://modernfarmer.com/2014/04/10-surprising-facts-asparagus/

Black Berry: Before a blackberry is ripe it is often colored red which lead to an old saying that blackberries are red when they’re green. http://tonsoffacts.com/26-fun-fascinating-facts-blackberries/

Kiwi: when eating a kiwi fruit, though many may prefer otherwise, it is perfectly safe to eat the skin. https://factsforkids.com/kiwi-fruit/

Pineapple: Pineapples can technically eat you. This is because they contain an enzyme called bromelain which, when released from the pineapple, starts to break down proteins in our mouths. https://www.thefactsite.com/fascinating-pineapple-facts/

Speaker: The smallest speaker in the world currently is about the size of a quarter. About 3cm wide and weighs 60g. Even though it is small it is able to amplify the sounds amazingly from phones even when at max volume. https://stereoupgrade.com/speaker-facts/

[dreamfly-fitness1]

Grilled Salmon & Quinoa

A protein-rich grilled salmon with a side of quinoa and steamed asparagus. Rich in omega-3 fatty acids, it’s ideal for heart health and muscle repair. Calories: 350-400. Tip: Pair with lemon juice for added detox benefits and increased metabolism.

[beatsfusion]

Quietum Plus Reviews Consumer Reports - See Now!

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Quietum Plus Reviews

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Quietum Plus Side Effects: No side effects reported when used as directed.

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The review Quietum Plus has first published in Beats Fusion Channel

[whipplefilter]

WWT (St. Louis) 2024

I usually meal prep during races, out of time necessity more than anything. Which is a mixed bag; it keeps me company during this task, but because my memory for these races is SO ABYSMALLY POOR (despite writing these posts! which was supposed to help!) I feel like I need to pay more attention to the race to get the full effect, so the multi-tasking is not great.

On the other hand, though, even if the race don't got me, my plate got me; even if the race doesn't go to plan, I still get food out of the deal. And the meal prep went well today. For the first time in my entire life I cooked asparagus that did NOT fail horribly! I've cooked some absolutely garbage asparagus in my time on this planet.

But onto the race. I actually have notes for this one, because I was livetexting it for @the-kings-tail-fin. Today's standout elements:

Oh, the Kyles: The Kyles got into the wall together, which I thought was KL's fault, but I think was actually a matter of KyBu's temper more than anything. The 5 tapped the 8, which riled the 8; the 8 pinched the 5 and the 5 got loose and floated up into the 8, putting them both into the wall. The 8 DNF'd after this contact and the 5 continued, somehow salvaging a P10 finish.

Longpitting: I consider Brad king of the off-strategy and the longpit, but lots of people were trying it today, even though in the final 35 it panned out for no one. Cliff originally had the 5 on the same race strategy as Blaney, but had to adjust course after the wall contact, which makes me wonder if he would've run out of fuel, too, and actually finished higher due to hitting KyBu and the wall than he would've if he hadn't?

NASCARs Playing Through the Pain: Speaking of damage begetting benefits, an above average number of cars salvaged good finishes despite poor health. Chase was in the wall early and according to him had a bent tie rod, but was the highest-running HMS car for most of the race, and ended up with a decent finish, given that tie rods feel like the most common kiss of death for the Next-Gen car. After an aggressive and impressive battle between Blaney and Bell for the lead, Bell's engine started blowing up, but with the help of teammate MTJ (3 laps down) pushing him, managed to salvage a really good finish for a car that was so far off the pace under his own power.

BLANEY: After Bell's demise, Blaney was leading handsomely by 2 seconds and it seemed done and dusted--until the white flag, one to go. And then he... RAN OUT OF FUEL??? RAN OUT OF FUEL ON THE LAST LAP. ENDED UP P24 INSTEAD. THE MOST BLANEY THING TO EVER HAPPEN TO HIM. And it didn't seem like the 12 team had any inkling they were at risk of this?

This season has had some of the most bananas finishes, honestly. What. What.

HMS ran on either end of average all day, finishing P10 - KL / P13 - Chase / P15 - WB / P28 - Bowman. Cindric was the last lap winner, profiting from Blaney having a peak Blaney day, and launching himself into the Playoffs from P20 in the points (currently knocking out Buescher, I believe, which is honestly a peak Buescher Experience, too).