You need protein! About half of adults get no protein in the morning because they skip breakfast entirely, which is another reason breakfast skippers tend to put on pounds. They haven't eaten since the night before, so their bodies get panicky by mid-morning, wondering when/if the next meal is coming. The result? Their bodies start storing calories instead of burning them.
Successful weight loss, which includes not gaining back your hard-lost pounds, is about staying full, not going hungry. Hunger and cravings are your enemies. Feeling full and content are your allies. Morning protein and fiber? They’re your secret weapons.
that handy kitchen sponge can harbor more than moisture—things like foodborne pathogens, yeasts and molds. So Agricultural Research Service (ARS) scientists in Beltsville, Md., have tested several methods for reducing risks from harmful microbes hiding in reused sponges.
At the ARS Food Technology and Safety Laboratory in Beltsville, microbiologists Manan Sharma and Cheryl Mudd and two student interns did the testing. First, they soaked sponges at room temperature for 48 hours in a solution made from ground beef and lab growth medium to attain a high level of microbes (20 million per sponge) to simulate a very dirty sponge.
Then, they treated each sponge in one of five ways: soaked for three minutes in a 10 percent chlorine bleach solution, soaked in lemon juice or deionized water for one minute, heated in a microwave for one minute, placed in a dishwasher operating with a drying cycle—or left untreated.
The scientists chose these methods because they're commonly used in most household kitchens. They found that between 37 and 87 percent of bacteria were killed on sponges soaked in the 10 percent bleach solution, lemon juice or deionized water—and those left untreated. That still left enough bacteria to potentially cause disease.
Microwaving sponges killed 99.99999 percent of bacteria present on them, while dishwashing killed 99.9998 percent of bacteria.
As for yeasts and molds, the sponges treated in the microwave oven or dishwasher were found to harbor less than 1 percent (0.00001 percent). Between 6.7 and 63 percent of yeasts and molds survived on sponges soaked in bleach, lemon juice, deionized water or left untreated.
Thus microwave heating and dishwashing with a drying cycle proved to be the most effective methods for inactivating bacteria, yeasts and molds on sponges. These simple and convenient treatments can help ensure that contaminated sponges don't spread foodborne pathogens around household kitchens of today's busy families
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