Not all calories are born equal. 👓👀👓👀👓👀👓👀👓👀👓👀👓👀👓👀👓👀👓👀👓👀👓👀👓👀👓👀👓👀 The body uses ~50% less energy processing ultra-processed foods versus real whole foods. 👓👀👓👀👓👀👓👀👓👀👓👀👓👀👓👀👓👀👓👀👓👀👓👀👓👀👓👀👓👀 That “easy” calorie often costs you more in the long run. Prioritize whole foods for better energy, less inflammation and easier fat loss. Drop your favorite whole-food meal below! 🔥

Did you know that allergy medication (specificly anti histamines) can cause weight gain? Research done by Yale University in 05-06 followed a group of adults using antihistamines regularly (irrespective of brand) and found that compared to those who do not take antihistamines. The result? A difference in BMI (body mass index, personaly hate this metric) was different from 30 vs 28-29. This is not a large difference but the artical points out that there was no significant difference in fasting glucose, colesterol which are traditional markers of higher weight. The thing to note here is the BMI, the difference in observie weight was found to be 22 pounds in men and 10 pounds in women. Now this is not weight gained through the study, this is just the mean difference, not observed weight gain, they fail to provide this metric. If we presume they started in the same BMI, this would corrilate to an aproximate gain of 5-10 pounds in a year or so. So why is this? According to research antihistamines interfear with the "full" hormones in our diet, or at least block the reseptors in our brain to register that we are full leading to a potential of excess eating. Personally this reserch changed my appritch to allergy meds all together and i no longer take them as a whole, but take trace mineral instead. I still have decreased spring allergys and a noticable change in my hunger, though i wohld say i feel less urge to eat, i dont notice a change in my "desire" to eat. What do you guys think? Seem like medicin mumbo jumbo or a non repkrting from Big Pharma here in the US atleast?

You may have noticed that particular potato recipes call for specific type of potatoes. This is because potatoes differ by their content of amylose and amylopectin. - Potato types high in amylose are fluffy and floury. They're the best for mashing, frying, or baking. - Potato types high in amylopectin are waxy. They're best for boiling, and tend to hold their shape rather than falling apart. If you try to mash them, they'll go gluey. Waxy-type potatoes are also higher in resistant starch. When they're cooked , then cooled, their molecules align to trap water and resist digestion. Do you know what's the difference between the amylose and amylopectin? Tell me if you know, and tell me if you don't👇 @Elena Maren don't spoil the joke for others, wait for them to answer 😂

We have some recently joined members so let's welcome them and level them up! @Judith Leroy Esvan @Jan Bürger @Suzana Topalović @Maurice Chism @Sandy Bartlett

Comment below !!!! - one food, ingredient, kitchen tool or a cooked meal that you are not sure about - I will rate it with GREEN (for healthy), YELLOW (ok-ish and when) and RED (not in a million years) and I will explain why. - And of course, anyone of you could give ratings to the others (encouraged, even) so we all learn! 🎲🎲🎲🎲🎲🎲🎲🎲🎲🎲🎲🎲🎲🎲🎲🎲🎲🎲 📌Game starts now (Saturday, 13.30 UK Time) 📌Game ends on Sunday (20.00 UK Time) 📌Winner: the member that gets the most green for the entries 📌Prize: Premium Membership here in the community