Product Ingredient Quotes

If you are careful,' Garp wrote, 'if you use good ingredients, and you don't take any shortcuts, then you can usually cook something very good. Sometimes it is the only worthwhile product you can salvage from a day; what you make to eat. With writing, I find, you can have all the right ingredients, give plenty of time and care, and still get nothing. Also true of love. Cooking, therefore, can keep a person who tries hard sane.

Avoid food products containing ingredients that are A) unfamiliar B) unpronounceable C) more than five in number or that include D) high-fructose corn syrup

Would it really be so bad if you slowed your life down even a teensy bit? If you took charge of the ingredients of your food instead of letting corporations stuff you and your family, like baby birds, full of sugar, corn products, chemicals, and meat from really, really unhappy animals?

Would you buy potato chips that listed potato by-product or potato digest as an ingredient

I could see the meal was going to be a success even before anyone had taken a single mouthful: the mood was right, and mood, I am convinced, is the most essential ingredient for any taste to develop. Taste is not a product of the mouth; it lies entirely in the mind.

Never has the promise of glowing skin been more dangerously apt than in the early years of the twentieth century when radium was commonly used as a featured ingredient in beauty products. (credit 7.11) Thanks

Most people of my grandparents' generation had an intuitive sense of agricultural basics ... This knowledge has vanished from our culture. We also have largely convinced ourselves it wasn't too important. Consider how many Americans might respond to a proposal that agriculture was to become a mandatory subject in all schools ... A fair number of parents would get hot under the collar to see their kids' attention being pulled away from the essentials of grammar, the all-important trigonometry, to make room for down-on-the-farm stuff. The baby boom psyche embraces a powerful presumption that education is a key to moving away from manual labor and dirt--two undeniable ingredients of farming. It's good enough for us that somebody, somewhere, knows food production well enough to serve the rest of us with all we need to eat, each day of our lives.

Sometimes it is the only worthwhile product you can salvage from a day: what you make to eat. With writing, I find, you can have all the right ingredients, give plenty of time and care, and still get nothing. Also true of love.

there are three ingredients required to initiate any and all behaviors: (1) the user must have sufficient motivation; (2) the user must have the ability to complete the desired action; and (3) a trigger must be present to activate the behavior.

I saw how three or four ingredients, as long as they are of the highest and freshest quality, can be combined in a straightforward way to make a truly excellent and occasionally wondrous product.

Ethanol is a volatile, flammable, colourless liquid with a slight chemical odour. It is used as an antiseptic, a solvent, in medical wipes and antibacterial formulas because it kills organisms by denaturing their proteins. Ethanol is an important industrial ingredient. Ethanol is a good general purpose solvent and is found in paints, tinctures, markers and personal care products such as perfumes and deodorants. The largest single use of ethanol is as an engine fuel and fuel additive. In other words, we drink, for fun, the same thing we use to make rocket fuel, house paint, anti-septics, solvents, perfumes, and deodorants and to denature, i.e. to take away the natural properties of, or kill, living organisms. Which might make sense on some level if we weren’t a generation of green minded, organic, health-conscious, truth seeking individuals. But we are. We read labels, we shun gluten, dairy, processed foods, and refined sugars. We buy organic, we use natural sunscreen and beauty products. We worry about fluoride in our water, smog in our air, hydrogenated oils in our food, and we debate whether plastic bottles are safe to drink from. We replace toxic cleaning products with Mrs. Myers and homemade vinegar concoctions. We do yoga, we run, we SoulCycle and Fitbit, we go paleo and keto, we juice, we cleanse. We do coffee enemas and steam our yonis, and drink clay and charcoal, and shoot up vitamins, and sit in infrared foil boxes, and hire naturopaths, and shamans, and functional doctors, and we take nootropics and we stress about our telomeres. These are all real words. We are hyper-vigilant about everything we put into our body, everything we do to our body, and we are proud of this. We Instagram how proud we are of this, and we follow Goop and Well+Good, and we drop 40 bucks on an exercise class because there are healing crystals in the floor. The global wellness economy is estimated to be worth $4 trillion. $4 TRILLION DOLLARS. We are on an endless and expensive quest for wellness and vitality and youth. And we drink fucking rocket fuel.

The problem of food, for one: it symbolizes everything. She wants delicious morsels, yet cooking for herself is so defeating: a surplus of ingredients, the washing-up unshared, and the sense that it doesn’t matter—the production of it or whether it’s nice.

It’d have been so nice if my life had been a well-controlled experiment. You know; start off with your basic ingredients, add education, experiences, events, stirring with a glass rod, when appropriate retarding the reaction with a block of ice. Predictable consequences, intended results, and something worth having at the end. Hasn’t quite worked out like that. As for the result, the product, we’ll have to wait and see. I may yet surprise myself.

Nature of the Desire for Change: There is in us a tendency to locate the shaping forces of our existence outside ourselves. Success and failure are unavoidably related in our minds with the state of things around us. Hence it is that people with a sense of fulfillment think it a good world and would like to conserve it as it is, while the frustrated favor radical change. The tendency to look for all causes outside ourselves persists even when it is clear that our state of being is the product of personal qualities such as ability, character, appearance, health and so on. “If anything ail a man,” says Thoreau, “so that he does not perform his functions, if he have a pain in his bowels even … he forthwith sets about reforming—the world.” It is understandable that those who fail should incline to blame the world for their failure. The remarkable thing is that the successful, too, however much they pride themselves on their foresight, fortitude, thrift and other “sterling qualities,” are at bottom convinced that their success is the result of a fortuitous combination of circumstances. The self-confidence of even the consistently successful is never absolute. They are never sure that they know all the ingredients which go into the making of their success. The outside world seems to them a precariously balanced mechanism, and so long as it ticks in their favor they are afraid to tinker with it. Thus the resistance to change and the ardent desire for it spring from the same conviction, and the one can be as vehement as the other.

Brace yourselves, girls: Soda is liquid Satan. It is the devil. It is garbage. There is nothing in soda that should be put into your body. For starters, soda’s high levels of phosphorous can increase calcium loss from the body, as can its sodium and caffeine. [Cousens, Conscious Eating, 475] You know what this means—bone loss, which may lead to osteoporosis. And the last time we checked, sugar, found in soda by the boatload, does not make you skinny! Now don’t go patting yourself on the back if you drink diet soda. That stuff is even worse. Aspartame (an ingredient commonly found in diet sodas and other sugar-free foods) has been blamed for a slew of scary maladies, like arthritis, birth defects, fibromyalgia, Alzheimer’s, lupus, multiple sclerosis, and diabetes.2 When methyl alcohol, a component of aspartame, enters your body, it turns into formaldehyde. Formaldehyde is toxic and carcinogenic (cancer-causing). 3 Laboratory scientists use formaldehyde as a disinfectant or preservative. They don’t fucking drink it. Perhaps you have a lumpy ass because you are preserving your fat cells with diet soda. The Food and Drug Administration (FDA) has received more complaints about aspartame than any other ingredient to date.4 Want more bad news? When aspartame is paired with carbs, it causes your brain to slow down its production of serotonin.5 A healthy level of serotonin is needed to be happy and well balanced. So drinking soda can make you fat, sick, and unhappy.

We removed one ingredient—the shortening—and had to add six to replace it.” These kinds of complex solutions, involving artificial stews of multiple ingredients, were necessary for most food product reformulations but, it must be said, they would not have been if the food industry had just been using butter, lard, or tallow all along.

I often use cake mixes as my basic ingredients, then exploit them to produce more exciting products.

Writing is like making a delicious cake. Use the best ingredients, layer the flavors, and finish it with panache. If your product is made with good taste, people will ask for more.

ingredients of productivity—time, attention, and energy

Avoid food products that contain more than five ingredients.

…Sugar has become an ingredient avoidable in prepared and packaged foods only by concerted and determined effort, effectively ubiquitous. Not just in the obvious sweet foods (candy bars, cookies, ice creams, chocolates, sodas, juices, sports and energy drinks, sweetened iced tea, jams, jellies, and breakfast cereals both cold and hot), but also in peanut butter, salad dressings, ketchup, BBQ sauces, canned soups, cold cuts, luncheon meats, bacon, hot dogs, pretzels, chips, roasted peanuts, spaghetti sauces, canned tomatoes, and breads. From the 1980's onward manufacturers of products advertised as uniquely healthy because they were low in fat…not to mention gluten free, no MSG, and zero grams trans fat per serving, took to replacing those fat calories with sugar to make them equally…palatable and often disguising the sugar under one or more of the fifty plus names, by which the fructose-glucose combination of sugar and high-fructose corn syrup might be found. Fat was removed from candy bars sugar added, or at least kept, so that they became health food bars. Fat was removed from yogurts and sugars added and these became heart healthy snacks, breakfasts, and lunches.

Never has the promise of glowing skin been more dangerously apt than in the early years of the twentieth century when radium was commonly used as a featured ingredient in beauty products. (credit 7.11)

Respect between design and development is the most critical ingredient in making great products, but it rarely happens organically. It has to be a core value of a company, demonstrated daily by leaders.

Polyvinyl Alcohol This is the “pod” itself, a plasticlike membrane that holds the other ingredients in a jolly candylike form. (Reportedly, it’s so candylike that hundreds of kids have attempted to eat these and wound up with a gob full of detergent.)

what kind of environment encourages new ideas? It varies from person to person, but here are the most common ingredients: Give yourself plenty of time. Keep an idea journal. Work on the problem. Get away from work. Add constraints. Look for pain points. Talk to others.

Avoid food products containing ingredients that no ordinary human would keep in the pantry. Ethoxylated diglycerides? Cellulose? Xanthan gum? Calcium propionate? Ammonium sulfate? If you wouldn’t cook with them yourself, why let others use these ingredients to cook for you?

Ethan’s parents constantly told him how brainy he was. “You’re so smart! You can do anything, Ethan. We are so proud of you, they would say every time he sailed through a math test. Or a spelling test. Or any test. With the best of intentions, they consistently tethered Ethan’s accomplishment to some innate characteristic of his intellectual prowess. Researchers call this “appealing to fixed mindsets.” The parents had no idea that this form of praise was toxic. 　　Little Ethan quickly learned that any academic achievement that required no effort was the behavior that defined his gift. When he hit junior high school, he ran into subjects that did require effort. He could no longer sail through, and, for the first time, he started making mistakes. But he did not see these errors as opportunities for improvement. After all, he was smart because he could mysteriously grasp things quickly. And if he could no longer grasp things quickly, what did that imply? That he was no longer smart. Since he didn’t know the ingredients making him successful, he didn’t know what to do when he failed. You don’t have to hit that brick wall very often before you get discouraged, then depressed. Quite simply, Ethan quit trying. His grades collapsed. What happens when you say, ‘You’re so smart’ 　　Research shows that Ethan’s unfortunate story is typical of kids regularly praised for some fixed characteristic. If you praise your child this way, three things are statistically likely to happen: 　　First, your child will begin to perceive mistakes as failures. Because you told her that success was due to some static ability over which she had no control, she will start to think of failure (such as a bad grade) as a static thing, too—now perceived as a lack of ability. Successes are thought of as gifts rather than the governable product of effort. 　　Second, perhaps as a reaction to the first, she will become more concerned with looking smart than with actually learning something. (Though Ethan was intelligent, he was more preoccupied with breezing through and appearing smart to the people who mattered to him. He developed little regard for learning.) 　　Third, she will be less willing to confront the reasons behind any deficiencies, less willing to make an effort. Such kids have a difficult time admitting errors. There is simply too much at stake for failure. 　　  　　What to say instead: ‘You really worked hard’ 　　What should Ethan’s parents have done? Research shows a simple solution. Rather than praising him for being smart, they should have praised him for working hard. On the successful completion of a test, they should not have said,“I’m so proud of you. You’re so smart. They should have said, “I’m so proud of you. You must have really studied hard”. This appeals to controllable effort rather than to unchangeable talent. It’s called “growth mindset” praise.

Marriage wasn’t a beer. It wasn’t some product that you sweat over and cooked up and then consumed. No, it was alchemy. It was taking two disparate ingredients and merging them together in just the right way at just the right time so that you got something new and wonderful and delicious out of it that lasted forever.

Babor skincare BABOR skin care products reveal the most beautiful you. BABOR cosmetics are premium products that combine state-of-the-art scientific knowledge and the beneficial effects of active natural ingredients at the highest possible level. Babor skincare natural sources, guarantee the highest degree of skin compatibility.

One fact is beyond dispute: Homogenization prevents the consumer from realizing just how little fat is contained in modern processed milk, even "full fat" milk. Before homogenization, milk purchasers looked for milk that had lots of cream - that was the sign that the milk came from healthy cows, cows on pasture. Old-fashioned milk contained from 4 to 8 percent butterfat, which translated into lots of cream on the top. Modern milk is standardize at 3.5 percent, no more. Butterfat brings bigger profits to the dairy industry as butter or as an ingredient in ice cream than as a component of liquid milk. The consumer has been cheated, but with homogenization, he can't tell.

I call these ingredients “fascination badges” because they’re emblematic of what you represent. So how, exactly, are you fascinating? Seven potential areas:   1. Purpose: Your reason for being; your function as a brand.   2. Core beliefs: The code of values and principles that guide you; what you stand for.   3. Heritage: Your reputation and history; the “backstory” of how you came to be.   4. Products: The goods, services, or information you produce.   5. Benefits: The promises of reward for purchasing the product, both tangible and abstract, overt and implied.   6. Actions: How you conduct yourself.   7. Culture: All the characteristics of your identity, including personality, executional style, and mind-set.

With the Pure Food and Drug Act of 1906, the United States cracked down on false and misleading labels, unsafe ingredients in food, and the adulteration of medical and food products. In 1930, the watchdog bureau became known as the Food and Drug Administration (FDA). Later laws in 1938 covered medical devices and cosmetics, and a 1962 law added scientific rigor to the drug industry.

The promotion of carbohydrate-based foods, such as cereals, breads, crackers, and chips, was exactly the kind of dietary advice large food companies favored, since those were the products they sold. Recommending polyunsaturated oils over saturated fats also served them well because these oils were a major ingredient of their cookies and crackers and were the principal ingredient in their margarines and shortenings.

7. Ant Spray: FAST FIND: A nontoxic spray which can be used anywhere. Ingredients: 2 tablespoon of peppermint essential oil 2 cup warm water 1 spray bottle.   Method: In the spray bottle, add essential oils and water. Shake well to combine the ingredients. Spray on ant trails or around areas where you don’t want ants to go. Shake well before use. Ants do not like the smell of peppermint and this will act as a strong deterrent.

THE AMERICAN brand of socialism known as the New Deal was made possible by the income tax. But with the advent of income taxation, socialism was unavoidable. There have always been, and perhaps always will be, people who are averse to letting other people alone. Recognizing the human inclination to err, they are impelled by their kindness of heart to overcome this imperfection; invariably they come up with a sure-proof plan that needs only political power to become effective. Political power is the essential ingredient of every one of these plans to improve the human. Since all the ills of mankind, they argue, follow from the exercise of free will, it follows that the only cure for these ills is to suppress free will and to compel the individual to behave in all things as per the perfect pattern devised by these improvers. Compulsion means force; there must be a policeman to see that the individual does not follow his own inclinations. But policemen must live. Since they do not produce a thing by which they can live, others must support them. Hence, the planners must have the means of getting at the production of the very people who are to be improved by the policeman. That means taxes, and the more taxes the greater the number of enforcement agents, and therefore the more comprehensive the plan. No plan can be bigger than its bureaucracy. The income tax is the ideal instrument for the planner.

While the universality of the creative process has been noticed, it has not been noticed universally. Not enough people recognize the preverbal, pre-mathematical elements of the creative process. Not enough recognize the cross-disciplinary nature of intuitive tools for thinking. Such a myopic view of cognition is shared not only by philosophers and psychologists but, in consequence, by educators, too. Just look at how the curriculum, at every educational level from kindergarten to graduate school, is divided into disciplines defined by products rather than processes. From the outset, students are given separate classes in literature, in mathematics, in science, in history, in music, in art, as if each of these disciplines were distinct and exclusive. Despite the current lip service paid to “integrating the curriculum,” truly interdisciplinary courses are rare, and transdisciplinary curricula that span the breadth of human knowledge are almost unknown. Moreover, at the level of creative process, where it really counts, the intuitive tools for thinking that tie one discipline to another are entirely ignored. Mathematicians are supposed to think only “in mathematics,” writers only “in words,” musicians only “in notes,” and so forth. Our schools and universities insist on cooking with only half the necessary ingredients. By half-understanding the nature of thinking, teachers only half-understand how to teach, and students only half-understand how to learn.

These multinational companies are really good at selling us fake food, produced in giant factories from a long list of already highly processed ingredients. They sell us these products because they are highly profitable, even if it means we’re consuming dangerous chemicals, additives, and toxic ingredients. And it gets worse than that. It’s intentional. Food companies have big R&D departments for this very reason—to make their food addictive.5 If it wasn’t, they’d have a much harder time staying in business.

In this age of consumer activism, pinpoint marketing, and unlimited and immediate information, we want the impossible: products and producers that will assure us that we are fashionable, and that don’t pollute, harm animals, or contain weird chemicals, that run on alternative energy, pay their workers good salaries, recycle their scraps, use natural ingredients, buy from local suppliers, donate generously to charity, donate in particular to their neighborhoods, and don’t throw their weight around by lobbying. (Or maybe they should lobby for the right causes?)

Where, exactly, did rainbow colored, sugar frosted, air puffed, marshmallow infused cereal come from? Was it raised by cartoon rabbits and harvested by mischievous leprechauns? These products were so distantly removed from the local farms, so thoroughly metamorphosed, that we couldn’t even be sure what the raw ingredients had been... Looking back on these farming families standing in line with their shopping carts, I wonder if the money they received for growing the right ingredients even covered the cost of their shopping bills. Could a farmer who planted fields of wheat and oats now afford a box of cereal made from his own grain?

Today, genetically modified ingredients are found in at least 75 percent of all non-organic U.S. processed foods, including in many products labeled as “natural” or “all natural.” But are they good for us? Our government says GMOs are no biggie, yet the European Union, Australia, and Japan have restricted or banned them. Based on animal research, the American Academy of Environmental Medicine (AAEM), an international organization of physicians, has stated that there are serious health problems linked to eating genetically modified foods, such as infertility, immune system problems, accelerated aging, insulin problems, cholesterol regulation, gut problems, and organ damage.

The person is otherness in communion and communion in otherness. The person is an identity that emerges through relationship; it is an 'I' that can exist only as long as it relates to a 'thou' which affirms it's existence and it's otherness. If we isolate the 'I' from the 'thou' we lose not only it's otherness but also it's very being; it simply cannot be without the other. Personhood is freedom. In its anthropological significance, personhood is inconceivable without freedom; it is the freedom of being other. I hesitate to say 'different' instead of 'other', because 'different' can be understood in the sense of qualities (clever, beautiful, etc.), which is not what the person is about. Person implies not simply the freedom to have qualities, but mainly the freedom simply to be yourself. And yet because, as we have already observed, one person is no person, this freedom is not freedom *from* the other but freedom *for* the other. Freedom thus becomes identical with *love*. We can love only if we are persons, that is, if we allow the other to be truly other, and yet to be in communion with us. If we love the other not only in spite of his of her being different from us but *because* he or she is different from us, or rather *other* than ourselves, we live in freedom as love and in love as freedom . [In this way] personhood is creativity. Freedom is not *from* but *for* someone or something other than ourselves. This makes the person *ec-static*, that is, going outside and beyond the boundaries of the 'self'. But this *ecstasis* is not to be understood as a movement towards the unknown and the infinite [an arbitrary, abstract *othering* for the sake of itself]; it is a movement of *affirmation of the other*. This drive of personhood towards the affirmation of the other is so strong that it is not limited to the 'other' that already exists, but wants to affirm an 'other' which is [the product of] the totally free grace of the person. The person [out of totally free grace] wants to create its own 'other'. This is what happens in art; and it is only the person that can be an artist in the true sense, that is, a creator that brings about a totally other identity as an act of freedom and communion. The subject of otherness, then, is raised in its absolute ontological significance. Otherness is not secondary to unity; it is primary and constitutive of the very idea of being. Respect for otherness is a matter not [only] of ethics but of ontology: if otherness disappears, beings simply cease to be. There is simply no room for ontological totalitarianism. All communion must involve otherness as a primary and constitutive ingredient. It is this that makes freedom part of the notion of being. Freedom is not simply 'freedom of will'; it is the freedom to be other in an absolute ontological sense.

...the Viking expansion is a good example of what is termed an auto-catalytic process. In chemistry the term catalysis means the speeding-up of a chemical reaction by an added ingredient, such as an enzyme. Some chemical reactions produce a product that also acts as a catalyst, so that the speed of the reaction starts from nothing an then runs away as some product is formed, catalyzing and driving the reaction faster and producing more product which drives the reaction still faster. Such a chain reaction is termed auto-catalytic, the prime example being the explosion of an atomic bomb when neutrons in a critical mass of uranium split uranium nuclei to release energy plus more neutrons, which split still more nuclei.

The Jews were the first monotheistic culture in history. They believed in one God and one God only. The Greco-Roman world of Herod’s day was polytheistic. They believed in many gods, and much of their worship was sexual in nature. To facilitate this “worship,” Herod had a product made from a substance extracted from the balsam tree, among other ingredients, that functioned as an aphrodisiac! Whether it actually worked, no one knows; but we do know from Josephus’s historical writings that Caesar had a voracious appetite for this product, and he kept his ships coming and going between Capri, where he spent most of his time, and Caesarea Maritima on Israel’s west coast, where Herod and his family made sure Caesar’s ships were filled to capacity with their valued product.

many (some say most) Asians, Africans, Middle Easterners, South Americans, and Eastern, Central, or Southern Europeans are deficient in lactase, the enzyme that splits lactose (milk sugar) into glucose and galactose. If these people drink milk or eat milk products, they end up with a lot of undigested lactose in their intestinal tracts. This undigested lactose makes the bacteria living there happy as clams — but not the person who owns the intestines: As bacteria feast on the undigested sugar, they excrete waste products that give their host gas and cramps. To avoid this anomaly, many national cuisines purposely avoid milk as an ingredient. (Quick! Name one native Asian dish that’s made with milk. No, coconut milk doesn’t count.) To get the calcium their bodies need, these people simply substitute high-calcium foods such as greens or calcium-enriched soy products for milk.

Sugar and other expensive ingredients were often stretched with gypsum, plaster of paris, sand, dust, and other forms of daft, as such additives were collectively known. Butter reportedly was bulked out with tallow and lard. A tea drinker, according to various authorities, might unwittingly take in anything from sawdust to powdered sheep’s dung. One closely inspected shipment, Judith Flanders reports in The Victorian House, proved to be only slightly more than half tea; the rest was made up of sand and dirt. Sulphuric acid was added to vinegar for extra sharpness, chalk to milk, turpentine to gin. Arsenite of copper was used to make vegetables greener or to make jellies glisten. Lead chromate gave bakery products a golden glow and brought radiance to mustard. Lead acetate was added to drinks as a sweetener, and red lead somehow made Gloucester cheese lovelier to behold, if not safer to eat.

During World War One, Germany was placed under blockade and suffered severe shortages of raw materials, in particular saltpetre, an essential ingredient in gunpowder and other explosives. The most important saltpetre deposits were in Chile and India; there were none at all in Germany. True, saltpetre could be replaced by ammonia, but that was expensive to produce as well. Luckily for the Germans, one of their fellow citizens, a Jewish chemist named Fritz Haber, had discovered in 1908 a process for producing ammonia literally out of thin air. When war broke out, the Germans used Haber’s discovery to commence industrial production of explosives using air as a raw material. Some scholars believe that if it hadn’t been for Haber’s discovery, Germany would have been forced to surrender long before November 1918.6 The discovery won Haber (who during the war also pioneered the use of poison gas in battle) a Nobel Prize in 1918. In chemistry, not in peace.

But on the Y chromosome, the studies found a pattern that was strikingly different. In East Asians, Europeans, Near Easterners, and North Africans, the authors found many Star Clusters with common male ancestors living roughly around five thousand years ago.18 The time around five thousand years ago coincides with the period in Eurasia that the archaeologist Andrew Sherratt called the “Secondary Products Revolution,” in which people began to find many uses for domesticated animals beyond meat production, including employing them to pull carts and plows and to produce dairy products and clothing such as wool.19 This was also around the time of the onset of the Bronze Age, a period of greatly increased human mobility and wealth accumulation, facilitated by the domestication of the horse, the invention of the wheel and wheeled vehicles, and the accumulation of rare metals like copper and tin, which are the ingredients of bronze and had to be imported from hundreds or even thousands of kilometers away.

issue is clear. It’s the difference between building brands and milking brands. Most managers want to milk. “How far can we extend the brand? Let’s spend some serious research money and find out.” Sterling Drug was a big advertiser and a big buyer of research. Its big brand was Bayer aspirin, but aspirin was losing out to acetaminophen (Tylenol) and ibuprofen (Advil). So Sterling launched a $116-million advertising and marketing program to introduce a selection of five “aspirin-free” products. The Bayer Select line included headache-pain relief, regular pain relief, nighttime pain relief, sinus-pain relief, and a menstrual relief formulation, all of which contained either acetaminophen or ibuprofen as the core ingredient. Results were painful. The first year Bayer Select sold $26 million worth of pain relievers in a $2.5 billion market, or about 1 percent of the market. Even worse, the sales of regular Bayer aspirin kept falling at about 10 percent a year. Why buy Bayer aspirin if the manufacturer is telling you that its “select” products are better because they are “aspirin-free”? Are consumers stupid or not?

Eat either three regular-size meals a day or four or five smaller meals. Do not skip meals or go more than six waking hours without eating. 2. Eat liberally of combinations of fat and protein in the form of poultry, fish, shellfish, eggs and red meat, as well as of pure, natural fat in the form of butter, mayonnaise, olive oil, safflower, sunflower and other vegetable oils (preferably expeller-pressed or cold-pressed). 3. Eat no more than 20 grams a day of carbohydrate, most of which must come in the form of salad greens and other vegetables. You can eat approximately three cups-loosely packed-of salad, or two cups of salad plus one cup of other vegetables (see the list of acceptable vegetables on page 110). 4. Eat absolutely no fruit, bread, pasta, grains, starchy vegetables or dairy products other than cheese, cream or butter. Do not eat nuts or seeds in the first two weeks. Foods that combine protein and carbohydrates, such as chickpeas, kidney beans and other legumes, are not permitted at this time. 5. Eat nothing that is not on the acceptable foods list. And that means absolutely nothing! Your "just this one taste won't hurt" rationalization is the kiss of failure during this phase of Atkins. 6. Adjust the quantity you eat to suit your appetite, especially as it decreases. When hungry, eat the amount that makes you feel satisfied but not stuffed. When not hungry, eat a small controlled carbohydrate snack to accompany your nutritional supplements. 7. Don't assume any food is low in carbohydrate-instead read labels! Check the carb count (it's on every package) or use the carbohydrate gram counter in this book. 8. Eat out as often as you wish but be on guard for hidden carbs in gravies, sauces and dressings. Gravy is often made with flour or cornstarch, and sugar is sometimes an ingredient in salad dressing. 9. Avoid foods or drinks sweetened with aspartame. Instead, use sucralose or saccharin. Be sure to count each packet of any of these as 1 gram of carbs. 10. Avoid coffee, tea and soft drinks that contain caffeine. Excessive caffeine has been shown to cause low blood sugar, which can make you crave sugar. 11. Drink at least eight 8-ounce glasses of water each day to hydrate your body, avoid constipation and flush out the by-products of burning fat. 12. If you are constipated, mix a tablespoon or more of psyllium husks in a cup or more of water and drink daily. Or mix ground flaxseed into a shake or sprinkle wheat bran on a salad or vegetables.

Even stranger than our teeth-brushing behaviour is our preference for stripy toothpaste. When it first appeared, in a product called Stripe, it aroused a great deal of debate over how it was made. Many people dissected the empty container; others froze a full tube and then cut it open in a cross section.* What was strange was that nobody ever asked ‘Why?’ After all, the moment toothpaste enters your mouth, all the ingredients are mixed together, so what was the point of keeping them separate in the tube? There are two explanations: 1) simple childish novelty and 2) psycho-logic. Psychologically, the stripes serve as a signal: a claim that a toothpaste performed more than one function (fighting cavities, tackling infection and freshening breath) was thought to be more convincing if the toothpaste contained three visibly separate active ingredients. In general, people are impressed by any visible extra effort that goes into a product: if you simply say ‘this washing powder is better than our old powder’, it is a hollow claim. However, if you replace the powder with a gel, a tablet or some other form, the cost and effort which have gone into the change make it more plausible to the purchaser there may have been some real innovation in the new contents.

— PAULING’S ADVOCACY GAVE BIRTH TO a vitamin and supplement industry built on sand. Evidence for this can be found by walking into a GNC center—a wonderland of false hope. Rows and rows of megavitamins and dietary supplements promise healthier hearts, smaller prostates, lower cholesterol, improved memory, instant weight loss, lower stress, thicker hair, and better skin. All in a bottle. No one seems to be paying attention to the fact that vitamins and supplements are an unregulated industry. As a consequence, companies aren’t required to support their claims of safety or effectiveness. Worse, the ingredients listed on the label might not reflect what’s in the bottle. And we seem to be perfectly willing to ignore the fact that every week at least one of these supplements is pulled off the shelves after it was found to cause harm. Like the L-tryptophan disaster, an amino acid sold over the counter and found to cause a disease that affected 5,000 people and killed 28. Or the OxyElite Pro disaster, a weight-loss product that caused 50 people to suffer severe liver disease; one person died and three others needed lifesaving liver transplants. Or the Purity First disaster, a Connecticut company’s vitamin preparations that were found to contain two powerful anabolic steroids, causing masculinizing symptoms in dozens of women in the Northeast.

When you buy from an independent, locally owned business, as opposed to nationally owned businesses, you strengthen the economic base of our city. And of course there’s no doubt that you’ll receive a better quality product or service. I share John Roeser’s amazement that people today tend to prefer saving a dollar or too two on a birthday cake, for example, by purchasing a sub-par cake made with artificial, cheap ingredients from a mass retailer, when Roeser’s Bakery offers some of the most delectable, housemade cakes in the world. How could anyone step into a fast food joint when we live in a city that has Lem’s barbecque rib tips, Kurowski’s kielbasa, Manny’s matzo ball soup, and Lindy’s chili within reach? You can’t even compare the products and services of the businesses featured in this book with those of mass retailers, either: Jjust try putting an Optimo hat on your head—you’ll ooze with elegance. Burn a beeswax lambathe from Athenian Candle and watch it glow longer than any candle you’ve ever lit. Bite into an Andersonville coffeecake from the Swedish Bakery—and you’ll have a hard time returning to the artificial ingredient– laden cakes found at most grocers. Equally important, local, family- owned businesses keep our city unique. In our increasingly homogenized and globalized world, cities that hold on tightly to their family-owned, distinctive businesses are more likely to attract visitors, entrepreneurs, and new investment. Chicago just wouldn’t be Chicago without these historic, one-of-a-kind places, and the people that run them from behind the scenes with nothing but love, hard work, and pride.

In July 2018, a safety crisis rocked the global drug supply—and seemed to prove Baker’s point. Regulators in Europe announced a harrowing discovery: the widely used active ingredient for valsartan, a generic version of the blood pressure drug Diovan, contained a cancer-causing toxin known as NDMA (once used in liquid rocket fuel). The drug had been made by the Chinese company Zhejiang Huahai Pharmaceuticals, the world’s largest manufacturer of valsartan active ingredients. In the United States, over a dozen drug manufacturers, all of which used the Chinese ingredient, recalled their products, as did dozens more manufacturers around the world. The Chinese company tried to defend itself by explaining that it had altered its production process in 2012 to increase yields of the drug, a change that had been approved by regulators. In short, the change had been made to maximize profit. Some patients had been consuming the toxin for six years. As the FDA tried to reassure consumers that the risk of developing cancer, even from daily exposure to the toxin, was extremely low, a second cancer-causing impurity was detected in the ingredients. Though the valsartan catastrophe seemed to take the FDA by surprise, it shouldn’t have. In May 2017, an FDA investigator had found evidence at the plant in Linhai, China, that the company was failing to investigate potential impurities in its own drugs, which showed up as aberrant peaks in its test results. The investigator designated the plant as Official Action Indicated, but the agency downgraded that to VAI. In short, the company was let off the hook—only to wind up in the middle of a worldwide quality scandal less than a year later. By

despite the variety of ingredients and the imagination with which Vermont cooks use them, the state remains strongly associated with several iconic products — think cheddar cheese (really, dairy products in general), apples and cider, and maple syrup. Here’s a brunch menu to commemorate Vermont’s anniversary that includes those tried-and-true flavors — cheddar in the quiche, maple syrup in the salad’s vinaigrette, and apple cider in the muffins, which recall fried cider doughnuts, with a thick cinnamon-sugar coating. Their crumb is a little denser than some other muffins, and their profile a bit more compact. Cheddar, Bacon, and Caramelized Onion Quiche Makes 1 quiche 6 slices bacon, cut into ¼-inch pieces, fried until crisp and the fat has rendered, drained, and 1½ tablespoons fat reserved 3 medium onions (about 1 ¼ pounds), thinly sliced (about 6 cups) Salt and black pepper 1½ tablespoons minced fresh sage ¼ teaspoon balsamic vinegar 3 large eggs 1 cup half-and-half Pinch cayenne pepper 2 cups coarsely grated medium or sharp cheddar 1 9-inch pie shell, blind-baked until lightly browned and warm In a large skillet over medium-high heat, heat the bacon fat until hot. Add onions and 1 teaspoon salt, toss to coat, and cook until they begin to soften and release liquid, about 6 minutes. Reduce heat to medium-low and continue cooking, stirring and scraping the bottom of the skillet every 10 minutes (and adjusting the heat if the onions begin to scorch or are not browning), until the onions are sticky and caramelized, about 1 hour longer (you will have about 1 cup). Add the sage, vinegar, and 1½ tablespoons water, and with a wooden spoon, scrape bottom of pan to dissolve the fond, about 30 seconds; set aside to cool briefly. With the rack in middle position, heat the oven to 375 degrees. In a medium bowl, whisk the eggs, half-and-half, cayenne, 1¾ cups cheese, and ¾ teaspoon each salt and black pepper to combine thoroughly. Spread caramelized onions in an even layer in the warm, pre-baked pie shell. Sprinkle bacon evenly over the onions, place pie shell on the oven rack, and pour in the custard mixture (it should reach to about ½ inch beneath the rim of the pie shell). Sprinkle the remaining ¼ cup cheese over custard mixture and bake until custard is set, light golden brown, center wiggles slightly when you jiggle the quiche, and the tip of a knife inserted about 1½ inches from the edge comes out clean, 35 to 40 minutes. Cool on a wire rack and serve barely warm or at room temperature.

As Japan recovered from the post-war depression, okonomiyaki became the cornerstone of Hiroshima's nascent restaurant culture. And with new variables- noodles, protein, fishy powders- added to the equation, it became an increasingly fungible concept. Half a century later it still defies easy description. Okonomi means "whatever you like," yaki means "grill," but smashed together they do little to paint a clear picture. Invariably, writers, cooks, and oko officials revert to analogies: some call it a cabbage crepe; others a savory pancake or an omelet. Guidebooks, unhelpfully, refer to it as Japanese pizza, though okonomiyaki looks and tastes nothing like pizza. Otafuku, for its part, does little to clarify the situation, comparing okonomiyaki in turn to Turkish pide, Indian chapati, and Mexican tacos. There are two overarching categories of okonomiyaki Hiroshima style, with a layer of noodles and a heavy cabbage presence, and Osaka or Kansai style, made with a base of eggs, flour, dashi, and grated nagaimo, sticky mountain yam. More than the ingredients themselves, the difference lies in the structure: whereas okonomiyaki in Hiroshima is carefully layered, a savory circle with five or six distinct layers, the ingredients in Osaka-style okonomiyaki are mixed together before cooking. The latter is so simple to cook that many restaurants let you do it yourself on table side teppans. Hiroshima-style okonomiyaki, on the other hand, is complicated enough that even the cooks who dedicate their lives to its construction still don't get it right most of the time. (Some people consider monjayaki, a runny mass of meat and vegetables popularized in Tokyo's Tsukishima district, to be part of the okonomiyaki family, but if so, it's no more than a distant cousin.) Otafuku entered the picture in 1938 as a rice vinegar manufacturer. Their original factory near Yokogawa Station burned down in the nuclear attack, but in 1946 they started making vinegar again. In 1950 Otafuku began production of Worcestershire sauce, but local cooks complained that it was too spicy and too thin, that it didn't cling to okonomiyaki, which was becoming the nutritional staple of Hiroshima life. So Otafuku used fruit- originally orange and peach, later Middle Eastern dates- to thicken and sweeten the sauce, and added the now-iconic Otafuku label with the six virtues that the chubby-cheeked lady of Otafuku, a traditional character from Japanese folklore, is supposed to represent, including a little nose for modesty, big ears for good listening, and a large forehead for wisdom.

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Do you know what the most useful beauty product you can have in your home is? Is it a great skin cleanser, a toner, or a conditioner? There is a straightforward treatment that, believe it or not, covers all those areas and is a one-stop beauty treatment in a bottle. So, what is this mystery ingredient? It’s good, old-fashioned apple cider vinegar.

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frequently be beaten. The most important ingredients of great high-tech marketing aren’t taught in business schools. Most marketing people don’t even like to handle them. They require personal commitment to the product’s success that is consistent with the company’s philosophy, a dogged pursuit of customers, and an untiring commitment to service. Those are the soul of a product. With them a great product lives and grows, and even a weak product can endure against all odds.

I've got it! Shecret Shauce! We can bottle it and sell it at farmers' markets or on the Internet!" We both laugh at her, but then Anne's face grows thoughtful. "It was pretty good stuff," she says. "Hey, Eleanor, what would happen if we blended it, so no one knew it was fruit cocktail? Then we wouldn't even have to give away the shecret." I get up and walk to Benny's cupboard, pull out ingredients: vegetable oil, soy sauce, garlic powder, salt, pepper, and one can of fruit cocktail. The only thing I can blend it in is Benny's old Osterizer, which actually works better than any appliance I've got. The finished product is a beautiful peach color, silky in texture, and tastes almost perfect. "All it needs is a bit of sweet chili sauce to perk it up," I say. "Here, taste." Who knows? A family dynasty might have been born from the ashes of our fathers.

Chinese and American companies have already kick-started this process, leaping out to massive leads over the rest of the world. Canada, the United Kingdom, France, and a few other countries play host to top-notch talent and research labs, but they often lack the other ingredients needed to become true AI superpowers: a large base of users and a vibrant entrepreneurial and venture-capital ecosystem. Other than London’s DeepMind, we have yet to see groundbreaking AI companies emerge from these countries. All of the seven AI giants and an overwhelming portion of the best AI engineers are already concentrated in the United States and China. They are building huge stores of data that are feeding into a variety of different product verticals, such as self-driving cars, language translation, autonomous drones, facial recognition, natural-language processing, and much more. The more data these companies accumulate, the harder it will be for companies in any other countries to ever compete.

Even his moustache—teased into the shape of a wide up-thrusting “w”—was so famous it acquired a name: Er ist erreicht! “It is achieved!” Manipulated through the miracle of pomade—its key ingredient the remarkable new product, petroleum jelly—it was the very model of a modern moustache, a controlled riposte to the great bushy, biblical patriarch beards and side-whiskers of the previous generation.*

If Alessandro and Rosy are working from a disadvantage in terms of product recognition, they have put generations of accumulated experience into practice to fill the menu with dozens of little tastes of Como. They make fragrant, full-flavored stocks from the bones and bodies of perch and chub. They cure whitefish eggs in salt, creating a sort of freshwater bottarga, ready to be grated over pasta and rice. Shad is brined in vinegar and herbs, whitefish becomes a slow-cooked ragù or a filling for ravioli, and pigo and pike form the basis of Mella's polpettine di pesce, Pickled, dried, smoked, cured, pâtéd: a battery of techniques to ensure that nothing goes to waste. If you can make it with meat, there's a good chance Alessandro and Rosy have made it with lake fish. And then there's missoltino, the lake's most important by-product, a staple that stretches back to medieval times and has been named a presidio by Slow Food, a designation reserved for the country's most important ingredients and food traditions. The people still making missoltino can be counted on a single hand. Alessandro guts and scales hundreds of shad at a time, salts the bodies, and hangs them like laundry to dry under the sun for forty-eight hours or more. The dried fish are then layered with bay leaves, packed into metal canisters, and weighed down. Slowly the natural oils from the shad escape and bubble to the surface, forming a protective layer that preserves the missoltino indefinitely. It can be used as a condiment of sorts, a weapons-grade dose of lake umami to be detonated in salads and pastas. In its most classic preparation, served with toc, a thick, rich scoop of polenta slow cooked in a copper pot over a wood fire, it tastes of nothing you've eaten in Italy- or anywhere else.

True to its name (gelato spelled backwards), Oletag is swimming against the tide of cost-cutting convenience that dominates Italy's ice cream industry. Sixty flavors at a given time, rotating daily- most rigorously tied to the season, many inspired by a pantry of savory ingredients: mustard, Gorgonzola with white chocolate and hazelnuts, pecorino with bitter orange. He seeks out local flavors, but never at the expense of a better product: pistachios from Turkey, hazelnuts from Piedmont, and (gasp!) French-born Valrhona chocolate. Extractions, infusions, experiments- whatever it takes to get more out of the handful of ingredients he puts into each creation. In the end, what matters is what ends up in the scoop, and the stuff at Oletag will make your toes curl- creams and chocolates so pure and intense they must be genetically manipulated, fruit-based creations so expressive of the season that they actually taste different from one day to the next. And a licorice gelato that will change you- if not for life, at least for a few weeks. Radicioni and Torcè are far from alone in their quest to lift the gelato genre. Fior di Luna has been doing it right- serious ingredients ethically sourced and minimally processed- since 1993. At Gelateria dei Gracchi, just across the Regina Margherita bridge, Alberto Monassei obsesses over every last detail, from the size of the whole hazelnuts in his decadent gianduia to the provenance of the pears that he combines with ribbons of caramel. And Maria Agnese Spagnuolo, one of Torcè's many disciples, continues to push the limits of gelato at her ever-expanding Fatamorgana empire, where a lineup of more than fifty choices- from basil-honey-walnut to dark chocolate-wasabi- attracts a steady crush of locals and savvy tourists.

Teachers of philosophy tie their dewy-eyed students in knots attempting to answer the elusive riddle, ‘What is the meaning of life?’ It is a classic example of the trick question since there is no pat answer to this timeless paradox that we colloquially refer to as 'life.' No man, woman, or child is identical. Similar to other animals, we each are the product of our entire womb of bodily cravings and comprised of the communal filament of the human mind’s eccentric gyrations. In order to take stock of who we are we must take into account the sensory ingredients of innumerable occurrences that create the tapestry of interwoven sensations making up a rooted way of living. Life is a chummed collection of eclectic personal incidents.

Turning a corner, she encountered the smell of fried chicken. One of the test kitchens had been working on a new product for a fast-food client, developing a proprietary sauce for a new kind of sandwich to compete with one KFC had recently brought to market. It had no bun, but rather two pressed chicken segments deep-fried in a shortening of processed lard and beef fat, wrapped around thick shingled bacon and a slice of provolone, and smothered in this hydrogenated oil-based sauce.

Imagine you have a kitchen sink in your brain. The faucet drips serotonin into the sink, where it sits, waiting to be used by your brain to help keep things steady—your mood, libido, energy, anxiety control, pain control, concentration, sleep and appetite, to name a few. The sink also has a garbage disposal that grinds up the serotonin and recycles some of the parts back up to the faucet to make more serotonin. Some of the key ingredients for making and regulating serotonin are Zinc, Inositol, Vitamin B6, Folate and a form of tryptophan called 5HTP. If you don’t have enough of these key ingredients, your serotonin production goes down, or your faucet drips much more slowly than your garbage disposal is grinding. That will cause a drop in your serotonin levels. I will talk later about ways to increase the rate of your serotonin production or “turn the faucet up higher” by getting more of the key ingredients to your brain. The other way to manipulate serotonin levels is by putting a stopper in your garbage disposal with a type of medication called an SSRI-selective serotonin reuptake inhibitor. No,

Beer culture is a part of the world of food and drink. It's not just a commodity in cans and bottles, but has a value as an agricultural product with good ingredients.

High Fat, Moderate Protein, Low Carb Breakfast Smoothies Recipes for ‘low carbohydrate’ smoothies abound, but most are also low in fat and assume that anything under 200 Calories from sugars qualifies as ‘low carb’. Here are two basic recipes that provide enough fat and protein to keep you satisfied until lunch, and both come in at or under10 grams of carbohydrates. Note that you have your choice of sweeteners, but the argument for adding some xylitol to the mix is that it does not raise your insulin level, provides useful energy, and protects your dental health. Also note that there are lots of different protein powders for sale, but most whey products are flavored and sweetened. Shop until you find unflavored whey powder with the lactose removed – the label should indicate about 15 grams of protein and less than one gram of carbohydrate per serving. Do not buy soy protein powder or whey/soy mix, as the soy does not dissolve well into the smoothie. This whey powder looks expensive (about $1 per 15 gram serving) but this is the same amount of protein as you get from 2 eggs. Breakfast Berry Smoothie Ingredients: 3 oz fresh or frozen (unsweetened) berries (strawberries, blueberries, or raspberries) ¼ cup whipping (or heavy) cream 1 tablespoon light olive oil 2 tablespoons unflavored whey protein powder (delactosed) sweetener of choice (e.g., 1 tablespoon xylitol and 1 packet Splenda) 2-3 oz ice Blend the ingredients at high speed until smooth (30-60 seconds) Protein 15 grams, Fat 25-30 grams, Carbs 10 grams, Calories 330-380

The retail name is seen as one brand with extensions in many fields. There may be a linking theme across products, often a ‘good value’ positioning, but essentially the name gives reassurance on quality. When awareness and reassurance are all that is required, umbrella branding will be as effective as individual branding, and is cheaper because it requires no additional investment for individual products. This is the case for most low-tech, low-image product categories, such as basic cooking ingredients: rice, tinned fruit and frozen vegetables.

I still couldn't believe how creative Annie was in coming up with the different flavors and embellishments for each cupcake; the finished products looked like huge jewels that sparkled appealingly in the counter display and on the black lacquer trays passed by the waitstaff. Annie had had her nose to the grindstone for days, as focused as I'd ever seen her, dicing apples and pears until they looked like nuggets of gold- as well they should, considering what that fruit cost!- and tasted like pure, sweet, warm explosions of flavor baked into the cakes. Annie's dexterity, precision, and speed with a knife had been a sight to behold. My contributions to the cupcakery's opening night were decidedly more mundane: I'd interviewed and hired the night's waitstaff, overseen the completion of the various construction and design projects, and ordered all of the noncooking supplies the shop needed. Treat glowed with sexy, low-lit energy; laughter and music filled the space; hip, beautiful people bit into cupcake after cupcake. If the shop had been in the Marina instead of the Mission, it was just the sort of place I would have visited frequently. But there was no use crying over that spilled buttercream.

In markets where consumers are sensitive to quality differences (e.g. washing powder, instant coffee, sanitary protection) the share for generics and copycats usually plateaus below 20%. In segments where differences are marginal (such as paper products or basic cooking ingredients), generics and copycats sometimes take 50% or more of the share. In

urgent needs arise: missing ingredients for a planned meal, a bottle of wine, a pair of tights, tampons, a cheap away-from-home lunch or insect-killing products. Households

AVOID FOOD PRODUCTS CONTAINING INGREDIENTS THAT ARE A) UNFAMILIAR, B) UNPRONOUNCEABLE, C) MORE THAN FIVE IN NUMBER, OR THAT INCLUDE D) HIGH-FRUCTOSE CORN SYRUP.

I can tell right away by looking at you what you want to eat," he says. "I can tell how many brothers and sisters you have." After divining my favorite color (blue) and my astrological sign (Aquarius), Nakamura pulls out an ivory stalk of takenoko, fresh young bamboo ubiquitous in Japan during the spring. "This came in this morning from Kagumi. It's so sweet that you can eat it raw." He peels off the outer layer, cuts a thin slice, and passes it across the counter. First, he scores an inch-thick bamboo steak with a ferocious santoku blade. Then he sears it in a dry sauté pan until the flesh softens and the natural sugars form a dark crust on the surface. While the bamboo cooks, he places two sacks of shirako, cod milt, under the broiler. ("Milt," by the way, is a euphemism for sperm. Cod sperm is everywhere in Japan in the winter and early spring, and despite the challenges its name might create for some, it's one of the most delicious things you can eat.) Nakamura brings it all together on a Meiji-era ceramic plate: caramelized bamboo brushed with soy, broiled cod milt topped with miso made from foraged mountain vegetables, and, for good measure, two lightly boiled fava beans. An edible postcard of spring. I take a bite, drop my chopsticks, and look up to find Nakamura staring right at me. "See, I told you I know what you want to eat." The rest of the dinner unfolds in a similar fashion: a little counter banter, a little product display, then back to transform my tastes and his ingredients into a cohesive unit. The hits keep coming: a staggering plate of sashimi filled with charbroiled tuna, surgically scored squid, thick circles of scallop, and tiny white shrimp blanketed in sea urchin: a lesson in the power of perfect product. A sparkling crab dashi topped with yuzu flowers: a meditation on the power of restraint. Warm mochi infused with cherry blossoms and topped with a crispy plank of broiled eel: a seasonal invention so delicious it defies explanation.

Slime is the sticky essence of a gastropod’s soul, the medium for everything in its life: locomotion, defense, healing, courting, mating, and egg protection. Nearly one-third of my snail’s daily energy went into slime production. And rather than making a single batch of “all-purpose” slime, my snail had a species-specific recipe for each of these needs and for different parts of its body. It could adjust the ingredients, just as a good cook would, to meet a particular occasion. And in a catastrophic accident in which a snail is squashed, it can release a flood of lifesaving, medicinal mucus packed with antioxidants and regenerative properties.

Processed and Preserved Meats Basically, any type of meat product that you can buy at the store and eat without first cooking it yourself is a risk (salami, pepperoni, ham, jerky, bologna, hot dogs, etc.). It’s thought that the nitrites used in the preservation process are the culprits, which you’ll find on the list of ingredients (either as “nitrites” or “nitrates”). Meats and other foods that are smoked will also raise your risk level.

The snare of “long-life” foods can directly affect our health. Take the average loaf of bread available today. To adapt the production of bread to the food industry’s goal of a large market for cheaply and efficiently produced foodstuffs, the wheat germ, which contains the natural oils that give bread its true, wholesome flavor and make it nutritious, has to be removed, since it causes bread to rot within a day. To make up for this loss of flavor and texture, the wheat, after it is heavily processed into white flour, is made into a bread-like product that contains preservatives and additives such as the infamous high fructose corn syrup (HFCS).42 Or, in the case of many organic packaged breads that last for days, organic sugars and other strange-sounding ingredients are added.

Subway restaurants agreed to remove the “yoga mat chemical” from their bread following a petition I started.1 Kraft decided to remove artificial food dyes from their kids’ mac and cheese products after I stormed their headquarters with over 200,000 petitions.2 Chick-fil-A’s chicken went antibiotic free following my meetings with them urging them to do so.3 Anheuser-Busch and Miller-Coors both agreed to publish their ingredients for the first time in history following another of my petitions.4 I was finishing up my first book, exposing the chemicals in our food, and it was slated to be out in a few short months. I had just published an investigation into Starbucks’ famous Pumpkin Spice Latte,5 calling them out for their use of “class IV” caramel coloring (a chemical linked to cancer).6 This piece went viral, with millions of views and shares (which ultimately led to Starbucks dropping this coloring from their drinks).

Cherries can reduce the level of inflammation among healthy people too (as measured by a drop in C-reactive protein levels),32 so I was excited to find a green-light source available year-round—a canned product with only two ingredients: cherries and water. I drain off the liquid (which then goes into my hibiscus punch recipe here) and mix the cherries in a bowl of cooked oatmeal along with cocoa powder and pumpkin seeds. If you sweeten it with date sugar or erythritol (see here), it’s like eating chocolate-covered cherries for breakfast.

This book is a compilation of interesting ideas that have strongly influenced my thoughts and I want to share them in a compressed form. That ideas can change your worldview and bring inspiration and the excitement of discovering something new. The emphasis is not on the technology because it is constantly changing. It is much more difficult to change the accompanying circumstances that affect the way technological solutions are realized. The chef did not invent salt, pepper and other spices. He just chooses good ingredients and uses them skilfully, so others can enjoy his art. If I’ve been successful, the book creates a new perspective for which the selection of ingredients is important, as well as the way they are smoothly and efficiently arranged together. In the first part of the book, we follow the natural flow needed to create the stimulating environment necessary for the survival of a modern company. It begins with challenges that corporations are facing, changes they are, more or less successfully, trying to make, and the culture they are trying to establish. After that, we discuss how to be creative, as well as what to look for in the innovation process. The book continues with a chapter that talks about importance of inclusion and purpose. This idea of inclusion – across ages, genders, geographies, cultures, sexual orientation, and all the other areas in which new ways of thinking can manifest – is essential for solving new problems as well as integral in finding new solutions to old problems. Purpose motivates people for reaching their full potential. This is The second and third parts of the book describes the areas that are important to support what is expressed in the first part. A flexible organization is based on IT alignment with business strategy. As a result of acceleration in the rate of innovation and technological changes, markets evolve rapidly, products’ life cycles get shorter and innovation becomes the main source of competitive advantage. Business Process Management (BPM) goes from task-based automation, to process-based automation, so automating a number of tasks in a process, and then to functional automation across multiple processes andeven moves towards automation at the business ecosystem level. Analytics brought us information and insight; AI turns that insight into superhuman knowledge and real-time action, unleashing new business models, new ways to build, dream, and experience the world, and new geniuses to advance humanity faster than ever before. Companies and industries are transforming our everyday experiences and the services we depend upon, from self-driving cars, to healthcare, to personal assistants. It is a central tenet for the disruptive changes of the 4th Industrial Revolution; a revolution that will likely challenge our ideas about what it means to be a human and just might be more transformative than any other industrial revolution we have seen yet. Another important disruptor is the blockchain - a distributed decentralized digital ledger of transactions with the promise of liberating information and making the economy more democratic. You no longer need to trust anyone but an algorithm. It brings reliability, transparency, and security to all manner of data exchanges: financial transactions, contractual and legal agreements, changes of ownership, and certifications. A quantum computer can simulate efficiently any physical process that occurs in Nature. Potential (long-term) applications include pharmaceuticals, solar power collection, efficient power transmission, catalysts for nitrogen fixation, carbon capture, etc. Perhaps we can build quantum algorithms for improving computational tasks within artificial intelligence, including sub-fields like machine learning. Perhaps a quantum deep learning network can be trained more efficiently, e.g. using a smaller training set. This is still in conceptual research domain.

Brownies in Ernakulam One of Ernakulam's best bakeries, Rising Loaf, provides handcrafted premium made-to-order baked treats that are free of preservatives and additives. Custom cakes, delicacies, and gourmet sweets are available. Our blends are one-of-a-kind because they mix a great deal of skill and expertise with natural baking ingredients to provide you with the best sweetness and taste. We take pride in giving every one of our clients, big and small, an amazing experience. Brownies in Ernakulam is committed to making high-quality bread devoid of artificial preservatives, colours, or flavours. All of our bread loaves, cakes, cookies, doughnuts and muffins, and cupcakes are lovingly created in Ernakulam's cleanest environment. The fullness of our clients' grins when they try our exquisite items and return for more is how we define success at Rising Loaf. They're the cherry on top of our cake, the driving force behind our efforts to improve our baking and customer service. To maintain the authentic taste and fresh flavours, we are captivated by using only high-quality and fresh ingredients in our confectioneries. The fullness of our clients' grins when they try our exquisite items and return for more is how we define success at Rising Loaf. They're the cherry on top of our cake, the driving force behind our efforts to improve our baking and customer service. Rising Loaf, one of Ernakulam's best bakeries, was created by friends with a passion for baking with the purpose of making handcrafted premium baked products that are completely free of harmful food preservatives and additives and delivering them to your door.

Be wary of living a life that is full of movement but lacks action, because this may lead to a life that is devoid of meaning.

Learn to say no to the things that disrupt your daily work and weekly outcomes. Learn to say no to projects and tasks, which may not correspond to your life goals and values. Learn to say no to arbitrary, ill-considered proposals. Learn to say no to feelings that negatively impact your productivity and creativity. Learn to say no to negative thoughts that hinder your progress. Learn to say no to some low-value tasks and activities. Learn to say no to distractions. Learn to say no to toxic and negative people. Learn to say no to social obligations that disrupt your productivity system.

The cumulative effect of our daily and weekly practices, habits, and judgments determines whether we succeed to reach our goals or fail.

Systems allow us to not only reach our goals but to do the most important thing – maintain them!

 Mastering productivity starts with mastering your mindset first, especially when it comes to your daily routine and tasks. The most important thing to understand is that life is unpredictable and that any good plan will change based on the unexpected things that happen in life.

Consider your values and ultimate goals as the North Star that guided the ancients if they got lost or wanted to know where they were going. Likewise, your values and ultimate goals are the compasses that guide you.

When you value your values, you develop a sense of meaning, direction, and motivation.

We eventually realize that our entire lives are nothing more than a long journey, and the happy ones are those who choose paths that are in alignment with their values and goals.

Your happiness is determined by how much you honor all your values. The real payoff is when you figure out what YOU value.

True happiness is found in the journey and our sense of progress along the way.

Our work and activities must be based on solid foundations, which are values and life goals. A house built on a loose foundation will crack over time, be shaken by the wind, and will not meet the needs of its owner.

When you value your values, you can design a happy life

Be wary of living a reactive lifestyle by only focusing on issues that yell the loudest for your attention. Too many preoccupations can muddle your day and waste your energy on things you think are important but aren’t.

Unchecked urgency prevents you from focusing on more crucial goals and leaves you stuck in crisis management or firefighting mode.

Don’t measure your progress against your goals – measure your progress against your commitment to the system you have created to continually press forward.

Children are some of the best teachers when it comes to living in the now. They embrace moments full of enthusiasm and curiosity. Children do not retain memories from their childhoods and do not worry about the future, so they can only be aware of what is occurring in the here and now. They have no preconceived notions or expectations about how things should be. They enjoy the process of learning and creating, without overthinking the outcomes.

Accepting reality does not mean giving up on your dreams, but it does mean giving up on the struggle. Instead of wishing for a different life, start transforming your life for the better.