Craig Malkin explains the confusion of a narcissist’s drama with a lover’s passion simply and clearly from a psychological point of view which is to say, as he does, “Romantic uncertainty often turns us on.” (If you doubt it, just watch a re-run of Sex and The City and watch the chemistry between Mr. Big and Carrie.) His point is that we get aroused by feelings of jealousy, anger, and anxiety—and it may not, from a physical point of view, feel all that different from the arousal of passion. (Mind you, this is emotional arousal, not the sexual kind.)
It’s unclear when dependence became a dirty word and the idea of a perfect relationship became two self-sufficent planets circling each other. As the work of Brooke Feeney makes clear, when people are securely attached, dependence on another person actually increases their independence and ability to expand and grow. Dependence can be healthy instead of enabling.
by Jaelithe Judy; February 2, 2012
Bad news for the meat industry, good news for the planet: Americans are eating less meat. The United States Department of Agriculture predicts that U.S. meat consumption will decline for the fifth straight year in 2012 – a decline of more than 12% since 2007…
Consumers, still struggling to recover from a devastating recession, have responded to higher meat prices by choosing lower-priced plant-based protein alternatives at the grocery store. But falling incomes and rising food prices aren’t the only factor driving a change in the way Americans think about eating meat.
Rising public awareness of the negative impact excessive meat consumption can have on the environment — and specifically, climate change — has been shifting attitudes toward meat as well. According to WaterFootprint.org, on average, it takes 2,500 – 5,000 gallons of water to create one pound of beef — that compares to just to 244 gallons of water to create a pound of tofu. And the Swedish Institute for Food and Biotechnology estimates that producing one pound of beef generates nearly 42 pounds of carbon dioxide — far more than most vegetable foods…
The Environmental Working Group offers a Meat Eaters’ Guide that uses simple graphics to show the environmental impact of meat and encourages consumers to make more eco-friendly choices. The Meatless Monday movement trumpets the health benefits of eating more meatless meals in addition to promoting ecological advantages, noting that people who skip at least meat once each week may benefit from a lower risk of cancer and heart disease…
This shift in American attitudes toward meat eating has the potential to be a hugely positive development for the global environment. People in the U.S. consume more meat than any other population in the world; one sixth of the world’s meat supply is eaten in the U.S. yearly, even though the country only holds one twentieth of the world’s population.
But the Earth’s gains from Americans’ reduced interest in steak dinners could soon be swallowed up — literally — by sharply growing consumer demand for meat elsewhere. In December, the United Nations Food and Agriculture Organization issued a World Livestock Report that predicts global meat consumption will rise more than 70 percent by 2050. That prediction is based partly on projections that the world’s population may increase by as much as 35 percent by that date. But the biggest factor behind the UN FAO’s prediction of a sharp increase in global meat demand is not the projected increase in the world’s population but an increase in the amount of meat the average person in 2050 will want to consume.
As globalization has led to drastic lifestyle changes worldwide, over the past decade, people in developing countries have dramatically increased the amount of animal products they consume. In China, between 1990 and 2005, average yearly meat consumption rose from about 57 pounds per person per year to 119 pounds per person per year. Even in India, where the prevalence of Hinduism makes vegetarian diets popular — the average Indian eats roughly one tenth the amount of meat the average American does — per capita meat consumption rose to a record high in 2011.
In the latest bad news for the soda industry, Danish researchers discovered that drinking non-diet soda leads to dramatic increases in dangerous hidden fats. In the study, researchers asked participants to drink either soda sweetened with 50 percent glucose and 50 fructose (table sugar, the soda sweetener of choice in Denmark), milk containing the same amount of calories as the regular soda, diet cola, or water every day for six months.
While total fat mass remained the same across all beverage-consuming groups, researchers say dramatic increases in fats that are hard to detect with the naked eye occurred. Those who drank the regular cola experienced a 132 to 142 percent increase in liver fat, a 117 to 221 percent jump in skeletal fat, and about a 30 percent increase in both triglyceride blood fats and other organic fat. The regular soda-drinking group also experienced an 11 percent increase in cholesterol, compared to the people who drank beverages.
In America, many sodas are sweetened with high-fructose corn syrup that has been shown to cause even worse fat buildup. Avoid turning to diet soda as a healthy alternative. Artificial sweeteners and food dyes have been linked to brain cell damage and hyperactivity; people who drink diet soda are also more prone to developing diabetes…
3. You’re taking part in the biggest science experiment on the planet.
Many soda brands on the market in America today are sweetened with high-fructose corn syrup, a heart-harming man-made compound derived mainly from genetically engineered (GE) corn. GE technology was only introduced into our food chain in the 1990s. We don’t know the long-term health impacts of their use because the corporations that developed the crops never had to test to make sure it’s safe over the long term. Other independent scientists are finding that GE crops are linked to digestive tract damage, accelerated aging, and even infertility.
3 Surprising Reasons to Give Up Soda By Leah Zerbe, Rodale
Green produce indicates antioxidant potential and may help promote healthy vision and reduce cancer risks.
* Fruits: avocado, apples, grapes, honeydew, kiwi and lime
* Vegetables: artichoke, asparagus, broccoli, green beans, green peppers and leafy greens such as spinach
Orange and deep yellow fruits and vegetables contain nutrients that promote healthy vision and immunity, and reduce the risk of some cancers.
* Fruits: apricot, cantaloupe, grapefruit, mango, papaya, peach and pineapple
* Vegetables: carrots, yellow pepper, yellow corn and sweet potatoes
Purple and blue options may have antioxidant and antiaging benefits and may help with memory, urinary tract health and reduced cancer risks.
* Fruits: blackberries, blueberries, plums, raisins
* Vegetables: eggplant, purple cabbage, purple-fleshed potato
Red indicates produce that may help maintain a healthy heart, vision, immunity and may reduce cancer risks.
* Fruits: cherries, cranberries, pomegranate, red/pink grape fruit, red grapes and watermelon
* Vegetables: beets, red onions, red peppers, red potatoes, rhubarb and tomatoes
White, tan and brown foods sometimes contain nutrients that may promote heart health and reduce cancer risks.
* Fruits: banana, brown pear, dates and white peaches
* Vegetables: cauliflower, mushrooms, onions, parsnips, turnips, white-fleshed potato and white corn