Here is today's Pinterest SSS/Valentine board snap shot:
Science So Sexy Pinterest collection:
SSS #1
SSS #2
SSS #3
SSS #4
SSS #5
See you soon,
Wednesday, 13 February 2013
So Sexy Sciencey Things on Pinterest #5
My Dear Sexy Readers,
Here is today's Pinterest SSS/Valentine board snap shot:
You can follow my Science So Sexy board on Pinterest or have a look at the links here below to get to my previous boards snap shots. Thank you for visiting SSS and following me on the different social media platforms (check out the links on the right).
Science So Sexy Pinterest collection:
SSS #1
SSS #2
SSS #3
SSS #4
SSS #5
See you soon,
Here is today's Pinterest SSS/Valentine board snap shot:
Science So Sexy Pinterest collection:
SSS #1
SSS #2
SSS #3
SSS #4
SSS #5
See you soon,
Wednesday, 6 February 2013
Did you know? A new SSS series - #1 - Fresh eggs sink
My Dear Sexy Readers,
Have you ever got lost on google or wikipedia? You got there to find out something and 2 hours later you were still on it but you got so side tracked reading interesting stuff you forgot why you were there in the first place? That is exactly why I'm starting this brand new series on linked SSS (Short Sexy Subjects) we knew once and we forgot about, as well of SSS (Super Sexy Science) facts.
Well here is my chance to try to make you forget about work and stuff and get lost right here on SSS :)
Fresh eggs sink in fresh water while rotten eggs float.
As time goes, water vapours and gases escape from the porous egg shell. This makes the egg to decompose and the yolk to shrink, making the air pocket grow bigger. This new free space is filled by more and more ambiant air that filters in.
The more air it contains, the more it floats.
So a fresh egg will completely sink at the bottom of a bowl of fresh water (no salt added like when you're cooking - here is why). As the days go by, the egg will start tilting on its small angle with its wide angle (where the air pocket is) floating. When the egg becomes stale, the air pocket is so important it will make the egg floats.
Here you go, SSS readers, to illustrate this first SSS Did you Know,
I found you a cool video:
Did you Know Collection
See you soon for more SSS :)
Have you ever got lost on google or wikipedia? You got there to find out something and 2 hours later you were still on it but you got so side tracked reading interesting stuff you forgot why you were there in the first place? That is exactly why I'm starting this brand new series on linked SSS (Short Sexy Subjects) we knew once and we forgot about, as well of SSS (Super Sexy Science) facts.
Well here is my chance to try to make you forget about work and stuff and get lost right here on SSS :)
Fresh eggs sink in fresh water while rotten eggs float.
As time goes, water vapours and gases escape from the porous egg shell. This makes the egg to decompose and the yolk to shrink, making the air pocket grow bigger. This new free space is filled by more and more ambiant air that filters in.
 |
| From HERE |
The more air it contains, the more it floats.
So a fresh egg will completely sink at the bottom of a bowl of fresh water (no salt added like when you're cooking - here is why). As the days go by, the egg will start tilting on its small angle with its wide angle (where the air pocket is) floating. When the egg becomes stale, the air pocket is so important it will make the egg floats.
Here you go, SSS readers, to illustrate this first SSS Did you Know,
I found you a cool video:
Did you Know Collection
See you soon for more SSS :)
Wednesday, 30 January 2013
So Sexy Sciencey Things on Pinterest #4
My Dear Sexy Readers,
I hope you are all keeping well, thank you for visiting again SSS.
Don't forget that I'm open to requests as to what you'd like to know more about, so feel free to drop me a line in the comments section, on SSS Facebook Page, or elsewhere SSS is.
For this week Pinterest SSS board, we have varied sexy pins, a close up on Neurons, on kidney stones, on a snow flake, a match, sperm and soap... Ah ah...
Science So Sexy Pinterest collection
See you soon for more SSS,
I hope you are all keeping well, thank you for visiting again SSS.
Don't forget that I'm open to requests as to what you'd like to know more about, so feel free to drop me a line in the comments section, on SSS Facebook Page, or elsewhere SSS is.
For this week Pinterest SSS board, we have varied sexy pins, a close up on Neurons, on kidney stones, on a snow flake, a match, sperm and soap... Ah ah...
 |
| Pinterest SSS #4 |
Science So Sexy Pinterest collection
See you soon for more SSS,
Monday, 21 January 2013
Eating healthy to be healthy never rang so true - An onion story
Dear Sexy Readers,
Out with friends and talking about the fact that we are all coming down with a cold or other illness at the moment, my friend M. then replied that he hasn't fallen ill in 3 years because he has been regularly eating rings of raw onions! I just looked at him and said "What the Hell are you talking about? Dude, that's probably a myth" and thought to myself "Jeez, I need to check that out for my SSS peeps"...
BTW, Onions have previously made the SSS team when we looked at why we cry when we chop them, check it out ;)
Onions, your winter best friend?
Why, first I googled it and what did I find? An amazing old wive's tale whereby cut onions left in rooms would protect inhabitants from illnesses. While you can read accounts of people of how they recovered from pneumonia after leaving half an onion pierced with a fork in a glass on their bedside table, there is no scientific proof to show that onions can actually absorb bacteria and viruses and free your room of these (after all) non-airborne germs!!
What you can find however regarding the consumption of onions is a division in "beliefs" with one party (non-scientific one) that claims that eating onions - that have absorbed germs - is bad for your health and will transfer the germs to your body and the other party (scientific one) that doesn't refute the potential boost onions can give to your immunity in the fight against germs.
Onions - anti-oxidant and anti-inflammatory wonders
Turned out that many ingredients in your kitchen have health benefits such as garlic and turmeric to name but a few!
But I think first we need to look at what is an anti-oxidant and what the fuss is all about:
Antioxidant
An antioxidant by definition prevents oxidation. Oxidation reactions in our body are essential but some of them produce free radicals. Those free radicals can cause serious damage by messing with the structure of big molecules that are necessary for the fitness of your system. That is why it is important to get rid of them, but an imbalance between those free radicals and your antioxidants can lead to the development of diseases.
Anti-inflammatory
As its name says, it reduces inflammation. Inflammation is the response of our body to infection/injury. In the case of an injury or an external inflammation such as acne and dermatitis, the 4 typical signs of inflammation at a site are being red, hot, painful and swollen. But inflammatory diseases also include allergies, cancer, atherosclerosis, appendicitis etc...
My onions
So what is it exactly that is so good for you! Well in fact in onions there are 3 goodnesses called Quercetin, Kaempferol and Myricetin. These are what scientists call Flavonols.
FYI: Flavonol are part of a big family, the Flavonoids, and its sister Flavanal is found in dark chocolate (and gives its bitterness).
You can find Flavonols in fruits, vegetables, leaves and grains but they are present at their highest concentrations in onions, tea, apples, berries, kale and broccoli. You can also find them as supplemented ingredients in food, mostly as preservatives.
Quercetin is most abundant in onions and apples.
In terms of magic wonders, Kaempferol has been shown to reduce the risk of developing disorders such as cancer and cardiovascular diseases for their properties as antioxidant, anti-inflammatory, antimicrobial, anticancer, cardioprotective, neuroprotective, antidiabetic, antiosteoporotic, anxiolytic, analgesic and antiallergic.
Myricetin, also present in red wine, has antioxidant properties and some research suggests that it could help keep your cholesterol low.
Also a big study on people diet habits has shown that smokers had a lower risk of developing pancreatic cancer (both are linked) if they were including flavonol rich foods such as onions (and therefore a combination of these 3 flavonols) and apples (Nöthlings et al, 2007).
Raw or cooked?
As far as the studies go, there was no distinction between the two so I can only assume that it doesn't matter. In fact, in this paper, patients had to fill a form that listed several foods, including apple (ie.uncooked) and onions as such or as part of a mixed cooked dishes (Nöthlings et al, 2007).
Onion soup recipe
Waiting to hear from fellow bloggers for theirs, here is one out of the bbc good food website!
Here you go my dear sexy readers, Come back soon for some more SSS,
References
Wikipedia
Nöthlings et al, Am J Epidemiol 2007; 166: 924-931
Diplock et al., Br J Nutr 1998; 80 Supp1: S77-112
Tapsell et al., Med J Aust 2006; 185 Supp4: S4-24
Out with friends and talking about the fact that we are all coming down with a cold or other illness at the moment, my friend M. then replied that he hasn't fallen ill in 3 years because he has been regularly eating rings of raw onions! I just looked at him and said "What the Hell are you talking about? Dude, that's probably a myth" and thought to myself "Jeez, I need to check that out for my SSS peeps"...
BTW, Onions have previously made the SSS team when we looked at why we cry when we chop them, check it out ;)
Onions, your winter best friend?
Why, first I googled it and what did I find? An amazing old wive's tale whereby cut onions left in rooms would protect inhabitants from illnesses. While you can read accounts of people of how they recovered from pneumonia after leaving half an onion pierced with a fork in a glass on their bedside table, there is no scientific proof to show that onions can actually absorb bacteria and viruses and free your room of these (after all) non-airborne germs!!
What you can find however regarding the consumption of onions is a division in "beliefs" with one party (non-scientific one) that claims that eating onions - that have absorbed germs - is bad for your health and will transfer the germs to your body and the other party (scientific one) that doesn't refute the potential boost onions can give to your immunity in the fight against germs.
Onions - anti-oxidant and anti-inflammatory wonders
Turned out that many ingredients in your kitchen have health benefits such as garlic and turmeric to name but a few!
But I think first we need to look at what is an anti-oxidant and what the fuss is all about:
Antioxidant
An antioxidant by definition prevents oxidation. Oxidation reactions in our body are essential but some of them produce free radicals. Those free radicals can cause serious damage by messing with the structure of big molecules that are necessary for the fitness of your system. That is why it is important to get rid of them, but an imbalance between those free radicals and your antioxidants can lead to the development of diseases.
 |
| From HERE |
Anti-inflammatory
As its name says, it reduces inflammation. Inflammation is the response of our body to infection/injury. In the case of an injury or an external inflammation such as acne and dermatitis, the 4 typical signs of inflammation at a site are being red, hot, painful and swollen. But inflammatory diseases also include allergies, cancer, atherosclerosis, appendicitis etc...
| From HERE |
My onions
So what is it exactly that is so good for you! Well in fact in onions there are 3 goodnesses called Quercetin, Kaempferol and Myricetin. These are what scientists call Flavonols.
FYI: Flavonol are part of a big family, the Flavonoids, and its sister Flavanal is found in dark chocolate (and gives its bitterness).
You can find Flavonols in fruits, vegetables, leaves and grains but they are present at their highest concentrations in onions, tea, apples, berries, kale and broccoli. You can also find them as supplemented ingredients in food, mostly as preservatives.
Quercetin is most abundant in onions and apples.
In terms of magic wonders, Kaempferol has been shown to reduce the risk of developing disorders such as cancer and cardiovascular diseases for their properties as antioxidant, anti-inflammatory, antimicrobial, anticancer, cardioprotective, neuroprotective, antidiabetic, antiosteoporotic, anxiolytic, analgesic and antiallergic.
Myricetin, also present in red wine, has antioxidant properties and some research suggests that it could help keep your cholesterol low.
Also a big study on people diet habits has shown that smokers had a lower risk of developing pancreatic cancer (both are linked) if they were including flavonol rich foods such as onions (and therefore a combination of these 3 flavonols) and apples (Nöthlings et al, 2007).
Raw or cooked?
As far as the studies go, there was no distinction between the two so I can only assume that it doesn't matter. In fact, in this paper, patients had to fill a form that listed several foods, including apple (ie.uncooked) and onions as such or as part of a mixed cooked dishes (Nöthlings et al, 2007).
Onion soup recipe
Waiting to hear from fellow bloggers for theirs, here is one out of the bbc good food website!
Here you go my dear sexy readers, Come back soon for some more SSS,
References
Wikipedia
Nöthlings et al, Am J Epidemiol 2007; 166: 924-931
Diplock et al., Br J Nutr 1998; 80 Supp1: S77-112
Tapsell et al., Med J Aust 2006; 185 Supp4: S4-24
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