After the news of Anushka Sharma's pregnancy came out, then pictures of Priyanka Chopra were also shared on social media and people started saying that the next number is from this actress.
As colleges and universities return for in-person classes, all eyes have been on whether communal learning will lead to COVID-19 outbreaks. The answer is clear in at least one state. "More than 7,000 college-age people in Missouri have tested positive for the coronavirus since classes resumed in mid-August, fueling spikes in confirmed cases in the state's college towns," said Gov. Mike Parson, reports the AP. "Recent single-day positive test rates in some college towns have been as high as 45% for people in the 18-24 age group, Parson said. That's more than eight times the national positivity rate of 5.5% for people of all ages….""Parson said none of the college-age students have become seriously ill," continued the AP, "but he warned that they can spread the disease to more vulnerable people such as the elderly." Read on, and to ensure your health and the health of others, don't miss these Sure Signs You've Already Had Coronavirus. Missouri is a Hot ZoneThe statistic continues a run of bad news for the state. Missouri is nearing its record high in cases set the week leading up to August 1. This week they reported 9,473 new cases and 97 deaths with a positivity rate of over 13 percent. Dr. Anthony Fauci, the nation's top infectious disease expert, listed the state as one of seven that need to remain on alert and observe precautions going into Labor Day weekend, along with South Dakota, North Dakota, Iowa, Arkansas, Indiana and Illinois.Meanwhile the White House Coronavirus Task Force recommended a mask mandate for Missouri, as well as college guidelines, in a report this week. "University towns need a comprehensive plan that scales immediately for testing all returning students with routine surveillance testing to immediately identify new cases and outbreaks and isolate and quarantine," the report says. Also: "Bars must be closed." Dr. Fauci Advises Students Stay on Campus if They Test PositiveDr. Fauci explained on the Today Show that he is adamantly against closing up schools and sending kids home, fearing it could worsen the pandemic. "It's the worst thing you can do," he pointed out. However, he also doesn't recommend leaving potentially infected students in the general population either. "Keep them at the university in a place that's sequestered enough from the other students." So why is he so against sending them home? Because most college students are from cities and states not in the general vicinity as their school, Dr. Fauci is worried that they may carry the virus back with them. "Don't have them go home because they could be spreading in their home state."Some of the Missouri institutions are implementing strict measures to slow the spread. "At Mizzou, the school is punishing 330 students for violating COVID-19 safety rules, with penalties as stiff as a semester-long suspension," reports the St. Louis Post-Dispatch. "At the University of Missouri-St. Louis campus students are required to wear face coverings when entering or occupying a physical building or facility owned, operated or managed by the university."As for yourself, do everything you can to prevent getting—and spreading—COVID-19 in the first place: Mask up, get tested if you think you have coronavirus, avoid crowds (and bars, and house parties), practice social distancing, only run essential errands, wash your hands regularly, disinfect frequently touched surfaces, and to get through this pandemic at your healthiest, don't miss these 35 Places You're Most Likely to Catch COVID.
A few weeks ago, F-Factor—the popular high-fiber diet program—was allegedly claimed by several women to have caused major side effects including painful bloating, urinary tract infections, rashes, and even heavy metal poisoning and miscarriages. The controversy surrounding this backlash of F-Factor protein supplements had consumers questioning the level of toxins within the product, and asking F-Factor to release a Certificate of Analysis (CoA). After much debate, F-Factor released their CoA on Aug. 27, which did lay out the level of heavy metals that were found in the product. While this may seem jarring to consumers, it's a reality in many protein powders and supplements that customers should be aware of—not just in F-Factor's products alone.Heavy metals are found in protein powders due to the soil these plants are growing in. Plant-based protein usually comes from soy and hemp, which relies on soil to grow. This type of plant is prone to absorbing heavy metals due to contaminated soil, pollution, and industrial agriculture. In 2018, the Clean Label Project published a study where they evaluated 134 top-selling protein powder products, stating that 75% of the plant-based protein powders tested positive for heavy metals. Most of the time these protein powders are the ones labeled organic. Organic products had an average of two times more heavy metals in them compared to whey protein powders and non-organic products.Nevertheless, whey-based products—like F-Factor's—can still have traces of the heavy metals and high levels of toxins. And yet, while the CoA can be helpful for consumers to see and evaluate what's in their protein powders, revealing this kind of information is not required from companies. The surprising truth about protein powders? Companies don't have to reveal to you the level of toxins and chemicals within their products by law. It is not illegal to conceal it. The proper evaluation of protein powder—and what isn't revealed to the public.Jaclyn Bowen, MPH, MS, and Executive Director of the Clean Label Project (CLP), is particularly fired up about revealing the truth to consumers about their products. The CLP constantly is testing different products, and recently revealed a study (and lawsuits) regarding paint stripper found in popular decaf coffee manufacturers. After taking a look at F-Factor's CoA herself, she had a few things to share—including the CLP's process, and the side effects of consuming contaminants on the body."So many people and brands discount heavy metals, pesticides, and plasticizer contamination," says Bowen. "The regulatory focus of food safety in America is on pathogen and microbiological contaminants—things that will give you vomiting or diarrhea in 24 to 48 hours. However, consumer sentiment is shifting towards the role that food and consumer product safety plays in chronic disease [like] cancers, infertility, etcetera. These diseases don't manifest themselves for years, even decades. There is a growing divide between the court of law and court of public opinion when it comes to the definition of food and consumer product safety. Clean Label Project uses consumer education to pull through industry change and regulatory reform."One way products are evaluated by law is through California's Proposition 65 (Prop 65). Established in 1986 through the Safe Drinking Water and Toxic Enforcement Act, Prop 65 requires businesses to provide proper warnings to California residents about any significant exposure to chemicals that cause cancer, birth defects, and reproductive harm. The California Office of Environmental Health and Hazard Assessment (OEHHA) oversees the testing and Prop 65 labeling, and protein products—like F-Factor's—will add this warning label to their packaging so consumers are aware."Obviously the requirements around Prop 65 relate to each company making its own analysis as to whether or not they are required to have a Prop 65 warning, and then they can make that sort of warning and connection with that," says Christina Tusan, Supervising Deputy City Attorney for the Los Angeles County Consumer and Workplace Protection Unit.However, while the Prop 65 warning label is required for California, companies are not required to release their full evaluation."It's not required, but it's a decision that companies make and something that consumers may want to look at to make their own choices. But it's not legally required thing that people post," says Tusan.So if a company doesn't have to release their CoA, or even a list of the traces of chemicals and heavy metals in their products, how do you know if a product is safe? Tusan recommends going to third-party sources that test these products for safe consumption (like the CLP), and to take a closer look at U.S. Food and Drug Administration (FDA) reports.Amy Goodson, MS, RD, CSSD, LD, is a sports dietitian who constantly looks at the types of products that athletes are using. She recommends looking to see if the product is NSF Certified for Sport and Informed Choice, which she considers the gold standards in terms of a third-party testing programs."This can help minimize the risk that protein powders and supplements are laced with other ingredients than what is on the label," says Goodson. "While it may not be a 100% guarantee, it is very close and weeds out those supplements at higher risk."The CLP is also critical about these products, making sure the ones they recommend are truly safe for consumers to use. It's not required for companies to go through the CLP process, but it can be helpful for spotlighting companies that strive for transparency and accountability with their customers. Puori is one of those brands, and the only company that has submitted all of their products for evaluation. Although their products do contain a small amount of heavy metals and toxins, the CLP still recommends it as one of the best protein powders to consume. Puori is part of a very small handful of other companies that are considered clean by the CLP.Puori may be transparent about what's in their products, but some other companies keep it under wraps. Because numerous companies aren't revealing this information to the public, it can be difficult for consumers to make decisions about protein supplements. Which brings us to the question—is it even worth consuming these products at all? Are protein powders safe to consume?According to OEHHA's website, Prop 65 requires businesses to warn consumers if any of the products they use in their homes or in their workplaces contain chemicals—like household products, food, drugs, dyes, or solvents. The list of chemicals is updated at least once a year, and approximately includes 900 chemicals since it was first published in 1987.What's important to note is how these products are being evaluated. Tusan explains that the Prop 65 analysis is based on the product per usage, not what happens when you consume a lot of that product in one day."One may have several products in a day and the analysis on one product, [whether] this is below the Prop 65 limit or slightly above, but maybe someone is consuming more than the regular amount that day, or they are consuming other products that will elevate the amount of heavy metals," says Tusan. "In general, I think each consumer should make their own analysis on their diet and what they are doing."Goodson, as well as Rachel Paul, PhD, RD from CollegeNutritionist.com, recommend first getting protein from high-quality whole food sources before turning to a high consumption of protein powders and products."I recommend people who are trying to lose weight or lose body fat, or maintain their weight, try to consume most of their foods from whole foods sources [like] eggs, chicken, meat, fish, and dairy," says Paul. "If a person eats a diet of whole, real foods, and consumes protein from eggs, chicken, meat, fish, or dairy at most meals, they'll likely get the amount of protein they need.""Ideally, people should strive to get high-quality protein—meaning it contains all the essential amino acids—and that can be done with whole foods as well as beverages like milk," says Goodson.However, while their recommendation is to find whole-food sources for protein intake, they both do not deny the use of protein powder in one's diet. Like Tusan mentioned, it is about the consumer's choice."One of the challenges with protein is that many of them have to be hot or cold like meat, chicken, fish, eggs, and dairy," says Goodson. "Protein powder can be a great way to get protein conveniently as it can be blended into smoothies, mixed into oatmeal, used in recipes as a replacement for half of flour, etcetera. Is protein powder required? No. Can it be a helpful way to get in protein for some people like those on-the-go and exercisers or athletes? Yes." Protein is important for the body."Protein is made from smaller molecules called amino acids," says Paul. "Our bodies can actually produce some amino acids, but many are consumed in the diet—called 'essential amino acids.' Animal protein sources provide all essential amino acids—they're known as 'complete' protein sources. Plant-based foods provide only some of the amino acids we need, they're known as 'incomplete' protein sources.""[It] is for essential growth and development of muscle and other tissues, helps provide structure, helps maintain proper pH balance and fluid balance, act as chemical messengers that aid communication between your cells, tissues, and organs. Protein also slows down digestion, so it helps get you to get full faster, stay full longer, and maintain stable blood sugar," says Goodson.On the other hand, getting all of those amino acids—including essential amino acids—can be difficult, especially for someone who isn't consuming any animal protein sources. Tori Simeone, a trainer for Tone It Up (a company that offers a large line of protein products), says that looking for a high-protein supplement can be a way to get those amino acids."Your body does not make them on its own so you must get them from the food you eat," says Simeone. "It can be hard to get all of your essential amino acids in every day especially if you are plant-based, so adding in a high-quality protein supplement can be vital."Although the daily recommended intake (DRI) of protein is 56 grams per day for a man and 46 grams a day for a woman, this can easily be individualized based on activity levels. That's why the use of protein powders became popular, even dating back to the 1950s when bodybuilders were known to consume these types of products and protein supplements soon became normalized."As a sports dietitian, it is very useful in helping athletes get protein in quickly after a workout," says Goodson. "Is it the only way to get it? No. But can it be a convenient way to quickly get protein in to help your body get what it needs? Yes.""Whether you are using whey protein, plant-based protein, casein protein, or others, you should always ask why am I taking this and when am I taking this," says Jordan Mazur, MS, RD for the San Francisco 49ers and Performance Engineer for Momentous. "I always recommend a protein supplement as exactly that, to supplement the diet. If you are on the go and don't have access to real food protein sources…then use protein powder to bridge the gap between meals.A protein supplement can be part of this, but measuring it out is important. If you have too much of it, you will consume a higher amount of chemicals and toxins then what was recommended and tested through California Prop 65, or even sometimes the FDA and third-party sources. Be a critic of what you consume.Part of Tusan's work, as well as the FDA, is facing numerous cases of mislabeling and false advertising. In many cases, the label doesn't always tell you what the product accurately provides."You may have one protein that says it doesn't have a particular chemical or metal but in fact testing does show that it does," says Tusan. "So although it is not on a dangerous level, that can sometimes be concerning, so we look and evaluate those cases and we'll move forward where appropriate. But I think that's something for consumers to be aware of is what are the claims they are making and what is the data beyond that."When picking a product, Bowen has a few recommendations to keep in mind. The first is to make a whey-based protein, preferably vanilla because chocolate is considered to be the most contaminated product. She also says 50% of protein powders tested through the CLP had levels of Bisphenol A (BPA) due to the plastic packaging—which studies show can be dangerous in terms of bodily processes due to estrogen receptors like growth, cell repair, fetal development, energy levels, and reproduction.It's important to look through those third-party sources and evaluate, like the CLP, and keep a close eye on what the FDA reports. If a company isn't as transparent about their products, be a harsh critic of what you're consuming. Ask yourself if you are comfortable consuming something that you aren't 100% sure what's in it.Instead, add whole-food sources of protein to your meals like these 19 High Protein Breakfasts That Keep You Full.
You might think that cooking pasta is a pretty simple experience. You boil the water, dump in the noodles, and put them in the sauce once they're drained. But if you want an extra-flavorful pasta dish, there's a lot more to it than that! From salting your pasta water to adding the perfect toppings, here are some pasta hacks for the best-ever bowl of noodles.And for more, don't miss these 15 Classic American Desserts That Deserve a Comeback.1 Salt the water—a lotIf your pasta's as salty as the sea, that's not a bad thing. "I'm such a believer in salting pasta water every single time," says Yumna Jawad of Feel Good Foodie. "It's basically the best opportunity to flavor the pasta and really allow the salt to penetrate into the pasta in a way that is much harder to accomplish after it's cooked."Go ahead and salt that pasta water liberally—it will make the dish better.RELATED: Sign up for our newsletter to get daily recipes and food news in your inbox!2 Coat your noodles in olive oil after they're done cookingAdding olive oil to your pasta water is a major no-no. But if you coat the noodles in olive oil after they're done cooking (and if you aren't dressing them right away), it can prevent pasta sticking. A gummy plate of noodles is the last thing you want!RELATED: Sign up for our newsletter to get daily recipes and food news in your inbox!3 Make a homemade pasta sauceMaking pasta sauce from scratch is worth the extra effort. You won't get all of the added sugar and salt from jarred pasta sauces, and you can season it to your heart's content."My favorite pasta sauce is my homemade marinara sauce, which only requires three ingredients," Jawad says. "Most people can't believe that it only requires onions, garlic, and crushed tomatoes. But it's that easy, and it's so much more wholesome and lighter than jarred sauce."You can't go wrong with our Homemade Tomato Sauce Recipe.4 Reheat your leftovers the right wayDon't just toss your noodles in the microwave. "Use a hot pan with a little bit of water or stock to loosen it up," executive chef Bryan Forgione of Buddy V's Ristorante in Las Vegas, previously told Eat This, Not That. The liquid will keep your noodles from becoming dry or mushy.5 Measure the perfect serving size of spaghettiThis hack makes its way around the internet every so often, and if you haven't heard it yet, you're in for a treat. It turns out, the hole in spaghetti spoons isn't just for water drainage. If you put dry pasta in the hole, the amount that fits is a serving size.6 Know that one-skillet pasta may not be a time saverHave you ever seen recipes on Instagram for skillet pasta dishes that don't want you to boil the noodles in a separate pot? It can be tempting to try these out—less cleanup is always a good thing—but they can be tricky to get right."It's important to understand that although it's an easy method of cooking pasta that doesn't require multiple pots and waiting times, it's still a very hands-on approach to cooking pasta," Jawad says of one-pot recipes. "That's because in order to get the best consistency, you need to constantly stir the pasta with the water, sauce, and vegetables to get the pasta to cling to the sauce and cook evenly."Not sure where to start? Jawad has an easy one-pan pasta recipe that uses simple ingredients. She recommends using a cup of liquid for every two ounces of pasta with this cooking method.7 Make sure you use enough waterIf you don't fill your pot high enough, your noodles can get clumpy. Francesca Montillo, Italian culinary instructor and author of The 5-Ingredient Italian Cookbook, says to use four quarts of water for each pound of dry pasta you're cooking.Now that you know the best ways to cook your noodles, try one of these 17 Easy Pasta Recipes That Are Surprisingly Healthy.8 Cover your baked pasta"I highly recommend covering the baked pasta with aluminum foil. That allows the steam from cooking to hydrate the noodles and keep everything moist," Jawad says. "It minimizes the moisture escaping to the oven, which is what usually results in dried baked pasta. If you're adding cheese to the baked pasta, remove the foil, add the cheese and then broil for a couple minutes just until bubbly."9 Don't add pasta before the water is boilingYes, we know it's hard to wait! But you'll only increase cook time (and possibly end up with over- or undercooked noodles) if you do this. Add pasta when the water is boiling, and you'll be good to go.10 Make sure to stirGiving your noodles a good stir while they cook will help keep them from sticking to the pot and each other. (One or two stirs should be plenty.)11 Sauté aromatics before adding them to the sauceIf you're adding minced garlic to your tomato sauce (and first things first, step away from the refrigerated jar of minced garlic), sauté it in a bit of olive oil before adding it to the sauce. It's an extra step, but it will bring out the best of the garlic flavor, not to mention that it will make your kitchen smell amazing.12 Heat up the sauce in a pan, not a potIf you're using a jarred pasta sauce or heating some leftover homemade sauce from the fridge, warm it up over the stove in a large pan, not in a saucepot. That way, you can add the pasta in when it's done boiling and warm everything up together. And if you want to take things to the next level, add a little reserved pasta water into the mix, too."The water that you get from cooking off the pasta adds slight salinity, and the starchiness of the water helps bring the sauce and the pasta together," Mindy Oh, executive chef of Mora Italiano in Encino, California, previously told Eat This, Not That. "Contrary to what you would expect, the sauce itself does not become watery, but helps the sauce achieve a more even consistency."13 Top it offIf you've gone through the trouble of making homemade pasta sauce, don't just mix it in with the pasta and serve it. Add some finishing touches, like freshly grated Parmesan, chili flakes, and fresh basil. They're simple things that make a world of difference.For more, check out these 108 most popular sodas ranked by how toxic they are.
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When you're the Queen of England anything you say goes, so if the Queen says a bun doesn't belong on a burger, then it shall always be served without one.Darren McGrady was the chef at Buckingham Palace from 1982 until 1993, so aside from the royal family, he knows about the Queen's dietary preferences better than anyone. Recently, he revealed to Insider that the Queen never preferred burgers in the traditional sense. (Related: Burgers From This Beloved Restaurant Chain Are Now Cheaper Than Ever)."It always tickled me at Balmoral, we would make our own burgers," McGrady said to Insider, in reference to the royal family's summer vacation home in Scotland. He added that they would make venison burgers stuffed with cranberry and other delicious ingredients, however, buns were not once apart of the spread."They would have burgers, but not the buns. So they would eat it with their knife and fork," he said.McGrady even said that in the rare event she would ask for takeout, she would request the bun be removed from those burgers as well. So, why does the Queen seem to have an aversion to hamburger buns? Hint: It's not that she doesn't like them, it's actually because…"Her Majesty's Victorian upbringing dictates that the only thing you would pick up and eat with your fingers is afternoon tea," McGrady said.Another shocking thing the former chef disclosed about her Majesty is that she never asked for pizza in the 11 years McGrady worked at the palace."The menus at Buckingham Palace are very traditional French, which wouldn't lean towards having pizza on it," said McGrady.It would seem the Queen prefers a low-carb diet, however, that is not to say she didn't enjoy sweets. McGrady shared the recipe for the Queen's favorite chocolate birthday cake with Delish."The Queen's a chocoaholic," says McGrady in the video from Delish. "She loves chocolate. Anything on the menu that we used to prepare at the palace that had chocolate in, she'd always approve and it would go to the royal table."For more, check out 15 Classic American Desserts That Deserve a Comeback.
Beer is one of America's largest industries, with more than 6,000 breweries and beer importers and over 4,700 wholesale distributors nationwide. In 2016, the Beer Institute found that "the beer industry contributes more than $350 billion in economic output which is equal to nearly 1.9 percent of the U.S. Gross Domestic Product." It goes without mention that beer is a big deal in the U.S., which is what prompted us to find the most popular bottle or can in every state. However, such a feat is not easy to determine, as beer giants and smaller craft breweries alike don't reveal state sales data.We took an alternative route in determining what beer people are talking about the most in each state…or should we say typing. Our friends at Google were able to give us an assist on this one. Google Trends allows us to see which beers people in each respective state searched the most in the past year. It's hard to say if these are the most popular (i.e. best-selling) beers in each state because we cannot retrieve sales data; however, this is a good way to identify which beers drum up the most interest–and are by extension the most popular—in each state. Think about it: would you repeatedly search a beer that you hated on Google? Odds are, probably not! What people are Googling is more indicative of what's the most popular, right? You're not going to Google a beer you don't like!Methodology: The most-searched beer in every state is based on top related searches regarding the topic of beers in the U.S. Data was pulled between April 30, 2018, and April 29, 2019, to reflect the popularity of the beers over the last year on Google.Read on to discover the most popular beer in every state, and enjoy some fun facts about some brews.For more, check out these 15 Classic American Desserts That Deserve a Comeback. ALABAMA: CoronaAccording to Google Trends, Corona is the most commonly searched beer by Alabamans. Corona Extra may be the most popular beer, but there is also Corona Light, Premier, Familiar, and Refresca options to pick from, too.RELATED: Sign up for our newsletter to get daily recipes and food news in your inbox! ALASKA: CoronaCorona can be enjoyed just about anywhere, and even though its commercials commonly feature beaches, as shown here, you can also enjoy it from the snowy mountain tops in Alaska.And if you love cracking open a cold one after work, here are 5 Subtle Signs You're Drinking Too Much Beer. ARIZONA: 805This beer is described as offering a nice balance between subtle malt sweetness and a touch of hops, which sounds delicious.RELATED: Your ultimate restaurant and supermarket survival guide is here! ARKANSAS: YuenglingDid you know that Yuengling is the oldest brewery in America? The renowned brewery produced the first beer, Lord Chesterfield Ale&Porter, in Pottsville, Pennsylvania, in 1829, even though it's popular in Arkansas as well.And while you're here, don't miss the 15 Best Light Beers in America. CALIFORNIA: 805According to the company's website, 805 beer is "a light, refreshing blonde ale created for the laid-back California lifestyle." Fitting, yes? Cali residents agree.RELATED: This 7-day smoothie diet will help you shed those last few pounds. COLORADO: Denver Beer Co.It's no wonder this brewery is widely searched in Colorado—its origins are within the state capital. The setup of the Denver Beer Co. brewery was inspired by the beer gardens of Bavaria, but before the brewery even existed, the craft beer was made in the garages of the brewers. Some great things have humble beginnings. CONNECTICUT: GuinnessGuinness may just be the longest standing beer company in the world, with origins stemming back to 1759 in Dublin, Ireland. It was that year on New Year's Eve that Arthur Guinness signed a 9,000-year lease on a dilapidated brewery. The rest is history, and the beer is enjoyed in the States as well.And if you're curious, here's What Happens When You Drink Beer Every Night. DELAWARE: Fat TireThe Colorado-based New Belgium Brewing Company produces this popular brew, and it appears to be a hit among east coast states, such as Delaware. FLORIDA: Jai AlaiProduced by Cigar City Brewing in Tampa, Florida, Jai Alai is the name of a beer native to the Basque region of Spain. Tampa used to be home to a Jai Alai-specific court called a fronton, but now, the India Pale Ale serves as a remembrance and tribute to the sport.RELATED: Learn how to harness the power of tea to lose weight. GEORGIA: TerrapinTerrapin Beer Co. originated in Athens, Georgia, so it makes sense as to why there's a lot of internet hype around the beer from those who live in the state. The company makes a long list of funky beers, including Strawberry Dreamsicle, Moo-Hoo, and Wake-N-Bake. HAWAII: AlohaAloha Beer Company has roots in Kaka'ako on the island of O'ahu. Unsurprisingly, it's also the most commonly searched term by people in Hawaii. IDAHO: Kokanee BeerKokanee beer is one of British Columbia's best-selling beers, and it appears to be a favorite among Idahoans as well. ILLINOIS: Blue MoonFun fact: The first Blue Moon beer, which was the Belgian White Belgian-Style Wheat Ale, debuted in 1995. Speaking of the decade, do you remember these failed restaurant chains from the 1990s? INDIANA: YuenglingYuengling Brewery did not acquire its name until 1873. Before that, the brewery was called Eagle Brewery. IOWA: SurlyAccording to the company's website, Surly beer is "brewed aggressively in Minnesota." It's also searched aggressively on Google by Iowans.And if you're using that beer in your recipes, here are 8 Tips For Cooking With Beer. KANSAS: YuenglingYuengling is the most commonly searched beer on Google in six states between the midwest, the South, and even some western states as well. KENTUCKY: Falls City BeerFalls City Brewing Co. in Louisville, Kentucky, has been around since 1905. With more than 40 craft breweries in the state, this beer certainly had some competition, not to mention all of the other big-name beer giants out there. LOUISIANA: Dixie BeerDixie Brewing Company has made a resurgence recently. The brewery began in 1907, but in 2005, the brewery was destroyed by Hurricane Katrina floodwaters. It was announced in 2018 that the brewery would return to its roots, and it's still a popular beer in the state. MAINE: Bissell BrothersBissell Brothers beer is one of the youngest beers on this list, having opened in 2013. This beer line is easy to identify, with each style and flavor having a distinctive graphic wrapped around the can. MARYLAND: CoronaNo Corona is complete without that staple lime wedged into the nozzle of the bottle. The beer and fruit pair so well together that Corona made a brand of limes in 2018. Talk about an "on brand" move for the company!And if you're watching your diet, here are The Best and Worst Beers for Weight Loss. MASSACHUSETTS: SpringdaleWith beer names like You Had To Be There, But I Digress, and Good N' You?, this beer is highly searchable and is a hit among Massachusetts natives. MICHIGAN: Detroit Beer CompanyDetroit Beer Company has been serving beers to patrons in Michigan since 2003. MINNESOTA: Hamm'sHamm's beer is one of the oldest brews in the country, with the brewery first opening its doors in 1865 in St. Paul, Minnesota. MISSISSIPPI: YuenglingTo survive during the Prohibition era, Yuengling opened a dairy directly across the street from the brewery to remain somewhat profitable. MISSOURI: YuenglingYuengling has been around for more than 190 years, so there's been plenty of time for it to gain popularity in many states.And if you're curious, here's How Much Sugar Is in the Beer You Drink. MONTANA: Cold Smoke BeerThe most commonly searched beer on Google by Montanans is Kettle House Brewing Co.'s flagship beer, Cold Smoke Scotch Ale. The beer is described as a dark ale that offers a slightly sweet coffee finish. NEBRASKA: YuenglingIn 2018, Yuengling launched the Golden Pilsner, after not releasing a new year-round beer for 17 years. NEVADA: 805It's no surprise that this artsy west coast craft beer is the most commonly searched beer on Google in four western states. NEW HAMPSHIRE: SchillingSchilling Beer Company brews "progressive continental European-inspired beers" out of Littleton, New Hampshire. NEW JERSEY: CoronaAccording to data from the Beer Institute, 71% of all imported beer is sourced from Mexico, and Corona is without a doubt one of the top contributors.And if you're thinking about drinking less, here's What Happens To Your Body When You Give Up Alcohol. New Mexico: 805Firestone Walker Brewing Company's 805 Beer is the most commonly searched beer by New Mexico residents and visitors alike. NEW YORK: CoronaCorona strikes again! The renowned Mexican beer is the most commonly searched beer by New York natives. NORTH CAROLINA: BurialBurial Beer Co. is native to Ashville, North Carolina and is the proprietor of an edgy collection of beers. NORTH DAKOTA: DrekkerDrekker Brewing Company started in a garage before opening up a brewery in 2014. Today, the brewery has locals searching for it on Google. OHIO: ModeloIn addition to Corona, Modelo is another widely consumed Mexican beer in the U.S. Modelo has been made ever since 1925, making it almost a century old.And if you're looking for some food to go with your drink, don't miss these Beer and Food Pairings. OKLAHOMA: Blue MoonAn orange slice pairs as well with a Blue Moon as a lime wedge does with Corona.RELATED: The easy guide to cutting back on sugar is finally here. OREGON: BuoyHandcrafted in Astoria, Oregon, Bouy Beer is deemed the most popular beer in the state by Google Trends. PENNSYLVANIA: Evil Genius BeerWere you also surprised that the most commonly searched beer in Pennsylvania wasn't Yuengling? After all, the country's oldest beer was first brewed out of Pottsville. But Evil Genius Beer beat out the beer veteran with Google searches. RHODE ISLAND: SapporoPeople in Rhode Island search Sapporo on Google more than any other beer. Sapporo is Japan's oldest beer brand, with origins dating back to 1876. SOUTH CAROLINA: Green's BeerEat This, Not That! had to do some investigating on this one. See, there is a U.K.-based Green's Beer that famously produces gluten-free beers, and there's also Green's Beverages with roots in Myrtle Beach, South Carolina, that sells anything from beer, wine, and liquor. We're making an educated guess that the most commonly searched beer in South Carolina is referring to the latter, but it's hard for us to say for sure.You can do more with beer than just drink it! Here are 14 Delicious Things You Can Make With a Can of Beer. SOUTH DAKOTA: Hydra BeerHydra Beer Company in Sioux Falls, South Dakota, is home to the most commonly searched beer in the state according to Google. TENNESSEE: Abridged BeerAbridged Beer Co. offers 16 different beers, including a New England IPA called Toppy Rock, as well as a hard seltzer option. TEXAS: Lone Star BeerTexans love BBQ and Lone Star beer! The brewery was first built in 1884, making it the first large brewery to pop up in the state. UTAH: GuinnessUtah natives frequently search for Guinness on Google. VERMONT: Frost Beer WorksFrost Beer Works offers anything from traditional beers like Farmhouse Ales to more funky beers like the Lushsicle Double IPA.And if you're curious, here's What Happens to Your Body When You Drink Alcohol During the Day. VIRGINIA: Virginia Beer Co.Virginia Beer Company opened in 2016, which may explain why its beer has been searched so frequently. People in the state likely want to know more about it! WASHINGTON: Rainier BeerThe first Rainier beer debuted in 1878 in Seattle, Washington, which makes it one of the country's oldest beers. WEST VIRGINIA: Blue MoonBlue Moon appears to be the beer of choice for West Virginians, or at least it's the beer they search the most. WISCONSIN: New Glarus Brewing Co.Daniel and Deb Carey run the quaint New Glarus Brewing Co. in—you guessed it—New Glarus, Wisconsin. WYOMING: Accomplice BeersAccomplice Beer Company in Cheyenne, Wyoming, offers 14 beers on tap, with fun names like Round House and the Three Amigos.And for more on your favorite beverages, here's What Happens to Your Body When You Drink a Smoothie Every Day.
Ran out of groceries and have zero time to cook dinner? Planning a cozy movie night in? We've all been in these situations and can't deny that pizza is always the answer. The simple combination of gooey cheese, fluffy dough, and flavorful marina is the perfect quick meal for any occasion. Except we all know that there's one tiny caveat: Finding a good pizzeria can be like searching for a needle in a haystack. The solution? Grab one of the best frozen cheese pizzas and bake it at home.For those times that you'd rather not search for the best pizza spot in your state or even just step outside your front door, we tested five go-to cheese pies in the freezer aisle. Find out which is worth the fold hold in our taste test below. And for more, check out these 15 Classic American Desserts That Deserve a Comeback. How we graded the pizzasHere are the four metrics we used to determine each pie's final grade. NutritionWhile it's safe to say we aren't indulging in a slice in efforts to slim down, pizza can be healthy. Think whole-grain crust, preservative-free tomato sauce, and quality cheese. That's why we docked points for extra sodium, fat, and lack of fiber. Clean IngredientsWe look for quality olive oil over inflammatory oils, real tomatoes over sauces with added sugar, and fresh herbs. Appearance&ConsistencyDoes your pie look like it popped out of a brick oven by a Neapolitan pizzaiolo, or does it resemble one of those wimpy dollar slices you'd find on an NYC corner? Is the crust a delight to bite, or is the consistency closer to cardboard? TasteThe cheese to sauce ratio is arguably the most significant determining factor. No one wants a pie that's overflowing with mozzarella yet leaves tangy tomato to the imagination.With all of these factors in mind, here are our frozen cheese pizza rankings, from worst to best.5 Daiya Cheeze Lover's PizzaPer 1/3 pie (148 g): 400 calories, 15 g fat (6 g saturated fat, 0 g trans fat), 720 mg sodium, 60 g carbs (4 g fiber, 4 g sugar), 5 g proteinIngredients: Gluten-free crust (water, tapioca starch, rice ﬂour, potato starch, chickpea ﬂour, milled ﬂaxseed, rice starch, olive oil, cane sugar, yeast, sea salt, psyllium, chicory root extract, xanthan gum, locust bean gum), Cutting Board Collection Cheddar and Mozzarella Style Shreds (ﬁltered water, tapioca starch, coconut oil, expeller pressed: canola and/or safﬂower oil, vegan natural ﬂavours, chickpea protein, salt, potato protein, tricalcium phosphate, lactic acid (vegan), konjac gum, xanthan gum, yeast extract, annatto color, turmeric color, fruit and/or vegetable juice color, inactive yeast, potassium chloride), Tomato basil sauce (water, tomatoes, olive oil, basil, black pepper, garlic, oregano, salt).Appearance&Consistency: After we cooked the pie for the recommended time, the vegan cheese still refused to melt. We were left with wonton-looking shreds atop a thick crust.Taste: Unless you're a fan of dairy-free cheese, you probably won't enjoy this option. The crust was overly sweetened with cane sugar and also tasted very buttery, which is ironic for a vegan pie. When we bit into the warm pie, we couldn't help but notice how the greasy mozzarella- and cheddar-style shreds left an odd residue on our teeth and our tongues. Eat This, Not That! Verdict:Nutritionally speaking, Daiya's dairy-, soy- and gluten-free pie packs in a solid amount of satiating fiber but overloads on bloating sodium. Taste-wise, the tangy tomato sauce helped balance out the buttery sweetness of the crust, but the pseudo cheese threw us off and lent the entire dish an off-putting artificial flavor. Only after allowing the pie to cool for about an hour were we able to somewhat enjoy this vegan swap. If you generally don't mind cold pizza—or are a pro at delayed gratification—and have time to wait for this pick to cool off, you'll likely tolerate this pie.RELATED: Sign up for our newsletter to get daily recipes and food news in your inbox!4 Udi's Gluten-Free Crispy Thin Crust Margherita PizzaPer 1/2 pie (142 g): 340 calories, 16 g fat (9 g saturated fat, 0 g trans fat), 680 mg sodium, 37 g carbs (2 g fiber, 6 g sugar), 12 g proteinIngredients: Pizza crust (water, brown rice flour, tapioca flour, modified rice starch, egg whites, whey, palm oil, yeast, oil blend (canola oil, olive oil), cane sugar, salt, xanthan gum, calcium sulfate [added for freshness]), low moisture mozzarella cheese (milk, cheese cultures, salt, enzymes), water, tomato paste, mozzarella cheese (cultured milk, enzymes, salt), tomato, canola oil, sugar, salt, spices, onion powder, garlic powder, citric acid.Appearance&Consistency: The chunks of mozzarella took some time to fully melt and the crust didn't thoroughly cook in the center although the edges were browned, rendering an inconsistent texture.Taste: Udi's piece tasted like what you would expect a frozen pizza to taste like: mediocre. The saltiness overpowered other flavors we would've liked to shine through such as cheese and basil—the latter nowhere to be found in the ingredient list. Eat This, Not That! Verdict:No basil on a Margherita pizza? Udi's gluten-free pick was missing the bright herb, which led us to wonder why this pie was even dubbed "Margherita." Besides the missing ingredient throwing us off, Udi's clocked in at the highest sodium and sugar contents, which were reflected in every bite. If you suffer from celiac disease or follow a gluten-free diet, we say to go for Caulipower's offering instead.RELATED: Sign up for our newsletter to get daily recipes and food news in your inbox!3 Amy's Organic Margherita PizzaPer 1/3 pie (123 g): 270 calories, 12 g fat (4 g saturated fat, 0 g trans fat), 540 mg sodium, 31 g carbs (2 g fiber, 4 g sugar), 10 g proteinIngredients: Organic unbleached wheat flour, filtered water, organic tomato purée, whole milk mozzarella cheese (pasteurized whole milk, culture, vinegar, citric acid, lactic acid, salt, enzymes), organic extra virgin olive oil, parmesan cheese (pasteurized part-skim milk, culture, salt, enzymes), organic honey, organic basil, sea salt, expeller pressed high oleic safflower and/or sunflower oil, organic garlic, organic cane sugar, yeast, spices.Appearance&Consistency: Rather than a layer of shredded cheese gracing the crust, Amy's pie contained circular chunks of mozzarella. Out of all the offerings tested, Amy's dough was the thickest, and it overpowered the cheese and sauce.Taste: This pie was in desperate need of more cheesy goodness and an extra dose of flavorful herbs. We didn't get any earthy hints from the olive oil or subtle sweetness from the basil. We also noticed that Amy's opts for organic tomato puree rather than a spice-blended marinara in the recipe, which explains the lack of big-time flavor boosters such as oregano and garlic. Eat This, Not That! Verdict:Amy's pizza's uber pillowy crust, an insufficient helping of cheese, and unimpressive flavor took us straight to our middle school cafeteria. While this pick was certainly nostalgic, it's not one we'd choose for a weekly lunch.2 Caulipower Three Cheese PizzaPer 1/2 pie (155 g): 390 calories, 16 g fat (6 g saturated fat, 0 g trans fat), 650 mg sodium, 49 g carbs (3 g fiber, 4 g sugar), 13 g proteinIngredients: Crust (Cauliflower, Brown Rice Flour, Rice Flour, Water, Corn Starch, Tapioca Starch, Sunflower Oil, Egg, Extra Virgin Olive Oil, Sugar, Baking Powder [Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate], Xanthan Gum, Yeast, Vinegar, Salt), Sauce (Tomatoes [Tomatoes, Tomato Juice, Citric Acid), Salt, Dried Oregano]), Toppings (Mozzarella Cheese [Pasteurized Part-Skim Milk, Cheese Cultures, Salt, Enzymes], Parmesan Cheese [Pasteurized Milk, Cheese Cultures, Salt, Enzymes], White Cheddar Cheese [Pasteurized Milk, Cheese Cultures, Salt, Enzymes]).Appearance&Consistency: After we sliced the baked pie in half, which is the suggested serving size, the crust wilted as we lifted the piece off the baking sheet. The cauliflower base was too raw for our liking, so we cooked it on high for an extra five minutes. There seemed to be a balanced amount of sauce and cheese, which melted evenly throughout.Taste: Delicious. This pie required some more time in the oven if you like the crust crispy rather than on the doughy side. Eat This, Not That! Verdict:You'd never guess that cauliflower is the first ingredient in this impressive pie. We love that the brand snuck the nutritious veggie so seamlessly into the crust. After a few extra minutes under the broiler, the oven rendered a delicious take on an otherwise nutritionally-void meal. One half-pie serving boasts a solid dose of muscle-maintaining protein, 45% of your daily value of calcium, 35% of your DV of vitamin C, and 25% of your DV of vitamin D. While there's little room for improvement, we would love to see the sodium content lowered before this pie can be called the best frozen pizza.1 Table87 Coal Oven MargheritaPer slice (145 g): 260 calories, 9 g fat (4 g saturated fat, 0 g trans fat), 500 mg sodium, 35 g carbs (2 g fiber, 3 g sugar), 11 g proteinIngredients: Tomato sauce (vine-ripened fresh plum tomatoes, tomato juice, fresh basil leaf, salt, and naturally derived citric acid), high gluten enriched bromated bleached flour (bleached wheat flour, malted barley flour, niacin, potassium bromate, thiamin mononitrate, riboflavin, folic acid), water, fontina cheese (pasteurized milk, cheese cultures, salt, enzymes), Parmesan cheese (cultured milk, enzymes, salt), fresh mozzarella cheese (milk, rennet, salt), canola oil, eggs, 100% pure olive oil, basil, vegetable shortening (palm oil, cottonseed oil), sugar, salt, organic malt barley, yeast.Appearance&Consistency: We loved that the pre-portioned slice came in a clear, vacuum-sealed packaging that highlighted the fresh mozzarella and bright basil leaves. The crust was thin and crispy, just how we like it.Taste: As if you've entered a garden and picked the basil yourself, this slice was aromatic and the epitome of thin-crust, New York-style pizza. The three-cheese blend added umami and depth while the vine-ripened tomatoes contributed the ideal amount of sweetness without overpowering the other ingredients. Eat This, Not That! Verdict:Picture walking into a cozy pizzeria in the heart of Brooklyn and ordering the simplest thing on the menu, and this scrumptious slice is exactly what you'll get. One bite reveals why Table87's frozen slices gained so much momentum after its debut on Shark Tank. The coal-fired crust adds the perfect amount of smokiness and crisp while the ample amount of cheese leaves your taste buds and tummy satisfied. Each ingredient—from the pure olive oil to the plum tomatoes to the buttery Fontina—tasted authentic.And for more, here's What Happens to Your Body When You Drink a Smoothie Every Day.
McDonald's is going to be adding a Travis Scott–branded meal to their menu. The partnership will mark the first celebrity-endorsed meal the chain has created in almost 30 years.Ever since the news leaked last week that the famous rapper is working with the fast food giant, speculations have swirled around what that collaboration might entail. Based on Scott's past brand partnerships, many expected the collaboration with McDonald's to include an apparel line.However, the company just announced the star would be lending his name to his favorite McDonald's combo meal. The Travis Scott Meal, which will sell for $6, will include a Quarter Pounder with cheese, bacon, and lettuce, medium fries, BBQ Sauce for dipping, and a Sprite. It'll be available at nationwide McDonald's locations from Sept. 8 through Oct. 4.The collaboration is a piece of good news for the fast food giant after days of controversy-filled headlines surrounding ex-CEO Steve Easterbrook, as well as a lawsuit by 52 Black franchise owners who alleged racial discrimination.McDonald's last celeb food collaboration took place in 1992, when they served the McJordan, named after basketball superstar Michael Jordan. It included a Quarter Pounder with bacon and barbecue sauce with a side of fries and a drink—very similar to the rapper's meal.The partnership with Scott is McDonald's attempt to reach a more diverse and younger-skewing customer base of millennials and Gen Zers. "Travis is one of the biggest musical artists and cultural icons in the world, with widespread appeal and an especially loyal following among young people. We embarked on this journey because Travis is a true McDonald's brand fan who resonates with youth all over the map," the company said in a statement.Several fast food brands have jumped on the bandwagon of celebrity tie-ins in recent months. Tyga Bites and HotBox by Wiz are two virtual fast food concepts named after famous rappers. And Dunkin' went the social media star route and named a drink after TikTok superstar Charli D'Amelio.Don't forget to sign up for our newsletter to get the latest restaurant news delivered straight to your inbox.
Here's the scenario: After logging countless hours at the gym and watching your diet for months, you still have quite a bit of stubborn belly fat. To say you're feeling frustrated would be the understatement of the year but don't throw in the towel quite yet. Though getting a flat stomach can help you feel more confident in a bathing suit, shedding the fat around your gut is important for your health, too. Visceral fat, the type of flab that surrounds your organs and midsection, can increase your risk of type 2 diabetes and is a predictor of heart disease, elevated blood pressure, insulin resistance and certain types of cancer.Read on to find out six possible reasons why your stubborn belly fat won't budge. Plus, how to counteract each issue.1 You're not eating enough soluble fiber.When it comes to weight loss nutrients, it's no secret that fiber is a shining star. Not only does it keep us "regular" but it's also a powerful hunger zapper. Though both soluble and insoluble fiber are important for health, soluble fiber reigns supreme when it comes to stripping away stubborn belly fat. It turns into a gel-like substance during digestion by attracting water, which helps you feel fuller, longer. In fact, increasing daily soluble fiber intake by just 10 grams reduced visceral fat by 3.7 percent over five years among Wake Forest Baptist Medical Center study participants. If you have a 30-inch waist, that's the equivalent of losing 1.1 inches!To hit the nutritional mark, eat two small apples or a half-cup of pinto beans daily. While apples make great on-the-go snacks, beans are easy to throw into just about any salad, stir-fry, or pasta dish. For best results, squeeze in a challenging 30-minute workout two to four times a week, as the study participants did.2 You're addicted to sugary (and diet) drinks.These days, drinking a can of cola—whether it's diet or regular—is a bit taboo. Even so, if you love sipping the stuff, it's a hard habit to shake—and one that can leave your once-toned stomach covered in fat. Regular soda and fructose-filled juice have been associated with increased waist size and abdominal fat while diet soda has been shown to increased waist size, BMI, and total percentage of body fat, according to a study published in the journal Obesity.If you can't possibly down another glass of H20, sip white tea instead of reaching for a sugary drink or diet cola. This mild brew blocks the formation of new fat cells and helps the body break down stored fat, according to a Nutrition and Metabolism study.Here are the 108 Most Popular Sodas Ranked by How Toxic They Are.3 You're doing the wrong workout.While a long jog or spin class is great for your heart, cardio workouts alone won't do much to burn fat around your middle. To get rid of stubborn belly fat, you'll also need to work in some high-intensity interval training (HIIT) and sprints. Sprint training has been proven to help people lose inches from their waist and hips, while high-intensity exercise has been shown to fry more abdominal fat than low-intensity exercise, according to Medicine and Science in Sports and Exercise findings.The faster you go during your sprints and the shorter your recovery, the more fat you'll burn. To complete a sprint workout, set the treadmill to a challenging speed—typically at least two miles per hour faster than your distance running speed. Sprint for a solid 30-seconds. Then, slow the belt and recover for 30-60 seconds. Repeat this pattern until you've hit the 20-minute mark. As for the interval training, try a circuit made up of bodyweight exercises like pushups, burpees, alternating lunges, and mountain climbers (feel free to swap in your favorites). Do 10 reps each of three exercises, followed by a minute of jumping jacks. Rest for one minute, and repeat this circuit four more times.4 You're getting older.You may be older and wiser, but unfortunately, you're probably also a bit paunchier—even if you work out and eat smart. Thanks to the bone and muscle loss that comes with age, your metabolism moves more slowly, making it more far more challenging to keep your belly flat and toned.Steer clear of processed food. As we age, insulin production is more sensitive to sugar-and-salt-filled processed food, so our bodies are more likely to store those calories as fat. What's more, processed foods can cause inflammation, which makes it harder to shed unwanted stubborn belly fat. Stick with healthy, clean foods to keep your metabolism humming.5 You're stressed.To the outside world, it may seem like you have everything under control—but your body can't be fooled. Even if you work well under pressure, your body will still pump out cortisol, a stress hormone that enlarges fat cells and increases appetite and fat storage, especially around the middle. To make matters worse, the types of food we crave when we're stressed out tend to be fat- and sugar-laden treats like cookies and ice cream.If you really can't steer clear of the freezer next time your stress levels go through the roof, at least opt for the best ice creams for weight loss. Or, better yet, brew a pot of black tea instead of reaching for that spoon. According to researchers, the beverage can increase the rate at which your body brings its cortisol levels back to normal, which can help your body fight off belly flab. While you're waiting for the water to boil, fire up YouTube and search for some funny videos. Research shows that smiling and laughing helps lower stress levels.RELATED: This 7-day smoothie diet will help you shed those last few pounds.6 You're eating the wrong red meat.While lean, grass-fed meat can help you lose weight, fatty cuts of meat like Ribeye, T-bone and New York Strip can have the opposite effect, according to Chinese researchers. Their findings show that a diet rich in fatty, fresh red meat is positively associated with abdominal obesity and larger waist circumference.Ask the butcher for grass-fed sirloin tip side steak, top round or eye of round steak. They're among the leanest picks you can find and filled with heart-healthy omega-3 fatty acids, which have been shown to reduce waist-widening inflammation.Here are 36 Things to Do Today for a Flat Belly.
The Narcotics Control Bureau arrested Rhea Chakraborty's brother Showik Chakraborty on Friday, September 4, 2020. The NCB is investigating the 'drug angle' in the Sushant Singh Rajput death case. NCB Deputy Director KPS Malhotra has confirmed the arrests. The investigations