A time to keep and a time to throw away. A time to tear and a time to mend. A time to be quiet and a time to speak. A time to love and a time to hate. A time for war and a time for peace. Ecclesiastes New King James Version To everything there is a season, A time for every purpose under heaven: A time to be born, And a time to die; A time to plant, And a time to pluck what is planted; A time to kill, And a time to heal; A time to break down, And a time to build up; A time to weep, And a time to laugh; A time to mourn, And a time to dance; A time to cast away stones, And a time to gather stones; A time to embrace, And a time to refrain from embracing; A time to gain, And a time to lose; A time to keep, And a time to throw away; A time to tear, And a time to sew; A time to keep silence, And a time to speak; A time to love, And a time to hate; A time of war, And a time of peace.
Ecclesiastes King James Version To every thing there is a season, and a time to every purpose under the heaven: A time to be born, and a time to die; A time to plant, and a time to pluck up that which is planted; A time to kill, and a time to heal; A time to break down, and a time to build up; A time to weep, and a time to laugh; A time to mourn, and a time to dance; A time to cast away stones, and a time to gather stones together; A time to embrace, and a time to refrain from embracing; A time to get, and a time to lose; A time to keep, and a time to cast away; A time to rend, and a time to sew; A time to keep silence, and a time to speak; A time to love, and a time to hate; A time of war, and a time of peace.
And there is a time for every event under heaven— A time to give birth and a time to die; A time to plant and a time to uproot what is planted.
A Time to Die | Wilbur Smith
A time to kill and a time to heal; A time to tear down and a time to build up. A time to weep and a time to laugh; A time to mourn and a time to dance. A time to throw stones and a time to gather stones; A time to embrace and a time to shun embracing. A time to search and a time to give up as lost; A time to keep and a time to throw away.
A time to tear apart and a time to sew together; A time to be silent and a time to speak. A time to love and a time to hate; A time for war and a time for peace.
- Advanced Illness: Holding On and Letting Go.
- CompTIA A+ Complete Deluxe Study Guide: Exams 220-701 (Essentials) and 220-702 (Practical Application)!
- Handbook of Intercultural Training. Area Studies in Intercultural Training!
In the first book was published in America based on the notion that a healthy diet was no more complicated than the simple addition and subtraction of calories. By the s the calorie had become entrenched in both the public mind and government policy. Its exclusive focus on the energy content of food, rather than its vitamin content, say, went virtually unchallenged. Rising incomes and greater female participation in the workforce meant that by the s people were eating out more often or buying prepared food, so they wanted more information about what they were consuming. Nutritional information on foodstuffs was widespread but haphazard; many items carried outlandish claims about their health benefits.
Labelling became standardised and mandatory in America only in The emphasis and use of this information shifted too. By the late s, obesity was becoming a pressing health concern as people became more sedentary and started eating highly processed foods and lots of sugar. As the number of people who needed to lose weight grew, changing diets became the focus of attention. Because counting calories was seen as an objective arbiter of the health qualities of a foodstuff, it seemed logical that the most calorie-laden part of any food item — fat — must be bad for you.
By this measure, dishes low in calories, but rich in sugar and carbohydrates, seemed healthier. People were increasingly willing to blame fat for many of the health ills of modern life, helped along by the sugar lobby: in , a researcher at the University of California uncovered documents from showing that sugar companies secretly funded studies at Harvard University designed to blame fat for the growing obesity epidemic. A US Senate committee report in recommended a low-fat, low-cholesterol diet for all, and other governments followed suit.
The food industry responded with enthusiasm, removing fat, the most calorie-dense of macronutrients, from food items and replacing it with sugar, starch and salt. Instead, it coincided almost exactly with the most dramatic rise in obesity in human history. That contributed to a rapid rise in cardiovascular diseases mainly heart disease and stroke which became the leading cause of death worldwide.
Rates of type-2 diabetes, which is often linked to lifestyle and diet, have more than doubled since As a child Camacho was fit and loved playing football. Other Mexicans just kept bulking up. In Mexico overtook America as the most obese country in the world. To combat this trend, governments worldwide have enshrined calorie-counting in policy. Governments the world over persist in offering the same advice: count and cut calories.
This has infiltrated ever more areas of life. Australia and Britain are headed in similar directions. Government bodies advise dieters to record their meals in a calorie journal to lose weight. The experimental efforts of a 19th-century scientist stand barely changed — and are barely questioned. Millions of dieters give up when their calorie-counting is unsuccessful. Camacho was more stubborn than most.
Data Protection Choices
He took photos of his meals to record his intake more accurately, and would log into his calorie spreadsheets from his phone. He thought about every morsel he ate. And he bought a proliferation of gadgets to track his calorie output. One problem was that his sums were based on the idea that calorie counts are accurate. Yet the number of calories listed on food packets and menus are routinely wrong. Calorie counts are based on how much heat a foodstuff gives off when it burns in an oven.
But the human body is far more complex than an oven. When food is burned in a laboratory it surrenders its calories within seconds. By contrast, the real-life journey from dinner plate to toilet bowl takes on average about a day, but can range from eight to 80 hours depending on the person. A calorie of carbohydrate and a calorie of protein both have the same amount of stored energy, so they perform identically in an oven. But put those calories into real bodies and they behave quite differently.
Apart from calories, our genes, the trillions of bacteria that live in our gut, food preparation and sleep affect how we process food. Academic discussions of food and nutrition are littered with references to huge bodies of research that still need to be conducted. What we do know, however, suggests that counting calories is very crude and often misleading.
- Ecclesiastes 3:1-8!
- State Investment Companies in Western Europe: Picking Winners or Backing Losers?.
- Callsign: Bishop - Book 1 (An Erik Somers - Chess Team Novella).
- Warfare And Belligerence: Perspectives In First World War Studies (History of Warfare, 30) (History of Warfare).
- Ecclesiastes 3 'A Time For Everything'!
- Living in Two Cities: Augustinian Trajectories in Political Thought;
Think of a burger, the kind of food that Camacho eschewed during his early efforts to lose weight. Take a bite and the saliva in your mouth starts to break it down, a process that continues when you swallow, transporting the morsel towards your stomach and beyond to be churned further.
The digestive process transforms the protein, carbohydrates and fat in the burger into their basic compounds so that they are tiny enough to be absorbed into the bloodstream via the small intestine to fuel and repair the trillions of cells in the body. But the basic molecules from each macronutrient play very different roles within the body. But the speed at which your body gets its fuel from food can be as important as the amount of fuel.
Simple carbohydrates are swiftly absorbed into the bloodstream, providing a fast shot of energy: the body absorbs the sugar from a can of fizzy drink at a rate of 30 calories a minute, compared with two calories a minute from complex carbohydrates such as potatoes or rice. Problems arise when there is too much sugar in the blood. The liver can store some of the excess, but any that remains is stashed as fat. So consuming large quantities of sugar is the fastest way to create body fat. And, once the insulin has done its work, blood-sugar levels slump, which tends to leave you hungry, as well as plumper.
Getting fat is a consequence of civilisation. Our ancestors would have enjoyed a heavy hit of sugar perhaps four times a year, when a new season produced fresh fruit. Many now enjoy that kind of sugar kick every day.
You are here
But it is a different story when you eat complex carbohydrates such as cereals. These are strung together from simple carbohydrates, so they also break down into sugar, but because they do so more slowly, your blood-sugar levels remain steadier. The fruit juices that Camacho was encouraged to drink contained fewer calories than one of his wholegrain buns but the bread delivered less of a sugar hit and left him feeling satiated for longer.
Other macronutrients have different functions. Protein, the dominant component of meat, fish and dairy products, acts as the main building block for bone, skin, hair and other body tissues. In the absence of sufficient quantities of carbohydrates it can also serve as fuel for the body. Fat is a different matter again.
It should leave you feeling fuller for longer, because your body splits it into tiny fatty acids more slowly than it processes carbohydrates or protein.
tr.potyvazunosa.tk We all need fat to make hormones and to protect our nerves a bit like plastic coating protects an electric wire. Over millennia, fat has also been a crucial way for humans to store energy, allowing us to survive periods of famine. Nowadays, even without the risk of starvation, our bodies are programmed to store excess fuel in case we run out of food.
Our fixation with counting calories assumes both that all calories are equal and that all bodies respond to calories in identical ways: Camacho was told that, since he was a man, he needed 2, calories a day to maintain his weight. Research published this year showed that a certain set of genes is found more often in overweight people than in skinny ones, suggesting that some people have to work harder than others to stay thin a fact that many of us already felt intuitively to be true.
Differences in gut microbiomes can alter how people process food. A study of Israelis in found that the rise in their blood-sugar levels varied by a factor of four in response to identical food. The response of your own body may also change depending on when you eat. Lose weight and your body will try to regain it, slowing down your metabolism and even reducing the energy you spend on fidgeting and twitching your muscles.
Even your eating and sleeping schedules can be important. You may put on more weight eating small amounts over hours than eating the same food in three distinct meals over a shorter period. Chopping and grinding food essentially does part of the work of digestion, making more calories available to your body by ripping apart cell walls before you eat it. So significant is this impact that Richard Wrangham, a primatologist at Harvard University, reckons that cooking was necessary for human evolution.
The calorie load of carbohydrate-heavy items such as rice, pasta, bread and potatoes can be slashed simply by cooking, chilling and reheating them. As starch molecules cool they form new structures that are harder to digest. You absorb fewer calories eating toast that has been left to go cold, or leftover spaghetti, than if they were freshly made.
Scientists in Sri Lanka discovered in that they could more than halve the calories potentially absorbed from rice by adding coconut oil during cooking and then cooling the rice. This made the starch less digestible so the body may take on fewer calories they have yet to test on human beings the precise effects of rice cooked in this way.