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11 Bizarre Food Obsessions People Actually Have


We’re not sure anyone is as picky as these people

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Who knew that someone could take such offense to white bread?

We’ve all come across picky eaters in our lifetime. We are talking about that one friend who doesn’t want anything on their plate to touch, or that work colleague who will only eat the green M&Ms. In fact, picky eaters are quite commonplace when we think about it. Most of us have a few things that we absolutely refuse to eat, or will only eat in a certain way.

Click here for the 11 Bizarre Food Obsessions People Actually Have (Slideshow)

If you think about it, we all have pretty particular eating habits, but there are some people who take the definition of “picky” to a whole new level. Usually, some picky eaters will avoid just one kind of food or just have a penchant for eating a particular type of food. But some of the habits we’ve come across are so specific, they’ll leave you scratching your head.

This isn’t to put down those with eating habits that are actually a product of serious eating disorders — those should never be taken lightly. But there are just some quirky eating habits people have developed over time that are particularly intriguing. What makes them “bizarre” is the extremity in which these people practice their habits. Some of them happily eat things that really shouldn’t be eaten, and others just have a very particular way of enjoying their favorite food. Either way you look at it, these real-life food obsessions are about as unique as they come.

Eating Anywhere But the Table

This person confessed that she hardly ever eats at the table. In fact, she’s obsessed with eating in bed, and when she doesn’t do that, she’ll just wander around the kitchen eating her meals. Sometimes she’ll even lie on her stomach to eat a meal. We’re not sure that’s great for digestion.

Addicted to Eating Cat Food

The thing about cat food is that, well, it’s made for cats — but one woman on TLC’s My Strange Addiction showed a preference for cat food over human food. She started out with dry cat treats, but has graduated to wet cat food as well. Luckily, she still shares her food with her 17-year-old cat.

Click here for more bizarre food obsessions


This Ain't Dunkin': 11 Bizarre Donut Flavors We Wouldn’t Touch With A Ten Foot Pole (And 9 We Actually Would)

Some of these donut flavors went a little too far, pushing the creative envelope to the next level.

According to the Huffington Post, it was the Dutch that first introduced the donut back in the early 1800s, bringing the innovative idea to New York. Soon enough, it would become a snack craze amongst the consumers. By the 1950s, it was in full throttle as the likes of Dunkin’ Donuts officially hit the market. It started in Massachusetts but later, would expand to more than 36 countries. Nowadays, known for more than donuts, the fast food chain has over 12,000 locations.

They’re not the only ones working on donuts. Various local shops exist around the US. When it comes to flavoring, some of these shops are absolute daredevils. Some have combined outlandish ingredients creating a one of kind donut any of us would devour. In this article, we’ll feature nine examples. From pizza toppings to bacon, these donuts belong in a Hall of Fame somewhere.

On the flip side, we’ll also discuss the total opposite taking a look at donuts we wouldn’t try, not even with a ten foot pole. These flavors went a little too far, pushing the creative envelope to the next level. Of course, it all depends on one’s palate, so don’t be offended if a favorite donut makes the wrong side of the list. It is all about personal preference. However, we can all agree stuffing a piece of steak into a donut is never a wise idea.

Enjoy the article folks and like always be sure to share it with a friend. Let’s get started!


Chewing Gum

Where: Singapore

Wrigley’s, Trident, Hubba Bubba — forget about them. Since 2004, Singapore has enforced a strict no-chewing, no-importing gum policy across the country. Don’t even think about chewing gum on the down low since any sign of a foiled stick will land you a $700 fine.

This Bazooka madness started back in 1983 when then Prime Minister Lee Kuan Yew reviewed a proposal to ban gum due to sticky issues across the country. The cost of scraping chewed gum off public areas, especially in the transit system, resulted in future Prime Minister Goh Chok Tong officially putting his foot down in 1992. From chewing to importing, he took it up a notch by signing specific terms into the 2003 Free Trade Agreement with President George W. Bush. If you’re chomping down for dental benefits or as a stop-smoking aid, you’re in luck. The government has made exceptions for prescribed alternatives and nicotine gum, but be sure to carry a note from your doctor.


Recipe: Fried “Big Ass” Ants (Hormigas Culonas) from Colombia

A smoky, woodsy scent fills the air in Mogotes, Colombia, during the rainy season – around late March or early April. It means that the ants are ready to gather, cook and eat or sell. They are a favourite snack sold along the road sides in Colombia, a delicacy that can command quite a high price. Some are exported. You can find them in London, marketed as “Giant Toasted Ants” in Selfridges – a teeny tiny jar costs £17 ($28.50). Apparently they are considered an aphrodisiac.


Their Spanish name is hormigas culonas, but they’re playfully referred to in English as “big-ass ants” – with good reason, as they are some of the largest ants I’ve ever seen in my life (and, as the world’s largest ant species, I can rest assured that they will remain the largest I see…).

They’re about as long as the top joint of your thumb. Their shiny bodies are split into three sections with long transparent wings attached and pinchers at the front of the head.

Early Spring, they emerge from huge ant holes in the ground to mate in the air. When this happens, the business kicks off and locals go hunting. Only the females are desirable to eat, so they are snatched up and brought home, still alive, in plastic bags. If you go, beware long trousers I was warned that the ants will take the opportunity to crawl up them. Not ideal.

The ceremony around preparing the ants (at least where I experienced it), reminded me of the Autumn chowder season back in New York – in that it was a slightly festive atmosphere, there was anticipation to taste the final product and it was a family project.

And so, the family gathered around the table on a Saturday afternoon, the upbeat, cheerful rhythm of Latin music on the radio, and we set to work, ants crawling slowly over one another in metal pots, awaiting their grim destiny. Instead of tea and donuts that we’d eat on chowder making day, it was agua panela (hot water with cane sugar) and bits of arepa for dipping.

The hormigas were originally harvested by the Guane – the people who originally inhabited this region of Colombia. They were a source of protein. There’s not too many ingredients involved here, but the hormigas are quite rare so they are special.

Ingredients:

First, reach in and grab a small handful of ants from the bowl at the centre of the table and place them in front of you – not too many as they may crawl off.

Choose your first victim. Grab the middle section of the body and hold tightly. With the other hand, quickly snap off the head sideways, avoiding pinchers. (Note: this is optional – some people like the texture of the heads, so they leave them on.) Now that the ant can’t see, you’re free to pick off the legs and the wings in any order you wish. Be warned: you may feel like a sadistic child pulling the legs off a helpless daddy-longlegs spider.

Toss the body of your ant into one bowl and the legs, wings and heads aside.

Once all of the ants are stripped of their limbs, take them to the kitchen. Wash very thoroughly (many times) in a strainer.

Leave them to soak overnight in a pot of salted water. They will stop wriggling around this time.

The next day, it’s time for the frying. No need to add oil to the pan the ants secrete their own.

Cook on low heat, stirring constantly, for almost two hours. Like I said, this is a family project, to take turns or your arm will surely go numb. If you close your eyes, the kitchen takes on the smell of bacon frying slowly on a grate over a campfire in the woods.

You’ll notice at this point that any remaining wings that were missed the day before will fall off during cooking. They tend to stick to your spook or the sides of the pan so they are easily removed.

When the ants are ready to remove from the heat, the colour of their bodies changes to a dark brown and they become very shiny. The back section is dry. Spread them out to cool.

Now the fun part: eating, of course!

The ants are surprisingly tasty. Salted and fried, they have the smoky, earthy flavour of bacon with some crunchy bits and some meatier areas. The ants are enjoyed by the handful and make a great alternative to popcorn while relaxing with a movie.

Don’t drink water with them though – apparently it will give you a stomachache.


Switched at birth

/>HISTORIA/SHUTTERSTOCK

Alice Collins Plebuch signed up for a DNA test expecting it to confirm her Irish roots – only to discover she was half Jewish, reports the Washington Post. Her parents were Irish, she knew: Had her mother had an affair?

Her mother had not, but her father Jim Collins wasn’t who he thought he was. Jim was born on September 23, 1913, at Fordham Hospital, when hospitals had yet to implement ID bracelets for babies. Jim was sent home with Irish parents, while Phillip Benson – born on the same day at Fordham – went home with Jewish parents. No one questioned why Jim only grew to be about 5’4″ when his brother was 6′ Phillip reached 6′ 4″.

The mystery was finally solved when Phillip’s granddaughter, Jessica Benson, got DNA test results revealing she was related to Alice. Jim and Phillip had been switched at birth.


'Bizarre Foods' celebrates S.A.'s evolving cuisine

1 of 11 Chef Michael Sohocki of Restaurant Gwendolyn and Andrew Zimmern, host of Travel Channel hit 'Bizarre Foods,' discuss the details of preparing beef brain foie gras for a special San Antonio edition of the show. Travel Channel /Travel Channel Show More Show Less

2 of 11 'Bizarre Foods' host Andrew Zimmern gets a lesson in slicing cecina at the home of chef Johnny Hernandez during a shoot at his San Antonio home. It's part of a special Alamo City edition of the Travel Channel hit. Travel Channel /Travel Channel Show More Show Less

3 of 11 'Bizarre Foods' host Andrew Zimmern proudly displays his freshly bagged covey of quail during a hunt in the Texas Hill Country. It's part of a special San Antonio edition of the Travel Channel hit. Travel Channel /Travel Channel Show More Show Less

4 of 11 'Bizarre Foods' host Andrew Zimmern examines racks upon racks of homegrown quail eggs with Diamond H Ranch owner Chris Hughes for 'San Antonio: Brains, Balls and Blood' on TV's Travel Channel. Travel Channel /Travel Channel Show More Show Less

5 of 11 'Bizarre Foods' star Andrew Zimmern with El Machito chef-owner Johnny Hernandez during a Travel Channel shoot for an episode about the flavors of San Antonio. Ross Ruediger /Courtesy photo Show More Show Less

6 of 11 'Bizarre Foods' host Andrew Zimmern relishes a pork dish at El Machito, one of the restaurants he's featuring in a San Antonio episode of his Travel Channel series. March, 2015 Ross Ruediger /Courtesy Show More Show Less

7 of 11 Chef Johnny Hernandez presides over a Sunday afternoon lunch with 'Bizarre Foods' host Andrew Zimmern and his production crew. The many grilled meats at Hernandez's El Machito restaurant are part of an episode of the Travel Channel hit devoted to San Antonio and the Hill Country. Ross Ruediger /Courtesy Show More Show Less

8 of 11 Chefs Rico Torres (left) and Diego Galicia in the kitchen at Mixtli restaurant. MARVIN PFEIFFER /San Antonio Express-News Show More Show Less

9 of 11 Chef Johnny Hernandez with Andrew Zimmern at Casa Hernan. They prepared barbacoa and shown is the head of the Borrego. Jonathan Alonzo Show More Show Less

10 of 11 Chef Johnny Hernandez with Andrew Zimmern at El Machito with a cabrito, filming ‘Bizarre Foods.’ Jonathan Alonzo /Jonathan Alonzo Show More Show Less

11 of 11 Staff of Mixtli restaurant with Andrew Zimmern of ‘Bizarre Foods.’ From left: Jesse Torres, Dennise Montano, Andrew Zimmern, Cassie Ramsey, Diego Galicia, Rico Torres. Courtesy photo /Mixtli restaurant Show More Show Less

Soon many television viewers across the nation will consider San Antonio cuisine both thoroughly and scrumptiously bizarre.

That&rsquos the highest compliment from Andrew Zimmern, host of Travel Channel&rsquos long-running hit &ldquoBizarre Foods.&rdquo

The TV show, famous for showcasing unusual regional edibles from around the world &mdash including slimy insects and animal organs that many might deem disgusting &mdash zeroes in on San Antonio Monday night. For the first time in the series&rsquo eight-year history, it devotes an entire episode to the city&rsquos gritty, curious and, as fearless taster Zimmern says, &ldquostunning&rdquo local flavors.

&ldquoSan Antonio: Brains, Balls & Blood&rdquo airs at 8 p.m. Monday on Travel Channel.

&ldquoSan Antonio, frontier town of millions, humble and hospitable, where Texan and Mexican traditions combine in stunning ways,&rdquo Zimmern announces at the top of the hour in a dizzying pictorial tribute to the city&rsquos landmarks, culture and people.

Here, he continues, &ldquoa proud new generation of culinarians is throwing out Tex-Mex and creating Tex next.&rdquo

Among them are a handful of S.A. chefs who dedicate themselves to bringing diners as authentic a food experience as possible, drawing on the city&rsquos rich Mexican and Texan heritage, but with fresh, modern twists.

The show illustrates this, in characteristic dramatic and playful fashion, at three local restaurants: El Machito near the Alamo Quarry Market, where chef-owner Johnny Hernandez serves up cabrito in all its glory from a sizzling &ldquoaltar&rdquo Mixtli in Olmos Park, where a team of progressive chefs turn insects into artful, crunchy delights and Restaurant Gwendolyn in the heart of downtown, where chef-owner Michael Sohocki cooks as the Alamo heroes might have, eschewing blenders, mixers, choppers, ice cream machines, deep-fryers or anything else with a motor.

But first, Zimmern takes us where it all begins &mdash the land, specifically ranches and farms in the surrounding Texas Hill Country, which produce the beef, goats, hogs, birds, fruits and vegetables used by many of S.A.&rsquos restaurateurs.

One stop is Diamond H Ranch in Bandera, where owner Chris Hughes lovingly tends to his multitude of quail in spotless, roomy conditions. &ldquoOur philosophy is happy quail make better quail,&rdquo he tells Zimmern.

At Broken Arrow, Zimmern engages in a day of quail release and hunting. Afterward, quail livers and hearts are cooked over coals and devoured in tortillas with charred scallions.

Zimmern also spends time on the 4,400 acres of ranch land owned by Tony Koch and his family. A fierce believer that chemicals have no place in food, Koch introduces viewers to his prized grass-fed cattle.

Zimmern moves on to what he terms &ldquoa tougher pill to swallow&rdquo: the castrating of young bulls. &ldquoCastration helps ranchers control their herds, to make sure the right male mates with the right female,&rdquo Zimmern explains.

What: The San Antonio-centric episode of "Bizarre Foods with Andrew Zimmern" titled "San Antonio: Brains, Balls & Blood"

When: 8 p.m. Monday

TV: Travel Channel, 58 on Time Warner Cable

After a long day of &ldquoquick snips,&rdquo Zimmern says, the family celebrates with a barbecue. &ldquoFresh testicles don&rsquot go to waste,&rdquo he adds. After a &ldquocoating of beer batter and a trip through the boiling pork lard,&rdquo he says, &ldquothese cojones are turned into crunchy calf fries.&rdquo

At restaurant El Machito, chef Hernandez, whom Zimmern dubs a &ldquomeat magician,&rdquo draws regularly from these Hill Country ranches.

&ldquoEl Machito is not your typical Mexican restaurant with an enchilada, rice and bean plate,&rdquo Hernandez said in a phone chat. &ldquoWe&rsquore interested in bringing people authentic Mexican cooking.

&ldquoI&rsquom always being asked what&rsquos the difference between that and Tex-Mex,&rdquo he added. &ldquoTex-Mex food is wonderful and a signature of San Antonio, but food in the interior of Mexico is distinguished by the originality in its flavors, layers and textures. It&rsquos very different.&rdquo

In the episode, Zimmern is particularly taken with the restaurant&rsquos cabrito. The roasted goat kid is &ldquoso lean, it just falls off the bone,&rdquo he coos. The TV host also applies superlatives to the restaurant&rsquos namesake dish &mdash machito, which resembles a large, fat, juicy sausage. &ldquoMachito is a classic dish of goat pluck,&rdquo Zimmern explains when speaking about the mix of goat heart, lungs and liver, &ldquomixed with house chorizo, wrapped in fat, wound with intestines and spit roasted for hours.&rdquo

Machito isn&rsquot currently on the restaurant&rsquos menu, Hernandez said, but parts are served with a platter of cabrito. &ldquoOur Mexican customers know to ask for it.&rdquo Hernandez anticipates the demand will grow once the show airs, however. &ldquoWe&rsquore going to be busy prepping, brining and marinating cabritos all weekend,&rdquo he said.

Brains also are featured prominently in the episode, whether Hernandez is scooping them out of a cow&rsquos head after it has been wrapped in banana leaves and lowered into a deep pit for cooking barbacoa-style, or turned into &ldquoa buttery foie gras,&rdquo as Zimmern puts it, by Chef Sohocki at Restaurant Gwendolyn.

Sohocki&rsquos cow brain is &ldquoblanched, sliced and seared in grapeseed oil and matched with jalapeño fig jam and grilled milk bread,&rdquo Zimmern explains.

Sohocki takes culinary simplicity as far as he can, using only utensils and equipment &mdash with the exception of a refrigerator &mdash that were available before the 1850 industrial revolution.


11 Bizarre German Words With No English Equivalent

People in traditional Bavarian clothes take part in the Oktoberfest parade in Munich September 21, 2014.

In honor of the 181st Oktoberfest that kicked off in Munich earlier this week, we have entmystifiziert or "demystified" our favorite Deutsch expressions that have no clear English meaning. Here are some mehr of our favorite German words:

1. Sauregurkenzeit

2. Frühjahrsmüdigkeit

3. Geisterbahnhöfe

Simply cutting this word in half, you have geister meaning "ghost" and bahnhof meaning "station." However, the conjoined word has a darker meaning that stems from the Cold War-era when free movement between East and West Germany was severed with the construction of the Berlin Wall in 1 961. German police heavily guarded the d erelict Eastern train stations, which were surrounded by barbed wire and called Geisterbahnhöfe .

4. Erbsenzähler

5. Honigkuchenpferd

By dissecting this word, you have "horse-shaped honey cake," but it really means to have a giant dorky grin on your face. If your mom embarrasses you in front of your friends, you're probably going to have a honigkuchenpferd-looking smile. German dictionaries translate this word as the action of "grinning like a Cheshire cat" given the wide-sweeping smile from the Cheshire cat in "Alice and Wonderland."

6. Blaumachen

7. Luftschloss

8. Eselsbrücke

A little trick that helps you to remember something is called an Eselsbrücke, which literally means "donkey bridge." Why donkey bridge? Because when donkeys transported goods, p eople built bridges across rivers to help cut the distance between destinations. These donkey bridges were shortcuts just like a mnemonic device is a shortcut to memorizing something.

9. Pantoffelheld

A man who may act tough in front of his friends but can't stand up for himself against his wife is what Germans call a Pantoffelheld or a "slipper hero." The first part of the word, Pantoffel means "slipper" and the latter, Held means "hero." The closest English reference would be someone who is "whipped" by their overbearing partner.

10. Zugzwang

11. Backpfeifengesicht

A very unique German word stemming from the word meaning something along the lines of "a face that is begging to be punched." The word Backpfeife means either "punch or slap" and Gesicht means "face." The German punk bank, Die Ärzte, named one of their songs Backpfeifengesicht since the lyrics mention a person who apparently has a stupid look on their face that frustrates the singer.


11 Food Facts to give you Food for Thought

If there is one thing in this world that we know will not disappoint us, it is food. No matter what time, day, or hour it is, it is impossible to get through the day without eating something delicious. Here are 11 food facts that will give you an entire food for thought.

1.The reason a pound cake is called a pound cake is because it uses one pound of butter, one pound of eggs and one pound of sugar!

2.The most expensive Pizza in the world is 12,000 USD. This is because it takes 72 hours to make the pizza and is only made in your home by 3 Italian chefs. The toppings on this pizza include 3 types of Caviar, bufala mozzarella, lobster from Norway and Cilento and pink Australian Sea salt.

3.Nut meg is actually a hallucinogen. Nutmeg consists of natural compound called myristicin. It has mind altering effects if you take it in large doses.

4.Random thought, but ever wondered why crackers have holes? During the baking process, the cooks put holes in the crackers. This prevents air bubbles from ruining the product altogether.

5.During the 1800’s people believed that tomatoes had medicinal properties. A doctor during the time period claimed that he could treat diarrhea and indigestion with tomato and made tomato ketchup into a pill and gave it to his patients.

6.Here’s an interesting fact for you- White chocolate is not chocolate. The name is deceiving but white chocolate actually has no same components as chocolate. White chocolate is just a mix of sugar, milk, vanilla, lecithin and cocoa butter.

7.Do you know what is more worse for your teeth than sugar? Crackers! Crackers tend to stick to your teeth which ends up being a breeding ground for bacteria in your teeth and gums. Gross!

8.Cheese is the most stolen food in the world! It is stolen so often that about 4% of the world’s cheese, which is a lot, is stolen cheese. There is even a black market for cheese!

9.Wondered why some people drink alcohol faster and with more enthusiasm? Researchers state that people’s drinking habits depend on the music that is playing. Loud music can make people drink more and faster, while slow music can make people drink slower and with less enthusiasm.

10.The fast food giant McDonald’s sells 2.5 billion hamburgers every year that means they sell 6.5 million hamburgers each day., which means they sell 75 hamburgers each second!

11.The expiry date on water actually means nothing. Water cannot expire. The expiry date is for the bottle not the water. Plastic bottles will eventually start leaking chemicals into the water, past the expiry date. It is not harmful to drink but it can make the water taste less fresh.


How to Lose Weight

Most people are under the impression that losing weight just comes down to eating less. Some refer to it as “CICO,” or “calories in/calories out.” This means you consume fewer calories than you exert through physical activity and simply existing (your metabolic rate).

But, there’s more to it than that:

  • Choose high-quality calories. You also have to take into account the quality of your calories if you want to really thrive. Think about it—200 calories of broccoli is going to treat your body differently than 200 calories of candy, so why do people act as if they’re equal? One gives you vitamins, minerals, antioxidants, fiber, and a feeling of fullness, while the other just spikes your blood sugar.

  • Eat whole foods. Processed foods and drinks carry ingredients your body doesn’t recognize and can’t use, including ingredients (like MSG) that are straight up toxic. Fat protects us from toxins by absorbing them, and it is then stubborn in coming off because it is resolute in doing its job of keeping toxins from metabolizing and harming our bodies.

You can avoid this push-and-pull by simply eating whole, unprocessed foods or foods that are as minimally processed as possible. Whole foods are naturally detoxifying, and once the toxins are gone, your fat cells no longer have a reason to stick around.

  • Don’t fear carbs. There are many fad diets that encourage you to eliminate whole categories of very important foods, like going low- or no-carb or getting rid of oils and other fats. These diets might work at first, but they are ultimately unsustainable because your body needs these macronutrients. Fat nourishes your brain, your hormones, your cells, and more, and carbohydrates like whole grains and vegetables give you energy.

In the Oxford-Cornell China Project, researchers discovered that people eating a whole-foods, plant-based diet could eat 200 calories more than those eating 20 percent animal protein (like Americans do, on average) and stay lean. It’s just not true that “a calorie is a calorie is a calorie.”

Some theorize that foods high in resistant starch (bananas, for instance) actually bind calories, so that you absorb fewer than the food actually contains.

  • Reduce or eliminate added sugar. Processed sugar is an inflammatory, addictive ingredient associated with dozens (if not hundreds) of health problems, including difficulty shedding pounds. Sugar messes with your hormones, including the ones that regulate your metabolism and signal fullness.
    • Sugar causes widespread inflammation, which can lead to insulin resistance and leptin resistance, both highly associated with weight gain.
    • Sugar is addictive, causing cravings that keep you reaching for more of its empty calories.
    • Sugar elevates your blood sugar levels, giving you a rush of energy that falls just as quickly as it rises. The sudden crash causes you to eat more sugar to get that energy back up. A vicious cycle!
    • Swap out vegetable oil for healthy fats.Vegetable oils are inflammatory and can keep people from reaching weight loss goals, especially if trans fats are involved. Companies have started phasing out trans fats, but you’ll still find them on ingredients lists (anything labeled “hydrogenated”). Opt for fat from nuts, seeds, olives, coconut, avocado, and other whole food sources instead.

    • Don’t fret about protein. Most Americans get too much protein, not too little. While protein will help build up muscle, which in turn helps you burn more fat, you’ll get plenty of protein from a plant-based diet. Pound-for-pound, you get more protein and nutrients from spinach than from a steak.
    • Have a wide variety of fruits, vegetables, whole grains, legumes, nuts, and seeds in your diet. This will help you take in all the fiber you need for the day—something that most Americans are lacking in their diet—which is key for weight loss. Fiber is important to the health of your digestive system (and thus, the rest of your body).

    It helps slow down your food as it makes its way through the small intestinal tract, so that you’re better able to absorb nutrients from what you eat. It also helps keep bowel movements regular so you are eliminating at a healthy pace.

    • Don’t eat too close to bedtime. If you eat right before bed, your body is going to use the energy it needs to provide you a restful and healing sleep for digesting your food instead. Sure, you get energy from sleep, but only if your body is allowed to do what it needs during that time without digestion getting all the attention. Without the quality sleep your body needs, it will be harder to lose weight. Give yourself at least two or three hours between dinnertime and bedtime, and feel free to experiment with timing to see how it affects your slumber.

    All the above tips for health weight loss will also help you to burn fat. These recommendations are also most effective if you add exercise and strength training to the mix, because stronger muscles help burn fat at a faster rate.


    1. Your Periods started before you turned 12

    If you got your period before turning 12, you had a very early start to your puberty, and according to research, it can increase your risk factors for suffering from a heart disease later on in life. A recent study reveals that women who experienced their first period before the age of 12 have a 10% greater chance of suffering from heart disease as opposed to women who got their period before the age of 13. On average, girls in America get their period at the age of 12.

    The study didn’t clarify the association between the onset of period and heart ailments, however, other researchers have revealed a link between the elevated risk of blood clots and heart strokes with an increased estrogen levels, which is basically the key hormone in puberty and menstruation. If you are concerned about the risk factors, just consult your doctor about altering certain habits and adopting measures to counter this risk factor.