Luthfi 3.0

Yesterday, my motorcycle got a problem. The ‘ban’ is ‘kempes….. huh, i had to walk from campus to my home.

Yeah, very tired and yesyerday was a tired day. 

Bismillah, yesterday i started the main research. Today, the substrate of Pleurotus ostreatus is being sterilisation on an autoclave.

Yeah, for the better future ……….. 

Yeah, i have a problem woth one of Indonesian Blogger. The story begun when i do ‘coba-coba’ and logged in to Om Rony’s blog Dashboard. Then i posted a post, and shaw it to people. Om Rony doesn’t matter with it, he was very thanks to me, caused he remembered by me, that ……….. ah very difficult to write in English this time.

Better if you read the article in my Bahasa Indonesia blog at luthfi.wordpress.com 

FDA also has approved two other artificial sweeteners, acesulfame potassium and sucralose, both of which are available in products such as fruit drinks and gelatin desserts.

Acesulfame Potassium: First approved in 1988 as a tabletop sweetener, acesulfame potassium, also called Sunett, is now approved for products such as baked goods, frozen desserts, candies, and, most recently, beverages. More than 90 studies verify the sweetener’s safety.

While questions about saccharin may persist, the safety of another artificial sweetener, aspartame, is clear cut, say FDA officials. FDA calls aspartame, sold under trade names such as NutraSweet and Equal, one of the most thoroughly tested and studied food additives the agency has ever approved. The agency says the more than 100 toxicological and clinical studies it has reviewed confirm that aspartame is safe for the general population.

The granddaddy of all sugar substitutes is saccharin. Discovered in 1879, it was used during both world wars to sweeten foods, helping to compensate for sugar shortages and rationing. It is 300 times sweeter than sugar.

An early attempt to ban saccharin came in 1911 when a board of federal scientists called the artificial sweetener "an adulterant" that should not be used in foods. This same board later decided to limit saccharin just to products "intended for invalids," a restriction that was lifted after World War I began.

By John Henkel

"Sugar in the morning, sugar in the evening, sugar at suppertime …"

The lyrics of that old song go a long way toward describing the cravings of many Americans. A bowl of sugary breakfast cereal may be followed by a mid-morning donut, a lunch time soda, ice cream at supper, and, in between, snacks of pudding, pie or pastry. Not to mention all the goodies that are part of Valentine’s Day, Halloween, and the year-end holiday season. It all adds up to one massive national sweet tooth.

Constant dieting can be harmful to your health and even promote obesity, experts say

By Kathleen Doheny
HealthDay Reporter

(HealthDay News) —When Julie Miller Jones talks to students about nutrition, she is amazed at how early in their lives they know the word diet. By fourth grade, most do, especially the girls, said Miller Jones, a professor of nutrition and food science at the College of St. Catherine in St. Paul, Minn.

Get creative! Here are some tips to get started.

Spice it up. There’s more to seasoning than salt and pepper. Herbs and spices are a wonderful way to add flavor to foods without adding fat and calories. Try oregano on your broccoli, ginger on your carrots or nutmeg on your spinach. You may like marjoram or sage on your chicken or a dash of chili powder on a serving of mild fish.

Experiment. Make a vegetarian version of your favorite spaghetti sauce or casserole. Try lean chicken or ground turkey in recipes that call for beef. Include vegetables in recipes that don’t call for any—and increase the amount of veggies in recipes that do.