The food guide pyramid

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The Food Guide Pyramid is one manner for Americans to read how to eat healthy. A rainbow of colored, vertical stripes stands for the five food groups plus fats and oils. Here is what the colors stand for:

orange = grains
green = vegetables
red = fruits
yellow = fats and oils
blue = milk and dairy products
purple = meat, beans, fish, and nuts

The U. S. Department of Agriculture (USDA) modified the pyramid in spring 2005 because they wanted to do a more enhanced job of narrating to Americans how to be healthy. The agency later released a special variation for children. On this website you will observe a girl ascending the staircase up the side of the pyramid. That is an example of showing kids how important it is to exercise and be active every day. From another perspective, play a lot! The stairs are also a way of showing that you can make changes in stages to be more healthy. One step at a time, understand?

The Pyramid Speaks to us in several ways. Let us all confront a few of the additional topics this new symbol is trying to pass on:

A person should eat a wide variety of foods. A balanced diet is one that makes use of all the food groups. From another perspective, have foods from every color, every day.

We should eat less of some foods, and extra of others. You can see that the bands for meat and protein are purple and oils are yellow and less pronounced than the other ones. The reason is because you need less of those varieties of foods than your need of fruits, vegetables, grains, and dairy foods.

Your family also can see the bands start out fatter and get skinnier as they approach the top side. That is designed to show you that not all foods are made as good as others, even within a fit food group like fruit. Sometimes, apple pie might be in that thin section of the fruit band because it has a lot of added sugar and fat. A whole apple would be turn up in the broad part for you can eat more of those in a fit eating regimen.

We should all make nutrition personal. Through the USDA's MyPyramid website, families can get personal recommendations about the mix of nutrients they need to have and how much he or she must be eating. There is a children’s’ variation of the website available as well. To understand better way s of applying the food pyramid get access to Super Food Seminars and interviews with Famous Raw Food Authors!

Blackjack learn how to become a champion

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Learn How to Play and Win Blackjack after practicing some basic steps that can be learn easily. Blackjack is one of the more easier card games that you will come across, and its basic concept is simple: get 21 as the sum of your cards or get as close to 21 but higher than the sum of your opponent's cards.

1) Do not try and reach 21.
Yes. Even though blackjack is also commonly called 21, trying to reach 21 with every hand is an amateurish move. You will, most certainly, lose the hand. Statistical research conducted has shown that the odds of reaching 21 is lesser than the odds of getting more than 21.

2) Try and Beat the Dealer.
Since blackjack is a one on one battle: you versus the dealer, focus on beating the dealer. Instead of trying to get 21, try to guess what hand the dealer will receive and accordingly play your hand. Remember that the dealer at a regular casino or even at an online casino has to stop taking more cards if the cards on the table add up to 17. But if their cards add up to 16 or any number less, they will have to take another card.

3) Look at the dealer's card facing up.
The only way to play is to look at the dealer's card facing up. If it is a low card like a two or anything up to a 6 or 7, try and get a high number combination. If it’s a 9 or 10, the odds are high that he has a 10 underneath or at least he will be forced to take another card. So, reach anything up to 20 or 21, but its better to even stop at a 18 or 19 and hope they will over-run the sum of 21.

How Blackjack is Played at a Casino:
1) Place your bet on the table.
Each blackjack table has a set beginning bet and this ranges from a dollar to ten or twenty for the high-rollers crowd. This is the amount of chips you will have to put down, and this signals to the dealer that you are taking part in the next round.

2) You will get a card.
The dealer then deals a card to you and all the other players who have also placed a bet down.

3) The dealer places a face-up card in front.
This is one of the cards of the dealer, and since its facing up, all the players have a chance to judge the outcome of his cards.

4) The dealer deals the second card.
The dealer, then, deals you and all the players an additional card. This is the time to have a look at them and at the dealer's card and decide whether you wish to get another card.

5) The dealer asks.
The dealer now turns to each player and asks them if they wish to receive another card. If you wish it, the dealer will give you a card. Then, the dealer will ask you again. Note that the dealer will be with you until you decide that you do not want to receive any more cards. Then, the dealer moves on to the next player, then, the next, and so on.

6) The dealer starts playing.
Only when all the players have said that they do not want any more cards, does the dealer start playing. He takes cards until he has reached 17 or above. Then, he has to stop.

7) The dealer opens the cards.
When he's done, the dealer first reveals all his cards. Then, he moves from one player to the other opening their cards. After revealing each player's hands, the dealer pays out the bet or takes the bet away according to who has won and who has lost.

Glens scotch whisky

Glen Garioch

Despite being one of the most fertile parts of Scotland, Aberdeenshire has very few distilleries. In 1995 it looked likely to have one less when Morrison Bowmore (MBD) mothballed Glen Garioch, in the little town of Oldmeldrum. Much to everyone's surprise they reopened it two years later - in time for its 200th birthday - and gave Fraser Hughes his first managerial job.

Fraser is overseeing a radical shift in Gier. Garioch's style. For years, MBD had hammered on the peat, but now the malt i-unpeated. A new yeast strain is being usec and the cut has been narrowed, resulting :r. i gorgeously-sweet and fragrant new make. 'Not many people get the chance to be in charge and be in at the start of such a huge transformation,' says Fraser. 'I'm really excited about it. 10 years down the line this will be a winner.'

The superb malt barns could produce three-quarters of the distillery's needs and Fraser is clearly itching to get them going again. Successful trials mean it is a distinct possibility that the smell of kilning malt could once again waft over the village, whici has been rejuvenated since the reopening. 'Five of the original staff came back when we reopened, even though they had taken new-jobs elsewhere,' he says. 'That shows the faith they have in us. We have to repay that, by making good spirit.'

Eleven jobs have been created and, if malt barns and warehouses reopen, more could appear. It seems to run counter to industry practise. 'I don't believe all that computerisation is whisky making,' says Fraser. 'You need that personal touch. It's hard to explain, but it should never be likes conveyor belt. Nothing beats being hands« it's graft and sweat that makes whisky.

'I've worked my way up from the floor. Not many people can say that these days and, sadly, not many people will have that chance. I'm lucky and it keeps your feet on | the ground.' A manager and a whisky to watch out for.

TASTING NOTES

Glen Garioch 8-year-old

Some turfy/peaty notes, with bonfires and a bint of sherry. Smoky, roasted flavour with a lick of ginger on the finish.

Glen Garioch 15-year-old

Pungent, intense mix of fresh ginger, fabric conditioner and leather car upholstery.