Category Archives: Longevity

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Burns, knife grazes and sliced fingernails.

Jeremy Allen White's minor injuries, sufferedwhile training for his role as an acclaimedyoung chef in FX's "The Bear" (now streaming on Hulu), provided a sense of satisfaction. White, 31,follows an 11-season run as Phillip Lip Gallagheron Showtimes "Shameless."

Chefs take a lot of pride in their battle scars, and these different burns and cuts they might get, he says. So it felt good. I felt like I was on the right path if I was getting hurt, in a way, which is weird to say. Early on, definitely with the knife work, I was shaving off a little skin here and there but nothing too bad.

The eight-episode debut season of The Bear, created by Christopher Storer,centers on Whites Carmen Carmy Berzatto, a culinary artist and James Beard Foundation choice for rising star chef of the year. After his brothers death by suicide, Carmy trades fine dining for fast casual athis familys Italian sandwich spot, The Original Beef of Chicagoland.

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But organizing the kitchen is a challenge with a disorderly staff, led by a defiant manager, cousin Richie (Ebon Moss-Bachrach). Carmy is aided by his right hand Sydney Adamu (Ayo Edebiri). Seeing her brother at the restaurant is tough for his older sister, Natalie "Sugar" Berzatto (Abby Elliott), to accept.

Whitesays the series fits the bill of a dramedy.

It's certainly funny at times, he says.We're trying to make it like real life. Sad things can be funny. Funny things can make you sad, and it has all of those moments in it.

Before signing on for the role, Whites interest level in cooking was pretty much nonexistent, he says.

He completed a two-week "crash course"at the Institute of Culinary Education in Pasadena,California, and worked at two Los Angelesrestaurants and with chefDavid Waltuck.Now, White says his knife skills are pretty good and has a dozen dishes hes pretty comfortable with, including filet au poivre and short ribs. That Sunday roastcomfort food, that's what I like to cook the most.

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Before working at The Original Beef alongside amateur cooks, Carmy was employedat ahigh-end New York eatery where a demeaning chef, played byJoel McHale, verbally ripped his staff to shreds.

Carmy tells his sister in the second episode he began havingtrouble breathing while in New York. "I was throwing up every day before work," he says.

The culinary worldwhere "chefs have become pop icons" drew White to the role of Carmy, whom he views as a sympathetic character.

My heart broke for him, White says. You're meeting him at this incredibly traumatic period in his life, and he's also a young man whose identity is so wrapped up in being a chef and being a successful one at that, where everything seems really so life and death all the time.

White thought he could access the all-or-nothing feeling easilyas someone who once felt his acting career had similar stakes.

I'm a little older now, my lifes a little bit fuller, but certainly as a younger man and a younger actor, my identity was incredibly wrapped up in acting and my performance and my success as an actor, he says. And that's a really scary place to be when you're so wrapped up in one thing as a person. White is married to actress Addison Timlin, and the couple has two young daughters: Ezer, 3, and Dolores, 1.

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I was just a lot harder on myself when I was younger, says White, who has spent most of his adult life in one role, interspersed with indie films and guest spots.When he was cast on Shameless at 18 and moved to Los Angeles from Brooklyn. I really expected the world to come to me faster, and I really expected to be getting all of the jobs that I really wanted. I was treating this whole thing and my career as a sprint rather than a marathon. Today, I aim more for longevity.At the time, I really wanted as much success as I could possibly get, as fast as I could get it.

The endurance of Shameless, a drama centered on a large, dysfunctional family headed by eldest childFiona Gallagher (Emmy Rossum) and their alcoholic, manipulative fatherFrank (William H. Macy)surprised White.

At the beginning, like any show, we knew that we had a great time, and we knew that it was something special, but you really never know what's going to hit, he says.In those early seasons, we were waiting for a pickup every year. We never really knew.

White says he felt a shift when the show arrived on Netflix, widening its audience.

There was a bit more comfort in knowing how long we would be doing it, butI don't think you ever start a show and think you're going to go that long, and I don't think it'll ever happen to me again.I love The Bear, and I want to do it for a long time. But 11 seasons, that just doesn't really happen anymore.

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'Shameless' alum Jeremy Allen White on cooking 'crash course' for role on Hulu's 'The Bear' - USA TODAY

Despite rising costs and dwindling numbers at race days, two senior Southland trainers believe the racing industry still has plenty to offer.

Kirk Larsen and John Phillips say continuing stake money increases is a big factor in protecting the future of both harness racing and thoroughbred racing in Southland.

The industrys boom years, prior to 1990s, have gone, but both men remain adamant the sport holds strong leisure time interest for many.

Its part of Southlands lifestyle, Larsen said.

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The horsemen have been in the sport for about 40 years, with Larsen, of Branxholme, being a harness racing trainer-driver and Phillips, a trainer of thoroughbreds at Winton.

We [Southland harness racing] should be racing for a minimum of $15,000, Larsen said.

Im optimistic this can happen ... it can be achieved with prudent management.

Kavinda Herath/Stuff

Harness racing trainer-driver Kirk Larsen at his Branxholme stables, near Invercargill.

Currently, minimum stakes vary between $8000 and $12,000 for a race at most race days.

Phillips would also welcome minimum stakes moving to $15,000 in the thoroughbred code. At minor race meetings, maiden horses compete for total stake money of $12,000 per race.

Stake money has increased but so has everything else - the cost of living, fuel prices, Phillips said.

Unless they [stakes in thoroughbred racing] keep going up, well be in trouble.

Larsen echoed Phillips comments: Stake rises are what we need because the costs [of owning a horse] have skyrocketed.

The going rate to train a racehorse is between $40 and $50, plus GST, a day in Southland.

Southland harness horses and entries at yearling sales drew attention from Australian buyers and other followers of the sport throughout Australasia, Larsen said.

Our horses have always been sought after.

Like our sheep and beef industries, we can produce [horses] so well, efficiently, because of our natural resource which is grass.

Kavinda Herath/Stuff

Racehorses Andiamo, left, and Easy Count with trainer Kirk Larsen.

He recently received an email from a man in England who followed Southland harness racing on the internet.

One area of Southland harness racing Larsen would like to see improve was more driving opportunities for local drivers on race day.

He is noticing locals are being overlooked in preference for the five or six Canterbury drivers who make regular trips to Southland race meetings.

The locals drive for trainers at Southland trials and workouts, but some were replaced on race day by the Cantabrians, Larsen said.

If you dont start looking after the locals, theyll go [leave the industry] and youre going to have no drivers at workouts and trials.

We need the young ones coming through. They are our future trainers ... if we lose them, who's going to train our horse?

Asian riders have filled the void left by a shortage of jockeys in the South Island, Phillips said.

Theyve helped to keep Southland racing going.

Kavinda Herath/Stuff

Winton trainer John Phillips says stake money increases need to continue to protect the future of Southland thoroughbred racing.

A shortage of trackwork riders was an ongoing problem nationwide with no end in sight, Phillips said.

The horseman is fortunate to have two trackwork riders, whereas some other trainers struggle to find them.

Meanwhile, statistics from Harness Racing New Zealand and NZ Thoroughbred Racing on licensed trainers and drivers-jockeys are:

Harness

2020-21 season: trainers, 730; drivers, 485.

2015-16: trainers, 850; drivers, 554.

2010-11: trainers, 1071; drivers, 690.

2005-06: trainers, 1235; drivers, 765.

2000-01: trainers, 1366; drivers, 815.

1995-96: trainers, 1563; drivers, 969.

Thoroughbred Racing

Current: trainers, 833; jockeys, 156; apprentice jockeys, 41.

2009-10 season: trainers, 1237; jockeys, 133; apprentice jockeys, 47.

2000-01: trainers, 1515; jockeys, 166; apprentice jockeys, 54.

See the rest here:
Stake money increases a key factor in longevity of Southland racing - Stuff

In its infancy, tapas restaurant Bar Pintxos opened its doors last September serving up authentic Spanish food to Prestonians and visitors to the city.

Owner of the Market Street restaurant Anthony Smith said although, at times it has been a struggle, there is nowhere else he would have set up shop.

"I think that the industry has had its issues over the last 12 months, with ourselves being no exception. Everyone is in the same boat accentuated by Covid, inflation and potential recession.

"Setting up and running a business isnt for everyone. You have to have blind belief and passion for your vision because if you didnt, any rational human being would have quit a long time ago.

"I am lucky to have such amazing people around me and some outstanding customers who push me onwards regardless."

He added: "Bar Pintxos has become a sort of community hub for Spanish and Latinos in Lancashire, I am very proud of that. Makes it all the more worthwhile.

"While we are happy with the progress we are making we still have a long way to go, I would say it will take another two years for us to be happy with what we are doing.

"I have a massive amount of love for Preston and firmly believe that the future of Preston is bright. Theres only one Preston and only one Bar Pintxos."

One of the longest established restaurants with over 40 years' in Preston, Italian eatery chain Angelos which opened in 1976 has cemented itself as a family friend to residents.

In that time it has withstood many challenges including Covid, inflation costs, the changing face of Preston and what the customer wants.

Owner Carlo Bragagnini who runs the popular restaurant believes the recipe for longevity success is consistency.

"My dad Ivan Bragagnini started the business when he moved here from Italy in the 1970s.

"Consistency is key, its an old saying that youre only as good as your last meal but you really are. Very few people will give you a second chance, theres a lot of competition out there.

"Covid was a real test as we reopened, the eat out to help out scheme was launched and business was booming, we were then forced to close again with no real idea of when wed be reopening.

Fortunately the support we had from the government was great with various grants and the furlough scheme enabling us to continue to pay our staff. Thankfully once restrictions were finally lifted we bounced back pretty quickly, customers were literally chomping at the bit to eat out in restaurants again."

He added that the family-run business has just launched a wine shop that will also being going online in the near future and a boutique hotel.

"I would like to thank all our lovely customers for their continued support over the years, without them, none of this would be possible."

As well as Angelos there is The Italian Orchard, San Marco, Pinocchios and Stratos and we have just opened a wine shop within the grounds of The Italian Orchard.

Mark Whittle, Preston's BID's manager and Director of Membership believes the change in the Preston retail landscape over the past two years is down to change and demand from modern day customers.

He said: "The way that people use a city centre is very different now than it was a decade or so ago, which has meant that the businesses that youll find there differ too.

"Of course, we still have those big brands that people have relationships with, but Preston is also a hotbed for brilliant independent businesses.

"Footfall, on average, is ahead of the regions performance on a weekly basis, despite several thousand city centre workers still working from home, or working a reduced week from their premises. Everyone involved with the city centre is keen to see this momentum continue, and improve."

He added: "Preston is a great place to do business. It has a fiercely loyal population who are passionate about supporting and promoting local businesses."

Bob & Berts and Salidishy are also new neighbours to Preston's High Street, with more restaurants earmarked for opening soon including well-renowned Indian chain Mowgli.

Taking to their Instagram account, Mowgli has set their launch date for next month (Monday, July 11), and added that booking lines will be this month. The branch will be located in the former French Connection unit of Preston's Miller Arcade in the city centre, on the corner of Church Street and Birley Street.

Popular vodka bar chain and restaurant Revolution is moving into the vacant Fishers bar site on Fishergate after transforming the four-storey building with a 1.5m makeover.

The doors will officially open on Wednesday, June 29, with an official launch party to follow on Friday, July 8.

It marks the return of Revolution to Preston eight years after it closed its previous venue in Main Sprit Weind, off Church Street, in 2014.

Mark ORourke, who owns restaurants in Preston including Fino Tapas will be opening Bath House Bistro a British brasserie in Prestons historic Miller Arcade which should be opening by the end of this month.

Luke Unsworth from Fulwood chose the name after his suggestion was drawn out of a hat.

He explained his choice of name by saying A bath house is a place to take care of the body and soul while meeting old and new friends.

Whats on the impending menu for Preston? A lot!

Originally posted here:
The 46-year-old Preston restaurant on longevity and the recipe for success to new businesses - Lancashire Evening Post

Earlier this year, Justin Bieber abruptly canceled a string of shows on his Justice World Tour, causing fans to speculate and worry about his health, with media reporting that the Baby the singer was battling a non-COVID-related illness. The 28-year-old simply took to his Instagram story to share that his sickness was getting worse. Thanks to doctors orders, he was forced to postpone the show.

However, a few days later, he took to his Instagram once again to reveal the extent of his sickness. He shared that he was experiencing facial paralysis as a result of a condition called Ramsay Hunt syndrome.

Obviously, as you can probably see from my face, I have this syndrome called Ramsay Hunt syndrome, and it is from this virus that attacks the nerve in my ear and my facial nerves and has caused my face to have paralysis.As you can see, this eye is not blinking. I cant smile with this side of my face, this nostril will not move, so there is full paralysis in this side of my face. Justin Bieber, Instagram

Following the post, Bieber took to his Instagram Stories, asking fans to pray for him as it has been getting progressively harder to eat, which has been extremely frustrating.

According to the Mayo Clinic, Ramsay Hunt syndrome is a condition that occurs when a shingles outbreak affects the facial nerve near one of your ears. Shingle is a viral infection, caused by the same virus (varicella-zoster) that causes chicken pox, and it can cause a painful rash. After chickenpox clears, the virus remains in your body, and years later, it may reactivate leading to shingles.

Ramsay Hunt syndrome impacts 5 out of every 100 000 people each year in the United States, and it is the second most common cause of traumatic peripheral facial paralysis. While it can occur at any age, it typically affects people over the age of 60.

While Ramsay Hunt syndrome isnt contagious, the reactivation of the varicella-zoster virus can cause chickenpox in people who have either never had chickenpox or have not been vaccinated for it. It also doesnt help if you have problems with your immune system.

There are two main signs of Ramsay Hunt. One is a red and painful rash with fluid in and around one ear and, as experienced by Justin Bieber, facial weakness or paralysis on the same side as the affected ear.

JustinBieber/instagram

Additional symptoms include:

These complications include eye damage, hearing loss, and facial weakness (which can become permanent), and postherpetic neuralgia. This is a condition where the shingles infection damages the nerve fibers, causing long-term pain.

Symptoms can be managed with medication, which also helps reduce the risk of long-term complications. However, if youre interested in reducing your risk for the condition, the best thing would be by getting the chickenpox and shingles vaccines. Children are routinely vaccinated against chicken pox, and the shingles vaccine is recommended for people aged 50 or older.

Justin Biebers wife recently gave an update on her husbands condition. Speaking on Good Morning America, Hailey Bieber revealed that the singer was doing well and that he is getting better every day,

Obviously, it was just a very scary and random situation to happen, but hes going to be totally okay, and Im just grateful that hes fine.

MAIN IMAGE CREDIT: justinbieber/instagram

Want to know more?

Another artist thats also dealing with career-threatening issues is musician Doja Cat. Earlier this year, the Grammy winner took to Twitter to share that her vaping habits had affected her voice, leading to tonsil surgery.

See the original post here:
Justin Bieber's Facial Paralysis: What Is Ramsay Hunt Syndrome? - Longevity LIVE - Longevity LIVE

While the goal is always to consume a normocaloric pattern of nutrition (i.e., for your calories taken in to match your personalized metabolic needs), there are some things to keep in mind.For instance, when caloric intake regularly exceeds needs, this can result in energy balance being off-kilter.

When it comes to striking energy balance, I don't have to tell you that our current food environment is working against us. In the last few decades, we've experienced a major one-two punch: Portion sizes have drastically increased, while the nutritional quality of our food has plummeted.

What's more, we know from rodents and primates, to Homo sapiens ourselvesconserving calories not only helps one achieve and maintain a healthy weight but, more importantly, results in positive changes in body composition, namely less excess adiposity (fat mass) and more lean muscle tissue (fat-free mass).

On the flip side, excess calories, fat storage, insulin resistance, and shorter life span are intertwined. Not a fun web to be tangled in. For example, we know that elevated insulin levels are clearly tied to accelerated aging, a relationship that's conserved across many species.

Consuming fewer calories from food is directly related to cardiometabolic health gains in the realm of insulin sensitivity, heart physiology, and even liver health. What's more, clinical studies indicate that being thrifty with calories leads to biomarker improvements that indicate the "pace of aging is delayed."

Is anyone else's mind blown that we have the ability to quite literally pace ourselves, for our well-being and fullness of life? I personally find it very empowering.

The rest is here:
5 Ways To Embrace A Longevity-Promoting Diet, According To A Nutrition PhD - mindbodygreen.com

Research study claims not only can ageing be stalled, it can also be reversed.

Photo : iStock

What was the TRIIM trial experiment?

Thymus Gland on the radar:

It may be that there is an effect, says cell biologist Wolfgang Wagner at the University of Aachen in Germany. But the results are not rock-solid because the study is very small and not well controlled.

The latest trial was designed mainly to test whether growth hormone could be used safely in humans to restore tissue in the thymus gland. The gland, which is in the chest between the lungs and the breastbone, is crucial for efficient immune function.

What the Thymus Gland does:

White blood cells are produced in the bone marrow and then mature inside the thymus, where they become specialized T cells that help the body fight infections and cancers. In simple words, a type of lymphocyte that develops in the thymus gland, T-cells are essential to human immunity. As we age the thymus gland starts to shrink after puberty and increasingly becomes clogged with fat.

The epigenetic clock is an age predictor based on DNA methylation levels. It is dependent on the bodys epigenome, which is a complete description of all the chemical modificationssuch as methyl groupsthat tag DNA and histone proteins.

The pattern of these tags changes throughout the course of a persons life, and tracks their biological age, which does not necessarily coincide with their chronological age.

According to the researchers, additional studies need to be done on immunosenescence.

Evidence from animal and some human studies shows that growth hormone stimulates regeneration of the thymus. But this hormone can also promote diabetes, so the trial included two widely used anti-diabetic drugs, dehydroepiandrosterone (DHEA) and metformin, in the treatment cocktail.

Foods that boost the functions of the Thymus gland and Immunity:

What "not to do" or what to "give up" to age healthier?

Ageing is inevitable. But take the dullness, stress, ill-health, and regret out of the process. Go easy on sugar if you cannot give up the artificial option altogether. Sugar can actually depress immune activity, so avoid any forms of it if you are fighting an infection. Give up smoking. That is in fact, enemy number one of a long healthy life. Longevity does not sit fine on the cancer stick, sorry! People around the world are changing the rules of ageing. Some simple changes in your lifestyle will help you age gracefully. Why not do it?

Disclaimer: Tips and suggestions mentioned in the article are for general information purposes only and should not be construed as professional medical advice. Always consult your doctor or a professional healthcare provider if you have any specific questions about any medical matter.

Read more from the original source:
5 foods that have anti-ageing longevity-promoting properties; boost immunity, reverse ageing and help live a l - Times Now