********** HEALTH **********
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6 Best Massage Guns of 2025, Tested and Reviewed by WIRED
Fri, 09 May 2025 12:32:00 +0000
Don’t cancel therapy just yet, but these portable, at-home massagers might be the hack you need after stressful days.
Match ID: 0 Score: 35.00 source: www.wired.com age: 0 days
qualifiers: 35.00 fitness
Lifesmart TM2202 3-in-1 Treadmill Review: Best for Small Spaces
Thu, 08 May 2025 11:02:00 +0000
This compact, hybrid machine can morph into a walking pad, treadmill, or standing desk for small office spaces.
Match ID: 1 Score: 35.00 source: www.wired.com age: 1 day
qualifiers: 35.00 fitness
Five people break down their wellness budgets: ‘incredibly expensive and time-consuming’
Wed, 07 May 2025 16:00:48 GMT
Groceries, fitness classes and therapy all go under the wide umbrella of health expenses – and it all costs money
What does it take to be well? The answer varies from person to person. For some, it may require prescription medication and yoga classes; for others, it could be a vegetarian diet and regular doctor visits. One thing is certain: it costs money.
Americans spend more than $6,000 (£4,500) per person a year on wellness, according to the Global Wellness Institute. This makes the US “the largest wellness economy by far”. In the UK, per capita average wellness spending is $3,342 (£2,505).
$280 for employer-sponsored healthcare
$80 on psychotherapy
$10 on a prescription medication
$360 on personal training
$20 on my gym membership (discounted with the personal training), and $45 on a protein-powder subscription
I’m also part of a run club and rec sports league, which have an upfront cost for multiple months, but combined are about $75 per month. It’s funny, I don’t consider myself very athletic, but it sure doesn’t look that way from my spending.
$35 on a prescription skincare subscription for a two-month supply (but I’m planning to cancel)
$15 average on moisturizer/cleanser that will last multiple months
£500 for groceries
£400 for a ready-meal delivery subscription
£40 for protein shakes
Continue reading...They like ice-cream – but only homemade. Carrots – but only served whole. And don’t even think of cooking with any herb or spice livelier than parsley ...
Name: The Aristocrat Diet.
Age: As old as the aristocracy.
Continue reading...When it comes to workouts, how much pain – specifically, how much post-workout soreness – is actually a good thing? The answer: it depends
Humans have long glamorized suffering, hailing it as an essential ingredient of growth. In the ancient Greek tragedy Elektra, Sophocles wrote: “Nothing truly succeeds without pain.” In the 1980s, the actor and aerobics instructor Jane Fonda told people: “No pain, no gain.”
But when it comes to workouts, how much pain – specifically, how much post-workout soreness – is actually a good thing? The answer: it depends.
Continue reading...
Reporting on the rise of fake students enrolling in community college courses:
The bots’ goal is to bilk state and federal financial aid money by enrolling in classes, and remaining enrolled in them, long enough for aid disbursements to go out. They often accomplish this by submitting AI-generated work. And because community colleges accept all applicants, they’ve been almost exclusively impacted by the fraud.
The article talks about the rise of this type of fraud, the difficulty of detecting it, and how it upends quite a bit of the class structure and learning community...
A day after being attacked by a pro-Israel mob, protesters were shot by rubber bullets — whose use is restricted by California law.
The post Police Shot Them in the Head With Rubber Bullets. Now UCLA Gaza Protesters Are Suing. appeared first on The Intercept.
After being banned from campus buildings following peaceful sit-ins, students said the disciplinary processes broke from school policies.
The post NYU Demands Law Students Renounce Protests or Be Barred From Sitting Final Exams appeared first on The Intercept.
Analysts say the news boosts business confidence, helps an EU trade reset and shows the UK is a good place to invest – but it’s unlikely to turbo-charge GDP
You wait three years for a trade deal and then two come along at once.
As of Monday, the UK had not announced a free trade agreement since 2022, when Boris Johnson’s government signed one with New Zealand, ranked 52nd among global economies.
Continue reading...“The Bukele model is built upon Kilmar Abregos — there are thousands of them.”
The post CECOT Is What the Bukele Regime Wants You to See appeared first on The Intercept.
Groups say plan to resume limited humanitarian assistance under strict Israeli rules ‘risks enabling war crimes’
Aid groups have voiced alarm at US moves to pressure them into accepting an Israeli proposal to resume limited humanitarian assistance to the war-ravaged territory under strictly controlled conditions.
The Trump administration has attempted to strong-arm international agencies – including the United Nations’ World Food Programme (WFP) – into accepting Israel’s stringent rules for resuming deliveries, according to sources familiar with the discussions and news reports.
Continue reading...Findings show for first time how plastic chemicals throw off the body’s internal clock by up to 17 minutes
Chemicals in everyday plastics may disrupt the body’s natural 24-hour sleep-wake cycle and circadian rhythm in a way similar to coffee, which increases the risk of sleep disorders, diabetes, immune problems and cancer, new in vitro research shows.
The study looked at chemicals extracted from a PVC medical feeding tube and a polyurethane hydration pouch, like those used by long-distance runners. PVC and polyurethanes are also used in everything from kids toys to food packaging to furniture.
Continue reading...Packaged bread, once a household staple, is in ‘inexorable decline’ because of rising costs and competition from other options
Toast and jam, bacon sandwiches and boiled egg with soldiers may be at the heart of traditional British food culture but bread is making up an ever thinner slice of our diet – putting pressure on some famous brands.
While still one of the most ubiquitous items in shopping baskets, the popularity of the packaged sliced loaf has been sliding downhill since the Hovis lad puffed up a cobbled street with his bicycle to the strains of a brass band in the 1973 TV ad.
Continue reading...Mix season’s best rhubarb with peppercorns and hibiscus to make a sharp cordial that’s perfect for shaking up with gin and ice
Like our food menu, our drinks list seeks to minimise wastage while at the same time highlighting the best produce of the season. And this drink is no different, pairing leftover open white or sparkling wine with at-its-peak rhubarb.
Grace Oatway, beverage manager, Pip, Treehouse Manchester
Continue reading...Scientists fear early emerging insects may fall out of sync with pathogens, predators or availability of food
Midsummer butterflies are on the wing in early May after a sunny spring prompted one of the most advanced seasons for Britain’s Lepidoptera on record.
The Lulworth skipper – usually found in June and July – is flying at Lulworth Cove in Dorset, the chequered skipper emerged in April rather than mid-May in Scotland and the first swallowtail, which is most common in mid-June, was spotted in Norfolk on 1 May.
Continue reading...Experts found 60% of the EU’s agricultural soils had been degraded, with about 40% similarly damaged in the UK
More than 60% of the EU’s agricultural soils are degraded due to intensive agriculture, with similar damage to about 40% of British soils, a report has found.
Experts from the Save Soil initiative said nourishing and restoring agricultural soils could reduce the impact of the climate crisis and provide protection against the worsening extremes of weather, as well as the food shortages and price rises likely to accompany them.
Continue reading...Thanks to milk, cool coconut and a luxuriant glaze, these little green tea-laced cakes are a bit moister than your average madeleine
Delicate, shell-shaped madeleines are always irresistible, but their charm fades quickly, because these little cakes tend to dry out within hours. To counter that, I’ve taken an untraditional turn by incorporating a little oil and milk to keep them soft and spongy for a couple of days. Matcha, the finely ground green tea powder, comes in a range of grades; use the best you can afford, but don’t be tempted to add more for the appealing colour – the sweet, grassy notes can tip into bitterness in an instant.
Continue reading...Lack of rain and floods both threaten crops. Ministers should heed the experts’ warnings
It is so ingrained in British culture to celebrate sunshine that unless you are a farmer or gardener, it is unusual to complain about the lack of rain. But alarms are being sounded by environmentalists and farmers after a very dry spring followed a winter during which parts of the country, including Northern Ireland, had only 70% of average rainfall.
Some crops are already failing, and worse will follow unless more rain arrives soon. Conditions at the moment are said to resemble 2022 – the last time that farms suffered significant losses due to drought. In certain regions, fields have had to be irrigated months earlier than usual. The National Drought Group, which coordinates management of scarce water resources, met on Wednesday. Long-range forecasts are predicting more warm, sunny weather, but the UK’s weather is changeable. Two years ago the driest June on record was followed by an exceptionally wet July.
Continue reading...Much modern cider is mass-produced with the bare minimum fruit content of questionable provenance, but the UK used to be the world leader in fine ciders. Luckily, a new generation of terroir-focussed makers is finally emerging …
“When I started out 10 years ago, only three of the makers here were even in business,” says Felix Nash, gesturing to the reams of golden bottles that line the shelves of his shop. I’m at the Fine Cider Company in London Fields, east London, with its founder, having arrived with the hope of lapping up all that fine cider has to offer inside a neat hour. (Spoiler alert: I leave thirsty and inspired.)
Although much of recent cider-making history is defined by mergers and mass-market production, there’s also an exciting re-emergence of terroir-focused production, though that is something Nash claims has always been a part of the UK’s agricultural DNA: “One of the first things the Royal Society ever published was on perry and cider, when John Beale, an early fellow, recognised that an apple variety called redstreak grew particularly well in certain parts of Herefordshire, a concept we now understand as terroir.”
Continue reading...UN World Food Programme says $50m is urgently needed amid fears that Uganda may now begin forced repatriations
Food rations for a million people in Uganda have been cut off completely this week amid a funding crisis at the United Nations World Food Programme, raising fears that refugees will now be pushed back into countries at war.
The WFP in Uganda warned two weeks ago that $50m (£37m) was urgently needed to help refugees and asylum seekers fleeing conflicts in the Democratic Republic of the Congo, South Sudan and Sudan.
Continue reading...They are mocked by gen Z for everything from their trainer socks to their mom jeans and selfie technique. A maligned millennial asks: how did we get here?
Her right to a naked ankle is, in the end, the hill Natalie Ormond is willing to die on. Ormond, a millennial, simply cannot – will not – get her head around gen Z’s fondness for a crew sock, pulled up over gym leggings or skimming bare legs, brazenly extending over the ankle towards the lower calf. “I stand by trainer socks and I won’t budge,” says the 43-year-old. “The more invisible the sock, the better.”
A proclivity for socks hidden within low-top trainers is just one reason why millennials – anyone born between 1981-1996 – are now considered achingly uncool by the generation that came next: gen Z, AKA the zoomers, or zillennials. According to countless TikTok videos, other sources of derision for the generation that first popularised social media, millennial pink, and pumpkin-spice lattes are their choice of jeans (skinny and mom jeans are out; baggy hipsters are in); an obsession with avocado on toast (gen Z’s green grub of choice is matcha); their excessive use of the crying laughing face emoji (for a zoomer, the skull emoji indicates humour, representing phrases such as “I’m dying with laughter”); and the “millennial pause”, a brief moment of silence at the start of a millennial’s video or voice note, thought to be because – and this really does make them sound ancient – they like to check the device they’re using is actually recording. Millennials, typically self-deprecating, tend to join in, poking fun at themselves under the hashtags like #millennialsoftiktok.
Continue reading...Israeli extremist officials deny the existence of famine in Gaza as they push for harsher measures to block food.
The post Famine Haunts the People of Gaza. Israel Is Trying to Convince You It’s Fake. appeared first on The Intercept.
They like ice-cream – but only homemade. Carrots – but only served whole. And don’t even think of cooking with any herb or spice livelier than parsley ...
Name: The Aristocrat Diet.
Age: As old as the aristocracy.
Continue reading...“We are concerned at the appearance of targeting publicly pro-union worker leaders,” said a union official about a raid in western New York.
The post “They Actually Had a List”: ICE Arrests Workers Involved in Landmark Labor Rights Case appeared first on The Intercept.
Our in-house ferment fanatic Tom Hunt assesses a range of widely available versions of the increasingly popular Korean condiment
Spicy, salty, sweet and sour all at the same time, kimchi is perhaps the perfect condiment. This Korean staple is traditionally made by salting cabbage to preserve it and add crunch, then fermenting it in a pungent paste often made from glutinous rice porridge, gochugaru (Korean chilli flakes), onion and enough garlic to keep a vampire at bay. Fish sauce is another common addition, as is, sometimes, even raw seafood such as crab or squid, but most kimchi sold in the UK is plant-based, and so appeals to a much wider audience.
The magic behind kimchi lies in the lactic acid bacteria naturally present on vegetables. These beneficial microbes are encouraged to thrive during fermentation, creating the complex, tangy flavours and deep umami that make kimchi so distinctive. All kimchi brings bold flavour, but only raw, unpasteurised ones deliver the probiotic benefits that come from live fermentation, so look for the words “raw” and “unpasteurised” on the label. Gochugaru, meanwhile, is what gives kimchi its signature vermilion hue. The brightness of its red-orange colour is a good visual cue as to how much chilli has been used and, as a result, how spicy the kimchi is.
Continue reading...“I’m not someone who says, ‘History will judge them’ — they will have to be judged before then,” Francesca Albanese said in an exclusive interview.
The post EU President Should Be Investigated for Complicity in Israel’s War Crimes, Says Top U.N. Expert on Palestine appeared first on The Intercept.
France does many foods exceptionally well, but certain areas offer unique and exceptional culinary experiences. We select 10 delicacies and the best regions in which to try them
Of course you can enjoy exquisitely crafted patisseries all over France, but Paris is home to many of the country’s best pâtissiers, and many of the individual gateaux have a connection to the city. As you delve into the layers of almond sponge, ganache and buttercream that form the opera cake, you may see how it was inspired by the ornate balconies of the Palais Garnier opera house; while the Paris-Brest, a wheel-shaped choux, was first made in 1910 to commemorate the famously brutal cycle race. Seek out a rum baba – a brioche-like treat soaked in rum‑infused syrup – and you might be told the story of how it was created by Nicolas Stohrer, the chef of the exiled Polish king Stanislas. The patisserie that bears his name has been at 51 rue Montorgueil since 1730 and is officially classed as a historic monument.
Continue reading...A weekly email from Yotam Ottolenghi, Meera Sodha, Felicity Cloake and Rachel Roddy, featuring the latest recipes and seasonal eating ideas
Each week we’ll send you an exclusive newsletter from our star food writers. We’ll also send you the latest recipes from Yotam Ottolenghi, Nigel Slater, Meera Sodha and all our star cooks, stand-out food features and seasonal eating inspiration, plus restaurant reviews from Grace Dent and Jay Rayner.
Sign up below to start receiving the best of our culinary journalism in one mouth-watering weekly email.
Continue reading...We would like to hear the story behind a cooking utensil passed down through generations of your family
As Bee Wilson writes in her Guardian long read, people can invest objects in their kitchens with strong meanings or emotions:
Many people told me that they could still feel the presence of a lost parent or partner in their china cupboard. I met someone who said that the one object belonging to his mother that he and his siblings all wanted when they cleared her house was a glass salad-dressing maker. His mother never rinsed out the garlic at the bottom, just adding fresh garlic before pouring in the oil and vinegar, meaning that this vessel carried the garlicky essence of decades of shared meals.
Continue reading...The best new music, film, TV, podcasts and more direct to your inbox, plus hidden gems and reader recommendations
From Billie Eilish to Billie Piper, Succession to Spiderman and everything in between, subscribe and get exclusive arts journalism direct to your inbox. Gwilym Mumford provide san irreverent look at the goings on in pop culture every Friday, pointing you in the direction of the hot new releases and the best journalism from around the world.
Explore all our newsletters: whether you love film, football, fashion or food, we’ve got something for you
Continue reading...Archie Bland and Nimo Omer take you through the top stories and what they mean
Scroll less, understand more: sign up to receive our news email each weekday for clarity on the top stories in the UK and across the world.
Explore all our newsletters: whether you love film, football, fashion or food, we’ve got something for you
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Imagine a world in which you can do transactions and many other things without having to give your personal information. A world in which you don’t need to rely on banks or governments anymore. Sounds amazing, right? That’s exactly what blockchain technology allows us to do.
It’s like your computer’s hard drive. blockchain is a technology that lets you store data in digital blocks, which are connected together like links in a chain.
Blockchain technology was originally invented in 1991 by two mathematicians, Stuart Haber and W. Scot Stornetta. They first proposed the system to ensure that timestamps could not be tampered with.
A few years later, in 1998, software developer Nick Szabo proposed using a similar kind of technology to secure a digital payments system he called “Bit Gold.” However, this innovation was not adopted until Satoshi Nakamoto claimed to have invented the first Blockchain and Bitcoin.
A blockchain is a distributed database shared between the nodes of a computer network. It saves information in digital format. Many people first heard of blockchain technology when they started to look up information about bitcoin.
Blockchain is used in cryptocurrency systems to ensure secure, decentralized records of transactions.
Blockchain allowed people to guarantee the fidelity and security of a record of data without the need for a third party to ensure accuracy.
To understand how a blockchain works, Consider these basic steps:
Let’s get to know more about the blockchain.
Blockchain records digital information and distributes it across the network without changing it. The information is distributed among many users and stored in an immutable, permanent ledger that can't be changed or destroyed. That's why blockchain is also called "Distributed Ledger Technology" or DLT.
Here’s how it works:
And that’s the beauty of it! The process may seem complicated, but it’s done in minutes with modern technology. And because technology is advancing rapidly, I expect things to move even more quickly than ever.
Even though blockchain is integral to cryptocurrency, it has other applications. For example, blockchain can be used for storing reliable data about transactions. Many people confuse blockchain with cryptocurrencies like bitcoin and ethereum.
Blockchain already being adopted by some big-name companies, such as Walmart, AIG, Siemens, Pfizer, and Unilever. For example, IBM's Food Trust uses blockchain to track food's journey before reaching its final destination.
Although some of you may consider this practice excessive, food suppliers and manufacturers adhere to the policy of tracing their products because bacteria such as E. coli and Salmonella have been found in packaged foods. In addition, there have been isolated cases where dangerous allergens such as peanuts have accidentally been introduced into certain products.
Tracing and identifying the sources of an outbreak is a challenging task that can take months or years. Thanks to the Blockchain, however, companies now know exactly where their food has been—so they can trace its location and prevent future outbreaks.
Blockchain technology allows systems to react much faster in the event of a hazard. It also has many other uses in the modern world.
Blockchain technology is safe, even if it’s public. People can access the technology using an internet connection.
Have you ever been in a situation where you had all your data stored at one place and that one secure place got compromised? Wouldn't it be great if there was a way to prevent your data from leaking out even when the security of your storage systems is compromised?
Blockchain technology provides a way of avoiding this situation by using multiple computers at different locations to store information about transactions. If one computer experiences problems with a transaction, it will not affect the other nodes.
Instead, other nodes will use the correct information to cross-reference your incorrect node. This is called “Decentralization,” meaning all the information is stored in multiple places.
Blockchain guarantees your data's authenticity—not just its accuracy, but also its irreversibility. It can also be used to store data that are difficult to register, like legal contracts, state identifications, or a company's product inventory.
Blockchain has many advantages and disadvantages.
I’ll answer the most frequently asked questions about blockchain in this section.
Blockchain is not a cryptocurrency but a technology that makes cryptocurrencies possible. It's a digital ledger that records every transaction seamlessly.
Yes, blockchain can be theoretically hacked, but it is a complicated task to be achieved. A network of users constantly reviews it, which makes hacking the blockchain difficult.
Coinbase Global is currently the biggest blockchain company in the world. The company runs a commendable infrastructure, services, and technology for the digital currency economy.
Blockchain is a decentralized technology. It’s a chain of distributed ledgers connected with nodes. Each node can be any electronic device. Thus, one owns blockhain.
Bitcoin is a cryptocurrency, which is powered by Blockchain technology while Blockchain is a distributed ledger of cryptocurrency
Generally a database is a collection of data which can be stored and organized using a database management system. The people who have access to the database can view or edit the information stored there. The client-server network architecture is used to implement databases. whereas a blockchain is a growing list of records, called blocks, stored in a distributed system. Each block contains a cryptographic hash of the previous block, timestamp and transaction information. Modification of data is not allowed due to the design of the blockchain. The technology allows decentralized control and eliminates risks of data modification by other parties.
Blockchain has a wide spectrum of applications and, over the next 5-10 years, we will likely see it being integrated into all sorts of industries. From finance to healthcare, blockchain could revolutionize the way we store and share data. Although there is some hesitation to adopt blockchain systems right now, that won't be the case in 2022-2023 (and even less so in 2026). Once people become more comfortable with the technology and understand how it can work for them, owners, CEOs and entrepreneurs alike will be quick to leverage blockchain technology for their own gain. Hope you like this article if you have any question let me know in the comments section
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