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      "body": "This lady shared photos of the results of her weight loss program and I'm still shocked!!\n\nBefore:\n![iejwkse.jpg](https://cdn.steemitimages.com/DQmccgZg5QbjR2W25yw2UmVEcgZxosB6efWTC8DgFouLRdM/iejwkse.jpg)\n\n\nAfter!\n![iejwsdd.jpg](https://cdn.steemitimages.com/DQmVmq66sUxXQNMvCQk7Jz6WQGxWRHLsZ2KWCXLnpqQsPug/iejwsdd.jpg)\n\n![iehwjsesss.jpg](https://cdn.steemitimages.com/DQmb2eczbNQWhUjCwXRpZzsSU8pPcUAyEwNFHpDLzPuWe1z/iehwjsesss.jpg)",
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      "body": "Hi! I am a robot. I just upvoted you! I found similar content that readers might be interested in:\nhttp://www.nairaland.com/4522310/here-foods-make-age-faster",
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      "title": "FOODS THAT MAKE YOU AGE FASTER",
      "body": "It’s common knowledge that stress, the sun, and your genes can cause you to age before you’re due, but what about your diet? Jumia Food, Nigeria’s no 1 food ordering platform, shares the foods you should avoid if you want to stay looking vibrant and youthful.\n\n\n![food-that-aids-aging.jpg](https://cdn.steemitimages.com/DQmZdkuhUcgUGQ7wnU2Zu8eGTjQMPSSk8zg9scTDjVeXDkf/food-that-aids-aging.jpg)\n\nDairy products\nPeople might age quicker when they eat dairy products. Therefore, it’s important to take note of adverse reactions and make a change if necessary. Dairy foods can cause some individuals to get skin reactions, such as eczema, itchy red and patches on the skin. They can also exacerbate these skin issues and, often times, when you eliminate dairy from your diet, the skin improves.\n\nHigh-fat proteins\nA little bit of fat is good for you, but it’s important to enjoy it in moderation, since it can have a negative impact on your body, particularly on your skin. After eating a dinner that’s high in sodium, you’ll likely wake up the next morning looking puffy-faced because having an overdose of salt causes you to retain water. That’s why it is recommended that you steer clear of too much salt the evening before or the morning of a big presentation at work.\n\nAlcohol\nTo retain its firmness and elasticity, your skin needs proper hydration. Drinking alcohol can make you sleepy at first, but there’s a rebound effect later on that can prevent good quality sleep. One or two drinks are fine, but more than that also puts a strain on the liver, which can make it difficult for the body to detox.\n\nSugary drinks\nSugary drinks aren’t only bad for your health, but they also do damage to your teeth. Having a bad tooth will make you appear older than you are. There are so many sugar substitutes out there. Hence it is not difficult to avoid it. You have to be determined.\n\n\nRed meat\nA diet high in red meat can also make you look older than your years. That’s because they contain saturated fats that can make you age faster. Overconsumption of saturated fats, especially when they are combined with high sugar foods, will contribute to inflammation",
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      "body": "![FSP_MS_MINCE_PIES_022JPG.jpg](https://steemitimages.com/DQmVdhvXmgz7Wj4mk1q6NuHijBSmQYtka2bPRztPSu6pUr8/FSP_MS_MINCE_PIES_022JPG.jpg)\n\n\n\n\nBaking can be fun (if you know what you are doing) and difficult (if you don’t know what you are doing). I am going to share tips with you to make baking so much easier and as fun as can be for you.\n\nLining a Baking Pan\nWhat good is a delicious cake if it remains stuck in the pan? For smooth, easy removal, prep your pans properly. When a recipe calls for buttering and flouring, place a piece of parchment or waxed paper on the bottom of a pan (trace and cut it to fit). Coat the sides and bottom with softened butter, and then dust with flour, turning the pan on its side to get full coverage and tapping out the excess. For chocolate cakes, swap in cocoa powder for flour. Cakes baked in springform or decorative Bundt pans don’t need the paper; just butter and flour (use a pastry brush to get butter into the crevices). The exceptions: Angel, chiffon and sponge cakes should go into clean, untreated pans, because they need to adhere to the sides in order to rise properly. For cupcakes, decorative preformed paper or foil liners are indispensable.\n\n\nMeasuring\nAccurate measuring is the difference between a light, moist cake and a gummy, dense one. To properly measure, you need three types of measuring tools: a clear measuring cup with a spout for wet ingredients, cups with flat rims in graduated sizes for dry ingredients and a set of measuring spoons. Most American baking recipes measure ingredients by volume, not weight. (For example, a recipe will call for 1 cup sugar rather than 8 ounces sugar.) If you become truly passionate about baking, consider investing in a scale. Weight measurements are the most accurate and are commonly used in advanced recipes and international cookbooks.\nTo measure liquids: Set the spouted cup on a level counter, bend at the knees so you are at eye level with the lines on the cup and pour the ingredient right up to the line indicating the amount needed. Keep in mind: Liquid measuring cups often include volume measurements in ounces — don’t confuse them with weight measurements in ounces. A recipe with weight measurements requires a scale.\nTo measure dry ingredients: Use the spoon-and-sweep method. Spoon the flour or other dry ingredient into a measuring cup, filling it generously above the rim of the cup. Then, run the back of a knife over the edge to sweep the excess back into the container. Don’t be tempted to scoop out the flour with the measuring cup. It will become compacted, giving you more flour than called for and producing a dense, dry cake. Likewise, don’t tap the filled cup on the counter, because the flour will settle. If you top it off, you’ll end up with too much.\n\nSifting\nIf the recipe calls for “1 cup sifted flour,” first sift the flour and then measure it. If it calls for “1 cup flour, sifted,” measure the flour by the spoon-and-sweep method, then sift it. It may seem subtle, but in the cake world, it can make the difference between ethereal and leaden. A fine-mesh strainer is more than adequate for sifting. Keep in mind that even flour labeled as “presifted” on the package needs sifting. Before adding the wet ingredients, use a whisk to mix together your flour, salt and spices to make sure they are evenly distributed.\nBringing Ingredients to Temperature\nThe temperature and consistency of ingredients can also improve — or destroy — the texture of a cake. Many recipes call for softened butter. Use it, especially for creaming. When butter is softened, it is pliable enough to beat but can maintain its structure so it can trap and hold air (the secret to a fluffy cake). Butter that’s too cold and firm — or warm and slack — won’t, resulting in a flat or dense cake. How to get the right temp? Take butter out of the fridge 45 minutes before you need it. When it’s soft enough to hold a light thumbprint, you’re ready to go. (Cutting it into pieces speeds things up.) You can also warm butter in a microwave on reduced power, though it’s very easy to overdo and can cause uneven melting, so use it only as a last resort. Eggs should also be at room temperature. Place them in a bowl of warm water for 5 minutes to warm them up.\nCreaming\n\nCake recipes often call for beating, or creaming, butter with sugar for several minutes — sometimes up to 10. Although it can be tempting to cut this step short, particularly when you’re using a hand mixer, it’s important to stick with it. This beating is where the texture and structure of a cake is made. Air is a vital ingredient in cakes, and it takes time to properly incorporate it into the batter. As you beat, the butter will lighten in color and you should see it increase in volume in the bowl.\n\nBeating Eggs\nEggs should also be beaten until light and foamy. They should lighten in color and fall in a thick ribbon when the beater is lifted out of the bowl. If the recipe calls for adding eggs one at a time, make sure each one is fully incorporated before adding the next.\n\nFolding\nWhen incorporating dry ingredients into a batter, it is important not to overmix (another cause of tough cakes). The best way? Fold instead of stir. Here’s how: Use the broad side of a silicone spatula, and drag it like an oar moving through water to suspend the dry ingredients in the batter. Turn the bowl regularly to make sure you bring the ingredients together evenly. Use the same technique when incorporating beaten egg whites, whipped cream and other wet ingredients that are light and airy.\n\nBaking\nAllow at least 20 minutes for your oven to preheat; it’s best to turn the oven on before you start working on your recipe. Keep in mind that ovens differ and every oven has hot spots. Your best bet for even baking is to position a rack in the center of the oven and rotate the position of your pans partway through after the cake has begun to set. Opening the oven door too often can make a cake fall, so use the window in your oven door to check the cake’s progress when possible. Check for doneness 10 minutes before the recipe suggests. For most recipes, a cake is ready when it starts pulling away from the sides of the pan and a toothpick inserted in the center comes out clean.\n\nCooling\nCakes cool faster and don’t get soggy when set out on a rack. Leave them in the pans for 10 to 15 minutes before unmolding, then place on a rack to cool completely before frosting. Angel, chiffon and sponge cakes should be left in the pan to prevent collapsing.\n\nCutting Layers\nTo divide a cake into layers, run a serrated knife lightly around the perimeter of the cake, marking the line where to cut. Then draw the knife through the cake with a gentle sawing motion to cut it in half. If the layers come out uneven, put the thicker one on the bottom.\n\nStoring\nStore unfrosted cakes, well wrapped in plastic, at room temperature for 24 hours. Refrigerating cakes causes them to stale faster, so for long-term storage it’s best to freeze them. Wrap the layers in plastic wrap and then heavy-duty foil to protect them from the cold; let thaw in the refrigerator before frosting. To store frosted cakes, keep at room temperature under a cake dome or large bowl unless the recipe specifies refrigeration. 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      "body": "Hi! I am a robot. I just upvoted you! I found similar content that readers might be interested in:\nhttps://www.foodnetwork.com/recipes/articles/cakes-tips-and-techniques",
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      "permlink": "baking-tips-everyone-should-know",
      "title": "Baking tips everyone should know",
      "body": "![FSP_MS_MINCE_PIES_022JPG.jpg](https://steemitimages.com/DQmVdhvXmgz7Wj4mk1q6NuHijBSmQYtka2bPRztPSu6pUr8/FSP_MS_MINCE_PIES_022JPG.jpg)\n\n\nBaking can be fun (if you know what you are doing) and difficult (if you don’t know what you are doing). I am going to share tips with you to make baking so much easier and as fun as can be for you.\n\nLining a Baking Pan\n\nWhat good is a delicious cake if it remains stuck in the pan? For smooth, easy removal, prep your pans properly. When a recipe calls for buttering and flouring, place a piece of parchment or waxed paper on the bottom of a pan (trace and cut it to fit). Coat the sides and bottom with softened butter, and then dust with flour, turning the pan on its side to get full coverage and tapping out the excess. For chocolate cakes, swap in cocoa powder for flour. Cakes baked in springform or decorative Bundt pans don’t need the paper; just butter and flour (use a pastry brush to get butter into the crevices). The exceptions: Angel, chiffon and sponge cakes should go into clean, untreated pans, because they need to adhere to the sides in order to rise properly. For cupcakes, decorative preformed paper or foil liners are indispensable.\n\nMeasuring\nAccurate measuring is the difference between a light, moist cake and a gummy, dense one. To properly measure, you need three types of measuring tools: a clear measuring cup with a spout for wet ingredients, cups with flat rims in graduated sizes for dry ingredients and a set of measuring spoons. Most American baking recipes measure ingredients by volume, not weight. (For example, a recipe will call for 1 cup sugar rather than 8 ounces sugar.) If you become truly passionate about baking, consider investing in a scale. Weight measurements are the most accurate and are commonly used in advanced recipes and international cookbooks.\nTo measure liquids: Set the spouted cup on a level counter, bend at the knees so you are at eye level with the lines on the cup and pour the ingredient right up to the line indicating the amount needed. Keep in mind: Liquid measuring cups often include volume measurements in ounces — don’t confuse them with weight measurements in ounces. A recipe with weight measurements requires a scale.\nTo measure dry ingredients: Use the spoon-and-sweep method. Spoon the flour or other dry ingredient into a measuring cup, filling it generously above the rim of the cup. Then, run the back of a knife over the edge to sweep the excess back into the container. Don’t be tempted to scoop out the flour with the measuring cup. It will become compacted, giving you more flour than called for and producing a dense, dry cake. Likewise, don’t tap the filled cup on the counter, because the flour will settle. If you top it off, you’ll end up with too much.\n\nSifting\nIf the recipe calls for “1 cup sifted flour,” first sift the flour and then measure it. If it calls for “1 cup flour, sifted,” measure the flour by the spoon-and-sweep method, then sift it. It may seem subtle, but in the cake world, it can make the difference between ethereal and leaden. A fine-mesh strainer is more than adequate for sifting. Keep in mind that even flour labeled as “presifted” on the package needs sifting. Before adding the wet ingredients, use a whisk to mix together your flour, salt and spices to make sure they are evenly distributed.\nBringing Ingredients to Temperature\nThe temperature and consistency of ingredients can also improve — or destroy — the texture of a cake. Many recipes call for softened butter. Use it, especially for creaming. When butter is softened, it is pliable enough to beat but can maintain its structure so it can trap and hold air (the secret to a fluffy cake). Butter that’s too cold and firm — or warm and slack — won’t, resulting in a flat or dense cake. How to get the right temp? Take butter out of the fridge 45 minutes before you need it. When it’s soft enough to hold a light thumbprint, you’re ready to go. (Cutting it into pieces speeds things up.) You can also warm butter in a microwave on reduced power, though it’s very easy to overdo and can cause uneven melting, so use it only as a last resort. Eggs should also be at room temperature. Place them in a bowl of warm water for 5 minutes to warm them up.\n\nCreaming\nCake recipes often call for beating, or creaming, butter with sugar for several minutes — sometimes up to 10. Although it can be tempting to cut this step short, particularly when you’re using a hand mixer, it’s important to stick with it. This beating is where the texture and structure of a cake is made. Air is a vital ingredient in cakes, and it takes time to properly incorporate it into the batter. As you beat, the butter will lighten in color and you should see it increase in volume in the bowl.\n\nBeating Eggs\nEggs should also be beaten until light and foamy. They should lighten in color and fall in a thick ribbon when the beater is lifted out of the bowl. If the recipe calls for adding eggs one at a time, make sure each one is fully incorporated before adding the next.\n\nFolding\nWhen incorporating dry ingredients into a batter, it is important not to overmix (another cause of tough cakes). The best way? Fold instead of stir. Here’s how: Use the broad side of a silicone spatula, and drag it like an oar moving through water to suspend the dry ingredients in the batter. Turn the bowl regularly to make sure you bring the ingredients together evenly. Use the same technique when incorporating beaten egg whites, whipped cream and other wet ingredients that are light and airy.\n\nBaking\nAllow at least 20 minutes for your oven to preheat; it’s best to turn the oven on before you start working on your recipe. Keep in mind that ovens differ and every oven has hot spots. Your best bet for even baking is to position a rack in the center of the oven and rotate the position of your pans partway through after the cake has begun to set. Opening the oven door too often can make a cake fall, so use the window in your oven door to check the cake’s progress when possible. Check for doneness 10 minutes before the recipe suggests. For most recipes, a cake is ready when it starts pulling away from the sides of the pan and a toothpick inserted in the center comes out clean.\n\nCooling\nCakes cool faster and don’t get soggy when set out on a rack. Leave them in the pans for 10 to 15 minutes before unmolding, then place on a rack to cool completely before frosting. Angel, chiffon and sponge cakes should be left in the pan to prevent collapsing.\n\nCutting Layers\nTo divide a cake into layers, run a serrated knife lightly around the perimeter of the cake, marking the line where to cut. Then draw the knife through the cake with a gentle sawing motion to cut it in half. If the layers come out uneven, put the thicker one on the bottom.\n\nStoring\nStore unfrosted cakes, well wrapped in plastic, at room temperature for 24 hours. Refrigerating cakes causes them to stale faster, so for long-term storage it’s best to freeze them. Wrap the layers in plastic wrap and then heavy-duty foil to protect them from the cold; let thaw in the refrigerator before frosting. To store frosted cakes, keep at room temperature under a cake dome or large bowl unless the recipe specifies refrigeration. For cut cakes, press a piece of plastic wrap against the exposed surface to keep in moisture.",
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      "body": "The current discussions surround rape and sexual harassment/assault have drummed into the ears of many that rape is the worst crime against a woman. Many of us have come to agree and we tell other people not to promote rape, yet there are ways in which we still promote the culture of rape.\n\nWhen we hear that a lady was raped, many of us still ask where it happened, how it happened and what she was wearing as if somehow these questions justify why she was raped. We say to ourselves, \"Well if she was walking in a seedy part of town, such things usually happen there.\" Others say, \"What was she wearing? If it was skimpy then she asked for it.\" Some people even go as far as saying, \"Rape is bad o but she probably didn't fight hard enough.\"\n\nRape![Rape.jpg](https://steemitimages.com/DQmTwagrt1BjtDf9yADvah36LzfLyTMuFR2Q38wnPVEpPss/Rape.jpg)\n\nCome on, people! This has got to stop. We do not realize that these thoughts that we unconsciously share with others form the basis of excuses that rapists and other perverts give themselves. \n\nNo one deserves to be raped, not even a prostitute. I have said this many times before and still stand by it. I am not excusing prostitution or indecent dressing. They are vices on their own but never a reason to sexually assault anyone. No matter how you look at it, there is no justification. Imagine that someone steals from you so you decide to kill the person. If everyone did this, the world will descend into chaos. \n\nSaying that some ladies ask to be sexually assaulted, by their behavior or dressing also speaks poorly of the menfolk. They are not animals without control so why should some skin drive them to such lust that they debase a woman by raping her? \n\nNo one deserves to be raped!",
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      "body": "The current discussions surround rape and sexual harassment/assault have drummed into the ears of many that rape is the worst crime against a woman. Many of us have come to agree and we tell other people not to promote rape, yet there are ways in which we still promote the culture of rape.\n\nWhen we hear that a lady was raped, many of us still ask where it happened, how it happened and what she was wearing as if somehow these questions justify why she was raped. We say to ourselves, \"Well if she was walking in a seedy part of town, such things usually happen there.\" Others say, \"What was she wearing? If it was skimpy then she asked for it.\" Some people even go as far as saying, \"Rape is bad o but she probably didn't fight hard enough.\"\n\nRape![Rape.jpg](https://steemitimages.com/DQmTwagrt1BjtDf9yADvah36LzfLyTMuFR2Q38wnPVEpPss/Rape.jpg)\n\nCome on, people! This has got to stop. We do not realize that these thoughts that we unconsciously share with others form the basis of excuses that rapists and other perverts give themselves. \n\nNo one deserves to be raped, not even a prostitute. I have said this many times before and still stand by it. I am not excusing prostitution or indecent dressing. They are vices on their own but never a reason to sexually assault anyone. No matter how you look at it, there is no justification. Imagine that someone steals from you so you decide to kill the person. If everyone did this, the world will descend into chaos. \n\nSaying that some ladies ask to be sexually assaulted, by their behavior or dressing also speaks poorly of the menfolk. They are not animals without control so why should some skin drive them to such lust that they debase a woman by raping her? \n\nNo one deserves to be raped!",
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      "body": "Marriage is a big step, and if you plan to live with someone else for the rest of your life, there are certain medical tests you should do before getting married. It’s important to be aware of your partner’s health status before you make things official and permanent.\nThere’s nothing wrong with marrying someone who is not in tip top shape health wise, but you’ll be able to plan better if you know exactly what you’re up against. Taking these tests will help you know if you can live with your partner’s condition or if you’ll need to call it quits.\n\n1. HIV/STDs\nYou really shouldn’t wait till you’re about to get married to check yourself for HIV and other STDs. You need to do these tests regularly, most especially if you’re sexually active. Ensure that you get yourself tested and also see a copy of your intended spouse’s test so you don’t have any suprises when you’re married.\n\n2. Genotype\nThe earlier you can do this test the better because it helps to know if you’re a carrier of the sickle cell trait (AS).  A lot of people wait until it’s too late to ask about each other’s genotypes and this leads to unnecessary heartache. Yes, it can be weird to ask a person for their genotype before you become official but asking these questions will put you in a better position to decide what you want.\n\n3. Blood Group/Rhesus Factor\nIt’s necessary to know your blood group as well as your spouse’s. This will help you have the necessary knowledge to handle emergencies. Also with regards to Rhesus factor, it can either be positive or negative. Precautions need to be taken when a Rhesus negative woman marries a Rhesus Positive husband to avoid Rhesus incompatibility issues during pregnancy.\n\n4. Chronic Medical Conditions\nThere’s nothing wrong with marrying someone who has a chronic condition, but having this knowledge will save you stress and hardship.\n\n5. Mental Health Assessment\nWith the growing rate of domestic violence related deaths in the country, it’s important for you to know the mental health status of your intended spouse. It seems like a difficult thing to ask but you can and should find a way to discover if your partner has a mental health issue that needs to be addressed. If they do, the sooner they get help, the better.![pexels-photo-256737.jpeg](https://steemitimages.com/DQmZf5e4eGq1CcopYGyt4SNhs4rj78hqM1434nfwMmZpQJB/pexels-photo-256737.jpeg)",
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