Introduction
American English, apart from using nouns as verbs, also have a large number of phrasal verbs that is unique to their way of speaking English. Take for example, the phrase ‘lean down’, which means to slim down and is unheard of in other parts of the world where English is spoken just as well as the Brits or Americans do (even if they’re a unilingual race).

Before one assumes that this piece is a snotty paper about English Language from a socio-linguistic point-of-view, it really isn’t –merely a wild digression to matters that are rather trivial and unrelated to fitness. However, this piece (at least from here on) is about simple tips by which one can get that ‘mean’ (er, lean) look.

Tips to Lean Down
We all want a ‘lean’ body, but the question is whether we are prepared to work for it. The only difference between you and that shapely supermodel on the cover of the latest Cosmo, is the body or belly fat that seems to never go away.

Yes, we have all been preached to about eating right, having an exercise program and taking sufficient rest. As you cannot take a ‘one-size-fits-all’ approach, these three tenets can mean very different things for different people. Yet before you dig a little deeper to find out what is best for you, here is how you can get started:

Tip One: Begin with the end in mind. Visualize yourself having no body fat and that can alone motivate you to try out the next five tips! You will get there but you have to make up your mind first, says Mr. Dale Carnegie. This is not only applicable to communication but anything you desire to achieve as it the mind that gives up first before the body does.

Tip Two: Stop lying around in your free time! It is better to sit or stand up or even move around (if not do some light exercise), especially during times when you want to watch some TV, read a book or while on Facebook.

Tip Three: Reduce your intake of salty and fatty foods that will ‘help’ you gain weight.

Tip Four: Start eating food loaded with protein and good fats as a low-carb diet will ensure that the fat stored in your body is used for energy. Chicken, turkey, most fish, low fat milk, low fat cheese, butter, eggs, and most veggies are excellent sources of protein, while sources of good fats include almond oil, olive oil, canola oil and butter. Some experts recommend going on a raw diet for some time, if one wants to cut belly fat!

Tip Five: It is not only important to watch ‘what’ you eat but ‘when’ and ‘how much’ as well. Irregular timings leads to irregular portions of food being consumed, and you cannot call that dieting.

Tip Six: Try a total body workout rather than just working on your abs. If one has to lose weight, it is important that the entire body is a part of the exercise routine as opposed to isolating muscle group only. Importantly, if you do not have time from your busy schedule, make time!

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What do Carmen Electra and Louis Pasteur have in common?
Answer: For their contribution to milk, of course.

The former (Carmen) had the world drooling with that provocative ‘Got Milk’ video and the latter, of course created the milk pasteurization process that ensures safety from contamination by bacteria when we drink milk.

Er… sorry but there’s no pleasing multi-sensory video for the latter but just be happy that you have a safe and healthy protein source (apart from the types you get from cute containers) anyways.

Accidental discovery have played a rather eminent part in scientific experiments (for example, the discovery of X-Rays) the intended application for the process of ‘pasteurization’ was to prevent beer and wine from souring.

So, Louis Pasteur was the man who first introduced the concept of ‘germs’ that we’re so delightfully aware of these days, hence basing his life’s work in minimizing the harmful effect that they have in our lives by causing disease and illness. Apart from building vaccines and making a huge contribution to the field of microbiology through his ‘germ theory’, I believe that ‘pasteurization’ was one of those initiatives to control the influence and growth of these harmful microbial organisms… in this case, bacteria.

To put it simply, pasteurization involves the application of heat at a temperature of 63 degrees Celsius (145 degrees Fahrenheit) for 30 minutes, after which it is cooled rapidly and stored at a temperature below 10 degrees Celsius (50 degrees Fahrenheit).

Now what’s important to note is that this procedure is followed, keeping in mind that the overall composition of milk should not be changed. By destroying bacteria that can spoil milk with this process, not only is it safe to consume but can be ideally stored and used over a period of 16 days.

So what happens if we drink milk after the expiration date? Ask Jerry Seinfeld. But I digress…

So, now that we’ve discussed the objectives and the theoretical approach to pasteurization, let’s look at the most popular method used today to create ‘pasteurized’ milk.

And just like all things evolve and people find an improved way of doing stuff, the method by which ‘pasteurization’ is carried out today has evolved into two main methods that have been approved by government food safety agencies namely the United States Department of Agriculture.

These methods are flash pasteurization and Ultra-high temperature processing. In the former procedure, the liquid moves in a controlled, continuous flow while subjected to temperatures of 71.5 °C (160 °F) to 74 °C (165 °F), for about 15 to 30 seconds. This method is known to maintain the color and taste of milk better than any other pasteurization process followed today.

The other process uses the principle of heating it for a short time which is around 1–2 seconds at a temperature exceeding 135°C (275°F), enough to kill harmful bacteria off with a minimal amount time to pasteurize milk. This method increases the shelf-life (in stores, of course) of milk to about 3-6 months until it is opened for consumption.

And now that you‘ve understood the pasteurization of milk along with the knowledge that it is processed by clear and safe regulations (which is all you need to know for now as describing the entire process will be cumbersome and will put you to sleep), feel free to watch that video link of Carmen Electra that I posted… over and over again and just maybe you can wave that condition of lactose intolerance of yours goodbye!

And in a bizarre attempt to give Louis Pasteur some visibility… a ‘Got Germs?’ campaign, maybe?

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As I skim through several blogs online discussing, complaining and fretting over the inadequacy of vegetarian sources of protein, I am forced to smile over my morning cup of coffee. America’s favorite debate seems to me little more than a big fuss over a trifle, a perfect example of “much ado about nothing”. While most vegetarians are at a lack of rebuttals when their diet is criticized for its deficiencies in protein and its need for complicated solutions, the diet is hardly to blame. It is the misconceptions clouding the debate that are exploited by the overpowering “carnivores” to condemn a diet void of animal proteins.

It may come off as a pleasant surprise to my veggie readers that a “carnivorous diet” actually means excess levels of protein and therefore, in essence vegetarians can conveniently get sufficiently healthy level of proteins with a not-too-complicated vegetarian diet. Even if you were to stick to only one of the foods amongst the variety of options available to you in a vegetarian diet you are likely to meet the recommendations for protein as long as the diet contains enough energy calories to maintain weight.

Although a single source diet would require large amounts of the source to be consumed such as six and a half large potatoes for an adult male if he were to eat only potatoes, this is never the case. Vegetarians have the option to choose from a variety of vegetables, beans, grains, nuts, and seeds and most choose to do so. After all, a desire for variety is hardly a carnivorous trait. It is for this reason that there is no need for strict protein combination to meet the approximate requirement of 1 gram of plant protein per kilogram of body weight.

However, a varied diet ensures that plants that lack adequate proportions of the eight essential amino acids will be compensated by other sources in the diet. It is for this reason that a well-balanced diet is an excellent source of adequate but not excessive protein. Furthermore, it is worthy of notice that the body is capable of storing the essential amino acids for a short period of time and therefore the preferred practice of protein complementing may occur over several meals, a fact that is in contrast to the myth that a variety of plant proteins need to be combined within a single meal to gain the required portions of amino acids.

Is it not true then that the debate over protein sufficiency in vegetarian diets is merely an upheaval inspired by the false impressions that scar the common notions about the significance of proteins in our life? Is it not fair to claim that it is a vegetarian diet and not its counterpart that ensures a healthy dose of protein? Is it not true then that most of the discussions aimed at condemning vegetarian diets are merely illustrations of much ado about nothing? The question consequently is not if we are getting enough proteins, it is if we are getting too much protein.

What are some of your favorite vegetarian sources of protein?