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Cyclists Hospitalized After Mistaking Soap for Soda

Cyclists Hospitalized After Mistaking Soap for Soda


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A confusing label made racers think they’d been given energy drinks

Digital Vision/Thinkstock

A bike race in Norway had to be stopped several times Friday when competitors mistook their free soap samples for energy drinks and drank them.

A bizarre accident at a bike race in Norway proves clear label design is an essential part of product development, because six cyclists were hospitalized for accidentally drinking bottles of soap they mistook for energy drinks.

According to The Local, sponsors of the bike race handed out small bottles of a new detergent called Omo Aktiv & Sport to all participants before the event last Friday. The detergent was designed to clean sweaty activewear, so it made sense for its makers to distribute it to competitive cyclists. Unfortunately, the samples came in little round bottles that looked like energy drinks, and the race had to be paused several times when competitors tossed them back and accidentally poisoned themselves.

“We thought it was obvious from the label that it is a detergent,” said Anne Gjemdal of Lilleborg, which sponsored the race. “But considering what has happened, we will re-evaluate if the labelling is good enough.”

The cyclists were taken to a nearby hospital, and they will all reportedly be just fine. Race organizers, meanwhile, put up a big sign by the Omo distribution table that said, “Warning. Do not drink!! It’s soap.”


35 Uses for Fels Naptha Soap That Will Change Your Life & Your Budget!

When you find something that’s life-changing, you want to share it with the world. That’s what happened when I discovered Fels Naptha Soap. This little bar of soap will change your life. It’s so inexpensive, and you can use it for so many things. Check out these uses for Fels Naptha Soap that are life-changing.


5 Ways to Make Homemade Ice Packs

#1 – Corn Syrup

Corn syrup (such as a brand like Karo Light Corn Syrup makes an excellent gel type of ice pack. It stays nice and squishy and flexible and doesn’t change texture or color in the freezer. It also contains nothing harmful if it would accidentally puncture or leak in a lunch, aside from things getting a little sticky. It can be made using any size ziploc bag. Simply pour some corn syrup into the bag, seal, and put in the freezer for several hours. This is my favorite method for making a homemade ice pack and I keep one in the freezer all the time. It’s especially good for injuries because it stays flexible and can be molded around ankles, knees, wrists or other sore areas.

#2 – Dish Soap

Dish soap can also be used to make a simple homemade ice pack and depending on how long you leave it in the freezer, it can be more gel like and flexible or firmer and icier. I prefer to take it back out of the freezer after just 2 hours because then it will still be flexible and squishy (much like the corn syrup). If you leave the dish soap ice pack in the freezer for longer than a couple hours, it will be much more icy and firm. So the time frame for this method is more important, depending on what type of ice pack you want. Either way, it’s a simple method that can be made in any size ziploc bag by just pouring in dish soap. No measuring is needed. I’ve tried this method with both Dawn dish soap and Ajax dish soap which both worked well, and I would think that other brands of dish soap should work for making an ice pack too.

#3 – Rubbing Alcohol

The addition of alcohol to water will keep it from freezing completely which makes it an easy way to create a homemade ice pack. To make this method in a quart size ziploc bag, combine 1½ cups of water with a ½ cup of rubbing alcohol. Seal and put in the freezer for several hours or overnight. Sometimes you can also find a Green Colored Wintergreen Rubbing Alcohol which gives the ice pack a little bit of color. I made this version in the smaller snack size ziploc bags and simply cut the recipe in half, combining ¾ cup water with ¼ cup of the rubbing alcohol.

For a really cheap and easy DIY ice pack, simply add some ordinary table salt to water. Salt is another ingredient that when added to water will keep it from freezing completely. Use a sandwich size or quart size ziploc bag and add 2 tablespoons of salt to 2 cups of water. Seal and put in the freezer for several hours or overnight.

Finally, you can create an ice pack by using a clean sponge, getting it wet with water and putting it in the freezer. This is a good method for an ice pack for lunches as it’s just water with no other possibly harmful substances. The sponge will be hard and firm with no flexibility when first taken out of the freezer. As it warms up it becomes moist and soft again, but not drippy. You can put it in a baggie if you want, but it isn’t absolutely necessary.

Bonus Ideas!

– You can freeze the small packets of ketchup or other condiments from fast food restaurants for teeny tiny ice packs for the little ones.

– For a quick and easy cover for ice packs, check out my previous post about homemade heating pads and ice packs.


Understand your options

Dr. Kushner emphasized that there are a lot of similarities between body weight regulation and blood sugar or blood pressure regulation in the sense that there are biological, social, behavioral and economic factors that contribute to dysregulation. When there is a health risk, whether that’s due to excessively high body weight or blood pressure, available treatment options should be discussed, he said. A balanced, calorie-controlled diet is one such option and that medications and surgery may be useful when needed, he said.

But what about weight re-gain? Dr. Kushner — pointing to the landmark Diabetes Prevent Program — explained that even if you’ve lost weight and then regained some of it back, you may still be better off. The study found that healthy eating and exercise could reduce the risk of type 2 diabetes by at least 58% among people with prediabetes — and 10 years later, even despite some weight regain, people in the lifestyle intervention program reduced their risk of developing diabetes by 34%.


11 Sneaky Causes of Urinary Tract Infections

Getting a urinary tract infection is the worst. OK, that’s a little dramatic. But with symptoms that include a burning sensation when you go to the bathroom, feeling like you have to go all the time but can’t, and foul-smelling or dark urine, UTIs can be torturous.

And considering that 150 million people get a UTI each year, it’s safe to say this type of misery loves company. Flores-Mireles AL, et al. (2015). Urinary tract infections: Epidemiology, mechanisms of infection and treatment options. DOI: 10.1038/nrmicro3432

We know a “You’re not alone” pep talk won’t make it any less painful to pee. But that whole “Knowledge is power” thing might help you figure out why your body seems like it’s out to get you. Here are the sneaky factors that up your risk of getting a dreaded UTI.

While all this may sound pretty doom-and-gloom, you can reduce your risk of a UTI by avoiding some of the causes.

1. You eat a lot of sugar

Bacteria that cause UTIs love feeding on sugar, so you run the risk of providing a feast for them whenever your sweet tooth strikes. Kalas V, et al. Structure-based discovery of glycomimetic FmlH ligands as inhibitors of bacterial adhesion during urinary tract infection. DOI: 10.1073/pnas.1720140115

“If you eat tons of added sugars and get a real surge in your blood sugar, you may end up with some of that sugar in your urine,” says Mary Jane Minkin, MD, a clinical professor of obstetrics and gynecology at the Yale School of Medicine.

Some foods and beverages, like coffee, booze, and chocolate, can also irritate your delicate urinary tract and exacerbate an existing UTI.

2. You have diabetes

Research shows that if you have diabetes, you’re more likely to get UTIs. Nitzan O, et al. Urinary tract infections in patients with type 2 diabetes mellitus: Review of prevalence, diagnosis, and management. DOI: 10.2147/DMSO.S51792 Scientists suggest the increased risk may be related to a compromised immune system, incomplete bladder emptying, or fluctuations in blood sugar.

3. You wipe from back to front

Wiping from back to front can transport E. coli, the bacteria that’s behind most UTIs, from the rectal region to the urethra. Moral of the story: Always wipe from front to back. Al-Badr A, et al. (2013). Recurrent urinary tract infections management in women: A review. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3749018/

4. You have lots of sex

The more sex you have, the likelier it is you might get a UTI, Minkin says. That’s because bacteria may move to the urethra from the vagina and from the perineum, which is the area between your vagina and your anus. Al-Badr A, et al. (2013). Recurrent urinary tract infections management in women: A review. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3749018/

Keep in mind that sex toys, oral sex, and anal sex can all introduce bacteria to anyone’s pee parts.

5. You don’t pee after sex

The threat of getting a UTI shouldn’t stop you from getting it on. But that doesn’t mean resigning yourself to the afterburn.

One simple way to cut your risk: Head to the potty after you’ve finished your romp. You’ll possibly flush out the bacteria that may have made their way into your urinary tract. Hickling DR, et al. (2013). Management of recurrent urinary tract infections in healthy adult women. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3784967/

6. You hold it too long

We’re all busy, but not taking time to hit the loo — and not just post-sex — does more harm than good. You don’t want urine to sit in your bladder for long periods because bacteria in there can multiply if they hang around too long. So don’t hold your pee.

7. You’re using certain methods of birth control

When it comes to UTI prevention, not all birth control methods are created equal. Luckily, only one method is associated with UTIs: a diaphragm.

Because of where the diaphragm sits, it puts pressure on the urethra, which might lead to an increased risk, says Minkin. The good news? There are plenty of other great birth control options.

8. You’re using condoms

Hold up! Hear us out before you throw out your love gloves. Although you should always practice safer sex, unlubricated condoms can increase the risk of UTIs, possibly because of increased irritation to the vagina during sexual activity.

And using spermicide with diaphragms and condoms can increase your risk even more. Hickling DR, et al. (2013). Management of recurrent urinary tract infections in healthy adult women. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3784967/ Try lubricated condoms without spermicide or use unlubricated condoms with a nonspermicidal lubricant.

9. You don’t drink enough water

Guzzling H2O will make you go pretty often. And that’s a good thing. “When you do this, the bacteria gets flushed out before they have a chance to grab hold,” Minkin says.

Consider that your cue to make a giant water bottle your BFF. Hooton TM, et al. (2018). Effect of increased daily water intake in premenopausal women with recurrent urinary tract infections: A randomized clinical trial. DOI: 10.1001/jamainternmed.2018.4204

10. You’ve got a cold, the flu, or allergies

You may be tempted to curse your seasonal sneezes, a cold, or the dreaded flu for making your life even more miserable with a UTI, but these ailments aren’t the cause. The meds you take to manage symptoms could be.

Though they’re the bomb at keeping your runny or stuffy nose in check, antihistamines and decongestants might make you go less by causing urinary retention. And — see No. 6 — that may lead to a UTI.

11. You’re pregnant

“Pregnant women have a higher chance of getting a UTI because the hormonal changes cause the bladder muscle to relax, thus delaying emptying,” says Iffath A. Hoskins, an OB-GYN in the Department of Obstetrics and Gynecology at NYU Langone Medical Center.

If you’re pregnant, you also have a decreased ability to fight off infections, so any UTI-causing bacteria are more likely to catch hold. Habak PJ, et al. (2018). Urinary tract infection in pregnancy. https://www.ncbi.nlm.nih.gov/books/NBK537047/

And now a brief note about reproductive parts: Although people with penises do get UTIs, people with vaginas are more at risk. It all boils down to the anatomy, Minkin says.

Bacteria that cause UTIs often make their way from the back door to the front and then up the urethra to wreak havoc on the urinary system.

Because the male reproductive system has a longer urethra than the female reproductive system, the bacteria have farther to travel, which makes it more difficult for a UTI to develop.

But regardless of anatomy, once you’ve had one UTI, you’re more likely to get another, especially if you have a vagina. Hickling DR, et al. (2013). Management of recurrent urinary tract infections in healthy adult women. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3784967/

Although it’s a cruel fate, a UTI isn’t a cause for major concern as long as you seek treatment.

Treatment involves antibiotics. Sorry — natural remedies don’t really work. Antibiotics typically clear up the infection within a few days. So if you feel any of the un-fun symptoms coming on or notice cloudy or pink pee, see your doc, stat.

If you’ve had a UTI three to six times in a year, you might want to see a urologist to make sure you don’t have more complex bladder issues. Plus, your doctor may offer solutions for prevention tailored to your unique health situation.


4. Yogurt

Plain, unsweetened yogurt with active cultures is another good remedy to stop itching and burning in and around your vagina. The active cultures can control the spread of infection in the body. It also helps kill yeast and bad bacteria in the vagina and promote the growth of good bacteria.

  • Dip a tampon in yogurt and insert it in the vagina for two hours. Do this twice daily until you get relief.
  • Also, eat a few cups of plain, unsweetened yogurt every day.

It can happen so quickly. Julie Hyde, of Ashland, Oregon, was cooking dinner when her 18-month-old daughter, Ally, slipped out of the kitchen, pulled a chair up to the bathroom counter, and drank the open bottle of cough syrup that her dad had just used. Molly Stephan, a 3-year-old from Miami, found a plastic ant-bait tube underneath her bed, filled it with water, and took a sip. Fortunately, both girls didn&apost suffer any lasting effects. However, Rex Souder, of Bellevue, Nebraska, had a much scarier experience. The 19-month-old drank a bottle of lamp oil that he found in his grandmother&aposs china buffet. She rushed him to the local emergency room, but after two hours, he needed to be transferred to a larger hospital with pediatric specialists. Rex was turning blue -- he had aspirated some of the clear oil into his lungs and couldn&apost breathe. Doctors had to put him on a ventilator, and he spent 13 days in the hospital. "I had no idea that I had something so dangerous in my home," says his grandmother, Judy.

These frightening stories are just a few of the 2.4 million poison incidents -- one every 13 seconds -- that poison-control centers handle each year. Nearly half involve young children who like to climb, explore, and put anything that looks interesting into their mouth. Poisonings also occur when kids inhale toxic fumes or get caustic chemicals on their skin or in their eyes. While most poisoning cases aren&apost serious enough to warrant a trip to the hospital, almost 130,000 children under age 6 needed treatment and about 760 experienced potentially fatal or permanently damaging effects in 2005, according to the American Association of Poison Control Centers.


Peter Dazeley/Photographer's Choice / Getty Images

Thousands of chemical reactions take place during digestion. As soon as you put food in your mouth, an enzyme in your saliva called amylase starts to break down sugars and other carbohydrates into simpler forms your body can absorb. Hydrochloric acid in your stomach reacts with food to further break it down, while enzymes cleave proteins and fats so they can be absorbed into your bloodstream through the walls of the intestines.


Generously season steak(s) all over with salt and pepper. If desired, set steak(s) on a wire rack set in a rimmed baking sheet and refrigerate, uncovered, overnight to dry out the exterior. Otherwise, proceed with the next step.

If Cooking in the Oven: Set steak(s) on a wire rack set in a rimmed baking sheet. Preheat oven to anywhere between 200 and 275°F (93 and 135°C) if your oven goes lower, you can set it to an even lower temperature, though it will take longer to cook.

Place steak(s) in the oven and cook until an instant-read thermometer registers 105°F (41°C) for rare, 115°F (46°C) for medium-rare, 125°F (52°C) for medium, or 135°F (57°C) for medium-well. This will take about 20 minutes for rare steak and up to about 40 minutes for medium-well cooking time can vary dramatically depending on many factors, so check often.

Just before steak(s) come out of the oven, add 1 tablespoon (15ml) oil to a cast iron, carbon steel, or heavy stainless steel skillet and heat over high heat until smoking. Add steak(s) and butter to skillet and cook until each side is well browned, about 45 seconds per side. Using tongs, hold steak(s) sideways to sear edges. Serve right away there's no need to let reverse-seared steaks rest. (Alternatively, to finish on the grill, remove steak from the oven and tent with foil while you build the biggest fire you can in a charcoal grill, or turn all the burners on a gas grill to their highest heat and preheat grill with the lid closed. Transfer steak to the hottest part of the grill and cook, turning frequently, until crisp and charred all over, about 1 1/2 minutes total, then serve right away.)

If Cooking on the Grill: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.

Set steak(s) on cooler side of grill and let cook uncovered, turning occasionally, until an instant-read thermometer registers 105°F (41°C) for rare, 115°F (46°C) for medium-rare, 125°F (52°C) for medium, or 135°F (57°C) for medium-well. Cooking time can vary greatly, so check the steaks often.

Transfer steak(s) to a platter and tent with foil. If you are using a charcoal grill and your coals have died down, build up the biggest fire you can. If using a gas grill, make sure all burners are turned to their highest heat and allow the grill to preheat with the lid closed.

Return steak(s) to the hottest part of the grill and cook, turning frequently, until crisp and charred all over, about 1 1/2 minutes total. Serve right away.


Photos show how common baking mistakes can drastically change your chocolate-chip cookies

I made common baking mistakes (on purpose!) as I was baking chocolate-chip cookies to see how they would affect the texture and taste.

From measuring flour improperly to mistaking baking powder for baking soda, there's a lot that can go wrong.

Leaving out flour resulted in a crispy cookie, and omitting eggs brought out the salt in the recipe I tried.

Mixing all the ingredients at once left lumps in the batter, and using baking powder made the cookie taste slightly artificial.

I'm not a baker by any stretch of the imagination, and I often make mistakes with the simplest of recipes. I freestyle a lot while I'm cooking, but doing so with baked goods could result in a disaster.

To conquer my fear of baking, and as a longtime lover of chocolate-chip cookies, I wanted to see what would happen if I made some common mistakes while making a batch from scratch.

Related: What cookies look like around the world

To keep things even, I used the same recipe - the Nestlé Toll House chocolate-chip cookie recipe right off my bag of chocolate chips - for my trial-and-error project.

From overmixing the batter to using too much flour, here's what happened when I made 10 classic mistakes while baking cookies.

It's easy to slip up and use baking powder instead of baking soda - but if you do, the chocolate chips will probably taste a little different.

Using baking powder resulted in a chewy cookie — the kind of chewy where my teeth stuck together a little when I chomped down.

This cookie had a dark ring around the outside, but most of it was a light tan.

This batch was cakier than the first ones, and the chocolate had an almost chemical-like taste that gave the cookie a slightly artificial flavor.

The cookies weren't bad, but they weren't as enjoyable as the other batches. So if you make this mistake, know that it's OK — they won't be the best cookies you've ever made, but they also won't be the worst.

Too much flour can result in cookies that look like scoops of ice cream.

Packing the flour — tapping the measuring cup on the counter or pushing the powder down with a spoon — will result in using too much. I added only a little bit more flour than I should have for this batch and found that they took slightly longer to bake.

I left them in the oven for about 10 1/2 to 11 minutes (others cooked in nine minutes), and they came out super fluffy. They were dry inside, but not at all dense. They weren't cakey like the batch made with baking powder was.

These had a solid cookie flavor, and I was able to taste the vanilla and sugar.

On the contrary, not using enough flour will make your cookies crisp and thin.

The cookies wound up being nearly the size of my hand, and though their superthin, brown appearance initially made me think I had burned them, they didn't taste burnt at all.

The entire cookie was crispy, but the chips stayed intact. Biting into them, I found that this cookie didn't even stick to my teeth too much.

Ultimately, this method yielded my ideal cookie. If you're also a fan of a crispy cookie, this variation is for you.

Loading all the ingredients in the bowl at once may cut down on time, but it compromises the texture of your cookies.

It turns out there's a method for making cookies for a reason.

I dumped the flour, sugar, vanilla, salt, baking soda, egg, and butter into one bowl and then mixed them all together.

I thought the flavor was still good, but the texture was really weird.

There were air bubbles everywhere, and the cookies weren't so pretty. They were bumpy instead of cohesive, and it looked like there were tiny clumps of ingredients in them.

Leaving out eggs makes a huge difference in the texture and flavor, resulting in a dry and salty cookie.

These cookies were really crumbly and fell apart as I was loading the batter onto the baking sheet.

When I pulled them out of the oven, they had kind of melted out from the middle. Some actually looked quite beautiful and rustic.

They had a bite to them that was a little chewy but dry. An interesting effect of leaving out eggs was that I could taste the salt prominently. These were the saltiest cookies by far, but I had included the same amount as I did in the other nine recipes.

On the flip side, using too much egg also drastically changes the cookies and gives them a spongy, cakelike texture.

This batch was basically a tray of small cakes. They looked and felt like madeleine cookies, even on the bottom.

There was barely any crust on the cookies they were just spongy all over.

When I left out most of the sugar, my cookies seemed to grow upward instead of outward.

Not using enough sugar resulted in dry and bready cookies. They weren't chewy at all, and they puffed upward in the center.

And though the flavor was good, I wasn't able to taste the vanilla as much as I could in the others. Both the texture and the mouthfeel reminded me of a not-so-hard scone.

Too much butter makes cookies turn out just as you'd expect: very buttery.

This batch of cookies was cakey in the middle, but also airy throughout, with crispy edges. They were yellow and slightly puffy in the middle, and brown and super thin around the perimeter.

Using too much butter obviously made the cookies buttery to the touch, and they were soft enough to crumble in my hands. The cookies melted apart in my mouth quickly too, and I could feel the air holes — which were prominent on the surface — on my tongue.

Using too little butter won't kill your cookies, and they'll still be tasty, but it will make them lightweight.

These cookies were most similar to the batch that included too much egg. These just puffed up differently — they had more of a muffin top.

But this batch tasted really good. I was able to identify the vanilla and enjoyed the classic cookie flavor that comes with it.

It was a puffy cookie that felt airy in my hand. The bottom looked the same as the cookie with too much egg: more like a madeleine than a chocolate-chip cookie.

Just by slightly altering the same recipe, you can make tons of different cookies.

I thought it was interesting how even slightly changing the amount of flour I used could drastically change my cookies. And I'm glad that I found my new favorite cookie (achieved by using a little less flour) through this experiment.

Some of these mistakes affected the cookies more than others, but let's be real: If offered, I wouldn't turn down any of them.

Read the original article on Insider

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Egan Bernal extends lead on day of drama and intrigue at Giro d'Italia

Bernal wins shortened stage to extend his lead Caruso moves up to second overall Yates tumbles down the standings Simon Yates’s team insist that it was not over yet and that their man was “still riding to win” the Giro d’Italia. But the 28-year-old BikeExchange rider suffered a crushing blow on Monday as he was dropped on a freezing cold and wet 16th stage, which was won by race leader Egan Bernal. Yates’ fellow Briton Hugh Carthy (EF Education-Nippo) had a better day, moving into a podium position after crossing the line fifth in Cortina d’Ampezzo in the Italian Dolomites. The designated “queen” stage of the race had to be shortened by organisers at the last minute as snow and sleet hit the mountain range. Instead of a 212-kilometre route over three major mountain passes, the stage followed a 153km route over only one major pass, the Giau. But that was enough for Bernal (Ineos Grenadiers> to prove once again he is the man to beat in this race. The Colombian attacked over the top of the Giau, caught the last remaining breakaway rider, Antonio Pedrero (Movistar), and won the stage emphatically to put time into all of his rivals. Bernal even had the time and presence of mind to slow and take off his rain jacket before the finish, riding no-handed on wet slippery cobbles approaching the line so that he could display the pink jersey. "I wanted to put on a show," said the 2019 Tour de France champion. “This is the type of cycling I like, tough stages like these. It's a risk but I believed in myself and the team believed in me.” Bernal finished 27 seconds ahead of Romain Bardet (DSM), with Damiano Caruso (Bahrain Victorious) just behind, the Italian moving up from third to second overall at 2min 24sec. Carthy, meanwhile, jumped from fifth to third, 3min 40sec back. Yates, who had been second overall going into the stage, dropped to fifth overall at 4mins20sec after shedding 2min37secs to Bernal on the stage. “His Giro is not over but against such a strong Bernal like today it’s going to be very hard,” conceded BikeExchange general manager Brent Copeland, who said Yates just had a “bad day” rather than a problem with fuelling or the cold. “We’re riding to win but Bernal is riding well too. It’s not over and we’ll try to do something and make it a spectacular Giro.” The riders have a final rest day on Tuesday. The Giro finishes in Milan on Sunday.



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