New York - The Covid-19 test positivity rate in New York state's "Red Zone" focus areas, where the outbreak has been the most severe, has fallen below 5 per cent, Governor Andrew Cuomo said.
The test positivity rate in the "Red Zone" focus areas was 4.84 per cent on Wednesday, compared with 6.2 per cent on Tuesday, Xinhua news agency quoted Cuomo as saying on Thursday.
Tuesday was the first time in days that the rate had surpassed 6 per cent.
It used to hover around 5 per cent, according to official figures.
The state-wide positivity rate excluding "Red Zones" was 0.99 per cent on Wednesday, up from 0.95 per cent a day earlier, according to the Governor.
Once the epicentre of the Covid-19 pandemic in the US, New York state has reported more than 4484,000 Covid-19 cases, of which New York City accounted for over 257,000.
The death toll in the state stood at 32,935.
As of Friday, the US continued as the worst-hit country with the world's highest number of cases and deaths at 7,977,097 and 217,754, respectively, according to the Johns Hopkins University. (IANS)
New York, Oct 15 (IANS) The Covid-19 test positivity rate in New York state's "Red Zone" focus areas, where the outbreak has been the most severe, has surpassed 6 per cent, Governor Andrew Cuomo said.The rate in the focus areas reached 6.2 per cent on Tuesday, up from 4.13 per cent on Monday, Xinhua news agency reported. This was the first time in days that the rate had topped 6 per cent after hovering around 5 per cent, according to official figures.The statewide positivity rate excluding the "Red Zones" was 0.95 per cent on Tuesday, compared with 1.2 per cent on Monday, said the governor.Of the 111,744 tests reported statewide on Tuesday, 1,232 were positive, or 1.1 per cent of the total, while the rate was 1.4 per cent on Monday, Cuomo said in a tweet on Wednesday."We continue to take strong action to respond to these outbreaks and to stop the spread. Mask Up," he added.In another tweet on Wednesday, the Governor told New Yorkers, that "blood supplies are critically low because of the pandemic," and called on people to donate blood.Once the epicentre of the Covid-19 pandemic in the US, New York state has reported more than 483,000 Covid-19 cases, of which New York City accounted for over 256,000.The death toll in the state stood at 32,916.As of Thursday, the US continued as the worst-hit country with the world's highest number of cases and deaths at 7,911,497 and 216,734, respectively, according to the Johns Hopkins University.--IANSksk/
Srinagar, Oct 9 (IANS) The government has classified all districts of Jammu and Kashmir excluding Kishtwar district in Jammu division as orange zones following the assessment of the Covid-19 situation in the Union Territory."The categorisation of districts into red, orange and green zones will be followed for the purpose of implementation of permitted activities in the respective districts as per a separate order, to be issued by the State Executive Committee (SEC)," reads an order issued by the Chief Secretary, J&K and Chairman, State Executive Committee, BVR Subrahmanyam on Thursday.This classification has been done after the State Executive Committee conducted a detailed review of the current Covid-19 situation in Jammu and Kashmir. It was done while taking into account an overall assessment of the situation pertaining to the spread of Covid-19 in the Union Territory, trends in new cases particularly the recent spike in new cases.This in view of the continuous movement of people travelling to Jammu and Kashmir, and between provinces or districts with risk of further spread and the risk perception of health department in each district and the need to control the further spread of Covid-19.Accordingly, the government has declared Lakhanpur Containment zone on the NH-44 with a buffer of 500 metre radius and Jawahar tunnel area, on either side as Red Zone while Jammu division's Kishtwar district has been kept in the category of Green Zone unlike rest of the districts of the division.The order further said that this classification will be reviewed periodically and any further modifications will be made by the government of Jammu and Kashmir.--IANSzi/pgh
We have all grown up eating noodles either as a Sunday brunch, in birthday parties or an occasional surprise treat. It could be the much loved instant 2 minutes noodles or the Indo-Chinese version of hakka noodles. It still is a comfort food for many of us since it brings about some very happy childhood memories.
Although kids absolutely love it as a meal but as adults, we feel guilty since we know what goes into making noodles. Both instant as well as hakka noodles, available in the market, are made with maida/refined flour whose nutritional value is literally zero. It causes digestive issues as well as wreaks havoc to the blood sugar and cholesterol levels in the body.
Most noodles also contain MSG and other artificial flavour enhancers which have been time and again proven to be very harmful to our health. Does it mean that we should keep our kids away from noodles? Not necessarily, says Priya Prakash, Co-Founder, Naturally Yours.
Red rice noodles is an ideal healthy alternative to regular noodles. It is completely devoid of maida and is made using only red rice and whole-wheat flour. This makes it a very good source of dietary fibers and antioxidants. It is easy to make and takes barely 10 minutes to cook, thus making it a great choice for individuals who want to eat healthy but are hard-pressed for time. It is also ideal for moms, who can get their kids to consume wholegrains without a fuss, since it is in the form of their favourite meal, she suggests.
Prakash shares top 10 health benefits of red rice noodles.
No maida/refined flour: Thus makes this a delicious guilt-free meal.
Easy to digest: Red rice noodles have high fiber content due to the presence of wholegrains. This helps to support healthy digestion.
Provides all the benefits of nutritious red rice in kid friendly format: It provides you with the goodness of red rice, which has 10 times more antioxidants than brown rice and is also very rich in essential nutrients, iron, vitamin, phosphorus and fiber.
Tastemaker is MSG free: The tastemaker is free of MSG, artificial additives, taste enhancers, colour, preservatives etc. It is made using natural spices like turmeric, ginger and pepper which also support a healthy digestion. Thus making it ideal for kids.
Time Saver: The most important benefit is that these noodles are easy to make in under 10 minutes.
The noodles tastes very similar to regular noodles and can be used in different recipes like Ramen, schezwan, chopseuy etc.
Kid friendly meal: Super easy way to introduce wholegrains in children's diet since they absolutely love noodles.
Rich in antioxidants: Red rice has 10 times more antioxidants than brown rice. The antioxidant called Anthocyanin is the pigment which gives red rice its reddish-purple color. These are powerful anti-inflammatory agents and also help to promote skin and eye health.
Only Natural spices: The tastemaker is made using only natural spices like turmeric, ginger, pepper etc which help to support a healthy digestion. There are no artificial sweeteners or unfamiliar ingredients.
Ideal for individuals following weight management diets : Since it is made using wholegrains, the fiber content in these noodles helps to slow down digestion and makes you feel fuller for a longer period of time. This in turn prevents you from overeating or reaching out for unhealthy junk food in between your meals, thus supporting healthy weight management.
Here's a simple recipe for you to try at home.
Take about 2L of water in a large pan and boil on high heat. Add a tsp of salt in it.
Once the water has come to a rolling boil, add Red Rice Noodles.
Stir once to make sure that the noodles are not sticking together or to the bottom of the pan.
Continue to boil on high heat, stirring occasionally, until the water returns to a rolling boil (about 2 minutes)
Once the water begins to bubble and foam, you may wish to turn down the temperature a bit to keep it from boiling over
Boil for another 5 to 7 minutes.
Test a piece of noodles to see whether it is the texture you're looking for (cooked but still a bit firm)
Drain the water and keep the noodles aside. Rinse it and then toss it with a bit of oil to make sure that the noodles don't stick to itself.
Saute the vegetables of your choice (like onion, carrot, capsicum, cabbage, beans etc) in 1 tsp of oil.
Add the seasonings from the seasonings pack and mix well. In case it becomes too dry, add a tsp of oil to it.
Toss it with the cooked Red Rice noodles and serve hot.
Sydney, Sep 8 (IANS) Despite having a great concern for the environment and animal welfare, Generation Z (people born between 1995 and 2015) are not ready to accept lab-grown meat alternative, say researchers.The survey published in the journal 'Frontiers in Nutrition' found that 72 per cent of Generation Z are not ready to accept cultured meat or a lab-grown meat alternative produced by in-vitro cell cultures of animal cells instead of from slaughtered animals.However, despite their lack of enthusiasm for the new meat alternative, 41 per cent believe it could be a viable nutritional source because of the need for transition to more sustainable food options and improved animal welfare."Our research has found that Generation Z -- those aged between 18 and 25 years -- are concerned about the environment and animal welfare, yet most are not ready to accept cultured meat and view it with disgust," said a study lead author Diana Bogueva from the University of Sydney in Australia.For the study, the researchers collected Generation Z's opinions on cultured meat via an online survey. At least 227 were randomly asked questions about their demographics, dietary preferences, how they felt about cultured meat and whether they thought it was necessary to accept and consume as well as their preference for different meat alternatives.According to the researchers, in-vitro meat and other alternatives were important as they can help to reduce greenhouse emissions and lead to better animal welfare conditions. During the survey, the researchers found that 17 per cent of respondents rejected all alternatives, including cultured meat, seeing it as chemically produced and heavily processed.The findings showed that 11 per cent rejected all alternatives in favour of increased consumption of fruit and vegetables, saying they will stick to a vegetarian diet.According to the survey, 28 per cent believed cultured meat was acceptable or possibly acceptable if the technology could be mastered. The participants had several concerns relating to cultured meat, including an anticipated taste or disgust, health and safety and whether it was a more sustainable option."Generation Z are unsure whether cultured meat is actually more environmentally- sustainable, described by several respondents as potentially 'resource-consuming' and not being environmental-friendly," said Bogueva.--IANSbu/khz
Sydney - If you're consuming too much and processed meat, kindly take note. Researchers have found that consuming red and processed meat increased a protein compound that may increase the risk of heart disease, stroke and complications in diabetes.
The study, published in the journal Nutrients, suggests high-heat caramelisation of red meat -- a process used extensively in cooking for the resulting nutty flavour and brown colour -- could be bad for our health.
The research from University of South Australia (UniSA) in partnership with the Gyeongsang National University, South Korea provides important dietary insights for people at risk of such degenerative diseases.
"When red meat is seared at high temperatures, such as grilling, roasting or frying, it creates compounds called advanced glycation end products - or AGEs - which when consumed, can accumulate in your body and interfere with normal cell functions," said study author Permal Deo from the UniSA .
"Consumption of high-AGE foods can increase our total daily AGE intake by 25 per cent, with higher levels contributing to vascular and myocardial stiffening, inflammation and oxidative stress - all signs of degenerative disease," Deo added.
For the results, the research team tested the impacts of two diets - one high in red meat and processed grains and the other high in whole grains dairy, nuts and legumes, and white meat using steaming, boiling, stewing and poaching cooking methods.
It found that the diet high in red meat significantly increased AGE levels in blood suggesting it may contribute to disease progression.
According to the researchers, while there are still questions about how dietary AGEs are linked to chronic disease, this research shows that eating red meat will alter AGE levels.
"The message is pretty clear: if we want to reduce heart disease risk, we need to cut back on how much red meat we eat or be more considered about how we cook it," said study researcher Peter Clifton of UniSA.
"Frying, grilling and searing may be the preferred cooking methods of top chefs, but this might not be the best choice for people looking to cut their risk of disease," Clifton added.
"If you want to reduce your risk of excess AGEs, then slow cooked meals could be a better option for long-term health," the study author noted.
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