O:9:"MagpieRSS":23:{s:6:"parser";i:0;s:12:"current_item";a:0:{}s:5:"items";a:10:{i:0;a:11:{s:5:"title";s:116:"Wereldkampioen streng proeven en keuren – Waarom er plaats is voor een Amsterdamse olijfoliecompetitie – Foodlog";s:4:"link";s:149:"https://movieshere.movs.world/lifestyle/wereldkampioen-streng-proeven-en-keuren-waarom-er-plaats-is-voor-een-amsterdamse-olijfoliecompetitie-foodlog/";s:2:"dc";a:1:{s:7:"creator";s:10:"Holly June";}s:7:"pubdate";s:31:"Fri, 03 Jun 2022 09:11:32 +0000";s:8:"category";s:98:"LifestyleAmsterdamseeenFoodlogkeurenolijfoliecompetitieplaatsproevenstrengVoorWaaromWereldkampioen";s:4:"guid";s:39:"https://movieshere.movs.world/?p=122500";s:11:"description";s:857:"Op 31 mei jl. vond de Award Ceremony en prijsuitreiking plaats van de allereerste Amsterdam International Olive Oil Competition (AIOOC), in de Hotelschool The Hague in Amsterdam. Een primeur in Nederland, waar nog niet eerder een olijfolie-concours werd georganiseerd. Nederland is niet echt een olijfolieland, zei organisator Gregor Christiaans in zijn openingswoord. Per hoofd van ... Read more";s:7:"content";a:1:{s:7:"encoded";s:3965:"

Op 31 mei jl. vond de Award Ceremony en prijsuitreiking plaats van de allereerste Amsterdam International Olive Oil Competition (AIOOC), in de Hotelschool The Hague in Amsterdam. Een primeur in Nederland, waar nog niet eerder een olijfolie-concours werd georganiseerd.

Nederland is niet echt een olijfolieland, zei organisator Gregor Christiaans in zijn openingswoord. Per hoofd van de bevolking gebruiken de Nederlanders een schamele 0,9 liter olijfolie per jaar.

‘Streng’
Wereldwijd zijn er talloze olijfoliecompetities. Waarom zou je er dan ook in Amsterdam nog eentje organiseren? Daar is Christiaans uitgesproken over: deze competitie draait om kwaliteit. Nergens anders ter wereld zijn de criteria om voor een medaille in aanmerking te komen zó hoog. Bij de AIOOC moet een olie minimaal 45 scoren om een bronzen medaille in de wacht te slepen. Zilver geldt vanaf 60 punten en goud vanaf 75. Bij andere competities kan soms 25 punten al voldoende zijn.

De olijfoliën zijn eerder deze maand onder dezelfde condities geproefd door een vijfkoppige vakjury. Foodlog nam tijdens de proeverijdagen al een kijkje en kreeg bovendien voorafgaand aan de Award Ceremony door vakjurylid Francesca De Ritis een workshop olijfolie proeven (dat gaat net als met wijn: walsen/verwarmen in je glas, ruiken, klein slokje in je mond beluchten (‘slurpen’) en rondspoelen, eventueel doorslikken).

Chapeau! voor de juryleden die alle oliën hebben beoordeeld op criteria als fruitigheid, bitterheid en scherpte door ze te ruiken, te proeven en te kwalificeren. Maar ook chapeau voor de chefs die – een unicum van de AIOOC – de olies ook geproefd en beoordeeld hebben op hun culinaire kwaliteiten.

Chefs en ambassadeurs
In de zaal bij de Award Ceremony zaten producenten, sponsoren en genodigden uit 11 landen, van Spanje tot Kroatië en van Italië tot Zuid-Afrika. In totaal werden 59 medailles toegekend: 9 bronzen certificaten, 21 zilveren en 29 gouden. In alle drie de categorieën (delicate, medium, intense) was er ook een overall winnaar die een platinum certificate overhandigd kreeg. Tenslotte werden ook de 3 Chef’s Choice Awards uitgereikt, door Dennis Jong (restaurant Soigne in Bussum), Richard Meijer (Sans Frou Frou in Rotterdam) en Leonardo Pacenti (Toscanini in Amsterdam) en juryvoorzitter tv-kok Alain Caron.

De ambassadeurs van Tunesië, Italië en Turkije en een afgevaardigde van de Griekse ambassade reikten de certificaten uit. Het onderstreept het belang dat aan de competitie wordt toegekend en de kansen die ondernemers zien om in en via Nederland hun product af te zetten. Zoals Christiaans half grappend zei: “Verhoging van de Nederlandse consumptie naar minstens 1,5 liter moet toch mogelijk zijn”.

Voor de awardwinnende producenten biedt de AIOOC een mogelijkheid om in Nederland-groeiland voet aan de grond te krijgen. De winnende oliën zullen tijdens diverse proeverijen en beurzen – zoals Gastvrij Rotterdam komende najaar – te proeven zijn. Alle winnaars zijn terug te vinden op de site van de AIOOC.

We wish to thank the writer of this article for this amazing web content

Wereldkampioen streng proeven en keuren – Waarom er plaats is voor een Amsterdamse olijfoliecompetitie – Foodlog

";}s:7:"summary";s:857:"Op 31 mei jl. vond de Award Ceremony en prijsuitreiking plaats van de allereerste Amsterdam International Olive Oil Competition (AIOOC), in de Hotelschool The Hague in Amsterdam. Een primeur in Nederland, waar nog niet eerder een olijfolie-concours werd georganiseerd. Nederland is niet echt een olijfolieland, zei organisator Gregor Christiaans in zijn openingswoord. Per hoofd van ... Read more";s:12:"atom_content";s:3965:"

Op 31 mei jl. vond de Award Ceremony en prijsuitreiking plaats van de allereerste Amsterdam International Olive Oil Competition (AIOOC), in de Hotelschool The Hague in Amsterdam. Een primeur in Nederland, waar nog niet eerder een olijfolie-concours werd georganiseerd.

Nederland is niet echt een olijfolieland, zei organisator Gregor Christiaans in zijn openingswoord. Per hoofd van de bevolking gebruiken de Nederlanders een schamele 0,9 liter olijfolie per jaar.

‘Streng’
Wereldwijd zijn er talloze olijfoliecompetities. Waarom zou je er dan ook in Amsterdam nog eentje organiseren? Daar is Christiaans uitgesproken over: deze competitie draait om kwaliteit. Nergens anders ter wereld zijn de criteria om voor een medaille in aanmerking te komen zó hoog. Bij de AIOOC moet een olie minimaal 45 scoren om een bronzen medaille in de wacht te slepen. Zilver geldt vanaf 60 punten en goud vanaf 75. Bij andere competities kan soms 25 punten al voldoende zijn.

De olijfoliën zijn eerder deze maand onder dezelfde condities geproefd door een vijfkoppige vakjury. Foodlog nam tijdens de proeverijdagen al een kijkje en kreeg bovendien voorafgaand aan de Award Ceremony door vakjurylid Francesca De Ritis een workshop olijfolie proeven (dat gaat net als met wijn: walsen/verwarmen in je glas, ruiken, klein slokje in je mond beluchten (‘slurpen’) en rondspoelen, eventueel doorslikken).

Chapeau! voor de juryleden die alle oliën hebben beoordeeld op criteria als fruitigheid, bitterheid en scherpte door ze te ruiken, te proeven en te kwalificeren. Maar ook chapeau voor de chefs die – een unicum van de AIOOC – de olies ook geproefd en beoordeeld hebben op hun culinaire kwaliteiten.

Chefs en ambassadeurs
In de zaal bij de Award Ceremony zaten producenten, sponsoren en genodigden uit 11 landen, van Spanje tot Kroatië en van Italië tot Zuid-Afrika. In totaal werden 59 medailles toegekend: 9 bronzen certificaten, 21 zilveren en 29 gouden. In alle drie de categorieën (delicate, medium, intense) was er ook een overall winnaar die een platinum certificate overhandigd kreeg. Tenslotte werden ook de 3 Chef’s Choice Awards uitgereikt, door Dennis Jong (restaurant Soigne in Bussum), Richard Meijer (Sans Frou Frou in Rotterdam) en Leonardo Pacenti (Toscanini in Amsterdam) en juryvoorzitter tv-kok Alain Caron.

De ambassadeurs van Tunesië, Italië en Turkije en een afgevaardigde van de Griekse ambassade reikten de certificaten uit. Het onderstreept het belang dat aan de competitie wordt toegekend en de kansen die ondernemers zien om in en via Nederland hun product af te zetten. Zoals Christiaans half grappend zei: “Verhoging van de Nederlandse consumptie naar minstens 1,5 liter moet toch mogelijk zijn”.

Voor de awardwinnende producenten biedt de AIOOC een mogelijkheid om in Nederland-groeiland voet aan de grond te krijgen. De winnende oliën zullen tijdens diverse proeverijen en beurzen – zoals Gastvrij Rotterdam komende najaar – te proeven zijn. Alle winnaars zijn terug te vinden op de site van de AIOOC.

We wish to thank the writer of this article for this amazing web content

Wereldkampioen streng proeven en keuren – Waarom er plaats is voor een Amsterdamse olijfoliecompetitie – Foodlog

";s:14:"date_timestamp";i:1654247492;}i:1;a:11:{s:5:"title";s:148:"Critical about criticism of pesticides – Professor criticizes the press for indiscriminately copying Pesticide Action Network messages – Foodlog";s:4:"link";s:181:"https://movieshere.movs.world/lifestyle/critical-about-criticism-of-pesticides-professor-criticizes-the-press-for-indiscriminately-copying-pesticide-action-network-messages-foodlog/";s:2:"dc";a:1:{s:7:"creator";s:10:"Holly June";}s:7:"pubdate";s:31:"Fri, 03 Jun 2022 06:10:44 +0000";s:8:"category";s:120:"LifestyleActioncopyingcriticalCriticismcriticizesFoodlogindiscriminatelymessagesnetworkpesticidepesticidespressProfessor";s:4:"guid";s:38:"http://movieshere.movs.world/?p=122387";s:11:"description";s:903:"Last week, the research into the presence of plant protection products on fruit and vegetables by the Pesticide Action Network Europe (PAN Europe) received a lot of attention in the Flemish (and also Dutch) media. This international NGO has mapped out how often pesticides of the most harmful category are found. The data would show ... Read more";s:7:"content";a:1:{s:7:"encoded";s:9690:"

Last week, the research into the presence of plant protection products on fruit and vegetables by the Pesticide Action Network Europe (PAN Europe) received a lot of attention in the Flemish (and also Dutch) media. This international NGO has mapped out how often pesticides of the most harmful category are found.

The data would show that this category has been found more often on fruits and vegetables over the years. Although the European Union’s policy is to reduce pesticide use, the amount of contaminated samples has increased by 53 percent over a nine-year period, PAN notes. For kiwis this was a fivefold increase, for apples and pears it was a doubling. In 2019, the most recent year for which data is available, residues were found on 29 percent of fruit in the EU.

Belgium is not spared in the study either. In our country, even in a European context, most harmful plant protection products were found on fruit. In Belgium, 34 percent of the fruit is contaminated with pesticides of the most harmful category. For pears it would even be 87 percent. Ghent University professor Pieter Spanoghe has critical comments on the research, stating that Belgian fruit and vegetables meet all Belgian standards and are absolutely safe.

Belgian fruit and vegetables meet all Belgian standards and are absolutely safe

Felt: What is your primary objection?
Pieter Spanoghe: “PAN is a lobby group that operates worldwide and has a specific goal in mind, namely the elimination of chemical crop protection products. It is a good thing that there are various lobby groups for and against. copying the opposing group must be questioned Everyone would frown if a communication from the crop protection industry were literally copied in the newspaper We would all think that this cannot all be true Can we not today in the opposite direction look and ask ourselves the same thing. What this NGO communicates can’t be true, can it? There is also a revenue model behind an NGO.”

What can you say about PAN’s findings?
“As far as the figures are concerned, I cannot check them in a few days and I will not contradict them. What I can say is that the measurement methods have improved a lot in recent years and the better you can measure and the more expertise you have in have at home, the more components you find. In the PAN study, the “presence” of certain residues is discussed and not about their concentration. It is not because pesticides are found on fruit that there is therefore a risk This claim is rightly seen as scare tactics with the opposite effect on public health, because it could lead to people consuming fewer fruits and vegetables, which is many times worse for our public health.”

How is the use of plant protection products regulated?
“The European Food Safety Authority (EFSA) has determined for each substance how much residue may still be present on fruit and vegetables after correct use. These ‘maximum residue levels’ (MRL), which show whether the grower uses plant protection products according to the label, are so low, that they are still far below the standard of food safety.In an unpublished study that I conducted with colleagues for the Federal Food Safety Agency (FAVV) into the concentrations of plant protection products in our fruit and vegetables, it appears that fruit and vegetables that are market, be absolutely safe.”

In my opinion, the objective of an NGO like PAN would be better aimed at training those 90 percent of farmers to do things differently than to opt for polarization

Why are crop protection products used at all?

“Growers do not use crop protection products for pleasure. Our crops are threatened daily by diseases, pests and weeds. If farmers do nothing about this, they will no longer have crops at the time of harvest. We are not the only ones walking around the globe and like the crops that farmers grow. They also like to eat fungi, bacteria, viruses, insects and other organisms. We compete with them and look for solutions every day to win that competition. One of those solutions is indeed chemical crop protection products. “

Is that the best solution or do we have many alternatives?
“For one farmer the answer is yes, for another farmer the answer is no. We see that the number of farmers who say no is still around 90 percent. The objective of an NGO like PAN would, in my opinion, be better targeted to train those 90 percent of farmers to do things differently than to opt for polarization.”

What role do retail and consumers play?
“Retail applies strict quality criteria and does not tolerate apples with spots, for example. The external quality of the fruit determines people’s purchasing behaviour. Internal quality (presence of pesticides), ecological quality (agriculture follows agro-ecological principles) do not count in their decision. This also prevents farmers from avoiding certain crop protection products.”

This is played out through a brainwashing strategy in such a way that I see farmers, agricultural representatives and politicians who completely go along with it and also believe that they are doing it wrong

Such reporting leads to fear mongering. Do you have any further objections?

“There is daily communication that agriculture is doing wrong: that everything is bad when it comes to impact on people and the environment. This is played out in such a way through a brainwashing strategy that I see farmers, agricultural representatives and politicians who go along completely and also believe they are wrong.”

“Let’s look at the objective facts. Farmers are often pioneers in innovation. They pick up the latest technologies and apply them to their farms. For example, they pay attention to precision spraying technology, they tackle drift where crop protection products evaporate to neighbors, they are committed with the erosion problem and they use crop protection products that are regularly reviewed for their pressure on people and the environment. The harmful crop protection products are inexorably banned. Agriculture really does not stand still and, like any technological sector, is progressing enormously. Often we are told that we should take our children to the farm to teach them that the milk does not come from a tetra can I think today we should take our fellow man to the farm to show them that farming is not the way they do may have experienced in their youth The time is ahead with the farmer gone.”

In communication about agriculture, a brainwashing strategy is played in such a way that farmers, agricultural representatives and politicians fully agree

Finally, critics also point to a cocktail of crop protection products. Even if the residue of the individual substances were below the standard, the combination could still have adverse health effects. What is your response to that?

“The combination effect is limited. On the one hand, this is due to the extremely low concentrations or amounts that we ingest through our diet, whereby science is no longer able to determine whether there is an adverse effect for humans. On the other hand, this – and this is a fallacy in this cocktail thing – because our bodies are very different inside. One drug acts on our red blood cells, the other acts on the stimulus transmission in our nervous system and the third acts on the liver. They don’t all work at the same time and to the same extent on the same target organ in humans.Many substances leave the body as quickly as they enter through the urine.The fat-soluble substances that are accumulated in the body for a long time are all no longer recognized for use in Europe As a result, the image of a cocktail where all the resources are together in the body is not really correct.”

“In the context of this discussion, we can also ask ourselves the impact of chemicals that do not come from crop protection or agriculture. Think of cosmetics, tattoos, cleaning and paint products, shampoos, exhaust gases and not least medicines. “These also put a strain on our body and also contribute to the so-called cocktail story. Fortunately, our body is a very strong machine. If chemicals and damage are caused to cells and organs, the body can repair it very efficiently.”

This article previously appeared on WANT.

We would love to give thanks to the writer of this post for this awesome web content

Critical about criticism of pesticides – Professor criticizes the press for indiscriminately copying Pesticide Action Network messages – Foodlog

";}s:7:"summary";s:903:"Last week, the research into the presence of plant protection products on fruit and vegetables by the Pesticide Action Network Europe (PAN Europe) received a lot of attention in the Flemish (and also Dutch) media. This international NGO has mapped out how often pesticides of the most harmful category are found. The data would show ... Read more";s:12:"atom_content";s:9690:"

Last week, the research into the presence of plant protection products on fruit and vegetables by the Pesticide Action Network Europe (PAN Europe) received a lot of attention in the Flemish (and also Dutch) media. This international NGO has mapped out how often pesticides of the most harmful category are found.

The data would show that this category has been found more often on fruits and vegetables over the years. Although the European Union’s policy is to reduce pesticide use, the amount of contaminated samples has increased by 53 percent over a nine-year period, PAN notes. For kiwis this was a fivefold increase, for apples and pears it was a doubling. In 2019, the most recent year for which data is available, residues were found on 29 percent of fruit in the EU.

Belgium is not spared in the study either. In our country, even in a European context, most harmful plant protection products were found on fruit. In Belgium, 34 percent of the fruit is contaminated with pesticides of the most harmful category. For pears it would even be 87 percent. Ghent University professor Pieter Spanoghe has critical comments on the research, stating that Belgian fruit and vegetables meet all Belgian standards and are absolutely safe.

Belgian fruit and vegetables meet all Belgian standards and are absolutely safe

Felt: What is your primary objection?
Pieter Spanoghe: “PAN is a lobby group that operates worldwide and has a specific goal in mind, namely the elimination of chemical crop protection products. It is a good thing that there are various lobby groups for and against. copying the opposing group must be questioned Everyone would frown if a communication from the crop protection industry were literally copied in the newspaper We would all think that this cannot all be true Can we not today in the opposite direction look and ask ourselves the same thing. What this NGO communicates can’t be true, can it? There is also a revenue model behind an NGO.”

What can you say about PAN’s findings?
“As far as the figures are concerned, I cannot check them in a few days and I will not contradict them. What I can say is that the measurement methods have improved a lot in recent years and the better you can measure and the more expertise you have in have at home, the more components you find. In the PAN study, the “presence” of certain residues is discussed and not about their concentration. It is not because pesticides are found on fruit that there is therefore a risk This claim is rightly seen as scare tactics with the opposite effect on public health, because it could lead to people consuming fewer fruits and vegetables, which is many times worse for our public health.”

How is the use of plant protection products regulated?
“The European Food Safety Authority (EFSA) has determined for each substance how much residue may still be present on fruit and vegetables after correct use. These ‘maximum residue levels’ (MRL), which show whether the grower uses plant protection products according to the label, are so low, that they are still far below the standard of food safety.In an unpublished study that I conducted with colleagues for the Federal Food Safety Agency (FAVV) into the concentrations of plant protection products in our fruit and vegetables, it appears that fruit and vegetables that are market, be absolutely safe.”

In my opinion, the objective of an NGO like PAN would be better aimed at training those 90 percent of farmers to do things differently than to opt for polarization

Why are crop protection products used at all?

“Growers do not use crop protection products for pleasure. Our crops are threatened daily by diseases, pests and weeds. If farmers do nothing about this, they will no longer have crops at the time of harvest. We are not the only ones walking around the globe and like the crops that farmers grow. They also like to eat fungi, bacteria, viruses, insects and other organisms. We compete with them and look for solutions every day to win that competition. One of those solutions is indeed chemical crop protection products. “

Is that the best solution or do we have many alternatives?
“For one farmer the answer is yes, for another farmer the answer is no. We see that the number of farmers who say no is still around 90 percent. The objective of an NGO like PAN would, in my opinion, be better targeted to train those 90 percent of farmers to do things differently than to opt for polarization.”

What role do retail and consumers play?
“Retail applies strict quality criteria and does not tolerate apples with spots, for example. The external quality of the fruit determines people’s purchasing behaviour. Internal quality (presence of pesticides), ecological quality (agriculture follows agro-ecological principles) do not count in their decision. This also prevents farmers from avoiding certain crop protection products.”

This is played out through a brainwashing strategy in such a way that I see farmers, agricultural representatives and politicians who completely go along with it and also believe that they are doing it wrong

Such reporting leads to fear mongering. Do you have any further objections?

“There is daily communication that agriculture is doing wrong: that everything is bad when it comes to impact on people and the environment. This is played out in such a way through a brainwashing strategy that I see farmers, agricultural representatives and politicians who go along completely and also believe they are wrong.”

“Let’s look at the objective facts. Farmers are often pioneers in innovation. They pick up the latest technologies and apply them to their farms. For example, they pay attention to precision spraying technology, they tackle drift where crop protection products evaporate to neighbors, they are committed with the erosion problem and they use crop protection products that are regularly reviewed for their pressure on people and the environment. The harmful crop protection products are inexorably banned. Agriculture really does not stand still and, like any technological sector, is progressing enormously. Often we are told that we should take our children to the farm to teach them that the milk does not come from a tetra can I think today we should take our fellow man to the farm to show them that farming is not the way they do may have experienced in their youth The time is ahead with the farmer gone.”

In communication about agriculture, a brainwashing strategy is played in such a way that farmers, agricultural representatives and politicians fully agree

Finally, critics also point to a cocktail of crop protection products. Even if the residue of the individual substances were below the standard, the combination could still have adverse health effects. What is your response to that?

“The combination effect is limited. On the one hand, this is due to the extremely low concentrations or amounts that we ingest through our diet, whereby science is no longer able to determine whether there is an adverse effect for humans. On the other hand, this – and this is a fallacy in this cocktail thing – because our bodies are very different inside. One drug acts on our red blood cells, the other acts on the stimulus transmission in our nervous system and the third acts on the liver. They don’t all work at the same time and to the same extent on the same target organ in humans.Many substances leave the body as quickly as they enter through the urine.The fat-soluble substances that are accumulated in the body for a long time are all no longer recognized for use in Europe As a result, the image of a cocktail where all the resources are together in the body is not really correct.”

“In the context of this discussion, we can also ask ourselves the impact of chemicals that do not come from crop protection or agriculture. Think of cosmetics, tattoos, cleaning and paint products, shampoos, exhaust gases and not least medicines. “These also put a strain on our body and also contribute to the so-called cocktail story. Fortunately, our body is a very strong machine. If chemicals and damage are caused to cells and organs, the body can repair it very efficiently.”

This article previously appeared on WANT.

We would love to give thanks to the writer of this post for this awesome web content

Critical about criticism of pesticides – Professor criticizes the press for indiscriminately copying Pesticide Action Network messages – Foodlog

";s:14:"date_timestamp";i:1654236644;}i:2;a:11:{s:5:"title";s:51:"Sustainable travel with Booking.com – Fashionismo";s:4:"link";s:88:"https://movieshere.movs.world/lifestyle/sustainable-travel-with-booking-com-fashionismo/";s:2:"dc";a:1:{s:7:"creator";s:10:"Holly June";}s:7:"pubdate";s:31:"Fri, 03 Jun 2022 03:09:55 +0000";s:8:"category";s:47:"LifestyleBookingcomFashionismosustainableTravel";s:4:"guid";s:39:"https://movieshere.movs.world/?p=122269";s:11:"description";s:626:"“Few things are cooler than traveling”, this is a popular statement and difficult to disagree with, let’s face it! Whether it’s a smooth trip next door or an adventure around the world, a trip stirs expectations, dreams and emotions! From planning to checkout, it’s amazing and memorable moments for anyone I see a new beginning ... Read more";s:7:"content";a:1:{s:7:"encoded";s:9963:"

“Few things are cooler than traveling”, this is a popular statement and difficult to disagree with, let’s face it! Whether it’s a smooth trip next door or an adventure around the world, a trip stirs expectations, dreams and emotions! From planning to checkout, it’s amazing and memorable moments for anyone I see a new beginning of era!

My last trip was in December/January 2020 and after that came a pregnancy, a pandemic and a birth – and rebirth! As a good travel lover and her plans, she thought that precisely because of these factors she would not travel anytime soon, but then came the resumption, vaccination and a strong projection of improvement… and the icing on the cake? 40 years in sight! Soon, my favorite city in the world was back on the radar: New York!

And if few things are cooler than traveling, PLANNING is a joy on its own! Seeing landscapes, preparing itineraries, organizing restaurants, museums and hotels… oh, how I miss charming, cozy and pampering accommodation! And this trip of mine had a special company: Booking.com! As long as I understand myself as a digital traveler, I always turn to Booking.com to book my accommodations and this time it was a special experience! Did you know that your website and app now focus on sustainable travel?! After all, this “post” pandemic world may even be in transition, but the issue of sustainability is present – it’s urgent – in different sectors and with travel it would be no different!

HOW DOES THIS SUSTAINABILITY THEME WORK IN THE WORLD OF ACCOMMODATIONS?

Simple and practical! Do you know when you search for a destination on the Booking.com and activate filters like “budget”, “stars”, “property type”, “amenities” and many others? They now have a new filter called “Sustainable Travel Participating Accommodations”! And when you activate it, certified accommodations are selected that are part of this program created by Booking.com and that have taken significant steps to make your stay more sustainable!

And the changes are the most everyday, such as recycling waste, reused towels, low water consumption or even measures that impact the local community, its surroundings and, of course, nature! From micro to macro, from short to long term, these are urgent changes and initiatives that deserve to be endorsed.

sustainable travel

SUSTAINABLE TRAVEL REPORT 2022

And this is an agenda that is more than “fashionable”, it is necessary and increasingly inserted not only in the routine of companies, but in the planning of travelers. In 2022, Booking.com published insights from a survey carried out with more than 30,000 travelers from 32 countries, and one of the main indications was precisely this: 9 out of 10 Brazilian tourists want to try harder next year to travel sustainably and It all starts with choosing accommodation and destination!

These tourists are choosing to put the planet first and turning to brands with sustainable flags to make travel with more purpose. Nice, huh? Without a doubt, these responsible trips become more creative and emotional!

There are currently more than 115,000 accommodations worldwide with the “Sustainable Travel” seal certified by Booking.com. In Brazil there are more than 7,500 and New York – that has lived a reinvention in all aspects – is the 3rd US city with the highest proportion of stays that have this seal.

sustainable travel

STORING YOUR BAG IN A SUSTAINABLE WAY!

And the subject inspired me to seek to make a more sustainable, simple and practical suitcase, after all, traveling with children requires all that! Starting with a strategic suitcase and without the need for the famous “buy there”, everything organized correctly to work here and there. Many ecobags and cloth bags that divided and organized the looks more efficiently. All the packaging of beauty products and travel size pots and returnable so as not to create any more waste for the city that is not mine.

It’s small details that make all the difference and on @Fashionismo’s Instagram I made a video detailing all this content and, at the end of the trip, I can say with confidence: it was the best bag I’ve ever packed!

TRAVELING RESPONSIBLY IS NECESSARY!

I imagine that now, with the pandemic becoming less scary, vaccinations up to date and increasingly assertive safety protocols, the possibility of traveling is already seen with different eyes! And whether it’s a quick trip and with less costs or that liberating trip of dreams, the sustainability agenda will be more commonplace and included in our itineraries!

sustainable travel

Upon entering the website or app of Booking.comactivate the “Sustainable Travel” seal and notice the accommodations and every detail that impacts this new way of staying!

We would like to give thanks to the author of this post for this awesome material

Sustainable travel with Booking.com – Fashionismo

";}s:7:"summary";s:626:"“Few things are cooler than traveling”, this is a popular statement and difficult to disagree with, let’s face it! Whether it’s a smooth trip next door or an adventure around the world, a trip stirs expectations, dreams and emotions! From planning to checkout, it’s amazing and memorable moments for anyone I see a new beginning ... Read more";s:12:"atom_content";s:9963:"

“Few things are cooler than traveling”, this is a popular statement and difficult to disagree with, let’s face it! Whether it’s a smooth trip next door or an adventure around the world, a trip stirs expectations, dreams and emotions! From planning to checkout, it’s amazing and memorable moments for anyone I see a new beginning of era!

My last trip was in December/January 2020 and after that came a pregnancy, a pandemic and a birth – and rebirth! As a good travel lover and her plans, she thought that precisely because of these factors she would not travel anytime soon, but then came the resumption, vaccination and a strong projection of improvement… and the icing on the cake? 40 years in sight! Soon, my favorite city in the world was back on the radar: New York!

And if few things are cooler than traveling, PLANNING is a joy on its own! Seeing landscapes, preparing itineraries, organizing restaurants, museums and hotels… oh, how I miss charming, cozy and pampering accommodation! And this trip of mine had a special company: Booking.com! As long as I understand myself as a digital traveler, I always turn to Booking.com to book my accommodations and this time it was a special experience! Did you know that your website and app now focus on sustainable travel?! After all, this “post” pandemic world may even be in transition, but the issue of sustainability is present – it’s urgent – in different sectors and with travel it would be no different!

HOW DOES THIS SUSTAINABILITY THEME WORK IN THE WORLD OF ACCOMMODATIONS?

Simple and practical! Do you know when you search for a destination on the Booking.com and activate filters like “budget”, “stars”, “property type”, “amenities” and many others? They now have a new filter called “Sustainable Travel Participating Accommodations”! And when you activate it, certified accommodations are selected that are part of this program created by Booking.com and that have taken significant steps to make your stay more sustainable!

And the changes are the most everyday, such as recycling waste, reused towels, low water consumption or even measures that impact the local community, its surroundings and, of course, nature! From micro to macro, from short to long term, these are urgent changes and initiatives that deserve to be endorsed.

sustainable travel

SUSTAINABLE TRAVEL REPORT 2022

And this is an agenda that is more than “fashionable”, it is necessary and increasingly inserted not only in the routine of companies, but in the planning of travelers. In 2022, Booking.com published insights from a survey carried out with more than 30,000 travelers from 32 countries, and one of the main indications was precisely this: 9 out of 10 Brazilian tourists want to try harder next year to travel sustainably and It all starts with choosing accommodation and destination!

These tourists are choosing to put the planet first and turning to brands with sustainable flags to make travel with more purpose. Nice, huh? Without a doubt, these responsible trips become more creative and emotional!

There are currently more than 115,000 accommodations worldwide with the “Sustainable Travel” seal certified by Booking.com. In Brazil there are more than 7,500 and New York – that has lived a reinvention in all aspects – is the 3rd US city with the highest proportion of stays that have this seal.

sustainable travel

STORING YOUR BAG IN A SUSTAINABLE WAY!

And the subject inspired me to seek to make a more sustainable, simple and practical suitcase, after all, traveling with children requires all that! Starting with a strategic suitcase and without the need for the famous “buy there”, everything organized correctly to work here and there. Many ecobags and cloth bags that divided and organized the looks more efficiently. All the packaging of beauty products and travel size pots and returnable so as not to create any more waste for the city that is not mine.

It’s small details that make all the difference and on @Fashionismo’s Instagram I made a video detailing all this content and, at the end of the trip, I can say with confidence: it was the best bag I’ve ever packed!

TRAVELING RESPONSIBLY IS NECESSARY!

I imagine that now, with the pandemic becoming less scary, vaccinations up to date and increasingly assertive safety protocols, the possibility of traveling is already seen with different eyes! And whether it’s a quick trip and with less costs or that liberating trip of dreams, the sustainability agenda will be more commonplace and included in our itineraries!

sustainable travel

Upon entering the website or app of Booking.comactivate the “Sustainable Travel” seal and notice the accommodations and every detail that impacts this new way of staying!

We would like to give thanks to the author of this post for this awesome material

Sustainable travel with Booking.com – Fashionismo

";s:14:"date_timestamp";i:1654225795;}i:3;a:11:{s:5:"title";s:67:"Tutti i dettagli della Explora I: la prima nave luxury griffata Msc";s:4:"link";s:107:"https://movieshere.movs.world/lifestyle/tutti-i-dettagli-della-explora-i-la-prima-nave-luxury-griffata-msc/";s:2:"dc";a:1:{s:7:"creator";s:10:"Holly June";}s:7:"pubdate";s:31:"Fri, 03 Jun 2022 00:08:24 +0000";s:8:"category";s:60:"LifestyledelladettagliexploragriffataluxuryMscnaveprimatutti";s:4:"guid";s:39:"https://movieshere.movs.world/?p=122195";s:11:"description";s:690:"Un totale di 461 cabine, tra suite, penthouse e residenze tutte fronte oceano con balconi o terrazze, a cui si aggiungeranno dieci esperienze culinarie, altrettanti bar e lounge interne ed esterne con format dedicati di intrattenimento, quattro piscine, ampi spazi outdoor, oltre mille metri quadrati di ambienti benessere dal taglio olistico, strutture per il fitness e ... Read more";s:7:"content";a:1:{s:7:"encoded";s:6398:"

Un totale di 461 cabine, tra suite, penthouse e residenze tutte fronte oceano con balconi o terrazze, a cui si aggiungeranno dieci esperienze culinarie, altrettanti bar e lounge interne ed esterne con format dedicati di intrattenimento, quattro piscine, ampi spazi outdoor, oltre mille metri quadrati di ambienti benessere dal taglio olistico, strutture per il fitness e molto altro, per una stazza complessiva di circa 64 mila tonnellate. Il tutto arricchito da un rapporto staff-ospiti di 1,25 a 1, da vera ospitalità del lusso. Sono solo alcuni dei dettagli della nuova Explora I, svelati durante la cerimonia di float-out avvenuta lunedì presso gli stabilimenti Fincantieri di Monfalcone. Si tratta della nave di debutto del nuovo brand luxury del gruppo Msc, Explora Journeys, il cui viaggio inaugurale è previsto da Barcellona a maggio 2023.

20220530 150707

Il mock-up di una delle cabine – residenze

Nel dettaglio l’offerta cabine della Explora I si articolerà in 301 Ocean terrace suite da 35 metri quadrati totali (compreso lo spazio esterno) e 70 Ocean grand terrace da 39 mq. Ci saranno inoltre sette Penthouse da 43 e 48 metri quadrati, dieci Deluxe penthouse dai 48 ai 61 mq, 40 Premier penthouse da 52 mq e ancora dieci Grand penthouse dai 60 ai 68 mq. A tutto ciò si affiancheranno dieci Cove residence da 70 a 80 mq, sei Retreat residence da 77 a 81 mq, quattro Serenity residence da 113 a 126 mq e due Cocoon residence da 149 mq. Infine, il prodotto top, la Owner’s residence, la residenza dell’Armatore, da ben 280 mq con un terrazzo che da solo occuperà una superficie di 125 mq.

20220530 152037 e1654077892118

Serena Melania

Tutte le navi Explora Journeys attualmente previste (quattro in totale fino al 2026) saranno dotate delle ultime tecnologie ambientali e navali: le imbarcazioni integreranno la più recente tecnologia di riduzione selettiva catalitica per consentire una riduzione delle emissioni di ossido di azoto del 90%, saranno provviste di connettori plug-in di alimentazione da terra per ridurre le emissione in porto e monteranno sistemi di gestione del rumore sottomarino per tutelare le specie marine. Le navi avranno inoltre un’ampia serie di dotazioni di bordo ad alta efficienza energetica per ottimizzare l’uso dei motori e ridurre ulteriormente le emissioni. Explora III e IV, come rivelato proprio a Monfalcone, saranno per di più alimentate a Lng.

Il viaggio inaugurale di Explora I, guidata dal comandante Serena Melania, si svolgerà a maggio 2023 con un itinerario nel Mediterraneo di 11 notti da Barcellona ad Atene. Nel suo primo anno di attività, toccherà 132 porti in 40 paesi, comprese due destinazioni mai visitate prima da navi da crociera, quali Kastellorizo in Grecia e Saint Pierre in Martinica. Per maggiori dettagli sulla prima stagione dell’unità di debutto di Explora Journeys, cliccate qui.

We wish to give thanks to the author of this post for this remarkable material

Tutti i dettagli della Explora I: la prima nave luxury griffata Msc

";}s:7:"summary";s:690:"Un totale di 461 cabine, tra suite, penthouse e residenze tutte fronte oceano con balconi o terrazze, a cui si aggiungeranno dieci esperienze culinarie, altrettanti bar e lounge interne ed esterne con format dedicati di intrattenimento, quattro piscine, ampi spazi outdoor, oltre mille metri quadrati di ambienti benessere dal taglio olistico, strutture per il fitness e ... Read more";s:12:"atom_content";s:6398:"

Un totale di 461 cabine, tra suite, penthouse e residenze tutte fronte oceano con balconi o terrazze, a cui si aggiungeranno dieci esperienze culinarie, altrettanti bar e lounge interne ed esterne con format dedicati di intrattenimento, quattro piscine, ampi spazi outdoor, oltre mille metri quadrati di ambienti benessere dal taglio olistico, strutture per il fitness e molto altro, per una stazza complessiva di circa 64 mila tonnellate. Il tutto arricchito da un rapporto staff-ospiti di 1,25 a 1, da vera ospitalità del lusso. Sono solo alcuni dei dettagli della nuova Explora I, svelati durante la cerimonia di float-out avvenuta lunedì presso gli stabilimenti Fincantieri di Monfalcone. Si tratta della nave di debutto del nuovo brand luxury del gruppo Msc, Explora Journeys, il cui viaggio inaugurale è previsto da Barcellona a maggio 2023.

20220530 150707

Il mock-up di una delle cabine – residenze

Nel dettaglio l’offerta cabine della Explora I si articolerà in 301 Ocean terrace suite da 35 metri quadrati totali (compreso lo spazio esterno) e 70 Ocean grand terrace da 39 mq. Ci saranno inoltre sette Penthouse da 43 e 48 metri quadrati, dieci Deluxe penthouse dai 48 ai 61 mq, 40 Premier penthouse da 52 mq e ancora dieci Grand penthouse dai 60 ai 68 mq. A tutto ciò si affiancheranno dieci Cove residence da 70 a 80 mq, sei Retreat residence da 77 a 81 mq, quattro Serenity residence da 113 a 126 mq e due Cocoon residence da 149 mq. Infine, il prodotto top, la Owner’s residence, la residenza dell’Armatore, da ben 280 mq con un terrazzo che da solo occuperà una superficie di 125 mq.

20220530 152037 e1654077892118

Serena Melania

Tutte le navi Explora Journeys attualmente previste (quattro in totale fino al 2026) saranno dotate delle ultime tecnologie ambientali e navali: le imbarcazioni integreranno la più recente tecnologia di riduzione selettiva catalitica per consentire una riduzione delle emissioni di ossido di azoto del 90%, saranno provviste di connettori plug-in di alimentazione da terra per ridurre le emissione in porto e monteranno sistemi di gestione del rumore sottomarino per tutelare le specie marine. Le navi avranno inoltre un’ampia serie di dotazioni di bordo ad alta efficienza energetica per ottimizzare l’uso dei motori e ridurre ulteriormente le emissioni. Explora III e IV, come rivelato proprio a Monfalcone, saranno per di più alimentate a Lng.

Il viaggio inaugurale di Explora I, guidata dal comandante Serena Melania, si svolgerà a maggio 2023 con un itinerario nel Mediterraneo di 11 notti da Barcellona ad Atene. Nel suo primo anno di attività, toccherà 132 porti in 40 paesi, comprese due destinazioni mai visitate prima da navi da crociera, quali Kastellorizo in Grecia e Saint Pierre in Martinica. Per maggiori dettagli sulla prima stagione dell’unità di debutto di Explora Journeys, cliccate qui.

We wish to give thanks to the author of this post for this remarkable material

Tutti i dettagli della Explora I: la prima nave luxury griffata Msc

";s:14:"date_timestamp";i:1654214904;}i:4;a:11:{s:5:"title";s:90:"Brexit paves the way for gene editing – English do what Europe does not dare – Foodlog";s:4:"link";s:123:"https://movieshere.movs.world/lifestyle/brexit-paves-the-way-for-gene-editing-english-do-what-europe-does-not-dare-foodlog/";s:2:"dc";a:1:{s:7:"creator";s:10:"Holly June";}s:7:"pubdate";s:31:"Thu, 02 Jun 2022 21:07:14 +0000";s:8:"category";s:51:"LifestyleBrexiteditingEnglishEuropeFoodlogGenepaves";s:4:"guid";s:39:"https://movieshere.movs.world/?p=122090";s:11:"description";s:732:"Gene-editing is a technique that allows you to quickly and accurately make small changes in the DNA of a plant that also occur during traditional crop breeding. With the bill, England makes use of its Brexit achievements and the country is following a different course than the European Union. †Let’s take back control” was a ... Read more";s:7:"content";a:1:{s:7:"encoded";s:3070:"

Gene-editing is a technique that allows you to quickly and accurately make small changes in the DNA of a plant that also occur during traditional crop breeding.

With the bill, England makes use of its Brexit achievements and the country is following a different course than the European Union. †Let’s take back control” was a famous Brexit slogan, which is now becoming reality.

Falling in the EU gene-editing techniques such as CRISPR-Cas under the same strict European legislation to which genetically modified organisms (GMOs) are also bound. A complicated admission process makes it more difficult and expensive for European breeders to develop new varieties. As we wrote before: much to their disappointment.

The new English law offers breeders many more options. Where they previously had to wait 10 years for approval for a gene-edited crop, the law may reduce that to 1 year. With great advantages: gene editing has the potential increase food security and reduce the use of pesticides and fertilizers and also to increase the nutritional value of crops.

The law still has to pass the parliament. A second hurdle is the limited enthusiasm among shopkeepers. Supermarkets don’t stand in line yet gene-edited put products on the shelves. In Wales and Scotland, the legislation regarding gene-editing still in line with the EU. This limits the market and therefore the enthusiasm among developers and growers. However, it seems that public opinion on gene editing less negative is then, for example, the late 1990s, when the anti-GMO movement in England was at its strongest.

If the law passes, a close check on gene-edited products are needed because it is impossible to detect whether a product gene-edited is. The changes in the DNA are indistinguishable from natural mutations.

We would love to say thanks to the author of this article for this remarkable content

Brexit paves the way for gene editing – English do what Europe does not dare – Foodlog

";}s:7:"summary";s:732:"Gene-editing is a technique that allows you to quickly and accurately make small changes in the DNA of a plant that also occur during traditional crop breeding. With the bill, England makes use of its Brexit achievements and the country is following a different course than the European Union. †Let’s take back control” was a ... Read more";s:12:"atom_content";s:3070:"

Gene-editing is a technique that allows you to quickly and accurately make small changes in the DNA of a plant that also occur during traditional crop breeding.

With the bill, England makes use of its Brexit achievements and the country is following a different course than the European Union. †Let’s take back control” was a famous Brexit slogan, which is now becoming reality.

Falling in the EU gene-editing techniques such as CRISPR-Cas under the same strict European legislation to which genetically modified organisms (GMOs) are also bound. A complicated admission process makes it more difficult and expensive for European breeders to develop new varieties. As we wrote before: much to their disappointment.

The new English law offers breeders many more options. Where they previously had to wait 10 years for approval for a gene-edited crop, the law may reduce that to 1 year. With great advantages: gene editing has the potential increase food security and reduce the use of pesticides and fertilizers and also to increase the nutritional value of crops.

The law still has to pass the parliament. A second hurdle is the limited enthusiasm among shopkeepers. Supermarkets don’t stand in line yet gene-edited put products on the shelves. In Wales and Scotland, the legislation regarding gene-editing still in line with the EU. This limits the market and therefore the enthusiasm among developers and growers. However, it seems that public opinion on gene editing less negative is then, for example, the late 1990s, when the anti-GMO movement in England was at its strongest.

If the law passes, a close check on gene-edited products are needed because it is impossible to detect whether a product gene-edited is. The changes in the DNA are indistinguishable from natural mutations.

We would love to say thanks to the author of this article for this remarkable content

Brexit paves the way for gene editing – English do what Europe does not dare – Foodlog

";s:14:"date_timestamp";i:1654204034;}i:5;a:11:{s:5:"title";s:47:"Emotion games to print: the best-of! – CPMHK";s:4:"link";s:81:"https://movieshere.movs.world/lifestyle/emotion-games-to-print-the-best-of-cpmhk/";s:2:"dc";a:1:{s:7:"creator";s:10:"Holly June";}s:7:"pubdate";s:31:"Thu, 02 Jun 2022 18:06:21 +0000";s:8:"category";s:37:"LifestyleBestofCPMHKEmotionGamesprint";s:4:"guid";s:39:"https://movieshere.movs.world/?p=121950";s:11:"description";s:557:"What are the emotion games to print indispensable ? Whether it is to help our child recognize them, understand them, express them, manage them or get rid of them, games concerning emotions can help a lot on a daily basis. Here I offer you my 5 favorites, and offer you the cute printables that go ... Read more";s:7:"content";a:1:{s:7:"encoded";s:9569:"

What are the emotion games to print indispensable ? Whether it is to help our child recognize them, understand them, express them, manage them or get rid of them, games concerning emotions can help a lot on a daily basis. Here I offer you my 5 favorites, and offer you the cute printables that go with them! To download for free and print quietly 😉.

GAME OF EMOTIONS TO PRINT: THE MEMORY

Here is a little memory game that will allow your child to learn to (better) put words to what he feels, and thus train him to express his emotions with words rather than internalizing them.

It is therefore a memory game of emotions to which we can add a different rule to each game:

Part 1:

Part 2:

Part 3:

“Ah, mum, do you also sometimes feel sad? Or to find that things are unfair? So I have the right to feel that, it’s okay? What happiness to realize that he is not the only one to feel multicolored emotions… His parents and all the other people too! What a relief !

cartes memory emotions

Games of emotions to print: the memory

GAME OF EMOTIONS TO PRINT: THE BALLOON OF WORRIES

Here is a small exercise widely used in sophrology to get rid of negative emotions, such as anger or sadness. It is very effective for our children, but also on us, adults! Personally, I use it when I’m angry, and I love it! I invite you to test it, to take 7 real minutes to ask yourself and really visualize the images described below. You’ll see, it’s magic! A printable to stick in the toilet, and to do as soon as you or your child want to feel more peaceful!

Balloon_Worries

Games of emotions to print: the ball of worries

GAME OF EMOTIONS TO PRINT: ANGER CARDS

Like all emotions, anger is very useful! It allows us to know when things are not going well, and it is better to listen to it than to bury it, at the risk of it reappearing even stronger a few hours or years later. Expressing anger therefore has great virtues, provided you do not direct it against someone else… This emotional game is 8 anger cards that will help your child choose how to express his anger other than by insulting his brother or hitting his parents 😉.

  • Hit the air
  • Cut a newspaper into a thousand pieces
  • Shouting in an adapted room
  • Roar like a lion
  • Repeating “I’m not happy because…”
  • Draw your anger
  • Hit a cushion with a stick
  • Clap hard in the hand of Dad or Mom

The angry cards

Emotion games to print: angry cards

GAME OF EMOTIONS TO PRINT: THE WHEEL OF EMOTIONS

Learning to express what you feel avoids swallowing a negative emotion, and it comes out a few hours or years later on someone else. Let’s give our children the right to express their emotions, without blaming them. Because there is nothing “bad” about an emotion, it is neither good nor bad, and expressing it is the first step in being able to manage it.

Here is a wheel of emotions like no other… And whose precision will help us detect what is hidden behind this grumpy face that our child has been wearing since he came home. Once the emotion has been detected, above all, let’s not forget to respond with empathy: “I understand that you feel this, because it must be difficult when…” And not with: “No, of course not…!” Once our child feels understood and confident, let’s try to see how we can help him overcome all this. But already, just giving him the opportunity to talk about it will help him a lot.

wheel of emotions printable

Games of emotions to print: the wheel of emotions

You are ready to accompany the small and big torments, joy, sadness, fear, anger, or crisis of your children… But don’t forget either that our children learn just as much by playing, as by being modeled on… you! So take care of yourself ❤️.

We wish to say thanks to the author of this write-up for this incredible material

Emotion games to print: the best-of! – CPMHK

";}s:7:"summary";s:557:"What are the emotion games to print indispensable ? Whether it is to help our child recognize them, understand them, express them, manage them or get rid of them, games concerning emotions can help a lot on a daily basis. Here I offer you my 5 favorites, and offer you the cute printables that go ... Read more";s:12:"atom_content";s:9569:"

What are the emotion games to print indispensable ? Whether it is to help our child recognize them, understand them, express them, manage them or get rid of them, games concerning emotions can help a lot on a daily basis. Here I offer you my 5 favorites, and offer you the cute printables that go with them! To download for free and print quietly 😉.

GAME OF EMOTIONS TO PRINT: THE MEMORY

Here is a little memory game that will allow your child to learn to (better) put words to what he feels, and thus train him to express his emotions with words rather than internalizing them.

It is therefore a memory game of emotions to which we can add a different rule to each game:

Part 1:

Part 2:

Part 3:

“Ah, mum, do you also sometimes feel sad? Or to find that things are unfair? So I have the right to feel that, it’s okay? What happiness to realize that he is not the only one to feel multicolored emotions… His parents and all the other people too! What a relief !

cartes memory emotions

Games of emotions to print: the memory

GAME OF EMOTIONS TO PRINT: THE BALLOON OF WORRIES

Here is a small exercise widely used in sophrology to get rid of negative emotions, such as anger or sadness. It is very effective for our children, but also on us, adults! Personally, I use it when I’m angry, and I love it! I invite you to test it, to take 7 real minutes to ask yourself and really visualize the images described below. You’ll see, it’s magic! A printable to stick in the toilet, and to do as soon as you or your child want to feel more peaceful!

Balloon_Worries

Games of emotions to print: the ball of worries

GAME OF EMOTIONS TO PRINT: ANGER CARDS

Like all emotions, anger is very useful! It allows us to know when things are not going well, and it is better to listen to it than to bury it, at the risk of it reappearing even stronger a few hours or years later. Expressing anger therefore has great virtues, provided you do not direct it against someone else… This emotional game is 8 anger cards that will help your child choose how to express his anger other than by insulting his brother or hitting his parents 😉.

  • Hit the air
  • Cut a newspaper into a thousand pieces
  • Shouting in an adapted room
  • Roar like a lion
  • Repeating “I’m not happy because…”
  • Draw your anger
  • Hit a cushion with a stick
  • Clap hard in the hand of Dad or Mom

The angry cards

Emotion games to print: angry cards

GAME OF EMOTIONS TO PRINT: THE WHEEL OF EMOTIONS

Learning to express what you feel avoids swallowing a negative emotion, and it comes out a few hours or years later on someone else. Let’s give our children the right to express their emotions, without blaming them. Because there is nothing “bad” about an emotion, it is neither good nor bad, and expressing it is the first step in being able to manage it.

Here is a wheel of emotions like no other… And whose precision will help us detect what is hidden behind this grumpy face that our child has been wearing since he came home. Once the emotion has been detected, above all, let’s not forget to respond with empathy: “I understand that you feel this, because it must be difficult when…” And not with: “No, of course not…!” Once our child feels understood and confident, let’s try to see how we can help him overcome all this. But already, just giving him the opportunity to talk about it will help him a lot.

wheel of emotions printable

Games of emotions to print: the wheel of emotions

You are ready to accompany the small and big torments, joy, sadness, fear, anger, or crisis of your children… But don’t forget either that our children learn just as much by playing, as by being modeled on… you! So take care of yourself ❤️.

We wish to say thanks to the author of this write-up for this incredible material

Emotion games to print: the best-of! – CPMHK

";s:14:"date_timestamp";i:1654193181;}i:6;a:11:{s:5:"title";s:87:"Vacanza Promo launches the new Ole ‘Club villages product. Focus on Sharm and Mykonos";s:4:"link";s:124:"https://movieshere.movs.world/lifestyle/vacanza-promo-launches-the-new-ole-club-villages-product-focus-on-sharm-and-mykonos/";s:2:"dc";a:1:{s:7:"creator";s:10:"Holly June";}s:7:"pubdate";s:31:"Thu, 02 Jun 2022 15:05:25 +0000";s:8:"category";s:68:"LifestyleClubfocuslaunchesMykonosOleProductPromoSharmvacanzavillages";s:4:"guid";s:39:"https://movieshere.movs.world/?p=121811";s:11:"description";s:723:"The Seti Sharm Sharm and Mykonos are the two top destinations chosen by Vacanza Promo for the new Ole ‘Club product. “The goal – he explains Danilo Gorla, marketing director of Vacanza Promo – is to provide our guests with a village atmosphere with attention to hotel services and value for money. The quality standards ... Read more";s:7:"content";a:1:{s:7:"encoded";s:3854:"

The Seti Sharm

Sharm and Mykonos are the two top destinations chosen by Vacanza Promo for the new Ole ‘Club product. “The goal – he explains Danilo Gorla, marketing director of Vacanza Promo – is to provide our guests with a village atmosphere with attention to hotel services and value for money. The quality standards will be uniform in all clubs with the presence of guest relations and soft entertainment “.

The Egyptian club of Sharm will be the 4-star Seti Sharm in particular, known for some time on the Italian market; located directly on the beach a few steps from the Old Market, it is two kilometers from Ras um Sid and six from Naama Bay. Associated with the Red Sea operation, which had a strong restart, “we have also decided – continues Gorla – to start a charter operation that will make us protagonists from Parma airport from 15 July to 16 September, with weekly departures on Fridays in collaboration with the airline Almasria Airlines. A stopover in Naples is also planned, to favor a rapidly growing Southern market “.

The second Ole ‘Club will be the 4-star Anastasia Village in Mykonos, in the bay of Sant’Anna, also very well known on the Italian market and a historic product of importance in the past. The village is located in a panoramic position overlooking the bay of Aghia Anna, whose long and wide sandy beach, easily reachable on foot, is much appreciated for the favorable climatic conditions that characterize it. Other Ole ‘Clubs will also be available immediately in Crete, Mallorca, Gran Canaria, as well as in Sicily and Puglia..

The commercial team will be coordinated by Maurizio Tenconi, a historic professional in the agency market, with a strong digital vision. The whole team is presiding over the territory and visiting the Italian agencies to present the product. “In the selection of networks we have just signed an important agreement with Nuovevacanze – Tenconi himself underlines – positioning us in the most prestigious cluster, namely Platinum. But we are naturally open to evaluating further synergies. In fact, we are sure to have a product that can be easily positioned for all travel agencies that want to capture and retain new market targets. To date we work with a thousand adv“.

To support this important operation, Vacanza Promo has also put in place a full calendar of events for the month of June, inviting travel agencies to travel academies. Three appointments have already been scheduled in Milan, Parma and Naples to present the product to the trade. Lastly, from 10 to 13 July the first educational Promo Holiday will be held with a number of selected agencies at the Ole ‘Club Seti Sharm.

We would love to say thanks to the writer of this article for this remarkable web content

Vacanza Promo launches the new Ole ‘Club villages product. Focus on Sharm and Mykonos

";}s:7:"summary";s:723:"The Seti Sharm Sharm and Mykonos are the two top destinations chosen by Vacanza Promo for the new Ole ‘Club product. “The goal – he explains Danilo Gorla, marketing director of Vacanza Promo – is to provide our guests with a village atmosphere with attention to hotel services and value for money. The quality standards ... Read more";s:12:"atom_content";s:3854:"

The Seti Sharm

Sharm and Mykonos are the two top destinations chosen by Vacanza Promo for the new Ole ‘Club product. “The goal – he explains Danilo Gorla, marketing director of Vacanza Promo – is to provide our guests with a village atmosphere with attention to hotel services and value for money. The quality standards will be uniform in all clubs with the presence of guest relations and soft entertainment “.

The Egyptian club of Sharm will be the 4-star Seti Sharm in particular, known for some time on the Italian market; located directly on the beach a few steps from the Old Market, it is two kilometers from Ras um Sid and six from Naama Bay. Associated with the Red Sea operation, which had a strong restart, “we have also decided – continues Gorla – to start a charter operation that will make us protagonists from Parma airport from 15 July to 16 September, with weekly departures on Fridays in collaboration with the airline Almasria Airlines. A stopover in Naples is also planned, to favor a rapidly growing Southern market “.

The second Ole ‘Club will be the 4-star Anastasia Village in Mykonos, in the bay of Sant’Anna, also very well known on the Italian market and a historic product of importance in the past. The village is located in a panoramic position overlooking the bay of Aghia Anna, whose long and wide sandy beach, easily reachable on foot, is much appreciated for the favorable climatic conditions that characterize it. Other Ole ‘Clubs will also be available immediately in Crete, Mallorca, Gran Canaria, as well as in Sicily and Puglia..

The commercial team will be coordinated by Maurizio Tenconi, a historic professional in the agency market, with a strong digital vision. The whole team is presiding over the territory and visiting the Italian agencies to present the product. “In the selection of networks we have just signed an important agreement with Nuovevacanze – Tenconi himself underlines – positioning us in the most prestigious cluster, namely Platinum. But we are naturally open to evaluating further synergies. In fact, we are sure to have a product that can be easily positioned for all travel agencies that want to capture and retain new market targets. To date we work with a thousand adv“.

To support this important operation, Vacanza Promo has also put in place a full calendar of events for the month of June, inviting travel agencies to travel academies. Three appointments have already been scheduled in Milan, Parma and Naples to present the product to the trade. Lastly, from 10 to 13 July the first educational Promo Holiday will be held with a number of selected agencies at the Ole ‘Club Seti Sharm.

We would love to say thanks to the writer of this article for this remarkable web content

Vacanza Promo launches the new Ole ‘Club villages product. Focus on Sharm and Mykonos

";s:14:"date_timestamp";i:1654182325;}i:7;a:11:{s:5:"title";s:88:"Getting used to less salt – But just leaving out products is not an option – Foodlog";s:4:"link";s:121:"https://movieshere.movs.world/lifestyle/getting-used-to-less-salt-but-just-leaving-out-products-is-not-an-option-foodlog/";s:2:"dc";a:1:{s:7:"creator";s:10:"Holly June";}s:7:"pubdate";s:31:"Thu, 02 Jun 2022 12:03:51 +0000";s:8:"category";s:41:"LifestyleFoodlogleavingoptionProductssalt";s:4:"guid";s:39:"https://movieshere.movs.world/?p=121752";s:11:"description";s:709:"The consensus among scholars is that for years too much salt in the diet is bad. It leads to increased blood pressure, damage to the kidneys and hardening of the arterial walls. This salt mainly comes from ready-to-eat products, which contain a lot of salt compared to home-prepared dishes. That salt has been added in ... Read more";s:7:"content";a:1:{s:7:"encoded";s:8880:"

The consensus among scholars is that for years too much salt in the diet is bad. It leads to increased blood pressure, damage to the kidneys and hardening of the arterial walls. This salt mainly comes from ready-to-eat products, which contain a lot of salt compared to home-prepared dishes. That salt has been added in the factory to achieve an optimal taste and shelf life in combination with fats and sugars.

In the Netherlands, in 2014, with the Agreement on the Improvement of Product Composition, ‘ambitions’ and a ‘planning’ were formulated that should lead to a reduction in salt by 2020. Earlier, in 2010, the Consumers’ Association mentioned the attempts that had been made until then to get the population to eat less salt (by means of the Salt reduction action plan), a ‘slack bite’† That was the impetus for the Agreement, which also provided for a reduction in sugar and fat in the diet. Those goals were also not achieved.

Covenant Language
Of zin the AVP in which the objective is formulated is a good example of covenant language: “Consumers who eat according to the guidelines for a good diet should be able to meet the consumption of a maximum of 6 grams per day by 2020 at the latest.”
As is the case with covenants between the government and the business community, little came of this. That’s what it noticed RIVM last year. According to the Kidney Foundation 85 percent of the Dutch still eat too much salt. The arrows of critical consumers and professionals are mainly aimed at factory products that are too salty. According to the RIVM, these will supply 80 percent of the salt in the diet in the Netherlands in 2021.

It is not easy to get salt from tasty products. Just eat an egg without salt

stew

Reducing salt in the factory production of foodstuffs is an area of expertise become in itself.

It is not easy to get salt from tasty products. Just eat an egg without salt. Table salt, NaCl, is the ultimate seasoning. A pinch of salt on a boiled potato, radish, steak or in a stew is enough. According to the current advice, we can eat six grams of table salt a day, but for many people more than double is not uncommon. That six grams is also arbitrary, the scientific evidence for that limit is not rock-solid.
Salt is not only in food for taste. It is traditionally one of the most commonly used preservatives. Salted fish, cheese, pickled vegetables and meat products are literally stiff from the salt. Salt kills bacteria and stops the spoilage process. Baking bread without salt it is impossible, the gluten proteins do not form beautiful bubbles. Making ice cream only works if salt has been added.

History
Salt reduction by the food industry now has its own history. A search for ‘salt’ and ‘reduction’ in the WUR archive yields one and a half thousand research articles on. ‘Reformulation’ is the dreaded word in the industry. Not only at WUR and in other institutes involved in the manufacture of foodstuffs.

In retail, the experience is that consumers politely ignore products with less salt and buy saltier, because tastier alternatives.

By 2020, the US government will have new guidelines enacted for limiting salt in food. That assignment to industry was part of the new ones Dietary Guidelines for Americans† The ‘Sodium Reduction’ piece, on what should be done to limit salt, is very detailed. Only it doesn’t say how that must be.

Challenges
As a result of these new guidelines, articles in which the recommendations are elaborated have appeared in the trade and industry journals. Under the title ‘The Challenges of Salt Reduction’, the Food Quality & Safety platform published an extensive Overview about what manufacturers can do to keep their products tasty and still get salt out of them.

“Salt reduction is much more complex than just removing salt and sodium. When reformulating, it is critical to take a “total concept” approach, making improvements in shelf life, texture and taste, and using preservative solutions that add little or no sodium to the final product,” the journal writes.

Instead of salt, new, strong flavors must be added through fermentation, grilling, smoking, boiling down, seasoning, and substitutions of table salt with sodium for salts with other minerals, such as potassium. These are well-known techniques, sometimes thousands of years old. The bottom line is that just omitting salt does not produce a good product, everyone in the industry agrees. The ‘reformulation’ requires a complete revision of the formulation of products. This is then called a ‘challenge’ by entrepreneurs, who like to see it positively, but would rather call it an ‘abomination’.

Bread and preserves
Biology comes to the rescue of manufacturers in their obligation to limit salt. It turns out that people gradually get used to a less salty taste. This was already known from, among others, the British (citizens) initiative Action on Salt, which succeeded in making British bakers obliged to use less salt in the brood to do. Little by little, so that no one noticed. That example was followed by Dutch bakers and the canning industry.

A recent research of the University of Kentucky involved intensive counseling and education for patients with high blood pressure. They were told which products contain a lot of salt and how you can recognize this. For example, by reading the packaging. They were given an electronic device with which they could measure how much salt was in the dishes in the restaurant.

This led to a reduction of up to 30 percent in salt use. But significant blood pressure reductions in the middle-aged subjects were not measurable in this small study. The main outcome was that a gradual habituation to less salt in the food without loss of pleasure is quite possible.

We want to thank the author of this write-up for this amazing material

Getting used to less salt – But just leaving out products is not an option – Foodlog

";}s:7:"summary";s:709:"The consensus among scholars is that for years too much salt in the diet is bad. It leads to increased blood pressure, damage to the kidneys and hardening of the arterial walls. This salt mainly comes from ready-to-eat products, which contain a lot of salt compared to home-prepared dishes. That salt has been added in ... Read more";s:12:"atom_content";s:8880:"

The consensus among scholars is that for years too much salt in the diet is bad. It leads to increased blood pressure, damage to the kidneys and hardening of the arterial walls. This salt mainly comes from ready-to-eat products, which contain a lot of salt compared to home-prepared dishes. That salt has been added in the factory to achieve an optimal taste and shelf life in combination with fats and sugars.

In the Netherlands, in 2014, with the Agreement on the Improvement of Product Composition, ‘ambitions’ and a ‘planning’ were formulated that should lead to a reduction in salt by 2020. Earlier, in 2010, the Consumers’ Association mentioned the attempts that had been made until then to get the population to eat less salt (by means of the Salt reduction action plan), a ‘slack bite’† That was the impetus for the Agreement, which also provided for a reduction in sugar and fat in the diet. Those goals were also not achieved.

Covenant Language
Of zin the AVP in which the objective is formulated is a good example of covenant language: “Consumers who eat according to the guidelines for a good diet should be able to meet the consumption of a maximum of 6 grams per day by 2020 at the latest.”
As is the case with covenants between the government and the business community, little came of this. That’s what it noticed RIVM last year. According to the Kidney Foundation 85 percent of the Dutch still eat too much salt. The arrows of critical consumers and professionals are mainly aimed at factory products that are too salty. According to the RIVM, these will supply 80 percent of the salt in the diet in the Netherlands in 2021.

It is not easy to get salt from tasty products. Just eat an egg without salt

stew

Reducing salt in the factory production of foodstuffs is an area of expertise become in itself.

It is not easy to get salt from tasty products. Just eat an egg without salt. Table salt, NaCl, is the ultimate seasoning. A pinch of salt on a boiled potato, radish, steak or in a stew is enough. According to the current advice, we can eat six grams of table salt a day, but for many people more than double is not uncommon. That six grams is also arbitrary, the scientific evidence for that limit is not rock-solid.
Salt is not only in food for taste. It is traditionally one of the most commonly used preservatives. Salted fish, cheese, pickled vegetables and meat products are literally stiff from the salt. Salt kills bacteria and stops the spoilage process. Baking bread without salt it is impossible, the gluten proteins do not form beautiful bubbles. Making ice cream only works if salt has been added.

History
Salt reduction by the food industry now has its own history. A search for ‘salt’ and ‘reduction’ in the WUR archive yields one and a half thousand research articles on. ‘Reformulation’ is the dreaded word in the industry. Not only at WUR and in other institutes involved in the manufacture of foodstuffs.

In retail, the experience is that consumers politely ignore products with less salt and buy saltier, because tastier alternatives.

By 2020, the US government will have new guidelines enacted for limiting salt in food. That assignment to industry was part of the new ones Dietary Guidelines for Americans† The ‘Sodium Reduction’ piece, on what should be done to limit salt, is very detailed. Only it doesn’t say how that must be.

Challenges
As a result of these new guidelines, articles in which the recommendations are elaborated have appeared in the trade and industry journals. Under the title ‘The Challenges of Salt Reduction’, the Food Quality & Safety platform published an extensive Overview about what manufacturers can do to keep their products tasty and still get salt out of them.

“Salt reduction is much more complex than just removing salt and sodium. When reformulating, it is critical to take a “total concept” approach, making improvements in shelf life, texture and taste, and using preservative solutions that add little or no sodium to the final product,” the journal writes.

Instead of salt, new, strong flavors must be added through fermentation, grilling, smoking, boiling down, seasoning, and substitutions of table salt with sodium for salts with other minerals, such as potassium. These are well-known techniques, sometimes thousands of years old. The bottom line is that just omitting salt does not produce a good product, everyone in the industry agrees. The ‘reformulation’ requires a complete revision of the formulation of products. This is then called a ‘challenge’ by entrepreneurs, who like to see it positively, but would rather call it an ‘abomination’.

Bread and preserves
Biology comes to the rescue of manufacturers in their obligation to limit salt. It turns out that people gradually get used to a less salty taste. This was already known from, among others, the British (citizens) initiative Action on Salt, which succeeded in making British bakers obliged to use less salt in the brood to do. Little by little, so that no one noticed. That example was followed by Dutch bakers and the canning industry.

A recent research of the University of Kentucky involved intensive counseling and education for patients with high blood pressure. They were told which products contain a lot of salt and how you can recognize this. For example, by reading the packaging. They were given an electronic device with which they could measure how much salt was in the dishes in the restaurant.

This led to a reduction of up to 30 percent in salt use. But significant blood pressure reductions in the middle-aged subjects were not measurable in this small study. The main outcome was that a gradual habituation to less salt in the food without loss of pleasure is quite possible.

We want to thank the author of this write-up for this amazing material

Getting used to less salt – But just leaving out products is not an option – Foodlog

";s:14:"date_timestamp";i:1654171431;}i:8;a:11:{s:5:"title";s:76:"The Fisigno Museum is a new entry in the Tourism Museum – TravelQuotidiano";s:4:"link";s:113:"https://movieshere.movs.world/lifestyle/the-fisigno-museum-is-a-new-entry-in-the-tourism-museum-travelquotidiano/";s:2:"dc";a:1:{s:7:"creator";s:10:"Holly June";}s:7:"pubdate";s:31:"Thu, 02 Jun 2022 09:02:43 +0000";s:8:"category";s:50:"LifestyleEntryFisignoMuseumtourismTravelQuotidiano";s:4:"guid";s:39:"https://movieshere.movs.world/?p=121605";s:11:"description";s:700:"Credits: The Museum of Tourism The Museum of Tourism, a non-profit association born in Spain for the enhancement and dissemination of the history of tourism that involves over 80 companies in 12 countries around the worldformalizes the entry into the network of Fisogni Museum of Tradate. This is the “sala 76“Of the circuit. In addition ... Read more";s:7:"content";a:1:{s:7:"encoded";s:3010:"

Credits: The Museum of Tourism

The Museum of Tourism, a non-profit association born in Spain for the enhancement and dissemination of the history of tourism that involves over 80 companies in 12 countries around the worldformalizes the entry into the network of Fisogni Museum of Tradate. This is the “sala 76“Of the circuit. In addition to the heads of the Museum and the association, there were also two representatives of the Muzeum Narzędzi, a nascent Polish museum dedicated to ancient work tools.

The Fisogni Museum, founded in 1966 by Guido Fisogni and exhibited at Villa Castiglioni di Tradate, it preserves the largest collection of ancient petrol pumps and objects related to the world of oil (certified by the Guinness World Record as the most complete in the world), and is part of the Lombardo Musei Design Circuit and the Varese Industrial Museums network.

“After my military service – says the founder – in 1961 I set up a construction company specializing in service stations; within 10 years we already had over 100 employees. During the work, I started putting aside petrol pumps, license plates, everything I could find, and for 40 years a skilled worker took care of their restoration. At the beginning the Museum was in Palazzolo Milanese, where I had the company, when I sold it I exhibited it in Tradate, in this old farmhouse that belonged to my mother-in-law and which we renovated in 2015. Today the Museum is a location of gatherings, weddings, corporate and private events “.

“The Tourism Museum – explains the manager Alberto Forest Coello – is an initiative aimed at enhancing the history of tourism, companies in the sector and the territory. We are organized as a widespread museum divided into “rooms”, which can be individual spaces made available by hotels and tour operators or, as in this case, real museums that reconstruct the history of travel and tourism. In the last century, petrol pumps have been fundamental for the development of the sector, and we want to congratulate Guido Fisogni for the jewel he built in this part of Lombardy. A jewel that we will certainly enhance on the numerous social channels of our association “.

We would like to give thanks to the author of this article for this remarkable web content

The Fisigno Museum is a new entry in the Tourism Museum – TravelQuotidiano

";}s:7:"summary";s:700:"Credits: The Museum of Tourism The Museum of Tourism, a non-profit association born in Spain for the enhancement and dissemination of the history of tourism that involves over 80 companies in 12 countries around the worldformalizes the entry into the network of Fisogni Museum of Tradate. This is the “sala 76“Of the circuit. In addition ... Read more";s:12:"atom_content";s:3010:"

Credits: The Museum of Tourism

The Museum of Tourism, a non-profit association born in Spain for the enhancement and dissemination of the history of tourism that involves over 80 companies in 12 countries around the worldformalizes the entry into the network of Fisogni Museum of Tradate. This is the “sala 76“Of the circuit. In addition to the heads of the Museum and the association, there were also two representatives of the Muzeum Narzędzi, a nascent Polish museum dedicated to ancient work tools.

The Fisogni Museum, founded in 1966 by Guido Fisogni and exhibited at Villa Castiglioni di Tradate, it preserves the largest collection of ancient petrol pumps and objects related to the world of oil (certified by the Guinness World Record as the most complete in the world), and is part of the Lombardo Musei Design Circuit and the Varese Industrial Museums network.

“After my military service – says the founder – in 1961 I set up a construction company specializing in service stations; within 10 years we already had over 100 employees. During the work, I started putting aside petrol pumps, license plates, everything I could find, and for 40 years a skilled worker took care of their restoration. At the beginning the Museum was in Palazzolo Milanese, where I had the company, when I sold it I exhibited it in Tradate, in this old farmhouse that belonged to my mother-in-law and which we renovated in 2015. Today the Museum is a location of gatherings, weddings, corporate and private events “.

“The Tourism Museum – explains the manager Alberto Forest Coello – is an initiative aimed at enhancing the history of tourism, companies in the sector and the territory. We are organized as a widespread museum divided into “rooms”, which can be individual spaces made available by hotels and tour operators or, as in this case, real museums that reconstruct the history of travel and tourism. In the last century, petrol pumps have been fundamental for the development of the sector, and we want to congratulate Guido Fisogni for the jewel he built in this part of Lombardy. A jewel that we will certainly enhance on the numerous social channels of our association “.

We would like to give thanks to the author of this article for this remarkable web content

The Fisigno Museum is a new entry in the Tourism Museum – TravelQuotidiano

";s:14:"date_timestamp";i:1654160563;}i:9;a:11:{s:5:"title";s:36:"Listen to the body – Food Pharmacy";s:4:"link";s:73:"https://movieshere.movs.world/lifestyle/listen-to-the-body-food-pharmacy/";s:2:"dc";a:1:{s:7:"creator";s:10:"Holly June";}s:7:"pubdate";s:31:"Thu, 02 Jun 2022 06:01:20 +0000";s:8:"category";s:31:"LifestylebodyFoodListenPharmacy";s:4:"guid";s:39:"https://movieshere.movs.world/?p=121509";s:11:"description";s:530:"You are not a body, but you have one. It carries wisdom and wants to communicate with you all the time. Are you listening? It is a balancing act, being close to the body, taking care of it and listening to its signals, without over-identifying with it. I think it is important to distinguish between ... Read more";s:7:"content";a:1:{s:7:"encoded";s:4396:"

You are not a body, but you have one. It carries wisdom and wants to communicate with you all the time. Are you listening?

It is a balancing act, being close to the body, taking care of it and listening to its signals, without over-identifying with it. I think it is important to distinguish between being ill and having an unbalanced body or believing that just because your body has challenges right now, there is something wrong with you. The body is our tool to experience, express and create in this world. Thus, of course, extremely important. But you are not your body, you are the one who expresses himself through your body. The one who observes your body.

And since the body is our vessel and our home here on earth, we need to get to know it and listen to what it is it is trying to communicate to us. What is your body trying to tell you?

In this context, I think it is important to remember that, just as you are not your body, so are you not your thoughts. You have them. And we do not always need the help of the mind to listen to the body. There is a wisdom, we can call that intuition, beyond the mind and body, who you are. If you listened to the body from that place, what information would you get then?

In this context, I think it is important to remember that, just as you are not your body, so since the body is also an animal, like so many other animals, it can sometimes react instinctively. It is frightened by a sudden sound or creates and reacts to the hormones that move in your system. It signals hunger, need for sleep or going to the toilet. It is your primitive body and its needs are vital for you to be able to be here on earth.

But the body also signals through emotions. For a long time I was so identified with my emotions that I thought they lived in my head and that I could think or talk my way through them. But emotions are energy. The energy is built up by thoughts, experiences or other triggers and wants to move through your system. Like a wave that comes and washes over and then flows on. If the built-up energy is blocked, out of fear, resistance or because it is simply inappropriate to express it in the moment, it gets stuck. As an emotional knot that over time creates tension and blockages in the body. Sooner or later, it will either explode or create major imbalances in the system (which can sometimes manifest as disease).

I was recently in such a place, when too many emotions, energies, have been fought against for too long. I felt it through a pressure over my chest that came and went. Crowded throat. A general feeling of heaviness. And above all, an overactive brain, which struggled to create control over things it could not control. Like the meaning of my life, or what will happen in the future.

I was helped, by life, to get to a place and a context where I could no longer resist and where it was safe to let go of the pressure. I simply lay down and let the emotional waves wash over and through me. Without thoughts, without stories, without an understanding of who was who and where they all came from. Without resistance, intuition can guide the body to let go, to healing at all levels. And afterwards, many waves later, everything feels different. Inexplicable and completely obvious.

As children, it is only natural for us to listen to and express the body’s needs, including all the emotions that need to move through. This is not something we need to learn, we just need to remember what we knew and practiced as children. Peel off the layers we put on to protect, to fit in, to live the way we think we should live. But underneath, all the programming that no longer serves you, there is a wisdom as obvious as the breath. Are you listening?

We want to thank the author of this short article for this awesome content

Listen to the body – Food Pharmacy

";}s:7:"summary";s:530:"You are not a body, but you have one. It carries wisdom and wants to communicate with you all the time. Are you listening? It is a balancing act, being close to the body, taking care of it and listening to its signals, without over-identifying with it. I think it is important to distinguish between ... Read more";s:12:"atom_content";s:4396:"

You are not a body, but you have one. It carries wisdom and wants to communicate with you all the time. Are you listening?

It is a balancing act, being close to the body, taking care of it and listening to its signals, without over-identifying with it. I think it is important to distinguish between being ill and having an unbalanced body or believing that just because your body has challenges right now, there is something wrong with you. The body is our tool to experience, express and create in this world. Thus, of course, extremely important. But you are not your body, you are the one who expresses himself through your body. The one who observes your body.

And since the body is our vessel and our home here on earth, we need to get to know it and listen to what it is it is trying to communicate to us. What is your body trying to tell you?

In this context, I think it is important to remember that, just as you are not your body, so are you not your thoughts. You have them. And we do not always need the help of the mind to listen to the body. There is a wisdom, we can call that intuition, beyond the mind and body, who you are. If you listened to the body from that place, what information would you get then?

In this context, I think it is important to remember that, just as you are not your body, so since the body is also an animal, like so many other animals, it can sometimes react instinctively. It is frightened by a sudden sound or creates and reacts to the hormones that move in your system. It signals hunger, need for sleep or going to the toilet. It is your primitive body and its needs are vital for you to be able to be here on earth.

But the body also signals through emotions. For a long time I was so identified with my emotions that I thought they lived in my head and that I could think or talk my way through them. But emotions are energy. The energy is built up by thoughts, experiences or other triggers and wants to move through your system. Like a wave that comes and washes over and then flows on. If the built-up energy is blocked, out of fear, resistance or because it is simply inappropriate to express it in the moment, it gets stuck. As an emotional knot that over time creates tension and blockages in the body. Sooner or later, it will either explode or create major imbalances in the system (which can sometimes manifest as disease).

I was recently in such a place, when too many emotions, energies, have been fought against for too long. I felt it through a pressure over my chest that came and went. Crowded throat. A general feeling of heaviness. And above all, an overactive brain, which struggled to create control over things it could not control. Like the meaning of my life, or what will happen in the future.

I was helped, by life, to get to a place and a context where I could no longer resist and where it was safe to let go of the pressure. I simply lay down and let the emotional waves wash over and through me. Without thoughts, without stories, without an understanding of who was who and where they all came from. Without resistance, intuition can guide the body to let go, to healing at all levels. And afterwards, many waves later, everything feels different. Inexplicable and completely obvious.

As children, it is only natural for us to listen to and express the body’s needs, including all the emotions that need to move through. This is not something we need to learn, we just need to remember what we knew and practiced as children. Peel off the layers we put on to protect, to fit in, to live the way we think we should live. But underneath, all the programming that no longer serves you, there is a wisdom as obvious as the breath. Are you listening?

We want to thank the author of this short article for this awesome content

Listen to the body – Food Pharmacy

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