top of page

Fitness Group

Public·33 members
Luca Martinez
Luca Martinez

[S1E6] Stress Test



Baking Impossible is an American cooking competition television series that airs on Netflix, themed around baking and engineering. Each episode presents a cast of contestants with a challenge that combines baking with engineering, often described using the portmanteau "bakineering".[1]




[S1E6] Stress Test


Download: https://www.google.com/url?q=https%3A%2F%2Ftinourl.com%2F2ugF78&sa=D&sntz=1&usg=AOvVaw1enHIAElcFfCs8sAdYS89Z



The contestants compete in pairs, for a grand prize of $100,000. Within each pair, one contestant specializes in baking, and the other specializes in engineering. Prior to the show, none of the pairs of contestants had met before.


Each episode allows the contestant to work for up to 18 hours, after which their creations are stress tested and evaluated by the judges.[3] At the end of each episode, one pair is voted off.[4] The winning team of the episode gets an advantage in the next episode, such as being able to preview the stress test before the other teams, or being able to attempt the stress test more than once.


Challenge: Create an edible mini golf course. Instead of competing in pairs, the set of contestants competed in two larger teams. Stress Test: The judges needed to be able to play the golf course.


Challenge: Create an edible costume for a human model, containing four confections. The models were previously eliminated contestants. Stress Test: The human model needs to be able to walk a 40ft runway wearing the costume, and the costume must contain the confections for the judges to sample.


Challenge: Create a five foot by eight foot edible car, with two edible safety features and a trunk made of cake. Stress Test: The cars needed to survive a 25 mile per hour crash test simulation, with a dummy passenger.


Dr. Lisa Sanders breaks down the likely conditions in Episode 6; either Vasovagal Syncope or Temporal Lobe Epilepsy. Unfortunately, the tests are all based on him having an episode, meaning results can be mistimed or take longer than a few trips to the clinic.


It is hard to tell, but a twist of events occurs when Gus and Theo hook up in a bathroom stall during the party. Perhaps resuming things with Theo will relieve Gus's stress, but it seems unlikely, considering that Alice saw them being intimate in the elevator.


FOX's brick-building competition series LEGO Masters is looking for speed and strength this week, as the contestants are charged with not only creating a very fast car but also a strong, impressive-looking bridge. Of course, host Will Arnett and judges Jamie Berard and Amy Corbett aren't just going to take a team's word that they're strong: each bridge will be weight-tested until only one remains.


"LEGO Masters" season 1, episode 6 "Need for Speed / Super-Bridges": The remaining teams are tasked with two challenges of speed and strength. The first is a timed challenge to build a car. In the second, the duos' technical building skills are put to the test when they must make a visually impressive, yet super-strong bridge. Then, their feats of LEGO engineering are tested as their creations go through a "stress test," during which more and more weight is added to the bridges until only one remains standing. The winning duo gets a game-changing advantage!


The USS Enterprise-D has rendezvoused with the Excelsior-class starship USS Fearless in order to take on a Starfleet propulsion specialist who will perform an upgrade on the ship's warp drive. He has already performed the upgrade on the Fearless, as well as the USS Ajax. Both these ships reported a notable increase in engine efficiency. Riker, however, is not convinced. He and Data have run a controlled test of the formulae that the engineer, Kosinski, has sent over, and found them to have no effect. Picard reasons that there's no harm in letting him come over and attempt the upgrade, especially since it doesn't change the hardware.


We use a third-party vendor (MailChimp) to send out newsletters featuring the latest posts from our authors. You will be asked to confirm you understand this and confirm you wish to receive e-mails from Wherever I Look.


I always say that football is kind of an art. You create, you do things when you go to the stadium. I always talk about the story, when I was young, my first professional game I saw, I was 7 years old. And, I went to see it, and I fell in love with it. I fell in love with the type of players that I saw playing there. Those players were technical, creative. They did things with the ball that attracted me so much. I saw the people applauding and getting up because they played that type of football. And, that is the football I grew up with. I respect all types of styles that people play and kids play, but I grew up with this essence of football. And, when I read about Johan Cruyff when he was in Barcelona, what he taught, what he brought. Pep Guardiola in Barcelona, Bielsa in Spain... all those coaches have something in common. They liked beautiful football, they liked technical players. They didn't stress too much on the size, the physical. But they love players that would entertain the fans at the stadiums. And, that is how I am. I'm not saying that my thinking is better than everybody else's. No. But living here in America for a lot of years and watching what we do, I think we need to change. We need to go in a different direction. And, try it the other way. I feel strongly about that, and I think our players are able to do that.


Boast Busters is the sixth episode of the first season of My Little Pony Friendship is Magic. In this episode, a new unicorn going by the name of "The Great and Powerful Trixie" arrives in Ponyville, claiming to be the greatest pony in all of Equestria. The title of the episode is a play on the title of the Ghostbusters franchise.


An estimated 1 in 100 people worldwide have celiac disease, a disorder where consuming any type of gluten can damage the small intestine. Gluten is a protein found in wheat, rye and barley, which are common ingredients in breads, pastas and cereals.


What it is: A genetic, autoimmune disease where ingested gluten damages the small intestine. Left untreated, it can lead to other health problems such as thyroid disorders, low bone density and intestinal cancers. Diagnosis requires a positive celiac blood test and small intestine biopsy.


Celiac disease is an autoimmune disease that means people who have it and eat gluten will damage their small intestine. And when people eat things like wheat, rye, or barley, their body reacts, and that reaction is harmful to their small intestine. Millions of people are impacted by celiac disease. Do you or a loved one have celiac, and how can you deal with it? It's coming up right now on At the Forefront Live. [MUSIC PLAYING] Today on At the Forefront Live, physician Ritu Verma and dietitian Macy Mears joins us to discuss celiac. And remember, you can ask questions of our experts, so make sure you start typing in the comments section at the bottom of the screen. And our final reminder is the program is not designed to take the place of a visit with your physician. So for serious things, go see your doctor, but ask lots of questions today because we've got some great experts on. Thank you for being on the program. Thank you. Appreciate you being here, and we'll just start off with kind of the basics and if you can describe to us what celiac disease. So celiac disease is an autoimmune disease, contrary to what people think that it's an allergy, but it truly is an autoimmune disease, just like someone has multiple sclerosis or type one diabetes, and there's also a genetic component to that. So based on the genes, it's an autoimmune disease, and it occurs in people who then will eat gluten, which then causes damage to your small intestine. And when you say damage to the small intestine, what does it do? So the small intestine, even though it's called small intestine, is really a long organ, but it has these surfaces on the inside which have these things called villi. They're finger-like projections that help absorb nutrition. And what happens with celiac disease is the gluten then causes damage to the lining of these cells, to the villi, and the villi sort of shrivel up. Depending on how severe the disease is, this is mild shriveling to total flattening of the small intestine, and that hinders the absorption of nutrition. And then the second part that happens with the disease is there is the intestinal part, and then the second is it can cause other autoimmune diseases. And that's why it's more a genetic autoimmune disease. So it can be a pretty serious situation for people who suffer from it. Absolutely. If it's not treated, not recognized in time, yes, it can cause a lot of complications. Now it's interesting. When we talk about celiac disease, I think there's a lot of common misconceptions. And Macy, I'm glad you're here today because as a dietitian, you're a very important part of the team working with folks who have celiac. When do you come into the equation? So it's usually when there's a known diagnosis. And at least for our clinic it works when the diagnosis is known. Then you make an appointment with the physician and automatically also see me because it is so food based, and our treatment right now is a gluten-free diet. So yes, I am very involved. And it's really important for people to remember that part of the team here, a very important part of the team is the dietitian since it is a diet-related disease. Well, and that's interesting, and I think it certainly bears repeating because one of the things we do here at UChicago Medicine, we believe in the team-based approach, and you two are a perfect example of that. And that's really critical to the correct care of our patients. Absolutely. I think that one of the most important things that we can do is to have patients come in, see the physicians, see the dietitian. In some conditions we also need a psychologist. And the other beauty of being here at the University of Chicago is that as you get older, you have a transition that you can actually go and see an adult gastroenterologist as well and an adult dietitian. It goes across the continuum from pediatrics to adult being here at the University of Chicago. So as we talk about pediatrics, when do we commonly see children first diagnosed with celiac? Is it something that starts right away, or is it something that happens a little later in life? So usually a child has to start eating gluten, and so it usually occurs somewhere between 1 and 1/2, 2, depending on the eating habits in a particular family. You would say we probably see most of the children between two, three and older. And then it really can be at any age. You can have a teenager be diagnosed with celiac disease for the first time. You can have an adult diagnosed with the disease for the first time as well. And when you're dealing with these kids, Macy, I imagine it's probably challenging, particularly the younger children, to even have them understand that they have to change lifestyle. Of course mom and dad are a critical part of that, but how do you do that? Yeah, that is a really good point just working with peds because each patient is different anyway. But also-- I know this is something we do-- you have to kind of channel yourselves to be like, OK, what will make this child change or realize that it's important to be the different kid at school or have to have a different snack? So I think just talking through it and really getting the whole family involved-- so patient centered but very family focused helps because then it does go along that continuum as they keep growing and understanding more. It seems like we see a lot in the news and read a lot online about celiac disease, and we're hearing more and more about gluten-free diets. How common is this today? So celiac disease, it's about 1% of the population. In some populations you see 1 in 80. In some areas, it's a prevalence of 1 to 100. However, I think there's a lot of people who don't have celiac disease but are on the gluten-free diet. And the other things to think about is if you have an allergy to gluten, any part of the gluten. And gluten, of course, is wheat, rye, and barley, so you could have an allergy to one of these products. And then there is, of course, nonceliac gluten sensitivity. So it's very important for everyone to understand that each disease, each condition here needs to be diagnosed in a different way and dealt with in a different way. So for celiac disease, it's an autoimmune disease where you have a blood test that's abnormal. You have an endoscopy that's abnormal. You may or may not have all the symptoms, but it needs to be addressed in that way, and you have to be 120% gluten free, if I may say so. And then in nonceliac gluten sensitivity, those blood tests are usually normal. If you have an endoscopy with a biopsy done, those are usually normal, but you have a lot of symptoms that improve on a gluten-free diet. But it's really important for people to understand that is it really taking out the gluten that's helping or is it something else? So making that diagnosis, seeing someone who is a specialist in gluten-related disorders is extremely important before going off on a gluten-free diet. I think that's a fantastic point because, again, I think a lot of people try to self-diagnose. They want to read something online, or you mentioned even before the show, they may have a relative that has celiac, so they think that some of the symptoms match. If you have any inkling that you might have a situation, you really need to see a doctor. And again, that has to be followed up, with depending on the diagnosis, a visit with the dietitian because there is a whole treatment that can be put around that child or that person. So very important. We're getting some questions in online already. The first one is how are we going to get nationwide schools to take celiac more seriously? And even with the government's awareness, efforts, it still hasn't brought enough attention and awareness. And that's a difficult question for either one of you to answer, but I think it's a valid concern that parents might have if they have a child that has celiac. So I totally agree. It would be nice if the whole country would follow one rule, and it would be very nice. But I think the way to get to it is to start small, and it really has started. So each community, each group, work with us. We work with our schools, and Macy will go through a little bit with that. So we work with each individual, if you want to call, county or state and then spread it to the other states. There are groups that are in the process currently that are getting together and coming up with national guidelines for the 504 and for schools and so on. So that's something that you will hear this year, but there are groups that are working through together. So don't lose hope. But for right now, we do have our own little thing that we do in each state itself. And Macy, of course, you know we do that, so if you want to talk a little bit. So when a family does come in-- of course especially working with peds, the child spends most of their time at school. So what do we do? How do we trust others to keep them safe? So a lot of the times it's setting up a 504 plan right away or getting documentation from your physician to make it very credible and something that the school has to take very seriously. So a lot of the times families choose to pack their children's lunch; and then also being aware of where the child sits; and, depending on the age, making sure that that child always washes their hands before and after; and just being very aware, don't ever share drinks with other kids or don't trade food or trade for different snacks; making sure that teachers and staff are aware of birthday parties and different events like that that go on. The child can't have that same food. But then also making sure that the parents send kind of like an emergency meal kit or an emergency kind of like a frozen TV dinner, I guess, to have in the nurse's office so that if something ever happens or a lunch is lost that that child always has something as well as different treats that then the child can have during those birthday parties or special events. I am curious, Macy, how seriously are schools taking this? Are they reacting well, in your opinion? I would yes when the parents bring it to them. So really focusing on having that meeting with the school staff, that 504 plan in place, doing everything they can to make sure that it's done. Generally speaking, I'm not sure. If it was never brought to their attention, I'm not sure how great it would be. Sure. I mean, it's new. And I think it's important for families to understand that the medical team, the clinical team is there to help you. So if you are facing some issues and concerns with school, get in touch with us. Let us help you as well so that we work together as a unit because what are the needs for one child may not be the same needs for another child. So in the school's defense, I think that we can give them general guidelines of what needs to happen, but if there is a child who has a specific need, then reach out to us. Reach out to your clinical team-- not necessarily us, but your clinical team so that they can assist you in getting your child the best experience at school. Another question from a viewer. How long after a diagnosis and the start of a gluten-free diet do you recommend retesting? So retesting, there are a couple of things. So one retesting is the blood test. So you don't necessarily need to retest for at least about six months or so. However, being a parent, especially in a child who does not have the classic symptoms-- as a parent, you want to know how well are you doing with the diet? So often parents want to know. The children want to know in three months. So is it OK to do a blood test, the serology, as it's called, the antibodies, in three months? It's fine, but six months is a good enough time to get those done. But sometimes all of us want report cards. Am I doing well or not? Am I sticking to the diet or not? So you could do anywhere from three to six months, and it's a blood test that's done to look at the antibodies. And you compare those test results to the test result that was done before the endoscopy. And you may not have it normal in six months, so don't panic. What you want to do is you want to see the numbers going down. So talk with your clinicians. Talk with your team. Ask them to show you the numbers before the endoscopy and after, and the numbers should be going down. Here's a question. How do I help my child feel better after she has been either cross contaminated or accidentally glutened? I think new use of the word, but if you've been glutened. So how do you deal with it? So are no medicines per se that will block the gluten at this time. There are medicines in the pipeline. However, what can you do? So it really depends on if a child is having abdominal pain, you can do some antacids. Lots of fluids is what you want to give. And whatever symptom they're having, you want to talk to your clinicians and see what medicines, if any


About

Welcome to the group! You can connect with other members, ge...

Members

bottom of page