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	<title>Comments on: Change Is the Only Change</title>
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	<link>https://www.sunsyncnutrition.com/blog/?p=1768</link>
	<description>SunSync Nutrition</description>
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		<title>By: sunsync Nutrition</title>
		<link>https://www.sunsyncnutrition.com/blog/?p=1768&#038;cpage=1#comment-5890</link>
		<dc:creator><![CDATA[sunsync Nutrition]]></dc:creator>
		<pubDate>Fri, 16 Feb 2018 20:26:43 +0000</pubDate>
		<guid isPermaLink="false">http://www.sunsyncnutrition.com/blog/?p=1768#comment-5890</guid>
		<description><![CDATA[The innermost parts of the adrenal glands are anything but innermost.

Adrenal medulla solar cells throughout the body — the full spectrum from innermost to outermost — control everything from cholesterol to tanning to pregnancy to aging.

Butterflies Need No Taxidermist.]]></description>
		<content:encoded><![CDATA[<p>The innermost parts of the adrenal glands are anything but innermost.</p>
<p>Adrenal medulla solar cells throughout the body — the full spectrum from innermost to outermost — control everything from cholesterol to tanning to pregnancy to aging.</p>
<p>Butterflies Need No Taxidermist.</p>
]]></content:encoded>
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		<title>By: sunsync Nutrition</title>
		<link>https://www.sunsyncnutrition.com/blog/?p=1768&#038;cpage=1#comment-5889</link>
		<dc:creator><![CDATA[sunsync Nutrition]]></dc:creator>
		<pubDate>Fri, 16 Feb 2018 20:19:24 +0000</pubDate>
		<guid isPermaLink="false">http://www.sunsyncnutrition.com/blog/?p=1768#comment-5889</guid>
		<description><![CDATA[Rebecca Rawl, M.D. (&quot;Watch It Grow: Esophageal Impaction With Chia Seeds,&quot; American College of Gastroenterology Blog, Oct. 14, 2014) wrote ...

&quot;The use of chia seeds as a health food item has become more popular over the last several years. Chia seeds have the ability to absorb up to 27 times their weight in water. For this reason, patients with a history of dysphagia or known esophageal strictures should be cautioned that chia seeds should only be consumed when they have had the ability to fully expand in liquid prior to ingestion. If the esophagus becomes impacted with chia seeds, their removal can be difficult using the traditional tools used for endoscopic extraction.&quot;]]></description>
		<content:encoded><![CDATA[<p>Rebecca Rawl, M.D. (&#8220;Watch It Grow: Esophageal Impaction With Chia Seeds,&#8221; American College of Gastroenterology Blog, Oct. 14, 2014) wrote &#8230;</p>
<p>&#8220;The use of chia seeds as a health food item has become more popular over the last several years. Chia seeds have the ability to absorb up to 27 times their weight in water. For this reason, patients with a history of dysphagia or known esophageal strictures should be cautioned that chia seeds should only be consumed when they have had the ability to fully expand in liquid prior to ingestion. If the esophagus becomes impacted with chia seeds, their removal can be difficult using the traditional tools used for endoscopic extraction.&#8221;</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: sunsync Nutrition</title>
		<link>https://www.sunsyncnutrition.com/blog/?p=1768&#038;cpage=1#comment-5888</link>
		<dc:creator><![CDATA[sunsync Nutrition]]></dc:creator>
		<pubDate>Fri, 16 Feb 2018 20:15:37 +0000</pubDate>
		<guid isPermaLink="false">http://www.sunsyncnutrition.com/blog/?p=1768#comment-5888</guid>
		<description><![CDATA[&quot;Brand awareness&quot; doesn&#039;t materialize out of thin air.

Molly Soat (&quot;Case of the Chia Seed: How superfood trends develop,&quot; American Marketing Association, 2017) wrote ...

&quot;Chia and its fellow superfoods have become marketing claims in and of themselves. The mere mention of acai berries on a juice label or quinoa in a can of soup might make one product stand out from another — and help it make its way into consumers’ grocery carts, says David Aaker, vice chairman of San Francisco-based marketing consultancy Prophet, author of Aaker on Branding: 20 Principles That Drive Success and a Marketing News columnist. &#039;It’s like gluten or organic: People don’t do a lot of research or spend the time to try to understand it. They just know that it’s generally good and not bad, so why not use it?&#039;&quot;]]></description>
		<content:encoded><![CDATA[<p>&#8220;Brand awareness&#8221; doesn&#8217;t materialize out of thin air.</p>
<p>Molly Soat (&#8220;Case of the Chia Seed: How superfood trends develop,&#8221; American Marketing Association, 2017) wrote &#8230;</p>
<p>&#8220;Chia and its fellow superfoods have become marketing claims in and of themselves. The mere mention of acai berries on a juice label or quinoa in a can of soup might make one product stand out from another — and help it make its way into consumers’ grocery carts, says David Aaker, vice chairman of San Francisco-based marketing consultancy Prophet, author of Aaker on Branding: 20 Principles That Drive Success and a Marketing News columnist. &#8216;It’s like gluten or organic: People don’t do a lot of research or spend the time to try to understand it. They just know that it’s generally good and not bad, so why not use it?&#8217;&#8221;</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: sunsync Nutrition</title>
		<link>https://www.sunsyncnutrition.com/blog/?p=1768&#038;cpage=1#comment-5887</link>
		<dc:creator><![CDATA[sunsync Nutrition]]></dc:creator>
		<pubDate>Fri, 16 Feb 2018 20:08:36 +0000</pubDate>
		<guid isPermaLink="false">http://www.sunsyncnutrition.com/blog/?p=1768#comment-5887</guid>
		<description><![CDATA[Charles A. White, M.D. (&quot;Household Fuels and Their Economic Uses,&quot; The American Kitchen Magazine, Oct. 1898) wrote ...

&quot;Two stages in the combustion of wood are recognizable; that of flame, and that of glowing coals. In the first stage all the hydrogen and a part of the carbon are consumed; and in the second, the remaining carbon only.&quot;]]></description>
		<content:encoded><![CDATA[<p>Charles A. White, M.D. (&#8220;Household Fuels and Their Economic Uses,&#8221; The American Kitchen Magazine, Oct. 1898) wrote &#8230;</p>
<p>&#8220;Two stages in the combustion of wood are recognizable; that of flame, and that of glowing coals. In the first stage all the hydrogen and a part of the carbon are consumed; and in the second, the remaining carbon only.&#8221;</p>
]]></content:encoded>
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	<item>
		<title>By: sunsync Nutrition</title>
		<link>https://www.sunsyncnutrition.com/blog/?p=1768&#038;cpage=1#comment-5886</link>
		<dc:creator><![CDATA[sunsync Nutrition]]></dc:creator>
		<pubDate>Fri, 16 Feb 2018 20:04:43 +0000</pubDate>
		<guid isPermaLink="false">http://www.sunsyncnutrition.com/blog/?p=1768#comment-5886</guid>
		<description><![CDATA[Ben Marks (&quot;These People Love to Collect Radioactive Glass. Are They Nuts?,&quot; Collectors Weekly, Jul. 30, 2014) wrote ...

&quot;Even if radioactivity is the thing that makes Vaseline glass cool, it&#039;s not what makes Vaseline glass glow, says Barrie Skelcher, who&#039;s written two Vaseline glass books of his own. That may come as a surprise to many Vaseline glass collectors, who assume that radioactivity is the reason why Vaseline glass glows under ultraviolet light, confusing the cartoon depiction of radioactivity for the science.

&quot;&#039;It&#039;s the chemistry of uranium that makes Vaseline glass glow, not radioactivity,&#039; Skelcher says by phone from England, where he lives with his wife, Shirley, and 500 or so pieces of Vaseline glass in a collection that once numbered more than 1,000. &#039;It wouldn&#039;t make any difference whether the glass contained depleted uranium with the 235 isotope removed or natural uranium; the chemistry is identical. Uranium fluoresces under UV light.&#039;&quot;]]></description>
		<content:encoded><![CDATA[<p>Ben Marks (&#8220;These People Love to Collect Radioactive Glass. Are They Nuts?,&#8221; Collectors Weekly, Jul. 30, 2014) wrote &#8230;</p>
<p>&#8220;Even if radioactivity is the thing that makes Vaseline glass cool, it&#8217;s not what makes Vaseline glass glow, says Barrie Skelcher, who&#8217;s written two Vaseline glass books of his own. That may come as a surprise to many Vaseline glass collectors, who assume that radioactivity is the reason why Vaseline glass glows under ultraviolet light, confusing the cartoon depiction of radioactivity for the science.</p>
<p>&#8220;&#8216;It&#8217;s the chemistry of uranium that makes Vaseline glass glow, not radioactivity,&#8217; Skelcher says by phone from England, where he lives with his wife, Shirley, and 500 or so pieces of Vaseline glass in a collection that once numbered more than 1,000. &#8216;It wouldn&#8217;t make any difference whether the glass contained depleted uranium with the 235 isotope removed or natural uranium; the chemistry is identical. Uranium fluoresces under UV light.&#8217;&#8221;</p>
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