Some people sweat more than others. Go for a run with a group of people on a warm day, and the differences become obvious. But what determines these variations? Answers have traditionally focused on factors like body fat percentage (more fat insulates you and makes you overheat sooner) and aerobic fitness (the fitter you are the less you sweat).
28 people is not enough to draw a conclusion from, but the article basically dismisses anything we’ve considered to be truisms to date about fat people sweating more. But it’s been a well-known fact of ecology for ages now that animals tend to be larger (and have smaller ears, tails, etc) in higher latitudes whereas the closer you get to the equator, the smaller creatures get (Bergmann’s rule). I certainly sweat a lot more when the temperature was higher.
Jerks are everywhere, but people being jerks in the gym can be especially grating. All you want to do is lift heavy stuff in peace, but there they are, with their sweaty butt imprints on a bench, loud conversations on the phone, and equipment strewn all over the floor. Oops—does that sound like you? Here’s how to make the gym a better place for all.
Technology has always been intimately linked to the human body. From sharpened flint to smartphones, we’ve been carrying our inventions for millennia—but the relationship is about to get even closer. The next generation of electronic devices might not just be near our bodies, they could be powered by them.
Picture yourself with your very own backyard pool. There you are, drifting on an inflatable raft, wearing a cute bikini, sipping a fruity drink, wiping the urine from your eyes…wait—what now? Sometimes ignorance is bliss when it comes the germs you’re being exposed to on the regular—otherwise how would you leave the house? But the Centers for Disease Control (CDC) would prefer you actually learned something about these issues.
Sweating your veggies is easy: simply put your prepped vegetables in a pot on low heat. Keep the lid on, and let them cook slowly. By keeping the lid on, you use their own liquid to “sweat” (aka steam) them. The technique is called à l’étouffée in French cooking, and it leads to soups and bisques with depth of flavor. You can also apply this to purees that are part of other dishes—like mashed potatoes, for example.
In the 1930s, it was generally accepted that the body needed sodium to function, but no one had studied what broke down when the sodium in a person’s diet was removed. One researcher researcher and four volunteers decided to find out. It was awful.