Like Your Meat Rare? You May Want to Reconsider

Meat purists insist that the only way to really enjoy meat is to have it rare. Some go so far as to only eat it raw as carpaccio or tartare. They argue that anything else ruins the flavor and even reduces the nutritional value of the meat (which is not true – there is no nutritional difference between a steak that is cooked medium rare versus one that is well done). Some may also say it is just a matter of personal taste. The reality, however, is that eating raw or very undercooked meat carries significant health risks. And is being considered a beef “connoisseur” really worth getting sick or risk dying for?

Copper & Coronavirus: Here’s What You Need To Know

I think that one of the scariest things about the novel coronavirus is the virus’s ability to remain alive on several types of surfaces. For example, “A new analysis found that the virus can remain viable in the air for up to 3 hours, on copper for up to 4 hours, on cardboard up to 24 hours and on plastic and stainless steel up to 72 hours,” according to one source.

Copper vs. Zinc. Striking a Healthy Balance

Many people equate copper with pennies, plumbing or bracelets to help cure arthritis (spoiler alert – they don’t!) than with good health. But copper is a trace mineral - along with iron, chromium, zinc, iodine, manganese and selenium.