Jarizod:
Kai..FTC!!..I never experrereit

I wanto use this space to wish my eleniyan Happy Birthday.. Ah love u man #nohomo..

To my fans Iya kamoru Baba sukurat Lateef oniburedi and Rasheedat oni Ponmo..ur love and support pushed me to FTC

***

congratulations Mama G

NinaArsenal:
Congratulations to ur family N'ne.

raebox:
jariz.od my niggar. congratulations on your FTC

Thanks my brother

TunezMediaTV:
Veteran actress, Patience Ozokwo who is fondly called Mama G, clocked a year older few days ago, the same day she welcomed her new grandchild.

The talented actress who has spanned years in the industry is one of the active veterans that still remains relevant and consistent in the movie industry.

On her birthday, she got a priceless gift and that happens to be a grandchild.

Her daughter, Chioma, gave birth to a bouncy baby girl in the early hours on Wednesday.

Congrats to her on the double portion of birthday blessing... Mama G was born 25th March... so i don't know what u are writing. its obviously copy and paste u are doing cc: Lalasticlala


http://www.tunezmediablog.com/2016/09/actress-patience-ozokwo-welcomes-baby.html?m=1

Brainy90:
BRAINY90: Red meat (which technically includes any muscle
meat from mammals, e.g. beef, veal, pork,
lamb, mutton, goat, and, yes, horse, not that we
think you’re going there) has long been linked to
heart disease.
And in 2015, the World Health Organisation
dubbed it a probable carcinogen, too. Steak
lovers panicked, understandably—but the
designation probably doesn’t mean the end of
juicy fillets.
Colorectal cancer
Categorising red meat as potentially cancer-
causing refers most directly to colorectal cancer,
but even the strongest scientific evidence in this
area is still considered somewhat limited. It
looks like processed red meat—think hot dogs,
sausage, and bacon—may be the real culprit.
Processed meats were designated Group 1
carcinogens by the WHO, a more dangerous
ranking than the Group 2A given to unprocessed
red meat, because many contain nitrates and
nitrites, salts that are thought to be directly
related to cancer. “We can’t say there’s a safe
level of intake of processed meat,” says Carolina
Guizar, a registered dietitian and nutritionist
with New York City meal delivery nonprofit God’s
Love We Deliver. “It’s pretty clear that the more
processed meat you have, the greater your risk
for colorectal cancer.”
Heart disease
You’ve long been wary of the saturated fat and
cholesterol in red meat, no doubt, but the
research examining the link between eating red
meat and heart disease has actually been mixed.
In one review of 11 different studies, four found
an increase in heart disease risk when people
ate more red meat while five didn’t, Guizar says.
Another review found only a weak link between
red meat and heart disease, but a stronger link
between processed meat and heart problems.
It actually might be the salt in processed red
meat that’s the big concern, says Simin Liu, MD,
ScD, professor of epidemiology at Brown
University’s School of Public Health who
researches nutrition and heart disease, among
other topics. “Sodium in particular is a risk factor
for high blood pressure, which in turn elevates
heart disease risk,” he says. Iron intake from red
meat has also been linked to heart disease and
heart attack, he adds, not to mention saturated
fat probably shouldn’t be let entirely off the
hook.
Stroke
Because stroke shares so many risk factors with
heart disease, it’s likely also linked to red meat
consumption because of salt, namely those
nitrites and nitrates again, Liu says. A review of
studies examining stroke risk found that for
every serving per day increase in red meat
consumption, ischemic stroke risk increased by
13 per cent, or by 15 per cent when only
processed meat was taken into consideration.
Diabetes
Liu’s research estimated that for every serving
per day your red meat intake increases, your
risk of type 2 diabetes goes up by somewhere
between 9 and 18 per cent. Again, processed
meat seems to be more problematic than
unprocessed, and (noticing a theme yet?) nitrites
and nitrates seem to be to blame, Liu says.
Some of the same cancer-causing chemicals that
can form while cooking red meat are also toxic
to the cells in the pancreas that produce insulin,
at least in studies of animals. Of course, eating
red meat could cause you to pack on a few
extra pounds, which could in turn increase
diabetes risk, Liu adds. But it’s frequent
consumption that he’s most concerned about.
“The average healthy person should not be
worried about having a hamburger or a steak
occasionally,” he says. The study results come
from comparing people who eat red meat five or
more times a week and people who eat it less
than once a week. “Red meat consumed in
modest portions and low frequency would not
convey high risk of developing type 2 diabetes,”
he says.

pyyxxaro:
Ok

Brainy90:
BRAINY90: Red meat (which technically includes any muscle
meat from mammals, e.g. beef, veal, pork,
lamb, mutton, goat, and, yes, horse, not that we
think you’re going there) has long been linked to
heart disease.
And in 2015, the World Health Organisation
dubbed it a probable carcinogen, too. Steak
lovers panicked, understandably—but the
designation probably doesn’t mean the end of
juicy fillets.
Colorectal cancer
Categorising red meat as potentially cancer-
causing refers most directly to colorectal cancer,
but even the strongest scientific evidence in this
area is still considered somewhat limited. It
looks like processed red meat—think hot dogs,
sausage, and bacon—may be the real culprit.
Processed meats were designated Group 1
carcinogens by the WHO, a more dangerous
ranking than the Group 2A given to unprocessed
red meat, because many contain nitrates and
nitrites, salts that are thought to be directly
related to cancer. “We can’t say there’s a safe
level of intake of processed meat,” says Carolina
Guizar, a registered dietitian and nutritionist
with New York City meal delivery nonprofit God’s
Love We Deliver. “It’s pretty clear that the more
processed meat you have, the greater your risk
for colorectal cancer.”
Heart disease
You’ve long been wary of the saturated fat and
cholesterol in red meat, no doubt, but the
research examining the link between eating red
meat and heart disease has actually been mixed.
In one review of 11 different studies, four found
an increase in heart disease risk when people
ate more red meat while five didn’t, Guizar says.
Another review found only a weak link between
red meat and heart disease, but a stronger link
between processed meat and heart problems.
It actually might be the salt in processed red
meat that’s the big concern, says Simin Liu, MD,
ScD, professor of epidemiology at Brown
University’s School of Public Health who
researches nutrition and heart disease, among
other topics. “Sodium in particular is a risk factor
for high blood pressure, which in turn elevates
heart disease risk,” he says. Iron intake from red
meat has also been linked to heart disease and
heart attack, he adds, not to mention saturated
fat probably shouldn’t be let entirely off the
hook.
Stroke
Because stroke shares so many risk factors with
heart disease, it’s likely also linked to red meat
consumption because of salt, namely those
nitrites and nitrates again, Liu says. A review of
studies examining stroke risk found that for
every serving per day increase in red meat
consumption, ischemic stroke risk increased by
13 per cent, or by 15 per cent when only
processed meat was taken into consideration.
Diabetes
Liu’s research estimated that for every serving
per day your red meat intake increases, your
risk of type 2 diabetes goes up by somewhere
between 9 and 18 per cent. Again, processed
meat seems to be more problematic than
unprocessed, and (noticing a theme yet?) nitrites
and nitrates seem to be to blame, Liu says.
Some of the same cancer-causing chemicals that
can form while cooking red meat are also toxic
to the cells in the pancreas that produce insulin,
at least in studies of animals. Of course, eating
red meat could cause you to pack on a few
extra pounds, which could in turn increase
diabetes risk, Liu adds. But it’s frequent
consumption that he’s most concerned about.
“The average healthy person should not be
worried about having a hamburger or a steak
occasionally,” he says. The study results come
from comparing people who eat red meat five or
more times a week and people who eat it less
than once a week. “Red meat consumed in
modest portions and low frequency would not
convey high risk of developing type 2 diabetes,”
he says.

pyyxxaro:
Ok