#crab and shrimp fuel

[yandere-paramour]

how would a beach day with vivien and atalanta go?

do they know how to swim? what are they wearing? what are they bringing to the beach? are they going swimming or chilling in the shade?

You know that TikTok trend where it's like "Boys will be boys" and the camera pans to a bunch of boys setting up lawn chairs in front of a house being demolished to watch it or throwing a giant rock off an overpass into a lake or all crowding in a school public bathroom to sing sea shanties? Yeah, this is Vivien. You don't take Vivien to the beach if you're going to relax; you take Vivien to the beach if you have 3 kids and you want to relax while he plays with them. He spends the entire beach day playing in the waves (He can swim, don't worry), trying to dig a 10ft conversation pit in the sand, and getting in fights with crabs. You physically have to pull a crab off his nipples while he is hissing in pain because he just wanted to know how bad it hurt. If the beach has any activities, he'll do them. Snorkeling, parasailing, jet skiing, he'll do it all. He'd love it if you could bring a picnic so he can have lots of snacks and drinks to fuel his antics, although you have to get beach ice cream, that's just tradition. Lastly, he'll use all the sand from his giant pit to make a giant sandcastle and fill the moat with seawater. He also just wears normal swim trunks and goes shirtless. If he was going to do something romantic for you, he would check and make sure that the beach allowed fire, and start up a bonfire for you in the early evening. Part of his antics that day would be to gather some dry wood, and he would already have prepped some foil-packet jambalaya or shrimp boils or even something simple like potatoes, corn, and bread for the both of you. Lastly, for dessert, some good old-fashioned smores or grilled fruit sprinkled with sugar. He likes his marshmallows still on the chewy side. Best of all, if you get dirty, you can go wash off in the ocean!

Atalanta is better at beach than Vivien. She knows how to relax. Her preferred beach outfit is a sports-bra-like swim top with some short swim shorts to show off her toned legs, along with a wrap/cover-up on top of it. She spends the beach day relaxing under an umbrella on a deluxe padded beach chair in the shade, calmly reading a novel, listening to some ambient music, and enjoying a peaceful day. Of course, this is a private beach with staff, so you don't have to bring anything but yourselves and whatever entertainment you want. If you're hungry, thirsty, hot, or bored, simply call for the staff and they'll take care of it, whatever it is. However, she's not completely boring. She will gladly take a walk in the sand hand-in-hand with you, and she will even get in the water to play. Not too far out, though. She can swim fine, but that doesn't mean she's taking a chance on you. Nothing higher than your neck is permitted, and she's serious. She is not one for anything too strenuous, as this is supposed to be a relaxing, quiet day for the two of you to spend quality time together, but if you insist on parasailing, she will have to do it with you. She can't let you go alone. If you are on a vacation together, she will wait until it gets dark and organize a nice surprise for you both, setting up an inflatable screen, some cut fruit, petit fours, and champagne, and a large plush beanbag for the two of you to share on the beach for you to have a romantic night together.

[thisisnotthenerd]

Happy New Year @shakespearestolemyurl !! I have the other half of your 2023 @d20exchange gift: Songs of the Celestine verses for the Bad Kids!

Group Verses

On occasion, an adventuring party will receive a set of verses that encompasses the group as a whole—these verses are sung together as opposed to individually. Often, these are written by a bard within the group, taking the form to detail the exploits of their own adventuring party.

This set of written verses regards the Solesian adventuring party known as the Bad Kids, who defeated Kalvaxus and the Nightmare King during their first two years at the Aguefort Adventuring Academy. The author of these verses is technically unknown, but it is believed that Fabian Seacaster, during his early bardic education, composed these verses for his friends using the form learned from his pirate father, William Seacaster, after he joined the College of Swords during the Bad Kids' quest to retrieve the Crown of the Nightmare King. 1

______________________________

Adaine Abernant-O’Shaughnessy:

A wizard born

To endless scorn

Who chose the face the fighting storm

Upon her word

That she has sworn

The elven oracle

She’s stolen books

And taken looks

At futures she has now forsook

From tiny nooks

She found the hooks

Now categorical

With arcane hands

She made her stand

A mage come far from foreign lands

And as she scanned

She made her plans

And broke her manacles

For now she is

Second to none

The oracle for everyone

And free at last

She’ll have her fun

Adaine the oracle

______________________________

Kristen Applebees:

The cleric chosen

For devotion

Her heart in ever-changing motion

Questions Couldn’t

Remain unspoken

The Prophet now come free

So determined she

Can’t be deterred

She tried to fly with a Ribbon dancer

Oh she stands sure

Even though her

Dex is negative three

From Helio

To Yes? Or no

She understands what can’t be known

In philosophy

She seeks to grow

Cassandra’s only priest

A cleric’s light

Within the night

Guides darkened paths with clear sight

She walks alight

And fears no fright

Saint Kristen Applebees

______________________________

Figueroth Faeth:

The rebel bard

Cannot be charred

Flamboyant in her disregard

With warlock spells

She will safeguard

Fig the InFaethable

She changes face

In every space

And plays with skill electric bass

She’ll catch your soul

And take your place

While playing rock’n’roll

She gave request

For Aguefort’s best

But something she could not have guessed

Was to the west

And in her nest

Writing wizard’s scrolls

She’ll drink some gin

No fear of sin

Her secrets kept behind her grin

But when you’re friends

She’ll let you in

Fig the InFaethable

______________________________

Gorgug Thistlespring:

Barbarian bound

To hear the sound

Of metal music all around

He oft confounds

And breaks the ground

Gorgug Thistlespring

He looked for meaning

In the gloam

For heritage to call him home

Child of orc

And man and gnome

he is now the crab king

He fuels with fear

an endless rage

He came from deathly forest aged

Who is his dad

He cannot gauge

Insight is not his thing

He wields his axe

And hammer too

He’ll call across the world to you

He fixed his phone

Made sending stones

it’s Gorgug keep going

______________________________

Riz “The Ball” Gukgak:

The roguish goblin

Killed a dragon

With deepest passion he was gobbling

He’s hidden when

He gets his shots in

Riz Gukgak? Nay, “the Ball”

With arquebus

And sword to choose

The briefcase where he keeps his clues

Or healer’s kit

And clue tattoos

He makes good use of them all

The little shrimp

Of the bad kids

When seeking clues do as he bids

While counting fingers

He shot Biz

He’ll commit assault

Though self-contained

With party in reins

He thinks at night with buzzing brain

He’ll ne’er refrain

And fears no pain

The fury of the small

______________________________

Fabian Seacaster:

The bardic fighter

Sheet igniter

Hellish motorcycle rider

With dance and fire

He will reach higher

Fabian Seacaster

Born to pirate

Legacy and

Elvish smiths and fighters free

He made his way

From land to sea

And faced disaster

The warlocks slain

‘Twas only him

And erstwhile friend, Chungledown Bim

And on a whim

From battle grim

He fled and fell even faster

And from that moment

He was changed

His skill in elvish dance now trained

With sword and sheet

And crossbow ranged

Fabian Seacaster

1 Given the personal nature of these verses, there are a few deviations from how the song is typically sung for pirate heroes. While titles and epithets commonly feature in the Songs, this rendition features continual references to titles endowed upon the Bad Kids, formal or otherwise, save Seacaster's own verses. These include: the Elven Oracle [Adaine Abernant-O'Shaughnessy], the InFaethable [Figueroth Faeth], the Blessed Saint [Kristen Applebees], the Crab King [Gorgug Thistlespring], and The Ball [Riz Gukgak].

[rainbowolfe]

I have a sneaking suspicion that Ratau's crew is supposed to be a parallel of the Bishops on some level. Because why is there a crow in the ocean biome. Not that any of them seem to belong to the biome you find them in, unless everyone really does just live in a tent. There's also my belief that there's a sixth Bishop, missing for some reason. Which aligns with the missing sixth member of Ratau's crew, bargained away in a deal that made Ratau abandon his duties.

So, what would the implications be...

-Narinder is the force that brought this dysfunctional family together. (I know a lot of people assume Shamura played this role, because they're the eldest) The Bishops (+ the missing one would make five) were likely apart of different sects of one group that Narinder later took them/saved them from.

-Heket was indebted to many people (I would take that to mean she struck many bargains she never fulfilled her end of the deal for) but also had many people indebted to her. Those indebted to her may be the souls she literally devoured, represented by the eye symbols on her chest/neck.

-Heket is immune to poison, but also produces it herself (poison may not be in a literal sense here). The [Mithridatism] card would also affirm that Narinder took issue with what she had to say. The card is telling her not to fear what passes her lips, for it is the true word. ((But was it really?))

-Flinky talks funny.... Heket talks funny.... need I say more?

-Kallamar and Leshy were a duo. The dynamic between a crow and a worm would imply that Leshy was to be Kallamar's prey. I would take that to mean that Kallamar probably killed other weaker gods/crown vessels on sight, but made an exception for this one.

-[Strength From Without] is interesting as both a tarot card and in relation to Kallamar (and also possibly Leshy). As a concept it means your sense of self worth comes from and depends on those around you. As a tarot card, it gives you fervor when you're hit. Fervour is a power source that is usually gained from killing others, so to be able to (effectively) harvest your own power when someone hurts you.... I forget where I was going with that, but it makes me think if Yang's ability from RWBY.

-HOWEVER, if the earthworm isn't meant to be a stand in for the Leshyworm, then the "worm" is whoever is in Kallamar's crown. Or maybe what Kallamar's crown is made out of, hint hint, wink wink. Squids' natural prey are fish, crabs, and shrimp. And it's crabs that still persist in Anchordeep, marked with the top half of the Old Faith symbol. This would also mean that Leshy represents the follower that was lost to a bargain. Maybe the situation that brought his crown to him was just an unforeseen result of something greater going on.

-Kallamar always went overboard with his "betting" ie bargaining. Maybe he bargained with someone he shouldn't have, or he bargained away too much/something important. I bet he bargained away his Bop 👀

-Shamura has little respect for other crown bearers. They know the crowns can change people, and they're bitter about it. Of course they are, it turned the One They Loved Most against them.

-[Strength From Within] is also a non-standard way of interacting with Fervour. It replenishes over time, so you're once again using only your own power and no one else's. Fervour seems to be the physical/magical manifestation of anger and rage, which in turn fuels the use of curses. The two cards also mirror each other. Strength from Within has the enlightened/divine Sun above the clock, Strength from Without seems to put that sun inside the clock and now the skull from Ichor Earned is above it.

-sidenote, Shrumy is the only one to show a clear preference for Ratau over other crown bearers. The power, the adoration—it changes people, most likely for the worst. Something about the crowns guarantee followers, and that would even make a god a little haughty.

-Kallamar lost something to Shamura in a bargain. Hands usually represent strength or power, but it can also represent the giving of blessings or even 'ability'. So Kallamar lost half his power (only 1/4th of his power if he's got four arms truly) to Shamura, but the dynamic would imply he's more than allowed to earn/win it back. ALT: Shamura has Kallamar's other ear 😂

-Shrumy carries three accessories: Klunko's hand, a bottle of black liquid, and a knife/dagger. The knife is marked with an X, and the bottle looks sussily similar to the potion shown in The Path. Kinda funny that the turtle has the movement speed potion XD But ya know, Shamura is also notably fast. I think it's a fair assumption to make that the other two items were won from Flinky and Ratau. Maybe the potion is made from Ratau, as he does use a walking stick. And the knife would've belonged to Flinky, but don't ask me how he wielded it... but all that is to say that means that Shamura holds items that belong to their siblings, gained through bets/bargains/deals. Kallamar's (and maybe Leshy's) power, Narinder's speed/will (as in, will to keep going), and Heket's might (physical strength opposed to magical/cursed abilities).

-a sadder interpretation of that is that a deal was struck to save Shamura after a certain Waiter yoinked their skull from its proper place. And the cost were those three things. A chunk of Kallamar's power, the ability for Heket to fight, and Narinder's freedom (his free will/ability to follow his will/however you want to take that). OR. It was VERY LITERAL. And the cost was Kallamar's hands, Heket's weapons, and Narinder's feet

-Leshy, Kallamar, and Narinder are red-aligned. Shamura and Heket are purple-aligned. This could be referring to allegiance to a crown, but it could also be referring to power levels. Regular demons are red, powerful demons purple.

[springfallendeer]

Cave Crawler Encounter (2)

Well. Ayala survived.

And she makes use of what she has. This one may gross you out a bit.

||A relieved sigh escapes the woman as she allows her body to slump against the examination table.||

||Not venomous. Not poisonous.||

||Just an ambitious carrion eater that took advantage of the dark to try and get a free meal.||

||But instead, it would be her meal.||

||Scans determined it to be edible.||

||She would need whatever food she could get if she wanted to recover from these wounds. A series of painful punctures, courtesy of its mandibles lined her body. Plenty on her back. Shallow and painful. The worst being on her side, where it had latched on and set out to devour her alive.||

||She's stopped bleeding thanks to emergency medical care.||

||That was unpleasant in its own right. Creams that burned and clogged the wound to disinfect broken flesh and stem the bleeding. Serums to promote fast cellular growth, to assure that these wounds closed in a timely manner.||

||But there would be no healing without energy to fuel that rapid cellular growth.||

||The processer made quick work of turning the corpse into cooked, edible matter.||

||Its just a big bug.||

||A big water dwelling bug… Like a crab. Or a lobster.||

||Perfectly edible. Gross as it looks.||

||The same knife used to deliver the lethal blow is used to pry open the thick, rigid shell that protects the inner flesh of the creature.||

||Cave Crawler. That's what she'll call it.||

||The perfect name for a perfect little pest.||

||One at a time, she pries the legs off of the body. Bending the segments at the joints snaps the shell. In prying each segment apart, long strips of cooked inner meat are pulled from the shell.||

||Pink and white.||

||Just like crab. It'll be just like crab.||

||That first bite reveals that she's not entirely wrong.||

||It has such dense, stringy flesh. Flesh which is softer than she would have imagined once actually bitten into.||

||It tastes a little like crab. Only a little.||

||Salty and briny. Like the sea. With notes of crab and shrimp.||

||Strange, but not unpleasant.||

||Salty, but otherwise bland.||

||She doesn't hate it. But she can't say that she likes it either.||

||Edible is the best word to describe it. Cave Crawler is edible.||

||If she had more resources, certainly it could be made better. But for now, this is enough.||

||Its a sizeable meal, given that its a big arthropod the size of a dog.||

||Plenty of meat in the legs. But what about the center? The head and body?||

||She has to taste everything. She has to determine what is and isn't palatable.||

||She uses her knife to carve around the rim of its massive, deflated eye so that she can pry it out of the head.||

||Soft and gelatinous. With a hard, inedible mass in the center.||

||This was going to be gross.||

||She uses her knife to collect a dollop of the translucent blue goo.||

||It smells pungent. Fishy. Briny.||

||She gags at the taste.||

||Salty slime with an overwhelming fishy smell that assaults her tastebuds.||

||Inedible. The eye is absolutely inedible. At least in this state. It was like eating a potent, fishy cooking condiment.||

||She quickly retrieves water to wash the offensive smell out of her mouth before it makes her retch.||

||Cave Crawler eye might be better suited as a fish bait. So many sea creatures absolutely adored potent foodstuffs such as this.||

||Maybe it could be diluted in water to be made into a stock. But she didn't even have the supplies to attempt such a thing.||

||The mass of gooey green innards that line the interior of the body prove equally as potent. Fishy and briny.||

||Clusters of vibrant orange roe, on the other hand, prove to be less offensive. Still potent. Still salty. But the eggs strangely taste more like crab than the actual flesh of the creature does.||

||Edible legs. Edible eggs. Offensive internal organs and a disgusting eye. The latter might be suitable for soup, but for now, it would be better off used as bait.||

||She scoops the gelatinous remains of the eye into the main body and seals that away in storage for the time being.||

||Later, she'll find out if anything in the open water actually finds those offensive offcuts appetizing.||

||For now, she'll focus on her meal. With the healing serum in her system, her appetite has been heightened. Her body is digesting food faster than it otherwise would, because the calories are needed to assure rapid healing.||

||The interior of her small, mediocre attempt at a base smells fishy. She'll have to disinfect and clean everything to get the smell off of her and her belongings.||

||The last thing she needs is to venture back out into the open ocean smelling like food.||

||What a horrible day.||

||But she's survived. And she's learned from her mistakes.||

||Don't trust the caves. Don't venture into the darkness ill-equipped.||

||Don't eat Cave Crawler guts or eyes because they taste like concentrated sea water and fish bile.||

[devanbald]

A Taste of Mexico: Exploring the Unique Regional Dishes of the Country

Mexico’s rich culinary tradition is as diverse as its landscapes, offering a wide array of flavors, textures, and cooking techniques that have evolved over centuries. Each region in Mexico boasts its own unique set of dishes shaped by local ingredients, climate, and cultural influences. From the savory meats of the north to the intricate moles of the south, Mexican cuisine reflects the country’s vibrant heritage. Let’s embark on a flavorful journey across the regions of Mexico, uncovering the signature dishes that define its culinary identity.

Northern Mexico: The Land of Grilled Meats

The cuisine of northern Mexico is heavily influenced by the region's ranching culture, with grilled meats taking center stage. One of the most well-known dishes from this region is carne asada, a flavorful cut of beef marinated in citrus juice and spices and then grilled to perfection. Served with warm flour tortillas, pico de gallo, and guacamole, carne asada is a quintessential dish in the north, especially in states like Sonora and Nuevo León.

Flour tortillas are more commonly used in northern Mexico, a reflection of the region’s wheat production. Another staple is machaca, dried and shredded beef that is often rehydrated and cooked with eggs, tomatoes, and onions for a hearty breakfast dish. The northern region’s cuisine is simple yet satisfying, designed to fuel the hardworking ranchers and farmers who have shaped the area’s food traditions.

Oaxaca: The Land of Seven Moles

Oaxaca often called the “culinary heart of Mexico,” is renowned for its traditional, intensely flavored dishes, many of which have been passed down for generations. The region’s cuisine is most famous for its mole sauces, of which there are seven distinct varieties. The most well-known is mole negro, a rich, dark sauce made with ingredients like chocolate, chilies, garlic, and spices, creating a complex flavor profile.

Oaxacan cuisine also features a variety of indigenous ingredients, such as chapulines (grasshoppers), which are often toasted and served as a snack or added to dishes for an extra crunch. Another Oaxacan specialty is the tlayuda, a large, crispy tortilla topped with refried beans, cheese, avocado, and meats like beef or chorizo. It’s a filling and flavorful meal that reflects the region’s emphasis on bold flavors and fresh ingredients.

Oaxaca’s cuisine is a testament to the region’s indigenous roots and its ability to preserve ancient cooking traditions while continuing to innovate.

Yucatán: Tropical Flavors with a Mayan Influence

The Yucatán Peninsula’s cuisine stands out for its use of bright, tropical flavors and a distinct influence from the region’s Mayan heritage. One of the most famous dishes from this area is cochinita pibil, a slow-roasted pork dish marinated in a blend of citrus juices and achiote paste, which gives the meat its signature red hue. The pork is traditionally wrapped in banana leaves and cooked in a pit oven, resulting in tender, succulent meat with a vibrant, tangy flavor.

In addition to cochinita pibil, the Yucatán is known for sopa de lima, a light chicken soup flavored with lime juice and served with crispy tortilla strips. The region’s cuisine also features an abundance of fresh seafood, with dishes like ceviche and Pescado a la tikin-xic, which involves fish marinated in achiote and grilled to perfection.

Veracruz: A Coastal Fusion of Flavors

Veracruz's cuisine is a delightful fusion of Mexican and Spanish influences, with an emphasis on seafood. The region’s most famous dish is Pescado a la veracruzana, a whole fish cooked in a tangy tomato sauce with olives, capers, and herbs, reflecting the area’s Mediterranean heritage. Veracruz is also known for its arroz a la tumbada, a seafood and rice dish similar to Spanish paella, featuring shrimp, crab, and clams. This hearty dish is a favorite along the coast, showcasing the rich variety of seafood available in the region.

Savoring the Richness of Mexican Regional Cuisine

Mexico’s culinary landscape is as diverse as its geography, with each region offering its unique flavors and ingredients. From the grilled meats of the north to the seafood of the coasts and the complex moles of the south, Mexican cuisine is a celebration of its rich cultural heritage and a testament to the country’s ability to innovate while preserving tradition.

Whether you’re exploring the bustling streets of Mexico City or relaxing on the beaches of Baja California, the flavors of Mexico are sure to captivate your senses. Each dish tells a story, and every region offers a new culinary adventure waiting to be discovered.

[nmsc-market-pulse]

Chitosan Market Insights: Asia-Pacific's Dominance and Growth Trajectories

Introduction:

The Chitosan Market has experienced notable growth in recent years, driven by its versatile applications in various industries such as pharmaceuticals, cosmetics, agriculture, and food processing. Among the global regions, Asia-Pacific stands out as the dominant player in this market.

This article explores the reasons behind Asia-Pacific’s leading position in the chitosan market, focusing on factors such as the abundance of crustacean waste, rising demand across industries, and future growth prospects.

Download FREE Sample: https://www.nextmsc.com/chitosan-market/request-sample

Understanding Chitosan and Its Applications

What is Chitosan?

Chitosan is a biopolymer derived from chitin, a natural polymer found in the exoskeletons of crustaceans like shrimp and crabs. The process of converting chitin into chitosan involves deacetylation, which removes the acetyl groups from the chitin molecule. Chitosan is renowned for its biocompatibility, biodegradability, and versatility, making it a valuable material in various applications.

Applications of Chitosan

Pharmaceuticals: Chitosan is used in drug delivery systems, wound dressings, and as a dietary supplement. Its ability to encapsulate drugs and its antimicrobial properties make it an attractive option for pharmaceutical applications.

Cosmetics: In the cosmetic industry, chitosan is valued for its moisturizing, film-forming, and anti-aging properties. It is used in skincare products, hair care items, and as an ingredient in facial masks.

Agriculture: Chitosan finds application as a natural pesticide, soil conditioner, and growth enhancer. It helps in controlling plant diseases and improving soil health.

Food Processing: In the food industry, chitosan is used as a natural preservative, fat replacer, and in the development of edible films and coatings.

Inquire before buying: https://www.nextmsc.com/chitosan-market/inquire-before-buying

Asia-Pacific’s Dominance in the Chitosan Market

Abundance of Crustacean Waste

Geographical Advantage: Asia-Pacific, particularly countries like China, Japan, and Thailand, is a major hub for crustacean production and consumption. The region's extensive coastline and robust seafood industry result in large quantities of crustacean shell waste, which is a primary source of chitin for chitosan production.

Economic Benefits: The easy availability of crustacean waste not only ensures a steady supply of raw materials for chitosan but also reduces production costs. This economic advantage strengthens the competitiveness of the region's chitosan industry on a global scale.

Rising Demand Across Industries

Cosmetic Industry Growth: The Asia-Pacific region has witnessed significant growth in the cosmetic industry, driven by increasing disposable incomes, urbanization, and changing beauty standards. Chitosan’s incorporation in cosmetic products aligns with the rising consumer preference for natural and effective ingredients, fueling demand for chitosan-based cosmetics.

Pharmaceutical Sector Expansion: The pharmaceutical industry in Asia-Pacific is expanding rapidly due to rising healthcare needs, advancements in medical technology, and increasing investments in research and development. Chitosan’s application in drug delivery systems and wound care products supports its growing use in the pharmaceutical sector.

Agricultural Innovation: With a focus on sustainable agriculture, Asia-Pacific countries are increasingly adopting natural and eco-friendly solutions. Chitosan’s role as a biopesticide and soil conditioner fits well with the region’s agricultural policies aimed at reducing chemical inputs and promoting environmentally friendly practices.

Food Processing Demand: The food processing industry in Asia-Pacific is also expanding, driven by growing populations, urbanization, and changing dietary preferences. Chitosan’s role as a natural preservative and fat replacer aligns with the demand for healthier and longer-lasting food products.

Key Market Trends and Developments

Technological Advancements: Advances in chitosan production technologies, such as improved deacetylation processes and the development of new applications, are enhancing the efficiency and functionality of chitosan products. These technological innovations are expected to drive further growth in the market.

Sustainability Focus: The emphasis on sustainability and the circular economy is influencing the chitosan market. Companies are exploring ways to maximize the use of crustacean waste, reduce environmental impact, and develop sustainable production practices.

Research and Development: Ongoing research and development efforts are expanding the applications of chitosan in emerging fields such as nanotechnology, biotechnology, and environmental management. These developments are likely to open new avenues for market growth.

Market Challenges and Considerations

Supply Chain and Raw Material Sourcing

Dependence on Crustacean Waste: The chitosan market’s dependence on crustacean waste makes it susceptible to fluctuations in the seafood industry. Variations in crustacean harvests or changes in seafood consumption patterns can impact the availability and cost of raw materials.

Quality Control: Ensuring consistent quality in chitosan products is crucial for maintaining market competitiveness. Variations in raw material quality and production processes can affect the performance and safety of chitosan-based products.

Regulatory and Compliance Issues

Regulatory Standards: Different countries have varying regulatory standards for chitosan products, particularly in the pharmaceutical and cosmetic sectors. Navigating these regulations and ensuring compliance can be challenging for manufacturers, especially those operating on a global scale.

Certification Requirements: Obtaining necessary certifications for chitosan products, such as GMP (Good Manufacturing Practices) and ISO (International Organization for Standardization), is essential for market acceptance and credibility. Meeting these requirements involves investment in quality management systems and adherence to industry standards.

Future Outlook

Growth Projections

The chitosan market in Asia-Pacific is expected to continue its upward trajectory, driven by the region’s competitive advantages and rising demand across various sectors. The market’s growth will be supported by ongoing technological advancements, increased focus on sustainability, and expanding applications of chitosan.

Emerging Opportunities

Innovative Applications: The development of new chitosan-based products and applications, particularly in areas such as biomedical engineering and environmental remediation, presents opportunities for market expansion.

Regional Collaborations: Collaboration between chitosan producers, research institutions, and industry stakeholders can foster innovation and drive growth in the market. Strategic partnerships and joint ventures can enhance the development and commercialization of chitosan products.

Consumer Awareness: Increasing consumer awareness of the benefits of natural and sustainable products will likely boost demand for chitosan-based solutions. Educating consumers about the advantages of chitosan can drive market growth and create new opportunities.

Conclusion

The Asia-Pacific region’s dominance in the chitosan market is driven by its abundant crustacean waste, growing demand across various industries, and ongoing advancements in technology.

As the market continues to evolve, the region’s competitive advantages and strategic developments will play a crucial role in shaping the future of chitosan.

By leveraging these strengths and addressing market challenges, Asia-Pacific is poised to maintain its leadership position and drive innovation in the chitosan industry.

[the-firebird69]

THE TERMINATOR | "Kyle Reese Arrival" (1984) CLIP HD

On the cover you can see that he was injured by the machine on the way down and he landed on that side but that's what he was injured and it also cool it off instantly it would have been a lot worse but he was dropped from the ship and we think on purpose and tanker and to take out the gas truck and he did the job and it was kind of an amazing deal that they time to write in a new what to do and where they were going and the trumps left them alone and to fight and stuff and it was a big mistake and they remained cut off from fuel all night and they had this big war it started over this fuel and they're blaming bja just like he wanted as Tommy f and it's a big mess it went all the way to Australia and the mad Max series all about this one stupid tanker of gas and that's what the assholes like and he doesn't let us in our stuff and he sits there meowing and saying dumb s*** and he's a stooge and a student in a dupe for someone else and yet it's a pain in the ass what's happening here this computer will work tomorrow it's a pain you people suck and mess with the keys and he was right it's Tommy f you exposed your people again and they're getting their asses handed to them now people looking everywhere because you're trying to grab him using crabs I mean you're ridiculous.

This other news coming up but this is coming up very soon and he recognizes the jacket it's the one he tried on but it has the original material attached to the bottom you thought it looks kind of odd and the sleeves were odd the bottoms the materials odd and it's more like this raincoat and it is a raincoat and it was his dad's and they're trying to make fun of him and they're having dja wear it and it's the max and they're saying all sorts of dumb things and really they're kind of spent but they're going to fight everybody they said and then probably lose and the computers are getting taken down in the fight they're not controlling it and they're belligerent and they are enemies and they will be halted. There's a lot of stuff going on and it's way too much stuff and our son is worried because he doesn't have access to practically anything and you can't move so we have to get to work they're going to stop the crabs yes they are stopping them and they're planning on doing the right thing and they're planning on doing the right thing in the Gulf I have the eliminate big ones until the little ones feed and then they go after them and really the little ones can't go that far without dying it's it's a hundreds of miles away and by the time they went 10 miles they'd be dead and people go out and fish them out huge fishing boats are waiting to go out there once they're gone scores of fish will grow and shrimp and Forrest Gump will have his day but really there's a big timeline coming up and I'm going to explain something

Thor Freya

Olympus

Zues

Your s*** John ring the Lord your s***

Hera

[myrtles664]

North Myrtle Beach News

Exclusive: The Ultimate Guide to the Best Eats in North Myrtle Beach - Ranked!

North Myrtle Beach is more than just sun and sand – it's a foodie paradise waiting to be devoured! But with so many tempting options, where do you start? Fear not, fellow gastronomes, for I'm here to drop some culinary knowledge bombs. Brace yourselves for the ultimate guide to the best eats in North Myrtle Beach, ranked from finger-lickin' good to oh-my-god-divine:

Casual Kings & Queens:

1. Ocean View Bar & Grill: Watch the waves crash while you devour juicy burgers, piled-high nachos, and fresh seafood platters. Bonus points for the unbeatable happy hour and friendly vibes.

2. Barefoot Landing's Food Trucks: Embark on a culinary adventure around the globe, one bite at a time. From Mexican tacos to Caribbean jerk chicken, these gourmet food trucks dish up flavor explosions on wheels.

3. Dino's House of Pancakes: Fuel your beach adventures with fluffy pancakes, sizzling bacon, and bottomless coffee. Don't miss their signature blueberry pancakes – they're legendary!

Seafood Sensations:

1. Hook & Barrel: Get your fill of ocean-fresh delights like succulent lobster rolls, pan-seared scallops, and daily specials that'll make your taste buds sing. The waterfront views and nautical atmosphere add to the charm.

2. SeaBlue Restaurant & Wine Bar: Indulge in upscale seafood with a twist. Think crab cakes with mango salsa, grilled mahi-mahi with chimichurri, and oysters Rockefeller that'll transport you to New Orleans.

3. Boardwalk Billys: Live music, ocean breezes, and buckets of peel-and-eat shrimp – Boardwalk Billys is a quintessential North Myrtle Beach experience. Don't forget to try their famous "Shag City Shrimp" for a spicy kick.

Hidden Gems:

1. Benny's Trattoria: Step into a taste of Italy in this cozy bistro. Homemade pasta dishes, wood-fired pizzas, and melt-in-your-mouth tiramisu will leave you feeling like you're strolling the streets of Rome.

2. Heirloom Bistro: Fine dining without the stuffy atmosphere. This contemporary bistro offers creative culinary delights like pork belly confit, pan-roasted duck breast, and desserts that are works of art. Reservations recommended.

3. Wicked Whisk Dessert Bar: Ditch the diet and dive into ooey-gooey brownies, decadent milkshakes, and towering sundaes that are pure sugar-coated bliss. Their salted caramel pretzel pie is a must-try for any sweet tooth.

Bonus Tip: Don't be afraid to venture beyond the tourist traps! North Myrtle Beach boasts a thriving culinary scene with local cafes, hidden gems, and food trucks offering unique and delicious bites.

So, grab your appetite and start exploring! North Myrtle Beach has a delicious adventure waiting around every corner. Remember, this is just a starting point, and the best way to discover your own culinary heaven is to get out there and taste it all!

And hey, if you find a hidden gem that deserves a spot on this list, shoot me a message! I'm always on the hunt for the next best bite.

Now go forth, eat well, and let your taste buds guide you!

5 Jaw-Dropping Seafront Events Bringing Waves of Excitement to North Myrtle Beach

North Myrtle Beach isn't just about soaking up the sun and building sandcastles. No, sir! This vibrant coastal haven pulsates with electrifying events that'll have you dancing on the sand, cheering from the shore, and gasping in awe under the Carolina sky. So, ditch the beach chair and dive into these 5 jaw-dropping waterfront events that'll leave you with memories that'll last a lifetime:

1. Carolina Opry Christmas Special (November - December): Witness the magic of Christmas come alive at the iconic Carolina Opry. This dazzling holiday extravaganza features dazzling costumes, toe-tapping music, and heartwarming stories that celebrate the season. Prepare to be mesmerized by acrobatic elves, tap-dancing reindeer, and a Santa Claus guaranteed to melt even the frostiest of hearts. Grab your hot cocoa and get ready for a Christmas miracle in Myrtle Beach!

2. Shag Fest Weekend (May): Put on your dancing shoes and prepare to shag the night away! This iconic festival celebrates the sultry Carolina shag dance, with live music, dance lessons, and competitions that'll have you twirling until dawn. Dress in your 50s best, hit the shag floor, and soak up the infectious energy of this nostalgic seaside bash. Just don't be surprised if you find yourself hooked on the shag bug after this!

3. Sculpture by the Sea (October - November): Witness art meet nature in a breathtaking seaside exhibition. International artists transform the sandy shores into a captivating open-air gallery, showcasing incredible sculptures that interact with the ocean waves, wind, and sunlight. Stroll along the beach, marvel at the creativity, and let the art inspire you as the waves lap against the masterpieces.

4. Carolina Cup Regatta (June): Feel the adrenaline pump as world-class yachts race across the ocean waters in the prestigious Carolina Cup Regatta. Witness the sleek vessels slicing through the waves, catch a glimpse of Olympic champions in action, and soak up the electric atmosphere of this thrilling competition. Grab a drink at a waterfront bar, cheer on your favorites, and revel in the spectacle of sailing at its finest.

5. Beach House Music Week (August): Let loose and dance under the stars at Beach House Music Week. This week-long celebration features renowned DJs, live music performances on the beach, and poolside parties that'll keep you grooving until sunrise. Grab your swimsuit, your dancing shoes, and your festival spirit for an unforgettable week of sun, sand, and non-stop beats.

These are just a taste of the incredible beachfront events that await you in North Myrtle Beach. So, mark your calendars, pack your swimsuits, and get ready to experience the electrifying heart of this seaside paradise! Remember, with its sun-soaked shores and vibrant events, North Myrtle Beach is where excitement washes over you in waves.

[travelingtheusa]

SOUTH CAROLINA

2023 Dec 3 (Sun) – We packed up and left Mrytle Beach at 10 a.m.  It was a pleasant drive to Lake Jasper RV Village in Hardeeville.  The campground is a resort with a pool and games and such.  It’s a shame we are only here for one night.  We paid almost $72 for a pass-through.

      After set up, we drove into town to get fuel, then went to dinner at Frankie Bones.  It was a very interesting restaurant.  Since Hardeeville is close to Hilton Head, this is an upscale neighborhood.  The restaurant was very classy, given their richer clientele.  I had a spaghetti squash primavera and Paul enjoyed a seafood dish with scallops, shrimp and crab.  Everything was delicious.

2023 Dec 2 (Sat) – We went to the movies today to see “Napoleon.”  It turned out to be very disappointing.  It was more of a love story than a war movie.  It was slow, plodding, and confusing.  We did not enjoy it.

      After the movie, we stopped at CVS to pick up the new prescription the doctor prescribed for high blood pressure for me.  I went on line to look at reviews and was dismayed to see so many people criticize amlodipine.  There wasn’t a single positive statement on the use of this medication.  I think I will work harder on losing weight and try to avoid taking this stuff.  We still couldn’t find a larger cuff for the BP machine so Paul ordered it online.  We will pick it up at my cousin’s in a few days when we are in Merritt Island.

      We also stopped at Hallmark so I could pick up a few Christmas cards.

2023 Dec 1 (Fri) – We packed up and left Florence at 11:25 am.  Since it was a short drive today, we dragged our feet in leaving.  Paul spent the morning washing the truck and rig.  The drive was an easy hour and a half.  We arrived at the Swamp Fox Campground in Myrtle Beach at a quarter after 1:00.  The campground is OK.  It’s an older place but kept up alright.  We have a concrete pad, fire ring and picnic table with full hookups.

       After lunch, we headed over to my brother, Dennis’, place.  He and his lady live in a condo in a retirement community.  It’s a nice place although it has a second floor with a long staircase.  He is 81 and she is in her late 70s.  He is very healthy for now (rides his bike to the gym and presses weight every day) but it become a problem if either one of them develops a hip problem.  Regardless, their place was lovely.  Denise was not there, having flown back to New York this morning.

      Dennis took us in his 2006 Mustang to look around town.  He took us to Broadway at the Beach, an area with rides like a Coney Island type place.  We walked around a bit then got back in the car and drove to the boardwalk.  It was lovely.  The boardwalk was wide and right on the ocean.  Reminded me of Atlantic City boardwalk and Jones Beach.  We walked the mile up and down the boardwalk, looking in a couple of stores and buying a Myrtle Beach souvenir.

      We left and decided to go to a favorite restaurant of Dennis’ – California Dreaming.  He couldn’t find the place (it was now dark), so we went to his place, said good-bye, hopped in our truck, and took off.  We tried to go to Bonefish Grill but the roadway was difficult to navigate and we couldn’t get to it.  As we were driving around, we discovered California Dreaming so we stopped there.  The place was huge!  Lots of mirrors add to the effect.  The meal was good and the waiter was attentive.

2023 Nov 30 (Thu) – We packed up and left Fountain Inn at 10 am.  It was a beautiful drive with the sun shining and light traffic.  We stopped after two hours at Love’s to have lunch, then continued on.  We arrived at the Swamp Fox Campground in Florence at 1:30 pm.  The campground is somewhat rundown and turning to seed.  There are many RVs that look very old and unkempt with stuff overrunning the area around them. 

      After set up, we drove into town to get fuel.  Florence is a pretty big town.  After fuel, we drove to CVS to look for a blood pressure cuff.  They did not have what we wanted so we went across the street to Walgreens but they didn’t have anything either.  We will have to order it on line.  I sent an email to the cardiologist, telling him to call my prescription into the CVS in Myrtle Beach.  We will be there for two days, visiting my brother, Dennis.

2023 Nov 29 (Wed) – We went over to Travis’ house at 3 pm.  Sam asked us to watch Lincoln while she went to pick up Noah and Hudson.  Turned out that Travis didn’t go to work today.  When everyone was home, we took them to Lil’ Rebel for dinner.  It was a café-type place with a large menu and good prices.  After dinner, we drove to the Kroc Center where Hudson and Sam played basketball, and Travis and we watched the other two boys swim.  At 7:30 pm, we bid good-bye to everyone.

2023 Nov 28 (Tue) – Paul and I went shopping today.  I bought new sneakers and a pair of earrings (I had lost my last pair on the airplane to NY).  We had breakfast at the Clock Drive-In.  It turned out not to be as nice as Paul imagined it would be.  We had lunch at the mall at Sarku, a restaurant we liked very much in NY.  It wasn’t quite the same here.  We stopped at Ingles and picked up a few things on the way home.

      The cardiologist called this morning to say my bloodwork was in.  My cholesterol is high and he wants me to start taking a statin.  In addition, I have been having mild headaches and running a little high in my blood pressure.  He suggested that I also take a medication for that.  I told him we would find a CVS and let him know where to call the prescription in to.

2023 Nov 27 (Mon) – We didn’t do much today.  Drove over to Travis’ for dinner.  Sam’s parents joined us.  Sharon made ziti and we brought Italian bread.  Travis & Sam were having a fight.  The kids were running around and screaming and fighting.  It was all overwhelming and we left almost immediately after dinner.  The atmosphere was very uncomfortable.

2023 Nov 26 (Sun) – The boys woke happy and ready to greet the day.  Paul made pancakes for everyone then we took a walk around the campground.  It is a plain facility with only a small office and smaller laundry building with 4 washers and 4 dryers.  Noah and I looked at all the RVs, commenting on what we liked and didn’t like about them.  Paul and Hudson threw a frisbee back and forth during the walk. 

      We met Travis and Hudson at 2nd & Charles, a huge bookstore with lots of other stuff.  Travis took Noah to a play and we watched Hudson and Lincoln.  When we were done in the bookstore, we took the two boys to Runway Park.  It was a playground right at the airport.  There was also a small mini golf course there.  We watched private jets take off and land as the boys played.

      When finished (it was cold), we went to the house and hung out until everyone else got home.  Travis made dinner then we left.

2023 Nov 25 (Sat) – It was another busy day.  We ran out of propane overnight and Paul ran out to get the tanks refilled this morning.  The temperatures have been hovering just above freezing.  It warms up to the low 50s during the day but nights are really cold.  I am looking forward to heading south.

      Noah had his bowling league this morning.  We joined them at the bowling alley.  Travis & Sam went food shopping while we watched the kids.  After playing pool, Hudson wanted to bowl.  So Paul and Hudson bowled 3 games and I watched Lincoln in the small arcade room.  Afterward, we went back to the house and helped Travis put up Christmas lights.

      At 4 pm, we climbed into the truck with Noah and Hudson, and Travis got into his truck with Lincoln and we drove to Easley for the Upstate Holiday Light Show.  Turned out it didn’t start until 6 pm, so we drove to Freddy’s Steakhouse and got dinner for everyone.  We got back on line at the show at 5:30 pm.  They opened promptly at 6 pm.  We drove the route through the light show.  They had a fantastic display that included the lights timed to music.  We drove around the route twice.  At the end of the drive was a small carnival and a petting zoo.  We bought tickets and the boys enjoyed some of the rides.  Then we wandered through the petting zoo.  The animals enjoyed the food we gave them.

      When the show was over, we brought the two boys back to the camper with us and they spent the night sleeping on the floor. 

2023 Nov 24 (Fri) – My trip to NY was nice but went by very fast.  Kenny’s grandmother passed away the Monday before I arrived home so I was able to attend the wake and funeral services.  I had to rearrange or cancel doctor’s appointments but I got it all done.  I was only able to see the cardiologist and the oncologist while home.  I will make up the next time I go home in February. All reports were fine.

      Yesterday was Thanksgiving.  We went over Travis’ house and shared a fabulous meal with his family as well as Sam’s parents, Sharon & Greg.  We gave a few gifts to the kids.  We will be bringing over the larger number of gifts for them to put under the tree.  Hudson gave everyone gifts.  They turned out to be books he got from school.  The library had a bunch of books they were giving away and he took many of them.  It was cute.

      After doing the laundry this morning, we went over Trap’s and took the kids to the Greenville Zoo (Sam had to work today).  It was small but nice.  They have a very nice playground that the kids enjoyed as well.  After the zoo, we drove to a park that had a mini golf course.  You just have to bring your own golf club and ball to play.  We went back to the house for a while then came home.  It was a very busy day.

2023 Nov 14 (Tue) – We dropped the truck off at Ford and got a loaner to use while it is in the shop.  We then went to Cracker Barrel for breakfast.  It was not good.  This place has gone downhill in the last few years.  The biscuits were small and stale.  My scrambled eggs were not cooked all the way.  Our plates looked empty when they were brought out.  And the waitress seemed to be uninterested in serving anybody.  We had to call her over to refill our coffee cups and then again to bring the bill.  When we got back, we did the laundry.  I finished up SMART emails and work assignments. 

      Kenny’s grandmother passed away yesterday.  Miranda sent me information about the wake and funeral.  I had to rearrange doctor appointments but was able to clear most of my calendar.  I cancelled an eye exam and pushed the cardiologist to a later time.  I tried to cancel the dentist but there was no answer.  I’ll try again tomorrow.

      We drove to Travis’ house at 3.  Sam left us to watch Hudson and Lincoln while she ran to the school to pick up Noah.  Paul and Lincoln played together while Hudson and I played Scrutinize.  He is obsessed with the game and wants to play it constantly.  Sam cooked dinner and we played one more game of Scrutinize before leaving.  I had to pack for tomorrow’s trip to New York.

2023 Nov 13 (Mon) – We drove to Arden, NC, to meet Travis at his job with The Cliffs.  He drove us around the area, showing us the million dollar homes they are building in the development.  He says they own 8,000 acres over 7 mountains.  The homes were stunning and very large.  I guess that’s the new move now – BIG.  And there are lots of people with lots of money today.  Where do all these millionaires come from?

      After driving around to look at all the beautiful houses, we went to the Cliffs Bar & Restaurant for lunch.  Travis was a little worried they might have a dress code but we didn’t get turned away.  We sat out on the patio and enjoyed an excellent meal.

      We said goodbye then drove the hour and a half back to the campground.  Along the way, we stopped to get fuel and shop at Ingles.

2023 Nov 12 (Sun) – We met Travis and the boys at Texas Roadhouse for lunch (Sam was working).  After lunch, we went to a playground then the Kroc Center where Hudson had basketball practice.  Noah and Lincoln swam in the pool.  I watched the swimmers and Paul watched the ball player.

      When done, we drove to The Cliffs Chapel at Glassy Mountain.  It was a long drive up the mountain but the view was spectacular.  It was a lovely chapel with lots of glass to look out on the surrounding vista.  There was also a veterans memorial nearby.  It was a beautiful location.

       We drove down the mountain and picked up pizza for dinner.  We all enjoyed a meal together.  Then we returned to the campground.

2023 Nov 11 (Sat) – The campground had coffee and donuts for the veterans in the campground this morning.  That was very nice.

      We drove to the Wade Hampton Lanes this morning to see Noah play in a bowling tournament.  We also played a game.  It took us an hour and we only completed 9 frames.  Playing with little guys is so time consuming (Lincoln, age 4; and Hudson, age 8).  We also ran back and forth between our lane and Noah’s so we could watch him play.

      After bowling, we drove to the soccer field where Travis & Samantha were picking up a medal for Hudson.  His soccer team came in third this season.  We sat for a while so Hudson could kick the ball around with some friends, then went into the Kroc Community Center.  The center was built and donated by Ray Kroc and his wife.  Kroc owned McDonalds and was very philanthropic.  After he died, his wife, Joan, gave millions to the Salvation Army to build 26 Kroc centers round the country.  The center had a huge Olympic sized pool, a water slide, a children’s area, and a hot tub.  There was a room with exercise equipment and a spin class area. 

      The next stop was at the American Legion War Museum.  It was a small museum chocked full of memorabilia and artifacts from the various wars.  The boys were very interested in the displays and asked lots of questions.  A docent got hold of Sam and talked her ear off.

      We returned to the house where Sam prepared a delicious dinner for us all.  Then we played games until it was time to leave.  It was a very full day.

2023 Nov 10 (Fri) – Noah’s school was having activities in honor of veterans today. We drove to his school, Sevier Middle School, to arrive at 8:30 a.m.  I spoke to students in two classes; one was Noah’s 5th grade class and the other was a 7th grade class.  The 7th graders were a lot more vocal with questions than Noah’s class.  The all the veterans (of which there were many of us) walked down to the auditorium where we entered amidst thunderous applause.  All the students and faculty were standing and clapping for a good ten minutes while we filed in and took our seats.  The ceremony was phenomenal and very humbling.  Then we all walked down to the library where they had a luncheon set up for us.  It was quite a spread. 

      At 4:30 p.m. we picked up Chick-Fil-A (couldn’t find KFC) and went to Travis’ house for dinner.  The boys were glad to see us and we them.  After dinner, we played games and visited for a while.

2023 Nov 9 (Thu) – We packed up and left Greensboro, NC, at 9:00 a.m.  It was a four and a half hour drive to Fountain Inn, SC.  We are camped at Shibby RV Living.  It is a very basic campground.  Four rows of RVs line the campground with no trees.  We think it might have been a farm at one time. 

[szycee]

THE ULTIMATE CAJUN SEAFOOD BOIL

As you take your first bite of the seafood boil, you are greeted with a burst of flavors. The savory and spicy aroma of the Above Sea Level sauce and seasonings , combined with the sweet and juicy taste of the shrimp, crab, and clams, creates a symphony of flavors in your mouth. The tender and succulent texture of the seafood is complemented by the starchy goodness of the sweet crunch of the corn.

With each passing moment, the flavors evolve and intermingle, creating a delightful and complex taste experience. The hint of garlic and onion in the broth adds a subtle depth to the dish, while the lemon wedges provide a refreshing citrusy burst that balances out the richness of the seafood and spices. Every bite is like a treasure hunt, as you discover new layers of flavors and textures that combine to create a harmonious whole.

As you savor each bite, you can feel the warmth of the broth and the zing of the lemon wedges on your tongue. The flavors meld together perfectly, making you feel as though you are sitting by the seaside, enjoying a fresh catch with your friends and family. The seafood boil is more than just a meal, it's an experience that awakens your senses and transports you to a place of comfort and joy.

The communal nature of the dish only adds to its appeal, as you gather around the large pot with your loved ones, sharing stories and laughter while enjoying the delicious feast before you. It's a reminder that food is not just fuel for the body, but a means of bringing people together and creating cherished memories.

In the end, as you wipe your hands and lick your lips, you know that you've tasted something truly special. The seafood boil is not just a dish, but a celebration of life and all its delicious and varied flavors.

[lilykkkkkkk]

No Carb Diet Plan for Weight Loss

The Ultimate Guide to a No Carb Diet Plan for Weight Loss

Introduction:  Losing weight can be a challenging journey, especially if you're unsure where to start. With so many diets and weight loss plans out there, it can be overwhelming to choose the one that works best for you. However, one diet that has gained popularity in recent years is the no carb diet plan for weight loss.

As the name suggests, a no carb diet plan involves cutting out all sources of carbohydrates from your diet. Instead, you focus on consuming protein and healthy fats. The idea behind this diet is that by eliminating carbs, your body is forced to use stored fat for energy, leading to weight loss.

But before you jump into a no carb diet plan, it's essential to understand how it works, what you can eat, and its potential benefits and drawbacks. In this ultimate guide, we'll cover everything you need to know about a no carb diet plan for weight loss.

How a No Carb Diet Plan Works

When you consume carbohydrates, your body breaks them down into glucose, which is then used as energy for your body's cells. However, if you're not using up all the glucose from the carbs you eat, your body stores it as glycogen in your liver and muscles.

When you go on a no carb diet plan, you cut out all sources of carbohydrates, including bread, pasta, rice, and sugar. As a result, your body starts to burn stored glycogen for energy. Once your body depletes its glycogen stores, it begins to use stored fat as fuel, leading to weight loss.

Foods to Eat on a No Carb Diet Plan

If you're considering a no carb diet plan for weight loss, it's essential to know what foods you can eat. Here are some examples of foods that are allowed on a no carb diet plan:

Meat: Beef, pork, chicken, turkey, lamb, etc.

Fish and seafood: Salmon, trout, tuna, shrimp, crab, etc.

Eggs: Any style, including boiled, fried, or scrambled.

Low-carb vegetables: Spinach, broccoli, cauliflower, zucchini, lettuce, etc.

Dairy: Cheese, butter, cream, full-fat yogurt, etc.

Nuts and seeds: Almonds, walnuts, chia seeds, flaxseeds, etc.

Healthy fats: Olive oil, coconut oil, avocado oil, etc.

For more details visit here: https://health-fitness-bylily.blogspot.com/2023/04/no-carb-diet-plan-for-weight-loss.html

[artfuladventurer]

Keto Diet: The Delicious Way to Lose Weight

When it comes to losing weight, there are a million different diets out there. But if you're looking for a fun and engaging way to shed those extra pounds, the keto diet might be just what you need. Not only is it effective for weight loss, but it's also delicious and satisfying. Here's everything you need to know about the keto diet and its benefits.

What is the Keto Diet?

The keto diet, short for ketogenic diet, is a low-carb, high-fat diet that's designed to put your body into a state of ketosis. Ketosis is a natural process where your body burns fat for fuel instead of carbohydrates. By drastically reducing your carb intake and increasing your fat intake, you can put your body into ketosis and start burning fat for energy.

What Can You Eat on the Keto Diet?

Contrary to popular belief, the keto diet isn't all about bacon and cheese. While those foods are certainly allowed on the diet, there are plenty of other delicious options to choose from. Here are some of the foods you can eat on the keto diet:

Meat: beef, pork, chicken, turkey, lamb, etc.

Fish and seafood: salmon, tuna, shrimp, crab, etc.

Low-carb vegetables: spinach, kale, broccoli, cauliflower, etc.

High-fat dairy: cheese, butter, cream, etc.

Nuts and seeds: almonds, macadamia nuts, sunflower seeds, etc.

Healthy fats: avocado, olive oil, coconut oil, etc.

Benefits of the Keto Diet

The keto diet is not just a fad. It has been studied extensively and has been shown to have many health benefits. Here are some of the reasons why you should consider trying the keto diet:

Weight loss: Because the keto diet puts your body into a state of ketosis, it's very effective for weight loss. You'll burn fat for fuel instead of carbohydrates, which can help you lose weight quickly and easily.

Improved mental clarity: Many people report feeling more focused and alert on the keto diet. This is because ketones, which are produced during ketosis, can cross the blood-brain barrier and provide energy to the brain.

Reduced inflammation: The keto diet has been shown to reduce inflammation in the body, which can lead to many health problems. By reducing inflammation, you can improve your overall health and reduce your risk of chronic diseases.

Better heart health: The keto diet has been shown to improve cholesterol levels and reduce the risk of heart disease. By reducing your carb intake and increasing your fat intake, you can improve your heart health and reduce your risk of cardiovascular disease.

Conclusion

The keto diet is a fun and engaging way to lose weight and improve your overall health. With its delicious and satisfying foods, you won't even feel like you're on a diet. So if you're looking for a new way to lose weight and feel great, give the keto diet a try. You won't be disappointed!

[sweet-n-love]

1. my ed began october this year

2. lol tumblr on incognito

3. fake crab, grapes, shirataki noodles, puff snacks, sugar free jello, mushroom

4. 300 cal sushi, 300 cal shrimp pasta, very low cal ramen (shirataki)

5. i cry, try to distract myself

6. sw: 184 cw: 176 gw: 120 ugw: 105

7. its hard to comfort myself, usually cry or go to bed

8. 4n4

9.in october when i was super obsessed with edblr

10. not rly i guess, im in a very bad headspace myself where i dont even know what i could do to recover. keep away from triggering spaces i suppose, like tumblr. food is fuel, etc

11. only ppl i met on here know :/

12. cried at a restaurant and had to make up an excuse

13. havent rly fasted

14. no other ed communities

15. no recovery or relapse, my journey started recently

16. safe outfit is big tshirt big pants/big baggy shorts

17. i dont smoke

[cadcnce-archived]

mun questions || [ open ]

@more-than-a-princess​ sent:  Random fact about yourself? Random fact about your muse?

Oogh, I’m usually awful at making random headcanons because my personality and thinking process is typically more about reacting to prompts than just coming up with new ideas. I need fuel!!! But alright alright-

Back before I got into college I was into competition archery. Both indoor and outdoor categories. I had a whole lot of money invested in my bow and arrows, the kind you’d see with all the rods sticking out for stabilizing and balance. A big long sight with all the knobs for adjustment, whisper click arrow rests- the whole shebang. It was a great great hobby and goddamn did I love it for the years I did it. I was probably the second best on the team based on typical scores, but was good buddies with the #1 guy, his name was Greg. A real cool dude. I did regional Olympics and places pretty high as I remember for my age group.

Still got that bow in the closet here, but I’d be nervous about firing it with how old the string is at this point. 😁

Wylan has an allergy to shellfish that he’s unfortunately unaware of. He’s not often one to eat seafood in the first place, so it’s yet to come up. Ironically, lobster and crab and the like have been offered to him but he’s declined every time. Other than that his typical aversion to eating at fancy restaurants and getting big dishes may be saving him from a fat lipped wheezing embarrassment and likely ruined date. Shrimp only get him really itchy. But man will a lobster get him in a pickle.

[fatehbaz]

Turning off the highway, we descended into the petro-industrial gray zone that sprawls from Houston to the sea. A Port of Houston security guard checked our IDs and we drove past hundred-foot-long turbine blades, massive shafts, and what looked like pieces of giant disassembled robots. I asked Tim how he liked living in Houston.

“This is the dirty coast,” he said. “Dirty in the sense that something’s wrong. We’re holding this horrible, necessary energy substance - [fossil fuel] - and it’s like working in an emergency room or a graveyard or a charnel ground. You’re basically working with corpses, with fossils from millions of years ago, you’re working with deadly toxic stuff all the time, stuff that has very intense emotion connected to it. If I was going to find a word that described Texan-ness, I’d use the word ‘wild’—phenomenologically, emotionally, experientially wild.” [...] 

From Houston, the ship channel goes south through Galveston Bay, cutting a trench approximately 530 feet wide and 45 feet deep through the estuary bottom to where it passes into the Gulf of Mexico. As you follow the channel south along I-45, strip clubs and fast food franchises give way to bayou resorts and refineries, until the highway finally leaps into the air, soaring over the water with the pelicans. It comes down again in downtown Galveston, once known as “Wall Street of the South”: a mix of historic homes, drydocked oil rigs, beach bars, and the University of Texas Medical Branch. The gulf spreads sullen and muddy to the south, its placid skin broken by distant blisters of flaming steel.

Galveston Bay is a Texas paradox. One of the most productive estuaries in the United States, it offers up huge catches of shrimp, blue crab, oysters, croaker, flounder and catfish, and supports dozens of other kinds of fish, turtles, dolphins, salamanders, sharks and snakes, as well as hundreds of species of birds. Yet the bay is heavily polluted, so full of P.C.B.s, pesticides, dioxin and petrochemicals that fishing is widely restricted. The bay is Houston’s shield, protecting it from the worst of the Gulf Coast’s weather by absorbing storm surges and soaking up rainfall, but hydrologists at Rice University are worried it might also be Houston’s doom: The wide, shallow basin could, under the right conditions, supercharge a storm surge right up the ship channel. [...]

“Obviously,” he said, “it’s not just that unequal distribution is connected to ecological stuff. It is ecological. It’s not like we need to condescend to include fighting racism and these other issues under the banner of ecological thinking. It’s the other way around. These problems were already ecological because the class system [is so entwined with industrial resource extraction].”

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Roy Scranton interviews Timothy Morton. “Anthropocene City: Houston as Hyperobject.” Mustarinda 5: Post-Fossil Fuel Culture. February 2018. [Photo 1 is Gulfo de Mexico shore at Galveston. Photos 2 and 3 are Houston Ship Channel. Photos by Roy Scranton.]

[sciencenewsforstudents]

Lobster bisque and shrimp cocktail make for scrumptious meals, but at a price. The food industry generates 6 million to 8 million metric tons of crab, shrimp and lobster shell waste every year. Depending on the country, those claws and legs largely get dumped back into the ocean or into landfills.

In many of those same landfills, plastic trash relentlessly accumulates. Humans have produced over 8 billion tons of plastic since mass production began in the 1950s. Only 10 percent of plastic packaging gets recycled successfully. Most of the rest sits in landfills for a very long time (a plastic bottle takes about 450 years to break down), or escapes into the environment, perhaps sickening seabirds that swallow tiny pieces or gathering in the Pacific Ocean’s floating garbage patch (SN Online: 3/22/18).

Some scientists think it’s possible to tackle the two problems at once. Crustaceans’ hardy shells contain chitin, a material that, along with its derivative chitosan, offers many of plastic’s desirable properties and takes only weeks or months to biodegrade, rather than centuries.

The challenge is getting enough pure chitin and chitosan from the shells to make bio-based “plastic” in cost-effective ways. “There’s no blueprint or operating manual for what we’re doing,” says John Keyes, CEO of Mari Signum, a start-up company based just outside of Richmond, Va., that is devising ways to make environmentally friendly chitin. But a flurry of advances in green chemistry is providing some guideposts.

Nature’s scaffold

Chitin is one of the most abundant organic materials in the world, after cellulose, which gives woody plants their structure. In addition to crustaceans, chitin is found in insects, fish scales, mollusks and fungi. Like plastic, chitin is a polymer, a molecular chain made from repeating units. The building block in chitin, N-acetyl-D-glucosamine, is a sugar related to glucose. Chitin and chitosan are antibacterial, nontoxic and used in cosmetics, wound dressings and pool-water treatments, among other applications.

This 2-inch square of compostable chitin foam could be used to make surfboards or biodegradable food packaging. CREDIT: CRUZ FOAM

Entrepreneurs are trying to launch new chitin products. Cruz Foam, a company in Santa Cruz, Calif., set out to produce surfboards from chitin, though the company has since pivoted to focus on the much larger market of packaging foam. Polystyrene foam, a common component in both surfboards and food packaging, takes a minimum of 500 years to biodegrade. Company cofounder Marco Rolandi is convinced that his Cruz Foam will biodegrade readily, based on his at-home test. “I put Cruz Foam in my backyard compost and a month later there were worms growing on it,” he says. Eco-friendly surfboards and wound dressings are valuable, but they are niche products — small potatoes that won’t make a dent in the massive amounts of fossil fuel–based plastics. Scientists have proposed large-scale production of chitin or chitosan in the past. But the chemistry for isolating the materials from shell waste has some big drawbacks, so the work didn’t get far.

Making use of seafood shell waste starts with drying the shells. CREDIT: MARI SIGNUM

For one thing, pulling out the chitin traditionally requires corrosive chemicals. A crustacean shell contains 15 to 40 percent chitin. To get to the chitin requires removing the protein along with the minerals, largely calcium carbonate, that make the shells stiff. Hydrochloric acid, a strong acid, removes calcium carbonate while generating carbon dioxide emissions; sodium hydroxide, or lye, is a strong base that removes the protein. Producing a single kilogram of chitin requires 10 kilograms of shells, six kilograms of coal for heating purposes, nine kilograms of hydrochloric acid, eight kilograms of sodium hydroxide and 330 kilograms of freshwater. Washing the chitin to remove residual contaminants can use up to an additional 200 kilograms of water.

Getting the chitosan requires an extra step: adding hot, concentrated sodium hydroxide solution to the chitin. To do this work in a sustainable way, companies must invest in pricey corrosion-resistant reactors, wastewater treatment and carbon dioxide capture technology.

The harsh reactions used today also sever the long polymer chains that make the materials sturdy, limiting chitin’s and chitosan’s versatility. Mari Signum’s chief technology officer, Julia Shamshina, offers a clothing analogy: It’s impossible to make a sweater with a ball of yarn made only of short threads.

Dried seafood waste is put through several chemical steps to extract the chitin. One extra step gets to the derivative, chitosan (shown), which is also being tested as a plastic replacement. CREDIT: COURTESY OF MICHAEL HOFER/FRAUNHOFER INST.

Approaches that reduce or eliminate corrosive reagents, recycle water and keep the polymers strong are in demand, says Pierre-Olivier Morisset of Merinov, a research center in Gaspé, Canada, that helps marine-product companies manage waste and commercialize innovations. “We’re looking for technologies that can produce hundreds of kilograms” of chitin or chitosan with long polymer chains, Morisset says. But developing greener methods is not easy.

Seafood suppliers face economic drawbacks as well. Today, U.S. producers pay landfills to take their shells. But those who want to keep the waste out of the landfill and support chitin production must still pay to dry the shells and transport them to often faraway extraction facilities, like Mari Signum. For its part, Mari Signum is changing the equation by paying the transportation bills for its Gulf Coast suppliers. Once Mari Signum is profitable, the company says it will also pay those suppliers for their shells.

When Keyes was a pro bono consultant for an aquaculture business a few years ago, he faced that same food waste decision. The company planned to haul its shells to regional landfills, Keyes says, “until we … tracked down Robin Rogers.”