How regular is your sleep, in terms of consistency of start and end time? If it varies a lot, then you might want to prioritize improving it; see:
_{How Regularity Of Sleep Can Be Even More Important Than Duration}

In today’s email we cover the anti-allergy nasal spray that reduces viral infections by 2/3, bone regeneration, and making planks better for your body.

At 10almonds we talked, a couple of years ago, about Noom’s usefulness as a science-based weight loss app.
Our article back then wasn’t sponsored; it was just a recommendation we gave of our own accord, but we said at the time that if we ever got the opportunity to have Noom as a sponsor later, we’d take it. Well, guess what, they’re our sponsor today. So, take their quick quiz to see how they could help you reach your goals!

Will Harlow, over-50s specialist physio, advises:

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Yesterday we asked you to choose between grapefruit and pineapple—we picked the pineapple (click here to read about why), as did 68% of you!

Now for today’s choice:

Click on whichever you think is better for you!

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We’ll be going back to doing book reviews in this slot soon, but while we have the space, I (your 10almonds writer here, hi) wanted to take the opportunity to share a funny, but educational, story:

Cast iron pans are great for the health! Unlike a lot of materials, they don’t leach anything toxic into the food, and on the contrary, they actually add a little iron, which for most people is a good thing to have.

We wrote about this here, by the way: Mythbusting Cookware Materials

Now, I use cast iron pans. You’ll probably be aware that cast iron pans require seasoning (light coat of oil that’s then hardened by baking it for about an hour), and that this needs to be repeated from time to time.

Recently, I was re-seasoning my pans and, in a rare occasion of also using the oven for cooking (mostly I just use the stovetop and various appliances, e.g. slow cooker, pressure cooker, rice cooker, etc), had one oven shelf for what I was cooking, another shelf for seasoning my second-biggest pan, and the other pans waiting atop the stove (cold).

You can probably see where this is going.

When the food was ready to serve, I took it out, put it aside, took the pan out too, put it with the (cold) others on the (cold) stove, rearranged the shelves, took a sip of my (cold) lemon-water, shedding my oven-gloves to do so, and went to put the (cold) pans into the oven for storage. With my bare hands, because after all, the pans on the (cold) stove were cold. Except for the one I’d just been baking in the oven at 200℃ / 400℉ and had only put on the (cold) stove a few seconds ago.

After swearing in about 8 languages in about 5 seconds, then putting the pan back down, and running my hand under cold water for about 10 minutes with an ice pack, it was time to dine, hurty hand or not, and I seemed to have avoided blisters, which was my main concern.

But! I also took generous doses of every anti-inflammatory supplement I had (with bromelain deserving an extra honorable mention, for having extra skin-regenerating properties), and the same again in the morning; I can report that the next day, not only did my hand no longer hurt, but also it still had no blistering, or indeed signs of having been burned at all, aside from some suspiciously smooth areas.

Since this exciting event, I have also purchased tightly-fitting silicon sleeves for the otherwise bare handles of my cast iron pans; they can stay on even in the oven, and yes they’ll still get hot eventually, and yes it’s still sensible to use an oven glove, but a) it’s an extra protection b) they are more “grippy” than the bare handles anyway, meaning that it’s easier to hold the pan whether or not wearing oven gloves (because let’s face it, cast iron pans are heavy).

Wishing you a peaceful Sunday,

The 10almonds Team