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Go to Blogger edit html and find these sentences.Now replace these sentences with your own descriptions.This theme is Bloggerized by Lasantha Bandara - Premiumbloggertemplates.com.
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This video originally appeared on Bikemag.com and was republished with permission.
The U.S. Forest Service, which manages 193 million acres of land and many of the country’s best mountain biking trails, became the latest federal agency to publicize its intentions to expand e-bike access last week. The proposed changes, announced in the Federal Register on Sept. 24, essentially pave the way for local jurisdictions to manage each trail individually in their travel plans, while more precisely defining the three e-bike classes and further distinguishing them from traditional mountain bikes—a possible gateway to permitting Class 1 e-bikes on non-motorized trails.
The debate over e-bike access on Forest Service trails has crackled for years, but up to now electric motors have remained prohibited on non-motorized routes. In April, a lawsuit filed in the Tahoe National Forest that claimed land managers had illegally permitted e-bikes on local trails was dismissed after the agency removed the inaccurate wording from its website. E-bike closure signs are common at Forest Service trailheads.
Still, it has always seemed possible that the agency would change its stance. The International Mountain Bicycling Association has long supported Class 1 e-bike (pedal-assist, non-throttle bikes governed at 20 miles per hour) access on trails as long as it doesn’t imperil current mountain bike access. Last August, an executive order from the Department of the Interior ordered all its agencies, including the National Park Service and Bureau of Land Management, to allow e-bikes where “other types of bicycles” are allowed. But the Forest Service, which is part of the Department of Agriculture, remained an outlier.
As part of the proposed changes, now the definition of a bicycle in the Forest Service Manual would read: “A pedal-driven, solely human-powered device, with two wheels attached to a frame, one behind the other.”
In explaining its rationale to change its stance on access, the Forest Service’s notice cited e-bikes’ ability to “expand recreational opportunities for many people, particularly the elderly and disabled, enabling them to enjoy the outdoors and associated health benefits.” The big question for mountain bikers, however, is whether the increase in entry-level access will also lead to an increase in, say, electric motor-assisted descents of high-alpine singletrack.
A call Tuesday to a Forest Service spokesperson went unreturned.
Certain human body parts are simply unnecessary. We need no appendix or tailbone, and dentists often extract wisdom teeth. Personally, I’ve lived a satisfied life without a sweet tooth, favoring coffee minus sugar, syrup-free pancakes, and beers that don’t make me reach for a toothbrush.
I speak of saccharine pastry stouts, a genre of rich beer that channels birthday cakes, hot fudge sundaes, salted chocolate brownies, and other cavity-licious pleasures. Of late, they’ve become popular by mining the candy aisle and childhood nostalgia. Sip a stout inspired by Reese’s Peanut Butter Cups, and you’ll be transported back to trick-or-treating as a 10-year-old, unwrapping the candy as fast as it’s plopped into your plastic pumpkin bucket.
Halloween won’t unfold with the standard frights this fall. Given our viral moment, getting candy from strangers seems like a particularly terrible idea. Grown-up costume parties are also off the table, even if everyone does follow orders and arrive in masks. As a seasonal consolation prize, can I offer you a bottle of Yuengling Hershey’s Chocolate Porter?
Last year, the iconic Pennsylvania companies collaborated on a draft-only release that blended Yuengling’s lightly chocolaty porter with the flavor of Hershey’s chocolate. The liquid proved irresistible, a simple sell given the brands’ combined three centuries of Pennsylvania history. It’s candy beer! What’s not love?
This year, the companies again teamed up on the chocolaty porter, this time in bottles. The label features both legendary logos, plus a little red box reminding people that they need to be “21+ to enjoy.” The phrase is echoed on the bottle’s neck label and the cap too. Kids, candy sure is dandy, but this beer ain’t for you—yet.
One drawback of dessert-inspired beers is that they focus on delivering a flavor experience, not a drinking experience. Several intense ounces of a 14 percent imperial stout that mimics cherry chocolate cake is plenty, thanks. Now pass me a pilsner.
The Yuengling and Hershey’s porter is a downright dainty 4.7 percent ABV, or less than a Budweiser longneck. The scent is my favorite part: It conjures unwrapping a Hershey’s bar, setting expectations for a chocolaty beer as smooth as whole-fat milk. To the contrary, the beer is closer in color and body to a cola, and there’s no luscious mouthfeel. Instead, I’m reminded of Hershey’s powdered cocoa stirred into a porter, a bit of roasted-coffee bitterness underpinning each sip.
The upside is that this is the rare candy beer that can pair with dessert, grilled steak, or even a good chunk of cheddar. However, restrained sweetness might dismay pastry stout fiends who seek motor-oil viscosity and melted-chocolate intensity.
If this collaboration were released by a smaller brewery and chocolate company, it would probably deliver as much buzz as a narcoleptic bee. But nostalgia is one heck of a secret ingredient. All those s’mores made with Hershey’s chocolate, the Yuengling kegger in college, they set the expectations for pleasure. If you’re excited to drink this beer, you’ll likely love it. Sometimes, though, memories can be sweeter than reality.
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By integrating SPF protection and wicking materials, these hoodies block the heat and also remove moisture when climbing, fishing or hiking.
Earlier this month, before the Creek Fire smothered the Sierra Nevada with smoke and forced Yosemite to close, I headed to the park’s eastern border to climb a 600-foot route that SuperTopo says is in “one of the most sublime settings in Tuolumne.”
Our climb, the Third Pillar of Dana, juts out over a 5000-foot drop-off that extends out toward Mono Lake and the Mono Basin. Since our route faced east, we knew that as soon as the sun crept up over the horizon, we’d be in the sun for the rest of the day. Climbing at 11,000 feet under direct sunlight is exhausting, which is why I packed a sun hoody. Not only would the hoody provide SPF protection, but the long sleeves would also protect my arms from the abrasive granite cracks, and the hood would cover my neck from abrasive fibers when flaking the rope over my shoulders.
Sun hoodies are standard fare for climbers, rafters, anglers, sailors — people who spend all day outside. My favorite sun hoodies for visits to Yosemite, for lazy days by the river, long cruiser rides, and endless rock climbs include the VOORMI River Run Hoodie, Patagonia Tropic Comfort Hoody II, Anetik Low Pro Tech Hoody and Outdoor Research Astroman Hoody.
Though autumn started on September 22, signaling cooler temperatures, I wear hoodies all year. I like how they provide a lightweight sun barrier, wick moisture away and are smooth against the skin. Below are my top four hoodies for summer, autumn, or anytime.
Made with PrimoLite mesh with integrated SPF 30+ protection, the Low Pro Tech keeps you cool on hot days. During scorching summer days, I’d pour cold water over this hoody and put it on before climbing to fend off heat exhaustion. I also appreciated the phone-sized zippered pocket that was well-positioned on the lower right side.
When I need something more than a simple t-shirt to block the sun, I reach for the River Run Hoody for the hottest days. Constructed with ultralight precision blended wool, with a fabric weight of 100 g/m2 and weight of 186 grams, the River Run is one of the lightest merino layers on the market. I like the relaxed fit, integrated thumb loops and full-size hood. I also appreciate how the naturally antimicrobial merino wool keeps it from retaining body odor.
Made with 100 percent recycled polyester, the Tropic Comfort Hoody II wicks moisture, offers SPF 50+ sun protection, and has an antimicrobial, odor-blocking surface called HeiQ. Thumbholes at the wrists protect the back of the hands, while the generously sized hood protects the head, neck, and ears. This top is a favorite for my climbing partner Tom Herbert, who continued to climb in Yosemite this summer during both the hottest and smokiest days. This hoodie is both Blue Sign and Fair Trade certified.
Named after the long and difficult free-climb that put Yosemite at the center of the climbing universe in the 1970s — Astroman — this hoody is for all-day use. Constructed with the same materials found in the Astroman shirt, a collaboration design by Hans Florine who’s climbed the Nose on El Capitan 110 times, the Astroman Hoody is made for long days under the sun. The lightweight (169 grams) Astroman Hoody is constructed with 85 percent nylon and 15 percent spandex, offers SPF 50+ protection, and has a low-profile zippered chest pocket.
The study found that tattooed skin on arms "has reduced sweat rates, and thus potential heat loss capacity, during [whole-body heating], compared to adjacent skin without tattoos."
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One way to measure the passage of time during the pandemic: our hair. It never stops growing. And people can’t seem to resist playing with it.
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During the 90-minute debate, the candidates sparred over the COVID-19 response and the future of the Affordable Care Act.
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Food labels contain a wealth of information: calories, serving size, and the amounts of fat, sugar, vitamins, and fiber contained in a food, among other things. But do consumers know how to effectively use this information? A recent study showed that some consumers are struggling, especially when it comes to understanding whole grains.
Recent study highlights consumer confusion
For the study, published in Public Health Nutrition, researchers conducted two experiments to examine consumer understanding of whole grains on food labels. The research, which focused on food labels on bread, cereal, and crackers, was done online and involved more than 1,000 adults.
In the first experiment, researchers displayed pairs of products with different amounts of whole grains (based on the ingredients list and fiber content), sugar, and salt on mocked-up Nutrition Facts panels. One of the products contained a good amount of whole grains but made no claims on the front of the package. The other product had less overall whole grains, but sold itself with terms like “multigrain” or “wheat” on the front of the package. Results showed that 29% to 47% of study participants incorrectly identified the less healthy product as the better option.
The second experiment used actual food labels and asked the study participants to identify which products had 100% whole grain, mostly whole grain, or little to no whole grain. About half of the study participants (43% to 51%) overstated the amount of whole grains in the products that were mostly refined grains. For another product, composed mainly of whole grains, 17% of the consumers understated the whole grain content.
The study concluded that consumers have difficulty identifying the healthfulness and the whole-grain content of some packaged foods, and that they rely on whole-grain labeling on the front of the package rather than considering information from the Nutrition Facts label and the ingredients list.
Why should we eat whole grains?
Whole grains refer to the entire grain kernel, including the bran, germ, and endosperm. The process of refining grains removes most of the bran and germ, leaving the endosperm (white flour). Each component of the whole grain contributes different nutrients, including vitamins, minerals, fiber, and other health-promoting compounds.
Whole grains offer a complete package of health benefits, unlike refined grains, which are stripped of valuable nutrients in the refining process. Studies show that they decrease our risk for several chronic diseases including type 2 diabetes, heart disease, stroke, and death from any cause.
Whole grains are also a rich source of vitamins and minerals. Compared to enriched white flour, 100% whole wheat flour contains: 96% more vitamin E, 82% more vitamin B6, 80% more selenium, 78% more magnesium, 72% more chromium, 58% more copper, 52% more zinc, and 37% more folate.
Hulled barley, bulgur, whole-grain couscous, oats, rye, spelt, triticale, and whole wheat are all whole grains. Gluten-free whole grains include amaranth, brown rice, buckwheat, corn, millet, quinoa, teff, and wild rice.
Tips for selecting whole grain products
Don’t rely on front-of-the-package marketing. Just because the package shows a photo of a beautiful wheat field does not necessarily mean its contents are made with a whole grain. Even packages that say “multigrain,” “wheat,” “double fiber,” “cracked wheat,” “7 grain,” “stone ground,” “enriched,” “fortified,” or “made with whole grains” may be mostly enriched white flour.
Do not assume that darker is better. Products that are darker in color are not necessarily whole grains. Ingredients such as molasses or caramel coloring may have been used to impart color.
Check the ingredients list. The relative amount of whole grain in the food can be gauged by the placement of the grain in the ingredients list. The whole grain should be the first ingredient — or the second ingredient, after water. For foods with multiple whole-grain ingredients, they should appear near the beginning of the ingredients list. Choose foods that list “whole” or “whole grain” before the grain’s name, such as whole rye flour, whole wheat flour, or whole buckwheat.
Know what the labels really mean
If the label says…
The product contains…
100% whole grain
No refined flour
Made with whole grains
May contain a little or a lot of whole grains
Whole grain
As little as 51% whole grain flour
Good source of whole grain
15% to 25% whole grain
Multigrain
A mixture of grains, possibly all or mostly refined grains
Look at the Nutrition Facts label
The amount of fiber listed on the food label can provide a helpful clue to a food’s whole grain content. When selecting a product, choose breads that contain at least 3 grams of fiber per serving, cereals that have at least 5 grams of fiber per serving, and crackers that contain at least 3 grams of fiber per serving.
But don’t focus solely on whole grains. When trying to improve your diet, use food labels to guide you toward products with less sodium, saturated fat, and added sugar as well.
This article was produced in partnership with Athletic Brewing, which encourages you to adventure without compromise.
You could say that Ryan Kempson has been training to be an obstacle course racer since he was born. The 32-year-old professional OCR athlete, who specializes in grueling Spartan races, has made a name for himself with multiple podium finishes in 2019. Before that, though, he was a kid from Woodstock, Vermont who loved exploring the outdoors. Even now, you’re more likely to find Kempson on a kiteboard than a treadmill. In a sport dominated by endurance runners, his background is a bit unusual, but Kempson sees OCR as a natural progression of his adventurous childhood.
“I literally was outside for 10, 12, 15 hours a day,” he tells Men’s Journal on a recent phone call. “Everything I’m doing now is what I did pre-K through elementary school, which is basically being outside as much as I can, mountain biking, rock climbing, running, skiing, all the fun stuff.”
Up until a few years ago, “professional obstacle course racer” didn’t even exist as a category of pro athlete, and yet Spartan races make other sporting events look like a stroll through the park. Courses vary from 5K sprints to 50K ultramarathons, and each one is filled with obstacles ranging from the uncomfortable to the downright sadistic. Barbed wire crawls, rope climbs, tire flips, something called the “Ape Hanger”—if the distance doesn’t get you, the obstacles will.
Courtesy Spartan Race
Kempson first encountered this world of pain with his younger brother Matt in 2012. On a whim, they entered the “Death Race” at the University of Connecticut.
“We had no idea what we were doing,” Matt says.
Despite being total newcomers, their three-person team blazed through the course, which involved running, paddling a canoe with their bare hands, and carrying a team member on a tire.
“We were covered in mud,” says Ryan. “We crossed the finish line. We were like, ‘Oh that was fun. Who won?’”
They did.
He and Matt then discovered Spartan races, and they were hooked.
“We were covered in mud,” says Ryan. “We crossed the finish line. We were like, ‘Oh that was fun. Who won?’” They did.
“We grew up running in the woods and climbing trees,” says Ryan. “It just seemed so natural.”
Soon afterward, Matt jumped into OCR full-time (he has an impressive record as well), but Ryan was busy starting a personal training business, and after undergoing hip surgery in 2015, his athletic future looked doubtful.
“The surgeon told me I shouldn’t run anymore,” he says. “That really put a chip on my shoulder to try to prove, not to anybody else, but literally just myself, that I can do this.”
Courtesy Spartan Race
It took Kempson several years of training to get back into shape, but in late 2018, he was ready to try pursuing OCR full-time. He signed up for the first event of the 2019 Spartan U.S. National Series, a race in Jacksonville, Florida.
“I came out and I won that race,” he recalls. “I was like, ‘I guess if I put the time in, I can do it.’”
After that, Kempson grew into a force to be reckoned with. In 2019, he nabbed two podium finishes in the Spartan U.S. National Series, finishing third overall, came in third place in the Spartan North American Championship, and came in eighth place in the Spartan World Championship.
“When you don’t come from that background, people tend to look the other way.”
Getting to that elite level hasn’t been easy. Many top OCR competitors have racked up impressive finishes in ultramarathons and traditional trail running events. By his own admission, Kempson struggles with distance running, especially in the mountains.
“It’s hard mentally to get through that, but it’s also hard to earn somebody’s respect,“ he says. “When you don’t come from that background, people tend to look the other way.”
Over the past year and a half, Kempson has been working hard to earn that respect. But he’s doing it on his own terms. Although he does do some indoor training, like recovery exercises in the pool, most of his fitness comes from spending every day outside. He packs his schedule like it’s an adrenaline junkie’s last week on earth: trail running, kite surfing, mountain biking, rock climbing, and skiing are just a few of his favorite activities.
“It’s about being outside, connecting with nature, and going on an adventure, which really pushes me,” he says.
Courtesy Spartan Race
It’s also an ideal way to train for OCR, which demands a deep well of skills.
“The way I train is to condition my body to be athletic,” says Kempson. “If you’re athletic, when you’re confronted with these challenges, your body is fully capable.”
Sustaining all that activity is another challenge, and Kempson approaches his diet in a similarly wide-ranging way. He avoids packaged food and eats lots of raw fruits and vegetables, as well as meat and fish, to fuel his high-intensity life.
That makes his partnership with Athletic Brewing a natural fit, too. Kempson discovered the company at an OCR event, and after trying an Athletic beer, he was thrilled to find a non-alcoholic brew that didn’t taste, as he puts it, “like shit.” Although he’ll still have a glass of wine or an alcoholic beer on occasion, Athletic gives him a way to unwind without feeling sluggish later on.
“I drink it all the time,” he says. “It’s about having a healthier option and living a healthier lifestyle.”
Courtesy Athletic Brewing
The 2020 Spartan season has been cut short by Covid-19, but Kempson is looking to prove himself—and the merits of his generalist fitness philosophy—once races start up again. Ultimately, he wants to bring home a Spartan world title. It’s a dream he’s had for years, says Matt. At first, it seemed unrealistic.
“I said, ‘You have your strengths. On flat ground, nobody can touch you,’” he recalls. “‘So focus on that and be the best at that.’ He didn’t love that answer.”
Instead, Ryan has been working to build strength at altitude. This spring, he and a friend set a new FKT for the Vermont 4000ers, a brutal route that summits the state’s five 4,000-foot peaks. Matt used to have an edge on Ryan when running at high elevations, but not anymore.
“I can’t touch him on a mountain course right now,” says Matt.
As long as races can proceed, the 2021 season looks promising for Ryan Kempson. In the meantime, he’s focused on preparing to make his run for a world title. You’ll find him in his usual haunts: on the water, on his bike, or hauling ass up a mountain.
Just like when he was a kid.
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More than 90% said their pet helped them cope emotionally with the lockdown and 96% said their pet helped keep them fit and active.
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Fast food should never be your go-to for every meal. But let’s face it, life can get busy and, sometimes, while we’re on the road, we have to choose convenience over a home cooked meal. And sometimes it’s just convenient, cheap, and tasty. But that doesn’t mean that there aren’t healthier fast food options at those restaurants to keep you on track for your goals.
Over the past decade there has been a shift by fast food chains to provide healthier options and even whole menus geared toward helping you make better choices. That doesn’t always mean that a salad is the healthiest option on the menu either. The trick to ordering is watching your portion sizes, avoid high-fat items, and make sure what you are eating actually has some nutritional value to it including some high-quality protein.
To help guide you through the menu the next time you pull up to the drive through at your favorite spot, opt for one of these healthier fast food options.
Jordan Mazur, M.S., R.D., is the coordinator of nutrition and team sports dietitian for the San Francisco 49ers.
