Aerobics:

Warm Up Before and Cool Down After
A good aerobics teacher will incorporate a warm-up and cool-down session into the class. Slow, gentle stretching before and after helps reduce your risk of injury and muscle soreness. It could be time  to dance on over to a different class if your teacher is big on bouncing but light on stretching.

Go at Your Own Pace
The beauty of exercising to music with a group and being led by a teacher is that you tend to work harder and longer than you would on your own. That's good -- but not if you overdo it. Bouncing and straining to keep up with the class can lead to injuries. Aerobics class is not a competition. Go at your own pace. Allow your strength and flexibility to build gradually.

Watch Your Form
Good form brings better results and fewer problems. Tuck in your pelvis a little so your lower back is elongated. This protects your lower back when standing. Make sure your knee is aligned over your ankle, and no farther forward, when doing a lunge. Don't do moves that require you to lock or hyperextend your knees or elbows. Remember to monitor your breathing.

Look Straight Ahead
Looking down at your feet can cause neck and/or back pain. Pain has no place in an aerobics class or any other fitness activity. You're overdoing it if you're feeling the burn.

Wear the Proper Shoes
Don't wear just any pair of athletic shoes to aerobics class. Running shoes and tennis shoes, for instance, don't provide the cushioning and support you need. Look for shoes that cushion the ball of the foot, with good arch support that minimizes pronation (inward rotation) of the foot. Some cross-training shoes work well, so shop around.

Don't Bounce on a Bad Floor
Dancing on concrete, hardwood or linoleum-covered floors is asking for trouble. They're too hard. Dancing on a floor with too much padding isn't good either, because it allows too much rotation and pronation of the legs and feet. Ask your aerobics teacher about the floor you're dancing on. You know you've got a problem if she or he ducks the question or makes excuses.

 

Make sure you eat the real egg

Another  unscrupulous manufacturer.

Fake  Eggs from China  ! (Shocking  - must read ....  )  


Beware  u guys and gals!
During  a recent raid on a wholesale centre in Guangzhou  City , the capital of China 's  Guangdong province, a large quantity of fake eggs was  seized. Their wholesale price is 0.15 yuan (S$0.03)  each - half the price of a real egg.  
Consumers have a hard time  telling a genuine egg from a fake one. This is good  news for unscrupulous entrepreneurs, who are even  conducting three-day courses in the production of  artificial eggs for less than S$150.

A  reporter with Hong Kong-based Chinese magazine  EastWeek enrolled in one such course.  
To  create egg white, the instructor - a woman in her 20s  - used assorted ingredients such as gelatin, an  unknown powder, benzoic acid, coagulating material and  even alum, which is normally used for industrial  processes.

For egg yolk, some lemon-yellow  colouring powder is mixed to a liquid and the  concoction stirred. The liquid is then poured into a  round-shaped plastic mould and mixed with so-called  'magic water', which contains calcium chloride.  

This gives the 'yolk' a thin outer membrane,  firming it up. The egg is then shaped with a mould.  The shell is not forgotten. Paraffin wax and an  unidentified white liquid are poured onto the fake  egg, which is then left to dry.

The artificial  egg can be fried sunny-side up or steamed. Although  bubbles appear on the white of the egg, those who have  tasted it say the fake  stuff tastes very much like the real thing  .  

But  experts warn of the danger of eating fake eggs. Not  only do they not contain any nutrients, a HongKong  Chinese University professor warned that  long-term  consumption of alum could cause dementia or  mental  disease .  


To  make the egg white, various ingredients, including a  powder and alum, are mixed together.


The  'yolk' is shaped in the round mould. 'Magic water'  containing calcium chloride is used.


Hardy  shells are formed by pouring paraffin wax and a liquid  onto the egg, which are then left to dry.  

UNBELIEVABLE  ??  BELIEVE  IT ! Just make sure the eggs  you have at breakfast are REAL ones.