The Colour of Soul

Where do colours come from? Where are they present actually?

Are they present in our brain or in our eyes or on the objects? There is no answer for this actually. Nobody knows what the real blue is.

The Colour of Soul

“What is the colour of a soul?” The best answer I could give is “Mirror-Color”. So it could reflect our own colour, we always see our perspectives reflected back. Isn’t it?

Are you one among many who hype a lot about skin complexion?

Scientifically, Logically and Spiritually there is no color but perceptions.

Who taught us Dark complexion is not good? Especially the Indian mindset! They dictate Dark and Ugly are proportional to each other. Sick mindset isn’t it?

In the past 7 weeks, then 7 days and now instant fairness creams are available in the market. Do we need one? 🙂

We can find moon beautiful only in the dark sky. So what makes us love moon? Moon’s Brightness or Sky’s Darkness?

The point is, we should learn to love things as a whole, as what they are. The difference begins in our perspective but not in the nature.

Every one of us are colourful, picked from a palette of million colors processed in a factory 100 billion cells called “Brain” with the help of our 576 Mega Pixels camera called “Eyes”. We should learn to open our minds to the truth.

The is no colour, but our perceptions. There exists no reason to hate, also we need no reason love one another 🙂


– Words by Din


Eco Preservation : The Spotted Lake, Kliluk

Spotted Lake is a saline endorheic alkali lake located northwest of Osoyoos in the eastern Similkameen Valley of British Columbia, Canada.

Kliluk Lake (11)

Spotted Lake is richly concentrated with various minerals. It contains dense deposits of magnesium sulfate, calcium and sodium sulphates. It also contains high concentrations of eight other minerals and lower amounts of silver and titanium.

Kliluk Lake

Most of the water in the lake evaporates over the summer, revealing colorful mineral deposits. Large “spots” on the lake appear and are colored according to the mineral composition and seasonal amount of precipitation. Magnesium sulfate, which crystallizes in the summer, is a major contributor to spot color. In the summer, remaining minerals in the lake harden to form natural “walkways” around and between the spots.

Kliluk Lake (9)

Originally known to the First Nations of the Okanagan Valley as Kliluk, Spotted Lake was for centuries and remains revered as a sacred site thought to provide therapeutic waters. During World War I, the minerals of Spotted Lake were used in manufacturing ammunition.

Kliluk Lake (3)

Later, the area came under the control of the Ernest Smith Family for a term of about 40 years. In 1979, Smith attempted to create interest in a spa at the lake. The First Nations responded with an effort to buy the lake, then in October 2001, struck a deal by purchasing 22 hectares of land for a total of $720,000, and contributed about 20% of the cost. The Indian Affairs Department paid the remainder.

Kliluk Lake (7)

Today, there is a roadside sign telling visitors about the lake’s mythical healing powers. Despite a fence protecting the lake shore from the liabilities of public access, the lake can be easily seen and many visitors stop to view the site.

Kliluk Lake (10) Kliluk Lake (4) Kliluk Lake (5) Kliluk Lake (1)


Courtesy & Source : Wikipedia


Happy Holi :) The festival of colours

Holi is a spring festival also known as festival of colours, and sometimes festival of love. The festival signifies the victory of good over evil, the arrival of spring, end of winter, and for many a festive day to meet others, play and laugh, forget and forgive, and repair ruptured relationships.

The Color Run, Run or Dye, Color in Motion, Color Me Rad, The Graffiti Run, and other fun runs are starting to spread over the United States. They combine the bright colours of Holi with the intensity of a 5K race. Runners show up wearing white running outfits and every kilometer they run, they are doused in a different colour. Holi is also celebrated in a non-sporting format, as a social event in parts of the United States.

 In 2013, Holi Festival of Colours hosted nearly 250,000 participants at venues all over the world. Instead of coinciding with the date when Holi is celebrated in India, these Holi-inspired festivals are typically adapted to local weather and holiday schedules. 

It is primarily observed in India, Nepal, and other regions of the world with significant populations of majority Hindus or people of Indian origin. The festival has, in recent times, spread in parts of Europe and North America as a spring celebration of love, frolic and colours.

Courtesy : Polash Das

Courtesy : Polash Das

Holi celebrations start with a Holika bonfire on the night before Holi where people gather, sing and dance. The next morning is free for all carnival of colours, where everyone plays, chases and colours each other with dry powder and coloured water, with some carrying water guns and coloured water-filled balloons for their water fight.

Anyone and everyone is fair game, friend or stranger, rich or poor, man or woman, children and elders. The frolic and fight with colours occurs in the open streets, open parks, outside temples and buildings. Groups carry drums and musical instruments, go from place to place, sing and dance.

People move and visit family, friends and foes, first play with colours on each other, laugh and chit-chat, then share Holi delicacies, food and drinks. In the evening, after sobering up, people dress up, visit friends and family. It is a public holiday in India.

Holi is celebrated at the approach of vernal equinox, on the Phalguna Purnima (Full Moon). The festival date varies every year, per the Hindu calendar, and typically comes in March, sometimes February in the Gregorian Calendar.

It is an ancient Hindu religious festival which has become popular with non-Hindus in many parts of South Asia, as well as people of other communities. Now many countries celebrate Holi in various other names. 

Add Colours to life, look beyond what our eyes can see :)

color

Image Courtesy : Street art By David Walker

Colours – The Mysteries around us. Spreading across a huge spectrum, everything in our world has colours to it. Flowers, trees, skies, seas, animals, soils and anything that we can see has colours. Imagine what if the world goes monochrome! Or colourless. That would be the beginning of the collapse, maybe.

How we see colours needs a bit education about the optic study of our eyes and how it works with the brain to see the colours.

Colour is actually just reflected wavelengths of light. The white light is all the colours together and black is no light at all. We see different colours because there are different wavelengths of light and our eyes are able to see a broad range of them. When we see the other colours what is basically happening is the object is absorbing all the colours (wavelengths) except for the colour we see. For instance, a blue object looks blue because it absorbs all the light except for the blue light. To us, it looks blue. And also it can happen only if our brain can interpret the respective wavelength as blue.

For instance the blue what I see may not be the same blue you see, we will have slight variation according to our individual brain’s capability. However we humans have a common range of colours that we can see. An interesting fact is except for mammals like Apes, Monkeys and Chips other animals cannot see the colours same as what we see. That means they can see only a few colour differences. See the chart below.

ANIMAL THE COLORS THEY SEE
SPIDERS (jumping spiders) ULTRAVIOLET AND GREEN
INSECTS (bees) ULTRAVIOLET, BLUE, YELLOW
CRUSTACEANS (crayfish) BLUE AND RED
CEPHALOPODS (octopi and squids) BLUE ONLY
FISH MOST SEE JUST TWO COLORS
AMPHIBIANS (frogs) MOST SEE SOME COLOR
REPTILES (snakes) SOME COLOR AND INFRARED
BIRDS FIVE TO SEVEN COLORS
MAMMALS (cats) TWO COLORS BUT WEAKLY
MAMMALS (dogs) TWO COLORS BUT WEAKLY
MAMMALS (rabbit) BLUE AND GREEN
MAMMALS (squirrel) BLUES AND YELLOWS
MAMMALS (primates-apes and chimps) SAME AS HUMANS
MAMMALS (African monkeys) SAME AS HUMANS
MAMMALS (South American monkeys) CAN’T SEE RED WELL

This infers a great insight to all of us that in reality there are no Brown, white or black among races in people exists. This is the fact. White people are white because their skin tone absorbs all other wavelengths than white, black people are black because their skin tone absorbs all other wavelengths than black, same happens to brown or whatever colour tone people has. So what is the original colour? Black people are not black in real, white people are not white in real, Brown are not brown in real. Well our colours do not exist at all and nobody can say it. The colours will change if our brain’s capability to read the wavelength changes. 

That might be the reason why all animals see humans as a single creature without any partiality for races and colours. Our pets love us whether we are black or brown or white. They feel us the same.

We have a unique gifted ability to read millions of colours. We can see the rainbows, we can see the parakeet’s beautiful feathers, we can the waterfalls divine white, we can see the underwater so deep and what else left for us to blame that we cannot see? Almost nothing.

Animals can see less that might be why they feel more and appreciate more, we can see more but we are feeling less than what we should have been. We can do wonders if we ignore our differences by races, colours, religions, nationalities and whatever it splits us. We can unify ourselves as just humans. We can see what the rest of the millions of the species on the earth cannot see, even we have grown far intelligent to see what nature has not allowed us to see, we have microscopes to see the smallest. Telescopes to see the farthest, infra-red views to see through the dark but all we need is to open our soul to see the things which are so close to us.

We cannot defy ourselves for a long time, at some point we need to unify as humans stop fighting, cheating and behaving selfishly. Why not we do it when the clock is ticking NOW?

-Words by Din

Know : Food Additives, How they are numbered and Few scariest additives!

food additives

Various Food Additives

Acids – Food acids are added to make flavors “sharper”, and also act as preservatives and antioxidants. Common food acids include vinegarcitric acidtartaric acidmalic acidfumaric acid, and lactic acid.

Acidity regulators – Acidity regulators are used to change or otherwise control the acidity and alkalinity of foods.

Anticaking agents – Anticaking agents keep powders such as milk powder from caking or sticking.

Antifoaming agents – Antifoaming agents reduce or prevent foaming in foods.

Antioxidants – Antioxidants such as vitamin C act as preservatives by inhibiting the effects of oxygen on food, and can be beneficial to health.

Bulking agents – Bulking agents such as starch are additives that increase the bulk of a food without affecting its nutritional value.

Food coloring – Colorings are added to food to replace colors lost during preparation, or to make food look more attractive.

Color retention agents – In contrast to colorings, color retention agents are used to preserve a food’s existing color.

Emulsifiers – Emulsifiers allow water and oils to remain mixed together in an emulsion, as in mayonnaiseice cream, and homogenized milk.

Flavors – Flavors are additives that give food a particular taste or smell, and may be derived from natural ingredients or created artificially.

Flavor enhancers – Flavor enhancers enhance a food’s existing flavors. They may be extracted from natural sources (through distillationsolvent extractionmaceration, among other methods) or created artificially.

Flour treatment agents – Flour treatment agents are added to flour to improve its color or its use in baking.

Glazing agents – Glazing agents provide a shiny appearance or protective coating to foods.

Humectants – Humectants prevent foods from drying out.

Tracer gas – Tracer gas allow for package integrity testing to prevent foods from being exposed to atmosphere, thus guaranteeing shelf life.

Preservatives  – Preservatives prevent or inhibit spoilage of food due to fungibacteria and other microorganisms.

Stabilizers – Stabilizers, thickeners and gelling agents, like agar or pectin (used in jam for example) give foods a firmer texture. While they are not true emulsifiers, they help to stabilize emulsions.

Sweeteners – Sweeteners are added to foods for flavoring. Sweeteners other than sugar are added to keep the food energy (calories) low, or because they have beneficial effects for diabetes mellitus and tooth decay and diarrhea.

Thickeners – Thickeners are substances which, when added to the mixture, increase its viscosity without substantially modifying its other properties.

Caffeine and other GRAS (generally recognized as safe) additives such as sugar and salt are not required to go through the regulation process.

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How they are numbered?

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E numbers are codes for chemicals which can be used as food additives (Applicable to Europion Union and Switzerland only). Every country may can different Numbers / Codes for Food Additives similar to these. However these are the common code for food additives. (click on the full list to see the detailed chemical names of the additives)

E number range Subranges Description
100–199 (full list)Colours 100–109 yellows
110–119 oranges
120–129 reds
130–139 blues & violets
140–149 greens
150–159 browns & blacks
160–199 gold and others
200–299 (full list)Preservatives 200–209 sorbates
210–219 benzoates
220–229 sulphites
230–239 phenols & formates (methanoates)
240–259 nitrates
260–269 acetates (ethanoates)
270–279 lactates
280–289 propionates (propanoates)
290–299 others
300–399 (full list)Antioxidants & acidity regulators 300–305 ascorbates (vitamin C)
306–309 Tocopherol (vitamin E)
310–319 gallates & erythorbates
320–329 lactates
330–339 citrates & tartrates
340–349 phosphates
350–359 malates & adipates
360–369 succinates & fumarates
370–399 others
400–499 (full list)Thickenersstabilisers & emulsifiers 400–409 alginates
410–419 natural gums
420–429 other natural agents
430–439 polyoxyethene compounds
440–449 natural emulsifiers
450–459 phosphates
460–469 cellulose compounds
470–489 fatty acids & compounds
490–499 others
500–599 (full list)pH regulators & anti-caking agents 500–509 mineral acids & bases
510–519 chlorides & sulphates
520–529 sulphates & hydroxides
530–549 alkali metal compounds
550–559 silicates
570–579 stearates & gluconates
580–599 others
600–699 (full list)Flavour enhancers 620–629 glutamates & guanylates
630–639 inosinates
640–649 others
700–799 (full list)Antibiotics 700–713  
900–999 (full list)Miscellaneous 900–909 waxes
910–919 synthetic glazes
920–929 improving agents
930–949 packaging gases
950–969 sweeteners
990–999 foaming agents
1100–1599 (full list)Additional chemicals 1100–1599 New chemicals that do not fall into standard classification schemes

NB: Not all examples of a class fall into the given numeric range. Moreover, many chemicals, particularly in the E400–499 range, have a variety of purposes.


SOME SCARIEST FOOD ADDITIVES

15. Scary Ingredient #1: Olestra:

 A fat substitute synthesized by Procter & Gamble. Because human digestive enzymes can’t break down the big molecules, Olestra contributes 0 calories to your diet.

Why it’s scary: In the late ’90s, Frito-Lay released Olestra-enhanced WOW chips and Procter & Gamble introduced Fat Free Pringles. Both products were required to carry warning labels to notify customers about the risk of “loose stools.” Within 4 years, some 15,000 people had dialed into a hotline set up specifically to handle adverse-reaction complaints. Apparently the complaints didn’t move the FDA, because in 2003, the administration revoked the warning-label mandate. If you want to take your chances with diarrhea, go ahead, but first consider this: Olestra also appears to interfere with the body’s ability to absorb some crucial nutrients like beta-carotene and lycopene. To counteract the effect, processes add some nutrients back, but it’s unlikely that all the blocked nutrients are adequately replaced.

Where you’ll find it: Lay’s Light chips, Pringles Light chips

14. Scary Ingredient #2: Caramel Coloring:

An artificial pigment created by heating sugars. Frequently, this process includes ammonia.

Why it’s scary: Caramel coloring shows up in everything from soft drinks and sauces to breads and pastries. When made from straight sugar, it’s relatively benign. But when produced with ammonia it puts off 2-methylimidazole and 4-methylimidazole, chemicals that have been linked to cancer in mice. The risk is strong enough that the California government, a bellwether for better food regulation, categorized 4-methylimidazole as “known to cause cancer” earlier this year. Unfortunately, companies aren’t required to disclose whether their coloring is made with ammonia, so you’d be wise to avoid it as much as you can.

Where you’ll find it: Colas and other soft drinks, La Choy soy sauce, Stove Top stuffing mix

13. Scary Ingredient #3: Saccharin:

 An artificial sweetener discovered by accident in the 1870s.

 Why it’s scary: Studies have linked saccharin to bladder tumors in rats, and in 1977, the FDA required warning labels on all saccharin-containing foods. In 2000, the agency changed its stance and allowed saccharin to be sold without warning labels. But that doesn’t make it entirely safe. A 2008 Purdue study found that replacing sugar with saccharin in rats’ diets made them gain more weight, proving once again that you should be aware of these faux fat foes.

 Where you’ll find it: Sweet ‘N Low, TaB cola

12. Scary Ingredient #4: Potassium Bromate:

 A compound that conditions flour and helps bread puff up during baking.

 Why it’s scary: Potassium bromate causes thyroid and kidney tumors in rats, and it’s banned from food use in many countries. In California, products containing potassium bromate are required to carry a cancer warning. Fortunately, negative publicity has made the additive relatively rare, but until the FDA banishes it, you should remain on the lookout.

 Where you’ll find it: Johnny Rockets Hoagie Roll

11. Scary Ingredient #5: Butylated Hydroxyanisole (BHA) and Butylated Hydroxytoluene (BHT):

Petroleum-derived antioxidants and preservatives.

Why they’re scary: The Department of Health and Human Services says BHA is “reasonably anticipated to be a human carcinogen,” yet the FDA allows it to be used anyway. BHT is considered less dangerous, but in animal research, it too has resulted in cancer. Oddly, the chemicals aren’t even always necessary; in most cases they can be replaced with vitamin E.

Where you’ll find it: Goya lard, Golden Grahams, Cinnamon Toast Crunch, Orbit gum

10. Scary Ingredient #6: Partially Hydrogenated Vegetable Oil :

 A semi-solid fat created when food processors force hydrogen into unsaturated fatty acids.

 Why it’s scary: Partially hydrogenated fats are the principle sources of trans fat in the American diet, and a Harvard study estimated that trans fat causes 70,000 heart attacks every year. The good news: Partially hydrogenated oils are beginning to slowly retreat from our food. Progressive jurisdictions like New York City are starting to restrict the allowable amounts in restaurants, and many chains are switching to healthier frying oil. Still, the battle isn’t over. At Long John Silver’s, for example, there are still 17 menu items with more than 2 grams of the stuff. According to the American Heart Association, that’s about the maximum you should consume in a single day.

 Where you’ll find it: McDonald’s McChicken, Long John Silver’s Broccoli Cheese Soup

9. Scary Ingredient #7: Sulfites:

 Preservatives that maintain the color of food, and by releasing sulfur dioxide, prevent bacterial growth.

 Why it’s scary: Humans have used sulfites to keep food fresh for thousands of years, but some people—especially asthma sufferers—experience breathing difficulties when exposed. In the 1980s, unregulated use resulted in at least a dozen deaths, prompting the FDA to slap warning labels on wine bottles and develop new guidelines for proper use. Now restaurants can no longer soak fresh ingredients in sulfites. According to the Center for Science in the Public Interest, there have been no known deaths since the new legislation took hold. The bottom line: If you’re among the majority of people not sensitive to sulfites, consumption won’t hurt you. If you’re not sure, ask your doctor for a test.

 Where you’ll find it: Wine, Sun-Maid Mixed Fruit, Jolly Ranchers, Fig Newtons

 

8. Scary Ingredient #8: Azodicarbonamide:

 A synthetic yellow-orange dough conditioner.

 Why it’s scary: This chemical is used most frequently in the production of industrial foam plastic, and although the FDA has approved its use for food in the States, the United Kingdom has labeled it a potential cause of asthma. In a review of 47 studies on azodicarbonamide, the World Health Organization concluded that it probably does trigger asthmatic symptoms. The WHO concluded, “exposure levels should be reduced as much as possible.” I’ll put it more concisely: Avoid it.

 Where you’ll find it: Dunkin’ Donuts bagels, McDonald’s burger buns

7. Scary Ingredient #9: Carrageenan:

 A thickener and emulsifier extracted from seaweed.

Why it’s scary: Seaweed is actually good for you, but carrageenan is a mere seaweed byproduct. Through animal studies, it has been linked to cancer, colon trouble, and ulcers. It isn’t certain that carrageenan harms humans, but avoiding it is clearly the safer option. Most studies examined degraded forms of the additive, and research from the University of Iowa found that carrageenan could be degraded through the normal digestive process.

Where you’ll find it: Weight Watchers Giant Chocolate Fudge Ice Cream Bars, Skinny Cow Ice Cream Sandwiches, Creamsicles

6. Scary Ingredient #10: Ammonium Sulfate:

An inorganic salt that occurs naturally near active volcanoes and is used commercially to nourish yeast and help bread rise.

Why it’s scary: This nitrogen-rich compound is most often used as fertilizer, and also appears commonly in flame retardants. Thankfully, the ingredient only sounds scary—a 2006 Japanese rat study found the additive to be non-carcinogenic. Both the Center for Science in the Public Interest and the FDA deem it safe.

Where you’ll find it: Nature’s Own bread, Subway rolls

 

5. Scary Ingredient #11: Aspartame:

A zero-calorie artificial sweetener made by combing two amino acids with methanol. Most commonly used in diet soda, aspartame is 180 times sweeter than sugar.

Why it’s scary: Over the past 30 years, the FDA has received thousands of consumer complaints due mostly to neurological symptoms such as headaches dizziness, memory loss, and, in rare cases, epileptic seizures. Many studies have shown the sweetener to be completely harmless, while other have linked the additive to cancer. A 2006 Italian study found that rats fed high daily doses of aspartame—the equivalent of nearly 3 liters for a 150-pound human—experienced higher levels of lymphomas, leukemia, and other types of cancer. Still, after reviewing the study, the FDA concluded that the results weren’t strong enough to warrant the confectionary chemical’s removal from the market.

Where you’ll find it: Nutra-Sweet, Equal, Diet Coke, Diet Pepsi

4. Scary Ingredient #12: Monosodium Glutamate (MSG):

The salt of the amino acid glutamic acid, used to enhance the savory quality of foods. MSG alone has little flavor, and exactly how it enhances other foods is unknown.

Why it’s scary: After forty years of scrutiny, research has yet to reach a definitive verdict on MSG. Studies have shown that injecting the amino acid into mice causes brain-cell damage, but the FDA believes these results are not typical for humans. Still, the administration fields complaints every year for nausea, headaches, chest pains, and weakness. It could be that the results are limited to people with acute MSG sensitivity, so the FDA continues to allow manufacturers to use it.

Where you’ll find it: Hormel Chili, Hamburger Helper, Stove Top Cornbread Stuffing

 

3. Scary Ingredient #13: Nitrates and nitrites:

 Nitrogen-based compounds that are essential for digestion in small amounts. They occur naturally but are synthetically produced for use in fertilizer and as food additives. They’re commonly used to cure processed meats.

Why they’re scary: Nitrates and nitrites have a tendency to fuse with amino acids to become carcinogenic nitrosamines. Ironically, the processed meats into which nitrates are commonly added are rich with amino acids, making nitrosamine formation very likely. In addition to concerns about cancer, increased nitrate and nitrite intake has been linked to deaths in Alzheimer’s, type 2 diabetes, and Parkinson’s patients. Despite the risks, the valuable use of nitrates and nitrites as inhibitors of botulism warrant their acceptance as food additives in the eyes of the FDA.

Where you’ll find it: Oscar Meyer hot dogs, Hormel bacon, Hillshire Farm deli meat

 

2. Scary Ingredient #14: Blue #2:

An artificial dye used to color food. It can be used alone or mixed with other dyes, and the goal is typically to suggest the appearance of natural food.

Why it’s scary: A study published by the Center for Science in the Public Interest showed that the ingestion of Blue #2 led to increases in tumor development in the brain and mammary glands in lab rats. The FDA dismissed these findings, citing a variety of nebulous weaknesses in the study’s methods. The bottom line: whether or not artificial dyes are harmful, the foods they appear in are the most heavily processed, nutritionally bankrupt foods in the supermarket.

Where you’ll find it: Fruit Loops, Skittles, Betty Crocker Rainbow Chip frosting

 

1. Scary Ingredient #15: Paraben:

Parabens are used to prevent mold and yeast formation in food, and they’re also used in cosmetics, toothpaste, and personal lubricant. Although they exist in nature, the parabens used in commercial products are created synthetically.

Why it’s scary: It’s been documented that parabens act as mild estrogens, and according to the Environmental Working Group, they can disrupt the natural balance of hormones in your body. In a Japanese study, male rats fed propyl paraben daily for four weeks suffered lower sperm and testosterone production, and other studies have found parabens present in breast cancer tissues.

Where you’ll find it: Baskin Robbins sundaes

Courtesy and Source : Wikipedia & Eatthis.com

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We will come up with more articles soon on this, Please comment your concerns and feedback to help us post more appropriate stuffs.