Run Faster and Food Safety

If a squatty, short legged alligator can sprint faster than a human, why can’t I get my legs moving faster during a road race?

My breath is good. I don’t puff and pant, cough nor snort.

I don’t hang my head. I try to focus forward, driving to the next point.

My body doesn’t hurt anywhere.

I DO tighten up a bit, as evidenced in this photo where my shoulders are almost attached to my ears…

But most of all, it’s just those darned legs. They refuse to go any faster.

Does it simply come down to the laws of biophysics?

Laws of Biophysics: mathematical laws of nature that make detailed predictions about the forces that drive idealized systems.

Arm pumping, willpower, a strong belief system, inspirational quotes, and everything you’ve tried won’t get you to the finish line any faster than your training and biomechanics will allow. That’s it. That’s what it comes down to. Training will get us to a peak point in our fitness but nature will draw the line on the best we can be.

Should we one day say to ourselves “Oh well. Guess that’s the best I can do.” NO WAY! You never know what tomorrow will bring. We all have good days and we have bad. Sure there are factors that will slow us down as time goes by, but why not have a BLAST putting up a good fight?!

So… If a squatty, short legged alligator can sprint faster than a human,

why can’t I get my legs moving faster during a road race? They can I need to WORK HARDER AND QUIT COMPLAINING!

What do you think? Will you give in to your perceived limitations or will you fight harder?

FOOD SAFETY – BEWARE!

This Fourth of July Weekend – Practice Food Safety

Be careful this July when hosting your picnic – there’s BACTERIA out there!

Source: FoodEngineeringmag.com

While processors are making the effort to provide safe food, consumers need to be aware that careful preparation and proper storage before and after cooking go a long way to reduce bacteria counts. In addition, cooking to a temperature of 160°F will kill most bacteria, further reducing the possibility of foodborne illness. Health Canada, FDA and USDA provide helpful hints to minimize the possibility of getting sick from meat and other foods that may have bacteria on it when purchased.