The Diet Zone: A Dangerous Place

    Diet Coke, diet Pepsi, diet pills, no-fat diet, vegetable diet… We are surrounded by the word “diet” everywhere we look and listen. We have so easily been attracted by the promise and potential of diet products that we have stopped thinking about what diet products are doing to us. We are paying for products that harm us psychologically and physically.

    Diet products significantly weaken us psychologically. On one level, we are not allowing our brain to admit that our weight problems lie not in actually losing the weight, but in controlling the consumption of fatty, high-calorie, unhealthy foods. Diet products allow us to jump over the thinking stage and go straight for the scale(秤)instead. All we have to do is to swallow or recognize the word “diet” in food labels.

    On another level, diet products have greater psychological effects. Every time we have a zero-calorie drink, we are telling ourselves without our awareness that we don't have to work to get results. Diet products make people believe that gain comes without pain, and that life can be without resistance and struggle.

    The danger of diet products lies not only in the psychological effects they have on us, but also in the physical harm that they cause. Diet foods can indirectly harm our bodies because consuming them instead of healthy foods means we are preventing our bodies from having basic nutrients. Diet foods and diet pills contain zero calorie only because the diet industry has created chemicals to produce these wonder products. Diet products may not be nutritional, and the chemicals that go into diet products are potentially dangerous.

    Now that we are aware of the effects that diet products have on us, it is time to seriously think about buying them. Losing weight lies in the power of minds, not in the power of chemicals. Once we realize this, we will be much better able to resist diet products, and therefore prevent the psychological and physical harm that comes from using them.

    It was an autumn morning shortly after my husband and I moved into our first house. Our children were upstairs unpacking, and I was looking out of the window at my father moving around mysteriously on the front lawn. “What are you doing out there?” I called to him.

    He looked up, smiling. “I'm making you a surprise.” I thought it could be just about anything. When we were kids, he always created something surprising for us. Today, however, Dad would say no more, and caught up in the busyness of our new life, I eventually forgot about his surprise.

    Until one gloomy day the next March when I glanced out of the window, I saw a dot of blue across the yard. I headed outside for a closer look. They were crocuses (番红花）throughout the front lawn — blue, yellow and my favorite pink, with little faces moving up and down in the cold wind. I remembered the things Dad secretly planted last autumn. He knew how the darkness and dullness of winter always got me down. What could have been more perfectly timely to my needs?

    My father's crocuses bloomed (开花） each spring for the next five seasons, always bringing the same assurance： Hard times are almost over. Hold on, keep going, and light is coming soon.

    Then a spring came with only half the usual blooms and the next spring there were none. I missed the crocuses, so I would ask Dad to come over and plant new bulbs. But I never did. He died suddenly one October day. My family were in deep sorrow, leaning on our faith.

    On a spring afternoon four years later, I was driving back when I felt depressed. It was Dad's birthday, and I found myself thinking about him. This was not unusual — my family often talked about him, remembering how he lived up to his faith. Suddenly I slowed as I turned into our driveway. I stopped and stared at the lawn. There on the muddy grass with small piles of melting snow, bravely waving in the wind, was one pink crocus.

    How could a flower bloom from a bulb more than 18 years ago, one that hadn't bloomed in over a decade? But there was the crocus. Tears filled my eyes as I realized its significance.

    Hold on, keep going, and light is coming soon. The pink crocus bloomed for only a day, but it built my faith for a lifetime.

Do you like spicy food?

    What's your opinion on spicy food? Some people cannot handle even the smallest amount of chili-red pepper-in their dinner while others can't get enough of it.

    Scientists have long been puzzled by why some people love chili while others loathe it. Plenty of research has been done on the subject, dating as far back as the 1970s. Previous results showed that a love of chili is related to childhood experiences, and cultural influences affect our taste buds too. But the latest study has found that a person's love of spicy food may be linked to his or her personality more than anything else, CBC News reported.

    "We have always assumed that liking drives intake-we eat what we like and we like what we eat. But no one has actually directly bothered to connect these personality traits with intake of chili peppers,"said Professor John Hayes from Pennsylvania State University, who led the study.

    But before you look at the study, you should first know that "spicy" is not a taste, unlike sour, sweet, bitter and salty. It is, in fact, a burning sensation that you feel on the surface of your tongue. This got scientists thinking that maybe a love of spicy food is brought about by people's longing for thrill, something they usually get from watching action movies or riding a roller coaster.

    In the study, 97 participants, both male and female, were asked to fill out questionnaires about certain traits of their personality, for example, whether they like new experiences or tend to avoid risks. They were then given a glass of water with capsaicin, the plant chemical that makes a chili burn, mixed into it.

    By comparing the answers to the questionnaire and what participants said they felt about the spicy water, researchers found that those who tended to enjoy action movies or take risks were about six times more likely to enjoy the spicy water.

    Interestingly, we used to believe that the reason some people can withstand spicy food is that their tongues have become less sensitive to it. However, this latest study has found otherwise. "It's not that it doesn't burn as badly, it's that you actually learn to like the burn," Hayes explained.

Terrific New Technologies

•A fashionable smart speaker

    The new Amazon Echo smart speaker has the same popular feature as the original-an always listening voice assistant ready to play music and news, set timers, and use third-party apps. Only now it's actually stylish. The $120 speaker comes in different finishes, including fabric and wood.

•A helping hand for parents

    10 Suzy Snooze helps babies and kids sleep so parents can catch up on their own sleep. It's a sound machine and a nightlight. It connects with an app over wi-fi and turns into an audio monitor. If a kid cries at midnight, it'll detect the sound and try to calm him back to sleep. It can also let early risers know when it's OK to get out of bed. Made by Bleep Bleeps, the $249 "smart nightlight" has an adorable little face.

•Safety for ding dongs

    Doorbells used to just ring, ding, and dong. But thanks to modern technology, doorbells can now double as Internet-connected- surveillance(监视) devices. Rings $249 Video Doorbell Pro can record HD video of your front steps, even at night. It includes motion sensors and two-way audio, so you can yell "get off my lawn" from anywhere. You can also use the app to see what's going on in front of your house while you're at work or in the backyard.

•The must-have kitchen gadget

    The Instant Pot makes food fast in one pot. The surprise kitchen hit is a combination of pressure cooker, rice cooker, slow cooker and even yogurt maker. It has sensors and settings to make cooking as safe as possible. Starting at $80, an Instant Pot can make dishes in less time than it typically takes to cook them.

With all the dietary information online, it can be hard to know what tips to follow. Watch out for these words and expressions.

Fat Is Good

It doesn't matter if you are part of the fat is GOOD for you or BAD for you group, the important question to ask is the source of the fat. If it comes from a land-based animal, and is likely to be solid at room temperature, then it is saturated （饱和的） fat whereas if it comes from fish or plants, and it is likely to be liquid at room temperature, then it is unsaturated fat. All the evidence indicates that eating more unsaturated fat than saturated fat lowers your risk of dying early.

Natural Sugar Is Better

The vast majority of sugar we consume is sucrose （蔗糖）. It is the white powdered stuff we cook with and is made up of glucose and fructose. How about sugar from honey? It is often marketed as natural and better for you. Actually, it just has its own distinct flavour, but is as sweet because of glucose and fructose.

High-pH Water

Some people think we need to eat alkali （碱） food to maintain our blood at a pH of 7.4. But everything we eat or drink passes through the stomach, which, at a pH of 1.5, is the most acidic part of the body. It is then neutralised to a pH of 7. So, nothing we eat will change the pH of our blood.

Don't Eat Anything That You Can't Pronounce

Whether foods are natural or highly processed, they are all full of chemicals. Are you supposed to fear "phenylthiocarbamide", because you can't pronounce it? This is simply the chemical responsible for the bitter taste found in brassicas, the plants in the cabbage and mustard family.

Don't Eat Food With More Than Five Ingredients（佐料）

Simple foods are not necessarily healthier for you. If I, for instance, use Chinese five spice powder in a recipe, that would count as one of the five ingredients. However, what if I added the typical components of five spice powder separately into a dish? Does that mean my recipe suddenly becomes bad because it has more than five ingredients?