Stress is normal. Everyone feels stress related to work, family, decisions, future, and more. Stress is both physical and mental. It is caused by major life events such as illness, the death of a loved one, a change in responsibilities or expectations at work, and job promotions, loss, or changes.

Workplace stress is the harmful physical and emotional responses that can happen when there is a conflict between job demands on the employee and the amount of control an employee has over meeting these demands. In general, the combination of high demands in a job and a low amount of control over the situation can lead to stress. [COLOR=black]Stress in the workplace[/COLOR] can have many origins or come from one single event. It can impact on both employees and employers alike.

Workplace stress triggers include: no control on amount of work; too many time-based pressures; inflexibility of work hours or excessive working hours; excessive work and responsibility or not enough of it; lack of interest at work; lack of variety of work performed; lack of professional training and learning; improper balance between professional and personal life; difficulty in social relationships at work; no support from colleagues and seniors; no proper job prospects; and no structure or proper organization at work.


Each and every person suffering from workplace stress will show some signs and symptoms, physically, emotionally or in their behavior. The physical symptoms include: more vulnerable to common colds and infections; migraines or headaches; tensed muscles; pain in the back and neck; fatigue; insomnia and difficulty sleeping; digestive problems; increased heart rate; excessive sweating; skin rashes; and bad vision - blurriness. The emotional and behavioral changes include: feel like crying for no reason; feeling of helplessness; agitated at work; no sense of accomplishment; excessive eating or loss of appetite; lack of concentration and focus on work; not being able to work enough; de-motivated, and no commitment to work.

However, stress can also be positive. You need a certain amount of stress to perform your best at work. The key to stress management is to determine the right amount of stress that will give you energy, ambition, and enthusiasm versus the wrong amount that can harm your health.
[COLOR=black]Health care[/COLOR]
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My advise is: Be near the beach, wake up in the morning (not too early and not too late), prepare a good coffee and have it in your terrace or garden, listen to the crazy spring birdies songs and have deep breaths, get ready for a beach walk with your dogie, feel the sun in your face and body, enjoy the views and the clean air. Get back home with your batteries recharged!

Boleta is always the first to get a spring cold bath!

Ingredients for 4 servings: 300 grs of pork rib, 400 grs of boiled chickpeas, 300 grs of rice (arborio, extra or bomba type), 700 grs of stock, 1 big red tomatoe, 1 onion, 1 garlic head, 1 big potatoe, 2 morcillas (onion ones), 4 table spoons of grated tomatoe, 1 teaspoon of sweet red paprika, 6 saffrons strips, olive oil, and salt.

Originally this dish is cooked with the leftover's Cocido stock and chickpeas of the day before. Each Spanish Region has its own Cocido and I still haven't posted the Catalan, but some day I will. Since I didn't have any for this dish, I cooked my chickpeas with some onions, carrots, celery, pork bones and ham bones and water. When the chickpeas were tender I strained the stock and used it for this dish. If you want precise chickpeas cooking instructions, click here.

Take a medium skillet and fry in some olive oil (aprox 4 table spoons) the pork rib, when golden reserve. In the same oil, fry the potatoe cut as you see in the pictures, when golden reserve, fry the morcillas at low heat (don't want them to open), when half done reserve. Cut the bottom of the garlics' head and fry for 3 minutes aprox. Reserve.

In the same olive oil (add a bit more if you see there's no enough) add the chopped onion, when golden, add the grated tomatoe and the paprika and the saffron threads. Stir at medium heat until the water of the tomatoe disappears.

Heat the stock and make sure its boiling by the time you need it. Preheat oven at 200

Add the chickpeas into the skillet and stir for 1 minute at low heat.

Get your hearthenware dish ready. Pour the skillet's ingredients in and the rice, place the morcillas, potatoes, tomatoe and pork rib on it. Make sure the garlic head stays in the middle. Pour the stock over. Taste and add salt if necessary and place in the oven's middle rack. Bake for 20 minutes aprox. The time is always the ideal time, but each oven is different... keep an eye on it.

When the time is over, take away from the oven and let it rest for five minutes with a damp kitchen cloth over it.

I'm sending the dish and some spring warm breeze over to my dear friend Laurie from Mediterranean Cooking in Alaska

My Legume Love Affair. This event is the brainchild of Susan from The Well Seasoned Cook. A fantastic event, I must say! Please join in for legume recipes :D

Are you a legume addict? Just in case you don't have enough with My Legume Love Affair round-up, take a look at these other recipes:

Pork Cheeks with white Beans... Delicious, isn't that sauce irresistible?

[COLOR=black]Health care[/COLOR]

In response to the increasing obesity rates and the increasingly extreme sizes and unhealthiness of chain restaurant [COLOR=black]food[/COLOR] , CSPI unleashed its first annual "Xtreme Eating Awards" in 2007 -- giving a big fat "F" to each item - bloated with calories, saturated fat and sodium -included in the report, demanding restaurants be required to post [COLOR=black]nutrition[/COLOR] information next to each menu order - not just online.

Know before you order: The [COLOR=black]Food[/COLOR] and Drug Administration has set the acceptable daily allowance for calories at 2,000, saturated fat at 20 grams and sodium content at 2,400 milligrams. CSPI recommends restricting sodium intake even more -- suggesting a daily cap of 1,500 milligrams. [URL="http://www.aolhealth.com/diet/basics/calories-fat-in-restaurant-food"][/URL]

the least amont of potein for loading in sds page ,,so that in western blot the bands are sharp????

how much wortmannin is nedded foe dna damgage in cell lines(293-t)?????? please tell