Want to start working out to grow your glutes? If you don't know where to start these are some easy exercises you can do to help you achieve the booty of your dreams! These can easily be done in the gym or at home. Let me know if you have other workouts that get your glutes in good shape!

Plastics are a problem. They not only pollute our planet, but they are harmful to our bodies. Considering plastics are everywhere in food production and storage, this is a difficult and confusing issue. Here's some general Information About Plastics and Food Rating System for Plastic Safety in Food Use * Safe for Use (Recyclable, Low Risk of Chemical Leaching): HDPE (2), LDPE (4), PP (5) * Use with Caution (Potential Chemical Leaching, Single Use Recommended): PET (1) * Avoid (High Risk of Harmful Chemical Leaching): PVC (3), PS (6), Other (7) Resources 1. FDA - Food Contact Substances 2. Environmental Protection Agency (EPA) - Plastics 3. Health Canada - Chemicals in Plastics 4. National Institute of Environmental Health Sciences (NIEHS) - BPA 5. American Chemistry Council - Plastics Guide to Common Plastics in Food Preparation, Sales, and Storage 1. Polyethylene Terephthalate (PET or PETE) * Common Uses: Beverage bottles, salad dressing bottles, peanut butter jars. * Properties: Lightweight, strong, shatter-resistant. * Safety: Generally safe for single-use; not recommended for reuse due to potential leaching of chemicals. * Recycling Code: 1 2. High-Density Polyethylene (HDPE) * Common Uses: Milk jugs, detergent bottles, juice bottles, cereal box liners. * Properties: Sturdy, resistant to impact, less prone to leaching. * Safety: Considered safe and has a low risk of leaching chemicals. * Recycling Code: 2 3. Polyvinyl Chloride (PVC) * Common Uses: Cling wrap, plastic squeeze bottles, cooking oil bottles. * Properties: Flexible, clear, can release harmful chemicals if heated. * Safety: Contains harmful chemicals like phthalates; avoid for food use if possible. * Recycling Code: 3 4. Low-Density Polyethylene (LDPE) * Common Uses: Bread bags, frozen food bags, some food wraps. * Properties: Flexible, tough, resistant to acids and bases. * Safety: Generally safe, but less sturdy for reuse. * Recycling Code: 4 5. Polypropylene (PP) * Common Uses: Yogurt containers, syrup bottles, straws, bottle caps. * Properties: Tough, resistant to heat. * Safety: Considered safe and has a high melting point. * Recycling Code: 5 6. Polystyrene (PS) * Common Uses: Disposable coffee cups, plastic food boxes, plastic cutlery. * Properties: Lightweight, insulating, can release styrene, a potential carcinogen. * Safety: Not considered safe for prolonged food contact or heating. * Recycling Code: 6 7. Other (Includes Polycarbonate, BPA, and other plastics) * Common Uses: Baby bottles, sippy cups, water cooler bottles. * Properties: Varies; includes BPA, which is a chemical of concern. * Safety: Can leach harmful chemicals like BPA; avoid if possible. * Recycling Code: 7 Microplastics in Food Preparation and Storage What Are Microplastics? Microplastics are tiny plastic particles less than 5mm in size, often resulting from the breakdown of larger plastic items. They are prevalent in the environment and can be found in various food and water sources. Sources of Microplastics * Breakdown of Larger Plastics: Over time, larger plastic items degrade into smaller particles. * Plastic Packaging: Wear and tear of plastic packaging materials can release microplastics. * Plastic Utensils and Containers: Regular use and cleaning of plastic food containers and utensils can contribute to microplastic shedding. Health Concerns * Ingestion: Microplastics can enter the human body through consumption of contaminated food and water. * Chemical Exposure: Microplastics can carry harmful chemicals that may leach into food and beverages. * Potential Risks: The long-term health effects are still being studied, but concerns include inflammation, toxicity, and hormonal disruptions. Reducing Microplastic Exposure * Avoid Single-Use Plastics: Use alternatives like glass, stainless steel, or ceramics for food storage and preparation. * Choose Safer Plastics: Prefer HDPE (2), LDPE (4), and PP (5) which are less likely to shed microplastics. * Proper Handling: Avoid heating food in plastic containers and minimize contact with acidic or oily foods that can promote leaching. Rating System for Plastic Safety in Food Use * Safe for Use (Recyclable, Low Risk of Chemical Leaching): HDPE (2), LDPE (4), PP (5) * Use with Caution (Potential Chemical Leaching, Single Use Recommended): PET (1) * Avoid (High Risk of Harmful Chemical Leaching): PVC (3), PS (6), Other (7) Resources 1. FDA - Food Contact Substances 2. Environmental Protection Agency (EPA) - Plastics 3. Health Canada - Chemicals in Plastics 4. National Institute of Environmental Health Sciences (NIEHS) - BPA 5. American Chemistry Council - Plastics 6. World Health Organization (WHO) - Microplastics in Drinking Water These resources provide detailed information on the safety and use of plastics in food-related applications, regulations, and health impacts, including the emerging concern of microplastics. Key Points * Recycling Code ≠ Safety Indicator: The recycling code indicates the type of plastic, not its safety. For example, while #1 PET is recyclable and commonly used for beverages, it's not necessarily safe for repeated use due to potential leaching. * Safe for Food Use: Generally, plastics labeled with #2 (HDPE), #4 (LDPE), and #5 (PP) are considered safer options for food storage. * Potential Risks: Plastics labeled with #3 (PVC) and #6 (PS) have higher risks associated with chemical leaching and should be avoided for food contact. Code #7 varies widely in composition and safety, so it's essential to check the specific type of plastic. Conclusion While the recycling coding system provides valuable information for recycling purposes, it should not be solely relied upon to determine the safety of plastics for food storage and preparation. Always look for additional information regarding the specific plastic's suitability for food contact, and prefer products explicitly labeled as food-safe, BPA-free, and compliant with relevant safety standards. What is BPA Bisphenol A (BPA) is an industrial chemical used primarily in the production of certain plastics and resins. It has been widely utilized since the 1960s. BPA is a key component in the manufacture of polycarbonate plastics and epoxy resins. Uses of BPA 1. Polycarbonate Plastics: * Common Items: Water bottles, food containers, baby bottles, and eyewear lenses. * Properties: Polycarbonate plastics are durable, clear, and lightweight. 2. Epoxy Resins: * Common Applications: Coatings inside food and beverage cans, dental sealants, and composite fillings. * Properties: These resins provide a protective lining to prevent corrosion and contamination. Health Concerns BPA is known to be an endocrine disruptor, meaning it can interfere with the body’s hormone systems. Studies have shown that BPA can mimic estrogen, a hormone that plays a critical role in many bodily functions. This mimicry can lead to various health issues, particularly with prolonged exposure. Potential Health Effects: * Reproductive Health: BPA exposure has been linked to reproductive issues, including reduced fertility in both men and women. * Developmental Problems: Prenatal and early-life exposure to BPA may affect brain development and behavior in children. * Hormonal Disruptions: BPA can interfere with the normal functioning of the endocrine system, potentially leading to conditions such as diabetes, obesity, and cardiovascular disease. * Cancer Risk: Some studies suggest a possible connection between BPA exposure and an increased risk of certain cancers, particularly breast and prostate cancer. Regulatory Actions and Recommendations Due to health concerns, many countries have implemented regulations to limit BPA use, particularly in products intended for infants and young children. For instance, BPA is banned in baby bottles and sippy cups in the European Union, Canada, and the United States. Recommendations for Consumers: * Avoid Polycarbonate Plastics: Look for BPA-free labels on products. Polycarbonate plastics can often be identified by the recycling code #7, although not all #7 plastics contain BPA. * Use Alternatives: Consider using glass, stainless steel, or BPA-free plastics for food and beverage storage. * Limit Canned Foods: Reduce consumption of canned foods and beverages, as the inner linings of cans may contain BPA. Opt for fresh or frozen foods or those in BPA-free packaging. * Avoid Heat: Do not microwave polycarbonate plastics or wash them in the dishwasher, as heat can increase the likelihood of BPA leaching. Conclusion BPA is a widely used chemical in the production of certain plastics and resins, but it poses potential health risks due to its endocrine-disrupting properties. To minimize exposure, consumers should opt for BPA-free products and consider alternative materials for food and beverage storage. Regulatory measures continue to evolve to protect public health from the potential dangers of BPA.

Auditioning can be a crazy experience, and preserving your mental health is the most important thing for longevity

This is a compiled list of some of my favourite easy skills sets, scrub recommendations and equipment that I enjoy using as a nurse! I have been a Registered Practical Nurse for about 8 years in the field. Please feel free to reach out with any other recommendations