Thứ Hai, 29 tháng 5, 2017

Waching daily May 29 2017

Phil Gifford: How rugby can conquer concussion

  Reggie Goodes of the Hurricanes is assisted from the field after a concussion in the match against the Crusaders. OPINION: Concussion is now rugbys Nightmare Freddy, a potential disaster for the sport. Finding a long term fix is essential.

This is not the first player welfare crisis for rugby. Officials at world level were desperately slow to address a terrible injury toll in the 1970s from broken necks in scrums.

But thankfully the sport eventually came to its collective senses, largely due to the efforts of a 1960 All Black, Dr Hugh Burry.

  Blues midfielder Sonny Bill Williams sat out the recent game against the Cheetahs due to concussion.

Burry was no tinfoil hat wearing, vapour trail nut job when, in the late 60s, he urgently warned the International Rugby Board of the appalling damage being caused by poor scrummaging techniques.

At the time he was a registrar at Guys Hospital in London, and a consultant physician to the Sports Council of Britain, but the IRB basically treated his ideas with contempt.

He fought establishment fire with fire, publishing a paper on neck injuries in the British Medical Journal, which finally drove the IRB to law changes which, thank God, have largely eliminated what had become a shameful scourge from the game.

(In New Zealand some young lives were lost, and some were ruined. Id kill myself, a player who had broken his neck in a scrum once told me at a Waikato rugby club, but I cant move my arms and legs.).

Once the will to change and improve the scrum situation was embraced, the drop in the number of injuries was extraordinary. Concussion is a more insidious issue, but here are some of the ways the problem can be addressed.

Publicity: Theres already some sensible, extensive measures being taken by rugby here, which, if parents are going to continue to support their kids playing rugby, cannot be publicised too much.

At professional level an independent doctor sits on the sideline with a laptop, ready to rewind and study any moment that involves concussion, with the power to order a player from the field for an examination.

In non-professional, community rugby, theres a blue card system, trialled in Northland in 2014, which is now used nationwide.

If a referee suspects a player had been concussed he or she is given a blue card, and automatically stood down for three weeks. The player cant play again until theres been a medical assessment.

Hammering in new attitudes: Playing on after concussion used to be not so much a matter of pride, as completely normal behaviour. In my mediocre rugby career I was knocked out three times in one year when I was 17.

Twice I couldnt walk, so I was taken off. The third time water in the face woke me, and I played the last 60 minutes of the game. Real players rarely left the field.

In 1965 future Rhodes Scholar and MP Chris Laidlaw lurched back onto Eden Park after a head knock, dropped a goal for New Zealand Universities against South Africa, and immediately fell backwards on the ground, out cold.

Today the message is certainly getting through at the professional level, but rugby leaders must continue to emphasise to the amateurs that playing on after being dazed, or knocked out, isnt brave, its stupid.

So is returning to the game too soon. And that an official who allows a concussed player to keep going is committing a despicable, basically criminal, act.

Keep working at the laws: Cracking down on head high tackles is a good start, but itd be naïve to think making all tackles around the legs will completely stop concussions.

For a start knees can be very unforgiving to a head if a low tackle is slightly mistimed.

And far from all concussions occur in tackles.  Last week in Suva three men were ruled out with concussion during the Crusaders-Chiefs game. One wasnt hurt in a tackle at all, and another wasnt hit high. .

Ryan Crotty was caught around the legs, and then slammed back into the ground with a borderline high tackle. No above the waist tackle and he wouldnt have been injured.

But Sam McNichol clashed heads at a breakdown, and Stephen Donald was injured after a legitimate, waist high tackle. The breakdown has developed  into a dangerous zone. Referees now allow cleaning out, which, by the letter of the law is illegal.

Basically players can go off their feet to move an opposing player to get at the ball, and not be penalised.

Its not in the rule book, but if referees today think what many of us would see as tackling without the ball, doesnt have a major impact on play, they let it go.

For mine, its one area of the game that really needs an overhaul.

Some sort of engagement with the hand before joining a breakdown, for example, might be a way to stop the shuddering impact of a 120kg player launching himself into a pile-up.

More information: Theres a lot of anecdotal evidence that old rugby players are more likely to suffer from dementia and other mental health issues than the general population.

But so far the only scientific paper on the effect of concussion in rugby was one commissioned by New Zealand Rugby, and financed by World Rugby (the former IRB), which saw a team from Auckland University of Technology check out 366 retired athletes, divided into three groups, former professional rugby players, former amateur players, and men from non-contact sports.

On its release in 2015, there was almost instant controversy, with claims and counter claims about whether there were attempts to whitewash some elements of the report, especially the finding that concussions could impair cognitive functions (basically the ability of the mind to process knowledge and make decisions).

Nevertheless the leader of the AUT study, Professor Patria Hume, is now involved in a global rugby health study, while New Zealand Rugby is working with Statistics New Zealand to check rates of dementia in top level players from 1950 to 1970.

If a definitive link is found between rugby concussions and dementia it will sadly be too late for men from past eras. But getting more, and better, information could help save todays players from a similar fate.

In this case, behaving with common decency to protect players actually serves the future of the sport itself, as well as the men and women who play it.

For more infomation >> Phil Gifford: How rugby can conquer concussion [ NEWS ] - Duration: 9:44.

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What is the difference between the three types of oats? [ NEWS ] - Duration: 5:09.

What is the difference between the three types of oats?

  Warming winter porridge - is it good for you?  . What better way to start the day than with a steaming bowl of porridge. But which oats are best - wholegrain, rolled or steel cut?.

There is no doubt oats are nutritional heroes. They are an excellent source of fibre, including types that lower cholesterol and protect gut health. They are low in kilojoules yet rich in antioxidants, B vitamins and certain minerals.

  Wholegrain, rolled or steel cut - which is best?  . Their stabilising effect on blood sugar levels makes them an excellent choice for people with, or at risk, of diabetes.

Nutritionally, all three types of oats are similar as they are all made from the whole grain with bran and germ intact.

However, the various ways of processing does lead to other differences however - in cooking speed, texture, and effect on blood sugar and satiety.

Produced by slicing the whole grain using steel blades these are the least processed of the three. This means longer cooking time and a thicker, granular texture that is more resistant to chewing.

It also means the body has to work harder on digestion, a health advantage as it slows entry to the blood (better blood sugar control) and means longer satiety.

It is interesting that although least processed, they are the most expensive at $4.69 for 500g (94c/100g) – nearly twice the price of the other two.

Overall rating: Great choice – great nutrition, best for satiety and blood sugar control but most expensive. Wholegrain oats – also called old fashioned/traditional oats .

These oats are steamed then rolled meaning they are more processed than steel cut oats but less processed than rolled oats.

Think about processing as like digestion – the more processing done before consumption, the less processing our body has to do. The cooking time is about the same as for steel cut oats but longer than rolled oats.

Like steel cut, they have a nutty texture which some people really like. Cost was $4.49 for 1 Kg bag (45c/100g), similar to rolled oats. Overall rating: Great choice – great nutrition and excellent satiety.

Rolled oats – also called quick cooking oats . The most processed of the three, these are cut finely then steamed and rolled. This shortens their cooking time and makes them quicker to digest.

This also means they will not fill your for as long or be quite as good for blood sugar control as less processed oats (even with the same fibre content) but they are still an excellent breakfast choice.

With the creamy texture that we associate with porridge, they were popular with our tasters. Cost was $3.99 for 800g (50c/100g) – similar to wholegrain oats. Overall rating: Great choice – quick to cook, great nutrition, good satiety and familiar creamy taste.

Bottom line: All three varieties are excellent choices nutritionally and ticked the boxes with our tasters. The steel cut and wholegrain have slight nutritional advantages in being slightly slower to digest, but the rolled are easier and quicker to cook.

Go with what you prefer and enjoy, knowing you are looking after your health.

For more infomation >> What is the difference between the three types of oats? [ NEWS ] - Duration: 5:09.

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Breaking News Today , President Trump Latest News Today 5/29/17 , White House news , NEWS ALERT - Duration: 23:40.

For more infomation >> Breaking News Today , President Trump Latest News Today 5/29/17 , White House news , NEWS ALERT - Duration: 23:40.

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International flavours comes to High Street [ NEWS ] - Duration: 4:48.

International flavours comes to High Street

  Argentinian fare at El Fogon. A new international food emporium has put a permanent roof over eight family-run eateries in central Christchurch.

Little High Eatery officially opened on Friday in a new building in the $50 million McKenzie and Willis redevelopment. Eight licensed food outlets, mostly neighbours from the Re:Start container mall, are tenants in the building and sharing indoor and outdoor seating areas.

  Caribe Latin Kitchen gears up for the lunch rush. The businesses are Argentinian eatery El Fogon, Caribe Latin Kitchen, Asian fusion-style Eightgrains, Thai eatery Noodle Monks Thai St Kitchen, Sushi Soldiers, Base Pizza, Bacon Bros Burgers, and cafe A Mouse Called Bean.

They will be open daytimes and evenings until 10pm, and until midnight on Thursdays, Fridays and Saturdays.

  Outside dining at Little High Eatery.

Landlords Richard Peebles, Kris Inglis and Mike Percasky​ said they were delighted to finally open after spending $2m and a year fitting the place out. The concept is based on similar developments overseas, and in Ponsonby in Auckland.

The premises take up the ground floor of a three-storey building, behind the main building which has the McKenzie and Willis facade. Rod Thomson, who runs Base Pizza with his sons, said the first diners were blown away when they visited this week.

They dont think they [are] in Christchurch, he said. Thomson built his own wood-fired oven and other fittings for his premises.

Its great because were still in an open environment but we know our neighbours from Re:Start. Its a very similar feel, but its indoors.. At Bacon Bros next door, the front of a truck forms part of the decor.

  Base Pizza with its wood-fired oven made by the owner. Richard Castro, originally from Venezuela, moved from Queenstown with his family to open El Fogon and Caribe.

We thought, if we come to Christchurch, we want to do something that no-one else is doing here, he said. People seem to be happy and enjoying the food.

  A new building, made to look old inside. The look of Little High Eatery was designed by Georgie Inglis, who said she aimed to create an international feel and had hunted overseas for ideas and fittings.

I just wanted to create something unique for Christchurch, where you can tuck yourself into a little nook or be right in the middle of everything. Peebles said the eatery had turned out better then they hoped.

  Eight Grains at Little High Eatery. We went for the high-end international look. I got goose bumps when we walked in..

The landlords wanted local, family-run businesses rather than corporate eating outlets, he said. The project was a co-production, with the the business owners contributing ideas and encouraging each other.

Peebles, Inglis and Percasky also own the Riverside container mall, previously called Re:Start, and are establishing a $80m new farmers market, dining and retail complex there next year.

For more infomation >> International flavours comes to High Street [ NEWS ] - Duration: 4:48.

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Little Big Shots - No Faking, Her News Reporting Is Fantastic! (Sneak Peek) - Duration: 2:51.

-Please pay attention to the big screen.

For Little Big Shots News, here's Brianne.

[ Cheers and applause ]

-It's Brianne, reporting for "Little Big Shots,"

on the question that America's been talking about --

Just how famous is Mr. Steve Harvey?

I'm here at Warner Bros. Studios

in Burbank, California, asking people all across the world

this very important question.

Do you know what this man does?

-Uh, no. -I think he hosts things.

-I know him. I don't remember his name.

[ Laughter ]

-Do you think this man is funny?

-Sometimes.

-The way he behaves and talks to other people

on the show, I find him very funny.

-Do you think this man should shave off his mustache?

Can you guess what maybe happened to his hair?

-Accidentally shaved it off?

I-I'm not really that sure.

-I don't know, either.

What does this man look like he does for a job?

-Honestly, he looks like someone

who'd work at a bank or something.

-Looks like he would sell Rolexes.

-Sell bootleg DVDs at the barbershop.

-What do you think people in the future

are going to say about Mr. Steve Harvey?

-That he's funny.

-He dresses very well.

And he looks like Mr. Potato Head.

[ Laughter ]

-I just have one more question. -Okay.

-Do you think I would be a good cohost for, like,

maybe "Little Big Shots" or another show that he hosts?

-Oh, yes, ma'am. Yes.

-Yeah, you would. -I do, actually.

-Thank you very much.

So, Mr. Harvey, it might be time for you to retire.

But you know you've always got a friend here,

so just give me a call

and I'll be there to take over your show.

From Warner Bros. Studios, it's Brianne,

reporting for "Little Big Shots."

Now back to the studio and Mr. Harvey.

[ Cheers and applause ]

So, you may not have seen it on the video,

but when I asked people

"What do you think about Mr. Harvey's mustache?",

some people said that they weren't sure if it was real.

-Do you think it's real?

-Eh...

[ Laughter ]

No offense, but it looks too thick to be a mustache.

-It looks too thick? That's --

-It looks like one of those that you can just like

they have the sticky things on them

and you can tape them on.

[ Laughter ]

[ Cheers and applause ]

-It's very real. It doesn't come off.

It doesn't have any adhesive on it or anything.

It's just real. It's just real.

It's just really real.

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