Software Developer Helps Homeless Man Develop His Own Business

Happy ThanksgivingSoftware Developer Helps Homeless Man Develop His Own Business

By Ryan Gorman

A New York homeless man is about to launch his own app after learning how to code through the generosity of a software developer who passed him every day during his commute.

First announced on Medium last month by software developer Patrick McConlogue, 23, ‘Finding The Unjustly Homeless and Teaching Them to Code’ came to him after seeing the homeless man, who goes only by Leo, on his way to work every day.

The original proposal was this: Mr McConlogue offered the homeless man two choices – $100 or a free laptop, wireless hotspot, coding books and daily coding lessons. Leo took opportunity over cash

‘I can go through $100 in a few days. In a week,’ Leo told Business Insider. ‘But he told me I could have a laptop and learn how to do something and I figured it could turn into something more.’

‘It’s really hard to convince people that you are not a bad person, or a drug addict or a crazy,’ he added.

‘How are you gonna do that when you are homeless, and that’s how the homeless are depicted? It’s not always a negative thing but people don’t know that.

Leo worked for MetLife until losing his job in 2011, he told BI. Out of work, he was priced out of his neighborhood when luxury condos began to take over. He soon found himself in an unthinkable place – he was homeless.

This background perhaps helped Leo stand out in the sea of New York homelessness.

Calling the poverty-stricken man ‘a genius,’ Mr McConlogue wrote of the increasing awe with which he looked at Leo as he ; rattled off import/export prices on food [and] the importance of solar and green energy.’

‘He is smart, logical, and articulate,’ the charitable developer added.
McConlogue made a deal with Leo. He would provide a Samsung Chromebook, a wireless hotspot, three coding books, a solar charger and something to hide the laptop in, as well as daily one hour coding lessons.

The rest was up to Leo.

So it began, lessons started outside every morning at 8am sharp. In four weeks he’s gone from having no idea what coding was to almost finishing his first app.

‘Yeah! I mean, I thought coding was something that went over like, a dessert,’ Leo told Business Insider.

Lessons start with a fifteen minute review of the day’s previously created code, which is stored on the website Nitrous.io, McConlogue told BI.

Lessons then go into a 15 minute rapid-fire coding session followed by 30 minutes of actual teaching by McConlogue, he added. The classes are taught outside in a park surrounded by a highway and a construction site.

With the plan beginning to realize its goal, some feel that Mr McConlogue is using Leo for his own fame, according to BI. When asked, Leo dismissed the notion.

‘I don’t really care about all that, what do I care? I’m learning something, right? I know I’m learning something and that’s what I care about. Patrick’s my man,’ he told the site.

Leo would not divulge the details of his new app, other than to say it addresses global warming and climate change.

The app is expected to launch in about one month, but McConlogue told Business Insider he’s looking even further into the future.

‘There’s a lot of need that became apparent through this,’ McConlogue said. ‘I would love to get the tools necessary to help some of these individuals and get them some of the information they are looking for regarding coding and opportunity.’

Hope this helps,

Dr. Horning

Horning Chiropractic Center
Dr. Jeffrey Horning
127 Ark Road
Mt. Laurel, NJ 08054
856-778-8688
Fax: 856-778-4909
www.drhorning.com

Kefir – the wonder probiotic drink

MilkKefir – the wonder probiotic drink

By Shann Jones

If you’ve been hearing about a strange “wonder drink” called kefir, but aren’t exactly sure what it’s all about, you’re not alone! Read on to get the facts about this traditional fermented drink, to decide whether it could provide a valuable health boost for you and your family…

What is kefir? Kefir (pronounced ke-feer) from either the Arabic “keyf” (joy and pleasure) or the Turkic “kopur” (milk) is a fermented drink that originated with shepherds of the North Caucasus region. Kefir is a natural probiotic drink, similar to – but stronger than – active yogurt.

How is it different to yogurt? Both kefir and yogurt are cultured milk products …but they contain different types of beneficial bacteria. Yogurt contains short-lived beneficial bacteria that provide food for the friendly bacteria that reside there. It’s a “one-shot deal” – only aiding digestion while the yogurt is actually in your system, so you need to keep reintroducing it to see any benefit.

But kefir contains live active, growing living cultures of very strong strains of normal flora; these will actually permanently repopulate your digestive tract with good bacteria, powerful enough to overtake harmful organisms – a feat that yogurt can’t match!

Kefir’s active yeast and bacteria provide more nutritive value than yogurt by helping digest the foods that you eat and by keeping the colon environment clean and healthy. Because the curd size of kefir is smaller than yogurt, it is also easier to digest, which makes it a particularly excellent, nutritious food for babies, the elderly and people experiencing chronic fatigue and digestive disorders.

In addition to repopulating the digestive tract, kefir also adds enzyme stores to in the body.

I’m sensitive to milk – is kefir ok for me? The cultures on Kefir are active and growing when they enter your body.  They thrive in dairy and use up the lactose and partially digest the proteins, making it a product that most people can ingest and will benefit from.  Even people with milk sensitivities can usually drink kefir. The same is not true with yogurt.  Kefir can be made from any milk: goat, cow, ox, sheep, etc.  Goat’s milk in particular is easily tolerated by many people because of its molecular similarity to human milk; raw goats milk is more widely tolerated still because of its naturally probiotic nature. So kefir made with raw goats milk is the most powerful – and the most widely tolerated – of all fermented milk probiotics.

I’m already taking probiotics – how is drinking kefir different to taking a probiotic in pill form?     

Probiotics are capsules or tablets that contain some of the same healthy bacteria found in kefir.  The differences between kefir and probiotics are significant, however.  While probiotics contain good organisms that can repopulate the digestive tract, they need to be kept dormant (refrigerated) and are not actively replicating and growing when they arrive in your intestines.  In addition, they are not in any medium that will coat the digestive tract and help them to become established, but rather they are in the process of being dormant and are actually slowly decreasing in population as they die off over time.

Kefir, on the other hand has massive quantities of healthy normal flora that are in the process of growing, increasing in number, and thriving.  They are eating the medium in which they are thriving, (ie the milk) which will coat the digestive tract and help them to establish residence there.  This is a tremendous boost to your system  and will repopulate your digestive tract more quickly, more efficiently, and more thoroughly than probiotics.

What strains of probiotic bacteria are actually in kefir? Kefir contains several major strains of friendly bacteria not commonly found in yogurt, Lactobacillus Caucasus, Leuconostoc, Acetobacter species, and Streptococcus species. It also contains beneficial yeasts, such as Saccharomyces kefir and Torula kefir, which dominate, control and eliminate destructive pathogenic yeasts in the body. They do this by penetrating the mucosal lining where unhealthy yeast and bacteria reside, forming a virtual “clean team” that housecleans and strengthens the intestines. So your body becomes more efficient in resisting such pathogens as E. coli and intestinal parasites.

If kefir is so great, why haven’t I heard about it before? The benefits of kefir are extremely well known around the world. Presently, kefir is the most popular fermented milk in Russia. Various reports have stated that it accounts for between 65% and 80% of total fermented milk sales in Russia, with production of over 1.2 million tons per year in 1988. Currently kefir is being manufactured on a commercial scale in Czechoslovakia, Finland, Hungary, Norway, Poland, Sweden, Switzerland, Russia and various of the former soviet union states, Denmark, the United States, France, West Germany, Canada and parts of southeast Asia. But kefir is only now becoming widely appreciated in the UK.

What exactly are the benefits of kefir? The kefiran (a water-soluble polysaccharide) in kefir has been shown to suppress an increase in blood pressure and reduce serum cholesterol levels. Kefir is a strong source of digestible protein. The proteins are heart healthy, without the usual drawbacks of bad cholesterol and artery-clogging that comes with meat-based proteins. What’s more, this anti-oxidant contains compounds that inhibit mutation. Because of naturally occurring sugars within kefir, it is a good tool for regulating blood sugar for those who struggle with diabetes. Kefir boosts the immune system to effectively fight external germs and potential diseases. It treats constipation, diarrhoea, colon cancer, ulcers, respiratory conditions, eczema, psoriasis, acne and diseases bourne from gut dysbiosis (a destructive imbalance of microbial flora which is linked to e.g. inflammatory bowel syndrome and chronic fatigue syndrome). Being high in lactase (because the bacteria and yeast within the kefir interact in such a way to form this enzyme) it absorbs the lactose that results after the cultured process therefore those who are lactose-intolerant can still consume kefir without getting the usual symptoms that come from ingesting dairy products such as yogurt, milk or cheese.

Kefir is teeming with vitamins and minerals that are easily absorbed by the body such as vitamins B and K, folic acid and phosphorous. Particularly abundant are calcium and magnesium. Reported benefits are a substantial decrease in bloating, wind, discomfort in the abdominal area and thrush.

Problems occur when the ratio of yeast to friendly flora escalate out of control. Kefir helps keep the yeast in order down to twenty percent, propelling the good flora to an eighty percent colonisation for the digestive tract to do its job optimally and correct digestion is the key to unlocking the cells to receive the nourishment from food eaten, i.e. it facilitates the fuel getting to our engine.

The functioning of liver, gallbladder, circulation, heart activity, metabolism, oxygen supply to the cells, blood circulation to the brain improves and stabilizes. Also so-called senility does not occur or is even reversed and the elasticity of the blood vessels and joints is restored.

Is there any reliable science behind it? Russian bacteriologist, Ilja Iljitsch Metschnikow, won the Nobel Prize in 1908 for citing the life-extending properties of kefir. He researched the connection between the relatively high age of Bulgarians and Rumanians and their regular consumption of sour milk (Kefir or lactobacillus bulgaricus).

Six times Nobel award-nominated doctor, Johanna Budwig, says that kefir spun in a blender with cold-pressed flaxseed oil creates a newly structured power-housed nutrient which can actually help the immune system to prevent and degrade cancer. This is not surprising since there is a strong linkage between candidosis infection (which kefir helps kill) and cancer formation. Consumers of a Western diet are reported to have about three kilograms of mucoid plaque stuck to the walls of their intestine, which harbours bad bacteria.

Dr. Natasha Campbell-McBride, MMedSci (neurology), MMedSci (nutrition), founder of the GAPS diet and the Cambridge Nutrition Clinic, writes extensively of the benefits of kefir in her book Gut And Psychology Syndrome. Natural Treatment Of Autism, ADHD, Dyslexia, Dyspraxia, Depression And Schizophrenia.

How is kefir made?

Kefir is made by fermenting “kefir grains” in milk. The grains acidify the milk until it becomes fizzy and sharp tasting. At this level of acidity, harmful pathogens like E coli and Salmonella are unable to survive in the milk, rendering it as safe as pasteurizing – but a whole lot better for you!

Where do kefir grains comes from? The origin of Kefir grains themselves is unknown, a bit romantic and mysterious! You can’t make kefir grains – new kefir grains can only be obtained from propagating and dividing existing kefir grains.

Amongst the people of the northern slopes of the Caucasian Mountains there is a legend that Mohammed gave kefir grains to the Orthodox people and taught them how to make kefir. The ‘Grains of the Prophet’ were guarded jealously since it was believed that they would lose their strength if the grains were given away and the secret of how to use them became common knowledge. Traditionally, kefir was made with cow, sheep or goat’s milk, fermented in sacks made from animal hides. Usually the kefir sacks were hung in the sun during the day and brought back into the house at night, when they were hung near the door. Everyone who entered or left the house was expected to prod the sack with their foot to mix the contents. As kefir was removed more fresh milk was added, making the fermentation process continuous.

Kefir grains were regarded as part of the family’s and tribe’s wealth and they were passed on from generation to generation. So, for centuries the people of the northern Caucasus enjoyed this food themselves, but didn’t share it with any outsiders!

Other people occasionally heard strange tales of this unusual beverage which was said to have ‘magical’ properties. Marco Polo mentioned kefir in the chronicles of his travels in the East. But kefir was largely forgotten outside the Caucasus for centuries, until news finally spread of its use for the treatment of tuberculosis in sanatoria and for intestinal and stomach diseases. Russian doctors became convinced that kefir was beneficial for health and the first scientific studies for kefir were published at the end of the nineteenth century. But kefir was extremely difficult to obtain, and commercial production was not possible without first obtaining a source of grains. A beautiful young Russian woman named Irina Sakharova was sent into the heart of the Black Caucasus to get hold of some grains. After a harrowing adventure which included being kidnapped by the prince who controlled the grains, and barely escaping a forced marriage to him, Irina came back with 10 pounds of the grains. In 1973 the Minister of the Food Industry of the Soviet Union sent a letter to Irina Sakharova thanking her for bringing kefir to the Russian people.

Hope this helps,

Dr. Horning

Horning Chiropractic Center
Dr. Jeffrey Horning
127 Ark Road
Mt. Laurel, NJ 08054
856-778-8688
Fax: 856-778-4909
www.drhorning.com

5 Things You Didn’t Know About Honey

HoneyHoney is a blend of sugar, trace enzymes, minerals, vitamins, and amino acids that has antibacterial, anti-fungal, and antioxidant properties

Honey works as well as dextromethorphan, a common ingredient in over-the-counter cough medications, to soothe cough and related sleeping difficulties

Unprocessed honey can help treat skin infections, helps wounds heal, and improves dandruff and itchy scalp

It takes about 60,000 bees, collectively traveling up to 55,000 miles and visiting more than 2 million flowers, to gather enough nectar to make one pound of honey

Choose raw, unfiltered honey for medicinal properties; most honey on the market is highly processed and may even contain additives like corn syrup.

Source: TIME October 4, 2014

Dry Skin Brushing: Benefits and How To

Dry Brushing

Dry skin brushing stimulates your lymphatic system, aiding in detoxification; when your lymphatic system is not working properly, waste and toxins can build up and make you sick

Dry skin brushing also boosts your circulation, exfoliates your skin, may reduce cellulite, and offers both stress relief and invigoration

Choose a dry skin brush with firm natural bristles and brush once or twice a day for optimal results

You should use gentle pressure while brushing (toward your heart); your skin should be pink (but not red) after a session.

Source: Shape Magazine November 4, 2013

Exercise Can Override ‘Fat Genes’

ExerciseExercise Can Override ‘Fat Genes’

New research reveals why you can no longer use the excuse that your “genes” are making you fat …

Researchers took a look at 12 genetic variants known to increase the risk of obesity, and then tracked the physical activity levels of more than 20,000 people. They determined that physical activity can reduce the genetic tendency toward obesity by 40 percent.

Even being active just 30 minutes a day proved to be a good start in reducing the effects of the genes.

USA Today reports:

“U.S. experts say the study adds to the data on the importance of exercise for weight control. ‘This is more evidence that behavior can modify genetic predisposition,’ says Tim Church, director of preventive medicine research at the Pennington Biomedical Research Center in Baton Rouge.”

Sources: USA Today August 31, 2010    PLoS Med August 31, 2010

Low Back Pain

TrustedI am an Ice Hockey Player and this is my life.

Hi. My name is Chris and I am an Ice Hockey Player. This is my life.

I live to play hockey. I play travel hockey for the Flyers Youth and High School Hockey for Lenape. Last year I played Varsity Ice Hockey as a Freshman. After the end of the season, I started to have a pain in my lower back. I thought it was just from playing a very rigorous and physical sport. I iced my back, rested, and took Ibuprofen. My back got better.

This summer I went to the Penn State Ice Hockey Camp. On the fourth day of the camp, I took a slap shot and had to limp off to the bench. The trainers were great. They iced my back and I was good to go. But lo and behold, when I got home and had to practice with my Flyers Youth team, I could barely make one hour of practice. This was very upsetting to me. I live to play hockey. My Mom took me to the doctor and they said to ice it, stretch it, and take Ibuprofen.

My back was not getting better. My entire family was very upset, including me. I live to play hockey and I could not play to my full potential. I could not make an hour of practice and then I could not even sit in the car.

Then my Mom remembered that her friend worked for Dr. Horning. We made an appointment and after a week of rest and three adjustments I could skate at practice.

This made me very happy because I love to skate. That weekend I went on to play two very physical hockey games and I was not in pain. This is the best thing that ever happened to me. I have had literally 9 adjustments and I have no more pain in my back.

I love Dr. Homing. He gave me my hockey back. I will continue to get adjustments because I want to be “on top of my game”. I do not think I will ever stop. I want to be healthy the rest of my life. I do not just want to “put a band aid” on my pain. I realize I play a very physical and demanding sport but I know that with the help of Dr. Homing I can play the sport that I love for the rest of my life!!! Not only did my pain go away, I know that I will be good with continuing adjustments for the rest of my life.

Chris P.

www.drhorning.com

Chris P.

Is Biting Your Nails Dangerous – or Just Gross?

biting nailsIs Biting Your Nails Dangerous – or Just Gross?

As you bite your nails, you easily transfer bacteria into your mouth and the rest of your body, where they may lead to infections.

Nail biters are susceptible to paronychia, a skin infection that occurs around your nails.

Nail biting may cause your teeth to shift out of their proper position, become misshapen, wear down prematurely, and become weakened.

People who chronically bite their nails report significantly higher quality of life impairment than those who do no.t

For most people nail biting is simply the result of boredom or stress. Source: Mayo Clinic

www.drhorning.com