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The 2022 Audubon Photography Awards: 1. American Woodcock by Hector Cordero An American Woodcock at eye level faces the camera, its brown patterned feathers clear while the ground it walks on is slightly out of focus. One green plant shoot emerges from the ground in the left of the frame. Category: Professional Location: New York, New York Camera: Canon EOS R5 with a Canon EF 100-400mm f/4.5-5.6L IS II USM lens; 1/1600 second at f/5.6; ISO 4000 Behind the Shot: I was monitoring the migration of American Woodcocks, one of the most frequent collision victims in New York City, when I found this bird. I spent hours photographing him as he looked for food between bushes and leaves. I decided to lie down on the ground and wait for the bird to come out into the open. Just minutes before dusk, he turned to face me and started walking. I rushed to get the correct parameters, focus, and composition. At that moment, my efforts paid off. I hope my photo will be useful...

Although our brain accounts for just 2 percent of our body weight, the organ consumes half of our daily carbohydrate requirements—and glucose is its most important fuel. Under acute stress the brain requires some 12 percent more energy, leading many to reach for sugary snacks. Carbohydrates provide the body with the quickest source of energy. In fact, in cognitive tests subjects who were stressed performed poorly prior to eating. Their performance, however, went back to normal after consuming food. When we are hungry, a whole network of brain regions activates. At the center are the ventromedial hypothalamus (VMH) and the lateral hypothalamus. These two regions in the upper brain stem are involved in regulating metabolism, feeding behavior and digestive functions. There is, however, an upstream gatekeeper, the nucleus arcuatus (ARH) in the hypothalamus. If it registers that the brain itself lacks glucose, this gatekeeper blocks information from the rest of the body. That’s why we re...

Raw food diets are a fairly recent trend, including raw veganism. The belief being that the less processed food is, the better. However, not all food is more nutritious when eaten raw. Indeed, some vegetables are actually more nutritious when cooked. Here are nine of them. 1. Asparagus All living things are made up of cells, and in vegetables, important nutrients are sometimes trapped within these cell walls. When vegetables are cooked, the walls break down, releasing the nutrients that can then be absorbed more easily by the body. Cooking asparagus breaks down its cell walls, making vitamins A, B9, C and E more available to be absorbed. 2. Mushrooms Mushrooms contain large amounts of the antioxidant ergothioneine, which is released during cooking. Antioxidants help break down “free radicals”, chemicals that can damage our cells, causing illness and ageing. 3. Spinach Spinach is rich in nutrients, including iron, magnesium, calcium and zinc. However, these nutrients are...