This year’s Olympics are now in full swing and it’s all eyes on the athletes.
From archery and shooting to athletics and gymnastics, there’s all kind of sports taking place across Paris, France, at the moment.
One fan-favorite sport to watch is the swimming, and this year there’s a whopping 854 athletes from 187 different countries competing.
But there’s a common theme you might have spotted with some of the swimmers and that’s the unusual dark red circles they have on their backs.
While it might look like they’ve had a fight with an octopus and lost, there’s a very different reason for the odd markings.
It turns out that the large spots are from cupping therapy – an ancient healing technique that involves placing cups on the skin to create suction and increase blood flow to the area.
The unconventional method is supposed to help with muscle recovery and is used as a type of deep tissue massage.
Some athletes were spotted with cupping therapy bruises back at the Rio Olympics in 2016, and it’s still seemingly popular now.
Gymnast Alexander Naddour told USA Today back in 2016 that cupping was supposedly the ‘secret’ to his health.
He added: “It’s been better than any money I’ve spent on anything else.”
Away from the Games, basketball player Kyle Singler has also praised cupping therapy.
“The bruises do look more intense than what they actually feel like, but the benefit from it is really great,” he previously insisted.
Singler continued to tell Sports Illustrated: “You’re not necessarily getting the immediate response that you might want but over time it does help with recovery and loosening tissue and stuff like that.”
But does cupping therapy actually work according to experts? It’s seems as if the jury’s still out.
According to Harvard Health, some studies have found that cupping might provide some relief for a number of musculoskeletal and sports-related conditions. The quality of this evidence was ‘limited’, however.
Elsewhere a 2022 review found that wet (as opposed to dry cupping) was effective for lower back pain.
While the bruises people get from cupping are pretty gnarly, the therapy is generally seen as safe to practice – even if people aren’t 100 percent on how affective it is.
“Most experts agree that cupping is safe. As long as those treated don’t mind the circular discolorations (which fade over a number of days or weeks), side effects tend to be limited to the pinch experienced during skin suction,” Harvard Health explains.
“It’s quite unusual that cupping causes any serious problems (though, rarely, skin infections have been reported).”
There you have it, folks.
Quick and Easy Homemade Fresh Cheese
Hi there, cheese enthusiasts! Do you feel like having something really tasty that is also creamy and fresh? What if I told you that it would just take you fifteen minutes to create your own cheese at home? It is true, indeed! A few basic ingredients and a little culinary wizardry will allow you to create an impressive batch of fresh cheese that you make yourself.
Why Make Cheese at Home?
Although it can seem difficult to make cheese at home, it’s actually very simple. It’s also a lovely method to ensure that your food is fresh and natural by knowing exactly what’s going into it. The components are basic, the method is short, and the end product is mouthwatering.
What You’ll require:
Let’s Prepare Some Cheese!
First, fill the big pot with milk and bring it to a simmer over medium heat. Keep an eye on it and stir it from time to time to make sure nothing gets stuck to the bottom. The magic will begin to happen as bubbles start to develop around the edges!
After removing the heat, squeeze in some lemon juice or white vinegar. As you observe the milk start to curdle, gently stir it. This is the magical time when milk becomes cheese, my friends. At this point, we’re practically wizards of food.
Give the mixture ten minutes or so to settle. The whey, or liquid, and the curds, or lumpy particles, will separate during this period. Interesting fact: Little Miss Muffet had a good idea.
It’s time to strain the mixture after it has sat and separated. Pour the mixture through a fine strainer or cheesecloth that has been lined over a bowl. If you don’t want cheese all over your kitchen, please take your time with this step.
Pull the cheesecloth together and gently squeeze it to get some of the whey. Squeeze a little more if you prefer your cheese firmer. To taste, add a pinch or two of salt and stir. And voilà! You have fresh, handmade cheese at your disposal.
What makes this cheese so good? It is quite adaptable. You may eat it right out of the bowl, sprinkle it in a salad, or spread it over some crusty toast. I’m not passing judgment here.
Finally
Folks, there you have it! Not only is it simple to make fresh cheese at home, but it’s also enjoyable and very fulfilling. In about fifteen minutes, you may also boast to your friends that you have turned into a cheese artisan. Now, how affluent do you feel?
Thus, the next time you’re in the mood for something delicious and fresh, make your own instead of buying anything from the shop. Your family and your taste buds will appreciate it.
Cheeze on!
Dwight’s Opinion: To be honest, creating cheese at home is like to discovering a hidden level in a video game. It’s easy, enjoyable, and yields some seriously tasty results. Who doesn’t enjoy a little culinary magic, too?
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