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Easter is the most important festival in the Christian calendar, and is celebrated by thousands of people all over the world. It marks Jesus rising from the dead, after dying on a wooden cross. These days, lots of people celebrate by giving and receiving chocolate Easter eggs, and sometimes going on a hunt for them too! Easter moves around a bit every year. Easter is always on the first Sunday after the first full moon that follows the spring equinox. For the purposes of calculating the holiday, the equinox is set at 21 March, even though it can actually vary a bit from year to year. This year, Good Friday is on 29 March, and Easter Sunday is on 31 March.
After Jesus died, his body was taken to be buried in a tomb. It was heavily guarded by Roman soldiers, and a huge boulder was placed in front of it. Two days after, on the Sunday, a woman called Mary Magdalene and some of Jesus’ disciples (or followers) visited the tomb, only to find the boulder pushed to one side and the inside completely empty. Later that day, they found Jesus alive, and realised God had resurrected him. This is why Christians celebrate Easter Sunday.
Eggs represent new life – when Jesus rose from the dead – which is why the symbol is used to mark the occasion. Traditionally, chicken eggs would be hard boiled and then painted and decorated. Nowadays, it’s much more common to get given chocolate ones wrapped in foils, or even find them on an Easter egg hunt!
23 Mar 2024
This year’s Easter menu plan and tablescape. I am thrilled to have you joining me. I hope you enjoy today’s video and consider subscribing. And as always, take care of yourself and I will see you in the next one!
9 Mar 2024
From beautifully crafted cookies to delightful home decor tips, Martha Stewart’s expertise shines through in this video, offering inspiration for festive crafts, family celebrations, and delicious recipes. Join us as we explore the charm of Easter through the eyes of the legendary Martha Stewart, and elevate your holiday traditions to new heights with her professional tips.
00:00 Introduction 00:21 Vintage Print Sugar Cookies 1:35 Maple Mustard Easter Ham 11:00 Tsoureki 18:58 Flower Easter Basket 20:02 Easter Centerpieces 26:30 Sugar Cookies 33:44 Easter Nest 36:02 Hot Cross Buns 42:53 Bunny Placecards 45:18 Blossoming Quince 47:30 Rickrack Flower Easter Basket 53:20 Cheese Souffle-Filled Artichokes 1:02:02 Lamb Kebabs
8 Apr 2023
We are making a delicious and semi-homemade Easter brunch! I hope you find today’s recipes both delicious and easy! Happy Easter!
24 Mar 2024
Bell Pepper Carrots: https://alekasgettogether.com/mini-st… Maple Glazed Bacon Carrots: https://iamhomesteader.com/maple-baco… Mom’s Watergate salad: 1 3.4 ounce package instant pistachio pudding mix 1 8 ounce can crushed pineapple, with juice 1 cup miniature marshmallows 1/2 cup chopped walnuts 4 ounces frozen whipped topping, thawed Add coconut flakes and Maraschino cherries (drained)
INGREDIENTS for 2 EASTER BREADS (pans or mold 16 cm + 10 cm) starter: ▪️ 8g dry yeast ▪️ 170ml warm milk ▪️ 20g sugar ▪️ 140g all-purpose flour dough: ▪️ 2 eggs ▪️ 80g of sugar ▪️ 65 g butter, softened ▪️ 250g all-purpose flour (keep 50-70g in case you add more) ▪️ 1/2 tsp ground cardamom ▪️ 1/5 tsp ground turmeric ▪️ 1/4 tsp salt filling (for 2 of my easter bread, so divide in 2 parts): ▪️ 170 g of raisins ▪️ zest of 1 lemon (or orange) ▪️ 40ml dark rum ▪️ 170 g of sweet candied orange peels (how to cook • АПЕЛЬСИНОВЫЕ ЦУКАТЫ из корок для выпе… ) ▪️ 75 g almond flour ▪️ 75 g butter, softened + ▪️ 10g butter for greasing pans / molds ▪️ 1 egg + 20 ml of milk for greasing bread before the oven ▪️ icing sugar for decoration 🔴 BAKE: put in the oven 200ºC / 400ºF and turn to 180ºC / 355ºF, bake 35-55 minutes depending on size and shape. make sure that they do not burn, but are well baked.
This is your sign to make Pizza Rustica this Easter 😍 This celebratory Easter dish from the south of Italy is part quiche, part deep dish pizza, and just completely divine! ► FULL RECIPE: https://bit.ly/3v9QCm4
TIMELINE: 0:00 – Intro 0:19 – Start by making the crust 4:32 – Cook a meat or veggie option 5:56 – Mix together the rest of the filling 8:28 – Roll out the dough 9:09 – Line the pan with dough 10:02 – Add the filling 10:17 – Cover with remaining dough and seal 11:22 – Bake until golden brown 11:39 – Slice and enjoy!
6 Apr 2022
Today we’re making Italian Easter pie. You might know it as pizza gain, pizzagaina, or pizza rustica. It’s a flaky pie crust filled with delicious meats and cheeses and is typically served Easter morning when it’s time to break your lenten fast. I hope you enjoy it!
10 Apr 2020
This traditional Italian Easter recipe may not be anything like the pizza you’re used to, or even remotely close, but don’t let that stop you from enjoying one of the most amazing combinations of meat and cheese ever to stuff a pastry. As long as you can find a pan that works, this is surprising easy to make, and you can tweak the fillings to whatever you like on your pizza. Sorry, I meant “in” your pizza.
Ingredients; 2 cups whole milk 2 eggs 3 Tbsp corn starch 1 tsp vanilla extract Pinch of salt 1/2 cup sugar
28 Mar 2024
EASTER SWEET BREAD RECIPE: 6 cups of All Purpose Flour 1 Cup of Granulated Sugar 1 Tbsp of Instant Yeast Zest of 1 Orange 1 Tbsp of Vanilla Extract 1 Tbsp of Salt 1/2 cup of Milk 1/2 cup of Water 1/2 cup (1 stick) of Unsalted Butter 3 Eggs
Additional Ingredients: Egg Wash, one egg beaten with a splash of milk or water Sprinkles 6 Eggs Powdered Sugar
Custard is simply on the most important pillar of French patisserie and is something any aspiring pastry cook should master very early on. I give 3 demonstration on how to make the baked custard, stirred custard and pastry cream. DESSERT COURSE FOR BEGINNERS: https://bit.ly/3XFIDGW
INGREDIENTS (used in each demonstration)
2 eggs ( whole or just egg yolk) 50 grams white sugar 250 ml whole milk ( full cream cream) half a vanilla bean ( seed scraped in the milk 12.5 grams corn starch (for pastry cream only) 12.5 grams flour ( for the pastry cream only)
9 Apr 2022
Easter bread is an Italian and Greek tradition. It’s a sweetened, yeasted dough, similar to brioche, . It’s a fun and colourful tradition to add to your table. You can serve this bread in the morning at your Easter brunch. They are so airy and flaky that is literally melt in your mouth. This brioche is quite simple to make. Feel free to look over my other videos, if you like them subscribe to my channel and support me ❤️
Ingredients: 6 pieces 1 cup lukewarm milk-250 ml 1/2 cup sugar-100 g 1 Tbsp yeast- 8 g 1 egg 1/3 cup oil-80 g 1/3 cup softened butter-80 g 3 cups all purpose sifted flour-420 g or King Arthur Gluten-Free Flour 1/2 tsp salt-3 g orange zest ( optional) Directions: In a bowl, combine milk, sugar, yeast. Mix and let it sit for 7 minutes. Add egg, oil, flour and salt and mix until it forms a dough. Knead the dough for 8-10 minutes. Cover and let the dough rise for 90 minutes or doubled in volume. This may more or less time depending the humidity and temperature in your home. After dough has doubled in size, transfer dough to a well-floured surface and divide it into 6 pieces. Roll out each pieces into a 8 x 4 inch (20 x 10 cm) rectangle. Spread softened butter over dough. With a dough scraper or butter knife, create 10-11 lengthwise cuts keeping space on both sides. Starting from one corner, tightly roll dough up and place seam side down making sure to seal the edges of the dough as best you can. Place the bread pieces on baking pan. Decorate them with almonds and sprinkles. Cover with towel and let rise again for 30 minutes. Preheat oven to 390 F/200 C. Bake them for 20 minutes or until just golden brown on the edges. Brush with honey (optional).
12 May 2022
This silky pastry cream, or Creme Patissiere, is a creamy custard packed with vanilla thats perfectly sweet and beyond dreamy. It’s the iconic filling used in eclairs, cream puffs, mille feuille, and fruit tarts. Creme patissiere is one of my all-time favorite things to make! It has such a sophisticated taste that goes perfectly with everything! You can flavor it in all sorts of ways too so don’t feel limited to just vanilla!
4 Apr 2012
9 Oct 2023
Pastry Cream or Creme Patisserie is essential for making desserts. This silky, creamy and delicious cream has the consistency of pudding. I love eating it straight out of a bowl when I get the chance! Come and make this Delicious pastry cream with me and you will become a Dessert Master in no time!
Is there even such a thing as too much ricotta cheesecake? This Sicilian specialty is so light and fluffy, and the ricotta cheese gives it a unique flavour! For the full recipe, check out the video.
27 Feb 2021
This is a simple recipe for an Italian-style cheesecake. Instead of the typical cream cheese, it is made with ricotta cheese which surprisingly yields a light and fluffy cheesecake. Occasionally, you may find ricotta cheesecake made with a mixture of mascarpone as well.
28 Jan 2022
Italian Lemon Ricotta Cake Recipe – NO FLOUR
This cake melts in your mouth. It’s a mix between a cake and a cheesecake. It’s fragrant and delicious. I hope you give it a try.
RECIPE: 300 g ricotta (1 cup + 1/2 cup or 10.6 oz) 100 g sugar (1/2 cup) 40 g butter (3 tbsp) 3 eggs 50 g cornstarch (1/3 cup) 1 tsp vanilla extract 30 g lemon juice (2 tbsp) lemon zest
If the Ricotta you use it’s wetter than the one I used, I suggest draining for a bit to remove the excess liquid.
Clean and dry well the whisks before whipping up the egg whites
21 Aug 2014
Add 2 lbs of ricotta. Sorry, I forgot to specify how much in the video. Have fun and enjoy. Today I share my family’s recipe for great aunt Emily’s ricotta cheesecake. This is one of my favourite deserts and after watching this video you will certainly taste why. Enjoy! Check out the recipe: https://www.cookingitalianwithjoe.com…
We explore a groundbreaking yet straightforward health hack: eating your food in the right order. This method, scientifically validated, drastically cuts glucose spikes and enhances well-being without any cost or diet changes.
Learn how the Food Order hack can revolutionize your glucose stability. Suitable for anyone aiming for better metabolic health, this hack also helps you feel satiated longer by affecting hunger hormones.
The right order is: veggies first, proteins and fats second, carbs and sugars last.
TIMESTAMPS
00:00 – Intro 01:29 – Magic of Food Order 03:55 – Impact on Glucose Levels 04:19 – Detailed Meal Composition Study 06:12 – Daily Hack for Better Health 06:53 – Proteins, Fats, and Fibre Explained 08:08 – The Role of Fibre 10:09 – Good Protein Sources 13:33 – Study on Hunger and Hormones 16:13 – Long-term Effects on Type 2 Diabetes 18:43 – Preventing Type 2 Diabetes with Food Order 23:49 – Implementing a Veggie Starter
Glucose Goddess reveals breakfast tips and how to change the way you eat for good. GLUCOSE GODDESS: Are you a martyr to mood swings, brain fog and outbursts of irrational anxiety? Do you drop into bed at night feeling exhausted but unable to sleep?
Perhaps you have just become accustomed to feeling under par, and you’ve learned to rely on coffee and sugary snacks to keep you functioning. But what you probably won’t have done is traced these symptoms back to what you ate for breakfast. And no wonder – because we don’t instantly feel the effect. Metabolic processes take hours to unfold, compound over time and become mixed with all the other things that happen in a day, so connecting the dots takes a bit of detective work.
As a biochemist, I have long been fascinated by the impact fluctuating blood sugar levels can have on our health and mood, but it was only when I started measuring my own blood glucose levels using a continuous glucose monitor (which reads glucose levels in the blood through a very thin wire piercing the skin on the upper arm) that I made the connection between what I ate for breakfast and how I felt throughout the rest of the day.
9 Feb 2024
Jessie Inchauspé, a biochemist and New York Times bestselling author. Her influential books, ‘Glucose Revolution’ and ‘The Glucose Goddess Method’, offer profound insights into how blood sugar plays a fundamental role in maintaining our health.
We discuss simple, powerful hacks for positively impacting your metabolic flexibility – all without having to drastically change your diet, count calories, or cut out anything from your usual routine.
On this episode you’ll learn: 00:00 – The surprising link between non-diabetics and glucose issues (and how it might be affecting you) 6:45 – How to stabilize your glucose levels while still enjoying your favorite carb-loaded meals 9:20 – The eye-opening reality behind why starch can be a healthier choice than sugar, and the impact of both on your glucose levels 12:05 – The shocking ways over-processed foods are manipulating your brain (and making you crave certain foods) 13:25 – Why you should NEVER eat a sugary breakfast (and what to opt for instead) 15:19 – Why fruit USED to be healthy (and the truth about the fruit we eat today) 20:34 – 4 secrets to losing weight – and keeping it off for GOOD 20:40 – How taking a tablespoon of THIS before a meal can cut your glucose spikes by a whopping 30% (and what that REALLY means for your health) 23:00 – The best time to take a walk if you want to burn fat FAST (yes, timing matters) 26:00 – My favorite meal to break a fast with – and why you should try it too 32:07 – Why you’re probably better of eating this CHEMICAL over sugar – yes, seriously!! 32:50 – My favorite sugar substitutes – and how choosing them over others could dramatically improve your health
Jessie Inchauspé is a French biochemist and New York Times bestselling author of Glucose Revolution and The Glucose Goddess Method. She is on a mission to translate cutting-edge science into easy tips to help people improve their physical and mental health. Her work centers around the startling discovery about the essential role of blood sugar in every aspect of our lives, and the surprising hacks to optimize it. Jessie is the founder of the wildly popular Instagram account @GlucoseGoddess, where she teaches over two million people about transformative food habits. She holds a BSc in mathematics from King’s College, London, and an MSc in biochemistry from Georgetown University.
The word “vinegar” comes from the French words vin and aigre, which translate to “sour wine.” That’s a pretty accurate description if you’ve ever tasted or even taken a whiff of vinegar.
Vinegar is a fermented liquid composed of acetic acid and water, made from almost any carbohydrate source that can undergo fermentation. The common sources are grapes and apples. But you can also find malt vinegar made from malted oats or barley, white vinegar made from industrial grain alcohol (the grain that’s used is typically corn, so go organic if you want to steer clear of GMOs), and you can also find vinegar made from fruit, rice, or beer. The yeast in the carbohydrate ferments the natural food sugars to alcohol. And then, acetic acid bacteria — Acetobacter — converts that alcohol to acetic acid.
The fermentation process can either be fast or slow. For quick methods, oxidation of the liquid occurs with agitation. And the bacteria culture is submerged into it. Traditional wine vinegars typically use a slow method. And the fermentation process can take weeks to months. Over this prolonged period, a non-toxic slime made of yeast and acetic acid bacteria (called Mother of Vinegar) arises. Different types of vinegar ferment for different lengths of time, which determines their flavour. At the extreme end, some balsamic vinegars can ferment for up to 25 years and cost more than many fine wines.
Brief History of Vinegar
Throughout history, humans used vinegar for culinary and medicinal purposes. Doctors and natural healers deployed vinegar to treat ailments ranging from croup (a respiratory infection) to poison ivy to upset stomachs. Around 2,400 years ago, Hippocrates prescribed vinegar to treat wounds, coughs, and colds. Tommaso Del Garbo, a famous Italian physician, recommended people wash their hands, faces, and mouths with vinegar during a 1348 outbreak of plague in hopes of avoiding infection.
Historical culinary vinegar uses include flavouring and preserving food. The ancient Babylonians, Egyptians, Romans, and Hebrews discovered vinegar’s food preservation capabilities as a sour by-product of making wine, which itself may have been discovered by some fortuitously forgetful person who left the grape juice out too long. Both the Old and New Testaments of the Bible mention vinegar. The most famous reference being when Roman soldiers offered Jesus wine vinegar on the cross as they mocked him. Fast forward to today, and many of us know vinegar best as a few colourful bottles tucked in the pantry, with a variety of uses in and out of the kitchen.
Nutritional Profile of Vinegar
Per Food and Drug Administration requirements, commercial food-grade vinegar contains at least 4% acetic acid, but this may be as high as 8%. The acetic acid content is responsible for the characteristic pungency and tartness of vinegar as well as most of its touted health, beauty, cleaning, and weed killing benefits. (However, if you ever come across vinegar with a concentration of greater than 10%, treat it like one of those dangerous bottles from high school chemistry class. Yes, it’ll remove the grease from your garage floor, but it’s also liable to remove or irritate the skin from your hand while you scrub. And definitely don’t drink it!)
Depending on the variety, one tablespoon of vinegar contains anywhere from two to 15 calories. While vinegar doesn’t contribute many calories to your diet, certain kinds do contain trace amounts of vitamins and minerals, as well as amino acids and polyphenolic compounds. For instance, you can find a small amount of potassium in many brands of apple cider vinegar.
Benefits of Vinegar
1. May help reduce the risk of heart disease.
Some animal studies show the ability of vinegar to lower high blood pressure — a risk factor for heart disease — but its effect on humans isn’t known. However, a 1999 study of 76,283 women, tracked over ten years, found that those who ate oil-and-vinegar salad dressing at least five to six times per week had a lower risk for developing fatal heart disease. Researchers suggested this was due to the ALA or alpha-linolenic acid (an omega-3 fatty acid) content of the dressings. But the vinegar-consuming group experienced more heart protection than those who ate mayonnaise-based dressings, which also contain ALA. So it’s entirely possible that the vinegar might have been an important part of the outcome.
2. May have antitumor activity.
Vinegar has demonstrated the ability to cause human leukemia cells to die and inhibit cancer cell growth in other studies. Animal studies show that vinegar added to drinking water has a protective effect against rats developing azoxymethane-induced colon cancer. (In case you’re wondering, azoxymethane is a chemical whose main use by humans is to induce cancer in some very unfortunate rats and mice so humans can study cancer treatment and prevention. Yes, that’s a thing.) One likely reason for this is that vinegar is a source of polyphenols, which are plant compounds designed to defend against oxidative stress that can damage cells and lead to diseases like cancer. Still, more long-term population-based research is needed, as epidemiologic studies have shown mixed results.
3. May help regulate blood sugar.
Vinegar appears to have an antihyperglycemic effect in people by improving insulin response to sugar intake. And this effect is even more significant among people with insulin resistance. A 2004 study found that consuming a vinegar test drink that included 20 grams of vinegar before a carbohydrate-rich meal reduced post-meal blood sugar by 64% compared to a placebo.
4. May support healthy weight loss.
Some people report that consuming vinegar increases feelings of satiety, which may help prevent overeating that can lead to unwanted weight gain. In a small 2005 study published in the European Journal of Clinical Nutrition, researchers gave 12 healthy participants identical serving sizes of three kinds of vinegars with different concentrations of acetic acid (18, 23 and 28 mmol, respectively) with a 50 gram serving of white bread. Then, the researchers assessed their satiety and post-meal glucose and insulin responses. They found that consuming bread alone — the placebo — had the lowest impact on satiety. And the higher the acetic acid content of the vinegar, the fuller and more satiated the participants felt. In another study, two tablespoons of apple cider vinegar, consumed daily for three months, helped overweight adults lose an average of two to four pounds.
5. May have antimicrobial effects.
Vinegar may help fight off harmful germs. In a 2018 study published in Scientific Reports, researchers examined the antimicrobial activity of apple cider vinegar (ACV) against E. coli, S. aureus, and C. albicans. These microbes can trigger a dangerous and sometimes fatal reaction of the human immune system known as a cytokine storm. Put simply, a cytokine storm is basically such an immune overreaction that the system more or less goes haywire and can’t reset itself. The researchers found vinegar downregulated the inflammatory cytokines in a dose-dependent fashion (the less diluted the ACV, the stronger the effect). Their conclusion was that apple cider vinegar could have potential applications for acute infections and for autoimmune-induced immune dysregulation, though more research is still necessary.
6. Other Health Benefits
Other potential (though not necessarily confirmed) health benefits of consuming vinegar, especially apple cider vinegar, include using it to fight colds and other viruses, alleviating symptoms of acid reflux, supporting digestive health, and having a natural detoxification effect on the liver. It might also help with hormonal regulation. One three-month study found that women with polycystic ovary syndrome who drank one tablespoon of apple cider vinegar with about seven ounces of water immediately after dinner experienced more regular periods and improved hormone levels.
Side Effects and Risks of Consuming Vinegar
While vinegar offers a number of potential health benefits when used in moderate amounts, risks do exist. And these risks are largely dependent on individual factors and uses.
Some potential risks of consuming vinegar can include:
Corrosive and inflammatory damage to your esophagus if you drink it straight and undiluted. Keep vinegar away from children as it’s a potentially caustic substance.
Damage to the enamel on your teeth due to its high acidity. Early signs of enamel erosion may include increased sensitivity to sweets and hot or cold temperatures. Some people suggest that following vinegar consumption swish pure water in your mouth. Then, take some xylitol mints to help create a more alkaline oral environment. Furthermore, consuming vinegar as a component of a meal is likely to have a less damaging effect on enamel than vinegar consumed alone.
Reduced potassium levels in your body, which can contribute to osteoporosis or weakened bones. However, vinegar-induced bone loss has only been documented in tandem with heavy, long-term use. In one such case, a woman consumed an average of a cup of 5% vinegar a day for around six years.
Lowered blood sugar levels. People with diabetes should be especially vigilant if using vinegar to make sure their blood sugar doesn’t drop too low. This antihyperglycemic effect can be a double-edged sword for diabetics, both reducing their need for insulin but also potentially putting them in danger of hypoglycemia.
Stomach discomfort or digestive burning sensations, especially among people with existing stomach problems like ulcers or other digestive conditions. The acidity of vinegar may cause feelings of indigestion or nausea, especially if it isn’t sufficiently diluted.
Histamine-related reactions among people with histamine intolerance or sensitivities because histamine can result from the vinegar fermentation process.
Types of Vinegar and Their Culinary Uses
There are several varieties of vinegar, each with unique tastes and best uses in the kitchen. Some of the most common are listed below.
Distilled White Vinegar: This is the sharpest and cleanest vinegar of all varieties, and doesn’t come with a ton of flavour, meaning it pairs well with just about everything. White vinegar is a top pick for pickling. Typically made from corn or wheat (via ethanol), try to get an organic white vinegar variety if you want to steer clear of glyphosate.
Apple Cider Vinegar: This variety is often described as tasting like hard apple cider. It pairs well in dishes that already incorporate fruit like apples or pears. You can also mix apple cider vinegar with non-dairy milk (usually one tbsp of vinegar plus one cup of milk) to make a plant-based buttermilk for cooking.
Red Wine Vinegar: Made from red wine, this variety has a tangy, fruity taste. Red wine vinegar works well in marinades, salad dressings, and Italian dishes.
White Wine Vinegar: White white vinegar tends to have a less robust taste than red wine vinegar. Its best uses include light sauces, marinades, and more delicate salad dressings.
Balsamic Vinegar: Made from Trebbiano (red) or Spergola (white) grapes grown in specific regions of Italy, balsamic vinegar has a dark color and a caramelized flavor that makes it a good addition to desserts as well as fresh fruits and grilled vegetables. Some balsamic vinegars are very sweet, so check the sugar content if you don’t want to unintentionally add sugar to your diet.
Malt Vinegar: This is a less common, dark vinegar made from ale. It has a toasty, nutty flavor that lends well to homemade fries, roasted potatoes, or to make a unique salad dressing.
Rice Vinegar: This variety is distinctly sweeter than other vinegars, and is often used in Asian cuisine, especially sweet and sour dishes. Rice vinegar also has uses in marinades, sushi rice, or pickling.
It’s fun trying a few different vinegars and seeing how you like to use them most. Or pull out a variety you’ve kept on the shelf and experiment with its flavour. When possible, buy organic vinegar to minimize exposure to pesticides and GMOs.
Kate Middleton Conspiracy Theories Linger Despite Cancer Revelation | Vantage with Palki Sharma Kate Middleton received an outpouring of global sympathy after her video message on Friday revealed she was undergoing preventative chemotherapy, seeking to put an end to a unfounded claims circulated amid her absence from public life.
But the sombre news has not stopped the seemingly endless churn of conspiracy theories. People continue to speculate whether the video is real or a deepfake of the Princess of Wales. Many on X, formerly Twitter, and TikTok claimed Kate’s video message was actually made with artificial intelligence. Why can’t the people trust the UK royal family anymore? Palki Sharma tells you.
21 Mar 2024
Disturbing Footage Of Kate Middleton Dead Are Going Viral.
Does quantum entanglement make faster-than-light communication possible? What is NOT random? http://bit.ly/NOTrandoVe
First, I know this video is not easy to understand. Thank you for taking the time to attempt to understand it. I’ve been working on this for over six months over which time my understanding has improved. Quantum entanglement and spooky action at a distance are still debated by professors of quantum physics (I know because I discussed this topic with two of them).
Does hidden information (called hidden variables by physicists) exist? If it does, the experiment violating Bell inequalities indicates that hidden variables must update faster than light – they would be considered ‘non-local’. On the other hand if you don’t consider the spins before you make the measurement then you could simply say hidden variables don’t exist and whenever you measure spins in the same direction you always get opposite results, which makes sense since angular momentum must be conserved in the universe.
Everyone agrees that quantum entanglement does not allow information to be transmitted faster that light. There is no action either detector operator could take to signal the other one – regardless of the choice of measurement direction, the measured spins are random with 50/50 probability of up/down.
brain-perks 