Researchers have found that the nucleolus, a small structure within the cell nucleus that helps make ribosomes, acts as a biological clock or "mortality timer." As cells age, this nucleolus grows in size. When it becomes too large, the cell typically only divides about five more times before dying. Key Findings: Nucleolar size predicts cellular lifespan. Enlarged nucleoli allow disruptive proteins inside, destabilizing ribosomal DNA (rDNA). Controlling nucleolar size slows aging. In yeast, tethering rDNA to the nuclear membrane kept nucleoli small and delayed aging, similar to effects seen in caloric restriction. Implications: This research suggests that managing nucleolar size could one day offer a way to extend human healthspan and fight age-related decline. Sources: -Weill Cornell Medicine News - Nature Cell Biology Study - Coverage by major science outlets like ScienceAlert

Just give me a new pair of knees, doc

It's so harsh but so true!

Don’t mind him. He’s just stretching his neck

Best news I've ever heard

Beef and Teriyaki Glaze Sticky Teriyaki Beef with Sesame and Scallions Ingredients: 1 1/2 lbs flank steak or sirloin, thinly sliced against the grain Salt and black pepper, to taste 1 tablespoon vegetable oil 3 cloves garlic, minced 1 tablespoon fresh ginger, minced 1/2 cup low-sodium soy sauce 1/4 cup brown sugar 2 tablespoons rice vinegar 2 tablespoons honey 1 tablespoon cornstarch + 2 tablespoons water (for slurry) 1 teaspoon sesame oil 2 green onions, thinly sliced 1 tablespoon sesame seeds Directions: In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, honey, and sesame oil. Set aside. Heat vegetable oil in a large skillet over medium-high heat. Add sliced beef in batches and cook until browned. Transfer to a plate. In the same skillet, reduce heat to medium. Add garlic and ginger; sauté for 30 seconds. Pour in the prepared teriyaki sauce and bring to a simmer. Stir in the cornstarch slurry and cook for 2–3 minutes until the sauce thickens. Return the beef to the skillet and toss to coat evenly with the glaze. Garnish with sesame seeds and green onions before serving. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 420 kcal | Servings: 4 servings #teriyakibeef #asiandinner #stickybeef #weeknightdinner #beefrecipes #teriyakisauce #homemadeteriyaki #easyasianrecipes #beefandrice #dinneridea #glazedbeef #quickmeals #sweetandsavory #asianinspired #sesameseed #flavorpacked #dinnerin30 #teriyakibowl #kitchenwin #homecookedjoy This Sticky Teriyaki Beef is loaded with sweet and savory flavor and comes together in just 30 minutes! 🍯🥩🔥

An art of an Artist

🐖 German Eisbein – Pickled Pork Knuckle A hearty German dish featuring a cured and boiled pork knuckle served with sauerkraut and mashed peas, famous for its tender meat and crispy skin. 🛒 Ingredients (Serves 4): * 2 pickled pork knuckles (Eisbein) * 500g sauerkraut * 300g mashed peas or pea puree * 1 onion * Bay leaves, peppercorns * Mustard for serving 👨‍🍳 Instructions: 1. Rinse pork knuckles and simmer in water with onion, bay leaves, and peppercorns for 2–3 hours until tender. 2. Warm sauerkraut separately. 3. Serve pork knuckles with sauerkraut, mashed peas, and mustard. 💡 German Tip: For crispier skin, finish pork knuckles under a hot grill for a few minutes before serving.

Over the course of a week, I just didn't like the flavor of the ice at the bottom. I swear.

Who remembers the pink house in Teletubbies with the scary singing puppet?