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But the ultra-competitive right-hander didn’t feel like he did his job, exiting after six innings with a 2-0 deficit. He finished with a no-decision, after being in line for the victory, with a little help from his center fielder. connected for a three-run blast in the sixth off Toronto starter and former White Sox righty Chris Bassitt, set up by singles from Andrew Benintendi and Tim Anderson.

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The homer came on an 0-1 sweeper, and Robert Jr.’s pose at the plate knowing it was gone was as impressive as the Statcast-projected 450-foot distance to left-center field. Added White Sox manager Pedro Grifol: “We’ve been talking about this for a long long time: If he swings at strikes, balls are going to go a long way, And he’s swinging at strikes.

He’s having some really good at-bats, taking really good pitches.” A two-run home run in the eighth from Vladimir Guerrero Jr., who enjoyed his blast off Joe Kelly as much as Robert Jr. enjoyed his homer off Bassitt, gave the Blue Jays the win. became the third White Sox player to hit 25-plus homers and 20-plus doubles before the All-Star break, joining José Abreu (2014) and Frank Thomas (1994).

Richard Montañez knows he’s cracked the code when his son Steven exclaims, “Ow, ow, ow, it burns! ”In the recently released film Flamin’ Hot, which tells Montañez’s account of how he allegedly invented Flamin’ Hot Cheetos, Montañez and his wife ask their son: “Burns good or burns bad?

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”“Burns good,” little Steven replies, before reaching for a handful more of the spicy snack. That spice, and the ensuing endorphin release, is part of what makes Flamin’ Hot Cheetos so tempting to devour handfuls at a time.

But the science behind why Cheetos, and junk food more generally, are so addictive points at something much deeper. Although processed foods – like canned beans and tinned fish – have long been a part of the American diet, food companies began engineering what experts call “ultra-processed foods” at an accelerated pace in the 1980s and 90s.   These ultra-processed foods usually contain added sugar, salt, fat, artificial colors or preservatives, and aren’t made of food so much as substances “extracted from foods”, like hydrogenated fats, bulking agents and starches (think chips, frozen dinners, soda and fast food).  

Many of these foods have been optimized by food companies to hit the perfect level of sweetness (or saltiness) – nicknamed “the bliss point” – to keep consumers eating.

Today, ultra-processed foods make up 73% of the US food supply, according to Northeastern University’s Network Science Institute. Yet research has also linked ultra-processed foods to diabetes, obesity, cancer and other health conditions.

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Despite those health risks, the average adult in the US gets more than 60% of their daily calories from ultra-processed foods. :roothtml[data-color-theme-enabled][data-color-scheme=dark],html[data-color-theme-enabled] [data-color-scheme=dark] /*! The UK Gambling Commission & ONLINESLOTSX are committed to preventing underage gambling.

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