How to Boost Your Energy and Manage Your Stress Levels

Do you feel fatigue all the time throughout the day? Slept for more than 7 hours and still feel that you are lacking sleep? Do you constantly feel stressful and pressure on head? You may blame it all on your demanding busy lifestyle. Your food eating habit can be the culprit too in making you feel low. You may also feel exhausted if you are not habituated to perform physical activities that your current situation may be demanding. There are various reasons that can make you feel energy-less. This may lead you to feel angry, annoyed and not focused. However, the world does not end here. You can always start a new day with a fresh feeling and determination to live a healthy life ahead. Here is a quick guide on how you move towards a healthy and fit life against odds.


Find for reasons

Find the reason behind your situation where you are feeling tired all the time or stressful. You may not need to worry at all if the stressful situation is temporary and all is going to be good with time. Nevertheless, if you are feeling fatigue even on a normal day, you need to check your habits and daily activities. You may feel tiring and low on energy if you are staying up late night, taking care of your baby whole night, facing financial crises, or just frustrated with a situation that is not in your control etc. The problem can be any but the solutions are simple to improve energy and stress levels with easy steps.

Steps for Improvement

  • Follow a strict sleep routine. Develop a habit of going to bed on time even if you are not feeling sleepy. Avoid naps daytime.
  • Your food intake can have an influence on how you feel. Have a balanced meal throughout the day. Do not skip breakfasts. Avoid alcohol or other caffeine. Check if your weight is appropriate according to Body Mass Index.
  • Exercising is another great way to feel healthy and full of energy. Early morning walk or meditation can gain you a good amount of oxygen supply. This helps in cutting down your stress levels. A moderate exercise every day for 30 minutes can be helpful too.
  • Sit alone at least for 10 minutes a day and be with yourself. Listen to soothing music that can help in relaxing the mind. Read a book or novel of your interest to cut down some worries.


  • Try not to take every situation too seriously. Be a little patient instead of getting anxious about little things. Make yourself believe that with time, everything is going to be good. This would help you remain calm.


Panax Ginseng is a great supplement that can improve energy and stress levels. You can consider taking the supplement that is made from the roots of Ginseng found in China. It can help restore your energy levels and supply resources to your body that are inadequate. Ginseng supplements are rich in vitamin B, C, and E that will boost your immunity system. It also helps in slowing down your aging process, improves weak memory and enhances alertness.

How to get a smartphone of your needs

The world around us is advancing in technology and so are we. Smartphones entered our lives not more than 5 years ago and now they have become a prominent part of our lives. Companies are rolling out smartphones with impressive and unbelievable features. Amidst all the chaos of hundreds of features and different prices we as a customer are often confused on which phone to buy, which company to opt for and what price to give for the features. Finally, here we have got some tips to help you get your head straight in choosing the right smartphone.

How to choose the brand and features

This goes without saying that different brand offer different features, big smartphone companies like Apple, Samsung, Sony, HTC etc. offer the same features as of Companies like micromax, gionee etc. but at a higher price. What you need to understand is whether to go with the brand value or the features. If you are getting a new smartphone, a good advice would be to always look for features and not the brand, of course if you have a good budget than can go to the higher brands but a medium budget will satisfy your needs too.

Consider the use, whether you are teenager who’s just looking for a phone to play games listen to music click photos in short for entertainment, you can basically choose any brand, many new brands are launched everyday having phones featuring high end RAM and camera features at ridiculously low prices. If you are looking more of a professional phone go the higher end phones, you need to extend your budget and invest into a phone which will suit your business needs and is good in security as well. Try paytm mobile coupons and you will love it.

What we generally do is, set up a maximum budget and look up for smartphones near to that budget, rather than this you should look at the features you want and get a phone according to it. If you choose a phone based on money, you would be spending extra money just based on the looks of the phone.


Comparing the price: Online buying or offline buying

We have been accustomed to offline buying since a very long time, but after the introduction of e-commerce stores, it has become quite easy to choose a phone compare prices and get it delivered at your home. Before you trust an online site and purchase a mobile straight away, do check for the phone’s availability in stores nearby & also check for the brand’s service centers. New brands are launched everyday on these platforms but they have very few service centers across the country. If you think you are getting a better price online at a trusted website go for it. Coupons for shopclues and other offers from website might help you cut down the cost to a further extent.

We hope that our tips will help you choose a better smartphone. Be a smart buyer; look for features than for price.

Interesting Meat Breakfasts around the World

Meat in any form like chicken, fish or lamb is a very rich source of protein. It is easy to digest and is absorbed by the body faster, in comparison to vegetable protein where the fibre is not easily digested. It is also rich in fat and many vitamin and mineral sources, like vitamin A and phosphorous, making it a very rich source of body building food.Enjoying your meat as breakfast is not only healthy, but also highly recommended!


An Early Protein Hit

Eating meat likechicken, lamb or fish as a breakfast is good as you get your proteinearly in the day. You can start your day full of energy. At Licious you will get fresh meat and scrumptious cold cuts that are a joy to eat at breakfast and can be eaten in a variety of different ways according to the recipe you choose to use.Each of these is delightful to eat and you will enjoy your hearty breakfast that is well known across countries!

Chicken Breakfasts

Buy chicken meat online at Licious and make use of the minced chicken to make a tasty burger or indulge in the cold cuts like chicken salami or chicken ham. Chickenfrankfurter, the breakfast sausage, is an all time favourite breakfast dish all over the world. Chicken sausages in various flavours can be cooked easily; boiled or shallow fried, they are a healthy and tasty part of breakfast.

Fish For Breakfast

Buy salmon fish online at Licious to enjoy making a variety of different recipes which can be eaten as breakfast. Fish here at Licious is of good quality and is fresh to eat. You can enjoy making fish burgers which is a delightful breakfast, popular in America. Fish and chips are another all time favourite British breakfast which can be enjoyed. Enjoy a Stamp and Go, and rush to work right after; it is the name of aJamaican breakfast which is made of fish that looks like fritters.

Breakfast Lamb

Buy mutton atLicious whichis tender and fresh. Enjoy chopped meat with poached eggs which is a delightful dish from Turkey served with parsley. it is delicious. Enjoy a delicious burger which can be made with the fresh ground meat. You can enjoy an Italian hamburger heaven which is another delight made with meat and can be enjoyed as breakfast.Steak is another popular meat dish which is eaten as breakfast.

So go ahead order your meat from Licious, delivered to you within 90 minutes, and give your day a great start!

The Best New Grocery Store Snacks of 2016

 You’re probably not going to try every new snack you see in the grocery store this year, so we did it for you. In 2016, you’ll see more pickle-flavored, quinoa, and kale snacks than ever before, so you need to know what to skip and what to pick up. This is your comprehensive list of all things worthy, from crunchy ranch chickpeas to dill pickle cashews.

We Tried the New Strawberry Shortcake Oreos and Lived to Tell the Tale

Strawberry Shortcake Oreos, a Wal-Mart exclusive, will hit shelves April 4, but we got the first taste!

The smell is overwhelmingly fake, but don’t let that deter you. Commenters called the flavor “very strawberry-ish,” almost exactly similar to Strawberry Kit Kats or Captain Crunch Berry cereal. Tasters noticed that, texture-wise, the creme is a little grittier than the original Oreo. The biggest complaint was that the cookies are almost too sweet, like strawberry syrup. Overall, we enjoyed, but at the end of the day, we are vying for Cotton Candy Oreos to come back out of the flavor vault next.

5 Concrete Examples That Shake Shack Is Far Superior to In-N-Out

I feel like a traitor, but I am a LA native who would take Shake Shack over In-N-Out any day. Feel free to call me spoiled, but I had the luxury of growing up with In-N-Out whenever I craved it. In high school, it was almost a rite of passage, having your signature “secret menu” order that the upperclassmen could pick up for you with their car privileges. For me, it was an animal-style cheeseburger with both grilled and regular onions, extra crispy fries, and a Neapolitan shake. I remember always wanting to get a Summer job at the one right next to UCLA, because they paid more than any other fast-food job and it was constantly packed with cute college boys.

When I left to attend NYU for college, my East Coast friends would beg and plead to come home with me for the holidays and demand that our first stop in LA be at the In-N-Out right next to the airport. I maintained that In-N-Out burgers were always superior. Then in 2004, the game changed when I found myself part of the original staff that opened the very first Shake Shack in Madison Square Park.

Leading up to the opening, chef Kerry Heffernan, who you might know from Top Chef Masters, embarked on a massive burger tour of the country trying everything and anything, included my previously beloved In-N-Out, to figure out how to perfect the Shack Burger. I might be a bit biased as I got to be there from the very beginning to see this burger shaped into the phenomenon that it has become, but after biting into my first burger that Summer of 2004, I knew I’d found a new love.

1. The Meat

Winner: Shake Shack

While In-N-Out’s patty packs the flavor, especially with the bit of bite from the mustard grill, Shake Shack’s smash and grill technique creates a far superior burger with a great slightly crispy texture on the outside while maintaining a juicy and tender interior. And that’s before we even get to the ingredients. Shake Shack sources its meat from one of the best purveyors, Pat LaFrieda, and blends brisket, short rib, and sirloin into a patty that can’t be beat. The first season I worked the line, I was asked out constantly, and I’d like to attribute it to the intoxicating “eau de burger” that permeated my clothes and hair. Comparatively, In-N-Out uses 100 percent chuck beef.

2. The “Secret” Sauce

Winner: Shake Shack

Like all good burger chains, both boast their own original secret sauce, a concoction similar to thousand island yet infused with their own variety of spices and flavors. In-N-Out presents a solid offering, a prepackaged sweet and pickled pink sauce that does a good job of blending with the burger fat to create a drool-worthy drip that keeps you licking your hands for more, but I know the secret to Shake Shack’s, and it involves a little chipotle. Homemade mayo, two different kinds of mustard, tomato paste, pickles, salt, pepper, and chipotle! That extra kick of smoky savory is what really sets them apart for me. We used to bottle up the extra and eat it on pretty much anything and everything: french fries, pizza, late-night garlic knots, and dare I say even on the street cart dogs.

3. The Bun

Winner: Shake Shack

If you’re not a fan of the potato bun, then there’s nothing to be said to this point. They’re different. In-N-Out features a generic, spongy hamburger bun, the run-of-the-mill stuff you find everywhere, that’s toasted on the grill. Shake Shack’s is a soft, buttery potato bun that’s slathered in even more butter and then griddled to a crispy perfection. Now tell me that one doesn’t sound better than the other.

4. The Toppings

Winner: Tie

For this review I’m sticking to the classics. Both burger joints feature fresh lettuce, tomatoes, and onions. If you ask for all the fixings, Shake Shack adds two fresh, crisp pickle slices right on top. If you’re a pickle fan like me, they’re quite magical. In-N-Out does offer pickles, but you have to ask for them. I do have to give one point to In-N-Out for adding on grilled onions, but I’m pretty sure you can now customize your Shack Burger to look the same.

5. The French Fries

Winner: Shake Shack

In my opinion, In-N-Out fries are just not good. I’ve never really liked them. I’ve dealt with them for the sake of the burger, but they’re perhaps the weakest french fry offering out there. Shake Shack’s crinkle-cut fries might be of the premade, frozen variety, but they crisp up nicely and are the perfect warm conduit for dipping in a side order of the Shack Sauce, because to be honest, you can never get too much of that delicious pink stuff!

I’m so happy that there’s now a Shake Shack just down the street (in LA), even closer to my house than In-N-Out. I dare say I might never go back to In-N-Out again. Just kidding, but seriously, Shake Shack is so much better.

And if you’re not lucky enough to live in one of the few places that boast both burger joints, then take a look at our home hacks for both the In-N-Out and Shake Shack burgers.

Oops! Cuba’s Beer Supply Is Dwindling Thanks to Increased Tourism

Now that Americans are able to visit Cuba (sort of), the country is experiencing an unanticipated side effect of increased tourism: it’s running out of beer!

Cuba’s national brews — Bucanero, Cacique, Mayabe, and bestseller Cristal — are all made through a deal between the government and Belgium’s Anheuser-Busch InBev under the name Cerveceria Bucanero S.A., and now the company is being forced to expand and build a second brewery in order to keep up with rapidly rising demand from thirsty tourists.

Although it is currently able to produce 19 million cases, Bucanero’s demand is nearly double that. Case in point: the 33 million-case order it agreed to produce at Havana’s Business Fair. But fear not, beer-lovers! There are plenty of other Latin American beer options. Check outour comprehensive guide to find your new favorite.

This Is How All Your Favorite Chefs Cook Steak

Steak is one of those things that intimidates a lot of people but really shouldn’t. If you’ve ever struggled with cooking the perfect steak, this list of tips should help. We’ve turned to some of our favorite Food Network personalities and more celebrity chefs for their steakhouse-worthy cooking methods.

Alton Brown: Pan-Seared and Oven-Baked

For pan-seared rib eyes, Alton Brown recommends two key things: bring the steak to room temperature (it cooks quicker this way), and heat a cast-iron skillet in the oven while the oven heats to 500 degrees. He doesn’t use the oven until the steaks have been seared first, but heating up the skillet before putting it on the stove helps get the process started and ensure a completely heated-through pan.

Giada De Laurentiis: Add Italian Flavors

Giada’s Tuscan rib-eye steak recipe proves everything is better with Italian flair. If you’re into rosemary, thyme, garlic, and lemon (who isn’t?), this is the best way to cook your steak.

Ree Drummond: Butter-Rubbed Grill Pan

The Pioneer Woman’s first blog post to go viral was titled “How to Cook a Steak,” and it’s easy to see why. Her “never-fail arsenal” is just three ingredients: “Lawry’s Seasoned Salt, McCormick Lemon Pepper, and a nice stick of regular (salted) butter.” Ree advises coating a hot grill pan in butter before searing the steaks. In the post, she promises, “If you cook it for your friends, they’ll never invite you over to their house for dinner again. You will have permanently raised the bar.”

Gordon Ramsay: Baste With Butter

It’s no surprise that Gordon Ramsay’s tip for steak is the same as his tip for burgers: baste with butter. Besides the fact that fat makes everything taste better, Gordon explains that coating steak with melted butter “gives it a nice nutty brown finish.”

Ina Garten: Steakhouse-Style Filet Mignon

Leave it to The Barefoot Contessa to school us in making a restaurant-worthy dish at home. If you’re feeling fancy and opt for filet mignon, you’ll want to use a generous coating of fleur de sel and coarsely cracked black peppercorns to achieve a perfect crust. If you follow her recipe to a T, you’ll be the one saying, “How easy is that?”

Chrissy Teigen: Soak in a Garlicky Marinade

Chrissy Teigen admits in her cookbook, Cravings, that she’s normally a traditionalist when it comes to steak (page 206), but her husband John Legend’s “best marinade in existence” changed her mind. A lot goes into it — soy sauce and garlic, for starters — and after marinating for eight hours, you’re on your way to juicy, flavor-packed steak. “I would probably still go simple if I was staring at the most beautiful piece of beef I’ve ever seen, but use this tangy marinade on a nice, solid rib eye, and I promise you, it will be hard for you to have it any other way,” she wrote.

Tom Colicchio: Grill on Each Side

Top Chef‘s Tom Colicchio recommends turning the steak a total of six times while it’s on the grill (grill it for three to four minutes on each side, including the edges). He also recognizes that quality is more important than quantity when it comes to steak. In an interview with POPSUGAR, he said, “start with buying the perfect steak — you can’t buy a lousy piece of meat and make it great.”

Bobby Flay: Perfectly Grilled

Bobby Flay, master of the grill, doesn’t bother with anything complicated for his perfectly grilled steak recipe. All you need is steak, oil, and salt and pepper — and Bobby always recommends oiling the meat itself, not the grill or pan.

New TSRI project helps researchers build a biomedical knowledgebase

Over the past 10 years, the volume and rate of biomedical research has increased dramatically, leading to a rapid growth in biomedical knowledge. However, this knowledge is currently fragmented across countless resources. Scientists at The Scripps Research Institute have integrated biomedical data into Wikidata, a public, editable database where researchers can easily link genes, proteins and more.

Imagine attempting to bake a cake – except you have to go to different stores for flour and milk, drive across town to get eggs and call a friend to borrow a cake pan.

This is the kind of disjointed scenario many scientists face when they attempt to gather data scattered across small databases and hard-to-search PDF files.

“It’s not that the data doesn’t exist,” said Andrew Su, associate professor at The Scripps Research Institute (TSRI). “The data just isn’t stored in a way that scientists can easily access.”

“Open data is vital for progress and research,” added TSRI Assistant Professor of Molecular and Experimental Medicine Ben Good. “We need to break down those barriers.”

To solve this problem, Su, Good and their colleagues at TSRI have integrated biomedical data into Wikidata, a public, editable database where researchers can easily link genes, proteins and more. Their work was announced in two recent papers in the journal Database.

A Better Way to Research

Technological breakthroughs in the last 10 years have led to rapid increases in the volume and rate of biomedical research, which in turn has led to a rapid growth in biomedical knowledge. However, this knowledge is currently fragmented across countless resources – from online databases to supplementary data files to individual facts in individual papers.

“As a research community, we spend a lot of time searching for good resources and trying to link them together,” said TSRI Research Associate Tim Putman, who was first author of one of the studies. “It’s cringeworthy.”

Even when databases are open to the public, current knowledge isn’t always organized in a uniform way, Putman explained.

Rather than leave each research group to tackle data integration individually, Wikidata offers a new model for organizing all this information. Built on the same principles as Wikipedia, Wikidata enables anyone to add new information to an open community database.

While other Wikidata editors have added information on millions of items as diverse as works of art to U.S. cities, the TSRI team has focused on adding information on biomedical concepts.

TSRI Research Associate Sebastian Burgstaller-Muehlbacher, first author on one study, added data on all human and mouse genes, all human diseases and all drugs approved by the U.S. Food and Drug Administration.

Putman then extended Wikidata with a focus on microbial genomes. With all this information collected in one system, researchers can more easily spot connections between diseases, pathogens and biological processes. As an example, Putman used the model to show that other microorganisms in the body can influence chlamydia infections.

As a proof of concept, Putman led the development of a genome browser based on Wikidata. Rather than having to develop one browser for every sequenced genome, this genome browser allows users to browse any genome that has been loaded into Wikidata.

“You can zoom in on a gene, click on it and the sequence will pop up,” said Good. The genome browser will then link back to the original Wikidata entry.

In the end, the researchers plan to have a comprehensive, uniform database that is easy to search and open to anyone who wants to add data and link related concepts.

“We think this data should all be open,” said Su. “This just makes intuitive sense.”

In addition to Su, Good, Putman and Burgstaller-Muehlbacher, authors of the paper, “Centralizing content and distributing labor: a community model for curating the very long tail of microbial genomes” were Chunlei Wu of TSRI and Andra Waagmeester of Micelio.

In addition to Su, Good, Putman, Burgstaller-Muehlbacher and Waagmeester, authors of the second study, “Wikidata as a semantic framework for the Gene Wiki initiative,” were Elvira Mitraka and Lynn Schriml of The University of Maryland, Baltimore; Justin Leong and Paul Pavlidis of the University of British Columbia; and Julia Turner of TSRI.

Both studies were supported by the National Institutes of Health (grants GM089820, GM083924, GM114833 and DA036134).

Researchers hunt for the causes and basis of wheat sensitivities

Up to five percent of all people who eat wheat products suffer from wheat sensitivities. These are immunological responses to wheat and related cereals such as spelt, rye, and barley, and include celiac disease, wheat allergy, and non-celiac-non allergy wheat sensitivity (NCWS). This can cause physical symptoms as diverse as diarrhea, fatigue, psychological disorders, and worsening of chronic inflammatory diseases. Certain proteins in wheat are the cause. Now doctors and biomedical and agricultural researchers at Johannes Gutenberg University Mainz (JGU) and the University of Hohenheim have joined forces to study these disorders, especially NCWS. Their findings may contribute to the breeding of new types of wheat that lack these disease causing properties while maintaining the characteristics appreciated in wheat products.

The disorder termed NCWS has long posed a riddle to physicians and science. It apparently affects a large number of people when they eat wheat-based foods. The cause is an innate immune response that is triggered by wheat proteins called alpha-amylase-trypsin inhibitors (ATIs). “It is important to differentiate between NCWS, celiac disease, and wheat allergy,” emphasized project coordinator Professor Detlef Schuppan, gastroenterologist, biochemist, and immunologist, head of the Institute of Translational Immunology at the University Medical Center of Johannes Gutenberg University Mainz. “Celiac disease is well defined and relatively easily diagnosed. Gluten proteins elicit an aggressive immune response in the gut, and a gluten free diet is the therapy of choice. Wheat allergy is often more difficult to diagnose, but usually recognized by an immediate reaction to wheat consumption. Here gluten and non-gluten proteins are the trigger.”

“The main problem with NCWS was that the trigger as well as the clinical manifestations remained in the dark, until recently in my lab at Harvard Medical School in Boston we were able to identify the ATIs in wheat as mild inflammatory immune activators in the intestine,” Schuppan explained. “Since then, it is has become highly likely that this family of proteins is the cause of symptoms of NCWS,” confirmed PD Dr. Friedrich Longin, scientific head of the Wheat Unit at the University of Hohenheim and co-initiator of the joint research project on “Wheat intolerance: influence of wheat varieties and growing conditions on innate immune reactions,” funded by the German Research Foundation (DFG). ATIs are proteins that are naturally present in wheat. Just how many proteins of the ATI family and to what extent their content and composition are determined by the wheat variety and environmental growing conditions are not known, although researchers have first data that these factors can vary widely with wheat variety.

Five to ten percent of Germans may suffer from wheat intolerance

“In some people, a certain level of nutritional ATIs from gluten containing grains, especially wheat, appears to trigger or exacerbate inflammatory reactions in the body. These individuals then experience intestinal as well as prominent extraintestinal problems, including joint and muscle pain, skin eczema, depression, and generalized worsening of pre-existent chronic diseases, including autoimmune diseases,” added Professor Detlef Schuppan. Ingested in high quantities, the wheat ATIs activate that part of the immune system which detects mainly bacterial and viral pathogens. As a result, the innate immune system releases inflammatory proteins and activates specific T lymphocytes which directly cause the symptoms described above in those who suffer from the condition.

Longin points out that it will be extremely important to determine actual levels of ATIs as likely triggers of NCWS in individual wheat varieties. “While about one percent of the population of Germany has celiac disease or wheat allergy, it is probable that at least five percent have NCWS.” To date, a genetic and proteomic analysis of ATI content in wheat has only been undertaken in the USA and there only in one of the cultivated wheat types. “As environmental effects such as wheat variety and conditions of cultivation are the main factors that determine the levels of these proteins, we need to perform our own standardized investigation of wheat grown in Germany,” emphasized Dr. Stefan Tenzer of the Core Facility for Mass Spectrometry at the Institute of Immunology at the Mainz University Medical Center.

Analysis of 160 wheat and spelt varieties at three locations

And this is the starting point of the DFG-funded joint project involving the universities of Mainz and Hohenheim. The researchers planted 150 varieties of wheat at three different locations in Hohenheim. The varieties ranged from modern elite types, such as those currently used by farmers, to important older wheat varieties grown from the 1960s to the 1990s. Also being included in the experiment are ten different varieties of spelt. The wheat varieties have already been harvested, threshed, and cleaned, and are now being examined in the lab. The Mainz University Medical Center has developed the techniques used for analysis that include the determination of the biological activity and the mass spectrometric identification of the ATI proteins, and is also using methods to assess their in vivo potential for causing the symptoms in disease models and even in clinical trials.

The researchers have three main aims. Firstly, they want to find out how the content of ATIs has naturally evolved in the various wheat varieties. For this purpose, they are looking at whether there are differences in ATI content in older and newer varieties, the extent to which this is genetically determined in each variety, and whether environmental influences play a role. They also hope to establish exactly how many proteins belong to the family of ATIs in the wheat varieties examined and which of these proteins mainly cause the immune response. The harvested samples are thus being analyzed for ATI content by genetic and proteome methods, while human cell lines are being used to evaluate their immune system-activating effects in the laboratory. Lastly, the scientists hope to be able to establish how far ATI content affects baking properties and palatability, evaluating the wheat variants on the basis of standard quality criteria. Finally, and outside of the current proposal, “we plan several proof-of-concept clinical studies with patients that suffer from defined chronic diseases to assess how far a significant reduction of ATIs in the diet, for example by approximately 90 percent, may improve their condition”, said Schuppan.

The goal over the medium term is to use the findings to breed new varieties of wheat that sensitive population groups will better tolerate. “We thus need to get the balance correct and create wheat varieties with a low ATI content that still have good baking properties and palatability,” concluded Longin.

The German Research Foundation is funding the Germany-wide unique project on “Wheat intolerance: influence of wheat varieties and growing conditions on innate immune reactions” with EUR 680,000. Of this, EUR 470,000 has been allocated to the Mainz University Medical Center, while the University of Hohenheim will receive EUR 210,000. The financing was granted in response to a joint proposal submitted by Professor Detlef Schuppan, project coordinator and head of the Institute of Translational Immunology at the Mainz University Medical Center, PD Dr. Friedrich Longin, scientific head of the Wheat Unit at the University of Hohenheim, and PD Dr. Stefan Tenzer, head of the Core Facility for Mass Spectrometry at the Institute of Immunology at the Mainz University Medical Center.