WHY DO I GET THE “CRUD” WHEN I WORK OUT?

I have an anomaly I would appreciate feedback on. I have noticed a pattern in my life. As I get older and more sedentary I try to muster up the enthusiasm to work out  and get back in to good physical shape that I had during my youth; I am middle age now. The pattern I keep seeing is this: When I finally get motivated and go work out on a consistent basis and push myself a little, I start to notice a slight improvement in my shape and feel of my body. When I get serious about it, I can see instant results. The problem I have is that as soon as I see and feel ANY results, I get a sore throat and feel run down and get very sick with a respiratory infection of some kind. I can be sick in bed for a week or two with a hacking cough for months afterwards. This stops all of the progress I had accumulated (which was only a small beginning). I am sick as I write this. This scenario keeps playing out in my life over and over and over and I can’t get back in shape. If I don’t exercise outside of my somewhat physical job, I don’t get the “crud”. I can be exposed to very sick people and my own family coughing and hacking on me and I don’t get sick. It is only when I work out and push myself to get in shape that I get the “crud”. What is happening? Should I go to a nutritionist? My doctors have no advice, and I don’t feel like they listen to me. Does anyone else ever notice this health phenomenon or is it just me? It seems to pop up like when one gets a fever blister on their lips when they get a fever or a cut on the lips. Could it be some kind of unknown viral thing that blooms when I get my body hot and sweaty? I don’t think I start working out that hard. I have the will power to get in shape but am very frustrated that I always get the “crud” when I try. The “crud” stops me. I have a job to keep with a very strict attendance policy and I can’t be off sick. I will be traveling to southern California this summer and would like to swim with the dolphins and fit into one of those wet suits and swim in the ocean without looking and feeling like a blob. When I was more youthful, working out keeps my appetite at bay and I have a desire to eat right. Any suggestions out there? Please no rude comments.

How to make a donut go viral

English: A box of Krispy Kreme Original Glazed...

English: A box of Krispy Kreme Original Glazed Doughnuts. (Photo credit: Wikipedia)

Krispy Kreme Lives In Japan!

Krispy Kreme Lives In Japan! (Photo credit: palindrome6996)

How to make a donut that no one can resist. Do you want to know the secret to making a donut that will keep the customers coming in droves? Then listen up.

I am a donut connoisseur. I know a good donut when I see one. Yes… “see one”. I can almost always tell when a donut is going to be mouth-watering good when I see one. I see donut businesses come and go and I have a very good record of predicting if a donut shop will make it or not. But… just to “make it” shouldn’t be  enough.

Let me tell you what I mean by making a donut go “viral”. What I mean by viral is having a donut so delicious that customers can’t stay away for very long. It means having long lines at your store and orders for office meetings that you can’t possibly fill. It means being the enemy of dieters globally. You will be on the hit list of Jenny Craig and Weight Watchers both, LOL! At the very least my advice will increase your profits to some degree.

Having a donut go “viral” is defined by me as equal or greater than the donut sales and reputation of Krispy Kremes and/or Winchells’s Donut’s. How do you think these businesses started a franchise? Because it all started with a good donut. Remember, just because a donut shop goes out of business does not mean that the donuts were not “viral” in taste. Any good business can go under because of poor management. If you own a donut shop or are thinking of opening one then this message is for you. If you are a donut connoisseur like myself than you will appreciate this article just due to the sheer enjoyment of thinking about a good donut. A good donut is hard to find.

The message is very simple. There are two concepts that must be  followed. 1) Bigger  is “Not” better. 2) Icing is your friend.  I know… contrary to popular belief. How many times have you seen advertised “home of the world’s largest cinnamon roll” only to find out that is all that was special… the size. Just to prove this point, look at who capitalized on the idea that ” bigger is not better”? Cinnabon. Cinnabon makes a wonderful small cinnamon roll and went “viral” in the cinnamon roll business. Cinnabon rolls are also covered in icing and they will scrape the bottom of the pan for you to add more to your roll. This makes for a more moist and flavorful cinnamon roll. Think about it. What about plate size pancakes that a lot of restaurants advertise? I hate those. I prefer the dollar size pancakes they served me as a child on the children’s menu because the are tender and moist, unlike the plate-sized pancakes that are beautiful on one side and leathery, dark and overcooked on the other ( a common trick used by lazy chefs all over the world).

The idea is simple… bigger is not better because food items with bread or dough get dried out the longer they cook and it takes longer to cook something the thicker it is. Most family owned donut shops make the fatal mistake of making the “cake” donut very puffy and tall with very little icing. This is a double no-no in my book. An ideal cake donut should be “small” and covered in icing…. not just on the top but the sides too. It is the icing that keeps the moisture locked in and provides for extra sweetness. Who wants a dried out cake donut with very little icing? Not many people. If you do like your donut on the dry side there are plenty of other donut choices such as the krueller, old-fashioned, or just a simple plain donut that is usually dunked in coffee. They wouldn’t have to “dunk” if the donut wasn’t so dry. I do agree though that coffee is delicious with donuts and there is nothing more appetite stimulating than the smell of hot donuts and fresh hot coffee wafting through the air. There is a place for those dry donuts in every donut shop, but it won’t generate the business like a delicious cake donut or a glazed ring donut. I will pay a premium price for a “viral” donut.

This brings me to the glazed donut. The glazed donut is a favorite. But a glazed donut is just another glazed donut unless you stick to the idea that “bigger is not better”. When I think of a great glazed donut I think of two places: Krispy Kremes and Winchell’s donuts. Why? Because their glazed donuts are so much smaller than the average. They are not too fluffy and high. They are completely covered in icing. Again… remember, small and mostly “covered” in icing. The icing preserves the moisture and adds flavor.  Remember, The more fluffy… the drier the donut…. the less icing, the drier and less tasty of a donut. It is that simple. Krispy Kremes gets it and proves my point. They sell there glazed donuts by the dozen at the drive-thru and has a sign that flashes when the “fresh and hot” donuts are ready. And inside there is usually a long line. Because bottom line… “fresh” is best. A fresh donut is a donut with a moist inside and an ample coverage of proofed icing. Wet icing is a no-no. If I go to a donut shop and try a donut and it is just mediocre and somewhat dry, I will NOT come back!

Those are the two golden rules to making a donut go viral. But a few other suggestions won’t  hurt either. Give samples to people in line. It will increase your sales. Look at Costco. Do you think they are going under because they give samples? No, I usually purchase at least one product of the ten samples I try when I visit Costco. Do you know why? It is an appetite stimulant! I will try things they offer even if I have tried them before. Also, remember add a few fun icing colors to the cake donuts such as pink (cherry flavored) or orange. The children and grown up children love them. Also remember you don’t have to go crazy with sprinkles. This is another myth. Yes, you must use sprinkles, but let the icing show through. Less is better again. You will also save money using less sprinkles. Another thing… a lot of donut shops place the cake donuts low on the shelf where the children can see them but try putting them on the top shelf as well for the adults too. We are all kids when it comes to donuts… sometimes we just don’t want to admit it. Using these ideas and rules will increase your sales. You need to build up a reputation first, so don’t expect results right away. But the repeat business and good word-of-mouth will pay the bills and satisfy the donut connoisseurs of the world.