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sexstories-101 · 2 years

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A blowie beginner's guide

Do you have a fear of sucking cock? If you don't have one yourself, it might be extremely confronting. Even if you're a guy, taking one in your mouth for the first time can be intimidating. It's not like you've ever sucked your own!? (Please contact us if you are able; we would want to speak with you...)

'Am I doing this correctly?' you may wonder. Did I just eat with my teeth? What if it tastes gross?! Don't be afraid.

We chatted with a couple of the most qualified pros on how to get comfortable and genuinely enjoy it. Here's what Jacqueline Hellyer, a sex therapist, and Isla View, who conducts the 'Art of Fellatio' course, had to say during the episode.

First and foremost, you must be in the mood!

It goes without saying that if you're in the mood, you'll appreciate anything more. But, according to Jacqueline, if you're doing a blowjob because you think you have to, it won't be fun for you or them.

"It's a whole different feeling if you're already turned on and want c*ck; the recipient of the blowjob always enjoys it when the partner is having fun," she told The Hook-Up.

Relax and get out of your head.

If you're 'in your head' wondering if you're doing it correctly, you're not relaxing, and you're probably not enjoying it. If you're not, they're probably not either. Consider it a blowjob domino effect of no pleasure.

"You have to learn to relax," Jacqueline advises. "Relax your jaw, throat, and cheeks; it will also modify the type of pleasure the other person experiences. [When you're relaxed, your mouth is] soft, flexible, and molds, and your tongue will work better."

"There's a tremendous difference between a calm blowjob and one from someone attempting to imitate a vacuum cleaner."

Is it spits or swallows, the age-old question?

Of course, if you're not using a condom for your blowjob, you have to worry about STIs and HIV. But if you've decided not to, Jacqueline has some advice for you: "Because the majority of your taste buds are towards the front of your tongue, place the penis at the back of your tongue. That way, it travels directly into the digestive tract, which is quite difficult on pathogens."

Furthermore, brushing your teeth beforehand can expose the gums or cause bleeding, both of which can raise the risk of HIV transmission if they accumulate in your mouth. If you are unclear about your partner's HIV status, it is advisable to avoid having someone cumming in your mouth at all costs, especially if you have cuts or ulcers in your mouth or throat. These are high-risk areas for HIV transmission. There are plenty of additional locations where they can blast their load, so get creative! (This is especially important for males who have sex with men.)

Still not convinced you're doing it correctly?

Ask! You'll probably get a sense from him whether they like it or not. If they're groaning or saying, "ohhh yeahhhhh," it's a positive sign that they're having fun. That might also be a huge turn-on for you!

But, whether or not they say anything, it's always a good idea to check in and see if they enjoy what you're doing. Everyone is different; some people may prefer it slower or with less suction.

"Ask what works for [them] so you're both enjoying it more," Isla explains.

So there you have it. Have fun sucking!

If you are looking for motivation to enhance your sexual drive.

Kindly visit https://porno19.com/ a Vietnam porn website about sucking cock sex movies

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sukifans · 3 years

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Hi!! I'm avoiding actually working because I don't like my job and I'm down to learn ebola facts!!

What actually is it? And how bad are the symptoms? -🍓

okay uhh GENERAL CW for lots of gross death and disease stuff (my fave)

oh now you’ve gone and done it lol. okay so basically it’s a family of viruses called filoviruses: threadlike chains of proteins that look like spaghetti under an electron microscope. they are rna viruses and contain only 7 different proteins and at the time of this book being written (1994), three of them were vaguely understood and other four were completely unknown. so far they’ve found marburg, ebola sudan, ebola zaire, and ebola reston. ebola reston is asymptomatic in humans and broke out in a facility in reston, va in 1989 where monkeys are shipped in from asia and africa and then are sent out to research centers around the country. marburg, sudan, and zaire are all highly lethal in humans—about 30%, 50%, and 90% fatality rates respectively. luckily for us, the known strains of ebola seem to bd pretty hard to catch (ie they are not known to be airborne, only infectious when contaminated fluids come into contact with a person’s blood, open skin, or mucous membranes). ebola reston seemed to be transmissible via air droplets, based on what happened with the monkeys, but it didn’t cause illness in humans.

here’s a basic overview of how the viruses attack cells: they can penetrate the cell membrane and use the cell’s machinery to replicate itself (viruses cannot “live” without a host). ebola replicates itself to form “bricks” of virus in inclusion bodies, until the cell gets so packed with virus that it bursts and releases the pathogen to other cells. some viruses are specialized to certain cell types—red blood cells, lung tissue cells, intestinal cells, etc, but ebola targets basically everything, which is why it’s so devastating. zaire attacks every organ and tissue except skeletal muscle and bone.

the symptoms are basically the result of the virus liquifying you from the inside out, turning all your cells into viral-loaded mush. it usually starts out with some flulike symptoms like headache/fatigue/backache which escalate into vomiting, bodyache, and fever. then people’s faces tend to go “expressionless” with droopy eyelids and red eyes and the pain in the abdomen and muscles intensifies. the skin becomes jaundiced due to liver damage and a spotty red rash that starts to spread all over the body due to hemorrhaging under the skin. personalities often start to change as clots start to throw in the brain and cause damage. small clots that started in blood vessels all over the body are causing the blood to thicken and stick to vessel walls. this causes bigger clots and can cut off blood supply to cause dead spots in organs and skin tissue (the hemorrhage rash). the virus destroys collagen and connective tissue so the skin and organ walls start to go soft and mushy. the skin basically sags off the body, and the red rash turns into massive bruises

then, the real fun of “hemorrhagic fever” begins—the patient starts to bleed from every opening in the body, which can even include weeping blood and bleeding around the teeth and salivary glands. the problem is, the bleeding continues without clotting, almost as in hemophilia, because all the clotting factors have been exhausted at the massive clots around the body. at this point, the patient is now throwing up “black vomit” which is a mix of fresh blood and black granules of old blood. in this process, the linings of the windpipe, throat, and surface of the tongue can be sloughed off and vomited up. the intestinal lining is also sloughed off with large amounts of blood out the anus. this is the “crash” stage of ebola—at this point the patient is nearly braindead from clots cutting off oxygen to the brain (more pronounced in ebola infections vs marburg and can cause grand mal seizures) and the heart muscles has been softened to the point where blood leaks into the chambers and floods the chest cavity. often the patient is killed from blood loss and shock due to the crash, or can go into a coma or suffer a heart attack. basically, ya dead

autopsies of ebola victims are pretty brutal. the organs look like they belong to someone who was basically walking dead—a corpse a few hours old can look as if the person died days before. the abdominal cavity is filled with blood, the organs are mush, and there are necrotic spots all over the tissue from the blood clots. not fun!! nasty stuff!!

i bought his newer book about the 2013-2014 outbreaks that we all probably remember and i’m excited to read it bc all this info is from the 90s and i wanna know what new stuff has been found out while i also go find free copies of journal articles lol

#mel.answers #🍓 anon #a whole essay for you lol #a big cause of outbreaks in africa are that the initial symptoms look like stuff like malaria #and in small villages and stuff the local hospitals aren’t great w sanitation procedures like resuing dirty needles #also burial rituals can get people sick

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agritecture · 7 years

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A Wild Vision Of The Future Run By Amazon And Whole Foods

CONTENT SOURCED FROM CO.DESIGN

Drones. Shared refrigerators. Hydroponic garages. And never setting foot in a grocery store again.

Since Amazon bought Whole Foods for $13.7 billion, consumers have been left wondering what that partnership will ultimately look like. Will Whole Foods stores just become another face for Amazon’s anonymous distribution centers? Will Prime memberships include access to more local produce? Or will retail, as we know it, fundamentally change, as Amazon’s hyper efficiency mixes with the Whole Foods fresh, local mentality to create something entirely new?

Austin-based design firm Argodesign is betting on the latter. As a thought experiment, the studio mocked up a provocative series of concepts suggesting what an Amazon Foods could look like, if powered by drones, Echo refrigerators, and a sharing economy model reminiscent of Airbnb or Uber.

[Illustration: courtesy Argodesign]

MEET THE ECHO FRIDGE

Right now, you might order groceries through your Echo personal assistant, or reorder something through an Amazon Dash button. These items might arrive in a few hours or a few days. But what if Amazon/Whole Foods could move its stock from distribution centers and store shelves to your shelves, predictively, and adaptively?

That’s the idea of the Echo Fridge. It has an exterior-facing door. In suburban houses, it’s large, allowing a small vehicle to pull up. In urban areas, it’s a box about the size of an AC unit. Through this door, the fridge would take deliveries of food Amazon believes you will want. But you don’t pay for them unless you use them.

On the kitchen side of the Echo Fridge, you might see two doors. The door on the right would have Amazon’s suggested items, ready to eat. Move them to the left door–your personal space–and they’d be purchased automatically. Leave them, and they might be removed, delivered to a neighbor who wants that bag of oranges or bottle of ketchup.

“When we started looking at the whole problem, we started from the high level: improving distribution through robotics, and this centerpiece idea of making the refrigerator the point of sale,” says Mark Rolston, founder of Argodesign. “If you start with that point of logic, because of improved distribution, availability of robotics, and support of drones, you start to realize, the inventory in the store starts to not really matter. And the store doesn’t matter as it does today to host inventory.”

This is the fundamental shift of the concept–the store is no longer the store. Your home is now the store. And while, yes, it’s a slightly unsettling thought to not own everything in your fridge, where Argodesign takes this idea empowers the individual–as much as it enslaves them to Amazon’s will.

[Illustration: courtesy Argodesign]

THE GARAGE GARDEN

If self-driving cars take over, fewer people will probably own cars, and there’s a good chance that the average suburban household will suddenly have an open room in their garage. Here, Argodesign imagines what they call “Whole Foods Produce As Service.” For a monthly fee, you get a hydroponic system, with hardware owned and maintained by Amazon, and an employee comes by every few weeks to prune your garden.

You take what you like–and possibly pay a subsidized price for the fresh tomatoes and herbs. The rest is sold in a hyperlocal farmers’ market. Much like your fridge shares unopened milk, your garden would share ripe veggies that would otherwise go uneaten.

[Illustration: courtesy Argodesign]

“Everyone thinks Amazon is the big dog, and it will just gut the [Whole Food] stores,” says Jared Ficklin, creative technologist and partner at the firm. “I doubt that. I think Whole Foods will have an influence as well.” In a best-case scenario, that influence would tap Whole Foods’ ability to source regional produce, but at the extreme scale. Local fresh would no longer constitute a farm 100 miles away. Local fresh would be turnips grown by someone in your cul-de-sac.

“If Amazon is doing this successfully, it’s kind of scary. I could imagine a reader saying, ‘Holy shit, you want Amazon to be wholly in charge of what you eat?” says Rolston.

“No, we want Whole Foods to be in charge of what you eat!” says Ficklin.

“We want to plug into this system,” says Rolston. “It’s [Amazon’s] infrastructure. But it’s for us, feeding ourselves. Their infrastructure allows us to share our food in a more productive way.”

[Illustration: courtesy Argodesign]

UNLOC FOOD SCANNER

In what is by far the most science fiction-y idea in this bunch, Argodesign takes food sharing to its ultimate conclusion. With the Unloc Food Scanner, not only could you grow produce for your neighbors, you could cook meals for them, too.

Amazon would be something like Blue Apron crossed with Airbnb–for dinner, “right down to finding the person in your neighborhood [who] makes amazing Indian food to get them 20 customers,” says Ficklin.

The scanner would be loaded with a mass spectrometer, capable of looking at a dish to spot allergens and pathogens. Each package would be like a mini FDA, that could ensure a home-cooked dish from four doors down was safe for you to eat.

“We thought of this Tupperware container that scans the food and nutritional value, and it occurred to us, if you had something like that, you could usurp the packaged food industry,” says Ficklin. “A lot of work goes into food safety rather than nutrition. If you ever tried to sell something at a farmers’ market, you realize you’re up against big government. With a container like this, you could decide to sell your amazing Waldorf salad to neighbors, and they could know that there are no peanuts in it.”

It’s a wild idea, yes, but it’s also an excellent example of how a company with limitless resources, and motivation to ship things as little as possible to save money and expedite delivery times, could actually empower hyperlocal eating. (It could be a fun way to meet your neighbors, too.)

“What do people do in their lives when automation takes away so much of the manual craft we spend our time doing?” Rolston ponders aloud. “It could turn life into the Etsy of everything, the bespoking of the most ordinary aspects of living. Maybe, rather than keeping us away from each other, stronger data systems help us get closer to each other.”

[Illustration: courtesy Argodesign]

THE AMAZON BIN

For the final item in the concept brief, Amazon would leverage its network not to deliver your food but to take your trash.

Maybe you’ve tried something Amazon has sent you, and you didn’t like it at all. But all Amazon sees is that you consumed it. How does Amazon learn what you like, and what you don’t–as passively as possible?

For this, Argodesign suggests the Amazon Bin. It’s a garbage can with two holes. One says reorder. One says don’t. Anything going in is scanned, and so Amazon learns your preferences by your garbage.

But the much bigger play is what Argodesign has dubbed “waste as service.” They postulate that Amazon can create a revenue stream out of recyclables, while rewarding users for better habits. An apple thrown out whole might, at the end of the month, cost the user more than one that is eaten. But that same user might get a credit for recycling a can of consumed Diet Coke. At scale, it would be a mindless way for consumers to be greener, allowing Amazon to recycle and compost their goods. And it might lead to some earned back cash, too.

[Illustration: courtesy Argodesign]

A DISQUIETING FUTURE? MAYBE

As irresistible as it may be to open your fridge and see a gleaming produce aisle that’s been automatically, algorithmically delivered staring back at you, of course it’s all equally unsettling, too. Do I really want to buy milk that was stored in my neighbor’s fridge? Wouldn’t I be crazy to let Amazon catalog how much of that Snickers bar I actually ate? Who in their right mind would allow a big corporation to install their own garden in their precious garage?

“Isn’t Etsy proof enough?” Rolston asks. “For Airbnb, Uber, Etsy, the initial reaction was always more abstracted, divorced from the moment of value. ‘I’m not getting in some stranger’s car! I’m not buying random shit from a neighbor down the street! I’m not staying in a stranger’s house! And then, ‘okay!’–it becomes a thing.”

Ficklin chimes in. “I think the argument you’re making is very similar to the privacy argument, where people are creeped out to give privacy to get features,” he says. “But you know what consumers do every time? They give up privacy to get features! People still say, ‘This is gross and creepy!’ but they immediately do it because it’s easier and better.”

CONTENT SOURCED FROM CO.DESIGN

#amazon #wholefoods #drones #hydroponics #hydroponic farming #vertical farming #urban agriculture #urban farming #sharing economy #local food #hyperlocal #farmersmarket #futurism #tech #retail #Argodesign #Amazonbin #Co.Design

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aioinstagram · 6 years

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Salmonella, Washington, Oregon is Trending on 1 Dec 2017 http://ift.tt/2zWlHfj

Top 10 articles about Salmonella:

Salmonella outbreak tied to pre-cut fruit Salmonella outbreak in Oregon, Washington linked to pre-cut fruit Two injured, one in custody after shooting on MAX platform in Gresham Pre-cut watermelon, cantaloupe linked to salmonella outbreak in Wash. and Ore. Health officials warn of salmonella outbreak in precut fruit State announces salmonella outbreak in pre-cut fruit Salmonella infections linked to pre-cut melon sold at Oregon stores Department of Health: Salmonella outbreak linked to pre-cut fruit in Salmonella outbreak sickens 18 in Oregon, Washington 2 Oregon salmonella cases tied to NW outbreak, pre-cut melon

Trending Images of Salmonella on Instagram:

This Salmonella’s photo Trending 1 on Instagram, Photo credit to Instagram

Description: Last week I was infected with salmonella poisoning. The symptoms were so painful that I ended up in the ER twice and hospitalized for 3 days. I’m back at home now, fully recovered and 10 pounds lighter. Thank you to all my family who helped while I was sick. #salmonella

This Salmonella’s photo Trending 2 on Instagram, Photo credit to Instagram

Description: #Throwback to our day at the Chicken Farm when we adopted Sam and Ella #salmonella

This Salmonella’s photo Trending 3 on Instagram, Photo credit to Instagram

Description: AU€T!0N!!!!! THE VERY LAST NAST!!!! That’s right folks. Nasty November is coming to an end! So don’t miss out on the last NASTY PATTY auction of the year! This was hard to hang on to, but I really think it’s the best of this style all month. The yellow horn bumps are UV and especially gross You should probably just BIN for 333 and I’ll ship it anywhere you want It’s really been super fun getting carried away with all of this gross ass shit this month. I’m excited to apply all that I’ve learned to make the most appetizing of things this coming DELICIOUS DECEMBER!!!! AUCTION starts now and ends when I call it. Any number ending in zero starts it off and please raise bids with any number ending in at least one zero. Just 10$ gets the last nasty patty delivered to your house here in the continental US. If you live outside of this delivery area then it may be a few more bucks to get it there. Thanks so much for watching the last nast show and happy bidding!!!! #nastynovember #lastnast #lastlyandextranasty #gross #ew # #salmonella #ebola #fuckthatsdisgusting #UV #glassofig #bestofglass #carbcap #rank #tainted #dailydabber #dabbersdaily #710 #710society #chef #chefslife #burgerlife #healthinspector #dead #eatthisnotthat #grillinit

This Salmonella’s photo Trending 4 on Instagram, Photo credit to Instagram

Description: You can tell I’m comfortable with this situation by the way that I look #reptar#salmonella

This Salmonella’s photo Trending 5 on Instagram, Photo credit to Instagram

Description: So now I have to keep my eye on bae in the kitchen. #cantbetrusted #salmonella #helpme #cookingforbae

This Salmonella’s photo Trending 6 on Instagram, Photo credit to Instagram

Description: Durante el embarazo, más que nunca, la madre debe escoger alimentos seguros para garantizar un adecuado desarrollo del bebé. ¿Conoces alguna otra precaución alimenticia a tomar en cuenta? #LosQueAmo #Amadita #LaboratorioClínico #Toxoplasma #Salmonella

This Salmonella’s photo Trending 7 on Instagram, Photo credit to Instagram

Description: Rocochoe makeup by moi #drag #salmonella

This Salmonella’s photo Trending 8 on Instagram, Photo credit to Instagram

Description: Now that the five second rule has been proven to be a myth, it’s likely that infections of #bacteria such as #salmonella will decrease as people (hopefully) stop eating food they drop on the ground. However, new research in bacterial modification just might mean a lot more salmonella in everyone’s futures. According to a recent #DukeUniversity press release, a team of Duke biomedical researchers have developed a strain of salmonella which they claim can seek out and destroy #braintumors from the inside out. The bacteria, the common, often foodborne strain of Salmonella typhimurium, was genetically altered to seek out an enzyme specific to certain types of brain tumors. Once inside the tumor, the bacteria produces two proteins which essentially eat the tumor from the inside out. Tiny genetically-modified tumor-seeking missiles. According to their press release, the researchers claim this treatment offers a revolutionary new hope for people with these tumors: With a few genetic tweaks, the engineers turned the bacterium into a cancer-seeking missile that produces self-destruct orders deep within tumors. Tests in rat models with extreme cases of the disease showed a remarkable 20 percent survival rate over 100 days—roughly equivalent to 10 human years—with the tumors going into complete remission. One of the major difficulties of creating drugs which can target specific glioblastoma brain tumors is the blood brain barrier. This semipermeable membrane surrounds the brain and separates the blood supply from spinal and cerebral fluids in order to prevent bloodborne pathogens from reaching the brain. According to the Duke researchers’ recently-published data in Molecular Therapy Oncolytics, the salmonella bacteria can overcome this barrier, making it far more effective than conventional drug-based therapies: […] use of bacteria as a carrier for plasmid-mediated expression of proteins affords improved programmability and sustained drug delivery compared to conventional gene therapies. More in comments

This Salmonella’s photo Trending 9 on Instagram, Photo credit to Instagram

Description: #aquafaba It totally works! Next time you cook #chickpeas #garbanzobeans save the cooking water and use it as egg white replacement. After whipping the bean water for about 5mins, I could turn the bowl on the right upside down, without anything sliding out – just like regular #eggwhites No #salmonella worries here

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