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How to change the DNS of the Vodafone Internet Key How to get around the blackout

Modificare gli indirizzi IP dei server DNS della Int ernet Keys di Vodafone è un'operazione semplicissima! Peccato che tra le centinaia di pagine che stanno ai primi posti tra i risultati di Google, non ne abbia trovato una, quando serviva, che rispondesse in modo completo e funzionale. Altro che pulsante "mi sento fortunato"... O_O
Il problema è che, pur modificando the DNS in the properties of the network connection VMCLite (TCP/IPv4), the settings are reset to the default (automatic) to the next use of the stylus! From this point on, I'm not even tell you what I've read on the forums ... and perhaps you will come across it you too, because in the end you get here!
To resolve this problem simply:
- launch "Vodafone Mobile Connect Lite"
- go menu and select Settings APN
- select Settings manuals
APN - enter in the APN field address web.omnitel.it
- leave fields blank password and user ID
- place respectively in the primary and secondary DNS entries DNS1 and DNS2

And that's it! Finally, you can start your favorite program or access the poker sites before AAMS inhibited because without a license!
When I get a little 'time to better explain what it is .. but for now happy with this! ;)

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Avoiding unnecessary words about the legitimacy or otherwise of the matter, there are several ways to get around the blackout - introduced by "Decree Ministry of the Economy" italiano - dei siti di Casino online e dei siti di scommesse sportive . Tutto sta nel bypassare i server DNS italiani e puntare, in altro modo, all'indirizzo IP del sito che si vuole navigare. Per fare ciò è possibile:

• utilizzare direttamente l'indirizzo IP del sito piuttosto che l' hostname : occorre quindi memorizzarselo prima che il sito venga oscurato, ovviamente!
  ad es. l'indirizzo IP di bet365.com è 81.94.208.20

• modificare gli indirizzi IP dei DNS utilizzati dal proprio router e/o dalla propria scheda di rete: una buona alternativa sono quelli di OpenDNS ( 208.67.222.222 e 208.67.220.220 )
  
  
  Sull'argomento, comunque, esistono diversi forum di discussione... per me, invece, la discussione finisce qui: devo andare a scommettere su Juventus-Reggina! :D
  

Pescetarians And Weight Loss

LA SAZIETA': MECCANISMI DI REGOLAZIONE

Il perfetto funzionamento psico-fisico dell’organismo permette di gestire e regolare il peso corporeo. Il corpo deve, infatti, bilanciare attentamente il giusto apporto di calorie e dei diversi tipi di sostanze nutritive al fine di mantenere un equilibrio pressoché perfetto.
In questo senso, la fame e la sazietà rappresentano due fortissimi impulsi regolatori nel comportamento alimentare. Ora, siccome per quanto riguarda la sensazione di fame sembrano non esserci problemi nella maggior parte della popolazione, mi sembra opportuno approfondire il concetto di sazietà.
Si tratta dei meccanismi che risultano coinvolti nella cessazione dell’atto di mangiare (meglio definiti come “cascata della sazietà”).
First of all we should mention the satiating power of food, ie capacity that the food itself has to eliminate the desire to continue eating. There are foods in general "statistically more satiating" than others (especially foods high in fat), but subjectively I would say that individuals learn that certain foods are more or less satiating and this is often a factor influencing the food choices.
Another process that leads to satiety and food sensory effects: it favors the disruption of having to eat the food available with sensory characteristics similar to those just made. Here is the success of many "mono-diet (eg diet banana, potato diet, diet soup ...) for which you get to bring a person to prefer not to eat rather than continue with a mono-food diet! This effect is, in my opinion, one of the many wonders nell'autoregolazione food: What could be better, in kind, to induce the man to promote a nutritionally varied diet?
Another category of factors affecting the satiety are all what are called post-ingestion processes. Increases satiety increased gastric dilatation, as long as stomach emptying (fatty foods are the last to leave this body), the greater or lesser stimulation of receptors along the intestinal tract, etc. ..
A final component that should be mentioned also concerns the effect of post-absorption of food. These are the effect of food once it is absorbed by the intestinal villi and released (in the form of simple substances) in the bloodstream. The amount of substances such as glucose and amino acids in the blood determines strongly the feeling of research / abandonment of the food. Having a blood glucose (sugar content in the blood) is to be low in energy emergency, and then, physiologically, the satiety gives way to a sense of hunger and appetite for real then.
Recently, attention is turning to a substance that seems to act strongly on hunger-satiety-weight Body: leptin. It is a kind of information that continues at all times inform the brain about the amount of fat in the body. The fat decrease? Leptin blocks the satiety and urges us to eat. Almost had a spy inside that leaves no escape in case of war being overweight!
Fortunately, however, studies at both the biochemical mechanisms at the level of feeding behavior, leave ample room for work in those who strongly wish to change your eating style in particular and life in the broadest sense.

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IL CIOCCOLATO: TANTE VIRTU' DA SCOPRIRE

lot of the virtues of chocolate! There is even talk healing properties of this wonderful black gold.
Recently, researchers at the University of L'Aquila found that 100g of dark chocolate a day, served for 15 consecutive days, lower blood pressure and improve sugar metabolism.
The curative effects were found to be attributed to flavonols, compounds with antioxidant properties and protects the blood vessels and heart, and bioavailability of nitric oxide, which acts on pressure and metabolism.
A curiosity: chocolate consumption during pregnancy would foster serenity in the vitality of the unborn. Researchers at the University of Helsinki, involving 300 pregnant women and have followed them during pregnancy: it was found that children of mothers most delicious chocolate were not only more relaxed but also more active than others. Most likely this is due both to the effect (chemical), anti-stress chocolate is all 'psychological effect (I mean the well-being and to' appeasement in the face of a bar of chocolate ...).
Eating chocolate also may help combat certain types of intestinal tumors. The procianidrine (molecules contained in cocoa) protects cancer cells from degeneration. According to the Daily Express, scientists at Georgetown University in Washington conducted a series of tests with a synthetic version of procianidrine (The GECGC): the results showed that having a positive effect on four cancers, especially in two varieties of bowel cancer, where the substance is able to slow tumor growth by 50%.
course, the consumption of chocolate goes well weighted against the benefits because the cost in order of energy intake is very high. Who introduced chocolate to the diet advice a few small sacrifices to keep in balance the daily energy intake.

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This copy of Windows is not genuine!

Non so per quale misterioso motivo, la mia copia autentica di Windows Vista continua saltuariamente a uscirsene fuori con questo irritante messaggio, impresso in fondo a destra nel desktop: "Questa copia di Windows non è autentica".
Niente, neppure un punto esclamativo che ironizzi sull'inattesa situazione.. vorrebbero proprio farmelo credere, ma questa volta è autentica cacchio.. almeno questa copia, lo è!
Il messaggio, anche questo per cause ancora ignote, scompare dopo qualche riavvio senza che ne rimanga alcuna traccia...
A volte, prima della inquietante scritta sul desktop, è possibile che compaia un ulteriore messaggio, in una squallida dialog come questa:

"Spedizione aggiornamento facoltativa non funzionante"

"Il software in uso potrebbe essere contraffatto"

"Per usare tutte le funzionalità di Microsoft Windows,
come Tutti gli aggiornamenti da Windows Update,
ottenere gli ultimi aggiornamenti e ricevere il supporto tecnico,
you should verify the authenticity of your copy of Microsoft Windows in use "

" Connect to the Internet to solve the problem "

So, let me know, your computer crashes, intimacy that are counterfeit, because a phantom, not specified or approved, "dispatch update OPTIONAL" appears to be broken?!?
What do you mean?! but who are you? what did you do?! And above all: what the heck you wanted to send?? O_o
The disturbing situation occurs again, at least in my case, with a nearly bi-monthly, but always from day to day, without any apparent cause.
On the Internet I found many cases similar to mine, but anyone who has seriously investigated the possible causes of the problem.
Pending understand something more - and to share with you the possible discovery - I can tell you what I noticed and / or suspicion

• message appears when I connect to the internet for a few days or when they are behind an HTTP proxy: it is possible that Windows Vista will, inevitably, to verify the license with a certain frequency that can not be denied!
  Once we were the ones who decide what software could and should do .. Today, however, must be his grateful if you do understand what they are doing and what they claim to not lock continuously ...
  
• the message will disappear when Windows Vista re-establishes a connection to the Intenet and is therefore able to reactivate your copy
  

E 'in every way possible to use the Windows software license management - command " slmgr.vbs " - to investigate the possible causes and groped some solution:


In particular, opening the command console with administrator privileges, you can type the command " slmgr.vbs / ato " to force the activation of license.
To ensure the effective outcome of any operation is always necessary to restart the computer ...
will This is the right time?!? ... O_o ...

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Il Tè verde

Green tea comes from the buds of the leaves of the plant "Camellia sinensis, the same as the black tea we all know. Indeed, to be precise, there are three types of tea: black, oolong and green, falling exclusively under the type of work (in particular the different duration of fermentation of the leaves). In type "green" leaves, freshly picked, they are "washed" steam and immediately dried to prevent fermentation. Through this process the active ingredients remain the same and you lose a bit 'of protein.
that these drinks were a panacea, a kind of elixir of life, said the East for centuries, so that in the East of tea (green rigorously: the black, considered to be of low quality, we reserve the West) is the national drink . As early as 2700 BC narra di un imperatore, bevitore di tè, che era solito mettere le foglie della pianta dentro una brocca di acqua calda dando così inizio a questa affascinante usanza.
Tante sono state le ricerche su questa bevanda ed i primi studi risalgono a più di dieci anni fa. Decine sono le ricerche pubblicate su riviste scientifiche di rilievo, da Jama (Journal of American Medical Association) a Lancet.
Uno degli ultimi interessanti sviluppi è stato lo scoprirne le stupefacenti proprietà anti-invecchiamento ed anti-cancro. Una piccola curiostà: la “pulce” nacque osservando la straordinaria longevità, in Oriente, delle donne che insegnano la cerimonia del tè e che quindi assumono molto più tè rispetto alla media. Inoltre, tra i ricercatori di tutto il mondo nacque quello che poi fu definito il “paradosso nipponico”: perché i Giapponesi, tra i più forti fumatori al mondo, si ammalano meno che altrove di tumore al polmone?
Ciò è dovuto al potere dei componenti del tè verde, in particolare un tipo di costituenti fornisce i maggiori benefici per la salute: i polifenoli, in particolare delle catechine con potenti proprietà antiossidanti. Sembra, addirittura che un tipo di queste, le EGCG (epigallocatechine-galato), abbia un potere antiossidante 20 volte più forte della vitamina E. Il segreto (fornitomi da un amico orientale) per prepararlo correttamente: mettere un paio di grammi di tè in fondo ad una cup or teapot and fill with one part cold water and hot water (boiling water deteriorates the leaves), leave to infuse for 2-4 minutes, strain and add any honey or brown sugar, milk ever since the casein contained in it could neutralize the polyphenols. So .... Good cup at all!

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I cibi dell'estate

E 'arrived last summer: the time of the sun, of joy, energy manifests.
After the winter torpor, we are going to change more or less drastically our habits, even among all those foods.
What will change, or what should change in our power with the advent of hot summer days?
Surely the first change is the total calorie intake: if the winter has led to medium-high caloric intake it is time to reduce the calories consumed with food: it is no longer necessary to "speed up the carburetor" to defend cold, rather it wants to lessen our commitment digestive preferring fresh and light.
The excess fat we do not need more, we no longer have to "isolate" the entire body with a layer of fat, and we must allow the exchange between us and the external environment more complete: the energy accumulated in winter must be open outside and free.
therefore diminish the consumption of foods high in fat, especially animal products (butter, fatty meats, sausages, fatty cheeses, yogurt, pastries, creams) and increase the revenue of mono-and polyunsaturated fats (extra virgin olive oil, fish blue, dried fruit).
We cover our tables of fruit (at least 400g per day) and vegetables (at least 500g per day). Summer Fruits and vegetables are rich in water as opposed to those typically winter because nature knows what our bodies need at any time of year. Under the scorching sun of the summer we need water and minerals (watermelon, melon, tomato), for the rays Needless to ultraviolet beta carotene (carrots, cantaloupe, peppers), issued by the sweat and the consequent loss of minerals we need natural supplements of potassium (apricots, cantaloupe, peaches).
But a warning is better than the others: drink lots of water! If in winter the average recommended amount is 1 ml per kcal consumed, in summer we get to 1.5 ml per kcal. We strongly advise against alcohol and spirits: quench little and, in part, is dissipated as heat from the body (something that certainly we do not need ...) Also, to prevent food-borne diseases often typical of this period, it is important to eat fresh foods when cooked and eaten immediately.

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La Pizza Napoletana

Neapolitan pizza: PROPERTIES ', strengths and weaknesses

It' s almost always the question that is placed at the end of a visit, "I leave at least one pizza a week ...?".
Yes, it seems that you can not do without it: the pizza in its colors and scents is always a moment of joy and sharing with friends ...
But, let's see a little 'closer this wonderful dish Mediterranean diet.
In general, dietitians and nutritionists have never been soft on this food, often because it is the basis of failure by virtue of the important nutritional caloric intake, other times because it underlines the low digestibility (after eating the pizza I bloated as hell! "," I weight the day after eating the pizza and 1 kg more!).
The pizza, as well as bread and pasta (the 3 "P" so beloved by women. ...) Is one of the cornerstones of Italian food, the base of a food pyramid that sees its complex carbohydrates (including pizza is basically made up) as the most representative of the daily diet.
try to better understand the nutritional aspect: INRAN (ex istituto nazionale di nutrizione) per pizza pomodoro e mozzarella fornisce la seguente ripartizione su 100g di prodotto: 271 kcal, 52,9g di carboidrati, 5,6 di proteine, 5,6 di grassi.
Cosa dedurre? Sicuramente che l’apporto di carboidrati (circa il 73%) ben si allinea alle indicazioni della dieta mediterranea, ma laddove si vadano ad analizzare i grassi ci si accorge che l’80% sono di origine animale (ossia prevale la quota del grasso della mozzarella o di eventuale strutto nell’impasto su quella dell’olio di oliva aggiunto). In più, certamente si deduce che la pizza non è ipocalorica: in media una pizza comporta un’assunzione di circa 900 kcal, cioè quasi il 50% del totale delle kcal daily.
But if I stop for a while 'thinking with the mind "professional" and I urge the heart (and throat ...) and I can definitely say that we are talking about a genuine, good and deserves universal competence and passion the person who prepares and who the taste.
For hundreds of years, along with spaghetti and fish, pizza has been a major source of livelihood for most of a slice of the population, especially in the southern Italian.
abuse is not recommended, but a pizza every now and then, perhaps simpler, is much better than burgers, sandwiches or fried foods of all kinds. Much beloved by children, can be a great meal for those particularly picky or difficult to accept new foods. Do not forget, moreover, another important positive feature of Pizza: Allows an evening happy tears outside the home without your wallet!

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Il Miele

ancient food that has remained almost unchanged over the millennia its relationship with man.
Classical mythology shows that the food of the gods, to mortals given to comfort in the difficulties, pains and trials of everyday life. Honey as an alternative to ragweed, that mythology is restricted exclusively to the gods.
Through the various civilizations of Egypt, Babylonians, Romans and Hindus, honey has also passed on his healing powers, keeping alive the magical role that nature plays in human life. Each
honey brings not only the unique characteristics of its territory of origin and its specific flowering after which it lives, but also its specific therapeutic value.
Why not do well you must be an expensive honey "monoflora", for example, honey pine, fir, eucalyptus, lavender or thyme, usually prescribed in respiratory diseases. If you crop recently, is very effective even a good number of wild flower honey (poliflora), although it seems now shown that darker honeys tend to have a higher content of phenolic compounds that may be responsible for the positive antioxidant properties. Moreover, as suggested by recent studies (but surely our grandmothers knew already!), The viscosity of honey was an emollient on the respiratory system.
One of the latest research comes from the Medical Department of Pennsylvania State University: 105 patients aged 2 to 18 years, who had an upper respiratory tract and coughing, were divided into 3 groups. About half an hour before bedtime, one group was given honey, according to a joint-counter sedative for coughs, the third group no treatment. Well, honey has proved the most effective in all parameters evaluated. In conclusion should also be noted that honey has no side-effects of a synthetic drug and is certainly preferable to the palate (for adults and children)!

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Probiotici, Latti Addizionali

yoghurt, probiotics, MILK AND OMEGA3 added plant sterols.

Once upon a time the milk and yogurt ... We went to the supermarket, we headed up to the counter fridge and we had a choice of whole or skimmed milk, yogurt or fruit, dense or drink.
Today, we head to the counter fridge and it opens up a world: milk with added omega-3 that is good for the heart, milk with plant sterol that lowers cholesterol, lactic acid bacteria from yogurt with unknown names and disturbing that regularize the bowel function and enhance the immune system ... .. but what should we do? We can choose a product in peace without first achieving a degree in molecular biology?!
We try to do some 'clarity, because I believe that consumers have a right to know to choose without fear that a "bifidus" alien to terrorize them into nightmares ...
What are milk added? In practice this is milk (usually cow) with the addition of substances that are "good" at something. Today there are mainly latti con Omega-3 e/o con steroli vegetali.
Gli omega 3 sono degli acidi grassi indispensabili per uno stato ottimale della salute umana che si trovano principalmente nel pesce. Sono grassi polinsaturi, ossia liquidi a temperatura ambiente e ricchi di “spezzettamenti” nella loro composizione chimica. E’ ormai noto che un’adeguata introduzione con la dieta di questi grassi riduca i fenomeni infiammatori e la possibilità di sviluppare fenomeni di aterosclerosi e patologie cardiache in generale. Aggiungerli al latte significa aumentare (sempre considerando la quantità individuale di assunzione di latte al giorno.)gli introiti di questi grassi. Ora, vorrei sottolineare che la dieta mediterranea è già di per sé caratterizzata a healthy balance (and I stress the word "BALANCE") between the various types of fatty acids and going to propose a food imbalances that the situation in favor of omega-3 may not be necessary, if not harmful. All those "chopped" in the chemical chain are "weak points" of the test and if one part is useful, too, become harmful. So, apart from marketing, say that if the diet is very poor and dull (low intake of fish, over-consumption of animal fat ..) can be useful to take these products, but certainly not out of control of the daily amount taken.
and plant sterols? It also called plant sterols and lower the level blood cholesterol in part by blocking the absorption of cholesterol in the intestine. Many studies show that between 1 and 3 grams of phytosterols per day for several weeks helps reduce plasma cholesterol. Of course, add to milk or yogurt becomes a daily habit that can be taken by the consumer to try to solve a metabolic problem. Nevertheless, we are products designed exclusively for people with high cholesterol, not intended for pregnant women, breastfeeding or for children under the age of 5 anni.Ultimo mention of probiotics: are substances that promote the growth of microorganisms with beneficial effects for the colon and the body in general. Are shown in tutti i casi di “disbiosi” intestinale (quando è presente colite, stitichezza, gonfiore addominale, diarrea). Nessuna grande controindicazione, ma, come per tutte le cose, non esageriamo mai con le quantità.

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Il Carciofo e i suoi benefici

PROPRIETA’ E BENEFICI NEL CONSUMO DEL CARCIOFO

“Contro il logorio della vita moderna…”: così recitava la pubblicità di una nota marca di amari che qualcuno sicuramente ricorda…
“Oda a la Alcachofa” (Ode al Carciofo) scrisse Pablo Neruda in una raccolta di poemi…
Ebbene si: stiamo parlando di un vero e proprio protagonista, un principe nell’alimentazione e nella cucina: il carciofo.
Mammole romane, violetti di Toscana, spinosi di Liguria sono le varietà più diffuse ed in piena produzione fra Marzo ed Aprile.
Il Cynaria scolymus (questo il nome botanico) è uno degli ortaggi più sani e saporiti che la natura metta a disposizione, anche se le virtù attribuitegli sono in gran parte merito dell’intera pianta e non solo del capolino floreale (che comunemente mangiamo) colto prima che si apra in un meraviglioso fiore.
Un alimento squisito sia crudo che cotto nelle numerose e golose preparazioni della tradizione.
Principalmente da sottolineare l’attività coleretica del carciofo (capacità stimulation on the production of bile) and cholagogue (ability to facilitate the evacuation of bile in the intestines). In particular, a substance appears to be primarily active in this regard: cynarin, the bitter principle which characterizes the flavor of the artichoke. A "Bitter" which is good, as claimed by Rudolf Steiner (Anthroposophy modern father), "a bitter taste that is refreshing healthy heart and liver of fatigued or ill."
addition, they have now demonstrated the cholesterol-lowering activity (decreases plasma levels of LDL cholesterol, "bad") and ipotriglicerimizzante (decreases plasma levels of triglycerides), then in general, decreases the amount of fat circulating in the blood (lipemia). The therapeutic dose seems to vary from 60 mg to 1.5 g cynarin per day, or 100-300g of artichokes a day for a long enough period of at least 2-3 months. Almost
therapy "pharmacology" that nature provides to purify during the awakening of spring, a beautiful flower that will wipe the blood and liver after the long winter slumber.
To underline the good amount of magnesium, phosphorus, calcium, iron and vit.B1.
also good fiber intake, essentially none of type (7.6 g/100g), although it is specified that the artichoke is a vegetable "From the fiber robust", ie the filaments that characterize it are especially hard to swallow in case of irritable bowel, flatulence, dyspepsia in general and intestinal diverticulosis.
E 'contraindicated for breastfeeding women because it disrupts the production of milk. Finally, a curiosity: it has the property of curdling milk.

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TV the day before

Few people know this but there a site where you can review in a quiet setting, programs and films aired a few days earlier.

The project, still under development and not completely "stable", is developed by TILAB (Lab Telecom Italy) and provides the user with a set of functions that go well beyond simple video on demand.
With the "TV the day before" no longer lose no transmission, no episode of your favorite show or sporting event: the time you can watch all the programs you want. The "TV the day before" records for you all transmissions, giving you a personalized television guide, through which you can calmly look at all the program titles of the previous days, so choose what you want to see at that moment. The "TV the day before" you search for broadcasts of the past, dealing with a specific topic, so you can review all together.
In fact, more than "TV the day before" could call it "TV in the month before" Whereas it is possible to view broadcasts aired until about a month ago!
Ah, the address is www.tvdelgiornoprima.it ! Nothing so hard to remember .. ENJOY! :)

UPDATE [20 July 2009]
As expected, the "TV the day before" is becoming something else, unfortunately, probably quite a paid service !
This is the email I received today from the old staff:

Dear colleague,

TVdelgiornoprima is renewed and the Next comes TV, web TV Next Open Innovation in order to access personalized TV content on demand and near real time. To find out
Next TV and trialling the new service, we invite you to subscribe to the portal site http://nextopeninnovation.it/ / next / register.html and respond to this email indicating your nickname on Next.

Hurry, the number of participants is limited.

What about .. we shall see what will come out, hoping it will be a service to everyone.