Harvard warns: This everyday food might worsen tinnitus

Harvard Medical School has just revealed a disturbing link between a popular food and rising cases of severe hearing issues, including tinnitus. It turns out this everyday food contains alarming levels of a hazardous compound found in nearly 87% of those struggling with persistent ringing or buzzing in the ears.   Can you guess it? A) Aged Cheese (Cheddar) B) Processed Meats C) Dark Chocolate D) Pickles (Fermented Cucumbers) E) Canned Tuna Recent studies show that this hazardous compound accumulates in our bodies over time... Interfering with key brain functions that protect our hearing health and inner ear balance. Not only does it contribute to that frustrating "ringing" sensation, but it's also a newly uncovered root cause of more severe hearing difficulties as we age. And if you think it must be the processed foods... ...you might be in for a surprise. This hearing-harming food may shock you.     mber of musicians employed in a given performance may vary from seventy to over one hundred, depending on the work being played and the venue size. A chamber orchestra (sometimes a concert orchestra) is a smaller ensemble of not more than about fifty musicians. Orchestras that specialize in the Baroque music of, for example, Johann Sebastian Bach and George Frideric Handel, or Classical repertoire, such as that of Haydn and Mozart, tend to be smaller than orchestras performing a Romantic music repertoire such as the symphonies of Ludwig van Beethoven and Johannes Brahms. The typical orchestra grew in size throughout the 18th and 19th centuries, reaching a peak with the large orchestras of as many as 120 players called for in the works of Richard Wagner and later Gustav Mahler. Orchestras are usually led by a conductor who directs the performance with movements of the hands and arms, often made easier for the musicians to see by using a short wooden rod known as a conductor's baton. The conductor unifies the orchestra, sets the tempo, and shapes the sound of the ensemble. The conductor also prepares the orchestra by leading rehearsals before the public concert, in which the conductor provides instructions to the musicians on their interpretation of the music being performed. The leader of the first violin section – commonly called the concertmaster – also plays an important role in leading the musicians. In the Baroque music era (1600–1750), orchestras were oft