input with options: Read the following context and answer the question. Context: I've shared my feelings about Temple Spa before in my review of Repose Aromatherapy Resting Cream. Basically, my first experience was a very pushy salesperson at a wedding fair several years ago which really put me off the brand, and it took me a while to try their products again. But when I did I was really impressed, and I can honestly say that nothing I've reviewed since has disappointed me! Today I'm reviewing Temple Spa Trufflesque, an Ultra Hydration & Radiance Masque for the face. Trufflesque aims to give hydration and radiance to the skin, and plumps to help reduce the appearance of fine lines and wrinkles. It's a luxury mask suitable for all skin types, particularly dry or dull skin, and it helps to rejuvenate tired skin too. The impressive list of ingredients includes black truffles, gold and silk peptides, but unfortunately these expensive additives contribute to Trufflesque's slightly expensive price tag. The first thing that strikes me about this product is the amazing packaging. All Temple Spa products have really amazing, premium packaging, and I feel that they add to the feeling that you are about to use something really special on your skin. The dark glass jar has a gold lid and it is nestled in a gold and chocolate brown box with the most amazingly cute mask brush slotted in too. The mask itself is gold and it shimmers so prettily, if you look closely it's almost as if you can see the particles of real gold! To apply you just paint the golden mask onto your face with the cute little brush (it makes applying the mask so easy) then leave for 15-20 minutes. The mask doesn't dry completely, it stays a little bit tacky to the touch, and I find that it makes my skin tingle quite a bit. For extra benefits you can also then massage the mask into your skin for around 2 minutes, before removing with a damp muslin cloth or flannel. Question: Why was the narrator first put off of the product? Answer:
OPTIONS:
- An experience with a pushy sales person
- The premium packaging
- not enough information
- The product was expensive
output: An experience with a pushy sales person

Q: Read the following context and answer the question. Context: Cooking food is something we have done since the first caveman threw a mammoth steak on the fire. While it is true that cooking does cause chemical changes in food and a loss of some nutrients, it is a clear case of being alert and not alarmed. Every time we cook food, there is some degree of nutrient loss. Exposing food to heat, oxygen or light alters the nutrients found in food. It is not all bad news though because cooking food also has its advantages. Cooking food can increase its digestibility, meaning you will get more nutrients out of it. And even though there may be less of some nutrients from cooking, it is swings and roundabouts as the availability of certain phytonutrients increases. And of course, let's not forget that heating food kills some of the nasty microbes that can cause food poisoning. The principle behind a raw food diet is that cooking food destroys the natural enzymes and nutrients that would otherwise give us optimal health and control body weight. A raw food diet is almost entirely plant-based and includes fruits, vegetables, nuts, seeds, grains, vegetable oils and juices in their natural uncooked state. Now on the pro side for a raw food diet, it means if you are currently eating a lot of processed food, then switching to raw food will be a clear nutritional win. So that gets a big tick. Unquestionably, there are many benefits to eating plenty of fruits and vegetables. These foods are high in nutrients and fibre and low in kilojoules. But is raw superior to cooked? A review of 28 research studies found eaters of both cooked and raw vegetables had a lower risk of cancer compared to people who did not eat many vegetables in the first place. Where the science gets murky is the claim that raw food is better because cooking destroys the enzymes found in plants. It is 100 percent correct that cooking will do this. But so too does digestion. Few enzymes survive their trip through the hydrochloric acid spa bath in the stomach. And those plant enzymes are essential only to the plants. The... Question: Why doesn't raw food give the body access to more enzymes? Answer:

OPTIONS:
- not enough information
- Because the enzymes are destroyed during digestion.
- Because of the presence of nasty microbes.
- Because a raw food diet is mainly plant-based.

A: Because the enzymes are destroyed during digestion.

Read the following context and answer the question. Context: Weight gain is a complex issue. But there is little doubt that the current food environment in Western countries heavy in highly processed salty, sugary, and fatty food has a big role to play. Most of the salt eaten in our diet has been added to food in the manufacturing process. This is in contrast to the small amount of salt naturally present in most foods or what is added at the table or at home in cooking. Salt can be a desirable taste, increasing the palatability of foods in addition to helping preserve it; that's why it is commonly added in processed foods. Combining salt and fat together is thought to be a potent combination in helping to promote passive over-consumption foods. Just think of how moreish salty chips can be. Having a greater liking for salty and fatty foods is associated with eating more kilojoules overall, uncontrolled eating, and overweight in children. This link between overconsumption of food and its degree of saltiness is considered stronger than having a liking for sweet and fatty foods. Teasing out further how salt may influence the over-consumption of fatty foods, sensory researchers from Deakin University recruited 48 healthy adults to take part in a tasting panel. Over four lunchtime sessions (following on from a standardised breakfast that morning), each person ate a meal of macaroni and cheese where the fat and salt content had been manipulated. The four meal combinations were low-fat/low-salt, low-fat/high-salt, high-fat/low-salt and high-fat/high-salt. Participants were encouraged to eat as much as they wished until feeling full. Eating rate, meal agreeability, and subjective ratings of hunger and fullness were also taken. Salt promotes over-eating Eleven percent more kilojoules were consumed when the meals eaten were high in salt. And this was irrespective of if the fat content was high or low. The fat content of the meal didn't result in people eating more food by weight, but because of its greater energy density, that meant more kilojoules were eaten. Question: What was the result of Deakin University's experiment? Answer:

OPTIONS:
- Salt has nothing to do with over-eating
- Salt promotes over-eating
- not enough information
- Most people don't eat salt

Answer:
Salt promotes over-eating