We were really pleased with the result! The post about the Carnivore "bread" we used as a base for it, is here:
Carnivore AND Keto Flatbread - make it with only 3 INGREDIENTS!Full recipe can be found here: https://lowcarbabode.com/carnivore-flatbread-keto-grain-free/
In the realm of avian research, the chicks with the glow-in-the-dark beaks and feet might one day rock the poultry world.I wish I could be more enthusiastic. The problem is, when you start genetically modifying plants or animals, you may solve a problem in the short term. But in the longer term, you may be creating bigger problems, caused by unforeseen side effects of deliberate genetic modifications, and by worse threats from diseases/insects predators that evolve themselves or change their behavior to adapt to the new genetically altered plant/animal.
British scientists say they have genetically modified chickens in a bid to block bird flu and that early experiments show promise for fighting off the disease that has devastated the U.S. poultry and egg industries.
Their research, which has been backed by the UK government and top chicken companies, could potentially prevent repeats of this year's wipeout: 48 million chickens and turkeys killed because of the disease since December in the United States alone.
But these promising chickens - injected with a fluorescent protein to distinguish them from normal birds in experiments - won't likely gatecrash their way into poultry production any time soon. Health regulators around the world have yet to approve any animals bred as genetically modified organisms (GMOs) for use in food because of long-standing safety and environmental concerns.
Bird flu has become a global concern among researchers over the past decade because of its threat to poultry and human health, and UK researchers have been toiling in genetic engineering for years to control its spread.
People who are in close contact with infected poultry are most at risk for flu infections, and scientists are concerned about the risk for a human pandemic if the virus infects someone and then mutates. No humans have been infected in the latest U.S. outbreak, but there have been cases in Asia in recent years.
"The public is obviously aware of these outbreaks when they're reported and wondering why there's not more done to control it," said Laurence Tiley, a senior lecturer in molecular virology at the University of Cambridge, who is involved in the experiments.
[...]
At Cambridge and the University of Edinburgh's Roslin Institute, scientists are using genetic engineering to try to control bird flu in two ways: by blocking initial infections in egg-laying chickens and preventing birds from transmitting the virus if they become infected.
[...]
To genetically engineer chickens, the UK researchers inject a "decoy" gene into a cluster of cells on the yolk of a newly laid egg. The egg will hatch into a chick containing the decoy gene, which it will be able to pass on to its offspring.
The decoy gene is injected into the chicken chromosome alongside the fluorescent protein that makes the birds glow under ultraviolet light, similar to glow-in-the-dark posters in college dorm rooms. The birds would not be bred to glow if they are commercialized.
When the modified birds come into contact with the flu, their genetic code is designed to trick the virus into copying the decoy and to inhibit the virus' ability to reproduce itself.
In one study with a form of decoy, scientists put 16 infected conventional chickens in contact with a mixture of 16 normal and 16 GMO chickens that contained a decoy. The GMO birds were found to be less susceptible and succumbed to infection more slowly than the conventional birds, said Tiley.
FARMER PROTECTIONS
A more flu-resistant bird could be a notable advance from the basic steps that farmers now rely on to avoid infections in barns, including banning visitors and disinfecting vehicle wheels.
Wild ducks, which can carry the virus, are thought to have spread the disease in the United States by dropping contaminated feces and feathers on farms. Humans can then transport the disease on their boots and trucks. [...]
Many of the 3.8 million egg-laying hens in an Iowa flock probably have bird flu as the biggest single outbreak of the virus reported in the U.S. added to concerns that turkey and egg supplies will be hampered by the disease.
“Despite best efforts, we now confirm many of our birds are testing positive” for avian influenza, closely held Sonstegard Foods Co. said in a statement dated April 20. The company said its Sunrise Farms unit close to Harris, Iowa, in Osceola County has 3.8 million hens.
The U.S. in February 1 had 362.1 million egg-laying hens, and Iowa with about 59.6 million is the state with the most, the latest government data on March 23 showed. Commercial turkey flocks with more than 2 million birds in eight states have been reported with the virus by the U.S. Department of Agriculture
“A lot of poultry meat and eggs won’t make it to market,” John Glisson, a vice president of research at the U.S. Poultry & Egg Association, said during a panel discussion Tuesday at a National Chicken Council conference in Cambridge, Maryland. The U.S. and Canada are “implementing plans that have been set up for years” to fight disease, he said.
Hormel Foods Corp., the owner of Jennie-O turkeys, said Monday that annual profit may be eroded because the virus is hampering production. The company’s shares headed for the biggest decline in six weeks.
[...]
Before Monday, avian flu was found primarily in commercial turkey flocks, particularly in Minnesota, the largest U.S. producer.
The virus was first confirmed in a commercial turkey flock in the central U.S. last month after an outbreak began in wild birds and backyard flocks in the western U.S. in late 2014.
The disease has been found in some states that fall along a Mississippi River migratory route for waterfowl. China has halted all U.S. poultry imports since January, and other nations have imposed bans. Birds in flocks detected with the virus don’t enter the food system, according to the USDA.
“It’s not a food safety issue, it’s not a human-health concern, but we certainly are worried for this particular flock owner” in Iowa, Randy Olson, the executive director of the state’s egg council and poultry association, said Tuesday in a telephone interview. “We’re worried about the spread of this disease, and we’re encouraging all flock owners whether they have hundreds of birds or just a few in their backyards to practice very strict biosecurity." [...]
[...] Biosecurity steps to protect your flockBasically, no free range chickens. And what is a back-yard chicken, if not free-range?
In order to help flock owners to keep their birds healthy by preventing disease, biosecurity is a must! Introductions of HPAI come from waterfowl (ducks and geese) and gulls that come to Minnesota. Once poultry are infected, they can spread the disease to new flocks. Now is a great time to review your biosecurity. The USDA provides the following tips on preventing AI in your poultry:
Keep your distance (separating your poultry from disease introduction). Some examples are:
Restrict access from wildlife and wild birds to your birds by use of enclosed shelter and fencing of the outdoor areas. Use of smaller mesh hardware cloth which allows exclusion of wild birds while still allowing outdoor exposure.
Caretakers should not have contact with other poultry or birds prior to contact with their own birds. Restrict access to your poultry if your visitors have birds of their own.
Keep different species of poultry and age groups separated due to differences in susceptibility.
Look at your own setting, what can you do to prevent your birds from contact with other birds that could introduce HPAI?
Keep it clean (cleaning and disinfecting). Some examples are:
Keep feeders and waterers clean and out of reach of wild birds. Clean up feed spills.
Change feeding practices if wild birds continue to be present.
Use dedicated or clean clothing and foot wear when working with poultry
Clean and then disinfect equipment that comes in contact with your birds such as shovels and rakes.
Conduct frequent cleaning and disinfecting of housing areas and equipment to limit contact of birds with their waste.
Evaluate your practices. Is it clean or is there room for improvement?
Don't haul disease home. Some examples are:
Introduction of new birds or returning birds to the flock after exhibition. Keep them separated for at least 30 days.
Returning dirty crates or other equipment back to the property without cleaning and disinfecting. This includes the tires on the vehicles and trailers.
Take a look and be critical. Is that site where you have set up a quarantine really separated well enough to keep your flock safe? Where do you clean crates? Can the runoff get to your birds?
Don't borrow disease from your neighbors
Don't share equipment or reuse materials like egg cartons from neighbors and bird owners, you could be borrowing disease.
Do you have what you need to separate yourself from your friends and neighbors? Now is the time to get the equipment and supplies you need to make that possible. [...]
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We ran an unofficial office poll at NPR last week, via email: "Where do you weigh in on eggnog? Love it? Hate it?"It goes on to offer two recipies. Follow the link to find them.
Those who hate it really hate it. They used words like "detest," "loathe" and "ick." They also used font sizes well above 14 point and broke out the red type to emphasize their distaste.
But the haters were in the minority. By about 2 to 1, NPR is an eggnog drinkin' kind of place, but — and this was emphasized by many — only if it's eggnog done right. That means: not too sweet, not too thick and just the perfect amount of booze.
Fortunately, we might be able to satisfy the lovers and convert some of the haters with Maria del Mar Sacasa's recipe for this seasonal concoction.
See, the author of Winter Cocktails was once an eggnog hater, too. Her first encounter with eggnog at a holiday party had her covertly pouring her drink into a potted plant. There was plenty not to like. "How it tasted," she recalls, "how awful the texture!"
Years later, while researching the drink for her book, she realized she might have been put off by eggnog done badly.
"I ran out to the supermarket and I bought a few of the eggnogs and I tried everything from the really cheap versions in the cartons to the higher end ones, and unfortunately they were exactly what I did not want in my eggnog," del Mar Sacasa says.
That is to say, artificially flavored, flat tasting, too sweet and too thick (these are similar complaints that cropped up in NPR's unofficial office poll).
So del Mar Sacasa set out to make her own eggnog.
"I tested a lot of recipes I found in books and in magazines and online and I did come across a few that had an interesting twist, which was adding egg whites whipped into soft peaks into the mixture," del Mar Sacasa says. "And this gave it this really beautiful airy, fluffy quality, similar to cappuccino."
After playing with milk-to-booze ratios and spice combinations, del Mar Sacasa believes she has the perfect recipe for basic eggnog. "This tastes like melted ice cream. It does. I promise." [...]
[...] Aquaponics is a hybrid food growing technology combining the best of aqua-culture (growing fish) and hydroponics (growing veggies without soil), and it’s completely organic because the fish waste is your natural fertilizer and that means no pesticides. Aquaponics USA is dedicated to sharing information, developing products and bringing awareness of this life sustaining technology to every American home and School because it’s time Americans become Food Independent. [...]
May 30, 2012 -- If you have gout, you may want to pass on the liver and keep the anchovies off the pizza.
People who had the highest amounts of compounds called purines in their diets increased their risk of having a gout flare-up by almost five times compared to those eating the least purine-rich foods, a new study shows.
Foods with the highest purine content include liver, organ, and game meats, sardines, mussels, anchovies, herring, and beer.
Foods with moderate levels of purine include red meats, chicken, fish, asparagus, mushrooms, peas, beans, lentils, cauliflower, and spinach.
Although a purine-rich diet has long been considered a risk factor for recurrent gout attacks, this is the first large study to explore this connection and quantify it.
[...]
For the study, which appears in the journal Annals of the Rheumatic Diseases, scientists tracked 633 people with gout and monitored their health online for one year. More than three-quarters of the volunteers were men, and their average age was 54.
During the study period, each person was asked to submit information about any gout attacks they had. These details included any potential triggers and dietary information for the two days leading up to the attack, their symptoms, and what drugs they were taking to manage the condition.
As a comparison, participants also provided this same information over a two-day period every three months when they did not have a gout flare-up.
Purine-rich foods can trigger a gout flare-up relatively quickly -- often within two days of eating higher amounts of them, researchers found.
The odds of a gout flare-up were greater when purine came from animal food sources than from plant sources.
"Avoiding or reducing purine-rich foods intake, especially of animal origin, may help reduce the risk of recurrent gout attacks," the study concludes.
[...]
3,547 - the maximum number of people the Titanic could carry.
2,223 - the number of people aboard (passengers and crew).
13 - the number of honeymooning couples on the voyage.
Read more facts about the Titanic passengers -->
14,000 - the gallons of drinking water used every 24 hours.
40,000 - the number of fresh eggs in the ship's provisions.
1,000 - the number of bottles of wine taken aboard.
Read more facts about the food on the Titanic -->
64 - the number of lifeboats the Titanic was equipped to carry.
20 - the number of lifeboats she actually carried.
28 - the number of people on board the first lifeboat out of a capacity of 65 people.
Read more facts about the Titanic lifeboats -->
6 - the number of warnings of icebergs the Titanic received before the collision.
160 - the minutes it took the Titanic to sink after hitting the iceberg (2 hours and 40 minutes).
-2 - the temperature of the sea water in centigrade.
Read more facts about the Titanic sinking -->
31.6 - the total percentage of passengers and crew who survived.
53.4 - the percentage who could have survived, given the number of spaces available on the Titanic lifeboats.
2 - the number of dogs who survived (lapdogs taken aboard lifeboats by their owners).
[...]
[...]
Common Myths and Facts
Myth: The Titanic was touted by the White Star Line as being unsinkable.
Though many experts at the time did proclaim the Titanic "practically unsinkable" because of the addition of the watertight doors, she was not described as unsinkable by anyone responsible for her creation until after the fact. When informed of the Titanic's predicament, White Star Line Vice President P.A.S. Franklin was quoted as saying, "We place absolute confidence in the Titanic. We believe the boat is unsinkable."
Alhough, one promotional brochure put out by the White Star Line did say, "...as far as it is possible to do, these two wonderful vessels are designed to be unsinkable."
Myth: The Titanic was trying to set a speed record, causing them to ignore the important warnings.
This was not true for many reasons, the first being that they had chosen a longer, more southern route. It was slower but they hoped to avoid ice. We also have to remember that travel and communication was not as it is today. An early arrival would have required that travel arrangements be made days or weeks in advance for the arriving passengers. If they arrived a day early, most of them would have been left standing at the docks for another day. In addition to this fact, the last boiler had never been lit. Even if it had been lit, breaking the record would have required a full 26 knots, but the Titanic's top speed was 21 knots. Even attempting to break the record would have risked severe engine damage.
Quote from an interview before launch: "'Will she ever dock on Tuesday?'
'No,' Smith said emphatically, 'and there will be no attempt to bring her in on Tuesday. She was built for a Wednesday ship and her run this first voyage has demonstrated that she will fulfill the expectations of the builders.' Mr. Ismay said that on her return trip she would steam at 21 knots the first day then gradually work her speed to see what her engines could do."
However, the captain was concerned with being on time, which most likely led to his failure to slow down in ice-laden waters.
Myth: Third class passengers were locked below deck to keep them from getting off the ship.
While 201 first class passengers survived and 173 second class passengers survived, far more third class passengers perished. However, there was actually no attempt to keep third class passengers from getting into the lifeboats, or to divide potential survivors by class in any way. The trouble for third class was from several factors. First of all, many of them did not speak English and did not understand the orders to go to the boat deck. They had to be led to the boats, and even then many refused to board. Most of the surviving third class passengers actually had English surnames, indicating that they understood the danger and weren't as suspicious about getting into the lifeboats. Third class passengers also had much further to go to get to the boat deck, leaving them last on deck, with many still arriving after the lifeboats had already launched.
Myth: The Titanic did not have enough lifeboats because the of the owners' pride and vanity.
Actually, the number of lifeboats on the Titanic met the legal requirements at the time. The trouble lay in outdated laws that did not account for a ship the sheer size of the Titanic. However, there were more passengers than the lifeboats could accommodate, and many were launched at less than full capacity. They had the capacity to save 1,178, but in the end the Carpathian rescued only 705 survivors.
Myth: J. Bruce Ismay was a coward who saved himself, while allowing so many others to die.
Chief Executive of the White Star Line, J. Bruce Ismay was accused by many of being a selfish man who took a seat on one of the remaining lifeboats, leaving women and children to die. He was vilified by the American press for his decisions, but the press doesn't always get things right.
Ismay was described as an extremely shy man by people who knew him, a trait that was often mistaken for arrogance. During the inquiry into the Titanic disaster, a number of women came forward saying that it was Mr. Ismay himself who convinced them to board the lifeboats. Only after all of the surrounding women and children were boarded did he take his seat. [...]
Astonishingly, the tragedy of Titanic was anticipated in stories written before the ship set sail. The most striking is “The Sinking of a Modern Liner” written in 1886 by W.T. Stead, the famous English journalist and spiritualist. By a macabre coincidence, Stead went down with Titanic. In his story, a liner leaves Liverpool, picks up passengers and mailbags in Queenstown and on its journey to New York is in a collision. There are too few lifeboats, panic ensues and the Captain brandishes a revolver to keep steerage passengers from storming the lifeboat deck. [...]
LONDON, Ont. - In the total scope of what happened to the Titanic, it is curious that so many people seem fascinated by what its passengers ate. A century after the disaster, numerous websites are devoted exclusively to the subject and elaborate Titanic dinners are staged to recreate the final meal on the doomed ship.
About 2 a.m. on April 15, 1912, the “unsinkable” White Star Line ocean liner went down in the North Atlantic on its maiden voyage after hitting an iceberg, killing 1,500 of its 2,200 passengers and crew. Yet just three years later, on May 1, 1915, RMS Lusitania, another luxury British passenger ship, was torpedoed by a German U-boat just off the coast of Ireland with a loss of 1,200 lives and nobody writes about what those people had for dinner.
[...]
For "Last Dinner," Archbold studied the passengers themselves, particularly the illustrious first class, set the scene and recreated events of the final evening based on archived accounts. McCauley, a Stratford Chef School-trained French chef who was working at Canadian Living magazine, was called upon to research the food.
Three menus that survived the sinking were her starting point. One was the first-class dinner menu from the night of April 14 — the final meal. The second was a second-class dinner menu from the same night. The last was a badly water-damaged third-class breakfast menu from April 12 recovered from the jacket of a deceased passenger.
"Because we've got first-, second- and third-class food, we know a little bit about what the people were like," McCauley says. Head chef Charles Proctor, who went down with the ship, "really tried to make the food match the people.
"In second class, there were many people who raved about how fancy it was. It was like birthday celebration-type dining for them every night."
The second-class menu for the three-course meal served April 14 indicates the passengers had a choice of four main dishes: baked haddock with sharp sauce, curried chicken and rice, lamb with mint sauce or roast turkey with savoury cranberry sauce.
In third class, according to a White Star Line sample bill of fare reproduced in the book, dinner was served at noon and featured items such as roast pork, beefsteak and kidney pie, fricassee rabbit and corned beef and cabbage.
With the third-class menu, Proctor "did a great job of epitomizing what a British person's diet would be at that time," McCauley says. "In the end they had (third-class) passengers from a lot of different countries who were probably a little confused by it, but his heart was in the right place."
But with first class, she says, "he hit the nail right on the head" with a staggering 11-course gourmet banquet. Nine of those courses were accompanied by appropriate wines.
[...]
She says what impressed her most was "the productivity of that kitchen. They did 6,000 meals a day on the Titanic with only 80 chefs. It was a 24/7 job. Everything was made from scratch and this was highly stylized food. It took incredible skill." [...]
March 25, 2012 -- Popcorn, already known to be a good source of fiber, has higher levels of healthy antioxidants than some fruits and vegetables, according to new research.
"Based on fiber, whole grains, and antioxidant levels, popcorn is the king of snack foods," says Joe Vinson, PhD, professor of chemistry at the University of Scranton.
But he isn't suggesting that anyone scrap fruits and vegetables in favor of popcorn. It's not yet clear how much of popcorn's healthy antioxidants get absorbed by the body.
Vinson and Michael Coco, Jr., a chemistry student at the university, analyzed four commercial brands of popcorn, including two air-popped and two microwave varieties.
They evaluated antioxidants known as polyphenols. These compounds are found in a wide variety of plants. Antioxidants undo the damage that can be done by unstable molecules known as ''free radicals."
"Everyone knows plant foods have antioxidants," Vinson tells WebMD. "But nobody has even looked at what is in popcorn with respect to these compounds."
Vinson and Coco ground up the hull and the ''fluffy stuff," Vinson says, and checked the polyphenol levels.
Most of the polyphenols -- about 90% -- were in the hull, Vinson says.
The four brands tested had slightly different serving sizes, from a little under an ounce to a little over. The antioxidants per serving ranged from about 242-363 milligrams (mg).
In comparison, they found that a serving of many fruits has about 160 mg of polyphenols.
Popcorn's polyphenols are not as diluted with water as those are in fruit, Vinson says."Popcorn starts out about 15% water and ends up a couple percent."
He calls popcorn "a wonderful high-fiber snack," but like other experts, he warns that adding too much butter and other oil can quickly ruin popcorn's healthy image. He presented the study, which was partially funded by Weaver Popcorn Company, today in San Diego at the American Chemical Society's annual meeting.
The study is a good first step, but it wasn't designed to measure health benefits, says Jeffrey B. Blumberg, PhD, professor of nutrition at Tufts University and senior scientist and director of Tufts' Antioxidants Research Laboratory.
The next step is to figure out how much of popcorn's polyphenols get out of the hull and into your gut, Blumberg says. [...]
Allergic Disease, also called Atopic Disease, is a term used for any one of several allergic diseases that all share one thing in common, an inappropriate and hyperactive immune system response to common substances.
[...]
People who have atopic diseases tend to say that their disease is genetic. While this is partly true, diseases are only INFLUENCED by genetics, The environment controls the outcome of how those genetics are expressed.
You may have a PREDISPOSITION to have these allergic diseases, but that does not mean that everyone who has the genes gets the disease. In fact, much recent research has been focusing on substances called nuclear receptors. These receptors attach to specific areas on DNA strands and act as messengers that tell the genes what is going on in the body. When specific deficiencies of enzymes or nutrients are present then the genes will 'turn on' other genes in response to the 'problem'.
The genes that get turned on can cause various things to happen in the body: inflammation and increased hormonal activity are examples of what can happen depending upon the situation. If you begin to understand this way of thinking, allergic diseases become SYMPTOMS of imbalance in the body and not a disease in and of themselves. When you have flare-ups, it is the body’s way of informing you that you have imbalance from overload of Environmental Toxins or improper nutrition for your genetics.
This allows you to have control over whether you experience symptoms or not. Allergy relief drugs become a way to get temporary allergy symptom relief when you are miserable, but they are NOT a lifelong commitment. [...]
[...] Your small intestine is literally one cell thick and is the only barrier between the food that you eat and your bloodstream!!
These cells, called intestinal villi, are packed tightly together and are designed to absorb nutrients from your food and send it directly into the neighboring bloodstream that it is only one cell away from.
But this ultra thin barrier doesn’t just protect you from pathogens in your food, but from your food itself!!
It is ESSENTIAL that food particles do not get into your bloodstream. I know that it seems silly to think that food even COULD get into your bloodstream- yet that is EXACTLY what happens with Increased Intestinal Permeability!
[...]
You see, anytime that you get severely stressed, your intestinal tract becomes inflamed- and when inflammation occurs, the intestinal cells that are usually packed tightly together- begin to swell.
Under normal conditions, the Adrenal Glands produce a stress hormone called cortisol that decreases this inflammation and all is well again.
But if you are under severe stress for months or years- you get divorced, your mother dies, you’re working 80 hour workweeks in a job that you hate- the Adrenal Glands will Begin to Get Fatigued and won't be as effective at reducing the inflammation.
This constant swelling will eventually damage the cells and small gaps will form in between their usual 'tight junctions'.
Once this happens, those tiny gaps and inflammation prevent you from absorbing nutrients AND allow pathogens from your food and tiny undigested food particles into your bloodstream!! And that becomes a HUGE PROBLEM as you will soon see.
[...]
When Increased Intestinal Permeability allows food or pathogens into your bloodstream, your immune system gets activated in order to fight off the “invader”.
In the case of a pathogen, this is GREAT- as the next infection will be fought off easier. However, in the case of food particles, this is NOT a good situation. Your body recognizes that food particle as the enemy.
And each time you eat that food, the Immune System continually mounts a stronger and stronger response to that invader.
This is What Causes Food allergies- usually to milk, wheat, corn or soy- and is often the 'trigger' for Gluten Sensitivity- which is a HUGE undiagnosed health problem!
Some people are more aware that the food that they are eating is making them ill and they avoid those foods, but these food reactions can take hours or days to really be felt.
By that time, all you know is that you don’t feel well, but you don’t associate it with the food you ate 2 days ago! And if you eat that food nearly every day, then all you know is that you are always feeling tired and unwell.
This sets up a self perpetuating cycle because these food particles and pathogens cause you MORE STRESS which makes your Leaky Gut Syndrome even worse, which allows MORE food particles to pass through, which makes you allergic to even MORE foods....
[...]
The liver, when it’s healthy, is able to use it’s own immune system to take care of any pathogens or food particles that have escaped- and dispatch them without too much trouble. But when Increased Intestinal Permeability becomes the normal situation- the liver gets bogged down processing all of the excess junk that is coming at it. Your liver can only do so much! When it gets overloaded, it begins to store Environmental Toxins from your food, water, air and home products -in your fat so that it can ‘get to it later’.
If Leaky gut is the problem, then later never comes. When the liver gets REALLY overloaded, some of these molecules begin to get into your general circulation- and this is where the problem gets REALLY messy. Your entire immune system gets involved and goes into overdrive.
[...]
When the immune system begins to be activated on such a large scale and on such a constant basis, it's almost a sure thing that you will have some sort of chronic illness.
Everyone reacts differently to this, but it’s likely that you’ll be feeling pretty bad and will have been to the doctor a few times for your ‘disease symptoms’ that are really just symptoms of Increased Intestinal Permeability and liver toxicity.
Some of the problems that different people get are:
* Neurologic conditions like: autism, depression, schizophrenia
* Pain conditions like: Symptoms of Fibromyalgia, migraines, osteoarthritis
* General problems like: Chronic fatigue, multiple chemical sensitivity
* Gastrointestinal problems like: IBS, Crohn’s Disease, Celiac Disease, Diverticulitis
* Skin problems like: Eczema and psoriasis
* Chronic infections: Urinary Tract Infections, Yeast Infections, Sinus Infections, Colds and Flu
* Autoimmune Disorders like: Diabetes, Rheumatoid Arthritis, Lupus
Sound like you or someone that you know?? [...]
[...] Fetus germ layer development is the sole important reason that we have blood type.
The five major ways people died in the 20th century were blood type specific.
Different blood types make different enzymes in the liver and pancreas.
It’s been known since the 1950’s that blood type O is more prone to ulcers.
It’s been known since the 1960’s that blood type A is more prone to heart disease.
PubMed contains over 6,000 MEDLINE articles about blood type that are not related to blood transfusions [...]
A student at HBHS (high school) had pancakes this week and it almost became fatal. His Mom (registered nurse) made him pancakes, dropped him off at school and headed to play tennis. She never takes her cell phone on the court but did this time and her son called to say he was having trouble breathing. She told him to go to the nurse immediately and proceeded to call school and alert the nurse. The nurse called the paramedics and they were there in 3 minutes and worked on the boy all the way to the hospital. He came so close to dying. Evidently this is more common then I ever knew.
Check the expiration dates on packages like pancakes and cake mixes that have yeast which over time develop spores. Apparently, the mold that forms in old mixes can be toxic! Throw away ALL OUTDATED pancake mix, brownie mixes, Bisquick, cake & cookie mixes, etc., you have in your home.
P.S. Tell this to your children, grandchildren, nephews, nieces and anyone else who keeps these types of mixes in the cupboard.*
P.P.S. This warning especially applies to any person(s) with mold
allergies.
[...] It seems that bacon has a way of awakening carnivorous desires within even some of the preachiest of vegetarians. And we set out to find out why.
We asked some scientists who study how food tantalizes the brain, and sociologists who've looked closely at vegetarianism, about bacon's seductive powers.
Our story was familiar to Johan Lundstrom. He's a scientist who runs a lab at the Monell Chemical Senses Center. He studies how the brain processes sensory information, like smell, for a living. He also told us he had an ex-girlfriend who became an ex-vegetarian once she tasted bacon.
Because bacon is one- to two-thirds fat and also has lots of protein, it speaks to our evolutionary quest for calories, Lundstrom says. And since 90 percent of what we taste is really odor, bacon's aggressive smell delivers a powerful hit to our sense of how good it will taste.
"There's an intimate connection between odor and emotion, and odor and memory," Lundstrom says. "When you pair that with the social atmosphere of weekend breakfast and hunger, bacon is in the perfect position to take advantage of how the brain is wired." [...]
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For the koeksisters:
* 1½ to 3 cups (187-375g) all-purpose flour
* 1 cup (145g) brown sugar
* 1½ tsp (7g) baking powder
* 2 tsp (4.5g) ground cinnamon
* 1 tsp (2g) ground cloves
* 1 tsp (2g) ground nutmeg
* ½ tsp (1g) allspice
* ½ cup (1 stick) butter
* 4 eggs
* vegetable oil for frying
For the syrup:
* 1½ pounds (680g) granulated sugar
* 1 pint (.5L) water
* ½ tbsp (3.5g) cinnamon
Stunningly beautiful landscapes, a blissful climate, peerless safari parks, a vibrant cultural scene… No wonder South Africa is the destination du jour for an increasing number of British holiday makers. But the best kept secret is the eclectic and delicious cuisine. Visitors are in for a gastronomical treat, from rich hearty curries, the freshest fish, tender game to Indian inspired delicacies – there’s something to satisfy every palette. [...]
