Food Additives Quotes

A reduction of meat consumption by only 10% would result in about 12 million more tons of grain for human consumption. This additional grain could feed all of the humans across the world who starve to death each year- about 60 million people!

When they figure out how to bottle up orgasms and sell them as a food additive, I'll be first in line.

patience, prayer and turmeric; the foundation, the corner stones of my journey out of the darkness. Each one of these elements has played a critical role in the process. Since October, in addition to a diet replete in anti-oxidant rich foods, I’ve been ingesting cayenne pepper and turmeric four times a day. The cayenne I mix in a glass of water; the turmeric is hidden in lemon or blueberry yogurt.

But perhaps the most alarming ingredient in a Chicken McNugget is tertiary butylhydroquinone, or TBHQ, an antioxidant derived from petroleum that is either sprayed directly on the nugget or the inside of the box it comes in to "help preserve freshness." According to A Consumer's Dictionary of Food Additives, TBHQ is a form of butane (i.e. lighter fluid) the FDA allows processors to use sparingly in our food: It can comprise no more than 0.02 percent of the oil in a nugget. Which is probably just as well, considering that ingesting a single gram of TBHQ can cause "nausea, vomiting, ringing in the ears, delirium, a sense of suffocation, and collapse." Ingesting five grams of TBHQ can kill.

It was after I first began to uplift my thoughts a bit that my cravings for junk food started to dissipate. I did not connect the two at that time. First, I simply noticed that I didn’t need to sleep so much. It took a while before I realized that in addition to my improved energy level, there was a direct correlation between chewing on mental garbage and putting garbage in my mouth.

There are few chemicals that we as a people are exposed to that have as many far reaching physiological affects on living beings as Monosodium Glutamate does. MSG directly causes obesity, diabetes, triggers epilepsy, destroys eye tissues, is genotoxic in many organs and is the probable cause of ADHD and Autism. Considering that MSG’s only reported role in food is that of ‘flavour enhancer’ is that use worth the risk of the myriad of physical ailments associated with it? Does the public really want to be tricked into eating more food and faster by a food additive?

But a punishment like forced labour or even imprisonment – mere loss of liberty – has never functioned without a certain additional element of punishment that certainly concerns the body itself: rationing of food, sexual deprivation, corporal punishment, solitary confinement … There remains, therefore, a trace of ‘torture’ in the modern mechanisms of criminal justice – a trace that has not been entirely overcome, but which is enveloped, increasingly, by the non-corporal nature of the penal system

Presence of mind, and courage in distress, Are more than armies to procure success. Bulkeley knew that none of them would survive much longer without additional sources of food.

There is lovemaking that is bad for a person, just as there is eating that is bad. That boysenberry cream pie from the Thrift-E Mart may appear inviting, may, in fact, cause all nine hundred taste buds to carol from the tongue, but in the end, the sugars, the additives, the empty calories clog arteries, disrupt cells, generate fat, and rot teeth. Even potentially nourishing foods can be improperly prepared. There are wrong combinations and improper preparations in sex as well. Yes, one must prepare for a fuck--the way an enlightened priest prepares to celebrate mass, the way a great matador prepares for the ring: with intensification, with purification, with a conscious summoning of sacred power. And even that won't work if the ingredients are poorly matched: oysters are delectable, so are strawberries, but mashed together ... (?!) Every nutritious sexual recipe calls for at least a pinch of love, and the fucks that rate four-star rankings from both gourmets and health-food nuts use cupfuls. Not that sex should be regarded as therapeutic or to be taken for medicinal purposes--only a dullard would hang such a millstone around the nibbled neck of a lay--but to approach sex carelessly, shallowly, with detachment and without warmth is to dine night after night in erotic greasy spoons. In time, one's palate will become insensitive, one will suffer (without knowing it) emotional malnutrition, the skin of the soul will fester with scurvy, the teeth of the heart will decay. Neither duration nor proclamation of commitment is necessarily the measure--there are ephemeral explosions of passion between strangers that make more erotic sense than lengthy marriages, there are one-night stands in Jersey City more glorious than six-months affairs in Paris--but finally there is a commitment, however brief; a purity, however threatened; a vulnerability, however concealed; a generosity of spirit, however marbled with need; and honest caring, however singled by lust, that must be present if couplings are to be salubrious and not slow poison.

It's all very Italian (and decidedly un-American): to insist that doing the right thing is the most pleasurable thing, and that the act of consumption might be an act of addition rather than subtraction.

BASICS OF DIET AND HEALTH The basic principles of good diets are so simple that I can summarize them in just ten words: eat less, move more, eat lots of fruits and vegetables. For additional clarification, a five-word modifier helps: go easy on junk foods.

For us hunting wasn’t a sport. It was a way to be intimate with nature, that intimacy providing us with wild unprocessed food free from pesticides and hormones and with the bonus of having been produced without the addition of great quantities of fossil fuel. In addition, hunting provided us with an ever scarcer relationship in a world of cities, factory farms, and agribusiness, direct responsibility for taking the lives that sustained us. Lives that even vegans indirectly take as the growing and harvesting of organic produce kills deer, birds, snakes, rodents, and insects. We lived close to the animals we ate. We knew their habits and that knowledge deepened our thanks to them and the land that made them.

Except for the salt and a handful of synthetic food additives, every edible item in the supermarket is a link in a food chain.

Want to age backward? Do these things right now: •   Stop eating sugar, soy, excess omega-6 fats, and refined carbs, and replace these foods with additional healthy saturated fat from grass-fed meat, pastured eggs, and energy fats.

And from the perspective of those in need, that extra quarter of a million bucks your material person spent on the prestige addition for his house looks like an awful lot of lifesaving food and medicine that could have existed if the jerk with the big house in the suburbs hadn't blown it all to artificially inflate his sociogeographic penis.

I don't see what's so good about being genuine. Clog dancing is genuine. Isn't being fake more of an achievement? At least it takes some inspiration. Like, sherbet dips, they're a special food. Think of all the additives and coloring and grinding that it takes to create a sherbet dip. But carrots? They're just out there, shrieking, "Hi, we're some carrots! Love us for it!" They never have to prove themselves.

Sugar and salt are the two greatest food additives in terms of driving appetite, which is why they are nearly universal in UPF, whether it’s beans or pizza. So, high sugar content is one of the properties of UPF that drives weight gain.

SCIENCE FICTION IS OFTEN DESCRIBED, AND EVEN DEFINED, as extrapolative. The science fiction writer is supposed to take a trend or phenomenon of the here-and-now, purify and intensify it for dramatic effect, and extend it into the future. “If this goes on, this is what will happen.” A prediction is made. Method and results much resemble those of a scientist who feeds large doses of a purified and concentrated food additive to mice, in order to predict what may happen to people who eat it in small quantities for a long time. The outcome seems almost inevitably to be cancer. So does the outcome of extrapolation. Strictly extrapolative works of science fiction generally arrive about where the Club of Rome arrives: somewhere between the gradual extinction of human liberty and the total extinction of terrestrial life. This may explain why many people who do not read science fiction describe it as “escapist,” but when questioned further, admit they do not read it because “it’s so depressing.

What did this mean for the ocean, the ecosystem, the future? All this plastic had appeared in barely more than 50 years. Would its chemical constituents or additives—for instance, colorants such as metallic copper— concentrate as they ascended the food chain, and alter evolution? Would it last long enough to enter the fossil record? Would geologists millions of years hence find Barbie doll parts embedded in conglomerates formed in seabed depositions? Would they be intact enough to be pieced together like dinosaur bones? Or would they decompose first, expelling hydrocarbons that would seep out of a vast plastic Neptune’s graveyard for eons to come, leaving fossilized imprints of Barbie and Ken hardened in stone for eons beyond?

...In addition, there are millions of people in our world who are fortunate to have the availability of almost any food they like. I cannot find any reason for those people to continue consuming survival food (bread, sugar, meat, milk, and salt).

Although he was a young and virile man at 37, he was not inexhaustible. In addition to food and drink, he had better lay in a couple thousand tablets of viagra. The drug would probably remain potent if he vacuum packed the pills in groups of 10 and kept them in a freezer. That would work unless civilization completely collapsed and power companies were unable to function. Fortunately, Jim had a propane-powered backup generator with half a dozen tanks of fuel already on hand. If Henry added to the propane supply, and he used the generator only for essential maintenance like keeping the viagra freezer operating in warm weather, he would be happy here on the farm for a looong, looong time. Unless, even now, dead Jim was out there in the generator shed sabotaging the machinery.

His father would presumably have signed up without hesitation to the three things that made you really “happy” according to Cuneo’s worldview. One: eat well. No junk food, because it only makes you unhappy, lazy and fat. Two: sleep through the night (thanks to more exercise, less alcohol and positive thoughts). Three: spend time with people who are friendly and seek to understand you in their own particular way. Four: have more sex—but that was Samy’s addition, and Perdu saw no real reason to tell his father that one.

A crisis of faith doesn’t have to be about God. You can have a crisis of faith about dust mites and food additives that cause behavioral changes.

Pages could be written on the immense losses of productive soil that occur annually in almost every continent of the earth; on lethal air pollution episodes in major urban areas; on the worldwide distribution of toxic agents, such as radioactive isotopes and lead; on the chemicalization of man's immediate environment—one might say his very dinner table—with pesticide residues and food additives. Pieced together like bits of a jigsaw puzzle, these affronts to the environment form a pattern of destruction that has no precedent in man's long history on earth.

Mouritsen and Klavs Styrbaek in their fascinating study, Umami: Unlocking the Secrets of the Fifth Taste, “MSG is the food additive that has been subjected to the most thorough scrutiny of all time,” and no scientist has ever found any reason to condemn it, yet its reputation in the West as a source of headaches and low-grade malaise now appears to be undimmed and permanent.

Human tool-makers always make tools that will help us get what we want, and what we want hasn't changed for thousands of years because as far as we can tell the human template hasn't changed either. We still want the purse that will always be filled with gold, and the Fountain of Youth. We want the table that will cover itself with delicious food whenever we say the word, and that will be cleaned up afterwards by invisible servants. We want the Seven-League Boots so we can travel very quickly, and the Hat of Darkness so we can snoop on other people without being seen. We want the weapon that will never miss, and the castle that will keep us safe. We want excitement and adventure; we want routine and security. We want to have a large number of sexually attractive partners, and we also want those we love to love us in return, and be utterly faithful to us. We want cute, smart children who will treat us with the respect we deserve. We want to be surrounded by music, and by ravishing scents and attractive visual objects. We don't want to be too hot or too cold. We want to dance. We want to speak with the animals. We want to be envied. We want to be immortal. We want to be gods. But in addition, we want wisdom and justice. We want hope. We want to be good.

Boy everyone in this country is running around yammering about their fucking rights. "I have a right, you have no right, we have a right." Folks I hate to spoil your fun, but... there's no such thing as rights. They're imaginary. We made 'em up. Like the boogie man. Like Three Little Pigs, Pinocio, Mother Goose, shit like that. Rights are an idea. They're just imaginary. They're a cute idea. Cute. But that's all. Cute...and fictional. But if you think you do have rights, let me ask you this, "where do they come from?" People say, "They come from God. They're God given rights." Awww fuck, here we go again...here we go again. The God excuse, the last refuge of a man with no answers and no argument, "It came from God." Anything we can't describe must have come from God. Personally folks, I believe that if your rights came from God, he would've given you the right for some food every day, and he would've given you the right to a roof over your head. GOD would've been looking out for ya. You know that. He wouldn't have been worried making sure you have a gun so you can get drunk on Sunday night and kill your girlfriend's parents. But let's say it's true. Let's say that God gave us these rights. Why would he give us a certain number of rights? The Bill of Rights of this country has 10 stipulations. OK...10 rights. And apparently God was doing sloppy work that week, because we've had to ammend the bill of rights an additional 17 times. So God forgot a couple of things, like...SLAVERY. Just fuckin' slipped his mind. But let's say...let's say God gave us the original 10. He gave the british 13. The british Bill of Rights has 13 stipulations. The Germans have 29, the Belgians have 25, the Sweedish have only 6, and some people in the world have no rights at all. What kind of a fuckin' god damn god given deal is that!?...NO RIGHTS AT ALL!? Why would God give different people in different countries a different numbers of different rights? Boredom? Amusement? Bad arithmetic? Do we find out at long last after all this time that God is weak in math skills? Doesn't sound like divine planning to me. Sounds more like human planning . Sounds more like one group trying to control another group. In other words...business as usual in America. Now, if you think you do have rights, I have one last assignment for ya. Next time you're at the computer get on the Internet, go to Wikipedia. When you get to Wikipedia, in the search field for Wikipedia, i want to type in, "Japanese-Americans 1942" and you'll find out all about your precious fucking rights. Alright. You know about it. In 1942 there were 110,000 Japanese-American citizens, in good standing, law abiding people, who were thrown into internment camps simply because their parents were born in the wrong country. That's all they did wrong. They had no right to a lawyer, no right to a fair trial, no right to a jury of their peers, no right to due process of any kind. The only right they had was...right this way! Into the internment camps. Just when these American citizens needed their rights the most...their government took them away. and rights aren't rights if someone can take em away. They're priveledges. That's all we've ever had in this country is a bill of TEMPORARY priviledges; and if you read the news, even badly, you know the list get's shorter, and shorter, and shorter. Yeup, sooner or later the people in this country are going to realize the government doesn't give a fuck about them. the government doesn't care about you, or your children, or your rights, or your welfare or your safety. it simply doesn't give a fuck about you. It's interested in it's own power. That's the only thing...keeping it, and expanding wherever possible. Personally when it comes to rights, I think one of two things is true: either we have unlimited rights, or we have no rights at all.

Food isn’t just generic energy—it’s molecular information. In addition to fueling the mitochondrial powerhouses, food tells our cells what to do and serves as building blocks for hormones, brain chemicals, and cell membranes.

When you go out to dinner, it is customary to order an appetizer in addition to the entrée. The appetizer is just an excuse for an extra meal. “Let’s see, I will start with the eighty buffalo wings, and do you have a low-cal blue cheese? Because I don’t want to fill up too much.” It would be embarrassing trying to explain what an appetizer is to someone from a starving country. “Yeah, the appetizer—that’s the food we eat before we have our food. No, no, you’re thinking of dessert—that’s food we have after we have our food. We eat tons of food. Sometimes there’s so much we just stick it in a bag and bring it home. Then we throw it out the next day. Maybe give it to the dog.

Jesus was a penniless teacher who wandered about the dusty sun-bit country of Judea, living upon casual gifts of food; yet he is always represented clean, combed, and sleek, in spotless raiment, erect, and with something motionless about him as though he was gliding through the air. This alone has made him unreal and incredible to many people who cannot distinguish the core of the story from the ornamental and unwise additions of the unintelligently devout.

Ethanol is a volatile, flammable, colourless liquid with a slight chemical odour. It is used as an antiseptic, a solvent, in medical wipes and antibacterial formulas because it kills organisms by denaturing their proteins. Ethanol is an important industrial ingredient. Ethanol is a good general purpose solvent and is found in paints, tinctures, markers and personal care products such as perfumes and deodorants. The largest single use of ethanol is as an engine fuel and fuel additive. In other words, we drink, for fun, the same thing we use to make rocket fuel, house paint, anti-septics, solvents, perfumes, and deodorants and to denature, i.e. to take away the natural properties of, or kill, living organisms. Which might make sense on some level if we weren’t a generation of green minded, organic, health-conscious, truth seeking individuals. But we are. We read labels, we shun gluten, dairy, processed foods, and refined sugars. We buy organic, we use natural sunscreen and beauty products. We worry about fluoride in our water, smog in our air, hydrogenated oils in our food, and we debate whether plastic bottles are safe to drink from. We replace toxic cleaning products with Mrs. Myers and homemade vinegar concoctions. We do yoga, we run, we SoulCycle and Fitbit, we go paleo and keto, we juice, we cleanse. We do coffee enemas and steam our yonis, and drink clay and charcoal, and shoot up vitamins, and sit in infrared foil boxes, and hire naturopaths, and shamans, and functional doctors, and we take nootropics and we stress about our telomeres. These are all real words. We are hyper-vigilant about everything we put into our body, everything we do to our body, and we are proud of this. We Instagram how proud we are of this, and we follow Goop and Well+Good, and we drop 40 bucks on an exercise class because there are healing crystals in the floor. The global wellness economy is estimated to be worth $4 trillion. $4 TRILLION DOLLARS. We are on an endless and expensive quest for wellness and vitality and youth. And we drink fucking rocket fuel.

I'd probably love the sound that's made when an air guitarist gets struck by lightning while performing. I'd use that sizzle to flavor my Duck Soup. Of course, I'm open to seasoning my Duck Soup with other sounds, like Track # 3 from U2's classic 1987 hit album "The Joshua Tree." Though I might have to charge an additional $19.95 for such an exotic flavor.

This fact has contributed greatly both to humankind’s extraordinary social abilities and to its unique social problems. Lone mothers could hardly forage enough food for their offspring and themselves with needy children in tow. Raising children required constant help from other family members and neighbours. It takes a tribe to raise a human. Evolution thus favoured those capable of forming strong social ties. In addition, since humans are born underdeveloped, they can be educated and socialised to a far greater extent than any other animal. Most mammals emerge from the womb like glazed earthenware emerging from a kiln – any attempt at remoulding will only scratch or break them. Humans emerge from the womb like molten glass from a furnace. They can be spun, stretched and shaped with a surprising degree of freedom. This is why today we can educate our children to become Christian or Buddhist, capitalist or socialist, warlike or peace-loving. We assume that a large brain, the use of

the consequences of scientific illiteracy are far more dangerous in our time than in any that has come before. It’s perilous and foolhardy for the average citizen to remain ignorant about global warming, say, or ozone depletion, air pollution, toxic and radioactive wastes, acid rain, topsoil erosion, tropical deforestation, exponential population growth. Jobs and wages depend on science and technology. If our nation can’t manufacture, at high quality and low price, products people want to buy, then industries will continue to drift away and transfer a little more prosperity to other parts of the world. Consider the social ramifications of fission and fusion power, supercomputers, data “highways,” abortion, radon, massive reductions in strategic weapons, addiction, government eavesdropping on the lives of its citizens, high-resolution TV, airline and airport safety, fetal tissue transplants, health costs, food additives, drugs to ameliorate mania or depression or schizophrenia, animal rights, superconductivity, morning-after pills, alleged hereditary antisocial predispositions, space stations, going to Mars, finding cures for AIDS and cancer. How can we affect national policy—or even make intelligent decisions in our own lives—if we don’t grasp the underlying issues?

Almost every family has their own Christmas traditions (if, indeed, they celebrate Christmas) and we certainly had several. First, the house was thoroughly cleaned and decorated with wreaths and paper chains and, of course, the Christmas tree with all its sparkling lights and ornaments. The cardboard nativity scene had to be carefully assembled and placed on the mantle. And there was the advent wreath with its little windows to be opened each morning. And then there were the Christmas cookies. About a week before the holiday, Mom would bake several batches of the cookies and I invited all my friends to come and help decorate them. It was an “all-afternoon” event. We gathered around our big round dining table with bowls of colored icing and assorted additions—red hot candies, coconut flakes, sugar “glitter,” chocolate chips, and any other little bits we could think of. Then, the decorating began!

Food has become a cause of disease rather than a guardian of health in the modern world. Once regarded as the central pillar of life and the most effective of all medicines, food is now a major contributing factor in cancer, heart disease, arthritis , mental illness, and many other pathological conditions. Virtually monopolized by agricultural and industrial cartels, public food supplies, are processed and packaged to produce profits and prolong shelf life, not to promote health and prolong human life. It seems incredible that public health authorities permit the unrestricted use of hydrogenated vegetable oils, refined sugar, chemical preservatives, toxic pesticides, and over 5,000 other artificial food additives that have repeatedly been proven to cause cancer, impair immunity, and otherwise erode human health, while restricting the medical use of nutrients, herbs, acupuncture, fasting, and other traditional therapies that have been shown to prevent and cure the very diseases caused by chemical contaminants in food and water.

In addition to the moral aspect, the production and consumption of animal meat is inefficient from a systems design perspective — It's extremely wasteful. If a group of systems engineers were designing a food production system from scratch, it would be a decentralized plant-based system with integrated distribution and consumption channels. This would also cultivate the greatest business opportunities.

Most parents think that food regulators wouldn’t permit additives if they were harmful. But regulators don’t require food additives to be tested for their effects on children’s behaviour or learning ability; don’t require food additives to be tested on children at all; don’t monitor effects after they have been approved; see effects as only ‘minor’ problems; and say that people who are affected by food additives can choose to avoid them by reading labels – even though a lot of food is not labelled and there is no requirement to tell consumers what’s in it.

Not only weight loss surgery is unnecessary but also it deprives human being a normal life. People after surgery would never be able to enjoy their food ever for the rest of their life whether it is Christmas or they are on their holidays or their child birthday or any other festival. List of problems and complications after the weight loss surgery operation are endless as one may get additional problems such as Hernia, Internal Bleeding, Swelling of the skin around the wounds, etc. I wonder how many weight loss surgeons advice about weight loss surgery to their own family members.

From then on, my computer monitored my vital signs and kept track of exactly how many calories I burned during the course of each day. If I didn’t meet my daily exercise requirements, the system prevented me from logging into my OASIS account. This meant that I couldn’t go to work, continue my quest, or, in effect, live my life. Once the lockout was engaged, you couldn’t disable it for two months. And the software was bound to my OASIS account, so I couldn’t just buy a new computer or go rent a booth in some public OASIS café. If I wanted to log in, I had no choice but to exercise first. This proved to be the only motivation I needed. The lockout software also monitored my dietary intake. Each day I was allowed to select meals from a preset menu of healthy, low-calorie foods. The software would order the food for me online and it would be delivered to my door. Since I never left my apartment, it was easy for the program to keep track of everything I ate. If I ordered additional food on my own, it would increase the amount of exercise I had to do each day, to offset my additional calorie intake. This was some sadistic software. But it worked. The pounds began to melt off, and after a few months, I was in near-perfect health. For the first time in my life I had a flat stomach, and muscles. I also had twice the energy, and I got sick a lot less frequently. When the two months ended and I was finally given the option to disable the fitness lockout, I decided to keep it in place. Now, exercising was a part of my daily ritual.

Center for Food Integrity (CFI). Its members include trade groups like the National Restaurant Association, the Grocery Manufacturers Association, the American Farm Bureau Federation, the Dairy Farmers of America, and companies like Monsanto and Hershey’s,19 with a primary mission to downplay any public concerns about chemical food additives.

What sustains in the end are doomed romances, and nicotine, and crappy peanut butter, damn the additives and cholesterol because life is finite and not all nourishment can be measured.

Is not true that marriage is the answer, it is true that by simply living independently, they face an additional set of challenges in a world that remains designed with married Americans in mind. Single women foot more of their own bills, be they necessities like food and housing, or luxuries like cable and vacation; they pay for their own transportation. They do not enjoy the tax breaks for insurance benefits available to married couples. Sociologist Bella DePaulo has repeatedly pointed out there are more than one thousand laws that benefit married people over single people.

Experiencing chemical sensitivity to food additives, dyes, perfumes, and household products Having keen fine motor skills Experiencing a weaker immune system, often due to the stress of overstimulation Needing more sleep than other people Having greater reaction to or awareness of changes in the natural environment, such as a shift in barometric pressure or the onset of seasonal changes

Gratitude Improves Activity in Dopamine Circuits. The benefits of gratitude start with the dopamine system, because feeling grateful activates the brain stem region that produces dopamine. Additionally, gratitude toward others increases activity in social dopamine circuits, which makes social interactions more enjoyable. Keep a gratitude journal. Take a few minutes every day to write down three things you’re grateful for. To make it a better habit, try doing it at the same time every day. If you can’t think of three things, just write one. If you can’t think of even one thing, just write, “I’m grateful for the food I ate today” or “I’m grateful for the clothes I’m wearing.” Even if a situation is 90 percent what you don’t want, you can still be grateful for the other 10 percent.

O God,” he thought, “what a demanding job I’ve chosen! Day in, day out on the road. The stresses of trade are much greater than the work going on at head office, and, in addition to that, I have to deal with the problems of traveling, the worries about train connections, irregular bad food, temporary and constantly changing human relationships which never come from the heart. To hell with it all!

Granted, vegetarian naming wrests meat eating from a context of acceptance; this does not invalidate its mission. One thing must be acknowledged about vegetarian naming as exemplified in the above examples: these are true words. The dissonance they produce is not due to their being false, but to their being too accurate. These words do not adhere to our common discourse which presumes the edibility of animals. Just as feminists proclaimed that 'rape is violence, not sex,' vegetarians wish to name the violence of meat eating. Both groups challenge commonly used terms. Mary Daly calls the phrase 'forcible rape' a reversal by redundancy because it implies that all rapes are not forcible. This example highlights the role of language in masking violence, in this case an adjective deflects attention from the violence inherent in the meaning of the noun. The adjective confers a certain benignity on the word 'rape.' Similarly, the phrase 'humane slaughter' confers a certain benignity on the term 'slaughter.' Daly would call this the process of 'simple inversion': 'the usage of terms and phrases to label...activities as the opposite of what they really are.' The use of adjectives in the phrases 'humane slaughter' and 'forcible rape' promotes a conceptual misfocusing that relativizes these acts of violence. Additionally, as we ponder how the end is achieved, 'forcibly,' 'humanely,' our attention is continously framed so that the absent referents--women, animals--do not appear. Just as all rapes are forcible, all slaughter of animals for food is inhumane regardless of what it is called.

We don’t let them play freely; we imprison them in their homes, with little to do except interact via screens; and our school system largely deadens and bores them. We feed them food that causes energy crashes, contains drug-like additives that can make them hyper, and doesn’t contain the nutrients they need. We expose them to brain-disrupting chemicals in the atmosphere. It’s not a flaw in them that causes children to struggle to pay attention. It’s a flaw in the world we built for them.

Hunter's stew is also known as hunter's pot or perpetual stew. It is made in a large pot, and the ingredients are anything you can find. The idea is that it is never finished, never emptied all the way- instead it is topped up perpetually. It is a stew with an unending cycle. It is a stew that can last for years. It dates back to medieval Poland, first made in cauldrons no one bothered to empty or wash. It began with the simmering of game meat- pigeon, hare, hen, pheasant, rabbit- just anything you could get your hands on. It would then be supplemented with foraged vegetables, seasoned with wild herbs. Sometimes spices or even wine would be added. Then, as time went by, additional food scraps and leftovers were thrown in- recently harvested produce, stale hunks of bread, newly slaughtered meat, or beans dried for the winter months. It would exist in perpetuity, always the same, always new. Traditionally the stew has spicy, savory, and sour notes. An element of sourness is absolutely necessary to cut through the rich and intense flavor. It is said to improve with age.

In the early months of World War II, San Francisco's Fill-more district, or the Western Addition, experienced a visible revolution. On the surface it appeared to be totally peaceful and almost a refutation of the term “revolution.” The Yakamoto Sea Food Market quietly became Sammy's Shoe Shine Parlor and Smoke Shop. Yashigira's Hardware metamorphosed into La Salon de Beauté owned by Miss Clorinda Jackson. The Japanese shops which sold products to Nisei customers were taken over by enterprising Negro businessmen, and in less than a year became permanent homes away from home for the newly arrived Southern Blacks. Where the odors of tempura, raw fish and cha had dominated, the aroma of chitlings, greens and ham hocks now prevailed. The Asian population dwindled before my eyes. I was unable to tell the Japanese from the Chinese and as yet found no real difference in the national origin of such sounds as Ching and Chan or Moto and Kano. As the Japanese disappeared, soundlessly and without protest, the Negroes entered with their loud jukeboxes, their just-released animosities and the relief of escape from Southern bonds. The Japanese area became San Francisco's Harlem in a matter of months. A person unaware of all the factors that make up oppression might have expected sympathy or even support from the Negro newcomers for the dislodged Japanese. Especially in view of the fact that they (the Blacks) had themselves undergone concentration-camp living for centuries in slavery's plantations and later in sharecroppers' cabins. But the sensations of common relationship were missing. The Black newcomer had been recruited on the desiccated farm lands of Georgia and Mississippi by war-plant labor scouts. The chance to live in two-or three-story apartment buildings (which became instant slums), and to earn two-and even three-figured weekly checks, was blinding. For the first time he could think of himself as a Boss, a Spender. He was able to pay other people to work for him, i.e. the dry cleaners, taxi drivers, waitresses, etc. The shipyards and ammunition plants brought to booming life by the war let him know that he was needed and even appreciated. A completely alien yet very pleasant position for him to experience. Who could expect this man to share his new and dizzying importance with concern for a race that he had never known to exist? Another reason for his indifference to the Japanese removal was more subtle but was more profoundly felt. The Japanese were not whitefolks. Their eyes, language and customs belied the white skin and proved to their dark successors that since they didn't have to be feared, neither did they have to be considered. All this was decided unconsciously.

Suddenly, I felt like I could not swallow my food. I was scared that if I swallowed my foo I would choke. I didn't know what was happening. Had I forgotten how to swallow? Then, in addition to being unable to swallow, I forgot how to breathe. This was my first panic attack.

The dropout rates in time-restricted feeding trials certainly appear lower than in more prolonged forms of intermittent fasting, suggesting they’re more easily tolerable,4320 but do they work? When people stopped eating between 7:00 p.m. and 6:00 a.m. for two weeks, they lost about a pound each week compared to no time restriction. Note that no additional instructions or recommendations were given on the amount or type of food consumed. There were no gadgets, calorie counting, or record keeping. They were just told to limit their food intakes to the hours of 6:00 a.m. through 7:00 p.m.

ASPARTAME AND MSG: EXCITOTOXINS Aspartame is, in fact, an excitotoxin, one of a group of substances, usually acidic amino acids, that in high amounts react with specialized receptors in the brain, causing destruction of certain types of neurons. A growing number of neurosurgeons and neurologists are convinced that excitotoxins play a critical role in the development of several neurological disorders, including migraines, seizures, learning disorders in children, and neurodegenerative disorders such as Alzheimer’s disease, Parkinson’s disease, Huntington’s disease, and amyotrophic lateral sclerosis (ALS).1 Glutamate and aspartate are two powerful amino acids that act as neurotransmitters in the brain in very small concentrations, but they are also commonly available in food additives. Glutamate is in MSG, a flavor enhancer, and in hydrolyzed vegetable protein, found in hundreds of processed foods. Aspartate is one of three components of aspartame (NutraSweet, Equal), a sugar substitute. In higher concentrations as food additives, these chemicals constantly stimulate brain cells and can cause them to undergo a process of cell death known as excitotoxicity—the cells are excited to death.

In addition to the potential to cause health problems, lectins can also stimulate weight gain. The reason that wheat became the grain of choice in northern climates is thanks to a uniquely small lectin in wheat, known as wheat germ agglutinin (WGA), which is responsible for wheat’s weight-gaining propensity. You read that correctly. Wheat helped your ancestors gain or maintain weight in ancient times when food was often scarce; back then, a “wheat belly” was a great thing to possess! And guess what? That WGA in the “ancient” forms of wheat is just as present in modern wheat—hence the weight gain.

That done, a second list began to sketch itself from memory. Food, water, containers, blankets... I set three piles aside, starting with the blankets, then took what pillowcases I could find. They always made useful bags for carrying things when backpacks weren't available. One small pot for boiling, one small pan for cooking or additional self-defense. Knives, always good. One fork and a spoon for each of us. More than that, and they'd clatter inside our bags, keeping us from moving silently. No batteries. One flashlight that seemed to be working for now, even if the beam wasn't strong. The real coup would have been canned food or toilet paper, but those were truly one-in-a-million finds. "Did you forget to tell us that you're taking us camping?" I'm all four roughing it as long as that entails air-conditioning and a nice view." ... "Sorry," I muttered, forcing myself onto my feet. "Old habits.

The calcium in vegetable sources may prove more bioavailable (useful to the body) than the stuff you get from milk. One study compared the absorption of calcium from kale and from milk and found kale the clear winner. (Yeah, kale!) Recent studies have shown that plant-sourced calcium in particular increases bone-mineral density and reduces the risk of osteoporosis. This is probably not just due to the calcium content of the plant—the complement of other vitamins (such as vitamin K), minerals, and phytonutrients work synergistically to provide additional benefits to bones. Yet another reason to eat your greens.

We should follow every supply that runs into the particular lake below, going upstream in terms of we can. When we do not find Drakes’ path, or even an additional, we should come back straight along,look yourself upward an additional way to obtain foods,and then do a similar for the next water for the south.

I'd accomplished something today, and I was proud for about five minutes. I was smiling to myself, despite my life being in shambles. I did this. Most of the interior needed either a good polish or a paint job, but it was clean. I did this. …and Lissa does it every single day. The pride faded, and the internal chanting of a reminder saying even the smallest accomplishment was a victory for a depressed person couldn’t restore my good, albeit brief, mood. Every damn day, my wife made sure there was food on the table, that the kids had clothes, and that the house looked nice. Additionally, she took care of me. What did I do?

I don’t know to what extent ignorance of science and mathematics contributed to the decline of ancient Athens, but I know that the consequences of scientific illiteracy are far more dangerous in our time than in any that has come before. It’s perilous and foolhardy for the average citizen to remain ignorant about global warming, say, or ozone depletion, air pollution, toxic and radioactive wastes, acid rain, topsoil erosion, tropical deforestation, exponential population growth. Jobs and wages depend on science and technology. If our nation can’t manufacture, at high quality and low price, products people want to buy, then industries will continue to drift away and transfer a little more prosperity to other parts of the world. Consider the social ramifications of fission and fusion power, supercomputers, data “highways,” abortion, radon, massive reductions in strategic weapons, addiction, government eavesdropping on the lives of its citizens, high-resolution TV, airline and airport safety, fetal tissue transplants, health costs, food additives, drugs to ameliorate mania or depression or schizophrenia, animal rights, superconductivity, morning-after pills, alleged hereditary antisocial predispositions, space stations, going to Mars, finding cures for AIDS and cancer.

And here’s the kicker: food manufacturers are using a gasoline additive known as hexane to process soy products (and some vegetable oils). Soybeans are soaked in large vats of hexane to assist in the extraction of substances such as protein and oils from them. An independent lab has found hexane residue in soy-based foods, but the FDA does not require any testing for hexane, even in baby foods. It is used by the food industry because it is cheap to do so and because the FDA lets them get away with it. The soy industry is incredibly powerful and influential. The U.S. Environmental Protection Agency lists hexane, incidentally, as a hazardous chemical.

Ecologically, bourgeois exploitation and manipulation are undermining the very capacity of the earth to sustain advanced forms of life. The crisis is being heightened by massive increases in air and water pollution; by a mounting accumulation of nondegradable wastes, lead residues, pesticide residues and toxic additives in food; by the expansion of cities into vast urban belts; by increasing stresses due to congestion, noise and mass living; and by the wanton scarring of the earth as a result of mining operations, lumbering, and real estate speculation. As a result, the earth has been despoiled in a few decades on a scale that is unprecedented in the entire history of human habitation of the planet.

When you walk around a supermarket these days, it’s clear that the major trends are toward food that is organic, natural, and healthy. These trends aren’t an accident. They exist because we’ve taught people about the dangers of food that’s loaded up with dyes, weed killer, fake sugars, artificial flavors, and countless other additives that have no business being in our kitchen.

Margo Brinker always thought summer would never end. It always felt like an annual celebration that thankfully stayed alive long day after long day, and warm night after warm night. And DC was the best place for it. Every year, spring would vanish with an explosion of cherry blossoms that let forth the confetti of silky little pink petals, giving way to the joys of summer. Farmer's markets popped up on every roadside. Vendors sold fresh, shining fruits, vegetables and herbs, wine from family vineyards, and handed over warm loaves of bread. Anyone with enough money and enough to do on a Sunday morning would peruse the tents, trying slices of crisp peaches and bites of juicy smoked sausage, and fill their fisherman net bags with weekly wares. Of all the summer months, Margo liked June the best. The sun-drunk beginning, when the days were long, long, long with the promise that summer would last forever. Sleeping late, waking only to catch the best tanning hours. It was the time when the last school year felt like a lifetime ago, and there were ages to go until the next one. Weekend cookouts smelled like the backyard- basil, tomatoes on the vine, and freshly cut grass. That familiar backyard scent was then smoked by the rich addition of burgers, hot dogs, and buttered buns sizzling over charcoal.

This is the science behind how UPF affects the human body: • The destruction of the food matrix by physical, chemical and thermal processing means that UPF is, in general, soft. This means you eat it fast, which means you eat far more calories per minute and don’t feel full until long after you’ve finished. It also potentially reduces facial bone size and bone density, leading to dental problems. • UPF typically has a very high calorie density because it’s dry, and high in fat and sugar and low in fibre, so you get more calories per mouthful. • It displaces diverse whole foods from the diet, especially among low-income groups. And UPF itself is often micronutrient-deficient, which may also contribute to excess consumption. • The mismatch between the taste signals from the mouth and the nutrition content in some UPF alters metabolism and appetite in ways that we are only beginning to understand, but that seem to drive excess consumption. • UPF is addictive, meaning that for some people binges are unavoidable. • The emulsifiers, preservatives, modified starches and other additives damage the microbiome, which could allow inflammatory bacteria to flourish and cause the gut to leak. • The convenience, price and marketing of UPF urge us to eat constantly and without thought, which leads to more snacking, less chewing, faster eating, increased consumption and tooth decay. • The additives and physical processing mean that UPF affects our satiety system directly. Other additives may affect brain and endocrine function, and plastics from the packaging might affect fertility. • The production methods used to make UPF require expensive subsidy and drive environmental destruction, carbon emissions and plastic pollution, which harm us all.

Thanks to the Green Revolution, the world needs less than a third of the land it used to need to produce a given amount of food.23 Another way of stating the bounty is that between 1961 and 2009 the amount of land used to grow food increased by 12 percent, but the amount of food that was grown increased by 300 percent.24 In addition to beating back hunger, the ability to grow more food from less land has been, on the whole, good for the planet.

People who regularly consume artificial sweeteners may find naturally sweet foods (like fruit) unappealing, and unsweet foods (like vegetables) intolerable. Artificial sweeteners may also cause insulin secretion, driving calories into fat cells and stimulating hunger.62 In addition, fat cells have been reported to contain sweet taste receptors—similar to those on the tongue. Artificial sweeteners may promote fat cell growth by stimulating these receptors or in other ways.

I know that the consequences of scientific illiteracy are far more dangerous in our time than in any that has come before. It’s perilous and foolhardy for the average citizen to remain ignorant about global warming, say, or ozone depletion, air pollution, toxic and radioactive wastes, acid rain, topsoil erosion, tropical deforestation, exponential population growth. Jobs and wages depend on science and technology. If our nation can’t manufacture, at high quality and low price, products people want to buy, then industries will continue to drift away and transfer a little more prosperity to other parts of the world. Consider the social ramifications of fission and fusion power, supercomputers, data “highways,” abortion, radon, massive reductions in strategic weapons, addiction, government eavesdropping on the lives of its citizens, high-resolution TV, airline and airport safety, fetal tissue transplants, health costs, food additives, drugs to ameliorate mania or depression or schizophrenia, animal rights, superconductivity, morning-after pills, alleged hereditary antisocial predispositions, space stations, going to Mars, finding cures for AIDS and cancer. How can we affect national policy—or even make intelligent decisions in our own lives—if we don’t grasp the underlying issues? As I write, Congress is dissolving its own Office of Technology Assessment—the only organization specifically tasked to provide advice to the House and Senate on science and technology. Its competence and integrity over the years have been exemplary. Of the 535 members of the U.S. Congress, rarely in the twentieth century have as many as one percent had any significant background in science. The last scientifically literate President may have been Thomas Jefferson.* So how do Americans decide these matters? How do they instruct their representatives? Who in fact makes these decisions, and on what basis? —

These multinational companies are really good at selling us fake food, produced in giant factories from a long list of already highly processed ingredients. They sell us these products because they are highly profitable, even if it means we’re consuming dangerous chemicals, additives, and toxic ingredients. And it gets worse than that. It’s intentional. Food companies have big R&D departments for this very reason—to make their food addictive.5 If it wasn’t, they’d have a much harder time staying in business.

Unscrupulous vendors turn the situation to their advantage. In China, nouveau-riche status-seekers are spending small fortunes on counterfeit Bordeaux. A related scenario exists here vis-à-vis olive oil. “The United States is a dumping ground for bad olive oil,” Langstaff told me. It’s no secret among European manufacturers that Americans have no palate for olive oils. The Olive Center—a recent addition to the Robert Mondavi Institute for Wine and Food Science, on the campus of the University of California at Davis—aims to change that.

Jesus tells us to keep our eyes open so we are not fooled by the signs indicating that the End Times are near. As we get closer to the End Times, many people are going to claim to be the Messiah and claim to have the answers for a troubled world. Additionally, the book of Revelation tells us to expect a period of ceaseless, unending, terrible war. It appears that we are already preparing for this time as fifty percent of all research scientists today are involved in arms development and there is at least one military weapon and four thousand pounds of explosives for every man, woman, and child on earth. Finally, there will be more and more disease and devastation. Today, as you read this, millions of people in the world are being afflicted by insufficient food, the spread of new diseases, and the devastating effects of natural disasters. As we get closer to the End Times, there will be more and more famine. There will also be an increase in earthquakes and natural disasters. Christ also spoke of pestilence: the spread of new diseases. Our world will experience a spate of tragic new diseases that we will be unable to control.

A primary goal of food science is to create products that are more attractive to consumers. Nearly every food in a bag, box, or jar has been enhanced in some way, if only with additional flavoring. Companies spend millions of dollars to discover the most satisfying level of crunch in a potato chip or the perfect amount of fizz in a soda. Entire departments are dedicated to optimizing how a product feels in your mouth—a quality known as orosensation. French fries, for example, are a potent combination—golden brown and crunchy on the outside, light and smooth on the inside. Other processed foods enhance dynamic contrast, which refers to items with a combination of sensations, like crunchy and creamy. Imagine the gooeyness of melted cheese on top of a crispy pizza crust, or the crunch of an Oreo cookie combined with its smooth center. With natural, unprocessed foods, you tend to experience the same sensations over and over—how’s that seventeenth bite of kale taste? After a few minutes, your brain loses interest and you begin to feel full. But foods that are high in dynamic contrast keep the experience novel and interesting, encouraging you to eat more. Ultimately, such strategies enable food scientists to find the “bliss point” for each product—the precise combination of salt, sugar, and fat that excites your brain and keeps you coming back for more. The result, of course, is that you overeat because hyperpalatable foods are more attractive to the human brain. As Stephan Guyenet, a neuroscientist who specializes in eating behavior and obesity, says, “We’ve gotten too good at pushing our own buttons.” The modern food industry, and the overeating habits it has spawned, is just one example of the 2nd Law of Behavior Change: Make it attractive. The more attractive an opportunity is, the more likely it is to become habit-forming.

Stepfather—January 6, 1980 In addition to imitation mayonnaise, fake fur, sugar substitutes and plastic that wears like iron, the nuclear family has added another synthetic to its life: step-people. There are stepmothers, stepfathers, stepsons and stepdaughters. The reception they get is varied. Some are looked upon as relief pitchers who are brought in late but are optimistic enough to try to win the game. Some are regarded as double agents, who in the end will pay for their crimes. There are few generalizations you can make about step-people, except they’re all locked into an awkward family unit none of them are too crazy about. I know. I’ve been there. Perhaps you’ve heard of me. I became a hyphenated child a few years after my “real” father died. I was the only stepchild in North America to have a stepfather who had the gall to make me go to bed when I was sleepy, do homework before I went to school, and who yelled at me for wearing bedroom slippers in the snow. My real father wouldn’t have said that. My stepfather punished me for sassing my mother, wouldn’t allow me to waste food and wouldn’t let me spend money I didn’t have. My real father wouldn’t have done that. My stepfather remained silent when I slammed doors in his face, patient when I insisted my mother take “my side” and emotionless when I informed him he had no rights. My real father wouldn’t have taken that. My stepfather paid for my needs and my whims, was there through all my pain of growing up...and checked himself out of the VA hospital to give me away at my wedding. My real father...was there all the time, and I didn’t know it. What is a “real” mother, father, son or daughter? “Real” translates to something authentic, genuine, permanent. Something that exists. It has nothing to do with labor pains, history, memories or beginnings. All love begins with one day and builds. “Step” in the dictionary translates to “a short distance.” It’s shorter than you think.

The researchers tried a clever tactic to overcome this problem. They created a number of recipes for common foods including muffins and pasta in which they could disguise placebo ingredients like bran and molasses to match the texture and color of the flax-laden foods. This way, they could randomize people into two groups and secretly introduce tablespoons of daily ground flaxseeds into the diets of half the participants to see if it made any difference. After six months, those who ate the placebo foods started out hypertensive and stayed hypertensive, despite the fact that many of them were on a variety of blood pressure pills. On average, they started the study at 155/81 and ended it at 158/81. What about the hypertensives who were unknowingly eating flaxseeds every day? Their blood pressure dropped from 158/82 down to 143/75. A seven-point drop in diastolic blood pressure may not sound like a lot, but that would be expected to result in 46 percent fewer strokes and 29 percent less heart disease over time.125 How does that result compare with taking drugs? The flaxseeds managed to drop subjects’ systolic and diastolic blood pressure by up to fifteen and seven points, respectively. Compare that result to the effect of powerful antihypertensive drugs, such as calcium-channel blockers (for example, Norvasc, Cardizem, Procardia), which have been found to reduce blood pressure by only eight and three points, respectively, or to ACE inhibitors (such as Vasotec, Lotensin, Zestril, Altace), which drop patients’ blood pressure by only five and two points, respectively.126 Ground flaxseeds may work two to three times better than these medicines, and they have only good side effects. In addition to their anticancer properties, flaxseeds have been demonstrated in clinical studies to help control cholesterol, triglyceride, and blood sugar levels; reduce inflammation, and successfully treat constipation.127 Hibiscus Tea for Hypertension Hibiscus tea, derived from the flower of the same name, is also known as roselle, sorrel, jamaica, or sour tea. With

Do it very gradually, a little bit more every day. That way, you’re less likely to experience intestinal distress. In other words, if your current diet is heavy on no-fiber foods such as meat, fish, poultry, eggs, milk, and cheese, and low-fiber foods such as white bread and white rice, don’t load up on bran cereal (35 grams dietary fiber per 3.5-ounce serving) or dried figs (9.3 grams per serving) all at once. Start by adding a serving of cornflakes (2.0 grams dietary fiber) at breakfast, maybe an apple (2.8 grams) at lunch, a pear (2.6 grams) at mid-afternoon, and a half cup of baked beans (7.7 grams) at dinner. Four simple additions, and already you’re up to 15 grams dietary fiber.

To eat responsibly is to understand and enact, so far as one can, this complex relationship. What can one do? Here is a list, probably not definitive: 1. Participate in food production to the extent that you can. If you have a yard or even just a porch box or a pot in a sunny window, grow something to eat in it. Make a little compost of your kitchen scraps and use it for fertilizer. Only by growing some food for yourself can you become acquainted with the beautiful energy cycle that revolves from soil to seed to flower to fruit to food to offal to decay, and around again. You will be fully responsible for any food that you grow for yourself, and you will know all about it. You will appreciate it fully, having known it all its life. 2. Prepare your own food. This means reviving in your own mind and life the arts of kitchen and household. This should enable you to eat more cheaply, and it will give you a measure of “quality control”: You will have some reliable knowledge of what has been added to the food you eat. 3. Learn the origins of the food you buy, and buy the food that is produced closest to your home. The idea that every locality should be, as much as possible, the source of its own food makes several kinds of sense. The locally produced food supply is the most secure, the freshest, and the easiest for local consumers to know about and to influence. 4. Whenever possible, deal directly with a local farmer, gardener, or orchardist. All the reasons listed for the previous suggestion apply here. In addition, by such dealing you eliminate the whole pack of merchants, transporters, processors, packagers, and advertisers who thrive at the expense of both producers and consumers. 5. Learn, in self-defense, as much as you can of the economy and technology of industrial food production. What is added to food that is not food, and what do you pay for these additions? 6. Learn what is involved in the best farming and gardening. 7. Learn as much as you can, by direct observation and experience if possible, of the life histories of the food species. The

I remember the time I went to my first rare-book fair and saw how the first editions of Thoreau and Whitman and Crane had been carefully packaged in heat-shrunk plastic with the price tags on the inside. Somehow the simple addition of air-tight plastic bags had transformed the books from vehicles of liveliness into commodities, like bread made with chemicals to keep it from perishing. In commodity exchange it’s as if the buyer and the seller where both in plastic bags; there’s none of the contact of a gift exchange. There is neither motion nor emotion because the whole point is to keep the balance, to make sure the exchange itself doesn’t consume anything or involve one person with another. Consumer goods are consumed by their owners, not by their exchange. The desire to consume is a kind of lust. We long to have the world flow through us like air or food. We are thirsty and hungry for something that can only be carried inside bodies. But consumer goods merely bait this lust, they do not satisfy it. The consumer of commodities is invited to a meal without passion, a consumption that leads to neither satiation nor fire. He is a stranger seduced into feeding on the drippings of someone else’s capital without benefit of its inner nourishment, and he is hungry at the end of the meal, depressed and weary as we all feel when lust has dragged us from the house and led us to nothing.

Are you chuckling yet? Because then along came you. A big, broad meat eater with brash blond hair and ruddy skin that burns at the beach. A bundle of appetites. A full, boisterous guffaw; a man who tells knock know jokes. Hot dogs - not even East 86th Street bratwurst but mealy, greasy big guts that terrifying pink. Baseball. Gimme caps. Puns and blockbuster movies, raw tap water and six-packs. A fearless, trusting consumer who only reads labels to make sure there are plenty of additives. A fan of the open road with a passion for his pickup who thinks bicycles are for nerds. Fucks hard and talks dirty; a private though unapologetic taste for porn. Mysteries, thrillers, and science fiction; a subscription to National Geographic. Barbecues on the Fourth of July and intentions, in the fullness of time, to take up golf. Delights in crappy snack foods of ever description: Burgles. Curlies. Cheesies. Squigglies - you're laughing - but I don't eat them - anything that looks less like food than packing material and at least six degrees of separation from the farm. Bruce Springsteen, the early albums, cranked up high with the truck window down and your hair flying. Sings along, off-key - how is it possible that I should be endeared by such a tin ear?Beach Boys. Elvis - never lose your roots, did you, loved plain old rock and roll. Bombast. Though not impossibly stodgy; I remember, you took a shine to Pearl Jam, which was exactly when Kevin went off them...(sorry). It just had to be noisy; you hadn't any time for my Elgar, my Leo Kottke, though you made an exception for Aaron Copeland. You wiped your eyes brusquely at Tanglewood, as if to clear gnats, hoping I didn't notice that "Quiet City" made you cry. And ordinary, obvious pleasure: the Bronx Zoo and the botanical gardens, the Coney Island roller coaster, the Staten Island ferry, the Empire State Building. You were the only New Yorker I'd ever met who'd actually taken the ferry to the Statue of Liberty. You dragged me along once, and we were the only tourists on the boat who spoke English. Representational art - Edward Hopper. And my lord, Franklin, a Republican. A belief in a strong defense but otherwise small government and low taxes. Physically, too, you were such a surprise - yourself a strong defense. There were times you were worried that I thought you too heavy, I made so much of your size, though you weighed in a t a pretty standard 165, 170, always battling those five pounds' worth of cheddar widgets that would settle over your belt. But to me you were enormous. So sturdy and solid, so wide, so thick, none of that delicate wristy business of my imaginings. Built like an oak tree, against which I could pitch my pillow and read; mornings, I could curl into the crook of your branches. How luck we are, when we've spared what we think we want! How weary I might have grown of all those silly pots and fussy diets, and how I detest the whine of sitar music!

Yet, we are not Skinner's rats. Even Skinner's rats were not Skinner's rats: the patterns of addictive behavior displayed by rats in the Skinner Box were only displayed by rats in isolation, outside of their normal sociable habitat. For human beings, addictions have subjective meanings, as does depression. Marcus Gilroy-Ware's study of social media suggests that what we encounter in our feeds is hedonic stimulation, various moods and sources of arousal- from outrage porn to food porn to porn- which enable us to manage our emotions. In addition that, however, it's also true that we can become attached to the miseries of online life, a state of perpetual outrage and antagonism. There is a sense in which our online avatar resembles a 'virtual tooth' in the sense described by the German surrealist artist Hans Bellmer. In the grip of a toothache, a common reflex is to make a fist so tight that the fingernails bite into the skin. This 'confuses' and 'bisects' the pain by creating a 'virtual center of excitation,' a virtual tooth that seems to draw blood and nervous energy away from the real center of pain. If we are in pain, this suggests, self-harming can be a way of displacing it so that it appears lessened- event though the pain hasn't really been reduced, and we still have a toothache. So if we get hooked on a machine that purports to tell us, among other things, how other people see us- or a version of ourselves, a delegated online image- that suggests something has already gone wrong in our relationships with others. The global rise in depression- currently the world's most widespread illness, having risen some 18 per cent since 2005- is worsened for many people by the social industry. There is a particularly strong correlation between depression and the use of Instagram among young people. But social industry platforms didn't invent depression; they exploited it. And to loosen their grip, one would have to explore what has gone wrong elsewhere.

PORK AND BEANS BREAD Preheat oven to 350 degrees F., rack in the middle position. 15-ounce can of pork and beans (I used Van Camp’s) 4 eggs, beaten (just whip them up in a glass with a fork) 1 cup vegetable oil (not canola, not olive—use vegetable oil) 1 teaspoon vanilla extract 2 cups white (granulated) sugar 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt 1 and ½ teaspoons ground cinnamon 1 cup chopped pecans or walnuts (measure after chopping—I used pecans) 3 cups all-purpose flour (pack it down in the cup when you measure it) Prepare your pans. Spray two 9-inch by 5-inch by 3-inch-deep loaf pans with Pam or another nonstick cooking spray.   Don’t drain the pork and beans. Pour them into a food processor or a blender, juice and all, and process them until they’re pureed smooth with no lumps.   Place the beaten eggs in a large mixing bowl. Stir in the pureed pork and beans and mix them in well.   Add the vegetable oil and the vanilla extract. Mix well.   Add the sugar and mix it in. Then mix in the baking soda, baking powder, salt and cinnamon. Stir until everything is incorporated.   Stir in the chopped nuts.   Add the flour in one-cup increments, stirring after each addition.   Spoon half of the batter into one loaf pan and the other half of the batter into the second loaf pan.   Bake at 350 degrees F. for 50 to 60 minutes. Test the bread with a long food pick inserted in the center. If it comes out sticky, the bread needs to bake a bit more. If it comes out dry, remove the pans from the oven and place them on a wire rack to cool for 20 minutes.   Run the sharp blade of a knife around inside of all four sides of the pan to loosen the bread, and then tip it out onto the wire rack.   Cool the bread completely, and then wrap it in plastic wrap. At this point the bread can be frozen in a freezer bag for up to 3 months.   Hannah and Lisa’s Note: If you don’t tell anyone the name of this bread, they probably won’t ever guess it’s made with pork and beans.

BONNIE BROWNIE COOKIE BARS Preheat oven to 350 degrees F., rack in the middle position.   4 one-ounce squares semi-sweet chocolate (or 3/4 cup chocolate chips) 3/4 cup butter (one and a half sticks) 1½ cups white (granulated) sugar 3 beaten eggs (just whip them up in a glass with a fork) 1 teaspoon vanilla extract 1 cup flour (pack it down in the cup when you measure it) 1/2 cup chopped cashews 1/2 cup chopped butterscotch chips 1/2 cup semi-sweet chocolate chips (I used Ghirardelli)   Prepare a 9-inch by 13-inch cake pan by lining it with a piece of foil large enough to flap over the sides. Spray the foil-lined pan with Pam or another nonstick cooking spray.   Microwave the chocolate squares and butter in a microwave-safe mixing bowl on HIGH for 1 minute. Stir. (Since chocolate frequently maintains its shape even when melted, you have to stir to make sure.) If it’s not melted, microwave for an additional 20 seconds and stir again. Repeat if necessary.   Stir the sugar into the chocolate mixture. Feel the bowl. If it’s not so hot it’ll cook the eggs, add them now, stirring thoroughly. Mix in the vanilla extract.   Mix in the flour, and stir just until it’s moistened.   Put the cashews, butterscotch chips, and chocolate chips in the bowl of a food processor, and chop them together with the steel blade. (If you don’t have a food processor, you don’t have to buy one for this recipe—just chop everything up as well as you can with a sharp knife.)   Mix in the chopped ingredients, give a final stir by hand, and spread the batter out in your prepared pan. Smooth the top with a rubber spatula.   Bake at 350 degrees F. for 30 minutes.   Cool the Bonnie Brownie Cookie Bars in the pan on a metal rack. When they’re thoroughly cool, grasp the edges of the foil and lift the brownies out of the pan. Place them facedown on a cutting board, peel the foil off the back, and cut them into brownie-sized pieces.   Place the squares on a plate and dust lightly with powdered sugar if you wish.   Hannah’s Note: If you’re a chocoholic, or if you’re making these for Mother, frost them with Neverfail Fudge Frosting before you cut them.

The page begins with the person’s picture. A photo if we can find it. If not, a sketch or painting by Peeta. Then, in my most careful handwriting, come all the details it would be a crime to forget. Lady licking Prim’s cheek. My father’s laugh. Peeta’s father with the cookies. The color of Finnick’s eyes. What Cinna could do with a length of silk. Boggs reprogramming the Holo. Rue poised on her toes, arms slightly extended, like a bird about to take flight. On and on. We seal the pages with salt water and promises to live well to make their deaths count. Haymitch finally joins us, contributing twenty-three years of tributes he was forced to mentor. Additions become smaller. An old memory that surfaces. A late primrose preserved between the pages. Strange bits of happiness, like the photo of Finnick and Annie’s newborn son. We learn to keep busy again. Peeta bakes. I hunt. Haymitch drinks until the liquor runs out, and then raises geese until the next train arrives. Fortunately, the geese can take pretty good care of themselves. We’re not alone. A few hundred others return because, whatever has happened, this is our home. With the mines closed, they plow the ashes into the earth and plant food. Machines from the Capitol break ground for a new factory where we will make medicines. Although no one seeds it, the Meadow turns green again. Peeta and I grow back together. There are still moments when he clutches the back of a chair and hangs on until the flashbacks are over. I wake screaming from nightmares of mutts and lost children. But his arms are there to comfort me. And eventually his lips. On the night I feel that thing again, the hunger that overtook me on the beach, I know this would have happened anyway. That what I need to survive is not Gale’s fire, kindled with rage and hatred. I have plenty of fire myself. What I need is the dandelion in the spring. The bright yellow that means rebirth instead of destruction. The promise that life can go on, no matter how bad our losses. That it can be good again. And only Peeta can give me that. So after, when he whispers, “You love me. Real or not real?” I tell him, “Real.

The idealized capitalist system first and foremost emphasizes “freedom from” external restrictions on one’s ability to rise in society’s ranks. At least in theory, people are given equal opportunity to succeed or fail based on their own merits. But a world without restrictions is a competitive one, and people who are more talented, harder working, or simply luckier will have an advantage. As a result, a wide variety of goods and services will exist, but not everyone will have access to the full range of choice available; some people may even be unable to afford basic necessities such as food, housing, and health care. The idealized communist/socialist system, by contrast, aims for equality of outcomes rather than of opportunities, guaranteeing all its members the “freedom to” obtain an adequate standard of living. The rub is that the additional resources given to those in need have to come from somewhere, or more specifically someone, which means reducing others’ “freedom from” and having the state commandeer their property and dictate their economic activities.

He carefully poured the juice into a bowl and rinsed the scallops to remove any sand caught between the tender white meat and the firmer coral-colored roe, wrapped around it like a socialite's fur stole. Mayur is the kind of cook (my kind), who thinks the chef should always have a drink in hand. He was making the scallops with champagne custard, so naturally the rest of the bottle would have to disappear before dinner. He poured a cup of champagne into a small pot and set it to reduce on the stove. Then he put a sugar cube in the bottom of a wide champagne coupe (Lalique, service for sixteen, direct from the attic on my mother's last visit). After a bit of a search, he found the crème de violette in one of his shopping bags and poured in just a dash. He topped it up with champagne and gave it a swift stir. "To dinner in Paris," he said, glass aloft. 'To the chef," I answered, dodging swiftly out of the way as he poured the reduced champagne over some egg yolks and began whisking like his life depended on it. "Do you have fish stock?" "Nope." "Chicken?" "Just cubes. Are you sure that will work?" "Sure. This is the Mr. Potato Head School of Cooking," he said. "Interchangeable parts. If you don't have something, think of what that ingredient does, and attach another one." I counted, in addition to the champagne, three other bottles of alcohol open in the kitchen. The boar, rubbed lovingly with a paste of cider vinegar, garlic, thyme, and rosemary, was marinating in olive oil and red wine. It was then to be seared, deglazed with hard cider, roasted with whole apples, and finished with Calvados and a bit of cream. Mayur had his nose in a small glass of the apple liqueur, inhaling like a fugitive breathing the air of the open road. As soon as we were all assembled at the table, Mayur put the raw scallops back in their shells, spooned over some custard, and put them ever so briefly under the broiler- no more than a minute or two. The custard formed a very thin skin with one or two peaks of caramel. It was, quite simply, heaven. The pork was presented neatly sliced, restaurant style, surrounded with the whole apples, baked to juicy, sagging perfection.

I first came to Hokkaido for two reasons: miso ramen and uni, the island's most famous foods and two items on my short list for Last Supper constituents. The only thing they share in common, besides a home, is the intense fits of joy they deliver: the former made from an unholy mix of pork-bone broth, thick miso paste, and wok-crisped pork belly (with the optional addition of a slab of melting Hokkaido butter), the latter arguably the sexiest food on earth, yolk-orange tongues of raw sea urchin roe with a habit-forming blend of fat and umami, sweetness and brine. Fall for uni at your own peril; like heroin and high-stakes poker, it's an expensive addiction that's tough to kick. But my dead-simple plan- to binge on both and catch the first flight back to Tokyo- has been upended by a steam locomotive and Whole Foods foliage, and suddenly Hokkaido seems much bigger than an urchin and a bowl of soup. No one told me about the rolling farmlands, the Fuji-like volcanoes, the stunning national parks, one stacked on top of the other. Nobody said there would be wine. And cheese. And bread.

GRAHAM CRACKER CAKE Preheat oven to 350 degrees F., rack in the middle position. ½ cup salted butter, softened (1 stick, 4 ounces, ¼ pound) ¾ cup white (granulated) sugar 1 teaspoon vanilla extract 2 large eggs 2 teaspoons baking powder ¼ teaspoon salt 2 and ¼ cups graham cracker crumbs 1 cup whole milk 1 cup chopped nuts (measure after chopping—I used walnuts)   8 and ¾ ounce can crushed pineapple WITH juice ¼ cup white (granulated) sugar Hannah’s Note: You can either crush your own graham cracker crumbs by placing graham crackers in a bag and rolling the bag with a rolling pin, crushing them in the food processor by using the steel blade, or you can buy ready-made graham cracker crumbs at the store. Spray a 9-inch square baking pan with Pam or another nonstick cooking spray and sprinkle the inside with flour. Shake out excess flour. You may also use Pam spray for baking, which contains a coating of flour. Both will work well. In an electric mixer, cream the butter and the sugar, adding the sugar gradually with the mixer on MEDIUM speed. Add the vanilla extract and mix it in thoroughly. Beat in the eggs, one at a time, incorporating the first egg before you add the second. Add the baking powder and the salt, beating until they’re thoroughly mixed. Mix in half of the graham cracker crumbs with half of the milk. Beat well. Mix in the other half of the graham cracker crumbs with the remaining half of the milk. Remove the bowl from the mixer and fold in the chopped nuts by hand. Pour the Graham Cracker Cake batter into the prepared pan and smooth the top with a rubber spatula. Bake your cake at 350 degrees F. for 30 minutes. Take your cake out of the oven, turn off the oven, and place the cake on a wire rack to await its topping. In a saucepan on the stovetop, combine the contents of the can of crushed pineapple and juice with the white sugar. Cook the pineapple mixture over MEDIUM HIGH heat, stirring constantly until it boils. Turn the burner down to LOW and cook the pineapple mixture for an additional 10 minutes, stirring frequently. Pour the hot pineapple sauce over the hot cake. Cool in the pan. Serve the Graham Cracker Cake with sweetened whipped cream or vanilla ice cream.

TICKLED PINK LEMONADE COOKIES   Preheat oven to 350 degrees F., rack in the middle position. Hannah’s 1st Note: This recipe is from Lisa’s Aunt Nancy. It’s a real favorite down at The Cookie Jar because the cookies are different, delicious, and very pretty. ½ cup salted, softened butter (1 stick, 4 ounces, ¼ pound) (do not substitute) ½ cup white (granulated) sugar ½ teaspoon baking powder ¼ teaspoon baking soda 1 large egg, beaten cup frozen pink or regular lemonade concentrate, thawed 3 drops of liquid red food coloring (I used ½ teaspoon of Betty Crocker food color gel) 1 and ¾ cups all-purpose flour (pack it down in the cup when you measure it) In the bowl of an electric mixer, beat the softened butter with the sugar until the resulting mixture is light and fluffy. Mix in the baking powder and baking soda. Beat until they’re well-combined. Mix in the beaten egg and the lemonade concentrate. Add 3 drops of red food coloring (or ½ teaspoon of the food color gel, if you used that). Add the flour, a half-cup or so at a time, beating after each addition. (You don’t have to be exact—just don’t put in all the flour at once.) If the resulting cookie dough is too sticky to work with, refrigerate it for an hour or so. (Don’t forget to turn off your oven if you do this. You’ll have to preheat it again once you’re ready to bake.) Drop the cookies by teaspoonful, 2 inches apart, on an UNGREASED cookie sheet. Bake the Tickled Pink Lemonade Cookies at 350 degrees F. for 10 to 12 minutes or until the edges are golden brown. (Mine took 11 minutes.) Let the cookies cool on the cookie sheet for 2 minutes. Then use a metal spatula to remove them to a wire rack to cool completely. FROSTING FOR PINK LEMONADE COOKIES   2 Tablespoons salted butter, softened 2 cups powdered sugar (no need to sift unless it’s got big lumps) 2 teaspoons frozen pink or regular lemonade concentrate, thawed 3 to 4 teaspoons milk (water will also work for a less creamy frosting) 2 drops red food coloring (or enough red food color gel to turn the frosting pink) Beat the butter and the powdered sugar together. Mix in the lemonade concentrate. Beat in the milk, a bit at a time, until the frosting is almost thin enough to spread, but not quite. Mix in the 2 drops of red food coloring. Stir until the color is uniform. If your frosting is too thin, add a bit more powdered sugar. If your frosting is too thick, add a bit more milk or water.

The biggest fear for homeschooled children is that they will be unable to relate to their peers, will not have friends, or that they will otherwise be unable to interact with people in a normal way. Consider this: How many of your daily interactions with people are solely with people of your own birth year?  We’re not considering interactions with people who are a year or two older or a year or two younger, but specifically people who were born within a few months of your birthday. In society, it would be very odd to section people at work by their birth year and allow you to interact only with persons your same age. This artificial constraint would limit your understanding of people and society across a broader range of ages. In traditional schools, children are placed in grades artificially constrained by the child’s birth date and an arbitrary cut-off day on a school calendar. Every student is taught the same thing as everyone else of the same age primarily because it is a convenient way to manage a large number of students. Students are not grouped that way because there is any inherent special socialization that occurs when grouping children in such a manner. Sectioning off children into narrow bands of same-age peers does not make them better able to interact with society at large. In fact, sectioning off children in this way does just the opposite—it restricts their ability to practice interacting with a wide variety of people. So why do we worry about homeschooled children’s socialization?  The erroneous assumption is that the child will be homeschooled and will be at home, schooling in the house, all day every day, with no interactions with other people. Unless a family is remotely located in a desolate place away from any form of civilization, social isolation is highly unlikely. Every homeschooling family I know involves their children in daily life—going to the grocery store or the bank, running errands, volunteering in the community, or participating in sports, arts, or community classes. Within the homeschooled community, sports, arts, drama, co-op classes, etc., are usually sectioned by elementary, pre-teen, and teen groupings. This allows students to interact with a wider range of children, and the interactions usually enhance a child’s ability to interact well with a wider age-range of students. Additionally, being out in the community provides many opportunities for children to interact with people of all ages. When homeschooling groups plan field trips, there are sometimes constraints on the age range, depending upon the destination, but many times the trip is open to children of all ages. As an example, when our group went on a field trip to the Federal Reserve Bank, all ages of children attended. The tour and information were of interest to all of the children in one way or another. After the tour, our group dined at a nearby food court. The parents sat together to chat and the children all sat with each other, with kids of all ages talking and having fun with each other. When interacting with society, exposure to a wider variety of people makes for better overall socialization. Many homeschooling groups also have park days, game days, or play days that allow all of the children in the homeschooled community to come together and play. Usually such social opportunities last for two, three, or four hours. Our group used to have Friday afternoon “Park Day.”  After our morning studies, we would pack a picnic lunch, drive to the park, and spend the rest of the afternoon letting the kids run and play. Older kids would organize games and play with younger kids, which let them practice great leadership skills. The younger kids truly looked up to and enjoyed being included in games with the older kids.

then you should consider reducing or eliminating the following foods in addition to eliminating wheat. • Cornstarch and cornmeal—cornmeal products such as tacos, tortillas, corn chips, and corn breads, breakfast cereals, and sauces and gravies thickened with cornstarch • Snack foods—potato chips, rice cakes, popcorn. These foods, like foods made of cornstarch, send blood sugar straight up to the stratosphere. • Desserts—Pies, cakes, cupcakes, ice cream, sherbet, and other sugary desserts all pack too much sugar. • Rice—white or brown; wild rice. Modest servings are relatively benign, but large servings (more than ½ cup) generate adverse blood sugar effects. • Potatoes—White, red, sweet potatoes, and yams cause effects similar to those generated by rice. • Legumes—black beans, butter beans, kidney beans, lima beans; chickpeas; lentils. Like potatoes and rice, there is potential for blood sugar effects, especially if serving size exceeds ½ cup. • Gluten-free foods—Because the cornstarch, rice starch, potato starch, and tapioca starch used in place of wheat gluten causes extravagant blood sugar rises, they should be avoided. • Fruit juices, soft drinks—Even if they are “natural,” fruit juices are not that good for you. While they contain healthy components such as flavonoids and vitamin C, the sugar

Drafting conscript workers was one thing. But unless they were adequately fed they were useless. There was no industry in the 1940s in which the correlation between labour productivity and calorific input was more direct than in mining.91 But after 1939 the food supply in Western Europe was no less constrained than the supply of coal.92 As was true of Germany, the high-intensity dairy farms of France, the Netherlands and Denmark were dependent on imported animal feed. Grain imports in the late 1930s had run at the rate of more than 7 million tons per annum mostly from Argentina and Canada. These sources of supply were closed off by the British blockade. In addition Western Europe had imported more than 700,000 tons of oil seed.93 Of course, France was a major producer of grain in its own right. But French grain yields depended, as they did in Germany, on large quantities of nitrogen-based fertilizer, which could be supplied only at the expense of the production of explosives. And like German agriculture, the farms of Western Europe depended on huge herds of draught animals and on the daily labour of millions of farm workers. The removal of horses, manpower, fertilizer and animal feed that followed the outbreak of war set off a disastrous chain reaction in the delicate ecology of European peasant farming. By the summer of 1940, Germany was facing a Europe-wide agricultural crisis.

Say you live five miles from the grocery store. When you need food, you hop in your car, and fifteen minutes later you’re buying groceries. One day on your way to the grocery store you get stopped by a train. You’re delayed five additional minutes. The whole time you’re waiting for the train to pass, you’re irritated by the delay. You forget the fact that before cars were invented, a five-mile trip to the store could take a whole day. “Or how about the student who’s working on a research paper for a class assignment. Because of a slow internet connection, it takes him thirty more minutes to look up and download the necessary information for his paper. He’s peeved by the delay. He’s forgotten that before the Internet, he would’ve had to motor over to the library, look up books in an archaic card file system, find the books in the library stacks, then search through the books for his information. A process that could take hours. “But the quintessential example of this phenomenon is the microwave. Whereas in the past it might take twenty to thirty minutes to cook or heat food in a conventional oven, the same outcome can be derived with a microwave oven in less than two minutes. Yet we stand at the microwave tapping our toe impatiently waiting for those two minutes to conclude, frustrated by how long it’s taking. “Which is why I say today’s world suffers from a serious case of the Microwave Syndrome.

For attractive lips, speak words of kindness. For lovely eyes, seek out the good in people. For a slim figure, share your food with the hungry. For beautiful hair, let a child run his fingers through it once a day. For poise, walk with the knowledge you’ll never walk alone. ...카톡【ACD5】텔레【KKD55】 We leave you a tradition with a future. The tender loving care of human beings will never become obsolete. People even more than things have to be restored, renewed, revived, reclaimed and redeemed and redeemed and redeemed. Never throw out anybody. ♥물뽕 구입♥물뽕 구매♥물뽕 판매♥물뽕 구입방법♥물뽕 구매방법♥물뽕 파는곳♥물뽕 가격♥물뽕 파는곳♥물뽕 정품구입♥물뽕 정품구매♥물뽕 정품판매♥물뽕 가격♥물뽕 복용법♥물뽕 부작용♥ Remember, if you ever need a helping hand, you’ll find one at the end of your arm. As you grow older, you will discover that you have two hands: one for helping yourself, the other for helping others. Your “good old days” are still ahead of you, may you have many of them 수면제,액상수면제,낙태약,여성최음제,ghb물뽕,여성흥분제,남성발기부전치유제,비아,시알,88정,드래곤,바오메이,정력제,남성성기확대제,카마그라젤,비닉스,센돔,,꽃물,남성조루제,네노마정,러쉬파퍼,엑스터시,신의눈물,lsd,아이스,캔디,대마초,떨,마리화나,프로포폴,에토미데이트,해피벌륜 등많은제품판매하고있습니다 원하시는제품있으시면 추천상으로 더좋은제품으로 모시겠습니다 It is a five-member boy group of YG Entertainment who debuted in 2006. It is a group that has had a great influence on young fashion trends, the idol group that has been pouring since then, and the Korean music industry from the mid to late 2000s. Since the mid-2000s, he has released a lot of hit songs. He has played an important role in all aspects of music, fashion, and trends enjoyed by Korea's generations. In 2010, the concept of emphasizing exposure, The number of idols on the line as if they were filmed in the factory instead of the "singer", the big bang musicality got more attention, and the ALIVE of 2012, the great success of the MADE album from 2015 to 2016, It showed musical performance, performance, and stage control, which made it possible to recognize not only the public in their twenties and thirties but also men and women, both young and old, as true artists with national talents. Even today, it is in a unique position in terms of musical performance, influence, and trend setting, and it is the idol who keeps the longest working and longest position. We have made the popularity of big bang by combining various factors such as exquisite talent of all members, sophisticated music, trendy style, various arts and performances in broadcasting, lovecalls and collaboration of global brands, and global popularity. The big bang was also different from the existing idols. It is considered to be a popular idol, a idol, because it has a unique musicality, debut as a talented person in a countless idol that has become a singer as a representative, not a talent. In addition, the male group is almost the only counterpart to the unchanging proposition that there is not a lot of male fans, and as mentioned several times, it has been loved by gender regardless of gender.

Foods to Embrace: Probiotics: Yogurt with active cultures, tempeh, miso, natto, sauerkraut, kefir, kimchi, kombucha, buttermilk, and certain cheeses. Prebiotics: Beans, oats, bananas, berries, garlic, onions, dandelion greens, asparagus, Jerusalem artichokes, and leeks. Low-GI carbohydrates: Brown rice, quinoa, steel-cut oatmeal, and chia seeds. Medium-GI foods, in moderation: Honey, orange juice, and whole-grain bread. Healthy fats: Monounsaturated fats like olive oil, nuts, nut butters, and avocados. Omega-3 fatty acids: Fish, especially fatty fish like salmon, mackerel, tuna, herring, and sardines. Vitamins B9, B12, B1, B6, A, and C. Minerals and micronutrients: Iron, magnesium, potassium, zinc, and selenium. Spices: Saffron and turmeric. Herbs: Oregano, lavender, passionflower, and chamomile. Foods to Avoid: Sugar: Baked goods, candy, soda, or anything sweetened with sugar or high-fructose corn syrup. High-GI carbs: White bread, white rice, potatoes, pasta, and anything else made from refined flour. Artificial sweeteners: Aspartame is particularly harmful, but also saccharin, sucralose, and stevia in moderation and with caution. Fried foods: French fries, fried chicken, fried seafood, or anything else deep-fried in oil. Bad fats: Trans fats such as margarine, shortening, and hydrogenated oils are to be avoided totally; omega-6 fats such as vegetable, corn, sunflower, and safflower oil should only be consumed in moderation. Nitrates: An additive used in bacon, salami, sausage, and other cured meats.

When we were first born, Spirit was our predominate guide, but as we ‘matured,’ our society quickly cured us of that. I learned later in my studies that any negative moaning I have about my life is only an affirmation of weakness and makes all those around me not want to be there. Life is nothing more than a dance with God; we just need to follow His lead and quit stepping on His toes. We must be able to release the things we hold dearest in order to truly have. I believe you must know the feeling of hunger before you can truly taste and enjoy food, you can only recognize authenticity by experiencing fraud, and you can only experience true love after enduring heartache. Your level of awareness will increase as you experience the rawness of life on your path to becoming more. God never gives you more than you can handle. He is perfect in His teaching. Know that what comes around goes around, and what you’re unable to forgive and let go will stay around. We need to control what we think, what we say, and how we feel. It’s our thoughts that produce our words, and our words lead to our actions. Our actions over time become habits, which form our character. Our character is what unfolds into our reality. Life is not about a future someone, it’s about ‘becoming’ someone and enjoying every step along the way. There’s no need to wait—significance is available right now. If you had to carry your mental seeds of desired reality around with you, growing to an additional nine pounds concentrated in your belly for nine months, and actually give birth to them, they too would become pretty obvious. The problem with most is they don’t care enough to endure the process, so they wind up aborting their dreams before they have a chance to be born. As you begin to do things to close the gap toward your ideal, you will find that life speeds up. Things quicken, and the closer you get to your goal, the faster it comes for you. The ultimate goal is to condition your body and mind so you can manifest ideals instantly—to think like God thinks. Yearning destroys your ability to have. It’s the carrot dangling just beyond your nose that you will never taste. When you’re obsessed with something you become out of balance and this imbalance creates a barrier between you and what you want. You become too emotionally attached to accept it. We must know the price of our obsessions and refuse to pay it. If Spirit cannot overcome ego and move away from the ways of the world, we will be destined to repeat it. We will die only to perpetuate death. In the beginning of my spiritual quest, I felt left out, alone, and cold. Wandering around in the darkness of my human nature, I came upon a door, and on the door was the word heaven. I knocked on the door but no one answered. I returned back every day, hoping to get someone to hear me and let me in. I became increasingly frustrated, finding myself angrily pounding on the door, but it wouldn’t open. Exhausted, I finally fell to my knees at the foot of the door and prayed, “Please, God, let me in!” The door immediately cracked open. I realized I had been knocking from the inside.

The Blue Mind Rx Statement Our wild waters provide vast cognitive, emotional, physical, psychological, social, and spiritual values for people from birth, through adolescence, adulthood, older age, and in death; wild waters provide a useful, widely available, and affordable range of treatments healthcare practitioners can incorporate into treatment plans. The world ocean and all waterways, including lakes, rivers, and wetlands (collectively, blue space), cover over 71% of our planet. Keeping them healthy, clean, accessible, and biodiverse is critical to human health and well-being. In addition to fostering more widely documented ecological, economic, and cultural diversities, our mental well-being, emotional diversity, and resiliency also rely on the global ecological integrity of our waters. Blue space gives us half of our oxygen, provides billions of people with jobs and food, holds the majority of Earth's biodiversity including species and ecosystems, drives climate and weather, regulates temperature, and is the sole source of hydration and hygiene for humanity throughout history. Neuroscientists and psychologists add that the ocean and wild waterways are a wellspring of happiness and relaxation, sociality and romance, peace and freedom, play and creativity, learning and memory, innovation and insight, elation and nostalgia, confidence and solitude, wonder and awe, empathy and compassion, reverence and beauty — and help manage trauma, anxiety, sleep, autism, addiction, fitness, attention/focus, stress, grief, PTSD, build personal resilience, and much more. Chronic stress and anxiety cause or intensify a range of physical and mental afflictions, including depression, ulcers, colitis, heart disease, and more. Being on, in, and near water can be among the most cost-effective ways of reducing stress and anxiety. We encourage healthcare professionals and advocates for the ocean, seas, lakes, and rivers to go deeper and incorporate the latest findings, research, and insights into their treatment plans, communications, reports, mission statements, strategies, grant proposals, media, exhibits, keynotes, and educational programs and to consider the following simple talking points: •Water is the essence of life: The ocean, healthy rivers, lakes, and wetlands are good for our minds and bodies. •Research shows that nature is therapeutic, promotes general health and well-being, and blue space in both urban and rural settings further enhances and broadens cognitive, emotional, psychological, social, physical, and spiritual benefits. •All people should have safe access to salubrious, wild, biodiverse waters for well-being, healing, and therapy. •Aquatic biodiversity has been directly correlated with the therapeutic potency of blue space. Immersive human interactions with healthy aquatic ecosystems can benefit both. •Wild waters can serve as medicine for caregivers, patient families, and all who are part of patients’ circles of support. •Realization of the full range and potential magnitude of ecological, economic, physical, intrinsic, and emotional values of wild places requires us to understand, appreciate, maintain, and improve the integrity and purity of one of our most vital of medicines — water.

You were raised with a very special status in Tibet. You must have come to this recognition of oneness over time.” “Yes, I have grown in my wisdom from study and experience. When I first went to Peking, now Beijing, to meet Chinese leaders, and also in 1956 when I came to India and met some Indian leaders, there was too much formality, so I felt nervous. So now, when I meet people, I do it on a human-to-human level, no need for formality. I really hate formality. When we are born, there is no formality. When we die, there is no formality. When we enter hospital, there is no formality. So formality is just artificial. It just creates additional barriers. So irrespective of our beliefs, we are all the same human beings. We all want a happy life.” I couldn’t help wondering if the Dalai Lama’s dislike of formality had to do with having spent his childhood in a gilded cage. “Was it only when you went into exile,” I asked, “that the formality ended?” “Yes, that’s right. So sometimes I say, Since I became a refugee, I have been liberated from the prison of formality. So I became much closer to reality. That’s much better. I often tease my Japanese friends that there is too much formality in their cultural etiquette. Sometimes when we discuss something, they always respond like this.” The Dalai Lama vigorously nodded his head. “So whether they agree or disagree, I cannot tell. The worst thing is the formal lunches. I always tease them that the meal looks like decoration, not like food. Everything is very beautiful, but very small portions! I don’t care about formality, so I ask them, more rice, more rice. Too much formality, then you are left with a very little portion, which is maybe good for a bird.” He was scooping up the last bits of dessert.

TIO TITO’S SUBLIME LIME BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position. ½ cup finely-chopped coconut (measure after chopping—pack it down when you measure it) 1 cup cold salted butter (2 sticks, 8 ounces, ½ pound) ½ cup powdered (confectioners) sugar (no need to sift unless it’s got big lumps) 2 cups all-purpose flour (pack it down when you measure it)   4 beaten eggs (just whip them up with a fork) 2 cups white (granulated) sugar cup lime juice (freshly squeezed is best) cup vodka (I used Tito’s Handmade Vodka) ½ teaspoon salt 1 teaspoon baking powder ½ cup all-purpose flour (pack it down when you measure it) Powdered (confectioners) sugar to sprinkle on top Coconut Crust: To get your half-cup of finely-chopped coconut, you will need to put approximately ¾ cup of shredded coconut in the bowl of a food processor. (The coconut will pack down more when it’s finely-chopped so you’ll need more of the stuff out of the package to get the half-cup you need for this recipe.) Chop the shredded coconut up finely with the steel blade. Pour it out into a bowl and measure out ½ cup, packing it down when you measure it. Return the half-cup of finely chopped coconut to the food processor. (You can also do this by spreading out the shredded coconut on a cutting board and chopping it finely by hand.) Cut each stick of butter into eight pieces and arrange them in the bowl of the food processor on top of the chopped coconut. Sprinkle the powdered sugar and the flour on top of that. Zoop it all up with an on-and-off motion of the steel blade until it resembles coarse cornmeal. Prepare a 9-inch by 13-inch rectangular cake pan by spraying it with Pam or another nonstick cooking spray. Alternatively, for even easier removal, line the cake pan with heavy-duty foil and spray that with Pam. (Then all you have to do is lift the bar cookies out when they’re cool, peel off the foil, and cut them up into pieces.) Sprinkle the crust mixture into the prepared cake pan and spread it out with your fingers. Pat it down with a large spatula or with the palms of your impeccably clean hands. Hannah’s 1st Note: If your butter is a bit too soft, you may end up with a mass that balls up and clings to the food processor bowl. That’s okay. Just scoop it up and spread it out in the bottom of your prepared pan. (You can also do this in a bowl with a fork or a pie crust blender if you prefer.) Hannah’s 2nd Note: Don’t wash your food processor quite yet. You’ll need it to make the lime layer. (The same applies to your bowl and fork if you make the crust by hand.) Bake your coconut crust at 350 degrees F. for 15 minutes. While your crust is baking, prepare the lime layer. Lime Layer: Combine the eggs with the white sugar. (You can use your food processor and the steel blade to do this, or you can do it by hand in a bowl.) Add the lime juice, vodka, salt, and baking powder. Mix thoroughly. Add the flour and mix until everything is incorporated. (This mixture will be runny—it’s supposed to be.) When your crust has baked for 15 minutes, remove the pan from the oven and set it on a cold stovetop burner or a wire rack. Don’t shut off the oven! Just leave it on at 350 degrees F. Pour the lime layer mixture on top of the crust you just baked. Use potholders to pick up the pan and return it to the oven. Bake your Sublime Lime Bar Cookies for an additional 30 minutes. Remove the pan from the oven and cool your lime bars in the pan on a cold stovetop burner or a wire rack. When the pan has cooled to room temperature, cover it with foil and refrigerate it until you’re ready to serve. Cut the bars into brownie-sized pieces, place them on a pretty platter, and sprinkle them lightly with powdered sugar. Yum! Hannah’s 3rd Note: If you would prefer not to use alcohol in these bar cookies, simply substitute whole milk for the vodka. This recipe works both ways and I can honestly tell you that I’ve never met anyone who doesn’t like my Sublime Lime Bar Cookies!

I have been all over the world cooking and eating and training under extraordinary chefs. And the two food guys I would most like to go on a road trip with are Anthony Bourdain and Michael Ruhlmann, both of whom I have met, and who are genuinely awesome guys, hysterically funny and easy to be with. But as much as I want to be the Batgirl in that trio, I fear that I would be woefully unprepared. Because an essential part of the food experience that those two enjoy the most is stuff that, quite frankly, would make me ralph. I don't feel overly bad about the offal thing. After all, variety meats seem to be the one area that people can get a pass on. With the possible exception of foie gras, which I wish like heckfire I liked, but I simply cannot get behind it, and nothing is worse than the look on a fellow foodie's face when you pass on the pate. I do love tongue, and off cuts like oxtails and cheeks, but please, no innards. Blue or overly stinky cheeses, cannot do it. Not a fan of raw tomatoes or tomato juice- again I can eat them, but choose not to if I can help it. Ditto, raw onions of every variety (pickled is fine, and I cannot get enough of them cooked), but I bonded with Scott Conant at the James Beard Awards dinner, when we both went on a rant about the evils of raw onion. I know he is often sort of douchey on television, but he was nice to me, very funny, and the man makes the best freaking spaghetti in tomato sauce on the planet. I have issues with bell peppers. Green, red, yellow, white, purple, orange. Roasted or raw. Idk. If I eat them raw I burp them up for days, and cooked they smell to me like old armpit. I have an appreciation for many of the other pepper varieties, and cook with them, but the bell pepper? Not my friend. Spicy isn't so much a preference as a physical necessity. In addition to my chronic and severe gastric reflux, I also have no gallbladder. When my gallbladder and I divorced several years ago, it got custody of anything spicier than my own fairly mild chili, Emily's sesame noodles, and that plastic Velveeta-Ro-Tel dip that I probably shouldn't admit to liking. I'm allowed very occasional visitation rights, but only at my own risk. I like a gentle back-of-the-throat heat to things, but I'm never going to meet you for all-you-can-eat buffalo wings. Mayonnaise squicks me out, except as an ingredient in other things. Avocado's bland oiliness, okra's slickery slime, and don't even get me started on runny eggs. I know. It's mortifying.

We've been here three days already, and I've yet to cook a single meal. The night we arrived, my dad ordered Chinese takeout from the old Cantonese restaurant around the corner, where they still serve the best egg foo yung, light and fluffy and swimming in rich, brown gravy. Then there had been Mineo's pizza and corned beef sandwiches from the kosher deli on Murray, all my childhood favorites. But last night I'd fallen asleep reading Arthur Schwartz's Naples at Table and had dreamed of pizza rustica, so when I awoke early on Saturday morning with a powerful craving for Italian peasant food, I decided to go shopping. Besides, I don't ever really feel at home anywhere until I've cooked a meal. The Strip is down by the Allegheny River, a five- or six-block stretch filled with produce markets, old-fashioned butcher shops, fishmongers, cheese shops, flower stalls, and a shop that sells coffee that's been roasted on the premises. It used to be, and perhaps still is, where chefs pick up their produce and order cheeses, meats, and fish. The side streets and alleys are littered with moldering vegetables, fruits, and discarded lettuce leaves, and the smell in places is vaguely unpleasant. There are lots of beautiful, old warehouse buildings, brick with lovely arched windows, some of which are now, to my surprise, being converted into trendy loft apartments. If you're a restaurateur you get here early, four or five in the morning. Around seven or eight o'clock, home cooks, tourists, and various passers-through begin to clog the Strip, aggressively vying for the precious few available parking spaces, not to mention tables at Pamela's, a retro diner that serves the best hotcakes in Pittsburgh. On weekends, street vendors crowd the sidewalks, selling beaded necklaces, used CDs, bandanas in exotic colors, cheap, plastic running shoes, and Steelers paraphernalia by the ton. It's a loud, jostling, carnivalesque experience and one of the best things about Pittsburgh. There's even a bakery called Bruno's that sells only biscotti- at least fifteen different varieties daily. Bruno used to be an accountant until he retired from Mellon Bank at the age of sixty-five to bake biscotti full-time. There's a little hand-scrawled sign in the front of window that says, GET IN HERE! You can't pass it without smiling. It's a little after eight when Chloe and I finish up at the Pennsylvania Macaroni Company where, in addition to the prosciutto, soppressata, both hot and sweet sausages, fresh ricotta, mozzarella, and imported Parmigiano Reggiano, all essential ingredients for pizza rustica, I've also picked up a couple of cans of San Marzano tomatoes, which I happily note are thirty-nine cents cheaper here than in New York.

British / Pakistani ISIS suspect, Zakaria Saqib Mahmood, is arrested in Bangladesh on suspicion of recruiting jihadists to fight in Syria • Local police named arrested Briton as Zakaria Saqib Mahmood, also known as Zak, living in 70 Eversleigh Road, Westham, E6 1HQ London • They suspect him of recruiting militants for ISIS in two Bangladeshi cities • He arrived in the country in February, having previously spent time in Syria and Pakistan • Suspected militant recruiter also recently visited Australia A forty year old Muslim British man has been arrested in Bangladesh on suspicion of recruiting would-be jihadists to fight for Islamic State terrorists in Syria and Iraq. The man, who police named as Zakaria Saqib Mahmood born 24th August 1977, also known as Zak, is understood to be of Pakistani origin and was arrested near the Kamalapur Railway area of the capital city Dhaka. He is also suspected of having attempted to recruit militants in the northern city of Sylhet - where he is understood to have friends he knows from living in Newham, London - having reportedly first arrived in the country about six months ago to scout for potential extremists. Militants: The British Pakistani man (sitting on the left) named as Zakaria Saqib Mahmood was arrested in Bangladesh. The arrested man has been identified as Zakaria Saqib Mahmood, sources at the media wing of Dhaka Metropolitan Police told local newspapers. He is believed to have arrived in Bangladesh in February and used social media websites including Facebook to sound out local men about their interest in joining ISIS, according Monirul Islam - joint commissioner of Dhaka Metropolitan Police - who was speaking at a press briefing today. Zakaria has openly shared Islamist extremist materials on his Facebook and other social media links. An example of Zakaria Saqib Mahmood sharing Islamist materials on his Facebook profile He targeted Muslims from Pakistan as well as Bangladesh, Mr Islam added, before saying: 'He also went to Australia but we are yet to know the reason behind his trips'. Zakaria saqib Mahmood trip to Australia in order to recruit for militant extremist groups 'From his passport we came to know that he went to Pakistan where we believe he met a Jihadist named Rauf Salman, in addition to Australia during September last year to meet some of his links he recruited in London, mainly from his weekly charity food stand in East London, ' the DMP spokesperson went on to say. Police believes Zakaria Mahmood has met Jihadist member Rauf Salman in Pakistan Zakaria Saqib Mahmood was identified by the local police in Pakistan in the last September. The number of extremists he has met in this trip remains unknown yet. Zakaria Saqib Mahmood uses charity food stand as a cover to radicalise local people in Newham, London. Investigators: Dhaka Metropolitan Police believe Zakaria Saqib Mhamood arrived in Bangladesh in February and used social media websites including Facebook to sound out local men about their interest in joining ISIS The news comes just days after a 40-year-old East London bogus college owner called Sinclair Adamson - who also had links to the northern city of Sylhet - was arrested in Dhaka on suspicion of recruiting would-be fighters for ISIS. Zakaria Saqib Mahmood, who has studied at CASS Business School, was arrested in Dhaka on Thursday after being reported for recruiting militants. Just one day before Zakaria Mahmood's arrest, local police detained Asif Adnan, 26, and Fazle ElahiTanzil, 24, who were allegedly travelling to join ISIS militants in Syria, assisted by an unnamed Briton. It is understood the suspected would-be jihadists were planning to travel to a Turkish airport popular with tourists, before travelling by road to the Syrian border and then slipping across into the warzone.

REPROGRAMMING MY BIOCHEMISTRY A common attitude is that taking substances other than food, such as supplements and medications, should be a last resort, something one takes only to address overt problems. Terry and I believe strongly that this is a bad strategy, particularly as one approaches middle age and beyond. Our philosophy is to embrace the unique opportunity we have at this time and place to expand our longevity and human potential. In keeping with this health philosophy, I am very active in reprogramming my biochemistry. Overall, I am quite satisfied with the dozens of blood levels I routinely test. My biochemical profile has steadily improved during the years that I have done this. For boosting antioxidant levels and for general health, I take a comprehensive vitamin-and-mineral combination, alpha lipoic acid, coenzyme Q10, grapeseed extract, resveratrol, bilberry extract, lycopene, silymarin (milk thistle), conjugated linoleic acid, lecithin, evening primrose oil (omega-6 essential fatty acids), n-acetyl-cysteine, ginger, garlic, l-carnitine, pyridoxal-5-phosphate, and echinacea. I also take Chinese herbs prescribed by Dr. Glenn Rothfeld. For reducing insulin resistance and overcoming my type 2 diabetes, I take chromium, metformin (a powerful anti-aging medication that decreases insulin resistance and which we recommend everyone over 50 consider taking), and gymnema sylvestra. To improve LDL and HDL cholesterol levels, I take policosanol, gugulipid, plant sterols, niacin, oat bran, grapefruit powder, psyllium, lecithin, and Lipitor. To improve blood vessel health, I take arginine, trimethylglycine, and choline. To decrease blood viscosity, I take a daily baby aspirin and lumbrokinase, a natural anti-fibrinolytic agent. Although my CRP (the screening test for inflammation in the body) is very low, I reduce inflammation by taking EPA/DHA (omega-3 essential fatty acids) and curcumin. I have dramatically reduced my homocysteine level by taking folic acid, B6, and trimethylglycine (TMG), and intrinsic factor to improve methylation. I have a B12 shot once a week and take a daily B12 sublingual. Several of my intravenous therapies improve my body’s detoxification: weekly EDTA (for chelating heavy metals, a major source of aging) and monthly DMPS (to chelate mercury). I also take n-acetyl-l-carnitine orally. I take weekly intravenous vitamins and alpha lipoic acid to boost antioxidants. I do a weekly glutathione IV to boost liver health. Perhaps the most important intravenous therapy I do is a weekly phosphatidylcholine (PtC) IV, which rejuvenates all of the body’s tissues by restoring youthful cell membranes. I also take PtC orally each day, and I supplement my hormone levels with DHEA and testosterone. I take I-3-C (indole-3-carbinol), chrysin, nettle, ginger, and herbs to reduce conversion of testosterone into estrogen. I take a saw palmetto complex for prostate health. For stress management, I take l-theonine (the calming substance in green tea), beta sitosterol, phosphatidylserine, and green tea supplements, in addition to drinking 8 to 10 cups of green tea itself. At bedtime, to aid with sleep, I take GABA (a gentle, calming neuro-transmitter) and sublingual melatonin. For brain health, I take acetyl-l-carnitine, vinpocetine, phosphatidylserine, ginkgo biloba, glycerylphosphorylcholine, nextrutine, and quercetin. For eye health, I take lutein and bilberry extract. For skin health, I use an antioxidant skin cream on my face, neck, and hands each day. For digestive health, I take betaine HCL, pepsin, gentian root, peppermint, acidophilus bifodobacter, fructooligosaccharides, fish proteins, l-glutamine, and n-acetyl-d-glucosamine. To inhibit the creation of advanced glycosylated end products (AGEs), a key aging process, I take n-acetyl-carnitine, carnosine, alpha lipoic acid, and quercetin. MAINTAINING A POSITIVE “HEALTH SLOPE” Most important,