DebateGate
General Category => 3DHS => Topic started by: kimba1 on September 07, 2011, 01:59:34 AM
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this is what happens when you eat vegetables without consultinmg your doctors. I started adding kale to my diet and it`s having a severe reaction to the plavix I take daily. these bruises are on my legs,arms & chest also it`s give me some super nasty headaches.
PSA warning,If your under medication check with your doctor before starting eating healthy. some drugs just don`t get along with some foods.
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I have never been a fan of kale, but if I were you, I'd give it up and try something else, like broccoli.
There was a brand of margarine that promised to lower my cholesterol, and gave me a rash. It took me a week to figure out the cause, as I thought it was a fungus problem. I stopped using the margarine, and the rash disappeared. And I only used it on a couple of slices of bread once a day.
There is still not any sort of comprehensive listing of allergetic reactions and their causes, my doctor tells me.
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I have never been a fan of kale, but if I were you, I'd give it up and try something else, like broccoli.
Broccoli and kale are related; it's likely that the broccoli would have a similar reaction.
Here is a quick list: Foods to Avoid When Taking Plavix (http://is.gd/LbaEK6)
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I have never been a fan of kale, but if I were you, I'd give it up and try something else, like broccoli.
There was a brand of margarine that promised to lower my cholesterol, and gave me a rash. It took me a week to figure out the cause, as I thought it was a fungus problem. I stopped using the margarine, and the rash disappeared. And I only used it on a couple of slices of bread once a day.
There is still not any sort of comprehensive listing of allergetic reactions and their causes, my doctor tells me.
Don't quit your day job Dr Nutjob!
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Since kale is clearly a green, leafy vegetable, and broccoli is green but not leafy, I thought that it might be appropriate. Perhaps the florets are mutated leaflets.
But if it is related, then don't take it. Apparently Vitamin K is the problem, and both kale and broccoli have lots of it.
I usually google medicines I am taking to find out what might cause problems. It seems to be a good idea.
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"Kale or borecole is a form of cabbage (Brassica oleracea Acephala Group), green or purple, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. The species Brassica oleracea contains a wide array of vegetables including broccoli, cauliflower, collard greens, and brussels sprouts. The cultivar group Acephala also includes spring greens and collard greens, which are extremely similar genetically."
http://en.wikipedia.org/wiki/Kale (http://en.wikipedia.org/wiki/Kale)
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Kimba,
Have you been tested for diabetes? I take plavix, eat brocolli and spinach and don't bruise like that.
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i saw kale at the Whole Foods Market buffet last night
thought about trying it but didn't
is kale not a good thing to eat?
i've never heard of it
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no diabetes,but I did just came back from the doctor and she used the exact same website that ami used. she`s more worried about my general plavix reaction than the kale. pretty much what all doctors tell me. call a doctor if you got severe cherst ,back pain.
vomiting,nausea ets. also.
the kales was only a problem since I eat other greem vegies already and the addition simply tipped my vitamin k limit. but the bruising is a plavix reaction whichMIGHT be result of it. just to be safe shwe took more blood samples from me. I lost count how many sample they took from me. something about platlets
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Are you taking any statins?
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Kale is a major staple of Southern cooking. It is grown as a crop in rotation with tobacco, as farmers believe that it replaces nutrients in the soil that tobacco takes out. I used to rent half a farmhouse in Charles Co. MD on a tobacco farm, and the landlady, who grew tobacco with her sons, would always bring us kale every day, cooked in vinegar, about three pounds of it.
Kale is not bad once or twice a week, but every day it gets boring. Pauline, the landlady let me know that she disliked the way the previous tenants put excess kale in the trash barrel, so every three days or so, I would fling it as a dumpster at the Charlotte Hall General Store on my way to teach every day.
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Kale is a major staple of Southern cooking. It is grown as a crop in rotation with tobacco, as farmers believe that it replaces nutrients in the soil that tobacco takes out. I used to rent half a farmhouse in Charles Co. MD on a tobacco farm, and the landlady, who grew tobacco with her sons, would always bring us kale every day, cooked in vinegar, about three pounds of it.
Kale is not bad once or twice a week, but every day it gets boring. Pauline, the landlady let me know that she disliked the way the previous tenants put excess kale in the trash barrel, so every three days or so, I would fling it as a dumpster at the Charlotte Hall General Store on my way to teach every day.
you should have had a spine to say no instead of wasting it.
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simvastatin 40mg
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be careful with that and report any muscle pain immediately. That is the drug that gave me my frozen shoulders.
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frozen shoulders?
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http://www.mayoclinic.com/health/frozen-shoulder/DS00416/DSECTION=symptoms (http://www.mayoclinic.com/health/frozen-shoulder/DS00416/DSECTION=symptoms)
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will do
sorry you got that,sounds real bad. it does explain why my doc did those mobility test on my shoulders
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It's painful and limiting but it isn't fatal so that's good.
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There are a lot of useful plant based treatments that are NOT pharmaceuticals. Things like high blood pressure, cholesterol, blood sugar, repairing adrenals, the list goes on, can be healed/repaired through these herbs. These non-pharmaceuticals potentially don't carry risks or side effects either like the big pharma stuff. FDA approved drugs can be very dangerous. Tylenol kills a lot of people!
Also, ART might help your Frozen Shoulder without resorting to using drugs. I was having some issues with my shoulder (scar tissue), matter of fact I am getting a my 5th treatment today, that have been pretty much resolved through using ART, Active Release Therapy. The treatment isn't very pleasant but the results are remarkable. At least for me. Of course the person treating you should be well informed in the technique. The lady that treats me teaches ART to other doctors so she obviously knows what she's doing. Anyway, take that tidbit for what it's worth.
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FDA approved drugs can be very dangerous.
The list of dangerous plants that are *not* FDA approved is larger than the list of dangerous FDA approved drugs.
Non-pharmaceuticals have as many side effects and risks as the stuff sold by drug companies, they're just not as well documented.
http://is.gd/3DLsQV (http://is.gd/3DLsQV)
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FDA approved drugs can be very dangerous.
The list of dangerous plants that are *not* FDA approved is larger than the list of dangerous FDA approved drugs.
Non-pharmaceuticals have as many side effects and risks as the stuff sold by drug companies, they're just not as well documented.
http://is.gd/3DLsQV (http://is.gd/3DLsQV)
I wouldn't disagree with that.
Just about anything a person ingests, including food, can be an extremely powerful 'drug' and have major effects on the human body. They say as many as 80% of us are intolerant to Gluten and it's in all sorts of foods we eat. My point is people tend to think if it's FDA approved that it's safe and the FDA is as corrupt as the Obama Administration. For many drugs that make $Millions if not $Billions for Pharmaceutical companies similar healing properties and results can be obtained, through correct application of herbs and in many cases for far cheaper. This past year I lowered my blood sugar & cholesterol to normal levels without taking one drug. I fixed my Adrenal Fatigue as well without taking any drugs. If you suffer from Adrenal Fatigue the typical prescription drug (from a typical MD) would be an anti-depressant. You know, I run into people everyday (including family members) that believe doctors are God and if that doctor said jump off a cliff they would. Ignorance is a high price to pay for poor health advice but many like to keep their heads buried in the sand. That's OK too.
For anyone wanting to take more control of their health I suggest joining Life Extension. http://www.lef.org/ (http://Life Extension)
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Kimba,
If you can, start taking Co Q-10 supplements. The statins deplete this nutrient and the supplement brings the levels back up. It will reduce the chances of muscle pain.
http://www.mayoclinic.com/health/coenzyme-q10/NS_patient-coenzymeq10/DSECTION=evidence (http://www.mayoclinic.com/health/coenzyme-q10/NS_patient-coenzymeq10/DSECTION=evidence)
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actually I have some lying around,now I don`t have to throw it away. I forgot why I bought it.
thanks
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KRAMER...
A buddy of mine that has had heart bi-pass recently gave me a large bottle of
"prescription fish oil"....I'm about half way through it....so when I went to my
family doctor I asked her about it...her reply surprised me.....she said "oh
I have been taking "prescription fish oil" for years...in fact I would not live
without it...its much better and pure that what you find at the health food store.
I asked her then "how come you don't prescribe it to everyone?"...
she said "well in most cases it would be more of a preventative type thing
and insurance companies wont pay for it".....I said "well will you write me
a script for it?". She said sure but your insurance wont cover it and it's
pricey....I said "how does one define pricey when you are talking possibly
preventing heart disease". I take it twice a day now and will from now on!
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KRAMER...
A buddy of mine that has had heart bi-pass recently gave me a large bottle of
"prescription fish oil"....I'm about half way through it....so when I went to my
family doctor I asked her about it...her reply surprised me.....she said "oh
I have been taking "prescription fish oil" for years...in fact I would not live
without it...its much better and pure that what you find at the health food store.
I asked her then "how come you don't prescribe it to everyone?"...
she said "well in most cases it would be more of a preventative type thing
and insurance companies wont pay for it".....I said "well will you write me
a script for it?". She said sure but your insurance wont cover it and it's
pricey....I said "how does one define pricey when you are talking possibly
preventing heart disease". I take it twice a day now and will from now on!
CU4,
Fish oil is essential in your daily diet, as your doctor pointed out. A high quality one is critical due to mercury that contaminate fish. A good quality fish oil is mercury free. Here is one I take. It also has an essential Vitamin D. You can't go wrong with this product and I know you can afford it. Google fish oil, it truly has great benefits. Take 3 in the morning and 3 at night.
http://www.amazon.com/gp/product/B003TN56JK (http://www.amazon.com/gp/product/B003TN56JK)
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actually I have some lying around,now I don`t have to throw it away. I forgot why I bought it.
Or eat more beef heart; it also has a high level of Co Q-10.
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actually I have some lying around,now I don`t have to throw it away. I forgot why I bought it.
Or eat more beef heart; it also has a high level of Co Q-10.
As long as the beef is hormone & antibiotic free. And grass fed beef is preferable to grain fed.
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All this talk about grassfed beef. Someday soon i gotta give it a try.
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All this talk about grassfed beef. Someday soon i gotta give it a try.
It tastes much better than grain fed. If you've ever had a steak at a really good steakhouse, you've had grass fed beef.
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ruthchris steakhouse ,remembered the texture was dfferent. another had aged beef so I just couldn`t enjoy it.
probly do a x-mas thing and treat myself.
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ruthchris steakhouse ,remembered the texture was dfferent. another had aged beef so I
just couldn`t enjoy it. probly do a x-mas thing and treat myself.
Kimba....i dont know much about Cali but there are Whole Foods Markets in the Bay area
that would carry grass-fed beef....I am sure there are other outlets as well. Go to Whole Foods
and buy your own grass-fed beef, cook it on the grill. Maybe cheaper than Ruth Chris?
Here is more on grass-fed beef from Whole Foods:
http://www.wholefoodsmarket.com/meat/grassfed.php (http://www.wholefoodsmarket.com/meat/grassfed.php)
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Cooking Grass-Fed: Chef Gillespie and White Oak Pastures (http://www.youtube.com/watch?v=6J2K2tsNQyA#ws)
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ruthchris steakhouse ,remembered the texture was dfferent. another had aged beef so I just couldn`t enjoy it.
probly do a x-mas thing and treat myself.
Good quality grass fed beef, dry aged properly, it just melts in your mouth, even without cooking it. Just a bit of a sear on the outside for flavor.
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Cooking Grass-Fed: Chef Gillespie and White Oak Pastures
"Eat it as rare as you can." Good advice.
This is what I look for. I buy local, visit the farms my food is raised on, I know the guy who butchers the cows and pigs I buy, etc. I make sure that my food supply is healthy all the way through, and I don't worry about tainted food.
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That is one pasty dude,I don`t it`s safe for him to be outdoors. that vid is strange,I could of swore grass fed is the easiest way to raise cattle and maintain land. but also produce the smallest volume of beef.
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"Eat it as rare as you can." Good advice.
yeah looks real tasty...
i'm sure it would be a top seller on any menu!
(http://i.ehow.com/images/a05/m6/ko/way-thaw-frozen-steak-200X200.jpg)
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yeah looks real tasty...
Yup. I would add some seasoning, spices, and maybe some greens, but it looks good like that too.
Here's some carpaccio (http://en.wikipedia.org/wiki/Carpaccio):
(http://www.food-info.net/images/carpaccio.jpg)
(http://www.hiwtc.com/photo/products/14/04/13/41357.jpg)
(http://www.bbcgoodfood.com/recipes/4335/images/4335_MEDIUM.jpg)
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but it looks good like that too.
2EachHisOwn
but I bet if we each opened a restaurant in the United States yours
serving raw steak meat like I pictured or mine serving cooked steak meat....
I'd kick your ass in sales!
(http://i7.photobucket.com/albums/y273/ItsZep/84efc30b.jpg)
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but I bet if we each opened a restaurant in the United States yours
serving raw steak meat like I pictured or mine serving cooked steak meat....
I'd kick your ass in sales!
Well, I wouldn't serve raw meat like *you* pictured; I'd serve it like *I* pictured. Like most good quality Italian restaurants or steak houses currently do. Since many good quality restaurants *already* serve raw beef, I don't see how sales are so bad...
In addition to carpaccio, some other terms used on menus to describe raw meat are:
Braciola
Ceviche
Chee kufta
Crudo
Gored gored
Kibbeh nayyeh
Kitfo
Mett
Poke
Sashimi
Tartare
Yukhoe
Most other parts of the world eat more raw meat than the US, so if the restaurant was in a widely multi-cultural city (DC, LA, NYC, Chicago, Minneapolis, etc) sales would be quite good. Heck, many of Wolfgang Puck's restaurants (which seem to be everywhere nowadays) serve several raw meat dishes. I never have problems finding raw meat, nearly every city (especially those near a coast) have sushi bars and raw bars (http://en.wikipedia.org/wiki/Raw_bar) all over the place. One tip is to look for "older" steakhouses (ones that have been in business for over 50 years) or for foreign-run steakhouses. Those almost all serve raw meat.
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but I bet if we each opened a restaurant in the United States yours
serving raw steak meat like I pictured or mine serving cooked steak meat....
I'd kick your ass in sales!
Well, I wouldn't serve raw meat like *you* pictured; I'd serve it like *I* pictured. Like most good quality Italian restaurants or steak houses currently do. Since many good quality restaurants *already* serve raw beef, I don't see how sales are so bad...
In addition to carpaccio, some other terms used on menus to describe raw meat are:
Braciola
Ceviche
Chee kufta
Crudo
Gored gored
Kibbeh nayyeh
Kitfo
Mett
Poke
Sashimi
Tartare
Yukhoe
Most other parts of the world eat more raw meat than the US, so if the restaurant was in a widely multi-cultural city (DC, LA, NYC, Chicago, Minneapolis, etc) sales would be quite good. Heck, many of Wolfgang Puck's restaurants (which seem to be everywhere nowadays) serve several raw meat dishes. I never have problems finding raw meat, nearly every city (especially those near a coast) have sushi bars and raw bars (http://en.wikipedia.org/wiki/Raw_bar) all over the place. One tip is to look for "older" steakhouses (ones that have been in business for over 50 years) or for foreign-run steakhouses. Those almost all serve raw meat.
I have heard that the charred part of BBQ'd meat can cause cancer. 'They' say that eating charred flesh isn't good for ones health. Although I prefer my steak rare to medium rare and also like:
Sushi
Poke
Sashimi
Ceviche
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Yup. I would add some seasoning, spices, and maybe some greens, but it looks good like that too.
Well, I wouldn't serve raw meat like *you* pictured;
so which one is it this time?
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Yup. I would add some seasoning, spices, and maybe some greens, but it looks good like that too.
Well, I wouldn't serve raw meat like *you* pictured;
so which one is it this time?
I would eat either one. If I was running a restaurant, I would spend some time preparing a meal, not just dumping food on a plate. Dumping food on a plate is what I would expect of a prison cafeteria, not a restaurant. Even if I would eat the first one, I wouldn't pay at a restaurant for food served that way. I could just go to my butcher and get it served to me that way, pay much less, and not have to leave a tip. Why would I pay extra for no extra service?
Is that the way you would run your restaurant? Throw it on a grill, dump it on a plate with no trimming, no side dishes, nothing to make it appear good? I'm pretty sure you will not have many customers if that's the way you serve your food. Is this going to be your server and service style?
(http://where-rv-now.us/blog/wp-content/uploads/dsc_2942.jpg)
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It's been awhile since i had steak in a restaurant. I heard it taste different nowaday due to the new cooking medthods.
Ex. Steaks are partially precooked to cut dowm wait time.
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Yup. I would add some seasoning, spices, and maybe some greens, but it looks good like that too.
Well, I wouldn't serve raw meat like *you* pictured;
so which one is it this time?
Let me put it this way. If I go into a restaurant, and order "steak tartare" The could serve me this:
(http://is.gd/AZY8tk)
And, while that looks like a tasty cut of meat, and is technically what I ordered (raw steak), I would walk out refusing to pay. Not because what they served me was inedible in some way, but because I would feel insulted that they didn't bother to spend any time catering to my taste or presenting the dish in a pleasant manner - which is what I go to a restaurant for...
This is what I would expect when ordering steak tartare:
(http://is.gd/Sz5wqw)
Or this:
(http://is.gd/GJB4MU)
Or this:
(http://is.gd/0UsgSB)
And yes, steak tartare is many times served with raw eggs as well. Just like pasta carbonara usually has a raw egg stirred into the sauce just before being served - eggs taste best when raw or very lightly cooked as well.
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It's been awhile since i had steak in a restaurant. I heard it taste different nowaday due to the new cooking medthods.
Ex. Steaks are partially precooked to cut dowm wait time.
I would never visit a steakhouse a second time if they "pre-cooked" my steak. In a good quality steakhouse, you should be able to see your meat before it's trimmed and cooked. Many quality steakhouses will actually bring a cutting tray to your table and have you pick out your exact cut, doing the trimming and prep work right in front of you. Then it's taken back into the kitchen, seasoned, and cooked to your specification (in my case almost always "rare" - just a bit of sear on the outside for flavor, and the inside still raw and cool). Actually, when I'm asked how it should be cooked, I almost always say "as little as possible". Only when I'm in a place that might have questionable meat - Appleby's, Texas Steakhouse, Outback, etc - I order it medium rare - which should have a center temp of about 140-150 - enough to kill off most common meat taints, but not enough to change the flavor significantly.
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Ok
All the steak talk made me forget how to order a steak
Is medium well when it's pink inside but has the maximum tenderness
Rare is not maximum tenderness or is it really about the quality of the steak?
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Ok
All the steak talk made me forget how to order a steak
Is medium well when it's pink inside but has the maximum tenderness
Rare is not maximum tenderness or is it really about the quality of the steak?
I would say the rarer the more tender and the more well done the tougher it is.
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kimba i find it "all depends"
some people like quantity over quality in a steak
also some people think price as a deciding factor
personally I prefer filet mignon
because i like quality over quantity...
even if it's much smaller....i like tender over toughness
many of my friends think the filet mignon looks too small
they want a "big old t-bone"....
heck when I try I piece of there's to me it is tough as a boot
but to each his own
many say I eat like a bird...
unless it is gummy bears
then I eat like a big fat slob!
ps: I cant stand prime rib!
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I don't find rare that tender,something abit above that is more easier the eat.
I pan cook my steak by medium heat, wait for the blood to show then flip it over then wait for the blood the show again then it's at maximum tenderness.
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I don't find rare that tender,something abit above that is more easier the eat.
I pan cook my steak by medium heat, wait for the blood to show then flip it over then wait for the blood the show again then it's at maximum tenderness.
Then you're buying low quality meat. If it takes a lot of cooking to get it tender, then it has too much connective tissue, or hasn't been aged long enough for the enzymes to break down the connective tissue. Also, if you insist on buying lower quality meat, you can dry age it yourself to make it more tender; Alton Brown shows how to do this in one of his beef episodes, and there are many other sources.
Degree of cooking guide (http://is.gd/HVFjMq)
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Hmm
It may explain i had the toughest prime rib in my life last week. The cafe may of gotten it from a questionable source. It's. In chinatown so very likely
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I havn't tried this yet , but I like the idea, it should be impossible to overcook anything this way even if one were to allow very long cooking times. The sealed pouches are immersed in precicely tempreture controlled water so that the cooking is accomplished at the lowest possible tempreture, if the cooking goes on a little long it can't dry it out .
http://www.cookingsousvide.com/info/thermal-immersion-circulators
http://www.LasVegasFoodTV.com/ (http://www.LasVegasFoodTV.com/) Sous Vide means is French for "under vacuum". The ingredients are put into vacuum sealed pouches and dropped into hot water in the Immersion Circulator. The meat and ingredients are cooked slowly and the air tight seal locks in the flavors. In modern times it is believed that Georges Pralus rediscovered this method of cooking in the mid-1970s for the Restaurant Troisgros in Roanne, France. The foie gras they cooked using this method retained it's texture, consistency, fat, and most importantly, it's flavor.
Immersion Circulator Sous-Vide Style Cooking Spring Chicken in the Immersion Circulator (http://www.youtube.com/watch?v=K_KoDJnTfJM#)
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Plane,
That looks interesting and possibly very delicious. My only concern would be is anything leaching out of the plastic which could cause some health concerns? The low cooking temps could mean that the plastic might be OK and not melt, thus releasing toxins into the food. I know that putting plastic on top of things and cooking in the microwave is supposed to be unhealthy, again, because of the plastic contaminates the food with toxins.
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http://www.pennlive.com/midstate/index.ssf/2011/09/carlisle_man_accused_of_eating.html (http://www.pennlive.com/midstate/index.ssf/2011/09/carlisle_man_accused_of_eating.html)
A Carlisle man is accused of eating raw meat at the borough's Walmart and putting the opened packages back on the shelves.
Employees told police they saw Scott T. Shover, 53, of the 100 block of Noble Avenue, eat from several packages without paying about 2:40 p.m. Monday. The meat was valued at $24.53, police said.
Loss prevention staff and a manager followed Shover out of the store and notified a nearby police officer.
Shover was taken into custody, police said. Because of four prior retail theft convictions, Shover was charged with felony retail theft.
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Plastic is a degree issue. True toxins are getting into foods,but is it enough to be a true concern?
More likely this process will fall into no concern since no plastics recalls been made from plastics contaminations from foods eaten in the fifties.
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Plastic is a degree issue. True toxins are getting into foods,but is it enough to be a true concern?
More likely this process will fall into no concern since no plastics recalls been made from plastics contaminations from foods eaten in the fifties.
don't count on no recalls meaning no health problems or concerns for you. the government doesn't tell you anything bad about harmful products that lobbyists & politicians have interests in. many municipal water supplies are suspect yet the government will happily allow you to consume various toxins and not let you know about it. your exposure to bad stuff i.e. that is regulated by the government is all subject to the amount of corruption within the chain of people, agencies, politicians involved, and lastly $$$ involved. A billion dollar product can easily be deemed 'safe' with a well placed bribe.
Do you understand that fact? And with morality gone down the tubes combined, with a me me me attitude and a society that is immersed in material wealth the chances are greater than at any other time in our history for you & me to get exposed to bad consumer products because of the greed and total disregard for other people and their well being.
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http://en.wikipedia.org/wiki/Bisphenol_A (http://en.wikipedia.org/wiki/Bisphenol_A)
I don't know enough about plastics to comment without a Google search first.
Looks as though there are hundreds of formulas of plastic , some do leach some of their components into food, drugs or drink depending on circumstances of heat or reactance with the ambient and its contents.
What harm this might be doing is poorly measured, some of this effect is recently discovered.
One of the surprising things I found is that bacteria are more and more being discovered eating plastic, this might be a good way to reduce the mass of the problem, or it might be a new way for the plastic components to enter the food chain.
Some plastic might leach phenol or metal into food but some are better than others. I think that if a plastic were chosen for its resistance to food chemistry and heat, Sous Vide could be quite safe as a way to cook, also metal and glass containers could be made to work, no more difficult than canning.
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http://en.wikipedia.org/wiki/Bisphenol_A (http://en.wikipedia.org/wiki/Bisphenol_A)
I don't know enough about plastics to comment without a Google search first.
Looks as though there are hundreds of formulas of plastic , some do leach some of their components into food, drugs or drink depending on circumstances of heat or reactance with the ambient and its contents.
What harm this might be doing is poorly measured, some of this effect is recently discovered.
One of the surprising things I found is that bacteria are more and more being discovered eating plastic, this might be a good way to reduce the mass of the problem, or it might be a new way for the plastic components to enter the food chain.
Some plastic might leach phenol or metal into food but some are better than others. I think that if a plastic were chosen for its resistance to food chemistry and heat, Sous Vide could be quite safe as a way to cook, also metal and glass containers could be made to work, no more difficult than canning.
Actually certain cookware can be harmful to your health. Some Non stick pans emit toxins into the air and the food. Aluminum is suspect in Alzheimer.
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http://en.wikipedia.org/wiki/Resin_identification_code (http://en.wikipedia.org/wiki/Resin_identification_code)
Identify plastic according to its composition.
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http://en.wikipedia.org/wiki/Resin_identification_code (http://en.wikipedia.org/wiki/Resin_identification_code)
Identify plastic according to its composition.
If made in China do the Chinese give a rip about the end user?
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If made in China do the Chinese give a rip about the end user? nope
but thats changing,since china (the country) is literally losing billions for it. the bright spot to this is you can`t blame the chinese for such abuses since american companies done similiar abuses also. ex. peanut butter .It`s was on all the news and I`ll bet nobody here remember all those recalls.
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you should have had a spine to say no instead of wasting it.
==============================================
We told this woman on a daily basis that we could not eat all the kale, but she gave it to us anyway. We were paying about half the rent that everyone else charged for the same size apartment, so we had to keep her happy.
They grew kale as a crop rotation with tobacco. They had tons of the stuff. She made it in a 5 gallon pot every day and gave it to her two sons and ate it herself. Giving it to us was her way to avoid throwing it out.
Too bad I did not have your address. I could have mailed it to you.
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don't count on no recalls meaning no health problems or concerns for you. the government doesn't tell you anything bad about harmful products that lobbyists & politicians have interests in. many municipal water supplies are suspect yet the government will happily allow you to consume various toxins and not let you know about it. A billion dollar product can easily be deemed 'safe' with a well placed bribe.
Kramer....I still think there is a link between cell phones and cancer
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don't count on no recalls meaning no health problems or concerns for you. the government doesn't tell you anything bad about harmful products that lobbyists & politicians have interests in. many municipal water supplies are suspect yet the government will happily allow you to consume various toxins and not let you know about it. A billion dollar product can easily be deemed 'safe' with a well placed bribe.
Kramer....I still think there is a link between cell phones and cancer
There could be a link as you suggest but check this out: all of us have cancer cells in our bodies. If you keep your immune system strong you should be OK and the cancer cells will not or should not become cancerous. In other words, people that get sick are usually weak, have compromised immune systems, and are unhealthy. Taking fish oil daily, keeping up your levels of vitamin D, exercising, & keeping your liver healthy are all excellent ways to be healthy, strong, and will significantly assist you in fighting off cancer and other diseases.
Right now diabetes is epidemic. Get a blood test and have it evaluated by a professional. An extensive test will look at your blood sugar, thyroid, white blood cells, hormone levels, cholesterol good & bad, vitamin D levels, tell you about your heart, liver, thyroid, etc. Knowing what is good and what needs attention will allow you to then make decisions as to how best to repair the areas that need it. Doing this when you are (I assume in your 40's) will make your quality of life in your 70-80 much nicer. The last thing you want to do is look and feel like XO. I'm sure he's in pretty miserable shape and looks as bad as he feels.
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http://en.wikipedia.org/wiki/Resin_identification_code (http://en.wikipedia.org/wiki/Resin_identification_code)
Identify plastic according to its composition.
If made in China do the Chinese give a rip about the end user?
They ought to, every materiel or service provider ought to want pleased customers, the alternative is customers eager to seek compeditor supplyers.
China has had some problems with adulterated products, but they have been handing out severe penaltys on the culprits .
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One of the local restaurants is having a special menu on my birthday; I'm thinking of making a reservation.
http://www.triarestaurant.com/specials__events/ (http://www.triarestaurant.com/specials__events/)
(Oh nos! Raw meat! Everyone is gonna get sick and die!)
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Ami >> The list of dangerous plants that are *not* FDA approved is larger than the list of dangerous FDA approved drugs.<<
By far.
What you have to realize is that there are no free lunches. Everything is a trade off be it an FDA approved drug or an herb or whatever.
BSB