Rock God Cred Report:

Click here to check a 70’s lost classic from UFO “Love to Love”…this album is greatness…great tune that used to grace the classic rock stations in the 70’s.

Buy “Lights Out (extra tracks)”…an essential album in any classic rock collection.

The Tampa Bay Lightning dominated play from start to finish scoring five unanswered goals defeating the New York Rangers 5-1. The Lightning scored two goals in the opening period and two more in the second. At that point, John Tortorella had seen enough of Henrik Lundqvist (four goals on 22 shots). Steven Valiquette came in and gave up one goal on eight shots. The game was very close to getting out of control at times. There were five roughing penalties, four fighting majors, and three misconducts.

The Lightning played aggressive. That is the style Tortorella likes his Rangers playing. On this night, Tampa Bay beat the Rangers at their own game. This had to be difficult for Tortorella to watch. It was a his first visit back to Tampa Bay, losing to one of his former players in Rick Tocchet. Tortorella won the Stanley Cup in 2004 with the Lightning.

If the Rangers want to get back to their winning ways they will have to score more goals. And they cannot rely on Marian Gaborik to score every time. They need a more balanced attack. In addition, they will need better play out of Lundqvist. Lundqvist will also need help from the young Rangers defense in front of him.

Notes:

Not only was this John Tortorella’s first trip back to Tampa Bay, but it was Vinny Prospal’s as well.

Michael Del Zotto faced off against longtime teammate Steve Stamkos. Stamkos had one assist and leads the Lightning in scoring. Del Zotto was held off the score sheet, but remains in the top ten in scoring for defenseman in the NHL.

Bobby Sanguinetti made his NHL debut. He was a minus one with one shot on net and almost 15 minutes of ice time.

The Rangers will travel to Pittsburgh to start a home-and-home series with the Penguins. They will play tomorrow and then at MSG on Monday.

The Rangers just completed game three of five over an eight-day span.

Hello World! Hey! How ya doing!?
Today is Thanksgiving! Happy Turkey Day! I want to thank all my Native American chiefs and the Pilgrims for giving us such a wonderful holiday. I hope everyone stuffs their mouths with a lot of turkey, mashed potatoes, cranberry, corn, etc. Mmmmmmm Yum! Well, since today is such a blissful day, I will enter your minds’ with a jubilant post.

Every school has that one class that every single student takes during one of their semesters because it is extremely easy and exciting. For Syracuse University, it is Human Sexuality. Once a week, you attend a lecture and the professor either puts up slides of body parts or brings in homosexual/transsexual speakers. The class is thrilling because we always see something that we have never seen before. Two weeks ago, the professor put up photographs of extremely hairy vagina’s and funky penises. Those pictures had me cringing in my seat like a Kindergartner looking at body parts for the first time! The class used to use the same exam every year so everyone would get an automatic A. However, they finally decided to change it but it is still quite easy. Finally, for a large portion of the grade, every student must either write an essay, attend a discussion every week, or attend six couple enrichment sessions if the student possesses a girlfriend/boyfriend. So what do you think I did? Hell yea babyyyyy. I do have a girlfriend. ;]

Let me take a quick moment to introduce her. Michelle Jeon loves to eat; she often brags that she can devour up to six plates of food at the dining hall. She also loves to take pictures and has an extraordinary talent in which she can look exactly the same in every single photograph. She is a very passionate girl who works fairly hard at what she wants (except weight loss) and is a girl of many thoughts. She is different from what she appears as and I’m glad that I saw it. And um… I can go into detail about all the other important traits and qualities of her but that’s only for me to know =).  Also, I was just kidding; she really is not fat at all. She is very good at being a girlfriend and should minor in it!

So here are the adventures of our couple enrichment sessions. We were able to shrink six sessions into four by making each one longer. You are lucky I am sharing!

Session 1:

Honestly, I was scared. Michelle was too. We had heard many rumors that couples would often break up because of these sessions. So with this terrified mindset, we both walked into our first session. The first day was slow. The activities were not very fun and Michelle refused to talk because she was nervous… Therefore, we had to rely on my smooth mouth. We had two counselors, Monica and Natasha: We were Monica’s last couple while also being Natasha’s first couple! So anyway, our first activity was a questionnaire. Michelle and I had to sit in a tiny room and answer questions about our relationship while the counselors waited outside; we had to circle a number from one to ten (Disagree-Agree) on questions like “Will you and your partner get married?” Sounds boring huh? It kind of was. We then proceeded to ‘Emotional Jenga’, which was a little bit more fun. Basically, it is the same as regular Jenga but under some of the blocks are adjectives that we would have to connect with our love life. So for example, if the word was “jealous,” whoever pulled it out would have to tell the significant other of a time when he/she was jealous in the relationship. What went on during the game will stay enclosed. It is a life between us two and it should stay like that. Don’t you think? But I did tell her that I will keep her safe forever when I pulled out “Safety.” Hehe.

Session 2:

This day was probably my favorite. By the way, we were in a larger room! Also, Michelle started to talk because she was now comfortable so it made our experience better. So when we walked in and settled down, the counselors whipped out a sandbox filled with sand. Then they also opened up three closets overflowing with toys. Our assignment was to use the toys to describe our relationship in the present, in the future, and how we view family. So we brainstormed together and built what was on our minds on the sandbox. The counselors took a picture of each situation but we liked the “Our relationship in the present” model the best so the counselors printed out a picture of that for us. Even though it is a bit embarrasing to say with my own mouth, I think the whole process was very cute; we tried really hard while giggling to closely translate whatever was in our brain to the sandbox. Our end product was this picture:

Michelle chose the treasure chest to portray that she treasures our relationship. She also decided that two little dogs would represent us and put us on a bridge to resemble that we will always be able to come together no matter the situation. I told her I should be a lion but she would not listen…She also picked two clay models, one with open arms and another crying, to say that we would always welcome each other with open arms at times of difficulty. I truly appreciated everything she did on that sandbox =). The first thing I did was place a snake and two devils under the bridge. From this, I tried to say that we would be able to be together even if there are obstacles. Then I placed a globe and made two soldiers point their guns at it. This means that we would be able to fight the world together and whatever it throws at us. The fire displays our love which will always be burning. The two empty books means that we will both write and live a beautiful story with each other. (It was really cute when Michelle placed just one book later on for the “Our relationship in the future” model and said that our life stories will become one). The open shell facing up means that we will always open up to each other without hesitation. On the other hand, the Spongebob hints that we will also be a joking couple in order to have fun at times. Finally, the genie means that I will try and fulfill all her wishes. Honestly speaking, when else would 19 year old college students play on a sandbox with toys? However, it was a very bonding activity and I hope others can experience it. I came to the conclusion that corny exercises help a lot in relationship building. Plus, if you are with the person you appreciate, everything should be fun.

Session 3:

We started off by drawing our family trees. This activity was good because we learned a lot about each others families. Obviously. One thing that I can tell you guys is that her family does not own a pet. On the other hand guys, I hope all you readers know about Yodi! Anyway, while I was figuring out my family tree, I realized that I did not know many names and ages of people in my family. But please forgive me, my mother has eight siblings. Somehow, I finished it and it was pretty accurate. As you can see, mine (top) is far more complicated than her family tree.

The activity that came after was probably the most meaningful activity out of everything. The counselors gave us blank white papers and told us to decorate a border. After we had borders, they told us to write each other a compliment. I told her that her smile brightens up my day and that all my stress goes away for a moment, and more. We then had to make another border and had to write each other a secret. I told her about a time in my life when I completely changed from a shy boy who had no friends to a confident young adult doing everything right. A story that may seem cliche, but how music saved my life (I will probably write about this in a future entry). It is a point in my life that not many know about, not even my parents. Anyway, with these two activities finished, we were dismissed. While walking out, Michelle and I told each other how happy these sessions make us; we would always walk out extremely joyful every time.

Session 4 (Last):

The last session =(. Although these sessions take up precious free time every Tuesday, I was really sad that it was soon ending. I liked it because I had fun but also because I knew that it made Michelle happy. Anyway, Michelle was in a bad mood this day; she felt sick and was feeling down because coffee sometimes does that to her. And to make everything better, one of the counselors (the fun and experienced one) was late. So we were stuck with an inexperience counselor working by herself which made it a bit boring. Our first activity was to draw a flower and write inside the pedals things that have changed within our relationship because of the sessions and what we should still fix. During this activity, Michelle was being very difficult: she sat down and did not do anything. LOL. Since I am such a nice guy and since I knew she was not feeling well, I did the whole activity by myself and acted as if nothing was wrong in front of the counselors. I made it seem like Michelle was contributing so that the counselors would not suspect anything.

After much hard work, we started the second activity. It was a game to find out how well we know each other. So for example, when the counselor said “favorite food” we would write our own answer on the bottom and what we thought the other person’s favorite food was on top. If you got it right, you would get a point. Another question was “What would you miss the most if you guys were long distance?” We both put “Everything.” You know what it is. Finally, when all the questions were asked, Michelle had more points than me and I had to give her a prize. She wanted me to make her dinner so I will have to do this once in the near future.

I am so glad I got a chance to attend these sessions. It was an opportunity in which Michelle and I were able to grow as a couple. We were able to look into what may happen in the future, how we could become a better couple, and learn stuff about each other that we did not know of. I really recommend couple enrichment to every couple, especially if you go to Syracuse University. I thank our counselors for leading us and hsowing us a great time. I asked them “Why did we have so much fun when other couples say it was intense and often break up?” They responded “We went easy on you. We sensed that you guy are really healthy and had no problems to bring up. You deserved to have a great time.” Michelle and I bought them chocolate and handed them a card each. They told us we were the first to ever do that. We ended our last session with a group hug. <3

Bottom: Monica
Top: Natasha, Michelle, Me

There is a new threat to our health from synthetic food ingredients. And like Aspartame, the regulatory approval process that is suppose to protect us is failing again. You may have noticed lately a growing number of products that claim in their ads and on their labels that they have “Less Salts”, “Less Sugar”, “Less MSG”. This type of claim should make you think, “What are they putting in to let them take this stuff out”. It should be obvious that they are not just going to remove some of the salt, sugar and MSG. These three ingredients are the key to increasing sales. So they are the geese that lay the golden egg of the processed food industry.

What they are putting in is a new class of food ingredients that are novel molecules, never consumed by humans before. And you may have already eaten them because they don’t have to be on the label. These chemicals turn off bitter receptors on the tongue and enhance the salty, sweet and umami (savory) receptors. Companies like Kraft, Nestle, Coca Cola and Cambell’s Soup are already putting these chemicals in their products. These chemicals are so powerful that the amount of salt and sugar can be cut nearly in half, yet the same level of salty or sweet flavor is maintained.

While some food companies will admit they are contracted with Senomyx, they will not reveal which foods have these chemicals added. The foods most likely to contain these chemicals are soups, vegetable and fruit juices, ice cream and sauces. Senomyx CEO Kent Snyder has said, “We are helping companies clean up their labels”.

The company that developed these new chemicals is called Senomyx. They took data from the human gnome project and used it to analyze human taste buds. This has allowed them to develop multiple chemicals that work in very low concentrations, often less than 1 ppm. By comparison, artificial sweeteners have concentrations of 200-500 ppm. These new chemicals do not have to be separately listed. Instead they are allowed under “artificial flavors”.

The fact that they are used at concentrations of less the 1 ppm means they don’t have to through the rigorous FDA approval process for novel chemicals. Instead they automatically get Generally Recognized as Safe (GRAS) status. It only took Senomyx 18 months to get GRAS status on their MSG replacer and they did this with a single safety study on rats for 3 months. A study like this is not generally considered adequate to determine safety. A minimum of two years on multiple species will produce more realistic results.

This is just another reason to avoid processed foods, especially if they contain salt, sugar or MSG and “artificial ingredients”.

-Paul Ericson, contributor Liberation Wellness

Ok, kids…we’re back and we’re in the midst of Phall Ter! What better time to join us on lot?

We’re joined by our very special ginger friend Kat. She’s here to share all her great stories about the Work Exchange Program at Fest8 and who she got to meet before the festival began.

With some more current Phish lot news, we turn to Steve and Kat who were holding it down in Syracuse on Sunday night. Great lot, great vibe, great Mexican Grilled Cheese. Listen to hear what Steve rates this lot…although since when do we have a rating system? “This lot gets 6 out of 10 Brahs.”

Nick, Steve, Laura, and Kat discuss fluctuating ticket prices along tour and how phans all live by different moral codes when it comes to paying face or not. Is it a shady move to try to profit off tickets? Would you buy from someone on lot even if the show isn’t sold out? Tell us your Ticket Moral Code!

After the break, which features our great sponsor, Olker’s Wine Bar: Supporting his Phish Habit Since Syracuse, we have a little bit of news for you! The Bridge, an up and coming (not really…) jam band from Baltimore is playing free shows every Monday in December in NYC. Also, free beer and vodka. Nick is right when he laments “Well, if that’s not an open invitation to wooks…!”

Last but not least, we have a winner!! Listen to the podcast to hear if you won the MSG ticket give away. Thanks to everyone that entered.

Now…who has MSG tickets for Kat and Laura? We’ll wear glitter and fairy wings!

episode 10

“Ein Jahr wie 1978 wird es nicht mehr geben” meint der Kulle und der Präses hat recht. Damals gab es noch Vinyl und es gab noch die Doppel-Live-LPs. Wir hatten nämlich gestern lustiges Whisky Trinken und irgendwann landeten wir bei einer DVD bei mir, die ich als VHS vom Rob hatte und die mir der Ülf auf DVD überspielt hat: Die legendäre “Rockpop in Concert” mit PRIEST, MAIDEN, SCORPIONS, MSG… Ich muss dazu sagen, es war so gegen 3 pm als der Präses da von sich gab. “Rockpop in Concert” ist ein Kultklassiker unter den Metallern und wurde nie wiederholt. Aufgezeichnet wurde das Ganze im Dezember 1983 und ausgestrahlt im April 1984.

Wilde Diskussionen. Aus dieser Zeit stammt nämlich die Scorpions “Tokyo Tapes” (1978 – doppelt Live) und wenn man nach Kulle’s Zeitrechnung geht hört UFO mit den Veröffentlichungen, hört mit der 1979 “Strangers In The Night” deren Geschicht auf. So ein Kulle steht auf alle Songs ab 16 Minuten. Außerdem hat der Kulle dann bei MSG gesagt: Hätte der Mitch Schenker und der Phil Mogg weniger sich gestritten, wären die heute noch auf dem Olymp der Rock Musik. Ja. Aber dafür war der Mitch einfach zu kaputt.

Meine Katze Georgia, von Peterchen auch Corinna, Roswitha oder Anita genannt, hält sich gerade die Augen zu.  Ich glaube, sie denkt, wenn interessiert das? Mich und alle ab 40!

Kulle meinte dann auch noch, keiner sei so “In Schönheit gestorben” beim Solo wie Mitch Schenker. Und Kulle will endlich mal “Boogie for George” live hören. Wir haben – als die Wacken-Fahrer – dieses Jahr UFO in Wacken um 11 Uhr vormittags gesehen. Mark sagte: “Als UFO von der Bühne gingen, sagte Phil Mogg zum Publikum “Enjoy your breakfast!” Hahaha. Noch was für uns Checker-Kids: Nigel Mogg von den Quiereboys ist der Neffe von Phil Mogg.

Ouzo wartete während dessen auf die 18jährige. Haha. 18 Jahre alter Glenlivit. Weicher Körper – geiler Abgang.

Eigentlich hatte ich gedacht, der Präses kütt nit. FC verloren, Gladbach gewonnen. Vom Mitch haben wir nix gehört. Ich habe keine Punkte gemacht.

Ich bin müde und muss mich noch was ablegen. Mittagsschlaf. Besser als Mittagsschaf. Hahaa. Ich lasse gerade den Fernseher laufen bei Sportschau und da gibt das Schnee. Wo soll das den sein? Wir haben heute doch einen Herbstfrühjahrtag.

Euch noch nen schönen Tach. Grützi. Rev. Danny

Now, before I tell you all about our jerky making adventures and how to make jerky, I have to tell you that I didn’t really do much of the work. Unless you count mixing the seasoning together and leaving it on the counter for several days until it had to be thrown out because it was disgusting, had Asian lady beetles in it, and had a dirty towel land in it (shh, I don’t think I told anyone else that part!). Other than eating the finished product, that was my only real contribution. Tim did the rest, so I must give credit where credit is due.

This post is more about our learning how to do this rather than being able to teach anyone else how to do it. Keep that in mind, too. If you want to learn how to make jerky yourself, I suggest searching some other sites or good old-fashioned trial and error, which worked for us.

First, Scott the Farmer gave us some venison to turn into jerky. He has particular cuts of meat that he prefers for jerky. That’s all I can tell you because I am not wise in the ways of cuts of meat, especially cuts of deer meat. Second, he gave us the recipe he uses. I will post that and give him credit even though I am not sure where he got the recipe from. I suspect it is not from a cookbook or anything, though.

• Two cups soy sauce (adjust to taste)
• 4 oz. liquid smoke
• 2-3 T worstershire sauce
• red pepper flakes
• 1/2 to 3/4 cups honey

Whisk and let sit.

That’s it. Now there are some other directions Tim found on the Internet, but basically you slice the meat (keep in mind it will get thinner while drying, of course), soak it in the sauce as long as you like. Then put it in a dehydrator or an oven. We turned the oven on to the lowest setting, which turned out to be too high, really. The first batch was in the oven overnight and it was pretty dry. It was still edible, though. The second batch Tim made used more honey and we watched it more carefully so it didn’t get too dry. It was delicious!

The best thing about jerky is that it is a great snack. It keeps well in the car, even in the summer. It’s low in carbohydrates and fat, but high in protein. The problem with store bought jerky is that it is expensive and it almost always contains MSG! Making at home gives you more control over the ingredients you use. And I’m sure there are a ton of recipes for jerky seasoning and there are many stores that sell jerky seasoning packets. I have no idea what is in those, though.

I can say that making jerky was surprisingly easy and super delicious. We have more venison in our freezer that is good for jerky, so we will make some again soon.

Edited to add this link to Making Jerky in Mother Earth News.

This post is part of Fight Back Friday at Food Renegade

ke onda como estan? bueno pues les subi unos programas muy buenos, todos los programas fueron probados por mi

todos funkan bien

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Complementos Firefox:

Adblock Plus:

¿Alguna vez te han molestado todos esos anuncios e imágenes en internet que, normalmente, hacen que tarde en cargar más el resto de la página? InstalaAdblock Plus ahora y olvídate de ello.

https://addons.mozilla.org/es-ES/firefox/addon/1865

Wot:

Web of Trust le mantiene seguro mientras navega y compra en Internet. Los símbolos con código de color de WOT le ayudan a evitar timos en línea, robo de identidad, sitios de compra no fiables y amenazas de seguridad antes de que haga clic.

https://addons.mozilla.org/es-ES/firefox/addon/3456

Copy Link Url:

copia la direccion url de todos los enlaces que sean ala vez
muy weno si sueles descargar de sitios de hosting gratuito como rapidshare
de eso modo no tendras que copiar la direccion url uno por uno

https://addons.mozilla.org/es-ES/firefox/addon/10552

Alexa Sparky:

ve que tan visitado es un sitio(que tan popular) con alexa sparky
mientras mas visitado mejor es el sitio en teoria Xd

https://addons.mozilla.org/es-ES/firefox/addon/5362

autofill forms:

llena formalarios de registracion a paginas web con un click
eso si hay ke saber configurarlo para un uso mas eficiente

https://addons.mozilla.org/es-ES/firefox/addon/4775

Barra Google:

con la barra google no solo podras realizar busquedas sin necesidad de estar en la pagina de google(google.com)
si no que añade la fantastica funcion de “buscar en el sitio” para basar toda la potencia del buscador de google en un solo sitio, tambien tiene corrector ortografico traductor de palabras y de la pagina entera,tambien puede generar busquedas personalizadas

https://addons.mozilla.org/es-ES/firefox/addon/6249

Vista Aero:

Tema para que firefox lusca como el ie8 es bueno ya que el tema que trae el firefox por default no es muy bonito Xd

https://addons.mozilla.org/es-ES/firefox/addon/4988

Orbit Downloader 2.8.0.17:

De los mejores gestores de descarga que existen,acelera notablemente tus descargas,trae para bajar videos de muchos lugares similares a youtube a gran velocidad

http://www.mediafire.com/file/mngzj1ucujm/OrbitDownloader 2.8.0.17 By Azteking.rar

I’m just looking over some of the UNC forums to see what their fans think of tomorrow match up with the Orange before I go to sleep, and am quite surprised how nervous they are. Here are some quotes:

“The 2-3 zone they play is going to be trouble.”

“We are going to have to penetrate that zone and rebound better or we have no chance.”

Fellow Syracuse fans, we have a GREAT shot at leaving NYC 2-0 against 2 top 15 teams. This year is going to be goooood.

Yes, that’s right, OrangeMEN.  Syracuse played like men on defense tonight.  This game proves that the strong defense in the first 2 games was not just because of the competition.  The Cuse completely shut down the Golden Bears on offense, just as they did against Albany and Robert Morris.  The team forced 10 total steals and a solid 15 turnovers.  The zone was active, and got out on the shooters very well.

Offensively, Syracuse was almost as impressive, totaling 95 points.  Many of these points were off of turnovers and fast break opportunities.

The biggest surprise of the night was Scoop Jardine, who totaled 22 points, 6 assists, 4 steals, and even 6 rebounds.  He also had some VERY nice stutter steps and jukes that got him to the basket that obviously do not show up on the stat sheet.

Wes was almost as string as Scoop, totaling 17 points, 11 rebounds, and a rediculous 6 blocks! This guy is a machine in every sector of the game.  He shoots, he gets to the basket, he hustles for rebounds, and he is active on the defensive end.  What I also like about Wes on the defensive side, is that he always goes for the block very cleanly.  Even with 6 total blocks, there were 1 or 2 that were called for fouls when they probably shouldn’t have been.  We’re very lucky to have him this year, we should enjoy it since word on the street (and by street I mean Donte Greene’s and Jonny Flynn’s mouth) that he’s definitely gone after this season.

AO also had some very strong and smooth post moves, some of which were against a 7′4″ center from China.  I hope he can make it through the whole season healthy, because when he is healthy, he’s almost unstoppable down low.  He has some very nice post moves, and also a very nice touch, especially with his left hand.

I’ve noticed as well that this team somehow seems “different” than the past few years. How many early season games have we started off very slow in the first half, even against cupcakes, because we were simply not prepared? Usually Syracuse teams take a good 8-10 games to get situated with the 2-3 zone. Unllike the past few seasons, this team is in mid-season form from the get-go.

Oh Yeah… Tobias Who?

It is so hard to find a good Chinese take-out and I usually get disappointed whenever I try a new one somewhere. But I finally found a decent one in Little Neck, Queens. The place is called “Yummy Kitchen” (252-20 Northern Blvd). The dishes that me and my wife have tried so far are not so greasy and I don’t think they use tons of msg, either. One thing I really like is their egg fried rice!

Whenever I go to a Chinese take-out, I have to choose b/w pork fried rice or white rice. I love fried rice a lot but hate the “red” sliced pork in it, and white rice is just too plain. So, this egg fried rice gives the middle ground and I love it! It is brilliant and goes with every dish.

The prices are reasonable and the open kitchen looks very clean. Until I find something better, this is my favorite Chinese take-out restaurant! They even have a website! www.yummykitchen.us

Tonight at 7:00, the #24 Orange face the #12 ranked California Bears at Madison Square Garden.  After doing a bit of research on Cal’s team, their strength is their 3 smaller players, G Jerome Randle, F Theo Robertson, and G Patrick Christopher.  All 3 of these players average over 15 ppg, with the 4th highest team scorer only averaging 7 ppg, so obviously they are very dependent on these 3 players when it comes to scoring.

A major concern for the Orange is the 3-pt. shooting of Randle, Robertson, and Christopher.  All 3 of these players are averaging strong 3-pt. FG percentages throughout their career so far.  This should be a very good test for the Orange’s 2-3 zone.

The 2-3 zone looks much stronger this season, partly because of the added length of Wesley Johnson on the wing, as well as Brandon Triche and Andy Rautins on the top of the zone.  Although Syracuse lost their top 3 scorers from last season, they replaced all 3 with taller, wider, and simply better defenders.  In addition to replacing 6-4 Paul Harris with 6-7 Wesley Johnson and 5-11 Jonny Flynn with 6-4 Brandon Triche, the Orange also replaced Eric Devendorf with Andy Rautins.  Although Devendorf and Rautins are similar in height, their defensive ability and effort is not.  Devendorf was always known for playing lackluster defense, so Rautins brings a fresh defensive presence, already having 8 steals in Syracuse’s first 2 games.

For Syracuse to win, they must keep Cal’s 3 main scorers in check behind the 3-pt. line.  They have to make them earn their points by either driving to the basket or dumping it inside.  Syracuse cannot afford to let any of the 3 to go 8/12 from beyond the arc.

Syracuse must also use both Arinze Onuaku and Rick Jackson on the offensive end to try to get easy points with our superior big men.

Final Score Prediction: 82-75 Syracuse

Q: I was reading your post about apples a few weeks ago and was wondering if apples cause migraine headaches. A friend of mine who gets migraines said apples are a trigger, but I had never heard this before. Is it true? — Carl

A: Hi Carl,

The jury is out on whether apples cause migraines or not, but keep in mind that food can affect people in different ways. For some, the skin of apples, especially the more acidic varieties like Granny Smith, can trigger a migraine, and for others, bananas or avocados are the problem.

What is important for people with migraines or any type of food intolerance, is to figure out what contributes to the ailment. The best way to do this is to keep a food journal and write down when the migraine begins. This way you can see if a pattern forms.

Some foods that have been commonly linked to migraines and should be avoided if they affect you include those that contain:

• Tyramine: aged cheese (e.g. brie, blue cheese, Parmesan), miso, smoked fish and meat, avocado, soy sauce, chocolate, peanuts
• Tannins: red wine, red grapes, raisins, chocolate, eggplant, some nuts
• Nitrites: hot dogs, bologna, sausage, smoked fish and meat  (look for nitrite-free meats)
• Monosodium Glutamate (MSG): some potato chips, soy sauce, soups, dressings
  • Note: the key word here is some. Most restaurants and food companies have removed MSG from their foods.
• Caffeine: chocolate, caffeinated tea, coffee
  • For some people, caffeine helps migraines short term, but once the caffeine wears off the migraine can come back.

Migraines can also be due to non-food causes, such as stress, lack of exercise, or dehydration. If you suffer from migraines and eliminating potential causes does not help, speak to your doctor or a registered dietitian.

Do you have a Wednesday Wonder? Keep on sending your Nutritioulicious questions to me at  jessica@nutritioulicious.com!

As we gear up to hit as many lots as possible on Phish Fall Tour, we’re coming at you with some random news from across the jam band scenes.

We just can’t seem to shake Fest 8, it’s haunting us like any good Halloween show should! Hidden Track published Best Costumes at Festival 8 and we just cannot disagree with the profoundly impeccable taste of one Mr. Scott Bernstein. Be sure to check out #6 and put some faces to the voices you hear every week!

In other Phish news, we have the most recent ticket prices for shows on Fall tour. From the absurdly cheap ($10?!?!) to the not so absurdly cheap, ticket prices are looking much different as Phish 3.0 rolls on.

We here at This Week on Lot are all about expanding our musical horizons. We’re always happy to hear new bands and pass the good ones your way. This week, we have the band Must Stash Hat for you to sample and explore. Check ‘em out!

As if Umphrey’s McGee didn’t have enough members in their band, their 3 day run at the Higher Ground in Burlington showcased 4 guest musicians. The most prominent guest, Mr. Micheal Gordon of the Phish from Vermont, sat in for a 16+ minute jam at his alleged favorite venue.

Update: Our friend and yours, Willie Pritts of the Church of Universal Love and Music is officially shut down in Fayette County, Pennsylvania. Granted, we didn’t get the name of the establishment right in the podcast (we’re tired and Steve’s drinking vodka…give us a break!), we LOVE this place and wish Mr. Pritts the best of luck in finding a new venue for his congregation.

And last but not least, we need to start making our NYE plans. Will we have TWoL: Fiji? TWoL: Miami? TWoL: NYC? Well, we don’t have $4200 each so there goes Fiji. But maybe if we start saving now….?

Don’t forget to enter our MSG Phish ticket giveaway! We’ll see you on lot!

Sponsor for this this week is PhanArt.net. Be sure to stop by and tell them we sent you.

Our “Musical Shout Out” this week was Must Stash Hat. Check em out, they are from Canada, friend.

episode 9

Two days ago I boarded a train in Chengdu for Guilin.  Up until about two hours before departure, I thought I was in for another standard overnighter.  And I had a ticket for a soft sleeper in my hands, so I thought it’d be easy peasy.  Yeah right.  Turns out the train is twenty-five hours, but seeing as we pulled out of the station a full hour behind schedule, I was on that miserable thing for twenty-six and change.  Oof.

The ride wasn’t as bad as the one to Chengdu, but it was up there.  It was the same horrifyingly old, rickety, loud, dirty, uncomfortable train, the only difference being that my soft sleeper ticket granted me access to a mere four beds behind a closed door, as opposed to an entire car full of hundreds of beds out in the open.  If this had been what my first soft sleeper experience resembled, I probably would have booked flights across China and never bothered with a train again.  (In fact, it’s reeeeeeally tempting to fly into Hong Kong directly, skipping the night train/bus and bureaucratic bullshit that is surely waiting to hassle me at the border.)  It was just as smokey as the last train, which I abhor and am blaming for my sore throat that just will not relent, except I had a door to help filter some of the smoke and stench.  (Although certainly not all; smoke gets into EVERYTHING, and it’s impossible to rid it after a point.)  My one big stroke of luck was that I only had to share the compartment with one other woman, so it was much quieter and more spacious, each of us keeping to our side of the berth.  She couldn’t speak any English and clearly I don’t know any Mandarin, so it was a quiet ride, save for the screaming on either side of us we could hear through the paper-thin walls.

I plowed through The Unbearable Lightness of Being, which I don’t recommend; it was merely the best book I could find off the bookshelf in the hostel in Beijing.  It’s a metaphysical approach to life and love and politics and entanglements, and while it is unlike most things I read (and therefore somewhat interesting), it can be slow and annoying and GET TO THE POINT ALREADY! and I feel like the author is trying to make it into some life-changing heavy piece of philosophy, when really, it’s not.  That, and it’s not exactly what I’d term a “happy” read, and as you might imagine I need something happy to help me forget I’m trapped in an old, dirty, smokey, bumpy, claustrophobic train for the next twenty-odd hours.  Scratch that one off the old “books to read” list.

The train FINALLY pulled into Guilin, without any ceremony or even something as basic as an “exit” sign.  (China never ceases to frustrate me.)  Initially I thought I would get off the train and hop onto a riverboat and be in Yangshuo in time for lunch, but that was before I realized how long the train ride was and learned that boats to Yangshuo only leave at the crack of dawn and take a full five or six hours and oh yeah, be sure to book it through a trustworthy vendor because the scams are up the wazoo.  That, and Guilin is NOWHERE NEAR as small and quaint and idyllic as the guidebooks will have you believe; it’s another massive bustling city with screaming, shoving, spitting Chinese EVERYWHERE.  There are also about ten times more touts than usual too.  Nice tourist town perk.

So at the last minute (in Chengdu) I arranged a room for the night at a hostel who was supposed to come retrieve me at the station, but of course didn’t bother showing up.  I couldn’t get my hands on a map or helpful directions, even after stopping in both the tourist information office and the post office.  It was pouring rain, freezing cold, and pitch black, and I’m going “You know what? Screw this. I’m out.” and jumped onto one of the half dozen buses screaming for passengers to go to Yangshuo.  I mean, pouring rain, freezing cold, I don’t care how you spin it; that would make for one MISERABLE six hour bamboo raft (read: no “boat” to keep you warm and dry) ride down the river, no matter how scenic it is.  So I missed the “must do” Li River Cruise, but as I understand it it’s the dry season (pretty wet for the dry season, if you ask me), so the river is dried up and it’s difficult to navigate and takes hours to get down here and I’d be so cold and wet and pissed off I probably would have taken a bus all the way back to Guilin just to board a plane out of this place.  The bus was supposed to be an hour but of course took two; when in China everything is always longer and harder and infinitely more frustrating than it should be.  It also came fully equipped with a horrible Chinese movie absolutely BLARING at ear-splitting volumes.  Pleasant.  I was then dumped on the side of the street in Yangshuo — at this point it’s 8pm and I’ve been on the road for how many hours? — so I schlepped to a hotel and had them call me a cab and was happy to almost be at my destination.  Enter a good thirty or forty minutes (to go a mere six kilometers) over the most torturous potholed road you can imagine.  Forget bumpy — I kept waiting for the axle to snap at any minute.  Either that or for the driver to spin around and tell me (in Mandarin, of course), to fuck off and get out of his cab, he was done with this flooded potholed dirt road from hell.  We then finally — FINALLY — pulled up and I forked over the (way too much) cash and scampered into reception.  It was nearly 9pm and I clocked in thirty hours of travel.  Not my idea of fun, boys and girls.

I did the unthinkable and ordered western food for dinner: a veggie burger with fries and a salad.  I was eying the fried rice and would have gone for it if the burger hadn’t also included the fries and salad; I was picturing this massive pile of food and was beyond ready to stuff my face.  Unfortunately, the guesthouse being run by a Dutch couple (read: dainty European appetite) and the kitchen being run by Chinese locals (read: veggie burger? what did you just call me?), the fried rice would have been the way to go.  The veggie burger was bizarre, a soft heap of who knows what that kept falling out of its bun in small clumps, and the plate was nowhere near massive.  But I was starving, and it was gone in under two minutes.  I then took a lukewarm shower (TORTUROUS when it’s hovering just above freezing outside and your room isn’t heated) and slept in a bed for the first time since home.  A real, actual BED.  With a mattress several inches deep.  I’ve been sleeping in bunks with little mats thrown over their planks.  I did a double-take when I saw the mattresses from the side.  NICE.  And, having been trapped on a train and therefore subsisting entirely on fruit and steamed buns (that I picked up the day prior), and then having food here from an MSG-free kitchen, I had my first night’s sleep without crazy drugged-up dreams.  (Want to screw with your sleep and your dreams? Eat MSG.)

So pleased to finally be in Aishanmen.  This is what I’ve been looking forward to the most for my China travels.  Here’s hoping it lives up to the hype (and my expectations).  Am hunkering down and staying put for the next week, if not longer.  Waiting for the bad weather to blow through (should be cold and wet the whole week, hopefully clearing next weekend) and mellowing out and simply NOT TRAVELING for a bit.  Will walk around and get a feel for the nearby area today, plan to rent a bike and scout out the larger area and ride into town once it dries up a bit, hopefully as soon as tomorrow.  In the meantime, if you need me, I’ll be the one constantly stretching and arching my back, trying to get that awful train out of my system.

I am shockingly behind with all my blog post, a hectic work life has managed to suck a lot of my energy  (again). In any case, about a month ago I visited Azuma Kushiyaki with fellow MSGers. I wanted to see what this new addition to the Azuma chain was all about. As an added sweetener,  Azuma Kushiyaki offered Sugar Hit as part of SIFF making it doubly interesting to visit.

Azuma Kushiyaki specialised in Japanese bar food common to izakaya. The word kushiyaki referred to non poultry skewers, this in contrast to yakitori (skewered chicken). The restaurant offered both types of skewers and if you would like a taste of the different skewers you can’t go wrong by ordering the Assorted Kushiyaki set (5 assorted skewers). The assorted set came with a chicken, okra, beef, lamb and scallop skewers and provided a great overview of what was available.

If ordering individual skewers the Quail eggs with Kushiyaki sauce was an unexpected winner. The sauce and the egg complimenting each other in terms of taste and flavour.

Although the restaurant’s specialty was meant to be its skewers it surprised us to note that for a number of the meat skewers, the meat was dry and in a lot of cases cold. Despite being the only large group within the restaurant the kitchen could not cope with our numbers, even if they were pre-warned with all our orders being pre-ordered hours before we arrived.

Unexpectedly it was all the other non skewer dishes that impressed us that night. The soft shell crab was perfectly crunchy, the sashimi platter was generous and fresh…

In terms of possible lunch food, their onigiri or rice ball was enough to keep anyone happy for a mid day break. It was also a lot bigger than the photo suggested.

I was quietly impressed by the Azuma Ramen,  it consisted of egg noodles in a mildly spiced sesame soup. The stock  made it for me, it was flavoursome and complex. Perhaps not the same standard as Ryo, but definitely something I would look forward to for a quick lunch.

Before we knew it, it was 9:00pm and despite our bulging stomachs we waited eagerly for dessert to make its appearance. We were not disappointed when two square, black bento boxes arrived bearing sweet goodies inside. Described as a blend of East meets West this particular Sugar Hit offering was the most impressive in a long line of Sugat Hits. A typical Sugar Hit usually includes a sweet wine and a number of mini dessert. In most cases the selection contained three if not four desserts. A chocolate one, a creme brulee of some description , a “fruit of the season” dessert and a the restautant or hotel’s signature dessert.

In terms of presentation and content, Azuma Kushiyaki’s Sugar Hit blew me away. I started by tasting the fluffy Vanilla Cheesecake, before moving on to its polar opposite; a Belgian chocolate mousse. Although both were delicious, they were exactly what I expected at a Sugar Hit and therefore did not have the wow factor I was hoping for. After a few spoonful I shifted my attention to Box number two.

Box number two contained a Green tea roll with chestnuts. I have always been a big fan of macha flavoured dessert and this subtle offering was one of my favourite so far. It wasn’t until I ventured into the rather ordinary looking shot glass with vanilla ice cream that the surprise started. Not listening to the instruction I started by nearly choking on he incredibly sweet brown sugar syrup before pouring it on to the vanilla ice cream. I took my first bite of the ice cream and could understand why Marc, who was sitting in front of me was wearing an expression of utter bliss. The subtle vanilla sweetness was given a punch by the brown sugar syrup, and when combined with the two balls of mochi deep within the glass, the texture combination of smooth and chewy was amazing. Excited I turned to the Nori seaweed cat’s tongue biscuits. Looking rather like an ordinary rice cracker, I did not expect the mix of sweet and burst of savoury courtesy of the sea weed flecks. I could happily munch on a whole box of these little beauties!

It was close to midnight when we decided to make it a day. This Sugar Hit was easily my favourite, being unexpectedly different and delivering on its promise of East Meets West. As far as the dinner went, I had some mixed feelings about what we had. I didn’t think the skewers in general were outstanding, although what was impressive was the variety of skewers available. In terms of service, they were marginally acceptable, but mind bogglingly slow throughout the night. Despite the fact that it was a very quiet night, they were unable to cope with our group’s order. One order went out, then forgotten multiple times throughout the evening. Our waitress seemed to not understand our requests due to a language barrier,  and despite being the booking that made up more than half their night’s intake we were often ignored throughout the evening.

What frustrated me most was the number of hoops I had to jump through to book a table for a group of 14 people. Azuma Kushiyaki has a policy that for groups of nine or more, you can only order from their $55 per head set menu. I had to ring for two days offering different suggestions to go around this, before they suggested that maybe as the booking will be on a quiet week night, we can pre-order beforehand. What annoyed me was that even with orders being pre-ordered the same dishes arrived at different time with different temperature.

I doubt I will revisit this place with a group bigger than four in the future, but would definitely drop in for a quick lunch here and there.

Kushiyaki Azuma
T: (02) 9267 7775
F: (02) 9267 7776
E: regentplace@azuma.com.au

Ground Floor Regent Place Shopping
501 George Street
Sydney NSW 2000

As we’ve made mention in the past couple of episodes we’re giving away 2 tickets to the Phish MSG show on Friday December 4th in NYC. We just wanted to say thank you to all of our listeners and we appreciate your support! To find out details of the contest you’ll need to listen to our mini episode.

Thank you again everyone for the support and good luck to you all!

episode 8.75

Originally Written by: Fallon, Sally, M.A.

Sally Fallon is a nutrition journalist and food historian. She is the author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, a full spectrum nutritional cookbook which documents the politics behind the cholesterol theory of heart disease. She can tell us which fats and oils are beneficial and which are harmful, with supporting scientific documentation. Sally is editor of the Price-Pottenger Nutrition Foundation’s health journal, Wise Traditions, and is a regular contributor to a wide number of alternative health publications.

TRADITIONALLY PROCESSED FOOD
We have always processed our food; that is something that humans do. We cook our food – that is one type of processing. Processing has two functions: to make food more digestible and to preserve food during times when it isn’t readily available. This type of processing produced traditional foods like sausage and the old-fashioned puddings and haggis. It includes bread, grain products, cheeses, milk products, pickles, butter, everything from wine and spirits to lacto-fermented beverages. Farmers and artisans like breadmakers, cheesemakers, distillers, millers and so forth processed this food. This type of processing made delicious foods, retained their nutritional content, and kept the profits on the farm and in the farming communities where it belonged. Food processing should be a cottage industry and produced locally.

INDUSTRIAL PROCESSING
Unfortunately, in modern times we have gone from local artisanal processing to factory and industrial processing which actually destroys the food rather than making it more digestible as traditional processing did. Industrial processing depends upon sugar, white flour, processed and hydrogenated oils, additives, synthetic vitamins and an extrusion processing of grains. These are the tools of the food processing industry. Let’s have a look at the typical American breakfast of cereal, skim milk and orange juice.

PACKAGED CEREALS
These cereals are produced by a process called extrusion. They take the grains from the farmer, pay them a pittance for them, make the grains into a slurry and put them in a tank, a machine called an extruder. The grains are forced out of a little hole at high temperature and pressure and shaped into little o’s and flakes and shredded wheat and so forth, or puffed up. A blade slices off each little flake which is carried past a nozzle and sprayed with a coating of oil and sugar to seal off the cereal from the ravages of milk and to give it crunch.

Paul Stitt has written about the extrusion process used for these cereals which treats every grain with very high heat and high pressure and destroys much of the nutrients in the grains. It destroys the fatty acids; it even destroys the chemical vitamins that are added. The amino acids are rendered very toxic by this process. The amino acid lysine, a crucial nutrient, is especially ravaged by extrusion. This is how all the boxed cereals are made, even the ones in the health food stores. They are all made in the same way and mostly in the same factories. All dry cereals that come in boxes are extruded cereals.

The only advances made in the extrusion process are those which will cut cost regardless of how these will alter the nutrient content of the product. Cereals are a multi-billion dollar business which has created huge fortunes. You would think there would be some studies on the effect on man or animals. There are no published studies and there are only two unpublished studies which were done on rats.

THE RAT EXPERIMENTS
Paul Stitt wrote about an experiment conducted by a cereal company in which four sets of rats were given special diets. One group received plain whole wheat, water and synthetic vitamins and minerals. A second group received puffed wheat (an extruded cereal), water and the same nutrient solution. A third set was given water and white sugar. A fourth set was given nothing but water and chemical nutrients. The rats which received the whole wheat lived over a year on this diet. The rats that got nothing but water and vitamins lived about two months. The animals on a white sugar and water diet lived about a month. The company’s own laboratory study showed that the rats given the vitamins, water and all the puffed wheat they wanted died within two weeks—they died before the rats that got no food at all. It wasn’t a matter of the rats dying of malnutrition. Results like these suggested that there was something actually very toxic in the puffed wheat itself! Proteins are very similar to certain toxins in molecular structure, and the pressure of the puffing process may produce chemical changes, which turn a nutritious grain into a poisonous substance.

Another unpublished experiment was carried out in 1960. Researchers at Ann Arbor University were given 18 laboratory rats. They were divided into three groups: one group received corn flakes and water; a second group was given the cardboard box that the Cornflakes came in and water; the control group received rat chow and water. The rats in the control group remained in good health throughout the experiment. The rats eating the box became lethargic and eventually died of malnutrition. The rats receiving the Cornflakes and water died before the rats that were eating the box! But before death, the Cornflakes rats developed schizophrenic behaviour, threw fits, bit each other and finally went into convulsions. Autopsy revealed dysfunction of the pancreas, liver and kidneys and degeneration of the nerves of the spine, all signs of insulin shock. The startling conclusion of this study is that there was more nourishment in the box than there was in the Cornflakes. This experiment was actually designed as a joke, but the results were far from funny. The results were never published and similar studies have not been conducted.

Most of America eats this kind of cereal. In fact, the USDA is gloating over the fact that children today get the vast majority of their important nutrients from the nutrients added to these boxed cereals. Many of them are at least 50% sugar; but there are many so-called health food cereals sold in the health food stores, and they are made by the same method. They use whole grains and they may use better quality sweeteners, but they are made by the same method. It may come as a shock to you, but these whole grain extruded cereals are probably more dangerous, because they are higher in protein and it is the proteins in these cereals that are so denatured by this type of processing.

THE EXTRUSION PROCESS
When we put these cereals through an extruder, it alters the structure of the proteins. “Seins”, which comprise the majority of proteins in corn, are located in spherical organelles called protein bodies. One study investigated change in protein body, shape and release of encapsulated alphaseins as a result of the extrusion processing. During extrusion, they found that the protein bodies were completely disrupted and the alphaseins dispersed. The results suggest that seins in Cornflakes, particularly extruded ones, are not confined to rigid protein bodies but can interact with each other and other components of the system forming new compounds which are completely foreign to the human body. The extrusion process breaks down the organelles, disperses the proteins and the proteins become toxic. When they are disrupted in this way, you have absolute chaos in your food, and it can result in a disruption of the nervous system.

OLD FASHIONED PORRIDGE
There is only one way to put these companies out of business; and that is not to eat their food. So what are you going to have for breakfast? We need to go back to the old fashioned porridges as I explain in Nourishing Traditions. These porridges should be soaked overnight to get rid of the anti-nutrients which are normally neutralized in the sprouting process. Soaking will neutralize the tannins, complex proteins, enzyme inhibitors and phytic acid which preserve the grains. You soak the grains in warm water and one tablespoon of something acidic like whey, yoghurt, lemon juice or vinegar. The next morning, it cooks in about a minute. Of course, you eat it with butter or cream, coconut and chopped nuts like our grandparents did. The nutrients in the fats are needed to absorb the nutrients in the grains. That was one of the great lessons of Weston Price, that without the fats you can be taking mineral supplements, you can be drinking carrot juice until it comes out your ears, but you cannot absorb the minerals in your food without vitamin A and vitamin D that are exclusively found in the animal fats.

MILK

The minute you start to process your milk you destroy it, and we are putting cows inside all their lives eating foods that cows never before ate. They produce huge amounts of watery milk which is very low in fat, actually only half the amount of fat cows used to produce. Then they ship it to a factory. Emily Green wrote a very nice article in the LA Times, August 2000 about milk processing. Milk processing plants are big, big factories. Visitors are not allowed in modern milk processing plants because hygiene is very important. The largest milk poisoning in American history occurred in 1985 where more than 5,000 people across three states were sickened after a “pasteurization failure” at an Illinois bottling plant. So when something goes wrong with milk from these big plants, it is pretty catastrophic. Inside the plants all you can see is stainless steel. Inside that machinery, milk shipped from the farm is completely remade. First it is separated in centrifuges into fat, protein and various other solids and liquids. Once segregated, these are reconstituted to set levels for whole, low fat and no fat milks; in other words, they want everything to be completely uniform. Of the reconstituted milks, whole milk will most closely approximate original cow’s milk. What is left over will go into butter, cream, cheese, dried milk, and a host of other milk products. The dairy industry loves to sell low fat milk and skim milk because they can make a lot more money from the butterfat selling it for ice cream. When they remove the fat to make low fat milk like 1% or 2% milk, they replace the fat with powdered milk concentrate, which is formed by high temperature spray drying. All reduced-fat milks have dried skim milk added to give them body.

Then the milk is sent by tanker trucks (which are not refrigerated) to bottling plants. The milk is pasteurized at 161 F for 15 seconds by rushing it past super heated stainless steel plates. If the temperature is 200 it is called ultrapasteurized. This will have a distinct cooked milk taste but it is sterile and can be sold on the grocery shelf. In other words, they don’t even have to keep it cool. The bugs won’t touch it. It does not require refrigeration. As it is cooked, the milk is also homogenized by a pressure treatment that breaks down the fat globules so the milk won’t separate. Once processed, the milk will last for weeks, not just days.

MILK ALLERGIES
Many people, particularly our children, cannot tolerate the stuff that we are calling milk that is sold in the grocery shelves. And you can see why. It starts with cows in confinement, cows fed feed that cows are not designed to digest, and then it goes into these factories for dismantlement and then put back together again. For real information about cows watch the 12 minute documentary “Meet Your Meat”, It’s something you will all want to see.

POWDERED MILK
When they make dried skim milk, first of all it is forced through a tiny hole at high pressure, and then blown out into the air. This causes a lot of nitrates to form and the cholesterol in the milk is oxidized. Those of you who are familiar with my work know that cholesterol is your best friend; you don’t have to worry about cholesterol except you do not want to eat oxidized cholesterol. Oxidized cholesterol is used in research to cause atherosclerosis. So when you drink skim milk or low fat milk because you think that it will help you avoid heart disease, you are actually drinking this oxidized cholesterol which initiates the process of heart disease.

ORANGE JUICE

A quote from Processed and Prepared Foods states that “a new orange juice processing plant is completely automated and can process up to 1,800 tons of oranges per day to produce frozen concentrate, single strength juice, oil extracted from the peel, and cattle feed.” They throw the whole orange in there and they actually add enzymes to get as much of the juice as they can even out of the skin. It is a very heavily sprayed crop, being sprayed with organophosphates, cholinesterase inhibitors, which are real mindbenders. They are very toxic to the nervous system and when they put the oranges in the vats and squeeze them, all that pesticide goes into the processing unit. Then they add acids to get every single bit of juice out of these oranges. So you already have a very, very toxic soup.

What about the peel used for cattle feed? This is something new in this business of cattle prisons. The dried left-over citrus peel is processed into cakes which are still loaded with cholinesterase inhibitors and organophosphates. Mark Purdey in England has shown this is correlated with Mad Cow Disease. The use of organophosphates either as a spray on the cows or in their feed is one of the causes of the degeneration of the brain and nervous system in the cow and if it’s doing it to the cow, there’s a possibility it’s doing it to you also. And these things are in the orange juice!

Another abstract states that “Various acid sprays for improving fruit peel quality and increasing juice yield are added to these processed oranges.” The FDA or the USDA has told us that we can no longer buy raw juice. But it might surprise you to know that they have found fungus that is resistant to pressure and heat in the processed juices. They found that 17% of Nigerian packages of orange juice and 20% of mango and tomato juices contained these heat resistant fungi. So there is plenty of danger from contamination from these pasteurized juices. They also found E. coli in the orange juice that was pressure resistant and had survived pasteurization.

In one study, heat-treated and acid-hydrolyzed orange juice was tested for mutagenic activity. The authors hypothesized that the heating process produces intermediate products, which under test conditions, give rise to mutagenicity, and cytotoxicity. In other words you have got cancer-causing compounds in your orange juice. In another study, gel filtration and high performance liquid chromatography were used to obtain mutagenic fractions from heated orange juice and they consisted of several different compounds. You have heated your orange juice to death, you have processed it and yet you still have all of these toxic compounds in it.

How does the orange juice stay cloudy? They add soy protein combined with soluble pectin, and that keeps it permanently cloudy. It might be interesting to know, for those of you who are allergic to soy.

Another study shows just how toxic and damaging these juices are to teeth. They found that rats had more tooth decay from these commercial juices than they did from soda pop which is loaded with sugar. So if you want juice with your breakfast, squeeze yourself an organic orange and that’s a great place to put your cod liver oil.

ARTIFICIAL FLAVOURS VS. NUTRITIOUS HOME MADE BROTHS AND SAUCES

NATURAL NOURISHING BROTHS
In the past, all traditional cultures made use of bones to make broth. They recognized that broth supplied a lot of minerals and nutrients in our diet as well as wonderful flavours. We used to make bone broth, beef broth, chicken broth, fish broth, and we used these broths to make sauces and gravies. When we made sauce or gravy at home, we used the good drippings from the good fat of the meat, added some flour, and then the homemade broth. Most artificial soups bases and sauces have artificial meat-like flavours that we used to get from natural gelatin-rich broth. These kinds of short cuts mean that consumers are shortchanged. When the homemade stocks were pushed out by the cheap substitutes, an important source of minerals disappeared from the American diet. The thickening effects of gelatin could be mimicked with emulsifiers, but of course, the health benefits were lost. And gelatin is a very healthy thing to have in your diet. It helps you digest your proteins properly.

ARTIFICIAL FLAVOURINGS, HYDROLYZED PROTEIN AND MSG
Research on gelatin and natural broths came to an end in the 1950s when food companies discovered how to induce mallard reactions and produce meat-like flavours in the laboratory. In a General Foods Company report issued in 1947, chemists predicted that almost all natural flavours would soon be chemically synthesized. Following the Second World War food companies discovered monosodium glutamate, a food ingredient the Japanese had invented in 1908 to enhance food flavours, including meat-like flavours. Humans actually have receptors on the tongue for glutamate - it is the protein in food that the human body recognizes as meat (but the glutamate in MSG has a different configuration which cannot be assimilated properly by the body). Any protein can be hydrolyzed to produce a base containing MSG. When the industry learned how to make the flavour of meat in the laboratory using inexpensive proteins from grains and legumes, the door was opened to a flood of new products including bullion cubes, dehydrated soup mixes, sauce mixes, TV dinners, and condiments with a meaty base. You couldn’t have had all of these processed foods without these fake ersatz flavours.

The fast food industry could not exist without MSG and artificial meat flavours to make secret sauces and spice mixes that beguile the consumer into eating bland and tasteless food. The sauces in processed foods are basically MSG, water, some thickener and emulsifier and some caramel colouring. Your tongue is tricked into thinking that it is getting something nutritious when it is getting nothing at all except some very toxic substances. Even the dressings, the Worcestershire sauce, rice mixes, flavoured to fu, bullion cubes, Knorr soups, imitation garlic and onions, dehydrated foods that you add water to, all of these and anything that has a meat-like taste has MSG in it. Almost all canned soups and stews contain MSG, and the “hydrolyzed protein” bases often contain MSG in very large amounts.

So called “homemade soup” in most restaurants are often made by adding water to artificial flavourings in a powdered soup-base or soup cubes and adding chopped vegetables etc. Even things like lobster bisque and sauces in the seafood restaurants are full of these artificial flavours. It’s all profit based. They even think it is too costly to just use a little onion and garlic for flavouring. So they are using the artificial flavours instead.

Unfortunately, most of the vegetarian foods are loaded with these flavourings. The list of ingredients in vegetarian hamburgers, hot dogs, bacon, baloney etc. may include hydrolyzed protein and other “natural” flavourings.

MSG LABELLING
As I point out in my various workshops, the three most toxic additives in our food supply are MSG, hydrolyzed protein and aspartame, and the first two are in all of these secret sauces with “natural flavours”. Anything that you buy that says “spices” or “natural flavours” contains MSG! They get around it by putting MSG in the mixes, and if it less than 50% MSG they don’t have to put it on the label. You may have noticed that that phrase “No MSG” has actually disappeared. They don’t use it anymore because they found out that there was MSG in all the spice mixes, even Bragg’s amino acids had to take “No MSG” off. These neurotoxins are in the low fat milk, the spray-dried milk and in all the natural flavourings and spices.

HEALTH PROBLEMS WITH MSG
We soon began to realize that there were some problems with this MSG. In 1957 scientists found that mice became blind and obese when MSG was administered by feeding tube. In 1969, MSG-induced lesions were found in the hypothalamus region of the brain. Subsequent studies all pointed in the same direction. MSG is a neurotoxic substance that causes a wide range of reactions from temporary headaches to permanent brain damage. We have a huge increase in Alzheimer’s, brain cancer, seizures, multiple sclerosis and diseases of the nervous system, and one of the chief reasons is these flavourings in our food. MSG is also associated with violent behaviour. And it is everywhere in the food.

Ninety-five percent of processed foods contain MSG, and as you know, in the late 1950s it was added to baby food. They say they have taken it out of the baby food, but they didn’t really remove it. They just called it hydrolyzed protein. There is a wonderful book called Excitotoxins, by Russell Blalock. He describes how the nerve cells either disintegrate or shrivel up in the presence of this free glutamic acid, MSG, if it gets past the blood brain barrier. The glutamates in MSG are absorbed directly from the mouth to the brain. Some investigators believe that the great increase in violence in this country is due, not to sugar, nor even the breakfast cereals, but to the huge increase in the use of MSG in the food which began in the late 1950’s, and particularly because it was put in baby food in very large amounts.

Describing artificial bacon, a food processing magazine claims: “Here is an engineered meat product which looks, cooks, and tastes like bacon, but is formed and laminated by a co-extrusion process. It is made from a mixture of pork, beef, sugar, salt, MSG, and smoked flavour and has a number of advantages. It shrinks very little in cooking; holds its shape and colour well; contains twice the protein and half the fat of bacon; costs less than bacon and the processed product does not delaminate.” Isn’t that nice to know? Of course, now they have figured out how to do this without any meat at all by using soy.

FATS AND OILS
Oil processing starts with the crude vegetable oil and produces various oils, margarine, shortening and so forth. Don’t forget these oils start out loaded with pesticides. The steps involved in processing have to do with bleaching, deodorizing, taking all the nutrients out, filtering, and removing saturates to make the oils more liquid. They also add a hexane solvent in order to squeeze the very last drop of oil out of the seeds. Caustic refining refers to very alkaline, very caustic chemicals that are added to the oil.

MARGARINE
Margarine processing uses the cheapest seeds, and most of them are full of pesticides and genetically engineered. Oil is extracted under high temperature and pressure, and the remaining fraction of oil is removed with hexane solvents. Then they steam clean the oils to remove all the vitamins and all the anti-oxidants, but of course, the solvents and the pesticides remain. These oils are mixed with a nickel catalyst and then put into a huge high pressure, high temperature reactor. Emulsifiers are mixed in. What comes out of that reactor, actually, is a smelly, grey type of cottage cheese. Then they mix in the emulsifiers to smooth it out, and steam clean it again to get rid of the horrible smell. Then they bleach it to get rid of the grey colour, and they add artificial flavours and synthetic vitamins. Actually they are not allowed to add a synthetic colour to margarine. They have to add a natural colour, so they add anatto or something natural. It is then packaged in blocks and tubs and then advertising promotes this garbage as a health food.

HYDROGENATED OILS
Saturated fat is the type of fat found in lard or butter. It is a straight molecule and it packs together easily. That is why it’s solid at room temperature. Unsaturated fat, like the type of fat found in olive oil, is a bent molecule. It has a little bend with two hydrogen molecules sticking out. And when that molecule gets built into your cells, the body wants those two hydrogens together; it makes an electron cloud and that is where your body makes reactions in the cell membrane. During hydrogenation, one of those hydrogens is moved to the other side, and it causes the molecule to straighten out so that it behaves like a saturate. The original unsaturated molecule is called ‘cis’ fatty acid, because the two hydrogens are together, and then it becomes a ‘transfat,’ a transfatty acid because the two hydrogens are across from each other. But your body doesn’t know that this new molecule is something that has never been in nature before, so when you eat one of these transfats, or transfatty acids, they become built into your cell membranes. When it gets into your cell membranes, your body starts to realize something is wrong, because it wants to make reactions where those two hydrogens are and it can’t find them. And so the reaction can’t take place. The more transfatty acids that you eat, the more hydrogenated your cells become and the more chaos that you are going to have on the cellular level. So this is a completely phony, toxic molecule that tricks your body into thinking it is something real and your body puts it in a cell, and then the cells can’t work.

All of the margarines, shortenings, spreads, even low trans spreads are made with all these horrible ingredients. In the groceries stores there is just a little bit of space for the butter because all the low profit margarine foods have totally invaded the food supply. You cannot buy any packaged or processed foods that don’t have these transfatty acids in them. They’re in all the chips and crackers, and they now use them for french fries. They used to fry the fries in tallow which is a very safe fat, and gave a little extra profit for the cattlemen and they have lost that market now. Now they use partially hydrogenated soybean oil. It used to be that when you made desserts for your kids, at least they had butter, eggs, cream and nuts and things, all these good wholesome foods. Now they can imitate the butter, eggs and cream and nuts so all you have is sugar, and artificial things in these instant puddings and artificial desserts.

PROBLEMS WITH HYDROGENATED OILS
Many, many diseases have been associated with the consumption of these transfatty acids – heart disease, cancer, and degeneration of joints and tendons (that is why we have so many hip replacements today) . The only reason that we are eating this stuff is because we have been told that the competing fats and oils, the butter, the lard, the coconut oil, the palm oil, the tallow and the suet are bad for us and cause heart disease. And that is nothing but industry propaganda to get us to buy substitutes.

PROCESSED FOOD AFFECTS FERTILITY AND FACIAL STRUCTURE
Weston A. Price discovered that as children eat these processed foods, with each generation, the facial structure becomes more and more narrow. Healthy faces should be broad. They should have perfectly straight teeth and no cavities. When you are eating real foods, nutrient dense foods, you get the complete and perfect expression of the genetic potential. And that genetic potential, that gift from the Creator to all of us is perfection. We were given a perfect blueprint. Whether or not the body temple is built according to the blueprint depends on our wisdom in food choices. When primitive societies abandoned the traditional diet and began to eat processed foods, the next generation developed the altered facial structure. We know that if you continue this diet for three generations, reproduction ceases and that’s what we’re seeing now. About 25% of our couples are infertile, and if we don’t go back to a diet that produces good facial structure, we are going to be wiped out.

FACTORY FOOD PREPARATION – IS YOUR FOOD MADE BY CARING HANDS?
Artificial flavours and preservatives are made by chemical companies in factories; they are not being made by the loving hands of a cook. All the artificial ingredients added to the food help the rich get richer. They have completely processed the life out of the food and then as a concession to the public, thrown in a handful of artificial nutrients. Can you imagine what kind of feeling, what kind of radiation comes from that factory food? It would be better that an individual did not eat at all than to eat food that has been prepared under a feeling of anger, apathy, resentment, depression, or any outward pressure. Think of the pressure that is put on all this food that is made in factories.

SPIRITUAL FOOD PREPARATION
If a woman could see the sparks of light going forth from her fingertips when she is cooking, and the substance of light that goes into the food she handles, she would be amazed to see how much of herself she charges into the meals that she prepares for her family and friends. It is one of the most important and least understood activities of life, that the radiation and feeling that go into the preparation of food affect everyone who partakes of it. And this activity should be unhurried, peaceful and happy because the substance of the lifestream performing the service flows into that food and is eaten, and actually becomes part of the energy of the receiver.

That substance starts with the way we farm—the farmer that farms with wisdom and love for the land, the dairyman that farms with love for his animals, the cheesemaker who makes the cheese with the love of her craft, the baker who bakes with the love of the final product, the beverage maker who makes the type of delicious and nutritious beverage that I would like to see come to this nation. That energy goes into the food and when it is eaten by the receiver actually blesses the receiver.

That is why the advanced spiritual teachers of the East never eat food prepared by anyone other than their own chelas (disciples). The person preparing the food may be the only one in the household who is spiritually advanced (this is often the case). An active charge of happiness, purity and peace will pour forth into the food from him, and this pours forth into the other members of the family and blesses them. There are more ways than one of allowing the Spirit of God to enter the flesh of man. So I hope that from what I have shown you, you will turn away from godless food.

Someone from the family needs to get back in the kitchen. It doesn’t mean you have to spend hours in the kitchen, but you need to spend some time in the kitchen preparing food with love, food that has been grown with love and prepared with wisdom and love. If no one in the family has time to go into the kitchen and prepare food, you need to sit down and rethink how you are spending your time because there is simply no other way to get nourishing foods into our children. The situation is really very critical. If we don’t return to good eating practices one mouth at a time, one meal at a time, one farm at a time, preparing our own food and preparing it properly, there is not going to be another generation. Thank you very much.

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Sally Fallon’s book Nourishing Traditions is available at 1-416-490-0986

Welcome to my blog, to the right you can read about how I started with sport arbitrage. I’ll post arb related information from time to time. Including betting procedure, bookies to choose from, how to get started and etc…

Enjoy!

After a long, ongoing topic of Zombies in a chain msg between some friends and i on FB concerning Zombies (but really the msg was about planning a party?) Wigi(whom Speed and i have grown to…diskile…) brought up a scene in which i became a zombie and he had to kill me by shooting me in the brain stem….well..i found the aftermass of that comment funny, and have made the choice to share it with you all.

Speed;its been a while since Iv been on facebook so Id like to reply to somthing said on the 5th. here gos:

“Wigi if you try to put any thing into her brain stem Im gonna shuv those pretty little gitars so far up your ass your gonna be playing through the fire and flames with your frigen mouth. I bet you could too, I hear youve been practicing with your toung so I expect a frigen amazing preformence before I hand you over to edgar to open up a new can of whoop-ass on you!”

Im sorry wigi, Just exercising my protective rights, although I know she dosent need them cause she coud demo you any day (oh zing!….. just kidding) but really that felt good! I should do that more often.

Viva;why thank you Speed, you protectiveness is welcomed. but is the just kidding saying that I infact COULD NOT “demo [Wigi] any day”? becuase, i assure you i could….but not when i have something shooting me in my brain stem….so the support for you and edgar is much accepted

Wigi;but id only do that if you were a zombie……

Viva;But i am sure my being a zombie…would not stop Speed from loving me…not saying that he does to beging with…

but hypofeticaly speeking…my being a zombie would NEVER have him suddenly like you and, in result allowing you to kill me….either way, i would end you Wigi, admit it…i would end you befor you got a chance to hurt me. then i would have no choice to end Speed and company…but him and his companys compassion for me (and im sorry not you) would give them the chance to run and find the cure for me…so i could get back to my normal loving (non flesh-eating) self.

Wigi;unless your sleeping on my shoulder prior to being infected, there is no possible way a girl zombie will get me.

Viva;A) i will NOT IN ANY CASE be sleeping on your shoulder
B) you are a proven teeth liar…i will end you like no other has been ended. you can be sure of this.

Wigi; i wasn’t really refering to you… i ment in general, the only way a girl zombie will get me is if the infection takes place during the course of shoulder sleeping, and like you said, this will not be happening with you, therefore, you will not be able to end me.was the point i was trying to make.. pretty much saying i win.

Viva; no….i must (and im sure other will agree ME) disagree with you.
YOU being human
and MY being ZOMBIE results in an automatic WIGI IS DEAD.

srry to disapoint.
but lets end this before i end up fighting you….for is this happened…you my friend would be TRULY embarresed by my winning.

IN ANYCASE.

i cant sleep over…my mother is being difficult (as always) so i will be pick up some time early the next moring.

xoxo VIVA!!

Had my first Chinese massage last night.  Was pretty nice.  Was nothing like a Western massage, where the technique is slow and soothing and totally relaxing.  I enjoyed it, and my muscles (achy from the combo hippopotamus backpack, hard hostel beds, sleeper train, and MSG — the MSG is starting to get to me) were definitely loosened and feeling better afterward.  But the technique is small, fast concentric circles, really zeroing in a targeted area, and is almost like being assaulted by a bb gun.  It’s hard to breathe evenly, because you’re being pelted so ferociously, and it is definitely digging deep into your musculature, and sometimes a spot is hit that makes you want to clench your muscles.  But it’s hard in a good way, and you can feel your muscles eventually give in and relax.  It felt good.  I imagine I’ll indulge in another one before long.