Filed under: vegetable seed
Question:
This is the "Cholesterol Myth." by Alan Graham Alan D. Graham Phone (334) 774-0395 http://www.alienview.net/ALLT1.html Because doctors and the pharmaceutical industry are in the "sickness" (…NOT wellness!) business, they make more money not properly diagnosing your medical problems, so you will stay sick and develop other ailments (…like heart disease?). Then, reader, they can put you on cholesterol lowering drugs for the rest of your increasingly miserable life! Is your medicine man also your mortician? Does he own a drug store? HOW TO STOP YOUR DOCTOR KILLING YOU The person most likely to kill you is your doctor.’ … In this brand new edition of How To Stop Your Doctor Killing You, you’ll discover many truths about … http://www.vernoncoleman.com/htsydky.htm Gangsters In Medicine a time, these changes actually improved the practice of medicine in the United … http://www.rense.com/general33/gang.htm Pharmaceutical Companies Pfizer, the world’s largest drug company, made a profit of $11.3 billion last year … corporations to buy the politicians who are supposed to represent us? … http://www.independent-media.tv/gtheme.cfm?ftheme_id=98 Isn’t it obvious that taking a harmful drug like Lipitor, or other statin drug, to lower cholesterol is a silly and dangerous approach. Statin drugs are dangerous poisons that cause liver damage, peripheral neuropathy, muscle degeneration, and everybody’s favorite… erectile dysfunction! This is particularly disconcerting when you consider statins are completely unnecessary. Wouldn’t it make more sense to alleviate the two components that cause the build-up in the first place? Inflammation and platelet stickiness! That Persistent Muscle Pain May Be Drug Induced Patient complaints of nonspecific muscle pain; tenderness; weakness; joint pains; … Multiple drug therapy, along with the statins, increases the danger. … http://www.chiroweb.com/archives/21/05/12.html The Dangers of Statin Drugs: What You Haven’t Been Told About …. By the way, other cholesterol-lowering agents besides statin drugs can cause joint pain and muscle weakness. A report in Southern Medical Journal described … http://www.mercola.com/2004/jul/21/statin_drugs.htm Bad News About Statin Drugs – Share The Wealth I have been on and off statin drugs for about 10 years now. I am getting real concerned about the pain and muscle problems. I had quad. bypass 2 years ago … http://www.newmediaexplorer.org/chris/2003/1 … ad_news_about_statin_drugs.htm Lipitor – Vioxx: Discovering The Statin – Painkiller Chain … Statin drugs cause muscle damage. Soreness and pain are extremely widespread. You can get an idea of just how how widespread this side effect apparently is … http://www.newmediaexplorer.org/sepp/2004/12 … _painkiller_chain_reaction.htm To that end, here is what you should do to be able to show a dramatic improvement in your lipid profile — while eating six eggs a day scrambled in real butter without talking pharmaceutical poisons! Stop all sugar and refined flour (80% of the cholesterol your body manufactures comes from carbs, not eggs and fat!) Never consume trans fat from HVO found in margarine, vegetable shortening, etc. Only use mono-unsat oils like Olive and macadamia nut oil, or the magical medium chain triglyceride (MCT) non hydrogenated, unrefined coconut oil. Avoid all poly-unsat food oils like corn, safflower, cottonseed, etc. Read "Fat Fact’s" (http://www.alienview.net/xzfat.html) to understand why the so-called mono-unsat canola oil is also in the avoid column! Consume both plant and animal derived Omega three in the form of freshly ground flax seed (http://www.alienview.net/xfs.html) and fish oil capsules (cold water fish have too much lead and mercury). Omega three from fish oil is mother nature’s most powerful nutrient for reducing inflammation, platelet stickiness, blood pressure and allergic reactions. Take a good multivitamin/mineral to insure you are getting folic acid, B6, and B12 to reduce homocysteine (a future news letter will explain why Grocery store vitamins like Centrum are a waste of money but if you can’t wait, call me, Theresa, or Angela (334) 308-1209). Stop ALL carbonated drinks. They leach minerals from your bones and destroy valuable stomach acid, thus, adversely effecting digestion. Drink iced tea sweetened with stevia or a distant second sucralose. Both green and black tea are good for diabetes, osteoporosis, and are high in antioxidants. E-MAIL TO FRIENDS & CONGRESSMAN / WOMAN
Response:
Warning. A book huckster is trying to sell his book! Let him pay for advertising like more honest hucksters do.
– Hide quoted text — Show quoted text -> This is the "Cholesterol Myth." > by Alan Graham > Alan D. Graham > Phone (334) 774-0395 > http://www.alienview.net/ALLT1.html > Because doctors and the pharmaceutical industry are in the "sickness" > (…NOT wellness!) business, they make more money not properly > diagnosing your medical problems, so you will stay sick and develop > other ailments (…like heart disease?). Then, reader, they can put you > on cholesterol lowering drugs for the rest of your increasingly > miserable life! > Is your medicine man also your mortician? > Does he own a drug store? > HOW TO STOP YOUR DOCTOR KILLING YOU > The person most likely to kill you is your doctor.’ … In this brand > new edition of How To Stop Your Doctor Killing You, you’ll discover > many truths about … > http://www.vernoncoleman.com/htsydky.htm > Gangsters In Medicine > a time, these changes actually improved the practice of medicine in the > United … > http://www.rense.com/general33/gang.htm > Pharmaceutical Companies > Pfizer, the world’s largest drug company, made a profit of $11.3 > billion last year … corporations to buy the politicians who are > supposed to represent us? … > http://www.independent-media.tv/gtheme.cfm?ftheme_id=98 > Isn’t it obvious that taking a harmful drug like Lipitor, or other > statin drug, to lower cholesterol is a silly and dangerous approach. > Statin drugs are dangerous poisons that cause liver damage, peripheral > neuropathy, muscle degeneration, and everybody’s favorite… erectile > dysfunction! This is particularly disconcerting when you consider > statins are completely unnecessary. Wouldn’t it make more sense to > alleviate the two components that cause the build-up in the first > place? Inflammation and platelet stickiness! > That Persistent Muscle Pain May Be Drug Induced > Patient complaints of nonspecific muscle pain; tenderness; weakness; > joint pains; … Multiple drug therapy, along with the statins, > increases the danger. … > http://www.chiroweb.com/archives/21/05/12.html > The Dangers of Statin Drugs: What You Haven’t Been Told About …. > By the way, other cholesterol-lowering agents besides statin drugs can > cause joint pain and muscle weakness. A report in Southern Medical > Journal described … > http://www.mercola.com/2004/jul/21/statin_drugs.htm > Bad News About Statin Drugs – Share The Wealth > I have been on and off statin drugs for about 10 years now. I am > getting real concerned about the pain and muscle problems. I had quad. > bypass 2 years ago … > http://www.newmediaexplorer.org/chris/2003/1 … > ad_news_about_statin_drugs.htm > Lipitor – Vioxx: Discovering The Statin – Painkiller Chain … > Statin drugs cause muscle damage. Soreness and pain are extremely > widespread. You can get an idea of just how how widespread this side > effect apparently is … > http://www.newmediaexplorer.org/sepp/2004/12 … > _painkiller_chain_reaction.htm > To that end, here is what you should do to be able to show a dramatic > improvement in your lipid profile — while eating six eggs a day > scrambled in real butter without talking pharmaceutical poisons! > Stop all sugar and refined flour (80% of the cholesterol your body > manufactures comes from carbs, not eggs and fat!) > Never consume trans fat from HVO found in margarine, vegetable > shortening, etc. > Only use mono-unsat oils like Olive and macadamia nut oil, or the > magical medium chain triglyceride (MCT) non hydrogenated, unrefined > coconut oil. Avoid all poly-unsat food oils like corn, safflower, > cottonseed, etc. Read "Fat Fact’s" > (http://www.alienview.net/xzfat.html) to understand why the so-called > mono-unsat canola oil is also in the avoid column! > Consume both plant and animal derived Omega three in the form of > freshly ground flax seed (http://www.alienview.net/xfs.html) and fish > oil capsules (cold water fish have too much lead and mercury). Omega > three from fish oil is mother nature’s most powerful nutrient for > reducing inflammation, platelet stickiness, blood pressure and allergic > reactions. > Take a good multivitamin/mineral to insure you are getting folic acid, > B6, and B12 to reduce homocysteine (a future news letter will explain > why Grocery store vitamins like Centrum are a waste of money but if you > can’t wait, call me, Theresa, or Angela (334) 308-1209). > Stop ALL carbonated drinks. They leach minerals from your bones and > destroy valuable stomach acid, thus, adversely effecting digestion. > Drink iced tea sweetened with stevia or a distant second sucralose. > Both green and black tea are good for diabetes, osteoporosis, and are > high in antioxidants. > E-MAIL TO FRIENDS & CONGRESSMAN / WOMAN
Response:
> Warning. A book huckster is trying to sell his book! > Let him pay for advertising like more honest hucksters do.
And I thought SPAM was suposed to be bad for your health. According to this it seems to lower your chloresterol. Dave
Response:
Special Report Drug Lobby Second to None How the pharmaceutical industry gets its way in Washington By M. Asif Ismail WASHINGTON, July 7, 2005
Question:
Iv’e been being very careful lately eating just a little and eating fruit and soymilk and bread (just my own diet). Something gave me a blockage a few days ago however and I think that running has something to do with it. Does anyone have a good handle on the mechanism ie is it a mechanical process (pulling and rubbing) or could it have something to do with dehydration? I ate a couple of oranges when I got back. Any ideas? Thanks John
Response:
It may have more to do with the fruit, which can be hard to digest, causing problems. mgbio – Hide quoted text — Show quoted text – > Iv’e been being very careful lately eating just a little and eating fruit > and soymilk and bread (just my own diet). Something gave me a blockage a few > days ago however and I think that running has something to do with it. Does > anyone have a good handle on the mechanism ie is it a mechanical process > (pulling and rubbing) or could it have something to do with dehydration? I > ate a couple of oranges when I got back. > Any ideas? > Thanks > John
Response:
Hi John, don’t quite know about causing a blockage, but running can hurt my bowels when I’m ill because of the thudding on the floor. When I’m really ill it even hurts to walk, I used to walk round on tiptoes. Mel 
– Hide quoted text — Show quoted text -> Iv’e been being very careful lately eating just a little and eating fruit > and soymilk and bread (just my own diet). Something gave me a blockage a few > days ago however and I think that running has something to do with it. Does > anyone have a good handle on the mechanism ie is it a mechanical process > (pulling and rubbing) or could it have something to do with dehydration? I > ate a couple of oranges when I got back. > Any ideas? > Thanks > John
Response:
I would have to agree, that the fruit could be the culprit… when I was released from Hospital I was given food guidelines from the dietician… in a nutshell, it is a digestive soft diet and I have had no problems whatsoever… I use my juicer to juice tangarines or mandarins along with cranberries and a bit of sugar.. I also drink 4 litres of store bought Cranberry – Rasberry Cocktail… Cranberries are excellent I find. Avoid pulp of any kind. Of course, not everyone will react the same to foods, but I feel that this is a pretty good guideline. I have put a few comments beside a few items. Suggested foods to avoid: Strongly flavoured cheese/seeded cheese Nuts Onions/peppers Fried, salted, smoked fish, shellfish Fried anything Canned meat spreads, stews Processed meat, such as weiners, salami etc.. Fried eggs Nuts, seeds, dried peas etc.. Raw apples, berries, grapes, grapefruit, nectarines, melons, oranges, rhubarb, tangerines Dried fruit Raw Veggies Barley, brocolli, brussel sprouts, cabbage, cauliflower, celery, corn, cucumber, lettuce, lima beans, onions, peppers, radish, sprouts, sauerdraut, tomato, turnip Fried veggies, potato chips, patoto skins Cracked wheat, multigrain bread Bread and muffins containing nuts, seeds or dried fruit Course bran cereals, granola type cereals Brown or wild rice, fried rice, seasoned stuffings Jam, marmelade Doughnuts, rich pastries Mustard, ketchup, pickles, bottled sauces(hot sauces, soy) popcorn, coconut Salsa, pepper, highly seasoned foods Appropriate Foods: Milk and milk beverages, cream Mild to medium cheese, plain cream cheese Milk puddings, yogurt, ice cream Cream soups, chowders and cream sauces made with allowed ingredients All meats except those mentioned above, roasted, poached or stewed, no fried food Eggs except fried Applesauce, bananas, canned peaches, pears, mandarin (keep them soft) Asparagus, green or waxed beans, beets, beet greens, carrots, peas, mushrooms, eggplant, squash, pumpkin, spinach (make sure all are well cooked and tender) Vegetable juices White bread only Flaked cooked cereals such as cherios and rice crispies Pasta White rice Butter, margarine, shortening, lard, cooking oils Soups made with allowed ingredients Geletin deserts, fruit ices, sherbert, puddings with allowed ingrediants White, brown or icing sugar Maple syrup, corn syrup, molasses, honey Plain hard candies, smooth chocolate Jelly, jam made without seeds or peels (I found grape jelly to be the best, look for the one with added potassium) Baked goods with allowed ingredients Tea, carbonated beverages.
– Hide quoted text — Show quoted text -> Iv’e been being very careful lately eating just a little and eating fruit > and soymilk and bread (just my own diet). Something gave me a blockage a few > days ago however and I think that running has something to do with it. Does > anyone have a good handle on the mechanism ie is it a mechanical process > (pulling and rubbing) or could it have something to do with dehydration? I > ate a couple of oranges when I got back. > Any ideas? > Thanks > John
Response:
I have noticed in the past excercise causing problems (I think). The bowel is anchored to the muscles of the abdomen etc (I’m not big on the anatomy) and if a section of bowel is tender that would case the inflamation to get worse I would have thought. Also dehydration maybe hardens the stool? I was doing really well untill my last blockage. I have been eating very little but enough and spreading it out. Also I have been avoiding hotel food. John
– Hide quoted text — Show quoted text -> It may have more to do with the fruit, which can be hard to digest, causing problems. > mgbio > Iv’e been being very careful lately eating just a little and eating fruit > and soymilk and bread (just my own diet). Something gave me a blockage a few > days ago however and I think that running has something to do with it. Does > anyone have a good handle on the mechanism ie is it a mechanical process > (pulling and rubbing) or could it have something to do with dehydration? I > ate a couple of oranges when I got back. > Any ideas? > Thanks > John
Response:
Try drinking the fluids before and while running to prevent dehydration and see if that helps. Perhaps you might try walking which has less impact then running, and less twisting and pulling on the abdomen. I’m a walker myself, and if you have hills then it can be just as aerobic as running. Just a few thoughts. tx Jeff
– Hide quoted text — Show quoted text -> I have noticed in the past excercise causing problems (I think). The bowel > is anchored to the muscles of the abdomen etc (I’m not big on the anatomy) > and if a section of bowel is tender that would case the inflamation to get > worse I would have thought. Also dehydration maybe hardens the stool? I was > doing really well untill my last blockage. I have been eating very little > but enough and spreading it out. Also I have been avoiding hotel food. > John > It may have more to do with the fruit, which can be hard to digest, > causing problems. > mgbio > > Iv’e been being very careful lately eating just a little and eating > fruit > > and soymilk and bread (just my own diet). Something gave me a blockage a > few > > days ago however and I think that running has something to do with it. > Does > > anyone have a good handle on the mechanism ie is it a mechanical process > > (pulling and rubbing) or could it have something to do with dehydration? > I > > ate a couple of oranges when I got back. > > Any ideas? > > Thanks > > John
Response:
Question:
Are you TELLING ME I should avoid SPAM. Ach! What ever am I going to put on my (spam) sandwiches? lol Actually this sounds more like recommendations for CD rather than UC. I have UC and I can eat shellfish, apples (which I highly recommend), nuts, broccoli, cabbage, fried foods in moderation, lettuce (which I also highly recommend), brown rice, white rice for that matter and a number of the other things you mention. On the other hand though, I have a bit of a lactose intolerance so I try to avoid certain dairy products Also, for me with UC, I need to avoid or minimize spicy or acidic foods, coffee, choc., alcohol, tomato sauces and nsaids. But I’m sure your recommendations will be good for some. tx Jeff
– Hide quoted text — Show quoted text -> Just thought I would share.. > I would have to agree, that the fruit could be the culprit… when I was > released from Hospital I was given food guidelines from the dietician… in > a nutshell, it is a digestive soft diet and I have had no problems > whatsoever… I use my juicer to juice tangarines or mandarins along with > cranberries and a bit of sugar.. I also drink 4 litres of store bought > Cranberry – Rasberry Cocktail… Cranberries are excellent I find. Avoid > pulp of any kind. Of course, not everyone will react the same to foods, but > I feel that this is a pretty good guideline. I have put a few comments > beside a few items. > Suggested foods to avoid: > Strongly flavoured cheese/seeded cheese > Nuts > Onions/peppers > Fried, salted, smoked fish, shellfish > Fried anything > Canned meat spreads, stews > Processed meat, such as weiners, salami etc.. > Fried eggs > Nuts, seeds, dried peas etc.. > Raw apples, berries, grapes, grapefruit, nectarines, melons, oranges, > rhubarb, tangerines > Dried fruit > Raw Veggies > Barley, brocolli, brussel sprouts, cabbage, cauliflower, celery, corn, > cucumber, lettuce, lima beans, onions, peppers, radish, sprouts, sauerdraut, > tomato, turnip > Fried veggies, potato chips, patoto skins > Cracked wheat, multigrain bread > Bread and muffins containing nuts, seeds or dried fruit > Course bran cereals, granola type cereals > Brown or wild rice, fried rice, seasoned stuffings > Jam, marmelade > Doughnuts, rich pastries > Mustard, ketchup, pickles, bottled sauces(hot sauces, soy) > popcorn, coconut > Salsa, pepper, highly seasoned foods > Appropriate Foods: > Milk and milk beverages, cream > Mild to medium cheese, plain cream cheese > Milk puddings, yogurt, ice cream > Cream soups, chowders and cream sauces made with allowed ingredients > All meats except those mentioned above, roasted, poached or stewed, no fried > food > Eggs except fried > Applesauce, bananas, canned peaches, pears, mandarin (keep them soft) > Asparagus, green or waxed beans, beets, beet greens, carrots, peas, > mushrooms, eggplant, squash, pumpkin, spinach (make sure all are well cooked > and tender) > Vegetable juices > White bread only > Flaked cooked cereals such as cherios and rice crispies > Pasta > White rice > Butter, margarine, shortening, lard, cooking oils > Soups made with allowed ingredients > Geletin deserts, fruit ices, sherbert, puddings with allowed ingrediants > White, brown or icing sugar > Maple syrup, corn syrup, molasses, honey > Plain hard candies, smooth chocolate > Jelly, jam made without seeds or peels (I found grape jelly to be the best, > look for the one with added potassium) > Baked goods with allowed ingredients > Tea, carbonated beverages.
Response:
Just thought I would share.. I would have to agree, that the fruit could be the culprit… when I was released from Hospital I was given food guidelines from the dietician… in a nutshell, it is a digestive soft diet and I have had no problems whatsoever… I use my juicer to juice tangarines or mandarins along with cranberries and a bit of sugar.. I also drink 4 litres of store bought Cranberry – Rasberry Cocktail… Cranberries are excellent I find. Avoid pulp of any kind. Of course, not everyone will react the same to foods, but I feel that this is a pretty good guideline. I have put a few comments beside a few items. Suggested foods to avoid: Strongly flavoured cheese/seeded cheese Nuts Onions/peppers Fried, salted, smoked fish, shellfish Fried anything Canned meat spreads, stews Processed meat, such as weiners, salami etc.. Fried eggs Nuts, seeds, dried peas etc.. Raw apples, berries, grapes, grapefruit, nectarines, melons, oranges, rhubarb, tangerines Dried fruit Raw Veggies Barley, brocolli, brussel sprouts, cabbage, cauliflower, celery, corn, cucumber, lettuce, lima beans, onions, peppers, radish, sprouts, sauerdraut, tomato, turnip Fried veggies, potato chips, patoto skins Cracked wheat, multigrain bread Bread and muffins containing nuts, seeds or dried fruit Course bran cereals, granola type cereals Brown or wild rice, fried rice, seasoned stuffings Jam, marmelade Doughnuts, rich pastries Mustard, ketchup, pickles, bottled sauces(hot sauces, soy) popcorn, coconut Salsa, pepper, highly seasoned foods Appropriate Foods: Milk and milk beverages, cream Mild to medium cheese, plain cream cheese Milk puddings, yogurt, ice cream Cream soups, chowders and cream sauces made with allowed ingredients All meats except those mentioned above, roasted, poached or stewed, no fried food Eggs except fried Applesauce, bananas, canned peaches, pears, mandarin (keep them soft) Asparagus, green or waxed beans, beets, beet greens, carrots, peas, mushrooms, eggplant, squash, pumpkin, spinach (make sure all are well cooked and tender) Vegetable juices White bread only Flaked cooked cereals such as cherios and rice crispies Pasta White rice Butter, margarine, shortening, lard, cooking oils Soups made with allowed ingredients Geletin deserts, fruit ices, sherbert, puddings with allowed ingrediants White, brown or icing sugar Maple syrup, corn syrup, molasses, honey Plain hard candies, smooth chocolate Jelly, jam made without seeds or peels (I found grape jelly to be the best, look for the one with added potassium) Baked goods with allowed ingredients Tea, carbonated beverages.
Response:
Question:
Why limit your comments about NWA FA’s service towards "Indians who can’t speak Engish well"? I think this attitude to every passenger on these flights. I took this flight ~3 years ago. The seat where I was sitting was broken, tray table wouldn’t stay up, seat wouldn’t recline (I was in Y). There were 2 rows of two empty seats(a&b) across the aisle. I asked if I could move there since my seat was broken. Got a very nasty "NO’ from the FA’s. After take-off, food was served quickly and then after about 1/5 hr’s into the flight, 4 FA’s, sta down and gossiped/slept for the next ~5 hours. Could understand if it was an overnight flight, but the flight leaves Amsterdam in the morning (~10.00am). Moral of story, never fly NWA again. – Hide quoted text — Show quoted text ->>>Never fly a US carrier if you don’t speak sufficient English. >>I’ve never flown a non-US carrier to Latin America, but on my flights to the >>region on USAir, American, and Continental, I’ve found that the cabin crew >>were fluent or near-fluent in Spanish. >>Granted, they’re probably easier to find than Bangla speakers… >Yep, and no US carrier goes to any airport within 500 miles of where >Bangla is the native language;-). The closest they go to is probably >Bangkok. >Jishnu. > Northwest Airlines flies from Amsterdam to Mumbai as a continuation of > a flight from Detroit. I have heard horrible things about the attitude > of flight attendants on those flights towards Indian passengers who > may not speak sufficient English. > Riaz
Response:
> BA is also the only airline nonstop Europe-Kolkata. I have taken them > several times and I am generally pleased with them, especially after > years of taking KLM flights (with stop in Delhi) staffed by surly Dutch > bitches.
Yes, two flights (i.e. from LHR-DAC and LHR-CCU) are very similar in schedules. I can presume that the nature of the inflight experience is also similar. > I chose the chicken. The entire meal tray was catered to > Bangladeshi/Indian tastes. > Indian? beef?
The meal tray in question contained the Chicken Tikka Masala. The Braised Beef was probably mostly suitable for non Bangladeshi passengers who might have prefered western cuisine. > Flights to Kolkata are packed as well. In that case it is because the > govt restricts the number of flights. I do not know if that is true in > Bangladesh.
I believe that Biman Bangladesh Airlines and British Airways are each allowed to fly between the two city pairs (London and Dhaka) 7 times a week. However, neither airlines are utilizing this facility. Government restrictions on flights between the UK and India should probably go away completely. Given the number of people who have connections in both countries, UK and India should sign an open skies agreement. BA could then fly to as many Indian cities as it would like and with as much frequency. Virgin Atlantic could then fly to Delhi and Mumbai everyday. Airlines based in India will ofcourse gain as much access to the UK as it would like (Heathrow slot permitting!). Riaz
Response:
- Hide quoted text — Show quoted text -> > Never fly a US carrier if you don’t speak sufficient English. > I’ve never flown a non-US carrier to Latin America, but on my flights to the > region on USAir, American, and Continental, I’ve found that the cabin crew > were fluent or near-fluent in Spanish. > Granted, they’re probably easier to find than Bangla speakers… > Yep, and no US carrier goes to any airport within 500 miles of where > Bangla is the native language;-). The closest they go to is probably > Bangkok. > Jishnu.
Northwest Airlines flies from Amsterdam to Mumbai as a continuation of a flight from Detroit. I have heard horrible things about the attitude of flight attendants on those flights towards Indian passengers who may not speak sufficient English. Riaz
Response:
Interesting points raised about FA languages. bmi, my favourite carrier, have a nice touch where crew have little flags on their name tags to indicate what languages they speak. Best so far IMO are UA – done a lot of USA-LHR flights and they always seem to have crew who between them can manage EN, FR, DE, NL, ES….. In the middle are LH, who had some crew on NCE-FRA who spoke no FR – very poor. The worst? EI (Aer Lingus) who on an albeit infrequently operated (weekly, summer only) route several years ago from RNS (Rennes, France) to ORK (Cork, Ireland) had a crew who not only did the welcome announcements in English and Irish (sheesh!) only, but who spoke NO French – none of them. I remember a pax behind me who when offered coffee was strenuously insisting "nature" (black) and the FA had no clue whatsoever. FWWI, my view is that the crew should at the very minimum speak language of origin, destination, plus English.
Response:
> > I chose the chicken. The entire meal tray was catered to > Bangladeshi/Indian tastes. > Indian? beef?
Remember that Bangladesh is primarily a muslim country, so beef is acceptable..
Response:
[ snipped ] :>When i was flying BA, the World Traveller seats were fairly :>comfortable. I’m 5′1, 100lbs, so i guess i’m lucky that most airline :>seats never bothered me. Please tell which ones did. If someone 5′1" 100 lbs. was uncomfortable with seating on any airline, I would like to know which one – to avoid it. [ snipped ] — http://www.dissensoftware.com
Response:
> > On the other hand, I doubt any US carrier (or BA, for that matter) would > have have many flights in which *all* the crew members were effectively > bilingual. Yet that seemed to be the case for my LH flights between FRA > and both YYZ and YVR. > Flying Air France from France to Italy, all the staff appeared to be > Trilingual.
As an European I find it unfair to compare the language skills of FA’s on American carries with those on European carriers. Heck, Americans vs. Europeans in general. Most Europeans are at the very least fluent in 2 languages. A lot in 3 or 4 languages. The geography of the continent alone makes this an almost natural skill. - Manuel.
Response:
> I’ll add that their English was native-fluent as well. Which doesn’t rule > out their being from Latin America, but it was impressive, especially for a > $18k/year job.
Which may be a lot for S. Americans.
Response:
> First of all, this is the best possible connection between the UK and > Bangladesh. It is a non-stop 9:30 hours service on the way to Dhaka > and 10:30 hours on the way back. Flights by any other airline involve > stops or change of aircrafts on the way. BA may not be the cheapest, > but it is cheap during off-pick and is the most convenient way to > travel to Bangladesh from the UK, Western Europe and North America.
Were the loo’s kept pretty ship – shape? — Best Greg
Response:
> First of all, this is the best possible connection between the UK and > Bangladesh. BA may not be the cheapest,
I agree, although I have always enjoyed the Emirates flight too. I wonder if they too implemented cost-cutting measures? It certainly felt nice to receive the inflight menu & complimentary drinks. Emirates had excellent food (in terms of airline food) and bevs. This is my first year taking the Pacific route. I moved to Hawaii and had to hunt high and low for reasoable fares from Maui (OGG) to DAC. If any other Bengalis on Maui (are there any?) are looking for a flight home, i’m afraid the cheapest and most feasable route was to go to HNL and get on United (yuck! I hope their Int’l flight service is better than thier domestic. I’ll be packing sandwiches and snacks for the flight) to Tokyo; Tokyo to BKK and then Thai Int’l to DAC. I fly in December, the price was fairly reasonable at $1100 roundtrip. > Reading a great deal about World Traveler seat pitch, you will be > convinced that you will leave the aircraft with blood clots all over.
When i was flying BA, the World Traveller seats were fairly comfortable. I’m 5′1, 100lbs, so i guess i’m lucky that most airline seats never bothered me. What was uncomfortable and surprising on US domestic flights which i hadn’t taken before moving to Hawaii from MA, is that some of the seats don’t fully recline! I would be pinned down into my seat by the seat in front of mine that DID recline, especially at meal time. I’m despairing the worst on my upcoming United flight. > There was one male Bangladeshi flight attendant who was hired to deal > with language issues. His pronunciation was terrible, his language abilities >were
Ahh..i will miss this entertaining feature on my Pacific route flight. If there ARE any Bengalis on Maui, I’d like to know your travel tips! -T
Response:
> > First of all, this is the best possible connection between the UK and > Bangladesh. It is a non-stop 9:30 hours service on the way to Dhaka > and 10:30 hours on the way back. Flights by any other airline involve > stops or change of aircrafts on the way. BA may not be the cheapest, > but it is cheap during off-pick and is the most convenient way to > travel to Bangladesh from the UK, Western Europe and North America. > Were the loo’s kept pretty ship – shape?
Ha! Was one of the reasons I used Emirates sometimes. London – Dubai is only 7hrs, and Dubai to Dac is another 6 maybe. As long as i got to pee in Dubai i didn’t have to worry about the aircraft loos. On BA direct flight, they were always a mess before we finished the Atlantic crossing. Too long of a haul to "hold it". -T
Response:
> First of all, this is the best possible connection between the UK and > Bangladesh. It is a non-stop 9:30 hours service on the way to Dhaka > and 10:30 hours on the way back.
BA is also the only airline nonstop Europe-Kolkata. I have taken them several times and I am generally pleased with them, especially after years of taking KLM flights (with stop in Delhi) staffed by surly Dutch bitches. As an Indian who grew up with family stories about the British, for years I never went anywhere near the UK. But the UK appears to have changed. That’s what I gathered from watching "Bend it like Beckham", and from flying BA. I will have to visit one day. > The check-in line at Heathrow for World Traveler section was long and > serpentine.
I’ve seen these lines at LHR and they are embarassingly long. Fortunately I had a boarding pass from the point of origin (US). > What I did not like was the fact that while we were waiting endlessly, > the flight attendants did not bring any water around the cabin.
I recognize the Indian Subcontinent aversion to paying for water, but a bottle of water is essential equipment for any flight. > I chose the chicken. The entire meal tray was catered to > Bangladeshi/Indian tastes.
Indian? beef? > There was one male Bangladeshi flight attendant who was hired to deal > with language issues. He was also required to make announcements in > Bengali (also known as Bangla). However I would have done a better job > of that. His pronunciation was terrible, his language abilities were > thin, and his sentences were inaccurate and incomplete. The purser of > the flight may have had no way of knowing all this. But BA must find a > way of ensuring quality control in this otherwise worthwhile effort.
One interesting touch, the flight to Kolkata has announcements in Bengali and not in the national language. Of course, that’s if you can call it Bengali, the English announcements are atrociously translated and read from a script by a Bangladeshi flight attendant who doesn’t seem to know what those jawbreaking words mean. Neither do the passengers. His accent is strange as well, but I attributed it to dialect variations. The accent was certainly not that used by Bangladeshis I know or see on TV. > I followed my flight path as much as possible using the moving map. > The aircraft took off from Heathrow facing west, turned around south > and curved up north again past London and flew over Belgium, Germany, > Eastern Europe, Central Asian countries, Afghanistan, Pakistan, > northern India and north-western Bangladesh to touch down in Zia > International Airport in Dhaka which is in the middle of the country.
Being able to fly over Afghanistan has cut the flight time by 30-45 min. > BA is really trying after almost going bankrupt. It > is reassuring that snooty and uncaring British Airways flight > attendants are a thing of the past.
This is currently very true. No doubt it will change back. > Since Club World and World > Traveler Plus sections were over booked in this flight and they were > having to down grade passengers to World Traveler (they told me!), BA > must increase its frequency to Dhaka. The current 3 weekly flights are > simply insufficient.
Flights to Kolkata are packed as well. In that case it is because the govt restricts the number of flights. I do not know if that is true in Bangladesh.
Response:
> Flying Air France from France to Italy, all the staff appeared to be > Trilingual.
I find that often on KLM among an entire flight crew, including pilots; I have even come across FA’s that speak 4+ languages. On a KLM flight earlier this year announcements were made in Dutch, Spanish, & English — one of the FA’s also spoke some Catalan, and others had fourth languages I heard spoken including French & German. This was a AMS-BCN flight. However, on my last KLM flight from AMS to the USA, just about everything was in English, with just a few announcements in Dutch. The majority of passengers were non-American (Dutch, German, British, and Canadian, primarily, from my observations) on this particular flight and I expected at least Dutch to be included in all announcements, but it wasn’t. Upon landing I’d say less than 20% of the passengers went to the US Citizen Immigration lines while the majority of pax used the Non US Citizen lines, which seemed to back up my observation. Last but not least, on this particular flight, everything on the IFE including AirShow was in English. No Dutch at all with AirShow (while AirShow typically is in Dutch & English on other KLM flights). Somewhat surprisingly (considering the English only on KLM), my outbound was on NWA and AirShow rotated between English & Dutch — plus announcements were made in both English & Dutch. Among the US Airlines, it seems Spanish is the most widely spoken 2nd language — and on my flights between the US and Mexico/Central America on US carriers, both English & Spanish are typically used for all announcements. I’ll be taking some intra-European flights in about a month, including KLM on the AMS-BCN run — it’ll be interesting to see if all three languages are used again for all announcements (including announcements from the flight deck! which surprised me). From the flight deck, the most detailed announcements were in English, followed Dutch .. and the Spanish wasn’t bad either (but the announcements from the pilot in Spanish were a bit on the short side). I’ll also be doing Detroit – Amsterdam soon on KLM, as well as an internal flight in Spain, and Madrid-JFK. Since English is the official language used for ATC operations worldwide (from what I understand), I could see why English would be prevalent among flight deck announcements even if flying between two non-English speaking nations. I suppose it would depend on the carrier and route as well (i.e. AMS-BCN is traveled by pax of numerous nationalities, while a purely domestic flight in small South American country might tend to be locals). Best, Steve P.S. I have also been on multi-lingual US domestic flights — however, these flights have primarily been continuations of Intl flights and/or flights carrying heavy loads of Intl pax from a hub or Intl gateway city… (i.e. Japanese on PDX-ATL while DL had the PDX-ATL w/MD-11 equipment that started in NRT and carried the same flight # from NRT-PDX-ATL, as an example).
Response:
> > I’ve never flown a non-US carrier to Latin America, but on my flights to the > region on USAir, American, and Continental, I’ve found that the cabin crew > were fluent or near-fluent in Spanish. > Not just to Latin America, of course. On my UA flight a couple of weeks > ago, the two flight attendants were speaking to each other primarily in > Spanish. The flight was ORD-YVR. > On the other hand, I doubt any US carrier (or BA, for that matter) would > have have many flights in which *all* the crew members were effectively > bilingual. Yet that seemed to be the case for my LH flights between FRA > and both YYZ and YVR.
Flying Air France from France to Italy, all the staff appeared to be Trilingual.
Response:
> > Never fly a US carrier if you don’t speak sufficient English. > I’ve never flown a non-US carrier to Latin America, but on my flights to the > region on USAir, American, and Continental, I’ve found that the cabin crew > were fluent or near-fluent in Spanish.
Not hard. AA has Latin American cabin crew. Many are from, and based in, Buenos Aires and Lima among others. I imagine Sao Paolo too.
Response:
>> > Never fly a US carrier if you don’t speak sufficient English. > I’ve never flown a non-US carrier to Latin America, but on my flights to > the region on USAir, American, and Continental, I’ve found that the cabin > crew were fluent or near-fluent in Spanish. > Not hard. AA has Latin American cabin crew. Many are from, and based > in, Buenos Aires and Lima among others. I imagine Sao Paolo too.
I’ll add that their English was native-fluent as well. Which doesn’t rule out their being from Latin America, but it was impressive, especially for a $18k/year job. miguel — Hit The Road! Photos and tales from around the world: http://travel.u.nu
Response:
> Never fly a US carrier if you don’t speak sufficient English.
I’ve never flown a non-US carrier to Latin America, but on my flights to the region on USAir, American, and Continental, I’ve found that the cabin crew were fluent or near-fluent in Spanish. Granted, they’re probably easier to find than Bangla speakers… miguel — Hit The Road! Photos and tales from around the world: http://travel.u.nu
Response:
> > Never fly a US carrier if you don’t speak sufficient English. > I’ve never flown a non-US carrier to Latin America, but on my flights to the > region on USAir, American, and Continental, I’ve found that the cabin crew > were fluent or near-fluent in Spanish. > Granted, they’re probably easier to find than Bangla speakers…
Yep, and no US carrier goes to any airport within 500 miles of where Bangla is the native language;-). The closest they go to is probably Bangkok. Jishnu.
Response:
> > Never fly a US carrier if you don’t speak sufficient English. > I’ve never flown a non-US carrier to Latin America, but on my flights to the > region on USAir, American, and Continental, I’ve found that the cabin crew > were fluent or near-fluent in Spanish.
Not just to Latin America, of course. On my UA flight a couple of weeks ago, the two flight attendants were speaking to each other primarily in Spanish. The flight was ORD-YVR. On the other hand, I doubt any US carrier (or BA, for that matter) would have have many flights in which *all* the crew members were effectively bilingual. Yet that seemed to be the case for my LH flights between FRA and both YYZ and YVR. > miguel
Take care Jon — Jon Beasley-Murray Literature Program, Duke University Centre for Latin American Cultural Studies, University of Manchester
Response:
First of all, this is the best possible connection between the UK and Bangladesh. It is a non-stop 9:30 hours service on the way to Dhaka and 10:30 hours on the way back. Flights by any other airline involve stops or change of aircrafts on the way. BA may not be the cheapest, but it is cheap during off-pick and is the most convenient way to travel to Bangladesh from the UK, Western Europe and North America. The check-in line at Heathrow for World Traveler section was long and serpentine. I hope more people including myself will be using the self-service kiosks in the future. I forgot to ask for a window seat when I changed my date of travel. So no window seat was available at check-in. However, since they put in a request for it to be considered at the gate, I found myself at with a new boarding pass with the window seat when I started chatting with one of the customer service representatives inside the departure lounge way before the gate. Thank you BA. Boarding was conducted irrespective of rows. However, there were not the expected chaos since the boarding bridge, the entrance to the Boeing 747-400 aircraft and the interior itself was wide. They probably gave up enforcing the row system when majority of passengers were Bangladeshi. I can vouch for the fact that we do not like organization. The aircraft had the familiar, pleasant and refreshing blue interior. We walked past the new Club World seats and the ones in World Traveler Plus and then the first section of the World Traveler. I was on the right side of the last section. All flight attendants were pleasantly smiling and offered assistance with hand luggage if required. Reading a great deal about World Traveler seat pitch, you will be convinced that you will leave the aircraft with blood clots all over. The reality is not that bad. While the seat pitch could be the ideal 34 inches, the current pitch did not seem that bad and I am 5′9". This is of course contingent on the seat in front of you remaining in its upright position. If this is not the case, you better not be in the last row since you will also need to recline your seat and all will be well. BA no longer provides pre-take off juice or mineral water in Economy. While this is not terribly tragic, it does take away from the finer touches which I will talk more about. Moreover, it can also leave you terribly thirsty after the whole ordeal of boarding an aircraft especially if it remains unclear when it will begin push back. BA could not find staff to bring two wheel-chair passengers to the aircraft. Moreover, a few passengers never emerged out of Duty Free shopping (or security as far as we could tell). The captain was sympathetic and apologetic since we were inside an aircraft sitting on the tarmac baking in the middle of the hottest summer Britain had ever seen. The wheel-chair passengers finally arrived and the rest had their luggage dumped. We finally began push back at 4:30 pm (exactly two hours late). Our take-off slot was another 30 minutes later. I do not fault BA for this delay. As far as wheel-chair staff is concerned, I am quite sure BA can address staffing issues in time. What I did not like was the fact that while we were waiting endlessly, the flight attendants did not bring any water around the cabin. Club World passengers were served duly (I saw!). We were just as thirsty and this was the only major fault of this flight. A few of us went to the galley to get our own water, but there are passengers (older and less savvy) who can be just as dehydrated but would not put up with the bother of having to get up (think of old and weak grand mothers from Bangladesh!). The flight attendants really should have brought water around. Another casualty of cost cutting is the in-flight menus in World Traveler. They used to be served after boarding and added a nice touch. Often printed in more than one language when appropriate, they used to let passengers know what to expect after takeoff. Well, they are gone now. After the first round of beverages, the flight attendants announced that today’s choice of entrees was "Braised Beef" or "Chicken Tikka Masala". This was to the benefit of those who were fussy about what wine to choose from for their meals. A good way to compensate for the lack of menus. However, "Please bring the menus back!". I chose the chicken. The entire meal tray was catered to Bangladeshi/Indian tastes. The appetizer was a spiced (curried) m
Question:
I am considering to buy a diesel van and then make my own biodiesel. If it works well, I might even start commercially once the dutch government starts giving tax cuts for green fuels;) My problem is this: I have some chemical expertise and know how to make the transesterified stuff (already did some small batches to see how it works), but I barely have any knowledge about cars. I hear the engine might be damaged by biodiesel if it has the wrong hardware in it, but what kind of vehicles can take biodiesel and not be damaged on the long term? Which (european) van types are succesfully driven on biodiesel? Also, what grade of methanol can be used for this?
Response:
> I am considering to buy a diesel van and then make my own biodiesel. If > it works well, I might even start commercially once the dutch government > starts giving tax cuts for green fuels;)
I using WVO (Waste vegetable oil) cleaned in a Mazda E2200 diesel van. Nothing to do with chemicals and so on. See www.greasecar.com for more information and links. > My problem is this: I have some chemical expertise and know how to make > the transesterified stuff (already did some small batches to see how it > works), but I barely have any knowledge about cars. I hear the engine > might be damaged by biodiesel if it has the wrong hardware in it, but > what kind of vehicles can take biodiesel and not be damaged on the long > term? Which (european) van types are succesfully driven on biodiesel?
Some of the rubber lines might leak (the old ones which are harded with sulfur) Some English makes of fuel pumps have trouble pumping the slighty thicker oil and break down. Some german sites (forgotten which ones) do have a list all European cars (mainly German) > Also, what grade of methanol can be used for this?
Look at greasecar.com — Groet, Ger
Response:
> I am considering to buy a diesel van and then make my own biodiesel. If > it works well, I might even start commercially once the dutch government > starts giving tax cuts for green fuels;) > My problem is this: I have some chemical expertise and know how to make > the transesterified stuff (already did some small batches to see how it > works), but I barely have any knowledge about cars. I hear the engine > might be damaged by biodiesel if it has the wrong hardware in it, but > what kind of vehicles can take biodiesel and not be damaged on the long > term? Which (european) van types are succesfully driven on biodiesel?
biodiesel isn’t really vehicle specific. As long as the fuel isn’t contacting any natural rubber (usually found in fuel lines) you’ll be fine. Most vehicles manufactured after around ‘94 will be safe on this. If you experience any fuel lines being dissolved by the biodiesel, replace them with lines made from a substance called viton. Most manufacturers have up-to-date lines made from this substance, if not it isn’t too hard to work with. Again, it really isn’t a vehicle-specific compatability. > Also, what grade of methanol can be used for this?
most us amateur biodiesel makers use fuel-grade methanol which is available at auto-racing stores / tracks. most of the english/australian makers I’ve spoken with say that they obtain theirs in large drums from bulk chemical suppliers, this may be the method for getting it in your area. probably 99.9% purity will work, maybe less. the key is to get methanol with extremely little or no water in it. water is the primary contaminant and most others (isopropanol, xylene, toluene, etc) will be inert during the reaction. if methanol is a problem, there are alternate recipes using ethanol, however they do yield a somewhat less stable fuel (not explosive, I believe it just polymerizes and separates after some time in storage) and ethanol is more often the more expensive of the two substances. Fielding Isaacs
Response:
- Hide quoted text — Show quoted text -> I am considering to buy a diesel van and then make my own biodiesel. If > it works well, I might even start commercially once the dutch government > starts giving tax cuts for green fuels;) > I using WVO (Waste vegetable oil) cleaned in a Mazda E2200 diesel van. > Nothing to do with chemicals and so on. See www.greasecar.com for more > information and links. > My problem is this: I have some chemical expertise and know how to make > the transesterified stuff (already did some small batches to see how it > works), but I barely have any knowledge about cars. I hear the engine > might be damaged by biodiesel if it has the wrong hardware in it, but > what kind of vehicles can take biodiesel and not be damaged on the long > term? Which (european) van types are succesfully driven on biodiesel? > Some of the rubber lines might leak (the old ones which are harded with > sulfur) Some English makes of fuel pumps have trouble pumping the slighty > thicker oil and break down. > Some german sites (forgotten which ones) do have a list all European cars > (mainly German) > Also, what grade of methanol can be used for this? > Look at greasecar.com
Thanks a lot. Though I am more confident with producing biodiesel in a vat and pouring it into an unmodified engine, this is a good alternative. By the way, do you know what the differences are between using waste cooking oil and rapeseed oil etc? Many people on the net claim they drive on rancid old oil yet others use virgin oil. I think I read somewhere that in Germany commercial biodiese is not allowed to be made from waste cooking oil…
Response:
– Hide quoted text — Show quoted text -> > I am considering to buy a diesel van and then make my own biodiesel. If > > it works well, I might even start commercially once the dutch government > > starts giving tax cuts for green fuels;) > I using WVO (Waste vegetable oil) cleaned in a Mazda E2200 diesel van. > Nothing to do with chemicals and so on. See www.greasecar.com for more > information and links. > > My problem is this: I have some chemical expertise and know how to make > > the transesterified stuff (already did some small batches to see how it > > works), but I barely have any knowledge about cars. I hear the engine > > might be damaged by biodiesel if it has the wrong hardware in it, but > > what kind of vehicles can take biodiesel and not be damaged on the long > > term? Which (european) van types are succesfully driven on biodiesel? > Some of the rubber lines might leak (the old ones which are harded with > sulfur) Some English makes of fuel pumps have trouble pumping the slighty > thicker oil and break down. > Some german sites (forgotten which ones) do have a list all European cars > (mainly German) > > Also, what grade of methanol can be used for this? > Look at greasecar.com > Thanks a lot. Though I am more confident with producing biodiesel in a > vat and pouring it into an unmodified engine, this is a good > alternative. By the way, do you know what the differences are between > using waste cooking oil and rapeseed oil etc? Many people on the net > claim they drive on rancid old oil yet others use virgin oil. I think I > read somewhere that in Germany commercial biodiese is not allowed to be > made from waste cooking oil…
commercially speaking, there are probably tons of issues. For personal use, which oil you use will affect temperature characteristics (what temp the fuel clouds / gels at) viscosity (which may be important if you have a less than robust fuel transfer pump or injectors) color (which most people don’t care about) and possibly stability (how long the oil lasts before breakdown, polymerization etc) most US passenger car bio-diesel users are running converted waste oil, which they claim to only have processing problems with (it requires some amount of titrating to determine the amound of NaOH used in the process) some Australian users have trouble getting waste oil to use due to heavy regulation of the oil reclamation industry. you will probably have to ask around at various restaurants if you want to go this route. if you can get virgin rapeseed oil for a price you don’t mind, by all means use this first as it is easier. Fielding Isaacs
Response:
I’ve been using 20% rapeseed oil with diesel doing about 200 miles a night. the only difference I’ve noticed is that the engine runs a bit cooler (Nissan 2.7 L). Any more than this percentage and the aroma becomes apparent! Cheers Jerry —
– Hide quoted text — Show quoted text -> I am considering to buy a diesel van and then make my own biodiesel. If > it works well, I might even start commercially once the dutch government > starts giving tax cuts for green fuels;) > My problem is this: I have some chemical expertise and know how to make > the transesterified stuff (already did some small batches to see how it > works), but I barely have any knowledge about cars. I hear the engine > might be damaged by biodiesel if it has the wrong hardware in it, but > what kind of vehicles can take biodiesel and not be damaged on the long > term? Which (european) van types are succesfully driven on biodiesel? > Also, what grade of methanol can be used for this?
Response:
no damage to the vehicle on biodiesel. old diesels had rubber hoses and seals that could get mushy after many thousands of miles of use, but everything since 1990 is good. you might consider straight vegetable oil instead of or with biodiesel. — Steve Spence www.green-trust.org
– Hide quoted text — Show quoted text -> I am considering to buy a diesel van and then make my own biodiesel. If > it works well, I might even start commercially once the dutch government > starts giving tax cuts for green fuels;) > My problem is this: I have some chemical expertise and know how to make > the transesterified stuff (already did some small batches to see how it > works), but I barely have any knowledge about cars. I hear the engine > might be damaged by biodiesel if it has the wrong hardware in it, but > what kind of vehicles can take biodiesel and not be damaged on the long > term? Which (european) van types are succesfully driven on biodiesel? > Also, what grade of methanol can be used for this?
Response:
biodiesel made from used vegetable oil is indistinguishable from that made from virgin oil. follow the money, it’s a politics issue. see http://www.veggievan.org/faq/ — Steve Spence www.green-trust.org
– Hide quoted text — Show quoted text -> > I am considering to buy a diesel van and then make my own biodiesel. If > > it works well, I might even start commercially once the dutch government > > starts giving tax cuts for green fuels;) > I using WVO (Waste vegetable oil) cleaned in a Mazda E2200 diesel van. > Nothing to do with chemicals and so on. See www.greasecar.com for more > information and links. > > My problem is this: I have some chemical expertise and know how to make > > the transesterified stuff (already did some small batches to see how it > > works), but I barely have any knowledge about cars. I hear the engine > > might be damaged by biodiesel if it has the wrong hardware in it, but > > what kind of vehicles can take biodiesel and not be damaged on the long > > term? Which (european) van types are succesfully driven on biodiesel? > Some of the rubber lines might leak (the old ones which are harded with > sulfur) Some English makes of fuel pumps have trouble pumping the slighty > thicker oil and break down. > Some german sites (forgotten which ones) do have a list all European cars > (mainly German) > > Also, what grade of methanol can be used for this? > Look at greasecar.com > Thanks a lot. Though I am more confident with producing biodiesel in a > vat and pouring it into an unmodified engine, this is a good > alternative. By the way, do you know what the differences are between > using waste cooking oil and rapeseed oil etc? Many people on the net > claim they drive on rancid old oil yet others use virgin oil. I think I > read somewhere that in Germany commercial biodiese is not allowed to be > made from waste cooking oil…
Response:
one the esters are broken out, there’s no difference in cloud points. we have made biodiesel from virgin corn oil that has the exact same characteristics as that made from used soy oil. — Steve Spence www.green-trust.org
– Hide quoted text — Show quoted text -> > > I am considering to buy a diesel van and then make my own biodiesel. > If > > > it works well, I might even start commercially once the dutch > government > > > starts giving tax cuts for green fuels;) > > I using WVO (Waste vegetable oil) cleaned in a Mazda E2200 diesel van. > > Nothing to do with chemicals and so on. See www.greasecar.com for more > > information and links. > > > My problem is this: I have some chemical expertise and know how to > make > > > the transesterified stuff (already did some small batches to see how > it > > > works), but I barely have any knowledge about cars. I hear the engine > > > might be damaged by biodiesel if it has the wrong hardware in it, but > > > what kind of vehicles can take biodiesel and not be damaged on the > long > > > term? Which (european) van types are succesfully driven on biodiesel? > > Some of the rubber lines might leak (the old ones which are harded with > > sulfur) Some English makes of fuel pumps have trouble pumping the > slighty > > thicker oil and break down. > > Some german sites (forgotten which ones) do have a list all European > cars > > (mainly German) > > > Also, what grade of methanol can be used for this? > > Look at greasecar.com > Thanks a lot. Though I am more confident with producing biodiesel in a > vat and pouring it into an unmodified engine, this is a good > alternative. By the way, do you know what the differences are between > using waste cooking oil and rapeseed oil etc? Many people on the net > claim they drive on rancid old oil yet others use virgin oil. I think I > read somewhere that in Germany commercial biodiese is not allowed to be > made from waste cooking oil… > commercially speaking, there are probably tons of issues. For personal use, > which oil you use will affect temperature characteristics (what temp the > fuel clouds / gels at) viscosity (which may be important if you have a less > than robust fuel transfer pump or injectors) color (which most people don’t > care about) and possibly stability (how long the oil lasts before breakdown, > polymerization etc) > most US passenger car bio-diesel users are running converted waste oil, > which they claim to only have processing problems with (it requires some > amount of titrating to determine the amound of NaOH used in the process) > some Australian users have trouble getting waste oil to use due to heavy > regulation of the oil reclamation industry. you will probably have to ask > around at various restaurants if you want to go this route. if you can get > virgin rapeseed oil for a price you don’t mind, by all means use this first > as it is easier. > Fielding Isaacs
Response:
Question:
>This is Turtle. >Hey this question is for everybody here but I use MrAoD to post it. >I got the word on the soil sample and the man said to put 15 pounds of lime >on the 1/2 arcer or more and here is the problem. I have put another 10
After a pH test you find that that your soil is less then 6, use 500 pounds of lime over a half acre and test again in 6 months. Testing is important. Geez, 15 pounds won’t have any effect. >pounds of seed [ carpet grass ] on it and another 150 pounds of triple 16 >stuff before i got the soil sample report. i know i may have been dumb but I >got trigger happy. When I put the lime on it. I take it I will have to till >it again and kill all the seeds or grass that is started. Now not much has >been going yet.
You don’t need to till in the lime. But, it takes time for the lime to do its thing. The lime will help break up the soil as well as raise the pH. Lime with magnesium is beneficial to grass. >Do I have to till , scratch it , or just sling it on the yard ? And no my >yard man / tiller guy does not know anything but till , throw seed, and >water it. I didn’t want to send him to school on this to just do my yard. I >know he is a rookie like me but he is learning and you’ll will be teaching >him too. He will do good one day but he is still learning now.
After seeding. Lightly rake it into the ground. The seed must be in contact witht he ground, else it will just rot or get eaten by birds. Use straw in areas where there is bare ground to protect the seed and to keep it moist. >To till or not to till is the question!
No need to till. – Hide quoted text — Show quoted text ->TURTLE
Response:
TURTLE" writes: >This is Turtle.
Hiya Turtle. >Hey this question is for everybody here but I use MrAoD to post it.
Nope, still looks like you. BTW, why are you using a .de newserver? Never mind. >I got the word on the soil sample and the man said to put 15 pounds of lime >on the 1/2 arcer or more
That’s not much. >and here is the problem. I have put another 10 >pounds of seed [ carpet grass ] on it and another 150 pounds of triple 16 >stuff before i got the soil sample report. i know i may have been dumb but I >got trigger happy. When I put the lime on it. I take it I will have to till >it again and kill all the seeds or grass that is started.
Nah. Use powdered lime rather than granular. The regular watering will run it into the soil. From the amount of lime you were recommended it doesn’t seem like your ph is that far out of balance, so the seed won’t be badly affected if at all. I use granular lime once or twice a year, light broadcast and the rain takes it into the soil. Water’s the key to incorporating lime, or any amendment, into the soil, not mechanical mixing. Tilling’s mostly to turn under bad sod and break up the compaction, which you’ve already done. No sense making work for yourself. Good luck and have a healthy lawn. Best, Marc
Response:
This is Turtle. Hey this question is for everybody here but I use MrAoD to post it. I got the word on the soil sample and the man said to put 15 pounds of lime on the 1/2 arcer or more and here is the problem. I have put another 10 pounds of seed [ carpet grass ] on it and another 150 pounds of triple 16 stuff before i got the soil sample report. i know i may have been dumb but I got trigger happy. When I put the lime on it. I take it I will have to till it again and kill all the seeds or grass that is started. Now not much has been going yet. Do I have to till , scratch it , or just sling it on the yard ? And no my yard man / tiller guy does not know anything but till , throw seed, and water it. I didn’t want to send him to school on this to just do my yard. I know he is a rookie like me but he is learning and you’ll will be teaching him too. He will do good one day but he is still learning now. To till or not to till is the question! TURTLE
Response:
– Hide quoted text — Show quoted text -> This is Turtle. > I had my lawn tilled up and landscapted [ got all the holes out of it and > flaten it] to be able to have the lawn look pretty. The fellow that did it > is pretty new at this stuff and i might add the only one we know of to do > this type of work in our area. If anybody know about this stuff, I have a > few question for you. > 1) We used triple 16 fertilizer on it and used 100 pounds of triple 16 on > it and 5 pounds Carpet grass seed. When are you suppose to put more > fertilizer on it again ? 6 month , 1 year , or 2 years or never. > 2) A buddy of mine was telling me that they put sand on a yard to help > moister stay in the soil. They do use this on golf cources and would like to > see if this will help. Do you put a little sand on it? > 3) I have been told about 27-8-8 fertilizer to use. Is this better than > 16-16-16 fertilizer for grass? > If any of you know of this, thank you for a reply. > TURTLE
This is Turtle. I’m reading all of your post and tring to get a grip on what i should do here. It will be a day or two before i can get to studing the post and if there is not a problem. i will get back with you to get a few more follow ups on what you’ll have posted. You’ll have some very good ideals and the one of the testing of the soil . We have a Louisiana agro testing station near here that might do the testing for me. I will get bck with you’ll soon on this. Thank you’ll for the post. I will note any other post that follows to add to the study. TURTLE
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> You got some pretty good answers!! Soil test for sure. Step off > your lawn and get a pretty good idea how many square feet of grass > your have. Anything within 500 square feet or so will do. Remember > this number! Fertilizers, insecticides and fungicides all come with > the recomendation of how much to use per 1000 square feet. Sand is > used on golf courses for two reasons. After aerification we cover the > greens with sand and drag it into the holes to promote water, air and > nutrient infiltration to the root zone. Not nessary on a home lawn!! > Also it is used as a top dressing after the aerification holes have > grown over to smooth the green for a better putting surface. Not > necessary for a home lawn! Glad to help. > A retired Golf Course Superintendent.
This is Turtle. My lot is a 1 acre and 2,200 sq. ft. home and a good amount of concrete just out in back yard area. i would guess it would 1/2 acre of area to seed and we used 100 pound of 16-16-16 and 5 pounds of carpet grass seed. TURTLE
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You got some pretty good answers!! Soil test for sure. Step off your lawn and get a pretty good idea how many square feet of grass your have. Anything within 500 square feet or so will do. Remember this number! Fertilizers, insecticides and fungicides all come with the recomendation of how much to use per 1000 square feet. Sand is used on golf courses for two reasons. After aerification we cover the greens with sand and drag it into the holes to promote water, air and nutrient infiltration to the root zone. Not nessary on a home lawn!! Also it is used as a top dressing after the aerification holes have grown over to smooth the green for a better putting surface. Not necessary for a home lawn! Glad to help. A retired Golf Course Superintendent. – Hide quoted text — Show quoted text ->"TURTLE" writes: >This is Turtle. >I had my lawn tilled up and landscapted [ got all the holes out of it and >flaten it] to be able to have the lawn look pretty. The fellow that did it >is pretty new at this stuff and i might add the only one we know of to do >this type of work in our area. If anybody know about this stuff, I have a >few question for you. >1) We used triple 16 fertilizer on it >You’re in a gulf coast state, correct? I’m in the Piedmont of Virginia below >the fall line, heavy clay soil, and what not, but pretty much every new seeding >I’ve heard of 3:2.5:1 NPK ratio is considered "starter" fertilizer for new >lawns. 1:1:1’s are general purpose mixes and pretty much of use only in a >situation where you’re trying to rectify worn-out ground, such as an annual >vegetable bed that hasn’t been green manured or otherwise had soil amendments. >Shotgun mix. >As the others said a professional soil test prior to the installation would >have helped; saved you some future remediation, but if you stick to the typical >suburban lawn maintenance program (3-4x yearly weed/feed combo) you should be >all right. >and used 100 pounds of triple 16 on >it and 5 pounds Carpet grass seed. >Without knowing the square footage of the application I can’t comment on the >amounts cited. ’Round these parts 5 lbs of seed is recommended for reseeding >about 1500-2500 square feet, not starting. Of course around here seeded lawns >are usually fescue, bluegrass or a mixture of fescue an annual ryegrass. I’m >completely ignorant of Carpet grass lawns and all my following comments should >be taken with that grain of salt. >If you were new seeding a smaller area, 100 lbs of 16:16:16 strikes me as high, >unless you were tilling it under, in which case it’s not really useful for >starting. General recommendation for starter fertilizer is to rake it into the >top 1/2" of the soil, then seed and re-rake, so it’s readily available to the >seed and the new shoots/roots. >When are you suppose to put more >fertilizer on it again ? 6 month , 1 year , >or 2 years or never. >Lessee, it’s April. Given sufficient moisture and sunshine so that you get a >good germination, in my area they recommend mowing on very high 3+ inches (if >your mower will go over 3") at about 3 weeks, then again after two weeks, and >then mowing at your normal height at the 3rd mowing, another week or two >depending on the growth rate. That’ll put you at early to mid-June when the >lawn is good to go. You’d probably be safe leaving off the fertilizer until >the regular fall application. >One thing you might do is overseed again in the fall, especially if the lawn >looks a bit thin. >2) A buddy of mine was telling me that they put sand on a yard to help >moister stay in the soil. They do use this on golf cources and would like to >see if this will help. Do you put a little sand on it? >What the other folks said. Sand’s used to lighten a soil and improve drainage. > On a golf course in a heavy clay region they might lay down or incorporate a >lot of sand in the sub-soil to reduce future compaction (especially on greens >and fairways which get rolled), but sand doesn’t retain moisture. Go to the >beach, grab a bucket of sand from the surf line and make a castle of it. Wait >20 minutes and see how much moisture it retains. . . >3) I have been told about 27-8-8 fertilizer to use. Is this better than >16-16-16 fertilizer for grass? >I restarted a couple of small areas of my lawn two weeks ago and the starter >fertilizer I bought was 27-20-8 (this is from memory, the bag’s in the shed and >it’s raining like hell, no way I’m going out there . . ) >Marc
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"TURTLE" writes: >This is Turtle. >I had my lawn tilled up and landscapted [ got all the holes out of it and >flaten it] to be able to have the lawn look pretty. The fellow that did it >is pretty new at this stuff and i might add the only one we know of to do >this type of work in our area. If anybody know about this stuff, I have a >few question for you. >1) We used triple 16 fertilizer on it
You’re in a gulf coast state, correct? I’m in the Piedmont of Virginia below the fall line, heavy clay soil, and what not, but pretty much every new seeding I’ve heard of 3:2.5:1 NPK ratio is considered "starter" fertilizer for new lawns. 1:1:1’s are general purpose mixes and pretty much of use only in a situation where you’re trying to rectify worn-out ground, such as an annual vegetable bed that hasn’t been green manured or otherwise had soil amendments. Shotgun mix. As the others said a professional soil test prior to the installation would have helped; saved you some future remediation, but if you stick to the typical suburban lawn maintenance program (3-4x yearly weed/feed combo) you should be all right. >and used 100 pounds of triple 16 on >it and 5 pounds Carpet grass seed.
Without knowing the square footage of the application I can’t comment on the amounts cited. ’Round these parts 5 lbs of seed is recommended for reseeding about 1500-2500 square feet, not starting. Of course around here seeded lawns are usually fescue, bluegrass or a mixture of fescue an annual ryegrass. I’m completely ignorant of Carpet grass lawns and all my following comments should be taken with that grain of salt. If you were new seeding a smaller area, 100 lbs of 16:16:16 strikes me as high, unless you were tilling it under, in which case it’s not really useful for starting. General recommendation for starter fertilizer is to rake it into the top 1/2" of the soil, then seed and re-rake, so it’s readily available to the seed and the new shoots/roots. >When are you suppose to put more >fertilizer on it again ? 6 month , 1 year , >or 2 years or never.
Lessee, it’s April. Given sufficient moisture and sunshine so that you get a good germination, in my area they recommend mowing on very high 3+ inches (if your mower will go over 3") at about 3 weeks, then again after two weeks, and then mowing at your normal height at the 3rd mowing, another week or two depending on the growth rate. That’ll put you at early to mid-June when the lawn is good to go. You’d probably be safe leaving off the fertilizer until the regular fall application. One thing you might do is overseed again in the fall, especially if the lawn looks a bit thin. >2) A buddy of mine was telling me that they put sand on a yard to help >moister stay in the soil. They do use this on golf cources and would like to >see if this will help. Do you put a little sand on it?
What the other folks said. Sand’s used to lighten a soil and improve drainage. On a golf course in a heavy clay region they might lay down or incorporate a lot of sand in the sub-soil to reduce future compaction (especially on greens and fairways which get rolled), but sand doesn’t retain moisture. Go to the beach, grab a bucket of sand from the surf line and make a castle of it. Wait 20 minutes and see how much moisture it retains. . . >3) I have been told about 27-8-8 fertilizer to use. Is this better than >16-16-16 fertilizer for grass?
I restarted a couple of small areas of my lawn two weeks ago and the starter fertilizer I bought was 27-20-8 (this is from memory, the bag’s in the shed and it’s raining like hell, no way I’m going out there . . ) Marc
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I’m not sure about the fertilizing but I think buddy is wrong about the sand, especially about it keeping the moisture in. It works the exact opposite. Sandy soil lets water through, not hold it. In fact, if you have sandy soil you have to water more often because of the drainage. Good luck with the other stuff!
– Hide quoted text — Show quoted text -> This is Turtle. > I had my lawn tilled up and landscapted [ got all the holes out of it and > flaten it] to be able to have the lawn look pretty. The fellow that did it > is pretty new at this stuff and i might add the only one we know of to do > this type of work in our area. If anybody know about this stuff, I have a > few question for you. > 1) We used triple 16 fertilizer on it and used 100 pounds of triple 16 on > it and 5 pounds Carpet grass seed. When are you suppose to put more > fertilizer on it again ? 6 month , 1 year , or 2 years or never. > 2) A buddy of mine was telling me that they put sand on a yard to help > moister stay in the soil. They do use this on golf cources and would like to > see if this will help. Do you put a little sand on it? > 3) I have been told about 27-8-8 fertilizer to use. Is this better than > 16-16-16 fertilizer for grass? > If any of you know of this, thank you for a reply. > TURTLE
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- Hide quoted text — Show quoted text – >This is Turtle. >I had my lawn tilled up and landscapted [ got all the holes out of it and >flaten it] to be able to have the lawn look pretty. The fellow that did it >is pretty new at this stuff and i might add the only one we know of to do >this type of work in our area. If anybody know about this stuff, I have a >few question for you. >1) We used triple 16 fertilizer on it and used 100 pounds of triple 16 on >it and 5 pounds Carpet grass seed. When are you suppose to put more >fertilizer on it again ? 6 month , 1 year , or 2 years or never. >2) A buddy of mine was telling me that they put sand on a yard to help >moister stay in the soil. They do use this on golf cources and would like to >see if this will help. Do you put a little sand on it? >3) I have been told about 27-8-8 fertilizer to use. Is this better than >16-16-16 fertilizer for grass? >If any of you know of this, thank you for a reply. >TURTLE
Sand won’t help moisture stay in soil – it helps it drain faster. Sandy soils dry faster, clay soils slower. What you add depends on grass variety, sun/shade, soil quality, pH, etc. For all that bother, I would take a soil sample to your extension service and have an analysis and check for pests. Treat accordingly. Check a bag of Scotts fertilizer, then buy of cheap "Brand X" with same nutrients and slow release nitrogen (to keep it from washing away in the first gully washer). Three times a year for fertilizing is "regular maintenance" here in Florida, four times "high maintenance". Don’t know what cold climate recommendations are – probably spring and fall. Getting familiar with local pests, proper watering and mowing will save your lawn and your money in the long run. Proper care will greatly reduce the need for weed treatments. Avoid fertilizing during hot, dry weather, as the increased growth increases need for water and stresses the grass.
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Simple answer (one you should have already done) — Have the soil tested. There is no other way to tell. After a couple of years, in my area if I know how the law is being cared for and if I can see how it is doing at different times of the year I can pretty much tell what it needs, but that only works for my own law and certainly not for a lawn in another climate or soil area. — Joseph E. Meehan 26 + 6 = 1 It’s Irish Math
– Hide quoted text — Show quoted text -> This is Turtle. > I had my lawn tilled up and landscapted [ got all the holes out of it and > flaten it] to be able to have the lawn look pretty. The fellow that did it > is pretty new at this stuff and i might add the only one we know of to do > this type of work in our area. If anybody know about this stuff, I have a > few question for you. > 1) We used triple 16 fertilizer on it and used 100 pounds of triple 16 on > it and 5 pounds Carpet grass seed. When are you suppose to put more > fertilizer on it again ? 6 month , 1 year , or 2 years or never. > 2) A buddy of mine was telling me that they put sand on a yard to help > moister stay in the soil. They do use this on golf cources and would like to > see if this will help. Do you put a little sand on it? > 3) I have been told about 27-8-8 fertilizer to use. Is this better than > 16-16-16 fertilizer for grass? > If any of you know of this, thank you for a reply. > TURTLE
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> This is Turtle. > I had my lawn tilled up and landscapted [ got all the holes out of it and > flaten it] to be able to have the lawn look pretty. The fellow that did it > is pretty new at this stuff and i might add the only one we know of to do > this type of work in our area. If anybody know about this stuff, I have a > few question for you. > 1) We used triple 16 fertilizer on it and used 100 pounds of triple 16 on > it and 5 pounds Carpet grass seed. When are you suppose to put more > fertilizer on it again ? 6 month , 1 year , or 2 years or never.
The ideal way to determine how much fertilizer and lime, if needed, is to have a soil test done. The same for determining when more is needed. If you’ve got a county agricultural extension office, they can probably tell you where to get the test done. In NC, we can get test kits and send them in. When we send in the kits we also indicate what will be grown in the area and they will provide a recommendation on the type and rate of fertilizer, and if lime is needed. Another consideration is the type of grass you have, and where you live. > 2) A buddy of mine was telling me that they put sand on a yard to help > moister stay in the soil. They do use this on golf cources and would like to > see if this will help. Do you put a little sand on it?
Interesting, I always thought sand was used to improve drainage. Compost seems to be more likely to help retain soil. Of course, the first question is to understand your soil type so you know what might be needed. > 3) I have been told about 27-8-8 fertilizer to use. Is this better than > 16-16-16 fertilizer for grass?
Go back to Q1, a soil test is necessary to know what’s the best fertilizer. You will also probably find that the type of grass you choose might also influence your selection. Have you thought of going to your local library, or county extension office, to see if they have some additional information? The reason I mention this is I have found that new information often takes a long time to get out. Also, old information keeps circulating. Getting in touch with those "in the know" can help you avoid following old wives tales. > If any of you know of this, thank you for a reply.
Welcome. Sorry for not giving specific answers, but there’s some more information you’re going to have to
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This is Turtle. I had my lawn tilled up and landscapted [ got all the holes out of it and flaten it] to be able to have the lawn look pretty. The fellow that did it is pretty new at this stuff and i might add the only one we know of to do this type of work in our area. If anybody know about this stuff, I have a few question for you. 1) We used triple 16 fertilizer on it and used 100 pounds of triple 16 on it and 5 pounds Carpet grass seed. When are you suppose to put more fertilizer on it again ? 6 month , 1 year , or 2 years or never. 2) A buddy of mine was telling me that they put sand on a yard to help moister stay in the soil. They do use this on golf cources and would like to see if this will help. Do you put a little sand on it? 3) I have been told about 27-8-8 fertilizer to use. Is this better than 16-16-16 fertilizer for grass? If any of you know of this, thank you for a reply. TURTLE
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Question:
What’s a good (tasty?) way to get enough fiber? I like lite bread, but that’s usually a big ‘no.’ Thanks! Jon
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> What’s a good (tasty?) way to get enough fiber? I like lite bread, > but that’s usually a big ‘no.’ Thanks!Jon
Fibercom and 8 ounces of water. — Chuck Prejudice can be divided into pre-judgments (easier than thinking) and bigotry (easier to feel good about oneself when one can push down another group).
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Greetings! > What’s a good (tasty?) way to get enough fiber? > I like lite bread, but that’s usually a big ‘no.’ > Thanks! > Jon
My personal favorite is… 4 heaping teaspoons of sugar-free Nesquik 2 rounded (not heaping) teaspoons of Konsyl Natural Psyllium Fiber Supplement 8 ounces 2% milk Mix in a blender. Slowly add 10-12 ice cubes. Continue blending until smooth. Makes a heck of a milkshake! Take care! Dale
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Hi, Almonds, flax meal, humus, apple skin Fred Henzi What’s a good (tasty?) way to get enough fiber? I like lite bread, but that’s usually a big ‘no.’ Thanks! Jon
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What’s a good (tasty?) way to get enough fiber? I like lite bread, but that’s usually a big ‘no.’ Thanks! Popcorn, dried beans. — Type 2 http://users.bestweb.net/~jbove/ Julie Bove, posting from new account
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> What’s a good (tasty?) way to get enough fiber? > I like lite bread, but that’s usually a big ‘no.’
Broccoli! :-) Priscilla — "I don’t feel comfortable with a boot with my name on it on the throat of the rest of the world." – Alan Winston in rec.arts.sf.fandom
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Sugar Free Nesquik?? Could you tell me what the carb count on that is? God, I (used to) love my Quik milk! Sleepy > My personal favorite is… > 4 heaping teaspoons of sugar-free Nesquik > 2 rounded (not heaping) teaspoons of Konsyl Natural Psyllium Fiber Supplement > 8 ounces 2% milk > Mix in a blender. Slowly add 10-12 ice cubes. Continue blending until smooth. > Makes a heck of a milkshake! >Take care! >Dale
"They all hate us anyhow So let’s drop the big one now" Political Science by Randy Newman (tongue somewhat implanted in cheek)
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Greetings! > Sugar Free Nesquik?? Could you tell me what the carb count on that is? > God, I (used to) love my Quik milk! > Sleepy
A quick perusal of the side of the box shows… Serving Size 2 tbsp (11 g) Total Carbohydrates 7 g Dietary Fiber 1 g Sugars 3 g In case you’re interested, it’s sweetened with aspartame and acesulfame potassium (both non-nutritive sweeteners). However, it also seems to have maltodextrin. Isn’t that a sugar? I gotta start reading labels more often. You see the darnedest things. Later! Dale
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Dale, Dale, 6g net carb, not bad! Maltodextrin: Not good IMHO What is a maltodextrin? MALTRIN
Question:
> Tho Hellmans does taste great!
Here, in Oz, the Hellmans comes from the Phillipines. I wouldn’t eat it with _your_ digestive tract!!! Cheers, Gary B-) — Sure I work, I no longer boast about it.
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Here is Amsterdam I dont guess they ship it from the phillipines? > Tho Hellmans does taste great! > Here, in Oz, the Hellmans comes from the Phillipines. I wouldn’t eat it > with _your_ digestive tract!!! > Cheers, > Gary B-) > —
__ > Sure I work, I no longer boast about it.
__ – Hide quoted text — Show quoted text –
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Tho Hellmans does taste great!
– Hide quoted text — Show quoted text -> Hi > I have quit eating mayonaisse or anything with vege oil like fries, > tater tots, > salad dressing, mayonaisse, ect (omega-6 oils) and haven’t felt better > in > years. Hopefully someone else on this board will see this and get > better > also. Just thought I would write. Been a long time since I have been > here. > Apparently omega-6 oils are pro-inflammatory. > Spiderman
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> Canola oil is the worst of them all! It’s derived from rape seeds > which belongs the the mustard family of plants. It contains caustic > agents and alkaloids which are very harmful, like in mustard gas.
That sounds very yucky, William. And I am curious as to the divergence of opinions about oils here. Can you tell us where you learned of this — about canola/rape seed? This certainly puts a new face on oils for me. (Before I think it was the perky face of Florence Henderson espousing the benefits of Wesson oil. But no longer!) – Hide quoted text — Show quoted text -> Don’t get your oils mixed up!! > What you want to stay away from are the oils that are high in mono-saturated > Fats and Saturated Fats…like..Peanut , Cottonseed, Palm, Coconut. > What one should really avoid are those with Transformed Fatty Acid > chains TFA’s, which are all hydrogenated vegetable oils. The TFA’s are > undigestible and have no nutritional value. They are a burden for your > body to eliminate. Good vegetable ois are not hydrogenated and are > usually expelled pressed and require refridgeration after opening. > The > good oils are Flaxseed , Pumpkin Seed, Soybean, Walnut and Canola. > Canola oil is the worst of them all! It’s derived from rape seeds > which belongs the the mustard family of plants. It contains caustic > agents and alkaloids which are very harmful, like in mustard gas. > Rapeseed oil is used in things like industrial degreasers and > solvents. For cooking oil, the seeds are irradiated first to destroy > some of these harmful compounds, and then the hydrogennation process > breaks down some more of the compounds, but in the end there are some > that remain. > Ken.W 7 Years Med Free > Feel well. > William
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Hi Susan, I’ve read many different articles about the unhealthy aspects of hydrogenated oils (TFA’s) over the years. The one that I think is the the best and most thorough is at: http://dldewey.com Click on -Previous Columns- Scoll down to: November 1998, an article titled: Hydrogenated Oils-The silent killer. This one tells the whole story, from the first patent back in 1903 to the present. With lots of references to studies, American Heart Institute, New England Journal of Medicine, NIH, and more. Well worth reading in my opinion! Feel well. William
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> Don’t get your oils mixed up!! > What you want to stay away from are the oils that are high in mono-saturated > Fats and Saturated Fats…like..Peanut , Cottonseed, Palm, Coconut.
What one should really avoid are those with Transformed Fatty Acid chains TFA’s, which are all hydrogenated vegetable oils. The TFA’s are undigestible and have no nutritional value. They are a burden for your body to eliminate. Good vegetable ois are not hydrogenated and are usually expelled pressed and require refridgeration after opening. The > good oils are Flaxseed , Pumpkin Seed, Soybean, Walnut and Canola.
Canola oil is the worst of them all! It’s derived from rape seeds which belongs the the mustard family of plants. It contains caustic agents and alkaloids which are very harmful, like in mustard gas. Rapeseed oil is used in things like industrial degreasers and solvents. For cooking oil, the seeds are irradiated first to destroy some of these harmful compounds, and then the hydrogennation process breaks down some more of the compounds, but in the end there are some that remain. > Ken.W 7 Years Med Free
Feel well. William – Hide quoted text — Show quoted text -> Are omega-6 oils in tuna? I eat solid white tuna (canned in water, not > oil) > like crazy. Right out of the can. It’s one of my favorite foods.
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Are omega-6 oils in tuna? I eat solid white tuna (canned in water, not oil) like crazy. Right out of the can. It’s one of my favorite foods.
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> > Hi > I have quit eating mayonaisse or anything with vege oil like fries, > tater tots, salad dressing, mayonaisse, ect (omega-6 oils) and haven’t felt better in years. Hopefully someone else on this board will see this and get better also. Just thought I would write. Been a long time since I have been > here. > Apparently omega-6 oils are pro-inflammatory.
So that is what it is…Omega-6 oils!?! Through experience I have learned to avoid fried foods and thought mayo was gross anyways. Maybe it is the salad dressing why I can tolerate salads sometimes with no problems and sometimes with problems. I will stick to olive oil dressing and give it a try. Thanks Spidy!
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personally, i don’t think they are good for anyone, crohns or not. jeffy
– Hide quoted text — Show quoted text -> Hi > I have quit eating mayonaisse or anything with vege oil like fries, > tater tots, > salad dressing, mayonaisse, ect (omega-6 oils) and haven’t felt better > in > years. Hopefully someone else on this board will see this and get > better > also. Just thought I would write. Been a long time since I have been > here. > Apparently omega-6 oils are pro-inflammatory. > Spiderman
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Tuna isn’t high in lipids, but it does contain some. > Are omega-6 oils in tuna? I eat solid white tuna (canned in water, not oil) > like crazy. Right out of the can. It’s one of my favorite foods.
– Visit the Boyz and the new Kidz: http://www.ameritech.net/users/critterz/Theboyz.html Sammy’s Memorial Garden: http://www.ameritech.net/users/critterz/SamsMemorial.html (updated 7/14/01)
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Don’t get your oils mixed up!! The Omega-6 and the Omega 3 oils are termed Essential….We need them both!! In a simplistic way the Omega-6 works as a pro-inflammatory and the Omega-3 works as an anti-inflammatory which is why the Omega-6 gets coined as the bad Omega. But it is the Balance of the 2 in relation to each other that is important to our health. Eliminate the processed and refined omega-6 but only limit the amounts of Good sources of Omega-6. What you want to stay away from are the oils that are high in mono-saturated Fats and Saturated Fats…like..Peanut , Cottonseed, Palm, Coconut. The good oils are Flaxseed , Pumpkin Seed, Soybean, Walnut and Canola. Ken.W 7 Years Med Free – Hide quoted text — Show quoted text -> Are omega-6 oils in tuna? I eat solid white tuna (canned in water, not oil) > like crazy. Right out of the can. It’s one of my favorite foods.
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Hi I have quit eating mayonaisse or anything with vege oil like fries, tater tots, salad dressing, mayonaisse, ect (omega-6 oils) and haven’t felt better in years. Hopefully someone else on this board will see this and get better also. Just thought I would write. Been a long time since I have been here. Apparently omega-6 oils are pro-inflammatory. Spiderman
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> Hi > I have quit eating mayonaisse or anything with vege oil like fries, > tater tots, > salad dressing, mayonaisse, ect (omega-6 oils) and haven’t felt better > in > years. Hopefully someone else on this board will see this and get > better > also. Just thought I would write. Been a long time since I have been > here. > Apparently omega-6 oils are pro-inflammatory. > Spiderman
When I first was diagnosed with CD, and contacted the Oz suuport group (ACCA), the lass I spoke to said a lot of people have problems with oily foods. I’ve since found that the only cooking oil I can handle with absolutely no problems is Olive Oil, preferably Cold-Pressed Extra-Virgin. Just about any other oil, vegetable/rapeseed/peanut will lead to, at the least, a round of D. Cheers, Gary B-) — Sure I work, I no longer boast about it.
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Question:
From Guy Williams I only list this for reference. Another side to the story. Written for non diabetics http://fitness.msn.com/articles/editorial/default.aspx?dept=exer&arti…
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> From Guy Williams > I only list this for reference. Another side to the > story. Written for non diabetics > http://fitness.msn.com/articles/editorial/default.aspx?dept=exer&arti…
http://tinyurl.com/3w3z for those with line wrap problems. Ratty — http://christmas.flyingrat.net ratty at flyingrat.net
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>From Guy Williams >I only list this for reference. Another side to the >story. Written for non diabetics
Acknowledged but I had to laugh at the attempted criticism of no 7 the caveman diet. I didn’t realize it but my diet by their description has a name. Their description is lean meat, fish,nuts, berries, seeds, fresh fruit and veggies. I limit the types of fruit I eat, usually stick to berries cherries and avocadoes. Apart from that apparently I’m a caveman. According to them the long term risk is that I might get a carbohydrate craving and put back all the weight I lost.LOL Cat T2 D&E
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This post not CC’d by email > Acknowledged > but I had to laugh at the attempted criticism of no 7 the > caveman diet. I didn’t realize it but my diet by their description > has a name. Their description is lean meat, fish,nuts, berries, > seeds, fresh fruit and veggies. >I limit the types of fruit I eat, usually stick to berries cherries >and avocadoes. >Apart from that apparently I’m a caveman.
G’day G’day Cat, But do you live in a cave? <grin> The foods you describe are readily available in Hawkes Bay, NZ especially at this time of the year. You could do a great yearly migration here to provide easy continuity. Another name for the caveman diet is the paleolithic diet which doesn’t obligate us to live in caves. >According to them the long term risk is that I might get a >carbohydrate craving and put back all the weight I lost.LOL
The reporter was interviewing his/her typewriter. FWIIW I eat a similar diet and have kept off about 17 kg (37 pounds) for three years. How about you? >Cat >T2 D&E
– Quentin Grady ^ ^ / New Zealand, >#,#< [ / / "… and the blind dog was leading." http://homepages.paradise.net.nz/quentin
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> The reporter was interviewing his/her typewriter.
I *love* that one!
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>G’day G’day Cat,
Hi Quentin > But do you live in a cave? <grin> >The foods you describe are readily available in Hawkes Bay, NZ >especially at this time of the year. You could do a great yearly >migration here to provide easy continuity.
Excellent idea, while I’m there I could graze and fish my way north to Ngunguru and visit my grandmother. >Another name for the caveman diet is the paleolithic diet which >doesn’t obligate us to live in caves. >According to them the long term risk is that I might get a >carbohydrate craving and put back all the weight I lost.LOL >The reporter was interviewing his/her typewriter. >FWIIW I eat a similar diet and have kept off about 17 kg (37 pounds) >for three years. How about you?
Similar amount, down from 100kilos 12 months ago to a fairly comfortable 82 kilos now. ( 6ft medium to large frame ) I was lighter but I have more muscle tone now 82 feels right. Before diagnosis I had already dropped from 115 kilos to 100 kilos in the previous 18 months simply buy switching from coke to diet coke and cutting way back on orange juice. Hey Ive been a lower carber for longer than I thought >– >Quentin Grady ^ ^ / >New Zealand, >#,#< [ > / / >"… and the blind dog was leading." >http://homepages.paradise.net.nz/quentin
Regards Cat
Response:
– Hide quoted text — Show quoted text -> This post not CC’d by email > Acknowledged > but I had to laugh at the attempted criticism of no 7 the > caveman diet. I didn’t realize it but my diet by their description > has a name. Their description is lean meat, fish,nuts, berries, > seeds, fresh fruit and veggies. >I limit the types of fruit I eat, usually stick to berries cherries >and avocadoes. >Apart from that apparently I’m a caveman. > G’day G’day Cat, > But do you live in a cave? <grin> > The foods you describe are readily available in Hawkes Bay, NZ > especially at this time of the year. You could do a great yearly > migration here to provide easy continuity. > Another name for the caveman diet is the paleolithic diet which > doesn’t obligate us to live in caves. >According to them the long term risk is that I might get a >carbohydrate craving and put back all the weight I lost.LOL > The reporter was interviewing his/her typewriter. > FWIIW I eat a similar diet and have kept off about 17 kg (37 pounds) > for three years. How about you? >Cat >T2 D&E > — > Quentin Grady ^ ^ / > New Zealand, >#,#< [ > / / > "… and the blind dog was leading." > http://homepages.paradise.net.nz/quentin
Hi there, Cat and Quentin, For a full description of the Paleolithic Diet, I found one on: http://home.iprimus.com.au/rboon/PaleolithicDiet.htm From my rough studies of the Aboriginal diet in pre-colonisation Australia, the proportion of protein to carbohydrate (fruit and vegetables) ratios was not as extremely weighted towards protein as this article indicates. For a start, a lot of this information is based on studies of the Neanderthals, who are no longer around to comment. Perhaps their specialised diet had something to do with it. The article does admit that a lot of genetic changes have talken place since that time. Secondly, the local game animals are very lean (minimal body fat), and their omega3 / omega 6 ratio is near to optimal. Even emus, an oily bird, have a lot of omega 3 in the fat. Coastal tribes ate a lot of seafood of a wide variety. Inland tribes ate what ever they could access. Vegetables formed a large part of their daily diet, with proteins from meat as a "main" meal, not always readily available. Native Fruit (bush tucker) is small, sour, rich in Vit C, and scarce – they had to compete with birds and other animals to get a handfull at a time. All kinds of seeds and nuts were eaten, including some that had to be processed in some way to remove toxins. Even (shock horror), grass seeds (a cereal), which were ground into a coarse flour, mixed with water and baked, unleavened. They experienced periods of privation, due to seasonal changes amongst other things, and ate just about anything that was edible, and obtainable, including the now famous witchety grubs, bogong moths, some insects, and reptiles and birds (including their eggs, for their protein. One of the main reasons for their "walk-abouts" was the continual search for food, mostly plant material that was gathered, or seasonally available (and infrequent and brief) abundant food sources. Most of the time however, they were somewhat hungry, and always lean in appearance. After colonisation, they were keen to exchange their labour for the energy rich flour and sugar that was paid for their labour, as well as the stimulating tobacco. Addiction to the latter was rapid. The carbs were used as an addition to their diet initially, with native foods still being staples. With the introduction of farm animals, the new source of protein became a cause of contention, with the aboriginals helping themselves to what they percieved as their fair share. Later history becomes more complicated, and I will not go into that. So, IMHO, the Paleolithic diet is not really applicable. A hunter gatherer life is no longer possible. But many of it’s basics are transferrable. Walk a lot, stay a little hungry a lot of the time (with the occasional "feast"), eat low sugar, high Vit C fruit (like berries) in moderation, and lots of high fibre veges. As for proteins and fats, keep your intake moderate and preferably from a wide variety. As for the cereals, minimally processed whole grains in limited quantities, and eaten infrequently, seem to be the best bet. We are re-inventing the wheel. Annette
Response:
This post not CC’d by email >Hi there, Cat and Quentin, >For a full description of the Paleolithic Diet, I found one on: >http://home.iprimus.com.au/rboon/PaleolithicDiet.htm >From my rough studies of the Aboriginal diet in pre-colonisation >Australia, the proportion of protein to carbohydrate (fruit and >vegetables) ratios was not as extremely weighted towards protein as >this article indicates. For a start, a lot of this information is >based on studies of the Neanderthals, who are no longer around to >comment. Perhaps their specialised diet had something to do with >it. The article does admit that a lot of genetic changes have talken >place since that time.
G’day G’day Annette, It would be really sad to base a diet on what Neanderthals ate. One of the great controversies surrounding Neanderthals appears to have been solved recently. Were they absorbed or wiped out? The mDNA that is passed down from a mother to her children but never from a father provided the evidence. The Neanderthals are extinct and their genotype lost for ever. Despite whatever thoughts may have about the bloke down the road he hasn’t any Neanderthal genes. It is worth remembering that the mDNA determines how oxygen is used in the making of high energy molecules, very basic and fundamental stuff where food is concerned. Put simply we didn’t evolve from Neanderthal man though we would have had a common ancestor. – Hide quoted text — Show quoted text ->Secondly, the local game animals are very lean (minimal body fat), >and their omega3 / omega 6 ratio is near to optimal. Even emus, an >oily bird, have a lot of omega 3 in the fat. Coastal tribes ate a >lot of seafood of a wide variety. Inland tribes ate what ever they >could access. >Vegetables formed a large part of their daily diet, with proteins >from meat as a "main" meal, not always readily available. Native >Fruit (bush tucker) is small, sour, rich in Vit C, and scarce – they >had to compete with birds and other animals to get a handfull at a >time. All kinds of seeds and nuts were eaten, including some that >had to be processed in some way to remove toxins. Even (shock >horror), grass seeds (a cereal), which were ground into a coarse >flour, mixed with water and baked, unleavened. >They experienced periods of privation, due to seasonal changes >amongst other things, and ate just about anything that was edible, >and obtainable, including the now famous witchety grubs, bogong >moths, some insects, and reptiles and birds (including their eggs, >for their protein. One of the main reasons for their "walk-abouts" >was the continual search for food, mostly plant material that was >gathered, or seasonally available (and infrequent and brief) >abundant food sources.
In some cultures walkabout had another purpose … the exchange of gifts with friends in distant tribes. El Nino could produce horrific droughts in stark contrast to the milder conditions experienced in La Nina years. To survive, population explosions had to be avoided, yet one still needed friends when needed, preferably someone far enough away that they might be experiencing different climatic conditions. A distant "mate" who owed you one was essential to long term survival. > Most of the time however, they were somewhat >hungry, and always lean in appearance. >After colonisation, they were keen to exchange their labour for the >energy rich flour and sugar that was paid for their labour, as well >as the stimulating tobacco. Addiction to the latter was rapid. The >carbs were used as an addition to their diet initially, with native >foods still being staples. With the introduction of farm animals, >the new source of protein became a cause of contention, with the >aboriginals helping themselves to what they percieved as their fair >share. Later history becomes more complicated, and I will not go >into that. >So, IMHO, the Paleolithic diet is not really applicable. A hunter >gatherer life is no longer possible.
Ssshhh. I have Tricia convinced that’s what I do on Sunday morning at the Farmer’s Market. >But many of it’s basics are >transferrable. Walk a lot, stay a little hungry a lot of the time >(with the occasional "feast"), eat low sugar, high Vit C fruit >(like berries) in moderation, and lots of high fibre veges. As for >proteins and fats, keep your intake moderate and preferably from a >wide variety. As for the cereals, minimally processed whole grains >in limited quantities, and eaten infrequently, seem to be the best >bet. We are re-inventing the wheel.
It may be better than trying to drive on square wheels that fit square packets on supermarket shelves. >Annette
– Quentin Grady ^ ^ / New Zealand, >#,#< [ / / "… and the blind dog was leading." http://homepages.paradise.net.nz/quentin
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Question:
> I like my possum fricasseed. :)
I have a possum living in my garage. 
You can have him, but you’ll have to cook him yourself. Ewww! Becca <—–doesn’t cook forest critters, or garage critters… VOTS http://www.cruisemaster.com/voyager.htm Norway http://www.cruisemaster.com/norway
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Anyone up for grits and hog jowls?
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If I go to a restaurant and they serve the broccoli cold, hard and mixed with other cooked properly veggies, I send the broccoli back to be cooked. It generally gets back to me just before I leave the restaurant. If I want raw veggies I order salad. I think those raw veggies are a result of trying to microwave frozen veggies and it does not work. My son-in-law habitually orders crab legs at his favorite restaurant and they invariably arrive frozen. He invariably sends them back to be heated through and they eventually come back properly cooked. Ora – Hide quoted text — Show quoted text -> I don’t know what happened… When I was a kid, all vegetables were > cooked perfectly… Then came the healthy "bean sprout and broccoli" era > of the 70’s, and suddenly everyone likes warm and crunchy. —It’s > considered the norm. …Jon >Well, turns out I like a whole lot more veggies than I did as a kid, >because mom did tend to overcook. You can count me as one who prefers her >"cooked" veggies still to have a bite to them. You can keep the stringy, >over-done asparagus, the mushy broccoli – When they turn bright green in >the steamer – they’re prefect! >Lee
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>I still like my greenbeans well cooked with some bacon. Especially >when it’s a side dish to possum roast. >Ron
I like my possum fricasseed. :) I have to say, if there is one vegetable I love cooked to tenderness, it’s green beans. Those crunchy "French" green beans are awful. — "If this is coffee, please bring me some tea. If this is tea, please bring me some coffee." - Abraham Lincoln
Response:
>Actually there are only a few more than any other "ready to eat’ foods. The >most likely introduction of foodborne pathogens involving raw vegetables are >related to bare hand contact from viruses associated with fecal-oral route >or contanaminated water. These are no different than any other ready to eat >food. In an earlier post, I mentioned other possibilities that have been >known to exist. The parasites mentioned in the previous post generally refer >to raw fruits and vegetables from sources that are from outside of the U.S. >Unfortunately, on the other hand, this has only been the general case as >domestic produce has been implicated in some foodborne illness as well. No >problem mon.
Absolutely. There was a terrible e. coli epidemic from Mexican strawberries a few years ago. And lettuce is a principal vector of Norwalk virus. — "If this is coffee, please bring me some tea. If this is tea, please bring me some coffee." - Abraham Lincoln
Response:
Geez Dick…Asparagus looks like a green penis?? …You sure you don’t have some of that zeta reticulli blood in you? ..LOL I absolutely love cream of asparagus soup, but I must agree with you… When I was younger, I also hated asparagus..Spinach, too. I think it’s because back then (where I lived), these two products were only available in cans. I don’t know what canning does to these guys, but the difference between this style and fresh is like night and day….God, even now thinking of the flavor and texture of those tinned goods turns my stomach. No wonder they associated Popye with spinach — You had to be one tough dude back then, simply to choke it down ..Arggh. …Jon
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Just trying to think of a new topic here… Jeff
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OK, it really is getting a bit too silly. What do want to discuss? There’s lots of parasites associated with raw veggies. Ascaris, Cryptosporidium parvum, Cyclospora cayentanenis, Giardia duodenalis (formally G. lamblia) to name a few. It seems that the "bad bugs" and there friends don’t the vegans to be left out No problem mon.
– Hide quoted text — Show quoted text -> Just trying to think of a new topic here… > Jeff
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I like my vegetables well done. (And my beef rare). There are just as many warnings about raw vegetables as undercooked meat. — Greg (Remove the ‘.invalid’ twice to send Email)
– Hide quoted text — Show quoted text -> Just trying to think of a new topic here… > Jeff
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Actually, I was thinking of what kind of dip to use. I like the ranch style dips, but also the spinach dips. Perhaps a provencal-style aioli?? Can dips be a petri dish for disease? This I must know! Jeff – Hide quoted text — Show quoted text – > OK, it really is getting a bit too silly. What do want to discuss? There’s > lots of parasites associated with raw veggies. Ascaris, Cryptosporidium > parvum, Cyclospora cayentanenis, Giardia duodenalis (formally G. lamblia) to > name a few. It seems that the "bad bugs" and there friends don’t the vegans > to be left out No problem mon. > Just trying to think of a new topic here… > Jeff
Response:
Only if you are traveling with people who "double dip". Eww! Count my vote for good old-fashioned sour cream and onion.
Response:
Hello…. This is my biggest complaint with "every" vegetable dish that I have had on HAL, and "every" vegetable dish I continually have in "every" restaurant I visit. —Excluding spinach, peas, corn, and those tasty snap peas. I don’t know what happened… When I was a kid, all vegetables were cooked perfectly… Then came the healthy "bean sprout and broccoli" era of the 70’s, and suddenly everyone likes warm and crunchy. —It’s considered the norm. …Jon
Response:
> I don’t know what happened… When I was a kid, all vegetables were > cooked perfectly… Then came the healthy "bean sprout and broccoli" era > of the 70’s, and suddenly everyone likes warm and crunchy. —It’s > considered the norm. …Jon
Well, turns out I like a whole lot more veggies than I did as a kid, because mom did tend to overcook. You can count me as one who prefers her "cooked" veggies still to have a bite to them. You can keep the stringy, over-done asparagus, the mushy broccoli – When they turn bright green in the steamer – they’re prefect! Lee
Response:
Even sour cream and onion cannot help asparagus. Just as God created field weeds to make a salad, the fact that an asparagus looks like a green penis could explain why it never disappears from my plate. In honesty I do not know why I hate asparagus. It has to have something to do with my life growing up 50 years ago. I know why I hate wax beans, cottage cheese, boiled potatoes, bleu cheese, cream of wheat, oatmeal and any other hot cereal. I cannot eat a Wendy’s hamburger either. — DG in Cherry Hill, NJ
– Hide quoted text — Show quoted text -> Only if you are traveling with people who "double dip". Eww! > Count my vote for good old-fashioned sour cream and onion.
Response:
I still like my greenbeans well cooked with some bacon. Especially when it’s a side dish to possum roast. Ron – Hide quoted text — Show quoted text -> I don’t know what happened… When I was a kid, all vegetables were > cooked perfectly… Then came the healthy "bean sprout and broccoli" era > of the 70’s, and suddenly everyone likes warm and crunchy. —It’s > considered the norm. …Jon > Well, turns out I like a whole lot more veggies than I did as a kid, > because mom did tend to overcook. You can count me as one who prefers her > "cooked" veggies still to have a bite to them. You can keep the stringy, > over-done asparagus, the mushy broccoli – When they turn bright green in > the steamer – they’re prefect! > Lee
Response:
Actually there are only a few more than any other "ready to eat’ foods. The most likely introduction of foodborne pathogens involving raw vegetables are related to bare hand contact from viruses associated with fecal-oral route or contanaminated water. These are no different than any other ready to eat food. In an earlier post, I mentioned other possibilities that have been known to exist. The parasites mentioned in the previous post generally refer to raw fruits and vegetables from sources that are from outside of the U.S. Unfortunately, on the other hand, this has only been the general case as domestic produce has been implicated in some foodborne illness as well. No problem mon. – Hide quoted text — Show quoted text -> I like my vegetables well done. (And my beef rare). > There are just as many warnings about raw vegetables as undercooked meat. > — > Greg > (Remove the ‘.invalid’ twice to send Email) > Just trying to think of a new topic here… > Jeff
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Just trying to think of a new topic here… Jeff
Response:
OK, it really is getting a bit too silly. What do want to discuss? There’s lots of parasites associated with raw veggies. Ascaris, Cryptosporidium parvum, Cyclospora cayentanenis, Giardia duodenalis (formally G. lamblia) to name a few. It seems that the "bad bugs" and there friends don’t the vegans to be left out No problem mon.
– Hide quoted text — Show quoted text -> Just trying to think of a new topic here… > Jeff
Response:
I like my vegetables well done. (And my beef rare). There are just as many warnings about raw vegetables as undercooked meat. — Greg (Remove the ‘.invalid’ twice to send Email)
– Hide quoted text — Show quoted text -> Just trying to think of a new topic here… > Jeff
Response:
Actually, I was thinking of what kind of dip to use. I like the ranch style dips, but also the spinach dips. Perhaps a provencal-style aioli?? Can dips be a petri dish for disease? This I must know! Jeff – Hide quoted text — Show quoted text – > OK, it really is getting a bit too silly. What do want to discuss? There’s > lots of parasites associated with raw veggies. Ascaris, Cryptosporidium > parvum, Cyclospora cayentanenis, Giardia duodenalis (formally G. lamblia) to > name a few. It seems that the "bad bugs" and there friends don’t the vegans > to be left out No problem mon. > Just trying to think of a new topic here… > Jeff
Response:
Only if you are traveling with people who "double dip". Eww! Count my vote for good old-fashioned sour cream and onion.
Response:
Hello…. This is my biggest complaint with "every" vegetable dish that I have had on HAL, and "every" vegetable dish I continually have in "every" restaurant I visit. —Excluding spinach, peas, corn, and those tasty snap peas. I don’t know what happened… When I was a kid, all vegetables were cooked perfectly… Then came the healthy "bean sprout and broccoli" era of the 70’s, and suddenly everyone likes warm and crunchy. —It’s considered the norm. …Jon
Response:
> I don’t know what happened… When I was a kid, all vegetables were > cooked perfectly… Then came the healthy "bean sprout and broccoli" era > of the 70’s, and suddenly everyone likes warm and crunchy. —It’s > considered the norm. …Jon
Well, turns out I like a whole lot more veggies than I did as a kid, because mom did tend to overcook. You can count me as one who prefers her "cooked" veggies still to have a bite to them. You can keep the stringy, over-done asparagus, the mushy broccoli – When they turn bright green in the steamer – they’re prefect! Lee
Response:
Even sour cream and onion cannot help asparagus. Just as God created field weeds to make a salad, the fact that an asparagus looks like a green penis could explain why it never disappears from my plate. In honesty I do not know why I hate asparagus. It has to have something to do with my life growing up 50 years ago. I know why I hate wax beans, cottage cheese, boiled potatoes, bleu cheese, cream of wheat, oatmeal and any other hot cereal. I cannot eat a Wendy’s hamburger either. — DG in Cherry Hill, NJ
– Hide quoted text — Show quoted text -> Only if you are traveling with people who "double dip". Eww! > Count my vote for good old-fashioned sour cream and onion.
Response:
I still like my greenbeans well cooked with some bacon. Especially when it’s a side dish to possum roast. Ron – Hide quoted text — Show quoted text -> I don’t know what happened… When I was a kid, all vegetables were > cooked perfectly… Then came the healthy "bean sprout and broccoli" era > of the 70’s, and suddenly everyone likes warm and crunchy. —It’s > considered the norm. …Jon > Well, turns out I like a whole lot more veggies than I did as a kid, > because mom did tend to overcook. You can count me as one who prefers her > "cooked" veggies still to have a bite to them. You can keep the stringy, > over-done asparagus, the mushy broccoli – When they turn bright green in > the steamer – they’re prefect! > Lee
Response:
Actually there are only a few more than any other "ready to eat’ foods. The most likely introduction of foodborne pathogens involving raw vegetables are related to bare hand contact from viruses associated with fecal-oral route or contanaminated water. These are no different than any other ready to eat food. In an earlier post, I mentioned other possibilities that have been known to exist. The parasites mentioned in the previous post generally refer to raw fruits and vegetables from sources that are from outside of the U.S. Unfortunately, on the other hand, this has only been the general case as domestic produce has been implicated in some foodborne illness as well. No problem mon. – Hide quoted text — Show quoted text -> I like my vegetables well done. (And my beef rare). > There are just as many warnings about raw vegetables as undercooked meat. > — > Greg > (Remove the ‘.invalid’ twice to send Email) > Just trying to think of a new topic here… > Jeff
Response:
If I go to a restaurant and they serve the broccoli cold, hard and mixed with other cooked properly veggies, I send the broccoli back to be cooked. It generally gets back to me just before I leave the restaurant. If I want raw veggies I order salad. I think those raw veggies are a result of trying to microwave frozen veggies and it does not work. My son-in-law habitually orders crab legs at his favorite restaurant and they invariably arrive frozen. He invariably sends them back to be heated through and they eventually come back properly cooked. Ora – Hide quoted text — Show quoted text -> I don’t know what happened… When I was a kid, all vegetables were > cooked perfectly… Then came the healthy "bean sprout and broccoli" era > of the 70’s, and suddenly everyone likes warm and crunchy. —It’s > considered the norm. …Jon >Well, turns out I like a whole lot more veggies than I did as a kid, >because mom did tend to overcook. You can count me as one who prefers her >"cooked" veggies still to have a bite to them. You can keep the stringy, >over-done asparagus, the mushy broccoli – When they turn bright green in >the steamer – they’re prefect! >Lee
Response:
>I still like my greenbeans well cooked with some bacon. Especially >when it’s a side dish to possum roast. >Ron
I like my possum fricasseed. :) I have to say, if there is one vegetable I love cooked to tenderness, it’s green beans. Those crunchy "French" green beans are awful. — "If this is coffee, please bring me some tea. If this is tea, please bring me some coffee." - Abraham Lincoln
Response:
>Actually there are only a few more than any other "ready to eat’ foods. The >most likely introduction of foodborne pathogens involving raw vegetables are >related to bare hand contact from viruses associated with fecal-oral route >or contanaminated water. These are no different than any other ready to eat >food. In an earlier post, I mentioned other possibilities that have been >known to exist. The parasites mentioned in the previous post generally refer >to raw fruits and vegetables from sources that are from outside of the U.S. >Unfortunately, on the other hand, this has only been the general case as >domestic produce has been implicated in some foodborne illness as well. No >problem mon.
Absolutely. There was a terrible e. coli epidemic from Mexican strawberries a few years ago. And lettuce is a principal vector of Norwalk virus. — "If this is coffee, please bring me some tea. If this is tea, please bring me some coffee." - Abraham Lincoln
Response:
Geez Dick…Asparagus looks like a green penis?? …You sure you don’t have some of that zeta reticulli blood in you? ..LOL I absolutely love cream of asparagus soup, but I must agree with you… When I was younger, I also hated asparagus..Spinach, too. I think it’s because back then (where I lived), these two products were only available in cans. I don’t know what canning does to these guys, but the difference between this style and fresh is like night and day….God, even now thinking of the flavor and texture of those tinned goods turns my stomach. No wonder they associated Popye with spinach — You had to be one tough dude back then, simply to choke it down ..Arggh. …Jon
Response:
> I like my possum fricasseed. :)
I have a possum living in my garage. You can have him, but you’ll have to cook him yourself. Ewww! Becca <—–doesn’t cook forest critters, or garage critters… VOTS http://www.cruisemaster.com/voyager.htm Norway http://www.cruisemaster.com/norway
Response:
Anyone up for grits and hog jowls?
Response:
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