Thanks for the great guest post. Zen Habits is a great blog and I recommend anyone who is serious about increasing zen and productivity in their daily lives to check it out!
Is the same as sugar, but isn't processed. The real difference isn't in the health of it, but the fact that it isn't processed using animal bone char, which is pretty disgusting. I buy raw cane sugar instead of white processed sugar.
(Sorry Jessica, for some reason the code from that Google Video was causing errors for the rest of the site so I had to remove it. For those of you interested, you can check out Jessica's video here .)
Wow~ like I didn't have enough to worry about! This is what I have been scrimping for so that my kids can have "organic" milk. Sigh. I think my family will just become vegan. Sigh.
is the ingredient in so many organic products that is listed as "organic evaporated cane juice". Like we are so stupid we don't know it's sugar. Uh huh. I still think organic is better overall, however, as we are at least beginning to question agribusiness practices, even if things aren't close to being perfect.
my jaw IS cliched tighter than Andrea's grip on a pair of fabulous shoes
See, if I wasn't so relaxed from my gin and quinine, I might help you unclench that jaw of yours with what I like to call "an acute knuckle massage". Not that you're wrong about the shoes, just that I find physical intimidationg fun.
I meant to add something about the jaw clenching, but I was taking a nap so I forgot. I'm a big clencher - I think most people are. And about three months ago, I was getting some really bad headaches - brought on by what was probably nighttime jaw clenching.
My dentist took one look at my (supposedly decent) bite and shaved down a few molars and the back of one of my canines. Apparently, when I was bitting down, one side of my mouth was making contact before the other, and this caused my jaw muscles to slide around in a weird way.
Insurance didn't cover the bite correction, but it only cost about $100, and it was worth it. The headaches went away, and I didn't even have to get one of those mouthguards for sleeping.
Also, dangerous pesticides is also quesioned by the USDA, as any pesticides used are supposed to be safe anyway. Most of the copy is in fact disingenuous.
I think what Paul is saying is that because no antibiotics from the cow is suppose to make it into the milk, the claims of "no antibiotics" is a bit disingenous.
"According to the USDA, all milk must be tested to ensure any antibiotics used to treat milk cows are not present in the end product."
“…they are produced without the use of antibiotics, added growth hormones or dangerous pesticides.”
Do anyone seriously read this and think it applies to the milk instead of the cow? I read this as saying that the cows are raised without antibiotics, are not given growth hormones, and do not ingest food tainted by pesticides.
Surely you have better uses for your time and this blog than this.
And here’s the punch line, taken directly from the USDA…
"No distinctions should be made between organically and non-organically produced products in terms of quality, appearance, or safety."
I have a feeling that this is less of an indicator that organic food quality is the same as non-organic, and more a statement to pacify the rest of the food industry that doesn't actually produce organic food. In terms of safety, it might very well be the case that organic food is safer, but they have to say it isn't in order to keep from getting sued by, say, Kraft Foods.
When I reached "relax your jaw" I finally realized, hey wait a minute, my jaw IS cliched tighter than Andrea's grip on a pair of fabulous shoes. I didn't even realize I was that stressed!
I found out about the quinine because my roommate's doctor? PT? suggested it to her when she was injured. When I was doing research, the only problems seemed to be with people who already had conditions or pre-conditions which is what the article above seems to say, too.
I also read several places that it's one of the only known things to help with RLS (Restless Leg Syndrome). That sounds like a miserable condition...I think I'd take the risks then.
I guess I'd advise people to be cautions, but to try it out if they're struggling to relax or sleep.
However, most tonic water today contains a medically insignificant amount of quinine, and is thus used for its flavor only. It is consequently less bitter, and is also usually sweetened. Some manufacturers also produce diet tonic water. In the United States, the Food and Drug Administration limits the quinine content in tonic water to 83 ppm (83 mg per liter if calculated by mass), which is one-half to one-quarter the concentration used in therapeutic tonic
UNAPPROVED QUININE PRODUCTS The FDA has ordered the removal of unapproved drug products containing quinine. The only quinine product currently approved by the FDA is called Qualaquin, by Mutual Pharmaceutical Compny. It is indicated for the treatment of a specific type of malaria. But it is often prescribed to treat leg cramps and similar conditions, despite drug labeling that the risks associated with its use in this setting outweigh the potential benefits. Close monitoring may be required for patients with liver or kidney problems. Serious adverse events include cardiac arrhythmias, thrombocytopenia, and severe hypersensitivity reactions; potentially serious interactions with other drugs are also possible.
BUT I love the article regardless. It made me think of my dad drinking gin & "quinine water" when i was a little girl.
The “baby” carrots we buy in the supermarket are not really babies but a variety bred to ripen faster and grow longer so that they can be peeled and cut into three pieces. These “baby” carrots contain only about 70 percent as much beta carotene by weight as regular carrots because the older the carrot when harvested, the more beta carotene it contains.
However, the carrots that I buy to eat aren't that old, because really old carrots are kind of tough to eat. So the carrots that I advocate buying and the baby carrots are probably similarly nutritious.
I believe the taste has to do with the variety of carrot that is used (Imperator).
The USA Today article that I linked is pretty interesting, and strangely enough, the USDA spokesman here mentions the carrot taste, but fails to mention that baby carrots lack it:
"Balancing these with the desirable sweetness and juiciness is a delicate task, Simon says. The faintly bitter taste is essential to what makes a carrot taste like a carrot. "I've had carrots that have more of a flavor note of peas or corn," he says.
Get the carrot too juicy and it breaks in the field. "There are some carrot varieties so succulent they're amazing, but they're like glass," Simon says. "Consumers like juicy carrots, but if they're all broken, you can't sell them."
I found this somewhat interesting as you can tell from my post... http://www.capitalai.com/blog/2007/05/16/gas-prices-is-there-anything-th...
enjoy!
Thanks for the great guest post. Zen Habits is a great blog and I recommend anyone who is serious about increasing zen and productivity in their daily lives to check it out!
Is the same as sugar, but isn't processed. The real difference isn't in the health of it, but the fact that it isn't processed using animal bone char, which is pretty disgusting. I buy raw cane sugar instead of white processed sugar.
(Sorry Jessica, for some reason the code from that Google Video was causing errors for the rest of the site so I had to remove it. For those of you interested, you can check out Jessica's video here .)
Wow~ like I didn't have enough to worry about! This is what I have been scrimping for so that my kids can have "organic" milk. Sigh. I think my family will just become vegan. Sigh.
is the ingredient in so many organic products that is listed as "organic evaporated cane juice". Like we are so stupid we don't know it's sugar. Uh huh. I still think organic is better overall, however, as we are at least beginning to question agribusiness practices, even if things aren't close to being perfect.
Can't you spell check my quotes? I'm not sober enough to do it on my own.
Now you guys know why I'm so stressed.
my jaw IS cliched tighter than Andrea's grip on a pair of fabulous shoes
See, if I wasn't so relaxed from my gin and quinine, I might help you unclench that jaw of yours with what I like to call "an acute knuckle massage". Not that you're wrong about the shoes, just that I find physical intimidationg fun.
I meant to add something about the jaw clenching, but I was taking a nap so I forgot. I'm a big clencher - I think most people are. And about three months ago, I was getting some really bad headaches - brought on by what was probably nighttime jaw clenching.
My dentist took one look at my (supposedly decent) bite and shaved down a few molars and the back of one of my canines. Apparently, when I was bitting down, one side of my mouth was making contact before the other, and this caused my jaw muscles to slide around in a weird way.
Insurance didn't cover the bite correction, but it only cost about $100, and it was worth it. The headaches went away, and I didn't even have to get one of those mouthguards for sleeping.
I have no qualms about having a nice g&t on a summers day, with two limes, crushed ice thank you.
Also, dangerous pesticides is also quesioned by the USDA, as any pesticides used are supposed to be safe anyway. Most of the copy is in fact disingenuous.
I think what Paul is saying is that because no antibiotics from the cow is suppose to make it into the milk, the claims of "no antibiotics" is a bit disingenous.
"According to the USDA, all milk must be tested to ensure any antibiotics used to treat milk cows are not present in the end product."
“…they are produced without the use of antibiotics, added growth hormones or dangerous pesticides.”
Do anyone seriously read this and think it applies to the milk instead of the cow? I read this as saying that the cows are raised without antibiotics, are not given growth hormones, and do not ingest food tainted by pesticides.
Surely you have better uses for your time and this blog than this.
And here’s the punch line, taken directly from the USDA…
"No distinctions should be made between organically and non-organically produced products in terms of quality, appearance, or safety."
I have a feeling that this is less of an indicator that organic food quality is the same as non-organic, and more a statement to pacify the rest of the food industry that doesn't actually produce organic food. In terms of safety, it might very well be the case that organic food is safer, but they have to say it isn't in order to keep from getting sued by, say, Kraft Foods.
When I reached "relax your jaw" I finally realized, hey wait a minute, my jaw IS cliched tighter than Andrea's grip on a pair of fabulous shoes. I didn't even realize I was that stressed!
But I'll take it! (slices up lime, leans back)
Ahhh.
I don't have RLS but I have something similar from a lower back injury...and tonic water helps me!
I just play one on tv.
I just play one on tv.
I have restless leg syndrome, among my myriad of other problems, so now I have a way to justify my all-day gin & tonics. Yes?
Great article, Sarah.
I found out about the quinine because my roommate's doctor? PT? suggested it to her when she was injured. When I was doing research, the only problems seemed to be with people who already had conditions or pre-conditions which is what the article above seems to say, too.
I also read several places that it's one of the only known things to help with RLS (Restless Leg Syndrome). That sounds like a miserable condition...I think I'd take the risks then.
I guess I'd advise people to be cautions, but to try it out if they're struggling to relax or sleep.
link:
However, most tonic water today contains a medically insignificant amount of quinine, and is thus used for its flavor only. It is consequently less bitter, and is also usually sweetened. Some manufacturers also produce diet tonic water. In the United States, the Food and Drug Administration limits the quinine content in tonic water to 83 ppm (83 mg per liter if calculated by mass), which is one-half to one-quarter the concentration used in therapeutic tonic
But there has been lots of problems with quinine, for stuff other than malaria:
From: http://www.itppeople.com/enews011807.htm:
Wall Street Journal, December 20, 2006, pg D4
UNAPPROVED QUININE PRODUCTS
The FDA has ordered the removal of unapproved drug products containing quinine. The only quinine product currently approved by the FDA is called Qualaquin, by Mutual Pharmaceutical Compny. It is indicated for the treatment of a specific type of malaria. But it is often prescribed to treat leg cramps and similar conditions, despite drug labeling that the risks associated with its use in this setting outweigh the potential benefits.
Close monitoring may be required for patients with liver or kidney problems. Serious adverse events include cardiac arrhythmias, thrombocytopenia, and severe hypersensitivity reactions; potentially serious interactions with other drugs are also possible.
BUT I love the article regardless. It made me think of my dad drinking gin & "quinine water" when i was a little girl.
Something I JUST learned:
The “baby” carrots we buy in the supermarket are not really babies but a variety bred to ripen faster and grow longer so that they can be peeled and cut into three pieces. These “baby” carrots contain only about 70 percent as much beta carotene by weight as regular carrots because the older the carrot when harvested, the more beta carotene it contains.
However, the carrots that I buy to eat aren't that old, because really old carrots are kind of tough to eat. So the carrots that I advocate buying and the baby carrots are probably similarly nutritious.
I believe the taste has to do with the variety of carrot that is used (Imperator).
The USA Today article that I linked is pretty interesting, and strangely enough, the USDA spokesman here mentions the carrot taste, but fails to mention that baby carrots lack it:
"Balancing these with the desirable sweetness and juiciness is a delicate task, Simon says. The faintly bitter taste is essential to what makes a carrot taste like a carrot. "I've had carrots that have more of a flavor note of peas or corn," he says.
Get the carrot too juicy and it breaks in the field. "There are some carrot varieties so succulent they're amazing, but they're like glass," Simon says. "Consumers like juicy carrots, but if they're all broken, you can't sell them."