Can Wireless Harm to Us

The problem is that people are so dependant on this technology now, I bet most would be willing to risk health problems for convenience. We already see it with food. We’re teaching children from such a young age to want/need these distractions. I’ve seen “toy blackberries” marketed to toddlers. I now see teenagers and adults who can barely have conversations because they are so focused on texting. Even though there is a mounting body of evidence to suggest that wifi WILL be the next tobacco, people fall back on – “everyone’s doing it” and we seem to need studies that show a direct and immediate connection between wifi and dropping dead before anyone will exercise caution. The cancers and illness in question can take 10 years to show up, so people have this window of time in which to convince themselves that “I’ve been using a cell phone every day for 7 years, and I’m fine”. There are microwave towers in every neighbourhood now and it’s impossible to escape them. In our home – we do not have cordless phones, cell phones, wireless router, or even a microwave, and this is seen as crazy and paranoid, but we’ve just choosen to live on the safe side. I don’t feel like we’ve made any big sacrifice, and when our power goes out – we still have a phone! When we moved out to the country, it took Telus over 18 months to give us a land line. They kept putting it off, hoping we would agree to the cell phones or the tower they wanted to attach to our roof instead. These companies don’t want to plow in cable anymore, and you have to fight to hold on to safer technologies. I am 4 months pregnant and when I take my daughter to swimming lessons, I have no less than 5 women sitting within 10 feet of me – all texting and surfing away. No one’s watching their children, no one’s talking, life passes by as everyone is in their own little wifi bubble. Forget walking into a coffee shop these days! I take all of these precautions for my family’s sake, but we’re at the mercy of the wifi world as soon as we step out our door (and probably before). So in essence – I get to enjoy all of the health hazards, with none of the convenience. I now know people who are unable to drive 5 minutes to pick up milk without putting wireless headsets on their kids to watch a movie and keep them silent while they drive & text. I am unable to watch the above video with my dial-up internet, but that’s ok!! I would love to see some cosmic event knock out all of this technology, but I’m afraid you can’t close Pandora’s box on a society that will sacrifice the real world for the sake of a virtual one. Other countries have at least banned cell phone use in children under 12, due to thinner skulls and developing brains, however we in North America always seem to be behind the curve when it comes to imposing regulations on powerful industry.

Good for you to avoid wireless mania. Our family has always done so as well, but as you describe, it is coming at us anyway, so we’ve decided it’s time to fight back. Closing in on us, too: we used to be 400m & 800m from nearest cell masts, last fall a new telecom installed at 200m away, and one clear result is complete defoliation of a normally resplendent Norway maple, only on the side facing the mast aimed our way. But we also recognize now that many sub-clinical symptoms in household members only since the late 90s — we live here since ’90 — have been due to exposures at even those farther masts. After close acquaintance with someone afflicted so badly — seizures — from passive exposures, we screen vulnerable parts of our house to minimize incoming radiation of this type. Good of this author to help make this awareness more mainstream still — tell everyone! Best mainstream N.A. piece to date was Ketcham’s at here. [this post was made 2x for seeming to fail to go through, apologies if redundant]

How refreshing, people are finally starting to do their homework and not simply buying what industry is selling them- a big fat lie. It has been well documented since the 60s when low level microwaves were used in the military that harmful biological effects were observed. It is unimaginable how we got from there to the predicament we are in now with the ubiquitous use of microwave emitting devices even in the hands of little children! Sadly we have come to expect this sort of betrayal from Big Industry but certainly not from the so called experts mandated to protect the health of Canadian citizens. It is unconceivable the health of so many have been wagered for the sake of wireless convenience. Let’s pray there is finally some sanity to clear the way to real solutions that do not require the ultimate sacrifice.

Causes to Go For Teeth Whitening

Teeth whitening are mainly completed for the Bathroom vanitiesom vanities objective. Everybody likes a perfect and dazzling white set of teeth to give a beautiful and impressive smile. A individual having improper set of teeth, uneven, shapeless and broken teeth, badly stained and yellow teeth is never observed interacting comfortably with others as he/she is constantly bothered by their poor teeth. The individuals are also ashamed of laughing freely among others as they are suffering from inferior complex and they lose their confidence. People today are attempting since the ages employing many components and strategies to make their teeth whiter but it was never straightforward to get the desired outcomes. With the support of quickly developing medical science, the modern dentistry is also extremely benefited with its novel innovations.

It has now turn out to be incredibly convenient to get the finest, fastest and safest dental treatments and quite a few showbiz celebrities, corporate personalities and top executives are taking the maximum benefits to preserve their pleasing, impressive and confident smile supporting their public image. People today are having their diverse sorts of habits of edible intake. Some of them are often put to use to consume alcoholic drinks, continuous smoking, excessive use of tea and coffee, chewing tobacco mixed with the lime, beverages and other colorful sweetening agents are largely responsible for spoiling the color of the teeth. Moreover improper cleaning of the teeth with sub-common cleaning suggests is also contributing largely into the spoilage of the teeth. The teeth develop poor stains, poor odor and yellow layer on the teeth that looks extremely displeasing to the others and harms up to a excellent extent to your smile. To get rid of this scenario, the finest way is to consult a reputed dentist who is having extensive practice in providing dependable dental solutions and suggestions. Let the dentist examine your teeth carefully and suggest you the right therapy for your teeth providing you the estimate of total therapy so that you can decide what to do the subsequent.

Artichokes: An excellent, Quick Vegetable

If you are seeking some thing in order to liven up the food, artichokes present you with a wonderful, yummy solution. This particular cookery favored is definitely entertaining to nibble on, could be speedy to prepare as well as accomplishes any “green serving” on the Five daily the Color Method regimen.

Besides becoming tasty, artichokes are usually effortlessly reduced in salt and also have absolutely no body fat or maybe bad cholesterol. They are a rich supply of vitamin C, folate as well as fibers.

There are lots of methods to appreciate artichokes; they are often steamed, boiled, cooked, sauted or maybe roasted. However for anybody who is definitely quick by the due date, artichokes possess a quick cooking time from the stove, driving them to an awesome quick-meal solution.

To help Microwave: Position just one washed as well as attached artichoke upside down in the window jar with 1/2 cup associated with mineral water, 1/2 tsp . all of lemon juice as well as fat. Include with plastic-type material place as well as prepare food about excessive Several in order to Ten minutes. Moment can vary depending on size artichoke.

When buying artichokes, choose types that squeak which has a squeeze on the actually leaves with regard to freshness as well as decide on artichokes with thorned petals and leaves, while individuals varieties possess a bigger, meatier cardiovascular. Just toned the thorns with scissors when ready to prepare yourself. The actual “jumbo”-sized artichoke is really a cookery favored and will be found in your nearby market place over summer and winter.

Artichokes could keep around a week in the plastic-type material carrier trapped in the icebox. Their top times are usually planting season as well as fall, yet new varieties manufactured by Ocean Misting are offered year-round.

To consume, take the bottom of every single petal using your front side tooth in order to strip off the “meat,In . after that throw away the rest. The actual artichoke’s center “heart” is often regarded as the tastiest part and also the treasure of the do the job. The actual come is surely an extension on the cardiovascular as well as totally edible as well as tasty.

Recipes Rice Pineapple Salad Salad

Most people like rice and pineapple. Not too many people know that they can actually  combine these two ingredients to make a wonderful salad that can satisfy their appetite and be nutritious at the same time. The following recipe for rice & pineapple salad is very easy.

Recipes: Rice & pineapple salad

Ingredients ( Serves 4 people)

1/2 cup of white vinegar

2 tablespoons of brown sugar

2 tablespoons of fresh parsley, chopped

1/2 cup of virgin olive oil

3 cups of water

1/2 cup of wild rice

1/2 cup of white rice

2 onions, chopped

1 fresh pineapple, peeled, cored and diced small

1 tablespoon of salt

Preparation

Add the white vinegar, the brown sugar and the fresh parsley in a bowl and mix well. Add the virgin olive oil and keep stirring for 2 minutes. Once the dressing is ready, put it aside.

Boil the water. Add the wild rice, cover the pot and let it cook for 12 minutes. Add the white rice, cover the pot again and let it cook for another 12 minutes, without stirring. Remove from the heat, and let both the wild and the white rice for about 7 minutes to fully absorb the water. Gently, remove the lid and stir  in order to fluff the rice. Let it cool for at least 3 minutes. 

Put the chopped onions and the pineapple in the bowl when the cooled rice is and mix them all well. Add the dressing and stir again.Last but not least, add the salt. Serve immediately.

Notes

For this salad, you  can substitute virgin olive oil with vegetable oil. If you want more intense flavor, you can also add a teaspoon of red pepper in the salad. Serve with a fresh fruit smoothie with banana and yogurt.

Salad with Feta Cheese Watermelon and Black Olives Salad Feta Cheese

The combination of feta cheese, watermelon and olive oil may seem weird at first, but the result can be surprisingly good. Three different flavors actually manage to work together beautifully and provide a healthy, nutritious, delicious meal, ideal for the summer months. It is also a fantastic way to convince young children to eat salads. Once they try it, they will want more and more! Just make sure you make enough for everyone! 

Salad with feta cheese, watermelon and black olives

Ingredients (Serves 4 people)

1  white onion, chopped into small pieces

2 tablespoons of lime juice

1 cup of chopped feta cheese

5 cups of watermelon, chopped into small cubes

1/2 cup of black olives

1/2 cup of fresh chopped rosemary

1/4 cup of fresh chopped mint

1 tablespoon of virgin olive oil

1 teaspoon of honey

Preparation

In a large bowl, put the chopped onion. Add the lime juice. In another bowl, put the chopped feta cheese , the watermelon cubes, the black olives, the chopped rosemary, the chopped mint, the virgin olive oil and the honey.  Mix well for 2 minutes.  Add the chopped onion and the lime juice in this mixture and stir for a minute. Serve immediately or keep in the fridge for 2 hours.

Notes

If you do not want the olive flavor to be too intense you can replace the olive oil with vegetable oil. Instead of rosemary, you can use thyme.  Instead of honey, you can use brown sugar. For more intense flavor, you can use a teaspoon of black or red pepper.  This salad can be served with dry white or red wine. It also goes well with a pineapple juice.  You can use a few of the black olives or  the rosemary for garnish.

Hot Chicken Coconut Salad Salad Recipes

Most people would have never thought that hot chicken and coconut could be successfully combined. Surprisingly, they actually can be combined successfully and make a wonderful salad. This salad can be eaten both for lunch and for dinner. Just give it a try, and you won’t be disappointed!

Recipes: Hot chicken & coconut salad

Ingredients ( Serves 2 people)

2 well-cooked chicken breasts

4  tomatoes, chopped into small pieces

2 chopped carrots

1 cucumber, chopped into small pieces

1/2 cup of mushrooms

1 cup of grated coconut

1 teaspoon of coconut oil

1 teaspoon of salt

Preparation

In a large bowl, put the chicken breasts, the tomatoes, the chopped carrots, the chopped cucumber and the mushrooms and mix them well. Sprinkle the mixture with the grated coconut, making sure it covers everything.  In another bowl, mix the coconut oil with the salt, and sprinkle the salad with it.  Serve immediately. 

Notes

If you want a more intense flavor, you can add one tablespoon of lemon juice in your hot chicken & coconut salad. Lemon goes wonderfully with coconut. If you don’t want the coconut flavor to be too intense, you should not use the coconut oil,or at least use only  1/2 teaspoon of coconut oil instead of 1 teaspoon. it is important for this salad to be served immediately so as to enjoy the hot chicken. Feel free to use more vegetables, or replace some of the above vegetables with some that you like more. it is important not to use too many of them though, otherwise the taste won’t be good. Hot chicken and the coconut should be the stars on this plate no matter what. Serve with dry white wine or black beer. A fresh fruit smoothie with strawberry and yogurt is a good choice too. 

Recipes Rice Salad Salad Salads Eating Healthy Losing Weight

Salads are ideal for hot summer months. They are nutritious, healthy, tasty and easy to digest. More importantly, they are easy to make. Rice salad is one of the best choices you can make. While there are many variations, the following recipe is one of the best to follow. 

Recipes: Rice salad

Ingredients (Serves 6 people)

2 cups of cooked rice

1 package of frozen peas cooked and drained

2 medium chopped carrots

1 cup of cooked, diced ham

1 celery rib,thinly sliced

5 green onions, chopped

3 hard-boiled, chopped eggs

1/2 cup of chopped parsley

1/3 cup of sweet pickle relish

2 cups of shredded Cheddar cheese 

1 tablespoon of  virgin olive oil

1 tablespoon of salt

1 tablespoon of white pepper

Preparation

In a large bowl, combine the rice, the peas, the carrots, the ham, the celery rib, the onions, the eggs, the parsley, the sweet pickle relish and the Cheddar cheese. Stir well for about 1 minute. Add the virgin olive oil, the salt and the pepper.  Chill thoroughly. Serve immediately or else keep the salad in the refrigerator. 

Notes

If you choose to keep the rice salad in the refrigerator, it is important not to keep it for more than 2 hours. Instead of olive oil, you can use vegetable oil. Instead of Cheddar cheese, you can use cottage cheese or even mozzarella. If you don’t like sweet pickle relish, you can use a little ketchup. As this salad contains so many ingredients and is so colorful, garnish is not really needed, but if you insist, you can use a few lettuce leaves for garnish and spray them with two tablespoons of mayonnaise.  If you are on a diet, it is best not to add ham, use light mayonnaise and only 1 cup of cheese, preferably Cottage cheese. If you can find fresh vegetables, you should use them instead of frozen ones. This delicious rice salad is ideal both for lunch and for dinner and if you want to break the monotony, you can skip some  of the ingredients, or replace them with other ingredients that are more easily available to you.

Eating healthy is a big part of losing weight. Salads prove that it is possible to eat healthy, and enjoy your food at the same time. The above rice salad is a recipe that can satisfy even those who usually don’t even eat salads. 

Recipes Beef and Bean Salad Salads Follow a Healthy Diet

Salads are great meal options throughout the year, but especially during the summer months. With a huge list of ingredients to choose from, it is for certain that you will find something to your liking.  A beef and been salad is an excellent choice and it is actually a lot easier to make than it may originally seem. 

Recipes: Beef and bean salad

Ingredients (Serves 4 people)

1 pound ground beef

2 cans of black beans, rinsed and drained

1 can of stewed, non-drained tomatoes

1 cup of chopped onions

2 tablespoons of garlic powder

1 package of taco seasoning mix

3 cups of shredded lettuce

1 tablespoon of parsley

1 cup of shredded Cheddar cheese

Preparation

Cook the beef in a nonstick skillet over medium heat for about 18 minutes. Drain well. Stir in the beans, the tomatoes, the onions, the garlic powder as well as the taco seasoning mix. Heat until you bring to boil.  Cook over low-medium heat for  7 minutes, stirring constantly. Spoon the beef mixture over the shredded lettuce  on a big serving platter. Spray with the parsley and the cheese. Serve immediately, or keep in the fridge for a few hours before you serve. 

Notes

Instead of black beans, you can use white beans. For less intense and more neutral flavor, you can use only 1 tablespoon of garlic powder, half a cup of chopped onions and half a pack of taco seasoning mix.  Instead of Cheddar cheese, you can use Cottage cheese. 

This beef and bean salad is extremely healthy and nutritious, as it contains lots of protein, iron, and Vitamins. Ideal for those who follow a diet and do not have  a lot of time to cook, this salad will satisfy even those who are not crazy about salads. It takes less than  30 minutes to prepare and if you want to make a bigger portion, you can eat it for two-three days in a row. To break the monotony, you can replace beef with turkey, and the tomatoes with  the same amount of cucumber or celery. On the other hand, if you wish, you can make a smaller portion of the salad and basically make it a side dish next to your main dish.  This beef and bean salad can be served with dry white wine or a fruit juice.

Gluten Free Gumbo

Gluten-free Gumbo

This is a very delicious recipe for gluten-free gumbo with a touch of Cajun flavor. Gumbo is a very popular dish here in south Louisiana. It is served on special occasions such as Mardi Gras and Christmas as well as for everyday lunch or dinner. Gumbos can be made in a variety of ways such as with chicken, sausage or seafood or a combination of all. Some recipes for gumbo are quite complicated, but this recipe will make it easy for you to prepare and serve. Gumbo is a Louisiana favorite. For a less spicier gumbo just hold the hot sauce and the cayenne pepper. I really hope that you enjoy this gumbo with a touch of Louisiana flavor.

Ingredients:

1 cup of olive oil, divided

2 yellow onions, diced

2 bell peppers, diced

2 celery stalks, diced

1/2 shallot, sliced

2 chicken breasts, boneless and skinless

1 cup of rice flour

10 cups of gluten-free chicken broth

1 pound of Andouille sausage

2 cups of frozen okra, sliced

2 tablespoons of Worcestershire sauce

1 teaspoon of filé powder

1 tablespoon of paprika

1 teaspoon of cayenne pepper

1 teaspoon of hot sauce

1 teaspoon of salt

1/2 teaspoon of black pepper

2 tablespoons of sugar

Directions:

1. Bake the chicken until well done. Let cool and remove the chicken from the bone and remove the skin. Cut chicken into small pieces.

2. In a large pot, heat 3 tablespoons of olive oil over medium heat. Add the chicken and saute until golden brown. Place the chicken in a bowl and set aside.

3. Pour the remaining olive oil into the pot and add the rice flour and simmer, constantly stirring for about 10-12 minutes to make a roux. Stir continuously so the flour will not burn. The flour will have a rich brown color when ready.

4. Add the onions celery, and bell pepper and continue to stir and cook over low heat for 15 minutes more.

5. Add the chicken broth and the chicken pieces and stir to mix well. Cover and simmer for one hour.

6. Add the sausage, shallots, hot sauce, cayenne pepper, okra, Worcestershire sauce, filé, paprika, and sugar. Cover and simmer for 1 hour stirring every 15 minutes to make sure it is not sticking. Adjust the heat as needed.

7. Remove from the heat and add the salt and black pepper. Serve hot over rice and enjoy!

Recipes Sirloin Beef Stew

SPICY BEEF STEW

This is a delicious beef stew recipe which I created once by accident, by experimenting with various bits and pieces in my store cupboard. Though it would seem as if it’s a “winter warmer” type stew, I actually find it seems to taste better in the summer, when the weather is pleasantly warm – bordering on hot – and to serve this stew outdoors, eat at a garden table under an umbrella, accompanied by lots of full-bodied red wine.

To serve 2 people, you will need……..

INGREDIENTS

2oz unsalted butter

1 tablespoon corn oil

1 large onion, peeled and very finely sliced

1 large garlic clove, peeled and very finely chopped

1 1/2lbs very lean braising steak, trimmed of all visible fat & gristle – and cut into cubes

1 tablespoon white flour, seasoned with a good pinch of black pepper

2 green chillies, stalked, favorite-seeded and finely sliced

1 flat teaspoon freshly ground black pepper

2 small drops of Tabasco

1 rounded teaspoon dried thyme

6 fairly large tomatoes

1 dried bay leaf

METHOD

Place the tomatoes in a large heat-proof bowl and cover with boiling water. Leave to stand for 10 minutes. One by one, remove each tomato and pierce the skin with a knife. Catch hold of the skin in between fingertips, and gradually ease away from the tomato until it is totally skinned. Do this with each tomato, then discard the skins. Place the skinned tomatoes on a large plate, and remove the cores – discard the cores – then chop the tomatoes finely. Keep aside until needed.

Place the seasoned flour in a large plastic bag and shake. Put the meat pieces inside the bag, and shake well until they are lightly coated with the flour. With tongs, carefully remove the meat pieces one by one and keep on a plate (separate to the tomatoes) until needed.

Over a medium heat and in a large saucepan, heat the unsalted butter and the corn oil together, stirring occasionally to blend, until the foam subsides. Cook the floured meat pieces in the oil/butter mixture, a few at a time, stirring occasionally for about 5 minutes. Remove with a slotted spoon and keep to one side. Repeat until all the meat pieces have been browned in the butter/oil mixture in this way.

Add the garlic, chillies and onion to the remaining oil/butter in the pan and fry over a medium heat, stirring frequently, until golden and translucent. Return the meat pieces to the pan and fry for one minute, stirring well, making sure they blend well with the garlic and onions.

Add the chopped tomatoes, Tabasco, black pepper, thyme and bay leaf and bring to the boil, stirring continuously.

Turn to a very low simmer, cover the pan and cook for 3 hours, stirring occasionally. This dish needs to be simmered very slowly so that the meat becomes extremely tender and the sauce thick. Cooking for less than 3 hours will result in a sauce that is too thin, as during the long cooking time, the outer meat fibers begin to break away and blend into the sauce which gives it that lovely rich thickness.

Upon serving, the sauce should be rich, thick and a reddish brownish color.

Remove the bay leaf, and serve with French bread, garlic bread or ciabatta bread and a large chilled green salad.

This is a very simple and reasonably cheap dish to make, yet tastes as though the skill of a gourmet chef has gone into making it. Enjoy !

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