bless the jews

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gold

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#4676
Jan 15, 2013
 
The world's oceans contain gold.

Measured concentrations of gold in the Atlantic and Northeast Pacific are 50–150 fmol/L or 10–30 parts per quadrillion (about 10–30 g/km3). In general, gold concentrations for Atlantic and Pacific samples are the same (~50 fmol/L) but less certain. Mediterranean deep waters contain higher concentrations of gold (100–150 fmol/L) attributed to wind-blown dust and/or rivers. At 10 parts per quadrillion the Earth's oceans would hold 15,000 tonnes of gold.[69] These figures are three orders of magnitude less than reported in the literature prior to 1988, indicating contamination problems with the earlier data.

A number of people have claimed to be able to economically recover gold from sea water, but so far they have all been either mistaken or acted in an intentional deception. Prescott Jernegan ran a gold-from-seawater swindle in the United States in the 1890s. A British fraudster ran the same scam in England in the early 1900s.[70] Fritz Haber (the German inventor of the Haber process) did research on the extraction of gold from sea water in an effort to help pay Germany's reparations following World War I.[71] Based on the published values of 2 to 64 ppb of gold in seawater a commercially successful extraction seemed possible. After analysis of 4,000 water samples yielding an average of 0.004 ppb it became clear that the extraction would not be possible and he stopped the project.[72] No commercially viable mechanism for performing gold extraction from sea water has yet been identified. Gold synthesis is not economically viable and is unlikely to become so in the foreseeable future.
purely gold

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#4677
Jan 15, 2013
 
In Christianity gold has sometimes been associated with the extremities of utmost evil and the greatest sanctity. In the Book of Exodus, the Golden Calf is a symbol of idolatry. In the Book of Genesis, Abraham was said to be rich in gold and silver, and Moses was instructed to cover the Mercy Seat of the Ark of the Covenant with pure gold. In Christian art the halos of Christ, Mary and the Christian saints are golden.
Medieval kings were inaugurated under the signs of sacred oil and a golden crown, the latter symbolizing the eternal shining light of heaven and thus a Christian king's divinely inspired authority.

Those who had something of gold, were in possession of something of great value on Earth and a substance to
even help souls to paradise

—according to Christopher Columbus

Wedding rings have long been made of gold. It is long lasting and unaffected by the passage of time and may aid in the ring symbolism of eternal vows before God and/or the sun and moon and the perfection the marriage signifies. In Orthodox Christianity, the wedded couple is adorned with a golden crown during the ceremony, an amalgamation of symbolic rites.

In popular culture gold holds many connotations but is most generally connected to terms such as good or great, such as in the phrases: "has a heart of gold", "that's golden!", "golden moment", "then you're golden!" and "golden boy". Gold also still holds its place as a symbol of wealth and through that, in many societies, success.
pure gold

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#4678
Jan 15, 2013
 
Symbolism

Gold has been highly valued in many societies throughout the ages. In keeping with this it has often had a strongly positive symbolic meaning closely connected to the values held in the highest esteem in the society in question. Gold may symbolize power, strength, wealth, warmth, happiness, love, hope, optimism, intelligence, justice, balance, perfection, summer, harvest and the sun.

Great human achievements are frequently rewarded with gold, in the form of gold medals, golden trophies and other decorations. Winners of athletic events and other graded competitions are usually awarded a gold medal (e.g., the Olympic Games).

Many awards such as the Nobel Prize are made from gold as well. Other award statues and prizes are depicted in gold or are gold plated (such as the Academy Awards, the Golden Globe Awards, the Emmy Awards, the Palme d'Or, and the British Academy Film Awards).

Aristotle in his ethics used gold symbolism when referring to what is now commonly known as the golden mean. Similarly, gold is associated with perfect or divine principles, such as in the case of the golden ratio and the golden rule.

Gold is further associated with the wisdom of aging and fruition. The fiftieth wedding anniversary is golden. Our precious latter years are sometimes considered "golden years". The height of a civilization is referred to as a "golden age".
pure gold

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#4679
Jan 15, 2013
 
The Many Uses of Gold

The Most Useful Metal

Of all the minerals mined from the Earth, none is more useful than gold. Its usefulness is derived from a diversity of special properties. Gold conducts electricity, does not tarnish, is very easy to work, can be drawn into wire, can be hammered into thin sheets, alloys with many other metals, can be melted and cast into highly detailed shapes, has a wonderful color and a brilliant luster. Gold is a memorable metal that occupies a special place in the human mind.

When Spanish explorers first arrived in the "New World" they met the native South Americans. These two cultures had been separated by a vast ocean, they had never touched one another, they spoke different languages and lived entirely different lives. Yet they had one thing in common - they both held gold in highest esteem and used it to make some of their most important objects.

Throughout the history of our planet almost every established culture has used gold to symbolize power, beauty, purity and accomplishment. Today we continue to use gold for our most significant objects: wedding rings, Olympic medals, Oscars, Grammys, money, crucifixes and ecclesiastical art. No other substance of the same rarity holds a more visible and prominent place in our society.
q a word

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#4681
Jan 16, 2013
 
A Word About Non-Stick Cookware

Even though non-stick cookware is preferred by many people who wish to decrease levels of fat in their diets, I can't recommend it, mostly due to health and environmental concerns about perfluorooctanoic acid (PFOA), a chemical used to bond the nonstick coating to the pan. PFOA has been shown to cause cancer, low birth weight, and a suppressed immune system in laboratory animals exposed to high doses. Studies have shown the chemical to be present at low levels in the bloodstream of nine out of ten Americans, in breastmilk, and in the blood of most newborns.

A 2010 study published in the Archives of Pediatrics & Adolescent Medicine has found that it may raise cholesterol levels in children. The research found that children with the highest blood levels of these compounds had higher levels of total cholesterol and low-density lipoprotein – the so-called "bad" cholesterol – compared to children with low readings.

However, the U.S. Environmental Protection Agency (EPA) has asked eight American companies, including DuPont, maker of Teflon-brand nonstick cookware, to work towards the elimination of PFOA, which they have finally labeled a likely carcinogen, by 2015. Even if PFOA is phased out, there are concerns about toxic fumes being released from non-stick cookware if the pots are over-heated. According to DuPont, cookware with Teflon coating has a recommended maximum use temperature of 500 degrees Fahrenheit and that significant decomposition of the coating will occur only when temperatures exceed 660 degrees Fahrenheit. In 2003, the Environmental Working Group (EWG) reported that nonstick coatings "could reach 700 degrees Fahrenheit in as little as three to five minutes, releasing fifteen toxic gases and chemicals, including two carcinogens." The EWG says that toxic fumes from non-stick cookware is known to kill pet birds at much lower temperatures.

Wendy Priesnitz is the Editor of Natural Life Magazine and a journalist with 30 years of experience. She has also authored nine books. Read her blog.
q a word

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#4682
Jan 16, 2013
 
There are many types of cookware available, but no one substance seems to fit those ideal criteria.

Take aluminum, for example. It’s a great heat conductor, lightweight, inexpensive and easy to clean. However, some aluminum is dissolved into food when you are cooking acidic foods like fruits and tomatoes or anything containing vinegar. Even if there is little risk from exposure to the levels of aluminum released into food from cooking, we are exposed to aluminum cumulatively from many other environmental sources. In addition, salty water or food can pit aluminum cookware, making older pots a possible source of trace amounts of substances like arsenic and fluorides.

The more expensive anodized aluminum cookware is a safer alternative. The electro-chemical anodizing process locks in the cookware’s aluminum so that it can’t leach into food.

An alternative is aluminum or steel coated with porcelain-enamel. As long as the coating remains in good condition, the surface of these pots is durable, with no metal leaching into the food. Good quality cookware will have an extremely hard finish that is fused to the metal and won’t scratch, rust, fade or peel. However, some lower-priced cookware, which resembles porcelain-enamel, has an easily-damaged baked enamel finish.

Ironware may be a good choice for some cooks, although cast iron is heavy and you need to be careful to prevent rusting. Clean your seasoned cast ironware by scrubbing it with table salt...it acts as an abrasive and absorbs grease. Cast iron cookware releases some iron into food – one of the few instances where metal leaching into food from cooking utensils is considered desirable. Although the iron is not easily absorbed by the body, it interacts with foods and provides some beneficial dietary iron. Ironware also saves a bit of energy, since it retains heat after the element is turned off.

In one study, at room temperature, E. coli 0157 survived for 34 days on stainless steel and only four hours on copper.
Many health-conscious people swear by stainless steel cookware. But while stainless steel is relatively inert compared to other metals, the metals present in the alloy can be released into food in extremely low quantities. These metals can include nickel, molybdenum, titanium, aluminum, and carbon steel.

Researchers differ on the health effects of these metals leaching from stainless cookware. Most say that while these quantities are not hazardous to the average person, they may affect those with sensitivities. A 1995 study found that stainless steel pans contributed markedly to the levels of nickel in cooked food. In contrast, another study, also released in 1995, found only minor increases in nickel concentrations in acid foodstuffs when new stainless steel pans were used.
cookware

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#4683
Jan 16, 2013
 
Aside from the slim possibility of leaching metals, new research suggests that copper may be a better choice for cookware than stainless steel. According to a team of researchers from the University of Southampton in England, using copper pots may lower the risk of infection from potentially deadly bacteria such as E. coli 0157.

“Stainless steel is used throughout the world because of its perceived hygienic properties...But a closer look reveals scratches and marks that, on a microscopic scale, are more like valleys. It is very easy for pathogens to get into these crevices, and rubbing a cloth or brush across the surface may not be sufficient to get them out,” says Bill Keevil, the microbiologist who headed up the study.

Keevil and his team found that, at room temperature, E. coli 0157 survived for 34 days on stainless steel and only four hours on copper.

Some health experts, however, warn of high levels of cooper leaching that can occur when acidic foods are prepared in copper utensils, which can cause chemical toxicity and illness. Copper is both a toxic heavy metal and a mineral that is essential to good health. Symptoms of copper toxicity include trouble concentrating, tender calf muscles, unexplained nausea, irritability, hyperactivity, constant fatigue, and chronic joint pain.

Scientists and nutritionists agree that most diets contain enough copper to prevent a deficiency and not enough to cause toxicity. The capacity of healthy human livers to excrete copper is considerable and few cases of chronic copper poisoning have been reported.

So if you favor copper pots for their excellent heat conductivity, be sure the cooking surfaces are lined with tin or stainless steel.

Whatever your choice of cookware, keep it scrubbed scrupulously clean with soap and water, do not use harsh scouring pads or cleaners, and follow manufacturers’ care instructions.
Pottery (ceramic) and glass cookware, as well as metal with an enamel coating, are easily cleaned and can be heated to fairly high temperatures. Ceramic and enamelware cookware is glazed to resist wear and corrosion. The only real health concern about using glassware or enamelware comes from minor components used in making, glazing, or decorating them, such as pigments, lead, or cadmium. If you purchase conventional cookware from a reputable cookware store, it should be safe, since these substances are highly regulated by governments. Any product containing more than trace amounts must be labeled as decorative and not suitable for use with food. However, if you bring in glazed ceramic cookware from abroad, it may not meet our permitted levels for lead and cadmium, so caution is advised.

Once ceramic, glass or enamel cookware get chips, cracks, or crazing on the surface, it should no longer be used for cooking or serving food.

Whatever your choice of cookware, keep it scrubbed scrupulously clean with soap and water, do not use harsh scouring pads or cleaners, and follow manufacturers’ care instructions. New pots are definitely better than old ones, with the possible exception of cast iron.

And finally, if in doubt about whether or not to use it for cooking, plant flowers in that lovely looking pot that you can’t bear to part with!
cookware

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#4684
Jan 16, 2013
 
Creating a Healthy Kitchen: Guide to Natural Cookware
January 25, 2012

By now, it's likely you've heard of the harmful effects of PTFE or PFOA (chemicals used for making Teflon). We've talked about it a lot here at MightyNest. In case you're new to this discussion, PTFE is used to coat non-stick surfaces (metal pans, which are often aluminum) During manufacturing, PFOA (perflourooctanoic acid) is used to bond PTFE to the pan making it non-stick. The EPA has designated PFOA as a "likely carcinogen" and has even asked cookware manufacturers to phase out PFOA by 2015.

According to the Environmental Working Group (EWG), "The chemical PFOA pollutes over 95% of Americans' blood, including all 10 newborns surveyed in a study EWG commissioned in 2007. PFOA never breaks down in the environment, so every molecule of it produced since the 1950s or earlier will forever be in our air, water and bodies. In animals, PFOA causes cancer, birth defects and other health problems".

This is a topic we find ourselves often discussing with friends and family because it is both a common change that people are looking to make and a highly important one for better health. We cook everyday, so cooking with an unsafe material can take its collective toll.

So you're ready to replace your non-stick pans with a healthy and safe alternative, but you wonder which material is right for your needs? We've broken down the 3 safe choices: ceramic, cast iron and stainless steel to better help you decide which one(s) will benefit you. To note, all of the cookware at MightyNest is designed for healthy cooking, but the different features of each material are what stand them apart.

Ceramic, cast iron and stainless steel are all cooking surfaces that contain no harmful coating and produce no harmful PFOA gas. So, you're covered there.

CERAMIC:

PROS:

No trace metals or chemicals leach from the cooking surface of our healthy cookware. If you like to cook without oil or butter, this is a good choice.
Far-infrared cooking technology: cooks foods from both the inside and outside at the same time.
Does not retain odors, bacteria or tastes.
High Temperature cooking: can withstand extreme temperature differences without cracking.
Versatile: Use on stove-top, in the oven and broiler, even on the barbeque.

Easy to clean: non-scratch, non-toxic ceramic glaze surface. Because Xtrema is non-porous, you don’t have to worry about scratching or pitting.
Bottom line: We love cooking with xtrema cookware. The lightweight skillet is an easy go-to pan for everyday cooking. Cons: Ceramic cookware can break. Even though it's very durable, it's still fired clay--not the paper-thin-porcelain-vase type, but yes, it can break. And it is more of an investment--a good one though.

cookware

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#4685
Jan 16, 2013
 
CAST IRON:

PROS:

Cast iron is well known for its even heating, heat retention, durability and value.

Finished with a layer of soy-based vegetable oil has been evenly applied to all surfaces of cast iron cookware, then baked-on at extremely high temperatures to deeply penetrate the surface.
Every time you cook in your pan, it continues to become seasoned more and more, while helping to prevent rust and creating a permanent, natural nonstick surface.
Cast iron is durable enough to be passed on for generations.

Lodge Logic cast iron cookware in made in America.
Bottom line: Cooking with cast iron is versatile, timeless, modern and simple. Taking your skillet from stove-top to broiler oven is what cast iron is made to do. Cons: There's no getting around this: cast iron is heavy and may not be the best choice if lifting weight with your wrist is an issue. It's also a must to handwash cast iron and for some that's a deal-breaker, but for others it's part of the process.

STAINLESS STEEL:

PROS:

Tri-ply construction of high grade 18/10 stainless steel sandwiched around an aluminum core.
Helps cook foods faster and retains heat better
Even cooking with few hot spots
Heats up foods faster and uses less energy
Doesn't react with acidic foods
Durable and long lasting: expect 25 years of use
Dishwasher safe
Foods don't stick with use of oil
Bottom line: 18/10 stainless steel is a choice material for it's non-reactive quality, so you can be sure that the foods you cook will not take on another flavor. Cons: For some people who have a nickel allergy, the small percentage of nickel may pose an issue. Finally, unless your boiling water, the use of an oil is also a must. Stick with olive oil and you're in good shape.


WHAT PIECE OF HEALTHY COOKWARE IS MISSING FROM YOUR KITCHEN?
presence of GOD

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#4686
Jan 16, 2013
 
.....you will become more intimately acquainted with God's presence. God's presence in your life is your security; your safety. You can never go wrong if you remain in His presence. Give the Holy Spirit free rein, to purge out anything that shouldn't be in your heart and life. Then...get ready for heaven on earth!
presence of GOD

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#4687
Jan 16, 2013
 
The presence of God has a purifying effect on all those who submit themselves to Him and yield to His presence. It's time to put aside the things of the flesh and the cares of this world, and allow the Lord to do a purging, cleansing work in our hearts so that we can know Him in a new and living way. God is separating His people from everything that defiles so that they can grow ever closer to Him. Because you are a carrier of His anointing, God requires purity.

There are people, who once carried an anointing, who have been contaminated by the impurities of the flesh and the mind. They don't see the fullness of those things that have been promised to them, because they've compromised and allowed the corruption and contamination of the enemy to come in.

However, God is raising up an end-time army that will not be distracted; they will march through this land; they will cast out devils and lay hands on the sick. When they speak, men and women will tremble and shake, for they will know it is the voice of God.
The Advocate

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#4688
Jan 16, 2013
 
cookware wrote:
CAST IRON:
PROS:
Cast iron is well known for its even heating, heat retention, durability and value.
Finished with a layer of soy-based vegetable oil has been evenly applied to all surfaces of cast iron cookware, then baked-on at extremely high temperatures to deeply penetrate the surface.
Every time you cook in your pan, it continues to become seasoned more and more, while helping to prevent rust and creating a permanent, natural nonstick surface.
Cast iron is durable enough to be passed on for generations.
Lodge Logic cast iron cookware in made in America.
Bottom line: Cooking with cast iron is versatile, timeless, modern and simple. Taking your skillet from stove-top to broiler oven is what cast iron is made to do. Cons: There's no getting around this: cast iron is heavy and may not be the best choice if lifting weight with your wrist is an issue. It's also a must to handwash cast iron and for some that's a deal-breaker, but for others it's part of the process.
STAINLESS STEEL:
PROS:
Tri-ply construction of high grade 18/10 stainless steel sandwiched around an aluminum core.
Helps cook foods faster and retains heat better
Even cooking with few hot spots
Heats up foods faster and uses less energy
Doesn't react with acidic foods
Durable and long lasting: expect 25 years of use
Dishwasher safe
Foods don't stick with use of oil
Bottom line: 18/10 stainless steel is a choice material for it's non-reactive quality, so you can be sure that the foods you cook will not take on another flavor. Cons: For some people who have a nickel allergy, the small percentage of nickel may pose an issue. Finally, unless your boiling water, the use of an oil is also a must. Stick with olive oil and you're in good shape.
WHAT PIECE OF HEALTHY COOKWARE IS MISSING FROM YOUR KITCHEN?
Interesting. But why the sudden interest in cookware?
the way of LIFE

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#4689
Jan 16, 2013
 
The Advocate wrote:
<quoted text>
Interesting. But why the sudden interest in cookware?
thank u...
God does show us the way ....alternate health mean we have to take care of our own health....otherwise who else will? apart from God's help, God help those who help themselves first. so take great care of your health....keep praying.....for answers / solutions.. yes God is indeed merciful, his lovingkindness, compassion endures forever!!

Psalm 100:5
For the LORD is good. His unfailing love continues forever, and his faithfulness continues to each generation.

John 14:27
Peace I leave with you, my peace I give unto you: not as the world giveth, give I unto you. Let not your heart be troubled, neither let it be afraid.

GOD BLESS YOUR DAY! PEACE OF THE LORD BE WITH YOU!!
mr watchman

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#4690
Jan 16, 2013
 
The Lord God begin to bless & restore America & Israel once again as He spoken this yesterday noon!!

we wait and see the effects! soon!!

continue to claim this promises of God...

it is done!!! it's done......!! says God!

amen.

all glory to Jesus!
aluminium is out

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#4691
Jan 16, 2013
 
Why You Should Avoid Aluminum

So, what are some of your other choices for baking appliances?

What about aluminum – it's also very popular and lightweight? In fact, consumers choose metal bakeware products 73% of the time.

But I would not recommend aluminum pans for baking if you want to enjoy your golden years. Aluminum is a causal factor suspect in Alzheimer's disease.

In my experience, people dread Alzheimer's disease more than cancer and heart disease, for good reason.

Aluminum is a "reactive" metal, meaning that it reacts with salty or acidic foods to release itself into your food. Sources of aluminum include any size cookware or bakeware containers, foil, and utensils.

And many if not most aluminum bakeware manufacturers choose to coat their products with non-stick materials. So, you could face the same hazards detailed above from non-stick bakeware.

In addition, you can also face exposure to aluminum when the non-stick surface chips off your coated aluminum baking dish or pan.

So, aluminum might satisfy one of our selection criteria by being lightweight – but I feel the safety risks are too high. Plus, I'm convinced there is a better alternative available for you.
welcome ceramic

Kuala Lumpur, Malaysia

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#4692
Jan 16, 2013
 
Natural Ceramic – Your Safe and Healthy Choice

So, just like your cookware, I recommend you choose natural ceramic for your baking appliances.

This healthy choice, in addition to eating as much wholesome unprocessed foods as you possibly can, will help you take better control of your health.

As you already know, my choice for ceramic bakeware is the Mercola Healthy Bakeware. I've made sure it is one of the best offerings on the market.

And I've even bundled many baking appliances and accessories together for you in a cost-saving set.

Your 12-piece Mercola Healthy Bakeware set comes in an attractive high-gloss black finish, with wide carry handles and easy grip non-breakable silicone covers.

Plus, the ergonomically designed baking tools help prevent slippage and fit comfortably in your hand.
cast iron welcome back

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#4693
Jan 16, 2013
 
Cast Iron

Cast iron is the tried and true pan, having been used for centuries as safe and healthy cookware. If you're looking to buy a pan, consider cast iron. It is amazing at holding heat and cooking things slowly since it's thick, and will last you for the rest of your life if you take care of it properly.

It builds up a natural non-stick coating that isn't harmful, and while it can also leach small bits of iron when hot and in contact with foods, iron toxicity only happens at very high doses and isn't too serious. For people with an iron deficiency, this would actually be helpful.

Cast iron is conveniently a very healthy cookware cheap option because it's easy to produce. One thing cast iron should not be used for is to boil or cook with water, since too much iron will leach out of the pan and interfere with the absorption of the nutrients in the food. Pots made of cast iron are not a wise choice - stick with just pans for this material.

This large cast iron pan is deep, making it easy to cook a lot of vegetables, and it has a lid. The lid can also be used as a shallow pan for pancakes or other small meals, which makes this set a great value.

Taking Care Of Cast Iron

Cast iron comes either pre-seasoned, or not. If it doesn't come seasoned, then you have to season it yourself before using it for cooking. The seasoning is the natural non-stick surface that builds up. Without it, your food will stick like mad and the pan will rust, defeating the purpose of your healthy cookware.

You also have to keep this seasoning maintained, or you'll run into the same sticking and rust issues over time. Don't worry, it's super easy to do!

After cooking, DO NOT use a scouring pad or steel wool or anything on your cast iron. Just use a soft cloth or sponge, and minimal scraping. Some people don't even scrub their pans, but if you like to start fresh with no left-over flavors just give it a light scrub.

Once the pan is clean, dry it right away and put it on the stove on minimum heat for 2 minutes or so. This will evaporate any water left from washing.

When it cools a little, put a tiny amount of oil on the pan, a quarter teaspoon should do it, and rub it over the full surface with your hand. The bit of heat makes it absorb
cast iron welcome back

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#4694
Jan 16, 2013
 
The bit of heat makes it absorb into the iron.

The oil makes great moisturizer after doing dishes, so don't be scared of it. An oil sprayer (not aerosol, please...) works wonderfully for this job.

Cast iron is perfect for slow-cooking, but if you want to stir-fry or do a fast cook you need something a bit thinner than cast iron.
be set free

Kuala Lumpur, Malaysia

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#4695
Jan 16, 2013
 
Medications aren't always the answer to pain relief.

Alternative methods have been used for generations - some with success, some not.

As with any treatment, you should discuss this with your doctor. Many physicians incorporate alternative therapies with traditional medicine to find the best solutions for their patients.

If the pain is stress related, like many headaches and some backaches, some people may find stress relief

Other alternative therapies may also provide relief.

There is nothing wrong with needing pain relief - it shows that you care for your health and well-being.

In fact, if short-term pain is left untreated, it could worsen or progress to long-term pain.

Make sure you ask your health care provider for a therapy that is best suited to you.

Author: MediResource Clinical Team
filter

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#4696
Jan 16, 2013
 
Safe household water treatment and storage using ceramic drip filters: a randomised controlled trial in Bolivia.

Abstract

A randomised controlled field trial was conducted to evaluate the effectiveness of ceramic drip filters to improve the microbiological quality of drinking water in a low-income community in rural Bolivia. In four rounds of water sampling over five months, 100% of the samples were free of thermotolerant (faecal) coliforms (TTC) compared to an arithmetic mean TTC count of 1517, 406, 167 and 245 among control households which continued to use their customary sources of drinking water. The filter systems produced water that consistently met WHO drinking-water standards despite levels of turbidity that presented a challenge to other low-cost POU treatment methods. The filter systems also demonstrated an ability to maintain the high quality of the treated water against subsequent re-contamination in the home.

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