Text 4911, 118 rader
Skriven 2010-12-12 23:43:04 av Michael Loo (1:18/200.0)
     Kommentar till en text av Jim Weller
Ärende: unpleasant topics 873
=============================
 ML> Where there's mining there's pollution. A big old tradeoff.
 JW> The Giant problem is horrendous in scope. A sad combination of
 JW> greedy mine owners, slack supervision by the feds and lack of
 JW> bonding at the outset. But it will never happen again; we've
 JW> learned. New mines must put up massive cleanup bonds in advance,
 JW> pollution standards are rigourous and the level of environmental
 JW> monitoring is high.

Points up the dangers of blind commerce-friendliness by government.
Of course trade is necessary, but there's no need to knuckle under
any time some greedy businessman says boo.

= =

 JW> generally speaking, the
 JW> higher the melting point, the more saturated the fat.
 ML> I've tried to work my mind around this but haven't succeeded in
 ML> figuring out why that should be.
 JW> I don't know why either; my knowledge of organic chemistry is
 JW> scanty.

Now, having done some reading, I've come to the conclusion that
it's more an Occamesque thing, with the generally speaking part
meaning "more often than not."

 ML> And anyhow, is the degree of
 ML> saturation a positive or negative healthwise?
 JW> General consensus is that saturated is bad.

Not at all. Especially with completely saturated stearic and
palmitic acids, whose effect is said to be neutral to positive.

Now you know I hate Wikipedia, but the below statements have stood
unchallenged for some time:

http://en.wikipedia.org/wiki/Saturated_fat
 In 2010, a meta-analysis of prospective cohort studies
 including 348,000 subjects found no statistically significant
 relationship between cardiovascular disease and dietary
 saturated fat. However, the authors noted that randomized
 controlled clinical trials in which saturated fat was replaced
 with polyunsaturated fat observed a reduction in heart disease,
 and that the ratio between polyunsaturated fat and saturated
 fat may be a key factor. In 2009, a systematic review of
 prospective cohort studies or randomized trials concluded
 that there was "insufficient evidence of association" between
 intake of saturated fatty acids and coronary heart disease,
 and pointed to strong evidence for protective factors such as
 vegetables and a Mediterranean diet and harmful factors such
 as trans fats and foods with a high glycemic index.. Pacific
 island populations who obtain 30-60% of their total caloric
 intake from fully saturated coconut fat have low rates of
 cardiovascular disease.

 An evaluation of data from Harvard Nurses' Health Study found
 that "diets lower in carbohydrate and higher in protein and
 fat are not associated with increased risk of coronary heart
 disease in women. When vegetable sources of fat and protein
 are chosen, these diets may moderately reduce the risk of
 coronary heart disease."

 Mayo Clinic highlighted oils that are high in saturated fats
 include coconut, palm oil and palm kernel oil. Those of lower
 amounts of saturated fats, and higher levels of unsaturated
 (preferably monounsaturated) fats like olive oil, peanut oil,
 canola oil, avocados, safflower, corn, sunflower, soy and
 cottonseed oils are generally healthier. However, high intake
 of saturated dairy fat does not appear to increase the risk
 of cardiovascular disease.

===
 
 JW> Icing is a British term, frosting an American one.
 JW> That was historically.
 ML> I'm not sure it's so simple. The term icing is used occasionally
 ML> in the US [and] the Brits have used the [frosting] word.
 JW> But today both terms are common in both places.
 JW> Both are used interchangeably by Canadians.
 ML> Altogether TOO convenient.
 JW> I am bilingual you know. [g]

Wash out your mouth with soap!

Which is largely made of stearic acid and should not damage
your heart any.

___------- Recipe via Meal-Master (tm) v7.04

      Title: Rosy Rhubarb Sherbet
 Categories: Desserts, Ice cream, Fruits
   Servings:  1

      4 c  Rhubarb; finely chopped             2    Egg whites
      1 c  Sugar                               2 tb Sugar
      1 ts Grated orange peel                       Toasted coconut or nuts,
    1/2 c  Orange juice                             - if desired
    1/2 c  Corn syrup

  In large saucepan, combine rhubarb and 1 cup sugar, orange peel, orange
  juice and corn syrup. Heat to boiling, stirring constantly. Reduce heat and
  cook until rhubarb is tender, about 10 min; cool. Pour into laof pan or
  freezer trays; freeze to slush consistency, about 1-2 hours. Beat egg
  whites until foamy; gradually add 2 Tbls sugar, beating continously until
  stiff peaks form. Into large bowl, spoon partialyy forzen rhubarb mix; beat
  until light and fluffy. Fold in egg whites. Return to freezer container;
  cover with plastic wrap to prevent crystals from forming. Freese until
  firm, about 3-4 hours, stirring occasionally. Allow to soften slightly;
  spoon into sherbet glasses. Garnish with toasted coconut or nuts.

  Source unrecorded

___--


___ Blue Wave/386 v2.30

--- Maximus/2 3.01
 * Origin: Paragon BBS - paragon.darktech.org - 423.926.7999 (1:18/200)