@sawboman
Forum Replies Created
-
AuthorPosts
-
So was a Russian Anti Aircraft missile battery that was photographed (with difficulty) moving away again.
The link which I posted suggested that while the researcher did see and interact with patients, she was first a foremost an endocrinologist studying the mechanisms at work within the endocrine system.
Because of the state of my hands I rarely, if ever fill in forms by hand. I scan them and type onto the scans, I can then add enough text to cover any answers. Every time I present such a form the reaction is, ‘well score two points, one for completing the form and a second because we can read the entries’. Apparently a less than 50% return rate is normal with an illegible rate well into double figures, a quarter of completed being useless was quoted.
That said I agree, most such forms were apparently designed not to be correctly completed. Their value is only to complicate, obfuscate and confuse. At those goals they excel. I also wonder how many people change their race/ethnicity and religion and other constant data between visits when they attend more than once. All of this crap needs staff, space , facilities and processing power adding to the operational costs.
It was the manual sign up ‘application process’ which wanted all sorts of information that I found surprisingly intrusive. I dropped out before going to set up and use. I had not even reached the set up or use phases.
Being able to turn off phone access demands is valuable, no doubt that would have been a different can of worms had I got that far.
While not quite on the same theme, I have been using the Google Timeline out of interest, however it has recently failed to record almost every movement. It now appears the in headphones kill or severely limit the tracking recording, Bluetooth had less to no impact. I can find no other reason for the missing data, whole days show no movement at all even when I was very much out and about.
The BBC were recently pushing a phone application. I was amazed at the level of details the software wanted before it would activate so I abandoned the request. I was left wondering quite why it needed to be so intrusive.
Drezha’s last response was right on the money, all tracking methods are just that, tracking methods, though surely the only target that really matters is the end objective? The number of steps, distance travelled is only a sub-metric if your real objective is to reach a certain weight or BMI? I may do no more than 1 mile and lose half a pound or perhaps if I am lucky, more. Another day I may record 4 or 5 miles yet my weight goes up, not down. An early night with good sleep appears to do far more for the following day – and my weight management.
I had lost 2 stone over a number of months, but several family health upsets pre-Christmas and enforced post operative activity lay-offs before and over Christmas into the New Year saw about 7 pounds come back, depressing but not a disaster. Recently it has been hard to re-establish a trend, though today I was down a pound and a half from the recent maximum. At least my BMI has stayed well below the magic 30 barrier that had been an earlier barrier and target. Going for the distant shores of a BMI below 25 is a highly attractive, but far distant pipe dream for the moment. I would probably need years not months.
The references I saw considered retirements at differing age points but be that as it may, it is clear that the loss of brain function such as varieties of dementia can arise from many different factors. I was reading the blog of Dr Katarina Kos a senior lecturer in the Medical School https://blogs.exeter.ac.uk/exeterblog/blog/2015/04/06/the-birthday-cake-dilemma/
Her identified mechanisms bring together the disparate contributors to the development of dementia genetics, social isolation, diabetes, inappropriate food intake, etc.
There has also been a whole slew of references to retirement causing earlier onset of mental deterioration. It is clearly a multifaceted problem.
While the finding may be correct, I am extremely cautious about anything where correlation and causation are so closely linked. e.g. People retire as they get older, + brain deterioration takes place in older people!
Well not everyone retires that late in life, I retired in my mid fifties, though I have not been more busy since I left ‘work’. Most of the time dealing with pretty mind activities.
There has also been a whole slew of references to retirement causing earlier onset of mental deterioration. It is clearly a multifaceted problem.
We had a mobile hog roast at the nighttime of our wedding. Had a few, always great, but heart attack material .
My son-in-law expressed an interest in a hog roast but as the wedding was late in the year it was decided that while it would have been nice if it all went well, it was too big a gamble with the weather. In the end no one starved and it was all a success. Five years of them trying to decide where, what, how, when and then less than three of months to pull it all together. Getting ‘the dress’ was a miracle, it was unpacked to go on display in the shop that morning. Our daughter went in and decided that was the one for her. The shop owner had not even seen it by that point. A hooded gatecrasher might have ruined to event but was seen and chased off in time.
Some people need a lot of salt, back in 2016 I helped Sean Conway on the cycling leg of his ridiculous triathlon around the UK. I cycled with him from Cardiff to Barry and gave him pointers on getting further easier (local knowledge). He has to add salt to virtually everything as his sweat contains 4 times as much salt as a normal persons and nobody knows why.
I lived in a ‘warm’ place where the shade temperature was up in the mid 40s C for chunks of the year. It did not matter whether it was day or night the temperature and humidity (<97%) hardly changed so physical activity required both adequate fluids and salt. After activities, I could drink three or four pints of water, without needing to go anywhere near the bathroom. Hours later when the 5th or 6th pint of water was on board, thing might start to change. Care was needed, as drinking too fast was a serious health risk, but I found it was rare to feel thirsty.
Correction, all of the main user’s ‘vans’ are now Yellow in this area.
My wife goes over every tablet for our daughter with a fine tooth comb or rather an illuminated magnifying glass, She has picked up a few oddities including some wrongly package items once or twice. She is driven potty by changes in the shape, style or colour of tablets. Any disturbance to our daughter’s regime is highly likely to have ‘consequences’, including those involving big white ‘vans’ with blue lights., though it does not always take a tablet error to need one of those.
Bob, there is a difference between a coal roast on a spit over a coal fire and anything toasted in front of the heat of the fire. I believe that vertical spits were tried at one time to go at the side of coal fires. I well remember doing toast in front of a radiant fire(?) of nutty slack when the toast acted as a sort of flack jacket to stop the bits of slate pinging round the room. Using the heat of the fire, assuming you could get the stuff to burn, certainly saved on electricity for a grill, plus you could stay close to the heat source.
I used to eat suet straight from the meat, it was not rendered and simply trimmed from the edge of the meat, either as it was or chopped onto toast. Dripping on toast is still a delicacy in my mind.
Never having lived in a house with a fire pit big enough to sustain a wood fire spit roast, let alone purchase a lump of meat of a suitable size to roast on it, I’ll take your word for its qualities Ed. I understand that the wood used should be matched to the roast. Some people are keen on using smokers to cook meat but they need large lumps of time to set up and tend.
I have not heard the term pikelets for years, we used to get them and see them on sale, but they have drifted out of my sight over the years. Correction: I now see that Tesco sell both, I guess I just did not look. Pikelets are thinner and slightly freer form items dropped on a hot surface whereas the crumpet was done in a ring and somewhat thicker. According to ‘The village Bakery‘ http://www.villagebakery.co.uk/blog/bakery-blog/pikelet-vs-crumpet-whats-the-difference/ Crumpets were originally hard, it was not until the Victorian era that they became soft and spongy as we know them today. There are suggestions that the name was from a Welsh original that became corrupted, again from ‘The village Bakery‘ “the pikelet is believed to be of Welsh origin where it was known as ‘bara piglydd, later anglicised as pikelets’”. I guess you take your choice on the historic origins of the name.
I agree the ember roast potatoes take some beating, the foil keeps the skins edible, but just thrown into the embers and left, (not for too long!) gives them a unique flavour. The skin come off and gets discarded, but the inside has its own unique flavour, well worth the effort of preparing it – if you have the facilities. I have not had bonfires or ember roasted spuds for a very long time, perhaps 55 or 60 years ago. Back then life could be fun at times.
I’m no longer a biscuit person, I stopped them a while ago, I used to enjoy chocolate wholemeal but now they taste very sugary, but have less chocolate flavour than I remembered things change, not always for the best.
Exactly so, when the people drop one and the computer has not been set up to trap the errors things do go badly and the computer cannot act alone to get it sorted out. I have been on more tablets than I would really like and most times they have come out fine. When there is a change in the middle of a cycle things get difficult. The sensible human then steps in. This time they decided that the easy way was not to mess with the schedule but to bypass the process. I received a three month top up to take me through to renewal time when I should all get resolved correctly, I hope.
When paperwork goes wrong…it take a computer to make a meal of it and a clued up human, (a dying breed in shops these days) to sort it out. I had a similar experience when changing within the EE group. The shop sorted it out. I was told it would be done by tomorrow, it was sorted out before I was home.
There are several issues in play here, cooks and chiefs are an ultra conservative lot and very resistant to changing their ways unless they decide on the change. Historically changes have had to take place, once meat was spit roasted over a wood fire, the introduction of coal saw off that process in short order and the oven surge was born.
The addition of the odd amount of added salt to special foods probably does not amount to a hill of beans, though I have never yet added salt to something before browning, e.g onions and they still give me the results I wanted. I detest crisped skin on meats, it is a bit too much like beetle wing cases. Overly crisped meat, whether bacon or anything else is not to my taste its too much like a wasted product.
The issue is its addition of large amounts to everything. In some cases a hang over from its use to preserve stuffs from spoiling. Usually the amount of salt added during cooking will lie below 25% of people’s intake. However if you eat many other processed items, bread, cereals, tinned goods, etc. they will likely exceed the 6gm RDA. In the end it is up to people to make their own choices, though I resent the mass medication by unnecessary excess addition to almost everything. I vote with my pocket and opt out of such as processed cereals and as much processed crap as possible, I cannot say I am a fan of eating out either, though that’s due in part to our unpredictable disabled daughter which makes it stressful.
Your reaction to things, foods, stings and in fact anything is not fixed, you can change your responses to a stimulus. It could be that the mushrooms are different, the garlic is different or that they are all produced by some distant factory which uses a particular oil or fat. I cannot digest some oils, your issue could be something similar. However, as someone whose garlic tolerance does not exist, I have to say it could. just could be the garlic. I believe that there are desensitising programmes which can aim to adjust your responses. Try them at your and your wallet’s peril. I like my mushrooms lightly poached or perhaps crunchy fire with a coating. I discovered how nice they can be by accident, my wife ordered them but due to a physical throat issue could not eat them, her loss, my gain.
That sparked a thought, you possibly have a physical issue in your stomach, perhaps brought on by other treatments or life itself. Erosions, ulcers and the like could play a part, even hernias or changes to gut flora could affect the issue.
It is often said that dealing with an issue in the right way is the best advertising a firm can have. Aldi is in the wrong part of town on the wrong side of the nearest town for us, but they do mail order at least some items; we found it useful before Christmas. Their service was pretty good, much better than some established older clothes shops.
The internet suggests ‘slow’ is not the only issue from which it suffers.
If you are prepared to add extra salt , sugar or anything else to everything you are allowed to do so and at your own risk.However, its removal for those with different tastes is, shall be agree, is rather difficult. I have not bought Heinz Beans for a good many years, preferring the taste of other suppliers, they use less of the seasoning so beloved by some.
The addition of salt and sugar to processed food, once used as a preservative is no longer needed. Your response appears almost an almost Pavlovian response or a trained pseudo-addiction. Why should others suffer and perhaps die because you chose an unhealthy diet? Give people an honest choice, why not or is compulsion your way, provided it conforms to your view? I noted the snide reference to the ‘food police‘ I can just imagine the antisocial networking response if medical support was withdrawn for those enjoying the self harm from their excesses. For example if their was any move to withdraw treatment for the over weight women stuffing bags of chips through the fence for their over weight kids.
Having almost eliminated the purchase and addition of sugar to drinks for the past 40 years or for that matter the addition of salt to food stuffs we find almost all much commercial food (00ps, big industry again) dreadfully over sweet and salty. Christmas treats are anything but treats as a result. I now find eating out a total lottery as to whether I can find anything edible because of the take over of so called seasoned food, where unpleasant additions (extract of burnt car tyres?) are made to hide the original flavours of the food ingredients. At least you can, should you so wish add the horrible nasties to your own food. Why should I suffer compulsory consumption of unnecessary? Do you really believe that there is no issue with over eating or the consumption of excess empty calories?
I noticed you did not respond to the point about adulterated imported food stuffs.
By the way not all dementia is Alzheimer’s. There are inherited forms, perhaps all are inherited in some way or another, just like thalassaemia; perhaps diet is completely unimportant. Some dementia is vascular dementia, caused by high blood pressure and related to excess salt and possibly genetic factors involved in metabolism; are you suggesting that they do not happen elsewhere due solely to diet?
-
AuthorPosts