so this morning I got up with a fever and feeling like I have had enough now of this cold, so I took dogs out and though Hmmm I think there is some nasty weather on the way better go to sains and get what I need ............problem was unbeknown to me some how a weather warning has been given, must be on the TV and so the whole world was there, there was no parking and no trolleys and now I have just brought everything in and cleaned garden so that if it snow we can play in it and not with dog poo :) and now K has phoned and said must go to the bank now and fill up the car grrrr, so quick cup of tea (rooibos yumm) and we are off.......my head feels like a snowmans head and everything is frozen outside like I have never seen in this country before....so as the picture says, I'm going into hibernation, once I get back LOL
Tuesday, 5 January 2010
so this morning I got up with a fever and feeling like I have had enough now of this cold, so I took dogs out and though Hmmm I think there is some nasty weather on the way better go to sains and get what I need ............problem was unbeknown to me some how a weather warning has been given, must be on the TV and so the whole world was there, there was no parking and no trolleys and now I have just brought everything in and cleaned garden so that if it snow we can play in it and not with dog poo :) and now K has phoned and said must go to the bank now and fill up the car grrrr, so quick cup of tea (rooibos yumm) and we are off.......my head feels like a snowmans head and everything is frozen outside like I have never seen in this country before....so as the picture says, I'm going into hibernation, once I get back LOL
Monday, 16 November 2009
A large study was done in the UK to find out what people actually do eat , in particular children and the result was that British mothers make the same 9 recipes over and over again, resulting in this list of foods
mince
lamb
beef
pork sausages
chicken
white pasta
canned tomatoes
potatoes
carrots
frozen peas
butter
cheese
tomato sauce
white rice
white bread
jam
cereals
milk
yogurt
crisps
chocolate and sweets
cold drinks
cakes and biscuits
and the very occasional piece of fruit and small sip of water.
I have my recipes all written out and I do cook the same ones again and again and I do spend alot of time thinking about what my kids are eating so what was my list ?
onions raw chocolate
carrots goji berries
garlic raisins
celery almonds
courgette cod liver oil
tomatoes haddock
kidney beans salmon
spinach cheese
butternut feta
barley plain yogurt
leek beetroot
parsley ww pasta
potatoes homemade flapjacks
cabbage homemade banana bread
cauliflower homemade apple cake
homemade hummus broad bean dip
avocados homemade salsa
home made ciabbata homemade sweetcorn bread
frozen peas
quinoa
cucumber
bell peppers
mint
spring onions
coriander
dill
olive oil
mushrooms
tomato puree
lentils
soya milk
oats
more than 500 ml of water each day and 2 to 3 pieces of fruit in the winter and up to 6 in the summer.
and whats interesting is my kids eat alot and they do not eat school dinners, and I am still spending 1/4 of what the other moms do on food.
I should concentrate on adding more nuts and seeds.
what is your food list ?
Friday, 23 October 2009
I feel like howling today
Kids are on Holiday next week which comes at a really good time and at the end of the month I will be making sure my flu kit is in place , I will write up about it later so that if anyone reads this other than me it might inspire someone to do the same .
Swine flu cases almost double within a week
•
Swine flu vaccine: As many as 35,000 people could require hospital treatment. Photograph: Thomas Lohnes/AFP/Getty Images
Cases of swine flu in the UK have almost doubled this week, the Department of Health revealed today, as the outbreak imposes increasing pressure on intensive care beds.
So far 122 people have died after contracting the H1N1 virus and more than 500 are being treated in hospital, of whom 99 are in critical care – the highest figure since the disease emerged. Children appear to be vulnerable to higher rates of infection.
Emergency planners have, however, downgraded the UK's worst case scenario, calculating this month that as many as 1,000 people could die during the pandemic infection. Far more of the victims are likely to be younger patients, unlike the normal pattern of seasonal flu, which affects the elderly most severely.
Estimates of likely casualties have come down progressively over the past few months from an initial upper assessment of 65,000 deaths, later reduced to 19,000 and now cut back again.
The government's emergency contingency committee, Cobra, met this morning to consider the disease's progress. The number of cases has climbed over the past week from 27,000 to 53,000.
Following the deaths of two children at the same special needs school in Northern Ireland in the space of a week, those in special schools may be given extra priority for vaccination.
Revised guidance for NHS planners, released today, suggests that as many as 35,000 people could require hospital treatment during the outbreak and as much as 15% of that number may need critical care treatment.
In the peak week of the outbreak, expected sometime this winter, up to 1.5 million people could be suffering from swine flu, the new guidance suggests. A third of the UK's children could catch the virus, whereas the "clinical attack rate" for the rest of the population is expected to be around 12%. Infection rates are higher in northern England at present.
No proof swine flu is getting deadlier despite death toll
Oct 23 2009 by Madeleine Brindley, Western Mail
//
Recommend
THERE is no evidence the swine flu virus is becoming more deadly despite an increase in the number of people who have died, experts said.
Public health officials last night described the seven Welsh swine flu-related deaths as “personal tragedies” but said they were not unexpected.
Wales has been warned that the H1N1 virus will cause more deaths during the winter. But the latest government predictions suggest that fewer people will be affected by the H1N1 virus than had previously been thought.
Officials now estimate that 12% of the population – about 360,000 people in Wales – will fall ill this winter. Almost a third are expected to be children under 16.
And around 1,750 people could be admitted to hospital with swine flu over the next four months.
I wanted to save these predictions here so that we can be reminded of them as the year goes on.
The first one on the page is the London predictions and the second is Wales.
Thursday, 22 October 2009
Walked in the forest yesterday, it was so wonderful, the leaves are falling and nights are so warm and cosy.
Listen to David Icke yesterday talk for an hour on the swine flu and it was rather depressing, need to sit down today and write notes on other subliminal messages that came through while he was talking.
Keith's birthday tomorrrow :)
time ticks on and waits for no man .
Friday, 9 October 2009
http://www.guardian.co.uk/world/2009/aug/11/swine-flu-tamiflu-andrew-castle
so this is where it starts where the media now shifts from fear based preaching on the coming pandemic to , reporting on all the devestated lives from people who have taken the medication and vaccines and have died not from the flu but from the medication !
so this is where it starts where the media now shifts from fear based preaching on the coming pandemic to , reporting on all the devestated lives from people who have taken the medication and vaccines and have died not from the flu but from the medication !
Wednesday, 7 October 2009
E. Coli Path Shows Flaws in Beef Inspection
return encodeURIComponent('Stephanie Smith, 22, was left paralyzed in 2007 after eating a burger tainted by E. coli. Tracing her burger shows why eating ground beef is still a gamble.');
}
('Meat,Food Contamination and Poisoning,Accidents and Safety,Factory Farming,E Coli (Bacteria),Food,Medicine and Health,Hamburgers,Tests and Testing,Costco,Food Safety and Inspection Service,Centers for Disease Control and Prevention,American Meat Institute');
return encodeURIComponent('');
By MICHAEL MOSS
Published: October 3, 2009
Stephanie Smith, a children’s dance instructor, thought she had a stomach virus. The aches and cramping were tolerable that first day, and she finished her classes.
Skip to next paragraph
Enlarge This Image
Ben Garvin for The New York Times
Stephanie Smith, 22, was paralyzed after being stricken by E. coli in 2007. Officials traced the E. coli to hamburger her family had eaten.
Multimedia
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Anatomy of a Burger
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Stephanie Smith was in a coma for nine weeks after being infected with E. coli.
Read All Comments (593) »
Then her diarrhea turned bloody. Her kidneys shut down. Seizures knocked her unconscious. The convulsions grew so relentless that doctors had to put her in a coma for nine weeks. When she emerged, she could no longer walk. The affliction had ravaged her nervous system and left her paralyzed.
Ms. Smith, 22, was found to have a severe form of food-borne illness caused by E. coli, which Minnesota officials traced to the hamburger that her mother had grilled for their Sunday dinner in early fall 2007.
“I ask myself every day, ‘Why me?’ and ‘Why from a hamburger?’ ”Ms. Smith said. In the simplest terms, she ran out of luck in a food-safety game of chance whose rules and risks are not widely known.
Meat companies and grocers have been barred from selling ground beef tainted by the virulent strain of E. coli known as O157:H7 since 1994, after an outbreak at Jack in the Box restaurants left four children dead. Yet tens of thousands of people are still sickened annually by this pathogen, federal health officials estimate, with hamburger being the biggest culprit. Ground beef has been blamed for 16 outbreaks in the last three years alone, including the one that left Ms. Smith paralyzed from the waist down. This summer, contamination led to the recall of beef from nearly 3,000 grocers in 41 states.
Ms. Smith’s reaction to the virulent strain of E. coli was extreme, but tracing the story of her burger, through interviews and government and corporate records obtained by The New York Times, shows why eating ground beef is still a gamble. Neither the system meant to make the meat safe, nor the meat itself, is what consumers have been led to believe.
Ground beef is usually not simply a chunk of meat run through a grinder. Instead, records and interviews show, a single portion of hamburger meat is often an amalgam of various grades of meat from different parts of cows and even from different slaughterhouses. These cuts of meat are particularly vulnerable to E. coli contamination, food experts and officials say. Despite this, there is no federal requirement for grinders to test their ingredients for the pathogen.
The frozen hamburgers that the Smiths ate, which were made by the food giant Cargill, were labeled “American Chef’s Selection Angus Beef Patties.” Yet confidential grinding logs and other Cargill records show that the hamburgers were made from a mix of slaughterhouse trimmings and a mash-like product derived from scraps that were ground together at a plant in Wisconsin. The ingredients came from slaughterhouses in Nebraska, Texas and Uruguay, and from a South Dakota company that processes fatty trimmings and treats them with ammonia to kill bacteria.
Using a combination of sources — a practice followed by most large producers of fresh and packaged hamburger — allowed Cargill to spend about 25 percent less than it would have for cuts of whole meat.
Those low-grade ingredients are cut from areas of the cow that are more likely to have had contact with feces, which carries E. coli, industry research shows. Yet Cargill, like most meat companies, relies on its suppliers to check for the bacteria and does its own testing only after the ingredients are ground together. The United States Department of Agriculture, which allows grinders to devise their own safety plans, has encouraged them to test ingredients first as a way of increasing the chance of finding contamination.
Unwritten agreements between some companies appear to stand in the way of ingredient testing. Many big slaughterhouses will sell only to grinders who agree not to test their shipments for E. coli, according to officials at two large grinding companies. Slaughterhouses fear that one grinder’s discovery of E. coli will set off a recall of ingredients they sold to others.
“Ground beef is not a completely safe product,” said Dr. Jeffrey Bender, a food safety expert at the University of Minnesota who helped develop systems for tracing E. coli contamination. He said that while outbreaks had been on the decline, “unfortunately it looks like we are going a bit in the opposite direction.”
Food scientists have registered increasing concern about the virulence of this pathogen since only a few stray cells can make someone sick, and they warn that federal guidance to cook meat thoroughly and to wash up afterward is not sufficient. A test by The Times found that the safe handling instructions are not enough to prevent the bacteria from spreading in the kitchen.
return encodeURIComponent('Stephanie Smith, 22, was left paralyzed in 2007 after eating a burger tainted by E. coli. Tracing her burger shows why eating ground beef is still a gamble.');
}
('Meat,Food Contamination and Poisoning,Accidents and Safety,Factory Farming,E Coli (Bacteria),Food,Medicine and Health,Hamburgers,Tests and Testing,Costco,Food Safety and Inspection Service,Centers for Disease Control and Prevention,American Meat Institute');
return encodeURIComponent('');
By MICHAEL MOSS
Published: October 3, 2009
Stephanie Smith, a children’s dance instructor, thought she had a stomach virus. The aches and cramping were tolerable that first day, and she finished her classes.
Skip to next paragraph
Enlarge This Image
Ben Garvin for The New York Times
Stephanie Smith, 22, was paralyzed after being stricken by E. coli in 2007. Officials traced the E. coli to hamburger her family had eaten.
Multimedia
Graphic
Anatomy of a Burger
Related
Food Safety Documents
Enlarge This Image
Stephanie Smith was in a coma for nine weeks after being infected with E. coli.
Read All Comments (593) »
Then her diarrhea turned bloody. Her kidneys shut down. Seizures knocked her unconscious. The convulsions grew so relentless that doctors had to put her in a coma for nine weeks. When she emerged, she could no longer walk. The affliction had ravaged her nervous system and left her paralyzed.
Ms. Smith, 22, was found to have a severe form of food-borne illness caused by E. coli, which Minnesota officials traced to the hamburger that her mother had grilled for their Sunday dinner in early fall 2007.
“I ask myself every day, ‘Why me?’ and ‘Why from a hamburger?’ ”Ms. Smith said. In the simplest terms, she ran out of luck in a food-safety game of chance whose rules and risks are not widely known.
Meat companies and grocers have been barred from selling ground beef tainted by the virulent strain of E. coli known as O157:H7 since 1994, after an outbreak at Jack in the Box restaurants left four children dead. Yet tens of thousands of people are still sickened annually by this pathogen, federal health officials estimate, with hamburger being the biggest culprit. Ground beef has been blamed for 16 outbreaks in the last three years alone, including the one that left Ms. Smith paralyzed from the waist down. This summer, contamination led to the recall of beef from nearly 3,000 grocers in 41 states.
Ms. Smith’s reaction to the virulent strain of E. coli was extreme, but tracing the story of her burger, through interviews and government and corporate records obtained by The New York Times, shows why eating ground beef is still a gamble. Neither the system meant to make the meat safe, nor the meat itself, is what consumers have been led to believe.
Ground beef is usually not simply a chunk of meat run through a grinder. Instead, records and interviews show, a single portion of hamburger meat is often an amalgam of various grades of meat from different parts of cows and even from different slaughterhouses. These cuts of meat are particularly vulnerable to E. coli contamination, food experts and officials say. Despite this, there is no federal requirement for grinders to test their ingredients for the pathogen.
The frozen hamburgers that the Smiths ate, which were made by the food giant Cargill, were labeled “American Chef’s Selection Angus Beef Patties.” Yet confidential grinding logs and other Cargill records show that the hamburgers were made from a mix of slaughterhouse trimmings and a mash-like product derived from scraps that were ground together at a plant in Wisconsin. The ingredients came from slaughterhouses in Nebraska, Texas and Uruguay, and from a South Dakota company that processes fatty trimmings and treats them with ammonia to kill bacteria.
Using a combination of sources — a practice followed by most large producers of fresh and packaged hamburger — allowed Cargill to spend about 25 percent less than it would have for cuts of whole meat.
Those low-grade ingredients are cut from areas of the cow that are more likely to have had contact with feces, which carries E. coli, industry research shows. Yet Cargill, like most meat companies, relies on its suppliers to check for the bacteria and does its own testing only after the ingredients are ground together. The United States Department of Agriculture, which allows grinders to devise their own safety plans, has encouraged them to test ingredients first as a way of increasing the chance of finding contamination.
Unwritten agreements between some companies appear to stand in the way of ingredient testing. Many big slaughterhouses will sell only to grinders who agree not to test their shipments for E. coli, according to officials at two large grinding companies. Slaughterhouses fear that one grinder’s discovery of E. coli will set off a recall of ingredients they sold to others.
“Ground beef is not a completely safe product,” said Dr. Jeffrey Bender, a food safety expert at the University of Minnesota who helped develop systems for tracing E. coli contamination. He said that while outbreaks had been on the decline, “unfortunately it looks like we are going a bit in the opposite direction.”
Food scientists have registered increasing concern about the virulence of this pathogen since only a few stray cells can make someone sick, and they warn that federal guidance to cook meat thoroughly and to wash up afterward is not sufficient. A test by The Times found that the safe handling instructions are not enough to prevent the bacteria from spreading in the kitchen.
Tuesday, 6 October 2009
Tragic cancer jab teenager Natalie Morton was killed by tumour
By Rod Chaytor 2/10/2009
Tragic Natalie Morton died from a chest tumour and not a cervical cancer jab given just over an hour earlier, an inquest heard yesterday.
The 14-year-old's collapse after the injection on Monday prompted her NHS trust to suspend school vaccinations.
But the fears turned out to be a false alarm yesterday when it was revealed the drug did not play a major part in her death.
Pathologist Dr Alexander Kolar, who carried out the postmortem, said: "The heart was heavily infiltrated by a tumour which extended to the left lung.
"It was so severe death could have arisen at any time. The role of the immunisation appeared to be minimal."
Well this is bullshit !
I cant believe they would think people are this stupid, you know when you have a huge tumour on your heart and lungs and you are about to die within hours, you are running around on the playground , full of life without so much as a headache....yea right !!!!
By Rod Chaytor 2/10/2009
Tragic Natalie Morton died from a chest tumour and not a cervical cancer jab given just over an hour earlier, an inquest heard yesterday.
The 14-year-old's collapse after the injection on Monday prompted her NHS trust to suspend school vaccinations.
But the fears turned out to be a false alarm yesterday when it was revealed the drug did not play a major part in her death.
Pathologist Dr Alexander Kolar, who carried out the postmortem, said: "The heart was heavily infiltrated by a tumour which extended to the left lung.
"It was so severe death could have arisen at any time. The role of the immunisation appeared to be minimal."
Well this is bullshit !
I cant believe they would think people are this stupid, you know when you have a huge tumour on your heart and lungs and you are about to die within hours, you are running around on the playground , full of life without so much as a headache....yea right !!!!
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