Tuesday, 31 July 2012
Monday, 30 July 2012
Sunday, 29 July 2012
Thursday, 26 July 2012
Monday, 23 July 2012
the world first fountain pen......Saturday, 21 July 2012
Sunday, 15 July 2012
Saturday, 14 July 2012
Why and how microwave cooking causes cancer
(NaturalNews) The fact that modern mainstream medicine can`t fathom a connection with microwaved foods to cancer is simple: Orthodox medicine thinks nutrition and diet have nothing to do with disease. It`s focused on germs and genes. Their intervention is based on man made drugs or surgical procedures. Check out hospital food as a partial confirmation of this philosophy.
Mainstream MDs may agree that direct contact with microwave radiation causes health problems. But they can`t make the cancer causing connection to the food from microwave ovens. Hans Hertel, the heroic Swiss researcher featured in this author`s Natural News article linking cancer to microwave cooking, clears the scientific fog formed by medical science`s half-witted declarations.
Agitated Molecules
Normally cooked food is heated from the outside in. This is the normal function of thermal dynamics: heat transfers to cold. Although raw food advocates will rightfully point out the heat destroying nutrients, especially enzymes, normal cooking doesn`t create nearly as much damage as microwave cooking.
You probably know that microwave radiation heats from the inside out. How is this accomplished?
Hertel explains, "Technically produced microwaves are based on the principle of alternating current. Atoms, molecules and cells hit by this hard electromagnetic radiation are forced to reverse polarity 1 to 100 billion times a second."
"There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts.
(...) This is how microwave cooking heat is generated - friction from this violence in water molecules. Structures of molecules are torn apart, molecules are forcefully deformed (called structural isomerism) and thus become impaired in quality."
So it`s the water molecules in foods that are directly agitated first to produce frictional heat. Journalist Tom Valentine played devil`s advocate by posing this question: "What about microwaves from the sun? Are they harmful?"
Again, it`s the AC current propelling microwave ovens that create an extremely rapid polar shift of the subjected water molecules. Hertel went on to explain that the sun`s microwaves are based on a pulsating direct current. This type of microwave radiation doesn`t shear molecules because there is no rapid oscillation of polarity.
And There`s More
Besides these thermal modifications, there is direct damage to cell walls and genes from microwaves. Gene altering technology, which includes the biotech food industry, alters genes by weakening them with microwaves. Hertel explained further, "... the cells are actually broken, thereby neutralizing the electrical potentials - the very life of the cells - between the outer and inner sides of the cell membranes."
Strange and unknown compounds are created by microwave energy`s penetration into organic matter. They are called radiolytic compounds. Many scientists argue that these are created from normal cooking as well. However, Hertel`s research has indicated that far more radiolytic compounds are created by microwave cooking.
Hertel concludes that the food damaged from microwaving modifies the cellular activity in the human consumers of that food. One`s cells are forced by the damaged cells and radiolytic compounds to adapt into an emergency mode of energy production. The human cells are forced from normal cellular oxidation into the anaerobic energy production of glucose fermentation. This is a cancerous condition.
Mainstream MDs may agree that direct contact with microwave radiation causes health problems. But they can`t make the cancer causing connection to the food from microwave ovens. Hans Hertel, the heroic Swiss researcher featured in this author`s Natural News article linking cancer to microwave cooking, clears the scientific fog formed by medical science`s half-witted declarations.
Agitated Molecules
Normally cooked food is heated from the outside in. This is the normal function of thermal dynamics: heat transfers to cold. Although raw food advocates will rightfully point out the heat destroying nutrients, especially enzymes, normal cooking doesn`t create nearly as much damage as microwave cooking.
You probably know that microwave radiation heats from the inside out. How is this accomplished?
Hertel explains, "Technically produced microwaves are based on the principle of alternating current. Atoms, molecules and cells hit by this hard electromagnetic radiation are forced to reverse polarity 1 to 100 billion times a second."
"There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts.
(...) This is how microwave cooking heat is generated - friction from this violence in water molecules. Structures of molecules are torn apart, molecules are forcefully deformed (called structural isomerism) and thus become impaired in quality."
So it`s the water molecules in foods that are directly agitated first to produce frictional heat. Journalist Tom Valentine played devil`s advocate by posing this question: "What about microwaves from the sun? Are they harmful?"
Again, it`s the AC current propelling microwave ovens that create an extremely rapid polar shift of the subjected water molecules. Hertel went on to explain that the sun`s microwaves are based on a pulsating direct current. This type of microwave radiation doesn`t shear molecules because there is no rapid oscillation of polarity.
And There`s More
Besides these thermal modifications, there is direct damage to cell walls and genes from microwaves. Gene altering technology, which includes the biotech food industry, alters genes by weakening them with microwaves. Hertel explained further, "... the cells are actually broken, thereby neutralizing the electrical potentials - the very life of the cells - between the outer and inner sides of the cell membranes."
Strange and unknown compounds are created by microwave energy`s penetration into organic matter. They are called radiolytic compounds. Many scientists argue that these are created from normal cooking as well. However, Hertel`s research has indicated that far more radiolytic compounds are created by microwave cooking.
Hertel concludes that the food damaged from microwaving modifies the cellular activity in the human consumers of that food. One`s cells are forced by the damaged cells and radiolytic compounds to adapt into an emergency mode of energy production. The human cells are forced from normal cellular oxidation into the anaerobic energy production of glucose fermentation. This is a cancerous condition.
Beans and Rice provide easy long storage, low costs, and high nutrition
(NaturalNews) Failing economies and rising food prices are getting a bit scary. Then there is the talk of food shortages looming, which is scarier. It is time to discuss beans and rice again for inexpensive, tasty, filling, and nutritious food staples, which can also be easily stored for extended periods.
Buy Bulk
Avoid packaged rice and canned beans. The least expensive and most nutritious way to buy and store rice and beans is to buy organic from the bulk bins. Indian basmati rice can also be purchased in large sacks from specialty stores or online. Ironically, Ayurvedic (India's traditional medicine) doctors recommend white basmati rice over brown because it's easier to digest and almost as nutritious.
All the dry beans you buy bulk will require soaking before cooking, which is a good thing if you're concerned about phytic acid. Phytic acid (phytates) is in most grains and legumes (beans) to varying degrees, which is why some oppose a diet of mostly grains, beans, seeds, and nuts. Phytic acid tends to block minerals from being easily absorbed. (Source 1 below).
But the other side of this controversy claims that concern is exaggerated. Phytic acid helps block radiation, which is now more of a pressing issue than ever. (Source 2 below) Either way, soaking beans or rice for several hours prior to cooking does reduce phytates sufficiently, but not completely.
And it just so happens that most beans worth eating need to be soaked the night before cooking. This also results in a much shorter cooking time, a half hour or so. Brown rice can be soaked through the night also, but basmati white rice needs only to be thoroughly rinsed until the water is completely clear prior to cooking.
Lentils don't need to be soaked prior to cooking unless you're very concerned about phytic acid or phytates. In any event, whatever is soaked should not be cooked in the same water. Remove grains or beans from the soaking water and replace that water for cooking. Of course, we're talking pure water with most of the chlorine and sodium fluoride removed.
Preparation
There are several ways to boil rice that is not sticky. You can Google those methods or simply invest in a steamer that doesn't use aluminum. Beans, except for lentils, need to be soaked for eight or more hours. Overnight is efficient. You can tell when they're ready to cook because you can bite through them easily after sufficient soaking.
After you change the water, bring the beans to a boil then simmer until soft. Usually this takes a half-hour to 45 minutes max. The rice needs to simmer with a lid on it for some time, whether using a pan, rice steamer, or cooker.
This writer likes to use black beans, chick peas (garbanzo), or lentils. Basmati white rice is used most often with the black beans while garbanzos and lentils are used with brown or white basmati. Basmati rice is a long grain rice developed in India and South Asia, but grown in the USA now as well.
Parboiled white basmati is an excellent choice. Parboiling is a process of removing the husks efficiently while retaining most of the nutrition and divesting a lot of phytates. Don't confuse parboiled rice with processed instant rice. Parboiled rice takes just as long to cook as any other, 30 to 45 minutes on average. (Source 3 below)
Rice and beans combined offer a lot of nutrients, including protein, along with a healthy, high fiber content. There are many ways to put together fulfilling, tasty rice and beans dishes
Buy Bulk
Avoid packaged rice and canned beans. The least expensive and most nutritious way to buy and store rice and beans is to buy organic from the bulk bins. Indian basmati rice can also be purchased in large sacks from specialty stores or online. Ironically, Ayurvedic (India's traditional medicine) doctors recommend white basmati rice over brown because it's easier to digest and almost as nutritious.
All the dry beans you buy bulk will require soaking before cooking, which is a good thing if you're concerned about phytic acid. Phytic acid (phytates) is in most grains and legumes (beans) to varying degrees, which is why some oppose a diet of mostly grains, beans, seeds, and nuts. Phytic acid tends to block minerals from being easily absorbed. (Source 1 below).
But the other side of this controversy claims that concern is exaggerated. Phytic acid helps block radiation, which is now more of a pressing issue than ever. (Source 2 below) Either way, soaking beans or rice for several hours prior to cooking does reduce phytates sufficiently, but not completely.
And it just so happens that most beans worth eating need to be soaked the night before cooking. This also results in a much shorter cooking time, a half hour or so. Brown rice can be soaked through the night also, but basmati white rice needs only to be thoroughly rinsed until the water is completely clear prior to cooking.
Lentils don't need to be soaked prior to cooking unless you're very concerned about phytic acid or phytates. In any event, whatever is soaked should not be cooked in the same water. Remove grains or beans from the soaking water and replace that water for cooking. Of course, we're talking pure water with most of the chlorine and sodium fluoride removed.
Preparation
There are several ways to boil rice that is not sticky. You can Google those methods or simply invest in a steamer that doesn't use aluminum. Beans, except for lentils, need to be soaked for eight or more hours. Overnight is efficient. You can tell when they're ready to cook because you can bite through them easily after sufficient soaking.
After you change the water, bring the beans to a boil then simmer until soft. Usually this takes a half-hour to 45 minutes max. The rice needs to simmer with a lid on it for some time, whether using a pan, rice steamer, or cooker.
This writer likes to use black beans, chick peas (garbanzo), or lentils. Basmati white rice is used most often with the black beans while garbanzos and lentils are used with brown or white basmati. Basmati rice is a long grain rice developed in India and South Asia, but grown in the USA now as well.
Parboiled white basmati is an excellent choice. Parboiling is a process of removing the husks efficiently while retaining most of the nutrition and divesting a lot of phytates. Don't confuse parboiled rice with processed instant rice. Parboiled rice takes just as long to cook as any other, 30 to 45 minutes on average. (Source 3 below)
Rice and beans combined offer a lot of nutrients, including protein, along with a healthy, high fiber content. There are many ways to put together fulfilling, tasty rice and beans dishes
Apple iPad 3 Wi-Fi + Cellular
Also known as Apple iPad Wi-Fi + 4G Early 2012, Apple iPad 3 Wi-Fi + 4G.
CDMA available only if sold and activated for use on a CDMA network. LTE only supported on AT&T and Verizon networks in the US and Bell, Rogers, and Telus networks in Canada.
CDMA available only if sold and activated for use on a CDMA network. LTE only supported on AT&T and Verizon networks in the US and Bell, Rogers, and Telus networks in Canada.
| General | 2G Network | GSM 850 / 900 / 1800 / 1900 |
|---|---|---|
| CDMA 800 / 1900 - for Verizon | ||
| 3G Network | HSDPA 850 / 900 / 1900 / 2100 | |
| CDMA2000 1xEV-DO - for Verizon | ||
| 4G Network | LTE 700 MHz Class 17 / 2100 - for AT&T | |
| LTE 700 MHz Class 13 - for Verizon | ||
| Announced | 2012, March | |
| Status | Available. Released 2012, March 16th |
| Body | Dimensions | 241.2 x 185.7 x 9.4 mm |
|---|---|---|
| Weight | 662 g |
| Display | Type | LED-backlit IPS TFT, capacitive touchscreen, 16M colors |
|---|---|---|
| Size | 1536 x 2048 pixels, 9.7 inches (~264 ppi pixel density) | |
| Multitouch | Yes | |
| Protection | Scratch-resistant glass, oleophobic coating |
| Sound | Alert types | N/A |
|---|---|---|
| Loudspeaker | Yes | |
| 3.5mm jack | Yes |
| Memory | Card slot | No |
|---|---|---|
| Internal | 16/32/64 GB storage, 1 GB RAM |
| Data | GPRS | Yes |
|---|---|---|
| EDGE | Yes | |
| Speed | DC-HSDPA, 42 Mbps; HSDPA, 21 Mbps; HSUPA, 5.76 Mbps, LTE, 73 Mbps; Rev. A, up to 3.1 Mbps | |
| WLAN | Wi-Fi 802.11 a/b/g/n, Wi-Fi hotspot (carrier dependant) | |
| Bluetooth | Yes, v4.0 with A2DP | |
| USB | Yes, v2.0 |
| Camera | Primary | 5 MP, 2592 x 1944 pixels, autofocus, check quality |
|---|---|---|
| Features | Touch focus, geo-tagging, face detection | |
| Video | Yes, 1080p@30fps, video stabilization, check quality | |
| Secondary | Yes, VGA, 480p@30fps, videocalling over Wi-Fi only |
| Features | OS | iOS 5.1 |
|---|---|---|
| Chipset | Apple A5X | |
| CPU | Dual-core 1 GHz Cortex-A9 | |
| GPU | PowerVR SGX543MP4 (quad-core graphics) | |
| Sensors | Accelerometer, gyro, compass | |
| Messaging | iMessage, Email, Push Email, IM | |
| Browser | HTML (Safari) | |
| Radio | No | |
| GPS | Yes, with A-GPS support | |
| Java | No | |
| Colors | Black, White | |
| - MicroSIM card support only - iCloud cloud service - Twitter integration - MP4/MP3/WAV/AAC player - Photo viewer/editor - Audio&video player/editor - iBooks PDF reader - Google Maps - TV-out |
| Battery | Standard battery, Li-Po 11,560 mAh (42.5 Wh) | |
|---|---|---|
| Stand-by | Up to 720 h | |
| Talk time | Up to 9 h |
Friday, 13 July 2012
Popularity of Indian TV Dramas
These days Indian and pakistani females are very fond of Indian TV Dramas, specially Star plus dramas, these are very apopulr because in these dramas there are lot of to learn for females, routine social problems of indian and pakistani cultures are shown in this dramas,people search their own issues in these dramas and they learn how to deal with these problem which they also face,producer and director specially keep in mind to show culutural problem of subcontinent society.writer work hard to write exact problem which can reflect in front of camera,we also bring lot of interesting and popular dramas,TV channel get huge amount of sponsored from these TV Dramas and ofcourse they pay to tv artists.
Wednesday, 11 July 2012
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