Rudynate

That's the fault of the study, not the reader. It is often difficult for people who are not scientists/statisticians to understand the difference between a statistical association and a causal relationship.

Just what the 23andme software predicted.

I just knew my maternal grandparents. But I just recently received information that allowed me to trace my mother's family history back to the 17th century. I was always frustrated asking her about her ancestors, because there was so little she could tell me. Apparently, my grandparents weren't very communicative. Not long ago, a Canadian woman contacted me from 23andme and wanted to compare notes to see if we were related. It turned out we were - her great-great-great grandfather was my great-great grandfather. With information I got from her, I was able to trace my mother's family history all the way back to the original ancestor who had migrated to Canada from France in the 17th century. I found a facebook group for people with that surname. They credit my ancestor for being the first migrant to the new world with that surname.

Don't confuse constitutionally-protected individual rights with the bullshit idea that everyone is free to do what they damn well please no matter how much it harms other people.

Canada has banned trans fats; the EU has banned trans fats. The UK is resisting govt. regulation of trans fats, but the food industry has proactively reduced levels of trans fats in the food supply. WHO has a goal of eliminating trans fats from the global food supply by 2023. In fact, 32 countries around the world have adopted policies regulating trans fats in the food supply. The incidence of cancer has increased. At least in the US, it is attributed to the fact that people are living longer - in any individual life, the time window for developing cancer has increased so that there are more opportunities to develop cancer. The law of unintended consequences bit us in the ass - better habits and better healthcare has inadvertently exposed us to a greater cancer risk.

What are you suggesting we do about snack foods full of trans fats in Ulan Bator?

hydrogenated fats in foods were banned by the FDA several years ago.

I don't know about undershorts, but we were required to wear T-shirts with open-collared uniforms like fatigues and khakis - it was part of the uniform. He must have had a thick hide not to wear underwear under fatigues. We sent our fatigues to the quartermaster laundry - when they came back, they were so stiff with starch that they would almost stand up by themselves. Putting on a uniform fresh from the laundry was called "breaking starch." We were expected to look ultra-neat all the time so we didn't like to break the starch in our pockets. Instead, we put our cigarettes and wallets inside of our shirts. I got so used to doing that, that I kept it up for years afterward.

Wouldn't he have asked you for it. if he thought you owed him more? Seems like he gave you a little more time because stopping at the exact time would have been awkward. I have a very good sense of time, so I just know when there is 10 or 15 minutes left. I like to chat with a guy while I take my time showering and dressing, so I make sure there's time for that. I just happen to be a proactive client, but I think it's up to the provider to manage the session flow. I think I have only made one hire where the provider called "time's up" at exactly the minute when my time was up. I only hired him that once, even though he followed up with me over and over.

My mother was an avid reader of Reader's Digest - we always had an active subscription. Sometime in the 60s she read an article in there about how bad sugary cereals and bread made from white flour were. She switched us to whole wheat bread, shredded wheat and oatmeal. We howled and protested, and she even had to work to get my father on board, but she stuck to her guns and the change was permanent - we never went back.

People are much fatter now than they were in the 60s and 70s. In the 60s really obese people, commonplace now, were a rarity - they really stood out. In my grade school, I can remember one fat girl - one in a student body of maybe 200 kids. In high school, in a student body of 1500, there were a couple fat kids. Everyone else was normal size. In the military, in the early 70s - nobody was fat. Some of the older, career soldiers were on the chubby side, but nobody was fat. Even in the 80's, although the tide was beginning to turn, really obese people were uncommon.

I don't know if that is true. When I was in high school, in Rochester, we went on a field trip to Utica. There were no McD's in Rochester at the time and we were going to stop for lunch at a McD's in Syracuse. Everyone was very excited that we got to try McD's. These weren't children from underprivilieged homes - we were all students at a cushy suburban high school whose fathers were al Kodak executives.

It was in the early 60's that the health profession started sounding the alarm about the danger of excessive cholesterol in the diet and started recommending cutting back on eggs, dairy fats and meat. As new knowledge became available, the recommendations evolved. At first it was cut cholesterol - you were supposed to replace butter with margarine and not eat more than 3 egg yolks in a week. After that, it was thought that excessive fat was the problem and the American Heart Association recommended a diet containing no more than 30% total fat. Eventually, it was decided that 30% fat wasn't low enough and you started seeing recommendations to cut total fat to 20% or even as low as 10%, with the result that people tried to cut their fat intake to ridiculous levels while stuffing themselves with foods high in sugar, salt and refined carbs and waistlines started to grow. After that, it was thought that total fat wasn't the problem but saturated fat, so red meat and dairy fats went on the chopping block, and people were encouraged to consume healthy fats like olive oil. nuts and avocados. After that, it was thought that saturated fat wasn't the problem, only certain saturated fats, so then you were supposed to not eat red meat or dairy but chicken and fish were OK. After that, eggs were rehabilitated when it was found that only certain individuals responded poorly to large amounts of dietary cholesterol. After that carbohydrates were indicted. After that it was thought that only sugar and refined carbs were bad. The newest information, which I read only a few weeks ago, is that dairy fat is not nearly the hazard that they once thought it was, so butter, cream and cheese are being rehabilitated. I am not a professional scientist but I have science background and I appreciate that our understanding evolves as the science evolves and that the healthcare profession is doing the best it can with the information it has at any given time, so I just roll with the punches.

There are only two foods I can think of that I can't tolerate - edamame and fava beans. Either of them give me serious indigestion. My kidneys don't like too much protein so no gluttonous portions of anything that is mostly protein. It was a sad day when my doc told me that a high-protein diet was not my friend.

How would you decide what is to be taxed? What exactly is "fast food?" Food from certain purveyors? Food with a prescribed nutritional content? Would you tax all take-out food no matter what it is? Would you tax Mexican food, Chinese food, Thai food, burgers, pizza? Would you exclude providers like Chipotle, whose food is arguably healthy? Education is the only answer. Dry up demand and the supply will also dry up.

Images are one thing - skin-to-skin a whole other thing.

Don't throw the baby out with the bathwater - the snack aisle also has rice cakes, peanuts, raw almonds, walnuts, etc. The fruit aisle also has items of questionable value such as bananas and pineapple. It took my husband forever to learn that fresh fruit is not a "free" food. I finally managed to convince him that he couldn't eat all the fresh fruit he wanted and he dropped a couple inches from his waist effortlessly.

It's true and not true all at the same time. As a young man I got occasional offers of cash for sex. Reflexively, I always said "I don't do that." Then afterward, I would always ask myself. "Dummy, why did you say no?"

My husband has a great talent that way. He is really good at coming up with unexpected additions of one or two herbs/spices that take a dish from good to great.

Didn't he say by implication?

My bodybuilding coach (an IFBB pro, to give you an idea of his physique) encouraged a lot of touching to feel what muscles he was activating with a particular movement.

I hear you, I learned to cook really well from Gourmet Magazine, where there wasn't a recipe that didn't have at least ten herbs and spices in it. I still use that sort of recipe from time to time, but I'm now I'm more into the artistry of making simple food taste amazing.

Marcella Hazan was a native Italian. Before you dismiss her recipe, you should try it. There's a reason it's famous. Three ingredients and simply amazing.

To me, marinara sauce is a pasta sauce, yes, but it's not "spaghetti sauce." Spaghetti sauce is the slow-cooked sauce made by Italian grandmothers everywhere. When I was a kid, my parents got spaghetti to go from an Italian restaurant called "Angie's" We sometimes had dinner there too. My father would take an empty pot to Angie's and come home with it full of spaghetti and meatballs with a bunch of sliced Italian bread. I liked to go with him - it was in a part of town where we never went so it seemed like an adventure.

When I make a red sauce - not often-, I use Marcella Hazan's famous recipe.