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Re: Recipe source

Bonnie, I think that same producer attempted to test every one of their cows with USDA tests, but USDA refused to sell them the kits. I think their argument was that it would give KC a marketing edge over other companies if they proved all their meat was safe. So? Their price is higher and if people want to pay for that safety seal, it should be ok. Remember the arsenic in the water in Montana or Wyoming? The President said it (or the the people there) weren't important enough to clean it up. That's what we call Administration.

neIN, Zone 5
----- Original Message ----- From: "Bonnie Holmes" <holmesbm@usit.net>
To: <gardenchat@hort.net>
Sent: Wednesday, July 26, 2006 6:39 PM
Subject: Re: [CHAT] Recipe source

I've eliminated beef due to the mad cow disease. According to some people
I know connected to the medical profession we had someone die of it in
Knoxville but no news on it. I decided to eliminate when reading about the
Kansas City beef producer whose major customer was Japan. When the first
of the mad cow diseased cattle was disclosed, Japan closed imports from the
U.S. This producer offered to use the Japanese and European testing
methods but our administration wouldn't allow it. I couldn't understand
why especially since our refusal impacted so many business people. Until I
am sure things are safe, I'm not eating the stuff.

Testing for Mad Cow Disease to Be Cut
U.S. Says It Will Monitor 110 Cattle a Day Instead of 1,000
Associated Press, Friday, July 21, 2006; A08

The Agriculture Department said yesterday that it is cutting its testing
for mad cow disease by about 90 percent, drawing protests from consumer

The current testing level -- 1,000 each day -- reflects the heightened
concern that followed the discovery of the disease in a U.S. cow in
December 2003.

Since then, tests have turned up two more cases of the disease, also known
as bovine spongiform encephalopathy, or BSE. The government says there may
be a handful of undetected cases.

"It's time that our surveillance efforts reflect what we now know is a
very, very low level of BSE in the United States," Agriculture Secretary
Mike Johanns said. "There is no significant BSE problem in the United
States, and after all of this surveillance, I am able to say there never

Critics said now is not the time to scale back on the testing, which costs
the government about $1 million per week.

"It surely will not encourage consumers in the U.S. or Japan to rush to the
store to buy more beef," said Carol Tucker Foreman, food-policy director
for Consumer Federation of America.

A second group, Consumers Union, advocates testing every slaughtered animal.

The current level of testing covers about 1 percent of the 35 million
cattle slaughtered annually. Beginning around late August, the level will
be about 110 tests per day.

Johanns's comments were applauded by industry groups such as the National
Cattlemen's Beef Association.

It noted that 110 tests per day is significantly higher than what the World
Organization for Animal Health calls for.

Johanns said he hopes the reduction will not affect negotiations on
resuming beef trade with Japan, which has pushed for at least 1,000 tests a

Japan was a huge consumer of U.S. beef before the first American case of
mad cow disease.

) 2006 The Washington Post Company

[Original Message]
From: Kitty <kmrsy@comcast.net>
To: <gardenchat@hort.net>
Date: 7/26/2006 5:47:11 PM
Subject: Re: [CHAT] Recipe source

Meat isn't such a bad thing - everything in moderation as they say.  I
low blood protein so I bruise easily and my feet have a tendency to swell
when I don't get enough protein.  The doctor prescribed more meat. Yes I
suppose I could dine on lentils and beans until they came out my ears,
I'd rather have a bit of ham or beef.

neIN, Zone 5
----- Original Message ----- From: "Jesse Bell" <silverhawk@flash.net>
To: <gardenchat@hort.net>
Sent: Wednesday, July 26, 2006 1:15 PM
Subject: Re: [CHAT] Recipe source

> In my 20's I slowly became more vegetarian. I grew up in a "meat and
> tatos" family (midwestern farmers) and my family always had a side of
> beef in the freezer. If I eat ANY meat at all now, it's poultry or > fish.
> Mostly fish. But now I have to be careful because of the amount of
> mercury they are finding in fish. *sigh* People ask me how I stay so
> thin....I don't eat much meat. I eat lots and lots of veggies and > fruit.
> I love carbs, but I don't pig out on them. My youngest step-daughter > has
> been struggling with her weight for a long time...I finally challenged
> her last month...I told her to stop eating so much meat, and completely
> STOP eating red meat for 3 months and see what happens. She is thinning
> down already. Red meat has a lot of fat, and is the hardest meat for
> your body to digest.
> james singer <islandjim1@verizon.net> wrote:
> What goes around... I guess. Back when I was younger, and knew a whole
> lot more than I know now, my doctor recommended a vegetarian diet based
> on beans and rice. Fortunately, I knew better--and continued my
> carnivore habits until I reached a svelte 220 or more pounds.
> Now that I'm more mature and have reached my senses--and made a truce,
> if not a peace, with them--I'm mostly following Lackner's advice.
> Beans, rice, chili peppers, tomatoes, onions, garlic, and [ahem] lamb
> chops.
> The lamb chops were my idea, not Jerry's.
> On Jul 26, 2006, at 11:43 AM, Johnson Cyndi D Civ 95 CG/SCSRT wrote:
>> I jumped on the low-carb bandwagon a few years back. Lost quite a bit
>> of
>> weight too. I was surprised at what I thought I couldn't give up and
>> turned
>> out not to miss at all - like potatoes and rice. I still strictly
>> limit my
>> carb intake although it has gotten boring; maybe I'll check out the
>> South
>> Beach thing too.
>> Cyndi
>> -----Original Message-----
>> From: owner-gardenchat@hort.net [mailto:owner-gardenchat@hort.net] On
>> Behalf
>> Of Andrea Hodges
>> Sent: Wednesday, July 26, 2006 3:33 AM
>> To: gardenchat@hort.net
>> Subject: Re: [CHAT] Recipe source
>> Thanks Bonnie! That sounds good, and something that I'll be able to >> eat
>> eventually. Right now I'm only eating protein and leafy greens (a few
>> mushrooms in there too) in order to get myself used to less carbs. I >> do
>> really feel better already, although a bit weird since it's so unlike
>> my
>> normal diet of lots of rice and potatoes.
>> ----- Original Message -----
>> From: "Bonnie Holmes"
>> To: "gardenchat"
>> Sent: Tuesday, July 25, 2006 11:08 PM
>> Subject: [CHAT] Recipe source
>>> The Mayo Clinic's website has recipes for various diets that might
>>> help those who need them...some of the recipes are quite good.
>>> http://www.mayoclinic.com/health/healthy-recipes/RE99999
>>> Farfalle with fresh tomato sauce
>>> Dietitian's tip: Extra-virgin olive oil is cold pressed from ripe
>>> olives using no chemicals or heat. It's the least processed of the
>>> different grades of olive oil. As a result, it retains the highest
>>> levels of antioxidants found in the oil. Antioxidants appear to
>>> protect the body from age-related changes and certain diseases.
>>> SERVES 4
>>> Ingredients
>>> 4 tomatoes, about 2 pounds total weight, peeled and seeded, then cut
>>> into 1/2-inch dices
>>> 1/2 cup fresh basil cut into slender ribbons, plus whole leaves for
>>> garnish
>>> 3 tablespoons chopped red onion
>>> 3 tablespoons extra-virgin olive oil
>>> 1 tablespoon red wine vinegar
>>> 1 clove garlic, finely minced
>>> 3/4 teaspoon salt
>>> 1/4 teaspoon freshly ground black pepper
>>> 1/2 pound farfalle (bow tie) pasta
>>> Directions
>>> To make the sauce, in a large bowl, combine the tomatoes, basil,
>>> onion, olive oil, vinegar, garlic, salt and pepper. Toss gently to
>>> mix.
>>> Fill a large pot 3/4 full with water and bring to a boil. Add the
>>> farfalle and cook until al dente (tender), 10 to 12 minutes, or
>>> according to package directions. Drain the pasta thoroughly.
>>> Divide the pasta among warmed individual bowls. Top each serving with
>>> sauce and garnish with a fresh basil leaf.
>>> Nutritional Analysis
>>> (per serving)
>>> Calories372Cholesterol0 mg
>>> Protein10 gSodium463 mg
>>> Carbohydrate58 gFiber5 g
>>> Total fat12 gPotassium662 mg
>>> Saturated fat2 gCalcium43 mg
>>> Monounsaturated fat8 g
>>> Vegetables3
>>> Carbohydrates3
>>> Fats2
>>> Starches3
>>> Nonstarchy vegetables2
>>> Fats2
>>> Grains and grain products3
>>> Vegetables3
>>> Fats and oils2
>>> Source: This recipe is one of 150 recipes collected in The New Mayo
>>> Clinic Cookbook, published by Mayo Clinic Health Information and
>>> Oxmoor House, and winner of the 2005 James Beard award.
>>> Bonnie Zone 7/7 ETN
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> Island Jim
> Southwest Florida
> 27.0 N, 82.4 W
> Hardiness Zone 10
> Heat Zone 10
> Minimum 30 F [-1 C]
> Maximum 100 F [38 C]
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