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Iridology PDF Entire Course
Beginning Iridology Guide Introduction to the Course Welcome to the Herb’n Home Online Iridology Course! I have taught this same course for the past four years to many people including mothers, teachers, alternative practitioners, doctors and nurses. The response has been so overwhelming that many of my students asked me to put this same course online so they could share it with their friends. My goal in doing this is twofold – to make the information itself available to you but also to make myself available to you as well. I have been practicing Iridology professionally for the past four years and have been involved in natural healing for many years. I have found over the years that practitioners have their own unique experience and wisdom and I hope to share what I have learned with you as well as all the “book information”. The following is an outline of the course. The teaching method I use in my online course is to send the student the course one chapter at a time. When they are finished with that chapter they write to me to request the quiz and I send it to them. As you finish each quiz please send it back and I will send you the next chapter. I find that this encourages interaction between the students and myself. It also creates more of a “live” atmosphere for the student. Included in this e-mail are the first two chapters, which I have combined for the first quiz since they are both short chapters. Please read them and when you finish, please write to me to request the quiz. -
The Regulation of Food Intake, Body Fat Stores and Energy Balance in The
6. G. <so THE REGULATION OF FOOD INTAKE, BODY F.AT STORES AI{D ENERGY BALANCE IN THE MARSUPIAL SMINTHOPSIS CRASSICAUDATA A Thesis submitted by Perdita Jane lfope For the Degree of Doctor of Philosophy Department of Medicine University of Adelaide January 2000 TABLE OF CONTENTS Thesis Summary. 1 Statement of Originality 9 Dedication 10 Acknowledgments. 11 Publications Arising from This Thesis. 15 Other Publications. .. .. t7 Conference Presentations. ... 18 CHAPTER 1: THE REGULATION OF BODY WEIGHT 20 1.1 Introduction. .... I.2 The 'Set-Point' Theory of Body Weight. 2l 1.2.1 The ooncept of a 'set-point' for body weight 2I 1.2.2 Body weight 'set-points' of obese in<lividuals 23 L2.3 Does a body weight 'set-point' exist in growing m¿mmals? 23 1.2.4 The 'unsettling mythology of set-points'. 25 1.3 The Lipostatic Hypothesis..... 26 1.3.1 Evidence zuppofiing the lipostatic hl,pothesis.. 27 t.4 Nutrient Partitioning, Macronutrient Metabolism, and Diet Composition 32 L.4.1 Substrate oxidation. 32 1.4.2 Metrbolism of maoronutrients. 35 1.5 Leptin, the ob Gene and the Regulation of Body Weight.. ... 38 1.5.1 Rodent studies. 39 1.5.2 The leptin reoeptor.. 43 1.5.3 Interaction of leptin with other neurotransmitters involved in energy balance. 44 1.5.4 Leptin resistance...... 47 1.5.5 Leptin and the neuroendocrine response to starvation........ 48 1.6 The Regulation of Energy Intake. 49 1.6.1 The peripheral control of appetite. .... 50 1.6.2 The central control of appetite. -
Heterocyclic Amine Content in Commercial Ready to Eat Meat Products
ÔØ ÅÒÙ×Ö ÔØ Heterocyclic amine content in commercial ready to eat meat products Kanithaporn Puangsombat, Priyadarshini Gadgil, Terry A. Houser, Melvin C. Hunt, J. Scott Smith PII: S0309-1740(10)00455-9 DOI: doi: 10.1016/j.meatsci.2010.12.025 Reference: MESC 5281 To appear in: Meat Science Received date: 26 July 2010 Revised date: 3 December 2010 Accepted date: 14 December 2010 Please cite this article as: Puangsombat, K., Gadgil, P., Houser, T.A., Hunt, M.C. & Smith, J.S., Heterocyclic amine content in commercial ready to eat meat products, Meat Science (2010), doi: 10.1016/j.meatsci.2010.12.025 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. ACCEPTED MANUSCRIPT Heterocyclic Amine Content in Commercial Ready to Eat Meat Products a b c Kanithaporn Puangsombat , Priyadarshini Gadgil , Terry A. Houser , c c Melvin C. Hunt , J. Scott Smith a Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand, 10900 b United States Department of Agriculture, Agricultural Research Service, Manhattan, Kansas 66502 c The Department of Animal Sciences and Industry, Kansas State University, Manhattan, Kansas 66506 contact information for corresponding author: J. Scott Smith Animal Sciences & Industry 208 Call Hall Kansas State University Manhattan, KS 66506 (785) 532-1219 Fax: (785) 532-5681 E-mail: [email protected] ACCEPTED MANUSCRIPT ACCEPTED MANUSCRIPT ABSTRACT Heterocyclic amines (HCAs) are produced in meats cooked at high temperature, which are potent mutagens and a risk factor for human cancers. -
Successful Cleansing
CLEANSE & PURIFY THYSELF Revised for the 21st Century Deep, Effective Intestinal Cleansing for Transforming the Body, Mind, and Spirit CLEANSE & PURIFY THYSELF Revised for the 21st Century Deep, Effective Intestinal Cleansing for Transforming the Body, Mind, and Spirit Richard Anderson, Honorary ND and NMD Christobe Publishing 2019 Copyright © 2019 by Richard Anderson, Honorary ND and NMD All rights reserved. Duplication of this book series is prohibited. However, short excerpts may be utilized without permission if the name and author of this book are included. It is hoped that readers use this publication to come closer to their true selves and assist others in achieving greater health. First printing, © 1988. Revised 2000, 2007. ISBN: 9780966497311 Published by Christobe Publishing 1001 S Main Street, Suite #5368 Kalispell, MT 59901 Edited by Matthew Gilbert | The Island Wordsmith | Eastsound, WA Production | jamesgang creative+communications For more information, browse our website at http://www.cleanse.net. Dedication To those who read this book, are encouraged by it, and demonstrate the wisdom and strength to cleanse and purify as they strive for honesty, integrity, and love. Though we may not have met, we are brothers and sisters, friends and more. I pray that you will be rewarded along your path with experiences of love such as this story records. Together we work to make this world a better place to live. Table of Contents 1: How My Cleansing Journey Began 3 2: The Real Problem: Our Departure from Nature 11 Environment Determines -
The Case of John Dyer's Fat-Tailed Sheep and Their Tail-Trolleys
The case of John Dyer’s fat-tailed sheep and their tail-trolleys: ‘a thing to some scarce credible’* by John Goodridge Abstract The eighteenth-century English georgic poem was a compendious form and incorporated a wealth of information on many subjects, including agriculture. This essay considers an example taken from one of these poems: a description of the fat-tailed ‘Carmenian’ sheep from John Dyer’s The Fleece (1757). Comparing this with portrayals of this type of sheep in other texts, the essay focuses on a curious detail described by Dyer and others, that of how wheeled carts were constructed to protect the long tails of these sheep from harm. This has often been regarded as a traveller’s tale, but the essay argues that it is indeed true, and that the story’s dubious reputation probably springs from the fact that writers from Rabelais to Goldsmith have used it satirically. In Book II of his ambitious georgic poem on shepherding and the wool trade, The Fleece (1757), John Dyer re-tells a story, originating in Herodotus, of a breed of sheep whose tails were so big and heavy that their shepherds had to build little wheeled carts to put underneath them, to prevent them from dragging along the ground and becoming damaged. Dyer calls the breed ‘Carmenian’ sheep: WILD rove the flocks, no burdening fleece they bear, In fervid climes: nature gives nought in vain. Carmenian wool on the broad tail alone Resplendent swells, enormous in its growth: As the sleek ram from green to green removes, On aiding wheels his heavy pride he draws, And glad resigns it for the hatter’s use.1 In a short article on the subject, published in 1980, David Larson traces this ‘hoary tale’, as he calls it, through eighteenth-century English literature. -
Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East
FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries. -
Role of Vitamin a Status and Its Catabolism in the Regulation of Glucose and Lipid Homeostasis in Rats Under Physiological and Disease Conditions
University of Tennessee, Knoxville TRACE: Tennessee Research and Creative Exchange Doctoral Dissertations Graduate School 12-2014 Role of vitamin A status and its catabolism in the regulation of glucose and lipid homeostasis in rats under physiological and disease conditions Yang Li University of Tennessee - Knoxville, [email protected] Follow this and additional works at: https://trace.tennessee.edu/utk_graddiss Part of the Molecular, Genetic, and Biochemical Nutrition Commons Recommended Citation Li, Yang, "Role of vitamin A status and its catabolism in the regulation of glucose and lipid homeostasis in rats under physiological and disease conditions. " PhD diss., University of Tennessee, 2014. https://trace.tennessee.edu/utk_graddiss/3150 This Dissertation is brought to you for free and open access by the Graduate School at TRACE: Tennessee Research and Creative Exchange. It has been accepted for inclusion in Doctoral Dissertations by an authorized administrator of TRACE: Tennessee Research and Creative Exchange. For more information, please contact [email protected]. To the Graduate Council: I am submitting herewith a dissertation written by Yang Li entitled "Role of vitamin A status and its catabolism in the regulation of glucose and lipid homeostasis in rats under physiological and disease conditions." I have examined the final electronic copy of this dissertation for form and content and recommend that it be accepted in partial fulfillment of the equirr ements for the degree of Doctor of Philosophy, with a major in Nutritional Sciences. Guoxun Chen, Major Professor We have read this dissertation and recommend its acceptance: Jay Whelan, Ling Zhao, Michael Karlstad Accepted for the Council: Carolyn R. -
4:30 P. M. Thursday 16 April 1936 Yaleuniversity We Are Gathered
MEMORIAL EXERCISES IN HONOR OF LAFAYETTE BENEDICT MENDEL Sterling Professor of Physiological Chemistry Born 5 February 1872 Died 9 December 1935 Speakers PRESIDENT JAMES ROWLAND ANGELL, Presiding RUSSELL HENRY CHITTENDEN FREDERIC COLLIN WALCOTT PHOEBUS AARON LEVENE 4:30 P. M. Thursday 16 April 1936 Strathcona Hall Yale University We are gathered here to pay our tribute of admiration and respect to Lafayette Benedict Mendel, who died on December 9th last. During his long years of faithful service in this University, he endeared himself to hundreds of students who owe to him the inspiration of intellectual leadership and the severe discipline given by a learned and accurate scholar. His striking accomplishments in a relatively new field put him early in the front rank of American scientists and his entire career reflected lustre upon his Alma Mater, whom he served so devotedly. We are fortunate in having here to refresh our memories of our friend, Dr. Russell Henry Chittenden, Director-emeritus of the Sheffield Scientific School, who was Dr. Mendel's first teacher and for many years his colleague; the Honorable Frederic C. Walcott, YALE JOURNAL OF BIOLOGY AND MEDICINE, VOL. 8, NO. 6 560 YALE JOURNAL OF BIOLOGY AND MEDICINE formerly member of the United States Senate and now Commis- sioner of Welfare in Connecticut, who was a classmate; and Dr. Phoebus A. Levene of the Rockefeller Institute for Medical Research, for many years an intimate friend. Forty-five years ago there appeared in my laboratory a young man desirous of beginning the study of physiological chemistry. He came with a letter of introduction from the then Dean of Yale College, Henry P. -
Replacement of Beef Fat in Emulsion Type Sausages by Olive Oil G
REPLACEMENT OF BEEF FAT IN EMULSION TYPE SAUSAGES BY OLIVE OIL G. Yıldız -Turp M. Serdaroğlu Department of Food Engineering, Engineering Faculty, Ege University, İzmir-Turkey Key Words: emulsion, sausages, olive oil, cholesterol Introduction Fat plays a major role in the texture, juiciness and flavour of meat products, so technological aspects associated with the processing low- fat meat products include problems with texture, flavour and mouthfeel (Keeton,1994). Olive oil is the most monounsaturated vegetable oil (IOOC, 1984).Some research works have been carried out on low-fat frankfurters with olive oil showing that these products were lower in procesing yield, firmer and less juicy (Paneras and Bloukas, 1994) and they had a darker red colour (Bloukas et al., 1997) but the effect on quality depends on the formulation used (Papa et al., 2000). Interesterified olive oil was also evaluated in frankfurters (Vural and Javidipour, 2002; Vural et al., 2004) and Turkish-type salami (Javidipour et al., 2005). The aim of this study was to investigate the effects of replacing beef fat with olive oil on some characteristics of emulsion type sausages. Materials and Methods Beef and fat were separately ground through a 3 mm plate. Fat emulsion was prepared with salt, caseinat, water and soy protein. Control sample (C) was prepared with 10 % beef fat and 10% tail fat. For the other two treatments, olive oil was added at this stage 60%(O60) and 90% (O90) of the total fat amount. Ground meat was chopped in the cutter and mixed with the fat emulsion, curing ingredients, seasonings, binder and extender additives and ice. -
IOWNER of PROPERTY NAME Trumbull Associates, Mr
Form No. 10-300 (Rev. 10-74) UN1TI-D SI A IKS UhPART MHTWOF THt. INTERIOR. FOR NFS USE ONLY NATIONAL PARK SERVICE NATIONAL REGISTER OF HISTORIC PLACES RECEIVED INVENTORY « NOMINATION FORM DATE ENTERED SEE INSTRUCTIONS IN HOWTO COMPLETE NATIONAL REGISTER FORMS ____________TYPE ALL ENTRIES - COMPLETE APPLICABLE SECTIONS______ NAME HISTORIC Lafayette B. Mendel House AND/OR COMMON 18 Trumbull Street [LOCATION STREET & NUMBER 18 Trumbull Street —NOT FOR PUBLICATION CITY, TOWN CONGRESSIONAL DISTRICT New Haven — VICINITY OF 3rd STATE CODE COUNTY CODE Connecticut 09 New Haven 009 UCLASSIFICATION CATEGORY OWNERSHIP STATUS PRESENTUSE -^DISTRICT —PUBLIC X-OCCUPIED —AGRICULTURE —MUSEUM X-BUILDING(S) ^PRIVATE —UNOCCUPIED XX_cOMMERCIAL — PARK —STRUCTURE —BOTH —WORK IN PROGRESS —EDUCATIONAL —PRIVATE RESIDENCE —SITE PUBLIC ACQUISITION ACCESSIBLE —ENTERTAINMENT — RELIGIOUS —OBJECT —IN PROCESS KXYES: RESTRICTED —GOVERNMENT -.-SCIENTIFIC _ -BEING CONSIDERED _YES UNRESTRICTED ^.INDUSTRIAL —TRANSPORTATION _NO —MILITARY —OTHER IOWNER OF PROPERTY NAME Trumbull Associates, Mr. Geoffrey A. Hecht (6/20/78) Eighteen -Trumtrolrlr -Street -InGQgpcreat&d r -Me ^ -Enank -Movar-o ,. -PrestdeHt STREET & NUMBER 18 Trumbull Street CITY. TOWN STATE New Haven VICINITY OF Connecticut LOCATION OF LEGAL DESCRIPTION COURTHOUSE, REGISTRY OF DEEDS, ETC Q£ STREETS NUMBER . Orange Street CITY, TOWN STATE New Haven Connecticut REPRESENTATION IN EXISTING SURVEYS TITLE None DATE — FEDERAL -STATE __COUNTY .. .LOCAL DEPOSITORY FOR SURVEY RECORDS CITY, TOWN DESCRIPTION CONDITION CHECK ONE CHECK ONE ^EXCELLENT —DETERIORATED XX UNALTERED ^ORIGINAL SITE _GOOD Restored —RUINS —ALTERED —MOVED DATE. -FA1R xT~Unrestored -UNEXPOSED DESCRIBE THE PRESENT AND ORIGINAL (IF KNOWN) PHYSICAL APPEARANCE Eighteen Trumbull Street, the Lafayette B. Mendel House, is located in New Haven, Connecticut. The house is a two-and-one-half story brick building. -
“FOOD, YOUR FRIEND OR FOE” an Inaugural Lecture
UNIVERSITY OF PORT HARCOURT “FOOD, YOUR FRIEND OR FOE” An Inaugural Lecture By Professor (Mrs) Joyce Oronne Akaninwor BSc. MSc. (UNIBEN), PhD (UNIPORT), FHNR Department of Biochemistry, Faculty of Science INAUGURAL LECTURE SERIES NO. 131 28TH April, 2016. i DEDICATION I dedicate this inaugural lecture to: The Almighty, Omnipresent and Omniscient God. My Parents, Late Ven. S. Y. Chukuigwe (Rtd) and Matron I. C. Chukuigwe (Rtd). My darling husband, Late Sir N.N. Akaninwor, loving children: Buduka, Chinwe, Habinuchi, Manuchimso, Akpenuchi and grandchild, Maxwell Manuchimso Ndy Wenenda. ii ACKNOWLEDGEMENT Vice Chancellor Sir, permit me to appreciate and acknowledge those that made this day of my academic outing possible. First, I acknowledge my darling, amiable and charming husband, Late Sir N.N. Akaninwor for the privilege and support he gave me to work and study at the same time, irrespective of certain deprivations he must have experienced due to useful time I spent on academic work at the expense of family chores. My thanks go to my beloved children, Buduka, Chinwe, Habinuchi, Manuchimso and Akpenuchi who have always been my succour in times of tribulations as I was bearing and nurturing them alongside my studies and work; a task that was not very easy for all of us in all ramifications. My tribute goes to my Parents, Late Ven. S. Y. Chukuigwe (Rtd) and Matron I. C. Chukuigwe (Rtd) who made sure I was educated even when a girl-child education was not of priority, as well as my aunt, Chief (Dame) Eunice Igwe and her late husband, Sir I. Elechi Igwe, who nurtured me to what I am prior to my marriage; they were all indeed, my role models. -
Exposure Factors Handbook
Exposure Factors Handbook Chapter 11—Intake of Meats, Dairy Products, and Fats TABLE OF CONTENTS LIST OF TABLES ................................................................................................................................................... 11-ii 11. INTAKE OF MEATS, DAIRY PRODUCTS, AND FATS ......................................................................... 11-1 11.1. INTRODUCTION ....................................................................................................................... 11-1 11.2. RECOMMENDATIONS ............................................................................................................. 11-1 11.3. INTAKE OF MEAT AND DAIRY PRODUCTS ......................................................................... 11-6 11.3.1. Key Meat and Dairy Intake Studies ............................................................................... 11-6 11.3.1.1. U.S. EPAAnalysis of Consumption DataFrom 2003−2006 National Health and Nutrition Examination Survey (NHANES) ................................... 11-6 11.3.2. Relevant Meat and Dairy Intake Studies........................................................................ 11-7 11.3.2.1. USDA (1996a, b, 1993, 1980)―Food and Nutrient Intakes of Individuals in 1 Day in the United States ........................................................ 11-7 11.3.2.2. USDA (1999a)―Food and Nutrient Intakes by Children 1994−1996, 1998, Table Set 17 ........................................................................................... 11-8