Sunday, January 29, 2012
17 boxes of "Live Lobster" being loaded onto the plane....
Saturday, January 28, 2012
Friday, January 27, 2012
Thursday, January 19, 2012
Leo Politi : "Emmet"
One of my childhood favorites. This book has been re-released by the J. Paul Getty museum.
Tuesday, January 17, 2012
Daniel's Volcano Nachos - Morgan Hill CA!
Monday, January 02, 2012
Is it safe to consume Pickles?
Health effects from pickled vegetables
The World Health Organization has listed pickled vegetables as a possible carcinogen and the British Journal of Cancer released an online 2009 review of research on pickles as increasing the risks of esophageal cancer. The report cites increases of cancer by about 100% in Chinese areas relying on pickled vegetables for nutrition. Results from the research are described as having "high heterogeneity" and suggested that further studies were necessary. However, their results stated a "The majority of subgroup analysis showed a statistically significant association between consuming pickled vegetables and Oesophageal Squamous Cell Carcinoma".[7] Since the release of the report, many people have distanced themselves from these findings, citing that cause of the increases in esophageal cancer is probably attributable to the method in which the pickles are made, notably the fungus involved and that large scale pickle manufacturer' products are not likely to cause cancer because the method of manufacturing takes less time and is frequently pasteurized, however there is no scientific evidence to support this contention. There may well be differences in Chinese pickle making that cause the observed increases in cancer vs. less traditional methods, but scientific research has not been conducted.
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The World Health Organization has listed pickled vegetables as a possible carcinogen and the British Journal of Cancer released an online 2009 review of research on pickles as increasing the risks of esophageal cancer. The report cites increases of cancer by about 100% in Chinese areas relying on pickled vegetables for nutrition. Results from the research are described as having "high heterogeneity" and suggested that further studies were necessary. However, their results stated a "The majority of subgroup analysis showed a statistically significant association between consuming pickled vegetables and Oesophageal Squamous Cell Carcinoma".[7] Since the release of the report, many people have distanced themselves from these findings, citing that cause of the increases in esophageal cancer is probably attributable to the method in which the pickles are made, notably the fungus involved and that large scale pickle manufacturer' products are not likely to cause cancer because the method of manufacturing takes less time and is frequently pasteurized, however there is no scientific evidence to support this contention. There may well be differences in Chinese pickle making that cause the observed increases in cancer vs. less traditional methods, but scientific research has not been conducted.
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