Maggie’s Funny & awesome pics, vids and memes thread (work safe, no nudity)
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Super cool!!
I still have the skis, 3rd from the right.
All set up for backcountry touring and powder skiing. Lotta fooat
Volkl Katana
2nd pair. Broke the first set and they warrantied them.
Or grab one of those big ear hole thingies and yank it out while yelling "Frag out everyone the fuck down!"
Sirhr
Thanks... night sweats and peeing = very little rest. your info helps. Thanks again!
I appoligize for being late to the conversation, but these are all good points.
But I want to add, ...I know a woman who is gluten intolerant. I really thought this was a ploy to make her feel special. However I ran into her a couple mounts later, and (you know where the conversation went), she told me she now orders European flour through Amazon and now enjoys (homebaked) cookies, biscuits, and such. After a little research, I'm pretty sure the problem is the chemicals that are sprayed on the wheat that is grown here. Carry that over to all the foods we buy at Safeway...Albertsons... etc.
I'm not trying to sound like a prepper, but wild game has been a main stay in my (and my kids) diet for a long time.
'just sayin...
Glyphosate is suspected as a real problem but any bread or product that is made with “enriched” flour or which has added folic acid should be avoided like the plague. Most breads have a list of ingredients that rivals Dr Pepper.
Aldi sells a sourdough that has like 3 ingredients and I tolerate it fine but regular bread makes my joints into swollen pain centers.
Wheat was modified/crossed with grasses a few decades ago to increase yields and then (surprise!) people started having gluten troubles. Heirloom wheat flour is available.
Glyphosate and other chemicals ruin the gut biome and pretty much the entire body is dependent on a healthy gut.
As a guy who owns a large regional wholesale bakery, pump the brakes on some of your claims. Wheat is one of the last remaining crops to remain non GMO.
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Just keep in mind it could be almost anything. I went to several doctors who couldn't find anything wrong.
For me it was dairy but like has been said before it took me almost 2 years to figure it out.
Good luck.
This is the underlying truth about food in North America. It is essentially low key poison for many of us. Probably driven mostly by profit margin goals from food corps. Not only the chemicals, but GMO work, driven again by profit margin goals.
Rode the narrow gauge train from Durango, CO to Silverton last weekend.
I bet he shows up on time for the USA next time. Phone Co. in these parts likes to play auger roulette. Digging up the phone makes me smile
You ran into her a couple MOUNTS later?
How often do you mount her?
Is it worth the effort?
Do you have to stay over or does she come to you?
AFAF
I was taught in my automotive school that all electronics come with factory smoke. When you let it out it can never go back in and the electronic part will not work without it.
My claims about wheat are that is was crossed with grasses and is sprayed with Glyphosate. I don’t think anyone says this isn’t so.
Flour is “enriched” with folic acid, has many other things added to it. Ingredient labels plainly show it.
Approximately 1/2 or more of the population has a gene mutation (MTHFR) that prevents folic acid from being converted to folate in the body. It causes lots of troubles.
Been around here in the WNC for the past five years or so.According to the map, there be dillas in my AO but I haven’t seen em.
They can carry plague and leprosy I believe
I take oxygenate, which was life changing for digestive issues my whole life. Apparently most people can't take it for the reasons you mentioned. And I take a different one that the wife gives me in the AM, not sure which one though.Bro do you take Magnesium Glyconate? If not please try it. I used to suffer from insomnia plus I had cramps at night and brain fog especially after I had covid.
MG changed my freaking life. Take one in the morning and 2 before bed and sleep like a stone.
*edited to add, don’t take Mag Citrate like this or you will be pooping all the night long and sleep will elude you
Flour is definitely enriched. As well as malted, bleached and used to be Bromated. (Bromate now a no no) The FDA requires that we publish any and all ingredients listed which is why the legend no longer says flour, water, yeast, sugar, salt, fat etc. I will agree that while non GMO, it has definitely been altered from heritage wheats.
As to your gene mutation comment, I have no clue. I make and bake a lot of bread for a living.
Dwarf wheat... easier to grow, higher yields, less nutritional value... that and corn subsidies gave us Walmarts full of cheap food and fat people.
This was in a house I bought, smoke got out, don't know how it didn't burn the place down
Peanut butter is a tricky one.
Whole Foods use to have fresh peanut butter. A giant coffee type grinder - peanuts on top and peanut butter came out below the grinder.
Peanuts are a legume
Processed peanut butter is just sausage. Need to read the label.
Jif has fully hydrogenated vegetable oils (rapeseed and soybean), mono and diglycerides.
Salt is another strange item.
We have a world full of micro plastics.
Pakistani salt- branded as Himalayan sea salt is prehistoric and pre plastic.
All sea salt has microscopic bits of plastic.
So you have a trade off of the minerals aka impurity of the orange Himalayan salt - some is nasty so they make lamps out of it as it's too toxic to eat vs sea salt
I opt for any mined salt and not salt made from evaporated salt water.
Can pregnant people eat the fish from the San Francisco Bay or are the fish too toxic?
But we consume salt concentrated from the same water
Fish Smart Program - San Mateo County Health
Promoting Guidelines for Safe-to-Eat Fish from the San Francisco Bay and Pacific Ocean
www.smchealth.org
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Still seeds.
And probably classified by the same people who made tomatoes a vegetable and strawberries a fruit.
So, where do fruits such as bananas and tomatoes stand regarding seeds? Kinda hard to seperate.
When I was a young farmboy in the 50's and 60's the wheat variety most raised (at least on our dirt) was Waldron, a heritage wheat. I can remember Dad and Gramps hauling a truckload into the elevator for cleaning every spring for that years seeding. Some years if the harvest was a plumb, heavy crop a load was stored in the wood built seed granary. That bin was closely watched throughout the winter to insure it maintained condition for spring seeding.
Waldron was famous for long straw and heads. Very prone to wind and lodging. During harvest Gramps would pull the JD 65 combine picking up huge 18' swaths. Dad drove the trucks and I dumped in the 6" auger. A bumper was 35 bushels, less than 5% dockage was cause for celebration.
Cancer was extremely rare and very very few people were obese. Families were large, nobody had a lot of money, the churches were overflowing. On a clear night one could bounce in a Chicago AM blues station or listen to Joe Pyne.
Good times, better memories.
Wheat used to be 5-6’ tall. It sure is short now, crossed with grass.
