So...whats for dinner?
Comments
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Laurie- I know when I was really sick a few months ago I was very fatiqed, but I was wondering if you had your iron levels checked?
Carrie- Funny story about the turkey still in the fridge LOL! I remember when I was going through chemo and had "Chemo brain" I made dinner and had twice stuffed baked potatoes and mashed potatoes, my DH said, how come there are 2 different potatoes on the placte? LOL! Hadn't even dawned on me what I did until he brought it up. Your trip on the canal sounds so lovely, I wish I could just hop in a boat from my yard and take a stroll down the lake, so neat!
Michelle- I never use to like elk,or deer or anything gamey, usually won't eat it, but not to long ago i made some elk steaks that I marinated in a teryiki sauce and it was better than I thought. We have no room in my freezer, so dont't know what we will do with all that meat if he gets one today. I cant get the toll house cookies out of my head, I have the chips for a chocolte silk pie im makeing for TG but i might just make the cookies and buy more chips later this week,LOL! Have a nice time with your dinner tonigth, glad the weather is nice there for you.
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Phew, the last of the gang left a few minutes ago. Now I have bins of decorations all over the place, but I'll organize them and start decorating tomorrow since the stuff is already in the right area of the house. We emptied a good dozen or more and the kids took away a couple bins each. Yay! Now I have just the ones for a traditional tree and still more house decorations than I will need. But until I start getting it all placed, it's hard to tell exactly what I'll use.
That beef bourguignon recipe was fabulous! I would make it again in a heartbeat and not change a thing. I made garlic bread to go with it and one of my grandsons said it was the "best in the whole world!" My daughter didn't think he would like it, so it was really a surprise. This was quite a crowd - we had 6 at the table, 3 kids at the counter and 3 guys on trays in front of the tv. Cozy is an understatement...lol! It was all fun and now I am pooped!
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Michelle- Hope you get some rest after a full day of family of fun, your dinner sounds great any special way you do your garlic bread?
I'm not going to do much decorating this year, but I do have a small tree that we bought when we went to visit my dad, some lady had brought them in to my familys restraunt to sell, she made these beautiful trees in differnent colors , white, pink, red, ect,, in memory of her daughter who died of breast cancer she gives all the proceeds to the bc awareness, we paid 60.00 for it, she put a lot of work into them, and what is great i can use it every year and just put it on my table.
Well, DH did not get his elk, i was secretly happy!!! LOL! He's going again tomorrow so he still has another chance.
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Debbie - for the garlic bread, I used a mini food processor to mix up 1/2 stick of soft butter, a drizzle of olive oil, 2 garlic cloves, 1 tablespoon fresh parsley and some salt. And I spread it on the cut slices of French bread. I put them on a cookie sheet and popped them under the broiler until they were browned.
Tonight the gang is coming to watch the Chiefs get slaughtered by the Patriots. Not sure I can bring myself to root for the Chiefs but they are such a sad team this year! I'm making a beef brisket, and then picking up some potato salad and beans. And I'll make some cole slaw. Our version of an Arrowhead tailgate party! My DH is leaving for Chicago this morning so hell miss the fun.
As for decorating, I LOVE Christmas and I love to have a huge tree.
From christmas tree This is my 2010 tree, which we had shipped to MO from Weirs Tree Farm in Colebrook, NH. It was about 8 ft, which is actually smaller than I woud have liked. It pretty much took over the whole dining room, which was fine because we never sat in there. I don't think I can get one quite that big...the room can take the height, but I don't have enough width available. Maybe I can find a tall narrow one that makes me happy.
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Michelle- Thanks for the garlic bread recipe, sounds good!! Your tree is beautiful, I miss having a real tree, Love the smell and miss decorting with family.
Very windy today, about 50 mph off and on, but starting late tonight and tomorrow we could have gust up to 100 mph they are saying, YIKES!!! We have lot of huge trees around us, thats what makes me so nervous. DH husband didnt go elk hunting today because of it.
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Michelle- I'm glad your family dinner went so well! Sometimes chaos is a good thing, especially when it is quiet at the end. Did you do Apple's recipe for your dinner? Love your pic of the tree, I love a big tree too, we always look for the biggest one to cut down.
Because Of all the water damage from the lightning strike I need to get on the ball, we lost our stockings, Christmas skirt, window lights, lights for the tree and most of the decorations I would put out around the house like the Anna Lee dolls. I don't care so much about the house stuff but we need lights and stockings! We picked our date to go cut the tree and we'll go on the 3rd so I better get my rear in gear!
Last night was chicken Caesar wraps, easy for a Sunday night. Tonight I 'm going to make chicken Marsala, which is really easy too. Not my DH's favorite, but it is one of mine. I am feeling so much better, getting my energy back and feeling more like me. Amazing how much the meds have helped!
Hope everyone had a great day!
Carrie- LOL at the roast story!! That is just awesome!
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Michelle,
Going to definitely give the Beef Bourguignon a try but, may have my husband do the fire thing....lol
That is a really pretty tree! I have a tree skirt that is almost the same as yours except instead of blue, mine is more green!! My Mom made it and gave it to me for Christmas the first year after my husband and I were married.... Have used it every year since!
Laurie,
That stinks that so much of your decorations got damaged!! We haven't had a real tree in years! Ever since the stand leaked and we didn't realize it until we took down the tree!! There was a huge rust stain on the carpet! I really miss the piney scent, though....
Debbie,
Yikes!! That's some serious wind! Stay safe!
I am curious as to what kind of tree you bought.... Can you describe it a bit further?
Well, we had meatloaf, broccoli and mashed potatoes for the kids and a Farro and squash dish for my husband and I... Yes... I am guilty of sometimes caving in to what the kids like and making it.... blush!
The plan was to just have it as leftovers today but, that meatloaf gave us the worst indigestion I think I have ever had..... Not sure I can bring myself to risk suffering that again!
Note to all of you.... If I ever invite you over for dinner and it's meatloaf..... RUN....lol
We tried floating the idea out there to our kids that maybe, in leiu of gifts, we would take a trip somewhere!! Well, that didn't go over AT ALL! It guess it doesn't matter hiw old they are, somethings you just don't mess with!0 -
Laurie - I made Ina Garten's (Barefoot Contessa) recipe for beef bourguignon. It was excellent and I'll be making it again soon.
I have a beef brisket in the oven, getting ready for our "tailgate" party tonight. I made cole slaw, bought potato salad, rolls and bbq beans. And you must have pickles - dill slices. In Kansas City, most bbq joints serve bbq with white bread - like your basic Wonder bread. We're going to make sliders so I found some small rolls, both white and whole wheat. And of course, lots of beer! DH is in Chicago and will miss tonight's version. But we'll have leftovers, of course. I'm wearing a Patriots tshirt and hoodie, and Chiefs socks. I'm so conflicted...lol!
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Michelle....the tailgate party sounds awesome...you are such an enthusiastic cook!! My girlfriend and I like making fried dill pickles and now we have brought the idea to alot of the local restaurants...the best ever to munch on with a cold beer while watching football.
OOOH Debbie batten down the hatches!! Being on a lake we get some pretty rough winds in the winter also. I always feel like one of the 3 little pigs and that my house will blow down.
Laurie so glad you are feeling better hope everyone stays healthy for the holidays.
My son just called to tell me his job gave him a 14lb turkey! I told him to leave it in Ohio and cook for all the guys in his house. Wish that had happened before I bought our turkey.
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Laurie- Glad you are feeling much better. Sorry about all your decorations, that sucks!
Seaside- I always liked my meatloaf and so did my DH but thought i would change it up a bit and found a recipe from martha stewarts Moms recipe I think it it called martha stewarts meatloaf 101 and it is fabulous, if you want the recipe i will post it.
the tree is about 2ft tall, the base and branches are white, looks like it started out as a bare tree made out of wire or plastic? But is covered in red velvet leaves with gold trim around the leaves with little gold and red balls and ribbon around it and white lights with a cord and sparkley stuff. I wanted the all white or all pink but they were already sold, love this one though. She had made like 30 or so and put them on our huge table we have when you first walk in the door at our family's restaurant and they pretty much sold in a coupld of days. I will see try and take a pic of it with my DH phone and d/l it if i can.- Funny, my DD is the same way, she would rather have presents or money instead of a trip, I would want both LOL!
Michelle- LOL! on your sports attire!!
Carrie- Yes, my stomach is a little nervous just thinking about those winds, the news casters have been know to be wrong, so im hoping they are wrong again.
I thought if we have our storm i would want some munchie in case our power went out so i made some cookies today ( chocolate chip) been wanting them since Michelle ;-))) what could of been a slight mishap turned out good. I put the cookies in the oven and had grilled a cheese sandwich at the same time, I went and ate my sandwich and then realized i had forgotton about my cookies they were in there for about 30 minutes (only suppose to cook for 10-12 minutes) so i run in the kitchen and they were just cooked to perfection, i realized i had turned off my oven when i turned off my stove, so i guess its a good thing i turned the oven off or i would of had burnt cookies LOL!
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Debbie,
I think I have a better picture of what you tree looks like... Sounds really pretty!
Would love your recipe for meatloaf.... I do like a good meatloaf just, apparently, not mine! Glad to hear that the grilled cheese saved the cookies...lol. Now I'm craving both!!!
Batten down the hatches and enjoy those cookies with, or without, power!0 -
Joyce- So glad you checked in, You have been on my mind. I hope you got your house back to normal again. Have a wonderful Thanks-Giving - Love and hugs!
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Seaside- here is the meatloaf recipe, If you try it, I hope you enjoy!!
Ingredients
- 4 slices white bread, torn into pieces
- 2 1/2 pounds ground beef
- 1 medium yellow onion, peeled and cut into eighths
- 2 cloves garlic
- 2 stalks celery, cut into 2-inch pieces
- 2 carrots, peeled and cut into 2-inch pieces
- 1/2 cup flat-leaf parsley leaves
- 1 large egg
- 1 cup ketchup
- 3 teaspoons dry mustard
- 1 tablespoon coarse salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons brown sugar
Directions
- Heat oven to 375 degrees. Place bread in the bowl of a food processor fitted with the steel blade; pulse until fine crumbs form. Transfer to a medium bowl, and add ground beef.
- Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with the steel blade; pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.
- Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth.
- Brush mixture over meatloaf; place in the oven with a baking pan set on the rack below to catch drippings. Cook until a meat thermometer inserted in the center reads 160 degrees, about 90 minutes. If top gets too dark, cover with foil, and continue baking.
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I just made one of my two cranberry relishes.
I can't find the recipe for my Mom's Cranberry relish it has a package of whole cranberries, an orange sugar and walnuts.
She used to use her metal grinder which I have hers and mine. But I use my food processer. I just pulse it otherwise too much spin will ruin the relish, it will turn into mush.
I think I add 3/4 c of sugar also. Does anyone remember?
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The Cranberry Sauce I just made is different.
1 c sweetened cranberry juice
1/4 c sugar
12 oz fresh cranberries
1/4 c dried cranberries
1 1 inch piece of fresh ginger
1 sprig fresh thyme (I had to run down to the garden for that ingredient)
Stir in 2 tbl apricot preserves for an added touch of sweetness.
Cook all of the ingredients in a med saucepan until the fresh berries burst and the dried cranberries plump--about 8 mins. Discard ginger & thyme sprig and let cool. Chill for and serve.
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Deb- Your cranberries sounds really good, I have not made it in a long time so dont really have a good recipe for it.
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The cranberry relish sounds good. What do you do with it? Do you just serve it as a side?
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Deb - your mom's cranberry relish sounds like a recipe that used to be on the Ocean Spray cranberry bag. Here's one I found - doesn't have the nuts but you can just grind them in.
http://www.food.com/recipe/ocean-spray-fresh-cranberry-orange-relish-396869.
I make my cranberry sauce with Splenda and a package of sugar-free raspberry jello. I like the whole berry sauce without too much other stuff. When you use splenda, you need the jello to help the sauce "set" because normally the sugar does that for you. I probably could use unflavored gelatin, but the sugar-free raspberry works really well and is nice and easy.
I'm going to make the mashed potatoes and butter pecan squash to take to my son's house. I have a recipe for the squash in a 3-ring binder that I've not yet found - it must be in an unopened box somewhere. I think I can wing it, though. I use buttercup rather than butternut squash - it's a little drier and sweeter. When I was young, I wouldn't eat squash at all. Someone turned me on to buttercup and now I love it. Cut it in quarters, steam it in a little liquid in the microwave, then scoop it out of the skin. You can't really peel it raw. Then mash it with a little cream, butter, cinnamon, pinch of salt and sweetener if it needs it. Stir in some finely chopped pecans. Then put it in a casserole and top it with more chopped pecans. I don't measure this kind of stuff, so I just do it "to taste."
Laurie and Joyce - take it easy so you have energy for turkey day festivities...and all the work that comes with being the hostess with the mostest!
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baked chicken, baked acorn squash with a bit of sausage i think, or maybe plain.. i don't know. I don't fix it often. should I add butter and brown sugar?
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Thanks Debbie! That recipe even looks better than the one I used! Bet it tastes a lot better too!
Deborye,
That cranberry relish with ginger and thyme sounds very different! I wrote that one down....
Michelle,
I didn't like winter squash either for a very long time.... Love it now and both my kids will even eat it! Good tip on the squash... I peeled a butternut squash 2 days ago and my arm is still sore!
Apple,
I would think either or both would be delicious! Or maybe a drizzle of real maple syrup....mmmm!0 -
i never used to like butternut squash either, but now i love it, i mix softened butter, brown sugar, cinnammon, and maple surup melt in a microwave and mix in with the squash.
Our power was off all night been off and on all morning,, had and continueing to have heavy rains and winds, suppose to get worse, there are already trees down, and the thunder is as loud as i have ever heard it,
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February 11, 2009 8:41 PM
Link Eyed Between Beef And Cancer
By Jaime Holguin
(CBS) In feed lots across the country, beef cattle are given growth hormones to make them fatter faster, to save money.
Now questions are being raised about one of the most widely-used hormones, Zeranol, a synthetic estrogen implanted in cattle. A series of tests done for the Pentagon show a possible link between breast cancer and Zeranol.
In the lab, researchers at Ohio State University mixed beef from Zeranol-treated cows with human breast cancer cells and saw "significant" cancer cell growth -- in some cases at levels 30 times lower than the government says is safe.
Concerned about possible long-term effects, they write: "consumption of food ... derived from ... animals treated with Zeranol poses a potential health risk to consumers."
"We know that Zeranol and some of the synthetic hormones used in cattle production are estrogens, and we know that breast cancer is dependent upon estrogen," says Lou Guillette, a biologist at the University of Florida.
In his own research, Guillette examined the effects of hormones coming off cattle feedlots and getting into the water. The study, funded by the European Union, which bans beef hormones, found serious damage to the reproductive systems of fish downstream from a Nebraska feedlot.
"It certainly raises a red flag for us," says Guillette. "What it suggests is that there are very potent hormones that are coming off of these feedlots that are going into the environment."
Andrea Martin, the founder of the Breast Cancer Fund, says there needs to be more research into what women are exposed to that might be causing breast cancer.
"We feel there are preventable causes of breast cancer," says Martin. "In the last 50 years, it's almost tripled, and there's no reason to think it won't keep increasing."
As a breast cancer survivor, Martin says women in particular need to be aware of the risks.
"It's really a matter of women waking up and demanding to know what is in their products in their food. And what effect it has on their bodies," she says.
But the cattle industry says the minute amount of Zeranol found in beef poses no threat.
"My wife and my four daughters eat beef on a regular basis," says Gary Weber, of the National Cattlemen's Beef Association. "I've reviewed all this science, and I'm confident that beef is safe and wholesome for consumers.
Weber initially said levels of Zeranol found in beef were "57,000 times less, literally, than what the FDA has determined is safe."
However, a day after this CBS report aired, his organization said the figure was wrong. The levels of the drug are 5,700 less than what the FDA has determined is safe -- in effect, 10 times higher than the first estimate.
The manufacturer of Zeranol says the drug is FDA approved as "safe and effective" and adds, "there has been no demonstration that Zeranol affects the development of breast cancer in humans or animals."
The FDA tells CBS News it's waiting for the results of a major follow-up study which will track Zeranol levels in women and in store-bought beef.
Estrogen in chicken and beef may be contributing to hormone-dependent cancers
Posted: May 23, 2010
Breast cancer study
Conference:
American Society of Clinical Oncology Meeting, June 2010
Study name:
Does dietary estrogen intake from meat relate to the incidence of hormone-dependent cancers?
A new study to be presented in early June at the American Society of Clinical Oncology annual meeting in Chicago has reported that U.S. chicken and beef contain relatively high levels of estrogen. Estrogen in oral contraceptive pills has been reported to contribute to the incidence of hormone-dependent cancers in women. However, there appears to be very little discussion concerning dietary estrogen from meat in relation to cancer incidence. In the study, concentrations of estradiol-17β (E2) and estrone (E1) were measured in beef produced in the U.S. and Japan (40 samples each), and chicken produced in the U.S., Japan, and Brazil (25 samples each). Fat and muscle meat were examined separately. For comparison, the authors also analyzed fat tissues of 25 postmenopausal Japanese women.
Estrogen levels were found to be higher in fat than in muscle meat. Median concentrations (picograms per gram (pg/g)) of estrogen in Japanese chicken fat (E2 = 21.1, E1 = 65.7) and in U.S. chicken fat (20.7, 54.6) were the highest of the samples assessed. U.S. beef fat also had a relatively high level (14.0, 7.7). However, Japanese beef red meat (0.0, 0.1) and Brazilian chicken muscle meat (0.2, 0.4) were found to incorporate nearly zero levels of estrogen, and the estrogen levels in their fat were also low. The high E2 levels in Japanese and U.S. chicken exceeded the levels found in the fat of Japanese women (16.3). On the other hand, levels in meat with low estrogen content were a hundred times lower than in human fat.
The authors comment that the high estrogen concentrations in Japanese and U.S. chicken, as well as U.S. beef, have been attributed to the residue of external estrogen in the feed given to the livestock. The nearly zero level found in Japanese beef and Brazilian chicken may be considered the natural amount found in meat without estrogen supplementation. The estrogen levels found in U.S. chicken and beef are much lower than those of contraceptive pills. However, estrogen intake from meat consumption cannot be dismissed as a factor governing human health, according to the authors, considering lifetime exposure to such meat. The authors conclude that dietary estrogen intake from meat might promote estrogen accumulation in the human body and could influence the incidence of hormone-dependent cancers.
Fighting for a safer environment at home, in the community, and at work
American Beef: Why is it Banned in Europe?
HORMONES IN MEAT Fact Sheet
Most U. S. beef cattle are implanted with synthetic hormones in feedlots prior to slaughter. On January 1, 1989 the European Economic Community (EEC) placed a ban on hormone-treated U. S. meat, preventing U. S. meat products from being sold in any European nations. The United States Department of Agriculture (USDA) has challenged the ban and accused the EEC of unfair trade practices, but the action of European governments raises some important questions about American meat.
Q. Why did the Europeans (EEC) place a ban on hormone-raised meat?
A. The European Economic Community banned hormone-raised meat because of questions on the dangers of meat that has been treated with synthetic sex hormones. European consumers pressured the EEC to take this action to protect their health.
More than a decade ago, Roy Hertz, then director of endocrinology at the National Cancer Institute and a leading authority on hormonal cancers, warned of the carcinogenic risks of estrogenic additives which can cause imbalances and increases in natural hormone levels. Hertz warned against the uncontrolled use of these potent carcinogens. No dietary levels of hormones are safe and a dime-sized piece of meat contains-billions of millions of molecules.
Breast cancer has been raised as a primary concern in light of associations between breast cancer and oral contraceptives, whose estrogen dosage is known and controlled. The risk of breast and other cancers only increases with the uncontrolled use of hormones in meat.
Q. During the seven years after the EEC ban on hormone-raised meat, the U.S. beef industry has continued to use sex hormones in meat. Why?
A. Hormones can be used to stimulate growth in cattle. Because farmers are paid based on the weight of the animals they sell for slaughter, the use of hormones has been seen as a way to boost profits.
Q. Which hormones are used on feedlots?
A. Diethylstilbestrol (DES) was one of the first hormones used to fatten feedlots. It was banned in 1979 after forty years of evidence that DES was cancer-causing. In its place, sex hormones, such as estradiol and progestins (synthetic forms of the naturally occurring hormone progesterone) have been implanted to virtually all feedlot cattle. The least hazardous way to administer hormones to animals is through an implant near the animals ear. Unfortunately, many farmers inject hormones directly into the muscle tissue that will be later used to make meat products. The only USDA-imposed requirement is that residue levels in meat must be less than one percent of the daily hormone production of children. This requirement is unenforceable because there is no USDA testing for hormone residues in meat. Furthermore, hormonal residues are not practically differentiable from natural hormones created by the cow's body. As a result, the use of hormones to boost meat production is completely unregulated.
Q. What kind of policies should be in place in the U.S. to address this problem?
A. Hormonal and other carcinogenic additives (pesticides from food fed to animals, some antibiotics, etc.) should be banned immediately, as should be all additives that are not proven effective and safe. Additive use and residue levels in animal products, including milk and eggs, should be subject to explicit labeling requirements. Until then, state initiatives that establish hormone-free certification for European shipments, should be applauded and extended domestically.
Q. What can consumers do to protect themselves?
A. Consumers can boycott chemical treated meat in favor of organic meat and insist on the fight to know which additives have been used and what residues might exist. Consumers should speak with their butchers or grocers about hormone-free meat product availability.
Beef Hormones Linked to Premature Onset of Puberty & Breast Cancer
Research links breast cancer, beef hormones
By Dennis Bueckert / The Canadian Press
Ottawa - Consumption of hormone-treated beef may be causing girls to
reach puberty earlier than they used to and making them more susceptible
to breast cancer, say researchers attending a world conference on breast
cancer.
It is "very likely" that hormone residues in North American beef is a
factor in the early onset of puberty among girls in recent decades, said
Carlos Sonnenschein of the Tufts University School of Medicine at
Boston.
"There is no other reason to explain it," Sonnenschein said in an
interview Friday.
Pediatricians say the onset of menstruation has steadily decreased in
recent decades. The average age for a first period is now 12½, up from
age 14 in 1900.
Early onset of puberty with its raging hormones translates into higher
risk of breast cancer, said
Sonnenschein.
"The length and amount of exposure to estrogens (a class of hormones) is
one of the most significant risk factors in breast carcinogenesis.
"Unless you are exposed to estrogens you don't get breast cancer. The
longer the exposure is, the higher the incidence. Therefore if you
decrease the age of menarche (first menstruation) . . . you
are at higher risk."
Hormones are used by cattle farmers in Canada and the United States to
increase the weight of cattle prior to slaughter. They are currently the
focus of a major trade dispute between North American and the European
Union.
Annie Sasco, of the International Agency for Research on Cancer at
Lyons, France, said more study is needed but it makes sense that
hormone-treated beef could affect the onset of puberty.
"Any exposure to a high level of hormones is associated with earlier
onset of puberty. It needs to be
studied more but it makes sense."
She said the risk of breast cancer associated with hormone residues in
meat is not proven, and is probably small.
"We all have estrogens and we need estrogens," she told the mainly
female audience. "They are needed for life, for being what we are. We
cannot say, 'Ban estrogens.'
"We all have to try, through our diet and physical exercise, to keep our
levels down. But there is a
need to keep things in perspective . . . without getting into a complete
panic."
Even if the risk is small, she said it would be prudent to stop the use
of hormones in the cattle industry there's no offsetting health benefit
for consumers.
The European Union has banned the use of hormones for fear they pose a
health risk, and has banned imports of hormone-treated Canadian and U.S.
meat.
The two North American countries have taken the dispute to the World
Trade Organization and have won the right to retaliate by placing
tariffs on European goods. Canada announced retaliatory tariffs on a
range of goods this week.
The federal government maintains the hormones are safe, despite strong
misgivings on the part of its own scientists at the Health Protection
Branch.
Four scientists with concerns have been placed under orders not to
discuss the issue in public.
The incidence of breast cancer has been rising steadily, most quickly in
rich countries. In 1997, around the world, close to 400,000 women died
of the disease.
The number of new cases reported annually approached 900,000 in 1997,
up from 572,000 in 1980.
Date: Sat, 31 Jul 1999 22:36:56 -0700
From: Andrew Gach <UncleWolf@WORLDNET.ATT.NET>
Posted to: Health and Environment Resource Center
<HEALTHE@HOME.EASE.LSOFT.COM>
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Debbie- It sounds very scary where you are! I hope you stay safe!
Apple I agree with seaside and Debbie- I usually do butter and a little maple syrup in mine.
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Someone baking some TROLL house cookies??????????????????
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I think that is the recipe Michelle. It is really good even days after you make it. I love any kind of squash baked or steamed.
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Good One, Deborye!
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Was at the dentist this afternoon and DH and DD went to an Indian restaurant. I don't like Indian food. So I just had a tuna fish sandwich, some leftover asparagus and salad. Some troll house cookies would really go well with it. I agree, good one Deborye!
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Laurie- This is suppose to last for a few more days, Im worried about all that food we bought for TG luckily the power hasnt stayed off for long each time.
Deb- Troll! Yes i did and they were good.
Kay-I have never been a fan of indian food either mostly curry is my least favorite.
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OHHHH i think i just got it about the troll, at least i think so LOL!
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I grew up with Troll House cookies, After all I'm only 2nd generation American of Norwegian heritage. I was well acquainted with Trolls and knew they would love cookies as much as I so of course they would have their own kinds of cookies.
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