How to prepare Asparagus in three easy steps

Thursday, January 28th, 2010


Have asparagus inside your fridge? You could try this steps to get those green stalks on plate.
  1. Wash asparagus to remove grit, but do not soak stalks. Cut off ends of stalks.
  2. Wrap asparagus in aluminum foil and set in skillet. (To speed cooking, prick foil with fork in several places before placing in skillet.)
  3. Add cold water to skillet to cover package; cover pan and bring water to boil. Cook about ten minutes (or til tender).

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Transplant tourism poses ethical dilemma for US doctors

Posted on 28 January 2010 in Uncategorized by admin

A recent case study by doctors at Mount Sinai Hospital in New York examined the ethical issues posed by transplant tourism, an offshoot of medical tourism, which focuses solely on transplantation surgery.

Many American transplant professionals frown on the practice of transplant tourism where patients travel to countries such as China, India, and the Philippines for their transplantation.

These transplant tourists may be subject to sub-standard surgical techniques, poor organ matching, unhealthy donors, and post transplant infections, prompting U.S. health care institutions to refuse treatment of these patients upon return to the U.S. Medical associations have responded with transplant tourism policies and guidelines to advise clinicians on the ethics of caring for transplant tourists.

Full details of the study appear in the February issue of Liver Transplantation, a journal published by Wiley-Blackwell on behalf of the American Association for the Study of Liver Diseases (AASLD). Some might think of transplant or medical tourism as merely a fictional plot from one of Robin Cook’s medical thriller books (Foreign Body).

However, given the critical shortage of available organs in the U.S., transplant tourism has grown in popularity among patients awaiting transplantation. Currently, the United Network of Organ Sharing (UNOS) reports there are more than 105,000 Americans on the transplant candidate waiting list with more than 15,000 patients awaiting a liver transplant. Furthermore, UNOS data shows a decline in donorship with living donor numbers decreasing by 1.7% and deceased donors down by 1.2% in 2008.

In the current case, a 46-year-old Chinese accountant (HQ) was placed on the UNOS transplant registry with a Model for End Stage Liver Disease (MELD) score of 18 that increased to 21 while on the candidate waitlist for over a year (MELD scores range from 6 for those least ill through 40 for those most sick).

HQ then traveled to the People’s Republic of China (PRC) and was transplanted two weeks after arrival. After transplantation, HQ returned to the Mount Sinai program requesting follow-up care, which was provided. HQ then developed biliary sepsis requiring hospitalization and re-transplantation seemed to be the only viable option.

“While the patient was a medically suitable candidate, team members disagreed if it were indeed, morally right to provide him with a transplant,” said Thomas Schiano, M.D., one of the case clinicians and lead author of this study.

Ultimately, the transplant team proceeded with a liver transplant for HQ and he is currently doing well. “Our consensus to transplant was based on the relevant principles of medical ethics—non-judgmental regard, beneficence, and fiduciary responsibility,” added Dr. Schiano.

The study authors estimate that more than 400 patients received transplants abroad with 75% of those taking place between 2004 and 2006.

Of those transplant tourists, 40% reside in New York and California, and the majority these patients traveled to the PRC, where organs from executed prisoners have been used in transplantations.

Although transplant tourism is not held in high regard, the practice violates neither current U.S. law nor the National Organ Transplant Act. Current UNOS policies allow a small percentage of each center’s transplants to be allotted for foreign nationals, essentially allowing for transplant tourism within the U.S.

Over the last few years, professional associations have established transplant tourism policies to provide guidance to clinicians and uphold the principles of medical ethics.

The AASLD and International Liver Transplant Society (ILTS) have positions against the exploitation of donors, the recovery of organs from executed prisoners, and condemned the use of paid living donors. Similarly, the American Society of Transplantation declares that optimal medical care should not be withheld from those recipients who have chosen to receive transplants as “tourists” from abroad.

“Unfortunately, little guidance from societal statements are provided to transplant centers and the professionals in the trenches dealing with transplant tourists seeking care,” Dr. Schiano stated. Given the shortage of available organs, more patients may resort to transplant tourism as an option.

“Although we do not condone all of the practices associated with transplant tourism, it is our duty to provide all transplant patients with the same compassionate care and support, whether their transplantation was performed in the U.S. or abroad,” concluded Dr. Schiano.

To build awareness of the need for organ donors, February 14, 2010 is designated as National Donor Day in the U.S. The Department of Health and Human Services provides further information on National Donor Day.

Source: Wiley-Blackwell – esciencenews.com

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Increased International Tourists Arrivals in Turkey

Posted on 28 January 2010 in Uncategorized by admin

Despite the ongoing downturn faced by the tourism industry around the world, tourism industry in Turkey has reported significant growth rate in recent time. International tourists arrivals has increased by 2.7% in 2009 over 2008 as compare to negative growth faced by world tourism industry.

With strong government efforts and increasing popularity of Turkey as a tourism destination, the international tourist arrivals in Turkey is expected to increase at a health rate of over 10% in coming four years, with outbound and domestic tourism is also expected see the high growth rates.

Medical tourism is expected to see a maximum growth in coming years. Medical tourists are expected to increase by over 20% in coming years. Increasing healthcare costs in European countries and developing healthcare infrastructure in Turkey will drive the growth of medical tourism in Turkey. A part from that marine tourism and golf tourism is also expected to see a huge growth in coming years.

Turkey tourism industry by 2013 report provides an insight into the Turkish tourism market. It evaluates the past, present and future scenario of the Turkish tourism market and discusses the key factors which are making Turkey a potential tourism destination. Report deeply analysed the different parameters of tourism industry, including inbound tourism, domestic tourism, outbound tourism, medical tourism, hotel industry etc.

Report provides the future forecast till 2013 for the major tourism indicators. Report also covers the major players in the tourism industry including major hotel chains and airlines.

“Medical Tourism to Drive Tourism Industry in Turkey

As per recently released report “Turkey Tourism Industry by 2013?, despite the ongoing downturn faced by the tourism industry around the world, tourism industry in Turkey has reported significant growth rate in recent time. International tourists arrivals has increased by 2.7% in 2009 over 2008 as compare to negative growth faced by world tourism industry.

With strong government efforts and increasing popularity of Turkey as a tourism destination, the international tourist arrivals in Turkey is expected to increase at a health rate of over 10% in coming four years, with outbound and domestic tourism is also expected see the high growth rates.

Medical tourism is expected to see a maximum growth in coming years. Medical tourists are expected to increase by over 20% in coming years. Increasing healthcare costs in European countries and developing healthcare infrastructure in Turkey will drive the growth of medical tourism in Turkey. A part from that marine tourism and golf tourism is also expected to see a huge growth in coming years.

Turkey tourism industry by 2013 report provides an insight into the Turkish tourism market. It evaluates the past, present and future scenario of the Turkish tourism market and discusses the key factors which are making Turkey a potential tourism destination. Report deeply analysed the different parameters of tourism industry, including inbound tourism, domestic tourism, outbound tourism, medical tourism, hotel industry etc.

Report provides the future forecast till 2013 for the major tourism indicators. Report also covers the major players in the tourism industry including major hotel chains and airlines.”

Source: Earthtimes.org

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Any-Bean, Any-Bone Soup

Friday, January 22nd, 2010


What you need:

1 ½ cups small white beans

2 qts cold water

1 ½ tsp salt

¼ tsp white pepper

½ bay leaf

¼ tsp each crumbled thyme and marjoram

1 cup chopped onion

1 cup chopped celery

1 chopped carrot

A meaty bone or bones

How to cook:

Put “bone(s)” into large pot, add cold water, heat to boiling, and skim before adding soaked beans, herbs and seasonings. Cover and boil gently two hours or til beans are very tender. Take out bone and remove meat. Cut up meat and add to soup along with vegetables. Cook 30 to 40 minutes longer. Add hot water (or canned broth or canned tomatoes) if desired to thin soup to right consistency. Add salt and pepper to taste.

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Bean Soaking

Wednesday, January 20th, 2010


Dry beans can be cooked without soaking, but soaking cuts down cooking time and pot-watching. Try these methods:

One-Hour- Hot Soak: to one pound of California dry beans, any variety, add 6 to 8 cups hot water. Heat to boiling, boil 2 minutes, then set aside for an hour or so before draining and cooking.

(This method does in one hour what 15 hours of cold soaking accomplishes.)

Overnight Salt Soak: to one pound of California dry beans, add 6 cups cold water and 2 teaspoons salt. Let stand overnight or for several hours.

(The salt helps beans to absorb water more evenly, and keep their shape better.)

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Any Bean , Any Bone Soup

Sunday, October 18th, 2009



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1 1/2 cups Small White Beans

A Meaty Bone ( or bones)

2 cups Cold Water

1 1/2 teaspoon Salt ( or Garlic Salt)

1/4 teaspoon White Pepper

1/2 a Bay Leaf

1/4 teaspoon each crumpled Thyme and Marjorham

1 cup ( or more) Chopped Onion

1 cup Chopped Celery

1 Carrot (chopped)

put “bones” into large pot, add cold water, heat to boiling and skim before adding soaked beans, herbs and seasonings. Cover and boil gently 2 hours or until beans are very tender. Take out bone and remove meat. Cut up meat and add to soup along with vegetables. Cook 30 to 40 minutes longer. Add hot water ( or canned broth) ( or additionally canned tomatoes), if desired to thin soup to desired consistency. Add salt and pepper to taste.

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Bean Soaking

Friday, December 12th, 2008


Bean Soaking

Dry beans can be easily cooked without soaking at all.  However soaking does definitely cut down cooking time  substantially as well as “pot watching”.  Try these methods:

One Hour Hot Soak:  to one pound weight of California dry beans of any variety , add 6 to 8 cups of hot water.  Next heat to boiling point, boil approximately 2 minutes. then set aside for an hour or so duration before next draining and cooking.  ( This method will do in one hour what 15 hours duration of cold soaking of the beans accomplishes)

2) Overnight Night Salt Soak:  to one pound of California dry beans. add 6 ups of Cold Water and 3 tablespoons salt. Keep stand overnight or for several good hours.  ( The salt itself will help the beans to absorb liquid water more evenly and this keep the shape of t the beans better for “presentation” amd serving.

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Teach you How to Cook Chinese Food › Simple and delicious Chinese … – Cooking beans in a slow cooker, because of the lower temperatures often used, may not destroy toxins even though the beans do not smell or taste ‘bad’ (though this should not be a problem if the food reaches boiling and stays there for …

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Any-Bean Any-Bone Soup

Friday, December 12th, 2008


Ingredients:

1 1/2 cups small White Beans

A Meaty Bone ( or bones)

2 quarts (qts) cold WATER

1 1/2 teaspoon Salt ( or better Garlic SALT)

1/4 teaspoon White Pepper

1/2 of  Bay Leaf

1/4 teaspoon each crumbled THYME and MARJORAM
1 cup chopped ONION  ( more can definitely be added according to taste)

1 cup chopped CELERY
1 CARROT (CHOPPED)

Put “bones(s)” into large pot , add cold water, heat to boiling temperature and skim before adding soaked beans , herbs and seasonings.  Cover and boil gently , very gently , for two ( 2) hours or until the beans are very tender and moist.  Take out bone and remove meat.  Cut up meat and add to soup, along with vegetables.  Cook 30 0r minutes or so , longer if required or preferred.  Add hot water ( or canned broth) ( or canned tomatoes) desired to taste.
Add hot water or canned broth ( or canned tomatoes) if desired to thin soup to right consistency.
Add salt and pepper to taste.

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Tuesday, September 4th, 2007


Ingredients:

1 Gallon Water

1/4 cup unslaked LIME

8 cups (field) CORN

Mix water and lime in a galvanized container.

Add corn and cook until bubbling stop. Cook (but do not boil) from one to two hours (until corn starts to peel). Remove from heat and let stand a day.

Separate hulls from kernels and wash corn in several cold water rinses to remove lime traces. Drain and grind into mash.

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Well Known California Style Tamale Dough

Monday, September 3rd, 2007


Ingredients::

1/3 cup Lard

2 pounds of Mesa

2 teaspoons Baking Powder

2 teaspoons salt

3/4 cup water

Beat lard until light and fluffy. Mix with mesa and add baking powder and salt. Beat until mixture is fluffy (test by dropping a spoonful into a cup of cold water; mesa dough should float to the top. If mass is too dry, add water and continue beating the mixture.

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Tamales

Monday, May 28th, 2007

24 Corn Husks

2 lbs Tamale Dough

Tamale Filling

Cover Corn Husks with warm water and soak till softened; drain. Open husks individually and spread a thin layer of tamale dough on smooth side of husk. Spread a tablespoon of meat filling down center of tamale dough. Fold filled husk into thirds lengthwise (To prevent leaking from the husk, prepare another husk with mass dough and wrap it around the first. Bottom and top of each husk will be unfilled; tie these ends with a string.) Place Tamales upright (or set them in layers for about 45 minutes. (Tamales are ready when husks pull away from the Tamale dough. Makes about a dozen)

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California Acorn Stew

Monday, September 3rd, 2007


Ingredients:

2 lbs lean Beef Chunks

1 teaspoon Salt

1 cup ground leached ACORN MEAL

Add water to cover beef chunks. Cook till tender (meat must be covered with water during cooking). Add salt while cooking. When meat is tender, separate from stock. Chop meat into small pieces and place in large serving bowl.

Make paste of acorn meal and cold water: add to meat and mix thoroughly. Meat mixture will turn yellow from acorn meal. Pour stock over mixture, stir thoroughly, and heat before serving.

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