Posted on 07/10/2017 3:11:16 PM PDT by nickcarraway
It says that the information on “Dr. Jonathan V Wright and foot neuropathy” is a hoax.
“Banana Man”, champion for all children?
Also read that the higher IQs for Asians is for SE Asians that have emigrated to the west though I think Japan and S Korea have a highly educated population.
India, quite a bit of China and SW Asia not so much.
| "Chiquita Banana" "Yes, We Have No Bananas" |
> Hence the average IQ for blacks around 85 versus 100 for whites and 105 for Asians.
Black IQ in Africa is about 70. Black IQ in America is 85. The 105 IQ for east Asians doesn’t factor in Chinese peasants which are pretty stupid by most accounts. So we don’t have an accurate measurement for east Asia, but it’s clearly pretty high. Highest IQ group in the world is Ashkenazi Jews with an average IQ 112. White IQ has been dropping and is sitting around 97-98 right now white some countries like Germany at 99 and some like Portugal and the Ukraine at 93.
What a marketing ploy - bet it would be a lot cheaper and convenient to just ensure those in danger got Vitamin A supplements....
Coulda been worse.
Think: braunschweiger.
Right. Can’t have wild young banana trees coming up all over the place.
Think: braunschweiger.
I make a point of never buying any when passing through Arkansas.
My braunschweiger comes from some bucolic Lutherans in Iowa. Nothing but the best.
Haha...and Mayo Clinic is a hoax...hahaha
Now you're talking.
It may not have been one of those fugitive flashes ---but it was solid.
In other news, according to this; http://www.mayoclinic.org/diseases-conditions/iron-deficiency-anemia/manage/ptc-20266647
I didn't know that either.
Now you can have watermelon with your spinach.
Sounds strange, but after a spinach salad (with hard boiled egg?) a nice fat slice of watermelon could be nice...
If you like fish, and whitefish would do, Arctic and Icelandic cod is waay better than cheaper tilapia (which is fresh water, farm raised, often imported from China)
Whether the cod would those have more iron - I don't know, but would guess it's likely they would. The point of this jabbering is grilled fish crumbled up in a nice salad can be good. Everyone has heard about Crab Louis (salad). Substitute whitefish, and there ya' go.
One recipe --- in normal iron skillet --- hot oil (not too hot) add one teaspoon of soy, and one tablespoon of vinegar. Quickly ---add fish fillets. I say quickly because when the oil is hot, it will begin bubbling and steaming the vinegar and soy. Heat for 3 minutes on one side (for a one inch thick fillet, possible less for thinner pieces), turn the fillet over in the pan and heat for 2 minutes more. Remove and drain on paper, and paper towels -- whatever. The fish should easily break apart, allowing one to crumble it into salad (spinach, maybe some red lettuce). I would go ahead and put the fish right into the salad and use a fork to gently break it up, instead of dirtying up yet another bowl, or plate.
Before you know it, you'll be good as new. And just think of all the fun you could have -- if you use enough hard boiled eggs, a while later you could hold your hand out to Mr. Don-o, and say "pull my finger". Take care with that last, however. Ask oneself -- "dry trumpet?" -- or if not, well, then don't try it.
Need your expert advice on the fish: can you put the fillets in the pan frozen, and just cook them, say, a minute more? Or should you thaw them first, and if so, how to best do that quickly without turning everything into mush.
After the fugitive ferritin.
Thankew.
Not iron-y challenged, but (Tagline)
Thawing fish in a plastic bag can work. Put the bag in a large bowl, add water. Or even not, but water, being denser than air conducts heat better. Tap water temps are best. Some warmth to the water when first beginning thawing is ok, if there's more than say -- a pound of fish to thaw? The water will get cold to the touch fairly quickly. Normal 'cold' tap water can suffice. With the pacaged frozen tilapia I have bought recently (each fillet in it's own sealed plastic, many of those to one larger bag) I thaw them in water when quick-thawing, even though the package says don't do that.
If the fish is too mushy -- try some other kind of fish next time around? I dunno... too many variables...
Salmon may be high in iron? I do favor the Pacific kind over the farm raised Atlantic.
Pacific King salmon (chinook) especially...but info I'm reading now indicates spinach to have 1.7X iron content than most tuna and salmon.
In descending order of favoritism from Kings; Red salmon (sockeye, often canned, but costs a lot more than pink salmon), Silver salmon (coho) sometimes seen in fish markets and grocery stores, but relatively seldom, Dog salmon (chum) no often marketed nationwide, and of course there's the ubiquitous pink salmon (humpies) in the can. The kings are $ure high in co$t though. But fresh king salmon on a smokey barbecue -- oh, yeah.
I don't know if swordfish steaks are high in iron (they might be) but they can be high in mercury. Some of that heavy metal stuff, you know? I hear big tunas can be high in mercury (it varies from fish to fish, depending on where they've been all their lives, I think).
Just now I went looking for nutritional info for tuna. That would vary depending on type, but then still be somewhat comparable to one another at the same time.
I'm not recommending Starkist as some kind of "better" canned tuna. It's not, really -- I used to favor Bumble Bee because West Coast fisherman sold albacore to Bumble Bee for decades after Starkist pretty much went away, and didn't transship from the West Coast to wherever they had canneries. BUT Starkist has a web page on 'solid white' albacore. Iron levels, expressed as percentage (of daily recommended allowance I assume) are low at 2% for about half a five ounce can, but are high for Selenium -- 70% -- which you may be a bit low in also?
For albacore in the can, if not satisfied with the normal Starkist/ Bumble Bee / whatever brand X import, I can recommend the canned albacore at Whole Foods. Last I bought it I could get a 5 ounce can (in water) for about $2 --=maybe $2.50. The tuna packed in oil would be about $4. Why that much difference, I do not know? High quality olive oil maybe? BUT -- the fish come from American hook-and-line tuna fisherman -- most all the tuna was bled and blast frozen at sea (instead of brine frozen -- which can add salt) and each can is labeled on the bottom for what boat it supposedly came from.
Too much info. Sorry. Fetching iron content info for farmed tilapia, and catfish may have been a better use of my time, and yours.
I do wonder though, about trace minerals possibly associated with iron, and iron deficiency. In the back of my mind -- it seems I've run across mentions of something along those lines, sort-of comparable to how calcium uptake can be dependent upon presence of magnesium, and vitamin D.
Have your husband research it for you? You've got bucolic Lutherans in Ohio to go visit.
Iowa, I meant. Although there's maybe a Lutheran with the real deal braunschweiger in Ohio too? There's gotta' be, somewhere.
Thanks for your fishy ideas. I’m gonna try with whatever kind of finnies we have in the freezer.
Vitamin C will definitely multiply (threefold) the (extremely low, 3%) normal availability of veggie non-heme iron, bumping it up to 9%. Adding a small amount of heme-iron source (like meat/fish/shellfish) will multiply the whole whole plateful another threefold, bumping it up to 27% availability, which is considered fah-ha-habulous.
If you’re normal.
I am, regrettably, not normal—
Duh, what was I talking about? Oh yeah, not normal -—
... and I can’t absorb non-heme iron AT ALL. So all that spinach, pumpkin seeds, and so forth, is wasted in my dubious duodenum.
Bye for now, I’m fryin’ some fish to combat my brain fog. I’m turning into a daggone radical in-iron-mentalist.
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