Funny! Well, yoga's all about focusing and concentration, so the attractiveness of your fellow participants doesn't matter. (Yeah,right!)
-------------- Original message -------------- From: "Reece Jennings" <[EMAIL PROTECTED]> I was humbled by the same type of experience! And I found out that I can't be in a class with women. I stare at their butts. There was a friend of mine in the line in front me of. This was back when I was about 43! By the end of the class, I thought about going to confession, and I quit the class! But yes, women can really outdo us guys in the aerobics arenas, usually. I have a Bowflex II in what was my dining room, and a heavy-duty trampoline, as well as an Elliptical Trainer. I try to look at each one at least once a day. And amen on the Yoga. I used to faithfully follow a 28-day plan tailored to professional people who had very little Time. This routine saved me after I separated my shoulder playing football back in '77. I still keep the book. I find that, for me, solitary exercise works best. But ideally, your method is better in the long run, because There IS a long run! Since I don't have any accountability, I've found that in my later years I have gotten lazy. Hence, the woodsy trip this coming week! Maurice Jennings Have you or someone you know been threatened with foreclosure? KEEP your home and Stop Foreclosure in its Tracks! Get a Free, No Obligation Evaluation => http://www.legacyhomesavers.com -----Original Message----- From: scifinoir2@yahoogroups.com [mailto:[EMAIL PROTECTED] On Behalf Of [EMAIL PROTECTED] Sent: Thursday, September 06, 2007 10:31 AM To: scifinoir2@yahoogroups.com Subject: RE: [scifinoir2] Doctor Warns Consumers of Popcorn Fumes Ha-ha! Run like the breeze, I like that! it's just about being active, not trying to run a marathon. And given how much ice cream and stuff I still slip up on, i have to work out a great deal. The age (43) also means the paunch seems to creep up more easily and leave with more difficulty, so i've been getting uptight about it. I'm at least three months from being at the size (about 190 lbs) and fitness level I really want. Right now I can run about 3 - 3-1/2 miles at a fairly easy pace with no problem, but I'd like to get up to about five miles at a decent clip. I'm going to take up Pilates, martial arts, and tailor one of those Marines/Navy Seals type workouts to shock my system and get more toned. One thing I do is take a class at my gym called BodyPump, which is an aerobic weightlifting class. Lots of the folks are younger, and most are women. Ditto with my yoga classes. Let me tell you: taking anything that has to with aerobics and stretching with a bunch of young women is a humbling experience. It really makes me step up my game! :) -------------- Original message -------------- From: "Reece Jennings" <[EMAIL PROTECTED]> Sounds like a great, disciplined regimen. You may have inspired me! Well...uhhhh...not to YOUR level. Not as long as I can use the 'I'm 60' excuse! LOLLOL! But I officiated 3 football games in the last 4 days. I am a backjudge and referee by position, so I can Still keep up with the young pass receivers. And I can run like the wind...well...a nice breeze anyway! Great for you! Maurice Jennings Have you or someone you know been threatened with foreclosure? KEEP your home and Stop Foreclosure in its Tracks! Get a Free, No Obligation Evaluation => http://www.legacyhomesavers.com -----Original Message----- From: scifinoir2@yahoogroups.com [mailto:[EMAIL PROTECTED] On Behalf Of [EMAIL PROTECTED] Sent: Thursday, September 06, 2007 7:59 AM To: scifinoir2@yahoogroups.com Subject: RE: [scifinoir2] Doctor Warns Consumers of Popcorn Fumes Thanks, you're right. Don't worry, I'm taking it slowly. It's why I'm still "mostly vegetarian". I weigh about 200 pounds, stand 6'1", and work out 5 -6 days a week (three days of muscle strengthening/toning, three of aerobics, two days of Power Yoga thrown in). So it's important for me to get proper iron, calcium, and protein, etc. Fortunately, I seem to be engineered to get a great deal of nutrition from vegetables (see recent conversations about blood type and what's best for ABs like me). I'm starting into research on better foods for me, so I figure in about 2 -3 years, I may make the move. -------------- Original message -------------- From: Astromancer <[EMAIL PROTECTED]> Make sure you find a balance in that lifestyle...I've seen some get sick after changing over... [EMAIL PROTECTED] wrote: ditto, for now, though I see "vegan" in my future... -------------- Original message -------------- From: Astromancer Hey, I'm a proud omnivore...I'll just take my chances and not overindulge... [EMAIL PROTECTED] wrote: thanks. I keep feeling the pull to become a full vegetarian, but I keep refusing to yield, so I have to practice the moderation. And we all know about my ice cream addiction... -------------- Original message -------------- From: "Reece Jennings" Keith, you said a MOUTHful, and boiled it right down to this: It's all about the moderation. VERY well-said! Maurice Jennings Have you or someone you know been threatened with foreclosure? KEEP your home and Stop Foreclosure in its Tracks! Get a Free, No Obligation Evaluation => http://www.legacyhomesavers.com -----Original Message----- From: scifinoir2@yahoogroups.com [mailto:[EMAIL PROTECTED] On Behalf Of [EMAIL PROTECTED] Sent: Wednesday, September 05, 2007 10:48 AM To: scifinoir2@yahoogroups.com Subject: RE: [scifinoir2] Doctor Warns Consumers of Popcorn Fumes Agreed. Remember the days of homemade frozen Kool-Aid pops, cheese sandwiches, simple toast made in a skillet? Nothing beats that. I don't think anything can replace the good old-fashioned ways of cooking and making things. A lot of the packaged food we buy might be convenient, but they're not better. In fact, as I get older and spend more time looking into nutrition and fitness, i find myself going back to the old-fashioned things more. I've always been of the mind to eat food in moderation more than to cut out any one food. (For example, I'm a "mostly vegetarian", but havent' yet made the jump to full vegetarian). Butter, red meat, fried food, sugar--all are bad for you in excess, but any of it can be enjoyed in small amounts. One hamburger a month isnt going to kill you. And frankly, a little greasy fried food here and there isn't going to kill you either--in moderation! I'm more and more starting to think that all the substitutes, artificial sweeteners, butter substitutes, etc. , might be worse in the long run, since we think they're safe and eat more of them than we might the "bad" stuff. For example, remember when margarine was deemed safer than butter? Now they say between the two, butter's better. And the studies showing that Nutrasweet and Equal are bad for you won't go away. There's also a matter of taste. Some substitutes simply don't taste that good. So, rather than consume two sodas a day full of aritificial sweeteners, I may have one real soda a week, a Jarrito's sweetened with real sugar. It's all about the moderation. -------------- Original message -------------- From: "Reece Jennings" Note the dates. They've known for years. I got rid of my microwave oven a couple of years ago for other reasons. I used to eat a couple of bags a week... http://www.osha.gov/dts/chemicalsampling/data/CH_231710.html#general Health Factors Potential symptoms: Eye, mucous membrane, respiratory system, skin irritation; persistent cough, phlegm production, wheezing, dyspnea (shortness of breath); unusual fatigue; episodes of mild fever or generalized aches; severe skin rashes. Health Effects: Irritation-Eyes, Nose, Throat, Skin (HE15); Suspected cumulative lung damage---bronchiolitis obliterans (HE10) Affected organs: : Eyes, respiratory system, skin Notes: 1. No PEL or IDLH has been established. One of four rats died after a 6-hour exposure to vapors from heated (55°C) artificial butter flavoring containing 285 ppm diacetyl (~64% of total VOCs), but no deaths occurred among groups of six rats exposed to 203 ppm diacetyl (~68% of total VOCs) or 352 ppm diacetyl (~61% of total VOCs) (Hubbs et al., 2002). 2. A cause-effect relationship between diacetyl and bronchiolitis obliterans is difficult to assess because of mean diacetyl exposure levels ranging over four orders of magnitude for workplaces with affected individuals. In addition, food-processing and flavor-manufacturing employees with this lung disease were exposed to other volatile agents (CDC, 2007; Kanwal et al., 2006; Kreiss et al., 2002; Kullman et al., 2005; Lockey et al., 2002; NIOSH 2004, 2006). 3. Diacetyl is known to react with the amino acid arginine in proteins (Riordan, 1979) and inhibits enzymes that are important for protecting cells from oxidative damage, such as superoxide dismutase (Borders et al., 1985) and glutathione reductase (Boggaram and Mannervik, 1982) and glyoxalase I (Lupidi et al., 2001). 4. Diacetyl is metabolized to acetoin by diacetyl reductase, an ubiquitous enzyme that is uncompetitively inhibited by butyric acid (Nakagawa et al., 2002). Butyric acid is found along with diacetyl in some butter flavoring mixtures (Hubbs et al., 2002). Date Last Revised: 07/31/2006 Literature Basis: * (occupational reports) CDC: Fixed obstructive lung disease among workers in the flavor-manufacturing industry --- California, 2004--2007. MMWR 56(16): 389-393, 2007. * Kanwal, R., et al.: Evaluation of flavorings-related lung disease risk at six microwave popcorn plants. J. Occup. Environ. Med. 48(2): 149-157, 2006. * Kreiss, K., Gomaa, A., Kullman, G., Fedan, K., Simoes, E.J. and Enright, P.L.: Clinical bronchiolitis obliterans in workers at a microwave-popcorn plant. New Eng. J. Med. 347(5): 330-338, 2002. * Kullman, G., Boylstein, R., Jones, W., Piacitelli, C., Pendergrass, S. and Kreiss, K.: Characterization of respiratory exposures at a microwave popcorn plant with cases of bronchiolitis obliterans. J. Occup. Environ. Hyg. 2(3): 169-178, 2005. * Lockey, J., McKay, R, Barth, E., Dahlsten, J. and Baughman, R.: Bronchiolitis obliterans in the food flavoring industry [abstract]. Am. J. Respir. Crit. Care Med. 165: A461, 2002. * NIOSH Publication No. 2004-110: Preventing iosh/docs/2004-110/> Lung Disease in Workers Who Use or Make Flavorings. NIOSH 2004 * NIOSH Safety and Health Topic: Flavorings-Related iosh/topics/flavorings/> Lung Disease, NIOSH 2006 * Parmet, A.J. and Von Essen, S.: Rapidly progressive, fixed airway obstructive disease in popcorn workers: a new occupational pulmonary illness? [Letter] J. Occup. Environ. Med. 44(3): 216-218, 2002. * (inhalational toxicology in rats) Hubbs, A.F., et al.: Necrosis of nasal and airway epithelium in rats inhaling vapors of artificial butter flavoring. Toxicol. Appl. Pharmacol. 185: 128-135, 2002. * (possible mechanisms of toxicity) Boggaram, V. and Mannervik, B.: Essential arginine residues in the pyridine nucleotide binding sites of glutathione reductase. Biochim. Biophys. Acta 701(1): 119-126, 1982. * Borders, C.L. Jr., Saunders, J.E., Blech, D.M. and Frovich, I.: Essentiality of the active-site arginine residue for the normal catalytic activity of Cu,Zn superoxide dismutase. Biochem. J. 230(3): 771-776, 1985. * Lupidi, G., Bollettini, M., Venardi, G., Marmocchi, F. and Rotilio, G.: Functional residues on the enzyme active site of glyoxalase I from bovine brain. Prep. Biochem. Biotechnol. 31(3): 317-329, 2001. * Nakagawa, J., et al.: Molecular characterization of mammalian dicarbonyl/L-xylulose reductase and its localization in kidney. J. Biol. Chem. 27(20): 17883-17891, 2002. * Riordan, J.F.: Arginyl residues and anion binding sites in proteins. Mol. Cell. Biochem. 26(2): 71-92, 1979. Maurice Jennings Have you or someone you know been threatened with foreclosure? KEEP your home and Stop Foreclosure in its Tracks! Get a Free, No Obligation Evaluation => http://www.legacyhomesavers.com _____ From: scifinoir2@yahoogroups.com [mailto:[EMAIL PROTECTED] On Behalf Of [EMAIL PROTECTED] Sent: Wednesday, September 05, 2007 7:30 AM To: scifinoir2@yahoogroups.com Subject: [scifinoir2] Doctor Warns Consumers of Popcorn Fumes At first read, the whole concept of "popcorn lung" might seem silly, but of course, the medium to deliver the matter to the atmosphere doesn't really matter. Too much chemical/particulate matter in the air can be detrimental to the lungs. And I must say, I hope this guy is gonna be okay, but how do you eat *several* bags of popcorn a day for years on end??? ********************* Doctor Warns Consumers of Popcorn Fumes By MARCUS KABEL Associated Press Writer Consumers, not just factory workers, may be in danger from fumes from buttery flavoring in microwave popcorn, according to a warning letter to federal regulators from a doctor at a leading lung research hospital. A pulmonary specialist at Denver's National Jewish Medical and Research Center has written to federal agencies to say doctors there believe they have the first case of a consumer who developed lung disease from the fumes of microwaving popcorn several times a day for years. "We cannot be sure that this patient's exposure to butter flavored microwave popcorn from daily heavy preparation has caused his lung disease," cautioned Dr. Cecile Rose. "However, we have no other plausible explanation." The July letter, made public Tuesday by a public health policy blog, refers to a potentially fatal disease commonly called popcorn lung that has been the subject of lawsuits by hundreds of workers at food factories exposed to chemicals used for flavoring. In response to Rose's finding, the Flavor and Extract Manufacturers Association issued a statement Tuesday recommending that its members reduce "to the extent possible" the amount of diacetyl in butter flavorings they make. It noted that diacetyl is approved for use in flavors by the federal Food and Drug Administration. One national popcorn manufacturer, Weaver Popcorn Co. of Indianapolis, said last week it would replace the butter flavoring ingredient because of consumer concern. Congress has also been debating new safety measures for workers in food processing plants exposed to diacetyl. The FDA said in an e-mail it is evaluating Rose's letter and "carefully considering the safety and regulatory issues it raises." Fred Blosser, spokesman for the National Institute for Occupational Safety and Health, said it is the first case the institute has seen of lung disease apparently linked to popcorn fumes outside the workplace. The occupational safety arm of the Centers for Disease Control and Prevention said it is working on a response to the letter. William Allstetter, spokesman for National Jewish Medical, confirmed the letter was sent by Rose, a specialist in occupational and environmental lung diseases and director of the hospital's Occupational and Environmental Medicine Clinic. "There have been no other cases that we know of other than the industrial occupational ones," Allstetter said. Rose acknowledged in the letter that it is difficult to confirm through one case that popping buttered microwave popcorn at home can cause lung disease. However, she said she wanted to alert regulators of the potential public health implications. Rose said the ailing patient, a man whom she wouldn't identify, consumed "several bags of extra butter flavored microwave popcorn" every day for several years. He described progressively worsening respiratory symptoms of coughing and shortness of breath. Tests found his ability to exhale was deteriorating, Rose said, although his condition seemed to stabilize after he quit using microwave popcorn. She said her staff measured airborne levels of diacetyl in the patient's home when he cooked the popcorn. The levels were "similar to those reported in the microwave oven exhaust area" at the quality assurance unit of the popcorn plant where the affected employees worked, she said. David Michaels, of the George Washington University School of Public Health, who first published Rose's letter on his blog, The Pump Handle, said the finding is another reason for federal regulators to crack down on diacetyl exposure by workers and consumers. "This letter is a red flag, suggesting that exposure to food flavor chemicals is not just killing workers, but may also be causing disease in people exposed to food flavor chemicals in their kitchens," Michaels wrote on his public health policy blog. ___ [Non-text portions of this message have been removed] [Non-text portions of this message have been removed] [Non-text portions of this message have been removed] Yahoo! 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