Which Diet Works Best: Low Fat V. Low Carb?

All Women's problem..

start with "Men"... MENtal Illness... MENstrual Cramps... MENtal Breakdown... MENopause... Just for laugh!


Don't tell me your age; you probably would tell a falsehood anyway-but your waiter may know! YOUR AGE BY DINER & RESTAURANT MATH DON'T CHEAT BY SCROLLING DOWN FIRST! It takes less than a minute. Work this out as you read. Be sure you don't read the bottom until you've worked it out! This is not one of those waste of time things, it's fun. ( Well sort of ...it depends if you've got nothing better to do!) 1. First of all, pick the number of times a week that you would like to go out to eat. (more than once but less than 10) 2. Multiply this number by 2 (just to be bold) 3. Add 5 4. Multiply it by 50 5. If you have already had your birthday this year add 1758... If you haven't, add 1757. 6. Now subtract the four digit year that you were born. You should have a three digit number The first digit of this was your original number. (i.e., How many times you want to go out to restaurants in a week.) The next two numbers are YOUR AGE !

No more baby Carrots!!

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Very important!!! !!!!!!!!! !!!!!!!!! !!
Ok...so no more baby carrots

The following is information from a farmer who grows andpackages carrots for IGA, METRO, LOBLAWS, etc.
The small cocktail (baby) carrots you buy in small plastic bags are made using the larger crooked or deformed carrots which are put through a machine which cuts and shapes them into cocktail carrots. Most people probably know this already.
What you may not know and should know is the following: once the carrots are cut and shaped into cocktail carrots they are dipped in a solution of water and chlorine in order to preserve them (the same chlorine used in your pool).
Since they do not have their skin or natural protective covering, they give them a higher dose of chlorine.
You will notice that once you keep these carrots in your refrigerator for a few days, a white covering will form on the carrots, this is the chlorine which resurfaces.
At what cost do we put our health at risk to have esthetically pleasing vegetables which are practically plastic?
We do hope that this information can be passed on to as many people as possible in the hopes of informing them where these carrots come from and how they are processed.
Chlorine is a very well known carcinogen.
Please let us make this information available to as many people as possible. If you care about your family and friends, pass it on.
http://www.rense. com/general83/ carrots.htm