text:
As this is my fipo I'll write a little bit about myself so you know where things are coming if it seems completely insane :)I am a developer at Microsoft, come to think of it for about 5 ½ years now as of this post. I am currently working on the extremely cool and exciting Volta project. Last year I worked together with the Visual Basic team on some VB9 Linq features. Like lambda's, Type Inference for method invocation and Relaxed Delegates. Previously I worked on InfoPath Forms Server and InfoPath the client application. Before that I got my Masters degree from University Utrecht. Actually my current manager Erik Meijer (1, 2) was my Professor over there. Before that of course high school and more immature stuff. I'm making no claims of having outgrown this ;)
Spare time is currently spent remodeling, snowboarding or soccer.
If you would like info about a specific subject of Volta, please let me know and I'll consider blogging about it.Expect a variety of posts, but hopefully mostly about Volta.
Thanks, Danny


text:
The 2015 PNS Meeting was held at Chateau Mont Sainte Anne outside Quebec City, Quebec, Canada from June 28 - July 2. The abstracts can be viewed by clicking here. Over 600 people attended the largest meeting of the PNS to date. The mix of clinician/scientists, basis scientists, voluntary health groups, and pharma partnerswas perfect and enhanced the meeting. The Plenary talks were excellent. The popular oral poster sessions were well received. The venue and food were superb.
Special thanks to our sponsors:
The Peripheral Nerve Society takes special pride in acknowledging the long-standing support and collaboration with the GBS-CIDP FOUNDATION INTERNATIONAL.
Platinum Sponsorship for the meeting was provided by Alnylam Pharmaceuticals, Inc., Baxalta US, Inc., CSL Behring, Grifols S.A., Kedrion S.p.A.
Gold Sponsorship for the meeting was provided by Octapharma AG.
Silver Sponsorship for the meeting was provided by Mr. David Torrey, IgG America/AmerisourceBergen Corporation, Isis Pharmaceuticals, Inc., Lundbeck, Pfizer, Inc., Genzyme Corporation, a Sanofi company.
Bronze Sponsorship for the meeting was provided by Foundation for Peripheral Neuropathy, GeneDx, Invitae Corp., Hereditary Neuropathy Foundation, LFB Biomédicaments.
The Mazawey Fellowship for Anti-MAG Research was given by Ken Singleton, Executive Director of the GBS CIDP Foundation International to Dr. Mariëlle H.J. Pruppers from the Department of Neurology, University Medical Center Maastricht, Maastricht, the Netherlands for her study, "IgM Anti-MAG peripheral Neuropathy: From proper Assessment to Trial needs – (IMAGiNe study)."
The Alan J. Gebhart - Peripheral Nerve Society Prize for Excellence in Peripheral Nerve Research for 2015 was shared by Profs Steven Scherer (USA) and Hugh Willison (Scotland).
The AK Asbury Prize was won by Ruth Huizinga (The Netherlands) for her talk "Innate immunity to Campylobacter Jejuni in GBS: the role of LPS-binding protein"
The PJ Dyck Prize was won by Lawrence van Helleputte (Belgium) for his talk "Inhibition of histone deacetylase 6 (HDAC6) as a therapeutic strategy in chemotherapy-induced peripheral neuropathies"
The PK Thomas Prize was won by Sharon Carmona (USA) for her talk"In vivo overexpression of human mitofusin 1 rescues induced neurodegeneration induced by mutant mitofusin 2"
The JW Griffin Prize was won by Malte Kaller (UK) for his talk "Establishing myelinating co-cultures using human-derived IPSC"
The Jonathon Pembroke Prize was won by Zongbin Li (Singapore) for her oral poster "Electrodiagnostic parameters useful for differentiating axonal and demyelinating subtypes of Guillain-Barre syndrome"
Congratulations to all the winners.
CSL Behring is pleased to announce the opening of the Interlaken Leadership Awards program to support neuro-immunologic research and demonstrate our continued commitment since instituted in 2010. This global awards program will provide grants to support investigators who are researching the potential use of Ig therapy in the treatment of neurological disorders
Please take a moment to view the website below which is now active for this year's submissions
The Letter of Intent and Application forms have been modified to add an additional question about additional non-CSL funding for the study.
Prospective applicants for the Interlaken Leadership Awards should first submit a letter of intent. Letters of Intent will be accepted from now until January 31st, 2016. Submitted letters will be reviewed by the Interlaken Leadership Awards review committee. Successful applicants will then be invited to submit a full application to the review committee.
Future meetings:
INC 2016 will be held at the University of Glasgow, Scotland and will start on the evening of 21 June 2016 with an Opening Reception. The following two days will be the INC meeting 22-23 June 2016. On 24 June 2016 will be the 'GBS 100' Centenary Symposium and Ceilidh.
CMT 2016 will be held at the NH Laguna Palace in Mestre-Venice, Italy and will start on the early afternoon of 8 September 2016 with an opening scientific lecture. It will continue on 9 September 2016 including a gala-dinner in Venice and will conclude in the late afternoon of 10 September 2016. A slide deck for the meeting can be seen by clicking here.
PNS 2017 will be held in Sitges, Spain just outside Barcelona. The meeting will start on the evening of 8 July 2017 with an Opening Reception and conclude at 1200 on 12 July 2017. A slide deck for the meeting can be seen by clicking here.
Our website continues to evolve and improve. Please visit it for periodic updates. A new Fellowship Opportunities section is now added. Please send ads for Fellowships to Amber Millen (email@example.com) for posting.

subset: commoncrawl


text:
Germany Says No Decision to Scrap Tax on Nuclear Fuel
Chancellor Angela Merkel's government hasn't made a decision to scrap a five-month-old nuclear-fuel tax, though all financial measures connected to Germany's exit from atomic energy are up for discussion, a spokesman said.
Government spokesman Steffen Seibert declined to confirm a report in the Financial Times Deutschland that Merkel's coalition may drop the 2.3 billion-euro ($3.2 billion) annual levy to allow energy companies to invest more in renewable sources of power. Horst Seehofer, the leader of Merkel's Christian Social Union allies, told the Sueddeutsche Zeitung newspaper that he won't support the levy.
"There is no such decision," Seibert told reporters today in Berlin. "It's very clear that when the government puts forward its concept to accelerate" an ending of nuclear power production, "it will address individual questions, as well as financial questions."
Merkel ordered Germany's seven oldest reactors in March to be idled during a three-month review and said she plans to accelerate the switch to renewable energy from nuclear following the Fukushima disaster in Japan. The reversal of her government's planned extension of the operating lives of German nuclear plants last year coincided with a resurgence in support for the opposition Green party.
The chancellor will meet with coalition leaders on May 29 to discuss how to move forward with the energy plan, aiming to meet a June 6 deadline to get the overhaul through Cabinet.
'Off the Table'
Seehofer, who is also the Bavarian premier, said the tax is "off the table," Sueddeutsche reported. He said the government can't expect energy companies to pay the tax at the same time it scales back licenses and invests in clean energy.
Seibert deflected suggestions that eliminating the tax might be seen as making a deal with utilities. He said Merkel doesn't plan to meet company executives before June 6, although there are "political contacts" with them.
The nuclear-fuel tax -- levied on EON AG, RWE AG, EnBW Energie Baden-Wuerttemberg AG and Vattenfall AB -- was a component of the government's energy package last year that extended the lives of nuclear plants by an average of 12 years. It was designed to help pay for the clean-up of a nuclear-waste storage site and narrow the budget deficit. The utilities also agreed to make payments to a renewable-energy development fund.


text:
Fresh Crunchy Salad
Total Time
Prep 10 mins
Cook 0 mins
My kids love this yummy, fresh salad, with it's crunchy vegetables and the sweetness of the green apple. Best made just before serving, or the mushrooms will start to get soggy, and the apple will turn brown. My kids prefer it without dressing, but you could use a vinegarette, or a lemon yoghurt dressing if you prefer. This recipe serves 2 as a side dish.
Ingredients Nutrition
- 1 celery, trimmed
- carrot, 2 inch piece
- cucumber, 2 inch piece
- 1 mushroom, stalk removed
- 1⁄4 green apple, core removed
- Cut the carrot and cucumber in half, lengthways.
- thinly slice all vegetables and apple.
- Toss to combine, and serve as a light lunch, or as a side.
Most Helpful
Made this when my vegetarian son & DIL were here for lunch so more or less multiplied the recipe by 4, using a large Granny Smith apple, 6 button mushrooms, a 6" cucumber & a good size carrot! Really enjoy preparing a recipe that includes raw mushrooms, & this one makes for a very tasty salad! Thanks for sharing it! [Made & reviewed in I Recommend recipe tag]
I made the full amount and had for lunch with some smoked salmon and ate the rest of the apple as a snack, Loved the fresh crunchy tastes of the vegies with the slight softness of the mushrooms and the sweetness of the apples, a nice light lunch on a warm day for this time of year. Thank you Sara 76, made for Please Review My Recipes.


text:
BROWNSVILLE, Ky. (WBKO) -- A Corvette flips more than one hundred feet in the air, while carrying two Brownsville passengers.
Around 4 o'clock, Saturday afternoon, 41-year-old Christopher Snelling was driving a 1993 Corvette, east bound on Mammoth Cave Road. Along for the ride was his 14-year-old step brother... Theron Snelling. Police confirmed neither of the men were wearing seat belts.
The driver swerved into the west bound land, driving off the road.
Police say the vehicle went airborne for 106 feet before landing in it's final resting place. Police confirm the 14-year-old passenger was ejected from the vehicle.
"They were then flown by helicopters to hospitals in Nashville. After consulting with the Commonwealth's Attorney, criminal charges will be filed against the driver," said Ricky Sanders, Brownsville Police Department.
Police link two major factors to this crash, alcohol and speed.
"I would estimate about 85-90 miles per hour," said Ricky Sanders, Brownsville Police Department.
Police confirm the driver almost hit another car during the crash. A family of five were traveling Mammoth Cave Road, when Snelling barely missed hitting their vehicle. This will add to his expected charges.
"Probably going to be five counts of "wanton endangerment" of the family from Ohio. It was the mom, dad, and three children. Then, assault charges for the injuries on the 14-year-old step brother," said Ricky Sanders, Brownsville Police Department.
According to the Brownsville Sheriff's Department, the 14-year-old passenger has been released from the hospital and was present in school today.
The condition of the driver is unknown at this time. Police expect this case to be presented to the Grand Jury.


text:
One of Isabella County's largest employers was bought out by a New York investment company this week.
Morbark has been a family owned company for over 60 years, specializing in farm and forestry equipment. Continue reading
One of Isabella County's largest employers was bought out by a New York investment company this week.
Morbark has been a family owned company for over 60 years, specializing in farm and forestry equipment. Continue reading
Events are planned around the state this Friday, October 2nd, in recognition of National Manufacturing Day.
The goal is to expose young people to America's manufacturing industry. Continue reading
Four Michigan schools are being recognized by the State Department of Education for their programs preparing students for future careers.
Continue reading
More people were looking for work last month, but more businesses were hiring, which helped drive Michigan's unemployment rate to 7.1 percent, the lowest it's been so far this year.
Continue reading
The Michigan Economic Development Corporation is stepping in to help a Bay County company expand its business, and create jobs.
The Mando America Corporation facility in Monitor Township is receiving a $200,000 grant from the state to help with the expansion. Continue reading
A Georgia-based solar company plans to bring over 300 jobs to the Mid Michigan region.
Officials said the solar manufacturing company, Suniva, has started construction of a new facility in Saginaw. Continue reading
A Cadillac-based boat manufacturer has been purchased by a French yacht builder. The sale could eventually create new jobs in Wexford County.
Continue reading
Michigan's unemployment rate dropped slightly last month to seven and a half percent.
It marks the seventh month in a row the rate has declined, and its lowest point since April of 2008.
The jobless rate is a little more than one percent below where it was a year ago, and outpaced the improvement in the national rate over the same period.
Over the past 12 months, employment grew in the manufacturing, high-tech, and hotel-and-restaurant sectors.
There were job losses in the government and financial sectors.
The overall drop in statistical unemployment in Michigan has been slowed somewhat by people re-joining the workforce to compete for jobs.
Also, when people who have stopped looking for work, as well as part-time workers who'd like to be full-time, are added the mix, Michigan's rate of unemployment and under-employment is 15-point-two percent.


text:
Noun: Macadonian word for fagget (homosexual)
Ti si peder! (You are gay) or You look peder in those pants!
by JamesEzrin November 29, 2007
Trending Now
Top Definition
Peder is a really super awesome variation of the name Peter. But instead it has a 'd' in place of the 't'.
Paco: Hey, are you Peter?
Peder: No man I'm Peder.
Paco: Shiiiitttt homie.
Peder: No man I'm Peder.
Paco: Shiiiitttt homie.
by yeweDEWEY June 05, 2006
Short for PEDERast. Used as an insult, and not literally.
Don't listen to that peder, dude!
by not a peder March 29, 2005


text:
When a man cums and the cum goes in the air and lands straight back down into the japs eye.
-"Have you ever been able to perform a perfect splooge?"
-"Yes, but i've only ever managed to do it once"
-"Yes, but i've only ever managed to do it once"
by thegrizzelybear September 14, 2011
Trending Now
Top Definition
an ejaculatory deposit
My roommate left his splooge-covered t-shirt on the floor again.
by Kevin H. March 05, 2004
Any and all ejaculatory juices that derive from the male penis.
This word can be used as a noun or verb.
This word can be used as a noun or verb.
Shane splooged all over her face.
I hope his splooge isn't on my pillow.
I hope his splooge isn't on my pillow.
by K Dizzle August 18, 2004
the male ejaculatory fluid
I splooged in your girlfriends mouth last night.
by ricky December 21, 2003
to bust a huge nut that u have been saving up for a few days
i titfucked her then i splooged all over her face.
by dick October 24, 2004
1. (n.) sperm
2. (v.) to ejaculate
2. (v.) to ejaculate
1. I see a splooge mark on the bed.
2. I splooged in her hair
2. I splooged in her hair
by Guy January 20, 2005
splooge- The act of cuming or ejaculating semen. Usually referring to the act of cuming in a partner's face after receiving fellatio.
ex. Harry never told jan he was about to splooge and so she was covered with his man pudding in no time.
by penis mcgaffrey March 24, 2005
To heavily cream yourself
gabe huged alyssa and splooged in his pants
by dufa July 22, 2006


text:
Had a great time at the GaymerX con in San Francisco this wknd, was nice meeting some of you from here/tumblr and getting to chat with the Bioware peeps. Also good to have some actual real life interaction with other people for a change, sometimes being an artist for a living can be a bit too solitary.
I'd definitely recommend it for anyone who was considering going but was unable this year. I'll probably be back next summer, likely with an artist table.
GaymerX by AndrewRyanArtWatch
©2013-2016 AndrewRyanArt
Glad to meet you there!
Wish I could have gone, sounds like a blast.
And now this morning David Gaider is talking on Twitter about having met YOU at GaymerX: twitter.com/davidgaider/status…. Dude.
Would love to live in the US for this kind of event (gay or not )
Ah... so, is GaymerX a con for gay gamers? I'm puzzled.
Mostly but anyone can come. It's a smaller convention though.
man that sounds like it was a blast...really wanna go lol
I enjoyed reading the tweets from the Bioware devs that attended all weekend. It sounded like it was a terrific success - glad to hear you thought so as well


text:
Ahead of the premiere of the third incarnation in VH1's Love & Hip-Hop franchise—Love & Hip-Hop:… Read More
From the opening scenes of last week's season premiere of Tyler Perry's latest scandalous drama If Loving You Is… Read More
Full Force—with Bowlegged Lou, Paul Anthony, B-Fine, Curt-T-T, Shy Shy and Baby Gerry have always been a tight-knit family… Read More
We are not "old Black" nor "new Black" we are ALL Black.
Twenty years after the release of Nas's groundbreaking debut album Illmatic, Nas: Time Is Illmatic takes… Read More
If Hollywood is serious about crafting a new generation of Black male movie stars, then they will have to craft star vehicles that… Read More
Ready to Die turns 20 on Saturday, and even at a moment when hip-hop is particularly taken with such milestones, this is… Read More
From Diana Ross' international influence on 1960s and 70s style to Vogue's commentary on " Read More
Comedian Michael Che will co-anchor Saturday Night Live's Weekend Update this upcoming season, replacing anchor Cecily… Read More
The number of indie star cameos in Lil' John Roberts's gravity-defying new video, "Space," is really impressive:… Read More
How did you like our September 2014 issue, highlighting the stars of the James Brown biopic Get On Up!? And your… Read More
We are not "old Black" nor "new Black" we are ALL Black.
Vernon Reid Talks 30 Yrs of the Black Rock Coalition
Justin Adu Explains African Amedia
Beautifully Brown Grace Jones
Why Did Ben Carson Mock Police Brutality
Detroit's New Activist Generation


text:
I've figured out how to get albums and galleries on my page but how do i make it so when someone clicks on a gallery, i.e, general pics it make the first picture come up big with arrows down at the bottom that they can click on to move to the next pic . . .
here is my photo gallery page:
The code i have now is in a table with each of these codes for an album.
'[album id=8 template=compact]'
here is an example of what i would like:


text: Posted March 16, 2013 Settle down there fellas, its only the ACC tourney. Though it is satisfying after all the obnoxious NIT talk earlier this season Exactly why I made this thread. They talked crap about Carolina all year, even though this was supposed to be a down year for us, and here we are...made it further than all of them. And believe me, if we make it further in the NCAA tourney, their crow pie will be made with extra sauce. Share this post Link to post Share on other sites


text:
Kimberly Maroon | Experience Designer
I design experiences that connect people from their digital spaces to the world around them. My work is fueled by my relentless curiosity, imagination, and passion for storytelling.
My graduate thesis work explores how dynamic media can be used to design experiences for photographs where audiences are immersed, engaged, and invited to participate with photography in new ways.
I hold an MFA in Visual Communication Design from the Dynamic Media Institute at Massachusetts College of Art and Design. I have spent over 10 years creating images for lifestyle, editorial, and music and the last 4 years as an experience designer.
Clients: Apple, athenahealth, Klio Health, GoPro
My photography work can be found at: www.maroonbiology.com


text:
Separate names with a comma.
I can't find it either and the link on the internet does not work
My email and text notifications are not making any sounds. I need to restart the phone to get them to work again. Any ideas?
I am curious as to what camera app people are using. I am looking for an app that we take quicker pictures. By the time the stock camera takes a...


text:
This digital product contains gridded estimates of water-table (wt) elevation and depth to water (dtw) under dry, normal, and wet conditions for Sussex County, Delaware. Files containing the point data used to create the grids are also included. This work is the final component of a larger effort to provide estimates of water-table elevations and depths to water for the Coastal Plain portion of Delaware. Mapping was supported by the Delaware Department of Natural Resources and Environmental Control and the Delaware Geological Survey.
These grids were produced with the same multiple linear regression (MLR) method as Andres and Martin (2005). Briefly, this method consists of: identifying dry, normal, and wet periods from long-term observation well data (Nc45-01, Ng11-01, Qe44-01); estimating a minimum water table (Sepulveda, 2002) by fitting a localized polynomial surface to elevations of surface water features (e.g., streams, swamps, and marshes); and computing a second variable in the regression from water levels observed in wells. A separate MLR equation was determined for dry, normal, and wet periods, and these equations were used in ArcMap v.9 (ESRI, 2004) to estimate grids of water-table elevations and depths to water. Grids produced in this project were merged with those previously completed for eastern Sussex and smoothed to minimize edge effects.


text:
This might be stupid question, but how does ajax work on SO given that the javascript files are being served by a different domain? I thought AJAX did not allow cross-domain requests.
What is meta?
- Any Stack Exchange user can ask a question
- The community provides support, votes on ideas, and reports bugs
- Your voice helps shape the way Stack Exchange operates
The Same Origin Policy is based on the location of the document loading the script, not the script's location. That's why CDNs like Google's Ajax API hosting (code.google.com/apis/ajaxlibs/) and the AOL CDN work for distributing JavaScript libraries.
Are you asking if JS can Request Cross-domain? If so...
It has methods of working, such as JSONP and PMXDR. But I'm fairly sure the receiving URL has to explicitly allow JSONP requests. That, or you can create your own proxy script with a technology that can stand between local javascript, and remote content.
That being said, not sure specifically how SO is doing it.
Are you asking if JS can be loaded cross-domain? If so...
Yes. Similar to images, mp3's, style-sheets, etc., Anything public really. If it's out there in the open, then you can load it. Google hosts many js-libraries in this fashion - you just load them from the central server, meaning your visitors may already have them cached.


text:
We have a domain network with about 30 computers and an active directory on Windows Server SBS 2003 32bit. Whenever I connect to this server from any other machine, it automatically attempts to send some sort of print job. It fails to print however and the printer never seems to receive the job. I have been seeing this happen on every computer which connects to this particular server. It seems to send these print jobs repeatedly, and to different printers, if more than one are installed. As soon as I cancel one print job, it starts another, repeats a few times and finally stops.
What could be going on here?
PS - I originally thought this was related to MS OneNote but this turns out to happen on computers which do not have OneNote.


text:
At New York University Medical Center, A Dramatic, Critical Evacuation
One of the most dramatic stories to come out of New York last night is the critical evacuation of New York University Langone Medical Center.
As CNN reports it, around 7:45 p.m. Monday, the hospital's basement started taking on water. At one point, the "lower floors and elevator shafts filled with 10 to 12 feet of water."
The hospital's main power went out and then the backup power failed.
"The medical center, NYU Langone Medical Center, a sprawling complex in the low 30s near the East River, began transporting all 215 patients at the hospital to other facilities on Monday evening, They were still being transported to other nearby hospitals, including Sloan Kettering and Mount Sinai, early on Tuesday, a spokeswoman for the hospital said.
" 'They evacuated everybody,' said the spokeswoman, Lorinda Klein, who said the main communications systems at NYU Langone — phones and e-mail — were down. She could not say what had caused the failure of the hospital's emergency systems, which power critical care units there."
CBS's Jonathan LaPook arrived at the hospital shortly before midnight. He writes that by that time the intensive care unit had already been evacuated and it was eerily empty, lit only by the flashlight he was carrying.
LaPook writes that he saw crews moving babies from the neonatal intensive care unit. Nurses carried them through flights of stairs. Four of them were on respirators without a battery backup, so the nurses had to manually pump them to keep them alive.
"Many patients were too sick to walk down the narrow staircase to the lobby," LaPook writes. "They were painstakingly carried on plastic sleds — one by one — by teams of four to five people from as high up as the 17th floor."
NBC News posted video of the scene outside the hospital, where ambulance after ambulance lined up in front of the building waiting to pick up patients.
Of course, the question that will be asked over the next few days and weeks is why this happened.
Dr. Andrew Brotman, senior vice president and vice dean for clinical affairs and strategy, told CNN the immense flooding took the hospital by surprise. During Hurricane Irene, the hospital, which sits near the East River, was evacuated, but only one building flooded with 2 feet of water. Monday, seven buildings took in water.
"Things went downhill very, very rapidly and very unexpectedly," Brotman told CNN. "The flooding was just unprecedented."
CBS reports that the hospital's main generator failed and so did its secondary backup.
You must be signed in to leave a comment. Sign In / Register
Please keep your community civil. All comments must follow the NPR.org Community rules and terms of use, and will be moderated prior to posting. NPR reserves the right to use the comments we receive, in whole or in part, and to use the commenter's name and location, in any medium. See also the Terms of Use, Privacy Policy and Community FAQ.


text:
From your e-mail inbox to billboards and network TV, it is everywhere. Pornography is a $10 billion industry here in America—and that's just in our country. Worldwide, porn brings in $57 billion a year. According to a Chicago Tribune poll, 70 percent of men ages 18 to 34 admit to looking at Internet porn at least once a month.
- How has porn affected your life? The Oprah Show wants to know. Tell us about your experiences.
- Do you or your spouse look at porn? Take our pornography poll.
Published on November 15, 2005


text:
Quality & Compliance: From Development to Launch
Quality and compliance are vital to all process manufacturing companies so it must be considered not just during production but throughout the product development cycle. To avoid costly errors, companies around the globe are enhancing their current Enterprise Resource Planning (ERP) software with best of breed Product Lifecycle Management (PLM) solutions. This enables the entire organization to have better visibility to the creation and continuous improvement of recipes and formulas rather than operating in separate silos.
Join T. Hasegawa's Nasser Dastmalchi's, VP of IT, as he discusses how their recent technology integration keeps your favorite food and beverages tasty and safe, as well as how the lessons learned can apply to any process manufacturer. Mike Edgett, Industry & Solution Strategy Director at Infor, will also share his insight regarding global Quality and Compliance trends and its impact on food and beverage manufacturing companies' long term IT investment plans.
Topics will include:
- Formalizing a stage gate methodology
- Enhancing your Track & Trace capabilities
- Managing Product Requirements
- Insuring Label Compliance
- Optimizing Formulationse
Nasser Dastmalchi's is a seasoned VP of IT with over 20 years of hands-on IT experience (multi-business, multi-site, multi products and services companies) specializing in Manufacturing/Logistics, ERP / Infrastructure implementations, Program, Project and Vendor Management. Proven expertise in directing high performing IT departments and technical support programs with the consistent history of reducing costs, improving efficiency, and increasing productivity.
Michael Edgett is the Industry & Solution Strategy Director at Infor where he is responsible for the company's strategic direction in the Food, Beverage, Chemicals and Life Sciences markets. Prior to joining Infor, Michael served in senior business-to-business marketing positions at food manufacturing and software industry leaders including Quaker Oats, Bunge, Bordens, Arris and Movius.
Moderated by: Barbara Van Renterghem, Editorial Director, Food Safety Magazine
Sponsored by: Infor
For This Complimentary Webinar Today!
Clean Up Your Samples! A New Sorbent to Remove Food Matrix Interferences
Fats and polar lipids, particularly phospholipids, are co-extractable substances in food matrices that contribute to matrix interferences for the analysis of veterinary drugs. A novel sorbent capable of removing both phospholipids and fats from extracts was employed prior to LC-MS/MS analysis. The sample cleanup using this sorbent was significantly improved when compared with results using silica-based C18 by removing more than 80% of interfering phospholipids.
Learn how to:
- Use a single method for the simultaneous determination of multiple classes of veterinary drugs
- Reduce LC-MS/MS method development times
- Optimize analyte recovery and precision
- Remove matrix interferences such as fatty/non-polar phospholipid
Presenter: Jeremy Shia, Ph.D. Food & Environment Marketing Manager, Consumables Business Unit, Waters.
Moderated by: Barbara Van Renterghem, Editorial Director, Food Safety Magazine
Sponsored by: Waters
For This Complimentary Webinar Today!
Build International Confidence with ISO 17025 Accreditation
We often speak generally of the global technical community, but ISO 17025 accreditation makes each accredited laboratory feel connected to the practical everyday operation of that community. With ever-growing science and technology, manufactured and agricultural materials, telecommunications, internet, cybersecurity, weapons, explosives, drugs, medicines and our homeland security operations, we need to have confidence that materials are sampled well and tested appropriately, and that measurement tools are well calibrated. The oversight and coordination of all calibration and testing are standardized and managed through ISO, ILAC, and labs accredited to ISO 17025. Tune in to learn more.
- Learn the basic requirements for becoming an ISO 17025-accredited laboratory
- Grasp the importance and relevance of ISO 17025 accreditation for food safety/quality
- Understand the benefits of accreditation and receive practical advice on avoiding pitfalls
- Adopt ATCC proficiency testing programs to support ISO 17025 accreditation
Presenter: Bill Hirt, Ph.D. is a veteran of several organizations and is a dynamic educator and manager. He has served in teaching, technical and management roles in a string of organizations including the University of Cincinnati, Purdue University, St. Mary's College, Champion Papers, US Industrial Chemicals, two genetic engineering firms, Seagram and Tropicana, and Eurofins Scientific in which he served the chemical and microbial testing needs of Cargill, P&G, and Iams Pet Foods. Dr. Hirt is a highly experienced lead assessor for ISO/IEC 17025, ISO Guide 34 (Reference Material Producers) and ISO 17043 (Proficiency Testing Providers). He is also an evaluator of accreditation bodies for APLAC and the Inter-American Accreditation Cooperation (IAAC). Additionally, he has been an IRCA-registered auditor of ISO 9001 and 14001 environmental systems. Dr. Hirt is the author of 13 technical publications and has been a speaker at several technical forums. He has served for over a decade as director of accreditation for ANAB (formerly called ACLASS).
Moderated by: Barbara Van Renterghem Editorial Director, Food Safety Magazine
Sponsored by: ATCC
For This Complimentary Webinar Today!
Mycotoxins, Fluoroquinolines, Colors:
Boosting Sample Preparation
Food safety is an increasingly important topic for our global food supply. Quality data are critical to ensuring safe food. Although many advances in the sensitivity and applications of analytical techniques have occurred, often sample preparation has lagged behind. Solid-phase extraction (SPE) has shown utility in both clean-up and concentration of food extracts. How do you move into automation of cartridge SPE? Improved accuracy and precision with less hands-on time for a variety of food safety analyses will show the utility of this approach.
- Understand the role that solid-phase extraction plays in sample preparation
- See how automation can help improve results compared to manual operation
- Understand real examples of food safety analyses, such as aflatoxin, deoxynivalenol, and fluoroquinolone
Presenter: Chris Shevlin, Global Market Development Manager, Horizon Technology. In his current role, Chris coordinates application development and works with customers and internally to represent the voice of customer and to ensure that Horizon's systems are in-line with market needs. Chris has over 15 years of experience working with analytical separation techniques, working in laboratories and with instrumentation vendors. The entirely of his career has been focused on HPLC and HPLC/MS. He has worked with solid-phase extraction and the chemistries of various approaches for sample preparation in the food market.
Moderated by: Barbara Van Renterghem Editorial Director, Food Safety Magazine?
Sponsored by: Horizon Technology
For This Complimentary Webinar Today!
Adding Confidence to Your Results:
The Advantages of a Comprehensive HRAM Library
and Compound Database in Food Analysis
The use of high-resolution accurate mass (HRAM) LC/MS instrumentation for the analysis of pesticides in food samples is growing in routine analytical laboratories. It allows both screening and quantitation for large numbers of analytes in a single injection at concentrations at or below maximum residue limits (MRLs), and can offer better specificity and ease-of-use when compared to setting up complex methods on standard triple quadrupole instrument platforms.
In this webinar, we will discuss the use of a new HRAM library with a corresponding compound database for added confirmation of results in the analysis of over 500 pesticides by full scan data-dependent MS2 in QuEChERS extracts on the Thermo Scientific™ Q Exactive™ Focus hybrid quadrupole-Orbitrap™ mass spectrometer.
Key Learning Objectives:
- Learn about the acquisition modes of Q Exactive Focus MS
- Learn how to perform combined quantitative and qualitative analysis in one measurement
- Learn how to make residue analysis more efficient and effective
Presenter: Ed George, Senior Applications Scientist at Thermo Fisher Scientific, supporting the Life Science Mass Spectrometry group for Environmental and Food Safety Analysis
Moderated by: Barbara Van Renterghem Editorial Director, Food Safety Magazine
Sponsored by: Thermo Fisher Scientific
For This Complimentary Webinar Today!


text:
I am running Windows 8 (no virtualization, X79 + i7-3820), and have separate Linux NTP server in my local network. Linux NTP is typically within 1ms of true time.
I've set Windows 8 to synchronize time via my local NTP, and set
SpecialPollInterval = 1 MinPollInterval = 6 UpdateInterval = 100
When network is available, all is fine, Windows 8 have clock offset less than 1ms.
But when there is no connectivity, clock drifts very fast, 90ms per 1 hour, and I see that w32time service does not try to compensate for it (like Linux NTP does).
What should be done to have w32time compensate for constant clock drift?


text:
Can Celiacs Eat True Sourdough Bread?Healthy Living
Most breads labeled as "sourdough" on the market today are anything but.
These breads typically contain yeast which is the giveaway clue that the bread is a fake sourdough and should be avoided if one seeks a traditionally baked loaf.
True sourdough bread does not contain yeast and instead utilizes a lactobacilli based starter culture. True sourdough bread is also baked at a lower temperature for a longer period of time which protects the integrity of the cereal grains and preserves the nutritional value. Not only is the nutritional value maintained, but antinutrients such as phytic acid are eliminated and gluten, that very difficult to digest plant protein, is broken down.
When baker's yeast was first introduced as an alternative to sourdough starters in 1668 in France, it was strongly rejected because scientists at the time already knew that it would negatively impact people's health.
While yeast is used almost universally for baking breads anymore, the skyrocketing cases of gluten intolerance and celiac disease are causing many to look backwards at how nonindustrialized peoples consumed gluten containing breads with no digestive difficulty.
One study that examined how celiacs tolerate true sourdough bread was conducted in Europe. 17 people suffering from celiac disease were given 2 grams of gluten containing bread risen with either baker's yeast or a normal lactobacilli culture. 13 of the 17 showed negative changes in intestinal permeability consistent with celiac disease. 4 people did not show any negative changes.
Then, the 17 study participants were given true sourdough bread risen with a special lactobacilli culture able to hydrolyze the 33-mer peptide which is the primary amino acid building block that causes an immune response in people with celiac disease. None showed any negative changes in their intestinal permeability after consuming the bread which was made up of 30% wheat flour and a mix of oat, millet, and buckwheat flours.
The researchers' conclusions were summarized as follows:
These results showed that a bread biotechnology that uses selected lactobacilli, nontoxic flours, and a long fermentation time is a novel tool for decreasing the level of gluten intolerance in humans.
What I find interesting about the study is that even when the people who consumed the gluten containing bread risen with either baker's yeast or a normal lactobacilli culture, 4 did not show any negative changes to their baseline values of intestinal permeability. Did these 4 consume bread raised with a normal lactobacilli culture? If so, perhaps even a normal sourdough culture would be sufficient for many celiacs to consume.
Certainly, most with simple gluten intolerance would find true sourdough bread to be easily consumed with no digestive distress.
Clearly, more study on this needs to be done, but the results are incredibly promising.
It seems that the noblemen in the court of Louis XIV of France back in 1668 had it right all along. Abandoning the traditional methods of bread preparation in favor of baker's yeast would have disastrous effects on people's health. Little did they know that their wisdom several centuries later would be termed "novel" by scientists in the biotechnology industry!
Sarah, The Healthy HomeEconomist
Sources and More Information
Study Finds Wheat-based Sourdough Bread Tolerated by Celiac Patients
Einkorn Sourdough Crackers with Nut Butter
No-Knead Einkorn Sourdough Bread
The Good Gluten You Can Probably Eat Just Fine
The Real Reason Wheat is Toxic (It's Not the Gluten)
Make Your Own Sourdough Starter
Subscribe today and gain access to my exclusive & FREE weekly newsletter packed with the latest health news, Real Food recipes, video how-to's, special discounts and much more!
Comments (112)
Brett Wolff
To say that sourdough bread does not contain yeast is completely incorrect. It is the fact that it contains yeast (that produce CO2 that get caught in a developed gluten matrix) that has allowed it to leaven bread for thousands of years. The difference is that it contains one or several "wild" yeasts found on the surface of the flour itself as opposed to the single strain of commercially produced wheat. These yeast proliferate and feed on the flour added to "feed the starter." True, it does also contain lactobacillus bacteria that are partially responsible for affecting and transforming the gluten. These bacteria are also part of the equation in developing that delicious sourdough flavor.
The other aspect of making good sourdough bread that differentiates it from wonderbread, et al is the exceptionally long fermentation/rise/proofing times. Amylase converts more starch into sugar, the yeast eat more of the sugar, multiple acidic compounds are produced, and yes, the gluten is partially broken down. That is why sourdoughs tend to have a lower glycemic index and pose less of an issue for some with gluten-related conditions. However, long fermentation is not limited to sourdough though–many good breads use long-fermented doughs and pre-fermented dough components.
I truly feel for people suffering from celiac disease, and I cannot imagine the implications of living with an autoimmune condition. However, I would argue that the rest of the recent gluten mania is likely more attributable to eating terrible, hyper fast-fermented breads/pretzels/whatever that include ADDED gluten that makes bread faster, less good, and less healthy. Also, frequently the initial cut of gluten from the diet is accompanied by more attention paid to all aspects of the diet–no wonder folks feel better!
Even though this is an older post, I am glad I found it. I bought Purbread gluten neutralized winter wheat bread at a farmer's market. I had a slight sinus reaction, but goes away quickly. I normally get a headache immediately after encountering any wheat. I did not have that. I also gain weight literally over night, and get a wheat or grain belly. This did not happen. I am hoping this will be the answer. I did find a website where a woman did an experiment with soaking grains from 12 to 24 hours in either buttermilk or sourdough. The ones soaked in sourdough worked best. It didn't seem to help soaking longer than 12 hours. I have tried spelt, einkorn, and sprouted wheat (Ezekiel), and got a headache with all of them. I plan to make my own sourdough starter as it's hard to find sourdough bread that says "sourdough starter" on the package.
I tried this last year and it was DISASTEROUS! Celiacs beware! I think that once the damage is done even sourdough can be just as bad as "regular" bread.
Hi Sarah, great article! I found a yeast free "Coarse rye" bread at the store that I am hoping is a true sourdough..
These are the ingredients: Coarse cracked rye, filtered water, sourdough (Whole rye, filtered water), seasalt
Is this a true sourdough? Thanks!
Sarah TheHealthyHomeEconomist
It sure looks real! I would double check with the company that sells it to see how long the dough ferments before the bread is baked. The longer the better!
Jean | DelightfulRepast.com
Sarah, I've been telling the world about this new-to-me information learned here and today linked to one of your related sites in my post about (True) Sourdough Artisan Bread.
Jean | DelightfulRepast.com
Sarah, I just recently started making true sourdough bread and found this older post of yours when I was looking for some info to share with a gluten-free friend tomorrow. Your blog has been on my Sites I Visit list for years!
Pingback: At the Immigrant's Table: Adventures in sourdough, part I
In AZ/USA Trader Joes or Sprouts have no added yeast white sourdoughs:TJs has cornmeal on the bottom of their artisan paper bagged loaf, in case of people not intaking corn. TJs also have plastic bagged version of sourdough:Some have whole grain. I can't find a true and white spelt sourdough here in the US since Pacific Bakery's is'nt anywhere to be found. That was the ultimate in convenience!
I buy the plastic bagged version of sourdough at TJ's. It says whole wheat. Does that type have the added yeast or is that the real stuff? Thanks
As in the article, if it's true sourdough, yeast won't be in the ingredients.
Crystal Jones Hitchcock via Facebook
Lacy Benkley
Francesca Accardi Jackson via Facebook
This is just stupid…. So celiac should avoid ALL the other similar proteins, like those found in coffee say… ( Recent article I just read.) but sour dough shouuuld be ok? Um, thanks, No.
Terri Warriner via Facebook
I so look forward to trying this after I finish healing my gut on GAPS.
Billy Brown via Facebook
Love that you covered this subject. I've been wondering about this for the past few weeks.
Lysia Jones via Facebook
Very interesting, since stopping wheat i also cannot tolerate gluten free yeasted breads. Cultures for health has a brown rice sourdough culture i would love to try.
Howard Gray via Facebook
Those were sensitive to gluten lack the gut bacteria B. lactis, which breaks down and consumes gluten. It's all about your gut microbiome people…
You should still properly prepare grain foods anyway..
Sonia Johnson via Facebook
Brittany any sort of inflammation can lead to disease,if your immune system is being constantly compromised by a reaction to gluten it cannot be expected to fight cancer,infections,viruses etc it will be a slow slip into joint pain IBS in my husbands case MS weight gain etc I strongly suggest you read Paleo solution by Rob Wolf,wheat Belly by Dr William Davis and Grain Brain by Dr David Purlmutter it is a very serious condition Gluten intolerance not to be taken lightly
Lisa Outhwaite via Facebook
I don't know about celiac but my partner is sensitive to standard bread, as I think we all are really, but has no reaction at all to the home made sourdough.
Ashley Parker via Facebook
Hayley Wade
Allison Bearden
Rachel McAtee via Facebook
My husband either has a wheat allergy or is gluten intolerant. I just ordered 5 lb of eikhorn wheat berries and I'm going to make a sourdough starter from it then try making a long-ferment sourdough bread from the freshly ground flour. That's the way bread is SUPPOSED to be made. I am so excited and hope that he will have NO reaction to it!
You're a great woman to do that for him!
Tatjana Bullen
I have recently been diagnosed with Rheumatoid Arthritis. My husband and I have been doing everything to keep me off the strong drugs. But my Naturopath has had me on a diet of no gluten, sugary, dairy or grains for about 4 weeks. My hands are better but noticed they got inflamed from bread the other day. So I am still testing the other things by seeing how my hands are after introducing a food type per day and working out if any other food groups.
I am only 50 and it could also be hormones and pre menopausal that has triggered it. But my husband is not suppose to have yeast beer only wheat beer. He is lactose intolerant as well We both love our bread so I would love to know how your sourdough turned out and if you would like to share and send me the recipe for the culture and sourdough.
How is your husband going as well.
Bye for now
Kind regards
Raechel Nicole via Facebook
Sourdough still stuffs my sinuses up.
I just bought Purbread gluten neutralized sourdough bread with an actual sourdough starter. I also got a instant sinus reaction, but it went away as fast as it appeared. I didn't get headache on left side like I usually do when I encounter wheat. I am hoping this is the answer. I didn't gain weight or have grain belly, so time shall tell.
Keri Hessel via Facebook
Kiki Oosterbroek – Sourdough is much better for us!
Jennifer Condon Krause via Facebook
Deena Di Meglio Ellson you may like to read this.
Brittnay Rene Rigdon via Facebook
Rebekkah you mean for celiac people or people in general? I've never heard of gluten causing these things in a "normal" person. I have a gluten sensitivity which is a new thing to me, just recently figured out the source of my stomach problems so your comment are interesting to me.
Rebekkah Smith via Facebook
It's not worth it, if you have celiac disease. One crumb is enough to trigger a reaction. I'm not going to risk my kid getting cancer, thanks. Because that's what happens when you allow traces of gluten. Cancer. Or diabetes. Or neurological problems. Not even going there.
Meag Olson via Facebook
Crystal Jones Hitchcock Tedra Cornelia
Christa M. Wells via Facebook
I'm not even going to chance it.
Leah Hudson via Facebook
Greg Burdett this is an interesting article. Thoughts?
Lydia Kou via Facebook
Interesting post. This is something that I have thought and wondered about.
Overall, I don't think that a blanket statement applies. I think it strongly depends on the type of issue that the person has — as well probably as whether or not they have been able to heal the gut.
I have a severe wheat sensitivity/intolerance and I cannot even have wheatgrass which has been shown to contain no gluten. It's not always a gluten issue. I believe that, once a person develops a sensitivity to a certain type of food, the body can often still recognize it even if it's properly prepared. I think the ideal is for everyone to be properly preparing food in the first place to minimize the chance of developing food sensitivities.
would you be willing to share your recipe?
"Novel" cracked me up, too!
Since I was a young child, I could never digest anything made from flour. Many visits to hospitals and not one diagnosis. Wasn't until my mid 20's that after eating a piece of pizza, I had to visit a doctor, and she said I could be Celiac and did a blood test. when the results came in,, I was told that I have a high probability of being Celiac, and wanted me to have a biopsy done, Which I have not done. Pretty sure I just have a severe intolerance to gluten.
I have always avoided heavily floured foods, but I can tolerate some gluten, in small doses.
I have avoided all floured foods for many many years now. I have tried gluten free bread.. but… really??? OMG disgusting!!!
One day, my man had been shopping and brought home some sourdough. I looked at the ingredients, it showed that it contained wheat and everything else. But then showed " 2 % or less of wheat gluten". AH HA! So I tried half a slice… and didn't have a problem. OMG…. I was sooooo happy, not only could I eat it, it tasted AWESOME. Don't be fooled by fake sourdough!!! Many companies use commercial yeast and add a type of acidity to scrupulously make it sour. and call it Sourdough.
So I looked into "How and Why" I could eat true Sourdough, but "why not other breads/flour based foods". I did an in depth study. Came to understand the full process of making true sourdough and what Lactobacilli does.
So I began the process of making my own sourdough culture. I have made many dozens of loaves and have not had one issue!!! I can eat a piece everyday, with no problems. I have also made pancakes, muffins, cakes and pizzas.
I do not however recommend anyone to go ahead and try it. Unless you understand the whole process of sourdough bread making with a culture, What correct flour to use, and how to make it in the way that makes it safe to eat.
I learned that I have to proof my dough for at least 19 hours in the fridge ( a slow ferment to break down the gluten) before bringing to room temp to bake, any earlier and I then have some symptoms.
It took me quite awhile to get the whole process right, right for me to eat without any issues.
Everyone who has tried my true Sourdough, LOVE IT and want MORE LOL,
Not sure I am ready to give this a go, but would you care to share your exact recipe and process in case I get the nerve? Thanks!
Pingback: Honest2Goodness Market - the best food market in Dublin - Magda's Cauldron
Pingback: Fermentation: Fresher Than Freezing or Canning | Susiej
Pingback: So…what DO you eat?
All sourdough bread contains yeast. The bacteria are NOT the rising agent, they simply flavour the bread. Sourdough is just the ancient way of making bread with wild yeast (they are everywhere), which is what makes the bread unique to wherever you live … so you'll never get true SF sourdough if you don't live there And the moral of the tale is don't take medical advice from the internet, especially if it's dated 1668.
Sourdough culture ( Lactobacilli) do not simply flavor the bread. The Lactobacilli (wild yeast) feeds off the gluten, which breaks it all down into tiny pieces, which makes the bread rise.
paul konkowski
Distrust of the Internet is irrational. It's just another medium for communication. You should be questioning of all sources including books, magazines, papers and " experts" .in the long run all educated sources are just informed opinions.
Just realized the Cultures for Life has great videos on making sourdough, but I am still wondering what type of flour you recommend and if I have to use a bag of Bob's Red Mill, should I sift out the germ and bran, if possible?
Sarah, If you ever find it possible, please consider making a sourdough video. Please include info. on the best type of sprouted, milled, flour to use (and if we should remove the bran and germ), etc. Thank you! If you already have this and I missed it-sorry, do you have a link? TIA
Pingback: Jen Neitzel » Fit-tastic Update: Flour Power and Working as a Diciple of the Church of the Gluten-Free
I tried a fermented sourdough by a baker specializing in long fermentation to eliminate the gluten problems. He has been written about in many publications and blogs, including Mark's Daily Apple, where I read about the bread. Nice man, he warns that this bread won't work for everyone (and nobody should use raw flour to dust pan, boards, hands, anything…).
The bread tasted good, I was fine for about an hour and happy to be able to eat true sourdough, but then I spent the next 18 hours with severe diarrhea. So be very careful.
Can you please tell me where i can buy sourdough bread made without yeast.
You dont have to buy any sourdough starter. Just mix previous boiled water – now att room temperature with any good quality organic flour untill a thick consistency. Place it at a warm place and wait 4-7 days untill it bubbles. And voila! you have your sourdough yeast. All grannmas hwho know are making it the same way 😉 Enjoy!
One thing I'm not clear on from the article is the difference between the bread raised with normal lactobacilli culture and that raised with the 'special' lactobacilli culture. It does not explain the difference. We make our own sourdough bread just with flour and water, having made our own starter. Does this mean we have the 'normal' or the 'special' culture???
Thanks for the article, it's not dangerous to publish these findings, I think it's dangerous not to, as you said, more work needs to be done, but it's encouraging – we need hope and solutions beyond the grocery store or the M.D's. I believe there's a nutritious way to consume grains because God told Joseph to store grains for 7 years of famine – which saved their lives. Hopefully, we can heal our guts and again enjoy grains in some manner, yes, processed grains have in part devasted peoples health, but perhaps with brave studies like this, we will uncover lost knowledge and learn a way they actually contribute to our healing. Times are tough, getting tougher. Our bodies are resilliant and God gives many ways to nourish them, if even for a limited time –
Pingback: Celiac sourdough | Jakzodiac
One thing to remember here is that the research shows that the bread contains only 25-30% wheat. Using other grains cuts down on the amount of gluten involved. The other part to remember is that the bread needs to sit on the counter to rise for at least 12 hours to allow the Lactobacilli to build up do it's digesting work. This is also what gives sourdough it's sour taste.
Spelt could be a good option as it is much lower in gluten than wheat.
Jessie Hawkins at Vintage Remedies will be coming out with a bread book next spring that focuses on sourdough and it's history. It will discuss the gluten intolerance/Celiac issue and include gluten and gluten-free sourdough recipes.
Aaaand, thank you for someone finally mentioning using spelt which is what they're recommending sourdough'd on the fodmap diet to also break down the carb. part of flours now thought to be a problem for people too.
Anne Luck via Facebook
Check out "wheat belly " on Facebook, Dr. Davis claims it's wheat that is causing all our health issues, I just purchased his book, looks good:)
Thanks for all you do Sarah in educating people about real foods.
This is an interesting article, and of course, many of us that are gluten free would love to go back to eating crusty sourdough bread… but is trying it worth the risk? Thomas O'Bryan, MD (thedr.com) describes cases where people who were gluten-free went back onto gluten just to be officially tested for Celiac and then had major health setbacks with irreversible damage.
A big problem is that wheat has been hybridized to contain a LOT more gluten than it did 2000 years ago.
Gluten "intolerance" is not milder than Celiac or less sensitive to gluten, it is just manifesting in other ways. The immune system might not be attacking the gut, it might be attacking the thyroid, the brain, or the skin. And many Celiac's do not have gut symptoms. For more info, check out the web site I mentioned above. Dr. O'Bryan is gluten intolerant.
Whoops, my fingers slipped! Dr. O'Bryan is a DC, not an MD.
Margo McIntosh via Facebook
I would love to believe that sourdough gluten bread is safe but, as a celiac myself, I'm not sure I want to find out the hard way. Some celiacs have silent symptoms that don't affect the bowel but create severe fatigue over time and I don't want to go back there. :0)
I"m sorry to say that this piece is dangerous. From the comments it already appears that people are going to try eating sourdough bread if they have celiac.
I can't say this clearly enough: even if made by a sourdough starter, bread made from wheat flour still contains wheat. It contains gluten. Sourdough bread will make someone with celiac sick.
A study of 17 people (17 people?!) is not nearly big enough to be statistically accurate for anything. Please, please don't post something like this unless there is solid science.
Christy, you said that kneading the dough for 20 minutes "develops the gluten." You're right. It develops the gluten. Gluten.
It's possible that those who are gluten intolerant or gluten sensitive might have fewer reactions to bread that is made from sourdough. However, for those who have celiac, only 1/8 of a teaspoon of gluten is enough to damage the intestines and set off the autoimmune reaction. And there are many with celiac who don't have big outward symptoms. They could now go out and buy sourdough and be making themselves sick after reading this article.
Rebekkah Smith
Exactly! It's not something you play around with! The reason most celiac cases are undiagnosed is because many have NO DIGESTIVE SYMPTOMS! It's not a great indicator of what's going on with your autoimmune responses.
makeing health
Every line of content is nice and helpful. thanks to Sarah.
Pingback: What I've Learned Wednesday: Links from Real Food Blogland 8/24/11 | Butter Believer
Hi Sarah,
Is it ok to eat sourdough if it is made with white flour?
Thanks so much,
Make your own sourdough'd white spelt, not wheat, and ferment/culture using the natural inherent wild yeast in the air and already on the flour for I've read 3 days to really break down the easier to digest gluten and carbs. as well.
Thank you for this article, Sarah! I used to make the Nourishing Traditions sourdough with Rye and Spelt ages ago. For about 2 years, I only made that bread, it was so easy. Then I transferred to all spelt. I wanted variety so began sprouting and making regular breads. Since then I have become gluten intolerant and never even thought about trying sourdough again! The key with sourdough is to make sure you wait until the starter is bubbly to use it in your baking. Timing is so key. Do not let it bubble and then go flat again. If you do, you need to feed it again, but don't make bread with flat starter or else it will not rise. I got rid of all my wheat grains but I still have a huge bucket of spelt so I will incorporate this again! If anything, I remember sourdough being so easy, and I am the only GF one in the family, so at least so the family can have "normal" bread again!
Michael Acanfora (@BayonneChiro) (@BayonneChiro) (@BayonneChiro)
Can Celiacs Eat True Sourdough Bread? – The Healthy Home Economist
Tami berman
I learned how to make a starter and bread from a great online course at GNOWFGLINS.com. The subscription is good for a year and she really explained everything in detail with video demonstrations and the science behind it. You have to pour off some starter in the beginning so that the colony of yeast get's stronger and the yeasts proliferate. I just divided mine and kept a few going at the same time. There were great recipes on the website for using your starter to make cakes and potpies, traditional pita, cookies, etc… There are also other lessons on traditional food prep. That you have access to with the subscription. It really helped me hone my kitchen skills. I bake fresh sourdough bread every week now. It's delicious!
Good luck out there. It's worth the effort to figure it out.
Monica de la Rosa
My sourdough bread recipe is to mix 1 cup of sourdough starter with 1 cup of water. In another bowl combine 2 teaspoons of salt with 3 cups of flour. Combine the two. Cover the bowl and let rise for 8 – 12 hours. Preheat a covered pot in a 350 oven. Grease pot and add dough. Bake for 30 minutes covered and then 30 minutes uncovered.
This recipe worked great! Thank you.
I'm lazy and don't want to bake my own bread. I've been eating Berlin Bakery's Old Fashioned Sourdough Spelt Bread. The only ingredients are whole spelt flour, water, and sea salt. Sarah, do you think this qualifies as a true sourdough?
Sarah, TheHealthyHomeEconomist
I've used this one in the past and I really like it.
My mom has gluten issues and recently began making sourdough. She can only eat it without trouble if she kneads the dough for at least 20 minutes. It has something to do with developing the gluten. I'm sorry I don't have a reference but she read an online article about it.
Sarah, The Healthy Home Economist
Very interesting! Thanks for sharing this tip!
James Knochel
This point confused me as well… "didn't sourdoughs use natural yeasts?"
Indeed: "Sourdough is a dough containing a lactobacillus culture, usually in symbiotic combination with yeasts." What's important is giving the lactobacillus time to deactivate the nasties.
You can buy "San Francisco Sourdough Starter" online, which is a powder with lactobacillus and San Francisco's native yeasts, or just make your own starter using whatever's in the air. I think /Nourishing Traditions/ has directions.
Sarah, TheHealthyHomeEconomist
Lactobacilli is in the air everywhere and on all living things even our skin. So if you make a sourdough culture, it will have lactobacilli in it as well as natural yeasts.
Pavil, the Uber Noob
The sourdough starter looks like a variation of soaked flour. Wonder what would happen using whey and flour?
Ciao, Pavil
There is no recipe for sourdough starter. It's flour and water. Period. It sets on the counter until it bubbles and then you feed it again, and it sets for a while longer and then you feed it again. I keep mine in the fridge when I know I'm not going to be using it for a while and I've never had a problem yet. It is sometimes in there for two-three weeks between feedings. I never throw away starter either – I use it for biscuits or pancakes or something.
Here's a web site with some good information, although it is not the one I usually refer people to. I can't find my information on that other one right now! If I find it, I'll post it later. But this one has pretty decent advice: http://123basics.com/bread/starter.htm
*Hint: Sometimes I take advice from one site and combine it with info from another site, too. Such as take the recipe from one site and then the storage and use information from another. Make good use of all those blogs out there, ladies!
Leigh Layman via Facebook
Now I am searching…how can I become a Sourdough bread purest!
Leigh Layman via Facebook
Now I am searching…how can I become a Sourdough bread purest!
Amy Love@Real Food Whole Health
I second the cautious approach that Rachel mentions. However, I'm celiac and I personally have been able to eat true sourdough (meaning traditionally prepared, not with yeast) SPELT bread; even though that contains gluten, it's not wheat and is an older grain. Now, I have only eaten a couple of pieces at a time, and only on a couple of occasions (once was at the WAPF conference) but did not notice any troubles at all with it. No digestive upset, pain, autoimmune issues, etc. I have done a lot of work on my gut, though, and do tolerate more foods than I used to. I still think most grains need to be avoided for a while to allow the gut to heal (a la GAPS) but that traditionally prepared (soaked, soured, fermented) grains CAN be a part of a healthy diet for most people. (Modern grains that lack proper preparation are NEVER a healthy part of anyone's diet in my opinion)
Sarah, TheHealthyHomeEconomist
Amy, thank you for sharing this testimonial!
Hi, Sarah,
This is very interesting article.
Do you know about any research indicating sourdough spelt bread is good for people with celiac/gluten intolerance?
Sounds like we all want a "real deal" recipe! For starting a culture AND for making the bread!
I think it's important to point out that the bread that caused no reaction was made with special culture that I'm assuming isn't easily available and only contained 30% wheat, which was combined with gluten-free grains. This is great and a very positive finding for those who suffer with celiac or gluten intolerance, but it is NOT a green light to safely start eating gluten-containing sourdough bread. For those with gluten damage, even a small amount causes more damage and for those who have healed, they may not see side affects of damage for a while. I guess while this is exciting news, I'm also cautioning those who have been concerned about possible gluten sensitivities of one form or another (and if you have a compromised gut, gluten is going to be harmful whether you have the genes for celiac or not) to not rush out and start making or buying sourdough without first carefully considering the risks.
Jackie Fisher via Facebook
Yes, we'd love a good, trusted sourdough starter/recipe as well. You're full of wonderful information Sarah, continual thanks!
Michelle McGuffin via Facebook
Tested and didn't work for me (mental health issues with gluten consumption – not confirmed celiac). I didn't make it myself though, so perhaps… perhaps. I do better without eating "bread" on a daily basis though, so I'm not too eager to leap into it. One of these days maybe. Options are nice to have…
Tom Bolander via Facebook
nder if that goes foe Sourdough Pretzels too ??
Ronita Anderson Lussier via Facebook
I have never been diagnosed but have gluten isseus quite badly. I eat sourdough without issues.
I found out last summer that I am sensitive to gluten AND yeast, so sourdough seems to be a win-win option, I just haven't had the guts to try it yet. I am planning on ordering a starter, though, and trying it with spelt. Luckily my hubby loves sourdough, so he doesn't need convincing. Thanks for the post!
Nourishing Traditions has a sourdough recipe in it. But I haven't tried it yet.
Stanley Fishman
Fascinating to learn that traditional sourdough does not include yeast. It seems the further we get from the traditional food wisdom of our ancestors, the more trouble we get in.
The natural, traditional foods are the best.
Rebecca Flannery via Facebook
Yay! I'm working toward this!
This is a very interesting article because I follow the Know the Cause (Doug Kaufmann, The Fungus Link) diet to eliminate fungus and yeast as the cause of inflammation/disease in the body. The first phase eliminates ALL grain, but eventually you can have true sourdough bread. I'd always wondered why that type specifically was recommended and how to know if it was "true" sourdough or not. This article really clarifies it for me! I'm with all the previous comments that are asking for a recipe for how to make this. If anyone can share this, I'd be most grateful!
Connie Finch
can anyone send me a recipe on how to make this sourdough bread?
I would love to try it.
True sourdough bread starter does not use yeast. You can catch the wild yeast by using a starter made from whole wheat flour and water. There are some great recipes for both starters and bread online just be sure the recipes do not use yeast
I've had a difficult time maintaining a sourdough culture — seems the recipes always call for all of my starter and I have a hard time continuing after that. Like others have said — I'd love a recipe for starter and bread.
check this out: http://www.instructables.com/id/Sourdough-Bread/
I've made this sourdough many times,and it always turns out great! It's a true artisan bread, but can be made into loaves, also
Sorry- I noticed that the original recipe does ask for yeast- I just leave it out, and my sourdough is fantastic I also halve the recipe:
1/2 c sourdough starter
1 1/2 c water
3 c flour
1 t salt
Mix and let sit overnight 12-15 hours, covered with damp cloth.
Flip with floury hands in morning, then let rise another 2-4 hours in a greased bowl.
Pour into pre-heated baking dish with lid (400 degrees F) and bake for 30 min with lid ON
Bake for additional 15 min with lid OFF.
I'm such a scatterbrain… 450 degrees, not 400 😉
Sarah, TheHealthyHomeEconomist
Hi Melissa, love the recipe. Have you tried baking it at 350F for about an hour instead of the higher temp 450F for a shorter period of time? This would preserve more nutrients and damage the cereal grains far less.
This sounds easy and simple. I will try this one! Do you mix it first by hand or mixer. i have a Bosch and would love to use it more esp for breads like sourdough. Also what kind of flour do you use for this? Have you tried the 100% hard whole wheat? What is the texture like?
Spelt works great, but whole wheat gives a really dense loaf! Thanks for the advice, Sarah, I'll give it a try and see how the finished product compares.
I mix it by hand using a wooden spoon. There really isn't much mixing to do! For the second mixing/flipping, you just use your hands Oh, if you do make it with a mixer, be prepared for the clean-up- it's really sticky!
Howard C. Gray via Facebook
I always make it a point to confront "artisan" bakers and question how they make sourdough (or any bread for that matter).
Amethyst Dowdell via Facebook
Sarah, I would SO APPRECIATE a recipe of the kind of Sourdough that Celiacs can eat! I MISS my sourdough!!! <3
Erin Boyd Odom via Facebook
Thank you for posting this! My daughter is having some issues, and she is currently dairy free (but it doesn't seem to be helping). She has some symptoms of celiac (praying not!) and her doctor said removing gluten is the next step.
HealthyHomeEconomist (@HealthyHomeEcon) (@HealthyHomeEcon) (@HealthyHomeEcon) (@HealthyHomeEcon) (@HealthyHomeEcon)
Can Celiacs Eat True Sourdough Bread? – The Healthy Home Economist http://t.co/9NPG7gH
I love the sourdough bread I buy at my local farm though I'd still like to attempt to make it myself.
I love sourdough but have never had good success with baking it myself. And as stated in your article, most sourdough bread you buy is not real sourdough. Anyone out there have a good recipe for sourdough dummies like me?
I need this, too!
Emily @ Butter Believer
You should check out the GNOWFGLINS blog! Wardeh just held a webinar about a week ago addressing how to fix common problems in sourdough baking! I registered for it but missed it, so now I have the link to watch it, I just haven't yet. I believe the blog also has online classes you can pay to take at any time, though. It's a great resource!
I had problems also. Try this link and his simple sour dough recipe. The main thing I found out about real sour dough is the time. Since using this sites tips and recipes I have never had a sour dough recipe of any kind not turn out perfect. Good luck.


text:
The News Today: Reality, in One Hard Slap
By FRANK RICH
Published: November 14, 2001
WHEN the news first hit on the morning of Sept. 11, our initial inclination was to disbelieve it, such was the unfathomable magnitude of the horror. Once the reality set in, we had to ask ourselves if we could trust the messengers — the news media — who would tell us the rest of the story.
That nagging doubt was the legacy of our new information age, in which we have consumed more news than ever before, and from more sources, yet find it increasingly difficult to weigh any given story's validity or importance. For a decade we'd been locked in a kind of news hysteria in which noncrises had repeatedly been inflated into Armageddon and true news had at times been mangled. On Sept. 11, we still hadn't quite recovered from the hangover of Election Night 2000, in which many news organizations "staged a collective drag race on the crowded highway of democracy" — to use a phrase from a report commissioned by CNN on that journalistic fiasco of false calls and multiple retractions.
Once it was clear that Sept. 11 was a story that justified the entire arsenal of information age machinery, it became a test of how that machinery might work — now that it mattered in a way it hadn't in the days of O. J. and Monica. In the early going, at least, the results were impressive — as if everyone in the Info Biz had been slapped back into reality by the gravity of the news. This was not a time for false information, predictions by blowhards or manipulative invocations of "closure" for a grieving nation not likely to know closure any time soon. As it developed, it was still a time for wild rumors on gossipy "news" sites on the Internet (remember Nostradamus?) and for at least some networks to slap logos and maudlin theme music all over their reportage. But that was a small price to pay for a new overall commitment to news gathering, much of it incurred at huge financial loss, as advertising temporarily went into hiding.
That born-again sobriety could not, however, cover up the dawning realization that there had been a pre-Sept. 11 slumber in our journalistic media to match that in our intelligence services. The attacks revealed that most news organizations, for all their "expansion" of coverage in the 1990's, were caught napping, with their international resources at subsistence level. Over the past decade, there may have been more information available to news consumers than ever before, but much of it was gossip, or sports or showbiz or dot-com news. Foreign bureaus had been steadily dismantled to pay for the new "information" or at least to fatten the profits accruing from it.
Foreign affairs, which accounted for 45 percent of television network newscasts in the 1970's, was down to 13.5 percent by 1995, according to a Harvard study in 1997. Other surveys show that newspapers had cut foreign news by four-fifths over the same period. According to Pat Mitchell, the president of the Public Broadcasting Service, there were three times as many stories about "Who Wants to Be a Millionaire" last year as there were about Osama bin Laden. No wonder so few Americans knew the story of radical Islam. Before Sept. 11, prominent federal commissions predicting terrorist attacks and breakdowns in airport security had hardly made a dent in a news culture overdosing on JonBenet and sex scandals. Only weeks before the attack, some of the same high-powered network correspondents who would be covering Washington's search for the murderers of thousands of people had been filing breathless nightly reports on the vicissitudes of Gary Condit, who hadn't even been charged with a crime.
When Bad News Hits, Lines Form
As if awakening from a decadelong reverie of their own, American news consumers instinctively bounced back to reality too on Sept. 11. When there was real news to be reported, and a world hanging in the balance, they turned largely to sources whose journalistic genes predated the information age — especially network news and newspapers, and their associated Web sites. It was a sight from a black-and-white movie to see people forming long lines at newsstands to buy The Times in New York on Sept. 12 — a phenomenon experienced by papers in other cities as well. Suddenly even print seemed essential again, especially for a story whose intricacies beyond ground zero required on- site foreign reporters who knew what they were talking about and could provide subtle calibrations that cannot be encapsulated in headlines or talking-head bombast.
For the citizen who needs reliable information in a timely fashion, we're at a dizzying juncture. With all the choices in the news marketplace we've inherited from the vanished boom of the 90's, it should be easier than ever to mix and match and compare, to separate what's real from what's false, hyped or idle entertainment. But things are moving quickly, and the information that is crucial now descends upon us like a boulder thundering down a mountain. Who has the time to comparison-shop? What we may have rediscovered on Sept. 11 is an old precept: the whole point of a news organization is that a professional — an editor, ideally with a proven record of trustworthiness — might do that task of sifting for us.
The Age Before Infotainment


text:
Still Lisa: Strep infection turned childbirth into battle to survive
Photos by Laura Seitz
Deseret Morning News
Learning to walk on artificial legs, at 44, means building up the glutes so they're strong enough to launch the legs forward, and training the brain to think about the relationship between knee, heel and toe. Today Lisa is dangling, attached to an elaborate harness that looks like an amusement park ride. Strength comes through exercise but also from the sheer effort of hanging from the harness, trying to move legs that aren't her own. They hang, like marionette legs, from the sockets that fit over her stumps. At the bottom are two running shoes.
She longs these days to be vertical. At home she will wear 8-inch kneeless "stubbies" that resemble pipes on small platforms. But in rehab she is trying to master the grand prize with diligence and a certain amount of luck, she may one day walk on "C-legs" with bending knees and flexible ankles and a microprocessor that lets the two joints talk to each other.
First, though, she must show the insurance company she has mastered the practice legs in rehab. They're heavy and burn energy she doesn't have and may not get. Progress comes in tiny spurts and hinges on small things, like whether the sleeves that cover her stumps are precisely aligned to avoid painful pressure points. She has no guarantee that she will ever really walk, on her own, without the harness, but she works at it, hour after hour, heel toe, heel toe. It's exhausting, and as she tires she beckons to a therapist across the room.
"Christine, do you want to hold me?" she asks, then realizes how funny that sounds. "Hold me," she vamps in a husky voice.
She cannot yet drive and relies on a large network of friends to take her everywhere the rigid schedule of walking therapy and hand therapy and doctors appointments that consumes her time and energy. The friends come, one says, not from a sense of duty but because they long to spend time with her. Even when doctors were removing pieces of her, notes a woman who helped care for her, "Lisa would ask about your kids and knew their names."
Because she lost part of her intestine, she doesn't absorb nutrients well, so eating is one more complication that must be considered and planned. She also lost fat and muscle when skin was taken for grafts. So she picks foods that are high in protein and energy. Once a Doves chocolate girl, she now craves vinegar and salt and green olives, her taste buds altered by the damage to her tongue.
It takes at least an hour to get ready to go anywhere each morning, 20 minutes and someone's help, just to attach her new electric arm. It's a complicated gadget, programmed so that flexing the triceps muscle in her stump opens the hand, relaxing the muscle closes it. To turn the wrist she must swing the upper arm back and forth. The arm is a work in progress: she has to decide if she wants an elbow, because elbows are not necessarily the most practical of nature's inventions. A microchip controls the strength of her grip.
These days, laughter and tears travel side by side. In the car at a drive-thru pharmacy not long ago, Lisa was playing with her electric hand, trying to get it to cooperate. She placed her left hand across the artificial palm to test its grip, which, it turned out, was relentless. She squealed, fumbling to make it let go. As the pharmacist came to the window and peered into the car, Sammie was reaching down Lisa's shirt, trying to unhook the battery to turn it off. At lunch, later in the day, Lisa retold the story and her friends howled with laughter.
She is both grateful for the help she has received from so many friends and envious of those who don't need it. In rehab one day, while Lisa's stubbies are being adjusted, Sammie kisses Lily between the eyes, making the child belly laugh. A small cloud briefly passes across Lisa's face. She would love to be the shelter Lily seeks, but that, like everything else in her life, will take time. Across the room, Lisa begins a waving game and Lily waves back. Soon, mother and baby are giggling at each other across the expanse of carpet.
On the scale of randomness, strep falls somewhere between a stray bullet and cancer: something that seems to come out of nowhere but can't be blamed on chance alone. At night, when the children are asleep and the house is quiet, Lisa and Steve still ask themselves why it all happened. It is less a question about medicine and more about the whys of the universe. But gradually, Steve says, they are reframing the question.
- 2 homes, 3 other buildings damaged in...
- How new technology is reshaping pacemakers
- Prosecutors 'stand down' and drop criminal...
- Screaming, shouting and Utah's in the middle...
- Utah crafting rules for spending on water,...
- Utah city condemns Confederate flag display...
- Fire destroys Taylorsville home, damages another
- Another first: Utah caretaker contracts Zika...
- Utah delegates finally stand and cheer... 93
- Utah GOP delegates finally fired up... 74
- Screaming, shouting and Utah's in the... 64
- Friction over Trump between GOP, Utah... 64
- The day after: Lee defends Cruz at GOP... 29
- Prosecutors 'stand down' and drop... 28
- Prosecutor rails on DOJ handling of... 18
- Local government board fostered... 16


text:
With rapid growth of internet and mobile usage across the globe, it is essential for all businesses to leverage the power of the internet to grow their businesses. From website development to deployment of sophisticated multi-channel digital marketing that results in significant increase in traffic and sales, Cybertegic has been providing one stop solution to help many businesses grow online for the past decade. Our seasoned and experience staff can guide clients through the complex jungles of the online world and provide the correct strategy and needed execution to help their businesses reach their full potential online. Call today and get a free consultation from our experts to hear what can be done to grow your business online!
Search engine optimization is the science of making a website search engine friendly. If managed correctly, SEO can allow your website to appear on the first page of Google, Yahoo, and Bing when searching for specific keywords important to your business…Read more
Pay Per Click (or PPC, Pay Per Ranking, Pay Per Placement, Pay Per Position, or Cost Per Click) enables you to bring your website to the top of search engine results by advertising with keywords that best describe what your target market is searching for.Read more
Social Media Marketing is a company's ability to leverage social media platforms to effectively market its brand, products, and/or services. As the two largest social networking sites, no major business or brand should be without a Facebook and Twitter account.Read more
Get to reach potential customers on Amazon via targeted cost-per-click ads. Cybertegic can help you increase product revenue and connect with buyers. In e-commerce, exposure is everything.Read more
In the virtual world of the Internet, your company's credibility and size is often judged by the image and the quality of the site. One of Cybertegic's well-known technical strengths is in advanced web design.Read more
Successfully building a brand requires far more than just marketing alone. While there's little doubt that search engine optimization and social media can do wonders for your company.Read more


text:
- Local
- Sports
- Entertainment
- Erie Living
- Business
- Opinion
- Classifieds
- Cars
- Jobs
- Real Estate
- Weekly Ads
Jonathon Freeman, of Buffalo, N.Y., caught a 24-inch hen steelhead at Walnut Creek Access Area using sucker spawn. He caught another on skein, and both were landed on an ultralight rig spooled with 4-pound test. His fishing partner, Edward Lawrence, of Corry, caught three steelhead including a 25 1/2-inch, 6 1/2-pound buck upstream of the…
The Pennsylvania Fish and Boat Commission will perform geotechnical drilling operations in the Walnut Creek channel area starting July 9-10. The marina and boat ramp will be open during drilling, but the commission cautions boaters to proceed with caution when transiting the channel.
The Pennsylvania Fish and Boat Commission is encouraging those who own stream frontage on Four Mile, Conneaut, Crooked, Elk, Walnut and Twenty Mile creeks to attend a public meeting about public fishing access and conservation easement programs Nov. 1. The meeting will take place at 7 p.m. in the Big Green Screen Theater at the…
Nick Haas, a 20-year-old Erie resident, caught his biggest steelhead yet Oct. 8 at Walnut Creek Access: Haas, a fly fisherman, caught 28 1/2-inch, 11-pound steelhead using a black wooly bugger. It was his fourth steelhead caught during this, his fifth year of fishing for steelies. Have a trophy to show off? Upload it to…


text:
Asura's Wrath launch trailer is go
There's not too much crazy in the launch trailer for Asura's Wrath. You'll get your share of combat, sure, but what you won't get is the over the top insanity the game will show you when it launches next month. Get the trailer below the break, via Joystiq.
Asura's Wrath launches on February 21 in the US and February 24 in the UK for PS3 and 360.
Sometimes we include links to online retail stores. If you click on one and make a purchase we may receive a small commission. For more information, go here.


text:
Video Industry News Video Company News Technology Industry News Technology Company News Novelty Industry News Novelty Company News Gay Industry News Gay Company News Legal Industry News All Company News
Released: Aug 01st, 2002
Running Time: 72
Director: Skye Blue
Company: Bizarre Video
Cast: Billy Glide, Steven St. Croix, Asia Carerra, Nina Ferrari, Summer Cummings, Mickey G., Tanya Danielle, Julian (II), Julian (I), Flick Shagwell, Sindee Coxx, Nikita Denise, Randy Spears
Critical Rating: AAAA
Genre: Specialty
A good crossover and couples video for fans of the performers and lovers of sensual fetishes. Stock in both your specialty and wall-to-wall sections.
In Bizarre Video's first foray into hardcore territory, Randy Spears and Asia Carerra are a loving married couple with some sexual appetite differences. He knows it's his night to get lucky when she comes to bed wearing a ribbon in her hair - and he'd like a bit more variety to the whole process. They sit down and swap their sex fantasies, revealing the fact that she's not as repressed and vanilla as he thought.
Spears imagines watching his bride pampered with foot worship wrapped in plastic wrap and roses, then sexually satisfied by Nina Ferrari and Steven St. Croix. Carerra's fantasy finds a deliciously dominant Nikita Denise commanding and ultimately fucking a hooded Mickey G. Excellent visuals and stylish kinkiness all around.


text:
i searched for an hour and found nothing, is there a fix (in lite) for
1. when playing an audio cd it stops after the first track played, it then goes to random music on the box.
2. the time pregress bar doesnt, well, progress, it stays at 0
3. when launching any xbe, the "C" looking part of the menu doesnt fade with everything else
any help on any of these would be greatly appreciated
Thc Lite Bugs!
Started by noimbatman , Oct 15 2004 03:18 AM
2 replies to this topic
Posted 15 October 2004 - 03:18 AM
Posted 18 October 2004 - 08:44 PM
hhhhhhhhhhmmmmmmmmm not one?
Posted 19 October 2004 - 06:02 PM
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users


text:
Snow White by lassekongo83Watch
©2008-2016 lassekongo83
One of my sister's female gerbils.
What a beauty!
blends great with the bg, and i know how much patience this much have took, i used to photograph my rats when i had them.
you are doing quite well in photographing
Jag gillar dena blick.Börjar tänka på den hamstern från youtube.
Cute :3
What optic you use??


text:
I have created a custom Image Size as Ron's learderboard size but now it display as Ron\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\'s leaderboard size
which could possibly explain why all information in Settings-> Media have now disappeared so I am enable to amend any picture size.
Only remains available options in the "Uploading File", "Thumbnail regeneration", "Select which post type source thumbnails you want to rebuild" sections.
Can someone explain where I need to go to remove "Ron's leaderboard size" custom picture size.


text:
This post has nothing to do with Leopard, Kindle, iPhone or anything
Posted by Matt Hickey
Next Story
Get Cash For All Your Electronic Junk At BuyMyTronics
We will not be writing a post on Facebook dropping the word "is" from its status messages. It's just silly.
Facebook drops the word "is" from the status message; tech blogs go bonkers [tech.blorge.com]
- Founded 2004
- Overview Facebook is an online social networking service that allows its users to connect with friends and family as well as make new connections. It provides its users with the ability to create a profile, update information, add images, send friend requests, and accept requests from other users. Its features include status update, photo tagging and sharing, and more. Facebook's profile structure includes …
- Location Menlo Park, CA
- Categories Colleges, Education, Identity Management, Social Media, Communities
- Website http://www.facebook.com
- Full profile for Facebook


text:
Communities (17)
Top Network Posts
- 92Why do we lock our computers?
- 62Why is writing zeros (or random data) over a hard drive multiple times better than just doing it once?
- 46Why aren't application downloads routinely done over HTTPS?
- 41Java: Insert multiple rows into MySQL with PreparedStatement
- 28Why does deleting a big file take longer?
- 28What is the rest of the 127.0.0.0/8 address space used for?
- 27How does PHP's `mail` work?
- View more network posts →
Keeping a low profile.
This user hasn't posted... yet.
Badges (5)
Gold —
Silver 3
Bronze 2


text:
PG&E Falls After Gas Blast in San Francisco Suburb
PG&E Corp., California's largest utility owner, fell 8.4 percent in New York trading after one of its natural-gas pipelines exploded in the San Francisco suburb of San Bruno.
The blast yesterday resulted in the death of at least four people and destroyed 38 homes, Lieutenant Governor Abel Maldonado said during a press conference today in San Bruno.
The company may face costs in the "hundreds of millions" if it is found to be at fault, Greg Gordon, an analyst at Morgan Stanley said today in a research note to investors. The company could also face a "challenging regulatory environment" for its general rate increase request for 2012, said Gordon, who downgraded the stock to "equal-weight" and doesn't own the shares.
PG&E fell $4.03 to $44.21 at 4:20 p.m. in New York Stock Exchange composite trading.
"At this point, it is impossible to know whether PG&E will be found at fault or if other factors contributed to this disaster," Gordon said. The financial impact could be small if PG&E is "exonerated," the note said.
The blast came from a 30-inch (76-centimeter) gas transmission pipeline owned by PG&E, Jeff Smith, a company spokesman, said. The line was built in 1956, Ted Lopatkiewicz, a spokesman for the U.S. National Transportation Safety Board, said in a telephone interview.
The California Public Utilities Commission, which regulates PG&E, is also investigating, Terrie Prosper, a spokeswoman, said in an e-mail.
Shareholder Impact
PG&E's Pacific Gas and Electric utility, which operates in northern and central California, has 4.3 million natural-gas customers and 5.2 million electricity customers, according to an Aug. 4 regulatory filing.
The San Francisco-based company said Aug. 4 that second-quarter 2010 net income fell 14 percent to $337 million, or 86 cents a share, from the same period a year ago. Its shares had risen 8 percent so far this year before today.
The company said in August it expects per-share earnings from operations to be in the range of $3.35 to $3.50 for 2010. That compares with $3.40, the average of 18 analyst estimates compiled by Bloomberg.
"The impact on shareholders is ultimately going to come down to how California regulators treat this issue," Travis Miller, an analyst for Morningstar Inc. in Chicago, said in a telephone interview.
"If regulators do hold PG&E accountable and do not pass on the extra costs to customers, shareholders will definitely suffer," said Miller, who rates the company three stars out of five and doesn't own any of its shares. "If regulators allow costs to remedy the situation, then shareholders could see very little impact," he said.
Insurance Coverage
PG&E has about $992 million in insurance coverage for damages caused by fire, the company said today in a public filing. PG&E said it had a $10 million deductible.
The company's financial condition could be "materially adversely affected" if, based on the outcome of the investigation, insurance recoveries are unavailable or insufficient to cover losses, according to the filing.
It will take a long time for the company to sort through all of the costs it could potentially face as a result of yesterday's incident, Daniele Seitz, a consultant at Dudcak Research Group in New York, said in a telephone interview.
It's "very hard to tell" whether the insurance will be enough to handle all damages and everything that arises from lawsuits filed against the company, she said.
The company's insurance premium may also rise, Seitz said.


text:
Definition of fiduciary
: one that holds a fiduciary relation or acts in a fiduciary capacity
First Known Use of fiduciary
Other Economics Terms
Simple Definition of fiduciary
: relating to or involving trust (such as the trust between a customer and a professional)
Full Definition of fiduciary
: of, relating to, or involving a confidence or trust: as a : held or founded in trust or confidence b : holding in trust c : depending on public confidence for value or currency <fiduciary fiat money>
See fiduciary defined for English-language learners
Did You Know?
Fiduciary relationships often concern money, but the word fiduciary does not, in and of itself, suggest financial matters. Rather, fiduciary applies to any situation in which one person justifiably places confidence and trust in someone else and seeks that person's help or advice in some matter. The attorney-client relationship is a fiduciary one, for example, because the client trusts the attorney to act in the best interest of the client at all times. Fiduciary can also be used as a noun for the person who acts in a fiduciary capacity, and fiduciarily or fiducially can be called upon if you are in need of an adverb. The words are all faithful to their origin: Latin fidere, which means "to trust."
Origin and Etymology of fiduciary
Latin fiduciarius, from fiducia confidence, trust, from fidere
First Known Use: circa 1641
Other Economics Terms
Rhymes with fiduciary
apothecary, bicentenary, confectionary, confectionery, consigliere, constabulary, contemporary, deflationary, disciplinary, discretionary, diversionary, epistolary, exclusionary, expansionary, extemporary, extraordinary, hereditary, illusionary, imaginary, incendiary, inflationary, insanitary, intercalary, involuntary, itinerary, judiciary, lending library, marionberry, obituary, olallieberry, on the contrary, pecuniary, pituitary, precautionary, preliminary, presidiary, probationary, proprietary, provisionary, reactionary, subliterary, subsidiary, tercentenary, unnecessary, veterinary, vocabulary, voluptuary
Law Dictionary
Legal Definition of fiduciary
: one often in a position of authority who obligates himself or herself to act on behalf of another (as in managing money or property) and assumes a duty to act in good faith and with care, candor, and loyalty in fulfilling the obligation : one (as an agent) having a fiduciary duty to another — see also fiduciary duty at duty, fiduciary relationship — compare principal
Legal Definition of fiduciary
1 : of, relating to, or involving a confidence or trust <a guardian acting in his fiduciary capacity>
2 : of or relating to a fiduciary or the position of a fiduciary <a fiduciary bond>
Origin and Etymology of fiduciary
Latin fiduciarius, from fiducia trust, transfer of a property on trust
Learn More about fiduciary
Spanish Central: Translation of fiduciary Nglish: Translation of fiduciary for Spanish speakers Britannica English: Translation of fiduciary for Arabic speakers Britannica.com: Encyclopedia article about fiduciary
Seen and Heard
What made you want to look up fiduciary? Please tell us where you read or heard it (including the quote, if possible).