Guest guest Posted January 15, 2006 Report Share Posted January 15, 2006 Hi MK, The Mayo clinic worked with DOW to do studies to " prove " implants are safe. Unless they're bucking the AMA, or have had a change of heart, they still maintain implants are safe. . Nevertheless, you might find a good doctor there. But on the whole, I wouldn't trust them. It's certainly worth talking over with the plastic surgeon you have in mind. Remember, he/she is working for you! They should do what YOU want done. It's YOUR body! I can understand a syringe being used to drain the implant before removing it en bloc (not the best method, but doable) . . . However, if they plan to remove the implant from the capsule and leave all, or part of the capsule behind, run! This is the most common practice. That's why, of all the plastic surgeons in the United States, we recommend only a handful. It's worth whatever it takes to have them removed correctly. . . . One of the favorite saying of the plastic surgeons is that removing the implants won't make a woman well . . . Duh . . . If they don't remove them properly, they're right! The may capsule contain cellular debris that will continue to cause problems. We can't be postive that leaving the capsule will keep you sick though. You may be sick because you're allergic to the materials. But, what we're saying is that, it's best to do everything possible to be sure everything is removed. This gives you the best chance to get well without further surgery or complications. Check our archives for information from Dr. Blais in Canada. Look at the list of organisms he's found in implants! . . . You don't want ANY of that stuff in your chest! One of the problems we've seen with saline implants is that the valve they fill the implant with is defective. This allows biological organisms to enter the implant and grow there. Not good! The manufacturer's continued using this valve even after they knew it was defective! Hugs and prayers, Rogene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2006 Report Share Posted March 12, 2006 My last patch was grapeseed oil only. I don't know if this is a benifical oil in the NT world. TT --- Mati Senerchia <senerchia@...> wrote: > My 1975 Joy of Cooking's basic mayo recipe is half > olive, then half > olive, walnut or sesame. Has anyone tried it with > walnut/sesame? > > By the way, mayo with fish sauce and cilantro is > delicious with shrimp and as a dressing for crunchy > veggies. > > > > [Non-text portions of this message have been > removed] > > __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2006 Report Share Posted March 13, 2006 On 3/11/06, t tarail wrote: > > My last patch was grapeseed oil only. I don't know if > this is a benifical oil in the NT world. > TT > > > Sally says it's equivalent to canola, so not so great. Steph -- http://www.PraiseMoves.com The Christian Alternative to Yoga Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2006 Report Share Posted March 13, 2006 On 3/13/06, Steph wrote: > > > > On 3/11/06, t tarail wrote: > > > > My last patch was grapeseed oil only. I don't know if > > this is a benifical oil in the NT world. > > TT > > > > > > > Sally says it's equivalent to canola, so not so great. > > Steph > > > Sorry, she didn't say it's equivalent to canola. She emailed me the breakdown of it once when I asked her about it and I correlated it to canola. :-) Steph Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 3, 2008 Report Share Posted April 3, 2008 Avocado and Basil Mayonnaise Recipe Serves 4-6 Ingredients: 2 ripe avocados, halved, pitted, scooped out of skins, and cubedLarge handful of fresh basil leaves2 tablespoons extra-virgin olive oil2 teaspoons fresh lemon or lime juice1 garlic clove, peeled and mincedSea salt and black pepper, to taste Directions: 1. Combine basil, garlic, and a pinch of sea salt in a small food processor and blend until ingredients form a paste. 2. Add avocados and process until smooth. Blend in the oil and lemon or lime juice, and then season with sea salt and pepper. Use this delicious avocado and basil mayonnaise in place of regular mayonnaise - it's particularly tasty in whole grain sandwiches with tomato and a fried egg. It also makes a wonderful dip for baked crackers. Suzi List Owner health/ http://360./suziesgoats What is a weed? A plant whose virtues have not yet been discovered. You rock. That's why Blockbuster's offering you one month of Blockbuster Total Access, No Cost. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 3, 2008 Report Share Posted April 3, 2008 I can't wait to try this! Peace, love, laughter Can a hearse carrying a corpse drive in the carpool lane? Suzanne <suziesgoats@...> wrote: Avocado and Basil Mayonnaise Recipe . You rock. That's why Blockbuster's offering you one month of Blockbuster Total Access, No Cost. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2008 Report Share Posted May 13, 2008 We make our mayo almost the same way. (We meaning, I've taught my teenagers how to make it!) I also use the raw ACV and for the oil I use 1/2c olive oil and 1/2c grapeseed oil. I watched a video that my NT local chapter leader lent me, and the gal on the video made her may with 1/2c olive oil, 1/3c grapeseed oil, and 1/3c coconut oil. I place everything but the oil in my Cuisinart with the sharp blade. While the motor is running, I pour the oil in through the top and it streams into the mix through the little hole. We usually add the whey and let it sit out on the counter like NT suggests. > > Still didn't have time to write mine but it's almost exactly the same as the > one on tropicaltraditions.com > > > > > > Coconut Mayonnaise > > _____ > > _____ > > * 1 whole egg > * 2 egg yolks > * 1 tablespoon Dijon mustard > * 1 tablespoon fresh lemon juice > * 1/2 teaspoon Himalayan > <http://www.tropicaltraditions.com/himalayan_salt.htm> Salt > * 1/4 teaspoon white pepper > * 1/2 cup Virgin > <http://www.tropicaltraditions.com/virgin_coconut_oil.htm> Coconut Oil > (melted if solid) > * 1/2 cup extra > <http://www.tropicaltraditions.com/organic_extra_virgin_olive_oil.htm> > virgin olive oil > > > 1. Put the eggs, Dijon mustard, lemon juice, salt, and pepper into a food > processor or blender: Then with the processor or blender running on low > speed, start adding your oils very slowly. Start out with drops and then > work up to about a 1/16-inch stream. It should take about two minutes to add > the oil. > 2. Continue blending until there is no free standing oil. > > Makes about 1 1/2 cups > > > > > > My changes are: I use apple cider vinegar (raw and organic) instead of > lemon juice. I sometimes use a mix of other liquid at room temperature oils > then add olive oil in my HUGE pyrex measuring cup until it's 1 cup (I do > double batches of mayo though) and then add the coconut oil that I heated up > so it was liquid but not HOT. Let that cool a bit on the counter while eggs > and other items get to room temperature. They blend better that way. > > > > I use a blender, put the lid on without the center piece and put a funnel in > that. That way I can slowly stream the oil in from the pyrex measuring cup > and the funnel helps me keep it SLOW. That's the key. If you mess up no > big deal just pour off the liquid into the measuring cup and start over > adding it SLOW. > > > > You can add a bit of whey per the NT directions. I can't wait to try > macadamia nut oil instead. If you use olive oil get a good quality extra > virgin with a very MILD flavor. > Quote Link to comment Share on other sites More sharing options...
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