Re: My new website-- ChrisMasterjohn.com

[Guest guest]

In a message dated 8/21/04 1:38:46 AM Eastern Daylight Time,

implode7@... writes:

You sure are full of yourself for being an expert at none of this. The site

asked me for a login. Why bother?

Hi Gene,

That's a little glitch I'll have to try to fix. I'll bring it to the

attention of tech support.

I'm not sure my egg article (the one I was drawing attention to as of

interest to the list) expresses anything requiring an expertise I don' t have.

It's

point is that there are more nutrients in egg yolks than whites-- that doesn't

really require anything except the ability to read a table of data. It's

available to anyone who searches for it, though I did do a bit of extra work for

the analytical calculations.

Part of the beauty of the net is everyone can share their opinion, and

everyone who finds it worthless can easily ignore it.

Chris

[Guest guest]

In a message dated 8/21/04 1:38:46 AM Eastern Daylight Time,

implode7@... writes:

You sure are full of yourself for being an expert at none of this. The site

asked me for a login. Why bother?

Was it the kettlebell page that required the login, or the ones I linked to?

For some reason I don't understand, the k-bell page consistently requires a

login, but I haven't encountered that problem on the other pages.

Chris

[Guest guest]

You sure are full of yourself for being an expert at none of this. The site

asked me for a login. Why bother?

> Hi folks,

>

> I'm in the process of putting up a new website. I have just launched the

> nutrition section, and the first article therein is called " The Incredible

> Edible

> Egg Yolk, " which describes the nutritional superiority of the yolk to the

> white.

>

> The links are below. Please check it out, and let me know what you think.

> It's under construction, but I'll be adding pages up rapidly over the next few

> weeks, so check back frequently to the " What's New " section if you'd like.

> Let me know if any changes to format would make it easier or more pleasant to

> read, please.

>

> Also, if anyone has a nutrition-related page with WAPF-compatible principles

> and would like to link to my site, and have me link to yours, please let me

> know so we can arrange this. Having links to each other's websites will

> provide

> traffic itself, but will also increase our relevancy status in search engines.

>

> Thanks for checking it out!

> Chris

>

> http://www.ChrisMasterjohn.com

>

> Nutrition section:

> http://www.chrismasterjohn.com/page719.html

>

> " The Incredible, Edible Egg Yolk "

> http://www.chrismasterjohn.com/page718.html

>

>

>

[Guest guest]

I like your site! I think it is a great idea and is similar to something I've

been wanting to put up. Since when do " experts " have exclusive license to write

articles and share their viewpoint, knowledge and experience? Bah. I often

find I know more than most of the experts and I share it!

I will enjoy watching your site grow and reading the articles.

Dawn

Re: My new website-- ChrisMasterjohn.com

In a message dated 8/21/04 1:38:46 AM Eastern Daylight Time,

implode7@... writes:

You sure are full of yourself for being an expert at none of this. The site

asked me for a login. Why bother?

Hi Gene,

That's a little glitch I'll have to try to fix. I'll bring it to the

attention of tech support.

I'm not sure my egg article (the one I was drawing attention to as of

interest to the list) expresses anything requiring an expertise I don' t have.

It's

point is that there are more nutrients in egg yolks than whites-- that doesn't

really require anything except the ability to read a table of data. It's

available to anyone who searches for it, though I did do a bit of extra work for

the analytical calculations.

Part of the beauty of the net is everyone can share their opinion, and

everyone who finds it worthless can easily ignore it.

Chris

[Guest guest]

>>> Since when do " experts " have exclusive license to write articles and share

their viewpoint, knowledge and experience? Bah. I often find I know more than

most of the experts and I share it!

I will enjoy watching your site grow and reading the articles.<<<

Ditto.

Tas'.

[Guest guest]

In a message dated 8/21/04 2:06:17 AM Eastern Daylight Time,

blaidd2@... writes:

Since when do " experts " have exclusive license to write articles and share

their viewpoint, knowledge and experience? Bah. I often find I know more than

most of the experts and I share it!

Hi Dawn,

Thanks for the encouragement. I've never been in a situation in my (albeit,

short) life where one's opinion or input or help was only considered valuable

if one was an expert. For example, I was a highly valued chemistry tutor when

I tutored chemistry, by the students and the teachers, but I don't have a

degree in chemistry.

Glad you like the site. It's just getting started, but will be updated

frequently.

Chris

[Guest guest]

> In a message dated 8/21/04 1:38:46 AM Eastern Daylight Time,

> implode7@... writes:

> You sure are full of yourself for being an expert at none of this. The site

> asked me for a login. Why bother?

> Was it the kettlebell page that required the login, or the ones I linked to?

> For some reason I don't understand, the k-bell page consistently requires a

> login, but I haven't encountered that problem on the other pages.

>

> Chris

>

It was only the kettlebell page.

[Guest guest]

Way to go Chris!

I will look forward to more interesting nutrition information on

your web site.

I like the size of the type. It's clear and easy to read. I spend a

fair amount of time on the computer and really appreciate easy to

read type. Having something meaningful to read is always a big plus

too. Thanks.

Sheila

> Hi folks,

>

> I'm in the process of putting up a new website. I have just

launched the

> nutrition section, and the first article therein is called " The

Incredible Edible

> Egg Yolk, " which describes the nutritional superiority of the yolk

to the

> white.

>

> The links are below. Please check it out, and let me know what you

think.

> It's under construction, but I'll be adding pages up rapidly over

the next few

> weeks, so check back frequently to the " What's New " section if

you'd like.

> Let me know if any changes to format would make it easier or more

pleasant to

> read, please.

>

> Also, if anyone has a nutrition-related page with WAPF-compatible

principles

> and would like to link to my site, and have me link to yours,

please let me

> know so we can arrange this. Having links to each other's websites

will provide

> traffic itself, but will also increase our relevancy status in

search engines.

>

> Thanks for checking it out!

> Chris

>

> http://www.ChrisMasterjohn.com

>

> Nutrition section:

> http://www.chrismasterjohn.com/page719.html

>

> " The Incredible, Edible Egg Yolk "

> http://www.chrismasterjohn.com/page718.html

>

>

>

[Guest guest]

>

> In a message dated 8/21/04 2:06:17 AM Eastern Daylight Time,

> blaidd2@... writes:

> Since when do " experts " have exclusive license to write articles and share

> their viewpoint, knowledge and experience? Bah. I often find I know more

> than

> most of the experts and I share it!

> Hi Dawn,

>

> Thanks for the encouragement. I've never been in a situation in my (albeit,

> short) life where one's opinion or input or help was only considered valuable

> if one was an expert. For example, I was a highly valued chemistry tutor when

> I tutored chemistry, by the students and the teachers, but I don't have a

> degree in chemistry.

>

And, in case it was incorrectly inferred, I didn't imply that one needs to

be an expert in order to provide valuable advice.

> Glad you like the site. It's just getting started, but will be updated

> frequently.

>

> Chris

[Guest guest]

> Hi folks,

>

> I'm in the process of putting up a new website.

Right on Chris. : -)

This shows well your generous commitment to giving of your time to help people.

regards, Bruce