Ohio AG Marc Dann has resigned amid
the scandal of a sexual harassment investigation in his office and his
extramarital affair. Dann, 46, led the state on a 10-day odyssey, at first
refusing to resign despite demands by Democratic Gov. Ted Strickland and others
within his party, a growing number of investigations into conduct at his
office, and the filing Tuesday of articles of impeachment against him. (Find
past LB coverage of the Dann scandal here and here.)
Two Fridays ago, Dann admitted to a
“romantic relationship” with a member of his staff, prompting Democratic
leaders such as Governor Ted Strickland to call for his Dann’s head. But
despite a letter that Strickland and others sent to Dann, arguing that he’d
lost “even the most remote hope” of continuing to serve effectively as AG, Dann
told his staff that he was optimistic about plans to stay in office despite an
impeachment threat. “I think that there is a great chance that we can continue
to do great work for the people of the state.”
The great work that Dann, who was
elected to his first term in 2006, referred to may have been his crusade
against ratings agencies and his pursuit of mortgage lenders and brokers for
allegedly inflating home prices and contributing to the subprime crisis. Click
here for a past WSJ profile of Dann, titled “The Mortgage Cop.”
But yesterday, when Ohio democrats
sprung into action, filing articles of impeachment against Dann, he appeared to
lose his mettle. What followed was 24 hours of speculation that Dann would
resign.
How would you like to carry around
your entire DVD collection on a single disk? That is the promise of a new holo–graphic digital storage technology
being developed by General Electric and coming to a computer near you around
2012. Although not the first commercial holographic storage system—that honor
goes to InPhase Technologies’ Tapestry™ 300r holographic drive—GE’s system
could be the first one aimed at consumers. (InPhase’s holographic drives, which
debuted last year, sell for $18,000 and target broadcasters who need to archive
television programs.)
Holographic media can store huge
amounts of data because information is encoded in layers throughout the entire
disk, not just on a single reflective surface as in today’s optical media. In
GE’s system, a single CD-size disk made of plastic will be able to store about
1 terabyte of data, equivalent to 110 typical movie DVDs. http://blog.360.yahoo.com/blog-jmbPCHg9dLPh1gHoZxLG.GpS
Louis J. Sheehan Esquire
This kind of capacity would make it
possible to back up all your music, photos, home movies, and e-mails in one
place; it would also allow for totally new, extremely data-intensive
applications, such as Micro–soft’s
MyLifeBits project, which aims to capture in digital form every–thing that happens in an individual’s
life. Besides automatically archiving and indexing things like e-mails and text
documents, the project includes a wearable camera that snaps a picture at least
once every 30 seconds, creating a visual index of every day.
To store data holographically, a laser
beam (1) is split in two (2). One half of the beam passes through an array of
hundreds of thousands of gates (3). Each gate can be opened or closed to
represent a binary 1 or 0. The gates either block or pass the beam, filtering
it into a coded pattern, or signal. The other half of the beam, known as the
reference beam, is bounced off a mirror (4), so that the reference beam and the
signal beam encoded with digital information intersect somewhere within the
plastic storage medium (5). Light waves from the two beams interfere with each
other, imprinting into the plastic a hologram—a three-dimensional pattern. By
varying the angle of the mirror, millions of holograms can be created in the
same piece of plastic. To read data from storage, the reference beam alone is
used to illuminate the hologram. The resulting image can be read by a sensor
and converted back into 1s and 0s.
Contrary to public opinion, salted
nuts aren't necessarily high in sodium. Because salt is present on the surface
of the nut, it's tasted immediately. In actuality, a 1-ounce serving (or 49
kernels) of pistachios only contains 5% DV of sodium. As an option, raw
pistachios are sodium free.
A good snack can be part of a healthy
eating plan by helping stabilize blood sugar, satisfy hunger between meals,
supply extra nutrients including fiber, and keep energy levels high and your
mind alert.
Naturally trans-fat and
cholesterol-free, and one of the lowest calorie, lowest fat nuts, pistachios
make an ideal snack choice. Tasty and delicious, pistachios are the most
nutrient dense nut, offering a good source of eight important nutrients
including thiamin, vitamin B6, copper, manganese, potassium, fiber, phosphorus
and magnesium. http://louisjsheehan.blogstream.com/
Also, among snack nuts, pistachios
contain the highest amounts of polyphenol antioxidants. While the role of
antioxidants is still unknown, research suggests that a diet of foods
containing antioxidants is smart eating.
Pistachios help your heart in four
ways. First, most of the fat found in pistachios is "good"
unsaturated fat, which can lower blood cholesterol and the risk of heart
disease when replacing saturated fat in the diet. Second, pistachios offer the
highest levels of cholesterol-busting phytosterols among snack nuts, and are a
good source of fiber, both of which reduce the absorption of cholesterol from
the diet. Also, among snack nuts, pistachios are the highest in polyphenols,
antioxidants with potential heart health benefits6. Finally, pistachios offer
potassium. An inadequate intake of potassium is characterized by increased
blood pressure and may increase the risk of cardiovascular disease and stroke.
You'll also find pistachios included
in the FDA's first ever qualified health claim for conventional food, which
states: "Scientific evidence suggests, but does not prove, that eating 1.5
ounces per day of most nuts, such as pistachios, as part of a diet low in
saturated fat and cholesterol may reduce the risk of heart disease." http://www.soulcast.com/post/show/117748/move
Your body needs fat to function. But
the wrong kind - saturated fat - can raise cholesterol levels increasing the
risk of heart disease. Most of the fat found in pistachios - almost 90% - is
"good" unsaturated fat. When unsaturated fats replace saturated fats
- those found in meats, baked goods and full fat dairy products - they can help
lower blood cholesterol along with the risk of heart disease.
Many nutritionists agree that, when
eaten in moderation, good fats, along with protein, helps dieters feel full
longer. It's also good to know that because pistachios are dry roasted, they
are naturally trans-fat free. According to the American Heart Association,
trans-fats raise total blood cholesterol levels and LDL ("bad")
cholesterol and lower HDL ("good") cholesterol levels; in turn
increasing the risk of coronary heart disease and increases the risk of stroke.
Pistachios make a superior snack
choice for dieters. One reason is that they are nutrient dense - good news when
every calorie counts. Also, many experts believe that because pistachios have
both protein and fiber they help you feel full for longer - so you eat less at
your next meal. One such expert is Tanya Zuckerbrot, registered dietitian, mother
of three and author of the "F Factor Diet: Discovering the Secret to
Permanent Weight Loss," who recommends foods containing fiber, such as
pistachios, to help weight loss.
Did you know that most Americans fall
short of the recommended daily amount for fiber? Fiber is important because it
aids digestion, promotes satiety and helps maintain a healthy body weight.
Tanya recommends a handful of delicious pistachios as a morning or afternoon
snack as an easy way to add an extra 3 grams or more of natural fiber to your
diet along with protein.
You may be surprised to know that nut
consumption, in general, is associated with a lower body mass index and has not
been shown to cause gain. In fact, many popular diet plans including DASH Diet,
Mediterranean Diet, Weight Watchers and the USDA Food Pyramid, highlight nuts
in their healthy eating plans. Some even believe that the simple act of
shelling a pistachio may have the added benefit of slowing down consumption
time.
Herb Denenberg has been an
investigative and consumer reporter and columnist for over 25 years. Before
that he served as Pennsylvania Insurance Commissioner, Pennsylvania Public
Utility Commissioner, and Professor at the Wharton School of the University of
Pennsylvania.
He was the consumer and investigative
reporter for the CBS and then the NBC TV station in Philadelphia for 25 years,
and more recently served in that capacity at the Harron Cable Update and the
Adelphia Cable update, both nightly newscasts, and for the Tri-State Media
All-News Cable Network. He is also a columnist for a group of papers in
Pennsylvania and New Jersey and appears as an expert witness cases against
insurance companies involving bad faith denial of claims and other matters.
He is now an adjunct professor of
information science and technology at Cabrini College. He has also served as an
assistant professor of insurance at the University of Iowa and a professor of
law at Temple University.
He has won hundreds of awards for his
media work, including 40 Emmys, the Consumer Service Award of the Consumer
Federation of American, the Award of Achievement from the American Board of
Trial Advocates, an award for the best in consumer journalism from the National
Press Club and a Lambert Award for contributions to the health care delivery
system.
During Denenberg's tenure as
Pennsylvania Insurance Commissioner, Ralph Nader wrote, "He's clearly the
most consumer-oriented insurance commissioner in American history." As a
result of the health care reforms he implemented as Commissioner, he was
elected to the Institute of Medicine of the National Academy of Sciences. His
motto as Insurance Commissioner, was "Populus Iamdudam Defutatus Est"
which translated from the Latin is "The Consumer Has Been Screwed Long
Enough."
Denenberg is a graduate of Johns
Hopkins University (B.S.), Creighton University School of Law (J.D.), Harvard
University School of Law (LL.M.), and the University of Pennsylvania (Ph.D.).
He also received two honorary degrees, a Doctor of Humane Letters from Spring
Garden College and a Doctor of Laws from Allentown College. He is a CPCU
(Chartered Property and Casualty Underwriter) and a CLU (Chartered Life
Underwriter).
For three years he served in the Judge
Advocate General's Corps of the U.S. Army as a first lieutenant and and was a
captain in the reserves.
He is the author of seven books and
hundreds of articles on insurance, law, and consumer affairs. He has testified
many times before Congressional committees, state legislative committees, and
the City Council of Philadelphia.
He has served on the board of
Consumers Union, the publisher of Consumer Reports, and is now on the board of
the Sapio Institute (on interactive learning) and the Center for Proper
Medication Use. He served as President of the American Risk and Insurance
Association. He recently authored a Shopper's Guide to Herbal Medicine,
published by the Center, and a more complete version of that guide which is to
appear on their Web Site at www.cpmu.org.
Denenberg has served as consultant to
the US Department of Labor, the US Small Business Administration, the National
Commission on Product Safety, the FTC, the US Department of Justice, the US
Department of Transportation, the John F. Kennedy Center for the Performing
Arts, the Philadelphia School Board, the State of Alaska and Nevada, the United
States Commission on Civil Rights, and other government agencies. He was
special counsel and research director of the President's National Advisory
Panel on Insurance in Riot-Affected Areas; associate director of the Wisconsin
Legislature's Law Revision Committee, special counsel to the Mayor of
Washington D.C., and general counsel of the Pennsylvania Public Utility
Commission. He was a co-author of the first no-fault law passed in a United
States jurisdiction (the Social Protection Plan of Puerto Rico). He also
instituted a long list of fundamental reforms as Pennsylvania Insurance
Commissioner.
Denenberg has an entry in Who's Who in
America, Who's Who In Insurance, Who's Who in Health Care, Who's Who in Science
and Engineering, Current Biography, American Men of Science, Who's Who In World
Jewry and other standard biographical reference. His biography, authored by
Howard Shapiro, is entitled "How to Keep Them Honest" and was
published by Rodale Press.
1 oz serving size of pistachios, about
30 grams shelled, yields about 160 calories. That measures out to be about 49
kernels per ounce - which can make for a very satisfying snack. http://louis_j_sheehan.today.com/2008/03/08/gravity/
Pistachios are naturally low in
carbohydrates and rich in monounsaturated fatty acids (MUFA), making them a
perfect snack for diabetics following recommended dietary guidelines. Clinical
trials have found that diets following such guidelines help maintain blood
sugar and insulin levels and reduce risk factors for heart disease, a consequence
that accounts for greater than 65% of diabetic deaths. In fact, a 2007 study
conducted at the University of Toronto showed that when pistachios are eaten
with other high-carbohydrate foods, they slow absorption of carbohydrates into
the body, resulting in lower-than-expected blood sugar levels. MUFA-rich foods
of plant origins, such as pistachios, contain fiber, phytosterols and
antioxidants, which confer a variety of cardiovascular benefits including
glycemic control, improved lipid profiles, and reduced LDL oxidation.
It's important to know that the true
prevalence of food allergy in the U.S. is not as great as the public perceives
it to be. According to the American Academy of Asthma, Allergy and Immunology
(AAAI) estimates for 2006 suggest that food allergy of all types affects about
4% of the total population, with prevalence in children generally higher than
that for adults. About 90% of food allergies in the US and in many other parts
of the world derive from milk, eggs, peanuts, tree nuts, fish, shellfish, wheat
and soy. Diagnosis of food allergy, including allergies to nuts, can be
problematic because no single laboratory test available today can conclusively
confirm that a person will exhibit clinical symptoms in response to consumption
of a suspect food. For most people with food allergies, symptoms that occur
after consuming the offending food are merely annoying such as a runny nose or
itchy skin.
Tree nut allergies are rare in the
general population. The best estimates available suggests that allergy to no
single tree nut exceeds about .4% of the U.S. population, whereas separate
estimates for peanuts suggest the prevalence is about 0.8 percent. If you're
concerned about any food allergies, consult your physician.
A 1-oz serving of in-shell pistachios
(about 30 grams or 1⁄2 cup), typically retails for about 30¢, a favorable
comparison, price-wise, to popular salted snacks such as ready-to-eat popcorn.
More importantly, however, you'll find that a handful of pistachios provides
significant nutritional value and helps keep hunger satisfied.
You probably already know that junk
snacks provide little nutritional value per calorie and can lead to obesity and
a number of related illnesses. http://sheehan.myblogsite.com/
When you consider food on a dollar per
nutrient basis, healthy choices are not necessarily more expensive. In fact,
while you may think you're saving money by choosing a processed
"junk" snack, in the long run the choice may be more expensive.
Consider the following:
Healthy foods such as fruits,
vegetables and nuts are more satiating - so you feel fuller, longer. Plus they
provide your body with vitamins, minerals, and nutrients needed to stay
healthy. Pistachios offer good nutritional value: the most nutrient-dense tree
nut*, pistachios are also among the highest fiber nuts, and also offer the
highest amounts of phytosterols and antioxidants. One of the lowest calorie,
lowest fat nuts, pistachios are also fun to eat.
And for those people with moderately
high cholesterol levels, studies show that a snack of pistachios, when used as
a replacement for high-fat snacks, can cut both total and "bad" LDL
cholesterol while offering cardioprotective nutrients such as magnesium,
potassium and copper. http://louis9j9sheehan.blog.com/2841488/
http://louis2j2sheehan.us/page1.aspxGood news for heart health!
Many people are surprised to learn
that studies show pistachios actually help lower cholesterol. That's because
almost 90% of the fat in pistachios is unsaturated (monounsaturated and
polyunsaturated fats), which can reduce blood cholesterol levels when they
replace saturated fats in the diet. In addition to offering heart healthy
unsaturated fats, pistachios provide important antioxidants and amino acids
that reduce the risk of heart disease. And among nuts, pistachios have the
highest content of phytosterols, a plant sterol shown to reduce cholesterol
absorption from other foods.
microkernel family.
Pistachio nuts, dry roasted, w/o salt
Nutritional value per 100 g (3.5 oz)
Energy 570 kcal 2390 kJ
Carbohydrates 27.65
g
- Sugars 7.81 g
- Dietary fiber 10.3 g
Fat 45.97
g
Protein 21.35 g
Thiamin (Vit. B1) 0.84 mg 65%
Riboflavin (Vit. B2) 0.158 mg 11%
Niacin (Vit. B3) 1.425 mg 10%
Pantothenic acid (B5) 0.513 mg 10%
Vitamin B6 1.274 mg 98%
Folate (Vit. B9) 50 μg 13%
Vitamin C 2.3 mg 4%
Calcium 110 mg 11%
Iron 4.2 mg 34%
Magnesium 120 mg 32%
Phosphorus 485 mg 69%
Potassium 1042 mg 22%
Zinc 2.3 mg 23%
Manganese 1.275 mg
Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database
The pistachio (Pistacia vera L.,
Anacardiaceae; sometimes placed in Pistaciaceae) is a small tree up to 10 m
tall, native to mountainous regions of Iran, Turkmenistan and western
Afghanistan. It has deciduous pinnate leaves 10–20 cm long.
The plants are dioecious, with
separate male and female trees. The flowers are apetalous and unisexual, and
borne in panicles. The fruit is a drupe, containing an elongated seed (a nut in
the culinary sense, but not a true botanical nut) with a hard, whitish shell
and a striking kernel which has a mauvish skin and light green flesh, with a
distinctive flavour. http://blogs.ebay.com/mytymouse1/home/_W0QQentrysyncidZ526811010
When the fruit ripens, the husk
changes from green to an autumnal yellow/red and the shells split partially
open (see photo). This is known as dehiscence, and happens with an audible pop.
Each pistachio nut weighs around 1
gram, and each pistachio tree
averages around 50 kg of nuts, or around 50,000, every two years. Pistachios
(as part of the pistacia genus) have existed for about 80 million years
P. vera) was first cultivated in
Western Asia. It reached the Mediterranean world by way of central Iran, where
it has long been an important crop. Although known to the Romans, the pistachio
nut appears not to have reached the Mediterranean or most of the Near East in
any quantity before medieval times.
The kernels are often eaten whole,
either fresh or roasted and salted, and are also used in ice cream and
confections such as baklava. In July 2003, the Food and Drug Administration
(FDA) approved the first qualified health claim specific to nuts lowering the
risk of heart disease: "Scientific evidence suggests but does not prove
that eating 1.5 ounces (42.5g) per day of most nuts, such as pistachios, as part
of a diet low in saturated fat and cholesterol may reduce the risk of heart
disease". In research at Pennsylvania State University, pistachios in
particular significantly reduced levels of LDL, the 'bad' cholesterol, in the
blood of volunteers. Pennsylvania State University's Department of Nutrition
and Sciences has also conducted related research on other health benefits of
pistachios, including an April 2007 study concluding that pistachios may calm
acute stress reaction,and a June 2007 study on the cardiovascular health
benefits of eating pistachios. http://web.mac.com/lousheehan/Site/Garage_Before_and_After.html
On the Greek island of Chios, the husk
or flesh of the pistachio fruit surrounding the shell is cooked and preserved
in syrup.
The shell of the pistachio is
naturally a beige colour, but it is sometimes dyed red or green in commercial
pistachios. Originally the dye was applied by importers to hide stains on the
shells caused when the nuts were picked by hand. However most pistachios are
now picked by machine and the shells remain unstained, making dyeing
unnecessary (except that some consumers have been led to expect coloured
pistachios). Roasted pistachio nuts can be artificially turned red if they are
marinated prior to roasting in a salt and strawberry marinade, or salt and
citrus salts.
The trees are planted in orchards, and
take approximately seven to ten years to reach significant production. Production
is alternate bearing or biennial bearing, meaning the harvest is heavier in
alternate years. Peak production is reached at approximately 20 years. Trees
are usually pruned to size to make the harvest easier. One male tree produces
enough pollen for eight to twelve nut-bearing females. Pistachio orchards can
be damaged by the fungal disease Botryosphaeria panicle and shoot blight, which
kills the flowers and young shoots.
Pistachio trees are fairly hardy in
the right conditions, and can survive temperature ranges between -10°C (14°F)
in winter to 40°C (104°F) in summer. They need a sunny position and
well-drained soil. Pistachio trees do poorly in conditions of high humidity,
and are susceptible to root rot in winter if they get too much water and the soil
is not sufficiently free draining. Long hot summers are required for proper
ripening of the fruit.
Pistachio nuts are highly flammable
when stored in large quantities, and are prone to self heating and spontaneous
combustion.
Share of a total 2005 worldwide
production of 501 thousand metric tonnes:
Country Production
(tonnes)
Iran 190
000
U.S. 140
000
Turkey 60 000
Syria 60
000
China 34
000
Greece 9 500
Italy 2
400
Uzbekistan 1 000
Tunisia 800
Pakistan 200
Madagascar 160
Kyrgyzstan 100
Morocco 50
Cyprus 15
Mexico 7
Mauritius 5
California produces almost all U.S.
pistachios, and about half of these are exported, mainly to China, Japan,
Europe and Canada. Almost all California pistachios are of the cultivar
'Kerman'. The tree is grafted to a rootstock when the rootstock is one year
old. Only a few years after California growers started growing pistachios, the
1979 crisis in Iran would give stronger commercial impetus to the
American-based pistachio nut industry. Previous to that time, most Westerners
were familiar with only the slightly smaller, deeply red-hued (dyed) nuts
produced mainly in Iran, where it is the second largest export after oil. http://louisajasheehan.blogspot.com/
So late to be “discovered” by the rest
of the world—Henry Stanley made the continent's first crossing only in
1877—Africa, it can be forgotten, is probably the cradle of humanity.
Palaeoanthropologists, archaeologists and, more recently, geneticists have all
bolstered the “out of Africa” theory, which holds that early man wandered out of
the Rift Valley. Yet little is known of pre-colonial African cultures. Some
vanished out of history, along with their languages and beliefs, before they
ever came to be named. That is one reason why Africa's rock art is so precious.
The faintest ochre scratches of prehistoric antelope in a cave open a rare
window into Africa's—and humanity's—distant past.
Africa may have 200,000 rock-art
sites, more than any other continent. The oldest known site, in Namibia, is
between 18,000 and 28,000 years old. Several African universities now have
programmes to decipher the paintings and carvings. They are being helped by the
Kenya-based Trust for African Rock Art (TARA), which seeks to discover and
digitally archive as much of the art as it can for future scholars.
The best is in the Sahara desert,
particularly in Niger's Air mountains, in the Tibesti mountains of northern
Chad and southern Libya, and in south-east Algeria's Tassili n'Ajjer range.
Such desert sites are too remote to be damaged by graffiti, though wars
involving the local Tuareg have resulted in some being shot up or smashed apart
for sale to foreign collectors. David Coulson, one of TARA's founders, raves
about a recent find in the Tassili n'Ajjer range: an anatomically perfect
four-metre-long carving of a hippo hunted by an Egyptian-looking figure with a
superbly sinuous bow. This in a region that dried up several thousand years
ago.
Elsewhere in Africa, rock art often
chronicles the hunting magic of Bushmen and Pygmies. Not much rock art survives
in western Africa, and in eastern and central parts of the continent more
recent but still invaluable paintings have been poorly preserved.
But there is progress. Locals are
being encouraged to see the value of showing off their sites to tourists.
National museums are being overhauled, with new displays of lost peoples. New
history textbooks may follow. New finds are being made. A sensational discovery
in a cave in Kenya is being kept under wraps until it can be properly dated.
Some think African rock art should
provide a pan-African rallying point, free of politics or religion. A rich
rock-art heritage could connect Libya and South Africa, two of the African
Union's biggest backers, which sometimes struggle to find anything in common.
Kofi Annan, a former UN secretary-general, is a big rock-art fan. He reckons it
represents nothing less than the earliest record of the human imagination.
First, ask yourself how hungry you
are, on a scale of 1 (ravenous) to 7 (stuffed). http://louiscjcsheehan.blogspot.com/
Next, take time to appreciate the food
on your plate. Notice the colors and textures.
Take a bite. Slowly experience the
tastes on your tongue. Put down your fork and savor.
"Most people don't think about
what they're eating -- they're focusing on the next bite," says Sasha
Loring, a psychotherapist at Duke Integrative Medicine, part of Duke University
Health System here. "I've worked with lots of obese people -- you'd think
they'd enjoy food. But a lot of them say they haven't really tasted what
they've been shoveling down for years."
Over lunch, Ms. Loring is teaching me
how to eat mindfully -- paying attention to what you eat and stopping just
before you're full, ideally about 51⁄2 on that 7-point scale. Many past diet
plans have stressed not overeating. What's different about mindful eating is
the paradoxical concept that eating just a few mouthfuls, and savoring the
experience, can be far more satisfying than eating an entire cake mindlessly.
• Assess how hungry you are.
• Eat slowly; savor your food.
• Put your fork down and breathe
between bites.
• Notice taste satiety.
• Check back on your hunger level.
• Stop when you start to feel full.
Source: Duke Integrative Medicine
For more information on mindful eating
• "Mindless Eating" by Brian
Wansink
• "Eating Mindfully" by
Susan Albers
• "The Zen of Eating" by
Ronna Kabatznick
It sounds so simple, but it takes
discipline and practice. It's a far cry from the mindless way many of us eat
while walking, working or watching TV, stopping only when the plate is clean or
the show is over.
It's also a mind-blowing experience:
I'm full and completely satisfied after three mindful bites.
The approach, which has roots in
Buddhism, is being studied at several academic medical centers and the National
Institutes of Health as a way to combat eating disorders. In a randomized
controlled trial at Duke and Indiana State University, binge eaters who
participated in a nine-week mindful-eating program went from binging an average
of four times a week to once, and reduced their levels of insulin resistance, a
precursor to diabetes. More NIH-funded trials are under way to study whether
mindful eating is effective for weight loss, and for helping people who have
lost weight keep it off.
One key aspect is to approach food
nonjudgmentally. Many people bring a host of negative emotions to the table --
from guilt about blowing a diet to childhood fears of deprivation or
wastefulness. "I joke with my clients that if I could put a microphone in
their heads and broadcast what they're saying to themselves when they eat, the
FCC would have to bleep it out," says Megrette Fletcher, executive
director of the Center for Mindful Eating, a Web-based forum for health-care
professionals. http://louisgjgsheehan.blogspot.com/
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