Showing posts with label fried chicken. Show all posts
Showing posts with label fried chicken. Show all posts

Tuesday, October 30, 2012

Can chicken, milk and sugar turn our children gay?

Earlier this year, I attended a seminar on Natural Farming, which introduced me to the fundamental differences between conventional and natural farming methods. 

It was a very informative 3-day event, but what I found startling was when the speaker, Andry Lim, said half-in-jest that the usual practice in conventional poultry-raising – the injection of alarming doses of growth hormones in chickens, namely estrogen – may be causing premature physiological advances and homosexuality among our children.

It was shocking, to say the least, but I nonchalantly dismissed it since I’ve never heard of, or read about any hard facts on such issues.  But now comes this new study.

You may have already known about it.  I’m talking about the recent study released by the American Academy of Pediatrics which suggests that boys are entering puberty earlier now than several decades ago — or at least earlier than the time frame doctors have historically used as a benchmark.

The study, indicates that boys are showing signs of puberty six months to two years earlier than was reported in previous research in which 11 ½ was the general age puberty began in boys, historically that is.

But then again, experts are wary because studies in the past were of smaller scale or may have used different approaches. They admit that it is no easy task to determine how much earlier boys might be developing.  Supposedly, the study reflects research on girls which show earlier breast development than in the past.

This study by the Academy of Pediatrics does not propose answers to what might be causing earlier puberty, although it mentioned changes in diet, less physical activity and other environmental factors as possibilities. Experts said that without further research, implications for boys remain nebulous.

African-American boys, in this new study, show experiencing puberty earlier than whites and Hispanics, a result that other studies have shown also applies to African-American girls. Researchers said that difference is most likely driven by the role of genes in puberty.
In The New York Times article, the author, Pam Belluck, mentions a Dr. Laura Bachrach, a professor of pediatric endocrinology at Stanford University, who warns that the results of this new study should not prompt “a magazine cover article that shows a 9-year-old boy shaving.”

Dr. Bachrach goes on to add, “And because some parents fear that early puberty is related to more hormones in milk — speculation that is unproven — I don’t want people to get up in arms and rush out and buy organic milk,” she said. “When patients ask me, I say, ‘Do that for political reasons or because you like the taste, but don’t do it because you think it’s going to influence puberty.’ ”

“This should perhaps set a standard going forward for being very attentive to puberty in boys and being mindful that they’re developing earlier,” said Dolores J. Lamb, a molecular endocrinologist at Baylor College of Medicine and president of the American Society for Reproductive Medicine. She was not involved in the study.

Praising the study as well done, she said, “Whether the difference is as large as what they say on some papers 40 years ago is not clear.” However, she added, “this is going to be incredibly useful to pediatricians and urologists.”

The new study also found that African-American boys began puberty earlier than whites and Hispanics, a result that other studies have shown also applies to African-American girls. Researchers said that difference is most likely driven by the role of genes in puberty.

On average, black boys in the study showed signs of puberty, primarily identified as growth of the testicles, at a little older than 9, while white and Hispanic boys were a little older than 10.

Several experts said the study should not be seized upon as cause for alarm, but rather as a way to help parents and doctors gauge what to be aware of in boys’ development and whether to start conversations about social issues sooner.

“It was an important study to do, and their methodology is improved over prior studies in that they based their assessment of puberty in boys on what I consider to be the gold standard: the size of the testicles,” said Dr. Laura Bachrach, a professor of pediatric endocrinology at Stanford University.

But the study should not prompt a magazine “cover article that shows a 9-year-old boy shaving,” Dr. Bachrach said. And because some parents fear that early puberty is related to more hormones in milk — speculation that is unproven — “I don’t want people to get up in arms and rush out and buy organic milk,” she said. “When patients ask me, I say, ‘Do that for political reasons or because you like the taste, but don’t do it because you think it’s going to influence puberty.’ ”

Thus, though scientifically unconfirmed, the growth hormones infused in he livestock and chickens whose meat we consume, as well as the pesticides in our food supplies, may in fact turn out to be the insidious culprits that are quietly wreaking havoc in our internal systems.

In this Natural Farming seminar I had attended, on its final evening, there was a guest speaker who gave a brief lecture on the adverse effects of chemicals to our environment and to ourselves.  Her name is Edna Sasing-Lao. She is a Fellow, Biological Medicine; Diplomate, Chelation Therapy; Diploma in Homeophathy, British Institute of Homeophaty; Member, American College for the Advancement in Medicine; National Chancellor, PAMS-AIM; Trustee, Philippine College for the Advancement in Medicine; and Past President, Philippine for the Advancement in Medicine.

In her talk, she basically underscored what Andry Lim had earlier claimed about estrogen as being a probable cause in the increasing rate of homosexuality among our children.  Dr. Lao claims sugar increases estradiol – the most potent form of naturally-occurring estrogen in men – that can cause homosexuality.
          
Goodness gracious! Milk, chicken and sugar happen to be among the prime choices of our children when it comes to meals and snacks.  What a tough world we are living in, indeed.






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I very much appreciate my articles and photos appearing on fellow bloggers' sites, popular broadsheets, and local broadcast news segments, but I would appreciate even more a request for permission first.

Thank you

Friday, September 7, 2012

Loving KFC


In Manila, I used to go there for lunch at least twice a week; often ordering its 3-piece wing with a side of green salad.  When famished, I’d sometimes add an extra order of two-piece chicken with rice -- original recipe, all of them.

In New York, I would sometimes buy a bucket on Friday evenings and put it in the fridge.  That would serve as snack for the weekend.  They taste that good even right out of the fridge.  However, make sure you get the freshly-cooked chicken pieces always -- whether to eat right away or to be chilled as weekend snack.  Do not settle for those pieces that had been sitting there for some time because KFC chicken tend to become dry and chewy. Always go for that freshly-cooked juicy and tender meat!

Here in Bohol, I’ve eaten only once at the KFC in Island City Mall at Tagbilaran City.  The pieces I had were surprisingly too salty.  When I talked to the manager about it, she said they tailored the taste according to the local taste preference.  You see, Boholanos love extra salty food!  That was it for me.  I will wait until I go back to Manila to enjoy the KFC that I love; unless, of course. KFC Philippines do something about it.

Incidentally, it was not in the States that I first began to eat KFC chicken.  Way back in the 60s, there was already a Kentucky Fried Chicken outlet/branch in Olongapo City in Zambales perhaps, due to the large contingent of US servicemen in that region.

As for its history (originally named Kentucky Fried Chicken), contrary to common belief, Colonel Harland Sanders was not a true US military officer.  His title, first bestowed in 1935, is an honorific conferred by the State of Kentucky.

I have much admiration for the Colonel's dogged determination and perseverance.  He really didn't attain continued success until his 60s.  His earlier life was filled with entrepreneurial ups and down.  

In 1930, according to the Harland Sanders Museum and Cafethen 40-year-old Colonel Sanders was operating a gasoline station in Corbin, Kentucky, and it was there that he began cooking for hungry travelers who stopped in to refill their tanks. It was not a full-pledge restaurant as of yet.  Patrons ate from his own dining table in the station's humble living quarters. All customers shared that one table.  Subsequently, he developed the "home meal replacement" - offering complete meals to hurried families and lone travellers. He called it, "Sunday Dinner, Seven Days a Week."

Corbin, Kentucky is not a popular tourist destination, but it was there the Colonel eventually expanded his Sanders Café. He was also its chef.  On that site was where he cooked the first batch of Kentucky Fried Chicken. To reduce the cooking time for his chicken, he experimented with pressure-frying methods. 

The cafe is still there, only now it includes a museum.  In its present location, the museum and cafe was born in 1990, the 100th anniversary of Colonel Sanders’s birth. JRN, a Tennessee-based company that operates nearly 200 KFC franchises in the Southeast, was about to open a modern KFC restaurant next to the old cafe. To mark the great birthday, it put out a call for artifacts and memorabilia that would allow it to celebrate the Colonel, his cafe and his fried chicken.

Read more about the efforts that went into building this new museum that would certainly make the Colonel proud.



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Suggested read:

The Colonel's Autobiography Book
(free download)

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Sharing with: Food Trip Friday

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Please note:
I very much appreciate my articles and photos appearing on fellow bloggers' sites, popular broadsheets, and local broadcast news segments, but I would appreciate even more a request for permission first.
Thank you!