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hedonisticallyinclined
Wednesday, January 10, 2007, 12:37am Report to Moderator Report to Moderator

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I recall having a conversation with a distant cousin of mine about his strange habits of daily cooking. Now, this happened over 15 years ago; he was designated as a “family health-nut” and I was simply curious about his strange habits. Unfortunately, I can not remember most of that conversation, but I do recall him saying that most cut-up fruits/veggies oxidize quickly and thus lose much of their nutritional value. He also told me that something happens to the cooked meats/grains (I think he said that they begin to grow bacteria, but not sure) and they (ideally) should be consumed quickly after cooking instead of staying in the fridge for several days.

Then some years back I recall meeting an acquaintance who (at 60+) lost a significant amount of weight on a modified paleo diet. She, too, mentioned that she is opposed to cooking a batch of food for several days, and that she cooks for one day only. She mentioned something about cooked food beginning to “rot”, but it fell on my deaf ears as I could not imagine the amount of time it would take me to cook daily.

Now, can anyone help me solve this mystery? Do the foods truly begin to collect bacteria/rut/whatever it is these folks mentioned? Should we (in the ideal situation …assuming plenty of time available) cook daily?

My only reference point is my now deceased grandmother who was violently opposed to cooking large portions for several days’ consumption. She would cook daily – soup for lunch and meat for dinner and eat VERY sparingly.
Of course, she never took a pill in her life and gave incredibly easy births to her 4 children...


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Lola
Wednesday, January 10, 2007, 12:55am Report to Moderator Report to Moderator

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I d cook big batches to save time and effort and freeze in separate bags.......

this way you can thaw a different bag everyday and have your variety.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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hedonisticallyinclined
Wednesday, January 10, 2007, 12:57am Report to Moderator Report to Moderator

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Thanks, Lola; I agree on the variety issue. I am curious if something really DOES happen to the cooked meats/veggie dishes in the refrigirator? Do they, in fact, begin to collect unwanted bacteria?


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jayney-O
Wednesday, January 10, 2007, 1:24am Report to Moderator Report to Moderator
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I suspect yes......to a degree...but refrigeration goes a long way to slowing it down
(pease porridge cold...some like it in the pot, nine days old)
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Lola
Wednesday, January 10, 2007, 1:30am Report to Moderator Report to Moderator

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Sa Bon Nim
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no longer than three days is fine.......depends on the food, though.......
I ve had things that were in the fridge longer without problems.
my nose is always my guide......if anything smells a bit off, that is my clue.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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northstar
Wednesday, January 10, 2007, 2:26am Report to Moderator Report to Moderator

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Well, most of the books I have read say cook daily using organic foods whenever possible. Stay away from frozen foods.

As much as I'd love to do that, I work, am back at school and have a 13-year-old son, so I will eat frozen food and leftover dishes in the fridge. I read the labels carefully and do not eat any leftovers more than 3 days old. Fortunately, there are many small shops here that prepare meals I can take home. The ingredients are not organic, but at least freshly made.

Suzanna



Out & About in Tokyo...
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Don
Wednesday, January 10, 2007, 2:33am Report to Moderator Report to Moderator

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Quoted from hedonisticallyinclined
...most cut-up fruits/veggies oxidize quickly and thus lose much of their nutritional value.

That is what I have always understood and is why I don't usually cut up vegetables until I am ready to use them.
Quoted from hedonisticallyinclined
He also told me that something happens to the cooked meats/grains (I think he said that they begin to grow bacteria, but not sure) and they (ideally) should be consumed quickly after cooking instead of staying in the fridge for several days.

I have heard that yeast can grow on things like rice very quickly even when stored in the refrigerator and therefore leftovers should be thoroughly reheated.


Disclaimer: I have not researched this issue.


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the_accidental_chef
Wednesday, January 10, 2007, 5:05am Report to Moderator Report to Moderator
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In most Asian countries daily cooking is part of our lives. Most households dont do big batch cooking for freezing. Refrigerators became widely available only in recent years..and add to that more women joining the work force, cooked food would be stored max for 24hrs. Our type of cuisine & cooking doesnt taste well after 24hrs. In India, food is given away to the beggars or the househelp, but that too the previous night's dishes. I cook everyday, in fact twice a day! I clear the leftovers for my bfast.
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hedonisticallyinclined
Wednesday, January 10, 2007, 5:16am Report to Moderator Report to Moderator

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Accidental chef, I am intrigued!
This may be highly off-topic, but I am quite interested about both your menues and your time planning.

I have lived in Europe the first 18 years of my life and daily shopping was a way of life. However, LIFE was very different than in USA (much smaller commute, every neighborhood had stores where you could walk to: meat store, bread store, milk store, small market). The pace of life was somewhat slower (or, perhaps, it seemed somewhat slower to me). Of course, this was pre-cell phone/internet days. When I think of having to drive to my local store to get food on a DAILY basis, stand in line, look for a parking spot...it makes me cringe...

Maybe I should re-evaluate my outlook on things.
Please, do share more about your daily menus and lifestyle!
Thank you.


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Henriette Bsec
Wednesday, January 10, 2007, 8:54am Report to Moderator Report to Moderator

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Well here in Denmark (Europe )
most people still cook every day- but less from scrap than they used to
I cook dinner every evening- BUT I always make enough so some could be used for lunch - espeicially by my daughter.
I bake every weekend and keep bread in freezer- but rarely put cooked food in freezer- I just think it does not taste good enough.
When I was a kid- my mum was a busy singlemum- and poor- so we often had the same stew or soup for several days in a row- and I HATED it- so today I always change my food:
like sunday evening: we had roastbeef- with roasted parsnips, green salad and horseradishcream.
Monday: Salad with roasted beets, lettuce, onions - cold beef. and a fruit salad for dessert
Tuesday- vietnamees beef soup with herbs- lettuce , ricenoodles and last roastbeef- cut in strips
- Bingo all gone- my daughter had had some for lunch- but she doesn´t mind eating the same all the time.


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Schluggell
Wednesday, January 10, 2007, 9:19am Report to Moderator Report to Moderator

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"Store Bought" frozen food is going to be the next thing people will have to come grips with. Just how/what do they use to freze it with eh?...Is it food-grade?

Everything on this world begins to decay after the moment of death.

Fortunately plants pickle themselves - so edible and still healthy no matter how it may first appear. Bear in mind many nutrients are water-soluble and/or change form though so nutritional profile will change.
Animal tissue - depends.
Seafood products undergo autolysis - thus it turns back into seawater in essence.
Land-based animal once killed putrefies. Ever wonder why meat will taste different freshly butchered versus eating some days later?

In an ideal world one would eat as they go - There are many things that have changed in our lifestyle since the introduction of energy consuming refrigeration and Pasteurization. Not all will end up playing out as good in the long haul.


Herr Schlüggell -- Establish a Garden; Cultivate Community. "To see things in the seed, that is genius. He who obtains has little. He who scatters has much. The way to do is to be." -Lao Tzu
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Henriette Bsec
Wednesday, January 10, 2007, 9:24am Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from Schluggell
In an ideal world one would eat as they go - There are many things that have changed in our lifestyle since the introduction of energy consuming refrigeration and Pasteurization. Not all will end up playing out as good in the long haul.


well spoken  


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jayney-O
Wednesday, January 10, 2007, 9:23pm Report to Moderator Report to Moderator
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I recall hearing that strict hindus are forbidden to eat leftovers.....
the accidental chef touched on this...

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jayney-O
Wednesday, January 10, 2007, 9:26pm Report to Moderator Report to Moderator
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and in macrobiotic theory the woman is more highly evolved and therefore she is granted the task of cooking for others as that is a very spiritual role....if we thought this way we would be much healthier
(but the diet is not for Os)

(it is because we don't think this way that we buy frozen, canned, etc)

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Maria Giovanna
Wednesday, January 10, 2007, 11:09pm Report to Moderator Report to Moderator

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Kyosha Nim
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I often cook the double  need and refrigerate for two days; if I cook more I freeze it.
Clove, fresh thyme and wild oregano as cinnamom can preserve food from bacteria, mold and so on up to six or 8 days, so cooked food spiced with this can stay healthy also longer than tw days. I have been told that in 24 hours inh the refrigerator nothing bad can grow on your food.
However I cook something fresh for every meal twice 600 times a year at least
Take care  and relax
Maria Giovanna


INTJ Italy celiac��
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hedonisticallyinclined
Thursday, January 11, 2007, 12:53am Report to Moderator Report to Moderator

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Thank you, guys, for your replies. I am glad that I started this thread.


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Alia Vo
Thursday, January 11, 2007, 2:30am Report to Moderator Report to Moderator

Kyosha Nim
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Daily cooking is fine if that works for an individual.  I believe that prep work, organization skills, cooking in larger batches, and freezing leftover foods can all save on time spent in the kitchen.

Alia



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Victoria
Thursday, January 11, 2007, 3:35am Report to Moderator Report to Moderator

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For the most part, I cook all the food fresh everyday.  It really depends on how much time I have.  If I know I have a really early morning the next day, I'll do most or all of my cooking the night before, but my preference is always for fresh food.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
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hedonisticallyinclined
Thursday, January 11, 2007, 5:16am Report to Moderator Report to Moderator

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Victoria,
Do you buy meat only for one day ahead or do you buy in bulk and keep it frozen in the freezer, defrost and cook for the day ahead?

Thank you for your reply.


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Esmerelda
Thursday, January 11, 2007, 9:31pm Report to Moderator Report to Moderator

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I tend to cook every day, but that's because my meals always follow the same basic layout of steamed veg + some kind of meat.
The meat is often out of the freezer, because that's the best way I've found of eating affordable good quality meat (I buy all ingredients organic and make them beefburgers every few weeks, and then freeze.), but sometimes if I'm feeling rich, some lamb or liver or beef that I bought that day from the butcher's.

I think if I were cooking for several people, I'd fall into the same pattern as my father: cook soup or a meal that is eaten over two or sometimes three days, rarely more. I come from a family that never froze anything other than ice-cubes and the occasional tub of ice-cream, so I'm always a bit nervous of freezers etc...

It's undoubtedly easier for someone living in the city though, where one can just stroll past the shops on the way home and get really good quality, often organic meat.


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hedonisticallyinclined
Thursday, January 11, 2007, 10:38pm Report to Moderator Report to Moderator

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thanks, Esmerelda.
I really like your suggestion. I am not employed now, so this should not be a big issue, but I wonder how you incorporate this into your lifestyle if you work. (Do you cook more for dinner to bring next day as lunch? Do you buy lunch or cook it in the morning to take with you?) Logistics, logistics....

My biggest fear is getting bored with same old menu...that's when I know I'll want to reach out for something that's not good for me.


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Don
Thursday, January 11, 2007, 10:43pm Report to Moderator Report to Moderator

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Quoted from hedonisticallyinclined
My biggest fear is getting bored with same old menu...that's when I know I'll want to reach out for something that's not good for me.

I don't get bored with feeling good.  


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hedonisticallyinclined
Thursday, January 11, 2007, 10:57pm Report to Moderator Report to Moderator

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MoDon,

That's what I have to keep telling myself...unfortunately, my husband has not yet seen any major results (neither did I, frankly), so silencing our inner "child" is a struggle.


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Lola
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I make sure there s always fresh salad available, to either prepare a one dish meal, adding protein and certain veggies to my salad, or as a side, with a serving of protein and veggies.

to my salad I always add ground linseed, nutritional yeast, lecithin, chia seeds, and roasted pumpkin seeds.....olive oil, lemon juice, salt, pepper, and season with a good helping of my 'beneficial herb combo'......plus any given fresh herbs if available, like cilantro, parsley, basil,..........that s about it!!! (hope I m not forgetting something....ahh yes....a nori sheet, shredded inside, too! lol

can you tell why I m not the least hungry by dinner time?

I can never get bored of that!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Don
Friday, January 12, 2007, 1:22am Report to Moderator Report to Moderator

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Quoted from hedonisticallyinclined
MoDon,

That's what I have to keep telling myself...unfortunately, my husband has not yet seen any major results (neither did I, frankly), so silencing our inner "child" is a struggle.

You may not see any major results until make more progress with the true type O BTD. Don't worry if you can't do it overnight. Just work on making steady progress towards your goal and I think you will see health improvements.

As was discussed in another thread Re: my food allergies blood test you may have to work on eating protein and reducing all the high starch and sweet foods that are feeding the candida.


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Drea
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I cook daily, but sometimes I also eat stuff that are leftovers. Not often, though; mainly because there aren't any. I do, however, wash and cut my vegetables ahead of time for salads and the like. I have a better chance of getting all my vegetables in for the day if they are already prepared. I feel it's better to eat your veggies however you can, than to not eat them.


It is not my responsibility to convince anyone of anything.

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Schluggell
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Don't we all. We are in the end creatures of convenience. You are right.

Its just that it the veggies give the most nutrition from being eaten directly after being prepared, even better straight from harvest, or proper heirloom varieties being stored in the Root Cellar naturally.

Back in the day I had my prep/washing station right in the garden...


Herr Schlüggell -- Establish a Garden; Cultivate Community. "To see things in the seed, that is genius. He who obtains has little. He who scatters has much. The way to do is to be." -Lao Tzu
Bruno Manser, Ned Lud, August Sabbe, Richard St. Barbe-Baker, Eddie Koiki Mabo, Masanobu Fukuoka
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Saturday, January 13, 2007, 5:31am Report to Moderator Report to Moderator

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I cook daily.  Suppers usually have more protein cooked at them so that I can have it for breakfast as that is always the most rushed meal and the most important to keep on track.  If I know I am not going to eat something within 24 hours...I freeze it.  


Debra


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accidental_chef
Wednesday, January 17, 2007, 7:43am Report to Moderator Report to Moderator

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Quoted from hedonisticallyinclined
Accidental chef, I am intrigued!
This may be highly off-topic, but I am quite interested about both your menues and your time planning.


Sorry this took so long!

My meal plans are pretty simple actually. Every day I have 2 eggs per meal (only source of animal protein), 1 green leafy veg, 1 string beans variety, 1 mixed salad with nuts, broccoli soup, 1 beneficial veg stir fry and 1 starchy veg. I plan my menu for the week, make a list and do my marketing once a week for the whole week. Similarly I make a list of fruits I need for the week. My husband's B, so most vegetables are common and in addition to the above I cook him a dish with beneficial vegetable, like egg plant, cauli etc., And he gets his dose of yoghurt.

As for menues, well except for the broccoli soup & mixed salad with nuts, the rest of our cooking is typical South Indian cuisine. I'm not sure how familiar you are with this sort of cuisine, I wouldn't mind chatting about it privately. Cooking takes about 45 minutes at the most. A bit of planning goes a long way...



BTD compliance means: Definition of "Compliance"

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accidental_chef
Wednesday, January 17, 2007, 7:49am Report to Moderator Report to Moderator

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Quoted from jayney-O
I recall hearing that strict hindus are forbidden to eat leftovers.....
the accidental chef touched on this...


Ummm, it's not really religion oriented...it's just that Asian/SE Asian cuisine is such that it's meant to be eaten fresh, everyday. There are some dishes which are kept for 2-3 days, but they are usually cooked in earthen pots, and have lots of tamarind. Religion was always thrown into the equation to create some form of fear to make people obey, me thinks  


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Schluggell
Wednesday, January 17, 2007, 1:57pm Report to Moderator Report to Moderator

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Ever hear of the http://www.SlowFood.com Movement?


Herr Schlüggell -- Establish a Garden; Cultivate Community. "To see things in the seed, that is genius. He who obtains has little. He who scatters has much. The way to do is to be." -Lao Tzu
Bruno Manser, Ned Lud, August Sabbe, Richard St. Barbe-Baker, Eddie Koiki Mabo, Masanobu Fukuoka
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jayney-O
Wednesday, January 17, 2007, 6:24pm Report to Moderator Report to Moderator
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Oh, yes, I have and I think it is the best thing to come along in ages! (although, it hasn't just "come along"...rather in ages past it was the natural way, and not so long ago either) It is beautiful!
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lstreat
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Quoted from Schluggell
Ever hear of the http://www.SlowFood.com Movement?


Thank you Schluggell. I had no idea such a movement existed. It's great--


Warrior: Once you're faced with a challenge, you'll keep ramming a wall until you break through — especially if that challenge is mental. Use your nimble mind and tenacity to conquer life and stick with your GenoType Diet. You're bound to succeed.
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Eric
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Quoted Text
to my salad I always add ground linseed, nutritional yeast, lecithin, chia seeds, and roasted pumpkin seeds.....olive oil, lemon juice, salt, pepper, and season with a good helping of my 'beneficial herb combo'......plus any given fresh herbs if available, like cilantro, parsley, basil,..........that s about it!!! (hope I m not forgetting something....ahh yes....a nori sheet, shredded inside, too! lol




Lola, just curious-   do you shop at places like Chedraui & Soriana?  Or are there health-food places in Mexico?  "En Chedraui cuesta menos"  






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Lola
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I mostly buy in the 'mercado municipal'........you must have seen quite a few of those, right?


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Eric
Thursday, January 18, 2007, 4:02am Report to Moderator Report to Moderator

Kyosha Nim
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Ah yes...  but my favorite was la Comercial Mexicana w/the pellican.  lol  and let's not forget Bodega Gigante.  But those just might be penninsular chains...


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Sa Bon Nim
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those are here alright!
superama and sumesa are two other popular ones.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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