dogjudge
dogjudge
dogjudge

“. . . inefficacy of the FDA.” “. . . there has not been any concerted effort to determine . . . “

Sorry, but by that logic, companies would go out of business before ever bringing a product to market.

Have you ever been involved with a FDA direct GRAS approval for an item versus a self-affirmed GRAS approval? I have.

Thanks. But if you look at the chart, they come up with a negative for just about everything. Pesticides in honey. Well, by that logic, every sweetener that comes from a vegetable source potentially has pesticides and other things such as bug parts, etc. in them.

Xylitol. They mention that it’s good for your teeth and

Okay. I work in the food ingredient industry. I agree that too much sugar isn’t good for anyone, but if you go by this table, nearly everything is bad for you, including arsenic and mercury.

Sorry, but this chart is more than a little bit over the top.

Whenever you get generalities by state, the numbers become somewhat meaningless. Not totally, but somewhat.

New York. Living in rural New York has a significantly lower cost of living than living in Manhattan. So the numbers for low, medium and high? Eh.

At the opposite end of the spectrum, you have places where there

Those who don't think like normal 70 year olds.

I'm 67. I know quite a few people.

I've also brewed my own beer at home.

I also have the advantage of calling on the two largest breweries in the US.

The WORST situation I've ever had to deal with.

My boss was demoted and then reported to me. From day one, he was constantly trying to undercut me and my authority. He, thankfully, eventually self-destructed and my bosses fired him.

No argument. But it is still used in some of the smaller wine producing countries and it WAS used in the US.

They are called fining agents.

Article is about Evian using fining agents (blood) for their water. That was untrue. They do go on to mention the use of dried blood as a fining agent in wine.

http://www.snopes.com/horrors/food/e…

My wife and I are going to retire, and move, in about 2 years. We've lived in NE Illinois for about 35 years. Our county is the 3rd highest taxed county in Illinois. Stayed here because of jobs.

One of the primary reasons our property taxes have been so high in the past 25 years? Sears. They moved their corporate

I've worked in the food ingredient industry for 30+ years. There are additional reasons I'm glad to see nutrition labels on alcoholic beverages beyond simply listing calories.

I don't know the current regulations, so please excuse these if I get them wrong. I'm going on what used to be when I called on both the hard

Reasons I don't like OSB.

It isn't as strong when it comes to being screwed together.

Any time I've used it for applications outside, it's useless.

America's Test Kitchen on using salad dressings for marinades.

"Due to high levels of acidity, salad dressings don't add complex flavor and only make meat mushy. Plus, they are laden with sweeteners, stabilizers, gums, which add a gelatinous consistency and unnatural flavor."

Cooks Illustrated, May/June 2009

And you base your assumption on exactly what? How many recruiters have you worked with, or personally know.

Prior to being a recruiter, it was MY responsibility to separate the good ones from the bad. It doesn't take a lot of work.

As far as all of your other perceived biases, are there a very small number of companies

Sorry, but you're using the wrong recruiters if that's the type of reply you're getting.

I spent 30 years selling ingredients before becoming a recruiter. I've been a recruiter for about 10.

In general, I put recruiters into two categories. Ones who simply throw as many resumes at a company as possible and could care

It's simple. I've got two college degrees. One in chemistry, and one in biology.

I've worked in the food ingredient industry for 30+ years. All of the ingredients I sold were functional ingredients. Such as modified food starches. We had about 150 that were used for a variety of applications. One might gel at 50

Sorry, but you're changing what the author says. Put in twice the sugar, and shake for twice as long and viola.

The link that you have given is irrelevant to what the author has said.

At NO point does she say that she gets a little undissolved sugar no matter how long she shakes. Those are YOUR words.

And NO, it is

From the beginning of the article. "But if you don't have a heat source readily available . . ."

The end of the article. "another variation of simple syrup that's two parts sugar to one part water — will also work if you double the shaking time to about 4 minutes. When making rich simple syrup, the sugar granules won't

Shaking can NOT compensate for the lower temperature. It doesn't make any difference how long you shake the jar. You can gently stir the solution for a minute, or two and get the same result.

Apparently you can't make the connection. The remarks ARE relevant to the article.