In my post, Phytic Acid in Grains and Legumes, I shared some of my research which led me to conclude that phytic acid does indeed bind with minerals such as calcium, phosphorus, iron and zinc. If you depend on grains and legumes for a high portion of your diet, then those phytates (phytic acid) could lead to mineral deficiences. This may be one of the biggest reasons that traditional societies fermented their grains. Now the question is, how do we effectively reduce phytic acid? But remember, I am sharing nitty-gritty details. If you find this overwhelming, remember you can simply bypass all of this, know that using traditional methods are beneficial and be happy. But if you want to know more information, then keep reading!
Once again, I feel that I still have many (many!) questions on this topic, and there is a whole lot of research to digest and write about, but here is some of the information I've gathered so far.
As you will remember, phytase is the enzyme that neutralizes phytic acid (also called phytates). We produce some phytase ourselves, and those of us with robust probiotic digestive health may produce even more of it. Our bodies should be able to neutralize some of the phytic acid we consume.
Some grains contain high amounts of phytase making it much easier to neutralize the phytic acid in them, while others are a lot lower. Sprouting, soaking in warm temperatures in an acid environment and fermenting also activates this important enzyme. The grains that are high in phytase include rye, wheat, barley, and buckwheat. [i] Grains low in phytase include corn, millet, oats and brown rice. [ii] How effective is sprouting, soaking or fermenting grains? Let's look first at some of the historical methods of processing grains and then delve into some of the scientific studies done on this subject.
Using the source, Fermented Cereals: A Global Perspective, you get a good idea of a few methods that were used traditionally (and are still used in many places).
For all of these nations and people groups, the art of fermentation is a little different. Many of the Asian ferments use a culture from mold growing on raw or cooked grains. Some nations would actually chew some of the raw grain and spit it out into a pot. The enzymes from their salvia would help break down the grain during the fermentation process (though I have to admit that this American isn't going to try it!).
Although there is an almost overwhelming glut of studies, most are just studying one grain and even just one method, so there are a lot of gaps still in my mind. However, I wanted to share a few of the studies as I think that they are helpful.
Another study found that sprouting peas for 4 days increased the bioavailability of zinc and magnesium. [v].
I thought this other study using rye and barley very interesting too. Basically, they took rye and barley and soaked it, then sprouted it and studied the effects on phytase and phytic acid. The soaking alone had some effect on phytic levels in the case of rye, but the sprouting increased phytase, and degraded phytic acid dramatically (84% phytic acid degradation for rye and 58% for barley). [ix] This study was done for better nutritional for animal feed by the way. Apparently no one was thinking of us poor humans.
This makes me wonder if we could duplicate this practice at home by adding sprouted flour to our soaking dishes to jump start the process of reducing phytic acid. It makes perfect sense as sprouting does release phytase. So if you add sprouted flour to say, a batter for soaked muffins, it makes logical sense that those live and released phytase enzymes would immediately begin to work to reduce the phytic acid content. Exciting!
A few points here, maize is very low in phytase (the enzyme that helps reduce phytic acid). Using a germinated rye or wheat flour would have most likely had a much higher effect because they are high in phytase enzymes already. Also note that the more finely ground flour had even more phytic acid removed than the coarsely ground maize. We could conclude that it is easier to reduce phytic acid in flour in comparison to whole grains.
Another study that really blew my mind with new possibility was one that found that soaking with raw brewer's yeast was effective in degrading phytic acid in corn and soy meal! They also mention that microbes such as yeast and aspergillus are known to produce phytase and aspergillus phytase has been used as an additive to animal feed to improve the phospohorus bioaviability by reducing phytates. [xii] Of course the only problem for the home cook is this, I think that all brewer's yeast sold to the public is generally deactivated.
I wished that not so many of the studies just used part of the wheat berry. I found one using just the bran and another just the germ. But they are still useful. It was found that sourdough fermentation made protein more digestibile, the concentration of total phenols, phytase and antioxidant activies were increased and the concentration of anti nutritional factor raffinose also decreased. [xv] I was also amused to see that one article looking for phytic acid content in the diet of the modern man in Finland (under the impression that phytic acid is positive) noted that traditional sourdough rye bread was not a good source of phytic acid! It's generally understood that sourdough bread is very effective in reducing phytates, perhaps one of the best methods.
I thought that this chart published in the Living with Phytic Acid article, very interesting and helpful. You see that soaking and then cooking quinoa reduces phytic acid by a significant amount, while soaking with whey increases the phytic acid degredation even further. Finally, sprouting and then lacto-fermenting (fermenting with lactic acid) almost completely reduced phytic acid.
In the same article, Ramiel also mentions a study that I was unable to get my hands on that showed that roasting wheat, barley, or green gram (a legume) reduced phytic acid by about 40%. However, roasting will also deactiviate phytase so when soaking after the roasting period, you should add some type of additional culture that contains phytase (such as sprouted rye flour) to further decrease phytic acid.
On that same note, since a high heat will deactivate phytase, you want to use flour that was ground at a low temperature otherwise it will no longer contain phytase. Oats are also almost always treated with heat, so they will also not have active phytase. Phytase may also decrease over time after grinding, so home ground flour is superior.
I find that there are adequate amounts of studies demonstrating that soaking, germinating (sprouting), lactic acid fermentation and other methods do have a significant effect on phytic acid reduction. It was a little distressing to me at first that we are often simply "reducing" phytic acid instead of completely eliminating it, but 50% less phytic acid is certainly still a much better percentage than 100%. How effective each method is seems to depend on a lot of variables, but most often combining methods, such as sprouting, and then fermenting a grain or legume has the most effect. This isn't to discourage us from just using one of the methods if that's all we have time for, but just to say that doing more than one is even better.
How do We Recreate This?
While those in previous generations had grandmothers and mothers to teach them how to ferment their local grains with local methods, we are having to recreate and relearn this process. Here's a few things to get you started.
First, use freshly ground flour is at all possible.
Moisture is the first thing you need(that's why it's often called "soaking grains").
Warmth The soaking/fermenting period will be much more productive in a warm place. Placing the soaking grains or batter in the warmest place of the house is a good idea, especially in the winter. You can also place in the oven with the pilot light on. You will see that many of the studies above used quite high temperatures. If we wanted to get closer to that, we could try a few things. Placing our bowl of fermenting or sprouting grains or legumes in a dehydrator on a very low setting is one option. Placing it in a warm laundry room is another. Making a little pilot light box is another idea. It also seems that the more cold it is, the longer you will want to ferment your grains or legumes.
Acidic Environment: It's also important that the soaking water or liquid is acidic. This helps neutralize the anti-nutrients. You should add about one tablespoon of something acidic to the soaking water per cup of water.
Enzymes: I personally feel that using something that is rich in enzymes for your acidic addition, such as whey, raw apple cider vinegar, a fermented beverage such as "Grainsfields", buttermilk or yogurt, is the best choice as I think that those rich in enzyme additions will help jump start the process of breaking down the grains more quickly. When I read about the traditional fermented grain dishes, I realized that most of them had some type of starter or wild yeast enzymatic action going on. Sourdoughs are naturally acidic and full of wild yeast and enzymes and very effective in breaking down anti- nutrients.
High Phytase Grain added to Low Phytase Grain: Adding a high phytase flour, such as buckwheat, rye or wheat to a low phytase flour or grain such as oats, rice, millet, and corn, can help break down the phytic acid. Think of cornbread with corn and wheat flour. That's a pretty classic combination and if you soak the corn and wheat flour together you will be able to more effectively reduce the phytic acid in the corn. You should also do this if you roast grains (the roasting adds flavor as well as reducing phytic acid), since the phyase will be deactivated through the roasting process.
Using Sprouted Flour: Even more effective would be adding sprouted flour as the phytase is already active and ready to do business! From the few studies that I read who used this method, it seems that it could be quite helpful in reducing phytic acid. We can make our own and simply grind it as needed. If you don't have your own grain grinder you can just buy a cheap coffee grinder and grind enough to add to your projects. The one study that we read about up above used only 5 to 10% sprouted flour, so it doesn't have to be a high percentage.
Time (the more the better): Traditional societies often fermented long periods of time and you see that in many studies time did make a difference in phytic acid reducation. An overall rule of thumb is the longer you ferment or soak, the more everything will predigest and break down. It will also often get more sour (just a warning). Generally 24 hours is better, 12 hours acceptable, especially if at cooler temperatures.
Sprouting: As seen above in many of the studies, germination or sprouting was often very effective in reducing phytic acid. If you followed that with fermentation, the results were often even dramatic. Sprouting may be the very best way to reduce phytates in legumes as well.
Partially Milled Grain: Some grains, such as millet or rice may have been partially milled. Both of these grains were naturally low in phytase so by dehulling them, a lot of the phytic acid would be removed. You can sometimes find milled rice (different than white rice), or buy germinated rice.
Do I have all of my questions answered yet? Of course, not. But I am inspired through this research to continue to keep soaking, sprouting and fermenting away and to do so even more carefully!
[iii] [Nutritional changes caused by the germination of legumes commonly eaten in Chile] Camacho L; Sierra C; Campos R; Guzmán E; Marcus D, Archivos Latinoamericanos De Nutrición [Arch Latinoam Nutr] 1992 Sep; Vol. 42 (3), pp. 283-90.
[vi] Changes in phytates and HCl extractability of calcium, phosphorus, and iron of soaked, dehulled, cooked, and sprouted pigeon pea cultivar (UPAS-120). Duhan A; Khetarpaul N; Bishnoi S, Plant Foods For Human Nutrition (Dordrecht, Netherlands) [Plant Foods Hum Nutr] 2002 Fall; Vol. 57 (3-4), pp. 275-84.
thanks for this. how would one contribute to the blog (as you mention at the beginning of the post)?
Thanks for asking. 🙂 It's the little "donate button" on the left hand side.
Very interesting, thank you! It seem that I unknowingly did some of these methods just because my mom told me to. 😉 I use millet, quinoa and brown rice regularly and lentils as well. I need to bookmark this and re-read it for better understanding. I'm not sure how to decrease the phytic acid in lentils when they are used in soups, burgers ect. ie: w/out sprouting.
Just soak them for 8 hours and then let them sprout for 2 days or less until they develop this little tail. Not much more. Then cook them for at least 15 minutes and you should be fine.
Great post! I have a question about natto (you inspired me to try some at home). I've eaten two different brands and have gotten a tummy ache, gas and nausea from eating them on three different occasions. Do you think it's because the soybeans used were not soaked beforehand? Or is it the probiotic that I am not accustomed to? Just wanted to know your two cents. Thanks!!
Ick! Definitely sounds like it is not agreeing with you! Traditional methods of natto should have a good portion of the anti-nutrients reduced, but it's quite possible that not all brands do it the traditional method anymore. Or, you could just not tolerate it very well.
You rule. I like to see the science. What I learned is that I don't need to bother with soaking rolled oats (due to the heat used in their processing deactivating the phytase, as I suspected all along) but that it is indeed time for me to start sprouting and soaking my wheat and buckwheat flour, as well as my lentils. And probably split peas, too!
Kool! I've already been soaking my oats with a little flour; I didn't know about the heat processing destroying phytase, but I knew that oats had little phytase anyway and would lose more just with being cut. I've also been sprouting and fermenting my grains, sprouting beans, lentils, seeds, etc. I'll have to start doing that with peas whenever they come back into my diet. Fermenting my beans and pulses after sprouting wouldn't be bad either.
Thanks for digging into the science!
wow – thanks for all the incredible research. Most of it flew right over my head but I retained three things – soak for as long as possible in a warm spot. Use something acidic to sake. Finally, mix foods together like corn and wheat.
I can do all of these. Thanks!
thank you very much for your extensive research. Your article is so comprehensive and understandable that it has answered just about all my questions.
You can ferment any legumes, including lentils, & grains, by soaking them at least overnight (or even a couple of days) with 1 T raw apple cider vinegar per cup of dried legumes or grains & 1 c water per cup of dried legumes or grains. (the next day, drain water from beans & add fresh water; you don't have to drain water from grains, just add more water per recipe directions) You can also use whey (drained from yogurt) or buttermilk or lemon juice or anything acidic like that. Fermenting & soaking helps reduce phytic acids levels (like Kimi said). Soaking & fermenting will not sprout your legumes or grains… with sprouting you soak beans, grains, or seeds for a certain amount of time, then you drain the water off, put them in a dark place, rinse & drain a couple of times a day til they sprout, then put in a sunny place & continue to rinse w/ water a couple of times a day until they green up.
As far as natto (fermented soybeans), it could either just not agree with you (as someone else said) or maybe it's a GMO (genetically modified organism) … does it say organic (non-GMO)? Corn & soybeans, as well as a few other foods, are GMOs unless it says "organic" or "non-GMO". There is a lot of controversy over GMOs, but I've read that it may cause cancer, & that's enough for me to want to avoid it.
It's always better, I think, to get whole grains & whole foods, not those which have been tampered with. Oat groats, for instance, would be better than rolled oats or puffed oats/cereal. As Jack LaLane (my hero) said, "If man made it, don't eat it." That's a little hard in this day & age, especially if you don't have your own farm, but we can do the best we can by avoiding things that we know are bad, such as refined foods, and eating more natural foods.
There are a lot of other fermented foods out there, too, like miso (a fermented soybean paste that you mix w/a little water & serve over fish, etc)(my fav is Eden brand hacho miso), organic gluten-free tamari sauce (instead of soy sauce), yogurt, kefir, etc.
I've also read that sprouting alone has no bearing on the gluten content – so if you're allergic to wheat, sprouting will not help. I wouldn't eat wheat anyway, because it's been hybridized to contain a LOT of gluten – way more than we can handle, plus wheat attacks the immune system and contributes to leaky gut syndrome (per Danna Korn, Living Gluten-Free for Dummies).
My only problem with using an acidic addition to legumes is that many experience problems with the legume not cooking correctly. I believe that recipes that call for low temperatures and long cooking times generally work, but most are inconsistent. I no longer recommend this method. However, is seems that sprouting is probably the best way to reduce phytic acid anyway, otherwise I just do soaking in warm water and try to keep it as warm as possible.
Thanks for all the research and info! I have been working on this issue for awhile. However, my research has been primarily in how my own family is tolerating it.
We cannot eat unsprouted (or unsoaked) wheat or spelt. We note behavioral and digestive issues. Family members were labeled "gluten intolerant" and we did the gluten-free thing awhile. But I personally believe that a lot of those gluten-free things are not particularly healthy because they involve heavy starches and unsoaked gluten-free grains like corn and rice. Not so good.
Wow! Thanks for sharing! Your own experience matches some of the studies that would sprout for at least several days. Interesting!
Thanks for a great article, and the research!
I just found (2014) corn tortillas made with just organic sprouted corn –non GMO of course– water, salt, and lime. "Food For Life" is the brand name. I am going to try to copy this, sprout whole corn, then grind to a mush and form tortillas.
A point of confusion for me, you say "using sprouted flours" but, if one grinds a grain or a bean, the resulting flour is definately unable to sprout. So would "using fermented flours" be more accurate?
I am new to "fermenting" but an old hand at "soaking".
Thank you so much for sharing and taking the time to put all of the info together.
I should read this whole series before I leave this comment, but I haven't been reading much lately, so hopefully this is useful, not redundant. I do love your post though and have been reminded why you are at the top my blogroll.
I soak my oats WITH 6 grain – it definitely sours quicker.
I also soak my brown rice (when I do soak it) with some whole grain wheat or already soaked anything (such as with a handful of the sour 6 grain left in). Whole health source blogspot once did a post on the brown rice (with sources) and mentioned how it needed a warmer temperature to "sprout" it. I have had it sour, so my unscientific conclusion is that the few minutes of day before prep with these two points may have been worth it.
It is nice to have some supporting info of my current practice of adding a bit of sprouted flour to my fresh flour when mixing up waffles/pancakes batter to soak.
Regarding making my own sprouted flour – soaking it until it has a bud+tiny root is great. If the root gets to be looking root-y and long, then it affects leavening ratios and makes otherwise chewy cookies fluffy instead. So it might be the longer soak/growing time is making it more acidic and is possibly reducing the phytic acid more.
My other caution from experience, is to soak, and then if want growing time, then to rinse (keep moist) but drain. Too much soak time, which happens when it is left to soak water twice as long as I should have in the soaking water meant it switched to rotting instead of growing and then it doesn't taste right even after drying.
Kimi, thanks so much for your research and dedication! I LOVE your blog!
Is phytic ACID a misnomer or is it really an acid? If it is an acid, as the name implies, then why do we neutralize it with an acid medium since a base neutralizes an acid. I am really confused on this one. Do you have any ideas?
I just can't believe how fantastically wonderful all of this information is. You are a rock star! Thanks so, so, so much!!!
Kim, thanks for your insight and all the good work you're doing to get this info out to people.
I agree that sprouting is probably the best method, it increases the nutrients, as well. Making sprouts, dehydrating, & then grinding into flour is a good flour, also – probably the best (as long as you don't put wheat in it).
I don't believe buying gluten-free products is the best, either (as Kate @ Modern Alternative Mama said) – tapioca starch, potato flour, and all those kind of flours are high in the glycemic index, as well as non-nourishing. But eating gluten-free whole grains is great.
It was from Amanda at rebuild from Depression that I first learned about keeping beans very warm while soaking. I know that she also found that soaking with vinegar or other acidic addition made beans not cook right.(I've also heard rumors that the next Nourishing Traditions book won't recommend using an acidic addition for soaking beans, but I don't know if that's true). I bet you are having good results with soaking with vinegar because you cook for such a long time in a crockpot. Slow cooked beans seem to do okay with vinegar added to the soaking water. But what a cool study you linked too! The study said, "Lactobacillus casei and Lactobacillus plantarum are the key bacteria." for the fermentation process. I am very curious as to where direct sources for this specific bacteria is. This study, http://scialert.net/fulltext/?doi=jbs.2009.810.814, suggest that fresh cabbage contains both. I bet it would be a safe bet that homemade sauerkraut contains high amounts, so perhaps using a little sauerkraut liquid as a start for fermenting beans would be a good choice. I would have to try it to see if it made the beans not soften correctly. In my other post, I also mentioned some of the positive research in regard to phytic acid, though we should remember that those studies often use rats which (as I mentioned) have much higher phytase levels than us. So their results with a high phytic acid dose could be different than what ours would be. However, flax seeds as well as other seeds are extremely high in phytic acid, so you are right. It would be simple to get all of the phytic acid you want while still soaking grains and legumes for better mineral absorption.
Lisa, this might help answer your question.
Lemons are acidic, but the alkalinize the blood (sounds strange, but it does) (per Delia Quigley, The Complete Idiot's Guide to Detoxing Your Body).
Perhaps lemons work like hydrochloric acid. Hydrochloric acid is also an acid…the only acid the body produces, and helps keep us alive by maintaining proper alkaline/acid balance. It becomes alkaline after its job in the digestive process is over. (per Dr Theodore A. Baroody, Alkalize or Die).
I am gluten intolerant and have found a recipe, Serene's Rejuvenation Granola, by Serene Allison in her book "Rejuvenate Your Life" very useful as a breakfast cereal replacement. The base of it is sprouted buckwheat (with long tails!) and to it she adds all sorts of healthy yummies! I highly recommend it. It is obtainable through the Above Rubies website.
I have lately been making delicious muffins using freshly ground buckwheat flour as a replacement for wholemeal wheat flour and coconut oil as a replacement for butter (am also lactose intolerant) and regular vegetable oils. However, I am going to try sprouting and dehydrating the buckwheat before using it in my recipe now that I've read your article.
Thanks for all your hard work, Kimi!
EXCELLENT article Kimi – thanks so much!
Thanks for all of your research and work on this for our benefit! Just now getting around to reading these posts.
Thank you for making this process easy to understand. Sometimes, the mountain of material and explanations are too over-whelming.
I'd like to ask where I may find more information on the Indian (I assume this refers to East Indian?) ferments you mentioned above. I know they use yogurt in a lot of their cooking, but I don't know if they actually soak their grains. Traditionally, they use cultured milk for their ghee.
Your article makes for a fascinating read, but I'm failing to grasp what exactly you mean by "fermenting grains". Do you mean soaking in the warm environment with an acid medium for a period of time? OR is it something more??
WOW! Thanks so much for compiling all this research! I currently soak grains overnight in water with ACV but this makes me want to experiment with some other methods to break things down even more.
Thanks for all your efforts and sharing on this matter.
What about nixtamalization(alkali treatment, rather than acid treatment) with maize, and how that could be advantageous with other grain processing for better human nutrition? Btw, I add a teaspoon of baking powder(non-aluminum) to the cooking of my multi-grain rice blend(no 'white' rice) and that addition makes a substantially improved eating quality, makes the rice a little softer and more nourishing feeling. The quantity of rice is two scoops of a typical rice cooker cup/scoop, to 4 scoops water.
I don't pre-soak, I just put the rice, baking powder, and water together in the cooking pot and then immediately put it in the rice cooker, press the 'on' lever, and it cooks up nicely in about one hour.
Btw, I've tried adding the baking powder to oatmeal for cooking up, but the baking powder causes a poorer quality, and 'kills' the yummy oatmeal aroma.
You don't want to use baking powder. You need to use baking soda. Baking soda will neutralize the phytic acid present in the grains. Baking powder is a mixture of an acid with an alkaline compound. The acid and alkaline compounds neutralize one another in water and produce carbon dioxide gas to make dough rise. This will do nothing to neutralize the acids present. Be sure to use baking soda.
Kimi, thanks for putting this all in one place. I've been using the NT method of soaking overnight for about 7 years, and I was highly discouraged when I read Ramiel's article in Wise Traditions, because it seemed that simply soaking is just not enough, especially when one already has absorption problems from celiac and yet undiagnosed possible metabolic issues. Anyway, I did more research, and I started using a homemade sourdough starter (made from purple cabbage leaves and fed with buckwheat). Besides using the sourdough to make breads products, I've been adding a couple tablespoons of the sourdough starter to all my soaks. Between the high phytase in the buckwheat and the high enzyme activity in the sourdough, I feel like I'm getting a better reduction of phytic acid. I've also been souring everything in the dehydrator for around 24 hours. It does make for a more sour tasting product, but my children are used to it, and from what I'm reading, this is the way to go. I've not had good success with the sprouting, as my sprouts invariably mold in the warm humid months (even using a special sprouter). I may just have to start sprouting in large quantities over the winter, then dehydrating it and keeping it in the fridge until I need to grind it. I spend so much on organic whole foods that I want to make sure we're getting every last scrap of nutrition out of it!
My unanswered question is whether to cook in the soaking water or rinse before cooking. This never seems to be specified in directions, either way.
I always rinse my grains.
You dont actually understand how phytic acid works. It is already bound to a mineral (provided by the food itself) so it doesnt steal anything from your body. Foods high in phytates are already rich in minerals anyway, and so there is no risk on mineral mal-absorbtion. Try imagine a fruit with a small amount of chemical that was already bound to the fructose, preventing a small amount of fructose absorbtion, risky? Nope.
Besides that Phytic acid has an affinity to bond if anything to heavy metals and acts as a cleaner.
So literally, you do not need any pre-prep work, unless you want to change texture and taste. You can eat raw.
Hope this helps you lot thretting over this subject.
Interesting idea. It fails in experiments I have seen conducted where diets were increased to 80% using high-phytate foods and no calcium foods, for example milk. Within three weeks the person involved was in the emergency department of a hospital suffering with peripheral neuropathy and problems with breathing and the nervous system and possible losses of minerals in the urine, evident by the cloudiness and colour of the urine. The situation was hypophosphaturia / hypophosphatemia. The phosphate in the blood has a fine balance with other electrolytes and calcium is used to counter the acidification in the blood. Before reaching the hospital the person was losing balance and coordination with thoughts of possible heart failure. Approximately four hours of emergency-room-diagnosing found the problem. The individual felt better within 1 hour of diagnosis, after consuming effervescent phosphate and potassium tablets dissolved in water. Improvement occurred throughout the coming week by consumption of electrolytes and milk to restore stores of minerals.
One study I read, which I can not reference here and now, showed that when an acidifying product enters the body, particularly the blood, then the body neutralizes it from existing sources and not from the food just eaten. IE. the required calcium to neutralize a phytate or oxalate in circulation does not come from the calcium eaten at the same time, as that has not yet been processed, the calcium is often leached from available sources such as the skeletal system. That may be the same situation for other minerals.
I am not suggesting all people are the same and will have the same reaction. If you can eats phytates well and live to tell the tale then I am happy that you have adapted in that direction.
I should have proof read.
"Eats" does not read right.
My mum is having all those syptoms, but doctors here, in Australia have not been able to diagnose anything except heart problems.
Can you give a reference to the study please?
Before you enter a discussion like this, you really should brush up on basic chemistry. Phytic ACID – ring any bells? It cannot be "bound to a mineral", because if it were, it wouldn't be an acid anymore – it would become a mineral salt. And that's just the point – phytic acid binds to minerals, and removes them from your body. Yeah, it can bind to heavy metals, too – but apparently you are not even aware that iron and zinc, essential nutrients, are heavy metals too!
Hi, does this actually mean that the phytic acid in grains is not yet bound to minerals? Or is there some phytic acid in grains which is already saturated so to speak that is bound to minerals already and in addition there's a lot of unsaturated phytic acid, which is not bound to minerals, which van steals the minerals from our bodies?
Appreciate your selfless sharing of this great piece of info. However, I found that this line you wrote "We produce some phytase ourselves, and those of us with robust probiotic digestive health may produce even more of it." contradicts "Non-ruminants (monogastric animals) like human beings, dogs, birds, etc. do not produce phytase." from http://en.wikipedia.org/wiki/Phytase. Which is correct?
What im curious to know is, rather than trying to neutralise the phytic acid within the grain itself, is there nothing we can eat with these nuts/seeds/grains that will neutralise this acid in our gut after we've eaten it ?
Thanks for this excellent article. Somehow, during all my cleansing and healing I fell out of taking the time to soak the grains and sometimes even beans. Now I have the know-how to do it better than ever before.
Last night I put some grains and beans in canning jars and added filtered water. Then I put apple cider vinegar in the jar. Then I put the jars in slow cookers that had two inches of water in them, set on warm, like double boiler. This morning the water was very warm but not too warm – probably about 95-100 degrees and smelled fantastic! Oh my God this is the answer I've been looking for! My diet has been so good, or so I thought! The problem was TIME! Taking the TIME to prepare the food in ADVANCE – the CORRECT way.
Can anyone tell me if pressure cooking (without soaking ) reduces phytic acid ?
Thank you so much for doing this research.
I am intnterested in making all my calories count. Some one has said, " it's not what you eat, it's what you absorb".
I do think many of the chronic degenerative, autoimmune illnesses of the 21st century derive because of a micro-nutrient deficiency.
If you ever run into more complete studies, I would lie to know about them.
Another issue with using brewer's yeast is that it typically contains a form of monosodium glutamate/free glutamic acid..
Dairy products are high in calcium, and calcium inhibits the reduction of phytic acid. Using a dairy product to soak grain in may actually remove less phytic acid than soaking in plain water! An acidic environment is good; acids help to break down phytic acid and it also inhibits bad bacteria. Why not use vitamin C as the acidic source in the soak, thereby saving yourself a step?
Instant yeast does not need to be dissolved in water like regular dried yeast. Regular yeast has an extra coating added to protect the yeast, which needs to be dissolved. Instant yeast doesn't have a coating and can be mixed directly into the dough. Another step eliminated.
Fermentation is still more effective at reducing phytic acid than soaking. Some recipes call for mixing up the full recipe with commercial yeast and doing the first rise in the fridge overnight. Might be more effective against phytic acid than a simple soak and wouldn't take any more time.
See http://www.functionalmedicineuniversity.com/phyticacid.pdf for a comparison of phytic acid reduction strategies.
Is phytic acid becoming alkaline once it is bound to minerals? If so, is there excess phytic acid in grains which is not bound to any minerals? If so, why do have grains phytic acid then in the first place. I thought it's there to hold the minerals in a cage so to speak by binding them in order to release them once the grains start to sprout.
Just wanted to share something I remember from cooking in Iran. Legumes and some grains, like milled rice white rice) are soaked at least overnight a saline solution (usually salted water like 1 TBSP per quart) and then rinsed a few time to reduce the salt that has sipped in. It would bind with certain chemicals and then with each rinse, the relative concentration inside the bean or grain would move them out.
During cooking they also come out and often bind with non-digestible amino-acids. These show up on top of the cooking water (which should be an inch or more above the grains and legumes) and they form long change foams which we used a skimmer (Kaff-geer) to constantly remove them. It is a time consuming process but you get a significant portion of indigestibles and mineral binders out of the soup. The foam resembles scum that soap leaves behind when you wash a sink with lots of protein grime.
I use a medium meshed Chinese skimmer for that purpose, The mesh is about 1/16″ or less.


text:
Q: How can I check if viewport is on the top with JavaScript/Jquery? I need to detect if the user view is on the top of the viewport of the browser. If the user viewport is on the top of the browser I will add some classes in my navigation. If he is not I will delete the classes. Can someone tell me how can I do this? Thank's in advance.

A: if (!window.scrollY) {
  // user is at top
}

To test when user scrolls to top:
window.addEventListener('scroll', function() {
   if (!window.scrollY) {
      // user at top
      // add classes here or call some function
   }
});

If you want to keep the classes while user scrolls a down a little, you may do something like
if (window.scrollY < viewportOffset) {
  // viewportOffset is height till you want to show classes
  // add classes
} else {
  // remove classes
}

redpajama_set_name: RedPajamaStackExchange


text:
Eugene Gladstone ONeill
Paperback $13.00 $3.57
Conditions Used - Good ($3.57) Used - Acceptable ($3.57) Used - Good ($3.83) Used - Very Good ($3.96)
78 copies available
Eugene O'Neill's autobiographical play Long Day's Journey into Night is regarded as his finest work. First published by Yale University Press in 1956, it won the Pulitzer Prize in 1957 and has sold more than one million copies. This edition includes a new foreword by Harold Bloom, and coincides with a new production of the play starring Brian Dennehy, opening in Chicago and in New York in 2002.
Other general books you might enjoy
The Viewpoints Book: A Practical Guide to Viewpoints...
Anne Bogart
Frances Goodrich
The Warner Loughlin Technique: An Acting Revolution
Warner Loughlin
Shakespeare Lexicon and Quotation Dictionary, Vol. 2
Alexander Schmidt
How to Stop Acting
Harold Guskin
She Kills Monsters: Young Adventurers Edition
The Burial at Thebes: A Version of Sophocles' Antigone

redpajama_set_name: RedPajamaCommonCrawl


This free online course is a collaboration between the Royal Air Force (RAF) Museums and the Department of History at Royal Holloway, University of London. It will introduce you to some of the major turning points in the history of Britain in the post-1945 era.
The RAF's contribution to NATO.
Finally, we will consider how the RAF has been remembered and memorialised through the Cold War and beyond, with the establishment of the RAF Museums at Hendon and Cosford, the National Cold War Exhibition, and the erection of statues and monuments after 1945.
The course makes extensive use of material from the archives of the RAF Museum to illustrate the Cold War history of the RAF and was filmed on site at RAF Museum Hendon and Cosford.
0:10Skip to 0 minutes and 10 secondsEMMETT SULLIVAN: We're looking forward to you joining us for the Future Learn free online course-- From World War to White Heat, the RAF in the Cold War. DR.
0:21Skip to 0 minutes and 21 secondsROSS MAHONEY: We'll be exploring the early period of the Cold War from the breakdown of the Grand Alliance in 1945 through to the Korean War, and the role that the RAF plays in this period. DR.
0:30Skip to 0 minutes and 30 secondsEMMETT SULLIVAN: Much of this course is going to focus on the RAF's role within NATO. But we want to consider what the RAF was doing further afield, whether it be in Malaya, Kenya, or ultimately, in the Falkland Islands. DR.
0:44Skip to 0 minutes and 44 secondsROSS MAHONEY: We'll be examining the evolution of the RAF's strategic nuclear capability with development of British nuclear weapons, and ultimately, their deployment on the V-force. DR.
0:54Skip to 0 minutes and 54 secondsEMMETT SULLIVAN: We're going to look at the responsibility of the RAF for defending the skies over Britain. DR.
0:59Skip to 0 minutes and 59 secondsROSS MAHONEY: We'll be examining the RAF's changing role related to the refocus on NATO in the central front after 1968. DR.
1:07Skip to 1 minute and 7 secondsEMMETT SULLIVAN: Finally, we're going to consider how the RAF is remembered by the public in statues and monuments, but also the establishment of the RAF Museum in Hendon in 1972. And then also, the establishment of the RAF museum in Cosford has allowed us very close-up inspection of some of the aircraft that played a pivotal role in Britain's history.
Demonstrate an understanding of the role of the RAF at the end of the Second World War.
Assess the role of the RAF as it developed in the early Cold War years.
Compare the RAF's responsibilities with respect to Britain's nuclear deterrent before and after 1968.
Debate with educators and learners Britain's motivation in holding a nuclear arsenal in the Cold War.
Develop a knowledge of the Government's strategy in procuring RAF aircraft from British industry.
Discuss the responsibilities of the RAF in an era of decolonisation overseas and with NATO.
Evaluate what the Government's priorities were for the RAF in defending the 'Home Front' in the Cold War.
Explain why the Royal Navy were destined to deploy Britain's nuclear deterrent after the Nassau Agreement.
Identify key turning points in the Cold War, and how the RAF responded to these.
Reflect on the way the public considers the history of the RAF through its museums and public monuments.
This course is intended for anyone with an interest in 20th-century history, the Cold War or the history of aviation. It doesn't require any reading before you start or previous experience of studying the subject.
Dr Emmett Sullivan: Senior Lecturer in History, RHUL. Educated at Kent, LSE & ANU, he teaches Economic History, Science & Society/Public History and is the UoLIP History e-Degree programme director.
Kim holds a PhD from the School of African and Oriental Studies (SOAS), University of London. Her research interests include modern history & politics in the Middle East and Europe, gender theory.
You can use the hashtag #FLcoldwarRAF to talk about this course on social media.


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Home › Projects › Review:Mind Hunter
Review:Mind Hunter
Originally published in the print edition of http://www.theliberty.ie/
By interviewing imprisoned serial killers, they hope to better understand criminals to be able to help with ongoing cases.
Have you ever pretended to be someone else? Erving Goffman wrote The Presentation of Self in Everyday Life, published in 1959. The book discussed how we play a performance in our day to day lives, and play a role with the different people we interact with. Before we get to why I bring up Goffman's work, let's discuss why Mindhunter is one of the more nuanced crime television series; and why you should watch it.
Mindhunter is a Netflix original that is a cross between Criminal Minds and Lie to Me, infusing the elements of behavioural psychology from Lie to Me, and the sociological and behavioural pattern elements from Criminal Minds.
If you appreciate long-form storytelling focusing more on human drama than on action scenes, and you're a bit of a science nerd, then Mindhunter is for you. One of the show's producers, David Fincher, is known for his great serial killer-centric dramas. However, if you're expecting something along the lines of 'Se7en,' you might be disappointed, but if you enjoyed 'Zodiac', then you're in for a treat.
Set in the 1970's, Mindhunter follows two FBI agents, Holden Ford and Bill Tench, along with psychologist Wendy Carr. They want to improve the FBI's understanding in criminal science and behaviour, known now as criminal psychology. Goffman distinguishes between two approaches to acting out social roles – sincerity and cynicism.
Cynical individuals do not invest 'themselves' in their roles, they are acting with a means to another end, which can either be for self-gain (like a con-man) or for the benefit of the people around them, like a strict teacher, or in this case an FBI agent.
Ford is such a straight-laced individual that there's a recurring joke in the show that no one can believe he was born in New York. When we first meet Holden Ford, it's at a hostage situation that goes awry. Ford fails to prevent the suicide of Cody Miller. When Ford returns to his FBI base in Fredericksburg, Virginia, his unit chief considers the "negotiation" a success as Ford prevented the loss of innocent life.
Shepard makes Ford a hostage negotiation teacher. While at the academy, a class which delves into the minds of killers such as Son of Sam catches Ford's interest. It was through this interest of understanding the minds of criminals that Ford is recommended to talk to another agent, Bill Tench.
Goffman would describe Bill Tench as a sincere individual, the audience might consider it as cynical. Goffman postulated that sincere individuals actually believe their act is an expression of their own identity, and truly want others to believe this too. Tench comes across as a hardened agent, he's not. This is an important factor within the team's dynamic when investigating their subjects.
Goffman would refer to Ford's characterisation as a "shill," a member of the team who "provides a visible model for the audience of the kind of response the performers are seeking."
The individual assumes a front that is perceived to enhance the group's performance. It is these successes that causes problems for the team and their dynamics. Especially Ford's relationship he develops with a certain serial killer.
Mindhunter has different elements that make it less formulaic than more conventional shows like Criminal Minds. It has been renewed for a second season, which is great news. The show has set up many interesting storylines that leaves audiences wanting to kill for more. If you have the time and patience to sit back and discover the men behind the monsters, you'll start to realise that everyone in this show has a performance to play.
‹ The Punisher Review
Review: Hidden Figures ›


Like InfoWorld itself, InfoWorld's Technology of the Year Awards have always been about change. In people, the ability to straight manipulate reminiscences may need an utility within the treatment of publish-traumatic stress disorder, while in the longer term, data could also be uploaded into human brains within the method of a pc file. This latest know-how invention produces contemporary water at a price of about 3 cents a liter (1 quart).
The benefits of cloud computing is that it eliminates the problem and expense of sustaining, upgrading and scaling your individual laptop hardware and software program while rising efficiency, pace and sources. A expertise plan, technology finances, and know-how strategy are all helpful tools to make sure you perceive your present and future computing needs.
So simply as Hadoop has been freed from the bonds of MapReduce and batch processing, these contemporary new options for distributed, real-time processing have emerged to take their place alongside it. They additionally take a spot alongside 30 other 2015 Technology of the Year Award winners. Over the previous 12 months, there has been a resurgence of interest in this new field of biotech healthcare, with two RNA-based mostly remedies accepted as human therapeutics as of 2014. The quantity of knowledge (information, information, software, images, video, and so forth) your laptop can store.
The associate of utilized science diploma in computer technology has been designed for completion in two years of full-time examine. Technology analysts consider that success components for wearable products include system size, non-invasiveness, and the ability to measure multiple parameters and provide real-time feedback that improves person behaviour. It's exactly the kind of know-how that the Technology of the Year Awards have been made for.
There are also several computer know-how certificate packages that cowl chosen subjects in depth. Specific courses on the makes use of of computers in training, the uses of know-how in strategies programs and the significance of expertise experiences within the student teaching expertise might be mentioned. This is just not an argument towards technology — it's a advice for elevated programs monitoring and common conversations with IT managers. Containerization first burst onto the scene with the launch of the Docker open supply project in 2013. If you'll only be using the computer within the office, a laptop in all probability is not worth the added cost.


Do you need some help? I do onsite and remote consultancy with customers all over the world through my company Crossjoin Consulting. I specialise in Power BI; Analysis Services design and performance tuning; and writing complex calculations in MDX, M and DAX. My minimum engagement is one hour for remote work and one day for onsite work.


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2021-09-04 DruasiaAsia
Extremist Was Released From New Zealand Jail Despite Fears
New Zealand authorities imprisoned a man inspired by the Islamic State group for three years after catching him with a hunting knife and extremist videos — but at a certain point, despite grave fears he would attack others, they say they could do nothing more to keep him behind bars.So for 53 days from July, police tracked the man's every move, an operation that involved some 30 officers working around the clock. Their fears were borne out Friday when the man walked into an Auckland supermarket, grabbed a kitchen knife from a store shelf and stabbed six people, critically injuring three. A seventh person was also slightly injured by the knife in the melee.Undercover officers monitoring the man from just outside the supermarket sprang into action when they saw shoppers running and heard shouting, police said, and shot him dead within a couple of minutes of him beginning his attack.But the attack has highlighted deficiencies in New Zealand's anti-terror laws, which experts say are too focused on punishing actions and inadequate for dealing with plots before they are carried out. Prime Minister Jacinda Ardern said lawmakers were close to filling some of those legislative holes when the attack occurred. She vowed law changes by the end of the month.Authorities have not yet released the man's name. They say he was a Sri Lankan national who arrived in New Zealand 10 years ago, at the age of 22, on a student visa. He was first noticed by police in 2016 when he started posting support for terror attacks and violent extremism on Facebook.Police twice confronted him but he kept on posting. In 2017, they arrested him at Auckland Airport. He was headed for Syria, authorities say, presumably to join the Islamic State insurgency. Police searches found he had a hunting knife and some banned propaganda material, and he was later released on bail. In 2018, he bought another knife, and police found two Islamic State videos.The man spent the next three years in jail after pleading guilty to various crimes and for breaching bail. On new charges in May, a jury found the man guilty on two counts of possessing objectionable videos, both of which showed Islamic State group imagery, including the group's flag and a man in a black balaclava holding a semiautomatic weapon.However, the videos didn't show violent murders like some Islamic State videos and weren't classified as the worst kind of illicit material. High Court Judge Sally Fitzgerald described the contents as religious hymns sung in Arabic. She said the videos described obtaining martyrdom on the battlefield by being killed for God's cause.A court report warned the man had the motivation and means to commit violent acts in the community and posed a high risk. It described him as harboring extreme attitudes, living an isolated lifestyle, and having a sense of entitlement.But the judge decided to release the man, sentencing him to a year's supervision at an Auckland mosque, where a leader had confirmed his willingness to help and support the man on his release.The judge said she rejected arguments the man had simply stumbled on the videos and was trying to improve his Arabic. She said an aggravating factor was that he was on bail for earlier, similar offenses and had tried to delete his internet browser history.Fitzgerald noted the extreme concerns of police, saying she didn't know if they were right, but "I sincerely hope they are not."The judge also banned the man from owning any devices that could access the internet, unless approved in writing by a probation officer, and ordered that he provide access to any social media accounts he held."I am of the view that the risk of you reoffending in a similar way to the charges upon which you were convicted remains high," the judge concluded. "Your rehabilitation is accordingly key."Two months later, the man took a train from the Auckland mosque where he was living to the Countdown supermarket in the suburb of Glen Eden, tailed at a distance by police. Then he unleashed an attack that shocked a nation.
Teens Shock Defending Champ Osaka, No. 3 Tsitsipas at US Open
With China More Assertive, Taiwan Mulls Bigger Defense Budget


Presently, the automotive business is not restricted to any specific geographical region, and in fact spans the entirety of the planet. However, by way of automotive manufacturing prowess, the US automotive business enjoys the highest place, and has one of the largest automotive industries in your entire world. For example, high automotive manufacturing firms like Honda, Ford, Toyota, Chrysler and Mercedes-Benz, all have numerous assembly plants throughout the borders of the United States of America. Globally, in respect to a quick growing consumer base, India and China are essentially the most notable ones for experiencing the fastest development in profit margins. The Japanese and South Korean vehicle industries are additionally value mentioning right here, as South-East Asia as an entire has recently emerged as the quickest rising marketplace for automotive merchandise.
Regardless of which path you choose, look for a faculty that gives pc-aided drafting (CAD) programs and has connections to the automotive design departments of 1 or extra automakers. You may also search for a school as near where you currently stay as possible, although this is probably not a practical requirement when you want to attend an undergraduate automotive design program.
These are ingeniously created in a portable manner and as such, the operator is in a position to shift it from 1 place to one more and measure the objects on the identical time. As a result of special designs, it is ideally suited to note that it is largely employed in large industries exactly where keeping time is thought to be a matter of essence. This is attributed to the truth that these two aspects are recognized to eat into a substantial share of the organization time. Relying on the model one buys, it may be operated working with totally completely different sorts of power and for this trigger, it's important to cautiously weigh choices just before deciding the model that will be most very best.
Automotive schooling helps to train all students with the right information so as to equip the graduates with technical skills. These serious about motor vehicles and all applied sciences in mechanics can now enroll for a Bachelor of Automotive Engineering degree in any of the numerous universities the place automotive engineering is offered. There are several issues affecting the fashionable automotive trade. The solutions can only be achieved by means of quality coaching of scholars in order to come up with amicable options. The Bachelor of Automotive Engineering diploma curriculum is centered on the prevailing difficulties in the automotive industry and the necessity to come up with economical and sustainable solutions.


Technology has virtually changed everything in terms of business operations. In this paper the focus is on the kind of value internet business has helped in creating value for business operations. Specifically, the focus is on how creation of customer satisfaction and relation has been enhanced by the use of the e-business concept. The concept of e-business is defined as using the internet as the main tool of operation. According to Lientz (2001, p. 231), a person who wants to experience e-business has to be technology savvy. This is significant because it means that only people, who understand computer based technology and manipulation of the internet, can be able to sell and buy using the e-business concept. Canzer (2005, p.xiv) is of the view that this field has been characterized by a number of complexities and is a reserve for few people in the world. In this paper, the focus is on the benefits that are derived in terms of customer service from using e-business operations.
The effects that e-business has had on customer service is enormous. According to Gasos (2003, p. 10), this has completely changed the way businesses sell their services and products to the customers. Pride (2011, p. 483) notes that today, customers get their goods and services at a click of a button, and this trend is likely to continue in the future. The goods and services are just 'a click away' and one of the effects on consumer relation is that interactivity and effective communications are enhanced. These are the two critical elements of e-business, and which have helped in adding value to the relations with the customers. This study is confined in Texas City, and this is in recognition of the business nature in the city.
There have been huge transformations in the way businesses are conducted. In United States, the debate as to whether brick and mortar stores are relevant is huge, and whether the online shopping method would last for ever. The attribution is that people will no longer be going to a shop to get a product, and instead, people would be ordering and buying goods and services from the internet. Texas City in United States has to an extent a negative association, especially when it comes to crime. It can be expected that small, medium and large businesses are yet to take up online shopping. The study therefore focuses on this particular area and analyzes whether this new method in Texas City has gained full recognition, and as to whether it has proved positive in customer service.
This research study is justified and relevant to the target audience. The research aims at finding out whether the online business is advantageous or disadvantageous to people in terms of customer service. The question is scientifically formulated, where; it is in a hypothetical form and can lead to the researcher formulating a research design. The research questions are relevant and make it possible for the researcher to explain the variability and differing outcomes based on differing conditions. As well, the question is posed in a manner that can give more than one result, that is, it is possible to refute the hypothesis.
E-business has had a great impact for business people in Texas City, especially in the way they relate with their customers. The customers are bound to appreciate the effects online businesses in Texas City, especially in making shopping a one-stop issue.
a) Most Texas City residents are not techno-savvy, and therefore, they may not appreciate emergence of computer based technology.
b) Online business only kills customer service, and this is because there is no one-on-one kind of shopping or relation between the seller and the buyer.
c) E-business is laborious and customers are only bound to hate the service; essentially, making relationship between the customer and the business owner has a sour relationship.
d) In E-business operations, the customer is only bound to be suspicious and uncertain on what he or she is provided by the seller through the internet.
a) To analyze the development of online business operation in Texas City as compared to other cities in United States of America.
b) To analyze the past, the present and the future of E-business in Texas City and especially in regard to the satisfaction of the customer and his or her relation with the business persons.
c) To investigate the positive attributes that comes with the E-business concept in Texas City especially in regard to addition of value in customer service.
d) To investigate the negative attributes that are associated with the E-business concept in Texas City especially as correlated with destruction of value in customer service.
a) What positive attributes are correlated with online business?
b) What negative attributes are correlated with online business?
c) How is customer service enhanced by online business?
d) What is the future of online business in terms of customer service?


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The sum of 2 consecutive even integers is at most 400. What are the numbers?
Algebra Expressions, Equations, and Functions Problem-Solving Models
EZ as pi
The largest pair of consecutive integers are 198 and 200.
If the sum of two equal even numbers is 400, the numbers will be 200+200.
Therefore the largest possible consecutive even numbers which have a sum of 400 or less are 198 and 200 which have a sum of 398.
Any pair of consecutive numbers less than these will have a sum of less than 400.
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text:
Italy Steps Up To Defend EU Internet Users Against Copyright Filters – Who Will Be Next?
The latest news from Brussels: Italy is not happy with Article 13 or Article 11, and wants them gone.
What is going on with Europe's meme-filtering Article 13 (and the hyperlink-meddling Article 11)? After the proposals sneaked over the finish line in a close European Parliamentary vote in July, the decision-making has dipped out of the spotlight into the backrooms of the EU. Behind the scenes, attitudes are still shifting against the new Internet rules. Italy's domestic government has now taken a strong position against the bill. If they hear from EU citizens, other governments may shift too.
The Copyright in the Digital Single Market Directive — the legal instrument that hold both articles — is now in its "trilogue" phase. That's where the governments of the EU's member countries send their permanent representatives and legal experts to huddle in meeting rooms with the Parliament's negotiators, and thrash out a text that works for the central European Parliament and the governments of individual European countries (who have to implement and enforce it).
Under normal circumstances, the trilogue should be a fine-tuned bureaucratic debate on the subtle legal details of the Directive, with member states contributing their understanding of their own legal systems, and the Parliament's negotiators offering to change wordings to reflect those practicalities.
But Articles 13 and 11 have never been part of a normal, consensus-driven procedure. Parliament was divided over Articles 13 and 11, and even the member states don't agree with one another whether these provisions make sense.
Back in May 25, when member countries met to settle on their original "negotiating text", the national governments barely agreed between themselves on whether the directive should go forward.
When the member states vote together as the European Council, a proposal fails if a "blocking minority" oppose it – that's either 13 member states by number or any number of states that, combined, hold more than 35% of the EU's population. In May – or so the EU gossip had it, because these votes aren't made public – Germany, Finland, the Netherlands, Slovenia, Belgium and Hungary all opposed the directive, largely because of Article 13 and 11. With 25% of the EU population between them, their opposition wasn't enough to vote it down.
Then, this July, Italy publicly switched sides. After Italians rose up to warn their new government about the directive (thank you, Italian Internet users!), the country's new Deputy Prime Minister publicly voiced his concern about the proposals.
Since then, Italy has been the strongest proponent at the EU of getting rid of the two articles altogether. Italy also holds 11% of the EU population – tipping the total opposition among the states to over 36%.
So why isn't this the end of the Article 13/11 fiasco? There may now be sufficiently large opposition to the articles to create a blocking minority if they all vote together, but the new bloc has not settled on a united answer. Other countries are suspicious of Italy's no-compromise approach. They want to add extra safeguards to the two articles, not kill them entirely. That includes some of the countries that were originally opposed in May, including Germany.
Axl Voss, Article 13/11's strongest advocate in the Parliament, won his pro-Article 13/11 victory there by splitting the opposition in a similar way. Some Members of Parliament voted for amendments to delete the articles entirely, while others voted for various separate compromises, but Voss was able to coordinate all those who supported the articles to unite to vote in favor of just his proposals. His single set of pro-Article13/11 amendments beat out many individual opposing amendments.
That's where matters stand now: a growing set of countries who think copyright filters and link taxes go too far, but no agreement yet on rejecting or fixing them.
The trilogues are not a process designed to resolve such large rifts when both the EU states and the parliament are so deeply divided.
What happens now depends entirely on how the members states decide to go forward: and how hard they push for real reform of Articles 13 and 11. The balance in that discussion has changed, because Italy changed its position. Italy changed its position because Italians spoke up. If you reach out to your countries' ministry in charge of copyright, and tell them that these Articles are a concern to you, they'll start paying attention too. And we'll have a chance to stop this terrible directive from becoming terrible law across Europe.
Deeplinks Blog by Danny O'Brien | March 1, 2019
Earlier this month, security researcher Victor Gevers found and disclosed an exposed database live-tracking the locations of about 2.6 million residents of Xinjiang, China, offering a window into what a digital surveillance state looks like in the 21st century. Xinjiang is China's largest province, and home to China's Uighurs...


Werbung | Verlinkung Hohnschönhausen. Die ehemalige Zentrale für die Herstellung von Überwachungstechnik beherbergt heute die Studio-ID. Ein Komplex mit Studios, Ateliers und Werkstätten. Im Gang des zweiten Stocks riecht es nach Ölfarben. Uns öffnet Maia Beyrouti die Tür zu ihrem eigenem kleinen Universum des Moïo Studios, lichtdurchflutet und mit viel Grün darin.
Where did you learn to work with ceramics?
Did you had a teacher?
At school in the 4th grade (I was about nine) I remember making a clay mold of the eye of Michelangelo's David, it felt like quite a process and I remember this strong sense of achievement. Our art teacher, Ms Therias, was a ceramicist, I think that's why we got to do these somewhat complex and technical clay projects, although I also remember doing linocuts and etchings - she was a formidable teacher. There is a big ceramics culture in the South of France, so growing up there meant always being in contact with ceramic art and living surrounded by terracotta, now I realise it permeated my being. Later, at university, I chose ceramics as an extra course during my Bachelors, just for fun. A little while later again I took an evening course at the Villa Thiole in Nice for a year, I had a wonderful teacher there. Other than that, I learned via trial and error, watching videos, reading books, there are some useful resources on the internet - I enjoy learning like that, making mistakes also means making discoveries in between, but that's inevitable with ceramics I think! Ceramics is also a very good teacher itself… so many things can go wrong. You learn to let go and go slow.
When did your love affaire with ceramic started?
It has been growing silently for years. In 2015 I was tired of working on the computer all day and I was looking for something that would be fulfilling, and that would also involve values and practices I want to encourage - sustainability, avoiding mass production, working offline, creating collaborations with others. Then one day I woke up and it was this obvious thing that had been there the entire time - it was clay.
Why did you choose Berlin for your studio?
And how did you found your beautiful space here in Hohenschönhausen.
I came to Berlin in 2009 much before I started the studio, as it was a place where I could afford to buy my own time and be able to work on my art projects.
Earlier this year I met someone who took me to his studio at Studios ID and I enquired about a studio there - a week after that I put the word out on Instagram that I was looking for a studio and plenty of interesting people got in touch. Even though I ended up going for the one at Studios ID, I made some new friends and met some collaborators along the way. The Instagram community of object designers, interior designers and ceramicists is very alive and open.
As we noticed, you are always looking for collaborations with other makers and artists. What has been your favorite projects in the last time?
Collaborations at the heart of the studio. I like to develop objects for a specific context, doing it with others gives it an extra dimension, but also allows the idea to be a communal one - I don't like copyrights, or owning ideas. I want input, be it planters for a plant shop, tiles for an interior design concept, objects as an art installation, musical instruments, light fixtures, tableware for a restaurant - I have so many ideas, and the people, the collaborations, are a part of the creative puzzle. What's more, it gives me a direct feedback loop, which is vital. My favourite project so far this year was with The Botanical Room. We tried a collection of planters and it sold out in three weeks, so now we are making a larger run and we'll see how that goes.
You are experimenting a lot.
What is your favorite project at the moment?
Experimenting allows me to go into a lot of different directions that can be used when the time comes, or spark an idea. But honestly - I can't help it. I gently encourage myself not to get lost there, and to apply it somehow. At the moment I'm making some tiles.
From architecture, with its shadows and details and ergonomics and floorplans - so many scales to play with. That, and the memory of objects from my childhood, those two probably inspire me the most. In every city I visit, I make it a point to go to the botanical gardens, plants have endless ideas about how to be a plant, how to be a plant differently, and I observe these adaptations. I also look at old objects, I spent a lot of time in museums during my conservation studies, and ceramics is rooted in such an ancient tradition - it's a nice way to connect with past makers, and, for example, use a style for a handle that I've seen from 9th C Persia.
I also look at rocks, literature, other ceramicists and artists on a weekly basis - it all forms a library in my head. And of course, I get a lot of inspiration from simply testing.
Did you have some nice project in your mind or in progress?
There are a few collaborations currently in the works, I'm happy about where the studio is heading. I'm particularly excited about the tiles at the moment, I'm developing some faceted and textured tiles and want to make a wall or a bar or some larger interior/exterior feature. If anyone wants to collaborate on that, do, please, get in touch and let's make it happen.


Rafi Peretz says most of Temple Mount is not holy to Islamic faith.
Chief Rabbi Rafi Peretz in the IDF tell the truth about Islam.
IDF chief rabbi Rafi Peretz downplayed Muslim religious ties to Jerusalem, and said that the majority of the followers of the Quran know nothing of its contents, in comments brought to light Wednesday.
According to a transcript of a lesson at the Otzem pre-military yeshiva, published on the Kipa website on Wednesday, the military rabbi said on November 3 that Jews were more well-versed in the Quran than Muslims.
The Musims put their but up against the Dome of the Rock when they pray in Jerusalem.
The IDF said in response that the remarks had been taken out of context, but apologized nonetheless.
"In the Quran, there is not even one reference to the word Jerusalem. Not even a hint. The Arabs are imagining things. Ninety percent of them don't know what's written in the Quran. We know far better than they do," Peretz said during a lecture on the biblical book of Genesis.
While the IDF chief rabbi tells the truth about Islam, the majority of other religious teachers live in ignorance. Or even worse. They know the truth, put purposely accept lies.
The city of Jerusalem is not mentioned in the Koran. Not even once. The Imam's claims that the Koran-based city of al-Quds (the holy) is Jerusalem. But this can not be so, since the city of Jerusalem was founded more than 2.000 years before the Koran was written.
When Islam crippled and destroyed many of the ancient societies in the Middle East, both Judaism and Biblical Christianity were eplaced by a wicked and violent ideology. From 630 A.D onwards, the Islamic carnage led to the capture of slaves, and to hundreds of thousands being martyred. The sons of Muhammad behaved like barbarians, slaughtering people with swords. Not unlike how radical sons of Muhammad behave today.
The only way to deal with Islam is to contain it within limited areas. When the Muslims become more than 20 per cent of a population is any given county, there is an almost 100 per cent surety of civil war.
Islam must not be permitted to spread beyond the nations where it already rule the government. The nations who have embraced the Biblical faith in Jesus the Messiah must reject any false teacher who accept the sons of Muhammad as followers of God. Stop them before they reach the immigration counter.


has announced they will once again be running an invitation-only tournament at the 2010 World Series of Poker. This will mark the first time since 2006 that the WSOP will feature the Tournament of Champions, but unlike the three previous TOC's the 2010 version will take place in the midst of the World Series of Poker festivities.
Harrah's is putting up the entire $1 million prize-pool –with $500,000 going to the winner—and 20 of the 27 players will be voted in by fans at wsop.com. The remaining seven slots will be filled by the three previous TOC winners, Mike Sexton, Mike Matusow, and Annie Duke as well as the reigning WSOP and WSOPE champions, Joe Cada and Barry Shulman. The final two spots will be filled by qualifiers, most likely from an online tournament.
The tournament will be played on June 27th, with the final table taking place on July 4th. ESPN will air the TOC as a two-hour episode on August 3rd.
This entry was posted on Monday, March 15th, 2010 at 4:12 pm and is filed under Poker News. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.


Detect if Caps Lock is On. Try to press the "Caps Lock" key inside the input field: WARNING! Caps lock is ON. how to use mouse and keyboard on xbox one That's now what I want, I want to physically DISABLE the horizontal scroll feature. I do not want the user to be able to scroll left to right on my page just up and down! I do not want the user to be able to scroll left to right on my page just up and down!
That's now what I want, I want to physically DISABLE the horizontal scroll feature. I do not want the user to be able to scroll left to right on my page just up and down! I do not want the user to be able to scroll left to right on my page just up and down!


Alibaba offers 2,449 korea stainless steel plates products. About 43% of these are stainless steel sheets, 1% are dishes & plates, and 1% are storage holders & racks. A wide variety of korea stainless steel plates options are available to you, such as astm, jis, and aisi.
We offer best price of SS 304 Sheet /SS 316L Plates in South Korea. All Stainless Steel Sheet & Plates are manufactured as per international standard. We regular supply to South Korea port around 40 containers of SS 304 Perforated Sheet & Stainless Steel Plate to different clients.
Alibaba offers 269 korea stainless steel plate 316l products. About 77% of these are stainless steel sheets, 9% are steel sheets. A wide variety of korea stainless steel plate 316l options are available to you, such as jis, astm, and aisi.
ebay› Search› stainless steel camping plate Find great deals on eBay for stainless steel camping plate. Shop with confidence.
ebay› Search› small stainless steel plates Find great deals on eBay for small stainless steel plates. Shop with confidence. Skip to main content. eBay: ... From Korea, South. Buy It Now ... New Listing Stainless Steel Small Plates Food Snack Dish Sauce Plate Seasoning Dish Grid. Brand New. $2.28 to $4.82. From China.


Did you happen to catch my InformationWeek Healthcare story about how UPMC believes it has the roadmap in place to achieve true accountable care? Well, here's the rest of the story.
Last week, Nuance Communications invited me to Pittsburgh for a tour of the UPMC Center for Connected Medicine, an impressive, high-tech showcase on the 60th floor of the U.S. Steel Tower. There, I interviewed, among others, Rasu Shrestha, M.D., UPMC's vice president for medical information technology, medical director of interoperability & imaging informatics and division chief of radiology informatics. Here is that interview.
Podcast details: Interview with Rasu Shrestha, M.D., UPMC vice president for medical information technology, Feb. 7, 2012, at UPMC's Center for Connected Medicine. MP3, stereo, 128 kbps, 15.6 MB, running time 17:08.
1:10 "Clinical language understanding" and "bringing data to life"


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redpajama_set_name: RedPajamaGithub


Rare find... an affordable Condo with a "View". Close to medical facilities, shopping, public schools and ACC! This plan offers 2 bedrooms upstairs, each with its own full bath and walk-in closet. Each bedroom is spacious and bright. The loft would make a perfect office, reading area or whateer you may need. Lovely upgrades include wood laminate flooring, granite counters, tasteful fixtures and more. Step ut on the patio and you see a lovely view with no homes behind you. That is rare in this price range!


What does the error message "TimeOut" mean?
What does the error message "TimeOut" mean?
If a trading request has not been performed for a set period of time by the broker, then its execution is cancelled and the system alerts the trader by showing this message. One of the main reasons may be poor communication with the trading server. Be sure to select the right data center from the list of available servers. To do this, left-click on the status bar in the lower right corner and select a different data center from the server list.
Why does the message "No connection" appear in the bottom right corner of the terminal? Why is the "New Order" button not active? Why does the message "Invalid account" appear in the bottom right corner of the terminal? Why are the Buy/Sell buttons not active in the New Order section? What does the error message "Invalid S/L or T/P" mean when I try to set up Stop Loss/Take Profit levels? Why does the account history report in MT4 not show the full history? What does the error message "Trade context is busy" mean? Why do I get a "Trade is disabled" message when I try to open or modify an order? What does the 'Requote' message mean? How can I check the quality of a connection with a data center? Why were my pending order/s cancelled?


Friday we went and grabbed everything for our garage sale this weekend. We went to the storage unit, grabbed what we wanted to sell, dropped it off, went to my dad's, grabbed all his stuff and he drove with us to my grandma's to grab the stuff she wanted to sell, and then we dumped it all at my house.
Our house had a mountain of old clothes, pogo sticks and stilts, toy nerf guns, and DVD's. It was a lot.
I then went outside to try and drag Almond in because she wouldn't stop barking and found her carrying a lump around like it was a baby. Uh oh. After getting her to stop playing keep away with it, we discovered she was carrying a baby possum. She went to time out and we tried to figure out if it was dead or not because of how much mud was on it.
It wasn't. No injuries, just filthy and covered in fleas. We couldn't find the mom and didn't want the neighborhood dogs and cats to get it so we cleaned off some of the mud, gave it some weenies, and took it to the local Wildlife Rescue.
After getting home at 12:30 in the morning, we finally settled down to go to bed so we could get up at 5am....only to discover Almond had somehow infected her brother with fleas. He wasn't even the one carrying the possum.
At 1am, both dogs got flea baths which was an ordeal. Almond HATES baths and Leon cried the whole time. To top it all off, they both had to sleep in their kennels until the fleas died. They were not happy but it's all Almond's fault so Leon can blame her.
We're also checking in on some dogs this weekend. We got up at 530, threw clothes on, Rony went to check on the dogs and I started pricing and organizing everything to speed up the process. My dad brought us breakfast and at 830 in the morning we set up tables and tossed everything out there.
At one point, everyone from Star Comics was over. Then our friends came over and we played with the scooters and pogo sticks in the front yard. We sold a lot of toy guns and DVD's and I was happy to see so many old clothes go.
Saturday went pretty good but it was hot and I darken fast. It wasn't long because I got a deep tan line. By Sunday, I was dark and sunburned.
The look in this post is what I wore to the dinner. Fun fact: my hair is naturally this curly. Figuring out my hair is a constant battle. I don't know what to do with it. It stays nice for a day and then the next morning is a matted mess. I straighten and curl it, but that's damaging. I'm just too lazy to deal with it and therefore, never have it natural.
But I'm trying to learn to love it and figure out how to make it look nice. It's just so BIG.
Anyways, I ran from home, got to my friend Alex's house, and we all were there for 3 hours. Ran and checked on the dogs, got home, and passed out.
Started it all over again Sunday.
Rony surprised me with all the animals in the room Sunday and I got a Mother's Day present from him and the fur babies. We checked on the dogs, got a nice breakfast, and relaxed and did the garage sale again.
We didn't do as well Sunday, but we kinda figured it would be that way. The cats hung outside with us for a bit and explored our garden. I got darker and ate like 10 Popsicles. We tossed whatever was left in the car to throw in the storage unit until the next garage sale then went to my dad's to hang out with him and my step-mom.
I think by the time we got home, It was 730 pm and I then proceeded to pass out on the couch with the dogs. Woke up at 11:30 and moved to the bed and passed out again.
It was a productive weekend though and I'm happy we're getting rid of things and saving up for Seattle.
How did everyone spend their weekend and Mother's Day?


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Home » Projects » Express Rail Link
Express Rail Link
The Express Rail Link is a dedicated high-speed railway that will link Hong Kong to China's 22,000 km high-speed rail network. Upon commissioning in 2018, the line will allow passengers to reach Guangzhou South Railway Station in just 48 minutes. Farrells designed all structures along the 26 km route between the West Kowloon Terminus and the Chinese border.
There are no intermediate stations along this section, which comprises the longest tunnel in Hong Kong. However, the route is served by numerous supporting facilities, including a train maintenance and stabling depot, an Emergency Rescue Station, and ancillary buildings that house ventilation equipment and facilitate emergency access and egress.
The Emergency Rescue Station provides multiple platforms to facilitate quick disembarkation of passengers in the event of an incident, while also allowing easy access for emergency services. Evacuation is complicated by customs, immigration, and quarantine requirements. Emergency egress points incorporate secure refuge areas where evacuees can board buses to West Kowloon where they can be processed.
A common design language was developed for the various buildings, which sit on a variety of sites in both urban settings and sensitive rural areas in the New Territories. The materials palette was selected based on ease of maintenance and appropriateness to context. Green roofs and vertical greening were employed in response to the Shek Kong depot's location within the scenic Kam Tin Valley.
MTR Corporation
GFA:
Date of commission:
Date of completion:
Beijing South Railway Station
Guangzhou South Railway Station
Singapore High-speed Rail Terminus


Midtown Podiatrists at NYC Podiatry Center of Excellence in New York, NY are top foot specialists in the area of foot & ankle medicine and surgery. The founder, Dr. Isaac Tabari, is world-renowned adult & pediatric podiatrist / children's foot specialist in Manhattan.
Board certified by ABPM, with multiple awards oh his track record, VIP & Celebrity patients, he is in private practice at 136 E 57th St #801, New York, NY 10022. Medico de los pies en NY.
Welcome to NYC Podiatry Center of Excellence!
We treat all sort of nail problems, such as ingrown toenails, fungal toenails, thickened, blackened, bruised nails.
At NYC Podiatry Center, we treat: Heel Pain, Bunions, Hammertoes, Athlete's Foot, Corns & Calluses, Broken/Fractured Foot, Diabetic Foot, Foot Arthritis, Morton's Neuroma, Plantar Warts and much more.
A new state of the art treatment is now available for toenail fungus! NYC Podiatrist, Dr. Isaac Tabari offers laser treatment for fungal nails.
Dr. Isaac Tabari offers complete care for any age and cutting-edge techniques to treat foot and ankle diseases, injuries and other disorders that may be slowing your child down.
Named one of NYC's most influential podiatrists and Top Podiatrist (Consumer's Research Council of America), Dr. Isaac Tabari is Board Certified (ABPM) and highly trained in his field, caring for patients from all over the NYC and tri-state area for common and very complicated foot disorders.
Our mission is to passionately pursue the health of our patients by providing the highest quality medical and surgical care in a safe, effective and efficient manner with superb service and state of the art technology. Our patient reviews and testimonials speak for themselves as the best praise we get is when it is from our patients. Here's a sampling of video testimonials from patients treated in Dr. Tabari's NYC Podiatry Center of Excellence. Should you wish to share your experiences, feel free to e-mail us.
There are 300+ foot conditions that may occur anytime during a lifetime. Dr. Isaac Tabari specializes in foot medicine and surgery, as well as diabetic foot care, beginning with infancy. Babies can experience ingrown toenails and overlapping toes, children can have foot warts and heel pain when growing, and adults should have annual checkups for ingrown toenails, foot bunions and general wear and tear on their feet.
We are in-network podiatry providers for MANY insurance plans, including private plans, employer plans, local plans, unions, many Medicaid / HMO plans and Medicare. If you do not see your Insurance Company listed in the link below, please contact your carrier; there is a good chance that they will cover your office visit with your Out-Of-Network Benefits.
If you are in need of a consultation with the foot doctor, call the office and a qualified staff member will assist you in scheduling your appointment.
Our Center in the Press!
Read the media articles where Dr. Tabari has been quoted.
***Great News! We listened to our patient input! NYC Podiatrist open Saturdays now!
Our podiatrists strive to learn about and stay on top of all new developments in podiatry.
We are on a mission to provide you with the most innovative and technologically advanced foot medicine available today.
We strive to give our patients the healthiest and best looking feet possible.
We have delivered complete foot care, from routine checkups to simple in-office procedures to thousands of advanced reconstructive surgeries to our patients for 20+ years. In other words, we are experienced to handle all your podiatric needs.
Our reviews speak for themselves and referrals from both our patients and our medical peers recognize us the best in our field.
We have a great bedside manner and take quality time with each of our patients.
We have a very central location in East Midtown Manhattan, easily accessible by public and private transportation.
We have bilingual staff who are able to attend to the needs of our English, Spanish, Russian and Farsi (Persian)-speaking patients.
NY Podiatrist, Dr. Isaac Tabari's Giude to Happy Feet!
On average, people take 10,000 steps per day, walking about 115,000 miles per lifetime, enough to circle the world 4 times. What do you do to make all this walking comfortable and to keep your feet happy? INVEST IN QUALITY SHOES!


Those persons who have contributed in the Canada Pension Plan and they are retired or disabled, CPP provides them monthly benefits.Government of Canada also provides survivor benefits to spouse/common law partner and children benefits to students aged 18-25 on the behalf of deceased CPP contributor.Quebec has its own pension plan Quebec Pension Plan (QPP) instead of Canada pension Plan (CPP). CPP rates are adjusted every January on the basis of CPI (Consumer Price Index).
The table below lists the maximum annual pensionable earning, exempted amount and employee contribution rates for CPP benefits for 2011-2008.
Government of Canada provides retirement pension to those who contributed in Canada Pension Plan and they become retired. For the calendar year 2013 maximum CPP benefits are $1012.50.
CPP disability benefits are monthly payments given to those individuals who have contributed to the CPP while they worked and then through any reason they are unable to work at any job on a regular basis because of their disability.
Death benefit - One time payment on the behalf of deceased contributor of CPP.
Children pension - Monthly payment to the children of deceased contributor of CPP.
Survivor pension - Monthly payment to surviving spouse or common law partner of deceased contributor of CPP.
A person may be eligible for a monthly CPP benefits if the one that raised him/her was a CPP contributor and has died or is receiving CPP disability benefits even if that person was not legally his/her parent or guardian.
Firstly, A person has to complete his/her application electronically which is available at Service Canada.
Secondly, A person has to print and sign a Signature Page which is at the end of the Application and then mail it to Service Canada .


Should You Factor Your Receivables?
Factoring is one of the more convenient ways to get additional funding to help a business get through difficult time or to take advantage of market opportunities. This financing option is not a loan. Essentially, factoring involves selling your accounts receivable so you don't have to wait for the receivables to mature (usually 30 to 60 days) before you can get your money. Instead, when you factor receivables you can get as much as 80% of the value of the receivables in a day or two. The rest of the funds will be given to you when the customer pays in full.
You have bad credit or you don't have collateral. A stellar credit and collateral are what your bank will require from you if you ask them for a loan. But if you don't have good credit and you have nothing to offer as collateral, you're out of luck. In contrast, factors only care about the credit of your customers, and the receivables will serve as collateral.
You need the money ASAP. You should just factor receivables instead of applying for a bank loan, because bank loans just take too much time. Banks are meticulous with paperwork because they want to be assured that you can pay off the loan plus interest, on time.
On the other hand, factors don't really like delays. It may take a week or so to investigate the credit worthiness of your customers, but once you have a factoring line set up and your invoices are factored regularly, you can get the money you need in a day or two instead of waiting 30 or 60 days.
Your accounts receivable collections are on a different schedule compared to your expenses. Factoring gets you your money right away, which can be a great help when you need to pay your employees on a weekly basis.
You only have few receivables involving large amounts instead of numerous invoices with small amounts. Usually, there is a fee for each account receivable factored by the financing company. So it's better to consider factoring if you have a single invoice worth $100,000 rather than a hundred invoices worth a thousand dollars each. In the latter scenario, that involves a hundred fees in total.
So if you're a retailer, factoring may not be for you. If you're selling medical devices, for example, it may be better if you're selling a large volume to hospitals than if you're selling small ticket items to dozens of small clinics in the area.
You want to take advantage of the extra services offered by factors. Factors investigate your customers and identify which ones are creditworthy and which ones are not, so you will know which among your customers should be given term payment options. Also, factors take care of the collection, which means you won't have to set up a separate department for it.
If all these things apply to your business, then you're an ideal candidate to factor receivables instead of getting a bank loan.
Posted on April 13, 2015 April 9, 2015 Author Chris LanchechCategories A/R Financing, Small Business FinanceTags Should You Factor Invoices?, Should You Factor Receivables?, Should You Factor Your Receivables?, Should You Factor?
Next Next post: Who Can Benefit from Medical Factoring Companies?


Details Minibar & Lounge: A Real, Honest-To-God Cocktail Bar in Columbus, Ohio!
If you can organize an expedition that reaches the North Pole by April 17, you can have free gin for life. Arctic Blue Gin is running a popup there, and anyone who stops by gets free gin for life. Santa is going to be SO stoked….
Monkey Shoulder Leads 2019's Viral Booze Marketing Sweepstakes with the deployment of the Mother of All Cocktail Shakers….
Darcy O'Neil may have found Tiki Patient Zero. Did the idea for Tiki bars come from a soda fountain promotion?
Good Housemade Cream of Coconut from Darcy O'Neil. Good recipe and a great food nerd read from Art of Drink… A nice companion to my post about measuring viscous ingredients like cream of coconut.
I am an author and entertainer, living in the Columbus, OH area. I have studied and written about cocktails intensively since 2007, and I currently serve as the Treasurer of the Columbus chapter of the United States Bartending Guild. Professionally, I own and run Killing Time, murder consultants, a murder mystery party entertainment service that offers private group entertainment nation-wide.


What's Your Honeywell Bubble Count?
MojoKid writes If you're a classic gamer, you've probably had the unhappy experience of firing up a beloved older title you haven't played in a decade or two, squinting at the screen, and thinking: "Wow. I didn't realize it looked this bad.
If it's starting to feel to you like every visit you make to Facebook these days is full of videos, you are not alone. Facebook today reported in a strong set of Q4 earnings that there are 3 billion videos viewed on its site each day.


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Music excellence awarded with fellowship
Charles Darwin University PhD candidate Sarena Wegener has been awarded a prestigious 2012 Dame Roma Mitchell Churchill Fellowship for her pursuit of excellence in the Performing Arts.
Miss Wegener is one of six Territorians who have been awarded a 2012 Churchill Fellowship to undertake a diverse range of research projects that aim to enrich the knowledge and practice across fields as diverse as education, justice and policing, film making and music.
With an average value of more than $20,000 per Fellowship, recipients have the opportunity to travel overseas to further their passion and return to Australia to implement their findings and share them with others.
Miss Wegener will spend six weeks travelling to music conservatoires throughout Europe to receive specialist training on diverse styles of traditional teaching methods for Renaissance and Baroque woodwind instruments.
"I intend to learn what specific instruments (replicas of 17th and 18th Century originals) are appropriate to certain age groups," she said.
"With the knowledge I will gain in specialised teaching methods of these instruments, I plan to demonstrate a variety of early woodwind instruments to students in the NT across various age groups."
As part of her Fellowship Miss Wegener will network with and interview some of the most experienced musicians, lecturers and historians in the field.
"I will have the opportunity to meet instrument makers to learn the art of reed making (Baroque oboe and shawms) and to learn correct maintenance techniques of early woodwind instrument replicas," she said.
"A highlight of my trip will be to attend the Greenwich Early Music Festival. It is the largest festival of its kind. There will be about 100 different instrument maker exhibitions, demonstrations, concerts and master classes by expert musicians in the field of Early Music."
Miss Wegener is one of 115 Australians that have been awarded a 2012 Churchill Fellowship. She will travel to Europe in November. Her itinerary will include the Greenwich International Early Music Festival, Greenwich, London; Royal Academy of Music, London; Royal Conservatory of the Hague, Holland; Paris Conservatory, France; University of Music and Theatre Leipzig, Germany; Conservatory of Milan, Italy.
The Winston Churchill Memorial Trust, which was established after the death of Sir Winston Churchill in accordance with his final wishes, has now funded more than 3700 Fellowships for Australians.
The 2012 Fellowships this year are valued at more than $2.2 million and cover the broadest range of topics as applicants design their own Fellowships in their field of expertise. For the full list of recipients and for more information visit www.churchilltrust.com.au.