Wednesday, April 16, 2014

Learning About Eggs

OMG, now I'm into eggs which is No. 2 on the PPQ coenzyme list (see previous 4/8/14 post).  Since, try as I might, I can't seem to get into No. 1 on the list (natto), I'm now shooting for eggs . . . and once again it seems . . . like the kind they got in Japan.

I found the following info from the Mother Earth News website:

LATEST RESULTS: New test results show that pastured egg producers are kicking the commercial industry's derriere when it comes to vitamin D! Eggs from hens raised on pasture show 4 to 6 times as much vitamin D as typical supermarket eggs. 

RESULTS FROM OUR PREVIOUS STUDY: Eggs from hens allowed to peck on pasture are a heck of a lot better than those from chickens raised in cages! Most of the eggs currently sold in supermarkets are nutritionally inferior to eggs produced by hens raised on pasture. That’s the conclusion we have reached following completion of the 2007 Mother Earth News egg testing project. Our testing has found that, compared to official U.S. Department of Agriculture (USDA) nutrient data for commercial eggs, eggs from hens raised on pasture may contain:

• 1⁄3 less cholesterol• 1⁄4 less saturated fat• 2⁄3 more vitamin A• 2 times more omega-3 fatty acids• 3 times more vitamin E• 7 times more beta carotene 

These amazing results come from 14 flocks around the country that range freely on pasture or are housed in moveable pens that are rotated frequently to maximize access to fresh pasture and protect the birds from predators. We had six eggs from each of the 14 pastured flocks tested by an accredited laboratory in Portland, Ore.

I also found this informative video on YouTube:

Monday, April 14, 2014

Omega-3 Eggs

I feel stressed.  People are still receiving spam emails from me even though I changed my AOL email password.  On the advice of some people I changed my passwords for other accounts too.  I have a hard enough time remembering all my different passwords, and now I got dollar signs or numbers added in or totally new passwords.  Even so, if the spam emails don't stop, I might need to cancel my AOL account which I've had for 15 years.  

I do have an alternate road runner email address that I can use.  This evening, I started to change some of my accounts like Amazon and Flickr so that they'll be using the road runner address from now on . . . but there are CHOKE more to change . . . not even counting notifying friends and family. **sigh**

I decided to take a break from all of the above and share some pictures with you.  I still no more my PC back from Cowabunga yet . . . they actually still haven't even called me.  But at least I learned how to load my photos onto my Mac.   

Cool yah, this shot. I had my camera's sensor cleaned.  Good photographers clean their sensors all the time.  My camera is 5 years old and the sensor had never been cleaned before. It was filthy.  Had whoppa duza specks all over the place. Now it's sooooo clean . . . like brand new.  Anyway, I got these eggs from Marukai. They were $5 for a dozen.

Can anybody tell me what 地玉子 means?  I tried looking it up, but drew blanks.IMG_2921

This is all the good stuff that caught my eye.  Actually, I just wondered if it tasted better than regular eggs.

The yolk looks a little more orange than usual to me. No? Cute plate yah.  Swap meet . . . I think it was 25 cents.   I once called somebody (I forgot who) and asked how you could tell if an egg was fresh.  She said that if the yolk is well formed and rounded it's fresh.  The yolk will flatten out as it gets older.

I made the egg my favorite way . . . with a little shoyu and sugar, topped with some furikake . . . 

and then rolled.

It went well with some shrimp tempura sushi, but I honestly can't say if it tasted better than regular eggs.  I'd probably do 50/50 in a blind taste test.

Friday, April 11, 2014

Don't Open Suspicious Email from Me

In case I missed you, here's an email that I just sent out:

i think i got hacked. 

from da for real jalna

da one whose computer just wen crash.

da one whose dog's name is kona.

da one who gets all nervous wen computer stuff go wrong.

da one whose lemons plants got eaten by snails.

so i changed my aol password.

anything else i should do besides tear all my hairs out?

Thursday, April 10, 2014

Broken Computer

Computers are scary things to me.  When they break, I panic. Some of you may know that when my PC caught a virus, I bought a Mac.   I kept the PC because all of my photo-editing software is on it.  So now I do all my internet-related things on the Mac where I feel safe and sound, and I do all of my photography things on the PC. 

This morning my PC broke.  It won't even turn on. Instead it hums and makes a clicking sound.  I'm taking it to Cowabunga tomorrow morning.  I don't really wanna spend money to fix it . . . especially if it's a lot of money.  I think it's around 7 years old.

Unfortunately, I was in the midst of editing photos from a senior shoot that I did this past Sunday.  Luckily, I still have the images on the memory card.  Right now I'm trying to figure out how to load the pictures from the card onto the Mac.  I don't even have a card reader.  My PC has a puka for the card.  My Mac doesn't.  Maybe I can put the card into my camera and attach the camera to the computer and load it directly.  I dunno.  

My Lightroom program came in a PC and a Mac version. Yay!  I just loaded it onto my Mac.  I think.  I don't even know how to access it yet.  I don't see an icon. I'm still not used to maneuvering around the Mac.

My Photoshop program is the PC version only.  It cost me a few hundred bucks (student rate).   I guess I got my money's worth from it. But somehow I still feel jipped if I don't get to use it anymore.  I had it just to my liking too . . . with shortcut keys to various functions, like resizing for web viewing, etc.  I also had presets and actions to help enhance my photos. Luckily, I'm too cheap to have spent money on those.  I only got the free kind. 

Anyway, if I'm missing from action for a bit, you'll know why. I'm kinda in a daze. 

*update*  I was able to upload the photos from Sunday's session directly from my camera onto my Mac.  Lightroom is working okay on the Mac. I gotta figure out what my preferred export settings were. I can't remember.  But at least, if no can fix my PC, I still can work on Sunday's pictures. No more Photoshop though, so I no can enhance um how I like, but maybe it'll still be okay.  Gulp.  I need a drink.  That frozen Pina Colada was horrible BTW.  I dumped um.

Not Natto

Not natto. And not healthy. But soooooo ono.  Smoked pork belly from Whole Foods.


Wendell's been buying this a lot lately.  And I don't mind.

Tuesday, April 8, 2014

PQQ Coenzyme

Honolulu Aunty shared this with me.  I found it very informative and interesting . . . especially since food no. 1 is something I'm trying to like and food no. 2 is something that I already love.

Doctor's House CallAl Sears
Al Sears, MD
11905 Southern Blvd.
Royal Palm Beach, FL 33411
April 7, 2014
Dear Reader,
When your cells can’t make enough energy, you feel it. It’s a pretty good description of getting older. And that’s no coincidence. They go together.
But you don’t have to go through that.
Nature, in its wisdom, has provided us with a nutrient that can triple … even quadruple … your energy in just a few days.
It works by massively increasing the number of cellular “engines” you have. Then it protects those engines and keeps them humming along.
The engines I’m talking about are your mitochondria. They’re tiny, independent cells within your cells. Their job is to take nutrients and make energy for you. Not just energy to run around but also for pumping blood, blinking, and even reading the menu and deciding what to order.

But the same thing happens to mitochondria over time that happens to an old car engine. Oxidation (in a car it’s called rust) breaks down the engines so they don’t run as well, or produce as much power. You also have fewer of these engines as you age, and they’re undersized, and degraded.
Unless you do something about it, you get all the consequences of aging I just described. Slowing down like that is one of the things that bothers my patients the most about aging.
But when I introduce them to PQQ, everything changes. I love PQQ because it combines the two things that I have most specialized in; anti-aging and energy production. PQQ can reverse the energy loss that happens as you age, and keep your cells young and robust.
In one study, published in the Journal of Nutrition, researchers fed mice a diet supplemented with PQQ. The mice grew a staggering number of new mitochondria in just 8 weeks.1
But PQQ is a powerful antioxidant as well, which is not very well known even in the anti-aging community. A new study gave five men and five women a single dose of around 10-15 mg (depending on their body weight) of PQQ. Then researchers measured changes in their antioxidant capacity. Over the next two days, PQQ significantly reduced their markers for oxidative stress.
Even better, in a second part of the study, the people got daily PQQ for three days. All of them had increases in metabolites showing their mitochondria were working much more efficiently.2 They got more energy with less effort. Which means PQQ is like a whole-body energy tune-up.
Plus, PQQ works harder and for longer than any other antioxidant. It’s so stable and strong it works for thousands of antioxidant cycles.3 Other related antioxidants, like the ones in green tea, break down quickly. But PQQ keeps right on protecting you hundreds of times longer.
No one else is talking about PQQ, and it’s mostly because they don’t know about it. It’s brand new, and unless you’re reading scientific journals you won’t have heard of it. They’re certainly not teaching this in nutrition classes, and you’re certainly not going to find out about it from your doctor.
Once you know how important it is, it is possible to get some through food. Right now no one is getting enough through food because they don’t know it’s there, or what to eat. But it is possible. It’s in a few, specific foods, and here’s what they are:
  1. The food with the most PQQ is natto. Natto is the Japanese fermented soy product (without all the processed soy waste like there is in Western soy foods).
  1. Eggs are the next best food for PQQ, which is one of the reasons eggs are a perfect food.
  1. The herb parsley has some PQQ.
  1. Kiwi, a fruit with lots of healthy fat, also has a small amount of PQQ.
  1. Green tea has PQQ in it, too, to go along with its other health benefits.
  1. Beyond that, you get some in green peppers, and whiskey.
Also, you can get PQQ in supplement. But here’s what you need to know:
  • Most supplements only use a 5 mg dose, but you need 10 mg. PQQ is expensive, and many supplement makers want to get away with giving you either lower quality or a lower dose.
  • It’s also a good idea to combine it with CoQ10, which is the fuel mitochondria use.
  • If you take CoQ10, make sure you get the kind your body absorbs best, ubiquinol.
To Your Good Health,
Al Sears, MD
Al Sears, MD

Monday, April 7, 2014

Funny Game Show Answers

OMG by the third one, I was crying . . . so funny.

Sunday, April 6, 2014

Parrot by Johannes Stötter

This parrot is in fact a female model who posed for body painting world champion Johannes Stötter.  The Italian artist spent weeks planning the transformation, taking four hours to paint his subject with ink.  The model's arm forms the parrot's head and beak, and her legs form the wing and tail feathers.

Thanks for sharing, Steven!


Saturday, April 5, 2014

Friday, April 4, 2014


I was so sad to learn that last night's episode of Doubles on KIKU TV was the last episode.  Never mind the high-stakes drama with murder victims and injured detectives.  It was the shower scene (and there always was a shower scene) that I looked forward to.  

I hope hope hope that Detectives Yamashita and Tashiro are brought back again someday. I don't mind reruns.