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August 29, 2014

MOLESKINE NOTEBOOKS THAT CAN SAVE HANDWRITTEN NOTES DIGITALLY

Moleskine, the maker of fine notebooks, has teamed up with 'smartpen' company Livescribe, to create a range of notebooks that allow you to save your handwritten notes as digital files

Inspiration is fleeting and great ideas need to be captured before they vanish back into the ether. When it comes to getting ideas down quickly, old-fashioned pen and paper still wins over digital technology, but a new collaboration between notebookmaker Moleskine and 'smartpen' company Livescribe has combined the pleasures of using pen and paper with the advantages (think saving and emailing your notes) of digital technology.
Moleskine has designed a new series of notebooks which work with Livescribe smartpens to capture and transfer notes and images from paper to a computer or mobile device, giving you the ability to access your ideas whenever you need them.
As well as allowing you to transfer your handwritten notes from paper to screen, the new notebooks can also use Livescribe smartpens to record audio linked to written notes, and can even tag and flag items simply by tapping the on-page icons with the tip of the smartpen.

The Livescribe Notebooks by Moleskine are available in the same classic designs that have made Moleskine notebooks among the most fashionable and desirable stationary, such as the trademark rounded corners and ribbon bookmark, elastic closure and the 'In case of loss, please return to...' label on the flyleaf.

The Livescribe versions include an expandable inner pocket containing two bookmarks printed with smartpen buttons and controls. The paper is ivory-colored and acid-free, providing a clean, crisp surface for artists, writers, teachers, students and professionals to seamlessly incorporate their notes, sketches or drawings with their digital devices.

Childhood Friends Turn Out To Be Brothers

An idyllic scene: Childhood friends, 11 or 12 years old, smiling at an Ottawa beach in the 1950s. One is holding a beach ball. The other is wearing a baseball cap.

It’s a photo that Duncan Cumming, now 72, and Ron Cole, 71, both held on to, after all these years.

It wasn’t until last year, however, that they found out that they are biological brothers.

Friends as children at Mutchmor Public School, Cumming and Cole lost touch after Cole moved away when they were about 12 or 13 years old.

We were chums in public school for about two or three years, not knowing that we were brothers. It’s unbelievable
Cole became a cattle farmer in Saskatchewan. Cumming did security work in Ottawa, but eventually moved to his wife Shane’s native land of Guernsey, an island in the English Channel between the U.K. and France.

Having reconnected after 60 years, the two retirees are now planning a reunion in Ottawa for next month.

Both men were raised by adoptive families, but they share a birth mother. Last November, an organization called Parent Finders Ottawa put the pieces together. A co-ordinator with the organization got in touch with both men to share the news.
“His name came up. I said to my wife, ‘I knew a Ron Cole when I went to public school and he lived on Woodlawn Avenue,’” said Cumming.

“We were chums in public school for about two or three years, not knowing that we were brothers. It’s unbelievable.”

Just a couple of days before Cole got a phone call from Parent Finders, he said he was organizing papers around his computer desk when a folder with pictures inside fell off the shelf.

When she mentioned Duncan Cumming, that name kind of rang a bell
“I was moving them to get them out of the way. I dropped them, and out fell this picture of Duncan. I looked at this and I thought, ‘Why did I save this picture? What is this?’” said Cole.

When Parent Finders called him, Cole said he thought it was a scam. Someone had recommended the organization to him more than a decade ago, and he had given them his phone number, but he forgot about it.

“I was about to hang up, but she had a little too much information on my adopted family. She knew things that normally people wouldn’t know,” he said. “I started to listen. When she mentioned Duncan Cumming, that name kind of rang a bell.”
Not long after he got off the phone with the organization, he got another phone call, this time from Cumming. It was their first contact in six decades.

The two kids had been raised just a few blocks away from each other, said Cole. Their parents didn’t know. “My parents had a cottage, and he’d been there, and I’d been to his place,” he said.

Cumming said the two used to hang around together after school until suppertime. They didn’t look alike. He said he absolutely never would’ve guessed they were brothers.

Finding Cole was the result of a long search. Cumming had been looking for his biological mother for about 25 years. When he found out that she had passed away, he began to search for the brother and sister that he knew were out there somewhere, he said.

It’s kind of cool. It’s a great story
He is still looking for his sister, a Diane Beattie, born in Ottawa in 1952. She was not adopted, but remained in the care of the Children’s Aid Society until she reached the age of majority.

For Cole, reconnecting with Cumming is a great opportunity to revisit the past, although he hadn’t made the efforts to search for biological relatives that Cumming had.

“I was given up for adoption. I had a good life, a good upbringing. I knew right from wrong, and they were my real parents, as far as I was concerned,” said Cole.

“But it’s kind of cool. It’s a great story.”

Ron Cole said he is looking forward to showing his wife, Ronna, his old neighbourhood around Woodlawn Avenue, or whatever parts of it still stand.

“Ron and Ronna,” he said, chuckling. “Now, there’s another weird story.”

August 28, 2014

Around the World in 80 Hats
































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6 Animals The Human Race Needs To Survive (6 pics)

Planet Earth is a large place and it keeps going thanks to many different species all working together. If most of Earth's population went extinct tomorrow, these are the 6 animal species the human race would need to survive.






Why You Should Ditch Sugar In Favor of Honey

While honey and sugar share similar degrees of sweetness, the differences in the way our bodies respond to them are profound.
Technically, honey and sugar (sucrose) both exist because they are food for their respective species.
In the case of sugarcane, a member of the the grass family (Poaceae) which includes wheat, maize and rice, sucrose provides energy for its leaves and is an easily transportable source of energy for other parts of the plant, such as the root, that do not produce their own energy.
Honey, of course, is produced by bees from the nectar of flowers solely for the purpose of food.
Beyond this obvious similarity, the differences between honey and sugar, however, are much more profound.
First, honey is a whole food and sucrose is not. In other words, sucrose is an isolate – technically only one chemical compound – lifted from a background of hundreds of other components within the whole plant, whereas honey is composed of an equally complex array of compounds, many of which are well-known (including macronutrients and micronutrients, enzymes, probiotics and prebiotics, etc.), others whose role is still completely a mystery.
Even the “sugar” in honey, which we might mistakenly equate (due to caloric and nutrient classification equivalencies) to the “sugar” from sugarcane, is a complex mixture of the monosacharrides (one-sugars) glucose and fructose, and at least 25 different oligosaccharides (which are sugars composed of between two to ten monosaccharides linked together), including small amounts of the disacchardide sucrose, as well as trisaccharides (three-sugars) like melezitose and erlose.
Interestingly, if you were to isolate out the fructose from honey, and consume it in isolation in American-size doses (over two ounces a day), it would likely contribute to over 70 fructose-induced adverse health effects; primarily insulin resistance, fatty liver, obesity, hypertension and elevated blood sugar. But place that fructose back into the complex nestled background of nutrient chemistries we call honey, and the fructose loses its monochemical malignancy to our health. Food is the ultimate delivery system for nutrition. Reduce whole foods to parts, and then concentrate and consume them excessively, and you have the recipe for a health disaster that we can see all around us today in the simultaneously overnourished/malnourished masses who still think a ‘calorie is a calorie,’ and a ‘carb is a carb,’ without realizing that the qualitative differences are so profound that one literally heals, while the other literally kills.
For those skeptics who consider this reflection on the differences between honey and sugar mere theory, there is now plenty of clinical research confirming their significant differences.
A double-blind, randomized clinical study titled, “Effect of honey versus sucrose on appetite, appetite-regulating hormones, and postmeal thermogenesis,” published in 2010 in the Journal of the American College of Nutrition, compared the effects of honey or sugar on appetite hormones (ghrelin, peptide YY) and glycemic and thermic effects after a meal, in 14 healthy, nonobese women.
The researchers found that the group given 450 calorie (kcal) honey in their breakfasts had “A blunted glycemic response may be beneficial for reducing glucose intolerance,” and saw positive modulation of appetite hormones, i.e. delayed the postprandial ghrelin response and enhanced total peptide YY levels.
Another study published in Journal of Medical Food in 2004, which compared honey to dextrose and sucrose, found that natural honey was capable of lowering plasma glucose, C-reactive protein, homocysteine in healthy, diabetic and hyperlipidemic subjects.
Animal research also confirms that, when compared to sucrose, honey is more effective at promoting lower weight gain, adiposity (fat accumulation), and triglycerides.

Why Consuming Honey Raw Is So Important

Raw honey contains enzymes and probiotics which are destroyed when heated or used in cooking applications. These compounds are of no small significance and contribute directly or indirectly to honey’s many well-known health benefits. Take the active starch-digesting enzyme amylase, for instance, found only in the raw form of honey in a form known as diastase, which is believed to contribute to clearing antigen-antibody immune complexes associated with allergies to pollens, while also reducing mast cell degranulation associated with histamine, and related inflammatory hormone, release linked to allergic symptoms. Also, if it is local honey, it will pick up small amount of local pollen which may help to “immunize,” or desensitize an overly active immune response to these environmental triggers. There is also the enzyme in raw honey known as glucose oxidase, which produces hydrogen peroxide and gluconic acid from glucose. The hydrogen peroxide formed as a result of this enzyme is associated with honey’s well-known wound sterilizing and healing properties.
Honey is also rich in prebiotics, as attributed to some of the oligosaccharides already mentioned (e.g. FOS), and probiotics that contribute to supporting the healthy flora in our gut as well.

Surprising Cancer-Fighting Benefits of Pineapple Enzyme

One of the reasons why conventional cancer treatment is such a dismal failure in the United States is because it relies on chemotherapy.
Chemotherapy drugs are, by their very nature, extremely toxic and typically work against your body's natural ability to fight cancer, e.g. destroying host immunity instead of supporting it. 
One of the biggest drawbacks to chemotherapy is the fact that it destroys healthy cells throughout your body right along with cancer cells, a "side effect" that often leads to accelerated death, not healing. 
Another devastating side effect of chemotherapy is the way it actually supports the more chemo resistant and malignant cell subpopulations within tumors (e.g. cancer stem cells), both killing the more benign cells and/or senescent cells within the tumor that keep it slow-growing, or even harmless.
As a result, this unleashes a more aggressive, treatment-resistant type of cancer to wreak havoc on the body.
A handful of natural compounds have been discovered, however, which exhibit an effect called "selective cytotoxicity."  This means they are able to kill cancer cells while leaving healthy cells and tissue unharmed.
This type of cancer treatment is intelligent, targeted and will not result in the death of the patient from "collateral damage" in what is increasingly a failed war not against the cancer being treated, but the patient's own irreversibly devastated body.

Bromelain in Pineapples Kills Cancer Cells Without Harming You


In tests treating cancer in animals, bromelain was found to be more effective than 5-fluoracil (5-FU) when compared to an untreated control group. 5-FU has been used in the treatment of cancer for over 40 years, but its main problem is that it kills or irreversibly damages healthy cells and tissue as well as cancerous ones. Bromelain was not only found to be more effective but was also many times safer than 5-FU.
Natural compounds, such as bromelain have selective cytotoxity and they are able to kill cancerous cells in a self-disassembly process called apoptosis while leaving healthy cells unharmed. No FDA approved cancer-treating drug on the market can yet emulate this process as chemo-toxic agents such as 5-FU do not behave like natural compounds.
What is Bromelain?

Bromelain is a protease enzyme that is found in the stem and fruit of pineapples. This natural extract has been found to speed healing, acts as an anti-inflammatory medication such as ibuprofen and helps dissipate bruising. Applied topically, it aids the healing of cuts, burns, insect bites and other skin problems.
Bromelain has been used for decades to fight inflammation naturally. It is useful for those suffering from arthritis and can speed up healing associated with surgical procedures. It is very useful for treating sporting injuries including sprains and can help counter pain as it acts as an analgesic.
For digestion, bromelain is a powerful aid to breaking down proteins into peptides and amino acids. It can ease the symptoms of ulcerative colitis and helps the general digestive processes. Studies conducted in Japan showed that taking bromelain helped those who had a wheat allergy.
Another powerful use of bromelain is that it fights blood clotting and is nature’s answer to those taking an aspirin a day to lower the risk of heart attack. Bromelain has been shown to stop blood platelets from sticking together or building up along the walls of blood vessels – both known causes of heart attacks or strokes. .
The discovery of bromelain’s efficacy in the treatment of cancer may yet make it an even more important natural medicine.
Why Pineapples will Never be Used to Treat Cancer in Mainstream Medicine

It is a sad fact of life that medicine research is ruled by profits. It does not benefit Big Pharma to plough money into developing a natural substance, such as bromelain in pineapples, as the resulting therapy would be non-patentable. Even if the treatment is found to be safe and affordable, these complementary treatments are of no interest to medical giants. Unless the government decides to back research and development into such research, bromelain will never become part of the conventional medical establishment. However, there is nothing to prevent individuals from using freely available open research and reports to discover possible natural cancer treatments such as bromelain so that they can make their own informed decisions about their treatment.
Another reason why eating lots of fresh juicy pineapples will not effectively provide a sufficient dose of treatment is that most of the bromelain is found in the core and stem of the pineapple. These are the parts of the fruit that are the most inedible, so these enzymes are used to make homeopathic supplements of bromelain instead.
Bromelain supplements can be found in many forms, including tablets, capsules, powders and topical creams. Taking between 80 and 320mg a day is considered a safe and effective dose.
 Aside from bromelain, other examples of natural compounds that have been found to kill cancer cells without harming healthy cells include:
  • Vitamin C -- Dr. Ronald Hunninghake carried out a 15-year research project called RECNAC (cancer spelled backwards). His groundbreaking research in cell cultures showed that vitamin C was selectively cytotoxic against cancer cells.
  • Eggplant extract: Solasodine rhamnosyl glycosides (BEC), which is a fancy name for extracts from plants of the Solanaceae family, such as eggplant, tomato, potato, Bell peppers, and tobacco, also impact only cancerous cells leaving normal cells alone. Eggplant extract cream appears to be particularly useful in treating skin cancer. Dr. Bill E. Cham, a leading researcher in this area, explains:
  • "The mode of action of SRGs [glycoalkaloids solasodine rhamnosy glycosides (BEC)] is unlike any current antineoplastic [anti-tumor] agent. Specific receptors for the SRGs present only on cancer cells but not normal cells are the first step of events that lead to apoptosis in cancer cells only, and this may explain why during treatment the cancer cells were being eliminated and normal cells were replacing the killed cancer cells with no scar tissue being formed."
  • Turmeric (Curcumin Extract): Of all the natural cancer fighters out there, this spice has been the most intensely researched for exhibiting selective cytotoxicity.ii Remarkably, in a 2011 study published in the Journal of Nutritional Biochemistry, rats administered curcumin, the primary polyphenol in turmeric, saw a decrease in experimentally-induced brain tumors in 9 out of 11 treated, while noting that the curcumin did not affect the viability of brain cells "suggesting that curcumin selectively targets the transformed [cancerous] cells."

20 Healthy Reasons To Enjoy Real Butter

The origins of butter go back thousands of years to when our ancestors first started domesticating animals. In fact, the first written reference to butter was found on a 4500- year old limestone tablet illustrating how butter was made.


The Bible has references to butter as the product of milk from the cow, and of Abraham setting butter and milk from a calf before three angels who appeared to him on the plains of Mamre.
For millennia, people around the globe have prized butter for its health benefits.

So how did butter become a villain in the quest for good health?

At the turn of our century, heart disease in America was rare. By 1960, it was our number one killer. Yet during the same time period, butter consumption had decreased - from eighteen pounds per person per year, to four.
A researcher named Ancel Keys was the first to propose that saturated fat and cholesterol in the diet were to blame for coronary heart disease (CAD).
Numerous subsequent studies costing hundreds of millions of dollars, have failed to conclusively back up this claim.
Yet the notion that a healthy diet is one with minimal fat, particularly saturated fat, has persisted. While Americans drastically reduced their intake of natural animal fats like butter and meat, the processed food industry, particularly the low-fat food industry, proliferated.
When the baby boomers were children, concerned mothers began to replace butter with margarine. The margarine manufacturers told them it was the healthier alternative and mothers believed them. In those days no one asked, "where is the science to prove it? I want to know before I give this man-made, plastized stuff to my children. After all we humans have been eating butter for thousands of years?".
As a result, since the early 1970's, Americans' average saturated fat intake has dropped considerably, while rates of obesity, diabetes, and consequently, heart disease, have surged.
Reducing healthy sources of dietary fat has contributed to a serious decline in our well-being, and those of us that speak out against the anti-fat establishment are still largely ignored .

Is Margarine Better than Butter?

No! This is a tragic myth. Butter is a completely natural food essential to your health - especially when you eat organic. Also, please make the extra effort to obtain high-quality organic, raw butter.
Margarines, on the other hand, are a processed food, created chemically from refined polyunsaturated oils. The process used to make these normally liquid oils into spread-able form is called hydrogenation.
Margarine and similar hydrogenated or processed polyunsaturated oils are potentially more detrimental to your health than any saturated fat.
Take a look at the long list of the benefits you receive when you include it in your diet:

  • Butter is rich in the most easily absorbable form of Vitamin A necessary for thyroid and adrenal health.
  • Contains lauric acid, important in treating fungal infections and candida.
  • Contains lecithin, essential for cholesterol metabolism.
  • Contains anti-oxidants that protect against free radical damage.
  • Has anti-oxidants that protect against weakening arteries.
  • Is a great source of Vitamins E and K.
  • Is a very rich source of the vital mineral selenium.
  • Saturated fats in butter have strong anti-tumor and anti-cancer properties.
  • Butter contains conjugated linoleic acid, which is a potent anti-cancer agent, muscle builder, and immunity booster
  • Vitamin D found in butter is essential to absorption of calcium.
  • Protects against tooth decay.
  • Is your only source of an anti-stiffness factor, which protects against calcification of the joints.
  • Anti-stiffness factor in butter also prevents hardening of the arteries, cataracts, and calcification of the pineal gland.
  • Is a source of Activator X, which helps your body absorb minerals.
  • Is a source of iodine in highly absorbable form.
  • May promote fertility in women.
  • Is a source of quick energy, and is not stored in our bodies adipose tissue.
  • Cholesterol found in butterfat is essential to children's brain and nervous system development.
  • Contains Arachidonic Acid (AA) which plays a role in brain function and is a vital component of cell membranes.
  • Protects against gastrointestinal infections in the very young or the elderly.