From: Bill Bonde {Colourless green ideas don't sleep furiously) on

Mxsmanic wrote:
> Bill Bonde {Colourless green ideas don't sleep furiously) writes:
> > You can't be serious. They are on their phones talking to someone.
> People on phones are just as real as people in person.
People on usenet are just as real as people on the phone. Is there
a point?

> > They aren't saying high to passers-by. That's what happens in the
> > rural setting.
> In the rural setting, you hardly ever see anyone at all.
While this is possible, the reality is that you are likely to see
people regularly, just not hundreds at a time.

> > They know each other!
> A lot of people in big cities know each other. A typical big city contains
> thousands of tiny neighborhoods in which a great many people know each other.
People not even talking to their neighbours is actually rather

"Gonna take a sedimental journey", what Old Man River actually
From: EvelynVogtGamble(Divamanque) on

Earl Evleth wrote:
> On 31/01/10 13:12, in article
> 25c0729a-8148-4d11-9f5c-644280604dea(a), "zwart
> geld" <michaelnewport(a)> wrote:
>>>> they let dogs in the resto ?
>>> For sure. At our favorite local restaurant, the owners themselves have a
>>> dog, a Yorkie named Divine, who is present and greets the patrons. She and
>>> our Britanie have decided on mutually ignoring each other, that is how they
>>> have settled the "top dog" issue.
>>> Donna Evleth
>> do you let your dog lick the plates ;-)
> Only at home, it makes washing them easier.
> But not in the restaurants but they are often given tidbits.
> I had a colleague, in France, who had two dachshunds, Gunther and Henri.
> He was unmarried and took his dogs with him to restaurants.
> Somebody told the story that once he was in a restaurant
> in Normandy alone with his dogs. When the waiter took his order
> he ordered two orders of Sole � la Normande. The waiter looked
> confused, why two orders? My colleague pointed to his dogs.
> Gunther and Henri were nasty little dachshunds who always
> barked at me (a fellow dachshund owner, ours was named Otto)
> when I passed my colleague's office door. They eventually
> went to doggy heaven and he replaced them with two equally
> as nasty pugs who would jump at my lap, stare me in the face
> and growl. My colleague was also a bit nasty so I figured
> the dog's were merely matching their master.

IMO, one of the nicest differences between European and American
restaurants is the fact that dogs are allowed in Europe. Usually the
dogs lie quietly under the table (and is better behaved that most
children in American restaurants). I once enjoyed a delightful
conversation with a woman at a neighboring table in a Brussels
restaurant, triggered by her miniature poodle in its carrier. (She
worked for the UN, and welcomed the chance to practice her English with me.)
From: Mr Q. Z. Diablo on
On 2010-01-31, Magda <no-spam(a)> unwisely decided to post the following to Usenet:
> On Sun, 31 Jan 2010 21:34:52 +0000, in, John Rennie
><john-rennie(a)> arranged some electrons, so they looked like this:
> ... You are an abusive person aren't you, Magda?
> No, dahhhhhhhhling - Billy Stupid is.
> He can't even read, for heavens' sake!

Strange how the r.t.e. crowd are consistently more abusive and unpleasant than
the a.a.d-p. crowd ...

"Who gets a hard-on during Kwanzaa? Nobody!"
- Dan Savage
From: EvelynVogtGamble(Divamanque) on

John Rennie wrote:
> Mxsmanic wrote:
>> Earl Evleth writes:
>>> In industrial societies. In 3rd world countries in which
>>> the per capital income of the lowest elements of the society
>>> are less than $2/day, food is the major "budget" item.
>> It is the same for me in the industrialized world. I'm continually
>> amazed by
>> how much money buying groceries consumes.
> I'm surprised at that. Generally in the western world anyway
> food has become cheaper and cheaper

Really? To which part of "the western world" do you refer? In the
U.S., even "junk food" prices have skyrocketed over the past few years.
Meat and fresh produce engender fresh "sticker shock", on nearly every
visit to the supermarket!
From: Bill Bonde {Colourless green ideas don't sleep furiously) on

Mxsmanic wrote:
> Bill Bonde {Colourless green ideas don't sleep furiously) writes:
> > Complex carbs take longer to digest, giving you energy over a
> > longer period. When backpacking, I'd avoid the simple surgars until
> > the end when I needed quick short term energy for the final push.
> All carbohydrates are digested very rapidly. Fats and proteins take much more
> time and do not produce the massive spikes in blood glucose that carbohydrate
> loads can produce.
Complex carbs take longer to disgest. Go eat table sugar and try to
sustain effort over hours. See infra "glycemic index" and "carbo
#begin quote
The glycemic index, glycaemic index, or GI is a measure of the
effects of carbohydrates on blood sugar levels.[citation needed]
Carbohydrates that break down quickly during digestion and release
glucose rapidly into the bloodstream have a high GI; carbohydrates
that break down more slowly, releasing glucose more gradually into
the bloodstream, have a low GI. The concept was developed by Dr.
David J. Jenkins and colleagues[1] in 1980�1981 at the University
of Toronto in their research to find out which foods were best for
people with diabetes.

A lower glycemic index suggests slower rates of digestion and
absorption of the foods' carbohydrates and may also indicate
greater extraction from the liver and periphery of the products of
carbohydrate digestion. A lower glycemic response usually equates
to a lower insulin demand but not always, and may improve long-term
blood glucose control and blood lipids. The insulin index is also
useful, as it provides a direct measure of the insulin response to
a food.

The glycemic index of a food is defined as the area under the two
hour blood glucose response curve (AUC) following the ingestion of
a fixed portion of carbohydrate (usually 50 g). The AUC of the test
food is divided by the AUC of the standard (either glucose or white
bread, giving two different definitions) and multiplied by 100. The
average GI value is calculated from data collected in 10 human
subjects. Both the standard and test food must contain an equal
amount of available carbohydrate. The result gives a relative
ranking for each tested food.[2]

The current validated methods use glucose as the reference food,
giving it a glycemic index value of 100 by definition. This has the
advantages of being universal and producing maximum GI values of
approximately 100. White bread can also be used as a reference
food, giving a different set of GI values (if white bread = 100,
then glucose ? 140). For people whose staple carbohydrate source is
white bread, this has the advantage of conveying directly whether
replacement of the dietary staple with a different food would
result in faster or slower blood glucose response.
#end quote
#begin quote
Carbohydrate loading, commonly referred to as carbo-loading or
carb-loading, is a strategy used by endurance athletes such as
marathon runners to maximize the storage of glycogen (or energy) in
the muscles.

Carbohydrate loading is generally recommended for endurance events
lasting longer than 90 minutes.[citation needed] For many endurance
athletes the foods of choice for carbo-loading are those of low
glycemic indices due to their minimal effect on serum glucose
levels. Low glycemic foods commonly include fruits, vegetables,
whole wheat pasta and grains. Because of this, hundreds of
marathons and triathlons have large pasta dinners the night before
the race.
#end quote

"Gonna take a sedimental journey", what Old Man River actually