I Love Travelling Vol2

Hello readers!

I've been thinking today that, every journey, is a little life.A miniature of life.Moments and emotions that we live, people we meet, places we see, tastes we try, pictures and colours that we see. And probably, just because we live all these compressed within a few days and with the company of our beloved ones, they are engraved forever deep in our soul.
This, is unique and precious.It's a blessing and an amazing memory that follows us for the rest of our lives.
And so it should be for all of us.
I must say that I feel lucky and privilleged to have experienced thousands of such moments in my life.
One of the finest trips I've ever made, was in Paros island.
An impulsive decision, excellent companionship and here we go, sailing to Paros!

Paros in Greece, is among the most popular islands of Cyclades. Located in the heart of the AegeanSea, the island is ideal for young people, romantic couples and families, too.

The Parian traditional villages, particularly Naoussa, Parikia and Lefkes, are perfect samples of Cycladic architecture, with whitewashed sugar houses, paved streets and blue-domed churches.

Páros has a bit of everything you’d expect from an island in the Cyclades archipelago – whitewashed villages, blue-domed churches, blonde-sand beaches, fishing harbours overlooked by taverna tables, plus lively bars and cafés.

From the ring road the views out to sea over dozens of surrounding islands are unbeatable.

Wander through beautiful traditional villages like Náoussa, a colourful village, where the ruins of a Venetian fortress stand at the entrance to its small harbour.

Léfkes is located at the highest point of Páros and enjoys stunning views of the island. The village is set up in the mountains and is surrounded by a rich green landscape. It has very well preserved Cycladic and neoclassical buildings, beautiful squares and narrow marble alleys.

The Museum of Aegean Folk Culture at Léfkes offers a tour of the culture of the Archipelago; discover the Aegean world through its exhibits, which include pieces related to the architecture, traditional trades and geology of the islands.

Márpissa, founded in the 15th century, is a traditional village with a distinctive medieval character. It is located on a hill, a few kilometres away from the famous beaches of Loyarás and Písso Livádi.

You can also visit the impressive Monastery of Ayios Antonios (17th century) on the hill of Kéfalos, where the ruins of a 15th century Venetian castle stand, and enjoy a wonderful view of the sea.

Petaloúdes is an area of stunning beauty near the village of Psychopiana. The habitat is rich in vegetation and running water, with tall plane trees, laurels, wild olive trees, and carob trees covered in ivy that play host to the butterfly species.

Where and how to find a good restaurant?

There must be hundreds of restaurants and taverns on Paros. Some are great, of course, and some aren’t. But how do you recognize a good restaurant before getting disappointed? If you have the possibility, ask someone. We,Greek people are usually very fussy about going to good restaurants and being served fresh food, so we will know. Ask other tourists; surely they will have had some good food somewhere. Preferably, choose restaurants that look clean and tidy, but not necessarily all fancy. Sometimes very simple places have the best food. If you see many people sitting somewhere, especially Greeks, it is most likely to be a good restaurant. (However, this rule applies at Greek eating times - Greeks for example don't usually go out for dinner before 10 pm!)

What to eat ( yammi!)

When the sea meets the earth and the sun generously spreads its grace in winter and summer, taste takes on a new dimension. Saltiness, aroma, sweetness flavors that fill the senses and soar when skillfully combined.  

People invested in all they were given, despite the dry, windblown soil of the Cyclades. They invested in low, special crops, with high tolerance to the sun and heat, which compensated them... tremendously. Eggplant, zucchini, wild greens, green bean and broad bean varieties that thrive and produce delicious and well-known vegetables.

Parian cuisine

Parian cuisine features recipes from the Cyclades. A center of both culture and taste, it comprises oily foods, baked and boiled legumes, many different kinds of "balls" prepared with herbs grown on the island: tomato balls, chickpea balls, zucchini balls, potato balls! Xerotigana (fried dough strips) and pancakes, both sweet and savory.

Meat cooked in a pot or in the oven, festive, stuffed lamb or wonderful combination entrées (vegetables and meat), open and covered pies and, naturally, fish and seafood.

Fish is cooked in a variety of ways. In addition to tasty kakavies (soup), they are grilled, fried, and cooked with vegetables, greens and legumes! Local fish include: gouna (sun dried, salted fish), salatouri (ray salad with a lemon & oil sauce and fresh herbs), mackerel and grilled octopus. And the karavoles (giant snails) have evolved from a humble dish into a gourmet delicacy. Whether boiled with garlic, boubouristi (lightly fried) or stifado (in an onion stew), they are a taste challenge that cannot be ignored.

The dietary habits of Paros are based on the Mediterranean diet. Fruits and vegetables, fish, olive oil, wine, spirits (souma) and dairy products. Fresh xinomyzitha (soft creamy cheese), oil cheese, excellent Gruyère, kefalotiri (salty cheese), bagged cheeses and kopanisti (sharp soft cheese). These cheeses are delightful when served with small koroneikes olives and the renowned rusks of Paros - the ideal companions for souma!

The island also produces aromatic honey, aromatic herbs (oregano, sage, thyme) and capers, while local meats are incomparable in taste and quality. The "meats" of the sea are delicious.

Greek habits:

In Greece we don’t usually order individual dishes except for the main meal. We order a sufficient amount of starters and share them to have a variety. This usually leads to over-eating, as the starters are so delicious that one is more or less full by the time the main meal comes... ;-)

The only problem is that if you are a foreigner you usually read the menu and don’t know half the stuff, so you don’t know what to choose! (It would be even worse if you knew what you were missing...)

Tips: Don’t just stick to the menu if you are in a restaurant. We don’t read menus much; instead we usually ask the chef what is on the menu or go directly into the kitchen to choose. This still happens, so don’t be surprised, but rather flattered, if you are asked into the kitchen! Be open-minded and do so! Sometimes things are not even written on the menu. Ask the waiter or chef for recommendations

Ask for the meal-of-the-day recommendation, which will definitely be fresh.

What about beaches?

The beaches are famous for the exotic water and the golden sand. The beaches on the south eastern side, such as Golden Beach and New Golden Beach, are particularly popular for windsurfing. A nice day trip from the island is the small island of Antiparos, with the crystal beaches and the relaxing atmosphere. 

Meet the villages and, don't forget to try a Mojito!

Sun-drenched beaches, like Chrissí Aktí, Santa Maria and Poúnda, welcome sun-loving visitors who want to enjoy the crystal clear sea, the sun or even their favourite water sports! Every year Chrissí Aktí is the venue for the Windsurfing World Championship. On the sea bed at Alykí beach, to the southwest, you can explore the ruins of an ancient town!

Enjoy the unusual natural landscape with impressive white rock formations on Kolymbíthres beach.

The beach of Kalóyeros, surrounded by red and green clay rocks offers a really effective spa for free! Cover your body with clay and let it dry in the sun; after a while rinse yourself in the sea and your body will feel softer than ever!

I could go on and on, writting about this island!

Unrivalled natural beauty, beaches with crystal clear waters, unrivalled Byzantine footpaths connecting traditional villages and breathtaking landscapes make Páros, located at the heart of the Cyclades, one of the best loved holiday destinations in Greece.

Quote of this post: You must visit Paros!

It's Briam-licious!

Hello readers!

I always had the feeling that Briam is made with vegetables that can not be used alone, which are few. A few aubergines, a few courgettes, a few peppers, a few potatoes. Easy, fast and with all the taste of summer vegetables and aromatic herbs.

Probably, it's an invented food, in order to use the vegetables from the production of the croft that each family retained in the past. What's plenty, is the tomato. The tomato that binds all vegetables together and makes this dish one of the most favorite of the summer!

Ingredients

4 aubergines

4 courgettes

4 large potatoes
6 green bell peppers
4 ripe and tight tomatoes
4 cloves of garlic
2 onions sliced
2 tbsps  chopped mint
2 tbsps basil finely chopped
2 tbsps parsley finely chopped
1 cup olive oil
2 cups water
Himalayan salt
Freshly ground pepper

Instructions

To prepare this delicious briam recipe, start by preparing your vegetables. Peel and cut the potatoes in slices. Wash thoroughly all the vegetables and slice into 1cm slices. Alternatively you can cut the vegetables in chunks. Peel the tomatoes and cut into thin slices.

To bake the briam use a large baking pan, approx. 30x35cm, so that the vegetables are not layered too deep.

Layer the bottom of the pan with sliced tomatoes and season. Place on top the sliced vegetables and seasonings well. Sprinkle with the onion and garlic and top with the rest of the tomatoes. Season well, garnish with chopped parsley and drizzle with olive oil. Add the water.

Cover the briam with aluminum foil and bake in preheated oven at 200C (both top and bottom heating elements on) for 1 1/2 to 2 hours. Uncover the briam halfway through cooking time, toss the vegetables and continue baking until nicely coloured.

Serve this traditional briam dish with salty feta cheese and lots of bread. Enjoy!

Quote of this post: Simplicity is perfection!

BFF's Clay Mask Beauté

Hello readers!

Did you know that, clay has been used in beauty recipes for centuries?

And it’s no secret that Cleopatra loved them, so did Queen Nefertiti. 

It can work wonders on skin and is a great one of the best pick-me-ups for the skin. Especially, clay masks work best on oily or acne-prone skin because they soak up all traces of dirt and grease.

Having amazing medicinal and cosmetic properties, clay is now becoming more and more popular as a rediscovered treatment for numerous skin conditions. 

Good cosmetic clays condition and nourish your skin by removing the dead cells and extracting the extra oils and impurities from the surface of the skin.

And there’s a diy clay mask for every skin type — from one for anti-ageing, to dealing with dryness, treating pimples and controlling acne, cleansing and firming up the skin.

Types Of Clay

Due to the different compositions of their mineral contents, clays come in array of colors, texture and having different properties.

Bentonite clay is the most beneficial of all clays. It has potent absorbing abilities, so can be used to pull out toxins, chemicals, impurities and even heavy metals from the skin. It’s a rich source of skin-friendly minerals like magnesium, silica, and calcium. It also helps to supply oxygen to cells and has an alkalizing effect. You can mix it with healing and antibacterial ingredients to make a mask which can safely and effectively be used for keeping healthy skin.

Others, like French Green clay and Rhassoul clay have properties to absorb excess sebum and therefore are suitable for oily skin. They have magnesium oxide that cleanses the skin and sucks out grease from it.

Red clay is rich in iron oxides that revamp skin cells and brighten the skin.

Here, in my hometown Volos, at Melani- beach in Pelion mountain, we can find natural green clay and turn a day to the sea into a natural SPA!

So, here we are, me and my best friend Kiki, having a natural clay mask and a lot of fun while waiting for the mask to dry!

At this foto you can see us before.....

...and after the clay musk...

Where To Apply And How Often

Don’t smear the clay mask everywhere on your face, confine it to the regions of your cheeks, forehead, nose, and chin avoiding your eyes and lips.  

People having oily skin can use clay masks for 2-3 times a week or so. One can wash the mask with plain water.

You have to be careful because, although no clay mask does not cause any type of skin problems, and can be used to cure acne, you muast use a clay mask with plain water. If a clay mask is used with milk it may cause skin problems. Also, the texture of the clay mask is impervious and if a person scrubs it too much into the skin, it can cause redness.

And yes my dear male readers, clay masks can be used by men!

Men too are in search of means to rein in excess skin oil and unblock the pores. The two key properties of a clay mask are deep cleansing and detoxifying and therefore clay masks are helpful to both women as well as men. Men can use a clay mask one time a week, after shaving and before toning their skin.

How To Make And Use A Clay Mask

 1. Tea Tree Oil And Clay Mask For Acne: Tea tree essential oil has antiseptic properties and is very useful for everything from treating acne to dandruff. Oats has anti-inflammatory qualities and saponins, a cleansing agent, rendering oats ideal for all skin types, including sensitive skin.

You will need:

• Bentonite clay: 1 tablespoon
• Clean water: 1-2 tablespoons (preferably distilled or boiled and cooled water)
• Oat: 1 tablespoon, ground
• Tea tree essential oil: 4 drops

Method: Mix the bentonite clay and oats in a small glass bowl. (Never use a metal utensil or bowl when working with bentonite clay.)  Mix in enough water to make a spreadable paste. Add in 4 drops of tea tree oil and stir with a wooden or plastic spoon thoroughly. Apply to the face (avoiding eyes and lips area) for 10-15 minutes. Rinse off the mask with lukewarm water and a washcloth.

Tip: To grind oats, place the necessary quantity of oats in a spice grinder, blender, or food processor. Pulse oats until coarse and flour-like.

2. Acne-Fighting Honey And Clay Mask: Honey has antibacterial and antioxidant properties; therefore it is ideal for getting natural glow while combating acne and nourishing aging skin as well.

You will need:

• Bentonite clay: 1 tablespoon
• Clean water: 1 table spoon (preferably distilled or boiled and cooled water)
• Organic honey: 1 tablespoon

Method: Mix the bentonite clay, honey, and water. (Don’t use a metal utensil or bowl when working with bentonite clay.) Apply to the face for 10-15 minutes.  Rinse off the mask with lukewarm water and a washcloth.

3. Soothing Yogurt And Clay Mask: Yogurt acts as an exfoliator and can tighten skin pores as it contains natural lactic acid. Yogurt also has anti-bacterial and anti-fungal properties that help to keep blemishes at bay.

You will need:

• Bentonite clay: 1 tablespoon
• Plain yogurt: 1 tablespoon (unflavored and unsweetened)

Method: Mix well the bentonite clay and yogurt. (Don’t use a metal utensil or bowl when working with bentonite clay.) Apply to the face for 10-15 minutes.  Rinse off the mask with lukewarm water and a washcloth.

Natural Beauty Tip: Don’t let clay mask dry fully. There are three phases of a clay mask. 

First is the damp phase where your skin sucks in the beneficial minerals from the outside. 

Second is beginning of the dry phase, which exercises your capillaries and promotes blood flow as the mask cools and contracts.

Third is the dry phase, which sucks out moisture from the surface of your skin, leading to dehydration and irritation. 

Not only does skin then feel dry, tight, and sometimes itchy, but when you offset it by slathering on extra face cream, you’re just smothering your freshly cleansed skin. 

So when you use a clay mask, don’t allow it to reach the flaky stage before you begin rinsing. 

When you begin to see it drying (which usually means it turns lighter in color) but it still feels a bit sticky, it’s time to rinse that sucker off—so it doesn’t suck the life out of your skin.

Quote of this post: Beauty is for Everyone!

4 Dangerous (and Common) Vitamin Fillers You Must Avoid

Despite the decline in health today, the supplement industry is a billion dollar a year business (topping in at $6 billion in 2008.) You would think that with so many people spending their hard earned money on one type of supplement or another, chronic disease would be on the decline. 

Sadly, the rate of chronic disease continues to climb each year.

 Dangerous Vitamin Fillers

So what’s going on here? People are gulping down the vitamins but our health remains in a crisis mode. Some of these vitamins may not be the answer to our health problems and maybe some of these vitamins are actually contributing to our state of declining health.

Do you take a daily vitamin? Are you having your kids take vitamins on a regular basis? Let’s explore a bit more about what we’re really putting into our bodies and learn how to make informed choices so you spend your money on supplements that are actually good for you.

Fillers Found in Vitamins

Before we get into the specific dangerous vitamin fillers let’s talk about fillers in general with supplements. Supplement manufacturers often add in a variety of fillers to their vitamin and mineral supplements for numerous reasons:

• Easier and faster production
• More appealing to the eye (colorants)
• Easier to swallow (coatings)

The reasons for using fillers aside, the real problem lies in how these fillers impact your body and health. Simply put, it’s not good. Just like processed foods being loaded with additives and fillers, the same goes for vitamins. Any supplement that has additives and fillers will be harmful to your health in the same way those processed foods are.

The body doesn’t need or want these ingredients so don’t put them in there. They also block the absorption of nutrients. Now let’s get to the specific problems with certain dangerous fillers.

Dangerous Filler #1: Hydrogenated Oils

That’s right, hydrogenated oils are added to vitamins. These are the same hydrogenated and partially hydrogenated oils I’ve told you to avoid in the foods you eat. These are the oils found in many bakery products as well as highly processed, nutritionally devoid foods.

In fact, it’s been found that partially hydrogenated soybean oil is one of the major fillers in the majority of vitamins sold on the market today.

Partially hydrogenated (and hydrogenated) oils damage the body in numerous ways. They encourage heart problems, strokes, nervous system problems; block the absorption of essential fatty acids, upset blood sugar regulation and more.

You don’t want these in your food and it’s certainly not a good idea to have them in your vitamins.

Dangerous Filler #2: Artificial Colors

Artificial colors are being added to vitamins too. Artificial colors have been linked to problems from cancer to hyperactivity in children. These colors are added to vitamins to make them more appealing to the consumer in hopes this will encourage the sale.

Some of these artificial colors are derived from toxic coal tar. Coal tar is used for a variety of purposes some of which are roofing, outdoor sealants, exterior paints, heating…the list goes on but nothing on the list would indicate in any way that you should consume coal tar.

Dangerous Filler #3: Magnesium Stearate

This is one of the most controversial topics in the supplement world today. Many argue that this toxic ingredient shouldn’t be added to vitamins and is of serious health consequence. On the other side some say that it has not been proven by the scientific community to cause serious health problems in humans – yet.

Again, I urge you to remember that many times the science to back what we suspect can lag behind. It’s vital to make your own informed choices. When it comes to magnesium stearate you should know a few facts.

Magnesium stearate is used as a lubricant so that the vitamins don’t stick to one another or the equipment being used. This is the sole reason that magnesium stearate is used in vitamins.

The controversy surrounds a few studies on magnesium stearate. One study links this compound to creating a suppressed immune system. Other studies show that this ‘chalk’ will create a biofilm in the body. This biofilm blocks the body from absorbing any of the needed nutrients.

 (This is yet another reason why you should rely on whole food sources for nutrients.)

Dangerous Filler #4: Titanium Dioxide

Titanium oxide is a naturally occurring oxide of the element titanium. This widely used mineral is used in vitamins as a pigment. It is also used for this same reason in many cosmetics.

However the research is now showing that exposure to this metal (along with other metals) can lead to problems with the immune function in the body.

If you’re taking a vitamin to improve your health why would you even consider taking one with such a filler as this (or any of the others?) Clearly this is an unnecessary, unhealthy filler ingredient used by the huge vitamin producers in order to sell more of these low quality vitamins.

Choosing Whole Food Vitamin Supplements

When it comes to supplements there are some that are better than others. Steer away from the mass produced vitamins by huge conglomerates (often owned by pharmaceutical companies) and opt for smaller operations that you learn about first.

Look for a company with a philosophy that reflects their genuine interest in improving the health of the nation. Companies exist, do your homework and find one you trust for all of your supplement needs.

Vitamins are No Substitute for a Healthy Diet

There’s no doubt about it no matter how high quality your vitamin or mineral supplement is it’s simply no match for eating straight from nature the way God intended. There’s a reason they are called supplements.

Quote of this post: Eating a whole food diet full of fresh, raw, and local foods is the best way to improve health and fight off disease no matter what. There’s no substitute for the original source.

Sources:

http://articles.mercola.com/sites/articles/archive/2009/04/14/Why-Taking-Supplements-Could-be-Hazardous-to-Your-Health.aspx

Chemtrails And Vaccines

In 1946, future pharmaceutical czar George Merck reported to the US Secretary of War, that he’d managed to weaponize the toxin extracted from the Brucella bacterium and to isolate it into an indestructible crystalline form using only the DNA particles.

Aerial spraying of the crystals via chemtrails was deployed on Chinese and Korean populations during the Korean War. Many veterans of the war later developed Multiple Sclerosis. The army recognized that the MS was Brucella-related and paid the veterans compensation. Although the Brucella mycoplasma can lay dormant for decades, it can be triggered by vaccines. Vaccines have been mandatory in the US military since 1911.

Besides MS, this bacterium has been linked to a variety of diseases including; AIDS, cancer, diabetes, Parkinsons, Alzheimers and arthritis. In 2000, Dr. Charles Engel of the National Institute of Health stated that the brucella mycoplasma was probably responsible for chronic fatigue syndrome and fibromyalgia as well. In addition to the aerosol vector, mosquitoes were heavily tested as pathogen dispersal agents. In the 1950s, the Dominion Parasite Laboratory in Belleville, Canada was raising 100 million mosquitoes per month. They were then shipped to Queens University in Kingston and other facilities where they were infected with the crystalline disease agent.

A large outbreak of chronic fatigue was reported in 1957 in Punta Gorda, Florida. The previous week a huge influx of mosquitoes was reported. The National Institute of Health stated that 450 persons became ill with chronic fatigue within the month. Many such tests have been carried out on civilians over the last 50 years. Dr. Maurice Hilleman, Merck’s current chief virologist, stated recently that the Brucella pathogen is now carried by everyone in North America and possibly the world.

In 1993, Dr. Shyh-Ching Lo, senior researcher at the Armed Forces Institute of Pathology patented several virulent strains of mycoplasma. He stated in his own patents that they cause chronic fatigue syndrome. The Institute is currently reconstructing the 1918 Spanish Flu, inserting it into contemporary flu strains and enhancing its lethality. The Spanish Flu killed 675,000 Americans in the 1918-1919 intervals. Many of the dead were vaccinated soldiers. Anyone born after 1918 has no immunity to the Spanish Flu.

Since 9-11 all US airports have been under military control. According to one credible source, there is a sub-rosa project known as ‘Cloverleaf’ that uses domestic air carriers retrofitted with special tanks to spray civilian populations with a variety of chemicals.

This retired government scientist goes on to say that reconstructed versions of the flu could be inserted into vaccines along with a more benign strain of the inoculum in order to slow the progression of its more deadly component. Chemicals in the chemtrails reported nationwide over the preceding decade, may assist the viral envelope to fuse with lung cells, guaranteeing ease of penetration and infection. People will pass along the flu to others and then start dropping like flies. This will cause a panic demand for more flu shots, thus accelerating the cycle. Persons not so inoculated will be blamed for spreading the disease.

In 2002 the Department of Health and Human Services purchased 286 million doses of vaccine from British supplier Acambis. The Washington Post reported in September of that year that the entire population of the United States could be vaccinated within 5 days. Concomitantly, the Department drafted a law known as The Model Emergency Health Powers Act. The Act can demand that any individual be vaccinated. Failure to comply will be considered a felony.

The latest wonder cure promoted by the medical establishment is genetic vaccines. They are hailed as the last line of defence between humans and mycoplasma. But Dr. Rebecca Carley declares that the DNA components in these vaccines can be incorporated into our own DNA which in turn could cause the extinction of all (vaccinated) life on earth.

At least two dozen microbiologists around the world have died violently in the last few years. Curiously, some of them were working on DNA sequencing. The most famous was Dr. David Kelly who died in July 2003. Working for the Mossad, Kelly orchestrated the defection of Russian microbiologist Vladimir Pasechnik, who had been working on a doomsday biological weapon capable of destroying one third of the planet’s population.

In October 2004, Dmtry Lvov, head of the Russian Virology Institute declared that up to one billion people around the world could die during the next pandemic. It would appear that the human herd is about to be culled in spectacular fashion. For whatever reasons, the dead microbiologists wouldn’t go along with the program.

In order to ensure maximum confusion, an edition of the New York Times from January 2002 reported that the US government had seen fit to declassify hundreds of germ warfare cookbooks. Although Lee Harvey Oswald’s bank account information is sealed for another 50 years, federal agencies have been routinely selling bio warfare documents to researchers through the Internet and even over the telephone.

The Times reported on the dangers of tainted vaccines as far back as February 1962. It turns out that the polio vaccines of the 50s & 60s were virally contaminated with diseased monkey kidney tissue, possibly accounting for the huge spike in cancer cases thereafter.

But vaccines don’t require tainted monkey tissue to be considered dangerous. The Physician’s Desk Reference for 1998 lists any number of toxic vaccine ingredients including; formaldehyde, aluminium, phenoxyethanol (antifreeze) and human diploid cells (from aborted fetal tissue).

In May of 1987 the austere Times of London reported on its front page that the smallpox vaccine administered by the World Health Organization had triggered AIDS. 100 million vaccinated Africans were at risk. Areas with the largest amount of inoculations showed the greatest concentrations of AIDS cases. Robert Gallo was quoted in the article as endorsing the figures and stating that, “AIDS researchers will keep their mouths shut because they are paid to do so.”

In 1992 WHO director David Heymann stated that, “The origin of AIDS is of no importance to science today.” The Times also reported last December that Gulf War Syndrome had been positively linked to vaccines. More than 100,000 veterans currently suffer from the syndrome contracted in 1991 during Desert Storm. 20,000 veterans have died so far. Last March, Haruna Kaita, a pharmaceutical scientist and dean of a Nigerian university took samples of the latest WHO vaccine to India for analysis. Serious contaminants were found including sterility agents.

In 1995 the Catholic charitable organization Human Life International accused the WHO of attempting population control in Africa and elsewhere.

In April 2000 the Observer newspaper reported that the pharmaceutical leviathan GlaxoSmithKline sponsored experiments on children at Incarnation Children’s Center in New York City. Children as young as four were given multi-drug cocktails. In other experiments, six-month old babies were injected with double doses of a measles vaccine. More than 100 orphans and babies were used in 36 experiments.

This sort of experimentation has occurred with increasing frequency. Last year the Environmental Protection Agency received $2.1 million from the American Chemistry Council to conduct studies on children from impoverished families in Duval County, Florida. The children will be exposed to a variety of known toxins over a two year period. The study will determine how chemicals are absorbed, ingested and inhaled by children ranging in age from infants to 3 year olds. For taking part in the study, families will receive $970 and a tee-shirt.

What can be done?

Many parents believe that they cannot enroll their children in school without having them inoculated. But vaccines have always been voluntary. Dr. Zoltan Rona says that parents must demand exemption forms from school administrators. Exemptions can be made for spiritual or religious reasons. Rona states that parents may have to insist on having a vaccination waiver or declination form, and then have it notarized in order to present to school officials.

Also, before consulting a doctor, it may be prudent to consider the prestigious Journal of the American Medical Association vol. 284 July 26, 2000. Therein is stated with astonishing frankness that American medical doctors are responsible for 250,000 deaths per year. Half of these deaths are attributed to the negative effects of wrongfully prescribed drugs. Interestingly, in the opening statement of the Hippocratic Oath, doctors make a declaration to Apollo. In the Greek vernacular, the word Apollo means destroyer (Satan).

It may also be prudent to heed the advice of former National Institute of Health director James Shannon who stated, “The only safe vaccine is the one that is never used” This advice certainly resonated with President George W. Bush. On October 13 of last year in the middle of the US Presidential debates, Bush emphatically declared, “I haven’t got a flu shot and don’t intend to.”

One month later Reuters carried a related and interesting item published in the Proceedings of the National Academy of Sciences. Harvard researcher Gerhard Scheuch stated that nasal inhalation of a simple saline spray can stop the flu virus and tuberculosis dead in their tracks. For reasons perhaps best known to Merck and others, this potentially life-saving information did not receive wide distribution in the popular press.

Saurce:terrapapers.com/

Volos, The Most Beautiful City in Greece!

Hello readers!
I had a gleam concerning my hometown Volos today!
Just take a look at this foto....

Known as Iolkos in ancient Greece, Volos was the mythic home of Jason and his band of Argonauts. These days, Volos is a large and bustling university city on the northern shores of the Pagasitikos Gulf, and its function as the gateway to the Pelion Peninsula and the Sporades Islands draws travellers to the city.

Thanks to its privileged position at the foot of Mt. Pelion on the Pagasitic gulf, it is a good base for enjoying the sea, wooded slopes, and green valleys that surround it. As for the derivation of the word "Volos", which according to a Byzantine historian of the 14th century was called "Golos", there are several theories; the most widely accepted is that it represents a corruption of the Mycenaean Iolkos.

Founded in the mid 19th century, modern Volos is a cheerful , lively town, soundly laid out with pleasant broad streets. 

The waterfront is an ideal spot for a stroll. A modern coastal avenue bustling with life, it is lined with pastry shops, cafes and restaurants. 

From the suburb of Ano Volos, built upon the slopes of Pelion, the Pagasitic gulf and the town below take on another dimension. Volos harbour is particularly active. It is the main export centre of Thessaly and the scene of much commercial and passenger traffic bound for the Sporades Islands, the great ports of the Mediterranean, Syria, and other Middle Eastern cities.

You definitely must come for a visit if you decide to travel in Greece!

Not to mention the absolute beauty of the beaches in Pelion....

Pelion is one of the most wonderful and magical regions in Greece offering a perfect choise for holidays throughout the year. The beautiful Pelion peninsula is situated in the prefecture of Magnesia in Thessaly, Central Greece.

There are 70 villages in Pelion offering all the options depending on the season. From the mountainous villages of Portaria, Makrinitsa, Hania and the ski center of Agriolefkes, to the seaside villages like Agios Ioannis, Kala Nera, Afissos and Platanias there are suggestions throughout the year.

Also known are the wonderful beaches of Pelion offering crystal clear waters, golden and white sand, vegetation near the water and are perfect choices for the summer months.

With it's snow capped mountain, to it's sandy golden beaches, this is an area that you can visit any time of the year.

And don't forget that, the ancient Greek Gods chose Pelion as their holiday house and left Olympus for Pelion in the summer.

So, here I'am, still enjoying summer in my hometown, either by going swimming around it's beautiful beaches.....

Or by going for an icy-cold beer with friends....

...but if friends don't want to drink beer, we choose to go to one of the nundrends "tsipouradika" and drink our local drink, tsipouro, accombanying it with "meze"....

Travellers on their way to Pelion, students, mariners sailing the Aegean, or men and women on business, everyone stops here for the tsipouradika. You’ll find them in every corner of the city, picturesque and authentic.

At lunchtime they fill up with people and you too can take part in the local ritual. Spetsofai (sausages with peppers), wild artichokes, cuttlefish with wild fennel; more than 40 traditional mini dishes make their way onto your table, accompanied by the local drink, which is served in individual 25ml bottles. It is a culinary institution that dates back to the 1930s.

Sometimes though, a freddo capuccino is all we need....

Some of the Sightseeing in Volos:

• The Volos Archaelogical Museum (tel.: (0421)28.563): contains a rich store of finds from the Bronze Age, pottery of the 8th and 5th century BC, and 6th and 5th century sculpture. For example, its collection of Hellenistic grave stelai from Dimitrias is unique; their well preserved paintings are considered among the most important examples of ancient Greek art. 
• Municipal Gallery (tel.:(0421) 25.760): Housed in the Town Hall, it comprises a fine collection of paintings, sculpture, and engravings by modern Greek artists. Home of the folk historian Kitsos Makris (tel.:(0421) 23.778) with works by Theophilos, Christopoulos, Byzantine icons, wood carvings and pottery. 
• Pelion's old fashioned train: This little train which used to connect Volos with Milies has been put back into service over a short portion of the old urban line. It would be running on special occasions. 
• The churches of Agios Konstantinos, Agios Nikolaos, Metamorphosis and the chapel of Agia Triada. At Anakasia, the Theophilos Museum with frescoes by the great folk artist. 
• At Alli Meria, the Velentza bakery with wall paintings by Theophilos. 

Sightseeing in Pelion:

The beautiful peninsula of Pelion is perfect for both winter and summer holidays In Greece. Mountainous scenic villages, lush nature, amazing beaches and interesting sightseeing create the marvelous picture of Pelion. 

Makrinitsa, Milies, Vizitsa and Tsagarada are among the most beautiful villages of Pelion. In fact, in Milies, you can visit the marvelous church of Taxiarches dating back to the 17th century.

The most beautiful beaches of Pelion are found on the eastern side of the peninsula and are famous for their exotic blue-coloured waters. 

Such beaches are Agios Ioannis, Mylopotamos, Papa Nero, Xynovrisi, Agioi Saranta, Chorefto,Fakistra, Damouchari and others. 

Quote of this post: Visiting Volos, will remain engraved in your memory forever!

Heavenly Tiramisù

Well readers, tiramisu's history is almost as foggy as the espresso that gives it its amazing flavor. At the heart of some vigorous debate among Italian dessert lovers, tiramisu definitely got its start in Italy sometime between the early 18 th century and the mid 20 th century. Some say its first incarnation was made to celebrate a visit by the Grand Duke of Tuscany, Cosimo III, to the city of Siena . Since Cosimo passed away in 1723, we can only guess he was fed the cake sometime before that year.

However, other culinary websites and Italian cookbooks place tiramisu's origins as relatively recent as 1971. Tiramisu as we know it today is said to have been created that year in the northern Italian town of Treviso . Even still, the first reference to the dessert doesn't appear in print until 1983.

Ancient origins, modern sweets

Perhaps it's simpler to break down tiramisu's ingredients and examine the dessert's history from a slightly more defined angle. The savoiardi cookies at the heart of this treat have been around since the 15 th century. They get the nickname “ladyfingers” from their long cylindrical shape and are often used as a base for desserts such as fruit or custard trifles.

Savoiardi are said to be named for the northern Italian court where they originated, the Duchy of Savoy. This principality now shares much of its territory with modern-day France , and appropriately enough, the cookies are said to have been first prepared to celebrate a visit to the Duchy by the king of France . Because of their leaven-free nature, ladyfingers became a popular treat for Orthodox Jewish families at Passover.

Espresso also has a storied past. While coffee itself can be traced back hundreds of years, espresso is a relatively recent invention. Created in 1903, when the world seemed to be turning to the modern inclination of wanting everything done better and faster, an Italian businessman named Luigi Bezzera was looking for a way to make coffee brewing less time consuming.

Bezzera created a machine that added intense pressure to the brewing process and extracted more flavor from the beans at the same time. Thanks to the quick brewing process, the liquid that resulted from using this “Fast Coffee Machine”, took on the name espresso, which is Italian for “fast”. It signaled a permanent change to the way Italians drink coffee.

As you're likely already aware, the popularity of espresso has exploded in the United States in the last 20 years. From discount espresso machines like the Bialetti moka pots that are seen in nearly every kitchen in Italy to the ultra-modern Jura Capresso , a freshly made espresso will be the perfect finish to any tiramisu.

A tasty pick me up

One thing we can know for sure about tiramisu is that the Italians have always been aware of the buzz-inducing properties that come with the combination of espresso and sugar. The origins of the word "tiramisu" itself come from two Italian words that literally mean "pull me up" or “pick me up”, Tiramisu. It is thought that the cakes, sans alcohol, were originally made into round shapes and meant for children and the elderly.

Recipe

INGREDIENTS

• 2 cups boiling-hot water
• 3 tablespoons instant-espresso powder
• 1/2 cup plus 1 tablespoon sugar, divided
• 3 tablespoons Tia Maria (coffee liqueur)
• 4 large egg yolks
• 1/3 cup dry Marsala
• 1 pound mascarpone (2 1/2 cups)
• 1 cup chilled heavy cream
• 36 savoiardi (crisp Italian ladyfingers; from two 7-ounce packages)
• Unsweetened cocoa powder for dusting

PREPARATION

• Stir together water, espresso powder, 1 tablespoon sugar, and Tia Maria in a shallow bowl until sugar has dissolved, then cool.
• Beat egg yolks, Marsala, and remaining 1/2 cup sugar in a metal bowl set over a saucepan of barely simmering water using a whisk or handheld electric mixer until tripled in volume, 5 to 8 minutes. Remove bowl from heat. 
• Beat in mascarpone until just combined.
• Beat cream in a large bowl until it holds stiff peaks.
• Fold mascarpone mixture into whipped cream gently but thoroughly.
• Dipping both sides of each ladyfinger into coffee mixture, line bottom of a 13- by 9- by 3-inch baking pan with 18 ladyfingers in 3 rows, trimming edges to fit if necessary. 
• Spread half of mascarpone filling on top. Dip remaining 18 ladyfingers in coffee and arrange over filling in pan.
• Spread remaining mascarpone filling on top and dust with cocoa. Chill, covered, at least 6 hours.
• Let tiramisu stand at room temperature 30 minutes before serving, then dust with more cocoa.

Note:

You can substitute 2 cups freshly brewed espresso for the water and instant-espresso powder.

Tiramisu can be chilled up to 2 days.

• Quote of this post: whether you're in need of a "pick me up", or the perfect finish to a great meal, you can't go wrong with this mysterious, yet heavenly, dessert!
• source: http://www.epicurious.com 
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