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Sunday, May 20, 2012

Why the hold up on this agricultural breakthrough that could save lives? Being green is never having to say you are sorry.

6 comments:

  1. Your web site locks up my entire computer when I access it through Internet Explorer. The only fix was a hard re-start. This has happened on two different computers and two different versions of IE. Access through Safari is OK.

    This might be costing you some traffic.

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    1. Thanks for the heads up. I wonder why that is. I will let blogger know. Maybe it is a glitch that can be fixed.

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    2. The problem may be Explorer not supporting Blogger any more. I am not sure what the beef is between Microsoft and Google. But Chrome and Safari will work. I can view the page on Explorer but I cannot edit it on Explorer. Do you have a new version or is it older?

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  2. Interesting. "Curried" rice, dry or wet, if a hot curry is used, is "naturally" enhanced with both vitamin A and vitamin C. And it is yellow in hue. I've been eating various curries ever since stints in S. E. Asia and Korea. If given "yellow" rice I'd still add curry.

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    1. OMG ... please don't tell the FDA, and various "green" regulators that I eat "enhanced rice." "Enhanced rice" has been around and utilized for a couple thousand years now. The fact we've improved the process efficiency doesn't change that fact. It's truly scary when such ignorance guides our "rule makers."

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    2. I have no idea what this yellow rice tastes like. I assume it is similar to white rice. The beta carotene is not going to substitute for curry or saffron.

      It is strange how these green regulators have to get involved in everything and many of them have no clue on what they are regulating. Manipulating genes? We have been doing that since paleolithic times.

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