Comments for en-gb 30 Sat 30 Aug 2014 19:00:21 GMT+1 A feed of user comments from the page found at The Stainless Steel Cat Looternite (58):Under development? A football? See my sceptical face ->"What shape should we make this *ball* then?" Thu 17 Jun 2010 11:04:48 GMT+1 Redheylin 44 "we may be biologically programmed to prefer sugary and fatty foods (from a time when food was quite scarce) doesn't help matters either..."Naw, it's just a cultural thing left over from, as you suggest, the ice age, I mean the real icy bit, not the bit that's set to finish in 50 years. People find animal-eating disgusting except the odd bits of a select range of animals that they've been habituated to when young. If you give that up for a while, that gets disgusting too. Wed 16 Jun 2010 22:56:35 GMT+1 Redheylin 67 Thanks to Redheylin for the hippie food. Of which I used to be one.Erm, OK. I do have a proper hippie recipe, as it happens, recycling corrugated cardboard soaked in sunflower oil as wholefood pizza. But it's getting hard to find the cardboard. Am at present working on polystyrene recipes and my forthcoming book "100 ways to win love and affection with a 10p packet of noodles". It's all about balancing the ying and the tong, as you may know, especially if you have perused the above-adevertised classics of oriental wisdom, which as a true hippie... but I mean without the LSD. Wed 16 Jun 2010 22:51:04 GMT+1 GotToTheEnd 53Oh, that sense of 'larty'.No, that's David Miliband who last night had Anthony Crosland (!!!!!) as the best Larty Leader the Larty never had.Crosland was to socialism what a fly is to ointment Wed 16 Jun 2010 21:56:38 GMT+1 funnyJoedunn Big Sis, I reckon about this much 1-----------------/----10Thanks for the beans too. I made some burgers and put in some garam masala, garlic paste, tomato puree, ketchup, ground ginger fresh coriander and salt. two big whoppers in the oven right now. Together with chips and some baked beans and poached egg. Mmmm...can't wait. Wed 16 Jun 2010 18:55:34 GMT+1 Big Sister Marks out of ten, Joe? ;o) Wed 16 Jun 2010 17:55:26 GMT+1 funnyJoedunn Annasee, thanks for the recipe. I'm always up for an experiment.Thanks to Redheylin for the hippie food. Of which I used to be one.Thanks Mac A Damia for the entertainment. Good blog today.;-) Wed 16 Jun 2010 17:53:57 GMT+1 Big Sister I wouldn't know, Mack - this is a non-footie household, and my SO supports Scotland [if he supports anything]. Wed 16 Jun 2010 17:37:57 GMT+1 Mack O Damia 64. Big Sister"Hm, wouldn't put anything past 'em, Looternite ;o)" Sure got past the English keeper! Wed 16 Jun 2010 17:28:05 GMT+1 Big Sister Hm, wouldn't put anything past 'em, Looternite ;o) Wed 16 Jun 2010 17:25:10 GMT+1 Looternite 58. The Stainless Steel CatI think you will find that the World Cup ball was not available in the shops as it was underdevelopment by the manufacturer but was available to the Germans for test purposes. Only the Germans had access to the ball before the release date. Hence the suspicion that Germany has an unfair advantage. Wed 16 Jun 2010 17:13:37 GMT+1 Mack O Damia 57. redheylin"Much as I do not like to eat onions by themselves, "Good red ones raw with sharp cheeses, fried with mushrooms, oven-roasted and served whole, certain white (Vidaalia) species simply peeled and eaten raw (or sliced, if you must, and layered with tomatoes and a burger, chopped and omeletted with lox (other smoked fish exist), etc., yes, but the small pickled sort can pass my by.God(s)! I'm hungry! Wed 16 Jun 2010 17:03:49 GMT+1 Mack O Damia 60. redheylinI'm starving! Imagining mashing leftovers to incorporate into burgers! Wed 16 Jun 2010 16:55:30 GMT+1 Redheylin Pesto and Parmesan is quite nice too. Wed 16 Jun 2010 16:48:59 GMT+1 Redheylin "Gently cook till it's all blended, maybe 40 mins or so."You want the liquids blended without smashing up the beans - so frying the spices first, draining and adding the liquid separately to a roux base in the pan makes the thing quite edible in 10 (though probably even nicer the day after, so make too much!)(The lazy single gourmet's guide to the fry up) Wed 16 Jun 2010 16:46:50 GMT+1 The Stainless Steel Cat Seriously?With all the combined wit and wisdom of the England football team* no-one thought to go round the shops and *buy* one of these balls so they could practice with it as much as they liked?* Ah... never mind. Wed 16 Jun 2010 16:42:46 GMT+1 Redheylin "Just try for a moment and imagine a world without onions (and their kin)....."Much as I do not like to eat onions by themselves, apart from small ones pickled, they are a brilliant base, seasoning and sulphur source - that goes for garlic double. I am glad you liked the fried flour roux variation. Anna's refined Boston variation above shows the popularity of the onion method - a can of beans in water has certain advantages, but I did not go into that, I was just thinking of your ordinary BB (sometimes I wash them out, sometimes use the liquid as stock). The matter of fat and different kinds of sugar was raised too but... you can see how to use my version: first I would fry the spices first while the pan was warming then the onions, but before I added the tomatoes I'd drain the fat into the front of the tilted pan and make a toasted paste with the flour to which I'd slowly add the liquid of the beans and tomatoes stirring constantly so as not to be lumpy, which is what you don't want. Wed 16 Jun 2010 16:37:07 GMT+1 Mack O Damia I thought that at the end of the list, I was going to learn that the drink was Adam's Ale. That's my health drink. Wed 16 Jun 2010 16:13:36 GMT+1 mittfh Anyone fancy a new super-duper health drink?"It, with effects of both preventive and curative treatment, helps improve mental and retentive faculties by multiplying brain cells."It also protects skin from wrinkles and black spots and prevents such geriatric diseases as cerebral haemorrhage, myocardium and brain infarction by removing acid effete matters in time."It, much higher than quality cosmetics in anti-oxidation capacity, is efficacious for different skin diseases, including allergic dermatitis. It also makes skin fair."The drink has no side-effect." Apparently the drink "proved efficacious among workers of such industrial establishments as thermal power station and smeltery and at medical institutions". The secret ingredient? 60 kinds of "microelements" extracted from more than 30 species of plants. If the language used in the press release seems slightly suspect, you may be interested / surprised to know that the drink was developed in North Korea...Source: Wed 16 Jun 2010 16:05:30 GMT+1 Mack O Damia 52. mittfh"New Scientist"Thanks for that. Very good article and links onward.;-) Wed 16 Jun 2010 16:00:15 GMT+1 Big Sister EtE, how dare you call Diane 'Larty'.Larty-dah! Wed 16 Jun 2010 15:52:19 GMT+1 mittfh New Scientist magazine has now taken a look at the Vuvuzela issue: Wed 16 Jun 2010 15:40:29 GMT+1 GotToTheEnd Larty = Labour Party. Larty Leader = Dianne Abbott. Wed 16 Jun 2010 15:28:02 GMT+1 Mack O Damia 44. mittfh"Of course, the fact we may be biologically programmed to prefer sugary and fatty foods (from a time when food was quite scarce) doesn't help matters either..."A 21st century market for a species adapted to scarcity? You bet. It's questionable whether the invention of agriculture was an altogether good thing. Wed 16 Jun 2010 15:25:58 GMT+1 GiulioNapolitani Looking on the bright side, I suppose that once we have a nice, simple traffic light system, HMG can whack a massive "junk food tax" on everything with a red label. Wed 16 Jun 2010 15:19:43 GMT+1 Mack O Damia 39. jonathanmorse"If some of these ingredients are harmful then the product should attract a red label."Spot on. Wed 16 Jun 2010 15:19:18 GMT+1 Mack O Damia 37. ExpectingtheEnd"My son, ....joint fest,"Hmmmmm! Now where did I...... Wed 16 Jun 2010 15:15:50 GMT+1 Mack O Damia 35. redheylin"you might fry the onion, collect the oil in an empty corner of the frying pan, add a spoonful of flour and toast gently one minute th...."Stop! I'm drooling into my beard!Just try for a moment and imagine a world without onions (and their kin)..............Intolerable! Wed 16 Jun 2010 15:13:14 GMT+1 annasee Boston baked Beans: (make up your own quantities, this is a very rough guide...)2 cups of cooked beans of a suitable variety - haricot is traditional, Fry one medium finely chopped onion in a couple of tablespoons butter in a large pan. Add small cooked bacon pieces if you want, along with a 1/4 tsp ground cloves, 1 tsp dry mustard, 1 tb molasses or treacle. Add the beans & a tin of chopped tomatoes. Gently cook till it's all blended, maybe 40 mins or so.Add salt & pepper to taste. Enjoy with a clear conscience, no food labelling required! Wed 16 Jun 2010 15:09:06 GMT+1 mittfh Post 39 (jonathanmorse)Making foodstuffs taste sweet is probably an ongoing dilemma for food producers. On the one hand, sugar is supposed to be really unhealthy (never mind rotting the teeth - remember those campaigns?); yet on the other hand there's a growing collection of conspiracy theories as to the dire medical consequences of consuming artificial sweeteners (even though, being on average 200x sweeter than sugar, they are present in miniscule quantities). And people are still drawn to sweet foods - breakfast cereals are a prime example. Just how much effort does it take to sprinkle sugar over a bowl of cereal? Hardly any - yet cereals with a conspicuous dollop of the stuff pre-added are still very popular (although IIRC not advertised as widely as 'plain' cereals e.g. crisped rice, shredded lattice 'parcels' of bran).Another case in point could be salad cream vs. mayonnaise. Both will be nice large red blocks, but full strength salad cream is about 26% fat, compared to 80% fat with full strength mayonnaise, and 40% for 'light' mayonnaise. OK, they have different tastes and compositions, but since their areas of usage overlap, not many people would realise that a bottle of full strength salad cream is significantly less unhealthy than a jar of 'light' mayonnaise.Of course, the fact we may be biologically programmed to prefer sugary and fatty foods (from a time when food was quite scarce) doesn't help matters either... Wed 16 Jun 2010 13:55:20 GMT+1 mittfh A couple of things that don't help with the traffic light labelling - it's all based on percentages (i.e. the number of grams of X substance per 100g), portion size only coming into it if the portion is larger than 100g. So, for example, a 50g chocolate bar might be a sea of red, yet contains a smaller quantity of sugar / salt / fat than a 300g pasta salad.It's also interesting that the FSA technical guidance (available from their website and contains the criteria for each colour) doesn't apply to calories, yet manufacturers label up calories with the red / amber / green labelling as well...The technical guidance is also interesting for another reason - for drinks it goes by volume rather than weight, but presumably assumes drinks are quite dense as the criteria appears tougher. Wed 16 Jun 2010 13:46:21 GMT+1 GotToTheEnd Obviously and tragically beyond belief, the Bloody Sunday slaughter and murder, the appaling loss of life, was also for so many the day of lost innocence about the true nature of the British state.There were others of course.For me it was the way the Gaitskellite Larty insisted on keeping barbaric nuclear weapons.For many it was the Blair ignoral of the 3 million strong anti - Iraq War demonstrationElectoral betreayal by the Lib Dems over Trident, cuts and elctoral reform seem small beer by comparison.But betrayal does erode trust. And eroded trust is what the British state in its cruellest phases trades on.People who trust in love do not shoot peaceful demonstrators in the back or kill peasant farmers in Afghanistan. If such killers know love at all, it is purely physical, visceral, without spiritual or emotional beauty. Indeed with little physical beauty either.The British state is always in a state of self proclaimed amelioration.Imperialism? Behind us.Foreign misadventures? A thing of the past.Look at the way we are apologising for Bloody Sunday.A good time to do something particularly disgusting somewhere else if I know my Brtish state. AFGHANISTAN, I should think. Wed 16 Jun 2010 13:31:19 GMT+1 Jonathan Morse Farming Today keeps going on about origins on Food Labeling, producers who try to make their food in one place then imply it's from somewhere else which might attract more customers. So you don't need British farm products, they say, for products assembled in UK factories to be labelled British. The proposed EU regs may require producers to make the distinction, the producers oppose this, they claim because it might confuse their customers, could it be because those confused customers might stop buying their product which they thought supported British farmers and choose something that does. Wed 16 Jun 2010 13:05:03 GMT+1 Lady_Sue mittfh: interesting link about the three lions badge - quite endearing. An indicator as to how long it has been since England won the World Cup?I love the 'History of the World' programme! One of the best things on R4 - am quite addicted. Wed 16 Jun 2010 12:58:38 GMT+1 Jonathan Morse They don't like the traffic light labelling system as they don't want the products their pushing having a red label.Supposedly salt and sugar are often added to food to make it more rewarding to eat so you buy more - it's not so much putting rubbish in as making the food almost addictive so you come back and buy more. If some of these ingredients are harmful then the product should attract a red label. Wed 16 Jun 2010 12:54:58 GMT+1 mittfh Oh dear. Even archaeologists are now using their finds as an excuse to hype up England's expectations in the World Cup...Next thing you know, it'll be a late entrant into this programme...#hateworldcup Wed 16 Jun 2010 12:46:06 GMT+1 GotToTheEnd My son, whom I've now caught up with after his birthday/USA-UK football match joint fest, says you really couldn't hear the vuvuzelas at the games themselves, like you can on TV.Looternite pointed out there's very few to be seen on TV in the background, blowin' 'em at games. Resonances in the stadiums? Too many dissimilarities? In the Commentary Boxes? Surely not. Effects microphones?Some filter in the broadcasting method? Some frequency translation-retranslation that favours vuvezela sound?C'mon you scientists, give us the mega hurts trooth. Wed 16 Jun 2010 12:29:29 GMT+1 GotToTheEnd A million brain cells every dayPick up their roots and die awayBeanz Meanz Bad Dreamz.In L*dls they sell baked beanz which are a different variety - a round bean with a less cloying flavour.Really nice. Wed 16 Jun 2010 12:09:31 GMT+1 Redheylin It still makes sense to buy reduced sugar/salt beans beCAUSE; if you really cannot get used to them without (often too sweet for me), there's nothing to stop you putting a little bit back. And then, when you've had enough of that, you can use salt butter or mature grated cheese - you can still add sugar and MSG if you really want. And then you might even try adding soy sauce or pesto or garlic paste or a seasoning cube instead. Or, you might fry an onion, maybe with a bit of masala, and then dump the beans into it for a minute. OR, you might fry the onion, collect the oil in an empty corner of the frying pan, add a spoonful of flour and toast gently one minute then slowly strain the liquid from the cheaper beans into it, stirring thoroughly to form a tomato roux which you then mix the onions into before adding the strained beans. Or there's spaghetti Wed 16 Jun 2010 12:08:14 GMT+1 GotToTheEnd Yvette Cooper is pointing out that this Lib Dem Con set-up thinks unemployment is the price worth paying for budgetry cuts.Cuts cause unemployment whcih causes more governement spending which justifies more cuts which...We wind up with 5 million unemployed, low taxes, purely to pay for reduced unemployment benefits and labour so cheap, profits are through the roof. Wed 16 Jun 2010 11:57:52 GMT+1 Mack O Damia 32. funnyJoedunn"making my own at home buying the individual ingredients"The problem with many burgers is the perceived need to be "100% beef", which, of course, includes everything but the "Mooo!".A good burger can have many non-beef ingredients, including egg, breadcrumbs, spices (I love cumin), onion, mashed leftover beans, etc., etc. Choosing good meat ensures a good burger, so if possible, it should be local and organic. Fortunately, almost all the flesh I eat may well have grazed on fields I have searched for mushrooms.....(cue idyllic shepherd's flute music...);-) Wed 16 Jun 2010 11:16:12 GMT+1 funnyJoedunn TM (30)I suppose the think I'd like to know is,(and from what I remember, Mcds burgers used to taste really nice, would making my own at home buying the individual ingredients be healthier for me. I intend making home made burgers for tea. Wed 16 Jun 2010 11:01:03 GMT+1 MoC I must admit the most hilarious aspect for me of the "Lobbying the EU bods" item was listening to Ferrero's (UK I think) PR rep who obviously is employed by a top-notch company. He sounded like some posh toff minor aristo "fnaar, fnaar, fnaar" with a zero score for content. I couldn't help but wonder what the composition of his diet was.... I'm thinking: nursery school dinners, washed down with the best claret and followed by a large snifter of cognac. Wed 16 Jun 2010 10:57:05 GMT+1 Trevor Mansell I doubt if labelling products will change anyone's eating habits. A balanced diet is the answer. A bit of junk food now and then does no harm, eating it to excess is the problem. I actually had a Mc******s burger last week, the first in over a year. Quite enjoyed it as well. Wed 16 Jun 2010 10:32:18 GMT+1 Looternite I always check the labels and I think the traffic light system works well.What I have suggested many times is that salt should be removed from items that do not need salt ie breakfast cereal and salt should be reduced to the minimum in items like bacon.As Lepus_Madidus #4 points out salt is in our bread and needs to be looked at the levels required for the bread making and not just used to increase shelf life.Resturants and takeaways should also be covered by food labelling, minimum would be a traffic light system. Then there is the origins of the main ingredients, afterall many of these places tell you where the wine and bottled water come from and yet the meat could easily be shipped across the planet before it ends up on the plate.So labelling is important but also EU wide action on Salt, Sugar and Fat levels in our diets. Wed 16 Jun 2010 10:30:27 GMT+1 Mack O Damia 15. Big Sister"I am, however, trying to develop a taste for 'less' salt as I know it is better for me ...use the best bread you can avoid."A couple of weeks declining to add salt seems to re-train one's tastebuds, just as the Vet assured me,As to beans on toast (which I hate), it constitutes one of many fortunate and 'complementary' combinations of protien types - cereal and pulse, whereby the body is enabled to make more efficient use. Such conscious dietary construction is discussed at length in "Diet for a Small Planet", q.v. Wed 16 Jun 2010 10:25:14 GMT+1 funnyJoedunn Big Sis (15)Thanks for the infromative info. I know now.I have a friend who tops the beans on toast with a grated cheese and a dash of (as Kieth Floyd would say) Worcester-sester-shire sauce. Wed 16 Jun 2010 10:17:48 GMT+1 Looternite Beans, Beans are good for your heart,The more you eat the more you ----- can't remember the rest. Wed 16 Jun 2010 10:15:17 GMT+1 Mack O Damia 7. funnyJoedunn"to find (with the help of a magnifying glass) the crap it contains..."Why not look on the positive side and appreciate the tremendous advance in printing technology!;-) Wed 16 Jun 2010 10:14:45 GMT+1 funnyJoedunn Annasee (21)Yes please! Wed 16 Jun 2010 10:13:34 GMT+1 Mack O Damia 3. funnyJoedunn"Caution this post may have been prepared by someone whose nuts."U2? Wed 16 Jun 2010 10:11:03 GMT+1 Lepus_Madidus Unemployment up 23,000?There's an agency advertising a role that I like the look of. I think I've had an interview with the same employer before via a different agency, but I failed as I may have demonstrated slightly too much of the sought after flair. My off the wall humour in the tall, windowless office may have missed the mark.The advert has the wrong spelling for one word, and splits one eight letter word into two four letter words?Should I be put off that the agency can't get even check basic spelling in a 130 word job advert? Would it put you off? Wed 16 Jun 2010 09:45:53 GMT+1 annasee Well if we're discussing beans (as opposed to bean-counting...) I have a really good recipe that tastes better than any bought beans. I expect it would freeze well too, and you know exactly what is in it.Want me to put it on here? (Mods permitting, of course) Wed 16 Jun 2010 09:43:10 GMT+1 Lepus_Madidus 7, So removing the salt and sugar means the flavour takes a hit?Isn't the answer an additional colour coded label that indicates taste? Brown could be one colour, but I'm not sure what colour could be used to indicate a nice taste?How is the traffic light labeling on food going to work for the colour blind? It's a cunning ploy to breed out the colour blindness gene by getting them to eat all the really unhealthy food?9, Big Sister, which supermarket has a tie in with the National Lottery? I've had two tins of Heinz in the last few days I think 1/2 a tin may have gone atop 2 slices of cheese on toast. Wed 16 Jun 2010 09:23:36 GMT+1 Lady_Sue Baked beans. Ugh. The one thing I simply can't eat. Whoops! From Eddie's intro: "if you want to simply drone on about something, please try somewhere else." Suspect "beans" might fall under that category. Wed 16 Jun 2010 09:22:41 GMT+1 Lepus_Madidus P Nutt, #2, NFN? Wed 16 Jun 2010 09:10:51 GMT+1 Big Sister Doh! Second to last sentence. Two avoids? Whatever was I thinking .... second one should read 'afford'!I think I'll go back to bed. Wed 16 Jun 2010 09:06:38 GMT+1 Big Sister Line 6 - for 'their' substitute 'they are'.Flying finger syndrome. Wed 16 Jun 2010 09:05:35 GMT+1 Big Sister Joe: Truth to tell, I do like beans of all kinds, partly because (like so many children) our working mum fed us them as an easy, cheap snack and partly because I lived for quite a while in a culture which appreciated different beans in a way that we're only just learning to do here. But these beans come from S*********s, otherwise known as 'not-T*sco* and noted for their natty(!) aubergine, blue and orange uniform. I should add that, although their low salt, I do tend to add a little to them, but that also goes back to the years spent in the 'bean' country, where everything is always well salted. I am, however, trying to develop a taste for 'less' salt as I know it is better for me ...But, back to beans on toast. The other ingredient of the dish, buttered toast, is also something that needs careful consideration, for not all bread toasts in the right way. Avoid, if you can, the sliced packaged variety and use the best bread you can avoid. I wonder if Egon Ronay had a view on all this? Wed 16 Jun 2010 09:04:34 GMT+1 Lepus_Madidus How does the findings of the Saville inquiry into Bloody Sunday compare with: the outing of Bradley Manning? how does that square with the police getting sniffy about being filmed at demonstrations and hiding their shoulder badge numbers? Wed 16 Jun 2010 08:59:39 GMT+1 Lepus_Madidus Beans? Can't Eddie get the delectable Nigella on to tell us about a nice bean and push her Nigella 'App'? Wed 16 Jun 2010 08:53:01 GMT+1 funnyJoedunn Big Sis (10)Like I said, it can also cause incoherent blogging ;-)Please do give me a bit more of a clue about the beans. I'm searching for a nice tasting one. Baked beans on toast...Mmm. Ages since I just had that. One of the best meals for you I shouldn't wonder. Afraid I tend to get enticed by the deliberate exotica. If you can call it that...which I don't. But do prey tell...beans? Wed 16 Jun 2010 08:51:40 GMT+1 Lepus_Madidus I'm incoherent or diversified? Wed 16 Jun 2010 08:46:55 GMT+1 Big Sister I don't know how 'real' came out in the first line when I thought I'd typed 'reveal' ;o) Wed 16 Jun 2010 08:44:13 GMT+1 Big Sister fjd: I hope this doesn't real too much about myself, but I do like baked beans (no, not all the time, but on toast for lunch occasionally - mmm!) and I always use a supermarket brand (the one that has an involvement with the National Gallery) which is reduced everything. I do this because I hope it is better for me, but also because I find them quite delicious. I've tried other makes/supermarket own brands, and none come close. I wonder who really makes them? Wed 16 Jun 2010 08:43:35 GMT+1 funnyJoedunn It can also cause you to write incoherent posts on a blog. Wed 16 Jun 2010 08:39:21 GMT+1 funnyJoedunn Lepus (4)People have differing views on this and they prefer them to read the label (using a magnifying glass) and make their own minds up. Seriously though, one of my local outlets has had to start putting a branded tin of beans on permanent offer because they too most of the sugar nd salt our of it. And you see, here lies the dichotomy. If you take the crap out of food, the food tastes like crap. We've become so used to it tasting the way it does. However, I think it would be a start to actually stop them making all those health claims emblazoned on the front of packets on to find (with the help of a magnifying glass) the crap it contains where the packaging wrap glues together and overlaps so your none the wiser. Wed 16 Jun 2010 08:37:31 GMT+1 Lepus_Madidus The smoking ban has reduced the number of attacks? are those that think uncontrolled immigration is wholly good smoking? Wed 16 Jun 2010 08:32:17 GMT+1 jonnie I listened to the chap on 'Today' - I think he was from the foods standards comittee, who didn't seem to clarify why he was against the 'Traffic light labelling' idea on produce.I'm still a little confused about this as others may be - perhaps Eddie can get down to the nitty gritty of it all? Wed 16 Jun 2010 08:31:35 GMT+1 Lepus_Madidus 'Ambassador, you're spoiling us with your traffic light system'?Ferrero Rocher is a food?While we're on the issue of food and health has anything happened yet about getting the bread making conglomerates to reduce the amount of salt in their loaves? Wed 16 Jun 2010 08:26:32 GMT+1 funnyJoedunn Food industry labelling.They know, you know, and I certainly know that they don't want you to know what type of and how much bad crap they ram into what passes as food in supermarkets. They want you to remain and even become more confused about whats in it by advocating a labelling system that is specifically designed to do this in my opinion. Which one of you starting to prepare a meal using three or four different ingredients combined together actually read the labels calculate (if you can) the RDA on each ingredient and if one of those nastys is over the limit, (and remember this is just one meal not the days full amount of food), you scrap that meal idea and have a banana or some other alternative instead without the crap in it. Let alone trying to work all this out as your buying from the supermarket shelf? As far as I am concerned they can label the stuff real bad crap, just crap, not so bad crap, fruit and veg. We know whats bad for us just like we knew that smoking was bad for us. It took the government through legislation to begin to ban it. People may have differing views but, crap still remains crap after processing and even sticking a letter from the Greek alphabet on the packet with a number 3 or 6 behind It. It will still remain Greek to most people. No, I prefer the craponological system.Caution this post may have been prepared by someone whose nuts. Wed 16 Jun 2010 08:15:08 GMT+1 DiY No, you do not put it up your nose!! Wed 16 Jun 2010 08:02:59 GMT+1 Lepus_Madidus police officer misusing data and computer systems?Is it time there was a minimum tariff for any state employee abusing confidential data? When existing data systems are routinely abused what chance was there that the ID Card system would have been snooper resistant?Perhaps all men are sex crazed deviants that should be registered whether they have access to school kids or not? Wed 16 Jun 2010 07:56:30 GMT+1