Numerous studies suggest that eating whole grains contributes to better health, and may help protect against cancer, cardiovascular disease, diabetes, and obesity. The USDA recommends consuming three servings of whole grains each day, but most Americans fall short of that goal, consuming and average of only 1 serving per day.

Whole grains and cancer

Substantial scientific evidence indicates that whole grains reduce cancer risk. The key cancer-fighting agents in whole grains are dietary fiber. Additional studies have found that higher serum insulin levels are associated with increased risk of colon, breast, and possibly other cancers - and whole grains appear to reduce these insulin levels.

Dietary factors, such as fiber, vitamin B6 and phytoestrogen intake, and lifestyle factors such as exercise, smoking and alcohol use do not by themselves explain the apparent cancer-fighting affect, suggesting that it is the whole-grain “package” that is effective.

Whole grains also provide selenium, though selenium content of grains varies depending on soil selenium content. One clinical trial using a dose of 200 mg/day of selenium in 1,312 patients, found a 37% reduction in cancer incidence and a 50% reduction in cancer mortality, including substantial reductions in lung, prostate and colorectal cancers (Clark et al, 1996).

Vitamin E, which is found in whole grains, is believed to be a cancer inhibitor that prevents carcinogens from forming. Whole grains also contain several antinutrients, such as protease inhibitors, phytic acid, phenolics and saponins, which until recently were thought to have only negative nutritional consequences. Some of these antinutrient compounds may act as cancer inhibitors by preventing the formation of carcinogens and by blocking the interaction of carcinogens with cells.

Whole grains and cardiovascular disease

Cardiovascular disease (CVD) is the number one cause of death and disability of both men and women in the United Stats. Strong epidemiological and clinical evidence links consumption of whole grains to a reduced risk for coronary heart disease (Anderson, 2002). There are many theories on how whole grains help cut the risk of cardiovascular disease. Whole grains are rich in compounds such as tocotrienols, a form of vitamin E, which play an important role in disease prevention, including reducing the risk of heart disease (Slavin et al, 1999). Whole grains are also a source of plant sterols, such as beta-sitosterol, which can lower cholesterol. Whole grains are an excellent source of dietary fiber, resistant starch and oligosaccharides, which help to lower serum cholesterol (Hara et al, 1999).

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Whole grains and diabetes

Whole grains and diabetes Whole grains are known to affect glucose and insulin responses, partly due to their slow digestibility. Several studies have shown that cereal fiber intake is associated with reduced risk for diabetes.

Intake of fiber from whole-grain cereals has also been found to be inversely related to type 2 diabetes. In a long-term study of almost 90,000 (Salmeron et al, 1997a) women and in a similar study of about 45,000 men (Salmeron et al, 1997b), researchers found that those with higher intakes of cereal fiber had about a 30% lower risk for developing type 2 diabetes, compared to those with the lowest intakes.

Whole grains are good sources of dietary magnesium, fiber and vitamin E, which are involved in insulin metabolism. Relatively high intakes of these nutrients from whole grains may prevent hyperinsulinemia. Whole grains may also influence insulin levels through beneficial effects on satiety and body weight.

Whole grains and obesity

Preliminary studies suggest an association between whole grain intake and the regulation of body weight (Pereira et al, 2002.) Several factors may explain the influence of whole grains on body weight regulation. The high volume, low energy density and the relatively lower palatability of whole grain foods may promote satiation. Whole grains may delay hunger from returning after a meal. Although preliminary evidence suggests whole grains may influence body weight regulation, additional epidemiological studies and clinical trials are needed.

Whole grains and all-cause mortality

Several epidemiological studies suggest whole grains reduce the risk for all-cause mortality or all-cause death. In the Iowa Women’s Health Study, whole grains and cereal fiber lowered all-cause death in postmenopausal women (Jacobs et al, 1999; Jacobs et al, 2000a), and a Norwegian study showed a lower mortality rate for men and women with a high whole grain bread intake (Jacobs et al, 2000b). Liu et al (2003) reported that both total mortality and Cardio Vascular Disease-specific mortality were inversely associated with whole-grain but not refined-grain breakfast cereal intake in the Physicians’ Health study.

Source: The Goodness of Whole Grains, Gary Fulcher and Joanne Slavin, Department of Food Science and Nutrition, University of Minnesota.

Parts of the Wheat Kernel

Whole wheat flours contain all three major parts of the wheat kernel

Bran

• Bran is the hard, brownish outer protective skin of the grain. It surrounds germ and the endosperm, protecting the grain from weather, insects, mold, and bacteria.
• The bran consists of 7 layers. The bran layers are a concentrated source of dietary fiber.
• The aleurone layer is the largest portion of the bran, constituting 75% or more of its dry weight and is a concentrated source of vitamins, minerals and other nutrients.

Endosperm

• The endosperm is the inner part of the grain. It supplies food to the growing seedling.
• The main nutrients in the endosperm are protein and carbohydrate. About 50 to 75% of the endosperm is starch. It also contains storage proteins, typically 8 to 18%. Relatively few vitamins, minerals, fiber, or phytochemicals are found in the endosperm.
• White flour is produced from the endosperm.

Germ

• The germ contains the plant embryo. It typically accounts for about 2 to 3% of the wheat’s dry weight.
• Most of the wheat kernel’s fat and vitamin E content is found in the germ.

Wheat berries

Only the husks have been removed from wheat berries, making them the least processed wheat product.

They are sweet and nutty, lending a chewy texture when added to soup or stews or when combined with rice or other grains.

Wheat berries need to be soaked overnight, then boiled until tender.

Whole grains are finally getting some respect. The term “whole grain” encompasses the entire kernel of the grain — the bran, the germ and the endosperm. And it seems that in these small grains of goodness, research shows there are benefits to be reaped for people of all ages.

The latest study looked at a condition known as metabolic syndrome and found whole grains smelling like roses. The study’s authors, however, like many other health professionals, expressed concern over the confusion in choosing whole grain products.

The recent conference, Getting Whole Grains to 3, organized by the Whole Grains Council and Oldways Preservation Trust and held in Orlando, Fla., tackled some of the issues and came up with some promising strategies.

First, the details on the most recent study on whole grains and the metabolic syndrome.

The syndrome is characterized by a number of conditions, including abdominal obesity, high blood pressure, elevated blood fats including cholesterol and triglycerides, and abnormal blood-sugar readings, all of which combine to boost the risk of heart disease and stroke. While scientists have found whole grains offer many heart health perks in middle-aged people, it wasn’t clear that the same benefits could be found in the elderly. With increasing age, the incidence of various illnesses such as diabetes and high blood pressure often naturally rises, putting the elderly at greater risk.

The research, published in the American Journal of Clinical Nutrition, examined the association between whole and refined-grain intake and heart disease risk factors in more than 500 subjects between the ages of 60 and 98 years and found, like in younger people, that whole grains offered assorted health perks. Those subjects with the highest whole-grain intake were less than half as likely to have metabolic syndrome as those who consumed less than one serving of whole grains per day. Likewise, this same whole-grain group was about half as likely to die from cardiovascular disease over the next decade.

There are several ways that whole grains can provide the heart health advantages. They may lower blood cholesterol readings, improve blood sugar regulation, decrease the rate of blood clots that can lead to a heart attack or stroke and also have a positive effect on the endothelium, the lining of artery walls. Some researchers also speculate, because whole grains have been linked to easier weight management, that whole grains contain substances that may affect metabolic rates or calorie-burning capacity.

In the study, the level of whole grain intake that showed the most benefit was three servings a day. It’s a number that keeps coming up in scientific research and resulted in the 2005 U.S. Dietary Guideline recommending that for adults, at least three one-ounce equivalents of whole grains be consumed each day.

King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious

Whole Grains, (The Countryman Press, Sept. 2006). Hardcover. $43.50.

The holiday baking season has passed, but that doesn’t mean home baking has come to a halt. Quite the opposite. All that December baking has no doubt made us aware of how gratifying homemade baked goods can be, as well as how relaxing the act of baking is in itself.

Yet with all the white flour, white sugar and chemical leaveners involved, baked goods have come under much scrutiny lately. So the people at the Vermont-based King Arthur Flour company have come up with a compromise: whole-grain baking. Problem is, whole-grain baking has an equally bad rap with many bakers, who consider this the bastion of hippies and health-food fanatics. If you’re up for a bit of indulgence, the last thing you’ll reach for is a whole-wheat chocolate chip cookie, right?

Wrong! With the book’s excellent recipe, chances are you’ll never make a white-wheat cookie again. In fact this book might be just the thing to get you on the healthy eating track. One of my favourite pages offers 10 pointers on how to get more whole grains into your life. And baking from scratch, point number nine, is the only sure way to control exactly how much whole-grain nutrition you are getting in your diet.

As the book jacket reads, the point of this 500-plus page tome is “opening up the baker’s repertoire to new flours, new flavours, and new categories of whole-grain baked goods.”

These are not standard recipes with whole-grain flour substituted for the usual white, but 400 unique creations divided among 11 chapters such as yeast breads, cakes, squares, muffins, pies and savoury goods that combine flours and grains like whole wheat, spelt, barley, oatmeal and brown rice.

Not only are bakers introduced to a whole new world of baked goods, they can feel less guilty about enjoying them. And it’s not all austere sesame and sunflower loaves, granola breads and barleycorn biscuits (though there are plenty of those recipes to chose from). There are indulgent treats as well like sticky buns, fudge pudding cake, brownies, cupcakes and banana chocolate chip muffins.

If that weren’t enough, the book also features numerous sidebars on techniques, ingredients and helpful hints for novice as well as advanced bakers. There are also 125 how-to illustrations including how to roll out pie crusts, knead dough, shape cookies, incorporate raisins into biscuit dough or make easy chocolate curls. And there are 16 pages of colour photographs to tempt bakers into the kitchen to get started.

The buzz: King Arthur Flour is one of the most highly regarded baking supply companies in the U.S., so it comes as no surprise that this book has been endorsed by baking luminaries such as Flo Braker, Jacques Torres, Peter Reinhart and Mary Ann Esposito.

The test: The whole-wheat challah bread was easy to shape and tasted of eggs and honey, the devil’s food cake was rich and delicious, the chewy chocolate-chip cookies were sublime, and the pizza with overnight crust was nutty and toothsome. Only the dry and leaden cornmeal-maple biscuits failed to deliver.

Who is this book for? People looking to make some serious changes to their diet, or simply anyone who likes to bake. And by that I don’t just mean skilled bread bakers, but people who relish good eating as much as a humble date square, classic peach pie, or cinnamon-tinged apple coffee cake.

WHAT TO KNOW WHY WHOLE GRAINS ARE BETTER THAN REFINED GRAINS?

Grains are an essential part of a healthy diet. Also called cereals, grains are the widely varied seeds of grasses, which are cultivated for food. They come in many shapes and sizes, from large kernels of popcorn to small quinoa seeds.

All types of grains are good sources of complex carbohydrates, various vitamins and minerals; and are naturally low in fat. But grains that haven’t been refined – called whole grains – are even better for you. When grains are refined, the fiber, minerals, vitamins and oil are processed out. The milling company attempts to replace the nutrients they have removed by adding synthetic vitamins. Whole grains are better sources of fiber and other important nutrients, such as selenium, potassium and magnesium. So whenever you can choose whole grains over refined grains. This is why it is a very good expenditure to purchase a mill so you can grind your own grains. The health benefit is well worth what you pay for a mill. The flour you get from grinding your grains is so much more superior to even the “whole wheat flour” you purchase at health food stores.

When you mill your own grains you have fresh flour that is packed full of nutrients that your body needs. The wheat kernel, for example, has the perfect balance of vitamins and minerals that are packed inside the tough outer shell. The wheat kernels, if not broken, will keep for years and years. When the outer shell of the wheat kernel is broken in the milling process, the whole wheat flour is subject to rapid spoilage because of the oil that is in the wheat germ. That is why the oil is removed in the milling process in the interest of a longer shelf life for the flour. When you grind your own wheat you have the benefit of oils, vitamins, minerals and bran or fiber that is in the whole grain.

WHOLE GRAINS VS. REFINED GRAINS

Whole grains haven’t had their brand and germ removed by milling, making them better sources of fiber – the part of plant-based foods that your body doesn’t digest. Among many health benefits, a high-fiber diet also tends to make a meal fill more filling and linger longer so you stay full for a greater amount of time. For many, this results in much need loss of excess fat.

Refined grains, such as white rice or white flour, have both the brand and germ removed from the grain. Although vitamins and minerals are added back into refined grains after the milling process, they still don’t have as many nutrients as whole grains do, and they do not provide the fiber that is present when you grind your own flour. This fiber that is provided in whole wheat flour that you grind is very much needed for your body.

There are a number of diseases that are only present in more “developed” countries that are not present in less developed countries. These diseases are called ‘Western Diseases” because they are only present in countries where whole grains are not eaten. Thus the health benefits of whole grains are not available to those who eat refined grains.

When mixing dough whether bread or cookie, you will need a mixer that has more power than one that is inexpensive. Repeated use of a less powerful mixer to mix dough will eventually burn the motor up in your mixer. The less powerful mixer will have to work harder than it was intended. Good kitchen equipment such as mixers and blenders are expensive, but they will perform well with heavier batters and will give you years of service. So begin now purchasing the equipment that you need. I usually do not look at gifts for the kitchen for my birthday or Christmas as tops on my list of things I want. But for these more expensive pieces, they are good gifts. You can start now to purchase these pieces and will have them for years. It will be a one-time purchase that will give you years of enjoyment.

Years ago when I purchased my first food processor, I bought one that was inexpensive. It lasted for a while, but finally gave out because it did not have the power to grate cheese and do what I needed with other food products. I then purchased a Cuisinart at a higher price and more powerful and it has lasted me over 20 years. Your initial cost will be more, but you will have an appliance that will give you years of service. For more information click pictures below. I highly recommend this mixer. It is a beautiful machine and is a pleasure to use. You just gotta have it.

Click on picture to see prices. Different prices for different colors. I think you will find this is the best price for the KitchenAid Professional 600. My daughter-in-law just got one and is very happy with it. Begin now to build your kitchen equipment that will last you for years. My 15 year old grandson and I just made Parmesan French bread with the KitchenAid Professional 600 mixer last week end and it was very good.

KitchenAid? Professional 600 6-Quart MixerThe mixer has a sliding lever on the side of the machine. Slide it forward to turn it on and move forward for faster speed. A nice feature is that the machine starts slowly and then gradually increases to chosen speed. This helps prevent ingredients from flying out.

KitchenAid Artisan 5-qt. Stand MixerThe KitchenAid Artisan is similar to the KitchenAid Professional but it has less power for kneading bread dough as well as a smaller bowl. Available in 20 colors. If you do not plan to make a lot of dough and still want a top rated mixer, the Artisan is the best choice.

Click picture below for more information.

Whole Wheat Mills

Wonder Mill Grain and Flour Mill - Formerly Whisper MillWonder Mill Grain and Flour Mill - Formerly Whisper MillWonder Mill Grain Mill - Replacement to the whisper mill. Features & Specifications Wonder Mill Grain and Flour Mill - Formerly the Whisper Mill, The Wonder Mill is a super-quiet high speed flour and grain mill. This mill can grind more than 100 pounds of flour per hour! It has s sturdy 1.75 HP motor which never stops working.nbsp This is a very quiet, quick and efficient mill and can create a super fine flour all the way to a coarse flour - all at temperatures that will not kill of precious nutrients. This machine is extremely user friendly, fun to use and very easy to clean with no small loose parts to lose. Milling Options: Barley Beans Bran Corn Millet Oats Rice Rye Soybeans Split Peas Wheat nbsp Features: Microburst Technology Easy to clean - Simple to use Very Quiet Surgical stainless steel milling chamber Mills into convenient storage container Countertop storage canister High speed milling heads 8 Cup grain hopper Lightweight Separate 12 cup countertop storage canister.

The Bosch grain mill is also a good mill. I have had one for close to 20 years and it is still working.

Bosch MUZ 7 GM2 Grain Mill

WHOLE WHEAT BREAD RECIPE

3 cups warm water 1/3 cup oil 1/3 cup honey 1 T. salt

7 cups whole wheat flour 1 1/2 T. yeast

Mix 1/2 cup water, honey and yeast in bowl and let sit for 10 to 15 minutes. Grind about 10 cups of wheat in grinder on fine. Add rest of water, flour oil, salt and half flour. Mix until blended well for about 10 minutes - until dough begins to clean the sides of bowl and is the consistency of cookie dough.

Oil hands and remove dough from mixer 1/4 at a time form into loaves and place in oiled pans. Oil top of loaf with vegetable oil or butter. Cover with damp cloth and allow to rise about 1/3 in bulk for approximately 30 minutes. Bake at 350 for 40-45 minutes.

Make raisin nut bread by adding raisin and pecans or walnuts to dough, then from into loaves. Can also add dates or cranberries if you desire.

To make cinnamon rolls, just roll the dough out into a rectangle about 1/2 inch thick. Brush top of rectangle with butter, then sprinkle liberally with cinnamon and sugar. Roll up rectangle and cut about 1 inch thick circles. Allow to rise and bake at 350 for 30 minutes.

Icing: Mix 1 cup powdered sugar with 1 Tablespoon melted butter and warm water until it reaches the consistency that you want.

HAWAIAN BANANA NUT BREAD

Combine: 3 Cups whole wheat flour, 2 cups sugar, 1 t salt, 1 t soda, 1 T cinnamon, 1 cup pecans. Combine in another bowl: 3 eggs, 1 1/2 cups oil, 2 cups mashed bananas, 8oz can cushed pinapple. Combine dry and wet ingredients until moist. Spoon into 2 or 3 bread pans. Bake @ 350 degrees for 60 to 70 minutes.

WHOLE WHEAT PANCAKES

Combine in blender 1 c milk and 3/4 cup whole wheat kernels and blend for 4 minutes on medium speed. Add to blender 2 eggs and blend on medium for 30 seconds. Add to blender 2 Tbls. honey or brown sugar, 1/4 c. oil, 2 t. baking powder, 3/4t baking soda, 1/2 t salt. Blend on high until well mixed.

Why mill your own wheat? What are the health benefits?

When wheat is milled into white flour the bran and wheat germ are removed, which are two of the most healthy parts of the wheat kernel. The plant that mills the wheat, attempts to replace the nutrients they take out with synthetic vitamins. This is unfortunate, since this removes some of the most beneficial part of the wheat kernel. When God created wheat to be used, He put the right balance of vitamins and minerals in that wheat kernel. He then sealed it in a tough outer shell, the bran, to preserve it. Wheat berries will stay fresh and full of vitamins for years and years. In fact, they found wheat berries in King Tut’s tomb and were able to sprout it and make bread out of it! However, once the outer shell is broken in the milling process, the whole wheat flour is subject to rapid spoilage. The oil in the wheat germ will turn rancid, which is why they began taking it out in the first place. This gives the flour a longer shelf life, a benefit for the miller and the grocer, but does not do much for our bodies! Refrigeration will slow the spoilage process for whole wheat flour, which is why most health food stores keep their whole wheat flour cool. In order to keep the health benefits, you will have to mill your own wheat flour so that you will have the bran, oil, and vitamins that are in wheat kernel.

Bread Baking Tips!

How do I know my bread is kneaded enough?
The gluten will be completely worked. The dough will not be sticky and it will be stretchy. You should be able to pull a piece of dough off and stretch it to where it is almost transparent.

The texture of my bread is heavy!
Try using dough enhancer! This helps in the “linking” affect of the amino acids in the bread.

You may be adding too much flour! The Bosch mixer is great! Simply add flour until the dough pulls away from and cleans the sides of the bowl.

How long do I let my bread rise before putting it in the oven?
An excellent way to test your bread is touch the side lightly. If the bread stays indented, put it in the oven. If the bread springs back, let it rise a little longer.

If your finished baked loaf has a crack on the side, you did not let it rise enough. You now know to let it rise longer! If your loaf looks beautiful going into the oven and comes out a “sinker,” you let it rise too much and it fell in the oven. You now know to NOT let it rise so much! Don’t cry over failed bread….make croutons!

My bread is not rising!
The major cause is killing the yeast! Your water should be a little warmer than the temperature of your hand. (120 -125 degrees) Another cause is poor yeast. You can test the freshness and/or the quality of your yeast by putting a little yeast in a bowl of warm water. If it doesn’t froth the water quickly, the yeast is dead.

A yeasty taste in bread is from over-fermenting (rising), NOT from adding too much yeast.

Blendtec KTEC Kitchen Mill - Grain and Flour Mill (K-Tec)

Click and the pictures below to see more information on the Blendtec mill and Bosch mixer. I have both these products and have used them for 15 years. The mixer does the kneading for you, so this makes bread making so much easier

Price: $179.00 USD

Bosch MUM6610 Universal Series Kitchen Machine Mixer MUM 6610UC

Price: $359.00 USD

Click on Pictures and begin now to build your appliances. The Bosch Mixer is pricey, but it will last you a long time and is capable of mixing larger quantities. I have a Bosch mixer that I have had for 15 years and it is still working very well. This mixer has a large capacity. I can make 5 loaves of bread each time I make bread. You can freeze some of the loaves it that is too many loaves for you or you can give loaves away to friends. All our friends love it when I make bread. There is no other bread that produces the fiber for you like freshly milled whole wheat bread. Also you can add dates, or raisins, or cranberries with walnuts or pecans with cinnamon to make a good breakfast or snacking bread. You will be very impressed with how good the bread is and how good it is for you. Be sure and store in a cool place. After 3 or 4 days you may want to refrigerate since there are no preservatives added to your bread as there is in store-bought bread.

COMMENT

I had been making bread for several years and it was very time consuming. With children and home schooling it had become harder to make bread.
Then when attending a workshop I watched bread being made with a Bosch Universal, I couldn’t believe it all she did was put to ingredients in the bowl and mix (knead) it in the mixer for 4 minutes then put divide it to 5 loaf pans. The bread was left to rise and then baked.
It was so quick and easy, I knew that is what I needed.
I have enjoyed my mixer for several years now and I will not give it up for any other mixer or bread maker.

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I apologize for offending anyone with this article, but I believe if you read it, it will help you in dealing with profanity in your work place or other areas of your environment.

George Carlin, who just passed away, became famous with his, “Seven Words You Can’t Say on TV.” Many times we become frustrated, angry or overcome by situations that one or more of the “Seven Words” might come forth. I understand this, but using these words with no restraint or thought for those around you shows a lack of control and self-centeredness.

I am 64 and believe that there are some of us who would rather not be subjected to words in the work place that are at the least distracting, and at the worst offensive. I realize that some have never known anything else but a steady flow of expletives that bring a blush and or flush to some. In my younger days, that I still remember, when a woman was present, these words were not used in the work place or in any “public place. Of course this was before they walked on the moon, and the automobile replaced the horse and buggy. I must admit I think those were better days, because they reflect an attitude of respect for those around you. However, today, because of a breakdown of manners, decency and a respect for others, these words are often spoken in the work place with little concern for others.

When my boys were preschoolers and early grade school, we lived around families that were not as concerned about the vocabulary their children used as we were. One of the favorite expressions used by the neighbor’s children was was calling someone a “s–t a-s” when they were angry with them. Well, children being the way they are, I overheard my 2 year old calling his 4 year old brother a “s–t a-s” because of being teased unmercifully. Some days latter, the the little 5 year old girl, who lived two doors down from us came up to me while I was planting flowers out in our yard, and asked me very piously, “Are your boys Christians?” Well, I was scared to pursue the conversation for fear of what my precious little boys had done. But, I felt she was not moving until she had an answer to her question, so I evasively answered, ” “Well, they love Jesus” She again in her most upright attitude said, “Well, they do not act like it” Then she walked away. I’m sure with a feeling of having dealt adequately with the neighborhood heathens.

When the boy’s father came home, of course, I talked with him about our little “dirty mouthed” preschoolers. He talked with both the boys and told my younger son to use “fecon head” instead. Well, it wasn’t long before all the neighborhood children were saying “fecon head” I’m not sure this was much of an improvement, but I did not have any more visits from our little neighborhood ethics captain.

For the last 7 years, my husband and I have been in the world of factory workers who seem to have an abundant vocabulary of “dirty words” My husband and I travel 320 days out of the year, in our work doing hearing testing in factories. A couple of years back we were working in a factory in South Chicago. It was the year the White Sox were in the World Series. My husband works inside the factory teaching the importance of hearing conservation. I work outside the factory in our van that has 8 booths for hearing tests and a small office area for me. My husband had just come out and told me that we would have about a 30 minute break because of shifts changing. I chose to stay in the van and work on my computer clearing out files for jobs we had completed. As I worked on my computed, a group of men gathered outside my door and were talking about the baseball games of the White Sox. As I listened I had never heard f-k used in so many ways. There were the f–kin umpires, players, and fans, and the f—ked up umpires, players and fans etc. etc. etc. F–k was used as a noun, verb, adjective. direct object, and adverb. I listened to this for at least 15 minutes. I could hear everything they said since they were gathered right outside my door.

When I completed my work on the computer, I opened the door, which placed me right in the center of their circle. They stopped talking and looked up at me. I said, “F–K, You say!” The man across from me looked at me and grinned. I guess he figured out I was pulling their chain. I gave him the look that only a mother of boys can perfect and the grin disappeared from his face. One of the men spoke up and said, “What did you say?” with an attitude of I can’t believe what I just heard. I looked directly at him and said, “F–K, You say!” He looked and me and begin to stutter “no-no-no not me.” I conjured up “the look” again and he said, “Well, maybe once or twice.” At that point they all begin to peel off and go into the door to the plant. I suspect my little neighbor girl would have been proud of me. I told my husband about what had happened and we both had a good laugh about it.

As I thought about what happened, I begin to wonder why a word for sexual intercourse had come to be used in a negative way. Sex with the right person and at the right time is quite enjoyable so I did not understand how saying a team or player was f–ked up would be a negative thing if used for the sexual act. Some one all f–cked up would be sexually satisfied so what is negative about that. Also, f’–ked was used in such a way that has no relevance to the sentence in which it is used. For example, the men used the term, “f–kin team” As I conjured in my mind a group of ball players out on the field having sexual intercourse could not be what they were talking about. So I determined, that they were not using the word f–k in a sexual sense, since the only “f–kin team” I could think of would be a group of women at a brothel. “”

So, as far as “f–k” in its various forms being used in the work place, try not to get too upset. It is one of those things, depending on your work environment, is most probably going to happen. Even if George Carlin had never brought up the “Seven Words You Can’t Use On TV, people still would be expressing themselves with the use of them. In dealing with the situation, I do not believe the tactics of my precious little neighbor girl really works. For your own self preservation, just use my reasoning that they can’t really be using the word in a sexual manner since it does not fit with what is being said. Words are “dirty” because of what we make of them, not because the words themselves are “dirty”

It would be good if people in the work place were more aware of others to a point to understand that some people are more sensitive to profanity. But, I am afraid many are not that concerned about how what they say may sound to another. For many they enjoy the shock factor of their words.

Just an interesting fact, the word comes from an acronym that was used in the 1800’s in police forces for an individual being arrested “For Unlawful Carnal Knowledge” or illegal sexual intercourse just as DWI is used for Driving While Intoxicated.

A picky eater in the family can be a real challenge to the parents and cause havoc at mealtime. No matter what you cook, the picky eater may refuse to eat. You can choose to fix one meal or function as a short order cook, fixing something different for different members of the family. There are ways to hide vegetables in your family’s food. Below you will see Jessica Seinfeld’s “Deceptively Delicious” Cook Book that shows you how to hide vegetables in the food you cook for your picky eater. In this grouping of products you will also see how to make your own baby food. If you are making a gravy or sauce, you can put the liquid from cooking your vegetables in the gravy. Many of the vitamins from vegetables are cooked out of the vegetable and are in the liquid. When you pour liquid off the canned vegetables down the drain of your sink, you are getting rid of many of the nutrients from the vegetable.

If you have your own processor and would like to just get the book, click below on this picture to begin planning ways to get vegetables down your family’s throat.

This is the best ever strawberry pie and is easy to make.

Bake pie shell according to package directions. I like to use Pillsbury pie crusts or Pet pie shells in the pan.

Wash and slice one pint of strawberries.

Combine in a saucepan the following and cook until thick, stirring constantly:

3/4 c. sugar 3 Tablespoons cornstarch dash of salt 1 c. water 1 Tablespoon butter

When thick stir in 2-3 drops red food coloring.

Stir in strawberries and add to cooked pie shell. Chill for 2-3 hours. Top with cool whip, then enjoy yourself and sit back to receive all the compliments on your best ever strawberry pie.

If you like, you can layer strawberries, then layer bananas, then another layer of strawberries and make your best ever strawberry and banana pie

Pfaltzgraff Winterberry 9-1/2-Inch Perfect Pie Plate with Cardinal Pie Bird

Price: $12.99 USD

Mrs. Anderson’s 10-Inch Pie Crust Shield

Price: $3.89 USD

These products for your pet include medications, food and pet treat recipes books to make special treats for your pet.

At this PetSmart website you will see all the products for your pet that you will need. Click on the picture and browse to see all the interesting products for your pet. Free shipping on your order. Click on the PetSmart Picture to see all the products for your pet.

Order all you pet medications that will come right to your door. No need to go out and spend money on gasoline since you can order and have the products for your pet that you need come right to your door.

CREATE YOUR OWN PET TREATS AND FOOD. KNOW EXACTLY WHAT IS GOING INTO YOUR PET FOOD. NO MORE DANGEROUS ADDITIVES. BEGIN NOW BY ORDERING BOOK OR DOWNLOADING AS AN EBOOK.

Click on the pictures to download these books for your pet. Also look at all the bonus items your receive.

Spoil Your Dog Now Dog treat & food recipes “180 Fantastic Gourmet Recipes”

FREE BONUS ITEM AND BOOKS WITH ORDER