Ode to Poetry

This weekend I've been reading some of the classic poems. For a moment I wondered if there was a point to reading through the word pictures, comparisons, etc when you could just say what you want to say. In today's culture we are very to the point. We like information and quickly!

And though simplicity and conciseness of words are something that I often appreciate and find impactful, there is something beautiful about these lines. A small peek into the thoughts of the author and the questions of his or her time. It's a different, sometimes slower way of thinking...yet often lovely and refreshing.

Here are a few poems I wanted to share

A red, red rose

By Robert Burns

O, my luve's like a red, red rose,

That's newly sprung in June.

O, my luve's like the melodie,

That's sweetly play'd in tune.

As fair art thou, my bonie lass,

So deep in luve am I,

And I will luve thee still, my Dear,

Till a' the seas gang dry.

Till a' the seas gang dry, my Dear,

And the rocks melt wi' the sun!

O I will luve thee still, my Dear,

While the sands o' life shall run.

And fare thee weel, my only Luve,

And fare thee weel a while!

And I will come again, my Luve,

Tho' it were ten thousand mile!

The Lamb

By William Blake

Little Lamb, who make thee

Dost thou know who made thee,

Gave thee life, and bid thee feed

By the stream and o'er the mead

Gave thee clothing of delight,

Softest clothing, wolly, bright;

Gave thee such a tender voice,

Making all the vales rejoice?

Little Lamb, who made thee?

Dost thou know who made thee?

Little Lamb, I'll tell thee;

Little Lamb, I'll tell thee:

He is called by thy name;
For He calls Himself a Lamb

He is meek, and He is mild,

He became a little child.

I a child, and thou a lamb,

We are called by His name.

Little Lamb, God bless thee!

Little Lamb, God bless thee!

The Eagle

By Alfred, Lord Tennyson

He clasps the crag with crooked hands;

Close to the sun in lonely lands,

Ring’d with the azure world, he stands.
The wrinkled sea beneath him crawls;

He watches from his mountain walls,

And like a thunderbolt he falls.

Preservatives

So I have been attempting to eat more foods that are closer to their natural state or have less confusing ingrediants in them. However, this afternoon I had the realization that some preservatives are actually good for you and keep food from going bad. I came across this article regarding good vs bad preservatives from a men's health website and thought it was worth sharing.

The Good.

Preferred preservatives

The following preservatives are, according to the FDA, completely safe for consumption. They aren’t known to cause allergic reactions or adverse health affects when used in small quantities. Most are natural -- either squeezed out of Mother Nature’s products or built, chemical by chemical, to be just like them. And, believe it or not, some of them are actually good for you.

Vitamin C
That’s right, in addition to being an essential vitamin, a potential cancer fighter and a great nutritional supplement, good old vitamin C is a great preservative. The same properties that make it a super vitamin -- mainly its ability to keep oxygen from wrecking shop -- also keep foods fresh and colorful.Where it’s found: Because it does double duty as a preservative and as a vitamin, vitamin C (known by its technical name, ascorbic acid, on ingredient lists) is used in a surprising number of foods. It’s found in cured meats such as bacon and ham, for instance, and many fruit juices. It’s also put in cereal flours, jellies and preserves, canned mushrooms, and artichokes.

Citric acid
Citric acid is vitamin C’s cousin and is an equally impressive natural preservative and additive. As far as acids go, it’s pretty weak -- incapable of eating a hole in a tabletop, for instance. Still, it works wonders in food, where it helps to keep bacteria and mold at bay. Oddly enough, most citric acid isn’t derived from citrus fruits. It’s manufactured one molecule at a time by the mold -- aspergillus niger. The mold happily produces citric acid as long as it has a nice supply of sucrose (sugar). Citric acid is found naturally throughout the body and causes no side effects in 99.9% of the population. A very, very small portion of the population is intolerant of the stuff, but the condition is so rare as to be nearly nonexistent. Where it’s found: Citric acid is used extensively in soft drinks as a preservative and to enhance flavor. The acid adds a sour punch to whatever it’s in and turns up in many foods that need an extra sour kick. Citric acid is also used in some household cleaners to balance pH levels.A few more of the good and then we introduce you to the bad guys...

Sodium benzoate and benzoic acid
Nature provides some great preservatives. Sodium benzoate and benzoic acid, even though they sound like they were created in a laboratory, are two of the best. They are found in cranberries, prunes, greengage plums, cinnamon, ripe cloves and apples. Both compounds have great antimicrobial properties and are added to many foods to keep them from growing bacteria and mold. It can, however, give some foods a funny taste, so it is legally limited in the U.S. and other countries.Where it’s found: Sodium benzoate and benzoic acid are found in tons of products, including jams, relishes, beverages, dressings, salads, pie and pastry fillings, icings, olives, and even sauerkraut.

Sorbates
Sorbates are the superheroes of preservation. Tasteless, odorless and without side effects, they are used throughout the food industry. They include sorbic acid, potassium sorbate, sodium sorbate, and calcium sorbate. Each compound keeps bacteria and yeast from growing out of control in many foods.Where it’s found: Because they’re so effective and nontoxic, sorbates are used in a wide variety of foods, including cheeses, dips, yogurt, sour cream, bread, cakes, pies and fillings, baking mixes, dough, icings, fudges, toppings, beverages, margarine, salads, fermented and acidified vegetables, olives, fruit products, dressings, smoked and salted fish, confections, and mayonnaise.

The Bad
Problem Preservatives

BHA, BHT Two of the most thoroughly tongue-twisting preservatives, butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) have a dubious history. The two compounds are antioxidants, which means they keep volatile oxygen atoms from wreaking havoc on fats. They basically scoop up oxygen before it has a chance to make fat go rancid. Some studies have shown that these two compounds can cause cancer and tumors in lab animals, and there is evidence that some people have trouble metabolizing them. However, the compounds are also being tested as treatments for herpes and AIDS. Both BHA and BHT were banned in U.S. baby foods and were completely locked out in Japan, Romania, Sweden, and Australia.Where it’s found: You’ll find BHA where you’ll find fat. It can be in butter, meats, cereals, baked goods, snack foods, dehydrated potatoes, and other processed foods. It’s also used in chewing gum and beer.

Sulfites
Potassium bisulfite, potassium metabisulfite, sodium sulfite and sulfur dioxide
Cheap wine can give you a horrendous headache. Most wine aficionados will blame the pain on sulfites; preservatives that are added to wine to keep it from turning into vinegar. Unfortunately, these people are just perpetuating a myth. Red wine can cause headaches, but there is no scientific evidence that sulfites have anything to do with it. That being said, some people are legitimately allergic to sulfites. But for those people, the compounds cause asthma and other allergic reactions, not headaches. Because of this, the U.S. requires a warning label for foods and wine that contain sulfites. The country has also banned the practice of spraying sulfites directly on fresh fruits and veggies to preserve their vibrant colors.Where it’s found: Sulfites are found in all wine. They are a natural byproduct of fermentation and all winemakers across the world add some to keep their wine from spoiling. Sulfites are also found in dried foods and dehydrated potatoes.

Sodium nitrite
Here’s one more reason not to eat hot dogs: They contain sodium nitrite, which can form cancer-causing chemicals in your gut. Sodium nitrite is a salt that’s been used for decades to cure meats and fend off clostridium botulinum -- the bacterium that causes botulism. It’s essentially the ingredient that turns bacon and ham bright red. The compound can react with proteins in the stomach or in the frying pan to form N-nitrosamines, the cancer-causing agents. Thankfully, ascorbic acid or erythorbic acid is now added to cured meats to prevent the formation of N-Nitrosamines. Still, some people worry that the preservative can cause cancer regardless of this preventative step.Where it’s found: Sodium nitrite is found in cured meats, including ham, bacon, hot dogs, and some sausages. It’s also in smoked and cured fish.

http://www.askmen.com/sports/foodcourt_150/181_eating_well.html