Health Help

Mold Linked to Depression

Thu, 26 Nov 2009 10:31:55 -0800

Household Mold

Brown University Study Finds Link Between Depression and Household Mold

A groundbreaking public health study, led by Brown University epidemiologist Edmond Shenassa, has found a connection between damp, moldy homes and depression. Results are published in the American Journal of Public Health. August 29, 2007

PROVIDENCE, R.I. [Brown University] — A groundbreaking public health study has found a connection between damp, moldy homes and depression. The study, led by Brown University epidemiologist Edmond Shenassa, is the largest investigation of an association between mold and mood and is the first such investigation conducted outside the United Kingdom.

Shenassa said the findings, published in the American Journal of Public Health, came as a complete surprise. In fact, after a few U.K. studies published in the last decade had suggested a link, Shenassa and his skeptical team set out to debunk the notion that any link existed.

“We thought that once we statistically accounted for factors that could clearly contribute to depression – things like employment status and crowding – we would see any link vanish,” said Shenassa, the lead author of the study and an associate professor in the Department of Community Health at Brown. “But the opposite was true. We found a solid association between depression and living in a damp, moldy home.”

Shenassa noted the study, an analysis of data from nearly 6,000 European adults, does not prove that moldy homes cause depression. The study wasn’t designed to draw that direct conclusion. However, Shenassa’s team did find a connection, one likely driven by two factors. One factor is a perceived lack of control over the housing environment. The other is mold-related health problems such as wheezing, fatigue and a cold or throat illness.

“Physical health, and perceptions of control, are linked with an elevated risk for depression,” Shenassa said, “and that makes sense. If you are sick from mold, and feel you can’t get rid of it, it may affect your mental health.”

The study was a statistical analysis of data from the Large Analysis and Review of European Housing and Health Status (LARES), a survey on housing, health and place of residence conducted in 2002 and 2003 by the World Health Organization (WHO). To conduct the survey, WHO interviewers visited thousands of homes in eight European cities and asked residents a series of questions, including if they had depressive symptoms such as decreased appetite, low self-esteem, and sleep disturbances. WHO interviewers also made visual checks of each household, looking for spots on walls and ceilings that indicate mold.

Shenassa’s team analyzed LARES data from 5,882 adults in 2,982 households.

“What the study makes clear is the importance of housing as indicator of health, including mental health,” Shenassa said. “Healthy homes can promote healthy lives.”

Shenassa and his team are conducting follow-up research to see if mold does, indeed, directly cause depression. Shenassa said that given the results of the current study, he wouldn’t be surprised if there is a cause-and-effect association. Molds are toxins, and some research has indicated that these toxins can affect the nervous system or the immune system or impede the function of the frontal cortex, the part of the brain that plays a part in impulse control, memory, problem solving, sexual behavior, socialization and spontaneity.

The research team includes Allison Liebhaber, a former Brown undergraduate; Constantine Daskalakis of Thomas Jefferson University; Matthias Braubach of WHO; and Mary Jean Brown of the Harvard School of Public Health.

Gluten Free Peanut Butter Cookies. Yes, i know the guy is little...

Thu, 05 Nov 2009 13:27:09 -0800

Gluten Free Peanut Butter Cookies. Yes, i know the guy is little on the strange side but dont get too distracted.

Meyenberg Goats Milk

Thu, 05 Nov 2009 13:17:00 -0800

Taste really good and it has alot less Casein and Lactose; making it alot easier on your digestive system.

http://meyenberg.com/

Raw Foods

Thu, 29 Oct 2009 10:38:00 -0700

Found this article about digestive health and allergies

Raw foods and digestive enzymes

Let’s get back to enzymes. Raw foods are rich in enzymes. Enzymes are needed for the digestive system to work. They are necessary to break down food particles so they can be utilized for energy. The human body makes approximately 22 different digestive enzymes which are capable of digesting carbohydrates, protein and fats. Raw vegetables and raw fruit are rich sources of enzymes.

While all raw foods contain enzymes, the most powerful enzyme-rich food is sprouted seeds, grains, and legumes. Sprouting increases the enzyme content in these foods enormously.

Lack of digestive enzymes can be a factor in food allergies. Symptoms of digestive enzymes depletion are bloating, belching, gas, bowel disorders, abdominal cramping, heartburn and food allergies.

All of us loose our ability to produce concentrated digestive enzymes as we grow older. In cases where age is a factor, or where lack of digestive enzymes causes food allergies, supplementation may be helpful. You may also want to explore food combining.

The following digestive enzyme supplements aid digestion:

AMYLASE works to breakdown carbohydrates i.e. starches, sugars
BROMELAIN taken from pineapple plant, helps break down proteins
HCL hydrochloric acid stimulates pancreatic secretion, activates pepsin and sterilizes the stomach from bacteria and parasites
LACTASE needed to break down lactose found in milk products
LIPASE works to break down fats into fatty acids and glycerol
OX BILE improves fat digestion, stimulates bile flow, aids gallbladder
PANCREATIN contains protease, amylase, and lipase, functions in the intestine and in the blood
PAPAIN extracted from papaya fruit, aids in protein digestion
PEPSIN breaks down proteins, function depends on availability of HCL
PROTEASE works to breakdown protein into amino

The more food that you can eat raw, the better.

If you do cook your food, the best way to cook food is to lightly steam, stew, or use a slow crock cooker. Eat as few over-processed and over-cooked foods as possible. The body has a difficult time digesting fried, pasteurized, barbecued, dried, and other over-processed and over-cooked foods which you find in boxed and processed foods.

I would encourage you to consume at least 50% of your food as uncooked. A good vegetable juicing program will easily put you over that volume.

Raw eggs are another important part of the raw food approach. If you are healthy, the salmonella is not going to be an issue for you, especially if the eggs are organic and free range.

Larabars have no Gluten, dairy or soy. They are really healthy....

Sun, 25 Oct 2009 13:37:16 -0700

Larabars have no Gluten, dairy or soy. They are really healthy. And they actually taste pretty good

Chipotle

Thu, 22 Oct 2009 16:30:29 -0700

Below is the response i got back from Chipotle.

Eric,

Most people wanting to avoid gluten can eat anything we serve except for our wheat burrito tortillas, our soft wheat taco tortillas, and possibly our hot red tomatillo salsa (there is a small amount of distilled vinegar in it which some gluten-oriented websites still say might be problematic, although most don’t).
Everything else is fine to eat for most people wanting to avoid gluten, including our crispy corn tacos, our corn chips, and our burrito bowls (no tortilla). However, you should know that it’s possible our corn may have a small amount of gluten from potentially co-mingling with gluten-containing grains in the field.
If you are highly sensitive and would like us to change our gloves, we would be happy to do that at your request. Additionally, because our folks work with wheat tortillas all day long, there may be the possibility of cross-contact in our restaurants. We encourage you to carefully consider your dining choices.

I hope this answers your questions, and we hope to see you soon!

Sincerely,

Patrick

Patrick Kelly | Marketing Consultant

Chipotle Mexican Grill

Too much sweat?

Wed, 21 Oct 2009 20:24:54 -0700

Hyperhydosis is a symptom of Gluten Intolerance. Its the bodies way of trying to get rid of stuff that it cant digest, like Gluten.

Rubio's

Fri, 16 Oct 2009 10:40:00 -0700

Breakdown of what does have Gluten and what doesnt on their menu. Its pretty simple, the only thing that doesnt have Gluten seems to be their steak tacos(MAKE SURE YOU GET CORN TORTILLAS) and the rice and beans are good also. All the other meats like chicken and shrimp contain wheat or gluten in the marinades. Thankfully the steak is my favorite. Enjoy

http://www.rubios.com/nutrition/allergen

Rice Krispies

Sun, 11 Oct 2009 13:43:54 -0700

Just found out today that Rice Krispie’s have barley malt in them, making them a Gluten product. Funny thing is thats not even an important ingredient in !RICE! Krispies. But also found out Cocoa and Fruity Pebbles both are GLUTEN FREE. Yay for purple milk you get from from Fruity Pebbles

Hi Kristin!

Mon, 05 Oct 2009 21:27:00 -0700

Kristin, how are you today? Why are you reading my blog? haha

Infertility Linked to Gluten?

Fri, 02 Oct 2009 10:00:00 -0700

Article - Infertility and Gluten Intolerance

Infertility and Gluten Intolerance

by Doctor Meg Haworth
http://www.deliciousandhealthy.com/

Recently, the daughter-in-law of a client of mine inspired me. She sent me an e-mail that sparked my interest to spread the word about a very real and growing problem in our world - infertility. She said she had been trying to get pregnant to no avail. The doctors had ruled her case to be “inexplicable fertility.” Somewhere along the line, it was discovered that she had gluten intolerance. After going off of gluten, she conceived within four weeks! She was so proud and happy to share the picture of she and her beautiful son with me. I was naturally thrilled for her and could hardly wait to share this link between gluten intolerance, celiac disease and infertility with the world.

I went in search of scientific information regarding celiac disease and gluten intolerance. It was not difficult to find at all. It is well documented that there is a link between especially celiac disease sufferers and infertility.

Celiac disease weakens the intestinal tract by flattening the vili that are responsible for the absorption of nutrients. Being unable to absorb nutrition properly can create havoc on the immune system that can result in a number of degenerative diseases over time. The culprit of celiac is gluten, a complex protein found in wheat, barley, oats and rye.

Though the many organ systems that are in our bodies have different functions, and even doctors who specialize in each one, they are all connected. Proper nutrition is needed in order to make all systems function smoothly. Proper nutrition is also needed for reproductive health. In gluten intolerant and celiac sufferers, any one or all of the organ systems can be affected. Additionally, celiac disease can affect, mood and behavior through psychosis, depression, dementia and attention deficit disorder. When gluten affects the reproductive system in women, it can cause both irregular periods and infertility.

The good news, as my client’s daughter-in-law shares, is that conceiving can be as simple as eliminating gluten and it can happen as quickly as four weeks. It is true that it could have been coincidence that she conceived due to the elimination of gluten. The truth is, we have no way to know for sure as it could not be tested. What we do know is there is quite possibly a strong link between eliminating gluten and her story could just prove it. I have to wonder how many other women out there have experienced the same thing.

If you are someone who is unraveling the mysteries around why you have not been able to get pregnant, you may want to look into the possibility that gluten can be a cause. You can ask your doctor for a blood test or you can simply eliminate gluten to see if it is helpful to you. I might recommend eliminating it for several months at the very least as studies have shown that it takes up to six months for gluten to be completely out of your system. The choice is up to you. I am hopeful that eliminating gluten could bring more loved babies into the world! It’s definitely worth looking into!

http://www.buzzle.com/articles/gluten-intolerance-symptoms-gluten-allergy.html

For assistance in easily and painlessly eliminating gluten and dairy from your diet, my new cookbook Done With Dairy, Giving Up Gluten: 14 Days to a Delicious and Healthy You offers 14 days of recipes for breakfast, lunch, dinner and dessert, a grocery list, grocery tips, and valuable information for going gluten and dairy-free. I’ve made it simple for you to make this change so you don’t have to spend hours and days trying to figure out what to eat.

If you prefer or require private coaching and support, visit www.DeliciousAndHealthy.com for more information on my Premium Services.

Go forth and BE Delicious!

© 2008 Meg Haworth

Just picked some of this stuff up at Ralphs, tastes better than...

Wed, 30 Sep 2009 12:48:00 -0700

Just picked some of this stuff up at Ralphs, tastes better than normal soy sauce and its WHEAT and GLUTEN FREE!

A possible Gluten Intolerance Cure?

Wed, 30 Sep 2009 12:44:58 -0700

Found this post from someone on Celiac.Com message boards. Dont know if its true but its worth a look.

——————————————————————————

QUOTE (GFLady @ Dec 31 2008, 05:28 AM) What is SCD?? I wanna know about it.I am gluten free, but still have sympthoms, but I am much better off without the gluten. I am suspecting that there are indeed other allergies involved. My doctor requested a stool test, that showed Candida and other bowel problems. It wasn`t a test for celiacs. I have never been tested for that. Is that a problem?
I have been to a nurse, who is working with your body differently than doctors, I guess in a more natural way, and finds out more than many doctors. She has helped me a LOT, but then again, she can`t do all those biopsys and tests. She did check my blood with the microscope, and found yeast in there, which is the Candida, and put me on the Candida diet. I hated it, but it has helped. However, I haven`t been able to discern all food allergies just with the diet. And I guess, my other problem is, that I just don`t want to accept the fact, that I have to avoid not just all gluten, but all dairy, SUGAR and anything that is fermented (like vinegar), because they all feed that yeast. When I followed this strictly, I got better in about 3 months. But I became undisciplined again, it came back. I need some support. I feel so deprived of not being able to eat anything. I wanna be healthy though.

Quite a few of us on here are following the SCD and getting good results. Although it is a long-term healing diet there are plenty good things to eat on it, although it does involve more prep and cooking than plain gluten-free because it cuts out the processed ‘off the shelf’ foods, gluten-free or otherwise, that are do damaging to the body.

As you have got the mastery over Candida but have seen it come back, you know the value of sticking to a good diet.

There is an SCD thread on this section, and the official site is ‘breaking the vicious cycle’. ‘Pecanbread’ is also a good site to look at. It is aimed at kids with Autism, but the info is useful for all, kids and adults alike, with any health issues, as many of these things are triggered by Candida and its ilk. There are quite a few books out now and other SCD websites as it is becoming more widely know about and helps more people recover.

Although you are Gluten intolerant you may not be Celiac, I was intolerant (but am now no longer since being on the SCD, but I wont eat it for some time until I am certain my gut has completely healed and then only occasionally). I actually believe that Celiac is actually just a manifestation of a higher level or different area of gut damage (at this point someone will undoubtedly shoot me down in flames!)

I believe that the gluten intolerance/Celiac is caused by Leaky Gut. Eating gluten-free foods keeps the cycle of damage going so those who are very intolerant will continue to be intolerant until they change their diet and cut out the foods that are contributing to the damage, and give their body a chance to heal properly.

Gluten intolerance is still gluten intolerance whether you are diagnosed ‘Celiac’ or not.

Ali.

——————————

Ali - 50 - struggled with what I now know to be GI symptoms and poor carb digestion for at least 35 years! Diabetic type II (1997). Mother undx Celiac - lifelong diabetic Type 1 & anemic (plus 1 stillborn and 10 miscarriages after me). Father definitely very GI.

Stopped gluten & dairy, Jan 08, but still other issues so dropped most carbs and sugar and have been following the Specific Carb Diet (SCD) since March 08. Recovery slow but steady and I can now eat a much broader range of foods especially raw which are good for my digestion and boost my energy level.

Not getting better? Try the SCD - it might just change your life………

Candida infections VS Gluten Intolerances

Wed, 23 Sep 2009 17:09:00 -0700

Found this page. Shows how similar symptoms of a Candida Infection(yeast infection) can be with those of a Gluten Intolerances. Check it out. Heres the link-http://candidapage.com/cccomp.shtml

Thanks Kristin

Sat, 12 Sep 2009 20:10:00 -0700

Thanks Kristin for being the only person to read my blog and put it on your favorites. Haha

Gluten Free Pizza I made(before it was cooked). Got the pizza...

Sun, 30 Aug 2009 15:39:00 -0700

Gluten Free Pizza I made(before it was cooked). Got the pizza dough mix at Trader Joe’s and its safe to use any toppings you know are Gluten Free, I personally used spahgetti sauce, onions, pepperoni and cheese. Came out delicious. “Thats what she said”

Gluten Free Menu @ P.F. Changs!

Sat, 29 Aug 2009 20:23:00 -0700

I havent seen it myself but thats what i heard so check it out and post what you think about the food

Alcohol

Wed, 26 Aug 2009 18:05:00 -0700

If you are Gluten Intolerant, you must stay away from beer, tequila, wiskey and any form of alcohol that is made from wheat. Instead drink Vodka(You could be like 007!) and Sake.

Maybe being Gluten Intolerant isnt so bad after all. Haha

Food List

Wed, 26 Aug 2009 14:43:00 -0700

Unsafe Gluten-Free Food List (Unsafe Ingredients)

Abyssinian Hard (Wheat triticum durum)
Alcohol (Spirits - Specific Types)
Amp-Isostearoyl Hydrolyzed Wheat Protein
Atta Flour
Barley Grass (can contain seeds)
Barley Hordeum vulgare
Barley Malt
Beer (most contain barley or wheat)
Bleached Flour
Bran
Bread Flour
Brewer’s Yeast
Brown Flour
Bulgur (Bulgar Wheat/Nuts)
Bulgur Wheat
Cereal Binding
Chilton
Club Wheat (Triticum aestivum subspecies compactum)
Common Wheat (Triticum aestivum)
Cookie Crumbs
Cookie Dough
Cookie Dough Pieces
Couscous
Criped Rice
Dinkle (Spelt)
Disodium Wheatgermamido Peg-2 Sulfosuccinate
Durum wheat (Triticum durum)
Edible Coatings
Edible Films
Edible Starch
Einkorn (Triticum monococcum)
Emmer (Triticum dicoccon)
Enriched Bleached Flour
Enriched Bleached Wheat Flour
Enriched Flour
Farina
Farina Graham
Farro
Filler
Flour (normally this is wheat)
Fu (dried wheat gluten)
Germ
Graham Flour
Granary Flour
Groats (barley, wheat)
Hard Wheat
Heeng
Hing
Hordeum Vulgare Extract
Hydrolyzed Wheat Gluten
Hydrolyzed Wheat Protein
Hydrolyzed Wheat Protein Pg-Propyl Silanetriol
Hydrolyzed Wheat Starch
Hydroxypropyltrimonium Hydrolyzed Wheat Protein
Kamut (Pasta wheat)
Kecap Manis (Soy Sauce)
Ketjap Manis (Soy Sauce)
Kluski Pasta
Maida (Indian wheat flour)
Malt
Malted Barley Flour
Malted Milk
Malt Extract
Malt Syrup
Malt Flavoring
Malt Vinegar
Macha Wheat (Triticum aestivum)
Matza
Matzah
Matzo
Matzo Semolina
Meringue
Meripro 711
Mir
Nishasta
Oriental Wheat (Triticum turanicum)
Orzo Pasta
Pasta
Pearl Barley
Persian Wheat (Triticum carthlicum)
Perungayam
Poulard Wheat (Triticum turgidum)
Polish Wheat (Triticum polonicum)
Rice Malt (if barley or Koji are used)
Roux
Rusk
Rye
Seitan
Semolina
Semolina Triticum
Shot Wheat (Triticum aestivum) Small Spelt
Spirits (Specific Types)
Spelt (Triticum spelta)
Sprouted Wheat or Barley
Stearyldimoniumhydroxypropyl Hydrolyzed Wheat Protein
Strong Flour
Suet in Packets
Tabbouleh
Tabouli
Teriyaki Sauce
Timopheevi Wheat (Triticum timopheevii)
Triticale X triticosecale
Triticum Vulgare (Wheat) Flour Lipids
Triticum Vulgare (Wheat) Germ Extract
Triticum Vulgare (Wheat) Germ Oil
Udon (wheat noodles)
Unbleached Flour
Vavilovi Wheat (Triticum aestivum)
Vital Wheat Gluten
Wheat, Abyssinian Hard triticum durum
Wheat amino acids
Wheat Bran Extract
Wheat, Bulgur
Wheat Durum Triticum
Wheat Germ Extract
Wheat Germ Glycerides
Wheat Germ Oil
Wheat Germamidopropyldimonium Hydroxypropyl Hydrolyzed Wheat Protein
Wheat Grass (can contain seeds)
Wheat Nuts
Wheat Protein
Wheat Triticum aestivum
Wheat Triticum Monococcum
Wheat (Triticum Vulgare) Bran Extract
Whole-Meal Flour
Wild Einkorn (Triticum boeotictim)
Wild Emmer (Triticum dicoccoides)

The following items may or may not contain gluten depending on where and how they are made, and it is sometimes necessary to check with the manufacturer to find out:

Artificial Color⁴
Baking Powder⁴
Caramel Color^{1, 3}
Caramel Flavoring^{1, 3}
Clarifying Agents⁴
Coloring⁴
Dextrins^1,7
Dextrimaltose^1,7
Diglycerides⁴
Dry Roasted Nuts⁴
Emulsifiers⁴
enzymes⁴
Fat Replacer⁴
Flavoring⁶Food Starch^{1, 4}
Food Starch Modified^{1, 4}
Glucose Syrup⁴
Glycerides⁴
Gravy Cubes⁴
Ground Spices⁴
HPP⁴
HVP⁴
Hydrolyzed Plant Protein⁴
Hydrolyzed Protein⁴Hydrolyzed Vegetable Protein⁴
Hydrogenated Starch Hydrolysate⁴
Hydroxypropylated Starch⁴
Maltodextrin^1,⁸Maltose⁴
Miso⁴
Mixed Tocopherols⁴
Modified Food Starch^{1, 4}
Modified Starch^{1, 4}Mono and Diglycerides^{1, 4}Monoglycerides^{1, 4}
Natural Flavoring⁶
Natural Flavors⁶
Natural Juices⁴
Non-dairy Creamer⁴
Pregelatinized Starch⁴
Protein Hydrolysates⁴
Seafood Analogs⁴
Seasonings⁴
Sirimi⁴
Smoke Flavoring⁴
Soba Noodles⁴
Soy Sauce⁴
Soy Sauce Solids⁴
Sphingolipids⁴
Stabilizers⁴
Starch^{1, 4}
Stock Cubes⁴
Suet⁴
Tocopherols⁴
Vegetable Broth⁴
Vegetable Gum⁴
Vegetable Protein⁴
Vegetable Starch⁴
Vitamins⁴
Wheat Starch⁵

1) If this ingredient is made in North America it is likely to be gluten-free.
3) The problem with caramel color is it may or may not contain gluten depending on how it is manufactured. In the USA caramel color must conform with the FDA standard of identity from 21CFR CH.1. This statute says: the color additive caramel is the dark-brown liquid or solid material resulting from the carefully controlled heat treatment of the following food-grade carbohydrates: Dextrose (corn sugar), invert sugar, lactose (milk sugar), malt syrup (usually from barley malt), molasses (from cane), starch hydrolysates and fractions thereof (can include wheat), sucrose (cane or beet). Also, acids, alkalis and salts are listed as additives which may be employed to assist the caramelization process.
4) Can utilize a gluten-containing grain or by-product in the manufacturing process, or as an ingredient.
5) Most celiac organizations in the USA and Canada do not believe that wheat starch is safe for celiacs. In Europe, however, Codex Alimentarius Quality wheat starch is considered acceptable in the celiac diet by most doctors and celiac organizations. This is a higher quality of wheat starch than is generally available in the USA or Canada.
6) According to 21 C.F.R. S 101,22(a)(3): [t]he terns natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof. Whose significant function in food is flavoring rather than nutritional.
7) Dextrin is an incompletely hydrolyzed starch. It is prepared by dry heating corn, waxy maize, waxy milo, potato, arrowroot, WHEAT, rice, tapioca, or sago starches, or by dry heating the starches after: (1) Treatment with safe and suitable alkalis, acids, or pH control agents and (2) drying the acid or alkali treated starch. (1) Therefore, unless you know the source, you must avoid dextrin.

May 1997 Sprue-Nik News.
(1) Federal Register (4-1-96 Edition) 21CFR Ch.1, Section 184.12277.
(2) Federal Register (4-1-96) 21 CFR. Ch.1, Section 184.1444
8) Maltodextrin is prepared as a white powder or concentrated solution by partial hydrolysis of corn starch or potato starch with safe and suitable acids and enzymes. (1) Maltodextrin, when listed on food sold in the USA, must be (per FDA regulation) made from corn or potato. This rule does NOT apply to vitamin or mineral supplements and medications. (2) Donald Kasarda Ph.D., a research chemist specializing on grain proteins, of the United States Department of Agriculture, found that all maltodextrins in the USA are made from corn starch, using enzymes that are NOT derived from wheat, rye, barley, or oats. On that basis he believes that celiacs need not be too concerned about maltodextrins, though he cautions that there is no guarantee that a manufacturer wont change their process to use wheat starch or a gluten-based enzyme in the future. (3) - May 1997 Sprue-Nik News
1. Federal Register (4-1-96) 21 CFR. Ch.1, Section 184.1444
2.Additives Alert, an information sheet from the Greater Philadelphia Celiac Support Group, updated early in 1997. This specific information comes from Nancy Patin Falini, the dietitian advisor for the group and a speaker at a national celiac conferences in the past few years.
3. From the CELLIAC Listserv archives, on the Internet, Donald D. Kasarda, posted November 6, 1996

Carne Asada Fries were good

Tue, 25 Aug 2009 23:02:22 -0700

Carne Asada Fries were good