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Friday, October 31, 2014

barbarian Islam burned greek books and copied greek culture left from burning

1. The Latin language is the daughter of the Greek language and the ancients Latin writers write that they are proud because the Latin words derived from the Greek language and, unfortunately for them, thousands of Greek words are "untranslated" and as such the placement within their texts.
Such words are Homeric "δυσαριστοτόκεια" and "κροκόπεπλος".
2. For the destruction of Greece by the Persians there are all the ancient texts. Read them. The largest Europeans historians say that the Fight of Marathon 490 B.C. and Battle of Salamis 480 B.C saved Europe. Especially in the naval battle of Salamis, the Greeks say they are fighting for "Europe"
These fight and battle taught in schools wars.
3. The fight in Thermopiles is not a myth. Really happened at 480 B.C. Was 300 Spartans and 700 Thespians who fought and died in all. They kept the Persians in the straits and gave courage to the other Greeks to fight in the Battle of Salamis.
4. Seriously Islam gave civilization? When? When would slaughter thousands of innocent people to enforce? Or now that kidnapped innocent girls?
Islam cleared much the ancient Greek library of Alexandria and the libraries of other ancient Greek cities.
Six (6) months were burning the ancient Greek texts in Alexandria for have hot water to public baths!
Asked the sultan what to do with the books of the Greeks, and he replied: "Whatever agrees with Islam is useless so I burn it. Whatever does not agree with Islam again burn ... why does not agree."
The god of Greece did not let a few be lost writings of Aristotle because some educated Arabs, Mediterranean in origin, "were afraid" and respected the knowledge of the great philosopher. So today still appear "new" writings of the great man in the Greek language into Arabic texts.
5. The "civilized" Europeans Crusaders burned the last books when destroyed Constantinople for the second time in 1.204 AD. Until the 10th century have survived the 107 tragedies of Aeschylus. Today we have only ... 7. The "civilized" Europeans burned last books roasting meat onto the "papers".
The Byzantine historians describe the destruction of Constantinople by Western Crusaders. Up to and including velvet curtains stealing except all the others.
And finally stayed 2-3% of ancient Greek literature.
It is no coincidence that the "Renaissance" appeared in Europe after Constantinople fell in 1453 AD? Of course not. But do not tell us that Copernicus spoke first that the Earth goes around the Sun. Aristarchus of Samos formulated it first.
And as Aristotle says about the Greek word "Ηλικία=age", how many times has revolved around the sun since you were born. Helix/(Ήλιξ-Έλιξ) = rotation.
The god of Greece did not let a few be lost writings of Aristotle because some educated Arabs, Mediterranean in origin, "were afraid" and respected the knowledge of the great philosopher. So today still appear "new" writings of the great man in the Greek language into Arabic texts.
6. The ancients Greeks said "barbarians" those people were not Greek and spoke a language other than Greek because the time they spoke sounded as if to say "bar-bar". In the ears of the ancients Greek the language of the barbarians was cacophonous as it is today several languages​​. Today Greeks learn faster than all foreign languages ​​because all European languages are derived from their own.
7. The ancients Romans say this: Τhey conquered Greece by the war and after Greece conquered them with its civilization.
Example brilliant Roman emperor and philosopher Marcus Aurelius who knew and wrote Greek.
The Etruscans were a very ancient Greek tribe. Southern Italy and Sicily were Greek colonies and what they called themselves "Great Greece/Magna Grecia".
"Rome/Ρώμη" is a Greek word and means "power."
Established by Trojan Aeneas when Troy fell. Two ancient historical writers write this.
The Trojan War was the first between tribes of the Greeks. Achaeans vs Troy. Therefore other gods of Olympus were allies of the Achaeans and others were allies of the Trojans. Except Zeus that was neutral.
8. The folks without history and memory is dead folks. Me I feel brothers Italians and Spaniards because as Plato said "Greeks are around the Mediterranean Sea like frogs around a lake".
You I do not know what you are, but the peoples of the Mediterranean Sea, like I, we know our history and our value and if some people try to make us
devalue and make us forget about who we are, they will not succeed.
One final, Greece is not only ancient Greece.
For us Greeks, Greece are thousand years of history and civilization until today.

https://www.youtube.com/watch?v=0wkAk_dFYJg&app=desktop

Wednesday, October 29, 2014

vietnamese girls usually keeps their virginity until the marriage

 
MojaveDan answered 7 years ago


As far as I know, Tila Tequila (a.k.a. Thien Thanh Thi Nguyen) has never been to Vietnam in her life. She has spent all but one year of her life living in America. She was born in Singapore and grew up in Texas. For all practical purposes, she is an American and the values she exhibits are American and not Vietnamese.
 If you are suggesting that all Vietnamese girls are "easy", "sluts", "prostitutes" or the liking based on depictions from Vietnam War movies and/or how Tila Tequila depicts herself to the public, then you are being ignorant to say the least and some would consider your question to be inline with being a bigot.
 Contrary to what you seen on Vietnam War movies, Vietnamese society and culture is very conservative when it comes to sex. It is more common for Viet girls to remain a virgin until marriage, which is almost unthinkable in Western society. If Tila Tequila lived in Vietnam, she would be looked down by the public and especially by her family for the way she conducts herself in public. However, the exact opposite happens in Western society.
 For example: A Viet girl who was an actress on the most popular children's T.V. show in Vietnam got caught in the public eye from a video of her and her boyfriend having sex that leaked onto the Internet. Her show was canceled and she was scorned by the Viet media for weeks. By comparison, Paris Hilton's sex video made Paris Hilton even more popular than she was before.
 So don't pigeonhole all Vietnamese girls as being sex craved, bisexuals who prefer prostitution for a living just because you seen a few Vietnam War movies and you're a fan of an American celebrity who has a loose sex life and happens to have Vietnamese parents. After all, not all American men who visit Vietnam are perverts looking to have sex with underage Asian girls.
 I suggest that you stop watching the cr@p reality TV shows that MTV and VH-1 have been producing and start watching something educational that may raise your I.Q. above that of a Neanderthal.

https://answers.yahoo.com/question/index?qid=20071220094925AAn2RKc

Monday, October 27, 2014

Japanese Car cannot touch German Car in reliability



sexyitalian891
오후 8:25




 


+talonfast25 Are you fucking kidding me? Quit talking out of your ass. The new 911 Turbo S is the fucking KING of reliability among all supercars. Nothing can touch it in that respect. Its PDK transmission is designed to handle 3000 launches. Three fucking thousand. Look up the video where they did 61 launch control launches over and over and over again, it didn't break. America and Japan cannot touch the german cars when it comes to engineering and reliability.
Lets see how many launches a Corvette can do before its transmission breaks.


https://www.youtube.com/watch?v=B7P4nJzD-4s

Saturday, October 25, 2014

arrogant cheater nadal excuse yet again

 
Everytime Nadal is losing he starts playing the sucky i'm injured game. If your injured why play just to get 50 points in the ranking? Just from watching the match it seemed like he would only try when he felt like he was gonna turn it around, then when cCoric was dominating the rallies he would just play half to 3/4 shots. Everyone says Rafa has a never give up attitude, when he is playing well, but when he is not it's lets pretend like I am to blame for the loss and not my opponent who played better then me on this day!!!!


Borna Coric vs Rafael Nadal ~ Highlights QF -- Basel Open 2014       
 

4대 보석

4대 보석이란?

보석은 마찰이 없이는 가공될 수가 없다.
마찬가지로, 사람은 시련이 없이는 완벽한 사람이 될 수가 없다.
공자
지구를 구성하는 암석들의 최소 단위는 광물이며, 자연계에는 3,700여 종이 넘는 광물들이 있는데 단지 70여 종만이 보석광물로 인정된다. 이들 보석광물들 중 보석업계에서 4대 보석을 정하라면 주저 없이 다이아몬드, 루비, 사파이어 및 에메랄드를 꼽는다. ‘4대 보석’이라는 의미는 이들 보석들이 아름답기도 할 뿐만 아니라 그 가치가 높으며, 많은 사람들이 선호하기 때문에 중요한 보석으로 간주된다는 의미이다. 하지만 그렇다고 해서 다른 보석들이 모두 이들보다 가치가 떨어지는 것으로 해석해서는 안 된다. 이들을 4대 보석으로 칭하는 데는 다 그럴만한 이유가 있다.
다이아몬드 ‘컬리넌Ⅰ’로 장식된 왕의 홀
다이아몬드 ‘컬리넌Ⅰ’로 장식된 왕의 홀이 보석은 ‘아프리카의 별’이란 애칭을 가지고 있다.
첫째, 다이아몬드는 세상에서 가장 단단한 물질로 한 가지 원소인 탄소(C)로 구성된 유일한 보석광물로서, 그 이름 또한 ‘정복할 수 없다’는 뜻의 그리스어 아다마스(adamas)로부터 기원된 것이다. 이는 영원한 사랑을 의미하여 결혼식 혹은 약혼식 반지로 가공되어 세계적으로 널리 이용되고 있다. 전통적인 가치를 인정받고 있는 무색부터 다양한 색의 팬시 다이아몬드(청색, 황색, 분홍색, 갈색, 녹색)가 있는데, 팬시의 가치는 더 높게 평가된다. 다이아몬드는 4월의 탄생석으로, 결혼 10, 30 및 60주년을 기념하는 보석으로 이용된다.

둘째, 루비는 강옥이란 광물 중 적색을 띠는 투명한 광물로, 루비란 이름은 ‘붉은색’을 의미하는 라틴어 루베르(ruber)에서 유래되었다. 루비의 가장 아름다운 색은 피죤 블러드(비둘기 피)의 색이라고 한다. 이렇듯 루비의 적색이 연상 시키는 것은 불()과 피()이다. 이는 곧 뜨겁고, 정열적이며, 강력한 힘과 권위를 상징해 왔다. 루비는 7월의 탄생석으로, 결혼 15주년 혹은 40주년을 기념하는 보석으로도 사용된다. 금홍석 결정들이 포유물로 들어가 있는 것은 육방향의 성채를 나타내는 스타루비가 된다.

셋째, 사파이어는 강옥이란 광물 중 적색 이외의 다른 색을 띠는 모든 투명한 광물이다. 그 색이 청색이 아닌 사파이어일 때에는 반드시 앞에 색깔을 붙여 분홍색 사파이어, 황색 사파이어 등으로 불러야 하며, 청색인 경우에만 그냥 사파이어라고 부른다. 그래서 대부분의 사람들은 사파이어 하면 청색을 연상한다. 많은 사람들이 청색을 선호하는데, 이는 가장 매력적인 색이라는 것을 실증적으로 나타내는 것이다. 그리스어의 사페이로스(sappheiros)라는 ‘청색’을 의미하는 말로부터 사파이어란 이름이 기원된 것이다. 사파이어는 9월의 탄생석으로, 결혼 5, 23 및 45주년을 기념하는 보석으로 이용된다.

마지막, 에메랄드는 녹주석이라는 광물로서 녹색의 투명광물이다. 이 광물의 색을 우리는 흔히 에메랄드그린이라고 부를 정도로 맑고 투명한 녹색은 사람들의 사랑을 받기에 충분하다. 그 이름 자체가 그리스어의 ‘녹색의 보석’이라는 스마라그도스(smaragdos)에서 기원된 것이다. 이 에메랄드그린은 생명의 색으로, 영원히 계속되는 봄의 색을 의미하며, 또한 영원한 사랑으로 상징되어 왔다. 이 색은 조화와 화합의 색이며, 자연에 대한 사랑과 생명의 환희를 나타내는 색이기도 하다. 에메랄드는 5월의 탄생석으로, 결혼 20 및 55주년을 기념하는 보석으로 이용된다.

보석업계에서 4대 보석으로 간주되는 다이아몬드, 루비, 사파이어 및 에메랄드

다이아몬드
다이아몬드
루비
루비
사파이어
사파이어
에메랄드
에메랄드
4대 보석 중 다이아몬드를 제외하면 빨강, 파랑 및 초록의 유색 보석이다. “빛은 단순히 인간에게 밝음을 줄 뿐만 아니라, 신체 내의 많은 혼합물, 어떤 신진대사 작용들, 세포들의 생존과 발생, 삶의 리듬에 이르기까지 영향을 주며, 강력한 물리적인 힘을 발휘한다”라고 했던 토마스 시슨(Thomas Sisson)의 말을 빌릴 필요도 없다. 빛에 의해 만들어진 광물의 색은 아름답다는 게 중요한 보석으로 간주되는 이유일 것이다.

때로는 5대 보석이라는 말을 사용하기도 한다. 서양에서는 4대 보석광물에 자수정을 더하고, 동양의 중국에서는 옥을, 일본에서는 진주를 더하여 5대 보석으로 간주한다. 아마도 5대 보석에 추가되는 보석의 종류가 나라마다 다른 것은, 동서양의 문화적 배경의 차이와 각국에서 이용 가능한 보석광물의 차이가 만든 결과로 보인다. 4대 보석 또는 5대 보석들 중 어떤 보석을 선호하는지는 인간만이 가지고 있는 미묘한 정신의 문제라는 생각이 든다. 그러한 정신은 문화적인 배경과 깊숙한 관계가 있음은 물론이다. 현대 사회는 세계의 어느 곳에서 거주하든지 간에 사람들의 문화적인 거리를 좁혀 주고 있지만, 아직도 그 틈은 존재하고 있다. 따라서 각 개인의 선호도는 다르게 마련이고, 각 개인의 취향에 따라 선호의 스펙트럼이 그려지는 것이다.

4대 보석 또는 5대 보석이 아니라고 해서 보석으로서 소유할 가치와 의미가 없는 것은 더더욱 아니다. 자신이 가장 선호하는 또는 소유한 보석 중에서 가장 의미가 있는 보석이 이런 범주를 벗어난다고 해서 우려할 필요는 없다. 그 보석이 주는 진정한 아름다움이나 의의를 즐길 수 있다면 보석을 소유할 충분한 자격이 있다고 여겨진다
[네이버 지식백과] 4대 보석이란? (보석, 보석광물의 세계, 2010.11.30, 자유아카데미)
 
 

스페인 사람들이 남유럽에서 제일 하얗다.


제 목그리스 이탈리아 스페인 사람들 얼굴 느낌 글쓴이 트랙킹  조회 41  댓글 1   
2014-10-25 13:49:47
 
 




우선 기본적으로 위 세나라 사람들은 키가 평균적으로 크진 않음. 또 골격이 작은게 특징이지만 허약해 보이지는 않음. 오히려 뭔가 단단해 보임.
검은 눈동자에 뽀글머리 올리브 약간의 그 특유 피부톤이 있음.
아랍사람들은 눈 밑에 다크써클같은 흑색끼가 있는데
남유럽 사람들은 그런게 없음
그리스인들은 코가 메부리코에다가 콧뼈가 돌출형으로 튀어나옴. 일부 주먹코도 좀 많은 편. 광대가 약간 있는 얼굴형으로 보임
이태리인들은 북부로 올라갈수록 빨간머리가 많음
하지만 빨간머리라고 해도 자세히 보면 그냥 라틴계 사람같이 생김. 북부에 있는 게르만족과의 혼혈로 생성된 것으로 생각됨
보통 그리스인들과 좀 달리 콧대가 곧음. 광대도 없이 오목한 입체적 얼굴이 특징임. 그리스계열보다 눈이 움푹 들어감.
스페인인들은 체모나 피부톤만 프랑스인들/독일인들에 비해 어둡지
완전 얼굴형은 프랑스나 독일과 다를바가 없음.


트랙킹 평균적으로 스페인애들이 가장 하얗다  2014.10.25 13:50:12 삭제버튼


http://gall.dcinside.com/board/view/?id=history&no=1425763&page=1

Tuesday, October 21, 2014

호르몬

요절하는 절대 권력자




비만해지면 문제가 되는 대표적인 질환이 있습니다! 다들 잘 아시죠?

바로 당을 조절하지 못해서 생기는 병, 당뇨병입니다.

당뇨병에서 중요한 호르몬은 인슐린인데 인슐린은 췌장에서 분비되는 혈당을 조절하는 호르몬입니다. 우리가 과도하게 탄수화물, 액상과당 등을 섭취하게 되면 ⇒ 인슐린이 더 많이 분비 돼도 오히려 기능이 떨어지는 데 이런 것을 바로 인슐린 저항성이라고 합니다.

즉, 인슐린은 분비되어도 인슐린의 작용이 저항성 때문에 떨어지게 되는 겁니다. 실제로 당뇨병 환자들이 오히려 인슐린이 높은 경우도 많거든요.

인슐린 저항성은 성인병의 종합선물세트라고 할 수 있는 대사증후군의 뿌리 입니다.

즉, 당뇨병뿐만 아니라 고지혈증, 고혈압, 심장병, 심지어 치매, 암도 유발한다던데 여러분, 당장 당 조절 못하는 게 되면 불행한 삶으로 치닫는 급행열차를 타게 되는 것이거든요.

다리를 자르거나, 손발이 썩고, 눈은 실명하고 아주 불행한 일들이 발생합니다. 그래서 그런 합병증이 무서워서 먹고 싶은 거 마음대로 먹지 못하고... 어찌보면 형벌과 다름 없습니다.

옛날엔 너무 잘 먹고 운동 많이 안하고 세종대왕 같은 왕들이 걸리는 병이었는데 요즘은 보통 사람들이 다 걸리는 병이 됐습니다. 당뇨병 대란이라고 하죠.

최근에는 이런 당뇨병을 눈밑지방줄기세포 유전자 치료 완치법을 많이 연구하고 있지만 근본적인 치료법이 나오기 전에는 인슐린과 여러 호르몬을 이해하고 잘 관리하려는 노력이 필요합니다.

요즘 개발된 당뇨병 신약들 중에 인크레틴이란 약이 있는데 이 약은 인슐린을 잘 분비하게 하고 그렐린같은 식욕호르몬을 억제하는 효과를 갖고 있거든요, 이런 여러 호르몬을 동시에 생각해야만 효과적인 당뇨병 조절이 이루어질 수 있습니다.

제가 예전에 연구했던 재미있는 연구 결과는 당뇨병 환자에서 인슐린이 아니고 성장호르몬을 소량 투여했더니 근육량이 늘면서 혈당조절이 잘 이루어진 결과가 있었습니다. 이것도 다각도로 호르몬의 측면에서 당뇨병을 접근해야 한다는 것을 보여주는 결과라고 생각합니다.

다양한 호르몬들은 서로 연결되어 있다

한 가지 호르몬이라도 여러 신체 기능 대사 작용에 관여하고 또 같은 신체 가능이 여러 가지 호르몬이 동시에 작용합니다. 이들은 단독으로 작용하기도 하고 합동으로 작용하기도 하고 단계적으로 릴레이 하듯이 작용하기도 하거든요.

호르몬을 관장하는 곳, 뇌하수체&8729; 뇌 중에서도 호르몬 오케스트라의 지휘자라고 하는 뇌하수체에서 여러 호르몬을 많이 분비하고 다른 호르몬들을 조절합니다.

중앙부처와 지방자치단체와의 연결 같은 것이라고 생각하시면 되는데 아주 다양하고 생소한 호르몬들이 많이 나옵니다. 이러한 호르몬은 너무 많은 다른 호르몬과 연결되어 있구요.

우선 옥시토신 성선자극호르몬 갑상선자극호르몬 외에도 에너지 대사에 관여하는 부신피질자극호르몬, 유즙분비에 작용하는 프로락틴도 뇌하수체에서 나오는 것입니다.

얼굴이 보름달처럼 동그래지고 살 많이 찐다는 쿠싱병은 부신피질자극호르몬과 부신에서 분비되는 호르몬인 글루코코르티코이드라는 스테로이드 호르몬이 과잉분비 돼서 생길 수 있습니다.


그런데 요즘 우리가 복용하는 약물 중에서 스테로이드 약물들이 있는데 이런 약제들은 마치 쿠싱병과 같은 증상을 발생시킬 수 있는데요, 의인성 쿠싱병이라고 약물에 의한 쿠싱병을 일으킬 수 있습니다.

또 이런 스테로이드 약물들을 장기 복용하면 의인성 쿠싱병 뿐만 아니라 다양한 스테로이드 호르몬의 부작용이 나타나고, 나중에 스테로이드 약물을 줄이거나 중단하면 본연의 자신의 부신피질호르몬이 나중에 잘 안 나오게 되는 부신 기능이 저하되는 것입니다.

부신 기능이 저하되면 세상만사가 다 귀찮은 만성피로증후군 뿐만 아니라 심각한 쇼크 상태도 올 수 있습니다. 과외공부를 많이 하다 보니 자기주도 학습능력이 떨어진거죠.

약물과 관련해서 흔히 사용되는 약물 중에 뇌하수체에서 나오는 프로락틴을 증가시키는 약물들도 있는데요. 프로락틴은 유즙분비 호르몬이기 때문에 출산을 하지 않은 여성에게서 유즙이 나오는 황당한 일도 생기게 되어 진료실에 오기도 하고, 혹시 뇌하수체에서 프로락틴 분비하는 종양이 생긴 것 아닌가 걱정하는 분들도 있는데, 일단 꼼꼼히 복용하시는 약물들을 따져보셔야 합니다!

낮과 밤을 구별해주는 호르몬, 멜라토닌

또 우리가 나이가 들면서 예민해져서 잠도 잘 못자고 하는 것도 호르몬의 불균형을 생각해야 봐야 합니다.

멜라토닌 얘기 들어 보셨지요? 자꾸 잠이 온다든지 불면증으로 고민하는 분 특히 시차적응 못해서 생기는 불면증은 바로 뇌 안에 작은 장기인 송과샘에서 나오는 멜라토닌이 일으키는 것입니다.

그러니까 흔히 멜라토닌은 수면호르몬이라고 할 수 있는데요! 실제로는 낮과 밤을 구분해주는 호르몬이죠. 밤이라는 것을 인식해서 이제 자야한다는 것을 알려주는 것입니다. 멜라토닌이 분비 되어야 우리 몸은 밤이라는 것을 실질적으로 인식합니다.

그런데 시상하부에서 분비되는 이 멜라토닌은, 수면 뿐만 아니라 성조숙을 늦추는 역할을 하고, 바꿔 말하면 성장 호르몬을 잘 나오게 하고, 밤 11시-1시 사이 가장 활발하게 분비되는데 이 멜라토닌은 인체에서 분비되는 최상위 호르몬이라서 다른 호르몬들과 연결 돼 있습니다.

어떤 경우에는 자도 잔 것 같지 않은 건 왜 그럴까요?

밤에 눈으로 빛이 들어오지 않아야 멜라토닌 분비되는데, 불 밑에서 자면 멜라토닌 호르몬의 분비가 제대로 되지 않아서 자도 잔 것 같지 않지요? 이렇게 멜라토닌이 안 나오면 자도 잔 것 같이 않게 되죠!

멜라토닌은 잠을 유도하는 것 뿐만 아니라 혈압, 혈당을 유지해서 건강을 유지할 수 있도록 돕는데... 계속해서 방해를 받으면, 건강을 해칠 수 있습니다.

잠이 보약이다 라는 말도 있잖습니까? 잠의 신을 모르페우스라고 하는데 모르핀이란 말의 어원이라고 할 정도로 잠은 모르핀처럼 우리의 일상의 피곤과 고통, 번민을 잊게 해주고 새로운 하루를 시작할 수 있는 건강을 선물하는 것입니다! 인간에게 몰래 불을 선물한 죄로 제우스의 분노를 사게 된 프로메테우스가 코카서스 바위에서 매달려 매일 독수리가 간을 쪼아 먹었지만 하룻밤 자면 다시 간이 살아나는 것처럼 잠은 우리의 건강을 재충전하는 것입니다.

우리 인간은 원래 어떻게 살았습니까? 밤에 깜깜하게 살았잖습니까? 밤에도 대낮같이 환해진 건 불과 100년 밖에 안 됐습니다.

불야성을 이루는 현대 사회! 진정한 휴식의 밤을 상실한 사회에서 박탈된 멜라토닌과 수면은 현대인의 문명병으로 성인병의 창궐을 초래하는 것입니다.

수면의 문제는 성인만의 문제는 아닙니다. 어릴 때 잠을 많이 자야 키가 크고 잠을 못 자면 키가 작아진다고 하는 말이 있는데, 그런데 우리 아이들, 밤에 어떤가요? 11시 이전에 잠 자는 아이들이 거의 없죠?

늦게까지 학원 다니고, 심지어 잠 안 오는 약도 많이 먹지요. 아이들이 잠을 안 자면, 부모가 잠을 잘 수 있겠어요? 엄마 아빠들도 덩달아 잠 못자고 멜라토닌도 안 나오고….

멜라토닌이 잘 나와야 숙면하고 건강. 젊음을 유지할 수 있는 것을 명심하시길 바랍니다.

행복한 호르몬, 세로토닌

세로토닌이 안 나오면 굉장히 우울해지는데, 세로토닌은 안온함, 행복감과 같은 감정에 작용하여,
최근에 세로토닌 치료법등이 유행하기도 하였죠.
그런데 뇌에서 나오는 이 세로토닌도 또 다른 하위 호르몬의 분비를 조절하기도 하거든요.

이렇게 우리 몸의 기능을 유지할 수 있는 호르몬은 서로 정교하게 연결이 되어 있어 어느 것 하나만 삐끗해도 도미노처럼 심각한 질병이 발병하게 됩니다.

자 여러분! 그러나 호르몬이라고 하는 것이 우리 몸을 굉장히 변화시키는데 아직도 우리는 호르몬이 하는 일을 잘 모르고 있습니다.

호르몬이 3천여 개 정도로 추정되고 있는데, 그 중에서 아는 게 80개 정도이고 (2.6%) 그것도 아주 자세히는 잘 모르고 있어요!

유전자 해독을 해놓고도 복제에 실패했던 이유도 호르몬을 제대로 알지 못하기 때문이라는 말이 있을 정도니까요.


이 정도로 호르몬은 우리 몸에 아주 중요한 영향을 미친다는 것인데 우리가 3천여 개의 호르몬을 다 알 수는 없지만, 지금까지 알려진 호르몬 이라도 제대로 알면, 최소한 급행열차에 타게 되는 것 정도는 피해갈 수 있지 않을까 싶습니다.




http://www.dailypharm.com/News/189951


http://gall.dcinside.com/board/view/?id=history&no=1422885&page=1

Koreans are between south east asian and mongolian

 
korean turkish brother? that is the funniest thing i've ever heard, anyone with basic knowledge on genetics would know that is false.Most korean commoners that i have met' are generally more mongoloid than the southeastasians with bigger heads and round faces,but they are somehow different from the asians from the north too,as they have much flatter and shorters noses,less-developed mongolian folds,pointed out mouths....
 
 

Monday, October 13, 2014

turkish food is greek food

Armen
#417 Oct 10, 2013
Turkish cuisine is not genuine or original.

It is based on Ottoman cuisine, and Ottoman cuisine is based largely on Greek and Armenian, never Turkish and never foods from central Asia.

Turkish has no commonality with central Asian foods where they came from originally, therefore 100% of Turkish food is copy of Anatolian Greek and Armenian.
 
http://www.topix.com/forum/world/turkey/TTNOTQEVQCR435TBD/p21#lastPost

Turkish Food is Greek Food

greek
Athens, Greece
#60 Nov 15, 2011
Gift And a Curse88 wrote:

Modern Turkish food started life in the Sultans kitchens of Topkapi palace.
It was during the rule of the Ottomans that Topkapi palace was built (1466-1478) in the newly conquered
capital (Istanbul) of the Empire by Mehmet II.
The Sultan's always liked new, tasty food to try out and so they sent out their best chefs out to every corner
of the Ottoman Empire to bring back the best dishes that they could.
And so when the cooks came back they set out to perfect and improve the dishes to the best they could be,
ready to be served to the Sultan's.
This all started the competition between the cooks to who could best please their master by preparing special dishes of their own.
The sultan showed pleasure by giving rewards.
And so the Ottoman palace was and still is considered the centre of Ottoman Turkish cooking where the best creative chefs of the
empire were trained to produce the world renown Turkish cuisine of today.
Yes I'm not saying the Ottoman cuisine wasn't great and historical, I'm just saying their not original. Like I said about 4578269587 times, Your cuisine is just copies of Greek cuisine with small changes. I'm not saying it's very bad im just saying it's not original.
 
 
http://www.topix.com/forum/world/turkey/TTNOTQEVQCR435TBD/p3

Greek Food is not Turkish but Turkish Food is Greek Food.


http://www.cliffordawright.com/caw/food/entries/display.php/id/33/#5

The Greek and Turkish Question

Mangia Bene
[This article has endnotes with author name only. Full bibliographical data can be found in the bibliography of Clifford A. Wright, A Mediterranean Feast]
    As any of the latest naval stand offs between Turks and Greeks in the Aegean shows, the Greeks are not much amenable to the idea that their food might be indebted to Turkish cooking. It is commonplace for Greek food writers to introduce Greek cuisine as one “shaped through over 3,000 years of history.”1 The sumptuous feasts described by Homer or Plato and menus from Athenaeus--all this will be described as part of the Greek culinary heritage. Sometimes it can get rather silly, such as the comment of one writer that “When you start your day with rolls and coffee, you are following an ancient Greek custom.”2 One Greek writer went so far as to state that Greek cuisine is twenty-five centuries old and is the ur-cuisine that the Turks, Italians, and other Europeans borrowed from, not the other way around.3 Nicolas Tselementes was a noted Greek food authority who claimed the Greeks influenced western European foods via Rome; he traced the ancestry of such dishes as keftedes, dolmades, moussaka, and yuvarelakia to ancient Greek preparations that subsequently became masked behind Turkish and European names. He also said that bouillabaisse was an offspring of the Greek kakavia.4
    The Greek food writers are right about one thing: Greece is the source for an original European cuisine, just as it is the source of Western philosophy. The Hellenist influence on the Mediterranean is no doubt a powerful and important one and should not be underestimated. But whether it is the only font to Mediterranean cuisine is another matter. Greek culinary nationalism has hindered any reasoned debate and research on this question of the degree to which the Greek people preserved and maintained the classical heritage through 2,500 years, including Roman occupation, barbarian invasions, and 500 years of occupation by the Turks, not to mention interference and occupation by Venetians, Genoese, and Catalans. They ignore the fact that the majority population of peninsular Greece in the Middle Ages was Slav.5 They also underemphasize the importance of the Byzantine Empire, the Greek successor state to the Roman Empire in the East.
    The Byzantine Empire saw its most glorious period in the sixth century. A new period of splendor also occurred in the ninth and tenth centuries, but after the Turkish victory at Manzikert (Malazgirt) in 1071 the fortunes of Byzantium declined. The empire broke up when the Crusaders captured Constantinople in 1204 during the Fourth Crusade, and continued as a truncated state, ever-shrinking in the face of the Ottoman Turks and vainly begging for aid from the West. Finally, Constantinople fell to Mohammed II in 1453 and the Byzantine Empire was extinguished forever. But this Greek civilization certainly left important culinary artifacts, and these culinary influences from Byzantium are a more likely Greek contribution than that from classical Greece as claimed by so many writers. We know that there were Byzantine mechanical devices such as one for preparing dough using animal power, apparently invented at the end of the tenth century. We can surmise that there was other important culinary transfers as well. Unfortunately, there are no comparative historical studies of Greek and Turkish food by disinterested third-party scholars, although at least one Greek scholar believes his countrymen claim too much ownership.6 In any case, all claims regarding the heritage of Greek food must be taken with a grain of salt for Greek culinary history still awaits its Maxime Rodinson. As the scholar of medieval Hellenism Speros Vryonis Jr. warned: “In matters of cuisine the conquerors undoubtedly absorbed some items from the conquered, but the problem is again obscured by a similarity in Byzantine and Islamic cuisine which probably existed before the appearance of the Turks.”7 Turkmen cuisine was very simple, usually produced from their flocks, with products such as milk, yogurt, butter, and cheese, with grains such as millet, fruit, honey, eggs, and a type of pancake cooked on a hot iron griddle. Vyronis states that the elaborate Turkish cuisine that came later was foreign to the Turkmen nomads and belonged to the native cuisine of the eastern Mediterranean. There is a similarity between the sweets of the Turks and those of the Byzantines, he argues, where one finds dough, sesame, nuts, honey, and fruits, as the Byzantine pastilla shows. The Turkish baklava was known as kopton and Athenaeus gives a recipe. (Athenaeus, XIV, 647-48). Cheese, borëk, and pastirma were all known to the Byzantines, as was the roasting of meat on a spit. The above argument by Vyronis has been convincingly challenged by Charles Perry, who says that Vyronis misread the Greek text of Athenaeus and that the simple food of Turkic nomads may actually have been the mother of invention for more complex preparations, like layered doughs for bread, see Perry 1994: 87-91. For my part, I am convinced of the possibility that contemporary Greek food, when it is not directly taken from the Turks or Italians, has its roots more properly in the Greek Byzantium than it does in the classical era.
    The history of Greek food is as complicated as Greek history. Listening today, one would think that the boundary between Greek and Turkish is true and clear--but it isn’t, for although Greece was part of the Ottoman Empire for a long time, the Greeks themselves sometimes benefited from a pax turcica. In the Middle Ages the Greek peasants of Anatolia rose up against the towns where their Greek landlords lived, converted to Islam, and welcomed the Turkish nomads arriving from the East. Remember, too, that the Greeks helped the Turkish expedition against Crete in the seventeenth century because they hated the Venetians. Before the Turks, Greece was under the scourge of the Catalans who took Athens in 1311 and set up their own dynasty, not to mention the Florentines in the late fourteenth and early fifteenth centuries. By the mid-fourteenth century, parts of Greece were falling to the Turks and the great Greek capital of Constantinople fell in 1453, a momentous event. Some of the most famous admirals in the Turkish service were Greeks, such as the corsair Khayr al-Din (Barbarossa) and possibly Kemal Re’is, whose fleet defeated the Venetians off Modon in 1500. When the Turks overran Greece, they populated the fertile plains of Thessaly and western Macedonia but were never really able to conquer the mountains. These mountain Greeks, the famous Klephts, often raided the plains, attacking both Greeks and Turks. The Turks sometimes used the institution of the Greek armatoloi (men at arms) to track down the Klephts. There were also Greek tribal communities left completely untouched by the Ottoman forces, such as the Suli of Epirus (Ipiros), the Máni in the Peloponnesus and the Sphakia on Crete. These tribes were semi-autonomous communities left unmolested by the Ottomans in their impregnable mountain confederations. They rarely interacted with the Turks, except occasionally when the Ottomans compelled them to pay tribute if they had sufficient troops in a local area to do so.8
(Photo: Cook slicing gyro sandwich at Mpairaktaris taverna in Athens, Clifford A. Wright)     The rivalry between the Houses of Anjou and Aragon over the island of Sicily affected Greek history of the late thirteenth century more than any other cause. Once peace came to Sicily, the Catalan auxiliaries of Aragon sought their mercenary adventure in Greece, wrecking havoc on the Greeks and the Frankish rulers of the Levant. The Catalans ruled Attica and Boetia for seventy-five years until Athens was taken by Nerio Acciaiuoli, a member of a famous Florentine banking and arms manufacturing family in 1388 and the Greeks subjugated. The position of the Greeks during this time is reflected in Catalan, Sicilian, and Florentine documents where, when concerned with Greece, the Greeks remain nameless.9 For a hundred years Greece was dominated by this conflict, only to fall to the Ottoman Turks in short order.10 By the late fourteenth and early fifteenth centuries there was an upsurge in Greek ethnic awareness that sustained the Greeks as a people through four centuries of Turkish rule. This spirit was fostered and guided by the Greek Orthodox Church. Whatever exists in the way of a unique Greek cuisine more than likely derives from the efforts of the orthodox church in sustaining Greek Byzantine culture, rather than from the classical period, and was influenced by mountain Greeks who were not so easily subjugated by occupying powers.
   Unfortunately, we don’t have any information about what culinary traditions or recipes may have been preserved in Greek Orthodox monasteries outside of folkloric apocrypha. The number of fasting days in the Greek Orthodox calender are numerous, and the Greeks are a devout people, so many preparations were created for special religious occasions or for the particular needs of fasting. The most important holiday for the Greeks is Easter, celebrated by Christians as the anniversary of the resurrection of Jesus Christ. The following recipes are some examples of foods that might find their way onto a menu for a variety of religious holidays.

1. Mallos 1979: 23.
2. Yianilos 1970: 39.
3. Paradissis 1976: 7.
4. Chantiles 1975: xiii.
5. Dalby 1996: 34.
6. Professor Nikos Stavroulakis, conversation with the author, Khania, Crete, October 14, 1994.
7. Vyronis 1986: 481, 482-83. Although there are no studies of the vestigial culinary culture, Vyronis’s study indicates the fertile ground to be explored for the notion of a Byzantine residue in Turkish Anatolia and who speaks of an “invisible” physical Byzantine residue (p. 463). Certainly the evidence is strong in the agricultural field, where he concludes that the “Byzantine agrarian practices and techniques determined Turkish agricultural life in Anatolia” (p. 477). As we have seen in other situations, agricultural evidence is the usual foundation for, at least, rural culinary cultural. Another important work for researchers to examine in detail is the food and bread entries in A. Tietze’s “Griechishe Lehnwo[um]rter im anatolischen Tu[um]rkischen,” Oriens, vol. 8 (1955), pp. 204-257.
8. Skiotis 1975: 310-11.
9. Setton 1975.
10. Miller 1908: 211.

Turkish Food is copied from Greek Food by Greek people in anatolia who converted to turkish.

greek
Athens, Greece
#13 Nov 14, 2011
Gift And a Curse88 wrote:
http://www.youtube.com/watch?v =yv8BxF_oiukXX
"Greek yogurt"
Oh...thats not GREEK!
TZATZKIIIIIIIII is TURKISH.
Tzatziki Turkish? Tzatziki is a Greek word! All of your "Turkish foods are copies of Greek that happened during the ottoman occupation of Greece! How many times do i have to tell you??? Why won't you understand! baklava is Greek to by the way... No?
 
 
http://www.topix.com/forum/world/turkey/TTNOTQEVQCR435TBD

Greek Food and Turkish Food are similar because turkish food is greek food


Black sheep answered 3 years ago
I'm Greek and I think Greek and Turkish cuisines look alike because the Ottoman Turks were influenced by Byzantium. However, turkish food is more spicy than ours. In Constantinople (Istanbul), there were great cooks, especially at the palace. The Turks were nomads at first. Then their kitchen evolved. I reckon they might have been influenced by the Arabs too. Greek food has accepted many influences as well. Greece had been under the Ottoman occupation for 400 years ; 600 years in some cases. Nikolaos Tselementes, a Greek chef from Sifnos, introduced French cuisine to the Greeks and he became very influential. Some Greeks say that he destroyed Greek food but, on the contrary, I think he enriched it. However, every region of Greece has many local dishes that don't exist anywhere else and each region has its specialties. Like, for example, in Epirus (Greece) they are specialized in pies. Morocco and Tunisia have very sophisticated meals. But I don't know much about them. Food is a whole story. You have to find a good bibliography about it if you 're interested. And it's not irrelevant to History.
 

KleanupGuy answered 3 years ago
Greek food is same with Turkish food because they copied the food culture of Greeks. And Arab fpod is like the same because both Turks and Arabs are muslim. These 3 both have Ottoman Food Culture because Ottoman was very very big at it's time and Ottoman has greek and arabic half island in their control. So the food culture is like the same :)         
 

Turkish Food is Greek Food

danieljdwyer
To start with, much of the similarity you'll find in these cuisines in the United States is a product of history. The most common Greek foods in the US are not especially common in the territory currently defined as Greece.
When Ataturk led the Turkish nationalism movement in rebellion against the Ottoman Empire, one of his goals was the expulsion of non-Turks from Anatolia (though many argue that he supported only peaceful means of accomplishing this, not the ethnic cleansing that ensued). At the time of World War I, the Aegean coast of Anatolia was heavily Greek, particularly around the city of Smyrna.
The first and largest wave of Greek immigration to the United States was composed of Greek refugees from Anatolia. The major similarities found in the United States between food in Greek restaurants and food in Turkish restaurants is largely a product of the fact that it is Anatolian Greek food. As Anatolian Greeks lived side by side with the Turks for close to a thousand years, their cuisines have much stronger similarities than Turkish food does to that of the Greek islands (Dodecanesian Greeks), Cypriot Greeks, Cretan Greeks, Ionian Greeks, Greeks of the mainland coast, urban Greeks, or Greeks of the mainland mountains.
Lebanese food belongs to the larger food culture of the Levant. Both Anatolian (whether Turkish or Anatolian Greek) and Levantine food are, at their roots, Persian. These regions were ruled off and on by the various Persian Empires for thousands of years. Mainland Greece famously never was, and the Aegean Islands were only briefly a part of this culture, and the cooking style has never taken a strong hold in these places. Cypriot cuisine is also a part of the Levantine food culture, though it is much closer to Lebanese than to Turkish.
One of the major factors that distinguishes Greek cuisine from that of the Levant is religion. Greece is one of the most culturally Christian nations, Turkey is technically secular but still strongly Muslim, and Lebanon is split between these two religions with a small Jewish population. This means Greeks eat pork and drink wine, where Turks do not. A number of Lebanese Christian denominations hold to Kosher laws, as the churches trace back to Jewish populations rather than the pagans and Hellenized Jews the Greek Church was founded by. The Christian population of Lebanon has also long lived side by side with Jews and Muslims, so pork is eaten in Lebanon, but not nearly to the extent that it is in Greece.
Everyone associates lamb with Greek cuisine, but in Greece proper it is mainly eaten at festivals and on holidays. Gyros, for instance, are usually pork or chicken in Greece itself. Among Anatalian Greeks, however, who lived among Muslims, lamb was more common. Hence, in the US, we think authentic gyros are lamb. As with most island cultures, the people of the Greek islands eat more seafood and pork than they do any other meat. On the mainland, chicken and pork are very common. Legumes are not nearly as much a part of the Greek diet as they are of either the Turkish or Lebanese diets.
What we know as Greek food in the US is also urban fast food in Greece. Gyros aren't common outside of cities, and aren't found in sit down restaurants. The cuisine outside cities has a lot loss in common with Turkish food. I'd say it is closer to Spanish food. It is definitely more in the family of cuisines formed by the Greco-Roman Empires than by the Persian-Ottoman Empires.

Dalmina
Interesting insights and many half-facts. First of all, as a historian and a Turkish resident I must say that the notion of the Persian roots is very wrong. While there is some influence of Persian culture to the cultures of Anatolia, Persian rulers only ruled for around 300 years, during the Achaemenid Empire. Turks as such only came to Anatolia in the 10th century, both Seljuk and later Ottoman, and they brought with them eating traditions that are a little different than the ones the indigenous cultures had.
Modern Turkish cuisine is mainly influenced by its Ottoman heritage, and depending on the region in some places local traditions are really strong.
I live in the western part of the country and while dishes seem similar (esp. desserts) there are quite a few differences between Greek and Turkish food. It is evident even in the ways of preparing and serving the fish (maybe I am more sensitive to it coming from another Mediterranean country) in Kusadasi and the nearby Greek island of Samos.
Turks don't consume seafood that much, besides fish and mussels, and occasional fried calamari. Shrimp dishes are a rare treat for those who can afford it, but to my utter shock most people here find seafood disgusting, especially octopus, crabs etc.
Turks use a lot more butter and dairy in general. Greek food is lighter, heavier on typical Mediterranean spices, basil, oregano, rosemary. Turks prefer sumac, isot, aci biber and other kinds of pepper, and they love the sheep tail fat.
Turkish soups are mostly roux based and much heavier than traditional Greek soups I had.
Lebanese cuisine on the other hand feels fresher and lighter than Turkish, aromas are more clearly pronounced.
For example, kisir and tabbouleh, both bulgur dishes, illustrate this very nicely. Turkish version is loaded with tomato and pepper paste that mask other ingredients, and there is no that refreshing zing you get with your lebanese tabbouleh.
But of course, any kind of generalization is an oversimplification to say the least.
Personally, I can't believe that Turks don't have their own version of falafel, since many Turkish dishes have an equivalent in Levantine cuisine.
I feel blessed to live in this part of the world where I have an easy access to all three cuisines. I'd personally choose Greek for seafood and meat, Lebanese for vegetarian dishes and salads, Turkish for desserts and mezze, as well as soft cheeses and olives.

http://chowhound.chow.com/topics/299872#

Turkish Food is Greek Food and Lebanese Food copied Greek Food.

Lebanese Vs Greek Vs Turkish

The three cuisines seem awfully similar. Is it only the names that differ?

I'm third generation Turkish, proud of my heritage (I'm the only Ottoman on my block!), but am embarrassed to say that I don't know too much of the culinary history.

Gyros(Kebab) is invented by greek americans.

gfr1111

In Chicago, the Greek establishment, the Parthenon Restaurant, on Halsted Street used to carry on its menu an explanation of the origin of the gyro, which I believe was also confirmed in an article (circa the 1970s) in "Chicago Magazine". Bill and Chris Liakuros, the owners of the Parthenon, remembered the super crispy, ultra-thin grilled meat (probably lamb) from their youth and wanted to duplicate it. The goal was to obtain as much "char" as possible.
They decided to take lamb scraps, pork scraps, and maybe beef scraps (I can't remember) with various Greek spices and mold them onto a spit. They then rotated the spit vertically and played a gas flame over the surface of the five foot long, round, molded meat. The meat quickly charred on the outside and could be carved off the edge of the rotating meat with a sharp knife. The thickness of the meat was about a quarter of an inch.
Then they laid the inch to two inch wide and about three to six inches long meat carvings (remember, about on quarter inch thick), sizzling hot, on a bed of thinly sliced raw onions.
Gyros became so popular that they founded a separate company to sell the equipment and the molded rolls of meat to restaurants throughout the country.
(Unfortunately, as is so often the case, restaurateurs throughout the country bastardized the process so that in many places what you get is something with no char, heated in a microwave oven, and bearing a disappointing resemblance to pieces of meat loaf with with some Greek spices. The raw onions disappeared also and people started stuffing the meatloaf-like meat, carved way too thick, into thick pita bread and topping it with tzaziki (cucumber and yogurt) sauce. It's not bad, but it doesn't hold a candle to the properly made original.)
So, to answer your question, my understanding is that the gyro is a Chicago invention, created by two Greek-American restaurant owners. The Turks had nothing to do with it, but then, neither did the Greeks.



http://chowhound.chow.com/topics/715803

Turkish Food is just Greek Food

whathuh
Greek cuisine existed thousands of years before turkey existed :P
therefore its the other way round :)

http://chowhound.chow.com/topics/299872

Sunday, October 12, 2014

Six things to know about our Asian skin

Since my last entry about Asian skin being less prone to getting sunburn, I’ve found more information about Asian skin type that might interest some of you. Keen to find out? Here goes:
1. Asian skin is more prone to sensitivity
Our skin is said to be prone to irritation as we have a thinner stratum corneum or the outermost layer of skin, compared to other ethnic groups. As a result, our skin becomes extremely sensitive to environmental factors and chemicals, which can disrupt the skin’s pH balance (source: Dr Anthony Rawlings).
This means: we need to be careful with what products and treatments we use on our skin as most of us may not react well to harsh treatments such as peelings or acidic chemical solutions.
2.  Asian skin scars more easily
Because of our thinner stratum corneum, it is also said that Asian skin are genetically predisposed to scar more easily than others. Hence, greater care must be given when one has acne breakout and when one is trying to heal from some skin scarring.
This means: do not go squeezing that pimple and poking at that acne. Use gentle products like emu oil or vitamin E to heal the scars.
3. Asian skin has more issues with hyperpigmentation
I read that all skin contains about the same number of melanocytes but the amount of melanin they produce varies. Melanin is a natural skin pigment that protects the skin from UV damage. Obviously, dark skinned people produce more melanin and light skin people produce less. While research have indicated that Asians have more photo-protective pigment melanin – Dr. Kwame Osei, who has studied genetics,  indicated that we have three layers of melanin – we actually have more issues with pigmentary disorders such as hyperpigmentation, melasma, freckles and lentigines, compared to other ethnic groups.  This is why you see lots of Asian cosmetics including skin lightening and brightening ingredients.  The problem I see with this is, because our skin is also sensitive, it means we have to be careful with what we use to correct some of these pigmentary disorders as well.
This means: use sunscreen religiously and use a product containing gentle skin brightening properties from your early twenties. Avoid hydroquinone!
4. Asian skin loses moisture more easily
Some studies have suggested that the Transepidermal Water Loss (TEWL) values were highest in Asians – Berardesca and Maibach (2002) found that Asian skin showed the highest levels of TEWL, as well as increased levels of permeability (source). TEWL is the amount of water vapor lost through the skin under non-sweating conditions.
This means: we need more skin hydration and it’ll be good to choose a moisturizer high in water-binding ingredients such as hyaluronic acid.
5. Asian skin gets oily more easily
It is often said that Asian skin has more sebaceous glands and is oilier than Caucasian skin type.  I guess this might have to do with the weather as well but it is generally true that most of us are constantly fighting to keep shine away from our skin. As a matter of fact, I have a greasy scalp because of very active sebaceous glands.
This means: our skin may get clogged easily and it’ll be good to exfoliate once or twice a week. In addition, do not use harsh products that will strip away our natural skin lipids and make the skin oilier.
6. Asian skin is more resistant to aging
While we have a thinner stratum corneum, we also have  a thicker dermis that contains greater collagen (source).
This means: our skin show fewer signs of pre-mature aging. YAY!
These information, while mostly based on research data, may not apply across the board to all Asians as it also depends on where we live. However, generally speaking, I think they make a lot of sense. What do you think?


http://www.vivawoman.net/2010/10/six-things-to-know-about-our-asian-skin/

Thursday, October 9, 2014

arrogant cheater nadal excuse again when he lose

Shanghai Masters: Rafael Nadal to have surgery for appendicitis


World number two Rafael Nadal has conceded he will have to undergo surgery at the "end of the year" after being diagnosed with appendicitis.

After taking antibiotics, he was beaten 6-3 7-6 (8-6) by fellow Spaniard Feliciano Lopez in Wednesday's Shanghai Masters second-round match.

The 28-year-old had initially complained of stomach pains on Sunday.

"When you lose a match, it is not the moment to talk about obvious things. Feli played better than me," he said.

"It's the same way that I felt before. A little bit more dizzy now. But that's it. Nothing that I have to worry about.

"That's it. I talked about that yesterday, so I don't need to talk again about my health.

"Now there remains three more tournaments for me. My thoughts is to continue with Basel, Paris and London."

Rafael Nadal and Nick Kyrgios
Rafael Nadal has competed in just one tournament since he lost to Nick Kyrgios at Wimbledon

Nadal has struggled with injuries since the summer and missed the US Open with a wrist problem.

Before Shanghai, he had competed just once since he was beaten by Australian teenager Nick Kyrgios in the fourth round at Wimbledon, at the China Open last week.

"I didn't have the best of luck since Wimbledon," he added.

"I was playing a good year, a very positive year. After that I was unlucky with the wrist, what's going on now. Obviously the last couple of months have been a little bit hard for me."

Although he plans to hang on until the end of 2014, should Nadal choose to have the surgery earlier, then it would benefit Andy Murray's chances of playing at the World Tour Finals next month.


http://www.bbc.com/sport/0/tennis/29544306

Tuesday, October 7, 2014

Greek Art Periods

"GREEK ART"
Mycenaean Art - 1550-1200 B.C.
Sub-Mycenaean Art - 1100-1025 B.C.
Proto-Geometric Art - 1025-900 B.C.
Geometric Art - 900-700 B.C.
Archaic Art - 700-480 B.C.
Orientalizing Phase - 735-650 B.C.
Early Archaic - 700-600 B.C.
High Archaic - 600-520 B.C.
Late Archaic - 520-480 B.C.
Classical Art - 480-323 B.C.
Early Classical - 480-450 B.C.
High Classical - 450-400 B.C.
Late Classical - 400-323 B.C.
Hellenistic Art - 323-31 B.C.
Early Hellenistic - 323-250 B.C.
High Hellenistic - 250-100 B.C.
Late Hellenistic - 100 -31 B.C
 
 

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