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- 1 Gluten toxicity and "Gluten-Free" foods
- 2 Origins?
- 3 History & Extraction
- 4 Allergies and intolerances
- 5 Terminology problems
- 6 Factually incorrect, medical misinformation
- 7 Definitions of Gluten
- 8 Another terminology problem
- 9 Pet food recalls
- 10 Gliadin and Glutenin
- 11 Assessment
- 12 Non-food products with gluten
- 13 Further reading
- 14 Pruning Proposal
- 15 Gluten in ice cream
- 16 Comment
- 17 Oral Sex claim probably trolling
- 18 Are advertisements actually permitted here?
- 19 Wheat starch redirects to here
- 20 Spelt
- 21 discovery of gluten
- 22 Protein in Gluten
- 23 Article's emphasis makes gluten sound like an additive or byproduct
- 24 Disgusting picture
- 25 Gluten's importance in human diet
- 26 Autism link?
- 27 Trying to understand this
- 28 Non-GI symptoms of NCGS
- 29 Assessment comment
Gluten toxicity and "Gluten-Free" foods[edit]
This section is a turkey , makes little sense and makes claims that the references don't back up. I'm refering mainly to the "indicating a selective evolution for toxic motifs" section. The references in the Lancet and JI are nothing more than interesting observations that are taken out of context in this article.
Finally, gluten is not "toxic" per se, intolerance to it is the result of an autoimmune response, not any direct effect of the gluten protiens on the gut. Kantokano 15:00, 10 September 2007 (UTC)
A March, 2015 PBS special "Brain Change" features Dr. David Perlmutter, a practicing, board certified neurologist, who cites gluten as a promoter of inflammation in the body, and the brain in particular, and cites it as a cause of brain damage including Alzheimer's disease. Presumably fact-checkers at PBS did their homework before engaging him for a 90-minute special and if someone with access to the literature can cite support for Perlmutter's contentions, this thesis should be added to the article. Perlmutter also cites sugar and carbs as similar promoters of inflammation. Frankatca (talk) 01:57, 13 March 2015 (UTC)
- Despite Perlmutter's physician-scientist credentials, his reputation is tarnished by preposterous exaggerations and frequent misrepresentations of data, such as the ludicrous concept that gluten causes brain damage in Alzheimer's disease. The PBS interview is opinion only, and comments he made are mainly unsupportable by peer-reviewed science and WP:SECONDARY sources. It should not go into the article. --Zefr (talk) 03:14, 13 March 2015 (UTC)
working at the Pike Place Market today a customer came by and asked if wheat in Europe contains gluten, I answered it did but after his next comment I had to take to the wiki. This man had been told that wheat has been cross-polinated with tumbleweeds during the depression. Can anyone shine any light on this for me, and is there any validity to his statement? Feb 26, 2007
American wheat and tumbleweeds are Not exactly cross pollinated according to Texan author and historian C.F Eckhardt, but they do have a history together. You can read about it in the following link (look under tumbleweeds): http://www.texasescapes.com/CFEckhardt/Aliens-Amongst-Us.htm[1]Wellesradio 03:25, 30 October 2007 (UTC)Wellesradio
History & Extraction[edit]
The two sections overlap. I find nothing in "Extraction" that is not already said in "History." There the stated activities of the Bhuddist Monks apparently are suppostitious; I can find no reliable authority as support. Does anyone object to removing "History" completely and adding its scanty verifiable content to the "Extraction" section? Wugo 02:17, 8 August 2007 (UTC)
- Since no one has objected, I am moving the scanty informational content of "History" to "Extraction" and eliminating "History." I have been unable to verify the story of the inventive monks.
Wugo 20:55, 11 August 2007 (UTC)
The article says: "If a saline solution is used instead of water, a purer protein is obtained, with certain harmless impurities departing to the solution with the starch. Where starch is the prime product, cold water is the favored solvent because the impurities depart from the gluten.". I read this multiple times, but it didn't make sense. It seems to say that when gluten (not starch) is the target product, a saline solution is used because the impurities will leave the gluten and go with the start; and when starch (not gluten) is the target, pure water is used because the impurities will leave the gluten and go with the starch (sic). Should the wording in the final sentence be changed to "impurities *remain with* the gluten"?? — Preceding unsigned comment added by 126.96.36.199 (talk) 21:37, 15 October 2015 (UTC)
Allergies and intolerances[edit]
To some extent the article conflates allergy and intolerance ... I'm certainly no medical person, but I believe there is an important distinction to be made regarding the body's allergic response (histamines, and so on) and the immune response of the celiac.
- Scrafford
I agree... an allergy is a specific response (raised histamine levels) to the allergic agent. Coeliac disease is not an allergic response to Gluten and I propose this article is edited accordingly. CustardJack
Done. As far as I know, what people call "allergy to gluten" is really celiac disease, which most definately is not an allergy. I've fixed this now. Also, I'm pretty sure spelt is fine for people with celiac disease - the page on spelt seems to think so. I changed the last line in the article to reflect this, but it'd be great if an MD could weigh in on the subject. --Eirinn 09:40, 9 October 2005 (UTC)
The page on spelt is wrong as far as I know. I'm gluten intollerant and have always been told that spelt is off limits. Just my two cents
everday more and more people are asking for gluten free products, I am certain the information they are receiving is incorrect,, just as spelt is off limits.. spelt,epeautre,dinkel (the same grain) is water soluble. however I would not advise anyone with celiac to use it,¬¬¬¬ — Preceding unsigned comment added by Catweasel (talk • contribs) 07:31, 30 July 2013 (UTC)
From looking around on the net it appears that spelt (and kamut) are bad for people with celiac disease (but not as bad as ordinary wheat it seems). I've updated the page to reflect this. --Eirinn 02:53, 27 November 2005 (UTC)
I think it would be worthwhile to mention differing levels of gluten sensitivity instead of jumping straight to cœliac disease. The last paragraph of the main section only mentions cœliac disease and it comes off as if all gluten sensitivity is under the umbrella of cœliac disease. Samewordberger (talk) 00:28, 14 December 2008 (UTC)
Shouldn't the reference to non-cœliac gluten sensitivity be removed? See http://www.businessinsider.com/gluten-sensitivity-and-study-replication-2014-5 for details. -- Resuna (talk) 19:19, 5 August 2014 (UTC)
- We'd need an appropriate secondary source (i.e. a review article in a peer-reviewed journal) citing the study to include it here. If you give WP:MEDRS a read, we typically don't use primary sources when it comes to scientific research here, and especially not for health content. Give it time, and once we do have an appropriate source, that would be the time make the change. Kingofaces43 (talk) 19:38, 5 August 2014 (UTC)
- Like http://www.ncbi.nlm.nih.gov/pubmed/23648697 (cited in the article I linked)? Edit - never mind, I see the distinction, though in this case it's unfortunate that this can't be used... since this is a followup study by the authors of the original study debunking their own work. -- Resuna (talk) 22:44, 7 August 2014 (UTC)
- I assume you meannt not using the source as being unfortunate? I read your reply as it being unfortunate that they debunked their own previous work at first, which didn't make sense to me. I definitely agree with the the recent study as a scientist, but as Wikipedia editors we can't really assign proper weight to the study until it gets cited in the secondary literature. I don't imagine it would take long though since the study got a lot of attention. Kingofaces43 (talk) 02:12, 8 August 2014 (UTC)
Terminology problems[edit]
From Coeliac disease:
- Maize (corn), sorghum, and rice are considered safe for a patient to consume. They contain types of gluten that do not trigger the disease.
This contradicts this article, which states:
- No gluten is contained in rice (even glutinous rice), wild rice, maize (corn), millets, buckwheat, quinoa, or amaranth.
It appears the word gluten is being used in two different ways.
The applicable definition given in the Oxford English Dictionary is:
- 3. The nitrogenous part of the flour of wheat or other grain, which remains behind as a viscid substance when the starch is removed by kneading the flour in a current of water.
Further to this, the American Heritage Dictionary (which is known for using corpus linguistics and combining prescriptive and descriptive elements) gives the following definition:
- A mixture of plant proteins occurring in cereal grains, chiefly corn and wheat, used as an adhesive and as a flour substitute.
This article defines gluten as "composed of the proteins gliadin and glutenin". This is a definition which appears from my research to be a common one among food scientists and celiac patients, but it is not the usual dictionary definition. I can find many cases of the broader definition in present use; for example, there are agricultural by-products called "corn gluten meal" and "rice gluten meal" which are used as animal feed. Also, the OED notes a historical precedent:
- 1876 HARLEY Mat. Med. (ed. 6) 371 Oats contain a larger proportion of gluten than any of the other cereals in use.
Comments? --Dforest 16:48, 5 October 2005 (UTC)
- Don't forget corn gluten as herbicide! There is clearly a distinction between the modern scientific meaning of "gluten" as spelled out in the article and what's been loosely called gluten in the past ("the stuff that makes dough sticky" back to the 18th century) and the recent present ("corn gluten"). This article very much should mention the different use of the terms, as the confusion leads to incorrect conclusions (for example, is corn gluten bad for celiac patients? No, not at all -- people avoiding gluten can eat all the corn tortillas they want, like I did yesterday for lunch.) But thanks for raising this question; I'm fairly new at the gluten-avoidance game, and myself was puzzled by the other uses of "gluten". --jpgordon∇∆∇∆ 17:27, 5 October 2005 (UTC)
--- inconsistency between this page and http://en.wikipedia.org/wiki/Gluten-free_diet regarding whether kamut is or is not gluten-free (i.e. acceptable in a gluten-free diet). I have no idea what the truth might be.
visitor - Scott Carter
Kamut is wheat, and thus has gluten. However, for some reason, it appears to be suitable for people with non-celiac gluten sensitivity. --jpgordon∇∆∇∆ 00:12, 8 November 2005 (UTC)
Just an FYI: whet, rye, and barley are angiosperms and therefore have fruit NOT seeds (seeds are restricted to gymnosperms). I have thus corrected the two places I found where you used seeds instead of fruit. TheBryologist (talk) 18:09, 3 April 2013 (UTC)
Factually incorrect, medical misinformation[edit]
- "Some varieties of wheat, including kamut and spelt, naturally have low contents of gluten.[12] The gluten in spelt is more fragile than that found in ordinary wheat, so dough made with it collapses when overkneaded.[13] Many gluten sensitive people can tolerate these varieties, but those with coeliac disease should avoid all food containing wheat derivatives.[citation needed]"
In fact, people with GSE who are CD- should avoid all Triticeae glutens, no matter the source, it is unclear whethere people with idiopathic gluten sensitivities should avoid rye and barley, and people with wheat-allergy-sensitive rheumatoid arthritis may be able to avoid exascerbating disease eating rye bread. The last sentence should be deleted.
- "Rice (even the so-called glutinous rice) contains no gluten, nor do wild rice, maize (corn), millet, sorghum, buckwheat, quinoa, or amaranth. (the latter three being broad-leaf grains, and not true cereals).[citation needed] Oats and teff have no native gluten, but are sometimes contaminated by milling with equipment also used for wheat or other cereals."
There is no debate, this is incorrect, the current popular definition has no place in encyclopedia that strives for accuracy. Glutens are the seed storage proteins in plants. There are four groups:albumins, globulins, prolamins and glutelins. Each group is composed of many members. Oats have prolamins just as wheat and the dominant prolamins in oats are similar to the omega-glaidin component of wheat.Pdeitiker 02:48, 9 September 2007 (UTC) The issue of definitions was taken from a chemical point of veiw and not all points of veiw, this confusion is cleared up below.Pdeitiker
- Pdeitiker, I am removing your requests for citations because the statements are sufficiently supported by the internal links within the sentences in question.
- No they are not, review the literature on glutens and then correct these errors.
- It would be most helpful to have a concise list of the errors you've discovered.
- Fact, it is incorrect, in fact dangerous to encourage people who have gluten sensitivity to eat Triticeae glutens until the cause of that sensitivity has been determined. Not all gluten sensitivity can be defined by celiac disease, celiac disease is a specific clinical definition which involves the capability of the clinician as well as the disease advancement of the patient. It is the equivilent of encouraging people with a family history of lung cancer to smoke. Companies have been threatened with lawsuits for exactly such statements. This misinformation needs to be nipped in the bud, so to speak.
Fact the seed storage proteins have been defined and are not limited to either grasses, cereals or the grass tribe Triticeae. This is a common misconception. Any seed that contains albumin, globulin, prolamins or' glutelins contains gluten.On review the glutens referred to outside of wheat are the sticky or prolamin like proteins,this appears to be a central consistency in all definitions, based on the meaning of the word . In keeping with some level of consistency albumins and globulins should only be treated as essential components when they sufficiently copurify with gluten.Pdeitiker Basically glutens are dormant proteins in seeds that reactivate when hydrated by water and cause a seed to sproat. In principle they have nothing to do with bread or beer making.In principle it is the sticky proteins that give gluten its name so . . . . .
- You've quoted paragraphs but not singled out your reasons for objecting to their content.
The whole paragraph is in error. If references cannot provided, then by wiki standards it should be deleted.The references you have provided are not from scientific journals and I can assure you I can provide scientific journal references that discuss the glutens from most of the mention examples that 'contain no gluten'. If this is such a difficult problem for you to repair I can replace the entire section. {cn} replaced. The problem has been fixed by placing appropriate items under appropriate definitions that support them. Pdeitiker
- Do you, for example, maintain glutelins are found in grains other than those from the grass-related plants?
- Logical error. The statement does not say glutelins, and a gluten is made up of any of 4 classed of proteins. Glutelins and prolamins are an abitrary subdivison of a single class of proteins. In some species of Triticeae the homologous proteins are alcohol soluble.
Pdeitiker, you are not signing your comments so I'm not certain which is yours. And interspersing them with mine makes the reading difficult. Let's do this systematically, one problem at a time. First the citations. You seem familiar with the subject, so you should add the ones you think are best. Please go ahead and do it, there's no reason why you shouldn't. Once that's done, we should talk about the gluten definitions. (I'm assuming you're the author of that section of this Discussion.) Wugo 23:49, 9 September 2007 (UTC)
Definitions of Gluten[edit]
20. Brown, A., Understanding Food Principles and Preparation, Second Ed., Wadsworth/Thomson Learning, Belmont, CA, pp. 402-403 and 420-421, 2004.
Meaning of the Term "Gluten". There is no single definition of the term "gluten". [From the US government]
Strict Definition[edit]
The term "gluten" refers to a specific complex of proteins that forms when wheat flour is mixed with a liquid and physically manipulated, such as in the kneading of a bread. [Source US government] The complex is composed of all four classes of 'glutens' but the structural components are made up of prolamins and glutelins, and in fact with prolamins three distinct classes of proteins, alpha, gamma and omega gliadins- contributed by different genomes (AA,BB and DD) make up the largest group. Note a page on gluten (wheat) already exists. Protein extracts include over 200 proteins with similarity to other proteins in many other plants.
"Technically", rye nor barley contain gluten. For example rye requires an additional step, acidification, to activate its glutens, and barley cannot for bread because of the low level or protein. So that the technical definition is of little use unless you are discussing bread making.
..If this is the case, I must then ask, why is there an article titled Corn gluten meal? Weasel5i2 (talk) 17:47, 22 May 2011 (UTC)
Medical definition[edit]
Gluten in one context of medical treatment is an artefact of gluten sensitivity in the subclass of coeliac disease. It pertains to, in the order of significance, wheat, rye and barley. This type of gluten is specifically defined on the wiki page Triticeae glutens already exists and makes clear its definition. As it just so happens the three cereals with poisonous glutens fit nicely into a predefined taxa. The immunochemistry is defined on Gluten_sensitivity#HLA_class_II_restrictions of gluten sensitive enteropathy (which includes coeliac disease) is also defined.
Note: the medical definiton of gluten is only as precise as the immunochemistry. If tomorrow a new food grass appeared in Bromeae or Aveneae that had similarly toxic glutens the medical definition would be extended to cover those new CD causing glutens. Alternatively if it was shown the barley (pure) was free of toxic glutens it would be removed (over a decade of ranchorous discussion). What defines purity- serological approaches and thorough feild inspections. What defines reactivity- other than ambiguous biopsy results, T-cell assays and immunochemistry.
Note:Allergies to wheat albumins and globulins are also considered gluten allergies even though these allergies extend, often, over broad taxa. The medical definition of gluten is for clinical application of treatment, the Gluten-Free diet. A gluten-free diet that is strictly gluten-free (by the strinct definition) can contain rye and barley, therefore the strict is not being used.
- The sentence "Allergies to wheat albumins and globulins are also considered gluten allergies..." doesn't jibe. Per the Triticeae glutens article, albumin is one of the four seed storage proteins in wheat, rye, and barley; but that article indicates that the promalin and glutelin proteins are the components involved in gluten sensitivity. But per the Mayo Clinic article on the causes of wheat allergy, all four can cause wheat allergies (with a distinction made between a food allergy and a food sensitivity). Per the Mayo Clinic article on food allergy, a food intolerance (e.g. celiac disease) is a food sensitivity but not a food allergy - though an individual may be both sensitive and allergic to a food. For example, a person may have celiac disease and also be allergic to wheat. I believe that this clarification would clear up the statements regarding a gluten-free diet (which contradict the gluten-free diet article and US FDA GF labeling guidelines. A wheat-free diet is designed for people with wheat allergies; a gluten-free diet is designed for people with gluten sensitivity.Penelope Gordon (talk) 09:23, 14 March 2013 (UTC)
Similarity (Structural) Definition[edit]
Glutens are defined by genetic relationships (Homologs) within plant phyla, which extends over the common seed producing plants, but especially cereal grasses. These definitions are in wide use in the literature. These definitions are largely based on the components of glutens within seeds of plants, most of which evolved from common ancestral seeds. For example the gamma gliadins in wheat are ancestral to omega and alpha gliadins. Though by definition none would be recognized as glutens, strictly, or gliadins in that ancestral species. In fact the prolamins contributed by aegilops tauschii strangulatum as a result of introgression into wheat (8000 years ago) are not recognized as terminologically as gliadins. but as A. tauschii prolamins and glutelins, none the less they are identical to that wheat subset.
Although, strictly speaking, "gluten" pertains only to wheat proteins, this term is frequently used to refer to the combination of prolamin and glutelin proteins naturally occurring in other grains, including those that have not been demonstrated to cause harmful effects in individuals with celiac disease (e.g., "corn gluten" and "rice gluten)
This definition is not restricted to both glutelin, prolamin but also includes albumins and globulins as cofactors. Gluten amylase is responsible for converting starch to sugar that allows a better rise, although amylase is now supplimented.
J Sci Food Agric. 1967 Sep;18(9):405-9. J Anim Sci. 1973 Dec;37(6):1351-5. J Anim Sci. 1974 Aug;39(2):335-7. Q J Med. 1978 Jan;47(185):101-110. J Chromatogr. 1983 Jan 21;255:219-38. J Mass Spectrom. 1998 Oct;33(10):1023-8. Biosci Biotechnol Biochem. 2007 Mar;71(3):694-703.
http://www.cfsan.fda.gov/~dms/alrgn.html Finding 8.The safety assessment-based approach is a viable approach to establish a threshold for gluten using currently available LOAEL data for celiac disease. An overall uncertainty factor should be estimated from the data and applied to the LOAEL to establish a threshold for gluten. Any threshold derived from this approach should be reevaluated as new research data become available. Available data are insufficient at the current time to use this approach to establish a threshold for oat gluten for those individuals with celiac disease who are also sensitive to oats. However, it is likely that a threshold based on wheat gluten would be protective for individuals susceptible to oat gluten.
When one uses the word [grain] gluten it is implicit that these are discussing the seed storage proteins (comparable to [wheat] gluten) of that plant.
Therefore if you want to discuss gluten in any of the various context it should be defined first. The error in this page from the beginning is that it does not define what specific gluten documentation it is refering to, so that we assume it is the general role. What the page should be is a calving of the definitions with appropriate links and scraping off the misinformation (such as, without references, the immunochemistry of oat avenins, spelt or kamut gliadins)
Another terminology problem[edit]
Re: "Wheat flour with a high gluten content is called "strong" flour, and is used for breads, whereas flour with a lower gluten content is called "soft" flour, and is used for cakes."
I have lived across Canada and high-gluten-content wheat has always been called "hard" not "strong".
I have editted as such.
Is Gluten suitable for vegans?
Hard and soft are descriptions of wheat texture, not dough strength. Hard textured wheats can have strong or weak gluten on a continuous scale. Likewise, soft textured wheats can have strong gluten or weak gluten, but tend to have mostly weak gluten. Even in the soft wheats with strong gluten, the gluten tends to be weaker than most hard textured wheats.(I'm a soft wheat breeder)-- Edgeben (talk) 23:59, 16 January 2015 (UTC)User:edgeben
Pet food recalls[edit]
Should we put some info about the pet food recalls here? It appears that wheat gluten is the culprit, with either aminopterin or melamine being the specific agent found on the wheat gluten. --zandperl 13:32, 1 April 2007 (UTC)
- An encyclopedia deals in facts, not news. Pointing out gluten and the suspect chemicals should wait until the connection is officially confoirmed. At this time the limited findings from necropsies suggest some other factor is the culprit. Wugo 20:02, 1 April 2007 (UTC)
Gliadin and Glutenin[edit]
As the Gluten article now stands, a reader might assume gliadin and glutenin are the names of two single proteins. In fact, both names encompass classes of proteins, grouped together because they have properties in common. I think discussing this complexity is beyond the scope of an encyclopedia, so have not attempted it. If outvoted, I will accept the task. {Note: The "Further Reading" section includes sufficient data for the purpose.)Wugo 02:50, 30 August 2007 (UTC)
- Gluten is a mixture of the proteins gliadin and glutenin. These exist, conjoined with starch, in the endosperms of some grass-related grains, notably wheat, rye, and barley. Gliadin and glutenin comprise about 80% of the protein contained in wheat seed.
- The proteins in rye are called secalins, not gliadin, the proteins in barley are called hordeins not gliadin.
- To read more accurately it should say:
- Wheat gluten is a mixture of the proteins gliadin and glutenin cojoined in starch within the seed's endosperm. Both gliadin and glutenin are composed of many protein isoforms and thus comprise a complex mixture of proteins.[1] Similar glutens, secalins and hordeins, also exist in the cultivated grains of rye and barley, respectively. (See also: Triticeae glutens).
- (Optional) Oats also have a forms of gluten, avenin, that is similar to certain wheat gluten components.
- Gliadin and glutenin comprise about 80% of the protein contained in wheat seed.[citation needed]
- Pdeitiker 15:30, 14 September 2007 (UTC)
I have assessed the article to a B level for the WikiProject Food and drink. Overall it is a decent article but certainly needs some work and expansion to bring it to the next level. Here are some suggestions that you should consider before submitting it for GA status.
- Expand all single line paragraphs or combine them with other paragraphs where they fit
- Avoid phrases such as "so called" which is used in the lead paragraph, such phrases lean toward bias
- Under "Extraction" the use of the word Legend is not an appropriate word usage, it should be rephrased.
- Work on grammar in the article, some parts could be written better for ease of understanding
- I hope I have corrected some of this.Pdeitiker 15:39, 14 September 2007 (UTC)
- Are there non-food uses for gluten?
- Gluten is used in school paste and gluten hydrolysates are used in cosmetics. Gluten is also used as an agent in the making of soaps and other personal hygeine products. This is already covered in Triticeae glutens. Pdeitiker 15:39, 14 September 2007 (UTC)
- Organize the usage section a little bit, perhaps using smaller headings to deal with certain baking topics, the section seems a little jumbled this is partly due to the usage of many single sentence paragraphs and the list incorporated into the center of the section.
- Under occurrence the phrase "wheat and closely related cereals like rye and barley" should not be a full link, and as the link goes to an article that is unrelated to any of the specific words, perhaps the phrase in the linked article needs to be worked into this article to make the link make sense to those who do not understand gluten or cereals.
- This has been repaired. Pdeitiker 15:39, 14 September 2007 (UTC)
- I believe you could expand upon the actual "extraction" process under that heading.
- The lead could be expanded a bit further to include a summary of everything in the article, this may help get rid of the lingering single sentence paragraphs.
--Christopher Tanner, CCC 22:21, 1 September 2007 (UTC)
- Christopher- Thank you for the rating and, expecially, for your commentary. I shall begin incorporating your suggestions. I used Legend because the story is frequently repeated, with no source ever cited. I haven't been able to validate it either, but I don't doubt the story. Wugo 01:14, 2 September 2007 (UTC)
Could we add something in here about gluten substitutes (for bread, etc.). Is agar a possible substitute? talk 2:25, 24 October 2008 (UTC) —Preceding unsigned comment added by 184.108.40.206 (talk)
Non-food products with gluten[edit]
Elmer's finger paints. Traditional wheat pastes (often used in schools) Traditional soaps (See Korres Wheat Soaps) It is not uncommon for moisturizing creams and soaps to contain gluten [2] www.celiac.com lists the following as possibly containing gluten Lotions, creams and cosmetics (primarily for those with dermatitis herpetaformis). Stamps, envelopes or other gummed labels. Toothpaste and mouthwash.Pdeitiker 16:16, 14 September 2007 (UTC)
List of gluten containing products not for consumptionUser:Pdeitiker 17:49, 4 October 2007 (UTC)
Further reading[edit]
I reformatted the refs as per WP:REFS using the citation template hoping to make a more readable layout. I am not sure it is any better. Triwbe 13:11, 2 November 2007 (UTC)
Pruning Proposal[edit]
This article is intended to be part of Wikipedia:WikiProject Food and drink and should be kept within that scope. Gluten pathologies have been extensively discussed in a series of articles listed in Gluten sensitivity and should only briefly mentioned in this one. Unless someone disagrees, I shall substantially reduce this article's discussion of celiac disease and other sensitivities. Wugo 04:40, 13 November 2007 (UTC) See Coeliac disease.
- Second notice. The pruning will begin shortly. First I will unite and reorganize the sections titled "Occurence" and "Glutinous Cereals". Objections and suggestions, please.Wugo (talk) 04:01, 21 December 2007 (UTC)
I have greatly reduced the Adverse Reactions section. If you think I've gone too far, please review the Gluten sensitivity articles then restore as you see fit. Wugo (talk) 01:39, 8 January 2008 (UTC)
Gluten in ice cream[edit]
(Discussion moved here from User talk:Socrates2008#Gluten in ice cream)
Hello, Socrates- I'm trying to find a supporting reference for use of gluten as a stabilizer. Do you know one? I found a list of other uses at http://www.iwga.net/04_app.htm but no stabilizing.
Still looking, Wugo (talk) 01:10, 15 January 2008 (UTC)
- Yeah, I found lots of references, but not a reliable one yet - will keep looking too. Socrates2008 (Talk) 07:46, 15 January 2008 (UTC)
The reference you supplied does not support the statement. It gives me an idea though: Let's look up lists of foods prohibited to celiac patients; they should include foods with gluten added. Wugo (talk) 14:55, 15 January 2008 (UTC)
Bingo! Read the Beware List at http://www.celiacsyndrome.com/index.php?id=14 Wugo (talk) 18:00, 15 January 2008 (UTC)
- Not sure I that agree with your summary that the reference does not support the statement about gluten as a stablizer in ice cream. The author states: "Even foods not thought of as baked products, like ice cream and catsup, often contain small amounts of gluten or wheat flour added as thickeners or stabilizers."
- Prohibited foods is a good idea, but bear in mind that people with gluten intolerances might read this - i.e. you don't want to publish incomplete info that might cause someone to eat the wrong thing. Socrates2008 (Talk) 22:08, 15 January 2008 (UTC)
This is a fairly subtle example of the way food faddists and hucksters have learned to subvert Wikipedia to advance their own interests. Sentences like, "Enough of the human population suffers from gluten sensitivity of one kind or another that many foods are now labeled to clarify whether they contain gluten" are questionable. "Enough" is hardly a scientific term. Further on the article claims that 0.5 to 1% of the population has celiac disease, a figure I believe to be five to ten times the actual number, closer to 0.01%. [I wish it were easier to comment here.] JohnFMayer (talk) 01:25, 5 January 2011 (UTC) John Mayer
- 'Enough', in this context, denotes a threshold. It simply means that the coeliac population is equal to or greater than the number of people necessary for companies to label to their needs.--THobern 08:20, 17 March 2012 (UTC)
Oral Sex claim probably trolling[edit]
This section is probably someone having a bit of fun: "Known examples occur when people share silverware or other eating instruments. There have also been confirmed reports of cross contamination through oral sex. Doctors have warned that this is possible for as many as 30 days after a person ingests gluten containing products. People known to be allergic to gluten often cite this as an area of "extreme frustration". [19] The source cited says no such thing (the link is dead, but the article is available elsewhere), and the gluten-in-semen report is probably fabricated, as I've found only a lot of debate and doctors suggesting that semen is too refined to maintain large protein molecules like gluten in it, but that as far as they know, no studies have been done. Mind you, it seems gluten can transfer through breast milk, so one never knows, but unless one's sensitivity is extreme it's unlikely to be an issue (or, as someone on Yahoo Answers said, "unless you're gonna be downing the stuff like Crystal Light,I wouldn't worry too much"). In any case, without evidence it should be removed.18.104.22.168 (talk) 12:39, 9 January 2012 (UTC)
Are advertisements actually permitted here?[edit]
The link under "Sources" and the link for "The Gluten Effect" are clearly nothing but blatant advertisements. I would remove them, but some jerk would probably just put them back. 220.127.116.11 (talk) 09:57, 16 March 2012 (UTC)
No, this is not permitted. See WP:REFSPAM. I posted subst:welcomespam to the Erichealthnow's talk page and removed the reference. I believe a similar link in Further Reading qualifies as WP:BOOKSPAM, so I have removed it as well. Kullanari (talk) 22:08, 18 July 2012 (UTC)
Wheat starch redirects to here[edit]
Hello. Why is wheat starch redirecting here to gluten? It would be better to redirect to starch, as gluten and starch are pretty different.
lg --Crotha 11:45, 25 April 2013 (UTC)
- You are correct about the redirect. Wheat starch was directing here but now it is going to Starch.
- You are also correct in saying that "gluten" and "starch" are pretty different, if by "pretty" you mean "completely".
Peace, Dusty|💬|You can help! 18:58, 30 July 2013 (UTC)
I would like to know how I have read that Spelt(English),Epeautre (French),Dinkel (German)
gluten is water soluble and here I read it is not. More importantly it will be a response to my spelt bread customers of which I make my living from Catweasel (talk) 10:23, 17 June 2013 (UTC)
"Gluten is the composite of a gliadin and a glutenin, which is conjoined with starch in the endosperm of various grass-related grains. The prolamin and glutelin from wheat (gliadin, which is alcohol-soluble, and glutenin, which is only soluble in dilute acids or alkalis) constitute about 80% of the protein contained in wheat fruit.------- Being insoluble in water,-------- they can be purified by washing away the associated starch.
Perhaps spelt, if it is water soluble, paves the way for those that have celiac disease. As it seems the problem with those that have celiac disease stems from digestion because the wheat is not water soluble.Catweasel (talk) 12:29, 28 June 2013 (UTC)
- I am not sure what changes to the article you are trying to suggest here. Do you have references for any of the statements here? Because if you do and they are reliable sources then we can change the article. (I have never seen any scientific literature stating that the gluten in spelt is soluble in water, but I haven't finished reading all of the scientific literature yet.) If the gluten in spelt is soluble in water then that implies that the composite proteins must be other than gliadin and glutenin which then calls into question whether it is really gluten at all. If you are merely curious then you can conduct your own test by trying to make gluten by washing spelt dough (the entire ball of dough should dissolve if your hypothesis is true), but if you are trying to suggest updates to this article (which is the sole purpose of this talk page btw) then you will need scientific references. Cheers, Dusty|💬|You can help! 14:22, 28 June 2013 (UTC)
discovery of gluten[edit]
the lede describes gluten being discovered by buddhist monks. per http://www.buzzle.com/articles/what-is-gluten.html this Buzzle article. I don't think this source really meets RS, the site kinda looks like a wiki in that the articles are contributed by non-vetted authors. any opposition to removing this bit/retag it with a citation needed?Jonathanfu (talk) 07:44, 17 January 2014 (UTC)
Protein in Gluten[edit]
Is the protein in Gluten a complete protein? Many grains have incomplete proteins (the amino acid "profiles") in contrast to milk (cow juice)for example. I was wondering how the amino acid profile compares with whey isolate protein.....
Michael — Preceding unsigned comment added by 2601:7:9200:32:491C:CFCC:C551:46A4 (talk) 00:54, 11 May 2014 (UTC)
Article's emphasis makes gluten sound like an additive or byproduct[edit]
This whole article seems heavily biased in that it makes it makes it sound like gluten is primarily some sort of additive or food byproduct, rather than a basic component of certain grains (correct me if I'm wrong on the facts here). The reader could easily miss or lose sight of the basic facts about gluten's role in human diets--it's a part of certain grains and it is therefore a part of almost any food made from these grains.
For example look at the fact that "extraction" is at the very top of the article and also that it is followed by "uses: in bread products". Gluten is found in bread products because it is a part of bread because it is a part of flour because it is a part of these grains, right? So, except for the part on "added gluten" this should be called something like "function of gluten in bread-making", not "use of gluten in bread products".
This is just one example...there are issues throughout the article and bigger questions of balance/organization. I suspect this apparent bias is unintentional but it should really be fixed (by someone who knows a lot more than me!). I did change "found in foods processed from wheat and related grains" to "found in wheat and related grains".
Someone tell me if I'm totally off base here...there seems to be some confusion in the sources about whether "gluten" is "gluten" when its still in the grain, unprocessed. 184.108.40.206 (talk) 07:47, 21 May 2014 (UTC)
Disgusting picture[edit]
This "duck" really looks like mock...has it been predigested by a cow or something? — Preceding unsigned comment added by 18.104.22.168 (talk) 22:32, 10 June 2014 (UTC)
Gluten's importance in human diet[edit]
There has been much emphasis recently on people who have various problems with gluten in their diet. I think the article reflects this concern.
Is there any broad general statement that can be made in the lead of this article about the importance of gluten in the human diet, historically and currently? (I'm assuming that any such statement would be suitably qualified that gluten is a problem for some people.)
Thanks, CBHA (talk) 18:16, 11 June 2014 (UTC)
Autism link?[edit]
Does gluten have any link to autism? 126.96.36.199 (talk) 01:32, 15 July 2014 (UTC)
- Only if you are vaccintaed with it whilst not wearing your tinfoil hat.126.96.36.199 (talk) 18:28, 20 July 2015 (UTC)
Trying to understand this[edit]
Quoting the article: "Gluten is the composite of a gliadin and a glutenin, which is conjoined with starch in the endosperm of various grass-related grains. The prolamin and glutelin from wheat (gliadin, which is alcohol-soluble, and glutenin, which is only soluble in dilute acids or alkalis) constitute about 80% of the protein contained in wheat fruit. Being insoluble in water, they can be purified by washing away the associated starch."
I'm paraphrasing this. Please tell me if I get it right. (I'm not suggesting my wording is better, just trying to find out if I understand this.)
"Gluten is the composite of a gliadin and a glutenin, which is conjoined with starch in the endosperm of various grass-related grains." --> "Gluten is the combination of a gliadin and a glutenin. It is found, along with starch, in some grains. Gluten is not starch and starch is not gluten. But they are found together in grain."
"The prolamin and glutelin from wheat (gliadin, which is alcohol-soluble, and glutenin, which is only soluble in dilute acids or alkalis) constitute about 80% of the protein contained in wheat fruit. --> I'm puzzled here, is Prolamin another name for Gliadin? Is "wheat fruit" a synonym for "wheat endosperm"? And what is the other 20% of the protein that is NOT gluten?
"Being insoluble in water, they can be purified by washing away the associated starch." --> "Gluten can be separated from starch by grinding grain and dissolving it in water. The part that does not dissolve is the gluten." Does the other 20% of the protein dissolve?
Thanks, CBHA (talk) 19:12, 24 August 2014 (UTC)
- Glad you came by. The scientific/medical aspects need expert attention. Coretheapple (talk) 20:47, 24 August 2014 (UTC)
- Thank you. I'm still trying to grasp what is wrong in the part I quoted above, "Gluten is the composite of a gliadin and a glutenin, which is conjoined with starch in the endosperm of various grass-related grains." It now seems that this sentence (which covers various grains) is incorrect, that in fact only wheat contains gliadin, whereas other grains contain other types of prolamins. Can someone confirm this? CBHA (talk) 04:00, 30 August 2014 (UTC)
What is gluten free diet — Preceding unsigned comment added by 22.214.171.124 (talk) 14:53, 7 August 2015 (UTC)
Non-GI symptoms of NCGS[edit]
"foggy mind", fatigue, fibromyalgia, joint and muscle pain, leg or arm numbness, tingling of the extremities, peripheral neuropathy, dermatitis, atopic disorders, allergy to one or more inhalants, foods or metals, asthma, rhinitis, depression, anxiety, eating disorders, schizophrenia, autism, ataxia or attention-deficit disorders.
Extracted from the article as fringe topics per WP:UNDUE and WP:NOTJOURNAL. --Zefr (talk) 01:14, 29 December 2015 (UTC)
- Zefr is oversimplifying the non-gastrointestinal symptoms of NCGS.
- This list of symptoms do represents "all significant viewpoints that have been published by reliable sources, in proportion to the prominence of each viewpoint in the published, reliable sources."
- However, I accept simplifying. This version is the most summarized, without distorting the information.
- Best regards. --BallenaBlanca (talk) 01:58, 29 December 2015 (UTC)
- I add that there are other users concerned by the fact that it talks of NCGS. This topic has already been discussed twice on Wikipedia talk:WikiProject Medicine:
- Also, I have talked with Jfdwolff, who is an administrator and a member of WikiProject Medicine:
- User talk:Jfdwolff/Archive 37#Coeliac disease
- "BallenaBlanca Around the time when the CD article became FA, another editor wrote lots of immunology content into other articles. It is still a hugely controversial area where some vociferously dispute the non-classical gluten-related conditions such as ataxia, whereas others accept these entities. JFW | T@lk 14:15, 2 November 2015 (UTC)
- Yes, I know that there is a dispute in cientific community about the gluten-related symptoms/disorders. The scientific literature is growing and providing more and more evidence in favor of these entities. But our mission in Wikipedia is to write from a "neutral point of view (NPOV), which means representing fairly, proportionately, and, as far as possible, without bias, all of the significant views that have been published by reliable sources on a topic." Thus, if we reflect the controversy, I think there is no problem. It is necessary to give the reader all the positions so that he can make his own decisions.
- Best regards. --BallenaBlanca (talk) 15:27, 2 November 2015 (UTC)
- BallenaBlanca I agree. The extended gluten sensitivity conditions have extensive secondary sources in their support. JFW | T@lk 20:35, 3 November 2015 (UTC)"
- Best regards. --BallenaBlanca (talk) 02:37, 29 December 2015 (UTC)
Assessment comment[edit]
The comment(s) below were originally left at Talk:Gluten/Comments, and are posted here for posterity. Following several discussions in past years, these subpages are now deprecated. The comments may be irrelevant or outdated; if so, please feel free to remove this section.
Last edited at 17:12, 14 September 2007 (UTC). Substituted at 16:25, 29 April 2016 (UTC)
- Old requests for peer review
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text:
Faulty Circuit Likely Caused D.C. Metro Crash
A signal system that was functioning everywhere else in the area should have stopped Monday's crash.
An expert from the National Transportation Safety Board said yesterday that there were "anomalies" in one of the circuits near where Monday's deadly Washington, D.C., subway crash occurred. Signals should have prevented the collision between one speeding train and one stopped one. [NYT]

subset: commoncrawl


text:
CHICAGO -- Carlos Zambrano is growing up. So is the team that surrounds him, although at times both still have their bad days.
On Saturday in Los Angeles, Zambrano viciously attacked a pair of watercoolers for the crime of being within his line of vision. It was a classic battle of man versus inanimate object. It was also, in a way, a sign of progress. A little more than a year ago, the Chicago Cubs' emotional ace had blown off a similar amount of steam by punching his catcher.
When Zambrano fought with Michael Barrett in the Wrigley Field dugout, it marked the low point in the growing pains that followed Lou Piniella to Chicago. Before that week was out, Barrett had been traded to San Diego, Piniella had kicked dirt all over umpire Mark Wegner and the Cubs had turned a corner in giving themselves a realistic chance to get to the World Series.
"We started switching over right about now last year,'' Piniella said. "Making some changes.''
On June 2, 2007, the Cubs were 22-31 and Piniella was wondering what he had gotten himself into. They've gone 103-70 since then, recovering from an 8½-game deficit to win a National League Central title and starting this season 40-24, the best mark in the majors.
For a team that hasn't won a World Series in 100 years, the same length of time since it last played postseason baseball in back-to-back seasons, the Cubs have become sold on their chance to overcome the franchise's sad history.
Third baseman Aramis Ramirez was asked by the Chicago Tribune's Paul Sullivan if the Cubs are the team to beat.
"Yeah, we are right now,'' Ramirez said. "But last year at this time, Milwaukee was the same way and they didn't make the playoffs. So you can't take anything for granted.''
Ramirez was with the Cubs when Florida recovered from a 3-1 deficit to win the National League Championship Series in 2003. Ditto closer Kerry Wood, who back then was in the role of ace.
They've developed a thorough appreciation of their team's history of non carpe diem. Most of their teammates experienced it for the first time when Arizona swept the Cubs in the first round of last year's playoffs.
Yes, the Cubs are on pace to win 101 games, and have played .595 baseball for more than a year. They've had a better winning percentage than this only once since winning the 1945 pennant. That was by the magical '84 team, which like the one in '03 lost three chances to clinch a pennant in the NLCS. But the only thing you celebrate in June is Father's Day.
That's why Cubs general manager Jim Hendry has his scouts searching for an impact player he can add in a midseason trade.
Piniella has talked about wanting another left-handed bat to balance his collection of right-handed run producers: Alfonso Soriano, Derrek Lee, Ramirez, rookie catcher Geovany Soto and Mark DeRosa. But low-risk addition Jim Edmonds is showing a pulse (10-for-25, one homer, seven RBIs in his past eight games) and Kosuke Fukudome is starting to drive the ball.
Don't be surprised if the Cubs stick with the hitters they have, opting instead to load up a truck with top-tier prospects to go get the best starting pitcher on the market. The thought of C.C. Sabathia following Zambrano in a postseason rotation is almost too much for a fan to process, assuming that Gary Hughes, Ken Kravec and the Cubs' highly respected stable of scouts agree that his 4.81 ERA is a red herring.
"We're thinner than people think we are,'' Piniella said last week, speaking of his starting rotation.
Maybe so. But here are five reasons why Piniella is going to have a hard time getting sympathy, especially from any of his rivals in the NL Central:
1. Zambrano is a monster
At 27 and in his eighth season, Zambrano might have the best combination of experience and tools in the major leagues. He hasn't always put it to good use, in part because of his explosive temperament, but he is off to his most consistent start, going 8-2 with a 3.01 ERA and 92 1/3 innings in 14 starts.
Zambrano has worried less about strikeouts this season, dramatically reducing his walks in the process, but came unraveled when the Los Angeles Dodgers' slap-hitting approach produced 13 hits in 6 2/3 innings against him on Saturday.
Teammates considered him overdue for a meltdown.
Earlier this season, Lee had talked about Zambrano's increased maturity. "I think it helps,'' Lee said. "It seems like sometimes [in the past] he'd be pitching a great game and his emotions would get the best of him and he'd have that one bad inning. But he seems to have gotten away from that. He picks us up when we make errors or have mental lapses in the field. He just comes right back and makes his pitches. I think that's just a sign of maturity and getting more experience under his belt.''
Zambrano competes as well as any pitcher in the majors. Witness his .364 batting average, which includes a four-hit game and a sacrifice bunt he turned into a single by flying down the baseline.
Carlos Marmol
Relief Pitcher
Chicago Cubs
2. Carlos Marmol might be the most valuable reliever in the NL
A converted catcher, the 25-year-old Marmol is a future closer in a set-up role, similar to how the Yankees once used Mariano Rivera and the Angels used Francisco Rodriguez. His promotion from Triple-A in May 2007 was probably as important as any of the chances that Piniella took as he got to know the team he had inherited from Dusty Baker.
Marmol's fastball-slider combination can be overwhelming. He held batters to a .169 average last season and has cut that to .134 over his 33 appearances this season. He's on pace to work 84 games, which is too many, but Marmol insists there is no reason for Piniella to cut his workload.
"I feel good, and I want to be there,'' he said last week. "I'm fine. That's what I'm here for -- to pitch.''
3. Soto is making a strong case for rookie of the year
Piniella used six different catchers in 2007. Barrett, Henry Blanco, Koyie Hill, Rob Bowen and Jason Kendall all took turns behind the plate before the Cubs took a late-season look at the 25-year-old Soto, who had just won MVP honors in the Pacific Coast League.
The Zambrano-Barrett confrontation in May 2007 seemingly convinced Hendry that Barrett's bat wasn't enough to offset the frequent complaints about the catcher's receiving skills and pitch calling. Kendall, acquired from Oakland in July, provided a significant upgrade, but Piniella was so impressed with Soto that he started him over Kendall in the must-win NLDS Game 3 against Arizona.
Soto has been rock-solid behind the plate while hitting .278 with 10 homers and 39 RBIs. He's batted fifth in the order at times, but he's impressed Piniella as much with his handling of pitchers as his hitting.
"He's not shy about going out there and talking to a pitcher, whether or not it's a young pitcher,'' Piniella said. "That's good to see. You can see the guys respect him because they listen.''
Kosuke Fukudome
Right Field
Chicago Cubs
4. Fukudome has fit right in
Forget a learning curve. Fukudome has given the Cubs the best all-around play they've had in right field since 2001, when Don Baylor had briefly convinced Sammy Sosa to use his ability to be a complete player, or maybe even back when Andre Dawson was in his prime.
Fukudome is hitting .292 with only four home runs, but he's made major contributions defensively in right field and at the plate. Along with shortstop Ryan Theriot, Fukudome has helped change the Cubs from a free-swinging team to one that works counts and takes walks.
The Cubs' majors-leading .361 on-base percentage is 28 points higher than a year ago and 42 points higher than in 2006, when they were last in the National League. Piniella wouldn't mind a little more power from Fukudome, but is very happy with his addition.
5. Ryan Dempster has gone from erratic closer to No. 2 starter
Ted Lilly followed Zambrano in the rotation during 2007 and at the start of '08, but Dempster would probably follow Zambrano now if Piniella were setting up his rotation for a big series.
Piniella might be kicking himself for not switching Dempster into the rotation last season, when the idea was first explored. But having him spend the winter and all spring training preparing to start hasn't turned out bad, either. He'll take a 7-2 record and 2.90 ERA into a Wednesday night start against Atlanta.
Dempster, who signed with the Cubs while he was recovering from Tommy John surgery that ended a two-season stay in Cincinnati, spent three seasons as a closer but is showing why he was once one of the NL's most promising starters. He has four pitches (two more than most closers need) and knows how to use them. He's only 31, which means he could be widely pursued on the free-agent market next winter, but for now he and his teammates have a clearly defined assignment.
They have a chance to write history.
Phil Rogers is the national baseball writer for the Chicago Tribune, which has its Web site at www.chicagosports.com. His book, "Say It's So," a story about the 2005 White Sox, is available in bookstores, through Amazon.com and by direct order from Triumph Books (800-222-4657).


text:
|WikiProject Tambayan Philippines
|(Rated Start-class, Top-importance)
|WikiProject Cities
|(Rated Start-class, Mid-importance)
|It is requested that an image or photograph of Philippine National Bank Financial Center, Philippine Airlines headquarters in Pasay City be included in this article to improve its quality. Please replace this template with a more specific media request template where possible.
Wikipedians in the Philippines may be able to help!
The Free Image Search Tool may be able to locate suitable images on Flickr and other web sites.
Is there any source, Spanish or otherwise about this Namayan Kingdom? Remember for example that the Code of Kalantiaw was made up and not true. --Jondel 04:02, 21 October 2005 (UTC)
There is a discussion regarding the removal of the word "city" from the article titles of Philippine cities. This may imminently affect the article name for Pasay. For city names which are not unique, disambiguation alternatives are also being presented. Formal request for page move may follow after a reasonable time of discussion. If you wish to participate, please post your comments here. --JinJian (talk) 04:14, 21 October 2010 (UTC)
Requested move[edit]
{{movenotice|Pasay|Talk:Baguio City#Requested move}}
Hi. I am not from Pasay and not very knowledgeable, and I don't have much time for research (I'm really just passing by), so I thought I'd just comment: a section on Pasay's Barangays would be very useful, I think. Just a thought, for any interested wiki editors who might have the time. - Alternativity (talk) 09:20, 16 January 2012 (UTC)


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Agaria (Muslim)
|Total population
|Regions with significant populations
|• India • Pakistan
|• Gujarati • Kutchi
|• Islam 100% •[citation needed]
|Related ethnic groups
|• Agri
The Agaria are a Muslim community found in the state of Gujarat in India.[1]
The Agaria derive their name from the city of Agra in North India. According to their traditions, they were substantial landowners and came to the attention of the local Muslim governor, who demanded women from the community. The Agaria refused and were imprisoned by the governor. But Firsad, a grandson of the famous Sufi saint Moinuddin Chishti helped the community escape, as a gratitude converted to Islam. The community may be Muslim converts from the Hindu Agri caste. They are concentrated in the taluqas of Bhuj, Matra, Mandvi[Dhrub] [mundra]
and Lohario
Present circumstances[edit]
The Agaria speak Kutchi, with many members of the community also speak Gujarati. They are an endogamous community and consist of a number of clans, the mains ones being the Lulatar, Bayotmona, Gadyatar, Agiotar, Makatar, Admotor, Pilatar, Buburia, Dadoria, and Taravia. All these clans are of equal status, and intermarry. The Agaria are one of the few Gujarati Muslim communities that practice clan exogamy. They are Sunni Muslims but practice many folk beliefs.[1]
The Agaria are traditionally cultivators, and most families own a good amount of land.[citation needed] A small number of Agaria are landless agricultural labourers.[citation needed] The Agaria normally grow two crops in a year, where irrigation is available, they grow three crops. Crops grown include wheat, chilli, tomatoes, cotton, groundnuts, and sugarcane.[citation needed]
|This article about an Indian ethnicity or social group is a stub. You can help Wikipedia by expanding it.


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Cheese and Rosemary-Stuffed Focaccia
With this dough, you can create an assortment of savory meals. Here, the dough is used for cheese-stuffed focaccia, but it can also be used to make sandwiches or pizza. Storage tip: The focaccia dough, shaped in square 8-inch or round 9-inch pans, can be frozen for up to 1 month. To thaw, place in the refrigerator overnight or let stand at room temperature, covered with the plastic wrap, until the dough looks puffy, about 3 hours.
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Why I Have to Run My Dishwasher Every Night
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Heres the final with added textures...I kinda wanted to break down the steps I take from initial illustration thru to final drawing. I'm going to make a cool hand drawn title to go along with this piece, and who knows maybe animate it too! If I'm feeling crazy...
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England Hertfordshire Church of England Parish Registers (FamilySearch Historical Records)
|This article describes a collection of historical records scheduled to become available at FamilySearch.org.
Record Description
These records cover the years 1538 through 1974.
Parish registers were created to record church events of baptism or christening, marriage, and burial. In the Church of England, baptism, which was also called christening, was performed soon after the birth of a child. Marriage in the church legally united a man and a woman for civil legal reasons and for the purpose of founding a religiously sanctified family. Burial is a function of the church to inter the deceased soon after death.
Baptisms (christenings), marriages, and burials were recorded on blank pages in a bound book called a register. The events of baptism, marriage, and burial were all recorded in one volume until 1754, when a law required that marriages be recorded in a separate book. Banns, or proclamations of "an intent" to marry, were recorded in yet another book. Starting in 1812, preprinted registers were introduced and separate registers were kept for baptisms, marriages, and burials. Before 1812, bishops' transcripts were usually recorded on loose pieces of paper. Following that year, the transcripts were recorded on the same preprinted forms as parish registers.
Church of England parish registers are the most reliable and accurate family history source until July 1837, when the government instituted the civil registration of births, marriages, and deaths. However, parish registers continue to play an important role because they are often more readily available than civil registers. Information in parish registers and bishops' transcripts can be verified against each other.
Record Content
Baptism records from the Church of England usually contain:
- Name of the child
- Baptism date
- Place of baptism
- Officiant of the baptism
- Birth date
- Sex of the child
- Legitimacy of the child
- Mother's name
- Father's name and occupation
- May list the residence of the parents, especially after 1812
Marriage records from the Church of England usually contain:
- Marriage date
- Name of the bride and groom
- Age of the bride and groom
- Place of the marriage
- Parents (or other relatives) of the bride and groom
- Residence of the bride and groom
- Marital status of bride and groom
- Occupation of bride and groom
- Name of marriage officiant
- May list the dates that the marriage was announced (also called "banns published"). This normally took place on three separate occasions prior to the marriage and gave anyone with a valid reason a chance to object to the marriage.
- After 1754, the full names of witnesses
- After 1837, the full names of the fathers
Burial records from the Church of England usually contain:
- Burial date
- Name of the deceased (If the deceased is a child, the father's name might be given. If the deceased is a married woman, the husband's name might be given.)
- Age of the deceased
- Place of burial
- Officiant of the ceremony
- Residence of the deceased
How to Use the Records
Parish registers are one of the best sources for identifying individuals and connecting them to parents, spouses, and other generations. Bishops' transcripts are a backup source for parish registers that are missing or illegible. If possible, you may want to search both the parish registers and the bishops' transcripts, since one is a handwritten copy of the other and might contain differences.
To search for a person in a Church of England parish register, you must know the following:
- Where the person lived and the corresponding parish
- When the person lived (If you do not know the time period, you must estimate it from what you know of more recent generations.)
Search the Collection
To search this collection by name:
Fill in the requested information in the initial search page. This search will return a list of possible matches. Compare the information about the ancestors in the list to what you already know about your ancestors to determine if this is the correct family or person. You may need to compare the information about more than one person to find your ancestor.
Tips to Keep in Mind
You are able to connect your ancestor to an earlier generation anytime their parents' names are given in a record. Use occupation information to help distinguish between your ancestor's family and another family in the area with the same name. Knowing the occupation might also provide you the opportunity to find other records about your ancestor. You can use the listed ages at certain events (such as marriage and death) to approximate a birth date for your ancestor. This can also help you look for a baptism record. Use the residence information from each type of record to see the migration of your ancestor throughout their life. For instance, you can use the residence information from marriage records to look for their baptisms and to identify the children of this couple. Marriage records after 1754 also list the names of witnesses, who were often family members. These can help you identify your ancestor's family. Signatures in the records might be used to identify a particular individual by the handwriting style.
Banns indicate the parish of residence of the bride and groom. This information often leads to the records of another parish. You can search for the baptisms of the bride and groom in the parishes of residence since these might also be the parishes where they were born.
Related Websites
Related Wiki Articles
- Church of England Parish Registers
- England Church Records
- England Church History
- England Record Selection Table
- Quick Research Links - England
Record History
In 1530, King Henry VIII established the Church in England, also known as the Anglican Church, the State Church, or the Episcopal Church. A law, passed in 1537, required ministers to record the baptisms, marriages, and burials that took place in their parishes. Priests recorded these events in registers and kept them at the parish level, which is the lowest level of authority in the Church of England. Within some parishes, chapelries were created to provide for the worship needs of the parishioner when the parish church was not easily accessible. Chapelries sometimes had the authority to perform baptisms, marriages, and burials, so they kept their own registers. Several parishes formed a deanery (presided over by a dean), several deaneries formed an archdeaconry (presided over by an archdeacon), and several archdeaconries formed a diocese (presided over by a bishop).
Most bishops' transcripts of Church of England parish registers have been preserved. Many have also been copied to microfilm or microfiche. The condition of the records is relatively good considering their age and their storage conditions over the centuries. In 1598 ministers were required to copy their registers onto parchment. If the minister failed to make such a copy, the register for that parish and its records did not survive. During the Commonwealth period, 1649–1660, many parish registers disappeared and their transcripts were not kept because ministers were deposed from their parishes.
Beginning in 1598, ministers were required to send copies of their registers to an archdeacon or bishop annually. These copies are referred to as bishops' transcripts, or sometimes archdeacon transcripts. As a result, two copies of many parish registers exist from 1598 to about the mid-1800s. After civil registration began in 1837, the value of keeping bishops' transcripts diminished, so by 1870 most parishes had stopped making them.
Banns are proclamations of an intent to marry. After 1754 these banns were required to be read for three consecutive Sundays before a marriage so that anyone with reasons against the marriage could oppose it. Banns were read in both the bride's parish and the groom's parish.
How You Can Contribute
| We welcome user additions to FamilySearch Historical Records wiki articles. We are looking for additional information that will help readers understand the topic and better use the available records. We also need translations for collection titles and images in articles about records written in languages other than English. For specific needs, please visit WikiProject FamilySearch Records.
Please follow these guidelines as you make changes. Thank you for any contributions you may provide.
Citations for This Collection
Citing your sources makes it easy for others to find and evaluate the records you used. When you copy information from a record, list where you found that information. Here you can find citations already created for the entire collection and for each individual record or image.
Collection Citation:
- "Hertfordshire Church of England Parish Registers, 1538-1974." Database. FamilySearch. http://FamilySearch.org : accessed 2016. Hertfordshire Archives & Local Studies, Hertford.
Record Citation (or citation for the index entry):
|The citation for a record is available with each record in this collection, at the bottom of the record screen. You can search records in this collection by visiting the search page for England Hertfordshire Church of England Parish Registers, 1538-1974.


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About this Business
- HoursSun7:00 AM - 5:00 PMMon-Thu5:00 AM - 11:00 PMFri5:00 AM - 9:00 PMSat6:00 AM - 7:00 PM
From Our Editors
For 15 years, Sky Athletic Club has shepherded members to physical fitness inside a 20,000-square-foot workout sanctuary free from muscle-obsessed fanatics or intimidating drill sergeants. The gym's mission of accessible-to-all fitness earned it the 2011 Best Boot Camp on Long Island award from the Long Island Press. More than 40 certified personal trainers coach members on two floors of studios and exercise equipment, and visitors from across the age and ability spectrum scout through a schedule of more than 100 classes per week.
A ladies-only area accommodates feminine frames with a weight room and floor space for mat work, and an extensive Pilates program perches members aboard Reformer machines that get cores more tightly wound than a stressed-out slinky in a private studio. Patrons augment their weight-hoisting routines with pampering spa services, getting chi realigned by a certified acupuncturist or working out tension with a chair massage. Complimentary childcare and free steamy beverages from the lounge and café evince the club's hospitable mission.


text:
Nasty Stomach Bug Becoming Far More Common
Posted: 02/26/2015 - A nasty intestinal bug sickens nearly twice as many Americans each year as was previously thought, according to the largest U.S. study to look at the problem.
Posted: 02/26/2015 - A nasty intestinal bug sickens nearly twice as many Americans each year as was previously thought, according to the largest U.S. study to look at the problem.
Updated: 02/26/2015 - A mother found healing in sharing her family's journey of joy and heartbreak when their twins were born prematurely.
Posted: 02/25/2015 - Americans have a long-standing love affair with sugar, but cardiologist James O'Keefe, of St. Luke's Cardiovascular Consultants, says it goes one step further.
Posted: 02/25/2015 - The Medicaid program in Kansas would gain more control over costly mental health prescriptions under a bill facing a final vote in the state Senate.
Updated: 02/24/2015 - Eating peanut products as a baby significantly reduces the risk of developing the allergy by 80% in high-risk infants, a study in the New England Journal of Medicine suggests.
Posted: 02/24/2015 - The attorney for a Kansas airman says a ruling by the nation's highest military court that reversed his client's conviction for exposing multiple sex partners to HIV will effectively end such prosecutions in the armed forces.
Posted: 02/23/2015 - As February's Heart Month nears a close, Melissa shares two stories that carry an important message.
Posted: 02/23/2015 - A new study to lend support for the so-called "hygiene hypothesis" finds children are less likely to have allergies if they live in homes where dishes and food utensils are washed by hand rather than in a dishwasher.
Posted: 02/23/2015 - A new study links long, hot sauna baths with benefits including fewer deaths from heart attacks, strokes, various heart-related conditions and other causes.
Updated: 02/23/2015 - New improvements to an online nursing home quality rating system could help users keep a closer eye on how good of a job facilities are doing.
Posted: 02/19/2015 - Kerry Livgren traveled the world and earned accolades as a musician, but he calls his comeback from a stroke the high note of his life. Now, he hopes his story can save others.
Posted: 02/19/2015 - Recommendations Thursday from a government advisory committee call for an environmentally friendly diet lower in red and processed meats. But the panel would reverse previous guidance on limiting dietary cholesterol.
Posted: 02/19/2015 - The Food and Drug Administration is warning all people with peanut allergies to avoid cumin and products that contain cumin.
Updated: 02/23/2015 - Health advocates took to the statehouse to encourage lawmakers to strengthen the state's fight against cancer on Thursday.
Updated: 02/19/2015 - The term "nightmare bacteria" does not bode well for the infected. That's what CDC epidemiologists call carbapenem-resistant Enterobacteriaceae which kills up to half the patients who contract them.
Updated: 02/18/2015 - From colon and prostate cancer to heart disease, a look at the screenings men should have to protect their health.
Updated: 02/18/2015 - Federal health officials say more than 96,000 consumers have signed up for health insurance coverage in Kansas through the federal marketplace created under the Affordable Care Act.
Updated: 02/18/2015 - Robert Erickson, CEO at St. Francis Health in Topeka since 2010, accepted a new position as CEO of St. Joseph Medical Center in Kansas City, Missouri.
Posted: 02/17/2015 - Whenever I think about how we can stop teens from texting and driving, I think back to an interview I did with the Dunn family of Roxbury, New Jersey.
Updated: 02/13/2015 - New details have emerged since a KAKE News I-Team story aired into abuse allegations at a nursing home in Andover.
Posted: 02/12/2015 - 18-month-old Molly Motto was born with the left side of her heart formed incorrectly. But she has proven to be a true survivor.
Posted: 02/12/2015 - Obamacare enrollees have to shell out a lot more to see the doctor or get medications than their peers with job-based health insurance.
Updated: 02/12/2015 - There's a confirmed case of whooping cough at a Wichita high school. The principal at Wichita Heights says they're following District 259 and KDHE protocol to prevent an outbreak of this contagious disease.
Posted: 02/11/2015 - Most U.S. troops working to fight the Ebola crisis in West Africa will come home by the end of April, but President Obama says the work is not done.
Posted: 02/11/2015 - The National Highway Traffic Safety Administration survey, conducted in 2013 and 2014, found that the number of drivers with marijuana in their systems grew by nearly 50 percent since 2007.


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text:
If It Takes a Village, Build One
If It Takes a Village, Build One
How I Found Meaning Through a Life of Service and 100+ Ways You Can Too
Crown Archetype, Hardcover, 9780767931700, 304pp.
Publication Date: April 6, 2010
A must have book for anyone has
ever wanted to make a difference in the world.
Service is the rent we pay for living" says preeminent children's advocate Marian Wright Edelman and this is the motto by which Malaak Compton Rock, dedicated humanitarian and wife of comedian Chris Rock, lives her life. From a childhood grounded in the importance of giving back to her work in public relations at The U.S. Fund for UNICEF to becoming a full-time mother and humanitarian, Malaak's life has fully embodied this sentiment.
Part memoir, part practical guide, If It Takes a Village, Build One offers readers insightful advice on everything from how to find just the right volunteer opportunity, how to get kids involved in a life of service, how to research charities, and even how to start a nonprofit, as Malaak did several years ago. All of this practical wisdom is grounded in inspirational anecdotes about her own experience with service, including her work with Katrina rebuilding and her recent brainchild, Journey for Change: Empowering Youth Through Global Service, a program for at-risk kids from Bushwick, Brooklyn, which takes teens on a two week service mission to South Africa to volunteer and experience the world.
The book also features interviews with other well known humanitarians, like PR powerhouse Terrie M. Williams, activist Bobby Shriver, and journalist Soledad O'Brien and engaging sidebars with interesting facts about service and nuggets of advice. At the end of the narrative readers will find a compendium of information including Malaak's favorite charities, unique service ideas, and suggested reading and web resources, which will make this a book to be visited time and time again.
Far from being preachy or sanctimonious, Malaak's warm voice reminds us all that giving back is ultimately easier and infinitely more fulfilling than we thought it could be. Warm, honest, and accessible, If it Takes a Village, Build One will be the must-have book (and perfect gift!) for aspiring do-gooders.
Malaak Compton-Rock lives in the New Jersey suburbs with her husband, Chris Rock, and two daughters. She holds a BFA in arts/production management from Howard University, sits on the board of directors for the Children's Defense Fund, and is a member of New York Women in Communications and the Cause Marketing Forum. In 2008, she was a cojudge on the Harpo/ABC-TV reality show Oprah's Big Give. She recently founded the Angelrock Project--an online e-village that promotes volunteerism, social responsibility, and sustainable change. The organization can be found at www.angelrockproject.com. This is her first book.
"Malaak Compton-Rock is changing the world! Her focus on helping young people become all that they can be is a stunningly simple blueprint for what all of us can do. If It Takes a Village, Build One is a must read if you want to make real change in your world."
--Soledad O'Brien, CNN anchor and special correspondent
"Malaak has taken her own life experiences with service, community and family and penned an important how-to for taking action and giving back. I've been fortunate to know her and to work with her, witnessing first-hand her dedication to helping others. If It Takes a Village, Build One is an empowering must-read for all of us working to make our communities, our country and our world a better place."
- Congresswoman Maxine Waters
"Millions of people around the world have been inspired by watching Malaak Compton-Rock work her extraordinary magic. Now she's written a moving and absorbing guide to how you, too, can easily tap into your inner humanitarian."
--Jon Klein, President of CNN/U.S


text:
So I have this site below, and just upgraded it to wordpress 3.3 last night. Now, for whatever reason, the widgets are no longer interactive on the site where you're usually able to just drag "calendar" "text" etc to the sidebar and put whatever you want there... Not really sure what the story with it is, but it says "drag the items below to the sidebar"Drag widgets from here to a sidebar on the right to activate them. Drag widgets back here to deactivate them and delete their settings." However the sidebar area is not visible as it usually is...
Anyone know what's up with that or how I can fix it? I need the sidebar widgets to start putting ads on my site.


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Gosia Wozniacka, Associated Press
KEENE, Calif. — Maria Ybarra's trailer is one of two left on the property that for over two decades was home to Latino labor leader Cesar Chavez and farmworkers like Ybarra who made up his movement.
Today, the foothills of the Tehachapi mountains continue to house the United Farm Workers of America headquarters and memorials to Chavez, though farmworkers no longer live there.
On Monday, during a campaign swing through California, President Barack Obama will designate 105 acres of the property as a national monument within the National Park system — a move that could help shore up support from Hispanic and progressive voters before the election.
As head of the UFW, the Arizona-born Chavez staged a massive grape boycott and countless field strikes, and forced growers to sign contracts providing better pay and working conditions to the predominantly Latino farmworkers. He was credited with inspiring millions of other Latinos in their fight for more educational opportunities, better housing and more political power.
The 187-acre site, known as Nuestra Senora Reina de la Paz (Our Lady Queen of Peace), or simply La Paz, served as the planning and coordination center of the UFW starting in 1971. It's where Chavez and many organizers lived, trained and strategized before heading into the fields and cities of California and beyond. Chavez taught farmworkers how to write contracts and negotiate with growers.
"When my father came to La Paz, he was looking for a place to pull back from the daily struggles," said Paul Chavez, Cesar's middle son and president of the Cesar Chavez Foundation. "He had a tremendous faith that with some training and confidence, the poorest and least educated among us could take on the biggest industry in the state."
Ybarra still remembers those times and how Chavez's movement coalesced around the property that she calls home.
Several hundred adults and children were housed at La Paz throughout the 1970s and 80s, Ybarra and her husband Miguel Ybarra among them, most in trailers on the hillside and in dorms. Kids played among the oak trees, while adults worked. "It was a lot of noise," Ybarra said.
La Paz was a city unto itself: it had a Montessori school, a hospital, a legal department, a credit union, even a gas station. People worked as volunteers — paid symbolically $5 per week. There was a community kitchen and everyone ate together.
"It was fun, because we were working as a group," said Ybarra, who first came to La Paz in 1973 and moved there permanently a few years later. "We were like a family. It was a lot of hard work, but Cesar motivated us."
While Ybarra worked in the mail room and raised her children, her husband, now retired, was Chavez's longtime personal driver.
After Chavez's death in 1993, La Paz transformed. Volunteers started to get paid and most organizers moved out to towns and cities in the Central Valley, taking the sense of community and the noise with them. Ybarra, who still works in the mail room, and her husband were one of only two families that remained.
Union membership also declined, from more than 70,000 in the 1970s to what UFW officials say is about 27,000 today. That's based on the number of people who work under union contract at least one day a year. However, the union has reported only about 5,000 members to the U.S. Department of Labor in each of the past eight Decembers, an admittedly slow month for farming.
Today, the La Paz property is quiet and peaceful, except for the regular sound of trains (the historic Tehachapi Loop is only a few miles away) and the occasional chatter of school children who come by the busloads to learn about Chavez's movement. Lizards, squirrels and wild birds abound.
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text:
~NK~ "The Maze"
Credits & Info
- Uploaded
- Oct 20, 2010 | 7:28 AM EDT
- File Info
- Song
- 4 min 6 sec
- Score
- 4.52 / 5.00
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You may not use this work for commercial purposes without making specific arrangements with the artist UNLESS your work is a web-based game or animation, in which case you may use this freely.
- Score:
- Rated 4.52 / 5 stars
- Plays & Downloads:
- 30,258 Plays | 5,063 Downloads
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Author Comments
Rated 5 / 5 stars
Sounds Great
With a little bit of work this song would be a hit!!!
i'm a Dj in my town so please update it so i could totaly play it on some party or anywhere else
Rated 5 / 5 stars
Freakin' Sweet
You know, this'll be the first time I've updated my TF2 Playlist in over a year. Keep wrecking face like this, man. You really should try to get some CDs out or something, though, I'm sure it'd be a hit.
Rated 5 / 5 stars
I can't stop bopping my head. Hey, watch in 'angry faic' visualization, its hilarious xD
Rated 5 / 5 stars
download+no copy right infringement+iPod= PARTY
imma bring my house down with these beats... haha! keep it up! 5 10
Rated 5 / 5 stars
epic win my ears are NOISY!


text:
How do i "debug"?
Type: Posts; User: Program83
How do i "debug"?
floating point
This program will not give me the average high temperature for the week and I cannot figure out why! Every time it only spits out "0" whereas the average low temperature works great... Please help!
These are my program requrements:
1. Create a program that asks the user to choose a number from 1 - 5.
2. Using a switch statement, assign a vacation package to each number.
3. Display a...
Sorry, this is my very first time on this site and my very first program. I fixed it to read better and made a few changes to the code itself. How do I declare the variables for the totals?
I am brand new to java programming and am having a heck of a time trying to figure this out. I need to create a weekly temperature program that asks the user to input the day, the high temperature,...


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This just started happening after the WP 3.9 update. All of our WP Audio Player shortcodes now show up as "undefined" (without the quotes) when editing a post in Visual Edit Mode in the new WP 3.9.
I'm guessing this has to do with the TinyMCE (what powers Visual Mode editing in WP) version update to 4.x from 3.x in older WP versions.
Anyone else seeing this, and any fixes?
When switching to "Text" Editing mode, the [audio: xxxx ] shortcodes show up fine and can be edited. But some of our editors like using Visual mode, and this means toggling back and forth between modes to edit the shortcode if need be.


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Interieur 2014: Belgian creative agency Dift has enlisted furniture brands including Artifort and Ikea to turn the rooms of a school set for demolition into temporary hotel suites during Biennale Interieur 2014 (+ slideshow). More »
Tag: hotels
Dift utilises doomed Belgian school
Jaime Hayón refurbishes Room 506
in Arne Jacobsen's SAS Hotel
Spanish designer Jaime Hayón has revamped a room inside the SAS Royal Hotel in Copenhagen originally designed by Modernist architect Arne Jacobsen, using furniture pieces from Danish brand Republic of Fritz Hansen (+ slideshow). More »
Kjellgren Kaminsky clads Öijared Hotel
in timber strips from the nearby forest
Hotel Shabby Shabby's 22 pop-up guest
rooms included a recycled riverside cabin
Moshe Safdie on Marina Bay Sands: a single
tower would have been "unbearable"
World Architecture Festival 2014: architect Moshe Safdie spoke to Dezeen about his two best-known projects: Singapore's Marina Bay Sands development, which hosted this year's WAF; and Montreal's Habitat 67 building which, he revealed, was modelled using pieces of Lego (+ interview + slideshow). More »
Tom Dixon's Design Research Studio
completes Mondrian Hotel interior
Tatzu Nishi builds Hotel Manta
around a nude sculpture
Suppose Design Office creates Hiroshima
hotel complex targeted at cyclists
Japanese studio Suppose Design Office has converted a seafront warehouse into a specialist cycling centre with a hotel that allows guests to check-in while still on their bikes (+ sideshow). More »
Remote mountain site hosts hikers'
cabin by Jarmund/Vigsnæs Arkitekter
Agence Jouin Manku transforms Saint-Lazare
priory into modern hotel and restaurant
Agence Jouin Manku has upgraded the interior of a hotel and restaurant in the French monastic city of Fontevraud using a palette of wood, metal and fabric to complement the original stone building – a former priory (+ slideshow). More »
13 crazy hotel
As a Danish architect unveils plans for a snowflake-shaped floating hotel, Dezeen selects 13 of the most ridiculous, outrageous and unusual hotel designs we've ever published – including a flying whale, a person-sized bird's nest and a room that allows guests to sleep with the fishes (+ slideshow). More »
Snowflake-shaped hotel to float
off the coast of Norway
Zaha Hadid reveals interiors
for ME Dubai Hotel
News: architect Zaha Hadid has designed the interior for a hotel inside her Opus development in Dubai, which will feature sculptural balconies and her installation for this year's London Design Festival (+ slideshow). More »
Oikios completes Alpine hotel
with "unbuildable facade"
B-and-Bee camping concept proposes
stackable sleeping cells for festivals
This modular honeycomb of wooden cells by a team of Belgian designers could provide a solution for people avoiding music festivals because they don't like sleeping in tents (+ slideshow). More »
Le Meridien hotel redesign by Neri&Hu
features glass boxes and bronze columns
Penda's modular bamboo hotel could be
expanded horizontally and vertically
Design collective Penda has developed a concept for a flexible, portable hotel made from rods of bamboo, designed to bring guests closer to nature (+ movie). More »
Format Elf Architekten adds blackened timber
cottages to a rural German resort
German studio Format Elf Architekten has designed three holiday cottages for a resort in the Bavarian countryside that resemble archetypal pitched-roof barns (+ slideshow). More »
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New London — A Superior Court judge dismissed a disorderly conduct charge Monday against Erica L. Richardson, a Democratic City Council candidate.
Richardson, 42, of 295 Jefferson Ave., said she had called police Aug. 25 when her son's father, Myles Houston of Miami, Fla., refused to leave during a visit with the child. She said Houston has been estranged from her and her son for years.
"I decided enough was enough and his visit needed to end and he needed to leave," she said on Monday. "So I called the police. I was issued a summons and he was taken away."
Houston also was charged with disorderly conduct, according to court records. His case is pending, and he is due in court Oct. 24.
Richardson, who has no criminal record, said the court's Family Relations staff had recommended that the case be "nolled," or not prosecuted, but that she wanted a full dismissal. She said she went before Judge Hillary B. Strackbein, who granted the dismissal.
"I've always had positive interactions with the police, so I want to keep it that way," said Richardson, who serves on the New London Police Community Relations Committee. "I'm glad it worked out this way."
Analysis: Get ready for the nastiest, most unpredictable prsidential campaign you can imagine
Based in Rhode Island, the country's newest tall ship set to train students
Groton Elks to hand out safety materials, snacks for Kid Safety Day
New Sandy Hook school opens nearly four years after massacre


text:
The Credit Card Companion is so light and slim that you'll barely know you have it, yet when needed you'll find it's amazingly useful. The 2-inch stainless blade is razor sharp and serrated to cut through even the toughest materials with ease. It also features a combination can/bottle opener, awl, 8x power lens and compass, tweezers and toothpick, plus inch and centimeter rulers on the back. At just 1.3 ounces, it packs effortlessly for travel both on and off-road.
Size: 84*56*5mm
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CardSharp 2 – new improved superlight and supersharp utility knife, size of a credit card. Updated features include stiffer, polypropylene body (living hinges guaranteed for life) and unique safety lock (cannot open in pocket or drawer and child proof). Just three ingenious folding operations metamorphosise the card into an elegant pocket utility tool. Slimmer and lighter than an ordinary knife.
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The extra long stainless steel surgical blade ensures longer lasting rust free sharpness - see Knife Skills. The superlight polypropylene body includes a built-in protective sheath that helps prevent injury or blunting. CardSharp2 is an ingenious conversation piece. A sharp idea that slips safely inside your wallet or kit bag.


text:
Published on
Rhadoop is an effective platform for doing exploratory data analysis over big data sets. The convenience of an interactive command-line interpreter and the overwhelming number of statistical and machine learning routines implemented in R libraries make a highly effective environment to perform elementary data science.
We'll discuss the basics of RHadoop: what it is, how to install it, and the API fundamentals. Next we'll discuss common use cases that you might want to use RHadoop for. Last, we'll run through an interactive example.