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laparoscopic surgeon
Our research on many products, including laparoscopic surgeon, has revealed that many suppliers are now offering laparoscopic surgeon freight free. This will change the numbers in your favour. The only way for you to fully determine the price elements on offer is to click on the links for the laparoscopic surgeon merchants which are clearly shown on this page. Our links will take you straight to their website where you will be able to add up the numbers on their online laparoscopic surgeon products with those in normal laparoscopic surgeon shops. We definitely think the numbers will stack up in your favour. laparoscopic surgeon
laparoscopic surgeon information exists in a large variety of formats and genres (facts, opinions, laparoscopic surgeon stories, interpretations and so on). This information has been created to inform, persuade and educate you on all that you ever need to know about laparoscopic surgeon. The quality ranges from poor to brilliant with lots of shades in between. This website has been developed from painstaking research covering all areas of laparoscopic surgeon. We undertook this research initially for ourselves because we have a genuine interest in laparoscopic surgeon. We now wish to share this information with you so that you can directly benefit from our research. When you click on our links and follow our leads you can be confident that we have trod the road ahead and discovered the highest quality information. The French Paradox by: Simon Mitchell
The French, in terms of diet and disease, are a statistical enigma. They relish high fat food, consume alcohol regularly and often smoke - the very picture of the World Health Organisation's 'risk group'. High protein, meat based meals include duck, goose and pork - even cooked in fat as a preference! Butter, cream, pork fat and wine are regular ingredients. Yet they have comparatively low rates of stomach and colon cancer and the second-lowest world incidence of heart disease after Japan. 'The French Paradox' is well known to nutritionists and reasons for this statistical enigma are emerging. One of their pet names for the English is 'Les Ros Bif', in reference to the traditional overcooked Sunday roast dinner. French cooking is much lighter than British, leaving many of the valuable nutrients in the food, rather than throwing them out with the pan water. The French relish their food and eat widely, they often take the trouble to prepare meals from fresh, home-grown, organic produce, meaning they get more minerals and nutrients from food. They also mix food elements to compliment each other, from a very wide base of ingredients that change with the seasons. High protein dishes are accompanied by generous salads and nutritious, easily assimilated soups are popular. Dried broad beans and chick peas are also part of winter staples, adding anti-oxidant beans and pulses to a wide diet. It is a well celebrated fact that the French eat everything! Polyphenols in red wine and the intelligent French use of herbs in cooking help to break down fats in the food and aid digestion. Alcohol licensing laws in France also mean that they tend not to 'binge drink' as much as countries with more restrictive licensing laws. The anti-oxidant properties of red wine in its moderate but steady intake are a contributing factor to French health. Research in McDonalds restaurants in France also reveals interesting evidence. It was found in America that the average time it took a person to consume a burger was 11 minutes. In France this doubled to 22 minutes. In France eating is often a cultural and family activity. They take their time eating and conversation is an important part of sharing food. They make eating into a quality time. The French diet is 'Epicurean' compared to the American 'convenience' diet, where cheap, snack food is widely available wherever you go. The car centred culture of America also means its inhabitants sometimes lack exercise. The French have an attitude to eating that is not fixated on health or medicalising food, just simple enjoyment of wholesome and fresh ingredients prepared well. People in rural France often value the whole process of food from growing it right through to preparing and eating. It is no surprise that internationally known French phrases include such as 'Bon appetit' or 'Joi de vivre'.
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