Sardine-like

It is described as fishy, sardine-like and could be responsible for the rotten fish flavor and astringency accompanying immature beans. 

DMAE (also called deanol, dimethylethanolamine and norcholine) is a small hydrophilic molecule. Its low molecular weight (89.1) allows it to penetrate the skin easily. DMAE is a precursor of acetylcholine (ACh), via choline (Figure 3.9). It is a viscous liquid, as transparent as water, that is often said to smell like ammonia but is in fact more reminiscent of fish long past its sell-by-date. Anchovies, sardines and salmon are important natural sources of DMAE. It is naturally present in the body, and there are traces of it in the brain. DMAE is a very basic molecule (pH 11) that cannot be used in its pure state without the risk of causing chemical skin burns. It must be partially neutralized for use at pH 7. Many derivatives have been used in its place (e.g. DMAE bitartrate or acetamidoben-zoate), but these are more suitable for oral rather than topical use. 

If you prefer upscale, Washington is the place for you. Lawyers pack themselves in like schools of sardines at snooty Georgia Brown s (950 15th St. NW, a 202-393-4499). Their brand of Southern cuisine provides some veggie options. A side of black-eyed peas is scrumptious. Near the White House, the Bombay Club (815 Connecticut Ave., rr 202-659-3727) is a favorite of Washington bureaucrats. An im-... 

IGF 1 will also produce reduction on bodyfat levels in much the same way as conventional growth hormone and for very similar reasons. For this reason, the diet must have a level of essential fatty acids. I suggest supplementing with a daily tablespoon of extra virgin olive oil for the omega three fatty acids plus a daily portion of fresh water fish like salmon, trout, or even sardine. 

The foods that can cause that suboptimal feeling in many people are as diverse as their genomics and prior immunological exposures to substances, and these differences may only show up with careful records. We all have had experiences with certain foodstuffs that do not agree with us, that we like or don t like. They range from foods as diverse as duck meat and sardines, and often it is the preservatives and other food additives that turn out to be the cause, which provides an even stronger reason for keeping careful records of brand names and contents. It is also likely that low subclinical levels of harmful bacteria are constantly present in our foodstuffs, to our deleterious effect, especially in consideration of the rises of frequent common source epidemics recently of E. coll and Salmonella. 

In addition to its industrial uses, sodium is a common element in our food. Seafood like tuna and sardines is high in sodium, as are foods like liver, butter, cheese, and pickles. Vegetables, typically, are... 

After ingestion of a meal that included sardines, cheese, and red wine, a patient taking an antidepressant drug experiences a hypertensive crisis. The drug most likely to be responsible is (A) Bupropion Fluoxetine Imipramine Phenelzine Trazodone... 

Thus most people, wherever they live, are likely to ingest some fluoride in their drinking water. Fluoride is also present in the diet most foodstuffs contain small amounts and a few are relatively rich sources. These include mackerel, salmon, sardines, some mineral waters, wines and tea. This latter is important since its fluoride content may be as much as 100 mg kg" of which up to 90% is extracted during infusion, and quite large volumes of tea may be drunk each day. 

The people were well nourished with shell-fish, seals, and some small fish. There were many sardines and fish like hakes. There were also many vultures and other birds with wattled necks. Provision of fish was made for the winter. 

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