想太多 ， 你怎么舍得我难过

想太多

你笑着说他是朋友
但你眼中太温柔
我的不安那么沉重
只有你不懂

他霸占了你的心中
属于我的角落
所以你说我们不是你和我

是我想太多你总这样说
但你却没有真的心疼我
是我想太多我也这样说
这是唯一能安慰我的理由

他霸占了你的心中
属于我的角落
所以你说我们不是你和我

是我想太多你总这样说
但你却没有真的心疼我
是我想太多我也这样说
这是唯一能安慰我的理由

我想我没有错怪了什么
虽然你不说都是错在我
太晚我才懂爱了你太多

是我想太多你总这样说
但你却没有真的心疼我
是我想太多我也这样说
这是唯一能安慰我的理由


你怎么舍得我难过

对你的思念是一天又一天
孤单的我还是没有改变
美丽的梦何时才能出现
亲爱的你好想再见你一面
秋天的风一阵阵地吹过
想起了去年的这个时候
你的心到底在想些什么
为什么留下这个结局让我承受
最爱你的人是我
你怎么舍得我难过
在我最需要你的时候
没有说一句话就走
最爱你的人是我
你怎么舍得我难过
对你付出了这么多
你却没有感动过

Swing Flu in particular, remedy cure.. and etc.. H1N1 influenza A

What is swine flu?

Swine Influenza (swine flu) is a respiratory disease of pigs caused by type A influenza viruses that causes regular outbreaks in pigs. People do not normally get swine flu, but human infections can and do happen. Swine flu viruses have been reported to spread from person-to-person, but in the past, this transmission was limited and not sustained beyond three people.

Is this swine flu virus contagious?

CDC has determined that this swine influenza A (H1N1) virus is contagious and is spreading from human to human. However, at this time, it is not known how easily the virus spreads between people.

How does swine flu spread?

Spread of this swine influenza A (H1N1) virus is thought to spread in the same way as the seasonal flu virus. Flu viruses are spread mainly from person to person through coughing or sneezing of people with influenza. Sometimes a person may become infected by touching something with flu viruses on it and then touching their mouth or nose.

What can you do to help protect yourself?

• Cover your nose and mouth with a tissue when you cough or sneeze. Throw the tissue in the trash after you use it. If you don't have a tissue, cough into your elbow.
• Wash your hands often with soap and water, especially after you cough or sneeze. Alcohol-based hands cleaners are also effective.
• Avoid touching your eyes, nose or mouth. Germs spread that way.
• Use disinfectants on frequently touched surfaces. Germs can also be spread when a person touches an infected surface and then touches their own eyes, mouth or nose.

Additional Information:

CDC Swine Flu: www.cdc.gov/swineflu
WHO Swine Flu FAQs: www.who.int/csr/disease/swineflu/faq/en/index.html

Devil May Cry ４ Ｗａｌｌ Ｐａｐｅｒ

Ｎｅｗｌｙ　ｂａｋｅｄ．．　ｓｔｉｌｌ　ｒｅｍｅｍｂｅｒ　ｔｈｅ　ｏｌｄｅｒ　ｄａｙｓ　ｄｅｖｉｌ　ｍａｙ　ｃｒｙ　３　－　ｔｈｉｓ　ｃｕｔｅ　ｌｏｏｋｉｎｇ　ｌａｄｙ　ｗｉｔｈ　ａ　ｄｅａｔｈ　ｋｉｌｌｉｎｇ　ｗｅａｐｏｎ．．

（　Ｂｕｙ　Ｈｉｇｈ　ｒｅｓｏｌｕｔｉｏｎ　ｗａｌｌ　ｐａｐｅｒ　ｗｉｔｈｏｕｔ　ｗａｔｅｒｍａｒｋ　：　ｐｌｓ　ｃｏｎｔｒａｃｔ　ｔｈｅ　ａｄｍｉｎｉｓｔｒａｔｏｒ．．

Naruto 456 vs Bleach 366

what up here vizards on the rock - What will be faith in Shinji having to face the hynotise king Aizen ?



Denzo kills... And what more, the work in the public works and the shadow and have everything aranged in order , we orders his men to retrieve the lost poition by Kabuto, how are them connected and why he have a sword just like uchida sasuke...??

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a beautiful story to Live by

Too beautiful NOT to share this story with you (MUST READ)

A Story to live by
There was a blind girl who hated herself because she was blind. She hated everyone, except her loving boyfriend. He was always there for her. She told her boyfriend, 'If I could only see the world, I will marry you.'
有一位瞎女很討厭自己因為眼睛瞎了。她也討厭每個人，唯一不討厭的是她的男朋友，因為他都常守在她身旁。於是她對她的男朋友說：「如果能讓我看到這個世界，我愿意嫁給你！」

One day,
someone donated a pair of eyes to her. When the bandages
came off, she was able to see everything, including her
boyfriend.

有一天，有人捐了一對眼精給她。當紗布解開時，她能夠看到一切，包括她的男朋友。
He asked her, 'Now that you can see the world, will you marry me?' The
girl looked at her boyfriend and saw that he was blind. The
sight of his closed eyelids shocked her. She hadn't expected
that. The thought of looking at them the rest of her life
led her to refuse to marry him.

男朋友問她：「現在你可以看到這世界，你愿意嫁給我嗎？」那女孩看了男朋友是個瞎子，他那對蓋上眼皮的眼睛嚇到了她，這是她無法想像。她想：要我嫁給他而一生對着他這個樣子，我無法接受。

Her boyfriend left in tears and days later wrote a note to her
saying: 'Take good care of your eyes, my dear, for before
they were yours, they were mine.'


於是，她的男朋友很傷心的離開她，幾天後寫了字條給她：「親愛的，請你好好照顧你的眼睛，因為它不是屬於你的之前，它是屬於我的。」

This is how the human brain often works when our status changes.
Only a very few remember what life was like before, and who
was always by their side in the most painful situations.

這也是人的腦會如何做當情況有所變動。只有少許人會記得他或她之前的生活及誰會在身旁當他或她處在困境的時候

Life Is a
Gift

生命是一份禮物

Today
before you say an unkind word - Think of someone who can't speak.

今天，當你要講一句不善之言－－請想想那些無法講話的人

Before
you complain about the taste of your food - Think of someone
who has nothing to eat.

當你要埋怨食物的味道時－－請想想那些沒有食物吃的人

Before
you complain about your husband or wife - Think of someone
who's crying out to GOD for a companion.

當你要埋怨你的先生或太太時－－請想想那些在向上天哭訴要一個伴侶的人

Today
before you complain about life - Think of someone who died
too early on this earth.

今天，當你要埋怨生活時－－請想想那些太早離開人世間的人

Before
you complain about your children - Think of someone who
desires children but they're barren...

當你要埋怨小孩時－－請想想那些渴望小孩而無能生育的人

Before
you argue about your dirty house someone didn't clean or
sweep - Think of the people who are living in the streets.

當你要爭論沒有人清理屋子時－－請想想那些住在街邊的人

Before
whining about the distance you drive Think of someone who
walks the same distance with their feet.

當你在哀訴駕駛的路程－－請想想那些同樣的路程以代步的人

And when
you are tired and complain about your job - Think of the
unemployed, the disabled, and those who wish they had your
job.

當你很疲備而埋怨工作時－－請想想那些無工作，殘疾的，及那些多麼希望擁有你這份工作的人

But
before you think of pointing the finger or condemning
another - Remember that not one of us is without sin.

當你想要指著人或互相譴責時－－請記得沒有一個人是無罪

And when
depressing thoughts seem to get you down - Put a smile on
your face and think: you're alive and still
around.

當壓抑的念頭讓你無法振作時－－請你笑一笑想想：你還活著存在世間！

=========================

I PRAY
THIS MOVES AROUND

THE ENTIRE UNIVERSE...




我祈禱這訊息能夠繼續傳至全人類..............
Too beautiful not to share.......

The revenge of the wizards. Everydays is this thinking of bleach.. Episode 365 ..The wizard beserk...

The hot manga is too good yet giving less than 5 minutes of entertaining... what the heck..

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Denzo Have the Sharingan - Could he be... Uchida Mandara ... In another words tobi - Naruto 455 the twist of believe - How would Sai React ...

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The myst behind the sharingan user..
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The 10 Dirtiest Foods Your're Eating - interesting article found in MSN

Friday, December 5, 2008

The 10 Dirtiest Foods You're Eating

1.Chicken
The dirt: Never mind cigarettes; the Surgeon General should slap a warning label on chicken. Recent nationwide testing by Consumers Union, the advocacy group behind Consumer Reports, notes that of the 484 raw broilers examined, 42 percent were infected by Campylobacter jejuni, and 12 percent by Salmonella enterides.
The latest USDA research notes similar Salmonella levels. Now add in the fact that we each consume about 70 pounds of chicken a year—more than our intake of beef, pork, or turkey—and it's a wonder broilers don't come with barf bags.
At the supermarket: Look for birds labeled "free range." Close quarters in the henhouse give bad bugs the chance to spread, as do high-volume processing operations. Free-range chickens, which are given more room to roost and are usually slaughtered in smaller numbers, present a potentially safer option. For example, Ranger chickens, a free-range brand sold in the Pacific Northwest, came up negative for Salmonella and Campylobacter in Consumers Union's tests.
At home: To help prevent foodborne illness, bypass rinsing your raw bird in the sink, and instead put it directly into a baking dish or pan. This shortcut reduces the odds of sullying counters and other foods, says Janet B. Anderson, R.D., director of the Safe Food Institute in North Logan, Utah. If you used a cutting board, clean it (and the knife) with a mild, dilute bleach solution. As for your heat treatment, cook breasts and other cuts until the temperature hits 180°F. (If it's a whole bird, take the temperature in the thickest part of the thigh.) "Poking the chicken or judging by juice color is risky," says Anderson.
2.Ground Beef
The dirt: Even a little ground chuck can make you upchuck. When USDA inspectors last tested hamburger meat, they looked at 563 sources nationwide and discovered Clostridium perfringens in 53 percent of the batches, Staphylococcus in 30 percent, and Listeria monocytogenes in 12 percent. Interestingly, the USDA found no trace of Escherichia coli 0157:H7, a.k.a. E. coli, one of the desperadoes of foodborne illness. Despite this finding, if slaughterhouse safeguards fail (and they sometimes do), E. coli could potentially pop up in your next patty.
At the supermarket: Choose ground cow that's been nuked. "Find a grocery store that sells irradiated ground beef," says Donald W. Schaffner, Ph.D., an extension specialist in food science at Rutgers University. The package will bear the words "treated by irradiation." Schaffner gives the safety of the treatment a glowing review: "The amount of induced radioactivity is 200,000 times smaller than the level of radioactivity naturally present in all foods."
At home: Add fresh oregano to your burgers and meat loaf. When researchers at Kansas State University mixed a variety of common household spices into ground beef to test their antibacterial properties, oregano tested as one of the best at wiping out E. coli. Use at least 1 tablespoon per pound of meat. Just as important, flatten your patties—thick burgers will char on the outside before the interior reaches the required 160°F.
3.Ground Turkey
The dirt: Potentially one of the foulest of the fowl. A USDA survey showed that the odds are better than one in four that your ground gobbler contains Listeria, Campylobacter, Clostridium, or some combination of the three. What's more, in a separate study by the FDA and the University of Maryland, 24 percent of the ground turkey sampled came back positive for Salmonella. And some of that Salmonella was resistant to antibiotics.
At the supermarket: Hunt for organic turkey. Most commercial turkey processors pump up their birds with antibiotics, a practice that may have encouraged the rise of resistant bacteria. Organic outfits, on the other hand, say no to drugs. When you reach the checkout, insist that the turkey be slipped into its own plastic bag and then placed in a meat-only shopping bag. This rule applies to beef and chicken, too: Otherwise, meat drippings might contaminate other groceries.
At home: "Change your mind-set about poultry. Start by thinking of it as being contaminated," says Schaffner. Immediately retire to the dishwasher any platter that has come in contact with raw ground turkey. (Use the hottest setting.) Serve cooked turkey burgers (180°F) on a clean plate. And wipe up any spillage with a paper towel instead of a sponge. "The sponge is the most dangerous item in the house because of the organisms potentially living in it," says Tierno.
4.Raw Oysters
The dirt: Oysters' power as an aphrodisiac is overblown, but their power as a diarrheic when slurped raw is not. These filters for ocean waste can contain the norovirus (a pathogen notorious for nixing ocean cruises), Campylobacter, and Vibrio vulnificus. University of Arizona researchers who studied oysters from so-called certified-safe beds discovered that 9 percent were contaminated with Salmonella bacteria. Still hungry? "We found E. coli in 100 percent of Gulf Coast locations, and in high amounts," says Lynn Joens, Ph.D., the study author.
At the supermarket: Buy from the same beds that a chef stakes his reputation on. Sandy Ingber, executive chef and seafood buyer for Grand Central Oyster Bar in New York City, buys Blue Point, Chincoteague, Glidden Point, Narragansett Bay, Pemaquid, and Wellfleet oysters in the winter months. During summer, he buys Coromandel oysters from New Zealand. The reason for the seasonal shift: More than three-quarters of outbreaks involving raw oysters occur in the Northern Hemisphere's warm-water months.
At home: Very simple: Eat only thoroughly cooked oysters. If you must slurp, do so only after following the buying advice above.
5.Eggs
The dirt: Which is dirtier, the chicken or the egg? The chicken, by a long shot, or so it seems at first. More widespread pasteurization has reduced the rate of Salmonella contamination in eggs to only one in 20,000. But that still leaves more than two million hazardous eggs in circulation each year. Food poisoning linked to eggs sickens an estimated 660,000 people annually and kills 300. "Often, dishes made at restaurants are from pooled eggs," which increases the risk, says Schaffner. "It's really a matter of statistics. Eat an egg sunny-side up and your risk of Salmonella is one in 10,000. Eat an undercooked omelette made from a mix of 100 eggs, and the risk is significantly higher."
At the supermarket: Check the egg cartons. You're looking for one word—"pasteurized"—and four numbers—the expiration date. Then remove each egg and look for cracks; germs can enter after pasteurization.
At home: Ignore the egg keeper on the refrigerator door. Instead, keep the eggs in their carton and stow it in the coldest part of your fridge (usually the back of the lowest shelf). Then, after you crack one open, wash your hands. In her study of household food preparation, Utah State's Anderson reports that 60 percent of people failed to wash their hands after handling raw eggs. Finally, cook your eggs—thoroughly (or, if they're an ingredient in a dish, to 160°F).
6.Cantaloupe
The dirt: File this under "Who knew?" When the FDA sampled domestically grown cantaloupe, it found that 3.5 percent of the melons carried Salmonella and Shigella, the latter a bacteria normally passed person-to-person. Among imported cantaloupe, 7 percent tested positive for both bugs. And because you eat melons raw, the bacteria go right down your gullet. That's a big part of the reason why from 1990 to 2001, produce in general has sickened as many people as have beef and poultry combined.
At the supermarket: Dents or bruising on the fruit can provide a path in for pathogens. But don't think precut cantaloupe is safer. "I've been in several supermarkets where the produce was cut by personnel who didn't wash their hands after handling eggs and other items," says Anderson.
At home: Because cantaloupe grows on the ground and has a netted exterior, it's easy for Salmonella to sneak on, and once on, it's hard to clean off. Scrub the fruit with a dab of mild dishwashing liquid for 15 to 30 seconds under running water. And make sure you buy a scrub brush that you use exclusively to clean fruits and vegetables; otherwise it could become cross-contaminated.
7.Peaches
The dirt: Being pretty as a peach comes at a price. The fruit is doused with pesticides in the weeks prior to harvest to ensure blemish-free skin. By the time it arrives in your produce department, the typical peach can be coated with up to nine different pesticides, according to USDA sampling. And while apples tote a wider variety of pesticides, the sheer amount and strength of those on peaches sets the fuzzy fruit apart. On an index of pesticide toxicity devised by Consumers Union, peaches rank highest.
At the supermarket: Fill your plastic produce bag with peaches that wear a "USDA Organic" sticker. And since apples, grapes, pears, and green beans occupy top spots on the Toxicity Index, too, you may want to opt for organic here as well. Just know that organic produce also contains some pesticide residues, but in minuscule amounts.
At home: Wax on, wax off. "A lot of produce has a natural wax coating that holds pesticides, so wash with a sponge or scrub brush and a dab of mild dishwashing detergent. This can eliminate more than half of the residues," says Edward Groth III, Ph.D., a senior scientist with Consumers Union. Got kids? Play it extra safe, and wash and pare peaches, apples, and pears.
8.Prepackaged Lettuce
The dirt: Don't look now, but the lettuce on a burger could cause you more grief than the beef. Outbreaks of E. coli sickened 36 people in San Diego in September 2003 and sent 29 people reeling in eastern Washington in July 2002. In both cases, prepackaged lettuce was to blame. And according to the Center for Science in the Public Interest, lettuce accounted for 11 percent of reported food-poisoning outbreaks linked to produce from 1990 to 2002, and "salad" accounted for 28 percent.
At the supermarket: Prepackaged salad mix is not inherently more hazardous than loose greens or a head of lettuce. It's the claims of being "triple washed" that lull consumers into complacency. "Just because something is wrapped in cellophane doesn't mean it's free of pathogens," says J. Glenn Morris, M.D., chairman of epidemiology and preventive medicine at the University of Maryland school of medicine.
At home: Rinse salad greens one leaf at a time under running water before eating. Beware of cross-contamination, too. "People know it's risky to put salad in the same colander they washed chicken in," says Anderson, "but they think nothing of touching a towel used to wipe up poultry juice, then making a salad."
9.Cold Cuts
The dirt: Germs don't take a number in the deli; cold cuts have been labeled at "high risk" of causing listeriosis by a joint team of researchers from the USDA, FDA, and CDC. While only 3 percent of the deli meats sampled contained Listeria at the point of purchase, the bacteria's rapid growth rate on cuts stored even under ideal conditions concerned researchers. Combine that with the fact that cold cuts are, well, eaten cold, and you've got trouble; Listeria thrives at refrigerator temperatures that stun other foodborne pathogens.
At the supermarket: Turns out the most likely source of Listeria-contaminated cold cuts is the deli slicer. Without regular cleaning, the blade can transfer bacteria from roast beef to turkey to pastrami and back. But aside from asking the clerk to stop and clean the slicer before handling your order, the best you can do is avoid delis that are obviously dirty and stick with those that are annoyingly busy. Meats that rotate through a deli quickly have less opportunity to bloom with Listeria.
At home: From now on, skip the sniff test and trash whatever meat you haven't eaten in a week. When you're ready to build your sandwich, slather on the mustard. Researchers at Washington State University killed off 90 percent of three potent pathogens—Listeria, E. coli, and Salmonella—within 2 hours of exposing them to a mustard compound.
10.Scallions
The dirt: Scallions play a bit part in most dishes, but a little goes a long way, as evidenced by the massive hepatitis A outbreak at that Chi-Chi's last October. Dirty scallions have also triggered small hep A outbreaks in Georgia, North Carolina, and Tennessee. Other bugs known to have grabbed a ride on green onions include the parasite Cryptosporidium, Shigella, and the ever-present Salmonella. In FDA tests, U.S.-grown scallions carried Salmonella or Shigella in 3 percent of samples, nearly twice the number detected in imported samples.
At the supermarket: Forget trying to weed out U.S. or Mexican scallions. Given current labeling laws, grocers are under no obligation to list the country of origin of any produce item. More important, buy refrigerated scallions; room temperature can trigger a bacterial explosion.
At home: Turn on your faucet full force to blast away visible dirt. As you rinse, remove the outer sheath to expose lingering microorganisms, but realize that any step short of thorough cooking is only a partial solution. "More and more, pathogens are entering produce like scallions at a cellular level," says Caroline Smith DeWaal, director of food safety at the Center for Science in the Public Interest.