There is also a belief that the full moon affects people. This can be explained as I believe your question can be explained, if you look for it, you will find it. It is like when you get a car, all of a sudden there are hundreds of the same type everywhere. As for your obvious self diagnosis of the kid at Virginia, I doubt he has Bipolar disorder. I understand that he was assessed but would not talk. If he were manic they would have trouble shutting him up. Have you based your diagnosis of the Virginia kid on the DSM IV 3-R or the common criteria of he did something which could be discribed as aweful or even evil, so must be mentally ill? Mental illnesses such as Schizophrenia or Bipolar are biologically based and usually easily treated with medications which are improving all the time both with how they work and with better side effect profiles.

I would rarely hear about someone with Bipolar attacking someone and then running away. That is out of 100s not 2, even if so that is a huge jump to mass murder. The ideas the kid was talking about were not about paranoid delusions, he did not think anyone was going to hurt him or he was being persecuted by some organisation, he did not have delusions of grandiosity, he was angry so far as I have heard that others had more money or whatever and he was jealous and that he was upset that he had been rejected by his girlfriend.

I am not saying that this is what you are saying at all in your question but it is a shame that when something like this happens there is a jump to say that the perpetrator is mentally ill, that all people with mental illness should be locked away and they should not have been let out anyway. I am not sure who "they" are, at ay one time 1/4 of the population has a mental illness and 2-15% depending on how you measure it have Bipolar. That is a whole lot of "they"s, you know of your aunt and your cousin but I am sure there are heaps of other people in your life who have got one or another serious mental illness getting on despite having to struggle at times that you do not know about.

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A recent review of the North American psychiatric literature over the past 40 years concluded that potential social causes of psychosis, including schizophrenia, have been neglected in favor of the advancement of genetic and biological etiologies. [30] However, Kraeplinian conceptualizations of psychotic experiences as merely the symptoms of a disordered brain have been challenged by prominent academicians such as Richard Bentall and others who question the validity and utility of schizophrenia as a conceptual and diagnostic entity, and argue that psychotic experiences lie on a continuum with functioning and suggest that contemporary conceptualizations of bipolar disorder, and associated complaints should take into account the role of adverse environmental factors. [31] Furthermore, in the last ten years there has been renewed interest and a growing body of literature examining the role of social and environmental factors in the etiology of psychosis and schizophrenia. Much of this research has specifically focused on the relationship between childhood trauma, psychosis, and schizophrenia.
A number of significant reviews of the literature examining the relationship between childhood trauma, psychosis and schizophrenia have been published in the last few years. [18],[32],[33],[34] A review by Read et al . [6] summarized research studies and examined other review papers addressing the relationship between childhood trauma, psychosis and schizophrenia. This review examined studies of psychiatric inpatients and outpatients where at least 50% were diagnosed with a psychotic condition. Studies that were included were required to have used interview protocols or questionnaire measures that specified examples of abusive acts to determine abuse, therefore chart reviews were excluded. The review produced weighted averages from 51 studies and reported that the majority of female patients (69%) reported either childhood sexual abuse (CSA) (48%) or childhood physical abuse (CPA) (48%). The majority of male patients (59%) reported either CSA (28%) or CPA (50%). The authors of this review point out that these rates are likely to be underestimates as child abuse is generally under-reported [35] especially by people who are inpatients [36],[37] and men in particular. [38] The bulk of the evidence considered in this review, however, was from studies using cross-sectional designs or uncontrolled group comparisons, which the authors concede can give us useful estimates of the prevalence of childhood trauma in clinical populations, but tell us little about whether the relationship between childhood trauma and psychosis is causal. Consequently, Read and colleagues also examined data from four large-scale studies with more sophisticated methodologies which represent a more robust test of the hypothesis that childhood trauma plays a causal role in psychosis.

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Ed. note: This piece was compiled by Danielle Favreau.
VISUAL ARTS: OPENING
SUNHOUSE RESTAURANT 111 Gulf Drive S., Bradenton (809-2488). The Artists’ Guild of Anna Maria Island presents its first annual Local Artists Showcase. The artists will be on hand to discuss the work that is displayed at the restaurant. 6-8 p.m. Mon.-Thurs., July 13-Aug. 21, Free.


VISUAL ARTS: ONGOING
ALLYN GALLUP CONTEMPORARY ART GALLERY 1419 5TH St., Sarasota (366-2093 or allyngallup.com). Normal hours are 11 a.m.-5 p.m. Tues.-Sat. Free.
ANNA MARIA ISLAND ART LEAGUE 5312 Holmes Blvd., Holmes Beach (778-2099 or islandartleague.org).. Normal hours are 9 a.m.-2:30 p.m. Tues.-Fri. Free.
ART CENTER SARASOTA 707 N. Tamiami Trail, Sarasota (365-2032 or artsarasota.org).
ART SCHOOL, GIFT AND FRAMING GALLERY OF COLLEEN CASSIDY-BERNS 4613 S. Tamiami Trail, Sarasota (colleencassidy.com). Tropical Botanica features watercolors and signature hand painted furniture. Runs through Aug. 31. Normal gallery hours 9:30 a.m.-5:30 p.m. Mon.-Fri. and 11 a.m.-4 p.m. Saturday. Free.
ART UPTOWN 1367 Main St., Sarasota (955-5409 or artuptown.com). Regular hours are 11 a.m.-5 p.m. Mon.-Fri. and 10 a.m.-4 p.m. Sat. Free admission.
ARTCENTER MANATEE 209 9th St. W, Bradenton (746-2862 or artcentermanatee.org).The Kellogg Gallery will showcase photographer Yvonne Butler and painters Jeanne Bessette and Kimberly Charles’ exhibit More Than Meets the Eye. The Searle Gallery will feature Chickens and Cherry Bombs, works by artists Tim Jaeger and Joseph Arnegger. The Reid-Hodges Gallery will feature imaginative works by participants in the Arts Initiative at Easter Seals program in the exhibit Art Knows No Boundaries. Exhibit runs through Aug. 15. Regular hours are 8:30 a.m.-5 p.m. Mon.-Fri. Free.
ARTCENTER MANATEE COMCENTER 9040 Town Center Parkway, Lakewood Ranch (746-2862 or artcentermanatee.org). The Coalition of Hispanic Artist and Art Manatee present Latin Art Comes to the Ranch in honor of the Latin Chamber of Commerce. The exhibit will mark the grand opening of the Lakewood Ranch Com Center. 8:30 a.m.-5 p.m. Mon.-Fri. through Aug. 16, Free.
ARTISTS GUILD GALLERY 5414 Marina Drive, Holmes Beach (778-6694).
Read More The List: Every event worth listing Thurs., July 9-Wed.

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Havent blogged in a while. Was not feeling 100% for a couple of days, and to be honest I didnt really know what to say.

Ate last weekend so paid for it on Monday and Tuesday - my body really cant cope anymore if I eat the wrong foods. And basically its taken me a week for normal service to resume. I was unable to walk to work most days last week because of feeling lousy, and apart from drinking water I struggled to use the tools - mainly because I didnt want to eat not because I was eating the wrong things. It really is strange how badly my body reacted to a few toxins - slice (only 1 mind you) of pizza and one of garlic bread on the Friday night (stupid as I know wheat affects me) - too much alcohol on the Saturday night and then disgusting - and I dont know why I kept eating them fish and chips on the Sunday - and basically that was what sent me downward spiralling into tummy upset, no energy, and general horribleness for a few days. Although I wasnt technically - I still went to work - I really had no energy for anything. Thing is, what is really great about all of this is that I know exactly what the triggers are and it is up to me whether I eat/drink or not. Certain foods make me feel lousy, and I reckon I should just really listen to my body.. As the advert says a moment on the lips not quite a lifetime (on the hips) but definitely a week of recovery afterwards and it really isnt worth it.

Its quite appropriate really that Im starting at Day 1 again today as although Ive still followed the programme, it will be like a new beginning - a fresh start...

Hope everyone is doing well, Im not going to read blogs tonight - too late - hope to read tomorrow - get back into a routine..... I need my routine.

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They charge much more than other breeders so I was wondering if anyone has actually dealt with them before? Are they reputable breeders and are their dogs really that good?

A Reputable breeder doesnt mix breeds on purpose and give the dogs cute designer names, Though not all mutt breeders are bad. Its you who needs to do the research and you started by asking here thats good! Now you need to get their vet number call and be sure they are seen regularly and there breeding stock is given OKs for breeding. Call area shelters and law enforcement find out if they were ever complained about or there dogs wound up in shelters for behavioral issues, see if they will give you references to current owners for testimonials on there dogssee if they let you visit and tour the entire premises so they are not hiding anything, then lastly check out how many dogs they have there should be one person per 5 to 10 dogs be sure they have adequate staffing if they have large amounts of dogs, this is crucial for proper socialization. If they dont comply on any of those points above I would proceed cautiously I would never pay those kind of prices for mix breeds like Spoodles.
Contrary too what someone said about them being a puppy mill thats not always true of mixed breed breeders you just have to do lots of digging.. I havent heard of anything with these guys but if they are a large kennel facility then the are more of a processing plant for dogs and are in it for profit rather than breeding good dogs.

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I started to see results in 3 months. But the guy above me is right, nobody knows about the long term side effects, because what propecia does is blocks your dht, so that means it messes your hormones a bit..
If you do not see results in 12 months, that means that even propecia aint gonna help you, so you should stop using it.
What I am hoping for is the hair cloning technology as an alternative to FUE hair transplant. FUE is great and gives a natural look transplant, but only if you have enough donor area..
But the cloning thing would solve this problem for good..
There are several forms of hair loss. If it is male pattern baldness (Androgenetic alopecia) then the hair loss cannot be fully cured in most cases, but just frozen for some time with the treatments availiable on market today.
1) Hair transplant (FUE technology) creates really natural hairline, no scars, the best way to go if you have enough donor hair and money of course.
2. Propecia (Finasteride) and Minoxidil are the only ones approved by FDA and proven to work in most men so far.
Generic Propecia (finasteride) is also ok. I use it with same results, and unfortunately same side efefcts(a bit dry feeling in the scalp) as brand propecia. Have tried lots of herbal crap before it and laser combs, so far the only thing that prevents my hairloss, not much regrowth, but has stopped my hairloss completely.
I buy from this pharmacy for the last 2 years http://www.1rx.biz/generic_propecia.html . It is under $1 per pill for 1mg propecia.
also seehttp://www.propecia.comhttp://www.rogaine.com
But before you consider to start propecia you must really study about the side effects. It can mess your hormones real bad if you are not lucky, so you must choose, hair or these side effects. Quite a big perecent have these side effects, more than Merck the company that holds
Propecia trademark is saying. see the link for side effects stories www.propeciahelp.

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A research shows some evidence that the rapid heartbeat is often found in athletes who have a training program that is quite heavy and the condition is a result of physical conditions.

Athlete of the world-class athletes usually have a heart rate below the average normal heartbeat is not active at the time, but when they are active in it was increasing the physical heart rhythm that is quite fast, known as ventricular tachyarrhythmias.

Results from the research says 30% of world-class athlete shows a heartbeat irregularity.

Without any interference problems or other heart conditions heart rate irregularity is the estimated impact of the physical training program which is quite heavy and is considered as part of the conditions that are less well known as the "athlete heart".

Any of the other athletes are from the heart chamber enlargement of the heart pumping blood out, known as hypertrophy, or LVH left ventricular.

On the non-athletes condition pathologis LVH usually increase the risk for the occurrence of ventricular tachyarrhythmias during a heart condition those people worsened.

From the research that still continues until now, scientists are still looking for Italy if the condition has similarities with the condition of the heart to the world class athlete.

Italian scientists examine the 175 Olympic athletes and world-class athlete with the install monitoring tools that can be taken to any recording of their heart activity for 24 hours. In addition, scientists also ask that the athlete is undergoing tests ultrasonografi scanning to detect LVH.

On the whole, the Italian scientists found 14% of those who participated in the study experience LVH.

However, there is no indication that the risk of LVH increase ventricular tachyarrhythmias, as expressed researchers reported the results of their research, published in the American Jouirnal of Cardiology.

Results of research show that different from the case pathologis, ventricular arrthymias found among the world-class athlete is not caused by changes in the LVH heart elektrikal measured, "said Dr.Alessandro by Biffi Olympic Committee of Italy in Rome.

They (scientists) say the diversion system nerve activity that occurred because the program that heavy physical exercise is likely to be the main cause of the occurrence of ventricular tachyarrhythmias which will be reduced at the time of the athlete and the training program was stopped at the world level.

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Latitude 41 N Veggie Burgers Makes 12 servings
1 1/2 cups cooked brown rice
4 teaspoons bulgur wheat
1 cup rolled oats
1 1/2 cups boiling water, divided use
1 1/2 pounds mushrooms, stemmed, cleaned and quartered
2 cups diced onion
1 cup shredded mozzarella cheese
4 teaspoons shredded cheddar cheese
4 teaspoons cottage cheese
1/2 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon black pepper
4 teaspoons cornstarch
Canola oil
Cook's notes: Because they are so cheesy, do not try to cook these directly on a grill. You need to pan fry, either on stovetop or grill.
Preliminaries: Prepare the brown rice, using your favorite recipe, or buy some of the new, pre-cooked ready-to-eat rice sold in bowls in the supermarket's grocery aisle.
Hydrate other grains: In separate bowls, add the half-cup of boiling water to the oats and let them soak for 10 minutes. Drain excess water, if necessary. Meanwhile, add 1 cup boiling water to the bulgur wheat and let sit for about 1 hour. Drain excess water.
Prepare the mushrooms: Steam the mushrooms and onions for about 10 minutes.
Combine ingredients: In work bowl of food processor, combine plumped grains with onions, mushrooms, rice, cheeses and spices.
Pulse on-off 5 times or until ingredients are finely chopped but not pureed.
Make a slurry with the cornstarch by adding an equal amount of water, then add to mixture to thicken.
Shape and cook the patties: Form mixture into 4-ounce patties and brown in skillet on both sides, waiting until one side is well-browned before you turn it over (carefully).
Presentation: Serve hot.
Source: Adapted recipe from Latitude 41 N restaurant, Cleveland.


D'Vine Veggie Sliders Make 12-14 patties
1 tablespoon roasted garlic (see procedure, below)
1 pound raw, shelled edamame beans, roughly ground in blender or food processor
1/4 cup carrots, shredded
2 ribs celery, finely diced
1 red bell pepper, finely diced
1/2 cup finely chopped mushrooms, preferably portobello or cremini
1 cup panko (Japanese style) bread crumbs
2 eggs, lightly beaten
Salt, freshly ground pepper to taste
Your favorite rolls and grated or melting cheese (optional) for topping
Cook's notes: Make a mini version of these for an elegant cocktail appetizer.
Roast the garlic: Heat oven to 375 degrees. Using a whole head of garlic, slice off the tips of each clove. Place in a sheet of aluminum foil and drizzle with olive oil. Wrap tightly and bake for 1 hour in preheated oven. When cool, squeeze out roasted cloves.
Make patty mixture: Combine all ingredients (except toppings) in a bowl and mix by hand until well incorporated.
Shape the patties: Form mixture into firmly packed, 2-ounce patties.
Fry or grill the patties: Heat skillet and add 1 tablespoon of olive oil. When oil is hot, add patties a few at a time. When well-browned on one side, carefully flip and cook for an additional minute. Or, grill on an oiled, preheated, fine-mesh grate set over a medium-hot grill, first spraying each burger with oil before placing it on the grill.
Presentation: Put sliders on your favorite roll and, if you wish, top with cheese.
Source: Adapted recipe from D'Vine Wine Bar, Cleveland.


Moxie Crispy Black Bean Burger With Corn Aioli Makes 4 servings
For the burgers:
1 tablespoon olive oil, plus more as needed
1/2 cup onion, minced or grated
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 cloves garlic, minced
2 cups canned whole black beans, drained and rinsed
1 tablespoon fresh cilantro, chopped
1 lime, zested finely and juiced
2 teaspoons cumin, ground
3/4 cup panko (Japanese-style) bread crumbs
1 egg
Canola or olive oil for frying

To assemble the sandwiches:
Corn Aioli (see accompanying recipe)
8 zucchini slices, big enough to cover each burger
4 kaiser rolls
1 ripe tomato, sliced
1/2 romaine lettuce heart, chopped
8 slices of white cheddar (such as Adam's Reserve), optional
Cook's notes: In advance, prepare the Corn Aioli; cover and refrigerate the mixture while you prepare everything else. You will need a grill at some point in this process, whether gas or charcoal, as well as a nonstick skillet that can be used on the grill -- or just use a ridged cast-iron grill pan (for use on the stovetop).
Saute the vegetables: In a nonstick pan, combine olive oil, onion, salt, pepper and garlic. Cook over low heat until vegetables are tender.
Make burger mixture: Scrape onion mixture into a medium-size bowl, and combine with all other burger ingredients. Using your fingers, crush the beans as you thoroughly combine all the ingredients. Form into 4 patties and set aside.
Prepare the grill: Heat gas grill or light briquettes for a medium-hot fire. Otherwise, have available a grill pan for stovetop use.
Grill the zucchini: Toss the zucchini in a mixing bowl and coat with a dab of olive oil and a pinch of salt. Grill slices to desired doneness.
Cook the burgers: Place a nonstick pan over the hottest part of the grill and add approximately 1 tablespoon of canola or olive oil per patty. Once pan is hot, add the patties to fit. Cook for 3-4 minutes on each side or until very crispy on the surface.
Top the patties: As burgers are done, top with cheese and let melt. Toast the buns on the coolest part of the grill.
Assembly: Place patties on bottom half of each bun, then top each one with portion of zucchini, then tomato, lettuce and aioli. Stab with a sandwich pick -- the burgers can get messy.
Source: Adapted recipe from chef Anthony Hamilton, Moxie the Restaurant, Beachwood.


Corn Aioli Makes about 6 servings
2 ears of corn, shucked and cleaned
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 cup mayonnaise
Procedure: Slice the corn off the cob and add to a nonstick pan with the olive oil and salt. Cook over low heat until the kernels are tender. Remove from heat and let cool. Once cool, combine with mayonnaise in a small mixing bowl.
Presentation: Cover and set aside if using within an hour or two, or else refrigerate until ready to use.
Source: Adapted recipe from chef Anthony Hamilton, Moxie the Restaurant, Beachwood.


Falafel Burgers Makes 6 to 10 servings

For the tahini sauce:
1/3 cup tahini paste
2/3 cup plain yogurt
Juice of 1/2 lemon
2 teaspoons ground cumin
2 teaspoons paprika

For the burgers:
2 red potatoes, boiled and peeled
3 cups cooked chickpeas, drained
2 tablespoons tahini (sesame paste)
1 tablespoon plain yogurt
1/2 cup bread crumbs
1 medium red onion, finely chopped
2 cloves garlic, finely minced
1 tablespoon ground cumin
1 tablespoon sweet paprika
Dash cayenne pepper
1/4 cup fresh cilantro, minced

Pita rounds or hamburger buns, and your choice of greens to serve
Cook's notes: Tahini paste is made from ground sesame seeds and is available at Mediterranean stores as well as some supermarkets.
Make tahini sauce: Whisk together the tahini and yogurt, then whisk in other sauce ingredients. Cover and chill.
Prepare the burger mixture: Use a manual potato masher or an electric mixer set on low to mash together all ingredients. Do not mix or puree too finely, or mixture will get too mushy.
Heat the grill: Light gas or charcoal grill until medium-hot.
Shape, grill the patties: Divide mixture and form into 6 to 10 patties.
Grill over medium-hot heat until patties are browned on both sides, about 10 minutes total.
Or bake patties on a lightly oiled sheet in a preheated 375-degree oven for 10 minutes on one side, then 5 minutes on the other.
Presentation: Serve patties in pitas or on burger buns. Serve with tahini sauce and greens of your choice.
Source: Adapted recipe from "Vegetarian Entertaining" by Diane Shaw (Harmony Books, 1991).

Yam and Nut Burgers Makes 4 servings

For the burger mixture:
About 1 pound yams or sweet potatoes, enough to make 1 cup puree
1/4 cup chickpea flour or whole-wheat flour (see cook's notes)
2 cups coarsely chopped nuts (your choice of cashews, pistachios, almonds, sunflower seeds)
1 tablespoon heavy cream or sour cream
1 teaspoon fresh lemon juice
1/2 cup golden raisins, finely chopped
1/3 cup chopped fresh cilantro
1 teaspoon freshly ground white pepper
1/2 teaspoon garam masala or ground coriander
1/4 teaspoon ground cardamom
1/2 teaspoon salt, or more to taste
3 tablespoons unsalted butter, melted

To assemble the burgers:
Naan, pita or lavash
Lemon wedges
Sliced fresh onions, cucumbers, tomatoes, chile peppers
Cook's notes: Instead of baking, you can grill the yams, using the indirect heat method, placing a drip pan underneath the yams and using a cover on top. The burger mix will need at least three hours to chill and firm up; it can be prepared in advance and chilled overnight. Chickpea flour, garam masala and cardamom are available at many East Indian grocery stores, natural foods stores and some specialty stores, such as Mediterranean Foods at the West Side Market, Cleveland.
Prepare the yams: Bake in heated 400-degree oven until soft, about 40 minutes to 1 hour. Let cool. Peel, mash by hand and set aside.
Toast flour and nuts: Bring a dry skillet to medium heat and cook the chickpea flour until lightly toasted and fragrant, about two minutes. Add to yams. Toast the nuts in the same skillet for 3 to 5 minutes and add to yams.
Make the burger mixture: Add the rest of the burger ingredients to the yams, except the melted butter. Blend thoroughly. Taste and adjust seasonings. Chill mixture for at least 3 hours, or overnight.
Shape the patties: Divide burger mixture into four equal portions. Wet your hands and shape into four patties no more than 1-inch thick. Place on oiled baking sheet, cover with plastic wrap and refrigerate until you're ready to grill.
Grill the patties: Prepare a hot fire. If using charcoal, wait until all briquettes are covered with white ash. Get your grate hot, then brush it with a paper towel dipped into vegetable oil held with long-handled tongs. Apply melted butter to one side of burgers. Place buttered side down on grill and apply butter to other side before turning. Cook until lightly browned on both sides.
Presentation: Serve hot, tucked into pita, naan or lavash. Let guests choose their own garnishes, and squeeze lemon juice over portions if they wish.
Source: Adapted recipe from "The Barbecue Bible" by Steven Raichlen (Workman Publishing, 2008).


Barbecued Tempeh Sandwiches Makes 4 servings
1 8-ounce package tempeh, cut into 3/8-inch-thick strips
1/2 cup tomato-based barbecue sauce
8 slices whole wheat bread or 4 whole-wheat rolls, halves
Garnishes: Lettuce leaves, tomato slices, onion slices
Cook's notes: Tempeh, a fermented soybean product, is available in specialty natural food stores and sometimes in the produce section of your supermarket. A lightly oiled vegetable grill rack is recommended.
Marinate the tempeh: Layer the tempeh slices in a bowl, and cover each layer with some of the barbecue sauce.
Prepare the fire: Prepare a medium-hot fire (if using charcoal, all coals should be covered with white ash for about 5 minutes).
Grill the tempeh: Cook tempeh on grill (lightly coat grill with oil beforehand) until heated through and crusty, about 4 to 6 minutes per side. Lightly toast the bread on the grill, about 2 minutes per side. Watch carefully and turn occasionally, to prevent burning.
Presentation: Serve tempeh on bread or rolls, and top with lettuce, tomato and onion as desired.
Source: Adapted recipe from "The New Vegetarian Grill" by Andrea Chesman (Harvard Common Press, 2008).

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