We're gonna miss you socki!
But only about 14,000 cases of that type of cancer are expected this year, suggesting the risk of developing this cancer is low.
Sorry, guys, you're not off the hook yet.
The statistics and sociology student in me is calling bull#### on this new "epidemic". The data just isn't there and the controls weren't in place to pinpoint a true causal relationship. A correlation may exist, but that proves nothing without the variables being controlled and kept constant.
In the relevant research studies, the determination whether a particular cancer is hpv related was made by genetic analysis of the cancer cells.
While it is not an 'epidemic', the number of mouth and throat cancer cases in 22-40 year olds is increasing, a good number of them are hpv related.
That's not what the article said. It said "studies suggest", which is not a determination.
If it goes from one case to two cases, that's an increase. Whether the odds are there and it's worth worrying about is something else.
I think back on the AIDS scare in the late 80s and early 90s, and how awareness campaigns targeted heterosexuals when they almost never get HIV and lesbians are even less likely. It was almost strictly a gay man and IV drug user disease, yet that didn't stop the media from trying to freak everyone out.
I bet you it's from Splenda
Then dont put splenda in your vajayjay and your man wont get cancer.
I am so smurt.
Everyone knows you use whipped cream not splenda!
Everyone knows you use whipped cream not splenda!
We dont have any whipped cream, can I use cool whip instead?
We dont have any whipped cream, can I use cool whip instead?
Stand by for someone to tell you Cool Whip causes cancer...
Wait for it.....
The fluffed whipped cream alternative is a quick-fix for all things dessert-in-a-snap, but nothing about it is reminiscent of real whipped cream. In fact, of the 12 or so ingredients in Cool Whip, there are only two that aren’t toxic to humans—and water is one of those.
And here’s a play-by-play on just how toxic each of those ingredients may be to our bodies:
Hydrogenated oils: Hydrogenated oils have been shown time and again to cause heart disease by increasing LDL (the bad stuff) and lowering HDL (the good stuff).
(High fructose) corn syrup: Not all calories are alike, and neither are all sugars. Princeton University recently found that corn syrup causes stronger weight gain than regular table sugar—and may also contributete more heavily to obesity and diabetes. And recent studies show it may also contain trace amounts of mercury, which may cause cancer, reproductive disorders and a myriad of degenerative diseases.
Skim milk and light cream: Researchers have found a strong association between skim or fat-free milk and cancer—especially prostate cancer in men.
Sodium caseinate: This dairy derivative has been linked to autism, brain malfunctions and allergies.
Natural and artificial flavor: Come on now. This can really be anything. “N&A,” as dubbed in the food chemistry world, can be from vegetable or animal sources, can contain gluten or chemicals, can be various forms of MSG (which, as a “flavor enhancer,” pops up in most “flavors”).
Xantham & guar gums: These are used as a laxative, in medicines, and as a thickener in foods by mixing sugars and bacteria. In small doses, it shouldn’t pose a problem for individuals, but large amounts can cause diarrhea.
Polysorbate 60: Used in foods and beauty products, this chemically-derived emulsifier has been linked to organ toxicity, diarrhea and tumors in lab mice.
Sorbitan monostearate: This chemically-derived substance is commonly referred to as “synthetic wax”—yes, you’re eating synthetic wax. In numerous studies, this substance has been linked to skin, eye and respiratory irritants to stomach disruptions.
Beta carotene: This might be the sole ingredient in Cool Whip that actually isn’t toxic. Hooray for that!
You Don?t Even Want to Know What Cool Whip Is Made Of!
Way to ruin my sex life.
How to Make Whipped Cream
Makes about 2 cups.
Whipped Cream - Martha Stewart Everyday Food
1. In a deep mixing bowl, beat 1 cup heavy cream until soft peaks form.
2. Sprinkle 1 to 2 tablespoons granulated sugar over cream; beat until soft peaks return. Do not overbeat.
Note: If you prefer, you can replace the granulated sugar with an equal amount of confectioners' sugar; to prevent any lumps from forming, use a fine-mesh sieve to sift the sugar over the cream.
Helpful Hints
Make sure the cream is very cold; if you have time, chill the whisk (or beaters) and bowl in the freezer for about 15 minutes. This will help the cream whip quickly and will increase its volume.
Choice of Tools
A large handheld whisk is very easy to use. If you are using an electric mixer, beat on medium speed, being careful not to overbeat (the cream will turn buttery). To use an immersion blender, whip the cream in a large liquid measuring cup (or other deep, narrow container) instead of a bowl; to avoid spattering, keep the blade submerged.
Adding Flavor
If you plan to use any flavorings, such as extracts, liqueurs, or spices, add them with the sugar in step 2.
Making Ahead
Whipped cream can be refrigerated, covered, for up to two hours before serving.
Problem Sloved:
Bah, by the time I do all that, she will be asleep.