Monday, 30 November 2009
"Bach and Spinoza" by Ulus Baker
I wish this absolutely stimulating article was also found in Engish.
Baker's articles mixes with my body in a manner by which I am modified so desirably that I, at some instants even stop breathing cos of joy and perplexity. This is extacy, it can not be anything else :)))
Wednesday, 25 November 2009
don't like cheese?
The Danish Blue
"I don't like cheese." What does it mean "I don't like cheese"? That means that it mixes with my body in a manner by which I am modified disagreeably, it cannot mean anything else.
Gilles Deleuze, Transcripts of the Lecture on Spinoza's Concept of Affection
Andy Ballatti says
Like other fermented foods (yogurt, kefir, and tempeh), aged blue cheeses — including roquefort and gorgonzola — contain health-promoting live and active cultures (AKA “bacteria”) commonly known as probiotics.
Blue cheeses contain significant amounts of Penicillium bacteria. In the case of roquefort cheese, or instance, the specific bacteria is Penicillium roqueforti.
Research on the specific health benefits of these strands is limited (largely because these cheeses are not consumed in the same quantities as yogurt). However, it has been established that these are indeed probiotics that survive the digestive process (meaning they have some effect).
As with anything else, probiotic foods are only effective if they are eaten on a consistent basis.
Remember, too, that probiotics appear to work best in diets that are also high in prebiotics (leafy greens, whole grains, beans, and legumes are the best sources).
More evidence that eating real, whole, unprocessed foods is the best way to go.
Gökçen Cabadan; The question again rises: "What is a Perfect Moment?
Untitled, oil on canvas, 50x50cm, 2007
Dream of a Bastard, oil on canvas, ø 120cm, 2009
Gokcen Cabadan's last solo exhibition can be visited at Galeri Non
November 25-December 30,2009
http://galerinon.com/
He is poetic but...:An interview on Luc Tuymans
Luc Tuymans The Architect 1997
© Collection Staatliche Kunstsammlungen,
DresdenOil on canvas113 x 144.5 cm
for the interview see http://www.tate.org.uk/tateetc/issue1/article3.htm