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Anybody Else A Scientist?


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6 replies to this topic

#1 lpellegr

 
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Posted 01 July 2006 - 09:59 AM

Anybody else work in science labs? I had a funny thought the other day, that I have worked very carefully with radioactive things, I have worked very carefully with sterile cell culture, and I don't think I ever worked so hard at avoiding cross-contamination of one thing by another as I do with this diet! :lol:
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Lee

I never liked bread anyway.....

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#2 tarnalberry

 
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Posted 01 July 2006 - 02:07 PM

totally. I'm a physicist, and my freshman year research was on a joint biology/physics experiment on a optical coherence microscope. I actually spent most of my time in the lap preping the arabidopsis thaliana specimins we were examining under the 'scope, and learned oodles about contamination and cleanup. That and chemistry and physics. :-) I use it all the time with this diet and the condition.
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Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Bellevue, WA

#3 corinne

 
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Posted 03 July 2006 - 06:51 PM

I'm starting a position as an analytical chemistry professor in the fall so I've been working in labs for a long time. I do some work with radioactive arsenic - gamma and beta emittor so nasty radioctivity, extremely toxic, mutagenic and carcinogenic. Definitely good practice for avoiding cross-contamination - I think I might prefer gluten over arsenic.
Science sure helps too in figuring out the diet.
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#4 queenofhearts

 
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Posted 03 July 2006 - 08:09 PM

Nope, I'm an artist, but my dad is a chemist & I told him his analytical influence was very useful when I'm concocting gluten-free goodies in the kitchen! For that matter, mixing flours is a bit like mixing colors...

Leah
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The Queen of Hearts,
She made some tarts
All on a summer's day.
The Knave of Hearts,
He stole the tarts
And took them clean away.

Diagnosed at age 49 by biopsy 31 May 2006

Learning how to bake those tarts gluten-free!

#5 eKatherine

 
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Posted 04 July 2006 - 03:01 AM

The artist in me likes to develop new good things to eat, but the scientist takes notes and tests the recipes until they are reproducible.

I have undergraduate degrees in Chemistry and Linguistics.
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#6 Jestgar

 
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Posted 05 July 2006 - 07:03 AM

I work with RNA which is far more sensitive to cross-contamination than I am, but I am finally glad that my near paranoid need to have clean eating tools is coming in handy. (I wash every single tine of every single fork)
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"But then, in all honesty, if scientists don't play god, who will?"
- James Watson

My sources are unreliable, but their information is fascinating.
- Ashleigh Brilliant

Leap, and the net will appear.

#7 penguin

 
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Posted 05 July 2006 - 07:18 AM

I'm not a scientist, but I am married to one. DH is a chemical engineer (not run-plant, he's in research) and I go to him for cc questions. He's the one that told me that gluten can certainly get into non-stick surfaces (like teflon) but that it will come out with "enough" washings. Same thing with tupperware :rolleyes:

The funny thing is that when it comes to anything in the kitchen, I know way more about chemistry than he does :lol:
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Alright, don't worry even if things end up a bit too heavy
We'll all float on, alright
Well we'll float on good news is on the way...




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