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Somewhere between 400% and 800% of suicide rates increase in women who have had abortions. Hypochondria, depression, withdrawal, guilt, shame, drugs, alcohol dependency, serious emotional trauma – all of these come from abortions. Six to seven times more women die each year from legal than illegal abortions. The risk of pregnancy outside the womb which threatens the mother's life is doubled for women who have had one abortion, and quadrupled where there have been two or more. Miscarriages are almost twice as common for women who have aborted. A study of 26,000 births indicated a more than threefold increase in the number of stillborn babies and deaths of newborns among mothers who have had an abortion. Since about two or three women per hundred needs a blood transfusion, there is an increased risk of exposure to hepatitis and AIDS. Bleeding is more common in subsequent wanted pregnancies. Many researchers have observed subsequent premature births and low birth weights. Among women who have had abortions there is an increased risk of damage to the cervix. There is up to a 30% greater risk of pelvic infection.

John MacArthur

Hot And Sour Soup #6

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs	Chinese	Soup	4	Servings

INGREDIENTS

7		Cloud Ear mushrooms
7		Tiger lily buds
1	qt	Chicken stock
1	t	Salt
1	T	Soy sauce
1/2	c	Bamboo shoots, drained
		rinsed & shredded
1/4	lb	Boneless pork, trimmed of
		fat sliced 1-1/2" x 2"
		squares
		Fresh Chinese bean curd
		drained rinsed &
		shredded
1/4	t	Ground white pepper
2	T	White vinegar
1		Egg, lightly beaten
2	T	Cornstarch mixed with
3	T	Cold water
2	T	Sesame oil
1		Scallion, finely chopped
		including green part

INSTRUCTIONS

Soak the cloud ear mushrooms & tiger lily buds in 1/2 cup warm water
for 10 mins. Drain and shred the mushrooms. Cut the tiger lily buds  in
1/2-in. lengths. Have remaining ingredients measured & placed  nearby
for cooking. Place the stock, salt, soy sauce, bamboo shoots,  pork,
mushrooms & tiger lily buds in a 3-qt. saucepan Bring to a boil  over
high heat. Immediately reduce heat to low, cover the pan &  simmer 3
min. Add the bean curd, pepper & vinegar. Return to a boil.  Stir the
cornstarch mixture to recom- bine it and pour into the  saucepan. Stir
until soup thickens. Slowly pour in the beaten egg,  stirring gently.
Remove from heat and pour into a serving bowl. Stir  in the sesame seed
oil and sprinkle the choppped scallion on top of  the soup. Serve
immediately.  PEKING GARDEN EAST  MILWAUKEE, MEQUON  WINE: TAI-SHAN
From the <Micro Cookbook Collection of Chinese Recipes>.  Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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