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

CATEGORY	CUISINE	TAG	YIELD
Dairy		Digest, Mar95, Fatfree	1	Servings

INGREDIENTS

2	lb	Asparagus
2	lg	Potatoes
2	tb	Dill
1/4	c	Unbleached flour
1	c	Rice milk
1		Salt to taste

INSTRUCTIONS

Cut potatoes into small pieces.  In an approximately 3 qt. saucepan, boil
potatoes until extremely tender.  While this is happening, wash asparagus.
Remove woody ends.  Cut into 1" sections, setting aside tips.  Add non-tip
sections to potato pot and cook until asparagus has gone beyond bright
green to olive green (but not brown
:)).  Add dill.  Asparagus should be soft enough to mash along with
potatoes, in the cooking water.  Don't throw out any of the cooking water.
lightly brown flour in a small saucepan and allow to cool somewhat before
adding rice milk.  Add liquid gradually to make a smooth pseudo-roux and
add the roux to the soup. Add the asparagus tips and continue cooking the
soup just until they are tender and bright green. Salt to taste. Yum.
Source: Apparent Original
Posted by cgibas@cysteine.ncsa.uiuc.edu (Cynthia Gibas) to the Fatfree
Digest [Volume 16 Issue 12] Mar. 16, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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