Physical and Psychological Effects of Abortion: 1. More than 100 physical complications have been associated with abortion. Immediate physical effects include: infection, hemorrhage, cervical damage, damage to other internal organs, perforation of the uterus, abdominal pain, menstrual irregularity, headaches, dizziness, and blood clots. In some cases, today's so-called 'safe-legal' abortions can result in death. 2. Long-term physical effects include: sterility, stillbirth, miscarriage of further children, and premature births of subsequent children, (which can lead to many complication in newborns.) 3. Secondary health problems associated with abortion are now being studied. Abortion can lead to an increase in substance abuse (alcohol, drugs, tobacco, etc.), which has many well-known negative health consequences. 4. Many women suffer from psychological aftereffects of abortion. These complications are called post-abortion syndrome, or PAS. 5. Some of the behavior which mark PAS are: recurrent memories, dreams and repetitions of the abortion experience; avoidance of emotional attachment; relationship problems; sleep disturbances; guilt about surviving when the unborn child died; memory impairment; hostile outbursts; suicidal thoughts or actions and substance abuse. 6. Some women begin to suffer from PAS right after their abortions; for others. The symptoms may not begin to appear from many months of years after the abortion. Often, a major life event, such as the birth of another child, can trigger PAS in a woman. 7. The negative psychological effects of abortion can also be seen in fathers, grandparents and siblings. Even medical personnel involved in the abortion industry have reported that they suffered from negative effects.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Eggs	Greek	Cookies	30	Servings

INGREDIENTS

1	c	Sugar
1/2	c	Butter, sweet; melted
3	tb	Brandy
1	ts	Vanilla
1	ts	Almond extract
1	c	Almonds, unsalted; chopped
3		Eggs
2 1/2	c	Flour
1/2	tb	Baking powder
1/4	ts	Salt

INSTRUCTIONS

Preheat oven to 350~.  Mix sugar with butter, brandy, vanilla, almond
extract, nuts and eggs.  Mix well.
Stir in flour, baking powder and salt.  Form into a long loaf (or loaves),
place on a cookie sheet and bake for 20-30 minutes or until firm and softly
cakelike.  Remove from oven and let cool slightly.
When cool enough to handle, slice into 1/2 inch diagonal slices and return
to cookie sheet. Bake for 15-25 miutes, turning once, until both sides are
brown-flecked and toasted.  Cool thoroughly and store in an airtight jar.
Makes 2-3 dozen.
Variation 1 (Mandlebrot): increase sugar to 1-1/4 cups.  Diced dried
apricots may by added.
Variation 2: for a clasic anise-flavored biscotto, substitute Pernod, Ouzo
or Anisette for the brandy and omit the almond extract.  Several
tablespoons of anise seeds may be added for additional oomph.
Variation 3 (Hazelnut biscotti): use hazelnuts in place of almonds.  A
hazelnut liqueur may be used instead of brandy.  Omit the almond extract.
Variation 4 (Mediterranean biscotti): use rosewater instead of brandy.
Substitute unsalted pistachio nuts for the almonds, and add 1/4 - 1/2 cup
diced figs to the dough.
Variation 5 (Ginger-flavored biscotti): to the basic dough, add 1 Tbsp
powdered ginger, a generous dash of cloves and cinnamon, 1 or 2 Tbsp of
candied ginger and 1/4 cup raisins, if desired.  Omit the almond extract.
Variation 6 (Paximatha): this Greek rusk dates back to the 5th century,
virtually unchanged.  Substiture 1/2 to 3/4 cup toasted sesame seeds for
the almonds.  Omit the almond extact and flavor the dough with 1 tsp
cinnamon and 1/2 tsp cloves.
Variation 7 (Fekkas):  a Moroccon twice-baked cookie.  Substitute orange
flower water for the brandy.
Variation 8; Pine nuts may be used instead of almonds, though the richness
may be less desirable than the crunch of the toasted almonds. Candied
fruits, too, may be added, 1/4 to 1/2 cup assorted fruits blended into the
dough before baking.
Variation 9 (Chocolate Dipped): melt 1/2 pound semi-sweet chocolate in the
top of a double boiler over just simmering water.  If it "seizes" or
"tightens", add 2 Tbsp of unsalted buter and it should smooth out again.
Dip only one side of each cookie (the chocolate won't seal in the moisture
that way).
Posted to EAT-L Digest 22 October 96
Date:    Wed, 23 Oct 1996 11:32:40 -0500
From:    Connie Anderson <connie@USA.NET>

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