Posted on 20 Jan 2014 In: Health, life, Style

Blog Title Change: Vent to Being Ron

I have about 6 readers who are still with me since I started this blog back in 2007. And as I’m sure those readers will agree, this blog has changed since then – and changed a lot.

When I first started Vent, it was primarily a place where I could vent about things that annoyed me in a humorous way. I actually started this personal blog using an anonymous name (Voice Box). But then after about six months, I decided to drop it and use my real name because I wanted to reveal more of myself. Also, I had several readers who graciously came over to this blog from another blog I used to write on WordPress, so they already knew my name.

After I started using my real name, I began sharing more personal things. Things like my childhood, my family, my spiritual beliefs, and the different careers I’ve had. I also started sharing more introspective thoughts instead of just humor.

This blog has morphed over the past 6 ½ years.

I’m a believer that a blog will move you where you need to go with it, if you just listen to the promptings. A blog doesn’t stand still, it moves forward.

At one point, I had three blogs going at the same time; all on different topics.

I had one blog that focused on sharing product reviews, and then another one where I shared my love of photography – plus this one.

However, I was exhausted trying to post and respond to comments on three blogs, so I took a chance by announcing to my readers that I had decided to combine all three blogs into one, and that they were free to read and comment on my posts, according to what they might be interested in.

And I can’t tell you how happy I am that I did that because it enabled me to focus all my energy into one blog; offering a variety of topics.

And I’m also very grateful to my readers at that time, because they were open and receptive to the change.

One thing that blogging has taught me is that you can’t be afraid to make changes; risking that you might upset people and lose them as readers. Because really, you’re going to lose some readers the longer you blog anyway, so you might as well stay true to what you believe is a good change, and just do it.

Blogging is an odd thing because it’s obvious that you have readers and receive great joy from having them there, so you have to be considerate of their presence on your blog because it’s a community. Yet, the bottom line is that the primary reason someone blogs is to fulfill a passion in them to share what they do, so you have to go where your passion takes you or you wouldn’t have a blog.

Over the past couple of weeks, I had a feeling that I wanted to change the title of this blog.

I didn’t feel that the previous title suited me anymore. This blog is no longer about me just venting, it’s a place where I’m sharing many different topics. And I know that will continue to happen as I experiment and grow with blogging.

I have learned so much through this media.

And yes, I realize it’s only a blog title, but this blog is my own personal space in cyberland, therefore the title represents me, so it should reflect me.

I decided to change the title to Being Ron, with the tagline…all in one.

Because that’s really what this blog is – me, all in one.

The title suddenly came to me one day without ever having to think about it, so I knew it was meant to be.

I didn’t change my URL address because that would involve too many technical things. Besides, the URL never matched Vent either. I just changed the title of this blog, so you won’t have to alter anything about my feed and getting updates. The only thing you might want to change is my blog name if I’m on your blog roll.

And yes, I will still be venting on this blog about things that annoy me, so don’t worry – HA!

Thanks everyone for sharing this blogging journey with me. I look forward to the future.

And welcome to my new blog title: Being Ron.

Have a marvi Monday!
X

Posted on 17 Jan 2014 In: Health, Natural

Is Gluten a "Poison" Making You Sick?


Is gluten reacting in your system like a poison and making you sick? A few short years ago the word, “gluten” was unfamiliar to most people. Today, this protein (gliadin) naturally found in wheat, rye, barley, (and malt) is frequently discussed and written about in health news circles and the media, and it’s found in breads, pastries, pizza dough, and surprising places like beer, canned goods, medications, candy, and condiments. Has all this attention being brought to gluten have you wondering if you could benefit from a gluten-free diet? Since our bodies consider it a a poison it causes a violent and obvious reaction in some people. In others, the reaction is different. It’s possible you’re unaware it’s even a problem for you. The symptoms can be hidden from you.

For people who’s bodies consider it a poison, it goes into defense mode and creates antibodies to block the perceived danger. The immune system then fires the antibodies at this poison to get rid of it. This offender is gluten and it can send your immune system into overdrive. That’s where the problem really starts. Your immune system can fire (attack) where you don’t want it to—like at your gut or your thyroid. These are the two main often, hidden victims of gluten poisoning.


By attempting to banish the poison your body turns against you in the process. This is where celiac disease and auto-immune thyroid disease can begin.

Gluten Sensitivity and Gluten Intolerance may be used interchangeably. These terms help describe any health condition in which the underlying cause is gluten. Gluten sensitivity covers a broad spectrum; from light gluten intolerance, to Dermatitis Herpetiformis (celiac disease attacking the skin), to celiac disease. Celiac disease is the most severe form or gluten intolerance/gluten sensitivity. One out of 100 people are estimated to suffer from this form of autoimmune disorder, making it one of the most common autoimmune diseases. In celiac disease the body attacks the lining of the small intestines when gluten is present, leading to malabsorption of nutrients. Every person living with celiac disease, is gluten intolerant. However, an individual can be gluten intolerant or gluten sensitive, and NOT have celiac disease. It’s also important to note, neither gluten sensitivity or celiac disease are caused by allergies.


(Non-Celiac) Gluten Intolerance or Gluten Sensitivity: Researchers are still trying to understand what non-celiac gluten intolerance really is, and it’s estimated as many as 17 million Americans (approximately one in 18), or upwards of 15% may be gluten sensitive, and most are never diagnosed. Gluten-sensitive individuals can’t tolerate gluten, and often suffer from a range of gastrointestinal symptoms similar to those in celiac disease. We do know gluten is hard for the body to digest, and it may be a contributing factor to causing sensitivity in some people. However, in people with gluten intolerance their overall clinical picture is generally less severe, and their bodies don’t produce the auto-antibodies found in those who have celiac disease which is caused by an inherited weakness, thus it tends to run in families. Doctors often attribute the gastrointestinal symptoms to irritable bowel syndrome (IBS), resulting in a misdiagnose, and continued suffering for such individuals.


Researchers have also found a difference in the immune reactions for those with gluten sensitivity and those with celiac disease. In those with gluten sensitivity, the body sets up barriers to repel the invaders (gluten). The subjects with celiac disease have adaptive immunity – the body develops specific cells to fight the foreign bodies which are the basis of the autoimmune response. For those with gluten sensitivity a gluten-free diet is the only treatment recommended, although, some may be able to tolerate small amounts in their diets.


If you suspect you may be gluten sensitive, eliminating gluten and following the guidelines below for a minimum of three to four weeks is your first line of action. Then, you reintroduce gluten into your diet. If you feel significantly better off of gluten, or feel worse when gluten is reintroduced, then being gluten intolerant is likely. To get accurate results from this testing method, 100% of the gluten from your diet must be eliminated. It may be well worth the inconvenience of following this elimination diet to confirm any suspicions, as more than 55 diseases have been linked to gluten, and healing the body is how you will feel better.

What Symptoms May Indicate Gluten Intolerance:

Digestive issues; gas, bloating, diarrhea and constipation. Constipation is common in children after eating gluten.

Fatigue, brain fog or feeling tired after eating a meal containing gluten.

A diagnosis of an autoimmune disease such as lupus, psoriasis, ulcerative colitis, rheumatoid arthritis, Hashimoto’s thyroiditis, scleroderma or multiple sclerosis.

Migraine headaches.

Hormone imbalances such as PMS, PCOS or unexplained infertility.

Inflammation, swelling or pain in your joints such as fingers, knees or hips.

Neurologic symptoms such as dizziness or the feeling of being off balance.

Mood issues; anxiety, depression, mood swings, and ADD.

Diagnosis of chronic fatigue or fibromyalgia. These diagnoses indicate your conventional doctor can’t determine the cause of your fatigue or pain.

Keratosis pilaris which causes small, acne-like bumps, which usually appear on the upper arms, legs or buttocks; they usually don’t hurt or itch. This is most often a result of a fatty acid, and vitamin A deficiency secondary to fat malabsorption due to gluten damaging the gut and intestinal villi.

If you don’t have celiac disease but want to try a gluten-free diet, consider these tips:

  • Be Mindful of Balance – A restrictive eating plan can hinder your ability to achieve a balanced diet. Choose a variety of foods, including whole foods in their natural state such as fruits and vegetables, which are naturally gluten-free. Eliminate toxic food groups: cereal grains and soy. Supplement with vitamins, minerals, and add probiotics to ensure your body has a healthy balance of gut flora (bacteria).
  • Read Labels – When foods are labeled gluten-free it, doesn’t necessarily mean they are foods that are good for you. Make sure to check the labels to ensure the foods you are choosing are low in saturated fat, sugar, and sodium, and avoid processed foods which are filled with added sugars, bad vegetable oils, additives, or dyes which damage health.
  • Shop Wisely  – By sticking to the outer perimeter of the grocery store, you’ll find many naturally gluten-free and nutrient dense foods including: fresh produce, fresh poultry, meat, and seafood, eggs, and dairy products.

Naturally Gluten Free Foods

These Common Foods Are Naturally Gluten-Free:

Corn in all forms: corn flour, corn meal, grits, etc. But beware as almost all corn crops are GMO, unless they are labeled organic. *Corn has been shown to problematic for Celiacs, even though it’s gluten-free. See below.
Buckwheat (kasha), pure oats, amaranth, millet, Montina, teff and sorghum (Look for oats labeled gluten-free, as oats are sometimes cross contaminated from nearby growing wheat fields) *Oats have been shown to trigger powerful inflammatory responses in Celiacs. See below. 
Flax
Potato starch and flour, tapioca flour or starch, cornstarch, arrowroot, guar and xanthan gums
Quinoa (However, this grain contains large quantities of saponins – a plant defense chemical, which severly damages the gut wall and causes leaky gut).
Rice in all forms: white, brown, basmati, and enriched rice. *May be problematic for children. See below.
Fresh fruits and vegetables
Fresh meat, poultry, and seafood
Vegetable oils (Choose healthy oils rich in Omega-3 fatty acids like extra virgin olive oil and coconut oil) Avoid consumption of corn, canola, cottonseed, soybean, safflower and sunflower oil which are high in Omega-6 fatty acids and promote inflammation in the body
Unflavored milk, cream, and butter
Eggs
Most yogurts
Aged cheese, cream cheese, and cottage cheese
Nuts, beans, legumes, and flours made from them
Raw Honey
Peanut Butter
Lecithin, vinegar, plain spices
Soy (but not soy sauce) Bear in mind, soy is not a health food unless it’s a fermented soy product such as, tempeh, miso, natto, pickled tofu, stinky tofu or fermented bean paste


Celiac Disease (the word “celiac” is from the Greek word “abdominal”) is the most severe form of gluten intolerance/gluten sensitivity. Gluten needs to be avoided completely to avoid intestinal damage. It’s a lifelong change. Gluten is a toxic protein for those with celiac, and because of the genetic weakness, the protein gets trapped under cells lining the gastrointestinal tract (the villi). This autoimmune response then attacks the villi, which is needed for the absorption of nutrients. When villi are destroyed, the absorption of vitamins and minerals is compromised. This attack on the wall of the intestines is why it’s an autoimmune disease –  the immune system attacks it’s own healthy tissue, which leads to leaky gut (intestinal permeability) and inflammation. Inflammation in the body causes a host of symptoms and diseases.


It’s worth mentioning, those with celiac disease may still suffer from symptoms if they simply follow the gluten-free diet above, which is also the same one prescribed by most doctors. This is because there’s a laundry list of other foods that drive inflammation and sustain the intestinal permeability (leaky gut). Yes, gluten is the worst offender but a Celiac’s gut is severely damaged and highly susceptible to poor food choices. If the “other dietary triggers” contributing to the disease are not removed, a person suffering from celiac disease will remain sick. Going gluten-free usually is not enough.

Most cereal grains contain a toxic protein called prolamines, which are knurly, tough proteins humans can’t digest. These proteins irritate the gut lining and sneak their way past the intestinal wall. Prolamine in corn is problematic for those with celiac, and the prolamine in oats has been shown to trigger a powerful inflammatory response in those with celiac, in addition, prolamine in brown rice can cause inflammation in the gut of children.

These same grains also contain toxic sugar-binding proteins called plant lectins, which also don’t get digested, but rather bind to the cells on the gut wall and prevents them from completing their normal healing processes. These plant lectins make their way past the intestinal wall and cause leaky gut, triggering inflammation, which also leads to nutrient deficiencies.

A diet high in these grains also reduces the body’s ability to process vitamin D. Low levels of vitamin D, and being vitamin D deficient are associated with leaky gut. Until the leaky gut is stopped, damage from celiac disease can’t be reversed.

Inflammation and leaky gut are also caused by toxins produced by bad bacteria. To make a long story short, carbohydrates and sugars are the primary food for the bacteria in our gut. Bacteria live on sugar, that’s normal. But when the delicate gut flora balance gets upset, pathogenic bacteria can quickly take over and cause small intestinal bacterial overgrowth due to the damage to villi of the small intestine. Therefore, it’s important to avoid processed carbohydrates and processed sugars because those with celiac disease suffer from leaky gut and bad gut flora. And we’ve already learned inflammation triggers leaky gut, and leaky gut triggers inflammation. It becomes a vicious cycle, and the only way to begin healing is to break this inflammation-leaky gut cycle.

Celiac is a multisystem disease, meaning it affects many organs, and a number of conditions may be the presenting symptom of the disease. Infertility, migraine headaches or even seizures may be the first symptoms experienced, making it difficult for doctors to associate symptoms suffered with celiac disease. If you are at high risk of celiac disease – if a close family member has it, or you are experiencing symptoms, a doctor can order a blood test to test for the disease. An intestinal biopsy can also be used to detect the disease.

Dermatitis herpetiformis is the skin manifestation of celiac disease. It is characterized by an extremely itchy, watery blister or rash that is found on the limbs, trunk, face and scalp. The blisters are often mirrored on both sides of the body or face and reoccur in the same areas. The eruptions are often mistaken for and treated as other skin conditions, including psoriasis, infected mosquito bites, contact dermatitis, allergies or “non-specific dermatitis.” In people with dermatitis herpetiformis its been found beside following a gluten-free diet, gluten-free skincare products are a beneficial choice, as certain ingredients in body and skincare products may contain gluten, which tend to aggravate the affected areas.

Many authorities believe no one should consume gluten foods. Considering many, many people never get diagnosed, or get properly diagnosed, I suspect those suffering from gluten intolerance is well above the 15% reported. Perhaps all humans are intolerant of gluten, but in some of us our bodies have managed to adapt to the onslaught of gluten, and not suffer any repercussions. Do you think you might be one of the 15% who would benefit from going gluten free?

essensu … We Bring The Garden To Luxury Holistic Skincare

Posted on 17 Jan 2014 In: Food

Energy Boosting Secret Recipe

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Hi ,
Hope you had a great week.
I have some fantastic new quick and easy recipes to make your
weekend dinners a snap to prepare. All these recipes (listed
below) are full of flavor and can be made in 30 minutes or less.
First, I have a secret recipe for an energy boosting fruit smoothie
that is a delicious way to start your day. This pineapple and
blueberry smoothie is full of vitamin C and antioxidants so it’s a
great way to boost your immune system during this cold and flu
season.
This recipe is only one of the nutritious smoothie recipes featured
in the Sensational Smoothies recipe book. This book contains a
yummy collection of smoothie recipes to help you stay healthy and
full of energy.
Members of our Discount Cookbook Club will receive this entire
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New Secret Recipe
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Pineapple Blueberry Blast
1/2 cup pineapple chunks
1/4 cup blueberries
1/2 cup plain yogurt
1/2 cup crushed ice
Combine all ingredients in a blender and blend until smooth.
Adjust the amount of crushed ice according to your desired
consistency.
Pour into a glass and enjoy.
Serves: 1

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Source – Sensational Smoothies
Enjoy these great-tasting recipes from our forum:
- 30 Minute Shortcut Chicken and Dumplings

- Santa Fe Beef and Cheese Bake
- Sticky Pineapple and Chicken Kebabs
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Ron
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Posted on 17 Jan 2014 In: Health, life, Style

What’s Going On With Sound In Movies?

Am I just getting older and can’t hear as well, or has the sound in movies gotten bipolar?

Tell me something, doesn’t it seem that for as technically advanced moviemaking has evolved over the years, the soundtrack is erratic? One minute you can barely hear it, but then the next it’s BLASTING thorough your TV speakers so that your neighbors, three apartment doors down, can hear what you’re watching.

I literally have to sit there with the remote in my hand; constantly adjusting the sound.

UP, DOWN…UP, DOWN…UP, DOWN.

Watching a movie has turned into such a multitasking event.

And god help you if there’s music in a scene or some kind of violent bomb explosion, because then the volume of the movie suddenly goes up so high, you FLY off the couch. But then during a dialogue scene, you have to STRAIN your ears to hear what the actors are saying. I’ve gotten to the point where if I’m watching a DVD, I’m tempted to use the English subtitle feature so that I can READ what they’re saying.

But do you know what I find totally ironic?

I have a lot of old movies on VHS tape, which I’ve noticed that the sound is much more consistent.

I even have more of these.

Yup…it certainly is. And if you don’t believe me, watch a movie on VHS (if you still have one) and you’ll see what I mean.

In fact, the other day I was watching the Neil Simon film, The Goodbye Girl on a VHS tape, and once I started the movie I NEVER had to adjust the volume – not once. And that movie was made back in the 1970’s!

Sorry, but for all the phenomenal advancements we’ve made in moviemaking when it comes to special effects and HD picture quality, the sound department lacks greatly because it’s frustratingly inconsistent.

It’s either really, really low….or really, really high.

It’s like you have to invest in both a hearing aid and a set of ear plugs to watch a movie nowadays.

Nope…give me the old movies any day.

The effects may not have been as technically dramatic, but the sound was SPOT ON.

Excuse me now while I pop in a DVD and watch a movie…

Have a fabulous weekend everyone!
X

Posted on 15 Jan 2014 In: Food

New Red Lobster Secret Recipe

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Hi ,

Hope you are having a nice day.
If you love seafood then you will be eager to try today’s secret
recipe from Red Lobster. Fresh seasoned tilapia is roasted with a
crab-and-seafood stuffing. As if that’s not enough, this dish is then
topped with lobster meat and creamy lobster sauce. Serve with
steamed broccoli and a baked potato for a complete meal. This is
an excellent meal to make for a special occasion. This dish pairs
very well with a glass of Chardonnay.
Prepare your own Alfredo sauce for this dish using this recipe from
our forum: Go Here
Enjoy!
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New Secret Recipe
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Red Lobster Rock Island Tilapia
8 oz. Crab meat
2 cups Cheese and garlic croutons (crushed)
10 oz. Prepared Alfredo sauce
1 tbsp. Fresh lemon juice
2 tsp. Salt-free All-purpose seasoning
6 5-6 oz. Tilapia fillets, skin off
3 tbsp. melted butter
1 tbsp. butter
6 oz. Lobster meat, chopped
1 can Seafood Bisque or Cream of Shrimp Soup
Seafood seasoning (like Old Bay), to taste
Preheat oven to 350 degrees. To make the crab stuffing, in a large
bowl, mix crab meat, crushed croutons, Alfredo sauce, lemon juice
and all-purpose seasoning. Set aside for later.

Place the tilapia fillet (dark side down) onto a clean surface.
Using a chef’s knife, cut pockets into each side of the fish.

Open the pockets and spoon approximately 3/4 cup of the crab
stuffing into the tilapia. Flatten the stuffing slightly to
approximately 3/4 high.

Gently close the pockets and brush each fillet and the stuffing
with melted butter and sprinkle with seafood seasoning.

Place the stuffed fish into a 9 x 13 baking dish with 1/4 cup of
water, being careful not to pour the water over the fish.

Bake in a 350 degree oven for approximately 20-25 minutes or until
the stuffing reaches 165 degrees.

In a small pan, melt 1 tbsp butter over medium heat, add the
lobster meat and sauté until tender. Add the soup to make the sauce
to serve over the fish. Stir well.
Serves 6
Share This Recipe:

Source: Red Lobster

Until Next Time… Be Well!

Kind Regards,

Ron

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Posted on 13 Jan 2014 In: Health, life, Style

Photographs: Door To Door

As most of my longtime blogging amigos know, I have a fascination with doors. In fact, about a year ago I shared this post with some photos.

Since I’ve had a lot of free time this month, being on a work hiatus, I took my camera out into the city and snapped doors.

I honestly can’t tell you why I’m drawn to certain doors, other than they speak to me in some way.

They say, “Hey Ron…get over here and take my picture. Pronto!”

I guess it’s a feeling or mood that a particular door has.

And Philadelphia, being such an old city, has some amazing doors with a lot of character. And what I love about them is that they seem to contain a powerful historical energy, which you can actually feel when you look at them.

You feel the past, and can’t help but wonder how many people from generations gone by have walked over their thresholds.

It’s funny because when I lived in this city as a youngster, I never really appreciated the American history that stems from Philadelphia. I suppose as a child you think, “Yeah right, George Washington, Ben Franklin, Betsy Ross and William Penn…yawn…who cares?”

Yet as an adult, you see it completely different. Like, “Wow…this is so cool!”

So, allow me to share some doors that I found alluring. And please take note to how some look fresh and renewed, while others look raw and worn. And oddly enough, I find the raw and worn doors the most fascinating and feel-provoking.

I would like to dedicated this post to my UK friend, Valerie, who shares my love of doors.

X ya, Valerie!

Please enjoy…

#1
#2
#3
#4
#5
#6
#7
#8
#9

Have a GREAT Monday everyone!

Posted on 10 Jan 2014 In: Food

Tasty Salad Secret Recipes

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Hi ,
Hope you had a great week.
With 2014 in full swing, everyone is working on those new years
resolutions like eating better and getting in shape. To help you
do just that, I’ve selected some incredible salad recipes (below)
that are both satisfying and nutritious. First, I have a secret
recipe for a spinach salad with an irresistible warm bacon dressing.
This recipe is only one of the healthy and delicious salad recipes
featured in The Best Salads cookbook. This collection of over
175 easy-to-follow salad recipes are creative, flavorful and so
good for you.
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New Secret Recipe
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Spinach Salad with Warm Bacon Dressing
8 oz baby spinach
2-4 large eggs
8 pieces thick-sliced bacon
3 Tbs red wine vinegar
1 tsp sugar
1/2 tsp Dijon mustard
Kosher salt and freshly ground black pepper, to taste
4-6 large white mushrooms, sliced
1 small red onion, very thinly sliced
Wash, drain and pat the spinach until thoroughly dry. Place into a
large mixing bowl and set aside.
Hard boil eggs and then slice each egg into 4 quarters, lengthwise,
and set aside.
While the eggs are cooking, fry the bacon and remove to a paper
towel to drain, reserving 3 tablespoons of the rendered fat.
Crumble the bacon and set aside.
Transfer the fat to a small saucepan set over low heat and whisk in
the red wine vinegar, sugar and Dijon mustard. Season with a small
pinch each of kosher salt and black pepper.
Add the mushrooms and the sliced onion to the spinach and toss. Add
the dressing and bacon and toss to combine. Divide the spinach
between 4 plates or bowls and evenly divide the egg among them.
Season with pepper, as desired. Serve immediately.
Serves: 4

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Source – The Best Salads
Enjoy these great-tasting recipes from our forum:
- Tilapia Salad

- Quinoa Salad
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Until next time… Be Well!
Kind Regards,
Ron
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Posted on 10 Jan 2014 In: Health, life, Style

Homosexuality: By Birth Or Choice?

My buddy Mark over at Mark My Words, shared a very open and honest post about a discussion he and his wife had with family members and their friends over the holidays, which partially included the topic of homosexuality being a choice.

So I owe my inspiration for this post to Mark, because he sparked me to share my voice on this topic.

Thanks Mark!

——————

I can’t tell you how many times people have told me that they honestly believed homosexuality is something you choose.

Almost like choosing between a plaid shirt or a striped shirt.

And what I usually ask is, “Did you choose to be heterosexual, or we’re you born that way?”

And their answer is always, “I was born this way.”

I reply, “Well…there you go.”

——————

For as long as I can remember, I have always known I was homosexual. Of course when I was younger, I didn’t know the definition homosexuality, yet I still knew I was attracted to the same gender.

And please allow me to share that when I say attracted to, I don’t mean just sexually, I also mean emotionally. And I share this because many people believe that homosexuality has only to do with a physical attraction. However, it’s just like heterosexuality, men are attracted to women and women are attracted to men not only on a physical level, but also on an emotional level.

The only difference with homosexuality is that you are attracted to the same gender, both physically and emotionally – it’s the gender you feel more drawn to share a loving and committed bond with.

Yes, a person who is born homosexual can ignore it, resist it, or try to change it. They may even attempt to put it on hold until much later in life, but it’s always there. Always. So really, the only choice I can see being made by someone who is homosexual, is their choice to accept it.

For me, I just accepted being homosexual because it always felt the way I should be. I never allowed the pressures of society or religion to dictate what I should accept or not accept about myself. I always felt that because I was born this way, there was no mistake.

And yes, my family knew that I was homosexual as well. Yet, it’s not like we talked about it all the time when I was younger, but they knew and accepted it. But even if they hadn’t, it would not have altered how I felt about myself.

I knew I was different, but different didn’t ever make me feel that it was anything to be ashamed of, or make me feel unequal or less valuable.

I never felt as if something was wrong with me.

I simply knew that I was born different in who I was attracted to, that’s all.

I would like to conclude this post by saying that I sincerely hope it helps anyone who may have a misconception of homosexuality and choice; giving them a clearer understanding.

You don’t wake up one day and say to yourself, “I’m going to choose to be homosexual.”

Nor, can any experience ever make you suddenly become homosexual.

Believe me when I tell you, a person is born this way.

It’s not a choice.

Have a terrific weekend everyone!
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