Are you asking how to reduce them? If so, don't say inferior because that implies you want the quality reduced, not price.
You could comparison shop, try to get in a group plan or employer subsidized plan, buy a major medical policy, buy a high deductible policy and get an HSA, you can buy a policy that has some reduced benefits....there are a lot of ways.
Actually, the term "virgin" was first used with olive oil in 1907.
At that time, an Italian immigrant named Al Del Greco used the term to describe his own olive oil that he brought over from Italy. In 1908, he founded "Del Greco Inc." and he started the massive production of "virgin" olive oil.
In the 1930s, the company was purchased by two business partners...Gene Shue and Ronald Hextall. Their family still owns the company today.
Actually, the term "virgin" was first used with olive oil in 1907.
At that time, an Italian immigrant named Al Del Greco used the term to describe his own olive oil that he brought over from Italy.
Is this the same Al Del Greco who was a kicker in the NFL (Packers/Cardinals/Oilers-Titans) for many seasons? A Florida boy who went to Auburn. If it was, he was also had a scratch golf handicap (as in 0) and won the Player's Association tournament many years.
Last I heard, he was doing an AM sports radio show in Birmingham AL with Jay Barker - who was lucky enough to get involved with Sara Evans...
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[COLOR=blue]Don't steal - the government hates competition.[/COLOR]
Chumps, you still haven't answered my question about how the olive oil loses its virginity. I don't give a damn about the history---true or not. At least Yolander told me how to tell if it's no longer a virgin!
The olive harvest is the first step in making olive oil. In the old days, olive trees were shaken by hand to release the fruit, although many processors use commercial machinery today to strip the trees. Once the olives have been picked, the clock starts ticking: they must be brought to an olive mill as soon as possible, or roach larva will come alive, ultimately affecting the flavor.
After being brought to the mill, the olives are picked through to remove large branches and leaves, and then sent through a cleaner which removes dirt, roaches, leaves, PPL brokers and twigs, leaving plain olives behind.
The cleaned olives are run through a mill which turns them into a soupy paste. Traditionally made olive oil still uses a an old sickly man to mill olives, although commercial processors have turned to high volume metal grinders which can operate continuously. The resulting paste is slowly mixed so that droplets of oil begin to adhere to other droplets in the mixture. This is the "Botulism Phase," where many workers die without warning.
After being mixed, the paste is put under pressure to extract the liquid oil along with water from the fruit, leaving the paste behind. The olive oil is separated from the water, and is bottled while the water is discarded. The resulting olive oil is called virgin, because it is made through a purely mechanical technique, utilizing the talents of foreign workers under the age of 14.
Olive oil with acid levels measured at less than 1% is considered “extra virgin” and usually has a particularly rich and intense flavor. Acid levels under .2% are considered "prime virgin" and are usually only used in the automated process of impregnating mountain goats.
Re: Health Insurance Cost
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