Shawn Baker wrote: > <snip cold-water filleter's info> > Dave Kruger wrote: > >That's the good news. The bad news is that the acclimatization is lost > >a little faster than it is gained: after a week's layoff, the > >filleters could only do two hours of immersion (IIRC). > The other bad news is that long-term nerve damage can result. My > buddy's father just retired after 30+ years as a commercial meatcutter. > While he wasn't exposed to as cold of temperatures as the filleters > see, he spent 30+ years with his hands in 35-40*F meat. Darren said > his Dad has little-to-no sensation of light touch in his hands, and > cold and hot reception "isn't too hot" either. Complicating the issue here is that a meatcutter is very prone to carpal tunnel syndrome (and its variants), which might also account for the loss of sensation. Any thoughts in that direction, Shawn? I've never encountered any long-lasting after effects from immersion of my hands in water, but I have not cut meat for 30 years, either!! -- Dave Kruger Astoria, OR *************************************************************************** PaddleWise Paddling Mailing List - Any opinions or suggestions expressed here are solely those of the writer(s). You must assume the entire responsibility for reliance upon them. All postings copyright the author. Submissions: PaddleWise_at_PaddleWise.net Subscriptions: PaddleWise-request_at_PaddleWise.net Website: http://www.paddlewise.net/ ***************************************************************************Received on Thu Mar 08 2001 - 10:13:38 PST
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