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Food!

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Discussion Forum

Food Fraud

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist Aug 8. 3 Replies

Timers

Started by Idaho Spud. Last reply by Idaho Spud Jul 24. 20 Replies

Exploding Pyrex

Started by Idaho Spud. Last reply by Idaho Spud Jul 4. 9 Replies

Perverse Luxury Beef

Started by Ruth Anthony-Gardner. Last reply by Dale (ForestWind) Jun 17. 2 Replies

Seafood will be far less nutritious

Started by Ruth Anthony-Gardner May 29. 0 Replies

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Comment by sk8eycat on February 28, 2015 at 3:59pm

My parents had to get goat's milk for me when I was an infant, because cow milk made me sick.  (Must have been ghastly for them during WW2.)

Joan, I LOVE cheese!  (Don't tell the "Cheeses Mice"  PLEASE!

http://www.empowher.com/bones-amp-joints/content/milk-or-green-leaf...

Calcium absorption from milk is about 32 percent whereas some green, leafy vegetables have a calcium absorption rate of over 50 percent. Here are a few examples of the calcium absorption for vegetables:

Broccoli - 53 percent
Brussels sprouts - 64 percent
Mustard greens - 64 percent
Turnip greens - 52 percent
Kale - 40 to 59 percent

******************************************

The dairy industry's commercials: (Every Body Needs Milk) are just sales propaganda.

Homo-semisapiens is the ONLY mammal that can tolerate milk once their mothers stop nursing them.  I can't, and never could.  One small glass won't kill me, but any more than about 5oz will have me sitting on the terlet all night.  Cats like milk and cream, but it has the same effect on them as it does to me.

Comment by Joan Denoo on February 28, 2015 at 2:48pm

I like butter, too. It has a delicious flavor and adds so much to a plate of steamed vegetables. 

Comment by Joan Denoo on February 28, 2015 at 2:47pm

Felaine, I love your honesty! You make me laugh. Well !!! The plate image works for me to make sure I get a well-balanced meal. 

Now, as to milk. What do you do for calcium?

Comment by sk8eycat on February 28, 2015 at 12:35pm

I looked at those food charts...Meh. 

I would exchange the grains portion for soup of some kind at least 3 days a week. And someone would need do shove a feeding tube down my throat to get me to drink milk.  Gaaaahhhh!

WHO MAKES UP THESE MISLEADING THINGS, ANYWAY?

Comment by sk8eycat on February 28, 2015 at 12:24pm

When WW2 was over, and rationing was done away with, I told my mother I was never going to use margarine on anything ever again.  Like Paula Deen, I want BUTTER! 

Comment by Joan Denoo on February 28, 2015 at 12:18pm

Felaine, you tell it, carbs and food, as I see it. Diabetes does grab one's attention. I lost 40 pounds and want to get rid of 40 more. I was a barrel. I think the term I should use is "fat". 

My routine is one slice of Dave's Killer Bread toasted, a tablespoon of sugar free jam or jelly, 2 tablespoons of non-fat plain yogurt, topped with a handful of raw, unsalted nuts that I roast. 

For lunch, a piece of fruit or a lettuce sandwich on an Akmak cracker. 
Dinner is no more than 3 oz. of some form of protein, steamed vegetables, a leafy green salad with a choice of lots of cucs, tomatoes, onions, celery, carrots, pickled beets that I make, or some such. some form of carb and I use the plate that hints at proportions. 
Bye-bye, pyramid - hello, plate: Timeline of food guidelines

Protein sources: poultry, seafood, beans and peas, eggs, processed soy products, nuts, and seeds 

The visualized plate presents an easy way to keep track of proportions and ratios. 

I love salt, sugar, fat ... Oh well, such is the aging life. 

I am with you Felaine, none of that heroic stuff, I have a "Do not resuscitate order on my frig, and my kids and doctors have instructions. 

Comment by sk8eycat on February 28, 2015 at 10:57am

I forgot to add that I didn't switch my diet to lose weight, although I needed to lose 40 or 50 lbs.  I was diagnosed with Type 2 diabetes on 5-5-2000.   Not severely high glucose readings, but my doctor at that time told me about Splenda, put me on 5mg Glucotrol-XL  per day, and read me the riot act.  (Or "rat week" if you live in the southern US)

My Dad died of diabetic complications, (massive left hemisphere stroke...)  And his mother, my only living grandparent when I was born,  also died of a stroke (in 1945)...much worse than Dad's.  She was in a vegetative state for the last 6 months of her life.

I do NOT want to be a veg for even a day if the situation is that bleak...so I have DNR engraved on my MedicAlert bracelet.

PS: I have NO idea how much weight I've lost since last year...haven't seen my current doctor since then, and I don't trust our bathroom scales. (But some of my sweat pants slide down my non-existent hips...so far not in public. Mostly I just put very small portions of food on my plate, and quickly freeze the leftovers in Ziploc containers.  My Social InSecurity is just enough to cover ALL the utilities, pool & yard service, homeowners ins.,and my meds... with not enough left over for very much  food.  I have adjusted to eating only 2 meals a day, with maybe a snack if I start feeling peckish.

I turned the TV cable account over to my sister because I don't  watch the damn thing anymore...EVER.  And she buys her own food.  (And forgets to ask if I need anything...)

Comment by Pat on February 28, 2015 at 9:36am
Felaine, your summation on carbs is 100% correct!
Comment by Idaho Spud on February 28, 2015 at 9:24am

I think you have it right Felaine.

Comment by sk8eycat on February 28, 2015 at 9:18am

Spud, there is a major difference between "simple" carbs and "complex" carbs. Fresh fruits and veg, whole grains, and the like are "complex" carbs, and are metabolized much slower than "simple" carbs (white rice, most breakfast cereals, refined sugars, anything made with white flour, and so on.)  If you stay with complex carbs as much as possible, and eat proteins and some fat...you should lose weight without feeling hungry...until it's time for a real meal.

Eating fatty foods sounds counterintuitive, but things like bacon and eggs are just fine any time of the day...or night.

Simple carbs are metabolized much more rapidly; they kick your blood sugar WAY up, and then it drops almost as fast, and you're hungry again. (Brown sugar is fine, if you need surgar in a recipe to give baked goods some "body." ) I've been using sucralose/ Splenda for 15 years in my tea, baked egg custard, and things like that.  Or you can go to the Splenda web site for some good recipes,

People are still taken in by "low fat" foods, and they don't do Jack Schidt.  It's the white bread in hamburger buns that are the main fast-food culprit...NOT the meat and cheese..

 

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