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Food!

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Discussion Forum

A fried alga that tastes like bacon

Started by Ruth Anthony-Gardner. Last reply by Idaho Spud Jul 20. 6 Replies

Beware of Brassicas

Started by Ruth Anthony-Gardner. Last reply by Plinius Jul 16. 6 Replies

Avoiding Food Waste

Started by Ruth Anthony-Gardner. Last reply by Joan Denoo Jun 27. 17 Replies

Timers

Started by Idaho Spud. Last reply by tom sarbeck Jun 26. 16 Replies

Pretty Damn Good Potato Salad.

Started by Daniel W. Last reply by tom sarbeck Jun 17. 5 Replies

Beer, Beer, Glorious Beer!

Started by Loren Miller. Last reply by Daniel W Jun 14. 77 Replies

Happy (belated) Pi Day! (3/14)

Started by Grinning Cat. Last reply by Idaho Spud Mar 14. 19 Replies

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Comment by sk8eycat on November 30, 2014 at 4:20pm

Fats are NOT nearly as harmful as refined carbs, nor is brown sugar.  It tasted funny in drinks...I have used Demarara sugar, when we cat get it....it's not as strong-tasting as regular brown...almost tastes like white.  I sometimes combine it in my tea, 1/2 tsp each, with sucralose just for flavor.

Too bad you can't get him to switch to multi-grain bread with sunflower seeds and nuts.  IMO it tastes better than white bread.  An occasional southern-style biscuit or two is okay.  Same for the best dark chocolate, maybe once a week or so. But just one or two squares.

The point is not to pig-out on any one thing, nor to deprive yourself completely.  But your DNA controls everything...  White/refined carbs make insulin levels go up and down like a yo-yo, demanding more carbs, and eventually make the system insulin-resistant.

I'm still trying to figure out why my blood glucose doesn't need Glucotrol (an insulin booster) anymore, but the same sort of thing happened 30 or 40 years ago when my thyroid was only working at 9% efficiency.  I took Thyrolar for almost 10 years, and then stopped, and everything was normal, and stayed that way.  (Well, I do have a "baby goiter" now, but it doesn't seem to be growing, so....I'm leaving it alone.)

Comment by Pat on November 30, 2014 at 4:02pm

Felaine, your statement about the Pima people reminds me of my grandparents (grandmother was born during Grover Cleveland's 2nd term). She saw Orville Wright fly his flying machine, lived through WWI, the Great Depression, WWII and watched Apollo 11 land on the moon. Being able to "afford" white bread and processed food was a sign that you were no longer dirt poor, and had access to some of the "finer" things. That's what the advertisers told her generation and my parents' generation. Considering what they went through, it's not surprising they bought into it, and raised us to accept it.

Comment by sk8eycat on November 30, 2014 at 2:44pm

But he does have heart problems, right?  Does he check his blood glucose ever?  Use brown sugar on the oatmeal?

There are so many different factors involved....goes back to the time when humans were mostly hunters and gatherers, and the body had to store carbs as fat to tide people over during times of shortage and famine.  We still have those bodies....we haven't evolved fast enough to keep up with our current diets.

One of the most fascinating studies has been on American Pima Indians....they did not start to become obese until things like white flour became affordable....about 100 years ago.  Now almost all of them are obese to a certain extent, and have Type 2 diabetes.  Same for African Americans....house slaves were usually always chubby or fat because they worked in the kitchens, and ate what the massas ate.  Field hands had a much more limited diet, including whole grains....

It also depends on where your ancestors of 20,000 years ago lived....Northern latitudes, or equatorial...

Very complicated.

Comment by sk8eycat on November 30, 2014 at 1:33pm

It's not just sweets...it's ALL simple (refined) carbohydrates..... especially white flour.  And heredity that goes back thousands of years.

Comment by Pat on November 30, 2014 at 12:19pm

Thank you Daniel. I had not heard of Michael Pollan before you mentioned him. Just got done reading "Food Rules" on my kindle. Well worth the cost of downloading it.

Comment by Randall Smith on November 30, 2014 at 7:20am

Daniel, I've read several Pollan's books. They're great! Confirms what I've been eating all these years works wonders.

Spud, Ball jars are made just "down the road" from me in Muncie IN. Ball State U. gets poked fun of for its name. Home of David Letterman and Garfield! I think PAT is right in his "educated guess", but I don't can.

Felaine, you should be proud of yourself. I've never been there--overweight--which is surprising, being I love sweets. Good genes, perhaps.

Deidre, thanks for the scone recipe. Maybe someday.

Comment by Pat on November 29, 2014 at 3:32pm

Spud, I don't know if it's harmful or not. Bear in mind, the following is speculation on my part.  However, I do can and preserve food, so it's somewhat of an 'educated' guess.

If you're putting the food in a canning jar and vacuum sealing it, you probably still have some oxygen in it. Oxygen can promote growth of bugs and pathogens. If you put an oxygen absorber in it, this will probably help tremendously, since the only gas left will be nitrogen. I have a Food Saver vacuum system. Even if I have vacuum packed dry food, I'll still put in the freezer to stop the growth of anything that may be left inside.

I even did this with the food I dehydrated from the garden years ago (before the ex-wife left the home built dehydrator I made, the size of a refrigerator, exposed to the elements where the wood rotted and snakes, possums, and wasps made their nests. Gee, sense any hint of bitterness on my part?)

Comment by Idaho Spud on November 29, 2014 at 2:43pm

I've been sealing some dry food in Ball canning jars, and I noticed a strong odor when first opening the empty jars.  I assume it's the seal out-gassing something, but I can't find any information on it.  Does anyone know if it's harmful?

Comment by Deidre on November 29, 2014 at 1:08pm

Greetings all. I made scones a few days ago, to take to friends as treats. (and keep some for me too) ^_^

First time I've ever made them, I followed a recipe from Food Network's Alton Brown. I learned what 'cut in butter' means. lol I never knew that. Make sure your butter is cold, and I used a mixer on low but probably would work even better with a pastry maker. But, I don't own one of those.

Here's the recipe:

http://www.foodnetwork.com/recipes/alton-brown/scones-recipe.html

Double the recipe if you want more than a dozen.

Comment by Daniel W on November 29, 2014 at 10:13am
Chris that sounds like a great story!

Pat the "eat real food" mantra has also long been a concept promoted by food author Michael Pollan in "food Rules". His books changed what I think of learning history, much more interesting and dynamic than I learnrd in school. if you haven't read them already, I do recommen Pollan's books.
 

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