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Post by Deleted on Feb 20, 2015 18:11:28 GMT
For health reasons, I switched to eating grass fed beef, organic/humane raised pork, free range locally bred chicken eggs (but not bird meat), some fish. For best healthy cooking technique I use cast iron skillets for stove top cooking.
However, I had to learn, teach myself, how best to "season" a cast iron skillet, so's to be able to cook without food sticking to the surface of the skillet, and to limit somewhat, the amount of whatever oil, grease, fat, etc., needed to accomplish this. Many cast iron skillets come "pre-seasoned" at the factory, but I'm not real sure what that means, so starting at that point I scrub down the skillets with a cleaner (dish soap I use, some use oven cleaner) and a stiff plastic tined brush, and scrape, a lot. Then I oil the skillet, inside and out, and set in a 250 degree oven for an hour or so...being careful to remove with a hand pad or oven mitt. This seasoning start is just that, a start. After each cooking session, I will wash out the skillet with a milder dish soap and "any surface safe" sponge (they are readily available nowadays) and rinse thoroughly and wipe dry with paper towel (very important after washing is to properly dry) then reheat the skillet on a burner for a timed 15 minutes (on medium) then at the 15 minute mark I will apply a tiny drop of Avocado oil to the pan and spread all round with a folded paper towel (the pan is real hot) and, not adding any more oil, continue swiping with that paper towel the outside and bottom of the skillet. And after so many times using that skillet and the re-seasoning process afterwards, my cast iron skillets cook/sear/and warm all and everything I cook to eat, with an even and controllable cooking doneness.
Sometimes going back into history to grab a cooking technique ain't a bad thing....how do you all season your cast iron skillets? j
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ronzo56
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Post by ronzo56 on Feb 21, 2015 1:49:55 GMT
Cast iron is a great way to cook, but my pappy told me to only rinse and scrub with water and wipe the pan with a towel or paper towel. Then oil and heat it up. Never soap, it takes off the layers of seasoning. But hey, my ancestors were the 49ers of the Old West. What the hell did they know? They only bathed once a week at best. Julia Child called them the Teflon pan before Teflon was invented. I love to sear roasts in them before they go in the oven. Steaks are great too.
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Post by Deleted on Feb 21, 2015 21:51:12 GMT
Cast iron is a great way to cook, but my pappy told me to only rinse and scrub with water and wipe the pan with a towel or paper towel. Then oil and heat it up. Never soap, it takes off the layers of seasoning. But hey, my ancestors were the 49ers of the Old West. What the hell did they know? They only bathed once a week at best. Julia Child called them the Teflon pan before Teflon was invented. I love to sear roasts in them before they go in the oven. Steaks are great too. On some cast iron cooking blogs, that is the preferred way of getting the pan ready for the next cooking session. But, I just can't drop a fresh, room temp. piece of beef onto/into a surface that has not been cleaned of the previous cooked item. I usually take a metal pancake flipper and using it's edge, scrape the pan free of baked on stuff, while the pan is still hot from that cooking session. Then wipe the accumulated bits and oil/grease off with that paper towel. CVS has a "Basic" dish soap that is very mild and has a minimum of chem's in it...so a little squirt of that and a sponge and rinse. After the new oil is applied and "cooked" for 10 minutes or so...the pan is ready to cook again....I gotta clean it, as little as possible, I know, but I gotta.....j
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ronzo56
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Post by ronzo56 on Feb 21, 2015 22:15:12 GMT
I understand. When mine get's to certain point I do the same. I can hear my Dad yelling at me down from above, but it just tastes better. I always use it to sear the meat for pot roast before it goes into the slow cooker. Really gives it a richer flavor.
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Post by PinkFloyd on Feb 21, 2015 22:16:05 GMT
You have to salt the pan..........
Fire in a cupful of salt and heat the bastard to the hottest temp...... cook the salt AND scrub the salt around the pan....... lose the salt and then burn some vegetable oil into the pan....... that's the classic method of seasoning a pan.
Mike.
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ronzo56
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Post by ronzo56 on Feb 21, 2015 22:56:52 GMT
You have to salt the pan.......... Fire in a cupful of salt and heat the bastard to the hottest temp...... cook the salt AND scrub the salt around the pan....... lose the salt and then burn some vegetable oil into the pan....... that's the classic method of seasoning a pan. Mike. Thanks for that tip. Makes sense. I'll try on a pan I got at a garage sale. It was really a mess and I just left it in my garage. It would be great to use it as it looks like it was made back in the 1930's. Heavy as hell.
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Post by Deleted on Feb 22, 2015 4:21:22 GMT
You have to salt the pan.......... Fire in a cupful of salt and heat the bastard to the hottest temp...... cook the salt AND scrub the salt around the pan....... lose the salt and then burn some vegetable oil into the pan....... that's the classic method of seasoning a pan. Mike. Yep...that technique was alluded to in some of the "seasoning" blogs I ventured into. That salt scrub works great to get the factory seasoning off the pan, then the hot oil seasoning can take effect, and builds a nice "sheen" when oiled and heated after each cooking session. Some of the folks, instead of salt scrubbing the pan, used oven cleaner to clear off the factory seasoning. I've never been able to get a non-stick surface without oiling the pan first, but it does the deed, so no regrets on how I got from there to here. BTW...I get grass fed sirloin from a local butcher that is a bit of an anomaly to me. It's fresh cut for me, a 2+ pounder and after I cut out five 7oz. steaks from it, each about 3 inches thick, I'll take one of 'em and cut some of the fat off the sides, but not too much, then I grease the hot pan with that fat, and after previously letting the steak get to room temp (especially the frozen ones), rub it down with hard crystal salt and pepper and oil it with just a tad of Avocado oil and drop into the hot liquid fat. Cook 1 minute on each side and ends, and because of their thickness, then place in a 375 degree countertop oven for 5 or 6 minutes. Out of the oven, let stand covered while veggies are steaming. This a low carb meal for my needs, so no potato or bread. Basic stuff. Now, the anomaly that I alluded to above is that I've previously chosen steaks that have "marbling", streaks of white-ish fat thru it...so's to be more delicious and tender. But, these Sirloins have little to no marbling, yet, without any tenderizing or marinating...just how I said I set it up above....the steaks come out medium rare and with my excellent knife set of steak knives sharpened for each meal, I can slice paper thin slices that just melt in the mouth. Even a line of thin sinew melts in the mouth like a liquid. It's got to be the butcher's beef rancher that provides the best beef I've ever had. I think cooking the beef in the beef fat also helps one to digest the meat protein better...the need for high quality grass fed beef fat to metabolize the devoured meat. Gawd, am I hungry now...but it's almost midnite here. Bummer...j
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Post by ronzo56 on Feb 22, 2015 6:42:00 GMT
johnsan, Did you read about the latest recommendations from the Dietary Guidelines Advisory Committee ? More or less they said the low fat high carb diet that has been advised since 1980 is upside down. Data has shown that it has INCREASED heart disease, stroke, and Type 2 diabetes for most people. They dropped the fat restriction and now want people to cut back on refined sugars. Several heart research groups criticized them for keeping the saturated fat limit in as research doesn't back it up. And cholesterol in foods is no longer a concern. Seems a higher fat and protein diet, low carb, especially refined sugar is the healthy diet. One researcher said that by removing fats and replacing them with sugar made us fatter and sicker. I remember when my Dad's doctor told him to lay off the meat and butter and use margarine and eat more carbs instead. His lipids went in the wrong direction, LDL was high and his weight ballooned to 260. He died of a stroke at 64. Don't blame his doctor, that was the wisdom at the time. Reminds me of Woody Allen's Sleeper. He wakes up 200 years in the future and they give him an ice cream sundae to help him regain his strength. A while back I started to cook French food almost exclusively. Both my wife's and my LDL cholesterol went down below 100. My doctor couldn't believe it, and still wanted me to go back to the diet I was on that had my lipid profile in the dangerous range. I didn't. Keep on it. Last check he was pleased as my lipid panel looked good, LDL 93! Your diet may be saving your health.
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Post by Deleted on Feb 22, 2015 14:21:40 GMT
johnsan, Did you read about the latest recommendations from the Dietary Guidelines Advisory Committee ? More or less they said the low fat high carb diet that has been advised since 1980 is upside down. Data has shown that it has INCREASED heart disease, stroke, and Type 2 diabetes for most people. They dropped the fat restriction and now want people to cut back on refined sugars. Several heart research groups criticized them for keeping the saturated fat limit in as research doesn't back it up. And cholesterol in foods is no longer a concern. Seems a higher fat and protein diet, low carb, especially refined sugar is the healthy diet. One researcher said that by removing fats and replacing them with sugar made us fatter and sicker. I remember when my Dad's doctor told him to lay off the meat and butter and use margarine and eat more carbs instead. His lipids went in the wrong direction, LDL was high and his weight ballooned to 260. He died of a stroke at 64. Don't blame his doctor, that was the wisdom at the time. Reminds me of Woody Allen's Sleeper. He wakes up 200 years in the future and they give him an ice cream sundae to help him regain his strength. A while back I started to cook French food almost exclusively. Both my wife's and my LDL cholesterol went down below 100. My doctor couldn't believe it, and still wanted me to go back to the diet I was on that had my lipid profile in the dangerous range. I didn't. Keep on it. Last check he was pleased as my lipid panel looked good, LDL 93! Your diet may be saving your health. Absolutely! A1c #'s came down from 8.2 last Feb to 6.0 5 months later, because I stopped that old diet of high carb's and low meat/fats! I was killing myself thru the wrong diet! I had triple bypass surgery 14 years ago...no symptoms now except some flutter that they burned a scar into my heart to stop (Ablation procedure). I also lost 23 pounds since last Feb and now can't pinch any fat on my stomach (Dr.'s test for obesity nowadays). I just watched "Sleeper" the other day. How ironic, eh? "Annie Hall" also. Woody's sly commentary on life (sociology) embedded in silly humor and his popularity! "Mark's Daily Apple" is one the websites that started my turnaround from the high carb diets. His treatise on why grains are bad for ya, got me to thinking. Not only glutens, but "lectins"....the plant's natural "save it's life from extinction" defense....makes animals sick if they eat it!! Heard of frogs colored orange and black denoting to animals that would think of eating it, that by it's color, it's POISON, dudes! Well, grains are more insidious as their "poisons" are embedded in their granules...wreaking havoc on the intestines and finally causing all manner of crap to hit the fan, so to speak! A really good website to check out! So, found a stick of grass fed, hand milked, smoke cheddar at my "main stream" grocery store yesterday and the overweight, out of shape, lady manager of that dept. "was all ears" as to why I was excited to find this product on her shelf. She's going to investigate what I was all about! Word of mouth type stuff. My Cardiologist, big time guy at the hospital I go to, made me his "patient of the day" for my improvement over the past year this past Thursday. Yes, quite a change from the past suggestions on how to eat! Live long and prosper, all! j
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ronzo56
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Post by ronzo56 on Feb 22, 2015 14:35:30 GMT
I think at some point they will drop the saturated fat limits as well. We are still cavemen after all. If grains are so good, why are so many people allergic to them? The complex ones in moderate amounts are probably OK. I read a quote from a cardiologist that he would rather see his patients eat bacon and eggs and skip the toast.
Live long and prosper indeed.
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Post by Deleted on Feb 22, 2015 14:59:11 GMT
I think at some point they will drop the saturated fat limits as well. We are still cavemen after all. If grains are so good, why are so many people allergic to them? The complex ones in moderate amounts are probably OK. I read a quote from a cardiologist that he would rather see his patients eat bacon and eggs and skip the toast. Live long and prosper indeed. ronzo56...if interested, check in on Weston A Price website sometime. I'll leave it at that. Thanks much for the comments...and btw, Jacques Pepin has got me hooked on his tv show.... j
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Post by jc on Feb 22, 2015 15:42:13 GMT
You guys are making me feel very guilty indeed Despite the VERY healthy food Mrs cj cooks for me I do have a terribly sweet tooth and consume waaaaaay too much refined sugar With heart disease strong on both my parents sides of the family I should be cutting down, radically!
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Post by Deleted on Feb 22, 2015 16:30:35 GMT
You guys are making me feel very guilty indeed Despite the VERY healthy food Mrs cj cooks for me I do have a terribly sweet tooth and consume waaaaaay too much refined sugar With heart disease strong on both my parents sides of the family I should be cutting down, radically! CJ! Wha's up? I am the original "sweet tooth" guy! But, I found that honey does not raise blood glucose levels and is a natural food. It must be pure honey and if possible organic honey. Stevia, I've found, is a great tasting natural plant based sweetener. And, "CAUTION", any sweetener with Aspartame in it, you know the brand names, caused my blood glucose to spike! So, I use natural sweeteners like honey, Stevia, and Agava. Interesting that I eat a couple of squares of 70% Cocoa dark chocolate for it's health benefits each day....AND...I really can "just" eat 2 squares, people! LOL! Hope you investigate for "your own particular needs", cj. Good luck! j
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Post by Deleted on Feb 22, 2015 20:30:19 GMT
Hi Chris Just do it ! Around 7months ago I was diagnosed with Type 2 Diabetes. I went on a crash diet and lost 4" around the waist. Before that I was over 100kG. Imagine my surprise on Wednesday at Hospital Pre Admission for the Prostate operation when I weighed in at 81.6kG My blood sugar level is now normally under 6, and as low as 4.9 and 5.When in error , they gave me custard, fruit juice and jelly at a couple of meals on the same day, it did spike to 9 though. The next morning it was back to 7.2, then next daily reading it was back way down again.
Regards Alex
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Post by Deleted on Feb 22, 2015 22:15:53 GMT
Hi Chris Just do it ! Around 7months ago I was diagnosed with Type 2 Diabetes. I went on a crash diet and lost 4" around the waist. Before that I was over 100kG. Imagine my surprise on Wednesday at Hospital Pre Admission for the Prostate operation when I weighed in at 81.6kG My blood sugar level is now normally under 6, and as low as 4.9 and 5.When in error , they gave me custard, fruit juice and jelly at a couple of meals on the same day, it did spike to 9 though. The next morning it was back to 7.2, then next daily reading it was back way down again.
Regards Alex
Good words Alex, spoken from the heart. j
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ronzo56
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Post by ronzo56 on Feb 23, 2015 1:07:03 GMT
Hi Alex, Wow that was fast! Glad to see you back mate. Take care and follow the doctors instructions. Cheers, Ron
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Post by ronzo56 on Feb 23, 2015 1:42:03 GMT
I think at some point they will drop the saturated fat limits as well. We are still cavemen after all. If grains are so good, why are so many people allergic to them? The complex ones in moderate amounts are probably OK. I read a quote from a cardiologist that he would rather see his patients eat bacon and eggs and skip the toast. Live long and prosper indeed. ronzo56...if interested, check in on Weston A Price website sometime. I'll leave it at that. Thanks much for the comments...and btw, Jacques Pepin has got me hooked on his tv show.... j Yes he and Julia Child used to do a show together. I'll never forget the one where she wears a fire hat and puts out a flambé with a fire extinguisher! Interesting website. Not too far off from were the recommendations seem to be heading. They have to do it in baby steps or they would look like fools. As to sugar, I have managed to cut out the sodas at last. I used Agave syrup when possible as it has a low glycemic index. Not supposed to cause blood sugar spikes. Mostly I am just trying to eat real food. I don't always succeed, I try. When I can do it consistently I lose weight, sleep better and have more energy. Trouble is where I live we have a fast food chain every 200 meters! And cooking takes time, which with my job I don't always have a lot of it to spare. Oh, and BTW, Julia ate French cooking, meats, eggs, butter, foie gras, cooked with fat etc. she thought all this low-fat high carb stuff was nonsense. She lived to be 91. No heart disease, her kidneys just wore out.
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ronzo56
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Post by ronzo56 on Feb 23, 2015 2:08:28 GMT
You guys are making me feel very guilty indeed Despite the VERY healthy food Mrs cj cooks for me I do have a terribly sweet tooth and consume waaaaaay too much refined sugar With heart disease strong on both my parents sides of the family I should be cutting down, radically! I can relate. I fight like hell every night not to go for that scoop of ice cream. Sometimes I fail miserably, especially after I break a 3 TB hard drive! A piece of good chocolate seems to do the trick most times.
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Post by Deleted on Feb 23, 2015 2:42:32 GMT
Jeez, I keep coming back to this thread...I guess, because this topic is always on my mind. I've seen a great deal of positive results eating fresh grass fed cow dairy products...not goat, I'm allergic to that. I found that since I stopped eating a bowl of cereal late, around 9pm (I was hungry..)and switched to plain natural yogurt with honey, Stevia and vanilla in it, my fasting glucose #'s are lower, for one, and two, I weigh less each morning. Funny that previously, I had to replace my analog dial type bathroom scale with a lighted digital one....because my belly was sticking out so far, I couldn't read the dial on the scale...big LOL! Glad those days are behind me that used to be in front of me....
Weston A. Price makes a lot of sense to me and I started taking his recommended fermented Skate liver oil in caps between meals. A Skate, if unknown, is a ray like looking bottom dwelling fish, usually thrown back in the ocean by fishermen as there is no commercial value to it for food. But, the Skate liver oil is a tried and tested good for healthy fish oil. Not cheap in the capsule form, but when taken regularly is said to free the Pineal gland (up in the back of the brain and controls all glandular function) free it from calcium build-up and gets it fully active again...I hope they are right.
I also rid my diet and personal menu's of soy anything, even the hidden soy in commercial products. Good idea to look up on the internet all the names for MSG...like "natural flavor" additive. There's a ton of 'em. Soy is a big no-no for me. If I use mayo I use Hain brand Safflower oil mayo...definitely not Canola (rape seed)oil. Interesting tale or story of Canola oil, it's name and history....yeesh. And now that I've freed myself from sugar, corn syrup, molasses, fruit juice, sweet veggies (peas, carrots, corn), etc., and found replacements...I'm fine and so is my sweet tooth.
To be continued I guess....j
Seems like Mark's Daily Apple has gotten more commercial since I last visited...but, even though I'm not a total follower of the "Paleo" diet, there is still some good info on his site...like sourdough bread, because of the fermentation process, may be less harmful to the gut than plain bread. Sourdough bread is delish..
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Post by Deleted on Feb 23, 2015 11:38:16 GMT
To the best of my knowledge I've never tried grass fed beef; it's supposed to taste great I understand.
To the best of my knowledge, I never eat any kind of margarine.. unless to be polite when staying over with friends or relatives. I hate it when we have guests staying over and we know they prefer margarine-type low fat spreads... so I buy whatever brand it is I know they use. Then they see butter on the table; 'Ah... butter!'. They help themselves to butter, and leave us with the unused tub of crappy grease.
I have been a very low sugar user for some time, having hooked into a lo-carb regime some years back. Currently, however, I've become re-hooked on potatoes and the odd piece of toast for breakfast. I must get out of this habit. Need to lose some belly before holiday early June.
I was having breakfast at a motorway services a few years back and they advertised a lo-carb breakfast... which I ordered. The young girl serving me looked at the breakfast and appearing concerned asked 'did I want toast with that?'. 'No thanks'... 'OK, would you like to swap your mushrooms for baked beans?'. She just didn't get it.
Derek
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Post by Deleted on Feb 23, 2015 11:57:37 GMT
Hi Derek,
I think our bodies, when healthy can put up with or metabolize if you will, the odd bit of carbohydrate or sugar, but as you say the need to lose weight may signify we've slipped back into bad habits and feel the need to stop altogether. Add in the fact that sugar, like nicotine, is one of the most seriously addictive substances on the planet. Sugar cravings are there for a reason...it's called continuous profits, like nicotine in ciggies, continuous profits from continuous purchasing. There's a game afoot and we have to be concerned whether or not we want to or need to play in it.
Some of the info out there, like the Skate liver oil I mention above, is introduced for a reason...someone sometime tried the something and it works. Scandinavian's/Vikings...1/2 of my heritage (1st generation here in the States) were known to have a barrel full of fermenting cod livers outside the abode, ready to be plucked from the barrel and devoured for it's health sustaining properties. Skate livers have been found to contain even more of certain health giving substances. So, what may seem as "off the wall", or "way out there" can be our shared heritage that has been lost in our technologically advanced? present day. I think, for us in the States it's even more critical because we may have been pushed away from our European heritage to the point where we don't even know where grandma or grandpa used to live in the "old country", let alone what they may have applied from nature in their own specific environment in Europe, to cure ills and to maintain.
Info and self-awareness go hand in hand when trying to get and stay healthy nowadays, I think.
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Post by Deleted on Feb 23, 2015 12:15:59 GMT
I reckon we have sugar cravings for good reason. Before man became civilsed the only sugars available were honey or fruit. Honey is hard work and risky to gather! Fruit is largely seasonal, usually in abundance in the autumn, so it would have been useful to be programmed to gorge on fruit in order to stoke up for the winter.
If our only source of sugar was fruit, just how much fruit could a person eat in one go? I would struggle to eat 2 apples. How many blackberries could one eat, straight off the bush? But refined sugar? Particularly when combined with starch, fat and salt (doughnuts?), now there's a problem.
Eating out last Friday night I ordered the 16oz 'gourmet' pure beef burger, but swapped my fries for salad and I didn't eat the bun. It was good. I was full but not that 'stuffed' full you get with bread and potatoes. See? I can do it if I try.
I like your take on skate /skate livers etc. and the lost food heritage.
derek
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Post by Deleted on Feb 23, 2015 12:45:03 GMT
I reckon we have sugar cravings for good reason. Before man became civilsed the only sugars available were honey or fruit. Honey is hard work and risky to gather! Fruit is largely seasonal, usually in abundance in the autumn, so it would have been useful to be programmed to gorge on fruit in order to stoke up for the winter. If our only source of sugar was fruit, just how much fruit could a person eat in one go? I would struggle to eat 2 apples. How many blackberries could one eat, straight off the bush? But refined sugar? Particularly when combined with starch, fat and salt (doughnuts?), now there's a problem. Eating out last Friday night I ordered the 16oz 'gourmet' pure beef burger, but swapped my fries for salad and I didn't eat the bun. It was good. I was full but not that 'stuffed' full you get with bread and potatoes. See? I can do it if I try. I like your take on skate /skate livers etc. and the lost food heritage. derek Well the other half is full Italian and you know Italians and starchy pasta...so maybe we shouldn't follow ALL of that heritage...eh? But, you are right on about the side dishes in a meal. I wonder if potato and appetizers like bread/buns are put together for a reason....like profits, again? Customer fills up on the starches (cheap to the proprietor) and doesn't have as much room in the stomach for the expensive smaller portion main course? Do I see a conspiracy around every corner, maybe..but then "wondering why?" ain't a bad thing, is it? Too many familiarities of life...why? I try to make it fun..."Now why do we continue to do this and that?", he says in a deep baritone. And then seriously, I visited a convalescent center to see an old friend and help him with some of his correspondences and maybe some of those really sick, body and mind, people living their last days there (so sad) could have eaten better...I say that reluctantly because it is so sad to see/hear people drugged and rambling on incessantly with no hope of getting better, and I don't wish to presume. But, I fear for myself...and I know that experience was a motivating factor for my seriousness in getting my scheissen together. Bon appetite...in moderation, maybe? One of the "slogans" on Mark's Daily Apple" website and Paleo diet..goes like this: Live a long and healthy life, then drop dead! No long term illness to have to struggle thru...just here one minute then gone the next. We're going anyway...I'd like to get to that point as healthily as possible....j
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Post by jc on Feb 23, 2015 16:12:26 GMT
Hi Chris Just do it ! Around 7months ago I was diagnosed with Type 2 Diabetes. I went on a crash diet and lost 4" around the waist. Before that I was over 100kG. Imagine my surprise on Wednesday at Hospital Pre Admission for the Prostate operation when I weighed in at 81.6kG My blood sugar level is now normally under 6, and as low as 4.9 and 5.When in error , they gave me custard, fruit juice and jelly at a couple of meals on the same day, it did spike to 9 though. The next morning it was back to 7.2, then next daily reading it was back way down again.
Regards Alex
Yes I should, in fact I did last summer! Just by not eating "naughties" I managed to drop 6kg in 3 months, that put me very close to my 70kg ideal weight. Unfortunately winter is always more difficult and I've gained the same amount back. Today I start again... Alex, your efforts there are very impressive and I'm sure you feel a lot better for it. Can you imagine heaving around that extra weight after your spine operation I always assumed you were on the tall side which makes you very light now. Even in my fit, sporty days I was a 68kg short arse but I do have "heavy" bones. Keep up the good work!
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Post by jc on Feb 23, 2015 16:16:48 GMT
Interesting that I eat a couple of squares of 70% Cocoa dark chocolate for it's health benefits each day....AND.. .I really can "just" eat 2 squares, people! LOL! Naaaaah, for me that is impossible! It's either total abstinence or the entire bar
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