OT - Modern Nutrition - (changed from the slanderous Damn that JB subject line)

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On 10/09/2014 02:09 AM, Robert Green wrote:

Hi Robers,
HA! Yes and no. I had to teach myself to cook after I got inducted into the pin cushion club. And, you are right about the stay-at-home moms being under appreciated.
I have to laugh at my brother-in-law making fun of the work involved in cooking: "Hand me the can. Hand me the can opener. Look, I am a cook!" Course, his wife sucked as a cook, so he may have not been making that much fun of her.
Thing is, the time it takes decreases as you get better at it. You also find yourself cooking and freezing, like your grandmother use to. Out of the freezer, into the microwave is your new fast food.
And, when something you have cooked brings joy to one of your loved ones, it ceases being a chore and BECOMES A PASSION. My wife tells me four or five times how good a cook I have become during a meal. And even if she shut up, the sparkles from her eyes gives her away. As, I said, it becomes a passion.
When you cook, it is also important to eat with your loved ones (friends, family, tribe, etc.). It affected us more that we ever can realize.
Here is some incredibly fast food you can make. Faster than ever pealing the wrapper on a TV dinner:
Take your favorite cheese, liberally sprinkle onion power on it, heat it in the microwave (you can melt or cook it, I like it both ways). Serve with a garnish of cherry tomatoes.
Not all meals you prepare have to be labor intensive. (My primal Moussaka about kills me to prepare. But you should see my wife's eyes sparkle.)
-T
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Boy are you heading for a diaper wearing, mouth-drooling hell, Cheerios junkie! (-: Taxpayer tells us so and he's my go-to wannabe endocrinologist slash nutritionist on the web. I go to him when I need a hearty belly laugh.

Sounds yummy. Sometimes we try new recipes that after one bite brings up the question: Chipotle or Panera's? And that recipe is sent to the shredder never to be seen again.

Sweets? Oh, surely you know that's the direct path to sitting in puddle of your own whizz, wishing you had eaten nothing but a paleo diet. <GRIN>

My wife and I were talking about the living facility her folks live in and how their dietician struggles with providing variety to the residents who want it and repetition to the folks who would have meat loaf, peas and potatoes every day, if they could.

U betcha.

Talent needs appreciation and it's good that you appreciate that. I remember a friend who had a near nervous breakdown because her family so severely criticized her attempt at something new. "If you don't like it, you can learn to cook for yourselves." They learned to keep their comments to themselves, instead.

I may not be the better cook, but I am the main one since I am retired and she's not. I can, however, do breakfast and omelettes to a T. Been cooking eggs since I was 14. Did a stint in college as a short-order cook, too. Hint, never be the first customer of a hash joint. Let that grill season a bit first and let someone else eat the grill cleaner residue with their food.
--
Bobby G.



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On 10/11/2014 07:56 PM, Robert Green wrote:

A cook told me a long time ago to say "If you don't like it, there is a McDonalds on the way out of town!"
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On 10/11/2014 10:56 PM, Robert Green wrote:

I was at the gas station last evening. I saw a 50-year-old guy struggle to get his big fat ass out of his car for a good 30 seconds so he could pump some gas. Was that you?
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Ed Pawlowski wrote:

A lot of barbecue sauces have that effect. My wife was a diabetic and had to be careful. She visited one of her friends and discretely asked about what was on the menu. Her friend said no problem, her dad was doing a barbecue. I guess there was meat someplace under the gallon of Kraft's finest high fructose corn syrup.

Yeah, the word gets around.

North Carolina is pretty safe. Eastern Kentucky is okay but as you head west they start adding stuff to the sauce. My experience is similar. I grew up in upstate NY where a barbeque was something you threw a burger on. It's a long story, but my future wife, her brother, and I wound up stranded in a small Kentucky town after he totaled the car. Looking through the phonebook for order out we saw 'Jody's Barbecue' or somesuch. Called them up and asked if we could get some delivered. Ol' Jody said it wasn't ready yet. When we asked how long before it would be ready he said about two days. It was an real pit barbecue and I don't think he'd rolled the hog into the pit yet. Ot was worth waiting for even if we had to get by with motel food until it was ready.
Then there's the Brunswick Stew that you sometimes find in the barbecue joints. The only recognizable component is the corn but it sure is tasty. And slaw, gotta have slaw.
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On 10/11/2014 07:57 PM, rbowman wrote:

Hi Rbowman,
"Was a diabetic"? Did the Lord take her home?
All those sauces are loaded with sugar. Some are loaded with Liar's glucose (maltodextrin) which has a higher glycemic index (110) than does glucose (100).
I call Maltodextrin "Liar's Glucose" because it is a long strand dehydrate of glucose molecules that explodes into pure glucose in your mouth and its proponents got Big Gov to let them out of declaring it a carb/sugar on our labels.
Another funny in our label laws, you can have 0.99 grams of carbohydrate and call it zero. You will notice on these labels that the serving size is wild. So if 4 oz of something says 0 carb and servings per container is 200, you can bet that 4 oz of something has 198 grams of carbs in it.
Make your own rub! Garlic, onions, garlic, peppers, garlic, paprika, garlic. Have a blast! Oh, don't forget the garlic!
You buy the best peppers at the Mexican supermarkets. Best prices too. And not coated in sulfites.
-T
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Todd wrote:

Yeah, I take my chicken straight up. The exception are those skinless, boneless breasts. I stir fry them with whatever veggies are laying around to give them some flavor and get some far into the mix. They're often a good buy as far as protein goes but they're pretty dry and tasteless just baked.
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rbowman wrote:

You talking about battery chicken or free range chicken? Battery chickens don't even taste like chicken. Same with eggs. We eat mostly chicken, wild fish, free run turkey from farm.
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On 10/11/2014 08:18 PM, Tony Hwang wrote:

Hi Tony,
1++++++++
Taste the two side by side and the conventional chicken will make you sick. Conventional eggs are just, for the love of a better word, gross. They don't cook right either.
Had a shot at some duck eggs, but the cost for 5 about the save as 12 organic free range eggs.
Do you eat any of your turkey eggs? How are they?
-T
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Todd wrote:

No turkey eggs. Couldn't find who raises organic free range turkey. Now there are even hybrid turkeys they mass raise.... name sake food. We often eat cornish hens but they are somewhat expensive.
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On 10/11/2014 08:03 PM, rbowman wrote:

Hi Rbowman,
Chicken breasts are the bane of my existence. Well, may not, but...
I fry them in butter, parsley, basil, rosemary, thyme, and lots of garlic. Start skin side down, flip them. Then make a slip in the top and fill with butter and garlic.
After removing the chick from the pan, I saute onions and mushrooms in the drippings (maybe add some more butter), then I pour in heavy whipping cream and make a gravy to die for.
When I server the chicken breasts, I liberally coat with butter.
I usually don't buy chicken breasts. Sometimes though, the whole bird is on sale. I have my butcher hack it into frying parts and broth parts.
Skinless chicken drives me nuts. Since I don't eat hardly any carbs anymore, I need the fat. (My body switched over from being a carb burner to a fat burner about two years ago.)
Why am I getting hungry talking to you! :-)
-T
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Todd wrote:

No cholesterol problem specially with LPa? Type II diabete is very easy to prevent. A guy came to our store with type II, totally out of whack. sugar level running as high as 22, high cholesterol, high blood pressure, high liver enzyme count, not good at all. We helped him and now every thing is back to normal after about 7 months. His family doc. and specialist came to visit us wondering who is doing what to him. We just guided the guy wit good diet plan and a few different natural alternative supplement. My MIL was diabetic who live up to 92 without any serious issues. My SIL became type II like her mother. On medication which started not doing well keep increasing doses. My wife is not because she knowing her predisposition by gene, has been taking care of herself. We have same family doctor. He keeps saying to my SIL, "Learn from your sister", LOL! We always have balanced meal carb, protein, fat, no problem. Our typical breakfast? small bowl of cooked bean in maple syrup, strip of just bacon from farm, a free range boiled egg, organic banana(taste better). we try to avoid acid causing carb. never eats white bread in any form. Very seldom eat red meat. We never eat junk food. Never eat sugar laden so called dessert but eat organic apples w/o peeling. We don't drink cow mink either. We both have good bone density so far. I am 75 this month. No aches.pains Wife is 5 years younger, people some times think she is my daughter, LOL! yet.
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On 10/11/2014 09:58 PM, Tony Hwang wrote:

Hi Tony,
Allopaths make a lot of money off of "Treatments". They are loath to teach you how to heal yourself. Certainly my path to drug free was done with out them. They deliberately withheld how to go drug free from me and I did ask for it. I had to find out myself.
What is "LPa"?
Cholesterol is out and out medical fraud. There is no evidence whatsoever that serum cholesterol and heart disease are related in autopsy studies.
Be careful: white or brown make no difference to your body. They are both just a bag of sugar. "Healthy Carbs" are what caused my diabetes injury. There ain't no such thing as a "Heathy Carb", just more or less.
75? Do you the penguin walk yet when you get out of a chair? How about the cane shake thing down yet. "K-K-K-Kids these daaaaaays!"? Hope I am in your condition at 75. (I am pushing 60. Haven't decided whether to be a "Toothless Old Fart" or a "Curmudgeon" yet. Curmudgeon sound more fun. But I am starting to get the toothless part down.)
-T
--
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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Todd wrote:

LPa is (Lipid Protein a) which is worse than LDL. Actually ~80% cholesterol is made by our liver, rest from food and malfunctioning liver. LPa is very sticky like sugar , so when this is high, certainly it'll create circulatory problems. When talking about sugar(glucose) we have to keep in mind GI as well as GL. Brown rice is alkaline vs white being acidic. You know orange, tomato are acidic, apple cider vinegar, lemon are alkaline. Be careful when eating grape fruit, it interacts with certain drugs. You have Chia seed, amaranth, buck wheat, oat, certain nuts, seeds, they are all good. We don't eat peanuts. You lose L-Lysine amino acid in your body lowering immune strength. If you eat lots of peanut you'll have cold sore break out, that is an indication. Some cholesterol drug comes from oat. Ever heard of oat beta glucan? Cucurmin is very good antioxidant, anti-inflamatory. Wife is from multi generation traditional herbalists, Worked at hospital as RN/anesthesiologist, trained as a clinical iridologist. We once owned 4 health food stores since retirement. Only one now, because we use lot of alternative supplements ourselves, not as a money making business but to help people who need help. We don't care about profit but never incurred loss either doing it almost 30 years. We have regular customers near and far. Our goal is to help them understand what they are dealing with and present them with choices. When they need urgency to see a doctor we tell them so and what to ask when they see a doc or specialist.
Canadian government has a pilot clinic set up in Vancouver, BC where MDs, NDs clinical iridologist work side by side. While MDs waiting for test result, iridologist already knows what is going on ahead of doctors often surprising them. ND often outperforms w/o using prescription drugs. One ND working there is good friend of ours, doctor Moreno. When this pilot project is proven effective, they will open more of it across country. "For every disease human has, god allows a herb grow" "You are what you eat, all your medicine is in your food" My daughter is MD, she spent a year in SE Asia studying local folk medicine, she believes in natural alternative. My store does not sell some thing like Dr. Oz advertises on TV. Our store policy is tell me about your problem, we'll give you what will help you and we give detailed explanation with it. We helped lot of MDs, Dentists, Chiropractors, their family too, LOL! But we know our limit. We are not hungry for profit(selling any junk)
Also in Canada all natural supplements have government tested/issued products only carrying NPN(Natural product Number) This process is on going. Not like down there, anything goes, all kinda junks, even dangerous stuffs. I trained myself as CH under wife's help, she is also MH. One example, a retired dentist had soft gum/bleeding gum problem all his life. We solved his problem with 3 products. Tea tree oil tooth paste, Myrr gum, Co-enzyme Q-10 water soluble. Initially we did not know what he was, after he was well he told us he is retired dentist who couldn't help himself, LOL!
We had twin sisters going to university suffering great deal from IBD which will only progress for the worse towards Crohn's disease. They learned from us how to take care of themselves regarding diet and supplements. Their mom was physician, dad was pharmacist. Mom came to visit my wife to thank her, learning some thing from the other side. funny right?
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On 10/11/2014 11:41 PM, Tony Hwang wrote:

At one point in my search for drug free, I went looking for an herbalist. All I could find were allopaths. I had to find everything on-line. At least that path was available to me.
"And by the river upon the bank thereof, on this side and on that side, shall grow all trees for meat, whose leaf shall not fade, neither shall the fruit thereof be consumed: it shall bring forth new fruit according to his months, because their waters they issued out of the sanctuary: and the fruit thereof shall be for meat, and the leaf thereof for medicine."
-- Ezekiel 47:12 KJV
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Todd wrote:

We both still can stand up from chair with one leg.... No cane, No missing teeth yet either... We do have 3 yo rescued mutt we take to free run park twice a day year round. There we follow him around for upto 1 hour. That's it. Due to genetic defects in my kidneys I had x-plant in '96. Still Ok, new kidney working fine.
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On 10/11/2014 11:56 PM, Tony Hwang wrote:

Have a customer that runs a gym. Has all the physical fitness degrees,etc.. Told me that be best exercise he has come across, both physical and mental, is walking a dog.
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Todd wrote:

There's that too. I used to do fancier stuff when I was married or living with a woman. Now cooking isn't a chore for me but I don't get elaborate either.
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On 10/11/2014 08:05 PM, rbowman wrote:

Hi Rbowman,
I find myself throwing things together when I am eating by myself, but when my favorite patron is involved, I go for the gold (eye sparkles)!
-T
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Todd wrote:

Quick and dirty saganaki. There was a Greek place on Halstead in Chicago that made a big deal of that, flambeed it at the table and all that. I liked it but they could have skipped the drama on my account.
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