rolling nutrition nazis 2010

a new year for nutrition fascism

So psyched to get back home and on the nazi wagon!

http://pohdiskeleva.liftari.org/wp-content/uploads/2006/09/nazi_trash.thumbnail.gif

Is that a freegan taking a gingerbread swastika out of the bin?

also excited to get back home and back to normal. diet at parents' house not so bad right now, but somehow i'm doing a LOT more drinking, which is a very unexpected development.

trader joe's had 0 leafy green vegetables :(
must have missed a shipment bc of holiday?

root vegetables are hot in 2010

There is you'll agree a certain je ne se quoi oh so very special about a firm young carrot

oh, you make me blush, sir!

are you beet red?

you might want to arm yourself with a peeler.

wash that carrot first.

how much exercise should one be doing per day? i'm currently doing 20-30 minutes before the day starts but feel i should up it.

cardio or weights?

cardio

i'd recommend 45 minutes at least

cheers duke

Any NN tips for fighting a cold? Also, is it healthier to stay in or go out when you feel crappy? If I stay in I feel like I'm getting a deficit of fresh air, but if I go out I feel like I may just make myself worse.

Small NN victory yesterday: I stopped in Cold Stone Creamery to get a strawberry milkshake, saw that the smallest version was 900 calories, and walked back out.

sometimes I try to sweat it out but that usually only helps temporarily. I say take vitamins and rest as much as your schedule will allow, get lots of fluids and don't overdo it (or drink milkshakes).

if you do workout regularly, some light cardio can quicken getting rid of a cold

load up on the vitamin C, water, and sleep!

cutty otm

Man, I'm feeling good about myself (and feeling pretty good too) about avoiding any conspicuously processed sugar today. Just needed a place to tell people that. Peace.

my son, this is the place where you confess these feelings to us. go forth without shame.

except that i time i really wanted a kitkat and was made to feel v. shameful

can you explain what conspicuously processed sugar is?

this thread is for shaming too

i've always taken a daily vitamin, centrum...but someone told me that centrum type vitamins don't really do anything for you and are a waste of money...basically said you need to buy really expensive vitamins..

true/false?

yesterday's meals:

sweet potato and zucchini, steamed broccoli, and field roast vegan chili from whole foods. dinner: vegan duck curry at a thai joint.

lunch today:

chickpeas in a very mildly sweet and slightly sour sauce over rice, almond crackers with an herbed cashew and sun dried tomato spread. also: an apple.

no shame when you avoid sugar, shame when kitkat is your only option for a meal

heard this crazy dude dr ted on radio this morning say: drinking caffeine and working out over 45 min at a time both make your brain stress out and produce cortisol, aspartame turns into paint thinner in your body (i always heard it was wood alcohol is that the same thing?), men can drink alcohol, but it gives women breast cancer, etc.

any opinions on vitamin d? seen some paleos rec massive doses and its supposed to prevent colds, heart disease.

just checking in here:

where do the nazis stand on wheat bread? I've been told that ezekiel bread is basically the only kind I should eat, but I hate it.

ezekiel- the only kind of bread I should eat, it's not wheat obv.

on a mountain and the only thing to eat is cheese

ezekiel has wheat in it. it's a sprouted grain bread, which is better than a refined flour but nazis do not approve of wheat/bread at all afaik.

they make a wheat-free one, it's just a brand name

oh i have not seen that!

cheese is fine on a mountain

100% FLOURLESS • COMPLETE PROTEIN • WHOLE GRAIN BREAD GLYCEMIC INDEX: 36 Ezekiel 4:9® Sprouted Grain Bread is inspired by the Holy Scripture verse: "Take also unto thee Wheat, and Barley, and beans, and lentils, and millet, and Spelt, and put them in one vessel, and make bread of it..."Ez 4:9 We discovered when these six grains and legumes are sprouted and combined, an amazing thing happens. A complete protein is created that closely parallels the protein found in milk and eggs. In fact, the protein quality is so high, that it is 84.3% as efficient as the highest recognized source of protein, containing all 9 essential amino acids. There are 18 amino acids present in this unique bread - from all vegetable sources - naturally balanced in nature. Ezekiel 4:9® Bread is made from freshly sprouted organically grown grains, is naturally flavorful and bursting with nutrients. Rich in protein, vitamins, minerals and natural fiber with no added fat.

i don't know if it's sprouted though if that's what you were talking about, i just think i've seen it

um, that one has wheat! and it is sprouted! i've had it before.
maybe they have a wheat free variety, you are saying?

right, not that one. another one.

i have some rice almond bread in my freezer. it is kinda shit.

yeah i used to eat only sprouted bread, but i can't really afford it right now. its good if you toast it! the ezekiel brand (forget the name) makes wheat free bread, but its not sprouted and prob not as good for you imo. it doesn't taste like bread at all its sweat and sort of cake like?

also manna bread is awesome -> http://fitnessnyc.files.wordpress.com/2008/11/cinnanmon_date_manna_bread_productlarge.gif

meant "sweet" not sweat

i think sprouted bread is really good too. it has a lot more texture.

you can eat wheat bread if youve eaten all your fruits/veges/nuts/proteins and still need calories/carbs for some reason

i used to like the sprouted bread toasted!
but now i don't even really think about bread at all.
cad, it's better to eat something wholer than bread if you're looking for more carbs imo.
like a potato. nom.

I've been avoiding the nightshades per previous thread, sore knees much improved, but came home to find stewed tomatoes and beans per chili. Heard the tomatoes are OK if cooked, just bad for inflammation if raw. Opinions?

Ps thanks harbl for the bread info will check this thing out. WF has the Ezekiel. I get their Berlin Bakery sprouted spelt bread, ingredients spelt, water, honey (ugh), yeast. sea salt. No wheat. From WF for those who must have bread. Doesn't keep though, no preservatives. Cutty I only eat two thin slices every 3 days or so, jeez.

spelt is wheat!

it's just spelt different.

*rimshot*

ha it's not like i'm a bread expert

ha ha. Thanks for making me check. Google "spelt + wheat" provides conflicting info, check it. I love this thread v v much.

back to the unnecessary tasty butter replacements from previous NN thread- EarthBalance (soy-free) > Smart Balance for cooking IMO. Harder to find though. Agreed that no butter replacements is best of all.

i've always taken a daily vitamin, centrum...but someone told me that centrum type vitamins don't really do anything for you and are a waste of money...basically said you need to buy really expensive vitamins..

true/false?

― jealous ones sb (M@tt He1ges0n), Wednesday, January 6, 2010 8:39 AM (1 hour ago) Bookmark

I think no vitamin supplement will be a replacement for eating lots of fruits and veggies in a day. the only vitamin supplements you might need, I think, are B12 if you're vegan and vitamin D if you live in a place without a lot of sunshine. everything else you can pretty much get by getting enough servings of fruits/veggies a day

you can eat wheat bread if youve eaten all your fruits/veges/nuts/proteins and still need calories/carbs for some reason

― call all destroyer, Wednesday, January 6, 2010 1:44 AM (43 minutes ago) Bookmark

the question for me isn't really whether it's good for me, but whether it's ok to use as a peanut/almond butter delivery device.

I take 15 vitamins and slam protein bars (which might be a whole other NN issue), so I'm not really looking for nutrition from my bread, just a lack of harm.

just eat nut butter off the spoon in that case!

almond butter on apple slices

guys, I'm never giving up bread. just made some excellent broth and the dipping is beautiful.

hot broth + bread + constant snow = a lifetime of happiness

thanks for reading,

brownie

I dunno if this was covered in the other thread, but has anyone read Paleo for Athletes? I'm interested cos I want to drop a couple of kilos to get into a lighter weight class but I wonder if it's gonna tell me anything apart from 'low carbs, high protein' which I pretty much do anyway.

CUTTY HAS

that was pretty much the impetus for the og thread, sandy!

I used to follow the party line and be down on bread/wheat. but it seems gluten is a pretty good protein (provided you're not sensitive to it) and it's a good source of low-GI carbs (if you're getting whole grain &c &c). and it's pretty filling. missing the days of where I could just chow down on bread and cheese though ;=;

my big nn move of 2010 is smoothies. bought a personal sized blender (400ml max!) and have been making strawberry kiwi banana w/ flax seeds and almond milk smoothies daily. oh and blueberry banana ones too. depends on what I can get at the wet market

there is no way to cook a potato that i love nearly as much as a piece of fresh hot bread. especially as a vehicle for homemade jam. on the other hand i am now so picky about bread that i probably won't eat it if it's storebought, so that's a limiting factor.

i have some food missions for jan 2010: find way to cook green beans & collards so they taste almost as robust as when cooked in pork fat without actually cooking in pork fat; learn to cook broccoli and bok choy decently; perfect indian spice combination for mashed/baked sweet potatoes; and learn to use new hand-me-down slow cooker for something other than beans (although i am also excited about beans).

i was just pondering collards today! (and how to cook them in a manner that would make them taste as good as southern collards, which are <3)

green beans in pork fat i have never had. i like them blanched or very lightly steamed.

green beans in pork fat with little bits of bacon are pretty amazing. i'm thinking maybe if i tried them with onion and a little vegetable or chicken broth it might be a step in the right direction.

try liquid smoke

xpost

Oh right, question for Cutty then - that book seems like it's mainly for endurance athletes, is that right? Wondering if it would be useful for a wrestler with a pretty busy training schedule + need to get stronger but not bigger.

oh man, my night lunch at the observatory: tuna salad sandwich, rice krispie bar and packet of cheetos.

6 or 7 inches of snow outside. What are good 'inside' exercises a person can do just for a day?

It's not inside, but shovelling snow is about your best bet.

Just don't forget to stretch/warm up before hand.

Re: "conspicuously processed sugar" upthread, I was trying to indicate that I didn't eat any candy, sodas, coworker-supplied xmas cookies (still, people?), and omitted sugar from my coffee. There may have been processed compoments of the sandwich fron the workplace cafeteria that contained sugar, but I have no idea.

Okay, just looked and there is sugar in Sriracha, about which I'm indifferent for now. Mostlyjust interested in eliminating sweets/deserts.

Oh right, question for Cutty then - that book seems like it's mainly for endurance athletes, is that right? Wondering if it would be useful for a wrestler with a pretty busy training schedule + need to get stronger but not bigger.

that is correct. this guy seems to be compiling a book/info for the weightlifters: http://robbwolf.com/

Is coconut milk horrible? I've used it twice now in a green curry recipe, but it seems to have a million calories. The recipe called for light coconut milk, but my supermarket only has the Goya version. Next time I'll check the health food store.

yes it is horrible

coconut water is good

why horrible? same fat as almond milk, 10 more calories, is it the saturated fat: http://www.turtlemountain.com/images/product_images/Coconut_Bev_Unsweetened.jpg

that's coconut milk "beverage"

yeah i know i just wanted to give it a plug

b-b-b-but that's not what she is talking about

coconut milk is fine.

If you are concerned about the saturated fat content in coconut milk, know that this saturated fat has been shown in many independent studies to be a good saturated fat, easily metabolized to give your body quick energy. Contrary to popular myth, it does not transform into bad cholesterol to clog up arteries. In fact, cultures around the world that depend on coconut as their main source of fat have been found to be free of heart disease. The principle fatty acid in coconut milk is lauric acid, which is the same fat found in abundance in mother's milk and is known to promote normal brain development and contribute to healthy bones. It also has important anti-carcinogenic and anti-pathogenic properties and is less likely to cause weight gain than polyunsaturated oils.

http://allisonwriting.files.wordpress.com/2009/05/coconut_milk.jpg

we've been cooking the hell out of some collards lately. my gf is pesco-veg, so cooking with delicious delicious pork fat is out of the question :-/

our method is to remove the stems, steam them, then toss in warmed olive oil, garlic, lemon juice, chili pepper flakes, a little salt.

some (probably superior) methods here:
http://www.naturalchoice.net/articles/cookinggr.htm

what are collards? i always here the name in old run dmc songs but

http://poorimpulsecontrol.net/blog/uploaded_images/collard_greens-753950.jpg

so just a type of cabbage then?

here u go http://en.wikipedia.org/wiki/Collard_greens

Sigh 2010. Okay my upcoming lunch:

Lentil soup w spinach, coconut milk, curry, onion, NO BACON.
Salad

wonderful absence of bacon

http://www.morningstarfarms.com/images/ServeImage.aspx?BID=15000&MD5=582f4c60ba46ff373085e90da58499f5&w=250

either that doesnt look like bacon or i've been a vegetarian too long

Tbh it's missing a little something in flavor because of not having any meat in it, but that's partly made up for by toasting one of the kinds of lentils until they turn golden-brown and start to smell nutty and roasted.

collard greens rule.

dyao - what if you don't usually get enough fruits and veggies?

I read online that you can substitute soy milk for coconut milk; next time I'll try either that or the light version. The green curry chicken dish was much more delicious than the green curry tofu substitute I made.

if you're making thai curries there really is no substitute for coconut milk

and the lite shit sucks, avoid it

Which is the healthier lunch option: saturated fat coco milk green curry with tofu, orange and yellow bell peppers and basmati rice or whatever our belated work holiday party has in store (past options included fried chicken and fried rice)?

am0n 0tm, full fat coconut milk for curries, anything else makes it too soupy

saturated fat coco milk

http://www.vegfamily.com/dietician/1205c.htm

it won't taste nearly the same either w/out it. a lot of recipes i've found call for too much of it anyway so i usually halve the amount and you can always add water or stock to thin it out

never rely on the work holiday party

anyone need a bottle of fish sauce, i can't take the smell of it. its evil

hahah i bought some and totally agree w/you--will languish until i move.

btw these guys will make custom cereals/granola and send them to you: http://www.meandgoji.com. i kind of want to try it.

<3 <3 <3 fish sauce but maybe it is in part bcz I don't have a sense of smell, eh? Thai curry just does not taste right w/out it.

yeah like 3 drops of fish sauce can really drastically improve certain dishes!

you aren't supposed to smell it

it does smell like a rotting body though

maybe i was misinformed--imagined it as more of a condiment on its own than something you use three drops of. i don't make a lot of complicated curries or anything (and by "not a lot" i mean "none at this point in my life").

def not something i would just pour onto a completed dish like i would hot sauce or sriracha.

yeah you do not want to use it as a condiment or your food may taste like a corpse. you mix it in the sauce. it's def key if ur making pad thai too imo

yeah may patience for sauces/oils/seasonings extends to "what i can pour directly from a bottle"

used a couple drops of fish sauce in my broth last night. makes it richer imo

The Splendid Table cookbook swears by a couple of drops of fish sauce in *everything* for umami. Like, in beef stew and marinara sauce and stuff. Have not really tried this but I guess I agree in theory.

splendid table drives me crazy

i would only use it in a dish where i felt the fish scent would be complimentary to the other items already in the dish. not beef stew! if you have to rely on fish sauce to get your achieved flavor profile in that kind of dish, you might need to go back and study complimentary ingredients and cooking procedures imo.

fishy beef stew

fish sauce is the greatest! so key in thai + viet food

i like slightly fishy tasting marinara sauce and think it would be ok in beef stew if i liked beef stew. the fishyness comes out differently depending on what else is in there.

otoh the spendid table promos make me want to hurl so maybe tehresa is right

fish sauce is used in alot of different dishes. the smell goes away and you're left with savory madness of the most delectable sort

You could just put 1 or 2 chopped up anchovies in yr bolognese if that's what you want.

i tried listening to the podcast for a while last year and that woman is just like "HEY WE ADDED LOTS OF BUTTTTTERRR MMMMMMM BUTTTTTTERRRRRR SO TASTY" and i couldn't take it. she did once interview a cool senegalese chef, though!
xpost

anchovies are so salty!

very overpowering, even in small quantities.

I don't mind listing to TST but the cookbook gets a thumbs down from me, and not just because of the fish-sauce-in-everything philosophy.

yeah i wouldn't touch anchovies if i could use fish sauce instead
btw you can also use sardines....

can use it in anything once you put it in while cooking, rice/noodle based dishes or anything chinese/thai is amazing. i don't think it's that weird to use in pastas or stews either, rotting fish is in lots of sauces! i've never really noticed the smell apart from when i put the bottle to my nose first time i bought some. it's not really v strong, are you really lashing it on? i can't smell it in the cupboard at all.

i just don't think you should depend on it for everything! be adventurous and creative, people!!!!

try it you will like it

I had two turkey finger sandwiches, salad, and 1 imitation oreo cookie.

I want to buy fish sauce--it's in a lot of my recipes.

I am confused by turkey finger sandwich.

Is it like a chicken finger sandwich

Ha--you know, like little sandwiches, not actual turkey fingers.

The Splendid Table woman has a cookbook? She is a such a buzzkill whenever I'm breezing along with NPR and then her nagging voice comes on.

Yeah, it's called How to Eat Supper or something like that.

what is an imitation oreo cookie?

http://www.babble.com/CS/blogs/strollerderby/2008/05/23-End/hydrox.jpg

you aren't supposed to smell it

― jortin shartgent (harbl), Wednesday, 6 January 2010 19:18

duh. cooking with it = u smell it

Hydrox, what a great name for a cookie.

godzilla vs hydrox

hydrogen + oxygen = creme filled chocolate cookie

WHO LOVES WALNUTS? HOLLA @ ME

ayooo

holla!

hot buttered walnuts

it's not really v strong, are you really lashing it on? i can't smell it in the cupboard at all.

― I see what this is (Local Garda), Wednesday, January 6, 2010 3:02 PM

well mines got a cap on it. when i open the cap i can smell it immediately and when i squirt it into the hot pan to mix w/ curry you can smell it cooking. maybe im just using too much. also i can't find the one brand that supposed to be the best (and not as putrid) in stores: golden boy

probably king of all nuts in terms of nutrition?

if you squirt it that sounds like too much but i am not sure. usually a few drops is enough. i have some crappy grocery store brand but it's not like i'll ever run out of it.

also i can't find the one brand that supposed to be the best (and not as putrid) in stores: golden boy

there are no pan-asian supermarkets/down in hell/so you can't buy golden boy peanuts there

http://zenandjuice.com/wp-content/uploads/2008/07/goldenboy.jpg

I gots the golden boy. Squid also supposed to be pretty good.

recursive thumbs up baby

finally a pic of am0n the golden boy

where did you buy it

i wanna give fish sauce to a baby

yeah and you don't like them iirc!

exactly ^_^

wait i get it, because i like fish sauce
ok i wanna withhold fish sauce from a baby

harbl hates babies? and kittens!

i like kittens stfu

XD

i know. but you are so surly.

=[

I gots my golden babby rotten fish sauce at one of the bazillion asian markets in the DC 'burbs, and can also get it at the Thai grocery store in Silver Spring.

what about thai-philippine grocery in baltimore

ya i need to go back there

http://www.crabbyfatguy.com/?p=2073

crabbyfatguy

lol i wish i was a crabby fat guy

all i gotta do is become a fat guy ; )

i bought tiparos based on this site http://www.importfood.com/sati7501.html
i can smell it just from looking at the photo

Top Weight Loss Foods for 2010

Full-Fat Cheese
Pork Chops
Ice Coffee
Grapefruit
Apple
Eggs
Beans
Salmon
Milk

Instead of fruit juice, reach for moo juice in the morning.

lol

noooooooooooooooooooo

:(

In their study, overweight people who downed about 2 1/2 cups of skim milk in the morning consumed 8.5 percent fewer calories at an all-you-can-eat lunch spread than people who drank the same amount of fruit juice.

ugh, drinking that much of either?! no wonder

also, i have a bottle of tiparos here, i hadn't opened it until today but after reading this thread, tried a bit with some edamame.. delicious

ewww

the milk i mean

fish sauce should look similar to the colour of tea...otherwise it's crap...is what I read somewhere

adults who drink milk are weird imo

I bought Trop50 but I don't think I like the taste of stevia. How can I get enough vitamin C to keep up my immune system? I was trying to get it from whole oranges rather than lots of orange juice but that didn't seem to prevent my recent illness.

why would it

I mean unless you had the gout

wait, scurvy. tho gout works too, according to the internet

i think your sickness came from germs not lack of vitamin c

http://i136.photobucket.com/albums/q175/yulivlin/fishsauceL.jpg

http://farm1.static.flickr.com/4/4419768_8b76a7df83_o.jpg

dyao - what if you don't usually get enough fruits and veggies?

― jealous ones sb (M@tt He1ges0n), Thursday, January 7, 2010 12:51 AM (9 hours ago) Bookmark

hmm, then try to eat more? :o)

as far as I understand vitamins are vitamins because we can link specific diseases to a lack of them. but that doesn't mean that they are the /only/ nutrients that our body needs. good nutrition is the sum total of the complex interaction of thousands of nutrients you get from your food.

In their study, overweight people who downed about 2 1/2 cups of skim milk

who the hell drinks 20 ounces of anything in the morning

except maybe coffee

fish sauce, too

my friends who've been to vietnam said they visited a fish sauce factory once and saw some of the workers peeing into the vats

secret recipe

that's how cock gets its flavour

8/10 !

savages imo

*golden* boy get it

http://i975.photobucket.com/albums/ae232/daggerlee/Red-Tick-Beer-2.jpg

what is the recommended time between eating a giant salad with a big portion of salmon and taking a nap?
2 hours?

i really want a nap.

recommended for what purpose? not feeling barfy when u wake up?
i just made v. good stir fry and forgot to add fish sauce wtf

recommended for not fucking up metabolism by sleeping on a full stomach

i thought that was a myth!

but you can go swimmimg becuz you ate salmon

but only up a waterfall

i do not think it is a myth!

watch out for bears while swimming upstream

i do not believe it, where is gbx

try sleeping on your back instead.

it just seems like a bad idea to sleep with food still processing.

it is, it gives me a bad feeling in my stomach!

and yet it was completely unavoidable the first period after lunch throughout high school, so can't be that bad.

^(all naps are a-ok)

just added some fish sauce to my chili ^_^

don't just say fish sauce u have to say the brand for instance cock fish sauce

i just added not cock brand fish sauce to my stir fry thing!

would like to add that fish sauce forms the base for one of my favorite dipping sauces ever

http://en.wikipedia.org/wiki/N%C6%B0%E1%BB%9Bc_ch%E1%BA%A5m

OMg that photo's giving me chả giò flashbacks. NAM FLASHBACKS. Or should I say nom flashbacks?

http://gregbrainos.files.wordpress.com/2009/07/platoon1.jpg

I had a classmate in eighth grade who would repeatedly tell us about her father, the 'nam vet who never left his house and would watch Platoon every day while crying

That made me laugh but it is actually really tragic.

Fish sauce plus lime juice together is one of the best flavors ever. Plain fish sauce is pretty vile though.

http://vietworldkitchen.typepad.com/blog/2008/11/fish-sauce-buying-guide.html

I'm a big fan of three crabs brand personally

the label on my fish sauce says it is a "gouramy fish brand"

Is this a good late-breakfast early-lunch for a day off? Two scrambled eggs with milk onions and secret butter, one slice whole wheat bread with a little peanut butter, one clementine, green tea. I thought a shot of protein might strengthen my recovering immune system.

http://www.nytimes.com/2010/01/10/fashion/10caveman.html

haaaaaaaaaaaaaaaaaaaa

http://farm5.static.flickr.com/4070/4262092465_5952ffa674_o.jpg

Re: above, Collard greens, like all greens (mustard, turnip) are among the highest nutrient density foods in the world. To reduce bitterness, I used Deb Madison's recipe that called for boiling 10 minutes and discarding cooking water before adding to a recipe with tahini & lemon juice, but there's an attractive vegan recipe for in the free cookbook hosted <a href="http://www.vitalita.com/vcg/cookbooks/";>at vitalita.com</a> for Chana Dal with Collards.

Re: Dionysus's/Attis's/Mithra's/Jesus's birthday. Among the loot was a pressure cooker of the modern European kind. Indispensible if you like cooking whole grains or large beans (garbanzos) in < 15 minutes. I understand they work well for long cooking meats as well.

“New York is the only city in America where you can walk,” said Nassim Taleb

orly?????

a BOLD CLAM indeed

mandatory foot removal west of the hudson

i am making lentil/squash curry do i add fish sauce ; )

your wish is not granted unless it's a fish
your wish is not granted unless it's a dish
a fish on a dish is that what you wish

could i curry mahi or would that taste strange?
maybe i'll just go to the store and get some other white fish.

i think that would be a good fish to curry tbh

lol fish on a dish reminded me brother and i used to call my mom's friend "truth fish" wtf

http://www.nytimes.com/2010/01/10/fashion/10caveman.html

― ctrl-s, Sunday, January 10, 2010 2:02 PM (3 hours ago)

onion article just writes itself, fuckin savages

http://www.culinarycompetitor.com/

i just accidentally secret-cheesed a pot of soup in a moment of madness (put a teaspoon of pesto in it). Shit was pretty nazi approved other than that: a stock cube, onion, carrot, celery, brown rice, courgette, rutabaga, broccoli, mushrooms.

guys i went to trader joe's for the first time. they have a whole aisle of cereal bars, so i went nuts (!!) and started picking them up at random. apparently i have bought a load of luna bars - "the whole nutrition bars for women". can i get a nazi ruling on whether that makes me gay or whatever?

officially gay

http://www.blogcdn.com/www.tmz.com/media/2009/09/0907_piven_90416461.jpg

cool

they are tasty!

i can taste the tittays!

They had Larabars at Marshall's of all places yesterday.

love lara bars tbh

larabars yes. luna bars, no.

my problem w/larabars is i feel like i should just buy some nuts and dried fruit separately and save some $

yeah i primarily eat them on the bike

gotta bookmark somewhere that tells how to make yr own lara bars

but they are great for a long car ride or just to have them around in case of food emergency

basically a date paste, right? dates are the base of every lara product...

my problem with cereal bars is that they tend to be unsatisfying as breakfast/lunch replacements but i am not a hardcore enough runner to need them on workouts or between meals. (i do keep trail mix in my purse in case i get hungry at inconvenient times, though, most of the time it's psychological comfort but sometimes i munch on it.)

larabar isn't a cereal bar though. i hate clif-type cereal bars.

ah, i've never bought one of those, maybe i'm confusing them with luna bars too. my roommates eat...one of those types of things.

lärabar

pëdant

i have problems staying full and i feel like i need grains as a crutch in my life. maybe i need some lunabars.

i just like üsing the åccentß

how many times you eating a day harblin

i'm never full, but i always know another meal can't be too far off

like 5? i don't keep track. i eat a big breakfast and 2 lunches and a small dinner usually. that's 4.

but sometimes if i'm hungry there's stuff i feel really put off by. like fruit and eggs. if i eat a carb i feel ready to eat those things.

hey one of my roommates is making probably the most anti-nn meal possible: homemade mac & cheese with about a pound of cheese, a bechamel sauce, and fried bread crumbs. it's horrible but really fucking tasty. (he also has problems keeping weight on. full fat dairy is his solution.)

i need more snax in my life

that's why i can't give up bread and why beans are good 4 me, need substance or i don't wanna eat at all

it's probably all in my head but i can't get over it, not being hungry is very important

nothing wrong with that

yeah i think it's just a thing i have to do. i was without bread for a while but i was full of fruit so it was ok. in school i used to have to eat a mega breakfast but by 10 i'd be hungry and unable to focus on *business associations* or whatever and then unable to eat the banana i brought because i was hungry. it just occurred to me maybe i should ask a doctor why i am so hungry.

yeah, maybe. or maybe you should give trail mix a try ;)

(i haven't given up bread/grains either, partly because i enjoy making bread too much and partly just because i am not willing to increase my food budget as much as would be necessary to make up the calories in vegetables alone.)

are lara bars the ones that are like dried jam in a bar shape?

kinda? they're the ones that say larabar on the wrapper

I think bread/grains are fine as long as you're eating whole grains and you don't have any personal sensitivities to them

not luna bar, the bar for womyn

the dried jam genre of bar is big in germany, although they aren't called lara bars, obv.

i need more snax in my life
― everybody's into weirdness right now (gbx), Tuesday, 12 January 2010 00:50 (7 hours ago)
http://i226.photobucket.com/albums/dd158/bonomoberlin/11460_1213030337412_1578408837_3054.jpg

berghain is NN approved

I am instituting a ban on workplace "treats." In the past two weeks there has been cake, little muffins, and today an assortment of pastries. My coworkers flock to them like they are something delicious. I will remove ban for homemade stuff that actually looks good.

just had a baltimore ravens cupcake

hello nazi's. i'm returning to the fold on the condition that i will not disclose the extent of my holiday fatness. oatmeal, apple, almonds, baby carrots, and a spinach salad + quinoa today.

late to the umami discussion but cook's illustrated regularly advocates using marmite to boost the meaty umami flavors in beef stew. never tried it so i can't really endorse it. using fish sauce in that application is simply bizarre imho.

people who have tried it do not think it is bizarre though, maybe you should try it

brown the meat, remove meat from pot, sautee onions & carrots in the pot until softened, add garlic and cook until fragrant, then add tomato paste and get it all well browned, deglaze pot with red wine, then add flour to thicken the base <-- this is how I start a stew.

sounds about right to me!
mannnn i want a big creuset pot :(

my mum got me a le creuset pot for christmas but it turned out the one she got can only be used in the oven, it's still a really cool thing to have but I almost never make oven only stews etc.

that sucks! i thought they could all go on the stove

i don't really feel like getting into this in this thread but there is a problem with how we define "umami", a word whose concept and meaning has been bastardized with alarming frequency.

"umami" problem #1: 90+% of the time when people use "umami" what they mean to say is "glutamic", the taste of MSG.

putting fish sauce in pasta sauce is basically substituting the glutamates you'd get from hard italian cheeses or blue skinned oily fish, or for a beef stew, the flavors of what you'd get after a mirepoix and herb reduction.

substituting fish sauce (of questionable MSG content) for more potent chemical MSG (which is what most cooks and restaurants do for "flavor enhancement") seems like modern day bullion.

adding glutamates is a nice short cut in cooking if you aren't making your own stocks and reductions but in no way should not be considered the same as "umami" IMO.

i think that's fair! and maybe it's an underlying reason why i think it's strange to add fish sauce to a dish that has nothing to do with fish/that flavor.

what *does* umami mean then? i had always thought of it as the taste of "fullness" like you get from meat or mushrooms or something. or msg.

and i thought it came from glutamates so why can't you use umami when you mean "glutamic"

tamari & nutritional yeast are also good sources of glutamates iirc

can't remember ever talking about umami or glutamates with anyone irl so i don't know why i care but i don't know what the difference is

tbh i'm still going to say umami without caring if my usage is strictly correct or not

is this article wrong http://www.ncbi.nlm.nih.gov/pubmed/10736361
To investigate the neural encoding of glutamate (umami) taste in the primate, recordings were made from taste-responsive neurons in the cortical taste areas in macaques. Most of the neurons were in the orbitofrontal cortex (secondary) taste area.

i have a lodge pot that is just as good (imo) as le creuset.

and much cheaper (~$40 or so i think)

there are several definitions in JP which makes it confusing.

first and foremost, i've always considered "umami" = depth. For example: the reason why a hand-crafted miso soup is so good is because of the kelp and bonito flakes are boiled down and reduced to make the "dashi" stock/broth which is the critical ingredient of the recipe.

But why? Sure it's much easier for you to just boil water and throw in a few dashes of ajinomoto MSG. Scientifically, in both cases the glutamates are hitting the same receptors on the tongue to signify "depth".

But the (for lack of a better term) crafted soup retains more of the flavor in the byproduct of glutamate extraction, whereas the MSG additive is base and pure.*

So umami def 1 would be the depth/deepness/savoriness of the broth which is pleasing to the tongue. but umami def 2 would be that the glutamates are hitting the same taste receptors, regardless of how the dish is composed.

lodge is a good pot brand iirc! perhaps i will look into it...

*trying to think of an analogy, maybe like spirit distilling? Why do most vodkas taste different despite being very similar chemically and produced almost entirely similar?

like adding hfcs to something instead of making a simple syrup yourself?

ok so most people are using definition 2 and definition 1 would be the depth taste obtained without adding pure msg? i don't see how it's really wrong though. i mean you could say "this taste sweet" or say "this tastes like fructose." maybe i don't understand.

maybe i just appreciate craftsmanship going into a flavor rather than the use of a quick fix.

is this article wrong?

it's a perfect example of why "umami" should NOT be paranthetically substituted in place of glutamic. Glutamic makes much more sense scientifically and is not open to the much broad aesthetic value judgements/coding/signifiers as umami.

ok i guess i just never thought of "umami" as a value judgment, more like a descriptor. same with salty, sweet, etc.

haha, i already broke my promise. oh wellsies, language is changing, there's nothing whinging to william safire can do about it.

because most people, including scientists reading the article, would look at "glutamic" and not know what the author was talking about!

depth of flavor doesn't necessarily have anything to do with umami! you can add "depth" from carmelization of sugars!

yeah "language is changing" is kinda how i feel about stuff like that!

maybe there should be an umami thread on ilc?

kelp and bonito flakes have additional flavor beyond "glutamic" and that's why you would not add plain msg, which should be clear even to people who use umami to mean the same thing. so i can still see adding fish sauce to beef stew if you think it tastes better and i don't see it as any more of a quick fix than any other ingredient. that's the kind of cook i am though tbh

will be adding fish sauce to my broth again tonight. no one can stop me.

that's why ur a hero

so i can still see adding fish sauce to beef stew if you think it tastes better and i don't see it as any more of a quick fix than any other ingredient.

EXACTLY!!!!!!! do it for flavor and not for "umami"...

i do it for humamity

ok maybe i do get it then!

i still don't get the distinction. umami can only be used to desbribe the properties of food that naturally becomes glutamic during cooking or fermentation? is that it?

always thought 'umami' had an element of 'je ne sais quoi' in the definition, not just mushroom-y/glutamic or whatever. like saying glutamic was just a shorthand way of describing an indescribable concept to clueless gaijin

yeah, i always thought it was some indescribable higher plane typa thing.

umami so fat

:)

umami so fat she sat on a rainbow and made skittles

^^^ not nn-approved

umami, udadi, usista's a ho

umadi

lol i got some protein powder because i know i don't eat enough after i run (it kills my appetite for real food for like hours) and the directions say it "dissolves quickly in your favorite beverage." i didn't feel like pulling out the blender to mix it with yogurt and banana so i mixed it with some juice and it didn't dissolve at all. it was soooooo gross. like a milkshake made of chalk and juice with chalky foam on top. i choked it down but UGHHHHH

yeah you gotta blend it.
what kind did you get? they do not all taste like that.
biochem natural flavor is pretty neutral to mix with other stuff (or soy or rice milk).

it didn't taste too bad it was just the texture. it's whole foods soy protein (cheapest + highest protein). i wish they wouldn't lie to me like that!

u must blend

proper mixing is key. if you don't want to use the blender (understandable) maybe you can get one of those plastic cups that you shake -- the type with the agitating thingies on the lid? they work, or at least, they are much more effective than stirring.

xp

yeah guys i know that now! i'm thinking of calling whole foods customer service : )

ha! i got one of those stick blender things for xmas. i can blend with impunity.

blending plain water right now fyi, like it agitated

i don't think a shaking thing would work because i would want to add fruit. maybe i should get a tiny blender like the magic bullet, as seen on tv.

there's a tiny propellor at the tip of this for some chopping action

http://base0.googlehosted.com/base_media?q=http://www.homedepot.com/catalog/productImages/400/89/896cb814-611b-4058-a6a2-326080b38b97_400.jpg&size=20&dhm=64faee63&hl=en

and also commuter flights

u must blend. get a blender.

are cashews umami

^^next gary oldman rec

get a ped egg and blend

http://somanyponchossolittletime.files.wordpress.com/2008/07/p32996b.jpg

good 4 pasta too

loooooooll

wd u like parmesan w/that?
http://img.skitch.com/20100113-dxjhyf6mpr5b7ektfig3x7ufgr.jpg

i got a magic bullet for xmas but i took it back bc i did not want to carry it on the plane and i have not gotten a new one yet bc i'm considering a blender/food processor thing instead. already got a braun multiquick, which has served me well for years. blends protein + fruit well, too, btw.
xposts

cutty, i have a blender! just lazy.

get a coffee frother! they're about $2 and flimsy but awesome.

by the way guys, hazelnut butter is not very good

pro-tip: squeeze half a lemon in to a tin of sardines and let it sit for a few minutes before eating it - poor man's ceviche.

yes!!

yes! i always put lemon on my spinach/sardine salads instead of dressing :)

pimp

nn's: is there a simple way of dividing yolk and white without making a mess and getting it all seperated?

https://www.youtube.com/watch?v=t-OwbEy-Vxk

guys having pretty much no money this month is really cramping my nutritional style here! i'm pretty much down to rice, pasta, frozen peas, two carrots, and dried beans for the next few days. i feel bereft w/o fresh produce.

a hoy hoy, I just use my hands

sister sent me this, maria, though i haven't actually made much from it

www.poorgirleatswell.com

listenin to a lecture on the benefits of sardines right now i will have you know

a hoy, it helps if the eggs are room temp before you use 'em ime, the whites are less viscous then.

remind me again why you're not using the egg whites in the little carton? is there something unsavory about those?

I never knew they sold egg whites in a carton is the reason I don't use egg whites in a carton.

i didnt know that either! that seems weird

or maybe they just dont have them in the uk

they're expensive aren't they? pretty easy to separate eggs yourself, as shown in the video where the guy makes it look a lot harder than it is

^^^lol i was thinking this

not really. $1.99 for a little carton. cheaper than throwing half the egg away imo.

Yeah I was doing what he was doing, it just gets a bit messy and awkward and I was wondering if there is an easier solution.

rong thread?

i dunno i'm against throwing out the yolks to begin with ; )
really all you gotta do is crack the egg (even on the side of the bowl--i don't think it causes you to get shells in the white) and pass the yolk back and forth, letting the white drop out into the bowl. the first step he does of letting the white slide off is superfluous.

I just remember cutty saying that yolks were evil on last thread? Or maybe I made that up?

he did, i just hate throwing them out.

harbl otm. it's really not that hard!

it's not that hard, but if you insist on only using egg whites, there should be (or could be) some available in your refrigerated aisle.

probably not in the UK since we're not quite as mad as US just yet.

Seperating the yolk is about the easiest thing to do ever. you just break the egg and then pass the yolk between the two halfs until all the white has slobbered down the side.

it's not that hard at all!
my measuring cups came with an egg strainer thing - the yolk sits in the middle and the white slides through slots on the side - but i never use it.

i never said they were evil, i just go easy on the yolks

you can easily separate a yolk from the white with just the shell, this isn't rocket science

derelict called them little cancer balls

or little heart attack ovaries or something

listenin to a lecture on the benefits of sardines right now i will have you know

plz share

lecturer was talking at length about how they are basically the best source of calcium around, aside from dairy (iirc), and then was like "but lol who wants to eat ~sardines~ hahahaha"

lecturer otm

what a savage.

did the lecturer mention any issues re: BPA?

re: yolks maybe someone can correct me (derelict?) but if the yolk isn't oxidized in the cooking process (e.g. poaching, or hard booiling) then the yolks are 100% ok and are actually very rich in essential vitmains & minerals & amino acids and stuff?

don't think so, but i was sorta zoned out. lecture itself was focused on calcium regulation, not nutrition, so other than "eating fish bones is good for you!" sardines as food source weren't investigated too deeply

That's how I make sure my turtle gets his calcium, by feeding him guppies. He wasn't really into the tiny bowls of cottage cheese and canned peaches I'd set up for him. (joke.)

thanks for the link, gbx. i do read "budget cooking" blogs & articles sometimes, but they tend to be oriented toward "here's how to plan, shop for, and cook decent meals for reasonable prices," which i know how to do, not "here's how to cook decent meals out of shit in your cupboard when your utility bill skyrockets and your food budget shrinks to $0 until payday," which is what i really need now!

list things you have and we can come up with recipes for you!
(maybe a good thread idea bc i think this happens to a lot of people frequently)

yolks are bad because they are cholesterol bombs

http://www.nutritiondata.com/facts/dairy-and-egg-products/113/2

Cholesterol 2998 mg 999% RDV

hot damn

when are you ever eating 1 cup of yolks?!

lol whoops I forgot to change the serving size

I am a part-time sub for Rocky though so I did it all the time until NUTRITION DATA set me straight

according to wikipedia a hardboiled egg has 424 mg of cholesterol? but I found this quote interesting cause McGee is kind of a food science god:

Harold McGee argues that the cholesterol in the yolk is not what causes a problem, because fat (particularly saturated) is much more likely to raise cholesterol levels than the actual consumption of cholesterol.

i found this on the internet so it must be true

We have been told for decades that eggs increase cholesterol, which then increases our risk for heart disease. However we are now finding that dietary animal based cholesterol does not directly raise blood cholesterol. The cholesterol in our bloodstream (which is obviously what is measured from a blood test at your doctors office) is in fact made in the liver, and pumped into the blood when the body is in need of it.

Yes, in need of it. Cholesterol is a crucial building block in the body as all of our steroid hormones are made from its fatty backbone along with maintaining the integrity of every single cell wall in your body. Your sex hormones are made from a cholesterol foundation – yes you can have too little cholesterol which translates into potentially low levels of your sex hormones, which in turn lowers the obvious (pun more or less intended), along with a slew of hormonal deficiency symptoms. A lack of cholesterol is potentially detrimental to your libido.

:>

oh the guy that wrote it on the internet is some crazy naturopath, i just wanted to share it w/ u

hey guys did you ever hear of eating things in moderation? that's why cutty says eat 1 egg w/ yolk and then the rest w/out. you can have some cholesterol, just not 3 eggs' worth. it's not that complicated or confusing.

who me?

:}

anyway I just got done with all the science parts of the china study and it's a effecting a seachange in the way I look at food. highly recommended

p.s. cow's milk is probably the worst thing you can eat at this point

i eat 2 whole eggs at a time 3 times per week

enjoy your heart attack ;)

rip

i have a question for gbx before i die

go ahead

we've been over endogenous cholesterol production btw

if my body makes cholesterol by itself will it make more to make up for it if i don't consume egg yolks and is there a reason my own cholesterol is better than the kind in egg yolks

xp OH NO

i guess i can go look for the answer myself then! but it's hard because when you google nutrition things you get quackery

oof I can't answer atm. lemme get back to you

don't worry about it i'm gonna go read a book now

quackery is a big source of cholesterol fwiw

http://www.nutritiondata.com/facts/dairy-and-egg-products/126/2

hey guys did you ever hear of eating things in moderation? that's why cutty says eat 1 egg w/ yolk and then the rest w/out. you can have some cholesterol, just not 3 eggs' worth.

― tehresa, Thursday, January 14, 2010 8:28 PM

u and cutty are not the bosses of me

yeah but this is their thread! i tell about my secret cheese...elsewhere.

there's nothing nazi about eating egg yolks in moderation. it has been common practice by regular old health-conscious people for as long as i can remember.

he won't let me eat 2 egg yolks

let gbx disect your yolk ridden body as a warning for future generations, it is the only way fyi

thats why i eat 3

*pictures yolks riding my esophagus into my stomach*

http://www.empireonline.com/images/features/ten-movie-eggs/4.jpg
http://www.blogthib.com/dotclear/images/RockyEggs.jpg

http://s2.buzzfeed.com/static/imagebuzz/web04/2009/10/9/14/arnold-schwarzeneggers-breakfast-18838-1255113844-47.jpg

Hi. I'm a nutrition anarchist. I've found this and the other thread pretty entertaining, although much of it borders on insane. Am I allowed to post?

I just thought I'd share my egg-separation technique. That business with the shells is fiddly and silly. Just break it into your hand over a bowl. The white runs through your fingers and the yolk sits in your palm. (c. Nigella Lawson).

Of course, when I'm splitting eggs it's to make hollandaise or bearnaise sauce, or carbonara, and I usually throw the whites away, as the only thing I know to make with them is meringues, and I usually can't be bothered.

There! Hollandaise sauce! Meringues! Take that nutrition nazis!

I like to make angelfood cake from egg whites

also cancer

i eat 2 whole eggs at a time 3 times per week
― harbl, Friday, 15 January 2010 01:30 (10 hours ago) Bookmark Suggest Ban Permalink

I thought this was fine tho, even on strict NN rules

no, i don't throw out the yolks and i'm putting heart disease globules into my body and getting alzheimers little by little

if you wanna be a true nazi don't do what i do is what i'm saying

i'd rather not have egg whites dripping all over my hands, i'll use the shells to separate, thank you. also hollandaise is fucking digusting. good day.

lololol

ban Jamie T Smith the nutrition anarchist

here's a thing: http://www.augustspree.com/TipoftheWeek.html

(starting about halfway down the page @ "REALITY:"

Maggie Ward, RD, nutrition director at the UltraWellness Center in Lennox, Mass., advises her clients who love eggs to enjoy them soft boiled or poached. “Scrambling exposes them to heat, oxygen and light, which can oxidize cholesterol and other fats,” she says. “So protect the yolk as much as you can.”

now i just need to find a doctor saying the same thing. not to knock nutrition directors, mind you.

isn't, y'know, oxygen the thing that actually causes oxidation?

i believe that is correct.

ur not chemists :(

i dunno, i'm trying to understand how you're supposed to cook eggs without exposing them to light or heat.

"enjoy them soft-boiled"? i swear the number of non-vegetable foods i enjoy and can eat (given vegetarian restrictions) would be pretty much limited to "soft boiled eggs" and "grilled tofu" if i followed the most paranoid nutritional advice. wd rather just have cholesterol.

it is the combination of oxygen and heat. that's why it suggests you protect the yolk from air by hard boiling it or poaching it.

i think the idea is to fully cook the whites (which are more prone to harboring salmonella??), while leaving the yolks as un-touched as possible. which means that poaching or soft-boiling would be optimal. and yeah, I'm just repeating random info I've synthesized. i've not found any hard, fast rules via medical professionals on this importatn yolk issue.

i just fry them, it's the easiest for me

i am reading about cholesterol oxidation 4 u

fried >> scrambled by the yolk logic above, i'm thinking

i'm not convinced that how you cook an egg yolk actually changes their nutritional properties in any significant way! enjoy them in moderation and cook them however you fucking want imo.

well it does bc a chemical reaction occurs and changes the cholesterol molecule. it happens to a lot of foods! i'm not a chemist either i have just taken some science classes and i know oxidation doesn't just mean "you added oxygen."
seems like it is exposure to heat that has more to do with it though, also cooking with certain fats

on the other hand yeah i just cook them how i want either way, just curious baout things in general

oxidation happens in your body too though so it's not like you can totally eliminate it

you can reduce it by eating plants which are naturally full of antioxidants

eggs are important

that is why we discuss them so

oxidation is pretty much how we live anyway

What's some good food to bring on an airline flight so I won't be tempted to eat crap? (It has to be purchasable at the subpar supermarket near where I work.) I'm thinking nuts, dried fruit, but is there anything more substantion that is also portable?

trail mix!!! (ok you already said that pretty much but still....) maybe a salad with eggs or chicken or something if you need a meal? the airline meals i've been served has actually been nutritionally ok though, at least the portions of nazi-discouraged ingredients like cheese are v. small.

(which is not to say they aren't crap taste-wise, but i think the excitement of being served a meal in tiny compartments is a worthwhile tradeoff, if i were fussier i'd totally be one of those bento people)

I took hard-boiled eggs, dried apricots, some almonds, some secret cheese with me when I went to Seattle, going cross-country with no food served. Frankly I should have taken more, it was a long flight.

At Christmas I made hummus and toasted some flatbread and cut up carrots & veg and stuff, but they confiscated my fucking hummus at security.

Confiscated your hummus? Too Middle Eastern?

Maybe they confused it with Hamas?

Key advice for getting OK food when you fly: say you are a (vegetarian) hindu.

they confiscated my fucking hummus

I think the take-out container I put it in was more than 30z, to be fair. I didn't think about that because it wasn't a liquid, but I probably should have.

Er, make that 3oz.

isn't, y'know, oxygen the thing that actually causes oxidation?

iirc oxidation is just the process of losing an electron – highly electronegative elements will cause something to oxidize, not just oxygen, but fluorine, bromine, all those little bitches at the top of columns 16 & 17 of the periodic table.

laurel i hope you screamed NOT WITHOUT MY HUMMUS! before they pried you off the gangway and into the plane

I got: 2 apples, 2 bananas, grapes, baby carrots, almonds, and a turkey and swiss sandwich on whole wheat. I feel very virtuous.

but but but CHEESE

nothing virtuous about cheese

eat it, do whatever u want, but don't blow smoke up my ass

probably too tight anyway

hahahaha

my buns are so firm, but the asshole is wide open

I just broke my "no work food" rule to eat two small slices of chocolate babka and flourless chocolate cake. My work environment is swarming with sugar addicts.

http://4.bp.blogspot.com/_7biMK_kQerY/SpCFUFsNR1I/AAAAAAAAAc0/LOkZPgQgh28/s320/fail_stamp_sm.jpg

you are a sugar addict too obvs

can't say no to a little babka

this may be a stupid question, but i'm going to ask it anyway:

if i made a soup that has spinach in it, and then i pureed the soup, does the spinach still have the same nutritional value as if i ate it, say, steamed? does cutting it up into teeny bits somehow change the nutrition? (it is a red lentil - tomato - spinach soup btw)

all goes down the same way imo

well that's what i always figured. who cares if it's essentially pre-chewed? (gross, i know)
but maybe something happens? i dunno. it's just something i've always wondered. all the talk about how delicate egg yolks got me thinkin.

I think fruit/veg lose nutritional value after 2-3 days in the fridge if stored cut, but cutting prior to putting in a soup probably not a problem as heat changes everything anyway? That's my guess. I was going to add something about nutrition leaking into the rest of the soup but that really is stupid, right? Or not?

Solanum alert, nightshade vegetables can be B-A-D. I gave up eating zombie solanum veg due to NN thread in 2009. Sore knees and hip (much abused during previous high living) got much improved. Had to do the obligatory Christmas family visit + bad food LAST week, and trying to not be a NN PIA I ate potatoes, mashed. Ow ow ow it hurts again 2 days later. FYI if you have joint pain try losing the nightshades. If you don't have joint pain then count your blessings, you hottie.

just finished the China Study and wow it's massive. I think he oversells himself at some points but it's hard to argue with the general message of 'eat fresh fruits and vegetables and whole grains'. in the second half he talks about the politics of the medical industry and it's really pretty eye opening - almost whistle-blowing in fact - about how much shmoozing goes on behind closed doors. gbx I think you'd get a lot from this book.

http://well.blogs.nytimes.com/2008/06/30/the-11-best-foods-you-arent-eating/?em

the fuck do they know about what i'm not eating

am0n they have been watching you

i did a sardine taste test. bitch cliff (beach cliff) vs. crown prince (crown prince)

they aren't watching me, i just ate some cabbage

who won the taste test tell us

dyao i will get it from the library!

get that one i told you to read too

i got medical apartheid for xmas!

:)

would be curious to know if t. colin campbell's take on med school and the medical industry is accurate, as judged by someone who is currently calling from inside the house

i am eating most of those

bitch cliff immediatly gave off a stink and the tin only held 3 sardines which were disturbingly wide and flat. i thought sardines were little minnow-like things. these were like mini-flounders? didn't make it past a couple bites due to the smell

crown prince had no smell really and tasted pretty good. the spines and innards are visually/texturally kinda gross but i ate about 2/3 of the can.

crown prince in olive oil - would eat again, could see stocking up to have once a week or so
bitch cliff in soybean oil - would reluctantly eat if stuck in a bomb shelter with nothing else available
season brand fillets - would (did) feed to alley cats

I get porthos sardines - portugese brand sardines

haven't eaten a can in about two months though tbh

for some reason blueberries and strawberries have been crazy cheap around here. a pint of blueberries is like $1.50, a pint of strawberries is like $.60 have been drinking the hell out of blueberry/strawberry smoothies

I've been really loving cabbage lately, especially sauteed with lots of ginger and black mustard seeds then braised for a bit with a squeeze of lemon at the end.

somehow i have some season brand lemon pepper fillets

brunswick are my brand of choice btw--always on sale :)

love the brunswick

http://chowhound.chow.com/topics/301342#1679661
http://chowhound.chow.com/topics/301739#1684247

brunswick with hot peppers. invigorating.

have ordered the china study :)

"season is the reason u love sardines"

btw soybean oil is not the move am0n

alton brown eats sardine-avocado sangwiches
https://www.youtube.com/watch?v=QBJpmz1oduE&feature=player_embedded

eating quite a lot of those foods in the article regularly. i love swiss chard but it is fucking hard to get, which is irritating as it's nicer than stuff like spinach imo...none of the shops near my home or work have it.

i think it's a summer vegetable - prob be more of it around then

Nah, swiss chard is a cool season crop, cos it bolts in hot weather. I have a forest of the stuff on my veg plot, and I reckon there should be plenty of it at veg markets.

Also cropping on my plot at the moment when it's not covered in snow - leeks, kale, mizuna, choy sum, red mustard, carrots and celeriac.

<3

Sorry I'm late but repping for Crown Prince BRISLING sardines. In water or olive oil. Brislings are tiny fishes. The other "sardines" are gross fish parts packed together. Bitch Cliff sucks and is for desperadoes only ie: Cormac McCarthy's "The Road" or Am0n.

Roasted brocc and brussels tonight, sauteed portobellos for the meaty flavor. A+.

I asked before (and I know this isn't noise dude board) but is anyone doing kombucha?

is vegetarian haggis NN?

What is even in one of those things?

vegetarians