rolling nutrition nazis 2011

Women Laughing Alone With Salad

http://thehairpin.com/wp-content/uploads/2010/12/salad-woman-4.jpghttp://thehairpin.com/wp-content/uploads/2010/12/salad-woman.jpg

someone recommend something for me to have for dinner tonite
im thinking seafood

Are you eating alone? Are you extroverted in your expressions of pleasure? Are you a woman?

I used to work in the marketing department for a health food chain and we fucking bought SO MANY stock photos of women eating salad alone and laughing it was ridiculous

also lots of people in fields surrounded by flowers

pretty sure all those women just farted IMO

http://wwwdelivery.superstock.com/WI/223/1884/PreviewComp/SuperStock_1884-61596.jpg

http://www.istockphoto.com/file_thumbview_approve/6947132/2/istockphoto_6947132-portrait-of-happy-young-businessman-eating-salad.jpg

http://www.dreamstime.com/eating-healthy-food-thumb17427356.jpg

im eating alone (girl out of town til wed., roomate out of town til the week after) but want leftovers for lunch tomorrow. dont want to spend a lot of money. ok w picking up spices or w/e

fish soup or stew. super easy

Lentil Dahl pretty easy also delicious

what should i buy from the store

and how shall it be prepared

This is the recipe I have used to good effect, if you like sweet potatoes:

http://events.nytimes.com/recipes/7517/2005/03/02/Red-Lentil-Dal/recipe.html

But there's lots out there, depending on your tastes. The more spices in the recipe, the better imo

I used to work in the marketing department for a health food chain and we fucking bought SO MANY stock photos of women eating salad alone and laughing it was ridiculous

also lots of people in fields surrounded by flowers

― homosexual II, Tuesday, 4 January 2011 08:26 (1 hour ago) Bookmark Suggest Ban Permalink

The following images are guaranteed to be in any regional tourism booklet:

- women eating salad alone and laughing
- people in fields surrounded by flowers
- a photo of coffee/red wine taken on a 45° angle
- a woman with hot rocks on her back
- the proprietor's children, for literally no reason
- a dog, for a product or facility that has nothing to do with dogs
- two cupped hands holding berries
- an overweight male butcher clutching a large piece of meat
- an overweight male cheese shop owner clutching a selection of cheeses

when are we going?!

-two cupped hands holding an overweight butcher

clint eastwood: nutrition nazi?

Eastwood, a life-long non-smoker, has been conscious of his health and fitness since he was a teenager, and has practiced healthy eating ever since. As he made a name for himself during the production of Rawhide, Eastwood would frequently feature in magazines and journals, which often documented his healthy lifestyle. In the August 1959 edition of TV Guide, for example, Eastwood was photographed doing push-ups and gave tips on fitness and nutrition, telling people to eat plenty of fruit and raw vegetables, take vitamins, avoid sugar-loaded beverages and excess alcohol drinking, and overloading on carbohydrates.[292]

On July 21, 1970, Eastwood's father died of a heart attack, unexpectedly at the age of 64.[100] It came as a shock to Eastwood as his grandfather had lived to 92 and had a profound impact on Eastwood's life, described by Fritz Manes as "the only bad thing that ever happened to him in his life". From this moment he became viewed as more productive, working with a greater sense of urgency, speed and efficiency on set.[101] Although Eastwood had always been a health and fitness enthusiast, he became increasingly more so after his father's death, abstaining from hard liquor, adopting a more rigorous health regime, and seeking to stay fit.[101] However, he still favored cold beer and opened a pub called the Hog Breath's Inn in Carmel-by-the-Sea in 1971.

i think i came close to burning out my blender motor on kale this morning. i need $300 pls.

My blender motor often smells like burning and it's only just out of one year warranty. I'm ignoring it.

I made this the other night. It's been good to me. I added carrots and onions, too, and also threw in a dash of smoked paprika. It's a winner.

http://www.epicurious.com/recipes/food/views/Lentil-Stew-with-Spinach-and-Potatoes-349

that guy eating the fruit salad looks like he's getting his salad tossed.

http://img716.imageshack.us/img716/6420/stockphotofullisolateds.jpg

This talk by the authoritative but annoyingly voiced Dr. Michael Gregor, summarized here, has reminded me that unless vegans and vegetarians get their omega-3/omega-6 ratio under control and remember to take their B-12, they're likely to have health outcomes no better, and often worse, than omnivores (esp. paleovores).

So this weeks quest is to find palatable ways to eat the flax oil hiding in the back of my refrigerator. I'm aware the ground whole flax seed is better, but smoothies and cereal aren't a regular habit. Salad is. In the past, my flax oil based salad dressings have not been crowd favorites. If anyone comes across some flax bearing dressing recipes worth sharing, by all means do. Tonight, I'll make this and report back:

Liquid Gold Dressing by some Berkeley parent

1/2 cup flaxseed oil
1/2 cup water
1/3 cup fresh or frozen lemon juice
2 Tbs balsamic or raspberry vinegar
1/4 Bragg Liquid Aminos or tamari
1/4 to 1/2 cup nutritional yeast
2 tsp Dijon mustard
1 tsp ground cumin
1/2 Tbs ground flaxseed (optional)

^^ blend the above in a blender.

you can just mix ground flaxseed with porridge, right?

i put it in my steel cut oats and my awesome spinach/non-fat greek yogurt/banana smoothies

so would i get more omega 3 bang for my buck from ground flaxseed or from the oil?

also wondering this

i guess with the ground flaxseed you're getting added bonus of fiber

Yep. Mixing a couple tablespoons of ground flaxseed in oatmeal, porridge, or blender smoothies is the usual recommendation for getting ALA in your diet, and flaxseed (esp whole) are more nutritious and a lot more shelf-stable than flax oil.

I've sluthed to find the recipe above for Liquid Gold Dressing is actually from Becoming Vegan by Brenda Davis & Vesanto Melina. I just made some, and its way better than any other flax dressing I've tried. 3/8 cup nutritional yeast (as I used) is a bit high - I'd recommend between 1/8 to 1/4. It could also use a teaspoon of sweetener like agave or honey.

xp will & caek - nearly all the calories of the seed are in the oil. The whole seed (and to a lesser extent, meal) is more stable due to antioxidants etc in the whole seed tissue but not the oil.

I've also seen recommendations that 1 tbsp of ground flax can be pureed with 3 tbsp water as an egg replacer in baking.

Neat scientific article I just came across:

Measurements of aggregate antioxidant activity in plants is generally done by observing how much a given plant extract inhibits a free-radical oxidative reaction in a tube, providing an ORAC value. Since free-radicals are thought to play a part in both aging and cancer initiation, ORAC values are considered a proxy for a plant's value in preventing oxidative aging or free-radical caused mutations.

But what about a plant's ability to prevent proliferation of existing tumors? This is important both for those with diagnosed cancer, and those who don't want the thousands of initiated but as yet nonproliferating neoplasms in our bodies to advance to disease. A team in Quebec tested just that, applying extracts of 32 vegetables to 8 different cultured tumor cell lines, and measuring how much the culture growth was inhibited or halted entirely.

Antiproliferative and antioxidant activities of common vegetables: A comparative study. Food Chem 112:2 pg 374-380

Some vegetables inhibited some tumor lines but not others, but there were some clear winners. Inhibitory effect on cancer cell proliferation in vitro:

Very High: Brussel sprouts, Cabbage, Curly cabbage, Garlic, Green onion, Kale, Leek, Spinach
High: Asparagus, Beetroot, Broccoli, Cauliflower, Fiddlehead, Green bean, Radish, Red cabbage, Rutabaga, Yellow onion
Intermediate: Celery, Eggplant
Little: Acorn squash, Bok choy, Eggplant, Boston lettuce, Carrot, Endive, Cucumber, Fennel bulb, Jalapeno, Orange sweet pepper, Potato, Radicchio, Romaine lettuce, Tomato

Its a confirmation of the known anticancer properties of Alliaceae (garlic, onion, leeks), and cruciferous vegetables (brussel sprouts, cabbage, broccoli), but curiously bok choy (another Brassicaceae) has no effect in this test. Tomato, rich in lycopene, is believed to be particularly potent against prostate cancer but its extract does little in vitro. The paper says nothing about whether any antiproliferative compounds will be digested and find their way to a tumor.

But it does restore my faith in the lowly onion, which is otherwise a fairly mediocre vegetable in nutrition density. And doesn't help my rather dismal view of the potato (mostly empty calories + solanine, seems to increase kidney cancer).

Inhibitory effect on cancer cell proliferation in vitro

= wtf this isn't actual science

I mean here's the thing. I have grown plenty of cancer cells in culture, and I could piss on them and their proliferation rate would decrease. Do you want to drink my piss because if so will fedex.

As have I some time ago, though a conventional urinal was nearby.

In vitro studies almost always preceed in vivo work. Try this one on:

Ornish D. et al. Intensive lifestyle changes may affect the progression of prostate cancer. J Urol. 2005 Sep;174(3):1065-9

http://img411.imageshack.us/img411/4840/ornishserum.gif

94 prostate cancer patients electing to not receive conventional treatment were randomly placed on experimental groups (vegan diets with daily tofu and exercising), or control groups. At 12 months, blood serum from each group was added to prostate cancer cultures. The serum from the control group inhibited cell growth by 9%, while the serum from the experimental group knocked culture growth down by 70%.

Was serum from the vegans absorbing something from digestion of plants or the tofu that the omni's weren't? Maybe there was an indirect stimulation of apoptosis signaling pathways elsewhere in the body? Perhaps something in the control diet was inhibiting normal apoptosis? Its impossible to say at this point.

The notable things about that Montreal study is that 1) The vegetable extracts were selectively poisoning cancer cells and not normal cells, and 2) the veggies that had the most pronounced effect were not (in general) the ones most commonly eaten. The vegetables in the American diet are primarily potatoes, tomatoes, lettuces (all), onions, carrots, and cucumber (in that order), of which only onions ranked highly above. Just after those are highly ranked cabbage & broccoli. Kale & brussels sprouts are pretty trivial in comparison.

That, in itself, is interesting to me, a helpful reminder to myself that eating the unusual veggies may be better, and I wanted to share. As an interested outsider I can only hope to extract better detail on emerging themes from contemporary work, hopefully without too much selection bias, as by the time any consensus emerges we'll all be decades older.

giving up HFCS 100% in the new year

need advice: is "corn syrup solids" a sneaky term for HFCS or something different that is just as bad or something different that is less bad?

Mentioned last year, but these videos on HFCS/sucrose are IMO required viewing:

Robert Lustig - Sugar: the Bitter Truth (90 min)
Sean/UndergroundWellness - Sugar: The Bitter Truth (The SHORT Version) (11 min)

HFCS = glucose + fructose = table sugar = bad. There no significant chemical difference, both (when consumed in quantities common in the modern SAD) induce the liver to increase (LDL) bad cholesterol lipoproteins and obesity via de novo lipogenesis.

Get your fructose from fruits.

For anyone with poorly-seasoned/stripped cast iron cookware, and even carbon steel woks, I was thumbing through a Cook's Illustrated at the grocery checkout, and stumbled upon Sheryl Canter's novel approach to seasoning which CI highly praised, and just tried it myself with great success.

Chemistry of Cast Iron Seasoning: A Science-Based How-To

Summary: seasoning is a polymerization process, not cooking. Stable saturated and monounsaturated oils don't polymerize easily, but low-smoke point, high PUFA oils do. The best unstable food oil by far? Flax oil.

are brown rice/white rice/brown pasta/white pasta/potatoes/white bread/whole grain bread all equally bad? are potatoes the lesser evil?

xp roxymuzak:

Corn syrup solids, like ordinary cooking (not high fructose) corn syrup, is 100% glucose. Less sweet by dry weight than HFCS/sucrose, and according to Dr. Lustig above, less harmful, but still empty calories.

xp just1n3:

Oh, now you're just teasing me. Nearly all the fiber, vitamins & minerals of grains are in the bran & endosperm, which are milled off in the production of white rice, white pasta, and white flour/bread. Dr. Fuhrman's ranking of grains/starches by aggregate nutritional density runs:

Oats 53
Brown Rice 40
Sprouted Grain Bread 39
Potato (white) 34
Barley 32
Whole Wheat Bread 24
Quinoa 21
Whole Wheat Pasta 19
White Pasta 18
White Bread 17
Bagel 18
White Rice 12

His methodology and results seems reasonable to me (though his recipes still suck).

I don't like whole wheat pasta either, but Dr. Greger has turned me on to bionaturae brand as the closest to white pasta in texture. $3/lb at Whole Foods, $2.50 in bulk from Amazon, when my order arrives I'll let everyone know how it fares.

thanks!

Also, while it looks like cooked whole wheat pasta is indistinguishable from cooked white pasta in Fuhrman's ranking, that's because fiber doesn't figure into his calculation, and many of the other nutrients leach into the cooking water. That wouldn't be an issue making in soup with pasta.

Q: Does anyone have any experience with hemp oil?

Hippy Dr. Andrew Weil says it doesn't have the offensive undertones of flax oil (which frankly is better for seasoning woks than for eating - sadly I've concluded we should our flax from smoothies and porridge).

seems like there's not much point in eating grains beside the calories, really.

fiber is good for you?

It beats

http://2.bp.blogspot.com/_PC3aIMjVWm8/SRVUg48L2yI/AAAAAAAAArI/fNeHAusPw64/s400/divertic350.jpg

btw made this and my breath is on fire! haw.

ohmigod that looks amazing. I would totally make. maybe I'll start cooking for myself again.

also I never got the big deal w/r/t garlic and body odor. maybe I just don't notice it when I reek of garlic. is that something you notice, when your BO starts to smell like garlic? \o_O/

i notice weird body odor with curry

my hands smell funny after eating curry but I dunno how long that lasts for

I used to notice that my sweat was, uh, not good the day after eating spring onions. Not oniony, just a strong chemical smell, almost petrol-ish. </tmi>

Haven't noticed it lately, but maybe that is because I no longer convince myself to use more than one spring onion per recipe in an always futile attempt to get through the bunch before they start to look droopy.

(have a feeling they are "scallions" to Americans but might be imagining that since there are regions of the UK where "scallion" is probably dominant)

maybe the key is to load up on garlic and curry in winter when you don't sweat

they call them both here but spring onions (whenever i buy them and they are named that) seem to be much larger

i've never had garlic affect my body odor that i'm aware of, but my breath...

xps yeah grains are a pretty high-calorie way to get fiber

xp lol it's a chinese custom to eat raw garlic with DUMPLINGS! so I've been doing that when I'm having DUMPLINGS!, why, because DUMPLINGS! are delicious and everybody should eat DUMPLINGS!

the thing is, if you don't get your calories from grains then where else are you supposed to get your calories from??

meat, beans, nuts, vegetables, fruit, and dairy

Beans are pretty ideal.

Speaking of which, Turkish Lentil Spinach Soup from the Sundays at M00sewood tonight, and it gets 4 thumbs up.

Simmer 1 cup lentils in 5 cups stock (or water + tsp salt), covered for 40 minutes. Meanwhile in a 4 qt or larger soup pot heat 1/4 cup oo and saute 2 cups chopped onions. When translucent, add 3 pressed garlic cloves, 1/4 tsp cayenne, 2 bay leaves, and 1/2 cup bulghur. Stir til onions and bulghur are lightly browned. Mix in 2 cups chopped tomatoes, 1/4 cup chopped parsley, and when the tomatoes give up their juice 1/4 cup tomato paste. Add the lentils and broth. Simmer for 15 minues, add pinch rosemary, salt/pepper to taste and water if its getting thick. Before serving, stir in 2 cups chopped spinach to wilt in soup.

yum

The whole starch-based vs. high nutrition density (veggies, fruit, beans, and nuts, in that order) thing is a matter of some debate. Either will spare us diseases of affluence, much of the planet can only afford starch-based, but it seems high-nutrition density has the edge wrt immune-support & cancer.

i just ate a whole bunch of dinosaur kale with carmelized onions and it was the jam. yum yum yum.

thanks for those links sanpaku

I discovered sprouted wheat berries over winter break. Once I get my car battery recharged and can start my car again, I will go find some. I broke down and ordered tuna in bulk from amazon. This is making me question whether or not I need a car.

i decided to track down this product at costco to replace the flax oil i'd been using in smoothies and mixing in with oatmeal.

http://www.amazon.com/Natural-Organic-Pre-ground-Milled-Golden/dp/B000TTNMNO/ref=sr_1_1?s=grocery&ie=UTF8&qid=1294873635&sr=1-1

apparently it's much cheaper there.

today's whole foods lunch: quinoa cake sandwich with spinach, roasted red peppers, red onion + a side of kale with oranges and dried cranberries.

i'm kind of "over" potatoes to some extent, i've been switching more to sweet potatoes of late. really been trying to get back on the nutrition nazi train after spending most of the past year not really eating as well as i should have ("healthy", i guess, but not up to my previous standards.)

The holidays murdered my nazi diet. I now eat a spinach salad everyday as penance, also I love spinach.

what is a quinoa cake sandwich? is it quinoa cake in bread or does the quinoa cake replace the bread?

quinoa cake is in the bread (not vv nazi)

i noticed not a lot of people went on DIETS for their new years resolution this year. i am thankful, as merely hearing about people's diets makes me rage. especially lean cuisine lunches.

so where are my NN's at? it's been quiet around these parts. i finally got a decent blender and it's taken my smoothie experiences to a whole new level.

the cynicism displayed by food shops in january is just too much: M&S especially with their low-cal lunch range front and center of their shops, including low-cal portions of sweets and crisps. smdh

Whole flax seeds (~ $2.50/lb for organic at WF) have a pantry life of about a year, while pre-milled flax (like the oil) needs to be refrigerated. I toss a couple tablespoons in the blender (by themselves) and run at liquify/obliterate for 30 secs, and then add my other ingredients once flax-dust tornado subsides. I've tried ground flaxmeal and the grit/texture is about the same.

do you use whole flax seeds then?

Just saying, whole flax can work fine for smoothies, without much hassle. If I ate porridge/oatmeal more often, I'd probably process some flax into meal in the coffee grinder regularly.

Follow-up on the Bionaturae brand whole wheat pasta: yes its texture is way better than other WW pastas I've tried, but it still has the bran-y taste of whole wheat, for better or worse.

yeah i worried about that. i buy flax seeds and throw em in, i didn't know if that was the thing to do or not. they have to be kind of broken up to 'work' i guess?

Otherwise you're giving your public sewer system/humanure compost pile an omega-3 supplement.

i bought a bunch of ground flax seed for my uk version of steel cut oatmeal. it is working out well, as in i am presumably doubling down on omega 3 (i eat sardines a couple of times a week). it comes in a sealable bag.

i have also been enjoying a red lentil daal with sweet potato, maybe i got the recipe link from ilx?

and salmon and quinoa, as per.

Could someone tell me how much sprouted wheat berries cost at Whole Foods in the bulk section so I won't have to drive to Milford?

you could try calling your local store?

I submitted a question under the category Product Request using a form on their web site. I felt it would be too much to ask by phone.

Last time I called Whole Foods, they had really spectacular hold music! I forget what it was (except I do remember it wasn't the Beatles).

i stopped eating food

RIP Jack LaLanne http://latimesblogs.latimes.com/thedailymirror/2011/01/jack-lalanne-1914-2011.html

my supplements are making me sick today

I was helping my friend Beaulah study for her natural medicine class last semester and it made me uneasy about taking my supplements.

Broad spectrum vitamin supplements may be a bad idea. Evidence suggests vitamin A, beta carotine, vitamin E, and folic acid supplements increase mortality, Vitamin C has no effect, while Vitamin D reduces disease incidence and slightly increases lifespan.

I used to take a relatively high dose multi tabs, and since I didn't chew, found the vitamin C (aschorbic acid) content (probably) nauseating on an empty stomach.

Presently I "only" take a 4000 IU Vitamin D capsule, a 450 mg algal DHA softgel, and a 500 mcg B-13 sublingual tab daily, more or less as recommended by Dr. Michael Greger, who has a fairly comprehensive knowledge of recent studies. No nausea taken with morning tea, and I presume I'm getting well over the RDAs of everything else in a low-carb vegan diet.

i'm taking vitamin D capsules along with a more comprehensive daily vitamin but i am probably going to ditch the latter b/c of nausea. i tend to get enough good food in my system so i don't need it. i take the vitamin D because i try to avoid sun exposure.

iirc vitamin d sourced from the sun is vastly better than the vitamin d available in pill form?

They're biologically equivalent. But for those not living near our evolutionary environment near the equator, UV levels are diminished by angle of the sun and clothing during the winter. I've read that those living north of 37 degrees latitude (San Francisco, Richmond) get essentially no UVB exposure (or Vitamin D) from November through February even at noon due to the sun's low angle at zenith.

Incidence of multiple sclerosis (a neurodegenerative disease my grandmother endured for 30 years) is highly correlated with latitude, so some have speculated lack of Vitamin D may contribute:

http://www.mult-sclerosis.org/World_ms.jpg

irc vitamin d sourced from the sun is vastly better than the vitamin d available in pill form?
this is true but the light you get from the sun in areas north of columbia, sc (i thinK?) is not strong enough to benefit you for many months of the year (like right now).

err... xpost what sanpaku said (more eloquently than i!)

i am so bad at taking my vitamins. must remember the d, though! that's the one my doc specifically recommended based on my last bloodwork.

my supermarket started stocking pumpkin salads and maaan pumpkin is an underrated squash

made some dope ass baked kale chips last night. am i assuming wrongly that these maintain most of their nutritional value even though i;m cooking them at relatively high temps (~375) for close to 20 mins?

so addicted to garlicky kale. terrible breath.

how do those kale chips turn out? I saw a thing about them in some dumb "how to sneak vegetables into your diet, you stupid ape man" article.. Pretty crispy?

i made them a few times last year - good but they don't keep all that well.

yeah they turned out great, but we ate them all in one sitting. they were generally crispy. but even where they were still a bit soft/ damp they were still pretty delicious. i may have to play around with temps/ times...

If the nutrition nazi was a billionaire:

http://www.nytimes.com/2011/03/06/magazine/06murdock-t.html?src=me&ref=homepage

Murdock's soup recipe:

http://www.nytimes.com/2011/03/06/magazine/06murdock-recipe2.html

wld eat

John Paulson (the hedge fund manager who made somewhere around 7 billion betting against mortgage backed securities, then betting on the bailout of banks near their share price lows) is a nutrition nazi. According to Gregory Zuckerman's The Greatest Trade Ever, Paulson handed out copies of The China Study to his staff and would rebuke desk traders found with pastrami sandwiches.

working at a hedge fund would almost be bearable if nutrition nazi lunchbags were provided

is there a good app or online thingie to keep track of daily nutrition goals and things consumed?

You might want to look at http://nutritiondata.self.com/

www.fitday.com is a good way to track (requires a lot of manual entry but is not bloated w/ too many ads, premium charges, etc.), also sparkpeople has a good tracker that includes lots of name brand foods already entered.

fitday gives you nice graphs and you can track weight, exercise, etc., too.

I just started making homemade lemonade since the weather has turned nice. The current ratio, that I'm happy with, is 6 lemons + one half cup of sugar. Sugar is no good obv so I'm wondering if I should use another sweetner. I have agave nectar but really don't want to experiment with due to the price of lemons. Anybody here make their own lemonade?

Here's a link to the benefits of lemons

http://www.earthincommon.com/nutrition_01-article.html

*due to the price of lemons and agave nectar.

you could try stevia powder. it's v v sweet, so a little would go a long way.

ok thanks, never heard of it

http://en.wikipedia.org/wiki/Stevia

i had stevia for the first time today in ice tea. i could probably get used to it, but it doesn't taste at all like sugar to me. maybe that's the point.

i don't actually like the taste very much, it reminds me of artificial sweetener/splenda, but i was just trying to think of an alternative to sugar for brownie.

i don't like the taste of splenda either but i'm so used to sugar that maybe i could acquire a taste for stevia? dunno. agave nectar isn't all that great tasting either.

i think of agave as a honey-like sweetener (another thing you could try in small quantities), so i don't expect it to flavor things similarly to sugar.

yah it is a good suggestion, xxp.

I didn't like Stevia at first because it tasted bitter to me. But after a few weeks of use, I couldn't taste the bitter any more. I think you just have to get used to it.

http://www.livestrong.com/myplate/

Found this last week. It has an auto fill ability but also allows you to input calories manually and automatically adds it up for you.

for some reason i thought they charged... or maybe they just charge for features that fitday offers free, but the livestrong interface is def nice and they also have a lot of name brand foods there already.

sparkpeople has a nice recipe calculator, too.

http://recipes.sparkpeople.com/recipe-calculator.asp

I've been using the livestrong one for a couple days and realized I eat TOO MUCH SODIUM! Everything else is good afaict. How much of an issue is this at my age? If I drink a gallon of water a day, the excess sodium is likely excreted, right? I am crazy about pickles and don't want to stop eating them, but I will if I must.

i recommend the vanilla stevia if it tastes bitter to you, really cools it out

i rememember that gbx (i think) said something like that - that you dont need to worry too much abt salt intake cuz yr body regulates it, hope he's right, i love salt

god i hope that's true. i was really shocked at what had TONS of sodium - most of mine came from bread and stuff like that (also pickles tho - i srsly eat them constantly)!

i was reading about effects of too much sodium and saw that the body will usually excrete excess unless you're "sodium sensitive" - i guess this would be the result of kidney problems, which i have often had :/

yeah that seems to ring a bell the 'sodium sensitive' thing, maybe worth checking out? i guess i should.... aargh

they've recently reduced the amt of daily recommended/allowable sodium for us adults, too, i think...

maybe some sugar/hfcs lobbying effort, who knows?

I've mentioned in the past the problem is only partly with absolute sodium intake. Its also with sodium potassium balance, the sodium being the primary metal ion in extracellular fluid, potassium being primary inside cells. A high sodium/potassium ratio also seems to screw up signalling pathways Here's a layman's review of some of the research.

Some high potassium foods from my pantry (mg K / 100g serving):

Vegemite: 2600mg
Palm hearts: 1806mg
Soybeans: 1797mg
Beans, white: 1795mg
Lima beans: 1724mg
Mushrooms, shiitake, dried: 1534mg
Beans, kidney: 1490mg
Beans, black: 1483mg
Beans, adzuki: 1254mg
Apricots, dried: 1162mg
Tomato paste: 1014mg
Split peas: 981mg
Lentils: 955mg
Chickpeas: 875mg
Raisins: 825mg
Peanuts: 776mg
Dates, medjool: 696mg
Waterchestnuts: 584mg
Avocados, raw, California Potassium: 507mg

Bananas: (only) 358 mg

Basically, beans, tomatoes and other fruit (and of course bananas). I wouldn't worry too much about the banana equivalent dose.

I love that you have Vegemite in your pantry <3

interesting article. one more reason to pick out the Brazil nuts, too.

All natural potassium is radioactive, you need it more than you should fear natural background radiation, and you aren't going to absorb any more of the radioactive isotope (K-40) than proportionate to your body potassium requirement.

You're going to expose yourself to similarly trivial amounts of radiation by sharing your bed with someone else. Should that stop you?

not necessarily, but it could come in handy as an excuse.

introduced persuasive public speaking by trying to convince students to drink unappetizing-looking but super healthy smoothie in a recycled glass container with the following ingredients:

banana (1)
guayaba pulp
100% not from concentrate cranberry juice
mango (just a few little frozen chunks)
carrot juice
huge bunch of spinach

got 3/9 to sample it! those who were willing to try said that it was tart and tasty, not "gross" or "disgusting" as they had originally thought

that sounds delicious.

it is delicious! just grassy/green enough, tart, and satisfying.

I'm pretty sure I have perfected this perfect smoothie -- I subbed raspberries for the mango this time and it's just like liquid spring: tart, grassy, bright, a little bit sweet.

my family will always be grateful for the krispy kale on this and previous nn threads.

Where do I find guayaba pulp, is the question.

oh man i was just reading about something with guayaba in it but now i don't remember where/what.

I'm betting the Grand Mart would come through on this one. Or the Thai market in Silver Spring, maybe.

Mexican stores should have it in the frozen section -- it's like a thin packet, Goya brand.

Not to be confused with guava paste, which is canned (sometimes) and very very sweet. Delicious, but not the same thing.
Pulp http://www.foodfacts.com/images/items/041331090728.jpg
Paste: http://images.bizrate.com/resize?sq=80&uid=2245090008

Also these little yummies, sometimes called bocadillo (pretty good for long bike rides/hikes/athletic activities because they're portable, wrapped individually, and +/- healthy)
http://i01.i.aliimg.com/photo/v0/244774907/Bocadillo_Snacks.jpg

Oh those are so good. You get them either sugar coated or between sweet cracker-like things in my neighborhood. <3

guyssss momo sushi in old town had the BEST fish going on last night. i've been there before but for some reason this time was WAY better. maybe the best hamachi i've ever had.

haha oops i meant to put that on dc thread.

hamachi is my favorite, which would probably make Steve Shasta Scoff.

OK so I need some serious NN inspiration and support here. I have been in Israel eating a ton of healthy food (I have never seen a nation eat so many vegetables for BREAKFAST), but also a lot of pastries and cheese cheese cheese.

Mom was showing me some pics she took of me covered in mud at the Dead Sea and I was OMG WTF UH FUCK. I used to be "willowy" and now I am, like, STURDY. Which is not the worst thing, and I'm not truly overweight, but I'd like to move back in the willowy direction.

Also, some of my pants are too tight.

Why would I scoff at Hamachi? While it's not my favorite but that I have eaten my share in the past.

We are approaching the end of the season for it for real hamachi lovers, it starts shedding it's winter belly layers as it migrates south. Well, that's wild hamachi, which is pretty rare to find these days unless you go to a sushi bar that has unusual fish distributors.

dude quincie you are a stick!

some of my pants are also too tight. i blame: work stress, not as much gym time, eating some cheese, and living with a boy who loses weight without trying and therefore likes to eat a lot.

my trainer 'broke up' with me yesterday, 45 min before our appt. ok, he got promoted to 'fitness manager' at another location bla bla but basically now i need to find another trainer to redeem my remaining sessions after which i want another gym because this one sucks.

i need nn motivation! quincie, maybe we can start a support group?

Yes! The fiance also has the "loses weight without trying and therefore likes to eat a lot" thing; he also runs 20+ miles a week. And we both love to eat. A lot. It's kind of a shared hobby.

I think my strategy is to do sensible breakfast and lunch, which I've been slacking on, and do dinner at home at least 5 nights a week. We've been eating out/doing take-out a lot due to business and shit. When we cook at home, we tend to do lean meat and veg--a good thing!

If we lived closer we could share a trainer! I think that is my only hope for getting on the fitness bandwagon, at this point.

seriously i have been working through my existential crisis by cooking and that is just a really bad idea.

hmm, we should talk ideas on saturday...

I'm in! We're both ilxdchix who like food, have sig others who can eat more than we can, like the booze, and have jobs that take up a lot of time/energy. One diff is that you like the exercise and I don't (yet--that needs to change for me!).

i have a terrible attitude right now.

nyt running a profile on the dude who did the sugar: bitter truth video that sanpaku likes

http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html

The author Gary Taubes has run-ins with Robert Lustig before his current NN notoriety.

elaborate ploy to raise lustig's credibility, imo

hey sanpaku, the article mentions that inuits in the 1960s rarely got malignant cancer. yet my understanding is that inuits have a rather protein-heavy diet. how does that square with your beliefs?

I really liked this article, kinda challoppy but with relative conditionals:

http://well.blogs.nytimes.com/2011/05/04/how-sugar-affects-the-body-in-motion/?partner=rss&emc=rss

I dunno if it's a placebo effect or not but I've been cutting out fructose/refined sugar since I read that taubes article and I'm feelin pretty good

I'm not a biker/athlete though

someone please motivate me to get back on the nn wagon!
where is cutty to shame me into shape?
i miss seattle (excuses, excuses, i know).

tehresa I totally need motivation, too.

PANTS DON'T FIT FUCK MEEEEEEEEE

On the bright side, I have had a wonderful time eating my way into the next size. But enough is enough.

srsly i am way scared of pulling out the summer clothes right now because i know it is going to be NAGL :(

what are the most budget-friendly nazi foods??

i tend to prefer the v lean meats and vegetables over the super healthy grains, but sadly the lovely healthy meats are usually the most expensive!

For price, my guess would be quinoa, lentils, kale?

i guess... what are the least expensive, least carb-heavy nn-approved foods? is the more appropriate question.

kale is otm. love it. wish it didn't require going to stores outside my normal routine to get it :(

considering bloomspot $99 fitness bootcamp deal... silly? it'd be 6am m-w-f for a month.

that's roughly the same cost as a yoga class, right? it's up to you if you want to be there at 6am. not sure i could do that, but hey

this is a really stupid question, but i am going to ask it anyway:

if i blend up two large handfuls of spinach into a smoothie, does that spinach have the same nutritional value as if i ate the spinach and, um, chewed it up with my teeth?

good lord, that is such a yahoo answers question
i am figuring that it has to be the same, right? i'm not cooking it or changing it, just blending it up with other stuff

i feel like it should? as long as you drink everything in the cup and don't leave bits of spinach behind?

I guess my question is related to juicing, which I know is NOT the same nutritional value as just eating the greens straight because it removes fiber, etc. I am not running it through a juicer, though -- I'm just using an immersion blender to blend things up. In my mind, blending must be just like (I realize this is gross) pre-chewing rather than extracting, like a juicer.

i would think so!

The technical term is "premasticated," which I only know because it has been implicated as a possible route of HIV transmission in cultures in which it is practiced. But anyway, ya'll are OTM that it makes no difference whether it is you or the blender that does the masticating!

yeah I can't see how it would make any difference at all

Just read this Art D3 V@ny book and will probably try to move in this direction - not in a perfectionist way, but gradual drift.

did you googleproof his name so the nutrition nazis won't find him?

Heh, I'm very vague about the principles behind googleproofing, so I overdo it.

Oh god, it took me half an hour to get the meta ref.

there's many nuggets of good info in the paleo diet/exercise world but i'm gonna spear the next dork that talks about "emulating the caveman lifestyle."

so this is where my nazis have been hiding

i am a horrible nn these days, btw, and just started reading the china study today as penance/inspiration to start being healthier---stress is a thing, yo

i've been reading this thread for a while. trying to cut way back on sugar at the moment.

i don't know how i'd find the energy to start going to the gym (or running) though. i don't need to lose weight but wish i were in better shape

I'm trying really, really, really, really basic Pilates.

are you taking a class or just on your own? how is it?

I went to a class, couldn't keep up at all, was that person who the instructor had to come over and physically adjust. So I bought a book and am focusing on doing just 5 or so really basic exercises. They make me feel great when I do them but so far I've been hopeless at doing them even though I've been on vacation for 2 weeks because in every spare moment I was trying to keep up with work email that could not be put on hold (worst timed vacation ever - I love having Euro-length vacations but sometimes they are just not practical).

Apparently latest research says that only moderate exercise needed to keep in excellent shape and no need to develop a running habit. But I have no idea where this was published - just an 'I read the other day...' type statement from family.

i don't know how i'd find the energy to start going to the gym (or running) though. i don't need to lose weight but wish i were in better shape

― daria-g, Monday, June 13, 2011 1:24 AM (3 hours ago) Bookmark

haha skinny ppl.

my brother & the girl im dating are both like that.

https://www.youtube.com/watch?v=9r9jMoWJ7xE&feature=player_embedded

props 2 fat joe for becoming a nutrition nazi (not joking)

Dan Buettner covers exercise in his TED talk. The longest lived cultures don't intentionally "exercise", but instead structure their lives so that mild exercise like gardening and walking are intrinsic.

I've always been bemused at people in the 'burbs spending on both gym memberships and lawn mowing services. The leisure class doesn't want to be seen working, I guess.

https://www.youtube.com/watch?v=I-jk9ni4XWk

i don't know how i'd find the energy to start going to the gym (or running) though. i don't need to lose weight but wish i were in better shape

― daria-g, Monday, June 13, 2011 1:24 AM (3 hours ago) Bookmark

haha skinny ppl.
--hella peens (D-40)

well the other thing is I live in the city, don't own a car and walk several miles a day.. and I eat a lot of vegetables and nn-approved type foods. I have junk food on occasion just not very much!

i think driving a car has been horribly bad for me. i am looking into bike purchase for the option of bike commuting to newjob (when it's not 100 deg out).

things that i think have helped me get in better shape over the last year...

- cycling everywhere and every ride aiming for a bit of max effort (thx cutty et al for protips) even if it's just a trip to the shop i always try and get out of breath

- free weights whenever i'm at home. just 20 reps or as many as i can do as often as i can. there's a space i can do pressups/situps at work, i do a bunch of those a few times a day too.

- whenever possible i only eat meat, fruit and veg. snack on nuts

- not worrying about breaking the rules, or even having any rules, just have a general healthy vibe

- learning to say no to bad food at work. cake and biscuits and crisps are on constant rotation here. just turned down some crappy food and got this in my inbox " Pah! Healthy eating’s for wimps!" lol

really doesn't feel like it has taken any actual effort at all, and it certainly doesn't take up any of my time the way a gym or some kind of sports class might. not that i think there's anything wrong with those, but this is really working for me

that's great to hear!

just having a general healthy vibe is def the best way to go about things, for sure

one of the things i'd always struggled with before was going from doing no exercise whatsoever to doing 3-5 days a week hardcore EXERCISE. seeing results in a week or two, then my body not changing for ages, getting pissed off and giving up.

think the key is to have at least one bit of exercise that you *have* to do, i.e a commute or something that becomes part of your routine. then all the healthy eating and actual exercise seems to come and go depending on what i'm up to during the week.

still gotta stop buying bottles of wine and should probably start to vape, but there you go.

Gave up coffee at work cuz it's not very good coffee, and I want to put milk & sugar in it. Switched to green tea with nothing in it.

I switched to black coffee a few weeks ago. Only really works with good coffee, though.

The amount of milk ppl put in coffee is negligible imo

Agreed, but I've turned lac-tarded in my old age and I do want to be unbloated as much as possib. or at least have my bloaty days be for something that's really worth it. Not 2% milk in some office swill.

i use soy milk in my coffee.

I can if I have to, but it makes things taste like vegetable.

i think it makes t hem taste nutty/delicious. i use unsweetened.

srsly considering doing a 30 day vegan thing again

i think it makes t hem taste nutty/delicious. i use unsweetened.

otm

i cook a lot with unsweetened soy milk, too. i never really notice a diff btw that and cow milk.

I find cow milk kind of gross tbh.. have been drinking coffee black for a long time, I don't much care for adding anything to it. if only I could get my mother to give up those awful corn syrup filled gourmet coffee creamers, that stuff is so bad for you

also, I was starving this afternoon and got one of those horrible scones from Starbucks .. apologies nn!

yeah i am actually at the point where i like soy milk or black coffee, but reg milk/cream/half and half tastes icky to me.

Black coffee is rough in my stomach used to prefer it. Dairy tastes best in coffee imo, almond tastes weird and I never buy soy

I dunno the almond milk is too strong a flavor, doesn't taste like coffee any more but like a coffee flavored nut drink

Two interesting studies Dr. Michael Greger brought to my attention.

Tea is zen archery in a cup.

Aside from the numerous other benefits of tea: protection from heart disease, stroke, numerous cancers, osteoporosis, obesity, senility, improving insulin sensitivity & athletic performance, it also has a curious cognitive effect:

Camellia sinensis is the only known dietary source of L-Theanine, which increases alpha-wave activity (the neural rhythm associated with being alert while calm), and in combination with caffeine (also in tea) offers improved target discrimination:

http://jn.nutrition.org/content/138/8/1572S/F1.large.jpg

Mean hit rate (proportion of targets detected) (upper panel), mean d' (middle panel), and mean RT (lower panel) when subjects ingested placebo (P), L-theanine (T), caffeine (C), or these treatments combined (T+C). Values are means (n = 16). Asterisks indicate difference from P: *P < 0.05, **P < 0.01). From L-Theanine and Caffeine in Combination Affect Human Cognition as Evidenced by Oscillatory alpha-Band Activity and Attention Task Performance, J. Nutr. 138:1572S-1577S, August 2008

Tea and milk don't mix.

From Addition of milk prevents vascular protective effects of tea. Eur Heart J (2007) 28 (2): 219-223.

The most striking finding of our study is that addition of milk to black tea completely prevents the biological activity of tea in terms of improvement of endothelial function. Our results thus provide a possible explanation for the lack of beneficial effects of tea on the risk of heart disease in the UK, where milk is usually added to tea.

http://eurheartj.oxfordjournals.org/content/28/2/219/F1.large.jpg

Endothelial function was assessed by measuring flow-mediated dilation of the forearm brachial artery in 16 healthy females, before and 2 h after ingestion of 500 mL water (control), black tea alone, or black tea with 10% milk in a crossover study. Whereas tea significantly increased FMD compared with control, this effect was completely prevented by ingestion of tea with milk (Figure 1A). In contrast, endothelial-independent vasodilation (NMD) was not affected by addition of milk to tea.

i am off it at the moment because i'm not going to the gym, but i was drinking a couple of pints of full milk a day for the first half of the year. love it. rip me.

Thinking of y'all
https://www.youtube.com/watch?v=2UFc1pr2yUU

i'm doing the big monthly online shop

inspire me with non-perishable nn food items

~quinoa~

ready to eat vs not ready to eat

does it make much of a difference?

wld guess ready to eat is a lot more expensive.

almonds
lentils
oatmeal

protein powder

protein powder? is that stuff actually a complete protein?

it's non-perishable

it's easily digestible, low in fat/sat fat, and supposedly very efficient but ymmv?

olive oil: yes or no? what's the best alternative?

btw you don't actually need yr food to have "complete protein" if you eat more than one kind of food

olive oil is fine

It's not as bad as some other cooking oils.

You'll want no trans fats (as in Crisco and some margarines), minimal saturated fats, and a high ratio of omega-3 to omega-6 (they compete for conversion to non-inflammatory and pro-inflamatory signaling eicosanoids).

http://www.canolainfo.org/quadrant/media/health/images/bug-fatchart.gif

I rank olive somewhat below canola as a cooking oil, but better than other vegetable oils. For non-heated dressings, walnut and hemp oils are a bit better than olive, healthwise. Flax oil, despite the great composition, is out of contention as its unstable and has an acquired taste (which I haven't acquired).

Jeff Novick has some worthwhile comments on olive oil:

https://www.youtube.com/watch?v=GfBKauKVi4M

how is canola oil for flavour?

Canola is neutral. It adds very little good or bad. I still use peanut for Chinese stir fry and extra virgin olive for most vinaigrettes, but canola is my mainstay for cooking.

I'm a little paranoid of getting counterfeit olive oil (hazelnut oil with flavoring, iirc)

I spitballed today and put some sardines on flatbread with hummus and sriracha, it was delicious

http://simplyrecipes.com/recipes/tip_blender_and_mason_jar/

MIND. BLOWN.

WHOAH

I hope this works with mine because I seem to have lost the top that to the container part and now have to hold something over it when I want ot blend something.

AMAZING!

good lord

btw was it this one or the last one where people recommended food processors?

woah must try that!

i just checked a few jars, and about half of them fit

i have like so many fucking jars

awesome!
i don't have a blender tho, just a hand blender. a friend of mine is obsessed with getting a vitamix blender. as if a blender might change her life/diet completely.

i bought yogurt (plain, 2%, good quality) today for the first time in years, as it called out to me, so i assume my body 'needs' it
i also bought a fennel bulb! which is exciting. i'm trying to be more exciting with food again. mostly because i have been defaulting to the open-face-sandwiches-of-summer diet, which is really just the toast diet but with added tomatoes.

no a vitamix really would change her life!!

i want one! also i need a food processor.

Its prob an anathema to this thread but is cooking w butter really that bad

In terms of taste? Hell no it's amazing

In terms of everything else? Probably.

there are millions of things worse about most people's diets than cooking with a little butter.

i put butter in daal before reheating (good luck finding ghee in munich) and i make my omelettes with butter. a+.

Yeah agreed I just figured that butter is most def not NN approved. There are certain things that just don't taste right when not cooked in butter. Like omelettes imo.

a little butter won't hurt all that much

however butter has a low smoke point iirc, not sure what kind of carcingenous death causing compounds it morphs into when you heat it above a certain temp

I mean I think the key thing to take away from the NN threads is everything in moderation.

maybe that's what it is now that cutty isn't around

we've gotten soft

lol

soft like delicious butter

lol seriously - that definitely wasn't the ~vibe~ a couple years ago

butter is so so good though mmmmmmm

anyway I can't wait to go home and inspect my blender

i miss cutty and his inspiring lifestyle.
also i miss seattle.

anyway I can't wait to go home and inspect my blender

this!

mods please change thread title to nutrition skinheads - the rhetoric's similar but they're just not getting it done in here anymore.

i read this recently and it is basically contrary to everything i thought i knew about fats/oils.

thoughts?

My blender doesn't do the jar thing.

Boooooo.

every chef in america cooks with butter.

There's a great article where the editor of GQ asks Thomas Keller to come over to his house for a dinner party on a whim and TK says "Yes"!

While the editor is in the kitchen making a sauce, TK is throwing sticks of butter in the pan and tells the author "Don't tell the ladies."

I freaking love butter and drippings and fat and all that shit.

My dad makes a goose every Christmas and then saves the goose fat for him and his friends to use as a spread. Deej - he's a chef and you're right - he puts butter in everything.

sorry it was Esquire

http://www.esquire.com/features/food-drink/thomas-keller-cooking-1209

Keller's arm is an atom smasher. He's stirring the mashed potatoes with a wooden spoon, and I can barely see his arm, it's whorling so fast. The potatoes, which I thought were already done, have become something otherpotatoly. They're starting to look like pudding.

"God, I love this," he says, breathing hard. "I could whip potatoes all day." He goes for five solid minutes, a long time at that intensity. Before he picked up the spoon, he opened the fridge and found a stray stick of butter on the top shelf and threw it in.

"Don't tell the girls," he said.

"otherpotatoly"

The roles fats play in our health are extensive. For example, fat provides energy; it’s difficult to eat enough food on a low-fat diet to get the energy we need. Essential fatty acids are brain food; a deficiency can lead to numerous health and psychiatric/social problems. Fats are needed to absorb fat-soluble vitamins such as A, D, E, and K. Fats give us a feeling of satiety, preventing hunger soon after meals.

That bolded bit is patently false.

fat is approx twice as energy dense as carbohydrates, sure, but calories are calories, if were talking "energy"

the whole appeal to history part is pretty suspect, like yeah they recommended people eat saturated fats at the turn of the century but they also put cocaine in coke too

haha for real

oh weird that part above didn't bold? wtf zing

xp just1n3:

McDougall addresses the Women's Health Initiative study here. The main problem is that it tested moderate dietary change. The intervention group consumed 28.8% of its calories from fat, vs. the control group which consumed 37.0%. Both groups are high-fat diets by world standards.

Dr. Caldwell Esselstyn basically halted and to somewhat reversed heart disease in a small cohort that consumes less than 10% fat, only achievable with a vegan with no added fats or something like the traditional Japanese diet (note that all veggies also contain fats, just not much). Under 10% fats is about what Chinese with the lowest levels of diseases of affluence consumed in the China-Cornell-Oxford Project (Colin Campbell's China Study).

There's a case to be made for distinguishing between good and bad fats (as with good/bad carbs and good/bad proteins), but anyone consuming 28.8% of calories from fat is probably getting way too much of the bad for the good ones to offer much help. Moderate dietary changes don't have a strong track record in changing health outcomes.

thank you!

xps to caek: i use canola or safflower almost exclusively (peanut and sesame oils being the exception), esp for dressings, bc they have a completely neutral and creamy flavour. i really dislike the taste of most olive oils - they taste like the smell of play-do to me.

now that I'm back home with nothing to do I've been trying to step up my nn game

had a sardine avocado sandwich today. sardines, avocado on toasted flatbread w/ sriracha. mmmmmm

went crazy w/ the kale, quinoa, and salmon last night after 2 days of bad eating. felt so good.

the whole appeal to history part is pretty suspect, like yeah they recommended people eat saturated fats at the turn of the century but they also put cocaine in coke too

― british sb power (dayo), Monday, June 20, 2011 9:22 PM (2 days ago) Bookmark Suggest Ban Permalink

*frantically constructs time machine*

anyway cant believe u guys are still on abt fat or carbs or w/e, sugar is todays devil of choice, everyone knows that

I go out to eat in america and I get handed a bucket of food for $5, it's no wonder

tonight my parents are ordering papa johns though :/

did u lose weight when u were in hong kong

no I gained a bunch when I first got there because the whole city is built from 7-11s and they are all stocked with wonderful asian sweet drinks

they give you this card which you put money on and then you can buy anything with it it doesn't even feel like youre spending real money you just swipe and consume

once you 'control' yourself though yeah I lost like 20 lbs after going NN

see: sugar, devil, case closed

i would eat so many noodles in HK and DUMPLINGS!

all day every day

i would eat only DUMPLINGS! ever

wontons are standard issue in hk no DUMPLINGS!

you gotta go to beijing for DUMPLINGS!

they got some noodles tho

wonton is a type of dumpling

DUMPLING!

what how did you break the dumpling code

I go out to eat in america and I get handed a bucket of food for $5, it's no wonder

― dayo, Wednesday, June 22, 2011 11:43 AM (3 minutes ago) Bookmark

This is so true though. I lost a bunch of weight when I lived in England. It was intentional but A LOT easier to do there even with eating out and grabbing convenience foods every now and then because the portion sizes were just more human and reasonable. I remember going out with my parents when I was visiting here during that time and being served the equivalent of like 2 boxes of pasta at an Italian place and just being like HOLY SHIT. Similarly after being back here for a while I was shocked when visiting there and served main courses that would barely qualify as an app at most places here.

dumpler

this is what you want when you want DUMPLINGS!

http://en.wikipedia.org/wiki/Jiaozi

That might have been a little hard to follow. Bottom line = Mericans be eating too much fucking food.

Also, DUMPLINGS!.

its all abt portions, and sugar

too much ice cr?m

I hate people who complain about portion size on yelp, "we paid $10 for this gnocci and we didn't even feel FULL!"

Those people should never go to England.

this is what you want when you want DUMPLINGS!!

http://en.wikipedia.org/wiki/Jiaozi

― dayo, Wednesday, June 22, 2011 11:50 AM (31 seconds ago) Bookmark Suggest Ban Permalink

yeah those are super good, i like all the DUMPLINGS! of the world thos, i mean perogies shumai momos all yr dim sum type things peking raviolis etc etc

I wanted to buy pretzels the other day at lunch. I couldn't even find anything that wasn't a BIG GRAB! That's . . . ridiculous.

Steamed shumai are one of my favorite ever foodstuffs to eat with my mouth. MMMMMMMMMMMMMMM.

big grab, big gulp, nice how theyre both descriptions and exhortations

bad grub

GRAB A GULP

ice cr?m DUMPLINGS!

i wonder if that exists, wouldnt be too much different than deep fried ice cream

http://upload.wikimedia.org/wikipedia/commons/thumb/0/05/Mochi_Ice_Cream.jpg/220px-Mochi_Ice_Cream.jpg

mochi ice cr?m DUMPLINGS! are the business fyi

also I'm cruising for a threadban from the nn thread

ok yeah i guess mochi are kinda DUMPLINGS!

secret to eating out in america - for two people, order just one dish and an appetizer + maybe some soup or salad, you save some bucks and don't wind up so many leftovers

I'm always afraid that the waiters will give you a dirty eye for doing that

Mochi are bomb.

Someone needs to bring me a couple of those green tea ones pictured above RIGHT NOW.

haha joe, erica what is this peking ravioli

Peking Ravioli — In Boston, guotie are known as "Peking ravioli", a name first coined at the Joyce Chen Restaurant in Cambridge, MA, in 1958.[3

secret to eating out in america - for two people, order just one dish and an appetizer + maybe some soup or salad, you save some bucks and don't wind up so many leftovers

this is what we almost always do!

http://www.dailymail.co.uk/news/article-2005694/Americas-hot-new-snack-deep-fried-Kool-Aid-balls.html

https://www.youtube.com/watch?v=68EP0C9lzyU

haha joe, erica what is this peking ravioli

Peking Ravioli — In Boston, guotie are known as "Peking ravioli", a name first coined at the Joyce Chen Restaurant in Cambridge, MA, in 1958.[3

― dayo, Wednesday, June 22, 2011 12:09 PM (1 hour ago) Bookmark Suggest Ban Permalink

i honestly had no idea this was a boston thing!

i guess theyre often called 'fried meat dumpling' potstickers sometimes tho generally that refers to them thinner skinned DUMPLINGS!

no I gained a bunch when I first got there because the whole city is built from 7-11s and they are all stocked with wonderful asian sweet drinks

― dayo, Wednesday, June 22, 2011 11:45 AM

\(^o^)/ \(^o^)/ \(^o^)/ \(^o^)/ \(^o^)/

Mochi are bomb.

― \(^o\) (/o^)/ (ENBB), Wednesday, June 22, 2011 12:07 PM (7 hours ago) Bookmark Suggest Ban Permalink

Someone needs to bring me a couple of those green tea ones pictured above RIGHT NOW.

― \(^o\) (/o^)/ (ENBB), Wednesday, June 22, 2011 12:08 PM

^^^^^

there are tons of 7/11s in thailand too, wtg i guess 7/11 foreign expansion guys

think that my friend who lived in thailand told me some of the 7/11s are fakes

according to the 7/11 wikipedia page, asia is actually a giant 7/11

i visited a 7/11 located on a dock in an 'authentic thai fishing village'

did you go to phi phi island (pronounced "pee-pee eye-land")

no it was on koh chang

so wikipedia is telling me that 7-11 is japanese owned, this is breaking my heart

more like ka ching for that 7-11

7-Eleven is part of an international chain of convenience stores, operating under Seven-Eleven Japan Co. Ltd, which in turn is owned by Seven & I Holdings Co. of Japan.[2]

7-Eleven, primarily operating as a franchise, is the world's largest operator, franchisor and licensor of convenience stores, with more than 39,000 outlets,[3] surpassing the previous record-holder McDonald's Corporation in 2007 by approximately 1,000 retail stores.[4] Its stores are located in eighteen countries, with its largest markets being Japan, the United States, Canada, the Philippines, Hong Kong, Taiwan, Malaysia and Thailand.

I find it interesting that '7-11' rhymes in english, mandarin, and cantonese

~the cosmic numberz~

key to success

7 * 11 = 77 btw

7-11 Japanese pronunciation 'sebun erebun' 7-11 are open 24 hours.

that looks like it rhymes too oh man

okay time to turn this thread back on topic

https://www.youtube.com/watch?v=R3ied_AD4iE

he even mentions the china study!!

also lol

https://www.youtube.com/watch?v=O7ijukNzlUg

Ebert is one of us.

omg he even ref'd nazis

ilx trackbacks imo

I'm just kinda stunned that george clinton is a nn. makes my resolve stronger

wait did I really type george clinton. bill clinton. though would be awesome if george clinton was one too.

ha i thought that was deliberate

whats the NN regime on drug intake, before we check w/ george

i think it was noted in the Original Thread but ime all the vegans i know are profoundly interested in drukqs

except for those boring sxe types

This "animal protein is bad" stuff runs so contrary to what I've experienced personally in the last year or so. Granted, my goal wasn't necessarily nutritional health when I started (was weight loss and is now building muscle/strength), but I recently had my cholesterol and glucose levels checked, and they are excellent.

I track everything I eat, and am trying to run a slight calorie surplus in order to build more lean muscle mass. I strive for 40% fat, 30% protein, 30% carbohydrates per day. I don't eat processed foods; I eat mostly veggies, chicken breast, eggs, fish, and occasionally roasted pork. Very rarely beef. I try to keep my sugar below 50g/day, and my fiber at at least 25g/day. I drink whey isolate protein, take fish oil, and psyllium husk supplements. I have lost 45lbs in the last year and when from being completely sedentary to running 8 miles, and have made great gains in weight-lifting. I have never felt better than I do now, and I am close to 40 years old. My mom has been following the vegan thing closely and is overweight and stuck, probably because 70%-80% of what she eats every day are carbohydrates.

maybe she's a vegan who eats too much sugar

also you are exercisiing regularly

haha i was gonna say

like if we're talking about weight ~loss~ then the only thing that does that is a caloric debt, which could be accomplished by eating one big mac a day and running 8 miles or w/e

it seems rockapads has shifted from a focus on weight loss to changing the makeup of his body, though (ie, more lean muscle mass, lower body fat %). i had the same experience - i started out wanting to lose weight and get healthy and then really turned to making my body more balanced and healthy via lean proteins and careful monitoring of fat/carb/protein ratios.

now i feel like crap! but that's because i fell off the wagon. i have been brainstorming a hop back on the wagon to coincide with my new life, which starts monday :)

oh also -how hilarious are these 'sitting is bad for you!' reports that are now being covered widely in the news? um... duh!
i liked a shot of ppl at, i think, mayo, who conduct business while walking on treadmills - awesome desks built right in. so jealous.

really wished I lived in a city again - driving a car everywhere is so nagl

i KNOW! i hate it so much!

what is "lean muscle"?

that's me

maybe i mean lean body mass instead of lean muscle. i dunno. my brain is dead atm.

that's prob what you meant

you all know what i mean anyway come on now

madame i am a junior scientist and i value precision and accuracy in my speech

nutrition nazis talk abt lean muscle all the time, not really sure what it means but ive def heard it

lean muscle is muscle without a lot of fat in it... ???

does muscle often have fat in there or are they like two diff layers

both

yeah you can get fat in and amongst muscle tissue

'marbling'

delicious

but like focusing on 'lean muscle mass' is just another way of saying 'low body fat %' overall. it's not as if 'lean muscle' is somehow distinct from whatever the other kind of muscle would be. it's not like fast/slow twitch fibers or something

what I meant by "lean muscle" was basically that I eat and train with more of a focus on myofibrillated hypertrophy, meaning that I am looking to get strong but not bulky. But I think I may be using the term incorrectly. While digging around for a good definition, I don't see a single reputable-looking source using the term. It looks like a meaningless marketing/broscience term, so I'm going to stop using it.

xp and yeah @ what gbx just wrote

i know what you meant, they are just being difficult!

that's my job

Not yet it's not.

being difficult? sure it is! that's basically all i'm allowed to do at this point

maybe devote more of yr time to building lean muscle

you don't have to lose fat to gain muscle... "lean muscle" is a totally reasonable phrase. gbx is successfully being difficult.

you do have to lose fat to develop more 'lean muscle' tho....it just seems like a weird way of putting it, is all!

only to you! :)

lean muscle just seems like a tautology to me. how does it differ from the other kind of muscle?

doesn't have fat infiltrate

http://en.wikipedia.org/wiki/Intramuscular_fat

"lean mass" is a term that makes more sense to me. lean mass would equal muscle, connective tissue, even bone density... all ways to gain weight without gaining fat. sound right?

it's not like fast/slow twitch fibers or something

while we're at it, is this some real shit? i always kind of figured it was some fake-o madden/limbaugh crap my gym teacher talked

I run into those terms a lot when reading about sprinting and explosive Olympic style weight lifting, yeah.

lean muscle sounds great, i will make sure to concentrate on my lean muscles next time i am at the gym

fast/slow twitch are definitely a thing, yeah. they even look different (fast is white, slow is red)

i liked a shot of ppl at, i think, mayo, who conduct business while walking on treadmills - awesome desks built right in. so jealous

One of the women I work with just ordered something called a teadesk where you can walk and work at the same time. Pretty psyched to try it out once it arrives.

I got this thing at work now where I get to shovel gravel into a wheelbarrow all fucking day it's awesome y'all should try it.

*downloads app*

xxp rockapads:

The business about animal protein (which is by no means universally held here) has little to do with maintaining healthy weight or athletic fitness, but rather reducing risk from cancer and degenerative diseases later in life. Ie, dairy protein (casein) induces IGF-1 production, associated with both muscle and tumor growth; higher acidity from methionine and cysteine in animal protein are neutralized using bone calcium; the majority of farmed animals (incl. fish) have a lousy omega-3:omega-6 ratio (etc. etc. etc.).

It seems diet for healthy longevity is rather different from the one for ripped abs. I've spent most of my life tending to grandparents/parents with MS, stroke, and cancer, and very little shirtless in public, so there my priorities lie.

i totally passed up a cupcake last nite

i opted to have a cup of tea instead of a breakfast roll this morning at work. feeling the longevity vibes.

i totally passed up an on-sale litre of tiger tail ice cream - srsly loved this as a kid - orange and licorice! what? i feel like back then i could only get it at the beach or something, in regular cones, none of this fancy sugar cone business. i almost never see it these days. but i went to the grocery store today and there were all these weird new flavours of store-brand (president's choice, y'all) ice cream in a freezer case for $3 each. i haven't been eating sugar lately. and sugar hurts my intestinal tract horribly. and yet. i picked up the container. walked down the freezer aisle with it. and put it back in with its friends in the ice-cream section. it had sugar, glucose and some other sugar stuff in it! and the tails of tigers! possibly.
i felt like an adult on the road to nutrition nazism.
then i bought a big can of sapporo instead. and some mangos. i don't know.

omgggg i need to start re-reading these threads, i eat like 1 normal meal a day and then slurpees and other shit. it's pretty bad!

i need health imo

do they make diet slurpees? i can't remember...

looool -- i really need to give them up & change my diet

not even kidding -- i really do need to give this shit up

yeah junk food is really the pits, its not like you even need to start eating quinoa and kale, just switching from super processed science foods to like pizza would be a step up

^^^this. baby steps imo

markers you say this every couple of months. when are you going to step up?

markers how do you encounter all your snax & junk foods? like it seems like you end up in convenience stores a lot.. what's the deal?

dfgjghdfhsksf

you're all right <3 -- i really do need to "step up." alright, i'm going to start w/ at least having two real meals a day instead of one and go from there. will report back

Kerm, I usually go to 7-eleven once a day these days and pick some stuff up. also i'm on a weird sleep schedule so i'm eating at weird times

I need to start reading this thread. I have the worst eating habits of anyone I know

― markers, Friday, September 24, 2010 5:54 PM (9 months ago) Bookmark

http://en.wikipedia.org/wiki/Diabetes_mellitus_type_2

so do you make a special trip out just for 7-eleven or is it on your way to something? where do your real meals come from?

a few canned food items, a few fresh produce items, and a microwave = way better eating w/ very little prep/cooking time, if that's an issue (it tends to be one for me)

nah, there's plenty of healthy, actual food in the house. 7-eleven is like two minutes away from my house. i just make poor eating choices

and yeah, dayo, i've been saying i need to eat better for years

so when are you going to do something about it

today's been pretty okay all things considered so far -- i'm going to work on getting myself to eat at least three legitimate meals a day next

won't clog this thread up blogging my efforts, but will follow along & report back when things improve more

Good luck. A neighbor today gave me a $10 jar of almond butter, almost unused. Hope I don't like it b/c I'm not sure it fits in my budget.

what do you think the rest of us do with this thread! please blog about your efforts, it will help keep you on track. nobody wants to hear you blogging about drinking 6 bottles of vanilla coke. we do want to hear you talking about eating freshly prepared meals and staying away from processed foods.

Ladies and gentlemen, dayo: borad hardnazi.

its time to crown a new cutty

Good luck. A neighbor today gave me a $10 jar of almond butter, almost unused. Hope I don't like it b/c I'm not sure it fits in my budget.

― boxall, Thursday, 30 June 2011 02:24 (21 minutes ago)

Pretty cheap and sort of runny at Costco, they also have super cheap organic peanut butter. Btw Big Lot's had the full line of Bob's Red Mill stuff these last few weeks, the steel cuts and other breakfast cereals. 3.5 lbs of steel cuts for 3 bucks, around the same price as bulk rate, but nice to have around because it is sealed.

yall had raw almond butter, thats some real nn spread

Go buy a 5 pound bag of raw almonds for $20 at farmer's market and put that in a vitamix with a little salt and oil = 1 GALLON of almond butter.

(I mix my almond butter with nutella or speculoos, very non-NN)

what do you think the rest of us do with this thread! please blog about your efforts, it will help keep you on track. nobody wants to hear you blogging about drinking 6 bottles of vanilla coke. we do want to hear you talking about eating freshly prepared meals and staying away from processed foods.

Real talk

a vitamix does that?? I have srsly underestimated this blender system.

almond butter is not that $$ if you think about how expensive cookies and weird frozen food things and other crap is for having such minimal nutritional value imo. A jar of almond butter lasts a while. Or at least a lot longer than any box of cookies would in my house...

Vitamix totally does nut butters of all types. You have to poke at it all with the poker as it processes, but it will get there!

Go buy a 5 pound bag of raw almonds for $20 at farmer's market and put that in a vitamix with a little salt and oil = 1 GALLON of almond butter.

may be a dumb question, but what kind of oil? I always assumed that the oil floating on top of almond/peanut butters was a byproduct of the nuts.

I saw a can of almond butter at the grocery store for $6 today. think trader joes also sells nut butter.

i feel like i'm in the minority here but: it is a mystery to me how roasted almonds can taste so amazing yet raw almonds and all almond by-products taste so foul.

the official stevie d almond butter recipe calls for no oil

http://www.ilxor.com/ILX/ThreadSelectedControllerServlet?showall=true&bookmarkedmessageid=2628725&boardid=40&threadid=85061

so sad to find out quinoa is made of hemp

pretty sure it's not:

Quinoa ( /ˈkiːnwɑː/ or /kɨˈnoʊ.ə/, Spanish: quinua, from Quechua: kinwa), a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the grass family. As a chenopod, quinoa is closely related to species such as beets, spinach, and tumbleweeds.

pfft just another pseudocereal

I like almonds raw, they have a natural sweetness to them

Quinoa ( /ˈkiːnwɑː/ or /kɨˈnoʊ.ə/, Spanish: quinua, from Quechua: kinwa), a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds. This shit is made of hemp. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the grass family. As a chenopod, quinoa is closely related to species such as beets, spinach, and tumbleweeds.

i think raw almonds are kinda gross kinda good, like the sort of thing you say this is kinda gross but you keep eating idk

roasted tamari almonds are unsurpassable fwiw

is that the hanlepedia entry

http://hanlepedia.wikia.com/wiki/Quinoa

all non-roasted almond products taste like marzipan to me - one of a handful of flavours that i really can't stomach.

i really liked raw almonds until i started having this weird itching in my mouth/lips/face whenever i ate them. i found this does not happen/happens only slightly when i stick to roasted almonds. i probably should just not eat them.

Being a wino I'm not a strict nutrition nazi, but I recently had my blood pressure checked and it was 126/72 which I'll take. I had the day off so I went to Whole Foods to buy some more wine in celebration and I ended up having my first ever meal with Kale and Kumati for lunch. Really liked the Kale (it had seasame oil on it), the Kumati was bland but I could see jazzing it up with some high fructose corn syrup and heavy cream (j/k).

http://www.wisegeek.com/what-is-kamut-grain.htm

*Kamut

there is a gym in the building where i work now. i can use it. for free. yay :)

i'm a 5'11, 6' dude who's just under 150 lb ... (a) is this the thread to ask dumb questions about fitness and such, (b) am i wrong to think that i need to put on 10-15 lb, (c) wtf do i do to get there, thinking "workout and eat like a damn fanatic"

(b) If you want to, do so, but that BMI is in the normal weight range, so you shouldn't feel that you need to, exactly.

a) sure,
b) if you want to
c) squats, bench press, chicken breasts, peanut butter; if that don't work, try more.

I just bought a food processor!

what should I make?

I like that the french name for a food processor is a culinary robot

I feel so futuristic

hummus! pesto! i use my food processor almost every day - not just mixing but also slicing and grating, bc i am too lazy to do that shit by hand.

cashew cream?

hummus and pesto both great calls! I tried making those in a blender before but ugh.

not just mixing but also slicing and grating, bc i am too lazy to do that shit by hand.

― just1n3, Saturday, July 16, 2011 3:12 PM (8 minutes ago) Bookmark

this is O_o to me - cutting up vegetables is one of the simple pleasures of life! helps if you use a big knife because it makes you feel powerful

washing the food processor is such a pain - so many little crevasses and nooks for things to get into! I felt I was forever scraping out dough from the processor just now.

i was JUST thinking of going to buy a food processor today... hmmm.

I remember someone from a previous thread got a kitchenaid so I bought this one off of craigslist

http://www.amazon.com/KitchenAid-KFP740CR-9-Cup-Processor-Chrome/dp/B0007SXIMM

got it for $70, not bad

you know, the whole cleaning thing - everyone said we would never use it bc it's a pita to clean, but i totally disagree! sure, there is some dodgy looking black stuff growing in the handle, but whatevs!!!! but seriously: i usually only need to rinse mine out if i've just used it to grate/chop. it's plastic, nothing sticks to it.

as for chopping... no thanks. i don't have any decent knives, and i do a lot of chopping. at the start of each week i make a huuuge pot of quinoa/marinara/veggies for ytth's lunch, and slicing all those carrots is a hassle.

peeling is definitely a bummer, I hate peeling

i just found out you can use these things to make fresh hamburger! I am stoked

peeling carrots is great fun

i like to just give carrots a quick scrub unless the dish really needs perfectly peeled ones. convenient way to get a bit more nutriments

A Kyocera ceramic chef's knife (7 ") has changed my attitude to prep work. They come, and generally stay, obsidian shard sharp (barring shattering if dropped), and the factory will hone it on a diamond wheel (you cover shipping) should nicks on the edge accumulate in a few years time. They don't dull in the fashion of steep, but instead become microserrated with misuse. If dicing tomatoes is an obstacle to your home-cooking, I'd highly recommend ceramic.

bought a ceramic knife once a long time ago. took it to work (restaurant kitchen)the next day. my buddy at work picked it up when i wasn't looking and tapped it on the metal counter (no idea why). end of knife. and the bastard didn't come clean until like a year later when we were hanging out and of course didn't offer to replace...
not dissing your ceramic at all Sanpaku just wish i'd have gotten to use mine

ceramics seem a little fussy ime

I've got a globe 8" chef knife and it's the bees knees

sharp enough to cut a bee off at the knees

which i've done, btw

btw i meant GLOBAL not GLOBE

yeah i'm def thinking about investing in a decent chef's knife, now that i'm doing kind of a lot of cooking.

I recommend a http://fantes.com/images/121241cleavers.jpg

was cutting a rack of lamb ribs into chops today and it helped me cut right through the bone

my sabatier santoku has changed my life

i schooled a friend on nutrition naziism tonight and he was quite upset.

"yo, eat mainly veg, legumes, beans, etc., fruit, nuts, oats, lots of water".

his reaction :|

obv i didn't say avoid meat completely: i'm too aware of italy and france existing, but still.

this is my knife

http://www.justknives101.com/Japanese_Knives_p/05-100-16.htm

I don't think ceramic knives make sense as a primary, do-it-all chef's knife, particularly for omnivores. You can't pry, hack bones, or filet with them. But a single, 7-8" veggie prep knife in ceramic is a very nice complement to a steel one. I generally don't have time to properly sharpen the steel when tomato skins are tearing and the mirepoix is beginning to brown.

They have other advantages wrt browning of cut apples and greens, but the lightness and dependable sharpness are the main benes for me.

can anyone give me a heads up what's going to happen to me and for how long if i go from having one or two meals a day plus one or more slurpees, snacks, and candy to having three healthy actual meals and no shit because i have a feeling taking steps to eat better is going to blow

you will feel better

ok <3

markers, what's your sleep schedule like

me eating like a relatively normal person is very tied to my sleep schedule

which basically means i eat at fucked up times & shit when i'm not working & getting up early like a normal person

sorry, i've never posted in a nutrition nazi thread

also when i'm home all the time i'm more likely to eat crap aka tons of soda & gatorade

markers, what's your sleep schedule like

― J0rdan S.

it varies, but from sometime a little bit before 5 AM to sometime around, eh, 1 PM perhaps? sounds about right for the recent past & the present

something like that

that's pretty much how i slept when i wasn't working & my eating habits were way fucked up

not sure which is easier to reverse tho

just my personal experience but i think eating good stuff at random/inconsistent times is way better than eating crap at regular intervals. I almost never eat *three meals*, barely ever eat breakfast, and lots of times i get probably 75% of my calories between 4pm and midnight. don't buy garbage, you won't eat garbage.

yeah I don't really follow a schedule - I eat when I feel hungry, stop when I don't feel hungry anymore (which doesn't equal feeling full, btw). keep a tin of hummus and some pita bread around, works wonders.

not sure which is easier to reverse tho

otm

giving up slurpees as a first step -- i have arizona stuff here instead for now :-X

sugar is sugar...

i know i'm terrible at this

I had a friend who had a weird schedule (game engineer guy) and used to drink so much pepsi - he wasn't fat necessarily but at least 20-30 lbs over what he knew his ideal weight to be. He switched to diet pepsi and started walking more and kind of immediately felt better and lost weight. Which gave him further incentive to get more active, eat better, etc.
So yeah, small steps and cut way the he'll back on sugar in all it's forms. (juice is also sugar.)

lol iphone, obv *hell* not he'll

and its!

I am tired and have had no sugar at all today. wait, except for some honey in my tea. I could eat farm fresh blueberries forever tho.

I think I od'd on cherries last week and I felt awful most of Saturday :(

i have a really hard time consuming drinks on a regular basis w/o sugar being involved -- it's pretty fucked up

oh I def have a threshold for cherries. but they are so good! So easy to eat. I am going to buy the lighter red & yellow ones this wk bc price has gone down. they're my favourite kind. possibly.

So yeah, small steps and cut way the he'll back on sugar in all it's forms.

yes! this <3

i have a really hard time consuming drinks on a regular basis w/o sugar being involved -- it's pretty fucked up

― tupac, bach (J0rdan S.)

lol otm -- i drink water and shit w/ tons of sugar

Rainiers! They are like $6/lb here :(

mostly this is what i drink:

water, gatorade, soda, beer

orange juice when i was up in the morning & eating breakfast

if i do even like two consecutive days of water w/ lunch & beer w/ dinner i start fiending for a soda

been off refined sugar for over a month now, or rather of sweets, still prob get a lil in savory foods, its been much easier than i expected, particularly considering up until a few years ago i thought nothing of eating a pint of ice cream in a sitting

I think I od'd on cherries last week and I felt awful most of Saturday :(

― tehresa, Tuesday, July 19, 2011 11:51 PM (Yesterday) Bookmark Suggest Ban Permalink

i will never tho i have to say buy into demonizing our beautiful fruits of the world

there was a large piece of cake sitting in front of me this evening and i did not eat it

xp - guys, i've always eaten really healthily and yet when I was a teenager and until I was 24, I ate twizzlers and candy, like runts and starburst and whatever, and drank snapple and fruitopia and whatever and it never even crossed my mind that this could affect me adversely - I mean, I was thin and active and my teeth were fine, so whatevs. And then, yknow, mid-20s, I just started gaining weight and started to feel like crap after I ate, dizzy and nauseous, so did some research (on dial-up! and the library!) and cut sugar/carbs down during the daytime and ate whatever (within reason) for dinner and started feeling better.

Hardly eat any sugar these days, but I still want it sometimes and so eat it occassionally (because summer + ice cream + people make pies!). It tastes incredibly sweet.

Fruit in summer is the best thing.

i don't even like or eat sweets, i just drink shitty sugary drinks like a good american boy

if you cut out the sugary drinks youll start liking sweets p fast is my guess

being healthy must be pretty great -- i hope to know what it's like again some day

https://www.youtube.com/watch?v=s1tAYmMjLdY

imo theres a huge mindfuck aspect to the concept of being healthy, but its still good to eat good food and get good exercise

'rolling nutrition nazis 2011, now w/ added sugar, mall punk'

Dr. Michael Greger, director of public health at the Humane Society of the U.S., has a new (to me) site nutritionfacts.org with ALL of his past videos (he's done 5 annual reviews of the scientific literature, 1.5 to 3 hours each), conveniently indexed by topic, and plans for about 12 hours of new topics this year.

Highly recommended for vegan-friendly nutrition info (Greger thinks a whole plant based vegan diet is the healthiest available, but only when B-12 and D supplemented).

oh man almond butter is the fucking business - well at least I've only got the roasted kind, from TJ's. how does raw almond butter compare? maybe I'll start buying almonds in bulk and making my own now that I've got this fancy schmancy processor.

I don't really like sugar, mainly because it makes me feel like shit. I have held fast to the NN mantra, for the most part, except that I seem to like cheese far more than I probably should.

also, I've started drinking coffee (caffeinated) again. I really, really like NOT being addicted to caffeine. It makes me SO MUCH MORE AWAKE.

Caffeinated coffee may ward off Alzheimer's, and more so than either caffeine or decaf coffee alone. As far as I can tell, evidence against coffee (excepting the well known immediate side effects) is weak. Its just that the evidence in favor of tea is far stronger.

I'm always looking for recipes to add more superfood greens (kale, collard & mustard) to dinner. The repeat winners have been Citrus Collards with Raisins from Vegan Soul Kitchen and classic Caldo Verde soup, but having finally gotten an iphone and the Whole Foods recipe app, I thought I'd recommend their recipe for Creamy Sesame Greens, which replaces the usual dairy cream with a tahini sauce. It was superb with kale last night.

It's not coffee I am against, per se, it's that my addiction to caffeine is annoying. When I was off caffeinated coffee, I in general felt far more alert.

ahhh 'creamy sesame greens' is what they call 'garlicky kale' on the salad bar here... i have been making that a lot and it is addictive!

never mind, i lied. similar ingredients, but the garlicky kale is not cooked.

gave up slurpees two weeks ago -- still have a long way to go

good job!

:D thank you tehresa!

nice1 dude! sugary drinks are prob the most insidious of all foods

thanking u :) i need to give up the arizona drinks next -- will try that, like, . . . starting now

Oh shit yeah, I used to like the Arizona "stress-relief" tea or something like that, and the sugar was KILLING ME.

yeah, if i drink a lot of it i'll usually wake up the next day feeling it

gj markers but fyi arizona iced drinks are prob worse for you than slurpees - they contain 25g of sugar per 8 oz vs. 16g of sugar per 8 oz for slurpees

thanks dude :-/ @ those numbers

will report back

I mean if you really need some sugar in your diet switch to fruit juice cause at least you'll get some other nutrients w/ it as well

arizona 99c canned sugar water is just sugar water + food coloring + artificial flavors

*nods*

Fruit juice is terrible. I weaned myself from sweet drinks using incrementally lightly-sweetened tea. I started with Honest Tea, then started to make it myself with just a touch of honey. I still put a little bit of honey in iced tea, and sometimes in my coffee if it's a bitter brew, but the funny thing about sugar is that the less I consume, the more I am able to taste it in things I didn't really consider "sweet" before. Like, carrots and certain other veggies.

oh no doubt fruit juice is bad - I'm just saying if you're going from regular chocolate to hershey's double dipped crisped rice chocolate treat with extra caramel toffee and white chocolate chunks you might as well move laterally to the chocolate covered strawberries because hey at least you're getting some strawberries too.

Honey in coffee? I cannot imagine what that must taste like tbh. And I don't think I want to find out.

I rigidly got rid of all sugar in coffee/tea/drinks one day, probably eight years ago. Never drink a sugared drink anymore either. It has only brought me great things, taste-wise too. Sugar spoils so much of the rich taste of so many drinks.

carrot juice is the all time plant juice btw fuiud

luv carrot + (green vegetable)

also carrot + apple + (green vegetable)

i am not a fruit juice extremist

I picked up a bunch of rainbow swiss chard, any recipes recs?

anything made from unicorn really

think I'm just about out of unicorn horn but I'll check

:)

i love sauteeing it
swiss chard pie is also delicious

btw y'all tomato jam is off the hook

oops wrong thread! hah.
it's def not nn (sugar)

The simpler the better with chard ime. I eat it with fish usually, and that does the heavy lifting in terms of powerful flavors (whatever you want to add to the fish, I mean) I like vegetables to stay pretty simple and clear.

yeah I think I'm just gonna saute it with some tomatos and garlic

what to do with the wonderful, colorful stems??

you want to chop them up and throw them in first, saute them and let them soften, then throw the leafy parts in at the end.

dont really vibe to chard, too slimy, luv kale n collards tho

slimy? no way.

yah way

maybe it reflects the person eating it

maybe U reflect the person eating it

OK ive been thinking abt this and maybe 'wilty' it more accurately descriptive

i mean 'mushy' idk

I think ur a contra

one texture I still haven't learned to stand is gooeyness/sliminess a la okra, one day perhaps

'wet cardboard'

if you like dessert for breakfast:

i've been making rolled oat 'parfaits' that are pretty good - the way i've been making them they aren't quite NN (sugar) but you could leave that out.

rolled oats
chia seeds
non-diary milk
vanilla essence

whisk and refrigerate overnight. put sliced banana or 2 in the freezer.

in the morning, whiz the banana and some peanut butter (add cocoa and a little brown sugar if you're not v NN) with a touch of non-dairy milk. spoon layers of the rolled oat mix with alternate layers of the banana soft serve into parfait glasses, top with chopped toasted nuts.

(yesterday i made an extra layer of banana and frozen blueberries bc i wanted it more colourful. it was awesome)

http://vegantester.files.wordpress.com/2011/07/p1040198.jpg?w=646&h=485

would try

that looks p doooope

holy smokes that is a lot of carbs

there are a bunch of different versions here.

http://images.ohsheglows.com/wp-content/uploads/2010/05/fffffffffff.jpg

Is there a nutrition label generator somewhere?

just stir fried the rainbow chard

it's really good! cooked down a lot but the flavor is nice. leaves are chewy, overall a bit bitter but in that good, kale way. leaves still look 'bright' and not wilted. only $1.50 for a huge bunch jeez I should start growing my own

wow, $1.50 is a good price! usually it's like $3 here, $2.50 sometimes

i got rainbow swiss chard this morning at the farmers market for 2 bucks. i usually saute w/garlic & tomatoes. i prefer kale a little more but it's still p good, esp in soups

yah I added a huge bunch of Gaelic
and a tomato

the grocery also had these really plump cloves of garlic with purple showing I'm pumped about those

i had to pay 2.29 for a bunch of kale today :(

What's this 'fruit juice is bad' thing? I mean, yes, the from concentrate shit is awful but fresh juice is great. Apple + Carrot + Ginger freshly juiced. YUM. And good for you. Yes.

lots of sugar no fiber and juice is easier to over-consume..

i would consider natural fructose to be in a different category than refined, processed sugar but maybe that's just me

juice is a simple-carb delivery system masquerading as healthy

it has vitamins and minerals, sure (though see-through plastic bottles cause them to degrade greatly), but boosts your blood sugar in the same way that pop does, so it might as well be pop really!

the woman and me have gotten to where we dilute juice (usually orange mango from WF) heavily with water, or even lime flavored lacroix mineral sparkling water (no calories,no sweeteners, artificial or other wise). like 1.5 - 2 oz of juice to 6-8 oz of water or sparkling water. it's pretty awesome. and cheap. and tastes good w/ vodka.

i make those all the time with the not-from-concentrate cranberry from TJs and lime, i call them schpritzers
i like unflavored la croix though
also good with a little mint muddled
virgin cocktails basically

the not from concentrate cran from tj's is amazing mixed with seltzer.

http://i.imgur.com/tXpGK.png

uhhhh

boy that thighmaster is something else

lol wut

i don't. understand.

this is the woman who is determined to be the fattest person on earth.

:(

i am simultaneously saddened, angered and offended

i know people treat themselves and their bodies like shit every day all over the place, and eat all kinds of over-processed food, and overeat, and throw away tons of food while the neighbours and their kids scrape by, but this is some next-level delusional shit that should actually not be allowed to happen.

kale sale at the market today
browns vs bengals
str8 munchin on kale chips

(btw i learned that the woman mentioned upthread has a "high profile rival" from my hometown ;_;)

The way my body moves on its own, yet with me is poetry in motion. Being this size has caused me to have to take life slower, That enables me to enjoy alot of life's little things that most people are so busy they over look. There is a bit of rebellion to being my size. I mean after all aren't we taught that you aren't supposed to be fat? I love marching to my own beat and thinking outside of the box. Not that there would be a box big enough to put me in either size wise or size wise relating to my personality. :) Being this fat has given me a feeling of total freedom and not only self acceptance but confidence. I wish other women could find the freedom that unlocks that within themselves.

Squishy hugs,
Susanne Eman

i can't understand why anyone would buy kale chips. they are so easy to make!

no kidding
i put smoked salt and spicy paprika on mine

browns vs bengals

:(

that sounds tasty, La Lechera

So I'm trying to be p healthy again and giving up refined sugar and stuff. We'll see how that goes.

Right now I'm N Nazi-ing out on my dinner of

Quinoa, zucchini and chickpea salad with a green salad with carrot and ginger dressing and some tahini kale mixed in.

It's pretty damn good tbh.

Been eating vaguely paleonazi, but without obsessing (i.e. a couple of beers a week is better than five beers, five chocolate bars and a ton of bread a week). But haven't put the time into cooking, so have had some strange meals. Tonight, portabello mushrooms sauteed with chevre and ham.

La lechera was asking many posts back about nutritional label makers:

http://www.shopncook.com/nutritionFactsLabel.html

nice :)

http://blogs.discovermagazine.com/80beats/2011/09/21/what-you-eat-affects-your-genes-rna-from-rice-can-survive-digestion-and-alter-gene-expression/

I'm not sure what this means but it seems... weird!

man we've been eating bucket loads of quinoa salad over here. chop up some red onion, red pepper, some baby spinach, cilantro (lots), zucchini, yellow squash. then throw in some black beans (or garbanzos), lime juice, pepper and a little garlic salt. it's pretty much 3/4 veggies etc & 1/4 quinoa. awesome.

dayo, that's very interesting! Thin end of the epigenetics/nutrition wedge.

stir-fried or roasted broccoli with just some sea salt sprinkled on top, wow

baby kale! this stuff! omg <3

also i don't know why i never realized a dash of cider vinegar into the pan when saute-ing kale makes it amazingly tasty.

noted.

i bought some broccoli rabe bc there there was no broccolini, and y'know, it LOOKED pretty similar... of course, i didn't bother to research it at all, just threw it in a pot and daaaang it was horribly bitter!!

cooking wine is also a great thing to add to any leafy green stir-fry

i've always squeezed a little lemon in my greens but this cider vinegar thing was a revelation!

kale sauted in evoo with garlic, lemon juice. salt and pepper. so elemental, yet good!

love that kale doesn't wilt so quick like spinach does

yes!

about to try the cider vinegar with sauteed collards, stand by

Only had white wine vinegar but it worked pretty well with collards.

bok choy, oyster sauce, white wine, garlic, ginger, happiness

yum

sorry if my nn contribs are boring but other than football season-induced dietary homicide, i've been just about living off of these meal-salads that are really just hiding a can of rinsed beans in a bag of ready to eat salad greens (the fancy ones with baby spinach) with some cherry tomatoes, raisins, balsamic or red wine vinegar, oregano, garlic powder, and lemon pepper. nothing fancy but the beans and raisins give it some calories, and the greens give it volume and vitamins, and i'm too lazy/impatient to cook, and i've been trying to eat fewer animal products for a while. cold beans and raisins go surprisingly well together.

the store was out of unsweetened soy milk so i bought almond milk but i did not realize that the almond milk was sweetened and i find it rather gross :(

Saturday evening I opened a small package of spelt berries ($1.77) purchased no more than a week ago from the bulk food section at Edge of the Woods and discovered that it was crawling with bugs! I was terrified, but later gratified to find that the damage had not spread. I can't believe I didn't notice this when I bought them, but maybe they were so tightly packaged that the bugs could not move. They were black bugs, not the kind you normally associate with grains left unattended too long, although I've never seen them and only expect them to be more mite-like. I was directed to the shelf by the person who stocks the shelves and in retrospect I wonder if he knew. So I ended up ordering sprouted wheat berries from Amazon from a supplier in Alabama and cooking my beans alone and discovered that foods should only touch discreetly and sometimes never because when they don't mix, you can taste them better because even though you might eat them together, it's better to combine them in your mouth. It's only creating the proper adjacent piles that will do.

I love that last sentence! I bought rice a few years ago that sprouted black, centimeter long weevils in the jar.

Tehresa, I use Almond Breeze unsweetened - only in smoothies, not coffee etc., but I like it a lot - not overwhelming in any way.

i ate slow-cooked brown rice and steamed kale the other day and called it a meal

I just ate herring in vinegar sauce out of the plastic container and called that a meal

i have never made kale chips! and kale is my favourite! i will make kale chips

re: broccolli rabe - you need to blanche it first to take away some of the intense bitterness, but yeah, still more bitter than broccoli that's for sure - but awesome sauted and with parmesan or other cheese

One trick for long term dry staples (grains, beans etc) storage used in the survivalist community is to drop a bit of dry ice in the container with the top unsealed/askew. The subliming carbon dioxide is heavier than air and will drive out oxygen, killing any pests. Worth trying the next time you buy dry ice for party atmosphere or natural disaster.

I don't even know where a person would purchase dry ice.

Stores with "Dry Ice Sold Here" sign out front.

beer depots?

I've only purchased it when we've lost power for weeks after a hurricane to prevent the freezer contents from spoiling. Playing with the last pound after power was restored was fun. There's a dry ice web directory.

Maybe I have underestimated the dry ice market.

I am craving kale now

I think kale may be my new fav veggie

We had kale a lot at home when I was growing up and I hated it until I was teenager but I LOVE it now.

OMG bugs in grains stories giving me the creepy crawlies. Seriously. I have the shivers now. Ugh.

Last week I ate my kale raw with lemon juice dressing, but this week I'm going to do the sautee w garlic & vinegar thing! Can't wait for cool weather on Saturday please please please

there is actually an acceptable bug parts per million category in the FDA guidelines for all food

http://www.insectimages.org/images/768x512/5024080.jpg

Cochineal extract / carmine From crushed female cochineal bugs is very common in red colored fruit drinks, yogurts, and some processed meats.

i know true NNs are anti fruit juice, generally speaking, but: this lady i work with gave me her old juicer, and i've had it sitting round for a while till it occurred to me the other day that we often end up throwing out a lot of fruit we don't get round to eating - so why not just juice it and freeze it? did this with a bunch of apples i had that were floury and inedibly, plus a huge chunk of watermelon.

there is also something v v satisfying about the method + result of using a juicer.

something else about kale, if you plant some kale seeds the plants are virtually impossible to kill by accident

kale is so awesome.