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Change in Diet... (Read 12279 times)
Jaqs
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Re: Change in Diet...
Reply #60 - Feb 24th, 2014 at 12:32pm
 
True Blue... wrote on Feb 23rd, 2014 at 7:46pm:
top right picture.. whats that under the egg?

and what sort of pan did you use?


Under the egg is a slice of tomatoe.
These pictures are from a web page. When I cook the eggs, I use a little butter and a non stick pan.  Looks like they saturate it in oil! lol

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Jaqs
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Re: Change in Diet...
Reply #61 - Feb 24th, 2014 at 12:34pm
 
Frances wrote on Feb 23rd, 2014 at 8:32pm:
I was vegetarian for ten years or more.  I did eat eggs and dairy, but no meat, poultry or fish.  I'm not sure how it started, but I think it was a combination of concerns over animal welfare and an interest in Eastern philosophies and religions (I was actually seriously considering converting to Buddhism for a while but didn't).

It was an overseas holiday that was the undoing of it all.  I was staying for three weeks in a town that had a working fishing harbour.  I was about four houses from the harbour and next door to a very popular fish and chip shop.  Not only that, but every afternoon, the air at that end of town filled with the aroma of smoking fish.  I ended up eating fish at least every second day.

When I got back to Australia, I suppose my resolve had weakened somewhat and, one day, I had this sudden urge to have bacon and eggs (bacon was the only meat I had really missed eating in all that time) and it wasn't long before meat had found its way back into my diet, although for some reason I have totally lost any desire to eat poultry.

Nowadays I would have meat maybe twice a week, fish maybe three times a week.  I can't say that I feel much different, although I've been told that my skin colour is better than it used to be when I was vegetarian.  I also find that I love cooking meat (perhaps more so than actually eating it).



Interesting that you enjoy cooking meat!  For me even looking at raw meat makes me want to chuck! lol

I've not grown tired of the fish diet yet!  But I lack ideas as cooking is not my thing.  I had my bloods done and the results were all very positive.  So that's good!
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Frances
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Re: Change in Diet...
Reply #62 - Feb 24th, 2014 at 6:08pm
 
Jaqs wrote on Feb 24th, 2014 at 12:34pm:
Interesting that you enjoy cooking meat!  For me even looking at raw meat makes me want to chuck!

I love cooking just about anything, although I have been steering clear of offal - neither of us really care for it much anyway.  I usually do meat about twice a week and fish about three times a week.  My cooking does sort  of have an Italian flavour to it sometimes, after all, I'm married to one.....

Nothing too imaginative tonight - I'm warming up some left over minestrone and putting some pasta (ditalini) in with it.

Jaqs wrote on Feb 24th, 2014 at 12:34pm:
I lack ideas as cooking is not my thing.

Not a problem - use someone else's ideas - have you got any of Jamie Oliver's books? They're the ones I go to when I can't think of what to do.
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ian
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Re: Change in Diet...
Reply #63 - Feb 24th, 2014 at 6:23pm
 
greggerypeccary wrote on Feb 8th, 2014 at 12:39pm:
ian wrote on Feb 7th, 2014 at 2:27pm:
Im on the green smoothie thing. Green smoothie for breakfast, made up of kale, ginger and blueberries with protein  powder. Never had so much energy, Im an athlete so really feel the difference in energy levels, also body fat percentage has decresaed dramatically without losing any muscle mass, I have maintained the same weight but waist size has gone down a couple of notches. still eat plenty of red meat though, tried cutting it out years ago and felt very weak without it.



What do you use?  A NutriBullet?  Any good?

Just a normal blender. IMO the nutri bullet thing is a gimmick. Still on it and my energy levels have increased substantially.
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ian
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Re: Change in Diet...
Reply #64 - Feb 24th, 2014 at 6:26pm
 
I have been reading a bit lately about how cutting out red meat in males decreses testosterone levels. and the true enemy in our diets is carbs, particularly refined carbs.
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True Blue...
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Re: Change in Diet...
Reply #65 - Feb 24th, 2014 at 8:01pm
 
Jaqs wrote on Feb 23rd, 2014 at 9:45am:
Eggs and Capsicums!!!!  Yummy!


I don't mind the capsicums in a stew but like that.. hmmm... eek!
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True Blue...
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Re: Change in Diet...
Reply #66 - Feb 24th, 2014 at 8:07pm
 
Jaqs wrote on Feb 24th, 2014 at 12:32pm:
True Blue... wrote on Feb 23rd, 2014 at 7:46pm:
top right picture.. whats that under the egg?

and what sort of pan did you use?


Under the egg is a slice of tomatoe.
These pictures are from a web page. When I cook the eggs, I use a little butter and a non stick pan.  Looks like they saturate it in oil! lol



we always use a natural butter these days and A2 milk....

forget about that margarine garbage and altered milk with waste products dumped into it...

my daughter sent me this today, in fact..

...
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it_is_the_light
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Re: Change in Diet...
Reply #67 - Mar 1st, 2014 at 4:34pm
 
http://www.ewg.org/research/nearly-500-ways-make-yoga-mat-sandwich

...

Nearly 500 ways to make a yoga mat sandwich
THURSDAY, FEBRUARY 27, 2014
By David Andrews, Ph.D., Senior Scientist, and Elaine Shannon, Editor-in-chief and publisher

If you’ve planked on a yoga mat, slipped on flip-flops, extracted a cell phone from protective padding or lined an attic with foam insulation, chances are you’ve had a brush with an industrial chemical called azodicarbonamide, nicknamed ADA. In the plastics industry, ADA is the “chemical foaming agent” of choice. It is mixed into polymer plastic gel to generate tiny gas bubbles, something like champagne for plastics. The results are materials that are strong, light, spongy and malleable.



As few Americans realized until Vani Hari, creator of FoodBabe.com, spotlighted it earlier this month, you’ve probably eaten ADA. This industrial plastics chemical shows up in many commercial baked goods as a “dough conditioner” that renders large batches of dough easier to handle and makes the finished products puffier and tough enough to withstand shipping and storage. According to the new EWG Food Database of ingredients in 80,000 foods, now under development, ADA turns up in nearly 500 items and in more than 130 brands of bread, bread stuffing and snacks, including many advertised as “healthy.”

EWG researchers who are constructing the database found that ADA is listed as an ingredient on the labels of many well-known brands of bread, croutons, pre-made sandwiches and snacks, including Ball Park, Butternut, Country Hearth, Fleischman’s, Food Club, Harvest Pride, Healthy Life, Jimmy Dean, Joseph Campione, Kroger, Little Debbie, Mariano’s, Marie Callendar’s, Martin’s, Mother’s, Pillsbury, Roman Meal, Sara Lee, Schmidt, Shoprite, Safeway, Smucker’s, Sunbeam, Turano, Tyson, Village Hearth and Wonder.

This synthetic additive has been largely overlooked because it is not known to be toxic to people in the concentration approved by the federal Food and Drug Administration – 45 parts per million. According to the World Health Organization, workers handling large volumes have reported respiratory symptoms and skin sensitization, but ADA has not undergone extensive testing of its potential to harm human health.

One thing is clear: ADA is not food, as food has been defined for most of human history.  It is an industrial chemical added to bread for the convenience of industrial bakers. In centuries past, flour fresh from the mill had to age several months before it could be kneaded into dough and popped into the oven. But in 1956, a New Jersey chemical, pharmaceuticals and engineering firm called Wallace & Tiernan, best known for inventing a mass water chlorination process, discovered that ADA caused flour to “achiev[e] maturing action without long storage.” The result, the firm’s patent application stated, was commercial bread that was “light, soft and suitably moist, yet suitably firm or resilient, and that [had] crusts and internal properties of a pleasing and palatable nature.”  The FDA approved ADA as a food additive in 1962.  It is not approved for use in either Australia or the European Union.

In the early 1990s, ADA became the preferred dough conditioner of many American commercial bakers as a result of California’s Proposition 65, which went into effect in 1987. This law required California authorities to list certain chemicals in food as “possibly dangerous to human health.” Potassium bromate, then a common dough conditioner, was found to be carcinogenic in test animals and made the Prop 65 list in 1991. ADA was widely adopted as a safer substitute.
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Re: Change in Diet...
Reply #68 - Mar 1st, 2014 at 4:39pm
 
Jaqs wrote on Feb 5th, 2014 at 2:12pm:
Hey Muso, do you eat egg?  And just out of interest, how often do you eat fish? 



Sorry, I missed this. I eat fish or seafood about once a week. I love fresh salmon. I eat eggs occasionally, like tonight I'm making seafood foo yung.
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Re: Change in Diet...
Reply #69 - Mar 1st, 2014 at 4:50pm
 
The_Barnacle wrote on Feb 7th, 2014 at 9:07am:
That is a myth. Things like legumes, broccoli, potato and pasta are harder to digest than meat. Why do you think that cows have 4 stomachs and basicly have to spend their whole waking hours eating?



Not to eat legumes, broccoli, potato and pasta, that's for sure.  You city people (assumption) don't know things like this, but I'll let you into a secret. Cows eat
grass
(lawn), and grass is made up of cellulose. Cellulose is a polysaccharide, like starch, but humans can't digest it. Cows can, by virtue of the four compartments in their stomach.
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Re: Change in Diet...
Reply #70 - Mar 1st, 2014 at 4:52pm
 
True Blue... wrote on Feb 24th, 2014 at 8:07pm:
we always use a natural butter these days and A2 milk....

forget about that margarine garbage and altered milk with waste products dumped into it...

my daughter sent me this today, in fact..



Nothing wrong with extra virgin olive oil either.
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« Last Edit: Mar 1st, 2014 at 4:58pm by muso »  

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Re: Change in Diet...
Reply #71 - Mar 1st, 2014 at 4:57pm
 
Jaqs wrote on Feb 24th, 2014 at 12:34pm:
Interesting that you enjoy cooking meat!  For me even looking at raw meat makes me want to chuck! lol


I can't stand the smell of cooking meat these days either.  I carved the turkey at Christmas time, but I didn't feel well.
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Re: Change in Diet...
Reply #72 - Mar 1st, 2014 at 6:04pm
 
Frances wrote on Feb 24th, 2014 at 6:08pm:
- have you got any of Jamie Oliver's books? They're the ones I go to when I can't think of what to do.



I'm not particularly keen on cook books, or celebrity chefs.

However, I'd have to agree with you there: his books are a great launch pad.
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Re: Change in Diet...
Reply #73 - Mar 1st, 2014 at 11:15pm
 
ian wrote on Feb 24th, 2014 at 6:26pm:
I have been reading a bit lately about how cutting out red meat in males decreses testosterone levels. and the true enemy in our diets is carbs, particularly refined carbs.


Our bodies evolved to eat meat and fruits and certain other plants. It's sugars that we find poisonous. We haven't evolved to eat that yet.
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Re: Change in Diet...
Reply #74 - Mar 1st, 2014 at 11:23pm
 
Having cut out the alcohol, and follow up fatty hangover cure meal, I seem to have lost about 10kgs in weight. But that's not to be confirmed until I get onto the hospital scales again sometime soon.
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