Guilty food pleasures

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Re: Guilty food pleasures

Postby GerryH » Sat Dec 15, 2012 3:55 pm

Ish wrote:
GerryH wrote:
Ish wrote:
There is no guilt in bacon. None. Notice they share no letters in common?

That's true, they don't. OK, bacon is guilt-free.

What about when I'm sauteing fresh, organic vegetables in organic olive oil and sea salt, and I reach over into the can of bacon fat on the counter spoon a big 'ole glob of bacon fat into the pan?

"Guilt" and "bacon fat" both end in "t"... but, maybe in that case the bacon can be considered more of a seasoning than an actual food, yes?


That's just common sense. Too much organic stuff can turn you into a turnip.
Beef fat, on the other hand...
My dad used to make a "dripping sandwich", which was standard fare in his youth in the North of England. One slice bread, drop into pan in which roast had just been cooked until it was grey all the way through, fold over and stuff into face. That may have been a factor in his early demise from totally clogged arteries.


Ahhh... so, more a nutrient than a seasoning. That really should have been obvious, as nutrient also ends in "t".
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Re: Guilty food pleasures

Postby Boomer » Sat Dec 15, 2012 3:59 pm

I agree with you Beau,we usually stay away from refined carbs and pretty much anything highly processed!

Nothing is guaranteed though...I could keel over tomorrow...but I firmly believe being active with a healthy diet has to many benefits to ignore.
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Re: Guilty food pleasures

Postby GerryH » Sat Dec 15, 2012 4:01 pm

Boomer wrote:We like our salmon fresh as well, but because we can't always get fresh salmon, we order flash frozen salmon from a friend who fishes out of Cordova primarily for the Copper River run.

My wife is a firm believer in salmon every week and sardine,smelt or candlefish almost daily with lunch and because I like cod, we usually have that once a week as well.

Dr. Pete Knutson who is a professor at Seattle Central Community College, is also a commercial fisherman and sells his flash frozen fish and a wide range of salmon products from canned to smoked through Loki Fish Co.

http://www.lokifish.com/about-harvest.php

http://www.lokifish.com/store-fillets.html


thanks for the links, Boomer -- looks like good stuff and the prices are pretty reasonable, too. And as a bonus, I'm in the 1-day ground shipping zone!
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Re: Guilty food pleasures

Postby Boomer » Sat Dec 15, 2012 4:04 pm

Your welcome Gerry...Loki has decent rates for large order.

If you know ahead of time next year, I can get 20lb. box of whole sides from the Copper River run for the same price.
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Re: Guilty food pleasures

Postby GerryH » Sat Dec 15, 2012 4:09 pm

BeauV wrote:I have been plowing (and that's the right verb for this) through a book called: "Good Calories Bad Calories" by Gary Taubes (http://www.amazon.com/Good-Calories-Bad-Controversial-Science/dp/1400033462/ref=sr_1_1?s=books&ie=UTF8&qid=1355604268&sr=1-1&keywords=good+calories+bad+calories)

In it, you'll be amazed to discover just how bizarrely our society has developed its opinions about what is good for you to eat and what isn't. The summary is: Fat doesn't cause heart disease and other terrible things, refined carbs are the culprit. That is a gross over simplification, but the book is worth reading. A baked potato is much much worse for you than four strips of bacon. The refined carbs (like High Fructose Corn Syrup, White Flower, and White Rice) are probably the major cause of an entire series of disease in what we call "western culture." Don't take my word for it, this book is massive and includes foot notes to all the research journals and articles. It turns out, and it should be no surprise, that what gets "recommended" for a "good diet" in the US is primarily based on the economic and political interests of those who have the power to make the recommendation. It does not have anything to do with science. This has been particularly true about the debate over the supposed correlation and/or cause of blood serum cholesterol and dietary cholesterol - it turns out there never was any real science to support a causal relationship.

In any event, enjoy the bacon and the beef. Avoid all the crap with HFC in it (Oreo cookies are the tough one for me to give up) and dodge the white bread and white rice.

The book is worth reading.

BV


Looks like a good read, Beau, and aligns well with much I have seen in the past few years. Not surprisingly, it also aligns with how my body feels when I eat certain foods.

It is infuriating how many of the "recommendations" -- on food and everything else -- that come out of our benevolent and protective government are aligned more with money and politics than with objective science.

Question your sources, and follow the money.
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Re: Guilty food pleasures

Postby Ish » Sat Dec 15, 2012 4:36 pm

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Re: Guilty food pleasures

Postby BeauV » Sat Dec 15, 2012 4:59 pm

GerryH wrote:
BeauV wrote:I have been plowing (and that's the right verb for this) through a book called: "Good Calories Bad Calories" by Gary Taubes (http://www.amazon.com/Good-Calories-Bad-Controversial-Science/dp/1400033462/ref=sr_1_1?s=books&ie=UTF8&qid=1355604268&sr=1-1&keywords=good+calories+bad+calories)

In it, you'll be amazed to discover just how bizarrely our society has developed its opinions about what is good for you to eat and what isn't. The summary is: Fat doesn't cause heart disease and other terrible things, refined carbs are the culprit. That is a gross over simplification, but the book is worth reading. A baked potato is much much worse for you than four strips of bacon. The refined carbs (like High Fructose Corn Syrup, White Flower, and White Rice) are probably the major cause of an entire series of disease in what we call "western culture." Don't take my word for it, this book is massive and includes foot notes to all the research journals and articles. It turns out, and it should be no surprise, that what gets "recommended" for a "good diet" in the US is primarily based on the economic and political interests of those who have the power to make the recommendation. It does not have anything to do with science. This has been particularly true about the debate over the supposed correlation and/or cause of blood serum cholesterol and dietary cholesterol - it turns out there never was any real science to support a causal relationship.

In any event, enjoy the bacon and the beef. Avoid all the crap with HFC in it (Oreo cookies are the tough one for me to give up) and dodge the white bread and white rice.

The book is worth reading.

BV


Looks like a good read, Beau, and aligns well with much I have seen in the past few years. Not surprisingly, it also aligns with how my body feels when I eat certain foods.

It is infuriating how many of the "recommendations" -- on food and everything else -- that come out of our benevolent and protective government are aligned more with money and politics than with objective science.

Question your sources, and follow the money.


Gerry,

The really sad thing is that most of the "bad science" didn't come from the government - it came from self-serving doctors. For example, my understanding is that it was the guy who invented the Cholesterol test who then popularized the use of it for predicting heart disease. He had no evidence that there was actually a correlation, but he needed to sell his test kids before the patent ran out. This is PURE SNAKE OIL stuff going on.

Then, when Senator McGovern was going to publish his first recommendations on what to eat, the various lobbies for Dairy, Beef, etc... all waded into the "discussion" (again without any science to back them up) and negotiated their "position" in the food pyramid. The Senator was a dupe of the food manufacturers. The bad guys here aren't the governments as much as it's private enterprise trying to make a buck off of selling us stuff we like to eat that is really bad for us - Oreo cookies for example; combined with the medical guys being in cahoots with the pharm and device businesses. What our government does do is subsidize industries like growing corn and sugar beets which are really terribly for us to eat. That is despicable. I love corn - really love it - but based on what I know now, I don't eat it anymore.

Sadly, the government hasn't been very good at defending us against all this.

I didn't mention it earlier, because I rambling on about the book, but the absolute best think you can do for your health is exercise. Two 20 minute periods of accelerated heart rate exercise will do more good than any other thing known to science. As usual, it's the "get off your ass" cure that wins.
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Re: Guilty food pleasures

Postby Tigger » Sat Dec 15, 2012 5:36 pm

BeauV wrote:
I didn't mention it earlier, because I rambling on about the book, but the absolute best think you can do for your health is exercise. Two 20 minute periods of accelerated heart rate exercise will do more good than any other thing known to science. As usual, it's the "get off your ass" cure that wins.


I can still remember the 'magic number' from the book Aerobics which I read way back when ... 80-85% of your maximum heart rate for 20 minutes three times per week. I've managed to lose 25 pounds by getting exercise, cutting back on portions and avoiding processed foods. It's not rocket science, but you do have to be bloody-minded about it. Reducing calories you bump up against the end result of evolution and quickly realize that our bodies are hard-wired to accumulate calories at every opportunity!
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Re: Guilty food pleasures

Postby kdh » Sat Dec 15, 2012 7:06 pm

BV, you still haven't gotten through Taubes's tome? I have, but you certainly get the idea.

One thing I have to add is that there are some recent studies that suggest that in addition to getting exercise minimizing couch potato, TV-watching-type time is also important. Also, for me I found functional (stuff we do in life like squats, etc) strength training using weights lifted me to a new level of feeling and looking healthy.
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Re: Guilty food pleasures

Postby GerryH » Sat Dec 15, 2012 9:52 pm

BeauV wrote:
Gerry,

The really sad thing is that most of the "bad science" didn't come from the government - it came from self-serving doctors. For example, my understanding is that it was the guy who invented the Cholesterol test who then popularized the use of it for predicting heart disease. He had no evidence that there was actually a correlation, but he needed to sell his test kids before the patent ran out. This is PURE SNAKE OIL stuff going on.

Then, when Senator McGovern was going to publish his first recommendations on what to eat, the various lobbies for Dairy, Beef, etc... all waded into the "discussion" (again without any science to back them up) and negotiated their "position" in the food pyramid. The Senator was a dupe of the food manufacturers.

Beau,

Well said -- and I think we're saying the same thing here, though I was perhaps not clear in my post -- I wasn't so much meaning to fault the government for doing the bad science, as to fault it for failing to properly vet, and/ or objectively present, the conclusions that science has to offer.

In my perfect world, I see the government as a credible aggregator and disseminator of information -- a government of and by and for the people, if you will. Since the government is not "for profit" - ie, the snake oil selling cholesterol tester -- "we" should be able to trust what it says as in our best interest. Sadly, as you have pointed out, it fails at that for any number of reasons.

The "follow the money" part is exactly the kind of thing that you're speaking to in the Food Pyramid example. It's not possible for all legislators to know all things, so there is a role for "private" experts to play -- ie, lobbyists. The idea that folks from the private sector, who work in a particular field, would give input to law/ policy makers is not, in and of itself, a bad thing. It should, in fact, be a very productive part of the process.

Back when I was occasionally wearing a tie, I found myself appointed to the Oregon State Treasurer's Retirement Security Task Force after providing input on (my company's opinion as to) the role of financial planning and investment education in the achieving of financial security in retirement. I also testified in Washington DC about the need to require employers to provide some amount of education to self-directed (ie, 401(k)) retirement plan participants if they were going to be absolved of fiduciary responsibility in the disintermediation of traditional pension fund assets and the transfer of those assets, and the responsibility of properly investing those assets, to the plan participants in self-directed plans. In both instances, my employer would have benefited by having financial education mandated or promoted; at the same time, I am pretty comfortable in saying that that the testimony I gave was in the best interest of the general public.

Unfortunately, personal interest seems too often to trump (or is that "Trump"? :D ) public good in such testimony/ lobbying and we end up with things like the corrupted food pyramid you mentioned, and worse.
BeauV wrote:The bad guys here aren't the governments as much as it's private enterprise trying to make a buck off of selling us stuff we like to eat that is really bad for us - Oreo cookies for example; combined with the medical guys being in cahoots with the pharm and device businesses. What our government does do is subsidize industries like growing corn and sugar beets which are really terribly for us to eat. That is despicable. I love corn - really love it - but based on what I know now, I don't eat it anymore.


I may part ways with you here on saying the bad guys are the private enterprise guys selling bad stuff. Private enterprise should not be held accountable for the personal choices of consumers. That's simply not private enterprise. While I agree completely that they are selling bad stuff (and are in fact, immoral in doing so in some cases), if consumers put in the effort to take care of themselves and made educated, healthy choices, the Oreo industry would fade away of its own accord.

That said, if you really like Oreos and can eat them in moderation, I don't see a whole lot wrong with you having them available. I agree wholeheartedly though, that it is 100% wrong for the government to be subsidizing unhealthy industries -- be they corn or beets or tobacco or any number of other things. 100%. Those Oreos should cost you ;)

BeauV wrote:Sadly, the government hasn't been very good at defending us against all this.


+100!
BeauV wrote:I didn't mention it earlier, because I rambling on about the book, but the absolute best think you can do for your health is exercise. Two 20 minute periods of accelerated heart rate exercise will do more good than any other thing known to science. As usual, it's the "get off your ass" cure that wins.


I am always amazed at how well my body responds to exercise, in any number of ways; how I look and feel, but also what I hunger for -- the more healthy (moving and vigorous) my habits, the more I simply lose the desire to eat unhealthy things. Pretty cool self-regulating system. I sometimes wonder why people who eat so poorly, and obviously are not healthy, don't motivate themselves to change their habits?
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Re: Guilty food pleasures

Postby Soñadora » Sat Dec 15, 2012 10:41 pm

Ish wrote:Image


ahhh...bacon starry night

If I had more time and was more creative, I'd rewrite that John McClean song and substitute bacon...
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Re: Guilty food pleasures

Postby austin1972 » Wed Dec 26, 2012 1:43 am

Venison jerky (I'll post the recipe someday), smoked gouda, Blue Diamond wasabi/soy sauce almonds, and grapes are a damn fine combo.

Corned beef hash and freshly laid eggs from the coop are a nice breakfast.

My latest concoction is thinly sliced roast beef in au jus, slow cooked in a little ceramic crock @ 225 in the oven for 30 mins. Stir in a little garlic and thyme, and raise oven temp to 350 for 10 mins. Add a little hot giardiniera and cover with low moisture mozzarella. Sprinkle with paprika and bake for another 10 mins. While it's baking, fry up some Tater Tots to put on top.

Healthy? Probably not.
Delicious though.
May we suggest beef?
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Re: Guilty food pleasures

Postby Hobot » Thu Jan 03, 2013 2:17 am

Please forgive me for I have sinned.

I'm in the middle of being HAMMERED by the flu bug and for some reason I decided this morning that 6 (?) slices of pepper bacon was just what I needed.
No eggs, no toast not even any coffee, just bacon.

W.T.F.

6 wonderful thick slices of meaty bacon, gone to waste.


I am at a loss as to how to repent from this.
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Re: Guilty food pleasures

Postby Ish » Thu Jan 03, 2013 8:22 am

Hobot wrote:Please forgive me for I have sinned.

I'm in the middle of being HAMMERED by the flu bug and for some reason I decided this morning that 6 (?) slices of pepper bacon was just what I needed.
No eggs, no toast not even any coffee, just bacon.

W.T.F.

6 wonderful thick slices of meaty bacon, gone to waste.


I am at a loss as to how to repent from this.


There is no sorrow in bacon. You just have to have all the accessories to that meal now. Maybe one Hail Mary just to cover all the bases.


I have that same fucking bug and I have been mostly in bed for two days hacking and coughing and wishing the top of my head would blow off. I would have bacon right now if we had any in the house, and it's too early to go bacon shopping.



Hang on, there's a big slab of back bacon in the fridge, English muffins in the cupboard, and lots of eggs...maybe this day just got a lot better.
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Re: Guilty food pleasures

Postby BeauV » Thu Jan 03, 2013 3:20 pm

(I just realized I'm repeating myself here - sorry, but I'll leave it in.)

The discussion of what is "good for you" and what is "not good for you" is heating up. Have a look at the book Good Calories Bad Calories http://www.amazon.com/Good-Calories-Bad-Controversial-Science/dp/1400033462 by Gary Taubes

The overly simplified summary is that Carbohydrates are MUCH WORSE for you than fat. HDL (the good cholesterol) is radically reduced by eating a lot of Carbs and LDL (the bad cholesterol) doesn't actually change much with changes in dietary cholesterol - despite what a lot of folks have said for the the last 30 years. If you'd like to loose weight, avoid diabetes and keep your circulatory system working well, the FIRST thing to cut out is High Fructose Corn Syrup, Sugar, White Flour and White Rice - in that order. Enjoy the bacon and steak, they are no where near as bad for you as a coke.

BV
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Re: Guilty food pleasures

Postby cap10ed » Thu Jan 03, 2013 9:49 pm

BeauV wrote:I have been plowing (and that's the right verb for this) through a book called: "Good Calories Bad Calories" by Gary Taubes (http://www.amazon.com/Good-Calories-Bad-Controversial-Science/dp/1400033462/ref=sr_1_1?s=books&ie=UTF8&qid=1355604268&sr=1-1&keywords=good+calories+bad+calories)

In it, you'll be amazed to discover just how bizarrely our society has developed its opinions about what is good for you to eat and what isn't. The summary is: Fat doesn't cause heart disease and other terrible things, refined carbs are the culprit. That is a gross over simplification, but the book is worth reading. A baked potato is much much worse for you than four strips of bacon. The refined carbs (like High Fructose Corn Syrup, White Flower, and White Rice) are probably the major cause of an entire series of disease in what we call "western culture." Don't take my word for it, this book is massive and includes foot notes to all the research journals and articles. It turns out, and it should be no surprise, that what gets "recommended" for a "good diet" in the US is primarily based on the economic and political interests of those who have the power to make the recommendation. It does not have anything to do with science. This has been particularly true about the debate over the supposed correlation and/or cause of blood serum cholesterol and dietary cholesterol - it turns out there never was any real science to support a causal relationship.

In any event, enjoy the bacon and the beef. Avoid all the crap with HFC in it (Oreo cookies are the tough one for me to give up) and dodge the white bread and white rice.

The book is worth reading.

BV
Beau is this book agreeing with what Dr Atkins was promoting in his diet. Dr Atkins had a protein rich diet including BACON. My wife called it the rich man's diet because of the high end food he advocated. We had several diets plans put on our ships because the office was concerned with the over weight condition of the majority of sailors. A Canadian program HEART SMART was chosen. Long story short several sailors picked up on the Atkins and removed the refined sugars and breads from their diet and the results were pretty dramatic. The latest thing buzzing around is glucose intolerance. I must of just got out of the cave. But is this the newest man made headache we are having to deal with. From what I gather the highly modified grains we get from engineered wheat are the culprit. Thanks for the book lead and looks like we can start a book club here on the forum. Ed
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Re: Guilty food pleasures

Postby cap10ed » Thu Jan 03, 2013 10:01 pm

Forgot my guilty pleasure.On board the boat. Pumpernickel bread with butter, covered with spinach leaves, several pieces of wine pickled herring and a dollop of sour cream.Followed by some nice wine. For shore side decadence it's Harvey's Hamburgers. "Have it your way" A Canadian burger chain.Ed
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Re: Guilty food pleasures

Postby Ish » Thu Jan 03, 2013 10:13 pm

cap10ed wrote:Forgot my guilty pleasure.On board the boat. Pumpernickel bread with butter, covered with spinach leaves, several pieces of wine pickled herring and a dollop of sour cream.Followed by some nice wine. For shore side decadence it's Harvey's Hamburgers. "Have it your way" A Canadian burger chain.Ed


You either have a date with the same dietary requirement for palate abuse, or eat alone a lot.
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Re: Guilty food pleasures

Postby BeauV » Thu Jan 03, 2013 11:14 pm

cap10ed wrote:Forgot my guilty pleasure.On board the boat. Pumpernickel bread with butter, covered with spinach leaves, several pieces of wine pickled herring and a dollop of sour cream.Followed by some nice wine. For shore side decadence it's Harvey's Hamburgers. "Have it your way" A Canadian burger chain.Ed


Captain Ed,

First, up to about 1950 folks realized that it was bread and grain that made folks fat. That goes back hundreds and hundreds of years. It was only a massive mistake of the "modern era" that blamed it on fat. More importantly, the guys who were involved in developing the "test" for blood cholesterol were involved in developing the theory that dietary cholesterol influenced blood level cholesterol and that higher blood level total cholesterol lead to heart disease. The only problem is, there isn't any actual scientific evidence that actually proves any of that. Nonetheless, we're stuck with it as the "standard" despite it's being wrong. As we've started to understand more about what actually casuses and protects against heart disease it has become more and more clear that there is a complex relationship between LDL (which actually has over 3 different types) and HDL (which has more than 4 types) is much more complex than folks thought in the '60s. I'm sure a real doctor could help out here, but the first step is for folks to actually admit when they don't have any scientific evidence for something - a behavior I find rare in the medical research area.

Second, it actually turns out (at least according to the research papers cited in the book) that increasing and decreasing the intake of carbs will alter the levels of HDL in one's blood (that's the "good" cholesterol). Oddly and sadly for our current eating style, carbs influence one's blood cholesterol much much more than eating fat ever did or will. Of course, the biggest baddest carb is sugar and the biggest baddest sugar known to man is High Fructose Corn syrup. Following sugars are white flour and white rice. You can pretty much track heart disease and diabetes and a number of other diseases (spelled out clearly in the book) by tracking the the consumption of carbs. Specifically, by following the consumption of sugar and white flour and white rice.

I'll wrap up this over-long posting by saying that we'd all do a lot better to eat like cavemen than to eat like Rick White Yachtsmen.

BV

(PS: pumpernickel bread is probably one of the best breads you can eat!)
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Re: Guilty food pleasures

Postby cap10ed » Thu Jan 03, 2013 11:22 pm

Ish wrote:
cap10ed wrote:Forgot my guilty pleasure.On board the boat. Pumpernickel bread with butter, covered with spinach leaves, several pieces of wine pickled herring and a dollop of sour cream.Followed by some nice wine. For shore side decadence it's Harvey's Hamburgers. "Have it your way" A Canadian burger chain.Ed


You either have a date with the same dietary requirement for palate abuse, or eat alone a lot.
Breath mints are the secret. Ish I eat on foreign ships a lot. The meals are all over the map. Indian ships my favorite, Polish ships close second (Polish name kind of gives that one away). Dutch ships with Indonesian crew and French cruise ships. You got to love the French when they ask what wine with your lunch. I am working I say. They respond you are on a French ship. Red or white. Perrier please ! Slavic foods such as fried blood sausage, old world rye bread fried in bacon grease, raw steak scraped with a raw egg added and chopped onion with salt and pepper are the fare I grew up on. I found it hard to trade a steak tar tar sandwich for a peanut butter jelly sandwich one as a kid , kids at that age think your a vampire. lol Ed Wojtecki
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Re: Guilty food pleasures

Postby Tim OConnell » Fri Jan 04, 2013 2:30 am

I saw an interesting article recently about this and it said we need to get back to some of the fats that used to be in the diet, and away from sugar and carbs. Therefore to make up for lost time, I roasted this pork shoulder with crackling at the weekend. This was a pig "laminate" meal because it also went into the oven basted with hot bacon fat to get the crackling to immediately start crisping.

It was totally sinful but wow,... the crackling was like crispy bacon, and the rest of the meat just fell off the bone after 3 hours on a low heat.
:D
Pork roast with cracklng-sm.jpg
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Re: Guilty food pleasurest

Postby Olaf Hart » Fri Jan 04, 2013 7:13 am

Couple of comments on diet.
The first is that the one size fits all approach to fats / carbos is wrong. Some folks have problems with fats, some with carbos.
The big carbo problem is processed food, you should eat your carbos as close as you can to the way nature made them.
Glycemic index is the big deal.
Secondly, it is still true as far as I know that these is no causative link between cholesterol and atheroma, but the strongest evidence for watching cholesterol is that there is a strong link between how long a bypass graft stays open and your blood cholesterol, so something is going on. I agree we need more work on the HDL/LDL story. OTOH, if your lipids are up the problem is more carbos than fats.
The really big story here, particularly for people with carbo Issues, is activity.
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Re: Guilty food pleasures

Postby Olaf Hart » Fri Jan 04, 2013 7:16 am

Haven't quite sorted the edit function here yet.

The other issue is there is no point postponing gratification so we can live beyond ninety. The years after that are definitely not worth the effort.
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Re: Guilty food pleasures

Postby kimbottles » Fri Jan 04, 2013 10:18 am

Tim OConnell wrote:I saw an interesting article recently about this and it said we need to get back to some of the fats that used to be in the diet, and away from sugar and carbs. Therefore to make up for lost time, I roasted this pork shoulder with crackling at the weekend. This was a pig "laminate" meal because it also went into the oven basted with hot bacon fat to get the crackling to immediately start crisping.

It was totally sinful but wow,... the crackling was like crispy bacon, and the rest of the meat just fell off the bone after 3 hours on a low heat.
:D
Pork roast with cracklng-sm.jpg


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Re: Guilty food pleasures

Postby Tigger » Fri Jan 04, 2013 1:38 pm

I was regularly asked to make this for night races. Comfort food!

Beef and Bean Casserole

I/2 pound ground beef
1/2 pound bacon, chopped
1 onion, chopped
2 cloves garlic, minced
1/2 tsp. Dijon mustard
2 tsp.’s vinegar
3/4 cup brown sugar
1/2 - 3/4 cup ketchup (start with 1/2 cup and see if you think it needs more once it’s all in the pan)
2 cans of beans such as kidney beans, navy beans, or chick peas, drained
1 can of beans in tomato sauce, not drained

(The list of ingredients is approximate--if you want to make it bigger, just add more of everything!)

Sauté ground beef with onions, garlic and bacon until the beef is no longer pink. Drain off the fat. Transfer into a casserole dish. Thoroughly mix in the rest of the ingredients and cover with a lid or a piece of foil. Bake, covered, at 375 degrees Fahrenheit for 45 minutes. Check at 45min--if you feel it needs more time, leave it in for 15 more minutes max.

Enjoy!
Ross Bligh, Beneteau 36.7 'Elision' (rhymes with 'collision', lol)
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Re: Guilty food pleasures

Postby bob perry » Fri Jan 04, 2013 2:10 pm

Yeah but if I put the bacon on the spud doesn't that kind of even out?
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Re: Guilty food pleasurest

Postby Orestes Munn » Fri Jan 04, 2013 3:32 pm

Olaf Hart wrote:Couple of comments on diet.
The first is that the one size fits all approach to fats / carbos is wrong. Some folks have problems with fats, some with carbos.
The big carbo problem is processed food, you should eat your carbos as close as you can to the way nature made them.
Glycemic index is the big deal.
Secondly, it is still true as far as I know that these is no causative link between cholesterol and atheroma, but the strongest evidence for watching cholesterol is that there is a strong link between how long a bypass graft stays open and your blood cholesterol, so something is going on. I agree we need more work on the HDL/LDL story. OTOH, if your lipids are up the problem is more carbos than fats.
The really big story here, particularly for people with carbo Issues, is activity.

I keep hearing that inflammation is also a major driver of atherosclerosis and the formation of clots in bad places. I don't eat any of this stuff, so I'm going to be right healthy when that lady on the phone slaps me off my bicycle.
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Re: Guilty food pleasures

Postby bob perry » Fri Jan 04, 2013 5:55 pm

Tigger:
Is "beans in a tomato sauce" a regular off the shelf item?

I'd like to try your recipe.
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Re: Guilty food pleasures

Postby BeauV » Fri Jan 04, 2013 6:20 pm

I'll stop going on about what's bad for you, but do read the book "Good Calories Bad Calories" as it's very eye opening. There is a lot of really bad science that's been done, the sort that would have never survived in Physics or Chemistry, and yet in the field of diet and nutrition it is allowed to slide. The political pressure on what is the "correct diet" is simply breathtakingly political and has damned little to do with repeatable peer reviewed science.

Olaf, I am no doctor, so I'm basing my layman's opinion on reading a lot of reports from long term studies during my time with Heartflow. I think that one should be very careful when trying to extrapolate a problem in the circulatory system that is clearly related to a foreign object like a stent or a bypass graft to a circulatory system that doesn't have any foreign object our route in it. It's not clear to me how one would make that jump, although it certainly seems worth watching. What I keep trying to find, and haven't ever seen, is a study that is a real repeatable test of the link between dietary cholesterol and serum cholesterol. The correlation between eating a lot of cholesterol and having your blood cholesterol change seems weak at best.

I completely agree with your statement that Glycemic index is a great help in figuring out what's bad for you, but that appears to link more to insulin production and resistance over time rather than circulatory system deposits.

Finally, I couldn't agree more on the topic of activity. There is no way to enjoy life longer and more than to get off one's ass and exercise!

BV
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Re: Guilty food pleasures

Postby Olaf Hart » Fri Jan 04, 2013 7:51 pm

If you want to get real fancy, look at how chaos theory describes flow in vascular systems.
I reckon the big story in the future will be about vessel damage caused by turbulent flow, at bifurcation and irregularities in vessels.
No real evidence yet, but that's where my money is.
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