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24th February 2018, 05:17 AM #16Member
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There is a very good book (among others) about this whole business "cholesterol is bad, fat is bad...". "Good calories, bad calories". Heavy on the science at times, but good.
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24th February 2018 05:17 AM # ADSGoogle Adsense Advertisement
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24th February 2018, 08:24 AM #17
What's the title?
Innovations are those useful things that, by dint of chance, manage to survive the stupidity and destructive tendencies inherent in human nature.
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24th February 2018, 08:51 AM #18Member
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"Good calories, bad calories".
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24th February 2018, 10:00 AM #19
High LDL cholesterol, triglycerides and blood sugar are all symptoms. Medicine has a kind of whack a mole mentality - if sugar is high knock it down. Likewise with cholesterol and triglycerides. While these approaches do help they don't address the underlying pathology.
At this point we know a lot about a little but we still don't understand the essential WHY's behind T2D and hypercholesterolemia. For instance, we don't know WHY exercise can help control T2D but we do know that it can.
I've thought for a long time that a big, and maybe the biggest, part of the missing WHY's is psychological. See: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5143485/ My brother in law referred to this as dys-stress, IOW stress that had become pathogenic.Innovations are those useful things that, by dint of chance, manage to survive the stupidity and destructive tendencies inherent in human nature.
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24th February 2018, 10:18 AM #20.
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Back to the OP, it's so easy to make your own baked beans and leave out the sugar.
The recipe I use includes olive oil, chillies, garlic, onion, moroccan spice or smokey paprika or both, tomato, vinegar or lemon juice, a small amount of red lentils, and a mixture of interesting rehydrated dried beans (not the haricots used in commercial baked beans).
I don't make them very often because I am supposed to be on a reduced carb diet and beans have a fair few carbs and I find them so more-is.
I usually make these in winter with the slow cooker and supposedly make enough to last me for a weeks worth of breakfasts - but they rarely last that long
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24th February 2018, 11:21 AM #21
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24th February 2018, 01:38 PM #22GOLD MEMBER
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24th February 2018, 04:08 PM #23
Despite the acknowledged and even more important unmentioned issues this one is of interest too: https://www.cambridge.org/core/journ...9984B07CED68B1
Innovations are those useful things that, by dint of chance, manage to survive the stupidity and destructive tendencies inherent in human nature.
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24th February 2018, 04:29 PM #24
On the sugar issue...from memory of a radio interview...
100yrs ago the average person would have eaten a kilo of sugar a year
now days it's over 100kgs a year...
I remember a few years back the federal parliament were discussing the quantity of sugar in everything; one MP took up the "NO SUGAR" challenge over the summer break and without exercise, just healthy eating and normal life style exercise lost a good amount of weight...BUT alas no political points in that band wagon so it went by the way!!
Wish I could remember the name of the book about the dangers of sugar in todays diet...
Cheers,
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24th February 2018, 07:40 PM #25Senior Member
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What you say & what people hear are not always the same thing.
http://www.remark.me.uk/
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24th February 2018, 08:45 PM #26Member
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While in the US, last year, I struggle big time to find dog treat without added sugar.
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24th February 2018, 08:53 PM #27.
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Soak dry beans overnight. I use 1 1/2 cups of dry beans, usually half cups of 3 of either Cannellini, kidney, butter, or pinto, sometimes even chick peas, sometimes all I use are chick peas!
Heat 2 take spoons of olive oil in a large saucepan, fry fine chopped chillies and garlic, moderately fine chopped onion, fry until onion is light golden brown.
Add 2 heaped table spoons of morrocan spice or smokey paprika (or both) and fry off for about 30 seconds - stir while this is happening.
Add 2-3 finely chopped Roma tomatoes - removes skins if you are fussy
Juice of half a lemon or a couple of table spoons of apple cider vinegar.
1/4 of a cup of red lentils.
Add 1/4-1/2 cup of water and gently stir all the ingredients through each other
Bring all to a solid simmer in a saucepan.
Add salt to taste
At this stage you can complete the process in the same sauce pan - I do this on low heat (3/10 on our induction stove top) for about an hour with the covered pan covered. Lentils may stick to bottom but stirring occasionally will bring the goodies up from the bottom and add to the flavour
OR
Transfer to casserole dish and bake on low (160º in our oven) - heat until everything is tender. It takes our oven about 75 minutes to get there.
Too much stirring and/or heat may turn the whole thing to mush - it will still taste fantastic but lack the texture of whole beans
To complete the meal I use one of the following
Granulate 1/2 a cauliflower head in a food processor, transfer to a microwave dish, add a cup of green frozen peas - cook in microwave
OR
Granulate 1/2 a cauliflower and 1/2 a broccoli head in a food processor , transfer to a microwave dish and cook in microwave
2 ladles of the cooked baked beans over a ladle of the cooked cauliflower etc and you will be as regular as clockwork for the rest of the week.
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