I agree that "organic" is mostly a way to separate fools and their money, but when you talk about unprocessed whole foods (although exceptions are usually made for ovens and knives), I think you're pretty clearly talking about something that's better for you than Doritos.
Because he responded to something I didn't say, and doesn't appear to know the difference between sucrose and glucose and which one is produced by cane. HFCS is compositionally almost indistinguishable from sucrose, which is what cane sugar is.
Here in the US it's actually fairly easy to get a whole, seasoning-free (except a little salt) roast chicken at supermarkets. You can buy frozen broccoli florets and steam them for a nice side. Sainsbury's do a nice one in the UK - ate that several nights on a recent trip to London.
Other than that and restaurants, I make my meals from scratch. Work cafeteria always has hamburgers without buns and sugar-free pickles if nothing else tickles my fancy (sweetened pickles seem more popular outside the US than in it - the big seller in the US is vinegar/dill/garlic only).
No, but processed foods should be a very limited part of your diet. There's nothing better for when you're hiking, or preparing for the apocalypse, which case you value the long shelf life and light weight. If the world goes to hell, I'll eat whatever I can get. But it's not as good for you as real food is.
I'm sure that's a highly reliable website. Why, the very first thing I saw was an article telling how Shaken Baby Syndrome results from vaccines, not parents. Forgive me if I don't scour the site.
Sugars are not good for you. Avoid them in more than trace amounts.
HFCS is barely more fructose than sucrose is; fructose is the primary sugar in honey and agave nectar. The only thing different about HFCS is that it's cheap.
It's not everywhere. There's only one brand - one! - at my local Fresh Market. None at Kroger. None at Wal-Mart. None at the local chains. A couple at the co-op. And Costco is a pretty hippie store - they're not everywhere, for starters.
You can get plain, but getting full fat is a challenge. At least for me.
And you think I'm ignorant? We just short-circuited a whole lot of evolutionary pressure with our results from GMO.
Look, if you want to tell me that Monsanto is a thug of a company, I'm not going to argue with you. That doesn't make genetically modified stuff inherently bad.
Your argument assumes an infinite reservoir of willpower to overcome actual, real, substantial hunger. That does not exist. Thermodynamics happens at the cellular level. Eating doesn't.
Processed and manufactured have nothing to do with GMO, and I have no problem with GMOs because, well, everything we eat today is a GMO compared to its wild ancestors. However, processed and manufactured foods are different from natural ones in very real ways: for starters, they contain a lot more sugar and starch. This isn't a nefarious plot, it's just chemistry. Sugar is cheap, it undergoes Maillard reactions (so it browns nicely), and it has osmotic effects that allow it to retard the growth of bacteria, so shelf life goes up. Starch is pretty similar - look at the shelf life of crackers.
Some people handle sugar very easily, but quite a lot don't. I think your throwaway line at the end about sugarcanes indicates that you know this.
Slashdot Mirror
This and this are two natural experiments.
I agree that "organic" is mostly a way to separate fools and their money, but when you talk about unprocessed whole foods (although exceptions are usually made for ovens and knives), I think you're pretty clearly talking about something that's better for you than Doritos.
I eat the stuff all the time. You're better off spreading lard all over the inside of your mouth than putting it on toast.
He can't read. And I don't think he knows what glucose and sucrose are.
Because he responded to something I didn't say, and doesn't appear to know the difference between sucrose and glucose and which one is produced by cane. HFCS is compositionally almost indistinguishable from sucrose, which is what cane sugar is.
Please point out where I said "glucose". I said "cane sugar", which is sucrose. Fructose is the primary sugar in agave nectar and honey as well.
Learn to read.
Here in the US it's actually fairly easy to get a whole, seasoning-free (except a little salt) roast chicken at supermarkets. You can buy frozen broccoli florets and steam them for a nice side. Sainsbury's do a nice one in the UK - ate that several nights on a recent trip to London.
Other than that and restaurants, I make my meals from scratch. Work cafeteria always has hamburgers without buns and sugar-free pickles if nothing else tickles my fancy (sweetened pickles seem more popular outside the US than in it - the big seller in the US is vinegar/dill/garlic only).
No, but processed foods should be a very limited part of your diet. There's nothing better for when you're hiking, or preparing for the apocalypse, which case you value the long shelf life and light weight. If the world goes to hell, I'll eat whatever I can get. But it's not as good for you as real food is.
I'm sure that's a highly reliable website. Why, the very first thing I saw was an article telling how Shaken Baby Syndrome results from vaccines, not parents. Forgive me if I don't scour the site.
Sugars are not good for you. Avoid them in more than trace amounts.
HFCS is barely more fructose than sucrose is; fructose is the primary sugar in honey and agave nectar. The only thing different about HFCS is that it's cheap.
We would have the same problems if the government chose to subsidize production of a different kind of sugar than HFCS.
Yeah, I make sauerkraut.
It's not everywhere. There's only one brand - one! - at my local Fresh Market. None at Kroger. None at Wal-Mart. None at the local chains. A couple at the co-op. And Costco is a pretty hippie store - they're not everywhere, for starters.
You can get plain, but getting full fat is a challenge. At least for me.
genes that can not happen in nature
And you think I'm ignorant? We just short-circuited a whole lot of evolutionary pressure with our results from GMO.
Look, if you want to tell me that Monsanto is a thug of a company, I'm not going to argue with you. That doesn't make genetically modified stuff inherently bad.
They are fed a laboratory chow that is largely starch and sugar. It's not talking about wild animals.
Which is to say, even the opponents of low-carb dieting must concede that it's a remarkably effective diet that allows weight loss without hunger.
Your argument assumes an infinite reservoir of willpower to overcome actual, real, substantial hunger. That does not exist. Thermodynamics happens at the cellular level. Eating doesn't.
Basic commercial ration, cheese, cat chow, and yogurt. Go to a non-hippie grocery store and try to find full-fat yogurt that has not been sweetened.
Processed and manufactured have nothing to do with GMO, and I have no problem with GMOs because, well, everything we eat today is a GMO compared to its wild ancestors. However, processed and manufactured foods are different from natural ones in very real ways: for starters, they contain a lot more sugar and starch. This isn't a nefarious plot, it's just chemistry. Sugar is cheap, it undergoes Maillard reactions (so it browns nicely), and it has osmotic effects that allow it to retard the growth of bacteria, so shelf life goes up. Starch is pretty similar - look at the shelf life of crackers. Some people handle sugar very easily, but quite a lot don't. I think your throwaway line at the end about sugarcanes indicates that you know this.
HFCS is bad for you, but there's nothing special about it vis-a-vis cane sugar. Or agave nectar, or honey, for that matter.
Also, air conditioning.
Wow, I never realized any acoustics operated faster than 1200 bps.
If you're worried about blowing your power budget running a printer, you should not use EMR.
That would be the Ezra Klein who created JournoList, right?
Go over to reddit.com/r/keto and get started today. You have nothing to lose but your fat ass ;)