Originally posted by oshunluvr
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Yes. But the fact that a can of baking powder from a certain company can bring back such memories tells us that their marketing was successful. Really, any baking powder would do. -
Yeah. I'm one of those lucky few with low-normal cholesterol levels. My daughter is not so she gets less of the high cholesterol foods but she loves veggies so it's not too difficult.Originally posted by capt-zero View PostComment
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Yes,
I have high cholesterol and my family has a history of high cholesterol. Most of them are taking statin drugs without much sucess. Statins rarely affect cholesterol levels much beyond 5-6%. I'll do without the damage to my liver. I believe in quality of life rather than quantity. One thing I've noticed in my medical career, in this country at least, we are all entitled to a very long and expensive death.Comment
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lol
this thread certainly has morphed a little!
As to "food"....I previously taught a human nutrition class ( college level) for quite a while and came to a conclusion:
a) People will "lose weight" and "stick with" a diet of which they like the taste. Pure and simple. Now that is "long term" not a quickie diet. Many/most of the diets, as discovered by the students themselves, have a distinct "flavour" so the conclusion that they all came to was to "waste some money" trying out one of the same food of the different diets and pick the one that is most flavourful for them. Like South Beach is different than "Mediterranian".
I, personally, have had an astounding thing happen in the last year.
I used to eat rye bread and whole grain breads almost exclusively. But for a couple of decades had gone to "wheat", but always did the "brown bread" a lot of time.
I have converted completely back to whole grain breads and whole grain Rye ....NOT .. "rye flour bread".
And gained a millimiter of "gumline" in 6 months.
The "white goop" one is continually flossing/brushing away is....just gone.
Blew my dentists' minds.
But, they have been hearing "murmerings" at meetings, about such so...
woodsmokeLast edited by woodsmoke; Aug 09, 2012, 02:34 PM.Comment
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Woodsmoke,
I was shocked when I became a nurse, at how new and "breakthrough" the concept of nutrition being fundamental to healthcare was. I went to nursing school in 1996 and that was the FIRST year nutrition was required in Texas nursing schools. My first job was in the OR and working right beside MDs all day long I was again shocked at how little many of them gave a thought to nutrition's importance to healthcare. The point I'm trying to make is that nutrition is in it's infancy in reguards to healthcare science and much that one hears about it is as much supposition as fact. Earlier in the thread, I was not trying to tout my diet as being particularly more healthy than any other. I was just trying to suggest that what one hears in the media or even from one's MD, may not be engraved in stone somewhere. I get into arguements with family members about my opinions reguarding cholesterol frequently. However, many of them starve themselve's from what they crave and take tons of expensive and risky (in my opinion at least) medications, yet my cholesterol level is not significantly higher than theirs. I just think that people should not embark on dietary and drug regimens without all the facts (and too many times your MD is not in possesion of them).
capt-zero
p.s. Your Dr is much like your plumber or automechanic, 30% of them, I worship the ground on which they tread, 40% are quite adequate, and 30% haven't a clue.
We have a joke(?) in healthcare: What do you call the guy who graduated last in his class in medical school?
Doctor.Comment
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capt-zero.
Yeppers on that
...it would "seem" to me, at least, that "basic diet information" should be on the first burner.
As to cholesterol, my doc wanted me to do a cholesterol med since I was "on the edge" of bad numbers so I took it for a while but no difference. He then put me on another on and my pee turned brown and I stopped it immediately.
I then went to what everybody has said for decades works.....and that is simple oatmeal every day... and my cholesterol dropped quite a few points.
Very simple.
woodsmokeComment
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Woodsmoke, interesting about the 1 mm gain on whole grain.
And, yes, whole grain flour isn't the same as whole grain. And whole grain--though good--isn't as good as "stone ground whole grain" (which retains even more of the grain fiber and nutrients).
From my dietary experience and from my research, I've concluded this is simple:
fruits, veggies, whole grains (including pasta and brown rice), some nuts (1-2 oz/day) and avocados (both good for you but fattening), beans and peas/legumes, and allow some omega-3 fish (4-8 oz/week or so). Restrict sweets from added sugars and such. Eat all you care to. Booze: no more than 2/day, preferably red wine. Exercise: whatever you can do, even a basic 30-minute walk/day works wonders, but try to stretch and lift things (say, around the house and yard). Be conservative using added oils (even olive oil)--a little, but don't drink it by the TBS as some fringes advocate. Takeaway: Naturally very high fiber, high anti-oxidant, high phytochemical, adequate omega-3's (some fish and some flax seed and raw walnuts), very low fat.
That formula should fix you, whether it is T2 diabetes (observe the A1C drop quickly), heart disease, cholesterol, or hypertension. All your numbers should fall right into place. May take 1-2 months or so.
One national specialist after another has come down hard against saturated fats from animals. Drs. Fuhrman and Barnard are notable. Tavis Smily had two more on recently who waved that flag, a cardiologist and a heart surgeon, both from the Cleveland Clinic promoting their book. All saying it is simple: do that diet and put them out of business (heart surgeons especially).
Now ... back to reality. Buddhist, take the halfway route, moderation. So, for example, you might "allow" yourself 10-20% of your total daily calories to be naughty foods--meats, pizza, cheese, and such. For average male, that's 200-400 cal/day, though 400 cal seems a bit high on a daily every-day basis (that's two 2x2" heavy brownies, or 3 oz meat). As much as possible, favor lean meat cuts--buffalo, turkey, chicken, lean pork, then red meats.
That's it. Raised on meat and potatoes, been through my heavy drinking days, addicted to sweets, but that's what I now practice and it works ... so far. Will never give up pizza, carne adovada (pork marinated in hot red chili sauce), some sweets (quality, "natural" pastries), chicken enchiladas, I'll keep a beer or two and some red wine, and such things; nor will I give up a quality green chili cheeseburger though it is now a rare treat (one every 3-4 weeks) and an occasional "natural" hot dog or two (the worst!).An intellectual says a simple thing in a hard way. An artist says a hard thing in a simple way. Charles BukowskiComment
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:-)
The desert Southwest--Nevada, Arizona, maybe west Texas, and importantly New Mexico which is center stage for the green chili cheeseburger obsession-to-perfection, chili from the Hatch NM area. I'd toss in s. California if they would keep the black olives (and other sissy adornments) off their Mexican food. I mean, I don't mind olives on my chicken enchilada, but I don't do it in public.An intellectual says a simple thing in a hard way. An artist says a hard thing in a simple way. Charles BukowskiComment
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Hmmm ... just occurred to me, those adjectives ... is the ground beef green?! (No.) is ... ?
Here, a typical (where, we note the green chili is roasted, chopped, and placed on top of the cheeseburger ...):
http://www.tripadvisor.com/LocationP....html#17107666An intellectual says a simple thing in a hard way. An artist says a hard thing in a simple way. Charles BukowskiComment
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LOL quality green chili cheeseburger! lol
As a follow on to QQmikes fine post.
Two items:
a) in researching the whole "whole grain" thing, I noticed something that segues into comment (b) below. There was a lot of discussion about people not being able to handle the different CONSISTENCY of the whole grain as opposed to flour and the recommendation was to eat one slice of whole grain and five of regular, or some such, and transition into whole grain, gradually increasing the ratio of WG to bleached flour.
b) I used to teach human nutrition at college level, and the students were to pick a diet and evaluate it.
After a while I noticed a descriptive trend by the students that was never discussed in the syllabus/text .
To wit:
"Pick the diet that has flavours that you like or you won't stay on it to loose weight etc. long term, not short term."
Like South Beach .....that is the "SoBe" drink in the coolers.
Southwestern, etc. The chili emphasis...
so.....I'm gonna have to look into this chili on cheeseburger thing also!!
woodsmokeComment
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