Ogg wrote to Dr. What <=-
Well.. the prices of some good foods could go up. But if you can
stand to lose more weight (ie. consume less calories), then maybe
there is potential to save more?
Some of the higher quality foods tend to be more pricy. But they are
also more perishable. Sometimes we have to throw out some of the "fresh" food because it's spoiled.
We will go the route of making our own soup, for example. But like the fresh food, is also very perishable - partly because we put much less sodium in it. But that also costs more in time.
So, while I eat less, I also pay more. But I am getting more fruits and veggies and less carbs (cheap) and fat.
On 01-06-21 14:37, Moondog wrote to Vk3jed <=-
Prices must be higher in Oz. A quarter pounder deluxe meal is a
pricier item, and they run about $9 US with a medium fries and a Coke.
I prefer Culvers and Arby's but the lines at the drive thru are longer since there's currently no sit down servie due to covid. Five Guys is more of a pricier option, and not as close.
Prices must be higher in Oz. A quarter pounder deluxe meal is a
Yeah, dunno, I don't follow the price of the burgers at McDonalds.
Some of the higher quality foods tend to be more pricy. But they are also more perishable. Sometimes we have to throw out some of the "fres food because it's spoiled.
It might be more difficult to sustain the mix of foods that
everyone wants in your household. But, I just need to look out
for myself - and I have never had to throw out any foods since I
converted to primarily plant-based. I usually just buy what I
can eat in a week or keep in the freezer.
On 01-08-21 08:23, Nightfox wrote to Vk3jed <=-
Economists in the US have something they call the "Big Mac Index",
which is a sort of informal way of measuring purchasing power based on
the price of a McDonalds Big Mac. :P
Ogg wrote to Dr. What <=-
It might be more difficult to sustain the mix of foods that
everyone wants in your household. But, I just need to look out
for myself - and I have never had to throw out any foods since I
converted to primarily plant-based. I usually just buy what I
can eat in a week or keep in the freezer.
I would make a stew or soup enough for several meals, then store
in the freezer in easy to thaw portions.
You can think of it as paying now for GOOD heath instead of
paying later for fixes, operations, and loss of work, etc.
poindexter FORTRAN wrote to Ogg <=-
Cutting down on the added sugar must make a difference in evening out
the Blood Sugar Roller Coaster. When my blood sugar drops, that's when
I get cravings and make poor food choices.
I have been maintaining a harvest in preparation for the COVID-aided apocalypse, and a big problem is dealing with the production overplus.
In the end of the day you have to turn lots of tomatoes, berries etc into processed products, or they just spoil (because you have no place to store them in natural form, and refrigeration only carries you so far).
I have been maintaining a harvest in preparation for the COVID-aided apocalypse, and a big problem is dealing with the production overplus.
Did you get a good crop of everything you wanted?
But that is a special case of "processed products". You are
employing healthy and natural ways to preserve it. You are not
using formaldehyde. ;) Even cooking something and freezing it
for future opportunities is much better than the commercial
offerings.
Re: burger (meat) itself
By: Ogg to Arelor on Sat Jan 09 2021 10:49 pm
I have been maintaining a harvest in preparation for theCOVID-aided A> apocalypse, and a big problem is dealing with the
production overplus.
Did you get a good crop of everything you wanted?
Yeah. I had such an over production that my horses had to help me rid of the surplus.
Star product were the tomatoes. You can turn those easily to jam. I also produced a load of potatoes, since I planted potatoes calculating I was going to lose 50% of the plants (this land is not great for potatoes) but ended up losing less than 15%. I think the difference was that, being unemployed and all trhat, I had the whole day to spare tending harvest so I could cut plague crisis short asap.
just can them all for later. another thing farmers do is plant a junk crop a run it over into the ground so it fertalizes and stabalizes the soil for nex year.
Ogg wrote to Moondog <=-
You don't have to follow her recipe exactly. There are low-sodium
broths you can get. Then, when you need a bit of zing, just add salt
to your portion, or use
Worcestershire sauce in your serving - the latter will "fix" anything.
Remember that things like soy sauce or Worchestershire sauce are basically liquid salt.
I've been a big fan of using a slow cooker. My brother's girl friend ope his mind to using one, however when she uses it, she dumps in a bunch of soup stock that comes in a box. That along with the canned broth is way salty for me.
You don't have to follow her recipe exactly. There are low-sodium broths you can get. Then, when you need a bit of zing, just add salt to your portion, use
Worcestershire sauce in your serving - the latter will "fix" anything.
Ogg wrote to Dr. What <=-
It might be more difficult to sustain the mix of foods that
everyone wants in your household. But, I just need to look out
for myself - and I have never had to throw out any foods since I converted to primarily plant-based. I usually just buy what I
can eat in a week or keep in the freezer.
Freezing, for the most part, will make mush out of your fresh veggies and su
(It will depend on how fast
your freezer can freeze the food.) So for much fresh food, it simply doesn' work. (Well, not at home. I can't
afford a flash freezer.)
I would make a stew or soup enough for several meals, then store
in the freezer in easy to thaw portions.
That works much better. We'll do that as well.
But when you make a stew, you've broken down (i.e. processed) much of the natural fiber in the food.
It doesn't make it unhealthy, but it will reduce the healthiness.
Heat also destroys some nutrients in the food.
You can think of it as paying now for GOOD heath instead of
paying later for fixes, operations, and loss of work, etc.
Exactly. And those fresh veggies make me more full. Over time, you simply used to eating that way and liking it.
Which makes the long term benefits even better.
... When a cow laughs, does milk come up its nose?
Nightfox wrote to Dr. What <=-
Worcestershire sauce has a fairly different recipe and seems to have significantly less sodium than soy sauce.
Thanks. That's good to know. I haven't shopped Worchestershire sauce
in a while. The last one I looked at I think actually said that they
used soy sauce in their ingredients.
Did you get a good crop of everything you wanted?
Yeah. I had such an over production that my horses had to
help me rid of the surplus.
Star product were the tomatoes. You can turn those easily to
jam. I also produced a load of potatoes, since I planted
potatoes calculating I was going to lose 50% of the plants
(this land is not great for potatoes) but ended up losing
less than 15%. I think the difference was that, being
unemployed and all trhat, I had the whole day to spare
tending harvest so I could cut plague crisis short asap.
Worcestershire sauce in your serving - the latter will
"fix" anything.
Remember that things like soy sauce or Worchestershire
sauce are basically liquid salt.
But you to bring up a good point: There are ways of
enhancing your food other than loading it up with salt.
We always seemed to have strong vibrant potato plants (primarily
due to the seasoned manure from the farm animals). But the one
thing that would attack the plant were the potato beatles. Some
people could just squish them with their fingers, but I couldn't
bring myself to do that. The potato powder was the goto
solution for me.
Nightfox wrote to Dr. What <=-
I'd be surprised if they did.. Soy sauce is traditionally used on
Asian food, and Worcestershire sauce is originally from England, as far
as I know.
I'd be surprised if they did.. Soy sauce is traditionally
used on Asian food, and Worcestershire sauce is originally
from England, as far as I know.
Ya, it surprised me too. It might just have been some
cheap stuff that I had at the time.
I did find a bottle of Lea & Perrins in our cupboard
yesterday and looked at the ingredients. I noticed the low
sodium.
But I also noticed that ingredients 2 and 3 were "sugar"
and "molasses" (i.e. sugar). But it's not something to
worry about since you typically don't have much of it.
Ogg wrote to Dr. What <=-
My bottle of L&P sauce says 1tsp=55mg sodium.
I did find a bottle of Lea & Perrins in our cupboard
yesterday and looked at the ingredients. I noticed the low
sodium.
I watched a video showing a couple of rice cooker recipes.
One had 1 tablespoon of light soy, 1 tablespoon of dark
soy, and one tablespoon of oyster sauce. That's a ton of
sodium!
I eat a very low-sodium, diet without a lot of processed
foods. When we order in and get a pizza, 1-2 hours later
I'm insatiably thirsty from the salt way over my normal
intake.
My local bakery/deli produces pizza during the day and sells
just the slices. I've noticed that just the dough part can be
extremely salty. It tastes pretty good, but then I've been
finding ways to wash it down or remove the intensity. I don't
buy the stuff anymore.
Economists in the US have something they call the "Big Mac
Index", which is a sort of informal way of measuring
purchasing power based on the price of a McDonalds Big Mac.
You'd be surprised... if you consider most people eat out at least once a day in the US, it's relatively easy to do it. I think it's much more about laziness than cost.
I don't think most people I know eat out at least once a day.
It isn't *JUST* McDonalds and isn't even just over-eating... Modern
wheat and corn are very different than half a century ago. Wheat in particular has about 20x the histamine effect of heritage grains and a
much higher level of intolerance (despite too many followers hopping on
the gluten bandwagon). Not to mention a much higher correlation to
heart disease with refined vegetable oils and trans-fats. Also doesn't consider the amount of soy intake in general compared to the 1960's.
For the most part, if you're sticking to unprocessed products most of
the time and minimizing anything refined or GMO most of the time, many
feel significantly better.
--
Michael J. Ryan
tracker1 +o Roughneck BBS
On 1/4/2021 11:00 PM, MRO wrote:
For the most part, if you stick to foods made from whole sourcing
(meats, eggs, fish, vegetables) most of the time, even with red meat,
and limited the intake of seed ("vegetable") oils like canola, palm and >> soy oils. Avoiding refined foods altogether along with limiting modern
grain intake to maybe a meal a week, most people would fare dramatically >> better.
yeah but that gets expensive. most people can't afford to eat like that.
You'd be surprised... if you consider most people eat out at least once
a day in the US, it's relatively easy to do it. I think it's much more about laziness than cost.
--
Michael J. Ryan
tracker1 +o Roughneck BBS
Tracker1 wrote to Moondog <=-
It isn't *JUST* McDonalds and isn't even just over-eating... Modern
wheat and corn are very different than half a century ago.
For the most part, if you're sticking to unprocessed products most of
the time and minimizing anything refined or GMO most of the time, many feel significantly better.
Tracker1 wrote to MRO <=-
You'd be surprised... if you consider most people eat out at least once
a day in the US, it's relatively easy to do it. I think it's much more about laziness than cost.
Moondog wrote to Tracker1 <=-
No argument there. Processed grains and "breads" used to be considered
a majo r building block in people's meals, however I feel that's more because of product availability.
ri se, settle, or render down, and it's easier to buy a bowl of gumbo that to spend a couple hours babysitting simmering pots all day. If you wanted
Tracker1 wrote to MRO <=-
You'd be surprised... if you consider most people eat out at least
once a day in the US, it's relatively easy to do it. I think it's
much more about laziness than cost.
But that's been the case since Kellogg and C.W. Post. Breakfast cereals came about because
people didn't "have the time" to make a breakfast.
But that's been the case since Kellogg and C.W. Post. Breakfast
cereals came about because
people didn't "have the time" to make a breakfast.
WRONG! it was supposed to stop us from masturbating!
Re: Re: burger (meat) itself
By: MRO to Dr. What on Sat Jan 23 2021 04:03 pm
But that's been the case since Kellogg and C.W. Post. Breakfast
cereals came about because
people didn't "have the time" to make a breakfast.
WRONG! it was supposed to stop us from masturbating!
Wasn't it just Kellogg's Corn Flakes that was supposed to curb masturbation? I also read theories that Kellogg promoted circumcision to try to curb masturbation in males..
Tracker1 wrote to MRO <=-
You'd be surprised... if you consider most people eat out at least once a day in the US, it's relatively easy to do it. I think it's much more about laziness than cost.
But that's been the case since Kellogg and C.W. Post. Breakfast cereals cam about because
people didn't "have the time" to make a breakfast.
... When an Agnostic dies, does he go to the Great Perhaps?
Dr Kellogg was a vegan and anti sugar. He ran a health retreat with his brother, and his brother was interested in marketting their health products to
a larger customer base. The doctor asked the brother to find an ingredient
Re: Re: burger (meat) itself
By: Moondog to Tracker1 on Fri Jan 22 2021 08:42 pm
ri se, settle, or render down, and it's easier to buy a bowl of gumbo t to spend a couple hours babysitting simmering pots all day. If you want
"a couple hours"
"all day"
;)
Nightfox
Moondog wrote to Dr. What <=-
Patients were probably getting better due to detoxification and lighter calori c count and physical activity rather than pounding down corn flakes.
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