• Re: burger (meat) itself

    From Dr. What@VERT/DMINE to Ogg on Thu Jan 7 08:57:00 2021
    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?

    It's not really the price of food in general that's the issue.

    Empty calorie food tends to cost less - at least here in the U.S.
    I'm talking about the usual snack stuff. But even the "meals" tend
    to be cheap (but they are sodium bombs). The cheaper soups, for example,
    are also very high in sodium. The better soups (lower sodium and fat) are
    more expensive.

    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.


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  • From Ogg@VERT/CAPCITY2 to Dr. What on Thu Jan 7 22:20:00 2021
    Hello Dr.!

    ** On Thursday 07.01.21 - 08:57, Dr. What wrote to Ogg:

    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.

    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.


    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.

    I would make a stew or soup enough for several meals, then store
    in the freezer in easy to thaw portions.


    So, while I eat less, I also pay more. But I am getting more fruits and veggies and less carbs (cheap) and fat.

    You can think of it as paying now for GOOD heath instead of
    paying later for fixes, operations, and loss of work, etc.


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  • From Vk3jed@VERT/FREEWAY to Moondog on Fri Jan 8 19:10:00 2021
    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.

    Yeah, dunno, I don't follow the price of the burgers at McDonalds.


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  • From Nightfox@VERT/DIGDIST to Vk3jed on Fri Jan 8 08:23:45 2021
    Re: Re: burger (meat) itself
    By: Vk3jed to Moondog on Fri Jan 08 2021 07:10 pm

    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.

    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

    Nightfox

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  • From Arelor@VERT/PALANT to Ogg on Fri Jan 8 10:36:02 2021
    Re: burger (meat) itself
    By: Ogg to Dr. What on Thu Jan 07 2021 10:20 pm

    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.

    There is definetively a whole lot of this.

    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).

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  • From Vk3jed@VERT/FREEWAY to Nightfox on Sat Jan 9 19:56:00 2021
    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

    I have seen reference to that, as a serious economic measurement. :)


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  • From Dr. What@VERT/DMINE to Ogg on Sat Jan 9 10:48:00 2021
    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 such.
    (It will depend on how fast
    your freezer can freeze the food.) So for much fresh food, it simply doesn't 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 get used to eating that way and liking it.
    Which makes the long term benefits even better.


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  • From Dr. What@VERT/DMINE to poindexter FORTRAN on Sat Jan 9 15:46:00 2021
    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.

    One of our rules for having treats is that they must be done immediately following a healthy meal.
    That slows the sugar hit and, therefore, the sugar drop.

    Mom was right: snacking between meals is BAD.


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  • From Ogg@VERT/CAPCITY2 to Arelor on Sat Jan 9 22:49:00 2021
    Hello Arelor!

    ** On Friday 08.01.21 - 10:36, Arelor wrote to Ogg:

    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?


    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).

    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.






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  • From Arelor@VERT/PALANT to Ogg on Sun Jan 10 04:32:53 2021
    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 the COVID-aided 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.

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  • From MRO@VERT/BBSESINF to Ogg on Sun Jan 10 14:16:30 2021
    Re: burger (meat) itself
    By: Ogg to Arelor on Sat Jan 09 2021 10:49 pm


    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.

    formaldehyde also is naturally in many foods and depending on how you cook it, it can increase it. it's probably in safe levels.
    if you cook to the correct temp it lowers it, also.
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  • From MRO@VERT/BBSESINF to Arelor on Sun Jan 10 14:18:17 2021
    Re: burger (meat) itself
    By: Arelor to Ogg on Sun Jan 10 2021 04:32 am

    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 the
    COVID-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 and run it over into the ground so it fertalizes and stabalizes the soil for next year.
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  • From Arelor@VERT/PALANT to MRO on Sun Jan 10 16:56:54 2021
    Re: burger (meat) itself
    By: MRO to Arelor on Sun Jan 10 2021 02:18 pm

    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.

    Do you mean canning the tomatoes? My father used to do that. Canned with olive oil, the stuff lasts for long.

    I produce about 4 tonnes of fertilizer per year so I am not really in the need for more fertilizer. Horse manure lasts on the ground up to 4 years, and is also great for the sort of hard soil I have here.

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  • From Dr. What@VERT/DMINE to Ogg on Mon Jan 11 09:41:00 2021
    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.

    But you to bring up a good point: There are ways of enhancing your food
    other than loading it up with salt.


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  • From Nightfox@VERT/DIGDIST to Dr. What on Mon Jan 11 11:51:49 2021
    Re: Re: burger (meat) itself
    By: Dr. What to Ogg on Mon Jan 11 2021 09:41 am

    Remember that things like soy sauce or Worchestershire sauce are basically liquid salt.

    Worcestershire sauce has a fairly different recipe and seems to have significantly less sodium than soy sauce. For instance, this is the nutrition information for Lee & Perrins Worcestershire sauce:
    https://smartlabel.kraftheinz.com/LEAPERRINS/product/00051600000044
    And this is the nutrition information for Kikkoman soy sauce: https://www.fitbit.com/foods/Soy+Sauce/14725054

    The Worcestershire sauce has 50mg of sodium per serving. Comparatively, the Kikkoman soy sauce has 920mg of sodium per serving.

    Nightfox

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  • From Moondog@VERT/CAVEBBS to Ogg on Mon Jan 11 14:08:00 2021
    Re: Re: burger (meat) itself
    By: Ogg to Moondog on Sat Jan 09 2021 08:16 am

    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.


    I go without the broth. I'll make my own broth by cooking an entire chicken o ver a a pan to collect all the fats and juices that are left behind. There's way too much salt in anything that's processed, so I'd rather enjoy the
    actual flavor of the food rather than drench it in more salt.

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  • From Moondog@VERT/CAVEBBS to Dr. What on Mon Jan 11 14:34:00 2021
    Re: Re: burger (meat) itself
    By: Dr. What to Ogg on Sat Jan 09 2021 10:48 am

    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?

    Flash freezing damages food less by avoiding how slower freezing methods tend to damage the food during the expansing andcontraction process that occurs are
    the freezing point.

    ---
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  • From Dr. What@VERT/DMINE to Nightfox on Wed Jan 13 08:34:00 2021
    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.


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  • From Nightfox@VERT/DIGDIST to Dr. What on Wed Jan 13 08:47:09 2021
    Re: Re: burger (meat) itself
    By: Dr. What to Nightfox on Wed Jan 13 2021 08:34 am

    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.

    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. They're used for different foods. I often use soy sauce on rice and would use Worcestershire sauce on/in meats (such as steak, meatloaf, pot roast, etc.).

    Nightfox

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  • From Ogg@VERT/CAPCITY2 to Arelor on Wed Jan 13 22:19:00 2021
    Hello Arelor!

    ** On Sunday 10.01.21 - 04:32, Arelor wrote to Ogg:

    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.

    Well.. it is better for them to fatten up a bit before winter
    too!


    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.

    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.

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  • From Ogg@VERT/CAPCITY2 to Dr. What on Wed Jan 13 22:41:00 2021
    Hello Dr.!

    ** On Monday 11.01.21 - 09:41, Dr. What wrote to Ogg:

    Worcestershire sauce in your serving - the latter will
    "fix" anything.

    Remember that things like soy sauce or Worchestershire
    sauce are basically liquid salt.

    You don't need much of the W sauce. 1 tsp is ony 55mg of salt.
    Compare that to the +500-800mg found in frozen dinners.


    But you to bring up a good point: There are ways of
    enhancing your food other than loading it up with salt.

    I spruce up my dinners with select varieties of the
    ClubHouse(tM) spices. Only a little sprinkle per serving is
    required. Spiced up, I eat less.

    --
    ../|ug

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  • From Arelor@VERT/PALANT to Ogg on Thu Jan 14 03:45:00 2021
    Re: burger (meat) itself
    By: Ogg to Arelor on Wed Jan 13 2021 10:19 pm

    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.

    We had what looked like a fungus. It jumped from a nearby tree pnto a potato plant close to it. Since I had a high plant density - I had potato plants growing in spaces where I did not remember to have planted them - I had to take the whole plant out before risking it affecting the rest of the crop. I didn't care to verify what it actually was.

    I know people in the area has problems with bettles but we don't. In fact we go as close to organic as you can get without realizing. The only outstanding "plague" we have is birds eating fruit from the trees before the fruit is ready to pick.

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  • From Dr. What@VERT/DMINE to Nightfox on Fri Jan 15 08:43:00 2021
    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.

    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.


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  • From Ogg@VERT/CAPCITY2 to Dr. What on Fri Jan 15 16:39:00 2021
    Hello Dr.!

    ** On Friday 15.01.21 - 08:43, Dr. What wrote to Nightfox:

    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 found that the No-Name alternates to Worcestershire have extra
    sodium or msg or soy and maybe even more sugar.

    My bottle of L&P sauce says 1tsp=55mg sodium.

    55mg = is barely 1 grain of salt!

    Is there really a concern over 1 grain of salt?

    I'm also just suggesting to use the sauce primarily to "fix" an
    otherwise bland soup or stew. I'm not suggesting to consume
    that stuff at each and every meal.


    I did find a bottle of Lea & Perrins in our cupboard
    yesterday and looked at the ingredients. I noticed the low
    sodium.

    See above. It's pretty low indeed.


    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.

    It's not intended to be a sweet condiment. It's 1tsp=1g.

    I've used the L&P W sauce when browning hamburger for spaghetti,
    but I've only ever used at most 2 or 3 tbl spoons for a 1kg of
    meat (serves up to 10). Today, I'll use barely a tsp for one
    serving of an otherwise bland chicken soup.

    Genuine L&P W sauce is a great fixer-upper. ;)

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  • From poindexter FORTRAN@VERT/REALITY to Ogg on Sat Jan 16 08:29:00 2021
    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.


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  • From Ogg@VERT/CAPCITY2 to poindexter FORTRAN on Sun Jan 17 05:14:00 2021
    Hello poindexter!

    ** On Saturday 16.01.21 - 08:29, poindexter FORTRAN wrote to Ogg:

    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!

    But that is probaby for a recipe that serves 8 or 10?


    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.


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  • From MRO@VERT/BBSESINF to Ogg on Sun Jan 17 15:10:30 2021
    Re: burger (meat) itself
    By: Ogg to poindexter FORTRAN on Sun Jan 17 2021 05:14 am

    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.

    talk to them about it. maybe they tried something and they dont know.

    i moved to a big city and i've been trying to find good food here. it's very difficult. whenever i get food from a place the ingredients arent fresh and the food is horrible for various reasons.

    i went to a popular pizza place and the pizza was like 10lbs. i was like goddamn. and they painted it with some type of salt water around the crust so it was glazed with salt. who the hell wants that?
    another weird thing is it went bad in a few days in the fridge.
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  • From Tracker1@VERT/TRN to Nightfox on Thu Jan 21 18:57:49 2021
    On 1/8/2021 9:23 AM, Nightfox wrote:

    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.

    I want a TP index based on the average amount spent to wipe one's behind
    and flush it down the toilet.

    --
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    tracker1 +o Roughneck BBS
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  • From Dumas Walker@VERT/CAPCITY2 to NIGHTFOX on Fri Jan 22 16:19:00 2021
    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.

    I know a lot of people who do, sometimes more than once a day and sometimes
    the same place more than once a day. That is, they did this until COVID.


    * SLMR 2.1a * "Tryin' is the first step towards failure." - Homer

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  • From Moondog@VERT/CAVEBBS to Tracker1 on Fri Jan 22 20:32:00 2021
    Re: Re: burger (meat) itself
    By: Tracker1 to Moondog on Thu Jan 21 2021 05:55 pm


    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


    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. It's sort of like when Ford pushed for self reliance
    in fuels such as ethanol. It was n't really about self reliance as it was about pushing up the values of corn and grains. Also, Henry Ford wa sa prohibitionist, and and if making fuel out of corn meant less corn to make liquor, he considered it a good thing.

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  • From Moondog@VERT/CAVEBBS to Tracker1 on Fri Jan 22 20:42:00 2021
    Re: Re: burger (meat) itself
    By: Tracker1 to MRO on Thu Jan 21 2021 05:57 pm

    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


    Convenience is a major factor. Some foods or components take time to make, 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 to
    make your own pastrami, you'll need to plan for the time spent on the
    pickling / corning process a couple of days well before you can cook it.
    Some do not like making a mess, and especially hate cleaning it up.

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  • From Dr. What@VERT/DMINE to Tracker1 on Sat Jan 23 09:18:00 2021
    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.

    Right on. Modern wheat has been bred (bread? 8) over the years to have higher yield, be more
    resistant to weather and disease, better for the product it's being brown for (like bread or pasta), and more.
    But somehow "healthier" never made the list.

    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.

    Which is what my wife and I found. Our meals are high in low/unprocessed foods and we have more energy
    and a more "well" feeling to our bodies.

    We also find that the more we eat healty, the more we notice how it makes us feel when we have some bad food.


    ... Runtime Error 6D at 417A:32CF: Incompetent User.
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  • From Dr. What@VERT/DMINE to Tracker1 on Sat Jan 23 09:20:00 2021
    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.


    ... When an Agnostic dies, does he go to the Great Perhaps?
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  • From Dr. What@VERT/DMINE to Moondog on Sat Jan 23 09:29:00 2021
    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.

    But remember that the health standards are very slow to change.

    I am far more sedentary than my parents, who were more sedentary than their parents.

    My work day is to basically sit for 6 hours with minimal physical work.
    My grandparents were on their feet for 10+ hours per day doing much more physical work.

    Obviously, I should have different nutritional needs than my grandparents, but that's not how things
    worked out. I used to eat like my parents who ate like their parents.

    It gets worse when people don't learn how to cook for themselves and start relying convience foods.


    ... This building is so high, the elevator shows movies.
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  • From Nightfox@VERT/DIGDIST to Moondog on Sat Jan 23 09:56:07 2021
    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 that to spend a couple hours babysitting simmering pots all day. If you wanted

    "a couple hours"
    "all day"
    ;)

    Nightfox

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  • From MRO@VERT/BBSESINF to Dr. What on Sat Jan 23 16:03:36 2021
    Re: Re: burger (meat) itself
    By: Dr. What to Tracker1 on Sat Jan 23 2021 09:20 am

    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.



    WRONG! it was supposed to stop us from masturbating!

    and it's not working here! HAW HAW
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  • From Nightfox@VERT/DIGDIST to MRO on Sat Jan 23 23:10:08 2021
    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..

    Nightfox

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  • From MRO@VERT/BBSESINF to Nightfox on Sun Jan 24 22:36:11 2021
    Re: Re: burger (meat) itself
    By: Nightfox to MRO on Sat Jan 23 2021 11:10 pm

    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..



    post was a guy who kept having mental breakdowns so he had a stay at the kollog sanitarium. they say he stole a bunch of recipes from kellog. i think that's highly likely.

    kellog also had something going on with taking the residents' blood plasma
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  • From Moondog@VERT/CAVEBBS to Dr. What on Thu Jan 28 14:28:00 2021
    Re: Re: burger (meat) itself
    By: Dr. What to Tracker1 on Sat Jan 23 2021 09:20 am

    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 to make his cereal taste better, and he secretly added sugar back in. Post wa s a patient who asked a cook for the recipes.

    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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  • From MRO@VERT/BBSESINF to Moondog on Thu Jan 28 17:06:53 2021
    Re: Re: burger (meat) itself
    By: Moondog to Dr. What on Thu Jan 28 2021 02:28 pm

    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

    "health retreat" aka scarey sanitorium.
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  • From Moondog@VERT/CAVEBBS to Nightfox on Thu Jan 28 14:34:00 2021
    Re: Re: burger (meat) itself
    By: Nightfox to Moondog on Sat Jan 23 2021 09:56 am

    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


    Preparing the stock can take three hours, then add the flour then let that
    sit longer to thicken up. Other recipes require bread or crusts to be mixed up, then cooled a day or at least a couple of hours to rise.

    Gravy and sauces when home made take time, but it's more waiting time and requires more planning than pulling something from the fridge and throwing it in a pan.

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  • From Dr. What@VERT/DMINE to Moondog on Fri Jan 29 08:47:00 2021
    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.

    Oh, very probably. But the reason cereals took off was still lack of time
    by mom. Then there's the convenience factor. Times were changing and people wanted to spend their time doing something other than cooking and washing dishes.


    ... New religion? I haven't used up the old one, yet!
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