OT - It's the carbs stupid!

Anonymous wrote:Dang, I first read that as "IB" fans, and thought "You LIKE Irritable Bowel Syndrome"????

Alton Brown = AB. Got it now.

Who DOESN'T like Alton Brown? Wait, don't answer that. I said that about Rachel Ray, and apparently the same people who want to kill Nancy Grace have put up anti-RR websites. TSK!

LOL,
B.

This food's good for you, easy to find
No excuses: A doctor lists common, healthful foods that we should be buying more often.
By Tara Parker-Pope
New York Times
BOYZELL HOSEY – McCLATCHY-TRIBUNE PHOTO

Nutritionist and author Jonny Bowden has created several lists of healthful foods people should be eating but aren't. But some of his favorites, like purslane, guava and goji berries, aren't always available at regular grocery stores.

I asked Dr. Bowden, author of “The 150 Healthiest Foods on Earth,” to update his list with some favorite foods that are easy to find but don't always find their way into our shopping carts. Here's his advice.

BEETS: Think of beets as red spinach, Bowden said, because they are a rich source of folate as well as natural red pigments that may be cancer fighters. How to eat: fresh, raw and grated to make a salad. Heating decreases the antioxidant power.

Cabbage: Loaded with nutrients like sulforaphane, a chemical said to boost cancer-fighting enzymes. How to eat: Asian-style slaw or as a crunchy topping on burgers and sandwiches.

Swiss chard: A leafy green vegetable packed with carotenoids that protect aging eyes. How to eat it: Chop and saute in olive oil.

Cinnamon: May help control blood sugar and cholesterol. How to eat it: Sprinkle on coffee or oatmeal.

Pomegranate juice: Appears to lower blood pressure and is loaded with antioxidants. How to eat: Just drink it.

Dried plums: OK, so they are really prunes, but they are packed with antioxidants. How to eat: Wrapped in prosciutto and baked.

Pumpkin seeds: The most nutritious part of the pumpkin and packed with magnesium; high levels of the mineral are associated with lower risk for early death. How to eat: Roasted as a snack, or sprinkled on salad.

Sardines: Dr. Bowden calls them “health food in a can.'' They are high in omega-3's, contain virtually no mercury and are loaded with calcium. They also contain iron, magnesium, phosphorus, potassium, zinc, copper and manganese as well as a full complement of B vitamins. How to eat: Choose sardines packed in olive or sardine oil. Eat plain, mixed with salad, on toast, or mashed with dijon mustard and onions as a spread.

Turmeric: The “superstar of spices,'' it may have anti-inflammatory and anti-cancer properties. How to eat: Mix with scrambled eggs or in any vegetable dish.

Frozen blueberries: Even though freezing can degrade some of the nutrients in fruits and vegetables, frozen blueberries are available year-round and don't spoil; associated with better memory in animal studies. How to eat: Blended with yogurt or chocolate soy milk and sprinkled with crushed almonds.

Canned pumpkin: A low-calorie vegetable that is high in fiber and immune-stimulating vitamin A; fills you up on very few calories. How to eat: Mix with a little butter, cinnamon and nutmeg.

You can find more details and recipes on the Men's Health Web site, http://www.menshealth.com, which published the original version of the list last year.

echo wrote:I already eat a lot of these does that make me weird??

echo wrote:....... Is there no wiggle room? .......

One important point is that while there are poisonous
plants (never eat a wild mushroom), all living animals are safe to eat. According to the chief, the forest offers iron-gut gourmets an all-you-
can-eat buffet, adding that insects supply a bounty of vitamins, proteins
and minerals. Says Greeson: “Worms taste like dirt, but you can purge them
by soaking them in water overnight. Then they taste like worm, which isn’t
a big improvement.”

Purging worms before eating seems to be advised of everyone who has eaten
worms. If soaking them overnight accomplishes the purge, then I would
begin every recipe with an over-night purge. I actually found a recipe
for earthworms, but it is more humorous than helpful. The recipe included
onion, mushrooms and sour cream, ingredients you are unlikely to have on
hand in the wild. But if you are interested in the weird check out the
recipe “Natural Treat – Earthworms” under the main dish section at the web
page http://www.bertc.com/recipes.htm.

A few of us discussed eating earthworms and decided we would prefer ours
fried and preferably until they are crisp. There are instructions for
drying meat in the wild at http://aircav.com/survival/asch08/asch08p15.html Drying earthworms to
reduce their sliminess and stop them from spoiling seems a much more
practical solution than turning them into a sour cream dish to serve over
rice or spaghetti. But the first task would be to overcome aversions most
people have to eating worms and bugs.

Other recipes that might work with earthworms are chili (use prepared
earthworms instead of hamburger) and spaghetti (earth worms for ground
beef in the sauce)

DreamStalker wrote:I think I may need to change the tilte of this thread as it went way off course and crashed into a xxx theater.

rubberchimp wrote:......

Getting back on track - there was talk of the benefits of raw eggs earlier. ........ Some people also insist on throwing the shells in. ....... I guess there may also be food hygiene issues with using 'em.

Amontilado wrote:

rooster wrote:

sagesteve wrote:....... The food variants were: raw milk from a biofarm (no. 1); ..

3) While we are bouncing around here let's hit soybeans. These kids are telling me soybean oil is bad! So what about tofu????

And edamame(Spelling?) for that matter. A great snack.

Steve

Tofu 'may raise risk of dementia'

Tofu is a widely eaten soy product
Eating high levels of some soy products - including tofu - may raise the risk of memory loss, research suggests.

The study focused on 719 elderly Indonesians living in urban and rural regions of Java.

The researchers found high tofu consumption - at least once a day - was associated with worse memory, particularly among the over-68s.

The Loughborough University-led study features in the journal Dementias and Geriatric Cognitive Disorders.

Soy products are a major alternative protein source to meat for many people in the developing world.

This kind of research into the causes of Alzheimer's could lead scientists to new ways of preventing this devastating disease.

Rebecca Wood
Alzheimer's Research Trust

But soy consumption is also on the increase in the west, where it is often promoted as a "superfood".

Soy products are rich in micronutrients called phytoestrogens, which mimic the impact of the female sex hormone oestrogen.

There is some evidence that they may protect the brains of younger and middle-aged people from damage - but their effect on the ageing brain is less clear.

The latest study suggests phytoestrogens - in high quantity - may actually heighten the risk of dementia.

Lead researcher Professor Eef Hogervorst said previous research had linked oestrogen therapy to a doubling of dementia risk in the over-65s.

She said oestrogens - and probably phytoestrogens - tended to promote growth among cells, not necessarily a good thing in the ageing brain.

Alternatively, high doses of oestrogens might promote the damage caused to cells by particles known as free radicals.

A third theory is that damage is caused not by the tofu, but by formaldehyde, which is sometimes used in Indonesia as a preservative.

The researchers admit that more research is required to ascertain whether the same effects are found in other ethnic groups.

However, previous research has also linked high tofu consumption to an increased risk of dementia in older Japanese American men.

Fermented product

Professor David Smith, of the University of Oxford, said tofu was a complex food with many ingredients which might have an impact.

However, he said: "There seems to be something happening in the brain as we age which makes it react to oestrogens in the opposite way to what we would expect."

The latest study also found that eating tempe, a fermented soy product made from the whole soy bean, was associated with better memory.

Professor Hogervorst said the beneficial effect of tempe might be related to the fact that it contains high levels of the vitamin folate, which is known to reduce dementia risk.

"It may be that that the interaction between high levels of both folate and phytoestrogens protects against cognitive impairment."

She also stressed that there was no suggestion that eating tofu in moderation posed a problem.

Rebecca Wood, of the Alzheimer's Research Trust, which funded the study, said more research was needed to pin down the potential risks and benefits of so-called superfoods.

However, she said: "This kind of research into the causes of Alzheimer's could lead scientists to new ways of preventing this devastating disease.

"As over half a million people have Alzheimer's in the UK today, there is a desperate need to find a new prevention or cure."