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Author Topic:   Let's talk about food
nator
Member (Idle past 2169 days)
Posts: 12961
From: Ann Arbor
Joined: 12-09-2001


Message 226 of 288 (219591)
06-25-2005 4:50 PM
Reply to: Message 221 by lfen
06-25-2005 12:32 PM


In case you didn't know...
If you are going to attempt a vegan diet it would be a good idea to take synthetic supplements of iron, zinc, Niacin, B6 and B12, as these important nutrients are pretty difficult to get without fairly regular consumption of animal products.

This message is a reply to:
 Message 221 by lfen, posted 06-25-2005 12:32 PM lfen has replied

Replies to this message:
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lfen
Member (Idle past 4677 days)
Posts: 2189
From: Oregon
Joined: 06-24-2004


Message 227 of 288 (219613)
06-25-2005 8:15 PM
Reply to: Message 226 by nator
06-25-2005 4:50 PM


Re: In case you didn't know...
Thanks. I've been taking a good multivitamin for years so I'm pretty good with that. Being a guy and given my diet for years I suspect I'm more at risk at this point for too much iron but that could change.
I don't feel I need a total vegan but I really want to up my vegetable intake and severly restrict animal foods, and if I make it all the way to vegan so much the better. All the vegetables I really like turn out to be fruits anyway! Like avocado, tomatoes,olives etc.
lfen

This message is a reply to:
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berberry
Inactive Member


Message 228 of 288 (219615)
06-25-2005 8:26 PM
Reply to: Message 218 by robinrohan
06-25-2005 12:04 PM


Orange Roughy
quote:
Does anybody know how to cook fish so it's not so tasteless?
I'll tell you how I cook one of my favorite fish dishes. It's a delicacy, but making it is almost as easy as boiling water.
The fish is orange roughy, which isn't cheap but then neither is a good steak. It's something you make as a treat from time to time.
Set your oven to broil. Place the fileted fish in a very lightly greased (a thin coat of Pam works good) baking dish. Douse it moderately with Italian salad dressing. Cut up a bit of tomato and bell pepper and put it on top of the fish. Broil it for about five minutes.
It's been years since I've made this myself. I'm gonna have to go get some soon now that I've thought of it.
There are a number of ways to cook orange roughy. One good method involves citrus juices and a frying pan. But I'd try this easier version first to see how you like the flavor.
AbE: Oops! Mispelled it. Changing 'roughie' to 'roughy'.
This message has been edited by berberry, 06-25-2005 07:37 PM

"I think younger workers first of all, younger workers have been promised benefits the government promises that have been promised, benefits that we can't keep. That's just the way it is." George W. Bush, May 4, 2005

This message is a reply to:
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Michael
Member (Idle past 4637 days)
Posts: 199
From: USA
Joined: 05-14-2005


Message 229 of 288 (219618)
06-25-2005 8:59 PM
Reply to: Message 224 by nator
06-25-2005 4:28 PM


Re: Fish
Since it appears that there are people here who like to make informed decisions about the food they eat, I would like to share the following. The Monterey Bay Aquarium has a guide for environmentally friendly seafood. Pocket guides can be printed which are tailored for particular regions within the continental U.S. and Hawaii.
FYI only--I am absolutely not preaching. However, I reserve the right to begin preaching if you flame me.
Cheers.
Edited by Admin, : Fix link.

This message is a reply to:
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nator
Member (Idle past 2169 days)
Posts: 12961
From: Ann Arbor
Joined: 12-09-2001


Message 230 of 288 (219629)
06-25-2005 10:17 PM
Reply to: Message 229 by Michael
06-25-2005 8:59 PM


Re: Fish
Yeah, I stopped consuming swordfish because I learned during a visit to the Chicago Aquarium they were being overfished.
Thanks for this informative website. It will definitely help me make more informed fish purchases in the future.

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Replies to this message:
 Message 239 by EZscience, posted 06-27-2005 12:41 PM nator has replied

  
robinrohan
Inactive Member


Message 231 of 288 (219692)
06-26-2005 9:50 AM
Reply to: Message 211 by nator
06-24-2005 7:23 PM


Re: cigarettes and broccoli
I believe some recent research has suggested that smoking has some health benefits.

This message is a reply to:
 Message 211 by nator, posted 06-24-2005 7:23 PM nator has replied

Replies to this message:
 Message 234 by nator, posted 06-26-2005 10:30 AM robinrohan has replied

  
nator
Member (Idle past 2169 days)
Posts: 12961
From: Ann Arbor
Joined: 12-09-2001


Message 232 of 288 (219693)
06-26-2005 9:56 AM
Reply to: Message 223 by nator
06-25-2005 4:24 PM


Re: Mr Miagi was right all along...
Okinawan cuisine website
Okinawa - The Island of Pork:
Pork appears so frequently in the Okinawan diet that to say "meat" is really to say "pork." Everything from head to tail is used. As the saying has it, only the "oink" and the toenails go begging. It is no exaggeration to say that the present-day Okinawan diet begins and ends with pork.
Especially in the case of hogs, what the meat lacks in (vitamin A, D and others), the entrails more than make up for it. The stomach and innards are cooked together in a clear "Nakami" soup. The liver and heart, together with vegetables, make "Motsu" (giblet) dishes. These dishes contain high-quality protein and are rich in vitamins and minerals.
We have the belief in Okinawa, based on the philosophy of food as medicine, that when one or more of your internal organs is out of kilter, it is good to eat the same innards of animals. The idea is to eat a food that supplies whatever is lacking.
Pig feet and pork with the skin on are washed under boiling water and then simmered and eaten. The skin contains a high-quality protein called collagen.
Pork Cuisine:
The special feature of pork is how many dishes it is used in. Dishes using pig feet are called "Ashi Tebichi." "Soki" soup is a soup dish with pork spareribs, Konbu, Daikon (Japanese radish), winter gourd and other vegetables. "Rafute" is thick bacon with the skin on, slowly cooked with Awamori. This was originally a preservation technique. Pig's entrails commonly appear in clear Nakami soup. People think that pork is fatty, but if the fat is boiled off before the dish is prepared, this is eliminated.
The skin of the ears and snout chopped and dressed with Miso sauce makes pork rind Sashimi, "Aemono." This is crunchy and gives a refreshing sensation when eaten. Aemono is a must on the table with sake and for celebrations.

This message is a reply to:
 Message 223 by nator, posted 06-25-2005 4:24 PM nator has replied

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nator
Member (Idle past 2169 days)
Posts: 12961
From: Ann Arbor
Joined: 12-09-2001


Message 233 of 288 (219694)
06-26-2005 10:20 AM
Reply to: Message 232 by nator
06-26-2005 9:56 AM


China and Okinawa
Food in China: Variety and Monotony - The Weston A. Price Foundation
In the 1980s, a group of researchers from Cornell University carried out a massive dietary survey, covering all 25 of China's farflung provinces, in an effort to determine food consumption and disease patterns. This study is often cited as proof that plant-based diets are healthier than those based on animal foods like meat and milk. Study director T. Colin Campbell claims that the Cornell findings suggest "that a diet high in animal products produces disease, and a diet high in grains, vegetables and other plant matter produces health."12 But the Cornell survey data, when carefully studied, does not support such claims.13
What the Cornell researchers discovered was that meat intake in China was highest in the western border region and very low in a number of impoverished areas centering on Sian. They found that meat eaters had lower triglycerides and less cirrhosis of the liverand that they took more snuffbut otherwise they found no strong correlation, either negative or positive, with meat eating and any disease.
And what do Okinawans eat? The main meat of the diet is pork, and not the lean cuts only. Okinawan cuisine, according to gerontologist Kazuhiko Taira, "is very healthyand very, very greasy," in a 1996 article that appeared in Health Magazine.19 And the whole pig is eateneverything from "tails to nails." Local menus offer boiled pigs feet, entrail soup and shredded ears. Pork is cooked in a mixture of soy sauce, ginger, kelp and small amounts of sugar, then sliced and chopped up for stir fry dishes. Okinawans eat about 100 grams of meat per daycompared to 70 in Japan and just over 20 in Chinaand at least an equal amount of fish, for a total of about 200 grams per day, compared to 280 grams per person per day of meat and fish in America. Lardnot vegetable oilis used in cooking.
Okinawans also eat plenty of fibrous root crops such as taro and sweet potatoes. They consume rice and noodles, but not as the main component of the diet. They eat a variety of vegetables such as carrots, white radish, cabbage and greens, both fresh and pickled. Bland tofu is part of the diet, consumed in traditional ways, but on the whole Okinawan cuisine is spicy. Pork dishes are flavored with a mixture of ginger and brown sugar, with chili oil and with "the wicked bite of bitter melon."
Weston Price did not study the peoples of Okinawa, but had he done so, he would have found one more example to support his conclusionsthat whole foods, including sufficient animal foods with their fatare needed for good health and long life, even in the Orient. In fact, the Okinawan example demonstrates the fallacy of today's politically correct messagethat we should emulate the peoples of China by reducing animal products and eating more grains; rather, the Chinese would benefit by adding more strengthening animal foods to their daily fare.

This message is a reply to:
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Replies to this message:
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nator
Member (Idle past 2169 days)
Posts: 12961
From: Ann Arbor
Joined: 12-09-2001


Message 234 of 288 (219695)
06-26-2005 10:30 AM
Reply to: Message 231 by robinrohan
06-26-2005 9:50 AM


Re: cigarettes and broccoli
I did a little research and while it seems to be true that nicotine has some theraputic effects for Alzheimers and Parkinson's, actually inhaling toxic smoke into one's lungs does not.

This message is a reply to:
 Message 231 by robinrohan, posted 06-26-2005 9:50 AM robinrohan has replied

Replies to this message:
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robinrohan
Inactive Member


Message 235 of 288 (219696)
06-26-2005 10:55 AM
Reply to: Message 234 by nator
06-26-2005 10:30 AM


Re: cigarettes and broccoli
I guess you have to kind of chew it or something.

This message is a reply to:
 Message 234 by nator, posted 06-26-2005 10:30 AM nator has not replied

Replies to this message:
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Lolo
Inactive Member


Message 236 of 288 (219703)
06-26-2005 11:51 AM
Reply to: Message 235 by robinrohan
06-26-2005 10:55 AM


Re: cigarettes and broccoli
test.

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lfen
Member (Idle past 4677 days)
Posts: 2189
From: Oregon
Joined: 06-24-2004


Message 237 of 288 (219885)
06-27-2005 12:35 AM
Reply to: Message 233 by nator
06-26-2005 10:20 AM


Re: China and Okinawa
Study director T. Colin Campbell claims that the Cornell findings suggest "that a diet high in animal products produces disease, and a diet high in grains, vegetables and other plant matter produces health."12 But the Cornell survey data, when carefully studied, does not support such claims.13
Well, the interpretation of the dated is being contested. We have the claims of the director of the project being dismissed as not being supported by the data he claims to be basing it on.
I don't know where to go from here. Sas might. I don't know why Campbell would claim his data says something different. The Westonprice people only summarize the data. This is some sort of statistic thing that I don't have the know how to sort out.
I will note that Campbell offers a lot more data in his book than this website offers in its summary.
lfen

This message is a reply to:
 Message 233 by nator, posted 06-26-2005 10:20 AM nator has replied

Replies to this message:
 Message 242 by nator, posted 06-27-2005 2:07 PM lfen has replied

  
FliesOnly
Member (Idle past 4144 days)
Posts: 797
From: Michigan
Joined: 12-01-2003


Message 238 of 288 (220000)
06-27-2005 11:33 AM
Reply to: Message 226 by nator
06-25-2005 4:50 PM


Re: In case you didn't know...
Hello Again Schrafinator:
First off, this response is not so much to this post, as it is a chance for me to ask another question about olive oil...I only responded here cuz it's a relatively recent post.
We purchased the Traianna oil and I am thinking about a crab meat spaghetti "sauce" that I actually like and am capable of making (or at least not screwing it up too badly). It's a cold sauce composed of crab meat, olive oil, asst spices, some tomato and onions. It's all mixed together, refrigerated for a couple hours or so, and then mixed warm spaghetti (like it were any other warm/cooked pasta sauce). I am wondering if you think that the Trianna would be good for this, or would I be better off with some other kind (that I have yet to purchase) of oil? Also, which oil did you recommend for lightly brushing onto a nice steak before grilling, do you remembercuz I forgot (was it the grassy one?) but I would like to get that one too.
Lastly, in regards to pit-bullsI’m surprised that you find any value in thembut then againmaybe you haven’t yet seen them in action. I would start a new topic, but I don’t think it would draw too many people.
Later,
FliesOnly

This message is a reply to:
 Message 226 by nator, posted 06-25-2005 4:50 PM nator has replied

Replies to this message:
 Message 240 by nator, posted 06-27-2005 1:55 PM FliesOnly has replied

  
EZscience
Member (Idle past 5153 days)
Posts: 961
From: A wheatfield in Kansas
Joined: 04-14-2005


Message 239 of 288 (220020)
06-27-2005 12:41 PM
Reply to: Message 230 by nator
06-25-2005 10:17 PM


SwordFish
Hi Schraf,
First, on the subject of swordfish, much of what is available in our domestic markets is now farmed, as I understand it. I have a fabulous Indonesion recipe for it with snow peas, garlic, ginger, coriander, tumeric, hot pepper, lime juice and coconut milk. Just if you are interested.
But there is another good reason to avoid swordfish and other long-lived dishes that are ocean-caught such as halibut and tuna. As a function of bioaccumulation over their long lives, such fish now end up with very high concentrations of mercury (and other toxic heavy metals) in their tissues becuase of the amount of industrial pollution in the seas. My mother (who especially loved halibut) actually had to undergo chelation therapy a couple of years ago to lower the levels of mercury in her body. It is a real shame becuase I also love halibut but will no longer buy it because I don't feel it is safe anymore.

This message is a reply to:
 Message 230 by nator, posted 06-25-2005 10:17 PM nator has replied

Replies to this message:
 Message 241 by nator, posted 06-27-2005 1:58 PM EZscience has replied

  
nator
Member (Idle past 2169 days)
Posts: 12961
From: Ann Arbor
Joined: 12-09-2001


Message 240 of 288 (220047)
06-27-2005 1:55 PM
Reply to: Message 238 by FliesOnly
06-27-2005 11:33 AM


Re: In case you didn't know...
YES, the Trianna would be lovely for that cold crab pasta sauce. Just right, I should think.
As for the steak, use an ordinary oil for brushing before grilling, but a good one to brush or drizzle on after the meat has rested and right before serving. I must admit I am a big fan of the pungent, grassy oils with meat and the delicate Trianna would not be my first choice, but try it and see if you like it. It's not as though it will taste bad, you know!
Regarding pit bulls and if they have any "use" or not, I do have some things to say about it and I think you might get more than just you and me participating if you mentioned genetics.
Otherwise, you can e-mail me if you want to know what I think and I'll tell you.

This message is a reply to:
 Message 238 by FliesOnly, posted 06-27-2005 11:33 AM FliesOnly has replied

Replies to this message:
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