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Post by Deleted on Dec 26, 2014 23:17:15 GMT 10
I was just watching Catalyst on ABC News 24, and they had a special on about the health benefits of a low carb, high fat and high protein diets.
After the program, I realised how wrong organisations like Diabetes Australia and the Heart Foundation are - Diabetes Australia especially. People who have diabetes and an intolerance to carbohydrates, they simply can't process them. Yet, this organisation recommends that diabetics eat lots of carbs while cutting down on fats.
Obviously they have a vested interest in Australia having more diabetics, and those who are diabetics having worse health outcomes. Without diabetics, this organisation would not exist.
I don't have diabetes, but as of tomorrow I will be changing my diet. I will be increasing the fat, I will be eating more protein, I will be eating vegetables, I will eat some fruits. I will stay away from breads, cereals etc.
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Post by caskur on Dec 27, 2014 1:07:03 GMT 10
Depends on the carbs... Simple carbs... completely abstain from... complex carbs are fantastic...
I should know, I follow it.... my Blood Glucose levels are near on perfect but I do really have to work VERY hard to keep them normal... take meds, exercise religiously everyday and eat my diabetes diet 98% of the time.
Bread is a nasty one for diabetes...but home made carrot muffins made with wholemeal flour fill you up, and do not raise your blood sugar levels!
Don't increase fat however, eat the diet of your grandparents... THEY had it right!
My rule is simple... no cane sugar and no cheese... those two foods I've avoided 98%.... in other words, I had pizza once this last 14 months.... and icecream I've had 3 times in 14 months.
No food should be eliminated but SOME food should be eaten RARELY... not, never!!
Understand?
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Post by pim on Dec 31, 2014 8:07:11 GMT 10
No, Cas, I'm afraid he doesn't
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Post by Deleted on Dec 31, 2014 9:53:48 GMT 10
If we really want to be healthy we have to cut out processed foods because most of them are toxic. I have become a prolific reader of nutritional panels and it's downright scary what's in food today!
Eg ... to get the same nutritional value from a bowl of spinach eaten in 1954, we would have to eat approx 43 bowls today!! That is really mindboggling but our soils are so depleted of lifegiving nutrients. So I am going to try to go organic as much as is possible.
Also always take the low GI option!
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Post by jody on Dec 31, 2014 15:02:11 GMT 10
Organic is great.....and having recently had a blood test and knowing my iron levels are perfect tells me I don't need red meat to have good iron levels.
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Post by caskur on Jan 1, 2015 4:34:34 GMT 10
No, Cas, I'm afraid he doesn't
This is what I eat everyday... and various combinations..
When I get sick of the same old fish and salad....
I go to a restaurant and pig out on steak!
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Post by Deleted on Jan 1, 2015 11:01:37 GMT 10
Organic is great.....and having recently had a blood test and knowing my iron levels are perfect tells me I don't need red meat to have good iron levels. Organic is also expensive isn't it! But you can grow your own I suppose and you're pretty lucky you have the land ... and the manures to feed the soil. I grow what I can - usually herbs like parsley and coriander. Some lettuce, some passionfruit and I have a potted lemon tree (lots a lemons) which is really prolific with lemons year round. I'm thinking of putting a few more things in like strawberries because they are heavily sprayed commercially. We're lucky we have two organic food markets - one up the road at the primary school every Saturday and one at Frenchs Forest on Sunday. But you've gotta get up early to get in and get the best of the crop and I'm no early bird. ps ... about the iron levels. I'm fairly low in ferritin so need to boost those levels. I've got a bit of a problem with absorption of iron so need to sort that out asap.
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Post by Deleted on Jan 1, 2015 11:07:52 GMT 10
What sort of fish is this, Cas? I probably only like freshwater barramundi and I'm not going to fry it any more. Maybe steamed or baked. I've got one of those bamboo steamers which is ideal for fish. And I'm not going to eat predator type fish because of the mercury levels.
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Post by jody on Jan 1, 2015 11:13:10 GMT 10
Organic is great.....and having recently had a blood test and knowing my iron levels are perfect tells me I don't need red meat to have good iron levels. Organic is also expensive isn't it! But you can grow your own I suppose and you're pretty lucky you have the land ... and the manures to feed the soil. I grow what I can - usually herbs like parsley and coriander. Some lettuce, some passionfruit and I have a potted lemon tree (lots a lemons) which is really prolific with lemons year round. I'm thinking of putting a few more things in like strawberries because they are heavily sprayed commercially. We're lucky we have two organic food markets - one up the road at the primary school every Saturday and one at Frenchs Forest on Sunday. But you've gotta get up early to get in and get the best of the crop and I'm no early bird. ps ... about the iron levels. I'm fairly low in ferritin so need to boost those levels. I've got a bit of a problem with absorption of iron so need to sort that out asap. We are going to put a small garden in and yes buying organic at the fruit and veg shop isn't cheap.
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Post by Deleted on Jan 1, 2015 11:26:47 GMT 10
Well thanks for that Phil but none of it is applicable to my malabsorption. It's because I could have an intolerance to gluten and the gastroenterologist is onto it.
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Post by Deleted on Jan 1, 2015 11:31:00 GMT 10
I saw it on 60 Minutes. I'm thinking of it too.
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Post by caskur on Jan 2, 2015 3:29:08 GMT 10
What sort of fish is this, Cas? I probably only like freshwater barramundi and I'm not going to fry it any more. Maybe steamed or baked. I've got one of those bamboo steamers which is ideal for fish. And I'm not going to eat predator type fish because of the mercury levels. Whiting... Next to Snapper it's one of the best fish..
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Post by Deleted on Jan 3, 2015 8:57:58 GMT 10
Stellar, further to your post above I would add that most veggies these days have been bred for shelf life and visual perfection at the expense of nutrition. If you can, grow your own and look for heritage varieties, not F1 hybrids
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Post by caskur on Jan 3, 2015 19:56:18 GMT 10
Eat as much unprocessed food as want...
eat what your grandparents ate IF they lived to very old age...
everything else is complete and utter bullshit...
if you have bad genes... tough luck for you... expect to die young!
that's the exact truth of it but there is no money in telling the truth... SURPRISE!
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Post by Deleted on Jan 4, 2015 9:28:46 GMT 10
Stellar, further to your post above I would add that most veggies these days have been bred for shelf life and visual perfection at the expense of nutrition. If you can, grow your own and look for heritage varieties, not F1 hybrids I haven't got quite enough space here Grim and the trees out the back do tend to overshadow things a bit these days. So I'm fairly limited in what I can plant. Yeah, I know all about the "shelf life" angle, having worked in food manufacturing for almost 8 years. I'm really worried about growers spraying chemicals and toxins on food that we are going to eat. It's only going to get worse with the planet's population heading to 8 billion. You can't even trust the organic growers to be completely ethical about their claims. Having worked for a fairly ethical company, I know from experience that when it comes down to the nitty-gritty where ethics or profits come into play, profit is the bottom line. And don't even start me off on genetically modified crops!!!
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Post by Deleted on Jan 4, 2015 9:58:17 GMT 10
I agree about not eating processed garbage. Our grandparents and parents too, grew up in a different era where there were no processed foods. You had to make everything basically from scratch using pure mostly unadulterated foods. The elderly from that era are mostly in very good health today if they didn't smoke, living on to their late 80s, 90s and beyond, whereas baby boomers came in on the supermarket age and the age of the dreaded processed rubbish that unethical food manufacturers pass off as "food" and which we only now recognise as being the reason a lot of people are not travelling well in their 60s and 70s.
As for the kids of today, there must be governmental regulations because allergies are in epidemic proportions. The manufacturers have got away with murder for quite a long time. They are not ethical - it is all about profits. They don't care that people's health suffers as long as they are hooked on fat, sugar and salt. I remember the food technologists complaining about how difficult it is to make a product without, say fat. They obviously had to significantly increase the amount of sugar and salt to make up for it. This of course sent the blood sugar levels soaring and you'd need another fix the minute you finished whatever it was you were eating. And if they didn't increase those ingredients in the product in such high quantities, it would taste awful and nobody would buy it.
The best thing is to make your own food from scratch like your parents and grandparents. I know that's really hard in this day and age where mothers have to work fulltime. Otherwise it's up to govts to step in and demand more ethical standards in food production. You only have to look at the amount of ingredients such as trans fats and so on that manufacturers are allowed to "hide" in the nutritional panels. And if manufacturers won't comply they should have to display a large black cross denoting toxins and other cancer causing chemicals are in their "food."
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Post by Deleted on Jan 5, 2015 10:35:29 GMT 10
We northern beaches inhabitants are a fit lot. Gotta look good for the beach.
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Post by KTJ on Jan 8, 2015 17:43:46 GMT 10
Blue Cod is one of my favourite fish types. There's heaps of them swimming around in Cook Strait and around the South Island. Otherwise, I go for snapper, which comes from the seas around the top-half of the North Island. Also, I'm very partial to pan-fried flounder....yum yum....
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Post by caskur on Jan 21, 2015 4:07:44 GMT 10
I'm partial to this...crayfish mornay.. (without the cheese. it's fattening)I put a little parmesan cheese in tho...just a smidge.
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Post by Deleted on Jan 25, 2015 11:46:28 GMT 10
Smothering crayfish in cream/cheese sauce is criminal! I haven't heard 'mornay' since 1970...
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Post by Deleted on Jan 25, 2015 11:47:57 GMT 10
It's simple and "doable".
Thats a funny word, isn't it? I can't look at it without 'hearing' "doe-bull"
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Post by caskur on Mar 5, 2015 20:49:42 GMT 10
Smothering crayfish in cream/cheese sauce is criminal! I haven't heard 'mornay' since 1970... I disagree... I love fresh crayfish or it in a mornay (not too much cheese) I cannot bear it in tomato sauce or pickled in vinegar. I've had 9 crays to myself this year already!
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Post by caskur on Mar 5, 2015 20:52:48 GMT 10
An update on the 5:2 diet ... I've lost 5 Kg since the start of the year. It does become easier week by week. I've put on weight since Christmas... I cannot wait until it's winter when I eat better, sleep better and move more... most of the weight gain is fluid... Bring on winter... Our winter is no where near an ES winter... it's like having spring everyday!
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Post by caskur on Mar 6, 2015 4:48:04 GMT 10
I eat the 2 day diet every day... not just 2 days... I eat 1200 every day.
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Post by caskur on Mar 7, 2015 22:14:07 GMT 10
Crikey! Yep... crikey is the right word... I made my first low calorie triffle today. I used Spenda in the custard.... this will be the first time I've eaten custard in 16 months... I'm looking forward to it. Guilt free. I have been eating low calorie jelly for about two months or less... It's quite good! It's high protein and low in calories... like only 5 cals or less per serve.
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