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wisconsinguy
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I had my annual physical yesterday, with my PCP whom WOW, (walks on water). We both good heartedly banter about a number of issues when we meet. On the inside of his exam door, he had the cover of a recent Time magazine: "Eat Butter." As I left, he gave me a copy of what the docs are passing out to patients as they leave clinics in my network. There are many comments, so I'll pick out a few. Interesting, and such an abrupt turn a round.

 

1)Eat MORE natural whole food fats (even saturated) (such as in butter, (non-hydrogenated lard, bacon, sausage, olive oil, tree-nut oils, heavy cream, full fat cheese, full whole milk yogurt, avocado, eggs (any, including red meat, pork, fowl, fish, wild game)--stay AWAY from "low fat or non-fat."

 

2)**(AVOID man made/processed fat: margarine, safflower/canola/vegtable/peanut/soybean/corn oils, Crisco (crystalized cottonseed oil) store bought mayonnaise)--These CAUSE heart disease, stroke, and CANCER. These fats when heated break down into checmicals, including FORMALDEHYDE!

 

3) Eat more like you grand--parents ate----they didn't have margarine, Crisco, or other vegtable oilproducts, didn't eat anywhere near the sugar and white flower products that we consume, and ate more natural whole food fat.

 

There is more, but some of the highlights. Looks like like food tide is changing again!!! I have been seeing these articles pop up recently here and there, but it appears we may be seeing more of the research studies. Credible I sure hope!

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I haven't seen this. I'm wondering why they are saying stay away from low-fat items. Eating more natural foods and less processed food is more difficult for some, but much better for your health and IMO much better in terms of taste.

 

It isn't just a question of eating more like your grandparents, though. You need to do more to live like them. My grandparents on both sides were physically active throughout their long lives.

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Excellent post WG.

 

My doctor told me this years ago. Thankfully I was raised in a household that consumed only whole grain products, no preservatives, natural whole food fats, steamed vegetables, and nothing fried, and nothing frozen. To this day, my freezer is virtually empty except for (ahem) Haagen Dazs, and the occasional Dominos pizza makes it past the front door. Not sure how that happens, but my guess is, it's the dogs fault.

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On this sheet of paper is a web site for weight loss. I did spend sometime looking at sample menus. Many of them include "no or low fat diets." If this is truly going to be our newest "trend" it many take a long time before reiepe books to catch up. This has remnants of the the protein diet. Which I quickly lost 40 lbs.

It's addition of sugars and simple carbs that does us in! The web is: wwww.dashdiet.org.

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to help me lose a few pounds and to get me back in the gym, an escort I see regularly hooked me up with a guy who's very much into health and nutrition....his BIG THREE pieces of advice are 1. eat every three hours 2. include (lean) protein with every meal - protein powder can be used as a protein if needed and 3. cut way, way back on sugar - almost to zero......common sense advice that works

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I do eat like my grandparents. They lived to upper 80's, all of them, save my paternal grandfather.

 

I come from a very long-lived family. My great-great-great-great grandfather fought in the Revolutionary war.

(I have the history and I'm eleventh generation, from arrival in 1630).

 

I'm curious as to one's thoughts on coconut oil.

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I'm curious as to one's thoughts on coconut oil.

 

 

my health "guru" (mentioned above) highly recommends coconut oil instead of butter or olive oil....I still use olive oil for stuff like pasta-cooking water, but now use coconut oil for most "greasing" of a pan stuff....coconut oil has become a bit "trendy" lately, but may be good stuff.....big plastic jug of it at Costco is cheap!!.....careful: it has a strangely high liquid-to-solid temperature!!!

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I had my annual physical yesterday, with my PCP whom WOW, (walks on water). We both good heartedly banter about a number of issues when we meet. On the inside of his exam door, he had the cover of a recent Time magazine: "Eat Butter." As I left, he gave me a copy of what the docs are passing out to patients as they leave clinics in my network. There are many comments, so I'll pick out a few. Interesting, and such an abrupt turn a round.

 

1)Eat MORE natural whole food fats (even saturated) (such as in butter, (non-hydrogenated lard, bacon, sausage, olive oil, tree-nut oils, heavy cream, full fat cheese, full whole milk yogurt, avocado, eggs (any, including red meat, pork, fowl, fish, wild game)--stay AWAY from "low fat or non-fat."

 

2)**(AVOID man made/processed fat: margarine, safflower/canola/vegtable/peanut/soybean/corn oils, Crisco (crystalized cottonseed oil) store bought mayonnaise)--These CAUSE heart disease, stroke, and CANCER. These fats when heated break down into checmicals, including FORMALDEHYDE!

 

3) Eat more like you grand--parents ate----they didn't have margarine, Crisco, or other vegtable oilproducts, didn't eat anywhere near the sugar and white flower products that we consume, and ate more natural whole food fat.

 

There is more, but some of the highlights. Looks like like food tide is changing again!!! I have been seeing these articles pop up recently here and there, but it appears we may be seeing more of the research studies. Credible I sure hope!

I've followed these suggestions the last 7-10 years. Get back to what's natural and moderate the amount I eat. Butter is soo much better than margarine, etc.

 

I haven't seen this. I'm wondering why they are saying stay away from low-fat items. Eating more natural foods and less processed food is more difficult for some, but much better for your health and IMO much better in terms of taste.
if you start checking the ingredients, you'll see that the substitute for fat in low-fat items is usually a man-altered sugar, like high-fructose corn syrup. Lowering fats in food ruins their flavor, so why not stick some sugar in there? It's still low-fat! NOT!

 

I'm curious as to one's thoughts on coconut oil.
I'm all FOR coconut oil, especially in my popcorn! But Moderation is key.

 

my health "guru" (mentioned above) highly recommends coconut oil instead of butter or olive oil....I still use olive oil for stuff like pasta-cooking water, but now use coconut oil for most "greasing" of a pan stuff....coconut oil has become a bit "trendy" lately, but may be good stuff.....big plastic jug of it at Costco is cheap!!.....careful: it has a strangely high liquid-to-solid temperature!!!
I stopped the olive oil in pasta cooking water - Olive Oil is 120 calories per table spoon. That's a sneaky way to make a 400 calorie dish of pasta into 600-700 calories. I save the Olive Oil for the pasta sauce!
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I've followed these suggestions the last 7-10 years. Get back to what's natural and moderate the amount I eat. Butter is soo much better than margarine, etc.

 

if you start checking the ingredients, you'll see that the substitute for fat in low-fat items is usually a man-altered sugar, like high-fructose corn syrup. Lowering fats in food ruins their flavor, so why not stick some sugar in there? It's still low-fat! NOT!

 

You point out an important concept that often gets lost in the zeal to avoid low-fat foods. Processed foods that claim to be low-fat are typically candidates for avoidance. However, there is nothing wrong with eating lean meat instead of a more fatty variety.

 

 

...I stopped the olive oil in pasta cooking water - Olive Oil is 120 calories per table spoon. That's a sneaky way to make a 400 calorie dish of pasta into 600-700 calories. I save the Olive Oil for the pasta sauce!

 

I did that years ago, too. I've now gone one better: brown rice based pasta (more fiber, fewer "empty carbs") and spaghetti squash.

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Coconut oil oz great both on the inside (consumed) AND on the outside. It is probably the best moisturizer you can get and is cheap as hell. It is.solid at room temperature but rapidly liquifies. For the skin you need a very small amount daily. As a side benefit you will think you are in Hawaii.

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  • 2 years later...

AVOCADOS: Prepare at your own risk

Avocados are so dangerous, they may soon carry a warning label in the UK.

 

Amateur cooks just can’t seem to slice up the fruit — a staple of brunch fare and Mexican food — without also chopping into their hands, according to a report from the Times of London.

 

British surgeons have seen such a spike in the number of people who seriously injure themselves while trying to penetrate avocados’ rubbery skin and remove its finicky pit that they’ve dubbed the condition “avocado hand.”

 

The British Association of Plastic, Reconstructive and Aesthetic Surgeons is demanding a warning label on the trendy food, which is actually quite healthy if consumers can manage to remove the skin and pit without also removing their own fingers.

 

The problem is so pervasive that doctors at London’s St. Thomas Hospital expect a “post-brunch surge” of avocado-related injuries on Saturdays, the paper reported.

 

A warning label could also include avoca-do’s and don’ts on how to safely dismantle the apparently hazardous fruit, according to one proponent.

 

“We don’t want to put people off the fruit, but I think warning labels are an effective way of dealing with this,” surgeon Simon Eccles told the Times of London. “Perhaps we could have a cartoon picture of an avocado with a knife, and a big red cross going through it?”

 

Police said Wednesday they have identified a person of interest in an attack where two men hurled avocados like baseballs at a Bronx deli worker, breaking the victim’s jaw.

 

NYPD Chief of Detectives Robert Boyce said a tipster helped identify one of the two men caught on video in the bizarre May 29 attack at the Stadium Gourmet Deli near Yankee Stadium on E. 161st St. and Walton Ave.

 

Cops are trying to find that person.

 

Police said the two assailants ordered sandwiches around 4:45 a.m. and became enraged when the cook got the order wrong.

 

Surveillance video released by cops Tuesday shows one of the men, his hair shaved close and dressed in a black T-shirt with a graphic print, grabbing an armful of $2 avocados from a display near the counter.

 

He scowls, then starts throwing them, one at a time, at the employee, who clutches his face and collapses.

 

A bearded man, dressed in jeans, a white shirt and a blue vest, and holding his belt in his hand, joins in moments later.

 

He grabs a handful of avocados and starts hurling them, lashes his belt in the air, and pulls down a store display.

 

The first man can be seen jumping over the counter before he snatched a bunch of bananas and tossed them at the workers.

 

The 21-year-old clerk who bore the brunt of the attack, identified by sources as Amir Alzabibi, suffered fractures to his face and a broken jaw, cops said.

 

Medics took him to Lincoln Hospital in stable condition.

Police are calling it grand theft avocado.

 

Three produce company workers have been arrested in the theft of up to $300,000 worth of avocados, according to the Ventura County Sheriff’s Office.

 

Thirty-eight-year-old Joseph Valenzuela, 28-year-old Carlos Chavez and 30-year-old Rahim Leblanc were each charged with grand theft of fruit and were being held in jail on bail of $250,000 each. They were arrested Wednesday.

 

It was unclear whether they have attorneys.

 

Detectives began investigating the suspects in May after receiving a tip that they were conducting unauthorized cash sales of avocados from a ripening facility in the city of Oxnard owned by the Mission Produce company.

 

The company estimated the avocado loss at about $300,000, the sheriff’s office said.

 

“We take these kinds of thefts seriously. It’s a big product here and in California,” sheriff’s Sgt. John Franchi told the Los Angeles Times. “Everybody loves avocados.”

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  • 4 weeks later...

No need to Walk the Plank!! Just make Plans to visit your nearest participating Long John Silver's on September 19, 2017! On International Talk Like a Pirate Day- we will be giving away a Free Deep Fried Twinkie in exchange for your best Pirate "Aarrrgggghhhh!"

 

Prices and Tax may vary. At participating restaurants. One per person. See your restaurant for more details.

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AVOCADOS: Prepare at your own risk

Avocados are so dangerous, they may soon carry a warning label in the UK.

 

Amateur cooks just can’t seem to slice up the fruit — a staple of brunch fare and Mexican food — without also chopping into their hands, according to a report from the Times of London.

 

British surgeons have seen such a spike in the number of people who seriously injure themselves while trying to penetrate avocados’ rubbery skin and remove its finicky pit that they’ve dubbed the condition “avocado hand.”

 

The British Association of Plastic, Reconstructive and Aesthetic Surgeons is demanding a warning label on the trendy food, which is actually quite healthy if consumers can manage to remove the skin and pit without also removing their own fingers.

 

The problem is so pervasive that doctors at London’s St. Thomas Hospital expect a “post-brunch surge” of avocado-related injuries on Saturdays, the paper reported.

 

A warning label could also include avoca-do’s and don’ts on how to safely dismantle the apparently hazardous fruit, according to one proponent.

 

“We don’t want to put people off the fruit, but I think warning labels are an effective way of dealing with this,” surgeon Simon Eccles told the Times of London. “Perhaps we could have a cartoon picture of an avocado with a knife, and a big red cross going through it?”

 

Police said Wednesday they have identified a person of interest in an attack where two men hurled avocados like baseballs at a Bronx deli worker, breaking the victim’s jaw.

 

NYPD Chief of Detectives Robert Boyce said a tipster helped identify one of the two men caught on video in the bizarre May 29 attack at the Stadium Gourmet Deli near Yankee Stadium on E. 161st St. and Walton Ave.

 

Cops are trying to find that person.

 

Police said the two assailants ordered sandwiches around 4:45 a.m. and became enraged when the cook got the order wrong.

 

Surveillance video released by cops Tuesday shows one of the men, his hair shaved close and dressed in a black T-shirt with a graphic print, grabbing an armful of $2 avocados from a display near the counter.

 

He scowls, then starts throwing them, one at a time, at the employee, who clutches his face and collapses.

 

A bearded man, dressed in jeans, a white shirt and a blue vest, and holding his belt in his hand, joins in moments later.

 

He grabs a handful of avocados and starts hurling them, lashes his belt in the air, and pulls down a store display.

 

The first man can be seen jumping over the counter before he snatched a bunch of bananas and tossed them at the workers.

 

The 21-year-old clerk who bore the brunt of the attack, identified by sources as Amir Alzabibi, suffered fractures to his face and a broken jaw, cops said.

 

Medics took him to Lincoln Hospital in stable condition.

Police are calling it grand theft avocado.

 

Three produce company workers have been arrested in the theft of up to $300,000 worth of avocados, according to the Ventura County Sheriff’s Office.

 

Thirty-eight-year-old Joseph Valenzuela, 28-year-old Carlos Chavez and 30-year-old Rahim Leblanc were each charged with grand theft of fruit and were being held in jail on bail of $250,000 each. They were arrested Wednesday.

 

It was unclear whether they have attorneys.

 

Detectives began investigating the suspects in May after receiving a tip that they were conducting unauthorized cash sales of avocados from a ripening facility in the city of Oxnard owned by the Mission Produce company.

 

The company estimated the avocado loss at about $300,000, the sheriff’s office said.

 

“We take these kinds of thefts seriously. It’s a big product here and in California,” sheriff’s Sgt. John Franchi told the Los Angeles Times. “Everybody loves avocados.”

 

Can't read it all. Sorry, Hendicks' gin.

 

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  • 2 months later...

It’s not the pits in the United Kingdom.

 

Last week, the posh UK supermarket Marks and Spencer began selling a special avocado that has no pit, freeing Brits from the danger of slashing their hand as they attempt to slice around the creamy fruit’s massive seed. Sadly, they’re nearly impossible to find in the US — a fruit-spotting app reports a sighting at a Santa Monica, Calif., farmers’ market last February, but such instances are rare — leaving Americans to risk life and limb to make avocado toast.

 

British people, meanwhile, are going crazy for them. The fruits, which are grown in Spain from an unpollinated blossom that develops without a seed, are flying off the shelves at the 149 Marks and Spencer stores across the United Kingdom that carry them. I had to visit four different stores to get my hands on a pack of “cocktail avocados,” as they’re called.

 

When I eventually tracked them down ($2.60 for a pack of seven, about what you’d pay for two larger fruits in London), I’m stunned by how small they are. Absolutely tiny — they’re barely 3 inches in length, about half an inch in diameter and the shape of a pickle.

 

They feel the same as a typical avocado and are slightly squishy at the ends when ripe. A knife slides easily through the skin and flesh without meeting any obstructions. Everyone’s favorite health food is no longer a death trap.

 

The taste isn’t quite the same. The cocktail avocados are lighter, more watery and a bit sweeter and fruitier than their larger cousins. The skin is supposedly edible, but it’s so bitter, I almost spit it out.

 

I try them a few different ways. Mashed on toast, they’re OK, but not quite as rich and delicious as a big avocado. Marks and Spencer suggests deep frying them, but that just ends up being a greasy mess.

 

But, they really excel when it comes to guacamole. That slight cloying feeling of a normal guac, where it sticks to the roof of your mouth, disappears. Cocktail avocado guac is light and surprisingly refreshing. It’s also a bit of a pain to make if you need a decent quantity, as you have to scoop the flesh out of several small fruits rather than just scraping a big chunk out of larger one.

 

As someone who’s managed to never hack off her hand while pitting a regular avocado, I’m sticking to the original — it’s more versatile. Americans shouldn’t be jealous of the UK’s tiny fruits. Avocado-lovers everywhere should just brush up on their knife skills and enjoy the full-size version with proper precautions.

 

Lorraine Fisher is an avocado-lover based in London

 

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  • 3 weeks later...

It’s the guac of the town!

 

This avocado, at five pounds, 3.6 ounces is officially the world’s heaviest, Guinness World Records confirmed this week.

 

Hawaii resident Pamela Wang was on a walk in Kealakekua when she stumbled across the colossal fruit in November.

 

“I pick up avocados every day,” Wang told West Hawaii Today. “But this one . . . it was hard to miss!”

 

A typical avocado weighs about six ounces.

 

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  • 5 months later...

I see a preventive cardiologist. His recommendation is a Mediterranean-style diet-fish, lean meat, olive oil, veggies, fruit, pasta, whole grains.

 

I personally follow a bodybuilding diet- lean protein, whole grains, tubers legumes, eggs, whole milk, olive oil, peanut butter, nuts, green vegetables, a little fruit

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2)**(AVOID man made/processed fat: margarine, safflower/canola/vegtable/peanut/soybean/corn oils, Crisco (crystalized cottonseed oil) store bought mayonnaise)--These CAUSE heart disease, stroke, and CANCER.

What!?! I thought canola oil was supposed to be good for you! Mono-unsaturated, no cholesterol, blah, blah.

But come to think of it, how healthy can it be if you have to squeeze it out of an Italian pastry? o_O

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What!?! I thought canola oil was supposed to be good for you! Mono-unsaturated, no cholesterol, blah, blah.

But come to think of it, how healthy can it be if you have to squeeze it out of an Italian pastry? o_O

 

Canola is rather fully processed. https://en.wikipedia.org/wiki/Canola#Canola Oil

 

And has nothing to do with cannolli.

Edited by gallahadesquire
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I had my annual physical yesterday, with my PCP whom WOW, (walks on water). We both good heartedly banter about a number of issues when we meet. On the inside of his exam door, he had the cover of a recent Time magazine: "Eat Butter." As I left, he gave me a copy of what the docs are passing out to patients as they leave clinics in my network. There are many comments, so I'll pick out a few. Interesting, and such an abrupt turn a round.

 

1)Eat MORE natural whole food fats (even saturated) (such as in butter, (non-hydrogenated lard, bacon, sausage, olive oil, tree-nut oils, heavy cream, full fat cheese, full whole milk yogurt, avocado, eggs (any, including red meat, pork, fowl, fish, wild game)--stay AWAY from "low fat or non-fat."

 

2)**(AVOID man made/processed fat: margarine, safflower/canola/vegtable/peanut/soybean/corn oils, Crisco (crystalized cottonseed oil) store bought mayonnaise)--These CAUSE heart disease, stroke, and CANCER. These fats when heated break down into checmicals, including FORMALDEHYDE!

 

3) Eat more like you grand--parents ate----they didn't have margarine, Crisco, or other vegtable oilproducts, didn't eat anywhere near the sugar and white flower products that we consume, and ate more natural whole food fat.

 

There is more, but some of the highlights. Looks like like food tide is changing again!!! I have been seeing these articles pop up recently here and there, but it appears we may be seeing more of the research studies. Credible I sure hope!

I have to say I do hate the word "foodie"

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