Ewwww!
Yuck!
It doesnât sound gross the slightest, at least to me. The whole process sounds like being pretty standard, and the acids and bases used result after neutralization in water and perfectly natural cations and anions.
Itâs not the process that is âgrossâ. Itâs the people who are wussies about chem processes.
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Iâm certainly not anti-chemistry. Itâs just that the process they described didnât particularly sound like food. At least not food I want to eat. Better living through chemistry and all that but Iâd rather eat stuff thatâs somewhat recognizable as coming from plants or animals. Itâs a priveleged position to be able to make that kind of statement but just because something is edible doesnât mean I want to eat it.
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One word: lutefisk. Predates modern chemistry by centuries.
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What about salt? You can get it by mixing hydrochloric acid and sodium hydroxide.
I think my ancestors came from too far south for that to sound appetizing but if someone served it to me, Iâd give it a go.
Kim chee, sauerkraut, cured olives, dried fruits and veggies, bread dough leavened by using the yeast floating through air, salted or smoked meats, etc. Lots of ways our distant ancestors developed what are â in essence â chemical processes to preserve food, long before the scientific concept of chemistry.
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I stand corrected: having demonstrated certain wussy proclivities from time
to time, I confess, in this case, the common man should find nothing at all
unsettling about fat being chemically removed from their food, and replaced
with wood pulp thatâs been soaked in hydrochloric acid and ammonia, because
the result is just wood pulp thatâs soaked in water and perfectly natural
cations and anions, stuck to your food with perfectly natural gums. It has
been improved, indubitably, empirically, scientifically!
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No, actually thatâs pretty unimportant. Most people in the developed world get their RDI of vitamins with hardly any effort. The fat soluble vitamins donât need large quantities of fat, a dabâll do ya. Even a low-fat diet is sufficient to hit your RDI unless youâre consuming virtually no fat, which is largely improbable. Sure vitamins are essential, but the vitamin Americans tend to lack most doesnât even have to come from food. Itâs vitamin D, from the sun. Mutlivitamins can help populations that are at risk of deficiences, but most Americans simply donât have a problem in that department.
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It is.It s been happening for decades and now the vultures have taken the gloves off ,since the end of the world as we know it is coming closer by all accounts,they are trying to get whatever they can as fast as they can,no matter how many die in the processâŚ
The enemy has always been the few rich perverts who want profits on the backs of the rest of humans.Capitalism uis called stupid.and for a reason it is the most hated system todayâŚit is to be hated.it is to be destroyed.unless you want to die.becuse you will if you dont resist.they will sell your corpse for profitsâŚ6thee are your capitalists bankers and vultures.these are the ones you want to destroy.not fatâŚ:):)
You might want to read what you quoted over again. The diet as mass murder trope began with arguing against carb restriction.
The key word there being âextra.â Problem is, the low-carb diet got translated as âeat all the bacon I wantâ diet, and coupled with the new âsaturated fats are good for youâ headlines, bacon consumption is way, way up. Not a great idea to eat a lot of salty processed meats, as there are links with heart disease, diabetes and cancer.
The problem with these American âhealthy eatingâ fads is that they inevitably involve replacing foodstuffs with things that are even worse for you. The problem with the anti-saturated fat diet was more about what people (specifically the people making processed food) replaced the fat with - it turned out to be sugar. The low-carb people replaced bad and good carbs with processed meats, and the ridiculous anti-gluten movement is seeing gluten being replaced in foods with sugar and saturated fats. (Iâm tempted to just call all Americans stupid, but really people are seeing their leisure time diminished to the point where theyâre cooking less and relying on pre-made foods that rob them of dietary control.)
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Hey everyone!
You do realize that every December the British Medical Journal (BMJ) does a âjokeâ issue and this article is from that issue. Every Christmas the BMJ publishes research whose premises are a bit off kilter.
In the same issue is research supporting Male Idiot Theory which is the theory that men are idiots.
http://www.bmj.com/content/349/bmj.g7094 (The Darwin Awards: sex differences in idiotic behaviour)
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Starting with beer!
In my experience, anecdotes are usually correct.
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Sausage making. I mean, for reals old-fashioned natural-casing sausage making.
Or head-cheese.
Or blood-sausage.
âGood Calories, Bad Caloriesâ by Gary Taubes, which is one of the most infuential, well-researched and convincing pieces debunking the âlipid hypothesisâ (eating fat causes heart disease and obesity) in favor of the âinsulin hypothesisâ (excess refined carbs are a more likely culprit) also has a few things to say against the credibility of the âbeing fat is your own fault, you lazy gluttonâ viewpoint. I believe most serious, non-diet-selling âlow carbersâ would agree.
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Iâd have to agree. While choosing a healthy diet is complex, it isnât an impenetrable mystery - as you can see if you travel to other countries (both poorer and wealthier than the US). Genetics may explain some of the issue, but it canât be that much of a factor when this scale of obesity is fairly recent and genetic cousins in other countries (or in different parts of the US) are a lot healthier. Walking around many midwestern supermarkets, it seems to me that the whole sense of taste is off: plain, unprocessed foods are pretty rare and flavoured foods that are high in salt, sugar and other additives are much more obvious. If they donât get that level of sweetness or taste from those substances, itâs from something else that may be doing more harm. If itâs marketed as whole grain, this only represents a small proportion of the grains because it still needs to taste almost the same as before. I donât know exactly what people are eating, but you get a fairly good idea of the balance when you see the kind of foods that people take to the checkout. Going to restaurants, you can see a big difference in the amount of food that people eat, and the kinds of foods involved. Fast food was obviously a bigger part of peopleâs life. Coffee was often a large portion of mostly cream, milk, sauces and sugar rather than simpler ingredients. Some people are really unhealthy, and it doesnât surprise me. I also met plenty of healthy people, and they tended to have a lot of things in common - whole foods, a reasonable, balanced diet and plenty of exercise. I donât think itâs necessarily peopleâs fault, but (with a number of exceptions) they are doing this to themselves. Some areas are really not built around healthy lifestyles and the messages that people receive in places where they buy or eat food are not balanced.
Itâs only with vanishing rarity that I eat in chain-type restaurants or buy any sort of prepared food, so I notice the changes in how things are formulated over time. Increasingly I find Iâm completely out of touch with American tastes and the amount of salt and sugar in foods is inedible. This tallies with what I read - that the amount of sugar in prepared foods has been steadily increasing in the US. For people who eat pre-prepared foods, theyâve probably not even noticed the change - itâs been steadily increasing until the point where the ânew normalâ is extremely sweet. And to make matters worse, a cursory examination of ingredients doesnât necessarily reveal this - I notice that food companies are increasingly masking sugar content by coming up with new names for it âevaporate cane juice,â etc.
Portion control.
