HEALTHY DIETS AND SCIENCE: Almost all epidemiological and experimental studies show that a reduction in saturated fat has NO health benefits

HEALTHY DIETS AND SCIENCE: Almost all epidemiological and experimental studies show that a reduction in saturated fat has NO health benefits

HEALTHY DIETS AND SCIENCE: Stroke patients with low cholesterol are more likely to die and have poor neurological outcomes

HEALTHY DIETS AND SCIENCE: Stroke patients with low cholesterol are more likely to die and have poor neurological outcomes

Paraphrased quote from Genesis 2:17

While listening to the "Latest in Paleo" podcast by Angelo Coppola he quoted the excerpt below. I thought it was a good quote to think about and share with those who have a problem reconciling biblical teaching with evolution.

Ray Audette of NEANDERTHIN paraphrased Genesis 2:17 from the original Hebrew as: “Do not eat the fruit of the technology that makes edible the inedible, for when you eat it you will surely die.” Knowledge = technology, edible/inedible being synonymous with good/evil. Grains are quite literally the first “processed food” — i.e., requiring processing to become edible.
“The story of Joseph as vizier of Egypt under an unnamed Pharaoh, found in the book of Genesis in the Bible, symbolically illustrates this well, since he ‘invents’ the storage of grain for lean times. In the next book (Exodus), we find his people, the Israelites, working as slaves in Egypt, building their great border cities Pithom and Rameses.”
Considering their demonstrable deleterious effects on our health even prior to the previous century, I consider them unfit for human consumption unless starvation is quite literally your only alternative. All of their “positive” qualities have nothing to do with their healthfulness, but everything to do with their storability, fungibility, and profitability to tyrants from Mesopotamia to Monsanto:
http://www.gnolls.org/2542/real-food-is-not-fungible-how-commoditization-eliminates-nutrition-impoverishes-farmers-and-destroys-the-earth/For every reason possible, both moral and practical, I advocate truly sustainable and scalable permaculture over unsustainable agriculture as we know it.

The sauerkraut experiment.

I didn't watch the batch of sauerkraut and let the brine get too low. It went bad. Maybe I will try it again and figure out a way to keep the brine from evaporating.

Breakfast this morning.

A small bag of Tom's fried pork skins. Wow! No bloating as with a breakfast of nuts and dried fruit.

Zucher Rat

The Zucher Rat, a lab rat bred for research on obesity. They will die from starvation and still be fat. I think I have something in common with them. I think I could die of starvation and still be fat.

Day 2: My food diary

7/12/2011
5:30 am.
Coffee with Hildebrand Dairy heavy cream. 1.5 cups 20 oz. each.
10:00 am.
The other half of the filbert/hazel nuts and 20 oz. bottle of Perrier Citron mineral water.
3:00pm
6 ounces German rope sausage made at the local meat market. It is an old family recipe of the owner. Sauerkraut 1/2 cup, Eden Organic.

7:00pm Meatza and more Perrier Citron mineral water.

Meatza in a skillet:

Ground beef

Ground pork

Pepproni

Onion

Mushrooms

Italian seasoning

Fennel seed

Salt and pepper to taste

Mixed Italian cheeses.

Cook crumbled beef and pork in a skillet until light brown add onion, mushrooms , Italian seasoning and fennel seed. Continue to cook until onion is translucent. Add pepperoni and cook until hot. Top with cheese mixture, cover and let the cheese melt. Ready to serve. Amounts are variable to how many servings you need and your taste.

Day one: My food Diary

7/11/2011
5:30 am. - Coffee with Hildebrand Dairy heavy cream. 10 ounce cups 2.

10:00 am - 1 ounce raw hazel/filbert nuts. I only ate about 1/2 of the amount shown. 20 ounce bottle Perrier Citron mineral water.

12:00 noon - 10 ounces T-bone steak from local meat market. 20 oz. bottle Perrier Citron mineral water

7:00 pm - 1/2 chicken breast about 3 oz., rotisserie chicken, 20 ounce bottle Perrier Citron mineral water.

Coming soon.

Photographic food diary.

I guess people just find it too hard to believe....

A co-worker was telling me he was going to have to go the the doctor about his acid reflux and indigestion. I just couldn't help myself I had to tell him that it was most likely an intolerance to grain, particularly wheat. If he could just drop grains from his diet he would see improvement in his symptoms. I told him his doctor will probably prescribe a anti acid medication which would only mask his symptoms but the underlying cause would still be damaging his gut.  Eating grains that he has an intolerance to can cause cancer of the esophagus, colon cancer and other digestive system cancers. It can damage the vocal cords and cause cancer of the voice box or larynx.

He told me that colon cancer runs in his family. I told him that it runs in his family because the intolerance to grains runs in his family.

 I told him that I don't have acid reflux or indigestion anymore. It took about 6 months for my symptoms to be gone.

At lunch less than 3 hours later he ate copious amounts of wheat.

Another co-worker has severe migraine headaches. I have gently suggested that it could be a food intolerance. Probably wheat that triggers her migraines. She refuses to give up her crackers, cookies (she says she doesn't like sweets, LOL) popcorn and bread.  She won't read anything I send her apparently fearing she will read too many times she should give up the wheat she adores.

I just don't understand why seeming intelligent people don't seem to comprehend that it is so easy to be free of these so called diseases.

Slow Cooker Pumpkin Bread!

From Dana Carpender's Hold the Toast. Thanks for a great one Dana. Looking forward to your new cook book.

Slow Cooker Pumpkin Bread!: "
Remember I said I hadn't written down the first slow cooker pumpkin bread recipe? I did! And I found it after I sent in the manuscript with the second recipe, also great. So I can give you this one now, and you can have the other one when the book comes out in the autumn.

This calls for a big, round slow cooker -- my biggest Crockpot(tm) just exactly fits a bundt pan hanging from the rim. If you don't have a slow cooker that fits a bundt pan, you could bake this at 350 for about 50 minutes, maybe an hour. Why bother baking it in the slow cooker? Several good reasons:

* It uses less energy than your oven.

* It lets you leave the house while it's baking, maybe run some errands, or go to the kid's gymnastics class.

* It won't heat up the house in the summer.

* If you're cooking a holiday meal -- a nice time to serve a quick bread, or have one on hand for holiday breakfasts -- it frees up your oven to do other things, like a turkey or a ham!

* Oh, and a slow cooker is a great option when you don't have a whole kitchen available. I've taken mine along in my pop-up trailer. It would be great in a dorm room, too.

By the way, take a look at those nutrition stats -- this has more protein than four eggs. That dried egg white powder can be found in the baking aisle of your big grocery store. It's pricey, but improves the texture of nut meal-based baked goods. You might shop around online for the stuff; I'm betting you can get it cheaper from Amazon or something.

Pumpkin Bread II

2 1/ 4 almond meal, divided

1/ 2cup dried egg white powder

2 teaspoons guar or xanthan

1 1/2 cups vanilla whey protein powder

1 1/2 cups erythritol

1 1/2 cups Splenda

2 teaspoons baking powder

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon cinnamon

2 teaspoons allspice

1 teaspoon vanilla

1 cup coconut oil, melted

15 ounces canned pumpkin

2/3 cup water

4 eggs

1 cup chopped walnuts

Heavily grease your bundt pan, and use 1/4 cup of the almond meal to 'flour' it.

In a big mixing bowl, combine the almond meal, egg white powder, guar or xanthan, vanilla whey, baking powder, baking soda, salt, cinnamon, and allspice. Stir everything together with your whisk, till all of your dry ingredients are evenly distributed. Crush up any big lumps of baking powder or baking soda.

In another bowl, combine the vanilla, melted coconut oil, pumpkin, water, and eggs. Whisk these all together, then dump them into the dry ingredients and whisk everything together, making sure there are no pockets of dry stuff left.

Stir in the walnuts!

Now dump the batter into your prepared bundt pan. Place the bundt pan in your slow cooker, hanging it from the rim. Cover, and set to high. Let it cook 3 -- 3 1/2 hours, or until it's pulling away a little from the sides of the pan, and a wooden skewer inserted halfway between the sides of the pan comes out clean. Turn off the slow cooker, and leave it uncovered until it cools enough to handle. Turn out on a wire rack to finish cooling.

- - - - - - - - - - - - - - - - - - -

I got sixteen slices, each with: 367 Calories; 24g Fat ; 30g Protein; 14g Carbohydrate; 2g Dietary Fiber; 12g usable carb
"

Easy No-Brainer Exercise from Ben Greenfield

Easy, quick no-brainer workout: Walk 3 minutes, sprint 1 minute for 30 minutes.


Ben Greenfield Fitness

High Fat, High Cholesterol Diet Linked to Breast Cancer? | Mark's Daily Apple

High Fat, High Cholesterol Diet Linked to Breast Cancer? | Mark's Daily Apple