This blog experienced some kind of server crash and was down for much of the day. When it first came back online, comments couldn’t be approved, edited, or deleted. After several failed attempts to fix the corrupted WordPress tables, my internet provider ended up having to restore yesterday’s backup of the WordPress database to fix the issues.
If you left a comment any time after around 10:00 PM Central last night, it’s gone. Sorry. I think my replies to some earlier comments went away too.
Now that we’re back up and running, I want to say thanks for all the Wheat Is Murder t-shirt orders. We ran out of what we had in stock for most of the sizes already, so today we ordered a much larger print run. (This means, of course, that if the shirts don’t continue selling, everyone I know will be receiving one for Christmas … and for Halloween … and for Thanksgiving … and maybe for Columbus Day.)
The new stock should be ready in 5-7 days, and we’ll fill all outstanding orders as soon as it arrives.
And now, after a long day of dealing with web providers, t-shirt printers, emails from readers, software-business customers, etc., I’m going to go for a nice, long walk instead of writing a new post.
If you enjoy my posts, please consider a small donation to the Fat Head Kids GoFundMe campaign.
Enjoy the walk… I’ll be taking one too! …. Around the grocery store!
Enjoy the walk… I’ll be taking one too! …. Around the grocery store!
A few completely unconnected, but relevant, comments here…
I saw an article by David Zinczenko (Eat This, Not That) today on Yahoo that had some pro-LC comments like eggs and meat are good followed by some of the conflicting, conventional wisdom like oats are good and granola is to high in FAT and sugar. What’s his stance? http://health.yahoo.net/experts/eatthis/15-biggest-nutrition-myths
“As it applies to food marketing, the term “low fat” is synonymous with “loaded with salt and cheap carbohydrates.” … That’s not going to help you lose weight. A 2008 study in the New England Journal of Medicine found that over a 2-year span, people on low-carb diets lost 62 percent more body weight than those trying to cut fat.” OH YEAH! This is a well read blog too…
“Egg yolks contain dietary cholesterol; this much is true. But research has proven that dietary cholesterol has almost nothing to do with serum cholesterol, the stuff in your blood. Wake Forest University researchers reviewed more than 30 egg studies and found no link between egg consumption and heart disease, and a study in Saint Louis found that eating eggs for breakfast could decrease your calorie intake for the remainder of the day.” YUMMMMM…. Trying to find a good LC recipe for quiche to change it up a bit.
“Find a healthy stress snack. Peanut butter and Triscuits do the trick” *sigh*
“Oats are good for you, and the same goes for oatmeal. But granola takes those good-for-you hunks of flattened oat, blankets them in sugar, and bakes them in oil to give them crunch. The amount of fat and sugar added to each oat is at the discretion of food processors, but you can bet your last cup of milk it’s going to far sweeter and more fatty than a bowl of regular cereal.”:s
“Pork, beef, and lamb are among the world’s best sources of complete protein, and a Danish study found that dieting with 25 percent of calories from protein can help you lose twice as much weight as dieting with 12 percent protein. Then there’s vitamin B12, which is prevalent only in animal-based foods. B12 is essential to your body’s ability to decode DNA and build red blood cells, and British researchers found that adequate intakes protect against age-related brain shrinkage. Now, if you’re worried that meat will increase your risk for heart disease, don’t be. A Harvard review last year looked at 20 studies and found that meat’s link to heart disease exists only with processed meats like bacon, sausage, and deli cuts. Unprocessed meats, those that hadn’t been smoked, cured, or chemically preserved, presented absolutely zero risk” OH YEAH AGAIN!!! Except for the fact that I really like bacon… Anything I should look for to minimize nitrate/nitrite, or does it matter?
Unfortunately he has paired with Carl’s Jr to promote turkey burgers (less than 500 calories!) rather than their low carb six dollar burgers. LC Bacon, guacamole burger anyone? Why are they the only fast food chain that has lettuce leaves for wraps?
On another note, I understand the science behind what carbs do to the body and that fat is filling and needed by the body, but why so MUCH fat? I have gotten used to the taste of lower fat. Chicken skin or a bite of steak fat just doesn’t taste that good to me though bacon, butter, heavy whipping cream and ranch taste great. Part of the problem may be that I don’t have the resources right now to get free range meat and there is just less flavor in the supermarket stuff. My husband (down 15lbs) and I (down 5lbs) have been going more for a high protein, moderate fat, low carb diet. Is there a problem with this approach?
Good job on the T-shirts! Maybe I will order one once I start my job (I just graduated with a mechanical engineering degree a week ago).
Wow, he’s all over the map.
Low-carb diets (if done right) are high in fat because your body needs a source of energy. You want to re-condition your body from being primarily a sugar-burner to being primarily a fat-burner. If you go both low-carb and low-fat, you’re not giving yourself much in the way of fuel, other than converting protein to glucose.
Oh, and I ordered “Good Calories, Bad Calories” and ” The Slow Burn Fitness Revolution” from Amazon and got two bonus books from the seller that really go with the theme: “Everyday Pasta” (hundreds of recipes and full color photos!) and “Diners, Drive-ins and Dives: An All-American Road Trip”. Thanks Amazon.
Sounds like some of the goofy ads Google places here. It’s all driven by key words and algorithms.
A few completely unconnected, but relevant, comments here…
I saw an article by David Zinczenko (Eat This, Not That) today on Yahoo that had some pro-LC comments like eggs and meat are good followed by some of the conflicting, conventional wisdom like oats are good and granola is to high in FAT and sugar. What’s his stance? http://health.yahoo.net/experts/eatthis/15-biggest-nutrition-myths
“As it applies to food marketing, the term “low fat” is synonymous with “loaded with salt and cheap carbohydrates.” … That’s not going to help you lose weight. A 2008 study in the New England Journal of Medicine found that over a 2-year span, people on low-carb diets lost 62 percent more body weight than those trying to cut fat.” OH YEAH! This is a well read blog too…
“Egg yolks contain dietary cholesterol; this much is true. But research has proven that dietary cholesterol has almost nothing to do with serum cholesterol, the stuff in your blood. Wake Forest University researchers reviewed more than 30 egg studies and found no link between egg consumption and heart disease, and a study in Saint Louis found that eating eggs for breakfast could decrease your calorie intake for the remainder of the day.” YUMMMMM…. Trying to find a good LC recipe for quiche to change it up a bit.
“Find a healthy stress snack. Peanut butter and Triscuits do the trick” *sigh*
“Oats are good for you, and the same goes for oatmeal. But granola takes those good-for-you hunks of flattened oat, blankets them in sugar, and bakes them in oil to give them crunch. The amount of fat and sugar added to each oat is at the discretion of food processors, but you can bet your last cup of milk it’s going to far sweeter and more fatty than a bowl of regular cereal.”:s
“Pork, beef, and lamb are among the world’s best sources of complete protein, and a Danish study found that dieting with 25 percent of calories from protein can help you lose twice as much weight as dieting with 12 percent protein. Then there’s vitamin B12, which is prevalent only in animal-based foods. B12 is essential to your body’s ability to decode DNA and build red blood cells, and British researchers found that adequate intakes protect against age-related brain shrinkage. Now, if you’re worried that meat will increase your risk for heart disease, don’t be. A Harvard review last year looked at 20 studies and found that meat’s link to heart disease exists only with processed meats like bacon, sausage, and deli cuts. Unprocessed meats, those that hadn’t been smoked, cured, or chemically preserved, presented absolutely zero risk” OH YEAH AGAIN!!! Except for the fact that I really like bacon… Anything I should look for to minimize nitrate/nitrite, or does it matter?
Unfortunately he has paired with Carl’s Jr to promote turkey burgers (less than 500 calories!) rather than their low carb six dollar burgers. LC Bacon, guacamole burger anyone? Why are they the only fast food chain that has lettuce leaves for wraps?
On another note, I understand the science behind what carbs do to the body and that fat is filling and needed by the body, but why so MUCH fat? I have gotten used to the taste of lower fat. Chicken skin or a bite of steak fat just doesn’t taste that good to me though bacon, butter, heavy whipping cream and ranch taste great. Part of the problem may be that I don’t have the resources right now to get free range meat and there is just less flavor in the supermarket stuff. My husband (down 15lbs) and I (down 5lbs) have been going more for a high protein, moderate fat, low carb diet. Is there a problem with this approach?
Good job on the T-shirts! Maybe I will order one once I start my job (I just graduated with a mechanical engineering degree a week ago).
Wow, he’s all over the map.
Low-carb diets (if done right) are high in fat because your body needs a source of energy. You want to re-condition your body from being primarily a sugar-burner to being primarily a fat-burner. If you go both low-carb and low-fat, you’re not giving yourself much in the way of fuel, other than converting protein to glucose.
Oh, and I ordered “Good Calories, Bad Calories” and ” The Slow Burn Fitness Revolution” from Amazon and got two bonus books from the seller that really go with the theme: “Everyday Pasta” (hundreds of recipes and full color photos!) and “Diners, Drive-ins and Dives: An All-American Road Trip”. Thanks Amazon.
Sounds like some of the goofy ads Google places here. It’s all driven by key words and algorithms.
Glad to here that you are back successfully. Will I be able to get funky yellow
Tshirt ?
No funky yellow shirts being planned at present.
Interesting article:
http://www.benzinga.com/press-releases/11/05/e1106658/hcg-diet-negates-missouris-dependence-on-processed-foods
Glad to here that you are back successfully. Will I be able to get funky yellow
Tshirt ?
No funky yellow shirts being planned at present.
Yeah, David Zinczenko is the same one who a few weeks ago recommended low fat yogurt, Kashi cereal and low fat chocolate milk as among the healthiest snacks. He also said snacking is a must for successful weight loss. He also recommended almonds (good), but most of his “healthy snacks’ weren’t healthy at all! However, if he’s at least telling people not to be afraid of egg yolks and meat, that’s a big step in the right direction!
Sierra, you can find bacon and lunch meats (“processed meats”) that don’t have nitrates or nitrites in them in pretty much any grocery store, but you have to look for them. Look for the word “uncured”. It usually means no nitrates or nitrites, but check the label. Also check for sugar content. The jury is still out as to the dangers of nitrates and nitrites, but I prefer to not take chances if I can help it! You will pay a bit more for them, but I find that all the boxed, processed foods I don’t buy more than cover the cost and to me, my health and the health of my family is worth it. (My husband and I are retired and on a fixed income.) Same for grass fed/free range, etc. Especially ground beef. If you like your burgers rare, you almost have to go grass fed (or at least grass finished) because of the increased danger of E. coli in corn fed/soy fed beef. And Tom is spot on–you can’t lower both fat and carbs and maintain health, though you might temporarily lose weight. In experiments in which people tried to follow a low fat version of the Inuit diet, the result was a deterioration of health. As soon as they put the fat back in, their health improved. (There was an article in Scientific American a few years back–sorry I can’t remember the month or year.) In addition to the energy fat provides, you need the vitamins that it carries and the raw materials for hormones, and other things that fat supplies.
Correct; living on protein without fat or carbohydrates can lead to what’s sometimes known as Rabbit Starvation: http://en.wikipedia.org/wiki/Rabbit_starvation
Oh, and Sierra, check Tom’s Helpful links for some great recipes. (Thanks, Tom!) . I love quiche and found this recipe there: http://www.lowcarbcooking.co.nz/index.php?option=com_content&view=article&id=181:breakfast-slab-bacon-a-eggs-on-the-go&catid=44:eggs&Itemid=54 Endless variations are possible–I make it with chopped onions and jalapenos and cheddar and pepper jack cheeses for a delicious Mexican version. I don’t even bother with the parchment paper–just grease the baking dish, layer the ingredients in and bake. Comes out great. Reheats nice, too.
Interesting article:
http://www.benzinga.com/press-releases/11/05/e1106658/hcg-diet-negates-missouris-dependence-on-processed-foods
Yeah, David Zinczenko is the same one who a few weeks ago recommended low fat yogurt, Kashi cereal and low fat chocolate milk as among the healthiest snacks. He also said snacking is a must for successful weight loss. He also recommended almonds (good), but most of his “healthy snacks’ weren’t healthy at all! However, if he’s at least telling people not to be afraid of egg yolks and meat, that’s a big step in the right direction!
Sierra, you can find bacon and lunch meats (“processed meats”) that don’t have nitrates or nitrites in them in pretty much any grocery store, but you have to look for them. Look for the word “uncured”. It usually means no nitrates or nitrites, but check the label. Also check for sugar content. The jury is still out as to the dangers of nitrates and nitrites, but I prefer to not take chances if I can help it! You will pay a bit more for them, but I find that all the boxed, processed foods I don’t buy more than cover the cost and to me, my health and the health of my family is worth it. (My husband and I are retired and on a fixed income.) Same for grass fed/free range, etc. Especially ground beef. If you like your burgers rare, you almost have to go grass fed (or at least grass finished) because of the increased danger of E. coli in corn fed/soy fed beef. And Tom is spot on–you can’t lower both fat and carbs and maintain health, though you might temporarily lose weight. In experiments in which people tried to follow a low fat version of the Inuit diet, the result was a deterioration of health. As soon as they put the fat back in, their health improved. (There was an article in Scientific American a few years back–sorry I can’t remember the month or year.) In addition to the energy fat provides, you need the vitamins that it carries and the raw materials for hormones, and other things that fat supplies.
Correct; living on protein without fat or carbohydrates can lead to what’s sometimes known as Rabbit Starvation: http://en.wikipedia.org/wiki/Rabbit_starvation
Oh, and Sierra, check Tom’s Helpful links for some great recipes. (Thanks, Tom!) . I love quiche and found this recipe there: http://www.lowcarbcooking.co.nz/index.php?option=com_content&view=article&id=181:breakfast-slab-bacon-a-eggs-on-the-go&catid=44:eggs&Itemid=54 Endless variations are possible–I make it with chopped onions and jalapenos and cheddar and pepper jack cheeses for a delicious Mexican version. I don’t even bother with the parchment paper–just grease the baking dish, layer the ingredients in and bake. Comes out great. Reheats nice, too.
Sierra, you probably don’t need to worry about processed meats really… as many others, including Tom and John Briffa have pointed out, the research always includes the buns, bread, pizza bases and all the other associated carbs.
I’m one of those strange people who considers that nitrates and nitrites, except in massive concentrations, are harmless or even beneficial to health; after all, they’ve been used in preserving meat for at least 12 000 years (around the Dead Sea, a rich source of both, since you ask). Nitrites are transformed to nitrates in the digestive system, and being potent vasodilators, will help reduce blood pressure (one in the eye for the “all salt is bad for hypertension” brigade.
And the quality of the saturated fat in all cuts of decent-grade pork is immensely higher than in any kind of chicken or turkey, which are about the least interesting meats I inflict upon myself for the sake of variety.
I don’t recommend bacon as the prime source of protein every day, but I do eat at least 80g of it four times a week. And the kind I eat is at least two-thirds “meat” and the balance “fat”, unlike the “streaky” found in most US food stores. I also feel that you can worry too much over high temperature cooking and denaturing fats into carcinogens. We cannot avoid all risks, and our bodies are very good at eliminating toxins. If our immune systems never get challenged, they start amusing themselves by attacking our own tissues…
So enjoy your bacon, as much as you like, along with plenty of other good-quality meats.
Sierra, you probably don’t need to worry about processed meats really… as many others, including Tom and John Briffa have pointed out, the research always includes the buns, bread, pizza bases and all the other associated carbs.
I’m one of those strange people who considers that nitrates and nitrites, except in massive concentrations, are harmless or even beneficial to health; after all, they’ve been used in preserving meat for at least 12 000 years (around the Dead Sea, a rich source of both, since you ask). Nitrites are transformed to nitrates in the digestive system, and being potent vasodilators, will help reduce blood pressure (one in the eye for the “all salt is bad for hypertension” brigade.
And the quality of the saturated fat in all cuts of decent-grade pork is immensely higher than in any kind of chicken or turkey, which are about the least interesting meats I inflict upon myself for the sake of variety.
I don’t recommend bacon as the prime source of protein every day, but I do eat at least 80g of it four times a week. And the kind I eat is at least two-thirds “meat” and the balance “fat”, unlike the “streaky” found in most US food stores. I also feel that you can worry too much over high temperature cooking and denaturing fats into carcinogens. We cannot avoid all risks, and our bodies are very good at eliminating toxins. If our immune systems never get challenged, they start amusing themselves by attacking our own tissues…
So enjoy your bacon, as much as you like, along with plenty of other good-quality meats.
Got my T-Shirt today. It fits really well (Medium) and looks great, although it is a bit scratchy. Probably fare better after washing it.
A cold-water wash would soften it up, I imagine.
Got my T-Shirt today. It fits really well (Medium) and looks great, although it is a bit scratchy. Probably fare better after washing it.
A cold-water wash would soften it up, I imagine.
Glad you have everything fixed! Glad to hear the shirts are selling so well! We plan to order ours soon.
Glad you have everything fixed! Glad to hear the shirts are selling so well! We plan to order ours soon.