If eating trash makes us sick, why do we keep eating it?
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jofjltncb6 wrote: »GenesiaElizabeth wrote: »Sodium bicarbonate is used in a process for removing paint and corrosion called sodablasting; the process is particularly suitable for cleaning aluminium panels which can be distorted by other types of abrasive. It can be administered to pools, spas, and garden ponds to raise pH levels.[11] It has weak disinfectant properties,[12][13] and it may be an effective fungicide against some organisms.[14] Because baking soda will absorb musty smells, it has become a reliable method for used-book sellers when making books less malodorous.[15]
http://en.m.wikipedia.org/wiki/Sodium_bicarbonate
1. I clearly gave up on this thread too soon. This is pure forum gold.
2. Are the remaining 18 pages yet unread filled with similar nuggets? If so...
It did get a little boring for the last 8 or so pages but yes the section where we learned baking soda is toxic was classic...
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Make healthier version of the junkie crap food you enjoy. Make a home made big mac with lean meat and whole grain bun for example.0
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Hello Catsheep. I know of some all natural products that could help you with these cravings/habits. I went from eating ice cream nightly to eating it occasionally. That was a huge change for me. Shoot me an email and we can discuss it further. [snipped]
Looking forward to sharing some amazing products with you.
Thanks,
Hoppe
Flagged for spam.
If you're going to quote a spammer, at least edit out their contact information. Even though the spam post has been nuked, their sales pitch lives on in your post.0 -
If you make a burger with lean beef, you're still getting some fat, plus you're most likely going to add more fat when you cook it. Also, whole grain bread (especially if it's made from sprouted flour or sourdough) has more micro nutrients.0
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I just want everyone to know.
I ate some sodium bicarbonate. I just received my last rites.
Will I get better?0 -
ForecasterJason wrote: »If you make a burger with lean beef, you're still getting some fat, plus you're most likely going to add more fat when you cook it. Also, whole grain bread (especially if it's made from sprouted flour or sourdough) has more micro nutrients.
So lean beef is healthier because it has some fat and I'll probably add more fat when I cook it? That doesn't make any sense at all.
Which micro nutrients am I getting from whole grain bread (or sourdough) that I'm not getting from...less-than-whole grain bread? Are these micro nutrients in which I am deficient? (If not, do I get extra healthy credit for exceeding a certain amount of micro nutrients beyond what is necessary for optimal health?)0 -
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For people that are trying to lower saturated fat consumption, going for a leaner cut of beef and cooking with plant based oil would do it.jofjltncb6 wrote: »ForecasterJason wrote: »If you make a burger with lean beef, you're still getting some fat, plus you're most likely going to add more fat when you cook it. Also, whole grain bread (especially if it's made from sprouted flour or sourdough) has more micro nutrients.
So lean beef is healthier because it has some fat and I'll probably add more fat when I cook it? That doesn't make any sense at all.
Which micro nutrients am I getting from whole grain bread (or sourdough) that I'm not getting from...less-than-whole grain bread? Are these micro nutrients in which I am deficient? (If not, do I get extra healthy credit for exceeding a certain amount of micro nutrients beyond what is necessary for optimal health?)
As for whole grain bread, the fermentation process in sourdough allows the micronutrients (like magnesium) to be absorbed better. There are substances like phytic acid naturally occurring in grains that allow for lower nutrient absorption, whereas the sourdough process helps to neutralize this.
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Why would you lower fat consumption? If you're not eating at a surplus, restricting a need macro makes sense why?
Whole grain bread and sourdough are not the same things.0 -
If 40% of someone's calories happens to be from fat, it might not be a bad thing to lower it in that case.
Also, it is possible to have whole grain sourdough bread. I regularly eat homemade bread that has been made from whole grain flour and has also been fermented.0 -
I don't care what you think is possible. Whole grain bread does not mean sourdough, and vice versa. You can have sourdough whole grain bread, but that is a variant.
Also, if 40% of someone's calories are from fat, and there aren't existing health issues, why lower it? What would you replace it with? Why are you implying that dietary lipid intake is bad?0 -
Ok, I knew that whole grain bread is not automatically sourdough, but was simply using that as an example.I don't care what you think is possible. Whole grain bread does not mean sourdough, and vice versa. You can have sourdough whole grain bread, but that is a variant.
Also, if 40% of someone's calories are from fat, and there aren't existing health issues, why lower it? What would you replace it with? Why are you implying that dietary lipid intake is bad?
And I'm not saying that someone must reduce their fat consumption if they're at 40%, but if someone wants to increase their carb or protein consumption it would make sense to reduce fat.
Essentially, I think the point that jgennace was making is that there's a difference between taking out some of the fat in the beef, replacing it with something like olive oil (if you cook it in that oil), versus simply getting a burger at a fast food place.
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There is a very big difference, I'll agree with that.
However, you made this claim:If 40% of someone's calories happens to be from fat, it might not be a bad thing to lower it in that case.
You didn't say anything about adjusting macros. Simply the implication that there was something wrong with a 40% fat intake. So, assuming that there is no outlier like medical issue, or a caloric surplus. What specifically is wrong with 40% of daily intake coming from fats?0 -
Assuming there are no medical issues (or a likely tendency to develop a medical condition that could be related to fat consumption), I don't think there is an issue with that.0
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Roger that.
PS - I'm still dying from acute sodium bicarbonate exposure.
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I fell into a pool of it once.0
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Sodium Bicarbonate dissolved my kidney stone. Instead of listening to the doctor and taking pain meds and letting it pass on it's own, I found out on the internet that baking soda dissolves certain types of kidney stones. For me it worked, no more pain.
http://www.webmd.com/kidney-stones/sodium-bicarbonate-baking-soda-for-kidney-stones0
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