Proper Human Diet

teenerbug1968
teenerbug1968 Posts: 2 Member
in Health and Weight Loss
Read ...Lies my doctor told me, by Dr. KEN BERRY
It will change your life and your relation with food. It is not a diet so much as a way of life.
The benefits my husband and I have gained already are amazing. Overall better health, losing weight, increased energy, improved labs, fewer medications, decreased inflammation and pain, improved mental clarity.
The list goes on..... what did we do??
QUIT EATING THE CARBS!
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Replies

  • yirara
    yirara Posts: 9,984 Member
    cmriverside wrote: »
    Ken? Is that you?

    Ha, might very well be :D
  • tomcustombuilder
    tomcustombuilder Posts: 2,247 Member
    PAV8888 wrote: »
    The only human diet to lose more than 70lbs in a year is to eat 2560 Cal a day of which more than 44% and less than 45% are carbs. I have proof too! So I've found the secret. Send money now! Buy the book!

    Or maybe not.
    Diet biz is a 60B a year industry.

  • springlering62
    springlering62 Posts: 8,657 Member
    tomcustombuilder wrote: »
    PAV8888 wrote: »
    The only human diet to lose more than 70lbs in a year is to eat 2560 Cal a day of which more than 44% and less than 45% are carbs. I have proof too! So I've found the secret. Send money now! Buy the book!

    Or maybe not.
    Diet biz is a 60B a year industry.

    That’s why it blows my mind that people got so bent out of shape when MFP started charging for extra services. For heavens sake, you can use it for free and still be successful.

    People spend way more on bars, shakes, and the latest fad, and imho MFP is way more successful.
  • neanderthin
    neanderthin Posts: 10,261 Member
    Yeah, the increase in obesity has a lot to do with the increase of fast food, ultra processed foods and a decline in the prevalence of home cooking and less about a countries traditional diet, generally speaking. Cheers.
  • neanderthin
    neanderthin Posts: 10,261 Member
    edited April 2023
    teenerbug1968 wrote: »
    Read ...Lies my doctor told me, by Dr. KEN BERRY
    It will change your life and your relation with food. It is not a diet so much as a way of life.
    The benefits my husband and I have gained already are amazing. Overall better health, losing weight, increased energy, improved labs, fewer medications, decreased inflammation and pain, improved mental clarity.
    The list goes on..... what did we do??
    QUIT EATING THE CARBS!

    Yeah, a lower carb diet for the vast majority is by default a whole food diet, so in that respect is much healthier. Also low carb covers a spectrum, which somehow seems to get lost in the conversation, which is par for the course. I'm lower carb for quite a while and I still eat bread, pasta, legumes, beans and other grains periodically, crazy I know lol. Anyway, glad your seeing good results. Cheers.
  • neanderthin
    neanderthin Posts: 10,261 Member
    edited April 2023
    snowflake954 wrote: »
    Hard durum wheat is used to make "semolina" which is used to make the best pasta. I have a couple of quality brands that have 14g of protein per 100g of pasta (dry). Even a lower grade of pasta has 12g of protein per 100g of dry pasta. Italy grows and produces hard durum wheat, but not enough for their consumption and pasta export, hence importing from the States. Southern Italy makes a durum wheat bread that is amazing.

    And yes, the comment made me laugh because pasta is our main meal almost everyday. It's a staple. I, personally, cook pasta constantly for the family (no one is overweight). Actually, gotta go, time to make pasta for lunch--Pasta with pesto today.

    Yeah, Italy imports a lot of durum wheat from Canada, around 2 million metric tons, which is about 1/3 of total production.
  • snowflake954
    snowflake954 Posts: 8,399 Member
    Ah yes, I didn't mention Canada's production---sorry. However Canada's production still falls under North America. Just to be clear that the pasta that is being eaten in Italy is the same in North America, and Europe. There is no magic difference that I know of.
  • neanderthin
    neanderthin Posts: 10,261 Member
    edited April 2023
    SuzySunshine99 wrote: »
    Hmmm, the pasta I buy is imported from Italy.
    So, is the wheat sent from North America, then made into pasta in Italy, then sent back to North America?
    Seems inefficient, haha! :p

    Funnily enough, that's exactly what happens. Even Extra virgin olive oils imported from Italy into Canada can have oil from Spain, Portugal unless it expressly says "Italian Olive Oil" on the container, and I suspect that's even true in Italy.
  • neanderthin
    neanderthin Posts: 10,261 Member
    edited April 2023
    snowflake954 wrote: »
    Ah yes, I didn't mention Canada's production---sorry. However Canada's production still falls under North America. Just to be clear that the pasta that is being eaten in Italy is the same in North America, and Europe. There is no magic difference that I know of.

    No, no difference in the basic product, but the quality of the pasta being made has a very wide spectrum from very poorly made to artisanal brass cut. The easiest way to tell quality, and I'm talking hard pasta here, is color. The more yellow a pasta looks, the lower the quality and the lighter the higher the quality. The surface texture is another giveaway. If the pasta is perfectly smooth and shiny, kind of, then that is less desirable than a pasta that appears to have a very rough and dull surface, even spaghetti. So a fairly blonde looking pasta with a rough looking texture as opposed to a yellow shiny smooth looking pasta imo is the one on the shelf to pick.
  • snowflake954
    snowflake954 Posts: 8,399 Member
    neanderthin wrote: »
    snowflake954 wrote: »
    Ah yes, I didn't mention Canada's production---sorry. However Canada's production still falls under North America. Just to be clear that the pasta that is being eaten in Italy is the same in North America, and Europe. There is no magic difference that I know of.

    No, no difference in the basic product, but the quality of the pasta being made has a very wide spectrum from very poorly made to artisanal brass cut. The easiest way to tell quality, and I'm talking hard pasta here, is color. The more yellow a pasta looks, the lower the quality and the lighter the higher the quality. The surface texture is another giveaway. If the pasta is perfectly smooth and shiny, kind of, then that is less desirable than a pasta that appears to have a very rough and dull surface, even spaghetti. So a fairly blonde looking pasta with a rough looking texture as opposed to a yellow shiny smooth looking pasta imo is the one on the shelf to pick.

    Yes, bronze extracted pasta is superior, but what really adds to the cost is if the pasta is air dried or sent through a drying oven.

    The rough surface is desirable so the sauce will adhere to it.
  • neanderthin
    neanderthin Posts: 10,261 Member
    edited April 2023
    snowflake954 wrote: »
    neanderthin wrote: »
    snowflake954 wrote: »
    Ah yes, I didn't mention Canada's production---sorry. However Canada's production still falls under North America. Just to be clear that the pasta that is being eaten in Italy is the same in North America, and Europe. There is no magic difference that I know of.

    No, no difference in the basic product, but the quality of the pasta being made has a very wide spectrum from very poorly made to artisanal brass cut. The easiest way to tell quality, and I'm talking hard pasta here, is color. The more yellow a pasta looks, the lower the quality and the lighter the higher the quality. The surface texture is another giveaway. If the pasta is perfectly smooth and shiny, kind of, then that is less desirable than a pasta that appears to have a very rough and dull surface, even spaghetti. So a fairly blonde looking pasta with a rough looking texture as opposed to a yellow shiny smooth looking pasta imo is the one on the shelf to pick.

    Yes, bronze extracted pasta is superior, but what really adds to the cost is if the pasta is air dried or sent through a drying oven.

    The rough surface is desirable so the sauce will adhere to it.

    Absolutely, it's actually the drying process and drying time that's crucial to quality pasta's. The cost for a large conveyor style oven is in the nose bleed stratosphere. Also I said brass and I meant bronze, thanks for the reminder. Cheers.
  • claireychn074
    claireychn074 Posts: 1,652 Member
    neanderthin wrote: »
    snowflake954 wrote: »
    Ah yes, I didn't mention Canada's production---sorry. However Canada's production still falls under North America. Just to be clear that the pasta that is being eaten in Italy is the same in North America, and Europe. There is no magic difference that I know of.

    No, no difference in the basic product, but the quality of the pasta being made has a very wide spectrum from very poorly made to artisanal brass cut. The easiest way to tell quality, and I'm talking hard pasta here, is color. The more yellow a pasta looks, the lower the quality and the lighter the higher the quality. The surface texture is another giveaway. If the pasta is perfectly smooth and shiny, kind of, then that is less desirable than a pasta that appears to have a very rough and dull surface, even spaghetti. So a fairly blonde looking pasta with a rough looking texture as opposed to a yellow shiny smooth looking pasta imo is the one on the shelf to pick.
    I like the taste and mouthfeel of wholemeal pasta - is there a similar scale re colour / quality?
  • neanderthin
    neanderthin Posts: 10,261 Member
    claireychn074 wrote: »
    neanderthin wrote: »
    snowflake954 wrote: »
    Ah yes, I didn't mention Canada's production---sorry. However Canada's production still falls under North America. Just to be clear that the pasta that is being eaten in Italy is the same in North America, and Europe. There is no magic difference that I know of.

    No, no difference in the basic product, but the quality of the pasta being made has a very wide spectrum from very poorly made to artisanal brass cut. The easiest way to tell quality, and I'm talking hard pasta here, is color. The more yellow a pasta looks, the lower the quality and the lighter the higher the quality. The surface texture is another giveaway. If the pasta is perfectly smooth and shiny, kind of, then that is less desirable than a pasta that appears to have a very rough and dull surface, even spaghetti. So a fairly blonde looking pasta with a rough looking texture as opposed to a yellow shiny smooth looking pasta imo is the one on the shelf to pick.
    I like the taste and mouthfeel of wholemeal pasta - is there a similar scale re colour / quality?

    Good question. I'm personally not a fan of whole wheat pasta and for the same reasons why you like it, and not without trying, but it's been off my radar for decades and I'm not really familiar with the product. If I was to try whole wheat again I'd probably seek one from the brands that I know make some of the best regular pasta. That's all I got, sorry.
  • yirara
    yirara Posts: 9,984 Member
    Some more pasta fact: if you happen to live in the Netherlands or a couple of other countries where this is a thing: Bami noodles are just tagliatelle rebranded as bami, made in the same factory. Either might be cheaper where you live.

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