LAW_714

I saw a comedian once say that it tasted like ball sweat.

Fish oil supplements (Omega 3) can perhaps help a little. You can also use Morton's Salt Substitute (which is a potassium salt rather than the usual sodium salt) to increase your potassium intake ( http://www.mortonsalt.com/for-your-home/culinary-salts/food-salts/5/morton-salt-substitute/ )

It is possible for there to be actual aberrant medical issues. That said, it isn't common and for most people this isn't a factor. Not really. Sedentary vs. active? Matters. Whether you're eating beyond what you're using matters. Whether you've managed to eat your way into metabolic syndrome where you've made your body…

I know, right? LOL

I try whenever I can to make some extra protein with dinner so as to have leftover chicken, fish, or other meat to add to lunch. I then round that out by adding something to it. Sometimes it's cottage cheese and fruit. Sometimes it's unsweetened Fage yogurt and fruit. I sometimes make make several days worth of 'sides' to…

Try adding grated celery and grated fennel bulb to that. It's a great combo.

Pork chop, baked sweet potato w/ chili powder and sour cream, collards w/ balsamic vinegar, and tarragon-tomato-watermelon salad.

After salt and pepper? Alessi's White Balsamic Vinegar. I use that all the time. After that, I think I may use fresh thyme the most (luckily it grows year round in my area). Though I also grow (and regularly use) basil, tarragon, fennel, shallots, garlic and mint. And regularly use paprika, chili powder, curry, and…

Maybe it does go back to what you grew up eating and are used to? What we know is what we default to? I grew up in a family where three vegetables were considered to be a meal. (Meat was desired but optional) My paternal grandfather was a farmer and my maternal grandfather had a 2 acre vegetable garden. My mother was (and…

I guess I'm curious. If you don't eat fruit and vegetables what do you eat? Is it just meat, bread, and pasta? Pasta and cheese? Meat and cheese?

Certainly the last part is true. Most days I have no problem staying below the sodium number. Today I ate a deli turkey sandwich and immediately went over at lunch even though I was at that point still less than half my calorie intake.

I actually did yesterday. I was shocked! (I don't structure my food around the sugar number. I avoid added sugar as a general rule, so my 'sugar' is coming from fruit, vegetables, and some dairy. Plus, I stay below my carb number. Even with all of that, it's rare that I stay below the sugar number listed. When I do it…

I never buy peaches except when they're in season in my state and available locally. Chilton County peaches are still great peaches. I totally agree with you about supermarket peaches though. They are hard, usually dry, and frequently close to flavorless.

Joy of Cooking (because it explains why things are done the way that they are done. I like having that information because then I know what can -- and cannot -- be altered in a recipe. It's the same reason I like the old Food Network show "Good Eats") I also like Frank Stitt's Southern Table (because I'm Southern and he's…

This. There's nuance and hormones and biochemistry to consider. But boil it all down, and the above is true.

Calorie counting works. And if you're working out with a lot of aerobic activity, you need carbs. If on the other hand you have insulin resistance and a more sedentary lifestyle, Atkins may be helpful. Plus, high protein diets often lead to self-limiting calorie intake because you may feel less hungry. It sucks to always…

It's one of those things that there haven't been many independent studies on. It has zero calories. It has sodium. It's sweet. It has artificial sweetners. After that, your best guess is as good as anyone elses. There simply isn't a whole lot of independent research data on these trademarked products. So it's a case of…

They really like bananas. There are about a dozen there (and they turn black really fast!)

Wouldn't they be both: relative in terms of caloric load and relative in terms of proportions to one another? It doesn't have to be a case of solely one or the other. And with the way it's set up as a question in the title, wouldn't it also, implicitly, be Japan relative to wherever you're comparing it to?

Little Debbie's 'look' like health food? Tasty? Sure. A great source of nutrients? Not so much. And granola isn't by default 'healthy' either (and not always tasty. Though I do love some Big Sky Granola). Read labels. You learn lots of things that way.

Was I 'required' to? (And was I wrong and it's NOT portion sizes and food choices? Are they supposedly magic?) ETA: Looked at article. It's a bunch of pictures taken in grocery stores. That's not exactly statistical breakdown of relative consumption of items. That's pictures in a grocery store showing that -- duh -- food…

It's not a mystery, really. - They traditionally eat a lot of fish and rice. - They don't eat a lot of wheat, bread, or sugar. - They have smaller portion sizes. There's your answer. (Though statistically, with the rise of sugared drinks in the country, the average weight has been rising... just like everywhere else).

White sugar is refined and washed/bleached so that everything is removed but the sugar crystal, making it white. (confectioner's sugar is white sugar that has been ground into an even more fine powder). Brown sugar is white sugar with molasses added back to it. Molasses is basically condensed unrefined sugar in liquid…

For your amusement: http://www.colbertnation.com/the-colbert-report-videos/426875/june-05-2013/monsanto-s-modified-wheat +++++++++++++++++++ Same here. (Plus leftovers for lunch). I don't do anything particularly out of the norm. For example, dinner last night was baked chicken with roasted squash+zuchini+onions with…

I read the book and found it generally interesting. There were things about the development of our recent strains of wheat that I did not know. But, personally, I haven't experienced any noticeable problems with wheat. I don't think I'm particularly reactive to it. For myself, I don't find it to be quite as big of an issue…

This has been my choice too. Use less pasta but more veggies to achieve the same net volume (but fewer carbs). I've also chosen to consider pasta a side rather than the bulk of a meal.

I do a combo of fresh fruit mixed w/ 1 tbs unsweetened greek yogurt (or sour cream) + 1 tbs of Lifeway's Original Tart Frozen Kefir. The frozen kefir brings the cold. The greek yogurt or the sour cream brings the mouth feel (but without the sugar) and the fresh fruit brings the flavor and most of the sweetness.

The truth is, the scientists who study these things often disagree. (Some more than others, some less. And on some rare occasions a couple even change their minds about stuff. ) If there were universal consensus, there wouldn't be more studies, or studies wouldn't be reviewed by others, or there wouldn't be differing…

Things that have a nice crispy fry on them, fry better with a spritz of sugar. McDonald's French fries do this. Grilling isn't any different in that regard, actually. Browning works better with a little sugar/starch. To have thos nice grill marks, there's probably a little sugar involved in there somewhere (not necessary,…

Huh. I can't imagine why I would want those two things to go together.