dleithaus Member

Original Windex or the yellow Multi-surface stuff? I think the original formula is more natural and organic.

Cross posted by me in a post about artificial sweeteners...tired of people thinking that just because something comes from a plant originally it is *also hate these following terms* "natural" and "organic".... huh. Suspect a flame is about to be lit. not sure why people think that Stevia is called "natural". It is an…

not sure why people think that Stevia is called "natural". It is an extract of a plant. Does that make it natural? It is a highly processed material. This is stevia..... The diterpene known as Steviol is the aglycone of stevia's sweet glycosides, which are constructed by replacing steviol's carboxyl hydrogen atom (at the…

I break 20 mg Simvastatin in half.

The composition of the carbohydrates we eat, and how our bodies respond to those carbohydrates is a primary point of inflammatory response concerns. Poorly regulated insulin response (and there is a spectrum of response in humans related to genetics and controllable individual factors) plays a key role in occlusive heart…

Now let's talk about acrylamides! Look em up if you dare. (beyond the wiki bit below.... ) There is a lot of information out there. They are in all foods that are browned, toasted, fried, bbq'd (NO! :sad: ) as a result of Maillard reactions. Relatively simple carbohydrates turn into hundreds and thousands of chemicals...…

The FDA is not lying, they just do not want to get into the conversation that has persisted for decades based on poor research. Cholesterol is in plagues in the arteries as a result of an inflammatory response. It is not there because we have it in our diet, or even that each of our bodies makes a certain amount for proper…

Then there are the naturally occurring toxins that are in normal foods we may (or may not) consume. This is the short list, it does not even begin to talk about naturally occurring microorganisms that can make us very sick. Many of these you are probably familiar with... but I hope you do not think that eating beans,…

Sure! I am having fun seeing what I can find out.

If beans (dried varieties including great northern, pinto, and kidney beans) had a compositional label: Water, Oligosaccharides, Protein (Tryptophan, Threonine, Isoleucine, Leucine, Lysine, Methionine, Cystine, Phenylalanine, Tyrosine, Valine, Arginine, Histidine, Alanine, Aspartic acid, Glutamic acid, Glycine, Proline,…

Got beef? If beef had a compositional label it would read like this: Water, Protein (Arginine, Histidine, Isoleucine, Leucine, Lysine, Threonine, Phenylalanine, Tryptophan, Tyrosine, Valine, Methionine), Fat (Palmitic acid, Stearic acid, Myristic acid, Oleic acid, Palmitoleic acid, Linoleic acid, Linolenic acid,…

way too much time on my hands... but learning a lot. the more you know, the better it tastes?

If corn had a compositional label it would read like this: Water, fructose, glucose, cellulose, mixed oligosaccharides, fatty acids (palmitic acid, stearic acid, arachidic acid, oleic acid, omega-6 linoleic acid, omega-3 alpha-linolenic acid), Protein (Tryptophan, Threonine, Isoleucine, Leucine, Lysine, Methionine,…

If spinach had a compositional label it would read like this: Water, chlorophyll, cellulose, oligosaccharides, Alpha Lipoic Acid, Zeaxanthin, Lutein, omega-3, 6,9 fatty acids, beta carotene, calcium, copper, manganese, phosphorous, potassium, selenium, sodium, zinc, magnesium, Glutathione, Co-Enzyme Q10, betaine, oxalic…

If a peanut had a compositional label, it would read like this: Water, Fatty Acids (Palmitic acid, Stearic acid, Oleic acid, Linolic acid, Linoleic acid), oligosaccharides, sucrose, glucosamine, stachose, raffinose, glucose, fructose, inositol, cellulose, albumines (water-soluble protein fraction), globulines (salt-soluble…

If an egg had a compositional label, it would read like this: Fatty Acids (MYRISTIC, PALMITIC, STEARIC, PALMITOLEIC, OLEIC, EICOSENOIC, LINOLEIC, LINOLINIC, MOROCTIC, ARACHODPNIC, TIMNODONIC (EPA), DOCOSAHEXAENOIC), cholesterol, Phosvitins (phosphorylated proteins), Lipovitellins, (noncovalently bound lipid, most being…

If milk had a compositional label, it would read like this: Water, casein and whey (Tryptophan, Threonine, Isoleucine, Leucine, Lysine, Valine, Arginine, Methionine+Cystine, Phenylalanine+Tyrosine, ß-lactoglobulin, 20% α-lactalbumin, blood serum albumin, immunoglobulins, lactoferrin, transferring, glycomacropeptide,…

Food of the day, Green Beans. If Green Beans had a compositional label it would read like this: Water, silicon, calcium, magnesium, copper, manganese, potassium, iron, lutein, beta-carotene, violaxanthin, neoxanthin chlorophyll, quercetin, kaemferol, catechins, epicatechins, procyanidins, phenolic acids, omega-3 fatty acid…

If an apple had a compositional label it would contain: Water, Glucose, Fructose, Sucrose, mixed polysaccharides, sorbitol, Palmitic acid, Stearic acid, Oleic acid, Linolic acid, Linoleic acid, Malic acid, Citric acid, Oxalic acid, Salicylic acid, Purines, Arginine, Histidine, Isoleucine, Leucine, Lysine, Methionine,…

Food of the day, if an avocado had a compositional label: Fat (linoleic fatty acid, alpha linolenic acid, mixed sterols), water, D-Mannoketoheptose, polysaccharides, Sodium carbonate, potassium chloride, potassium carbonate, magnesium carbonate, and calcium carbonate, manganese, mixed phosphate compounds, copper, selenium,…

Here is another one.... Yeah, if you cannot pronounce stop eating it! You will lose weight quickly--no doubt... then die! If butter had a compositional label on it, these would be the ingredients: Butter: Butterfat composed of butyric fatty acid, caproic fatty acid, caprylic fatty acid, capric fatty acid, lauric fatty…

If an orange had a real composition label, it would say this... Water, glucose, fructose, galactose, phenolic glycosides, 6-deoxyaldohexoses (fuctose and rhamnose), saccharose, galacturonans, (1-4) linked D-galactopiranuronic acid, pectin, pectinic acids, polygalacturonic acids, pectinestarase, Citric Acid, L-Malic Acid,…

To add more confusion, and my pet peeve from a chemical standpoint, fats have been classified into a couple of major categories without regard to actual composition. Here is nice explanation of what I am referring to... http://www.scientificpsychic.com/fitness/fattyacids.html and this on page three ...."Saturated Fats For…

I have to exercise an additional 20 minutes to afford a Big Foot Barleywine at 375 calories, just about as much as for a whole *big* bottle of Chimay at 440+ calories, but not as bad as a Deschutes Abyss...(can't even find that one...just know it is huge).... another MFP beer lover came up with this bit: BEER CALORIE…

Stick with liquors... vodka, whiskey, gin, etc. Basically any distilled spirit without added sugars. Stay away from high calorie mixers, including juice. Always measure. Avoid the munchies!

While the vinegar myth came before the actual evidence to support a mechanism of action, a number of publications on the glycemic load have noted this research. The evidence suggests that the consumption of an acid, like vinegar, with a meal containing carbohydrates has an effect of moderating the rise of blood sugar…

Three 12 oz diet sodas per day, typically Coke Zero or Ginger Ale. Sometimes mixed with bourbon .... I count the alcohol!

Study on "Eating Nuts Daily...." http://www.sciencedaily.com/releases/2011/07/110712094201.htm "In the research, published online by the journal Diabetes Care, a team of researchers led by Dr. David Jenkins (University of Toronto Department of Nutritional Sciences; St. Michael's Hospital Risk Factor Modification Centre)…

The biggest problem with a low carb diet is just that.. it is a diet. It is not sustainable as a lifetime diet, nor was it ever recommended as such.. indeed long term extreme low carb diets are not good for you; they are for quick weight loss. If you lose weight quickly, not only has your body not learned what it needs to…

TRUE. For the majority of the population, dietary cholesterol has little to no effect on actual measured blood lipid concentrations. A number of references and studies support this fact. Here is a link to a summary from Harvard. http://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/fats-full-story/