Good food thread

Milktalk · Jul 29, 2017

K. I hav a keen interest in good food. I also love food. This thread is to share your wisdom on food. I'll start with this:

Raw foods: Raw means that the food has been "cold extracted". If heat is used to extract the food from the veg/fruit/ etc it destroys the gud enzymes and gud bacteria in that food, so raw is better when u can get.

Coconut oil. Extra virgin, organic, RAW. Great for u in so many ways. U can take 1 or 2 teaspoons a day- but I generally use it in cooking.

Raw milk. We're fortunate in Ireland that raw milk is legal- I kno it's illegal in the US

It's great for u and its lovely and creamy. Lots of good minerals etc.

Organic eggs: Organic eggs are great in so many ways. Anti-cancer aswell as many other healthy things. It's also bio-available (which means ur body has to do very little work to process it).

Butter- from grass-fed cows. It's gud in so many ways: antioxidant, good for cholesterol, Lauric acid (also found in coconut oil, really gud stuff), minerals, vitamins A, D, E, K2

Lemon juice (organic is so much better for u): I take about 1 lemon a day in water.

That's my 2 cents.
Feel free to share ur own food wisdom

CaptainGoat · Jul 29, 2017

My food wisdom. Eat food!

Lots of good eating food out there!
Some "Isn't great" but lots of food is good!

JosephsDreams · Jul 30, 2017

Lemons are anionic, and you need to consume the juice within a half hour for it to retain its benefits.

Also even raw and organic and fresh milk and butter, dont eat or drink it more then a few times a week.

wwjd_kilden · Jul 30, 2017

Weird fact: Virgin oil is no better than other oils when heated. Some chemical reaction takes place. Cannot remember it fully but you can google it.

buuut, I'm with CaptainGoat ; Eat good food!

JosephsDreams · Jul 30, 2017

Eat good food. Amen.
Sadly most people dont know what that is.
I spoke to someone yesterday with a boatload of health issues. I told him do not eat past 6/6:30pm, and if he must eat very light.
So he tells me he is going out and will be eating at around 9:30 to 10pm. And that since he has to eat light he will have fish.
Thats not eating light.
I told him have a plain raw veggie salad with only a little lemon and a little Olive oil as dressing.
Thats eating light.
My point: most people just do not know what good food is or what even a light meal is.

Good food is any food which puts minimal stress and wear and tear on the body with minimal energy used for digestion and with optimum absorbtion of innocuous nutrition.

Marymoobulldoze · Jul 30, 2017

Also did you know that now there's a difference between organic and gmo foods? Organic now can be gmo. Like Walmart... Look at there organic section. Look at the barcode.. it begins with an 8, which is gmo... And pure organic is supposed to be and will start with 9 in the barcode.. organic just means that they haven't sprayed for pesticides.. ommoo.. same thing with salmon.!!! The FDA states they don't have to label gmo salmon Because the DNA is so close..but not exact.. there's so much to learn when it comes to health.so so so so much

oldethennew · Jul 30, 2017

you're amazing, JD, if only people would heed and listen from a voice of experience...

ever notice how 'un-popular' voices of experience and learned wisdom are ignored?
I know, I made a funny, just for YOU!

Magenta · Jul 30, 2017

The difference (between GMO and "organic") is what each of these terms describe. The term organic is used to define how a product is grown. GMO and non GMO are adjectives that describe whether the product is genetically altered in some way. GMO stands for Genetically Modified Organism. An organism that is genetically modified can still be grown organically.

GMO plants have their genetic code changed in a way deemed beneficial by scientists, not by nature. Before 1997 the USDA Organiclabel did not specify whether or not the produce grown organically was non GMO or if GMO plants needed to be excluded from the definition of organic. Over the years the USDA has changed it’s stance.

The USDA government website states that,

USDA organic standards describe how farmers grow crops
and raise livestock and which materials they may use…

These standards cover the product from farm to table, including soil and
water quality, pest control, livestock practices, and rules for food additives.

Organic farms and processors:

Preserve natural resources and biodiversity
Support animal health and welfare
Provide access to the outdoors so that animals can exercise their natural behaviors
Only use approved materials
Do not use genetically modified ingredients
Receive annual onsite inspections
Separate organic food from non-organic food

These standards specifically state that USDA certified organic products are in fact non GMO products as well. This is not necessarily true for all organic standards and certainly has not been true at all times in the past.

According to NewHope360.com,

In 1997, the U.S. Department of Agriculture (USDA) released its draft National Organic Program rule. At this time, they proposed that organic allow the use of GMOs. This proposal was unacceptable to consumers, manufacturers, retailers, farmers, and basically anyone who had anything to do with organic.

The battle ended with consumers and farmers reigning victorious.

The final rule outlines that an organic operation has to document that it has not used GMOs and takes reasonable steps to avoid contact with GMOs. Whether a product is labeled “100% organic,” “certified organic” (with an allowance of 5% non-organic ingredients) or “made with organic” (a minimum of 70% organic ingredients), none of the ingredients are permitted to use genetic engineering.

That means in a “made with organic” cereal containing 70 percent organic ingredients, the remaining 30 percent non-organic ingredients cannot be produced from genetic engineering. Providers of non-organic ingredients being used in organic products, must also be able to provide proof that their ingredients are non GMO.

So the USDA Organic certification on a product is the government’s guarantee that these products will contain only non GMO ingredients. If you want to avoid GMO products and go only for the non GMO, then this is as sure of a bet as you can get at the grocery store. It Says It's USDA Organic? That Doesn't Mean It's Non GMO

tourist · Jul 30, 2017

Looking for a good Peanut Butter & Jelly sandwich recipe.

tourist · Jul 30, 2017

CaptainGoat said:

I'm trending towards a Big Mac, supersize fries and a strawberry shake with whip cream on top with a cherry.

Magenta · Jul 30, 2017

tourist said:

Depleted · Jul 31, 2017

tourist said:

There's your problem right there! "Jelly!" It blobs in intermittent spaces over the peanut butter. And, if you dare put it directly on the bread, you'll probably ripe the bread trying to spread it evenly.

There is an answer to the problem -- jam! True, the fruit in the jam doesn't spread evenly, but the jam itself is more conducive to spreading. It does flow across the bread evenly.

So, here's the secret to a great PB & J sandwich.

1. Toast the bread. This makes the peanut butter do what butter is supposed to do -- melt a little. With that the peanut oil penetrates into the bread a little and yet toasted bread doesn't get soggy easily.

2. Peanut butter on right after you pull the toast out. Make sure to spread it as far to the edges as possible, to get that peanuty goodness in ever bite. Best to add a little raise to the edge of the peanut butter, so the jam is in something like a crust -- unable to slide out without a bit of effort. And do NOT be stingy on the peanut butter, because it's protein and oil, two food groups needed every day.

3. On top of the peanut spoon in a hefty tablespoon of jam. (Fill a tablespoon overflowing, but wait for the flow to end before taking it to the bread and peanut butter.) Dump it right in the middle of the PB, and tenderly spread it around. Try and make fruit chunks (fruit, also an essential food group, and the starch comes from the bread, so that caps every necessary food group), evenly distribute, but don't get so caught up in it that you wreck the toast. Any bare spots left? If so, scoop more on, and spread again.

4. Add other piece of toast for the top.

5. Keep plate near chin when eating to catch any jam that slides off the other side when biting into it.

6. Eat it all. Do not worry about anything that falls out. Enjoy the experience.

7. Lick the plate when done.

Now THAT's a recipe worth following.

Depleted · Jul 31, 2017

tourist said:

MickyD's does whip cream and cherries on top? Man! The stuff I miss now that I can't eat junk food. lol

oldethennew · Jul 31, 2017

Great Post, Magenta, thanks for the info...
but, as you very well know, take everything that you read - with a grain of salt'...

hub and I make our own PEANUT BUTTER = it is one of the easiest things in the
world to make, and also you can make it according to your standards, your likes
of taste and flavor and consistancy../

oldethennew · Jul 31, 2017

Depleted said:

There's your problem right there! "Jelly!" It blobs in intermittent spaces over the peanut butter. And, if you dare put it directly on the bread, you'll probably ripe the bread trying to spread it evenly.

There is an answer to the problem -- jam! True, the fruit in the jam doesn't spread evenly, but the jam itself is more conducive to spreading. It does flow across the bread evenly.

So, here's the secret to a great PB & J sandwich.

1. Toast the bread. This makes the peanut butter do what butter is supposed to do -- melt a little. With that the peanut oil penetrates into the bread a little and yet toasted bread doesn't get soggy easily.

2. Peanut butter on right after you pull the toast out. Make sure to spread it as far to the edges as possible, to get that peanuty goodness in ever bite. Best to add a little raise to the edge of the peanut butter, so the jam is in something like a crust -- unable to slide out without a bit of effort. And do NOT be stingy on the peanut butter, because it's protein and oil, two food groups needed every day.

3. On top of the peanut spoon in a hefty tablespoon of jam. (Fill a tablespoon overflowing, but wait for the flow to end before taking it to the bread and peanut butter.) Dump it right in the middle of the PB, and tenderly spread it around. Try and make fruit chunks (fruit, also an essential food group, and the starch comes from the bread, so that caps every necessary food group), evenly distribute, but don't get so caught up in it that you wreck the toast. Any bare spots left? If so, scoop more on, and spread again.

4. Add other piece of toast for the top.

5. Keep plate near chin when eating to catch any jam that slides off the other side when biting into it.

6. Eat it all. Do not worry about anything that falls out. Enjoy the experience.

7. Lick the plate when done.

Now THAT's a recipe worth following.

================================================
now we don't have to 'wonder-why' you gained those lbs. back!

Depleted · Jul 31, 2017

oldethennew said:

No gallbladder, so the only thing I use peanut butter for is to bait mouse traps.

Memories only.

Depleted · Jul 31, 2017

oldethennew said:

One of the reason hubby stopped making peanut butter was because he used more oil than manufacturers do. Had to or couldn't get the nuts to get beyond the pieces stage. How do you make it without so much oil?

oldethennew · Jul 31, 2017

HAY, Lynn,

first of all, you have to 'grind' your nuts in a good 'food-processor', and then,
use your HONEY and Organic Olive OIL, or Coconut Oil, for the consistency that you like'...
some times we add 'pure, organic, cinnamon', it is an amazing 'anti-infla.'...

Milktalk · Jul 31, 2017

nice one olde- i may make some coconut oil peanut butter sometime

oldethennew said:

oldethennew · Jul 31, 2017

if you call us olde one more time, we're going to spank you!

Good food thread

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