Food I Eat Again

The last one I wrote about food is not that long time ago. I have some carrots I bought when I had the juicer back in November. The end date on the bag pf carrots is Nov 26th. It still looks lovely carrot colour and all, but got the roots and shoots growing. Still sealed in the bag. What shall I do? Any comments valuable.....

Then I found this article now I am reading while I blog it. Hmmm... I will give you the link someother time ....now read me rant without prejudice.

"No. Cholesterol in the diet is actually only very mildly related to cholesterol in the blood. It was a -- that was a scientific error, basically. We were sold a bill of goods that we should really worry about the cholesterol in our food, basically because cholesterol is one of the few things we could measure that was linked to heart disease, so there was this kind of obsessive focus on cholesterol. But, you know, the egg has been rehabilitated. You know, the egg is very high in cholesterol, and now we're told it's actually a perfectly good, healthy food. So there's only a very tangential relationship between the cholesterol you eat and the cholesterol levels in your blood."

The corporate world dirty works gets redults but always get found out. The time, we the punters find these things out, should be shorter... I think its getting longer. Now I understand why??? The amount of jargon the custumer has to learn before we go shopping init? Before 1980s I never heard about Cholesterol, then everyone started going crazy about it. Now this guy is telling us; eggs got lots of the stuff but it is not bad to eat eggs, as a matter of fact it is rather good for you. You see what I mean?

Do we in UK fuck up the food like Oats is oats porage or not. Take a very simple product and and some ingrediant which sounds very complex but rather simple and vitamins and stuff which sounds impressive and sell it at a premium price. Now why didn't I think of that. Bloody Americans are full of it init? And they polute us as well.

".......level of further complication gives you some intellectual property, a product no one else has, and the ability to charge a whole lot more for these very cheap raw ingredients. And as you make the food more complicated, you need all these chemicals to make it last, to make it taste good, to make -- and because, you know, food really isn't designed to last a year on the shelf in a supermarket. "

Hmmm that is better put than me trying to do it. Never mind I will learn. It is not easy to get the flow of my writing. It is there then it is gone. Like me!

Eating food is a bit of a science in our society init? You cannot eat this, you must eat this even though it tastes revolting to you. There are so many terms like nutritious values, Cholesterol levels, Antioxidents, and then there is no value in it we call them roughage; a term which was coined in 1883 but literarily used in 1927.

Have you heatd about Cotton Seed Oil?

"Cottonseed oil is a vegetable oil extracted from the seeds of the cotton plant after the cotton lint has been removed. It must be refined to remove gossypol, a naturally occurring toxin that protects the cotton plant from insect damage. Unrefined cottonseed oil is therefore sometimes used as a pesticide."

And people eat it. Why? Because Cotton Seed Oil has No Cholesterol and trans fatty acids. Fatty acids are not all bad for you. All but two fatty acid, a humman body needs, can be produced by the human body. These two, linoleic acid (LA) and alpha-linolenic acid (ALA), are widely distributed in plant oils. Now that is the reason for it. Cotton Seed Oil contains linoleic acid (49-58%). Hmmm.... I don't think I am interested getting pesticides in me just to get some oil which I can get from other sources, safflower oil (78%), poppy seed oil (70%), walnut oil, grass fed cow milk, olive oil, palm oil, sunflower oil, soybean, lard, coconut oil, egg yolks (16%), spirulina, peanut oil, okra, rice bran oil, wheat germ oil, grape seed oil, macadamia oil, pistachio oil, sesame oil, and the CS oil is GM.

Now what is the big difference between Butter And Margerine? A good definition of butter I found in Wikipedia:

"Butter is a dairy product made by churning fresh or fermented cream or milk. Butter is used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying. Butter consists of butterfat surrounding minuscule droplets consisting mostly of water and milk proteins. The most common form of butter is made from cows' milk, but it can also be made from the milk of other mammals, including sheep, goats, buffalo, and yaks. Salt, flavorings, or preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat. When refrigerated, butter remains a solid, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32–35 °C (90–95 °F). The density of butter is 911 kg/m3.[1] Butter generally has a pale yellow color, but varies from deep yellow to nearly white. The color of the butter depends on the animal's feed and is commonly manipulated with food colorings in the commercial manufacturing process, most commonly annatto or carotene."

Too much fat.... Yeah that is the slogan. But after years and years of boffins telling us what to eat we still are gert fat and getting fatter.


If you cannot find the links in this blog, I have majority of them filed, Email me!