Beef…it’s what’s for dinner.
Breast milk.
[quote]DeadRamones wrote:
Milk is ideal for babies & kids. Almost all adults start to lower production of the enzyme to digest lactose as they age. Honestly I don’t think there really is much nutrients in milk even raw.
We all Know you won’t be able to get every thing from 1 food. I’m pretty sure I read a while ago (Maybe one of the Bowden video) that Egg & Kale pack the most nutritional punch per serving. [/quote]
Have you tried raw milk? It’s actually really easy to digest, and this is coming from someone who’s quite lactose intolerant. Raw milk itself contains lactase, but the enzymes in milk, as well as many other ingredients, are destroyed during pasteurization.
[quote]Yolked Up wrote:
DeadRamones wrote:
Milk is ideal for babies & kids. Almost all adults start to lower production of the enzyme to digest lactose as they age. Honestly I don’t think there really is much nutrients in milk even raw.
We all Know you won’t be able to get every thing from 1 food. I’m pretty sure I read a while ago (Maybe one of the Bowden video) that Egg & Kale pack the most nutritional punch per serving.
Have you tried raw milk? It’s actually really easy to digest, and this is coming from someone who’s quite lactose intolerant. Raw milk itself contains lactase, but the enzymes in milk, as well as many other ingredients, are destroyed during pasteurization.[/quote]
Have you ever tried un-pasteurized cream? Or un-pasteurized cheese? Holy shit it’s SO good. I also think raw milk is the bomb, very satisfying and easy on the stomach.
Yes, I’ve tried raw milk,yogurt & raw milk cheese, Un-homogenized dairy, & I’ve had regular pasteurized dairy. I’m not knocking on the taste. I love dairy! Raw milk definitely blow pasteurized milk out the water. I just don’t think there is much nutrients in milk, especially compared to egg or Kale.
Kale is fine as a green being added into a diet that gets the great majority of other things. But it would not be suitable as a primary source of nutrition. Among the most basic of reasons is simply having very little nutritive value in terms of calories.
To get just 2000 calories a day, you’d need 55 cups per day of kale. Even if you have 9 meals per day, that would be hard to do.
So far as opinions on things such as whether milk has much nutrients or not, these things are easily looked up. My above characterization of it was correct.
[quote]MaximusB wrote:
Yolked Up wrote:
DeadRamones wrote:
Milk is ideal for babies & kids. Almost all adults start to lower production of the enzyme to digest lactose as they age. Honestly I don’t think there really is much nutrients in milk even raw.
We all Know you won’t be able to get every thing from 1 food. I’m pretty sure I read a while ago (Maybe one of the Bowden video) that Egg & Kale pack the most nutritional punch per serving.
Have you tried raw milk? It’s actually really easy to digest, and this is coming from someone who’s quite lactose intolerant. Raw milk itself contains lactase, but the enzymes in milk, as well as many other ingredients, are destroyed during pasteurization.
Have you ever tried un-pasteurized cream? Or un-pasteurized cheese? Holy shit it’s SO good. I also think raw milk is the bomb, very satisfying and easy on the stomach.[/quote]
Yeah it is good stuff and imo tastes SOO much better than the pasteurized varieties. It’s a shame they don’t sell this stuff in mainstream stores anymore.
spirulina?
Many anthropologists and researchers studying the pre-Columbian Mesoamerican Aztec, Mayan and Olmec peoples have concluded that many of these peoples cultivated Spirulina Algae as a food staple that comprised up to and sometimes more than 50% of their caloric intake. When you consider that Spirulina Algae is 60% or more protein and containing many other essential nutrients, Spirulina was a complete food for many of these peoples. For a 180 pound man consuming 2000 calories per day and with 50% of his caloric intake in Spirulina Algae would be more than 250 grams of Spirulina Algae Powder per day at about 3.9 calories per gram.
Yeah but where are they now?!?!?
(j/k)
[quote]waylanderxx wrote:
Breast milk.[/quote]
*Cambodian breast milk.
Komodo dragon meat. DO NOT EAT THE SKIN.
[quote]NZ RABBIT wrote:
spirulina?
Many anthropologists and researchers studying the pre-Columbian Mesoamerican Aztec, Mayan and Olmec peoples have concluded that many of these peoples cultivated Spirulina Algae as a food staple that comprised up to and sometimes more than 50% of their caloric intake. When you consider that Spirulina Algae is 60% or more protein and containing many other essential nutrients, Spirulina was a complete food for many of these peoples. For a 180 pound man consuming 2000 calories per day and with 50% of his caloric intake in Spirulina Algae would be more than 250 grams of Spirulina Algae Powder per day at about 3.9 calories per gram.
[/quote]
I’ve read that the analogues found in spirulina can compete with B12 and inhibit metabolism? Well that’s what I read and that’s why I stopped taking this stuff.
Bill, I was curious to know if you knew whether cooking with spices killed any supposed medicinal or antioxidant effect? Does the heat have any effect on the benefit (true or not) of spices?
pussy
[quote]Yolked Up wrote:
MaximusB wrote:
Yolked Up wrote:
DeadRamones wrote:
Milk is ideal for babies & kids. Almost all adults start to lower production of the enzyme to digest lactose as they age. Honestly I don’t think there really is much nutrients in milk even raw.
We all Know you won’t be able to get every thing from 1 food. I’m pretty sure I read a while ago (Maybe one of the Bowden video) that Egg & Kale pack the most nutritional punch per serving.
Have you tried raw milk? It’s actually really easy to digest, and this is coming from someone who’s quite lactose intolerant. Raw milk itself contains lactase, but the enzymes in milk, as well as many other ingredients, are destroyed during pasteurization.
Have you ever tried un-pasteurized cream? Or un-pasteurized cheese? Holy shit it’s SO good. I also think raw milk is the bomb, very satisfying and easy on the stomach.
Yeah it is good stuff and imo tastes SOO much better than the pasteurized varieties. It’s a shame they don’t sell this stuff in mainstream stores anymore.[/quote]
Agreed,
I tried it for the first time in Paris 6 months ago and I found it to be PHENOMENAL. Very satisfying and left me full while not actually eating much overall food. I also wish it was available here.
[quote]MaximusB wrote:
Bill, I was curious to know if you knew whether cooking with spices killed any supposed medicinal or antioxidant effect? Does the heat have any effect on the benefit (true or not) of spices? [/quote]
I don’t know specifics on this.
Speaking in general, over a wide range of compounds, the answer would usually be no.
But there could well be specific cases of a useful compound found in a spice which is unstable to boiling temperature for the number of minutes used in cooking. If considering the very wide variety of things out there, there probably is at least one such example, though I wouldn’t know what.
WAFFLES.
I really hate it when people label anything (noun) as good or bad. A thing cannot be good or bad, only uses of it can be. Most things can be used in both good and bad ways.
Is radioactive material bad? No, itâ??s good when in a reactor, but potentially bad to swim in.
Is a knife bad? No. It can be used to collect or prepare food (good), or to rob somebody (bad).
This goes double for dietary issues. Everyone tries to label individual foods as good or bad. Itâ??s almost always untrue.
An orange is good right? NO! Appropriate consumption can be good. But they were interviewing one of those morbidly obese guys on the TLC shows who only ate oranges, and couldnâ??t figure out why he was fat. Not to mention some of the recent articles here discussing the impact of fructose.
Cokes are bad right? What about after a workout? What if you drink one on a road trip to stay awake while driving? Iâ??d say it was good for your health.
No thing is bad or good. Itâ??s bad logic to label it as such.
Acai has one of the highest ORAC ratings.
[quote]Bill Roberts wrote:
MaximusB wrote:
Bill, I was curious to know if you knew whether cooking with spices killed any supposed medicinal or antioxidant effect? Does the heat have any effect on the benefit (true or not) of spices?
I don’t know specifics on this.
Speaking in general, over a wide range of compounds, the answer would usually be no.
But there could well be specific cases of a useful compound found in a spice which is unstable to boiling temperature for the number of minutes used in cooking. If considering the very wide variety of things out there, there probably is at least one such example, though I wouldn’t know what.
[/quote]
Thank you for your input, I know I can add them on after the cokking process for flavor, but sometimes I like to marinade things with spices and was just curious if cooking them made them inert.