Dr. Darden,
curious to hear your opinion on the new food pyramid that was just released, pros and cons
thx, dan
There’s too much emphasis on proteins and fats – and not enough on carbohydrates. I always liked the four basic food groups from the 1960s.
5 Likes
I tend to like the Myplate…it appears more balanced
I feel like Stan Efferding solved the whole pyramid issue by just going Vertical instead.
3 Likes
Nothing like over-analyzing a simple subject …. go figure!
I’d be interested in hearing your simple take on nutrition.
My simple take on nutrition would not involve Sam Efferding.
Sorry if this offends in any way!
my views on diet align to a large degree with Dr. Darden.
In a nutshell, my views.
Learn to cook!
Eat what you got and like!
In season!
Eat when hungry!
My simple take on nutrition would not involve Sam Efferding.
Sorry if this offends in any way!
Not at all: I’m not even sure who that person is.
Learn to cook!
Eat what you got and like!
In season!
Eat when hungry!
I would be amazingly fat with this approach. But happy as well, I suppose.
2 Likes
Eat when hungry!
I would be amazingly fat with this approach
It’s amazing how little food is necessary to quell hunger, and when the food is premium due to preparation.
What specific preparation would that entail?
Knowledgeable cooking
Go on, please
Go on, please
The abundance of cooking technique/preparation knowledge is available to anyone who pursues such. It is inexcusable for anyone to eat poorly prepared food today, especially someone interested in improving their health/appearance.
Advice: I know it was not asked for!
Eat like a queen or king!
What specific techniques do you mean in this case?
fermentation is one technique
You told me to eat the things I like though…
I get the point you’re trying to make, but I really dislike this mindset.
3 Likes
I was saving tagging you for the grand reveal, but I’m delighted that you’re here.
Curious to hear your thoughts on how proper preparation makes food MORE satiating rather than the opposite effect: increasing palatability. Like, for me, if I eat canned chicken breast straight out of the can, I’m probably not going to eat much of it before I say “I don’t want any more”. But if I perfectly pan sear and butter baste it, I’m probably going to eat WAY more chicken breast than I really “need” to, to say nothing of how the butter is actually adding calories/fat to the meal that weren’t there before.
My wife, who isn’t the biggest red meat fan, shocked herself this week when she couldn’t stop eating the tri tip roast I made. After a sous vide bath for 5 hours and then a quick sear and a butter baste, it was suddenly VERY palatable.
3 Likes
Logic is often unpalatable due to choices taken away
I wrote: “Eat what you got and like!”
A personal lack of discipline to eat fermentation derived food is just that: a personal issue! Cheese, kefir, yogurt, pickles, kimchi, and sauerkraut are wonderful to eat. Perhaps something to endeavor for? YMMV! However, I quickly tire of the pointless banter!