Healthy Diet and Ultra Processed Foods

Funny how it’s different for individuals, I use to have 3-4 teaspoons of sugar in tea and coffee. I moved in with an old couple when I was 18 who never bought sugar so I learnt to drink both without, I found both tasted much better without the sugar.

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I always had 2 sugars in tea or coffee. When I started work I ended up in drafting meetings with about 20 people around the table and if you waited for the milk and sugar to reach you the hot drink became tepid. So I learned to drink without sugar and it tasted so much better. I also learned to drink it without milk but though the sugar has gone for good, I still to this day prefer to have milk in - the whole milk with 3.8% fat; I don’t understand the allure of anything skimmed.

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If one has gone vegetarian/vegan and supplanted their diet with lots of almonds and spinach and various other plant foods and still feel like sh*t, best to do a bit of research on oxalates, esp if one has any leaky gut or candida issues.

As far as gluten, I was gluten free for many years, though it turned out, after some mast cell response testing, it’s actually corn (and all the nefarious made from corn derivates like citric acid, dextrose and xanthan gum) that was doing me the most harm and causing my daily migraines. Unfortunately it’s used in almost everything here in the US, so have to be careful. That’s not to say my local bakery croissant habit hasn’t gone a bit off the rails as of late, lol. Moderation in everything.

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When you’ve given up drinking, there’s nothing like cracking open a can of draft Guinness when your wife and kids are out on a Friday night at the local music festival. :loud_sound::notes::drum::beer:

Nice!

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image

Your not allowed to eat it.
Why ?

Cause it’s :cheese:

The milk should be fed to calves, not people.

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It’s Nacho cheese. Say it aloud.

I make Sourdough bread because a big culprit is fast acting yeast used is modern bread making. I do however buy 16kg bags of wholemeal flour and strong bread flour from Shipton Mill. These tend to be selected for their baking qualities.

Sourdough is quite easy to make by hand. I start with refreshing the starter from a small amount set aside from the previous session. It just a matter of adding 100 gm of water and wholemeal flour. At about that time (9am) I weigh out 300gm of wholemeal 600 strong white and add 610gm of water. These are roughly mixed and water allowed be absorbed. About 4hr later I add a further 100gm or so of water and an hour later the leven having set aside about 30-35gm for the next time stored in the fridge. Maybe a hour later the 18gm of fine salt. Maybe an hour later the first of three stretch and folds rotating the bowl 90 degrees on each of 4 turns of the bowl. Then divide in two and put in tins. The temp is maintained about 23c throughout and after a further hour the tins are put in the fridge overnight for 1 hr bake in the morning at 190c in fan oven.

Yummy

Phil

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I also understand that spelt wheat…is far more digestible and is less likely to induce gluten issues…do you use this?

Waitrose sourdough is made with Shipton Mill flour.

Do you use any water/steam in your oven to,hopefully,improve crust?

Is food intolerance a recent phenomena caused by other circumstances?

As a kid I was often terribly hungry and would eat just about anything.
Bread and jam sandwiches. Vegetables. Fruit if it was a sour scrumped apple. I remember plums did give me spots that were treated with calamine lotion. A cure for all skin ills.
‘ You’d eat Shixt if it was sugared’ said mum.
We were all the same but seemed to be healthy,adventurous kids deeply involved in mischievous pursuits. Allergies seemed unknown but probably wouldn’t have been treated anyways.

I can only detect an intolerance to ibuprofen.

I would say it’s probably more of a recent discovery. Pretty sure my migraines since three (59 now) could have been dealt with properly if their had been the knowledge we have now - instead my mother dragged me to eye doctors and did zilch about my diet (not that I would have necessarily wanted to comply).

I was also fed antibiotics as a tween/teen to deal with bad acne, which stripped my gut and has most likely led to a host of issues since then. Overuse of antibiotics in the last few decades is a huge part of the problem we see now, imo. Not to mention the overall poor quality of food in the US (having just been in Barcelona last week, the quality, and price, of food in the EU is much, much better). Most scientist now believe our health starts and ends with the health of the gut. This just wasn’t as widely considered in the past.

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Not this year. It’s your choice if you make your own.

I should have added that the starter was made from Shipton stoneground organic whole meal. It’s daily refreshes of 100gm flour to 70gm water. Refresh taking 25gm of previous to same ratio (100/70).

I use the Sourdough School book. The missing stuff is knowing how the starter/leaven and the gluten development is progressing. The 24 hours of development causes the flour to breakdown properly which should make the bread more digestible.

Phil

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You can use a Dutch Oven which is really just a cast iron vessel with lid which holds the heat and water vapour better.

Phil

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