rolling nutrition nazis 2011

btw made this and my breath is on fire! haw.

ohmigod that looks amazing. I would totally make. maybe I'll start cooking for myself again.

also I never got the big deal w/r/t garlic and body odor. maybe I just don't notice it when I reek of garlic. is that something you notice, when your BO starts to smell like garlic? \o_O/

i notice weird body odor with curry

my hands smell funny after eating curry but I dunno how long that lasts for

I used to notice that my sweat was, uh, not good the day after eating spring onions. Not oniony, just a strong chemical smell, almost petrol-ish. </tmi>

Haven't noticed it lately, but maybe that is because I no longer convince myself to use more than one spring onion per recipe in an always futile attempt to get through the bunch before they start to look droopy.

(have a feeling they are "scallions" to Americans but might be imagining that since there are regions of the UK where "scallion" is probably dominant)

maybe the key is to load up on garlic and curry in winter when you don't sweat

they call them both here but spring onions (whenever i buy them and they are named that) seem to be much larger

i've never had garlic affect my body odor that i'm aware of, but my breath...

xps yeah grains are a pretty high-calorie way to get fiber

xp lol it's a chinese custom to eat raw garlic with DUMPLINGS! so I've been doing that when I'm having DUMPLINGS!, why, because DUMPLINGS! are delicious and everybody should eat DUMPLINGS!

the thing is, if you don't get your calories from grains then where else are you supposed to get your calories from??

meat, beans, nuts, vegetables, fruit, and dairy

Beans are pretty ideal.

Speaking of which, Turkish Lentil Spinach Soup from the Sundays at M00sewood tonight, and it gets 4 thumbs up.

Simmer 1 cup lentils in 5 cups stock (or water + tsp salt), covered for 40 minutes. Meanwhile in a 4 qt or larger soup pot heat 1/4 cup oo and saute 2 cups chopped onions. When translucent, add 3 pressed garlic cloves, 1/4 tsp cayenne, 2 bay leaves, and 1/2 cup bulghur. Stir til onions and bulghur are lightly browned. Mix in 2 cups chopped tomatoes, 1/4 cup chopped parsley, and when the tomatoes give up their juice 1/4 cup tomato paste. Add the lentils and broth. Simmer for 15 minues, add pinch rosemary, salt/pepper to taste and water if its getting thick. Before serving, stir in 2 cups chopped spinach to wilt in soup.

yum

The whole starch-based vs. high nutrition density (veggies, fruit, beans, and nuts, in that order) thing is a matter of some debate. Either will spare us diseases of affluence, much of the planet can only afford starch-based, but it seems high-nutrition density has the edge wrt immune-support & cancer.

i just ate a whole bunch of dinosaur kale with carmelized onions and it was the jam. yum yum yum.

thanks for those links sanpaku

I discovered sprouted wheat berries over winter break. Once I get my car battery recharged and can start my car again, I will go find some. I broke down and ordered tuna in bulk from amazon. This is making me question whether or not I need a car.

i decided to track down this product at costco to replace the flax oil i'd been using in smoothies and mixing in with oatmeal.

http://www.amazon.com/Natural-Organic-Pre-ground-Milled-Golden/dp/B000TTNMNO/ref=sr_1_1?s=grocery&ie=UTF8&qid=1294873635&sr=1-1

apparently it's much cheaper there.

today's whole foods lunch: quinoa cake sandwich with spinach, roasted red peppers, red onion + a side of kale with oranges and dried cranberries.

i'm kind of "over" potatoes to some extent, i've been switching more to sweet potatoes of late. really been trying to get back on the nutrition nazi train after spending most of the past year not really eating as well as i should have ("healthy", i guess, but not up to my previous standards.)

The holidays murdered my nazi diet. I now eat a spinach salad everyday as penance, also I love spinach.

what is a quinoa cake sandwich? is it quinoa cake in bread or does the quinoa cake replace the bread?

quinoa cake is in the bread (not vv nazi)

i noticed not a lot of people went on DIETS for their new years resolution this year. i am thankful, as merely hearing about people's diets makes me rage. especially lean cuisine lunches.

so where are my NN's at? it's been quiet around these parts. i finally got a decent blender and it's taken my smoothie experiences to a whole new level.

the cynicism displayed by food shops in january is just too much: M&S especially with their low-cal lunch range front and center of their shops, including low-cal portions of sweets and crisps. smdh

Whole flax seeds (~ $2.50/lb for organic at WF) have a pantry life of about a year, while pre-milled flax (like the oil) needs to be refrigerated. I toss a couple tablespoons in the blender (by themselves) and run at liquify/obliterate for 30 secs, and then add my other ingredients once flax-dust tornado subsides. I've tried ground flaxmeal and the grit/texture is about the same.

do you use whole flax seeds then?

Just saying, whole flax can work fine for smoothies, without much hassle. If I ate porridge/oatmeal more often, I'd probably process some flax into meal in the coffee grinder regularly.

Follow-up on the Bionaturae brand whole wheat pasta: yes its texture is way better than other WW pastas I've tried, but it still has the bran-y taste of whole wheat, for better or worse.

yeah i worried about that. i buy flax seeds and throw em in, i didn't know if that was the thing to do or not. they have to be kind of broken up to 'work' i guess?

Otherwise you're giving your public sewer system/humanure compost pile an omega-3 supplement.

i bought a bunch of ground flax seed for my uk version of steel cut oatmeal. it is working out well, as in i am presumably doubling down on omega 3 (i eat sardines a couple of times a week). it comes in a sealable bag.

i have also been enjoying a red lentil daal with sweet potato, maybe i got the recipe link from ilx?

and salmon and quinoa, as per.

Could someone tell me how much sprouted wheat berries cost at Whole Foods in the bulk section so I won't have to drive to Milford?

you could try calling your local store?

I submitted a question under the category Product Request using a form on their web site. I felt it would be too much to ask by phone.

Last time I called Whole Foods, they had really spectacular hold music! I forget what it was (except I do remember it wasn't the Beatles).

i stopped eating food

RIP Jack LaLanne http://latimesblogs.latimes.com/thedailymirror/2011/01/jack-lalanne-1914-2011.html

my supplements are making me sick today

I was helping my friend Beaulah study for her natural medicine class last semester and it made me uneasy about taking my supplements.

Broad spectrum vitamin supplements may be a bad idea. Evidence suggests vitamin A, beta carotine, vitamin E, and folic acid supplements increase mortality, Vitamin C has no effect, while Vitamin D reduces disease incidence and slightly increases lifespan.

I used to take a relatively high dose multi tabs, and since I didn't chew, found the vitamin C (aschorbic acid) content (probably) nauseating on an empty stomach.

Presently I "only" take a 4000 IU Vitamin D capsule, a 450 mg algal DHA softgel, and a 500 mcg B-13 sublingual tab daily, more or less as recommended by Dr. Michael Greger, who has a fairly comprehensive knowledge of recent studies. No nausea taken with morning tea, and I presume I'm getting well over the RDAs of everything else in a low-carb vegan diet.

i'm taking vitamin D capsules along with a more comprehensive daily vitamin but i am probably going to ditch the latter b/c of nausea. i tend to get enough good food in my system so i don't need it. i take the vitamin D because i try to avoid sun exposure.

iirc vitamin d sourced from the sun is vastly better than the vitamin d available in pill form?

They're biologically equivalent. But for those not living near our evolutionary environment near the equator, UV levels are diminished by angle of the sun and clothing during the winter. I've read that those living north of 37 degrees latitude (San Francisco, Richmond) get essentially no UVB exposure (or Vitamin D) from November through February even at noon due to the sun's low angle at zenith.

Incidence of multiple sclerosis (a neurodegenerative disease my grandmother endured for 30 years) is highly correlated with latitude, so some have speculated lack of Vitamin D may contribute:

http://www.mult-sclerosis.org/World_ms.jpg

irc vitamin d sourced from the sun is vastly better than the vitamin d available in pill form?
this is true but the light you get from the sun in areas north of columbia, sc (i thinK?) is not strong enough to benefit you for many months of the year (like right now).

err... xpost what sanpaku said (more eloquently than i!)

i am so bad at taking my vitamins. must remember the d, though! that's the one my doc specifically recommended based on my last bloodwork.

my supermarket started stocking pumpkin salads and maaan pumpkin is an underrated squash

made some dope ass baked kale chips last night. am i assuming wrongly that these maintain most of their nutritional value even though i;m cooking them at relatively high temps (~375) for close to 20 mins?

so addicted to garlicky kale. terrible breath.

how do those kale chips turn out? I saw a thing about them in some dumb "how to sneak vegetables into your diet, you stupid ape man" article.. Pretty crispy?

i made them a few times last year - good but they don't keep all that well.

yeah they turned out great, but we ate them all in one sitting. they were generally crispy. but even where they were still a bit soft/ damp they were still pretty delicious. i may have to play around with temps/ times...

~~~~~nutrition nazis 2012~~~~~