…Because YOU’RE FIRED! Writes Mr. Cardello about a conference in which nutritional scientists sit down with food industry people to discuss how to solve the obesity problem: It also was refreshing for me to listen to and learn from Dr. George Bray, the esteemed biomedical researcher and professor of medicine at Louisiana State Medical Center in Baton Rouge. To many insiders, he’s known as the founding father of the obesity issue. Bray is a doctor and scientist who has been practicing his craft for fifty-one years, and he still has the energy and curiosity of colleagues who are half his age. When he first began studying obesity, he was a doctor gently sounding a warning bell, but nobody was listening. The American population was about 14 percent overweight at the time. Now 30 percent of us are fat, so he said the problem has doubled since he began his work. Now there is a backhanded compliment if I’ve ever seen one. I don’t think the author was being ironic, but it sure came out that way. And it corroborates my suspicions. Bray truly has been a founding father of the obesity issue in ways that he probably doesn’t like. When…
Entries from May 2009
Dr. George Bray, “esteemed biomedical researcher” and professor of medicine, Louisiana State Medical Center, Baton Rouge, call your unemployment office…
May 2nd, 2009 · 2 Comments · Health & Fitness
May 2nd, 2009 · 3 Comments · No Particular Category
Those not on Twitter, I’ve no beef with you. I didn’t get it. Sounded completely ridiculous to me (I may have characterized it as fuckin’ stupid! a time or two). Well, I was wrong. I was dead wrong. And I think it’s because someone has come up with a technology that roughly emulates (provided it’s used as such), the natural way humans best communicate. For more than two-and-a-half decades, I have been inexorably tied to the Internet. First on Compuserve, Prodigy (remember that?), and America Online. Then, I graduated to a straight ISP pipe to the wild & woolly Internet, using installed software to access it. Email apps, and especially: USENET readers. I won’t go into it, as USENET is pretty passe, now, but back in the day, you had all the world’s most inquisitive and argumentative minds there. It was really something to behold, and to be a part of. In the space of a couple of years, I had logged well over 5,000 pages of discussions and arguments with others. …Well, it was better than watching ER. Eventually I moved on, started a successful business that’s still going strong, but I also kept tabs, followed along, eventually started…
May 3rd, 2009 · 21 Comments · Health & Fitness, Politics & Culture
I do a fair amount of harping about processed foods, focussing a lot on grains and frankenoils and such. I should talk more about what I consider to be the number one killer in all the world: sugar, especially refined sugar and concentrated forms. Now, let me show you why. But first, how much sugar is circulating in your entire body at any one time? Let’s say you have ideal fasting blood glucose (80 milligrams per deciliter — mg/dl). For an average sized person with a blood volume of 5 liters, that comes out to…ready for this?…ONE 4 gram SUGAR CUBE. Skeptical? Well, let Dr. Michael Eades convince you. Now, at an average consumption of 156 pounds per American per year, “only” 29 pounds of that is from the sugar bowl. The rest is added sugar in the products most Americans are eating. How much is that? Well, here’s what 4,373 of them look like. At 4 grams each (remember, that’s the total volume of sugar in a fasted, healthy person), that block is 17,492 grams, or only 38 pounds (it’s actually hollow). That’s only 10 pounds more than what the average person gets from the sugar bowl. So, how…
May 3rd, 2009 · 4 Comments · Health & Fitness, Motivation & Lifestyle
If any of you would like to follow along with the summer climbing season on Everest, the FirstAscent Team and their blog is the place to go. Here’s why: I’ve got that same machined aluminum MacBook Pro in the 15″ and 2.66 gig version. I’ve owned dozens of computers over time, but this just smokes anything and everything, including the desktops I’ve owned. The only thing remotely comparable is the previous generation MacBook Pro I owned. I will never, ever go back to PCs.
May 4th, 2009 · 23 Comments · Recipes
I gave another try at cauliflower crust pizza the other night (recipe). What I changed in the crust this go-round is that I added 1 cup of coconut flour to the doubled crust recipe. So, 2 eggs, 2 cups cauliflower and 2 cups mozzarella. To that, I added 1 cup of coconut flour. It certainly made the crust more pliable and formable. After baking the crust for about 10 minutes, it’s on with the sauce, some cheese and chopped mushrooms. Finally, about 3/4 of a pound of black forrest ham, a substitute for the jambon one gets in France, where La Reine (the Queen) is one of the most popular pizzas — one I ordered regularly in at a restaurant just a short walk from my flat on the Med. I maybe oughtn’t have put the pizza sauce on the outer crust as I did, as it scorched a bit at the finish line. In all, I’m still working on it. The coconut flour made it far easier to work with, almost like a real dough, but it was a bit too dry for my tastes. In fact, it’s actually better cold the next day, were it approximates real pizza…
May 5th, 2009 · 2 Comments · Recipes
This is what happens when you’ve got your heart set on a nice filet for dinner, but the wife is feeling a bit out of it and wants soup. So, I went to the store and got about 13 oz of filet, and the other things you see: bacon, green and yellow onion, a carrot, a jalapeno, two turnips, six radishes, garlic, two tomatoes, and a bunch of cilantro. As usual, I decided on what to put in it while in the vegetable isle at the store. Prep was to first cook the bacon, along with a couple of cloves of crushed garlic, 1/4 of the onion, and half the jalapeno Then that went into the pot, leaving the bacon fat to lightly brown the tenderloin. Then it all goes into the pot to simmer for a while. Note that I used only two cloves of garlic, and about another 1/4 of the yellow onion for a total of half of it. I also used only about 1 inch of the stalks of the cilantro in the initial cooking and then about 1 1/2 inch of the leaves at the finish. That last bit was a mistake as the cilantro…
May 5th, 2009 · 11 Comments · Recipes
This was last evening. Amazingly easy and quick. It’s got about three pounds of cod, eight stalks of asparagus, one package of artichoke hearts (Trader Joe’s), a small yellow onion, once can of cocony milk and one small can (about 2 oz or thereabouts) of Thai green curry paste (containing only easily pronounceable and familiar ingredients). There’s really nothing to it. I did sauté the asparagus & onions first, and then lightly browned the fish, but they it was everything in, cover & simmer for only about 10 minutes or so. We had friends over and they did up a salad, which we devoured after the main course, like dessert. Sorry for the blur. It was the best of two. I have been trying to take food photos with the flash disabled, in order to get a more natural look at the food. And here’s the finish line. About six weeks since I’ve had any rice, so that’s not so bad. Wonder how many sugar cubes?