CNN: Put down that doughnut: FDA takes on trans fats
The FDA is effectively banning trans fats, it seems. Mayor Michael Bloomburg already made fast food shops do that in NYC.
Now I’m spilling the beans. The food processing factories don’t want you to know, but I’m telling the truth about food. Normal food is: fresh vegetables, fresh fruit, fresh/canned/dried beans, nuts, seeds, lean meat, lean dairy, herbs and spices. That’s the big secret! The other thing is that the USDA grades all the food. Grade A eggs are a low grade for example, AA is higher, and AAA is higher, for example. All the food is graded, but there are a variety of ways that the USDA grades the food.
So, by design the food processing factories, and the chemists, start with very low grade food, when the make their food products and food additives. That’s why processed food is so cheap, even cheaper than normal fresh food, it is cheap by design. THAT is what they do to convince people to buy the processed food. Convenient, easy to grab and eat, and cheap food is making people obese. Its bad stuff.
Are the chemical additives worth eating for even one single reason at all? If you see ingredients that you can’t pronounce and don’t appetise you, then why buy that food? Recipes are supposed to be appetizing, of course!
Its easy to prepare normal food, simple recipes are the best, don’t get lost by getting obsessed with complex recipes, all the great chefs eat simple recipes at home anyway! So, I like to use the microwave when I cook, it has the great advantages of: speed, convenient automatic timing, energy efficient, even cooking (just arrange your food into the shape of a hollow/flat ring, and perhaps stir it a few times during cooking), it PRESERVES THE NATURAL FLAVOR OF THE FOOD SO YOU DON’T NEED TO ADD FLAVORS FROM FAT NOR FROM SPICES, and there is hardly any risk of those nasty dark acrylamides! You need a cutting board, a good rigid vegetable knife, and a rough cheap sharpening stone, so you can chop up some salads. You can put anything in a salad, veggies, fruit, meat, beans, or anything! They don’t even have to be green, they can be almost any color!
I like beans, they’re high fiber, low fat, and high protein, and between beans and insects that’s how most people get their protein anyway. If you’re not used to beans then just start with the nutty more mild flavored ones: garbanzo beans (chic peas), black-eyed peas, navy beans, cranberry (roman) beans. Save the black and red kidney beans for later because they are more robust flavored.
I’ve been thoroughly enjoying the squash this season, the buttercup (not to be confused with neither the butternut which is spelled similarly, nor the kabocha which has faint speckled pale vertical stripes and otherwise looks the same, buttercup looks like a short little dark green pumpkin), and the carnival squashes (confetti colors of beige/yellow/orange/etc.), they’re as sweet as an apple! Cooking squash is pretty easy, I just cut it in half, scoop out the seeds, and microwave a half, with the cut side down, for twenty to thirty minutes, depending on the size. Then let it cool, scoop out the meat, and eat. Full flavored food is the best.