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All you diet gurus...input please

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^Trophology seems to be, IMO, where an evolved cultures diet should be headed...or existing in.

Amaranth is a very nice grain, smaller than Quinoa, I think it may be the tiniest of grains, and it's great for breakfast...Sometimes I get a visualization of the eating process, Amaranth is like a very fine sandpaper , in contrast to say how 'rough' a bulghar wheat would travel through , like coarse sandpaper.
Amaranth grows like a weed (it can get huge), but has a really nice flower, and is very easy to harvest.
 
masonyoung said:
^Trophology seems to be, IMO, where an evolved cultures diet should be headed...or existing in.

Amaranth is a very nice grain, smaller than Quinoa, I think it may be the tiniest of grains, and it's great for breakfast...Sometimes I get a visualization of the eating process, Amaranth is like a very fine sandpaper , in contrast to say how 'rough' a bulghar wheat would travel through , like coarse sandpaper.
Amaranth grows like a weed (it can get huge), but has a really nice flower, and is very easy to harvest.
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Is this grain area specific? I've never seen it down here in TX. Maybe it haven't looked in the right places though.
 
Radiohead24 said:
This advice is questionable. You need to distinguish between "good fats" and "bad fats." Eating lower fat cream cheese or milk is absolutely a good idea because of the less amount of saturated fat you are taking in, "bad fats." Nuts, olive oil, etc. have high amounts of fat too, but that is the fat that is good for you, monosaturated fats and polysaturated fats. These are good for your cholesterol and your body needs them.

But any food that is labeled low fat and has less saturated fat than the regular variety of, is a an excellent diet choice. Common products that come in low fat which are a good choice are peanut butter, milk, cheese, sour cream, cream cheese. The lower fat versions still have all the "good" fat in them, just less of the "bad." And they still taste good too.
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Saturated fat is not a "bad fat". Read up about coconut oil. This is a myth, perpetuated by the same people who market the poison Canola oil as "healthy oil". Read up about this, study and do your own research, if you just listen to what "they" tell you is healthy you are in for a bad future.

http://www.heart-health-for-life.com/coconut-oil.html
 
MynameisnotDeja said:
Saturated fat is not a "bad fat". Read up about coconut oil. This is a myth, perpetuated by the same people who market the poison Canola oil as "healthy oil". Read up about this, study and do your own research, if you just listen to what "they" tell you is healthy you are in for a bad future.

http://www.heart-health-for-life.com/coconut-oil.html
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Can you explain to me the biochemistry of human consumption of polyun/un/saturated fats.

I'd like to know and understand the detailed mechanics of the health issues, related to the consumption of each.
thanks.
 
The_Idler said:
Can you explain to me the biochemistry of human consumption of polyun/un/saturated fats.
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Guess what? Nobody can. We're many decades away from that kind of information. There are plenty of half-assed incomplete theories but nobody understands 99% of the role that fatty acid intake plays in human biochemistry. There's more to fat than 'omega-3's and 'saturated fats'. The terms saturated, polyunsatured, and monounsaturated are actually very arbitrary (outside of organic chemistry) and probably have little to nothing to do with their biological activity or necessity.
 
^Very true, and I think that there can be good and bad types of fats within all categories. That's why I posted that info about canola oil, its marketed as a good fat but really isn't much of a food.

Personally, I use some olive oil, which has some saturated and some unsaturated fats, I take flax oil as a supplement (always take it with a fatty meal for the protective saturated fats to go along with it), and I use coconut oil for any frying or baking I do. I also just take coconut oil by itself sometimes, as its delicious.
 
yes yes, that was my point-

just trying to make people think,
"If noone is explaining HOW they are good/bad/whatever-it-is-this-week,
can I simply take that information at face value?"



Anyway, I LOVE olive oil,
apparently much healthier as a fat/oil base than butter or lard.

I always fry with olive oil, base sauces on it, dip bread in it (with balsamic vinegar... oh ye...mmmm), etc.





The terms saturated, polyunsatured, and monounsaturated are actually very arbitrary (outside of organic chemistry)
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wait... so...
on foodstuffs, those words don't actually mean what they chemically would mean, as in, hydrogenation?
 
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