I watched 3 really interesting videos in the last 3 days. The first was a documentary on Hulu called Fat Head. Here’s the summary:
Have you seen the news stories about the obesity epidemic? Did you see Super Size Me? Then guess what? … You’ve been fed a load of bologna.
Comedian (and former health writer) Tom Naughton replies to the blame-McDonald’s crowd by losing weight on a fat-laden fast-food diet while demonstrating that nearly everything we’ve been told about obesity and healthy eating is wrong. Along with some delicious parody of Super Size Me, Naughton serves up plenty of no-bologna facts that will stun most viewers, such as: The obesity “epidemic” has been wildly exaggerated by the CDC. People the government classifies as “overweight” have longer lifespans than people classified as “normal weight.” Having low cholesterol is unhealthy. Lowfat diets can lead to depression and type II diabetes. Saturated fat doesn’t cause heart disease — but sugars, starches and processed vegetable oils do.
Read more... (1232 words, 1 image, estimated 4:56 mins reading time)
…Will probably be a macro plate. But that is not what this post is about! (If you do want to see another yummy macro plate read yesterday’s post.) Last night I watched part of “The Future of Food“, a documentary on Netflix streaming.
(My lunch in 20 years)
(A McDonald’s lunch that is 20 years old – kidding, but this is probably what it would look like: completely and totally the same. The preservatives will keep it fresh. Maybe it will be a little dry. Source.)
The Future of Food: Some Simple Facts About The Food Industry’s History
Today’s facts are not even so much about the future of food, but of the past (I’ll cover the future in a later post, perhaps). I’ll start with a basic question – where are the farmers?
History of the Farming Labor Force
- Currently (2010) less than 2% of the U.S. population are farmers.
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This post is full of random.
Last night after work I headed home and found my brother waiting in the cafe under my apartment. I like being with family; I’m glad that I get to see him a couple times a month. I miss the rest of my family and Bobby’s family too. Luckily we will be hosting Bobby’s parents later this month, which we are both excited for. We want to take them out to all of our favorite places. These are my siblings now (left to right: sis, bro, me, bobby, sis-in-law):
The cafe downstairs was having $1 off salad day yesterday so that is what I had for the first course of my dinner. I said “tofu” but the guy heard “tuna“, so that was my main ingredient. I should accidentally order tuna more often; this was delicious. It also had: egg whites, portobello mushrooms, mandarin oranges, olives, grapes, apples, broccoli, sprouts, roasted peppers, regular peppers, beets, tomatoes, and I can’t even remember what else. It has unlimited toppings so I get pretty much everything. I get the chipotle ranch dressing on the side (but I use the whole thing).
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I’m going to go off on a tangent for this post; it’s completely unrelated to food, but very much related to health and well-being. I am watching a really interesting documentary called “This Emotional Life” on Netflix this week. It was first aired on PBS in January of 2010. That’s what made me think of this post.
The second episode (I will get to the first one later) is called Facing Our Fears.
Overview of the Rational and Emotional Brains
The main topics in the segment are anger, fear, anxiety, and despair. Every human feels these emotions. So how do we deal with them? And why do we feel them? Apparently we have two parts of our brain; one is quite ancient and the other is fairly new. The older part (this part has been around since brains first developed) is the emotional part. The newer part is the rational brain. Unfortunately they don’t always get along very well.
Read more... (824 words, estimated 3:18 mins reading time)
I have been eating a lot of the same stuff recently, but surprisingly I’m not bored. Because each of my meals has almost a dozen ingredients, I guess that’s variety enough to keep me happy.
This salad was…
- base: iceberg and green leaf lettuce
- toppings: raw blue cheese, seaweed, raw corn, heirloom tomatoes, red cabbage, beets, red bell pepper
- dressing: liquid gold elixir AND some carrot juice (why not?)
I got some great responses to the favorite food question. The trick was to see if people would list specific ingredients (tomatoes, etc…) or specific dishes (hamburger, etc…). I think most people realized the trick though. I also used Aardvark to get some more answers. Here are some responses from Aardvark users..
- “Broccoli, butter, cheese, tempura, popcorn”
- “olives, artichokes, soy sauce, seafood, walnuts/pecans/other nuts”
- “1. Potatoes 2. Avacados. 3. Garlic 4. bread 5. chicken”
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Don’t forget to enter the Pecan Pumpkin Butter Giveaway! You have until Wednesday (12/17/08) at 9pm PST to leave a comment.
Yesterday we went to two holiday parties – Bobby’s (for Microsoft) and mine! We went to mine first (they started at the same time), but things hadn’t picked up 1.5 hours into the party, so we decided to head over to Bobby’s. We were planning on going back to mine after Bobby’s was over, but we didn’t really have the energy when the time came. Here’s my outfit:
Bobby’s company rented out this huge building and had a themed event with lots of awesome multicultural food. At this point I’d just been snacking on veggies and guac (at mine) so we decided to eat. I got lots of veggie curry (mushrooms, potatoes, carrots, chickpeas) and this tropical fruit salad (pineapple, avocado (!), melons, mango, and some light creamy sauce). I went back for lots of plates.
Read more... (761 words, 8 images, estimated 3:03 mins reading time)