ilovebutter's Profile

Yeah, what PilarJ said. The problem is not with the studies, but how they are reported in the main stream media.

Also, most studies are funded by corporations. All that great research about chocolate being good for you? Funded by Nestle and Mars. Calcium good for weight loss? Dairy Council. Margarine being better for heart health than butter? National Association of Margarine Manufacturers. Cholesterol evil? Pharmaceutical companies.

Of course there are some privately funded studies, and the gov't funds a lot too. But, at the end of the day it's the corporations that have the cash to do studies that they have an interest in. It's just how it is. It doesn't mean the studies are bad or flawed per se.

Also, I hate Marion Nestle.

I was also going to suggest kegging it. Or, you can get one of those smaller home carbonation set-ups and carbonate each bottle as you drink it.

Or, still, I think you could open each bottle, pitch some fresh yeast and sugar, and try re-priming. No reason that won't work.

These are all good recommendations -- whey and egg protein are considered the most biologically available. If you're adverse to animal proteins, I like pea and rice. I find hemp protein to be HORRIBLE, and in general am not a fan of soy.

I recently read an article revealing high levels of heavy metals in various protein powders -- so be aware of that.

Also, recalling the petfood scare of a few years ago, I worry about protein powders made in China -- are they doctored with melamine to up the nitrogen (and there for "protein") content? As far as I know, the *only* protein powder available that is certified to be melamine-free is the New Zealand Whey Protein from Vital Nutrients.

Personally I use the above Vital Nutrients protein powder, along with Metagenics Ultrainflamx. (Both lines are only available through licensed health care providers, but you can find them on the internets.)

@serendipitwaddle -- Dr. Loren Cordain is a researcher in Colorado who has written extensively about the Paleolithic diet. He wrote a book called The Paleo Diet, and has published many journal papers.

I recommend reading this review article from the American Journal of Clinical Nutrition, by Cordain et al, discussing the basis of modern diseases on our post-agricultural diet: http://www.ajcn.org/content/81/2/341.abstract

Love this -- great post! I was lucky enough to "inherit" my husband's grandmother's collection of cookbooks and recipes. It certainly is fun going through this old stuff, very eye opening. I love your comment about "yikes, all those jellied creations!" -- makes me wonder what hot food trends now will give our grandkids a "yikes!" moment.

Also, I *love* that butter was it's own food group! Can we please bring that back? Not really seeing the logic of how the f+v were carved up, but still interesting.

It's unsettling for sure, but agree it's from bruising. When you're free range, walking around bonking into things, scuffling with other hens you're bound to get a few bumps and bruises compared to the "safety" of being confined in a small cage, sitting in your own feces.

If the meat is fresh and otherwise wholesome, it's not gangrenous. If it were, you'd know.

If it bothers you, just eat around it. Bruising occurs because blood vessels in the muscle are broken, and some blood accumulates there. It changes colors as it's cleared out. No big deal.

While this won't help abroad, here in the US Chipotle is a fabulous fall back -- every single thing on their menu is GF except the flour tortillas. The servers will even change their gloves if you ask.

THANK YOU!!! I've long wondered a) what sweet rice flour is, and b) what works well for thickening a sauce. Am loving GF week!

Soups, stews and chilis! The Daily Special from Moosewood has lots of great soups.

Also, Veganomicon is of course vegan, and has lots of recipes that are GF or easily modified.

This is a great resource -- thanks! I hope you update it when GF Week is over. I'm posting it to the GF facebook group I run.