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The "Nutrition" section of the bookstore should be renamed "Fiction".
There are basically only 3 facts known about nutrition (short of what is known about severe deficiency conditions which are almost impossible for first world citizens to develop):
1) Your health (likelihood of illness/death) is best predicted by your Body Mass Index. So your weight is by far the most important factor.
2) The second most important factor (for most people) is your cholesterol level. The reason it is the second most important is that for most people it is directly tied to their weight (weight and cholesterol go up together) so it does not predict illness INDEPENDENT of weight. For some with bad cholesterol genetics it can be the most important factor.
3) Your weight is a function of "Calories consumed vs calories burned" over a given time period. You MIGHT be able to circumvent this a little with either a very low fat OR a very low carb diet as it MAY render the fuel burning process inefficient if you don't have an adequate supply of both necessary fuel sources.
But I'm pretty convinced that for anybody who has a BMI over 25 (I'm guessing that is 99% of the people here) - or certainly over 30 - there is no "food that is good for you" because you really should be losing weight.
I'm also convinced that for most people with normal cholesterol genetics taking in 1000 calories of McDonald's french fries (or ice cream or whatever is "bad for you") is just as "good" for you as 1000 calories of salad (or oatmeal, or green beans or whatever is "good for you") - because it really is all about the calories.
He is our very own Hester Prynne.Ah, an educated man.
Sounds like a good plan. If time gets away from you on the butts or the ribs you can crank it up as high as 350 to make up the ground.Nicholas_Wetton said:Thanks, I appreciate it. I was thinking FTC because I also have 6 large racks of baby backs to cook before guests arrive. I was planning to get the butts finished and the start the ribs.
Most people would not include bluefish on that list. And (as I menioned on the linked thread above) mahi is a great choice for the non-fish eater.nolaegghead said:In general, extremely fresh saltwater fish (but stay away from Mackerel) are not "fishy" smelling. If you're cooking on the grate, you want a meatier fish that doesn't disintegrate. Try redfish, red snapper, blue fish, sea bass, grouper, halibut, swordfish, salmon, steelhead trout or amberjack.
"How many people did you cook for?"
3. We like to go a cook on the weekend and eat leftovers all week. Between my work schedule and my son's guitar (3 nights a week) and tennis (the other two weeknights) schedules we don't have a lot of time during the week for cooking.
"Is that the La Plancha that I've seen at Williams Sonoma?"
Yes. It is very large and heavy - which is really only a problem when it is time to clean it, but overall I like it very much.