The research described below settles it: 100 calories of fat = 100 calories of carbs
http://news.yahoo.com/s/time/20080715/hl_time/arefatcaloriesmorefatteningthancarbs
Now we can focus on real issues like eating crappy carbs (like the completely delicious ones found in the pizza I stuffed myself with this past weekend in New York) versus decent carbs (like whole grains). Or we can think about eating oils and fats which require highly complex mechanical processes (cottonseed oil, for example) versus more easily isolated fats like butter or olive oil. How the heck do you get oil out of a cotton seed anyway? And how many cotton seeds would you need to sauté an onion using their oil? Should we be breaking food down into its finest elements and isolating them? I am thinking that we should not. This is why I am wary of anything containing soy protein isolate or vital wheat gluten, soybean and wheat derivatives that are commonly used in meat substitutes. I’ll take a naturally-raised grass-fed cow steak any day over such industrial food.*
* I am not perfect in my pursuit of these standards, but they are the ideal to which I aspire…
2 comments:
Mike,
There is a war out there between the meat/soy industries...we must be careful not to buy propaganda from either. The problem with eggs,meat,dairy is the pathways of metabolism. They create an inflammatory response in the body which appears to be a bottom line in many if not most chronic diseases. Try fermented soy, i.e. tempeh.
This is something I'd like to understand more. I'd like to reference the last book I read (Real Food) and see what that author had to say and compare it to other literature. Could it be that the industrial process in creating meat/dairy (antibiotics, grain feeding) is the reason meat/dairy is harmful?
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