231–239 of 239 posts
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That's kinda true. Alternative, if you personal life style allows for it, you may start growing your own tomatoes -- you might not get them all year around that way, but the taste difference is so worth it. And in the end, you gotta eat something . I suppose instead of not eating anything healthy at all, the more prominent strategy seems to have been to accompany healthy produce with super-unhealthy condiments (basic…
I don't believe table salt added to cucumber, tomato, or anything else is bad for most people. Likewise certain fats in reasonable quantities is probably quite good for you. It's also delicious. I would say that dousing anything in syrup, ketchup, or any standard salad dressing with sugar is a bad idea. Even honey is questionable.
Of course, honey is questionable - just because it's a more-or-less natural product doesn't make it especially good for you.
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That's kinda true. Alternative, if you personal life style allows for it, you may start growing your own tomatoes -- you might not get them all year around that way, but the taste difference is so worth it. And in the end, you gotta eat something . I suppose instead of not eating anything healthy at all, the more prominent strategy seems to have been to accompany healthy produce with super-unhealthy condiments (basic…
I think salt and fat are not as unhealthy as people have made them out to be over recent decades. Especially considering what foods people choose to eat to replace the lost calories that usually come from fats. Sugar, though, yeah. Sugar is the devil.
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> Reason being is that they are picked when they are green Is that really true any more? The supply chains are incredibly fast now and I can't imagine there's enough time for this process to take place - even tomatoes from southern Spain are probably on shelves in a few days. It's not like shipping bananas from the Caribbean. I think it's more that the watery tomatoes are the varieties that grow the fastest and offer…
> Is that really true any more? The supply chains are incredibly fast now and I can't imagine there's enough time for this process to take place - even tomatoes from southern Spain are probably on shelves in a few days. It is, even within relatively close main EU nations we had significant losses (~30% of gross weight) between organic/Biodynaimc suppliers from Italy to Germany where I did my first year of apprentices…
I realized when I started traveling extensively how tasteless the food is. In thailand I just assumed they just knew how to better prepare the ingredients. Then I went to greece and had a proper greek salad. If you don't think you like greek salad, Let me tell you. A Greek salad is only going to taste good in greece. Why? because all the ingredients that make up a greek salad are local and in season around the same t…
> American produce SUCKS. How come? What there is Monsanto for?
There's no scientific basis for my choice, but I have almost entirely stopped eating seasonal produce out of a season. I eat tomatoes in the summer and early autumn and then I patiently wait months to eat them again. When the winter comes I switch to vegetables that I haven't eaten at all or in limited amount for past half a year - beetroot, cabbage, carrot and more. I also eat all kinds of quality fermented, process…
Does anybody have a good suggestion for figuring out which produce is seasonal? Do you just buy stuff grown in/around your home country? It seems like I can usually buy any vegetable I want, regardless of the time of year, so I have no sense of when anything is in season.
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https://www.nhs.uk/live-well/eat-well/why-5-a-day/
This does a piss poor job of explaining why they should be eaten. The main points are: Vitamins and minerals (which you can still find in non-vegetables or supplements) Fiber (which you can get from whole grains) Prevents heart diseases (which is not exclusive to vegetables) Makes a balanced diet (which is pretty vague, what’s so balancing about it?) Taste good? (there are tastier foods...) I’m still not seeing the p…
A typical fruit or vegetable can have hundreds of phytonutrients and other chemical compounds that are just very hard to recreate in processed foods. This is in addition to the 30 or so micronutrients that we already know of that are essential for certain biological processes. In the black hole that is nutritional research, population and epidemiological studies simply show people who do include a lot of vegetables in their diet tend to have better health outcomes. It's likely you might draw a different conclusion from that research than people involved in the field, but it's probably one of the safest bets we can make when it comes to staying healthy.
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This does a piss poor job of explaining why they should be eaten. The main points are: Vitamins and minerals (which you can still find in non-vegetables or supplements) Fiber (which you can get from whole grains) Prevents heart diseases (which is not exclusive to vegetables) Makes a balanced diet (which is pretty vague, what’s so balancing about it?) Taste good? (there are tastier foods...) I’m still not seeing the p…
One of the commonalities between the longest lived people on earth: they eat food that is macronutrient poor, but micronutrient rich (think lots of vegetables, but not too many calories). This is the opposite of people who live the shortest: macronutrient rich, but micronutrient poor (think modern processed foods high in calories). A typical fruit or vegetable can have hundreds of phytonutrients and other chemical co…
As for the science factor, I am a bit suspicious of people who have made nutrition their life topic. I get vibes of eating disorders or very controlling food choices. Like the formerly obese or anorexic person who becomes a dietitian because they did not manage to get rid of the cognitive addiction (they chose a profession where they can talk about food all the time). This might explain the tendency for these research areas to go with diet fads, or promote food very poor in nutrients like lettuce while rarely talking dangers like pesticides or issues how you should even come close to the daily recommended values with modern-grown veggies.
Also, there are some shoddy science practices in highly promoted studies. They often seem to work with mindless questionnaires („how many grams of potato did you eat last week?“). Then there is a huge correlation vs. causation problem. In some countries only rich and educated people have time and money to cook or even think about their food choices.
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> I do garlic at commercial scale with fertilizers but my own food is grown 100% organic. There is a big difference in taste. What we should keep in mind though is that organic is difficult/expensive to scale. I doubt that it will be possible to feed the entire global population with 100% organic food. So that tasteless tomato that you buy at the store might not be the best but it does feed you. The argument that it…
> food supply not dependent on inputs like artificial fertilizers, herbicides and pesticides aren't that old and that some countries never adopted it due to the costs associated. I was reading a thing the other day (I'll link to it if I can find it) that was pointing out that something like 70% of the people in the world are still fed today by old school farming. Chemical/industrial agriculture only supplies food for…
While that is possible, if solely measured by direct to consumer purchases/ I think that may be an understatement as the majority of it is used in the ancillary food system as fodder for livestock (GMO and subsidized corn for the most part).
The numbers are are really hard to get accurately, as the Food Industry as a whole cannot be correctly quantified by its Nature--they span from massive Mega Corp farms and it's food processors to under the radar subsistence local farms and markets that operate on a SystemD model.
I wish it were true, to be honest as it would indicate my revolution/cause has succeeded, my most ambitious target was to get involved and help break into the 50% threshold in my Lifetime: when I started and began this endeavor in my mid teens (the early 2000s) it was nearly ~85% percentage bias towards chemical based conventional Ag.