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Messages - JayJay

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Diet and nutrition / Re: I'm failing, I need help
« on: October 04, 2015, 09:24:21 PM »
I've found that "recipes" in general take too much time to prepare. I quit my "love affair" with food, and the incessant need for variety, and life is much easier and time-efficient.

For breakfast, I make some kind of simple meat (bacon, sausage, pork chop, whatever) and a few eggs, all in the same skillet. Sometimes I add a piece of fruit.

For lunch and dinner, some meat/fish and a veggie. I often saute the veggie (usually leafy greens) in the fat left from the meat in the same skillet. Simple. Easy meals, little clean up. Very little time spent. I often cook extra at the same time for another meal, such as lunch the following day.

Sometimes I grill but not much more variety than that. If you can get over the SAD tradition of endless variety, cooking and shopping becomes much easier, cheaper, and more efficient.

Diet and nutrition / Re: Soy sauce is in everything!!!
« on: June 23, 2015, 07:22:06 AM »
I did post one recipe for honey-balsamic glazed salmon many moons ago.

For the most part though, I don't use recipes. I just look at what I have on hand, and make something up. The key is to always have some oil, some acid, salt, flavor (herbs/spices), and sometimes a little something sweet. The idea is to make some version of what is basically a vinaigrette.

Some ingredients I typically use (not all at the same time) are citrus juice, wine, vinegar (sometimes balsamic in small amounts), oil (olive, avocado, or macadamia), salt, brewed coffee (yes, you read that right), ground pepper, rosemary, thyme, garlic, onion, herbs de Provence (which is a mixture of common herbs plus lavender and is great on fish), and honey if I want some sweet and I'm not getting any from citrus or balsamic. I will also use a little liquid smoke in some marinades if I intend to grill the meat and want a bold smoky flavor that is difficult to achieve on a gas grill. All of this usually gets watered down as well.

A good chimichurri is another paleo-friendly alternative.

The beautiful thing about marinades as opposed to sauces is that a marinade will impart nice flavors into the food but most of it goes down the drain and not in your stomach. While I go to great lengths to avoid certain highly offensive, non-paleo things like soy and corn syrup, I don't worry too much about things like vinegar, wine or brewed coffee in marinades. Very little of it is consumed and what you do eat is fairly inert on a paleo diet.

Diet and nutrition / Re: Soy sauce is in everything!!!
« on: June 18, 2015, 06:42:13 AM »
I make my own marinades and rubs. Almost everything sold in a bottle has some type of soy and some form of sugar.

Diet and nutrition / Re: Raw Animal Foods
« on: June 09, 2015, 10:37:31 AM »
Where's goodsamaritan?

Diet and nutrition / Re: Best places to but ingredients in the UK
« on: June 03, 2015, 07:25:08 AM »
None of those are really paleo but if you insist on using them, you should use very small quantities. All you need is fresh meat, fresh eggs, fresh fruit, and fresh vegetables. What store doesn't have that?

Research / The "Fake Cake Diet"
« on: May 28, 2015, 08:35:35 PM »

Research / Why diet "science" is often wrong
« on: May 11, 2015, 10:22:30 PM »
We already know this but it's nice to see it making the mainstream media.

Interesting infographic related to the article on junk science too.

Hey SPAMmer, why do you need a cookbook? Eat some meat. East some vegetables. Eat some fruit. How hard is it? If it requires a recipe, it probably isn't Paleo.

Miscellaneous / Bambi is an omnivore
« on: March 04, 2015, 07:16:01 PM »

Research / Re: Need Paleo Book Feedback
« on: February 14, 2015, 09:20:38 AM »
I still don't get it. You say you want to produce a "credible" book but you haven't stated any credentials. Then you say it's a "personal challenge". All book projects are regardless of the subject matter and the author's knowledge of the subject. You have two whole posts in this forum, both in this thread.

Why don't you start by introducing yourself and your credentials? Nobody useful to your project is going to invest any time in helping you if they don't think this project has a lot of merit to begin with. If you were well known in the field, like Robb Wolf or Dr. Loren Cordain, everyone would be jumping at the opportunity to be involved. But nobody is going to invest their time in a project as complicated as a book if it isn't likely to be significant to the Paleo movement.

Some of the comments in your thread on say it all (none of which are mine since I don't post there).

Good luck.

Research / Re: Need Paleo Book Feedback
« on: February 06, 2015, 12:42:11 PM »
Not trying to be a smart ass or anything but I'm curious to know some things about the project. By your own admission, you are no expert in the field. So why write a book on the subject? What is the end game/objective and what does your tome provide that isn't already in print or easily obtained otherwise?

Diet and nutrition / Re: Bacon
« on: November 16, 2014, 06:40:30 PM »
Pork belly is not uncured bacon. Pork belly is just the raw cut of meat that bacon is made from. It is also used in other dishes and is popular in Chinese cuisine. Uncured bacon is bacon that has no preservatives (usually nitrites) but it is still brined, flavored, and smoked, which is what makes pork belly into bacon.

Miscellaneous / Re: Our worst nightmare
« on: October 24, 2014, 10:44:44 AM »

True, there could be an upside to all of this. It would be nice to get grass fed/finished beef no matter where you shop, as it was 30-40 years ago here before CAFOs ruined the industry. But that will take time, and probably won't happen in my lifetime. In the mean time, the cost of the particular foods we eat will likely skyrocket. I'm probably going to have to make the time to start hunting again. A nice supply of fresh game meat every year would put a dent in the meat budget.



Miscellaneous / Our worst nightmare
« on: October 23, 2014, 09:55:38 AM »
I've been a proud Paleo follower for quite a few years now and I've always felt like someone in the extreme minority who was privy to an exclusive "insider secret". Nonetheless, I've done my share of "Paleo evangelizing" and bashing the likes of Ancel Keyes and such with family members, co-workers, in discussion groups, and I've shared some of my knowledge and opinions here and in other Paleo forums. Still, I've always dreaded the day Paleo became mainstream - and I fear that day is near.

For the past few months I've noticed a ton of new stories floating around about Paleo (both positive and negative), ditching carbs, eating fat, etc. Today I found another one in a mainstream media source and it made me realize that we are now on a slippery slope.

If the mouth-breathing masses start to change their eating habits significantly, it will drive the price of the foods we need to new highs. It will also provoke the development of a new breed of "food perversions" designed to capitalize on this "new trend". We've already seen this in the Paleo world with all the pseudo-Paleo processed crap that the food industry tries to pass off as "Paleo". Next, it will be "better than lard", or "new age meat" or some processed junk that tries to look, smell, and taste like a whole food, but isn't.

In the mean time, the price of pastured meat and eggs, local, organic produce, and other Paleo staples will skyrocket.

I'm not promoting my WOE to anyone any more. It'll cost me in the end. I'm going to tell everyone how much corn, wheat, and sugary processed food improved my health from now on. As far as Paleo, move along, nothing to see here.  ;D

Research / PBS/Nat Geo on the Paleo diet
« on: August 31, 2014, 09:53:38 PM »
Just a clip from PBS, featuring another Paleo skeptic trying to hock a book, which seems to have many inaccuracies and assumptions. First the author is talking about what actual Paleolithic people living on this planet 10,000 years ago or more typically ate. Then she talks about what contemporary primitive cultures eat, as though there is some connection. I don't even know where to begin on this.

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