If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed. To start viewing messages, select the forum that you want to visit from the selection below. |
|
|
Thread Tools | Display Modes |
#21
|
|||
|
|||
Good cholesterol
On 3/21/2012 6:54 AM, Bryan Simmons wrote:
On Mar 19, 9:58 am, Doug wrote: I like to brew my coffee hot because it tastes better brewed hot. I do not like to drink my coffee hot because it does not taste any better that way. "Searing pain with a lingering aftertaste of burnt flesh on the inside of my mouth" is not my idea of a good flavor. I pour my hot brewed coffee over a few ice cubes to push it towards body temperature before I drink it. That does not effect the flavor of the coffee as long as I drink it in the next half hour. Except that it removes pain from the equation. I could not have said it better. The only temperature I do not like coffee at is really hot. --Bryan I generally use a different method of cooling down my coffee. I start my breakfast drinking ice water. When I finish that, my coffee has cooled down enough that it doesn't cause pain. |
#22
|
|||
|
|||
Good cholesterol
On Mar 21, 10:40*am, Doug Freyburger wrote:
Bryan Simmons wrote: Doug Freyburger wrote: I like to brew my coffee hot because it tastes better brewed hot. *I do not like to drink my coffee hot because it does not taste any better that way. *"Searing pain with a lingering aftertaste of burnt flesh on the inside of my mouth" is not my idea of a good flavor. *I pour my hot brewed coffee over a few ice cubes to push it towards body temperature before I drink it. *That does not effect the flavor of the coffee as long as I drink it in the next half hour. *Except that it removes pain from the equation. I could not have said it better. *The only temperature I do not like coffee at is really hot. To many it's a mystery because the hotter the coffee is brewed the better the flavor. *That's why Starbucks can take mediocre beans, push them through a high temperature express machine to make esspresso and it's popular. Espresso is brewed around 200F, close to the same temperature that regular coffee is correctly brewed at, which is around 195 to 200. If it was as simple as taking mediocre beans and shoving them through some high temp machine, then every fast food place would be doing it and producing superior coffee. *It's easy to think that coffee that is brewed very hot needs to hot the mouth very hot. It shouldn't be brewed very hot. It should be brewed at the correct temperature. Many associate coffee that is tepid at the moment it hits the mouth with coffee that was brewed at a tepid temperature. *They thus think that tepid coffee is bad because coffee that was brewed tepid is indeed bad. It will be bad because to brew it correctly it needs to be done at the correct temperature to extract the flavors. The key to me is the rapid temperature change. *Brew extremely hot. Push the temperature down as fast as possible to shock the solution and keep its chemistry from changing. *Then drink in the next half hour so it's gone before the solution chemistry has time to change. *Better coffee through chemistry! More like bad coffee through BS. |
#23
|
|||
|
|||
Good cholesterol
In article ,
Doug Freyburger wrote: Animal and especially fish oils have more Omega 3s which you want, vegetable oils have more Omega 6s which you don't want as much of. I take it this means eating fin and shell meat preferentially over hoof or feather meat. Expensive but tastey. Except farmed fish might as well from Omega ratios might as well be industrial beef, and grass fed beef might as well be wild caught fish, (without the mercury). What your food eats is important. -- This space unintentionally left blank. |
#24
|
|||
|
|||
Good cholesterol
In article ,
Doug Freyburger wrote: Bryan Simmons wrote: Doug Freyburger wrote: Jack mackerel is cheaper than sardines but very much a minority taste. I find it bordering on inedible To me that says you like mackerel more than average. Most people I've mentioned it to say it's only fit for the cats. But saba is a popular dish in Japanese cuisine so tha tseems to be a cultural norm not a universal taste issue. Yes, but the Japanese eat natto. When I was a kid Dad wold make sardine sandwiches as a reward after we did something extra good I have a much better taste for oilly fish than average. -- This space unintentionally left blank. |
#25
|
|||
|
|||
Good cholesterol
Walter Bushell wrote:
What your food eats is important. Grass - cows, sheep and goats. Grain - Because I dn't care about their health just their flavor chickens, ducks, geese. Manure - Low carb veggies. Fish with fins - Fish with shells. Figured I'd throw that one in for inbalance. ;^) |
#26
|
|||
|
|||
Good cholesterol
In article
, Billy wrote: White bread is a complex carbohydrate? At least brown rice, and whole wheat have the B vitamins needed to digest carbohydrates. You are conflating simple and complex carbs. Not a lot of difference between simple and complex carbs, except those that contain fructose. -- This space unintentionally left blank. |
#27
|
|||
|
|||
Good cholesterol
In article ,
Doug Freyburger wrote: The hydrogenation process *is* converting polyunsaturates to transfats. And saturated fats too, of course. Some products say that they contain fully saturated oils and I do not believe them. Anyway anything containing hydrogenated oils are food like substances. -- This space unintentionally left blank. |
#28
|
|||
|
|||
Good cholesterol
In article ,
Dogman wrote: Doug, have you ever eaten Kerry Gold butter (from grass-fed cows)? It tastes so good (and is so good for you) that I even have in my morning coffee, along with some MCT oil (you can use coconut oil too). http://www.bulletproofexec.com/how-t...of-and-your-mo rning-too/ The regular food from some countries is better than USDA organic from the US. And yes, real butter is like bacon, it makes everything better. -- This space unintentionally left blank. |
#29
|
|||
|
|||
What happened to American cheese
Walter Bushell wrote:
Anyway anything containing hydrogenated oils are food like substances. Speaking of food like substances what happened to American pasteurized process cheese? The labels used to say it was legally cheese. It used to be Velveeta was fake and other American cheeses were low quality but still real enough to be legally cheese. I recently read the labels carefully on Kraft American cheese. Now it's some sort of cheese food product that's not legally cheese. Okay, time to switch brands so I read the label of Borden. Nope, same wording. On to store brands and brands at other stores. Nope, same wording everywhere. My wife asked what I was looking at. When she read that part on the label she switched to buying precut slices of cheddar. Has the fomula for American cheese changed so it's now so crappy it crossed the boundary into fake territory? Or have the labelling laws changed again and it's still the same old recipe that used to produce low quality stuff that at that time used to be legally cheese? The next time I'm at Woodmans I'll read the labels on the big chubs of American cheese. They look like "welfare cheese". Some are presliced but not individually wrapped. Some are not even presliced. They all seem to come in those big 5 pound chubs like "welfare cheese" used to. I like almost any cheese that doesn't have mold in it. I'm not fussy about cheese. I like American cheese. I just want the stuff I eat to legally count as cheese. I remember about 1999 when I first read the labels on tomato paste most brands had added HFCS so I settled on the one brand that did not. Maybe 5 years later someone told me to read the labels again. Bingo none of the brands had HFCS any more. They still don't. Good stuff. Far as I know that was a change in recipe not a change in labelling laws. Is it a change in labelling laws this time not a change in the recipe? |
Thread Tools | |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
When 'Good' Cholesterol Goes Bad - Science Daily Article | Jim | Low Carbohydrate Diets | 0 | August 23rd, 2007 01:47 PM |
What Makes Good Cholesterol So 'Good' For Us? | Jbuch | Low Carbohydrate Diets | 2 | March 4th, 2007 06:00 PM |
Good article regarding Cholesterol and Heart Disease | Bob in CT | Low Carbohydrate Diets | 15 | January 26th, 2007 07:04 PM |
UH Oh! Lower LDL Cholesterol may not be so good | [email protected] | Low Carbohydrate Diets | 4 | January 16th, 2007 11:17 PM |