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Good cholesterol



 
 
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  #21  
Old March 22nd, 2012, 06:22 AM posted to alt.support.diet.low-carb
Robert Miles[_2_]
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Posts: 15
Default 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  
Old March 22nd, 2012, 03:17 PM posted to alt.support.diet.low-carb
[email protected]
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Posts: 993
Default 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  
Old May 1st, 2012, 02:26 PM posted to alt.support.diet.low-carb
Walter Bushell
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Posts: 142
Default 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  
Old May 1st, 2012, 02:29 PM posted to alt.support.diet.low-carb
Walter Bushell
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Posts: 142
Default 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  
Old May 1st, 2012, 05:13 PM posted to alt.support.diet.low-carb
Doug Freyburger
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Posts: 1,866
Default 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  
Old May 1st, 2012, 05:37 PM posted to alt.support.diet.low-carb
Walter Bushell
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Posts: 142
Default 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.

--
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  #27  
Old May 1st, 2012, 05:48 PM posted to alt.support.diet.low-carb
Walter Bushell
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Posts: 142
Default 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.

--
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  #28  
Old May 1st, 2012, 05:51 PM posted to alt.support.diet.low-carb
Walter Bushell
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Posts: 142
Default 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  
Old May 1st, 2012, 09:48 PM posted to alt.support.diet.low-carb
Doug Freyburger
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Posts: 1,866
Default 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?
 




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