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52 Signs You are a Low Carber
- POSTED ON: Sep 29, 2015

Check out this link for
some very amusing
animated reaction gifs.
52 Signs You're a Low Carber
from foodisforfuel.com

 

 

 



 

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What's the Best Diet? Healthy Eating 101
- POSTED ON: Sep 28, 2015

 

        





See Below for a 15 minute Video summary of the current scientific thinking on diet and health.

 

 

What’s the Best Diet?  Healthy Eating 101
           by DocMikeEvans

 

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Just Move On
- POSTED ON: Sep 27, 2015

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Plate Size Portion Control
- POSTED ON: Sep 26, 2015

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Anyone Who Eats Food Will Die.
- POSTED ON: Sep 25, 2015

 

"Health-scare stories, even those that are not overblown, draw their special power from the fact that we go through the days denying our mortality. Each one reminds us anew that there’s no way out.

Unable to avoid this tragic and absurd-seeming condition,
we lash out against our fates by finding fresh reasons to make a villain out of the one thing that is doing its part to keep us alive: food."


 

Why Everything is Bad For You
           by Jim Windolf - 9/22/2015 - New York Times

When I was growing up in the same New Jersey suburbs so expertly described in Todd Solondz movies and Tom Perrotta novels, the usual lunch for me was a sandwich consisting of Wonder Bread spread thick with Land O’ Lakes butter, a wad of Oscar Mayer bologna and a slice of American cheese.

The beverage was whole milk, Tang or Coke. A stack of salty Pringles rounded off the meal.

Even if I had known back then that people who eat a lot of processed meat tend to die of heart disease or cancer, and that processed cheese is held together by emulsifiers that may lead to kidney problems, and that white bread has almost zero nutritional value, and that soft drinks are sludge, and that Pringles may not qualify as potato chips, I wouldn’t have cared. I had a lot on my mind, what with school and all the playing, and I had yet to develop the fear of death.

But now that I’m an adult who apparently has nothing better to do than bathe in the light of computer screens 16 hours a day, I have plenty of time to scroll through articles eager to convince me that food is killing me.

Like everyone else, I believe every word in those articles. And when my gaze reaches the fifth paragraph, the one that inevitably quotes the university professor who has conducted the latest fear-inducing study, I nod slightly and tell myself that somehow I knew it all along, that I always had a feeling that this meat, or that vegetable, was quickening my demise.
Which is strange because at the same time, I believe that food is keeping me alive.


We’re all going to die. And we all eat food. Therefore, food must be the culprit.

 That seems to be the absurd syllogism that lies beneath the surface of many articles in the health, food and science press.

By now we can recite the list. Too much red meat may lead to stroke, cancer and heart disease; until this year, chicken sold in supermarkets may have included arsenic; and even small amounts of pork, when undercooked, can give you trichinellosis, which is no picnic.

Fish that live high on the food chain, the especially delicious ones like king mackerel and tuna, may contain mercury, which leaves us with little choice but to order the squishy creatures at the bottom of the sea, like clams, oysters, mussels, cockles, lobsters, crabs and, don’t forget, those tasty periwinkles.

But while some health advocates are gung-ho about the bivalve shellfish, others remind us that they tend to soak up toxins, viruses and bacteria that may afflict peop...


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