Raw Food
I'm not veggie or a raw foodist, but I do enjoy cookbooks. I saw, I guess not really a cook book at the bookstore about preparing raw food. They apparently use dehydration methods to combine foods and create different texture. It sounded really interesting, but I didn't buy the book b/c there's no way Scott would go for it. But some of the recipes sounded good. Good luck!
"God dammit why can't we just get some beer!!!"~~Tamara
I am not a vegan or raw food nut either, but I have a good friend who is, and he seems to have made some major health gains due to some aspects of it. Being someone who recognizes function, I seek to find at what level benefit is derived and adopt those aspects of it into my life in a functional and practical way. I am not interested in politics as many raw food/vegan types are. I am just looking for practical health practices. I have several raw food recipe books, but part of the draw is no food preparation.
Here is an interesting video that was brought to my attention about raw food:
http://video.google.com/videoplay?docid ... &plindex=0
Here is an interesting video that was brought to my attention about raw food:
http://video.google.com/videoplay?docid ... &plindex=0
www.warriorfusion.org
calorie restriction and lifespan
http://www.sciencedaily.com/articles/c/ ... iction.htm
http://en.wikipedia.org/wiki/Calorie_restriction
if you rather audio:
http://www.wnyc.org/shows/radiolab/episodes/2007/06/15
My basic plan has been to eat 2 meals a day, no mammals, very little bird, little seafood, as much egg, grain, fruits and veggies as necessary. I have done this for 20 years. For seven years before that I was not eating birds (I never gave up seafood). Before that I was a 3-meal-a-day, meat-eating lad. In the 70s autopsies indicated that the mammal-heavy (red meat) diet was clogging arteries in the cadavers of 19-year-olds coming back in bags from Vietnam.
In the past 20 years I have been eating two meals a day with a lighter lunch than dinner. At dinner time (preparing for the fast) I satisfy my hunger. While I am sleeping at night I am digesting (most mammals sleep post eating). So 0.25-0.30 of the day I am metabolizing. The rest of the day I am burning what I eat.
Metabolism rate is the rate of the cellular clock. The faster this clock runs the shorter time the clock can run, similar to the hour glass or the egg timer.
go here and look for Hayflick Limit
http://www.antiaging-systems.com/agetheory.htm
again if you rather audio:
http://www.wnyc.org/shows/radiolab/episodes/2007/06/15
I am not religious, totally guided by hard and fast rules, once in a while I eat 3x a day and snack. When I do, I find that I enjoy each meal less. Passing the day and actually getting hungry until I feel like going out and killing prepares me to really enjoy eating. I think this is likely healthier; eat it and burn it is my philosophy.
Strangely enough glycosylation of proteins (chemistry of protein and sugar, Maillard reaction) is a process that runs out of control in diabetics. Proteins are the gene product; proteins are us. The same process happens at a much slower rate during normal senescence. Diabetes basically is galloping aging on the biochemical level.
Chemistry between proteins and carbohydrates abounds in the cooking process, but these are not our proteins. They are the protein of the stuff we eat. Humans have been cooking food for all our historical time and throughout much of our prehistory--likely before we were human. We certainly can break down these cooking derived glycoproteins (there are many naturally produced glycoproteins) to simple sugars and amino acids. Cooked food is likely not more toxic than raw food.
http://www.beyondveg.com/tu-j-l/raw-coo ... d-1b.shtml
We know however that a diet overly rich in mammal fat will not contribute to overall health. If you eat and burn a meat heavy diet, I think it still can be very healthy.
I feel like I am pontificating. Health, diet and longevity is a cross section of biochemistry that had my attention off and on for quite a while since my undergrad days. I have modified my diet relative to what I know and relative to my aging/ slowing metabolism as I move toward my 50's.
Watch me not last the week.
http://www.sciencedaily.com/articles/c/ ... iction.htm
http://en.wikipedia.org/wiki/Calorie_restriction
if you rather audio:
http://www.wnyc.org/shows/radiolab/episodes/2007/06/15
My basic plan has been to eat 2 meals a day, no mammals, very little bird, little seafood, as much egg, grain, fruits and veggies as necessary. I have done this for 20 years. For seven years before that I was not eating birds (I never gave up seafood). Before that I was a 3-meal-a-day, meat-eating lad. In the 70s autopsies indicated that the mammal-heavy (red meat) diet was clogging arteries in the cadavers of 19-year-olds coming back in bags from Vietnam.
In the past 20 years I have been eating two meals a day with a lighter lunch than dinner. At dinner time (preparing for the fast) I satisfy my hunger. While I am sleeping at night I am digesting (most mammals sleep post eating). So 0.25-0.30 of the day I am metabolizing. The rest of the day I am burning what I eat.
Metabolism rate is the rate of the cellular clock. The faster this clock runs the shorter time the clock can run, similar to the hour glass or the egg timer.
go here and look for Hayflick Limit
http://www.antiaging-systems.com/agetheory.htm
again if you rather audio:
http://www.wnyc.org/shows/radiolab/episodes/2007/06/15
I am not religious, totally guided by hard and fast rules, once in a while I eat 3x a day and snack. When I do, I find that I enjoy each meal less. Passing the day and actually getting hungry until I feel like going out and killing prepares me to really enjoy eating. I think this is likely healthier; eat it and burn it is my philosophy.
Strangely enough glycosylation of proteins (chemistry of protein and sugar, Maillard reaction) is a process that runs out of control in diabetics. Proteins are the gene product; proteins are us. The same process happens at a much slower rate during normal senescence. Diabetes basically is galloping aging on the biochemical level.
Chemistry between proteins and carbohydrates abounds in the cooking process, but these are not our proteins. They are the protein of the stuff we eat. Humans have been cooking food for all our historical time and throughout much of our prehistory--likely before we were human. We certainly can break down these cooking derived glycoproteins (there are many naturally produced glycoproteins) to simple sugars and amino acids. Cooked food is likely not more toxic than raw food.
http://www.beyondveg.com/tu-j-l/raw-coo ... d-1b.shtml
We know however that a diet overly rich in mammal fat will not contribute to overall health. If you eat and burn a meat heavy diet, I think it still can be very healthy.
I feel like I am pontificating. Health, diet and longevity is a cross section of biochemistry that had my attention off and on for quite a while since my undergrad days. I have modified my diet relative to what I know and relative to my aging/ slowing metabolism as I move toward my 50's.
Watch me not last the week.
-
the lurkist
- Posts: 2240
- Joined: Wed Nov 13, 2002 2:07 pm
What Caribe said.
You sound like you are trying to be attentive to these different variables of your diet and exercise habits. The most causal variable on your weight is you calorie intake. Most adults need app. 2000 kcal per day. Go a bit more austere than that (say 1700-1800 kca/day) and keep up the exericise ( and what Piggie said- crank up the intensity a bit) and you will lose the terminal pounds that you want. It sounds like you have the discipline to do it. Good luck.
You sound like you are trying to be attentive to these different variables of your diet and exercise habits. The most causal variable on your weight is you calorie intake. Most adults need app. 2000 kcal per day. Go a bit more austere than that (say 1700-1800 kca/day) and keep up the exericise ( and what Piggie said- crank up the intensity a bit) and you will lose the terminal pounds that you want. It sounds like you have the discipline to do it. Good luck.
"It really is all good ! My thinking only occasionally calls it differently..."
Normie
Normie
hey check out the New York times food section online today. there's a great story about the established and emerging vegetarian restaurants and they highlight a couple of ones and their menus are outstanding:
http://www.millenniumrestaurant.com/menus/entrees.html
http://www.millenniumrestaurant.com/menus/entrees.html
Caribe that is cool. I think it is interesting when someone can challenge their behavior patterns and the patterns that our culture has laid out for us. Changing our diets is hard, and letting go of the Ben & Jerry's-Dorito-Cheeseburger-McDonald's All American dream pop culture which is encouraged so heavily by our culture is an achievement. Going over the top and experimenting with our lifestyle to find more healthy and functional patterns is definitely worth while.
www.warriorfusion.org
Now not that im saying what you have accomplished isn't awsome because it really is but - you could really be at risk of overtraining and negative returns. sometimes muscle is built during rest as well as when training. if you get injured you will have to take off months (sometimes) to heal then all your progress reverses. be patient - you didn't 100 plus overweight in a short time and it takes time to lose it. you did good though.Atl wrote:I lift weights for 45 minutes a day 5 days a week. .