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Health, Good Practises, and Exercise
- Thread starter Huntn
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Yes for sure, thanks. Modest portions of fish, chicken, and turkey (white meat) here for protein. Beans and nuts as well. Also protein powder drinks and vitamin B complex with the elimination of red meat. Leaning to eventual vegetarian diet.
I read more and more medical news that red meat is the suspected cause of many forms of cancer, as well as clogged arteries from cholesterol. My neighbor was a lifelong beef lover and just had quadruple bypass surgery a couple months ago.
Good to see your fasting and weight loss program is working well with good progress and results.
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We are eating red meat infrequently. Mostly chicken and pork. Steak prices have gone through the roof anyway, and I really like what is labeled as "ribeye pork", and I make a Yakatori Chicken that is to die for. ☺️
Yes, the consumption of lean chicken and turkey meats seems to be a good idea, specially if it is skinless. Beans, grains, and nuts are fine too as long as they are organic (non-GMO and free of pesticides). There also is lean beef from pasture and free-range animals such as bison and other wild animals, cow, sheep, and so on. On the other side, wild salmon sardine and herring are high in the list of the best animal protein intake.
A problem with supplements is that one would first find out which and how much nutrients (minerals, vitamins, and so on) your blood lacks or is high in. This is the safest way to include supplements in one's diet. Going vegetarian alone may work for some people but not for others. A vegetarian or not vegetarian diet is not going to keep you cancer free.
A simple example about diet is as follows. In relation to a diet for people with kidney problems, there are conflicting views about which one is best for the kidney health of CKD patients. While most agree in a reduction in protein intake as one gets older, one side goes into a vegetarian protein intake, while the other side goes into a carnivore protein intake to achieve the same. Most say that kidney patients benefit from a low potassium and phosphorous intake, but some veggies like spinach, kelp, and some grains and seeds are high in these minerals, too.
That aside, we do breath/eat/drink all kinds of natural and artificial (lab created) toxins each day
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Anyone know why regular store bought peanut butter is supposed to be worse than roasted peanuts? It’s relatively high in protein, which I’ve become focused on lately. Btw, because of its protein, I may switch back to skim milk from almond milk, anyway…
Not “special healthy” peanut butter, just average grocery brand peanut butter? I have both peanut butter and peanuts, and they have practically the same specs. Maybe there was a time when peanut butter was made with trans fats? 🤔
Peanut butter 2 Tbs: Calories: 180, Total Fat: 15g, Saturated fat: 2g, Trans fat: 0g, Cholesterol: 0mn, Sodium: 150mg, Carbohydrates: 7g, Fiber: 2g, Sugar 4g, Protein: 7g.
Roasted, salted Peanuts 1 once: Calories 170, Total Fat 15g, Saturated fat 2.5g, Trans fat: 0g, Cholesterol: 0mg, Sodium 95mg, Carbohydrates: 4g Fiber 3g, Sugar: 1g, Protein: 8g.
Not “special healthy” peanut butter, just average grocery brand peanut butter? I have both peanut butter and peanuts, and they have practically the same specs. Maybe there was a time when peanut butter was made with trans fats? 🤔
Peanut butter 2 Tbs: Calories: 180, Total Fat: 15g, Saturated fat: 2g, Trans fat: 0g, Cholesterol: 0mn, Sodium: 150mg, Carbohydrates: 7g, Fiber: 2g, Sugar 4g, Protein: 7g.
Roasted, salted Peanuts 1 once: Calories 170, Total Fat 15g, Saturated fat 2.5g, Trans fat: 0g, Cholesterol: 0mg, Sodium 95mg, Carbohydrates: 4g Fiber 3g, Sugar: 1g, Protein: 8g.
Think it depends on what brand and where you buy it.
Haven't checked it specifically for what I buy.
I buy my nut-butter from different sportbrands, my whole nuts usually in my grocery store.
Don't eat al lot of either. If I'm specifically out for the protein, I drink protein-powder mixed with water.
If I gain some weight it's not about the nuts, or any other intake, that much I definitely don't eat.
It's usually about stress and/or lack of sleep or don't enough exercise, or a combination, in my opinion.
Counting calories have never been my thing.
If I need to slim down some, I just eat less or do some fasting, and get more sleep.
Thanks!
Peanut butter is high in calories. I might take a handful of peanuts as a snack. Yes, this peanut talk is all about protein. Since I’ve lost almost 30 pounds and I’m exercising regularly. I become more focused on maintaining muscle and according to what I’ve read, my protein intake was woefully inadequate so I bought a 5 pound tub of reported to be “good “ protein powder that I’m drinking with skim milk.
This first tub is whey powder, but I may switch to a plant based protein powder, which is relatively more expensive. I was surprised that the almond milk has basically zero protein, and because of that, unless someone has a good argument against, I may switch back to skim milk and drop the almond milk, which also happens to be much less expensive here in Texas I can buy a half gallon of skim milk for $1.25. A half gallon of almond milk runs $2.89 up to $4. I think it’s interesting that there’s debates regarding both milk and almond milk, regarding production that it’s bad for the planet. I agree that an abundance of cows is bad, and I also see the argument about the impact of using bees to pollinate almond trees as they’re being overtaxed.
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Also peanuts and peanut butter here for protein. I believe the difference between healthier peanut butter and not so healthy is hydrogenated or partially hydrogenated oil which raises LDL (bad cholesterol). Being lactose intolerant (no dairy for me), substituting soy milk which is high in protein. And it tastes closest to milk to me compared to almond, oat, or coconut.
I bought a big back 5kg Spirulina Tablets recently - it's a game-changer comparing to drink and mix green powders, for real. I bought it on a special sale, but when the 5kg bag is empty I will definitely buy a new one for normal price. No more messing with green powders, means a lot, and spirulina also contains a 57g Protein per 100g.
Green stuff is tha shi-t health-wise - but I have some wheatgrass powders to drink down. But a handful green tablets is my future, in addition to being 95% vegan/5% vegetarian.
I eat some soy protein products too, I rather drink / mix - coconut-milk-powder into my morning Espresso. Used soy-milk earlier, but coconut-milk-powder is much better.
Green stuff is tha shi-t health-wise - but I have some wheatgrass powders to drink down. But a handful green tablets is my future, in addition to being 95% vegan/5% vegetarian.
I eat some soy protein products too, I rather drink / mix - coconut-milk-powder into my morning Espresso. Used soy-milk earlier, but coconut-milk-powder is much better.
How many tablets do you take a day?
I looked on Amazon and one example, 3 Tablets were 2g of protein
LINK
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Different days - but around 0,3-1 dl (deciliter)/ day - I leave the converting to you 😂
~10-20 tabs. That kind of small cans you linked to are nothing for me.
For example, when I drink wheatgrass powder, which I also do, mixed with water, it's about 1 deciliter powder (mixed spirulina and wheatgrass) and 2-3 deciliter water for that shot.
It's periodically I do these doses - depending what my body says and needs.
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One of the oft-overlooked qualities of animal-tissue-consumption is the discussion about what we--as consumers--actually ingest.
If we revisit the idea of 'fat-soluble', it shortly becomes evident that these things (consumed in concentrated volumes) directly enter-into the Health Equation.
Remember that animal tissue (e.g., "meat") is not strictly 'muscle tissue': each bite is a composite of multiple "tissues": muscle, connective, adipose, and circulatory. Pork Rinds, for example, even have substantial integument included.
Our pre-variant 'human' ancestors have been consuming animal tissue is sufficient quantities for 1M+ years that (by-virtue) have directly enabled us to be extant.
When E-out < E-in, our biological system have devised learned strategies to compensate for such disparity. "Will I be able to find nutrition next week/month?" . . . "Maybe if I create a buffer to stave-off the potential lack, homeostasis might be preserved", et al.
What the human/animal system does is store the excess caloric energies in the adipose sub-systems. We store excess nutrition in our adipose/fat tissue, with the implied implication that there may be a succeeding period when E-out > E-in, and the stored energy will be available to be utilized.
Unfortunately, we humans have become so smart, that we have created, introduced, and saturated our ecosystems with complex molecules and compounds; some of which persist, and refuse to forfeit their stature as apex agents.
Our Systems don't always understand that there may be additional passengers in the excess carriers for which they need to find spaces to park&store.
Homeostatic pathways don't have the time&patience to inspect each additional carrier. They just know that they need to find parking spaces for the overflow.
SO; it's so.
Persistence, consumption and storage continually compound; what was once a Prius, now becomes a Suburban . . . with ten passengers
"Prime Rib Concert, Tonight!"
"World's Best Fried Chicken!"
"Olive Garden Explosion: Live On Stage!"
That's a lot of traffic, and the need to find spaces to store all these things just increases.
*gulp*
It seems I've found myself a bit far-down into the phospholipid-laden weeds...
Just remember that what we eat is not necessarily what determines our health:
How we use the components, energies and metabolites of said consumption plays an essential, integral part
More than likely that is true. Also, I believe that organic peanut butter that is low in salt and sugar would be a lot better that the average peanut butter sold at most stores. My wife bought a couple of jars of Kirkland organic peanut butter that taste quite delicious compared to other peanut butters. We avoid peanut butter that have added sugar. Low sodium is not too bad, but the average peanut butters sold at most stores contain enough sugar to taste like candy.
I am looking at the label of a major brand peanut butter, and this is what I see under "ingredients": Roasted peanuts, Sugar, Contains 2% or less of molasses, Fully hydrogenated vegetable oils (Rapeseed and soybean), Mono and diglyserides, Salt.
It really tastes like candy. By the way, it is not very difficult to make your own peanut butter at home, specially if you already have roasted peanuts and a grinder or food processor. It is the same for making almond or oat milk, which by the way...made at home is better than store-bought milks that contain phosphates.
I buy my nut-butters from sports companies only - checking up what, whatever we buy, contains is a VERY good thing. The favourite cashew butter I buy is made from 100% roasted cashews nuts, nothing else.
Making things by yourself can be nice, but I’m a city-girl and definitely don’t have time for that.
But I’ve had a time earlier when I’ve explored even growing wheatgrass and extract the juice myself.
Very nice and good, today I chose less time-consuming alternatives that our modern world offers.
Our cheap own-brand (I picked Sainsbury's in the UK) peanut butter contains:
Roasted Peanuts (96%), Palm Oil, Sugar, Sea Salt.
A large tub of "Whole Earth" brand, same supermarket:
Roasted Peanuts (96%), Sustainable Palm Oil, Sea Salt
I've tried a peanut butter made with 100% peanuts, and in my opinion it really needed the salt. Usually I have it on toast or a sandwich with either honey or jam (similar to what Americans call "jelly" but not quite the same) so the sugar content is ramped up anyway
Roasted Peanuts (96%), Palm Oil, Sugar, Sea Salt.
A large tub of "Whole Earth" brand, same supermarket:
Roasted Peanuts (96%), Sustainable Palm Oil, Sea Salt
I've tried a peanut butter made with 100% peanuts, and in my opinion it really needed the salt. Usually I have it on toast or a sandwich with either honey or jam (similar to what Americans call "jelly" but not quite the same) so the sugar content is ramped up anyway
The primary benefits for making your own peanut butter is that you can control the types and amounts of ingredients. For example, organic or free of pesticides, salt, sugar, preservatives such as the ones used commercially to extend shelf-life, and so on. Some salt or "salt to taste" is not necessarily harmful, and it makes a difference which type of salt you use. The same for natural sugars versus artificial ones, considering how much you add to it-of course.Our cheap own-brand (I picked Sainsbury's in the UK) peanut butter contains:
Roasted Peanuts (96%), Palm Oil, Sugar, Sea Salt.
A large tub of "Whole Earth" brand, same supermarket:
Roasted Peanuts (96%), Sustainable Palm Oil, Sea Salt
I've tried a peanut butter made with 100% peanuts, and in my opinion it really needed the salt. Usually I have it on toast or a sandwich with either honey or jam (similar to what Americans call "jelly" but not quite the same) so the sugar content is ramped up anyway
But as we age and our body organs and functions decline, a lot of people these days pay attention to the contents of supermarket or commercial foods and products. Kidneys (CKD patients), for example have to pay attention to oxalates, potassium, phosphorus, and so on (the list is quite long). Even almonds, spinach, and lentils are high in potassium and phosphorus, so portion control is the key for consumption.
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I did note my grocery brand peanut butter had 4g sugar vs 1g for peanuts per 1 or 2 tablespoons. For clarity, I don’t eat large quantities of peanut butter at a time due to the high calorie content.Our cheap own-brand (I picked Sainsbury's in the UK) peanut butter contains:
Roasted Peanuts (96%), Palm Oil, Sugar, Sea Salt.
A large tub of "Whole Earth" brand, same supermarket:
Roasted Peanuts (96%), Sustainable Palm Oil, Sea Salt
I've tried a peanut butter made with 100% peanuts, and in my opinion it really needed the salt. Usually I have it on toast or a sandwich with either honey or jam (similar to what Americans call "jelly" but not quite the same) so the sugar content is ramped up anyway
This from 2019, my fasting regimen is working like a champ so far…2 months in, no sugar cravings as before.Ok, I'm on my 2x10th no dessert diet. If you recall, I've had a sugar addiction to different extents all my life. When I was young, and ran, no problem, I could eat whatever I wanted as I remember those giant chocolate eclairs fondly. Today I work out 3 times a week, two 1.5 hr swims (2500 yards) and I work out with light weights once a week for about 1.5 hours, but I'm still heavy, 5'10" and 223lbs
Now when I say no dessert, I mean no big desserts like the 500 calorie piece of cake, pie, or ice cream. Think about that, one a day is 3500 calories a week, that I can't afford. After dinner of tunafish, tomatoes, avacados and a hard boiled egg, I had a 50 calorie cookie, and a 50 calorie York Peppermint patty (mini) for a no-**** shot of sugar. Maybe I should avoid those.
Now it's evening and I'm starting to feel it, it was inevitable I went to the kitchen and started that longing pacing back and forth as in what to eat. I'm out of tangy pickles, (on the list to get tomorrow), I brewed up a big cup of herbal tea/coffee, and had two thin slices of white American cheese. Hopefully that suffices.