Showing posts with label 1. Show all posts
Showing posts with label 1. Show all posts
Why Are Food Allergies on the Rise Part 1 GMOs
Tuesday, May 6, 2014
If youve worked with kids lately, or if youre a new parent yourself, then Im sure you know all about this epidemic of food allergies. According to a 2011 study, 8% of American children under 18 have at least one food allergy, and that is up from 4% in 2009 (1). Peanut allergies in particular have been on the rise. In one Midwestern county, the prevalence of peanut allergies in children tripled between 1999 and 2007 (2). But you dont need numbers to realize its a problem. Just spend a day in a school cafeteria. Or a summer camp. Just enter an elementary school classroom at all and youll hear about it; the concern is clearly growing. Dairy may be the most common allergy, and it seems kids can have a reaction just looking at a peanut, but there are others to worry about as well, including wheat, eggs, soy, tree nuts, fish, and shellfish.But it wasnt always this way. When I was a youngster, I dont recall ever hearing about another kid having a food allergy. Maybe the most I ever heard was that a classmate was lactose intolerant. But there was no mention of peanuts. Nobody had a wheat allergy. Nobody went into anaphylactic shock at the mercy of a pistachio. So what gives?? Why are food allergies exploding?
Well, sadly I dont think we know the answer to that question. Much has changed in the food and health world over the past few decades, so we have many likely culprits. Over these next few posts, Ill be exploring the options, in a sort of thinking-out-loud fashion. Excuse me if what follows turns into an incoherent mess.
Genetically Modified Organisms
This seems to be a hot topic right now. Genetically modified organisms (GMOs) are plants or animals that are created through gene splicing techniques. This merges the DNA from different species, creating a new variation of a species that wouldnt be possible through traditional crossbreeding. Example. Say biotech giant Monsanto finds a bacteria that naturally resists an herbicide like Round Up. (They did.) Then they isolate the gene that allows that bacteria to resist the pesticide, and they splice it into corn. (Again, they did.) Now they have a genetically modified strain of corn that resists Round Up. Lets call it Round-Up Ready corn. Now we can grow mass quantities of corn and spray mass quantities of Round-Up on it to kill those pesky things like weeds and bugs, while leaving the corn unaffected. Yes, believe it or not, true story.
The following foods have been approved to be genetically modified: alfalfa, canola, corn, cottonseed, papaya, soy, sugar beets, and green/yellow summer squash (3). You may say, well, thats only 8 foods, thats not that bad. But canola, corn, cottonseed, soy, and sugar beets are nearly ALWAYS genetically modified, and theyre found in nearly ALL processed food. Youd be hard-pressed to find anything in a box or a bag that doesnt contain at least one of these, just look next time youre shopping.
So how do you know if what youre eating contains GMO ingredients? Its not easy. Companies arent required by the FDA to label a product as GMO, contrary to the wishes of the American people. So if you want to know, youve gotta be a detective and read the ingredient list. Or, if you want to make it easier on yourself, you can buy organic. Any food certified organic is free of GMOs. In addition, apparently, GMO fruits and veggies must be labeled with a 5-digit code beginning with an 8, rather than the conventional 4-digit code. Ive yet to see one of these for sale, but no doubt its coming.
But the worst part... we dont even know if eating this stuff is safe. There are some people claiming that the studies have been done and theyve been swept under the rug to hide the incriminating evidence (4). Who knows if theres any truth to that. Then there was this recent study from France, showing that rats eating GMO corn developed breast cancer at a far greater rate than control rats fed non-GMO corn (5). And of course, biotech companies like Monsanto swear by their safety. Its no different than regular corn, they say.
But the fact remains... GMO foods are a science experiment. Nobody in the history of the earth has consumed anything like this, and wed be giving ourselves too much credit as scientists to say "its just the same as corn". Were not even close to understanding all the intricacies of how the human body works, let alone how a brand new franken-food is going to interact with said body. I dont think we know how much we dont know, which is why its always a good idea to default to evolutionary biology... Were designed to eat plants and animals; were not designed to eat herbicide and pesticide resistant corn. We are the subject of a science experiment, and nobody knows how its going to turn out.
But are GMOs causing food allergies?
Is it possible that the recent spike in food allergies has a link to these genetically modified foods? It sure is. The timing works perfectly... GMO foods as we know them today burst onto the scene in the late 1990s (6). Thats just enough time for families to start eating them and start popping out kids with food allergies. Theres no way to know, as of yet, just what GMOs are doing to our health. But given all that Ive said so far, it does seem a bit fishy doesnt it? Yes, fishy indeed. One thing is for sure... if I were to have kids today, GMOs would be one of the first things Id watch out for.
What are your thoughts, reader(s)? Id love to hear your opinion on GMOs.
And stay tuned for the rest of the series. Ill be discussing all kinds of fun stuff, like antibiotics, medications, and dwarf wheat. Come on back!
The 1 Rule of Personal Finance
Saturday, May 3, 2014
Whether youre buying a home, managing your income, or going to the grocery store, there is a simple rule imperative to every aspect of personal finance. Embraced, it is your greatest pecuniary tool. Ignored, it will destroy your cash flow and leave you living destitute with your Grandma.
You gotta do the math.
Okay, equations may not be your cup of coffee. But knowing the numbers is key to saving money, and performing simple computations can mean the difference between living well and scraping by. Frankly - and I realize this is simplifying the issue beyond measure - but I occasionally wonder how many U.S. foreclosures could have been avoided if someone sat down with a calculator. (Judgey? Me? Er … maybe.)
Math is especially essential in the supermarket, from estimating discounts to figuring unit prices. Occasionally, you even have to guess at measurements and conversion rates, which is always a good time.
Granted, this isn’t intuitive knowledge. But it is very, very necessary knowledge. So, how do you make trips to the market a little easier? These tips might help.
Create a pricebook.
Though it’s a little intensive at first, a good pricebook will help you nail the best deals on food. Once you have it down, you won’t even need to record numbers anymore. You’ll just know. Of course, they’re a bit complicated to explain in two lines, so I’ll er you to this masterful post at Get Rich Slowly, which includes links to spreadsheets. This CHG comp of pricebooks, meal planners, and grocery lists is way useful, too.
Make a grocery list, pricing included, before you get to the store.
You’re less likely to make mistakes at home when you have time and relative peace to run the numbers of a given purchase. Derive costs from online circulars or your own hard-won knowledge, factor in coupons, and don’t forget any membership card discounts.
Bring a calculator with you as you shop.
This eliminates the need for in-your-head math, making nearly any in-store purchase much easier to figure. Can’t find a Texas Instrument? Use your cell phone. Almost all models should include a simple (read: non-scientific, but you won’t have to figure out cosines, anyway) math machine.
Keep a running tally in your head of what you buy.
Estimating your purchases as you shop goes a long way toward staying within a budget. It doesn’t have to be exact, because odds are the digits will work out at the end. Waiting on line is a perfect place to do this, especially if there arent any good tabloids to read.
Learn this simple math trick.
Take an item’s price and move the decimal point to the left by one spot. The new number is 10% of the cost. You can use that to approximate nearly any discount. Multiply it by three to get a 30% discount, or five to calculate a half-off price.
Relatedly, to derive the individual cost of a Buy One Get One free item, simply split the price in half.
Compare unit pricing.
Supermarkets will frequently present you with two prices. The latter is the cost of a specific item. For example, the price of these egg substitutes is $3.49.
The former is what that item costs in a standardized size or quantity. A full quart of these egg substitutes will run you $7.98.
Using that former number, you can compare the cost of a quart of egg substitutes to quarts of competing products. Maybe another brand goes for $10.15 per quart, making it more expensive. Or perhaps it costs $6.98, a better price.
Beware, though. Sometimes, similar products will use different units of measurement to list their unit pricing. In that case, it’s handy to have that calculator.
Weigh your produce.
Okay. Like, “duh,” right? But hear me out: Weighing produce will not only give you an idea of cost, but a visual representation of just how much food you’re buying. Plus, it makes it easier to find a bargain when you’re confronted by pricing like this:
Which is the better deal, $1.99 per pound, or $1.99 per bunch? Only the scale knows for sure.
These rules are fairly basic, sure. But really, they’re here as a reminder that frugality is a numbers game. And in order to succeed, we hafta stay on top of them.
Readers, whaddaya think? Are there other math tips to be added? Do you think math is as important to financial health as I’m making it out to be? Will you now have an answer for your kids when they ask, “Why do I have to learn this?” The comment section, she is open.
~~~
If you enjoy this, you might also appreciate:
 |
| From Wikicommons |
Okay, equations may not be your cup of coffee. But knowing the numbers is key to saving money, and performing simple computations can mean the difference between living well and scraping by. Frankly - and I realize this is simplifying the issue beyond measure - but I occasionally wonder how many U.S. foreclosures could have been avoided if someone sat down with a calculator. (Judgey? Me? Er … maybe.)
Math is especially essential in the supermarket, from estimating discounts to figuring unit prices. Occasionally, you even have to guess at measurements and conversion rates, which is always a good time.
Granted, this isn’t intuitive knowledge. But it is very, very necessary knowledge. So, how do you make trips to the market a little easier? These tips might help.
Create a pricebook.
Though it’s a little intensive at first, a good pricebook will help you nail the best deals on food. Once you have it down, you won’t even need to record numbers anymore. You’ll just know. Of course, they’re a bit complicated to explain in two lines, so I’ll er you to this masterful post at Get Rich Slowly, which includes links to spreadsheets. This CHG comp of pricebooks, meal planners, and grocery lists is way useful, too.
Make a grocery list, pricing included, before you get to the store.
You’re less likely to make mistakes at home when you have time and relative peace to run the numbers of a given purchase. Derive costs from online circulars or your own hard-won knowledge, factor in coupons, and don’t forget any membership card discounts.
Bring a calculator with you as you shop.
This eliminates the need for in-your-head math, making nearly any in-store purchase much easier to figure. Can’t find a Texas Instrument? Use your cell phone. Almost all models should include a simple (read: non-scientific, but you won’t have to figure out cosines, anyway) math machine.
Keep a running tally in your head of what you buy.
Estimating your purchases as you shop goes a long way toward staying within a budget. It doesn’t have to be exact, because odds are the digits will work out at the end. Waiting on line is a perfect place to do this, especially if there arent any good tabloids to read.
Learn this simple math trick.
Take an item’s price and move the decimal point to the left by one spot. The new number is 10% of the cost. You can use that to approximate nearly any discount. Multiply it by three to get a 30% discount, or five to calculate a half-off price.
Loaf of bread = $3.92
10% = $0.39
20% off = ~$0.78
Half off (50%) = ~ $1.95
Relatedly, to derive the individual cost of a Buy One Get One free item, simply split the price in half.
Compare unit pricing.
Supermarkets will frequently present you with two prices. The latter is the cost of a specific item. For example, the price of these egg substitutes is $3.49.
The former is what that item costs in a standardized size or quantity. A full quart of these egg substitutes will run you $7.98.
Using that former number, you can compare the cost of a quart of egg substitutes to quarts of competing products. Maybe another brand goes for $10.15 per quart, making it more expensive. Or perhaps it costs $6.98, a better price.
Beware, though. Sometimes, similar products will use different units of measurement to list their unit pricing. In that case, it’s handy to have that calculator.
 |
| Note the pound vs. quart measurements here. |
Okay. Like, “duh,” right? But hear me out: Weighing produce will not only give you an idea of cost, but a visual representation of just how much food you’re buying. Plus, it makes it easier to find a bargain when you’re confronted by pricing like this:
Which is the better deal, $1.99 per pound, or $1.99 per bunch? Only the scale knows for sure.
These rules are fairly basic, sure. But really, they’re here as a reminder that frugality is a numbers game. And in order to succeed, we hafta stay on top of them.
Readers, whaddaya think? Are there other math tips to be added? Do you think math is as important to financial health as I’m making it out to be? Will you now have an answer for your kids when they ask, “Why do I have to learn this?” The comment section, she is open.
~~~
If you enjoy this, you might also appreciate:
- The Hour: How 60 Minutes a Week Can Save You Hundreds of Dollars on Food
- Need a Weekly Meal Planner, a Grocery List, or Price Books? We Have 36 of ‘em.
- Recession-Proofing Your Diet: Food Strategies for a New Economy
Top Ten Links of the Week 1 28 11 2 3 11
Monday, April 21, 2014
Big news this week, as the USDA released their new food guidelines and Mark Bittman started his new occasional editorial series for The New York Times. Also, there’s this … thing? This Sunday? I don’t know. I think some people are eating at it. And there’s some kind of ball.
1) Get Rich Slowly: Fight Rising Prices By Building Your Own Food Bank
This guest post from Donna Freedman advocates – in a new and intelligent way – the stockpiling of food in your home. It’s not so much that you’ll never eat it, but enough to get you through the winter, especially when Mama Nature feels the urge to drop another three feet o’ precipitation on your car.
2) Lifehacker: The Geek’s Guide to Rebooting Your Kitchen
Dig this one-minute video about maximizing kitchen efficiency. Then read the more detailed descriptions, which will undoubtedly help you in your quest to reorganize. Then think about the video again, asking yourself, “How did the cat manage to be in the way at all times?” Then ponder cat ownership.
3) New York Times: A Food Manifesto for the Future
Remember that Bittman piece we spoke of up top? This is it. His proposals for a better food future read wonderfully, but have a long way to go before they’re actualized – if it ever happens. Still, it’s nice that they’re even out there. (Think positive!)
4) Cracked: 6 Subtle Ways You’re Getting Screwed at the Grocery Store
Perhaps not as classic as Cracked’s “6 Animals That Just Don’t Give a F#@k” from November, but very helpful nonetheless. Caution: Beware the saucy language. (Also, the Ides of March.)
5) Food Politics: The 2010 Dietary Guidelines: Enjoy your food, but eat less!
Marion Nestle breaks down the new USDA guidelines in easy-to-understand bulletpoints. (Seriously, they’re really easy to understand. They average about five words each.) Bonus: she’s attached the link to the PDF itself. Browse through if you’re feeling motivated.
6) Zen Habits: The Simplest Diet for Lean Fitness
In which Leo Babauta counsels against extreme changes to your eating and exercise plans. He adjusted his gradually, until it his body was working optimally. Best part? Never felt a thing.
7) xkcd: Learning to Cook
This one-panel comic has been all over the food ‘net this week, but it’s so good, I’m linking to it again. (No picture, so you have to click! MUAHAHAHAHA!)
8) The Kitchn: Halving Casseroles: Tips for Reducing the Size of a Recipe
Oooo … I need to do this ALL THE TIME, since it’s only HOTUS and me at home. (Also, the cat. But he has a pretty strict casserole policy. If I make one, it’s all his, or we get clawed.)
9) New York Times: Mushrooms Fill in the Blanks for the Meat-Free
Ahh … the power of fungus. I’ve known of mushrooms’ curious ability to sate ever since my friend H. grilled me my first big ol’ Portobello in college. Now, the Times is sharing five recipes of its own. (Or, of other people’s. You know how it goes.)
10) Café Johnsonia: S.M.A.R.T. Goals
The SMART system to creating goals means they should be specific, measurable, attainable, realistic, and should have a timeline. (There are also a few other acronyms in there, but the internet only has so much space.) They guidelines are pretty much applicable to anything, but especially achieving bodily health. Mama likes. (P.S. Beware you spell “SMART” right. Otherwise, this.)
HONORABLE MENTIONS
Business Week: TV – A Sneaky Part of the Food Pyramid
USA TODAY: Kids Fed Unhealthy Foods Learn to Per Them
USA TODAY: Catch of the Week – 8 Ounces of Fish in Your Diet
Washington Post: Military personnel take extreme measures to meet body-fat and weight rules
AND ALSO
Parks and Recreation: Ron Swanson’s Pyramid of Greatness
INTENSITY: Give 100%. 110% is impossible. Only idiots recommend that.
Thank you so much for visiting Cheap Healthy Good! (We appreciate it muchly). If you’d like to further support CHG, subscribe to our RSS feed! Or become a Facebook friend! Or check out our Twitter! Or buy something inexpensive, yet fulfilling via that Amazon store (on the left)! Bookmarking sites and links are nice, too. Viva la France!
1) Get Rich Slowly: Fight Rising Prices By Building Your Own Food Bank
This guest post from Donna Freedman advocates – in a new and intelligent way – the stockpiling of food in your home. It’s not so much that you’ll never eat it, but enough to get you through the winter, especially when Mama Nature feels the urge to drop another three feet o’ precipitation on your car.
2) Lifehacker: The Geek’s Guide to Rebooting Your KitchenDig this one-minute video about maximizing kitchen efficiency. Then read the more detailed descriptions, which will undoubtedly help you in your quest to reorganize. Then think about the video again, asking yourself, “How did the cat manage to be in the way at all times?” Then ponder cat ownership.
3) New York Times: A Food Manifesto for the Future
Remember that Bittman piece we spoke of up top? This is it. His proposals for a better food future read wonderfully, but have a long way to go before they’re actualized – if it ever happens. Still, it’s nice that they’re even out there. (Think positive!)
4) Cracked: 6 Subtle Ways You’re Getting Screwed at the Grocery Store
Perhaps not as classic as Cracked’s “6 Animals That Just Don’t Give a F#@k” from November, but very helpful nonetheless. Caution: Beware the saucy language. (Also, the Ides of March.)
5) Food Politics: The 2010 Dietary Guidelines: Enjoy your food, but eat less!
Marion Nestle breaks down the new USDA guidelines in easy-to-understand bulletpoints. (Seriously, they’re really easy to understand. They average about five words each.) Bonus: she’s attached the link to the PDF itself. Browse through if you’re feeling motivated.
6) Zen Habits: The Simplest Diet for Lean Fitness
In which Leo Babauta counsels against extreme changes to your eating and exercise plans. He adjusted his gradually, until it his body was working optimally. Best part? Never felt a thing.
7) xkcd: Learning to Cook
This one-panel comic has been all over the food ‘net this week, but it’s so good, I’m linking to it again. (No picture, so you have to click! MUAHAHAHAHA!)
8) The Kitchn: Halving Casseroles: Tips for Reducing the Size of a RecipeOooo … I need to do this ALL THE TIME, since it’s only HOTUS and me at home. (Also, the cat. But he has a pretty strict casserole policy. If I make one, it’s all his, or we get clawed.)
9) New York Times: Mushrooms Fill in the Blanks for the Meat-Free
Ahh … the power of fungus. I’ve known of mushrooms’ curious ability to sate ever since my friend H. grilled me my first big ol’ Portobello in college. Now, the Times is sharing five recipes of its own. (Or, of other people’s. You know how it goes.)
10) Café Johnsonia: S.M.A.R.T. Goals
The SMART system to creating goals means they should be specific, measurable, attainable, realistic, and should have a timeline. (There are also a few other acronyms in there, but the internet only has so much space.) They guidelines are pretty much applicable to anything, but especially achieving bodily health. Mama likes. (P.S. Beware you spell “SMART” right. Otherwise, this.)
HONORABLE MENTIONS
Business Week: TV – A Sneaky Part of the Food Pyramid
USA TODAY: Kids Fed Unhealthy Foods Learn to Per Them
USA TODAY: Catch of the Week – 8 Ounces of Fish in Your Diet
Washington Post: Military personnel take extreme measures to meet body-fat and weight rules
AND ALSO
Parks and Recreation: Ron Swanson’s Pyramid of Greatness
INTENSITY: Give 100%. 110% is impossible. Only idiots recommend that.
Thank you so much for visiting Cheap Healthy Good! (We appreciate it muchly). If you’d like to further support CHG, subscribe to our RSS feed! Or become a Facebook friend! Or check out our Twitter! Or buy something inexpensive, yet fulfilling via that Amazon store (on the left)! Bookmarking sites and links are nice, too. Viva la France!
Top 10 Links of the Week 6 25 10 – 7 1 10
Sunday, April 20, 2014
You guys? I think this is the strongest link roundup ever on CHG. Everybody (EVERBODY), all across the internet (EVERYWHERE) was totally on their games (GAMES). Read on, and have a lovely weekend.
1) New York Times: 101 Fast Recipes for Grilling
Just in time for Independence Day, Mark “The Minimalist” Bittman comes through with a barbecue brainstorm of epic proportions. Read it and weep. Or eat. Or weepeat, which is when you eat and cry at the same time. I’ve done it with blueberries. It wasn’t pretty.
2) Money Saving Mom: How to Start Your Own Produce Co-op
Guest poster Deja Armstrong smashes a home run with this fab post about families going in together to save on produce. Her plan is logically laid out and looks to be quite the money saver. If you have a craving for bananas and a willing neighborhood, it’s a must-read.
3) Casual Kitchen: Why Reducing Food Waste is Harder Than it Looks
Super-interesting take on the relationships between ood borne illness, sell-by dates, and the sheer quantity of wasted food in America. Just a great piece, with a neat follow-up: When Do You Throw Out Food?
4) Lifehacker: Low or No-Heat Meals for Easy Summer Cooking
This tip-and-link-filled post ties in beautifully with CHG’s No-Cook Month. Um, seriously, we might not even need to have it now.
5) Surviving and Thriving: Don’t Hate the Payer, Hate the Game
First, mad props for that title. Second, Donna’s using her coupons, AND she’s going to call the cashier out if the register makes an error, AND she’s occasionally using change to buy something. If you don’t like it, get delivery at home, yo. (Note: I agree with her on all of this.)
6) BuzzFeed: 12 Terrifying Jello Recipes
AUGH! What is this horror? NOOOOOOOOO. Wait. Huh? Oh. Mmm … Tongue Mold.
7) Get Rich Slowly: Slow and Steady – More Thoughts on Physical and Financial Fitness
GRS Staffer April Dykman adapts JD’s 12 core beliefs about money to pertain to weight. And they fit beautifully. My fave: “It’s more important to be happy than to be skinny.” WORD.
8) USA Today: Native Americans embrace tradition to defeat diabetes
Here’s a shocking statistic: 16% of American Indians have diabetes.
Here’s an encouraging solution: A movement is starting. Many communities are changing their diets, buffets, and restaurants to include traditional, produce-heavy dishes. Awareness, she is being raised.
9) Wise Bread: How to Split Food Expenses With a Significant Other
Husband-Elect and I do this: I buy the groceries, keep a record of receipts, and send him an e-mail entitled “Billz” at the end of the month. Then he pays me and we drink wine. How do you guys handle food costs? (Actually, this may be a great post for a later date. What think you?)
10) The Atlantic: How Supermarkets Could Fight Obesity
Wow, this is neat. Grocery stores are starting to address how they can market healthier foods to potential buyers. The key issues: “How can we turn grocers considerable merchandising skills to help slim us down? With supermarkets arrays of sampling programs, displays, interactive shopping carts, and shelf signage, can we not more easily capture shoppers attention to purchase healthier foods?”
HONORABLE MENTION
The Atlantic: A Wild Foods Library – 11 Books for Foragers
From Hunter Angler Gardener Cook guru Hank Shaw, a collection of books for find-your-own foodies.
Consumerist: How Do UPC Codes Work?
The more you know.
Crop Mob
If you feed hipsters, they will help you harvest your food. (Related: If you build it, he will come.)
Health: The 50 Fattiest Foods in the States
New York is well represented by Nick Tahou’s Garbage Plate, boasting an astounding 93 to 203 grams of fat per order. Holla, Rochester!
Hunter Angler Gardener Cook: Dining on Daylilies
Did you guys know daylilies were edible? I didn’t. (P.S. This blog is generally incredible. If youve never been, make haste!)
The Kitchn
15 Fresh Picnic Salads for the 4th of July
A Roundup of Illustrated Recipes
How Should I Store Leftover Tomato?
Two recipe comps and a good answer to a nagging question.
Mother Jones: Is Washing Out Sandwich Baggies a Waste of Time?
MoJo concludes that it’s worth it, environmentally speaking. Calculations and reasoning inside!
Politics of the Plate: Recession Ends for Organic Dairy Farmers
Diary farmers were hurting badly a year ago. Now they’re on the rebound. Thanks, economy! (Scroll down to see.)
Serious Eats: How to Start Your Own Compost Pile
It’s a little more complicated than chucking food scraps into a big mound. But not much.
This Mama Cooks: Healthy summer salads for Fourth of July – eat your red, white and blues!
Look at all the pretty colors!
Time Out New York: Cheap Eats
My fellow Empire Staters! The issue is out. Grab a fiver and get chomping.
Urlesque
27 Pictures of Clothing Made of Food
Topless Jack Nicholson Eating a Sandwich, Sunning Himself, Becomes a Meme
Link #1: I wasn’t sure if this would be worth, but Cloris Leachman’s leafy green dress is genuinely beautiful, as are many of the following foodie fashions.
Link #2: You want the sandwich? YOU CAN’T HANDLE THE SANDWICH.
Village Voice: Susan Spicer, New Orleans Chef, Sticks It to British Petroleum
The oil spill is wrecking her business, and Chef Spicer wants retribution. Man, I hope she gets it.
Words to Eat By: Christine’s Asian-Inspired Noodle Salad
The recipe looks good, and so do the tips for feeding small children by guest writer Christine Gross-Loh.
Zen Habits: Eating Healthfully – A Long Term Vision
Leo’s site recently made Time’s Best Blogs of 2010 list. And while this is a guest post, it’s still a good example of why readers keep coming back. Thoughtful, calm, and measured, it’s whole-life-long approach to food should become a mantra.
AND ALSO
Hyperbole and a Half: This is Why I’ll Never Be an Adult
Suite Judy Blue Eyes, I love this blog. Another winnah from Allie Brosh, who describes my work tendencies exactly and hilariously.
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Thank you so much for visiting Cheap Healthy Good! (We appreciate it muchly). If you’d like to further support CHG, subscribe to our RSS feed! Or become a Facebook friend! Or check out our Twitter! Or buy something inexpensive, yet fulfilling via that Amazon store (on the left)! Bookmarking sites and links are nice, too. Viva la France!
1) New York Times: 101 Fast Recipes for Grilling
Just in time for Independence Day, Mark “The Minimalist” Bittman comes through with a barbecue brainstorm of epic proportions. Read it and weep. Or eat. Or weepeat, which is when you eat and cry at the same time. I’ve done it with blueberries. It wasn’t pretty.
2) Money Saving Mom: How to Start Your Own Produce Co-op
Guest poster Deja Armstrong smashes a home run with this fab post about families going in together to save on produce. Her plan is logically laid out and looks to be quite the money saver. If you have a craving for bananas and a willing neighborhood, it’s a must-read.
3) Casual Kitchen: Why Reducing Food Waste is Harder Than it Looks
Super-interesting take on the relationships between ood borne illness, sell-by dates, and the sheer quantity of wasted food in America. Just a great piece, with a neat follow-up: When Do You Throw Out Food?
4) Lifehacker: Low or No-Heat Meals for Easy Summer Cooking
This tip-and-link-filled post ties in beautifully with CHG’s No-Cook Month. Um, seriously, we might not even need to have it now.
5) Surviving and Thriving: Don’t Hate the Payer, Hate the Game
First, mad props for that title. Second, Donna’s using her coupons, AND she’s going to call the cashier out if the register makes an error, AND she’s occasionally using change to buy something. If you don’t like it, get delivery at home, yo. (Note: I agree with her on all of this.)
6) BuzzFeed: 12 Terrifying Jello Recipes
AUGH! What is this horror? NOOOOOOOOO. Wait. Huh? Oh. Mmm … Tongue Mold.
7) Get Rich Slowly: Slow and Steady – More Thoughts on Physical and Financial Fitness
GRS Staffer April Dykman adapts JD’s 12 core beliefs about money to pertain to weight. And they fit beautifully. My fave: “It’s more important to be happy than to be skinny.” WORD.
8) USA Today: Native Americans embrace tradition to defeat diabetes
Here’s a shocking statistic: 16% of American Indians have diabetes.
Here’s an encouraging solution: A movement is starting. Many communities are changing their diets, buffets, and restaurants to include traditional, produce-heavy dishes. Awareness, she is being raised.
9) Wise Bread: How to Split Food Expenses With a Significant Other
Husband-Elect and I do this: I buy the groceries, keep a record of receipts, and send him an e-mail entitled “Billz” at the end of the month. Then he pays me and we drink wine. How do you guys handle food costs? (Actually, this may be a great post for a later date. What think you?)
10) The Atlantic: How Supermarkets Could Fight Obesity
Wow, this is neat. Grocery stores are starting to address how they can market healthier foods to potential buyers. The key issues: “How can we turn grocers considerable merchandising skills to help slim us down? With supermarkets arrays of sampling programs, displays, interactive shopping carts, and shelf signage, can we not more easily capture shoppers attention to purchase healthier foods?”
HONORABLE MENTION
The Atlantic: A Wild Foods Library – 11 Books for Foragers
From Hunter Angler Gardener Cook guru Hank Shaw, a collection of books for find-your-own foodies.
Consumerist: How Do UPC Codes Work?
The more you know.
Crop Mob
If you feed hipsters, they will help you harvest your food. (Related: If you build it, he will come.)
Health: The 50 Fattiest Foods in the States
New York is well represented by Nick Tahou’s Garbage Plate, boasting an astounding 93 to 203 grams of fat per order. Holla, Rochester!
Hunter Angler Gardener Cook: Dining on Daylilies
Did you guys know daylilies were edible? I didn’t. (P.S. This blog is generally incredible. If youve never been, make haste!)
The Kitchn
15 Fresh Picnic Salads for the 4th of July
A Roundup of Illustrated Recipes
How Should I Store Leftover Tomato?
Two recipe comps and a good answer to a nagging question.
Mother Jones: Is Washing Out Sandwich Baggies a Waste of Time?
MoJo concludes that it’s worth it, environmentally speaking. Calculations and reasoning inside!
Politics of the Plate: Recession Ends for Organic Dairy Farmers
Diary farmers were hurting badly a year ago. Now they’re on the rebound. Thanks, economy! (Scroll down to see.)
Serious Eats: How to Start Your Own Compost Pile
It’s a little more complicated than chucking food scraps into a big mound. But not much.
This Mama Cooks: Healthy summer salads for Fourth of July – eat your red, white and blues!
Look at all the pretty colors!
Time Out New York: Cheap Eats
My fellow Empire Staters! The issue is out. Grab a fiver and get chomping.
Urlesque
27 Pictures of Clothing Made of Food
Topless Jack Nicholson Eating a Sandwich, Sunning Himself, Becomes a Meme
Link #1: I wasn’t sure if this would be worth, but Cloris Leachman’s leafy green dress is genuinely beautiful, as are many of the following foodie fashions.
Link #2: You want the sandwich? YOU CAN’T HANDLE THE SANDWICH.
Village Voice: Susan Spicer, New Orleans Chef, Sticks It to British Petroleum
The oil spill is wrecking her business, and Chef Spicer wants retribution. Man, I hope she gets it.
Words to Eat By: Christine’s Asian-Inspired Noodle Salad
The recipe looks good, and so do the tips for feeding small children by guest writer Christine Gross-Loh.
Zen Habits: Eating Healthfully – A Long Term Vision
Leo’s site recently made Time’s Best Blogs of 2010 list. And while this is a guest post, it’s still a good example of why readers keep coming back. Thoughtful, calm, and measured, it’s whole-life-long approach to food should become a mantra.
AND ALSO
Hyperbole and a Half: This is Why I’ll Never Be an Adult
Suite Judy Blue Eyes, I love this blog. Another winnah from Allie Brosh, who describes my work tendencies exactly and hilariously.
Thank you so much for visiting Cheap Healthy Good! (We appreciate it muchly). If you’d like to further support CHG, subscribe to our RSS feed! Or become a Facebook friend! Or check out our Twitter! Or buy something inexpensive, yet fulfilling via that Amazon store (on the left)! Bookmarking sites and links are nice, too. Viva la France!
Preventing Diabetes Can Vitamin D Protect Against Type 1
Thursday, April 17, 2014
According to the 2005 CDC report, National Diabetes Fact Sheet (US Centers for Disease Control and Prevention):"About one in every 400 to 600 children and adolescents has type 1 diabetes."Thats a lot of children.
To answer the question I posed in my title, a group of researchers in the UK conducted a meta-analysis (a study of studies) of five observational studies that investigated the effect of vitamin D supplementation on the risk of developing type 1 diabetes.1 Their findings were reported last week in the online edition of the Archives of Disease in Childhood:
"Meta-analysis of data ... showed that the risk of type 1 diabetes was significantly reduced in infants who were supplemented with vitamin D compared to those who were not supplemented."And ...
"There was also some evidence of a dose-response effect, with those using higher amounts of vitamin D being at lower risk of developing type 1 diabetes."Unlike the more common type 2 diabetes, type 1 is an auto-immune disease. It develops when the bodys immune system destroys pancreatic beta cells. Beta cells produce the hormone insulin which regulates blood glucose. Without insulin, diabetes results.
Both pancreatic beta cells and immune system cells carry receptors for vitamin D. Future research may shed light on how the vitamin operates among these cells.
1 Vitamin D Supplementation in Early Childhood and Risk of Type 1 Diabetes: a Systematic Review and Meta-analysis
News summary, BBC:
Vitamin D Cuts Risk of Diabetes
Food Network Liveblog Marathon Part 1 9 30am to 2 00pm
Sunday, April 13, 2014
Hi, everybody, and welcome to the Food Network Liveblog Marathon! We had such a ball doing the Biggest Loser finale last week, I figured a 19-hour running diary of Food Networks entire broadcast day would be nice way to extend the good times.
Most of this is just for fun, and to see how many ¾-sleeve sweaters I can spot, but I’ll also be keeping a close eye on how Food Network addresses the issues of health and frugality throughout the course of its normal schedule. This will involve a few holiday-oriented shows and possible multiple viewings of Paula’s Cookie Party, so don’t forget to cut ‘em some slack.
Feel free to chime in, too! I’ll be checking comments constantly, and highlighting my favorites as we go along. Criticism is good as long as its not personal or too mean. Funny is encouraged.
P.S. As with the BL Liveblog, this will go backwards, with the most recent commentary appearing up top.
1:59
On to Part II - 2:01pm to 7:00pm!
1:58
End of show.
3/4-SLEEVE SWEATERS: zero
FRUGALITY QUOTIENT: er ... pretty low
HEALTH QUOTIENT: um ... also low
VERDICT: 10/10. Its Ina, and dissent will not be tolerated.
1:57
Jeffrey is playing a trick on Ina, to make her think he ate all the food. This is cruel and unnecessary. Also, I dont know how to spell "unnecessary."
1:51
The lobster pies were just dubbed "rustic." In cooking, is "rustic" a synonym for "messy"? If so, my apartment is very rustic.
1:49
Ina wants us to place pastry dough in the fridge for 30 minutes "to chill and relax." Unmentioned: "to light up some doobage and listen to Steve Miller albums on shuffle."
1:42
She is now making lobster pot pies. I was taught to appreciate fresh-from-the-animal lobster meat from a very young age, and always hesitate to use it in any recipe. I mean, what if I mess it up? And why would I want to dilute lobster flavor? But Im going with this, Ina. I trust you. Be caul with my heart.
1:40
Ina is visiting her fishmonger. I like to picture her being personal friends with her various mongers, and at the end of every year, they all have a giant monger party. Where they mong out, presumably.
1:36
Ina is wearing a black button-down instead of her usual denim one. If youre not a regular viewer, this means nothing to you, but if you are, its a plot twist on par with The Sixth Sense.
1:34
Husband-Elect, are you reading this? If so, can we go to Inas kitchen for our honeymoon? I will let you have the Gandalf ice carving if you say yes.
1:32
Shes making chocolate gelato. For Jeffrey, of course. CURSE YOU, JEFFREY!
1:31
THE SHOW: Baoot Contessa! WOOOO!
THE HOST: the lovely Ina Garten
THE CONCEPT: incredible food served by a woman you want to hang out with ALL THE TIME
1:28
End of show.
3/4-SLEEVE SWEATERS: 0, though the sleeves of her regular sweater were rolled up
FRUGALITY QUOTIENT: high
HEALTH QUOTIENT: negative numbers
VERDICT: 7/10, for too many "yummos
1:26
On a related note, do you ever wonder if RR narrates her everyday movements when shes at home? "Well, Im goin to pick up my toothpaste like this. Awesome! Then Im going to grab my toothbrush like this. Yummo! Now Im gonna bring it up to my mouth, and run it back and forth across my teeth. All right! And we end by spitting the froth into the sink. Big finish!"
1:21
Toffee Hot Cocoa was just described as "SUPER delicious." Just once, I want a TV chef to say, "You know what? Its a broccoli recipe. It tastes slightly better than burlap, but if we dont get some veggies in our diets, well die."
1:19
Rachael is excellent at remaining upbeat. When youre makin TV, its really, really tough to turn on the cheer when youre not feeling it. But she manages. I dig that.
1:14
A haiku for Rachael:
You carry so much
but is that nutmeg ever
a burden too heavy?
1:11
Were having "ahh-some wanh-ffles" here everybody, but not before we eyeball the molasses.
1:06
Whenever RR asks us to "eyeball" something, I picture pouring the item (fennel, cloves, oil, etc.) on our actual eyeballs. This is not the intended meaning, I understand, but ... need more coffee.
1:03
Rachael is making sausage, and her accent ("sah-sidge") is making me miss my friends in Rochester and Buffalo. (*sniff*) You guys, lean ground chicken breast reminds me of you.
1:00
THE SHOW: 30-Minute Meals
THE HOST: Rachael Ray
THE CONCEPT: A nice woman from Western New York makes a meal in an unmentioned allotment of time.
12:59
End of show.
3/4-SLEEVE SWEATERS: 1 (You can always count on Giada.)
FRUGALITY QUOTIENT: medium; risotto is cheaper than you think
HEALTH QUOTIENT: pretty low
VERDICT: 10/10, for much-appreciated gratuitous use of champagne
12:57
For dessert, its Raspberry Limoncello Champagne and an Espresso Panna Cotta. Forget plain ol pregnancy. These will get you a Duggar-style reality show on TLC.
12:51
I love that PR folks think well enough of CHG to send us offers, but ... uh ... my name is Kristen. Not Christine. And I dont have kids. And I hate mayonnaise. Just sayin.
12:48
Champagne Risotto with Asparagus is Gs next date night recipe. (P.S. The theme of this show is "Date Night." Now you know.) Served with Chiarellos Peppermint Chocolate Tiramisu and Nigellas Espresso Martini, there is a 100% chance you will be pregnant by the end of the night.
12:46
This is the 37 millionth time the Le Cordon Bleu commercial is airing, and its only 12:46. If I hear, "Get your career cooking ... LITERALLY!" one more time, I will literally jump through the TV and broil that guy.
12:42
Giadas "this is so good" claw: check.
Giadas tasting O-face: check.
Still waiting for first pronunciation of "pan-CHET-tha."
12:37
Giada is frying some oysters. When shes done, they will be "sweet and tender, which is how your date will act after he eats them." I assume this means my date will also be breaded and covered in marinara sauce.
12:34
My Ma is as Irishiest of Irish ladies, but insists on pronouncing Latin and Italian foods as they would be in the native language. This means "mozzarella" is "mooz-a-dell" and "parmesan" is "parrrr-mi-jhan." Giada also does this. Giada is my Ma.
12:32
Giada starts out with panna cotta, or translated, "theres a cot in my pan."
12:31
THE SHOW: Everyday Italian
THE HOST: Giada DeLaurentiis
THE CONCEPT: Hot, talented chef makes authentic Italian dishes and funny tasting faces.
12:29
End of show.
3/4-SLEEVE SWEATERS: 0, though her blouse has shorter sleeves, yall
FRUGALITY QUOTIENT: high, yall
HEALTH QUOTIENT: super, super low, yall
VERDICT: 9/10, for gentility, yall
12:23
Gingerbread Michael (Paulas husband) has white chest hair, a mohawk, and appears to be wearing a diaper. How does Real Michael feel about this?
12:19
Edit - Paula is making gingerbread men AND women. Later, they will create gingerbread babies together, unless they use gingerbread prophylactics.
12:12
Paulas making Gingerbread Men, and "when we come back, Im gonna show you how we bring these little [guys] to life." This is going to involve lightning and tiny brain transplants, isnt it?
12:06
Analogy time!
Paula Deen is to Fantasy Grandma as George Clooney is to _______.
A) Fantasy Boyfriend
B) Fantasy Shortstop
C) Fantasy Island
12:04
How you can tell this is an early episode: wrinkles, natural lighting, no cackling, zero appearances by Bobby and Jamie. I miss the cackling, yall.
12:02
Butter count: 1 stick so far.
12:00
THE SHOW: Paulas Home Cooking
THE HOST: Paula Deen, yall!
THE CONCEPT: Today, its cookies. But most days, its butter. Just butter.
11:59
End of show.
3/4-SLEEVE SWEATERS: 0 (it was full-length)
FRUGALITY QUOTIENT: high - nothing was outrageous
HEALTH QUOTIENT: very low - I question serving some of these to kids as dinner
VERDICT: 6/10, for questionable usage of vessels
11:58
Robin blended strawberries and yogurt, and I thought for sure it was going to be a smoothie. But she poured it in a bowl, so now its a soup. If she poured it in a votive glass, would it be a candle?
11:52
Chopping montage! In general, wouldnt cooking would be much more awesome if all our chopping was set to Michael Jackson? Here, try it.
11:50
Good tip from Robin: make vinaigrettes and dressings in the bottom of the salad bowl, then toss everything afterward.
11:45
Once and for all: is cumin pronounced "keeyou-min" or "coo-min"?
11:43
Weve moved on to Mexican fondue, meaning cheese, spinach, artichokes, and salsa melted together. Im still deciding how I feel about this. Also: "take it to a whole new level" should be retired permanently, as should "outside the box."
11:36
Robin is having a tough time lifting her skillet. I can relate, having the upper body strength of a fetal chihuahua.
11:32
Robin is searing some scallops, and she just poured a dang gallon of olive oil into a large skillet. Look, I know olive oil is one of the healthier cooking fats, but 1/4 cup per serving doesnt do anyone any good. (Now getting off my high horse before I hurt myself.)
11:31
THE SHOW: Quick Fix Meals
THE HOST: Robin Miller
THE CONCEPT: Week-long dinners for busy families, with Oprah-esque theme song.
11:30
End of show. How you know: the wine comes out, and Mike changes into a red t-shirt under a charcoal grey blazer. Very Napa.
3/4-SLEEVE SWEATERS: 1/2
FRUGALITY QUOTIENT: low
HEALTH QUOTIENT: low
VERDICT: 8/10, for Peppermint Chocolate Tiramisu and general attractiveness
11:27
Why dont the Food Network hosts ever wash their own pots and pans? They should have a show made up entirely of Ina Garten and Bobby Flay doing dishes. I guarantee it would be a ratings winner.
11:23
He just poured about a cup of red wine into risotto, making it look like brains. Delicious, delicious brains. Again, the ugly/tasty paradox has been proven.
11:19
While I like Michael Chiarello, he suffers a bit from John Kerry Syndrome: you know hes totally great at what he does, but you dont necessarily want to have a beer with him.
11:15
Food Network Drinking Game, Rule #5739: Drink whenever a host claims he/she is "going somewhere," "checking the market out," or "has some errands to run" during the commercial break. We know you need more than four minutes to hit up the orchard, Chiarello.
11:13
Up next: a Peppermint Chocolate Tiramisu. I have never heard a finer collection of words. (P.S. Did you know "tiramisu" means "pick me up"? Me neither. Thanks, Mike!)
11:12
Currently, hes adding a TON of ground fennel to already fennel-heavy roast. Moderate amounts of fennel are always appreciated, but this looks like its going to taste like a bag of black licorice exploded in your mouth.
11:10
Chiarello isnt wearing a 3/4-sleeve sweater, but his pullover sleeves are rolled up to just under the elbow. Does that count?
11:09
Coffee procured! Urge to kill ... fading.
11:04
So far, this is an onion- and beet-heavy show. Not kid food, apparently. In first grade, either of those words would have thrown me into total gag lex failure.
11:01
THE SHOW: Easy Entertaining
THE HOST: Michael Chiarello
THE CONCEPT: "Formal fare in your formalwear." Clever boy.
10:59
End of show.
3/4-SLEEVE SWEATERS: a shocking 0
FRUGALITY QUOTIENT: good - salad and tamales are pretty cheap
HEALTH QUOTIENT: nada, though points for trying with the salad
VERDICT: 7/10, for gratuitous shots of blending.
10:55
Emerils jacket has remained perfectly clean through the entire show, despite making salad, mac and cheese, tamales con queso, and cheesecake. No mess at all. I would look like Pizza the Hut after a day like that.
10:52
Have you seen the ice cream sandwich bench? Its $950, though if Trading Spaces has taught me anything, you can make it at home with $15.62 and a bedsheet.
10:49
Can I tell you how much I love it when Emeril adds alcohol to recipes? Everyone in the audience cheers like crazy, as if to say, "WOO! This flan is gonna get us totally sploshed!"
10:46
Holly from Ohio is the next winner of Emerils Say Cheese contest, and she has a very, very red kitchen. Like, all her appliances and countertops are a fiery crimson. Wouldnt that make you angry when youre cooking? Like youre in Hells Kitchen? "Dont TALK TO ME when Im making CHEESECAKE, DAMMIT!"
10:43
Time for a multiple choice question! What kind of degree does Doc Gibbs have?
A) Funkiness MD
B) A PhD in smoothosity
C) A doctorate in jazz hands
D) Gastroenterology
10:40
As Emeril rolls his second tamale, I find my mind wandering to faraway places. Like Morocco. Were fez hats just decorative, or did they have a purpose? They dont shade the eyes or protect the head very well, so Im figuring they were invented for aesthetic purposes. In a related story, I think its time for some coffee.
10:37
Another ugly-but-delicious food: ried beans. We can all agree it looks like baby puke, right?
10:33
Emeril is making tamales con queso, and keeps asking for "lahwd." I wondered why he would be using the lord in his cooking, until it occurred to me that hes saying "lard."
10:32
Food Network Drinking Game, Rule #437: take a shot every time you wonder how a food show can pay for a full band. Youll be sploshed inside an hour.
10:30
Re: Emerils accent. Hes from Boston, right? Because it sounds so Brooklyn sometimes, I imagine him selling me knockoff sunglasses on the corner by the Halal Chinese Food place.
10:27
Emeril is stirring white-gray crabmeat into a yellow-gray macaroni and cheese mixture. You know that scene in Empire Strikes Back, when Han makes Luke a bed out of TonTon intestines? It looks like that. Which is okay, because sometimes ugly food is the best food. (See: eggplant.)
10:23
Bathroom dilemma, solved. Thank god for commercials. Did you guys need to know that? Also of note: my computer is resting on a hummus tub so the bottom wont overheat. In Brooklyn, we work with what we have, folks.
10:20
Augh! The vertical rotisserie ad is back so "Dad" can school us some more. I think Ive found my nemesis for the day.
10:18
Emeril is both a "spoon guy" and a "whisk fan." Can you be both? Is that like rooting for the Yankees and the Mets?
10:16
Emeril is running a "Say Cheese" recipe contest. Pam from Maryland is a winner, and she reminds me of every nurse or teachers assistant Ive ever met. Pam is using crab in her macaroni and cheese, which "kicks [it] up to notches unknown." NOTCHES UNKNOWN.
10:11
Speaking of golf, what happens now that Tiger is in the permanent doghouse? I imagine curling will finally have its day as THE sport for people who dont like sudden movements.
10:08
Were watching a split screen of the blonde mom and Emeril blending a dressing. Its still more interesting than golf.
10:06
First tip, from an at-home video segment with a blonde mom: "Never walk away from your pine nuts." Truer words, never spoken. How many times have I set them to toast and sniffed the air three minutes later all like, "Whats burning?"
10:05
The theme of the show is cheese. I can get behind this.
10:00
THE SHOW: Emeril Live!
THE HOST: Emeril Lagasse
THE CONCEPT: The godfather of TV cheffery hosts a cooking show in front of a live audience, says "BAM" a lot. Theres a band, too.
9:58
Nigella ends the show scarfing potatoes on a crimson couch by a roaring fire, while angels play smooth jazz in the background. This is a Luther Vandross video.
3/4-SLEEVE SWEATERS: 1
FRUGALITY QUOTIENT: nothing too expensive here
HEALTH QUOTIENT: Well let it slide. Its a Christmas show.
VERDICT: 10/10, for sexiness
9:54
Were up to fully loaded baked potatoes. Cooked by candlelight, naturally. Ive never been attracted to a potato before today, but somehow, Nigella is making them look sexy. Maybe because she just "splodged" them with sour cream, and now - I swear to god - is "forking them together."
9:52
Its not even time for Price is Right, and Nigellas guests are eating Christmas tree cakes and getting sploshed on espresso martinis. I want to go to there.
9:50
Her strata is (direct quote): "Like a toasted cheese sandwich, but a celestial one, as if eaten by angels." If heaven is filled with grilled cheese sandwiches, I will feel a lot better about death.
9:47
Unconsidered when planning 19-hour blogging marathon: when do I go to the bathroom?
9:45
Nigellas cake batter is "perfectly plain, but anything but austere." Husband-Elect just kissed me goodbye and went to work. Are these related somehow?
9:43
A Nigella haiku:
Oh, metric system
You make baking funny with
your grams and liters
9:40
"Let Dad school you with a vertical rotisserie." is a sentence I never hoped to hear, in a commercial or otherwise.
9:37
This entire show is candlelit and set to saxophone jazz. I think Food Network is trying to seduce me.
9:35
Nigellas casual vocabulary is my favorite. Shes making jam, and has described it as "fiery crimson" and "volcanically boiling." This is the stuff that goes with peanut butter, right?
9:32
Nigella is sploshing cider vinegar into sugar. I enjoy sploshing. Someday, I hope to splosh my way into college.
9:30
THE SHOW: Nigellas Christmas Kitchen
THE HOST: British cook/woman Id date if I went that way, Nigella Lawson
THE CONCEPT: homemade Christmas gifts
T-minus 24 minutes…
Most of this is just for fun, and to see how many ¾-sleeve sweaters I can spot, but I’ll also be keeping a close eye on how Food Network addresses the issues of health and frugality throughout the course of its normal schedule. This will involve a few holiday-oriented shows and possible multiple viewings of Paula’s Cookie Party, so don’t forget to cut ‘em some slack.
Feel free to chime in, too! I’ll be checking comments constantly, and highlighting my favorites as we go along. Criticism is good as long as its not personal or too mean. Funny is encouraged.
P.S. As with the BL Liveblog, this will go backwards, with the most recent commentary appearing up top.
1:59
On to Part II - 2:01pm to 7:00pm!
1:58
End of show.
3/4-SLEEVE SWEATERS: zero
FRUGALITY QUOTIENT: er ... pretty low
HEALTH QUOTIENT: um ... also low
VERDICT: 10/10. Its Ina, and dissent will not be tolerated.
1:57
Jeffrey is playing a trick on Ina, to make her think he ate all the food. This is cruel and unnecessary. Also, I dont know how to spell "unnecessary."
1:51
The lobster pies were just dubbed "rustic." In cooking, is "rustic" a synonym for "messy"? If so, my apartment is very rustic.
1:49
Ina wants us to place pastry dough in the fridge for 30 minutes "to chill and relax." Unmentioned: "to light up some doobage and listen to Steve Miller albums on shuffle."
1:42
She is now making lobster pot pies. I was taught to appreciate fresh-from-the-animal lobster meat from a very young age, and always hesitate to use it in any recipe. I mean, what if I mess it up? And why would I want to dilute lobster flavor? But Im going with this, Ina. I trust you. Be caul with my heart.
1:40
Ina is visiting her fishmonger. I like to picture her being personal friends with her various mongers, and at the end of every year, they all have a giant monger party. Where they mong out, presumably.
1:36
Ina is wearing a black button-down instead of her usual denim one. If youre not a regular viewer, this means nothing to you, but if you are, its a plot twist on par with The Sixth Sense.
1:34
Husband-Elect, are you reading this? If so, can we go to Inas kitchen for our honeymoon? I will let you have the Gandalf ice carving if you say yes.
1:32
Shes making chocolate gelato. For Jeffrey, of course. CURSE YOU, JEFFREY!
1:31
THE SHOW: Baoot Contessa! WOOOO!
THE HOST: the lovely Ina Garten
THE CONCEPT: incredible food served by a woman you want to hang out with ALL THE TIME
1:28
End of show.
3/4-SLEEVE SWEATERS: 0, though the sleeves of her regular sweater were rolled up
FRUGALITY QUOTIENT: high
HEALTH QUOTIENT: negative numbers
VERDICT: 7/10, for too many "yummos
1:26
On a related note, do you ever wonder if RR narrates her everyday movements when shes at home? "Well, Im goin to pick up my toothpaste like this. Awesome! Then Im going to grab my toothbrush like this. Yummo! Now Im gonna bring it up to my mouth, and run it back and forth across my teeth. All right! And we end by spitting the froth into the sink. Big finish!"
1:21
Toffee Hot Cocoa was just described as "SUPER delicious." Just once, I want a TV chef to say, "You know what? Its a broccoli recipe. It tastes slightly better than burlap, but if we dont get some veggies in our diets, well die."
1:19
Rachael is excellent at remaining upbeat. When youre makin TV, its really, really tough to turn on the cheer when youre not feeling it. But she manages. I dig that.
1:14
A haiku for Rachael:
You carry so much
but is that nutmeg ever
a burden too heavy?
1:11
Were having "ahh-some wanh-ffles" here everybody, but not before we eyeball the molasses.
1:06
Whenever RR asks us to "eyeball" something, I picture pouring the item (fennel, cloves, oil, etc.) on our actual eyeballs. This is not the intended meaning, I understand, but ... need more coffee.
1:03
Rachael is making sausage, and her accent ("sah-sidge") is making me miss my friends in Rochester and Buffalo. (*sniff*) You guys, lean ground chicken breast reminds me of you.
1:00
THE SHOW: 30-Minute Meals
THE HOST: Rachael Ray
THE CONCEPT: A nice woman from Western New York makes a meal in an unmentioned allotment of time.
12:59
End of show.
3/4-SLEEVE SWEATERS: 1 (You can always count on Giada.)
FRUGALITY QUOTIENT: medium; risotto is cheaper than you think
HEALTH QUOTIENT: pretty low
VERDICT: 10/10, for much-appreciated gratuitous use of champagne
12:57
For dessert, its Raspberry Limoncello Champagne and an Espresso Panna Cotta. Forget plain ol pregnancy. These will get you a Duggar-style reality show on TLC.
12:51
I love that PR folks think well enough of CHG to send us offers, but ... uh ... my name is Kristen. Not Christine. And I dont have kids. And I hate mayonnaise. Just sayin.
12:48
Champagne Risotto with Asparagus is Gs next date night recipe. (P.S. The theme of this show is "Date Night." Now you know.) Served with Chiarellos Peppermint Chocolate Tiramisu and Nigellas Espresso Martini, there is a 100% chance you will be pregnant by the end of the night.
12:46
This is the 37 millionth time the Le Cordon Bleu commercial is airing, and its only 12:46. If I hear, "Get your career cooking ... LITERALLY!" one more time, I will literally jump through the TV and broil that guy.
12:42
Giadas "this is so good" claw: check.
Giadas tasting O-face: check.
Still waiting for first pronunciation of "pan-CHET-tha."
12:37
Giada is frying some oysters. When shes done, they will be "sweet and tender, which is how your date will act after he eats them." I assume this means my date will also be breaded and covered in marinara sauce.
12:34
My Ma is as Irishiest of Irish ladies, but insists on pronouncing Latin and Italian foods as they would be in the native language. This means "mozzarella" is "mooz-a-dell" and "parmesan" is "parrrr-mi-jhan." Giada also does this. Giada is my Ma.
12:32
Giada starts out with panna cotta, or translated, "theres a cot in my pan."
12:31
THE SHOW: Everyday Italian
THE HOST: Giada DeLaurentiis
THE CONCEPT: Hot, talented chef makes authentic Italian dishes and funny tasting faces.
12:29
End of show.
3/4-SLEEVE SWEATERS: 0, though her blouse has shorter sleeves, yall
FRUGALITY QUOTIENT: high, yall
HEALTH QUOTIENT: super, super low, yall
VERDICT: 9/10, for gentility, yall
12:23
Gingerbread Michael (Paulas husband) has white chest hair, a mohawk, and appears to be wearing a diaper. How does Real Michael feel about this?
12:19
Edit - Paula is making gingerbread men AND women. Later, they will create gingerbread babies together, unless they use gingerbread prophylactics.
12:12
Paulas making Gingerbread Men, and "when we come back, Im gonna show you how we bring these little [guys] to life." This is going to involve lightning and tiny brain transplants, isnt it?
12:06
Analogy time!
Paula Deen is to Fantasy Grandma as George Clooney is to _______.
A) Fantasy Boyfriend
B) Fantasy Shortstop
C) Fantasy Island
12:04
How you can tell this is an early episode: wrinkles, natural lighting, no cackling, zero appearances by Bobby and Jamie. I miss the cackling, yall.
12:02
Butter count: 1 stick so far.
12:00
THE SHOW: Paulas Home Cooking
THE HOST: Paula Deen, yall!
THE CONCEPT: Today, its cookies. But most days, its butter. Just butter.
11:59
End of show.
3/4-SLEEVE SWEATERS: 0 (it was full-length)
FRUGALITY QUOTIENT: high - nothing was outrageous
HEALTH QUOTIENT: very low - I question serving some of these to kids as dinner
VERDICT: 6/10, for questionable usage of vessels
11:58
Robin blended strawberries and yogurt, and I thought for sure it was going to be a smoothie. But she poured it in a bowl, so now its a soup. If she poured it in a votive glass, would it be a candle?
11:52
Chopping montage! In general, wouldnt cooking would be much more awesome if all our chopping was set to Michael Jackson? Here, try it.
11:50
Good tip from Robin: make vinaigrettes and dressings in the bottom of the salad bowl, then toss everything afterward.
11:45
Once and for all: is cumin pronounced "keeyou-min" or "coo-min"?
11:43
Weve moved on to Mexican fondue, meaning cheese, spinach, artichokes, and salsa melted together. Im still deciding how I feel about this. Also: "take it to a whole new level" should be retired permanently, as should "outside the box."
11:36
Robin is having a tough time lifting her skillet. I can relate, having the upper body strength of a fetal chihuahua.
11:32
Robin is searing some scallops, and she just poured a dang gallon of olive oil into a large skillet. Look, I know olive oil is one of the healthier cooking fats, but 1/4 cup per serving doesnt do anyone any good. (Now getting off my high horse before I hurt myself.)
11:31
THE SHOW: Quick Fix Meals
THE HOST: Robin Miller
THE CONCEPT: Week-long dinners for busy families, with Oprah-esque theme song.
11:30
End of show. How you know: the wine comes out, and Mike changes into a red t-shirt under a charcoal grey blazer. Very Napa.
3/4-SLEEVE SWEATERS: 1/2
FRUGALITY QUOTIENT: low
HEALTH QUOTIENT: low
VERDICT: 8/10, for Peppermint Chocolate Tiramisu and general attractiveness
11:27
Why dont the Food Network hosts ever wash their own pots and pans? They should have a show made up entirely of Ina Garten and Bobby Flay doing dishes. I guarantee it would be a ratings winner.
11:23
He just poured about a cup of red wine into risotto, making it look like brains. Delicious, delicious brains. Again, the ugly/tasty paradox has been proven.
11:19
While I like Michael Chiarello, he suffers a bit from John Kerry Syndrome: you know hes totally great at what he does, but you dont necessarily want to have a beer with him.
11:15
Food Network Drinking Game, Rule #5739: Drink whenever a host claims he/she is "going somewhere," "checking the market out," or "has some errands to run" during the commercial break. We know you need more than four minutes to hit up the orchard, Chiarello.
11:13
Up next: a Peppermint Chocolate Tiramisu. I have never heard a finer collection of words. (P.S. Did you know "tiramisu" means "pick me up"? Me neither. Thanks, Mike!)
11:12
Currently, hes adding a TON of ground fennel to already fennel-heavy roast. Moderate amounts of fennel are always appreciated, but this looks like its going to taste like a bag of black licorice exploded in your mouth.
11:10
Chiarello isnt wearing a 3/4-sleeve sweater, but his pullover sleeves are rolled up to just under the elbow. Does that count?
11:09
Coffee procured! Urge to kill ... fading.
11:04
So far, this is an onion- and beet-heavy show. Not kid food, apparently. In first grade, either of those words would have thrown me into total gag lex failure.
11:01
THE SHOW: Easy Entertaining
THE HOST: Michael Chiarello
THE CONCEPT: "Formal fare in your formalwear." Clever boy.
10:59
End of show.
3/4-SLEEVE SWEATERS: a shocking 0
FRUGALITY QUOTIENT: good - salad and tamales are pretty cheap
HEALTH QUOTIENT: nada, though points for trying with the salad
VERDICT: 7/10, for gratuitous shots of blending.
10:55
Emerils jacket has remained perfectly clean through the entire show, despite making salad, mac and cheese, tamales con queso, and cheesecake. No mess at all. I would look like Pizza the Hut after a day like that.
10:52
Have you seen the ice cream sandwich bench? Its $950, though if Trading Spaces has taught me anything, you can make it at home with $15.62 and a bedsheet.
10:49
Can I tell you how much I love it when Emeril adds alcohol to recipes? Everyone in the audience cheers like crazy, as if to say, "WOO! This flan is gonna get us totally sploshed!"
10:46
Holly from Ohio is the next winner of Emerils Say Cheese contest, and she has a very, very red kitchen. Like, all her appliances and countertops are a fiery crimson. Wouldnt that make you angry when youre cooking? Like youre in Hells Kitchen? "Dont TALK TO ME when Im making CHEESECAKE, DAMMIT!"
10:43
Time for a multiple choice question! What kind of degree does Doc Gibbs have?
A) Funkiness MD
B) A PhD in smoothosity
C) A doctorate in jazz hands
D) Gastroenterology
10:40
As Emeril rolls his second tamale, I find my mind wandering to faraway places. Like Morocco. Were fez hats just decorative, or did they have a purpose? They dont shade the eyes or protect the head very well, so Im figuring they were invented for aesthetic purposes. In a related story, I think its time for some coffee.
10:37
Another ugly-but-delicious food: ried beans. We can all agree it looks like baby puke, right?
10:33
Emeril is making tamales con queso, and keeps asking for "lahwd." I wondered why he would be using the lord in his cooking, until it occurred to me that hes saying "lard."
10:32
Food Network Drinking Game, Rule #437: take a shot every time you wonder how a food show can pay for a full band. Youll be sploshed inside an hour.
10:30
Re: Emerils accent. Hes from Boston, right? Because it sounds so Brooklyn sometimes, I imagine him selling me knockoff sunglasses on the corner by the Halal Chinese Food place.
10:27
Emeril is stirring white-gray crabmeat into a yellow-gray macaroni and cheese mixture. You know that scene in Empire Strikes Back, when Han makes Luke a bed out of TonTon intestines? It looks like that. Which is okay, because sometimes ugly food is the best food. (See: eggplant.)
10:23
Bathroom dilemma, solved. Thank god for commercials. Did you guys need to know that? Also of note: my computer is resting on a hummus tub so the bottom wont overheat. In Brooklyn, we work with what we have, folks.
10:20
Augh! The vertical rotisserie ad is back so "Dad" can school us some more. I think Ive found my nemesis for the day.
10:18
Emeril is both a "spoon guy" and a "whisk fan." Can you be both? Is that like rooting for the Yankees and the Mets?
10:16
Emeril is running a "Say Cheese" recipe contest. Pam from Maryland is a winner, and she reminds me of every nurse or teachers assistant Ive ever met. Pam is using crab in her macaroni and cheese, which "kicks [it] up to notches unknown." NOTCHES UNKNOWN.
10:11
Speaking of golf, what happens now that Tiger is in the permanent doghouse? I imagine curling will finally have its day as THE sport for people who dont like sudden movements.
10:08
Were watching a split screen of the blonde mom and Emeril blending a dressing. Its still more interesting than golf.
10:06
First tip, from an at-home video segment with a blonde mom: "Never walk away from your pine nuts." Truer words, never spoken. How many times have I set them to toast and sniffed the air three minutes later all like, "Whats burning?"
10:05
The theme of the show is cheese. I can get behind this.
10:00
THE SHOW: Emeril Live!
THE HOST: Emeril Lagasse
THE CONCEPT: The godfather of TV cheffery hosts a cooking show in front of a live audience, says "BAM" a lot. Theres a band, too.
9:58
Nigella ends the show scarfing potatoes on a crimson couch by a roaring fire, while angels play smooth jazz in the background. This is a Luther Vandross video.
3/4-SLEEVE SWEATERS: 1
FRUGALITY QUOTIENT: nothing too expensive here
HEALTH QUOTIENT: Well let it slide. Its a Christmas show.
VERDICT: 10/10, for sexiness
9:54
Were up to fully loaded baked potatoes. Cooked by candlelight, naturally. Ive never been attracted to a potato before today, but somehow, Nigella is making them look sexy. Maybe because she just "splodged" them with sour cream, and now - I swear to god - is "forking them together."
9:52
Its not even time for Price is Right, and Nigellas guests are eating Christmas tree cakes and getting sploshed on espresso martinis. I want to go to there.
9:50
Her strata is (direct quote): "Like a toasted cheese sandwich, but a celestial one, as if eaten by angels." If heaven is filled with grilled cheese sandwiches, I will feel a lot better about death.
9:47
Unconsidered when planning 19-hour blogging marathon: when do I go to the bathroom?
9:45
Nigellas cake batter is "perfectly plain, but anything but austere." Husband-Elect just kissed me goodbye and went to work. Are these related somehow?
9:43
A Nigella haiku:
Oh, metric system
You make baking funny with
your grams and liters
9:40
"Let Dad school you with a vertical rotisserie." is a sentence I never hoped to hear, in a commercial or otherwise.
9:37
This entire show is candlelit and set to saxophone jazz. I think Food Network is trying to seduce me.
9:35
Nigellas casual vocabulary is my favorite. Shes making jam, and has described it as "fiery crimson" and "volcanically boiling." This is the stuff that goes with peanut butter, right?
9:32
Nigella is sploshing cider vinegar into sugar. I enjoy sploshing. Someday, I hope to splosh my way into college.
9:30
THE SHOW: Nigellas Christmas Kitchen
THE HOST: British cook/woman Id date if I went that way, Nigella Lawson
THE CONCEPT: homemade Christmas gifts
T-minus 24 minutes…
Top Ten Links of the Week 3 26 10 – 4 1 10
Tuesday, April 8, 2014
Sweet readers, hope y’all enjoyed Leigh’s April Fools joke from yesterday. Just to confirm: her 19-year vegetarian streak is still going strong. Not even bacon can break her resolve. God knows I’ve tried.
Have a wonderful, jellybean-filled Easter weekend, and well see you back here Monday. In the meantime, the links!
1) MSN Smart Spending: Store- vs. name-brand cereal - What kids think
Guest poster Len Penzo rounded up the neighborhood kids for a six-cereal taste test. Name brands win by a small margin, but generics put up a good fight. And? The price difference is enough to endorse generics. Off to find some Tiny Frosted Wheat Squares!
2) Jezebel: Jennifer Hudson’s Pitch Perfect Weight Watchers Campaign
Oh, wow. This is nothing but win: the Oscar winner is pitching for WW these days, and nowhere in either of her TV spots does she mention the actual amount of weight she’s lost. Both ads focus entirely on feeling healthier and setting a good example. And I am telling you, I like it. And YOU, and YOU, and YOU, you’re gonna love it (too).
3) Urlesque: The Best Peep Dioramas of All Time
Yo, other sites. I’m really happy for you, and Imma let you finish the rest of your posts, but Urlesque has some of the best peep dioramas of all time! Seriously! They’re really cute! Peep “Up” will just about kill you.
4) To Your Brain, Bacon And Chocolate Are Sort Of Like Cocaine
No surprise: Rats ate crappy food. Rats became obese.
Surprise: Rats’ brain wiring changed in the process, making more food necessary to maintain the same rush. Later, rats ignored electric shock to get to their stashes. Now, people are not rats, but you could extrapolate some pretty stunning conclusions from this.
5) Slashfood: Seafood Buyers Get Scammed
Yikes! Think twice about buying fish from a supermarket, sweet readers. Many are including water weight in their official measures, meaning y’all “may be paying up to $23 a pound for ice.” Mmm … tilapiapops.
6) Casual Kitchen: Eight Myths About Vegetarians and Vegetarian Food
Dan goes mythbusting. And while nothing explodes or is dropped from a tall building, his conclusions are nonetheless informative, riveting, and pro-vegetarianism. It ain’t just for Deadheads anymore.
7) New York Times: Bill on School Lunch is Scaled Back; Abuse of School Lunch Isn’t
Parents, heed the call! It was gonna happen: with all these food orms, the school cafeteria has finally, justifiably come under fire. This post is a nice summary of the issues at hand, and should be perused if your kids don’t pack their lunches.
8) Neatorama: Shove a Stick Up … Your Food?
This post proves the, uh, long unproven: you can slam ANY food on a stick, up to and including: meatballs, pie, bacon, tempura octopus, and scorpions. That last word is not a misprint.
9) The Simple Dollar: Low-Calorie Food and Long Term Costs
Preach, brother.
10) BlogHer: 10 Tips to Help Reduce the Psychological Toll of Childhood Obesity
Depression and being bullied are pretty common among overweight kids. If you know a victim, employing these caring, thoughtful strategies might ease the burden.
HONORABLE MENTIONS
Knife Skills for All Ages – Little Fingers, Big Blades
Make Your Own Partially Hydrogenated Trans Fat
Man Feels Emasculated by Brie
Guy Fieri Wins Peabody
10 Ways to Go Green That Dont Involve Personal Sacrifice
Culinate: Chicken Soup, Eight Ways
Noodles got you down? There’s life in variety. (And more noodles.)
Jezebel: The First and Last Time We Will Acknowledge Kitchenistas
Some of my more fashionable fellow New Yorkers are turning their cabinets into shoe racks. Gag me with a freakin’ Manolo.
The Kitchn: Pulled Pork Shoulder – Ways to Use it All Week Long
Slow cook it once, pull from it Monday through Friday.
Lifehacker: Consider Maple Syrup as a Healthier Sweetener
It comes from trees! It’s practically a vegetable! Well, maybe not, but it could be a healthy alternative to high fructose corn slop.
NY Daily News: Corporate Accountability International poll shows Ronald McDonald contributes to obesity epidemic
One woman claimed, "He is a deep-fried Joe Camel for the 21st century.” Did not mention, “completely terrifying.”
Scordo: The Scordo Pasta Challenge – Vincenzo Eats His Way Through Every Known Pasta Shape
In which the author attempts to eat all 158 (scratch that - 310) kinds of pasta before 2014. Genius or insanity? Only time and the search for pagliaioni will tell.
Serious Eats: Kitchen Hack - Use Your Toaster to Heat Taco Shells
This is brilliant. What else can you stick in there? (Note: not forks.)
AND ALSO
Snippet & Ink Inspiration Boards
Um ... so, Im, uh, getting married this year, and I, uh, spent about 47 hours browsing this cavalcade of awesome. Ladies, you will not be disappointed. You either, dudes.
Thank you so much for visiting Cheap Healthy Good! (We appreciate it muchly). If you’d like to further support CHG, subscribe to our RSS feed! Or become a Facebook friend! Or check out our Twitter! Or buy something inexpensive, yet fulfilling via that Amazon store (on the left)! Bookmarking sites and links are nice, too. Viva la France!
Have a wonderful, jellybean-filled Easter weekend, and well see you back here Monday. In the meantime, the links!
1) MSN Smart Spending: Store- vs. name-brand cereal - What kids think
Guest poster Len Penzo rounded up the neighborhood kids for a six-cereal taste test. Name brands win by a small margin, but generics put up a good fight. And? The price difference is enough to endorse generics. Off to find some Tiny Frosted Wheat Squares!
2) Jezebel: Jennifer Hudson’s Pitch Perfect Weight Watchers Campaign
Oh, wow. This is nothing but win: the Oscar winner is pitching for WW these days, and nowhere in either of her TV spots does she mention the actual amount of weight she’s lost. Both ads focus entirely on feeling healthier and setting a good example. And I am telling you, I like it. And YOU, and YOU, and YOU, you’re gonna love it (too).
3) Urlesque: The Best Peep Dioramas of All TimeYo, other sites. I’m really happy for you, and Imma let you finish the rest of your posts, but Urlesque has some of the best peep dioramas of all time! Seriously! They’re really cute! Peep “Up” will just about kill you.
4) To Your Brain, Bacon And Chocolate Are Sort Of Like Cocaine
No surprise: Rats ate crappy food. Rats became obese.
Surprise: Rats’ brain wiring changed in the process, making more food necessary to maintain the same rush. Later, rats ignored electric shock to get to their stashes. Now, people are not rats, but you could extrapolate some pretty stunning conclusions from this.
5) Slashfood: Seafood Buyers Get Scammed
Yikes! Think twice about buying fish from a supermarket, sweet readers. Many are including water weight in their official measures, meaning y’all “may be paying up to $23 a pound for ice.” Mmm … tilapiapops.
6) Casual Kitchen: Eight Myths About Vegetarians and Vegetarian Food
Dan goes mythbusting. And while nothing explodes or is dropped from a tall building, his conclusions are nonetheless informative, riveting, and pro-vegetarianism. It ain’t just for Deadheads anymore.
7) New York Times: Bill on School Lunch is Scaled Back; Abuse of School Lunch Isn’t
Parents, heed the call! It was gonna happen: with all these food orms, the school cafeteria has finally, justifiably come under fire. This post is a nice summary of the issues at hand, and should be perused if your kids don’t pack their lunches.
This post proves the, uh, long unproven: you can slam ANY food on a stick, up to and including: meatballs, pie, bacon, tempura octopus, and scorpions. That last word is not a misprint.
9) The Simple Dollar: Low-Calorie Food and Long Term Costs
Preach, brother.
10) BlogHer: 10 Tips to Help Reduce the Psychological Toll of Childhood Obesity
Depression and being bullied are pretty common among overweight kids. If you know a victim, employing these caring, thoughtful strategies might ease the burden.
HONORABLE MENTIONS
Chow: April Fool’s Headlines
No links here, but Chow’s 4/1 headlines had to be mentioned. A few prime examples: Knife Skills for All Ages – Little Fingers, Big Blades
Make Your Own Partially Hydrogenated Trans Fat
Man Feels Emasculated by Brie
Guy Fieri Wins Peabody
10 Ways to Go Green That Dont Involve Personal Sacrifice
Culinate: Chicken Soup, Eight WaysNoodles got you down? There’s life in variety. (And more noodles.)
Jezebel: The First and Last Time We Will Acknowledge Kitchenistas
Some of my more fashionable fellow New Yorkers are turning their cabinets into shoe racks. Gag me with a freakin’ Manolo.
The Kitchn: Pulled Pork Shoulder – Ways to Use it All Week Long
Slow cook it once, pull from it Monday through Friday.
Lifehacker: Consider Maple Syrup as a Healthier Sweetener
It comes from trees! It’s practically a vegetable! Well, maybe not, but it could be a healthy alternative to high fructose corn slop.
NY Daily News: Corporate Accountability International poll shows Ronald McDonald contributes to obesity epidemic
One woman claimed, "He is a deep-fried Joe Camel for the 21st century.” Did not mention, “completely terrifying.”
Scordo: The Scordo Pasta Challenge – Vincenzo Eats His Way Through Every Known Pasta Shape
In which the author attempts to eat all 158 (scratch that - 310) kinds of pasta before 2014. Genius or insanity? Only time and the search for pagliaioni will tell.
Serious Eats: Kitchen Hack - Use Your Toaster to Heat Taco Shells
This is brilliant. What else can you stick in there? (Note: not forks.)
AND ALSO
Snippet & Ink Inspiration Boards
Um ... so, Im, uh, getting married this year, and I, uh, spent about 47 hours browsing this cavalcade of awesome. Ladies, you will not be disappointed. You either, dudes.
Thank you so much for visiting Cheap Healthy Good! (We appreciate it muchly). If you’d like to further support CHG, subscribe to our RSS feed! Or become a Facebook friend! Or check out our Twitter! Or buy something inexpensive, yet fulfilling via that Amazon store (on the left)! Bookmarking sites and links are nice, too. Viva la France!
1 200 Rite Aid Stores To Host Free Screenings During November
Tuesday, March 25, 2014
Rite Aid is teaming up with the American Diabetes Association to raise awareness and funds for its national Stop Diabetes campaign, offer incentives for patients to take Diabetes Risk Tests, distribute diabetes guides at every pharmacy counter, and host more than 1,200 free diabetes clinics during American Diabetes Month in November.Heres their press release:
Rite Aid Joins American Diabetes Association in Fight to Stop Diabetes®
"In November 1,200 Rite Aid stores will host Diabetes Solutions Days offering free blood glucose, cholesterol, blood pressure screenings and Body Mass Index (BMI) readings. Visitors to these annual clinics also can try free samples of over-the-counter medications and other diabetes products, discuss diabetes management with a Rite Aid pharmacist, and get a potentially life-saving flu shot."Visit their site to locate Rite Aid stores near you that offer flu shots.
Saturday Throwback 1 Chicken 17 Healthy Meals 26 Bucks No Mayo
Sunday, March 9, 2014
Every Saturday, we post a piece from the CHG archives. This one is from February 2009. Oh, memories.
The stretchability of a whole chicken is a frequently discussed topic among food and frugality bloggers. It’s commonly accepted that a single fowl will feed a family of 11 for weeks, years - even millennia. Even after 20 months of keeping CHG, I’m constantly gobsmacked by how moms and dads can create dinner after dinner from the same bird.
Here’s the thing: sometimes, those dinners aren’t the healthiest meals in the world. There tend to be a lot of quesadillas and casseroles whenever these type of posts pop up, not to mention chicken salads drenched with full-fat mayo. Now, there’s nothing wrong with this whatsoever (except the mayo - blech), but I wanted to see if I could put a healthier spin on it.
In a sentence: I wanted to find out if it was possible to create a gaggle of inexpensive, lower-fat meals with the leftovers from one big ol’ chicken.
Here were my rules:
- The budget – for EVERYTHING - was $25.
- I had to use as much food already in my pantry as possible. (Which accounted for a lot, and saved me mad dough in the long run.)
- Each meal had to feed at least two people (The Boyfriend and me).
- Bonus points for leftovers.
- The chicken had to be used up within a few days, so it wouldn’t go bad.
- The meals had to have reasonable variety, perably from a range of cuisines. It couldn’t be Chicken with Spaghetti on Day 1, then Chicken with Penne on Day 2.
- The meals had to have very little added fat, since the leftover chicken would provide most of it.
However, I did go $0.86 over budget. I’m okay with that, though. Between what we consumed each night and ate for lunch the next day, that $25.86 made 17 full meals, which works out to $1.52 each. That’s less than a cup of Starbucks coffee, so … aces.
What follows is the menu breakdown, complete with pictures and links to four of the five recipes. The last, a Cook’s Illustrated curry dish, isn’t online, so I transcribed it at the very bottom of this post. There’s also a master grocery list, so y’all can see the price breakdown of everything.
With that said, let’s get started with introductions: Charles, these are the CHG readers. CHG readers, this is Charles. He’s my chicken. He’s 6.99 lbs.
He will not look like this for long.Day 1
Marcella Hazan’s Lemon Roasted Chicken with Carrots and Potatoes
2 servings
Chicken consumed: 10 ounces
We kicked everything off with Marcella’s Lemon Roasted Chicken. It’s been featured on the blog before, with good reason. In a world of dry, lame-o poultry, it is the Queen Mum of moist, flavorful goodness. Plus, when you add a few thick-cut carrots and quartered (unpeeled) red potatoes to the pan before it starts cooking, it becomes a whole meal. (Seriously, that’s all you have to do.) Together, The Boyfriend and I polished off all the vegetables and 10 ounces of chicken (five ounces each) for a Sunday night meal.Afterwards, we stripped the chicken bare. Nude. Butt-naked. There was nothing left on that carcass but skin and gristle. It was a little hyena-like, honestly, but fun nonetheless. In total, our booty came to 2 pounds, 4 ounces of pure, straight-up leftover meat, mostly from the breast. Here’s a shot of the carnage.
If I had half a brain, I would have saved Charles’ bones to make stock. But I forgot.To quote the bard, “Duh.”
Day 2
Cooking Light’s Chicken Picadillo with Rice and Black Beans
3 servings
Leftover chicken consumed: 1 pound
(Note: The experiment almost ended here, since I didn’t go grocery shopping in time for Day 2. Fortunately, for this particular recipe, everything was in my pantry already. [Woo hoo!])Going in, I had mid-level expectations for Chicken Picadillo, and was super-pleasantly surprised by the results. All in all, it’s supremely easy to cook, and a nice change from the average Tex-Mex dish. Ground chicken, salsa, raisins, and almonds make up the main ingredients, but a dash of cinnamon ties it all together, giving everything a warm, lovely flavor. We ate it with plain rice and mashed black beans (to prepare: heat in pot, mash with masher, add salt and pepa), and used the leftovers to create a chicken/lettuce/salsa wrap the next day for lunch. Good times.
Day 3
White Chicken Chili
2-3 servings
Leftover chicken consumed: 1-1/2 cups
This tangy, mild, ridiculously simple chili was The Boyfriend’s favorite dish of the bunch. (He is the Chili King. He can do anything.) He slurped a bowl in record time, scarfed leftovers for lunch the next day, and openly wept when I told him he had finished it all. Poor guy.The key to keeping this dish low-fat is the beans. By lightly mashing them, you create a thicker chili consistency, and don’t have to add as much cheese. FYI: If you like your chilis a little spicier, the heat is eminently adjustable here: just include the jalapeno seeds OR add another pepper altogether.
Day 4
Food Network’s Sesame Noodles with Chicken
5 servings
Chicken consumed: 1 cup
Three days into this thing, and we were barely halfway through Charles’ leftover meat. That started to change here.It must be known: I loooooooove noodles. I luff them. I lurve them. I want to kiss them, but they keep falling through my fingers. (Ooo … deep.) Naturally then, this dish from Food Network was my favorite of the experiment. It’s a cross between Ellie Krieger’s Aromatic Noodles and this Noodle Salad from Cooking Light, with just a little more tang. The whole shebang is a tad higher in fat than the experiment’s others (see: butter, peanut), but it’s the healthy, protein-y kind, so I wouldn’t worry too much.
One note: I substituted a pitted, sliced regular cucumber for the Kirby. No harm, no foul, and it worked just fine.
Day 5
Cook’s Illustrated’s Chicken Curry in a Hurry
(recipe at bottom of post)
4 servings
Chicken consumed: 2 cups
Finally, we had reached the end. Charles was nearly tapped by Day 5, though perhaps surprisingly, we weren’t getting tired of chicken in the least.It’s a good thing, then, we went with Curry in a Hurry. Served with a side of brown rice, it’s a fast, fantastic, Indian-inspired weeknight meal that will absolutely use up the last of any leftover chicken. Plus, it’s a lot of frigging food. CI claims it serves four people, it’s really more like five or six. Maybe eight or nine if you’re elves.
Note: we skipped the peas because they represent the oppression of the worker by the bourgeoisie, and can only be freed through shared profit and community-wide effort. (Oh wait – that’s not right. Actually, I just forgot to buy them. It didn’t make a difference.)
~~~
And that, my friends, is it. Were full. The chickens gone. The experiment worked.
Here’s our grocery list (just like we promised!), plus the curry recipe, should you be into it. Comments and questions are welcome, and Id love to hear what yall have done with a whole chicken. Enjoy!
~~~
SHOPPING LIST
(* means I already had it in my pantry or fridge)
1 7-lb Oven Stuffer Roaster chicken: $6.92
1 lb thick carrots: $0.67
1-1/2 lbs red or Yukon gold potatoes: $1.42
2 lemons: $0.80
*1 or 2 tablespoons salt: $0.04
*3 teaspoons olive oil: $0.11
*2 tablespoons toasted sesame oil: $0.36
*2 tablespoons vegetable oil: $0.18
*2-1/2 medium onions: $0.30
*9 garlic cloves: $0.30
*2-1/2 teaspoons ground cumin: $0.05
*1/4 teaspoon ground cinnamon: $0.01
*1/2 teaspoon dried oregano or Italian seasoning: $0.02
*Pinch ground cloves: $0.01
*1 teaspoon crushed red pepper: $0.05
*1/2 to 1 tablespoon curry powder: $0.07
*1 cup bottled salsa: $0.99
*1/3 cup golden raisins: $0.79
*1/4 cup raisins: $0.42
*1/4 cup slivered almonds: $0.73
1/4 cup dry-roasted peanuts: $0.35
1 large bunch fresh cilantro: $0.99
*1 14-oz can black beans: $0.67
1 can large white beans: $1.39
*1 (15-ounce) can chickpeas: $0.67
*1-2/3 cup uncooked brown rice: $0.95
1 seeded jalapeño pepper: $0.25
1 cucumber: $0.80
6 scallions: $0.67
2 tablespoons fresh grated ginger: $0.32
1 can (4-ounce) chopped green chilies: $1.49
*2 cups chicken broth: $0.60
*1 pound spaghetti or Chinese egg noodles: $0.80
1/2 cup smooth peanut butter: $0.21
*1/4 cup soy sauce: $0.38
*2 tablespoons dark brown sugar: $0.06
*1 tablespoon rice vinegar: $0.24
*1/2 cup plain whole-milk yogurt (we used low-fat, and it was okay): $0.28
*1/2 cup grated low-fat Monterey Jack or white cheddar cheese: $0.50
TOTAL: $25.86
~~~
Cook’s Illustrated’s Chicken Curry in a Hurry
Serves 4
2 tablespoons vegetable oil
1 onion, sliced thin
1/2 to 1 tablespoon curry powder (mine is hot, so I only use ½)
Salt
4 garlic cloves, minced
1 tablespoon fresh grated ginger
½ cup water
2 cups shredded of thinly sliced cooked chicken
1 (15-ounce) can chickpeas, drained and rinsed
1 cup frozen peas (I left this out, but please use)
1/4 cup raisins
1/2 cup plain whole-milk yogurt (we used low-fat, and it was okay)
1/4 cup minced fresh cilantro
1. In a large skillet, heat oil over medium-high heat. Add onion, curry powder and 1/2 teaspoon salt. Saute about 6 minutes, until onion is browning. Add garlic and ginger. Cook 30 seconds, or until fragrant
2. Add water, meat, chickpeas, peas, and raisins. Stir. Saute 3 to 5 minutes, until warmed through.
3. Kill heat. Add yogurt and cilantro. Serve, over brown rice if you like.
Top Ten Links of the Week 1 7 11 1 13 11
Tuesday, February 25, 2014
The links are back, yo! Its a new year, and to go with it, we have some new sources, along with proven favorites like Marion Nestle and the minimalist, uh ... (nothing rhymes with "minimalist," except maybe "Stephanie Zimbalist," but if anything did, I would put it here) ... always great Mark Bittman.
1) Grandparents.com: Recipe Section
I maintain this now! It’s my job! So, I’m posting it as #1. You might exclaim, “Why, she’s gone mad with power. MAD, I tell you.” And in reply to that, I cackle maniacally, shake my fist at the heavens and reply, “Yup.” (P.S. As you would expect with a grandparentally-oriented website, the cookie section is particularly solid. Not my doing, but my predecessor’s.)
2) New York Times: How the Microplane Grater Escaped the Garage
Loved this neat piece about microplane creator Chris Grace, who was just trying to file some wood. It’s like the penicillin legend, only delicious and less yogurty.
3) Food Politics: Predictions – National Nutrition Issues for 2011
Marion Nestle gazes deeply into her crystal cantaloupe and comes up with eight food policy issues (see: the title of her blog) that will be on everyone’s lips in the coming year. Most prominent: safety and school eats.
4) 344 Pounds: Stop Making Excuses for Weight Problems
Somewhat bluntly worded? Yep. Somewhat totally true? Absolutely. And it’s advice it’s about time I took. (Why, hello, post-honeymoon/holidays precipitous weight gain! I missed you so.)
5) Jezebel: The Problem With the Special K Challenge
In a nutshell: It’s nutritionally and calorically no good. But there’s a much more extensive, detailed explanation inside.
6) Washington Post: Consumer Reports Insights - Breakfast is important; tips for making it nutritious
Old news, reconfirmed, but with lots of interesting, helpful, and practical solutions to cramming breakfast into a busy day.
7) The Kitchn: 10 Inspiring Blogs on Vegan Food & Cooking
You! Meatless, eggless, and cheeseless people! Heed my call! Read this and weep no longer, for your diets have been saved from a eon of snow peas and cold spaghetti.
8) Food Network: Paula Deen’s English Peas Recipe
Come for Paula’s recipe. (Butter + peas = buttered peas.) Stay for the incredible comments. (Skip the first three. They’re a tad bitter.)
9) Bittman: Muffins, Infinite Ways
Not only is this a solid master recipe for all sorts of muffin-oriented treats, but “Muffins, Infinite Ways” will be the name of my first album.
10) Serious Eats: 5 Veggie-Packed Frittatas
Not only is this a solid post about healthy variations on the standard egg dish, but “5 Veggie-Packed Frittatas” will be the name of my first child.
AND ALSO
Saturday Night Live: Amusement Park Ride
Dunno if y’all saw SNL this past weekend, but Jim Carrey hosted, and about 2/3rds of the way through the show, they aired this sketch. It’s about a young couple haunted by animatronic figures when an amusement park ride breaks down. And it’s awesome. I forgot what a phenomenal physical comedian Jim Carrey is. Look at his face. LOOK AT HIS FACE!
Thank you so much for visiting Cheap Healthy Good! (We appreciate it muchly). If you’d like to further support CHG, subscribe to our RSS feed! Or become a Facebook friend! Or check out our Twitter! Or buy something inexpensive, yet fulfilling via that Amazon store (on the left)! Bookmarking sites and links are nice, too. Viva la France!
1) Grandparents.com: Recipe SectionI maintain this now! It’s my job! So, I’m posting it as #1. You might exclaim, “Why, she’s gone mad with power. MAD, I tell you.” And in reply to that, I cackle maniacally, shake my fist at the heavens and reply, “Yup.” (P.S. As you would expect with a grandparentally-oriented website, the cookie section is particularly solid. Not my doing, but my predecessor’s.)
2) New York Times: How the Microplane Grater Escaped the Garage
Loved this neat piece about microplane creator Chris Grace, who was just trying to file some wood. It’s like the penicillin legend, only delicious and less yogurty.
3) Food Politics: Predictions – National Nutrition Issues for 2011
Marion Nestle gazes deeply into her crystal cantaloupe and comes up with eight food policy issues (see: the title of her blog) that will be on everyone’s lips in the coming year. Most prominent: safety and school eats.
4) 344 Pounds: Stop Making Excuses for Weight Problems
Somewhat bluntly worded? Yep. Somewhat totally true? Absolutely. And it’s advice it’s about time I took. (Why, hello, post-honeymoon/holidays precipitous weight gain! I missed you so.)
5) Jezebel: The Problem With the Special K Challenge
In a nutshell: It’s nutritionally and calorically no good. But there’s a much more extensive, detailed explanation inside.
 |
| From Flickrs megleo |
Old news, reconfirmed, but with lots of interesting, helpful, and practical solutions to cramming breakfast into a busy day.
7) The Kitchn: 10 Inspiring Blogs on Vegan Food & Cooking
You! Meatless, eggless, and cheeseless people! Heed my call! Read this and weep no longer, for your diets have been saved from a eon of snow peas and cold spaghetti.
8) Food Network: Paula Deen’s English Peas Recipe
Come for Paula’s recipe. (Butter + peas = buttered peas.) Stay for the incredible comments. (Skip the first three. They’re a tad bitter.)
9) Bittman: Muffins, Infinite Ways
Not only is this a solid master recipe for all sorts of muffin-oriented treats, but “Muffins, Infinite Ways” will be the name of my first album.
10) Serious Eats: 5 Veggie-Packed Frittatas
Not only is this a solid post about healthy variations on the standard egg dish, but “5 Veggie-Packed Frittatas” will be the name of my first child.
AND ALSO
Saturday Night Live: Amusement Park Ride
Dunno if y’all saw SNL this past weekend, but Jim Carrey hosted, and about 2/3rds of the way through the show, they aired this sketch. It’s about a young couple haunted by animatronic figures when an amusement park ride breaks down. And it’s awesome. I forgot what a phenomenal physical comedian Jim Carrey is. Look at his face. LOOK AT HIS FACE!
Thank you so much for visiting Cheap Healthy Good! (We appreciate it muchly). If you’d like to further support CHG, subscribe to our RSS feed! Or become a Facebook friend! Or check out our Twitter! Or buy something inexpensive, yet fulfilling via that Amazon store (on the left)! Bookmarking sites and links are nice, too. Viva la France!
Top Ten Links of the Week 10 1 10 10 7 10
Friday, February 21, 2014
Sweet readers! I would have submitted this sooner, by my cat has somewhat forcibly taken up permanent residence on my bosom. What’s the protocol for this?
That aside, we have a solid, fairly diverse link roundup today, including a late #1 entry that might just be the greatest thing in the world. Besides “Fart Barfunkel,” I mean.
1) The Kitchn/Just JENN: Look! A Star Wars Theme Party
If the Death Star watermelon doesn’t reel you in, the Han-Solo-trapped-in-carbonite-jello will snag you for sure. Don’t miss the Leia cupcakes or the Sarnac Dip, either, if you know what’s good for you, Luke. Er, I mean, reader.
2) Eating Rules: October Unprocessed
Blogger Andrew Wilder is going 31 days without eating an iota of processed food. How he’ll handle Halloween, I have no idea (Et tu, mini Snickers?), but I like his moxy. And his updates. He’s already a week in, but feel free to join him in the challenge.
3) Jezebel: Healthy Living Blogs Maybe Not So Healthy
Are food and exercise blogs helping others live healthier, or encouraging extreme eating and exercising? A recent Marie Claire article came out firmly in the latter’s corner, but Jez makes good points on both sides. Promoting disordered diets is something we really try to steer clear of here, while still acknowledging that occasionally, folks might want to drop a few pounds. I hope that’s always clear. If not – crap – please let me know a.s.a.p.
4) Washington Post: Public Health Advocates Worry that Dietary Advice Will Get Lost in Translation
The government is revising its dietary guidelines this year, and many are looking at the new advice as a trial, testing whether the Obama administration is serious about the Let’s Move initiative. Because in the past? The feds have kinda been talking out the sides of their mouths on this one.
5) New York Times: After Growth, Fortunes Turn for Monsanto
Holy moly. Monsanto’s stock dropped 42% since January. Not only are farmers growing fewer specific crops than the company projected, but it’s being outpriced by Chinese competitors and out-PR’d by everybody else. Yowza.
6) HuffPo/Eating well: Food Labels That Lie
Are “natural,” “organic,” and “local” all they’re cracked up to be? You can probably guess the answer, but this piece includes some good explanations as to why.
7) SF Gate: Whole wheat, but not the whole story
Wondering how to choose the best supermarket bread? From Marion Nestle: “Inspect labels to make sure the first ingredient is whole grain, the total number of ingredients is small and devoid of unpronounceable chemicals, the fiber content is at least 2 grams per 1-ounce serving and the label says 100 percent whole wheat.” Word.
8) ReadyMade: Stop Wasting Food
We’ve seen these kind of food saving tips before, but never all together or put so well. Scroll down a little to find ‘em.
9) Money Saving Mom: Are Food Savers Worth the Money?
Speaking of saving food ... the bags are pricey, but if you eat a lot of meat and/or hunt for your dinner, readers say the vacu-pack machine is well worth the investment.
10) Culinate: The Beauty of the Immersion Blender
A.K.A., Ode to the KitchenAid Stick. Husband Man and I received one for our shower, and it has saved my sanity, not to mention quite a few sleeveless tees.
HONORABLE MENTIONS
Consumerist: Hide Lunch from Office Thieves in Healthy Meal Boxes
Want co-workers to lay off your PB&J? Stick it in a Lean Cuisine box. Oddly, people tend not to touch those.
Coupon Sherpa: 20 Things it’s Cheaper to Buy Than DIY
Computers are a given, but homemade olive oil might also be a tad more time-consuming than necessary.
Hulu: Good Eats
Full episodes for free! Go see!
Neatorama: Bacon Costume
Unpictured: His wife, Mrs. Eggs.
Serious Eats: Paula Deen to Launch Line of Fresh Fruits and Vegetables
Wait. Is butter a vegetable?
The Stir: Anatomy of a Chicken Nugget
No! Why? Ack. Ew ew ew ew ew.
Surviving and Thriving: Why you need renter’s insurance
My friend D’s apartment was broken into a few years ago. The thief took his laptop, his comb, and his copy of Cool as Ice. (No joke.) If you treasure your own copy of Vanilla Ices acting debut, renters insurance is the way to go.
AND ALSO
The Oatmeal: Working from Home
Yep. This about sums it up. Click on the link to see the rest of the comic.
Thank you so much for visiting Cheap Healthy Good! (We appreciate it muchly). If you’d like to further support CHG, subscribe to our RSS feed! Or become a Facebook friend! Or check out our Twitter! Or buy something inexpensive, yet fulfilling via that Amazon store (on the left)! Bookmarking sites and links are nice, too. Viva la France!
That aside, we have a solid, fairly diverse link roundup today, including a late #1 entry that might just be the greatest thing in the world. Besides “Fart Barfunkel,” I mean.
1) The Kitchn/Just JENN: Look! A Star Wars Theme PartyIf the Death Star watermelon doesn’t reel you in, the Han-Solo-trapped-in-carbonite-jello will snag you for sure. Don’t miss the Leia cupcakes or the Sarnac Dip, either, if you know what’s good for you, Luke. Er, I mean, reader.
2) Eating Rules: October Unprocessed
Blogger Andrew Wilder is going 31 days without eating an iota of processed food. How he’ll handle Halloween, I have no idea (Et tu, mini Snickers?), but I like his moxy. And his updates. He’s already a week in, but feel free to join him in the challenge.
3) Jezebel: Healthy Living Blogs Maybe Not So Healthy
Are food and exercise blogs helping others live healthier, or encouraging extreme eating and exercising? A recent Marie Claire article came out firmly in the latter’s corner, but Jez makes good points on both sides. Promoting disordered diets is something we really try to steer clear of here, while still acknowledging that occasionally, folks might want to drop a few pounds. I hope that’s always clear. If not – crap – please let me know a.s.a.p.
4) Washington Post: Public Health Advocates Worry that Dietary Advice Will Get Lost in Translation
The government is revising its dietary guidelines this year, and many are looking at the new advice as a trial, testing whether the Obama administration is serious about the Let’s Move initiative. Because in the past? The feds have kinda been talking out the sides of their mouths on this one.
5) New York Times: After Growth, Fortunes Turn for Monsanto
Holy moly. Monsanto’s stock dropped 42% since January. Not only are farmers growing fewer specific crops than the company projected, but it’s being outpriced by Chinese competitors and out-PR’d by everybody else. Yowza.
6) HuffPo/Eating well: Food Labels That Lie
Are “natural,” “organic,” and “local” all they’re cracked up to be? You can probably guess the answer, but this piece includes some good explanations as to why.
7) SF Gate: Whole wheat, but not the whole story
Wondering how to choose the best supermarket bread? From Marion Nestle: “Inspect labels to make sure the first ingredient is whole grain, the total number of ingredients is small and devoid of unpronounceable chemicals, the fiber content is at least 2 grams per 1-ounce serving and the label says 100 percent whole wheat.” Word.
8) ReadyMade: Stop Wasting Food
We’ve seen these kind of food saving tips before, but never all together or put so well. Scroll down a little to find ‘em.
9) Money Saving Mom: Are Food Savers Worth the Money?Speaking of saving food ... the bags are pricey, but if you eat a lot of meat and/or hunt for your dinner, readers say the vacu-pack machine is well worth the investment.
10) Culinate: The Beauty of the Immersion Blender
A.K.A., Ode to the KitchenAid Stick. Husband Man and I received one for our shower, and it has saved my sanity, not to mention quite a few sleeveless tees.
HONORABLE MENTIONS
Consumerist: Hide Lunch from Office Thieves in Healthy Meal Boxes
Want co-workers to lay off your PB&J? Stick it in a Lean Cuisine box. Oddly, people tend not to touch those.
Coupon Sherpa: 20 Things it’s Cheaper to Buy Than DIY
Computers are a given, but homemade olive oil might also be a tad more time-consuming than necessary.
Hulu: Good Eats
Full episodes for free! Go see!
Neatorama: Bacon CostumeUnpictured: His wife, Mrs. Eggs.
Serious Eats: Paula Deen to Launch Line of Fresh Fruits and Vegetables
Wait. Is butter a vegetable?
The Stir: Anatomy of a Chicken Nugget
No! Why? Ack. Ew ew ew ew ew.
Surviving and Thriving: Why you need renter’s insurance
My friend D’s apartment was broken into a few years ago. The thief took his laptop, his comb, and his copy of Cool as Ice. (No joke.) If you treasure your own copy of Vanilla Ices acting debut, renters insurance is the way to go.
AND ALSO
The Oatmeal: Working from Home
Yep. This about sums it up. Click on the link to see the rest of the comic.
Thank you so much for visiting Cheap Healthy Good! (We appreciate it muchly). If you’d like to further support CHG, subscribe to our RSS feed! Or become a Facebook friend! Or check out our Twitter! Or buy something inexpensive, yet fulfilling via that Amazon store (on the left)! Bookmarking sites and links are nice, too. Viva la France!
AHS 2012 Part 1 Safe Starches and LDL C vs LDL P
Monday, February 17, 2014
So this past weekend, I was able to attend AHS 2012 in Cambridge, MA. For those of you who dont know, the Ancestral Health Symposium is an annual event that began last year, and it brings together all of the most well-known people in the paleo community for a weekend full of lectures, debates, paleo food, and apparently, large amounts of free chocolate and coffee. Or maybe it was only me who spent half the conference eating free dark chocolate samples and drinking americanos. Oh well, coffee is life.
It was a great weekend, and I got to meet some great people who Ive learned so much from over the past couple of years. Stephan Guyenet, Chris Kresser, Mark Sisson, just to name a few. Also got to meet Laura from Ancestralize Me, which was great because shes also on the RD track and I love bitching about My Plate. I did NOT get to meet Robb Wolf, which I was really disappointed in since hes sort of the ring leader of this whole paleo movement. Maybe next time. I was so pleasantly surprised to learn how down to earth and approachable these people were. Despite their status in the community, they were willing to socialize with everyone and blend in. I really appreciated their everydayness.
Anyway, over the next few days Ill be discussing my thoughts on some of the main topics from AHS this year, and also talk about the event as a whole and what it means for the future of the paleo community. So without further ado...
Safe Starch Debate
One of the best presentations of the weekend was the safe starch debate involving Paul Jaminet, Chris Kresser, Cate Shanahan, and Ron Rosedale. Let me first just say how ridiculous it is that were even asking the question "Is there such a thing as a safe starch?" Im sorry but its stupid. Especially when it followed Chris Masterjohns great presentation, which explained very clearly how humans, as compared to apes, have evolved the ability to digest greater amounts of starch through salivary amylase. This is not debatable. Of course starch is safe. The question is, how much starch is safe for a given person? Well, according to Chris Masterjohns data, humans have varying abilities to produce salivary amylase. So there is a spectrum in terms of the ease at which humans digest starch. Some can handle it very easily and perhaps in large quantities, while others may have a hard time digesting a lot of starch.
The obvious answer to safe starch debate is... it depends. One person may be just fine on a diet high in starch from potatoes and sweet potatoes, while another person may be better off limiting their potato consumption. There is no one diet for everybody, which is why I think Chris Kresser clearly came out on top in this debate, because he understands this concept. Ron Rosedale came off as a complete idiot, in my opinion, although he did make some interesting points. He advocates a low-carb, ketogenic diet for everyone, which I completely disagree with. Cate Shanahan was on the low-carb side as well, although she was not as militant about it, and I was happy to hear her conclude with the idea that eating real food is what matters most. Not to forget about Paul Jaminet, I thought he was great in this debate as well, but having read his book, I know he is of the opinion that the optimal human carbohydrate intake is fixed at between 100-150g per day. Any more, according to him, is toxic. I just cant agree with that. So Kresser for the win.
Oh, and theres also that pesky fact that nearly all 7 billion people on earth eat a starch-based diet. I know that doesnt mean its optimal, Im just saying. Theyre not killing us.
LDL-P
The concept of LDL-P seemed to be a theme this past weekend. LDL-P stands for LDL particle number. In a typical lipid panel from your doctor, they are measuring LDL-C, or LDL concentration. According to Peter Attia, and Robb Wolf mentioned it in his talk as well, LDL-P is a much better predictor of heart disease than LDL-C.
Lets make up an example. Say you have a healthy LDL-C, as measured by your doctor, at 120 mg/dl. Thats a good thing, as far as hes concerned. But LDL can vary in size. If all those particles are small LDL particles, then there must be a lot of them to make up that concentration of 120 mg/dl. If you have a lot of LDL particles, youre at high risk of heart disease, regardless of what your LDL-C says. On the other side of the coin, you may have large LDL particles. In this case, you have fewer total particles that make up that 120 mg/dl. Here, you would be at low risk. Of course, you could also look at someone with high LDL-C, say 200 mg/dl, and you could make the case that he or she may or may not be at risk, depending on the size and total number of LDL particles.
I have been familiar with the LDL particle size idea for a while now. But according to Dr. Attia, particle size is largely irrelevant in its own rite. Small, dense LDL particles are very much associated with a higher risk for heart disease, but it is not the small LDL that are causing disease. It is because small LDL often indicates a large particle number that explains the association with heart disease. It is not the small, dense LDL itself. In a situation where someone might have low LDL-C, low LDL-P, and small particles, the risk of disease remains low. Or if someone has high LDL-C, high LDL-P and large particles, their risk of heart disease is high.
I realize this may be confusing. But heres the take home message: It looks like the LDL-C measurement, the one doctors are currently using, is largely useless. While higher LDL-C may increase the chances that youve got a high LDL-P (only makes sense, right?), the two are not necessarily connected. We need to start measuring LDL-P if were ever going to get an accurate measurement of heart disease risk.
Thats it for part 1 of my AHS review. Ive got much more to talk about, so stay tuned for the next part!
 |
| Caveman chocolate. |
It was a great weekend, and I got to meet some great people who Ive learned so much from over the past couple of years. Stephan Guyenet, Chris Kresser, Mark Sisson, just to name a few. Also got to meet Laura from Ancestralize Me, which was great because shes also on the RD track and I love bitching about My Plate. I did NOT get to meet Robb Wolf, which I was really disappointed in since hes sort of the ring leader of this whole paleo movement. Maybe next time. I was so pleasantly surprised to learn how down to earth and approachable these people were. Despite their status in the community, they were willing to socialize with everyone and blend in. I really appreciated their everydayness.
Anyway, over the next few days Ill be discussing my thoughts on some of the main topics from AHS this year, and also talk about the event as a whole and what it means for the future of the paleo community. So without further ado...
Safe Starch Debate
One of the best presentations of the weekend was the safe starch debate involving Paul Jaminet, Chris Kresser, Cate Shanahan, and Ron Rosedale. Let me first just say how ridiculous it is that were even asking the question "Is there such a thing as a safe starch?" Im sorry but its stupid. Especially when it followed Chris Masterjohns great presentation, which explained very clearly how humans, as compared to apes, have evolved the ability to digest greater amounts of starch through salivary amylase. This is not debatable. Of course starch is safe. The question is, how much starch is safe for a given person? Well, according to Chris Masterjohns data, humans have varying abilities to produce salivary amylase. So there is a spectrum in terms of the ease at which humans digest starch. Some can handle it very easily and perhaps in large quantities, while others may have a hard time digesting a lot of starch.
 |
| Chris Kresser (middle) dominating the safe starch debate |
The obvious answer to safe starch debate is... it depends. One person may be just fine on a diet high in starch from potatoes and sweet potatoes, while another person may be better off limiting their potato consumption. There is no one diet for everybody, which is why I think Chris Kresser clearly came out on top in this debate, because he understands this concept. Ron Rosedale came off as a complete idiot, in my opinion, although he did make some interesting points. He advocates a low-carb, ketogenic diet for everyone, which I completely disagree with. Cate Shanahan was on the low-carb side as well, although she was not as militant about it, and I was happy to hear her conclude with the idea that eating real food is what matters most. Not to forget about Paul Jaminet, I thought he was great in this debate as well, but having read his book, I know he is of the opinion that the optimal human carbohydrate intake is fixed at between 100-150g per day. Any more, according to him, is toxic. I just cant agree with that. So Kresser for the win.
Oh, and theres also that pesky fact that nearly all 7 billion people on earth eat a starch-based diet. I know that doesnt mean its optimal, Im just saying. Theyre not killing us.
LDL-P
The concept of LDL-P seemed to be a theme this past weekend. LDL-P stands for LDL particle number. In a typical lipid panel from your doctor, they are measuring LDL-C, or LDL concentration. According to Peter Attia, and Robb Wolf mentioned it in his talk as well, LDL-P is a much better predictor of heart disease than LDL-C.
 |
| From Dr. Attias presentation. This graph compares LDL-C levels with incidence of heart attack. Most heart attacks occurred in people with what is considered a "normal" level of LDL-C. What would conventional medicine do? Lower the erence range and prescribe more statins. What should we do? Get a new fucking risk factor. |
Lets make up an example. Say you have a healthy LDL-C, as measured by your doctor, at 120 mg/dl. Thats a good thing, as far as hes concerned. But LDL can vary in size. If all those particles are small LDL particles, then there must be a lot of them to make up that concentration of 120 mg/dl. If you have a lot of LDL particles, youre at high risk of heart disease, regardless of what your LDL-C says. On the other side of the coin, you may have large LDL particles. In this case, you have fewer total particles that make up that 120 mg/dl. Here, you would be at low risk. Of course, you could also look at someone with high LDL-C, say 200 mg/dl, and you could make the case that he or she may or may not be at risk, depending on the size and total number of LDL particles.
I have been familiar with the LDL particle size idea for a while now. But according to Dr. Attia, particle size is largely irrelevant in its own rite. Small, dense LDL particles are very much associated with a higher risk for heart disease, but it is not the small LDL that are causing disease. It is because small LDL often indicates a large particle number that explains the association with heart disease. It is not the small, dense LDL itself. In a situation where someone might have low LDL-C, low LDL-P, and small particles, the risk of disease remains low. Or if someone has high LDL-C, high LDL-P and large particles, their risk of heart disease is high.
I realize this may be confusing. But heres the take home message: It looks like the LDL-C measurement, the one doctors are currently using, is largely useless. While higher LDL-C may increase the chances that youve got a high LDL-P (only makes sense, right?), the two are not necessarily connected. We need to start measuring LDL-P if were ever going to get an accurate measurement of heart disease risk.
Thats it for part 1 of my AHS review. Ive got much more to talk about, so stay tuned for the next part!
1 week at a health spa improves your health
Sunday, February 16, 2014
Take off those Thanksgiving pounds with a week at a spa retreat. A new study shows that not only are they relaxing and nourishing, but they are safe and a week-long spa stay can correspond with changes in our physical and emotional well-being.
New research from Thomas Jefferson University Hospital evaluated 15 participants before and after their visit to We Care Spa, a health and wellness spa in Desert Hot Springs California, and found the program safe and helped to improve the participants health. Their complete findings will be available in the December issue of Integrative Medicine, A Clinicians Journal.
"Programs such as these have never before been formally evaluated for their safety and physiological effects," says Andrew Newberg, MD, director of research at the Jefferson-Myrna Brind Center of Integrative Medicine and lead author on the study. The authors pilot study is one of the first to attach scientific data to the outcomes of a health and wellness spa stay.
The week-long program included diet modification, meditation and colonic hydrotherapy, voluntarily participation in low-risk hatha and Vishnu flow-yoga programs, and a juice-fast cleansing very low calorie diet of approximately 800 calories per day. Stress management was provided through daily structured meditation and yoga programs as well as time for personal meditation encouraging deep breathing, heightened awareness and a calming effect.
In preparation, participants were asked to modify their diet three to four days prior to arrival by replacing a normal diet with fruit, sprouts, raw and steamed vegetables, salads, vegetables, herbal teas, prune juice in the morning, laxative teas or herbal laxatives nightly and avoiding pasta, meat, cheese, caffeine, alcohol and processed foods.
The participants, 13 women and two men between the ages of 21 and 85, with no history of significant medical, neurological or psychological conditions each underwent a physical evaluation including weight, height, Body Mass Index (BMI), blood pressure and an EKG test. They also received a complete blood count (CBC), liver function tests, tests measuring cholesterol and triglycerides, thyroid hormone testing, and the concentration of metals such as mercury and lead. In addition, psychological and spiritual measures before and after their arrival were measured.
An evaluation of the results showed that undergoing a spa program resulted in a weight decline of an average of 6.8 lbs., a 7.7 percent decrease in diastolic blood pressure as well as a decrease in mercury, sodium and chloride levels and a 5.2 percent decline in cholesterol level and mean BMI. Cholesterol level decline seemed to be curiously associated with a decline in HDLs, the good-for-you high density lipoproteins, which is of some concern, though they remained within the range regarded as beneficial. Hemoglobin increased 5.9 percent. No statistically significant changes in liver or thyroid function and no EKG changes were noted.
No serious adverse effects were reported by any individual, but the study noted changes in the participants sodium and chloride concentrations, suggesting that those interested in going to a spa program should check with their physician to make sure they do not have any medical problems or medications that could put them at risk for electrolyte disturbances.
Improvements in anger, tension, vigor, fatigue and confusion were also noted as was a statistically significant improvement in anxiety and depression levels measured by the Speilberger Anxiety Scale and the Beck Depression Index. Participants also reported significant changes in their feelings about spirituality and religiosity.
While beneficial, it is not possible to differentiate the effects of each of the individual elements of the program to determine which components were responsible for the changes observed. "This," says Newberg "will require an evaluation of one or more elements—such as yoga, very low calorie diet or colonics—in isolation to determine which elements have the most significant effects." In the future Newberg and colleagues look to study the effects of a spa stay on specific disease population, i.e. diabetics. The authors also encourage spa participants to consult their physician before attending this or similar programs and research the center vigorously for safety and efficaciousness.
Top 10 Links of the Week 1 15 10 – 1 21 10
Monday, January 27, 2014
We had a wonderful week here at CHG thanks to oatmeal, Lois S. Kellogg, and yall. In gratitude, Im sending a tray of Cholives to everyone who logged on. But before that...
1) Fed Up: School Lunch Project
Mrs. Q is a teacher at an unidentified school in Chicago. This year, she’s eating lunch from the kids’ cafeteria and documenting the whole ordeal. It ain’t pretty, folks. Bagel dogs, ahoy! (Pic from the Mrs. Q.)
2) Parent Hacks: Let little kids "help" with cooking by placing the mixing bowl on the open dishwasher door
Simple. Brilliant. Different. Better. Moms and dads (especially of brilliant little girls named Julia), read on!
3) The Kitchn
Warm and Restorative – 15 Favorite Soup Recipes
Fresh and Flavorful – 15 Lighter Recipes From the Kitchn
Two more recipe countdowns from the Kitchn. I’m gonna start just reserving them a spot here.
4) New York Times: Snack Time Never Ends
The revelations in this article: better than “The Song That Never Ends,” but still pretty irksome. Almost half of U.S. children eat three snacks a day? That seems … excessive. (*Runs off to eat snack.*)
5) Washington Post: Michelle Obama Promises Childhood Obesity Plan
MObama’s launching a new initiative focusing on health and activity in schools, communities, and beyond. Say what you will about recent political developments, but this woman is kind of my idol.
6) Chow: How to Eat Less Meat - Tips on de-meatifying your favorite dishes
Smart, helpful slideshow discusses principles that might make you crave meat less, eat more veggies. Umami, texture, and acid figure prominently. Mmm … acid.
7) Slate: How Do Companies Determine Serving Size?
So this is interesting: did you know that a pint of Ben & Jerry’s is supposed to contain four separate servings? And that these, and pretty much all portion sizes, are determined by guidelines established in the ‘70s and ‘80s, when we were all eating much less? Hunh.
8) The Atlantic: Calorie Labeling Works
According to a new study, “people do change their ordering behavior when they see calorie counts [on menus] —though not the first.” Slow and steady, guys! The more people are aware of their food, the better. Except maybe at Taco Bell. Denial is kind of helpful there.
9) Philadelphia Enquirer: Eat Up, Be Well
You read a lot of “What CAN we eat?” rants these days, but they’re rarely phrased as well as this piece by Dianna Marder. Diet is not a one-size-fits-all kinda thing, bucko.
10) The New York Times: If Your Kids Are Awake, They’re Probably Online
Jaw. Dropping. According to the Kaiser Family Foundation, “[Kids] ages 8 to 18 spend more than seven and a half hours a day with … a smart phone, computer, television or other electronic device.” Are we officially in the Matrix now? When do they sleep?
HONORABLE MENTIONS
344 Pounds: Guide to Losing Pounds
Tyler may be the most prominent dieter/lifestyle changer in the blogosphere right now. Here’s how he dropped 125 pounds. (Thanks to Casual Kitchen for the link.)
The Atlantic: School Gardeners Strike Back
I like to imagine this is about superhero gardening strike teams, fending off the forces of evil using only hoes (heh) and radioactive packets of tomato seeds, but it’s actually a response piece to Caitlin Flanagan’s hatchet job from last week. My dreams, deferred.
Get Rich Slowly: The Art of the Potluck
Confucius say: if inexpensive, fun, creative family gatherings are what you’re looking for, access your inner potluck planner. Then go eat.
Hillbilly Housewife: Foraging for Food in My Kitchen
In a world ... littered with "eat from your pantry" posts ... comes a woman ... who did it successfully. This is her story.
Kalyn’s Kitchen: How to Make Ham Stock (and Recipe Ideas)
Chicken stock gets too much play. Get out and ham it up, everybody!
The Kitchn: Extra-tall Cutting Boards for Extra-tall Cooks
As a potential Harlem Globetrotter myself, I declare this winner of the Meadowlark Lemon Award for Achievement in Making Tall People’s Lives Easier.
Lifehacker: Make Five-Minute Sorbet in a Ziploc Bag
Any budding Alton Brown’s out there willing to try this? I’ll provide the plastic bag and intricate cheers during the shaking portion of the program
AND ALSO
Epic Win FTW
An entire blog filled with awesomeness. Scroll through back posts for instant day brighteners like:
Thank you so much for visiting Cheap Healthy Good! (We appreciate it muchly). If you’d like to further support CHG, subscribe to our RSS feed! Or become a Facebook friend! Or check out our Twitter! Or buy something inexpensive, yet fulfilling via that Amazon store (on the left)! Bookmarking sites and links are nice, too. Viva la France!
1) Fed Up: School Lunch ProjectMrs. Q is a teacher at an unidentified school in Chicago. This year, she’s eating lunch from the kids’ cafeteria and documenting the whole ordeal. It ain’t pretty, folks. Bagel dogs, ahoy! (Pic from the Mrs. Q.)
2) Parent Hacks: Let little kids "help" with cooking by placing the mixing bowl on the open dishwasher door
Simple. Brilliant. Different. Better. Moms and dads (especially of brilliant little girls named Julia), read on!
3) The Kitchn
Warm and Restorative – 15 Favorite Soup Recipes
Fresh and Flavorful – 15 Lighter Recipes From the Kitchn
Two more recipe countdowns from the Kitchn. I’m gonna start just reserving them a spot here.
4) New York Times: Snack Time Never Ends
The revelations in this article: better than “The Song That Never Ends,” but still pretty irksome. Almost half of U.S. children eat three snacks a day? That seems … excessive. (*Runs off to eat snack.*)
5) Washington Post: Michelle Obama Promises Childhood Obesity Plan
MObama’s launching a new initiative focusing on health and activity in schools, communities, and beyond. Say what you will about recent political developments, but this woman is kind of my idol.
6) Chow: How to Eat Less Meat - Tips on de-meatifying your favorite dishes
Smart, helpful slideshow discusses principles that might make you crave meat less, eat more veggies. Umami, texture, and acid figure prominently. Mmm … acid.
7) Slate: How Do Companies Determine Serving Size?
So this is interesting: did you know that a pint of Ben & Jerry’s is supposed to contain four separate servings? And that these, and pretty much all portion sizes, are determined by guidelines established in the ‘70s and ‘80s, when we were all eating much less? Hunh.
8) The Atlantic: Calorie Labeling Works
According to a new study, “people do change their ordering behavior when they see calorie counts [on menus] —though not the first.” Slow and steady, guys! The more people are aware of their food, the better. Except maybe at Taco Bell. Denial is kind of helpful there.
9) Philadelphia Enquirer: Eat Up, Be Well
You read a lot of “What CAN we eat?” rants these days, but they’re rarely phrased as well as this piece by Dianna Marder. Diet is not a one-size-fits-all kinda thing, bucko.
10) The New York Times: If Your Kids Are Awake, They’re Probably Online
Jaw. Dropping. According to the Kaiser Family Foundation, “[Kids] ages 8 to 18 spend more than seven and a half hours a day with … a smart phone, computer, television or other electronic device.” Are we officially in the Matrix now? When do they sleep?
HONORABLE MENTIONS
344 Pounds: Guide to Losing Pounds
Tyler may be the most prominent dieter/lifestyle changer in the blogosphere right now. Here’s how he dropped 125 pounds. (Thanks to Casual Kitchen for the link.)
The Atlantic: School Gardeners Strike Back
I like to imagine this is about superhero gardening strike teams, fending off the forces of evil using only hoes (heh) and radioactive packets of tomato seeds, but it’s actually a response piece to Caitlin Flanagan’s hatchet job from last week. My dreams, deferred.
Get Rich Slowly: The Art of the Potluck
Confucius say: if inexpensive, fun, creative family gatherings are what you’re looking for, access your inner potluck planner. Then go eat.
Hillbilly Housewife: Foraging for Food in My Kitchen
In a world ... littered with "eat from your pantry" posts ... comes a woman ... who did it successfully. This is her story.
Kalyn’s Kitchen: How to Make Ham Stock (and Recipe Ideas)
Chicken stock gets too much play. Get out and ham it up, everybody!
The Kitchn: Extra-tall Cutting Boards for Extra-tall Cooks
As a potential Harlem Globetrotter myself, I declare this winner of the Meadowlark Lemon Award for Achievement in Making Tall People’s Lives Easier.
Lifehacker: Make Five-Minute Sorbet in a Ziploc Bag
Any budding Alton Brown’s out there willing to try this? I’ll provide the plastic bag and intricate cheers during the shaking portion of the program
AND ALSO
Epic Win FTW
An entire blog filled with awesomeness. Scroll through back posts for instant day brighteners like:
Thank you so much for visiting Cheap Healthy Good! (We appreciate it muchly). If you’d like to further support CHG, subscribe to our RSS feed! Or become a Facebook friend! Or check out our Twitter! Or buy something inexpensive, yet fulfilling via that Amazon store (on the left)! Bookmarking sites and links are nice, too. Viva la France!
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