Text 16228, 120 rader
Skriven 2014-08-26 07:24:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JOHN GUILLORY
Ärende: diet variations 850
===========================
 JG> I think that may be the 3 type, in which case, you'd probably eat
 JG> either dark or white meat (perhaps preferring to balance it out).  
 JG> I'd say that from the way Dr. Oz talked, you probably prefer both
 JG> salty  and sweets equally.  Something to do with folks that like salty
 JG> food will crave Dark Meat, and if you eat the dark meat (and the right

I lean toward savory foods more than sweets, and I much prefer
dark meat to white. In fact, white meat has to be fixed up with
lots of fat before I can choke it down.

 JG> vegtables that go along with the dark meat) then you will lose weight
 JG> quicker.

Funny how in just a century or less our focus as a society has
gone from getting enough nourishment to keep up a healthy weight
to picking a diet to get down to a healthy weight.

 If you crave sweets, then you will crave white meat, and
 JG> likewise should eat white meat and the certain types of vegtables that
 JG> go along with white meat.  This means if you have a marriage like
 JG> myself where the wife craves white meat and you crave dark meat, thats
 JG> fine, but the rest of the diet, it could mean the wife having to cook a
 JG> huge meal and each eating only a portion of it

So, Jack Sprat and his wife, eh. The good part is that you
can buy the whole chicken.

 JG> In which case, he does say there's A, B, and C types...  So for
 JG> someone who is balanced between sweet and salty, he says you most
 JG> likely would suffer from fatigue, and anxious, nervous.  You may have
 JG> aches and pains.  You should eat 33% proteins, 33% fats, and 33% carbs.
 JG> Myself, I love salty food.  I suffer from Fatigue and possible anxiety
 JG> (no anxiety for me..).  I should eat 50% protein, 30% fats, and 20%
 JG> carbohydrates. My wife, who loves sweets should eat 70% carbs, 20%
 JG> protein, and 10% fats.

I tend to go for at least 50 protein, lots of fat, and sparing
on the carbs. Sometimes reversing the ratio of fat and protein.

As I said, my really serious health problems started when I
began to eat more carbs and less fat; but that's also about the
time when I quit exercising.

 Of course, he also mentions that they should
 JG> not eat whole grains like Barley, brown rice, and whole wheat bread
 JG> (which she loves), and the brown rice (which I'm told is expensive) I
 JG> thought was supposed to be good for me, not sure if that was for
 JG> something else or what...

Too complicated for me. I never understood the obsession
with the color of your grains.

 JG> I have Gout (artheritis), and as such, I'm supposed to avoid most foods
 JG> that have protein.  Dr. Oz says 50% of my meal should be the foods my
 JG> doc says I'm supposed to eat the least of

Even if Dr. Oz is on the money, and I'm not sure about that,
his guidelines are only generalities, and as always YMMV,
depending on your other health issues.

 JG> this diet!  Prisons might not be so crowded if they got 3 square meals
 JG> of SALAD ALL YEAR LONG! 

I know you're joking, but Sheriff Joe in Arizona (I actually do
not agree with his methods, as some of them appear to be quite
unconstitutional) uses diet as a deterrent for petty criminals:
he feeds them dodgy things such as cheap bologna and moldy bread
- or is it moldy bologna and cheap bread. Now mold as mold is
something I have a hard time with, and if I were to steal a car,
the best way to prevent me from doing it again would be to feed
me some blue cheese.

Ajitsuke Tamago 
categories: starter, snack, Singapore, Japan
servings: 4

4 eggs
1 c water
1 c sake
1/2 c mirin
1/2 c light soy
1/2 c sugar

Japanese Marinated Soft Boiled Egg

1) Put the water, sake, mirin, soy, and sugar in a
container and whisk till homogeneous.

2) Heat water in a pot till a softly bubbling boil and
lower the eggs into it. The fire has to be at a consistent,
softly bubbling heat, and not a rolling boil.

3) Remove eggs from heat at the 6-min mark, and shock them
in an ice-bath for a minute or two, until fully cooled.

4) Gingerly deshell them, taking great care while peeling
because the eggs, with their soft centers, will be delicate
and wobbly.

5) Marinate them in a covered container for at least 4 hr
but no more than 5 hr. You want the marinade to season
outer lining of the eggs, but not soak all the way through
and overwhelm the eggs. Because the eggs will float, place
a small light lid over the eggs to sink them so the
marinade covers the eggs entirely.

6) Remove from marinade, and store them in the fridge for
use up to 3 days later.

Variation to make this Muslim-friendly (i.e. no cooking
alcohol): Swop out the mirin and sake with 2 Tb oyster
sauce and 1 Tb thick black soy, heat the entire mixture
to activate the flavours, and let cool before marinating
eggs.

thehungrybunnie.blogspot.sg

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