Posted on 02/07/2006 2:20:18 PM PST by FairOpinion
I think it's back to the old adage: "everything in moderation".
PING
Including moderation?
My theory is that fat helps eliminate fat-soluble toxins. For which I have no evidence.
Does this mean we don't have to live on rice, soy and tree bark?
I still like the dark chocolate, alcohol and apple diet to cut heart disease. ;)
There have also been studies that showed that smoking reduces the risk of Alzheimers, which was promptly buried, instead of continued to see if there is something they could extract from tobacco and turn it into medicine.
I think some people just don't want others to enjoy life.
The way I do it is eat real good m-fr and pig out on sat. been doing that for two years after my weight loss and I have kept it off. Live a little is what I say.
I prefer the Heinlein saying, "Everything to excess. To enjoy the flavour of life take big bites. Moderation is for monks.".
I don't mean to jump on what you said..BUT (famous last words)..the whole moderation thing bugs the heck out of me!!!!! Sorry...
I've been reading some pretty interesting books and articles that claim that the anti-fat hysteria that took hold in the late 1950's and climaxed in the 80's-mid 90's was based on crap. Fat is not the enemy-processed TRANSfats and processed foods, sugar, simple carbs, whatever, seem to do a helluva lot more to you than the stuff our ancestors ate. I might be flamed for this but the low carb people do seem to have some good points. Hey it worked for me...and what that means is good, real non-"diet" foods.. Oh God, I hope I did not start the low carb is the best vs the Low Carb will kill ya arguement!
Check out this great conservative Dr. William Campbell Douglass-Its realhealthnews.com
KILLER BBQ BEEF RIBS TEXAS STYLE:
Make a spice rub:
4 tsp chili powder
1 tsp cayenne pepper
2 tsp salt
1.5 tsp black pepper
Rub spice thoroughly on room-temp ribs one hour before grilling.
Grill indirect method, push all coals to one side, meat side down for first hour.
Wrap soaked wood chips in alum. foil envelope, pierce w/fork, place directly on coals.
Get 2 shallow cans (like tuna fish) fill with hot water and place on grill over hot coals.
Close bottom vent completely, place top vent over meat (to draw smoke over meat) and close almost completely. You want the ribs to cook slow as possible, low temp. Flip meat after 1 hour. When meat starts to pull away from bone - they are done.
DO NOT put sauce on the ribs. Put the sauce on the plate as a dipping sauce. My favorite, Bullseye Spicy.
Buying ribs: go to a supermarket that has a butcher, never get the ones that were frozen, they trim out too much of the good meat.
Enjoy your cholesterol!!!
Tobacco tea is a well known natural pesticide for gardening. Thus, it should be harmful to the spiders that spin old timer cobwebs. At least, that will be my thesis for federal funding.
Cholesterol is actually needed in maintaining a healthy immune system.
Well, make my day! Pass the lefse and butter, please. :)
Thought you might find this interesting.
I'm printing off your recipe and we'll try it out this summer! We have company coming up from Texas this summer and I thought it'd be fun to try out some Texas style BBQ ribs. Thank you!
Practice a few times first!
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