Posted on 09/17/2019 3:47:58 AM PDT by Libloather
Does sh*t produce carbon dioxide? Wanna know if the human waste product contributes to climate change.
No one has figured how to stop humans and animals from doing body dumps - yet.
Too many sadly. I can add they are also as a group very demanding that omnivores are killing the planet. They expect to be catered to when they come to visit you for a few days, i.e., make sure you have vegan approved snacks and that you cook their food for them. However, when you go to their homes do not expect the same consideration in return. They expect you to eat what they eat, period. And yes most of the females in their forties are already staring to show signs of osteoporosis.
No medical degree just years of empirical data gathered through observation and having to deal with them. I’m sure there are vegans who do not match these personal observations, but I don’t know any of them.
It's not just carbs but "processed" carbs that cause the damage to your blood vessels and also cause you to gain weight.
That's because processed carbs are almost sugar already when they hit your stomach and your body doesn't have to process them to convert them to glucose.
Eating simple carbs is okay. Salad-type greens are healthy and must be fully processed by your system after ingesting them. They are not already pre-processed when you eat them.
The processed carbs spike your blood sugar, whereas the simple carbs moderate those spikes and spreads the rise in blood sugar out over time. It's these spikes up and down that cause damage to your blood vessels.
I usually only eat once a day. But I usually graze instead of making a meal. I'm no longer hungry a half hour after I eat because the blood sugar spikes don't cause hypoglycemia like the breads and pastas do.
Good luck on your next doctor's visit.
Don’t want to make anyone unhappy, but total cholesterol of 100-110 would be dangerous. Lowest total mortality comes at 200-240. Dropping well below 200 can be a sign bad things are happening.
Your numbers are simply incorrect. You need to do some more research or talk with your doctor. Because you've got bad information.
Preferred range of overall cholesterol is 0-199. Readings over 200 are considered to be problematic.
HDL cholesterol (good cholesterol) at 60 mg/dl and above is considered protective against heart disease. HDL cholesterol of less than 50 for women and 40 for men is considered a major risk factor for heart disease.
I just had my annual health checkup with full fasting labs. My overall cholesterol was 115. My doc complimented me for that number.
My cholesterol has run between 105 and 145 for decades. I'm 72 and in excellent health.
My skinny wife's cholesterol runs 220-240. She's on statins to keep that number down. High cholesterol runs in her family.
Biblical prophesy fulfilled. In the latter days people will be forbidden to eat meat.
Just glad to see that Harman Media is getting their dollar’s worth out of the magazine that they bought in 2010.
“You need to do some more research or talk with your doctor. Because you’ve got bad information.”
Done it. Preferred range is NOT 0-199. And mortality increases as cholesterol starts to fall below 200.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5908176/
“The relationship between total cholesterol level and all-cause mortality was positive (ie, higher cholesterol level associated with higher mortality) at age 40 years, negative at age 80 years, and negligible at ages 50 to 70 years. “
https://jamanetwork.com/journals/jamainternalmedicine/article-abstract/617275
“The U-shape for total mortality in men and the flat relation in women resulted largely from a positive relation of TC with coronary heart disease death and an inverse relation with deaths caused by some cancers (e.g., lung but not colon), respiratory disease, digestive disease, trauma, and residual deaths. Risk for combined noncardiovascular, noncancer causes of death decreased steadily across the range of TC. The conference considered possible explanations for the statistical associations found between low TC levels or active TC lowering and certain causes of death. One is that TC is lowered by some disease conditions themselves, such as wasting in chronic pulmonary disease or reduced production and secretion of cholesterol-bearing lipoproteins with liver disease. In this sort of situation, the TC: mortality association found in observational studies may be due to preexisting disease. “
https://www.ahajournals.org/doi/pdf/10.1161/01.CIR.86.3.1046
” The mortality showed a positive association with low TC and a negative association with high TC and high LDL-c. After the exclusion of underweight and premature mortality, there was a positive association only with TC <170mg/dl (HR = 1.36, CI95%: 1.02–1.82). The data did not show a higher risk with high levels of TC, LDL-c, and TG. However, they showed higher mortality among older adults with low TC.”
https://www.hindawi.com/journals/tswj/2012/930139/
I make tortillas from them by grinding them up into a meal and adding creme cheese, eggs, water, garlic granules and ground cumin to make a batter.
Griddle the batter for a minute or two and fold in half for a delicious alternative to a process carb corn or wheat tortilla.
Some kind of pasta alternative could be made from them too.
My image of a typical consumer is a 300 pound Bubba in a porch swing with a bag of them in one hand and a beer in the other, a blue tick hound at his feet and banjo music in the background.
Hey, I resent that description ... I've lost a LOT of weight ...
I was raised in the desert southwest in Arizona and New Mexico. We had them for snacks growing up instead of chips. My mom put them out with bean or cheese dip. And they are called chicharrones there.
My favorite flavors are hot and spicy and vinegar and salt. Mmmmm good.
And no processed carbs.
No offense intended. I got an education on something I should try now. People have accused me of having a Hispanic gene because I like putting Tabasco sauce on almost everything.
I cover everything, and I mean everything, I eat with hot sauce. I order Datil pepper hot sauces from St. Augustine, FL by the case. I like the variety of flavors hot sauces come in nowadays. But Tabasco is my all-time favorite.
If it's not hot and spicy, it ain't food.
I know you probably already know this but Tabasco sauce is not Hispanic.
Tabasco sauce has been made by the McIlhenny family at Avery Island, LA for over 150 years. It is more cajun than anything else.
It began because of the bland and monotonous flavor of post-Civil War food. It's inventor, Edmund McIlhenny, created it to add some flavor and excitement to southern food.
It is sold in over 195 countries world-wide and is also used in the military's MRE rations.
Tabasco is the most famous pepper sauce in the world.
Now that is a plan I can support 100%.
Some of the Mexican versions are at least in the same ballpark. Our local imitation (Frank's Red Hot) is not.
Yes, I know what the AHA says. But the research says otherwise. The AHA is full of crap. They (and the government) have pushed the cholesterol bogyman for decades and won’t quit. That is why I cited research.
But believe what you want.
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