Food Learning 101

For Tex, hope this can help....

Continuing on with these nice summary videos....

Granted, any eggs are better than no eggs, but rule of thumb is that happy chickens lay happy eggs (and likewise, make better meat) -- these eggs will actually be tastier (they will have a much more yellow yoke), and will contain good levels of omega-3 fatty acids, vitamin D, and other goodies.  

Do your best to buy eggs that are humane-certified and don't come from industrial hatcheries that make even the worst horror movies look like comic strips.  A lot of manufacturers will use gimmicky words like "cage-free" or "organic" based on very loose interpretation of those terms, just to be able to sell higher-tier egg products -- a little research will let you avoid these and get to better sources.  (or if its available to you, buy them straight from a farmer; or if you're lucky raise your own)  

Whoops, forgot to add Part 2... this actually deals with what I posted earlier regarding proper egg selection.  Rule of thumb: the healthier and happier the animal, the better the animal products, and that applies equally to eggs, butter, fish and meat (and I'm sure wool as well).  



Oh and speaking of which, might as well add the meat one too....

And not educational, but cute! <3
This is the easiest grass-fed butter to find, accessible in most supermarkets in my area. Probably could be better still, but certainly beats the difficultly of finding grass-fed beef. >v<

Now for a bit of humour, one appropos....



And one a bit self-deprecating... XD

Jesus that was funny xP that is you reincarnated into a duck xD

Im dying of laughing... help...

I used to have a rapper friend just like this guy, so this is oddly familiar to me. ^^

Mmmm, nomnomnom!
The irony is that when I was a kid, I hated swiss cheese. XD

Oh my gawd... XD

I remember seeing lots of things like these back when I was a kid, and I remember thinking some of those looked delicious. Granted I didn't like table sugar even as a kid (so things like Frosted Flakes were "bleh" to me), but little did I now that every single bit of those cereals essentially broke down to "sugar" in my body.... XD

OMG, this is funnycute!!  XD

The sad part though is that it's apparently still relevant. .. don't know, I escaped the school system LONG before a lot of these extra nonsense policies too place. -.-

haha, that is cute =P I bet they had a lot of fun recording that, it looked like it xP

Honestly though, ive always brought in my own lunches back in high school, because the cafeteria's were so bad

A very inspiring lecture, and yes it's food related.

Oooh!  Just got done baking the best "paleo"-style bread in the history of ever!  After dabbling with alternative recipes, I have to say this one is definitely the winner!  XD

It's called the Fat Head "Almost Paleo" bread, and I read about it at one of my favorite blogs: http://www.fathead-movie.com/index.php/2012/10/15/too-good-bread-and-almost-paleo-bread/

Unlike other alternative bread recipes which still require some sort of grain or flour or heavy carbohydrate, and which can end up dry and crumbly without some unnatural binding agent (like xanthum gum, yuck), this one is delicious, spongy, crunchy on the outside, strong enough to keep its form and some rough handling, easy to cook with and toast, very low-carb, and HIGHLY nutritoius and satiating.  The only downside is that it's also VERY expensive, but when good food can be medicinal, it's worth every penny, IMHO.  ^__^

Recipe calls for:

• 16oz almond butter (preferrably a brand with only almonds as its ingredient, so now added sugar or hydrogenation.
  
• 6 eggs (I used pastured eggs for extra omega-3 and taste, but any eggs should be fine)
  
• 2 teaspoons of baking powder
  
• 1/2 teaspoon of salt
  
• 3/4 cups of warm water
  

Mix together in a bowl (kinda tough at first since the almond butter is so dense, but after a while it liquifies smoothly), then pour in a standard 9x5 bread loaf pan.  Put it in a 325°F (or 162°C) oven for about an hour or until it full baked, golden-brown, and delicious.

Let cool, slice, serve, and savor... but not too much, this stuff will fill you up fast!  XD

Sadly I couldn't find any videos that make this EXACT recipe, but use your imagination.  It definitely came out like the one shown in the blog post...





Now I officially miss nothing, since I can make anything bread-related that my heart desires. ^___^

Now if you'll excuse me, I'm off to eat my first tuna melt in 8 months.   

Ciabatta wrote:OMG, this is funnycute!!  XD

The sad part though is that it's apparently still relevant. .. don't know, I escaped the school system LONG before a lot of these extra nonsense policies too place. -.-

Lol xP
My mom loves the original song We Are Young XD

Omg Cia that bread looks so nice ._.'

I wan a piece, but I cant cook yet xP

Oh its easy shad, even non-cook-savvy people can make it. ^^
It's the cost that's the problem, lol. XD

Anyway, posting this... just... for... Haas... ^^



And yes, the distributor has rights to post on Youtube (paid with ad revenue) so this is a legit way to watch this awesome documentary (even if its an older edition).

<3 Ciaaaaaaaa!

Had a shot at this, It was SO delicious!!

Totally going to try making that bread :3

Yay!!! Thank you so much!!! Loving getting feedback on this thread,  and more so having people watch these videos or try out my recipes.  

Some extra footage from the documentary I posted above -- it couldn't be added in the film due to timing and pacing, but it's very helpful as far as understanding fat and oil.  ^^

When people say fat is bad, they're only half-right -- it's important to know what REALLY makes a bad fat and why.

Wow, I swear I saw this "ad" on TV at some point.
(May be NSFW, so some of you shut your eyes and ears!) XD

All of a sudden wondered how almonds are harvested, and so of course I found out.  Granted this is the "industrial" method, but figure you could do the same by shaking a tree real real hard.  XD

Well I got introduced to Tiger Nuts on my favorite blog... think of it as the paleolithic equivalent of potatos, and most likely what accompanied our diets for millions of years, along with meat, squashes, leafy vegetables and fruits.  I wanted to learn more so I checked with Youtube...



Well I'm not Vegan, but I'm pretty close to Paleo and I certainly love horchata.  so my curiosity peaked and I ordered some. ^^

But being the food nerd, I couldn't just listen to some Youtuber's review of a package... so off I go for agricultural information....



Mmm... thats not bad. 
Granted all this care and tear is mainly for industrial-scale harvesting. In fact, Tiger nuts are notriously invasive, so they're easy to grow in your yard.  Between that and having a lot of fat and fiber, and surprisingly little carb (mostly in the form of resistant starch), and it's little wonder why they were a staple tuber.

I intend to make it a common staple again!  ^^

Ooooh!
In line with the tiger nut thing above, I'm learning more about Resistant Starch, which is a third kind of fiber besides Soluble and Insoluble fiber. It has properties of both, unable to be digested directly by us, but being digestible by the critters that live in our intestines.  

The bacteria that eat Resistant Starch break it down to the point of creating butyrate, an essential fatty acid that is great for intestinal health.  Lots of food sources contain dietary butyrate (such as butter), but these typically get digested in the small intestine, long before it reaches and benefits the large one.  Therefore, Resistant Starch serves a helpful role in gut flora health and by extension good intestinal health.  


Foods rich in Resistant Starch include green bananas, plantains, potatoes (especially cooked and cooled) , yams, cassava, squash, carrots, parsnips, cashews, chestnuts, peanuts, pistachios, some beans (especially black beans, well drained and cooked, yum) and lentils.  These "safe starches" should be part of any healthy diet, albeit in moderation, of course.  ^^

An interesting video on it: