From today's NY Times:
http://www.nytimes.com/2011/03/21/he...alth.html?_r=1

Tinyurl:

http://tinyurl.com/6d2noox



"If you avoid eggs because you think they’re bad for you, you should
reconsider. It was never clear that dietary cholesterol had a
significant impact on heart health; saturated fat in the diet is thought
to be a bigger culprit (how big is also a matter of dispute these days).
The government’s new dietary guidelines acknowledge as much, advising
that eating an egg every day will not affect blood cholesterol or
cardiovascular health."

Interesting isn't it? Only a couple of years ago it was "moderate
consumption of eggs, perhaps one a week". Of course it's true that the
fat content of egg yolks is not negligible.

--


James Silverton, Potomac

I'm "not"

James Silverton > wrote:

> From today's NY Times: [snip]

>"If you avoid eggs because you think they’re bad for you, you should
>reconsider. It was never clear that dietary cholesterol had a
>significant impact on heart health; saturated fat in the diet is thought
>to be a bigger culprit (how big is also a matter of dispute these days).
>The government’s new dietary guidelines acknowledge as much, advising
>that eating an egg every day will not affect blood cholesterol or
>cardiovascular health."
>
>Interesting isn't it? Only a couple of years ago it was "moderate
>consumption of eggs, perhaps one a week".

I think it was more than a couple. Seems to me the Egg Board's
"bad rap" TV commercials were 15 years ago, and the news was already
out that dietary cholesterol on the level of an egg or two a day
was not raising serum cholesterol.

>Of course it's true that the
>fat content of egg yolks is not negligible.

I've been eating more eggs as part of my low-purine diet.

My latest form of health food: pancakes. I make two large pancakes
from 1 egg, 1/3 cup goat kefir, and 2.5 T of whole wheat flour. (Plus
baking powder/soda and oat bran but those have negligible macronutrients.)
Turns out pancakes are low carb, because there is not actually
all that much flour in them. Goat kefir has 1/3 the carbs of
buttermilk (or cow kefir). Why this is I'm not sure (does goat
milk have less lactose in it?)

Steve

On 25/03/2011 8:52 PM, HumBug! wrote:
> On Fri, 25 Mar 2011 20:20:49 -0400, James Silverton
> > wrote:
>
>> From today's NY Times:
>> http://www.nytimes.com/2011/03/21/he...alth.html?_r=1
>>
>> Tinyurl:
>>
>> http://tinyurl.com/6d2noox
>>
>>
>>
>> "If you avoid eggs because you think they’re bad for you, you should
>> reconsider. It was never clear that dietary cholesterol had a
>> significant impact on heart health; saturated fat in the diet is thought
>> to be a bigger culprit (how big is also a matter of dispute these days).
>> The government’s new dietary guidelines acknowledge as much, advising
>> that eating an egg every day will not affect blood cholesterol or
>> cardiovascular health."
>>
>> Interesting isn't it? Only a couple of years ago it was "moderate
>> consumption of eggs, perhaps one a week". Of course it's true that the
>> fat content of egg yolks is not negligible.
>
> I ate lots of foods high in cholesterol all my life,
> and never had it checked until I had a severe nosebleed last year.
>
> Blood pressure was way high, but chol. was fine (bad was a little high,
> good a little low), but total was well under 200.
>
> Brought it down to 130 anyway.
>
> Changed my diet to lose weigh, but didn't need to be on statin drugs.
>
>

One of the things that I have learned about cholesterol levels in the
last few months is that there are two different target levels. There is
one level for low risk people.... those who have not had a cardiac
event, and there is another for those at high risk.... those who have
has an event.

My cholesterol level based on results of the blood work I had done when
I went to see my doctor in October were acceptable because, not having
been diagnosed, I was at acceptable levels. Then when it turned out
that I had a blogged coronary artery and ended up with emergency bypass
surgery, I became high risk, so my acceptable levels changed and I was
high.


I have been on cholesterol lowering medication since the surgery and
on a low fat diet. My cholesterol levels have dropped. Now I need to
raise my HDL level.

On 3/25/2011 8:20 PM, James Silverton wrote:
> From today's NY Times:
> http://www.nytimes.com/2011/03/21/he...alth.html?_r=1
>
> Tinyurl:
>
> http://tinyurl.com/6d2noox
>
>
>
> "If you avoid eggs because you think they’re bad for you, you should
> reconsider. It was never clear that dietary cholesterol had a
> significant impact on heart health; saturated fat in the diet is thought
> to be a bigger culprit (how big is also a matter of dispute these days).
> The government’s new dietary guidelines acknowledge as much, advising
> that eating an egg every day will not affect blood cholesterol or
> cardiovascular health."
>
> Interesting isn't it? Only a couple of years ago it was "moderate
> consumption of eggs, perhaps one a week". Of course it's true that the
> fat content of egg yolks is not negligible.
>

I heard on some TV/radio show today that a single egg has the same
amount of fat as a BK whopper. As I rethink where I heard it, it was a
vegan guest on the Ellen show.

In article >,
Cheryl > wrote:

> On 3/25/2011 8:20 PM, James Silverton wrote:
> > From today's NY Times:
> > http://www.nytimes.com/2011/03/21/he...alth.html?_r=1
> >
> > Tinyurl:
> >
> > http://tinyurl.com/6d2noox
> >
> >
> >
> > "If you avoid eggs because you think they¹re bad for you, you should
> > reconsider. It was never clear that dietary cholesterol had a
> > significant impact on heart health; saturated fat in the diet is thought
> > to be a bigger culprit (how big is also a matter of dispute these days).
> > The government¹s new dietary guidelines acknowledge as much, advising
> > that eating an egg every day will not affect blood cholesterol or
> > cardiovascular health."
> >
> > Interesting isn't it? Only a couple of years ago it was "moderate
> > consumption of eggs, perhaps one a week". Of course it's true that the
> > fat content of egg yolks is not negligible.
> >
>
> I heard on some TV/radio show today that a single egg has the same
> amount of fat as a BK whopper. As I rethink where I heard it, it was a
> vegan guest on the Ellen show.

A Burger King whopper has, according to the "official" website:

670 calories 11g sat. fat 40g fat 1g trans fat
51g carbs 11g sugar 28g protein 75mg cholesterol
980mg sodium

1 large egg (50g) has

71 calories 2g sat. fat 5g fat 0 trans fat
0.4g carbs 0.4 g sugar 6.3g protein 211mg cholesterol
70mg sodium

That is, the egg has 1/8th the fat of the BK whopper.

In article >,
Cheryl > wrote:


> I heard on some TV/radio show today that a single egg has the same
> amount of fat as a BK whopper. As I rethink where I heard it, it was a
> vegan guest on the Ellen show.

I'm skeptical. OK, a Whopper is 40g of fat:

http://www.bk.com/en/us/menu-nutrition/index.html

The USDA database says one large egg is 9.51g of fat.

That's not even close!

--
Dan Abel
Petaluma, California USA

"James Silverton" > ha scritto nel messaggio

> From today's NY Times:
ttp://tinyurl.com/6d2noox
>
> Interesting isn't it? Only a couple of years ago it was "moderate >
> consumption of eggs, perhaps one a week". Of course it's true that the fat
> content of egg yolks is not negligible.

Sure it's negligible. One egg poached or boiled has 80 calories of which a
lot is protein. I don't even have to look it up to see that the possible
fat at 9 calories per gram is absolutely low. Hundreds of things people eat
are much higher in fat. Even things they think of as healthy are higher.

Ed Pawlowski wrote:

> Margarine is not so good for you. No way I'm giving up butter to eat
> grease. Moderation in everything.

I'll take butter, thank you, since I eat very little of it anyway.
Also, real half and half in my coffee - have you studied the
ingredients in that fake stuff?

On Sat, 26 Mar 2011 10:53:03 -0400, "Dora" > wrote:

> Ed Pawlowski wrote:
>
> > Margarine is not so good for you. No way I'm giving up butter to eat
> > grease. Moderation in everything.
>
> I'll take butter, thank you, since I eat very little of it anyway.
> Also, real half and half in my coffee - have you studied the
> ingredients in that fake stuff?
>
Have you two ever tried Land O Lakes light butter? It has all the
butter taste with 50% less fat and calories.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Sat, 26 Mar 2011 11:50:14 -0500, Andy > wrote:

> Mom raised us on margarine.

Yours too? Ah, the "good old days".
>
<snip>
>
> It took going off to college to solve the problem, entirely!

It took my husband refusing to eat margarine and me getting used to
the taste of real butter. The "up side" of margarine is it's so awful
that it's hard to pig out and OD on it.

--

Today's mighty oak is just yesterday's nut that held its ground.

On 26/03/2011 2:30 PM, sf wrote:

>> It took going off to college to solve the problem, entirely!
>
> It took my husband refusing to eat margarine and me getting used to
> the taste of real butter. The "up side" of margarine is it's so awful
> that it's hard to pig out and OD on it.
>


My mother tried to foist margarine on us when we were kids. I never
liked it. My father would not give up butter. She relented and found
other places to economize.

On Sat, 26 Mar 2011 14:45:45 -0500, Andy > wrote:

> I decided butter was better, again!

If you ever decide you want to cut back on the fats and cholesterol
again, try Land O Lakes light butter. It is very good.

--

Today's mighty oak is just yesterday's nut that held its ground.

yuck aftertaste, eeiwly if i can't have butter i just skip it altogether,
except for the odd item i butter spray but that is for the smell not taste,
Lee
"sf" > wrote in message
...
> On Sat, 26 Mar 2011 14:45:45 -0500, Andy > wrote:
>
>> I decided butter was better, again!
>
> If you ever decide you want to cut back on the fats and cholesterol
> again, try Land O Lakes light butter. It is very good.
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

On Sat, 26 Mar 2011 15:57:37 -0500, "Storrmmee"
> wrote:

> yuck aftertaste, eeiwly if i can't have butter i just skip it altogether,
> except for the odd item i butter spray but that is for the smell not taste,
> Lee
> "sf" > wrote in message
> ...
> > On Sat, 26 Mar 2011 14:45:45 -0500, Andy > wrote:
> >
> >> I decided butter was better, again!
> >
> > If you ever decide you want to cut back on the fats and cholesterol
> > again, try Land O Lakes light butter. It is very good.
> >

After taste? I have no idea what you mean. Maybe you didn't try the
Land O Lakes brand. It's light and buttery. In fact, I just turned
my SIL on to it. She *loves* it. We use the one cut with canola, but
the one cut with olive oil is tasty too.

--

Today's mighty oak is just yesterday's nut that held its ground.

well there you go then, i simply can't abide caonla at all, reeks rancid if
i smell the straight oil, can't eat food cooked in it so i guess its out for
me... didn't know they had an oo version... if canola left the world it
would be fine by me... but most people i know like canola and would probably
like it... but even saying all that i was raised on fresh made butter so not
even the store stuff is all that to me, Lee
"sf" > wrote in message
...
> On Sat, 26 Mar 2011 15:57:37 -0500, "Storrmmee"
> > wrote:
>
>> yuck aftertaste, eeiwly if i can't have butter i just skip it altogether,
>> except for the odd item i butter spray but that is for the smell not
>> taste,
>> Lee
>> "sf" > wrote in message
>> ...
>> > On Sat, 26 Mar 2011 14:45:45 -0500, Andy > wrote:
>> >
>> >> I decided butter was better, again!
>> >
>> > If you ever decide you want to cut back on the fats and cholesterol
>> > again, try Land O Lakes light butter. It is very good.
>> >
>
> After taste? I have no idea what you mean. Maybe you didn't try the
> Land O Lakes brand. It's light and buttery. In fact, I just turned
> my SIL on to it. She *loves* it. We use the one cut with canola, but
> the one cut with olive oil is tasty too.
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

On Sat, 26 Mar 2011 16:21:44 -0500, "Storrmmee"
> wrote:

> well there you go then, i simply can't abide caonla at all, reeks rancid if
> i smell the straight oil, can't eat food cooked in it so i guess its out for
> me... didn't know they had an oo version... if canola left the world it
> would be fine by me... but most people i know like canola and would probably
> like it... but even saying all that i was raised on fresh made butter so not
> even the store stuff is all that to me, Lee

<shrug> Blame your taster, not Land O Lakes. I happen to love Canola
oil and think it tastes just fine. Light butter isn't for anyone who
prefers real butter; but it's great for people who are dieting or
cutting back on fats and cholesterol for whatever reason and don't
want to give up butter completely. Is that too unreasonable?

--

Today's mighty oak is just yesterday's nut that held its ground.

not at all, don't get your panties bunched, just because my taster is
different than yours doesn't mean either of us is wrong, its just i truly
find canola hidious, dh bought three different brands before we gave up, but
i have made a note that it comes with oo so it will be on the list to try,
when someone is trying to cut out//back on a particular food stuff it can
take several trys to get a reasonable substitute for the higher fat/calorie
food.

Lee
"sf" > wrote in message
...
> On Sat, 26 Mar 2011 16:21:44 -0500, "Storrmmee"
> > wrote:
>
>> well there you go then, i simply can't abide caonla at all, reeks rancid
>> if
>> i smell the straight oil, can't eat food cooked in it so i guess its out
>> for
>> me... didn't know they had an oo version... if canola left the world it
>> would be fine by me... but most people i know like canola and would
>> probably
>> like it... but even saying all that i was raised on fresh made butter so
>> not
>> even the store stuff is all that to me, Lee
>
> <shrug> Blame your taster, not Land O Lakes. I happen to love Canola
> oil and think it tastes just fine. Light butter isn't for anyone who
> prefers real butter; but it's great for people who are dieting or
> cutting back on fats and cholesterol for whatever reason and don't
> want to give up butter completely. Is that too unreasonable?
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

"sf" > wrote in message
news
> On Sat, 26 Mar 2011 10:53:03 -0400, "Dora" > wrote:
>
>> Ed Pawlowski wrote:
>>
>> > Margarine is not so good for you. No way I'm giving up butter to eat
>> > grease. Moderation in everything.
>>
>> I'll take butter, thank you, since I eat very little of it anyway.
>> Also, real half and half in my coffee - have you studied the
>> ingredients in that fake stuff?
>>
> Have you two ever tried Land O Lakes light butter? It has all the
> butter taste with 50% less fat and calories.


I just read the ingredient list. I'm not interested in trying it.
Water, Butter, Canola oil, Food starch-modified, tapioca, maltodextrin,
salt, distilled monoglycerides, lactic acid, potassium sorbate and sodium
benzoate, natural flavor, xanthan gum, PGPR (WTF?), beta carotine

The ingredient list on real butter is: Sweet Cream, salt. Just my
opinion, but that seems much healthier than preservatives

"Bryan" > wrote
> My wife said she saw him at the symphony tonight.
> Great concert: Brandenburg 1, Water Music Suite No. 2 in D major, and
> something unfamiliar to me, the Vanhal Double Bass Concerto in D
> major, which brought the house down.


http://www.youtube.com/watch?v=fKX2q...eature=related
I was unfamiliar with it also, until now. Nice!

On Sat, 26 Mar 2011 23:48:15 -0400, "Ed Pawlowski"
> wrote:

>
>"sf" > wrote in message
>news
>> On Sat, 26 Mar 2011 10:53:03 -0400, "Dora" > wrote:
>>
>>> Ed Pawlowski wrote:
>>>
>>> > Margarine is not so good for you. No way I'm giving up butter to eat
>>> > grease. Moderation in everything.
>>>
>>> I'll take butter, thank you, since I eat very little of it anyway.
>>> Also, real half and half in my coffee - have you studied the
>>> ingredients in that fake stuff?
>>>
>> Have you two ever tried Land O Lakes light butter? It has all the
>> butter taste with 50% less fat and calories.
>
>
>I just read the ingredient list. I'm not interested in trying it.
>Water, Butter, Canola oil, Food starch-modified, tapioca, maltodextrin,
>salt, distilled monoglycerides, lactic acid, potassium sorbate and sodium
>benzoate, natural flavor, xanthan gum, PGPR (WTF?), beta carotine
>
>The ingredient list on real butter is: Sweet Cream, salt. Just my
>opinion, but that seems much healthier than preservatives

If one drinks milk or eats foods that contain milk (baked goods,
cheese, etc.) then I see no reason whatsoever to avoid real butter...
even milk and other dairy products labled 0% contains some butter fat,
just that it's not quite 1%... I wonder if anyone ever calculated the
equivalent pats of butter contained in those so-called 0% dairy
products (milk, yogurt, cottage cheese, etc). Before switching to
half chemical butter on my morning toast I'd use half as much butter.
I don't believe that moderate amounts of animal fat play any role
whatsoever in cholesterol health issues, and in fact a certain amount
of animal fat in ones diet is critical to good health. And I don't
for one minute buy into that Med olive oil consumption theory being
responsible for longevity, those folks eat far fattier meats and three
times as much cheese as Americans... perhaps they live longer because
those folks maintain a cleaner gene pool but more importantly they are
not so prone to worrying and stuffing their feelings... Stresssss
KILLS!

On Fri, 25 Mar 2011 21:05:43 -0700 in rec.food.cooking, Michael
Siemon > wrote,
>In article >,
> Cheryl > wrote:

>> I heard on some TV/radio show today that a single egg has the same
>> amount of fat as a BK whopper. As I rethink where I heard it, it was a
>> vegan guest on the Ellen show.
>
>A Burger King whopper has, according to the "official" website:
>
>670 calories 11g sat. fat 40g fat 1g trans fat
>51g carbs 11g sugar 28g protein 75mg cholesterol
>980mg sodium
>
>1 large egg (50g) has
>
>71 calories 2g sat. fat 5g fat 0 trans fat
>0.4g carbs 0.4 g sugar 6.3g protein 211mg cholesterol
>70mg sodium
>
>That is, the egg has 1/8th the fat of the BK whopper.

I expect that 1/8 accuracy is about normal for nutritional
information on TV. Less if vegan.

On 3/26/2011 12:06 AM, Dan Abel wrote:
> In >,
> > wrote:
>
>
>> I heard on some TV/radio show today that a single egg has the same
>> amount of fat as a BK whopper. As I rethink where I heard it, it was a
>> vegan guest on the Ellen show.
>
> I'm skeptical. OK, a Whopper is 40g of fat:
>
> http://www.bk.com/en/us/menu-nutrition/index.html
>
> The USDA database says one large egg is 9.51g of fat.
>
> That's not even close!
>

As I said, it was a vegan who said it. Nothing against vegans, but there
is an agenda involved.

In article >,
Cheryl > wrote:

> On 3/26/2011 12:06 AM, Dan Abel wrote:
> > In >,
> > > wrote:
> >
> >
> >> I heard on some TV/radio show today that a single egg has the same
> >> amount of fat as a BK whopper. As I rethink where I heard it, it was a
> >> vegan guest on the Ellen show.
> >
> > I'm skeptical. OK, a Whopper is 40g of fat:
> >
> > http://www.bk.com/en/us/menu-nutrition/index.html
> >
> > The USDA database says one large egg is 9.51g of fat.
> >
> > That's not even close!
> >
>
> As I said, it was a vegan who said it. Nothing against vegans, but there
> is an agenda involved.

I guess I should admit that I read the wrong column. It's half that (a
little under 5g).

--
Dan Abel
Petaluma, California USA

sf wrote:
> Andy > wrote:
>
>> Mom raised us on margarine.
>
> Yours too? Ah, the "good old days".

I was raised on margarine and I prefer the flavor. Not the ones that go
out of their way to immitate butter. The ones that just taste like the
margarine I had as a kid. It puts me in a minority among food tastes.

Margarine reacts differently to heat than butter. I think it works
better for sauteeing mushrooms. Better texture.

Now I know it's bad for me so I generally don't have it. On occasion I
get a small tub of Smart Balance that gets tossed intot he traash when
my wife returns to town.

Storrmmee wrote:
>
> well there you go then, i simply can't abide caonla at all, reeks rancid if
> i smell the straight oil, can't eat food cooked in it so i guess its out for
> me...

The negative reaction to canloa oil comes up every so often. Most don't
notice it, but what does that matter to the ones who do? I think it's a
genetic variation like smelling asparugus or thinking paprika is hot.

i think so, i know i am in the minority, dh was ambivilant about the taste,
he can't smell things so no help there, Lee
"Doug Freyburger" > wrote in message
...
> Storrmmee wrote:
>>
>> well there you go then, i simply can't abide caonla at all, reeks rancid
>> if
>> i smell the straight oil, can't eat food cooked in it so i guess its out
>> for
>> me...
>
> The negative reaction to canloa oil comes up every so often. Most don't
> notice it, but what does that matter to the ones who do? I think it's a
> genetic variation like smelling asparugus or thinking paprika is hot.

On Mon, 28 Mar 2011 18:26:25 +0000 (UTC), Doug Freyburger
> wrote:

> Storrmmee wrote:
> >
> > well there you go then, i simply can't abide caonla at all, reeks rancid if
> > i smell the straight oil, can't eat food cooked in it so i guess its out for
> > me...
>
> The negative reaction to canloa oil comes up every so often. Most don't
> notice it, but what does that matter to the ones who do? I think it's a
> genetic variation like smelling asparugus or thinking paprika is hot.

It's the cilantro tastes like soap thing. I don't know why those
people feel the need to scream about it all the time, but they do. If
they don't like it, then don't eat it. The rest of us not only eat
it, we like it too.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Mon, 28 Mar 2011 17:15:18 -0400, "Felice" >
wrote:

> And it tastes like?

It tastes like half and half.

--

Today's mighty oak is just yesterday's nut that held its ground.

Doug Freyburger wrote:
> Storrmmee wrote:
>> well there you go then, i simply can't abide caonla at all, reeks rancid if
>> i smell the straight oil, can't eat food cooked in it so i guess its out for
>> me...
>
> The negative reaction to canloa oil comes up every so often. Most don't
> notice it, but what does that matter to the ones who do? I think it's a
> genetic variation like smelling asparugus or thinking paprika is hot.

I have begun to think that is true. I really don't like canola
oil. Oddly enough, though, I have eaten some products that
contain canola oil which don't taste bad.

--
Jean B.

sf wrote:
> Doug Freyburger > wrote:
>
>> The negative reaction to canloa oil comes up every so often. Most don't
>> notice it, but what does that matter to the ones who do? I think it's a
>> genetic variation like smelling asparugus or thinking paprika is hot.
>
> It's the cilantro tastes like soap thing. I don't know why those
> people feel the need to scream about it all the time, but they do.

I think it's because when you don't know of the existance of the two
sets of people it's easy to get into a conflict -

YesTaster - It's nasty. Stop foisting it on people who hate it.

NonTaster - It's flavorless. Get over making this stuff up.

It doesn't help that a lot of people just don't seem to be able to tell
good food from bad yet they have all sorts of opinions about food that
don't match actual experience when tried. It's far too easy to decide a
person has no taste in food, because so many don't. Knowing specific
lists of flavors that are detected by some not others gives perspectives
on who has no taste and who has different tastes.

On Tue, 29 Mar 2011 15:47:41 +0000 (UTC), Doug Freyburger
> wrote:

> sf wrote:
> > Doug Freyburger > wrote:
> >
> >> The negative reaction to canloa oil comes up every so often. Most don't
> >> notice it, but what does that matter to the ones who do? I think it's a
> >> genetic variation like smelling asparugus or thinking paprika is hot.
> >
> > It's the cilantro tastes like soap thing. I don't know why those
> > people feel the need to scream about it all the time, but they do.
>
> I think it's because when you don't know of the existance of the two
> sets of people it's easy to get into a conflict -
>
> YesTaster - It's nasty. Stop foisting it on people who hate it.
>
> NonTaster - It's flavorless. Get over making this stuff up.
>
> It doesn't help that a lot of people just don't seem to be able to tell
> good food from bad yet they have all sorts of opinions about food that
> don't match actual experience when tried. It's far too easy to decide a
> person has no taste in food, because so many don't. Knowing specific
> lists of flavors that are detected by some not others gives perspectives
> on who has no taste and who has different tastes.

From reading rfc, you'd think that the cilantro tastes like soap and
the I hate Canola camps were huge. But in fact, I don't know anyone
in real life with those genetics (who feel the need to express it, at
least) so there aren't very many of them around.

It never ceases to amaze me at how many picky eaters/allergic to
everything people post to rfc. RFC seems like it should be the *last*
place for anyone who can't or won't eat things to be posting.

--

Today's mighty oak is just yesterday's nut that held its ground.

expressing a preference one way or the other is not screaming about it, and
frankly i find it interesting, for example, my sister grows, cooks serves
and even preserves asparagus for her SO and my father, the smell of it turns
her stomach, and she can walk into a public restroom and tell if a recent
user of said public restroom has eaten asparagus... me on the other hand, i
can eat the stuff any time anywhere fixed from a raw salad to mushee with
cheese... JL littl shoes, almost shocked me when he said he was not fond of
olive oil, until he said it i had never heard anyone say anything negative
about it except for the price... truth is i find these differences in taste
and preference interesting, Lee
"sf" > wrote in message
...
> On Mon, 28 Mar 2011 18:26:25 +0000 (UTC), Doug Freyburger
> > wrote:
>
>> Storrmmee wrote:
>> >
>> > well there you go then, i simply can't abide caonla at all, reeks
>> > rancid if
>> > i smell the straight oil, can't eat food cooked in it so i guess its
>> > out for
>> > me...
>>
>> The negative reaction to canloa oil comes up every so often. Most don't
>> notice it, but what does that matter to the ones who do? I think it's a
>> genetic variation like smelling asparugus or thinking paprika is hot.
>
> It's the cilantro tastes like soap thing. I don't know why those
> people feel the need to scream about it all the time, but they do. If
> they don't like it, then don't eat it. The rest of us not only eat
> it, we like it too.
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

On Tue, 29 Mar 2011 12:01:09 -0500, "Storrmmee"
> wrote:

> JL littl shoes, almost shocked me when he said he was not fond of
> olive oil, until he said it i had never heard anyone say anything negative
> about it except for the price...

I felt that way about olive oil until EVOO became popular. Now it
flies off the shelves and everything is fresh.

--

Today's mighty oak is just yesterday's nut that held its ground.

sf wrote:
> Doug Freyburger > wrote:
>> sf wrote:
>
>> > It's the cilantro tastes like soap thing. I don't know why those
>> > people feel the need to scream about it all the time, but they do.
>
>> I think it's because when you don't know of the existance of the two
>> sets of people it's easy to get into a conflict -
>
> From reading rfc, you'd think that the cilantro tastes like soap and
> the I hate Canola camps were huge. But in fact, I don't know anyone
> in real life with those genetics (who feel the need to express it, at
> least) so there aren't very many of them around.

There are a couple of people at my office in the cilantro/soap group.
My MIL was in the canola/rancid group. The groups aren't that rare.
The paprika/hot group is rare enough that I've only encountered one
person in it (and it was like I blew his head off with my paprika
flavored stew, argh).

> It never ceases to amaze me at how many picky eaters/allergic to
> everything people post to rfc. RFC seems like it should be the *last*
> place for anyone who can't or won't eat things to be posting.

I get why it happens. If you have a food issue, go to the foodies
because we are the ones who know the subject matter. In real life
there are plenty of people who have no idea I'm wheat intolerant but
here I discuss it regularly. It's a group that draws various types of
food discussion so the unusual stuff gets extra coverage.

That and folks have fun kvetching about their dislikes. We get in
bidding wars trading what we dislike for what we like. Like Jack and
Jill Sprat we can clean out the garden.

Unusual stuff - Long pepper. At first try it was milder than round
pepper. Over the next couple of months I'll do some experiments with
it. Part of the fun for a foodie. I take it that's more like what you
expect from foodies than dietary restriction content.

On Tue, 29 Mar 2011 19:27:36 +0000 (UTC), Doug Freyburger
> wrote:

> Unusual stuff - Long pepper. At first try it was milder than round
> pepper. Over the next couple of months I'll do some experiments with
> it. Part of the fun for a foodie. I take it that's more like what you
> expect from foodies than dietary restriction content.

Correct. I don't turn to this group for help with gluten free
recipes. There are plenty of blogs/recipes on the net (maybe even a
usenet group), so I don't need to. I want to hear about what other
people cook (and see photos of it whenever possible), not what they
can't or won't eat. I'm just not interested in their personal
dislikes or food allergies, especially when it's in response to what
someone did made. I don't care that the respondent, Poster B, is
allergic to or doesn't like whatever it was that Poster A made. It's
not all about Poster B. It was Poster A's meal and Poster A wasn't
cooking with Poster B's dislikes in mind.

As I've said before, what others consider pedestrian, everyday, hohum,
and boring food - I often consider a breath of fresh air and an
inspiration, because I'm so used to cooking things my way.

--

Today's mighty oak is just yesterday's nut that held its ground.

> "sf" > wrote in message
> ...
> > On Tue, 29 Mar 2011 15:47:41 +0000 (UTC), Doug Freyburger
> > > wrote:
> >
> >> sf wrote:
> >> > Doug Freyburger > wrote:
> >>
> >> I think it's because when you don't know of the existance of the two
> >> sets of people it's easy to get into a conflict -
> >>
> >> YesTaster - It's nasty. Stop foisting it on people who hate it.
> >>
> >> NonTaster - It's flavorless. Get over making this stuff up.
> >>
> >> It doesn't help that a lot of people just don't seem to be able to tell
> >> good food from bad yet they have all sorts of opinions about food that
> >> don't match actual experience when tried. It's far too easy to decide a
> >> person has no taste in food, because so many don't. Knowing specific
> >> lists of flavors that are detected by some not others gives perspectives
> >> on who has no taste and who has different tastes.
> >
> > From reading rfc, you'd think that the cilantro tastes like soap and
> > the I hate Canola camps were huge. But in fact, I don't know anyone
> > in real life with those genetics (who feel the need to express it, at
> > least) so there aren't very many of them around.
> >
> > It never ceases to amaze me at how many picky eaters/allergic to
> > everything people post to rfc. RFC seems like it should be the *last*
> > place for anyone who can't or won't eat things to be posting.
> >

On Tue, 29 Mar 2011 15:15:54 -0500, "Storrmmee"
> wrote:

> you feel this way because you have never been carted to the hospital because
> you ate a bite of something that closed your throat muscles, caused your
> heart to beat unrythmically, almost died and then watched your mother and
> spouse almost melt down because they almost lost you... in point of fact
> people who are allergic are even more interested than general eaters, we
> can't be trough eaters, we can't eat some of the simplest foods, and we face
> the bigoted masses who can shove anything in their face with no regard for
> anything but taste unless they are educated to nutrition.
>

I tried to keep it from being personal, Lee. "You" is you in general,
not you in particular. "You" is those people who are constantly
hijacking threads to make it all about themselves. The hijacked OP
doesn't have your food allergy and nobody they serve does either.
They don't need to be cognizant of your food issues and I don't need
to read food drama in response to a post made by someone who doesn't
even know you. The discussion does not have to be all about "you" and
your limitations. I do NOT care. I will never meet you, therefore I
won't ever be making food to serve you. Your likes and dislikes are
immaterial. Take that beet and shove it. I don't care if you do
think it tastes like dirt - nobody I know does and if they do, they're
polite enough not to make their thoughts known.

--

Today's mighty oak is just yesterday's nut that held its ground.

On 3/29/2011 5:16 PM, sf wrote:
>
>> > wrote in message
>> ...
>>> On Tue, 29 Mar 2011 15:47:41 +0000 (UTC), Doug Freyburger
>>> > wrote:
>>>
>>>> sf wrote:
>>>>> Doug > wrote:
>>>>
>>>> I think it's because when you don't know of the existance of the two
>>>> sets of people it's easy to get into a conflict -
>>>>
>>>> YesTaster - It's nasty. Stop foisting it on people who hate it.
>>>>
>>>> NonTaster - It's flavorless. Get over making this stuff up.
>>>>
>>>> It doesn't help that a lot of people just don't seem to be able to tell
>>>> good food from bad yet they have all sorts of opinions about food that
>>>> don't match actual experience when tried. It's far too easy to decide a
>>>> person has no taste in food, because so many don't. Knowing specific
>>>> lists of flavors that are detected by some not others gives perspectives
>>>> on who has no taste and who has different tastes.
>>>
>>> From reading rfc, you'd think that the cilantro tastes like soap and
>>> the I hate Canola camps were huge. But in fact, I don't know anyone
>>> in real life with those genetics (who feel the need to express it, at
>>> least) so there aren't very many of them around.
>>>
>>> It never ceases to amaze me at how many picky eaters/allergic to
>>> everything people post to rfc. RFC seems like it should be the *last*
>>> place for anyone who can't or won't eat things to be posting.
>>>
>
> On Tue, 29 Mar 2011 15:15:54 -0500, "Storrmmee"
> > wrote:
>
>> you feel this way because you have never been carted to the hospital because
>> you ate a bite of something that closed your throat muscles, caused your
>> heart to beat unrythmically, almost died and then watched your mother and
>> spouse almost melt down because they almost lost you... in point of fact
>> people who are allergic are even more interested than general eaters, we
>> can't be trough eaters, we can't eat some of the simplest foods, and we face
>> the bigoted masses who can shove anything in their face with no regard for
>> anything but taste unless they are educated to nutrition.
>>
>
> I tried to keep it from being personal, Lee. "You" is you in general,
> not you in particular. "You" is those people who are constantly
> hijacking threads to make it all about themselves. The hijacked OP
> doesn't have your food allergy and nobody they serve does either.
> They don't need to be cognizant of your food issues and I don't need
> to read food drama in response to a post made by someone who doesn't
> even know you. The discussion does not have to be all about "you" and
> your limitations. I do NOT care. I will never meet you, therefore I
> won't ever be making food to serve you. Your likes and dislikes are
> immaterial. Take that beet and shove it. I don't care if you do
> think it tastes like dirt - nobody I know does and if they do, they're
> polite enough not to make their thoughts known.
>
May I just add a personal experience. I love cilantro but my son cannot
taste it at all. It does not taste soapy to him.

--


James Silverton, Potomac

I'm "not"

but in those dislikes/allergins, is the adaptations made to still have good
food, and others who liked the first recipe might also enjoy the
adaptations...

speaking of gluton free, there are a set of overnight radio hosts on
chicago's wgn and they have a part of their website devoted to gluton free,
don't have the site on this computer but its frank and jonnie, Lee
"sf" > wrote in message
...
> On Tue, 29 Mar 2011 19:27:36 +0000 (UTC), Doug Freyburger
> > wrote:
>
>> Unusual stuff - Long pepper. At first try it was milder than round
>> pepper. Over the next couple of months I'll do some experiments with
>> it. Part of the fun for a foodie. I take it that's more like what you
>> expect from foodies than dietary restriction content.
>
> Correct. I don't turn to this group for help with gluten free
> recipes. There are plenty of blogs/recipes on the net (maybe even a
> usenet group), so I don't need to. I want to hear about what other
> people cook (and see photos of it whenever possible), not what they
> can't or won't eat. I'm just not interested in their personal
> dislikes or food allergies, especially when it's in response to what
> someone did made. I don't care that the respondent, Poster B, is
> allergic to or doesn't like whatever it was that Poster A made. It's
> not all about Poster B. It was Poster A's meal and Poster A wasn't
> cooking with Poster B's dislikes in mind.
>
> As I've said before, what others consider pedestrian, everyday, hohum,
> and boring food - I often consider a breath of fresh air and an
> inspiration, because I'm so used to cooking things my way.
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

how sad i am for you that you lack compassion for others, knwoing someone or
not is not the relevant point, its even more sad that you have limited
yourself from the possiblity of not meeting people on this group, i have met
several people on groups i read, and even more sad, if you have children,
grandechildren and other extended family you someday might be cooking for
such a person, Lee
"sf" > wrote in message
...
>
>> "sf" > wrote in message
>> ...
>> > On Tue, 29 Mar 2011 15:47:41 +0000 (UTC), Doug Freyburger
>> > > wrote:
>> >
>> >> sf wrote:
>> >> > Doug Freyburger > wrote:
>> >>
>> >> I think it's because when you don't know of the existance of the two
>> >> sets of people it's easy to get into a conflict -
>> >>
>> >> YesTaster - It's nasty. Stop foisting it on people who hate it.
>> >>
>> >> NonTaster - It's flavorless. Get over making this stuff up.
>> >>
>> >> It doesn't help that a lot of people just don't seem to be able to
>> >> tell
>> >> good food from bad yet they have all sorts of opinions about food that
>> >> don't match actual experience when tried. It's far too easy to decide
>> >> a
>> >> person has no taste in food, because so many don't. Knowing specific
>> >> lists of flavors that are detected by some not others gives
>> >> perspectives
>> >> on who has no taste and who has different tastes.
>> >
>> > From reading rfc, you'd think that the cilantro tastes like soap and
>> > the I hate Canola camps were huge. But in fact, I don't know anyone
>> > in real life with those genetics (who feel the need to express it, at
>> > least) so there aren't very many of them around.
>> >
>> > It never ceases to amaze me at how many picky eaters/allergic to
>> > everything people post to rfc. RFC seems like it should be the *last*
>> > place for anyone who can't or won't eat things to be posting.
>> >
>
> On Tue, 29 Mar 2011 15:15:54 -0500, "Storrmmee"
> > wrote:
>
>> you feel this way because you have never been carted to the hospital
>> because
>> you ate a bite of something that closed your throat muscles, caused your
>> heart to beat unrythmically, almost died and then watched your mother and
>> spouse almost melt down because they almost lost you... in point of fact
>> people who are allergic are even more interested than general eaters, we
>> can't be trough eaters, we can't eat some of the simplest foods, and we
>> face
>> the bigoted masses who can shove anything in their face with no regard
>> for
>> anything but taste unless they are educated to nutrition.
>>
>
> I tried to keep it from being personal, Lee. "You" is you in general,
> not you in particular. "You" is those people who are constantly
> hijacking threads to make it all about themselves. The hijacked OP
> doesn't have your food allergy and nobody they serve does either.
> They don't need to be cognizant of your food issues and I don't need
> to read food drama in response to a post made by someone who doesn't
> even know you. The discussion does not have to be all about "you" and
> your limitations. I do NOT care. I will never meet you, therefore I
> won't ever be making food to serve you. Your likes and dislikes are
> immaterial. Take that beet and shove it. I don't care if you do
> think it tastes like dirt - nobody I know does and if they do, they're
> polite enough not to make their thoughts known.
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

facinating what about his mother? lee
"James Silverton" > wrote in message
...
> On 3/29/2011 5:16 PM, sf wrote:
>>
>>> > wrote in message
>>> ...
>>>> On Tue, 29 Mar 2011 15:47:41 +0000 (UTC), Doug Freyburger
>>>> > wrote:
>>>>
>>>>> sf wrote:
>>>>>> Doug > wrote:
>>>>>
>>>>> I think it's because when you don't know of the existance of the two
>>>>> sets of people it's easy to get into a conflict -
>>>>>
>>>>> YesTaster - It's nasty. Stop foisting it on people who hate it.
>>>>>
>>>>> NonTaster - It's flavorless. Get over making this stuff up.
>>>>>
>>>>> It doesn't help that a lot of people just don't seem to be able to
>>>>> tell
>>>>> good food from bad yet they have all sorts of opinions about food that
>>>>> don't match actual experience when tried. It's far too easy to decide
>>>>> a
>>>>> person has no taste in food, because so many don't. Knowing specific
>>>>> lists of flavors that are detected by some not others gives
>>>>> perspectives
>>>>> on who has no taste and who has different tastes.
>>>>
>>>> From reading rfc, you'd think that the cilantro tastes like soap and
>>>> the I hate Canola camps were huge. But in fact, I don't know anyone
>>>> in real life with those genetics (who feel the need to express it, at
>>>> least) so there aren't very many of them around.
>>>>
>>>> It never ceases to amaze me at how many picky eaters/allergic to
>>>> everything people post to rfc. RFC seems like it should be the *last*
>>>> place for anyone who can't or won't eat things to be posting.
>>>>
>>
>> On Tue, 29 Mar 2011 15:15:54 -0500, "Storrmmee"
>> > wrote:
>>
>>> you feel this way because you have never been carted to the hospital
>>> because
>>> you ate a bite of something that closed your throat muscles, caused your
>>> heart to beat unrythmically, almost died and then watched your mother
>>> and
>>> spouse almost melt down because they almost lost you... in point of fact
>>> people who are allergic are even more interested than general eaters, we
>>> can't be trough eaters, we can't eat some of the simplest foods, and we
>>> face
>>> the bigoted masses who can shove anything in their face with no regard
>>> for
>>> anything but taste unless they are educated to nutrition.
>>>
>>
>> I tried to keep it from being personal, Lee. "You" is you in general,
>> not you in particular. "You" is those people who are constantly
>> hijacking threads to make it all about themselves. The hijacked OP
>> doesn't have your food allergy and nobody they serve does either.
>> They don't need to be cognizant of your food issues and I don't need
>> to read food drama in response to a post made by someone who doesn't
>> even know you. The discussion does not have to be all about "you" and
>> your limitations. I do NOT care. I will never meet you, therefore I
>> won't ever be making food to serve you. Your likes and dislikes are
>> immaterial. Take that beet and shove it. I don't care if you do
>> think it tastes like dirt - nobody I know does and if they do, they're
>> polite enough not to make their thoughts known.
>>
> May I just add a personal experience. I love cilantro but my son cannot
> taste it at all. It does not taste soapy to him.
>
> --
>
>
> James Silverton, Potomac
>
> I'm "not"
>