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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Julian Vrieslander wrote:
> Susan > wrote: > >> Hey, it's not my fault she got into a bum field. > >> I hope she's not one of those serving up pancakes, juice and syrup to >> diabetics and telling them to eat 55% of their calories from carbs. > >> The field is completely corrupted by lobbyists, and the most >> perspicacious in the field know it. > > Blanket statements like that do a disservice to the uncorrupted > professionals in the field who work hard for the health of their > patients. There are many who are active in the political arena, > advocating for food safety, good nutritional practices in school lunch > programs, accurate labeling, etc. That still doesn't change the fact that the field has severe problems. It's like a doctor going into the medical feidl back in the era when doctors bled their patients. Uncorrupted professionals did that in the honest but incorrect beleif that it was beneficial to their patients. The cirriculum for most registered dieticians is still stuck in the mode of pushing low fat high carb to the exclusion of other methods that work at least as well and for a larger percentage of the population. > Cindy can speak for herself on this topic. But I know something about > her political leanings, and a bit about the content she presented in the > courses she taught. She is most definitely not one of those corrupted > by corporate interests. Translation - When she encounters a new client she asks if they have tried a low fat diet plan and did it work. She also asks a list of questions to discover if the client shows any sign of carb metabolism disorders. Only if the client has no signs of a carb metabolism disorder does the low fat discussion proceed. If the client has never tried low fat before or has tried low fat and been successful on it then recommend a low fat plan. Otherwise move on to low carb with a similar list of qualifying steps. > She certainly tried to inculcate her students > with a healthy skepticism toward nutrition fads, quackery, and fast food > culture, and an awareness of the dangers of big money influences in the > field. Where low fat is included in the list of fads and quackery. Right? |
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