So "Nourishing Traditions" would be a good guideline?
paul wheaton wrote:
Whole foods has introduced a new level that is something like
0.45) allowed for sale at whole foods.
This is a spectacularly great book also. You don't have to have Diabetes or Insulin Resistance to benefit from this dietary advice...
Anna C. wrote:
One of the rules I follow is that if I don't want to make it in my kitchen with pretty basic equipment and the knowledge I possess from raw ingredients in their natural state, I shouldn't eat it.
Thus no refined sugar, but honey is ok. Flour is kind of iffy, because I realize I'm usually too lazy to take the extra step to grind the flour (except when it comes to buckwheat pancakes). So I shouldn't eat a lot of flour, and only whole grain flour when I do, because I sure am not going to go to the trouble of de-braning and de-germing it myself.
I do eat a lot of butter and chicken fat and such, because I've made both myself, but I still do eat olive oil and coconut oil because I know how they are made, it's relativity simple, and people have been eating it for quite a while.
...he took the time to test and record a fairly comprehensive list of foods that raise blood glucose very slowly and those foods that people with blood glucose problems should rarely if ever eat. I gave up eating tomatoes with the exception of tiny spoons of sun dried tomato just for the flavor. The glycemic index is important but learning which carbs are....
John Polk wrote:
Since this thread is about "Junk Food", not specialized diets, I will try to steer it back that direction.
Dave Bennett wrote:
This might be helpful from one of my favorite websites. Dr. Price's book was required reading for everyone study nutrition back before corporate influence altered
the curriculum in the US university system.
Confused About Fats? The following nutrient-rich traditional fats have nourished healthy population groups for thousands of years:
Tallow and suet from beef and lamb
Lard from pigs
Chicken, goose and duck fat
Coconut, palm and palm kernel oils
Extra virgin olive oil (also OK for cooking)
Expeller-expressed sesame and peanut oils
Expeller-expressed flax oil (in small amounts)
For Fat-Soluble Vitamins
Fish liver oils such as cod liver oil (preferable to fish oils, which do not provide fat-soluble vitamins, can cause an overdose of unsaturated fatty acids and usually come from farmed fish.)
The following newfangled fats can cause cancer, heart disease, immune system dysfunction, sterility, learning disabilities, growth problems and osteoporosis:
All hydrogenated and partially hydrogenated oils
Industrially processed liquid oils such as soy, corn, safflower, cottonseed and canola
Fats and oils (especially vegetable oils) heated to very high temperatures in processing and frying.
H Ludi Tyler wrote:
Be aware much palm oil comes from areas where native forests are leveled to install palm oil plantations, destroying habitat for orangutans and other folks.
Dave Bennett wrote:
My palm oil comes from fair trade organic farms in Africa. I only buy it from one company and it is certified organic.