Fat sugar? or just chew grass

Nikon Man

Nikon Man

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Well I suppose it would happen at some point in food consumption history, the food boffins are telling us in the media today the science behind eating fat was 1950's 60's outdated nonsense. They now switched thinking to sugar as the main culprit for obesity.
Words Id' like to use are not allowed here to describe my complete lack of confidence in these "we know whats best for you" in white coats.
I can hardly believe this is new thinking or just covered up to passify food manufactures, or social manipulation on a grand scale. It really does take the biscuit...now with added fat.

Hob-Nobs with no sugar= dry porridge... those poor Jaffa cakes consigned to the sugar bin.:(
 
Theres only one reason for obesity, always has been and always will be. It's consuming more calories per day than your metabolism needs/uses in a day.
 
DorsetDude said:
Theres only one reason for obesity, always has been and always will be. It's consuming more calories per day than your metabolism needs/uses in a day.
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Unfortunately that is simply common sense, so boffins and the nanny state will not agree.

Food is cheaper than it ever has been - there are soooo many takeaways and the main problem is we are all eating too much.
 
Common sense eating died when supermarkets got a grip on us. My main point was not so much the consumption of food more the complete balderdash we are continually drip fed by so called experts over the years.
Are all food scientist/food boffin types all stick thin? I doubt it.

Food manufacturers avoid blame by passing the buck to joe public for "over eating the wrong stuff" so why don't they stop making all this so called body morphing food, their defense is paper thin at best unlike their profit margins.
 
Nikon Man said:
Well I suppose it would happen at some point in food consumption history, the food boffins are telling us in the media today the science behind eating fat was 1950's 60's outdated nonsense. They now switched thinking to sugar as the main culprit for obesity.
Words Id' like to use are not allowed here to describe my complete lack of confidence in these "we know whats best for you" in white coats.
I can hardly believe this is new thinking or just covered up to passify food manufactures, or social manipulation on a grand scale. It really does take the biscuit...now with added fat.

Hob-Nobs with no sugar= dry porridge... those poor Jaffa cakes consigned to the sugar bin.:(
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Actually, you'll find that "the boffins" are not a homogenous group who all agree with each other about everything. The "boffins" gather and interpret evidence usually for a scientific audience and with the understanding that the totality of robust evidence needs to be considered. I've been working in medical scientific research for years and I've never met one other scientist who thinks there are simple solutions like this to what are essentially complex social problems.

Your ire should not be directed at scientists, but the mainstream media and government bodies who cherry pick and sensationalise scientific data and opinion.
 
In recent months, fats, sugars and proteins have all be declared to be bad for us. Best give up eating!
 
erased plz lock this dead thread
 
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Food manufacturers aren't to blame in the slightest.
No one forces food down anyone's thoat.
 
viv1969 said:
Food manufacturers aren't to blame in the slightest.
No one forces food down anyone's thoat.
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They are at fault when they put unnecessary fat, sugar or salt in the manufactured food. Even the "healthy" foods are loaded with unnecessary amounts of sugar. It's not until that content is laid out in front of you that you actually appreciate what is in the food.

If you lead a sedate lifestyle, too much of some things will likely have an adverse effect on your body. If however you exercise, your body needs more vitamins, more protein etc. so it's not really likely to have an adverse effect on you.
 
I had to laugh at the woman who said in her weightwatchers class that she only ate low fat biscuits, but couldn't understand that they were no better, because they had more sugar in than the "normal" ones!
 
The first sentence of the OP contains the problem "in the media"
The media (also known as the entertainment industry) are not interested in printing the whole of a scientific article or even an approved press release, they just make up a headline and do not care about accuracy.
The British Heart foundation often have quotes from "the Media", they then explain what the research was really about and what conclusions, if any, can be drawn from it,.
 
Any good family butcher who knows his meat will confirm that it's the fat in meat which both aids cooking and adds taste.

I always go for the sirloin steak which has the most fat. Same for pork roasts, lamb, in fact all meats.

I heard a rumour that sugar might be taxed! WTF?!!!!
 
Read the labels. Doesn't take a genius to work out the more processed it is the worse it will be for you.

I've switched to organic non homogenised milk partly for this reason. Why do food producers keep dicking about with food?! Blasting milk through high pressure jets and altering its composition away from how it originated can't be a good idea.
 
RedRobin said:
Any good family butcher who knows his meat will confirm that it's the fat in meat which both aids cooking and adds taste.

I always go for the sirloin steak which has the most fat. Same for pork roasts, lamb, in fact all meats.

I heard a rumour that sugar might be taxed! WTF?!!!!
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Just the smell of fat "cooking" makes me feel queasy. Only fat I eat is found in fish, nuts or whatever small content found in chicken or turkey breasts.
 
DorsetDude said:
Theres only one reason for obesity, always has been and always will be. It's consuming more calories per day than your metabolism needs/uses in a day.
Click to expand...
That's not strictly true - not all calories are equivalent in the way your body responds to them, and it is those response that drive obesity. Yes, if you eat too many calories you will increase weight, but it's very difficult to eat too many calories of fat (despite more calories per gram), and nigh impossible to eat too many calories of protein alone - your body simply flicks the "Enough" switch.

Not so with processed foods, which are very easy to overeat. I used to eat "the healthiest diet on the planet" (in the sense that the NHS dietician would have given me a platinum star), and I fought weight all the time despite having a "perfect" exercise regime. Now I simply "eat real foods", nothing processed, minimal sugar, but don't obsess over it. I guess it results as 20% or less protein, 20-40% carbs (depend how much I want to exercise) and 40-60% fat (mainly saturated and monounsaturated). Since I did that my appetite takes care of my weight, I never have to think about it. I eat when I'm hungry, and keep eating till I'm not. My stomach tells me when next to eat, which is usually 6-8 hours later.

Strange - by eating the way my grandparents did, I'm as slim as they were, have the same energy levels they did. "Self control" isn't the issue - they didn't need it as their diet made sure they weren't hungry.

I'd recommend reading Peter Attia's website, or Tim Noakes. Perhaps look for the movie Cereal Killers. All basically the same principle - go back to eating real food (like parents / grandparents ate), skip today's processed forms of sugary fluffy fat, and (I swear!) it becomes easy to control weight.
 
RedRobin said:
Any good family butcher who knows his meat will confirm that it's the fat in meat which both aids cooking and adds taste.

I always go for the sirloin steak which has the most fat. Same for pork roasts, lamb, in fact all meats.
Click to expand...
My grandfather was a butcher, and swore by that phrase - I heartily agree, the fat absolutely enhances the flavour. But the fat (or rather the animal) MUST be grass fed. Fat from grass fed animals is yellowish in colour, and massively more flavourful, not to mention the grass feeding loading the fat with fat-soluble vitamins (A,E,D,K) and having a good profile of omega 3 to omega 6 fats. On the contrary grain-fed meat has a far worse fat profile (far higher in omega 6, very low omega 3), plus the toxins from the animal get stored in the fat, and grain fed animals (not being pastured) are likely to have a higher toxic load (which we would then eat, and our liver need to deal with). Finally the fat is white in colour, and really adds little flavour compared to the grass fed.

Good grass-fed, grass-finished beef in late summer is something special. Sirloin is good - take a look also at rib-eye, even porterhouse, even fattier cuts :-)
 
Moadib said:
My grandfather was a butcher, and swore by that phrase - I heartily agree, the fat absolutely enhances the flavour. But the fat (or rather the animal) MUST be grass fed. Fat from grass fed animals is yellowish in colour, and massively more flavourful, not to mention the grass feeding loading the fat with fat-soluble vitamins (A,E,D,K) and having a good profile of omega 3 to omega 6 fats. On the contrary grain-fed meat has a far worse fat profile (far higher in omega 6, very low omega 3), plus the toxins from the animal get stored in the fat, and grain fed animals (not being pastured) are likely to have a higher toxic load (which we would then eat, and our liver need to deal with). Finally the fat is white in colour, and really adds little flavour compared to the grass fed.

Good grass-fed, grass-finished beef in late summer is something special. Sirloin is good - take a look also at rib-eye, even porterhouse, even fattier cuts :)
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....Yes, I'm lucky because I live in coastal West Dorset and all the meat I eat is locally 'grown' and slaughtered and beef is well hung. Equivalent with fish too. I had freshly caught local squid the other night and scallops in season. My fishmongers have their own boat and they look after me in the same way as my butcher does as I am a very regular customer. And good quality meat and fish is nothing like as expensive as many people would imagine.
 
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