Curse

Kanyatta · Aug 04, 2008, 11:38 PM // 23:38

Quote:

Originally Posted by zwei2stein

I am from rural area and have pretty good access to raw products with next to no chemicals involved, and I have to say that taste difference in everything is astounding (plus its supposedly more healthy). I guess people brough up on mass oproduced food cant really know it. But yeah, you should care if you care about quality of your life.

I have a small garden in my backyard (5mx5m~) with raspberries, tomatoes, green peppers and occasionally pumpkins. I honestly can't taste a difference between those and store-bought foods. It makes me feel better knowing that I actually grew them, but other than that... nothing really. I suppose if you're a vegan and want to justify your choice, then yeah, you're going to believe it tastes better. One word: placebo.

Quote:

Originally Posted by cosyfiep

uhm, veggie oil goes bad, especially in hot weather (if it doesnt smelll right it aint right...and toss it).

I may live in Wisconsin, where 6 months out of the year we're below freezing, but in the summer, it gets hot and humid (right now I'm in the mid 80s with a lot of humidity) and our vegetable oil has never gone bad on us. We've had some that's at least a few years old in our cabinet (I don't know the precise year, as it doesn't have an expiration date on it, but I can't remember the last time we bought any).

**cosyfiep** · Aug 05, 2008, 08:52 AM // 08:52

ewwwwww....veggie oil goes rancid!!! GET RID OF IT!!!
it doesnt look any different, but if you smell it and it smells like plastic or something burnt....its BAD

wikpedia:

One limiting factor in industrial uses of vegetable oils is that all such oils eventually chemically decompose turning rancid. Oils that are more stable, such as Ben oil or mineral oil, are preferred for some industrial uses.

and for rancid:

Rancidification is the decomposition of fats, oils and other lipids by hydrolysis or oxidation, or both. Hydrolysis will split fatty acid chains away from the glycerol backbone in glycerides. These free fatty acids can then undergo further auto-oxidation. Oxidation primarily occurs with unsaturated fats by a free radical-mediated process. These chemical processes can generate highly reactive molecules in rancid foods and oils, which are responsible for producing unpleasant and noxious odors and flavors. These chemical processes may also destroy nutrients in food. Under some conditions, rancidity, and the destruction of vitamins, occurs very quickly.

Antioxidants are often added to fat-containing foods in order to retard the development of rancidity due to oxidation. Natural anti-oxidants include flavonoids, polyphenols, ascorbic acid (vitamin C) and tocopherols (vitamin E). Synthetic antioxidants include butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl 3,4,5-trihydroxybenzoate also known as propyl gallate and ethoxyquin. The natural antioxidants tend to be short-lived, so synthetic antioxidants are used when a longer shelf-life is preferred. The effectiveness of water-soluble antioxidants is limited in preventing direct oxidation within fats, but is valuable in intercepting free-radicals that travel through the watery parts of foods. A combination of water-soluble and fat-soluble antioxidants is ideal, usually in the ratio of fat to water.

In addition, rancidification can be decreased, but not completely eliminated, by storing fats and oils in a cool, dark place with little exposure to oxygen or free-radicals, since heat and light accelerate the rate of reaction of fats with oxygen.

ALL veggie oils will go bad!!!!!!

Nevin · Aug 05, 2008, 09:56 AM // 09:56

Quote:

Originally Posted by Kanyatta

Yeah, I would like to see a grocery-store bought potato deep-fried, then show it to me after 3 months, it's probably going to resemble the McDonalds fry. I doubt it's the actual ingredients of the fry.

Also, people go to McDonald's because, like he said, it's inexpensive and fast. Save money and time rather than spending 30 minutes over a stove.

If it takes 30 minutes over a stove for you to have a meal anytime of the day. I feel bad for you.

As for the difference between organic USDA products and non-organic, well to me its night and day. Try drinking organic 1% milk, then try drinking any regular store bought 1% milk- if you can't tell a difference then you need your taste buds checked. Albeit this may actually be the case, some people's taste buds are more sensitive and receptive to chemical additives thus can tell the taste right away. Everyone in my family shops/eats at organic/natural supermarkets and as often as possible local produce from a few farm markets around here. The exception is my Father, he does prefer this way of eating, yet he can go both ways; although he also smoked for 30+ years of his life his tongue is probably as receptive as dead flesh. In the end however I cannot stress that local > organic/natural products. Organic/Natural products can be just as misleading as regular storebrand products, especially when the organic label only applies to the ingredients (which may only be 60-75% organic).

Cebe · Aug 05, 2008, 10:23 AM // 10:23

To be honest, a home made burger with meat from a known source, good quality cheese and fresh bread rolls from a local baker far far FAR exceeds those bought in fast food restaurants. I have a habit these days of buying a large amount of mince, and making about 20 burgers and freezing them. I use Meat, bread crumbs, egg and salt/pepper (sometimes mint also if the meat is lamb), whacked in a burger press.

In my opinion, people do need to learn that because something is cheap doesn't mean it has the same nutritional value as a more expensive equivalent. I notice Sainsbury's Supermarkets in the UK these days have good ol' Jamie Oliver on their adverts showing how you can cook decent quality food for little cost and I applaud them for making the effort.

What's more, I could cook a home made burger faster than I could go to a fast food restaurant and buy one.

Granted, I would have pre-made it and it would be sitting in the fridge. At the end of the day, it's not that much more expensive to buy the better quality ingredients, it's better for me, and it's quicker than having to go out. I guess the latter depends on your location though.

I do agree with the guy's "response" to the video in the OP. If you listen to what he says, the woman is talking a load of BS on the whole. I lol'd especially at the thought that you don't digest the burger, it just all gets absorbed, doesn't break down even with the acid in your stomach, and just sits in your thighs, whole, for the rest of your life.

Quote:

Originally Posted by zwei2stein

I am from rural area and have pretty good access to raw products with next to no chemicals involved, and I have to say that taste difference in everything is astounding (plus its supposedly more healthy).

I often buy minute steak directly from a farm about 20 minutes away from my house. It's amazing, and there's definitely no "supposedly" required there!

Valeria · Aug 05, 2008, 09:02 PM // 21:02

it dosen't rot so its unhealthy... makes no sense at all to me.

Sound just as stupid as people telling that microwaves will make your food more unhealthy than a oven or something like that.

Sir Seifus Halbred · Aug 05, 2008, 09:23 PM // 21:23

Americans are just too damn lazy to cook, so what do they do? Go out to restaurants or worse, fast food chains...

And people wonder why other countries hate us...

Nevin · Aug 05, 2008, 09:35 PM // 21:35

Quote:

Originally Posted by Celestial Beaver

To be honest, a home made burger with meat from a known source, good quality cheese and fresh bread rolls from a local baker far far FAR exceeds those bought in fast food restaurants. I have a habit these days of buying a large amount of mince, and making about 20 burgers and freezing them. I use Meat, bread crumbs, egg and salt/pepper (sometimes mint also if the meat is lamb), whacked in a burger press.

In my opinion, people do need to learn that because something is cheap doesn't mean it has the same nutritional value as a more expensive equivalent. I notice Sainsbury's Supermarkets in the UK these days have good ol' Jamie Oliver on their adverts showing how you can cook decent quality food for little cost and I applaud them for making the effort.

What's more, I could cook a home made burger faster than I could go to a fast food restaurant and buy one.

Granted, I would have pre-made it and it would be sitting in the fridge. At the end of the day, it's not that much more expensive to buy the better quality ingredients, it's better for me, and it's quicker than having to go out. I guess the latter depends on your location though.

I do agree with the guy's "response" to the video in the OP. If you listen to what he says, the woman is talking a load of BS on the whole. I lol'd especially at the thought that you don't digest the burger, it just all gets absorbed, doesn't break down even with the acid in your stomach, and just sits in your thighs, whole, for the rest of your life.

I often buy minute steak directly from a farm about 20 minutes away from my house. It's amazing, and there's definitely no "supposedly" required there!

Agreed burgers are my best friend as well. I'll eat atleast 3-4 a week, and I freeze as well. Buy in bulk and keep it in the freezer, lasts long enough and still tastes great. On any free day of the week usually Sunday, I'll prepare most of my meals in advance or at least the ingredients. Theres things you can make at the beginning of the week and use in multiple dishes, like tomato sauce or just searing up some chicken breasts, make a wrap the next day maybe some chicken salad etc etc.

I blame it on people just not knowing how to cook efficiently.

vandevere · Aug 05, 2008, 09:37 PM // 21:37

I have a local meat market I go to. they grind their hamburgers right there, so I know they're good, and safe...

pumpkin pie · Aug 06, 2008, 04:04 PM // 16:04

do you know that eating ground stuffs, ground up anything will make you less healthy?

as in process food? lol :P sorry, just got to say it, like can't keep my thought to myself. your body absorbs less nutrition if something is ground up because they go thru your digestive system faster, and the time for your stomach and intestine to lol "suck" up the nutrition is comparatively lower then if you were to have a chunk of meat inside .

**cosyfiep** · Aug 06, 2008, 07:29 PM // 19:29

....all except mine.....my stomach doesnt produce the enzymes to digest food, so for me the better minced the better for me otherwise my body would do nothing with it, except let it sit in my stomach until I became ill (ok we have done that, and are working on getting some of them enzymes back).

they suggest that you chew your food 30 times before you swallow so that its all nice and easy for your tummy to deal with it....and drink plenty of water too.......ugh.

and yes planning meals ahead when you have time to make the prep is a great idea....I think the problem is not the cooking, its the planning....people are just 'too busy' to do anything in advance. geez spend an hour and cut up the veggies put them in zip bags or plastic containers, plan your meals for the week on the weekend and see what can be done ahead of time....
we live in the era of want it now--instant gratification, and when that is not met people get upset, however, if they just PLANNED for things (gee we do eat everyday right?????) then they wouldnt 'need' to get a quick burger...they would have one in the fridge waiting for them to spend 5 minutes cooking (instead of 15min to get to the fast food place, wait in line, etc).....

pumpkin pie · Aug 06, 2008, 08:14 PM // 20:14

I guess everyone have different dietary pattern and the function of their inside, intestine and stuffs are different.

Murmel · Aug 06, 2008, 08:31 PM // 20:31

Hehe, nice....

Lucky for us in my town that they removed MacDonalds from our mall (only one in the entire town).
Didn't eat there anyway because I think all their food is horrible tasting. The Swedish fast-food chains do much much tastier burgers and fries.
Those might not be better, I don't eat it much anyway...

Still gonna think about that next time I'll have a burger thats not made at home...