Why We Eat (Too Much) Thread 2

[TooExtraImmatureCheddar]

Shiny new thread to continue on with! I hope everyone keeps going.

For any newbies, this thread is based on a book by Dr Andrew Jenkinson. The main principles are to cut out sugar, wheat and ultra-processed foods, while eating fresh natural ingredients. It works!

Previous thread: thread 1

I don't know about quinoa, but what about lentils? or a chickpea flour pancake? I make a version of this: simple-veganista.com/socca-farinata/ (not good for saving overnight so don't make too much!).

[quote Wejustdontknow]@Throughtheday I am doing a history degree, just finished my first year. I always wanted to be a teacher but after college spent a couple of years living life then had ds1 at 22 so was quite young and have spent the past 15 years working jobs that I don’t mind but we’re not a passion. I decided to just go for it so left my steady, not bad paid job just over a year ago and I’m currently working 30 hours a week in the local shop, I do the hours over 3 days and start at 5am so it fits well around so’s job and the kids school and gives me plenty of time for study. I couldn’t afford not to work whilst doing it so I am doing it full time through the open university. It’s hard going during term time but definitely the best decision I have made recently. Once I’ve fishies my degree I will quit my current job to do a pgce and will be qualified by the time I’m 40 so later in life but still plenty of working years left.
If you haven’t studied at university level before you can claim student finance for the fees if needed. The open university has a lot of free taster courses you could look at to see if anything takes your fancy[/quote]
Good luck with it, wejustdontknow! I do have a degree but have spent far too long farting about with a vaguely artsy career and want to move into something that needs a science(ish) degree. I hoping to convince somewhere to take me on for a masters, maybe with some catch up undergraduate courses, instead of having to do the whole three years (and maybe a masters as well). My worry about not doing it is that in five years I'll be five years older and still no closer to changing jobs.

@WeWantAMackerelNotASprat are you looking for packed lunch ideas?

I’m wfh (Covid) so it’s fairly easy right now (eggs, salads), but I am worrying about what I’ll eat when I head back to the office later this summer. Salads are ok, especially if you keep the dressing separate. But I often have fish and wouldn’t feel comfortable eating fish at work.

@BrightShark hi yes it's packed lunches that's the issue.

I usually take a salad with cous cous in and loads of veg. I sometimes take new potatoes so that would be fine (normally in Mayo but I'm sure I can get something in its place!)

If I just take veg I'm starving!!

@Throughtheday I'll try that on a day off!

Mackerel, could you keep some of those individual mini cheeses in a fridge at work? Then if you get hungry you know there's something on-plan waiting for you.

Other filling suggestions that I used with my DS's school lunches when he tried wheat-free a few years ago: full fat milk in a thermos flask, eggs, cold roast chicken, Spanish omelette type things, bean salads. And no, he didn't like the latter.

My favourite filling salad is spinach with lots of avocado, hardboiled egg and stilton, but I've never tried transporting it. The moment of the grand opening might knock you out! Along with anyone within 20 feet.

@WeWantAMackerelNotASprat

Lunches are a real struggle as I just don't feel full enough. Is quinoa a no no? I usually have cous cous but of course that's wheat.

Quinoa is a vegetable, same family as beetroot and spinach so I think it's OK. If you want to fill yourself up, try légumes, lentils, chickpeas, butter beans etc. I make a brocoli, chick pea, tomato and flax seed salad and that is really filling. Also really good for your gut bacteria.

@BrightShark regarding calories - it is a bit like teaching to the deaf, I've been there too on MN. I understand that people lose weight, even if calories are inexact, but it doesn't help with a healthy diet as you see for example that a kitkat is fewer calories than a handful of cashew nuts, so you choose the kitkat. I'm currently listening to a new book by Dr Giles Yeo 'Why Calories Don't Count' which explains in great detail the history and somewhat flawed science behind the calorie definition, he then goes on to advise what to eat (but I haven't got to that part yet).
Once I've got to the end and have some more facts as ammunition I might dare to start another thread

@samthebordercollie

I’m v pleased to learn that cous cous is a vegetable. I’d assumed it was grain.

@Throughtheday I'm doing a eng lit and Philosophy degree. Just finished my foundation year due to not having studied at degree level before. Am at a bricks and mortar uni but only been in twice due to covid. I've loved it tho.

Ok I have just finished the book , really thought provoking and I am certainty going to make some major changes.
My main concern though is how does one easily source grass fed meat ? Unless its from v expensive specialist farmers. We do actually have a gras fed beef producer not far away but I don't think that I can afford their products often !
What are you all doing?

I'm absolutely loving this way of eating . I haven't had any hunger at all and feel so energetic. I had the most delicious continental breakfast with fresh basil and mozzarella, Parma ham and beef tomatoes which filled me up until dinner time. It was just so fresh and tasty . I had some strawberries around lunchtime which honestly tasted like sweets. My tastebuds are definitely coming back from the dead of processed rubbish. I don't know if I'm losing weight yet as it's too early to say and I'm not around the time of the month when I could literally kill for chocolate and sweet foods but so far it's a revelation not to be hungry when I've been fasting , calorie counting and goodness what else .

@Laska2Meryls for me it’s a case of pick your battles. We don’t have beef very often, maybe mince one or twice a month, then roast or steak for special occasions or if it’s on offer. I certainly can’t warrant money on speciality beef, but do always have free range chicken for example.

However where the book is concerned my primary focus is avoiding sugar (except in wine) and processed foods.

Thanks.. Billybagpuss I have to say that I was quite horribly amazed at the whole omega 6 and 3 issue and especially the grain fed meat issue.. A real eye opener...However I think that you are right, we do have to pick our battles.
We do usually cook but I can see that it's sugar and hidden oils that do need to change..
I am keen to do this..

Yes I pick my battles too. Lamb is a good bet as mainly grass fed. Plus line caught fish. Its more expensive but not actually that much more. Plus in the book he talks about not trying to change everything at once, just doing it one step at a time to make it sustainable. For a lot of people 'just' ditching the processed stuff is difficult. Then cutting out wheat and sugar and veg oil. Then looking at sourcing grass fed meat.

But when you look at the ratios/amount of 3/6 its easier to eat higher 3s like leaves, than obtain and maintain enough 3 from grass fed meats. Don't forget we aren't looking to obliterate 6, we still need it in greater amounts than the 3! It's still important to diet and health. I think he uses 1 portion of French fries done in veg oil needs 4 portions of line caught salmon to reset the ratios. But we aren't eating french fries done in veg oil, ours are done in beef fat.

I think (although I might be wrong) that most British beef is grass fed. It’s the American meat market that feeds cattle grain. Same with lamb/ sheep - it’s all grass fed.

We use a butcher who buys their beef from a local farmer, we see their cows roam near where we live just eating grass. It’s Waitrose prices but much more tasty. The price is good because they’re cutting out the middleman and turnover is v high ... it’s not a fancy ‘organic’ butchers just a regular local independent butchers.

Chicken is mainly grain fed in the U.K.

I’m really happy this morning as I’ve broken the 5kg barrier I’ve been hovering under. So a 5.6kg loss in 5 weeks, which is really fantastic given I don’t feel hungry/ deprived. And after doing a meal plan, this way of eating is low effort/ no willpower required.

As I said before I’ve continued to enjoy my wine (I drink moderately anyway). Previously when dieting I’ve always restricted my alcohol consumption and it’s made me bloody miserable. Only have 3/4 small drinks a week max, but I really do enjoy it. I drink naice wines and like a homemade cocktail too.

*nice wines

I was pretty much correct about British beef being grass fed (compared to US/ Brazil) but it’s a bit more complicated than that. Have a read here....

greatbritishmeat.com/blogs/butchers-blog/grass-fed-beef

That's interesting Brightshark , Thanks.

Well today is definitely a day to pick my battles! I am visting my 90 yr old dad and he is proudly making us his home made giant sausage rolls for lunch .. Obviously I l will eat mine and say nowt. I like to encourage him to keep cooking !!

And I'll definitely need wine when I get home..

@HighlandCowbag how are you cooking your fries in beef fat? Chips are the thing I need to crack as the fryer is full of vegetable oil! I have an air fryer, but haven't mastered edible chips in it yet.

I use the airfryer and they are lush, far better than veg oil ones. The only issues is the fat is solid which I've solved by chopping a bit off, microwave it for 30 seconds then mix with the chips. The fat solidifies again on the cold chips but bang them in airfryer, then take them out after a minute or two and give the basket a shake. I've got the Philips airfryer, I do 20 mins on about 180, then up to 200 for last 5-10 mins depending how many are in.

I think UK cattle are mainly grass fed, the farmers take the grass off the fields for winter then feed it back as silage, though some years they may top up with grain based feeds but I also think they feed stuff like beets as well rather than grain. We don't get a summer long enough to grow enough grain to feed cows, it's a lot easier to grow grass then store as silage.

Also discovered this week Tesco do beef dripping as a solid block, like lard. My roast potatoes were amazing in sunday.

[quote BrightShark]@samthebordercollie

I’m v pleased to learn that cous cous is a vegetable. I’d assumed it was grain.[/quote]
Cous cous is pasta, made from semolina and durum wheat. Quinoa is a seed!

I said it was a vegetable!

I’d be really grateful if someone could list all the alternatives you can use to grain to bulk out salads etc as I’m confused what is ok. I’m thinking buckwheat, spelt etc.