Very wise Dave.
If we all took the care to be good stewards over our bodies,
our later years would be so much better.
Many things might not be cut out of my food list,
just cut back on the portion size.
Three bites of any food usually is satisfying .
(excluding popcorn :^)
Thank you Norah
Maybe, not so much wisdom, as it is 'logical deduction'
["elementary, my dear Watson"]
If, the aggregate of facts, equates to acquired knowledge [over time]
Then a predominance of negative symptoms, precludes a medicine for an individual [contra-indication]
~like, my strong coffee... was doubtless incompatible with my Ramipril
[perhaps, such Caffeine Overdoses, induced the nausea]
But, as my body grew used-to the Ramipril, I could then tolerate my coffee again
Again, my habit... re: a varied diet [?]
for sure 'guarantees', that, with the sole exception of cereal 'breakfasts'
I will not eat the same 'meal', more-than once, each week
In this way, I am unable to eat too-much, of any one ingredient
and, in the case of some starches, is also a good thing
'a little bit, of what you fancy, does you good'
~and too-much, causes problems /imbalances
Having been 'brought-up', to use fat [Lard] for frying
I have now graduated through vegetable oil, to sunflower oil
and now use Extra Virgin Oil, for frying and also oven baste-ing
I haven't done any baking for years...
and will have-to compensate for the missing 'fat' in preparation
~ a hurdle yet to be engaged
As for toffee coated popcorn.... an unfinished packet is never seen here
We're fortunate if we really enjoy some of the foods that are best for us. As an example, I really like oatmeal,
but I usually ruin it with things that are not so good as toppers
(i.e. brown sugar, butter, or a little bit of maple syrup).
Good morning everyone. I hope that you all have a great week.
Hi Tom
I have always 'loved' rolled-oats, for their ability
to clean out toxic material from the gut and intestines
I no-longer use WHITE SUGAR
for-certain, it is treated and laced with stuff that makes it bad for us
it has been refined to the point that makes it toxic to many
with far too much emphasis
having been placed upon creating those white crystals
I use unrefined cane sugar for most drinks and cooking
But when I make Bread Pudding, I use Demerara Sugar
Syrups, will contain preservatives [a point that is often overlooked]
>
Inverted or
invert[1] sugar syrup is a mixture of
glucose and
fructose; it is obtained by splitting
sucrose into these two components. Compared with its precursor, sucrose, inverted sugar is sweeter and its products tend to remain moister and are less prone to crystallisation. Inverted sugar is therefore valued by
bakers, who refer to the syrup as
trimoline or
invert syrup.
[2]
In technical terms, sucrose is a
disaccharide, which means that it is a
molecule derived from two simple sugars (
monosaccharides). In the case of sucrose, these monosaccharide building blocks are fructose and glucose. The splitting of sucrose is a
hydrolysis reaction. The
hydrolysis can be induced simply by heating an aqueous solution of sucrose, but more commonly,
catalysts are added to accelerate the conversion. The biological catalysts that are added are called
sucrases (in animals) and
invertases (in plants). Sucrases and invertases are types of
glycoside hydrolase enzymes.
Acid, such as
lemon juice or
cream of tartar, also accelerates the conversion of sucrose to invert.
From Wikipedia, the free encyclopedia
>
You could try
MASHING a half of peeled apple instead [for a topping]
ie: just two seconds in a Smoothie-Maker
[will help keep the doctor away
]
My best wishes to you and your wife for the coming days
your Bro'
dave