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  1. Replies
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    Someone point me to the talk (and moment within...

    Someone point me to the talk (and moment within it) where Lustig says fatty liver causes insulin resistance.

    When you challenge the Biochem of Lustig, you are actually challenging Jean-Marc...
  2. This reminds me of a home-remedy type test for...

    This reminds me of a home-remedy type test for food allergies. Basically, the test for a food allergy is to abstain from a food for 30 days, then eat it. If your heart rate increases, you're...
  3. We have a local company that sells live...

    We have a local company that sells live sauerkraut, kimchee, etc. They have a label that explains that you are buying live food. I believe any traditional brand is pasteurized.
    ...
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    stand naked in front of a mirror

    stand naked in front of a mirror
  5. And if I didn't make it clear, to address Sabre's...

    And if I didn't make it clear, to address Sabre's original question: once you get to the eating part of the process, the active fermentation is mostly over, don't worry about keeping it submerged.
  6. Burping something you just have to learn and it...

    Burping something you just have to learn and it varies batch to batch. The gas production (based on temperature, size of food bit, etc) varies. If you burp it too often, you let too much air in and...
  7. Thanks! Gotta keeps the kids enriched, out of...

    Thanks! Gotta keeps the kids enriched, out of trouble and more importantly quiet!

    I may be crossing the conversation streams. When I speak generally about lactofermentation, I'm thinking of...
  8. You're dealing with live organisms here. ...

    You're dealing with live organisms here. Eventually they die or go quiescent. Beer & wine & champagne is hermetically sealed, right? This is when you take a fruit or grain containing sugars like...
  9. I'm trying to get a fermentation group going but...

    I'm trying to get a fermentation group going but haven't had time to nurture it. There you can see the airlock mason jar lids I made for about $2.50 each (identical ones sell on line for almost...
  10. Fermentation is an anaerobic process. You...

    Fermentation is an anaerobic process. You definitely do not want oxygen to get to it. The ferment should be started with as little air-food contact as possible, letting the CO2 & gasses that are...
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    Career Reflections by Richard Hanson, CWRU

    I'm presently wrapping up a 13-year run in biomedical research at Case Western Reserve University. I came here hoping to end up in veterinary school but in the mean time discovered and became...
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    It is very lean meat, even more so in the South...

    It is very lean meat, even more so in the South than, say, Ohio or Colorado. I'm a hunter and when we have a grocery store process venison, fat has to be added (usually 10-20% pork) for ground...
  13. I snack on the bones of enemies. I for one am...

    I snack on the bones of enemies.

    I for one am against paleo or atkins or whatever versions of junk food (or even things like pancakes) for me. If you buy the concept that sugar can drive down...
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    I suspected.

    I suspected.
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    Any opinions on Bao Shi?

    Any opinions on Bao Shi?
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    Ethanol compromises weight loss but does not...

    Ethanol compromises weight loss but does not sabotage it. Ethanol is a source of energy (calories) but more importantly it is a metabolic regulator. You will not burn fat while you are metabolizing...
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    Something to learn about Jimm: I use a little...

    Something to learn about Jimm: I use a little Hyperbole and other devices.
  18. Replies
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    Because BBQ sauce is made from sugar. "a little...

    Because BBQ sauce is made from sugar. "a little barbecue sauce on chicken" isn't any different or more dangerous than "a little sugar in a scone". But there are more reasons to avoid it than as a...
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    It doesn't. That's the science that uses the...

    It doesn't. That's the science that uses the word "Maillard reaction" in vivo (ergo in vivo temperatures), which someone refuted.

    The science suggesting that increased and maintained blood sugar...
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    It's pseudo science ...

    It's pseudo science

    http://www.ncbi.nlm.nih.gov/pubmed/20957396

    Role of the Maillard Reaction in Diabetes Mellitus and Diseases of Aging - Springer

    I think Mark mentions this in his Joe...
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    BBQ sauce is sugar. Investigate the Maillard...

    BBQ sauce is sugar. Investigate the Maillard Reaction. This is when sugar is used to make proteins brown and crusty. You can make sugary BBQ sauce and cook meat at 375F for 25 minutes or you can...
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    Not to mention Youtube videos. :cool: As we...

    Not to mention Youtube videos. :cool:

    As we used to say at the veterinary hospital, "THIS dog didn't read the medical texts, apparently." Sometime you find yourself not behaving as the texts...
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    And I drink an unhealthy amount of coffee.

    And I drink an unhealthy amount of coffee.
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    I am a 6' 39yo male with a drastic 30lb. weight...

    I am a 6' 39yo male with a drastic 30lb. weight swing which can hit each extreme multiple times a year depending on my behavior. When I was in my 20s the range was 205-235Lbs. I fumbled around with...
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    Yes. Don't think of it in calorie-in/calorie-out...

    Yes. Don't think of it in calorie-in/calorie-out terms. It's for Hormonal control as much as anything.

    Yes, at some point you can overwhelm the system. Perhaps "4 pounds" was hyperbole. I...
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