RECIPE: Vegetarian Stock Powder

Over the years, I’ve met, known, and been friends with several vegetarians in my lifetime, and quite frankly, all of them have been very pleasant people, kind, generous, giving, well-mannered, studious, professionals, and in most cases, religious, specifically, Seventh Day Adventist, a Christian sect that practices the Jewish custom of meeting on Saturdays (the Sabbath) for corporate worship, and resting from their labors.

They weren’t at all radicalized or “high pressure” animal rights activists, mean greenies, or other off-the-wall types — just plain ol’ nice, family, folk.

And as a tenet of their faith, they are vegetarian — some lacto-ovo, some pescatarian, some vegan. And you know you’ve made friends with them when they invite you to share a meal with them — that’s true of any people, religious, or not — and I have always considered it great honor to share a meal with them. One such time was Thanksgiving several years ago, when I was

Bacon Dangerous? More Than You Probably Wanted To Know.

NOTE TO THE READER: It’s almost impossible to discuss food and its preparation these days without getting into history, and business ethics practices. But before you go off half-cocked, know for a certainty that in NO WAY am I opposed to the consumption of pork, nor of bacon, neither of the flesh of any animal. Presumably, because you’re now more curious, you must read further to more precisely determine what is meant by the headline — especially, and particularly if you enjoy bacon.

---

Earlier, I had replied to a friend who complained about having eaten “a cheeseburger for lunch and was tired and sleepy for most of the afternoon.”

My initial thought and response was “carbohydrate-induced somnolence,” and I wrote that “the meat patty was the only source of protein in the meal – if all you had was a cheeseburger. If you had fries with them, [that was] more simple carbs.”

Giving a rather simple analogous explanation, I stated that, “the (most likely highly-processed white) bread: Simple carbs – they burn quickly – like a bottle rocket. Up quick, burns out just as quickly.”

And from there, I wrote further about the addition of cheese on the burger, by writing “Cheese: Most likely “American” which is not genuinely cheese.”

From Cheese.com:
“American cheese is processed cheese made from a blend of milk, milk fats and solids, with other fats and whey protein concentrate. At first, it was made from a mixture of cheeses, more often than not Colby and Cheddar. Since blended cheeses are no longer used, it cannot be legally called “cheese” and has to be labelled as “processed cheese,” “cheese product,” etc. Sometimes, instead of the word cheese, it is called “American slices” or “American singles.” Under the U.S. Code of Federal Regulations, American cheese is a type of pasteurised processed cheese.”

From TasteOfHome.com:
“… it’s not actually cheese—at least, not legally. The FDA calls it “pasteurized processed American cheese product.” In order for a food product to be a true “cheese,” it has to be more than half cheese, which is technically pressed curds of milk. Each slice of American contains less than 51% curds, which means it doesn’t meet the FDA’s standard.”

And, here’s the Code of Federal Regulations on the matter:
Title 21, Volume 2 — 21CFR133.169 — Revised April 1, 2020.
PART 133 — CHEESES AND RELATED CHEESE PRODUCTS

Subpart B – Requirements for Specific Standardized Cheese and Related Products

Sec. 133.169 Pasteurized process cheese.

Food — it’s production, variety, growing, farming, harvesting, preparation, etc. — is an interest of mine, and like many others, I enjoy not only a good meal, but also have an interest in some understanding about the whys and wherefores of a particular dish’s origins — its history — which also give greater, and a more full understanding to us in numerous ways.

Nitrite-free, dry cured, air dried, pork bellies which will become bacon.
Image by The Elliott Homestead.

For example, the simple, almost ubiquitous dish of beans and rice is a fully complemented dish, meaning that it has a full and complete range of proteins. Beans, by themselves have very little protein, and are primarily carbohydrates, and the same holds true for rice – very little protein, and is primarily a carbohydrate. And the proteins that each separate food has – the rice and the beans – are not “complete” proteins, meaning that individually, they do not contain the 9 essential amino acids which are found in “complete” proteins, and which are necessary in order to build and repair protein tissues (muscles) in the body.

Without exception, ALL animal-based food — regardless of the origin/source — contain complete proteins, and that includes eggs, as well as muscle and organ tissue, though it does not include fat. Fat, however, is never found outside the presence of protein. Fats and proteins could be thought of as “kissing cousins,” because they’re ALWAYS found in combination with each other. They are NEVER apart. Where there’s fat, there’s protein. As an example, consider natural peanut butter — that is, peanut butter which only added ingredient is salt. Peanuts and salt SHOULD BE the ONLY ingredients in peanut butter, and technically, as well as legally, they are, but so many other products are mistakenly called “peanut butter” when they’re actually “peanut butter spread” or something else entirely different.

A simple, even cursory, examination of the labels of Jif®, Skippy®, Peter Pan®,  and other brands – including their websites – demonstrates that in the exceeding majority of cases, their most well-known, and most widely-sold products are NOT authentically genuine peanut butter. Each of those, and others’, products labels and websites state that their products are “peanut butter spreads,” rather than being “peanut butter.”

Peter Pan® brand is manufactured and distributed by Conagra Brands, while Jif® is owned by The J.M. Smucker Company, and Skippy® is owned by Hormel Foods, LLC.

The previous citations were necessary in order to understand what follows, to demonstrate that just because people call a thing by some name, the name by which they call it is not necessarily the proper term. A four-legged animal with hooves and horns could be a bull, a boar, a ram, or a buck, and are all males of the species of cattle, hogs, sheep, goats, and deer. But they’re not females.

And while we’re continuing on the topic of food…

I have come to loathe most commercially-available “bacon.”

Why?

Not only does it taste retched, but also because in the classic, traditional sense, it is NOT bacon.

Yes, it comes from a hog – and not always pork bellies – but the method in which it’s made (“processed,” would be a much more accurate term) bears little resemblance to traditional bacon. Modern “bacon” is flash-smoked, pressure-processed with nitrites, salt-cured, and hustled out the factory door just as quickly as possible in order to continue reaping corporate profits for their Wall$treet masters.

See: USDA Food Safety Inspection Service circular, “How is bacon made?” –and– “What are the methods of curing bacon?” –and– “What are nitrosamines and what cooking methods minimize their formation?” –and– “Can bacon be made without the use of nitrite?”:
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/bacon-and-food-safety

Traditional, original “Old Skool” bacon was/is often smoked in a smokehouse, which not only imparts unique flavor and aroma, but is an important part the preservative curing process – the main intent of which was/is to retard the spoiling process – or turned rancid, the term applied to fats and oils which have spoiled – “spoilage” being oxidation, including discouraging growth of

Why Did #ALpolitics Legislature Make This #SuperFood #Illegal In #Alabama?

Q: What all-natural food has the following nutritional analysis?

Per 100g, it contains:
8.8g H2O – water
21.5g protein
30.4g fat
34.7g total carbohydrate
18.8g fiber
100 calories
4.6g ash – any inorganic material present in food, including minerals (Called ash, because after heating, water and organic material, such as fat & protein, is removed. Ash includes compounds with essential minerals, such as calcium and potassium. Generally, any natural, i.e., unprocessed, food will be less than 5% ash in content, while processed foods can have ash content of more than 10%.)
120 mg Ca – calcium
970 mg P – phosphorus
12.0 mg Fe – iron
5 mg beta-carotene equivalent – precursor to vitamin A
0.32 mg thiamine – vitamin B1
0.17 mg riboflavin – vitamin B2
2.1 mg niacin – vitamin B3, an essential vitamin, meaning our body doesn’t make it, and therefore it must be obtained from food
3.8%

Medical News You Can Use: “Dr. Atkins Was Right” Edition – Carbs Make You Fat, Not Just Inactivity

Researchers: Diet To Blame For Obesity, Not Lack Of Physical Activity

Lack of physical activity is not to blame for the prevalence of obesity, but rather the wrong diet, report physicians from the United States, United Kingdom, and South Africa who published their findings in the “British Journal of Sports Medicine.” However, they emphasized that even regular exercise cannot compensate for poor dietary habits.

Excess consumption of sugar and carbohydrates is mainly responsible for obesity, say the experts. Even 40% of people with a normal BMI will consequently have metabolic abnormalities normally associated with obesity.

But it is problematic that the public firmly believes that development is exclusively due to lack of physical activity. That misconception is due almost exclusively to

Fit for Human Consumption, or Rat Poison? High Fructose Corn Syrup Continually Indicted in Obesity Epidemic.

Fit for Human Consumption, or Rat Poison? How many foods use High Fructose Corn Syrup? The answer might surprise you. Or, it may not. Originally uploaded by SouthernBreeze

In the last several years, obesity has become a rampant epidemic in the United States. While there are doubtless many causes, it is my opinion that a wholesale change in our dietary practices – and I specifically do not mean to refer to increased portion sizes, consumption or intake – but rather to an ingredient which has become all too common in commercially prepared food… which, if we were honest with ourselves, is most of what we consume.

For example, the majority of Americans do NOT grow their own vegetables, raise their own groceries (meat, dairy, poultry, eggs, pork, etc.), nor do they eat homegrown, locally grown, or even “freshly prepared” vegetables, even if those vegetables were imported to the United States. Consider even pineapples, for example. Once, the exceeding majority of the world’s supply of pineapples were grown in Hawaii. The highest quality pineapples are sold to Japanese markets, where they pay top price for the highest quality fruit. Not so in the United States, where American customers balk at high prices, even if it’s associated with higher quality.

Historically, Hawaii was the world’s largest pineapple producer and source for pineapples. Relatively recently however, rapacious corporate profit seekers abandoned Hawaii for cheaper production (translate “cheap labor” & “no health & safety regulation”), and there now remain only two fresh pineapple operations remaining in Hawaii: one on Maui, and another on Oahu. And that quandary is an entirely separate, yet related, problematic issue.

However, much of what we eat has been commercially processed in volume. And I mean in HUGE volumes! In America’s factory food processors, a fairly common ingredient is

New Research Proves Obesity is Related to…

The Humble Crockpot
The crockpot is a ‘set it and forget it’ cooking tool. In fact, when placed on the “high” setting, food is often cooked overnight, and ready the next morning.

Excess Food Consumption.

Big surprise, eh?

Yeah.

NOT!

Seriously, there is only ONE time-tested way to lose weight.

It has two, very simple steps.

They are:

1.) Eat Less, and;

2.) Exercise More.

Or if you prefer, Step #1 can also be considered a form of exercise – Push Aways.

Push Away from the table.

Now that we have the levity out of the way… let’s look at the news.

Some have promoted various forms of diet as an adjunct to weight loss. Many of the more successful models have revolved around variations upon a theme, that being increased protein intake in conjunction with decreased carbohydrate intake, also more popularly known as the “Atkins Diet.”

To give Dr. Atkins his due,

Is Schizophrenic Science partially to blame for American Obesity?

There’s no question but that America’s increase in overall obesity is due in large part to two factors: Diet & Exercise.

More specifically, it is Poor Diet & Lack of Exercise which has brought about much – if not all – of our increased waistlines, and the accompanying health problems associated with obesity – diabetes, joint failure, etc.

To be certain, however, our nation is perhaps THE best fed – er, make that MOST fed – nation in the world, bar none. And, generally speaking, even when discounting obesity, we are a large people in stature precisely because of our excellent nutritional status. Other, lesser developed nations do not fare as well, literally and figuratively, because of that reason. People in Southeast Asian nations, the Far East, nations in the African continent, in central Europe and in South America… there are few people in the world whom are as giant – and I do NOT mean obese – as Americans.

Even before obesity became a public health issue, Americans were considered people of large stature because of our ability to produce food. There was no scarcity of it.

Now, however, the changing tide of work – with a move toward a computer-driven and service economy – Americans have increasingly become sedentary. Desk jobs, or jobs which require little physical activity, are commonplace, and along with those changes have come health problems as a natural consequence of extra weight.

Again, considering the technological changes which have occurred in our nation, the jobs some of our forebears once worked are nothing like the ones we work today. Whereas once, they labored manually, the mechanization of labor reduced their need to exert themselves as strenuously. And today, one farmer can sit in an air-conditioned tractor outfitted with GPS navigation, cellular telephone, and more, and work several hundreds – if not thousands – of acres, and not even break a sweat. Previously, that was unimaginable. Now, it’s commonplace.

Given that our lifestyles have been significantly changed because of mechanization & technology, it should also be understood that

KFC & Coke with the New York Yankees! Honestly?

In an earlier entry, I had opined about why someone might want to work for Huntsville Hospital. As I had also noted, a related search term that led to this blog – “Why do you want to work at Huntsville Hospital” – was my source of inspiration for that particular entry.

In this entry, what I would like to do is to further define some standards and terms used to describe honesty, and then ask some critical questions about behavior those terms may describe.

Doubtless, there are numerous terms that can be used to describe one’s particular ability to tell truth. Among them are honesty, veracity, forthrightness (I really like that one), candor, accuracy, fidelity, constancy, certainty, factual, actuality, original, reality, verity, veracity, indisputable, uprightness, candid, and more.

And yet, for all the words that we use to describe truth, the question often remains whether we are truthful when we are not always forthcoming with ALL information.

For example, is it absolutely necessary to give every minute detail of every event in order to be truthful?

To answer that question, let’s consider the question “Which Major League Baseball team has won the most World Series?”

Perhaps the most straightforward answer would be

USDA: Eggs have Less Cholesterol, More Vitamin D than We Thought

Seems the USDA has “egg on their face.” Maybe it should be in their bellies instead?

First, eggs were bad.

Now, they’re good.

Then coffee was evil.

Now, it’s not.

Next was chocolate.

Too bad… seems now, it’s A-OK!

And for goodness sake! Do NOT under ANY circumstances drink wine, liquor or beer!

But now, it’s okay to have a few drinks.

And heaven help us all… the beef! Where’s the beef!?! You’re surely gonna’ DIE!

Well… maybe not as quickly as we once thought. Beef’s okay.

My friends, beware “Schizophrenic Science”! Particularly dietary-related science!

Remember the “Twinkie Diet“!

Nutrition Professor’s “Twinkie diet” shows promise

‘As a healthcare professional licensed in…’

Yeah, that’s how blowhards might start writing this, but I’m gonna’ shoot it to you straight, no chaser… even though I am a licensed healthcare professional.

Here’s the “scoop” – which perhaps should be a scoop of ice cream. For 10 weeks, Mark D. Haub, Associate Professor, and Assistant Department Head of Human Nutrition at Kansas State University, consumed less than 1800 calories daily, and lost 27 pounds.

His body fat decreased from

Warning: Don’t Drink Diet Coke

Once, it was “don’t drink the water.” Now, that would seem much better by comparison. At least “Montezuma’s Revenge” is a temporary ailment, and disappears on its own!

Coca-Cola began putting the “sugar substitute” aspartame in Diet Coke in 1982. According to the Department of Health and Human Services, aspartame accounts for over 75 percent of the adverse reactions to food additives reported to the FDA. Many of these reactions are very serious including seizures and death.

In 1999, the newspaper “Independent on Sunday” discovered that

Ever feel like cattle in a feedlot? High Fructose Corn Syrup works wonders!

Researchers at Princeton University have discovered what farmers have known for many years.

Corn will make you fat.

Corn chips, tortillas, corn meal, grits, hominy, raw corn, corn on the cob, creamed corn, sweet corn, pop corn… there are a veritable host of corn food products.

“But I don’t eat corn!,” you may say.

Sure you do.

Just read the ingredients labels of the foods you purchase.

Many, if not most, foods contain “High Fructose Corn Syrup,” which can be found in most unlikely of foods.

Ingredients are listed in order of concentration, from highest to lowest. Often, High Fructose Corn Syrup is