Being healthy

[John@DNA]

Some words for all those being healthy this year, green tea tastes like crap! :)

[albi0nfc]

Healthy ....... this evening having Beef chow mein egg fried rice "2" yes that was 2 portions of chips and indeed prawn crackers .

Healthy twoddle lol :cool:

[John@DNA]

Yeah I need a bacon and egg sarnie I reckon this morning to get rid of the taste of that healthy crap :)

[albi0nfc]

LOL nowt better than an English breakfast

[Woody67]

Can't beat a fry up on the week end lol

[charlie @ evvo.co.uk]

too right although after doing wii sports age thing last night im 79! :eek: :eek: :eek:

[Shamrockez]

I was 84 :o altho I was doing it whilst sat down on the sofa :lol:

I did it again a few days later and was 49 :D

[yellowbug]

I cant be healthy yet....we still have 3 boxes of 'christmas' biscuits, 2 selevtion boxes and countless boxes of chocolates to get through lol

[Pure]

Check out High fat diets like the anabolic diet, paleo/caveman diets...

Breakfast this morning was bacon and scrambled eggs... eggs with cream in and lots of cheese on top.

Over the last two years I've dropped weight on the diet... the bonus of it is its fat weight, not just stepping on the scales and comparing the difference. (And if you got time for other bonuses, its been a revelation for my energy levels throughout the day and dramatically improves my exzema and skin in general... amongst other things)

Sugar/Carbs are evil... Fat is your friend!

And Clipper Green Tea with Ginseng is actually pretty good. I drink it all the time and I believe it helps clear the system nicely.

[fabuleuse]

I second that about sugar being evil, the trouble is though, it's in pretty much everything! Even bloody bread has it in, so I now make my own.

I avoid sugar whenever possible, and at the moment I'm writing / compiling / taking photos for a cookbook about no-sugar cooking.

[Pure]

I second that about sugar being evil, the trouble is though, it's in pretty much everything! Even bloody bread has it in, so I now make my own.

I avoid sugar whenever possible, and at the moment I'm writing / compiling / taking photos for a cookbook about no-sugar cooking.

What do you make your bread with to get the sugar out?... The issue with sugar is that we are constantly hammered by the media that eating health means eating things like oats and complex carbohydrates and the "whole of the grain"... Doesn't matter what they are or where they come from the body still breaks it down into simple sugars to burn.

Bloody agony if you got a sweet tooth like me, but then again I go for one of the more modern concepts of the high fat diet and go high carb for a day at the weekend to get my fix of the sweet stuff.

[fabuleuse]

I usually use a recipe which is just granary flour, white flour, salt, yeast, water and some veg oil - it makes a nice loaf. Otherwise cheese and onion bread - no sugar in that. Well, no added sugar.

But as you said carbohydrates eventually turn into sugar, so even my bread will have sugars in it - I just limit myself to only having it occasionally, and not in huge amounts.

I don't think I ever had a sweet tooth, I'd always pick cheese and a gherkin over a cake or chocolate, but when I have to cook sweet things (dinner parties, or for presents etc) I tend to find other ways of sweetening, and even resort to artificial sweeteners if there's no other way!

[Pure]

...I tend to find other ways of sweetening, and even resort to artificial sweeteners if there's no other way!

Long live splenda!... Actually that can be just as bad for you. Apparently if you run a high carb diet taste of sweet stuff and not the actual sugar content has been shown to trigger the same insulin response in the body.

If you are really into no sugar principals you should check out things like insulin sensitivity and insulin resistance - its a real eye opener.

[fabuleuse]

There's all sorts of scare stories about artifical sweeteners, but I think you'd have to eat a ton of the stuff for it to have any real damage!

Splenda rocks! The first time I made a cake with it though, I used the same weight of it as I would have done for sugar, on the basis that 1tsp splenda = 1 tsp sugar. Biiiig mistake. Volume for volume it's the same, but by weight it's 10 times sweeter, so you should only use a tenth. Cake met bin pretty swiftly!

[Pure]

Splenda rocks! The first time I made a cake with it though, I used the same weight of it as I would have done for sugar, on the basis that 1tsp splenda = 1 tsp sugar.

I thought only I was the only one that did things like that... made a cheese cake toping that tasted so sweet I couldn't eat it!