United States Department of Agriculture just published a new report on a dietary assessment, essentially reflecting how we followed (or didn’t) their guidelines. This document covers the time period from 1970 to 2014, which closely approximates the time from adopting low-fat dietary advice to our days. Knowing how obesity and diabetes exploded over this time, it’s interesting to see whether we followed the advice or ate our way to diabetes against it.
You can find many variations of these crackers on the internet, as folks adapt it to their tastes. As far as low-carb eating goes, this is a pure beauty. They are:
- sugar-, wheat-, grain-, and gluten-free;
- rich in fiber, fat, and protein;
- lend itself perfectly to spread your butter on;
- fit in Paleo, Keto, and LCHF;
- crispy and chewy at the same time;
- very simple to make, as they require no specific appliances.
If you follow modern foodie trends, you are likely to be aware of what some consider “new fad” – bone broth. In my view, they couldn’t be farther from the truth. New? Fad? Come on, this is one of the most traditional dishes that grandmas all over the world made for kids that happened to catch the flu or cold. Warm, rich, ultimate comfort food, irreplaceable for the days when it’s cold and snowy outside – and, as many authoritative in the nutrition field sites claim, offering enormous health benefits.
As you may or may not know, in regards to weight loss for the last two months I am in a maintenance mode, as described in detail in the last chapters of The Time Machine Diet. Aside from occasional fasting days, mostly I eat by (not too strict) LCHF – Low Carb High Fat regimen. Generally, it’s a good idea not to let your body settle into a routine, and keep it guessing so to speak, by periodic changing the ways you eat.
Sometimes things that happen “up there” remain, at least for a time, largely abstract for most of us. Sometimes they are of immediate concern for us, as they touch on something significant, with which we deal on daily basis. And what can fit that description better than food?
In December of 2016, a group of almost 200 Canadian Physicians and Allied Health Care providers sent an open letter to Health Canada, urging to rework the dietary guidelines. The letter suggests making an emphasis on real food, on actual scientific evidence and, well, common sense. To illustrate just how far from common sense current recommendations are, let me quote from the letter:
Sad to say, but it probably is. Worse yet, it’s doing so while pretending to be your friend – the one you miss, wait for impatiently, and embrace when finally get to see. How treacherous. If you feel betrayed, you should – and not only by the snack, but first and foremost by a misleading nutritional advice
I believe this is a fitting time for this remarkably simple recipe. With all the elaborate holiday cooking, you will appreciate something that can be done quickly, easily and require virtually no cleanup. It’s also satisfying, easy to scale (cook for one or for 6 in the same time with the same effort) and extraordinary in its versatility.
Who doesn’t like an omelet?
Pulled pork. Is there any carnivore whose heart wouldn’t skip a beat? And, Hawaii? In the dead of the winter? Can it get any better? Yes, it can. You can make it right at home, in your run-of-the-mill slow cooker.