The UK's Peak Oil Discussion Forum & Community
https://forum.powerswitch.org.uk/
?How unsurprisingly depressing.clv101 wrote:Whole film available here: http://www.youtube.com/watch?v=pVkieJ_Wj64
Depends how hungry you areRenewableCandy wrote:Wot, even the last shot
We are the walking dead. We just don't know it yet.emordnilap wrote:How unsurprisingly depressing.clv101 wrote:Whole film available here: http://www.youtube.com/watch?v=pVkieJ_Wj64
(1)
more wheatThat does not mean burgers are OK. "The play I'm making is not sugar per se, the play I'm making is insulin," he says. Foodstuffs that raise insulin levels in the body too high are the problem. He blames insulin for 75% to 80% of all obesity. Insulin is the hormone, he says, which causes energy to be stored in fat cells. Sugar energy is the most egregious of those, but there are three other categories: trans fats (which are on the way out), alcohol (which children do not drink) and dietary amino acids.
These amino acids are found in corn-fed American beef. "In grass-fed beef, like in Argentina, there are no problems," he said. "And that's why the Argentinians are doing fine. The Argentinians have a meat-based diet … I love their meat. It is red, it's not marbled, it's a little tougher to cut but it's very tasty. And it's grass-fed. That's what cows are supposed to eat – grass.
"We [in the US] feed them corn and the reason is twofold – one, we don't have enough land and, two, when you feed them corn they fatten up. It usually takes 18 months to get a cow from birth to slaughter. Today it takes six weeks and you get all that marbling in the meat. That's muscle insulin resistance. That animal has the same disease we do, it's just that we slaughter them before they get sick."
Ouch!, we have been told for years that tough meat is bad (as it needs more effort to make it palatable), and marbling means tender and flavoursome meat. The problem then is, the supermarkets source only products that sell, will customers buy tough meat?The protein unique to wheat, gliadin, a component of gluten proteins, is odd in that it is degraded in the human gastrointestinal tract to polypeptides (small proteins) that have the ability to cross into the brain and bind to morphine receptors. These polypeptides have been labeled gluteomorphin or exorphins (exogenous morphine-like compounds) by National Institutes of Health researchers. Wheat exorphins cause a subtle euphoria in some people. This may be part of the reason wheat products increase appetite and cause addiction-like behaviors in susceptible people. It also explains why a drug company has made application to the FDA for the drug naltrexone, an oral opiate-blocking drug ordinarily used to keep heroine addicts drug-free, for weight loss. Block the brain morphine receptor and weight loss (about 22 pounds over 6 months) results. But there’s only one food that yields substantial morphine-like compounds: yes, wheat.
And the modern varieties of wheat, forcibly evolved for unnaturally high gluten content.biffvernon wrote:It's the Chorleywood Process that gives wheat a bad name.