[Sca-cooks] world's healthiest foods site

[Bill Fisher]

The site looks interesting - I bookmarked it for future perusal.

I read over the "best types of carbs question." Pretty standard answer.

Beets ARE actually good for non-diabetics.   My mother was visiting 
for my birthday this past week, as well as my older sister, both of them
are diabetic and glued to their glucometers on a daily basis.  

I've gone hungry from some feasts in the past because I either cooked
them and forgot to eat (which I remedied afterwards at a restaraunt) or
the feast just didn't appeal to me.   It is usually the former and not the 
latter as I have realized I have only been at weekend events to cook
in the past two years.  (I have to remedy that now that I am in the 
Atlanta area)  And I do hope to do some cookin in the area, but I am
not hell bent on it.

There are some things I will just not eat, regardless of how they
are prepared.  And I ask exactly what something is before I eat 
it.

A lot of the new world ingredients are better for you than the old 
world ones, and the more obscure ones are becoming more 
available lately, even up north.

I'm not sure what to make of Publix's "obscure south american 
starch root vegetable of the week" push they are doing in my 
local store.  I have this urge to try new things, but I also don't 
like really starchy foods anymore.


Cadoc



On Thu, 30 Sep 2004 16:49:40 -0400, kingstaste at mindspring.com
<kingstaste at mindspring.com> wrote:
> Jadwiga Zajaczkowa, Knowledge Pika, screv:
> 
> Hm... interesting site:
> http://www.whfoods.com/index.html
> 
> 
>         Yeah, if only they weren't featuring beets this month :p
>         It looks a bit trendy to me, although I didn't surf through it much.
>         One of the things that I am finding to be true on more and more things is
> that each individual has to find their own perfect diet plan, and then it is
> their diet.  Not being 'on a diet', just determining what their perfect
> intake is.  Different foods, amounts, preparation methods, timing,
> everything.  Sites and diet fads and programs that promote the be-all and
> end-all plan for everyone just seem entirely too general to be much use.  To
> me anyway.  I guess anything that helps get people more interested in what
> they are eating is helpful.  I am trying to convince someone right now that
> there is more to food than just filling the body up a requisite number of
> times in a day, that the food you put inside you creates your overall health
> picture.  Feed yourself crap, you'll feel crappy.  Feed yourself well, you
> will feel well.  Figuring out what 'well' constitutes is the $64,000.
> question, of course, but it really does make a difference.
>         It's interesting to me that with the changes I've made in the foods I'm
> eating has led me away from period foods, and landed me squarely in New
> World ingredients.  I've noticed that the last several events when I
> unpacked my cooler to eat, I've had tomatoes, corn, blue corn chips,
> avacados, turkey, and many other non-period things. (No wheat, soy, dairy,
> beef, nitrites, etc.) I've taken to paying for feast or not, depending on
> seating arrangements, but always taking my own complete meal.  Sometimes I
> can eat a few things from feast, sometimes not.  I will taste something if
> it is important - like someone I know has cooked it and wants my opinion.  I
> am sad to say that on more than one occasion my cooler provided a better
> meal than what was being served - it got kind of funny at a recent feast
> when folks were searching me out (I was sitting outside) to find out what
> I'd brought.  I know a medieval diet is healthier than a 21st century
> Standard American Diet, although I'd have problems in a wheat-heavy
> environment.  Somewhere they ate a lot of millet and rice, I'd be fine :)
>         I suppose where I'm going with all this is that 'healthy foods' is an
> incredibly relative term.
> :)
> Christianna - on a rant
> 
> 
> 
> 
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>