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spot;1517617 wrote: The salami I'm talking about are artisan farm produce imported from Italy, made from locally farmed pork, salt, pepper, herbs, spices and wine. I'm unacquainted with the term "lunchmeat" but I doubt it bears much resemblance.You're a vegetarian, aren't you?

The whole point of an Italian artisan salame is it has no chemical preservatives, it came into being at least two thousand years ago because it would remain edible for six months, unlike a dead pig. It's not industrial waste, it's food.

Today's lunch is sprats and mustard fried in butter.

spot;1517628 wrote: The whole point of an Italian artisan salame is it has no chemical preservatives, it came into being at least two thousand years ago because it would remain edible for six months, unlike a dead pig. It's not industrial waste, it's food.

Today's lunch is sprats and mustard fried in butter.




Ahso!;1517626 wrote: You're a vegetarian, aren't you?


It would appear not.

spot;1517628 wrote: The whole point of an Italian artisan salame is it has no chemical preservatives, it came into being at least two thousand years ago because it would remain edible for six months, unlike a dead pig. It's not industrial waste, it's food.

Today's lunch is sprats and mustard fried in butter.Can you say 'seafood' and 'saturated fat'?

LarsMac;1517632 wrote: It would appear not.He likes to play games.

Ahso!;1517626 wrote: You're a vegetarian, aren't you?


I shall attempt to explain.

The food industry doesn't provide the range of food I'd consider ethical. Ethical food is derived from mono-cellular life, not multi-cellular life. As far as I'm concerned, eating grain is no less unethical than eating pigs, primates or new-born humans. A sheaf of wheat is not much different to the farmer who grew it, biologically speaking.

While proper ethical food is unavailable, I'll eat what I can find in a shop.

Fasting Blood Glucose resembling the 20th century world record for running the mile.

I tried eating kale yesterday. How does anyone do that!

Attached files

I love kale.

Kale makes a nice addition to a salad of greens. If you like a salad of greens.

LarsMac;1517651 wrote: Kale makes a nice addition to a salad of greens. If you like a salad of greens.


I may turn green at this rate. Lunch consisted of half a cucumber roughly chopped, half a fennel bulb ditto, a scattering of german sausage, chilli sauce and sour cream. Cold, not cooked. To be eaten at fridge temperature. It's not natural.

spot;1517639 wrote: I shall attempt to explain.

The food industry doesn't provide the range of food I'd consider ethical. Ethical food is derived from mono-cellular life, not multi-cellular life. As far as I'm concerned, eating grain is no less unethical than eating pigs, primates or new-born humans. A sheaf of wheat is not much different to the farmer who grew it, biologically speaking.

While proper ethical food is unavailable, I'll eat what I can find in a shop.


Well, here ya go. your dietary predicament may soon be resolved:

Scientists figure out how to recycle astronauts' feces into edible goo

I'm not entirely convinced. That's quite like drinking milk. The world has hundreds of millions of unethically domesticated dairy cattle providing milk for commercial gain. Admittedly the astronauts would exist regardless of their food-generating capability but it's still not an algae farm.

Besides, did Andy Weir not already popularize that plot in The Martian?

spot;1517658 wrote: I'm not entirely convinced. That's quite like drinking milk. The world has hundreds of millions of unethically domesticated dairy cattle providing milk for commercial gain. Admittedly the astronauts would exist regardless of their food-generating capability but it's still not an algae farm.

Besides, did Andy Weir not already popularize that plot in The Martian?


I believe he was growing potatoes, using his own output as fertilizer. A bit different, but I reckon the overall concept is the same.

This waking blood glucose thing is still headed in the right direction, it was 5.2 mmol/L (94 mg/dl) today. My 3-week weight is on track, 12lb down. Parsnip soup for lunch.

I've reformatted the tables from the "International Tables of Glycemic Index and Glycemic Load Values: 2008" at International Tables of Glycemic Index and Glycemic Load Values: 2008 | Diabetes Care. The tables carry a Glycemic Index and Glycemic Load "of over 2,480 individual food items" but the table is a PDF so it can't be manipulated. All I've done is shifted it to a spreadsheet (.csv format) and added a column for "Net carbohydrates(g) / GL(g)" to sort by the efficiency of the GL. The revision is now permanently available at if anyone wants it. The more formatted libreoffice .ods file is attached.

Attached files food1f.ods (253.7 KB) 

Excellent!

It seems that Apple, Fitbit, and Google are interested in the needle free glucose monitors mentioned earlier. You may find this article to be interesting. link

That's something I'd not heard of, it's interesting. I'll ask Dexcom what their current price is for continuous monitoring and then I'll see what the launch price from Fitbit is.

spot;1517639 wrote: I shall attempt to explain.

The food industry doesn't provide the range of food I'd consider ethical. Ethical food is derived from mono-cellular life, not multi-cellular life. As far as I'm concerned, eating grain is no less unethical than eating pigs, primates or new-born humans. A sheaf of wheat is not much different to the farmer who grew it, biologically speaking.

While proper ethical food is unavailable, I'll eat what I can find in a shop.


From today's WikiTribune :-

https://www.wikitribune.com/story/2017/ ... 400ec60fc2

And not before time either.

I don't know what blood pressure is good or bad except 120 over 80 is considered nominal. My meter, as used for the first time because it arrived a half hour ago, says 109 over 65. I assume that's acceptable since I'm still capable of walking.

Oh... fasting blood glucose this morning, 4.7 mmol/L (84 mg/dl). Given the room was frigid, that might be the meter playing up. Or maybe it's right, I've no idea.

And I just ate a cheese omelette into which I unaccountably failed to chop a spring onion.

Attached files

spot;1517746 wrote: I don't know what blood pressure is good or bad except 120 over 80 is considered nominal. My meter, as used for the first time because it arrived a half hour ago, says 109 over 65. I assume that's acceptable since I'm still capable of walking.

Oh... fasting blood glucose this morning, 4.7 mmol/L (84 mg/dl). Given the room was frigid, that might be the meter playing up. Or maybe it's right, I've no idea.

And I just ate a cheese omelette into which I unaccountably failed to chop a spring onion.


It must run in the family, that's pretty much where my BP sits. The only time a medic has been concerned was when the distance between the two dropped.

Averaging under a thousand calories might be considered overdoing it - that much of a crash diet will almost certainly force the body into a starvation response and a consequential bounce back when the famine ends.

The main thing is to develop a diet that is sustainable over the long term. And manage calorie intake according to activity.

And don't forget to give yourself a little treat, every now and again.

Bryn Mawr;1517747 wrote: Averaging under a thousand calories might be considered overdoing it - that much of a crash diet will almost certainly force the body into a starvation response and a consequential bounce back when the famine ends.


I have it in mind. Firstly I'm never dropping below 15g/day sugars, so there's a carbohydrate drip on tap. Secondly my £20 ketone meter - admittedly it's not here yet but I ordered it - will warn me if I go past 3mmol/L at which case I'll relax to 50g/day sugars and 1400 calories for a week, at which point I should stop producing ketones but not get heavier. The Wikipedia article is helpful - https://en.wikipedia.org/wiki/Starvation_response

I do have a significant weight of fat to burn before I stop.



LarsMac;1517750 wrote: The main thing is to develop a diet that is sustainable over the long term. And manage calorie intake according to activity.

And don't forget to give yourself a little treat, every now and again.


I think this has to be two-stage. Firstly I have to reach a target BMI nearer to 20. Then I need to stay there. I think the diets for each step are necessarily different.

AnneBoleyn;1517433 wrote: You're either diabetic or you are not, and you are. Doesn't matter anymore how you think you got there; besides, you are probably wrong. It's not easy to arrive at 9.1; a few months isn't long enough. What matters now is where you go from here. You can control it, but once you are diabetic it's chronic.


I now have a third HbA1C blood test result covering a 5 month span.

Using US measures, the first-ever test in January showed 9.1%, the second at the start of April was 5.8%, this late-June test is 4.9%. In Eurospeak that's 76, 40 and 30 mmol/L.

My BMI is down from 30 to 22 and I've been told to stop there rather than get fanatical, which is a bit of a relief.

She wants to see me at Christmas to check I'm behaving.

Good work.

spot;1519754 wrote: I now have a third HbA1C blood test result covering a 5 month span.

Using US measures, the first-ever test in January showed 9.1%, the second at the start of April was 5.8%, this late-June test is 4.9%. In Eurospeak that's 76, 40 and 30 mmol/L.

My BMI is down from 30 to 22 and I've been told to stop there rather than get fanatical, which is a bit of a relief.

She wants to see me at Christmas to check I'm behaving.


Congratulations, it appears to have worked and all of the pain has been worth it.