<![CDATA[Zeroing In On Health - The Forum! - All Forums]]> http://forum.zeroinginonhealth.com/ Fri, 18 May 2012 22:10:40 +0000 MyBB <![CDATA[Carb Eaters Say the Funniest Things]]> http://forum.zeroinginonhealth.com/showthread.php?tid=3614 Thu, 17 May 2012 10:13:31 +0000 http://forum.zeroinginonhealth.com/showthread.php?tid=3614
"Hey, Sam, you ought to go to the H'fords grocery store - they have those rotisserie chickens on sale for $1.99!"

"Wow, I love those! I'm definitely going to pick one up. The best thing is that you can get three meals out of one chicken."

"I do that, too, for my husband and I. We make dinner the first night with slices of chicken, then I cut up some for sandwiches the next day, and then we have the rest in a stir fry or I make soup."

*****************************************************

Three meals for 2 people from one tiny chicken? I can eat an entire bird in one sitting AND dip the white meat in melted butter.

I was laughing a long time over that one! Lol rofl]]>
"Hey, Sam, you ought to go to the H'fords grocery store - they have those rotisserie chickens on sale for $1.99!"

"Wow, I love those! I'm definitely going to pick one up. The best thing is that you can get three meals out of one chicken."

"I do that, too, for my husband and I. We make dinner the first night with slices of chicken, then I cut up some for sandwiches the next day, and then we have the rest in a stir fry or I make soup."

*****************************************************

Three meals for 2 people from one tiny chicken? I can eat an entire bird in one sitting AND dip the white meat in melted butter.

I was laughing a long time over that one! Lol rofl]]> <![CDATA[New (to me) Method of Making Burgers]]> http://forum.zeroinginonhealth.com/showthread.php?tid=3613 Wed, 16 May 2012 10:35:06 +0000 http://forum.zeroinginonhealth.com/showthread.php?tid=3613
The texture and taste is very good. Different from regular hamburger and very filling.

I've been grilling a bunch of patties at one time and then reheating them in my cast iron skillet in the oven on broil. Tastes really good!

Sharon]]>
The texture and taste is very good. Different from regular hamburger and very filling.

I've been grilling a bunch of patties at one time and then reheating them in my cast iron skillet in the oven on broil. Tastes really good!

Sharon]]> <![CDATA[Fox's Journal]]> http://forum.zeroinginonhealth.com/showthread.php?tid=3612 Thu, 10 May 2012 12:26:35 +0000 http://forum.zeroinginonhealth.com/showthread.php?tid=3612 <![CDATA[DavidP]]> http://forum.zeroinginonhealth.com/showthread.php?tid=3610 Wed, 09 May 2012 09:31:52 +0000 http://forum.zeroinginonhealth.com/showthread.php?tid=3610 <![CDATA[Chicken "noodle" soup with pictures]]> http://forum.zeroinginonhealth.com/showthread.php?tid=3609 Tue, 08 May 2012 16:02:10 +0000 http://forum.zeroinginonhealth.com/showthread.php?tid=3609 Tilla’s Chicken Noodle Soup
Sometimes I just like chicken soup because, well, I do!
It reminds me of home and it has a really comforting element to it.
This is my Zero Carb version. I hope you like it too.
[Image: 084.jpg]
Ingredients:
One whole chicken cut into pieces
10 green cardamom pods
10-15 black peppercorns
8-10 cloves
2 bay leaves
½ cinnamon stick
Salt
one brown onion (Do not peel or chop the onion. You won’t be eating it!)

4 eggs

Prepare the noodles:
Beat 2 of the eggs until light and fluffy.

Add a small amount of ghee to the frying pan (or none if your pan is non stick) and make a little egg only pancake. Repeat with the other 2 eggs. Allow the 2 little pancakes to cool.
[Image: 089.jpg]
Roll them and slice them. These are your noodles! Put in fridge until ready to use.
[Image: 090.jpg]


Soup:
Bring a large pot of water to the boil. When it is rollicking along, plunge the chicken pieces into the boiling water. Stir for about 2 minutes.
You will notice lots of “ chickeny” bits and pieces in the water, turning it cloudy. This is what causes scum to form in soup.
[Image: 095-1.jpg]
Remove the chicken pieces from the pot and refresh them under cool running water.
Discard that water and put a fresh pot of water on to boil.

Add all the salt and spices, including the onion..and all the chicken pieces.
Allow to come to the boil, then reduce heat and simmer for 2 - 2.5 hours.
The brown onion imparts a lovely colour to the soup during this time.
After a couple of hours, strain the soup to remove chicken pieces, spices and onion.
Remove meat from the chicken pieces and return this meat to the soup pot. Add the pre made egg noodles to your bowl and pour soup over. Season with salt if necessary.
Technically, that is it. I often rub a small sprig of dill in my hands to release the aromatic oils and then throw it into the pot. I like the dill because it reminds me of Europe! I like the spices because they remind me of India!
You don’t have to eat the dill but it does add a lovely flavour !
[Image: 099.jpg]
( Sometimes cooked chicken fat can taste funny after a day or so, to remedy this put the soup in the fridge for a few hours. The fat on the top can then be spooned off).
This soup makes a delightful first course before a steak or fish.]]> Tilla’s Chicken Noodle Soup
Sometimes I just like chicken soup because, well, I do!
It reminds me of home and it has a really comforting element to it.
This is my Zero Carb version. I hope you like it too.
[Image: 084.jpg]
Ingredients:
One whole chicken cut into pieces
10 green cardamom pods
10-15 black peppercorns
8-10 cloves
2 bay leaves
½ cinnamon stick
Salt
one brown onion (Do not peel or chop the onion. You won’t be eating it!)

4 eggs

Prepare the noodles:
Beat 2 of the eggs until light and fluffy.

Add a small amount of ghee to the frying pan (or none if your pan is non stick) and make a little egg only pancake. Repeat with the other 2 eggs. Allow the 2 little pancakes to cool.
[Image: 089.jpg]
Roll them and slice them. These are your noodles! Put in fridge until ready to use.
[Image: 090.jpg]


Soup:
Bring a large pot of water to the boil. When it is rollicking along, plunge the chicken pieces into the boiling water. Stir for about 2 minutes.
You will notice lots of “ chickeny” bits and pieces in the water, turning it cloudy. This is what causes scum to form in soup.
[Image: 095-1.jpg]
Remove the chicken pieces from the pot and refresh them under cool running water.
Discard that water and put a fresh pot of water on to boil.

Add all the salt and spices, including the onion..and all the chicken pieces.
Allow to come to the boil, then reduce heat and simmer for 2 - 2.5 hours.
The brown onion imparts a lovely colour to the soup during this time.
After a couple of hours, strain the soup to remove chicken pieces, spices and onion.
Remove meat from the chicken pieces and return this meat to the soup pot. Add the pre made egg noodles to your bowl and pour soup over. Season with salt if necessary.
Technically, that is it. I often rub a small sprig of dill in my hands to release the aromatic oils and then throw it into the pot. I like the dill because it reminds me of Europe! I like the spices because they remind me of India!
You don’t have to eat the dill but it does add a lovely flavour !
[Image: 099.jpg]
( Sometimes cooked chicken fat can taste funny after a day or so, to remedy this put the soup in the fridge for a few hours. The fat on the top can then be spooned off).
This soup makes a delightful first course before a steak or fish.]]> <![CDATA[Chicken "noodle" soup with pictures]]> http://forum.zeroinginonhealth.com/showthread.php?tid=3608 Tue, 08 May 2012 15:55:17 +0000 http://forum.zeroinginonhealth.com/showthread.php?tid=3608 Tilla’s Chicken Noodle Soup
Sometimes I just like chicken soup because, well, I do!
It reminds me of home and it has a really comforting element to it.
This is my Zero Carb version. I hope you like it too.
[Image: 084.jpg]
Ingredients:
One whole chicken cut into pieces
10 green cardamom pods
10-15 black peppercorns
8-10 cloves
2 bay leaves
½ cinnamon stick
Salt
one brown onion (Do not peel or chop the onion. You won’t be eating it!)

4 eggs

Prepare the noodles:
Beat 2 of the eggs until light and fluffy.

Add a small amount of ghee to the frying pan (or none if your pan is non stick) and make a little egg only pancake. Repeat with the other 2 eggs. Allow the 2 little pancakes to cool.
[Image: 089.jpg]
Roll them and slice them. These are your noodles! Put in fridge until ready to use.
[Image: 090.jpg]


Soup:
Bring a large pot of water to the boil. When it is rollicking along, plunge the chicken pieces into the boiling water. Stir for about 2 minutes.
You will notice lots of “ chickeny” bits and pieces in the water, turning it cloudy. This is what causes scum to form in soup.
[Image: 095-1.jpg]
Remove the chicken pieces from the pot and refresh them under cool running water.
Discard that water and put a fresh pot of water on to boil.

Add all the salt and spices, including the onion..and all the chicken pieces.
Allow to come to the boil, then reduce heat and simmer for 2 - 2.5 hours.
The brown onion imparts a lovely colour to the soup during this time.
After a couple of hours, strain the soup to remove chicken pieces, spices and onion.
Remove meat from the chicken pieces and return this meat to the soup pot. Add the pre made egg noodles to your bowl and pour soup over. Season with salt if necessary.
Technically, that is it. I often rub a small sprig of dill in my hands to release the aromatic oils and then throw it into the pot. I like the dill because it reminds me of Europe! I like the spices because they remind me of India!
You don’t have to eat the dill but it does add a lovely flavour !
[Image: 099.jpg]
( Sometimes cooked chicken fat can taste funny after a day or so, to remedy this put the soup in the fridge for a few hours. The fat on the top can then be spooned off).
This soup makes a delightful first course before a steak or fish.]]> Tilla’s Chicken Noodle Soup
Sometimes I just like chicken soup because, well, I do!
It reminds me of home and it has a really comforting element to it.
This is my Zero Carb version. I hope you like it too.
[Image: 084.jpg]
Ingredients:
One whole chicken cut into pieces
10 green cardamom pods
10-15 black peppercorns
8-10 cloves
2 bay leaves
½ cinnamon stick
Salt
one brown onion (Do not peel or chop the onion. You won’t be eating it!)

4 eggs

Prepare the noodles:
Beat 2 of the eggs until light and fluffy.

Add a small amount of ghee to the frying pan (or none if your pan is non stick) and make a little egg only pancake. Repeat with the other 2 eggs. Allow the 2 little pancakes to cool.
[Image: 089.jpg]
Roll them and slice them. These are your noodles! Put in fridge until ready to use.
[Image: 090.jpg]


Soup:
Bring a large pot of water to the boil. When it is rollicking along, plunge the chicken pieces into the boiling water. Stir for about 2 minutes.
You will notice lots of “ chickeny” bits and pieces in the water, turning it cloudy. This is what causes scum to form in soup.
[Image: 095-1.jpg]
Remove the chicken pieces from the pot and refresh them under cool running water.
Discard that water and put a fresh pot of water on to boil.

Add all the salt and spices, including the onion..and all the chicken pieces.
Allow to come to the boil, then reduce heat and simmer for 2 - 2.5 hours.
The brown onion imparts a lovely colour to the soup during this time.
After a couple of hours, strain the soup to remove chicken pieces, spices and onion.
Remove meat from the chicken pieces and return this meat to the soup pot. Add the pre made egg noodles to your bowl and pour soup over. Season with salt if necessary.
Technically, that is it. I often rub a small sprig of dill in my hands to release the aromatic oils and then throw it into the pot. I like the dill because it reminds me of Europe! I like the spices because they remind me of India!
You don’t have to eat the dill but it does add a lovely flavour !
[Image: 099.jpg]
( Sometimes cooked chicken fat can taste funny after a day or so, to remedy this put the soup in the fridge for a few hours. The fat on the top can then be spooned off).
This soup makes a delightful first course before a steak or fish.]]> <![CDATA[ChrisNorton!]]> http://forum.zeroinginonhealth.com/showthread.php?tid=3603 Wed, 18 Apr 2012 20:58:12 +0000 http://forum.zeroinginonhealth.com/showthread.php?tid=3603 this was shown to me today, I didn't know whether to laugh or cry. I absolutely loved anything this guy wrote for the past three years. Heck, he's featured prominently in our "Best Things" thread. But alas, the all-meat regime was too much for him because he got cold. These young guys just can't hack it for whatever reason, but that's okay. Lol

Chris, I have nothing but love for you. I feel bad that you had to take these measures, but as I say to everyone who leaves our family, you're always welcome to return. I hope the yams or whatever work for you to improve your situation and if there is anything I can do for you, don't hesitate!]]> this was shown to me today, I didn't know whether to laugh or cry. I absolutely loved anything this guy wrote for the past three years. Heck, he's featured prominently in our "Best Things" thread. But alas, the all-meat regime was too much for him because he got cold. These young guys just can't hack it for whatever reason, but that's okay. Lol

Chris, I have nothing but love for you. I feel bad that you had to take these measures, but as I say to everyone who leaves our family, you're always welcome to return. I hope the yams or whatever work for you to improve your situation and if there is anything I can do for you, don't hesitate!]]> <![CDATA[Davy Jones]]> http://forum.zeroinginonhealth.com/showthread.php?tid=3598 Thu, 05 Apr 2012 21:15:00 +0000 http://forum.zeroinginonhealth.com/showthread.php?tid=3598

http://wonderwall.msn.com/music/autopsy-...5202.story]]>

http://wonderwall.msn.com/music/autopsy-...5202.story]]> <![CDATA[Cancer and LDL Cholesterol]]> http://forum.zeroinginonhealth.com/showthread.php?tid=3595 Wed, 28 Mar 2012 10:08:11 +0000 http://forum.zeroinginonhealth.com/showthread.php?tid=3595 an article where it appears some are getting the idea that LDL isn't the villain we've been told it was all these years.

Quote:Although there is agreement that low LDL-cholesterol levels are evident at the time of cancer diagnosis, Lavigne said there is considerable debate about the interpretation of the data, particularly as it relates to timing. The "reverse-causality" hypothesis suggests that depressed LDL-cholesterol levels are the result of subclinical cancer, whereas the "forward-causality" hypothesis states that depressed LDL cholesterol is a precursor to disease.
]]> an article where it appears some are getting the idea that LDL isn't the villain we've been told it was all these years.

Quote:Although there is agreement that low LDL-cholesterol levels are evident at the time of cancer diagnosis, Lavigne said there is considerable debate about the interpretation of the data, particularly as it relates to timing. The "reverse-causality" hypothesis suggests that depressed LDL-cholesterol levels are the result of subclinical cancer, whereas the "forward-causality" hypothesis states that depressed LDL cholesterol is a precursor to disease.
]]> <![CDATA[The oiling of America]]> http://forum.zeroinginonhealth.com/showthread.php?tid=3593 Wed, 21 Mar 2012 02:39:36 +0000 http://forum.zeroinginonhealth.com/showthread.php?tid=3593 http://www.youtube.com/watch?v=fvKdYUCUca8]]> http://www.youtube.com/watch?v=fvKdYUCUca8]]> <![CDATA[Carbs cause damaging free radicals]]> http://forum.zeroinginonhealth.com/showthread.php?tid=3592 Sun, 18 Mar 2012 05:06:09 +0000 http://forum.zeroinginonhealth.com/showthread.php?tid=3592
Here's the relevant quote from the conclusions of a study I found:
"In the present study, we showed that chronic exposure of aortic smooth muscle cells and endothelial cells to a high glucose level induced a significant increase in free radical production, as evaluated by ESR spectroscopy."

http://diabetes.diabetesjournals.org/con...9.abstract]]>
Here's the relevant quote from the conclusions of a study I found:
"In the present study, we showed that chronic exposure of aortic smooth muscle cells and endothelial cells to a high glucose level induced a significant increase in free radical production, as evaluated by ESR spectroscopy."

http://diabetes.diabetesjournals.org/con...9.abstract]]> <![CDATA[Rick's Journal]]> http://forum.zeroinginonhealth.com/showthread.php?tid=3589 Thu, 01 Mar 2012 22:01:32 +0000 http://forum.zeroinginonhealth.com/showthread.php?tid=3589 ]]> ]]> <![CDATA[Stumbling on Happiness]]> http://forum.zeroinginonhealth.com/showthread.php?tid=3584 Fri, 17 Feb 2012 00:05:42 +0000 http://forum.zeroinginonhealth.com/showthread.php?tid=3584
If so did you like it?]]>
If so did you like it?]]> <![CDATA[Danny's Journal]]> http://forum.zeroinginonhealth.com/showthread.php?tid=3581 Mon, 13 Feb 2012 19:37:33 +0000 http://forum.zeroinginonhealth.com/showthread.php?tid=3581 <![CDATA[Isaac's Journal]]> http://forum.zeroinginonhealth.com/showthread.php?tid=3579 Sat, 11 Feb 2012 01:33:39 +0000 http://forum.zeroinginonhealth.com/showthread.php?tid=3579
Lee and James lives in Chicago so hopefully when I visit this summer, I can meet Isaac as well.]]>
Lee and James lives in Chicago so hopefully when I visit this summer, I can meet Isaac as well.]]> <![CDATA[Karn's Journal]]> http://forum.zeroinginonhealth.com/showthread.php?tid=3576 Sat, 04 Feb 2012 14:07:36 +0000 http://forum.zeroinginonhealth.com/showthread.php?tid=3576 <![CDATA[Richard's Pictures - Then and Now]]> http://forum.zeroinginonhealth.com/showthread.php?tid=3573 Fri, 03 Feb 2012 02:26:00 +0000 http://forum.zeroinginonhealth.com/showthread.php?tid=3573 These photos are not for the faint hearted. I'm not wearing a shirt. I'm fat and that's the way it is. If you don't want to know what I look(ed) like, don't go any further.

Then:
These first pictures are from November 2010.
[Image: cameraphotos112010006.jpg]
[Image: cameraphotos112010006.jpg]
[Image: cameraphotos112010006.jpg]

Original forum photo:
[Image: phonepicts111061.jpg]

Now:
The pictures are from 1-28-12.
[Image: richard012012001.jpg]
[Image: richard012012002.jpg]
[Image: richard012012003.jpg]

Now:
This picture was taken on 1-28-12. I got the pants in January 2011. At that time they fit nicely. They don't anymore. Notice I have both hands inside the waistband holding them out. Be grateful I didn't take the picture without a shirt.
[Image: richard012012006.jpg]

Current forum photo:
[Image: richard012012007.jpg]]]> These photos are not for the faint hearted. I'm not wearing a shirt. I'm fat and that's the way it is. If you don't want to know what I look(ed) like, don't go any further.

Then:
These first pictures are from November 2010.
[Image: cameraphotos112010006.jpg]
[Image: cameraphotos112010006.jpg]
[Image: cameraphotos112010006.jpg]

Original forum photo:
[Image: phonepicts111061.jpg]

Now:
The pictures are from 1-28-12.
[Image: richard012012001.jpg]
[Image: richard012012002.jpg]
[Image: richard012012003.jpg]

Now:
This picture was taken on 1-28-12. I got the pants in January 2011. At that time they fit nicely. They don't anymore. Notice I have both hands inside the waistband holding them out. Be grateful I didn't take the picture without a shirt.
[Image: richard012012006.jpg]

Current forum photo:
[Image: richard012012007.jpg]]]> <![CDATA[The Art and Science of Low Carbohydrate Living]]> http://forum.zeroinginonhealth.com/showthread.php?tid=3566 Fri, 13 Jan 2012 19:35:13 +0000 http://forum.zeroinginonhealth.com/showthread.php?tid=3566
I just finished it and it is actually really good. They are not against zero carbs, accept that zero or almost zero carbs may be necessary for those with broken metabolism for the rest of their lives, and talk extensively about Steffanson, the Inuit and pemmican. They write about 20g carbs a day as though it were completely normal and promote 80% fat diets. Carbs are totally optional. This is good stuff for a mainstream low-carb book. It is also not a diet book, but a popular science book. Highly recommended.]]>
I just finished it and it is actually really good. They are not against zero carbs, accept that zero or almost zero carbs may be necessary for those with broken metabolism for the rest of their lives, and talk extensively about Steffanson, the Inuit and pemmican. They write about 20g carbs a day as though it were completely normal and promote 80% fat diets. Carbs are totally optional. This is good stuff for a mainstream low-carb book. It is also not a diet book, but a popular science book. Highly recommended.]]> <![CDATA[Renee's Journal]]> http://forum.zeroinginonhealth.com/showthread.php?tid=3565 Fri, 13 Jan 2012 18:51:47 +0000 http://forum.zeroinginonhealth.com/showthread.php?tid=3565 <![CDATA[Michelle H's Journal]]> http://forum.zeroinginonhealth.com/showthread.php?tid=3562 Mon, 09 Jan 2012 21:35:27 +0000 http://forum.zeroinginonhealth.com/showthread.php?tid=3562