Dr Ovadia wrote an excellent book, "Stay Off My Operating Table." It was one of the books that pointed me in the right direction and his advice greatly improved my metabolic health. I owe him a debt of gratitude. It is good to see how passionate he is on the topic.
To paraphrase Dr Kay, when listening to health advice I like to look at the overall affect and presentation of the person giving the advice. It's clear who the healthier of the two is just by looking at them.
SQUIRRELS KEEP OUT
The average Chinese or Cuban feels more represented than the average American
Could you please cite a source? How much of that is toeing the party line so they don't get asked out for tea?
Based on recent events, I really don't know if that's true.
Hadn't thought of that! Will ask next time.
I was hit with the platitude "the dose makes the poison" recently. Person who said it didn't have a response when I asked him what the dose was. Plants being generally recognized as "safe and healthy" when they are neither is part of the problem.
That looks good! I miss streaky bacon, very rare over here.
Then the problem surely is media literacy?
This point is raised every time food is classified using NOVA.
Please see: https://openknowledge.fao.org/server/api/core/bitstreams/5277b379-0acb-4d97-a6a3-602774104629/content
In particular,
|GROUP 4| Ultra-processed foods
Some of these substances are then submitted to hydrolysis, or hydrogenation, or other chemical modifications. Subsequent processes involve the assembly of unmodified and modified food substances with little if any whole food using industrial techniques such as extrusion, moulding and pre-frying. Colours, flavours, emulsifiers and other additives are frequently added to make the final product palatable or hyper-palatable. Sophisticated and attractive packaging is used, usually made of synthetic materials.
Sugar, oils and fats, and salt, used to make processed foods, are often ingredients of ultra- processed foods, commonly in combination. Additives that prolong product duration, protect original properties, and prevent proliferation of micro-organisms may be used in both processed and ultra-processed foods, as well as in processed culinary ingredients, and, infrequently, in minimally processed foods.
The peanut oil you can make in your kitchen is processed, but the peanut oil used in this product with sophisticated and attractive packaging is industrially refined peanut oil and ultra-processed.
Not all ultra-processed foods are recent or new. The first such products created and, enabled by mass industrialisation, some commonly consumed for generations, include packaged cookies (biscuits), preserves (jams); sauces, meat, yeast and other extracts; ice-cream, chocolates, packaged candies (confectionery); margarines; and infant formulas.
It's quite clear to me that the product listed here is indeed, under NOVA, ultra-processed. Also, I don't know how you do it, but you don't need peanut oil to roast peanuts in your own kitchen.
To the surprise of absolutely nobody.
The drug is enzalutamide.
enzalutamide (sold as Xtandi). Among the drug’s listed side effects are higher rates of falls and fractures among patients who took it, compared with those given a placebo.
I learned from Dr Bikman that insulin resistance also reduces vasodilation, which is required for a healthy erection. I noticed I did not have morning wood often when I had NAFLD, and this was also one of the things I noticed that had greatly improved when I got healthier.