I follow a guy named Mark Sisson (Primal Blueprint and several other successful books). He speaks to eating more like our ancestors (Grok) and moving our bodies daily.
I took this from his Instagram because it makes some really great points.
Happy Sunday, everyone. There's a war on, folks. A war on meat. More specifically, there is a concerted effort by powerful forces to get people to stop eating meat, or at least seriously curtail its consumption.
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So when you hear someone like Bill Gates buying up farmland and telling you that meat-eating has a sell-by date fast approaching, know that he's serious. When you see Netflix pumping out slick vegan documentary after slick vegan documentary and half your co-workers watch it and decide to "try it out for a few months," know that this is all by design. There is a war on.
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Maybe the worst part is that "everyone knows" meat is bad for you, bad for the planet, bad for animals. This notion has been drilled into the collective unconscious so completely that even someone who's been eating Primal or paleo for over a decade gets a little nervous telling people how much meat they eat. At the very least, the awareness that the average person knows meat is terrible for human and planetary health is always on your mind. Right?
I believe he is being sarcastic here.
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So these forces who want to change the way the entire world eats have fertile ground on which to play. They have a head start on the psychological battleground. The wind is at their backs. Yet they won't win. Meat eating is in our DNA. It's what our brains are founded on. It's what our bodies need to thrive and survive. Animal agriculture is required for the rest of agriculture to work. Without well-raised livestock, we rely completely on petrochemical fertilizers.
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That's the reality. Life as we know it wouldn't work if all animal agriculture was stricken from the planet. It would be bad. Ugly. Miserable. And that's why it won't happen. Because in the end, on a long enough timeline, reality asserts itself. Reality wins. That which works best ultimately emerges victorious.
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Part of reality winning, however, is you—yes, you—doing your part. Buying sustainably farmed meat and wild caught seafood when and where you can. Informing others. Not getting dejected or giving up. Shopping local. Buying whole cows with friends and family. Hunting and fishing. Growing your own food. Raising chickens. Whatever you can. #LiveAwesome
Solar and I buy our beef from a local. It is such a better quality than what I can get at the store for about the same price. Toy
There is a big push on vegan. Notice all the meatless burgers all of a sudden?
.. takes a peek out the window - yep, two Steers, munching away, swatting flies, staring back at me.
They're really SPOILED with all the grain and treats wifey gives them. Their JOB is to keep that pasture mowed, so I don't have to cut it with the tractor. We really need 5-6 of them, these 1yr old guys just can't keep up.
USDA is pressuring butchers - or something, 'cause the butchers we relied on to do the processing, are closing down. The few which still operate, and booked solid since last fall, for all of 2021... and covid19 has not slowed them down a bit. Where this is ultimately going, I don't know, but wifey keeps warning the kids (me and the 3 boys), the dangers of SOY. '
In my case, it's either COWs or DIESEL to maintain a fire safe pasture. There isn't any other choice.
Sounds like you and the boys need to learn how to butcher.
Quote from: Rick on May 24, 2021, 07:37:34 AMSounds like you and the boys need to learn how to butcher.
No thanks - I will leave it to the professionals.
As a child my family butchered their own chickens. Our job was to defeather them. The smell is with me even today. Toy
Quote from: Sick Of Silence on May 23, 2021, 02:25:45 PMThere is a big push on vegan. Notice all the meatless burgers all of a sudden?
Gee I wonder if it would be okay with the gubberment for me to pay my taxes with monoply money?
Quote from: Rick on May 24, 2021, 07:37:34 AMSounds like you and the boys need to learn how to butcher.
Been there, did that for 50+ years. I don't have "hanging space" or a walk in cooler.
they butcher, cut, vacuum package, label - it's worth the .40 per lb to us - I don't have the time, my time is worth more building business related hardware.
Quote from: Solars Toy on May 24, 2021, 08:28:27 AMNo thanks - I will leave it to the professionals.
As a child my family butchered their own chickens. Our job was to defeather them. The smell is with me even today. Toy
:thumbsup: my kids useto TIME each other wet/dry plucking. Most of them could do a Turkey or Chicken in <2min. :thumbsup:
Something about that smell... I'd recognize it anywhere... Something between a Skunk and Wet Cat. :cry:
This stuff is really good
Use instead of potato chips or tortilla chips
https://carnivorecrisps.com/ (https://carnivorecrisps.com/)
The Grassfeed beef needs to become universal. Grain is no good.
The effect of vegan/vegetarianism is high blood sugar as people get older.
Quote from: rp5x5 on May 29, 2021, 10:08:59 AMThis stuff is really good
Use instead of potato chips or tortilla chips
https://carnivorecrisps.com/ (https://carnivorecrisps.com/)
The Grassfeed beef needs to become universal. Grain is no good.
The effect of vegan/vegetarianism is high blood sugar as people get older.
Thanks, that sounds really good! :thumbsup:
Quote from: rp5x5 on May 29, 2021, 10:08:59 AMThis stuff is really good
Use instead of potato chips or tortilla chips
https://carnivorecrisps.com/ (https://carnivorecrisps.com/)
The Grassfeed beef needs to become universal. Grain is no good.
The effect of vegan/vegetarianism is high blood sugar as people get older.
I've been on a farm, or around people who have raised cattle for 60 years.
So, tell me the difference between "Grass" and "Grain"?
Quote from: Hoofer on May 29, 2021, 02:27:36 PMI've been on a farm, or around people who have raised cattle for 60 years.
So, tell me the difference between "Grass" and "Grain"?
Grain is basically a supplement in winter, while these same cattle graze on grass in the spring.
I never noticed any difference, aside from cost, grass is free.
Free grazing is the healthiest way to go, while pen fed stock get fat on grain and whatever the local farms sell off the ground, from dried corn to fermenting fruit, not to mention, just what kind of pesticides were used.
Worst smell ever, fermenting fruit and manure, a smell you can never unsmell. :biggrin:
Unlike Horses, sheep, goats - Cows have a unique digestive system and converts practically everything into something else, milk or meat. Horses are the biggest wasters of feed, IMO, their manure is full of undigested grasses.
Grains are Grasses. Feeding cows grass that's "headed out" (seeds on top), is like feeding silage (so fermented, the cows look like a bunch of drunks at a bar). Bovine feed has changed so much since I was a kid, even the milking parlor "smells" different. The larger milk producers are profitable at 3.5% milkfat - what goes into the dairy cow can be Peanut hulls, sawdust, corn, Sugar Beet Pulp - all kinds of stuff, just get that 3.5% butter fat... that's what the processors want for drinking milk. Holstein milk.
Reason I ask what's the difference between "Grass" and a "Grain" - I'd like someone to explain the difference between the two, and exactly how finishing a cow on grass, somehow produces better tasting, healthier MEAT. We raised and finished our cows on Alfalfa, 18-25% Protein (had it tested, frequently), and I've been eating our own cows, all raised on Fescue - Fescue SUCKS!!! Alfalfa fed has a "sweet" taste, Fescue has a bitter/sour hint, (same thing for milk & cheeses) The only way I know of, to change the flavor of meat/milk, is Grain. The only other variable I can think of, is the breed of the cow, and that's so slight, I don't think it's worth mentioning.
It's what's in the FAT of the meat, IMO, that makes the favor difference. Why is a fatty Ribeye or Prime Rib so expensive? There's less meat there than anywhere else, it's so fatty! The flavor is in the fat. Just grilled some 88% lean burgers - so bland, I smothered them in BBQ sauce, wifey and the kids covered theirs in ketchup, cheese, lettuce, etc... I think this ground chuck was too lean, it lacked flavor.
I don't know of a single cow, which is RAISED in a feed lot, eating only grain - maybe there is some, but, I bet the cost of that beef is something none of us could afford! If a cow is finished the last 3 months on grass/grain - the meat is just gonna be well marbled & taste better.
Same goes for Pigs, Sheep, Goats, Turkeys, Chickens, Ducks, Quail, Rabbits, etc., we've raised them all.
We didn't raise cattle for slaughter, these sold for anywhere between thirty grand and well over a hundred grand a piece, they were strictly breeders.
The only time we used the feed lots were to get them beefed up for sale.
John the owner would have an occasional BBQ and he'd say "That steak you're eating is a thousand dollar cut", half joking, but when they had a defect, they went in the freezer.
We raised all of ours for slaughter. Lately, we buy bottle babies, raise them on the pasture, Fescue and another pasture is Orchard Grass (we bale for winter feeding, bigger leaves, less stalk), here in Virginia. I tried to grow Alfalfa, the bugs are horrible here, stripped all the leaves - and alfalfa stalks are nasty! It would be cheaper to import bales from Wisconsin than grow it here.
What we EAT, is usually what we raise ourselves. We'll feed the sweet feed for the last 3-4 months, because we *want* better tasting meat - period! Grass fed - Grain fed, some guys are even doing videos on it, I bet they never had Alfalfa fed & finished with Corn/Alfalfa - now that's some really great beef!
IMO, these people who keep saying "grass fed is better" - may as well be working for the Vegans.
I get those darn VEGAN ADs, "Beer & French Fries are Vegan!" - like I have something in common - but, I like my French Fries cooked in BEEF or PORK fat, not Canola Oil or Soy Bean Oil. Just like McDonalds use to do, they tasted much better than the crap now days. Vegans are ruining good food.
BTW.... Corn is a Grass. Look it up... and I detest these Soy Boys who never farmed a day in their life, telling us how we should farm... (speaking for Wifey - 'cause I'm done with farming, she runs the whole she-bang). Yes we feed our cattle "Grasses" sometimes its Grass leaves & stems, sometimes it's heavier on the seeds - stupid, college educated, morons.
Not all "Grass fed" are certified "Organic." The certified organic, grass fed means:
https://www.organicvalley.coop/blog/what-does-organic-mean/ (https://www.organicvalley.coop/blog/what-does-organic-mean/)
Corn is most often genetically modified.
The Carnivore diet today, seeks to eliminate GMO grains or grasses, no pesticides and synthetic hormones and pays the price for "pasture raised," 100% grass fed, and "Certified Organic" meat and dairy.
That is not to say there is no lying or phony bologna going on.
Quote from: rp5x5 on May 31, 2021, 05:04:33 AMNot all "Grass fed" are certified "Organic." The certified organic, grass fed means:
https://www.organicvalley.coop/blog/what-does-organic-mean/ (https://www.organicvalley.coop/blog/what-does-organic-mean/)
Corn is most often genetically modified.
The Carnivore diet today, seeks to eliminate GMO grains or grasses, no pesticides and hormones and pays the price for "pasture raised," 100% grass fed, and "Certified Organic" meat and dairy.
That is not to say there is no lying or phony bologna going on.
People who believe they're eating purely organic, are living in a fantasy land.
I could go into great detail, but think of food as buying a 4th generation used vehicle, being passed off as brand new.
Quote from: Solar on May 31, 2021, 05:11:18 AMPeople who believe they're eating purely organic, are living in a fantasy land.
I could go into great detail, but think of food as buying a 4th generation used vehicle, being passed off as brand new.
I agree.
I also think that grain fed, commercial, GMO, pesticide synthetic hormones, antibiotics, are making people sick and sicker.
I think the most deception is fake organic produce.
Quote from: rp5x5 on May 31, 2021, 05:21:34 AMI agree.
I also think that grain fed, commercial, GMO, pesticide synthetic hormones, antibiotics, are making people sick and sicker.
I think the most deception is fake organic produce.
Cattle as well. I always warn people never cook rare. The ranch I worked at had some of the healthies stock, spoiled beyond belief, calm to the point the were zombie like, they loved attention and scratches behind the ears.
But when one would get sick we culled them immediately, called the vet who would load them up with all kinds of antibiotics and Ivermectin, probably 100 times the amount to kill a human, right in the rump, then we'd ship them off for slaughter.
If anyone got the cut of meat where we pumped vials of drugs into them, they would literally overdose on drugs.
But does anyone ever question their cut of meat? Never.
Cook the shit out of it, get the temp high enough to kill the Devil himself, and maybe, just maybe, you won't screw up your own immune system.
Quote from: Solar on May 31, 2021, 05:11:18 AMPeople who believe they're eating purely organic, are living in a fantasy land.
I could go into great detail, but think of food as buying a 4th generation used vehicle, being passed off as brand new.
Plus, "Heritage" seeds & breeds have little to no connection to the originals.
IMO, this movement is driven largely by Animal Rights Groups, such as PETA.
We have "Heritage Ducks" - the Drakes look like large Mallards, but cannot fly, they're too fat, the wings are too small compared to their larger bodies. We've hatched at least 5 Heritage breeds, really, none of them resembled Mallards. All of those breeds started with selective breeding to get where they are today. Same goes for vegetables and plants - it's just feel good eating.
Finally, my step-dad, a Doctor, ate junk food his entire life, lived to 94 and often said "Organic is a myth,
if it GROWS, it's "Organic". Changing your diet (Dieting), is more harmful than eating junk food." He took a nap between 2-3 daily, because that's our natural body rythum, to have a short rest daily. I'll take him at his word - we got all kinds of "Organic activity" going on, around my farm.
Of course the word "organic" has different meanings, then, during his day, when referring to today's usage: pesticide-free, synthetic hormone free, Anti-biotic free, Grass-fed. Pasture raised Non-GMO, animal feed or human food.
Quote from: Hoofer on May 31, 2021, 06:10:32 AMPlus, "Heritage" seeds & breeds have little to no connection to the originals.
IMO, this movement is driven largely by Animal Rights Groups, such as PETA.
We have "Heritage Ducks" - the Drakes look like large Mallards, but cannot fly, they're too fat, the wings are too small compared to their larger bodies. We've hatched at least 5 Heritage breeds, really, none of them resembled Mallards. All of those breeds started with selective breeding to get where they are today. Same goes for vegetables and plants - it's just feel good eating.
Finally, my step-dad, a Doctor, ate junk food his entire life, lived to 94 and often said "Organic is a myth, if it GROWS, it's "Organic". Changing your diet (Dieting), is more harmful than eating junk food." He took a nap between 2-3 daily, because that's our natural body rythum, to have a short rest daily. I'll take him at his word - we got all kinds of "Organic activity" going on, around my farm.
Organic really means it's carbon based. The gasoline in your cars gas tank is organic. I wonder what the assholes think organic chemistry is about. It's basiclly the study and use of petro chemicals.
Quote from: dickfoster on May 31, 2021, 04:03:01 PMOrganic really means it's carbon based. The gasoline in your cars gas tank is organic. I wonder what the assholes think organic chemistry is about. It's basiclly the study and use of petro chemicals.
It's about redefining the English. Creating confusion. ...all done in the name of PC. The new "normal", creating criminals out of people who just use common speech.
Quite frankly, I'd rather eat non-organic certified, it's cheaper, free of insect eggs and excrement, and the plants/vegetables are bigger and healthier. And I'll stick with the so-called GMO foods, and the products of selective breeding, like Tomatoes, Potables, Peas, Corn, Squash, Lettuce, etc., instead of the so-called Heritage BS.
Having heard crazy things from these Heritage ONLY folks, like the "real power is in the SEEDS" - I asked him what part of the APPLE he eats? You know, he said... "We need to eat the SEEDS!" His wife stepped in, "You're not gonna make me a widow, are you?". Wifey & I had a good laugh!
These people who buy organic only... don't realize how frequently their suppliers CHEAT.
Most people would be shocked to discover just what is considered "Organic" compounds used on food.
https://www.ecfr.gov/cgi-bin/text-idx?c=ecfr&SID=9874504b6f1025eb0e6b67cadf9d3b40&rgn=div6&view=text&node=7:3.1.1.9.32.7&idno=7#se7.3.205_1601
Have you noticed, the push to switch Dog Food from meat + grains based ... to vegan?
My kids work at a top Irish Setter Kennel, the dogs are absolutely stunning, healthy, active, absent of parasites, shedding, scratching, sores, etc., beautiful movers. The owner is raising a Gordan Setter, the most energetic dog in the whole kennel, non stop action, it's like torture to ask the dog to "sit + stay" - he does, well trained. Her dogs have that brilliance in their coats, they just SHINE, like someone "washed and waxed" them like a show car!
What DOES she feed those dogs...? Ground up, whole Chicken, with some pro-biotics sprinkled in. Whole bird, fresh ground, RAW, through a meat grinder, wings, legs, carcass, bones, everything... grinds it all up, into the dish, and the dogs just LOVE IT. She's also buying in bulk, cases of fresh chicken - says it's really not much more than premium dog food, but the results are so much better. Yeah, I look at our Red Bloodhound's dull coat... the difference is obvious... he looks like he's continually sleeping off an all-nighter.
Next time, you're picking out dog food, look at the label, does it sound like meat, or something a cow, sheep or goat would enjoy - rice, corn, grass?
I hear these Doggy food commercials... here's the ingredients of one of them:
"
Ruffgreens Ingredients
Rice Bran, Flaxseed, Organic Gum Arabic, Wheatgrass, Barley, Brewer's Dried Yeast, Organic Sunflower Lecithin, Parsley Powder, Blueberry Powder, Blackberry Powder, Strawberry Powder, Dried Mushroom Powder, Dried Aspergillus oryzae Fermentation Product, Dried Aspergillus niger Fermentation Product, Dried Trichoderma longibrachiatum Fermentation Product, Dried Pineapple Stem, Papaya, Dried Rhizopus Fermentation Product, Magnesium Glycinate Complex, Broccoli Powder, Spinach Powder, Kale Powder, Pumpkin Powder, Sweet Potato Powder, Sunflower Seed Powder, Kelp Powder, Dried Lactobacillus reuteri fermentation product, Dried Bacillus Coagulans Fermentation Product, Dried Lactobacillus acidophilus Fermentation Product++, Dried Lactobacillus brevis Fermentation Product, Dried Bifidobacterium bifidum Fermentation Product, Dried Lactobacillus fermentum Fermentation Product, Dried Bifidobacterium longum Fermentation Product, Dried Lactobacillus bulgaricus Fermentation Product, Dried Lactobacillus plantarum Fermentation Product, Dried Lactobacillus animalis Fermentation Product, Dried Lactobacillus delbruecki Fermentation Product, Dried Streptococcus thermophilus Fermentation Product, and Dried Lactobacillus casei Fermentation Product.
Each (7 g) serving provides: 1.1 g of protein and 1.6 g of fat. ++Lactobacillus acidophilus Fermentation Product is a DDS® product. DDS® is a registered trademark of UAS Laboratories LLC and used under license.
This product is intended for intermittent or supplemental feeding only.
https://ruffgreens.com/?gclid=EAIaIQobChMI0-2ZoqD38AIV9j6tBh00uwHsEAAYAiAAEgKU3vD_BwE (https://ruffgreens.com/?gclid=EAIaIQobChMI0-2ZoqD38AIV9j6tBh00uwHsEAAYAiAAEgKU3vD_BwE)
--------------
Remember when there were actors, trying to pronounce the "chemicals" off a food label, trying to suggest it was harmful? I didn't buy into the styck of some actor failing to sound out MSG (that is was EVIL)...
But, on this one, like the Wendy's commercial, "Where's the BEEF!?" Dried Pineapple Stem? We throw pineapple stems & cores in the garbage. This, IMO, sounds like the crap their feeding Milk Cows, peanut hulls & sawdust.
We useto feed our dogs meat scraps, and during deer season, they always ate well.
What's going on here, where IS the beef?
Our dogs get canned chicken and tuna in oil on a regular basis (daily). They also get beef meatballs and as a real treat the big dog loves hot dogs.
Toy
I had a thick rib-eye steak last night---from Whole Foods. Full 100% Grass, organic, etc. Graded USDA prime
It was tough, looked great, flavor good, but like eating commercial cow rump.
Sure going down hill at the markets right now.
Quote from: rp5x5 on June 01, 2021, 03:16:00 PMI had a thick rib-eye steak last night---from Whole Foods. Full 100% Grass, organic, etc. Graded USDA prime
It was tough, looked great, flavor good, but like eating commercial cow rump.
Sure going down hill at the markets right now.
Unless you really screwed up cooking it you likely got took at the store. When I buy meat I look at what I'm buying and I don't mean their label.
Wow... When I buy steaks at the store, I go for the CHEAP stuff.
Salt the crap out of it, let it sit in the fridge (covered) for an hour, wash the salt off, re-salt, pepper it lightly, it's practically falling apart...and onto the grill.
Some friends of ours, the guys wife, got pissed when he asked, "They're just using a cheap grill, and their meat comes out better than a restaurant - you could use some grillin' lessons from him..." (duck... incoming!) :blink:
I learned to cook from a paper restaurant cooking manual. All timed & based on the thickness of the cut. 4 sides, 1 minute per 1/4" of thickness... if you got the right heat. 1&2 is the hot part of the grill, 3&4, for finishing (cooler area). Knowing the heat of the grill, where the hotspots are, is essential.
Even when we do Pot Roast, it's the same process, but, I'll practically burn it 1/4" deep on the sides, then into the oven for 3-4 hours at 220-230, in a covered pan, a little bit of water added, with a little bit of Beef Bullion, onion, potatoes, carrots, mushrooms... (getting hungry, thinking about it...).
There's no magic to it, once you know the grill, it's all watching a clock.
As far as the stuff on the Internet, I'll try it occasional, but all those BBQ sauces, tenderizers, rubs... Gee, I hate to experiment on company!
Quote from: Hoofer on June 01, 2021, 04:24:32 PMWow... When I buy steaks at the store, I go for the CHEAP stuff.
Salt the crap out of it, let it sit in the fridge (covered) for an hour, wash the salt off, re-salt, pepper it lightly, it's practically falling apart...and onto the grill.
Some friends of ours, the guys wife, got pissed when he asked, "They're just using a cheap grill, and their meat comes out better than a restaurant - you could use some grillin' lessons from him..." (duck... incoming!) :blink:
I learned to cook from a paper restaurant cooking manual. All timed & based on the thickness of the cut. 4 sides, 1 minute per 1/4" of thickness... if you got the right heat. 1&2 is the hot part of the grill, 3&4, for finishing (cooler area). Knowing the heat of the grill, where the hotspots are, is essential.
Even when we do Pot Roast, it's the same process, but, I'll practically burn it 1/4" deep on the sides, then into the oven for 3-4 hours at 220-230, in a covered pan, a little bit of water added, with a little bit of Beef Bullion, onion, potatoes, carrots, mushrooms... (getting hungry, thinking about it...).
There's no magic to it, once you know the grill, it's all watching a clock.
As far as the stuff on the Internet, I'll try it occasional, but all those BBQ sauces, tenderizers, rubs... Gee, I hate to experiment on company!
I hardly ever cook anything by time because there are too many variables for that to be very reliable. I cook most stuff, especially meat to temperature. A good insant read thermometer is a must have in my book.
I started cooking as a kid in the boy scouts over an open fire and went from there.
Quote from: dickfoster on June 01, 2021, 04:40:10 PMI hardly ever cook anything by time because there are too many variables for that to be very reliable. I cook most stuff, especially meat to temperature. A good insant read thermometer is a must have in my book.
I started cooking as a kid in the boy scouts over an open fire and went from there.
I guess I'm the opposite, having grown up in a summer camp, we ruined too much food, camping.
I'd rather set up the grill right, to temperature, and time it from there, never had a miss,
once we get the grill set up right. The only time I've used a thermometer, a big roast or smoking.
A friend of mine in Dayton, cooks by "thumping" his finger on the steak. I never heard of that before, but, he's got that down. Medium Rare or Well Done, he gets them just right, by thumping his finger on them.
Put me on a grill I'm not familiar with - I'm lost, I gotta know where the hot & cooler spots are...
I'm not one of those guys who just "turns it on" and hopes for the best... turns hamburgers in hockey pucks & blacked Golf balls, type of guy.
The salt trick really opens up the meat nicely - can't remember where/who showed me that.
There was a made-for-TV movie entitled "Ticket To Heaven" made in 1981.
It was about a very smart, very healthy, young man who got sucked into a religious cult. The actor, Nick Mancuso, did an excellent job of portraying his slow-but-sure degradation, both mentally and physically, until the person he used to be all but disappeared and was replaced by a non-thinking almost robot-like puppet who did whatever he was told to do.
To achieve this goal, the FIRST thing these cult leaders did was to remove all protein from his diet. No meat, no beans, nothing high in protein was allowed in the kitchen. After that it was just loud and raucous mindless repetition or "chanting" for hours on end.
Pure evil.
I am convinced that this modern-day push to reduce meat consumption is very intentional. Take away the protein now and it will make it easier to control the masses later. Loss of ability to think critically will ensure that the puppets won't fight back, no matter what awful thing they are told to do.
Quote from: dickfoster on June 01, 2021, 03:33:21 PMUnless you really screwed up cooking it you likely got took at the store. When I buy meat I look at what I'm buying and I don't mean their label.
I grew up in a family steak & Prime rib restaurant business. I was cutting every cut of meat as a young teenager, trained by world class chefs. Meat quality has deteriorated generally.
Whole foods used to have the best of the best.
Quote from: SueAnn on June 01, 2021, 11:04:56 PMThere was a made-for-TV movie entitled "Ticket To Heaven" made in 1981.
It was about a very smart, very healthy, young man who got sucked into a religious cult. The actor, Nick Mancuso, did an excellent job of portraying his slow-but-sure degradation, both mentally and physically, until the person he used to be all but disappeared and was replaced by a non-thinking almost robot-like puppet who did whatever he was told to do.
To achieve this goal, the FIRST thing these cult leaders did was to remove all protein from his diet. No meat, no beans, nothing high in protein was allowed in the kitchen. After that it was just loud and raucous mindless repetition or "chanting" for hours on end.
Pure evil.
I am convinced that this modern-day push to reduce meat consumption is very intentional. Take away the protein now and it will make it easier to control the masses later. Loss of ability to think critically will ensure that the puppets won't fight back, no matter what awful thing they are told to do.
Good memory and connection. I've no doubt that's part of their evil plan.
(https://1.bp.blogspot.com/-iGEWhVzILxA/YLCT6K68dqI/AAAAAAAAvkc/hATLNBhmkkwDpUiSGyCYza3EptrbgVhqACLcBGAsYHQ/w588-h640/101.jpeg)
YES! I tried it for Memorial Day Breakfast, using precooked bacon.
NOPE - it was not a hit. The Dogs love it, rest of the family - nope. the Pancake ruined the bacon.
Quote from: SueAnn on June 01, 2021, 11:04:56 PMThere was a made-for-TV movie entitled "Ticket To Heaven" made in 1981.
It was about a very smart, very healthy, young man who got sucked into a religious cult. The actor, Nick Mancuso, did an excellent job of portraying his slow-but-sure degradation, both mentally and physically, until the person he used to be all but disappeared and was replaced by a non-thinking almost robot-like puppet who did whatever he was told to do.
To achieve this goal, the FIRST thing these cult leaders did was to remove all protein from his diet. No meat, no beans, nothing high in protein was allowed in the kitchen. After that it was just loud and raucous mindless repetition or "chanting" for hours on end.
Pure evil.
I am convinced that this modern-day push to reduce meat consumption is very intentional. Take away the protein now and it will make it easier to control the masses later. Loss of ability to think critically will ensure that the puppets won't fight back, no matter what awful thing they are told to do.
You and wifey... I gotta find that movie, she's been on this anti-soy thing for 4 decades, we've never had margarine on the table, only butter - she's made the same connection too!
Hmmm... What's on the Biden family table? If you think it's butter, but it snot!
Quote from: Hoofer on June 02, 2021, 03:14:59 PMYou and wifey... I gotta find that movie, she's been on this anti-soy thing for 4 decades, we've never had margarine on the table, only butter - she's made the same connection too!
Hoofer,
point #1) the movie...
The full movie is on YouTube, but I can't find it elsewhere (sorry Taxed)
https://www.youtube.com/watch?v=UoavV7D74BU
point #2)
No margarine crosses my threshold. Here's a fun riddle for Mrs. Hoofer. What do Vaseline, scotch tape, mascara and margarine have in common?
Answer: They are all made from petro-chemicals. If you shy away from eating Vaseline, scotch tape or mascara, why on earth would you even consider eating margarine???
point #3)
I was told soy is very good for post-menopausal women. I was tired of buying cow's milk and throwing out half the container because we did not consume it fast enough before it went sour. So, I switched to soy milk. Too late...I found out the hard way that anyone who takes thyroid medication should not consume soy products as it renders thyroid medication absolutely impotent. I then switched to Almond milk and love it.
Quote from: SueAnn on June 02, 2021, 10:18:26 PMHoofer,
point #1) the movie...
The full movie is on YouTube, but I can't find it elsewhere (sorry Taxed)
https://www.youtube.com/watch?v=UoavV7D74BU
point #2)
No margarine crosses my threshold. Here's a fun riddle for Mrs. Hoofer. What do Vaseline, scotch tape, mascara and margarine have in common?
Answer: They are all made from petro-chemicals. If you shy away from eating Vaseline, scotch tape or mascara, why on earth would you even consider eating margarine???
point #3)
I was told soy is very good for post-menopausal women. I was tired of buying cow's milk and throwing out half the container because we did not consume it fast enough before it went sour. So, I switched to soy milk. Too late...I found out the hard way that anyone who takes thyroid medication should not consume soy products as it renders thyroid medication absolutely impotent. I then switched to Almond milk and love it.
I have been hypothyroid for decades... Early on I decided to eat more vegetarian meals - using soy. My thyroid went all over the place and I actually ended up hyperthyroid. I went back to the doctor who asked what had changed I mentioned the vegetarian thing and that's when she told me not to eat soy that it would affect my medications. After that I read several books on hypothyroidism and right at the beginning they all say "No soy".
I am also dairy free (most of the time) and have just discovered Milkadamia. It has more body than Almond milk. Toy
(https://external-content.duckduckgo.com/iu/?u=https%3A%2F%2Fimg.thrivemarket.com%2Fstore%2Ffull%2F8%2F5%2F858045004299-1.jpg&f=1&nofb=1)
With all these commercials, and internet popups promoting Veganism...
Then, today, some newscast said we all needed to jump on the Mediterranean Diet (Wasn't Italy the birthplace of Fascism?), to live longer...?
The news commentator said, "... eat less MEAT, drink less MILK and dairy products..." - >click< Folks, I think we're being gaslighted.... Italians are still eating spaghetti with meat balls (did they switch to Soy meat balls???)
In our house, milk, butter, cheese & meat is more common than sugar.
Quote from: Hoofer on June 07, 2021, 01:58:20 PMWith all these commercials, and internet popups promoting Veganism...
Then, today, some newscast said we all needed to jump on the Mediterranean Diet (Wasn't Italy the birthplace of Fascism?), to live longer...?
The news commentator said, "... eat less MEAT, drink less MILK and dairy products..." - >click< Folks, I think we're being gaslighted.... Italians are still eating spaghetti with meat balls (did they switch to Soy meat balls???)
In our house, milk, butter, cheese & meat is more common than sugar.
Then there are the French. You won't find many vegans there either.
Quote from: Solars Toy on June 07, 2021, 11:43:36 AMI have been hypothyroid for decades... Early on I decided to eat more vegetarian meals - using soy. My thyroid went all over the place and I actually ended up hyperthyroid. I went back to the doctor who asked what had changed I mentioned the vegetarian thing and that's when she told me not to eat soy that it would affect my medications. After that I read several books on hypothyroidism and right at the beginning they all say "No soy".
I am also dairy free (most of the time) and have just discovered Milkadamia. It has more body than Almond milk. Toy
(https://external-content.duckduckgo.com/iu/?u=https%3A%2F%2Fimg.thrivemarket.com%2Fstore%2Ffull%2F8%2F5%2F858045004299-1.jpg&f=1&nofb=1)
Toy, I was diagnosed with Hashimoto's when I was in my early 40's. Not one time did any medical professional tell me to avoid soy. One day I was sitting in the exam room waiting for the doctor. There was a paperback book on the counter. It was the book the Doc's use to learn about all the prescription drugs. Just for the heck of it I looked up the thyroid hormone I had been taking for over 10 years. The FIRST SENTENCE about it said NO SOY. When the doctor came in I asked him why he had never told me that? He h
He had no idea what I was talking about. He had never read about the medication he had been prescribing since he went into practice.
It is important that we do our own research about our health issues.
Quote from: SueAnn on June 07, 2021, 05:38:54 PMToy, I was diagnosed with Hashimoto's when I was in my early 40's. Not one time did any medical professional tell me to avoid soy. One day I was sitting in the exam room waiting for the doctor. There was a paperback book on the counter. It was the book the Doc's use to learn about all the prescription drugs. Just for the heck of it I looked up the thyroid hormone I had been taking for over 10 years. The FIRST SENTENCE about it said NO SOY. When the doctor came in I asked him why he had never told me that? He h
I too was diagnosed in my mid thirties. Fortunately
we I figured out early on that I needed to do my own research.
Since then I have discovered I am also wheat and lactose intolerant. We suspected dairy when I was in my teens but I pretty much ignored it. I am better now but still love my cheese... Toy
Quote from: SueAnn on June 07, 2021, 05:38:54 PMToy, I was diagnosed with Hashimoto's when I was in my early 40's. Not one time did any medical professional tell me to avoid soy. One day I was sitting in the exam room waiting for the doctor. There was a paperback book on the counter. It was the book the Doc's use to learn about all the prescription drugs. Just for the heck of it I looked up the thyroid hormone I had been taking for over 10 years. The FIRST SENTENCE about it said NO SOY. When the doctor came in I asked him why he had never told me that? He h
It's amazes me what doctors don't know. I'm just the opposite...I was diagnosed with Graves disease and I asked my endocrinologist about soy and to my surprise his answer was..."where did I heard that from". I have a new endocrinologist since.
Quote from: Bronx on June 09, 2021, 12:30:37 PMIt's amazes me what doctors don't know. I'm just the opposite...I was diagnosed with Graves disease and I asked my endocrinologist about soy and to my surprise his answer was..."where did I heard that from". I have a new endocrinologist since.
glad to hear it.
Quote from: Sick Of Silence on May 23, 2021, 02:25:45 PMThere is a big push on vegan. Notice all the meatless burgers all of a sudden?
"Talk about stupid as a football bat....." And, I don't get it either.
If you are vegan, then WHY OH WHY do you want your sandwich to taste like what you hate?
I make vegan fare for a few choice visitors. ALways delicious.
Quote from: Solars Toy on June 08, 2021, 09:29:09 AMI too was diagnosed in my mid thirties. Fortunately we I figured out early on that I needed to do my own research.
Since then I have discovered I am also wheat and lactose intolerant. We suspected dairy when I was in my teens but I pretty much ignored it. I am better now but still love my cheese... Toy
If you like Soy Sauce, but can't have the soy or wheat, try Coconut Aminos. Better taste, no soy, and won't excite your allergies.
Quote from: tiny1 on June 12, 2021, 10:49:09 AM"Talk about stupid as a football bat....." And, I don't get it either.
If you are vegan, then WHY OH WHY do you want your sandwich to taste like what you hate?
I make vegan fare for a few choice visitors. ALways delicious. If you like Soy Sauce, but can't have the soy or wheat, try Coconut Aminos. Better taste, no soy, and won't excite your allergies.
Have that too... Toy
Quote from: Solars Toy on June 12, 2021, 11:27:31 AMHave that too... Toy
I love sashimi. I buy Salmon from Norway, and Tuna from the Northern Pacific. Halibut from Alaska.
That said, I make my dipping sauces from Coconut Aminos. Some Sesame oil, grated Ginger, wasabi paste, fresh garlic and lemon zest/juice. Some pickled Ginger on the side and you're Golden.
(https://1.bp.blogspot.com/-QhVk3nkjGtE/YMVjNCWUt2I/AAAAAAAAwIg/n5FSYqNFE3gZFznZIHbvorByFvdz38C7ACLcBGAsYHQ/w640-h444/814.jpeg)