A Little Link: The 6 Most Horrifying Lies The Food Industry is Feeding You

A very funny article at Cracked.com about what’s really in your food. (Also, scary. But you’re laughing, so it’s not so horrible after all…right?)

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Recipe: Tomatillo Salsa Verde (Paleo Friendly)

Soon to be salsa

Fresh tomatillos in their papery wrappers.

I love Mexican food, but as a semi-devout Paleo gal with various food allergies, I don’t eat it often (no rice, no beans, no tortillas for me). But my CSA box this week contained a bunch of obvious salsa ingredients, so I made a delicious Salsa Verde. “Verde” is Spanish for “green,” and that’s pretty much the defining characteristic of tomatillo-based salsa. That and the fiery, lava-like heat. Mmm, lava…

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Review: Eatwell CSA (San Francisco Bay Area)

Nom Nom Veggiez

It's still summer in California.

Rating: 5/5
Recommended? Yes!

Oh joy! Today marked the first day of my new CSA, and my first produce box ever! How exciting! (Well, exciting for me, and possibly also for the people I gave my money to for the privilege.)

I trundled the mile and a half to the drop point with my little red cart (uphill both ways, btw) and picked up a big ol’ box of gloriously fresh, local, and in-season produce. 

The box from Eatwell, which cost me $27, contained enough produce that I felt I got my money’s worth. Everything was in beautiful shape save for one bell pepper (a rotted spot, easily cut out). The box contained:

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A Little Link: Dr. Michael Eades on Agriculture

As a followup to my last post on Jared Diamond and the effects of early agriculture, Philippa over at Carboholics Anonymous alerted me to a post by Dr. Eades about the impact of same, with interesting photographic demonstrations of the various effects of agriculturally-induced nutritional deficiencies on skeletal remains (tooth decay, bone deformities, height loss, etc.).

“The anthropological record of early man clearly shows health took a nosedive when populations made the switch from hunting and gathering to agriculture. It takes a physical anthropologist about two seconds to look at a skeleton unearthed from an archeological site to tell if the owner of that skeleton was a hunter-gatherer or an agriculturist.”

You can find the post at Dr. Eades’ blog Protein Power.

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A Little Link: Jared Diamond on Agriculture

Today I stumbled across a 1987 article from Discover magazine by Jared Diamond, “The Worst Mistake in the History of the Human Race.” It’s a fascinating look at the effects of agriculture on our health — both physical and social — as a species.  The notion that agiculture made us shorter and more disease-prone is interesting enough, but he then discusses how gross social inequality — classism and sexism — might have been exacerbated by settling down to grow crops. A good, quick read that was written long before the recent interest in Paleolithic eating*, but is very relevant.

(*Updated info: I just read that in 1985, a radiologist named Boyd Eaton wrote an article for the New England Journal of Medicine called “Paleolithic Nutrition.” Loren Cordain was inspired by Eaton. Even earlier (1975), Walter L. Voegtlin wrote the book The Stone Age Diet. The Paleo movement didn’t take off til recently, however.)

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A Little Link: Diet and Fat: A Severe Case of Mistaken Consensus (New York Times)

I just discovered a 2007 article over at the NY Times that is a cogent, very readable response to Gary Taubes’ Good Calories, Bad Calories. If you aren’t up to digesting the tome that is GCBC, here is an excellent synopsis of how it happened that we, as a culture, ended up believing dietary fat was a national health problem. It’s an excellent summation and I highly recommend the read:

Diet and Fat: A Severe Case of Mistaken Consensus

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Recipe: Home Made Bacon Mayonnaise (Eat your heart out, Ancel Keys!)

The other day I was reading through one of the fifty thousand cookbooks I got for my last birthday (since changing my way of eating, I now read cookbooks the way other people read novels), and came across a recipe for bacon mayonnaise. Not ‘Baconnaise’, that nightmare Frankenfood, that artificially-flavored pretender to the mayonnaise throne that I wouldn’t even feed to my fish. Have you seen their ingredient list? Nyet! Never! Not in this house! Gen-yoo-wine Bacon Mayonnaise made from luscious bacon fat is what I’m talking about here. After all, what could be better suited to bacon mayonnaisehood than real bacon fat? Nothing, says I, and made some just to prove it.

It…is…awesome. And I mean that in the original sense of the word. I am filled with awe (and with bacon).

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A Little Link: Time to End the War on Salt

Our taste buds are exquisitely tuned to salt. You don’t comfortably eat over-salted food, and you can’t eat dangerously (I mean literally dangerously) over-salted food: You simply won’t do it. You will spit it out, and even if you do manage to ingest too much salt at once (like a belly full of ocean water), you will simply vomit. For most of us*, our bodies are very, very good at knowing how to handle salt, and how to keep it balanced.

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Recipe: Sugar-Free Mayonnaise Success!

Mayonnaise as it should be: Gorgeous, sexy, and sugar-free.

Finally! I get it! At long last, it worked! Jubilant dance of joy! Happy dance of succcess!

I’ve conquered mayonnaise! I mean, I can now make mayonnaise at home from eggs and oil, not that I took over Miracle Whip headquarters by force (though I considered it). And I can now have my mayonnaise sugar-free, a nearly impossible to find item at the grocery.

After months of searching up recipes and testing them, I found the flaws in my technique (and in many of the recipes — I don’t think every recipe on the internet is kitchen tested, if you know what I mean).

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Low Carb Fail? (Part 2)

In my last post, I discussed a possible low-carb fail on a low-carb tortilla wrap I got at the airport. I wrote to the company to find out what was in the food I was eating, since the label offered little information.

I heard back, briefly, from the San Francisco Soup Company. The gentleman who responded said, simply, “We buy specially made low-carb tortillas.” I asked if he could send me an ingredient list (for surely anyone who sells specialty food to a niche market  — a market with possible medical needs, as with diabetics — should have that available). If they could not give me the ingredients, could they possibly tell me the vendor so I could follow up? No reply.

So what exactly is in a low-carb tortilla? In the case of SFSCo, we may never know (though I am not done pestering them, mwah ha ha!). However, there are plenty of low-carb tortillas out there. Let’s take a look at the ingredients in two different brands in terms of quality of ingredients. Here’s a version from Mama Lupe, which have 3 net grams of carbs per tortilla:

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