"Bucket of Vodka?" Have we found the English version of "mere gallon of ice cream?"
Btw, I think nobody is really claiming you will be completely immune to sunburn from avoiding PUFAs. It's just a pretty drastic reduction for most people. I used to burn SUPER easily. The first afternoon in the sun after a long winter would usually mean painful deep pink to red burns, including days of peeling and barely being able to fall asleep from pain.
Now, it's either absolutely nothing or, like you describe, a mild pinkness that doesn't really hurt and goes away after a day. I actually had that this spring when I went into real sun for the first time. Since then I haven't managed to produce any sunburn.
So it might just be a 85% resistance or something like that, and if you survive the first extreme exposure for the year, you're used to it enough to never get something serious the rest of the summer.
> "Dog is hungry. God is watching."
Haha, was he a Turk? They do love pets & God.
> They are absolutely delicious in the way that food made from real things always seems mysteriously to be
I have noticed this too. My latest fascination, now that I can eat crabs, have been Walker brand "shortbread" cookies.
Progress is a lie; the 5-ingredient foods made like Grandma did taste WAY better. And what about that shelf life? If they managed to ship this shortened bread to the New World and have it sit on the shelf in the "Exotic Food" aisle until I buy it, the shelf life cannot be THAT bad. Are they cheaper? Maybe by the pound, but I'd much rather eat 200 grammometers of Scottish shortbread than an Imperial ton of caragenan, matrodexrin, corn starch, and hydrogenated vegetable oil (soy, corn, sunflower, canola, ..) in the form of a cookie-adjacent Orio.
So why the heck are we eating any of this industrial food simulacra shit?! Never forget what they took from us.
> commercial sour cream or crème fraîche either (ingredients cream, lactobacilli)
This must be some cultural issue. Many times, the American commercial sour cream will also contain whey powder, skim milk powder, 3 emulsifiers, mono- and diglycerides..
I think it's related to that "Dog hungry, God is watching" thing. Many Americans don't seem to believe that God is, in fact, watching them. So they do shit that one would not tell their mother about. Imagine you go home on Sunday or you're at the silver gates and you say "Oh, I replaced the natural ingredients in sour cream with dehydrated skim milk powder and whey isolate and carrageenan to save 2c per gallon and improve profit margins."
On the "boring diet" not being all that boring, I think exciting was a psy op. If you actually eat a delicious & nutritious meal, you can eat it every day and it's great every day. That's what it evolved to be like, ain't no stone age man importing agavas and cod and cassava all over the place cause he was bored by his food.
> If you actually eat a delicious & nutritious meal, you can eat it every day and it's great every day.
I agree. I couldn't stick to ex150(ish) long term, I get carb cravings, but add a bit of fruit and it's just kind of nice to eat the same things every day.
Now that it's got chips and ice cream and lollies and various other forms of cream in it it feels positively *sinful*, and I have things I can eat in this terrible heat without bursting into sweats. I had a small bucket of Häagen-Dazs (American! Nothing nasty in it at all!) with some really unpleasantly bitter black coffee for breakfast the other day. God they go well together.
91.7kg this morning and still apparently falling. I was about to make another post. I think I'll stick to finding new forms of cream and sugar to add in for a bit, I plan to visit Mum soon so it will be fun to watch it go back up to 97 or so and spend some more time wondering what the hell is going on.
You know one thought is, maybe your weight will just drop over time from longer seed oil avoidance, but not in a linear fashion. Maybe just lots of bumps & lumps. Since we don't exactly know your adipose levels (OR EVEN OMEGA QUANT LEVELS CAUSE YOU REFUSE TO DO SCIENCE) for all we know it's not a linear drop but a very lumpy step function.
So I am currently wondering if it's actually necessary to yo-yo a bit in order to dump LA faster. Since I'm currently mostly eating ice-cream and *still* apparently losing weight rapidly I should probably have dumped a fair amount of the stuff by the time I go back home to see Mum, at which point I expect to go right back up to 97 again.
Presumably another month of ice-cream will get me back down to 92, and at that point I should be down about 2kg of LA from whatever it started at?
I am a bit worried about where all that LA is going to end up, but with any luck most of it is getting burnt.
Yeah could be! I think I'm currently more on the fat side, but I'm definitely low-protein swamp at the moment, and I'm losing weight about as quickly as one would ever want to.
It's weird though, if all we needed was low protein no-PUFAs I'd have expected us to have worked that out years ago.
Both PUFAs and protein are the current end-all, be-all of dieting. Everyone "knows" they are healthy and if only people would eat more of them and replace everything else.
> Many Americans don't seem to believe that God is, in fact, watching them.
I think it's much worse than that. I think they think they're actually helping by making low-fat ersatz versions of things that people like.
Anyway you don't have a monopoly on this sort of behaviour. Turning vegetable oils into butter substitutes was invented in Germany, and perfected in Liverpool as I remember. As if the damned place didn't have enough crimes associated with its name already.
Shortbread keeps for millions of years. After the first couple of decades it can lack crispness but it's still pretty good. I think they've dug up shortbread from neolithic sites in Scotland but none of it has ever made it back to the lab for analysis because as soon as the archaeologists open the packets it all mysteriously disappears.
> This must be some cultural issue. Many times, the American commercial sour cream will also contain whey powder, skim milk powder, 3 emulsifiers, mono- and diglycerides..
The other day I accidentally bought a pot of the low-fat stuff (the packets are real similar), and it had all sorts of chemical filth in it. I ate it anyway since none of the filth was PUFAs, and it did taste quite like the real thing but not actually nice, somehow. A bit like tea made by a foreigner.
Perhaps you are all so far advanced into what we must reluctantly learn to call "the future" that you actually prefer to eat the foul effluence of perverted science?
I don't know if advanced is the right word, I think of it more as lateral. (It's not a regression either, because nobody in history ever ate this nonsense.)
But yea, I believe our palates have at this point basically become attuned to this, and people at least don't seem to notice how shit the food tastes. Maybe they even prefer it unless they retrain themselves.
Tea by a foreigner: you mean when they put the milk in before they microwave it?
> I have noticed this too. My latest fascination, now that I can eat crabs, have been Walker brand "shortbread" cookies.
Ah, yes, shortbread. I'd never tried it before I gave up PUFAs, but being biscuit supplier for my choir as well as an anti-seed-oil nutter quickly made me realise that there's a type of biscuit that just has proper things in it. Watch out though: as well as being full of crabs, it's also very carolie-dense.
Have you tried making your own? Literally melt butter and stir in flour and sugar until it looks right. Don't bother learning how to cook it, you always end up just eating the entire bowl before you get anywhere near the oven anyway.
He might well have been, definitely middle-eastern in some way. I would have guessed Persian. I'll ask next time I'm down that way! I didn't know that about the Turks, I thought it was just us who were sentimental about animals. I'll ask around.
Istanbul is full of stray cats and the Turks love nothing more than petting & feeding the stray cats. Well, maybe nothing but sickeningly sweetened tea.
> "Bucket of Vodka?" Have we found the English version of "mere gallon of ice cream?"
I think the English version is just "gallon of beer". My sulphite problem is turning me into a commie. Bucket of whisky might be a celtic thing though, so perhaps I'm getting in touch with my distaff side.
Dude it was 33 here yesterday. People are literally praying for death and you can't buy fridges large enough to hide in for love or money. The local doom society met outside the Fort yesterday and we all agreed that the apocalypse can't come fast enough if the weather's going to do this sort of thing. We had to leave because the fights over parasols and shady trees were getting nasty.
You know that air conditioning was invented 100 years ago? Surely the ships from here to there don't take THAT long. (Or more likely the ships from China.)
Technically we kind of have air conditioning in some places, but it never works very well and on the one or two days a year it's actually needed it usually just breaks under the strain in the same way that the central heating always breaks on the first cold day of winter. (And you can't get it fixed because the fixing-men are really busy...)
It's a bit like the trains or the roads. Nothing works if the temperature goes outside its expected narrow band, or if it stops raining, or rains too much.
Some people were trying to get some rudimentary makeshift air conditioners to work in the office today and it did move the needle from 'literally unbearable' to 'almost unbearable'. I just sacked off for the afternoon, told them I'd be back on Thursday, and came home and jumped in the river and then had a siesta. Perfectly comfy now, although I wish I was in Wicken rather than trapped in town by broken locks.
I thought I was doing so well with my plan to get a gig in October so it would be over by summer. But I have failed. I'll fail better next time.
30°C? *laughs in American*
"Bucket of Vodka?" Have we found the English version of "mere gallon of ice cream?"
Btw, I think nobody is really claiming you will be completely immune to sunburn from avoiding PUFAs. It's just a pretty drastic reduction for most people. I used to burn SUPER easily. The first afternoon in the sun after a long winter would usually mean painful deep pink to red burns, including days of peeling and barely being able to fall asleep from pain.
Now, it's either absolutely nothing or, like you describe, a mild pinkness that doesn't really hurt and goes away after a day. I actually had that this spring when I went into real sun for the first time. Since then I haven't managed to produce any sunburn.
So it might just be a 85% resistance or something like that, and if you survive the first extreme exposure for the year, you're used to it enough to never get something serious the rest of the summer.
> "Dog is hungry. God is watching."
Haha, was he a Turk? They do love pets & God.
> They are absolutely delicious in the way that food made from real things always seems mysteriously to be
I have noticed this too. My latest fascination, now that I can eat crabs, have been Walker brand "shortbread" cookies.
Progress is a lie; the 5-ingredient foods made like Grandma did taste WAY better. And what about that shelf life? If they managed to ship this shortened bread to the New World and have it sit on the shelf in the "Exotic Food" aisle until I buy it, the shelf life cannot be THAT bad. Are they cheaper? Maybe by the pound, but I'd much rather eat 200 grammometers of Scottish shortbread than an Imperial ton of caragenan, matrodexrin, corn starch, and hydrogenated vegetable oil (soy, corn, sunflower, canola, ..) in the form of a cookie-adjacent Orio.
So why the heck are we eating any of this industrial food simulacra shit?! Never forget what they took from us.
> commercial sour cream or crème fraîche either (ingredients cream, lactobacilli)
This must be some cultural issue. Many times, the American commercial sour cream will also contain whey powder, skim milk powder, 3 emulsifiers, mono- and diglycerides..
I think it's related to that "Dog hungry, God is watching" thing. Many Americans don't seem to believe that God is, in fact, watching them. So they do shit that one would not tell their mother about. Imagine you go home on Sunday or you're at the silver gates and you say "Oh, I replaced the natural ingredients in sour cream with dehydrated skim milk powder and whey isolate and carrageenan to save 2c per gallon and improve profit margins."
On the "boring diet" not being all that boring, I think exciting was a psy op. If you actually eat a delicious & nutritious meal, you can eat it every day and it's great every day. That's what it evolved to be like, ain't no stone age man importing agavas and cod and cassava all over the place cause he was bored by his food.
> If you actually eat a delicious & nutritious meal, you can eat it every day and it's great every day.
I agree. I couldn't stick to ex150(ish) long term, I get carb cravings, but add a bit of fruit and it's just kind of nice to eat the same things every day.
Now that it's got chips and ice cream and lollies and various other forms of cream in it it feels positively *sinful*, and I have things I can eat in this terrible heat without bursting into sweats. I had a small bucket of Häagen-Dazs (American! Nothing nasty in it at all!) with some really unpleasantly bitter black coffee for breakfast the other day. God they go well together.
91.7kg this morning and still apparently falling. I was about to make another post. I think I'll stick to finding new forms of cream and sugar to add in for a bit, I plan to visit Mum soon so it will be fun to watch it go back up to 97 or so and spend some more time wondering what the hell is going on.
You know one thought is, maybe your weight will just drop over time from longer seed oil avoidance, but not in a linear fashion. Maybe just lots of bumps & lumps. Since we don't exactly know your adipose levels (OR EVEN OMEGA QUANT LEVELS CAUSE YOU REFUSE TO DO SCIENCE) for all we know it's not a linear drop but a very lumpy step function.
> OR EVEN OMEGA QUANT LEVELS CAUSE YOU REFUSE TO DO SCIENCE
I was going to say that obsessing about numbers you don't understand isn't science, but on reflection it is pretty much the soul of science. Touché.
So I am currently wondering if it's actually necessary to yo-yo a bit in order to dump LA faster. Since I'm currently mostly eating ice-cream and *still* apparently losing weight rapidly I should probably have dumped a fair amount of the stuff by the time I go back home to see Mum, at which point I expect to go right back up to 97 again.
Presumably another month of ice-cream will get me back down to 92, and at that point I should be down about 2kg of LA from whatever it started at?
I am a bit worried about where all that LA is going to end up, but with any luck most of it is getting burnt.
Amber O'Hearn speculates that flip-flopping between HCLF and HFLC is the best way to deplete LA
Yeah could be! I think I'm currently more on the fat side, but I'm definitely low-protein swamp at the moment, and I'm losing weight about as quickly as one would ever want to.
It's weird though, if all we needed was low protein no-PUFAs I'd have expected us to have worked that out years ago.
Both PUFAs and protein are the current end-all, be-all of dieting. Everyone "knows" they are healthy and if only people would eat more of them and replace everything else.
> Many Americans don't seem to believe that God is, in fact, watching them.
I think it's much worse than that. I think they think they're actually helping by making low-fat ersatz versions of things that people like.
Anyway you don't have a monopoly on this sort of behaviour. Turning vegetable oils into butter substitutes was invented in Germany, and perfected in Liverpool as I remember. As if the damned place didn't have enough crimes associated with its name already.
Ah those dang Liverpoolians. Nothing good ever came out of Liverpool.
Nothing.
> And what about that shelf life?
Shortbread keeps for millions of years. After the first couple of decades it can lack crispness but it's still pretty good. I think they've dug up shortbread from neolithic sites in Scotland but none of it has ever made it back to the lab for analysis because as soon as the archaeologists open the packets it all mysteriously disappears.
Ah yes, I've observed this phenomenon myself.
> This must be some cultural issue. Many times, the American commercial sour cream will also contain whey powder, skim milk powder, 3 emulsifiers, mono- and diglycerides..
The other day I accidentally bought a pot of the low-fat stuff (the packets are real similar), and it had all sorts of chemical filth in it. I ate it anyway since none of the filth was PUFAs, and it did taste quite like the real thing but not actually nice, somehow. A bit like tea made by a foreigner.
Perhaps you are all so far advanced into what we must reluctantly learn to call "the future" that you actually prefer to eat the foul effluence of perverted science?
I don't know if advanced is the right word, I think of it more as lateral. (It's not a regression either, because nobody in history ever ate this nonsense.)
But yea, I believe our palates have at this point basically become attuned to this, and people at least don't seem to notice how shit the food tastes. Maybe they even prefer it unless they retrain themselves.
Tea by a foreigner: you mean when they put the milk in before they microwave it?
>Tea by a foreigner: you mean when they put the milk in before they microwave it?
You had me for a minute there, but not even foreigners are that evil. And then I remembered that famous American sense of humour! You scamp...
By sense of humor you mean "man gets kicked in balls?"
A classic in all languages and cultures. But you do the more subtle forms well too.
Check out "ISIS Toyota" by Shane Gillis. It's on Youtube.
> I have noticed this too. My latest fascination, now that I can eat crabs, have been Walker brand "shortbread" cookies.
Ah, yes, shortbread. I'd never tried it before I gave up PUFAs, but being biscuit supplier for my choir as well as an anti-seed-oil nutter quickly made me realise that there's a type of biscuit that just has proper things in it. Watch out though: as well as being full of crabs, it's also very carolie-dense.
Have you tried making your own? Literally melt butter and stir in flour and sugar until it looks right. Don't bother learning how to cook it, you always end up just eating the entire bowl before you get anywhere near the oven anyway.
> Haha, was he a Turk? They do love pets & God.
He might well have been, definitely middle-eastern in some way. I would have guessed Persian. I'll ask next time I'm down that way! I didn't know that about the Turks, I thought it was just us who were sentimental about animals. I'll ask around.
Istanbul is full of stray cats and the Turks love nothing more than petting & feeding the stray cats. Well, maybe nothing but sickeningly sweetened tea.
Aww bless them!
> "Bucket of Vodka?" Have we found the English version of "mere gallon of ice cream?"
I think the English version is just "gallon of beer". My sulphite problem is turning me into a commie. Bucket of whisky might be a celtic thing though, so perhaps I'm getting in touch with my distaff side.
> 30°C?
Dude it was 33 here yesterday. People are literally praying for death and you can't buy fridges large enough to hide in for love or money. The local doom society met outside the Fort yesterday and we all agreed that the apocalypse can't come fast enough if the weather's going to do this sort of thing. We had to leave because the fights over parasols and shady trees were getting nasty.
You know that air conditioning was invented 100 years ago? Surely the ships from here to there don't take THAT long. (Or more likely the ships from China.)
Technically we kind of have air conditioning in some places, but it never works very well and on the one or two days a year it's actually needed it usually just breaks under the strain in the same way that the central heating always breaks on the first cold day of winter. (And you can't get it fixed because the fixing-men are really busy...)
It's a bit like the trains or the roads. Nothing works if the temperature goes outside its expected narrow band, or if it stops raining, or rains too much.
Some people were trying to get some rudimentary makeshift air conditioners to work in the office today and it did move the needle from 'literally unbearable' to 'almost unbearable'. I just sacked off for the afternoon, told them I'd be back on Thursday, and came home and jumped in the river and then had a siesta. Perfectly comfy now, although I wish I was in Wicken rather than trapped in town by broken locks.
I thought I was doing so well with my plan to get a gig in October so it would be over by summer. But I have failed. I'll fail better next time.