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- 20 May 2008
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Amongst all this discussion there needs to be a recognition of individual tolerance for given foodstuffs.
My father most days drank a full bottle of full fat cream, chose meat for its fat content, and fried rather than grilled many foods. He was never overweight, never had any raised cholesterol or cardiovascular disease.
Ahead of us in the supermarket queue yesterday was a grossly obese woman in probably her 40's. She was just huge.
I couldn't help being fascinated by what she was buying:
10 x 1.25 litre fizzy drinks (all regular variety, none diet)
5 loaves white bread
3 packets of buns with pink icing
2 layer cakes
2 large bags of frozen chips
2 tubs margarine
2 large packs of sausages
No fresh vegetables. Only fruit was a large bag of bananas (all starch/sugar).
Hey isn't this the year of the potato!! THey're supposed to be wonder food, I read if you eat them with skin on, then they are designed perfectly to give you the right balance of protein and carbs!
Are you serious? You really eat that stuff in those quantities?Our supermarket shopping trolley is full of crap like that because we buy all our fresh fruit veg and meats from other places
hey guys - how about white rice?... is it really that bad?
- The japanese were - maybe still are - the longest lived race in the world for a long time - most of them eat rice with every meal - and the vast majority of it is white rice. they worship the stuff.
Their longevity is declining - and height & weight increasing - now that their diet is becoming more westernised, with more wheat flour and less rice .... Maccas, KFC and all that crapola creeping in. Sad to see young fat japanese kids waddling around.
I also noticed my digestion was alot healthier when I lived there and ate rice 2 or 3 times a day.
Of course lots of oily fish and seaweed don't hurt either. They also love sweet potatoes - mostly the orange ones - though the Okinawans have a bright purple fleshed one (ben-imo) that is very sweet and used in icecreams and other deserts and cakes.... probably not so healthy!
-Dukey
I will mention one ...garlic..
I have attempted to grow my own garlic, and have heard that no one has successfully
grown garlic in our town.
It will grow but not form bulbs.
Why because white garlic imported is treated with chemicals such as chlorine
dioxide or benzayl peroxide. To whiten the product and prevent it from shooting.
Also growth inhibitors, and gamma radiation extend the shelf life.
If I am not successful this year I will purchase a couple of documents from a Australian grower.
I am determined to produce my own. I use no poisons in my garden, but use "wild may" for fruit fly.
Currently I am growing white and red Russian garlic with bulbs from an organic store.
I think the majority of garlic grown in Australia is snapped up by restaurants etc.
joea
Hi Mate,
A couple of tips for you:
1) Try buying "Australian Garlic" from Woolies. It's $12-22/kg and is actually a hybrid variety (with a French garlic) and is grown in Australia and usually isn't treated. I've grown this for years and always get heads the size of my palm or bigger. It was specially developed for Australia and grows really well here.
2) Choose a spot with full sun and prepare a very rich (compost + fertliser + dolomite + trace elements) free draining soil (very important)
3) Put the seed heads in the fridge crisper or leave outside in a dry shady spot until they all produce green shoots, then separate and plant so the green is above ground. Plant as early as possible (for your climate zone) as needs to be in the vegetative state for as long as possible to produce a good bulb.
4) Feed every week with seaweed emulsion in water
5) Stop feeding later on (bulbling phase) and only give the absolute minimum amount of water at that time
6) When the leaves start dying down, bend them over onto the ground and leave until 80% brown, then pick, shake soil off and hang in an airy place out of sunlight to cure a bit
7) Refer to this document for some excellent information on growing garlic:
http://www.dpi.nsw.gov.au/__data/assets/pdf_file/0005/97709/growing-garlic-in-NSW.pdf
Best wishes,
luap77
Hi Mate,
A couple of tips for you:
1) Try buying "Australian Garlic" from Woolies. It's $12-22/kg and is actually a hybrid variety (with a French garlic) and is grown in Australia and usually isn't treated. I've grown this for years and always get heads the size of my palm or bigger. It was specially developed for Australia and grows really well here
luap77
Just as a matter of interest, today I visited WOW, IGA and COLES.
No garlic from Australia.
But garlic from Mexico and China.
joea
That's no good. I wonder what the issue is?
Are there any farmers markets that you can get to? It is sometimes possible to find good varieties at growers markets, though it is worth confirming with the person that it is a French hybrid. Another way is to look online, .
Perhaps take the issue up with the Woolworths store concerned. My local WOW always has Australian garlic as well as the others available, and this is a regional centre.
What on earth does that have to do with what types of garlic WOW stocks?
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